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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Využití netradičních druhů obilovin pro výrobu běžného pečiva
 Siudová, Dominika
The aim of the thesis The usage of non-traditional cereals in baking production was to determine the influence of the addition of flours made from unusual kinds of cereals on the quality of baking products. The theoretical part deals with ingredients and the technologies used in bread production and the description, material composition, properties and usage of unconventional cereals such as sorghum, corn, rice and Job's tears. The practical part is focused on the production of baguettes with the addition of flour from these cereals. The quality of the final baguettes was assessed by measuring the volume, firmness of packed and unpacked product during the first and the second day of storage. In addition, the colour of bread was measured and the sensory quality was evaluated. The addition of 5,5 % of these flours into the product did not have a significant negative effect on bread volume, its firmness and sensory properties. Although bread gained interesting colour and its nutritional value has raised up.
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Chemické kontaminanty v potravinách - mykotoxiny
 Siudová, Dominika
The bachelor thesis Chemical contaminants in food - mycotoxins concerns the secondary metabolites of filamentous micromycetes so-called mycotoxins. The first part of the thesis deals with the different types of filamentous micromycetes, their occurrence and their description. The second part characterizes mycotoxins, describes them in general and classifies them according to several criteria. It focuses on various factors which can influence their presence in foodstuff, and besides that, pays attention to their impact on humans' health. Subsequently, it concentrates on individual mycotoxins such as aflatoxins, ochratoxin A, patulin, deoxynivalenol etc. and their presence in food, impact on health and legislative limits. The next part of the thesis introduces the methods for preventing the formation and occurrence of mycotoxins. The last part deals with different procedures of decontamination of mycotoxin-contating food.
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