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doc. Ing. Viera Šottníková, Ph.D.
Identification number: 4065
University e-mail: viera.sottnikova [at] mendelu.cz
 
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:Quality of products from the puff pastry influenced by means of processing
Written by (author): Ing. Mgr. Lucie Malá
Department: Department of Food Technology (FA)
Thesis supervisor: doc. Ing. Viera Šottníková, Ph.D.
Opponent:Ing. Marie Márvanová
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:Czech

Czech        English

Title of the thesis:Quality of products from the puff pastry influenced by means of processing
Summary:The aim of this thesis is to examine the impact of technology on economic, technological and sensory value of puff pastry. In addition, sensory and quality of the baker's attempt has been compared for the semi-frozen and chilled dough from the puff pastry normally available on the market. For the appropriat use of flour in the attempt was monitored by the quality of flour and rheological properties of dough. The Experiment was been monitored in the specialized laboratory in accordance with ISO 5530 - 4 standards. Effects of innovation recipe has been verified using experimental baking and evaluated by objective measurements. He observed the impact of procentického representation of fat in the formulation, affect the way dough rolling and their combinations. Sensory analysis and objective measurements showed differences between the various types of treatment. Sensory evaluation was carried out using 18 semi-experienced evaluators. The values were statistically processed through the STADVYD. The order of popularity of the products were all about the same parameters. The following parameters were used for the measurement of baker's attempt: the amount of bread, roast a height loss of the product. The work was described in the manual and automated production, recorded analysis of hazards, control measures, control and monitoring in the production of puff pastry and assessed the quality of puff pastry from several perspectives.
Key words:puff pastry, production technology, baker's attempt,, sensory analysis

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