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Využití netradičních surovin při výrobě chleba a běžného pečiva
 Suchánková, Iva
Bachelor thesis deals with non-traditional raw materials for the production of bread and bakery products. The work is divided into two parts. The first section provides basic and auxiliary raw materials for the production of bakery products, baking procedure itself and the legislative division. The second part describes non-traditional raw materials (triticale, barley, malt, malt sprouts, fiber, thermally processed cereals, sorghum, ama-ranth and buckwheat) for the production of cereal products, their composition and their use in the baking industry. Of the foreign studies were mentioned studies to prepare bread and pastries recipe from non-traditional materials and evaluation of their quality.
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See also: similar author names
2 SUCHÁNKOVÁ, Ilona
3 Suchánková, Ivana
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