bread quality
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- Klíčová slova
- domácí pečení chleba,
- MeSH
- bezlepková dieta * využití MeSH
- celiakie * diagnóza dietoterapie prevence a kontrola MeSH
- chléb * analýza klasifikace normy využití zásobování a distribuce MeSH
- jedlá semena MeSH
- lidé MeSH
- lipidy MeSH
- minerály MeSH
- mouka MeSH
- nutriční hodnota MeSH
- potravinářské přísady MeSH
- potravinářský průmysl MeSH
- proteiny MeSH
- sacharidy MeSH
- Check Tag
- lidé MeSH
The market need for good quality gluten-free (GF) bakery products is in focus, due the increasing number of people with Celiac Disease (CD), Non-Celiac Gluten Sensitivity (NCGS) and the growing popularity of following GF diet as a trend. However scientific knowledge of the technically challenging GF bread making is growing, data regarding consumer market needs, opinions, trends and issues are insufficient. The present study was aimed to evaluate the consumer’s acceptance of available GF breads and their satisfaction. The data of the study reveal that approximately half of the people following GF diet have other different food related health problems parallel with CD or NCGS. The present study shows, that 70.8% of the asked consumers are dissatisfied with GF breads due their texture and taste, and for home baking consumers usually mix 2-3 or even more different GF flours, as they are displeased with the quality of the available mixes on their own. Overall, the most relevant problem for the consumers is the particularly higher price of the GF flours and breads.
- MeSH
- bezlepková dieta * ekonomika MeSH
- celiakie dietoterapie ekonomika komplikace MeSH
- chléb ekonomika statistika a číselné údaje MeSH
- chování spotřebitelů * ekonomika statistika a číselné údaje MeSH
- kvalita jídla MeSH
- lidé MeSH
- marketing MeSH
- mouka ekonomika MeSH
- potravinová alergie epidemiologie komplikace MeSH
- přijímání potravy MeSH
- průzkumy a dotazníky MeSH
- vaření statistika a číselné údaje MeSH
- Check Tag
- lidé MeSH
- mužské pohlaví MeSH
- ženské pohlaví MeSH
- Publikační typ
- práce podpořená grantem MeSH
- Geografické názvy
- Maďarsko MeSH
BACKGROUND: The IWGSC strategy for construction of the reference sequence of the bread wheat genome is based on first obtaining physical maps of the individual chromosomes. Our aim is to develop and use the physical map for analysis of the organization of the short arm of wheat chromosome 5B (5BS) which bears a number of agronomically important genes, including genes conferring resistance to fungal diseases. RESULTS: A physical map of the 5BS arm (290 Mbp) was constructed using restriction fingerprinting and LTC software for contig assembly of 43,776 BAC clones. The resulting physical map covered ~ 99% of the 5BS chromosome arm (111 scaffolds, N50 = 3.078 Mb). SSR, ISBP and zipper markers were employed for anchoring the BAC clones, and from these 722 novel markers were developed based on previously obtained data from partial sequencing of 5BS. The markers were mapped using a set of Chinese Spring (CS) deletion lines, and F2 and RICL populations from a cross of CS and CS-5B dicoccoides. Three approaches have been used for anchoring BAC contigs on the 5BS chromosome, including clone-by-clone screening of BACs, GenomeZipper analysis, and comparison of BAC-fingerprints with in silico fingerprinting of 5B pseudomolecules of T. dicoccoides. These approaches allowed us to reach a high level of BAC contig anchoring: 96% of 5BS BAC contigs were located on 5BS. An interesting pattern was revealed in the distribution of contigs along the chromosome. Short contigs (200-999 kb) containing markers for the regions interrupted by tandem repeats, were mainly localized to the 5BS subtelomeric block; whereas the distribution of larger 1000-3500 kb contigs along the chromosome better correlated with the distribution of the regions syntenic to rice, Brachypodium, and sorghum, as detected by the Zipper approach. CONCLUSION: The high fingerprinting quality, LTC software and large number of BAC clones selected by the informative markers in screening of the 43,776 clones allowed us to significantly increase the BAC scaffold length when compared with the published physical maps for other wheat chromosomes. The genetic and bioinformatics resources developed in this study provide new possibilities for exploring chromosome organization and for breeding applications.
The large bread wheat genome (1C approximately 17 Gbp) contains a preponderance of repetitive DNA and the species is polyploid. These characteristics together serve to hamper the molecular analysis of the wheat genome. Its complexity can, however, be reduced by using flow cytometry to isolate individual chromosomes, and these can be exploited to construct chromosome-specific BAC libraries. Such libraries simplify the task of physical map construction, positional cloning and the targeted development of genetic markers. Rapid improvements in the efficiency and cost of DNA sequencing provide an opportunity to contemplate sequencing the wheat genome by preparing sequence-ready physical maps for each chromosome or chromosome arm in turn. The quality of the chromosome-specific libraries depends on their chromosome coverage and the mean insert size. First-generation libraries suffered from a relatively low mean insert size, but improvements to the protocol have generated a second wave of libraries with a significantly increased mean insert size and better chromosome coverage. Each chromosome (arm)-specific library is composed of a manageable number of clones, and so represents a practical tool in the area of wheat genomics.
- MeSH
- chromozomy rostlin genetika MeSH
- DNA rostlinná genetika MeSH
- fyzikální mapování chromozomů MeSH
- genetické markery MeSH
- genom rostlinný MeSH
- genomika MeSH
- genová knihovna MeSH
- hybridizace in situ fluorescenční MeSH
- polyploidie MeSH
- průtoková cytometrie MeSH
- pšenice genetika MeSH
- umělé bakteriální chromozomy genetika MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
Bread wheat (Triticum aestivum L.) is one of the most valuable cereal crops for human consumption. Its grain storage proteins define bread quality, though they may cause food intolerances or allergies in susceptible individuals. Herein, we discovered a diversity of grain proteins in three Ukrainian wheat cultivars: Sotnytsia, Panna (both modern selection), and Ukrainka (landrace). Firstly, proteins were isolated with a detergent-containing buffer that allowed extraction of various groups of storage proteins (glutenins, gliadins, globulins, and albumins); secondly, the proteome was profiled by the two-dimensional gel electrophoresis. Using multi-enzymatic digestion, we identified 49 differentially accumulated proteins. Parallel ultrahigh-performance liquid chromatography separation followed by direct mass spectrometry quantification complemented the results. Principal component analysis confirmed that differences among genotypes were a major source of variation. Non-gluten fraction better discriminated bread wheat cultivars. Various accumulation of clinically relevant plant proteins highlighted one of the modern genotypes as a promising donor for the breeding of hypoallergenic cereals.
- MeSH
- 2D gelová elektroforéza MeSH
- albuminy chemie genetika metabolismus MeSH
- chléb analýza MeSH
- gliadin chemie genetika MeSH
- globuliny chemie genetika MeSH
- gluteny chemie genetika MeSH
- jedlá semena chemie genetika MeSH
- lidé MeSH
- obilninové proteiny chemie klasifikace MeSH
- proteom genetika MeSH
- pšenice chemie genetika MeSH
- Check Tag
- lidé MeSH
- Publikační typ
- časopisecké články MeSH
The utilization of plant by-products as functional food ingredients has received increasing attention in the last decade. One such by-product generated during milk thistle oil pressing is oilseed cakes, which could be used as a novel food ingredient. Therefore, the study aimed at investigating the effects of the addition of milk thistle oilseed cake (MTOC) flour fractions obtained via dry sieving, differing in particle size (unsieved; coarse: >710 μm; medium: 315-710 μm; and fine: <315 μm), on the quality of gluten-free bread and stability of silymarin during breadmaking. The 10% addition of the fractions into gluten-free bread increased the protein, fibre, fat, ash and silymarin content. The breads with the coarse fraction had the highest content of fibre, whereas the breads with the fine fraction excelled in protein, fat and ash content. The medium fraction was characterized as the richest source of silymarin, whilst the fine fraction was the poorest. Silymarin constituents were slightly released during dough rising but also partially decomposed during baking; moreover, silydianin was the most susceptible and degraded the most. The enriched breads had better sensory and textural properties compared to the control bread. The results suggest that MTOC flour fractions can improve the potential health benefits and nutritional profile of gluten-free bread.
- Publikační typ
- časopisecké články MeSH
The present study was aimed at comparing the milk urea nitrogen (MUN) and milk fatty acid (MFA) compositions in Holstein cows with subacute ruminal acidosis (SARA) to those values of Holstein cows that did not have SARA. Also, the correlations among rumen pH value and the compositions of MUN and MFA in milk were determined. Dairy cows (n = 16) with subacute ruminal acidosis (SARA) (pH value 5.60 ± 0.02) and control dairy cows (n = 16) (control) (pH value 6.20 ± 0.04) were studied. The MUN concentrations (578 μg/l) of the dairy cows with SARA was lower than those (1 315 μg/l) of the control dairy cows (P < 0.001). In the milk of the dairy cows with SARA, the unsaturated fatty acids (UFA), thrombogenic index (TI), and hypocholesterolemic fatty acid index (hcFA) decreased; but the saturated fatty acids (SFA), atherogenic (AI) and hypercholesterolemic fatty acid (HcFA) indexes (P < 0.01) increased. The rumen pH value and the concentration of the MUN were positively correlated with the proportions of the monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), omega-3 fatty acids (n-3), omega-6 fatty acids (n-6), omega-9 fatty acids (n-9), long-chain fatty acids (LCFA) and very-long-chain fatty acids (VLCFA) and the n-3/n-6 ratio of the milk samples (P < 0.05). Consequently, the dairy cow with SARA that are in early-lactation can affect the carbohydrate fermentation, fatty acid hydrogenation and protein degradation. The MUN concentration in the dairy cows with SARA seriously decreased. The SARA changes the milk fatty acid composition and decreases the MUFA, PUFA, n-3, oleic acid and hypocholesterolemic fatty acids and the hypocholesterolemic/hypercholesterolemic ratio (h/H) values of milk. Therefore, the nutritional and functional quality for human nutrition decreases in the milk of dairy cows with SARA.
