Vplyv receptúry na farebnosť a kvalitu cestovín

Goal of this thesis was to formulate and create pasta from spelt products with diferent recipies. 14 recipies of pasta were created, 7 for each of color-flavouring agent. There were made from spelt bran, soft spelt white flour, spelt wholegrain flour, color-flavouring agent eithet spinach powder or red beet powder, salt and water. Color-flavouring agent spinach was labeled as "A", red beet powder as "B". In recipies 1A/B -- 4A/B, the main variable part of the recipe was wheat bran, flour was added as residual to the 500 g of whole mixture. 3% of spinach/red beet powder was used constantly. In recipies 5A/B -- 7A/B the wholegrain spelt flour was used as constant part, variable part was addition of spinach/red beet powder with aim to study the changing properties of pasta with increasing percentge of color-flavouring agent. As methods to evaulate the quality of pasta were selected measuring of color by spectrometer, measuring of frigidity and sensory analysis. The best recipe seemed to be the one from wholegrain flour with addition of 3% of color-flavourinf agent