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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.

To elevate dietary fibre content in wheat bread, additions of barley flour were tested (30%) alone, and in combination with 5% or 10% of chestnut and acorn flour. Acorn flour elevated dietary fibre content more effectively than the chestnut flour did (TDF up to 7.8%). Non-gluten nature of proteins in non-traditional raw materials also affected farinograph, extensograph and amylograph features, used for predicting bakery procedure. Technological parameters (Falling Number, Zeleny sedimentation value) decreased to nearly 30% compared to the wheat flour. Water absorption increased about 2% in total, especially owing to the chestnut presence in the composite flour. All three alternative crops slowed dough development, but the dough softening degree depended on their combination. Viscoelastic behaviour has worsened (mainly parameter extensograph energy), depending on the type and the addition of the non- traditional products in the tested mixtures. Changes of suspension structure were reflected in maximum viscosity, which became lower during the amylograph test. A significant worsening of the buns specific volume and vaulting reflected a partial dilution of the gluten network of the dough. The highest addition of the chestnut flour in the recipe caused a decrease to less than one half compared to the wheat product. By the principal component analysis, some rheological parameters, together with specific bread volume, were identified as principal for sample distinguishing. In terms of wheat flour and bread quality, barley flour addition in the mixtures had a prevailing effect on the tested tri-composites.

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.

Additions of barley flour alone or with combination of chestnut and acorn flour (30%; 30+5%; 30+10%) were aimed at increasing the dietary fibre content in wheat bread. In this regard, enhancement by acorn flour elevated the dietary fibre by a greater extent (up to 7.80%) compared to barley or chestnut flours. Increasing the proportion of non-traditional raw materials also influenced flour pasting properties during the amylograph test as well as the farinograph and extensigraph properties of nonfermented dough. In contrast to the wheat flour, analysis of Falling Number and Zeleny values showed a decrease in technological potential of flour composites of approximately 30%. Water absorption increased about 2 percentage points, mainly with enhancement by chestnut flour. All the non-traditional raw materials slowed dough development, whilst dough softening degree differed according to actual composition. Dough viscous and elastic properties worsened as shown by a decrease of in energy absorbed, depending on the type and the addition of the non-traditional products. Changes in flour composition were reflected in amylograph viscosity maximum, which became lower with increasing amounnts of chestnt and acorn flour. A significant worsening of the bread specific volume as well as of bread shape (vaulting) corresponded with a partial dilution of the gluten matrix. Compared to the wheat bread, 10% chestnut flour caused bread size to diminish to less than one half of the wheat loaf. Statistically, the principal features were water absorption, dough softening degree and extensigraph energy together with specific bread volume. In terms of wheat flour and bread quality, the influence of barley flour overcame the effects of adding chestnut or acorn flours.

Wheat flour was fortified by 2.5 or 5.0 wt. per cent of linseed fibre, gained from seeds of golden flax varieties Amon and Raciol and brown one Recital (granulation 500 - 700 m), prepared from 2015 harvest. Technological quality of six flour composites was described analytically by Falling Number and Zeleny sedimentation test. Both screening methods shown a little impact on amylases activity and protein quality, respectively. Rheological tests included the farinograph, the extensigraph and the Rapid Visco Analyser (RVA) proofs. Additions of brown and yellow flax fibre significantly increased farinograph water absorption and shortened dough stability, somewhat stronger by addition of brown linseed fibre. Extensigraph curves course depended on dough resting time, higher differences between wheat control and flour composites were observed after 60 min dough resting. Linseed fibre supported dough extensibility, and energy as area under curve significantly decreased about 7 - 18%, mainly due to increasing alternative material portion in dough. In general, fibre is characterised as hydrophilic material, and pasting profiles of flour composites confirmed this experience. During dough leavening, tested samples were differentiated according to maturograph dough resistance; optimal leavening time of wheat-linseed fibre dough was shorter than control. Regardless described modifications in dough machinability, specific volumes of bread buns were similar though whole sample set. A weak worsening of buns vaulting reflected a partial dilution of dough gluten skeleton. Cut-off biscuits were characterised by gradually lowering spread ratio, correspondingly to elevated dough elasticity. Laboratory prepared elbow-pasta have the same cooking time as the control (8.0 min), and data variation could not be attributed to linseed fibre or addition level. All three cereal products were found to have acceptable sensory profiles. PCA method verified partial lowering of protein quality and pointed at tested sample differentiation according to linseed addition level.

To elevate dietary fibre content in wheat bread, two additions of barley flour were tested (30 % and 50 %), and further 5 % or 10 % of chia or teff wholemeals. Chia elevated dietary fibre content more effectively than teff did (up to 6.41 % and 4.29 %, respectively). Non‑gluten nature of proteins in non‑traditional raw materials also affected farinograph, amylograph and mixolab proof results. Water absorption increased about 10 % in total, especially owing to teff presence in composite flour. All three alternative crops decelerated dough development and prolonged its stability, but dough softening degree depended on their combination. Higher water absorption was reflected in viscosity rise during amylograph testing. Using mixolab equipment, significantly more accurate differentiation of tested composites was reached, both in phase of dough kneading and registration of viscosity during heating and cooling. Contrary to this, any statistically verifiable difference was observed between chia or teff wholemeal variants from white of dark seeds. By variance analysis, some rheological parameters (dough softening degree, torque point C5, mixolab energy) together with specific bread volume were identified as principal for samples distinguishing. In terms of flour and bread quality, barley flour portion had a prevailing effect for chia tri‑composites. Reversely, quality of flour blends containing teff was dependent on both barley flour and teff wholemeal portion and type.

Two types of yellow and brown linseed, differing in granulation, were tested in form of wheat flour composites (additions 2.5% and 5.0%) by using the Farinograph, the Extensigraph and the Rapid Visco Analyser (RVA) apparatuses. Additions of brown and yellow flax fibre significantly affected Falling Number and Zeleny test values. Curves of farinograph were differed according to flax fibre type - finer flax (better terminology) granulation meant somewhat stronger negative changes in dough stability and dough softening degree. Results of extensigraph test demonstrated changes in dough elasticity and extensibility due to lowering of gluten protein content. Appearance of the RVA profiles was verifiably different, reflecting diverse wheat and flax polysaccharides, added dietary fibre type and its granulation. Due to that, bread volume and shape was lowered up to one-half in case of golden flax composites. Similar tendencies with smaller negative influence caused the brown linseed. Fibre from flax is used for technical (textile) use, but linseed dietary fibre addition affected quality of laboratory prepared cut-off biscuits and dried pasta differently, showing a dependence on the fibre type, granulation as well as addition level. Sensory profiles of all mentioned product types were acceptable.

Wheat flour substitution by barley one led to shortening of fermentation and leavening times (about 14–57% and 35–83%, respectively) as well as to lessening of dough volumes (about 25–75%), based on lowered protein quality (Zeleny value). Addition of barley flour affected specific bread volume; diminishing for wheat-barley blends 70:30 and 50:50 reached 30% and 43%, respectively. Volume of bread prepared from wheat-barley blend 70:30 enhanced by dehulled hemp wholemeal was the highest within the tested tri-composites set, achieving 130% of wheat-barley control; other hemp products caused the parameter decrease (from 8 to 33%). Within a group of bakery products containing 50% of barley flour, hulled hemp wholemeal partially supressed negative effect of barley flour – specific bread volumes increased about ca 15%. Commercial fine hemp flour samples demonstrated a reversal influence – its addition resulted into lower buns size than wheat-barley control (about 3–34%). Between wheat flour and both groups of flour tri-composites, PCA confirmed differences in dough and bread technological quality. Specific bread volume could be predicted according to maturograph dough elasticity, dough or bread OTG volumes.

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.

Hemp (Cannabis sativa) is annual plant that is native to China and remained as important material for food, industrial and medical purposes. As source of cannabinoids belongs to controversial, but due to its excellent nutritional profile, non-gluten protein, fat and fibre it has potential in bakery products. Addition of 5% - 20% of hemp press cake fine flour and fine wholemeal significantly increased dietary fibre content, but their influence on volume of laboratory baked bread was different. Reflecting actual dosage, both types of hemp press cake flour diminished bun sizes about 6% - 33%; volumes of bread containing hulled wholemeal were comparable to standard (mean 310 mL/100 g vs. 333 ml/100 g, respectively. Only dehulled wholemeal hemp form increased the bread specific volume (6% - 30%), especially as 10% fortification (434 mL/100 g). Six Canadian hemp products were added as 10% and 20% on wheat flour base, comprising fine hemp flour and coarse hemp powder, dehulled whole seeds, hulled hemp seeds with sea salt as well as 50% and 43% hemp protein concentrates (KP1-KP6, respectively). The higher level of KP1, KP2, KP5 and KP6, the lower bread specific volumes were determined (decrease about 9% - 48%). Soft increase in buns size caused by 10% and 20% KP3 (323 and 319 ml/100 g vs. 296 mL/100 g) was insignificant. The effect of KP4 was reversely verifiable, magnifying the parameter about 25% and 17%, respectively. In terms of protein content in bread, a level 11.75% in wheat bread has risen to approx. 14.5% and 18.0% when 10% and 20% of KP3 and KP5, respectively, was included into bread recipe. All six Canadian hemp products increased dietary fibre content in bread, mainly owing to KP4 and both protein concentrates (up to 4 and 3 times, respectively). Incorporation of hemp flour up to the level of 10% positively affected bread sensorial properties.

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.

Addition of non-traditional raw-materials and flours into wheat flour follows contemporary trend of manufacturing nutritionally healthier fermented bakery products. Aim of the study follows this tendency, evaluating nutritional improvement of composite flour and baking potential of prepared wheat-hemp flour composites. Hemp products addition significantly increased both protein and dietary fibre contents. Between five types of hemp flour, differences were observed according to incorporated amount (wheat flour substitution from 5% to 20%). In composites containing 20% of hemp flour and dehulled hemp wholemeal, protein content increased to 14.9% and to 15.7%, respectively (compared to 12.5% proteins in control wheat flour). Dietary fibre content change was governed unequivocally by addition level for both hemp flour and hemp wholemeal. Hemp wholemeal affected the solvent retention capacity (SRC) profile of the wheat flour used in a broader extent than hemp flour done, interacting moreover with addition level applied. Significant diminishing was measured for the sucrose and the lactic acid SRC, which describe physicochemical stage of starch and proteins in prepared composites. Addition of 5% and 20% of dehulled hemp wholemeal decreased the formed SRC from 112.0% to 102.3% and to 64.1%, and the latter SRC from 182.6% to 108.0 and to 78.3%, respectively. Smaller bread volume and worse shape were evaluated as the amount of hemp flour gradually increased; wholemeal form had more or less a positive effect. Correspondingly to that, crumb firmness measured by penetration test was found approximately half for hemp flour composite bread than for the hemp wholemeal ones.

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.

Model cereal blends were prepared from commercial wheat fine flour and 5 samples of hemp flour (HF), including fine (2 of conventional form, 1 of organic form) and wholemeal type (2 of conventional form). Wheat flour was substituted in 4 levels (5, 10, 15, 20%). HF addition has increased protein content independently on tested hemp flour form or type. Partial model cereal blends could be distinguished according to protein quality (Zeleny test values), especially between fine and wholemeal HF type. Both flour types affected also amylolytic activity, for which a relationship between hemp addition and determined level of Falling Number was confirmed for all five model cereal blends. Solvent retention capacity profiles (SRC) of partial models were influenced by both HF form and type, as well as by its addition level. Between both mentioned groups of quality features, significant correlation were proved - relationships among protein content/quality and lactic acid SRC were verifiable on p (-0.58, 0.91, respectively). By performed ANOVA, a possibility to distinguish the HF form used in model cereal blend according to the lactic acid SRC and the water SRC was demonstrated. Comparing partial cereal models containing fine and wholemeal hemp type, HF addition level demonstrated its impact on the sodium carbonate SRC and the water acid SRC.

Hemp flour composition (20–30% proteins, 7–13% fat and more than 40% saccharides) is a precondition for its usage into non-traditional cereal products. Corresponding to the fact, that hemp proteins are represented mostly by edestin, a low-molecular globulin, technological behaviour of composites containing 5–20% of hemp flour is basically different. The effect was clearly reflected in specific bread volume decrease, comparing standard wheat bread vs. wheat-hemp one. Sensorial profile of such fortified product depends on hemp sample origin, the better one was observed for dehulled wholemeal hemp flour addition. Image analysis of black-white bread cut prints revealed increasing pore densities (up to about 74%) at reversely diminishing mean cell areas (up to about 31%) for bread altered by hulled wholemeal hemp flour. Comparing to wheat standard W2, crumb appearance of bread enhanced by 5% and 20% of dehulled hemp wholemeal was described by conversely lower cell density (11 and 9 vs. 13 pores per cm2) with verifiably larger cells (3.13 a 4.25 mm2 against 2.35 mm2). Specific bread volume and crumb penetration were significantly correlated to both cell density (r −0.69 and −0.65, respectively; P = 99.9 %) and to cell mean area (0.79 and 0.69, respectively; P = 99.9 %).

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.

The mixolab, a rheological device developed recently, combines approved farinograph and amylograph test procedures. Analysing wheat flour composites with hemp, teff, or chia in terms of all three mentioned rheological methods, correspondence of farinograph, and amylograph versus mixolab features was examined by principal component analysis. The first two principal components, PC1 and PC2, explained 75% of data scatter and allowed a satisfying confirmation of presumed relationships between farinograph or amylograph and mixolab parameters. Dough development time and stability were associated with gluten strength (C1 torque point) and also dough softening (mixing tolerance index) had a link to protein weakening (C1-C2 difference). In the second mentioned case, amylograph viscosity maximum and amylase activity (C3-C4) closeness was verified. Starch and starch gel properties during mixing (C3, C3-C2, and C4) affect dough viscosity (C1) and rheological behaviour (dough development time and stability). Another important finding is unequivocal distinguishing of the composite subsets (of hemp, teff, and chia ones) by the used rheological methods and statistical treatment of multivariable data.

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.

Wheat flour was fortified by 2.5, 5.0 or 10 wt. per cent of linseed fibre, gained from seeds of golden flax varieties Amon and Raciol and brown one Recital (granulation 500 - 700 m), prepared from 2015 and 2016 harvests. Using analytical tests, namely sedimentation according to Zeleny and Falling Number, basic technological quality of flour composites was mostly independent on all three observed factors (harvest year, linseed variety and addition). Rheological tests included the farinograph, the extensigraph and the amylograph proofs. Enhancement by brown and yellow flax fibre significantly contributed to rise of farinograph water absorption and to dough stability shortening, directed mainly by addition level. Extensigraph curves course depended on dough resting time, higher differences between wheat control and flour composites were observed after 60 min dough resting. Linseed fibre weakened dough extensibility, and energy as area under curve also partially decreased about 3, 8 and 25% in average as portion of alternative materials in dough has risen. Compared to control, suspension viscosities of tested flour composite generally increased; the strongest effect was recorded for composite samples from harvest year 2016. During dough leavening, tested samples were differentiated according to maturograph dough resistance, and interaction of all three factors was identified. Regardless to variantion in dough machinability, specific volumes of composite bread samples were similar through whole sample set - any unequivocal trend was found. Somewhat worse vaulting of bread was calculated for buns manufactured from raw materials of 2016 harvest. Reversely, linseed fibre produced in 2015 improved crumb softness, especially at 5% enhancement (about ca 50% in average). The lowest addition of linseed fibre resctricted biscuits spread during baking in the highest extent, but rising level of enhancement suppressed elevated dough elasticity. Both cereal products were considered as acceptable for common consumers. Multivariate PCA method verified changes mainly in protein visco-elastic properties, which were reflected in bread and biscuits quality in an opposite manner. Based on this statistics, quality of wheat controls was comparable in both harvest year if related to changes induced by linssed fibre. In opposite to this, technological and consumer's parameters of flour composites and manufactured cereal products were statistically dependent of harvest year of linseed. As presumed, the lowest addition level brough the smallest changes; multiplied fortification caused gradual variation in results of all conducted proofs. Owing to high dietary fibre content in linseed fibre (over 50%), the medium dosage of the alternative material (i.e. 5% addition) could be recommended for praxis.