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Použití sladových výtažků do perníkových těst
Pohlodková, Lenka
Topic of my diploma thesis is "Using of malt extracts for gingerbread doughs". The subject of this thesis is possibility of use baking malt extract for gingerbread doughs. In this examination, six kind of gingerbread was made. The difference in the compound of the examined gingerbreads was use of various kinds of sweeteners. For this examination were used honey, invert sugar and malt extract. For the other gingerbread doughs were used these combinations of sweeteners (invert sugar + honey, invert sugar + malt extract and honey + malt extract). For this sensory analysis were used eight descriptors -- shape, colour, surface, smell, porosity, aroma of spices, overall flavour and overall impression. Besides the sensory analysis, also was measured colour of gingerbreads with using spectrophotometer. By the sensory analysis and spectrophotometric determinativ was found, that the darkest gingerbreads were with invert sugar in combination with honey and the lightnest gingerbreads were with malt extract and with honey. From the results of this sensory analysis was defined that, the sample where invert sugar was used, gave best results. The use of malt extract for gingerbread dough is not suitable, mainly because of the bad colour, smell and flavour of the final product. There is possibility to use malt extract in combination with invert sugar for better characteristics of the final product. In this case, the invert sugar will be the predominate sweetener (malt extract in amount of 2 %).
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