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Use of alternative plant flours for bread production
VÍTKOVÁ, Věra
This thesis is about importance of bread in diet, nutritional composition and the result of excessive at the human health. Part of the text deals with materials which are important section of research focused at enrichment of bread without negative effect on technical properties of dough. Is an effort to keep original sensory properties. Practical part deals with hemp, gourd, milk thistle and flax flours. This material was used in 5 or 10 % for baking 17 breads following the standard recipe. These breads were dried and grinded. Grounded breads were subjected to analysis of polyphenol content, antioxidant activity and nitrogen substance content. All breads containing oilseeds had better nutrition properties. There was not a problem with technological properties during dough processing.
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Evaluation of functional properties of selected vegetable flours
VÍTKOVÁ, Věra
This bachelor thesis deals with basic structure, nutritional properties, production and use of flours. There are information about cereals and legumes, which are used for productions of flours. This thesis talks about food intolerances, which can be a reason why change basic flours of wheat, barley, oat and rye to another. Practical part is about 14 flours, which were tested on dry matter, humidity, nitrogen substances content, proteins, protein electrophoretic profiles (patterns), solubility, water and fat holding capacity, formation of gels and changes of colours during a boiling. The results of this research are information about nutrition and functional properties of tested flours.
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