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National Repository of Grey Literature 2 records found  Search took 0.02 seconds. 
Med jako součást pečiva a kvalita pekařského medu
 Hadravová, Kristýna
Bachelor thesis describes the parameters of honey quality and the effects of varying quality. In the first part there is defined honey and its quality parameters. Describes the physical properties and composition of honey which is important for the final quality of the bakery product. They are mentioned here harmful substances resulting in bread du-ring baking. There is also compared to standard Czech honey and bakery honey decree. The second part focuses on the basic methods of evaluating the quality of honey and bakery honey analysis. The practical part deals with the microscopic analysis of bakery honey and processing the results of the analysis. In this part is also mentioned research monitoring the production of the traditional Czech pastry with honey. Four respondents described the manufacturers of the latest trends and practices in the production of past-ry. The conclusion is devoted to the evaluation results of implementing research and comparison with the standard.
Detailed record
Med jako součást pečiva a kvalita pekařského medu
 Hadravová, Kristýna
Bachelor thesis describes the parameters of honey quality and the effects of varying quality. In the first part there is defined honey and its quality parameters. Describes the physical properties and composition of honey which is important for the final quality of the bakery product. They are mentioned here harmful substances resulting in bread du-ring baking. There is also compared to standard Czech honey and bakery honey decree. The second part focuses on the basic methods of evaluating the quality of honey and bakery honey analysis. The practical part deals with the microscopic analysis of bakery honey and processing the results of the analysis. In this part is also mentioned research monitoring the production of the traditional Czech pastry with honey. Four respondents described the manufacturers of the latest trends and practices in the production of past-ry. The conclusion is devoted to the evaluation results of implementing research and comparison with the standard.
Detailed record

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