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Kypřidla a protein v pekařských technologiích
Hegerová, Petra
Bachelor thesis „Raising agents and protein in baking technologies“ is divided in three parts. In the first part are described possible ways of loosening, individual raising agents and its production. In the second part are mentioned studies in which has been used various types of raising agents and proteins and their impact on final products has been examined. The third - practical part is focused on rating of chosen raising agents and their effect on final confectionary product. The best one turned out to be Original kypřicí škrobový prášek do pečiva Dr.Oetker. The worst one was Kypřicí prášek do pečiva bezfosfátový bez lepku. The better of tested baking sodas was the one made by Dr.Oetker. In case of the mixtures designated for gingerbread dough the better one was kypřicí prášek do perníku Varoma compared to the one made by Dr.Oetker.
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Kvalita pšeničné mouky českých a zahraničních výrobců
Zigmundová, Veronika
The aim of this thesis was to compare the wheat flour quality of Czech and foreign producers. Soft wheat flour was evaluated from 14 producers from the Czech Republic and 21 foreign producers (from Austria, Slovakia, Romania, Ukraine, Australia and New Zealand). The basic technological analysis of these flour samples was made and farinograph properties of doughs were carried out on farinograph device. The baking experiment with the quality parameters evaluation and sensory analysis of baked products were made, the flour and crust colour was determined and the baked products compactness was carried out as well. The Czech flour quality didn´t differ from foreign flour significantly (level of importance = 0,05). Only Zeleny sedimentation test and drop dough consistency were different, where the Czech flour was evaluated better.
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Technological and senzorical quality of grain and baking products from spelt wheat
KYPTOVÁ, Markéta
This thesis deals with the baking quality of the spelt wheat grain (Triticum spelta L.) compared with common wheat (Triticum aestivum L.). Mixed flours were made of different share of spelt wheat and common wheat (in total 11 mixtures). The technological quality of these mixtures was analyzed, focusing on standard evaluation methods (protein content, characteristic of gluten or swellability of protein). The analysis was supplemented by complete rheological analysis made by MIXOLAB II. Bread was used as a model product. Subsequently, sensory evaluation of baked bread from the previously prepared mixtures was done. Part of the analysis was to estimate the economic basic bread recipe with different proportions of common wheat and spelt wheat. The results were statistically analyzed via STATISTICA 9.1 (StatSoft, Inc., USA). It was proved that the flour made of spelt can give cereal products with higher nutritional value. From a technological point of view, the results have shown that the spelt grain is much more suitable for baking. Its advantage is the higher protein content and higher resistence of kneading of the dough and starch gelatinization rate, which was statistically confirmed by Tukey HSD test. The other benefits of spelt grain is the higher nutritional value in comparsion to common wheat grain. The main disadvantage is the higher price of spelt. According to the results, the ideal utilization of spelt wheat based on sensory analysis and economic calculations seems to be the mixture of spelt wheat and bread wheat, which results in an undenieble decrease of the product cost, and hence effects the common customer choice and taste preferences.
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Směsí pro výrobu bezlepkového chleba s přídavkem vlákniny
Suráková, Lenka
The aim of the thesis was to suggest mixtures for making of gluten-free bread with the addition fiber. Within the baker's experiment 18 recipes were suggested. Rolls were baked with two types of hydroxypropylmethylcellulose (HPMC) containing wheat fiber WF 200 and WF 600 and oat fiber HF 600 in an amount of 2 %, 5 % and 7 %. Quality assessment rolls included sensory evaluation, hardness measurements using TIRA TEST, measurement volume rolls, baking and calculate the loss ratio numbers. The results of the evaluation were statistically and graphically presented. The most suitable recipe was evaluated the recipe with a sample of 2 % wheat fibers with a fiber length of 600 micron using HPMC type E and sample was 7 % wheat fibers having a fiber length of 200 micron using HPMC type K. These samples were demonstrably evaluated as the best sensory evaluation (p < 0,05).
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