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.

The aim of this thesis is to suggest a gluten-free mixture that will satisfy the sensory and technological properties of gluten-free pastry. To improve the structure and at the same time to substitute the gluten chia seed and chia flour were added to the dough. These two components should increase both pastry structure and nutritional value. The other ingredients that made up the mixture were one-kind flour: buckwheat, rice and corn one. The aim of the thesis was to find suitable combination of quantities of these kinds of flour, to create a draft of the recipe and to realize sensory evaluation. The thesis also includes the issues of celiac disease, problematics of labelling of gluten-free products and sensory evaluation. Sample preferences, textures, smell and flavour have been assessed here using selected methods. At the end of the thesis the results of the questionnaire survey are presented.

This thesis was made in co-operation with international project M00080- EUS-AT-SUKI Sustainable Kitchen, which is focused to make an inquiry of total emissions of carbon dioxide producted by catering estabilishments and finds possibilities of reducing these emissions. The thesis deals with an emission?s contamination of wheat flour and bread. Informations and data about agriculture, processing and transport of chosen commodities were collected from questionaires and scientific literature. The emission?s contamination of equivalent CO2 per kilogram of particular products and commodities was worked out from data and informations of the Ecoinvent database. The comparision between systems of management and regionality (ie. whether products are imported or local) is included. The main aim of this thesis was to prove whether the consumation of products from organic or conventional farming is environmentally more beneficial, the same comparision were made between regional or imported products

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...

Jerusalem artichoke is a root vegetable containing glucofructan inulin in its tubers that is valued for its positive effect on the human organism. The aim of thesis was to evaluate use of meal made from Jerusalem artichoke tubers in production of products from minced meat. The experiment was divided into two parts. In the first part, the differences in water-holding capacity of semi-rough wheat flour and Jerusalem artichoke powder (JAP) in various types of solvents were determined. The statistically significant difference in water-holding capacity between the flours was found solely in the saline solution. Furthermore, the results showed that type of solvent had the main effect on water-holding capacity. In the second part of the experiment, 4 types of meat products were made - sausages, meatloaf, liver pate and meat hash. Wheat flour, which is commonly added to these products, has been completely replaced by (JAP). Subsequently, the sensory analysis was evaluated by experts (n = 16) for an estimation sensory quality and sensory changes of new product with JAP compared to standard meat products. The results of the study showed that the addition JAP to sausages had a negative effect on its sensory quality, namely its overall appearance of the product, texture and taste. On the contrary, there were improved functional properties in meatloaf (juiciness) and pate (taste). According to the results of the sequence test, the liver pate was found the most delicious product.

Theoretic part is concerned with coeliac disease, its symptoms and diagnostic. There is also described basic principal of coeliac disease and are mentioned some gluten-free products available in the Czech Republic. This part is concluded by theoretic description of sensory analysis. Practical part is focused on sensory analysis of samples of gluten-free pastry according selected recipes which contain apple fibres and apple flour. The backed pastry was assessed with suitable methods of sensory analysis - in this case, a sequence preferential test. This assessment shows which sample is the most preferable and the best recipe is described in detail.