Effects of starchy and β-glucan additives on flour, dough, and bread parameters

Composite flours were formulated from wheat flour and additives containing high amylose starch, resistant starches of RS2 and RS3 types, and barley β-glucan. Different parameters of flours, doughs, and final breads were evaluated. Almost all composite flours had significantly worse parameters as flour and dough in comparison to control. Sensory parameters of breads were also lower, though loaves supplemented with up to 15% (w/w) of high amylose starch (Hylon® VII), RS2 (Hi-maize™ 260), and RS3 (Novelose® 330) were considered as acceptable, with higher content of RS observed. Loaves with β-glucan (Barliv™ barley betafiber) were not acceptable either in sensory or technological parameters

AT SEED – A MULTIFUNCTIONAL SUBJECT FOR BIOTECHNOLOGY

Oats (Avena sativa L.) among the basic cereals are highly appreciated from the nutritive and the dietetic point of view. This beneficial effect of oat products is primary attributed to the soluble dietary fibre compound β-D-glucan, major polysaccharide constituent of cell walls of oats. Mature grains of naked oat genotypes dispose of higher content of β-D-glucan (Havrlentová and Kraic, 2006) and its value decreases in milled grain with time (Gajdošová et al., 2007). Locality and year influence its content, although it seems that the genotypes with black colour of the glumes account significantly lower standard deviation and variation coefficients in the content of β-D-glucan, what indicates markedly stable biosynthetic mechanism of studied metabolite (Čertík et al., unpublished data). Oat seed is also an important source of dietary fibre and its content can be influenced by both genotype and locality. The importance and exploitation of oats have an increasing style and therefore the monitoring of microsatellite polymorphism of Avena sativa DNA has his foundation. 20 pairs of microsatellite primers occurring in non-coding regions of DNA were tested. The best value of DI (0.938), the maximum value of PIC (0.938), and the minimum value of PI (0.000) was found in the microsatellite AM1. Generally, the oat DNA seems to be very conservative

Antioxidant activity and polyphenol content in milling fractions of purple wheat

The aim of this study was to evaluate the antioxidant activity of four milling fractions of purple wheat breeding lines grown in 2010. Radical scavenging activity by the DPPH assay and reducing power of the samples were determined, as well as the content of polyphenols, flavonoids and anthocyanins. The obtained results showed that flour fractions (break and reduction flour) had lower total antioxidant potential than bran fractions (fine and coarse bran). A significant correlation was obtained between the DPPH and reducing power assay (R2 = 0.87). The correlation between antioxidant assays and polyphenol, flavonoid and anthocyanin content suggested that polyphenols in cereals are responsible for the antioxidant activities