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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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Determination of qualitative parameters of selected varieties of wheat
Malíková, Jana ; Kolouchová, Ladislava (referee) ; Lolková, Andrea (advisor)
This bachelor's thesis deals with the evaluation of the quality of 11 varieties of winter wheat from the 2021 harvest. The theoretical part concerned with the botanical characteristics and morphology of wheat, its most common diseases and the characteristics of selected varieties. Furthermore, the most important basic quality parameters of wheat as well as its rheological properties and methods suitable for their determination are characterized. The practical part was realised in company Penam a.s. in the mill in Vojkovice. The samples were supplied by Oseva a.s. for the purpose of monitoring varieties and genetic breeding as well as evaluation of harvest quality. From the results of the basic quality parameters and rheological determinations on the alveograph, farinograph and extensograph, it was found that all the varieties were of food quality belonging to quality groups A or B, and the worst or best variety was not clearly evaluated. In the last part of the thesis, the influence of different localities on the quality of individual varieties was evaluated, from the areas of Chrlice, Věrovany and Čáslav. The different localities had an effect especially on the basic properties of wheat, which are influenced by agrotechnical and climatic conditions. The most differences were recorded in the determination of moisture content and N-substance content.
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