| Popis: |
The aim of the thesis was to produce pasta using unusual raw materials, especially colored varieties of wheat. The literary research describes input raw materials for pasta production with a deeper focus on both standard and nontraditional varieties of wheat with different color of wheat. Here are examples of color variations of wheat, colorants responsible for colouration of wheat and use of these varieties in technology of pasta. An important part is the principle of pasta production. The practical part of this work includes the evaluation of nine proposed pasta recipes, which were made in the university laboratory. The recipe for pasta samples is made of semolina and whole wheat flour of two colored wheat varieties: Skorpion variety with blue aleuron and PS Karkulka variety with purple pericarp. The assessment of the quality of the produced pasta samples includes cooking, texture and sensory evaluation. |
