Diploma thesis is dealing with the quality and use of puff pastry from the few point's of view. From the sensory, technological and health as well. Twelve samples has been used in all, six samples were child and six were frozen. All samples were bought. Theoretical part describes the history, used raw materials, technology of production and healthy aspects of puff pastry. Practical part was focused on the overall analyse of the bought samples. Senzory analysis was performed before and after baking, staiting of amound of fat, assesing of fragility on TIRA test 27025, spectrophotometric staiting of colour and measuring of the height of product after baking. Sensory and objective methods of measuring showed diferences between individual samples. On the whole you can say that chilled pastry came out better. Sampel no. 3 was the best. Sample no. 9 was the best among frozen pastry. The meassured results showed on the suitability of samples. When sample no. 12 is the suited for the production of kremeš on the contrary no. 3, 5, 6 are suited better for strudel and apple pie.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:430606 |
| Date | January 2017 |
| Creators | Floriánová, Lenka |
| 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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