|
|
Speciální druhy pečiva a možnosti inovace receptur
Janečková, Šárka
Thesis is focused on the production of baked goods for population groups suffering from diseases that require special dietary therapy. Subject of the literature research was to get acquainted with three of the most serious of them - celiac disease, Crohn's disease and diabetes and a consequent summary of the individual dietary requirements related to the diseases. The aim was to create an overview of basic, innovative and non-traditional ingredients suitable for the production of special baked goods for people suffering from these diseases. Practical part of the work was based on the development of six recipes for the production of bakery products using non-traditional ingredients, followed by successful execution of baking expe-riment, instrumental analysis of samples and sensory evaluation of the products. The baking experiment resulted in 3 groups of baked goods - gluten-free, non-residual and low-carbohydrate. The best volume, firmness and sensory properties were achieved in the gluten-free bakery products, which were very similar to the conventional bakery products and were also judged to be the most sensory ac-ceptable based on the sensory questionnaires. For the other two groups of bakery products, the results of the measurements and sensory evaluation were not very sa-tisfactory, although very interesting crust and crumb colours were achieved in the-se samples due to the used ingeridents.
|
guest ::
