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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Characterization and optimization of sensory quality of jelly sweets
 Knotek, Vojtěch ; Vespalcová, Milena (referee) ; Vítová, Eva (advisor)
This bachelor thesis focuses on monitoring and optimization of moisture of starch during jelly sweets processing. The theoretical part focuses on technology of manufacturing jelly sweets and description of raw materials needed for production. The methods for measurement of starch moisture are briefly described. The experimental part focuses on stabilization of moisture of starch during jelly sweet processing, specifically when pouring gelatinous mass into starch forms. The drying scale method was used to measure starch moisture. Recommended starch moisture is up to 8 %. During the two-month measurement, this value was always 0.5 % higher. On the basis of the results of this work, slight modification in the starch drying was made. This led to a reduction in starch moisture but not yet optimal.
Detailed record
Characterization and optimization of sensory quality of jelly sweets
 Knotek, Vojtěch ; Vespalcová, Milena (referee) ; Vítová, Eva (advisor)
This bachelor thesis focuses on monitoring and optimization of moisture of starch during jelly sweets processing. The theoretical part focuses on technology of manufacturing jelly sweets and description of raw materials needed for production. The methods for measurement of starch moisture are briefly described. The experimental part focuses on stabilization of moisture of starch during jelly sweet processing, specifically when pouring gelatinous mass into starch forms. The drying scale method was used to measure starch moisture. Recommended starch moisture is up to 8 %. During the two-month measurement, this value was always 0.5 % higher. On the basis of the results of this work, slight modification in the starch drying was made. This led to a reduction in starch moisture but not yet optimal.
Detailed record

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