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Možnosti úpravy těst a jejich fortifikace při výrobě pekárenských výrobků
 Samenova, Madina
The theoretical part focused on the history of bakery, traditional technological procedures, the legislative concept of bread types, requirements for their quality parameters and additives to improve the properties of pastry. Special attention was also paid to fortifications and non-traditional methods of fortifications in Kazakhstan. The practical part involved a baking experiment, where 5 different variants of bakery products were baked and evaluated. The fortified variants contained the additions of vegetable or fruit powder (10 % by weight of flour). The baked products were then subjected to sensory analysis, which was evaluated statistically and by the method of sensory profile. The variant with the addition of banana powder can be denoted as the best product in terms of sensory acceptability. The high evaluation of this variant can be ascribed to its approaching to the control variant (without fortifiers).
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