Thermo-mechanical Properties, Solvent Retention Capacity and Sensory Quality of Composite Teff-wheat Flour

Bc. Tomáš David

Diplomová práce

Abstract:

The main goal of the thesis was to contest popular recommendation of using 30 % mixture of teff flour in baking recipes. The recommended mixture was analysed by using Solvent Retention Capacity AACC International Method 56-11.01 to assess chemical bonding of gluten, damaged starches, pentosans and β-glucans. Mixolab II was used for analysis of thermo–mechanical properties. Same methods were used for different mixtures with either lower or higher teff flour content. The baking test was performed to assess real bread physical properties like dimensions, weight, volume, and density were calculated. Secondary the sensory analysis had been performed. Educated panelists were given questionnaire to analyse sensory properties of baked products. Responses were subjected to statistical analysis using Statistika software. All analytical results were compared with each other and with results of sensory analysis to conclude answer for hypothesis of 30 % mixture being best for usage in pastry recipes.

Keywords

Minor Cereal Crop, Measure, Mixolab II

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 28. 4. 2024

Obhajoba závěrečné práce

• Vedoucí: Ing. Olga Leuner, Ph.D.
• Oponent: Lucie Jurkaninová, Ph.D.

Česká zemědělská univerzita v Praze

Fakulta tropického zemědělství

Magisterský studijní program:
Agri-food Systems and Rural Development