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Salamon A, Kowalska H, Ignaczak A, Marzec A, Kowalska J, Szafrańska A. Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods. Foods 2023; 12:3747. [PMID: 37893639 PMCID: PMC10606502 DOI: 10.3390/foods12203747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 10/01/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Malted gluten-free cereal grains and pseudo-cereals are interesting raw materials for producing fermented foods. The aim of the work was to assess selected technological quality characteristics and antioxidant properties of special malts in terms of use in the production of fermented foods. The research material consisted of malts made from oat, buckwheat, and brewing barley. Malting was performed on a microtechnical scale according to the standard scheme for brewing barley grain. The basic quality parameters of cereal grains obtained malts, and laboratory wort were assessed according to methods applicable in brewing. Atypical brewing malts were characterized by parameters such as malt extractability, protein solubilization, diastatic force, mash filtration time, and wort viscosity. The best results, comparable to barley malt, were obtained for naked oat malt. Malted buckwheat grains turned out to be the least biochemically modified, although their use in the production of beer and/or other fermented beverages is supported by the high content of bioactive substances and antioxidant potential. As the malting process of cereal plants improves their antioxidant properties and increases their nutritional value, oat and buckwheat malts can be successfully used to produce gluten-free fermented beverages or as an addition to fermented products, e.g., in baking and confectionery.
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Affiliation(s)
- Agnieszka Salamon
- Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland;
| | - Hanna Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.I.); (A.M.); (J.K.)
| | - Anna Ignaczak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.I.); (A.M.); (J.K.)
| | - Agata Marzec
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.I.); (A.M.); (J.K.)
| | - Jolanta Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (A.I.); (A.M.); (J.K.)
| | - Anna Szafrańska
- Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland;
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Stępniewska S, Cacak-Pietrzak G, Szafrańska A, Ostrowska-Ligęza E, Dziki D. Assessment of the Starch-Amylolytic Complex of Rye Flours by Traditional Methods and Modern One. Materials (Basel) 2021; 14:7603. [PMID: 34947195 PMCID: PMC8704087 DOI: 10.3390/ma14247603] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 11/30/2021] [Accepted: 12/08/2021] [Indexed: 11/17/2022]
Abstract
The properties of the starch-amylolytic complex of commercial low-extract rye flour were determined based on the traditional method, such as falling number and amylograph test as well as differential scanning calorimetry (DSC). The starch, pentosans and protein had a significant effect on the thermal properties of the tested rye flours. Based on the falling number, it was revealed that rye flours were characterized by medium and low alpha-amylase activity. The falling number and amylograph test are not sufficient methods to determine the suitability of currently produced rye flours for bread making. The gelatinization process of the rye flour starch could be evaluated by the DSC test, which, together with the falling number and amylograph test, may allow a better way to evaluate the usefulness of rye flours for bread making. Many significant correlations between parameters determined by DSC endotherm and quality parameters of rye bread, such as volume and crumb hardness, were reported. Breads made from flour with higher enthalpy in DSC were characterized by higher volume and softer crumb.
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Affiliation(s)
- Sylwia Stępniewska
- Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36 Street, 02-532 Warsaw, Poland;
| | - Grażyna Cacak-Pietrzak
- Department of Food Technology and Assessment, Division of Fruit, Vegetable and Cereal Technology, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C Street, 02-776 Warsaw, Poland;
| | - Anna Szafrańska
- Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36 Street, 02-532 Warsaw, Poland;
| | - Ewa Ostrowska-Ligęza
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C Street, 02-776 Warsaw, Poland;
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31 Street, 20-612 Lublin, Poland;
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Bryła M, Ksieniewicz-Woźniak E, Stępniewska S, Modrzewska M, Waśkiewicz A, Szymczyk K, Szafrańska A. Transformation of ochratoxin A during bread-making processes. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107950] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Abstract
AbstractThe aim of this study was to assess the effect of two winter wheat species: Triticum aestivum ssp. vulgare, and Triticum spelta, cultivated in different percentage of cereals in crop rotation, on their bread making potential. The analyzed grain samples were obtained from a field experiment conducted during three years 2014-2016 at the Experimental Station in Osiny (51°35’, 21°55’), Institute of Soil Science and Plant Cultivation, State Research Institute, Puławy, Poland. The experiment was established following different percentages of shared cereals in crop rotation (SCCR): 50, 75 and 100%. Wheat cultivation was performed in accordance with good agricultural practice standards. Protein content, gluten content, Zeleny sedimentation index and alveograph properties were determined. Wheat species strongly influenced bread potential. The Triticum aestivum compared to Triticum spelta was characterized by significantly higher gluten quality and Zeleny sedimentation index as well as better alveograph properties. Common wheat showed the highest baking value (W). Spelt wheat was characterized by the lowest tenacity (P) and the highest extensibility (L). Moreover, the percentage of cereals in crop rotation had an effect on grain and dough quality parameters. Cultivation of wheat in 100% share of cereals resulted in the lowest grain and dough quality.
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Affiliation(s)
- Grażyna Podolska
- Department of Cereal Crop Production Institute of Soil Science and Plant Cultivation – State Research Institute, Puławy, 24-100, Czartoryskich 8, Poland
| | - Edyta Aleksandrowicz
- Department of Cereal Crop Production Institute of Soil Science and Plant Cultivation – State Research Institute, Puławy, 24-100, Czartoryskich 8, Poland
| | - Anna Szafrańska
- Department of Grain Processing and Bakery Institute of Agricultural and Food Biotechnology, Warsaw, 02-532, Rakowiecka 36, Poland
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Stępniewska S, Hassoon WH, Szafrańska A, Cacak-Pietrzak G, Dziki D. Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour. Foods 2019; 8:foods8080331. [PMID: 31398871 PMCID: PMC6722811 DOI: 10.3390/foods8080331] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2019] [Revised: 08/02/2019] [Accepted: 08/06/2019] [Indexed: 12/03/2022] Open
Abstract
The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread’s hardness of crumb and the hardness of crumb’s increase during bread storage.
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Affiliation(s)
- Sylwia Stępniewska
- Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland
| | - Waleed H Hassoon
- Department of Food Technology, College of Food Sciences, University of Al-Qasim Green, Babylon 964, Iraq
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 1, 20-286 Lublin, Poland
| | - Anna Szafrańska
- Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland
| | - Grażyna Cacak-Pietrzak
- Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 02-532 Warsaw, Poland
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 1, 20-286 Lublin, Poland.
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Affiliation(s)
- Elżbieta Suchowilska
- Department of Plant Breeding and Seed Production University of Warmia and Mazury in Olsztyn Olsztyn Poland
| | - Anna Szafrańska
- Department of Grain Processing and Bakery Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology Warsaw Poland
| | - Elżbieta Słowik
- Department of Grain Processing and Bakery Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology Warsaw Poland
| | - Marian Wiwart
- Department of Plant Breeding and Seed Production University of Warmia and Mazury in Olsztyn Olsztyn Poland
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Stępniewska S, Słowik E, Cacak-Pietrzak G, Romankiewicz D, Szafrańska A, Dziki D. Prediction of rye flour baking quality based on parameters of swelling curve. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-3014-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Wiwart M, Szafrańska A, Wachowska U, Suchowilska E. Quality Parameters and Rheological Dough Properties of 15 Spelt ( Triticum speltaL.) Varieties Cultivated Today. Cereal Chem 2017. [DOI: 10.1094/cchem-05-17-0097-r] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Marian Wiwart
- Department of Plant Breeding and Seed Production, University of Warmia and Mazury in Olsztyn, pl. Łódzki 3, 10-724 Olsztyn, Poland
| | - Anna Szafrańska
- Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Department of Grain Processing and Bakery, Rakowiecka 36, 02-532 Warsaw, Poland
| | - Urszula Wachowska
- Department of Entomology, Phytopathology and Molecular Diagnostics, University of Warmia and Mazury in Olsztyn, Prawocheńskiego 17, 10-721 Olsztyn, Poland
| | - Elżbieta Suchowilska
- Department of Plant Breeding and Seed Production, University of Warmia and Mazury in Olsztyn, pl. Łódzki 3, 10-724 Olsztyn, Poland
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Śmigiel R, Królak-Olejnik B, Śniegórska D, Rozensztrauch A, Szafrańska A, Sasiadek MM, Wertheim-Tysarowska K. Is c.1431-12G>A A common European mutation of SPINK5? report of a patient with Netherton Syndrome. Balkan J Med Genet 2017; 19:81-84. [PMID: 28289593 PMCID: PMC5343335 DOI: 10.1515/bjmg-2016-0040] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
Netherton Syndrome (NS) is a very rare genetic skin disease resulting from defects in the SPINK5 gene (encoding the protease inhibitor lympho-epithelial Kazal type inhibitor 1, LEKTI1). In this report, we provide a detailed clinical description of a Polish patient with two SPINK5 mutations, the novel c.1816_1820+21delinsCT and possibly recurrent c.1431-12G>A. A detailed pathogenesis of Netherton Syndrome, on the basis of literature review, is discussed in the view of current knowledge about the LEKT1 molecular processing and activity.
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Affiliation(s)
- R Śmigiel
- Department of Pediatrics, Wroclaw Medical University, Wroclaw, Poland
| | - B Królak-Olejnik
- Department of Neonatology, Wroclaw Medical University, Wroclaw, Poland
| | - D Śniegórska
- Department of Medical Genetics, Institute of Mother and Child, Warsaw, Poland
| | - A Rozensztrauch
- Department of Pediatrics, Wroclaw Medical University, Wroclaw, Poland
| | - A Szafrańska
- Department of Neonatology, Wroclaw Medical University, Wroclaw, Poland
| | - M M Sasiadek
- Department of Genetics, Wroclaw Medical University, Wroclaw, Poland
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Choliński J, Palczewska-Tulińska M, Szafrańska A, Wyrzykowskastankiewicz D. A new method of parameter adjustment and diagnostic checks on gamma models used in vapor—liquid equilibrium calculations. Chem Eng Sci 1981. [DOI: 10.1016/0009-2509(81)80061-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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