PARAMETERS OF WHEAT FLOUR, DOUGH, AND BREAD FORTIFIED BY BUCKWHEAT AND MILLET FLOURS

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1 DOI: /v y PARAMETERS OF WHEAT FLOUR, DOUGH, AND BREAD FORTIFIED BY BUCKWHEAT AND MILLET FLOURS SOŇA GAVURNÍKOVÁ, MICHAELA HAVRLENTOVÁ, ĽUBOMÍR MENDEL, IVETA ČIČOVÁ, MAGDALÉNA BIELIKOVÁ, JÁN KRAIC Plant Prodution Researh Center Piešťany GAVURNÍKOVÁ, S. HAVRLENTOVÁ, M. MENDEL, Ľ. ČIČOVÁ, I. BIELIKOVÁ, M. KRAIC, J.: Parameters of wheat flour, dough, and read fortified y ukwheat and millet flours. Agriulture (Poľnohospodárstvo), vol. 57, 2011, no. 4, pp The omposite flours were reated from asi wheat flour and from ukwheat and millet flours used as additives in the weight ratio of 5 30%. Basi tehnologial parameters of flours (ash ontent, wet gluten, gluten swelling, sedimentation index, falling numer), rheologial properties of dough, and sensory parameters of aked read loaves (weight, speifi volume, aroma, taste, struture) were studied. Additives influened all traits of flours, doughs, and aked reads. From the tehnologial and sensory points of view, aked reads with the addition of ukwheat were aepted up to the addition of 20% and reads with millet up to 5% (even though taste and flavour were aepted up to 15% addition). Key words: omposite flour, wheat, ukwheat, millet, quality, funtional foods Nutrition manner is one of fundamental fators influening physiologial status of living organisms. Besides the starvation prolem in developing ountries, foods an solve there also defiieny of miroelements (e.g. Fe, Zn, I, vitamin A) in nourishment, e.g. y fortifiation of wheat flour with asenting elements or ompounds, respetively (Akhtar et al. 2011). On the ontrary, food sientists and produers in developed ountries also try to ondut at present different projets for enhaning health enefit to onsumer s organism y so alled funtional foods. There is no versatile and ommonly aepted definition of funtional foods (Hasler 2002), nevertheless aording to the European approah funtional foods are those whih demonstrate enefiial effets on health and welfare and ould redue a risk of prevalene of serious diseases. From a pratial point of view, the funtional food is also the food to whih speifi ompound was supplemented to improve enefiial effets or the food in whih some of ompounds was sustituted y alternative one with a favourale trait (Howlet 2008). Food supplements or additives are sustanes of various hemial status and different physial traits appropriate for modifiation and alaning taste, flavour, appearane, onsistene, duraility, and nutrients ontent in food. Maro and Rosell (2008) tested omposite flours wheat-pea, wheat-soyean and others and stated that a very simple approah to reate omposite flours for prodution of improved and funtional akery produts is to add flours or extrats from seeds of another plant speies to asi, mostly the wheat flour. In this respet, very interesting is the flour from ukwheat (Fagopyrum esulentum Möenh) grains ontaining 7 21% of proteins, moreover reah of lysine, and moderate level of sterols positively affeting a holesterol level in lood (Christa & Soral-Śmietana 2008). The starh from ukwheat grains ontains 15 25% of amylose and the ontent of total dietary fier is around 7%. There are also relatively high levels of hemial elements suh as potassium, magnesium, alium, natrium, iron, manganese, Ing. Soňa Gavurníková, PhD., RNDr. Mihaela Havrlentová, PhD., Ing. Iveta Čičová, Ing. Magdaléna Bieliková, do. RNDr. Ján Krai, PhD., Plant Prodution Researh Center, Piešťany, Bratislavská esta 122, Slovak Repuli. gavurnikova@vurv.sk 144

2 zin, and vitamins (B 1, B 2, B 6 ) in ukweat. Furthermore, ukwheat seeds ontain interesting iologially ative ompounds, e.g. flavonoids (rutin, queretin, orientin, vitexin, isovitexin, isoorientin), flavons, phenoli aids, tannins, phytosterols, and fagopyrins. The rutin ontent is usually in the range of mg per 100 g of dry matter (Christa & Soral-Śmietana 2008). Rutin is ale to redue lood pressure, derease related inidental risk of arterioslerosis, and possesses high antioxidant ativity (Kreft et al. 2006). Another minor rop the millet (Panium miliaeum L.) is onsidered as a raw material for dietary foods prodution. The millet has a favourale ratio of nutrients approahing to the reommended ratio etween proteins, lipids, and sugars (Karaínová et al. 2001). The wheat flour has a ruial role in manufaturing aked produts inluding read as the main one. Wheat flour mixed with water has a unique attriute to reate dough with three-dimensional struture. Nevertheless, there are differenes (aused mainly y ultivar and growing onditions) among wheat flour parameters. They are usually within the range required y relevant tehnial norms and working standards or an e adjusted to required values y various additives. The raw material for akery produts, eside primary wheat or rye flours, an also ontain other additives impating and regulating tehnologial parameters, moreover essentially influening funtional value of produts. The presumption is that speifi ompounds of natural origin used as additives would not have any signifiant negative impat on tehnologial parameters of flour and dough, moreover ould improve nutritional and funtional value of final akery produts. In aordane with this, the aim of this study was to analyse and ompare: i) tehnologial parameters of omposite flours (mixture of major omponent wheat flour and added flours from minor rops known as donors of nutritional quality ukwheat or millet), ii) rheologial parameters of dough made from omposite flours, and iii) quality traits of final akery produts (reads). Material and Methods Composite flours The major omponent of omposite flour was fine flour from read wheat (Tritium aestivum L.) otained from the mill of ompany Penam a. s. (Trnava, Slovakia). Natural additives used for the study of omposite flours were flours from grains of ukwheat (Fagopyrum esulentum MOENCH.) ultivar Špačinská 1 and millet (Panium miliaeum L.) ultivar Unium (oth maintained, multiplied, and provided y the Geneank of the Slovak Repuli, Piešťany, Slovakia). Bukwheat grains were milled after husking, millet grains were milled whole. The weight ratios (w/w) of ukwheat and millet in omposite flours were in the range of 5 30 %. Qualitative parameters of flour, dough, and read The following qualitative parameters in omposite flours were evaluated: rude proteins using the omustion Dumas method (aording to AACC , 2010, AOAC , 1997, ICC 167, 2000), wet gluten ontent and gluten swelling (STN , part 9, 1988), total ash ontent (STN ISO 2171, 2006), Zeleny s sedimentation index (STN ISO 5529, 2000), falling numer (STN ISO 3093, 2006), farinograph parameters (water asorption, dough development time, dough staility, dough softening 10 min after test starting and 12 min after maximal dough onsisteny, farinograph quality numer) (ICC Standard No. 115/1, 1992), and akery test (PN 01/07 formula for read: flour 250 g, yeasts 12.5 g, sugar 2.5 g, salt 3.75 g, fat 2.5 g, water volume aording to water asorption determined using a farinograph). The flours and doughs were lended in a universal mixer RM 800 A B (RM Gastro s. r. o., Czeh Repuli), fermented for 20 min in a thermostat at 32±1 C, followed y rolling, leaving for 10 min and dividing into two equivalent parts. Formed loaves were fermented for additional 25 min at 32±1 C and aked for 20 min at 230 C (modular oven Domino, Marton, Slovakia). Evaluation of speifi loaf volume (millilitre of volume per 100 grams of loaf), loaf weight, and sensory parameters were evaluated in aked loaves 2 hours after aking and self-ooling. The five-point hedoni sale (Pokorný 1997) was used y seven referees trained for sensory evaluation. They assessed form, rust (olour, thikness, firmness), rum (olour, hardness, size and uniformity of rum porosity), aroma, and taste in loaves. The maximal numer of points in evaluation was 53. The starh ontent was determined aording to Ewers (STN EN ISO 10520, 2002), lipids y Soxhlet 145

3 extration (STN , 1988), and total dietary fier using the total dietary fire assay proedure (Megazyme International Ireland Ltd.) ased on the methods of AOAC (1995), AOAC (1995), AACC (1995), and AACC (1995). All analyses were done in dupliate. The results were statistially evaluated y analysis of variane (ANOVA), multiple omparisons y LSD test using software Statgraphi Plus 7.0. Results and Disussion Qualitative parameters of omposite flours Quality of read, ans, rolls, and other aked produts depends primarily on qualitative parameters of asi raw materials, espeially quantity and quality of proteins, proportion of gluten proteins, ontent and parameters of starh and enzymati omplex, and other ompounds of plant seeds. The ukwheat flour used in omposite flours emerges as a donor of higher on- T a l e 1 Parameters of flours used for development of omposite flours Soure of flour Proteins [%] Starh [%] Lipids [%] Total dietary fier [%] Basi wheat flour Bukwheat flour Millet flour Fig. 1. Ash ontent in omposite flours wheat-ukwheat, wheat-millet (supersripts represent statistially signifiant differenes at P<0.05) 146

4 tent of starh, lipids, and fier, millet wholemeal flour supplied high amount of fier (Ta. 1). The ratio of ukwheat or millet in omposite flours in the proportion of 5 30% (w/w) expressed hanges in asi qualitative flour parameters. Total ash ontent signifiantly (P<0.05) inreased in all samples depending on the inreased ratio of ukwheat or millet flour, respetively. The omposite flour with 30% of ukwheat or millet flours ontained y aout 60% or 120 % more ash ontent, respetively Fig. 2. Wet gluten ontent (lines) and gluten swelling (ars) in omposite flours wheat-ukwheat and wheat-millet (supersripts represent statistially signifiant differenes at P<0.05) Fig. 3. Sedimentation index in omposite flours wheat-ukwheat and wheat-millet (supersript represent statistially signifiant differenes at P<0.05) 147

5 (Fig. 1). Ash ontent inreased signifiantly (P<0.05) in wheat-millet flour ontinually, in wheat-ukwheat only up to the ratio of 15% of ukwheat, then it was more or less stailized. The effet of residual ash ontent in omposite flours aused higher amount of nonomustile ompounds in ukwheat and mainly in millet lended flours. The dereasing ratio of wheat in omposite flour signifiantly (P<0.05) redued the ontent of wet gluten (Fig. 2). This is related to the sustitution of wheat proteins (gliadins and glutenins) ompetent to produe visoelasti gluten y ukwheat or millet proteins whih are unale to do this. The wet gluten ontent was lower than 25%, i.e. the value required y a relevant tehnial norm for standard akery quality grade in flours with ukwheat or millet ratio >15%, respetively. The gluten swelling signifiantly (P<0.05) dereased at 15% ratio of ukwheat flour or 5% of millet flour, respetively. It may e onluded that eah perent of added ukwheat or millet flour redues gluten swelling y approximately 1%. Nevertheless, in the ase that wheat flour is suffiiently strong, neither addition of ukwheat nor millet flour in the ratio up to 30% should derease gluten swelling of omposite flour elow the ritial value of 13 ml (Fig. 2). Both the protein ontent and gluten quality orrelate to sedimentation index. This parameter of omposite flours dereased signifiantly (P<0.05) along with redued ontent of wheat gluten proteins and inreased ratios of ukwheat or millet proteins. Nevertheless, the impat of ukwheat flour on the sedimentation index value was lower in omparison to millet flour (Fig. 3). Flours with millet ratio 15% had a lower sedimentation index than is the minimal value of 22 ml required y the relevant tehnial norm for food wheat (STN , 2004). In ontrast, sedimentation indies of flours with ukwheat in all ratios were aove this limit. The falling numer as the parameter of amylolyti ativity of grain enzymati omplex inreased signifiantly (P<0.05) y addition of 15% of ukwheat or 10% of millet flour (Fig. 4), whih indiates that oth ukwheat and millet flours ould e used as additives enhaning falling numer of wheat flour less usale for read-making, e.g. the flour produed from wheat ultivated in wet limati onditions and moreover from ultivars sensitive to sprouting. Rheologial parameters of omposite flours Farinograph parameters of wheat flour also strongly affet the ontent and type of proteins (Khatkar Fig. 4. Falling numers in omposite flours wheat-ukwheat and wheat-millet (supersripts represent statistially signifiant differenes at P<0.05) 148

6 et al. 1996; Skendi et al. 2010). The farinograph parameters of reated omposite flours determined in our study are given in Tale 2. Inreased ontent of ukwheat or millet dereased non-signifiantly (P<0.05) water asorption. Bojňanská et al. (2009) investigated that the addition of ukwheat up to 20% dereased water asorption, addition of 30% did not affet it, and addition of 40% and 50% inreased this parameter in omparison with ontrol wheat flour. On the ontrary, Nikolić et al. (2011) deteted non-signifiant inreasing of water asorption in omposite flours ontaining 3 30% of ukwheat flour. Hadnađev et al. (2008) found moderate redution of water asorption in mixture with 50% of ukwheat ut moderate inrease in mixture with 75% of ukwheat. These and our results support that the addition of ukwheat flour more or less influenes water asorption of omposite flours and millet addition redued this parameter. The time of dough development dereased after addition 20% of ukwheat or 10% of millet. Bojňanská et al. (2009) and Nikolić et al. (2011) oserved extension of dough development time y addition of ukwheat flour. But unlike our experiment where flour milled only from single ukwheat ultivar (Špačinská 1) was used, Nikolić et al. (2011) used unknown ukwheat flour or flour mixture ought on the loal market. The dough staility in omposite flours with ukwheat addition was markedly higher than doumented y Nikolić et al. (2011). The millet flour addition up to 20% dereased dough staility, the additions of 25% and 30% inreased this parameter. The dough softening values after addition of oth the ukwheat or millet flours were around the value of ontrol wheat dough. The farinograph quality numer (FQN) should e determined from the shape and progress of the farinographi urve. Samples with ukwheat addition reahed roughly doule FQN values ompared to ontrol wheat flour. FQNs indiate that inreasing FQN influenes dough staility and dough softening parameters. Nikolić et al. (2011) oserved the same positive effet of ukwheat flour on FQN ut relations to other flour parameters did not reveal. The FQNs of wheat-millet flours were lower in omparison to ontrol wheat flour, exept the addi- T a l e 2 Rheologial parameters of dough from omposite flours wheat-ukwheat and wheat-millet Flour Water asorption [%] Dough development time [min] Dough staility [min] Dough softening 10 min after test starting [BJ] Dough softening 12 min after maximal onsisteny [BJ] Farinograph quality numer Control flour (wheat) % ukwheat % ukwheat % ukwheat % ukwheat % ukwheat % ukwheat Control flour (wheat) % millet % millet % millet % millet % millet % millet

7 tion of 25% of millet. Similar results were pulished y Lorenz & Dilsaver (1980) who evaluated rheologial parameters of omposite flours ontaining millet in ratios of 5%, 10%, 15%, and 20%, where values of water asorption dereased along with inreased millet ratio and on the ontrary the dough staility and dough softening inreased along with inreased millet ratio. Supplemented ukwheat flour hanged rheologial parameters of dough. Signifiant hanges in physial traits of dough y added ukwheat flour were also onfirmed y mixographi analyses arried out y Bejosano & Corke (1998). They asried these hanges to added ukwheat protein fration insolule in water. The reason undoutedly onsists in lower aility of ukwheat proteins to form ross-linked struture in dough in omparison to gluten from wheat flour. It is also supported y lower ontent and swelling of wet gluten (Fig. 2). The starh and enzyme omplex of ukwheat grains inreased the falling numer (Fig. 4), on the other hand, it also affeted rheologial properties of omposite dough. In omparison with ukwheat or millet addition into the asi wheat flour, we an onlude that wheat-ukwheat omposite flours manifested etter progress of farinograph urve than in wheat-millet flours. Influene of ukwheat and millet on read quality The weight of aked loaves was signifiantly (P<0.05) higher at the addition of 5% of ukwheat and signifiantly (P<0.05) lower at 15%, 20%, and 30%, ut all loaves ontaining millet flour were signifiantly (P<0.05) lighter than ontrol wheat ones (Tale 3). The speifi loaf volume in all ukwheat flour ontaining loaves was signifiantly (P<0.05) lower, additions of 5% and 15% of millet flour signifiantly (P<0.05) inreased loaf volume, additions of 20%, 25%, and 30% of millet signifiantly (P<0.05) dereased this parameter (Tale 3). The sensory evaluation of reads revealed that inreased ratios of ukwheat and millet flours in omposite flour affeted almost all of 11 evaluated individual parameters of loaves as follows: shape of loaves ukwheat neutrally (not affeted), millet negatively; olour of rum ukwheat positively, millet negatively; rust thikness oth negatively; rust hard- T a l e 3 Parameters of aked reads from omposite flours wheat-ukwheat and wheat-millet (supersripts represent statistially signifiant differenes at P<0.05) Loaf weight after aking [g] Speifi loaf volume per 100 g of produt [ml] Flour x SD x SD Control flour (wheat) ± ± 2.0 d 5% ukwheat ± 0.1 d ± 3.0 a 10% ukwheat ± ± % ukwheat ± ± % ukwheat ± ± % ukwheat ± ± % ukwheat ± 0.4 a ± 0.5 Control flour (wheat) ± 0.4 f ± 0.5 5% millet ± 0.3 e ± 3.5 d 10% millet ± 0.1 e ± % millet ± 0.1 d ± 2.5 d 20% millet ± ± 0.0 a 25% millet ± 0.2 a ± % millet ± ± 1.0 a 150

8 ness oth positively; rust aroma oth negatively; rust taste ukwheat moderately positive, millet negatively; rum elastiity, rum porosity, rum olour, rum hardness, and rum stikiness oth negatively. Nevertheless, statistially signifiant (P<0.05) differenes in omplex sensory parameters of wheat-ukwheat loaves ompared to the ontrol were oserved only after the ratio of ukwheat was at least 25% when reads were less aepted y referees (Fig. 5). On the ontrary, ukwheat addition of 5 10% y weight neither depreiated tehnologial quality of flour nor sensory parameters of loaves. Similar results were pulished y Bojňanská et al. (2009). Lin et al. (2009) reported that the sustitution of 15% of wheat flour y ukwheat improved sensory parameters of reads (taste and feeling in mouth). Moreover, rutin and queretin ontained in ukwheat grains inreased antioxidant ativity of reads, i.e. there is an expeted positive effet for onsumers of read. Hromádková et al. (2007) reported loaf quality improvement y addition of hemielluloses from ukwheat husks and strengthening of standard wheat flour. The millet addition affeted mainly quality of rum, whih was dustier, rumly, with lower elastiity. The taste and aroma of reads hanged more signifiantly (P<0.05) at 10% addition and reads were itter at 25 30% ratio of millet flour. Statistially signifiant (P<0.05) differenes in sensory quality of wheat-millet reads were reorded at 10% ratio of millet. A negative harater in wheat-millet reads was sandiness ouring in rum at 5% addition of millet. Mild partiles of millet flour were felt in rum at hewing as a onsequene of higher ash ontent in millet flour. The same was oserved y Badi and Hoseney (1976) in isuits with millet ontent. Nevertheless, taste and aroma of wheat-millet reads were aepted y referees up to 15% ratio of millet as also pulished y Lorenz & Dilsaver (1980). Within the designing of omposite flours ased on wheat flour as the primary matrix and the ukwheat or miller flours as supplements, an optimal ratio etween them with appropriate or aeptale tehnologial parameter an e identified. Composite flours reated from wheat and other rops (spelt wheat, oats, arley, rye, ukwheat, soyean, anana, sorghum, amaranth, and others) are onsidered as a very simple and effetive strategy for the improvement of nutritional and funtional traits of akery produts (Olaoye Fig. 5. Sensory evaluation of aked reads from omposite flours wheat-ukwheat and wheat-millet (supersripts represent statistially signifiant differenes at P<0.05) 151

9 et al. 2006; Groelnik Mlakar et al. 2009; Angioloni & Collar 2011; Adelghafor et al. 2011). Aording to these authors, the ukwheat ontriutes to suh read with less solule, resistant starh (resulting in lower glyemi index), minerals, phenoli ompounds, and dietary fier on the one hand ut the read is more tenaious and low sensory aepted on the other hand. Bojňanská et al. (2009) delared that the addition of ukwheat to wheat flour inreased minerals ontent in reads, most signifiantly zin, opper, and manganese, whose ontent in reads with 50% ratio of ukwheat flour inreased 1.63, 1.49, and 1.14 times, respetively. Based on physial parameters of dough and akery test, they designate 10 20% as the favourale ratio of ukwheat in omposite flour while negative impats of ukwheat on tehnologial parameters of dough did not manifest markedly. In omparison with ontrol wheat reads, the reads with 10% of ukwheat flour in our experiment had almost idential weight, very similar loaf volumes and sensory parameters. Conlusion Flours of ukwheat and millet enhaned omposite flours in the amount of starh, lipids, and total dietary fier in omparison with wheat flour and espeially the millet flour ontaining 2.8 times higher ontent of lipids and 5.2 times higher amount of fier than wheat. Additions of ukwheat and millet into omposite flour inreased ash ontent and dereased ontent and quality of gluten. Both additives dereased sedimentation index, ut the ukwheat less than millet flour. The falling numer was inreased y oth additives as a onsequene of partial replaement of amylolyti omplex from wheat grains. Both the flours from ukwheat and millet hanged parameters of dough y dereasing water asorption, dough development time, and inreasing dough staility. Dough softening in all omposite flours ranged around the value of ontrol flour. Nevertheless, ukwheat had a lower negative impat on the development of farinograph urve in omparison to millet. The loaf weight and speifi volume of aked loaves were redued in omposite flours with inreased ontent of ukwheat or millet, respetively. Breads ontaining ukwheat flour were aeptale in sensory parameters up to the ukwheat ratio of 20%. Nevertheless, in reads with millet up to 5% and y taste and aroma up to 15%, respetively, sandiness was felt during hewing of this read, espeially in rum. Aknowledgements. This work was supported y OP Researh and Development: Development of new types of genetially modified plants with agriultural haraters. No: ITMS from European Regional Development Fund. Referenes AACC Method Total dietary fier. Approved methods of the Amerian Assoiation of Cereal Chemists, 9th ed. The Assoiation, St. Paul, MN, AACC Method Determination of solule, insolule and total dietary fier in foods and food produts. Approved methods of the Amerian Assoiation of Cereal Chemists, 9th ed. The Assoiation, St. Paul, MN, AACC Method Crude protein Comustion method. AACC International. Approved methods of analysis, 11th ed. Method Availale online only. AACC International, St. Paul, MN Adelghafor, R.F. Mustafa, A.I. Irahim, A.M.H. Krishnan, P.G Quality of read from omposite flour of sorghum and hard white winter wheat. In Advane Journal of Food Siene and Tehnology, vol. 3, 2011, no. 1, pp Akhtar, S. Anjum, F.M. Akar Anjum, M Mironutrient fortifiation of wheat flour: Reent development and strategies. In Food Researh International, vol. 44, 2011, no. 3, pp DOI: / j.foodres Angioloni, A. Collar, C Nutritional and funtional added value of oat, Kamut, spelt, rye and ukwheat versus ommon wheat in readmaking. In Journal of the Siene in Food and Agriulture, vol. 91, 2011, no. 7, pp DOI: /jsfa AOAC Offiial Method Total dietary in foods Enzymati-gravimetri method. Offiial methods of analysis, 16th ed. AOAC International, Gaithersurg, MD, AOAC Offiial Method Total, insolule and solule dietary fier in food Enzymati-gravimetri method, MES-TRIS uffer. Offiial methods of analysis, 16th ed. AOAC International, Gaithersurg, MD, AOAC Offiial Method Crude protein in ereal grains and oilseed: Generi omustion method. Offiial methods of analysis. AOAC International. Maryland, BADI, S.M. HOSENEY, R.C Use of sorghum and pearl millet flours in ookies. In Cereal Chemistry, vol. 53, 1976, no. 5, pp Bejosano, F.P. Corke, H Effet of Amaranthus and ukwheat proteins on wheat dough properties and noodle quality. In Cereal Chemistry, vol. 75, 1998, no. 2, pp

10 BOJŇANSKÁ, T. FRANČÁKOVÁ, H. GAŽAR, R Vplyv prídavku pohánky na tehnologikú a nutričnú kvalitu hlea. In Ata fytotehnia et zootehnia, vol. 12, 2009, Speial Issue, pp CHRISTA, K. SORAL-ŚMIETANA, M Bukwheat grains and ukwheat produts nutritional and prophylati value of their omponents a review. In Czeh Journal of Food Siene, vol. 26, 2008, no. 3, pp Groelnik Mlakar, S. Bave, M. Turinek, Bave, F Rheologial properties of dough made from grain amaranth-ereal omposite flours ased on wheat and spelt. In Czeh Journal of Food Siene, vol. 27, 2009, no. 5, pp Hadnađev, M. Toria, A. Dokić, P. Sakač, M Influene of partial wheat flour sustitution y ukwheat flour on dough rheologial harateristis measured using Mixola. In Food Proessing, Quality and Safety, vol. 35, 2008, no. 3, pp HASLER, C.M Funtional foods: Benefits, onerns and hallenges A position paper from the Amerian Counil on Siene and Health. In The Journal of Nutrition, vol. 132, 2002, no.12, pp HOWLETT, J Funtional foods from siene to health and laims. ILSI Europe, Brussels, Belgium: International Life Sienes Institute, pp. ISBN HROMÁDKOVÁ, Z. STAVOVÁ, A. EBRINGEROVÁ, A. HIRSCH, J Effet of ukwheat hull hemielluloses addition on the read-making quality of wheat flour. In Journal of Food and Nutrition Researh, vol. 46, 2007, no. 4, pp ICC STANDARD No. 115/ Method for using the Braender farinograph. International Assoiation for Cereal Siene and Tehnology ICC STANDARD No Determination of rude protein in grain and grain produts for food and feed y the Dumas omustion priniple. International Assoiation for Cereal Siene and Tehnology KARABÍNOVÁ, M. Molnárová, j. žemery, j Oilniny III, pestovanie kukurie, iroku, prosa a pohánky. Kuriér plus Reklama s. r. o., 2001, 91 pp. ISBN KHATKAR, B.S. BELL, A.E. SCHOFIELD, J.D A omparative study of the interrelationships etween mixograph parameters and read-making qualities of wheat flours and glutens. In Journal of the Siene of Food and Agriulture, vol. 72, 1996, no. 1, p DOI: /(SICI) (199609)72:1<71::AID- JSFA625>3.0.CO;2-4. KREFT, I. FABJAN, N. YASUMOTO, K Rutin ontent in ukwheat (Fagopyrum esulentum Moenh) food materials and produts. In Food Chemistry, vol. 98, 2006, no. 3, pp Lin L.Y. Liu, H.M. Yu, Y.W. Lin, S.D. Mau, J.L Quality and antioxidant property of ukwheat enhaned wheat read. In Food Chemistry, vol. 112, 2009, pp DOI: /j.foodhem LORENZ, K. DILSAVER, W Rheologial properties and food appliation of proso millet flours. In Cereal Chemistry, vol. 57, 1980, no. 1, pp Maro, C. Rosell, C.M Funtional and rheologial properties of protein enrihed gluten free omposite flours. In Journal of Food Engineering, vol. 88, 2008, no. 1, DOI: /j.jfoodeng Nikolić, N. Sakač, M. Mastilović, J Effet of ukwheat flour addition to wheat flour on aylglyerols and fatty aids omposition and rheology properties. In LWT Food Siene and Tehnology, vol. 44, 2011, no. 3, pp DOI: /j.lwt Olaoye, O.A. Onilude, A.A. Idowu, O.A Quality harateristis of read produed from omposite flours of wheat, plantain and soyeans. In Afrian Journal of Biotehnology, vol. 5, 2006, no. 11, pp Pokorný, J Metody senzoriké analýzy potravin a stanovení senzoriké jakosti. ÚZPI, Praha, 1997, 196 pp. SKENDI, A. BILIADERIS, C.G. PAPAGEORGIOU, M. IZYDORCZYK, M.S Effets of two arley β-gluan isolates on wheat flour dough and read properties. In Food Chemistry, vol. 119, 2010, no. 3, pp DOI: /j.foodhem STN Potravinárske oilniny. Časť 2: Zrno potravinárskej pšenie letnej, SÚTN, STN časť Zkoušení oilovin, luštěnin a olejnin. Zkoušení oilovin. Stanovení mokrého lepku. Stanovení tažnosti lepku. Stanovení otnavosti lepku. Účinnosť od STN Testing of ereals, legumes and oilearing rops. Oil-earing rop testing. Fat ontent determination (n-hexan or petroether extrat). STN EN ISO Native starh. Determination of starh ontent. Ewers polarimetri method (ISO 10520:1997). STN ISO Pšenia. Stanovenie sedimentačného indexu. Skúška podľa Zelenyho. SÚTN: Bratislava pp. STN ISO Oilniny a mleté výroky z oilnín. Stanovenie elkového popola. SÚTN: Bratislava. 2006, 8 pp. STN ISO Oilniny. Pšenia, raž, respektíve múky, tvrdá pšenia a tvrdá pšenia semolina. Stanovenie čísla poklesu podľa Hagerga-Pertena. SÚTN: Bratislava, 2006, 20 pp. Reeived: August, 10 th,