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Kvalita běžného pečiva ovlivněná enzymatickými přípravky
Kouřilová, Veronika
The goal of the diploma thesis on The Quality of Common Pastry Influenced by Enzymatic Preparations was to examine the effect of different concentrations of enzyme preparations on the quality of rolls. The theoretical part deals with the general characteristics of common pastry, raw materials for bakery production, common pastry production technology, enzymes, basic distribution of cereal enzymes and their usage in bakery technologies. In the practical part, the enzyme preparations Perfekt, Diapol Instant and Perfect BACK were used in concentrations of 0.8; 1 and 1.2% by weight of the flour used. The quality of the resulting rolls samples was assessed based on weight and weight loss, specific volume, bread strength during the first and second storage days, the colour of the crust and the crumb of rolls. Finally, sensory analysis of baked samples was performed. The addition of the recommended amount of the enzyme preparations according to the manufacturer, which is 1%, had a positive effect on volume, strength and sensory properties (3, 6, 9). This test was the worst hit by the control sample. The colour of the crust in the samples with the addition of the recommended amount of 1% enzymatic preparation showed a darker, brighter and golden colour than the control. For crumb colour was not so noticeable colour change as the colour of the crust.
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