Germinated grains are added to wheat dough with the purpose to promote the biological value of bread. As a result, a new product was obtained with a higher content of protein, fibre, B group vitamins; and vitamins C and E. The task was to investigate gluten quality changes at grain germination time, wheat dough rheological properties changes with various wheat, rye and barley amount additions, germinated for a different time. With the purpose to save maximum stability value of gluten, it was ascertained that the germination time of wheat grain could not be more than 24 hours. The best dough quality was obtained with germinated wheat grain additive. Germinated rye and barley grain additive (more than the experimentally ascertained amount) increases dough softening, decreases dough development time and dough stability. Only adding experimentally determined optimal amount of germinated grain, which promotes high quality bread, could produce dough with accepted rheological properties.

Melon seeds have been recognized as a nutritional powerhouse, offering a range of essential vitamins and fatty acids that play a critical role in maintaining and enhancing our health. This study aims to analyse the fatty acid profile and water-soluble vitamins in melon seeds in order to highlight the importance of incorporating melon seeds into our diets, not only as a source of nutrients but also as a means of promoting overall health and well-being. It delves into the rich nutritional profile of melon seeds, underscoring their valuable contribution to a balanced diet. Water soluble vitamins C, PP and B1 were detected in melon seeds in this study. Regarding fatty acid profile, PUFA C18:2 was the most abundant (35.31%), followed by MUFA C18:1 (25.83%), although other unsaturated and saturated fatty acids were also determined. This comprehensive analysis of melon seeds’ nutritional benefits encourages further exploration of their potential in enhancing diet quality and supporting long-term health objectives.

The goal of this study was to investigate the use of body reserves, energy balance and fertility parameters at the beginning of lactation in first-parity cows bred in Estonia.