The effect of growing conditions on starch and protein content in triticale grain and amylose content in starch was studied on winter triticale cvs. Kitaro, lupus, lamberto and ticino harvested in 2006 and 2007 in Humpolec and Pernolec, Czech republic. Dry matter of the investigated triticale grain contained 62.4-70.9% of starch. The starch content and amylose content in starch were significantly affected by cultivar and year. Statistical analysis did not confirm that starch content and amylose content in starch were significantly influenced by growing variant or location. The protein content was significantly affected only by year. The differences in protein content among cultivars, growing variants and locations were not significant. The protein content was negatively correlated with starch content (r = -0.83). Statistical analysis of data also confirmed a positive correlation between the starch content and amylose content in starch (r = 0.45).

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In a three‐year period, protein content, polysaccharides and values of the selected malting parameters were determined in 12 varieties of barley. Hardness was assessed using the particle size index (PSI) and a Do‐Corder apparatus (BRA). Significant differences in the levels of hardness between the varieties were detected. Hardness was affected by variety from 37% (PSI) and 71% (BRA). Significant correlations were determined between the PSI and extract content (0.64***), Kolbach index (0.66***), friability (0.57***), β‐glucans in wort (−0.51***) and colour of malt (0.57***). Significant correlations were found between BRA and content of non‐starch polysaccharides in caryopses (0.64***), extract (−0.62***), Kolbach index (−0.70***), friability (−0.70***), β‐glucans in wort (0.79***) and wort colour (−0.56***). Correlation was determined between hardness and malting quality index (PSI 0.51***, BRA −0.71***).

Wheat and flour quality is expressed by a variety of chemical and physical properties of dough, none of which serves as adequate by itself or is independent of others variables (P���� 1988). According to F����� (1978) "a flour of good quality for breadmaking should have high water absorption, a medium to medium -long mixing requirement, satisfactory mixing tolerance, and bread volume potential (considering protein content), and should yield a loaf with good internal grain and colour". T������ et al. (1982) identify the "ideal" bread flour as one that produces good bread over a wide range of processing conditions, that yields doughs with well-balanced handling properties and does not have long mixing requirements.Wheat , s breadmaking potential is derived largely from the quantity and quality of its protein. Protein quantity is influenced by environmental factors, while the quality of the protein is genetically determined. In wheat varieties that are grown under comparable environmental conditions, a high quality wheat will produce good bread over a fairly broad range of protein levels. A poor quality wheat will yield relatively low quality bread even at high protein contents.When flour and water are mixed into dough and this is kneaded thoroughly under water either by hand or by machine, a cohesive, extensible and rubbery mass is obtained that consists principally of protein and water. When this so-called "crude gluten" is treated with 70% alcohol, the gliadin fraction dissolves or disperses and can be separated in fairly pure form. Analytical quality parameters of wheat flour prepared from variety and commercial wheat samples (wheat harvest 1998, 1999, 2000 and 2001) were assessed by means of filter spectrograph Inframatic 8620 ASH (moisture and protein content) and Sedi-tester (Zeleny sedimentation value). The spectra of all samples were measured on spectrograph NIRSystem 6500. Calibration equations with cross and independent validation for all analytical characteristics were computed by NIR Software ISI Present WINISI II using MPLS and PLS method. The quality of prediction was evaluated by SEP and r parameters between the measured and the predicted values from cross and independent validation. In case of Inframatic 8620 ASH, validation was realised by NIRPRG software. A statistically significant dependence between the predicted and the measured values of protein content and Zeleny sedimentation (with probability P < 0.01) was determined in both variety and commercial flour sets in the case of cross and independent validation. Better accuracy of prediction was found with NIRSystem 6500. Both important parameters of wheat were successfully predicted by independent validation with nearly the same accuracy.

The authors studied an extension of the sources of plant products for the diet in coeliac disease. This disease is induced by the components of glutenin proteins. In a collection of crops, they examined the contents of the total and protein nitrogen, the composition of protein fractions, the electrophoretic composition of reserve gluten and prolamine proteins, and the immunological determination of the gliadin amount using ELISA test. By immunological tests, gliadin content below 10 mg per 100 g of sample was found in the following species: amaranth (Amaranthus hypochondriacus and A. cruentus) followed by quinoa (Chenopodium quinoa), sorghum species &ndash; grain sorghum and sweet sorghum (Sorghum bicolor and S. saccharatum), millet (Panicum miliaceum), foxtail millet (Setaria italica ssp. maxima), broadrood (Digitaria sanguinalis) and buckwheat (Fagopyrum esculentum). These species can be considered as suitable for the diet in coeliac disease. Below-limit values were found in triticale (Triticosecale) and some oats varieties; this, however, will need some other tests. The analysed samples differred by the contents of crude protein and fraction structures of the protein complex. In pseudocereals amaranth, quinoa and buckwheat, the proportion of the soluble fractions of albumin and globulin was 50&ndash;65%. In grain sorghum, their proportion was 20.5%, in sweet sorghum 7.8%. In millet, foxtail millet, and broadrood, their proportion amounted to 12&ndash;13%. The proportion of prolamines was higher in sweet sorghum than in grain sorghum. Pseudocereals and millet contained 3&ndash;6% of prolamines, Italian millet 38.7%, and broadrood 23.1%, respectively. The two latter species had, however, lower contents of glutenins. In the other species studied, the contents of glutenins ranged from 12 to 22%. Electrophoretic analysis PAGE of prolamine proteins or SDS-PAGE ISTA, developed for gluten proteins, confirmed the results of immunological tests on the suitability of quinoa, grain sorghum, sweet sorghum, buckwheat, amaranth, broadrood, millet and foxtail millet for the diet in coeliac disease. These species did not contain prolamins or the content of -prolamins was negligible in the given samples. The tested species of wheat, triticale, and oats species were manifested as substandard or unhealthy for the diet. &nbsp;