The master thesis Possibilities of production of beer, bread and pasta products for celiacs deals with using naturally gluten free raw materials for the production of gluten-free bread, pasta and beer destined for the needs of celiac patients. The thesis describes the problems of celiac disease, its symptoms and treatment methods, which among other things based on a strict gluten-free foods eaten. The practical part is designed and tested recipe for the Christmas cakes production of gluten-free mixture Jizerka, with the addition of 0%; 3%; 5% and 7% of wheat fiber, then were prepared gluten-free pasta using 6% bamboo or pea fiber were produced, and gluten-free beer using malt produced from maize varieties equine tooth. Gluten-free products have subsequently been sensory tested and the results evaluated by the availa-ble statistical methods.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:362468 |
| Date | January 2016 |
| Creators | Dvořáková, Šárka |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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