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Wheat quality is a complex trait. The value of each parameter can be expressed mathematicaly as an index. By using indexes, all quality parameters show certain interrelationships. Forty various flours of winter wheat were tested. The results of the investigation have shown that yiled of bread can be evaluated by parameters of chemical and physical characteristic of protein and starch. Volume of bread and quality of crumb of bread can be evaluated by rheological properties of dough.

Foodstuffs from cereals, especially bread and bakery products are basic food for human nutrition in many part of the world. Croatian cereal consumption is under world average (118 vs. 151 kg per capita), and in accordance with cereal consumption in Western European countries. Bread consumption in Croatia amounts 70% of cereal consumption (83.3 kg per capita). The aim of paper was to research attitudes of consumers regarding bread and bakery products in East Croatia. The questionnaire included questions regarding frequency and structure of bread and bakery product's consumption, expenditures for bread and bakery products, bread and bakery product's purchase place preferences, evaluation (Likert scale from 1 to 5) of bread and bakery product's characteristics (durability, taste, color, freshness, crispness and producer), tendencies for bread and bakery product's consumption regarding price and income (elasticity) as well as changes in purchasing pattern. Survey data were statistically analyzed according to SAS, StatSoft Statistica and Excel for determination ANOVA, correlation and multy-regresion. According to survey results, bread is mostly daily purchased food and bread consumption is in correlation with Croatian average. Consumers prefer brown bread and rolls. Preferred characteristics are freshness and taste. Most of consumers didn't change their bread consumption due to income and price changes, so low income and price elasticity of bread as primary food product is approved.

Povećanje konkurencije među proizvođačima pekarskih proizvoda potaklo je razvoj novih tehnologija u cilju poboljšanja kvalitete kruha i peciva. Sukladno tome razvijene su metode brzog smrzavanja, kao i tehnologija polupečenja pekarskih proizvoda. Pored tehniĉkog razvoja, u proizvodnji pekarskih proizvoda sve više se koristi pšenično kiselo tijesto u cilju poboljšanja senzorske kvalitete i produljenja svježine pekarskih proizvoda. U radu je ispitivan utjecaj pšeničnog kiselog tijesta na senzorske osobine polupečenih i konvencionalno pečenih pekarskih proizvoda (kruh i pecivo). Istraživanje se provodilo na pšeničnom bijelom kruhu Baguette, miješanom kukuruznom kruhu Baguette, pšeničnom bijelom i miješanom kukuruznom pecivu. Ocjenjivala su se senzorska svojstva uzoraka, 8 i 24 sata nakon pečenja (volumen, vanjski izgled, izgled sredine, miris, okus). S obzirom na dobivene rezultate, vidljivo je značajano poboljšanje senzorskih svojstava (veće ocjene) ispitivanih uzoraka kruha i peciva s dodanim pšeničnim kiselim tijestom, bilo da su pečeni konvencionalnim načinom ili primjenom tehnologije polupečenja. Statistiĉki znaĉajna razlika (P

Quality of product on the market is an essential factor in the selection of products by the consumer. Bakery products are part of the food culture of each nation. To ensure that the quality of baker's products will satisfy customer's requirements, a wide range of different methods is available for analysis, from classical sensory analysis to newly developed fast non-destructive methods. The aim of this paper was to evaluate the quality of bread on the Croatian market from industrial production. For this study most represented bread makers were Included with most common types of bread which are present on the local market. Quality of analysed bread was made by the image analysis method, on different bread types: white, brown, baguette, corn and rye bread during six days. Samples were bought during 6 days, counting in total 216 loaves of bread. Among all bread properties which are in direct connection with the quality of starting resources, loaf volume and crumb quality (H/D ratio and the variability of the share of cells-porosity) are certainly the two most important quality parameters for the end user. In evaluation of these attributes image analysis is confirmed as an objective and highly reliable method and has become almost the standard bread quality evaluation method in the last decades. Porosity of analysed bread samples was determined according to the number, uniformly, size and shape of the cells on bread samples, and the obtained data were statistically processed and displayed in tables and graphs. Even during standardized and controlled industrial production of bread, analysed samples showed differences in the appearance concerning the volume, mass, H/D ratio and porosity.

Differences in appearance of finalized bakery products can be obtained even if standardized production is leaded and managed by computer. The aim in this research was to determine crumb grain and its change during bread production based on the same flour with constant process parameters and recipes. In experimental part of this work bread samples called "Bijeli", "Primorski" and "Miješani kukuruzni" from regular market during 12 days were analyzed. Total gas cell area (TCA) was determined on bread slices by digital image analysis method and obtained data were processed and presented by tables and graphically. Results showed that bread sample called "Bijeli" had 17.26% TCA in average ; "Primorski" had 21.81% while bread called "Miješani kukuruzni" had 28.38% TCA. In spite of constant parameters total gas cell area during mentioned period differs from 47.57% in bread called "Bijeli", 41.06% in bread called "Primorski", to 48.35% in bread called "Kukuruzni miješani".

Soundness of agricultural products is an inportant component of their quality. The estimation of adverse chemical compounds presence makes a significant part of soundneess assessment. Basic determinant of soundness is the concentration of compounds, both inorganic and organic, for which the toxic properties were proven. The stereotypes in the determination of maximum tolerable concentrations were satisfying the industrial needs and were adjusted with the existing knowledge of toxic compounds impacts on the organisms. In the early nineties, the effects occurring during the exposure to subeffective concentrations of pollutants raised the research attention. Namely, some food components used in subeffective concentrations can cause the adverse effects. This, so called hormetic effect, is used in the recent determination of tolerable concentrations of some pollutants, for instance the induction of CYP enzymess. The inducers of CYP enzymes in the effective concentrations cause an increase in the activity, whereas in the subeffective concentrations they can cause a decrease in the activity of these enzymes. Poliaromatic hydrocarbons (PAHs) are strong inducers of CYP enzymes. PAHs as pollutants are usually connected to the pollution of animal-source food. However, adding the hormetic effect as an important factor of the toxicological research extends the interest to the foodstuffs that contain low, so called subeffective concentrations. In this paper an experimental evidence of hormetic effect inducet with realistically expected concentrations of benzpyrene and methylcholantrene in bread is presented.

The visible changes in bread quality brought about by freezing were studied in relation to cultivar differences. Bread samples were frozen at -10°C and stored for 6 months ; the bread were prepared using flour from different wheat varieties, viz. Ana, Barbara, OS Crvenka, Demetra, Golubica, Hana, Klara, Monika, Srpanjka and Zitarka, and analysed using image analysis. Long-term freezing had a highly negative impact on bread made from the cultivars Monika, OS Crvenka, Golubica, Demetra and Zitarka, whereas it only had slight negative impact on Ana, Barbara, Klara and Hana breads. Srpanjka bread quality was not affected by the long-term freezing conditions. Long term freezing negatively affected bread crumb quality ; this impact was strongly cultivar dependent

While recording slice images, used for image analysis, slices often rotate with regard to the base horizontal line while image magnifications differ. Influence of this phenomenon has never been examined. Wheat and barley bread slices were used as sample in this paper. Five slices, of both bread types, were recorded in eight positions during full circle rotation ( 8x45°=360°) and for four different imege magnifications (30, 50, 75 and 100). Shares of coarse and close area were determined for all samples applaying image analysis method.