Nowadays one of most urgent problems is the production of healthy food which ensures normal maintenance of the human body. Rye bread is one of the bases of wholesome food. Every year scientists in Europe and other countries carry out investigations on the nutritional impact of processing rye. Interesting questions arise regarding changes in the biologically active compounds in rye bread as a result of processed. Connate antiradical activity (ARA) of rye bread affects free radicals by scavenging or donating electrons, which suggests that the ARA of rye bread averts attacks of free radicals on human cells. Therefore it is important to use antioxidants containing products with antiradical activity in human diets. The aim of this study was to analyse the impact of baking processing on rye bread antiradical activity. The object of the study was Latvian traditional rye bread baked in a commercial bakery, made with scald, and baked in a clay-floor firewood oven. The antiradical activity of rye bread crumb and crust was measured by using free radical 2.2-diphenyl-1-picrylhydrazyl (DPPH). It was concluded in the research that rye flour type 1740 has antiradical activity by scavenging 67 μmol·100gE-1 DM of the stable free radical DPPH, which is 13% more than the dough antiradical activity of the same flour. The antiradical activity of the crust is 49.6% more than the antiradical activity of the crumb. Baking time has no significant impact on changes in the antiradical activity of rye bread crumb.

This work deals with the baking quality of the spelt wheat grain (Triticum spelta L.) compared with bread wheat (Triticum aestivum L.). Mixed flours were made of different share of spelt wheat and bread wheat (in total 11 mixtures) in 2016 in the Česke Budejovice in the laboratories of the Faculty of Agriculture. The technological quality of these mixtures was analysed, focusing on standard evaluation methods (protein content, characteristic of gluten or swellability of protein). The analysis was supplemented by complete rheological analysis made by Mixolab II. Bread was used as a model product. Subsequently, sensory evaluation of baked bread from the previously prepared mixtures was done. Part of the analysis was to estimate the economic basic bread recipe with different proportions of bread wheat and spelt wheat. The results were statistically analysed via STATISTICA 9.1 (StatSoft, Inc., USA). It was proved that the flour made of spelt can give cereal products with a higher nutritional value. The results have shown that the spelt grain is much more suitable for baking. Its advantage is the higher protein content and higher resistance of kneading of the dough and starch gelatinization rate, which was statistically confirmed. The main disadvantage is the higher price of spelt. According to the results, the ideal utilization of spelt wheat based on sensory analysis and economic calculations seems to be the mixture of spelt wheat and bread wheat, which results in an undeniable decrease of the product cost, and hence effects the common customer choice and taste preferences.

The main direction of using wheat grains is grinding them into low-extraction flours. The flours collected from individual passages differ in terms of chemical composition and physical properties, which in turn differentiates their baking value. The aim of the study was to evaluate the baking value of passage flours obtained from the milling of spring and winter wheat grain. Wheat grain was milled in a 6-pass laboratory mill MLU-202 by Bühler. The baking value of the obtained passage flours was evaluated by an indirect method (protein content, gluten content and quality, falling number, farinograph analysis) and by a direct method (by baking and performing quality evaluation of the obtained bread). The research showed that the efficiency of flours from individual milling passages varied. The passages flours differed significantly in terms of chemical composition and baking value. The highest flour yields were obtained from the first and second grinding stages, while the smallest from the third grinding stage. Ash and total protein content, flour water absorption, and amylolytic enzymes activity increased together with the subsequent milling stage in both reduction-passage and grinding-passage. The gluten content increased with the next reduction stage, while it decreased with the subsequent grinding passage. The bread from the laboratory baking test was diversified in terms of sensory characteristics, loaf volume, and crumb porosity. The best quality bread was obtained from flour from the first two reduction passages. The lowest quality bread was obtained from flour from the final grinding passage.