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Evaluation of the sensory quality of bread
Mahdalová, Martina ; Vránová, Dana (referee) ; Vítová, Eva (advisor)
This work deals with the evaluation of sensory quality of selected samples of bread. The samples of bread were bought in TESCO Stores a. s. ČR in Brno. Totally five samples were evaluated, two of them were rye-wheat and three of them were wheat-rye. All products were packaged and sliced. Purchased samples were subjected to sensory evaluation by the ranking test and scale tests. The assessors judged three main organoleptic properties of bread – taste, odour (aroma) and texture. The results were written down in the questionnaires and consequently graphically and statistically evaluated. The assessors which took part in sensory analysis were chosen from students of Faculty of chemistry BUT.
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The Institution of the Eucharist in context of the miraculous feeding narratives
Revenda, Václav ; Brož, Jaroslav (advisor) ; Scarano, Angelo (referee)
The Institution of the Eucharist in context of the miraculous feeding narratives The Diploma thesis "The Institution of the Eucharist according to Mark in context of the miraculous feeding narratives" studies lexical, intertextual and biblical-theological relations between the Marcan account on the institution of the Eucharist (Mark 14:22- 25) and two miraculous feedings (Mark 6:35-44, 8:1-10) during Jesus' public ministry. The study exposes that in context of the Gospel of Mark all three indicated pericopes are in a key position and significance in Jesus' mission a reveal an essential aspect of the revelation and of the coming of the Kingdom of God. Beside applying the method of continuous commentary of the mentioned texts the work applies a study of parallel synoptic pericopes, referential texts in the Old Testament and an analysis of biblical- theological themes in canonical relation. A special attention is given to different aspects of the Jewish celebration of the Pesach meal and its relations to the Christian Eucharist, which has its origin in Jesus' Last Supper and finds an echo in both Marcan narratives on miraculous feeding of great amount of people as well. 81
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Využití netradičních surovin při výrobě chleba a běžného pečiva
Suchánková, Iva
Bachelor thesis deals with non-traditional raw materials for the production of bread and bakery products. The work is divided into two parts. The first section provides basic and auxiliary raw materials for the production of bakery products, baking procedure itself and the legislative division. The second part describes non-traditional raw materials (triticale, barley, malt, malt sprouts, fiber, thermally processed cereals, sorghum, ama-ranth and buckwheat) for the production of cereal products, their composition and their use in the baking industry. Of the foreign studies were mentioned studies to prepare bread and pastries recipe from non-traditional materials and evaluation of their quality.
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Evaluation of the sensory quality of bread
Mahdalová, Martina ; Vránová, Dana (referee) ; Vítová, Eva (advisor)
This work deals with the evaluation of sensory quality of selected samples of bread. The samples of bread were bought in TESCO Stores a. s. ČR in Brno. Totally five samples were evaluated, two of them were rye-wheat and three of them were wheat-rye. All products were packaged and sliced. Purchased samples were subjected to sensory evaluation by the ranking test and scale tests. The assessors judged three main organoleptic properties of bread – taste, odour (aroma) and texture. The results were written down in the questionnaires and consequently graphically and statistically evaluated. The assessors which took part in sensory analysis were chosen from students of Faculty of chemistry BUT.
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Commodity markets and the impacts of price development on the consumer price of goods
Zástěrová, Martina ; Zámečník, Petr (advisor) ; Smrčka, Luboš (referee)
The essay focuses on commodities and price development on the exchange, studies the impact of this on the consumer's prices of goods. It includes main factors influencing the price development of commodity on the exchange, the wheat was choosed as a representative commodity. The first part of the thesis is about commodity trading, exchanges and futures instruments. The other part informs about the wheat on the american market and about international trade in wheat. At the end of the thesis it is analysed the influence of the price development of wheat on the consumer's price of bread on the czech market. Also it is analysed the influence of inflation rate of Czech Republic. The thesis includes correlation analysis.
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Environmental load during production a processing of food wheat and production of bread
HYŠPLER, Robin
This thesis was made in co-operation with international project M00080- EUS-AT-SUKI Sustainable Kitchen, which is focused to make an inquiry of total emissions of carbon dioxide producted by catering estabilishments and finds possibilities of reducing these emissions. The thesis deals with an emission?s contamination of wheat flour and bread. Informations and data about agriculture, processing and transport of chosen commodities were collected from questionaires and scientific literature. The emission?s contamination of equivalent CO2 per kilogram of particular products and commodities was worked out from data and informations of the Ecoinvent database. The comparision between systems of management and regionality (ie. whether products are imported or local) is included. The main aim of this thesis was to prove whether the consumation of products from organic or conventional farming is environmentally more beneficial, the same comparision were made between regional or imported products
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