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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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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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Odrůdová náchylnost rodu Cucurbita k houbovým patogenům
Petržela, David
This diploma thesis is focused on susceptibility evaluation of gourd (Cucurbita pepo) varieties. The aim was the evaluation of frequency and intensity of infection by Golovinomyces cichoracearum that causes powdery mildew disease of cucurbits and Alternaria cucumerina that causes Alternaria leaf blight of cucurbits. The observing was doing in SEMO a. s. operating conditions in year 2016. The highest resistance against both pathogens was detected in Sunseance and Ambassador varieties. The lowest resistance against Golovinomyces cichoracearum was detected in Startgreen, Goldline and Jigonal varieties and the lowest resistance against Alternaria cucumerina was detected in Delikates variety.
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