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To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the Falling number. The fermentograph and maturograph tests showed differences in the optimal fermentation and proofing times, as well as in dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes in the third stage of fermentation simulated on the oven-rise apparatus decided about baking trial results; in this regard, wheat-canahua flour composites reached statistically better results. All obtained data together with sensory scores pointed to the maximal tolerable quinoa or canahua dosage up to 15% wt.

Linseed fibre represents a rich natural source of dietary fibre. Here, we report that the addition of linseed fibre at levels of 2.5 and 5.0% changes the viscosity of wheat flour as well as the rheological properties of non-fermented and fermented dough. The differences recorded between fibre from golden and brown flax seeds (GF and BF, respectively) were not significant; BF caused a stronger increase in non-fermented dough elasticity. The addition of both variants reduced fermentation times and partially decreased dough volumes during the three phases of the fermentation process. The results of the baking test corresponded with the altered rheological parameters of dough. Based on principal component and cluster analyses, representative features for each rheological test were identified: amylograph maximum (amylograph test), the pasting temperature (RVA test), dough softening degree (farinograph test), extensigraph ratio (extensigraph test) were selected as the representative features. For the evaluation of fermented dough behaviour, wheat flour-linseed fibre composites could be differentiated according to fermentation time (fermentograph test) and dough volume (OTG test). Statistics also confirmed the appropriateness of the crumb firmness parameter for a detailed specification of bread quality.

Basic wheat-barley flour premixes were blended at ratios 70 : 30 and 50 : 50 (w/w), and white or dark types of wholemeal chia and teff replaced 5 or 10% of these bases. All non-traditional plant materials increased farinograph water absorption up to 10% in total, and with likely dilution of the dough gluten network, their addition increased the degree of dough softening up to twice. Physicomechanical properties of non-fermented dough were changing stepwise, mainly in terms of rising dough elasticity. Higher elasticity of wheat-barley dough was reflected in better both specific volume and spread ratio of cut-out cookies. Further recipe modification by wholemeal chia and teff flours enhanced these positive changes; cookie volumes based on the wheat-barley premix 50 : 50 were about 22% higher than their counterparts from the premix 70 : 30. For both attributes of cookie quality, somewhat higher values were observed for dark variants of wholemeal chia and teff. Moreover, the spread ratio of cookies containing teff types reached higher values compared to chia ones. Characteristic barley flour flavour could be less acceptable for common consumers; both wholemeal chia and teff flours were able to mask that by-taste.

Correspondingly to addition levels, barley flour supplement changed the wheat SRC profile and rheological behaviour as expected, and positively influenced its cookie making potential. Dehulled or covered hemp seeds wholemeal flour types and commercial fine hemp flour differed in their impact on the wheat-barley SRC scores. Rheological behaviour of flour tri-composites was changed in terms of a reduction of dough tolerance to overmixing, and that fact was positively reflected in baking test results. Compared to cookies with 30% of barley flour in recipe, volumes increased significantly as a result of the fine hemp flour addition only (from 150.3 ml/100 g to 173.4 ml/100 g, i.e. +15%). Their spread ratio was worsened to the same extent, it diminished from 4.54 to 3.86. For sample counterparts containing 50% of barley flour, determined values were 138.3 vs. 153.2 ml/100 g (+11%) and 4.75 vs. 5.16, respectively. Within the cluster analysis, a tree-plot verified the similarity of both wheat flour standards as well as of both wheat-barley premixes. Further grouping was linked according to the barley flour ratio, and secondarily according to the hemp flour type tested.

Barley is known as health-benefit raw material, mainly due to beta-glucan. To explore the nutritional benefit of barley and hemp plants, wheat-barley flour premixes were prepared (70 : 30 and 50 :0 50 w/w, respectively). Hemp flour of wholemeal and fine type was added to each cereal base on levels of 5 and 10%. Barley flour diminished both protein content and its quality, but it played a positive role in an increase in amylase activity. Hemp addition levelled the protein content back (at least to the value comparable to wheat flour), but its quality was worsened further correspondingly to a hemp portion. Enzymatic activity of the composite was modified weakly by the non-traditional material. Determining the SRC profiles of wheat-barley and wheat-barley-hemp blends, changes mentioned above were sufficiently verified.

We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high level. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in the range between 21.1 and 26.0%). The highest total dietary fibre was found in lupine composites (7.1 and 9.8%). Hemp samples contained a significant amount of minerals in comparison with the control wheat sample (from 1.16% to 1.98%). According to the above-mentioned differences, flour composites containing single tested grains were distinguished by principal component analysis. All examined plant materials could be recommended for wheat flour fortification in terms of nutritional improvement. The addition of non-traditional flours partially changed both the volume and shape of laboratory prepared bread correspondingly to the type and added amount.

The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacity method (AACC 56-11). Composites were prepared from a commercial fine wheat flour and commercial bio-wholemeal flour prepared by milling of common wheat, rye, oat, barleys and corn at substitution levels of 10, 20, 30, 40, and 50%. The commercial wheat quality testing ANOVA revealed the major effect of the sample tested form; the data measured for grain and flour proved to be correlated. Besides, the harvest year affected the baking quality to a greater degree than the growing locality. Within the variety wheat set, the harvest year factor dominated over that of the wheat cultivar one with the exception of the sodium carbonate retention capacity. In the case of the wheat flour substitution by bio-cereal flour types, the added amount of the alternative flour supported only the quantitative change caused by the incorporated cereal in all four retention capacities.

The analysis of the wheat hardness relation to other quality features was done with a set of 281 variety and commercial wheat samples, planted during the years of 2003-2006 in Central Bohemia and south Moravia areas. Technological quality was evaluated for grain, milling process, and flour analytics with the standard laboratory methods. The grain hardness was measured using NIR spectrophotometer Inframatic 8600. Tukey's test (ANOVA) of the grain hardness was performed for comparison between the means of wheat variety, wheat origin, crop year, growing locality, and farming intensity. As expected, the grain hardness of wheat varieties belonging to different quality classes was independent of either their classification or winter/spring type. Between all four locality means, the grain hardness among 281 samples differed insignificantly, while in the crops of 2004 and 2006 a provable increase of the kernel compactness was observed. The correlation analysis confirmed a role of the grain hardness in the milling quality assessment because of the proved correlation with 11 grain and milling quality features from the 12 tested. The strongest relation was calculated with the grain ash content, semolina yield, and flour protein content (-0.55, 0.52, 0.42, respectively).

A high seed vigour is a desired trait in agronomy as it promotes the fast field emergence and homogeneity of harvest, which is necessary for producing quality food raw material. In this work, we studied the effects of the seed vigour on the bread quality. Relationships between the grain vigour, nutrients and anti-nutrients, contents, and bread volume were evaluated using the samples acquired from official variety trials. In the trials, the grain vigour was perceived as the grain ability to germinate in stress conditions, i.e. at 10°C in a solution of polyethylene glycol (PEG 6000 at osmotic pressure - 2 bars, the so called permanent wilting point). The results showed that the locations and years changed the bread volume but not the rank of the varieties tested in the trait. A higher grain vigour was significantly related to a higher falling number during two of the three trial years. The vigour was negatively related to the lipase activity. Moreover, other decomposing enzymes showed a similar tendency as was that found in the samples with the most diverse vigour. The grain samples with 80-90% vigour produced the greatest bread volume. The grain with a vigour below or above this range produced less voluminous loaves. The varieties of the highest quality produced the most voluminous bread from the samples reaching the grain vigour of 90-95%. The standard germination test was not related to the vigour and was less responsible for the bread quality. High-quality varieties had higher contents of total polyphenols than the varieties of lower quality, and the polyphenol content was correlated with the vigour (r

The colour of the laboratory prepared pasta was evaluated with respect to wheat flour types (M1 bright, M2 semi-bright, and M3 semolina), egg-ratio (0, 1, 2), and non-traditional cereals (archaic wheat species, tritordeum, spring barley, millet, lupin, buckwheat, and soya) supplements. The flour colour measurement confirmed its dependence on the wheat species milled - M3 obtained from durum wheat had a lower whiteness L* (89.6) and a higher yellowness b* (22.2) than the flour from common wheat (e.g. 93.6 and 8.1 for M1, respectively). As presumed, with the rising egg-ratio pasta yellowness increased - for M1-pasta, the calculated colour differences ∆E in pairs one-egg/eggless and two-egg/eggless were 1.1 and 4.7, respectively, while for M2- and M3-pasta ∆E values were only 0.8 and 1.5, respectively. The colour impacts of non-traditional cereals as 10% supplements differed between archaic wheat species, tritordeum, barley, and alternative cereals (millet, lupin, roasted buckwheat). In comparison to the standard, the greatest positive colour gain was brought by the lupin fortification (130% yellowness increase), while the worst appesred roasted buckwheat (10% decrease of whiteness, 210% increase of redness). At 20% non-traditional cereals supplements compared for M2- and M3-pasta, the highest positive increase of the pasta colour sensory perception was caused by corn and lupin additions in both pasta samples. The increase was slightly higher with M1-pasta (175%) than with M3-pasta (170%). In the mean of both pasta samples, yellowness L* increased from the standard pasta value 13.6 to 24.0 as measured for corn and lupin fortified pasta.

The effects of wheat cultivar and harvest year on the wheat technological quality were studied by univariate and multivariate statistical methods. Two wheat varieties sown in the harvest years 2003-2005 were used, the first one of European (cultivar Bezostaja, RUS), the second one of American origin (cultivar Jagger, USA). The evaluated parameter values indicated otherness of technological quality of the varieties studied, mostly in the milling effectivity and in proteins contents and quality. Principal component analysis (PCA) results suggested these differences, but their verifiability based on ANOVA testing was not proved. The harvest year mostly affected also the milling quality and alveograph parameters. The baking test results were not affected by either of both effects studied. The crop of 2003 had higher proximity to the crop of 2004 than to that of 2005. Multivariate analysis (cluster analysis; CA), was used to evaluate the interaction between the wheat cultivar and harvest year effects. In comparison of these effects rate, the technological quality of American cultivar Jagger was strongly influenced by the cultivar (with exception of Falling Number and gases volume). In contrast, the quality of the European wheat cultivar Bezostaja depended significantly on the harvest year.

Bakery characteristics of wheat dough and the final product and their predictability by NIR technique was investigated using 231 variety and commercial wheat samples (crop years 2003-2005). The behaviour of doughs was assessed with Brabender maturograph and OTG (Germany), the final product quality was evaluated by the baking test and image analysis. NIR spectra of flours were acquired on a NIRSystem 6500 spectrometer. Calibration equations for the selected rheological characteristics were computed by WINISI II using mPLS regression. The quality of prediction was evaluated by means of coefficients of correlation between measured and predicted values from cross and independent validation. A statistically significant dependence (with probability higher than 99%) was found with all rheological characteristics. The standard errors of cross-validation were achieved as follows: dough elasticity 16 BU, bread volume (11 min) 58 BU, specific loaf volume 34 cm3/100 g, bread cut area 2.6 cm2, penetration 4.1 mm, average cell area 0.4 mm2 and cells per cm2 7.4.

Rheological characteristics of wheat doughs prepared from 179 variety and commercial wheat flour samples (crop years 1999, 2001, 2002, 2003 and 2004) were assessed with SJA fermentograph (Sweden). NIR spectra of the samples were measured on the spectrometer NIRSystem 6500. Calibration equations with cross and independent validations for all rheological characteristics were computed by NIR Software ISI Present WINISI II using mPLS/PLS regression and ANN. The quality of prediction was evaluated by means of coefficients of correlation between the measured and the predicted values from cross and independent validation. A statistically significant dependence (with probability higher than 99%) was determined in all mentioned rheological characteristics in the case of cross-validation. The results suggested the possibility of prediction particularly for the fermentation gas volume parameter, where a high correlation was achieved (r = 0.888). The accuracy of prediction by independent validation was not found on such a satisfactory level. For the sets of ten commercial flours, higher correlation coefficient was calculated for the final dough volume parameter.

The aim of this study was to explore the use of NIR spectroscopy of laboratory milled flour to predict the milling characteristics of wheat. Quantitative traits of the milling process of wheat were predicted by analyses of NIR spectra of six sets consisting of 94 samples. Reference data were obtained by grinding the samples on the laboratory mill Chopin CD1-auto (France), spectral data were measured on spectrograph NIRSystem 6500. Commercial spectral analysis software WINISI II was used to collect spectra, develop calibration equations and evaluate calibration performance. The quality of prediction was evaluated by coefficients of correlation between the measured and the predicted values from cross and independent validation. MPLS/PLS regression and ANN methods were used. A statistically significant dependence (at the probability level of 99%) was determined for all traits studied in the case of cross-validation. Satisfactory accuracy of the prediction models by independent validation was achieved only for semolina extraction rate, models for other characteristics did not show acceptable precision.

For the CIE Lab colour profile determination of laboratory prepared pasta, two sample granulations and two spectral methods were tested. Pasta was manufactured progressively from semolina, common wheat, and corn flour. Sufficient colour spectra ranges were ensured by means of fortification with 9 non-traditional cereals in the first case, 8 natural colorants in the second one, and with 12 gluten-free pasta recipes in the last case. Both factors (i.e. granulation and spectral method) were proved as statistically significant by the cluster, variance and principal component analyses. In the comparison of the effects on the pasta composition and the spectral method, the latter demonstrated a stronger impact on the pasta colour profile measured.