Authors:F. Szira, I. Monostori, G. Galiba, M. Rakszegi, and A.F. Bálint
Wheat-based food has great importance in human nutrition: in European countries they provide 20–30% of the daily calorie intake, and additionally, the wholemeal and healthy food becomes even more popular. Mineral content in grains is dependent on genetic and environmental factors (varieties, soil type, geographical location of the growing area, etc.), therefore, it is complicated to estimate how many percentage of the daily micronutrient requirements can be covered by wheat-based products. In this study, copper (Cu), iron (Fe), manganese (Mn), molybdenum (Mo), selenium (Se) and zinc (Zn) contents of 13 commercial wheat flour products, and the white flour and wholemeal of 24 winter type bread wheat varieties were studied to estimate the nutritional value of these products. All investigated samples were produced in Hungary. Significant variation was revealed in the case of all mineral elements in the different brands of wheat flours. Generally, the white flour enriched with germ showed higher mineral contents than the average values of normal white flours. Furthermore, the wholemeal has higher Cu, Fe, Mn and Zn, but not higher Se contents than the white flours. Mo content was also higher in some brands of white flour than in wholemeal.The investigated winter wheat varieties showed significant differences in the case of Fe, Mn, Se and Zn contents, but none of the varieties showed outstandingly high micronutrient content. The milling process — as it was expected — reduces the concentrations of four elements (Fe 33%; Mn 88%; Zn 71%; Cu 44%); however, the Se and Mo concentrations were not affected significantly. Using the average micronutrient content in the wholemeal of varieties, the daily Mn and Fe requirement can be covered by the consumption of about 250 g wholemeal. Additionally, the daily Mo requirement could be met by the daily consumption of 140–190 g of commercial white or wholemeal flour.
Authors:L. Hřivna, L. Homola, I. Burešová, and P. Smutná
The research was conducted to describe distribution of protein fractions in wheat (Triticum aestivum L.) mill products (semolina, flour and bran) and evaluate the possibility of prediction of protein fractions distribution from values of bread-making quality (protein and gluten content, Zeleny sedimentation volume) evaluated on wholemeal and specific flour. The content of protein fractions was determined by size-exclusion high performance liquid chromatography. Significantly highest glutenin content was found in flour (5.01%). The investigated mill products did not differ in gliadin content, the content of albumin/globulin fraction reached the highest values in bran (3.60%). The model of prediction of glutenin and gliadin content in mill products explained 31–62% and 83–92% of the original variability. The protein fractions distribution in wheat mill products could be satisfactorily predicted from known values of protein and gluten content evaluated on wholemeal and Zeleny sedimentation volume evaluated on specific flour.
Authors:H. Grausgruber, S. Miesenberger, R. Schoenlechner, and J. Vollmann
Wholemeal products of einkorn wheat (
L.) could help to elevate the daily uptake of both dietary fibre and lutein, compounds which can assist the prevention of coronary heart disease and age-related macular degeneration, respectively. However, gluten strength and rheological properties of einkorn wheat are low and bran particles are reported to decrease bread volume and crumb elasticity of flours. It was demonstrated that the application of individual enzymes and/or emulsifiers or their application in mixtures can significantly improve bread volume and crumb firmness of whole-grain einkorn breads. Crumb porosity characteristics, however, were not affected. Synergistic interactions between the dough improvers can be supposed. The antithesis between the application of dough conditioners and the organic production of einkorn wheat, and optional methods for optimisation of whole-grain einkorn bread are discussed.
Authors:A. Nagy, Á. Baráth, J. Pauk, and É. Gelencsér
The authors have developed transgenic wheat lines with broad range of herbicide resistance. The transgenic wheat, containing bacterial derived alien gene (bar) regulated under the maize ubiquitin promoter, is resistant to glyphosinate (phosphinotrichin) agent family. The presence of bar gene expression product (phosphinotrichin acetyl transpherase enzyme, PAT) was confirmed by PAT-specific ELISA (Enzyme Linked Immuno Sorbent Assay). The qualitative and quantitative chemical composition of the transgenic wheat lines in comparison with their non-transgenic counterpart (year 2000-2002) and protein utilization of the wheat wholemeal flours (year 2002) were summarized. Nutritional evaluation of the protein was based on a rat model by using N-balance experiments. Among the protein sources, heat-treated samples were also introduced into the experimental diets. It was found that heat denaturation of the proteins led to results with somewhat increased biological value indices. The introduction of GM technology did not affect food intake or nutritional performance of the rats.
Authors:M. Varga, J. Bánhidy, L. Cseuz, and J. Matuz
The anthocyanin content of spring and winter wheat cultivars and their hybrids with purple and blue coloured grains was evaluated under Hungarian growing conditions. In all 3 years the anthocyanin content of blue grained wheats was significantly higher than that of purple ones. Anthocyanin content was influenced by environmental factors. In the progenies of crosses between Hungarian hard red winter wheat cultivars and blue-grained varieties, the anthocyanin content of the grind was 21–157 mg/kg, while that of the flour was 5.3–17.4 mg/kg. Consequently, most of the anthocyanin content was in the bran. The high anthocyanin content of blue and purple wheat varieties can be applied successfully for elevating the anthocyanin content of bakery products if whole-meal flour or bran is used.
Napjainkban mind gyakrabban teszik fel azt a kérdést, hogy az intenzív agrotechnika és az ilyen körülmények között termesztett fajták genetikai adottságai következtében megváltozik-e a takarmányozási/táplálkozás-élettani minőség. A válasz megadását több tényező is nehezíti, hiszen nehéz évtizedekig archiválni a mintákat és azután egy időpontban ugyanazzal a műszerrel, módszerrel a mérést elvégezni. A szerzőnek, lehetősége volt arra, hogy a rendelkezésére álló, 1974–2006 között atomabszorpciós spektrofotométerrel, majd 1988-tól ICP-OES-sel, később ICP-MS-el mért minták adatait ilyen szempontok szerint is feldolgozza. Ehhez még sikerült néhány mintát elemeztetnie az 1839 és 1950 közötti évekből, a hazánkban fellelhető mintagyűjteményekből. A mért ásványielem-tartalmakat (P, K, Ca, Mg, Fe, Mn, Zn, Cu) a hazai irodalmi adatokkal hasonlította össze.
Az 1974–2006 között kapott nagyszámú adatot összevetve az 1839–1936 közötti eredményekkel megállapította, hogy a Cu, a Zn, a Mn és a Mg esetében figyelhető meg csökkenés. Ez a csökkenés az elemeként változott, hiszen a mangánnál és a réznél több mint 25%-os, míg a cinknél és a magnéziumnál pedig 15%-os. Ezzel szemben a Ca-tartalom mintegy 150 mg·kg-1-mal magasabb, míg a P-tartalom nem változott. A P- és K-tartalomban a korábban BARDÓCZ és PUSZTAI (2013) által kö-zölt nagymértékű csökkenés nem figyelhető meg.
-cholesterol products are also popular due to their efficiency in controlling body weight. Wholemeal products are rich in fibre, thus help in digestion; although, one person expressed his concerns about wholegrain products, because different fungi can attack the