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The effects of annealing conditions on the degree of retrogradation (DR) in wheat starch were analysed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Three annealing parameter...
Correspondingly to addition levels, barley flour supplement changed the wheat SRC profile and rheological behaviour as expected, and positively influenced its cookie making potential. Dehulled or co...
Pleurotus ostreatus mushrooms were blanched, milled into flour and incorporated into wheat flour at 5, 10 and 15%. These composite flours, together with composite breads developed from these formulati...
The aim of this study was to evaluate nutritional, physical and sensory qualities of wheat-mushroom bread. Dried Pleurotus ostreatus mushrooms were processed into flour and mixed with wheat flour at 0...
Barley is known as health-benefit raw material, mainly due to beta-glucan. To explore the nutritional benefit of barley and hemp plants, wheat-barley flour premixes were prepared (70 : 30 and 50 : 0...
Background: Epidemiology associates whole-grain (WG) consumption with several health benefits. Mounting evidence suggests that WG wheat polyphenols play a role in mechanisms underlying health benefits...
Gliadins from the Polish common winter wheat cultivar Sukces were analysed by analytical and preparative A-PAGE combined with 2-DE method. The main aim of this study was to identify the highest possib...
We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used ...
Bulgur preparation is not common in our country, despite it is known as man’s first processed food. Therefore, by making a stable nutritious product from wheat i.e., bulgur, a value can be added in co...
We investigate the morphological changes in starch grains from wheat (Triticum aestivum) using different cooking methods (boiling, steaming, frying, and baking). We compare the cooked starch grains wi...
Laboratory-prepared wheat germ oil was obtained by cold pressing and supercritical CO2 extraction. The main objective was to compare the quality of both oil samples obtained, with emphasis on their fa...
A Principal Component Analysis method based on multivariate analysis was used to evaluate the correlation between the fermentable sugar content of dough and its behaviour during fermentation at differ...
Fusarium head blight (FHB) is a serious cereal disease in the CzechRepublic. The most important pathogen associated with FBH is Fusarium graminearum, which can produce trichothecenes, mainly deoxyniva...
The interrelations between moisture content and mechanical properties of dry and wet native starches of wheat, maize, and potato were investigated. Strength parameters of powders were tested using dir...
The effects of various plant origin materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%), and malt flour (2%), and their combination on the quality of whole ...

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