The aim of the thesis was to show, how differently prepared sprouted spelt seeds affect the technological and sensory characteristics of bread. We prepared breads with and without addition of sourdough, breads without sprouted seeds (control breads), with pasteurised spelt seeds (20 % and 30 %), frozen sprouted spelt seeds (20 %) and with dried sprouted spelt seeds (20 %). We measured the colour of bread crust, firmness, specific loaf volume, water content in crumb and crust, pH value of crumb, crumb total phenolic compounds content and antioxidant activity of breads. All of the samples were also sensory evaluated. We showed that addition of sourdough influenced on higher water content in bread crumbs. Sourdough affected pH values only in breads without addition of seeds and in breads with added dried sprouted spelt seeds. Sourdough also had no influence on specific loaf volumes, but frozen sprouted spelt seeds showed a negative impact. All samples contained higher values of total phenolic content and antioxidant activity. We showed that addition of pasteurised sprouted seeds had impact on better sensory acceptability, but addition of sourdough didn't. We also concluded, that bigger addition of pasteurised spelt seeds was not expedient, since we barely noticed any influence of it on analysed parameters.
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