Wyniki wyszukiwania

1

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Antioxidant activity of rye bread enriched with milled buckwheat groats fractions

100%

Zmijewski M., Sokol-Letowska A., Pejcz E., Orzel D.

Roczniki Państwowego Zakładu Higieny

|

2015

|

tom 66

|

nr 2

Background. Buckwheat, despite its broad nutritional benefits, is still not widely appreciated grain. It contains a protein with preferred amino acid composition and it is a valuable source of micronutrients and vitamins of the B group and vitamin E. Moreover, buckwheat groats have a high amount of polyphenols, including flavonoids and flavones. Eating rye bread is beneficial due to its high content of dietary fiber, phenolic acids and characteristic taste and aroma. Therefore, the use of rye flour and buckwheat mill products for bread may allow obtaining a product of high nutritional value and flavor. Objective. The aim of the study was to evaluate the influence of buckwheat products addition and baking process on the antioxidant properties of rye-buckwheat blends and breads. Material and methods. Experimental material was rye flour type 580 and buckwheat flour, wholegrain flour and bran obtained by grinding buckwheat groats. Buckwheat products share was 20 and 35%. The control was the rye flour. In the rye-buckwheat blends and bread loaves, the contents of selected flavonoids by HPLC method, total polyphenols content by Folin-Ciocalteu method and the antioxidant activity by the DPPH˙ radical scavenging method were determined. Results. Buckwheat bran was significantly richer in total polyphenols, rutin, quercetin, orientin and isoorientin than other buckwheat products and rye flour. Bread after baking contained similar amount of total polyphenols and quercetin and have a comparable ability to scavenge 1,1diphenyl-2-picrylhydrazyl radicals (DPPH˙) than the corresponding blends. Baking process negatively affected the amount of rutin, orientin and isoorientin. Conclusions. The use of buckwheat bran as a replacement for wheat flour in bread significantly increases its nutritional value. The process of baking unequally affects the content of particular groups of antioxidant compounds.

2

Effect of naked barley enrichment on the quality and nutritional characteristics of bread - Part I. The effect on wheat bread

88%

Pejcz E., Wojciechowicz-Budzisz A., Gil Z., Czaja A., Spychaj R.

Nauki Inżynierskie i Technologie

|

2016

|

nr 2(21)

Barley is gaining more interest due to its nutritional value, especially because of the dietary fibre content and the presence of non-starch polysaccharides Hull-less barley is a rich source of soluble and insoluble dietary fibre providing beneficial non-starch polysaccharides, especially β-glucans. The effects of different barley wholemeal share in wheat bread and different dough preparation methods on the quality of bread and its nutritional composition were investigated. Barley incorporation to wheat bread improved its nutritional quality by increasing the dietary fibre, β-glucans and arabinoxylans content. However, high barley concentration led to decrease in loaf volume and overall acceptability and changes in bread’s crumb and crust colour. Bread production method strongly influenced its quality and nutritional composition. Barley sourdough fermentation comparing to direct barley wholemeal incorporation allowed to obtain more acceptable products of higher nutritional quality.

3

Effect of naked barley enrichment on the quality and nutritional characteristics of bread - Part II. The effect on rye bread

88%

Pejcz E., Wojciechowicz-Budzisz A., Gil Z., Czaja A., Spychaj R.

Nauki Inżynierskie i Technologie

|

2016

|

nr 2(21)

The incorporation of naked barley to bread and different bread production methods significantly influenced the dietary fibre content and composition and the quality of wheat bread. Rye flour properties and rye bread production methods affect the bread quality and composition. The aim of the study was to analyse the effects of different naked barley wholemeal share and rye dough preparation methods on bread quality and its nutritional composition. Barley enriched rye bread had significantly increased concentration of soluble and insoluble dietary fibre, insoluble arabinoxylans and β-glucans. Barley incorporation did not affect breads’ overall acceptability, but over 30% barley share caused a decrease in loaf volume and changed breads’ colour. Two-phase produced breads had higher volume, yet single-phase method breads contained more total and soluble dietary fibre.

Ograniczanie wyników

2 Nauki Inżynierskie i Technologie

1 Roczniki Państwowego Zakładu Higieny

3 Pejcz E.

2 Czaja A.

2 Gil Z.

2 Spychaj R.

2 Wojciechowicz-Budzisz A.

1 Orzel D.

1 Sokol-Letowska A.

1 Zmijewski M.

2 2016

1 2015

Antioxidant activity of rye bread enriched with milled buckwheat groats fractions

Effect of naked barley enrichment on the quality and nutritional characteristics of bread - Part I. The effect on wheat bread

Effect of naked barley enrichment on the quality and nutritional characteristics of bread - Part II. The effect on rye bread