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of examined breads. These factors were retained for process characterization of optimized gluten-free bread. The final optimum formulation of rice/field bean contained 1.5% of gum arabic and 71.5% of water. The optimum gluten-free bread with gum arabic showed high volume, good textural, structural, and sensory qualities with high acceptability compared to the gluten-free control bread without any improver.

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A novel method that uses bioprocessed oat flour (yeast-fermented leaven) for the preparation of composite wheat-oat (50:50%) bread was proposed. The objective of the study was to compare physical (loaf volume and specific weight, crumb texture, changes in texture during storage, crumb heterogeneity) and sensorial (aroma, flavor, texture, overall acceptability) properties of bread produced by this method with the properties of bread produced by the standard methods (straightdough and two-phase). It was observed that, after fermentation, oat leaven compared with wheat leaven had a more concise consistency and that, during dough preparation, a greater addition of water was required. The bread produced in this way is characterized by a comparable volume to bread produced from wheat yeastfermented leaven, while crumb firmness and elasticity are significantly greater. Methods using yeast-fermented leaven prepared from different types of flour should be tested for other composite wheat breads.

The main aim of the study was to investigate the texture and sensory properties of wheat bread with nettle infusion, which was incorporated into the dough recipe in the process of wheat flour scalding. The addition of nettle, at the following concentration: 10, 20, 30, and 40 mg/ml, was introduced into the dough as an infusion in

The aim of the study was to examine the Peleg and Normand model to characterize the overall stress relaxation behavior of wheat kernel at varying load conditions. The relaxation experiments were made with the help of the universal testing machine, Zwick Z020, by subjecting the samples to compression at four distinct initial load levels, i.e., 20 N, 30 N, 40 N, and 50 N. The measurements were made for four wheat varieties (two soft and two hard-type endosperms) and seven levels of moisture content. Relaxation characteristics were approximated with the help of the Peleg and Normand equation. An interactive influence of the load level, moisture, and wheat hardness on the Peleg and Normand constants has been confirmed. For moist kernels, a higher amount of absorbed compression energy was released, since less energy was required to keep the deformation at a constant level. The constants differed depending on wheat hardness. Higher values of k 1 revealed that the initial force decay was slower for hard varieties. This is more characteristic of elastic behavior. Similarly, higher values of k 2 pointed to a larger amount of elastic (recoverable) energy at the end of the relaxation. The initial loading level had no or only a slight effect on the model coefficients (Y(t), k 1 , and k 2 ). The parameters of the Peleg and Normand model decreased with an increase in the water content in the kernels.Sustainability 2019, 11, 7100 2 of 18 simply defined, since it changes depending on the farmer, grain dealer, seed company, milling industry, pasta industry, and consumer. For the farmers it can be yield or resistance to disease, for miller's protein content, hardness, or many others. By knowing the quality, processors can avoid purchasing grain that does not meet their needs. There are a lot of methods used to determine the technological quality of kernels. A number of these are time consuming and expensive (farinograph, alveograph), and hence are often impractical to use as the way to pay producers premiums based on kernel quality expectations. Finding measures of wheat which can be conducted quickly and less expensively gives the opportunity to develop new approaches to predict kernel or dough behavior. Between them, the research on mechanical properties of kernels continues to expand.Mechanical properties of wheat kernels are naturally associated with the conditions of mechanical separation of the endosperm and the outer bran layer, the breaking resistance of the bran or the breaking susceptibility of the endosperm itself, or starch and proteins. Khazaei and Mann [1] stated that the relaxation data could be useful in estimating the susceptibility of materials to damage. Ponce-García et al. [2] successfully applied rheological measurements to distinguish among wheat classes, varieties, and different moisture contents. The test on intact kernels was used by Figueroa et al. [3,4] to establish relationships among protein composition, viscoelasticity of dough, and baking outcomes. However, there are many different conclusions and o...

AbstractThe aim of this work was to study the particle size distribution of micronized oat bran. An impact classified mill was used to pulverizing. Before the pulverizing raw material was sterilized using overheated steam at 150°C during 3.5 min. The moisture of bran after sterilization decreased from 7.2 to about 3.9%. Five speeds of the rotor disc were used: 2600, 2970, 3340, and 3710 rpm. For each speed of the rotor disc the following speeds of classifier wheel were applied: 480, 965, 1450, 1930, 2410 and 2890 rpm. The particle size distribution of oat bran layer was measured by laser light scattering. Moreover, the sense of touch of coarse particles of micronized oat bran on a tongue was assessed according to five point scale. The largest fragmentation of the oat bran was obtained at a disc speed of 3710 rpm and at a classifier rotation speed of 1930 rpm, whereas the most coarse particles were obtained when these parameters were 3340 rpm and 480 rpm, respectively. On the other hand, the highest uniformity in size of particles in size was observed when the lowest speed of disc and classifier were used. Moreover, for the most samples the pulverized particles of oat bran were almost not discernible on tongue.

A b s t r a c t. Processes of compaction of granular materials were described using selected models. The analysis of their accuracy on the example of wheat was the basis for the discussion on their applicability to the processing of plant-origin materials. Parameters of the model equations for wheat, compressed at 10-18% moisture content were calculated, and the relations between these parameters and wheat moisture were determined. It was found that the analyzed models described the pressure compaction of granular plant material with different accuracy, and were highly dependent on moisture. The study also indicated that the model of Ferrero et al. fits the experimental results well. The parameters of this model reflected very well the physical phenomena which occur during compression.K e y w o r d s: pressure compaction models, wheat meal, moisture