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Pretreatment of polysaccharide waste materials to maximize of hydrolysis products
Myslivcová, Pavla ; Trachtová, Štěpánka (referee) ; Babák, Libor (advisor)
This thesis deals with study of the polysacharidic waste material pretreatment in order to maximize the hydrolysis products. It has been chosen a pastry as a waste material, specifically rolls and bread. Pastry was pretreated by milling and 15% w/v suspension of pastry in the water was prepared. Then several types of hydrolysis were performed with suspensions. Products of hydrolysis were characterized by spectrophotometric method of Somogyi-Nelson and efficiency of hydrolysis was compared. Three acids (H2SO4, HNO3, HCl) and two alkalis (NaOH, KOH) in three various concentration were used for the chemical hydrolysis. Microwave and ultrasound were chosen for the physical hydrolysis.
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A study of the possibility of waste pastries using for the bioproduction of selected metabolites
Hudečková, Helena ; Vránová, Dana (referee) ; Babák, Libor (advisor)
The aim of this diploma thesis was to study the possibility of using waste bread to bioproduction of selected metabolites. As bakery waste was used waste bread that came from coffee-house “Zastávka”. Bread was pre-treated by grinding into small particles and then it was made to form 15% w/v suspension, which was subjected to enzymatic hydrolysis. For the hydrolysis has been used the -amylase for liquefaction of the substrate and that was followed by a glucoamylase which sacharificated the substrate. There have been several methods of hydrolysis from which was chosen the optimal method for pre-treatment of the substrate prior to fermentation. The effectivity and a process of hydrolysis were determined spectrophotometrically by Somogyi-Nelson method. Final yields of glucose from hydrolysis were determined by HPLC method. Enzymatic hydrolysis was followed by fermentation, which was carried out in two ways, namely by adjusting the pH of the hydrolyzate to pH 5, and without pH adjustment. During the fermentation was carried out sampling in which was determined the content of glucose, glycerol and ethanol by HPLC method. The yeasts Saccharomyces cerevisiae were used for the fermentation which was performed at 30 °C. High yield of glucose was achieved by hydrolysis in two steps (70,28 gl-1), but for the fermentation was used mixed hydrolysis (second method of mixed hydrolysis) with yield 67,94 gl-1. High ethanol yield was achieved during fermentation without treatment pH, namely 31,5 gl-1.
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Design of Bread Cutting Machine
Zbořil, Jan ; Rajlich, Jan (referee) ; Rubínová, Dana (advisor)
The topic of my bachelor thesis is designing a self-service bread cutting machine. The project is focused on improving the esthetical side of the machine, but also comes with inventional ergonomic and technological solutions concerning the operation of the machine and its cutting system.
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Use of alternative plant flours for bread production
VÍTKOVÁ, Věra
This thesis is about importance of bread in diet, nutritional composition and the result of excessive at the human health. Part of the text deals with materials which are important section of research focused at enrichment of bread without negative effect on technical properties of dough. Is an effort to keep original sensory properties. Practical part deals with hemp, gourd, milk thistle and flax flours. This material was used in 5 or 10 % for baking 17 breads following the standard recipe. These breads were dried and grinded. Grounded breads were subjected to analysis of polyphenol content, antioxidant activity and nitrogen substance content. All breads containing oilseeds had better nutrition properties. There was not a problem with technological properties during dough processing.
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Porovnání sortimentu chleba a jeho složení v menších prodejnách a supermarketech
Nárožná, Monika
The aim of the bachelor's thesis was to compare the range of bread in smaller shops and supermarkets. The thesis contains legislative requirements for bread, bread consumption in the Czech Republic, and the basic materials needed for the production of bread and special types of bread, such as garlic, sesame, pumpkin seeds and dried onion. The work includes an assortment and detailed description of the composition of products from the family bakery, the industrial bakery and the hypermarket, which owns its own bakery. Further, the thesis contains its own sensory analysis of various samples of bread with final evaluation.
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Quality assessment of gluten-free foods with a focus on pastries
ZIMMELOVÁ, Helena
The topic of this thesis is the production of gluten-free bread from naturally gluten-free flour, which will be enriched with suitable additives that will increase antioxidant activity and naturally effect on the structure of the pastry, so it will meet the sensory requirements of final consumers. The literary part define, which proteins can be found in cereals, what does the gluten means, its function in the pastry and which diseases can cause. In connection with these diseases, a gluten-free diet for improving the patient's health and suitable foodstuff are briefly described. The literary part is concluded with the theory of sensory evaluation. The practical part deals with the production of naturally gluten-free breads enriched with ingredients from kitchen onions (Allium cepa L.) and subsequent sensory evaluation of this bread. Selected statistical procedures were used to obtain, processed and evaluated data. Antioxidant activity was also monitored and evaluated. By using texture-meter was find out, what effect has additives on aging of gluten-free bread.
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Chleby z netradičních surovin s využitím koření
Svobodová, Radka
The thesis "Bread made of unusual ingredients with use of spices" focuses on the composition of individual components that are needed for baking and dividing of the loaves of bread according to the valid legislation. It also deals with the technological process of production of the wheat and rye bread, such as with the preparation of the leaven, the maturation, the process being in motion during baking or with getting cooler and packing. There is described the suitability of the bread spices and compared the use of traditional and unusual spices in the bakery industry. The thesis is supplemented with the foreign research. In conclusion, there is a bread product range available on the domestic market. It was created ten recipe according to one baked breads. The best was evaluated consisting of bread: rye, wholemeal rye flour, buckwheat flour, yeast, sourdough, water, salt, fat of wild boar, sesame, bacon and chilli.
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Design of Bread Cutting Machine
Zbořil, Jan ; Rajlich, Jan (referee) ; Rubínová, Dana (advisor)
The topic of my bachelor thesis is designing a self-service bread cutting machine. The project is focused on improving the esthetical side of the machine, but also comes with inventional ergonomic and technological solutions concerning the operation of the machine and its cutting system.
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"Fresh" pastries in retail sale of the Czech republic
MATĚJČKOVÁ, Jana
The diploma thesis identifies the attitude of the Czech public on the issue of fresh breads and pastries prepared from frozen semi-finished product based on consumer research. It is focused on the supply side, specifically on analysis of sales of fresh bread and bakery products prepared from frozen semi-finished products within the selected retail units. Further to the survey among Czech producers of bread, and also monitored supply of bread from frozen semi-finished products in selected retail chains.
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