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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Porovnanie kanditného a pekarského sladového výťažku na pekarské vlastnosti múky a ich využitie v pekarských výrobkoch
 Čamajová, Mária
The aim of the thesis with topic ,,Comparison of non-diastatic and diastatic malt extracts on baker's quality of flour and their utilization on bakery products" is: make literature research from this area and verify by experiments described advantages of malts extracts in comparison with standard products. The baking experiment was carried out for comparison characteristics of standard products and products with different amount of malt extract. The baking quality of flour was determined with and without malt extract. There were discovered only small differences. Evaluation of common baked goods confirmed the fact, that addition of malt extract raises the volume of product, since all samples, except of sample with addition of 2% non-diastatic malt extract, reached the higher values of specific volume than standard. The results of sensory evaluation were relatively balanced. However, in evaluation of taste of common baked goods all samples with addition of malt extract had more sensory points like standard.
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Klasické a inovační možnosti konzervace potravin
 Čamajová, Mária
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1 Čamajová, Martina
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