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Moučné speciály pro domácí pekárny
Domes, Roman
The goal of my bachelor thesis called "Special flours for home breadmakers" was to complete a literary overview from relevant sources. The first part of my thesis contains information about general characteristic of cereals and their role in human nutrition. Further the thesis deals with basic information about flour technologies and individual raw materials for bakery production. In the sexond half of my thesis, i focused on special flours for breadmakers, their current development and offer in our market. In this section, I investigated particular flour mixes targeted to specific customers and documents the preparation of certain randomly selected products. In conclusion, i concentrated on breadmakers, specifically their market offer and the description of the principles and procedures for their use.
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Environmental load during production a processing of food wheat and production of bread
HYŠPLER, Robin
This thesis was made in co-operation with international project M00080- EUS-AT-SUKI Sustainable Kitchen, which is focused to make an inquiry of total emissions of carbon dioxide producted by catering estabilishments and finds possibilities of reducing these emissions. The thesis deals with an emission?s contamination of wheat flour and bread. Informations and data about agriculture, processing and transport of chosen commodities were collected from questionaires and scientific literature. The emission?s contamination of equivalent CO2 per kilogram of particular products and commodities was worked out from data and informations of the Ecoinvent database. The comparision between systems of management and regionality (ie. whether products are imported or local) is included. The main aim of this thesis was to prove whether the consumation of products from organic or conventional farming is environmentally more beneficial, the same comparision were made between regional or imported products
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