Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability.

The anthocyanin composition of blue (Triticum aestivum L., cv. Skorpion) and purple wheat (Triticum aethiopicum JAKUBZ cv. Abyssinskaja arrasajta cv. Abyssinskaja arrasajta), cultivated in the Czech Republic, and of the prepared whole blue and purple wheat bread was determined. In blue and purple wheat, 19 and 26 anthocyanins, respectively, were tentatively identified by liquid chromatography and mass spectrometry. The total content of anthocyanins determined in blue and purple wheat was 9.26 and 13.23 mgkg(-1), respectively. The breads were baked at 240 and 180 °C. Some significant differences in anthocyanins content were observed between breads prepared at different baking temperatures. The content of cyanidin-3-glucoside, delphinidin-3-glucoside and pelargonidin-3-glucoside was determinated in starting material, whole meal flours and baked breads. These kinds of wheat are suitable for baking bread, since intake of anthocyanins may play an important role in the prevention of human diseases.

Substitution of sodium chloride by salt microspheres in dough: Effect on dough rheological properties.

This research aimed to evaluate the impact of different salts on dough rheology parameters and gas cell development during dough preparation. Three types of salts in four concentrations each were used in dough preparation and following analyses were conducted: sodium content, salt structure analysis, dough hardness, dough stickiness and dough image analysis. The research showed how significantly (p < .05) the measured properties of dough can be influenced by the used type of salt, salt concentrations and fermentation time. The emphasis is put on salt substitutes of hollow microsphere salt (Hs) substitutes due to its special physical characteristics. The uniqueness of Hs physical characteristics was confirmed by electron microscope photomicrographs. The gained results are indicating that even low changes in salt concentration (0.40; 0.30; 0.25; and 0.15) make noticeable changes in dough characteristics. The usage of salt substitutes in food industry has been constantly growing and it makes the research a valuable source of information for further application of this salts. PRACTICAL APPLICATIONS: The different salt types (table-Ts, sea-Ss and hollow microsphere-Hs) which were studied in our work differ just slightly. However, an important issue in choosing salt should also be the nutritive perspective, in particular low sodium content as a preventive measure against cardio-vascular diseases. Hs and Ss are therefore suitable alternatives to typical Ts.