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Hodnocení kvalitativních parametrů zrna pšenice ozimé u odrůd z víceletých pokusů
Kužílková, Ilona
The aim of the thesis is to deal with the problematics of wheat grain quality assessment. In the literary research the anatomical structure and chemical composition of wheat grain is described. Furthermore, wheat grain baking quality requirement are characterized. The quality parameters are described in more details. In requirements, this thesis deals with the requirements of varieties registration. The experimental part of this thesis was conducted at two locations in a small-plot field experiment at the Field Experimental Station MENDELU in Žabčice. It was multi-years trial that was carried out in three growing seasons (2019/2020, 2020/2021 a 2021/2022). There were fifteen wheat varieties of a different quality evaluated. The yield of individual varieties was measured and then the baking quality parameters were evaluated. The evaluated quality parameters included: bulk density, falling number value, sedimentation value, nitrogenous substances content and wet gluten content. All quality parameters were influenced by the course of weather conditions throughout the year and also by the genotype of the variety. The content of nitrogenous substances and wet gluten was also influenced by the habitat conditions. At the same time, it was possible to observe interaction between individual factors. The highest values of quality parameters were found in varieties Butterfly, Bohemia and Genius, however the lowest values in varieties LG Orlice, RGT Sacramento and Steffi. The highest yields were achieved by varieties LG Orlice, Steffi and RGT Sacramento, while Bohemia and Butterfly obtained the lowest yields. Varieties like Balitus, LG Dita and Pirueta can be recommended for baking purposes.
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Analýza nákladů potravinářského podniku
Gaborčík, Ján
The content of my bachelor thesis is an analysis of vertical commodity of a food wheat with continuity on wheat flour. Wheat flour is the main raw material for the production activities of mentioned food company and also is its significant cost factor. The literature search is focused on defining the concept of agribusiness, commodity chain and definition of costs in corporate operations. The analytical part is focused on the development of total sowing areas in the Czech Republic for the analyzed period, the cereal areas and the harvest. Further, the thesis is focused on the analysis of price transmission of wheat and wheat flour on the Czech market. At the end of my bachelor thesis, I would like to focus on analysis of the costs of the mentioned company.
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The quality of wheat grain
VOKATÁ, Lucie
The main objective thesis was consider resistence of grow grain as elementary qualitative parameter food wheat by selection variety winter wheat. The test was create in vegetational period of years 2014/2015 on the plot of Faculty of Agriculture, University of South Bohemia in České Budějovice. In total was for test select 9 variety winter wheat. All variety had show high value number fall, high resistence against grow grain, which ranged 376 to 512 s. In evaluation observe variety suitability in terms of baking, we can say elite (E) inbreads reached the highest average number values fall (479 s). Quality (A) varietes showed value (453 s) and bread (B) varieties reached the lowest value (435 s). The partial objective was evaluation and other indicators (Zeleny test, The content of N-substances and density). Value of Zeleny test ranged 35 to 53 ml., from it averaged of all varietes 49,4 ml. The content of N-substances varied for each variety in 14,23 % - 16,52 %. Most of the studied varieties meet the standard set limit density (760 g/l-1). Ranged from 747 to 819 g/l-1. During the vegetation was also evaluated the health status of vegetation and there has been a determination of ears per square meter. After harvesting, they were also evaluated as further yield elements (number of grains per spike and HTZ). The experiment was evaluated by a high level of quality indicators, where individual varieties also showed high rebenues. This may be primarily affected by higher than average temperatures during the period of years 2014/2015, agrotechnics, but but also the level of nutrition and fertilization of crops.
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The wheat quality comparison in terms of selected agricultural company
DUPALOVÁ, Šárka
The aim of this study was to compare the quality criteria of food wheat in the selected farm Kooprodukt, a.s for a period 2010-2014. Laboratory tests were tested in five wheat varieties content of bulk density, Zeleny test, falling numbers, N - substances, wet gluten and grain yield. Varieties with quality A - (excellent) reached higher values in almost all monitored parameters, especially the content of N-substances, falling number and in grain yield. On the other hand they were more influenced by weather. Varieties of quality B had lower values in the Zeleny test, wet gluten and falling numbers. The content of N - substances and the density differences were not so significant. Bread varieties Simila and Meritto did not show large differences in individual years and variety Beduin had the greatest variability. All evaluated parameters including revenues were influenced the most by course of the weather, at the Zeleny test it was larger genotype
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The effect of Harvest on Wheat Quality
JOZOVÁ, Eva
This bachelor thesis deals with the influence of harvest conditions, especially the amount of rainfall, on the quality of wheat in the year of 2007. This test used a type of food wheat and the monitored quality parameters were the falling number, the amount of N-substances, the amount of gluten and the sedimentation test. Among the other parameters the test monitored the moisture, the seed quality, 1000-seed weight and the volume weight. According to the achieved results the rainfall had a negative influence on the parameters of the falling number, the sedimentation test, the amount of N-substances, the amount of gluten and the moisture. In the other parameters the influence of rainfall was not proved.
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