The aim of this thesis was to carry out literaly research on The influence of chemical composition and technological quality of wheat grain with color pericarp on the quality of bakery products. Next evaluate the technological quality of the wheat and find out the suitability for bakery use. The literary parts deals with the anatomical structure of wheat grains and their chemical composition, then are described certain wheat varieties with unusual coloring of the grain, natural colorants responsible for their coloring (anthocyanins and carotenoids) and the technological quality of wheat. Due to the presence of pigments with antioxidant activity in the grains, are also described antioxidants and their importance in functional foods. In the practical part were used a variety of wheat Skorpion with blue aleuron and two varieties of wheat with purple pericarp Rosso and Karkulka. In the baking experiment was testing for individual varieties the influence of the different reciped with the different addition of flour and bran to the quality of the final product. The samples of pastry were subsequently sensitively evaluated and measured with Tira Test.

Dissertation deals with the development of the genus Triticum, anthocyanins, mill and baking quality, chemical composition of caryopsis and wheat with blue aleurone and purple pericarp. Quality laboratory analyzes were carried out on indicators of milling and baking quality. With baking experiment bread samples were made with varying proportions of bran and flour derived from wheat colored varieties. Samples of pastries were sensory evaluated by trained assessors by using unstructured graphical scale. In 9 indicators of technological quality from 12 measured the variety with blue aleurone Skorpion showed better values than variety with purple pericarp Rosso. Both varieties in most indicators met standards for bakery wheat. Bakery experiments composed of samples with the gradual addition of bran obtained from varieties with blue and purple color were performed and evaluated. The addition of bran was increasing 5 % for each of the samples from 0% to 20 %. Best values of the baking experiment a pattern with the addition of 15 % bran varieties of Skorpion showed. Blue variety Skorpion contains larger amounts of anthocyanins than the purple variety Rosso. It was found that in pastries containing added coloring bran, also after heat treatment, on average 33% of the anthocyanins from the original value remain. Blue variety Skorpion showed better baking nature, was better sensory evaluated and higher amounts of anthocyanins compared with purple Rosso was found; therefore it appears to be preferable for using in bread production.

The aim of this diploma thesis was to carry out a literature search on the topic of „Colored Wheat, Possibilities of Processing and Bakery Use“ and to make bakery experiments using selected wheat varieties with non-traditional grain colour. The theoretical part deals with the pigments responsible for the colouring of wheats and its positive effects on human health, and also deals with the possibilities of bakery use of colored wheat in practice. In the practical part of the thesis, three bakery experiments were carried out with wheat varieties PS Karkulka (purple pericarp) and Skorpion (blue aleurone). In the first experiment, the addition of bran and finely ground bran of colored wheats to commercial flour was tested. In the second experiment flours (white and wholegrain) of colored wheat and the addition of caramel malt from colored wheat to commercial flour was tested. The third experiment assessed the addition of malt sprouts from colored wheat to commercial flour. All bakery samples were evaluated for baking characteristics, sensory analysis was made and objective colour measurement using spectrophotometer was performed.

In recent decades the interest of wheat with non-standard discoloration of caryopsis has increased, because of its positive impacts on health. The pigments anthocyanins, which are included in the protective layer of grain, have antioxidant effects. A group of genotypes from Agrotest fyto Ltd. Kroměříž was chosen which consisted of eighteen samples of wheat with non-standard discoloration of caryopsis. Fourteen samples were blue (aleuron), tree yellow (endosperm) and one sample had a red (pericarp). By these samples PCR-based analyses were performed to detect the Waxy gene zero allele, the Glu-A3 glutenin locus and the hardness of grain by puroindoline genes. These parameters are significant indicators of wheat quality. By all genotypes the presence of allele Pina-D1a/b was detected and by a few the allele Pinb-D1a/c/d. These detected alleles, which are included in the analyzed wheat, should be sorted to the hardness wheats because they are suitable for baking purposes. The identified material (V1 104 15), a so-called waxy genotype, was positive in the presence of all three zero alleles in the Waxy gene. Similar lines were used in Asia for the preparation of pastas. At the locus Glu-A3, the Glu-A3d allele was detected in all tested genotypes. Along with this, Glu-A3f was founded in some genotypes. These alleles have a positive effect on dough quality, especially on ductility. The results will be used for further breeding work.