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Influence of carbon dioxide elevated concentration on wheat flour quality
Drahovzalová, Kateřina ; Márová, Ivana (referee) ; Hrstka, Miroslav (advisor)
This thesis studied the influence of elevated carbon dioxide concentration on the properties of ears, grain and flour in two varieties of wheat (Triticum aestivum). The Vánek and Septima varieties were grown in special greenhouses, both in normal atmosphere with carbon dioxide concentration (AC = 385 ?mol?mol-1), and at elevated carbon dioxide concentration (EC = 700 ?mol?mol-1). Quantitative analysis of grain (the content of crude protein, starch, moisture and hardness of grain) was carried out using NIR, gluten content (gluten index) was determined after washing with water and gluten quality was expressed as falling number. Total crude protein content was determined according to Kjeldahl, total amino acids and amino acids content by ion exchange chromatography. Variety Vánek showed significantly larger size of the spikes, more grains and higher grain weight, when it was cultivated in the atmosphere of elevated CO2 concentration. For variety Septima, the size of AC and EC ear variants was comparable, but the ears of corn grown in the EC had a significantly greater number of grains and greater weight. Vánek variety grown in elevated CO2 concentration had lower weight of 100 grains, Septima variety grown in elevated CO2 concentration had greater weight of 100 grains. The varieties Vánek and Septima grown at elevated CO2 concentration showed significantly lower content of crude protein (28.4%) and gluten index (by 34.6%). In comparison with the AC variant, EC also showed lower overall content of crude protein and amino acids.
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Preparation of rolls with addition of alternative flours
UHLÍŘOVÁ, Lenka
This bachelor thesis is focused on the production of ordinary pastry with the use of alternative flour. Four kinds of crop flour, made from seed pomace of flax (Linum usitatissimum L.), hemp (Cannabis sativa L.), squash (Cucurbita pepo L.) and milk thistle (Silybum marianum L.), were selected. In the literary part of the thesis, common pastry according to legislation, basic and auxiliary raw materials for production and production technology are all de-fined. The crops, from which the addition to wheat flour was processed, are also described. The practical part deals with the production of five types of wheat buns. Four of them are enriched with 5 % of flour made from seed pomace of the four mentioned crops. Production of buns was followed by sensory evaluation according to the descriptors. Weight lost by baking, the quantity of polyphenolic substances and antioxidant activity were also evaluated.
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Evaluation of hemp protein flours stability
NĚMCOVÁ, Hana
The aim of this diploma thesis is to explore the possibility of storage of hemp protein concentrates extracted by mechanical sifting of milled hemp (Cannabis sativa) seed cake. On the ground of previously acquired scientific knowledge two size fractions of hemp flour were prepared - protein flour containing particles lower than 180 m and fibre flour containing particles larger than 180 m. The two types of flours were subsequently stored for the period of eight months in different conditions. On the stored samples and on the samples before the attempted experience were evaluated following parameters: dry matter, fat content, titratable acidity, antioxidant activity and polyphenol content. The diploma thesis found out the evaluated parameters are statistically significantly affected by the flour's fraction. The type of storage has statistically significant effect on all the parameters, except of the antioxidant activity. The analysis showed that the storage is less suitable for fraction containing less than 180 m because the fraction containing particles less than 180 m is more likely to go rancid given to the larger fat content, shows lower antioxidant activity, contains less polyphenols and tends to become moister. Better outcomes were showed by samples stored in vacuum, of which samples stored at a temperature of 5 °C showed even better results. These samples revealed lower fat dissociation, lower acidity and higher antioxidant activity. However, 9 % moisture that could lead to higher microbial strain was observed.
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Rozdíl ve zpracování pšenice a žita na mouku
Procházková, Iveta
This bachelor thesis is focused on the difference between flour production from wheat and from rye. The work is in the form of literary recherche. There are two parts, the first one focuses on the caryopsis structure and chemical components. The main difference in chemical components of wheat and rye is that the wheat gluten is composed of proteins whereas rye gluten is composed of non-starch polysaccharides and pentosanes. The second part describes the technology of grain processing from the intake, through the milling, where there are different diameters of milling rollers for wheat and for rye. The work delienates the mixing, expedition and characteristics of the single types of passage flours. It also characterizes the given machines and their function in the grain flow and the following grist by the mill another difference between wheat and rye is the colour of the flour, which is caused by the diverse content of the covering layers. The last part evaluates the given problematic of the mill technology.
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Možnosti obohacení pekařských výrobků luštěninovými moukami
Lisá, Andrea
The bachelor thesis engages legumes in general, from their cultivation to their final processing. I focused on analysis of the chemical composition of the legume seeds and on the effect of the antinutritional factors on the contained nutrients. I worked in more detail on the use of the legumes for flour, on its use in bakery and on its influence on the resulting bakery products. Legume flours increase in the bakery products content of proteins, lipids, fiber and minerals and they decrease content of carbohydrates and gluten. They increase absorption of water and the development time of the dough. The stability of the dough is affected negatively. The stability is also prolongated by adding 10% of chickpea flour. Lentil flour increases water absorption and the development time of the dough since the addition of 50 % of flour. Final bakery products are less cambered, with the characteristic darker colour of the crust and with the characteristic taste. Legume flours are also often added into the dough of the cookies. Soya flour is even added into the donut dough to reduce the absorption of the fats during frying.
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Evaluation of functional properties of selected vegetable flours
VÍTKOVÁ, Věra
This bachelor thesis deals with basic structure, nutritional properties, production and use of flours. There are information about cereals and legumes, which are used for productions of flours. This thesis talks about food intolerances, which can be a reason why change basic flours of wheat, barley, oat and rye to another. Practical part is about 14 flours, which were tested on dry matter, humidity, nitrogen substances content, proteins, protein electrophoretic profiles (patterns), solubility, water and fat holding capacity, formation of gels and changes of colours during a boiling. The results of this research are information about nutrition and functional properties of tested flours.
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Protein composition of flours and bakery products
Rychlovská, Kristýna ; Čapek Adamec, Martin (advisor) ; Hynek, Radovan (referee)
The aim of this study was to carry out an analysis of a protein composition of diferent crop species using the method of peptide mass mapping. The samples were analysed using analytical method LC/ESI-Q-TOF and the acquired spectra were compared with the plant protein databases. The origin of the found plants was discussed in the aspect of the reliability of the used method considering the taxonomical relationships in the taxonomical group. The results of the analysis were compared with the food composition specified by the producer, and it was evaluated, if it is possible to verify the protein composition by using the applied method. In case of maize (Zea mays) this method is considered as reliable, because all of the found proteins were indentified as maize proteins. In case of rice (Oryza sativa) and pea (Pisum sativum), only one, respectively, two proteins of different plants species were found in the number of the relevant plant proteins. This method was evaluated as not so reliable for samples made of cereals (Poaceae). It is possible to conclude, whether the product comes from Poaceae or not, but it is impossible to verify the taxon of genus or the inferior taxons. This fact was in a great extent disscused in this thesis - the reason is probably the resemblance of Poaceae, and the...
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Influence of carbon dioxide elevated concentration on wheat flour quality
Drahovzalová, Kateřina ; Márová, Ivana (referee) ; Hrstka, Miroslav (advisor)
This thesis studied the influence of elevated carbon dioxide concentration on the properties of ears, grain and flour in two varieties of wheat (Triticum aestivum). The Vánek and Septima varieties were grown in special greenhouses, both in normal atmosphere with carbon dioxide concentration (AC = 385 ?mol?mol-1), and at elevated carbon dioxide concentration (EC = 700 ?mol?mol-1). Quantitative analysis of grain (the content of crude protein, starch, moisture and hardness of grain) was carried out using NIR, gluten content (gluten index) was determined after washing with water and gluten quality was expressed as falling number. Total crude protein content was determined according to Kjeldahl, total amino acids and amino acids content by ion exchange chromatography. Variety Vánek showed significantly larger size of the spikes, more grains and higher grain weight, when it was cultivated in the atmosphere of elevated CO2 concentration. For variety Septima, the size of AC and EC ear variants was comparable, but the ears of corn grown in the EC had a significantly greater number of grains and greater weight. Vánek variety grown in elevated CO2 concentration had lower weight of 100 grains, Septima variety grown in elevated CO2 concentration had greater weight of 100 grains. The varieties Vánek and Septima grown at elevated CO2 concentration showed significantly lower content of crude protein (28.4%) and gluten index (by 34.6%). In comparison with the AC variant, EC also showed lower overall content of crude protein and amino acids.
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Suroviny pro výrobu jemného pečiva a výrobní sortiment
Šindelářová, Monika
There is contained legislature about pastry and consumption of pastry in the first part of this bachelor's thesis on the topic Raw materials for the production of pastry and productive assortment. The second part of the work is focused on the nutritional composition of basic raw materials (flour, fat, sugar, leavening agents, water, milk, eggs, bakery improvers, filling) and on their main functions in dough and pastry. There is described dividing of pastry into cake pastry, Christmas cake, fried pastry, puff pastry, short pastry, sponge pastry and whipped pastry, their production and assortment of pastry in the next part. There is briefly described package of pastry and possibility of using freezing technology in the bakery and there is fat content of pastry in the last part. There are pictures of assortment of pastry in the enclosure.
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