Home > Search Results: BRABENCOVÁ, Aneta
Search:
Search Tips :: Advanced Search
Search collections:
Sort by: Display results: Output format:
National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Hodnocení bezlepkových potravin se zaměřením na pečivo
 BRABENCOVÁ, Aneta
The aim of this thesis is to suggest a gluten-free mixture that will satisfy the sensory and technological properties of gluten-free pastry. To improve the structure and at the same time to substitute the gluten chia seed and chia flour were added to the dough. These two components should increase both pastry structure and nutritional value. The other ingredients that made up the mixture were one-kind flour: buckwheat, rice and corn one. The aim of the thesis was to find suitable combination of quantities of these kinds of flour, to create a draft of the recipe and to realize sensory evaluation. The thesis also includes the issues of celiac disease, problematics of labelling of gluten-free products and sensory evaluation. Sample preferences, textures, smell and flavour have been assessed here using selected methods. At the end of the thesis the results of the questionnaire survey are presented.
Detailed record
The quality of ingredients for bakery production
 BRABENCOVÁ, Aneta
Detailed record

See also: similar author names
2 BRABENCOVÁ, Alexandra
1 Brabencová, Alena
2 Brabencová, Alexandra
Interested in being notified about new results for this query?
Subscribe to the RSS feed.
Digital Repository :: Search :: Submit :: Personalize :: Help
Powered by Invenio v1.1.2
Maintained by admin.invenio@techlib.cz
This site is also available in the following languages:
Česky  English