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Preconditions for production of good quality bread are adequate mixing, longer fermentation, optimal dough consistency and a sourdough starter. Returning to traditional production of a natural and good quality bakery product of a desired and standardized quality, application of sourdough starter in bread production becomes increasingly important, especially in production of rye‐based products because the rye flour dough is supposed to be soured. Modern technology applied in bakery plants makes the application of sourdough easier in contrast to past, hours‐long preparations of pre‐ferment, i.e. straight dough procedures and application of emulsions and powders. In this Paper, emulsion and powder (Backaldrin), in recommended concentration (emulsion 5% and powder 3%), and reduced concentration (emulsion 2.5% and powder 1.5% were used for increasing the sourness of dough. In order to be able to make a comparison, we used the standard without adding emulsion or powder.Analyses made on bread samples were focused on the following parameters: specific volume, shape of loaf (bread form), acidity degree, pH value and sensory evaluation of aroma profile. The largest specific volume has been noted in standard bread samples, while with an increased concentration of emulsion and powder the values of specific volume were decreasing. Bread form of all samples was mildly flattened. There is established very strong correlation between acidity level and bread form of samples (r = 0.92). As expected, the sourdoughs added significantly decreased pH value and increased the acidity level of bread. In breads made with reduced concentration of emulsion and powder, pH value and acidity level are also satisfactory. All breads produced have improved structure of the crumb, which is softer, fresher and moist. They have good cutting properties and very specific aroma and flavour. Correlation between the acidity level and evaluated sensory elements varied in wide rang (from r = 0.64 for aroma intensity to r = ‐0.81 for preferences).Prepared starters enable production of good quality bread without application of any additives, and from the aspect of cost‐effectiveness it is important to know that good quality bread can be made with 50% less starter than recommended.

The purpose of this study was to define an impact of the cultivar, year and cultivation area of the standard Croatian winter wheat cultivars, Divana, Žitarka and Sana, on the bread-making quality. The bread-making quality of that standard wheat from the crop years 1998, 2000, 2002, 2004 and 2006, and from Zagreb and Osijek location was analyzed. Wheat from the cultivar tests cultivated under the same agro technological conditions was used for this testing. The tested winter wheat bread- making quality primarily depended on the genetic properties of cultivar. However, climatic changes occurring during the last 10 years, particularly the increase in temperatures and quantity of rainfalls at the period of the grain development, ripening and harvest, had a negative influence on the wheat bread-making quality. Even though the average values of tested quality factors were within the expected range, a significant dependence of the cultivar Divana bread-making quality upon the cultivation climate conditions was proven. Sana cultivar has proven to be the most stable, even though its bread-making quality was the lowest. For all three cultivars the bread- making quality has been decreasing in the last 10 years, although the quality of winter wheat from the Zagreb area was higher since the climate conditions were more favourable.

The most common disease caused by cereal protein ingestion is celiac disease. This can be treated only by a diet that excludes all foods containing wheat, barley, rye and oat proteins. Corn meal (CM) and defatted soybean fl our (DSF) blend processed by High Temperature Short Time (HTST) extrusion cooking for gluten-free bread production was investigated. Corn meal and soybean fl our were extruded in three different proportions (w/w): 100 CM / 0 DSF; 87.5 CM / 12.5 DSF; 75 CM / 25 DS. After milling extruded fl our blends were combined in a 1:1 mixture with rice fl our for gluten-free bread making. Rheological properties of dough (viscosity and water absorption), baking characteristics, dough and bread yield, were investigated with or without different hydrocolloids addition. Protein content and sensory properties of the gluten-free breads were determined. Bread produced with extruded blend of 75 CM / 25 DSF with addition of guar gum had the biggest volume, the best crumb elasticity, softness and porosity. All bread samples made of extruded flours had high protein content (more than 10% db) and good sensory properties.

Transglutaminase (TG) has been successfully used in food systems to promote protein cross-linking. The aim of this paper was to investigate the effects of microbial TG on whole meal wheat dough and bread quality parameters in case of salt reduction. Gluten cross-linking was done by microbial transglutaminase preparation Activa WM. Control sample was baked without TG (salt content 1.8 g/100 g flour). TG concentration varied from 0.10 g/100g flour to 0.30 g /100 g flour and salt from 1.20 g/100 g flour to 1.8 g/100 g flour. The effect of TG was evaluated by dough rheological tests and bread physical tests, texture profile analysis and sensory analysis. TG addition had a negative impact on dough consistency, softening and extensibility, but improved resistance to extension. Concentrations of TG higher than 0.12 g/100 g flour caused a decrease in specific volume and an increase of crumb hardness, gumminess and chewiness. Salt reduction had a negative influence on bread volume, shape and flavour, but positively effected crumb hardness, gumminess and chewiness.