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Periodontitis is one of the most common conditions affecting oral health among adults, posing a great challenge for both patients and also for dentists aiming to treat this disease. In severe stages such deterioration of the supporting tissues, namely the periodontal ligaments and the bone, can occur, which will affect the biomechanical behavior and therefore the longevity and survival of the affected teeth. In order to be able to plan both periodontal and subsequent restorative treatment properly, valid modelling of the current clinical situation is advised. The aim of the present article is to comprehensively discuss possible analog and digital modeling methods of periodontally affected teeth and the periodontal structures surrounding them. Modelling possibilities can serve later as the basis of mechanical load, digital finite element studies, and also aid clinical treatment planning.

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Surface cleaning has an important role in the technology of milling of wheat considering food security. Wheat hardness has an effect on the milling process, it determines the properties, qualities and end use of flours. In the last decade new debranning methods have appeared, which are able to better remove the shell of wheat grains applying rubbing surfaces. In my thesis I examined how different levels of debranning affect hardness and content of ash in wheat types with different grain structure. Conclusion is with approximately 4% of shell removed the hardness of grain. Further removing of shell does not result in further changes though. Reduction of hard wheat's general grain size with longer debranning process is larger compared to soft wheat's.

In the baking industry, continuous development of products is required because consumers with different nutritional needs are pushing for new requirements for food. Along with the low caloric content, there is growing attention to the functional effects of foods. The aim of our work is the development of a matzo made of wholemeal rye flour, which helps in healthy nutrition for the customer’s and more economical from production’s point of view. The main aim of the product development in our project is to increase the nutrient content by the raise of mineral and fibre content. In the first part of our work we performed basic measurements with flours used during product development. We measured the quantity and quality of gluten protein with Glutomatic-Gluten Index System, the activity of amylase enzymes with Falling Number 1400 and we did complex dough monitoring with METEFÉM Valorigraphe FQA 205. In the second part of our project we compare the basic matzo with matzos made of 3 different recipes. Based on results of examinations it can be ascertain that the Sample 2 shows more advantageous values of the fibre content’s and the prime cost’s point of view.