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Pekárenské výrobky a těstoviny jako funkční potraviny
Lehkoživová, Victoria Patricie
The bachelor thesis focuses on bakery products and pasta and the possibilities of their fortification with substances of significant nutritional value for the human organism. In the first part the thesis focuses on the characteristics of the input raw materials, i.e., cereals. In the next part the production technologies and products are described. The literature search concludes with a discussion of important and nutritionally valuable substances, including their possible applications for fortification. Products Cereal products are an essential component in human nutrition. Therefore, they can be used very effectively for targeted fortification and increasing the nutritional value of products, They can contribute to to significantly expand the portfolio of functional foods. In the practical part, the 9 recipes of bakery products fortified with raw materials containing nutritionally valuable substances were developed. Their sensory acceptability was evaluated and the results were processed in tabular and graphical form.
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Ječmen jako surovina a jeho využití v cereálních technologiích
Šimková, Magdalena
Bachelor thesis with topic Barley as raw material and its utilization in cereal technology describes current production of barley, utilization of barley in food processing and varieties of barley that are using in grocery store. It includes a specification of the anatomic structure of grain and material composition, from which is important a content of dietary fiber and beta-glucans, which have a proven influence on human health. It describes milling of barley, grain processing during production of peeled barley, use barley flour in bakery products such as bread and pastry and ability to influence the colour and texture of final products by barley flour. The work is complemented by studies, when products of cereal technology are enriched by barley flour. In conclusion, the questionnaire introduces that many of consumer don´t know about a positive health aspects of barley and that peeled barley is the earliest used products from barley grain.
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Nutričně cenné látky v pekařských výrobcích
Stará, Markéta
The bachelor thesis "Nutritive valuable substances in bakery products" firstly describes important nutrition substances, which may occur in bakery products such as complex carbohydrates, fibre, antioxidants and many more important substances. In the following parts author deals with: chemic composition of alternative crops used in bakery production, various types of seeds (mostly flax seeds, sunflower seeds and sesame seeds), which may be used for enriching products and composition of products used for fine pastry filling. Thereinafter the author focuses on nutrition recommendations, which are relied to the bakery products and compararing of selected products. The final part of the thesis is dedicated to research, which shall provide customer preferences in the selection of bakery products.
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Hygiena pekařských výrobků a suchých skořápkových plodů
Pokorná, Michaela
My bachelor's thesis themed hygiene of bakery products and dried nutshells berries is focused on possible hazards all above, which are connected with bakery products and dried nutshells berries. First part is focused on bakery product kinds, their base materials and current status in Europe and Czech Republic. Second part of thesis, which is most important at the same time, describe biological and chemical hazards of bakery products, thein defects and management of potential hazards above all. In the last part single kinds of dried nutshells berries are described and single kinds of mycotoxins are charachterized (alfa toxins above all) which are occurs in them.
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Porovnanie kanditného a pekarského sladového výťažku na pekarské vlastnosti múky a ich využitie v pekarských výrobkoch
Čamajová, Mária
The aim of the thesis with topic ,,Comparison of non-diastatic and diastatic malt extracts on baker's quality of flour and their utilization on bakery products" is: make literature research from this area and verify by experiments described advantages of malts extracts in comparison with standard products. The baking experiment was carried out for comparison characteristics of standard products and products with different amount of malt extract. The baking quality of flour was determined with and without malt extract. There were discovered only small differences. Evaluation of common baked goods confirmed the fact, that addition of malt extract raises the volume of product, since all samples, except of sample with addition of 2% non-diastatic malt extract, reached the higher values of specific volume than standard. The results of sensory evaluation were relatively balanced. However, in evaluation of taste of common baked goods all samples with addition of malt extract had more sensory points like standard.
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Nástroje podpory prodeje v obchodních vztazích
Presová, Radmila
This dissertation focuses on relations among business units (B2B), most of all relations among bakeries and distribution channel members when establishing and extending business cooperation. It stresses the importance of food-processing industry verticals, value chains and food distribution channels. Marketing tools of sales promotion base on the general conception that they are any form of support used by one market subject provided to another one in order to achieve a purpose set in advance. The thesis describes price as an important and intensive factor of marketing mix. It also examines how price and extensive factor quantity influence formation of gross profit, the important aggregate business indicator, on a case of bakery products. It defines bakery product life cycle, product appeal and sales potential. It characterizes promotion on a case study of corporation Penam, a major bakery in the Czech Republic. In order to achieve objectives, parametric, non-parametric, and semi-parametric approaches were applied to define cross effects. Theoretical and practical gains are summarized in the conclusions.
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