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Physical and biological treatment of barley seeds
BÁLEK, Václav
Barley is the second oldest cereal after wheat, which began to be cultivated. The area, which was sown with barley in 2015 amounted to nearly 366,000 hectares, which was by 15 thousand hectares more than in the previous year. These numbers indicate that even nowadays it is an important and attractive crop. The aim of my thesis was to study the influence of treating of malt barley varieties Francin by low temperature plasma to technological quality malting barley. It has been evaluated several parameters. Parameters achieved the following results: turbidity 12 ° (10,68 12,15%) and 90 ° (8,86 9,56 %), the viscosity of 8.6% (1,46 mPa), the pH of the wort (5,57 - 5,65), extract flour dry matter (78,2 78,6 %), relative extract at 45 ° C (31,2 33,4 %), the color of the wort (15,5 16,5 j. EBC), nitrogenous substances in dry matter (11,71 12,11 %), soluble nitrogen substances (3,9 4 %), Kolbach index (32,5 34,2 %), beta glucans (69 97 mg/l), diastatic power (147 152 Wk), apparent final attenuation (70 71,8).
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Porovnání kvality produkce malých pivovarů a malovárečníků
Mlčochová, Monika
This thesis is aimed to comparison of the quality of production of microbreweries and homebrewers. The theoretical part deals with charakteristics of raw materials for brewing beer and technology of brewing beer in industrial breweries and microbreweries. In the thesis are presented methods of brewing beer of homebrewers and their equipment and opportunities of acquisition of raw materials for brewing beer. The goal of practical part was to sensorially and analytically evaluate beer samples from microbreweries and homebrewers. The sensory evaluation of beer quality showed that flavor, fullness and foam quality had the greatest influence on overall impression.
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Možnosti výroby speciálních sladů a jejich použití při výrobě potravin
Valentová, Natalie
The first part of Bacelor thesis describes anatomic construction and chemical composition of barley grains and procedure of malting, which contains income, purifying, classification and stocking, steeping, germination and kilning. The second part is following up base and specialty types of malt, which includes description of technological production procedure and its application. The last part of Thesis is concentrating on malts from other convenient crops, the options of malting and its use in food production.
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Možnosti výroby a aplikace speciálních sladů pro výrobu piva
Ratiborská, Šárka
The aim of the bachelor thesis "Possibilities of production and application of special malts for brewing" is to summarize information about special malts made from unusual cereals a and check their application for brewing. There are described properties of barley for malting in the introduction of the theoretical part. It is focused on manufacture of malt. This process includes income and cleaning of grain, steeping, germination and kilning. There are information about different kinds of malts. It mainly deals with malts from unusual cerals, which contains wheat malt, oat malt, rye malt and triticale malt. The practical part is aimed at beer brewing from wheat malt. Brewing took place in the Litovel brewery.
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Možnosti použití žita a dalších obilovin pro surogaci při výrobě piva
Žák, Jiří
Bachelor's thesis Possibilities of rye and other cereal grains use as brewing adjuncts focuses on minority cereals and their properties relevant for brewing industry, with special regard to rye (Secale cereale) and triticale (× Triticosecale). As available studies suggest, triticale seems to be a promising material to be used in larger quantities as a source of starch, or to complement nitrogen and enzyme poor adjuncts. Rye, on the other hand, is a rather troublesome grain and offers little advantages for an extensive use. Nevertheless, it can be a valuable material for specialty beer production, due to its capability to impart specific flavours. With regard to gluten-free beer production, further attention should be paid to rarely used millets, especilally teff (Eragrostis tef).
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Hodnocení agrokomodity ječmen jarní z hlediska využití na trhu
Spousta, Jakub
Bachelor thesis on the topic of "Evaluation of an agrocommodity barley in terms of its usage in the market", describes significance of barely growing in the Czech Republic. In the first part of the work there is a brief literary overview of malting barley, types of malting barley, evaluation of cropped seed and significance of the crop from a perspective of malting and brewing. Furthermore in the work there is an insight into comparison of development of market price of malting barley, a production and export and both floricultural and economic contribution of production of this crop and growing profitability.
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Mycotoxins in Brewing Materials and Beer
Běláková, Sylvie ; Vávrová, Milada (referee) ; Márová, Ivana (referee) ; Kráčmar, Stanislav (referee) ; Čáslavský, Josef (advisor)
The presented thesis deals with the issue of mycotoxins in brewing materials and beer. Attention was devoted mainly to the selected fusarium mycotoxins (deoxynivalenol, zearalenol, T-2 toxin, and HT-2 toxin) ochratoxin A and aflatoxins B1, B2, G1, and G2. The aim of the thesis was to optimize and validate analytical methods for the determination of the above mentioned mycotoxins in the brewing materials and beer. Analytes were separated using high-performance liquid chromatography with mass – spectrometric detection (HPLC-MS/MS) and ultra-performance liquid chromatography with fluorescence detection (UPLC/FLR). These analytical methods were then applied for mapping the occurrence of fusarium mycotoxins in malting barley crops in the Czech Republic and monitoring the level of contamination with mycotoxins in malting and brewing industries. In addition, experiments studying over-foaming of beer were conducted as primary gushing – over-foaming of beer – is connected, similarly as mycotoxins, with the presence of microscopic filamentous fungi in the raw materials for beer production. Studies describing in detail these methods are part of this thesis (Annex I – V). From all published results, it is evident that the occurrence of mycotoxins in cereals including barley is natural and cannot be completely prevented, not even if all conditions of correct agricultural practice are observed. It is known that some mycotoxins present in contaminated malting barley pass to the final product – beer due to their chemical and physical properties. However, the mycotoxin concentrations found do not mean any significant health risk for consumers.
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Introducing of method of pyridoxine determination by liquid chromatography in food products and resources
Nechyba, Ondřej ; Benešová, Karolína (referee) ; Vespalcová, Milena (advisor)
This master‘s thesis deals with quantification of vitamin B6 in beverages, food supplements and raw materials in food industry. The literature retrieval part summarizes general information about vitamines, vitamine B6, nicotine acid and vitamine B1. Further on in this part there is described principle of high pressure liquid chromatography and quantification of individual vitamines. In the experimental there are listed used tools, apparatus and chemicals. There is described preparation of idividual samples of food supplements, energy drinks, multivitamine drinks, beers and brewer’s malts. This chapter also contains information about chromatographic separatory systems Shimadzu and SpectraSystem. The quantification was performed by high pressure liquid chromatography on a reverse phase with gradient elution and two ways of detection, fluorescent and spectrofotmetric. The result of experimental activities and vitamine content in analysed samples are presented in the next chapter. In the final contains summarization of results obtained in experimental part. The maser’s thesis was measured in the laboratory of Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology.
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HPLC determination of thiamine in barley, malt and food supplements
Vítková, Kateřina ; Běláková, Sylva (referee) ; Vespalcová, Milena (advisor)
The aim of this diploma thesis is focused on determination of B vitamin in food especially in malting barley and malt. This diploma thesis is consists of theoretical and experimental parts including the conclusion and supplements. Theoretical part describes thiamine characteristic, chemical structure, chemical and physical properties, function of thiamin in organism, impact it´s insufficiency to the human health, occurrence in common food and methods for it´s determination. Further are describing theoretical principles of high-efficiency liquid chromatography, chromatography on reverse phase, derivatization and ways of validation. In the Experimental section is detailed description of used method for determination of thiamine in barley and malt, fresh mash and beer but also in common food supplements as are B-kompex, Pangamin and Thiamin. Determination was made by high-efficiency liquid chromatography on reverse phase with isocratic elution and fluorescent detection. Next part introduce the results of theses, discussion of experimental work, volume of thiamine in analyzed food and validation parameters of used method. In the conclusion are valorized results of experimental work. In the attachment are graphs of standard curves, chromatogram and calculations of validation parameters. Diploma thesis was realized in laboratory of Chemistry and Technology of Foodstuff, Faculty of chemistry, Brno University of Technology.
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Determination of beta-carotene in barleycorn by HPLC
Puč, Vojtěch ; Maleček, Miroslav (referee) ; Prýma, Jaroslav (advisor)
This diploma thesis deals with the natural antioxidants present in cereals, especially in barley (Hordeum vulgare). A close attention is paid to the study of carotenoids determination was conducted. In the experimental part, the method of beta-carotene determination was optimized using high-performance liquid chromatography, diode array detector and mass detector (HPLC/DAD/APCI-MS). The method was used for the beta-carotene and lutein determination in the samples of barleycorn, malt and green barley. This method involves the sample saponification, extraction by diethylether, followed by separation on ODS Hypersil 250x4,6 mm, 5m column, using MTBE/MeOH (20:80) as mobile phase and spectrophotometric detection (450 nm). Quantitative analysis was implemented in the HPLC/DAD system. The MS detector was used for identification of analytes. A number of still unpublished data about the content of beta-carotene and lutein in several varieties of malting barley, malt and green barley are stated in this thesis. The highest content of beta-carotene was found in the green barley sample of variety Malz, harvested in first grow phase (8,49 mg/kg of the dry matter). The content of beta-carotene in barleycorn is relatively low (0,07-0,14 mg/kg of the dry matter). The content of beta-carotene is several times higher in the malt produced from barleycorn (0,24-0,56 mg/kg of the dry matter). The diploma thesis was implemented in the Research Institute of Brewing and Malting, Plc. in Brno.
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