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Vliv aktivity ?-amylásy na kvalitu běžného pečiva
Olšová, Renata
The main aim of the diploma thesis was to explore the effect of alpha-amylase addition on the quality of rolls. These enzymes were isolated from Trichoderma viride and Aspergillus oryzae. Both enzymes are aimed at using in bakery industry. First of all, the activity of both enzymes was measured and found out, that the used methodology was suitable. Afterwards, both enzymes were added to the recipe - always the lowest and the highest recommended amount. In total ten samples were baked using rapid mix test, where number 1 and 6 were control samples without alpha-amylase addition in order to evaluate the effectiveness of added enzymes. Two types of flour were used - wheat flour T 530 (samples number 1 - 5) and spelt flour (samples number 6 - 10). In the end, sensory analysis was conducted, the volume of rolls subtracted and the hardness of rolls measured 2, 24 and 48 hours after baking using TIRAtest method.
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The effect of Harvest on Wheat Quality
JOZOVÁ, Eva
This bachelor thesis deals with the influence of harvest conditions, especially the amount of rainfall, on the quality of wheat in the year of 2007. This test used a type of food wheat and the monitored quality parameters were the falling number, the amount of N-substances, the amount of gluten and the sedimentation test. Among the other parameters the test monitored the moisture, the seed quality, 1000-seed weight and the volume weight. According to the achieved results the rainfall had a negative influence on the parameters of the falling number, the sedimentation test, the amount of N-substances, the amount of gluten and the moisture. In the other parameters the influence of rainfall was not proved.
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