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Možnosti obohacení pekařských výrobků luštěninovými moukami
Lisá, Andrea
The bachelor thesis engages legumes in general, from their cultivation to their final processing. I focused on analysis of the chemical composition of the legume seeds and on the effect of the antinutritional factors on the contained nutrients. I worked in more detail on the use of the legumes for flour, on its use in bakery and on its influence on the resulting bakery products. Legume flours increase in the bakery products content of proteins, lipids, fiber and minerals and they decrease content of carbohydrates and gluten. They increase absorption of water and the development time of the dough. The stability of the dough is affected negatively. The stability is also prolongated by adding 10% of chickpea flour. Lentil flour increases water absorption and the development time of the dough since the addition of 50 % of flour. Final bakery products are less cambered, with the characteristic darker colour of the crust and with the characteristic taste. Legume flours are also often added into the dough of the cookies. Soya flour is even added into the donut dough to reduce the absorption of the fats during frying.
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Evaluation of functional properties of selected vegetable flours
VÍTKOVÁ, Věra
This bachelor thesis deals with basic structure, nutritional properties, production and use of flours. There are information about cereals and legumes, which are used for productions of flours. This thesis talks about food intolerances, which can be a reason why change basic flours of wheat, barley, oat and rye to another. Practical part is about 14 flours, which were tested on dry matter, humidity, nitrogen substances content, proteins, protein electrophoretic profiles (patterns), solubility, water and fat holding capacity, formation of gels and changes of colours during a boiling. The results of this research are information about nutrition and functional properties of tested flours.
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Effect of food on breeding success of bean beetle \kur{Callosobruchus maculatus}.
KOTRLOVÁ, Jana
The aim of this thesis was to find out if a type of beans and temperature do or do not affect the number of hatched Callosobruchus maculatus. Furthermore, to determine the number of adults who are able to hatch from a single piece of beans and at what temperature. Also to specify which type of beans is best suited to the conditions of temperature 20°C and 30°C. Callosobruchus maculatus has been selected for this experiment because of his simplicity breeding even in room temperature. Evolution lasts from three to six weeks. A three types of beans were chosen for creating hatcheries (Black eyed beans, Mungo, Adzuki). The evaluated data confirmed that the higher the temperature in the hatchery positively affects hatched individuals in all types of beans. Type of beans black eyed beans at 30°C has the highest average production per piece of beans. On the other hand, the lowest production has been measured in the Adzuki type at 20°C. The result of this study could be helpful for breeders of feeding insect, who are accustomed to breed Callosobruchus maculatus in a mixture of the above mentioned types of beans. A literature overview of feeding insects is a complex set of the most common breeding specie, which could be an essential source of information about the breed and hatcheries of feeding insects.
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