Impact of Added Colored Wheat Bran on Bread Quality

The impact of colored wheat bran addition on bread quality was tested on wheat varieties with purple pericarp (Konini, Rosso and Karkulka) and on a variety containing blue aleurone (Skorpion). The effect of 10 %, 15 % and 20 % bran addition on sensory evaluation, bread color and texture was compared to the characteristics of bread prepared from wheat variety Mulan. The addition of 10 % bran significantly increased the sensory evaluation scores of bread. Crumb characteristics were improved mainly by the addition of 10 % bran. Moreover, top-quality bread contained bran separated from wheat variety Konini.O

Effect of nitrogen and sulphur fertilization on the quality of barley protein

A small-plot field experiment was set up during 2011, 2012 and 2013 to test the effect of nitrogen (N) fertilizers and nitrogen fertilizers combined with sulphur (S) in the nutrition of spring barley cv. Bojos. The following parameters were studied, the effect of fertilization on grain yield, specific weight, percentage of the grain retained on a 2.8 mm and 2.5 mm sieve, the content of starch and proteins, and the percentage of protein fractions. Also the influence of weather conditions on the studied parameters was evaluated. Starch content and specific weight of grain were not influenced by the fertilizer applied. Grain yield was rising until the overall dosage reached 50 kg N/ha and 21 kg S/ha while any higher rate of fertilizer reduced the yield. The percentage of A- and B-hordeins increased and the con­tent of C- and D-hordeins reduced as the fertilizer rate increased. A significant effect of weather on the monitored parameters as well as on the percentage of protein fractions was demonstrated. The results enabled a conclusion that there is no improvement in technological quality of barley grain once the optimal rate of fertilizer has been reached. The optimal rate is influenced by weather conditions during the growing season. © 2015 Institute of Agricultural and Food Information. All rights reserved.Internal Grant Agency of Faculty of Agronomy Mendel University in Brno [IP 18/2014

The use of color wheat spent grain as an ingredient for the production of bakery products

The cereals grains are excellent sources of digestible carbohydrates, dietary fiber, and proteins in addition to providing vitamins (group B and vitamin E) and minerals (zinc, phosphorus, selenium, and iron). The whole grain cereals contain high levels of bioactive phytochemicals, such as antioxidants that could provide protective effects against human chronic diseases. Its enrichment with more amount of anthocyanins, allows a better use of its potential bioactive property. For this reason, the state authorities are seeking functional foods to mitigate health problems as cancer, diabetes and heart diseases. They would like to create functional foods that satisfy the function to nurture and to prevent. This research focuses on the use of the brewer spent grain (BSG) varieties of colored wheat, which are enriched genetically with anthocyanins, to its use in bakery products.IGA FA MENDELU TP [4/2015

The use of hemp and color wheat flour as baking ingredients

This paper deals with the application of flour, obtained by milling wheat varieties with colored pericarp (Rosso, Karkulka) and blue aleurone (Scorpion); and hemp products (hemp grits, hemp protein) for the production of bakery products. For testing purposes nine recipes ware created, 10% of hemp grits or 5% of hemp protein were added to the wheat flour. The influence of the recipes on the bakery product properties was evaluated by the bakery experiment - RMT test. The highest yield of the dough was measured in variants where hemp protein was added. The specific bread volume was higher in those variants which contained flour wheat from Scorpion variety (368 ml/100g). On average, the lowest loss at baking was determined after the addition of hemp protein. The addition of hemp grits supports the convexity of the baked goods. The use of this recipe also affected other sensory characteristics of the product associated with its consumption.IGA FA MENDELU [TP_4/2015