The aim of the thesis Technological possibilities of malted coloured wheat is to summarize information about coloured wheat, their contained substances and about their varieties, which can be used for food production and to manufacture several products from malted wheat. In the introduction of the theoretical part there are described properties of common wheat, its anatomical and chemical composition. It is focused on coloured wheat and their properties, including a description of their natural pigments. Malting process is decribed in detail. The practical part is aimed at beer, cereal milk and cereal bars production. For their production were also used common wheat, barley malt, oat and oat-flakes. The samples of product from different wheat varieties were then tested by sensory analysis. Analysis of beers and cereal milks were made by liquid chromatogramy.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:430352 |
| Date | January 2017 |
| Creators | Ratiborská, Šárka |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
Page generated in 0.0026 seconds