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Trvanlivé pečivo s přídavkem živočišných tuků
Šváb, Martin
The topic of my bachelor thesis is Durable pastry with the addition of animal fats. The first part of the thesis is the characteristic of durable pastry and the classification of product Škvarkové bonbony into biscuits. The thesis then describes raw materials for the biscuit production, focusing on the raw materials needed for Škvarkové bonbony, animal fats and various spices. The thesis also covers the history, characteristics of the biscuits and the manufacturing process. It points out microbiological, physical and chemical hazards such as acrylamide and uneven moisture in the biscuits after baking. In conclusion, the thesis presents the recipe of Škvarkové bonbony and the manufacturing process.
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Rýže jako surovina a její využití v cereálních technologiích
Jurečková, Eliška
This work is focused on rice as an ingredient, as well as its usage in cereal technology. It describes the history of rice growing, characterises rice from the botanical point of view and describes its chemical composition. Furthermore this work focuses on rice processing for the use in food industry and partucular rice cereal products. The conclus-sion is devoted to sensory evaluation of home-made rice flour buiscuits.
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Směsi pro výrobu bezlepkových sušenek s přídavkem vlákniny
Dvořáčková, Lucie
The Diploma thesis deals with influence of dietary fibre on the gluten-free biscuit recipe. A recipe for ten samples was proposed, the basis of which was buchwheat flour and cornflour in a 1 : 1 ratio with the addition of wheat fiber, bamboo fiber, and psyllium at 3 %, 6 %, and 9 %. Subsequently, the effect of fiber on the sensory and physical quality of biscuits was assessed. After the baking experiment, we found that the most attractive was the biscuit without the fiber addition, followed by the biscuit with the addition of 3 % psyllium. Biscuits with the addition of 9 % bamboo fiber were the least tasty. The most fragile was the sample with the addition of 6 % psyllium. During the sensory evaluation, all observed attributes were assessed separately and then each of these parameters compararted to overall evaluation. The most important monitored parameter was the taste, which had the greatest influence on the overall impression of the product.
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Senzorické hodnoceni teffu a výrobků z něj
Nedomová, Kateřina
Diploma thesis Sensory evaluation of teff and products from it in the theoretical part describes the cereal Eragrostis teff as a food with rich nutritional composition, suitable not only for gluten-free diet, high content of minerals - especially iron and also high fiber content. Overall, it improves the nutritional composition of the food. The practical part is evaluated sensory, spectrophotometrically and the texture of baked teff biscuits. The aim of the work was to compare the sensory evaluation of biscuits with different addition of teff light and dark flour and their acceptance by evaluators. It was found that teff biscuits can also be consumed as 100% teff, rated as delicate, typical, pleasant smell, slightly bite, forming a wholly bite. Teff flour does not change textural parameters depending on its addition and there is no difference in texture between dark and light teff flour. Adding teff flour improves nutritional properties.
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Kvalita trvanlivého pečiva ovlivněná vlákninou
Svobodová, Radka
The aim of the diploma thesis "Quality of durable pastry influenced by fiber" was to propose recipes with the addition of bamboo and hemp fiber and grape seed flour in the amount of 3%, 6% and 9% and then evaluate the influence of the added fiber on the quality of the biscuits. A total of 20 samples were baked, for half of the basic raw material was used wheat flour, and spelled flour was used for the rest of the samples. The bakery experiment found that the best effect on the product volume and the weight after baking had bamboo fiber. Minor losses of baking had biscuits with wheat flour. Sensory, the best sample was with 3% of grape seed flour with spelled flour, and the best sample by consumer was with 6% hemp fiber from spelled flour. The most fragile samplewas from spelled flour with 3% hemp fiber and the brightest color had wheat samples with bamboo fiber. The highest nutritional values were the control samples and the lowest energy contained biscuits with bamboo fiber added to both recipes.
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Vliv použitého sladidla, teploty a doby pečení na obsah hydroxymethylfurfuralu vybraného pekařského výrobku
Jandlová, Marcela
The main aim of the thesis: Effect of sweetener, temperature and cooking time on the hydroxymethylfurfural selected bakery products, was to determine the amount of hy-droxymethylfurfural in sweeteners and dough and biscuits made from them. Sweeteners used were: wheat syrup, corn syrup, date syrup, honey, sucrose, invert sugar and cane molasses. Three baking temperatures (175°C, 200°C, 225°C) were used. Cookies baked at 200°C and 225°C, were sensorially evaluated. The highest amounts of HMF were found in invert sugar, less amounts in cane molasses and honey. The amounts of HMF were increasing with temperature baking for invert sugar´s biscuits and date syrup´s biscuits. The firmest biscuits, tested by TIRATEST, were biscuits with sucrose baked at 175°C. Biscuits baked at 200°C showed better sensory evaluation of acceptability than the biscuits baked at 225°C. The best overall acceptibility in 200°C exhibited the biscuits with sucrose, the second best were the invert sugar biscuits, followed by the date syrup biscuits.
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Analyzing the biscuits market at in-store area
Worbisová, Michaela ; Zamazalová, Marcela (advisor) ; Stříteský, Václav (referee)
The main aims of this diploma thesis were to analyze the biscuits market at in-store area and to give some recommendations to Kraft Foods company, how to communicate in this media type in future. The diploma thesis consists of theoretical and methodological part and practical part. In the theoretical and methodological part, there are described terms related to the market, analysis of the market, customers' behaviour - its types, process and influencing factors. Also in this part the in-store communication, the subject, process and methods of marketing research are explained. The practical part is based on the theoretical and methodological part. It includes information about the biscuits market, Kraft Foods company, their competitors and customers. The Nielsen, Admosphere, MML, U&A data analyzes and author's own research, were realized and their results are summarized in this part. Author's own research was done by monitoring in-store areas in 6 hypermarkets and supermarkets. The results of all analyzes and of author's own research are summarized in the chapter Conclusion. Also the recommendations for Kraft Foods company are to be found there.
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