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National Repository of Grey Literature 1 records found  Search took 0.00 seconds. 
Utilization of edible and medicinal mushrooms in food industry
 VLČEK, Ladislav
The theoretical part of the diploma thesis deals with the general structure of mush-rooms, nutritional composition and constituents with biological activity affecting the human body. The practical part of the work is focused on the use of alternative flours and other auxiliary raw materials to create gluten-free pastries with a higher nutritional value. Dried and ground fruiting bodies of oyster mushrooms (Pleurotus ostreatus) and Chinese caterpillars (Cordyceps sinensis) served as enriching ingredients in this experiment. A mixture of naturally gluten-free flours was experimentally created as the basic matrix, in which the effect of the addition of processed edible mushrooms on selected baking properties of the products was subsequently monitored. The pre-pared samples were evaluated by sensory analysis. The results were statistically eval-uated and processed into a graph. A questionnaire survey is also involved in the work.
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