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Výroba domácích vín z netradičních surovin
Mertová, Monika
The thesis "Production of domestic wines from non-traditional raw materials" deals with the procedures for the production of domestic wines with a focus on non-traditional domestic wines. It was prepared at the Institute of Postharvest Technology of Horticultural Products at the Faculty of Horticultural Products in Lednice in 2017/2018. In the experimental part were produced microscopes of wines from non-traditional raw materials, which were subsequently analytically and sensitively evaluated and compared with commercially produced wine from the retail network. Jostaberry wine and strawberry wine were valued higher on the basis of sensory evaluation than purchased chokeberry wine.
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Možnosti výroby piva z netradičních surovin
Valentová, Natalie
The literary part of the diploma thesis deals with traditional raw ma-terials, special malts and non-traditional raw materials for beer producti-on and beer production as such. Furthermore, the production of beers from non-traditional raw materials in the world. The experimental part is devoted to the description of the production of own beers from non-traditional malts (amaranth, chickpeas, sorghum, buckwheat, quinoa) and their chemical analysis by HPLC and Fermen-toFlash. In the next part a method of sensory analysis was described, and the results were then shown using radar charts. In the results and discussion section these analyzes are statistically processed and evaluated for the mutual dependence of the substances from the chemical analysis on the sensory characteristics of the individu-al products.
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Využití netradičních surovin při výrobě chleba a běžného pečiva
Suchánková, Iva
Bachelor thesis deals with non-traditional raw materials for the production of bread and bakery products. The work is divided into two parts. The first section provides basic and auxiliary raw materials for the production of bakery products, baking procedure itself and the legislative division. The second part describes non-traditional raw materials (triticale, barley, malt, malt sprouts, fiber, thermally processed cereals, sorghum, ama-ranth and buckwheat) for the production of cereal products, their composition and their use in the baking industry. Of the foreign studies were mentioned studies to prepare bread and pastries recipe from non-traditional materials and evaluation of their quality.
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Chleby z netradičních surovin s využitím koření
Svobodová, Radka
The thesis "Bread made of unusual ingredients with use of spices" focuses on the composition of individual components that are needed for baking and dividing of the loaves of bread according to the valid legislation. It also deals with the technological process of production of the wheat and rye bread, such as with the preparation of the leaven, the maturation, the process being in motion during baking or with getting cooler and packing. There is described the suitability of the bread spices and compared the use of traditional and unusual spices in the bakery industry. The thesis is supplemented with the foreign research. In conclusion, there is a bread product range available on the domestic market. It was created ten recipe according to one baked breads. The best was evaluated consisting of bread: rye, wholemeal rye flour, buckwheat flour, yeast, sourdough, water, salt, fat of wild boar, sesame, bacon and chilli.
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