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Evaluation of genotypic response of winter wheat production interventions
Bláha, Tomáš ; Faměra, Oldřich (advisor) ; Pavel, Pavel (referee)
Sources used in this thesis concerns the cultivation, the development and the growth of wheat and its recommendation for agro-ecological conditions such as requirements for the crop, influence of the agricultural technologies to underground parts, fertilization of wheat, the optimum sowing date and sowing depth. In the next part of literature search there is an information about response of winter wheat for chemical protection including treatment morforegulator of growth. The end of literature search deals with the composition of wheat grain and its potential influence to quality.
The methodological part is devoted to independent description of characteristics of the varieties which are included in experiment. Data for evaluation are based on literature published by ÚKZÚZ. This part summarizes the equipment used for conducting an experiment. Equipment consists machinery and laboratory equipment.
The experiment was located at two places - in Úhřetice near to Chrudim and in Krukanice near to Plzeň. Both places are valuated in the essay - description of altitude, soil type etc.
Evaluated results of experiments are at the end. The conclusion of my thesis is that more comfortable climate for growing wheat is in Úhřetice - the average yield is for almost 20 % higher than in Krukanice. Other conclusion is about late sowing date which reduces yield and about increasing number of antifungal treatment increases the yield. Each of the varieties are valuated in the next part and the best treatment options for them are recommended. One fungicide treatment is proposed resistance to disease (Bohemia, Seladon), dual fungicide treatment is recommended for the rest of varieties. Field evaluation of disease shows that intensity of the treatment must respond to the current situation (according to the year).
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Determination of vitamin E in wheat different grain discoloration types
Veverková, Markéta ; Hejtmánková, Alena (advisor) ; Faměra, Oldřich (referee)
The diploma thesis deals with the determination of vitamin E in grains of wheat kernels with unusual coloring. In the theoretical part is mentioned botanical characterization of wheat, barley and tritordeum, vitamin E and its chemical and biological aspects and basics of chromatography with a focus on the high performance liquid chromatography (HPLC).
The analysis to quanify vitamin E was performed in the experimental part of the thesis. The analysis was conducted with samples of winter and spring wheat, spring barley and spring tritordeum from harvests of 2014 and 2015. These were varieties with unusual coloring of the grain. The evaluation was conducted by variety (winter wheat, spring wheat, spring barely, spring tritordeum) and by the color of the kernels (blue aleuron, purple pericarp, yellow pericarp). Subsection part of the thesis is dedicated to a quantification of vitamin E during long-term storage.
Based on the determination of total vitamin E amount in all analyzed varieties of cereal grains with a different color is not statistically significant difference in the values of the total amount of vitamin E. The difference between the content of vitamin E in the samples of the same varieties of different cereals harvest from a year 2014 and a year 2015 were not statistically significant. All varieties of wheat were quantified four vitamers: alpha-tocopherol, beta-tocopherol, alpha-tocotrienol and beta-tocotrienol. The amount of other vitamers was below the limit of detection. The total content of vitamin E and contents of individual vitamers coincide with the data given in the literature for wheat varieties with standard color of grain. Spring barley contained a slightly higher average levels of total vitamin E amount in comparison with varieties of spring and winter wheat. The total average amount of vitamin E in varieties of spring tritordeum was also slightly higher than in varieties of winter and spring wheat. From the long term storage point of view, it is clear that the total amount of vitamin E in both varieties is relatively stable and shows no clear trend in function of storage time.
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Influence of grain for milling on the quality of mill products
Raudenská, Radka ; Faměra, Oldřich (advisor) ; Pavel, Pavel (referee)
The thesis is concerned with evaluation influence attributes of mixture for milling quality of flour milling products. This thesis is divided on theoretical part, those is concerned on chemical composition of wheat. There are introduced influences for wheat quality and attributes of wheat flour. There are also described some methods of quality determination. Practical part describe methods of evaluation of qualitative parameters of wheat, from the wheat seed income to composition of mixture milling up to consequent values of wheat flour.
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The importance of food in disease celiac sprue
Matlášková, Jana ; Faměra, Oldřich (advisor) ; Capouchová, Ivana (referee)
The celiac sprue is an autoimmune disease that affects 1% of the population. The disease is dependent on several factors. One of this factors is a genetic predisposition, which is related to the genome HLA-DQ2 and DQ8. It also depends on the environment - the period of breastfeeding, the period of inclusion the gluten into the diet, and also taking antibiotics. These factors include gluten itself, which works as a trigger of the celiac sprue disease. The gluten is composed of two protein components of prolamin and glutelin. It is contained in wheat, barley, rye, oat and in their hybrids. It appears at creation of paste. If a patient with the celiac sprue disease eats gluten, his autoimmune system doesn´t respond correctly and it starts attacking its own cells, because it´s unable to recognize the difference between its own and foreign cells.
The symptoms of the celiac sprue disease include intestinal problems (diarrhea, abdominal pain), osteoporosis, anemia etc. It is also related to some of the autoimmune diseases such as diabetes mellitus I or dermatitis herpetiformis. Some patients are difficult to diagnose because they don´t have any of these symptoms. Celiac disease leads to the villi in the small intestine damage. The villi may completely disappear when the disease is not long-term treated.
A gluten-free diet is the only way how to treat this disease. It means that a person with the celiac sprue diagnosis has to eliminate from the diet all foodstuffs that contain risk proteins. First of all it is wheat, rye, barely and oats. Gluten may be hidden in some foods and therefore each package must contain allergens used in the product. The product can be labeled as gluten-free only if the amount of gluten is to 20 mg/kg of food. These products are symbolized by a crossed-out grain. People with celiac disease most use the products made by rice, maize, millet and pseudocereals, because they´re gluten-free. This diet is lifelong and needed, because each offense may affect the health of the patient.
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Sources of food allergens and their health significance
Novotná, Tereza ; Faměra, Oldřich (advisor) ; Dana, Dana (referee)
In the whole world, 2-8% of the adult population suffers from a food allergy. The number of children is even much higher in this respect, but their allergies very often disappear with age. Differences in the prevalence of allergies lie in age, geographical conditions and lifestyle.
By food allergy, we understand a reaction catalysed by the immunity system. Pathological symptoms will appear in an individual after they have been exposed to allergy inducing food which starts an immunity reaction. Allergy is a pathological state based on a hypersensitive reaction caused by an allergen of a foreign character.
Food allergens are able to cause atopic or non-atopic reactions among which belong the allergic rhinitis, allergic asthma, atopic dermatitis, allergic gastroenteropathy, anaphylactic shock or angioedema. The symptoms may range from light to very sever and in cases of severe reactions, it is necessary for the individual to avoid the allergy inducing food completely.
Among allergy inducing food may belong all food which contains protein. Reactions manifest themselves to a different degree and by a different symptom in every individual.
The diagnostic methods are demanding and not always accurate. Therefore, it is necessary for the patient to keep careful records of the food they consume. Almost all food allergens are proteins, but it is the protein parts contained in food, that induce allergy. However, there are some groups of food which cause allergic reaction more frequently than others. Among these belong the cow milk proteins, fresh fruit, eggs, fish, crustaceans and peanuts.
It is also necessary to take cross allergies between both related and unrelated food into account, since they cause considerable health issues, for example, the oral allergy syndrome.
Prevention of a food allergy is possible only by complete omission of allergy inducing food from the diet of the individual.
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Evaluation of food and diet in disease phenylketonuria
Čermáková, Venuše ; Faměra, Oldřich (advisor) ; Renata, Renata (referee)
This diploma thesis pursues the hypothesis, that strict abiding or failures in low protein diet are deciding about the health of patients with phenylketonuria. The goal of the thesis was to evaluate the composition of the diet for selected set of patients from the dietological and nutritious point of view in dependence on individual health condition, to compare the values with the diet of healthy people and to evaluate the availability of special healthcare and nutrition for phenylketonuria patients.
The summary of literature gives informations about phenylketonuria, causes of its origin, metabolism of phenylalanin, diagnostics, possibilities of treatment, risks
of repercussion of not treating, impact of nutrition composition of patients' health and dietological recommendations.
For assessment of the bilance of nutrients and energy in the diet of phenylketonuria patients a group of 10 people was selected with different age, sex and dietary level, 5 people with phenylketonuria a 5 healthy persons. For each person a detailed weekly diet was setup and nutritious intake was evaluated, observed was daily intake of Phe, protein, fat, carbohydrate and energy. For persons with phenylketonuria the nutritious was evaluated
in two steps, with and without usage of medical agent. The values of the patients were compared with healthy persons.
From the results a necessity of using medical amino acid agents was derived, in other case there is a risk of serious deficit of protein intake, for some also of fat and energy.
A complicated situation arises for women with phenylketonuria, who plan pregnancy.
The research implies necessity of strict adherence to low protein diet before conception and frequent monitoring of Phe blood values during pregnancy.
The diet must be compiled cautiosly with considering the individual state of patiens,
a thorough education from childhood to adulthood is recommended. The situation would be simplified with a better approach of the state in the area of compensation the costs for foods, but also additional support for phenylketonuria patiens, to improve especially the availability of special foods for low protein diet and treatment possibility.
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Influence frozen dough on the quality and on the durability of bakery products
Hliněnská, Veronika ; Faměra, Oldřich (advisor) ; Jaroslava, Jaroslava (referee)
Bakery products are one of the most important parts ot the people diet. For the simplification of the bakery production and the most effective sale was started manufacturing process involving freezing.
The aim of this bachelor s work was writting a literature review about freezing technology in bakery production. There was described a technology of controlled proofing that can interrupt a production for several hours. Another way of baking is freezing of fully baked dough pieces. In this work there was described storaging, thawing and proofing. There are two etaps of baking. The first one is pre-baking and the second is fully-baking. Very important part of freezing is refrigeration equipment.
In the second part there was described influence of freezing dough on the quality and on the durability of bakery products. In several thesis there was find out that semi-frozen pastry are growing-old more quickly than fresh pastry. This is caused by negative impact on yeast and dough structure. Quality is assessed rheologically and sensory by experts.
Assortment of frozen bakery products in stores is different. There are more fresh bakery products from nearby bakeries in small stores. There are local bakeries for baking a fresh pastry in large supermarkets. There are also a lot of semi-frozen pastry in large supermarkets. There are more semi-frozen pastry than the fresh pastry in some of these supermarkets.
For more comfortable orientation in pastries selection there are legislative laws which correct labeling of fresh and frozen bakery products.
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Possibilities of using the method of determining the retention capacity of flour
Johnová, Veronika ; Faměra, Oldřich (advisor) ; Ilona, Ilona (referee)
The bachelor´s thesis is focused on the issue of the flour retention capacity determination - the SRC test. The principle of this method is to obtain (using four defined solutions) the flour gel which always characterizes the corresponding component of flour: 5% lactic acid solution characterizes the quality of gluten complex, 5% sodium carbonate solution characterizes the range of damage to the starch granule, 50% solution of sucrose characterizes the content of pentosane, distilled water characterizes the connection of all components, e.g. the overall quality of flour.
Due to the simplicity of this method and to the relatively cheap acquisition and operation, this method is used in many branches of food industry, especially in bakery and pastry production: the production of biscuits, candy, pies, baguettes or rolls. It can also be used for the production of dough from which bread, bread rolls, buns, Christmas cakes and other products are made. The method is also applied in the breeding and evaluation of wheat varieties and in the milling production, too. Moreover, it is used for the estimation of flour, dough and other products quality.
The practical part of this thesis deals with the evaluation of varieties from varietal groups of baking quality. Evaluated varieties come from the experimental stations of Central Institute for Supervising and Testing in Agriculture (ÚKZÚZ) from Lednice and Staňkov.
From the baking category E wheaten varieties Evina and Fabius were used; from category A varieties Bohemia, Etana, Fakir, Patras, Sultan, Zeppelin; from category B varieties Baletka, Tobak and from category C varieties KWS Ozon and Vanessa. The grain of wheat was milled into flour by a FQC - 109 laboratory mill and the determination of the SRC test was performed by the AACC 56 - 11 methodology. In the results varietal differences between breeding localities were evaluated. In summary, the Fakir variety had the best results. There are noticeable locality differences - Lednice (171 m a. s.) WSRC = 73,2 %, SCSRC = 99,5 %, SuSRC = 122,1 %, LASRC = 179,6 %, GPI = 0,81; Staňkov (370 m a. s.) WSRC = 78,1 %, SCSRC = 109,4 %, SuSRC = 112,1 %, LASRC = 150,9 %, GPI = 0,68.
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Selection and evaluation of winter wheat varieties for organic and conventional farming
Nedvěd, Miloš ; Capouchová, Ivana (advisor) ; Faměra, Oldřich (referee)
In the Czech Republic, wheat is the most significant field crop of both conventional and ecological cultivation. In the common conventional system, the vast variety of different crops allow cultivators to choose from all kinds of crops that are most suitable for specific floricultural conditions of their farms, and also for specific kinds of wheat use. Because of the inaccessibility of crops cultivated for conditions of ecological cultivation, ecological farmers are forced to grow crops, which are cultivated and tested to grow in conditions of conventional farming. The number of crop species is wide-ranging so there are a lot of crops the ecological farmers are not even aware of. To clarify, ecological farmers do not have the knowledge to plant such crops in the conditions of ecological farming. Nonetheless, there are some results of long-term crop experiments available that could help ecological farmers. The experiments are done by the Research Station of Department of Crop Production FAFNR CZU in Prague-Uhrinevsi. The primary research aim is to assess both production and qualitative specifications of ecological crops, and moreover, to compare the evaluation of ecological system to the conventional one. The research results allow us to define crops, which comply with both conventional and ecological type of farming.
My Bachelor thesis is a part of this research. In most cases, the same crops have reached the highest profits and quality in both the conventional and the ecological system. Based on our results, if an ecological or conventional farmer wants to primarily focus on production, then the following crops are recommended: Tobak (B), Gordian (B), and Vanessa (C). In the case of preference of food processing quality, it is recommended to use the crop Evina (E), which has reached both an exceptional quality and high profits in the ecological and the conventional system as well. Moreover, the crop Gordian (B) has achieved good quality parameters in both systems and the Gordian belonged to the profitable ones at the same time. Besides those, for example crops Annie (E) and Cimrmanova rana (E) have also reached high quality but lower profits in both systems.
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