|
|
Vliv plazmového výboje na smáčivost semen vybraných kulturních plodin
PIHERA, Pavel
This bachelor thesis deals with the influence of atmospheric (Gliding arc) and low-pressure microwave plasma discharge on the surface of common wheat (triticum aestivum), annual sunflower (helianthus annuus), and pea (pisum sativum) and how the use of plasma discharge affects the ability of water to adhere to the seed surface. In this paper, the wettability of seeds before and after the use of plasma discharge is measured. The wettability is measured according to the angle of the drop applied to the measured seed.
|
|
|
Differences in rheological properties of different wheat species
JORDÁKOVÁ, Lenka
In this bachelor thesis (Differences in rheological characters of different kinds of wheat) I compared four kinds of the most grown wheat all over the world which is food wheat. I compared as well as common wheat (Triticum aestivum L.) and hulled wheats which are primarily planted in ecological farming. Hulled wheats are einkorn (Triticum monococcum L.), emmer (Triticum dicoccum (Schrank) Schuebl) and spelt (Triticum spelta L.). In the end I compared 8 kinds of wheat. I was helped by the divice Mixolab II to record reological characters and bakery quality parameters of these wheat kinds. Researching was done twice with the same variety of samples, but it was planted in different years (2014 and 2015). During the measurement some differences of rated parameters appeared. System Profiler recorded results into graph and was able to compare important context and differences. According to these data a few quatations of known authors were confirmed. The best kind of wheat for bakery is common wheat, Spelt wheat haven´t got as good bakery quality as the first one, but it could be used in certain proportion in the mix of common wheat for bakery. At the same time there could be higher nutrition of products like biscuits, wafers and crackers. It would be good to decrease the intensity of planting when using einkorn or emmer wheat to get better quality in that way.
|
|
|
Technological and senzorical quality of grain and baking products from spelt wheat
KYPTOVÁ, Markéta
This thesis deals with the baking quality of the spelt wheat grain (Triticum spelta L.) compared with common wheat (Triticum aestivum L.). Mixed flours were made of different share of spelt wheat and common wheat (in total 11 mixtures). The technological quality of these mixtures was analyzed, focusing on standard evaluation methods (protein content, characteristic of gluten or swellability of protein). The analysis was supplemented by complete rheological analysis made by MIXOLAB II. Bread was used as a model product. Subsequently, sensory evaluation of baked bread from the previously prepared mixtures was done. Part of the analysis was to estimate the economic basic bread recipe with different proportions of common wheat and spelt wheat. The results were statistically analyzed via STATISTICA 9.1 (StatSoft, Inc., USA). It was proved that the flour made of spelt can give cereal products with higher nutritional value. From a technological point of view, the results have shown that the spelt grain is much more suitable for baking. Its advantage is the higher protein content and higher resistence of kneading of the dough and starch gelatinization rate, which was statistically confirmed by Tukey HSD test. The other benefits of spelt grain is the higher nutritional value in comparsion to common wheat grain. The main disadvantage is the higher price of spelt. According to the results, the ideal utilization of spelt wheat based on sensory analysis and economic calculations seems to be the mixture of spelt wheat and bread wheat, which results in an undenieble decrease of the product cost, and hence effects the common customer choice and taste preferences.
|
|
|
The cereals growing in ecological farming system
VESELÝ, Tomáš
In this work were compared differences between organic, transitional and conventional farming systems. Grain yields were compared, the amount of agricultural engineering and economics in a selected company Farma Otročín Ltd. In the years 2007-2014.
|
guest ::
