A Ceglinska

Genetic variation in the extract viscosity of rye (Secale cereale L.) bread made from endosperm and wholemeal flour: impact of high-molecular-weight arabinoxylan, starch and protein†

BACKGROUND To verify the viscous potential of rye bread made from population and hybrid cultivars, the overall extract viscosities (EVs) of endosperm and wholemeal breads (EBs and WMBs respectively) were assessed using extractants of different pH. Also, arabinoxylan-dependent EV (AX-EV) was determined after combined action of starch- and protein-degrading enzymes. RESULTS The synergistic effect of a combination of α-amylase, amyloglucosidase and protease on EV was almost two times higher than the effects observed after single addition of each of them. However, water-extractable arabinoxylans (WE AXs) were the major contributors to EV. Unexpectedly, a decrease in the mean WE AX contents observed in the following order, WMB (31.7 g kg(-1) ) and EB (29.3 g kg(-1) ) of hybrid rye and WMB (28.8 g kg(-1) ) and EB (23.8 g kg(-1) ) of population rye, was accompanied by an increase in their AX-EVs (12, 21, 21 and 29 mPa s respectively). CONCLUSION In some cases the structure of WE AXs is a more important determinant of AX-EV than their content in rye bread. Nevertheless, both factors influence AX-EV, which may reflect the viscosity of the human small intestine after rye bread consumption, related to some beneficial metabolic effects. Therefore AX-EV can be a preliminary parameter for selection towards high-viscosity bread.

Antioxidant Properties, Acrylamide Content and Sensory Quality of Ginger Cakes with Different Formulations

Antioxidant Properties, Acrylamide Content and Sensory Quality of Ginger Cakes with Different Formulations The antioxidant capacity, phenolic acids profile, acrylamide contents and sensory quality of ginger cakes formulated on dark and brown rye flours according to the traditional formula (type 1 and type 2), and on the mixed white wheat flour with dark and brown rye flours due to the currently used formulation (type 3 and type 4), were studied. The antioxidant capacity of the ginger batters and cakes was investigated by cyclic voltammetry (CV) and against 2,2-diphenyl-1-picryhydrazyl radical (DPPH). Phenolic acids profile was determined by HPLC whilst acrylamide by GC-MS method. The antioxidant capacity of traditional ginger cakes determined by CV and DPPH assays was higher when compared to those formulated on white wheat and rye mixed flours. All types of ginger cakes showed higher antioxidant capacity and phenolic acids content in relation to the respective batters. The higher content of acrylamide by 42 and 24% was noted in traditional ginger cakes of type 1 and type 2 as compared to that noted in ginger cakes of type 3 and type 4 (49±4 μg/kg). The overall sensory quality of traditional ginger cakes formulated on dark and brown rye flours (type 1 and type 2) was higher than of those formulated on white wheat and rye mixed flours (type 3 and type 4). The results of this study indicate the possibility of modulating the sensory and antioxidant properties of ginger cakes by the type and quality of flours in the formulation as well as by batter preparation and baking process.

Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability.

Background The bread-making process influences bread components, including phenolics that significantly contribute to its antioxidant properties. Five bread model systems made from different rye cultivars were investigated to compare their impact on concentration of ethanol-soluble (free and ester-bound) and insoluble phenolics. Results Breads produced by a straight dough method without acid addition (A) and three-stage sourdough method with 12 h native starter preparation (C) exhibited the highest, genotype-dependent concentrations of free phenolic acids. Dough acidification by direct acid addition (method B) or by gradual production during prolonged starter fermentation (24 and 48 h, for methods D and E) considerably decreased their level. However, breads B were enriched in soluble ester-bound fraction. Both direct methods, despite substantial differences in dough pH, caused a similar increase in the amount of insoluble ester-bound fraction. The contents of phenolic fractions in rye bread were positively related to activity level of feruloyl esterase and negatively to those of arabinoxylan-hydrolysing enzymes in wholemeal flour. Conclusion The solubility of rye bread phenolics may be enhanced by application of a suitable bread-making procedure with respect to rye cultivar, as the mechanisms of this process are also governed by a response of an individual genotype with specific biochemical profile.

Depolymerization Degree of Water-Extractable Arabinoxylans in Rye Bread: Characteristics of Inbred Lines Used for Breeding of Bread Cultivars

The water-extractable arabinoxylans (WE AXs) present in rye bread govern its viscous properties, which may be related to reduced risk of cardiovascular diseases and diabetes. Breads made from rye cultivars generally exhibit higher AX-dependent extract viscosities (Cyran, M. R.; Saulnier, L. Food Chemistry2012, 131, 667-676) when compared with those produced from inbred lines used for their breeding. To give further details about this trend, the WE AXs were isolated from breads of lines and structurally characterized by HPSEC and (1)H NMR spectroscopy. The extract viscosities of endosperm and whole-meal breads were usually comparable, in contrast to those made from rye cultivars with higher viscosity of endosperm bread. The WE AXs present in breads obtained from inbred lines were characterized by the higher degradation degrees than those in breads from cultivars, as indicated by their HPSEC-RI profiles. This was associated with considerably lower proportions of 2-Xylp in their backbones. Besides, a level of endoxylanase activity in flours from inbred lines was much higher than that in flours from cultivars. Breeding of hybrid rye cultivars for production of high-viscosity bread requires the proper components. They may be preliminarily selected from populations with high WE AX contents and relatively low levels of endoxylanase activity by using the overall viscosity test for starting flours. However, further measurement of AX-dependent extract viscosity in test breads made from such lines may verify their usefulness completely.

The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread

The aim of the study was to analyze and characterize the influence of chia seeds (CS) addition (0, 2, 4, 6, and 8%) on wheat bread properties. Bread properties that underwent evaluation included chemical composition, fatty acid composition, total phenolics content, volume, baking losses, crumb texture, and color and sensory analysis. The addition of CS decreased baking losses and the volume of bread. The color of the crumb with CS was much darker as compared with the control sample. The texture analysis showed that the CS caused a decrease in the hardness of the crumb. Most importantly, the addition of CS increased the nutritional value of the bread. Bread with CS contained more dietary fiber and mineral components. Moreover, it has been observed that in comparison to the control product bread with CS was characterized by a rich fatty acids composition and higher level of phenolic compounds. Most importantly, the results showed that the substitution of wheat flour with chia seeds up to 6% did not negatively affect the final product acceptance.

Pseudocereals and the posibilities of their application in food technology, Amaranth and Quinoa application in food processing

Amaranth (Amaranthus) and quinoa are the two basic pseudocereals, which have already found application not only in food production, but also in other industrial sectors. In food processing, the seeds of both plants can be used in various ways – from milling into flour or turning into porridge, through roasted, expanded or extracted seeds production and further usage or processing of the obtained products. The seeds and products are e.g. transformed into various food concentrates. They can undergo pressing or fat extraction, which is rich in squalene. A relatively highest and widest application of both plants’ seeds can be found in bread, pastry and even confectionery production.