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Hodnocení dalamánků s přídavkem žitné a luštěninové mouky
Procházková, Iveta
This diploma thesis focuses on the evaluation of bread rolls with the addition of rye and leguminous flour. The baking experiment has been performed on the Mendel University Institute of Food Technology in Brno. The wheat bread rolls were baked with the additions of 10, 20, 30, 70, 80 and 90 % of rye flour and with the additions of 5, 10 and 15 % of leguminous and chickpeas flour. The specific volume, extent of baking and size were set for the bread rolls. The firmness was set by the Tiratest 27025 machine. The measured outcomes varied from 5 N (control sample with the addition of 10% of leguminous flour) to 14,8 N (sample with 90% of rye flour), statistically significant difference was found out (p < 0,05). The basic sensoric descriptors were analysed with the use of unstructured, 10cms large graphic scale. Sensorically best sample from the tested bread rolls was the one with the addition of 10 % rye and 5 % of chickpeas flour. Statistica 12 was used for the statistical processing.
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