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White or black chia seeds, substituting 2.5% or 5.0% of wheat flour in prepared blends, were treated by milling, hydration, or combination of both. In terms of ash and protein contents, chia addition influenced chemical composition in higher extent than its type – increases up to about 0.5% and 1.3%, respectively, were evaluated. Protein quality was diminished to 35% in maximum, within any impact of chia type. A higher chia addition raised total dietary fibre content almost about one half (from 3.21% to 4.58%). White chia caused gradual lowering of amylases activity, while its dark type had insignificant effect. Composite bread volumes overcame the control one about 6–30%; positive chia effect has risen in order of forms whole hydrated (+9% in average), hydrated milled chia (+20%) and milled dry chia (+29%). As presumed, crumb firmness corresponded to bread volumes (r = 0.83, P = 99.9%), demonstrating ease of crumb mastication.

Bread and crumb features were used to compare differences between winter wheat varieties and commercial retail flours (crop years 2002–2005 and 2004–2006, respectively). Further, two commercial flours (crops 2006 and 2007) were fortified by 8 non-traditional cereals at 10% substitute level. Overall baking quality was described by bread specific volume and shape, and a crumb penetration. Image analysis software Lucia G was used for objective crumb porosity evaluation. Determination of the bread and crumb features interactions was done by correlation analysis. Baking quality of varieties was higher in crops 2002–2003 than 2004–2005 – bread volumes were 348 and 365 cm3 100 g−1 vs. 323 and 295 cm3 100 g−1, respectively. Technological quality of commercial wheat was the highest in crop 2006 and the worst within year 2004 (bread volumes 353 and 332 cm3 100 g−1, crumb penetration 21.3 and 15.7 mm). In both sample groups, crops 2004 and 2005 affected wheat baking quality similarly (e.g. in 2005, mean cell areas 1.564 and 1.338 mm2 for wheat varieties and commercial samples, respectively). Fortified bread quality profile was affected more by archaic wheat species substitution than by barley and millet. Bread cut area was correlated with 5 of 8 observed traits, among others also with specific bread volume and crumb penetration.

The milling and baking parameters of flours from foreign and Czech varieties were determined and related to milling and baking performance by correlation analysis. Twenty samples of wheat from the international breeding test CIMMYT (harvest year 2003) were used. Standard milling test at CD1 auto mill confirmed expressive different milling parameters of single varieties. Rheological properties of flours in dough were assessed at farinograph, extensigraph, fermentograph SJA, maturograph and oven spring apparatus. Baking test was also performed. Significant correlation was obtained between the milling parameters, grain hardness, flour water absorption and specific bread volume. The significant correlation was found between water absorption and yield of semolina (r = 0.79); fermentograph gases volume and yield of semolina (r = 0.89), farinograph water absorption (r = 0.77), kernel hardness (r = 0.76); specific bread volume and flour protein content (r = 0.57), the yield of semolina (r = 0.57). The most related section correlation was found between maturograph dough resistance and final dough volume on fermentograph (r = 0.70).