The aim of the thesis was to evaluate how the type and proportion of added sprouted, pasteurized grains affect the technological, sensory and nutritional properties of bread. We prepared samples of bread with addition of 30 % or 60 % pasteurized grains of spelt, buckwheat, oats or a mixture of all three varieties. Bread without added grains was the control sample. We measured the content of water, the specific volume, the color of the crust, evaluated sensory characteristics of the bread, the texture of the core, as well as the content of phenolic compounds and antioxidant activity in the core and crust. The addition of grains increased the water content. The highest water content had the samples with the addition of buckwheat grains. The specific volume of bread samples decreases in direct proportion to the amount of added grains. The amount of added sprouted grains also influenced the intensity of the color of the crust, which was most intense in the sample with 60 % addition of sprouted buckwheat, while the color of the crust was most similar to the control in bread with 30 % addition of sprouted oats. The best overall sensory score was given to bread samples with 30 % oat or buckwheat addition, and the worst to bread with 60 % addition of sprouted spelt. Hardness and gumminess increased over time, while cohesiveness and resilience decreased. The change in hardness during bread aging was most intense in control bread, the least in bread with 60 % addition of grain mixture. The content of phenolic compounds and the antioxidant potential in crumb and crust of the samples increased in proportion to the proportion of added sprouted grains. The best nutritional properties were determined for bread with 60 % addition of sprouted buckwheat. With addition of sprouted grains, we can prepare functional bakery products that are also technologically and sensory acceptable.
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