|
|
Evaluation of selected bakery products based on different processing technology and recipe
HRDLIČKOVÁ, Vanda
Together with the emerging trends of healthy lifestyle, organic products and organic farming, the domestic production of various food products and the fermentation process are becoming increasingly more important for the population. Fermentation technologies cover a wide range of products in the food industry or in other fields. The first references mentioning fermentation of flour and water (i.e. sourdough) date back to 1500 BC in ancient Egypt, and despite new doughraising technologies such as baker's yeasts, baking powder and baking soda, it is sourdough starter that is becoming popular not only for bakers but also for the whole population. The aim of this thesis was to evaluate the effect of the sourdough starter used on the quality of bakery products. The first part is devoted to a theoretical overview concerning fermentations, cereals, bakery products and their production technologies. The second part of the thesis was practical, where samples of the produced bakery products were evaluated by two methods based on the baking experiment, i.e. sensory analysis and physicochemical analysis. The thesis was also complemented by a questionnaire survey. Significant differences were found in the physicochemical parameters of yeast-leavened and sourdough leavened loaves of bread (acidity, bulk density, ageing symptoms). A positive effect of leavening was also demonstrated in the sensory analysis, in which the sourdough loaves of bread were rated better by the evaluators than the leavened bread samples.
|
|
|
Alcohol intake of athletic university students
HRDLIČKOVÁ, Vanda
The topic of my bachelor's thesis is "alcohol intake of athletic university students." The rate at which alcohol is broken down depends on a number of physiological differences, such as gender or the proportion of muscle and fat tissue. Despite its certain protective effects, consumption cannot be recommended - especially in combination with sport. In the practical part, a quantitative method of data collection was used. The research group consisted of 128 university students aged 18-30. The aim was to compare the different alcohol consumption of athletic and non-athletic students. The results of both groups were very similar. The most frequently chosen option was "I consume alcohol only occasionally (about twice a month)", as it was chosen by 40% of sports and 33.3% of non-sports respondents. This was followed by consumption 3-5 times a month, which was chosen by 36% of athletes and 41% of non-athletes. There was a higher frequency of consumption (several times a week) in the case of 18% of athletes and 16.7% of non-athletes. The last 6% of sports and 9% of non-sports respondents consume alcohol every day. Another aim was to examine the degradation of alcohol from the system. I tested 20 students (10 athletes, 10 non-athletes) by using an alcohol tester. Athletic men eliminated a dose of 40 ml of 34% distillate within 30 minutes. Non-athletes in double time, i. e. 60 minutes. All women eliminated the same dose of alcohol within a similar period of time (60-105 minutes), regardless of the level of their physical activity. All participants also provided a weekly dietary record, including alcohol consummation. After entering dietary records into the Nutriservis program, I came to an average energy intake and the representation of individual nutrients, which can also affect the degradation itself.
|
guest ::
RSS feed.