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Industrial bakery Herold Brno
Pohludka, Jan ; Štikar, Jaroslav (referee) ; Nový, Alois (advisor) ; Donaťáková, Dagmar (advisor)
The aim of the Bachelor thesis was to create the resulting degrees of project documentation for the architectural study I had made in the subject AG35. Herold company engaged in bakery manufactoring since year 1993 and has become an important regional supplier. The new building in Brno – Heršpice ensure the company will expand production capacity and will move closer to area of marketing. Herold company will use the building for producing breads, rolls and other bakery products. Production process will realize in three work shifts a day. The most numerous will be the night one. The building will contain also an administrative and managing part of all Herold company. The new building is an industrial building with ground plan dimensions approximately 84 x 32 meters. The project respects the place and the surroundings. Three cardinal points are surrounded by unimpressive industrial buildings but the fourth-North side is properly oriented toward the residential buildings with the silhouette of Petrov and Špilberk castle. Therefore it is oriented to the North. The building is composed of two cubic masses – the taller one and the smaller one – according to the required clear height in interior. The architectural shape is subordinate to function and the design should be maximally minimalist without any additional masses. The most important idea in the project is keeping transparency and clarity adapted to human scale. A functional architecture should show where we can enter and on the contrary where the restricted areas are. It should reflect the current architectural tendencies and the local genius loci and also represented the owner. That’s why Herold company aren´t surrounded by fence. On the other way there is projected extensive grassy area in contrast of industrial building. Prefering functional disposition and architectural elements (ribbon window, free glass facade, connection with the nature, flat roof, etc.) refer to the Functionalism history of Brno.
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Design of Bread Cutting Machine
Zbořil, Jan ; Rajlich, Jan (referee) ; Rubínová, Dana (advisor)
The topic of my bachelor thesis is designing a self-service bread cutting machine. The project is focused on improving the esthetical side of the machine, but also comes with inventional ergonomic and technological solutions concerning the operation of the machine and its cutting system.
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Risk of Small Company Establishment
Fišar, Vratislav ; Mayerová,, Šárka (referee) ; Koráb, Vojtěch (advisor)
This thesis deals with a real business plan, including the assessment of individual risks, the establishment of a small bakery shop, which should be located in one of the city districts of Brno, namely Maloměřice a Obřany. In the first theoretical part, the basic concepts, definition of necessary analyzes and detailed description of individual parts of the business plan are introduced. The practical part uses theoretical knowledge, a critical risk analysis, market analysis and a business plan for the enterprise.
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Možnosti úpravy těst a jejich fortifikace při výrobě pekárenských výrobků
Samenova, Madina
The theoretical part focused on the history of bakery, traditional technological procedures, the legislative concept of bread types, requirements for their quality parameters and additives to improve the properties of pastry. Special attention was also paid to fortifications and non-traditional methods of fortifications in Kazakhstan. The practical part involved a baking experiment, where 5 different variants of bakery products were baked and evaluated. The fortified variants contained the additions of vegetable or fruit powder (10 % by weight of flour). The baked products were then subjected to sensory analysis, which was evaluated statistically and by the method of sensory profile. The variant with the addition of banana powder can be denoted as the best product in terms of sensory acceptability. The high evaluation of this variant can be ascribed to its approaching to the control variant (without fortifiers).
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Speciální druhy pečiva a možnosti inovace receptur
Janečková, Šárka
Thesis is focused on the production of baked goods for population groups suffering from diseases that require special dietary therapy. Subject of the literature research was to get acquainted with three of the most serious of them - celiac disease, Crohn's disease and diabetes and a consequent summary of the individual dietary requirements related to the diseases. The aim was to create an overview of basic, innovative and non-traditional ingredients suitable for the production of special baked goods for people suffering from these diseases. Practical part of the work was based on the development of six recipes for the production of bakery products using non-traditional ingredients, followed by successful execution of baking expe-riment, instrumental analysis of samples and sensory evaluation of the products. The baking experiment resulted in 3 groups of baked goods - gluten-free, non-residual and low-carbohydrate. The best volume, firmness and sensory properties were achieved in the gluten-free bakery products, which were very similar to the conventional bakery products and were also judged to be the most sensory ac-ceptable based on the sensory questionnaires. For the other two groups of bakery products, the results of the measurements and sensory evaluation were not very sa-tisfactory, although very interesting crust and crumb colours were achieved in the-se samples due to the used ingeridents.
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Sladování netradičních surovin
Rumanová, Monika
The topic of this thesis, Malting Unusual Ingredients, is focusing on the basic ingredients for the production of malt, the phases of malting process and the nature of unusual ingredients that could be used for its production. Further it looks at the characters of the different malts and possibilities of their use in the food industry. The experimental part of my research includes different varieties of malting of the selected cereals. As well as the traits of the cereal mass such the moistness, germination, weight per a thousand grains, volume weight, the containment of fat, the containment of starch and the containment of the nitrogenous substances. The main purpose of this research was to find an optimal malting method for the selected cereals and the usage of the malt for further food industry production, especially beer, cereal drinks and breads with the addition of brewer´s draff. The malts went through the dialysis and the containment of the sugars, fats, extract of the malt and of the malt wort was specified. The products went through the sensorial valuation and the chemical analysis was carried on the beers. The results of the sensorial analysis of the cereal drinks and the breads as well as the chronografic allocation of the samples including the illustrations can be found in the section with the practical results.
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Využití lnu a lněné vlákniny v pekárenské výrobě
Chalupníková, Romana
The bachelor thesis describes the issue of growing flaxseed from soil preparation before sowing to harvest. Furthermore, it describes its qualitative factors and requirements that affect its quality. The paper describes the chemical composition of the seed, which has a high content of fiber, fats, proteins, etc. from the nutritional point of view and the use of flax seed in food. Flax seeds are used for the production of linseed oil, flax flour, etc., which are valuable for their high nutrient content. In the practical part is created a recipe with the addition of flax fiber from gold and brown flax. After the Rapid-Mix Test, the individual pieces of pastry are sensory and processed data.
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Využití pšenic s barevným perikarpem a endospermem v potravinářství
Němcová, Vendula
The thesis The use of wheat with colored pericarp and endosperm in the food industry is focused on color wheat varieties concerning the anatomical structure of grain, chemical composition, genetic determination and characteristics of varieties PS Karkulka and Scorpion. Great emphasis is put on natural pigments and other antioxidants and their positive effects on consumer health. In the last chapterof the literature review, there are described the usage of these varieties in food production especially in bakery products, pasta, and malt. The practical part is devoted to the production of bakery products and pasta using bran and wholegrain flour from colored wheat.
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Risk of Small Company Establishment
Fišar, Vratislav ; Mayerová,, Šárka (referee) ; Koráb, Vojtěch (advisor)
This thesis deals with a real business plan, including the assessment of individual risks, the establishment of a small bakery shop, which should be located in one of the city districts of Brno, namely Maloměřice a Obřany. In the first theoretical part, the basic concepts, definition of necessary analyzes and detailed description of individual parts of the business plan are introduced. The practical part uses theoretical knowledge, a critical risk analysis, market analysis and a business plan for the enterprise.
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