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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Influence frozen dough on the quality and on the durability of bakery products
 Hliněnská, Veronika ; Faměra, Oldřich (advisor) ; Jaroslava, Jaroslava (referee)
Bakery products are one of the most important parts ot the people diet. For the simplification of the bakery production and the most effective sale was started manufacturing process involving freezing. The aim of this bachelor s work was writting a literature review about freezing technology in bakery production. There was described a technology of controlled proofing that can interrupt a production for several hours. Another way of baking is freezing of fully baked dough pieces. In this work there was described storaging, thawing and proofing. There are two etaps of baking. The first one is pre-baking and the second is fully-baking. Very important part of freezing is refrigeration equipment. In the second part there was described influence of freezing dough on the quality and on the durability of bakery products. In several thesis there was find out that semi-frozen pastry are growing-old more quickly than fresh pastry. This is caused by negative impact on yeast and dough structure. Quality is assessed rheologically and sensory by experts. Assortment of frozen bakery products in stores is different. There are more fresh bakery products from nearby bakeries in small stores. There are local bakeries for baking a fresh pastry in large supermarkets. There are also a lot of semi-frozen pastry in large supermarkets. There are more semi-frozen pastry than the fresh pastry in some of these supermarkets. For more comfortable orientation in pastries selection there are legislative laws which correct labeling of fresh and frozen bakery products.
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Kvalita pšeničného chleba z různých odrůd
 Musilová, Eva
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