Utilisation of Non-Traditional Forms of Cereals in Bakery Production
2014
Laknerova, I., Food Research Institute, Prague (Czech Republic) | Holasova, M., Food Research Institute, Prague (Czech Republic) | Fiedlerova, V., Food Research Institute, Prague (Czech Republic) | Rysova, J., Food Research Institute, Prague (Czech Republic) | Vaculova, K., Agrotest fyto, Kromeriz (Czech Republic) | Maskova, E., Food Research Institute, Prague (Czech Republic) | Ehrenbergerova, J., Mendel University in Brno (Czech Republic). Dept. of Crop Science, Breeding and Plant Medicine | Winterova, R., Food Research Institute, Prague (Czech Republic) | Ouhrabkova, J., Food Research Institute, Prague (Czech Republic) | Dvoracek, V., Crop research Institute, Prague (Czech Republic) | Martinek, P., Agrotest fyto, Kromeriz (Czech Republic)
One form of common wheat with yellow coloured grain, two forms of emmer wheat, and two forms of barley with hulless grain were used for the preparation of bread with enhanced nutritional quality. The following mill products were prepared from the cereal grains: wholemeal flour, break flour, barley grits, and break bran. The contents of thiamin, niacin, pyridoxine, total polyphenols, and total dietary fiber were studied in these raw materials and bread samples. Further, in the bread samples, the antioxidant activity was assessed and sensory evaluation was performed. As a result, the utilisation of the non-traditional forms of cereals improved nutrient contents of bread while maintaining very good sensory characterising and processing quality.
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