Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Běžné pečivo"'
Autor:
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::e1d95b918dea381d9cb9490c2bb44b1b
http://www.nusl.cz/ntk/nusl-525992
http://www.nusl.cz/ntk/nusl-525992
Autor:
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::f410b11e568afb567609c735f8f7b23c
http://www.nusl.cz/ntk/nusl-524453
http://www.nusl.cz/ntk/nusl-524453
Autor:
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 t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::c0b7adc24a029d45d79171ce7ef16b13
http://www.nusl.cz/ntk/nusl-516443
http://www.nusl.cz/ntk/nusl-516443
Autor:
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 char
Externí odkaz:
http://www.nusl.cz/ntk/nusl-426926
Autor:
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 descript
Externí odkaz:
http://www.nusl.cz/ntk/nusl-430385
Autor:
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 fre
Externí odkaz:
http://www.nusl.cz/ntk/nusl-251492
Autor:
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 p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::94d346235b8be5a3d7198546fc0fe28a
http://www.nusl.cz/ntk/nusl-362824
http://www.nusl.cz/ntk/nusl-362824
Autor:
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 filli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::d78329a8f9c277debeccd56780051128
http://www.nusl.cz/ntk/nusl-362524
http://www.nusl.cz/ntk/nusl-362524