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Influence of fortifying agents on wheat flour
Fučík, Jiří ; Diviš, Pavel (referee) ; Lolková, Andrea (advisor)
This master´s theses deals with the study an influence of fortifying agents to wheat flour used in milling and baking industry. Subject of this theses is comparision of the fortifying agents influence to wheat flour, too. Fortifying agents were added at a various concentrations to wheat flour and there were study of the influence combination of fortifying agents. Theoretical part describes wheat in general, grain morphology, chemical composition of grain and flour and wheat varieties cultivated in the south Moravian region. An intergral part of theoretical part is a milling technology and fortifyig agents description. In the last part of theoretical part is a flour analysis description (determination of the basic quality parameters and rheological properties). Experimental part descibes the analysis of wheat flour containing fortifying agents. Used fortyfing agents were TR 22, ascorbic acid and DIASTA. Basic quality parameters were performer on the samples of wheat flour (moisture content, minerals content, wet gluten content, Gluten index, NIR spectroscopy) and rheological properties determination (alveography, farinography, extensography). There were performed the baking test for verify baking properties of wheat flour samples. Compared results of the baking test were dough formation, dough rise, shape after baking, mass and volume of bakery product. The fortifying agents effect evaluation was based on the results of rheological properties determination. Results were statistical analysed and were chosen fortifying agents with better effect on wheat flour. Results and conclusions were commented and were suggested subjects of following theses to this master´s theses.
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Study of the quality of oilseeds in bread products
Fučík, Jiří ; Pořízka, Jaromír (referee) ; Vespalcová, Milena (advisor)
This bachelors thesis focuses on analysis of crude oils pressed from oil seeds commonly used in bread products. Analysis of oils is made on different heat treated samples of seeds and commercial available oils. In the theoretical part is described the bread-making technological steps and processes, characterized oil seeds used in bread-making and oils from these seeds. In addition there is a description of experimental techniques and used types of quantitative analysis: saponification number, acidic number, ester number, iodine number and peroxide number. In the experimental part was analysed in total three samples of commercial available oils (flaxseed, sesame, sunflower) and three samples of oils pressed from fresh oil seeds (flaxseed, sesame, sunflower). Seeds were also baked in the bread, pressed and analysed. Results of each sample preparation phase was compared and possible change justified.
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Study of the quality of oilseeds in bread products
Fučík, Jiří ; Pořízka, Jaromír (referee) ; Vespalcová, Milena (advisor)
This bachelors thesis focuses on analysis of crude oils pressed from oil seeds commonly used in bread products. Analysis of oils is made on different heat treated samples of seeds and commercial available oils. In the theoretical part is described the bread-making technological steps and processes, characterized oil seeds used in bread-making and oils from these seeds. In addition there is a description of experimental techniques and used types of quantitative analysis: saponification number, acidic number, ester number, iodine number and peroxide number. In the experimental part was analysed in total three samples of commercial available oils (flaxseed, sesame, sunflower) and three samples of oils pressed from fresh oil seeds (flaxseed, sesame, sunflower). Seeds were also baked in the bread, pressed and analysed. Results of each sample preparation phase was compared and possible change justified.
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