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Comparison of selected parameters of draft beers and lagers from breweries and microbrewery
HEJTMÁNKOVÁ, Zdeňka
The dissertation compares selected qualitative parameters beers on tap and lagers produced in large breweries and mini-breweries. The first part of the thesis briefly describes the basic raw materials for beer production. This is followed by a description of the production technology,which includes the production of malt and wort, fermentation and the finishing of beer. The practical part of the dissertation describes selected types of beer. Values obtained from a component analysis of beers are evaluated in tables and graphs. Individual beers are assessed mainly according to the alcohol content (% vol.). The difference between the microbrewery and large breweries was insignificant. The work includes sensory evaluation of selected samples. Taste, aroma, opacity, carbonation and bitterness of beers are assessed. The best rated beer in the sensory rating was Samson BOCK. From the mini-brewery Čtyrák 12 ° light premium lager beer was the best.
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Hodnocení bezlepkových potravin se zaměřením na pečivo
BRABENCOVÁ, Aneta
The aim of this thesis is to suggest a gluten-free mixture that will satisfy the sensory and technological properties of gluten-free pastry. To improve the structure and at the same time to substitute the gluten chia seed and chia flour were added to the dough. These two components should increase both pastry structure and nutritional value. The other ingredients that made up the mixture were one-kind flour: buckwheat, rice and corn one. The aim of the thesis was to find suitable combination of quantities of these kinds of flour, to create a draft of the recipe and to realize sensory evaluation. The thesis also includes the issues of celiac disease, problematics of labelling of gluten-free products and sensory evaluation. Sample preferences, textures, smell and flavour have been assessed here using selected methods. At the end of the thesis the results of the questionnaire survey are presented.
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Quality evaluation of gluten-free food, concretely gluten-free pastries
MARKO, Tomáš
This diploma thesis deals with theme "Quality evaluation of gluten-free food, concretely gluten-free pastries". Theoretical part is concerned about coeliac disease in general, their symptoms, forms and diagnostic. There is described basic principal of coeliac disease and approachable gluten-free food. Then the basics of sensory analyse are described. Practical part is focused on finding suitable gluten-free flour and baking samples of bread based on recipe with care about improving nutritional value. Baked bread samples, made from commixture of gluten-free flour with enrichment of different amount of flaxseed, were evaluated with suitable methods of sensory analysis. This analyse shows which sample is the most preferred and based on those information it is proposed to enlarge offer in gluten-free pastry.
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