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Consumers are more interested in replacing commonly used chemical preservatives with natural substances. The effect of 5, 10, 20, 40, and 80 mg of thyme and lemongrass essential oils (THY and LMG, respectively) per 100 g of wheat flour was studied from the viewpoints of dough rheology, dough leavening progress, and the results of laboratory baking trial. Changes in dough viscoelastic properties were evaluated by the Mixolab rheometer and the company software. The higher the thyme oil portion, the higher the dough structure destruction by kneading and heat input in torque point C2, and consecutively shorter stability of dough consistency (up to one-half of the values recorded for the control); reversely, the LMG did not affect both features verifiably. In the 90 min leavening test, a dough weight loss was decelerated by both essential oils similarly. During the baking test, the average volume of wheat small breads as control was evaluated on level 167 mL (bread yield 451 mL/100 g flour). Independently of the dose of the THY or LMG, small bread volumes oscillated between 148–168 and 135–161 mL (average bread yields 442 and 443 mL/100 g flour, respectively). The shelf life of the products with a higher portion of essential oil was extended by up to 7 days.

Cereal (1,3)(1,4)-β-d-glucans, known as β-d-glucans, are cell wall polysaccharides observed in selected plants of grasses, and oats and barley are their good natural sources. Thanks to their physicochemical properties β-d-glucans have therapeutic and nutritional potential and a specific place for their functional characteristics in diverse food formulations. They can function as thickeners, stabilizers, emulsifiers, and textural and gelation agents in beverages, bakery, meat, and extruded products. The objective of this review is to describe the primary procedures for the production of β-d-glucans from cereal grains, to define the processing factors influencing their properties, and to summarize their current use in the production of novel cereal-based foods. Additionally, the study delves into the utilization of β-d-glucans in the rapidly evolving field of nanotechnology, exploring potential applications within this technological realm.

This review consolidates current knowledge on β-D-glucans in Poales and presents current findings and connections that expand our understanding of the characteristics, functions, and applications of this cell wall polysaccharide. By associating information from multiple disciplines, the review offers valuable insights for researchers, practitioners, and consumers interested in harnessing the benefits of β-D-glucans in various fields. The review can serve as a valuable resource for plant biology researchers, cereal breeders, and plant-based food producers, providing insights into the potential of β-D-glucans and opening new avenues for future research and innovation in the field of this bioactive and functional ingredient.

Rye is a nutritionally and healthy valuable cereal. It is a significant substrate for biotechnological processing. This review presents the basic procedures for rye sourdough refreshing, the characteristics of used LAB and yeast, the types of sourdough use in the Czech Republic and in global perspective. The fermentation process leads to the activation and accessibility of a number of healthy bioactive components of rye flour. Compounds with antifungal activity formed during fermentation can effectively enhance the microbial stability of bread. Rye sourdoughs as a part of the bread recipe cause not only the leavening of dough but also desired texture and sensory properties of bread.

Rye is a later cereal compared to wheat and barley. The main use of rye in human nutrition consists in the processing of grain to flour (dark and wholemeal) and in the baking industries in sourdough and bread making. During the last fifty years, there has been a decline in the consumption of rye in the Czech Republic. Rye is a nutritionally interesting cereal due to its high fibre content. The part of the review presents the development of consumption of rye and rye products, nutritional significance of rye products, changes in the properties and content of rye grain components during processing with a focus on the evaluation of the effect of milling on components and microstructure of rye flour.

Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans and arabinoxylans, as well as bioactive substances accompanying dietary fiber. Most types of whole-wheat flours have unfavorable baking and sensory properties. The finest granulation of bran particles in the flour has a significant effect on reducing or eliminating these deficiencies. Special disintegration equipment is required to achieve fine granulation of the bran particles. In this study, we have tested a special type of impact mill (originally intended for grinding of plastics) to produce special finely ground wholemeal flours with lower starch damage and higher farinographic absorption. Moisture content in the studied flours was significantly lower (7.4–9.8%) than is common in standard flour (13–14%). According to the results of flour analyses obtained from several cereal sources, it seems that especially in rye and wheat, this technology is suitable for both achieving fine granulation of bran particles and in terms of not very substantial damage of starch granules.