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Extrusion is a modern procedure for processing different types of raw materials and production of wide range of food products, where the corn grits are often used as main raw materials. Therefore the aim of this study was to determine the effect of screw configuration (4:1 and 1:1), moisture content (15% and 20%) and particle size of corn grits (>500 µm and

Book of abstract contains abstracts of 6 plenary and 11 invited lectures, 9 oral and 6 sponsor advertisement lectures, 6 lectures from workshop and 53 poster presentations, presented at 10th International Congress Flour – Bread ’19 and 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19, divided into following sections: Cereal Food Safety, Cereal Processing Technologies, Cereal Waste Management, Cereals and Cereal Product Quality, Cereals and Climat Changes, Cereals and Health.

In recent years, seed bread has become one of the favourite breads for consumers, due to its better taste, nutritional value, and positive health effects. This paper illustrates the process of the microbiological quality analysis of organically grown oilseeds, from which many different products can be obtained by cold pressing, including seeds and their semi-products that can be added to the bread. Since these products are not thermally treated in any way, their microbiological safety is questionable. Therefore, the goal of this paper was to implement microbiological control of those products and to compare the obtained parameters with the norms prescribed by the Food Hygiene and Food Microbiological Laws (NN 81/2013). The conducted microbiological methods conform to the requirements prescribed by Croatian norms which are based on the ISO-9001 quality standards. A total of 40 samples, including 6 samples of cold pressed oils, 9 organic butters, 6 organic protein flours, 8 kinds of seeds and nuts, and 11 mixtures of oilseeds and edible nuts for bread and crackers, were collected and analysed on a number of aerobic mesophyllic bacteria, bacteria of the Enterobacteriaceae family, moulds and yeasts. The samples were also screened for the presence of pathogenic Salmonella and Listeria monocytogenes species, and sulphite-reducing clostridia, dependent on the norms prescribed by the Law. It was shown that the measured values did not exceed the prescribed normative values in all samples.

In this work, micromalting of two hulless barley samples (lines GZ-186 and GZ-189) was performed. Barley and malt quality control parameters, as well as the concentration of total phenolic compounds, total flavonoids and proteins in barley and malt extracts were analysed. The both lines of hulless barley comprise high protein content (12.3 - 12.9%). Values of extract content from produced malt samples were from 83.92% to 84.46%, fine/coarse extract difference from 7.64% to 8.05%, Kolbach index from 34.1% to 35.2%, viscosity from 1.95 mPas to 2.04 mPas, friability from 33.1% to 41.56%. It was shown that tested hulless barley samples present rich source of phenolic compounds (364.19 \(mg_{CE}/cm^{3}\) and 316.99 \(mg_{CE}/cm^{3}\) GZ-186 and GZ-189, respectively), and poor source of total flavonoids (GZ-186: 1.69 \(mg_{CE}/cm^{3}\) and GZ- 189: 1.25 \(mg_{CE}/cm^{3}\)). Consequently, malt samples are characterized with higher phenolic concentration (GZ-186: 408.95 \(mg_{CE}/cm^{3}\) and GZ-189: 375.540 \(mg_{CE}/cm^{3}\)) and lower flavonoids concentration (GZ-186: 1.22 mgGAE/cm3 and GZ- 189: 1.24 \(mg_{CE}/cm^{3}\)).

Proceedings contains 5 Reviews, 11 Original research articles and 2 Professional articles presented at 9th International Congress Flour – Bread ’17 and 11th Croatian Congress of Cereal Technologists Brašno – Kruh ’17.