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Structure and functional properties of wheat bread and pasta produced through supplementation of RS2 and RS3 to wheat flour from traditional Polish and Russian cultivars

100%

Kiseleva V. I., Blaszczak W., Sadowska J., Chernykh V. Y., Artem'eva E., Fornal J., Yuryev V. P.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 2

239-245

Bread and pasta produced from a mixture of common wheat flour and commercial preparations of RS2 and RS3 were investigated. Irrespective of RS types, their addition to flour leads to changes in structure, gel strength, hardness and gumminess of bread crumb. At the same time, an addition of RS does not exert any influence on the elasticity nor cohesiveness. Some features in relaxation behavior of bread samples produced with an addition of RS2 are discussed. In contrast to RS3, the application of RS2 during pasta processing leads to some increase in productivity of pasta extruder, shortening of cooking time, but does not exert any influence on the loss of dry substance during cooking as compared with the control. White bread and pasta containing 7-10% RS are of good organoleptic properties. Extension of storage time of pasta is accompanied by an increase in RS content, which can be reflected in the physiological effect of the dishes based on this type of pasta.

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Evaluation of phenotypic and genotypic diversity of some Polish and Russian blue honeysuckle (Lonicera caerulea L.) cultivars and clones

100%

Gawronski J., Hortynski J., Kaczmarska E., Dyduch-Sieminska M., Marecki W., Witorozec A.

Acta Scientiarum Polonorum. Hortorum Cultus

2014

tom 13

nr 4

Blue honeysuckle due to the high health benefits of its fruit, early ripening (before the first strawberries cultivars) and high frost resistance of both plants and flowers has gained the great popularity both in cultivation and breeding. The implementation of the breeding program of new cultivars requires the knowledge of the characteristics that determine its direction in the selected material. Therefore, in this study the evaluation of the phenological phases, yield, fruit weight, number of seeds per fruit and pollen viability in the cultivars and breeding clones of this species was made. The tested cultivars and clones had different levels of the analysed qualities except the pollen viability which was high but did not differ significantly within the genotypes. The evaluation of such characteristics as yield potential and fruit weight indicates that cultivars ‘Warszawa’, ‘Wojtek’ and T2 clone which had higher values of these characteristics as compared to other genotypes are possible to be used in breeding programme. Obtainment of the forms with early fruit ripening can be realised through the use of the selected Russian cultivars. The objective of this study was also to characterise the blue honeysuckle germplasms using RAPD markers and to assess their genetic similarity. The analysed primers produced 61 fragments out of which 57 (93.44%) were polymorphic. The genetic similarity matrix was made on the basis of RAPD markers. The mean genetic similarity was calculated at 0.56. The presented study confirms that the use of RAPD markers is a practical and effective method to evaluate the genetic similarity of blue honeysuckle genotypes and to establish genetic relationships between these genotypes.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Hortorum Cultus

1 Polish Journal of Food and Nutrition Sciences

1 Artem'eva E.

1 Blaszczak W.

1 Chernykh V. Y.

1 Dyduch-Sieminska M.

1 Fornal J.

1 Gawronski J.

1 Hortynski J.

1 Kaczmarska E.

1 Kiseleva V. I.

1 Marecki W.

1 Sadowska J.

1 Witorozec A.

1 Yuryev V. P.

1 2014

1 2007

Wyniki wyszukiwania

Structure and functional properties of wheat bread and pasta produced through supplementation of RS2 and RS3 to wheat flour from traditional Polish and Russian cultivars

Evaluation of phenotypic and genotypic diversity of some Polish and Russian blue honeysuckle (Lonicera caerulea L.) cultivars and clones