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Quality of hulled wheat pasta and optimalization of its recipes
DVOŘÁKOVÁ, Barbora
The diploma thesis deals with qualitative parameters of hulled wheat pasta and consequently optimization of its recipes. The work uses samples of eincorn Triticum monococcum L.,emmer Triticum dicoccum Schuebl, spelt Triticum spelta L. and commercially used bread wheat Triticum aestivum L. The diploma thesis defines the bakery quality of these kinds of wheat. For bakery quality the Kjeldahl method determined the organic N, the Zeleny test determined the sedimentation value. Sets the amount of wet gluten, the gluten index, and the falling number. Mixolab was used to determine rheological properties. To evaluate the quality of the pasta, cooking tests were carried out. These were cooking time, bulkiness, water absorption and amount of sediment. In the next part, wheat mixtures are produced based on the results. Here is assessed the impact of individual kind of wheat on pasta made from mixtures, which are composed of two wheat species. To determine the quality of the pasta from the mixtures, sensory evaluation and cooking tests were performed. In this work I demonstrate, that adding emmer to the mixture increases the quality of pasta.
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Hulled wheat pasta making possibilities.
DVOŘÁKOVÁ, Barbora
This thesis deals with the appropriateness of using hulled wheat to produce pasta. At work they are represented by spelt, eincorn and emmer. In the practical part there is compared not only baking quality of the wheat with wheat rucola , but also the technology of pasta from flour of these species and their properties before cooking and after cooking . Based on the test, it can be stated that the production of pasta is technically possible . The final part of the thesis is devoted to the evaluation thus produced pasta. There are also several examples of pasta manufactured from these alternative types of wheat sold worldwide. In this work we demonstrated the technical possibility of producing pasta. Based on the sensory analysis the best evaluated pasta was pasta made of spelt and emmer.
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Yeald formation of emmer in organic farming
JŮZA, Martin
In this thesis analyzes the problem of possible uses and cultivation of emmer and its suitability for cultivation in organic farming. It is solved by creating revenue emmer just in terms of organic farming. It has also been solved by making a survey of varieties and varieties of emmer across Europe. In this work are summarized practical knowledge gained from field experiments were conducted with wheat genetic resources in terms of organic farming on habitats in the Czech Budejovice in South Bohemia area. All varieties used in an attempt to come from the Gene Bank in VÚRV in Prague-Ruzyne. The experiments were varieties of wheat and emmer wheat.
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Types, evaluation and potential use of genetic resources emmer wheat (Triticum diccocum SCHUEBL)
JŮZA, Martin
The work analyzes the problem of growing possibilities of emmer and its suitability for cultivation in organic farming. In the Czech Republic it is grown only a few farms. Possible candidates for the cultivation of emmer has several options about where to obtain a suitable variety. The best option appears to be the choice of legally protected varieties Rudice, whose distribution is provided by PRO-BIO, a trading company. Another option would be to obtain seed from abroad or multiplication of seed of its own genetic resources.
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