Změna kvality jemného pečiva vlivem přídavku vlákniny

The aim of the thesis The effect of addition of fiber on the quality pastry was to determine the effect of the addition of wheat fiber on the quality of fried pastry. There were fried 8 kinds of donuts with 0, 1, 3, 6, 9, 12, 15, 18 % of wheat fiber (WF 600). The quality assessment donuts included the sensory evaluation, the measurement of the volume donuts, of the firmness, of the crust colour and the crumb colour and the determination of the total content of fat of donuts. The firmness of donuts increased with the increasing the content of wheat fiber. The crust colour and the crumb colour of donuts with wheat fiber were lighter than donuts without wheat fiber. Wheat fiber had the positive effect on the absoprtion of the frying fat because the total content of fat of donuts decreased with the increasing the content of wheat fiber. The addition of up to 3 % of wheat fiber had positive effect on the volume, the appearance, the aroma and the flavour of donuts