Browse IS/STAG - Portál UTB

Skip to page content
Website UTB
Portal title page UTB
Anonymous user Login Česky
Browse IS/STAG
Login Česky
  • Welcome
  • Browse IS/STAG
  • Applicant
  • Graduate
  • Web services
  • ECTS
  • User Info
Welcome
Browse IS/STAG
Information for applicantsElectronic applicationECTS arrivals
Getting startedAlumni ClubAbsolvent - website
Web services
ECTS
User Info

1st level navigation

  • Welcome
  • Browse IS/STAG
  • Applicant
  • Graduate
  • Web services
  • ECTS
  • User Info
User disconnected from the portal due to long time of inactivity.
Please, click this link to log back in.
(Sessions are disconnected after 240 minutes of inactivity. Note that mobile devices may get disconnected even sooner).

Prohlížení IS/STAG (S025)

Help

Main menu for Browse IS/STAG

  • Programmes and specializations.
  • Courses
  • Departments
  • Lecturers
  • Students
  • Examination dates
  • Timetable events
  • Theses, selected item
  • Pre-regist. study groups
  • Rooms
  • Rooms – all year
  • Free rooms – Semester
  • Free rooms – Year
  • Capstone project
  • Times overlap
  •  
  • Title page
  • Calendar
  • Help

Search for a Thesis

Print/export:  Bookmark this link in your browser so that you may quickly load this IS/STAG page in the future.
Only logged-in user will see student personal numbers.

Dates found, count: 1

Search result paging

Found 1 records Print Export to xls List URL
  Surname Name Title Thesis status   Supervisors Reviewers Type of thesis Date of def. Title
Student Type of thesis - - - - - - - - - -
Item shown in detail Tomaničková Includes the selected person into the timetable overlap calculation. Tereza The effect of added sweeteners on the bread quality The effect of added sweeteners on the bread quality Thesis finished and defended successfully (DUO).   Burešová Iva Hřivna Luděk Master's thesis 1685916000000 05.06.2023 The effect of added sweeteners on the bread quality Thesis finished and defended successfully (DUO).
Tereza Tomaničková Master's thesis 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX

Thesis info Srovnání vlivu různých druhů sladidel na kvalitu pečiva

  • Basic data
The document you are accessing is protected by copyright law. Unauthorised use may lead to criminal sanctions.
Name Tomaničková Tereza Includes the selected person into the timetable overlap calculation.
Acad. Yr. 2022/2023
Assigning department TUTP
Date of defence Jun 5, 2023
Type of thesis Master's thesis
Thesis status Thesis finished and defended successfully (DUO). Thesis finished and defended successfully (DUO).
Completeness of mandatory entries - All mandatory fields for this Thesis are filled in.
Main topic Srovnání vlivu různých druhů sladidel na kvalitu pečiva
Main topic in English The effect of added sweeteners on the bread quality
Title according to student Srovnání vlivu různých druhů sladidel na kvalitu pečiva
English title as given by the student The effect of added sweeteners on the bread quality
Parallel name -
Subtitle -
Thesis supervisor Burešová Iva, prof. RNDr. Ph.D.
External examiner Hřivna Luděk, prof. Dr. Ing.
Annotation Diplomová práce se zabývá porovnáváním vlivu různých druhů sladidel na kvalitu pečiva. V teroretické části byl definován cukr (sacharóza), pečivo, sladidla a jejich výhody a nevýhody při nahrazování cukru v pečivu. V praktické části bylo vyrobeno 6 druhů muffinů - s acesulfámem draselným, se sorbitolem, se xylitolem, s isomaltem, s erytritolem a se sacharózou. Muffiny se odlišovaly pouze sladidlem, zbytek receptury byl stejný. Rozdíly byly viditelné okamžitě - už vzhledově byly muffiny odlišné. Následně byly analyzované texturní vlastnosti. Nejvhodnější alternativou náhrady cukru, vycházející z vlastností pečiva, byl sorbitol a xylitol. Naopak nejméně vhodnou možností bylo sladidlo isomalt.
Annotation in English The diploma thesis deals with the comparison of the influence of different types of sweeteners on the quality of baked goods. In the theoretical part, sugar (sucrose), baked goods, sweeteners and their advantages and disadvantages in replacing sugar in baked goods were defined. In the practical part, 6 types of muffins were made - with acesulfame potassium, with sorbitol, with xylitol, with isomalt, with erythritol and with sucrose. The muffins differed only in the sweetener, the rest of the recipe was exactly the same. The differences were visible immediately - the appearance of the muffins was already different. Subsequently, textural properties were analyzed. Based on the characteristics of the pastry, sorbitol and xylitol were the most suitable alternatives. On the contrary, the least suitable alternative was the sweetener isomalt.
Keywords jemné pečivo, muffiny, sladidla, cukr, texturní vlastnosti
Keywords in English soft pastry, muffins, sweeteners, sugar, textural properties
Length of the covering note 71 s.
Language CZ
Annotation
Diplomová práce se zabývá porovnáváním vlivu různých druhů sladidel na kvalitu pečiva. V teroretické části byl definován cukr (sacharóza), pečivo, sladidla a jejich výhody a nevýhody při nahrazování cukru v pečivu. V praktické části bylo vyrobeno 6 druhů muffinů - s acesulfámem draselným, se sorbitolem, se xylitolem, s isomaltem, s erytritolem a se sacharózou. Muffiny se odlišovaly pouze sladidlem, zbytek receptury byl stejný. Rozdíly byly viditelné okamžitě - už vzhledově byly muffiny odlišné. Následně byly analyzované texturní vlastnosti. Nejvhodnější alternativou náhrady cukru, vycházející z vlastností pečiva, byl sorbitol a xylitol. Naopak nejméně vhodnou možností bylo sladidlo isomalt.
Annotation in English
The diploma thesis deals with the comparison of the influence of different types of sweeteners on the quality of baked goods. In the theoretical part, sugar (sucrose), baked goods, sweeteners and their advantages and disadvantages in replacing sugar in baked goods were defined. In the practical part, 6 types of muffins were made - with acesulfame potassium, with sorbitol, with xylitol, with isomalt, with erythritol and with sucrose. The muffins differed only in the sweetener, the rest of the recipe was exactly the same. The differences were visible immediately - the appearance of the muffins was already different. Subsequently, textural properties were analyzed. Based on the characteristics of the pastry, sorbitol and xylitol were the most suitable alternatives. On the contrary, the least suitable alternative was the sweetener isomalt.
Keywords
jemné pečivo, muffiny, sladidla, cukr, texturní vlastnosti
Keywords in English
soft pastry, muffins, sweeteners, sugar, textural properties
Research Plan

I. Teoretická část


Význam cukru při výrobě pečiva.

Sladidla a jejich vlastnosti.

Výhody a nevýhody náhrady cukru sladidly při výrobě pečiva.


II. Praktická část


Popis použitého materiálu a metod.

Popis získaných výsledků a jejich diskuse s literaturou.

Formulování závěrů plynoucích z práce.

Research Plan

I. Teoretická část


Význam cukru při výrobě pečiva.

Sladidla a jejich vlastnosti.

Výhody a nevýhody náhrady cukru sladidly při výrobě pečiva.


II. Praktická část


Popis použitého materiálu a metod.

Popis získaných výsledků a jejich diskuse s literaturou.

Formulování závěrů plynoucích z práce.

Recommended resources \par[1] {Mamaeva, L., Yerbulekova, M., Askarbekov, E., Ashimova, P., & Muratbekova, K. (2020). Intensification of fermentation process using natural sweeteners. Journal of Hygienic Engineering and Design, 30, 137-141} \par[2] {Mariotti, M., & Alamprese, C. (2012). About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of the doughs. LWT-Food Science and Technology, 48(1), 9-15} \par[3] {Quitral, V., Valdés, J., Uma na, V., Gallardo, N., Alcaino, M. J., Araya, C., & Flores, M. (2019). The role of non-caloric sweeteners in sensory characteristics of pastry products. Foods, 8(8), 329} \par[4] {Stefan, E. M., Voicu, G., Constantin, G. A., Munteanu, G. M., & Ipate, G. (2019). Effect of sugar substitues on wheat dough rheology. Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry, 20(2), 313-320}
Recommended resources
\par[1] {Mamaeva, L., Yerbulekova, M., Askarbekov, E., Ashimova, P., & Muratbekova, K. (2020). Intensification of fermentation process using natural sweeteners. Journal of Hygienic Engineering and Design, 30, 137-141} \par[2] {Mariotti, M., & Alamprese, C. (2012). About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of the doughs. LWT-Food Science and Technology, 48(1), 9-15} \par[3] {Quitral, V., Valdés, J., Uma na, V., Gallardo, N., Alcaino, M. J., Araya, C., & Flores, M. (2019). The role of non-caloric sweeteners in sensory characteristics of pastry products. Foods, 8(8), 329} \par[4] {Stefan, E. M., Voicu, G., Constantin, G. A., Munteanu, G. M., & Ipate, G. (2019). Effect of sugar substitues on wheat dough rheology. Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry, 20(2), 313-320}
Týká se praxe No
Enclosed appendices -
Appendices bound in thesis illustrations, tables
Taken from the library No
Full text of the thesis
Appendices
Reviewer's report
Supervisor's report
Defence procedure record file