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Influence of fortifying agents on wheat flour
Fučík, Jiří ; Diviš, Pavel (referee) ; Lolková, Andrea (advisor)
This master´s theses deals with the study an influence of fortifying agents to wheat flour used in milling and baking industry. Subject of this theses is comparision of the fortifying agents influence to wheat flour, too. Fortifying agents were added at a various concentrations to wheat flour and there were study of the influence combination of fortifying agents. Theoretical part describes wheat in general, grain morphology, chemical composition of grain and flour and wheat varieties cultivated in the south Moravian region. An intergral part of theoretical part is a milling technology and fortifyig agents description. In the last part of theoretical part is a flour analysis description (determination of the basic quality parameters and rheological properties). Experimental part descibes the analysis of wheat flour containing fortifying agents. Used fortyfing agents were TR 22, ascorbic acid and DIASTA. Basic quality parameters were performer on the samples of wheat flour (moisture content, minerals content, wet gluten content, Gluten index, NIR spectroscopy) and rheological properties determination (alveography, farinography, extensography). There were performed the baking test for verify baking properties of wheat flour samples. Compared results of the baking test were dough formation, dough rise, shape after baking, mass and volume of bakery product. The fortifying agents effect evaluation was based on the results of rheological properties determination. Results were statistical analysed and were chosen fortifying agents with better effect on wheat flour. Results and conclusions were commented and were suggested subjects of following theses to this master´s theses.
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Study of physio-chemical properties of high-protein baking mixtures
Damborská, Alexandra ; Diviš, Pavel (referee) ; Pořízka, Jaromír (advisor)
In terms of nutrition, proteins are an integral part of the diet. They have many functions in the human body, and their lack in the diet has a negative effect on human health. For now, the biggest source of protein is animal production. However, plant sources, which are also rich in protein content, are also starting to come to the fore. Pastries are among the most consumed foods in the world. By adding protein isolates, concentrates or hydrolyzates, you can increase the protein content of baked goods and, in addition, enrich its amino acid profile. The following proteins were selected for the preparation of high-protein bakery mixes - pea protein isolate, wheat bran protein concentrate, beef protein hydrolyzate, brown rice protein isolate, egg white protein isolate, whey protein isolate, soy protein isolate, gluten and hemp protein concentrate. The protein content of plain wheat flour was determined to be 11%. The mixtures were mixed so that the resulting protein content was 20%. The reference sample of plain wheat flour T530 and the high-protein mixture were analyzed to determine the chemical and mainly the rheological properties. From the rheological determinations, a farinographic and extensographic analysis of the formed doughs was performed. The determined parameters were processed by the principal component analysis method to compare the properties against the reference.
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Comparison of pasta manufactoring in Europe and Asia
Píšťková, Magdalena ; Vránová, Dana (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis deals with differences between manufacturing technologies of European and Asian noodles. First part concentrates on wheat as a basic raw material for noodle production. Structure and chemical composition of wheat grain, growing conditions, Triticum durum are described. Next part considers wheat flour, the most important product made of wheat, its manufacturing, storage, defects, and kinds. Semolina made of Triticum durum wheat is mentioned. In more detail it concentrates on classification and manufacturing technology of pastes booth in Europe and Asia. Further it considers other raw materials used and also additives that are used in order to improve nutritional value, color, and taste of final products. In conclusion there is a summary of differences among raw material and the additives used in pasta and noodle production. Lastly the manufacturing technology comparison of European pastes and Asian noodles is done.
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Determination of selected elements in cereal flours and their gluten-free alternatives
Venclová, Veronika ; Hraníček, Jakub (advisor) ; Nováková, Eliška (referee)
This study deals with the determination of calcium, magnesium, phosphorus, potassium, sodium, iron, zinc, copper, manganese and molybdenum in cereal gluten flours and its gluten-free alternatives. The flour samples were digested using a microwave device and the elements in solution were subsequently determined using an inductively coupled plasma mass spectrometer. Optimization of the digestion of the selected flours was performer prior to the actual determination of the elements. The aim of the work was to determine the above listed elements in the flour samples and to establish a basic overview of the elemental composition of the different flours. This overview and comparison of the different flours is intended to help the people with celiac disease to choose gluten-free alternatives to wheat flour. Keywords Inductively coupled plasma mass spectrometry, microwave digestion, calcium, magnesium, phosphorus, potassium, sodium, iron, zinc, copper, manganese, molybdenum, wheat flour, gluten-free flours, celiac disease
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Rheological properties wheat flour mixed with cricket flour.
ČEDÍKOVÁ, Barbora
The diploma thesis is focused on a comprehensive analysis of the rheological properties of the mixture of wheat flour with the addition of cricket flour. In conclusion, based on previous analysis and its own bakery experimet, it has been demonstrated that a mixture with the addition of cricket flour up to 20 % appears to be the optimal application for bakery purposes.
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Analýza nákladů potravinářského podniku
Gaborčík, Ján
The content of my bachelor thesis is an analysis of vertical commodity of a food wheat with continuity on wheat flour. Wheat flour is the main raw material for the production activities of mentioned food company and also is its significant cost factor. The literature search is focused on defining the concept of agribusiness, commodity chain and definition of costs in corporate operations. The analytical part is focused on the development of total sowing areas in the Czech Republic for the analyzed period, the cereal areas and the harvest. Further, the thesis is focused on the analysis of price transmission of wheat and wheat flour on the Czech market. At the end of my bachelor thesis, I would like to focus on analysis of the costs of the mentioned company.
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Comparison of pasta manufactoring in Europe and Asia
Píšťková, Magdalena ; Vránová, Dana (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis deals with differences between manufacturing technologies of European and Asian noodles. First part concentrates on wheat as a basic raw material for noodle production. Structure and chemical composition of wheat grain, growing conditions, Triticum durum are described. Next part considers wheat flour, the most important product made of wheat, its manufacturing, storage, defects, and kinds. Semolina made of Triticum durum wheat is mentioned. In more detail it concentrates on classification and manufacturing technology of pastes booth in Europe and Asia. Further it considers other raw materials used and also additives that are used in order to improve nutritional value, color, and taste of final products. In conclusion there is a summary of differences among raw material and the additives used in pasta and noodle production. Lastly the manufacturing technology comparison of European pastes and Asian noodles is done.
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