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A survey of the degree of importance consumers attach to the food safety management in accommodation facilities offering food was carried out. Consumers, that is, potential guests, without exception, attach importance to food safety comparable to the importance they attach to sensory properties of food, nutritional value of food and efficiency of service, which from the aspect of business success further emphasizes the need for transparent management of food safety in accommodation facilities offering food. With the aim of comparing the complexity, challenges and importance of food safety management in accommodation facilities that provide combined tourist accommodation and catering services depending on the type of facility, analysis of the complexity of food safety issues was performed depending on the type of facility. The obtained results suggest that the complexity of food safety management depends on the type of facility and is most pronounced in facilities such as hotels and motels. For the case of accommodation facilities with complex food offer, such as hotels, the challenges of food safety were considered through interviews with responsible staff in hotels. The challenges of managing food safety in these facilities are numerous and conditioned by various factors, starting from the diversity of the raw materials, through the compactness of the space, to the challenges related to the establishment of a traceability system. In the complex environment of food safety management in hotels, the knowledge of staff is invaluable.

Fresh fruit and vegetables contribute to almost 50% of food wasted by households in the EU. To understand the main reasons for wasteful behaviour among the consumers in Vojvodina (Serbia) cross-sectional data were collected through a self-administrated online survey of 711 correspondents. The questions presented in the study focused on the method of preserving the fruits and vegetables in domestic conditions before their consumption. Self-estimation of wasteful behaviour in the household and socio-demographic factors, including the respondents' self-estimated health status, were analysed using the correspondence analysis. The results showed that the first two dimensions explained for 95.06% of the total per cent of inertia (statistically significant at p

Although regular intake of fruits and vegetables has an essential role in a healthy diet and well-being, a majority of consumers in Serbia have a suboptimal intake of these groceries. To understand the main determinants of this unsatisfactory situation, the study tested an extended model of the theory of planned behavior intending to suggest necessary steps for improving fruits and vegetables daily intake. This theory, extended for the role of knowledge, was tested using structural equation modeling. Fit indices confirmed the utility of this extended model of the theory of planned behavior in explaining consumers' behavior as well as the mediating role of behavioral intentions. Serbia, as one of the central developing countries in the Balkans, was chosen to test the model with the possibility of applying it to other developing countries facing malnutrition. Data were collected in North Serbia, through an online survey (n=688). Despite consumers' high awareness of fruits and vegetables' beneficial health effects, the influence of consumers' knowledge only is not sufficient to trigger behavioral changes. Consumers' intentions and behavior should be influenced indirectly, by changing their attitudes and subjective norms. All custom-made activities promoting a higher fruit and vegetable intake should consider the present findings to achieve a bigger effect on behavioral changes among consumers.

Canned meat in pieces (CM) is a group of meat products widely consumed by children and consumers with special diet regimes, due to high protein and low fat content. In this study safety of these products regarding sodium chloride and nitrite contents was examined in total of 19 meat samples produced by 14 most represented meat processors on Serbian market. The statement about high protein and low fat content in CM for products from the Serbian market was confirmed. The products made from chicken meat ("Pileća prsa", protein 12.4 to 17.4 g/100 g; fat 0.92 to 3.84 g/100 g) had higher protein and lower fat content that the products made from pork ("Pizza šunka", protein 11.5 to 14.3 g/100 g; fat 4.61 to 14.4 g/100 g). In the group "Pileća prsa" 90.91% of samples had sodium chloride content below 1.5 g/100 g, while in the group "Pizza šunka", 75% of samples had sodium chloride content lower than 1.5 g/100g. Residual nitrite content in product "Pileća prsa" ranged from 0.62 to 20.7 mg/kg and in product "Pizza šunka" this content ranged from 3.27 to 19.2 mg/kg. These results indicate that all analysed samples were below the required limits of nitrite content. According to the results obtained in this study, children and consumers with special diet regimes are free to consume Serbian meat products in the type of CM considering the contents of protein and fat, as well as sodium chloride and nitrite residue.

This paper presents relationship between the rheological properties of dough and individual polymer swelling properties in wheat flour mill streams. The swelling properties were measured by applying the Solvent Retention Capacities (SRC) tests. Significant correlation coefficients were determined for certain rheological parameters. In an effort to extract additional insights from the properties measured, a multivariate analysis was used to develop relationships between the studied parameters. To determine relevant relationships among the parameters, the data exploration step by the Principal Component Analysis was performed. Then, multivariate Partial Least Squares Regression (PLSR) models were developed, to predict certain empirical rheology parameters based on the SRC parameters. The processing of experimental data indicated the possibility of using SRC parameters for predicting rheological properties in conjunction with a suitable mathematical model. The presented approach may be useful for rapid prediction of wheat flour mill streams characteristics and for optimization of the end-flour performances.

The aim of this work was to characterize visual properties, instrumentally measured colour properties, field fungi presence and Alternaria toxins levels in wheat samples grown under conditions aimed at inhibition and stimulation of wheat infection with fungi from the Alternaria genus. Experiment was carried out on the wheat treated by fungicide and wheat inoculated by Alternaria spp., while non treated wheat was used as a control. Statistically significant difference was observed between all three treatments using visual scale. Protected wheat samples were significantly different from other samples in terms of all measured colour parameters while inoculated and control wheat samples were significantly different in terms of lightness and dominant wavelength. Identification of field fungi in the all examined wheat samples showed that the dominant mycotoxigenic fungus was Alternaria spp., followed by Fusarium spp. The content of Alternaria toxins in samples of wheat hulls and dehulled kernels point out at higher concentrations of Alternaria toxins in hulls than in dehulled kernels. [Projekat Ministarstvo nauke Republike Srbije, br. III 46001 i br. III 46005]

Cereals are the primary source of human diet, wheat being the third most produced grain worldwide, and in Serbia second most produced grain, just behind corn. As a result of climate change and global warming, frequent occurrences of mycobiota on steep grains can produce a negative impact on the safety of food products and their quality, which inevitably leads to large economic losses. Although Fusarium spp. remains a main source of mycotoxins contamination of wheat, in recent years, due to the evident climatic changes affecting agricultural production, other mycotoxigenic fungi have been pointed out as important wheat contaminants. Among them are the fungi of the genus Alternaria, especially A. alternata, which under favourable conditions, produces mycotoxins such as alternariol, alternariol monomethyl ether, tenuazonic acid, and other Alternaria toxins. Taking into account the toxicity of metabolites produced by certain species of fungi of the genus Alternaria in the system from farm to table, it is necessary to develop specific and sensitive analytical methods in order to implement systematic controls of occurrence of Alternaria toxins. Liquid chromatography coupled to (tandem) mass spectrometry (LC-MS/MS) has become the technique of choice for the detection and quantification of Alternaria toxins in food and feed. There are several limiting factors such as the efficiency of sample cleanup and the lack of reference materials for food and feed. The aim of this study was to choose the most suitable preparation method for the determination of Alternaria toxins from wheat samples by LC-MS/MS technique based on published sample preparation methods, with possible modifications, which are used in analysis of mycotoxins. Modified method of wheat samples preparation by extraction with ethyl acetate was selected as acceptable based on extraction efficiency of analytes of interest.

The objective of this study was to investigate the application of different instrumental methods for measuring the hardness of fresh and cooked parsnip. Research was carried out on two previously prepared commercial parsnip samples, both fresh and cooked for 5, 10, 15 and 20 minutes. Hardness was measured using a TA. XTPlus Texture Analyzer, equipped with different fixtures and load cells. Penetration test was performed on the parsnip discs, while the instrument was equipped with a 5 kg load cell and a 2 mm diameter stainless steel flat cylinder probe. Shearing test was conducted on the whole parsnip roots with a 30 kg load cell and Warner-Bratzler (WB) flat knife blade. The obtained values of the coefficients of variation for both methods indicated that these methods are more suitable for measuring the hardness of fresh parsnip. The results of analysis of variance showed that penetration test generally expressed better differentiation between the samples A and B. The greatest change of firmness during cooking was observed after the first 5 minutes, as measured by both methods. Parsnip firmness progressively decreased with increasing cooking time, with less pronounced differences between the cooking times obtained by shearing test. Further experiments should include more representative parsnip samples and more repetitions within the sample in order to make general conclusions. All results should be verified with sensory evaluation of parsnip hardness by an expert panel or a panel of trained assessors.

The change of paprika surface colour during three years of storage was monitored by measuring CIEL*a*b* colour parameters once a year. Ten commercial and three branded paprika samples, originating from Hungary, Austria and Serbia, were stored in original packaging at ambient temperature in dark during the storage period. The colour of paprika powder was measured by Chroma Meter CR-400 (Konica Minolta, Japan), using attachment for granular materials CR-A50. Directly measured colour parameters were CIE L* (lightness), a* (+a* = redness, -a* = greenness), b* (+b* = yellowness, -b* = blueness) and dominant wavelength (DWL), while derived colour parameters were chroma (C*), hue angle (h°), and total colour change (ΔE). Paprika samples had similar granulation, and therefore it was concluded that it did not influence the colour reflection. The change of reflected colour of paprika powder during storage can be characterized by increase of CIE L* and b* colour values and decrease of a* colour value. Therefore, chroma values remained almost unchanged, while hue angle showed shift in spectrum from red-orange to orange-yellow, similarly to dominant wavelength. The paprika samples changed their colour most rapidly during the first year of storage, except the branded paprika from Serbia. Commercial paprika samples from Serbian market changed their colour more rapidly comparing to other investigated samples.

Data on protein fractions proportion obtained with RP-HPLC and technological quality parameters for 29 wheat cultivars grown in Serbia and Croatia were used for studying of interrelations among wheat protein fractions with different solubility and molecular weight properties by multivariate (PCA) analysis. Obtained trends were used as the base for investigations related to differentiation of technological quality among wheat cultivars with different combination of protein fractions compositions using univariate statistics (ANOVA followed by Duncan’s test) in order to draw out information about interrelations between protein fractions proportion in wheat cultivars and their technological quality. Analysis based on first four PCA factors (89.04% of variability) pointed out at interdependences between: (1) high content of albumins and globulins, low gliadins content and gliadins/glutenins ratio, high ω-gliadins, LMW glutenins and low α- gliadins share in total protein with low water absorption, high energy and high resistance to extensibility ratio, (2) high albumin and globulin content and high proportion of ω-gliadins in total protein and low extensigraph extensibility, (3) high share of high molecular weight glutenins (HMW-GS) in total proteins, high extensigraph resistance/extensibility ratio and (4) high γ-gliadins share in total protein and low extensigraph resistance/extensibility ratio. [Projekat Ministarstva nauke Republike Srbije, br. TR 31007]

In this study, a total of 78 maize samples harvested during September and October 2012 in Vojvodina were analyzed. Presence of aflatoxins (AFs) was deter­mined by enzyme-linked immunosorbent assay (ELISA) method. Among the 78 analyzed maize samples, even 44 (56.4%) samples were contaminated with AFs. Concentration interval between 1-10 μg/kg, 10-50 μg/kg and 50-80 μg/kg were found in 23.1%, 17.9% and 15.4% of analyzed maize samples, respectively. It was supposed that prolonged drought during spring and summer of 2012 had a great influence on high contamination frequency and concentration of AFs. [Projekat Ministarstva nauke Republike Srbije, br. III 46001]

Data on the occurrence of T-2 and HT-2 toxins in maize from Serbia and Europe are very limited. In this study a total of 50 maize samples harvested during September and October 2012 in Serbia were analyzed. Presence of T-2/HT-2 toxins was determined by enzyme-linked immunosorbent assay (ELISA) method. Among the 50 analyzed maize samples even 26 (52.0%) samples were contaminated with T-2/HT-2 toxins. Concentration interval between 25-60 μg/kg and 60-200 μg/kg were found in 46.0% and 6.0% of analyzed maize samples, respectively. [Projekat Ministarstva nauke Republike Srbije, br. III 46001]

The influence of post-harvest ripening conditions of pepper Aleva NK picked in red maturity stage on the composition of volatiles in spice paprika was investigated by GCMS. The post-harvest ripening in the dark and under daylight was conducted under semicontrolled conditions for two weeks. The obtained chromatograms indicated that the aroma of investigated spice paprika consisted of a large number of volatile compounds regardless of the application and conditions of the post-harvest ripening. The main volatiles of the analyzed paprika samples were fatty acids and their esters, terpenes and terpenoides and aldehydes and ketones. The share of fatty acids and their esters decreased during the post-harvest ripening, and the ripening in the dark favored the decrease. The share of terpenes and terpenoides and the share of aldehydes and ketones in the total volatiles increased during the post-harvest ripening. The post-harvest ripening in the dark favored the increase of the share of terpenes and terpenoides, while the ripening under daylight favored the increase of the share of aldehydes and ketones. [Projekat Ministarstva nauke Republike Srbije, br. III 46001]

Polymeric wheat endosperm proteins, especially the high-molecular-weight glutenin subunits (HMW-GS), are probably the most interesting protein fraction giving the essential information about bread-making quality of wheat flour. A relatively new method that shows a great potential for a fast, reliable and automatable analysis of protein purity, sizing and quantification is microfluidic or Lab-on-a-Chip (LoaC) capillary electrophoresis. This work was aimed to explore the possibilities of implementation of LoaC method to analysis of protein samples isolated from a Serbian common wheat variety, emphasizing the steps that might bring uncertainties and affect reproducibility of obtained glutenin subunits quantitation results. A good resolution of protein bands in a molecular weight range of 14.0 to 220.0 kDa was achieved. The reproducibility of HMW-GS sizing and quantitation were good, with the average coefficient of variation values of 1.2% and 12.2%. The ratio of HMW-GS to low-molecular-weight glutenin subunits (LMW-GS) was about 20%. The investigation ruled out influences of the extract solution addition and the buffer addition steps of the applied method, as well as the individual chip influence on GS quantitation results. However, there was statistically significant difference between HMW-GS quantitation results of multi-step and one-step extraction procedures applied prior to glutenin subunits extraction step.

The aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources (inulin and ligofructose, oat flakes, mixture of oat flakes and wholemeal flour, wholemeal flour and mixture of wholemeal flour and carob flour), and to measure instrumentally color changes of cookies upper and lower surfaces, after storage at temperatures of 18-20°C for 180 days. Addition of inulin and oligfructose was determined to be the fiber source with the highest impact on sensory properties. Storage for 180 days expressed the highest influence on texture properties of dietary cookies regardless of applied dietary fiber source. Color differences calculated from measured color properties (psychometric light, L*, psychometric tone, a*, and psychometric chrome, b*) between products including different fiber sources were noticeable to extremely noticeable among products, with the most expressed difference registered for products containing carob flour.

Climatic conditions prior to wheat harvest 2010 were favorable for the development of field molds. The most important wheat contamination that should be determined is the presence and frequency of grain lots infected with Fusarium. This paper presents the results of content of fusarious kernels found in samples collected from all wheat growing regions of Serbia. Investigations were performed according to the regulations which foresee sensory determination of content of infected kernels. Determined average content of fusarious kernels was 6.01%, varying in range from 0% to 29.65 %. The obtained results, which exceeded the upper limits of permitted contents defined by national and EU regulations, pointed to the need for investigation of presence of Fusarium metabolic products, i.e. mycotoxins (zearalenone (ZEA) and deoxinivalenol (DON)) in wheat. Mycotoxin content was determined in average wheat samples and in wheat samples with increased content of fusarious kernels. Direct enzymatic immunoaffinity test (ELISA) was applied for determination of mycotoxin content. Although high content of fusarious kernels characterizes wheat crop in 2010, the determined quantities of two investigated mycotoxins did not exceed maximal permitted content. Consequences of unfavorable quantity and structure of total impurities in wheat crop in 2010 reflect decreased commercial and technological quality of wheat and point out to the need of necessary wheat safety control.

Effects of treatment with triazole fungicide were evaluated on 14 wheat genotypes with respect to mycotoxin (aflatoxins, ochratoxin A and deoxynivalenol), yield, 1000 kernel weight and hectoliter weight. Mycopopulation of seed samples was also determined. According to the results, fungicide treatment can reduce the level of mycotoxins in seed samples in order to improve the quality parameters and reduce the level of fungal contamination.

Investigations include the analysis of the impact of commercial products: complex additive (0.1, 0.3, and 0.5%), L-ascorbic acid (0.002, 0.004 and 0.012%), diacetyl ester of tartaric acid with monoglycerides (DATEM E472e, 0.1, 0.3, and 0.5%), α-amylase (0.002, 0.006 and 0.012%), xylanase (0.004, 0.012 and 0.024%), alcohol extract of rosemary, thyme or sage (0.5, 1.0 and 2.0%), as well as the combination of complex additive and rosemary, thyme and sage extract on rheological characteristics of dough. The study includes amylograph, farinograph and extensograph analysis of dough with and without additives (control sample). The volume of lost CO2 gas (mL) is the lowest in dough samples with an added combination of complex additive and thyme extract (0.05 and 0.5%) and rosemary extract (2.0%). In the samples with thyme extract (1.0%) added, the volume of lost gas is at a level of samples with added complex additive, DATEM, and L-ascorbic acid.

Mycotoxins are toxic secondary metabolites of fungi that contaminate a large variety of foods and have toxic effects on humans. The best protection against mycotoxins is to monitor their presence in food. This paper shows the screening results of mycotoxins present in 76 samples of different groups of grain foods. Samples of grain food were analyzed for contamination with aflatoxins, ochratoxin A, zearalenone, fumonisins and deoxynivalenol. Analysis were conducted using competitive enzyme-linked immunosorbent assay (ELISA). None of the samples was contaminated with aflatoxins. The most predominant mycotoxin was ochratoxin A with the mean level of 4.84 ± 4.49 ppb in 19.7% of the examined samples. Zearalenone, fumonisins, and deoxynivalenol were found in 9.21, 14.5 and 3.9% of the samples, respectively. Mycotoxin content in the investigated samples was compared with the regulations of Serbia and those of the European Union.

Dough samples with different content of amylases were investigated immediately after mixing and after 7, 14 and 30 days of frozen storage. The obtained results show that the fermentation time is shorter, both in fresh and frozen samples, when amylase sample 1 was added, compared to dough without enzymes. The addition of amylase 2 to dough resulted in minimal decrease of "rising" time, both is frozen and fresh dough samples. The rising time of fresh samples was shorter when amylase 3 was added to dough. The specific fermentative activity of fresh dough samples is increasing by about 10% compared to the control sample, for all amounts of amylase 1 and 2 added to the do- ugh. The fermentative activity of yeast in frozen samples increased by 5-10%, after keeping of dough with the addition of amylase 1 for 14 days. The specific fermentative activity of fresh dough samples increased compared to the control, for all amounts of added amylase 3 to the dough. In frozen dough samples the fermentative activity of yeast decreased by 10% for all added amounts of amylase 3. Baked goods made of fresh and frozen dough, prepared with the addition of amylase 1, are better than the ones made of control dough sample, considering all evaluated parameters.

The waste brewer's yeast S. cerevisiae (activated and non-activated) was compared with the commercial baker's yeast regarding the volume of developed gas in dough, volume and freshness stability of produced bread. The activation of waste brewer's yeast resulted in the increased volume of developed gas in dough by 100% compared to non-activated brewer's yeast, and the obtained bread is of more stable freshness compared to bread produced with baker's yeast. The activation of BY affects positively the quality of produced bread regarding bread volume. The volume of developed gas in dough prepared with the use of non-activated BY was not sufficient, therefore, it should not be used as fermentation agent, but only as an additive in bread production process for bread freshness preservation. Intense mixing of dough results in more compressible crumb 48 hrs after baking compared to high-speed mixing.

Sensory analysis is the best mean to precisely describe the eating quality of fresh foods. However, it is expensive and time-consuming method which cannot be used for measuring quality properties in real time. The aim of this paper was to contribute to the study of the relationship between sensory and instrumental data, and to define a proper model for predicting sensory properties of fresh tomato through the determination of the physicochemical properties. Principal Component Analysis (PCA) was applied to the experimental data to characterize and differentiate among the observed genotypes, explaining 73.52% of the total variance, using the first three principal components. Artificial neural network (ANN) model was used for the prediction of sensory properties based on the results obtained by basic chemical and instrumental determinations. The developed ANN model predicts the sensory properties with high adequacy, with the overall coefficient of determination of 0.859. [ABSTRACT FROM AUTHOR]

Copyright of Botanica Serbica is the property of University of Belgrade, Institute of Botany & Botanical Garden Jevremovac and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Feed Research is the property of Institute of Food Technology in Novi Sad and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chemical Industry / Hemijska Industrija is the property of Association of Chemical Engineers and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Cereals are the primary source of human diet, wheat being the third most produced grain worldwide, and in Serbia second most produced grain, just behind corn. As a result of climate change and global warming, frequent occurrences of mycobiota on steep grains can produce a negative impact on the safety of food products and their quality, which inevitably leads to large economic losses. Although Fusarium spp. remains a main source of mycotoxins contamination of wheat, in recent years, due to the evident climatic changes affecting agricultural production, other mycotoxigenic fungi have been pointed out as important wheat contaminants. Among them are the fungi of the genus Alternaria, especially A. alternata, which under favourable conditions, produces mycotoxins such as alternariol, alternariol monomethyl ether, tenuazonic acid, and other Alternaria toxins. Taking into account the toxicity of metabolites produced by certain species of fungi of the genus Alternaria in the system from farm to table, it is necessary to develop specific and sensitive analytical methods in order to implement systematic controls of occurrence of Alternaria toxins. Liquid chromatography coupled to (tandem) mass spectrometry (LC-MS/MS) has become the technique of choice for the detection and quantification of Alternaria toxins in food and feed. There are several limiting factors such as the efficiency of sample cleanup and the lack of reference materials for food and feed. The aim of this study was to to choose the most suitable preparation method for the determination of Alternaria toxins from wheat samples by LC-MS/MS technique based on published sample preparation methods, with possible modifications, which are used in analysis of mycotoxins. Modified method of wheat samples preparation by extraction with ethyl acetate was selected as acceptable based on extraction efficiency of analytes of interest. [ABSTRACT FROM AUTHOR]

Copyright of Chemical Industry / Hemijska Industrija is the property of Association of Chemical Engineers and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Matica Srpska Journal for Natural Sciences is the property of Matica Srpska, Department of Natural Studies and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Effects of treatment with triazole fungicide were evaluated on 14 wheat genotypes with respect to mycotoxin (aflatoxins, ochratoxin A and deoxynivalenol), yield, 1000 kernel weight and hectoliter weight. Mycopopulation of seed samples was also determined. According to the results, fungicide treatment can reduce the level of mycotoxins in seed samples in order to improve the quality parameters and reduce the level of fungal contamination. [ABSTRACT FROM AUTHOR]

Conditions prior to wheat harvest 2010 were favorable for the development of field molds. The most important wheat contamination that should be determined is the presence and frequency of grain lots infected with Fusarium. This paper presents the results of content of fusarious kernels found in samples collected from all wheat growing regions of Serbia. Investigations were performed according to the regulations which foresee sensory determination of content of infected kernels. Determined average content of fusarious kernels was 6.01%, varying in range from 0% to 29.65 %. The obtained results, which exceeded the upper limits of permitted contents defined by national and EU regulations, pointed to the need for investigation of presence of Fusarium metabolic products, i.e. mycotoxins (zearalenone (ZEA) and deoxinivalenol (DON)) in wheat. Mycotoxin content was determined in average wheat samples and in wheat samples with increased content of fusarious kernels. Direct enzymatic immunoaffinity test (ELISA) was applied for determination of mycotoxin content. Although high content of fusarious kernels characterizes wheat crop in 2010, the determined quantities of two investigated mycotoxins did not exceed maximal permitted content. Consequences of unfavorable quantity and structure of total impurities in wheat crop in 2010 reflect decreased commercial and technological quality of wheat and point out to the need of necessary wheat safety control. [ABSTRACT FROM AUTHOR]

The effects of wheat bug infestation (Eurygaster spp. and Aelia spp.) on the composition of wheat gluten proteins and its influence on flour technological quality were investigated in the present study. Wheat samples of six wheat varieties, collected from two localities in northern Serbia, were characterized by significantly different level of wheat bug infestation. Composition of wheat gluten proteins was determined using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS PAGE), while the selected parameters of technological quality were determined according to standard and modified empirical rheological methods (Farinograph, Extensograph, Alveograph, and Gluten Index). The surface morphology of the selected samples was viewed using scanning electron microscopy (SEM). Wheat from wheat bug-infested locality regardless of the variety had deteriorated technological quality expressed with higher Farinograph softening degree, lower or immeasurable Extensograph energy, and Alveograph deformation energy. The most important changes in the gluten proteins composition of bug-infested wheat were related to gliadin subunits with molecular weights below 75 kDa, which consequently caused deterioration of uniaxial and biaxial extensibility and dough softening during mixing. [ABSTRACT FROM AUTHOR]

The effects of wheat bug infestation (Eurygaster spp. and Aelia spp.) on the composition of wheat gluten proteins and its influence on flour technological quality were investigated in the present study. Wheat samples of six wheat varieties, collected from two localities in northern Serbia, were characterized by significantly different level of wheat bug infestation. Composition of wheat gluten proteins was determined using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS PAGE), while the selected parameters of technological quality were determined according to standard and modified empirical rheological methods (Farinograph, Extensograph, Alveograph, and Gluten Index). The surface morphology of the selected samples was viewed using scanning electron microscopy (SEM). Wheat from wheat bug-infested locality regardless of the variety had deteriorated technological quality expressed with higher Farinograph softening degree, lower or immeasurable Extensograph energy, and Alveograph deformation energy. The most important changes in the gluten proteins composition of bug-infested wheat were related to gliadin subunits with molecular weights below 75 kDa, which consequently caused deterioration of uniaxial and biaxial extensibility and dough softening during mixing.

Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparation), so that can be said that this sample was "conditionally" the lightest. The lowest values of y (%) were found for diet bread, so that it can be considered as the "conditionally" the darkest product. Colors of all investigated bread samples were lighter after three days of keeping compared to day 0. Changes of average reflectance of bread samples packed in polyethylene packaging with keeping time can be described by linear equation (correlation coefficient 0.99). The dominant wavelength of barley and diet bread confirm the presence of yellow pigment. Color qualities of the mentioned kinds of bread depend on processes during bread staling and raw material composition of bread (flour). Color quality measurements can be used as easy auxiliary method for screening in the development of slower staling bread.