FACULTY OF FOOD TECHNOLOGY J.J. STROSSMAYER UNIVERSITY OF OSIJEK, CROATIA Department of Cereal Processing Technologies

November 15, 2016 | Author: Elmer Copeland | Category: N/A
Share Embed Donate


Short Description

1 FACULTY OF FOOD TECHNOLOGY J.J. STROSSMAYER UNIVERSITY OF OSIJEK, CROATIA Department of Cereal Processing Technologies...

Description

FACULTY OF FOOD TECHNOLOGY J.J. STROSSMAYER UNIVERSITY OF OSIJEK, CROATIA Department of Cereal Processing Technologies ICC - INTERNATIONAL ASSOCIATION FOR CEREAL SCIENCE AND TECHNOLOGY

Abstract Book 4th INTERNATIONAL CONGRESS

FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

Opatija, CROATIA Grand Hotel Adriatic October 24 - 27, 2007

uvod engleski

1

15.10.2007, 18:09

uvod engleski

2

15.10.2007, 18:09

FLOUR - BREAD ’07 Published by: FACULTY OF FOOD TECHNOLOGY J.J. STROSSMAYER UNIVERSITY OF OSIJEK, CROATIA Department of Cereal Processing Technologies

Editor-in-Chief Æaneta UgarËiÊ-Hardi Review Editor Æaneta UgarËiÊ-Hardi Technical Editor Daliborka Koceva KomleniÊ Marko JukiÊ Mirela PlaniniÊ Language Editor Lidija Obad

Address of Editorial Board Faculty of Food Technology Franje KuhaËa 18-20, P.O. Box 709 HR - 31 000 Osijek, CROATIA Tel.: +385 31 224 300 Fax: +385 31 207 115 e-mail: [email protected] [email protected] [email protected] Printed by TIM PUBLIC d.o.o. Edition 300 copies

uvod engleski

3

15.10.2007, 18:09

CIP - Katalogizacija u publikaciji GRADSKA I SVEU»ILI©NA KNJIÆNICA OSIJEK UDK 664.66(063)(048) 664.681(063)(048) INTERNATIONAL Congress Flour - Bread ‘07 (4 ; 2007 ; Opatija) Abstract book / 4th International Congress Flour - Bread ’07 6th Croatian Congress of Cereal Technologists, Opatija, October 24-27, 2007 ; . - Osijek : Faculty of Food Technology, Department of Cereal Processing Technologies, 2007. Nasl. str. priπtampanoga hrv. teksta: Zbornik saæetaka / 4. meunarodni kongres Braπno - kruh ’07. 6. Hrvatski kongres tehnologa proizvodnje i prerade braπna, Opatija, 24.-27. 10. 2007. - Kazalo. ISBN 978-953-7005-13-9 1. UgarËiÊ-Hardi, Æaneta 2. Croatian Congress of Cereal Technologists ’07 (6 ; 2007 ; Opatija) 3. Meunarodni kongres Braπno - kruh (4 ; 2007 ; Opatija) : Zbornik saæetaka 4. Hrvatski kongres tehnologa proizvodnje i prerade braπna (6 ; 2007 ; Opatija) : Zbornik saæetaka I. Braπno — Proizvodnja — Zbornik saæetaka 120110010

uvod engleski

4

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS

FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

OPATIJA, CROATIA October 24 - 27, 2007

ORGANIZERS FACULTY OF FOOD TECHNOLOGY J. J. STROSSMAYER UNIVERSITY OF OSIJEK Department of Cereal Processing Technologies ICC - INTERNATIONAL ASSOCIATION FOR CEREAL SCIENCE AND TECHNOLOGY

CONGRESS ORGANIZED UNDER THE AUSPICES OF MINISTRY OF SCIENCE, EDUCATION AND SPORTS OF THE REPUBLIC OF CROATIA MINISTRY OF AGRICULTURE, FORESTRY AND WATER MANAGEMENT OF THE REPUBLIC OF CROATIA J. J. STROSSMAYER UNIVERSITY OF OSIJEK CROATIAN ACADEMY OF ENGINEERING CROATIAN CHAMBER OF ECONOMY

uvod engleski

5

15.10.2007, 18:09

SPONZORS MINISTRY OF SCIENCE, EDUCATION AND SPORTS OF THE REPUBLIC OF CROATIA MINISTRY OF AGRICULTURE, FORESTRY AND WATER MANAGEMENT OF THE REPUBLIC OF CROATIA HEALTHGRAIN, EU CROATIAN CHAMBER OF ECONOMY TIM ZIP d.o.o., Zagreb, Croatia TIM PUBLIC d.o.o., Zagreb, Croatia TRGOPAK d.o.o., Zagreb, Croatia BRABENDER GmbH & Co. KG, Duisburg, Germany UR©I» d.o.o., Domæale PE Kamnik, Vrhpolje, Slovenia KVASAC d.o.o. - Lesaffre group, Prigorje BrdoveËko, Croatia BEHN + BATES Maschinenfabrik GmbH & Co. KG, Germany FERRY d.o.o., Zagreb, Croatia FRIGORTEC GmbH, Amtzell, Germany LABENA d.o.o., Ljubljana, Slovenia BÜHLER GmbH, Salzburg, Austria NOACK d.o.o., Zagreb, Croatia INGENASA, Madrid, Spain ZEELANDIA INTERNATIONAL, Pasching, Austria ZVIJEZDA d.d., Zagreb, Croatia BELJE d.d. PC Baranjka, Beli Manastir, Croatia BELJE d.d. PC Vinski podrum, Kneæevi Vinogradi, Croatia BELJE d.d. PC Tvornica mlijeËnih proizvoda, Beli Manastir, Croatia ÆITO d.o.o., Osijek, Croatia –AKOV©TINA d.d. PC Tena, –akovo, Croatia RADNIK d.d. Opatija, Croatia MLINAR d.d. Kriæevci, Croatia POLET d.o.o., Vinkovci, Croatia MATICA d.o.o., Podgajci Podravski, Croatia FAMI d.o.o., Rakitovica, Croatia PIVOVARA d.d. Osijek, Osijek Croatia PODRAVKA d.d., Koprivnica, Croatia RAIFFEISEN MIROVINSKI FONDOVI, Zagreb, Croatia METTLER TOLEDO d.o.o., Zagreb, Croatia

uvod engleski

6

15.10.2007, 18:09

SCIENTIFIC COMMITTEE Æneta UgarËiÊ-Hardi - Croatia Radomir Lásztity - Hungary Jan Willem van der Kamp - Netherlands Meinolf G. Lindhauer - Germany Emmerich Berghofer - Austria Anna Halász - Hungary Jasna MastiloviÊ - Serbia Duπka ∆uriÊ - Croatia Zorica JurkoviÊ - Croatia Regine Schönlechner - Austria Dubravka Hackenberger - Croatia Draænka JurkoviÊ - Croatia ORGANIZING COMMITTEE Æaneta UgarËiÊ-Hardi - Croatia Roland E. Poms - Austria Jan Willem van der Kamp - Netherlands SreÊko Tomas - Croatia Vlasta Piliæota - Croatia Dragan KovaËeviÊ - Croatia Jovica Hardi - Croatia Drago ©ubariÊ - Croatia Lidija Obad - Croatia Anna Halász - Hungary SECRETARIAT Æneta UgarËiÊ-Hardi Daliborka Koceva KomleniÊ Marko JukiÊ Jovica Hardi Ivica Strelec Mirela PlaniniÊ Mirela LuËan Sandra Budæaki Ana BuciÊ-KojiÊ Kreπimir MastanjeviÊ

uvod engleski

7

15.10.2007, 18:09

uvod engleski

8

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

HOW TO IMPROVE THE QUALITY PREDICTION OF WHEAT? R. Lásztity, T. Abonyi, S. Tömösközi Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, H-1502 Budapest, Pf. 91, Hungary

Since the discovery of gluten by Beccari in the 18-th century, the wheat producers, breeders, millers and bakers tried to find relatively simple methods of prediction of wheat quality particularly during breeding process. Taking in mind that endosperm proteins play the governing role in determination of wheat quality the prediction is generally based on these proteins. Early researches concentrated on relations of macrofractions, e.g. gliadin: glutenin ratio, ratio of acetic acid soluble proteins, etc. Later the gliadin polypeptides, the genes coding for these polypeptides and the variety identification came into focus of studies. More recent predictions are based on high-molecularweight glutenin subunits. Although the latter prediction is successfully applied in many countries in wheat breeding, the low correlation between predicted and practical quality observed in many cases suggests that further studies are needed to improve the reliability of prediction. Concerning the direction of such studies, particularly a more intensive research of interactions of gluten forming polypeptides may be stressed out. This may include the formation of intermolecular disulfide bonds and its connection with the redox system of wheat kernel, interaction of gliadin and glutenin, the formation of gluten complex and the role of non-protein components in this process. Finally the biochemistry of regulation of processes mentioned above and their genetical background should be studied. From the methodological point of view the use of non-destructive methods is promising.

1

sazeci engleski

1

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

IMPACT OF ENZYMES ON THE QUALITY PROFILES OF WHEAT FLOUR MATRIXES: FROM DOUGH TO STORED BREAD C. Collar Cereal Group, Department of Food Science, Instituto de AgroquÌmica y TecnologÌa de Alimentos (CSIC), P. O. Box 73, 46100 Burjassot, Spain ICC - International Association for Cereal Science and Technology, Vienna, Austria

The effects of amylolytic (α-amylase) and non-amylolytic enzymes (xylanase, microbial transglutaminase), when added singly and in combination with hydrocolloids and an emulsifier on the viscoelastic profile of wheat flour doughs, on the performance of fresh pan breads and on the textural profile of stored breads have been investigated. In spite of the major effects on mixing, textural, extensional and viscometric parameters, which were provided by hydrocolloid/surfactant combinations, incorporation of transglutaminase into dough formulas improved some viscoelastic properties. Transglutaminase, when added to DATEM and/or hydroxypropylmethylcellulose containing doughs, induced synergistic effects on mixing parameters, resulting in increased water absorption, development time and stability. Highly cohesive doughs with improved water holding capacity and gluten strength during mixing and fermentation, and suitable pasting behaviour during cooking were achieved using transglutaminase / high ester pectin / DATEM mixtures. Functional measurements performed at small deformations (dough development parameters during mixing) showed close relationships with uniaxial compression measurements (textural properties) and with gluten quality descriptors assessed during fermentation and carried out at large deformations. Gluten quantity descriptors and gluten quality definers derived from the dough inflation system, texture profile analysis, gluten acid method and gluten index measurements significantly correlated. Stirring number measurement showed significant relationships with the pasting parameters associated with bread staling kinetics. Assessment of bread performance has been carried out by physico-chemical measurements, texture profile analysis, sensory evaluation, digital image analysis and multivariate data handling. Improving effects of transglutaminase addition were prominent when added to low extraction rate flours (increased cohesiveness, volume, aroma intensity, typical taste and crumb to cell ratio and decreased cell number. For white and whole flours, alpha-amylase addition to transglutaminase breads led to softer breads. For the pool of enzyme supplemented samples tested, it was observed that the higher the specific volume of breads, the lower the acidification power, the better the mechanical behaviour with high cohesiveness and low hardness values and the higher the sensory scores for visual and textural attributes. White and whole-wheat enzyme-supplemented bread samples evidenced a similar sensory firming profile but a different quantitative instrumental staling pattern during storage. Two groups of samples with different staling behaviour can be defined according to the absence (faster staling kinetics) or the presence (slower kinetics) of alpha-amylase in the bread formula, the separation being particularly clear for hardness, cohesiveness and resilience in white bread samples. Transglutaminase when added to alpha-amylase -supplemented doughs induced synergistic beneficial effects on fresh bread quality and staling kinetics retardation. The binary combination led to breads with softer and less chewy fresh crumbs, increased initial crumb cohesiveness and resilience, and slower crumb staling kinetics and sensory deterioration during storage, particularly for samples made with white flour.

2

sazeci engleski

2

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

QUALITATIVE REQUERIMENTS OF DURUM WHEAT PASTA AND THEIR EVALUATION R. E. Cubadda Scientific Technological Park Moliseinnovazione, University, Via De Sanctis snc, 86100 Campobasso, Italy

Durum wheat pasta is a lively, healthy food which is attracting new consumers every day and its consumption is spreading to many parts of the world. Other aspects of its growing popularity are the good nutritional value, the easy storage and preparation, the moderate cost, the diffusion of modern equipment and technology for pasta making. The qualitative requirements to which the consumers attribute most importance are certainly cooking quality. Also colour and general aspects of the product are sometimes considered. As far as the cooking quality is concerned, the textural properties such as firmness and stickiness are the main qualitative factors. Good pasta must resist surface disintegration, retain a firm structure, and have a chewy bite. Many variables of the raw material are involved in pasta cooking quality. However, according to several studies, the content and composition of durum wheat protein, and particularly gluten strength, are the most important factors. Other investigations showed that temperature in the drying process can interact with protein thus modifying pasta cooking quality. The research carried out by us to elucidate the role of the aforesaid factors in determining cooking quality is reviewed in the first part of this lecture. In the second part, the predictive and final tests (sensorial and objective) to assess cooking quality will be examined and the following test aspects will be discussed: simplicity to be performed, ability to distinguish the parameters considered within a narrow range, availability of a score to differentiate the different classes of quality, degree of personal bias, reproducibility of the results.

3

sazeci engleski

3

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

MONIQA - A NEW EU-PROJECT TOWARDS THE HARMONIZATION OF ANALYTICAL METHODS FOR MONITORING FOOD QUALITY AND SAFETY IN THE FOOD SUPPLY CHAIN R. E. Poms ICC - International Association for Cereal Science and Technology, Vienna, Austria

A globalised economy has rapidly increased international trade of a large variety of foods and food products. Consumer satisfaction and health are of utmost importance. Ensuring high quality and safety of food requires powerful and reliable tools and methods for food analysis and control. The MONIQA Network of Excellence (NoE) integrates key organisations across the food supply chain around the world to find acceptable solutions for all stakeholders including the consumer, food manufacturers, food research institutes and regulatory bodies. The network members will investigate mechanisms to coordinate and merge research activities, personnel and infrastructure to achieve synergetic affects. The resulting harmonised analytical strategies and methods, databases and training modules will extend beyond the network to associated partners and involved stakeholders. Food production industries and SMEs will benefit through harmonised analytical methods and technologies, as will the end consumers. MoniQA will play an important role in European and worldwide food quality and safety research by creating a virtual laboratory for joint research, training, dissemination and mobility programmes. It will allow sharing of data and knowledge for harmonising the standards and performance quality of analytical methods for monitoring food quality and safety. Integrating activities will facilitate shared access to worldís best research facilities, technological platforms, databases, analytical tools and knowledge. Joint research is directed towards the most pressing issues to fulfil food quality and safety policies, as well as citizensí concerns. The network will develop common strategies for harmonising and validating detection methods and technologies to set new standards in quality and safety - within food production and extending throughout the whole food supply chain. International food trade helps promote economic development, but likewise creates risks. Complex food supply chains now require harmonised standards in analytical methods and technologies to ensure quality and safety in the global food production and supply chain. MoniQA (www.moniqa.org) is an EU funded Network of Excellence (NoE), which works towards harmonization of analytical methods for monitoring food quality and safety in the food supply chain. The MoniQA NoE (Contract N0. FOOD-CT-2006-36337) is coordinated by ICC - International Association for Cereal Science and Technology), represented by Roland Ernest Poms. MoniQA is funded by the European Commission with 12.3 Mio EURO between 2007 and 2012 within the Sixth Framework Programme Topic T5.4.5.1: Quality and safety control strategies for food (NOE).

4

sazeci engleski

4

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

STUDY OF THE CONTENT OF GLUTEN IN "GLUTEN FREE" FLOUR AND FLOUR PRODUCTS BY USING THE INGEZIM GLUTEN ELISA ASSAY C. Romero Gonzalo1, L. Pollak2, T. Vukoja3 1Ingenasa, Madrid, Spain 2Croatian National Institute for Public Health, Zagreb, Croatia 3Noack d.o.o., Zagreb, Croatia

Up to now, the sole effective treatment for people having celiac disease (a gastrointestinal disorder caused by the intolerance on gluten proteins) is the total elimination of gluten from diet. To assure and check the quality of the gluten-free food, the kit INGEZIM GLUTEN has been developed as an analytical method for the quantitative determination of gluten in food samples. The assay is based on the “R5” Monoclonal Antibody, which is specific for proteins from wheat, rye and barley. The Limit of Detection of the assay of 3 ppm (mg/kg) is quite lower than the limits established by the CODEX ALIMENTARIUS. Also it has been endorsed as Type I Method by the "Codex Committee on Methods of Analysis and Sampling". Therefore, the quantities of gluten have been analysed with the mentioned ELISA method in gluten free flour (n=12) and flour products (n=24), which have the mark of the crossed out spike or the statement "gluten free". The results have shown that in the numerous tested products there is a certain quantity of gluten present. This is specially the case in gluten free flours, where the determined content of gluten ranges from 22 mg/kg up to even 197 mg/kg. Within gluten free flour products the highest quantities of gluten have been determined in gluten free bread with the range from 21 mg/kg up to 143 mg/kg. Although those quantities are within the legislative categories up to 200 mg/kg (ppm), they can also make people having celiac disease worried. However, since the people having celiac disease believe that the quantity of gluten present in the gluten free food is 0, based on the research done it is recommended to mark the quantity of gluten present on the declaration. In that way the people having celiac disease might themselves summarize their daily intake depending on their sensitivity level on gluten and their health status. In that respect the marking of the gluten content on the declaration of the products, what is currently not required by the law, could be regulated by the new Regulation on gluten-free food. Keywords: celiac disease, gluten, R5 Monoclonal Antibody, gluten-free food

5

sazeci engleski

5

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

MODERN TECHNOLOGIES IN NUTRITITION INDUSTRY EQUIPMENT AND RAW MATERIALS IN BAKER TRADE V. Sucic (Croatia) TIM ZIP d.o.o. (Main Sponsor)

TIM ZIP is company specializing for consulting and engineering in food industry in general, founded in 1992., today with reputation of being able to give complete engineering on the highest level for already established and all potentially partners in the region. On June 8th, 2005. TIM Zip’s business activities were officially certified with EN ISO 9000:2001standards and HACCP norms. TIM ZIP has accomplished exceptional reputation in business world by equipping plants in bakeries and pastry shops as well as supplying them with raw materials. Recently, in harmony with own policy progress the company shows intention to the stronger entrance into whole food industry, and therefore we have added to the rich client list that is made of the most respectable bakeries and pastry company of Croatia, Bosnia and Herzegovina, Serbia, Montenegro, Macedonia and Slovenia, names like GAVRILOVI∆, KRA©, VINDIJA, LEDO… TIM ZIP has installed the best technology and equipment in approximately 200 bakeries and supplies raw materials to over 1.000 bakeries and pastry shops in throughout Croatia, Bosnia and Herzegovina, Serbia and Montenegro. Per year, the company deliver almost 3.000 tones of different raw materials for baker’s and pastry’s trade by using the best equipment, high quality raw materials, technological support and service. With complete bakery engineering, TIM ZIP secured its business partners with the best quality and variety of products. Our wide range in offering and quality of services can satisfy the most acquiring customer. TIM ZIP has exclusive general dealership agreements with 24 major European companies, including occasional co-operation with 28 best foreign suppliers from 9 European countries. TIM ZIP speaks with KNOWLEDGE ‡ more than 50% of our employees have university or college degree, speaks with EXPERIENCE ‡ both in bakery and business field, and with RECORD ‡ jobs completed, client list as well as financial indexes speak for themselves. There are two business goals for TIM ZIP: continually improving our human resources potentials through business development and skill improvement, and continuously aiming to deliver complete and high quality services to our partners from technological design of their operations, through prompt delivery and installation of new equipment to technological development of their staff with service and new product support.

6

sazeci engleski

6

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

TECHNOLOGICAL QUALITY OF NEW OS WHEAT CULTIVARS G. Drezner, D. Horvat, K. DvojkoviÊ, D. NovoseloviÊ, V. ©paniÊ Agricultural Institute Osijek, Juæno predgrae 17, 31000 Osijek, Croatia

The aim of this study was to evaluate technological properties of new winter wheat cultivars of the Agricultural Institute Osijek. Cultivars Alka, Seka, Renata, Aida, Katarina, Lela and Pipi were grown at the experimental fields of the Agricultural Institute Osijek and their grain and flour quality were analyzed during several years. According to the protein content (>13 %) and sedimentation value (>40 cm3), cultivars were characterized to the first class of quality. Some cultivars had wet gluten content above 35 %. Based on Gluten Index, the cultivars were classified as bread wheats (GI=75-90) and improvers (GI>90). In terms of rheological dough properties, the cultivars could be characterized as good and very good bread wheats. Keywords: wheat, genotypes, technological quality

7

sazeci engleski

7

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

HIGH QUALITY - UNDERLYING GOAL IN WHEAT BREEDING M. Bede1,2, S. PetroviÊ2, Z. Bede1 1Agrigenetics d.o.o., Sjenjak 13, 31000 Osijek, Croatia [email protected] 2Faculty of agricultura J. J. Strossmayer university of Osijek, HR-31000 Osijek, Croatia; [email protected]

What is actually wheat quality? From genetic point of view that is very complex quantitative trait which contains large number of single traits such as protein content, sedimentation value, gluten index, pharinographic and extensographic parameters, etc. Each of these quantitative traits has unique complex genetic heredity mechanisms; so creating a high quality cultivar, which at the same time has an excellent yielding capability, is very difficult. On the other hand, environmental influence on these traits is very high, which maximizes phenotypic variability and leads to decrease of heritability and causes high variation of traits. Using results of fundamental genetic researches, new genetic and breeding methods in combination with big breeding experience, we created new high quality and high yielding varieties. Special emphasis was put on the following varieties: Kalista, Matea, Anika, Rapsodija and breeding lines AG 23-06, AG 53-06, AG 120-05, Ag 248-05, Ag 49-07, etc. Keywords: wheat, quality, yield, breeding

8

sazeci engleski

8

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

EVALUATION OF TECHNOLOGICAL QUALITY OF THE NEW Bc WINTER WHEAT LINES DEVELOPED BY THE ZAGREB Bc INSTITUTE I. IkiÊ1, R. Mlinar1, S. TomasoviÊ1, K. JukiÊ1 i H. ©arËeviÊ2 Institute for Breeding and Production of Fields Crops, MaruliÊev trg 5/1, 10000 Zagreb, Croatia (e-mail: [email protected]) 2Faculty of Agronomy of the University of Zagreb, Svetoöimunska 25, 10000 Zagreb, Croatia

1Bc

Development of high-yielding and high-quality varieties is the main objective of the winter wheat breeding in the Bc Institute. Because wheat quality is a very complex quantitative trait with a very complex hereditary mechanism, development of high-quality varieties is a demanding and long lasting process. During the 2004/2005 growing season, 16 new winter wheat lines that are in the process of registration were evaluated in trials at three locations (Botinec, Rugvica and Lovas). They were compared and tested against standards for yield - Sana and Soissons, and standards for grain quality - Æitarka and Rennan. Preliminary quality testings of this newly developed breeding material were made in the Bc Institute-s laboratory. The aim of this work was to show continuity of the breeding work and development of the varieties with easy to recognize characteristics of Bc selection. Newly developed lines meet the requirements of the producers, processors and consumers of the wheat grain products. Keywords: winter wheat, quality, trials, variety

9

sazeci engleski

9

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

RYE IN THE FUTURE SCOPE OF CEREAL SPECIES MARKET AND BREEDING T. Blumtritt Lochow-Petkus GmbH, 29303 Bergen, Germany

In 2000, the following three reasons led to Lochow-Petkus’ decision to extend its investments in hybrid rye breeding: Due to its water and nutrient efficiency as well as winter hardiness rye fits very well to the typical light and medium soils of the North German lowlands to the Ural Mountains. The commercialization possibilities are by far not yet exhausted. There are realistic prospects in competition with other cereal breeding programmes. After difficult years, rye is again in demand based on three strong pillars: "Food", "Feed" and "Renewables". The considerable reduction of the risk of ergot in rye hybrids by implementing the PollenPlus Technology - in future even below the level of conventional rye - and also the low susceptibility to Fusarium are essential prerequisites for a reliable, healthy and controllable raw material. We make considerable efforts to secure a long-term competitiveness in comparison with a world grain species, such as the self-pollinating wheat. The same progress in yield requires increased efforts because of the hybrid system in rye. On the other hand, it seems that wheat is going through stagnation in yield - certainly a temporary phase - due to a concentration of the breeding programmes on reducing susceptibility to Fusarium. Further east in Europe, winter hardiness, snow mould and water efficiency are considered "knock out" traits. Hybrids from German breeding programmes can presently maintain themselves quite well in Poland or even Russia with regard to performance. A consequent opening up of these markets, however, requires local breeding activities. Furthermore, it is important to maintain the excellence of rye in traits, such as water efficiency. Due to the change in the climate, biotechnological research is also necessary. While issues like traceability and certified value chains are slowly becoming popular in Central Europe, east of the Vistula River the cultivation of rye is often still connected with subsistence economy and years of using farm-saved seed of older conventional varieties. Lochow-Petkus would like to play a part in establishing a real "Rye Belt in Europe" within the next 20 years from the North German lowlands to the Ural Mountains: Development of regionally adapted high-performing hybrids and production of quality seed for the use on professional agricultural farms. Setting up of certified value chains for the use of premium rye for human consumption, as highly nutritious feed component, e. g. in branded meat programmes and as ecologically friendly produced efficient energy crop species. Also the expansion of the “Rye Belt" to Western or South-East Europe, especially as energy crop species not influenced by cultural habits or preferences, seems not impossible.

10

sazeci engleski

10

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

GRAIN COOLING - THE MOST NATURAL WAY OF GRAIN PROTECTION R. E. Kolb FrigorTec GmbH, Hummelau 1, 88279 Amtzell, Germany, [email protected]

Besides heat, humidity plays the main role during grain storage. The metabolic processes are remarkably reduced under cold grain temperatures, as under warm storage temperatures. Ambient air ventilation is already known from the beginning and does not effect real cooling under inadequate environmental conditions. Very often, one has to wait a long time until the weather conditions are suitable. With the help of artificially produced cold air the most suitable and advantageous cold storage temperatures can be achieved. In this case the ambient temperatures or the relative air humidity do not play a role. The temperature as well as the relative air humidity can be chosen individually. Therefore, the cooling process is totally independent from environmental conditions. Due to the requirements for an optimum of quality management nowadays, as well as cost-saving action the GRANIFRIGO® grain cooling cannot be ignored. Keywords: grain cooling

11

sazeci engleski

11

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

MIXOLAB - THE NEWEST ANALYTICAL INSTRUMENT FOR RHEOLOGICAL AND ENZYMATIC ANALYSIS OF FLOUR & MEAL Z. »ekol Labena d.o.o. Zagreb, BencekoviÊeva 33a, 10000 Zagreb, [email protected]

Mixolab is the newest instrument of Chopin Technologies, France. It is a polyvalent dough mixer which is used to determine the rheological and enzymatic properties of flours. The Mixolab enables real-time measurement of Nm torque produced by the dough between two blades. Once the dough has been formed, the device measures its behavior over time with regard to the dual constraint represented by kneading and the temperature. All information is transmitted to the computer for graphical treatment. This automatic test provides numerous parameter setting possibilities (water addition, torque, mix time, temperature and temperature gradient) which enables the study of many different types of flours, as well as the effect of many different additives. With just one test the Mixolab enables you to: • analyze the quality of the proteinic network • analyze starch behavior • analyze the enzymatic activity of flours Thanks to its numerous analytical possibilities and fully automation, we conclude that Mixolab is a new and unique analytical tool which can replace several old instruments which are even today used in the laboratories of the milling and bakery industry.

12

sazeci engleski

12

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

EFFECT OF ACCIDIFICATION AND CARBOXIMETHYLCELLULOSE ON SOME PHYSICAL PROPERTIES OF FRESH AND FROZEN STORED MICROWAVE REHEATED BREADS D. Koceva KomleniÊ, Æ. UgarËiÊ-Hardi, M. JukiÊ, A. Kuleπ Faculty of Food Technology, F. KuhaËa 18, HR-31000 Osijek, Croatia

The physical properties of fresh breads prepared with wheat flour, containing biological and chemical acidifiers, with/without 1% carboximethylcellulose (CMC) were compared with those of samples that had undergone frozen storage and subsequent thawing by microwave heating. Three types of bread were prepared for biologically acidified dough: two single strain of starter cultures of lactic acid bacteria - Lactobacillus plantarum (I. type) and L. brevis (II. type), as well as dry sourdough (III. type). Bread dough chemically acidified with lactic acid, the main metabolic product of the microorganisms present in sourdough. A control sample containing no acidification material was also prepared. Specific volume, water content, crumb hardness, pH value and total titratable acidity (TTA) of bread were evaluated. The addition of biological acidifiers and CMC had an impact on bread specific volume increase in relation with both chemically acidified and control samples. All frozen storage samples thawn by microwave heating showed lower bread specific volume, water content and higher crumb hardness than fresh bread samples. The frozen storage and microwave reheated samples had no effect on TTA and pH value of breads. Keywords: bread quality, frozen storage, microwave reheated breads, dry sourdough, starter cultures, lactic acid, CMC

13

sazeci engleski

13

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

FORMATION OF RESISTANT STARCH AND CHANGES OF AMYLOSE/AMYLOPECTIN RATIO IN THE INDIGESTIBLE FRACTION OF WHEAT FLOUR BREAD DURING AGING M. JukiÊ1, E. Berghofer2, R. Schönlechner2 1Faculty of Food Technology Osijek, J. J. Strossmayer University of Osijek, Croatia 2Department of Food Sciences and Technology, BOKU-University of Natural Resources and Applied Life Sciences, Vienna, Austria

It is considered that amylopectin retrogradation is the most responsible process for the increase of bread firmness and generally for bread staling at the molecular level. Also, itís known that, during the first several days of bread storage, share of resistant starch (RS) type III (retrogated starch) is increasing too. Although it is considered that retrograded RS is composed mainly from amylose, which retrogrades during the first several hours after baking, study was conducted to determine if the increase of retrograded RS share after the first day of storage is also influenced by amylopectin retrogradation which occurs much slower than amylose retrogradation. Analyses were carried out on samples of white wheat bread during the seven days of storage in controlled conditions. Firmness and elasticity were measured using the Texture analyser. RS was determined using the two in vitro enzymatic methods (according to McCleary and Berghofer). Furthermore, the indigestible fraction of bread was prepared every day of storage using the first step of McCleary RS assay procedure (in vitro enzymatic hydrolysis of bread samples with pancreatic (α-amylase and amyloglucosidase during 16 h at 37°C). Obtained residue was used for determination of amylose/amylopectin ratio with a Con A method. Results showed that RS content increased only during the first two or three days while the amount of amylopectin progressively increased till the fifth day of storage and that highly correlated with the increase of bread firmness and the decrease of elasticity. Therefore, it could be suggested that, along with the existing methods for monitoring bread staling dynamics (texture analysis, differential scanning calorimetry-DSC etc.), attention should be given to determination of amylose/ amylopectin ratio in the indigestible fraction of baked products. Keywords: bread staling, starch retrogradation, resistant starch, amylopectin retrogradation

14

sazeci engleski

14

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

EFFECT OF AMYLASE AND OXIDASE ON DOUGH RHEOLOGY AND BREAD VOLUME USING WHEAT FLOUR WITH DIFFERENT QUALITY ATTRIBUTES J. MastiloviÊ, O. ©imurina, B. FilipËev, S. MiloπeviÊ, M. KoπutiÊ Institute for Food Technology, Cara Lazara Bul. 1, 21000 Novi Sad, Serbia

Enzymes are natural substances that have been widely used in the baking industry for many years. Enzymes show positive influence in the dough mixing stage, improve fermentation tolerance and dough rising during baking, yielding bread with higher volume and improved crumb fineness. Type and doses of enzymes that produce optimal baking effect depend on flour quality, product type and processing procedure. This paper summarizes the results regarding the impact of alpha-amylase and glucoxidase on dough rheology and bread volume using farinograph, extensograph, and rheofermentometer. The enzymes were dosed at three levels: maximal, medial, and minimal recommended dose on flour with damaged protein structure and flour with increased amylolytic activity. The results proved that the enzyme effect, depending on the dose, was related to the flour quality. The enzymes positively influenced the functional dough properties during bread making including shorter proof time, higher volume and better crumb quality. The enzymes increased dough height measured by rheofermentometer. Keywords: enzymes, dough rheology, bread

15

sazeci engleski

15

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

EXTENDED APPLICATIONS FOR THE FARINOGRAPH W. Sietz Brabender GmbH & Co. KG, Kulturstr. 51-55, 47055 Duisburg, Germany

The Farinograph is more than just the standard instrument for measuring the water absorption of flour and for testing the mixing and processing behavior of dough in compliance with international standards. The electronic version Farinograph E and, soon, the patented Farinograph E2 have much more possibilities for quality testing of raw material, taking samples during production, and for research & development. Variable speed allows to reduce the mixing time and/or to intensify mixing so as to adapt the tests to modern production conditions. Temperature control in the sample enables controlled heating of the dough in the mixer. Automatic water addition with an integrated pump is much more comfortable than with the previous burette. New software allows for the creation and application of user-specific evaluation methods, calculation of mixing energy, and recording of dough temperature. Other materials than wheat flour and dough can be tested like whole meal, rye, maize and soy flour, chocolate, fat. A wider range of mixers can be used besides the standard 300 g and 50 g bowl: 10 g bowl, planetary mixer, hardness tester. Keywords: farinograph, quality control

16

sazeci engleski

16

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

UNDERSTANDING THE CONTRIBUTION OF WATER TO BREAD QUALITY S. P. Cauvain, L. S. Young BakeTran, 97 Guinions Road, High Wycombe, HP13 7NU, UK

Water is an essiential ingredient for both life and breadmaking. In the baking process the controlled addition of water during dough making, its controlled release during baking and its retention during storage are all features in determining bread quality for the consumer. While the role of water in determining dough rheology may be recognised, its contribution to dough development is less clear. This presentation will consider the role of water in dough formation and proecssing and the relationship with final bread quality. The contribution of water to problems with unwanted holes in loaves will be highlighted. Keywords: water, bread quality, dough development, holes

17

sazeci engleski

17

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

MXI TECHNOLOGY F. J. Mühlgrabner, M. KoludroviÊ Zeelandia International, Schärdinger Straße 1, A-4066 Pasching, Austria

Zeelandia has used modern science to develop MXI Technology® (Maximum Improver Technology) a technology based on the most recent insights concerning the effect of enzymes.This MXI technology makes it possible to specifically control the individual performances of the different enzymes, resulting in maximization of the dough properties and more volume of the finished product. MXI Technology uses emulsifiers redundantly. Specific enzyme action results in the formation of high performance emulsifiers by transforming naturally occurring flour lipids during the mixing and dough processing stage. The effect is: improvement of the visco-elasticity of the wheat gluten and increase of the doughís gas-holding capacity. This results in an optimal baking quality and a higher volume of the baked product. The keyword here is stability. With the help of MXI Technology, optimal interaction is achieved between the independent enzymes. MXI Technology was developed with specific regard to the enzymes used in Zeelandiaís Gamma improver range. The action of each of these enzymes is different and very specific: while one enzyme affects the development of the dough, for example, another enzyme may influence the final volume of the bread. In this way the risk factors are limited to a minimum when using dough retarding or other specific dough processing. Keywords: enzymes, dough stability

18

sazeci engleski

18

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

INDUSTRIAL SYSTEMS FOR THE MANUFACTURE OF CROISSANTS M. UrπiË Koritnik UrπiË d.o.o., pekarsko konditorska oprema, Domæale, PE Kamnik - SI, Slovenija

Croissants are international - with or without a filling, small or large, sweet or spicy, these delicacies are well liked not only in bakeries but also in other establishments where food is served. The FRITSCH croissant line masters all variations - starting with light weight delicate creations to croissants weighing up to 150 g per unit, with or without filling (visible), straight or curved (with pointed ends), and contoured or flat surfaced with unit production of 30,000 croissants per hour. The croissants are produced one after the other as if the master was there himself. Production can be adjusted from one form to another simply by changing the moulding tools. This can normally be carried out on FRITSCH machines in less than 5 minutes. In this way it is simple to produce various types of pastry on the same line. What could be more practical? Keywords: croissant, industrial production, Fritsch croissant line

19

sazeci engleski

19

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

BREAD IMPROVERS - NEW POSSIBILITIES IN BREAD MAKING R. TurËin Kvasac d.o.o.- Lesaffre group

Applications of new technologies in food ingredients production have opened new possibilities in formulation of very efficient bread improvers which can be used in different bakery products. As more details are known about flour components, their role in dough making and in baked bread and what is their impact on each component, it is possible to develop improvers for specific purposes. The intention of Kvasac d.o.o, as a member of Lesaffre group, is to use these new ingredients in creating new formulations of improvers and in applying them in different baking processes, just to keep the pace with bakers‘ demands. Ekstrapan special is an all purpose improver very efficient in different bakery products production. We have developed specific improvers for bakery product which are produced by retarded/interrupted fermentation or frozen processes. They are combining sophisticated ingredients, technology and production time to obtain excellent bakery products. Croustilis red is used for interrupted fermentation processes, Minute bread for frozen bread ready to be eaten just in a few minutes after final baking, Magimix blue, Magimix frozen, Magimix light green to produce bakery product frozen at different degree (stage) of fermentation. Keywords: bread improvers, frozen bakery products

20

sazeci engleski

20

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

MODERN TECHNOLOGIES OF PUFF PASTRY PRODUCTS PRODUCTION P. Schmid SEEWER A.G., RONDO DOGE Group, Switzerland

1) RONDO DOGE Group, which headquarter is based in Switzerland, in Burgdorf, is world wide known as a the specialist of machines for production of puff pastry, Danish dough, sugar or cookie dough products 2) So far the production of fine pastries made of the above mentioned doughs is made with automatic dough sheeters and make-up-lines for artisan use or big continuous laminating lines for the industrial use. 3) RONDO DOGE developed the world - wide modular concept for automatic production of dough blocks, for final sheeting of dough blocks and for continuous sheeting. 4) What are the basic needs for a puff pastry process? • Possibility to handle low temperature, stiff dough • Ability to process either vegetable fat or buttermilk • Constant and accurate fat dosing • Possibility to handle more than two folding station (modularity) • Gentle laminating, in order to keep the stratification and avoid fat leakages • Possibility to integrate resting / cooling systems, eventually more than one along the line • Flexibility in the make - up for the production of different finished products (from semi - finished to ready to bake products) 5) For whom is the RONDO DOGE MLC system interesting? • Bakeries that work with several sheeters • New semi - industrial business for the production of laminated pastries • Bakeries wishing to increase their production capacity for laminated pastry. 6) Advantages • to obtain constant quality • independent of operator • regular width of dough band • regular dough blocks • homogeneous dough / fat layers • continuous feeding without joins

21

sazeci engleski

21

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

ADVANTAGES OF THERMO-OIL OVENS AND THERMO-OIL BAKING T. Heuft, B. Ludwig HEUFT, Germany

The work flow of thermo-oil ovens is equal to work flow of central heating. The functioning of thermo-oil ovens is based on heating of thermo-oil within a boiler up to 300°C and circulation through pipe system and heating plates inside of oven. Gas, oil or electrical power can be used as the power source. The work principle is based on elementary physics laws and according to those laws, thermo-oil is the best medium for heat transfer and it is distributing the heat so evenly and simultaneously provides “gentle” but “strong” heat for baking. Advantages of thermo-oil ovens: • extraordinarily evenly baked products; • there is no reducing of baking quality at partly loaded oven; • the break for working temperature achieving between two batches is not necessarily; • enough quantity of steam is provided all the time; • all three ways of heat transfer are present during baking; • oven is very flexible regards to very quick increasing and decreasing of the temperature; • the energy savings are up to 30% comparing to cyclothermical ovens because of higher level of energy exploiting; • the noise source is relocated to the boiler room; • it is possible to connect more ovens to one boiler and that means less chimneys and burners; • durability of those ovens is more than 30 years; • Warranty for the oven is 3 years and 5 years for pumps with magnetic clutch.

22

sazeci engleski

22

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

PACKAGING TECHNOLOGY MODERN VALVE BAG FILLING IN THE MILLING INDUSTRY H. Roters BEHN + BATES Maschinenfabrik GmbH & Co. KG, Robert-Bosch-Str. 6, D-48153 Münster, [email protected]

The filling of dusty products with a large variety of different grain sizes is a special challenge in the milling industry. Clean packaging systems and tight bags are required due to new regulations concerning the admissible dust emissions and the ATEX regulations. The valve bag is a well proven packing medium in the milling industry. The increased requirements with regard to quality and hygienic standards in the production process are fulfilled in connection with the valve bag sealing technology. New de-aeration technologies allow to fill almost air-tight bags. The INTEGRA FD packaging system manufactured by BEHN + BATES suits the increased demands in packaging technology The INTEGRA FD packaging system offers essential advantages starting with the assembly and the commissioning up to the maintenance and the availability. Especially the requirements concerning the cleanliness, sound levels and the protection against emissions are completely fulfilled in comparison to conventional valve bag filling systems, in particular for the milling industry. Summary of INTEGRA FD advantages: • no dust emission, because of closed cabinet • reduced noise level of approx. 75 dB(A) • food graded housing (closed profiles, sealed corners, stainless steel grid cages for cables) • closed and accessible roof • reduced costs for installation (approx. only 3 days), as the machines are supplied ready installed • no new I/-O check during installation on site required • possible commissioning very shortly after delivery • high flexibility later due to easy transportation The INTEGRA FD technology has been delivered to numerous customers in the milling industry and works to the full satisfaction of all users.

23

sazeci engleski

23

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

INFORMATION MANAGEMENT USE IN DEALING WITH PROBLEMS OF BAKERY BUSINESS B. AntiËiÊ Enel group, Trg Hrvatske bratske zajednice 8, 21000 Split, Croatia

Enel’s solution for bakeries is created for middle and large bakery-market businesses. It fully covers all functionalities in dealing with bakery products- from material supply, orders by customers, manufacturing by operational order forms, discharging warehouses due to normative, to organising deliveries to the customer address and monitoring merchandise retrievals; consequently it includes the following functionalities: • Supply • Sale (wholesale and retail) • Merchandise business • Finance business • Bakery (application optimised for bakery business, from receiving orders daily/weekly to the process of delivery and accounting the costs of production) Advantages of Enel’s solution are the following: • Integration: connecting and coordinating separated organization units and different retail and wholesale units into one information system • Reliability, availability and safety: information about supply, sales, reserves, production and other segments of bakery business are disposable, integral and up-to-date all the time • Lower process expenses in bakery production: automatization of all calculations considering production results with lower business expenses • Lower expenses in retail and wholesales: by automatizing all trade processes, general expenses are reduced.

24

sazeci engleski

24

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

EFFECT OF IMPROVERS ON DOUGH RHEOLOGY AND BREAD PROPERTIES D. Horvat1, G. Drezner1, G. ©imiÊ1, D. MagdiÊ2, K. DvojkoviÊ1, M. Broanac3, J. Lukinac2 Institute Osijek, Juæno predgrae 17, 31000 Osijek, Croatia 2Faculty of Food Technology, University J.J. Strossmayer of Osijek, F. KuhaËa 18, 31000 Osijek, Croatia 3Bakery “Kruna”, Martina Divalta 324, 31000 Osijek, Croatia

1Agricultural

The influence of improvers on dough rheology and bread properties was investigated. The quantity of added improvers was in accordance with manufacturer recommendations. The analyzed flours were made by milling wheat cultivars of different rheological properties from the Agricultural Institute Osijek. The effect of bread improvers on extensographic parameters was more pronounced in comparison with farinographic. The obtained results showed the extensographic parameters of flour samples should be taken into consideration before the decision about improvers quantity is made, because the maximum dough resistance of some cultivars in combination with improvers exceeded 1000 EU, while dough extensibility was significantly lower, which had a negative effect on dough viscoaelastic properties. The added bread improvers caused an increase in loaves volume and had an impact on the crumb structure. Loaves volume and crumb structure of analyzed cultivars depended significantly on extensographic dough properties. Keywords: flour, rheological dough properties, bread improvers, crumb structure

25

sazeci engleski

25

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

TOWARDS HEALTHIER BAKERY PRODUCTS, IMPACT OF THE EU FOOD-NUTRITION-HEALTH REGULATION AND THE HEALTHGRAIN PROJECT J. W. van der Kamp TNO Quality of Life, The Netherlands

Consumer interest in healthy cereal products is resulting to a growing number of product launches and an even larger increase in nutrition and health related statements on packaged products. The new EU Regulation on nutrition and health claims made on foods (EC 1924/2006) does not allow having health statements for products with an unhealthy nutrition profile, for instance with high levels of salt, sugar or trans- or saturated fats. This may lead to significant reformulations of basic products in and outside the EU. In the near future reductions by 20% or more will be likely to occur of salt/ sodium levels in bread below the classical 2g salt/ 100g flour level. Nutritional policy in France and other countries recommends increasing the content of fibre, vitamins and minerals in white bread and pasta to levels compatible with the "good source of" requirements in Regulation EC 1924/2006. New health claims will only be allowed when sufficient scientific evidence can be submitted to EFSA, the European Food Safety Authority. The Regulation will provide a list of well recognised health claims that can be used without the need of providing such a scientific dossier (Article 13.1 of the Regulation). The presentation will include • a short overview of Regulation EC 1924/2006, • a survey of plans and actions in EU member states for reducing salt content in bread and other products • the present nutrition profile of white flour based products and options for improvement • health claims for bread that may appear in the Article 13.1 list. • HEALTHGRAIN research related to these issues I also may include remarks on dietary fibre and its definition.

26

sazeci engleski

26

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

ANTI-OXIDATIVE POTENTIAL OF BREADS IN DEPENDENCE ON RECIPEES AND BAKING PROCEDURE M.G. Lindhauer Federal Centre for Nutrition and Food, Location Detmold, Germany

Chemically very reactive free radicals, molecules, atoms or ions with unpaired electrons, are known to induce damages in living organisms, for example in protein and lipid metabolism and they are discussed as genotoxic agents. In man prograding ageing, loss of immunological strength and a number of diseases such as arteriosclerosis and certain cancers are discussed to be effected by free radicals of oxygen, nitrogen dioxide, etc. Anti-oxidants are substances counter-acting the reactions of free-radicals. Anti-oxidants comprise a broad range of different chemical components many of them occurring in cereals such as Vitamins C and E, plant pigments or trace elements like zink, copper or selenium. Furthermore, recent findings have shown, that during the thermal process of baking, constituents are synthesized that have anti-oxidative and in this sense health improving capacity. In an experimental set-up bread of different recipes ranging from wheat via wheat/rye, rye/ wheat mixtures to rye breads were produced with variations in temperature regime. In addition, the influence of sour dough processing on anti-oxidative capacity was investigated. Anti-oxidative capacity was measured as total potential, i.e. the sum of reactive constituents, and given as Frolox equivalents of the FRAP method. Results prove that it is possible to influence the anti-oxidative capacity of breads by baking temperature regime, baking time and recipe design. As consequence bakers are enabled to actively improve the health beneficial potential of bread and other baked goods. Keywords: health potential of bread, anti-oxidative potential

27

sazeci engleski

27

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

FUNCTIONAL BREAD PRODUCTS - POSSIBILITIES AND TRENDS R. Schönlechner Department of Food Sciences and Technology, Division of Food Technology, University of Natural Resources and Applied Life Sciences

Cereals and cereal food products, in particular bread and bakery products, form the basis of human nutrition in most regions worldwide. Their main function is - due to its high amount of starch - the supply with nutrition energy. Another important function of cereals is the supply with dietary fibre, vitamins, mineral and trace elements, which are mainly present in the germ and bran fraction of the grain. If wholemeal products are consumed all these functions are fulfilled. But as consumption studies and supply data show, wholemeal products are not sufficiently consumed within European countries. As a result, throughout the population the requirements of certain vitamins and minerals are not sufficiently met. One possible strategy to overcome this situation is the development of functional cereal products, which are enriched by dietary fibre, minerals and vitamins. This enrichment can be pursued by two possibilities. One is the addition of isolated substances (vitamins, minerals, dietary fibres). As another possibility, they can be produced from/ with natural foods that show increased health benefits. Examples for bread products enriched with dietary fibre, resistant starch, vitamins and/or minerals, omega-3-fatty acids, etc. shall be presented and discussed. Keywords: functional food, bread

28

sazeci engleski

28

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

EVALUATION OF NUTRITIVE VALUE OF WHEAT BREAD WITH BIOLOGICALLY ACTIVATED HULL-LESS OAT GRAIN ADDITIVE T. RakËejeva1, L. Skudra1, S. Zute2, I. Gramatina1, V. Kazanova1 University of Agriculture Faculty of Food Technology, Department of Food Technology Liela iela 2, Jelgava, LV-3001, Latvia; tel. +37163005644; fax: +37163022829 2State Stende Cereals Breeding Institute p/o Diæstende, Talsi region, LV-3258, Latvia; tel. +37129265347; fax: +37163291288

1Latvia

Cereal products are the important part of human diet, because they contain high amount of proteins, carbohydrates, B group vitamins and dietary fibre. Germinated seeds, grain and grain germs have been used in food for a long time with the purpose to improve bread nutritive value. The nutritional improvement of hull-less oat relates to relatively high, energy rich oil content along with high protein content with a good balance of the amino-acids lysine, methionine and cysteine. These include an improved milling yield with reduced energy costs for processing, reduced storage space requirements, and the elimination of certain pieces of equipment. This novel grain is characterized by a relatively high lipid (7 to 10%) and crude protein (16 to 19%) content. In literature the data about bread biological value increase by adding biologically activated hull-less oat grain to dough was not found. Therefore, an idea was developed to add biologically activated (the grain passed through the very beginning of germination process) hull-less oat grain to dough, and to investigate quality and biological value of a new product. New bread samples, comparing with control bread sample, has higher vitamin content: vitamin E - 3.0 times, vitamin C were 14.9 mg kg-1 (in control bread sample vitamin C was not detected), higher content of albumen - 1.3 times, content of fat - 2.8 times, content of dietary fibre - 1.2 times, content of ß-glucans - 8.1 times. Keywords: hull-less oat, biologically activated

29

sazeci engleski

29

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

COMPARISON OF FUNCTIONAL PROPERTIES OF ISOLATED EMMER AND EINKORN WHEAT STARCHES G. H. Haghayegh, R. Schönlechner, E. Berghofer Department of Food Sciences and Technology, Division of Food Technology, University of Natural Resources and Applied Life Sciences, Muthgasse 18, A-1190, Vienna, Austria

Starch, the major component in the wheat kernel, affects quality and staling properties of wheatbased products. Considerable research effort is now focused on producing wheat for various uses with desirable starch functional properties. Emmer and einkorn wheat, two ancient wheats, possess unique starch functional properties that may be useful in specific end-uses. To assess the functional properties, starches from emmer and einkorn were isolated in pilot scale and compared. The yield of starch was lower for einkorn flour and higher for emmer wheat flour. The amylose, protein and fat content were higher in einkorn wheat starch. Isolated emmer wheat starch displayed a higher solubility, a great water binding capacity and a lower swelling power, when compared to isolated einkorn wheat starch. The freeze-thaw stabilities of starch pastes were studied by freezing starch gels (pastes) at -7°C overnight and then thawing them at 30°C for 2 h. This freeze-thaw stability was determined for four cycles. It was found that einkorn starch paste had lower syneresis values (percentage of water separation) than emmer starch. Einkorn starch displayed higher peak viscosity, a higher viscosity at 95°C, a high viscosity at 30°C and a higher setback profile as measured by a Brabender viscograph. The results obtained in this study establish the fundamental characteristics of emmer and einkorn wheat starches and suggest further exploration of its potential use in various food applications. Keywords: emmer wheat starch, einkorn wheat starch, Brabender viscosity, functional properties

30

sazeci engleski

30

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

SALT REDUCTION IN CROATIAN BAKED PRODUCTS: YES OR NO? Æ. UgarËiÊ-Hardi Faculty of Food Technology, Osijek, Croatia

“Four poisons” are often mentioned in Croatia and worldwide, namely, fat, sugar, salt and white flour e.g. white bread. Their reduction in diet has a significial role in preventing cardiovascular disease. High blood pressure is one of the major casual factors in the cardiovascular diseases, which can be successfully decreased by reduction of sodium intake in diet. The average daily sodium intakes of European population are high and surpass quantity of physiological requirements. Therefore, many international and national bodies set an aim to reduce the salt intake in diet. It is estimated that 70% of total sodium chloride (salt) is from manufactured foods. Salt intake from bread and bakery products, according to some investigations, accounts for 30%. An average salt content in Croatian bakery products is about 2%. This share is even higher in products strewed with salt. Most consumers of those products (breakfast rolls) are younger, who get the habit of eating salty food from childhood. Although the salt addition impacts sensory and technological properties investigation showed that salt addition in bakery products can be reduced up to 25%, without negative effect on quality. Therefore, many countries have a goal to reduce salt content in bakery products from 10 to 25%, with the aim of getting used food with less salt, which will be achieved prevent cardiovascular diseases. Keywords: bakery product, salt reduction, product quality

31

sazeci engleski

31

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

SENSORY EVALUATION OF BAKED GOODS WITH BETTER DIETARY VALUES D. Gajari1, N. VahËiÊ2 1Food Industry Podravka d.d. 2Faculty of Food Technology and Biotechnology, University of Zagreb

The goal of this study was to develop new recipes of white wheat breads fortified with vitamins, minerals and dietary fibers which quality and sensory properties will support the recognizable standard quality of white bread, on which the development of new products was based. Different methods of sensory evaluation were used: the triangle test for defining the differences between the quality parameters of the new and standard bread recipes, the preference test for determining the level of preference of standard and every new bread recipe, the scoring system with weighted factors for obtaining the total sensory value of every new bread recipe and modified quantitative descriptive analysis in order to identify and describe the qualitative and quantitative sensory properties of every new bread recipe. Consumer testing was also performed using the verbal hedonic scale, for determining acceptance of all new bread recipes. Results of sensory evaluations show that different combination and quantities of vitamins, minerals and dietary fibers have different influences on white bread quality. Adding of B vitamins has least interruption on the sensory quality of white bread which was the best quality bread for the panel group and consumers. Bread fortified by inulin, iron and vitamin A, and inulin, calcium and vitamin D was highly acceptable and potentially products with good quality. Keywords: white bread, nutrients, fortification, organoleptic properties, sensory evaluation

32

sazeci engleski

32

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

A HIGH FIBRE WHEAT BREAD BY USING EXTRUDED BRAN L. Basinskiene, S. Garmuviene, G. Juodeikiene Kaunas University of Technology, Radvilenu pl. 19, LT- 50254 Kaunas, Lithuania

Consumers are appreciating more and more healthy benefits of high fibre foods. Unfortunately, with leavened wheat products like bread, it is difficult to meet both requirements at the same time. Adding large quantities of bran generally goes at the expense of volume and crumb structure leading to less tasty bread. The present study was set up to investigate the application of new sources of dietary fibre extruded wheat bran for increasing the nutritional value of bread. Extruded bran was chosen for the positive nutritional and safety effects of the extrusion process, which include increased digestibility, destruction of antinutritional constituents, toxic substances, and microorganisms. A different amount of extruded bran (5-20% of flour) was used in the experiments and compared with natural bran. Additionally, the abilities of xylanase from Aspergillus to improve the quality of high fibre wheat bread have been investigated. Bran additions, in general, had pronounced effects on dough properties yielding higher water absorption and smaller extensibility in comparison with those obtained without bran. The bran always contributed to a decrease of the bread volume and crumb porosity and changed texture properties. Extruded bran in comparison with natural bran had higher water absorption and less negative effect for bread springiness and chewiness. Exploitation of xylanase considerably improved the rheological dough properties, bread quality and prolonged bread shelf life. Enzyme addition allowed increasing the amount of extruded bran till 20% without negative effect on the bread acceptability. Keywords: wheat bread, exdruded bran, xylanase, rheological properties, sensory evaluation

33

sazeci engleski

33

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

MYCOTOXINS AND STRESS PROTEINS AS FOOD SAFETY RISKS A. Halász Central Food Research Institute, H-1022 Budapest, Herman Otto 15.

Food safety aspects seemed to be one of the most frequently discussed subjects not only among experts but also consumers who are more and more interested in safe and healthy nutrition. It is not easy to give exact definition for food safety. This overview is restricted only to the questions of mycotoxin contamination and stress induced allergenic proteins. Mycotoxins are very different compounds not only from the aspect of their chemical structure but also from their toxicity, carcinogenicity features and in respect to the daily tolerable intakes. Intensive research resulted in highly sensitive analytical methods for mycotoxin determination and grain breeders searched for cereal varieties resistant against mould infections. There are some promising results among resistant wheat lines which, even if there is some Fusarium infection, the DON synthesis is inhibited. Food protein allergenicity becomes a more and more significant problem for consumers in developed countries. Most food related allergens are of plant origin among which cereals represent a dominant part. Stress proteins have an important protective role in the plants but from food safety aspects some of them are significant food allergens, which maintain their allergen activity during processing so their consumption might be a health risk. Modern techniques like 2D electrophoresis combined with immunoblotting, proteomics enable us to detect stress proteins and identify them. Extreme temperatures, draught or herbicides result in expression of stress proteins (several of them are known allergens) which could have been identified. As varieties show different activity in stress response, this property should also be an aspect in cereal breeding.

34

sazeci engleski

34

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

MONITORING OF CEREALS FOR DEOXYNIVALENOL (DON) IN LITHUANIA USING AN ACOUSTIC METHOD G. Juodeikiene1, L. Basinskiene1, D. Vidmantiene1, E. Bartkiene2, A. Monkeviciene3 University of Technology, Radvilenu av. 19, LT-50254 Kaunas, Lithuania, e-mail: [email protected] 2Lithuanian Veterinary Academy, Tilze av. 18, LT-47181 Kaunas, Lithuania, email: [email protected] 3Lithuanian Agriculture Institute (LAI), Dotnuva, Lithuania

1Kaunas

Monitoring of DON in cereals is expensive. Null and void sampling procedures and weak knead regulations are to blame. Sampling interconnected with analysis is an important aspect of obtaining reliable analytical results. The scenario for sampling today, leads to incorrect results and considerable economical losses. There are however ways and means as getting around the problem and protect the consumer. Combining a suitable method and a representative sampling procedure at a point of harvest, might be a solution. Ubiquitary occurring DON as a marker of trichothecenes produced by Fussarium species is considered as an important safety issue. DON occurs in grain in mean concentrations up to 10.000 µg/kg. As it stands now with legislation the population is unnecessary put at risk. Monitoring with a rapid, cheap, acoustic technique with in-line capabilities can bring relief. Although in its infancy, the technique has been applied successfully in Lithuania. The existing technique originally developed for the texture/structure of porous (food) products has been modified and can screen DON now with promising precision in contaminated wheat at a point of harvest. Over the past years KTU worked together with Agriculture to determine DON with a respective wet chemistry method (ELISA) and acoustic as well. Results will be presented and discussed. Keywords: cereals, mycotoxins, DON, acoustic method

35

sazeci engleski

35

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

CONTAMINATION OF WHEAT AND MAIZE GRAINS BY Fusarium SPECIES J. ∆osiÊ1, D. JurkoviÊ1, K. VrandeËiÊ1, B. ©imiÊ2, D. ZoretiÊ1 1Faculty of Agriculture in Osijek, J.J. Strossmayer University, Osijek, Croatia 2Agricultural Institute Osijek, Osijek, Croatia

Fusarium head blight and Fusarium ear rot are very important diseases in all wheat and maize grown areas all over the world. Several Fusarium species may be associated with these diseases, including species that are potentially toxigenic. The objectives of our study were to estimate occurence of Fusarium species on wheat and maize grains. Wheat and maize grains were collected during an eleven-year period in ten sites of Croatia. Identification of Fusarium species was based on colony and conidial morphology, using a standard identification key (Nelson et al. 1983). A total of 1632 wheat grain samples and 937 maize grain samples were collected and analyzed from 1996 to 2006. Nine Fusarium species were isolated from wheat grains and six from maize grains. The most frequent species on wheat grains was F. graminearum (49.17%). According to its occurence on wheat grains, F. graminearum was followed by F. verticillioides, F. avenaceum, F. subglutinans, F. poae, F. culmorum, F. sporotrichioides, F. oxysporum and F. solani. The most frequent species on maize grains was F. verticillioides (43.75%). Except F. verticillioides the following Fusarium species were isolated: F. subglutinans, F. graminearum, F. culmorum, F. oxysporum and F. sporotrichioides. Keywords: Fusarium, wheat grain, maize grain

36

sazeci engleski

36

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

DESIGNING FOOD SAFETY MANAGEMENT SYSTEM ACCORDING TO REQUIREMENTS OF ISO 22000:2005 IN BAKING INDUSTRY D. Kordovan Qualitas d.o.o., JukiÊeva 6, 10000 Zagreb, Croatia

This work describes food safety management in baking industry according to requirements of International standard ISO 22000:2005, applying prerequisite programs, Operational prerequisite programs and HACCP plans. The intention was to show how food safety management system could be established, beginning with management commitment and food safety policy through designing, documenting, implementation, auditing and continual improvement. This work describes practical Hazard Analysis in baking industry and establishing Operational prerequisite programs and HACCP plans.

37

sazeci engleski

37

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

TECHNOLOGICAL POSSIBILITIES OF GLUTEN-FREE BREAD PRODUCTION N. FabËiË Æito prehrambena industrija d.d., ©martinska 154, 1529 Ljubljana, Slovenia, [email protected]

Celiac disease is an autoimmune disease, characterized by immune damage in the small intestine. It involves permanent sensitivity to certain protein in flour made from some types of cereals, specifically gluten. Contrary to general belief that celiac disease is rather rare, most recent research showed that at least one person in 100 suffers from it. Nevertheless, the only known therapy is a life-long gluten-free diet. This paper presents process of development of new glutenfree bread and complexities of its production, as gluten is a necessary ingredient in production of bread and pastries, as it improves elasticity of the dough. Ingredients required and their impact on sensory properties, volume and rate of staling of gluten-free bread are described. Appropriate gluten-free bread can be made without wheat flour, using gluten substitutes instead, with hydrocolloids being the most important among them. Gluten substitutes need to have good water absorption capacity in the kneading process. Absorbed water needs to be released during the process of baking and has to enable gelatinization of the starch. The process described is rather complex and requires skilled staff, appropriate ingredients and precise HACCP plan, to ensure prevention of gluten contamination. Keywords: celiac disease, gluten-free diet, gluten-free ingredients, production of gluten-free bread, sensory properties of gluten-free bread

38

sazeci engleski

38

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

HORMESIS - AN IMPORTANT FACTOR IN THE ASSESSMENT OF CEREAL PRODUCTS SOUNDNESS B. K. Hackenberger1, D. Hackenberger2, S. StepiÊ2 1Josip Juraj Strossmayer University Department of Biology, Ljudevita Gaja 6, 31000 Osijek, Croatia; [email protected] 2Croatian Academy for Sciences and Arts, The Institute for Scientific Work, Osijek, Croatia

Soundness of agricultural products is an important component of their quality. The estimation of adverse chemical compounds presence makes a significant part of soundness assessment. Basic determinant of soundness is the concentration of compounds, both inorganic and organic, for which the toxic properties were proven. The stereotypes in the determination of maximum tolerable concentrations were satisfying the industrial needs and were adjusted with the existing knowledge of toxic compounds impacts on the organisms. In the early nineties, the effects occurring during the exposure to subeffective concentrations of pollutants raised the research attention. Namely, some food components used in subeffective concentrations can cause the adverse effects. This, so called hormetic effect, is used in the recent determination of tolerable concentrations of some pollutants, for instance the induction of CYP enzymes. The inducers of CYP enzymes in the effective concentrations cause an increase in the activity, whereas in the subeffective concentrations they can cause a decrease in the activity of these enzymes. Poliaromatic hydrocarbons (PAHs) are strong inducers of CYP enzymes. PAHs as pollutants are usually connected to the pollution of animal-source food. However, adding the hormetic effect as an important factor of the toxicological research extends the interest to the foodstuffs that contain low, so called subeffective concentrations. In this paper an experimental evidence of hormetic effect inducted with realistically expected concentrations of benzpyrene and methylcholantrene in bread is presented. Keywords: hormesis, PAH, CYP enzymes, soundness, bread

39

sazeci engleski

39

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

FORMULATION AND CONSTRUCTION OF A DECISION-MAKING MODEL ON BAKERY PRODUCT RANGE G. DukiÊ1, D. DukiÊ1, M. BabiÊ2 Tuition, Research and Business Consultancy, Mosorska 8, 31000 Osijek, Croatia 2Student, University of Josip Juraj Strossmayer in Osijek, Faculty of Economics, Gajev trg 7, 31000 Osijek, Croatia

1ABACUS

One of the basic tasks of business decision-making is to correctly determine the type and quantities of output to be offered on the market. Given the very short shelf life of bakery products, these issues are crucial when planning a bakery output. Different operating costs and losses incurred due to unsold quantities can be significantly reduced by applying adequate quantitative methods. This paper intends to present some possibilities of the linear programming model in making decisions about a bakery product range. In discussing the stated issue, the first step was to develop a theoretical model framework based on computer optimization, followed by its construction and solution illustrated by an adequate example. Since the values of particular parameters are frequently impossible to determine quite accurately, we have also conducted the sensitivity analysis on the stated model in order to improve the decision-making. As a form of postoptimality analysis, it is used to examine the effects of changes in these parameters on the stability of the optimal solution. The usage value of the model depends significantly on the data used to estimate the parameters. In constructing the model, it is therefore necessary to give particular attention to creating an adequate database. Keywords: decision-making model, bakery product range, linear programming, sensitivity analysis, computer optimization, database

40

sazeci engleski

40

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

A CONCEPTUAL MODEL OF INFORMATION SYSTEM REENGINEERING IN PROCESSING INDUSTRY OF BREAD CEREALS AS AN IMPLICATION OF ERP SYSTEM APPLICATION B. DukiÊ1, J. MesariÊ1, M. KatiÊ2 of Economics in Osijek 2Department of Physics of the J.J.Strossmayer University in Osijek

1Faculty

An important factor in modern turbulent conditions of business operations is information superiority. Therefore, increasing attention is given to another type of processing, which takes place simultaneously with material and energy transformations. Its raw material is data and its production result is management information. The material and data production processes are intertwined, with the system structure, events and processes being formalized in a company’s information system. About twenty years ago, when there was less business events, manual data processing used to be a sufficiently efficient means of monitoring of business structure and events. With increasing volume and dynamics of business operations there was a growing need for quality data processing systems, which resulted in gradual introduction of computers into production monitoring and managing. The result of successive computerization of business information systems was the design of so-called transaction information systems. Because of their poor collaboration and complex, inconsistent data sources they are unable to provide a timely answer to information demands of modern business conditions. The solution to this problem is offered by integral information systems which are known as ERP systems. Since each industry has some specific features arising from its functioning and the nature of its manufacturing process, it is important to establish the problems and define a model for reengineering transaction information systems into integral information systems that will be capable of fulfilling all modern business tasks. Our research has investigated the construction of an integral information system in the processing industry of bread cereals.

41

sazeci engleski

41

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

"ISEKI - FOOD 2" - A EUROPEAN THEMATIC NETWORK AND PART OF THE SOCRATES-ERASMUS PROGRAMME C. L. M. Silva1, H. Glattes2 University of Portugal, College of Biotechnology, Porto, Portugal 2Vienna, Austria

1Catholic

ISEKI-FOOD 2 (Integrating Food Science and Engineering Knowledge into the Food Chain) is one of the Thematic Networks (research project) in the 6 Framework Programme of the European Union (EU). This network (from 2002 - 2008) includes a total of 113 institutions (74 universities, 37 industrial and research partners and 2 Associations), 93 coming from EU, 20 from non- European countries and Croatia, Russia and Ukraine etc. as Observer members. The ISEKI-Food 2 project is structured into 5 working groups (WG) and a horizontal activities group. Each group has several coordinators coming from different universities. The project is coordinated by a Steering Committee. Necessary annual meetings are programmed to know each other, share the different experiences and to develop further joined activities. The main expected outputs of ISEKI-Food 2 are: Guides, Workshops, Web databases, Teaching materials and methods (including books, elearning courses and a training network), Information websites, "Virtual" community of actors in the field of Food. (http://www.esb.ucp.pt/iseki/ and http://www.iseki-food.net)

42

sazeci engleski

42

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

USE OF BARLEY WITH BLACK HULLESS GRAIN IN HUMAN NUTRITION K. Vaculová1, J. Prokeπ2, A. Mikyπka3, J. Milotová1 Research Institute Kromeriz, Ltd. and Agrotest fyto, Ltd., HavlíËkova 2787, 76701 Kromeriz, Czech Republic 2Research Institute of Brewing and Malting, Plc., Lípová 15, 120 44 Praha 2 3Research Institute of Brewing and Malting, Plc., Malting Institute, Mostecká 7, 614 00 Brno, Czech Republic

1Agricultural

The different colour of hulls and cover layers of cereal grain is often linked with the differentiated content of polyphenolic compounds, i.e. phytonutrients that contribute to a high antioxidant pool of the barley grain for human nutrition. In 2004-2006, the highest-yielding hulless barley materials with black grain (from the collection of spring barley genetic resources maintained at Kromeriz) were studied in comparison with the hulled malting cultivars Jersey and Tolar, and a new breeding line of hulless barley KM1910 with light grain. The significant differences were found in both the grain basic composition (the content of N-substances and starch) and basic malt parameters (particularly the beta-glucan content in wort, friability, apparent final attenuation, extract content, diastatic power, Kolbach index), and the content of chosen polyphenolic substances (the total content of polyphenols, flavanols and anthocyanogenes) between the hulled cultivars and hulless materials as well as within hulless barleys. The black barleys produced a high beta-glucan content in malt (1 309 - 1 706 mg/l, i.e. as much as fivefold higher than that in cv. Jersey), however, the significantly highest content of flavanols was assessed in the hulless line KM1910 with light grain (14.32 mg/l, i.e. ca. 207 % of the total mean), and the highest content of total polyphenols was found in the malting cv. Jersey. The possibilities of different use of these barleys in production of health-supporting foods as well as commercial bakery products are discussed. Acknowledgement: The study was supported by the Ministry of Education, Youth and Sports, project 1M0570 and the Ministry of Agriculture of the CR - National Agency for Agricultural Research, projects QF3291 and QG60130, and the ”National Program of Preservation and Use of Plant Genetic Resources and Agro-biodiversity”. Keywords: barley, black grain, phytonutrients, malting, beta-glucans, polyphenolic compounds, human food

43

sazeci engleski

43

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

IMPACT OF CLIMATIC CONDITIONS ON WHEAT QUALITY IN VOJVODINA M. KoπutiÊ, N. Zivlak, N. DragiËeviÊ, J. MastiloviÊ, O. ©imurina Institute for Food Technology, Cara Lazara Bul. 1, 21000 Novi Sad, Serbia

To satisfy a highly demanding market considering wheat product quality, the milling, bakery and confectionery industry must provide a sufficient amount of definite quality wheat. After the long-year analyzing, optimal climatic conditions for growing wheat are well known, so every significant deviation affects yield and product quality. In this research, three wheat varieties, which were grown on the same localities in the area of Vojvodina during the three successive years, were analyzed. The main conclusion regarding the observed varieties was: high average protein content in all three years was 12.42%, and the highest content was during a severe drought in 2003, 13.06%. Sedimentation value in the observing period varied from 33.11-36.33%, which was considered satisfactory. On the basis of the obtained results, we are able to conclude that the examined varieties were compatible with climatic conditions in Vojvodina, because all three varieties showed satisfactory quality. Keywords: climatic conditions, variety, quality

44

sazeci engleski

44

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

INFLUENCE OF RELATIVE HUMIDITY AND TEMPERATURE ON GRAIN TEMPERATURE CHANGES IN STORED WHEAT AND MAIZE V. Rozman1, A. Liπka1, M. Volenik2, I. KalinoviÊ1, B. ©imiÊ2 1Faculty of Agriculture in Osijek, Trg Sv. Trojstva 3, 31000 Osijek, Croatia, e-mail: [email protected] 2Institute of Agriculture Osijek, Juæno predgrae 17, 31000 Osijek, Croatia

Storage temperature and relative humidity, as the most important variable factors, influence seed changes which results in quality deterioration. Quantitative relation between storage factors and seed viability deterioration were investigated in various papers. Our investigations proved that wheat and maize grain temperature changed depending on temperature and r.h. in storage facilities during the first 34 days of storing. At the temperature of 0°C and r.h. of 55%, 73%, 80% and 98% wheat grain temperature decreased, as follows, 8.12°C, 8.05°C, 9.38°C and 7.58°C but at the temperature of 20°C and r.h. of 55%, 73%, 80% and 98% wheat grain temperature increased, as follows, 11.08°C, 11.08°C, 10.05°C and 11.30°C, after 34 days storage period. At the temperature of 0°C and relative humidity of 55%, 73%, 80% and 98% maize grain temperature decreased, as follows, 8.5°C, 8.05°C, 7.58°C and 7.1°C but at the temperature of 20°C and r.h. of 55%, 73%, 80% and 98% maize grain temperature increased, as follows, 9.25°C, 9.5°C, 9.45°C and 10.23°C, after 34 days of the storage period. Concerning significant differences in grain temperature alteration of both species, we assume that it reflected grain viability of investigated species. Keywords: grain temperature, wheat, maize, storage temperature, relative humidity, viability

45

sazeci engleski

45

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

PHYSICOCHEMICAL CHANGES DURING WHEAT SEEDS AGEING AT DIFFERENT STORAGE CONDITIONS I. Strelec1, Æ. UgarËiÊ-Hardi1, Z. JurkoviÊ2, V. JurkoviÊ2 1Faculty of Food Technology, University J.J. Strossmayer in Osijek, F. KuhaËa 18, 31000 Osijek, Croatia 2Agricultural Institute Osijek, Juæno predgrae 17, 31000 Osijek, Croatia

Seed ageing is a natural, time-dependent process starting with harvest and continuing over a storage period. During this process free radical generation/oxidation and nonenzymatic glycosylation within seeds take place, causing molecular damage and subsequently negatively affecting physicochemical and processing characteristics of wheat seeds and milling products. Changes in physicochemical and processing characteristics of wheat seeds were mostly studied under accelerated ageing conditions (humidity > 75 % RH; t > 40°C), whereas there is a lack of data concerning changes during natural ageing. Regarding the above mentioned we have investigated physicochemical and processing changes of wheat seeds aged at different storage conditions. Wheat seeds of cultivars Divana, Æitarka and Srpanjka, were aged during one year at four different storage conditions: (1) 4 ± 0.5°C; 45 ± 4 % RH; (2) 25 ± 0.7°C; 45 ± 7 %; (3) 40 ± 0.6°C; 45 ± 2 % RH; and (4) warehouse conditions fluctuating from 2-25°C and 60-74 % RH due to environmental climate changes. Physicochemical changes (total protein content, starch content, acidity and hectolitre mass) and processing changes (wet gluten content, sedimentation value, and alveograph deformation energy-W) were determined monthly. Decreased starch content, increased acidity, unchanged or increased wet gluten content, increased or decreased sedimentation value, and increased deformation energy (W) was observed during one-year storage. Intensity and type of changes were dependent on storage conditions and cultivars. The highest changes were observed for seeds kept at 40 ± 0.6°C; 45 ± 2 % RH, followed by seeds aged at 25 ± 0.7°C; 45 ± 7% RH, while for seeds kept at 4 ± 0.5°C; 45 ± 4% RH or at warehouse conditions observed changes were minimal or statistically insignificant. Changes in starch content, wet gluten content and sedimentation value were cultivars dependent Keywords: ageing, wheat, protein, starch, wet gluten, and sedimentation value

46

sazeci engleski

46

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

CERTAIN PROPERTIES OF MARKET AND PROCCESING QUALITY OF SOME WHEAT LINES OF SPECIES Triticum spelta D. R. ÆivanËev1, N. K. FilipoviÊ2, J. S. MastiloviÊ1 1Institute for food technology, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia 2Faculty of technology, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia

T. spelta is wheat species which was the first cultivated. It has particular morphological, technological and nutritional properties. For these reasons 5 lines of that species (NSS 3/01, NSS 4/01, NSS 5/01, NSS 6/01 and NSS 7/01) were examined and compared with 4 common varieties of wheat T. aestivum (Pobeda, NS Rana 5, Pesma and Sonata). Since the amount of examined lines was very small (F5 breeding generation), only a few usual methods were used for investigation (test weight, weight of 1000 kernels, kernels size, vitreousness, beasts of wheat, ash content, crude protein content, flour yield , wet gluten content, dry gluten content, gluten index, farinogram and baking quality). All T. spelta lines had higher protein content and wet gluten content, but lower amount of gluten index and worse rheological properties than varieties of wheat T. aestivum. Baking quality was slightly worse than varieties of wheat T. aestivum, yet baking quality of lines NSS 3/01 and NSS 4/01 was similar to Pobeda and Pesma. Due to all these reasons certain varieties of T. spelta can be used in bakery, also they can be added to products with higher protein content. However, for significant usage in food industry more studies have to be done. Keywords: T. spelta, T. aestivum, rheological quality, baking quality

47

sazeci engleski

47

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

SELECTED PHYSICAL PROPERTIES AND BAKING QUALITY PARAMETERS OF WINTER WHEAT GRAIN K. Vejraæka, P. Hrstková Department of Plant Production, Breeding and Plant Medicine, Mendel University of Agriculture and Forestry in Brno, Zem–d–lská 1, 613 00 Brno, Czech Republic

The study presents the results of research on relationship between baking quality characters and physical properties of wheat kernels. Physical properties, particularly grain hardness, are commonly used as a criterion for milling. Soft and hard wheat should be processed in a different manner. The grain samples of nine winter wheat varieties from five locations were obtained. Grain hardness was determined using the following methods: Particle Size Index (PSI), Grain Milling Energy (GME), hardness by Brabender (BRA), SKCS 4100. The mealiness was determined by light transflectance meter (LTM). Simultaneously the quality characters as crude protein content, falling number, gluten index, starch content and SDS and Zeleny tests were assessed. Statistically significant differences in the level of hardness between the varieties, as same as between the locations, were detected. Strong to moderate relationships were found between the results of SKCS and PSI (r=-0.96); SKCS and LTM (r=-0.57); PSI and LTM (r=0.50) Correlations between the level of hardness and selected quality parameters of wheat were calculated. High protein content was negatively correlated with LTM and positively with hardness determined by BRA. Low falling number was associated with high value of LTM (r=-0.78). Keywords: winter wheat, hardness, quality, grain

48

sazeci engleski

48

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

CHANGES OF COMMERCIAL WHEAT QUALITY EFFECT OF CROP YEAR AND PLANTING LOCALITY M. Hruπková, I. ©vec, O. Jirsa Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Technická 5, 166 28 Prague, Czech Republic; tel.: +420 224 353 206, [email protected]

Mathematical description of commercial wheat quality consists of assessment of the wheat plant locality and crop year effects on the estimation of wheat quality classes. For statistical evaluation, basic data form twenty samples of Czech wheat tested in the four crop years (2003 to 2005) from three cultivated places. Commercial wheat samples include varieties of different technological quality, according to Czech classification. Minimal values of the six basic characteristic describe four Czech wheat cultivar classes (E, A and B) used for bakery production. Forty parameters were measured for each sample, including grain properties, grain and flour analytics and flour viscoelastic attributes, characteristics of fermented dough and finally, bread and bread crumb traits. Mathematical apparatus was based on the variance, cluster and principal component analyses. Values of majority measured traits differed softly between A and C locality, while samples quality of the region B was provably the worst. Comparable values were observed for wheat from A and C localities (327 and 318 ml/100 g, respectively), but all specific volumes were lower than expected with respect to protein properties. In the B region, measured bread volumes were about 40 units lower. It was shown, that protein characteristics (protein content and Zeleny test) indicated significant proportion of E-classed varieties planted in the region A. Water absorption was altogether a bit unsatisfying, -mean values were around 51%. Cluster analysis based on all measured characteristics for each locality and crop year proved both planting locality and crop year impact. Proximity of wheat from A and C localities was evaluated in crops 2004, 2005 and 2006, while crop year affected technological quality of commercial wheat of the crops 2003 and 2006. Keywords: wheat, flour, bread quality, year and locality effects, mathematical description

49

sazeci engleski

49

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

EFFECT OF REDUCED TILLAGE ON WHEAT RHEOLOGICAL PROPERTIES D. Jug1, I. Jug1, Æ. UgarËiÊ-Hardi2, M. Sabo2 of Agriculture, J. J. Strossmayer University, Osijek, Croatia 2Faculty of Food Technology, University J.J. Strossmayer of Osijek, F. KuhaËa 18, HR-31000 Osijek, Croatia

1Faculty

The effect of tillage systems (TS) on wheat rheological properties including farinographic, extensographic and amylographic parameters was studied. Eight different tillage systems were compared in winter wheat (Triticum aestivum L.) production on one experimental field (chernozem) located in the Baranya region of northeastern Croatia in 2002, 2003 and 2004. The influence of RT on farinogaphic parameters was not significant for the second and third year. However, TS did not show statistically significant difference in farinograph parameters, except for the dough stability in the 3-year average. On the contrary, the influence of the year shows statistically significant differences on all farinographic parameters. Interaction of the year and tillage system was significant for dough development, resistance and quality number. Among three vegetation years factor Y was significantly different for all extensographic parameters, interaction Y + TS was significantly different for the extensibility, while the factor TS did not show significant difference. In the 3-year average, RT did not show statistically significant difference in amylographic parameters, except at the beginning of gelatinisation. To sum up, DH, CH, CSDW, CwNs and CsNw produced equal quality rheological properties of wheat and slightly better than CT and these systems could be presented as an even-handed replacement for tilling. Keywords: reduced tillage, winter wheat, rheological properties

50

sazeci engleski

50

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

MIXTURE VALUES OF DOMESTIC WHEAT VARIETIES FROM THE ASPECT OF BAKING QUALITY IMPROVEMENT M. D. ©ariÊ1, M. P. Menkovska2, N. M. Guteπa3, N. T. Hladni4 1Faculty of Technology, Boul. of King Lazar 1, 21 000 Novi Sad, Serbia 2Institute of Animal Science, Department of Food Technology and Biotechnology, Ile Ilievski 92a, 1000 Skopje, Macedonia 3Faculty of Technology, Boul. of King Lazar 1, 21 000 Novi Sad, Serbia 4Institute of Agriculture, Maxim Gorki 30, 21000 Novi Sad, Serbia Contact: Marija ©ariÊ, RavaniËka 9, 21000 Novi Sad, e-mail: [email protected]

In the course of wheat variety evaluations it was pointed out that bread varieties have to be classified into three technological groups (basic varieties, bread varieties and improvers) on the basis of the milling and baking quality data involving at the same time their mixture values. In the cases of kernel mixtures of flour mixtures obtained from the initial varieties of various technological groups, positive changes of baking values were registered, proving fairly good mixture values of improvers, as well as very good bread values for bread varieties. The most important condition that has to be met in order to attain improved mixing effects involving bread of good quality is an optimal ratio of the mentioned technological groups in the structure of the chosen sample. According to the obtained results it is obvious that the system for the evaluation of technological quality of wheat varieties, before and after classification, should be adopted, involving more data before their classification into particular technological groups. Determination of the mixing values for the particular wheat varieties in the course of definite evaluation of their technological quality, prior to multiplication for mercantile production, would result in a vast improvement in the course of wheat production and processing. Keywords: variety, wheat kernel, flour, mixing values, milling values, baking values, technological group, rheological quality, bread, mixing combinations, combined mixing effect, mixing effect

51

sazeci engleski

51

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

ORGANICALLY PRODUCED GRAIN AMARANTH-WHEAT COMPOSITE FLOURS: II. BREAD QUALITY S. Grobelnik Mlakar1, M. Turinek1, L. Taπner2, M. Jakop1, M. Bavec1, F. Bavec1 of Agriculture, University of Maribor, Vrbanska 30, 2000 Maribor, Slovenia 2Intes storitve, d.o.o., Ul. Joæice Flander 2, 2000 Maribor, Slovenia

1Faculty

The use of composite grain amaranth-wheat flour for breadmaking purposes and consumption are new in Slovenia. This part of the study investigated properties of the bread from composite flour made by mixing wholemeal amaranth to white wheat flour at rates of 0, 10, 20 and 30% (w/w). The dough was prepared only with salt, yeast and water (farinograph waterabsorption). Bread quality parameters as weight, volume, specific volume of loaf, and hedonic sensory evaluation (scored from 1-unacceptable to 10-excellent) by 148 panellists were conducted. Product was considered acceptable when its mean score for overall acceptability was above 5. Incorporation of amaranth in the dough had a positive effect on the colour of loaf (scores 7.8; 8.2 and 8.4 with increasing substitution), and on volume and specific volume at 10 and 20% of substitution. Flavour, texture, aroma and overall acceptability of bread were not influenced by amaranth flour replacement. Although acceptable bread could be produced with amaranth flour supplementation, difficulties were encountered with the dough handling properties at higher rates. Keywords: composite flour, grain amaranth, bread quality

52

sazeci engleski

52

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

INVESTIGATION OF CONNECTIONS BETWEEN BAKING QUALITY PARAMETERS OF WINTER WHEAT P. Sipos, N. Boros, Á. Tóth, Z. Györi University of Debrecen, Centre of Agricultural Sciences, Department of Food Science, Quality Assurance and Microbiology, 138 Böszörményi St., 4031 Debrecen, Hungary

Although the Hungarian Wheat Quality Standard is one of those standards which categorize the samples based on most quality parameters, in several cases additional tests are required by consumers. Moreover, the analysis of rarely examined parameters is often expensive; the knowledge of the connection between different quality parameters can help the market planning and decisions. However, it is important to know that the relationships among these parameters - especially in the case of dough rheological parameters - sometimes show considerable differences in different cropping years, so it is a continuous task for science to monitor them from year to year. In Hungary at the University of Debrecen Institute of Food Science, Quality Assurance and Microbiology we analyze flour quality parameters on large sample base from year to year and besides the year effect, the examination of connections between quality parameters is also an important subject of our research field. Last year our analytical possibilities increased as we purchased an Extensograph and it gave the new interesting research field: is there any statistically proved connection between Extensograph parameters and other quality parameters. This study analyzes this connection based on the results of a variety comparison winter wheat field experiment. Keywords: winter wheat quality, rheology, extensograph, multivariate statistical methods

53

sazeci engleski

53

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

INFLUENCE OF CLIMATE ON TECHNOLOGICAL QUALITY OF WINTER WHEAT CULTIVARS D. ∆uriÊ1, D. Novotni1, D. Tuπak1, I. Bauman1, T. KriËka2, D. Kiπ3 of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb 2Faculty of Agriculture, University of Zagreb, Svetoπimunska 25, 10 000 Zagreb 3Faculty of Agriculture, Josip Juraj Strossmayer University of Osijek, Trg Sv. Trojstva 3, 31000 Osijek

1Faculty

The influence of climate conditions in the last 10 years (average annual precipitation, temperature and air humidity) on the technological quality of Croatian standard winter wheat cultivars (Divana, Æitarka, Sana) was observed. The influence of the annual precipitation and the temperature in the time of wheat germination, growth and grain filling (from February till June) on the quantity and the quality of proteins and the enzymatic activity of flour was analyzed. A negative correlation was found between the technological quality of analyzed wheat cultivars and the increase of average temperature and precipitation in the time of grain growth, maturation and harvest. Divana cultivar quality was influenced the most by the climate conditions and Sana cultivar was the most stabile one but it had the worst technological quality. Nevertheless, technological quality was impaired by the climate changes for all three cultivars. Keywords: flour technological quality, climate conditions, winter wheat cultivars

54

sazeci engleski

54

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

WHEAT HARDNESS INDEX IN RELATION TO THE OTHER WHEAT QUALITY PARAMETERS S. OruËeviÊ1, Æ. UgarËiÊ-Hardi2, A. BegiÊ-AkagiÊ1, N. Spaho1 1Faculty of Agriculture and Food Sciences, Sarajevo, Bosnia & Herzegovina 2Faculty of Food Technology, Osijek, Croatia

Endosperm hardness is one of the most important quality characteristics of wheat and relates to the way the endosperm breaks down during milling of the grain. Single Kernel Characterization System (SKCS) is a widely used method for hardness measuring. This is a crushing device that simultaneously records the kernel diameter, kernel weight and moisture content of a single kernel as well as the hardness index. The results of hardness index of 20 wheat samples (8 actual varieties in B&H: Marija, Liberta, Tina, Sana, Renesansa, Rusija, Pobeda and Evropa 90, and 2 growing seasons: 2003 and 2004) were presented in this paper. The relation between hardness index and the other quality characteristics of wheat (test weight, 1000 kernels mass, vitreosity, protein content and SDS sedimentation values) were studied. The results of t-test showed significant differences in hardness index between the varieties, while the differences related to growing seasons were not found. The best correlation was found between hardness index and vitreosity (r = 0.699). The negative correlation was found between hardness index and 1000 kernels weight as well as between hardness index and test weight (r = -0.67 and r = -0.58 respectively). Keywords: wheat, hardness index, vitreosity, test weight, 1000 kernels mass

55

sazeci engleski

55

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

ANALYSIS OF CEREAL PRODUCTION IN THE REPUBLIC OF CROATIA G. DukiÊ1, M. Sesar2, D. Turkalj3 Tuition, Research and Business Consultancy, Mosorska 8, 31000 Osijek, Croatia 2Postgraduate Study, University of Josip Juraj Strossmayer in Osijek, Faculty of Agriculture, Trg sv. Trojstva 3, 31000 Osijek, Croatia 3University of Josip Juraj Strossmayer in Osijek, Faculty of Agriculture, Department of Agroeconomics, Trg sv. Trojstva 3, 31000 Osijek, Croatia

1ABACUS

The production of cereal within the Republic of Croatia is marked by considerable instability. To a great extant, these oscillations are associated with changeable meteorological conditions, as well as with the problems arising from the transition process and war destruction. There is no doubt, however, that agricultural policy measures are an influential factor as well. Starting from the available data, this paper analyzes the basic characteristics of cereal production in Croatia in the course of almost thirty years. In doing this, particular attention is given to establishing the main features of wheat and maize production, these being our most important plough-field crops. The research is carried out through statistical methods and models intended for time series analysis. The results consist of numerical conclusions on the development of the observed phenomena over the stated period. In order to provide a more precise insight into the condition of Croatian agriculture, the paper also lists a choice of economic indicators. Keywords: cereal production, agricultural policy, economic indicators, statistical methods and models, time series analysis

56

sazeci engleski

56

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

CHELATING ACTIVITIES ON Fe2 OF ETHANOL EXTRACTS OF VARIOUS WHEAT PRODUCTS M. B. SakaË, A. ». Miπan, –. R. MediÊ, I. J. Sedej, M. V. PestoriÊ Institute for Food Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia

With the aim to investigate an aspect of antioxidative properties of various wheat products, that is, wheat flour type 400, 500, 850, integral wheat flour and wheat bran, various concentrations of the ethanol extracts of investigated products were tested to determine chelating activities on Fe2+. The lowest chelating activity of wheat flour type 400 extract at a concentration of 0.1 mg/ml was 78.97 ± 0.82 mg/ml, while the highest for wheat bran extract at the same concentration was 82.44 ± 0.79 mg/ml. The chelating activities for all investigated extracts at the comparable concentrations were not significantly different (P < 0.05), which indicated that these extracts contained antioxidative components with similar chelating properties, but presented in different concentrations in investigated extracts. It was assumed that the chelating activities of investigated extracts of various wheat products were due to the presence of phytic acid, which is well known as the potent metal chelator present in cereals. It acted strictly as a metal chelator and inhibited lipid peroxidation in examined model systems. The content of phytic acid of investigated wheat products varied from 75.16 ± 1.22 mg/g for wheat flour type 400 to 43747.64 ± 788.67 mg/g for wheat bran. Keywords: chelating activity, wheat products, phytic acid

57

sazeci engleski

57

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

CEREALS WITH A LOWER CONTENT OF PHYTATE PHOSPHORUS IN GRAIN - A WAY TO AVOID MINERAL MALNUTRITION K. Vaculová, S. HoráËková, I. SedláËková, J. Milotová Agricultural Research Institute Kromeriz, Ltd. and Agrotest fyto, Ltd., HavlíËkova 2787, 76701 Kromeriæ, Czech Republic

Phosphorus belongs to biogenic macroelements essential for proper growth and development of all living organisms. A main storage form of phosphorus in cereal grain and other crops is phytic acid (myo-inositol 1,2,3,4,5,6 hexakis phosphate) and its salts, phytates. The proportion of phytate phosphorus out of total phosphorus in cereals is on average 61 % (oats) to 75 % (maize) at the maximum range from 35 to 97 %. The importance of phytates for human nutrition is ambiguous. On the one hand, in the form of phytin (complex salt) and inositol (phytin product obtained by enzymatic cleavage that is included in the vitamin B group), they are an essential substance for higher animals, a source of energy and a storage place of mineral substances, on the other hand, they are naturally occurring toxicants, which produce insoluble, biologically ineffective complexes with a number of important mineral substances (particularly iron and zinc, but as well as calcium and manganese), inhibit many digestive enzymes and adversely affect usability of nutrients and nutritionally significant substances. Therefore, they are considered as a main cause of mineral malnutrition in humans not only in developing, but as well as in economically advanced countries. Based on the barley example, results of the use of mutant forms with the genetically reduced content of phytates in grain, screening methods for detection of free phosphorus in grain and prospects for the development of cultivars with hulless grain suitable for healthy human nutrition are discussed. Acknowledgement: The study was supported by the Ministry of Education, Youth and Sports, projects MSM2532885901 and 1M0570. Keywords: cereals, barley, low phytate, mineral malnutrition, human food

58

sazeci engleski

58

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

BIOAVAILABILITY OF MINERALS IN WHEAT BREAD PRODUCED WITH AND WITHOUT FUNGAL PHYTASE AND XYLANASE D. Ramonaityte, G. Juodeikiene, L. Basinskiene, V. Ziaukiene Kaunas University of Technology, Lithuania

The bioavailability of minerals in food is related to the solubility of these minerals, even in complex compounds. The aim of the present work was to determine and compare the water extractability and dialysability of elements P, Ca, Mg, Fe, Zn, Cu and Mn in wheat bread made with and without enzymes. Water solubility of mineral complexes in bread from wheat flour type 550 ranged depending on the pH from 19% (Ca) to 70% (Mn). The content of dialysable elements in the extracts varied from 7 and 12% (Ca) to 44 and 58% (Zn) at pH 7.0 and 2.0, respectively. By replacement of 10 % of the flour with wheat bran, the total content of all minerals increased, however, their soluble- and dialyzable part decreased 1.24 times. Addition of enzymes increased the solubility of the mineral complexes. The content of P, Ca, Mg and Fe in the water extracts of the bread with bran and phythase was 1.4 - 2.5 times higher than in bread without this enzyme. Xylanase increased up to 3 times the solubility and dialysability of Zn, but had no effect on the extractability of Ca and Mn. In conclusion, by use in breadmaking, fungal phythase and xylanase enhance the bioavailability of minerals. Keywords: minerals, solubility, dialysability, wheat bread, xylanase, phytase

59

sazeci engleski

59

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

PARTIAL PURIFIED TRITICALE ALBUMINS AND THEIR INHIBITION ACTIVITY AGAINST ENDOXYLANASES D. Vidmantiene1, G. Juodeikiene1, H. Sørensen2, S. Sørensen2, C. Bjergegaard2 1Kaunas University of Technology, Lithuania 2University of Copenhagen, Denmark

The influence of variety and agro climatic conditions on the activities of endogenous xylanase was investigated in six different winter triticale cultivars grown in Lithuania in 2006. The analysis of the inhibition activity of triticale proteins against microbial endoxylanases from Trichoderma reesei and Aspergillus oryzae was also carried out. The apparent endoxylanase activity was quantified with the dinitrosalicylic acid assay based on measurement of reducing sugars released from the Birchwood xylan. The reducing sugars released in the assay were purified by column chromatography. The study includes a partial purification of proteinaceous inhibitors by Flash chromatography using gradient (pH 3.0-8.6) elution. Also the determination of molecular size and pI by SDS-PAGE and Isoelectric focusing, respectively, is reported. Experiments indicated that the endoxylanase activity varied among the different triticale kernels. The endogenous xylanase activities in the analyzed samples depended on the variety as well as the levels of the endoxylanase inhibitors that were essential influenced by genetic factors. Endoxylanase inhibition activity was detected in the albumin fractions of triticale by elution with 0.3 M NaCl gradient in alkaline solution (pI>8.8). The inhibitor(s) were found as to have a molecular weight of about 11 and 29-31 kDa and a pI values between 8.8-9.3. The microbial endoxylanase from A. oryzae was found to be more active and sensitive to Birchwood xylan than T. reesei xylanase. However, the A. oryzae xylanase was more sensitive to inhibition by triticale inhibitors. The results obtained may be useful in explaining the differences in functionality of different endoxylanases in biotechnological processes as well as in screening of enzymes for the applications in triticale-based processes. Keywords: triticale albumins, purification, endoxylanase, inhibition activity

60

sazeci engleski

60

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

POLYPHENOLIC CONTENT AND ANTIOXIDANT CHANGES DURING STORAGE OF WHEAT GRAIN A. BuciÊ-KojiÊ, M. PlaniniÊ, S. Tomas, M. BiliÊ, D. VeliÊ, I. Strelec Faculty of Food Technology, University of J.J. Strossmayer of Osijek, F. Kuhaca 18, Osijek, Croatia

Whole wheat grains are a potent source of numerous antioxidant compounds (polyphenols among others) that may help to inhibit oxidative damage. The level of phenolic compounds in grain depends on many factors such as cultivation techniques, cultivar, growing conditions, ripening process, as well as processing and storage conditions. The influence of different storage regime on total polyphenol content in three wheat varieties was studied during nine months. Polyphenol compounds were extracted by 96% ethanol from whole wheat grain. The total polyphenol content in the extract was determined by spectrophotometric FolinCiocalteau micro method at 765 nm. Antioxidant activity of wheat extract was evaluated by spectrophotometric method (515 nm) against stable 2,2-diphenil-1-picrylhydrazyl radical (DPPH•). The results showed statistically significant influence of wheat variety and storage regime on polyphenol content. Interaction between wheat variety and storage time as well as time and storage conditions was also observed, which suggested that the storage time had different influence on polyphenol content, on different wheat variety and different storage conditions. Total polyphenol content of the tested wheat extracts was correlated with DPPH• scavenging activity, suggesting that the polyphenol compounds may contribute to the overall antioxidant activity of wheat. Keywords: storage, wheat, total polyphenols, antioxidant activity

61

sazeci engleski

61

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

COMPARISON OF DIFFERENT FUNGAL XYLANASES IN WHEAT FLOUR BREAD MAKING S. Garmuviene, L. Basinskiene, G. Juodeikiene Kaunas University of Technology

Xylanases are often used to improve cereal processing and end product quality. In wheat bread making the use of these enzymes may result in higher bread volume and improved loaf texture. During recent years a variety of fungal xylanase preparations was developed. Understanding the functionality of xylanases of different origin in wheat flour is useful for developing even more effective enzymes. Our study was focused on the comparison of the activities among different xylanases from Aspergillus oryzae, Humicola insolens and Trichoderma reesei and the investigation regarding the abilities of these xylanases to improve the quality of bread made from wheat flour type 550 and 1050. All tested xylanases showed the highest activity at pH 6 and 50°C. The final products obtained by hydrolysis of birchwood xylan with xylanases from H. insolens and T. reesei was xylose and from A. oryzae - xylobiose. The most active was xylanase produced by A. oryzae. The optimal amount of xylanase was determined, which gives the guaranty for the best bread quality: specific volume increased by 8-13.5 %, crumb firmness decreased by 15-24 % in comparison with bread without xylanase. The results also showed that all tested xylanases could be used as wheat bread staling inhibitors. The biggest positive effect was obtained with xylanase from A. oryzae. These results might help the industry to obtain higher quality bakery products. Keywords: xylanase, activity, wheat flour, bread making

62

sazeci engleski

62

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

ANTIOXIDANTS AND MYCOTOXINS IN BARLEY GRAIN N. Brezinová Belcredi1, J. Marková1, J. Ehrenbergerová1, J. Pryma2, K. Vaculová3, K. Lancová4 1Mendel University of Agriculture and Forestry in Brno, Czech Republic 2Research institute of Brewing and Malting, Czech Republic 3Research Institute of Agriculture, Kromeriæ, Czech Republic 4Institute of Chemical Technology, Prague, Czech Republic

Barley in the Czech Republic is historically connected with malt and beer production and it is also an important feedstuff. Today, we observe renaissance of barley in human nutrition. Barley is an important source of fiber, vitamins, mineral substances, enzymes and chlorophyll; on the other hand, grain can be a source of mycotoxins. In our paper we studied antioxidants: vitamin E, enzyme superoxide dismutase (SOD) and content of the most significant fussarium mycotoxins (DON, NIV, and ZON). These substances were assessed in the set of 12 barley varieties. Vitamin E occurred in the form of isomers (α, β, γ, δ isomers - tocopherols and tocotrienols) with different biological activity. Vitamin E activity was determined in the interval of 15 - 21 mg kg-1 and the highest values were measured in the varieties Sebastian and Prestige. An average strong relationship was determined (r = 0.67*) between the activities of vitamin E and SOD in the set of 12 varieties. Mycotoxins are toxic secondary metabolites of a number of fibrous fungi which can contaminate food and feed. In the barley grain the average content of DON 13.1 µg kg-1 was determined; NIV was proved in 33% of the set of samples with max. level of 24.1 µg kg-1. Keywords: barley, antioxidants, vitamin E, superoxide dismutase, tocopherol, tocotrienol, mycotoxins, DON, NIV

63

sazeci engleski

63

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

PRODUCTION OF AN ARABINOXYLAN PRODUCT FROM WHEAT STARCH PLANT PROCESS WATER AND EVALUATION OF ITS PHYSIOLOGICAL EFFECTS F. Meuser1, J. Dörfer1, C. Koebnick2, H.-J. F. Zunft2 1TU Berlin, Institute of Food Technology and Food Chemistry 2German Institute of Human Nutrition, Potsdam-Rehbrücke, Germany

Soluble fibre like arabinoxylan (AX) has been shown to have beneficial effects on the blood glucose regulation. We have already reported about the development of a process for the production of an AX-concentrate from process water of a wheat starch plant by submitting the process water to mechanical, biochemical and bio-technological treatments. The dry matter of this concentrate consists of about 60% arabinoxylan. In a randomised, single blind, controlled, crossover intervention trial the effect of AXP containing meals on the postprandial response of serum glucose, insulin, triglycerides and on total plasma ghrelin was investigated. The AXP was used as a component in the recipe for rolls, each roll containing 5 g of the AXP. The AXP was also successfully included into recipe for liquid meals. Subjects with impaired glucose tolerance consumed either placebo or meals containing 15g AXP per day for 6 weeks. As compared to control the consumption of the meals resulted in lower postprandial responses in serum glucose, insulin and triglycerides; total plasma ghrelin was also reduced. Keywords: wheat arabinoxylan, process water, AX concentrate, physiological effects

64

sazeci engleski

64

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

PAGE-ANALYSIS OF GLIADIN FRACTIONS TREATED WITH TRANSGLUTAMINASE E. T. Kovács University of Szeged, Faculty of Engineering, Hungary 6724, Szeged, Mars tér 7, [email protected]

Applying transglutaminase (TG-Enzyme) has great importance in the development of pasta products with high quality. The aim of this study was to produce pasta products in the model systems from Tr. aestivum and Tr. durum pasta systems with the application of the enzyme ACTIVA®STG-M (Ajinomoto Co. USA). Varying amounts of enzyme were applied dependent on the amount of flour used (10-200 mg/kg). From dried and milled pasta products salt soluble-, gliadin and glutenin fractions were produced. The amount of soluble fractions was determined by Kjeldahl method and the molecular weight distributions of the fractions were examined by SDS-PAGE electrophoresis. The TG-Enzyme influenced and changed the amount and molecular weight distribution of the gliadin protein fractions, dependent on the amount of applied TG-Enzyme. When using 100-200 mg kg-1 TG Enzyme a significant reduction of soluble gliadin fractions were evident. Electrophoresis revealed a greater difference in the molecular weight distribution of soluble gliadin using a concentration of 100-200 mg kg-1 TG-Enzyme rather than the lesser concentration of 10-80 mg kg-1. The influence of the TG-Enzyme on the amount of HMW protein subunits was higher in the soluble fractions. The TG-Enzyme could integrate LMW fractions into the developed protein structure, but the changes were dependent on the flour type: Tr. aestivum or Tr. durum. Thirty min incubation seems to be adequate for the modifying of the structure. The experiments were carried out with the financial support of the Ministry of Agriculture and Regional Development in Hungary (No. 34 048/2003). Keywords: pasta, transglutaminase enzyme, pasta quality

65

sazeci engleski

65

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

PHOTOACOUSTIC ANALYSIS OF CASSAVA FLOUR FRACTIONS M. Boban1, I. Bauman1, D. BiËaniÊ2 of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia 2University Wageningen & Res Ctr, Laser Lab Photothermal Sci, Div Biophys, Dept Agrotechnol & Food Sci, Dreijenlaan 3, NL-6703 HA Wageningen, Netherlands

1Faculty

About 70 million people around the world obtain more than 500 calories per day from cassava and its flour. It has a great ability of productivity on marginal soils; ability to resist drought, disease, and pests, and its harvest dates are highly flexible making cassava a remarkably adaptable and resistant crop. One of the main goals for this type of research should be development of quick, low cost analysis methods for cassava and cassava flour composition. The goal of this paper is to measure and analyze the photoacoustic spectrum of cassava flour and its constituting particle fractions. Photoacoustic spectrum measuring methods have a great potential for quick "in the field" approach to cassava flour analysis and quality control. Photoacoustic spectrum of individual cassava flour fractions does show a remarkable and noticeable differentiation between the fractions. This is a result of two sets of influence, the first set is the notable difference in fractional composition of cassava flour, and the second is rooted in the basic physical properties of the samples such as geometrical and spatial positioning and its influence on Photoacoustic signal strength. Results will show the possibility of quick quality control of cassava flour. Keywords: cassava flour, photoacustics, quality control

66

sazeci engleski

66

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

PRELIMINARY STUDY OF INSECTICIDAL EFFECT OF CARVONE AGAINST THE Sitophilus granarius K. Vejraæka, E. Hrudová, B. Kocourková, R. Cerkal Dept. of Crop Science, Plant Breeding and Plant Medicine, Mendel University of Agriculture and Forestry in Brno, Zem–d–lská 1, 613 00 Brno, Czech Republic

The insecticidal effect of carvone, terpenoid chemical which is found in many plant species, especially in caraway (Carum carvi) and dill (Anethum graveolens) against the grain weevil (Sitophillus granarius) was examined. The grain weevil is one of the most important pests of stored grain. The commercial carvone was used in laboratory trials. The grain weevils were manually counted and placed into Petri dishes. The different concentrations of carvone were used as fumigant applied on filtration paper. The rape-seed oil was used as a diluent. Each concentration was tested in three spatial and two time replications. The humidity and temperature in laboratory were observed. The evaluations of efficiency of carvone were carried out in 2, 24, 48 a 72 hours after treatment. The method after Henderson - Tilton was used for evaluation of carvone efficacy. The limit concentrations of carvone with good insecticidal effect were detected. These preliminary results show the perspectives of carvone as an insecticide especially for organic farming. Keywords: Sitophilus granarius, carvone, insecticidal effect

67

sazeci engleski

67

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

ABILITY OF Fusarium graminearum ISOLATES TO PRODUCE DEOXYNIVALENOL J. ∆osiÊ1, I. JajiÊ2, D. JurkoviÊ1, K. VrandeËiÊ1, N. VeliÊ3, M. Matoπa1 1Faculty of Agriculture in Osijek, J.J. Strossmayer University, Osijek, Croatia 2Faculty of Agriculture, Novi Sad, Serbia 3Faculty of Food Technology, J.J. Strossmayer University, Osijek, Croatia

Fusarium graminearum Schw. is an important pathogen of wheat causing seedling blight, foot rot and, the most important disease, head blight or scab. Infection of grain in the field can result in yield loss and quality reduction. F. graminearum, predominant Fusarium species on wheat in Croatia, produce several mycotoxins of which deoxynivalenol (DON) is most frequantly found in wheat grains and flour. Food and feed contaminated by mycotoxins represent health risks for humans and animals. Ability of 14 F. graminearum isolates to produce DON after artificial infection in field had been investigated. The wheat heads (cv. Monika) were sprayed at mid-anthesis with a hand sprayer, assuring that all spikelets were exposed to the inoculum. Inoculated heads were covered with PVC bags for 24 hours to ensure high relative humidity. Upon harvesting, the samples were taken for the DON content analysis. The content of DON was determined by high-performance liquid chromatography. All investigated isolates of F. graminearum are good producers of DON. The contamination level varied from isolate to isolate and was in the range from 2.51 to 12.04 mg kg-1. These results are in agreement with previous data indicating that isolates of one fungi species could produce an unequal amount of mycotoxin. Keywords: Fusarium graminearum, DON, wheat

68

sazeci engleski

68

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

Fusarium MYCOTOXINS IN OATS L. Nedomová1, I. Poliπenská1, L. Tvaruzek1, M. ©indelková2 1Agrotest Fyto, Ltd., HavliËkova 2787/121, Kromeriæ, Czech Republic 2State Phytosanitary Administration, Zaoralova 103, Brno, Czech Republic

An important factor influencing food quality regarding their health safety is the occurrence of mycotoxins and their producers, microscopic fungi, in agricultural commodities. Until recently, problems of Fusarium mycotoxins in cereals were considered topical in wheat and barley only. New findings reveal that though the infection is not necessarily visible on oats during the growing season, the Fusarium species are common to attack the crop under favourable climatic conditions and contaminate it by their toxic products. In 2005-2007, various oat cultivars were examined for a content of some Fusarium mycotoxins under conditions of artificial infection. Besides the oat samples collected in various regions of the Czech Republic were screened for proportions of various Fusarium pathogens, the content of deoxynivalenol and T-2 toxin. The relationships between the presence of Fusarium pathogens, mycotoxin levels and yield components were studied. The spectrum of the genus Fusarium consisted particularly of the species producing T-2 and HT-2 toxins. These substances are to be limited in the EU in the near future. Their toxicity is much higher than that of the currently limited deoxynivalenol and zearalenone. Keywords: oat, mycotoxin, Fusarium

69

sazeci engleski

69

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

RISK FACTORS OF THE OCCURRENCE OF Fusarium MYCOTOXINS IN WHEAT I. Poliπenská1, M. Váæová1, K. Klem1, J. Hajπlová2, L. Nedomová1 1Agrotest Fyto, Ltd., HavlíËkova 2787/121, Kromeriæ, Czech Republic 2Institute of Chemical Technology, Praha, Czech Republic

The criteria for evaluation of bread wheat quality have recently been completed with limitations of Fusarium mycotoxins content due to health safety. The limits for deoxynivalenol (1250 µg/kg) and zearalenone (100 µg/kg) came in force on 1 July 2006. One of the main problems in practical implementation of this legislation (Commission Regulation (EC) No. 1881/2006) is a number and costs of performed analyses. A reasonable approach seems to evaluate the content of mycotoxins in cereals based on risk analysis when causal factors of their occurrence are considered. Effects of the most important factors, namely weather conditions, preceding crop and soil tillage practice, on the content of Fusarium mycotoxins (deoxynivalenol, zearalenone, T-2 and HT-2 toxins, nivalenol and fusarenon X) were studied in winter wheat in field experiments. Furthermore, the relationships between the quantified presence of some mycotoxin producers (F. graminearum and F. culmorum), the content of visually scabby kernels and a level of mycotoxin contamination were examined. Maize as a preceding crop was confirmed to be a highly risk factor, particularly in combination with reduced soil tillage. Keywords: wheat, mycotoxin, risk factor

70

sazeci engleski

70

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

ANTIMICROBIAL ACTIVITY OF LACTIC ACID BACTERIA AGAINST Bacillus subtilis EC1524 AND THEIR SENSITIVITY TO FUNGAL ENZYMES V. Narbutait1, A. Narbad2, G. Juodeikien1, A. Dumont2 of Food Technology, Kaunas University of Technology, Lithuania 2Commensals and Microflora, BBSRC Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK

1Department

Though fungal growth is the most frequent cause of spoilage in baked goods, bacterial spoilage is also important and of major economic concern to the baking industry. Bacteriocins produced by lactic acid bacteria attracted great attention as a novel approach to control fungal and bacterial spoilage in foods. In a previous study five lactic acid bacteria strains (Lactobacillus sakei MI806, Pediococcus pentosaceus MI808, Ped. pentosaceus MI809, Ped. pentosaceus MI810 and Ped. acidilactici MI807) were isolated from spontaneous Lithuanian sourdoughs and were found to produce novel bacteriocin-like substances. The objective of this study was to test those bacteriocins for the antimicrobial activity and sensitivity to enzymes such as: hemicellulase, lipase, amyloglucosidase, amylase (DSM Food Specialties, The Netherlands). Bacteriocinsí activity was detected by well diffusion assay, agar disk diffusion assay and overlay assay. The inhibition of the growth of B. subtilis EC1524 (the strain was obtained from the culture collection of the Institute of Food Research, Norwich, UK) was determined by Bioscreen c MBR. Performed study revealed that all five bacteriocins seem to have relatively good inhibitory effect on the growth of Bacillus subtilis. None of tested enzymes reduced the antimicrobial activity, nonetheless the intensity of the inhibition zones and growth of B. subtilis EC1524 decreased after increasing the added amount of enzymes. The best inhibition of B. subtilis EC1524 was shown by Ped.pentosaceus MI810 in combination with hemicellulase, lipase and amyloglucosidase. This study indicates that the isolated strains can have an impact on the use as starter cultures for traditional sourdough fermentation and in interaction with enzymes can inhibit the growth of B. subtilis. Keywords: bacteriocins, lactic acid bacteria, enzymes, antimicrobial activity, B. Subtilis

71

sazeci engleski

71

15.10.2007, 18:09

4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

DOUGH FERMENTATION MODELLING D.∆uriÊ, D. Novotni, D. GabriÊ, A. ÆikiÊ, I. Bauman Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb

Optimum dough fermentation time depends on flour quality, amount of water added, yeast content, amount and composition of the improver and the fermentation temperature. The influence of fermentation conditions on fermentation time needed to obtain optimum dough volume was analysed by rheofermentometer and digital image analysis using the UTHSCSA Image Tool software. The experiment was designed as a 24 factorial plan and the results were statistically analysed by Design Expert v7.1.1 software. Fermentation conditions were set to: fermentation temperature, 30-35°C; water addition, 52-58 %; yeast content, 2-5 %; improver addition (containing ascorbic acid, amylase and pentosanase), 1-3 %. Analysis of variance of gained mathematical model has shown that the most significant influence on fermentation time had yeast content (p
View more...

Comments

Copyright � 2017 SILO Inc.