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Study of physio-chemical properties of high-protein baking mixtures
Damborská, Alexandra ; Diviš, Pavel (referee) ; Pořízka, Jaromír (advisor)
In terms of nutrition, proteins are an integral part of the diet. They have many functions in the human body, and their lack in the diet has a negative effect on human health. For now, the biggest source of protein is animal production. However, plant sources, which are also rich in protein content, are also starting to come to the fore. Pastries are among the most consumed foods in the world. By adding protein isolates, concentrates or hydrolyzates, you can increase the protein content of baked goods and, in addition, enrich its amino acid profile. The following proteins were selected for the preparation of high-protein bakery mixes - pea protein isolate, wheat bran protein concentrate, beef protein hydrolyzate, brown rice protein isolate, egg white protein isolate, whey protein isolate, soy protein isolate, gluten and hemp protein concentrate. The protein content of plain wheat flour was determined to be 11%. The mixtures were mixed so that the resulting protein content was 20%. The reference sample of plain wheat flour T530 and the high-protein mixture were analyzed to determine the chemical and mainly the rheological properties. From the rheological determinations, a farinographic and extensographic analysis of the formed doughs was performed. The determined parameters were processed by the principal component analysis method to compare the properties against the reference.
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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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Determination of selected elements in cereal flours and their gluten-free alternatives
Venclová, Veronika ; Hraníček, Jakub (advisor) ; Nováková, Eliška (referee)
This study deals with the determination of calcium, magnesium, phosphorus, potassium, sodium, iron, zinc, copper, manganese and molybdenum in cereal gluten flours and its gluten-free alternatives. The flour samples were digested using a microwave device and the elements in solution were subsequently determined using an inductively coupled plasma mass spectrometer. Optimization of the digestion of the selected flours was performer prior to the actual determination of the elements. The aim of the work was to determine the above listed elements in the flour samples and to establish a basic overview of the elemental composition of the different flours. This overview and comparison of the different flours is intended to help the people with celiac disease to choose gluten-free alternatives to wheat flour. Keywords Inductively coupled plasma mass spectrometry, microwave digestion, calcium, magnesium, phosphorus, potassium, sodium, iron, zinc, copper, manganese, molybdenum, wheat flour, gluten-free flours, celiac disease
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Rheological properties wheat flour mixed with cricket flour.
ČEDÍKOVÁ, Barbora
The diploma thesis is focused on a comprehensive analysis of the rheological properties of the mixture of wheat flour with the addition of cricket flour. In conclusion, based on previous analysis and its own bakery experimet, it has been demonstrated that a mixture with the addition of cricket flour up to 20 % appears to be the optimal application for bakery purposes.
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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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