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Effect of added carbohydrates on the quality of cereal kvass and kvass bread
Stoklásková, Olga ; Vítová, Eva (referee) ; Diviš, Pavel (advisor)
The aim of this bachelor thesis was to characterize selected chemical, senzoric and rheologic properties of sourdough breads with added particular saccharides in the dough. In the theoretical part, processes during mixing, proofing and scaling of the sourdough in fixed conditions are analysed; researched sugars are characterized and their influence on the sourdough product, resulting from present research, is discussed. The experimental part focuses on particular analyses, that influence the quality of sourdough product and determine so its market demand. According to the analysis, sourdough fortification of low honey concentration tends to the maximal volume of the loaf and the most tender crumb at the same time. Higher additions of white table sugar increase the total acidity of the dough the most significantly; unlike, a malt flour provides a smooth, sweetish aroma to the bread. This is because of inhibition of acetic acid production by maltose during sourdough fermentation. Unfortunately, lower concentration of acetate and higher content of remaining sugars in the same time is a factor of shortening the microbial shelf-life of the bread after its baking.
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