Possibilities of using the method of determining the retention capacity of flour

The bachelor´s thesis is focused on the issue of the flour retention capacity determination - the SRC test. The principle of this method is to obtain (using four defined solutions) the flour gel which always characterizes the corresponding component of flour: 5% lactic acid solution characterizes the quality of gluten complex, 5% sodium carbonate solution characterizes the range of damage to the starch granule, 50% solution of sucrose characterizes the content of pentosane, distilled water characterizes the connection of all components, e.g. the overall quality of flour. Due to the simplicity of this method and to the relatively cheap acquisition and operation, this method is used in many branches of food industry, especially in bakery and pastry production: the production of biscuits, candy, pies, baguettes or rolls. It can also be used for the production of dough from which bread, bread rolls, buns, Christmas cakes and other products are made. The method is also applied in the breeding and evaluation of wheat varieties and in the milling production, too. Moreover, it is used for the estimation of flour, dough and other products quality. The practical part of this thesis deals with the evaluation of varieties from varietal groups of baking quality. Evaluated varieties come from the experimental stations of Central Institute for Supervising and Testing in Agriculture (ÚKZÚZ) from Lednice and Staňkov. From the baking category E wheaten varieties Evina and Fabius were used; from category A varieties Bohemia, Etana, Fakir, Patras, Sultan, Zeppelin; from category B varieties Baletka, Tobak and from category C varieties KWS Ozon and Vanessa. The grain of wheat was milled into flour by a FQC - 109 laboratory mill and the determination of the SRC test was performed by the AACC 56 - 11 methodology. In the results varietal differences between breeding localities were evaluated. In summary, the Fakir variety had the best results. There are noticeable locality differences - Lednice (171 m a. s.) WSRC = 73,2 %, SCSRC = 99,5 %, SuSRC = 122,1 %, LASRC = 179,6 %, GPI = 0,81; Staňkov (370 m a. s.) WSRC = 78,1 %, SCSRC = 109,4 %, SuSRC = 112,1 %, LASRC = 150,9 %, GPI = 0,68