|
|
Kvalita jemného pečiva ovlivněná vlákninou
Stávková, Kristýna
The main aim of the diploma thesis "Quality of fine pastry influenced by fiber" was to design a recipe containing 2%, 4% and 6% of bamboo pulp, wheat fiber and apple fiber. Further, the aim was to assess the effect of fiber addition on the quality of fine pastry. In the practical part, bakery experiment, sensory analysis, universal tension / pressure test, nutritional value and color of surface and surface were determined by spectrophotometric measurement. The results were processed in Statistica 12 and MS Excel. Ten samples were baked. Maximum weight after baking was sample no. 4, with the addition of 6% bamboo fiber BAF 200. The lowest values of density of the samples reached with addition of 3% bamboo fiber was most favorable overall sample containing 4% bamboo fiber BAF 200. The highest strength was measured for the sample 5, to which 2% bamboo fiber BAF 400 was added. The lowest energy value had sample 4, ie with the addition of 6% bamboo fiber BAF 200.
|
|
|
Ovocné náplně a jejich uplatnění v pekárenské výrobě
Michna, Adam
The thesis discusses the issue of the application of filling in the baking industry. Refills were divided according to durability to durable, medium durable, less durable and fillings for rapid processing. For completeness information about the fillings intended for baking has been added. The work included the characteristics of pastry, which is mostly filled. More attention is paid to fruit fillings, with regard to their growing popularity. The quality of these fillings in recent years has increased considerably. Their processability and ability to be filled has been improved, increased diversity thanks to wide range of species, their delicious taste and finally microbial stability and overall durability. A significant portion of the thesis was focused on the company FRUJO a.s., whose range of products and their quality is one of the leading manufacturers in our market.
|
|
|
"Fresh" pastries in retail sale of the Czech republic
MATĚJČKOVÁ, Jana
The diploma thesis identifies the attitude of the Czech public on the issue of fresh breads and pastries prepared from frozen semi-finished product based on consumer research. It is focused on the supply side, specifically on analysis of sales of fresh bread and bakery products prepared from frozen semi-finished products within the selected retail units. Further to the survey among Czech producers of bread, and also monitored supply of bread from frozen semi-finished products in selected retail chains.
|
guest ::
