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Chleby z netradičních surovin s využitím koření
Svobodová, Radka
The thesis "Bread made of unusual ingredients with use of spices" focuses on the composition of individual components that are needed for baking and dividing of the loaves of bread according to the valid legislation. It also deals with the technological process of production of the wheat and rye bread, such as with the preparation of the leaven, the maturation, the process being in motion during baking or with getting cooler and packing. There is described the suitability of the bread spices and compared the use of traditional and unusual spices in the bakery industry. The thesis is supplemented with the foreign research. In conclusion, there is a bread product range available on the domestic market. It was created ten recipe according to one baked breads. The best was evaluated consisting of bread: rye, wholemeal rye flour, buckwheat flour, yeast, sourdough, water, salt, fat of wild boar, sesame, bacon and chilli.
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History of Indonesian Spice Trade
Hrnčířová, Zuzana ; Pokorný, Ondřej (advisor) ; Petrů, Tomáš (referee)
The aim of this work is to summarize all the important points in the history of Indonesian spice trade led by Europeans. In the introduction is geographical definition, as well as a general description of the various kinds of spices exported from Indonesia. Following a major part devoted to the history of the trade with this commodity, from early Portuguese business contacts to the Dutch Golden Age spice trade. Then the focuse are the Dutch, who consequently held a leadership role in trading. The conclusion of the work summarizes the reasons of the decline in demand for spices in the 19th century and thus concludes the period of prosperity and profit from the sale of this trading article.
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Obsah silic ve vybraných druzích léčivých, aromatických a kořeninových rostlin, které se používají i jako „zelené koření“
Kyselová, Martina
Ethereal oils are described in this bachelor's work. There is a characterization of ethereal oils, of its occurrence, properties and way of isolation these plants. The best-known types of these plants, which are called "green spice", are eleborated in this work. It also contains experimental determination of content by choosen samples, which were acquire from two sources - LEROS s.r.o company and from Žabčice, MENDELU in Brno. Ethereal oils were insulated by a method of destilation with water vapour. Acquired plenty of e.oils was compared with a norm's requirements, eventually with a czech formulary.
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Study of the antimicrobial effects of selected spices
Kalábová, Jana ; RNDr.Eva Dvořáčková (referee) ; Voběrková, Stanislava (advisor)
The antimicrobial effects of cinnamon, clove and ginger (grand and fresh) extracts against Bacillus subtilis, Aspergillus niger and Pichia fermentans were studied in this thesis. Selected spices were extracted in three solvents (ethanol, water and ethyl acetate) and inhibition effect on tested microorganisms was studied using two methods disc diffusion and broth dilution methods. The antioxidant activity and total polyphenolic compounds from spices were also determined. The results showed that cinnamon and clove extracts in ethyl acetate and ethanol were a promising antimicrobial substances for all tested microorganisms. Combination of cinnamon and clove especially ethyl acetate extracts showed an aditive effect. However, in the case of broth dilution method, fresh ginger inhibited bacterial growth under optimal growth conditions of Bacillus subtilis (35 °C, pH 7, 250 rpm). Minimum inhibitory concentration (MIC) values for all susceptible microorganisms was determined 8,3 mg/ml. The highest amounts of polyphenolic substances were found in cinnamon and clove ethanol extract and this result was in correlation with antioxidant activity.
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Možnosti ovlivnění mikrobiologické čistoty potravin pomocí léčivých rostlin
Havelková, Lucie
Object of this thesis was to observe the microbiological purity of the juice and possible influence on purity by using extracts from selected species of medicinal, aromatic and culinary plants (MAPs). Presence of groups of Clostridium, Bacillus, E. coli, Enterococcus, Pseudomonas, molds and yeasts, psychrotrophic microorganisms and the total bacterial count was evaluated. Extracts of these kinds of plants were added to opened juice containers: fennel (Foeniculum vulgare var. dulce, L.), chamomile (Matricaria recutica, L.), hop (Humulus lupulus L.) and caraway (Carum carvi L.). Very good results after adding the extracts were achieved in growth restriction of groups of Clostridium, Bacillus, E. coli, Enterococcus and Pseudomonas. The extracts did not affect the growth of psychrotrophic microorganisms, molds and yeasts.
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