Technological value of winter durum wheat cv. Komnata as dependent on chemical plant protection

W pracy oceniono wpływ sposobu chemicznej ochrony roślin na właściwości ziarna i mąki ozimej pszenicy twardej odmiany Komnata. W latach 2005–2008 w RZD Pawłowice, należącym do Uniwersytetu Przyrodniczego we Wrocławiu przeprowadzono ścisłe doświadczenie polowe w 4 powtórzeniach, na glebie kompleksu pszennego dobrego, w stanowisku po rzepaku ozimym. W doświadczeniu polowym zastosowano trzy sposoby chemicznej ochrony roślin oraz poziom kontrolny, w którym nie stosowano środków ochrony roślin przeciwko patogenom wywoływanym przez grzyby. Uzyskane ziarno oceniono pod względem cech fizycznych, przemiałowych oraz cech jakościowych mąki, według metodyki obowiązującej w przetwórstwie pszenicy twardej. Uzyskane wyniki badań wykazywały znacznie większy wpływ warunków pogodowych na cechy ziarna i mąki ozimej pszenicy twardej niż sposobu chemicznej ochrony roślin. Ziarno o najkorzystniejszych cechach jakościowych otrzymano w 2006 roku, w którym w lipcu, podczas dojrzewania pszenicy odnotowano bardzo niską sumę opadów (12 mm), a temperatura przekraczała o prawie 5°C średnią wieloletniej z lat 1976–2005. Wartość współczynnika Sielinianova (k) dla tego okresu wyniosła tylko 0,16. Sposób chemicznej ochrony roślin, polegający na zaprawianiu ziarna siewnego i dwukrotnym stosowaniu fungicydów, sprzyjał uzyskaniu ziarna o najlepszych cechach jakościowych za wyjątkiem wartości wskaźnika wielkości cząstki. Wpływ badanego czynnika na cechy przemiałowe ziarna za wyjątkiem wydajności mąki śrutowej i wymielności kaszek był nieistotny, natomiast w odniesieniu do cech jakościowych mąki powodował jedynie obniżenie rozpływalności glutenu.The influence of chemical plant protection on properties of grain and flour was determined in winter durum wheat (T. durum L.) cv. Komnata. The field experiment was carried out in the years 2005–2008 at the Agriculture Experimental Station in Pawłowice, in vicinity of Wrocław, Poland, on lessive soil developed from silty clay, after winter oilseed rape forecrop. The 16.5 m2 plots were arranged in randomized replicate blocks.In the experiment three ways of chemical plant protection were applied together with the control, without chemical plant protection. Physical and milling properties of the obtained grain and milling properties and quality features of flour were estimated according to the current methodology used in hard wheat technology. The results show greater influence of weather conditions than that of chemical plant protection on the grain and flour features. The best grain was harvested in 2006 when, during maturation, the lowest rainfall was recorded (12 mm) and temperature was higher, about 5°C in comparison to means from the years 1976–2005. The value of Sielinianov coefficient for this period was only 0.16. The best grain, excluding particle size index, was obtained from plants cultivated from the treated seed and twice sprayed with fungicides. Influence of the estimated factor on milling properties, excluding break flour and middling extraction, was not important. Chemical plant protection decreased considerably only flowingness of gluten

Selected Rheological Properties of RS3/4 Type Resistant Starch

This study was aimed at determining the effect of acetylation degree and crosslinking of retrograded starch with adipic acid on selected rheological properties of prepared pastes and gels. The esterification of retrograded starch allowed obtaining preparations with various degrees of substitution with residues of acetic (0.7–11.2 g/100 g) and adipic acids (0.1–0.3 g/100 g). Acetylation and crosslinking caused a decrease in amylose content of the preparations (3–21 g/100 g). Solubility of the preparations in water, in a wide range of variability, was increasing along with an increasing degree of acetylation and with a decreasing degree of crosslinking (19–100 g/100 g). Values of most of the rheological coefficients determined based on the flow curves of the prepared pastes and mechanical spectra of gels (3.5<K<31.5 Pa×sn, 4.2<τ0C<70 Pa, 0.26<tg α<0.57) were increasing in a wide range along with increasing crosslinking of starch. Changes in the rheological properties upon the effect of double modification were not the sum of changes proceeding as a result of single modifications. Instead, interaction of both factors was observed. The conducted modifications enable modelling the properties of produced preparations

Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread

This study was undertaken to determine the effect of the partial replacement of wheat flour (WF) with barley brewer’s spent grain (BBSG) and barley-buckwheat brewer’s spent grain (BBSG + B) on dough quality and bread properties, including nutritional value. The contents of brewer’s spent grain (BSG) in the blend with wheat flour were 0, 10, and 20%. The quality of the flour blends was assessed with intermediate methods and based on laboratory baking. Analyses were also carried out to determine contents of basic nutrients and energy value. The replacement of part of wheat flour with BBSG and BBSG + B diminished gluten yield and deteriorated its quality (a decreased sedimentation value and stability, and increased dough softening). Changes were also observed in the starch-enzymatic system, resulting in a decreased falling number and maximum paste viscosity. Breads containing both BSG types featured higher yield and lower loaf volume. They had also higher contents of protein, dietary fibre, fat, and ash as well as a lower energy value compared to the wheat bread. Considering the organoleptic traits of breads, the 10% replacement of wheat flour with BSG is recommended in the blend. The BBSG + B was found to elicit more beneficial effects on bread properties than BBSG

Effect of the Botanical Origin on Properties of RS3/4 Type Resistant Starch

This study aimed to compare properties of retrograded starch acetates with an identical degree of substitution, but produced from raw materials of various botanical origin. Retrograded starch was produced from potato, wheat, corn, and tapioca starch, and afterwards acetylated with an acetic acid anhydride, adjusting reagent doses to achieve an identical degree of esterification of the modified preparation (2.1 g/100 g). Preparations of retrograded starch and acetylated retrograded starch differed significantly in their properties, which was due to the disparate botanical origin of starch. The highest susceptibility to acetylation was demonstrated for potato starch, and the lowest one for wheat starch. Acetylation of retrograded starch of various botanical origin increased its solubility in water, swelling power and viscosity of its pastes, as well as decreased its amylose content. Preparations of acetylated retrograded starches of disparate botanical origins may be deemed preparations of RS3/4 type resistant starch because they exhibit significant (23.5&ndash;34.0%) resistance to the activity of amylolytic enzymes

Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough

Inoculation of sourdough allows the fermentation medium to be dominated by desired microorganisms, which enables determining the kinetics of the conversion of chemical compounds by individual microorganisms. This knowledge may allow the design of functional food products with health features dedicated to consumers with special needs. The aim of the study was to assess the dynamics of transformations of fermentable oligosaccharide, disaccharide, monosaccharide and polyol (FODMAP) compounds from wheat flour as well as their antioxidant activity during inoculated and spontaneous sourdough fermentation. The FODMAP content in grain products was determined by the fructan content with negligible amounts of sugars and polyols. To produce a low-FODMAP cereal product, the fermentation time is essential. The 72 h fermentation time of L. plantarum-inoculated sourdough reduced the FODMAP content by 91%. The sourdough fermentation time of at least 72 h also positively influenced the content of polyphenols and antioxidant activity, regardless of the type of fermentation. The inoculation of both L. plantarum and L. casei contributed to a similar degree to the reduction in FODMAP in sourdough compared to spontaneous fermentation