| dc.contributor.advisor |
Burešová, Iva
|
|
| dc.contributor.author |
Poledníková, Veronika
|
|
| dc.date.accessioned |
2021-07-26T10:58:10Z |
|
| dc.date.available |
2021-07-26T10:58:10Z |
|
| dc.date.issued |
2020-02-17 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
|
| dc.identifier.uri |
http://hdl.handle.net/10563/49390
|
|
| dc.description.abstract |
Diplomová práce se zabývá sledováním vlivu granulace pšeničné mouky (hladká, polohrubá, hrubá, chlebová) v různých poměrech (recepturách) a jejich vzájemnému poměru na texturní vlastnosti muffinů. V teoretické části je popsána pšenice, její anatomická stavba a složení, pšeničné mouky se zdravotním benefitem, charakteristika muffinu, jeho technologie výroby a popis základních surovin při výrobě. Praktická část zahrnuje popis použité mouky, metodiku výroby a hodnocení muffinů. Shrnutí je vliv granulace na ztráty pečením, specifický objem a texturní parametry- tvrdost, soudržnost, pružnost, žvýkatelnost a resilienci. |
|
| dc.format |
57 s. (11 562 znaků) |
|
| dc.language.iso |
cs |
|
| dc.publisher |
Univerzita Tomáše Bati ve Zlíně |
|
| dc.rights |
Bez omezení |
|
| dc.subject |
pšenice
|
cs |
| dc.subject |
pšeničná mouka
|
cs |
| dc.subject |
suroviny
|
cs |
| dc.subject |
muffin
|
cs |
| dc.subject |
texturní vlastnosti
|
cs |
| dc.subject |
wheat
|
en |
| dc.subject |
wheat flour
|
en |
| dc.subject |
basic raw materials
|
en |
| dc.subject |
muffin
|
en |
| dc.subject |
textural characteristics
|
en |
| dc.title |
Vliv použité pšeničné mouky na texturní vlastnosti muffinů |
|
| dc.title.alternative |
The effect of wheat flour characteristics on muffin textural characteristics |
|
| dc.type |
diplomová práce |
cs |
| dc.contributor.referee |
Šottníková, Viera |
|
| dc.date.accepted |
2020-06-04 |
|
| dc.description.abstract-translated |
The diploma thesis is focused on the monitoring of some effects by wheat flour in different size particles (fine, semi-coarse, coarse, fine brown) and monitoring of their impact(in mutual ratio) on the textural characteristics of muffins. In the theoretical parts, there are involved some information about desription of wheat as well as anatomical structure and its chemical composition. Another information are about wheat flours with health benefits, characteristics of the muffin as well as its technology and also there is description of the basic raw materials, which was used in bakery technology. In the practical part there is involved desciption about experiment (used flours, methods and evaluation of muffins).To summarize was described the impacts onthe baking loss, specific volume and texture parameters like hardness, cohesiveness, springiness, chewiness and resilience. |
|
| dc.description.department |
Ústav technologie potravin |
|
| dc.thesis.degree-discipline |
Technologie potravin |
cs |
| dc.thesis.degree-discipline |
Food Technology |
en |
| dc.thesis.degree-grantor |
Univerzita Tomáše Bati ve Zlíně. Fakulta technologická |
cs |
| dc.thesis.degree-grantor |
Tomas Bata University in Zlín. Faculty of Technology |
en |
| dc.thesis.degree-name |
Ing. |
|
| dc.thesis.degree-program |
Chemie a technologie potravin |
cs |
| dc.identifier.stag |
56688
|
|
| utb.result.grade |
B |
|
| dc.date.submitted |
2020-05-11 |
|
