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Basic information about a final thesisAdditional informationAdditional information about the final thesis follows. Click on the language link to display the information in the desired language.
|Language of final thesis:||English|
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|Title of the thesis:||Assessment a material and the final quality of pasta|
|Summary:||The aim of the thesis was to review a quality of pasta made in a school laboratory. Weat flour T 550 and semolin were used for preparing 28 types of pasta. There were different kinds of pasta with eggs, without eggs, with addition of different concentration of spinach and beetroot juice.
Physically-chemical analysis and also testing by cooking were done. A part of evaluation was directed at sensoric analysis, which included testing of colour, smell, shape, adhesiveness, taste and general impression.
The assessment showed that the contents of mineral substances was higher in case of egg-pasta than in case of without-egg-pasta. That implies that the addition of egg makes nutrition properties better.
An acidity increased in proportion to addition of higher concentation of spinach and beetroot. Markedly coloured raw pasta is losing the colour during the cooking process. It was not displayed that the addition of egg can prevent coloured pasta from losing colour.|
|Key words:||pasta technology, assessment quality, pasta|
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|–||Thesis assignment unlimited|