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Využití DNA markerů u pšenice s nestandartním zbarvením obilky
Pečinková, Jana
Nowadays, there is a growing interest in better and healthier food, a lot of attention is focussed on colored wheat with high anthocyanin content. The positive effect of anthocyanins is their antioxidant effects which has been demonstrated in many studies. On this basis, there is effort to breed new wheat varietes with non-standard coloration of the grain. From a collection of genotypes provided from Agrotest Fyto Kroměříž Ltd. Sixteen genotypes of wheat (Triticum aestivum L.) with purple pericarp and two genotypes with red grains used as standard controls were analyzed. PCR-based analyses were performed using specific primers. The Pin protein alleles (Pina-D1 and Pinb-D1) were detected affecting the kernel hardness. Nearly half of the samples did not form the PCR product for Pinb-D1 locus and the rest of genotypes shower genetic predisposition for hardness grain. Further analyzes were performed on the detection of null alleles of the Waxy genes. Any null alleles were found in selected genotypes. An important part of baking quality is low molecular weight glutenins, labeled with Glu-A3 locus with high allelic variability. Glu-A3d and Glu-A3f alleles were detected in analyzed samples, which may have these genotypes as required 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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Barevné pšenice, možnosti zpracování a pekárenské využití
Plucarová, Dana
The aim of this diploma thesis was to carry out a literature search on the topic of „Colored Wheat, Possibilities of Processing and Bakery Use“ and to make bakery experiments using selected wheat varieties with non-traditional grain colour. The theoretical part deals with the pigments responsible for the colouring of wheats and its positive effects on human health, and also deals with the possibilities of bakery use of colored wheat in practice. In the practical part of the thesis, three bakery experiments were carried out with wheat varieties PS Karkulka (purple pericarp) and Skorpion (blue aleurone). In the first experiment, the addition of bran and finely ground bran of colored wheats to commercial flour was tested. In the second experiment flours (white and wholegrain) of colored wheat and the addition of caramel malt from colored wheat to commercial flour was tested. The third experiment assessed the addition of malt sprouts from colored wheat to commercial flour. All bakery samples were evaluated for baking characteristics, sensory analysis was made and objective colour measurement using spectrophotometer was performed.
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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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