Kvalita toustových chlebů ovlivněná vlákninou

The main aim of the thesis The quality of toast breads affected by fibre was to suggest a recipe with addition of wheat fibre (WF 600), potato fibre (KF 200), apple fibre (AF 12) and combination of wheat fibre and psyllium (WF 600 + P 95) in amounts of 3 %, 6 % a 9 % and further to assess the effect of added fibre to the quality of bread. I have done a baking experiment, a sensory analysis, universal tensile and pressure test. I´ve defined a colour of crumb and calculated nutritive value. The results were processed in Statistica 12 and MS Excel programmes. The addiotion of 3 % of psyllium and wheat fibre and 3 % of potato fibre had the best effect on bread volume. The bread with addition of apple fibre was the darkest colour, while the bread with addition of wheat fibre was the lightest one. A sample with 9 % of psyllium and wheat fibre was the softest one. A control sample had the highest nutritive value and the bread with 9 % of psyllium and wheat fibre had the lowest one