Cereal Chem. 79(5):720-725Flour mill streams obtained by milling grain of 10 bread wheat cultivars grown in the Skopje region of Macedonia were analyzed for rheological and breadmaking quality characteristics and for composition of gliadins and HMW-GS. The objective of this study was to examine the relationships between the composition of gluten proteins and breadmaking quality, as well as to determine the importance of gluten proteins for technological quality of flour mill streams. The grain was milled in an experimental mill according to a standardized milling procedure, with three break and three reduction passages. The addition of two vibratory finishers in the milling scheme enabled better separation of bran. A smallscale baking method for evaluation of the breadmaking properties was developed, and electrophoretic methods including acid-PAGE and SDS-PAGE were used to determine the composition of the gluten proteins. There were significant differences in the degree of dough softening of individual and total flour fractions of the flour mill streams for cultivars with different alleles from six loci, for farinograph water absorption from seven loci, and for bread loaf volume and crumb quality score from six loci. The Glu-1 quality scores for the wheat cultivars investigated were 3-9 and proved to be a useful indicator of breadmaking quality. The novel feature of the investigation related to the breadmaking potential of the flour mill streams compared with straight-run flours.

Cold plasma is an environmentally friendly technology that meets the present ecological requirements. Plasma is not accumulated in end-used products. As the cold plasma is produced just before usage, there are no requirements either for storage or activation procedure. Cold plasma has an oxidation-reduction potential. In the bread baking industry it is used in dough systems to whiten the flour and subsequent bread crumb. Also to promote disulfide bond formation between glutenin proteins, that improves dough strength. Experiments have been realized to evaluate the influence of cold plasma treatment on the flour and bread-making quality without the use of any additives. Wheat flour was treated with cold plasma in counter flow exchange by using the device "Plason". Exposure: concentration of 1000 ppm at 2.5 L/minute. Time exposition: 45 minutes. Because gas dissociates quickly into molecular oxygen the assessment of wheat flour was made first just after treatment, and then five days later. As a result of cold plasma treatment, the treated flour has a brightly creamy color, unlike untreated flour. The content of wet gluten has gone down a little due to deterioration of its hydration capacity but gluten quality was increased. Improvements in dough structural and mechanical properties such as, increasing dough stability and dough strength, reduction of dough softening, all have been observed. The results obtained showed that cold plasma has an effect on bread structural and mechanical properties. The loaves baked just after treatment demonstrated expansion of the total and specific volume along with enhancement of their appearance and porosity structure.

Abstract. In this paper, the results obtained from the investigations performed on determination of the content of soluble dietary fibre component β-glucan in different cereals grown by conventional and organic farming method are presented. Because dietary fibre and its components have great importance for human and animal nutrition as well as health benefits, it was a need to investigate the content of β-glucan from cereal domestic origin. Standardized enzymatic-gravimetric method-a mixed-linkage β-glucan assay Megazyme Kit (Megazyme, Ireland) was used for determination of β-glucan content in 27 different cereal samples: barley, oat, rye and wheat, grown at three locations during 2013. The mean values of β-glucan content in cereals conventionally grown ranged from 34.41 ± 1.47 g.kg -1 db with barley, through 23.5 ± 4.52 g.kg -1 db and 15.61 ± 0.36 g.kg -1 db with oat and rye, respectively to 5.60 ± 1.02 g.kg -1 db with wheat. The mean values of β-glucan content in analyzed cereals which were organically grown ranged from 33.28 ± 2.34 g.kg -1 db with barley, 21.3 ± 1.87 g.kg -1 db with oat, 15.81 ± 2.30 g.kg -1 db with rye and to 6.04 ± 0.58 g.kg -1 db with wheat. Compared to the other cereals investigated, barley grown by either conventional or organic farming method proved to have the highest content of β-glucan demonstrating its good perspective in cereal processing and technology, food market and human and animal nutrition. The positive/negative correlations allow indirect evaluation of cereals in breeding work aimed at creation of forms with increased/decreased content of β-glucans in grain.

The objectives of this article were to determine the content of total dietary fi bre (TDF) as well as of its fractions -soluble dietary fi bre (SDF) and insoluble dietary fi bre (IDF) of different cereals grown by conventional and organic farming in Macedonia, as well as to fi nd out the infl uence of the cereal type and farming method on their values. Standardized enzymatic-gravimetric method (Megazyme Total Dietary Fiber Kit) was used for determination of soluble, insoluble, and total dietary fi ber in 27 different cereal samples of wheat, rye, barley, oat, and millet, which were grown at three locations. The content of TDF, IDF and SDF was infl uenced by both cereal type and farming type. The organically grown cereals, primarily oat and barley, have shown higher values of TDF and of its fractions than the conventionally grown cereals. Their values (% db) for oat and barley for TDF were 42.00±1.39 and 21.91±2.01, for IDF 39.22±0.58 and 15.06±1.84 and for SDF 2.78±1.25 and 6.85±3.85, respectively. Barley grown by either organic or in conversion farming method proved to have the highest value of SDF content among the other cereals investigated, whereas oat produced by organic farming method exhibited the highest values of TDF and ISF content. The organic farming method proved to have a good perspective in cereal processing and technology, food market and nutrition.

Considering that some of milk beverages contain various types of additives like coffee or chicory as healthier option, the aim of this research is to examine if milk beverages could serve as additional source of asparagine, which could support the body to meet needs for dispensable amino acids. For the purpose of asparagine content determination, the choice fell on the method based upon redox reaction of asparagine with potassium permanganate, KMnO4. The values show that the concentration of asparagine in the milk samples with chicory as an additive is higher (0.98 – 1.07 mg/l), in comparison with milk samples without additives where lower asparagine concentrations (0.26 - 0.40 mg/l) can be observed. Taking into account the above presented results it can be concluded that in addition to the specified amount of amino acids the consumer receives through milk, certain amounts of dispensable amino acids can be entered through supplements, as it is the case with asparagine from coffee or chicory.