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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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Tepelná stabilita pektinů
Vališová, Petra
Thesis on Thermal stability of pectins analyzes the physical properties of food hydrocolloids focusing on pectins. The theoretical part explains the general use of hydrocolloids in food with a detailed description of linear polysaccharide galacturonic acid. This part of the thesis pectins divides into groups according to various criteria, describes the mechanism of gel formation, explains the influence of various factors, and also shows the enzymatic reaction. The experimental part is focused on the physical parameters of selected types of pectins, depending on the time of warming and high temperature. The primary physical properties as viscosity, which was measured using a rotational viscometer and strength which was measured by a mechanical and digital penetrometer. This was measured thermal stability.
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Studium hydrokoloidů v potravinách
Křupka, Pavel
This thesis on the study of hydrocolloids in food studies the physical properties of food hydrocolloids. The theoretical part is a literature overview of important food hydrocolloids. This part of the thesis divides individual hydrocolloids into groups according to their origin, which characterises their chemical structure and describes their functional properties and applications in food technology. The experimental part focuses on the physical and physicochemical parameters of selected hydrocolloid products and mixtures thereof. The profile physical property is viscosity, which was measured relatively using a capillary viscometer and absolutely using a rotational viscometer. Each hydrocolloid has a distinct thickening ability. This work deals with the clarification of the thickening properties of individual products within the group, as well as mixtures of different groups. The course of the viscosity of selected products was also subjected to the effects of a wide range of pH values and also a wide range of temperatures. Hydrocolloids even enable the creation of gels, and therefore the thesis also evaluates the gelling ability of selected hydrocolloidal products.
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