scholarly journals Rye – the nutritional and technological evaluation in Czech cereal technology – A review: Grain and flours

2021 ◽  
Vol 39 (No. 1) ◽  
pp. 3-8
Author(s):  
Marcela Sluková ◽  
Lucie Jurkaninová ◽  
Ivan Švec ◽  
Pavel Skřivan
Keyword(s):  
Czech Republic ◽  
Human Nutrition ◽  
Fibre Content ◽  
Bread Making ◽  
The Czech Republic ◽  
Rye Flour ◽  
High Fibre ◽  
High Fibre Content ◽  
Technological Evaluation

Rye is a later cereal compared to wheat and barley. The main use of rye in human nutrition consists in the processing of grain to flour (dark and wholemeal) and in the baking industries in sourdough and bread making. During the last fifty years, there has been a decline in the consumption of rye in the Czech Republic. Rye is a nutritionally interesting cereal due to its high fibre content. The part of the review presents the development of consumption of rye and rye products, nutritional significance of rye products, changes in the properties and content of rye grain components during processing with a focus on the evaluation of the effect of milling on components and microstructure of rye flour.

scholarly journals Rye – nutritional and technological evaluation in Czech cereal technology – A review: Sourdoughs and bread

2021 ◽  
Vol 39 (No. 2) ◽  
pp. 65-70
Author(s):  
Marcela Sluková ◽  
Lucie Jurkaninová ◽  
Simona Gillarová ◽  
Šárka Horáčková ◽  
Pavel Skřivan
Keyword(s):  
Czech Republic ◽  
Antifungal Activity ◽  
Fermentation Process ◽  
Sensory Properties ◽  
Global Perspective ◽  
Bioactive Components ◽  
The Czech Republic ◽  
Rye Flour ◽  
Microbial Stability ◽  
Technological Evaluation

Rye is a nutritionally and healthy valuable cereal. It is a significant substrate for biotechnological processing. This review presents the basic procedures for rye sourdough refreshing, the characteristics of used LAB and yeast, the types of sourdough use in the Czech Republic and in global perspective. The fermentation process leads to the activation and accessibility of a number of healthy bioactive components of rye flour. Compounds with antifungal activity formed during fermentation can effectively enhance the microbial stability of bread. Rye sourdoughs as a part of the bread recipe cause not only the leavening of dough but also desired texture and sensory properties of bread.

Optimizing the effects of Persian gum and carrot pomace powder for development of low-fat donut with high fibre content

2017 ◽  
Vol 9 ◽  
pp. 39-45 ◽  
Author(s):  
Mehran Nouri ◽  
Behzad Nasehi ◽  
Vahid Samavati ◽  
Saman Abdanan Mehdizadeh
Keyword(s):  
Fibre Content ◽  
Low Fat ◽  
High Fibre ◽  
High Fibre Content

Effect of a snack with high fibre content on defecation frequency in a stipsi-affected cohort of volunteers

2013 ◽  
Vol 6 (2) ◽  
pp. 177-182
Author(s):  
Filippo Rossi ◽  
Giancarlo Veneziani ◽  
Maria Chiara Mentella ◽  
Monica Maj ◽  
Giacinto Abele Donato Miggiano
Keyword(s):  
Fibre Content ◽  
High Fibre ◽  
Defecation Frequency ◽  
High Fibre Content

scholarly journals Iodine content in consumer hen eggs

2012 ◽  
Vol 51 (No. 3) ◽  
pp. 93-100 ◽  
Author(s):  
J. Travnicek ◽  
V. Kroupova ◽  
I. Herzig ◽  
J. Kursa
Keyword(s):  
Czech Republic ◽  
Correlation Coefficient ◽  
Daily Intake ◽  
Iodine Content ◽  
Egg Yolk ◽  
Human Nutrition ◽  
Total Iodine ◽  
Fresh Matter ◽  
The Czech Republic

This paper presents the latest information about the supply of iodine to meet its requirements in hens of laying type, on the basis of iodine content in egg yolk and about the importance of eggs as an iodine source in human nutrition. The Sandell-Kolthoff method was applied to determine iodine content in the yolk of eggs from 9 large flocks (54 eggs) and 16 small flocks (96 eggs) in 2004, and from 10 large flocks (135 eggs) and 15 small flocks (114 eggs) in 2005. Iodine content was also determined in the albumen of 70 eggs. In 2004, the iodine content in the yolk of eggs from large flocks was 1 014.1 ± 356.6 while in 2005 it amounted to 1 663.8 ± 1 179.7 µg/kg fresh matter (P < 0.01); the respective values for the yolk of eggs from small flocks in 2004 and 2005 were 307.1 ± 255.7 and 519.5 ± 508.2 µg/kg fresh matter (P < 0.01). Compared to 1996, in 2005, the iodine content in yolk increased by 123.7% in large flocks, and by 19.2% in small flocks. The iodine content in albumen was 16.2 ± 9.7 µg/kg fresh matter, and it accounted for 2.6–5.0% of the total iodine content in 1 egg. The correlation coefficient between iodine contents in yolk and albumen was r = 0.67. In the Czech Republic, 1 egg from large flocks contains on average 31.2 µg iodine while 1 egg from small flocks contains 10.0 µg. Eggs from large flocks cover 7–14% and from small flocks 2.2–4.4% of the daily iodine requirement in adults. Iodine concentrations exceeding 2 500 µg/kg yolk fresh matter in large flocks were measured between week 32 and 60 of the laying cycle and with daily intake of 0.116–0.132 mg iodine per hen.

scholarly journals A Monte-Carlo Algorithm for 3D Fibre Detection from Microcomputer Tomography

2016 ◽  
Vol 2016 ◽  
pp. 1-9 ◽  
Author(s):  
Robert Gloeckner ◽  
Stefan Kolling ◽  
Christian Heiliger
Keyword(s):  
Monte Carlo ◽  
Iterative Method ◽  
Polymer Composites ◽  
Volume Fraction ◽  
Fibre Content ◽  
Monte Carlo Algorithm ◽  
Monte Carlo Techniques ◽  
Glass Fibres ◽  
High Fibre ◽  
High Fibre Content

A model-based approach to analyze fibre distributions in polymer composites applicable for high fibre content is suggested. The algorithm is a four-step iterative method using Monte-Carlo techniques in order to increase speed and robustness for fibre detection. Samples with up to 20% volume fraction of glass fibres and different matrix polymers (PP, PBT) have been analyzed regarding distributions of orientation and length and thickness of the fibres.

Occurrence of deoxynivalenol in Czech grain

2008 ◽  
Vol 1 (3) ◽  
pp. 299-305 ◽  
Author(s):  
I. Polišenská ◽  
S. Sýkorová ◽  
E. Matějová ◽  
J. Chrpová ◽  
L. Nedomová
Keyword(s):  
Czech Republic ◽  
Human Nutrition ◽  
Human Consumption ◽  
Immunochemical Method ◽  
The Czech Republic ◽  
Preceding Crop ◽  
Random Samples ◽  
Commission Regulation ◽  
Maximum Limit

A survey of deoxynivalenol (DON) content in cereals intended for human consumption was carried out in the Czech Republic (CR) over a seven-year period (2000-2006). Wheat, barley and rye samples of harvested cereals were collected directly from farmers where the selection was based on sample origin. In wheat, randomly sampled spikes and risk samples selected on the basis of visually scabby kernels (VSK) were also analysed. An immunochemical method, ELISA, was used for analysis. The maximum limit, according to Commission Regulation (EC) No. 1881/2006, for DON content (1,250 µg/kg) in unprocessed cereals for human nutrition was exceeded in random samples of wheat in 3.5% out of 345 analysed samples, of barley in 1.6% out of 498 analysed samples, and there were no samples of rye (out of 113) exceeding this limit. The analysis of spike samples and the samples that were selected based on VSK occurrence revealed much higher levels of DON content. Highly significant effects of the year, sample origin, and preceding crop on the DON content were found.

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