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The purpose of the study was to create the coating with the synergetic essential oils mix for bread to replace the usual plastic package with an environmentally friendly and mold resistant option. Different mixtures efficiency was analyzed and compared. 3 pairs of essential oils containing citral-eugenol, citral-thymol and carvacrol-thymol were selected for the experiment part. 3 types of bread were compared and the most susceptible to fungi was selected for further studies. 3 coatings were made of divergent essential oils blend, containing the required concentration of constituent, and soy wax. These coatings were applied to the carton’s box inner surface for antifungal properties and reduced air permeability. Samples of bread were kept in 4 packages: an original plastic bag, paper box with one wall coating, all inner surface coating and without any coating. These packages were compared to each other by lost weight amount and textural parameters before and after storing. This was done to find out that the coating helps to retain moisture in the product. 2 layers of the coating were applied for the last part of the experiment where citral-thymol and carvacrol-thymol coatings were effective to inhibit mold activity. Coating without bending edges covered, accurate synergistic concentrations and sensory analysis performance should be considered as an opportunity for future research., Tyrimo tikslas – sukurti dangą su sinergetiniu eterinių aliejų mišiniu duonai, kuri pakeistų įprastą plastikinę pakuotę ekologiška ir atsparią pelėsiams. Išanalizuotas ir palygintas skirtingų mišinių efektyvumas. Eksperimentinei daliai buvo atrinktos trys poros eterinių aliejų, kurių sudėtyje yra citralio-eugenolio, citral-timolio ir karvakrolio-timolio. Tarpusavyje buvo palygintos trys duonos rūšys ir labiausiai imli pelėsiams atrinkta tolesniems tyrimams. Trys dangos buvo pagamintos iš skirtingų eterinių aliejų mišinio, turinčio reikiamos koncentracijos sudedamųjų dalių, ir sojų vaško. Dangos buvo užteptos ant kartoninės dėžutės vidinio paviršiaus, siekiant suteikti priešpelėsinių savybių ir sumažinti oro pralaidumą. Duonos mėginiai buvo laikyti keturiose pakuotėse: originaliame pastiko maišelyje, popierinėje dėžutėje, padengtoje danga ant vienos sienos, vidinio paviršiaus ir be dangos. Šios pakuotės buvo palygintos tarpusavyje pagal prarastą svorį ir tekstūros parametrus prieš ir po laikymo. Buvo išsiaiškinta, kad danga padeda išlaikyti drėgmę gaminyje. Paskutinėje tyrimo dalyje dėžutės buvo padengtos dviem sluoksniais, kuriame citralio-timolio ir karvakrolio-timolio dangos veiksmingai slopino pelėsių aktyvumą. Dangos padengimas išvengiant lenkimo briaunų, tikslių sinergetinių koncentracijų užtikrinimas ir juslinės analizės atlikimas turėtų būti apsvarstyti metodai kaip ateities tyrimų galimybėmis.

Remains of ancient dishes can contribute significantly to the knowledge of past dietary habits, adding cuisine as the “missing link” between crop and consumption. Charred and fragmented archaeological remains of processed cereal preparations, while long having been neglected as a find category, bear large potential for analysis just as entire archaeological “bread loaves” do. The submitted work aims at providing a set of methods suitable for the analysis and interpretation of such finds. After the introduction to the theoretical framework of the research questions, basic processes in food transformation are laid out with a particular focus on their consequences for the raw material’s tissue and cell structures. Likewise, major factors affecting the deposition, preservation, and recovery of cereal-based foodstuffs are discussed, particularly highlighting the destructive potential of flotation. The historical overview of the field of ancient bread research together with its consecutive chapter gives an evaluation of previous analytical approaches and a methodological “state of the art” as suggested by the applicant, pointing out possibilities and limitations encountered in the identification and quantification of ingredients and in the observation of possible traces of food transformation processes. The thesis concludes with highlighting possible strategies for finding answers to the initial questions by giving suggestions for modelling chaînes opératoires of archaeological food remains, and for the construction of comprehensive typologies within this complex find category.

Summary Efficient phosphate (Pi) uptake and utilisation are essential for promoting crop yield. However, the underlying molecular mechanism is still poorly understood in complex crop species such as hexaploid wheat. Here we report that TaPHT1;9‐4B and its transcriptional regulator TaMYB4‐7D function in Pi acquisition, translocation and plant growth in bread wheat.TaPHT1;9‐4B, a high‐affinity Pi transporter highly upregulated in roots by Pi deficiency, was identified using quantitative proteomics. Disruption of TaPHT1;9‐4B function by BSMV‐VIGS or CRISPR editing impaired wheat tolerance to Pi deprivation, whereas transgenic expression of TaPHT1;9‐4B in rice improved Pi uptake and plant growth. Using yeast‐one‐hybrid assay, we isolated TaMYB4‐7D, a R2R3 MYB transcription factor that could activate TaPHT1;9‐4B expression by binding to its promoter. Silencing TaMYB4‐7D decreased TaPHT1;9‐4B expression, Pi uptake and plant growth.Four promoter haplotypes were identified for TaPHT1;9‐4B, with Hap3 showing significant positive associations with TaPHT1;9‐4B transcript level, growth performance and phosphorus (P) content in wheat plants. A functional marker was therefore developed for tagging Hap3.Collectively, our data shed new light on the molecular mechanism controlling Pi acquisition and utilisation in bread wheat. TaPHT1;9‐4B and TaMYB4‐7D may aid further research towards the development of P efficient crop cultivars.

Phenolic compounds of breads added with turmeric at different concentrations (A: 0, B: 1.25, C: 2.5, D: 5 and E:10%) and radiated by UV-C (I. 0, II. 15, III. 30 and IV. 60 s), have been evaluated by HPLC (High-performance liquid chromatography). It is shown that: (i) UV-C radiation modifies the content of phenolic compounds as a function of the percentage of addition of turmeric and the exposure time. There were significant differences (ρ ≤ 0.05) in the concentration of phenolic acids of the turmeric bread (TB): 0 s (sinapic, chlorogenic, protocatechuic), 15 s (chlorogenic, ferulic, protocatechuic, p-hydroxybenzoic, gallic), 30 s (chlorogenic and gallic) and 60 s (chlorogenic). (ii) In TB without radiation appeared, the sinapic, beta resorcylic, syringic and ferulic acids. In the radiation of bread at 15 s, the phenolic acids chlorogenic, ferulic, protocatechuic, p-hydroxybenzoic, gallic, had the highest concentration in the breads added with turmeric at 10% (0.02 μg mL−1), 10% (0.38 μg mL−1), 1.25, 2.5, 5% (0.39 μg mL−1), 10% (1.06 μg mL −1) and 0% (1.10 μg mL−1). (iii) There was a degradation of phenolic acids due to UV-C radiation at 30 and 60 s. At 15 s radiation, sinapic, beta resorcylic, syringic and ferulic acids were not detected in turmeric breads from breads added with turmeric at (1.25, 1.25, 0 and 0%). In radiation at 60 s, beta resorcylic, syringic and ferulic acids were not detected in any bread added with turmeric. In addition, measurements of proximate chemistry, color, sensory analysis, and number of fungal colonies were performed. It is important to mention that the sanitary quality is improved by both UV-C radiation and turmeric. However, the highest results in sanitary quality improvement were due to turmeric.

One of the main concerns in the world is health. The expansion of the food industry has also led to an increase in human morbidity. Therefore, nutrients, especially food additives, started to be more closely controlled after the emergence of scientifically proven threats. Even though these substances are strictly observed to ensure appropriate quantities and materials are used, consumer opinion is still negative towards them. Another crucial problem is the environment. Plastic waste generated in greater vast each year is accumulating and taking more and more space not only on land but also in water and even air. This is because plastic is cheap, strong and quickly made material leading to being the main type of packaging nowadays and creating this loophole situation. By combining naturally occurring substances, new packaging can be created to have the needed qualities. The purpose of the study was to create the coating with the synergetic essential oils mix for bread to replace the usual plastic package with an environmentally friendly and mould-resistant option.

According to the US Department of Energy, succinic acid (SA) is a top platform chemical that can be produced from biomass. Bread waste, which has high starch content, is the second most wasted food in the UK and can serve as a potential low cost feedstock for the production of SA. This work evaluates the environmental performance of a proposed biorefinery concept for SA production by fermentation of waste bread using a cradle-to-factory gate life cycle assessment approach. The performance was assessed in terms of greenhouse gas (GHG) emissions and non-renewable energy use (NREU). Waste bread fermentation demonstrated a better environmental profile compared to the fossil-based system, however, GHG emissions were about 50% higher as compared to processes using other biomass feedstocks such as corn wet mill or sorghum grains. NREU for fermentative SA production using waste bread was significantly lower (~ 46%) than fossil-based system and about the same as that of established biomass-based processes, thus proving the great potential of waste bread as a valuable feedstock for bioproduction of useful chemicals. The results show that steam and heating oil used in the process were the biggest contributors to the NREU and GHG emissions. Sensitivity analyses highlighted the importance of the solid biomass waste generated in the process which can potentially be used as fish feed. The LCA analysis can be used for targeted optimization of SA production from bread waste, thereby enabling the utilization of an otherwise waste stream and leading to the establishment of a circular economy.

Introduction: Bread is an unavoidable food ingredient in Iranian meals. Given the relationship between salt and baking soda and several diseases, this study aimed to investigate the role of bread and its effect on increasing additives (salt and baking soda) and comparing them to standards. Methods: In this cross-sectional study, all bakeries (95 bakeries) of Garmsar county were selected and sampled from consumed bread (Taftoon; 125, Barbari; 168, Lavash; 48 and, Sangak; 22 samples) and were sent to the Food and Drug Laboratory. The samples were tested according to the National Standards of Iran (No. 2628) method. Descriptive statistics and dispersion, Skewness and Kurtosis, and Spearman correlation were used to evaluate the results. The outcomes of the measures were analyzed using Excel and SPSS software version 22). Results: Comparison of the results of this study with Iranian standards showed that 16.3 and 66.7% of all bread samples, respectively, had the amount of salt and pH in the range of national standards. Barbari had the highest mean salt intake (1.47 ± 0.37), and Lavash had the highest mean pH (6.13 ± 0.36). Significant and reverse correlation was observed between salt intake and pH in Barbari (p = 0.041, r = -0.158) and lavash (p = 0.022, r = - 0.329) samples. The results also showed that the type of additive to increase yeast activity was different according to the type of bread. Conclusions: Bread can play a significant role in increasing the intake of salt and baking soda daily. As a result, bread is a potential source of these additives, and it is recommended that the amount of these substances be controlled to prevent a variety of diseases associated with salt and baking soda.

Crop height (Ht), heading date (Hd), and grain yield (GY) are inter-related in wheat. Independent manipulation of each is important for adaptation and performance. Validated quantitative trait loci (QTLs) for all three co-locate on chromosome 3A in the Avalon×Cadenza population, with increased Ht, Hd, and GY contributed by Cadenza. We asked if these are linked or pleiotropic effects using recombinant lines, and showed that Ht and Hd effects are independent. The Chinese Spring equivalent to the newly defined Ht interval contained a gene cluster involved in cell wall growth and displaying high levels of differential transcript expression. The Hd locus is larger and rearranged compared with the reference genome, but FT2 (Flowering Locus T2) is of particular interest. The Hd effect acted independently of photoperiod and vernalization, but did exhibit seasonal genotype×environment interaction. Recombinants were phenotyped for GY in replicated field experiments. GY was most associated with Cadenza alleles for later Hd, supporting physiological studies using the same lines proposing that ‘late’ alleles at this locus increase spike fertility and grain number (GN). The work has uncoupled height from heading and yield, and shown that one of very few validated GY QTLs in wheat is probably mediated by phenological variation., There are only three validated wheat yield QTLs. Here, one of them was genetically dissected. This showed that the physiological basis of the yield effect is likely to be phenological.

The objective is to verify if gluten-free (GF) and gluten-containing (G) breads differ in their sodium content and lipid profile. Samples of GF (n = 20) and G (n = 14) sliced white sandwich bread of commercial brands most frequently consumed in Spain were collected. The fatty acid (FA) composition and the contents of sodium, fat, cholesterol and phytosterols were determined. Sodium, fat and cholesterol contents were significantly higher in GF bread. The FA composition also differed, while G breads declared in most instances the use of sunflower oil as fat ingredient and presented a higher polyunsaturated FA percentage; GF breads declared a wide variety of fats and oils as ingredients (coconut, palm, olive, sunflower, etc.) which was reflected in their FA profile. Cholesterol content was higher in GF bread because five samples declared the use of whole egg, while G samples did not include any egg product in their formulas. Phytosterol content was higher in G bread but its variability was greater in GF bread. In conclusion, nutritional quality of GF bread varied depending on the ingredients used and might be lower than that of G bread. However, these differences in composition could be reduced or eliminated through changes in the formulation of GF bread. Moreover, the comparison of the results obtained in our laboratory for fat and salt content with the declared contents on the labels showed a much higher deviation for GF samples and it can be concluded that the quality of the nutritional information declared was lower in GF samples. Electronic supplementary material The online version of this article (10.1007/s11130-020-00828-w) contains supplementary material, which is available to authorized users.

Increased dosage of TB1 reduces height and stem internode length in bread wheat without affecting coleoptile length., Regulation of plant height and stem elongation has contributed significantly to improvement of cereal productivity by reducing lodging and improving distribution of assimilates to the inflorescence and grain. In wheat, genetic control of height has been largely contributed by the Reduced height-1 alleles that confer gibberellin insensitivity; the beneficial effects of these alleles are associated with less favourable effects involving seedling emergence, grain quality, and inflorescence architecture that have driven new research investigating genetic variation of stem growth. Here, we show that TEOSINTE BRANCHED1 (TB1) regulates height of wheat, with TB1 being expressed at low levels in nodes of the main culm prior to elongation, and increased dosage of TB1 restricting elongation of stem internodes. The effect of TB1 on stem growth is not accompanied by poor seedling emergence, as transgenic lines with increased activity of TB1 form longer coleoptiles than null transgenic controls. Analysis of height in a multiparent mapping population also showed that allelic variation for TB1 on the B genome influences height, with plants containing the variant TB-B1b allele being taller than those with the wild-type TB-B1a allele. Our results show that TB1 restricts height and stem elongation in wheat, suggesting that variant alleles that alter the expression or function of TB1 could be used as a new source of genetic diversity for optimizing architecture of wheat in breeding programmes.

Bakery products are a common medium for fungal growth due to their high-water activity and nutrients availability. The application of lactic acid bacteria (LAB) isolated from wheat bran or other cereals has shown great potential in controlling the growth of spoilage fungi, guarantee quality and prolong the shelf life of bakery products. This study outlines the antifungal, technological, functional and safety properties of autochthonous LAB microbiota isolated from type 0 soft wheat sourdough fermentation. Antifungal activity of 77 LAB belonging to Lactiplantibacillus plantarum and Lacticaseibacillus casei species isolated from spontaneous sourdough fermentation was tested in vitro against 16 spoilage fungi. Our findings demonstrated that the antifungal activity, enzymatic and safety properties of LAB isolates vary strain-dependently. Four LAB isolates (Lp. plantarum A16, A25, B11, and B15) showed the best traits, in particular strong antifungal activity and good capabilities to produce exopolysaccharides from different carbon sources in vitro. Care should be taken when using Lp. plantarum A310 and B18 and Lc. casei A23, as starter cultures, since these isolates exhibited a multiple antibiotic-resistance. Here we showed the promising potential of different LAB isolates as bio-preservative agents and to provide new insights regarding their prospective use as starter cultures to guarantee safety and palatability. Graphic abstract

Objective:The objective is to analyse Danish consumers’ attitudes to buying food with reduced salt content.Design:The study is based on a comprehensive store intervention that included 114 stores belonging to the same supermarket chain. Three different salt claims were tested for 8 weeks on six test products within the categories bread, cornflakes and frozen pizzas. Scanner data were supplemented with 134 brief interviews with consumers in nine selected stores.Setting:Stores spread across Denmark.Participants:Consumers who buy food in the stores.Results:Statistical regression analyses of the scanner data indicated that none of the three claims significantly affected demand for any of the test products. The interviews confirmed that many consumers were more focused on other elements of the official dietary advice than reduced salt consumption, such as eating plenty of vegetables, choosing products with whole grains and reducing their intake of sugar and fat.Conclusions:Overall, both the scanner data and the interviews pointed in the same direction, towards the conclusion that salt content is often a secondary factor when Danish consumers make dietary choices.

In this work we explored the potential of several strains of Kazachstania unispora to be used as non-conventional yeasts in sourdough fermentation. Properties such as carbohydrate source utilization, tolerance to different environmental factors and the performance in fermentation were evaluated. The K. unispora strains are characterized by rather restricted substrate utilization: only glucose and fructose supported the growth of the strains. However, the growth in presence of fructose was higher compared to a Saccharomyces cerevisiae commercial strain. Moreover, the inability to ferment maltose can be considered a positive characteristic in sourdoughs, where the yeasts can form a nutritional mutualism with maltose-positive Lactic Acid Bacteria. Tolerance assays showed that K. unispora strains are adapted to a sourdough environment: they were able to grow in conditions of high osmolarity, high acidity and in presence of organic acids, ethanol and salt. Finally, the performance in fermentation was comparable with the S. cerevisiae commercial strain. Moreover, the growth was more efficient, which is an advantage in obtaining the biomass in an industrial scale. Our data show that K. unispora strains have positive properties that should be explored further in bakery sector. Graphic abstract

Efforts to increase global food supply through increased productivity and intensity of cropping are well documented. However, the literature on measurement of food losses and wastage and techniques to reduce them is scanty. This study aimed at providing credible evidence on the levels of food losses and wastage at each node along the entire wheat value chain in Jordan - from farm to fork. The “life cycle of food” approach, along with standard protocols developed in line with international initiatives led by the World Resources Institute (WRI) were used for physical measurements and estimation of losses at each node. Our results show that 34% of the total wheat supply in Jordan (both from local production and imports) is lost or wasted – costing the country about US$105 million per year, which is also associated with high levels of losses in natural resources. We found that postharvest losses are more important in Jordan where, at a level of 12.95%, wastage during consumption by households ranks first. Households reported that 67% of the household food waste was fed to animals. This means Jordan is losing 43% and 48% respectively of total protein and energy for every 1US$ spent on bread that is fed to animals instead of barley. These results call for a concerted effort by individuals, civic societies, NGOs and the government towards awareness raising and measures targeting reduction of wastage, especially during consumption. The Government of Jordan has recently reviewed the subsidy on bread, raising hopes that it will reduce consumption losses.

Objective:The present study aimed to evaluate the effect of mandatory iodine fortification of bread on the iodine status of South Australian populations using newborn thyroid-stimulating hormone (TSH) concentration as a marker.Design:The study used an interrupted time-series design.Setting:TSH data collected between 2005 and 2016 (n 211 033) were extracted from the routine newborn screening programme in South Australia for analysis. Iodine deficiency is indicated when more than 3 % of newborns have TSH > 5 mIU/l.Participants:Newborns were classified into three groups: the pre-fortification group (those born before October 2009); the transition group (born between October 2009 and June 2010); and the post-fortification group (born after June 2010).Results:The percentage of newborns with TSH > 5 mIU/l was 5·1, 6·2 and 4·6 % in the pre-fortification, transition and post-fortification groups, respectively. Based on a segmented regression model, newborns in the post-fortification period had a 10 % lower risk of having TSH > 5 mIU/l than newborns in the pre-fortification group (incidence rate ratio (IRR) = 0·90; 95 % CI 0·87, 0·94), while newborns in the transitional period had a 22 % higher risk of having TSH > 5 mIU/l compared with newborns in the pre-fortification period (IRR = 1·22; 95 % CI 1·13, 1·31).Conclusions:Using TSH as a marker, South Australia would be classified as mild iodine deficiency post-fortification in contrast to iodine sufficiency using median urinary iodine concentration as a population marker. Re-evaluation of the current TSH criteria to define iodine status in populations is warranted in this context.

Shortbread biscuits have become one of the most desirable snacks in all population groups but due to its high fat content it is searching for new solutions of fat reduction such as the use of carbohydrate-based fat mimetics. However, the thermal processing of food containing lipids in the presence of certain carbohydrates can contribute to the formation of toxic compounds or alter its levels. Therefore, the aim of the study was to evaluate the use of inulin and pectin gels as partial fat replacers (10–40%) in classical shortbread biscuits in a view of the changes of 3-monochloropropane-1,2-diol ester (3-MCPDE) and glycidyl ester (GE) levels after baking, and also after a two-months storage. The experiment showed that the amount of inulin gel higher than 10% promoted the endogenous formation of 3-MCPDE probably due to the higher amount of Maillard products formed in the biscuits, but after two months the levels decreased and were comparable with those transferred from shortening. Pectin did not demonstrate such phenomenon, owing to the presence of bound water in gel. Glycidyl esters were partially decomposed during baking and also during storage, particularly in the samples with the addition of pectin gel, which presumably caused by low stability of GE under acidic conditions resulting from the occurrence of galacturonic acid in pectin. Electronic supplementary material The online version of this article (10.1007/s11130-019-00723-z) contains supplementary material, which is available to authorized users.

The article presents the results of research on the peculiarities of proofing and baking bakery products using a steam-convection oven for continuous proofing and baking. The aim of the work was to develop recommendations for setting parameters for production of bakery products in the steam-convection oven at continuous proofing of dough pieces and bakery products. For control samples baking the author used a proofing box for final proofing and a convection oven. The analysis of the structural and mechanical properties of crumb was made using device “Strukturometer-1”, and loss of weight after baking was measured using standard methods. Intensity and color uniformity of crust were determined applying an ingenious method using flatbed scanner. Automatic recorder monitored the temperature in the baking chamber and inside the baked dough pieces. To determine the changes in product volume and proportion of the formed crumb during baking process, an original optical method was used. As a result of the research the author determined that there is a dependence of the dynamics of baked dough pieces quality indicators on proofing and baking parameters. It is shown that the main differences are observed during the first baking period. The detected regularities are associated with smooth heating of the steam-convection oven baking chamber and high relative humidity of the medium at the beginning of baking process. When using a steam-convection oven, the crusts had uneven color which is obviously due to condensation of a large amount of moisture on the surface during the initial baking period and, consequently, different rates of heating of individual parts of the crust. By the moment when baking process was over control samples and developed samples had insufficient differences concerning structural, mechanical and physicochemical parameters. It was determined that in case of continuous proofing and baking in steam-convection oven it is necessary to extend the baking process and increase dough humidity compared to traditional baking method.

ObjectiveTo simulate effects of different scenarios of folic acid fortification of food on dietary folate equivalents (DFE) intake in an ethnically diverse sample of pregnant women.DesignA forty-four-item FFQ was used to evaluate dietary intake of the population. DFE intakes were estimated for different scenarios of food fortification with folic acid: (i) voluntary fortification; (ii) increased voluntary fortification; (iii) simulated bread mandatory fortification; and (iv) simulated grains-and-rice mandatory fortification.SettingEthnically and socio-economically diverse cohort of pregnant women in New Zealand.ParticipantsPregnant women (n 5664) whose children were born in 2009–2010.ResultsParticipants identified their ethnicity as European (56·0 %), Asian (14·2 %), Māori (13·2 %), Pacific (12·8 %) or Others (3·8 %). Bread, breakfast cereals and yeast spread were main food sources of DFE in the two voluntary fortification scenarios. However, for Asian women, green leafy vegetables, bread and breakfast cereals were main contributors of DFE in these scenarios. In descending order, proportions of different ethnic groups in the lowest tertile of DFE intake for the four fortification scenarios were: Asian (39–60 %), Others (41–44 %), European (31–37 %), Pacific (23–26 %) and Māori (23–27 %). In comparisons within each ethnic group across scenarios of food fortification with folic acid, differences were observed only with DFE intake higher in the simulated grains-and-rice mandatory fortification v. other scenarios.ConclusionsIf grain and rice fortification with folic acid was mandatory in New Zealand, DFE intakes would be more evenly distributed among pregnant women of different ethnicities, potentially reducing ethnic group differences in risk of lower folate intakes.

Summary Awns, bristle‐like structures extending from grass lemmas, provide protection against predators, contribute to photosynthesis and aid in grain dispersal. In wheat, selection of awns with minimal extension, termed awnletted, has occurred during domestication by way of loci that dominantly inhibit awn development, such as Tipped1 (B1), Tipped2 (B2), and Hooded (Hd). Here we identify and characterize the B1 gene. B1 was identified using bulked segregant RNA‐sequencing of an F2 durum wheat population and through deletion mapping of awned bread wheat mutants. Functional characterization was accomplished by gene overexpression while haplotype analyses assessed B1 polymorphisms and genetic variation.Located on chromosome 5A, B1 is a C2H2 zinc finger encoding gene with ethylene‐responsive element binding factor‐associated amphiphilic repression (EAR) motifs. Constitutive overexpression of B1 in awned wheat produced an awnletted phenotype with pleiotropic effects on plant height and fertility. Transcriptome analysis of B1 overexpression plants suggests a role as transcriptional repressor, putatively targeting pathways involved in cell proliferation. Haplotype analysis revealed a conserved B1 coding region with proximal polymorphisms and supported the contention that B1 is mainly responsible for awnletted wheats globally. B1, predominantly responsible for awn inhibition in wheat, encodes a C2H2 zinc finger protein with EAR motifs which putatively functions as a transcriptional repressor.

Black and green olive pulp was added to wheat bread formulation at different levels (5, 10, 15%) with the aim to improve its nutritional value by enhancing the phenolic content and antioxidant capacity. Additionally, the effects of the fortification with olive pulp on the physical characteristics, staling rate and overall consumer acceptability of the formulated breads were explored. Both olive pulps exhibited significantly higher antioxidant activity than refined wheat flour. Baking imparted an impressive increase in TPC, TFC and antioxidant activity of breads as revealed by comparison of experimental with theoretical values but returned significant differences only in the case of TPC when a two-tailed t-test for paired data was applied. Texture measurements showed a substantial increase in hardness with storage along with decreasing loaf volume and increased density. Hydroxytyrosol was the major phenolic compound of fortified breads followed by tyrosol. Olive pulp could be incorporated in a bread formulation without interfering with the general sensory acceptability.

Starch based gluten-free bread (formulations containing mixture of corn and potato starch with hydrocolloids) are deficient in nutrients and do not contain health promoting compounds. Therefore they could be supplemented with raw materials rich in such components, especially antioxidants. Among them pseudo-cereals, seeds, fruits and vegetables are often applied to this purpose. Potato pulp produced by processing red fleshed (Magenta Love) and purple fleshed (Violetta) varieties could become a new innovative substrate for gluten-free bread enrichment, because of high levels of endogenous polyphenols, namely flavonoids, flavonols, phenolic acids and especially anthocyanins with high antioxidant potential, as well as dietary fiber. Study material consisted of gluten-free bread enriched in the pulp. Dietary fiber, acrylamide content and antioxidant and antiradical potential of the bread were determined. Sensory evaluation included crumb elasticity, porosity and other characteristics, taste and smell. Among all analyzed gluten-free breads, the sample containing 7.5% share of freeze-dried red potato pulp Magenta Love was characterized by high content of phenolic compounds and dietary fiber, pronounced antioxidant activity, low levels of potentially dangerous acrylamide and good physical and sensory characteristics. Therefore such an addition (7.5% Magenta Love) could be recommended for industrial production of gluten-free bread.