| dc.contributor.advisor |
Sumczynski, Daniela
|
|
| dc.contributor.author |
Víttková, Veronika
|
|
| dc.date.accessioned |
2015-03-08T21:02:18Z |
|
| dc.date.available |
2015-03-08T21:02:18Z |
|
| dc.date.issued |
2014-01-10 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
|
| dc.identifier.uri |
http://hdl.handle.net/10563/28759
|
|
| dc.description.abstract |
Diplomová práce byla zaměřena na stanovení nutričních parametrů směsí mouk s miličkou habešskou. Milička habešská byla míchána s moukou z pšenice obecné, červené pšenice a moukou z kamutu a u těchto směsí byl stanoven obsah bílkovin, tuku, škrobu, fosforu a obsah vitaminů skupiny B. Mimo to byl stanoven také obsah vlhkosti a popelovin. Tato práce obsahuje také bližší charakteristiku miličky habešské a srovnání s jinými obilovinami využívanými v pekárenství. |
|
| dc.format |
83 |
|
| dc.language.iso |
cs |
|
| dc.publisher |
Univerzita Tomáše Bati ve Zlíně |
|
| dc.rights |
Bez omezení |
|
| dc.subject |
milička habešská
|
cs |
| dc.subject |
pšenice obecná
|
cs |
| dc.subject |
červená pšenice
|
cs |
| dc.subject |
kamut
|
cs |
| dc.subject |
vlhkost
|
cs |
| dc.subject |
popel
|
cs |
| dc.subject |
bílkoviny
|
cs |
| dc.subject |
tuk
|
cs |
| dc.subject |
škrob
|
cs |
| dc.subject |
fosfor
|
cs |
| dc.subject |
Eragrostis tef
|
en |
| dc.subject |
wheat
|
en |
| dc.subject |
red wheat
|
en |
| dc.subject |
kamut
|
en |
| dc.subject |
moisturenture
|
en |
| dc.subject |
ash
|
en |
| dc.subject |
protein
|
en |
| dc.subject |
fat
|
en |
| dc.subject |
starch
|
en |
| dc.subject |
phosphorus
|
en |
| dc.title |
Stanovení nutričních parametrů směsi mouk s miličkou habešskou |
|
| dc.title.alternative |
Determination of Nutritional Parameters in Flour with Eragrostis tef |
|
| dc.type |
diplomová práce |
cs |
| dc.contributor.referee |
Škrovánková, Soňa |
|
| dc.date.accepted |
2014-06-02 |
|
| dc.description.abstract-translated |
The thesis was focused on the determination of nutritional parameters with teff flour with other flours in done mixtures. Eragrostis tef was mixed with flour from wheat, red wheat and flour from kamut and these mixtures were determined in protein, fat, starch, phosphorus and vitamins group B. In addition, it was also determined moisture con-tent and ash. Further characterization of Eragrostis tef and comparison with other cereals using in the baking are also includes in this work. |
|
| dc.description.department |
Ústav technologie potravin |
|
| dc.thesis.degree-discipline |
Technologie, hygiena a ekonomika výroby potravin |
cs |
| dc.thesis.degree-discipline |
Technology, Hygiene and Economics of Food Production |
en |
| dc.thesis.degree-grantor |
Univerzita Tomáše Bati ve Zlíně. Fakulta technologická |
cs |
| dc.thesis.degree-grantor |
Tomas Bata University in Zlín. Faculty of Technology |
en |
| dc.thesis.degree-name |
Ing. |
|
| dc.thesis.degree-program |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-program |
Chemistry and Food Technologies |
en |
| dc.identifier.stag |
34474
|
|
| utb.result.grade |
C |
|
| dc.date.submitted |
2014-05-05 |
|
