Utilisation of non-traditional forms of cereals in bakery production

Ivana Laknerová, Marie Holasová, Vlasta Fiedlerová, Jana Rysová, Kateřina Vaculová, Eva Mašková, Jaroslava Ehrenbergerová, Renáta Winterová, Jarmila Ouhrabková, Václav Dvořáček and Petr Martinek
Additional contact information
Ivana Laknerová: Food Research Institute Prague, Prague, Czech Republic
Marie Holasová: Food Research Institute Prague, Prague, Czech Republic
Vlasta Fiedlerová: Food Research Institute Prague, Prague, Czech Republic
Jana Rysová: Food Research Institute Prague, Prague, Czech Republic
Kateřina Vaculová: Agrotest fyto s.r.o., Kroměříž, Czech Republic
Eva Mašková: Food Research Institute Prague, Prague, Czech Republic
Jaroslava Ehrenbergerová: Department of Crop Science, Breeding and Plant Medicine, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic
Renáta Winterová: Food Research Institute Prague, Prague, Czech Republic
Jarmila Ouhrabková: Food Research Institute Prague, Prague, Czech Republic
Václav Dvořáček: Crop Research Institute, Prague, Czech Republic
Petr Martinek: Agrotest fyto s.r.o., Kroměříž, Czech Republic

Czech Journal of Food Sciences, 2014, vol. 32, issue 3, 296-301

Abstract: 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 (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:3:id:245-2013-cjfs

DOI: 10.17221/245/2013-CJFS

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