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Basic information about a final thesis
|Type of thesis:||Dissertation thesis|
|Tritucum spelta as untraditional source of functional foods|
|Written by (author):||Ing. Joanna Korczyk-Szabó, PhD.|
|prof. Ing. Magdaléna Lacko-Bartošová, CSc.|
|doc. Ing. Ján Mareček, PhD.|
|prof. Ing. Štefan Hraška, DrSc.|
|Final thesis progress:|
Final thesis was successfully defended.
Additional informationAdditional information about the final thesis follows. Click on the language link to display the information in the desired language.
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|Title of the thesis:||Tritucum spelta as untraditional source of functional foods|
Spelt wheat appears to be a promising future source for the agriculture, food sector and also for the consumer. It has shown good potential in variety of end-uses depending on genotype, variety and processing conditions. High interest from consumer side is affected by its nutritional value. Consumption of spelt wheat-based products could assure increased intake of minerals, vitamins and fibre. Because the consumers interest in health and their knowledge of relationship between diet and well-being has raised, wheat spelt is gaining interest and popularity. The use of spelt in bread production is possible: bread with addition of spelt flour is characteristic by strong bread smell, excellent taste and its stays longer fresh and soft. The aim of our thesis was to determine qualitative characters of five spelt wheat varieties (Altgold, Ostro, Rubiota. Franckernkorn and Oberkulmer Rotkorn) cultivated during the years 2008-2009 in the conditions of ecological agriculture in the south region of the Slovak Republic without using fertilisers and chemical treatments. The quality parameters were determined according to valid Slovak and international methods and standards. The bread was analysed by using texture analyser TA.XT Plus. On the basic of results, the qualitative parameters of spelt wheat were significantly depended on the external (weather conditions) as well as internal (variety) factors. Spelt wheat was rich in the content of wet gluten (42.7%) Very tensile gluten (16.0 cm) was of standard quality (gluten index=33.4%). Dough of spelt wheat was developed in short time period (2.95 min.), characterized with low stability (2.36 min.) and weak resistance to overmixing. Spelt wheat bread was medium firm according to evaluated firmness and stiffness. The bread crust was characterized with sufficient colour saturation, redness and yellowness. The bread crumb was light and sufficiently yellow. The normal air temperatures and sufficient precipitation of 2008 significantly reflected into the best dough properties of spelt wheat and baking quality when compared with 2009. The best adaptable spelt wheat variety to growing conditions of the south region of Slovakia, the best technological quality and baking quality was found in Rubiota.
|milling quality, baking quality, colour and texture of bread, spelt|
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