The aim of the thesis Mixture for the production of gluten-free muffins with added fiber was to suggest a recipe with addition of bamboo fiber (BAF 200), apple fibre (AF 401) and apple fiber (AF 12) in amounts of 3 %, 6 % and 9 % and furher to assess the effect of added fibre on the quality of muffins. Twenty samples were baked. The base for half of them was gluten free mixture Jizerka, the buckwheat and rice flour were used for the rest. By bakery experiment it was found that the smallest baking losses had muffins with Jizerka and the addition of bamboo fiber in the amount of 3 % and 6 %. The Jizerka based recipe had a better effect on the volume of muffins. The most acceptable was sample with 3 % apple fiber AF 12 and Jizerka. Regarding the Muffins with buckwheat and rice flour, sample with the addition of 3 % bamboo fiber was the best. Muffins with the bamboo fiber and Jizerka also had the lowest energy value.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:429942 |
| Date | January 2017 |
| Creators | Bazalová, Kristýna |
| 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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