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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. |
