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Evaluation of selected bakery products based on different processing technology and recipe
HRDLIČKOVÁ, Vanda
Together with the emerging trends of healthy lifestyle, organic products and organic farming, the domestic production of various food products and the fermentation process are becoming increasingly more important for the population. Fermentation technologies cover a wide range of products in the food industry or in other fields. The first references mentioning fermentation of flour and water (i.e. sourdough) date back to 1500 BC in ancient Egypt, and despite new doughraising technologies such as baker's yeasts, baking powder and baking soda, it is sourdough starter that is becoming popular not only for bakers but also for the whole population. The aim of this thesis was to evaluate the effect of the sourdough starter used on the quality of bakery products. The first part is devoted to a theoretical overview concerning fermentations, cereals, bakery products and their production technologies. The second part of the thesis was practical, where samples of the produced bakery products were evaluated by two methods based on the baking experiment, i.e. sensory analysis and physicochemical analysis. The thesis was also complemented by a questionnaire survey. Significant differences were found in the physicochemical parameters of yeast-leavened and sourdough leavened loaves of bread (acidity, bulk density, ageing symptoms). A positive effect of leavening was also demonstrated in the sensory analysis, in which the sourdough loaves of bread were rated better by the evaluators than the leavened bread samples.
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Možnosti výroby bezlepkového kynutého pečiva
Slimaříková, Magdalena
ABSTRACT The bachelor thesis "The possibilities of production leavened gluten-free bread" deals with naturally gluten-free raw materials and their use for the production of sourdough and sourdough bread. The thesis describes individual crops for the produ-ction of flour and other components such as water, salt and improving raw materials used in bread making. This work also focuses on issues of celiac disease. It describes its symptoms, the way of diagnosis and treatment, which consists in the elimination of gluten from diet, thus consumption of gluten-free foods. Part of the thesis is a practical, in which gluten-free sourdoughs from buckwheat, corn, rice, and Jizerka mixture were prepared. The prepared sourdoughs were used in a bakery experiment (Rapid – Mix – Test) where six types of gluten-free breads were baked from the individual sourdoughs and their mixture. The baked goods were senso-ry evaluated and the obtained results were statistically processed.
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Landscape Painting Inspired by Kamil Lhoták
PALUŠOVÁ, Mária
The twentieth century is characterized by the development of technology, which has also affected the development of art. Kamil Lhoták includes among the prominent Czech landscape painters of the last century. Creation of the painter and illustrator was distinctly influenced by the age he lived in. In the submitted thesis, the work of Kamil Lhoták is included in a broader historical context of European landscape painting. Despite the social changes that have occurred in the last century, the lifelong theme of Kamil Lhoták was the relationship of machinery and landscape, respectively technological elements and landscape. Study of Kamil Lhoták resulted in a series of paintings inspired by his landscapes, with technical or geometric elements.
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