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  Surname Name Title Thesis status   Supervisors Reviewers Type of thesis Date of def. Title
Student Type of thesis - - - - - - - - - -
Item shown in detail CHALUPOVÁ Includes the selected person into the timetable overlap calculation. Věra Relationship between Viscosity of Suspension of Wheat Flour and Bread-making Flour Quality. Relationship between Viscosity of Suspension of Wheat Flour and Bread-making Flour Quality. Thesis finished and defended successfully (DUO).   Burešová Iva Dvořáková Petra Master's thesis 1307311200000 06.06.2011 Relationship between Viscosity of Suspension of Wheat Flour and Bread-making Flour Quality. Thesis finished and defended successfully (DUO).
Věra CHALUPOVÁ Master's thesis 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX

Thesis info Vztah mezi viskozitou suspenze pšeničné mouky a pekárenskou kvalitou mouky.

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Name CHALUPOVÁ Věra Includes the selected person into the timetable overlap calculation.
Acad. Yr. 2010/2011
Assigning department TUBAP
Date of defence Jun 6, 2011
Type of thesis Master's thesis
Thesis status Thesis finished and defended successfully (DUO). Thesis finished and defended successfully (DUO).
Completeness of mandatory entries - The following mandatory fields are not filled in for this Thesis.: Title in English
Main topic Vztah mezi viskozitou suspenze pšeničné mouky a pekárenskou kvalitou mouky.
Main topic in English Relationship between Viscosity of Suspension of Wheat Flour and Bread-making Flour Quality.
Title according to student Vztah mezi viskozitou suspenze pšeničné mouky a pekárenskou kvalitou mouky.
English title as given by the student -
Parallel name -
Subtitle -
Thesis supervisor Burešová Iva, prof. RNDr. Ph.D.
External examiner Dvořáková Petra, Ing.
Annotation Cílem práce bylo vyhodnotit vztah mezi viskozitou pšeničné mouky a její technologickou kvalitou. Práce je zaměřena na charakteristiku pšenice, její mlynářské zpracování a rozdělení mouk. Podrobněji je popsána mlynářská, pekařská jakost obilovin a efekt poškozených granulí. V praktické části bylo popsáno měření viskozity na reometru a následně podrobněji vyhodnoceny vztahy viskozity s charakteristikami mouky pomocí korelační analýzy.
Annotation in English The aim of this work was to evaluate the relationship between viscosity of wheat flour and its technological quality. It focuses on characteristics of wheat, the milling process and the distribution of flour. More detailed is a description of mill, baking-quality of cereals and effect of damaged granules. In the practical part, viscosity measurements on rheometer was described and then the relationship of viscosity and the flour characteristics was evaluated by correlation analysis.
Keywords pšenice, technologická jakost, škrobová zrna, viskozita, reometr
Keywords in English wheat, technological quality, starch grains, viscosity, rheometer
Length of the covering note 63 s.
Language CZ
Annotation
Cílem práce bylo vyhodnotit vztah mezi viskozitou pšeničné mouky a její technologickou kvalitou. Práce je zaměřena na charakteristiku pšenice, její mlynářské zpracování a rozdělení mouk. Podrobněji je popsána mlynářská, pekařská jakost obilovin a efekt poškozených granulí. V praktické části bylo popsáno měření viskozity na reometru a následně podrobněji vyhodnoceny vztahy viskozity s charakteristikami mouky pomocí korelační analýzy.
Annotation in English
The aim of this work was to evaluate the relationship between viscosity of wheat flour and its technological quality. It focuses on characteristics of wheat, the milling process and the distribution of flour. More detailed is a description of mill, baking-quality of cereals and effect of damaged granules. In the practical part, viscosity measurements on rheometer was described and then the relationship of viscosity and the flour characteristics was evaluated by correlation analysis.
Keywords
pšenice, technologická jakost, škrobová zrna, viskozita, reometr
Keywords in English
wheat, technological quality, starch grains, viscosity, rheometer
Research Plan I. Teoretická část:
  1. Charakteristika pšenice seté Triticum aestivum L.
  2. Technologické zpracování pšenice.
  3. Uživatelské charakteristiky mouky.
  4. Viskozita mouky.
  5. Efekt poškozených škrobových granulí.
II. Praktická část:
  1. Charakteristika použité mouky.
  2. Metoda stanovení viskozity suspenze pšeničné mouky.
  3. Výsledky - korelace viskozity s charakteristikami mouky.
  4. Diskuze získaných výsledků.
  5. Závěr.
Research Plan
I. Teoretická část:
  1. Charakteristika pšenice seté Triticum aestivum L.
  2. Technologické zpracování pšenice.
  3. Uživatelské charakteristiky mouky.
  4. Viskozita mouky.
  5. Efekt poškozených škrobových granulí.
II. Praktická část:
  1. Charakteristika použité mouky.
  2. Metoda stanovení viskozity suspenze pšeničné mouky.
  3. Výsledky - korelace viskozity s charakteristikami mouky.
  4. Diskuze získaných výsledků.
  5. Závěr.
Recommended resources [1] Příhoda, J, Hrušková, M, Skřivan, P. Cereální chemie, mlýnská technologie, technologie výroby těstovin. Praha: Vydavatelství VŠCHT, 2003. 202 s., ISBN 80-7080-530-7.
[2] Kulp, K, Ponte, G.J. Handbook of Cereal Science and Technology :Second Edition, Revised and Expanded. New York: Marcel Dekker, Inc., 2000. 790 s., ISBN: 0-8247-8294-1.
[3] Courtinf, C. M., Delcour, J. A. Arabinoxylans and Endoxylanases in Wheat Flour Bread-making. Journal of Cereal Science, 2002, 35, 3, 225-243, doi:10.1006/jcrs.2001.0433.
[4] Lindborg, K. M., Träg?rdh, C., Eliasson, A.-C., Dejmek, P. Time-Resolved Shear Viscosity of Wheat Flour Doughs?Effect of Mixing, Shear Rate, and Resting on the Viscosity of Doughs of Different Flours. Cereal Chemistry, 1997, 74, 1, 49-55, DOI:10.1094/CCHEM.1997.74.1.49.
Recommended resources
[1] Příhoda, J, Hrušková, M, Skřivan, P. Cereální chemie, mlýnská technologie, technologie výroby těstovin. Praha: Vydavatelství VŠCHT, 2003. 202 s., ISBN 80-7080-530-7.
[2] Kulp, K, Ponte, G.J. Handbook of Cereal Science and Technology :Second Edition, Revised and Expanded. New York: Marcel Dekker, Inc., 2000. 790 s., ISBN: 0-8247-8294-1.
[3] Courtinf, C. M., Delcour, J. A. Arabinoxylans and Endoxylanases in Wheat Flour Bread-making. Journal of Cereal Science, 2002, 35, 3, 225-243, doi:10.1006/jcrs.2001.0433.
[4] Lindborg, K. M., Träg?rdh, C., Eliasson, A.-C., Dejmek, P. Time-Resolved Shear Viscosity of Wheat Flour Doughs?Effect of Mixing, Shear Rate, and Resting on the Viscosity of Doughs of Different Flours. Cereal Chemistry, 1997, 74, 1, 49-55, DOI:10.1094/CCHEM.1997.74.1.49.
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