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Use of composite flours for the preparation of common bakery products
UHLÍŘOVÁ, Lenka
The topic of the thesis is the use of composite flours for the preparation of common bakery products. Alternative flours made from the extracts of three kinds of oilseed crops (flax plant, hemp, milk thistle) and beetroot were used. The first part of the thesis is devoted to the theoretical part offering a general overview of common bakery products in terms of legislation, commonly used raw materials and production technology. Furthermore, the crops from which the com-posite flour was processed are described. The second part of the thesis is focused on the practical part, which is based on a baking experiment using enriching composite flours. Ten types of buns were ma-de with different types of composite flours.
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Hodnocení dalamánků s přídavkem žitné a luštěninové mouky
Procházková, Iveta
This diploma thesis focuses on the evaluation of bread rolls with the addition of rye and leguminous flour. The baking experiment has been performed on the Mendel University Institute of Food Technology in Brno. The wheat bread rolls were baked with the additions of 10, 20, 30, 70, 80 and 90 % of rye flour and with the additions of 5, 10 and 15 % of leguminous and chickpeas flour. The specific volume, extent of baking and size were set for the bread rolls. The firmness was set by the Tiratest 27025 machine. The measured outcomes varied from 5 N (control sample with the addition of 10% of leguminous flour) to 14,8 N (sample with 90% of rye flour), statistically significant difference was found out (p < 0,05). The basic sensoric descriptors were analysed with the use of unstructured, 10cms large graphic scale. Sensorically best sample from the tested bread rolls was the one with the addition of 10 % rye and 5 % of chickpeas flour. Statistica 12 was used for the statistical processing.
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Preparation of rolls with addition of alternative flours
UHLÍŘOVÁ, Lenka
This bachelor thesis is focused on the production of ordinary pastry with the use of alternative flour. Four kinds of crop flour, made from seed pomace of flax (Linum usitatissimum L.), hemp (Cannabis sativa L.), squash (Cucurbita pepo L.) and milk thistle (Silybum marianum L.), were selected. In the literary part of the thesis, common pastry according to legislation, basic and auxiliary raw materials for production and production technology are all de-fined. The crops, from which the addition to wheat flour was processed, are also described. The practical part deals with the production of five types of wheat buns. Four of them are enriched with 5 % of flour made from seed pomace of the four mentioned crops. Production of buns was followed by sensory evaluation according to the descriptors. Weight lost by baking, the quantity of polyphenolic substances and antioxidant activity were also evaluated.
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Možnosti využití kořenících směsí a aromat v pekárenství a těstárenské výrobě
Skácelová, Andrea
My master thesis: The Possibilities of spice blends and flavors in baked goods and pasta production deals with the use of spice mixtures in an unusual way. In this thesis, spices are described in great thought and detail, then focuses on the description of baked goods and pasta production. The practical part of this paper is created and tested from recipes for bread production using various mixtures of spices and tested by sensory and instrumental analysis. Additionally, the pastas were prepared with mixtures of spices, sensory assessment, and laboratory analysis. The results were summarized in tables and graphs, and evaluated by available statistical methods.
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Kvalita běžného pečiva ovlivněná enzymatickými přípravky
Kouřilová, Veronika
The goal of the diploma thesis on The Quality of Common Pastry Influenced by Enzymatic Preparations was to examine the effect of different concentrations of enzyme preparations on the quality of rolls. The theoretical part deals with the general characteristics of common pastry, raw materials for bakery production, common pastry production technology, enzymes, basic distribution of cereal enzymes and their usage in bakery technologies. In the practical part, the enzyme preparations Perfekt, Diapol Instant and Perfect BACK were used in concentrations of 0.8; 1 and 1.2% by weight of the flour used. The quality of the resulting rolls samples was assessed based on weight and weight loss, specific volume, bread strength during the first and second storage days, the colour of the crust and the crumb of rolls. Finally, sensory analysis of baked samples was performed. The addition of the recommended amount of the enzyme preparations according to the manufacturer, which is 1%, had a positive effect on volume, strength and sensory properties (3, 6, 9). This test was the worst hit by the control sample. The colour of the crust in the samples with the addition of the recommended amount of 1% enzymatic preparation showed a darker, brighter and golden colour than the control. For crumb colour was not so noticeable colour change as the colour of the crust.
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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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Ovocné náplně a jejich uplatnění v pekárenské výrobě
Michna, Adam
The thesis discusses the issue of the application of filling in the baking industry. Refills were divided according to durability to durable, medium durable, less durable and fillings for rapid processing. For completeness information about the fillings intended for baking has been added. The work included the characteristics of pastry, which is mostly filled. More attention is paid to fruit fillings, with regard to their growing popularity. The quality of these fillings in recent years has increased considerably. Their processability and ability to be filled has been improved, increased diversity thanks to wide range of species, their delicious taste and finally microbial stability and overall durability. A significant portion of the thesis was focused on the company FRUJO a.s., whose range of products and their quality is one of the leading manufacturers in our market.
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"Fresh" pastries in retail sale of the Czech republic
MATĚJČKOVÁ, Jana
The diploma thesis identifies the attitude of the Czech public on the issue of fresh breads and pastries prepared from frozen semi-finished product based on consumer research. It is focused on the supply side, specifically on analysis of sales of fresh bread and bakery products prepared from frozen semi-finished products within the selected retail units. Further to the survey among Czech producers of bread, and also monitored supply of bread from frozen semi-finished products in selected retail chains.
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