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Hodnocení kvalitativních parametrů zrna pšenice ozimé u odrůd z víceletých pokusů
Kužílková, Ilona
The aim of the thesis is to deal with the problematics of wheat grain quality assessment. In the literary research the anatomical structure and chemical composition of wheat grain is described. Furthermore, wheat grain baking quality requirement are characterized. The quality parameters are described in more details. In requirements, this thesis deals with the requirements of varieties registration. The experimental part of this thesis was conducted at two locations in a small-plot field experiment at the Field Experimental Station MENDELU in Žabčice. It was multi-years trial that was carried out in three growing seasons (2019/2020, 2020/2021 a 2021/2022). There were fifteen wheat varieties of a different quality evaluated. The yield of individual varieties was measured and then the baking quality parameters were evaluated. The evaluated quality parameters included: bulk density, falling number value, sedimentation value, nitrogenous substances content and wet gluten content. All quality parameters were influenced by the course of weather conditions throughout the year and also by the genotype of the variety. The content of nitrogenous substances and wet gluten was also influenced by the habitat conditions. At the same time, it was possible to observe interaction between individual factors. The highest values of quality parameters were found in varieties Butterfly, Bohemia and Genius, however the lowest values in varieties LG Orlice, RGT Sacramento and Steffi. The highest yields were achieved by varieties LG Orlice, Steffi and RGT Sacramento, while Bohemia and Butterfly obtained the lowest yields. Varieties like Balitus, LG Dita and Pirueta can be recommended for baking purposes.
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Vliv chemického složení a technologické kvality zrna pšenic s barevným perikarpem na kvalitu pekárenských výrobků
Kubová, Šárka
The aim of this thesis was to carry out literaly research on The influence of chemical composition and technological quality of wheat grain with color pericarp on the quality of bakery products. Next evaluate the technological quality of the wheat and find out the suitability for bakery use. The literary parts deals with the anatomical structure of wheat grains and their chemical composition, then are described certain wheat varieties with unusual coloring of the grain, natural colorants responsible for their coloring (anthocyanins and carotenoids) and the technological quality of wheat. Due to the presence of pigments with antioxidant activity in the grains, are also described antioxidants and their importance in functional foods. In the practical part were used a variety of wheat Skorpion with blue aleuron and two varieties of wheat with purple pericarp Rosso and Karkulka. In the baking experiment was testing for individual varieties the influence of the different reciped with the different addition of flour and bran to the quality of the final product. The samples of pastry were subsequently sensitively evaluated and measured with Tira Test.
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Velikost kořenového systému pšenice seté ve vazbě na výnos biomasy
Němec, Ondřej
The bachelor thesis deals with the influence of the size of root system on the grain yield of wheat (Triticum aestivum L.). In the literature review, there is a description of the origin and anatomical structure of the root system, the description of the abiotic factors (lack of water, air temperature and mineral nutrition) and their influence on the properties of the root system and also the relationship between the root system size and grain yield of cereals. The second part of the thesis is focused on methods of studying the root system by electrical capacity. The practical part evaluated the size of the root system (RSS) of the selected varieties of wheat sown in the field experiment. The RSS was measured at three growth stages (columning, earing and filling grains) by the method of electric capacity. It was found that there are statistically conclusive differences in the RSS between the varieties of wheat with different baking quality, of which the category B had the largest root system in stem elongation and category C during the grain filling. The influence of the root system size on grain yield was not statistically conclusive, however, the positive correlation between the RSS at the stage of grain filling with grain yield (r=0.433) was detected.
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Kvalita zrna a pekařských výrobků z vybraných genových zdrojů pšenice s modrým a purpurovým zabarvením
Kučerová, Anežka
Dissertation deals with the development of the genus Triticum, anthocyanins, mill and baking quality, chemical composition of caryopsis and wheat with blue aleurone and purple pericarp. Quality laboratory analyzes were carried out on indicators of milling and baking quality. With baking experiment bread samples were made with varying proportions of bran and flour derived from wheat colored varieties. Samples of pastries were sensory evaluated by trained assessors by using unstructured graphical scale. In 9 indicators of technological quality from 12 measured the variety with blue aleurone Skorpion showed better values than variety with purple pericarp Rosso. Both varieties in most indicators met standards for bakery wheat. Bakery experiments composed of samples with the gradual addition of bran obtained from varieties with blue and purple color were performed and evaluated. The addition of bran was increasing 5 % for each of the samples from 0% to 20 %. Best values of the baking experiment a pattern with the addition of 15 % bran varieties of Skorpion showed. Blue variety Skorpion contains larger amounts of anthocyanins than the purple variety Rosso. It was found that in pastries containing added coloring bran, also after heat treatment, on average 33% of the anthocyanins from the original value remain. Blue variety Skorpion showed better baking nature, was better sensory evaluated and higher amounts of anthocyanins compared with purple Rosso was found; therefore it appears to be preferable for using in bread production.
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