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Využití netradičních druhů obilovin pro výrobu běžného pečiva
 Siudová, Dominika
The aim of the thesis The usage of non-traditional cereals in baking production was to determine the influence of the addition of flours made from unusual kinds of cereals on the quality of baking products. The theoretical part deals with ingredients and the technologies used in bread production and the description, material composition, properties and usage of unconventional cereals such as sorghum, corn, rice and Job's tears. The practical part is focused on the production of baguettes with the addition of flour from these cereals. The quality of the final baguettes was assessed by measuring the volume, firmness of packed and unpacked product during the first and the second day of storage. In addition, the colour of bread was measured and the sensory quality was evaluated. The addition of 5,5 % of these flours into the product did not have a significant negative effect on bread volume, its firmness and sensory properties. Although bread gained interesting colour and its nutritional value has raised up.
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