Czech J. Food Sci., 2014, 32(3):296-301 | DOI: 10.17221/245/2013-CJFS

Utilisation of non-traditional forms of cereals in bakery productionOriginal Paper

Ivana Laknerová1, Marie Holasová1, Vlasta Fiedlerová1, Jana Rysová1, Kateřina Vaculová2, Eva Mašková1, Jaroslava Ehrenbergerová3, Renáta Winterová1, Jarmila Ouhrabková1, Václav Dvořáček4, Petr Martinek2
1 Food Research Institute Prague, Prague, Czech Republic
2 Agrotest fyto s.r.o., Kroměříž, Czech Republic
3 Department of Crop Science, Breeding and Plant Medicine, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic
4 Crop Research Institute, Prague, Czech Republic

One form of common wheat with yellow coloured grain, two forms of emmer wheat, and two forms of barley with hulless grain were used for the preparation of bread with enhanced nutritional quality. The following mill products were prepared from the cereal grains: wholemeal flour, break flour, barley grits, and break bran. The contents of thiamin, niacin, pyridoxine, total polyphenols, and total dietary fiber were studied in these raw materials and bread samples. Further, in the bread samples, the antioxidant activity was assessed and sensory evaluation was performed. As a result, the utilisation of the non-traditional forms of cereals improved nutrient contents of bread while maintaining very good sensory characterising and processing quality.

Keywords: common wheat; emmer; barley; mill fractions; bread

Published: June 30, 2014  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Laknerová I, Holasová M, Fiedlerová V, Rysová J, Vaculová K, Mašková E, et al.. Utilisation of non-traditional forms of cereals in bakery production. Czech J. Food Sci. 2014;32(3):296-301. doi: 10.17221/245/2013-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. AOAC Official Method 985.29 (1990): Total dietary fiber in foods. Enzymatic-gravimetric method. 15th Ed. Association of Official Analytical Chemists: Arlington.
    2. Benzie I., Strain J. (1996): The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power". The FRAP assay. Analytical Biochemistry, 239: 70-76. Go to original source... Go to PubMed...
    3. Brand-Williams W., Cuvelier M., Berset C. (1995): Use of free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28: 25-30. Go to original source...
    4. Capozzi V., Russo P., Duenas M., López P., Spano G. (2012): Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products. Applied Microbiology and Biotechnology, 96: 1383-1394. Go to original source... Go to PubMed...
    5. ČSN EN 14122 (2004): Foodstuffs - Determination of vitamin B1 by HPLC method. Czech Standards Institute, Prague.
    6. ČSN EN 14166 (2009): Foodstuffs - Determination of vitamin B6 by microbiological assay. Czech Office for Standards, Metrology and Testing, Prague.
    7. ČSN 56 0051 (1988): Determination of niacin (nicotinic acid). Office for Standardization and Measurement, Prague.
    8. Doblado-Maldonado A., Pike O., Sweley J., Rose D. (2012): Key issue and challenges in whole wheat flour milling and storage. Journal of Cereal Science, 56: 119-126. Go to original source...
    9. Frolich W., Åman P., Tetens I. (2013): Whole grain foods and health - a Scandinavian perspective. Food & Nutrition Research, 57: 18503. Available at http://dx.doi.org/10.3402/fnr.v57i0.18503 Go to original source... Go to PubMed...
    10. Insel P., Turner E., Ross D. (2005): Discovering Nutrition. 3rd Ed. Jones and Bartlett Publishers, Sudbury.
    11. Kučerová J. (2004): Technologie cerealií. 1 st Ed. MZLU, Brno.
    12. Lachman J., Hosnedl V., Pivec V. (1997): Effect of UV-A and gamma-irradiation on the polyphenol levels in barley and pea seeds, seedling and plant. Scientia Agriculturae Bohemica, 31: 181-196.
    13. Laknerová I., Mašková E., Holasová M., Fiedlerová V., Gabrovská D., Winterová R., Vaculová K., Martinek P., Stehno Z., Ehrenbergerová J. (2010): Kvalitativní hodnocení netradičních forem pšenice pro potravinářské využití.. Úroda, 12: 653-656.
    14. Laknerová I., Mašková E., Ouhrabková J., Erban V., Balounová M. (2011): Vliv složení surovin na senzorickou a nutriční jakost chleba. Úroda, 12: 495-498.
    15. Pokorný J. (1993 Metody senzorické analýzy potravin: a stanovení senzorické jakosti. ÚZPI, Prague.
    16. Příhoda J., Skřivan P., Hrušková M. (2003): Cereální chemie a technologie I (cereální chemie, mlýnská technologie, technologie výroby těstovin. [Scriptum.] VŠCHT, Prague.
    17. Truswell A.S. (2002): Cereal grains and coronary heart disease. European Journal of Clinical Nutrition, 56: 1-14. Go to original source... Go to PubMed...
    18. Notice no. 352/2009 Sb., requirements for dietary supplements and food fortification. In: Collection of Laws. Ministry of the Interior, Prague: 4910-4911.

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content