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Možnosti výroby bezlepkového kynutého pečiva
 Slimaříková, Magdalena
ABSTRACT The bachelor thesis "The possibilities of production leavened gluten-free bread" deals with naturally gluten-free raw materials and their use for the production of sourdough and sourdough bread. The thesis describes individual crops for the produ-ction of flour and other components such as water, salt and improving raw materials used in bread making. This work also focuses on issues of celiac disease. It describes its symptoms, the way of diagnosis and treatment, which consists in the elimination of gluten from diet, thus consumption of gluten-free foods. Part of the thesis is a practical, in which gluten-free sourdoughs from buckwheat, corn, rice, and Jizerka mixture were prepared. The prepared sourdoughs were used in a bakery experiment (Rapid – Mix – Test) where six types of gluten-free breads were baked from the individual sourdoughs and their mixture. The baked goods were senso-ry evaluated and the obtained results were statistically processed.
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