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Comparison of pasta manufactoring in Europe and Asia
Píšťková, Magdalena ; Vránová, Dana (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis deals with differences between manufacturing technologies of European and Asian noodles. First part concentrates on wheat as a basic raw material for noodle production. Structure and chemical composition of wheat grain, growing conditions, Triticum durum are described. Next part considers wheat flour, the most important product made of wheat, its manufacturing, storage, defects, and kinds. Semolina made of Triticum durum wheat is mentioned. In more detail it concentrates on classification and manufacturing technology of pastes booth in Europe and Asia. Further it considers other raw materials used and also additives that are used in order to improve nutritional value, color, and taste of final products. In conclusion there is a summary of differences among raw material and the additives used in pasta and noodle production. Lastly the manufacturing technology comparison of European pastes and Asian noodles is done.
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Pekárenské výrobky a těstoviny jako funkční potraviny
Lehkoživová, Victoria Patricie
The bachelor thesis focuses on bakery products and pasta and the possibilities of their fortification with substances of significant nutritional value for the human organism. In the first part the thesis focuses on the characteristics of the input raw materials, i.e., cereals. In the next part the production technologies and products are described. The literature search concludes with a discussion of important and nutritionally valuable substances, including their possible applications for fortification. Products Cereal products are an essential component in human nutrition. Therefore, they can be used very effectively for targeted fortification and increasing the nutritional value of products, They can contribute to to significantly expand the portfolio of functional foods. In the practical part, the 9 recipes of bakery products fortified with raw materials containing nutritionally valuable substances were developed. Their sensory acceptability was evaluated and the results were processed in tabular and graphical form.
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Možnosti využití kořenících směsí a aromat v pekárenství a těstárenské výrobě
Skácelová, Andrea
My master thesis: The Possibilities of spice blends and flavors in baked goods and pasta production deals with the use of spice mixtures in an unusual way. In this thesis, spices are described in great thought and detail, then focuses on the description of baked goods and pasta production. The practical part of this paper is created and tested from recipes for bread production using various mixtures of spices and tested by sensory and instrumental analysis. Additionally, the pastas were prepared with mixtures of spices, sensory assessment, and laboratory analysis. The results were summarized in tables and graphs, and evaluated by available statistical methods.
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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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Výroba těstovin z netradičních surovin
Tesař, Miroslav
The aim of the thesis was to produce pasta using unusual raw materials, especially colored varieties of wheat. The literary research describes input raw materials for pasta production with a deeper focus on both standard and nontraditional varieties of wheat with different color of wheat. Here are examples of color variations of wheat, colorants responsible for colouration of wheat and use of these varieties in technology of pasta. An important part is the principle of pasta production. The practical part of this work includes the evaluation of nine proposed pasta recipes, which were made in the university laboratory. The recipe for pasta samples is made of semolina and whole wheat flour of two colored wheat varieties: Skorpion variety with blue aleuron and PS Karkulka variety with purple pericarp. The assessment of the quality of the produced pasta samples includes cooking, texture and sensory evaluation.
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Kvalita těstovin ovlivněná přídavkem vlákniny
Durďák, Václav
The main aim of the thesis The quality of pasta affected by fibre was to suggest a recipe with addition of oat fibre (HF 401-30), wheat fibre (WF 1000) and bamboo fibre (BAF 200) in amounts of 1 %, 3 % a 5 % and further to assess the effect of added fibre to the quality of pasta. There were made 20 samples of shell-shaped pasta with natural pigment in the laboratory of the Institute of Food Technology, Mendel University. I have done universal tensile and pressure test, defined a colour and cooking tests, which included testing of raw pasta and boiled pasta. The results were processed in Statistica 12 and MS Excel programmes. It has been demonstrated the addition of fiber to the recipe has no negative effect on the resulting sensory and textural properties of the product. The most acceptable was non-egg sample with 5 % bamboo fibre. Fibre has improved colour, taste and reduced stickiness.
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Možnosti výroby piva, pekárenských a těstárenských výrobků pro celiaky
Dvořáková, Šárka
The master thesis Possibilities of production of beer, bread and pasta products for celiacs deals with using naturally gluten free raw materials for the production of gluten-free bread, pasta and beer destined for the needs of celiac patients. The thesis describes the problems of celiac disease, its symptoms and treatment methods, which among other things based on a strict gluten-free foods eaten. The practical part is designed and tested recipe for the Christmas cakes production of gluten-free mixture Jizerka, with the addition of 0%; 3%; 5% and 7% of wheat fiber, then were prepared gluten-free pasta using 6% bamboo or pea fiber were produced, and gluten-free beer using malt produced from maize varieties equine tooth. Gluten-free products have subsequently been sensory tested and the results evaluated by the availa-ble statistical methods.
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