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U radu je ispitan utjecaj dodatka pšeničnog, kukuruznog i rižinog brašna te različite količine dodane vode (21 %, 23 % i 27 %) u procesu ekstruzije na strukturu ekstrudiranih žitarica za doručak. Uzorci su pripremljeni sa i bez slatkog premaza. Teksturalna svojstva suhih ekstrudiranih kuglica i kuglica pripremljenih kao obrok s mlijekom ispitana su pomoću senzorskih metoda i instrumentalno pomoću analizatora teksture TA.XT Plus. Weibullova jednadžba se koristila za nelinearnu regresijsku analizu eksperimentalnih podataka za apsorpciju mlijeka i promjenu hrskavosti u pripremljenom obroku tijekom vremena. Hrskavost suhih ekstrudiranih uzoraka bez premaza je bila mnogo veća od hrskavosti uzoraka s premazom. Najveću hrskavost imali su uzorci od čiste pšenične krupice i brašna, a najmanju, uzorci od mješavine pšenične krupice i kukuruznog brašna. Povećanjem količine dodane vode u procesu ekstruzije smanjivala se hrskavost gotovog proizvoda. Sposobnost apsorpcije mlijeka i gubitak hrskavosti u obroku s mlijekom bili su mnogo jače izraženi i brži kod uzoraka bez premaza u odnosu na uzorke s premazom.

High blood pressure is one of the major causal factors in cardiovascular diseases, which can be successfully decreased by reduction of sodium chloride (salt) intake in diet. The average daily salt intake of Croatian population is high (13-16 g/day) and surpasses the quantity of physiological requirements (6 g/day). Salt content in Croatian bakery products accounts  2% ( 20 g/kg flour=13 g/kg bread ; 5 g Na/kg bread). This share is even higher in products strewed with salt. Most consumers of those products are younger, who get into a habit of eating salty food from childhood. Currently, the levels of salt used in baking are extremely variable and it is very difficult to obtain absolute levels of salt in bread. Therefore, the aim of this paper was to estimate the salt content in bakery products in Osječko-baranjska County. The obtained results showed that the salt content in bread in the Osjecko-baranjska County varied in the range from 1.01 to 1.79%, and in special products from 2.04 to extremely 4.76%. Although the salt addition has an impact on sensory and technological properties, investigations showed that salt addition in bakery products can be reduced up to 25% without negative effect on quality. This target could be achieved in a stepwise process across the next three years. Discussions with the bakery products industry and the government would be anticipated to define a way to achieve the reduction in salt level consistent with technological and organoleptic needs.

The malt industry in the Republic of Croatia stimulates the production of spring barley cultivars. However, the production of winter barley for malting purposes is noticeable, especially because of the positive influence of winter barley on production stability and pronounced effect of global warming. Ability of grain degradation during malting and malt modification parameters represent substantial evaluation criteria in barley breeding for malting quality. Six barley cultivars were grown at the locations of Osijek and Nova Gradiska for three successive years. Our study included cultivars of different seasonal type. Zlatko, Barun and Vanessa are two-rowed winter type barley cultivars and Fran, Matej and Scarlett are spring barley cultivars. The results of grain yield and cytolytic degradation showed significant differences among cultivars of winter and spring type as well as specific interactions between cultivars and environmental conditions. Cultivars Zlatko and Barun showed significantly (P≥ 0.01) higher grain yield in comparison with other cultivars. Generally, spring barley cultivars when compared with winter cultivars had significantly higher malt extract content (80.57 ; 79.65), lower malt extract fine-coarse difference (1.49 ; 2.12), lower wort viscosity (1.588 ; 1.682), higher β glucanase activity (416 ; 324) and lower malt β -glucan content (2, 101 ; 1, 731), together with specific interactions with growing conditions.

Natural, time-dependent process of ageing takes place during seed storage. Free radical generation/oxidation and non-enzymatic glycosylation within seeds occur, causing molecular damage, seed deterioration, loss of viability and finally seed death. Velocity of occurring chemical reactions is influenced by two main factors: relative humidity and temperature during seed storage, and as they are higher, deteriorative changes within seeds increase, consequently leading to the loss of germination. In order to determine the effect of relative humidity and temperatures during storage on seed deterioration, we have examined changes of germination and germination energy of three wheat varieties aged under different storage conditions. Wheat seeds of the cultivars Divana, Žitarka and Srpanjka, were aged during one year under four different storage conditions: (1) 4 ± ; 0.5 °C ; 45 ± ; 4 % RH ; (2) 25 ± ; 0.7 °C ; 45 ± ; 7 % ; (3) 40 ± ; 0.6 °C ; 45 ± ; 2 % RH ; and (4) warehouse conditions fluctuating from 2-25 °C and 60-74 % RH due to environmental climate changes. Germination and germination energy of wheat seeds were determined monthly. Decrease of germination and germination energy were observed for seeds aged at 40 ± ; 0, 6 °C ; 45 ± ; 2% RH, followed by seeds aged at 25 ± ; 0, 7 °C ; 45 ± ; 7% RH, while for seeds kept at 4 ± ; 0, 5 °C ; 45 ± ; 4% RH or at warehouse conditions observed changes were minimal or statistically insignificant. Germination energy decrease always preceded decrease in germination ability. Dependent on variety, 35 – 85% of seeds aged at 40 ± ; 0.6 °C ; 45 ± ; 2% RH and 10 - 20% of seeds aged at 25 ± ; 0, 7 °C ; 45 ± ; 7% RH lost germination ability after one-year storage, while loss of germination energy was even higher. Due to an earlier decrease, it seems that germination energy could be used as an indicator of deteriorative changes within seeds during storage.

Free radical generation/oxidation and nonenzymatic glycosylation within seeds that occur during seed storage/ageing cause molecular damage and subsequently lead to protein denaturation and loss of enzyme activities. Synergistic effect of these molecular impairments could manifest through physicochemical changes of wheat seeds milling products, and among them, the Falling number (FN). Since the Falling number represents an indirect measure of α -amylase activity, it could be expected that molecular damages of proteins/enzymes during seed ageing will lead to changes in α -amylase activity, and subsequently FN. Thus, the aim of this study was to investigate changes of the Falling number of three wheat varieties aged one year under different storage conditions. Wheat seeds of varieties Divana, Žitarka and Srpanjka, were aged during one year under four different storage conditions: (1) 4 ± ; 0.5 °C ; 45 ± ; 4% RH ; (2) 25 ± ; 0.7 °C ; 45 ± ; 7% ; (3) 40 ± ; 0.6 °C ; 45 ± ; 2% RH ; and (4) warehouse conditions fluctuating from 2 - 25 °C and 60 - 74% RH due to environmental climate changes. The Falling number in wheat seeds flours was determined monthly. During one-year ageing all three wheat varieties showed an increase in the Falling number. The increase was dependent on the variety (Divana > Žitarka > Srpanjka) as well as applied ageing conditions as follows: 40 ± ; 0.6 °C ; 45 ± ; 2% RH > 25 ± ; 0.7 °C ; 45 ± ; 7% RH > 2 – 25 °C ; 60-74% RH > 4 ± ; 0.5 °C ; 45 ± ; 4% RH. Comparison of FN changes under various storage conditions indicate the significant increase in FN starting from the storage temperature rise above +15 °C. High correlation between FN and accumulation of advanced glycosylation end products indicates that FN increase could be attributed to molecular impairments of proteins and α amylase activity due to non-enzymatic glycosylation and subsequent Maillard reactions.

The aim of this study was to determine the optimum of sourdough process parameters to improve bread quality. Two types of flour with different ash content (0.4% and 1.1%) were used. Water-flour mixes (1:1 and 2:1), from each wheat flour, were fermented at 25, 30 and 35 °C. Wheat sourdough was prepared with a single strain of lactic acid bacteria starter culture, Lactobacillus brevis. The content of sourdough incorporated in bread was 20% (v/w). A control sample which contained no acidification material was also prepared. The baking response was determined using a standard baking test. Specific volume, water content, crumb hardness, pH value and total titratable acidity (TTA) of breads were evaluated, respectively. The obtained results showed that sourdough process parameters influenced wheat bread quality parameters. The water content of sourdough and fermentation temperature significantly changed the loaf specific volume. The addition of sourdough increased water content of fresh bread crumb centre and decreased crust water content. Textural studies revealed that addition of sourdough with water-flour ratio 2:1 reduced the hardness of fresh bread crumb. Furthermore, breads with sourdough (water-flour ratio 2:1) showed lower pH values than bread samples with sourdough (water-flour ratio 1:1). The results obtained in this study suggest that sourdough fermentation temperature of 25 and 30 °C, as well as water-flour ratio 2:1, could improve bread quality parameters.

Bread staling process involves several physico-chemical changes that produce different undesirable properties like firmness increase, drying of bread crumb, odour changes etc. It is considered that the most responsible process for bread staling at the molecular level is starch retrogradation, mainly amylopectin retrogradation from amorphous to semi-crystalline state. The objective of this research was to investigate influence of maltogenic α -amylase, 1, 3-specific lipase with both lipase and phospholipase activity, hydrocolloid carboxymethylcellulose (CMC) and emulsifier diacetyl tartaric acid ester of monoglyceride (DATEM) on bread staling process The following analyses were conducted during seven days of bread storage: determination of amylopectin recrystalisation with differential scanning calorimetry (DSC), texture profile analyses (TPA) and amylographic investigation of bread slurries. Non-linear estimation of experimental data was carried out according to Avrami model of polymer crystallisation. The greatest influence on texture of fresh samples and the smallest change of firmness, resilience and cohesiveness during staling were caused by combined addition of α -amylase and lipase. Synergistic effect of these enzymes was confirmed by DSC determination of retrogradation enthalpy Δ H. Decrease of breakdown viscosity was the most noticeable change of amylografic parameters during bread staling.

Samples of the six malting barley cultivars were collected from two different locations, Osijek and Nova Gradiska, during the harvest years of 2004, 2005 and 2006. Zlatko, Barun and Vanessa are two-rowed winter type barley cultivars and Fran, Matej and Scarlett are spring barley cultivars. These samples were subjected to grain analyses, comprising protein content and hordein fraction content by reversed-phase high-performance liquid chromatography (RP-HPLC). The samples were micro-malted and the malts were analyzed to determine the influence of grain composition and the influence of growing conditions on malt extract and protein modification during malting. The results of grain protein content showed that there was no significant difference among cultivars of different seasonal type, but the protein component was highly sensitive to the growing conditions. The primary storage protein fraction in barley grain, hordein, was significantly affected by a growing season, but was less influenced by location. Marked variation in malt extract content over the different cultivars and environments was also observed. Malt protein modification indicators have included Kolbach Index (KI), free amino nitrogen (FAN) and the rate of hordein degradation during malting. Significant differences among cultivars and environments were found for all traits. The reported results clearly indicate that barley breeding trials are grown essentially to test the malting quality potential of selected cultivars.

Ispitan je stupanj onečišćenja brašna različitih tipnih brojeva i pšenice prije i nakon čišćenja aerobnim mezofilnim bakterijama, aerobnim sporogenim bakterijama, bakterijama porodice Enterobacteriaceae i bakterijom vrste Escherichia coli. Brašno T-400 prosječno je bilo onečišćeno s 8, 97×103 aerobnih mezofilnih bakterija i 190 aerobnih sporogenih bakterija u 1 g uzorka. U 8 uzoraka brašna T- 400, od 17 analiziranih, ustanovljene su bakterije porodice Enterobacteriaceae, što iznosi 47, 06%. Prosječan broj aerobnih mezofilnih bakterija u brašnu T-500 iznosio je 2, 59×105, a aerobnih sporogenih bakterija 350 u 1 g. U 11 uzoraka brašna T-500, od 21 analiziranog, ustanovljene su bakterije porodice Enterobacteriaceae, što iznosi 52, 38%. Brašno tipa 850 prosječno je bilo onečišćeno sa 5, 8×104 aerobnih mezofilnih bakterija i 290 aerobnih sporogenih bakterija u 1 g uzorka. U 17 od 21 analiziranog uzorka (80, 95%) ustanovljena je prisutnost bakterija porodice Enterobacteriaceae. Prosječan broj aerobnih mezofilnih bakterija u pšenici iz silosa iznosio je 1, 08×105, a aerobnih, sporogenih bakterija 500 u 1 g. Bakterije porodice Enterobacteriaceae ustanovljene su u 4 od 21 analiziranog uzorka (19, 05%). U pšenici iz silosa mlina ustanovljeno je najveće onečišćenje aerobnim mezofilnim bakterijama od prosječno 6, 4×105, i aerobnim sporogenim bakterijama od 750 u 1 g uzorka. U 8 od 21 analiziranog uzorka ove pšenice utvrđena je prisutnost enterobakterija (38, 10%). Prisutnost bakterija vrste Escherichia coli nije ustanovljena u analiziranim uzorcima brašna i pšenice. Bakterije porodice Enterobacteriaceae u prirodi su vrlo rasprostranjene. Mnoge od njih mogu uzrokovati različite poremećaje i bolesti ljudi stoga je određivanje ovih bakterija u namirnicama i sirovinama za njihovu proizvodnju od velike važnosti.

Utjecaj reducirane obrade tla na reološka svojstva pšenice uključuju farinografske, ekstenziografske i amilografske parametre. U proizvodnji pšenice primijenjeno je osam različitih sistema obrade na jednom eksperimentalnom polju na lokalitetu u regionu Baranja, sjeveroistočna Hrvatska tijekom 2002, 2003 i 2004 godine. Utjecaj reducirane obrade na reološka svojstva pšenice nije bio značajan u drugoj (2003) i trećoj (2004) godini. Međutim, u trogodišnjem prosjeku utjecaj reducirane obrade nije pokazao statistički značajne razlike u farinografskim parametrima, osim na stabilnost tijesta. Suprotno tome, utjecaj godine bio je statistički vrlo značajan na sve farinografske parametre. Interakcija godina i reducirana obrada bila je značajna za razvoj tijesta, rezistentnost i kvalitetni broj. U sve tri godine istraživanja utjecaj godine bio je značajan i vrlo značajan za sve ekstenziografske parametre. Interakcija godina x reducirana obrada bila je značajna za rastezljivost tijesta, dok reducirana obrada nije imala značaja. U trogodišnjem prosjeku reducirana obrada nije pokazala značajne razlike u amilografskim parametrima, osim na početak bubrenja. DH, CH, CWDS, CwNs i CsNw produciraju jednako kvalitetna reološka svojstva pšenice i neznatno bolja od konvencionalne obrade, te se ovi sistemi obrade mogu primijeniti kao jedna od zamjena u proizvodnji pšenice.

Često upotrebljavan dodatak koji daje tamnu boju pekarskim proizvodima je ječmeni slad. Takvi dodaci se prema « Pravilniku o žitaricama, mlinskim i pekarskim proizvodima, tjestenini, tijestu i proizvodima od tijesta» moraju deklarirati, što se u praksi često ne poštuje. Kontrola ovih proizvoda je otežana, jer ne postoji priznata metoda otkrivanja dodatka na bazi slada. U svrhu kontrole takvih proizvoda razrađena je modificirna spektrofotometrijska metoda (prema Winkleru i Plestenjaku) određivanja hidroksi-metil-furfurala (HMF), koji nastaje kao produkt Maillard-ove reakcije za vrijeme pečenja kruha. Dodatkom slada udjel HMF se značajno povećava kako u sredini tako i u kori kruha. Prema istraživanjima (Plestenjak) veća koncentracija od 5 mg/kg na s.t. u sredini kruha ukazuje na dodatak slada. U radu su određeni udjeli HMF u sredini različitih vrsta tamnih kruhova prikupljenih direktno s polica maloprodajnih mjesta na području Slavonije i Baranje. Koncentracija HMF u ispitanim uzorcima kruhova iznosila je od 2, 76 mg/kg (za bijeli kruh) do 141, 19 mg/kg za kruh ispod peke. Svi ispitani kruhovi, osim bijelog kruha imali su udjel HMF u sredini kruha, veći od 5 mg/kg na s.t.

U svijetu se, kao i kod nas, mnogo govori o „ četiri bijela otrova“ misleći pri tome na svinjsku mast, šećer, sol i bijelo brašno, tj. bijeli kruh. Njihovo ograničenje u prehrani ima značajnu ulogu u prevenciji kardiovaskularnih bolesti. Visoki krvni tlak je glavni uzročni čimbenik za srčane bolesti, a može biti uspješno smanjen redukcijom unosa natrija u prehrani. Uobičajeni unos natrija za stanovništvo diljem Europe je visok i premašuje količine potrebne za normalno funkcioniranje. Stoga mnoga nacionalna i međunarodna tijela donose kao svoje ciljeve redukciju količine kuhinjske soli (natrija) u prehrani. 70% ukupne količine kuhinjske soli unosi se preko gotovih i polugotovih prehrambenih proizvoda. Unos kuhinjske soli preko kruha i pekarskih proizvoda prema nekim istraživanjima iznosi oko 30%. Količina soli u pekarskim proizvodima kod nas iznosi oko 2%. Ovaj udio je znatno povećan ponudom pekarskih proizvoda koje su još posipane solju. Najveći potrošači takvih proizvoda (pecivo za doručak) je mlađa populacija, kod kojih se onda još od djetinjstva stvara navika na slani okus. Iako dodatak soli utječe na okus i na tehnološka svojstva, istraživanja su pokazala da se dodatak soli u standardnim pekarskim proizvodima može smanjiti do 25% bez utjecaja na kakvoću proizvoda. Stoga su mnoge zemlje postavile za cilj redukciju soli u pekarskim proizvodima za 10 do 25%, sa ciljem navikavanja potrošača na namirnice s manjim udjelom soli, čime se postiže i dalekoročna prevencija kardiovaskularnih bolesti.

The effect of tillage systems (TS) on wheat reological properties including farinographic, extensographic and amilographic parameters was studied. Eight different tillage systems were compared in winter wheat (Triticum aestivum L.) production on one experimental field (chrenosem) located in the Baranya region of north-eastern Croatia in 2002, 2003 and 2004. The influence of RT on farinogaphic parameters was not significant for the second and thread years. However, TS did not show statistically significant difference in farinograph parameters, except the dough stability in the 3-year average. In the contrary the influence of year shows statistically significant differences on all farinographic parameters. Interaction year and tillage system were significant for dough development, resistance and quality number. Among three vegetation years factor Y was significant different for all extensographic parameters, interaction Y + TS was significant different for the extensibility, while the factor TS did not show significant difference. In the 3-year average, RT did not show statistically significant difference in amilographic parameters, except beginning of gelatinisation. To sum up, DH, CH, CWDS, CwNs and CsNw produced equal quality reological properties wheat and slightly better than CT and these systems could be presented as an even-handed replacement for tilling.

Starenje zrna je prirodan, vremenski ovisan proces koji započinje žetvom te traje tijekom skladištenja zrna, za vrijeme kojeg se u zrnu sporo odvijaju kemijske reakcije nastanka slobodnih radikala, oksidacije te neenzimske glikozilacije. Oštećenja sastavnih biomolekula zrna nastala ovim reakcijama mogu se negativno odraziti na fizikalno-kemijske i tehnološke karakteristike zrna kao i produkte meljave. Obzirom da su dosadašnja istraživanja fizikalno-kemijskih i tehnoloških promjena uglavnom provođena pri uvjetima ubrzanog starenja (vlažnost >75% RH ; t >40°C), nameće se neophodnim istražiti promjene koje se dešavaju prirodnim starenjem. Upravo se ovim istraživanjem pokušalo ustanoviti koje su to fizikalno-kemijske i tehnološke promjene uočljive pri realno mogućim uvjetima skladištenja. Zrna tri domaće sorte pšenica, Divane, Žitarke i Srpanjke, skladištena su godinu dana pri četiri različita režima temperature i relativne vlažnosti zraka (RH): (1) 4 ± 0, 5°C ; 45 ± 4% RH ; (2) ; (3) 40 ± 0, 6°C ; 45 ± 2% RH te (4) skladištu otvorena tipa sa klimatski uvjetovanim varijacijama temperature i vlažnosti 2-25°C, 60-74% RH. Fizikalno-kemijske (udio proteina, udio škroba, stupanj kiselosti i hektolitarska masa) te tehnološke promjene (vlažni gluten, sedimentacijska vrijednost i alveografska vrijednost rada deformacije -W) koje se dešavaju u zrnjevlju, praćene su mjesečno. Tijekom jednogodišnjeg skladištenja uočeno je sniženje udjela škroba, povišenje stupnja kiselosti, nepromijenjivost ili povišenje udjela vlažnog glutena, sniženje ili povišenje sedimentacijske vrijednosti te porast rada deformacije (W). Intenzitet i tip promjena pokazao se ovisnim o uvjetima skladištenja i sorti pšenice. Najveće promjene uočene su u zrnevlju čuvanom pri 40 ± 0, 6°C ; 45 ± 2% RH, potom zrnjevlju čuvanom pri 25 ± 0, 7°C ; 45 ± 7% RH, dok su za zrna čuvana pri 4 ± 0, 5°C ; 45 ± 4% RH ili u skladištu otvorena tipa promjene statistički neznačajne ili minimalne. Sortne razlike u intenzitetu i tipu promjena skladištenjem uočene su za udio škroba, udio vlažnog glutena i sedimentacijsku vrijednost.

U radu su uspoređena fizikalna svojstva svježih kruhova pripravljenih od pšeničnog brašna i kruhova koji su zamrzavani, te odmrzavani zagrijavanjem pomoću mikrovalova. Uzorci kruha pripravljani su s dodatkom bioloških i kemijskih zakiseljivaća, te s/bez dodatka 1% karboksimetilceluloze CMC). Ispitivani su uzorci kruha pripravljeni od tijesta koje je biološki zakiseljeno na tri načina: pomoću dvije čiste starter kulture mliječno-kiselih bakterija - Lactobacillus plantarum (I. tip) i L. brevis (II.tip), te s dodatkom kiselog tijesta u prahu (III. tip). Kemijsko zakiseljvanje provedeno je dodatkom mliječne kiseline, kao najvažnijeg produkta mikroorganizama kiselog tijesta. Također pripravljen je i kontrolni uzorak, bez zakiseljivača i CMC. Ispitivana su slijedeća svojstva kruha: specifični volumen, udjel vode, tvrdoća sredine, te ukupna titracijska kiselost (TTA) i pH vrijednost. Rezultati ispitivanja su pokazali da dodatak bioloških zakiseljivaća i CMC dovodi do povećanja specifičnog volumena kruha u odnosu na kemijski zakiseljene i kontrolne uzorke. Svi uzorci koji su zamrzavani i odmrzavani mikrovalovima imali su manji specifični volumen, kao i udjel vode, te veću tvrdoću u odnosu na svježe uzorke kruha. Na TTA i pH vrijednost zamrzavanje i odmrzavanje mikrovalovima nije pokazalo statistički značajan utjecaj.

Solvent Retention Capacity (SRC) and Alkaline Water Retention Capacity (AWRC) are relatively new methods for examining wheat flour quality. These methods are used to determine flour capacity of holding different solutions after centrifugation. Lactic acid SRC is associated with gluten characteristic, sodium carbonate SRC is associated with levels of damaged starch, sucrose SRC is associated with pentosan characteristics while water SRC and Alkaline Water Retention Capacity (AWRC) are influenced by all of those flour constituents. Flour samples of quality groups B1 and B2 from the East Croatia region were investigated. Possible correlation between the results obtained by these two methods and farinograph, mixograph, extensograph and glutograph results were examined. There was a significant correlation between the results of these two methods and almost all mixograph parameters, farinograph water absorption, extensograph energy and dough resistance to extension, as well as glutograph resistance to extension. The results also showed that SRC and AWRC are acceptable methods for determining wheat flour quality, especially when we need fast results or lack equipment for determination of dough rheological properties, or if only a small amount of sample is accessible.

The ash (or mineral) content serves as a measure for the share level of layer particles in flour and is used for determining the flour type. It is necessary, especially during wheat milling, to determine the ash content in wheat flour as fast and as simple as possible. There are two methods for determining the ash content according to ICC Standard Methods: method of incineration (ICC– Standard No. 104/1) and the method of ash determination by conductivity (ICC-Standard No. 157). Since these two methods take a lot of time, we tried to modify conductometric method insomuch that procedure could be simplified and shortened. ICC-Standard No. 157 demands thermo stating of flour suspension during 1 hour at 30°C and 5 minute centrifugation at 4000 rpm. We, therefore, tested the influence of a shorter extraction time and the influence of electrical conductivity measurement directly in flour-water suspension (without previous centrifugation) on result accuracy. Fifteen samples of wheat flour with the ash content ranging from 0.403 to 1.536 % were tested. Based on the gained results, it could be concluded that electric conductivity measurements indicate high precision results even if carried out directly in flour-water suspension and after only 15 min. Thus, the standard conductivity method of determining the ash content in wheat flour is being modified and therefore, this particular way of determining ash content, is far more simpler, faster and less expensive than the standard method of incineration (ICC– Standard No. 104/1) and the method of ash determination by conductivity (ICC-Standard No. 157). So, it could have an excellent application in industrial practise in cases when it is necessary to quickly obtain data.

Cooking loss is an important factor for pasta quality. Pasta cooking quality can be evaluated on the data base of the cooking loss. The standard method is used for determining the cooking loss by evaporating the cooking water to dryness and then drying at 130 °C for 1 hour. This method is long lasting and in some cases unreliable. Cooking loss can be determined by the colorimetric method which is performed by measurement absorption of the purified water aliquot of pasta cooking with iodine on 650 nm. This method is faster and more precise than the standard one. The cooking loss of pasta made from Triticum durum and Triticum aestivum wheat was determined by colorimetric and standard method after optimal and overcooked time. The samples of pasta made from Triticum durum wheat show much better coefficient of linear correlation between standard and colorimetric method when pasta is cooked optimal time and overcooked (r=0, 833 and r=0, 719). The samples of overcooked pasta made from Triticum aestivum wheat do not show correlation between methods.

The aim of this work was to determine the malting quality of some typical Slavonian bread wheat varieties. The accent was on the possibility of pale malt production, but the other malts were considered as well. Despite inherent limitations of the investigation, some of the obtained malts were of favorable quality. With the exception of a transient increase of average corn vitreosity, all the other physical and physiological parameters were within recommended values for pale malt, including total grain malt losses. The chemical analysis revealed a favorable extract yield in all samples, although an increased total nitrogen in grain and wort decreased attenuation limit. A larger extract difference can be partly ascribed to the influence of malting procedure which should be modified in order to stimulate cytolysis. The viscosity of wort was satisfactory in all samples, indicating adequate share of total pentosans, as well as the ratio of total and soluble pentosans in wheats with low corn vitreosity. The level of total soluble nitrogen was too high in all samples. Approximately one half of total N was present as a high molecular fraction. The absolute concentration of a-amino N was also too high in all samples, with a very good FAN/soluble N ratio. The present results argue for a possibility of beer malt production of good quality from domestic wheat sorts. The malting of wheat sort OSK 5824/16-99 gave a malt which met criteria for pale beer malt, and can be categorized into the second quality group. Also, the problem of reducing high soluble N content, with concurrent decreases of high-molecular, and a-amino N, was recognized. This should become the decisive factor affecting the selection of appropriate wheat sorts.

Changes in chemical composition, grain quality parameters, oxidoreductase and exopeptidase activities of wheat grains infested by Sitophilus granarius were monitored during 1 year of storage. Significant increase in flour titratable acidity of infested grains occurred by day 90. Subsequently, infestation was followed by decrease of grain hectoliter weight on day 180, decrease of carboxypeptidase activity on day 240, polyphenol oxidase and catalase activities increased and total starch decreased on day 270, while significant changes of total protein content, extractable protein concentration, phenylalanyl-aminopeptidase and Zeleny sedimentation occurred between 300 and 360 days of storage. The data indicate that S. granarius infestation influenced chemical composition, quality parameters, as well as oxidoreductase and exopeptidase activity in wheat grains, but the extent of these changes was mostly detectable at higher levels of grain infestation. Among the examined parameters, flour titratable acidity and carboxypeptidase activity showed potential to be used as early indicators of grain infestation.

For the last twenty years we have witnessed a significant increase of an assortment of bakery products at Croatian market. Some of these products have been ascribed high biological value and beneficial influence on human health. The existing regulations prescribe a small number of quality parameters for the final products. As regards the basic bread types, the rules refer only to sensory properties, water content and sourness. The aim of this paper was to compare some quality parameters (water content, ash, fibers, proteins, fats and carbohydrates) of the most common bread types in Slavonia. The following bread types were analysed: white bread (from flour T-500), half-white bread (flour T-800 and T-850), corn bread, rye bread, wholemeal bread and "Bakin" (Grandmother's) bread, 59 samples in total. The samples were obtained from small producers, and the names were taken from the sample documentation. The examined bread samples differed in the ash content (p

The basic characteristic of flaky pastry products is a partial separation between the layers of the baked pastry. Flakiness and volume increase of flaky pastry are achieved by special pastry treatment and fat addition. Big ice crystalls can be formed during the freezing process which might damage the gluten lattice. Products made of such pastry have a smaller volume and bigger pores. This paper deals with the quality of flaky pastry produced with different fat shares (100 %, 75 % and 50 % concerning flour) and with various storage times. Fresh made pastry was frozen at temperature of - 18 °C. Examinations were done by the end of each storing week. The total storing time was seven weeks. By the end of each week the pastry samples were defrozen at room temperature, formed into square shapes and baked at 200 and 225 °C. Sensory evaluation of the quality characteristics of baked samples was done according to the internal standards. The following characterisitics were evaluated: crust colour, external appearance, smell, structure and taste. Volume increase was determined and structural properties were measured by penetrometer. The highest average mark for all quality characteristics was given to the sample with 75 % of fat content baked at 200 °C and the sample with 50 % of fat content baked at 225 °C. The samples with 100 % of fat content had the biggest volume increase and flakiness but a very intensive fat flavour. Storing time had no effect on the quality characteristics of examined samples.

In this paper the quality of frozen flaky pastry with different mass fraction of fat and water and different storage time was determined. Mass fractions of the fat were 50, 75 and 100%. The fresh manufactured flaky pastry was frozen at -18 °C. During 7 weeks of storage time the experiments were conducted after each week. After every week, the flaky pastry samples were defrosted at the room temperature and than formed into squares, which were baked at 200 and 225 °C. Initial freezing points Ti of flaky pastry samples were determined by use of differential thermal analysis (DTA). The largest efect of cryoscopic depression on initial freezing point Ti was exhibited by the samples with the smaller mass fraction of the fat: a) from -2, 48 to -2, 25 °C for sample with 50 % of fat, b) from - 2.41 to - 2.21 °C for sample with 75 % of fat and c) from - 1.88 to - 1.78 °C for sample with 100 % of fat. Sensory evaluation of the quality properties of the baked samples was done according to the internal standard. The samples with the mass fraction of 50.% fat baked at 225 °C got the highest mean mark for all quality properties. The flaky pastry samples with the mass fraction of 100% fat showed the best lamination, but also the intensive fat flavour. The storage time did not influence quality properties of experimental flaky pastry samples.

The research aim of this work was to closely examine the impact of various concentrations of some hydrocolloids on rheological properties of wheat flour with distinct amylolytic activity. Solutions of two hydrocolloids, i.e. pectin and carboxymethylcellulose were used. The amylolytic activity of flour, as well as changes of its rheological properties by adding different concentrations of hydrocolloids were measured with Brabender amylograph and by Hagberg-Pertens Falling Number. The results of rheological examinations showed that by adding low concentrations of hydrocolloids (0.2 – 2.0 % of pectin and 0.075 % - 0.75 % of CMC) the value of the Falling Number as well as amylographic maximum of wheat flour were significantly changed even with small changes of concentrations. The extent of their effect depended upon the chemical structure of the added hydrocolloids. Comparison between Brabender amylograph and Hagberg-Pertens Falling Number parameters showed high coefficients of linear correlation.

Wheat straw contains higher content of cellulose and a certain amount of macro and microelelments that play a significant role in nutrition. Influence of wheat straw addition on production of bakery products was studied. Flour type T-850 was used with the addition of 5, 10 and 15% of fine milled and sterilized straw. Standard chemical and rheological analyses were done for all samples. Laboratory test baking was performed and sensory evaluation of the end products was done after 24 hours. Crumb elasticity and uniformity of pores, colour and crust volume were evaluated according to the existing standards. The obtained results showed that the addition of wheat straw up to 10% could be used in producing special types of bakery products.

The effect of replacing the wheat with the maize, soy and rice breadcrumbs in the formulation of the gluten-free meatballs was investigated. Four different formations of meatballs were prepared by mixing the minced meat (pork and beef, 50 : 50) with 20% of wheat (control), maize, soy and rice breadcrumbs, eggs and spices. Meatballs 80 mm in diameter and 25 mm thick were fried in the pan on the sunflower oil for 5 minutes on both sides. Sensory evaluation, colour determination, oil uptake and texture profile analysis (hardness, springiness cohesiveness, chewiness and resilience) of meatballs were performed. Results showed that only the addition of soy breadcrumbs decreased the sensorial acceptability of meatballs. Sensorial properties of gluten-free meatballs did not deteriorate with replacement of the wheat breadcrumbs with that of maize and rice and some of the sensorial properties (taste) were even better when maize breadcrumbs were used. Colour and textural properties of gluten-free meatballs were quite similar, except for the instrumental colour L* value in meatballs with addition of soy breadcrumbs. In conclusion, in order to benefit consumers with celiac disease and gluten intolerance, maize and rice breadcrumbs could be used as an excellent replacement for wheat which is traditionally used in the formulation of the meatballs.

Osnovna karakteristika proizvoda od lisnatog tijesta je djelomična razdvojenost slojeva pečenog tijesta. Lisnatost i povećanje volumena lisnatog tijesta postiže se posebnim načinom obrade tijesta i dodatkom namjenske masnoće. Tijekom postupka zamrzavanja može doći do stvaranja krupnih kristala leda, koji mogu oštetiti glutensku rešetku. Proizvod od takvog tijesta imati će manji volumen i veće šupljine. Ovim radom ispitana je kakvoća lisnatog tijesta proizvedenog s različitim udjelima masti (100 %, 75 % i 50 % računato na brašno), te različitim periodom skladištenja. Svježe proizvedeno tijesto zamrznuto je pri temperaturi od – 18 °C. Ispitivanja su vršena nakon svakih tjedan dana uskladištenja a ukupno vrijeme skladištenja iznosilo je 7 tjedana. Nakon svakih tjedan dana uzorci tijesta su bili odmrznuti pri sobnoj temperaturi, oblikovani u četverokute i pečeni pri temperaturama 200 i 225 °C. Senzorska ocjenjivanja kvalitetnih svojstava pečenih uzoraka vršena su prema internom standardu. Ocjenjivalo se : boja korice, vanjski izgled, miris, struktura i okus. Određeno je povećanje volumena a strukturna svojstva mjerena su penetrometrom. Najvišu srednju ocjenu za sva kvalitetna svojstva dobio je uzorak sa 75 % masti pri temperaturi pečenja od 200 °C i uzorak s udjelom masti od 50 % pri temperaturi pečenja od 225 °C. Kod uzoraka tijesta s udjelom masti od 100 % zamjećeno je najveće povećanje volumena i lisnatosti ali i intenzivan okus na masnoću. Vrijeme uskladištenja nije utjecalo na kvalitetna svojstva ispitivanih uzoraka.

Udio pepela (mineralnih tvari) služi kao mjerilo udjela čestica omotača u brašnu, te pokazuje stupanj iskoristivosti pšenice pri mljevenju. U mnogim zemljama na osnovi udjela pepela vrši se tipizacija brašna. Standardna metoda određivanja pepela je žarenje uzorka pri temperaturi od 900 °C. Ova metoda zahtjeva dosta vremena, rada i energije. Kako je, posebno tijekom mljevenja pšenice, neophodno što brže i jeftinije odrediti udio pepela u mlinskim proizvodima, predložena je metoda određivanja pepela mjerenjem električne vodljivosti u ekstraktu brašna. U radu su ispitana 43 uzorka brašna mekih pšenica s rasponom udjela pepela od 0, 400 do 2, 00 %. Svim uzorcima određen je udio pepela standardnom i konduktometrijskom metodom. Dobiveni rezultati pokazuju visoku vrijednost koeficijenta linearne korelacije između udjela pepela određenog standardnom metodom i mjerenjem elektroprovodljivosti ekstrakta brašna.

Osim povećanog udjela celuloznih tvari pšenična slama sadrži i određeni udio makro i mikroelemenata, koji imaju važnu ulogu u prehrani. U radu je ispitan utjecaj dodaka pšenične slame u proizvodnji peciva. Upotrebljeno je pšenično brašno T-850, a dodatak fino samljevene i sterilizirane slame iznosio je 5, 10 i 15 %. Na svim uzorcima provedena su standarna kemijska i reološka ispitivanja. Provedena su laboratorijska probna pečenja a senzorsko ocjenjivanje gotovih proizvoda provedeno je nakon 24h. Ocjenjivalo se elastičnost sredine, ravnomjernost pora, boja i debljina kore prema važećem Pravilniku. Dobiveni rezultati pokazuju da se dodatak do 10 % pšenične slame može koristiti za izradu specijalne vrste peciva.

Cilj ovog rada je bilo utvrditi sladarsku kvalitetu nekih tipičnih slavonskih krušnih sorti pšenica Istraživanje je provedeno radi ispitivanja mogućnosti proizvodnje svijetlog pivskog slada, ali i ostalih tipova slada. I pored neizbježnih ograničenja u eksperimentu naki od dobivenih sladova su dobre kvalitete. Osim povećane prosječne staklavosti zrna, koja je bila prolaznog karaktera svi su drugi mehanički i fiziološki pokazatelji bili u preporučenim granicama za svijetli slad uključujući i ukupne gubitke prilikom slađenja. Kemijska analiza pokazala je vrlo dobar prinos ekstrakta u svim uzorcima ali je zbog povišenog udjela ukupnog dušika u zrnu i sladovini niža konačna prevrelost. Povišena razlika ekstrakta može se u određenoj mjeri pripisati i utjecaju postupka slađenja koji treba modificirati kako bi se pojačala citoliza. Viskoznost sladovina bila je zadovoljavajuća u svim uzorcima što upućuje na zadovoljavajući udio ukupnih pentozana i omjer ukupni/topljivi pentozani u pšenicama sa niskom staklavošću zrna. Udio ukupnog topljivog dušika bio je previsok u svim uzorcima. Oko polovice je bila visokomolekulska frakcija. Udio a-amino dušika također je bio previsok u apsolutnom iznosu dok je odnos FAN/ukupni topljivi dušik bio vrlo dobar u svim uzorcima. Rezultati istraživanja pokazuju da se od domaćih sotri koje zadovoljavaju polazne kriterije sladarske kvalitate može proizvesti kvalitetan pivarski slad. Slađenjem pšenice OSK 5824/16-99 dobiven je slad koji je prema analitičkim pokazateljima zadovoljio kriterije za svijetli, pivski slad, i može se svrstati u drugu sladarsku kvalitativnu grupu. Također je vidljivo da će glavni problem pri selekciji domaćih pšenica za potrebe proizvodnje pivskog slada biti smanjenje udjela ukupnog topljivog dušika u sladovini uz istodobno smanjenje i visokomolekulskog i a-amino dušika u njemu. To će nužno tražiti primjenu prikladnih agrotehničkih mjera jer su zbog senzorskih karakteristika piva ograničene mogućnosti intervencije u postupak slađenja.

U radu je određena kakvoća smrznutog lisnatog tijesta s različitim udjelima masnoće i vode, te različitim periodom skladištenja. Maseni udio masnoće iznosio je 50, 75 i 100 %. Svježe proizvedeno lisnato tijesto zamrznuto je pri temperaturi - 18 °C. Ispitivanja su vršena nakon svakih tjedan dana uskladištenja, a ukupno vrijeme skladištenja iznosilo je 7 tjedana. Nakon svakih tjedan dana uzorci tijesta su bili odmrznuti pri sobnoj temperaturi, oblikovani u četverokute i pečeni pri temperaturama 200 i 225 °C. Početna temperatura zamrzavanja Ti uzoraka tijesta bila je određena primjenom diferencijalne termičke analize (DTA). Najveće krioskopsko sniženje početne temperature zamrzavanja pokazuju uzorci s manjim udjelom masnoće: a) od - 2, 48 do -2, 25 °C za uzorak s 50 % masnoće, b) od -2, 41 do -2, 21 °C za uzorak sa 75 % masnoće i c) od -1, 88 do -1, 78 °C za uzorak sa 100 % masnoće. Senzorska ocjenjivanja kvalitetnih svojstava pečenih uzoraka vršena su prema internom standardu. Najvišu srednju ocjenu za sva kvalitetna svojstva dobio je uzorak s udjelom masti od 50 % pri temperaturi pečenja od 225 °C. Uzorci tijesta s udjelom masti od 100 % pokazali su najbolju lisnatost, ali i intenzivan okus na masnoću. Vrijeme uskladištenja nije utjecalo na kvalitetna svojstva ispitivanih uzoraka tijesta.

U ovom radu prikazani su rezultati mjerenja toplinske provodljivosti tijesta tipa "Mlinci" i dva tipa tijesta kao standard (tijesto AACC formula i tijesto formule HS). Aparatura za mjerenje toplinske provodljivosti korištena u ovom radu testirana je mjerenjem toplinske provodljivosti standardnih tijesta AACC i HS formule. Izmjerene vrijednosti toplinske provodjivosti za tijesto AACC formule u temperaturnom intervalu od 310 do 318 K vrlo dobro se slažu sa vrijednostima referiranim u radu Kulacki (1978). Stoga je aparatura korištena u ovom radu pogodna za mjerenje toplinske provodljivosti tijesta. Izmjerena je toplinska provodljivost tijesta tipa "Mlinci" ze temperature od 310 do 340 K i utvrđen utjecaj tipa brašna i temperature na toplinsku provodljivost tijesta "Mlinci".

Investigated influence of four temperatures on thermal conductivity of “Mlinci” dough.

One of the important factors of wheat flour quality is the ability of starch gelatinization, which depends on the presence of amylolitic enzymes, and on nature and condition of starch grains. This paper deals with the activity of  -amylase, measured by the Falling Number method, and the influence of flour moisture on exact determination of Falling Number. Falling Number of samples, where moisture was preliminary measured and the weighing regarding moisture recalculated, was determined. The obtained results were compared with the falling number results where flour moisture was assumed to be 14%, and flour weighing for Falling Number determination was 7 g. Fifty-one wheat flour samples of 1996/97 and 1997/98 harvest were examined. Wheat samples were milled on a laboratory mill, flour moisture was determined on moisture analyser which operates on thermogravimetry principle, Falling Number was determined by Hagberg -Perten method. The results were statistically evaluated by the Smirnov-Kolmogorov test and t-test. The norm tested by the Smirnov-Kolmogorov test, showed a normal distribution of information. Differences of arithmetic means were tested by the Student t-test. Based on experience the results were classified into six different categories sized 6, 7, 8, 9, 10 and 20. Statistically significant difference was established for classes smaller than 10. The Falling Number results, obtained by exact flour weighing with determined moisture, were in average 4, 17 % (15 to 16 s) smaller with regard to Falling Number results that assumed flour moisture to be 14 %. Established results show that in scientific work it is necessary to make corrections regarding moisture, while for mill and bakery industry that correction is not necessary. It is sufficient to have 7 g of weighed samples.

The aim of this study was to estimate the relation of hordein proteins of barley grain and malting quality of spring and winter barley. Samples of four spring cultivars (Fran, Astor, Matej and Scarlett) and three winter cultivars (Zlatko, Barun and Vanessa) were collected during three vegetation seasons from experimental fields of the Agricultural Institute Osijek. Prior to micromalting the barley samples were analyzed for crude protein content by non-destructive near infrared transmission method. Malt analyses were done according to the EBC official methods and the following parameters were determined: malt extract content, extract difference between fine and coarse grind malt, Kolbach index, viscosity, friability and β-glucans in malt. Barley grain and malt hordeins were analyzed by the reversed-phase high-performance liquid chromatography. A significant difference was found among spring and winter cultivars in malt extract content and friability. Regarding hordein content, the significantly higher content of D and C hordeins was found in spring cultivars, while the content of B hordein was significantly higher in winter type of cultivars. Statistically justified difference in total hordein content among spring and winter cultivars was not observed.

Studies have shown that the excessive intake of sodium/salt has a negative effect on health, primarily on the cardiovascular system. High blood pressure is one of the major casual factors in the cardiovascular diseases, which can be successfully decreased by reduction of sodium intake in diet. The average daily salt intakes of the European population are high (10-20 g salt/day) and surpass quantity of physiological requirements (5-6 g salt/day). Therefore, many international and national bodies set an aim to reduce the salt intake in diet. Since the average daily salt intake of Croatian population is 13- 16g/day, the Croatian Academy of Medical Science and other medical societies launched national programme for reducing salt intake. The first task of Croatian programme is to obtain the exact data on salt consumption. It is estimated that 70-75% of total salt comes from manufactured foods. Since the salt intake from bread is significant (~30%), the bakery industry is joining the national initiative to salt reduction. The aim of this paper was to estimate the salt content in bakery products in Osijek- Baranja County (East Croatia). The salt content was estimated in 23 samples of commercial bread and 22 samples of different rolls taken from the market. The obtained results showed that the salt content in bread in the Osijek-Baranja County varied in the range from 0.96 to 2.05%. %. This share is even higher in products strewed with salt (2.04 to extremely 4.76%). Most consumers of those products (breakfast rolls) are children and adolescent, who get the habit of eating salty food from childhood. Although the salt addition has an impact on sensory and technological properties, investigations showed that salt addition in bakery products can be reduced up to 25% without negative effect on quality. It may be possible to set an average target of salt reduction in Croatian bakery products gradually from 10 to 25% in the next three years, with the aim of getting used to food with less salt, which should contribute to long-term prevention of cardiovascular diseases. Discussions with the bakery products industry and the government would be needed to define a way to achieve the reduction in salt level consistent with technological and sensory needs.

Invisible infestation of wheat seeds by Sitophilus granarius during field ripening or postharvest handling is one of the main problems for grain storage facilities due to the lack of cheap and fast method of infestation detection, especially when small amount of seeds is infected by larvae. In order to determine whether the spectrofluorimetric, spectrophotometric and chemometric analysis of various extracts of wheat seeds infested by Sitophilus granarius larvae could be used for detection of seeds infestation, four different types of extracts: 50 mM Tris-HCl pH 8.9 ; 55% iso-propanol, methanol, and 20% TCA, of non-infested and infested wheat seeds have been examined for fluorescence properties and UV/VIS spectral characteristics, while chemometric analysis included determination of protein, reactive amino group, soluble sugar and polyphenolic content. Analysis of extracts of non-infested and moderately or significantly infested wheat seeds revealed significant differences in UV/VIS spectral characteristics and level of reactive amino groups and polyphenols between infested and non-infested seeds. Obtained results indicate that instrumental analysis of spectral characteristics of seed extracts could be used as a method for determination of seed infestation.

The effect of replacing the wheat with the maize, soy and rice flour and breadcrumbs in the formulation of the gluten-free coating mixture for fried food products was investigated. Six different coating butters were prepared by mixing water and egg white with wheat (control), maize, soy and rice flour, as well as with the mixture of maize and soy flour (50:50) and maize and rice flour (50:50), respectively. Dry breadcrumbs from the previously baked wheat, maize, soy and rice bread were also prepared. Turkey nuggets, made from minced turkey breasts, were dipped in the prepared wet coating batters and breadcrumbs and deep-fried in the palm oil for 3 minutes. Sensory evaluation, colour determination, oil uptake and texture profile analysis (hardness, springiness cohesiveness, chewiness and resilience) of turkey nuggets were performed. In addition to that, textural properties of fried coating that was removed from nuggets were also determined. Results showed that only the addition of soy flour decreased the acceptability of nuggets. Replacing the wheat flour and breadcrumbs with that of maize and rice did not deteriorate the fried nuggets characteristics and some of the properties (colour, appearance and total sensory score) were even better when maize and maize/rice mixture were used. In conclusion, in order to benefit consumers with celiac disease and gluten intolerance, maize and rice flour could be used as an excellent replacement for wheat which is traditionally used in the formulation of the coating mixture for fried food products.

Uvod: Visoki krvni tlak i njegove posljedice najznačajniji su uzrok smrtnosti u suvremenom svijetu. Unos soli putem hrane u djetinjstvu smatra se jednim od glavnih rizičnih čimbenika nastanka hipertenzije u odrasloj dobi. Za unos soli putem hrane bitno je znati kako se čak 70% soli unosi putem gotovih namirnica čiji sadržaj soli zapravo nije poznat. To je tzv. „skrivena sol“, koju nalazimo u različitim proizvodima od kojih su, zbog učestalosti njihove konzumacije u populaciji djece školske dobi, posebno značajni različiti pekarski proizvodi. Cilj ovog istraživanja bio je utvrditi učestalost svakodnevnog konzumiranja pekarskih proizvoda kao međuobroka u populaciji djece školske dobi s područja grada Osijeka te procijeniti značajnost ovakvog unosa soli u ispitivanoj populaciji. Materijal i metode: Istraživanjem provedenim tijekom 2009. godine bilo je obuhvaćeno 1077 djece mlađe školske dobi (prvi do četvrti razred osnovne škole) prosječne dobi 8, 5±1, 5 godina s područja grada Osijeka. Stopa odgovora bila je 90% (1077/1200). Među ispitanicima je bilo 49, 4% (532/1077) dječaka i 50, 6% (545/1077) djevojčica. Pomoću posebno dizajniranog upitnika dobiveni su podaci o prehrambenim navikama djece školske dobi, napose svakodnevnom konzumiranju pekarskih proizvoda kao međuobroka, dobi djeteta, spolu djeteta te razredu koji pohađa. U Zavodu za javno zdravstvo Osječko-baranjske županije utvrđena je vrijednost soli u 42 pekarska proizvoda (22 najčešće prodavana peciva te 20 najčešće prodavanih nadjevenih pekarskih proizvoda) iz pekarnica s područja grada Osijeka. Rezultati: Istraživanjem je utvrđeno kako 32, 0% (345/1077) djece školske dobi s područja grada Osijeka svakodnevno kao međuobrok konzumira neki pekarski proizvod. Pecivo kao svakodnevni međuobrok konzumira 28, 3% (154/545) djevojčica i 35, 9% (191/532) dječaka. Prosječni udio soli u sva 42 pekarska proizvoda bio je 2, 4±0, 9 % ; u pecivima je on iznosio 2, 8±1, 0 % dok je u nadjevenim pekarskim proizvodima on iznosio 1, 9±0, 5 %. To znači ako dijete pojede samo jednu slanu perecu dnevno (~ 70 grama), u organizam će unijeti oko 2 grama soli. Rasprava i zaključak: Postoje dokazi kako je okus slanog inicijalno vrlo ugodan ljudima, pri čemu je bitno istaknuti kako se učestalost konzumacije slanih proizvoda u odrasloj dobi direktno naslanja na navike njihove konzumacije stvorene u djetinjstvu. Svjetska zdravstvena organizacija ističe kako je preporučeni dnevni unos soli za djecu u dobi od 7 do 10 godina 5 grama. Uzmemo li u obzir kako gotovo trećina djece školske dobi s područja grada Osijeka samo jednim međuobrokom sastavljenim od nekog pekarskog proizvoda zadovolji gotovo 50% dnevne potrebe za solju jasno je kako je razloga za zabrinutost puno te kako su nužni dodatni napori i pokretanje ciljanih javno zdravstvenih akcija kojima će se smanjiti pretjerani unos soli hranom u populaciji djece školske dobi.

Tjestenina s dodacima

Visoki krvni tlak glavni je uzrok srčanih bolesti i moždanog udara, koji se može uspješno smanjiti redukcijom unosa natrija u prehrani, preko kuhinjske soli. Unos soli za stanovništvo diljem Europe, pa tako i Hrvatske, vrlo je visok i premašuje količine potrebne za normalno funkcioniranje organizma.

Visoki krvni tlak je glavni uzročni čimbenik srčanih bolesti i moždanog udara, koji može biti uspješno smanjen redukcijom unosa natrija (preko kuhinjske soli) u prehrani. Unos soli za stanovništvo diljem Europe, pa tako i Hrvatske, je visok i premašuje količine potrebne za normalno funkcioniranje. Prosječan unos soli u svijetu iznosi oko 10-13 g/dan, a u Hrvatskoj i više. Preporuke svjetske zdravstvene organizacije su 5-6 g/dan.

Introduction: Excessive salt intake is the key factor in the epidemic of the pre-hypertension/hypertension. Aims: The aim of this study was to identify the amount and major food sources of dietary salt in the adult population from Eastern Croatia, and to assess the significance of salt intake from several foodstuffs presumed to be important sources of the 'hidden salt' in the daily diet. Methods: This cross-sectional epidemiological study was conducted during the June 2010 and had included 175 adult participants mean age 54.0±12.5 (range 20 to 89) years from the Osijek area ; 49.1% (86/175) males and 50.9% (89/175) females. By the use of specially designed questionnaire demographic data and data concerning the potential nutritional sources of the 'hidden salt' in the daily diet were collected. The weight, height and blood pressure of each participant were measured. The values of the salt content in 23 breads, 42 bakery products and 31 different salty snacks available in Croatian market were established. The amount of salt consumed daily through the cooking, consumption of bread, bakery products and salty snacks as well as the overall daily salt consumption for each participant has been calculated. Results: The overall salt intake in observed population was 9.4±3.9 (range 3.2 to 24.7) grams of salt daily. Most (56.4%) dietary salt was from salt added in home cooking, around 29.8% was from daily consumption of bread, 12.8% was from daily consumption of various bakery products and only 0.7% from daily consumption of salty snacks. Conclusions: To prevent and control prehypertension/hypertension and improve health, efforts to remove excess salt from the diets in the Eastern part of Croatia should focus on reducing salt in home cooking but also on reducing the amount of baked products in the daily diet of its inhabitants.

Za jedinstveno viskozno-elastično svojstvo tijesta zamješenog od brašna hcksaploidne pšenice (TI'. aestivum L) u prvom redu su odgovomi skladišni proteini. Ovo svojstvo je presudno u procesu proizvodnje dizanih pekarskih proizvoda. Skladišni proteini pšenice sastoje se od gluteninskih subjedinica velike molekulske težine (HMW GS) oko 10%, gluteninskih subjedinica male molekulske težine (LMW GS) oko 40% i oko 50% glijadina. Ustanovljena je izražena aleina varijacija i glijadina i gluteninskih subjedinica, što povećava različitosti između kompozicija skladišnih proteina među genotipovima. Ova varijacija uzrokuje razlike u kvalitetu proteina sorti pšenice. HMW gluteninske subjedinice čine tek mali udio ukupnih skladišnih proteina, ali ispoljavaju presudan uticaj na elasticitet glutenina i kvalitet pšeničnog hljeba. U ovom radu je determinisana kompozicija HMW gluteninskih subjedinica nekih aktuelnih sorti pšenice u Bosni i Hercegovini, korištenjem metode elektroforeze na poliakrilamidnom gelu u prisustvu SDS, i prezentirani dobijeni rezultati.

Visoki krvni tlak je glavni uzročni čimbenik srčanih bolesti i moždanog udara, koji može biti uspješno smanjen redukcijom unosa natrija (preko kuhinjske soli) u prehrani. Unos soli za stanovništvo diljem Europe, pa tako i Hrvatske, je visok i premašuje količine potrebne za normalno funkcioniranje. Oko 70% soli unosi se putem gotovih i polugotovih namirnica. To je tzv. „skrivena sol“, a dolazi u pekarskim i mesnim proizvodima, sirevima, gotovim juhama i umacima, konzerviranom povrću i dr., i naravno u jelima koja se poslužuju u ugostiteljskim objektima. Obzirom na povezanost utroška soli i koronarnih bolesti, znanstvenici smatraju kako bi se stopa smrtnosti od srčanih bolesti i moždanog udara mogla značajno smanjiti kada bi se promijenile prehrambene navike, odnosno smanjila konzumacija prekomjerno slanih jela. Iz tih razloga u svijetu su pokrenute mnoge nacionalne akcije za smanjenjem korištenja kuhinjske soli. U Hrvatskoj je ova inicijativa pokrenuta na Prvom hrvatskom kongresu o hipertenziji (2006) te je dobila potpunu potporu medicinskih stručnjaka. Proizvođači pekarskih proizvoda prvi su se uključili u ovu akciju o kojoj su dobili informacije na međunarodnom kongresu Brašno-Kruh '07, te na Festivalu kruha održanim 2007. godine. Prema nekim istraživanjima unos kuhinjske soli preko kruha i pekarskih proizvoda iznosi od 25 do 30%. Dodatak soli pri proizvodnji pekarskih proizvoda je različit u pojedinim zemljama i iznosi 1-2 %. U Hrvatskoj iznosi ~2 %, što znači da se dodaje 2g soli na 100g brašna. Primarna upotreba soli je poboljšanje okusa pekarskih proizvoda. Osim utjecaja na okus dodatak soli ima i tehnološki aspekt. Međutim, iako dodatak soli utječe na okus i tehnološka svojstva proizvoda, istraživanja pokazuju da bi se njegov dodatak u standardnim pekarskim proizvodima mogao smanjiti do 25%, bez značajnijeg utjecaja na kakvoću proizvoda. Vrlo je važno stvoriti naviku na konzumiranje hrane s manje soli, te su mnoge zemlje u svijetu postavile za cilj postupnu redukciju soli u pekarskim proizvodima, prvo za 10-15%, a zatim nakon određenog vremenskog perioda do 25% (1, 5g/100g brašna). Time bi se doprinijelo dugoročnoj prevenciji kardiovaskularnih bolesti. Ovaj način redukcije soli u pekarskim proizvodima preporučuje se i hrvatskim pekarima.

Uobičajeni unos natrija (putem kuhinjske soli) za stanovništvo diljem Europe je visok i premašuje količine potrebne za normalno funkcioniranje(prosječan unos soli u svijetu je 9 do 12 g/dan, a u Hrvatskoj: muškarci 13, 3 g/dan, žene 10, 2 g/dan). Udio unosa kuhinjske soli putem kruha i pekarskih proizvoda (”skrivena sol” u namirnicama) je 34%. Obzirtom na te podatke, pekarska industrija je pozvana da se pridruži nacionalnoj inicijativi za smanjenje unosa kuhinjske soli. Kod standardnih tipova kruha potrebno je težiti smanjenju količine soli koliko je to moguće obzirom na okus i tehnološke aspekte. Istraživanja su pokazala da redukcija kuhinjske soli može iznositi do 25% bez posljedica na kvalitetu proizvoda. Preporučava se postepena redukcija kuhinjske soli u svim pekarskim proizvodima za 10 do 25% s ciljem navikavanja potrošača na namirnice s manjim udjelom soli.

Six barley cultivars were grown in locations of Osijek and Nova Gradiska for three successive years. Our study included cultivars of different seasonal type. Zlatko, Barun and Vanessa are two- rowed winter type and Fran, Matej and Scarlett are spring barley cultivars. The results of grain yield and cytolytic degradation showed significant differences among cultivars of winter and spring type as well as specific interactions between cultivars and environmental conditions. Cultivars Zlatko and Barun showed significantly (P≤0.05) higher grain yield in comparison with other cultivars. Generally, spring barley cultivars when compared with winter cultivars had significantly higher malt extract content, lower malt extract fine-coarse difference, lower malt viscosity, higher β-glucanase activity and lower malt β- glucan content, higher friability together with specific interactions with growing conditions.

The influence of chemical and biological acidification on dough rheological properties and bread quality has been investigated. Two different flour types were used. Dough was chemically acidified with lactic acid. Two types of biologically acidified dough were prepared: dough with dry sourdough and with a Lactobacillus brevis preferment. Wheat dough rheological properties were investigated using the Farinograph, Extensograph and Amylograph. The baking response was also determined using standard baking tests. Addition of acidifiers resulted in firmer doughs with less stability, decreased extensibility and decreased gelatinization maximum. The biological acidifiers increased the bread specific volume. Lactic acid addition had no influence on bread specific volume. In general, biological and chemical acidification decreased bread hardness. The addition of dry sourdough significantly decreased the lightness and increased the yellowness and redness of the bread crumb. The crust chroma, hue angle and brownness index were significantly changed by addition of acidifiers.