| dc.contributor.advisor |
Dvořáková, Monika
|
|
| dc.contributor.author |
Pinďáková, Marcela
|
|
| dc.date.accessioned |
2012-03-09T21:33:51Z |
|
| dc.date.available |
2012-03-09T21:33:51Z |
|
| dc.date.issued |
2011-05-20 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/16389
|
|
| dc.description.abstract |
Diplomová práce pojednává o vlastnostech škrobu, včetně jeho výroby. Dále se zaměřuje na vlastnosti pšeničné mouky a pšeničného těsta. Praktická část se zabývá stanovením obsahu vlhkosti referenční metodou a obsahu škrobu polarimetrickou metodou dle Ewerse. Výsledky byly statisticky zpracovány vícerozměrnou analýzou. |
cs |
| dc.format |
108 s. (118 138 znaků). |
cs |
| dc.format.extent |
2785968 bytes |
cs |
| dc.format.mimetype |
application/pdf |
cs |
| dc.language.iso |
cs |
|
| dc.publisher |
Univerzita Tomáše Bati ve Zlíně |
|
| dc.rights |
Bez omezení |
|
| dc.subject |
škrob
|
cs |
| dc.subject |
amylóza
|
cs |
| dc.subject |
amylopektin
|
cs |
| dc.subject |
využití škrobu
|
cs |
| dc.subject |
lepek
|
cs |
| dc.subject |
obilné zrno
|
cs |
| dc.subject |
reologie pšeničného těsta
|
cs |
| dc.subject |
starch
|
en |
| dc.subject |
amylose
|
en |
| dc.subject |
amylopectin
|
en |
| dc.subject |
utilization of starch
|
en |
| dc.subject |
gluten
|
en |
| dc.subject |
cereal grain
|
en |
| dc.subject |
rheology of wheat dough
|
en |
| dc.title |
Vliv obsahu škrobu v pšeničné mouce na vlastnosti těsta |
cs |
| dc.title.alternative |
Effect of starch in wheat flour on dough properties |
en |
| dc.type |
diplomová práce |
cs |
| dc.contributor.referee |
Burešová, Iva |
|
| dc.date.accepted |
2011-06-01 |
|
| dc.description.abstract-translated |
The thesis deals with the properties of starch, including its production. It then focuses on the properties of wheat flour and wheat dough. The practical part deals with the determination of moisture content of the reference method and the starch content by polarimetric method according to Ewers. The results were statistically processed by the multi-dimensional analysis. |
en |
| dc.description.department |
Ústav technologie tuků, tenzidů a kosmetiky |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/205
|
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/220
|
cs |
| dc.thesis.degree-discipline |
Technologie a ekonomika výroby tuků, detergentů a kosmetiky |
cs |
| dc.thesis.degree-discipline |
Technology and Economics of Fat, Detergent and Cosmetics 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. |
cs |
| dc.thesis.degree-program |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-program |
Chemistry and Food Technologies |
en |
| dc.identifier.stag |
22820
|
|
| dc.date.assigned |
2011-02-25 |
|
| utb.result.grade |
C |
|
