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Hodnocení kvality bezlepkových potravin se zaměřením na pečivo
 OSINKOVÁ, Radka
This dissertation addresses the issue of shelf life and low nutritional value of gluten-free bread. Its aim was to determine the effect of certain additives on increase of the nutritional value and on extension of the shelf life of gluten-free bread. The first section of the thesis is devoted to the theoretical part, offering a general overview of properties of gluten, diseases associated with disorders of gluten digestion and the issue of gluten-free bread. It concludes with a description of a method of sensory analysis and possibility of compiling a questionnaire. The second section of the thesis is focused on the practical part which is developed on the basis of performing a baking experiment using enriching additives - hemp flour and mash. The bread samples are subjected to texture analysis by means of a texture analyser. The experimental part includes a questionnaire survey. The achieved results are processed and graphically represented. On the grounds of the acquired results, it is possible to label the chosen additives - hemp flour and mash as enriching ingredients positively affecting the nutritional value and shelf life of gluten-free bread. The results of the questionnaire survey show that the respondents are interested in the quality of the bakery products consumed; this is especially true for coeliac sufferers and people with other disorders of gluten digestion.
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