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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Vliv chemického složení a technologické kvality zrna pšenic s barevným perikarpem na kvalitu pekárenských výrobků
 Kubová, Šárka
The aim of this thesis was to carry out literaly research on The influence of chemical composition and technological quality of wheat grain with color pericarp on the quality of bakery products. Next evaluate the technological quality of the wheat and find out the suitability for bakery use. The literary parts deals with the anatomical structure of wheat grains and their chemical composition, then are described certain wheat varieties with unusual coloring of the grain, natural colorants responsible for their coloring (anthocyanins and carotenoids) and the technological quality of wheat. Due to the presence of pigments with antioxidant activity in the grains, are also described antioxidants and their importance in functional foods. In the practical part were used a variety of wheat Skorpion with blue aleuron and two varieties of wheat with purple pericarp Rosso and Karkulka. In the baking experiment was testing for individual varieties the influence of the different reciped with the different addition of flour and bran to the quality of the final product. The samples of pastry were subsequently sensitively evaluated and measured with Tira Test.
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Možnosti modifikace výroby chleba a pečiva
 Kubová, Šárka
My bachelor thesis deals with the study of ingredients suitable for the production of bread and bakery products, production technologies and the use of wheat caryopsis with an unusual color. In the practical part of the thesis was carried out the experiment of baking, in which was reviewed pastry with the addition of colored wheat malt. The malting varieties were used colored wheat Konin and Skorpion. Malt was used with or without sprout. Before using the dough was milled into coarse-grained grain, or flour. Variants of the experiment included various combinations of such modified malt. The finished products were then evaluated by experienced sensory evaluators. The results were statistically processed and evaluated.
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