The Quest for the Holy Grail - which composite flour is the best?

Anna Pavelková

Bakalářská práce

Abstract:

Composite flour is a very wide topic, and the interest about this topic has increased in recent years. Composite flours are created because of availability of raw materials and also because of dietary reasons. The bachelor´s thesis is an overview related to this issue, focusing on bakery products, especially bread.The composition of flour was generally described at the beginning of this thesis and the other part of this literature review provides an overview of most of the ingredients which are added to baked goods, their properties, composition and their impact on the bakery products. Subsequently, the following plants, which are used to produce flours, were selected, they were: wheat, rye, barley, oats, maize, rice, buckwheat and quinoa. The overview of flours made from these plants, their main advantages and disadvantages were summarized in the table in Annex. This literature review shows that when the flours and other ingredients are combining properly, the final products have a really good nutritional value and taste. Not only flours but also other ingredients influence nutritive value, taste and structural properties of the dough and of the final products.The last section was focused on specific groups of people and appropriate composition of bread. It also describes the problems of gluten-free bread. According to this literature review, great potential in composite flours have pseudocereals, such as amaranth, quinoa and buckwheat.

Keywords

bread, baking quality, composite flour, gluten, protein, starch

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 15. 4. 2016

Obhajoba závěrečné práce

• Vedoucí: Ing. Olga Leuner, Ph.D.

Česká zemědělská univerzita v Praze

Fakulta tropického zemědělství

Bakalářský studijní program / obor:
Zemědělská specializace / Zemědělství tropů a subtropů