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Influence of elevated carbon dioxide concentration on the quality of wheat flour
Zítková, Jana ; Vránová, Dana (referee) ; Hrstka, Miroslav (advisor)
This work treats of influence of carbon dioxide increased concentration on wheat yield and quality of wheat grains and flour. It focuses above all on total content nitrogenous substances in flour, content of proteins, gluten and bake charackteristics. Generally, increased carbon dioxide concentrations cause an increase of wheat yield and decrease of total content of nitrogenous substances. Gluten content is lower and that is why the bake properties are worse too.
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Diet for children with the celiac disease
JUROSZOVÁ, Michaela
Entitled the "Diet for Children with the Celiac Disease", this Bachelor paper aims to map the quality and quantity aspects of a two-week menu served to children suffering the condition. Thus monitored was primarily the intake of energy, proteins, fats and saccharides, and assessed was also the intake of gluten. The theoretical section explains the term of "gluten" and, describing the relevant symptoms, diagnostics, possible complications and prevention practices, it characterizes the disease, including its different forms. Subsequent chapters of the section treat the subject of gluten-free diet and enlist gluten-free and very-low-gluten-containing foods as opposed to those impermissible. Moreover, the section depicts the situation with food additives and controversial foodstuffs. The practical section of the paper relied on the method of qualitative research. The population being researched consisted of 7 respondents who were asked to record in a special sheet all foods they ate within 14 days. The results were processed using the Nutriservis Professional program and then compared with the recommended daily intake of energy, proteins, fats and saccharides. Attention was also paid to the composition of respondents' diet and the types of foodstuffs that they preferred. Each respondent had his or her overall daily intake of gluten evaluated according to the Database of Gluten-Free Products. The data thus collected have been supplemented with those obtained from a questionnaire filled out by the parents. The questionnaire inquired about the school lunchroom meals and the availability of gluten-free foodstuffs on the market. The research results were tabled together with the intakes of individual nutrients recommended to each respondent. As follows from the results, most children are fed twice the recommended energy intake - only two had the energy intake slightly lower than recommended. Five respondents were found to have also the intake of saccharides two times above what is recommended. Conversely, the intake of fats was observed reduced, in some cases to as much as 50% of the recommended figures. As regards the value of gluten intake recommended as maximum, most of the children have not reached one half of the figure. Concerning the gluten-free products available in stores, all parents perceived the situation as good, but quoted as an unpleasant fact the prevailing unavailability of gluten-free meals at public catering facilities. Only two respondents took their meals regularly and one occasionally at such facilities.
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Coeliac disease and its impact in the life of a child at younger school-age.
MIKEŠOVÁ, Annemarie
Celiac sprue or celiac disease leads to a lifelong adherence to the diet, i.e. to a total exclusion of gluten from the diet. In celiac disease antibodies are released, that act autoimmune and affect the inherent small intestinal tissue, while the detachment of antibodies is caused by the presence of gluten in food. In pathological process the disorder of the morphology of small intestinal walls occurs, causing the reduction of intestinal villus height, which are physiologically present on every intestinal mucosa. In a critical state the subtotal or total atrophy of intestinal villi rises means their partial or complete disappearance. This damage of mucosa results in chronic inflammatory processes, which cause malabsorption.Celiac sprue is a chronic, autoimmune disease developing either on genetic background or due to the immune response.The basic and only treatment consist in longlife exclusion of gluten from the diet., i.e. the suppression of toxic protein occurring in cereal grain. Celiac sprue belongs to the incurable diseases and preventing the complications, which may occur in relation to a bad regime, is a matter of course. Nowadays the importance is attached to prevention, which is divided into three basic levels: primary, secondary and tertiary. The primary prevention is crucial, it is when the incidence of the disease is sought out. The time, when the gluten gets into the child´s body for the first time, has a great influence on the development of the disease. The main goal of this thesis was to map the issue of celiac disease of early-school-age children with a focus on the specifics of nursing using the literature available. The celiac disease issue was searched out in bibliographic publications and on the Internet. Based on the stated objective, the synthesis method, explanation or data demonstration was chosen for this bachelor thesis. Economic point of view is regarded as a fundamental issue of the disease. It turned out that only a small number of czech health insurance companies provides a catering allowance to celiac patients. It was found out, that in many EU states so called community care provided by community nurse, exists. There is no trend like this in Czech republic despite the fact, that this field can be studied in the master study. The nurse is an unsubstitutable member and fundamental pillar of a multidisciplinary team. She also has significant competencies in patient care and constitutes an irreplaceable place in nursing. The output of this theoretical thesis is to create a comprehensive view of the range of problems related to celiac disease of early-school-age children.
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Quality evaluation of gluten-free food, concretely gluten-free pastries
MARKO, Tomáš
This diploma thesis deals with theme "Quality evaluation of gluten-free food, concretely gluten-free pastries". Theoretical part is concerned about coeliac disease in general, their symptoms, forms and diagnostic. There is described basic principal of coeliac disease and approachable gluten-free food. Then the basics of sensory analyse are described. Practical part is focused on finding suitable gluten-free flour and baking samples of bread based on recipe with care about improving nutritional value. Baked bread samples, made from commixture of gluten-free flour with enrichment of different amount of flaxseed, were evaluated with suitable methods of sensory analysis. This analyse shows which sample is the most preferred and based on those information it is proposed to enlarge offer in gluten-free pastry.
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Gluten-free diet and the possibility of enriching the diet coeliacs
BLAŽKOVÁ, Klára
This thesis deals with the gluten-free diet and its possible enrichment. It is divided into two parts. The first part includes chapters such as history of gluten-free diet, basics of a gluten free diet, the first step in the introduction of a gluten-free diet, gluten-free food labeling legislation and the use of alcohol on a gluten-free diet. The practical part is focused on enriching the diet celiac patients. I focused on the preparation of bakery products for celiac, I have designed and practically tested recipes gluten-free pizza, buckwheat corpus, gluten-free sourdough seedcake and gluten-free cake with homemade pudding and caramel. The finished gluten-free products were submitted after baking consumers who rated their sensory quality. If necessary, an adjustment was made to the recipe and re-perform sensory evaluation. The prepared products were evaluated positively. Selected coeliacs decided suggested products to include in their diet.
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The quality of food wheat in South Bohemia
MACHOVCOVÁ, Dana
The quality of food wheat is annually evaluated with all deliveries of agricultural primary production in the chosen farming enterprise. During the years 2008 - 2012 particular characteristics with files of 42 - 222 samples were determined, except for the year of 2009 when only one supply was technologically incorporated to food wheat. Countrywide observation of the quality of food wheat is executed in Agricultural research institute Kroměříž, Ltd and in Agrotest fyto, Ltd. It is co-financed by Ministry of Agriculture within a functional task which follows the project of Ministry of Agriculture number QG50041 Factors of quality and safety with food grains (2005-2010). Harvest samples, obtained from producers in time span 2008-2012, were represented by files of 500-1035 samples. Characteristics which influence the quality of the grains as well as criteria and methods of the evaluation of food wheat were described. Their applications in Agrotest fyto, Ltd and under operating conditions in ZZN Pelhřimov a.s. were given. Average values of observed parameters were calculated from the results of each testing in the laboratory of the detached post Záhoří and consequently compared with countrywide norm and the norm of South Bohemia. The quality of food wheat grains in years 2008-2012 showed a large-scale variability in particular parameters both at countrywide level and in South Bohemia as well as in chosen farming enterprise. Final quality was considerably influenced by course of weather annually.
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Subjective opinion of people suffering from coeliac on availability of products for people with coeliac on the Czech market
NOVOTNÁ, Tereza
This bachelor thesis deals with subjective opinion of the people suffering from celiac disease on the availability of products for celiacs on Czech market. At the beginning, there were two main objectives. The first main objective was to explore whether the products available on the market in the Czech Republic cover the needs of celiac patients. The second objective was to explore whether the patients are satisfied with these products. The research questions were set as follows: "In which stores patients prefer to do their shopping?", "Are patients satisfied with the price of products compared to their quality?" and "How patients evaluate the sensory aspects of food?" The theoretical part of my thesis describes celiac disease with all its difficulties. It briefly describes the process of its recognition and its current occurrence in the Czech Republic and some foreign countries. It also describes the clinical picture and the types of forms of celiac disease at a patient, complex diagnostic procedures when there is a suspicion of this fatal disease, malnutrition risk, associated diseases and possible complications. Last but not least, it is concerned with the gluten-free diet, which is the only current treatment for celiac disease. Along with that, the thesis is dedicated to raw materials and food for celiacs: accessibility, large financial cost coverage of gluten-free diet, product labelling and legislation. In order to develop the research part, the method of qualitative research was chosen, specifically, a semi-structured interview. The interview contained thirteen questions, so as to achieve the objective of the thesis and so that the research questions given in advance were answered. The research sample included five celiac patients, both men and women in the age range of 18 to 49 years. Data were being collected from January 2013 to April 2013. The results of this work show that patients prefer to combine shopping in the so-called "healthy food stores" where the shop assistants have more knowledge on the issue and are able to help them to choose the most suitable products, and shopping in large stores and the "gluten-free" departments there. Respondents also claim that in supermarkets, the shop assistants are not able to help and often do not even know what the celiac disease is. All respondents also shop in their area of living, which proves the increasing availability of gluten-free products, which is sufficient to cover the common needs of celiac patients. The market situation in the Czech Republic in the last ten years has changed dramatically to the better and there is no specific food that respondents would completely miss in the stores. When shopping, the respondents look for specific, pre-tested products. On the contrary, patients are less inclined to on-line shopping. Another significant criterion for selecting gluten-free food is also its price. The financial demands of a gluten-free diet are a big problem, because gluten-free raw materials and food are from 4 to 10 times more expensive than the same commodity containing gluten. Patients are therefore often forced to break the rules of their diet, because they simply do not have the finances for the gluten-free products. Sensory aspect of gluten-free products is also not evaluated very positively by the patients. The problem is seen mainly in bakery products such as bread, rolls and buns. The structure of these products is not suitable, as it often crumbles and breaks, or, on the other hand, is sticky. They would also like to extend the range of pastries to avoid stereotypes in their diet. Another sensory aspect of bakery products-taste was not evaluated positively as well. However, they do not see the difference in warm food and mostly in home-made sweet pastries such as cakes or pies.
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The comparison of winter and spring wheat quality
UHLÍKOVÁ, Jindřiška
The theme of this Bachelor's thesis is to compare the grain quality of winter and spring wheat varieties. There were a total of 16 selected varieties, 12 of winter- and 4 of spring. The experiment was conducted on the grounds of the South Bohemian University in Ceske Budejovice. The botanic characterization of wheat, the chemist of wheat grain and the quality parameters used for examination are mentioned in the introductury part . The first part of the experiment was focused on the control during the growth, the second part documents the analysis of examined samples (mass per hectolitre, N-substances, gluten, Zeleny test, falling number).
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