The diploma thesis deals with qualitative parameters of hulled wheat pasta and consequently optimization of its recipes. The work uses samples of eincorn Triticum monococcum L.,emmer Triticum dicoccum Schuebl, spelt Triticum spelta L. and commercially used bread wheat Triticum aestivum L. The diploma thesis defines the bakery quality of these kinds of wheat. For bakery quality the Kjeldahl method determined the organic N, the Zeleny test determined the sedimentation value. Sets the amount of wet gluten, the gluten index, and the falling number. Mixolab was used to determine rheological properties. To evaluate the quality of the pasta, cooking tests were carried out. These were cooking time, bulkiness, water absorption and amount of sediment. In the next part, wheat mixtures are produced based on the results. Here is assessed the impact of individual kind of wheat on pasta made from mixtures, which are composed of two wheat species. To determine the quality of the pasta from the mixtures, sensory evaluation and cooking tests were performed. In this work I demonstrate, that adding emmer to the mixture increases the quality of pasta.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:376214 |
| Date | January 2018 |
| Creators | HRDLIČKOVÁ, Barbora |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
Page generated in 0.0016 seconds