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Study of the quality of oilseeds in bread products
Fučík, Jiří ; Pořízka, Jaromír (referee) ; Vespalcová, Milena (advisor)
This bachelors thesis focuses on analysis of crude oils pressed from oil seeds commonly used in bread products. Analysis of oils is made on different heat treated samples of seeds and commercial available oils. In the theoretical part is described the bread-making technological steps and processes, characterized oil seeds used in bread-making and oils from these seeds. In addition there is a description of experimental techniques and used types of quantitative analysis: saponification number, acidic number, ester number, iodine number and peroxide number. In the experimental part was analysed in total three samples of commercial available oils (flaxseed, sesame, sunflower) and three samples of oils pressed from fresh oil seeds (flaxseed, sesame, sunflower). Seeds were also baked in the bread, pressed and analysed. Results of each sample preparation phase was compared and possible change justified.
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Study of the quality of oilseeds in bread products
Fučík, Jiří ; Pořízka, Jaromír (referee) ; Vespalcová, Milena (advisor)
This bachelors thesis focuses on analysis of crude oils pressed from oil seeds commonly used in bread products. Analysis of oils is made on different heat treated samples of seeds and commercial available oils. In the theoretical part is described the bread-making technological steps and processes, characterized oil seeds used in bread-making and oils from these seeds. In addition there is a description of experimental techniques and used types of quantitative analysis: saponification number, acidic number, ester number, iodine number and peroxide number. In the experimental part was analysed in total three samples of commercial available oils (flaxseed, sesame, sunflower) and three samples of oils pressed from fresh oil seeds (flaxseed, sesame, sunflower). Seeds were also baked in the bread, pressed and analysed. Results of each sample preparation phase was compared and possible change justified.
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