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Hodnocení bezlepkových potravin se zaměřením na pečivo

Theoretic part is concerned with coeliac disease, its symptoms and diagnostic. There is also described basic principal of coeliac disease and are mentioned some gluten-free products available in the Czech Republic. This part is concluded by theoretic description of sensory analysis. Practical part is focused on sensory analysis of samples of gluten-free pastry according selected recipes which contain apple fibres and apple flour. The backed pastry was assessed with suitable methods of sensory analysis - in this case, a sequence preferential test. This assessment shows which sample is the most preferable and the best recipe is described in detail.

Identiferoai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:320639
Date January 2017
CreatorsBRTNA, Tomáš
Source SetsCzech ETDs
LanguageCzech
Detected LanguageEnglish
Typeinfo:eu-repo/semantics/masterThesis
Rightsinfo:eu-repo/semantics/restrictedAccess

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