The main aim of the diploma thesis was to explore the effect of alpha-amylase addition on the quality of rolls. These enzymes were isolated from Trichoderma viride and Aspergillus oryzae. Both enzymes are aimed at using in bakery industry. First of all, the activity of both enzymes was measured and found out, that the used methodology was suitable. Afterwards, both enzymes were added to the recipe - always the lowest and the highest recommended amount. In total ten samples were baked using rapid mix test, where number 1 and 6 were control samples without alpha-amylase addition in order to evaluate the effectiveness of added enzymes. Two types of flour were used - wheat flour T 530 (samples number 1 - 5) and spelt flour (samples number 6 - 10). In the end, sensory analysis was conducted, the volume of rolls subtracted and the hardness of rolls measured 2, 24 and 48 hours after baking using TIRAtest method.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:250611 |
| Date | January 2015 |
| Creators | Olšová, Renata |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
Page generated in 0.0019 seconds