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The paper presents the possibility of applying different press constructions for juice extraction in small farms. The research was carried out with three different varieties of apples, namely, Rubin, Mutsu, and Jonaprince. Two types of presses were tested: a basket press and a screw press. Generally, application of the screw press makes it possible to obtain a higher yield of extraction compared to the basket press. In our study, the differences in the pressing yield among press machines also depended on the apple variety used. The juices obtained on the screw press were found to be of a higher quality characterized by a higher content of soluble solids, higher viscosity, higher total content of polyphenols, higher antioxidant activity, and lower acidity. Thus, the selection of an appropriate press is the key to producing high-quality apple juice with health-promoting properties for manufacturers of apple juice at the local marketplace.

The aim of this study was to compare the chemical composition of three spelt wheat cultivars harvested at the milk-dough stage (MDS) and at the fully ripe stage (FRS) in the organic farm in Poland. Green grain of cv. ‘Oberkulmer Rotkorn’ harvested at MDS showed a significantly higher content of P, K, Ca, Zn, Fe, Na and B, compared to grain harvested at FRS. In unripe grain of cv. ‘Rokosz’, the content of N, K, Zn, Mn and Na was significantly higher than in ripe grain at FRS. In the case of cv. ‘Wirtas’, the P, K, Mg, Ca, Zn, Mn and B content determined at MDS was higher than that found in ripe grain at FRS. The content of Lys, Met, Ala and Tyr in green grain of all the cultivars evaluated was higher than that determined at FRS. However, when the grain was harvested at the fully ripe stage, the increase of Arg, His, Leu, Phe, Val, Glu, Pro and Ser was found. The content of fat and α-linolenic fatty acid in green grain of spelt was higher than in ripe grain. The presence of cinnamic and dicarboxylic acids was only found in spelt harvested at MDS. Unripe grain was also characterized by a higher content of hydroxy and phenolic acids.

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

The primary objectives of this study were to investigate the quality of no-salt wheat bread prepared with a mixture of herbs (MH) using a method involving the addition of scalded flour and to compare this method to the traditional single-phase method. In the case of the single-phase method, MH (thyme, lemon balm, and nettle (1:1:1)) was added in the form of dried herbs at a level ranging from 3% to 12% (every 3%) to the dough, whereas in the case of scalded flour, MH was added as an infusion (at concentrations ranging from 0, 12, 24, 26, and 48 mg/mL). According to our results, an increase in the level of MH caused a decrease in the volume of the bread and an increase in the total phenolic content and antioxidant activity of the prepared bread. Moreover, with the addition of MH, there was a decrease in the brightness and a slight decrease in the redness of the crumb. The use of scalded flour resulted in lower crumb hardness and chewiness than that of the single-phase method. According to the sensory evaluation, scalded flour method can be used in the production of good quality no-salt bread with the addition of MH with up to 24 mg/mL of herbal infusion.

In this study, we aimed to evaluate the effect of cereal coffee (CC) on the properties of pasta. The pasta was prepared by the substitution of common wheat flour with 0, 1, 2, 3, 4, and 5 g/100 g CC. Next, various properties of pasta including texture, colour, cooking properties, sensory analysis, and antioxidant activity were evaluated. CC significantly decreased lightness and increased redness of both raw and cooked pasta. CC reduced optimal cooking time and increased cooking losses of pasta. The addition of 5 g CC/into100 g wheat flour significantly increased the deformation and stretching work of cooked pasta. According to the sensory evaluation of the pasta samples, CC had a positive effect on the smell, taste, and colour of pasta. More importantly, during sensory evaluation, an increased amount of CC resulted in a decrease in adhesiveness of the pasta. Pasta with CC was characterised by a higher total phenolic content and a higher antioxidant capacity. Cooking decreased the amount of total phenolic compounds from 12 to 15%. In summary, we recommend the substitution of CC (up to 4 g/100 g) in common wheat flour for the preparation of pasta.

In this study, a novel rotary cleaning device was used for the separation and cleaning of wheat grains. This research analyzed the influence of the inclination angle of the sieve drum (K) of the device on the quality of these processes. In this article, the results obtained for four selected rotational speeds (nb) of the sieve drum are presented. The quality of the separation and cleaning of the wheat grains was evaluated using three cleaning process parameters: coefficient of plump grain mass separation (Wz), coefficient of fine impurities separation (Wd), and total coefficient of cleaning effectiveness (E). Based on statistical analysis of the results, the inclination angle of the sieve drum had a significant effect on the quality of the wheat grain separation process. Coefficient Wz was highest for sieve drum inclination angles of K = 0° and K = 2.5°, whereas Wd was highest for K = -2.5°. The total coefficient of cleaning effectiveness (E) was characterized by different values for different inclination angles of the sieve drum. Keywords: Cleaning effectiveness, Conical sieve, Rotary cleaning device, Wheat grain cleaning.

Antioxidant capacity, nutritional and functional quality of wheat bread supplemented with 1-5% flaxseed hull (FH) were studied. Analyses of the chemically-extractable fraction show that supplementation with 5% of FH increased (compared to control) phenolics content (by 93%), radicals scavenging ability (by 176%) and reducing power (by 220%). Furthermore, phenolic antioxidants were bioaccessible in vitro (samples after simulated digestion). Fortification had no significant influence on rapidly and slowly digestible starch, in vitro starch digestibility and values of expected glycemic index; however, a decrease (up to 8%) of relative proteins digestibility was determined. Enrichment decreased loaf volume and increased crumb hardness. The results from sensory evaluation show that the incorporation of FH had a slightly unfavorable effect on bread sensory properties but ensured satisfactory consumer acceptability. In view of these facts, it is concluded that flaxseed hulls may be a beneficial food additive.

Scientific studies have revealed that bioactive components of coffee play a preventive role against various degenerative diseases. Green coffee, in particular, is characterized by its unique composition and properties. The objective of this work was to investigate the influence of green coffee (Coffea arabica) beans (GCB) addition on the quality and antioxidant properties (AA) of the wholemeal bread. For bread preparation, flour form GCB, and wholemeal wheat flour, type 2000 were used. Wholemeal wheat flour was replaced with GCB flour at 1 to 5% levels. Loaf volume, texture, color and sensory properties of bread were determined. Furthermore, total phenolic content and antioxidant activity were evaluated. The results showed that bread supplementation with GCB had little influence on the bread volume. The highest volume of bread was obtained with 3 and 4% of GCB flour. The texture properties of bread crumb (hardness, elasticity, cohesiveness and chewiness) were slightly changed as a result of the GCB addition. The lightness of bread crumb decreased with the GCB addition (average from 46.3 to 42.6). Besides, the addition of GCB significantly enriched wheat bread with hydrophilic phenolic compounds. The phenolic compounds were highly bioaccessible in vitro. Moreover, the GCB addition enhanced antiradical activity of bread.

Influence of germination and elicitation on nutraceutical potential of sprouted wheat was investigated. The seeds of three Polish winter wheat cultivars were elicited with 0.1% (w/v) of Saccacharomyces cerevisiae (SC) extract, 0.1% (v/v) Salix daphnoides (SD) bark extract and their combinations (SC/SD 1:1). Seeds were germinated for 4 day at 20 °C in darkness. For phenolic acids determination LC-ESI-MS/MS analysis was used. Antiradical ability, chelating power, reducing power and ability to prevent lipids against oxidation were determined. Bioaccessibility of antioxidative compounds was estimated using in vitro digestion method. Eleven phenolic acids (protocatechuic, p-hydroxybenzoic, vanillic, caffeic, syryngic, p-coumaric, cis- and trans-ferulic, salicylic, trans- and cis-synapinic) were identified. Sprouting increased p-hydroxybenzoic, syryngic and p-coumaric acids level. The most effective elicitor for improving antioxidant activity of potentially bioaccessible phytochemicals was SD. Especially high effect was obtained for antiradical activity, chelating power and ability to lipid prevention.

New possibilities for using freeze-dried rice sourdoughs in the processing of gluten-free bread (GFB) are demonstrated in this study. Fresh and freeze-dried (at temperatures of 20 and 40C) rice sourdoughs were added in the amounts of 10, 20, 30 and 40% of the total flour content. Significant and beneficial changes in the texture (elasticity and cohesiveness) of bread under the influence of different quantities of fresh and freeze-dried sourdough addition were observed. In most cases, there were no significant differences between the firmness and cohesiveness of bread made with fresh or freeze-dried sourdough. A lower degree of crumb staling was obtained for bread produced with a 10% addition of fresh sourdough and sourdough freeze-dried at 40C. The best overall sensory assessment was achieved by bread with 10 and 20% rice sourdough. At these levels of sourdough addition, there were no significant changes in the assessment of bread made with either fresh or lyophilized sourdough. Sensory evaluation of texture was positively correlated with other physical properties: pore area, firmness, elasticity and cohesiveness of crumb (r = 0.869; 0.836; 0.596; 0.848, respectively) and negatively correlated with bread pH values (r= −0.801). Practical Application The results have important significance, as the use of freeze-dried rice sourdough may improve the process of the production of natural GFB. Freeze-dried rice sourdoughs used directly in processing eliminate the requirement for a long period of fermentation of the sourdough. Freeze-dried rice sourdough, in an amount of 10 or 20%, may be a good substitute for fresh sourdough. An increase in heating plate temperature from 20 to 40C caused a decrease in drying time of about 25%; therefore, to produce this sourdough, a freeze-drying temperature of 40C is suggested. The bread is distinguished by a favorable qualitative assessment. Also, the reduced pH value has a beneficial influence on extending bread durability and freeze-dried rice sourdough can be used as a natural preservative.

Physical, sensory and antioxidant properties of wheat bread enriched with sumac flour (SF) with normal and reduced amounts of salt were investigated. SF was added to replace wheat flour at a proportion of 1, 2, 3, 4 and 5 g/100 g. Furthermore, the breads were prepared with normal and reduced amounts of salt (1.5 and 0.5 g/100 g, respectively). The incorporation of SF led to a decrease in bread volume and an increase in crumb hardness, especially when it was added in an amount of more than 2 g/100 g. Salt reduction did not negatively influence these parameters. The addition of SF caused a decrease in lightness and yellowness of crumb, but an increase in redness. SF enriched the wheat bread with phenolic compounds. Hence, the total phenolics content increased with the increase in SF from 5.4 to 15.2 mg gallic acid equivalent per 100 g of dry mass. This in turn led to an increase in the antioxidant capacity. The sensory evaluation indicated that salt reduction did not negatively influence bread quality when SF was added to wheat flour. Regarding the bread quality, the addition of SF should not exceed 3 g/100 g.

The objective of this study was to determine the grinding characteristics of wheat with a low moisture content. Two kinds of wheat&mdash, soft spelt wheat and hard Khorasan wheat&mdash, were dried at 45 &deg, C to reduce the moisture content from 12% to 5% (wet basis). Air drying at 45 &deg, C and storage in a climatic chamber (45 &deg, C, 10% relative humidity) were the methods used for grain dehydration. The grinding process was carried out using a knife mill. After grinding, the particle size distribution, average particle size and grinding energy indices were determined. In addition, the dough mixing properties of wholemeal flour dough were studied using a farinograph. It was observed that decreasing the moisture content in wheat grains from 12% to 5% made the grinding process more effective. As a result, the average particle size of the ground material was decreased. This effect was found in both soft and hard wheat. Importantly, lowering the grain moisture led to about a twofold decrease in the required grinding energy. Moreover, the flour obtained from the dried grains showed higher water absorption and higher dough stability during mixing. However, the method of grain dehydration had little or no effect on the results of the grinding process or dough properties.

Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually under low pressure, and removing water by ice sublimation. Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients. Although the FD process allows obtaining dried products of the highest quality, it is very energy- and time consuming. Thus, different methods of pretreatment are used for not only accelerating the drying process but also retaining the physical properties and bioactive compounds in the lyophilized food. This article reviews the influence of various pretreatment methods such as size reduction, blanching, osmotic dehydration and application of pulsed electric field, high hydrostatic pressure or ultrasound on the physicochemical properties of freeze-dried food and drying rate.

The presented study is the first attempt to estimate the run of redistribution (migration) of water between individual components of model bread dough on the basis of changes in its consistency during mixing. To this end, farinograph mixing tests were performed with three types of dough: one-component gluten, two-component starch-gluten, and three-component starch-gluten-fibre dough. Wheat gluten and wheat starch as well as six commercial dietary fibre preparations were used as dough components. The fibres were applied as air-dried and pre-hydrated preparations in amounts: 0.03, 0.06, and 0.09. The study results demonstrated that the migration of water from gluten to the fibre during mixing is promoted by both the enhanced fibre hydration capacity (physical redistribution) and the decrease in gluten hydration capacity induced by chemical interactions with fibre (chemical redistribution). Both types of redistribution caused significant decreases in the gluten hydration level; at the maximum fibre addition, they ranged from −0.05 (chokeberry fibre) to −0.22 (carrot fibre) and from −0.02 (carrot fibre) to −0.31 (oat fibre), for the physical and chemical redistribution, respectively. The dehydration of gluten resulted in deterioration of the mixing properties of the supplemented doughs. Most of the examined fibres exerted a destructive effect, i.e. they reduced the consistency of the dough even by half (oat and carob fibres). The fibre pre-hydration significantly mitigated this effect.

In this chapter the methods of germinated grains processing (GG) are described. The ways of GG grains drying are shown and the method of GG dehydration is proposed. The grinding process of GG is also studied and the different methods of size reduction of GG are presented. The data revealed that the crushing of GG before drying significantly reduces the drying time and the germination of cereals reduces grain hardness, and thus has a significant effect on the grinding process, both on the grinding energy requirements and the grinding particle size distribution. As a result of this GG are more easily ground than sound grains. Moreover, other thermal and nonthermal methods for processing germinated grains are discussed and processing of flour from germinated grains is described. In summary, germinated grains can be consumed fresh, cooked, or as a value-added healthy food ingredient after the dried grain is converted to a powdered form.

The aim of the study was to compare the physical and sensory properties of gluten-free bread with the addition of whole and ground flax seeds. The grinding process of flax seeds was carried out using a knife grinder and ball mill. After short-knife grinding (20 s) (GM-200, Retsch), the seeds were divided into whole (average particle size 0.634 mm), coarse (769 mm) and fine (0.328 mm) flour, and these flours were additionally ground with ball milling (60 s) (Pulverisette 6, Fritsh). The grinding energy of seeds was evaluated. Baking of gluten-free bread was performed with 10% addition of different forms of whole and ground flaxseeds. The colour, volume, texture and sensory parameters of bread were evaluated. In addition, the crumbling index of bread was developed and defined as the percentage share of crumbed pieces of the bread slice in relation to the mass of the entire crumb sample cut out together with crumbs. Specific grinding energy of flaxseeds during short (20 s) knife grinding was equal to 109.5 J&middot, g&minus, 1, and additional ball milling (60 s) caused significantly (&alpha, = 0.05) more than 4 times higher energy consumption, but more reduced particles of whole (0.497 mm), coarse (0.621 mm) and fine flour (0.308 mm) were obtained. After adding ground seeds, it was necessary to add more water to the dough, which increased dough yield from 220% to 240% and even to 260% when ball milling of coarse flax flour was applied. The most significant increase in the volume of bread and the most reduced crumbling was observed for breads with addition of coarse fractions of flaxseeds ground with ball milling. In comparison with the control sample of gluten-free bread, significant improvement in bread volume, textureand sensory evaluation was observed after using both whole and ground flaxseeds. Furthermore, the crumbling index was related to an organoleptic evaluation and can be used in bread quality assessment as a complement to instrumental texture measurements.

The aim of this study was to describe the kinetics of the freeze drying of cranberries ( Vaccinium macrocarpon Ait.), as well as to describe the changes of l -ascorbic acid content, the phenolics content, antioxidant activity and color after drying. Both whole and pulped cranberries were dried using a laboratory freeze-dryer. The process was performed at 30, 50 and 70 °C and with a constant pressure in the drying chamber. The pulping of cranberries reduced the drying time by about half. In the case of whole fruits, the logarithmic model provided the best fit to the experimental data, whereas for pulped fruits the Page model and the Wang and Singh model seemed to be very well suited to describe the freeze-drying process of cranberries. The addition of l -ascorbic acid and citric acid increased the lightness and redness of dried cranberries. An increase in drying temperature caused a decrease in the antioxidant activity of all samples.

The paper presents the study on possibilities of using green coffee beans (GCB) from Ethiopia, Kenya, Brazil and Colombia as a functional additive. The dominant compound identified was 5-caffeoylquinic acid. Caffeine content was comparable in all samples and averaged from 4.36 mg/g dw to 4.99 mg/g dw. The grinding characteristics of GCB was studied and the sensory properties of bread enriched with GCB flour were evaluated. GCB was characterized by high grinding energy requirements. Phenolics released during simulated digestion were highly bioavailable in vitro. Simulated digestion released phytochemicals acting as chelating and reductive agents, free radical scavengers and lipid-preventers. Results of a preliminary study concerning the proposed functional product indicate that phenolic compounds from bread enriched with powdered GCB were highly mastication-extractable, which may predict their high bioaccessibility and bioavailability. The content of phenolics was strongly correlated with powdered GCB addition. The sensory characteristics linking results indicated that a partial replacement of wheat flour in bread with up to 3% ground GCB powder gives satisfactory overall consumer acceptability. Bread enriched with GCB possessed higher antiradical activity than control samples. The results of our study clearly show that powdered GCB may be used directly, without extract preparation, for food supplementation.

Summary This study was aimed at optimising conditions of wheat germination (temperature, time of sprouting and elicitation) to improve its phenolics content, antioxidative capacity and nutritional quality. Total phenolics and antioxidant potential were improved most effectively after 4 days of sprouting at 20 °C. The highest reducing ability and the ability to quench free radicals (1.24 mg Trolox equivalent (TE) g−1 d.m. and 0.38 mg TE g −1 d.m., respectively) were determined for 4-day-old control and willow + yeast elicited sprouts germinated at 20 °C. The kinetics of starch and protein mobilisation were affected by sprouting conditions. The highest protein digestibility was found for 2-day-old sprouts germinated at 20 °C, whereas the lowest for 4-day-old sprouts germinated at 25 °C. Starch was more effectively mobilised during germination at 25 °C. Sprouting conditions were found to effectively modify the quality of sprouts. A key role was ascribed to time and temperature of sprouting, whereas the effect of elicitation was marginal.

In this paper, we propose for the first time a description (regression and canonical form) of the changes in the physical properties of several types of natural gluten-free bread produced with different amounts of water in the recipe. Five types of bread, made of corn flour (100%), rice flour (100%), corn and rice flour (50:50%), buckwheat, corn, and rice flour (30:35:35%), were investigated. It has been noticed that, by changing the amount of water addition to the dough, it is possible to significantly affect the quality of different types of natural gluten-free bread. Addition of water from 80 to 120% of flour mass, resulted in significant changes in the quality of bread. Bread made of corn flour required the largest amount of water addition (120%); however, bread made of rice flour was characterized by a better quality with the lowest amount of water addition (80%), while bread made of corn and rice flour and buckwheat, corn, and rice flour were characterized by the best quality when the amount of water addition was 90%. Changes in the physical properties of bread were described as second degree polynomial regression equations or by linear regression and the canonical form was proposed.

The objectives of the study were to investigate the effect of fortification with ground Chenopodium quinoa leaves (QL) on the sensory value and nutraceutical potential of breads and to compare an in vitro physiological and chemical procedure for determination their quality. By QL addition, breads were mainly enriched with rutin and gallic acid. The highest content of rutin was found in buffer extracts (from 73.55 μg/g DM to 209.89 μg/g DM depending from QL addition), whereas the highest gallic acid content was observed after simulated digestion (from 1527.81 μg/g DM (control bread) to 2214.60 (bread with 5 g/100 g QL addition)). Antioxidant potential of enriched breads was significantly higher than activity of control. Breads were especially fortificated with bioaccessible lipids preventers and reductive compounds. Essential differences between both used procedures were illustrated by extractability and fortification factors. Chemical extraction overestimates the ability to chelate metal ions, while underestimates the ability to lipids prevention and reducing power of potentially bioaccessible and mastication-extractable compounds. The sensory evaluation, antioxidant tests, extractability and fortification factors showed that the replacements of wheat flour with up to 3 g/100 g QL powder in breads gives satisfactory results. Additionally, we propose the universal protocol for preliminary evaluation of efficiency of fortificated food.

The purpose of this study was to examine the drying and grinding characteristics of sprouted and crushed wheat. The four-day-germinated wheat kernels were crushed, dried, and ground in a micro hammer mill. The drying kinetics of sprouts were best described by the Page and two-factor models. The crushing of wheat sprouts before drying decreased the drying time by about half. Sprouting and crushing of wheat sprouts have a significant influence on the grinding process, both on the particle size distribution and on the grinding energy requirements. It was observed that the ground sprouts showed significantly lower values of average particle size compared with the samples of sound kernels. Sprouting caused an increase in the amount of fine particles ( 1.0 mm). All values of grinding indices showed that sprouting and crushing significantly reduced the grinding energy requirements. Moreover, sprouting significantly increased the total phenolics co...

Quinoa (Chenopodium quinoa Willd) is a native food plant of the Andean region of South America. Quinoa seeds have remarkable nutritional properties, not only from its high protein content, but also from its good amino acid balance. The aim of the study was evaluate the influence of quinoa seed moisture content (10, 12, 14, 16 and 18%) and temperature (-20, 3, 20 and 40°C, with the initial grain moisture content of 10.5%) on grinding process. Especially the particle size distributions and grinding energy indices were determined. The results showed that the increase of seed moisture content from 10 to 16% caused an increase the specific grinding energy from 6.9 to 8.3 kJ·kg-1, beside of this as the moisture increased the average particle also increased. The highest changes were observed in the fraction of coarse particles (above 1.0 mm). Interestingly, the mass fraction of fine particles (below 0.2 mm also increased). Other grinding indices also confirmed an increase the grinding energy requirements with the increase seed moisture content. The temperature of seed has little influence on quinoa grinding process. The highest grinding energy requirements were observed when the frozen seeds were ground.

The investigation of the dynamics of gas cell coalescence, i.e. a phenomenon that deteriorates the homogeneity of the cellular structure of bread crumb, was carried out performing simultaneously measurements of the dough volume, pressure, and viscosity. It was demonstrated that, during the baking expansion of chemically leavened wheat flour dough, the maximum growth rate of the gas cell radius determined from the ratio of pressure exerted by the expanded dough to its viscosity was on average four-fold lower than that calculated from volume changes in the gas phase of the dough. Such a high discrepancy was interpreted as a result of the course of coalescence, and a formula for determination of its rate was developed. The coalescence rate in the initial baking expansion phase had negative values, indicating nucleation of newly formed gas cells, which increased the number of gas cells even by 8%. In the next baking expansion phase, the coalescence rate started to exhibit positive values, reflecting dominance of the coalescence phenomenon over nucleation. The maximum coalescence rates indicate that, during the period of the most intensive dough expansion, the number of gas cells decreased by 2-3% within one second. At the end of the formation of bread crumb, the number of the gas cells declined by 55-67% in comparison with the initial value. The correctness of the results was positively verified using X-ray micro-computed tomography. The developed method can be a useful tool for more profound exploration of the coalescence phenomenon at various stages of evolution of the cellular structure and its determinants, which may contribute to future development of more effective methods for improving the texture and sensory quality of bread crumb.

In recent years, there has been a global trend towards the use of the natural substances present in the food as a source of antioxidant and functional ingredients. Especially natural antioxidants present in food have received considerable interest because of their safety and potential nutritional and therapeutic effects. Bread and bakery products have an important role in human nutrition. Generally, wheat bread is considered to be a good source of energy and irreplaceable nutrients for the human body. However bread made with white flour is a food with a low antioxidant capacity. This review is focused on enriching the wheat bread with natural raw materials rich in phenolic antioxidants such as cereals and seeds, spices, herbs and parts of green plants, fruit or vegetable products, and waste products from the food industry. These raw materials are often cheap and a very good source of phenolic antioxidants. Beside this, the information about changes in antioxidant activity during the bread making process were also discussed.

The purpose of this study was to describe the freeze-drying of amaranth sourdough. Also, changes in the physical properties of bread caused by the addition of fresh or freeze-dried amaranth sourdough were determined. Control gluten-free bread was prepared from corn, rice and amaranth flour in two variants (45:45:10% and 40:40:20%). Amaranth flour was substituted with fresh or freeze-dried sourdough. Two freeze-drying temperatures (20 and 40C) were used for sourdough freeze-drying. Consequently, the Page model was found to be the most appropriate to describe the drying of sourdough. Significant and beneficial changes in the physical properties of bread under the effect of both fresh and freeze-dried sourdough were noted. Sensory evaluation of bread showed that bread with 20% amaranth sourdough is characterized by an unfavorable taste and smell; however, gluten-free bread with 10% amaranth sourdough was accepted by consumers. Practical Application The obtained results have important meaning, as the use of freeze-dried amaranth sourdough may improve the process of the production of natural gluten-free bread by significantly shortening the production time required for this bread on the day of baking. The freeze-dried amaranth sourdough in an amount of 10% may be a good substitute for fresh sourdough. To produce this sourdough, a freeze-drying temperature of 40C is suggested. An increase of heating plate temperature from 20 to 40C caused a decrease of drying time of 26%. The bread is distinguished by a favorable qualitative assessment. Also, the reduced value of pH has a beneficial influence on extending bread durability.

Summary This study demonstrates new possibilities in using freeze-dried buckwheat sourdoughs in the processing of gluten-free bread (GFB). Fresh and freeze-dried (at temperatures of 20, 40 and 60 °C) sourdoughs were added in the amounts of 10, 20, 30 and 40% of the total flour content. Significant and beneficial changes in the quality of bread under the influence of different quantities of fresh and freeze-dried sourdoughs additive were observed. Freeze-dried buckwheat sourdoughs at the level of 20 and 30% gave the best baking results for GFB. pH of bread significantly changed, which had a positive effect on increasing its suitability for the storage. Buckwheat sourdough dried at 40 °C is the most highly recommended for GFB processing. Higher temperatures (60 °C) caused the least change in bread volume; however, a bitter aftertaste from burning was slightly detectable. Freeze-dried buckwheat sourdoughs can be used directly in processing, thus eliminating the long fermentation of sourdough.

Inhibition of lipoxygenase (LOXI) and antioxidant capacity of potentially bioaccessible, and bioavailable phytochemicals from different green coffee beans (GCB) were studied. The major compounds identified in the coffee samples were 5-caffeoylquinic, 4-caffeoylquinic, 3-feruoylquinic and 5-feruoylquinic acids. The highest level of total phenolics was found in extract of GCB from Ethiopia, whereas the lowest in extract prepared from Kenyan GCB. Unexpectedly, digestion in vitro did not increase the total content of phenolic compounds. Potentially bioaccessible phenolics were bioavailable in vitro. All raw extracts demonstrated comparable LOXI activity (EC50 from 2.75 to 2.94 mg DW/mL). Water-extractable and potentially bioaccessible phytochemicals from all samples acted as competitive inhibitors of LOX. Interestingly, potentially bioavailable compounds from Kenyan GCB acted as acompetitive inhibitors, whereas in the other cases the mixed inhibition was found. Reducing powers of raw extracts from Kenyan, Columbian and Brazilian GCB were comparable (EC50 values averaged from 47.90 mg DW/mL to 53.44 mg DW/mL). The antiradical activity of raw extracts of GCB was relatively low; EC50 averaged from 151.48 mg DW/mL to 84.58 mg DW/mL for Ethiopian and Kenyan coffee, respectively. Digestion in vitro drastically increased both activities. Importantly, compounds able to prevent lipids against oxidation from all samples were characterized by high bioavailability in vitro. In conclusion, GCB consists excellent source of potentially bioaccessible and bioavailable compounds with multidirectional antioxidant activity. Particular attention should be paid to the results concerning the inhibition of LOX, because the associated action of LOX and free radicals is the underlying diseases of civilization.

A novel method that uses bioprocessed oat flour (yeast-fermented leaven) for the preparation of composite wheat-oat (50:50%) bread was proposed. The objective of the study was to compare physical (loaf volume and specific weight, crumb texture, changes in texture during storage, crumb heterogeneity) and sensorial (aroma, flavor, texture, overall acceptability) properties of bread produced by this method with the properties of bread produced by the standard methods (straight-dough and two-phase). It was observed that, after fermentation, oat leaven compared with wheat leaven had a more concise consistency and that, during dough preparation, a greater addition of water was required. The bread produced in this way is characterized by a comparable volume to bread produced from wheat yeast-fermented leaven, while crumb firmness and elasticity are significantly greater. Methods using yeast-fermented leaven prepared from different types of flour should be tested for other composite wheat breads. Practical Applications In general, a straight dough-baking method sometimes with process modifications is applied for the preparation of composite wheat-oat bread, but there is still lack of information describing the potential of using oat yeast-fermented leaven. Besides the importance of health (latest studies show that longer fermentation process can be used to increase the antioxidant activity of bread), the preparation of oat yeast-fermented leaven significantly increases dough yield and enhances the success – ease of dough formation. In this method, to initiate the fermentation of the leaven, a small amount of yeast (1%) is required. Using oat yeast-fermented leaven produces satisfactory baking results and also economic benefits and it can be used for organic bread. In addition, there is no need to change the bakery equipment that enables the rapid introduction of this method into practice.

Some physical, technological, nutritional, and nutraceutical determinants of six spelt varieties were evaluated. The grains were characterized by similar grain hardness and gave similar breakage patterns on a hammer mill and relatively low grinding energy requirements. The highest protein content was determined for Spelt I.N.Z. and Schwabenkorn (155 mg/g db), whereas the lowest was for Ceralio (98 mg/g db). The total starch content in tested cultivars averaged about 500 mg/g db; however, significant differences were observed for resistant and potentially bioavailable starch. The highest starch digestibility was observed for Ostro, Schwabenspelz, and Spelt I.N.Z. (about 45%), whereas the lowest was for Ceralio (about 33%). Chemically extractable total phenolic compounds content did not differ between cultivars. When flavonoids contents were compared, however, significant differences were observed; their contents ranged from 0.61 to 2.12 mg/g db (Spelt I.N.Z. and Schwabenkorn, respectively). The ab...

Introduction et but de l’etude Pour les patients atteints de la maladie cœliaque, l’absence de gluten peut etre suivie par des deficiences nutritionnelles et une malabsorption de certains nutriments. Cela pourrait necessiter une supplementation de leur alimentation avec des vitamines, des antioxydants, des mineraux et des proteines pour corriger les deficiences et restaurer les reserves en nutriments (Vahedi et al., 2001 ; Jnawali et al., 2016). L’objectif de cette etude etait d’evaluer l’effet de l’ajout de la Poudre de Graines de Grenade (PGG) sur les proprietes antioxydantes du pain sans gluten a fin de fabriquer un aliment sans gluten fonctionnel pour malades cœliaques. Materiel et methodes La PGG a ete incorporee a differents niveaux (2,5 %, 5,0 %, 7,5 % et 10 %) dans la formule du pain sans gluten a base de riz et de feverole avec un rapport de 2/1. Le taux des polyphenols totaux a ete determine en utilisant la methode de Folin-Ciocalteu. L’activite antioxydante a ete evalue par quatre methodes differentes : le piegeage du radical libre 2,2-diphenyl-1-picrylhydrazyle (DPPH), le radical 2,2′-azino-bis (ABTS), le radical hydroxyle et le pouvoir reducteur. Resultats et analyse statistique Les resultats ont montre que le contenu en polyphenols totaux a augmente significativement (p Conclusion En conclusion, la PGG peut etre utilisee en tant qu’un ingredient interessant dans la formulation des produits sans gluten avec des avantages pour la sante visant la prevention de certaines maladies.

Here we propose an original study on the effect of an interruption and slowing of the fermentation of yeast-based leaven on the physical properties of bread. Bread loaves were made using the straight-dough method, the two-phase method and a method incorporating the interruption and slowing of the fermentation of yeast-based leaven. During the process of making dough, modifications of the method were made by both changing the yield of the leaven (180 and 210%) and the duration of the fermentation of the leaven (from 1 to 3 h). The fermentation of leaven was conducted at the optimum temperature of 28 °C and at a lowered temperature of 10 °C (fermentation slowing). It was noted in the study that the simultaneous shortening of the duration of fermentation of leaven to 2 h and its slowing under conditions of lowered temperature to 10 °C produces satisfactory baking results with a shortening of the process on the day of baking. In addition, the bread produced has comparable loaf features and better crumb quality compared to bread produced with the standard two-phase method. The proposed method does not need the application of dough improvers and can be used in the production of organic bread.

A b s t r a c t. The results of investigations on the physicochemical and grinding characteristics of Moldavian dragonhead seeds are presented. The data obtained showed that the physical properties (average size, sphericity, surface area, 1 000 seed mass, dynamic angle of repose, coefficient of static friction, and bulk and true densities) of the white and blue form of dragonhead seeds were not significantly different. Both forms of dragonhead showed similar levels of protein (average of 21%), whereas the blue form of dragonhead had a lower fat content (average of 23.1%) and higher mucilage content (13.35%) in comparison to the blue form of seed (24.6 and 9.95%, respectively). Antioxidant capacity of dragonhead seeds was comparable for both forms and averaged about 40%, which corresponded to EC50 values of 0.12 and 0.13 mg ml -1 for the white and blue forms, respectively. The grinding material showed similar particle size distribution of ground material for both forms of dragonhead seeds. The lowest values of specific grinding energy were obtained for the white form of dragonhead seeds, those for the blue form were significantly higher. Grinding of dragonhead seeds using a screen 2.0 mm mesh size caused screen hole clogging. This problem did not occur when dragonhead seeds were mixed with wheat grain. K e y w o r d s: dragonhead, seed, physicochemical properties, grinding

The nutraceutical potential of Chenopodium quinoa Leaves (ChL) was assessed through analyses of their phenolic content, elucidation of the effect of ChL phenolic compounds on cancer cell properties and estimation of their antioxidative activity, bioaccessibility and bioavailability in vitro. Considerable amounts of ferulic, sinapinic and gallic acids, kaempferol, isorhamnetin and rutin were observed in the chemical ChL extract and were linked with its inhibitory effect on prostate cancer cell proliferation, motility and cellular competence for gap junctional communication. Both extracts, chemical and obtained after simulated digestion, exerted an inhibitory effect on lipoxygenase activity, paralleled by their considerable chelating, antioxidative, antiradical and reducing power. These observations indicate that phenolic ChL compounds may exert a chemopreventive and anticarcinogenic effect on oxidative stress and ROS-dependent intracellular signaling via synergic effects. The relatively high potential bioaccessibility and bioavailability of the compounds probably responsible for these effects demonstrates the suitability of ChL for dietary supplementation.

The aim of the study was to investigate the effect on the antioxidant properties and sensory value of bread of adding ground onion skin (OS). For a determination of bioaccessibility and bioavailability in vitro the human gastrointestinal tract model was used. OS contained mastication-extractable quercetin (4.6 mg/g). Quercetin from OS was highly bioaccessible during in vitro conditions, but only approximately 4% of quercetin released during simulated digestion was bioavailable in vitro. The antioxidant potential of bread with OS was significantly higher than the activity noted in the control. In particular, OS addition significantly fortificated bread with bioaccessible lipid oxidation preventers and compounds with reducing and chelating abilities. The 2-3% OS addition caused significant improvement of antioxidant abilities (further increases in the OS supplement did not increase the activity of bread). Sensory evaluation showed that replacement of wheat flour in bread with up to 3% OS powder gave satisfactory consumer acceptability.

A seven-parameter regression model was developed to determine changes in the shape of the Brabender extensograph curve as a result of supplementation of wheat dough with carob fibre and oat wholemeal. The shape of the curve, close to an inverted parabola, was well described by a cubic polynomial function. The exceptions were the initial and final sections of the curve, for the representation of which two exponential functions were used. Under the effect of the fibre-rich additions, the strongest variation was observed in the polynomial function parameters describing the slope and deflection of parabolic arms of the extensograph curve and the position of its peak, while the parameters showing the final course of the curve were subject to only slight changes. The reactivity of the additions during dough proving had a much stronger effect on the model parameters than on the variation of the maximum resistance and extensibility of the dough. The results indicate that the proposed model can be a useful tool for improving the analysis of extensional behaviour of bread dough.

In this study, a new application of pumpkin pulp in bread production is shown. The aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly into wheat flour on physical, sensorial and biological properties of bread. The bioaccessibility of active compounds was also studied. An increase in the addition of pumpkin pulp from 5 to 20% (converted to dry matter) caused a decrease of bread volume and increase of crumb hardness and cohesiveness. The sensory characteristics of the bread showed that a partial replacement of wheat flour with up to 10% of pumpkin pulp gave satisfactory results. The taste, aroma and overall acceptability of control bread and bread containing 5 or 10% of pulp had the highest degree of liking. The addition of higher levels of pumpkin pulp caused an unpleasant aroma and taste. Pumpkin pulp is a good material to complement the bread with potentially bioaccessible phenolics (including flavonoids) and, especially, with peptides. The highest antioxidant activity was observed, in most cases, of the samples with added 10 and 15% of pumpkin pulp. The addition of the pulp significantly enriched the bread with potentially bioaccessible angiotensin-converting enzyme (ACE) inhibitors. The highest activity was determined in the bread with 15 and 20% pumpkin pulp. ACE inhibitors from the tested bread were highly bioaccessible in vitro. Pumpkin pulp seems to be a valuable source of active compounds to complement the wheat bread. Adding the pulp directly to the wheat flour gives satisfactory baking results and reduces the cost of production. Additionally, pumpkin pulp is sometimes treated as waste material after the acquisition of seeds, thus using it as bread supplement also has environmental and economic benefits.

The aim of this study was to estimate the phenolic composition and xanthine oxidase (XO) inhibitory activity of green coffee beans (GCB) and wholemeal wheat flour (WF). Additionally, the type and strength of interaction (expressed as the combination index, CI) and mode of XO inhibition were analyzed. The major phenolic in GCB was 5-caffeoylquinic acid (39.92mg/g dw). The main phenolic acids in WF were trans- and cis-ferulic acids (257 and 165.57mg/100g dw, respectively). Both ferulic and chlorogenic acids individually inhibited XO, and for their combination moderate synergism was found. Buffer extractable compounds from GCB and WF demonstrated slight synergism (CI=0.92), while potentially bioaccessible and bioavailable compounds acted synergistically (CI=0.43 and 0.54, respectively). Buffer-extractable and potentially bioavailable phytochemicals from GCB acted uncompetitively, whereas potentially bioaccessible compounds acted as noncompetitive XO inhibitors. The addition of 3-5% of GCB to wheat bread significantly increased XO-inhibitory activity.

The physical properties of wheat kernel were determined and related to pulverizing performance by correlation analysis. Nineteen samples of wheat cultivars about similar level of protein content (11.2-12.8 % w.b.) and obtained from organic farming system were used for analysis. The kernel (moisture content 10 % w.b.) was pulverized by using the laboratory hammer mill equipped with round holes 1.0 mm screen. The specific grinding energy ranged from 120 kJkg(-1) to 159 kJkg(-1). On the basis of data obtained many of significant correlations (p 0.05) were found between wheat kernel physical properties and pulverizing process of wheat kernel, especially wheat kernel hardness index (obtained on the basis of Single Kernel Characterization System) and vitreousness significantly and positively correlated with the grinding energy indices and the mass fraction of coarse particles (0.5 mm). Among the kernel mechanical properties determined on the basis of uniaxial compression test only the rapture force was correlated with the impact grinding results. The results showed also positive and significant relationships between kernel ash content and grinding energy requirements. On the basis of wheat physical properties the multiple linear regression was proposed for predicting the average particle size of pulverized kernel.

Phenolic acids profile and antioxidant activity of six diverse varieties of spelt are reported. Antioxidant activity was assessed using eight methods based on different mechanism of action. Phenolic acids composition of spelt differed significantly between varieties and ranged from 506.6 to 1257.4 μg/g DW. Ferulic and sinapinic acids were the predominant phenolic acids found in spelt. Total ferulic acid content ranged from 144.2 to 691.5 μg/g DW. All analyzed spelt varieties possessed high antioxidant potential. In spite of the fact that bound phenolic acids possessed higher antioxidant activities, analysis of antioxidant potential and their relationship with phenolic acid content showed that free phenolics were more effective. Eight antioxidant methods were integrated to obtain a total antioxidant capacity index that may be used for comparison of total antioxidant capacity of spelt varieties. Total antioxidant potential of spelt cultivars were ordered as follows: Ceralio > Spelt INZ ≈ Ostro > Oberkulmer Rotkorn > Schwabenspelz > Schwabenkorn.

Farinograph and extensograph tests were applied to determine the effect of carob fibre and oat wholemeal on the rheological properties of wheat flour dough, and characterisation of relationships between the results of the tests was performed. The applied additions of carob fibre (1–5%) and oat wholemeal (5–25%) increased the water absorption of the dough within nearly identical ranges (56–59%). Enrichment with carob fibre made the dough more rheologically stable during mixing compared to dough with oat wholemeal. In the extension test, dough with an admixture of carob fibre was more resistant, but it was less extensible than dough with oat wholemeal. Analysis of relationships of the extensograph traits to the farinograph ones revealed that longer periods of development of dough enriched with the additions under examination involved the formation of a looser dough structure, as a result of which its resistance to extension, ratio number and energy decreased and the dough extensibility increased. Opposite effects were caused by increasing farinograph elasticity and its loss. The degree of softening, negatively correlating with resistance, ratio number and energy, coupled with water absorption or with loss of elasticity, permitted their more accurate prediction. In turn, combining in a regression model of water absorption with development time or with elasticity was the most suitable for predicting dough extensibility.

This article presents the results of investigations on the pulverizing grinding energy requirements for whole and preliminary ground wheat kernels regarding different moisture levels. Four common wheat cultivars (Triticum aestivum, ssp. vulgare) differing in kernel hardness were used for tests. When the moisture of kernels ranged from 14% to 20% w.b. the lower values of average particle size were obtained for preliminary ground wheat. The pulverizing energy requirements expressed by different grinding indices were considerably lower for preliminary ground kernels rather than for whole kernels. The values of specific pulverizing energy ranged from 32.6 to 79.0 kJ kg−1 for whole kernels, whereas the values of total specific grinding energy (the sum of specific grinding energy and specific pulverizing energy) changed from 23.1 to 44.4 kJ kg−1 for the two-stage ground wheat. In addition, the other values of pulverizing indices confirmed that preliminary size reduction significantly reduced the grinding energy requirements.

Several studies have been carried out on the grinding characteristic of three species of common wheat (Triticum aestivum, ssp. vulgare). The three-day germinated kernels were pulverized in a micro hammer mill equipped with a changeable screen. The moisture of samples was 12% (w.b.). The results showed that the sprouting of wheat had a significant influence on the grinding process. The average particle size of the pulverized material obtained from the sprouted kernels was almost always significantly lower than those from the sound kernels. The highest changes were observed in the increase of the fraction of particles below a size of 200 μm, caused by sprouting. The sprouting caused a decrease in the value of specific grinding energy in all cultivars. Based on the parameters of screen openings and cultivar, the values of specific grinding energy ranged from 35.5 to 141.6 kJ kg−1 and from 41.4 to 164.3 kJ kg−1 for the sprouted and sound kernels, respectively. In addition, the other values of grinding energy indices confirmed that sprouting significantly reduced the grinding energy requirements. The average value of the grinding ability index was 3.9 and 4.8 kJ m−2 for the sprouted and sound wheat, respectively. Whereas, sprouting caused a decrease in the average value of the grinding index from 71.2 to 58.0 kJ kg−1 mm0.5.

The antioxidant activity of bread enriched in an extract from the green parts of buckwheat plant (TBF – Tartary buckwheat flavones) was determined. The bread's quality was slightly decreased when 2.5% TBF was added; however, with an addition of 5% TBF caused a high decrease in the bread's quality. Despite the digestion stage, the content of total phenolic compounds were the lowest in the case of the samples from the control bread (without buckwheat addition). Despite the kinds of bread, the lowest content of total phenolics and flavonoids and the highest phenolic acids content were detected in the fluids after simulated saliva digestion. Despite the digestion stage, the highest antiradical activity, reducing power and ability to inhibition of lipid peroxidation was observed in the samples with a 5% TBF addition. The free radical scavenging activity grew along with the increase of buckwheat preparate addition and in the progress of the in vitro digestion. The maximum of reducing and chelating power in the control sample were observed after simulated saliva digestion, whereas in the case of bread with the TBF addition the highest reducing power was observed after simulated gastric digestion, and maximum of chelating power – after simulated intestinal digestion.

This article presents the results of investigations on the grinding energy requirements for crushed and whole wheat kernels regarding different moisture levels. Two common wheat cultivars Turnia and Slade were used for tests. According to the Single Kernel Characterization System (SKCS) hardness index (HI), Turnia was classified as hard and Slade as a soft wheat (HI = 71 and 32, respectively). The results showed that the crushing of wheat kernels prior to hammer mill grinding had a significant influence on the grinding process. The average particle size of the ground material obtained from the crushed kernels of Slade was always significantly lower than from the whole kernels. A similar situation was observed for Turnia samples, when the moisture of kernels was 12, 14, and 16%. For soft wheat in particular, the highest changes were observed in the fraction of particles below 200 μm, where the crushing caused an increase in this fraction. However, this tendency was not observed for hard wheat. The specific grinding energy of uncrushed kernels ranged from 72.3 to 146.7 kJ·kg − 1 and from 67.0 to 114.4 kJ·kg − 1 for Turnia and Slade, respectively. The crushing caused a decrease of specific grinding energy in both cultivars. The total specific grinding energy of crushed kernels (the sum of crushing energy and grinding energy) ranged from 47.6 to 100.5 kJ·kg − 1 and from 44.6 to 85.3 kJ·kg − 1 for hard and soft wheat, respectively. In addition, the other grinding energy indices confirmed that crushing of kernels prior to hammer mill grinding considerably reduced the grinding energy requirements.