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Příprava receptury bezlepkového chleba obohaceného o vybrané antioxidanty a posouzení jeho senzorické hodnoty
PECHOVÁ, Klára
Bread has been one of the basic foodstuffs for more than 30,000 years. It´s prepared mainly by baking, where gluten plays an important role. Gluten is important for holding the gas in the dough to achieve the desired structure, texture and volume. At a time when agriculture began to develop, a disease of gluten began to emerge. One of the best known is the intolerance of gluten, the so-called celiac disease, which affect sapproximately 1 % of the world's population. The cause is gluten-rich proteins (prolamins and glutelins), found in wheat, rye, barley and oats. The second known diseaseis gluten allergy, which is often confused with celiac disease. The difference consist in a different autoimmune reaction to the presence of glucose, when the immunization on glucose produces IgE immunoglobulin and does not damage the small intestine mucosa The only possible treatment for patiens with a dinase is a strict gluten-free diet. Gluten-free breads and pastries are one of the main foods for celiac and allergy sufferers. Preparing a dough without gluten is difficult. Proper selection of raw materials plays an important role in meeting sensory properties. The aim of the diploma thesis was to prepare suitable recipe senriched with selected sources of antioxidants. In total, six different recipes were prepared, both from cereal gluten-free flour and legumes flour. Curcuma and red onion skin were selected sources of antioxidants. In the practical part a sensory evaluation of all samples of bread is performed. There was a positive evaluation of the questionnaire itself. When to Cheb the suitability of raw materials and procedures for dough preparation and baking. Based on the DPPH and FRAP tests, antioxidant aktivity was evaluated for all gluten-free bread. Bread senriched with red onion skin have the highest antioxidant activity in both basic bread and basic bread with legume flour. Thus, it can be said that onion skin effectively increase antioxidant activity. In the final part, a financial evaluation of all six types of gluten-free bread was made on the basis of raw materials used as compared to those already purchased in the shop. Based on this finding, it can be said that home preparation is a cheaper option.
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Význam a využití bezlepkových obilovin v pekařství
PECHOVÁ, Klára
Protein complex called gluten cereal grain consists of two protein fractions, prolamins and glutelins. The properties of gluten proteins are essential for use in preparing the bakery industry. They form the structure and help digestion pastries. Celiac disease is an inflammatory inherited disease that causes gluten ingestion. May exhibit many symptoms which vary depending on age. Biopsy of the small intestine and blood tests are essential diagnostics. Duhring's disease, which manifests itself on the skin is a form of celiac sprue. For allergy to gluten is also a disease caused by gluten, but in comparison with celiac disease responds immediately from its ingestion. Treatment can only be adherence to a gluten-free diet. From the beginning the need to avoid all products containing wheat, barley and rye. Legumes, naturally gluten-free cereals, meat, fruit and vegetables are among the most suitable raw materials in the gluten-free diet. Gluten cereals (wheat, barley, rye) are important in many ways. It belongs to the main source of fiber, B vitamins, minerals, energy, phytochemicals. Not to be used only for the human diet, but especially as feed grain. In contrast, naturally gluten-free grains include current demand due to the very popular. The main significance lies in the diet for celiac and allergic to gluten. For the baking industry are mainly used gluten-free flours that have poorer properties for bakery products. Generally, gluten-free bread is very difficult to prepare because of lacking quality properties that have gluten. However, a number of additives which improve not only technological production process, but also the sensory value of the bakery product. For the preparation of mixtures for manufacture of gluten-free bread can be used as native and modified starches, enzymes, and other additives. Enzymatic methods, it is possible to modify the gluten flour for gluten-free.
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