THE OLD GENOTYPES OF WHEAT, THE SOURCE OF IMPORTANT QUALITATIVE CHARACTERISTICS

V práci sú uvedené 2 ročné výsledky sledovania technologickej kvality 35 vybraných genotypov pšenice, z ktorých štyri sú štandardy (Astella, Ilona, Samanta, Šárka) a ostatné tvoria staré krajové európske genotypy. Z veľkého množstva rôzneho genetického materiálu, ktorý sme hodnotili z hľadiska rôznych úžitkových smerov, je možné vybrať určité genotypy, ktoré sú výnimočné v určitom znaku a využiť ich pre ďalšie šľachtenie. Hodnoty nameraných technologických parametrov sú uvedené v tabuľki. 1 a 2.Technological quality of 35 chosen genotypes of wheat was analysed during two years. The genotypes included 4 standards (Astella, Ilona, Samanta, Šárka) and the old European Land varietes of wheat. A large amount of various genetic material was evaluated for various use. It is possible to choice the best genotypes which are exceptional for certain characteristic. Obtained results can be applied for further breeding process. Data of technological parameters are included in tables 1 and 2

Oat–buckwheat breads – technological quality, staling and sensory properties

peer reviewedThe technological and sensory properties and the staling of breads made from oat flour (OF) and buckwheat flour (BF) were analysed. Significant differences in protein and ash content were found in the experimental breads due to significant differences in the composition of the BF and OF used. As the proportion of BF in the recipe increased, a deterioration in the technological properties of the dough and bread as well as an increase in the crumb hardness were observed. The presence of OF in the recipe increased the bread volume, significantly enhanced the lightness of the crust and crumb and improved the overall sensory quality. The OF used in the recipe decreased the starch retrogradation enthalpy value, which is strongly related to a delay in bread staling. The proposed bakery products can be attractive to consumers who are looking for new food products

Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality

Background and objectives: Functional foods have become a reality that can complete the nutritional needs of a specific segment of the population. Cereal products have been traditionally the election foodstuff for enrichment campaigns; however, the food matrix and processing can have a significant influence on the bioactivity of the key compounds. The aim of this review is to present an overview on the trends followed during the last years in the enrichment of bread, deepening on the enrichment with fruits and vegetables. Findings: Ingredient incorporation form has an influence on the water interactions and on the retention of bioactive compounds. The negative effects related to the application of high temperature in baking operation can be minimized by selecting the source of origin, managing the technological properties of the final products, or incorporating ingredients that create protective structures. The incorporation of fruits and vegetables increased significantly the total phenolic compounds and antioxidant activity of enriched breads. Conclusions: Increasing the knowledge on the effect of process conditions and the interactions established among bioactive compounds can contribute clearly to increase the functionality of enriched bread. Significance and novelty The effect of bread processing on bioactive compounds is analyzed emphasizing the effect on the structure and the interactions established in order to identify strategies that could increase the functionality of the final products developed.Financial support from Spanish Ministry of Science, Innovation and Universities (RTI2018‐095919‐B‐C21), the European Regional Development Fund (FEDER), and Generalitat Valenciana for financial support (Prometeo 2017/189). E. Betoret thanks for her postdoctoral grant Juan de la Cierva Incorporación (IJCI‐2016‐29679).Peer reviewe

Bioactive compounds in different plant parts of various buckwheat (Fagopyrum esculentum Moench.) cultivars

In this study the content of total polyphenolics, rutin, and antioxidant activity in different anatomical parts of common buckwheat plants (Fagopyrum esculentum Moench.) of six cultivars (Spacinska, Emka, Kasho, Jana C1 and Hrusowska) was analyzed. Antioxidant activity in plant material was determined by free radical DPPH. Highest antioxidant activity was assessed in leaves, whereas stems had the lowest antioxidant activity. Total polyphenol content was assessed spectrophotometrically by the Folin-Ciocalteu assay. The highest concentrations were detected in leaves, with values ranging from 68.74 to 90.27 g gallic acid equivalents kg−1, while the lowest concentrations were measured in stems (2.88–3.12 g.kg−1). Significant differences between the anatomical parts were confirmed also for rutin content with the exception of cultivars Kasho and Jana C1, where the rutin content in stem and seeds was not statistically different. The highest concentration of rutin (37.90 g.kg−1) was determined in leaves of cultivar Pyra

Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread

Chinese steamed bread (CSB) accounts for 30% of the wheat end‐use in China. CSB was studied as a platform for fiber and protein enrichment, employing corn distillers dried grains. Food grade distiller\u27s grain (FDDG) processed from co‐products from the corn ethanol industry was used as the enrichment ingredient. Since CSB uses a lean formula with little or no added sugar or fat, it relies entirely on fermentation and steaming for flavor and texture development. FDDG was used to replace 0%–25% all‐purpose flour (APF) in CSB formulations. Effects of FDDG on dough properties and quality of CSB were evaluated by instrumental (Farinograph, Mixolab, and Texture Analyzer), nutritional, and sensory methods. Protein and dietary fiber contents showed significant increases to 18.8% and 15.3%, respectively, for 100 g of steamed bread (25% FDDG db). Fiber in 100 g of fresh FDDG CSB ranged from 2.8 to 7.7 g. FDDG fortified doughs demonstrated higher water absorption, while dough development time, dough stability, and dough extensibility decreased significantly with partial APF replacement. FDDG contributed to increased hardness and adhesiveness in the CSB. Crumb analysis revealed reduced number of gas cells at higher FDDG substitution. FDDG enrichment reduced brightness (L*) of flour blends and CSB. Rheological and sensory analysis showed an upper level of FDDG substitution of 15% was acceptable without detriment to dough functionality, texture, and taste. This study provides compositional and food functional attributes of Chinese steam bread fortified with a high protein and high fiber ingredient. Distillers dried grains (38% protein and 40% dietary fiber) from corn was developed for food‐grade application and enrichment of steamed bread