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Změna kvality jemného pečiva vlivem přídavku vlákniny
Šindelářová, Monika
The aim of the thesis The effect of addition of fiber on the quality pastry was to determine the effect of the addition of wheat fiber on the quality of fried pastry. There were fried 8 kinds of donuts with 0, 1, 3, 6, 9, 12, 15, 18 % of wheat fiber (WF 600). The quality assessment donuts included the sensory evaluation, the measurement of the volume donuts, of the firmness, of the crust colour and the crumb colour and the determination of the total content of fat of donuts. The firmness of donuts increased with the increasing the content of wheat fiber. The crust colour and the crumb colour of donuts with wheat fiber were lighter than donuts without wheat fiber. Wheat fiber had the positive effect on the absoprtion of the frying fat because the total content of fat of donuts decreased with the increasing the content of wheat fiber. The addition of up to 3 % of wheat fiber had positive effect on the volume, the appearance, the aroma and the flavour of donuts.
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Změna kvality jemného pečiva vlivem přídavku vlákniny
Šindelářová, Monika
The aim of the thesis The effect of addition of fiber on the quality pastry was to determine the effect of the addition of wheat fiber on the quality of fried pastry. There were fried 8 kinds of donuts with 0, 1, 3, 6, 9, 12, 15, 18 % of wheat fiber (WF 600). The quality assessment donuts included the sensory evaluation, the measurement of the volume donuts, of the firmness, of the crust colour and the crumb colour and the determination of the total content of fat of donuts. The firmness of donuts increased with the increasing the content of wheat fiber. The crust colour and the crumb colour of donuts with wheat fiber were lighter than donuts without wheat fiber. Wheat fiber had the positive effect on the absoprtion of the frying fat because the total content of fat of donuts decreased with the increasing the content of wheat fiber. The addition of up to 3 % of wheat fiber had positive effect on the volume, the appearance, the aroma and the flavour of donuts.
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A quantitative analysis of the state of knowledge of European lizards of the genus \kur{Podarcis}
ŠINDELÁŘOVÁ, Monika
This thesis presents the analysis of the state of knowledge of European lizards of the genus Podarcis. It is the most numerous species of the genus Podarcis of the family Lacertidae in Europe and it belongs to the most important representative of the Mediterranean herpetofauna. The aim of this thesis was to make a quantitative analysis of publication activities, analysis of topics and assessment of context biological properties of a number of publications. The data was obtained from a literary database ?Web of Science? and ?Google Scholar?. The number of publications in each year over the period was relatively stable. The relationship of dependence between size area and number of publications for each species affected the four most dominant species and this relationship does not exist for the species with small range. More endangered species had a small number of publications. Most publications were in the field of ecology.
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Suroviny pro výrobu jemného pečiva a výrobní sortiment
Šindelářová, Monika
There is contained legislature about pastry and consumption of pastry in the first part of this bachelor's thesis on the topic Raw materials for the production of pastry and productive assortment. The second part of the work is focused on the nutritional composition of basic raw materials (flour, fat, sugar, leavening agents, water, milk, eggs, bakery improvers, filling) and on their main functions in dough and pastry. There is described dividing of pastry into cake pastry, Christmas cake, fried pastry, puff pastry, short pastry, sponge pastry and whipped pastry, their production and assortment of pastry in the next part. There is briefly described package of pastry and possibility of using freezing technology in the bakery and there is fat content of pastry in the last part. There are pictures of assortment of pastry in the enclosure.
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