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.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:178998 |
| Date | January 2014 |
| Creators | Kučerová, Anežka |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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