The aim of the study was to evaluate the physicochemical characteristics, grinding, and possibility of whole seeds of Plantago psyllium (PP) and Plantago ovata (PO) application as an alternative to hydrocolloid for gluten‐free bread baking. The procedure of seeds swelling was proposed, trace elements and physical properties of seeds were determined. The grinding energy of seeds and the baking of gluten‐free bread with the addition of whole and grinded form of seeds was made. The seeds of PP and PO are a rich source of trace elements, such as zinc, manganese copper, potassium, magnesium, and calcium. These seeds swell very quickly. PO swells faster at lower temperatures than PP. Grinded seeds of two types of studied Plantago can be used as substitutes for hydrocolloids, they caused a considerable increase in the gluten‐free dough yield (from 200 to 240%) and beneficially affected the texture of the crumb. Practical applications Similarly to fiber the seeds of PP or PO can also be used as replacements for hydrocolloids in the production of gluten‐free bread. The use of whole seeds does not require complicated procedures of fiber extraction, it also has much higher efficiency. Our research allowed to identify a hummer mill on which satisfactory results of Plantago seeds were obtained. PO compared to PP has the seeds that are more susceptible to grinding, their grinding energy is much lower. Characterization of the physical properties of seeds will allow adaptation of processing in the future. Plantago seeds swell intensely in water at different rates depending on the temperature. As a source of trace elements such as zinc, manganese copper, potassium, magnesium, and calcium, whole seeds of Plantago can be a valuable functional food additive.

The study aimed to determine the effect of pea protein powder on the pasting behavior and physico-chemical properties including the composition of amino and fatty acids of gluten-free bread with low-carbohydrate content. The control bread recipe was based on buckwheat flour (50 g) and flaxseed flour (50 g) as main flours. Additionally, the improving additives for this control bread such as psyllium husk (4 g), potato fiber (2 g), and guar gum (2 g) were used. The mixture of base flour was supplemented with the addition of pea protein powder (PPP) in the amount ranging from 5 to 25%. The results of Visco analyzes measured by RVA apparatus showed that the addition of 10% PPP to the control bread did not significantly differentiate peak viscosity and pasting temperature which was at the level 3115 cP and 3149 cP and 50 °C, respectively. Supplementation of low-carbohydrate bread with 10% of PPP was acceptable and significantly increased the content of all analyzed amino acids, as well as the amount of α-linolenic acid concerning the control bread. The lowest value of chemical score was observed for leucine. The EAAI (essential amino acid index) value increased from 34 to 40 when the optimal protein supplement was added. The developed gluten-free, low-carbohydrate, and high protein bread was characterized by contents of carbohydrate of 16.9%, protein of 17.1%, fiber of 13.7%, fat of 3.3% and its calorific value was 194 kcal/100 g.

We conducted a comparative analysis of the aerobic cloacal bacteria of European pond turtles (Emys orbicularis) living in their natural environment and juvenile turtles reared under controlled conditions in a breeding center. We included 130 turtles in the study. The aerobic bacteria isolated from the cloaca of the juvenile turtles were less diverse and more prevalent than the bacteria isolated from free-living adults. We isolated 17 bacterial species from juvenile captive turtles, among which the dominant species were Cellulomonas flavigena (77/96), Enterococcus faecalis (96/96), Escherichia coli (58/96), and Proteus mirabilis (41/96). From the adult, free-living turtles, we isolated 36 bacterial species, some of which are a potential threat to public health (e.g., Salmonella enterica serovars Newport, Daytona, and Braenderup; Listeria monocytogenes; Yersinia enterocolitica; Yersinia ruckeri; Klebsiella pneumoniae; Vibrio fluvialis; and Serratia marcescens), and pathogens that are etiologic agents of diseases of ectothermic animals (e.g., Aeromonas sobria, Aeromonas caviae, Hafnia alvei, Edwardsiella tarda, and Citrobacter braakii; the last two species were isolated from both groups of animals). The cloacal bacterial biota of the European pond turtle was characterized by numerous species of bacteria, and its composition varied with turtle age and environmental conditions. The small number of isolated bacteria that are potential human pathogens may indicate that the European pond turtle is of relatively minor importance as a threat to public health.

Freeze-dried elderberry and chokeberry were proposed as natural colorants for gluten-free wafers. In addition to colour, other physical and sensorial properties of wafer sheets were also evaluated. The elderberry powder was significantly darker (L* equal 37.61) than the chokeberry powder (L* equal 41.01), and it was characterized by a considerably lower a* value (4.21 in comparison with 12.32). These powdered fruits were added in the range from 0 to 5 %. A new indicator of wafer batter delamination was developed, which can also be proposed for other liquids. Significant and favourable changes were noted in the colour of both batter and wafers, with an increased content of fruits from 1 to 5%. Gluten-free wafers with a 5% addition of fruits were characterized by L*, a*, b* values, respectively, equalling 35.73, 6.05 and 3.24 for elderberry, and 39.74, 7.15 and 5.05 for chokeberry. Wafers with a 5% addition of chokeberry and elderberry, in comparison to control wafers, had significantly higher contents of minerals, including iron, potassium, calcium, magnesium and sodium. The freeze-dried elderberry powder, as compared to the chokeberry powder, was found to significantly increase the content of these minerals. In addition, the total flavonoids content was higher in the wafers containing elderberry. Freeze-dried chokeberry and elderberry can be proposed as natural colorants and valuable functional components for wafers. K e y w o r d s : natural colorant, elderberry, chokeberry, gluten-free, wafer

The aim of this study was to compare mineral, amino acid composition, physical properties and use in gluten-free bread of seeds of holy basil (Ocimum tenuiflorum) with those of chia seeds (Salvia hispanica). Holy basil and chia seeds have variable chemical compositions. Holy basil is a valuable source of calcium, manganese, and iron andcontains significantly more methionine sulfone and tryptophan. However, higher levels of asparagine, threonine, serine, glutamic acid, proline, glycine, alanine, valine, isoleucine, leucine, phenylalanine, and lysine were found in chia seeds compared to holy basil seeds. With regard to energy consumption during grinding, holy basil appears to be more cost-efficient. The addition of both whole and ground O. tenuiflorum and S. hispanica had a favorable effect on bread crumb texture. Holy basil and chia swell intensely in water and can be used as hydrocolloid replacements in gluten-free bread.Semillas de Ocimum tenuiflorum y semillas de Salvia hispánica: composición mineral y de aminoácidos, propiedades físicas y su uso en pan sin gluten RESUMEN El objetivo del presente estudio fue comparar la presencia de minerales, la composición de aminoácidos, las propiedades físicas y el uso de semillas de albahaca morada (Ocimum tenuiflorum) respecto a los de semillas de chía (Salvia hispanica) en el pan sin gluten. Las semillas de albahaca morada y las de chía tienen composiciones químicas variables. La albahaca morada es una fuente valiosa de calcio, manganeso y hierro, y contiene significativamente más metionina sulfona y triptófano. Mientras que en las semillas de chía se encontraron niveles más altos de asparagina, treonina, serina, ácido glutámico, prolina, glicina, alanina, valina, isoleucina, leucina, fenilalanina y lisina que en las semillas de albahaca morada. Respecto al consumo de energía durante la molienda, la albahaca morada parece ser más rentable. La adición de semillas de O. tenuiflorum y de S. hispánica, enteras o molidas, generó un efecto favorable en la textura de la miga de pan. Tanto la albahaca morada como la chía se hinchan intensamente en agua, pudiendo ser usadas como sustitutos de hidrocoloides en el pan sin gluten.

The quality of pasta can be evaluated by measuring the characteristics which encompass the most important quality parameters, such as colour, cooking properties and texture. The aim of the study was to suggest new indices which can be used to evaluate the quality of pasta. For the tests, 15 samples of spaghetti (produced from either semolina or common wheat flour) were used. The bending test was performed for the determination of the strength properties of raw pasta, while the pasta colour parameters were evaluated via the Commission Internationale de l’Eclairage system. The pasta cooking test included the evaluation of optimum cooking time, weight increase index and cooking loss. The samples of cooked spaghetti were cut, and the parameters describing pasta texture were determined. Statistical analysis showed significant correlations (α = 0.05) between colour parameters (lightness and redness) and pasta ash content (R = -0.90 and 0.84, respectively). The mechanical properties of raw pasta correlated positively with pasta density. The strongest correlation was found between pasta density and flexural strength. The destruction force for raw spaghetti during the bending test correlated significantly and positively with the cutting force of the cooked pasta. The obtained correlations can be helpful in pasta quality evaluation.

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...