This work is focused on the characterization and rapid analytical determination of cereal flour quality with regard to nutritional and breadmaking quality. Starch, protein and non-starch polysaccharides are the main components of cereals. The content and quality of proteins and content of damaged starch is important because of the technological quality of flours. The high content of high molecular weight proteins is substantial for bread technology especially, while soluble protein fractions and non-starch polysaccharides are important for nutrition. The set of wheat, barley and rye flours and their blends were analyzed and their properties and their qualitative parameters were determined. Principal component analysis (PCA) was used on Fourier transform-infrared (FT-IR) spectra in the 1,200-800 cm^(-1) wavenumber region and significant correlations of various nutritional and breadmaking parameters were observed. Results showed that the FT-IR spectroscopy and PCA can serve for rapid screening and classification of cereal flour quality.
The scheme of flour milling in mill can be expressed in diagram as a milling flow. There can be described a weight part or percentage of flour from every stage of breaking, scratch and reduction. The similar flow diagram can be drawn expressing the ash content in every of flour streams of a whole milling flow. A milling flow of barley is considerably different from that of wheat and to some part also from rye mill flow. Currently, high-yielding naked barley cultivars are preferred in the Western world, and they can be used in products where outstanding starch or non-starch polysaccharide properties are required. The aim of this work was to assess the milling results with regard to the yield of single streams in connection with their chemical composition, especially β-glucans (fiber) content. Barley sample was naked barley of Czech origin of crop 2010. The balance tables showing the yield of β-glucans and ash in single streams were compiled. Resulting data were judged in comparison to the milling flow with the purpose to recommend the parameters and best streams of milling flow as a source of special nutritionally lucrative products.
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