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Možnosti využití kořenících směsí a aromat v pekárenství a těstárenské výrobě
 Skácelová, Andrea
My master thesis: The Possibilities of spice blends and flavors in baked goods and pasta production deals with the use of spice mixtures in an unusual way. In this thesis, spices are described in great thought and detail, then focuses on the description of baked goods and pasta production. The practical part of this paper is created and tested from recipes for bread production using various mixtures of spices and tested by sensory and instrumental analysis. Additionally, the pastas were prepared with mixtures of spices, sensory assessment, and laboratory analysis. The results were summarized in tables and graphs, and evaluated by available statistical methods.
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Studium změn frakcí bílkovin zrna pšenice a ječmene po vybraných agrotechnických zásazích
 Skácelová, Andrea
The aim of this bachelor work on the topic ,,Study of changes in protein fraction of grains of wheat and barley on selected agrotechnical interventions'' is a discovery of the influence the behavior of nitrogen and sulfur fertilizers on protein complex of wheat and barley. Biological properties and technological parameters of these crops are characterized. Furthermore, the work deals with the structure and content of each protein. Protein properties are reflected in the technological process and they influence the properties of the final products. Finally, this work shows the influences of nitrogen and sulfur on plants, their expressions of excess and deficiency. The emphasis is placed on the effect of these elements on the yield and quality of wheat and barley. This is verified by the experiment in Velká Bystřice near Olomouc city at year 2013.
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See also: similar author names
1 Skácelová, Alena
1 Skácelová, Anna
1 Skácelová, Anne-Maria
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