Kvalita jemného pečiva ovlivněná vlákninou

The main aim of the diploma thesis "Quality of fine pastry influenced by fiber" was to design a recipe containing 2%, 4% and 6% of bamboo pulp, wheat fiber and apple fiber. Further, the aim was to assess the effect of fiber addition on the quality of fine pastry. In the practical part, bakery experiment, sensory analysis, universal tension / pressure test, nutritional value and color of surface and surface were determined by spectrophotometric measurement. The results were processed in Statistica 12 and MS Excel. Ten samples were baked. Maximum weight after baking was sample no. 4, with the addition of 6% bamboo fiber BAF 200. The lowest values of density of the samples reached with addition of 3% bamboo fiber was most favorable overall sample containing 4% bamboo fiber BAF 200. The highest strength was measured for the sample 5, to which 2% bamboo fiber BAF 400 was added. The lowest energy value had sample 4, ie with the addition of 6% bamboo fiber BAF 200