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The bachelor thesis "Nutritive valuable substances in bakery products" firstly describes important nutrition substances, which may occur in bakery products such as complex carbohydrates, fibre, antioxidants and many more important substances. In the following parts author deals with: chemic composition of alternative crops used in bakery production, various types of seeds (mostly flax seeds, sunflower seeds and sesame seeds), which may be used for enriching products and composition of products used for fine pastry filling. Thereinafter the author focuses on nutrition recommendations, which are relied to the bakery products and compararing of selected products. The final part of the thesis is dedicated to research, which shall provide customer preferences in the selection of bakery products. |
