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doc. Ing. Viera Šottníková, Ph.D.
Identification number: 4065
University e-mail: viera.sottnikova [at]
Academic staff - associate Professor - Department of Food Technology (FA)
Researcher - Department of Food Technology (FA)
External Access - Faculty of Horticulture (MENDELU)

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Basic information

Basic information about a final thesis

Type of thesis: Diploma thesis
Thesis title:Croissant - influence of rye flour on resultant quality
Written by (author): Ing. Monika Bučková
Department: Department of Food Technology (FA)
Thesis supervisor: doc. Ing. Viera Šottníková, Ph.D.
Opponent:Mgr. Hana Křístková
Final thesis progress:Final thesis was successfully defended.

Additional information

Additional information about the final thesis follows. Click on the language link to display the information in the desired language.

Language of final thesis:English

Czech        English

Title of the thesis:Croissant - influence of rye flour on resultant quality
Summary:The aim of this diploma thesis was to find out the influence of rye flour on the resulting quality of soft bread, in this concrete case the making of croissants. There was assessed the quality of wheat flour T 530 and the quality of five other samples of wheat flour mixed with the rye flour T 600 (in different percentage additions of rye flour for each sample), all measurements were done by standard analytical parametres (wet gluten, falling number, Zeleny's test) and reological investigation (alveograph). Consequent values of samples were compared with the information in available literature. The effect of the addition of rye flour on the final quality of soft bread was investigated by the baking experiment, which determined a volume extraction and falling number. Statistically conclusive difference of the determined values (volume extraction and falling number) was rated by one-faktor analysis of variency. There was conducted a sensory analysis of the baked croissants, which showed that the percetage addition of rye flour up to 10% had a positive effect on the final quality of the products.
Key words:alveograph, croissant, bakery experiment, rye flour, volume extraction, sensory analysis

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