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Evaluation of functional properties of selected vegetable flours
VÍTKOVÁ, Věra
This bachelor thesis deals with basic structure, nutritional properties, production and use of flours. There are information about cereals and legumes, which are used for productions of flours. This thesis talks about food intolerances, which can be a reason why change basic flours of wheat, barley, oat and rye to another. Practical part is about 14 flours, which were tested on dry matter, humidity, nitrogen substances content, proteins, protein electrophoretic profiles (patterns), solubility, water and fat holding capacity, formation of gels and changes of colours during a boiling. The results of this research are information about nutrition and functional properties of tested flours.
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