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Ekvivalentní náhrada běžných stabilizátorů pro termostabilní náplně pekárenských výrobků
 Soudková, Diana
This master thesis deals with baking stable fillings and stabilizers that are added to them. The aim of this thesis was create and test baking stable vanilla fillings with pectin as a stabilizer. For comparison 34 different samples of heat stable vanilla fillings with refraction 50 °Brix, 60 °Brix and 68 °Brix were created and tested. Baking stability of the samples was verified using a standard baking stability test and some samples were tested in pie and Danish pastry at weeks 1, 13 and 26. It has been found that the use of pectin alone as a stabilizer for vanilla fillings is not entirely ideal because the resulting formulati-ons did not achieve sufficient baking stability or were too stiff and incoherent for mechanical processing. The combination of pectin with wheat fiber had suitable baking stable and mechanical properties, but sensory and organoleptic properties were reduced. To ensure suitable technological properties, pectin could be combined with other synergistically acting hydrocolloids.
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