Authors:M. Aloudat, A. Papp, N. Magyar, L. Simon Sarkadi, and A. Lugasi
recommended value, the protein intake is adequate, the average ﬁbre intake is 22.9 g/day (Sarkadi Nauy et al., 2017 ) and the sodium intake is 5300 mg/day ( Nauy et al., 2017 ). A huge part of our food intake comes from traditional meals and modern meals
A 10-gram computerised mixograph-based Reomixer instrument was used to analyse eight bread wheat cultivars. The influence of flour or whole-grain meal and different hydration methods for whole-grain meal on the prediction of baking quality was studied. Using flour/whole-grain meal materials and different hydration methods, several Reomixer parameters were found to correlate with bread-making performance. Regression equations were constructed using statistically significant Reomixer parameters. Whole-grain meal Reomixer analysis under constant hydration of 75% proved to be as comparable a method for bread-making performance evaluation as flour analysis.