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Vývoj rychlé metody pro stanovení barvy speciálních sladů
Křepelová, Simona
The aim of this work was to suggest a quicker, technically-undemanding, and easy to use method for measuring the malt colour without congress mashing, and to evaluate the extent how the colour values obtained by this quick method will vary from the values obtained by a standard method. 12 malt samples were used for the experiment (3.1 -- 1320 j. EBC), wort was prepared from them in the standard (congress) way and in the new quicker way. The quick method for wort preparation was based on the extraction of overground malt in hot water. The extraction lasted 5, 10, and 15 minutes. The following properties of wort were measured by the spectrophotometer: clarity (L*) a* and b*. Overall differences in the clarity (L*) and calculated total colour difference (delta E*) between the wort prepared by the tested method and the congress wort were caused by the fact that boiling water, which created conditions for Maillard reactions, was used for the extraction. High-molecular colour components started to be formed in the extract. The suggested method seems to be applicable, but it will be necessary to optimize its conditions, especially to decrease the water temperature for extraction.
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Použití sladových výtažků do perníkových těst
Pohlodková, Lenka
Topic of my diploma thesis is "Using of malt extracts for gingerbread doughs". The subject of this thesis is possibility of use baking malt extract for gingerbread doughs. In this examination, six kind of gingerbread was made. The difference in the compound of the examined gingerbreads was use of various kinds of sweeteners. For this examination were used honey, invert sugar and malt extract. For the other gingerbread doughs were used these combinations of sweeteners (invert sugar + honey, invert sugar + malt extract and honey + malt extract). For this sensory analysis were used eight descriptors -- shape, colour, surface, smell, porosity, aroma of spices, overall flavour and overall impression. Besides the sensory analysis, also was measured colour of gingerbreads with using spectrophotometer. By the sensory analysis and spectrophotometric determinativ was found, that the darkest gingerbreads were with invert sugar in combination with honey and the lightnest gingerbreads were with malt extract and with honey. From the results of this sensory analysis was defined that, the sample where invert sugar was used, gave best results. The use of malt extract for gingerbread dough is not suitable, mainly because of the bad colour, smell and flavour of the final product. There is possibility to use malt extract in combination with invert sugar for better characteristics of the final product. In this case, the invert sugar will be the predominate sweetener (malt extract in amount of 2 %).
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