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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Patriotic broadside ballads in the 19th century
 Jordáková, Lenka ; Ondo Grečenková, Martina (advisor) ; Šalanda, Bohuslav (referee)
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Differences in rheological properties of different wheat species
 JORDÁKOVÁ, Lenka
In this bachelor thesis (Differences in rheological characters of different kinds of wheat) I compared four kinds of the most grown wheat all over the world which is food wheat. I compared as well as common wheat (Triticum aestivum L.) and hulled wheats which are primarily planted in ecological farming. Hulled wheats are einkorn (Triticum monococcum L.), emmer (Triticum dicoccum (Schrank) Schuebl) and spelt (Triticum spelta L.). In the end I compared 8 kinds of wheat. I was helped by the divice Mixolab II to record reological characters and bakery quality parameters of these wheat kinds. Researching was done twice with the same variety of samples, but it was planted in different years (2014 and 2015). During the measurement some differences of rated parameters appeared. System Profiler recorded results into graph and was able to compare important context and differences. According to these data a few quatations of known authors were confirmed. The best kind of wheat for bakery is common wheat, Spelt wheat haven´t got as good bakery quality as the first one, but it could be used in certain proportion in the mix of common wheat for bakery. At the same time there could be higher nutrition of products like biscuits, wafers and crackers. It would be good to decrease the intensity of planting when using einkorn or emmer wheat to get better quality in that way.
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2 JORDÁKOVÁ, Lenka
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