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National Repository of Grey Literature 4 records found  Search took 0.01 seconds. 
Med jako součást pečiva a kvalita pekařského medu
 Hadravová, Kristýna
Bachelor thesis describes the parameters of honey quality and the effects of varying quality. In the first part there is defined honey and its quality parameters. Describes the physical properties and composition of honey which is important for the final quality of the bakery product. They are mentioned here harmful substances resulting in bread du-ring baking. There is also compared to standard Czech honey and bakery honey decree. The second part focuses on the basic methods of evaluating the quality of honey and bakery honey analysis. The practical part deals with the microscopic analysis of bakery honey and processing the results of the analysis. In this part is also mentioned research monitoring the production of the traditional Czech pastry with honey. Four respondents described the manufacturers of the latest trends and practices in the production of past-ry. The conclusion is devoted to the evaluation results of implementing research and comparison with the standard.
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"Fresh" pastries in retail sale of the Czech republic
 MATĚJČKOVÁ, Jana
The diploma thesis identifies the attitude of the Czech public on the issue of fresh breads and pastries prepared from frozen semi-finished product based on consumer research. It is focused on the supply side, specifically on analysis of sales of fresh bread and bakery products prepared from frozen semi-finished products within the selected retail units. Further to the survey among Czech producers of bread, and also monitored supply of bread from frozen semi-finished products in selected retail chains.
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Sortiment a jakostní parametry nealkoholických nápojů
 Bednaříková, Veronika
The bachelor thesis deals with the breakdown into groups and characteristics of the range of non-alcoholic beverages and soft drinks under current legislation, then describes the raw materials for their production. Based on the review of the literature she has focused on manufacturing processes of selected drinks. Then the thesis deals with quality characteristics, sensory quality assessment and legislative restrictions on production. The work was conducted in 2011 in Lednice in Moravia at the Faculty of Horticulture of Mendel University in Brno.
Detailed record
Med jako součást pečiva a kvalita pekařského medu
 Hadravová, Kristýna
Bachelor thesis describes the parameters of honey quality and the effects of varying quality. In the first part there is defined honey and its quality parameters. Describes the physical properties and composition of honey which is important for the final quality of the bakery product. They are mentioned here harmful substances resulting in bread du-ring baking. There is also compared to standard Czech honey and bakery honey decree. The second part focuses on the basic methods of evaluating the quality of honey and bakery honey analysis. The practical part deals with the microscopic analysis of bakery honey and processing the results of the analysis. In this part is also mentioned research monitoring the production of the traditional Czech pastry with honey. Four respondents described the manufacturers of the latest trends and practices in the production of past-ry. The conclusion is devoted to the evaluation results of implementing research and comparison with the standard.
Detailed record

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