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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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