Abstracts in Cereal Congress

Book of Abstracts
Istanbul, Turkey
April 18-21, 2016
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Book of Abstracts of 15th International Cereal and Bread Congress

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: Hamit KKSEL
: Ayenur AYTA
: Esat ARBER
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Honorary President
Dr. Kadir Topba, Mayor of Istanbul Metropolitan Municipality
Scientific Committee
Bin Xiao Fu, Canada
Charles Brennan, New Zealand
E. Roland Poms, Austria
Fengcheng Wang, China
Fred Brouns, The Netherlands
Gi Hyung Ryu, Korea
Hans-Joachim Braun, CIMMYT
Hikmet Budak, Turkey
Jan Delcour, Belgium
Jan Willem van der Kamp, The Netherlands
Joel Abecassis, France
Kaisa Poutanen, Finland
Lydia Tooker Midness, AACC International

Marina Carcea, Italy
Martha B. Cuniberti, Argentina
Martin Scanlon, Canada
Mesut Keser, ICARDA
Nese Sreenivasulu, IRRI
Ning Wang, Canada
Perry K.W.Ng, USA
Peter Shewry, UK
Roberto Javier Pea, Mexico
Sam Millar, UK
Organising Committee
Arzu Baman
Erkan Yaln
Esat Arber
H. Filiz Kksel
Kevser Kahraman
Michaela Pichler
Seil Trksoy
Sedat Sayar
Serpil ztrk
Tugrul Masatcolu
Yaln Cokuner
Advisory Committee
Ayhan Atl
Behi Mert
Berrin zkaya
Dilek Sivri zay
Duygu Gmen
Glm umnu
Hazm zkaya
. Sait Doan
M.Hikmet Boyacolu
M. Murat Karaolu
M. Serta zer
Mehmet Hayta
Mehmet Rt Karaman
Muharrem Certel
Mustafa Bayram
Nermin Bilgili
Nevin anler
Osman Sad
zen zboy zba
Recai Ercan
Selman Trker
Serpil ahin
Turgay anal
Vehbi Eser
Industry Advisory Committee

Jan Williem van der Kamp, Chair
Salih Bekarolu, stanbul Halk Ekmek
Bengt Sahlin, Perten
Markus Lns, Brabender

Arnaud Dubat, Chopin
Phil Latham, DSM
PREFACE
The International Association for Cereal Science and Technology (ICC) and Hacettepe University are pleased
to welcome you to 15th International Cereal and Bread Congress (15th ICBC) at Harbiye Military Museum &
Culture Site in Istanbul, Turkey on April 18-21, 2016. 15th ICBC, the latest in the series of flagship congresses
of ICC, has been held in Turkey for the first time. Istanbul was chosen as the meeting point for East and West,
and the crossroad of different continents and cultures.
Over the course of four days, participants from all over the world will have the opportunity to hear speakers
and to interact with scientists and exhibitors on a wide variety of cereal science and technology related areas.
The congress mainly focuses on:
Cereals and Cereal Product Quality Evaluation/ Quality Management
Analytical and rheological methods, evaluation of sensory quality, improving cereal quality and nutritional
properties by genetic enhancement
Cereal Processing Technologies
Milling: recent developments, problems and potential solutions, novel/emerging technologies & valueadded cereal products, ingredients/ingredient technologies in processing of cereals, non-food uses of
cereals Bread and Other Cereal Foods
Bread-baking technologies, artisanal breads, cakes & cookies, pasta & noodles, extruded products, snacks
& breakfast cereals, traditional cereal products, reformulation towards healthier compositions in cereal
products, cereal products & gastronomy
Nutrition and Health
The role of cereals in feeding the world and providing key nutrients, functional cereal foods, health benefits
of wholegrain products, dietary fiber & resistant starch in preventing obesity and related diseases, dietary
fiber and human gut microbiome, micronutrients and fortification of cereal products, gluten free food
products, clean label strategies for cereal products
Food Safety and Security
Food safety assurance in cereal storage and food processing, reducing the food waste, thermal process
contaminants in cereal products, other contaminants, additives & preservatives, new / fast analytical and
monitoring methods, global grain and cereal products market, new trends in the market, costumer demand
in 21st century, economic prospects
Research on Genetics, Breeding and Agronomy to Enhance Global Cereal Production and Quality
New strategies to increase grain production, quality, nutritional properties and safety, genetic basis of
grain quality and yield, grain production and quality under a climate change scenario, cereal genetics and
biochemistry as related to food production, genomics-assisted cereal breeding
Storage and Packaging
Grain storage technologies and new developments, cereal and cereal products packaging
Food Legumes
Contribution of legumes to the nutrition around the world, processing technologies for legumes, combined
utilization of legumes and cereals in human nutrition
Feeds and Animal Feeding
Sugar, Chocolate and Confectionery Products
The topics of the congress are divided into 34 session. Each session is opened by well-reputed scientists
of high international status. In the Opening Ceremony, Dr. Ahmet NAL will give an opening speech on
The Significance of Cereals through the Ages in Anatolia: An Archaeological, Paleaobotanical and Historical
Overview. The plenary session comprises three lectures given by internationally respected scientists, Dr.
Hans-Joachim Braun (CIMMYT), Dr. Peter Shewry (Rothamsted Research) and Dr. Jan Delcour (KU Leuven)
who have been invited to present the state of the art research they have been working on. The rest of the
programme is based on keynote and/or invited speakers followed by oral contributions and poster presentations
of more than 200 daily. We received more than 800 applications for 15th ICBC from around 80 countries and
all continents. The submissions were reviewed by at least two independent members of our Scientific and
Advisory Committee and the scientific programme of the congress has been structured based on the evaluation
of the Scientific and Advisory Committee Members. A special emphasis has been given to young scientists
contributions, who are the next generation of cereal science and technology.
We strongly believe that this congress will provide an inspiring discussion on the state-of-the-art knowledge
and applications in cereal science/technology and complementary disciplines. We wish you a very stimulating
and informative congress with a lot of excellent discussions and new insights into the various aspects of the
cereal science/technology. In Istanbul, you will see a lot of old friends and you will also have a chance to meet
new faces and young scientists from different countries. Promoting interactions with young cereal scientists is
one of the top priorities of the ICC and the 15th ICBC.
We would also like to express our gratitude for the support of Istanbul Metropolitan Municipality, especially
the Mayor of Istanbul Dr. Kadir Topba and Istanbul Metropolitan Municipality Bakery Plant during the
organization of the congress. We would also like to thank for generous contributions of our sponsors to cover
the expenses of the congress. Our ability to provide such a high quality event would not be possible without
their generous support.
We also hope that the information shared during the congress and in this Book of Abstracts will stimulate
new research, provide useful information to cereal science/technology professionals, and ultimately benefit the
individuals who attended the congress.
Hamit KKSEL
On behalf of the Organising Committee
15th International Cereal and Bread Congress
TABLE OF CONTENT
Opening Session
You Shall Eat Bread and Drink Water! The Significance of Cereals Through the Ages in Anatolia: A
Paleaobotanical, Philological and Archaeological Overview ...................................................................... 1
Ahmet nal
Plenary Session
Our Daily Bread: An Exciting and Socially Relevant Research Object ...................................................... 2
Jan DELCOUR
ORAL PRESENTATION
Grain Storage - 1
Preserving Grains for High Quality Processed Products............................................................................. 3
Digvir JAYAS
Modified Atmosphere Storage of Grains .................................................................................................. 4

Mevlt EMEKCI, A. Guray FERIZLI
Stored Grain Fumigation: New Approaches .............................................................................................. 5

A. Guray FERIZLI, Mevlut EMEKCI
Organic Treatments of Stored Cereals and Grains ..................................................................................... 6

Hagit NAVARRO, Shlomo NAVARRO
Healthgrain Forum
Grains for Optimum Nutrition and World Food Supply Health .................................................................. 7
Julie JONES
Improving Resilience with Whole Grain Wheat ........................................................................................ 8

Suzan WOPEREIS, Annelies DIJK-STROEVE, Lydia AFMAN, Sophie SCHUTTE, Jan-willem VAN DER KAMP, Marion PRIEBE, Roel VONK,
Nynke LEONARDS, Carola BULLER, Isabelle CRISTIANI, Diederik ESSER
Cereal and Other Fibres, Definition, Dietaryrecommendations, Health Effects and New
Perspectives ........................................................................................................................................... 9
Jan Willem VAN DER KAMP
A New Definition for Whole Grain Foods The Healthgrain Forum Guidance Document for Whole-Grain
Label Statements on Food and Beverage Products................................................................................... 10
Alastair ROSS, Jan-willem VAN DER KAMP, Roberto KING, Kim-anne LE, Heddie MEJBORN, Chris SEAL, Frank THIELECKE
Analytical and Rheological Methods - 1

Challenges in the Measurement of Enzymes in Cereal Products . ............................................................. 11
Barry MCCLEARY
Development of a Small-Scale Wheat Testing Regime for Assessment of Bread-Making Quality
.. 12
Clothilde BAKER, Simon PENSON
Rapid Elemental Analysis of Foods by Using Laser Induced Breakdown Spectroscopy ............................ 13
Ismail Hakk BOYACI
Some Factors Affecting the Wet Gluten Analysis in the Glutomatic Device .............................................. 14
Zeki DEMIRTASOGLU, Erkan YALCIN
Cereal Technology (Short Presentations)

Mathematical Modeling Researches Focused on Baking of Cereal Products ............................................. 15
zge SFER, Yasemin ELEB SEZER, Emine NAKILCIOLU TA
A Study on the Effects of the Heat and Moisture Treatments on

Wheat Quality ..................................................................................................................................... 16
Buket CETINER, Oguz ACAR, Kevser KAHRAMAN, Hamit KOKSEL, Turgay SANAL
Determination of Bread Characteristics of Some Local and Imported Bread

Wheat Samples of Turkey ..................................................................................................................... 17
Sinem TRK ASLAN, Hlya GL
Utilization of Durum Wheat Flour in Extrusion Cooking ....................................................................... 18

M. Tugrul MASATCIOGLU, Mine OZCELIK, Hamit KOKSEL
Bread Crumb Extrudates ..................................................................................................................... 19

Markus Nail SAMRAY, M. Tugrul MASATCIOGLU, Hamit KOKSEL
Bread Making Technology - 3

Impact of Yeast Fermentation on Wheat Flour Dough Matrix Rheology ................................................. 20
Christophe M. COURTIN
A New Glucose Oxidase from Penicillium Chrysogenum and Its Benefits in

Frozen Dough Applications ................................................................................................................... 21
Phil LATHAM
Development of Steam Bun with Wheat-Pea Flour Blend ........................................................................ 22

Hui SUN, Yao CHEN, Shuhong OUYANG, Xiaoliang DUAN
Modification of the Secondary Binding Site of Xylanases Illustrates the Impact of Substrate Selectivity on
Bread Making....................................................................................................................................... 23
Sofie LEYS, Anneleen PAULY, Jan DELCOUR, Christophe COURTIN
Food Structure
Understanding Doughs Processing Behaviour from Low-Intensity Ultrasonic Investigations .................... 24
Martin G. SCANLON, Filiz KOKSEL, Keyur MEHTA, John H PAGE, Anatoliy STRYBULEVYCH, Yuanzhong FAN, Valentin LEROY
Design and Processing of Wheat Breads with Soluble and Insoluble Fibres
Using Rheology and Imaging ............................................................................................................... 25
Hubert CHIRON, Santago ARUFE, Faben LEBLEIS, Luc SAULNIER, Isabelle SAVARY - AUZELOUX, Joel DORE, Guy DELLA VALLE
The Use of Synchrotron X-rays and Ultrasonics for Investigating the Bubble Size Distribution and Its
Evolution in Dough .............................................................................................................................. 26
Filiz KOKSEL, Anatoliy STRYBULEVYCH, Serdar ARITAN, John H. PAGE, Martin G. SCANLON
Food Structuring Approaches in Reformulation of Bakery Products ......................................................... 27

Stefano RENZETTI, Albert JURGENS
Cereals & Health - 1

Ifaam Integrated Approaches to Food Allergen and Allergy Risk
Management An Update .................................................................................................................... 28
Roland POMS, Clare MILLS
High Amylose Wheat: A Delivery Platform for Health Benefits .............................................................. 29

Ahmed REGINA, Pierre BERBEZY, Sophie CHAPRON, Anthony BIRD
Beta-Glucans from Ganoderma lucidum: Effective Biomolecules for Replacing Fat in Cakes .................... 30
Jairo LINDARTE ARTUNDUAGA, Jairo Hernando MORENO ORJUELA, Alberto CAMARGO, Luis Felipe GUTIRREZ
Functional Flours for a Healthy Nutrition .............................................................................................. 31

Ismail Sait DOGAN, Mustafa Samil ARGUN
Innovative Cereal Products (Short Presentations)

Production of Gliadin Nanoparticles Using Electrospray Deposition System............................................. 32
Nese BASARAN AKGUL, Benazir SUBASI, Perihan Kubra CICEK, Mustafa Tahsin YILMAZ
Production, Isolation and Application of Amylose Lipid Nanomaterials from Cereal Starches ................... 33
Mohammad Naushad EMMAMBUX
Extractability and Chromatographic Separation of Rye Flour Proteins ...................................................... 34

Lore REDANT, Joke BUGGENHOUT, Kristof BRIJS, Jan DELCOUR
Study of Starch, Protein and Arabinoxylan Properties in Pre-Harvest Sprouted Wheat .............................. 35
Heleen OLAERTS, Chiara ROYE, Liesbeth DERDE, Christophe COURTIN
Effect of Mixing on LAOS Properties of Hard Wheat Flour Dough .......................................................... 36

Gamze YAZAR1, Ozlem DUVARCI1, Sebnem TAVMAN2, Jozef L. KOKINI1
Standardization of Proximate Analysis of Cereals Through Collaborative Studies ..................................... 37

Zeliha YILDIRIM
Sensory and Rheological Properties of White Bread Made from Different Commercial Brands of High
Gluten Flours ....................................................................................................................................... 38
Chek Zan HASSAN, Hana Meftah ELGUBBI, Rafu AGBAJE
Grain Storage - 2
Emerging Global Technological Challenges in the Reduction of Post-Harvest Grain Losses ...................... 39
Shlomo NAVARRO1, Hagit NAVARRO2
DNA Based Detection Methods of Insect Pests in Stored Grain Cereals ................................................... 40
Mireia SOL, Nuria AGUST, Jordi RIUDAVETS
Potential of Novelspinosyn Insecticide, Spinetoram for Control Stored Grain Insects ................................ 41
zgr SALAM, Ali Arda IIKBER, Mehmet Kubilay ER, Hasan TUNAZ, Selda EROLU
Potential of Turkish Diatomaceous Earth Formulations as Natural Grain Protectants for Control of Stored
Grain Insects ....................................................................................................................................... 42
Ali Arda IIKBER, zgr SALAM, Mehmet Kubilay ER, Hasan TUNAZ
Genetics, Breeding and Agronomy - 3

The Wheat Initiative An International Partnership for Wheat Improvement............................................ 43
Hlne LUCAS
Wheat Landraces; Valuable Sources for Enriching the Quality and Nutritional Values of Modern Germplasm
............................................................................................................................................................ 44
Mesut KESER, Umran KUCUKOZDEMIR, Mustafa CAKMAK, Yaar KARADUMAN, Glser YALCIN, Alex MORGOUNOV, Fatih OZDEMIR
ICARDAS Contribution to Food Security Enhancement in the Dry Areas ............................................... 45

Miguel SANCHEZ-GARCIA, Habib HALILA, Solomon Gizaw ASSEFA, Wuletaw TADESSE, Shiv Kumar AGRAWAL, Filippo BASSI, Ramesh
VERMA, Mohamad EL MOURID, Mohamed MAATOUGUI, Mustafa EL BOUHSSINI, Michael BAUM
Native Wheat Relatives and Current Status of Wheat Landraces in Turkey .............................................. 46
Alptekin KARAGZ, Irfan ZBERK

Our Daily Bread: Much More Good Than Bad ....................................................................................... 47
Fred BROUNS
Whole Grain and High Fibre Breads with Optimized Textural Quality ..................................................... 48
Martijn NOORT, Jan-Willem VAN DER KAMP
Can Whole Wheat Bread Consumption Decrease Colorectal Cancer Risk? .............................................. 49
Emine YASSIBA, Glhan SAMUR, Nevin ANLIER
The Phenolic Compound Contents and Antioxidant Activity of Common Buckwheat Cultivars Breeded in
Turkey ................................................................................................................................................ 50
Neslihan YILDIZ, Ahmet GNE, Erkan YALIN
Gluten-Free Food Products - 1

Food-compatible Chemical Treatments to Improve Zein (MaizeProlamin Protein) Functionality in Glutenfree Dough Systems ............................................................................................................................. 51
John TAYLOR, Janet TAYLOR, Stuart JOHNSON
Emulsification in Cakes with Lipases: Their Functionalityand Insights on Chemistry ............................... 52

Kees VEEKE
Development of Bread from Underutilized Gluten-Free Cereals Using Sourdough Technology ................. 53
Jemima ADEPEHIN, Glenn YOUNG, Wu FENG
Optimization of Gluten-Free Bread Formulation Containing Leblebi Flour and Evaluation of Dough and
Bread Properties ................................................................................................................................... 54
Gken KAHRAMAN, Carola CAPPA, Mara LUCISANO, ebnem HARSA

Biofortification of Cereal Crops with Micronutrients............................................................................... 55
Ismail AKMAK
Influence of Growing Conditions and Protein Content on Wheat Kernel Texture ..................................... 56
Phil WILLIAMS
Durum Wheat Pasta with a Good Quality and a Reduced Nitrogen Fertilization: Is it Possible? ................. 57
Marie Franoise SAMSON, Carine ANDRE, Delphine AUDIGEOS, Christophe BESOMBES, Philippe BRAUN, Denis CASSAN, Antoine
CHIRON, Michael COCHARD, Jean Claude DUSAUTOIR, Jean Paul KESSLER, Matthieu KILLMAYER, Franck LACOUDRE, Thierry
LEFEVRE, Jean Paul LEGOFF, Jean Philippe LEYGUE, Philippe LONNET, Georges MARAVAL, Bernard RISTUCCIO
Biotechnology: New Strategy in Breeding Micronutrient-Rich Cereals From Human Nutrition Perspective 58
Behzad SADEGHZADEH, Saber GOLKARI

The Challenges and Opportunities in Reformulating Fibre Enriched Bread ............................................... 59
Fred K. GATES, Nicole MAHER
Puroindoline Functionality in Bread Making and Its Impact on

Bread Quality ....................................................................................................................................... 60
Anneleen PAULY, Bram PAREYT, Ellen FIERENS, Jan DELCOUR
Isolation and Analytical Characterisation of High-Molecular-Weight Gliadin from Wheat Flour ................ 61
Markus SCHMID, Herbert WIESER, Peter KOEHLER
Use of 15N-Labeled Egg Protein in Pound Cake Making to Unravel the Participation of Proteins Originating
from Different Ingredients in the Formation of a Product Quality-Determining Protein Network: A Focus on
Egg White Protein and Wheat Flour Gliadin ........................................................................................... 62
Lomme DELEU, Ingrid VAN HAESENDONCK, Kristof BRIJS, Jan DELCOUR
Healthy Cereal Foods - 1 (Short Presentations)

Bioactive Compound Content in Special Pigmented Wheat Varieties: The Effect of Pearling, Environment
and Agricultural Practices ..................................................................................................................... 63
Debora GIORDANO, Amedeo REYNERI, Federico MARINACCIO, Monica LOCATELLI, Matteo BORDIGA, Fabiano TRAVAGLIA, Marco
ARLORIO, Jean Daniel COISSON,
Massimo BLANDINO
Nutritional Values, Health Related Components and Technological Properties of Hungarian Triticale
Genotypes ............................................................................................................................................ 64
Bernadett LANG, Lajos BNA, Erika CS, Ravindra CHIBBAR, Sndor TMSKZI
Optimization of Bulghur Process Using Central Composite Design Experiment ........................................ 65

Sfayhi DORRA, Ben Abdallah FATEN, El Loumi NADRA
Durum Wheat Quality Parameters Affecting Bulgur Quality .................................................................... 66

Serta TEKDAL, Mehmet YILDIRIM, Mustafa BAYRAM, Enver KENDAL, Hasan KILI, Hsn AKTA
The Assessment of Some Durum Wheat Genotypes for Improving the New Varieties in Terms of Bulgur
Quality by Gge Biplot Analysis ............................................................................................................. 67
Enver KENDAL, Serta TEKDAL

Test Baking: A New Method with Improved Discriminating Power ........................................................ 68
Bin Xiao FU, Brigitte DUPUIS
Gluten Aggregation Kinetics as a Tool for Predicting Wheat Quality and End-Use ................................... 69
Alessandra MARTI
Dough Mixing Characteristics Measured by Mixsmart Software as Possible Predictors of Bread Making
Quality in Three Production Regions of South Africa .............................................................................. 70
Maryke LABUSCHAGNE, Robbie LINDEQUE, Angeline VAN BILJON
AmyLab: A New Method for Quick Determination of Hagberg Falling Number Values ............................ 71
Grgory VERICEL
Special Session: 50th Anniversary of CIMMYT

Wheat Quality Improvement Considering the Influence of Genetic and Environmental Factors.................. 72
Roberto Javier PEA, Carlos GUZMAN, Velu GOVINDAN, Enrique AUTRIQUE, Ravi P. SINGH, Hans J. BRAUN
Progress in Breeding for Grain Zinc and Iron Concentrations in Wheat .................................................... 73
Velu Govindan, Ravi Prakash Singh, Parminder Virk, Wolfgang Pfeiffer
Sources of the Highly Expressed Novel Wheat Bread Making (Wbm) Gene in ........................................ 74
Carlos GUZMAN, Xiao YONGGUI, Jose CROSSA, Hector GONZALEZ-SANTOYO, Julio HUERTA, Ravi SINGH, Susanne DREISIGACKER
Applying Genomic Selection for Prediction of Processing and End-Use Quality Traits in CIMMYT Spring
Bread Wheat Breeding Program ............................................................................................................ 75
Sarah BATTENFIELD, Carlos GUZMAN, Chris GAYNOR, Ravi SINGH, Roberto Javier PENA, Susanne DREISIGACKER, Allan FRITZ, Jesse
POLAND

AIBI Presentation on Bread and Cereal Issues Including EU Project "FLOURplus" ................................. 76
Jean-Manuel LVQUE1, Susanne DORING2
Creating a Huge World from a Single Wheat Kernel ............................................................................. 77

Grsel ERBAP
The Impact of Toasting and Milling on Wheat Bran Hydration Properties and Its Relevance Towards
Optimal Dough Development and Water Absorption in Bread Making .................................................... 78
Pieter JACOBS, Sami HEMDANE, Jan DELCOUR, Christophe COURTIN
The Share of Damaged Starch and Fructan as Source of Fermentable Sugars in Dough and the Effect of Amylase Addition Thereon ................................................................................................................... 79
Nore STRUYF, Christophe COURTIN, Joran VERSPREET

Effects of Chickpea Yeast on Whole-Wheat Bread Quality ..................................................................... 80
Abdulvahit SAYASLAN, Nazl AHN
Enhancing Arabic Bread Quality and Shelf Life Stability

Usingbread Improvers .......................................................................................................................... 81
Mahmoud ABUGHOUSH, Sallah EID
A Reliable Assay for the Detection and Quantification of Adulteration in Wheat Flour Based Composite
Breads ................................................................................................................................................. 82
Ceren BAYRA, Arzu BAMAN, Remziye YILMAZ, Hamit KKSEL
Improvement Bread Characteristics of High Level Sunn Pest (Eurygaster integriceps) Damaged Wheat by
Using Transglutaminase and Some Additives ......................................................................................... 83
Halef DIZLEK, Mehmet Serta ZER
Quality Evaluation of Flour Milling Streams in Laboratory Milling ......................................................... 84

Oguz ACAR, Buket CETINER, Hamit KOKSEL, Turgay SANAL
Chemical, Physical and Sensorial Properties of Cookie Supplemented with

Oven Dried Pumpkin Flour ................................................................................................................... 85
Emine AYDIN, Duygu GOCMEN
Optimisation of Modified Sedimentation Test with Interlaboratory Comparison ....................................... 86

Aslhan NVAR, Fatma ERDOAN, Sibel MARA, Hamit KKSEL

Defining Bread Dough Rheology and End Product Quality ..................................................................... 87
Larisa CATO, Stanley CAUVAIN, Junhong MA
Modified Falling Number for Rapid Assessment of Sprout Damage in Cereals ........................................ 88
Mark BASON, Martin HALLIN
Getting More of Yourlab Results, Strategies to Increase Prediction of Final

Product from Analyticalvalues .............................................................................................................. 89
Arnaud DUBAT
Improving Accuracy and Precision in Dietary Fiber Analysis ................................................................. 90

Christopher KELLEY
Food Legumes
Chickpea Quality, Processing and Utilization: An Overview ................................................................... 91
Sedat SAYAR, Hamit KKSEL, Mahir TURHAN
The Effect of Ultrasound Assistedextraction on Yield and Some Properties of Legume Starches ................ 92
Melis KARAMAN, Esra KAYA, Nee YILMAZ TUNCEL, Necati Bar TUNCEL
Effect of Pre-blanching Process on the Hydrothermal Properties of Mung Bean (Vigna radiata L.) ........... 93
Yaln COKUNER, Fuat GKBEL, Dilek MUTLU
Myopy in the Legume World ................................................................................................................ 94

zge KURT GKHSAR, Mahir TURHAN
Chocolate and Confectionery Products

Recent Developments in Chocolate Science and Technology .................................................................. 95
Nevzat ARTIK
Functional Chocolate and Chocolate Products: Reality or Fiction ............................................................ 96

Derya GENC POLAT, Omer Said TOKER, irin OBA, Nevzat KONAR, Osman SADI,
Nevzat ARTIK
Production of Sugar-free Milk Chocolate using -V Seed Crystals .......................................................... 97

irin OBA, Hamza GKTA, mer Said TOKER, Nevzat KONAR, Osman SADI, Nevzat ARTIK
Potential Utilization of Chestnut Flours in Low-fat Cookies ................................................................... 98

Ayse Neslihan DUNDAR, Duygu GOCMEN, Serpil ZTRK, Hamit KOKSEL
Pasta & Extruded Products

Effects of Formulation and CO2 Injection Process on Physical Properties of Corn
Based Extrudates ................................................................................................................................. 99
M. Tugrul MASATCIOGLU, Perry K.w. NG, Hamit KOKSEL
A New Approach to Anack Foods: Fermented Wheat Chips ...................................................................100

Nihal IMEKLI, Ismail Sait DOAN
Production of Nutritious Snack Foods by Extrusion ff Fermented Faba Bean ...........................................101

Sultan Damla BILGILI, Aylin ALTAN, Sibel YACI

Meeting the Challenges of Developing Healthier Bakery Products .........................................................102
Stanley CAUVAIN
Influence of Wheat Flour Properties on Quality of Bread Made from Pre-Fermented

Frozen Dough .....................................................................................................................................103
Johannes FRAUENLOB, Stefano D AMICO, Regine SCHOENLECHNER
Hydrophobicity of Stored (15, 35C), or Dry-heated (120C) Rice Flour and Deteriorated Breadmaking
Properties Baked with these Treated Rice Flour/ Fresh Gluten Flour ......................................................104
Masaharu SEGUCHI, Mariko NAKAGAWA, Aya TABARA, Yuki USHIJIMA, Kotaro MATSUNAGA
The Role of Wheat Gluten in Fermented Pastry Production ...................................................................105

Nand OOMS, Koen J.a. JANSENS, Kristof BRIJS, Jan A. DELCOUR
Cereal Technology
Vitamin D Fortification of Foods: Which Form Is Most Effective? ........................................................106
Simon PENSON, Laura TRIPCOVIC, Louise WILSON , Kathryn HART , Susan LANHAM-NEW
Optimization of Beta-Glucan and Water Content in Fortified Wheat Bread Using Response Surface
Metholodogy According to Staling Kinetics .........................................................................................107
Marcin KUREK, Jarosaw WYRWISZ, Agnieszka WIERZBICKA
The Brabender MetaBridge The Software that Interconnects .............................................................108

Markus LOENS
Optimization of the Production bf -Carotene by Blakeslea Trispora Using Bug

Damaged Wheat .................................................................................................................................109
Serap DURAKLI VELIOGLU, Goksel TIRPANCI SIVRI

Impact of Citrus Lime Juice on Nixtamalization-Like Process of Sorghum Ogi Chemical, Functional and
Anti-Nutritional Properties ..................................................................................................................110
Grace Oluwakemi BABARINDE, Mercy Enimie ODION, Grace Mosumola ADEGBOLA
Evaluation of Some Soft Wheat Genotypes for Cookie Quality and the Correlations Between Cookie
Characteristics and Quality Parameters .................................................................................................111
Asuman KAPLAN EVLICE, Aliye PEHLIVAN, Turgay ANAL, Ouz ACAR, Ayten SALANTUR, Ismail Hakk BOYACI, Hamit KKSEL
Redox Agents and N-Ethylmaleimide Affect Protein Polymerization During Laboratory Scale Dry Pasta
Production and Cooking ......................................................................................................................112
Joke BUGGENHOUT, Charlotte BRUNEEL, Bert LAGRAIN, Kristof BRIJS, Jan DELCOUR
Microbiological Characteristics of Tortilla ...........................................................................................113

Secil TURKSOY, Yasemin YURT, Bulent KABAK
Modification of Cereal Brans by Mechanical, Thermal and/or Enzymatic Methods for Improved Use as Food
Ingredient ..........................................................................................................................................114
Eda AKTAS AKYILDIZ, Juhani SIBAKOV, Outi MATTILA, Nesli SZER, Emilia NORDLUND, Hamit KOKSEL, Kaisa POUTANEN

Production of Gluten-free Foods by Peptidases from Different Sources ..................................................115
Peter KOEHLER
Development of Improved Reference Materials for Food Allergen and Gluten Analysis ..........................116
Sndor TMSKZI, Katharina SCHERF, Lvia HAJAS, Kitti TRK, Peter KOEHLER, Roland Ernest POMS
Improving Quality of Gluten-Free Bread by Addition of Protein Isolate from Rice Bran ..........................117
Suphat PHONGTHAI, Saroat RAWDKUEN, Stefano D'AMICO, Regine SCHOENLECHNER
Gluten Free Instant Rice with Slower Digestibility by Modifying Process Conditions .............................118
Rachel HSU, Yung-ho CHANG
Gluten-Free Food Products 3

Durum Wheat vs Gluten Free Pasta: Sensory and Nutritional Properties .................................................119
Joel ABECASSIS, Christine PETIT, Marie-franoise SAMSON
Gluten-Free Sourdough Bread Properties and Dough Rheology .............................................................120

Gulsum Merve TURKUT, Sebnem TAVMAN
Carob Enriched Buckwheat Bread A New Alternative in the Gluten-Free Diet ......................................121
Martina AVBELJ, Monika PORIN, Boris KOVA, Sonja SMOLE MOINA, Peter RASPOR
Influence of Quinoa Flour on Rheological Properties of Gluten Free Cake

Batter and Cake Properties ..................................................................................................................122
Neslihan BOZDOAN, Seher KUMCUOLU, ebnem TAVMAN
Genetics, Breeding and Agronomy

Design Healthier and High Quality Grains Using Systems-Genetics Approach ........................................123
Nese SREENIVASULU
Microbial Seed Dressing to Increase Grain Yield and Quality ................................................................124

ems YONSEL, Miray SEVIM
Genomic Selection for Baking Quality in Applied Bread Wheat Breeding ..............................................125
Sebastian MICHEL, Christian KUMMER, Franziska LOESCHENBERGER, Christian AMETZ, Heinrich GRAUSGRUBER, Hermann BUERSTMAYR
Glyphosate Residues in Soils Harm Corn Plants ...................................................................................126

Bahar YILDIZ KUTMAN, mit Bar KUTMAN, Patrick BROWN, Bradley HANSON
Breeding (Short Presentations)

Determination of High Quality Winter Malting Barley Genotypes for Rainfed
Condition of Central Anatolia ..............................................................................................................127
Safure GLER, Recai ERCAN, Taner AKAR, Ismail SAYIM, Turgay ANAL, Namuk ERGUN, Sinan AYDOAN
In Terms of HMW-GS Characterization of Some Bread Wheat Genotypes ..............................................128

Ismail NANEL, Mehmet KOYUNCU, Mehmet Ali SAKN, Abdlvahit SAYASLAN
Use of Index Selection Methods for Determination of High Yielding and Quality Feed Barley Genotypes 129
Sinan AYDOAN, Namuk ERGN, Ismail SAYM, Taner AKAR, Turgay ANAL, Safure GLER, Dn ERMER
Molecular Screening and Identification the Carriers of Yr and Lr-genes in Wheat

Germplasm of Central Asia .................................................................................................................130
Alma KOKHMETOVA, Ram SHARMA, Shynbolat RSALIYEV3 Kanat GALYMBEK, Zagipa SAPAKHOVA, Makpal ATISHOVA, Zafar ZIYAEV, Alexey
MORGOUNOV
Association Mapping of Root Traits for Drought Tolerance in Bread Wheat ............................................131
Israr AHMAD, Habib AHMAD, Inam ULLAH, Samiullah KHAN
Relationships Between Some Quality Parameters and Particle Size Index Hardness Value in Soft Wheat
(Triticum aestivum L.) ........................................................................................................................132
Yaar KARADUMAN, Recai ERCAN
A New Advanced Method for Ash Analysis of Cereal Products by Using Laser Induced Breakdown
Spectroscopy ......................................................................................................................................133
Banu SEZER, Gonca BILGE, Hamit KOKSEL, Turgay SANAL, Ismial Hakk BOYACI
Functional Cereal Foods

Effect of Ancient Latin-American Crops in Bread Formulations on Glycaemic Response .........................134
Moiss LAPARRA, Monika HAROS
Antioxidant Capacity of Selected Minor Cereals ...................................................................................135

Lyudmila LYUBENOVA, Heinrich GRAUSGRUBER, Dagmar JANOVSK, Marie CHOUROV, Vojtch HOLUBEC, Ilme TUPITS, Ilmar TAMM, Ismail CAKMAK
Identification of Dipeptidylpeptidase IV (DPP-IV) Inhibitory Peptides from a Brewers Spent Grain Protein
Isolatehydrolysate ...............................................................................................................................136
Alan CONNOLLY, Martina B. O'KEEFFE, Alice B. NONGONIERMA, Charles O. PIGGOTT, Richard J. FITZGERALD
Asorghum Based Neutraceutical as a Potential Therapeutic Approach for Thetreatment of Type 2 Diabetes
(T2D) ................................................................................................................................................137
Janet TAYLOR, Malory R LINKS, John R N TAYLOR
BioPRot
Bioprocessing Induced Changes in Nutritional and Technological Quality of Wheat
Bran Proteins ......................................................................................................................................138
Kati KATINA, Rossana CODA, Elisa ARTE, Emilia NORDLUND2, Carlo RIZZELLO, Marco GOBBETTI
Faba Beans: An Ancient Crop for New Uses ........................................................................................139

Nesli SZER, Anni KARSMA, Natalia ROSA-SIBAKOV, Outi MAKINEN, Riikka JUVONEN, Arja LAITILA
Sourdough Fermentation of Faba Bean Flour: How to Enhance the Nutritional Properties of Wheat Bread 140
Rossana CODA, Carlo RIZZELLO, Ilario LOSITO, Jutta VARIS, Kati KATINA
Clean-Label Faba Bean Ingredients Through Bioprocessing ...................................................................141

Ilkka KAJALA, Ulla HOLOPAINEN-MANTILA, Anni KARSMA, Natalia ROSA-SIBAKOV, Tuija SARLIN, Riikka JUVONEN, Carlo Giuseppe RIZZELLO, Kati
KATINA, Nesli SZER, Arja LAITILA
Food Safety & Authenticity

Authenticity and Traceability Testing by Compound Specific Stable Isotope Analysis What Has Vanillin
To Do with Rice .................................................................................................................................142
Roland POMS, David PSOMIADIS, Balazs HORVATH, Claudia KOGER, Olaf NEHLICH, Bernd BODISELITSCH
Wheat Authentication: Protocatechuic Acid Levels Discriminate Between Organic and Conventional Wheat
from Denmark ....................................................................................................................................143
Yannick WEESEPOEL, Sam HEENAN, Rita BOERRIGTER-EENLING, Tjerk VENDERINK, Marco BLOKLAND, Saskia VAN RUTH
Grain Germination as Microbiological Risk Factor in Breakfast Flakes Technology ................................144

Dace KLAVA, Tatjana RAKCEJEVA, Lolita TOMSONE, Anita BLIJA, Arta KRONBERGA, Ievina STURITE, Evita STRAUMITE
Inactivation of Stressed Escherichia Coli O157:H7 in Tahini (Sesame Seeds Paste) by Gamma Irradiation 145
Tareq OSAILI, Anas AL NABULSI
POSTER PRESENTATION
Bread and Other Cereal Foods
Review: A Comparison of Arabic/African, Traditional Turkish Couscous and
Pasta-Like Couscous ..........................................................................................................................146
Aye Nur TONAY, Mehmet Durdu NER, Mustafa BAYRAM, Manolya Eser NER
Effect of Green and Black Olive Pulp Incorporation on Quality Characteristics of Wheat Bread ..............147
Anna MARINOPOULOU, Maria PAPAGEORGIOU, Maria IRAKLI, Dimitrios GERASOPOULOS
Effect of Different Pre-Treatments on Colour Valuesand Phytic Acid Content of Taro Flour ...................148
Nermin BILGILI, N. Meziyet TEMEL
A New Sponge Cake With Dried Pomegranate: Physical and Sensory Properties ....................................149
zge SFER, Tlin EKER
Production of Par-Baked Gluten-Free Cakes Including Rice, Corn and Chestnut Flours ...........................150
Onder YILDIZ, Ismail Sait DOGAN
Antioxidant Activity and Phenolic Compounds of Bread Including Pomegranate Seed ............................151
Raciye MERAL, Ismail Sait DOGAN, Onder YILDIZ
Wheat Bread Preparations with the Flours of Turkish Buckwheat Cultivars ............................................152
Tue MUTLU, Ahmet GNE, adiye zden KURT, Tlay GEN, Erkan YALIN
Characterization of Ready-To-Eat Baby Foods Based on Fermented African Rice ..................................153

Mauro MARENGO, Victoria ODOI, Gaetano CARDONE, Stefania IAMETTI, Susanna BURATTI, Simona BENEDETTI, Maria Cristina CASIRAGHI, Firibu SAALIA,
Maame BLAY, Paa-nii JOHNSON, John MANFUL, Alessandra MARTI
Production and Characterization of Enriched Pasta Based on African Rice .............................................154

Mauro MARENGO, Isaac AMOAH, Miriam ZANOLETTI, Aristodemo CARPEN, Simona BENEDETTI, Susanna BURATTI, Herman LUTTERODT, Paa-nii
JOHNSON, John MANFUL, Maria Ambrogina PAGANI, Stefania IAMETTI, Alessandra MARTI
Improvement of Glutathione Content and Quality Properties of Cookies by Yeast (Saccharomyces

Cerevisiae) Enrichment .......................................................................................................................155
Selime MUTLU, Inci CERIT, Arzu ar MEHMETOLU, Serpil ZTRK, Omca DEMIRKOL
Effect Ofbuckwheat Bran Enrichment on Wheat Dough and Bread Properties .........................................156
Miriam ZANOLETTI, Stefano RENZETTI, Maria Ambrogina PAGANI
Use of Rheum Ribes as a Functional Component Gluten-Free Biscuit Production ....................................157

Hafsa DOGAN, Raciye MERAL
Evaluation of Quality, Antioxidant Activity and Phenolic Composition of Bread Including Onion Powder
...........................................................................................................................................................158
Raciye MERAL, Ismail Sait DOGAN
Effects of Emulsifiers and Lipolytic Enzymes on Pan Bread Properties ..................................................159

Sleyman POLAT, Mehmet Serta ZER, Osman KOLA, Haim KELEBEK
Utilization of Response Surface Methodology to Optimize Process Conditions and Formulation of

Microwave Baked Rice Cake ...............................................................................................................160
Yaar zlem ALIFAKI, Naciye KUTLU, zge SAKIYAN
Physical and Sensory Characteristics of Cake Enriched with Honeybee Pollen ........................................161
Gorkem OZULKU, Rusen Metin YILDIRIM, Osman SADI, Muhammet ARICI
Sensory Evaluation and Total Phenolic Content of Cakes Enriched With Hazelnut Testa .........................162
Serap DURAKLI VELIOGLU, Kadir Grbz GNER, Hasan Murat VELIOLU, Glnaz ELIKYURT
Production and Characterization of Functional French Breads Made from Corn and
Wheat Flour ........................................................................................................................................163
Rafael G. ALCANTARA, Rose A. CARVALHO, Fernanda M. VANIN
The Effect of Triticale(Triticosecale wittmack) FlourAddition on the Bread Composition .......................164

Emine NAKILCIOLU TA, Semih OTLE, Sema DUVAN
Effect of Concentrated and Dephytinized Oat Bran on Bread Textural Properties
.........................................................165
Hazm ZKAYA, Burcu DUMAN, Berrin ZKAYA, Irem ZKESER
A New Use for Green Banana: Production and Characterization of Functional French Bread ...................166
Rafael G. ALCANTARA, Marie DIAKHABY, Rose A. CARVALHO, Fernanda M. VANIN
Carob Flour as Multifunctional Supplement Exhibits Also Antimicrobial Activity in Bread .....................167
Sonja SMOLE MOINA, Lucija LUSKAR, Martina AVBELJ, Dragana ORONJA SIMOVI, Zita ERE, Peter RASPOR
Effect of Gluten Free Flour Blends on Physical and Sensory Propertiesof Cookie ...................................168
Nermin BILGILI, Tekmile CANKURTARAN
The Effects of Egg and Baking Powder on the Sponge Cake Characteristics ............................................169
Halef DIZLEK, Ali ALTAN
Using of Modified Atmosphere Packaging Tecnique in Fresh Pasta and Similar Products ........................170
Aye Bra MADENC, Selman TRKER
Physico-Chemical, Textural and Sensory Properties of Biscuits Enriched with

Cornelian Cherry Pulp .........................................................................................................................171
Amela DAFI, Sanja ORUEVI ULJEVI, Asima AKAGI, Melita SMAJI, Roland KALLENBORN, Dag EKEBERG
Starch Composition and Staling Properties of Potato Bread ...................................................................172

Kristin WHITNEY, Emine Nur HERKEN, Senay SIMSEK
Flat Bread with Quinoa for Coeliac Patients ..........................................................................................173

Hlya GL, Semra Gl TEKEL, Betl ALTINAY, Dilara AYDIN, Fatma HAYIT
Consumeracceptability of Breads Fortified with the Grape Pomace and Grape Seed Flours ......................174
Hlya GL, Mevlt GL, Sinem TRK ASLAN, Sultan ACUN, Nahide NAYIR, Hicran EN
Effect of Whole Buckwheat Flour and Transglutaminase on the Textural Properties of Sourdough Breads
...........................................................................................................................................................175
Fatma HAYIT, Hlya GL
Effect of the Addition of Oleaster Flour on the Quality Characteristics of Cookies ..................................176
Dilek DULGER ALTINER, Ayse INKAYA DUNDAR, Emine AYDIN, Yasemin AHAN, Duygu GMEN
Crackers Supplemented with Scolymus Hispanicus L. Flour ...................................................................177

Dilek DULGER ALTINER, Yasemin SAHAN
Impact of Selected Enzymes on Bread Dough Rheology and Baked Bread Quality ..................................178
Larisa CATO, Junhong MA, Stanley CAUVAIN
Assessment of Thermo-Rheological Properties by Using Chickpea Flour and Brown Rice Flour as an
Ingredient of Straight-Dough Gluten Free Bread ....................................................................................179
Damla BARIIK, ebnem TAVMAN, Seher KUMCUOLU
Defitinization of Unleavened Bran Bread with Phytase Enzyme .............................................................180

Tekmile CANKURTARAN, Gamze OK
Effects of Psyllium Husk (Plantago ovata) on Wheat Bread and its Dough..............................................181
Ezgi KARADEMR, Viktoria ZETTEL, Bernd HITZMANN
Evaluation of Crackers Enriched with Dietary Fiber Extracted from Grapefruit Seeds ..............................182
Elif KARAMAN, Emine Buket KARABIBER, Emine YILMAZ
Characteristics of Rice Flour on Quality of Oriental Noodle Made of Composite Flour ............................183
Yung-Ho CHANG, Rachel HSU, Jheng-hua LIN, Mei-jin HO
Evaluation of Wheat Quality and Sourdough Supplementation for the Baking of Two Layered Flat Breads
...........................................................................................................................................................184
Yaln COKUNER, Eran KARABABA, Recai ERCAN
Effect of Barley Flour on Quality Criteria of Noodle in Traditional Noodle Production ............................185
Ali CNGZ, Ilknur YAZAR, Sercan YILDIRIM, Mahmut OBANLI, zlem AKPINAR
Development of Steam Bun with Wheat-Pea Flour Blend ......................................................................186

Salt Reduction in Non-yeasted CWRS Wheat Flour Doughs Investigated by FT-IR Spectroscopy and
Ultrasonics .........................................................................................................................................187
Filiz KOKSEL, Kathleen M. GOUGH, Martin G. SCANLON, Michael T. NICKERSON

Tarhana: Turkish Cereal Based Fermented Food ...................................................................................188
Duygu GOCMEN, Elif YILDIZ
Potential Applications of Transglutaminase Enzyme in Cereal Products .................................................189

Burcu GNDZ ERGN
Physical Properties of Extrudates After Microfluidized Onion Skin Addition ...........................................190

Behic MERT, Elcin BILGIN, Ilkay SENSOY
Production of Par-Baked Gluten-Free Cakesincluding Rice, Corn and Chestnut Flours ............................191
Onder YILDIZ, Ismail Sait DOGAN
New Processing Techniques to Improve Quality of Gluten-Free Products ................................................192

Ismail Sait DOAN, Nihal IMEKLI
Production of Regular and Gluten-free Stick Rusk Enriched with Dried Fruits .........................................193
Serpil ZTRK, Gnl GRBZ KALKAN, Banu Nur DLBER, eyma Nur KKLKAYA, Selime MUTLU
Thermal Properties of Infrared Heat-Moisture Treated Wheat and Corn Starch Samples ...........................194
Arzu BAMAN, . zden SMALOLU
Microwave Applications in Bakery Products: A Review.........................................................................195

Naciye KUTLU, Yaar zlem ALIFAKI, Asl ISCI, zge SAKIYAN
Cereal Storage Techniques ...................................................................................................................196

Hatice PEKMEZ
Functional Traditional Noodle Production Using Chickpea Flours ..........................................................197

Ali CNGZ, Sercan YILDIRIM, Ilknur YAZAR, Mahmut OBANLI, zlem AKPINAR
Microfluidized Chickpea Bran as a Functional Ingredient .......................................................................198

Berrin ZKAYA, Burcu DUMAN, Irem ZKESER, Hazm ZKAYA
The Effect of Microfluidization Process on the Functional Properties of Bulgur Bran ...............................199
Physical and Technological Characteristics of Some Imported and Local Turkish Bread Wheat Samples ..200
Heading for an Intelligent Proofing Chamber Through Process Analytics ................................................201

Viktoria ZETTEL, Olivier PAQUET-DURAND, Florian HECKER, Bernd HITZMANN
Quinoa Wet-Milling: Effect of Steeping on Isolation, Pasting and Thermal Properties of Starch ...............202
Ayenur ARSLAN, Jose GIL, Teresa FERNNDEZ ESPINAR, Monika HAROS
Bulgur Modelling Drying ....................................................................................................................203

Nadia SMIRANI KHAYATI, Dorra SFAYHI
Using Flaxseed Gel to Improve Textural and Structural Quality of Gluten Free Erite ..............................204
Asuman EVIK, Tekmile CANKURTARAN, Nilgn ERTA
Industrially Produced Aleurone Rich Healthy Flour: Composition, Functionality, Product Development ..205
Sndor TMSKZI, Szilvia SZENDI, Blanka BUCSELLA, Atilla BAGDI, Bla TTH, Walter Von READIN

Efficacy Determination of Feed Enzymes with in Vitro Simulation of Poultry
Gastro Intestinal System ......................................................................................................................206
ems YONSEL, Mehmet BATUM
Phytate Degradation During Maize Wet-Milling by Bifidobacterium Phytases .........................................207

Lorena PERALES, Vicente MONEDERO, Ann-Sofie SANDBERG, Monika HAROS
Sugar and Confectionery Products

Textural and Sensory Properties of Jellies: Effect of Glucose Syrup and Sucrose Concentration ...............208
zge ZCAN, mer Said TOKER, Zeynep MUTLU, Osman SADI, Nurcanan AKBA, Gamze ELK, Aye Ferhan IEK, Nevzat KONAR
Investigating the Usage Possibilities of Different Oils in Formulation of Compound Chocolate Considering
Melting and Color Porperties ................................................................................................................209
Omer Said TOKER, Dilek ENER, Osman SADI, Orhan DALIOLU, Nevzat KONAR, Murat TAAN, zge ZCAN
Research on Genetics, Breeding and Agronomy to Enhance Global Cereal

Production and Quality
Developing Bread Wheat (Triticum aestivum L. em Thell) Genotypes Having
Low-Amylose Content ........................................................................................................................210
Mustafa AKMAK, Yaar KARADUMAN, Arzu AKIN
Molecular Screening and Identification the Carriers of Yr and Lr-Genes in Wheat

Germplasm of Central Asia .................................................................................................................211
Alma KOKHMETOVA, Ram SHARMA, Shynbolat RSALIYEV, Kanat GALYMBEK, Zagipa SAPAKHOVA, Makpal ATISHOVA, Zafar ZIYAEV, Alexey
MORGOUNOV
Effect of Temperature during Shooting and Grain Filling Period on Yield and Some Quality Parameters of
the Bread Wheat Triticum aestivum L.) Cultivars ...................................................................................212
Irfan ZTRK, Turhan KAHRAMAN, Remzi AVCI, Vedat alar GRGN, Orhan Onur AKIN, Blent TUNA, Adnan TLEK
Stability Parameters and Effect of the Drought Application in Different Growth Stage on Some Quality
Characters of Bread Wheat (Triticum aestivum L.) Genotypes ...............................................................213
Irfan ZTRK, Kayhan Ziya KORKUT
Determining the Diversity of Bread Wheat Variteties on Yield and Quality Traits at Rainfed and Irrigated
Conditions ..........................................................................................................................................214
Seydi AYDOGAN, Mehmet SAHIN, Aysun GOCMEN AKCACIK, Berat DEMIR, Sumerya HAMZAOGLU, Seyfi TANER
Rust Reactions of Some Selected Wheat Lines Having High Quality.......................................................215

Kadir AKAN, Alaettin KEEL, Zafer MERT, Turgay ANAL
Determination of Rust Reactions on Some Selected Bread Wheat Lines ..................................................216

Alaettin KEEL, Kadir AKAN, Zafer MERT, Turgay ANAL
Evaluation of Some Wheat Genotypes for Bread Quality and Grain Yield in
Irrigated Conditions .............................................................................................................................217
Ayten SALANTUR, Asuman KAPLAN EVLICE, Aliye PEHLVAN, Turgay ANAL, Ouz ACAR, Ismail Hakk BOYACI
Investigations of Salinity and Brassinosteroid Hormone Effects on ........................................................218

Sevgi MARAKLI, Nermin GOZUKIRMIZI
Investigations of Houba (Tos5/Osr13), RIRE1, Hopi (Osr27) and Osr30 Retrotransposons Movements in
Rice Germinated Under Herbicide Treatments .......................................................................................219
Nermin GOZUKIRMIZI, Sibel YILMAZ, Sevgi MARAKLI, Gozde YUZBASIOGLU
Influence of HMW and LMW Glutenin subunits on Wheat Quality Parameters of CIMMYT Germplasm .220
Hector GONZALEZ-SANTOYO, Carlos GUZMAN, Ravi SINGH, Enrique AUTRIQUE, Suchismita MONDAL, Roberto Javier PEA
Evaluation of Egyptian Durum Wheat Varieties Quality Cultived Under Supplementary Irrigated System in
Tunisia ...............................................................................................................................................221
Sfayhi DORRA, Zarrouk SARRA, Jarrahi TAREK, Kheriji OUSSEMA
Response of the Quinoa Genotypes to Different Locations by Grain

Yield and Yield Components ................................................................................................................222
Ismail NANEL, Abdulkadir TANRIKULU, Tevrican DOKUYUCU
Barley Germplasm Screening Under Favourable Condition in Tunisia ....................................................223

Hajer BEN GHANEM, Mouldi EL FELAH
Protein Fractions Explaining the Variation for Loaf Volume in South African Hard Red Wheat Cultivars .224
Barend WENTZEL, Maryke LABUSCHAGNE, Angeline VAN BILJON, Mard BOOYSE, Christina MILES
Climate Change Impact on Bread Wheat in an Irrigated Area by Treated Waste Water in Medjerdas Lower
Valley in ............................................................................................................................................225
Saida SALAH MLAOUHI, Abdelhamid BOUJELBEN, Mohamed ELLOUMI
Comprehensive Identification of LMW-GS Genes and Their Protein Products in

Common Wheat ..................................................................................................................................226
Jong-yeol LEE, Hye-rang BEOM, Susan ALTENBACH, Sun-hyung LIM, Young-mi KIM
Instrumentation Development for Quantification of Single-Seed Traits Used for Quality Measurement and
Seed Phenotyping ...............................................................................................................................227
Paul ARMSTRONG, Shantha PEIRIS, Floyd DOWELL
Development of Rice Transformant with CryBP1 Gene for Resistance Against

Rice Water Weevil...............................................................................................................................228
Seok-chul SUH, Kong-sik SHIN, Jin-hyoung LEE, Hee-jong WOO, Myung-ho LIM, Yang QIN, Hyun-suk CHO, Hyeonso JI, Seung-bum LEE
Genome-Wide Detection of Single Nucleotide Polymorphisms (SNPs) and Genetic Map Construction with
Two Korean Japonica Rice Varieties .....................................................................................................229
Hyeonso JI, Tae-ho KIM, Seung-bum LEE, Seok-chul SUH
Determination of Changes in the Fatty Acids of Durum Wheat Due to Spike Germination........................230
M. Sertac OZER, M. Reis AKKAYA, Hasan AY, Hatice YUCEL, Osman KOLA
Effect of Soil and Foliar Late-Season Nitrogen Application on Rheological Parameters and Gluten Content
and Composition in High Protein Wheat. ............................................................................................. 231
Massimo BLANDINO, Simona BELLION, Federico MARINACCIO, Giovanna VISIOLI, Nelson MARMIROLI, Amedeo REYNERI
Nitrogen Fertilization Strategies to Enhance the Rheological Parameters of Wheat for Biscuits ................232
Massimo BLANDINO, Federico MARINACCIO, Amedeo REYNERI
Changes in the Phenolic Acids Content and Antioxidant Activity in Colored Maize Grain During Kernel
Development and Analysis of the Correlation with Mycotoxin Contamination at Harvest Maturity ...........233
Debora GIORDANO, Massimo BLANDINO, Amedeo REYNERI, Trust BETA
Efficient Screening Method Against Saline Conditions at Early Growth Stages in Maize
(Zea mays L.) .....................................................................................................................................234
Muhammad ASLAM, Sarfraz AHMAD, Zubair IQBAL, Muhammad AMIR MAQBOOL, Sana-e- MUSTAFA
Physiological, Morphological and Biochemical Quantification of Gamma Rays Induced Mutations in Maize
(Zea mays L.) .....................................................................................................................................235
Muhammad ASLAM, Talha SAJID, Abdul SAMI, Muhammad ARSLAN AKHTAR, Muhammad AMIR MAQBOOL
Morphological and Physiological Based Biostimulant Activity in Genetically Distant Maize (Zea mays L.)
Hybrids. .............................................................................................................................................236
Muhammad ASLAM, Muhammad ARSLAN AKHTAR, Muhammad AMIR MAQBOOL
Efficient DNA Fingerprinting Systems for Authentication, Adulteration Prevention, and Genetic Purities
Monitoring of Taiwan Rice ..................................................................................................................237
Men-Chi CHANG, Kae-Kang HWU, Hsue-Yu CHUANG, Yu-Shan KO
Mapping QTLs Regulating Morpho
physiological Traits and Grain Yield in Barley ..............................238
Behzad SADEGHZADEH, Fatemeh VAFADAR SHAMASBI, Saber GOLKARI, Babak ABDOLLAHI MANDOULAKANI
The Wild and Synthetic Wheat Classification on Mineral Composition: Resourses and Donors ................239
Aigul ABUGALIYEVA, Timur SAVIN, Ismail CAKMAK
Evaluation of Wild and Synthetic Wheat by Protein Content and Quality for Bread-Making .....................240
Aigul ABUGALIYEVA
Soil-Zinc Application Alleviates Drought Stress to Improve Bread and Durum Wheat Production Under Cold
Rainfed Conditions .............................................................................................................................241
Behzad SADEGHZADEH1, Gholamreza VALIZADEH2
Development and Validation of KASP Assays for Functional Genes Underpinning Key Economic Traits in
Bread Wheat ......................................................................................................................................242
Awais RASHEED
Amplification Profiles of the SSR and SNP Markers in Cultivars of Hexaploid Wheat .............................243
Iman YOUSEFI JAVAN

Functional Foods for Phenylketonuria Patients: An Update ....................................................................244
Merve SERT ARIBAS, zen OZBOY OZBAS
Determination of Dietary Fiber Content of Different Bread and Flours Produced in Sanli Urfa ................245
A. Sabri NSAL, Ayhan ATLI, Muhsin KAYNAR, Hamit KKSEL
Cereal Based Nutrition in Turkey .........................................................................................................246

Gizem ZATA, Nevin ANLIER
Gluten Introduction to Infant Feeding and Risk of Celiac Disease ...........................................................247

Sabriye ARSLAN, Nevin SANLIER, Glah AHIN
Whole Grain and Weight Management .................................................................................................248

Beta Glucan in Hypercholesterolemia Managment .................................................................................249

Glah AHIN, Nevin ANLIER
Estimated Glycemic Index of the Traditional Bread Types in Turkey ......................................................250

Meryem AKIR, Sedat SAYAR
Functional Properties of Sprouted Wheat ..............................................................................................251

Hafsa DOGAN, Raciye MERAL, Ismail Sait DOGAN
Some Properties of Wheat Sprouts .......................................................................................................252

Mustafa ERBA, Ceren MUTLU, Cihadiye CANDAL, Sultan ARSLAN, Nezahat OLCAY, Nimet SEN
Harvesting the Nutritional Potential of Buckwheat Supplemented Cookies .............................................253

Anwaar AHMED, Asif AHMAD, Muhammad Atif RANDHAWA, Naveed AHMAD
Cereal-Based Fermented and Non-Fermented Food and Beverages ........................................................254

Aysun METE, Demet ONAR, Seil TRKSOY, Kamuran AYHAN
Cereals as a Functional Food ...............................................................................................................255

Esin ORHAN, Kamuran AYHAN
Effect of Hydrothermal Treatments on the Physicochemical Properties and Resistant Starch Content of
Buckwheat Starch ...............................................................................................................................256
Hande ALTAN, Zeynep TACER CABA, Dilara NILUFER ERDIL
Rice Bran Bioactive Peptides ...............................................................................................................257

Asl KAYA, Mehmet HAYTA
Survey on the Salt Content of Frequently Consumed Handcraft Breads in Switzerland ............................258
Urs STALDER, Max HALDIMANN, Annabelle BLANC
Nutritional and Functional Properties of Scolymus hispanicus L. Flour ..................................................259

Dilek DLGER ALTINER, Yasemin SAHAN
Developing Healthy Cereal Products Based on Understanding Ofstructure and Function .........................260
Nicole MAHER, Alix CORNISH, Luca MARCIANI, Robin SPILLER
Structural and Functional Characterization of Oxidized Feruloylated Arabinoxylan ................................261

Attila BAGDI, Sndor TMSKZI, Laura NYSTRM
Production of Bread for Celiac Sufferers Using of Taro Tuber(Colocasia esculenta L. Schott ...................262
Cansu PEHLVAN, Muhammet ARICI
Minerals in Grain Gluten-Free Products ..............................................................................................263

Iga RYBICKA, Anna GLISZCZYSKA-WIGO
Effect of Parboiled Rice on Postprandial Blood Glucose Levels and Satiety in Healthy Subjects .............264
Tasleem ZAFAR, Samar HAMAD, Jiwan SIDHU
Dietary Fibre and Mineral Contents of Organic and Conventional Wheatflour .........................................265
H. zgl UURUM, Nurcan AYAR GZELSOY, Nagihan UUR, Turgay ANAL
Determination of Dietary Fiber Content of Different Bread and Flours Produced in Sanli Urfa .................266
Ahmet Sabri NSAL, Muhsin KAYNAR, Ayhan ATLI, Hamit KKSEL
Innovating with Plant Proteins, Protein Functionality, Protein Rich Foods

Protein Isolates of Grain Legumes: Extraction Methods and Applications in
Food and Other Industries ....................................................................................................................267
Merve BICER, Gokce MEREY, Secil TURKSOY
Functional Properties of Proteins Extracted from Orange Seed Presscakes ...............................................268

Emine Buket KARABIBER, Elif KARAMAN, Emin YILMAZ
Effect of Mahlep on Molecular Weight Distribution of Cookie Flour Gluten Proteins ..............................269
Emine Nur HERKEN, Senay SIMSEK, Jae-bom OHM, Aysun YURDUNUSEVEN
Physicochemical and Techno-Functional Properties of Pumpkin Flour Which Can Be Used Instead of Wheat
Flour in Bakery Products ......................................................................................................................270
Emine AYDIN, Duygu GOCMEN
Rheologicaland Physical Properties of Soy Protein Emulsion Gels ..........................................................271

Fang LI, Ying LIU
Food Legumes
Change in Some Nutritional Characteristics of Legume Based Flour Mixtures After Cooking ...................272
Kevser KAHRAMAN, Ferhat YUKSEL, Safa KARAMAN
Increasing the Resistant Starch Content of Black Chickpea (Cicer arietinum L.) Starch by an Enzymatic
Method ...............................................................................................................................................273
Dilara NILUFER ERDIL, Hilal DEMIRKESEN, Zeynep TACER CABA
Characterization of Brown Lentil Starch and Investigation of Resistant Starch Type V Formation Using
Different Types of Lipids .....................................................................................................................274
Bahar Nur OKUMU, Zeynep TACER CABA, Dilara NILUFER ERDIL
A Functional Seed: Mung Beans ...........................................................................................................275

Levent GLM, Seydi YIKMI, Sinem TRK ASLAN
Production of Nutritious Snack Foods by Extrusion of Fermented Faba Bean ..........................................276

Sultan Damla BILGILI, Aylin ALTAN, Sibel YACI
Mean Degree of Polymerisation of the Extractable and Non-Extractable Proanthocyanidins in Plant-Based

Foods .................................................................................................................................................277
zge DURKAN, Seher SERN KARAYYEN, Sedat SAYAR
Proximate and Mineral Composition of Cowpea (Vigna unguiculata (L.) Walp)

Landraces in Turkey ............................................................................................................................278
Nurcan AYAR GZELSOY, H. zgl UURUM, Orhan EREN, Ayfer TAN, Isa ZKAN, Birgl GNER
The Effect of Ultrasound Treatment on Physical Properties of Some Legume Starches .............................279
Melis KARAMAN, Necati Bar TUNCEL, Esra KAYA, Nee YILMAZ TUNCEL
Nutrient composition, in vitro Digestibility and Mineral Availability Estimation of Fresh Cicatelli Pasta
Enriched with Vicia faba .....................................................................................................................280
Karima TAZRART, Farid ZAIDI, Monika HAROS
Global Grain and Cereal Products Market

Benefits of Commodity Market and Licensed Warehouse System Cooperation ........................................281
Handan KAVAKOGLU, Yasemin OKUR
Effects of Climate Change in Wheat Production and Quality in the Southwest of Buenos Aires Province,
Argentina ............................................................................................................................................282
Nelly SALOMN, Alicia RUPPEL, Maria Elena ANTONELLI, Vernica MISLLER, Martha Beatriz CUNIBERTI
Grain Production, Quality and Marketing of Argentine Wheat ...............................................................283

Martha CUNIBERTI, Leticia MIR

Assessment of Common Durum Wheat Cultivars Growing in Turkey in Terms of Some Quality Traits Under
Kahramanmara Conditions ................................................................................................................284
Hseyin GNGR, Ali TEKN, Sevgi HEREK, Ziya DUMLUPINAR, Hasan GEZGN, Tevrican DOKUYUCU, Turgay ANAL, Aydn AKKAYA
Some Bread-Making Quality Related Trait Performances of Bread Wheat Cultivar Grown under
Mediterranean Conditions ...................................................................................................................285
Hasan GEZGINC, Abdulkadir TANRIKULU, Ali TEKIN, Sevgi HEREK, Ziya DUMLUPINAR, Hseyin GNGR, Tevrican DOKUYUCU, Turgay ANAL, Aydn
AKKAYA
A Reliable Assay for the Detection and Quantification of Adulteration in Wheat Flour Based Composite
Breads ................................................................................................................................................286
Ceren BAYRA, Arzu BAMAN, Remziye YILMAZ, Hamit KKSEL
Determination of the Quality Parameters on Some Bread Wheat Genotypes in Trakya-Marmara Region of
Turkey ................................................................................................................................................287
Turhan KAHRAMAN, Turgay ANAL, Irfan ZTRK
A Comparison of Macro and Micro Element Contents in Some Grains ................................................... 288
Selami YAZAR, Hasan GEZGN, Emin DNMEZ, Turgay ANAL
Using Mixograph for Evoluation in Bread Wheat Breeding Material .......................................................289

Turgay ANAL, Ali KO, Murat OLGUN
Evaluation Ofdifferent Features for Grain and Hay of Selected Some Triticale Lines
Andvarieties ........................................................................................................................................290
Emel ZER, Sah Ismail CERT, Aysun AKCAIK
Determination of Lactic Acid Bacteria and Metabolite Contents in Traditional Tarhana Produced from Home
Made Yoghurt ....................................................................................................................................291
Yekta GEZGINC
Development of Near Infrared Spectroscopy (NIRS) Calibration Equations for Determining Some Barley
Quality Parameters ..............................................................................................................................292
Arzu AKIN, Yaar KARADUMAN, Turgay ANAL
Characterization of Rice Bran Wax Based Oleogels and Utilization as Shortening Alternative ..................293
Behic MERT
Effects of Location Onsome Quality Traits in Durum Wheat (Triticum Durum) Varieties ........................294
Ferda NSAL, Hamit KKSEL, Turgay ANAL
Instrumental Methods of Texture Measurements in Gluten-Free Products ................................................295

Nihal IMEKLI, Ismail Sait DOGAN
Textural and Pasting Properties of Wheat Flour Doughs Enriched With Buckwheat and Coconut Flours ...296
Ferhat YUKSEL, Safa KARAMAN, Kevser KAHRAMAN, Osvaldo H. CAMPANELLA
Bread Wheat Quality: Rheological Characteristics of Some Local and Imported Bread Wheat Samples of
Turkey ...............................................................................................................................................297
Cereal Based Dairy Products ................................................................................................................298

Yamur ERIM KSE, enol KSE
Nutrient Composition of Siyez (Triticum monococcum L.) Landraces in Turkey ......................................299

Krad ZBEK, Nurcan AYSAR, Nurgl SARI, Rukiye Murat DURAN, Sevin KARABAK, Rahmi TACI, Isa ZKAN, Birgl GNER
Mass Spectrometric Analysis of Intact High and Low MolecularWeight Glutenin Subunits in Canadian
Wheat Varieties ...................................................................................................................................300
Bin Xao FU, David HATCHER, Miray BACALA
The Comparison of Flour Milling Methods for Determination of Quality in Early Stages of Durum Wheat
Breeding Program ................................................................................................................................301
Aliye PEHLVAN, Saime NVER KINCIKARAKAYA
Tocopherol Contents of Near Infrared-Treated Soybean Cultivars ...........................................................303

Seda YALCIN, Arzu BASMAN
Effects of Corn Starch and Water Addition Levels on the Quality Characteris-tics and Estimated Glycemic
Index Values of Gluten-Free Rice Bread ...............................................................................................304
Asl CHAN, Arzu BAMAN
Assuring Reliable Results in Rapid Food Analysis .................................................................................305

Roland POMS
The Identification of Origin and Production Practices of Dinkel/Spelt Grains by Stable Isotope Analysis ..306
Roland POMS, Olaf NEHLICH
Impact of -irradiation on Pasting Properties of Pea Starch .....................................................................307

Mustafa CAVUS, Tuncay GUMUS, Omer Said TOKER, Onder YILDIZ, Safa KARAMAN, Ibrahim PALABIYIK, Osman SADI
Traditional Cereal Products in Italy .......................................................................................................308

Marina CARCEA, Francesca MELINI
Comparision of SomeProperties of Triticale (Triticosecale wittmack) and

Wheat Grains (Triticum spp) ...............................................................................................................309
Semih TLE, Emine NAKILCIOLU TA, Sema DUVAN
The Influence of Moisture/Water Activity/ Storage Relative Humidity on Quality of

Cereal ................................................................................................................................................310
Sevgin DIBLAN, Burak UAR, Sevim KAYA, M. Serta ZER, Osman KOLA
The Importance of Cold Chain Logistics in Bakery Products ..................................................................311

Seydi YIKMI, Grkan ILGAZCAN, Frat DEMIRKOL, Sinem TRK ASLAN
The Importance of Geographical Indication in Cereal Products ...............................................................312

Seydi YIKMI, Levent GLM, Harun AKSU, Sinem TRK ASLAN
Predicting Two Types of Bread Making Results Thanks to the ...............................................................313

Lena BOSC-BIERNE, Olivier LE BRUN, Arnaud DUBAT, Grgory VERICEL
Ultrasound and Microwaveassisted Extraction of Bioactive Compounds from Rice .................................314

Mehmet HAYTA, Elif Meltem MEN
In vitro Digestibility and Antioxidant Activity of Noodles Prepared by Substituting Wheat Flour With
Different Content of Extruded Brown Rice Flour ...................................................................................315
Na-na WU, Sha-sha LI, Bin TAN, Ming LIU, Yan-xiang LIU, Xiao-hong TIAN, Li-ping WANG, Xiao-tong ZHAI
Use of Solvent Retention Capacity Test Method for Prediction of Quality of Cookies Produced from Wheat
Flour With the Addition of Apple Pomace, Brewers' Spent Grains and Sugar Beet Pulp ..........................316
Marko JUKI, Daliborka KOCEVA KOMLENI, Indira KOSOVI, Kristina GLIGORA, Jasmina LUKINAC
Variation and Relationships Between Covered and Pearled Grain Physico-chemical Properties for Various
Spring Barley .....................................................................................................................................317
Mara BLEIDERE, Zaiga JANSONE, Ilze GRUNTE
Using the Glutopeak to Benchmark Ontario Winter Wheat .....................................................................318

Wei CAO, Duane FALK, Markus LOENS, Jayne BOCK
Optimization Ofultrasound Assisted Extraction of Rice Bran Proteins .....................................................319

Mehmet HAYTA, Elif Meltem MEN, Bra BENL
Effect of Lipases on the Quality of Cereals and Cereal Products ............................................................320

Asl YILDIRIM, Emine Nur HERKEN
Evaluation of Farinograph Parameters in Bread Wheat Genotypes Grown in Irrigated and

Rainfed Conditions ..............................................................................................................................321
Mehmet AHIN, Aysun GMEN AKACIK, Seydi AYDOAN, Sumeyra HAMZAOLU, Berat DEMR
Baking Quality of Argentinean Wheat Damaged by

Nysius simulans .................................................................................................................................322
Gabriela PEREZ, Malena MOIRAGHI, Luigi SALIS, Lorena SCIARINI
Comparison of the Results of Different Baking Tests .............................................................................323

Elisabteth SCIURBA
Effect of Whole Buckwheat Flour on Loaf Volume and Textural Properties of Partially Baked Frozen Bread
...........................................................................................................................................................324
Fatma HAYIT, Hlya GL
Impact of Bran Components on the Quality of Whole Wheat Bread ......................................................325

Khairunizah Hazila KHALID, Jae-bom OHM, Senay SIMSEK
Autofluorescence Multispectral Image Analysis at the Macroscopic Scale for Tracking Tissues from Plant
Sections to Particles. Wheat Grain as a Case Study ................................................................................326
Mathias CORCEL, Marie Franoise DEVAUX, Fabienne GUILLON, Marie Franoise SAMSON, Ccile BARRON
Suitability of Latvian-Grown Rye Varieties for Bread Making ...............................................................327

Daiga KUNKULBERGA, Inga LENENKOVA, Anda LININA
Identification of Toxigenic Species in Wheat and Detection of the Production of Aflatoxin by

Chromatographic Methods .................................................................................................................328
Kerbouche LAMIA, Hazzit MOHAMED, Gabour SAMIRA, Tghdet YASMINE
Use of Alveograph and Solvent Retention Capacity Methods to Predict Soft Wheat Quality .....................329
Leticia MIR, Martha CUNIBERTI, Beatriz MASIERO
Utilization of NIR and MIR Spectroscopy with Different Chemometric Techniques for the Prediction of
Wheat Flour Quality Parameters ...........................................................................................................330
Esra Zeynep ARSLAN, Ouz ACAR, Asuman KAPLAN EVLICE, Aliye PEHLVAN, Hamt KOKSEL, Turgay ANAL, Ismail Hakk BOYACI
Determination of Optimum Medium for Production of Fungal Amylase for Enhancing the Quality of Bread
...........................................................................................................................................................331
Arzu NAL, Semra MALKO, S. Elif KORCAN
The Effect of Ultrasound Treatment on Phenolics and Antioxidant Capacity of Some

Legume Brans .....................................................................................................................................332
Esra KAYA, Necati Bar TUNCEL, Melis KARAMAN, Nee YILMAZ TUNCEL
Investigation of Bread Wheat Quality Based on Chemical and Physical Analysis .....................................333
Yasemin OKUR, Selis NEL
Detectionof Stripe Rust Disease (Yellow) Puccinia Striiformis f. sp. Triticion Wheat in the North Eastern of
Syria During the Period 2011-2014 and to Identify Physiological Strains ................................................334
Omran YOUSSEF
Effects of Apricot Kernel Flour on Technological and Sensorial Properties of Biscuits ...........................335
Betl SOLAK, Nilgn ERTA
Automation Innovation in Food Science ...............................................................................................336

Christopher KELLEY
Associations Between Nutritional Composition and Farming Type With Organically and Conventionally
Grown Cereals ...................................................................................................................................337
Mirjana MENKOVSKA, Gordana BRANKOVIC, Vesna PAJIC, Gordana SURLAN-MOMIROVIC, Desimir KNEZEVIC
Behavior of the Tunisian Consumers Facing the Quality of the Bread in the Context of the Problem of the
Bread Wasting ...................................................................................................................................338
Raoudha KHALDI, Mehres AMEUR, Hanen NASRI, Dorra SFAYHI
Ingredient: An Investigation of this Magical Word on Cereal and Dairy Products ...................................339
Ali Erbili BODUR
The Sensory Evaluation of Sodium Reduced Wheat Bread with Mahaleb (Prunus mahaleb L.) ................340
Ceren YAPAREL, Yeim ELMACI
Production and Properties of Yufka Used in Baklava Making ...............................................................341

Hatice PEKMEZ
Determination of Bread Producers Problems and Producer Solutions .....................................................342

Ferid AYDIN
Development of Naked Oat Cultivar Adapted to Coastal Area of Aegean Region:

Nutrition Characteristics ......................................................................................................................343
zge YILDIZ, Seda PELIT, Aydn MAMOLU
Bulgur Process and Techenology ..........................................................................................................344

Saad Ibrahim YOUSIF, Mustafa Cargi DEMR, Songl KESEN, Mustafa BAYRAM

Potential of Using Ozone Gaseous for Controlling Stored Grain Insects ..................................................345
Ali Arda IIKBER, zgr SALAM
Effect of Storage Types on Germination and Emergence in Wheat ..........................................................346

Mehmet Murat KARAOLU, Murat AYDIN

Essential Oil of Origanum glandulosum as a Natural Antimicrobial Food Additive .................................347
Krimat SOUMEYA, Dob TAHAR, Nouasri AHMED, Metidji HAFIDHA, Lynda LAMARI
Evaluation of Cereals for Extraneous Materials ....................................................................................348

Yamur ERIM KSE, Ismail Sait DOAN
Mycotoxins in Cereals A Review .......................................................................................................349

Secil TURKSOY, Bulent KABAK
Screening for Total Ergot Alkaloids in Rye Flour by Planar Solid Phase Extraction Coupled to Fluorescence
Detection and Mass Spectrometry .......................................................................................................350
Claudia OELLIG, Tina MELDE, Wolfgang SCHWACK
Global Warming and Climate Change Effects on Future of Agriculture and Food Industries .....................351
alar GKIRMAKLI, Mustafa BAYRAM
Feasibility of Using Gamma Irradiation for Inactivation of Starvation, Heat and Cold Stressed Salmonella in
Tahini .................................................................................................................................................352
Tareq OSAILI, Anas AL NABULSI, Salisu ABUBAKAR
Making of Traditional Turkish Desserts with Cheese and Cereal Products Around
Ida Mountains .....................................................................................................................................353
Ali Erbili BODUR
PREFACE
The International Association for Cereal Science and Technology (ICC) and Hacettepe University are pleased
to welcome you to 15th International Cereal and Bread Congress (15th ICBC) at Harbiye Military Museum &
Culture Site in Istanbul, Turkey on April 18-21, 2016. 15th ICBC, the latest in the series of flagship congresses
of ICC, has been held in Turkey for the first time. Istanbul was chosen as the meeting point for East and West,
and the crossroad of different continents and cultures.
Over the course of four days, participants from all over the world will have the opportunity to hear speakers
and to interact with scientists and exhibitors on a wide variety of cereal science and technology related areas.
The congress mainly focuses on:
Analytical and rheological methods, evaluation of sensory quality, improving cereal quality and nutritional
properties by genetic enhancement
Milling: recent developments, problems and potential solutions, novel/emerging technologies & valueadded cereal products, ingredients/ingredient technologies in processing of cereals, non-food uses of
cereals Bread and Other Cereal Foods
Bread-baking technologies, artisanal breads, cakes & cookies, pasta & noodles, extruded products, snacks
& breakfast cereals, traditional cereal products, reformulation towards healthier compositions in cereal
products, cereal products & gastronomy
The role of cereals in feeding the world and providing key nutrients, functional cereal foods, health benefits
of wholegrain products, dietary fiber & resistant starch in preventing obesity and related diseases, dietary
fiber and human gut microbiome, micronutrients and fortification of cereal products, gluten free food
products, clean label strategies for cereal products
Food safety assurance in cereal storage and food processing, reducing the food waste, thermal process
contaminants in cereal products, other contaminants, additives & preservatives, new / fast analytical and
monitoring methods, global grain and cereal products market, new trends in the market, costumer demand
in 21st century, economic prospects
Research on Genetics, Breeding and Agronomy to Enhance Global Cereal Production and Quality
New strategies to increase grain production, quality, nutritional properties and safety, genetic basis of
grain quality and yield, grain production and quality under a climate change scenario, cereal genetics and
biochemistry as related to food production, genomics-assisted cereal breeding
Grain storage technologies and new developments, cereal and cereal products packaging
Food Legumes
Contribution of legumes to the nutrition around the world, processing technologies for legumes, combined
utilization of legumes and cereals in human nutrition
Sugar, Chocolate and Confectionery Products
The topics of the congress are divided into 34 session. Each session is opened by well-reputed scientists
of high international status. In the Opening Ceremony, Dr. Ahmet NAL will give an opening speech on
The Significance of Cereals through the Ages in Anatolia: An Archaeological, Paleaobotanical and Historical
Overview. The plenary session comprises three lectures given by internationally respected scientists, Dr.
Hans-Joachim Braun (CIMMYT), Dr. Peter Shewry (Rothamsted Research) and Dr. Jan Delcour (KU Leuven)
who have been invited to present the state of the art research they have been working on. The rest of the
programme is based on keynote and/or invited speakers followed by oral contributions and poster presentations
of more than 200 daily. We received more than 800 applications for 15th ICBC from around 80 countries and
all continents. The submissions were reviewed by at least two independent members of our Scientific and
Advisory Committee and the scientific programme of the congress has been structured based on the evaluation
of the Scientific and Advisory Committee Members. A special emphasis has been given to young scientists
contributions, who are the next generation of cereal science and technology.
We strongly believe that this congress will provide an inspiring discussion on the state-of-the-art knowledge
and applications in cereal science/technology and complementary disciplines. We wish you a very stimulating
and informative congress with a lot of excellent discussions and new insights into the various aspects of the
cereal science/technology. In Istanbul, you will see a lot of old friends and you will also have a chance to meet
new faces and young scientists from different countries. Promoting interactions with young cereal scientists is
one of the top priorities of the ICC and the 15th ICBC.
We would also like to express our gratitude for the support of Istanbul Metropolitan Municipality, especially
the Mayor of Istanbul Dr. Kadir Topba and Istanbul Metropolitan Municipality Bakery Plant during the
organization of the congress. We would also like to thank for generous contributions of our sponsors to cover
the expenses of the congress. Our ability to provide such a high quality event would not be possible without
their generous support.
We also hope that the information shared during the congress and in this Book of Abstracts will stimulate
new research, provide useful information to cereal science/technology professionals, and ultimately benefit the
individuals who attended the congress.
Hamit KKSEL
On behalf of the Organising Committee
15th International Cereal and Bread Congress
Opening Session
You Shall Eat Bread and Drink Water!
The Significance of Cereals Through the Ages in Anatolia: A Paleaobotanical, Philological
and Archaeological Overview
Ahmet nal
University of Munich, Germany
The paper is thought as a holistic, historical and archaeobotanical prologue to modern agricultural experts and technicians among the
congress members, and aims at the first step to unveil the role of agriculture and cereals as a source of comestibles in the long and
rich past of your host country. It is true Anatolia looks in regard to origins, richness and versatility of not only plants, but also wild
life proudly back on an immensely long history. It has been home to many cereals, plants, legumes and fruits, as soon as conditions
became appropriate at the very end of the Glacial Epoch in around 11th mill. BCE. It was these environmental and climatological
preconditions, and unsurpassed advantages, supported greatly by the skills and inventive diligence of its anonymous inhabitants,
which endorsed it to become the cradle of the first farmers and shepherds. It is from here, thus it is believed, that around 6000 BCE
Anatolian agriculturalists and animal breeders crossed the Turkish straits and transplanted their agricultural experiments to Europe.
The somehow provocative initial phrase, you shall eat bread and drink water! in the title of the paper should demonstrate the
enormous role of bread among the inhabitants of Ancient Anatolia. It comes in a decree of a Hittite king (ca. 1650 BCE), which is
full of admonitions to his subjects and clan members, not to be fastidious in matters of dietary and to lead a humble life as modest as
ancient Spartans. The very Hittite clause served B. Hrozn as starting point in his deciphering the language and proving its IndoEuropean origin in 1915.
The overview starts in chronological order with the brief mention of Stone Age and continues down to Neolithic, Chalcolithic,
Bronze Age, and finally the Hittites. It scrutinizes within the given limits of space and time entire available archaeological,
paleobotanical and philological evidence. The latter starts by 2000 with the arrival of Mesopotamian merchants to Anatolia and the
foundation of a militarist, feudal and slave holding central state by the Hittites by 1650 BCE and sheds extraordinarily valuable light
as complimentary evidence to material remains. Written sources endow researcher with very much desired critical information on
almost every aspect of agricultural activities of ancient societies, i. e. land ownership, species of cereals, their plantation, plowing,
sowing, quality of fields (fertility, hilly, plain, irrigation, crop), yield, reaping, harvesting, food processing, plant diseases, pests of
various kinds, food shortage, crop failure and preservation methods in different, sophisticated constructions of storage bins which
include storage jars, pithos and in the earth dug out holes. With their 180 kinds of bread, pastry, cakes and noodles, Hittites
outnumbered what pastry and bread productions concern, the Italian bakery. One is left helpless, of course, in regard to how to render
their meaning in any modern language. The texts give us occasionally unique details such as a case outlined in Hittite legal corpus:
If anyone sows seed upon seed, they will place the neck (of the culprit) on top of a plow. They will harness two teams of oxen,
turning one teams face one way and the others face the other way, and the man will be put to death, and the oxen will be put to
death. Moreover, the same texts provide us on minute details as how the omnipotent rulers engaged slaves and forced labor in
agricultural activities on the state- and temple-owned farms: No one will be exempt from plowing, reaping, garnering, and
threshing. Further, we learn, again, how slaves and slave girls were blinded to prevent them from escaping from the cumbersome
and tedious slave work of grinding and milling.
The archeobotanical samples, which are gathered by sophisticated floatation techniques by European, Japanese and American
archaeologists from immense masses of earth and dirt and charred remnants of various seeds and textual sources reveal the
cultivation of a long range of cereal varieties. In the face of scarcity of prolific textual evidence, we often feel lucky to observe that
archaeological and philological evidence coincides one with each other exactly- indeed, a very seldom case in ancient cultures! The
commonly attested species are as follows: einkorn, emmer, bread wheat, club wheat, hulled and naked barleys. More varieties and
details are included in the main text.
Plenary Session
Our Daily Bread: An Exciting and Socially Relevant Research Object

Jan DELCOUR
LFoRCe, KU Leuven, Belgium
Bread is a staple food for large parts of the worlds population. That in itself makes it a socially relevant research object. Firstly,
against the background of significant increases in both the world population and its urbanization, it is of paramount importance to be
able to use wheat (Triticum aestivum L.) raw materials which, while of variable origin, still result in consistent product quality. It is
equally important to increase the shelf life of bread products. Research into these areas has greatly contributed and can still greatly
contribute to reduction in bread losses. In terms of consistent product quality, over the past twenty five years, the research group led
by the author has greatly contributed to the understanding of the functionality of the nonstarch polysaccharide component in wheat
flour, i.e. arabinoxylan, in bread making and on ways to guarantee consistent bread quality. The finding that wheat flour contains
proteinaceous inhibitors of xylanases, i.e. enzymes which can impact the structure and thus functionality of arabinoxylan, has led to
the design and commercial application of enzymes which no longer are inhibited by wheat endogenous Triticum aestivum xylanase
inhibitors (TAXI) and thus has resulted in more efficient and xylanase usage. Research into the mechanism of crumb firming during
bread storage has led to the view that changes in the starch fraction go hand in hand with losses of water from the wheat gluten
protein fraction to the starch component which, together cause bread crumb to become firm and lose resilience. Secondly, against the
background of significant increases in food related diseases, it is important to realize that, as bread is a staple food, it is a potential
carrier of health sustaining or promoting concepts. An example is that of in situ generation of arabinoxylan oligosaccharide (AXOS)
prebiotics from the insoluble arabinoxylan component in the raw material. Prebiotic food ingredients are not digested in the small
intestine of healthy consumers and have a beneficial effect on the health of the host by selectively stimulating the growth and activity
of beneficial bacteria in the colon.
Keywords: bread, shelf life, wheat flour, starch, gluten protein, arabinoxylan, xylanase inhibitors, TAXI, xylanases, amylases,
prebiotic, arabinoxylan oligoasaccharides, prebiotics
Grain Storage - 1
Preserving Grains for High Quality Processed Products
Digvir JAYAS
Biosystems Engineering, University of Manitoba, Canada
Globally over 2.5 billion tonnes of cereal grains, oilseeds and legumes (pulses) (together referred to as grains) are produced annually
and are stored at many points along the chain from harvest to consumption. During storage of grains, improper interactions among
biotic and abiotic factors cause qualitative as well as quantitative deterioration of grains. By properly manipulating abiotic factors
these interactions can be manipulated to reduce or eliminate storage losses. Reduction of storage losses maintains the quality of
grains for use as raw material in producing high quality processed food products. If quality of raw material is poor then no processing
technique can improve on it but may mask some of it for the consumers. Such masking has potential to create harm to consumers in
the long term from the consumption of spoiled grains. This presentation will elaborate on the interactions of stored-grain ecosystems,
processes that can be used to manipulate the abiotic factors to minimize the quality loss of grains and current trends to monitor the
quality of grains.
Keywords: processed foods,storage losses,grain quality,monitoring technologies,ecosystem modeling
Modified Atmosphere Storage of Grains

Mevlt EMEKCI, A. Guray FERIZLI
Agriculture Faculty, Plant Protection Department, Ankara University, Turkey
The use of modified atmospheres (Mas) has been dated back to ancient Egyptians in the form of hermetic storage of grain by which
grain itself through respiration creates an atmosphere rich in carbon dioxide and low in oxygen. Today, MAs have increasingly
gained attention due to the increasing consumer demand for pesticide-free, organic food products. It aims to create an atmosphere
lethal or detrimental to insect, mite and rodent pests in stored commodities rich in CO2 or low in O2 by using CO2, N2 or their
mixtures at normal, high or low atmospheric pressures within the storage facility. So far, MAs composed of either CO2, N2 or inert
gases have classically been used in different parts of the world for the fumigation of a variety of commodities such as grains, pulses,
tree nuts, dried fruits, coffee and cocoa beans, spices, medicinal herbs, geophytic bulbs and historic artifacts. Developing
Technologies allow farmers to store their grains after harvest in the field by using hermetically sealed tubes made up of 800 micron
thick extruded plastic material consisting of three layers.
Keywords: Modified Atmosphere,Hermetic Storage,Grains,Grain Pests
Stored Grain Fumigation: New Approaches

A. Guray FERIZLI, Mevlut EMEKCI
Agriculture Faculty, Plant Protection Department, Ankara University, Turkey
Fumigation is widely used practice to control stored grain pests to prevent economic and quality losses by providing various
application methods. The loss of methyl bromide as quick acting fumigant for thorough control of all stages of stored products pests
in 2004 in Turkey opened a chance for alternative fumigants. Sulphuryl fluoride (SF), the most promising one, is known to have
limited efficiency on egg stages of insects.
Currently, phosphine is the most widely used fumigant worldwide against stored grain pests. Its low cost and ease of application
made phosphine preferred fumigant. But misusage of phosphine widely causes pest resistance development in all over the world. To
protect phosphine and extend its usefulness into the future, a strategy including several approaches such as recirculation, gas
tightness and new fumigation protocols must be followed.
Keywords: Phosphine, sulfuryl fluoride,stored grain pests,fumigation
Organic Treatments of Stored Cereals and Grains

Hagit NAVARRO, Shlomo NAVARRO
Research and Development, Green Storage Ltd., Israel
Organic commodities have been in increased demand for the past three decades. To achieve this goal, commodities must be treated
from field to fork using technologies that are environmentally user friendly and without residue leaving chemical pesticides. When
dealing with post harvest processes, such as storage of cereals and grains, the losses due to biological factors, can reach up to 50%.
However, the use of hermetically sealed structures has proved itself as a successful technology in quality preservation of grains.
Hermetic storage is based on biogenerated atmospheres; the generation of oxygen-depleted and carbon dioxide-enriched interstitial
atmosphere as a result of the respiration of the aerobic organisms living in the commodity. In hermetic storage of dry cereal
commodities, the airtight environment is altered through the respiratory metabolism of normally occurring insects. The system is
most effective at temperatures at or above 20C resulting in an atmosphere with reduced oxygen level of 3% or below. This is
achieved due to insect respiration rate and very low oxygen penetration rate, leading to the continuous reduction of oxygen levels,
until the point where all insects in their various life stages are dead. When treating dry organic commodities, the process could be
accelerated using non-chemical fumigation which is applied using an inert gas (N2/CO2) to generate a modified atmosphere (MA) by
flushing the commodity confined in the gastight structure. MA treatments have been proved not only to control insects but also to
preserve the quality of the commodity with no residues after treatment. These MA treatments are affordable and may compete with
refrigeration because of the lethal environment that is created either in a natural way or via non-chemical residue treatment.
However, when applying MA, the level of gas tightness of the storage facility, whether it is a rigid or a flexible structure must be first
tested for its gas tightness. A simple common test is the half time pressure decay test which has its recommended standard
parameters.
Keywords: cereals, modified atmospheres, nitrogen, carbon dioxide,Organic treatments,hermetic storage,carbon dioxide,nitrogen
Healthgrain Forum
Grains for Optimum Nutrition and World Food Supply Health
Julie JONES
Nutrition and Foods, St. Catherine University, USA
In an era when some diet gurus are dissing gluten and, in some cases, all grains with statements that humans did not evolve to eat
grains and that grains cause obesity and many chronic diseases, it is important to reassess the role of grains both both in terms of
nutrition and of sustainability of the food supply. This paper will review the data on the major grains in terms of their nutritional
contribution, their yields in terms of calories, macronutrients, some micronutrients and dietary fibre. It will make the case that bread
and grains have been and still should form the base of the diet in terms of optimally feeding both the individual and the billions now
and, as we move to 2050, the 9 billion.
This paper will review data showing that carbohydrates (CHOs) and grain- based staples should not be avoided, rather lauded for
their role in allowing increased brains size, human evolution and cultural evolution. Data showing that diets balanced for grains and
CHO staples and other dietary components are not the cause of common disorders but are part of the solution for brain function,
weight management and chronic disease prevention will be reviewed. Further data show that dietary variety including a mix of
cereals and breads and grain-based foods provide the mix of fibres and nutrients that promote health.
A review of food patterns around the world show that CHOs provide between 45- 75 percent of daily energy needs with diets in
developing countries having a higher percentage. Eight cereal grains - wheat, maize, rice, barley, sorghum, oats, rye, and millet
provide around 50 percent the worlds energy and protein and contribute to much needed dietary fibre with the special effects of
cereal fibre. Diets with adequate cereal and dietary fibre are associated with lower rates of obesity and chronic diseases such as
diabetes and coronary heart disease. Excess calories are the real problem together with a need for a balance of CHO foods so they
that are nutrient intense providing the bran, fibre and important nutrients and phytonutrients. Such diets with the right balance of
enriched and whole-grain and bran rich cereals, fruits, vegetables including legumes (pulses) and nuts contribute to lowering the
risk of weight gain, type 2 diabetes cardiovascular disease and certain types of cancers.
Suggestions by some that humans did not evolve to eat grains and that all should omit grains from the diet are both simplistic and
could prove costly both to the planet and the pocketbook. Nutritionally such diets often lack enough DF as well as certain important
fibers such as -glucan.
The omission of grains is especially troubling in the face of the logarithmic population growth, climate change, available land and
limitation of many types of resources. These factors mandate, not the omission of grains, but rather their optimization in terms of
yield and nutritive value allowing the feeding of more people, not fewer. In terms of nutrition, bread, cereal and grains have been part
of the diet for millennia, have enabled the evolution of human kind, have been part of dietary guidance since it began, and have and
remain important for nutrition, health, longevity and longevity of the planet.
Keywords: Grains* whole grains, carbohydrate, lowcarbohydrate, diets, dietary fibre, sustainability, cost, nutrition, popular diets,
wheat, oats, yield
Improving Resilience with Whole Grain Wheat

Suzan WOPEREIS1, Annelies DIJK-STROEVE1, Lydia AFMAN2, Sophie SCHUTTE2, Jan-willem VAN DER
KAMP3, Marion PRIEBE4, Roel VONK4, Nynke LEONARDS5, Carola BULLER6, Isabelle CRISTIANI7,
Diederik ESSER2
1
Microbiology and Systems Biology (MSB), TNO, the Netherlands

Division of Human Nutrition, Wageningen University, the Netherlands
3
Functional Ingredients, TNO, the Netherlands
4
Center for Medical Biomics, University Medical Center Groningen, the Netherlands
5
Dutch bakery Center, Dutch bakery Center, the Netherlands
6
GoodMills Innovation GmbH, GoodMills Innovation GmbH, Germany
7
Nutrition and Regulatory Affairs, Cereal Partners Worldwide, Swiss
2
Optimal health is not a fixed entity and can be defined as the ability to adapt in an ever changing environment, and especially in
response to stressors. One of the methodologies to assess resilience is with the so-called challenge test. This study aims to deliver a
proof of concept that the well-characterized and validated high-fat high-glucose challenge test (PhenFlex challenge) can substantiate
health effects from whole grain wheat (WGW) products.
To investigate the health benefits of WGW on cardio-metabolic health a randomized controlled, double blind, parallel trial was
conducted with a total of 50 male and female participants. Participants had mildly elevated levels of cholesterol, were 45-70 yrs of
age and body mass index varied between 25 and 35 kg/m2. The WGW intervention had a duration of 12 weeks where a total of 98g
of WGW was consumed per day in the form of bread and cereals. This was compared to a control intervention based on (colored)
refined wheat (RW) products. The intervention started after a run-in period of 4 weeks were both intervention arms consumed (noncolored) RW products. Both groups were given the PhenFlex challenge before and after the intervention. The PhenFlex challenge
was a 500 mL drink of a mixture of 83,5g dextrose (= ~75 g glucose), 20g Protifar (Nutricia), 60 g palm oil and 320 g water. At t=0
(fasting) and 6 time-points (t= 10, 30, 60, 120, 180, 240 min.) after challenge test, blood was sampled from each subject to measure
the markers of glucose metabolism (including glucose, insulin, glucagon, incretins), lipid metabolism (including free fatty acids,
triacylglycerol, cholesterol (HDL, LDL and total), plasma adhesion molecules, leucocyte count & differentiation) and liver health
(liver enzymes). This was combined with measures of flow mediated dilation, arterial stiffness, blood pressure, liver lipid content
(MRS), satiety and gene expression in white blood cells and white adipose tissue. It was optional for the study participants to perform
do-it-yourself (DIY) measures on a two-weekly basis (glucose, blood pressure, blood lipids) and a DIY oral glucose tolerance test at
week 8 of the intervention.
The study was successfully conducted with no drop-outs. Furthermore, the compliance within the study was very high as measured
by plasma alkylresorcinol concentrations and also on recall of product packages. Results of the health outcome of the study will be
available in April 2016.
Keywords: Phenotypic flexibility; challenge test; whole grain wheat; cardio-metabolic health; glucose metabolism; liver health
Cereal and Other Fibres, Definition, Dietaryrecommendations,

Health Effects and New Perspectives
Jan Willem VAN DER KAMP
Department of Food and Nutrition, TNO, The Netherlands
Definition In the past years agreement on implementation into practice of the Codex and similar-to-Codex definitions of dietary
fibre has increased worldwide, including the inclusion of fibre oligosaccharides with DP 3-9 in the definition, which are not
measured in the classical analytical AOAC methods 1985.29. and 991.43. For food composition databases it is recommended to list
in addition to total fibre also both high MW fibre, as measured with the classical AOAC methods, and low MW fibre.
Dietary recommendations and health effects.
Dietary recommendations of national and international authoritative bodies range from at least 25g to 40g fibre per day for adults.
Most dietary guidelines prefer consumption of fibre naturally present in foods - fruits, vegetables and wholegrain products. These
include both fibres and other bioactive co-passengers and it is not known whether purified added fibres convey similar health
benefits. However, in recent years both naturally present fibres (e.g. bran) and some isolated fibres have got approved health claims.
Research also shows that different fibres, and even differences in molecular weight of the same fibre, can have different effects on
health. Current recommendations emphasise intake of cereal fibres, since these show more convincing associations than fibres from
vegetables and fruits with long term health benefits such as reduced risks for diseases (e.g. heart diseases, type-2 diabetes, colon
cancer) and lower over-all mortality. Recent research shows that, in addition to promotion of good laxation, consumption of cereal
fibres also produce other beneficial short term effects, including improvement of psychological wellbeing.
New perspectives the impact of fibre on the human gut microbiome
The benefits of dietary fibre consumption can be classified in small intestinal and large intestinal effects. Fibre-rich foods/meals,
especially those increasing small intestinal viscosity can have important effects on blood glucose levels and appetite. An emerging
area of great interest is the role of large intestinal bacteria for health and wellbeing. More than a decade ago prebiotic, mostly
oligosaccharidic fibres, such as inulins and AXOS, arabinoxylan oligosaccherides from wheat, were identified as agents promoting
the growth of beneficial bifidobacteria. As is now revealed with new high speed genomic analytical techniques, the overall picture is
highly complex and we are just starting to get some understanding. The number of bacterial cells in our colon is 10 times larger than
the number of cells of our body and only 20% of the many bacterial species can be obtained and studied in culture. The unique,
stable, rich and diverse microbiota composition of healthy subjects when destabilized (and reduced in diversity), can results in
dysbiosis, causing weakening and leaking of the gut cell wall and a range of negative effects such as inflammation, a weakened
immune system and obesity. There is a growing body of evidence that many types of fibre and high fibre foods, including those of
(whole) grains and bran, can correct dysbiosis. However, more evidence is needed for getting at least in Europe - approved health
claims. The presentation will highlight the approach and cereal grain related results of the major MyNewGut EU project,
investigating the influence of the microbiome on energy balance aiming at tackling diet-related diseases and behavior and at
providing a stronger basis for health claims and dietary recommendations.
Conclusions
Currently a diet high in total fibre and cereal fibre is recommended for health. In the next decade new insights will emerge in the role
of the composition gut microbiome for enhancing health, and in the role of different fibres for modulating the microbiome
composition. These new insights will also cover aspects of health and wellbeing not considered at present in recommendations.
Keywords: Dietary fibre,cereal fibre,prebiotics,human microbiome,MyNewGut project
A New Definition for Whole Grain Foods The Healthgrain Forum Guidance Document for
Whole-Grain Label Statements on Food and Beverage Products
Alastair ROSS1, Jan-willem VAN DER KAMP2, Roberto KING3, Kim-anne LE4, Heddie MEJBORN5, Chris
SEAL6, Frank THIELECKE4
1
Biology and Biological Engineering, Chalmers University of Technology, Sweden

2
TNO, TNO, The Netherlands
3
Food Science and Technology, Nestl Research Center, Switzerland
4
Public Health Nutrition, Nestl Research Center, Switzerland
5
National Food Institute, Technical University of Denmark, Denmark
6
Human Nutrition Research Centre, University of Newcastle, United Kingdom
Whole grains are a key component of a healthy diet, and enabling consumers to easily choose foods with a high whole grain content
is an important step for improved prevention of chronic disease. Several definitions exist for whole grain foods, yet these do not
account for the diversity of food products that contain cereals. With the goal to create a relatively simple whole grain food definition
that could be applied across all product categories, the HealthGrain Forum, a not-for-profit consortium of academics and industry
working with cereal foods, established a working group to gather input from academics and industry and develop guidance on
labelling the whole grain content of foods. The HealthGrain Forum recommends that a food may be labelled as whole grain if it
contains 30 % whole grain ingredients in the overall product, and contains more whole grain than refined grain ingredients, both on
a dry weight basis. Additional recommendations on labelling whole grain content in foods with a lower proportion of whole grains,
and mixed cereal foods such as pizza and ready meals are also made. This definition allows easy comparison across product
categories as it is based on dry weight, and strongly encourages a move from generic whole grain labels to reporting the actual
percentage of whole grain in a product. While this definition is for guidance only, we hope that it will encourage more countries to
adopt regulation around labelling of whole grains and stimulate greater awareness and consumption of whole grains in the general
population.
Keywords: Whole-grain,Definition,Regulatory
10

Challenges in the Measurement of Enzymes in Cereal Products
Barry MCCLEARY
Carbohydrate and Enzyme Research, Megazyme International Ireland, Ireland
The potential utilization of grain and malted grain is critically dependent on the content of a range of both endo- and exo-acting
enzymes. The ability to accurately measure these activities is complicated by several factors including the presence enzyme inhibitors
and grain components (e.g. reducing sugars and polysaccharides) that interfere with measurement of the particular enzyme of
interest. This is further complicated by the fact that in many cases, the enzyme of interest is present at low levels. In this presentation,
we will highlight these challenges by discussing the evolution of methods for the measurement of specific enzymes including amylase, -amylase, limit-dextrinase, malt -glucanase, xylanase and cellulase (endo-1,4--glucanase). Starch is the major
carbohydrate in all cereals and as such enzymes involved in its degradation are of major industrial significance. -Amylase plays a
key role in weather damage of wheat, but most probably also acts as a good indicator of pre-harvest sprouting in oats and barley as
well. In the malting industry, -amylase together with -amylase and limit-dextrinase (pullulanase) catalyse the hydrolysis of starch
to fermentable sugars (mainly maltose). Measurement of these enzymes in malted grain is complicated by the presence of high levels
of reducing sugars that interfere with reducing sugar assays. Consequently, the assays initially developed for assay of -amylase
involved starch/iodine and viscometric formats. Starch/iodine assays were made more robust by employing -limit dextrin as the
substrate. Alternative assay formats employing soluble and insoluble dyed starch substrates were developed, but the most specific
and defined substrates for -amylase are end-blocked, nitrophenyl-malto-oligosaccharides such as employed in the Ceralpha reagent
(Benzylidene blocked p-nitrophenyl maltoheptaoside). Recently, similar substrates have been developed for limit-dextrinase and
endo-cellulase, and substrates for endo-xylanase and malt -glucanase (lichenase) are under development. Each of these substrates
allows the specific measurement of the particular enzyme activity in the presence of other enzymes and of high levels of reducing
sugars. Sample treatment to remove interference of oligosaccharides in the measurement particular enzymes such as limit-dextrinase
will be described.
Keywords: Enzymes,cereals,alpha-amylase,cellulase,limit-dextrinase,beta-amylase
11
Development of a Small-Scale Wheat Testing Regime for Assessment of

Bread-Making Quality
Clothilde BAKER, Simon PENSON
Primary Production and Processing, Campden BRI, United Kingdom
Different processes and end-products require different wheat qualities. The assessment of the bread-making quality of wheat is
relevant to stakeholders at varied levels of the wheat supply chain. For example, the information might be exploited to allow
selection of potential varieties during the early stages of a wheat breeding programme or to consider the impact of a new field
product on functionality and baking performance.
Currently an assessment is likely to involve a number of chemical and rheological tests culminating in test baking at the 400 g or 800
g loaf scale. Although these tests provide a definitive measure of quality, a baking assessment requires the milling of 2 kg of grain
minimum and this amount of material is not always available.
AHDB-Cereals and Oilseeds (UK) has funded the evaluation of a set of small-scale test methods which require a significantly
smaller amount of material (around 100 g of grain). The approach involves a size exclusion HPLC method and a small-scale dough
rheology method (using a reomixer). By combining the data generated using both methods it has been possible to predict the
performance of experimental material. Subsequently, Campden BRI has developed a small-scale baking method that reliably
correlates baking performance with large-scale test bake.
Using the small-scale testing together with the small-scale baking has the potential to reliably predict bread-making quality with
around 100 g of wheat.
Keywords: small-scale,quality,testing,bread,wheat
12
Rapid Elemental Analysis of Foods by Using Laser Induced Breakdown Spectroscopy

Ismail Hakk BOYACI
Department of Food Engineering,, Hacettepe University, Turkey
In food industry, from production to consumption, food safety and food quality are important parameters for human health and
quality of life. For this reason, producers attach importance to making use of rapid reliable, and eco-friendly technologies to follow
food processes. Elemental content of foods provides useful information for authentication of foods, quality control parameter and
process follow. Atomic absorption spectrometer (AAS), inductively coupled plasma mass spectroscopy (ICP-MS) and X-ray
fluorescence (XRF) are the common conventional methods in use for elemental analysis; however, they are time consuming and
require sample preparation step. Laser induced breakdown spectroscopy (LIBS), on the other hand, is a rapid and reliable atomic
emission spectroscopy method to be used as an alternative elemental analysis method, which doesnt require any sample preparation
steps. The system has a high-energy laser source which produces a high energy pulse and provides the vaporization of small particles
in the sample. The formed high temperature spark induces the fractionation of sample to atoms, ions and causes forming of plasma
plume. The formed plasma plume above the sample is transmitted to spectrometer with a collected lens. The intensity of atomic
spectral lines is correlated with total elemental concentration in the sample. Although LIBS system has widespread use in various
fields, its usage for food applications is quite limited.
In this study, potential of LIBS for food analysis was exhibited by studying with different food groups. In this context, Na and NaCl
detection in bakery products were performed by using LIBS in a few seconds instead of titration or AAS. In addition, determination
of whey adulteration in milk powders to prevent financial, nutritional and legal implications was carried out. LIBS was used for ash
analysis in flours since it gives successful results in obtaining/ evaluating/analyzing total mineral content. Promising results indicates
that LIBS ash analysis can also be used for other food groups.
Keywords: Laser induced breakdown spectroscopy (LIBS), Chemometrics, Adulteration, NaCl, Ash, Total mineral content
13
Some Factors Affecting the Wet Gluten Analysis in the Glutomatic Device
Zeki DEMIRTASOGLU1, Erkan YALCIN2
1
2
Food Machine Medical Marketing Co, BASTAK, Turkey

Food Engineering, Abant Izzet Baysal University, Turkey
Wheat flour is the most important raw material in the production of bakery products, since its protein content and quality plays a
crucial role in the final product structure and quality. Wheat flour contains a complex mixture of proteins which are albumins,
globulins, glutelins and prolamins. Among the cereals, wheat is the only one which contains unique storage protein called gluten.
Gluten protein is consisted of glutenin and gliadin proteins which have significant functionality in dough structure through forming
viscoelastic dough. After mixing of wheat flour and water, gluten proteins hydrate and some chemical interactions occur among the
gluten and other wheat flour constituents during dough mixing/kneading and gluten proteins impart water absorption capacity,
cohesiveness, viscosity and elasticity on dough. In the grain industry, the wet gluten content of wheat flour is generally determined
by using the automatic gluten washing apparatus. After removing starch and water-soluble constituents, the remainder material is wet
gluten. During wet gluten analysis, precautions should be taken to prevent obtaining inaccurate or erroneous results. Therefore, the
factors that might cause error in wet gluten analysis should be defined and taken into consideration. Firstly, a skilled cereal scientist
or technologist must be employed and he/she must have a fundamental knowledge about wheat and wheat flour. Second, the amount
of wheat flour to be analyzed is the biggest concern. There are two well-established and standardized methods (ICC Method No:
137/1 and AACC-International Method No: 38-12.02), generally used for determining the wet gluten content. In those methods, the
weight of the sample to be analyzed is 10 g (14% moisture content basis). However, in some countries, the weight of flour sample
was adjusted according to 14.5% or 15% moisture content instead of 14% moisture content basis. The accurate result cannot be
obtained because of incorrect sample weight. Third, the temperature of the laboratory is another critical factor, which affects the test
results considerably. The temperature of the diluted sodium chloride solution used for washing the dough is also important and it
must be 222C. Fourth, the repeatability, that is a measure of the ability of gluten washing apparatus to give comparable results for
the same sample at different times, is another concern. Fifth, the reproducibility, which is the degree of agreement between results
obtained from different laboratories using the same type of gluten washing apparatus on the same set of samples, must also be taken
into account in grain quality evaluation laboratories. In conclusion, all of these factors influence the results during wet gluten analysis
and the standard test conditions must be followed continuously considering the above mentioned factors.
Keywords: Analysis,Wheat Flour,Proteins, Gluten,Glutomatic,Grain Industry
14
Mathematical Modeling Researches Focused on Baking of Cereal Products

zge SFER1, Yasemin ELEB SEZER1, Emine NAKILCIOLU TA2
1
Food Engineering Department, Osmaniye Korkut Ata University, Turkey

2
Food Engineering Department, Ege University, Turkey
Bakery industry is one of the biggest industries in the world and has a wide range of product such as bread, cake, biscuit, cookie and
so on. Varities in food types necessitate a good process and quality control. Because a considerable amount of energy is required
during production. At this instant, mathematical modeling begins to have a place in order to optimise physical and sensory attributes
of food and process economics.
Primarily, two types of technique are used for designing the baking operations. First is semi-empirical kinetic (black box) models
which are based on quality characteristics (starch gelatinization, browning etc) and second is nonlinear computer applications
(deterministic models) that are about transfer phenomenas. These models could be solved with the help of some differential
equations.
Two main mechanisms play role in baking called as heat transfer and mass transfer. They always occur at the same time and affect
each other, so, some diffuculties arise. Modeling of the system makes easier to understand and seperate the forenamed phenomenons.
On the other hand, engineers and oven / cooker designers could benefit from theoretical models while constructing equipments. Most
modeling researches mentioned bread baking process because of its high consumption rate rather than other cereal products.
In this study, numerical modeling methods which enables simulation of process of cereal products were reviewed.
Keywords: Baking, Bread, Cake,Biscuit,Mathematical Modeling, Heat Transfer,Mass Transfer
15
A Study on the Effects of the Heat and Moisture Treatments on

Wheat Quality
Buket CETINER1, Oguz ACAR1, Kevser KAHRAMAN2, Hamit KOKSEL3, Turgay SANAL1
1
Quality Evaluation and Food Department, Central Research Institute for Field Crops, Turkey
Department of Material Science and Nanotechnology Engineering, Abdullah Gl University, Turkey
3
Food Engineering Department, Hacettepe University, Turkey
The aim of this study was to investigate the effects of heat and moisture treatments on the chemical, physicochemical and rheological
properties of wheats. Two different bread wheat varieties (cv. Tosunbey and cv. Bayraktar 2000) were used. Tosunbey is a hard
white winter wheat with strong gluten properties while Bayraktar 2000 is a white medium hard wheat with medium strong gluten
properties.
Response surface methodology (RSM) was used to generate the experimental design with 13 different temperature-moisture
conditions. Five levels, for each factor, were selected and temperature was varied from 55C to 95C while moisture content was
varied from 13% to 19%. Heat-moisture treated grains were milled into flour and some chemical, physicochemical and rheological
properties were determined. The protein content and Zeleny sedimentation values of the flours obtained from untreated Bayraktar
2000 and Tosunbey samples were 10.8, 13.8% (db) and 32, 63 ml, respectively.
In order to describe the relationship between the dependent variables (wet and dry gluten contents, Falling Number value,
Alveograph and Farinograph properties, etc.) and the independent variables (moisture and temperature), the response values were
fitted by second order polynomial (quadratic) regression models. Significance analysis of coefficients of each factor (moisture and
temperature) showed that the effect of temperature on the wet and dry gluten contents; Alveograph L, G, W and P/G values;
Farinograph absorption value were significant (p
Keywords: wheat, flour, heat and moisture treatments, response surface methodology, rheology
16
Determination of Bread Characteristics of Some Local and Imported Bread

Wheat Samples of Turkey
Sinem TRK ASLAN1, Hlya GL2
1
Tavas Vocational School, Pamukkale University, Turkey

Department of Food Engineering, Sleyman Demirel University, Turkey
As bread, which is one of the oldest nutrition sources, has a neutral flavor in nature, it is among our irreplaceable foods. Quality
bread production is directly related to the use of high quality raw material. Through the study it was aimed to reveal the qualification
characteristics of flour types that are obtained through local (Cumhuriyet75, Tosunbey, zmir85, Panda, Bezostaja, Esperya, Negev,
Adana99, Flamura, Toros) and imported (Kazakstani and Russian) wheat samples so as to produce wheat flour for bread by flour
factories in Lakes Region (Isparta, Burdur and Afyonkarahisar provinces of Turkey).
As Bezostaja had the lowest dough yield, Bezostoja, Falamura and Tosunbey displayed higher values regarding bread yield. In
addition to dough yield, Cumhuriyet75 has also the lowest rate of bread yield. As Kazakstani has the highest specific volume with
3.24, no significant difference was found among other flour types. In proportion with volume, wide-length and height parameters of
bread that was produced by Kazakstani type was found to be high even though they were limited.
Regarding texture analysis values that were measured in texture analysis device as Cumhuriyet75 with (4976.83 g) has been the
hardest bread, it was followed by izmir 85 with (3627.70 g). No statistical significance was found among firmness degree of other
bread types. No change was recorded in the measurements that were carried out on the second and third days. As Cumhuriyet was
found to have the lowest cohesiveness, resilience (0.67 and 0.28) and the highest gumminess and chewiness (3335.78 ve 3170.79), no
significance was found in the remaining types.
In consequence of colour measurement L in bread crust was between 52.46 (Adana99) and 66.15 (Tosunbey); a was between 5.22
(zmir85) and 10.51 (Adana99); b was 14.93 (Toros) and 18.97 (Cumhuriyet75); in crumb L was between 65.09 (Panda) and 69.43
(Kazakstani); a was between -1.13 (Toros) and -0.10 (Panda); b was between 8.38 (Panda) and 11.15 (Toros).
In conclusion bread that was produced by local wheat, particularly by Bezostaja and Toros types as an alternative to imported ones,
produced better results. Hence, we have come to the inference that local wheat should be promoted rather than the imported ones.
Keywords: Wheat, bread, quality, loaf volume, texture
17
Utilization of Durum Wheat Flour in Extrusion Cooking

M. Tugrul MASATCIOGLU1, Mine OZCELIK2, Hamit KOKSEL3
2
1
Food Engineering Department, Mustafa Kemal University, Hatay, TURKEY
Research and Development, NUH'UN ANKARA MAKARNASI INDUSTRY and TRADE, INC., Ankara, TURKEY
3
Food Engineering Department Beytepe Ankara, Hacettepe University, Ankara, TURKEY
Production of high quality pasta considerably depends on the technological properties of raw materials. Therefore, durum wheat
which is high in protein content, unique in terms of color and flavor and can give a pasta product with very good pasta cooking
quality, is extensively used all over the world. It is well known that durum wheat semolina which is obtained from durum wheat in
milling process is an ideal raw material for pasta. On the other hand, durum wheat flour (approx. 1015% of durum wheat) is also
obtained during milling. Durum flour has lower quality as compared to semolina, but it has relatively higher protein and fiber
content. It is also more economical as compared to the semolina. Thus, it has a high potential to develop functional foods in bakery
and/or cereal industry. The aim of this study was to investigate the utilization of durum wheat by-product, durum wheat flour for
production of extrudates at different exitdie temperatures and feed moisture contents. Durum wheat flour was extruded in a corotating twin-screw extruder (Feza Makine Ltd Co., Istanbul, TURKEY) with a 25:1 screw length-to-diameter ratio. The feed rate,
screw speed and die hole diameter were kept constant at 4.0 kg/h, 200 rpm and 2.0 mm, respectively. Response surface methodology
was used to examine the relationships between the extrusion system parameters (barrel temperature and feed moisture content) and
physical properties (expansion index, bulk density and color values) of durum flour extrudates. For this purpose, five levels of
independent variables were selected in which 110 to 150C for barrel temperature and 14 to 22% for feed moisture content. The
results showed that system parameters highly influence the physical properties of durum flour extrudates. Expansion index (EI)
values of extrudates increased as feed moisture content decreased from 22% to 14% at each of the barrel temperatures. The highest
EI value was obtained in the extrudate produced at 150C exit die temperature and 14% feed moisture content. On the other hand,
bulk density values were negatively correlated with expansion index values. Both system parameters investigated in this research
significantly affected bulk density (BD) values of durum flour extrudates. The lowest BD value was obtained in the extrudate
produced at 150C exit die temperature and 14% feed moisture content. Under the severe extrusion conditions (high temperature and
low moisture content), the lightness (L) values of the extrudates dramatically decreased while their redness (a) and yellowness (b)
values increased. As a conclusion, this study clearly demonstrated that the durum flour as a by-product of durum wheat milling has a
high potential for the development of extrusion products.
Keywords: Extrusion Cooking,durum wheat flour,Response surface methodology(RSM),physical properties
18
Bread Crumb Extrudates

Markus Nail SAMRAY1, M. Tugrul MASATCIOGLU2, Hamit KOKSEL1
2
1
Food Engineering Department, Mustafa Kemal University, Turkey
Bread is an essential part of daily diet and bread wastage is a common problem around the world. The bread waste is also widespread
in Turkey and estimated to be 2.1 billion pieces annually. It is reported that a significant part of the waste is resulted from the product
defects such as deformations and under/over-baking during processing in both small scale and industrial bakeries (Turkish Grain
Board; TMO, 2013).
The products with deformations and under/over-baked are generally dried, ground and sieved, and then are marketed as by-product.
They are known as bread crumbs and extensively used for making a crisp and crunchy coating in breading formulations for fried
foods. The objective of this research was to produce extrudates from the bread crumbs at different extrusion conditions, as well as to
study the influence of system parameters on physical properties of bread crumbs extrudates (BCE's) as compared to wheat flour
extrudates (WFE's). In the first part of this study, wheat flour was extruded in a co-rotating twin-screw extruder (Feza Makine Ltd
Co., stanbul, TURKEY) with a 25:1 screw length-to-diameter ratio. The feed rate, screw speed and die hole diameter were kept
constant at 4.0 kg/h, 200 rpm and 2.0 mm, respectively. Exit die temperature was adjusted to 120, 135 or 150 C, while feed moisture
content was 13, 15 or 17%. When the extrusion system reached steady state, samples were collected. In the second part, bread was
produced by using same wheat flour. The bread samples were dried for decreasing the moisture content, ground and sieved. This
material was used for the production of the extrudates from bread crumbs with same extrusion equipment and conditions mentioned
above (first part of study). The extrudates were produced in two replicates which were produced at two different times.All extrudates
were dried at 50C until the moisture content reached
Keywords: bread crumbs,extrudate
19

Impact of Yeast Fermentation on Wheat Flour Dough Matrix Rheology
Christophe M. COURTIN
Laboratory of Food Chemistry and Biochemistry, KU Leuven, Belgium
Yeast (Saccharomyces cerevisiae) is a crucial element in the production of most types of bread. Its production of carbon dioxide at
the expense of simple carbohydrates in dough lies at the basis of its leavening effect, while other yeast related metabolites have a part
in bread flavour formation. Often overlooked, however, is the impact that yeast has on the development of dough rheological
characteristics during fermentation (and hence on final bread quality). Focussing on dough rheology, we were able to show through
recent studies using yeast metabolites as ingredients and yeast genetics and physiological phases as variables that metabolites such as
ethanol, acetic acid and succinic acid at least in part explain yeast mediated changes in dough behaviour during fermentation. The
presence of hydrogen peroxide, previously pinpointed as causative agent for the oxidising like effect of yeast in dough, could not be
confirmed. In this talk, research on this topics is presented. Perspectives for enhancing yeast functionality in bread making are
discussed.
Keywords: Perspectives for enhancing
20
A New Glucose Oxidase from Penicillium Chrysogenum and Its Benefits in

Frozen Dough Applications
Phil LATHAM
Innovation, DSM Food Specialties, Netherlands
Glucose oxidase (GOX) has been used widely in baking for many years working as an oxidant to improve measures such as strainhardening index, elasticity in dough and dough performance during processing - as well as the shape and volume of the baked bread.
GOX is an oxido-reductase that catalyzes the oxidation of -D-glucose to D-glucono--lactone, using atmospheric oxygen and,
importantly, to produce hydrogen peroxide. Its mode of action in dough is not well characterized but hydrogen peroxide produced
from the enzyme has been variously speculated to lead to the oxidation of gluten protein, non-gluten protein, glutathione and/or
hemicellulose fractions.
We describe the action of a GOX from Penicillium (PenGOX) and consider it in relation to the enzyme from Aspergillus niger
(AspGOX) in frozen dough. Results in baking show that PenGOX shows some advantages over AspGOX: depending on the exact
process, we see a significant increase in dough stability and extensibility while maintaining good dough handling properties and a
bread with increased fineness of the crumb.
Biochemical analyses of PenGOX has demonstrated that this enzyme exhibits a self-regulating mechanism with respect to the
formation of hydrogen peroxide, preventing high concentrations of hydrogen peroxide at the beginning of the mixing phase. It is
hypothesized that thanks to this mechanism, over-oxidation of the gluten network is effectively prevented, and highly extensible and
elastic doughs are obtained. The biochemical properties of PenGOX make this enzyme a useful tool for frozen dough applications.
This presentation will elaborate on such benefits.
Keywords: Enzyme,Frozen Dough
21
Development of Steam Bun with Wheat-Pea Flour Blend

Cereal chemistry and grain quality, Academy of State Administration of Grain, China
Chinese steamed bun (CSB) is the staple food of many populations in China. In recent years, to meet the requirement of healthy
consumption as the improvement of living level of Chinese people, some steamed bun products with more nutrition ingredients have
been developed. Pulses are not only rich in dietary fiber, vitamins and minerals, but also has a complementary amino acid
composition with wheat flour. The application of pea flour in Chinese traditional steamed bun is investigated to develop nutritional
product in this study.
Milling methods influenced the final food products. Two kind of pea flour milled by different facilities, one was roller milled refined
pea flour (SC382-13) and the other one stone milled whole pea flour (SC075-12) were selected from 9 Canadian pea flour samples.
Adding a certain proportion of vital gluten flour supplemented the gluten diluted by the pea flour. According to the result of physical
and chemical properties of blending flour dough, as well as the texture, smell and taste of steamed bread, the optimal formula was
developed in the laboratory, with a 20% inclusion level of pea flour and 4% vital gluten flour. Compared with the laboratory formula,
a few adjustments were made based on the production practice to keep it fit for the pilot level test, including less water and less yeast
addition.
The nutrition content including protein content, amino acid content, minerals content of base flour, pea flours (075 and 382), wheatpea flour blends, and pea steamed buns were detected and evaluated. The addition of pea flour is of great significance for balancing
the amino acid and improving the mineral level in final products.
Beany flavor is an unpleasant factor in the final product. With a heat treatment of microwave or roasting, the beany flavor could be
somehow reduced, and also improved the quality of final product. The following acceptability survey about the new products showed
that only half of the participants can accept the normal pea flour products, and after microwave treatment, the acceptance rose to 79%
and 92% for 075 and 382, respectively.
Conclusion could be drawn from this study that adding 20% pea flour milled from specific facilities with an optimized formula was
capable of producing good quality steam bun. The nutrition level of the final products was improved, not only in protein content, but
also amino acid composition and mineral content. Beany flavor is the vital factor which limits pea-flour-steamed bun being extended.
Further study should be continued on how to remove the beany flavor in an efficient and feasible way.
Keywords: steam bun,pea flour,amino acid,minerals,beany flavor
22
Modification of the Secondary Binding Site of Xylanases Illustrates the Impact of Substrate
Selectivity on Bread Making
Sofie LEYS, Anneleen PAULY, Jan DELCOUR, Christophe COURTIN
Department of Microbial and Molecular Systems - Laboratory of Food Chemistry and Biochemistry, KU Leuven, Belgium
Endo--1,4-xylanases (EC 3.2.1.8) are commonly used in bread making processes to enhance dough manageability and bread quality.
Especially xylanases with a high substrate selectivity factor (SSF), which is defined as the ratio of the capacity to solubilze waterunextractable arabinoxylan (WU-AX) over the capacity to hydrolyze water-extractable AX (WE-AX), are desired. To confirm this
hypothesis, extended research with xylanases that differed in substrate selectivity has been conducted. Since such xylanases were of
different microbial origins, they differed in more biochemical properties than only their substrate selectivity. Therefore, no direct
relationship between substrate selectivity and bread quality could be demonstrated. Recently, secondary binding sites (SBS) situated
on the surface of the structural unit were discovered in some xylanases frequently used in bread making. Modifying these SBS
resulted in a different relative activity towards WU-AX. Such enzymes are therefore ideal tools to investigate the importance of
substrate selectivity for xylanase functionality in bread making.
In this study, the xylanases from Bacillus subtilis (XBS) and Pseudoalteromonas haloplanktis (XPH) were engineered to weaken
their SBS. This resulted in an increase in SSF of 26.5% and 21.1% for XBS and XPH, respectively. Other biochemical properties
such as substrate specificity, inhibition sensitivity, temperature optimum and stability and pH optimum and stability remained
unchanged. When this modified xylanases were incorporated in straight dough bread making with a weak flour type, an addtional
increase in specific loaf volume of 7.1% and 8.6% was observed relative to the wild-type XBS and XPH, respectively. Moreover, a
lower dosage of the mutant XBS compared to the wild-type was needed to reach the maximal volume increase. This was
accompanied with differences in AX hydrolysis patterns in dough: the mutant XBS and XPH were able to solubilize an additional
10% and 17% of the total WU-AX and to decrease the average degree of polymerization of the WE-AX population with 12 and 16
units, respectively, during fermentation compared to their wild-type counterparts. The enhanced hydrolysis of WU-AX possibly
resulted in additional water release, responsible for the increase in specific loaf volume. No differences were observed between the
specific viscosity of dough and bread extracts supplemented with wild-type and mutant xylanases.
Keywords: Xylanase,Arabinoxylan,Bread making,Substrate selectivity,Secondary binding site
23
Food Structure
Understanding Doughs Processing Behaviour from Low-Intensity Ultrasonic Investigations
Martin G. SCANLON1, Filiz KOKSEL1, Keyur MEHTA1, John H PAGE2, Anatoliy STRYBULEVYCH2,
Yuanzhong FAN2, Valentin LEROY3
2
1
Food Science, University of Manitoba, Canada
Physics and Astronomy, University of Manitoba, Canada
3
Laboratoire MSC, Universit Paris-Diderot, France
A good understanding of the complex rheology of wheat flour dough is essential for predicting doughs processing behavior and its
capacity for predicting bread quality. Low-intensity ultrasonic techniques have proved useful for broadening our knowledge of dough
rheology, especially for understanding how dough performs in high-strain rate processes. Although low-intensity ultrasound is a low
strain rheological technique, ultrasonic measurements of dough made from flours with a range of breadmaking quality correlate well
with parameters acquired from conventional large strain techniques, e.g., alveograph and farinograph. Changes in dough rheology
that are brought about by the effect of bakery ingredients on dough matrix properties can also be monitored non-invasively and
dynamically. One important outcome from ultrasonic assessments of dough properties is a clear understanding of how bubbles alter
dough rheology. For example, by subjecting samples of dough to uniaxial compression and monitoring relaxation behaviour
ultrasonically, contrasting results were observed for air-mixed doughs compared to those mixed under vacuum. Therefore, the shorttime relaxation behaviour of dough is substantially affected by the presence of bubbles in the dough. In conclusion, ultrasound is an
emergent technique that continues to provide novel insights into the rheology of dough and its relationship to bread quality.
Keywords: dough,rheology,ultrasonic analysis,gas cells,bread quality
24
Design and Processing of Wheat Breads with Soluble and Insoluble Fibres
Using Rheology and Imaging.
Hubert CHIRON1, Santago ARUFE2, Faben LEBLEIS3, Luc SAULNIER1, Isabelle SAVARY - AUZELOUX1,
Joel DORE1, Guy DELLA VALLE1
1
Research and Development, INRA, FRANCE

Research and Development, Departamento de Enxeara Quimica, Universidade de Santiago de Compostela, SPAIN
3
Research and Development, technopole Quimper Cornouaille, FRANCE
High dietary fibre (DF) diets and whole grain consumption have been associated with a lower risk of development of diet related
disease such as type 2 diabetes or cardiovascular diseases. Although cereal products are already the main provider of DF in the
French diet, bread is a priority target for enrichment in DF. DF may be insoluble (IF) or soluble (SF). Whether they come from bran
or resistant starch (IF) or from pectins or inulin (SF), their incorporation in breadmaking products have numerous negative effects on
dough processing and final breads properties. Loss of crust crispiness is also inferred in the case of French bread. But the main
impact of DF on bread properties are the major increase of density and of crumb elasticity, which could explain the lower
acceptability of dietary fibre-enriched breads by consumers. Very few studies have addressed the effect of fibres addition on dough
properties at the mixing and proofing steps, which are the most relevant of the breadmaking process for the final texture and quality
of the bread.
We have studied the influence of bran addition noted B (B 20%) and up to 40% of a ternary mixture of resistant starch (RS, 3/5),
pectins (P, 1/5) and inulin (I, 1/5), noted RSPI, on the properties of wheat flour dough, after necessary adjustment of water addition
(60 to 120g for 100g flour). Both the addition of B and RSPI decreased the specific mechanical energy input during mixing, which
was attributed respectively to a deficient formation and an increased lubrication, of the gluten network. However, they increased the
elongational viscosity of the dough (measured by biaxial extension tests) either through a solid bran particles effect (B) or by
strengthening the network through cross-linking (RSPI). These interpretations are comforted by the lower values of storage modulii
ratio measured by DMA, after fibres addition. They could explain the lower increase of porosity assessed by digital camera and 2D
image analysis, whereas the increased loss of dough stability (B) during proofing, could be attributed to the destabilizing effect of
bran particles on the liquid films separating gas bubbles at the end of proofing. Conversely, RSPI likely increased the viscosity
improving the stability of breads enriched with soluble fibres. The resulting changes of bread texture, determined by image analysis
and mechanical testing of breads, including crust and crumb, were governed by bread density, which was established at the end of
proofing.
These results add additional knowledge in the understanding of the impact of fibres on mechanical and structural features of dough in
order to design French breads with improved nutritional properties. Indeed a companion study, these breads enriched with 30% fibres
will be tested for their capacity to limit or delay the appearance of diabetic or insulin resistant phenotype in pigs fed an obesonic diet.
Keywords: bread,fibre,gluten,extensional viscosity,texture,liquid films
25
The Use of Synchrotron X-rays and Ultrasonics for Investigating the Bubble Size Distribution
and Its Evolution in Dough
Filiz KOKSEL1, Anatoliy STRYBULEVYCH2, Serdar ARITAN3, John H. PAGE2, Martin G. SCANLON1
1

Physics and Astronomy, University of Manitoba, Canada
3
School of Sports Science and Technology, Hacettepe University, Turkey
2
During breadmaking, dough is subjected to a set of process operations in which the number and size of bubbles are manipulated. Of
these process operations, mixing is of crucial importance because the aerated structure of bread is directly related to the bubble size
distribution at the end of the mixing process, especially for mechanically developed doughs. Accordingly, understanding mechanisms
of dough aeration during mixing and how the aerated structure of dough evolves during breadmaking is critical for attaining a
desirable bread crumb structure. However, the opacity of dough in addition to the fragility and rapid dynamics of its bubbles limit the
techniques available for monitoring the microstructure of dough directly under bulk conditions relevant to those in a bakery. In this
study, the bubble size distribution and its evolution in non-yeasted wheat flour doughs were characterized as a function of time after
mixing using X-rays from a synchrotron source and an ultrasonic transmission technique, independently but simultaneously. The
time-dependent series of discrete bubble size distributions from the X-ray microtomography experiments were fed to the ultrasonic
model for extraction of the attenuation coefficient as a function of time. Both the attenuation coefficient results from ultrasonic
experiments and the predictions of attenuation coefficient derived from the population of bubbles measured by X-ray images
exhibited frequency-dependent peaks that are characteristic of bubble resonance stimulated by ultrasonication. As the bubble size
distribution changed with time after mixing, the predictions from the ultrasonic model followed the changes in the experimental
attenuation coefficient that accompanied changes in doughs bubbly structure arising from transport of gas from smaller to larger
bubbles as a result of disproportionation. Our results point to the capability of the ultrasonic technique as a tool to noninvasively
monitor the dynamic changes arising from the diffusively driven evolution of bubble sizes during breadmaking with the potential for
determining the bubble size distribution in dough.
Keywords: synchrotron X-rays, ultrasonics, bread, dough, bubble size distribution
26
Food Structuring Approaches in Reformulation of Bakery Products

Stefano RENZETTI, Albert JURGENS
2
Functional Ingredients, TNO, The Netherlands
Current health issues and increased consumer awareness prompt the food industry to substantially reformulate food products towards
healthier compositions. However, sensory properties change with composition and reformulated products are generally perceived as
lower in sensory quality. In cellular solids such as bakery products, the textural sensory aspects are largely controlled by the
mechanical properties of the hydrophilic and the hydrophobic phases and by the volume fraction of the air and of the hydrophobic
phase. The mechanical and structural properties of such cellular solids are the result of several physical transitions occurring during
baking (i.e. fat melting, starch gelatinization, protein denaturation and polymerization), which are modulated by complex ingredient
interactions. For such reasons, successful reformulation strategies can be established only by an integrated approach combining
structural models (e.g. Ashby-Gibson theory for cellular solids), ingredient interactions models and physicochemical analyses. A
food structuring approach is presented in which relations between key parameters describing textural and structural properties and
thermo-mechanical transitions are established. Examples will be provided on how the overall methodological approach enables
substantial reformulation of bakery products towards healthier compositions (i.e. sugar and fat reduction, fiber increase), while
maintaining their textural sensory quality.
Keywords: reformulation, food structuring, texture,health
27

Ifaam Integrated Approaches to Food Allergen and Allergy Risk
Management An Update
Roland POMS1, Clare MILLS2
1
MoniQA, MoniQA Assocaition, Austria

Manchester Institute of Biotechnology, University of Manchester, United Kingdom
Up to 20 million European citizens suffer from food allergy. However management of both food allergy (by patients and health
practitioners) and allergens (by industry) is thwarted by lack of evidence to either prevent food allergy developing or protect
adequately those who are already allergic. European Commission-sponsored research, known as the Integrated Approaches to Food
Allergen and Allergy Risk Management (iFAAM), will produce a standardised management process for companies involved in food
manufacturing. It will also develop tools designed to enforce these regulations and produce evidence-based knowledge to inform new
health advice on nutrition for pregnant women, babies and allergy sufferers.
The iFAAM consortium consists of 38 Partner Organisations, coordinated by Manchester University.
iFAAM, funded under the 7th Framework Programme will develop evidence-based approaches and tools for MANAGEMENT of
ALLERGENS in FOOD and integrate knowledge derived from their application and new knowledge from intervention studies into
FOOD ALLERGY MANAGEMENT plans and dietary advice. The resulting holistic strategies will reduce the burden of food
allergies in Europe and beyond, whilst enabling the European food industry to compete in the global market place. This approach will
build on e-Health concepts to allow full exploitation of complex data obtained from the work in this project and previous and
ongoing studies, maximising sharing and linkage of data, by developing an informatics platform Allerg-e-lab.
The MoniQA Association is partner in iFAAM and works mainly on translating iFAAM developed tools and food allergen
management approaches into practice. Current activities involve the development of a database on food allergen recalls, activities
and stakeholder discussions to make May Contain labeling more transparent and to provide a sustainable online toolbox for
allergen management along the food supply chain, including a risk calculator for food industry and guidelines to implement the
appropriate tools for risk management.
Keywords: food allergens,allergen management,EU project,management tools
28
High Amylose Wheat: A Delivery Platform for Health Benefits

Ahmed REGINA1, Pierre BERBEZY2, Sophie CHAPRON2, Anthony BIRD3
2
1
Agriculture, CSIRO, Australia
Limagrain Cereal Ingredients, Limagrain, France
3
Food and Nutrition, CSIRO, Australia
Modifying staple grain composition provides an efficient delivery tool for human health benefits without the need for making major
changes in dietary habits, which is generally recommended for addressing life style diseases such as metabolic and bowel disorders,
and cardiovascular dysfunctions. Wheat is one among the three major staple grains and as such feeds over one third of the global
population. Any compositional changes made in wheat grain to impart nutritional benefits, hence, will have far reaching health
promoting consequences, facilitating global economic savings in health care costs. We generated a wheat in which the minor glucan
polymer component of grain starch, amylose, is elevated to a level (>80%) to make it the major constituent of starch through a
conventional breeding approach. This high amylose wheat (HAW) is substantiated to have significantly higher levels of resistant
starch (RS) and total dietary fibre (TDF), the two nutrient components with health-enhancing physiological functions. Our studies on
animal and human models demonstrate health benefits in food products made from HAW and the results from these studies will be
discussed.
Keywords: Starch,amylose, TDF, resistant starch
29
Beta-Glucans from Ganoderma lucidum: Effective Biomolecules for Replacing Fat in Cakes
Jairo LINDARTE ARTUNDUAGA, Jairo Hernando MORENO ORJUELA, Alberto CAMARGO, Luis Felipe
GUTIRREZ
Instituto de Ciencia y Tecnologa de Alimentos, Universidad Nacional de Colombia, Colombia
Ganoderma lucidum is an edible mushroom used long time ago as traditional medicine, pharmaceutical and nutraceutical agent in
various Asian countries. It has been employed in the treatment of several human diseases, including hepatitis, hypertension,
hypercholesterolemia and various types of cancer because of its content of several biologically active molecules, especially
polysaccharides. The main polysaccharides present in Ganoderma lucidum are beta-glucans.
Beta-glucans from different sources are considered as health-promoting ingredients in functional foods, because of their health
benefits, and due to their technological functional properties. Various types of beta-glucans (especially from oat and barley) have
found interesting applications in the food industry as textural agents, prebiotics and fat replacers. Obesity has been rising
dramatically in recent years, reaching epidemic levels in some developed countries, leading to a variety of human diseases such as
cardiovascular disease, diabetes, and cancer. Consequently, fat-reduced foods are in growing demand, and the development of fatreduced or fat-free products has become a challenge for the food industry.
In this work, beta-glucans from Ganoderma lucidum were successfully employed as fat replacers in batter cakes. Fat was reduced at
different levels (20, 30, 40 and 50%), and the physicochemical properties of batter and cakes were evaluated. The results indicated
that the batters color was not significantly affected by the fat-replacing, whereas the specific gravity increased as the fat-replacing
level increased. The addition of beta-glucans decreased the volume of cakes (1100.54 vs. 1001.94 cm3 for the control and cakes with
a 50% fat reduction, respectively) and increased their hardness (1800 vs. 2116 gf for the control and cakes with a 50% fat reduction,
respectively). Neither the crust color nor the crumb color were affected by the fat replacing with beta-glucans. Similarly, the moisture
content and water activity of the prepared cakes did not show significant differences by the addition of beta-glucans, being their
values 27.150.20% and 0.8810.006, respectively. The crumb structure was affected by the fat replacing, as evidenced by the
scanning electron micrographs. In general, all the cakes, including those fat-reduced at 50% level, had a good sensorial acceptability.
These results show for the first time that beta-glucans from Ganoderma lucidum may be used as efficient biomolecules for replacing
fat in cakes.
Keywords: Ganoderma lucidum,Beta-glucan,Functional foods,Cake,Fat Replacer
30
Functional Flours for a Healthy Nutrition

Ismail Sait DOGAN1, Mustafa Samil ARGUN2
2
1
Food Engineering, Yuzuncu Yil University, Turkey
Nutrition and Dietetics Department, Bitlis Eren University, Turkey
Health is a complete wellness condition in physical, mental, sensual and social aspects, and being away from diseases and disorders.
Nutrition, on the other hand, is the safe, healthy, the nutrients necessary for growing up, regeneration, functions of the organism and
its continuation. Unbalanced nutrition is the direct or indirect cause for certain diseases.
Functional flours including whole wheat flour, enriched flour and gluten-free flours are very important for healthy diet, provides
benefits on metabolism and prevents a certain diseases. And functionality can be also increased by processing such as alkali cooking.
Increasing niacin amount is critical for preventing pellagra.
Whole wheat flour is rich in dietary fibers and glycemic index value in it is lower than regular refined wheat flour. Enrichment of
wheat flour with vitamins and minerals improve the nutritional values of flour. Addition of dietary fibers sources such as apple,
lemon, and oat fiber improves the baking quality of wheat flour. Gluten-free mixtures are necessary for celiac patients. Some Cereal
flours without gluten and pseudo-cereals such as buckwheat are used in the formula. The nutritional quality should be improved for
healthiness.
The importance of different grain flours and mixtures designed for both healthy people and people with health problems is ever
increasing. The grain flour mixtures bringing health and functionality into forefront will have a bigger share in the sector in the
forthcoming years.
Keywords: functional flours, whole wheat,enriched flour,gluten-free flour
31
Innovative Cereal Products (Short Presentations)

Production of Gliadin Nanoparticles Using Electrospray Deposition System
Nese BASARAN AKGUL, Benazir SUBASI, Perihan Kubra CICEK, Mustafa Tahsin YILMAZ
Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, Yldz Technical University, Turkey
Nanotechnology has been used in virtually every branch of science. Recently, it has gained importance in the fields of food and
agriculture. Development of novel functional foods, transport and controlled release of bioactive materials, detection of pathogens
and improvement new packaging materials are some of the potential food applications of nanotechnology. In order to increasing the
stability of the structure of foodstuffs , one of the most common food nanotechnology research and development carried out in this
field is nanoencapsulation of bioactive compounds. For this purpose, variety of coating materials have been used. Among these,
proteins are the main coating materials used in the fabrication of nanomaterials. Gliadin is the key component in the structure of the
wheat gluten protein and has been used as a coating agent. There are several techniques used for the fabrication nanomaterials
including desolvation, solvent evaporation, salting-out, dialysis, supercritical liquid technology, macro emulsion, nano emulsion,
surfactant free emulsion and interfacial polymerization. In recent years, some novel techniques have been developed to fabricate
nanoparticles. Electrospray deposition is one of the nanofabrication processes for the spraying of natural, synthetic polymers and
composite solutions to form nanostructured coatings (either fibres or particles) deposited on a conductive substrate using electrostatic
force. The main objectives of this project were (i) to fabricate the gliadin nanoparticles using electrospray deposition method, (ii) to
study the encapsulation of bioactive compounds such as curcumin in gliadin polimers, and (iii) determine their loading and release
capacity. For this purpose, gliadin nanoparticles are used for the production of protein-based nanomaterial system by electrospray
coating method. Curcumin as a bioactive compound is encapsulated with gliadin nanoparticles. In order to understand the stability of
nanoparticles the size, distribution, zeta potential values, and controlled release kinetics are determined. Polydispersity index (PDI) is
found to be the most important parameter. PDI values were determined as 0.1-0.25 and 0.5 for narrow distribution and wide
distribution, respectively. In addition, keeping the stability of the nanoparticles constant is found to be the major problem since
nanoparticles showed a tendency to agglomerate. By changing multiple parameters this problem has been overcome. The
nanoparticles with a zeta potential in the range of 20-30 mV showed the highest stability. The results also showed that gliadin as a
plant sourced protein has a potential application as a coating material and presented a good stability of release capacity.
Keywords: gliadin,encapsulation, electrospray, curcumin
32
Production, Isolation and Application of Amylose Lipid Nanomaterials from Cereal Starches.
Mohammad Naushad EMMAMBUX
Food Science, University of Pretoria, South Africa
Amylose lipid complexes (ALC) exist naturally in cereal starches. ALC can be at nanoscale of less than 100nm. This presentation
deals with the production, isolation, characterisation and application of ALC. ALC are formed during pasting of cereal starches with
fatty acids for example stearic acid. Pasting of maize and teff starches with stearic acid for 30 minutes promote formation of type I
ALC (melts at about 90 C) compared to pasting or 120 minutes that forms type IIa (melt about 110 C) and type II b (melt about 120
C) amylose lipid complexes. This shows that time is required for annealing of type I ALC into type II ALC. These ALC can be
isolated and were found to be at nanoscale of less than 100nm. More type II ALC can be produced from high amylose maize starch
(HAMS) when pasted with stearic acid under pressure. However type I ALC are produced when HAMS is irradiated and pasted with
stearic acid. When maize, wheat and teff starches are pasted with stearic acid and xanthan gum, the xanthan gum seemed to interact
with the ALC to reduce formation of type IIb, suggesting that xanthan gum can interact to reduce aggregation to form type IIb ALC.
Isolated ALC can be used as nanomaterials in wheat starch films to improve the mechanical and barrier properties. ALC present in
starches produced non gelling starches due to non-availability of amylose to form junction zones and molecular entanglement. ALC
in starches can also be used as fat replacer in mayonnaise type emulsion. ALC formation in maize porridge also reduce estimated GI.
Enhancing ALC in cereal starches can provide a way to produce clean label starches, improve nutrition of specific starchy foods as
well as naturally occurring nanomaterials.
Keywords: low GI, amylose lipid complxe, teff maize , nanotechnology
33
Extractability and Chromatographic Separation of Rye Flour Proteins

Lore REDANT, Joke BUGGENHOUT, Kristof BRIJS, Jan DELCOUR
Department of Microbial and Molecular Systems - Laboratory of Food Chemistry and Biochemistry and LFoRCe, KU Leuven,
Belgium
While Size Exclusion- High Performance Liquid Chromatography (SE-HPLC) has already been used to determine apparent
molecular weight (MW) distribution of proteins from different cereals and to study the impact of processing thereupon, a
reproducible rapid method for separating and characterizing rye flour proteins is currently lacking. We here developed an SE-HPLC
method to characterize rye flour proteins. Hereto, rye proteins were first extracted from flour with sodium phosphate buffer (50 mM;
pH 6.8) containing (i) 2.0% (w/v) sodium dodecyl sulfate (SDS) or (ii) 2.0% SDS and 1.0% (w/v) dithiothreitol (DTT). Based on the
apparent MW profile of the SDS protein extract, nine peaks (I through IX, in order of decreasing MW) were distinguished and
subdivided into three regions: the high MW (HMW) (apparent MW > 66 k), medium MW (MMW) (apparent MW from 20.2 to 66 k)
and low MW (LMW) (apparent MW < 20.2 k) regions. Addition of DTT to the SDS buffer had no effect on the total level of
extractable protein, but the level of proteins eluting in the HMW region decreased whereas the level of MMW proteins increased.
This shows the presence of polymeric and/or oligomeric proteins in rye flour, cross-linked by disulfide (SS) bonds. The proteins in
the different peaks were collected and analyzed by SDS-polyacrylamide gel electrophoresis (SDS-PAGE). When rye albumins,
globulins and secalins were sequentially extracted using different media, the different protein fractions eluted over the entire SEHPLC profile. Some peaks were enriched in certain protein fractions. More in particular, peaks I and II contained mainly HMW- and
75 k -secalins cross-linked by SS bonds, whereas peaks V and VI contained mainly monomeric -secalins and 40 k -secalins.
Peaks VII, VIII and IX contained mainly albumins and globulins. In conclusion, this SE-HPLC method can be used as a rapid tool to
characterize and separate rye flour proteins and to study changes therein as a result of processing.
Keywords: Rye flour,Protein extractability,SDS-PAGE,Disulfide bonds,SE-HPLC,Apparent MW weights
34
Study of Starch, Protein and Arabinoxylan Properties in Pre-Harvest Sprouted Wheat

Heleen OLAERTS, Chiara ROYE, Liesbeth DERDE, Christophe COURTIN
Microbial and Molecular Systems, KU Leuven, Belgium
Varying climatological conditions can largely impact wheat yield and quality due to the occurrence of pre-harvest sprouting (PHS).
The impaired product quality is generally attributed to elevated hydrolytic enzyme activities which degrade endosperm constituents
in situ and/or during processing. To date, research on the causes of deteriorated end product quality prepared from PHS wheat has
mostly been conducted by germination of sound kernels under laboratory conditions, which is widely different from sprouting on the
field. To obtain detailed knowledge on the evolution of hydrolytic enzyme activities and on the structure and properties of starch,
gluten and arabinoxylan (AX) in field sprouted wheat, a broad collection of samples from three wheat varieties (Sahara, Forum and
Tobak) was obtained by harvesting frequently before and after harvest maturity. Delaying harvest time during periods of heavy
rainfall caused sprouting in the kernels, observed as a drop in meal Falling Number (FN) and a strong increase in -amylase activity.
Meal FN decreased to a different level for Sahara (70 s), Forum (112 s) and Tobak (167 s), showing differences in susceptibility of
the tested varieties towards PHS. In addition, the regulation of different hydrolytic enzymes, i.e. endoxylanases, amylases and
peptidases, during field sprouting was independent from each other. Consequently, -amylase activity will not correctly predict the
evolution of other hydrolytic enzyme activity. Moreover, the occurrence of PHS did not change total and damaged starch and total
AX levels, but slightly increased protein content. Inactivation of -amylase activity during the analyses demonstrated that the decline
in FNs and viscosity readings were caused by action of the increased levels of -amylase on starch during the analysis and not due to
changes in intrinsic properties of starch due to sprouting on the field. Furthermore, PHS had no influence on the amount of sodium
dodecyl sulphate extractable proteins or molecular weight distribution of the proteins. Hence, structure and properties of starch and
gluten were still intact. On the contrary, incipient breakdown of AX was noticed leading to an increase in the amount and average
degree of polymerisation of water extractable AX, which is generally thought to be beneficial for dough and bread quality.
Keywords: pre-harvest sprouting, quality, starch, protein, arabinoxylan
35
Effect of Mixing on LAOS Properties of Hard Wheat Flour Dough

Gamze YAZAR1, Ozlem DUVARCI1, Sebnem TAVMAN2, Jozef L. KOKINI1
2
1
Food Science, Purdue University, USA
Department of food engineering, Ege University, Turkey
Hard red winter wheat flour (11.54% moisture, 29.8% wet gluten, 63.3% water absorption) obtained from Siemer Milling Company
(Hopkinsville, KY) was used to prepare the dough samples evaluated in this study. Dough samples were prepared using Farinograph
(Brabender, Germany) according to the AACC method No 54-21 (AACC, 2000). The samples were obtained at 4 different stage of
the Farinograph measurement: 1) at peak point, 2) 1 min after the peak point, where the curve starts to decrease instantaneously, 3) 5
min after the peak point, which shows the mixing tolerance index of the dough, 4) 12 min after the peak point, which is a sign of
softening value. The rheological properties of the dough samples were determined with HR3 Rheometer (TA Instruments, USA)
using LAOS (Large Amplitude Oscillatory Shear Test) in order to be able to understand the mixing behavior of dough in non-linear
region. The measurements were carried out at 25 C using different frequency values such as 20, 10, 1, and 0.1 rad/s and between the
strain values of 0.01 and 200%.
All the samples showed strain stiffening (e3>1) and shear thinning (v3<1) behavior in large strains. Gluten network is the origin of
strain stiffening behavior because it is a strong network and the rearrangement of the suspended starch matrix is the origin of the
shear thinning behavior. It is also possible to determine the critical strain for the gluten to begin to lose its ability to form a strong
network. LAOS enables us to independently deconvolute these two events and offers new insights into the structural origins of
rheological properties in the non-linear region. At high frequencies (20 rad/sec and 10 rad/sec) dough samples started to show strain
softening and shear thickening behavior after giving a peak value around 100 % strain value due to the onset of the breakdown of the
gluten network. Because of the high gluten content and quality in flour, the dough samples kept hydrating even in further stages of
mixing in Farinograph. The large strain modulus (GL) increased as the mixing proceeded after the 2nd phase. Lissajous curves showed
that the elastic component of the hard wheat flour dough sample was affected by mixing more than the viscous component at all
applied frequencies. In addition, the nonlinear rheological behavior of hard wheat flour dough was simulated by the single-mode
Giesekus Model and the model was able to fit the Lissajous curves obtained for the hard wheat flour dough at the 1st phase of
Farinograph mixing.
Keywords: hard wheat flour dough, LAOS, nonlinear rheological behavior, dough mixing
36
Standardization of Proximate Analysis of Cereals Through Collaborative Studies

Zeliha YILDIRIM
SART Consulting, Training, Const. Agri. Co. Ltd., Turkey
Reliable methods are required to achieve accurate results and compliance with national and international requirements. For this
purpose, individual laboratories prefer to use standard method. Standard method means that there has to be a written document that
lays down in full detail how the measurement shall be carried out and description of the performance characteristics.
An analyst should be able to achieve acceptable results from day to day and also among different laboratories by using standard
method. Therefore individual laboratory must perform verification study to demonstrate acceptable accuracy to meet specified
requirements of validated standard method before that is used routinely by individual laboratories.
International validation should be renewed for some of the proximate analysis of cereals through collaborative studies. These analysis
are crude ash, crude protein (Kjeldahl, NIR/NIT), moisture (reference method, practical method), crude fibre, starch etc.
The accuracy (trueness and precision) of the method should be determined from a series of results reported by participated
laboratories using the defined measurement method on identical material in a collaborative study organized for that purpose and
under the supervision of the working group.
Basic steps in a collaborative study:
Step 1: Definition of organisation scheme (Coordination team, Determination of measurement method, Participating laboratories and
Choice of the test items: min 5 different samples or 2 different matrix samples at 4 four different concentrations)
Step 2: Feasibility of the collaborative study (Homogeneity and stability of test items, Definition of logistic requirements)
Step 3: Determination of evaluation criteria (Homogeneity and stability: the standard deviation of inter-sample 0,3xstandard
deviation of reproducubility of the defined method, Number of data: number of labs (p8), number of replicates (n2) =>p*n16)
Step 4: Preparation of documents for each participant (Objectives of the study, Comparison principle, Detailed description of
measurement method, Results forms, Timetable)
Step 5: Launching collaborative study
Step 6: Technical review (Identification of erroneous data, root causes and correction)
Step 7: Statistical analysis of results (Outliers, Mean, Precision, Trueness)
Step 8: Evaluation of the results by Coordination team,
Step 9: Preparation of final report
A number of Standards (ISO 5725 series and ISO 13528), protocols (IUPAC) and guidelines (EURACHEM/AOAC/ASTM) should
be used to define performance characteristics and provide procedures for statistical analysis of collaborative studies.
Keywords: Collaborative Study,Standard Method,Precision,Trueness,Statistical Analysis
37
Sensory and Rheological Properties of White Bread Made from Different Commercial Brands
of High Gluten Flours
Chek Zan HASSAN, Hana Meftah ELGUBBI, Rafu AGBAJE
Food Biotechnology, University Sains Islam Malaysia, Malaysia
Four major samples of commercial flour were evaluated for their rheological and sensory characteristics with respect to their gluten
contents. The sensory results showed that bread sample D was the most acceptable by the panelists because the sample had the
highest scores for all the sensory characteristics measured. Sensory results showed that there was a significant difference (P 0.05)
among the bread samples except the dryness which showed no significant difference (P > 0.05) among the samples. Bread sample D
had the highest appearance compared to other samples evaluated. The weights of the bread samples ranged between 806.00 and
819.70 g. There was no significant difference among the bread samples (P > 0.05) except sample A. The heights of the samples
varied from 9.83 to 13.43cm. There was no significant difference (P > 0.05) between samples B and D. Sample D had the highest
weight to height ratio among the bread samples. Bread samples A and C were significantly different in term of weight/height ratios.
Rheological and sensory analysis showed that bread sample D through the hedonic test had the highest acceptability among the
samples with score of 6.23 while bread sample C exhibited a more pronounced open crumb structure.
Keywords: brands, sensory evaluation, Bread, Baking, bread, high gluten flour
38
Grain Storage - 2
Emerging Global Technological Challenges in the Reduction of Post-Harvest Grain Losses
Shlomo NAVARRO1, Hagit NAVARRO2
2
1
Research and Development, Green Storage Ltd., Israel
Business Development Director, Green Storage Ltd., Israel
The grain industry is facing serious problems of insect and mite contamination due to the restrictions placed on the use of chemical
pesticides because of the adverse effects of pesticide residues in grain and the environment, resulting in strict limitations on pesticide
registration by regulatory agencies. Consumer demand for chemical-free and insect contamination-free products is a general tendency
with which the grain industry finds it difficult to conform. In addition, in many countries, insects in particular have been developing
resistance to contact insecticides and to the conventionally used phosphine gas. This paper reviews the emerging global technological
challenges in the reduction of post-harvest grain losses. Phosphine fumigation is a common treatment where three important points
deserve attention: a) sufficient gastightness, the lack of which leads to insect resistance; b) sufficient exposure time for complete
control; and c) prevention of gas from diffusing into the working area. Among the newly considered fumigants are sulfuryl fluoride,
propylene oxide, ethyl formate, and ozone. Sulfuryl fluoride has emerged as a promising candidate fumigant for disinfesting stored
food commodities, but has not been registered as widely as phosphine. Other registered fumigants suffer from the limitation that they
may be useful for application using special equipment or under specific conditions. A recent development is thermal disinfestation of
empty spaces to prevent insect contamination. Field trials have demonstrated the efficacy of thermal disinfestation in flourmills. The
most common non-chemical alternative for storage of cereals is the use of aeration systems during the winter and refrigerated
aeration in the summertime with the objective to achieve temperatures of less than 18oC to reduce insect activity. In temperate and
cold climates, the most common non-chemical alternative to pesticides for cereal grain stored in bulk is the use of aeration systems
during the winter that can effectively reduce the grain temperature. In the summertime, mechanical refrigeration, using large chilling
units, provide an excellent solution for quality maintenance of grain. However, aeration using ambient air has a limited effectiveness
in tropical climate areas. In warm climates, for cereal grain stored in bags or in bulk, a new gaseous application technology that has
successfully replaced fumigants is the manipulation of modified atmospheres (MAs) using biogenerated MAs, for insect control and
for quality preservation of dry cereal grains and high moisture corn. Freshly harvested high moisture corn was successfully stored
under hermetic conditions, thereby maintaining its quality prior to subsequent drying or processing into feeds or ethanol. These niche
applications of MAs have resulted in very promising treatments with market acceptability. A new approach to the use of pheromones
is the monitoring of insects based on remote sensing electronic transmitters that are progressively integrated into control programs.
An IPM program that might integrate insect monitoring, aeration in winter, chilling with refrigerated air in summer in grain silos,
biogenerated MAs, for insect control and for quality preservation of grain, and assisted MAs during storage of grain and at the final
stages of the processed grain before packaging is proposed.
Keywords: postharvest systems, grain storage, fumigants, non-chemical alternatives, aeration, refrigeration, thermal disinfestation,
hermetic storage, modified atmospheres, pheromones, insect monitoring, IPM
39
DNA Based Detection Methods of Insect Pests in Stored Grain Cereals

Mireia SOL, Nuria AGUST, Jordi RIUDAVETS
Sustainable Plant Protection, IRTA, Spain
Insect infestation represents a major threat to cereal industries. Among pest species, hidden immature stages of internal feeders such
as three species of the genus Sitophilus (Coleoptera: Curculionidae): S. granarius (L.), S. oryzae (L.) and S. zeamais (Motschulsky);
Rhyzopertha dominica (Fabricius) (Coleoptera: Bostrichidae) and the moth Sitotroga cerealella (Olivier) (Lepidoptera:
Gelechiidae).are generally regarded as the most damaging stored product pests worldwide. Therefore, the early detection of
undesired pests becomes a major mission. Several methods have been developed to detect insect pests in grain. However, they are
unable to detect either low levels of pest or internal infestations. Here, we present different molecular methodologies based on PCR
to detect, identify and quantify the most relevant pest species in wheat, rice and maize. A multiplex PCR, which allows the
simultaneous detection of different target species, has been designed to detect and identify the internal and external stages of these
five most concerning pests. This method is also useful for the discrimination of the three morphologically similar species of the
genus Sitophilus. On the other side, a real time PCR methodology has been also designed for the quantification of all R. dominica
developmental stages. The introduction of these approaches in cereal industries for the diagnosis of insect pest species offers the
possibility to early detect infestations and also provides useful information to apply control measures.
Keywords: conventional PCR, multiplex PCR, real- time PCR, stored product pests,internal feeders, pest detection
40
Potential of Novelspinosyn Insecticide, Spinetoram for Control Stored Grain Insects

zgr SALAM1, Ali Arda IIKBER2, Mehmet Kubilay ER2, Hasan TUNAZ2, Selda EROLU2
2
1
Agriculture Faculty Plant Protection Department, Namk Kemal University, Tekirdag, Turkey
Agriculture Faculty, Plant Protection Department, Kahramanmara St mam University, Turkey
In this study, residual contact toxicity of Spinetoram, which is spinosyn insecticide, suspension form applied to wheat grains against
S. granarius and T. confusum adults were investigated under laboratory conditions. In laboratory bioassays, S. granarius and T.
confusum adults were exposed to wheat grains sprayed with Spinetoram at 0.5, 1, 2.5, 5 and 10 ppm (mg active ingredient/kg
commodity) at 261 C temperature, 655 % relative humidity and completely dark condition. Knockdown and mortality of the
adults were recorded after 1, 3, 5 and 7 day of exposure and 35-40 day later the wheat was examined for progeny production.
Spinetoram treatment at 1 ppm and above concentrations after 3 day of exposure resulted in almost 100 % knockdown or mortality of
S. granarius and T. confusum adults and completely hindered their progeny production. There was a significant difference in
susceptibility of S. granarius and T. confusum adults against Spinetoram treatment. The results obtained from biological tests
indicated that T. confusum adults generally were more tolerant to Spinetoram treatments particularly at low concentrations and
exposure times than S. garanarius adults. Spinetoram treatment on the grain would be potential alternative to conventional synthetic
residual insecticides to be used for control of S. granarius and T. confusum.
Keywords: Spinetoram,Sitophilus granarius ,Tribolium confusum ,wheat,residual contact toxicity
41
Potential of Turkish Diatomaceous Earth Formulations as Natural Grain Protectants for

Control of Stored Grain Insects
Ali Arda IIKBER1, zgr SALAM2, Mehmet Kubilay ER1, Hasan TUNAZ1
1
Agriculture Faculty Plant Protection Department, Kahramanmara St mam University, Turkey

2
Agriculture Faculty Plant Protection Department, Namk Kemal University, Turkey
In this study, potential of two Turkish diatomaceus earth deposits as natural grain protectants for control stored grain insects, Granary
weevil (Sitophilus granarius (L.))and Lesser grain borer (Rhyzopertha dominica (F.)) on wheat was investigatedunder laboratory
conditions. Wheat was treated at 0, 125, 250, 500, 750 and 1000 ppm concentrations of two Turkish diatomaceous earth deposites
(DE-Turco 1 and DE-Turco 2) and commercial diatom earth (Insecto). Mortalities of S. granarius and R. dominica adults were
determined after 7th and 14th day of the treatment. Progeny productions of S. granarius and R. dominica exposed to three diatomaceus
earth formulations were also assessed. Efficacy of DE-Turco 1 and Insecto against S. granarius and R. dominica adults at the end
of 7th and 14th day of treatment were statistically similar, while DE-Turco 2 had significantly lower mortalities of S. granarius and R.
dominica adults than DE-Turco 1 and Insecto. Generally, all diatomaceous earth treatments resulted in lower mortalities of R.
dominica than those of S. granarius. DE-Turco 1 and Insecto at 750 and 1000 ppm concentrations resulted in high mortalities of S.
granarius and R. dominica adults and significantly reduced progeny production, while 500 ppm and lower concentrations of DETurco 1 and Insecto had low efficacy against both tested insects and did not prevent their progeny production. In conclusion, this
study indicated that Turkish diatomaceous earth, DE-Turco 1 would have potential to be used for control of stored-grain insects on
wheat.
Keywords: Turkish Diatomaceous earth, Rhyzopertha dominica, Sitophilus granarius, wheat, grain protectant
42

The Wheat Initiative An International Partnership for Wheat Improvement
Hlne LUCAS
Wheat Initiative, INRA, France
The Wheat Initiative was established in 2011 as part of the Action Plan of the G20 Ministries of Agriculture to meet the expected
60% raise in demand for wheat by 2050. It currently brings together 16 countries, 2 international CGIAR centres, as well as 9 private
breeding companies, and welcomes new memberships from countries and stakeholders. The Wheat Initiative provides a framework
to establish strategic research and organisation priorities for wheat research at the international level. It fosters communication
between the research community, funders and policy makers, and aims at securing efficient and long-term investments to meet wheat
research and development goals.
The Wheat Initiative Strategic Research Agenda (SRA), which identifies research priorities that should be tackled at the international
level through integrated or coordinated actions, was published in July 2015. The SRA results from the work of the international
public-private research community represented in the Wheat Initiative committees and Expert Working Groups, with additional
stakeholders input through an open consultation.
The Wheat Initiative will create a dialogue among its members to define the initial research priorities. It will identify and develop a
portfolio of mechanisms to facilitate the effective delivery of its SRA, including encouragement of active research collaborations,
alignment of national, regional and company strategies to the SRA priorities, joint-funding mechanisms for international calls, as
well as public-private cooperation frameworks.
Additional information about the Wheat Initiative and its SRA can be found at http://www.wheatinitiative.org/
Keywords: Wheat, international research
43
Wheat Landraces; Valuable Sources for Enriching the Quality and Nutritional Values of
Modern Germplasm.
Mesut KESER1, Umran KUCUKOZDEMIR2, Mustafa CAKMAK3, Yaar KARADUMAN4, Glser YALCIN5,
Alex MORGOUNOV6, Fatih OZDEMIR7
1
Wheat Program, ICARDA, Turkey

Wheat Breeding, EAARI, Erzurum, Turkey
3
Wheat Breeding, TZARI, Eskisehir, Turkey
4
Grain Quality, TZARI, Eskisehir, Turkey
5
Department of Soil, Plant and Food Science, TZARI, Eskisehir, Turkey
6
Wheat Program, CIMMYT, Trukey
7
Wheat Program, BDIARI, Konya, Turkey
2
Wheat is staple crop in Turkey with around 9 million ha acreage and over 20 million tons production annually. Though there are
many modern wheat varieties in the market and used by farmers, there are still some wheat landraces (WLR) grown in mainly remote
areas. The WLR in the farmers hand are inherited from their ancestors and grown for decades. International Winter Wheat
Improvement Program (IWWIP) is a joint program among Turkey, CIMMYT and ICARDA operating in Turkey since 1986,
developing Winter Wheat germplasm and distributing it globally. IWWIP collected more than 1700 WLRs from all over Turkey
during 2009-2014.
In this study, two WLR populations, namely Krik and Topbas collected from North Eastern part of Turkey have been studied for
quality characteristics and nutritional values in terms of micronutrients. Krik and Topbas are most widely grown WLR in the region
used for producing local thin layer bread Lavas. Local bakeries value these two landraces for producing best quality Lavas. One
hundred spikes were collected from each identified farmer fields growing Krik or Topbas. They were planted as Headrows.
Morphological evaluations were made and superior lines were selected. The selected 100 lines (including checks) from 2 populations
were planted in replicated trials in two locations: Erzurum and Eskisehir. Widely grown 3 cultivars, Gerek, Ayyildiz and Karahan
were used as checks. Grain quality and micronutrient content analysis were made. The comparisons were made within and between
the populations and with checks.
Ten micronutrients/elements were determined in the entries. Zn and Fe are important micronutrients for human health and their
deficiency especially in children and women causes serious health problems. There were lines in Krik population having 4 times
higher Fe and 3.5 times higher Zn than the highest check. Similarly, some entries in Topbas population demonstrated 2 times higher
Fe than the highest check. Wide range of variation was observed for other micronutrients indicating that some selections can be used
as parents in breeding programs since they are easily crossed with modern genotypes. Wide variation was observed for quality
characteristics. Some genotypes within the same population had higher protein content, water absorption rate, % Amylose, Glucan,
cellulose kernel hardness, etc. It may be interpreted that when these lines are mixed in the same population it makes grain suitable for
producing good quality Lavas. However, each of those characteristics that are good for bread making quality and/or has high
nutritional value can be transferred to modern wheat germplasm.
Keywords: wheat landrace,breeding,nutritional value,quality
44
ICARDAS Contribution to Food Security Enhancement in the Dry Areas

Miguel SANCHEZ-GARCIA1, Habib HALILA2, Solomon Gizaw ASSEFA3, Wuletaw TADESSE1, Shiv Kumar
AGRAWAL1, Filippo BASSI1, Ramesh VERMA1, Mohamad EL MOURID4, Mohamed MAATOUGUI1,
Mustafa EL BOUHSSINI1, Michael BAUM1
1
BIGM, ICARDA, Morocco

2
BIGM, ICARDA, Egypt
3
BIGM, ICARDA, Tunisia
4
North Africa Regional Program, ICARDA, Morocco
Global food security is one of the main challenges for human prosperity. The Food and Agriculture Organization (FAO) estimates
that almost 800 million people are regularly undernourished in the world. About half of these people live in the dry areas of the
world, where chronic poverty affects 16% of a growing population of, nowadays, 2.5 billion. In addition, in the present scenario of
climate change, the dry areas of the world are expected to be most affected by the reduction in rainfall, especially the Middle East
and North Africa (MENA) region. In this region rainfall reduction could attain up to 50% of the present pluviometry contributing to
an expected loss of 11% of the present day rain-fed arable land area by the end of the century. These scenarios will contribute to
widen the already large gap between food consumption and production in the drylands, burdening global food security.
The International Center for Agricultural Research in the Dry Areas (ICARDA), together with its partners, has a long successful
history of developing new outstanding varieties of cereals and legumes that, integrated with innovative agronomic technologies, have
helped improving the livelihoods of the people in the dry areas. More than 800 new high yielding, drought and heat tolerant, disease
and pest resistant cereal and legume varieties with improved end-use quality have been obtained through ICARDA breeding
programs for almost 40 years. Additionally, with the increasing water shortage; soil degradation; reduced supply and increasing cost
of fertilizers and pesticides; increasing demand for bio-fuel and emergence of new virulent strains of diseases and pests, ICARDAs
efforts in developing and promoting the best crop management techniques are critical to tackle the production constraints to come.
Nowadays, ICARDAs continuous search for new improved varieties and technologies together with its efforts in capacity building
of the National Agricultural Research Systems (NARS) is contributing to increase crop production and poor farmers revenues in the
drylands. These efforts will continue in close collaboration with NARS in the drylands, partners throughout the world, policy makers
and with the support of committed donors to enhance food security in the areas of the world where it is most needed.
Keywords: Food security,Cereal,Wheat,Legumes,Agronomy,Crop breeding,Capacity building
45
Native Wheat Relatives and Current Status of Wheat Landraces in Turkey

Alptekin KARAGZ1, Irfan ZBERK2
1
Vocational School for Technical Sciences, Aksaray University, Turkey

2
Field Crops, Harran University, Turkey
Historically wheat has been the major crop as it is now, in terms of the area of cultivation and production. Wheat occupied 33.1% of
the total cultivated area with 7.919.208 ha. Turkey is center of origin and / or diversity of numerous economically important plant
species including wheat. There is an agreement among the scientists that wheat had been domesticated and dispersed to the other
parts of the world from Karacada Mountaion of Turkey, which is located in of the area called Fertile Crescent. Wheat plant is
grouped in three ploidy level and two genera. Turkey hosts 25 diploid (2n=14), tetraploid (2n=28) and hexaploid (2n=42) species of
both Aegilops and Triticum species. Wild relatives cover all the genomes taking part in the formation of modern wheat. Cultivated
species of wheat also include diploid species called einkorn which is the most primitive cultivated form of wheat. During several
millenia of wheat cultivation, farmers developed thousands of wheat landraces in all the regions of Turkey. Although major portion
of the landraces have already been replaced by high yielding cultivars, wheat landraces still play a significant role in subsistence of
small scale farmers in Turkey. This paper outlines wheat wild relatives and current status of wheat landraces of Turkey.
Keywords: Wheat relatives,wild wheat,wheat landraces,Turkey
46

Our Daily Bread: Much More Good Than Bad!
Fred BROUNS
Faculty of Health, Medicine and Life Sciences NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht
University, Netherlands
Wheat is the third most consumed cereal in the world. After earlier discussions on the role of fat, fructose, high fructose corn syrup
and added sugar, fingers are now pointing to wheat and gluten consumption as a cause of obesity, diabetes and even brain disorders.
Recently promoters of the paleolithic diet and various other health professionals proposed adverse health effects caused by wheat
consumption by mechanisms related to addiction, overeating, leptin and insulin resistance. The many controversial arguments used
have fueled again the trend to pinpoint the cause of obesity and chronic disease to one specific type of food or food component,
rather than lifestyle and abundant food intake in general. The suggestion that wheat has been genetically modified resulting in
compositional changes of the wheat causing obesity and illness is Not supported by any evidence. In contrast, there are countries in
which populations have consumed the major part of their daily energy intake from wheat based foods for ages, such as Turkey,
without any reporting of detrimental effects on body weight or chronic disease. Yet, also in Turkey, the anti wheat hype has very
recently been fuelled in social media and TV talkshows while neglecting good scientific insights. Based on the available metaanalysis it is concluded that wheat consumption can NOT be linked to increased rates in obesity prevalence. Wheat-containing foods
prepared in customary ways (such as cooked, baked, or extruded) and eaten in recommended amounts are associated with a
significant reduction type 2 diabetes, heart disease and colon cancer, as well as a more favorable long-term weight management.
Related and observed metabolic changes are improved blood glucose control, improved cholesterol levels, reduced blood pressure
and lower blood level of markers of inflammation. Individuals that suffer from celiac disease (about 1% of the population) and
individuals that are sensitive for specific wheat proteins that cause allergy (0.3% of population), however, will benefit from avoiding
cereals that contain gluten such as wheat, rye, spelt and barley. Recently it has been suggested that about 1/3 of persons who suffer
from a hypersensitive gastro-intestinal system (irritable bowel syndrome) , equivalent to about 6% of the population, react positive to
avoidance of wheat. This may be due to the fact that wheat contains non-digestible carbohydrates- dietary fibers that are fermented in
the colon by the local microflora. This beneficial colonic process causes gas formation, which in healthy individuals is unproblematic
but can cause bloating and gastric reflux in hypersensitive individuals. Taken all together, the consumption of whole grain wheat
foods is associated with significant health advantages in the vast majority of the population. Most of the BAD perceptions appear
to be related to social media fear making.
Keywords: Bread,gluten,IBS,diabetes,CVD,weight management,gluten sensitivity
47
Whole Grain and High Fibre Breads with Optimized Textural Quality
Martijn NOORT, Jan-Willem VAN DER KAMP
Dietary guidelines recommend 25-35g fibre/day for adults; whole grain (WG) and cereal fibre products with their wide range of
bioactive compounds as co-passengers are increasingly mentioned as a preferred option. A major shift from white to WG bread will
contribute to lowering the incidence of heart diseases, diabetes type-2 and colon cancer. However, most Europeans prefer the mild
taste, soft crumb and crispy crusts of white bread. In a sequence of scientific and applied research projects bread products were
developed which are high in bioactive compounds naturally present in the grain, while at the same time obtaining desired sensory and
textural attributes.
High levels of dietary fibre, micronutrients and other bioactive compounds are being obtained by addition of specific wheat milling
fractions to standard base flours. Bran fermentation is applied on these fractions to improve the bioavailability of bioactive
compounds, and also to influence their techno-functionality. This bioprocessing was optimized based on experimental design. Using
baking tests guided by an experimental design, the effect of the different wheat fractions and formulation, enzyme and process
variations was studied. Substantial quality improvements in bread volume and product quality were being obtained by using
combinations of specific fractions, bioprocessing and enzymes. Finally, the textural properties of bread products were optimized, as
measured by texture profile analysis, to achieve a very soft bread crumb structure with a high cohesiveness and resilience, also after
several days of storage.
The optimized bread products are being launched to the market in a number of countries to supply consumers with bread products
that combine improved nutritional quality with sensory attractiveness.
Keywords: bread,wholegrain,fibre,milling,fermentation,texture
48
Can Whole Wheat Bread Consumption Decrease Colorectal Cancer Risk?

Emine YASSIBA1, Glhan SAMUR2, Nevin ANLIER1
2
1
Nutrition and Dietetics Department, Gazi University, Turkey
Nutrition and Dietetics Department, Hacettepe University, Turkey
Colorectal cancer is the third common cancer type in the World and Turkey. Colorectal cancer etiology is multifactorial and one of
the most important modified risk factor is diet. The evidences show that dietary fiber intake may decrease colorectal cancer risk.
Whole grains are major source of dietary fiber and also several vitamins, minerals and phytochemicals. The study was planned and
conducted to evaluate the relationship of different bread types and colorectal cancer risk. Fifty one colorectal cancer patients aged
between 33-79 years and 51 age and sex matched controls who do not have any gastrointestinal disease or cancer history were
enrolled this study. Bread consumption was estimated from the food-frequency questionnaires and calculated the Odds Ratio (OR)
and 95% confidence interval (95% CI) with logistic regression analyses. When questioned consumed bread types, it was found that
majority of colorectal cancer patients (62.7%) consumed white bread every day before cancer diagnosis and 51.0% of controls do not
eat white bread. Thirteen point seven percent of patients and 11.8% of controls consume bran bread every day. It was stated that rye
bread consumption is very low in both groups and only 2.0% of individuals consume rye bread different frequencies. Seven point
eight percent of patients and 43.1% of controls consume whole wheat bread every day. There is no person regularly consume of
dough bread and flatbread in control group and there are very few people consume these bread types (7.9% and 3.9%, respectively).
It was found that significant relationship between whole wheat bread consumption and colorectal cancer. According to statistical
analyses consumption of whole wheat bread every day may decrease colorectal cancer risk approximately 9.9 points (OR:0.101, 95%
CI:0.031-0.326, p:0.000). Also it was detected that consumption of white bread every day may increase colorectal cancer risk
approximately 3.3 points (OR: 3.302, 95% CI: 1.384-7.875, p:0.006). In conclusion, this study showed that consumption of whole
wheat bread instead of white bread may be important prevention of colorectal cancer which is an important public health problem, so
individuals are raised the awareness about this subject.
Keywords: whole wheat bread, colorectal cancer,white bread
49
The Phenolic Compound Contents and Antioxidant Activity of Common Buckwheat Cultivars
Breeded in Turkey
Neslihan YILDIZ1, Ahmet GNE2, Erkan YALIN1
1
Food Engineering, Abant zzet Baysal University, Turkey

Field Crops, Bahri Dada International Agricultural Research Institute, Turkey
Buckwheat, which is a well-known pseudocereal in Eastern Europe and Asian countries, is a very new crop in Turkey. Because of an
increasing demand to the gluten-free and functional plant products, buckwheat is attracted an attention by the plant breeders in
Turkey. In this research, the two common buckwheat (Fagopyrum esculentum Moench) cultivars (Gne cv. and Akta cv.), which
were breeded in the Bahri Dada International Agricultural Research Institute in Konya, Turkey, were used for the first time to
determine some chemical and nutritional properties. Buckwheat cultivars harvested in the years of 2011 and 2013 growing seasons
were analyzed in the forms of flours with husk (FWH) and flours without husk (FWOH). FWH and FWOH were prepared from each
cultivar. FWH were prepared after dry-milling in hammer mill and FWOH were prepared after cracking the seed and removing the
husk, then buckwheat groats were hammer-milled to get fine flours. Some chemical properties (such as moisture, ash, crude oil,
protein, acidity), total phenolic compound (TPC) contents and antioxidant activities (AA) were investigated in this study. The rutin
and quercetin flavonoid contents of the buckwheat cultivars harvested in 2013 were also determined using HPLC method. TPC
contents were determined using three different solvents (dimethyl sulfoxide, ethyl alcohol and methyl alcohol) separately. AA was
determined according to the DPPH and TEAC methods. All results were given on dry weight basis (dwb). The protein contents of the
buckwheat FWH and FWOH were changed in the ranges of 13.6-15.4% and 14.4-16.3%, respectively. TPC contents of the
buckwheat FWH and FWOH were changed in the ranges of 0.72-2.51 mg gallic acid (GA)/g flour and 0.52-1.93 mg GA/g flour,
respectively. TPC contents were higher in buckwheat FWH than that of the FWOH. AA values determined as % DPPH scavenging
activity in buckwheat FWH and FWOH were changed in the ranges of 38.24-52.03% and 26.36-43.92%, respectively. AA values
determined with DPPH method were higher than that of the TEAC methods. AA values determined with DPPH method in
buckwheat FWH and FWOH were changed in the ranges of 0.51-0.68 mmol Trolox/ kg flour and 0.13-0.57 mmol Trolox/ kg flour,
respectively. AA values determined with TEAC method in buckwheat FWH and FWOH were changed in the ranges of 0.11-0.19
mmol Trolox/ kg flour and 0.08-0.12 mmol Trolox/ kg flour, respectively. In both DPPH and TEAC methods, AA of the buckwheat
FWH was higher than that of the FWOH. Rutin contents in buckwheat FWH and FWOH were determined in the ranges of 75.7278.23 mg/ 100 g flour and 9.42-9.60 mg/ 100 g flour, respectively. Rutin contents of buckwheat FWH were significantly higher than
that of the FWOH. Quercetin contents in buckwheat FWH and FWOH were determined in the ranges of 10.46-11.14 mg/ 100 g flour
and 11.06-11.39 mg/ 100 g flour, respectively.
Keywords: Buckwheat,Phenolic Compound,Antioxidant Activity,Rutin,Quercetin,HPLC Analysis
50

Food-compatible Chemical Treatments to Improve Zein (MaizeProlamin Protein)
Functionality in Gluten-free Dough Systems
John TAYLOR1, Janet TAYLOR1, Stuart JOHNSON2
1

Nutrition, Dietetics and Food Technology, Curtin University, Australia
Zein, the prolamin protein of maize, is the only cereal protein apart from wheat gluten that will form a visco-elastic dough. Hence,
globally, there is much research into the potential application of zein in gluten-free dough-based food products. However, there are
major unresolved challenges with regard the relatively poor functionality of zein dough, especially with respect to zeins
hydrophobicity and its doughs high glass transition temperature. We are examining several different approaches to improving zein
functionality, including food-compatible chemical modification.
Addition of dilute organic acids, acetic acid and lactic acid simulating that produced by sourdough fermentation, improved zein
hydration and produced a much more cohesive and extensible dough. Confocal laser scanning microscopy revealed an ordered linear
fibril network within the dough. Further, doughs comprising zein and rice flour treated with dilute organic acid were gas-holding and
had comparable rheological properties to wheat flour doughs as measured by alveography.
Preparation of zein-starch doughs with the addition of hydrogen peroxide (an oxidising agent which breaks down to water) similarly
resulted in highly cohesive and extensible doughs, where the zein completely enveloped the starch granules. Importantly, these
doughs retained visco-elasticity at ambient temperature.
With neither the organic acid, nor the hydrogen peroxide treatment was there any evidence of intermolecular covalent bond
formation (e.g. disulphide bonds) using electrophoresis. However, using FTIR both treatments gave an indication of small changes in
molecular conformation. With the hydrogen peroxide treatment there was a large change in enthalpy at glass transition, as measured
by differential scanning colorimetry, which indicates increased molecular entanglement.
Clearly, both organic acid and hydrogen peroxide treatments substantially improve zein dough properties. However, further
improvement by combination with other treatments is required to attain the level of functionality needed to produce good quality
products that are sensorially acceptable.
Keywords: Gluten-free,Zein,Dough,Chemical modification
51
Emulsification in Cakes with Lipases: Their Functionalityand Insights on Chemistry

Kees VEEKE
Baking, DSM Food Specialties, The Netherlands
Emulsification in cakes with lipases: their functionality and insights on chemistry
Emulsification in cakes is crucial to ensure good batter quality and to achieve good volume and consistent crumb structure. Often
chemical emulsifiers are used and more recently also enzymatic solutions, for their cost-effectiveness and labelling reasons. This
presentation will zoom in on the different types of lipases available and their functionality.
Two forms of phospholipases have been commercialized by DSM for the cake industry, PLA1 and PLA2, with these enzymes
cleaving fatty acids from the sn1 position or the sn2 position from the glyceryl moiety of lipid in a highly specific manner. It follows
that phospholipid is a strongly preferred substrate but wider lipid classes can be subject to hydrolysis too depending on the enzyme
and the condition of use for the enzyme. Technologically, PLA1 and PLA2 do have some overlapping characteristics in cake-making
but their distinctiveness is more interesting, with PLA1 being especially useful in extending cake-softness while PLA2 is useful for
optimizing the emulsification properties of eggs.
Aspects of the chemistry of PLA2 and PLA1 in cake are described in this presentation and, for the first time, clearer insight is
provided on how the enzymes bring functionality. Both enzymes are confirmed as being highly specific to cleaving phospholipid,
although PLA1 also leads to some digestion of available triglycerides. The nature of the substrates in cake, including fatty acid
distribution within the egg phospholipids and the interfacial properties of the oil droplets, looks to explain at least some aspects of the
functionality of these enzymes. The work also has bearing on the possibility of taint arising from hydrolysis of certain fats and
analysis will be presented on this too.
Keywords: Emulsification ,lipases,chemistry
52
Development of Bread from Underutilized Gluten-Free Cereals Using Sourdough Technology

Jemima ADEPEHIN1, Glenn YOUNG2, Wu FENG3
1
Food Science and Technology, Federal University of Technology, Akure, Nigeria

2
Food Science and Technology, University of California, Davis, USA
3
College of Food Science and Technology, Huazhong Agricultural University, China
Finger millet (Eleusine coracona) and pearl millet (Pennisetum glaucum) are largely grown by farmers in Nigeria. Despite the huge
annual turnout of these cereals, they are grossly underutilized, as only few percentage of the populace consumes them directly or
indirectly. Conversely, Nigeria import wheat to produce bread and other confectioneries. This importation leads to high cost of bread
to the populace. The needs to promote these underutilized crops, as well as make alternative available for consumers who may be
gluten intolerant necessitate this research. Eleusine coracona and Pennisetum glaucum were obtained from ICRISAT, Nairobi.
Millet sourdough was produced by spontaneous fermentation of the meal (meal: water = 1: 1 w/v) at 37oC for 48h. Millet breads
were developed by improvement of previous baking procedures. The fermenting micro-organisms (yeast and lactic acid bacteria) in
the millet-sourdough were isolated and identified. The DNA of the isolates were extracted using DNA kit, Promega Corp., Madison,
WI, USA, amplified and the samples were sequenced at the University of California sequencing centre. The sequence were blasted
using NCBI, The fermenting micro-organisms of the finger millet sourdough included; Pediococcus acidilactici strain DSM 20284
and Candida glabrata strain CBS138 while that of pearl millet was Pediococcus pentosaceus ATCC 25745 strain ATCC 25745. The
lactic acid bacteria present are known for the production of acid and flavor enhancement. Observation showed that finger millet bread
crust was reddish brown, while that of the pearl millet bread was golden brown. These were due to the colour of the millet flours. The
breadscrust were flat. The two breads had similar bread pores sizes and shape. The main differences were the colours and the aroma;
which were dependent on the physical properties of the millet flours. Though the resultant breads were not ductile, they were
observed to be firm. Hence, it can be concluded that the spontaneous fermentation of millet can be used to improve the baking
properties of millet bread. Further studies are recommended to compare the nutritional values of the millet breads with their wheat
counterpart.
Keywords: Millet, bread, sourdough,underutilized cereal, gluten-free, baking properties
53
Optimization of Gluten-Free Bread Formulation Containing Leblebi Flour and Evaluation of

Dough and Bread Properties
Gken KAHRAMAN1, Carola CAPPA2, Mara LUCISANO2, ebnem HARSA1
1
Department of Food Engineering, Izmir Institute of Technology, Turkey

Department of Food, Environmental and Nutritional Sciences (DeFENS), Universit degli Studi di Milano, Italy
Gluten-free bread is a complex system formed by many components which differently interact during processing. For the
development of a high quality gluten-free bread, an overall consideration of ingredients and process conditions is thus required. Since
the ingredients have different composition and water absorption capacities, dramatic differences in the quality of gluten-free bread
could be observed by altering the amount of flour, hydrocolloid and water added into the dough. For a proper adjustment of the levels
of the bread ingredients, a statistical approach like response surface methodology is very useful.
Leblebi is a traditional snack food in Turkey obtained from chickpea, a legume characterized by a high proteins and fiber content.
Since most of the ingredients used in gluten-free formulations are rich in starch, the incorporation of leblebi flour can be considered
as a way to improve gluten free bread nutritional quality.
In the first part of the study, a three factor central composite design was developed in order to optimize the levels of leblebi flour,
hydroxypropyl methyl cellulose (HPMC) and water. Gluten-free bread samples of 20 different formulations were prepared and the
following dependent variables were measured: bake loss, specific volume, crumb moisture, crumb textural parameters and crumb and
crust color. According to the ANOVA results, the models for each individual response were significant (p values between p<0.05 to
p<0.0001) with satisfactory lack of fit and R2 values. The most dominant factor, with a significant influence on almost each response,
was the water addition level. Bake losses, specific volumes, crumb moisture and hardness values were mainly affected by HPMC and
water addition levels. Leblebi flour caused significant changes in the color parameters of both crust and crumb, in particular a
decrease of the lightness was observed. By considering the results, an optimized formulation having desirable response values and a
high leblebi flour content (25%) was identified. The model was also validated by performing baking experiments with the optimized
gluten-free formulation.
The second part of the study focused on the characterization of the optimized dough supplemented with 25% leblebi flour in
comparison with the control sample, containing only rice flour. The two dough samples were prepared with a Farinograph by adding
different amounts of water in order to reach the same consistency (about 120 BU). The dough leavening properties were investigated
by using both Rheofermentometer and image analysis. Although leblebi flour addition caused a dough development reduction (ca.
20%), both samples were characterized by satisfactory leavening properties with a CO2 retention capacity higher than 98%. The
results obtained via image analysis reflected the rheofermentographic behaviour to indicate the effectiveness of this method to
measure dough leavening characteristics. Dough samples were also characterized by dynamic oscillatory tests in order to highlight
differences in their viscoelastic behaviour.
Keywords: gluten-free, leblebi,response surface methodology,bread quality,leavening,rheology
54

Biofortification of Cereal Crops with Micronutrients
Ismail AKMAK
Faculty of Engineering and Natural Sciences, Sabanci University, Turkey
Health and wellbeing of about 2 billion people are seriously affected by micronutrient malnutrition problem, mainly in developing
world. Children and women are particularly sensitive to micronutrient deficiencies, such as iron (Fe), zinc (Zn) and iodine (I)
deficiencies. Monotonous consumption of cereal-based foods with low concentration and bioavailability of Zn, Fe and iodine
represents major reason for widespread occurrence of micronutrient deficiencies. Alleviation of this nutritional problem is needed for
establishment of successful food and nutrition security programs in developing countries. Today, several agricultural strategies are
used to improve grain concentrations of micronutrients. Plant breeding and application of micronutrient containing fertilizers are
affective agricultural approaches to the problem. Fertilizer strategy represents a short-term solution to the problem, and has important
synergistic impacts on plant breeding efforts. Foliar application of micronutrients, especially during heading and reproductive growth
stages, is useful to increase available pool of micronutrients in leaf tissue for rapid and effective transportation into grains. Number of
field experiments demonstrated that foliar spray of micronutrients results in particular increases in concentrations of micronutrients
both in whole grain and also in endosperm part. Since endosperm part (e.g., white flour) contain very little (even not measurable)
phytate, the micronutrients (such as Zn) increased in endosperm as a result of foliar spray are most probably highly bioavailable for
human nutrition. This paper will present new results and ideas about the role of agronomy in increasing dietary concentrations of Zn,
Fe and iodine in cereals in an effective and sustainable way.
Keywords: Health,grain,micronutrients,biofortification
55
Influence of Growing Conditions and Protein Content on

Wheat Kernel Texture
Phil WILLIAMS
Research and Development, PDKProjects, Inc., Canada
The texture of the wheat kernel is mainly responsible for the continued production of gas during the fermentation period. Texture is
the degree of hardness and softness of the wheat kernel. Its main physical influence during flour-milling affects the extent to which
starch damage, the main source of gas production, is incurred. Earlier work in Australia clearly demonstrated the strong influence of
genetics on the texture of the wheat kernel. This paper demonstrates the persistence of texture over a very wide range of growing
conditions. Common (hexaploid) wheat varieties with an extremely wide range of kernel texture were grown in replicated trials.
These involved 4 replicates in 10 growing locations stretching from Western Australia through Tasmania, Victoria, NSW and
Queensland, over a 3-year period. The results showed that each variety retained its characteristic texture throughout the 3 seasons,
irrespective of local soil and weather conditions. The influence on kernel texture of protein content, which ranged from 8 to 18% was
striking. Wheat varieties with hard to very hard, or soft to very soft kernel texture all became slightly harder as the protein content
increased. Varieties with intermediate texture became significantly softer as protein content increased. The texture of these varieties
was similar to that of the hard red spring and hard red winter wheat grown in North America. This is verified by the starch damage
content of Canadian Western Red Spring (CWRS) wheat, which is lower in wheat of 14.5 % protein content than in CWRS wheat of
11.5% protein content by over 2 units of starch damage (AACCI Method No.76.31.01). This observation is not in accordance with
the widely-accepted puro-indolin concept of wheat kernel texture.
Keywords: Kernel,Texture,Environment
56
Durum Wheat Pasta with a Good Quality and a Reduced Nitrogen Fertilization: Is it
Possible?
Marie Franoise SAMSON1, Carine ANDRE2, Delphine AUDIGEOS3, Christophe BESOMBES4, Philippe
BRAUN5, Denis CASSAN1, Antoine CHIRON6, Michael COCHARD7, Jean Claude DUSAUTOIR8, Jean Paul
KESSLER9, Matthieu KILLMAYER10, Franck LACOUDRE4, Thierry LEFEVRE11, Jean Paul LEGOFF11, Jean
Philippe LEYGUE12, Philippe LONNET7, Georges MARAVAL1, Bernard RISTUCCIO13
1
UMR-IATE, INRA, France
Syngenta, GIE bl dur, France
3
Statistics, Arvalis Institut du vgtal, France
4
Limagrain Europe, GIE Bl dur, France
5
Agronomy, Arvalis Institut du Vgtal, France
6
Milling, Alpina Savoie, France
7
Florimond Desprez, GIE Bl dur, France
8
UE DIASCOPE, INRA, France
9
Syngenta, GIE Bl dur, France
10
Agronomy, Arvalis Institut du vgtal, France
11
RAGT, GIE Bl dur, France
12
Grain Quality, Arvalis Institut du vgtal, France
13
Quality, PANZANI, France
2
It is generally admitted that durum wheat pasta quality is greatly influenced by both protein content and composition. Durum wheat
crops need high nitrogen inputs to produce grains with protein content required by manufacturers. With increasing fertilizer price and
facing new environmental constraints, farmers have to modify their practises. Modifying practices is not always sufficient to
maintain a high yield level with acceptable protein content so the need to create cultivars with better nitrogen use efficiency becomes
necessary. The objective of breeders is now to create new durum wheat cultivars able to grow up with limited nitrogen intake and to
remobilize efficiently nitrogen from vegetative organs of the crop to grains during filling with the need to fulfil quality criteria
required by pasta making industries. In this context a study was undertaken by French breeders in association with public research,
development organizations and pasta manufacturers in order to define minimal requirements in terms of protein quantity and quality
to produce pasta able to satisfy consumers. Eight cultivars were grown during two years in the south of France with nitrogen intakes
varying from 0 to 360 units. At harvest, grain characteristics (thousand kernel weight, specific weight, yellow berry) were
determined. Protein content and composition measured by size exclusion-chromatography were also evaluated along with gluten
index, SDS sedimentation test. Semolina were produced and used to make spaghetti and dough discs. Pasta quality was evaluated
through different measurements (texture, color, smoothness and appearance, cooking losses) before and after cooking. A statistical
analysis was then performed and shown that it is possible to reduce nitrogen fertilization to some extent without affecting
dramatically pasta quality. Data also provide useful information to reconsider tests used during breeding programs to predict the end
use quality of durum wheats.
Keywords: durum wheat,pasta,quality,nitrogen fertilization,low input
57
Biotechnology: New Strategy in Breeding Micronutrient-Rich Cereals From

Human Nutrition Perspective
Behzad SADEGHZADEH, Saber GOLKARI
Cereal Breeding Department, Agricultural Research, Education and Extension Organization (AREEO), Dryland Agricultural
Research Institute (DARI), Iran
Micronutrient malnutrition affects over 4 billion people especially in developing countries. Zinc and iron (Fe) deficiencies affect
children globally, often leading to impaired physical growth and mental development, poor learning capacity, and immune systems.
In many micronutrient-deficient regions, cereal grains as the dominant staple food are naturally low in minerals, vitamins and
protein, increasing a risk of hidden hunger. However, hidden hunger is not only a problem of low-income countries, but of highincome ones as well. Biofortification to increase cereal grain nutritional value through conventional plant breeding and/or
biotechnology is a new approach to address hidden hanger. Available literature suggests that micronutrient enrichment traits are
present in the genome of major crops, which could permit substantial increases in grain iron, zinc and carotenoids without negatively
impacting yield. The enrichment traits appear to be stable across various soil types and climatic environments. Progress toward
developing mineral-rich grain has relied mainly upon conventional plant breeding, a process that is labor-intensive and timeconsuming. In contrast, biotechnology can provide better and more efficient yet complementary breeding tools. A significant
development that is likely to occur in the next few years will be the use of molecular markers associated with accumulation of Fe and
Zn in cereal grain. The identification of DNA markers can accelerate the development of micronutrient-dense cereals that can also
achieve high yields even in micronutrient-deficient soils. Markers allow selection for micronutrient-rich crops independently of the
environmental variability or growth stage. If markers are close enough to a gene of interest, they can be directly used in markerassisted selection (MAS). Additionally, these markers may be used in identifying specific genes responsible for differential responses
of various genotypes to micronutrient deficiencies.
Keywords: Hidden Hunger, Biofortification, Biotechnology and Plant breeding, Molecular Markers
58

The Challenges and Opportunities in Reformulating Fibre Enriched Bread
Fred K. GATES, Nicole MAHER
Baking & Cereal Processing, Campden BRI, UK
Dietary fibre is an important part of the diet linked to lower levels of cardiovascular disease, diabetes, weight control and the
prevention of certain types of cancer. In the UK, as in most Western countries, intake is well below the recommended level. Public
health authorities have been keen to increase recommended fibre intake from the current level of 24g to 30g per day, and there have
been various food reformulation initiatives that included dietary fibre.
Cereal products, and in particular bread, are a good source of dietary fibre as they are a staple part of the diet. There has been an
increase in the sales of bakery products, but bread sales are in decline. The sales of healthier products have supported this increase.
There has also been an increase in ethnic and speciality baked products. There are opportunities to develop bakery products to meet
this demand, but the challenge is to contribute to a long term change in dietary habits.
Wholemeal breads lack consumer appeal because of their denser crumb structure and firmer texture. Various ingredient and
processing options have been used to improve the quality of wholemeal breads. The addition of other sources of fibre, such as oat
bran which has a lighter colour, contains more soluble fibre and has a milder flavour than wheat bran should be considered.
Technical challenges when developing new products include determining the correct level of water to add to the recipe. Water
influences gluten development, dough handling and loaf volume. There are differences in the water absorption between fibre types
and in the rate at which water is absorbed. Often fibre enriched dough is sticky after mixing, but over time the fibre absorbs water
resulting in a dry product. Various soaking protocols have been proposed to hydrate the bran before it is added to the dough. These
were not found to significantly improve no time dough.
Fibre has additional benefits in that it can contribute to fat and sugar replacement. As well as acting as a low calorie bulking agent,
some fibres also have useful functional properties, such as acting as emulsifiers or forming a gel that adds moisture to the product.
These properties can be useful in reformulating high fat or sugar products.
There are many challenges associated with high fibre baking least of all the changes in product texture and consumer perception.
However if these negative attributes can be over come there is huge opportunity for growth as there is consumer demand for healthy
products, but not at the expense of quality.
Keywords: bread,dietary fibre,reformulation,health
59
Puroindoline Functionality in Bread Making and Its Impact on

Bread Quality
Anneleen PAULY, Bram PAREYT, Ellen FIERENS, Jan DELCOUR
Department of Microbial and Molecular Systems - Laboratory of Food Chemistry and Biochemistry & LFoRCe, KU Leuven,
Belgium
Bread making starts with mixing wheat flour, water, yeast, salt and optionally other ingredients into dough, which is then fermented,
proofed and baked. Consumers expect bread loaves to have high specific volume and a homogeneous crumb with fine gas cells.
These quality parameters depend on air incorporation during dough mixing and gas cell stabilization during further stages of bread
making. The gluten-starch matrix encloses and stabilizes the expanding gas cells during fermentation and early baking but fails to
enclose the gas cells at later stages of baking. At this point, a liquid film formed by the dough aqueous phase takes over gas cell
stabilization due to the presence of surface active proteins and lipids at the air-water interface. Puroindolines (PINs), i.e. the proteins
responsible for differences in wheat endosperm texture, are of particular interest in this context. They are highly surface active and
display excellent foaming properties even in the presence of lipids. While these features have been demonstrated in vitro, it is unclear
how PINs behave in bread making. First, whether and to what extent fermentation affects PIN extractability into the dough aqueous
phase, isolated as dough liquor (DL), and how this affects the functional properties thereof was investigated. Fermentation increased
the level of PINs in DL and improved DL foaming properties. PINs were specifically enriched in foam from DL from fermented
dough. Finally, supplementation of dough with the latter DL sample yielded bread with finer gas cells than those of control bread.
Thus, fermentation enhances the foaming properties of DL, and as such improves bread quality. Second, since many other proteins
are present in DL, it was difficult to draw straight-forward conclusions on the specific impact of PINs on bread quality. Therefore,
model flour samples with PIN levels varying between 0.4 and 1.2 mg/g were prepared. Bread loaves produced from samples
containing high PIN levels had a more homogeneous crumb structure with finer gas cells and a thinner matrix than breads made with
samples containing intermediate or low PIN levels. However, the mechanism by which PINs exert this bread crumb improving effect
is not clear at present. Varying PIN levels impacted neither dough extensibility nor resulted in different PIN levels in DL. Lipid
removal yielded bread with a less homogeneous crumb gas cell distribution, indicating that lipids also are required to obtain good
crumb structure.
Keywords: bread volume,crumb structure,gas cell stabilization,surface active proteins,puroindolines,lipids
60
Isolation and Analytical Characterisation of High-Molecular-Weight Gliadin from

Wheat Flour
Markus SCHMID, Herbert WIESER, Peter KOEHLER
Biopolymers, Deutsche Forschungsanstalt fr Lebensmittelchemie, Germany
In gluten, gliadins act as plasticizers and play a key role for its functional properties. About 25% of the gliadin fraction consists of
oligomers, which are called high-molecular-weight (HMW-) gliadin. To date there is little information about the protein subunits
contributing to HMW-gliadin as well as about the linkages connecting them. Therefore, the aim of this study was to develop suitable
methods to isolate HMW-gliadin, to identify the proteins present in this oligomeric fraction and to characterize the type of crosslinks
between them. Firstly, wheat flour was extracted by a modified Osborne procedure, and the fraction soluble in 60% ethanol was
referred to as total gliadin. Size-exclusion chromatography of total gliadin yielded a monomeric and an oligomeric fraction. The latter
was called HMW-gliadin. The concentration of HMW-gliadin was affected by the presence or absence of blocking reagents for free
thiol groups during flour extraction. HMW-gliadin was analysed by two-dimensional SDS-PAGE (non-reducing/reducing
conditions), RP-HPLC before and after reduction, LC-MS (ESI-QTOF), N-terminal sequence analysis, quantitation of glutathione
and cysteine by a stable isotope dilution assay, and by LC-MS/MS (ESI-ion trap) of enzymatic digests. Two-dimensional SDS-PAGE
showed the presence of oligomers consisting of protein subunits with molecular masses of 31,000 to 50,000. LC-ESI-QTOF analysis
gave precise values of the molecular masses of the proteins, which ranged from 31,713 to 54,836. RP-HPLC under non-reducing
conditions yielded no observable peaks, whereas after reduction protein peaks appeared. These peaks were collected and analysed by
automated Edman degradation. The analyses showed that HMW-gliadin contained all gliadin types and, in addition, low-molecularweight (LMW-) glutenin subunits. HMW-glutenin subunits were not identified. N-terminal sequencing and RP-HPLC also provided
quantitative data on the protein composition of HMW-gliadin, which consist of LMW-glutenin subunits (53% without blocking of
free SH groups / 57 % after derivatisation), gamma-gliadins (18% / 17%), omega1,2-gliadins (16% / 12%), alpha-gliadins (9% /
10%), and omega5-gliadins (4% / 4%). The molecular mass of HMW-gliadin as determined by size-exclusion chromatography
ranged between 66,000 and 680,000 for both HMW-gliadin with and without thiol blocking reagent. The maximum molecular mass
was at 529,000 for HMW-gliadin extracted without thiol blocking reagent and at 472,000 for HMW-gliadin after blocking of SH
groups suggesting a degree of polymerization of HMW-gliadin between 2 and 20. Based on this information it can be assumed that
gliadin subunits with an odd number of cysteine residues or low-molecular-weight thiols such as glutathione or cysteine
endogenously present in flour stop the polymerization of LMW-glutenin subunits by acting as so-called terminators and provide
ethanol-soluble oligomers (HMW-gliadin). Further experiments confirmed this hypothesis because (i) glutathione and cysteine were
shown to be present in HMW-gliadin and (ii) individual gliadins with an odd number of cysteine residues were identified in partial
hydrolysates of HMW-gliadin by LC-MS/MS.
Keywords: HMW-gliadin,Gluten analysis,Mass spectrometry
61
Use of 15N-Labeled Egg Protein in Pound Cake Making to Unravel the Participation of
Proteins Originating from Different Ingredients in the Formation of a Product QualityDetermining Protein Network: A Focus on Egg White Protein and Wheat Flour Gliadin
Lomme DELEU, Ingrid VAN HAESENDONCK, Kristof BRIJS, Jan DELCOUR
Department of Microbial and Molecular Systems (M2S), Laboratory of Food Chemistry and Biochemistry, Belgium
In pound cake making, the formation of a protein network is essential for end product quality as it codetermines cake volume and
texture. In the batter, proteins originate from flour (about 45% of all protein), egg white (about 30%) and egg yolk (about 25%).
However, how the different proteins interact and/or react during cake baking is unclear. Protein labeling allows distinguishing
between those originating from egg white, egg yolk and flour. Here, 15N-labeled egg protein and Size Exclusion HPLC were used to
monitor the involvement of egg white proteins and wheat flour gliadin in the protein network formation during baking. For the
different egg white proteins to participate in the network formation, the thermal denaturation and formation of disulfide bonds are of
crucial importance. During baking, - and -gliadins are also bound in the network. Sulfhydryl/disulfide exchange reactions between
egg white protein and these gliadins appear to be key. In conclusion, our work demonstrates for the first time the occurrence of a
mixed network in pound cake which contains protein from both egg white and wheat flour.
Keywords: egg white,gliadin,pound cake,protein network,15N-labeling
62

Bioactive Compound Content in Special Pigmented Wheat Varieties: The Effect of Pearling,
Environment and Agricultural Practices.
Debora GIORDANO1, Amedeo REYNERI1, Federico MARINACCIO1, Monica LOCATELLI2, Matteo
BORDIGA2, Fabiano TRAVAGLIA2, Marco ARLORIO2, Jean Daniel COISSON2,
Massimo BLANDINO1
1
Dipartimento di Scienze Agrarie, Forestali e Alimentari, Universit di Torino, Italy

2
Dipartimento di Scienze del Farmaco, Universit del Piemonte Orientale, Italy
Cereals are an important source of bioactive compounds and some of them, such as polyphenols, show a remarkable antioxidant
activity (1). Increasing evidence from clinical and epidemiological studies suggest that the regular consumption of wheat as whole
grain and whole-grain products might reduce the risk of chronic pathologies such as cardiovascular diseases (2). Pigmented wheat
varieties, rich in phenolic compounds and carotenoids, could be an interesting source of functional ingredients to enrich the
nutritional value of bakery products. The aim of this study was to evaluate the nutritional value and the presence of bioactive
compounds in a wide array of edible wheat grains (Triticum aestivum L.). Blue (cv. Skorpion), purple (cv. Rosso), yellow (cv. Bona
Vita) and white (cv. Whitebear) wheat grains were compared to a control red ordinary variety (cv. Aubusson and PR22R58),
considering different environments and the application of different crop practices (nitrogen fertilization and fungicide application).
Moreover, the study was focused on the distribution of bioactive compounds in different kernel layers: six pearled fractions of the
kernels (0-5%, 5-10%, 10-15%, 15-20%, 20-25%, 25-100%) were obtained through the incremental pearling of the five wheat
varieties (3). Total dietary fibre (DF), -glucans, proteins, ashes, free and bound phenolic acids, alkylresorcinols, anthocyanins,
carotenoids and total antioxidant activity (TAA) were analyzed for each fraction.
Considering different environmental and agricultural conditions, the grain yield and protein content of the special pigmented varieties
resulted comparable to the reference variety.
Significant differences (P<0.05) were observed for the bioactive compounds content among wholegrain flour of the varieties except
for the DF and the TAA. Proteins were on average mainly concentrated in the intermediate kernel layers (from 10-15% to 20-25%) in
all the varieties, while the concentration decreased towards both the internal and the external layers. The 0-5% fraction showed the
highest total DF content in all the varieties. In each successive pearling step towards inner layers, the DF content significantly
decreased (P<0.05). -glucans were on average mainly concentrated in the intermediate kernel layers corresponding to the second
and the third pearled fractions. On average TAA, free and bound phenolic acids showed higher values in the outer layers of the kernel
and decreased at each pearling passage, while alkylresorcinols were mainly concentrated in the second pearled fraction.
The purple variety showed a concentration of total anthocyanins about 40% higher than the blue one and different profiles in
anthocyanins were observed between the two varieties. Delphinidin-3-O-glucoside and delphinidin-3-O-rutinoside were detected
only in the blue variety. On the contrary, peonidin-3-O-glucoside was detected only in the purple variety. Moreover, even though
significant differences (P<0.05) were observed within both varieties after each pearling passage, anthocyanins showed a different
distribution depending on the variety. In the purple wheat anthocyanins were mainly concentrated in the outer layers (0-5 % fraction)
with a significant decrease (P<0.05) towards the inner layers. On the contrary, the blue variety showed the highest anthocyanin
content in intermediate layers, corresponding to the 10-15% fraction, and a significant decrease (P<0.05) was observed towards the
inner and the outer layer of the kernel.
Special pigmented varieties could be a good raw material for the development of dedicated supply chains for the production of flour
characterized by high levels of bioactive compounds. Moreover, since the bioactives are mainly located in the intermediate grain
layer, the pearling procedure could be employed for these varieties in order to select specific pearled fractions that might be used as
functional ingredients, valorizing the external kernel layers usually removed in the classic milling process.
Keywords: Pigmented wheat, Pearling, Bioactive compounds
63
Nutritional Values, Health Related Components and Technological Properties of Hungarian

Triticale Genotypes
Bernadett LANG1, Lajos BNA2, Erika CS3, Ravindra CHIBBAR4, Sndor TMSKZI5
1
Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics/Cereal Research Nonprofit Ltd., Hungary
2
Department of Cereal Crops Breeding (Minor Cereals), Cereal Research Non-profit Ltd., Hungary
3
Laboratory for Flour Quality Testing and Food Development, Cereal Research Non-profit Ltd., Hungary
4
Department of Plant Sciences, University of Saskatchewan, Canada
5
Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Hungary
Triticale (X Triticosecale Wittmack) is the first man-made cereal (product of wheat (Triticum sp.) and rye (Secale sp.) hybridization),
mainly used as an animal feed. However it is certainly appropriate as food, the use for human utilization still uncertain. Cereal foods
are on essential part of the daily diet and people become more health conscious in general. This leads the current customer trend of
trying new products and increased the interest on triticale.
In the present study 10 hexaploid triticales and reference wheat and rye were investigated. The samples were compared for important
nutritional values (crude protein, crude fat, ash, dietary fiber (DF), starch, minerals). We observed significant difference among the
analyzed triticale genotypes in the case of nutritional parameters. Crude protein (10,7-14,4%) and crude fat concentrations (1,0-1,8%)
were an intermediate position between wheat and rye. We measured significantly higher DF amounts (8,9-13,1%) compared to the
wheat. In triticale, arabinoxylans (AX) are the main non-starch polysaccharides, nearly 50% of the DF present as AX (4,9-7,4%), in
some genotypes the content was even higher than rye. -glucan concentration was unified to all the triticale enties, around 1%. On
the other hand, the difference between triticales were significant in case of resistant starch (2,3-9,9%). Starch is the major storage
polysaccharide in cereals, the concentration in triticale (61,3-70,1%) is close to the value of wheat. The average amylose content of
the triticale genotypes is around 24%, which is lower than the control wheat and rye. It was revealed that triticale grain is rich in
beneficial elements (Ca, Mg, P, K, Cu, Zn) compared to the parental species.
We analyzed the rheological properties of the dough by Mixolab. Triticale flours showed poor mixing properties due to its low gluten
content, but the value of dough stability and viscosity were acceptable, better than the rye dough behavior. Protein weakening was
slower than rye and starch gelatinization and degradation had lower values in comparison with wheat.
We measured the nutritional values in bread products as well. Bread made of triticale-wheat flour blend (16% wholemeal triticale
flour) contains 6% more protein and 43% more dietary fiber compared to white bread (contains 100% wheat flour), even it has
advantage in minerals. Triticale dosage not effected significantly the bread quality.
Thus, triticale may be a suitable crop for food industry due to its valuable nutritional composition and acceptable technological
values and could be used in larger scale in milling products.
Keywords: triticale,nutritional values,human utilization,technological properties,bread
64
Optimization of Bulghur Process Using Central Composite Design Experiment

Sfayhi DORRA1, Ben Abdallah FATEN1, El Loumi NADRA2
1
2
Food Crop Laboratory, INRAT, Tunisia

Biotechnology laboratory, INRAT, Tunisia
Bulgur is a traditional food, its a cooked, a dried and a peeled wheat product (Triticum durum). During cooking operation, the grain
size increases and water is absorbed to obtain uniform gelatinization of starch. After this step, the product undergoes to a drying step
and then to a dehulling process. During this step, the branny layers from grain are removed by abrasion. These processing variables
were utilized in optimization using response surface methodology to produce bulgur with high quality and nutritive value. The
central composite design has been utilized to conduct the experimental matrix planning. Analysis of variance has been employed
successfully to test the adequacy, significance and meaningfulness of the developed mathematical model. Numerical analyses
indicated the optimized bulgur production at cooking time, moisture content after drying and dehulling time at 40min, 16% and 1.5
min respectively. The predicted values were verified and they assure a bulgur with high quality by measuring bulk density, colour,
bulgur yield, mineral composition and optical microscopy. Moreover, the results show a significant effect of moisture content after
drying on the bulgur quality. This factor influences directly the persistence of aleurone layers and therefore the production of healthy
bulgur.
Keywords: Bulgur,cooking,drying,dehulling,quality
65
Durum Wheat Quality Parameters Affecting Bulgur Quality

Serta TEKDAL1, Mehmet YILDIRIM2, Mustafa BAYRAM3, Enver KENDAL4, Hasan KILI5,
Hsn AKTA4
1
Cereal Breeding Department, GAP International Agricultural Research and Training Center, Turkey
2
Field Crops Department, Dicle University, Turkey
3
Food Angineering, Gaziantep University, Turkey
4
Seed Production, Mardin Artuklu niversitesi Kzltepe Meslek Yksek Okulu, Turkey
5
Field Crops Department, Bingl niversitesi, Turkey
The main application fields of durum wheat, which has an important place in human nutrition, are bulgur and pasta. Especially
bulgur is getting more popular in the world with nutritional value. However, there is not bulgur wheat variety development research
despite pasta wheat. Whereas there are differences between the quality parameters of the end products.
This study was performed with a view to evaluate durum wheat quality and bulgur quality parameters of some durum wheat varieties,
landraces and advanced lines (total 50 genotypes). In the study, relations in between durum wheat quality properties (test weight,
thousand kernel weight, grain protein content, vitreousness ratio, grain ash ratio, semolina b color value and mini sedimantation
value) and bulgur quality properties (bulgur yield, cooking time, substance in water, bulgur surface image analysis, bulgur protein
content, bulgur ash content, CIE L*, a* and b* color analyses) were investigated.
As a result of the study, semolina color, grain protein content, thousand kernel weight and test weight which are durum wheat quality
traits were related with bulgur quality properties. Therefore these quality properties can be used indirect selection criterion to develop
high quality bulgur genotypes. However, because it is not be any relation between vitreousness ratio & mSDS values and bulgur
quality properties, it has been understood that mentioned properties can be neglected in the selection for bulgur wheat.
Keywords: Durum wheat, Landrace, Bulgur, Quality
66
The Assessment of Some Durum Wheat Genotypes for Improving the New Varieties in Terms
of Bulgur Quality by Gge Biplot Analysis
Enver KENDAL1, Serta TEKDAL2
1
Seed Production, Mardin Artuklu niversitesi Kzltepe Vocational High School, Turkey
Plan Breeding, GAP International Agricultural Research and Training Center, Turkey
Bulgur is a main product of durum wheat, consumed very widely in the Southeastern Anatolia Region of Turkey. However, the
durum wheat varieties that can be used to achieve the desired bulgur quality have not yet been sufficiently developed. Therefore, 25
durum wheat genotypes were used in the study to evaluate on both quality of durum wheat and quality of bulgur. The correlation and
superiority of genotypes for quality of durum wheat and quality of bulgur were determined using GGE Biplot analysis. The majority
of durum wheat quality criteria were found to be highly significant (P < 0.01). The correlation analysis showed that there is high and
positive correlation among quality of bulgur and quality of durum wheat, while negative correlation between protein of bulgur and
bulgur yield. On the other hand, GGE Biplot indicated that five groups were occurred among quality of bulgur and durum wheat, first
group (CIE L* and bulgur yield), second group (test weight), third group (CIE b*) fourth group (mSDS, CIE a*, semolina color and
vitreousness) fifth group (protein content of durum wheat, protein content of bulgur and thousand grain weight). Moreover, the study
showed that high relationship was found between quality and genotypes. According to results of study, G5 and G6, came forward in
terms of CIE L* and bulgur yield, while G12, G13 and G18 in terms of high CIE b*, CIE a*, semolina color and mini sedimentation.
The results of AMMI model and GGE Biplot indicated that G13 and G18 are suitable to recommend for release to use producing
high quality bulgur in Southeastern Anatolia Region of Turkey.
Keywords: Bulgur; quality; durum wheat; GGE biplot.
67

Test Baking: A New Method with Improved Discriminating Power
Bin Xiao FU, Brigitte DUPUIS
Grain Research Laboratory, Canadian Grain Commission, Canada
Test baking has been part of quality evaluation of Canadian wheat breeding trial entries for decades. However, the current Canadian
Short Process (CSP) bake method, which has been used for the annual evaluation of Canadian bread wheat trials since 1994, cannot
reflect the effect of dough strength on baking quality. The objective of this study was to develop a new test bake method with
improved discriminating power for assessing genotypes. A lean no time bake method was derived from the CSP process with
significant modifications. Salt and shortening were reduced, and oxidant was removed, to minimize the masking effect of these
ingredients on intrinsic quality of wheat flour. The pan-to-dough volume ratio was altered to reduce the physical support provided to
the proofing and baking dough. Inherent dough strength thus impacts baking quality more significantly. A new objective parameter,
loaf top ratio, was also introduced. For the 21 breeder lines examined in this study, the relative range doubled for loaf volume (11 to
21%) and almost quadrupled for loaf top ratio (14 to 52%) with the lean no time method. Correlation between loaf volume and dough
strength (as measured by Extensograph Rmax) improved fourfold with the lean no time method (R2 increased from 0.11 to 0.45).
Similar improvement was observed for the loaf top ratio (R2 increased from 0.15 to 0.45). These results indicated that the lean no
time bake method can better discriminate genotypes and provide objective indicators of the effect of intrinsic dough strength on
baking quality. In addition, the no time bake method is fast, simple and well-suited to high throughput test baking conditions
encountered in the evaluation of large numbers of breeder lines.
Keywords: Test Baking; Wheat Quality; Dough Strength
68
Gluten Aggregation Kinetics as a Tool for Predicting Wheat

Quality and End-Use
Alessandra MARTI
Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy
Along the decades several rheological approaches have been used for predicting flour performance during processing. Some of them
determine dough performance during mixing or proofing; others simulate the rounding and molding in the baking process and
measure the dough resistance to uniaxial or biaxial extension. Over the years, the needs along the value chain of wheat have changed.
Breeders look for reliable methods to test the functional quality of wheat lines at early stages, with just a limited amount of sample.
The milling industry needs fast and reliable methods for checking wheat quality right at the receiving station. Finally, the baking
industry is looking for suitable methods that could predict end product quality. Monitoring gluten aggregation kinetics in flours may
be the answer to all these requests. GlutoPeak test has been recently proposed for the evaluation of wheat flour quality. It is a rapid
small-scale (7 min, 8.5 g flour) technique that measures the aggregation behavior of gluten upon addition of water and high-speed
mixing (1900-3000 rpm). Some examples of the advantages of using the GlutoPeak test for wheat quality evaluation along the value
chain of both common and durum wheat will be presented. Focus will be put on method development and its application for
predicting the conventional parameters related to dough rheology and to cereal-based products quality, including bread loaf volume
and pasta making performances. Last but least, relation between gluten aggregation properties and content of quality-related protein
fractions will be also presented.
Keywords: gluten aggregation, GlutoPeak,wheat quality
69
Dough Mixing Characteristics Measured by Mixsmart Software as Possible Predictors of

Bread Making Quality in Three Production Regions of South Africa
Maryke LABUSCHAGNE1, Robbie LINDEQUE2, Angeline VAN BILJON1
1
Plant Sciences, University of the Free State, South Africa

2
Plant Breeding, Small Grain Institute, South Africa
South Africa has three wheat production regions, the winter rainfall region where spring wheat is planted; the summer rainfall where
winter and intermediate wheat are cultivated; and the irrigation region where spring wheat is grown. The aim of this study was to
determine the dough mixing characteristics as measured by Mixsmart software in these three regions over two consecutive seasons
in two representative locations in each region, and to relate this to economically important quality characteristics and loaf volume. In
the winter rainfall area Mixsmart characteristics were very poor predictors of baking quality, especially of economically important
characteristics such as loaf volume, flour protein content and wet gluten content. There were significant correlations of some of the
alveograph characteristics with quality characteristics, but these were generally low. The best predictors of loaf volume in this region
were flour protein content and wet gluten content, which, in turn, are highly related. In the irrigation area, midline peak value and
midline right value were very good predictors of flour protein content, gluten content and loaf volume. Midline peak value was
highly correlated with protein content in both the irrigation and summer rainfall areas. Midline peak time did not feature in the highly
significant correlations, and it would seem that the peak value is a better predictor than peak time of baking quality. But a single
parameter cannot fully describe the complexity of mixing time. Several parameters from the mixograph have to be selected and used
in multivariate statistical analysis to obtain a more accurate prediction of loaf volume. This would be valid for the irrigation and
summer rainfall areas, but not the winter rainfall area. Envelope peak integral followed by midline right integral was the best
predictor of loaf volume in the summer rainfall area.
Keywords: baking quality, Mixsmart, wheat
70
AmyLab: A New Method for Quick Determination of Hagberg Falling Number Values.
Grgory VERICEL
Marketing, CHOPIN Technologies, France
Amylab:
A New Method for Quick Determination of Hagberg Falling Number Values.
The Amylab FN measures the alpha-amylase activity of ground wheat or wheat flour following the original international standards.
In addition, this innovative device measures the alpha-amylase activity in less than 100 seconds thank to the innovative Testogram
procedure. Results of this new measurement can be used directly or converted automatically into classical Hagberg Falling Number
values.
The Amylab FN is designed to fit the requirements of most users including official testing laboratories, grain elevators, millers,
ingredient manufacturers, researchers and bakers. The Amylab FN brings users more safety, more precision and quicker results
compared to existing methods.
The Amylab FN allows users to be much more efficient. It is faster than older methods because it works on a constant 100 second
protocol. Older methods require over 300 seconds to analyze sound hard wheat samples. As an example, testing 100 samples using
an average of 300 seconds on older Hagberg methods requires over 8 hours of device time which is three times longer than the
Amylab FN.
Keywords: AmyLab,Hagberg Falling Number,alpha-amylase activity
71
Special Session: 50th Anniversary of CIMMYT

Wheat Quality Improvement Considering the Influence of Genetic and Environmental
Factors
Roberto Javier PEA1, Carlos GUZMAN2, Velu GOVINDAN3, Enrique AUTRIQUE3, Ravi P. SINGH3, Hans J.
BRAUN1
1
Global Wheat Program, CIMMYT, Mexico

Wheat Chemistry and Quality Lab, CIMMYT, Mexico
3
Wheat Breeding, CIMMYT, Mexico
The main wheat grain compositional factors (proteins and polysaccharides) determining processing quality are under genetic control
but strongly influenced by environmental factors. Traditional breeding programs tend to develop wheat cultivars applying selection
pressure at segregating and early advanced stages mainly to achieve high productivity, disease resistance and good agronomic
performance under diverse climatic conditions. Processing quality is sometimes assessed in early advanced stages but more
commonly until high-yielding advanced lines are selected. At the International Maize and Wheat Improvement Center (CIMMYT),
wheat quality improvement is an important breeding goal; CIMMYTs wheat germplasm is widely distributed worldwide and
therefore the nurseries must include elite lines suitable for diverse uses. Recently, the concomitant improvement of processing and
nutritional (micronutrient) qualities into high-yielding, disease-resistant wheat lines, has gained importance in CIMMYTs wheat
breeding program. Therefore, quality improvement has become an even more complex task. New crosses must include parental lines
allowing for desirable recombination of agronomic, disease, and several quality-desirable traits. For this, the use of molecular
markers to identify parental lines bearing desirable quality traits is essential. To select fixed lines [F8 or beyond, grown under
optimum and stress environment (heat and drought conditions)] for quality traits, it is essential to use high throughput tools, capable
of handling small grain samples in very short periods of time. The best yielding lines are tested for end use processing quality using
more quality-specific tests. The use of molecular, biochemical, chemical and other conventional tools as part of an integrated strategy
to develop high yielding-disease resistant lines, possessing desirable processing and nutritional qualities will be described.
Keywords: wheat quality, gluten, Minerals , breeding tools, heat and drought
72
Progress in Breeding for Grain Zinc and Iron Concentrations in Wheat

Velu Govindan1, Ravi Prakash Singh1, Parminder Virk2 and Wolfgang Pfeiffer2
1
International Maize and Wheat Improvement Center (CIMMYT), Apdo postal 6-641, Mexico DF, Mexico
2
HarvestPlus, C/O CIAT, Cali, Colombia
Micronutrient malnutrition, resulting from diets primarily deficient in iron (Fe), zinc (Zn) and vitamin A, has been widely recognized
as a major health problem, leading to reduced cognitive ability, complications in pregnancy and childbirth, increased child mortality,
stunted growth, and even blindness. Development and dissemination of wheat varieties with genetically enhanced levels of these
micronutrients provide a cost-effective and sustainable solution. Existence of large genetic variation for Fe and Zn in the wheat gene
pool provides potential opportunities to breed high-yielding and micronutrient-rich wheat varieties. CIMMYT is leading the
partnership-based research platform to develop competitive biofortified wheat lines with potential adaptation to target
countries in South Asia. Biofortified wheat is expected to make significant difference among resource poor wheat consumers in
South Asia, where nearly 40% of children below 5 years of age are malnourshed, biofortified wheat promises to become an important
source of these nutrient in India and Pakistan. The biofortified wheat expected to meet up to 70 percent of a consumers daily need of
Zn. Meanwhile, farming households in South Asia can expect even more benefits from Zn-enriched wheat as more varieties with
better resistance to rusts and improved yield potential with tolerance to abiotic stresses are being made available to farmers through
public-private partnerships (PPP). The Zinc Shakti (Chitra) wheat adopted by more than 50,000 farmers in India has 40% higher
grain Zn and higher yields, but also matures nearly two to three weeks earlier than non-biofortified wheat grown in that region,
giving farmers precious extra days to plant short duration crops ahead of the next rice cropping season.
Keywords: Breeding, Biofortification, zinc,iron,malnutrition
73
Sources of the Highly Expressed Novel Wheat Bread Making (Wbm) Gene in CIMMYT
Carlos GUZMAN1, Xiao YONGGUI2, Jose CROSSA1, Hector GONZALEZ-SANTOYO1, Julio HUERTA1, Ravi
SINGH1, Susanne DREISIGACKER1
1

The National Key Facility for Crop Gene Resources and Genetic Improvement, Chinese Academy of Agricultural Sciences, China
Bread-making quality is a core trait for wheat breeding programs. CIMMYTs wheat breeding program aims to develop new varieties
that not only produce high yields for farmers but also satisfy subsequent actors in the value chain, including food manufacturers and
consumers. Integrating bread-making quality in a breeding program is not simple, as quality analyses are expensive and timeconsuming and require certain amounts of seed that are usually not available until late generations in breeding programs. Molecular
markers can be useful for discriminating various wheat quality components and enhancing selection for bread-making quality.
Recently Furtado et al. (2015) identified a new gene that is expressed in developing seeds, called the wheat bread making (wbm)
gene. This gene codifies for a small sulphur-rich protein not previously associated with wheat quality. The wbm gene has shown
highly differential expression in genotypes varying in bread-making quality: genotypes with high wbm expression all had good
bread-making quality. The sequence variant in the promoter region of the gene associated with high expression of the gene presence
can be determined by a PCR marker.
The objective of the current study was to screen CIMMYT germplasm for the presence of GWseqVar3 and to analyze the effect of
this gene on quality traits.
For this purpose, 54 CIMMYT bread wheat lines, including historical and modern varieties and advanced lines, were grown during
two crop seasons in Ciudad Obregon, Mexico, under six different field management conditions. Grain from two field replicates was
analyzed for grain protein content, SDS-sedimentation volume, mixograph optimum dough development time and torque, alveograph
gluten strength and tenacity/extensibility ratio, and bread loaf volume. In addition, HMW glutenin composition and the presence of
the 1BL.1RS translocation were determined by SDS-PAGE. To detect the presence of the wbm allele associated with high
expression, PCR screening was carried out with primers NWPFor and NWPRev (Furtado et al. 2015).
Eight genotypes tested positive for the wbm allele, including some popular varieties released in different countries, such as Seher
(Pakistan) and Baj (India). Two of the advanced lines that were positive for the wbm allele as well as Baj, Grackle and Munal had the
line Waxwing in their pedigree, which was also tested for the marker and resulted positive. Kiritati (parental of Munal) was also
found positive. Star, which is present in the pedigree of Seher and Waxwing, was found negative for the allele. The possible origin of
the allele in other genotype that tested positive has to be determined.
The ANOVA revealed that the wbm allele and the glutenins genes had a significant effect on all the quality traits analyzed. Glu-D1
showed the greatest effect, followed by the 1B/1R translocation and the Glu-B1 locus. Overall, the effect of wbm was smaller than
that of the Glu-1 genes in traits related to gluten strength, but in traits related to gluten extensibility, its effect was more prominent
and comparable to that of the other genes, but far from Glu-D1. On bread-making, the wbm effect was small, particularly compared
with the effect of Glu-D1. The means analysis revealed that the wbm allele was associated with higher quality for all the traits. The
association of the wbm allele with higher gluten strength and extensibility is what probably leads to higher loaf volumes. However,
based on current results, we cannot state that the presence of wbm allele will automatically lead to good bread-making quality.
In summary, CIMMYT lines have served as donors of the highly expressed wbm allele in many other breeding programs, helping to
enhance bread-making quality worldwide. The frequency of the wmb gene (14%) is still relatively low in CIMMYT germplasm and
could be increased. Implementing marker assisted selection in breeding programs to detect the wbm allele is highly recommended.
Keywords: wheat quality,bread-making,wbm gene,glutenins
74
Applying Genomic Selection for Prediction of Processing and End-Use Quality Traits in
CIMMYT Spring Bread Wheat Breeding Program
Sarah BATTENFIELD1, Carlos GUZMAN2, Chris GAYNOR3, Ravi SINGH2, Roberto Javier PENA2, Susanne
DREISIGACKER2, Allan FRITZ4, Jesse POLAND1
1
Plant Pathology, Kansas State University, USA

2
3
The Roslin Institute and Royal (Dick) School of Veterinary Studies, University of Edinburgh, UK
4
Agronomy, Kansas State University, USA
Wheat (Triticum aestivum L.) is the second most widely grown cereal grain and a primary staple food crop. To meet the demands for
human consumption, cultivars must possess suitable end-use quality for release and consumer acceptability. However, breeding for
quality traits is often considered a secondary target relative to grain yield, largely due to amount of seed needed and overall expense
of testing. Without testing and selection, many undesirable materials are advanced expending additional resources and reducing
overall genetic gain in breeding programs. Here we develop and validate whole genome prediction models for end-use quality
phenotypes routinely generated by the CIMMYT bread wheat breeding program. Model accuracy was tested using forward
prediction on breeding lines (n = 5,520) in unbalanced yield trials conducted from 2009 to 2015 at Ciudad Obregon, Sonora, Mexico.
Quality parameters included test weight, thousand kernel weight, grain hardness, grain and flour protein, flour yield, SDSsedimentation, Mixograph and Alveograph performance, and bread loaf volume. High-density markers were generated with
genotyping-by-sequencing and SNPs were imputed. Prediction models were developed using ridge regression, Gaussian kernel,
partial least squares, elastic net, and random forest in R. In general, prediction accuracy substantially increased over time as more
data was available to train the model. Reflecting practical implementation of genomic selection (GS) in the breeding program,
forward prediction accuracies (r) for quality parameters were assessed in 2015 and ranged from 0.32 (grain hardness) to 0.62 (mixing
time). Forward predictions of complex phenotypes including Alveograph W and loaf volume were also good at 0.58 and 0.49,
respectively. Based on these prediction accuracies, GS can be applied at earlier stages of a breeding program and undesirable
materials culled before implementing expensive yield and quality testing. Using an increased selection intensity possible with GS, the
expected genetic gain was 1.4x to 2.7x better across all quality traits than phenotypic selection. In the current study, prediction
models for quality were directly trained and rapidly integrated into the breeding with GS for quality traits made on the 2015
preliminary yield trial lines (n = 9,100). This study represents the largest implementation of GS in wheat published to date and
demonstrates the power of GS in breeding for complex and expensive traits that are bottlenecks in breeding. Given the limitations in
measuring many lines for quality, we conclude that GS is a powerful tool to facilitate early generation selection for end-use quality in
wheat, leaving larger populations for selection on grain yield during advanced testing and leading to better overall gain for both
quality and yield in bread wheat breeding programs.
Keywords: wheat ,genomic selection,bread,Mixograph,Alveograph,prediction,breeding
75

AIBI Presentation on Bread and Cereal Issues Including EU Project "FLOURplus"
Jean-Manuel LVQUE1, Susanne DORING2
1
Director, Delifrance, France

2
Director, AIBI, Belgium
AIBI (Association Internationale de la Boulangerie Industrielle) is the major international association of plant bakers in Europe and
beyond. AIBI is formed of 15 national plant bakers associations and representing more than 2200 plant bakeries which are producing
more than 41 Mio tons of bread per year. It represents the interests of its member vis--vis the European institutions in Brussels.
AIBI is involved in main scientific and political issues of bread and cereal legislation on European level, which includes acrylamide,
whole grain, gluten-free, nutrient profiles and the new circular economy package with the reduction of food waste.
Furthermore AIBI is the coordinator of the EU FP7 project FLOURplus, which will provide an assistance and prediction tool for
bakers (big and small) to achieve a better utilisation of resources in the kneading, proofing and baking process. This will be possible
through a functional web interface based on an algorithm database.
AIBI is aware of the great potential of bread and cereals for the years to come and being confident for bakers to be able to cope with
the challenges and to embrace the opportunities.
Keywords: bread, FLOURplus,AIBI
76
Creating a Huge World from a Single Wheat Kernel

Grsel ERBAP
CEO, Doruk Un Sanayii A.., stanbul
Grain history and some informations . In our country, 66% of consumed energy is met by cereals / grains. Of this, 56% comes from
bread alone, while bread meets 50% of protein. Changing trends in consumer minds. New Product Developments: Back to basics
100% natural products, Guilt-free/bite-size - portion checks, natural nutritional values, natural ingredients: oats; liveliness, balance
and internal harmony. Other Growth Opportunities: Offering gluten-free baked products to the market - Special, boutique baked
goods.
There is the need for common effort between scientists, industry, universities, governments, educators, public organisations, food
services employees and health organisations to transport whole grains from the field to the dining table and to close the consumption
gap.
Starting a journey that requires labour / effort until wheat becomes bread.
For great bread:
Knowledge and adding value is essential at every stage of the journey wheat takes from the field to the dining table.
We are extremely pleased to offer the latest artistic expression of our passion to the Turkish people.
With our From the Seed to the Field manifesto, we are beginning a new period in the agricultural sector with a new natural grain
called Tritordeum, a grain that will break new ground in healthy nutrition.
As a case for new grains and trends, Tritordeum and Tritordeum Bread.
Keywords: bread,cereal,tritordeum
77
The Impact of Toasting and Milling on Wheat Bran Hydration Properties and Its Relevance
Towards Optimal Dough Development and Water Absorption in Bread Making
Pieter JACOBS, Sami HEMDANE, Jan DELCOUR, Christophe COURTIN
Department of Microbial and Molecular Systems - Laboratory of Food Chemistry and Biochemistry, KU Leuven, Belgium
The impact of the hydration capacity and hydration rate of wheat bran on optimal mixing time and water absorption of bread dough
and bread loaf volume was investigated using coarse bran as such as well as after toasting, milling, presoaking and combinations of
the latter. Comparison of untreated bran material with bran material that was either toasted to obtain a lower hydration rate than
untreated bran, or presoaked to exclude hydration rate effects showed that a slower hydration rate led to increased mixing time but
did not affect baking absorption nor maximum loaf volume. Also the use of milled bran, having a higher hydration rate compared to
untreated bran, led to a decreased mixing time compared to when untreated bran was used. Again, water absorption and bread loaf
volume remained unaffected. Results suggest that a high wheat bran hydration rate leads to faster immobilization of the water
required for hydration of the bran rich dough system and hence enhances friction and energy input by the mixer in the developing
dough. They further indicate that reduction of bran particle size also leads to faster dough development due to increased proper
contacts between flour endosperm particles. Enzymes naturally associated with wheat bran and inactivated by heat treatment do not
seem to play a major role in dough development or bread loaf volume.
Keywords: bread making ,wheat bran ,hydration,toasting,milling,presoaking
78
The Share of Damaged Starch and Fructan as Source of Fermentable Sugars in Dough and
the Effect of -Amylase Addition Thereon
Nore STRUYF, Christophe COURTIN, Joran VERSPREET
Department of Microbial and Molecular Systems (M2S), KU Leuven, Belgium
Fermentation is a crucial phase in the production of yeast leavened cereal products. Our scientific understanding of the biochemical
events taking place during this phase is, however, insufficient. While the dogma stands that maltose release from starch by -amylase
is important for fermentation, the impact of the fast degradation of wheat grain fructans by yeast invertase on the production of CO2
has never been studied. In this study, the share of fructan as source of fermentable sugars in dough, and the impact of -amylase
hereon, was assessed. Despite the fact that -amylase addition resulted in higher maltose levels, the CO2 production rate of the
bakers yeast during a 2 h fermentation period did not increase when different dosages of -amylase were added. This is probably
due to the large share of fructan in the total CO2 production during fermentation. Indeed, fructan was the major source of fermentable
sugars in the first hour of the fermentation process, with 39% of the sugars consumed being derived from fructan. During a total
fermentation process of about 2 h, 45% of the sugars consumed were released from fructan, raffinose and sucrose by yeast invertase,
while the other half of the sugars consumed were released from damaged starch by amylases. This indicates that yeast invertase
activity is almost equally important for the production of CO2 as amylase activity. Although addition of -amylase did not result in
higher CO2 production rates during a 2 h fermentation period, it delayed the fermentation drop that occurs when fermentable sugars
are depleted. In this way, the CO2 production rate of the yeast cells in the -amylase supplemented dough samples was still high at
the end of the 2 h fermentation period and the start of baking, while this was not the case for the control dough samples. Therefore,
the maltose consumption during the initial stage of baking was higher in the supplemented samples, leading to higher bread volumes.
In conclusion, this study demonstrated that fructan is an essential sugar for yeast mediated bread making. Yeast invertase activity,
responsible for fructan degradation, is thus crucial for sugar release in dough and CO2 production during fermentation.
Keywords: Sugar release,CO2 production ,Amylase activity ,Fructan degradation
79

Effects of Chickpea Yeast on Whole-Wheat Bread Quality
Abdulvahit SAYASLAN, Nazl AHN
Department of Food Engineering, Karamanolu Mehmetbey University, Turkey
Bread made of whole-wheat flour is of superior nutritional quality as compared to white flour bread. However, bland flavor and poor
textural properties of whole-wheat bread are the main drawbacks for consumer acceptance and preference. Sourdough approach has
shown to somewhat alleviate those problems. Chickpea yeast, a traditional sourdough approach employed in certain localities of
Turkey, Greece and Macedonia, is used to produce specific bakery products with distinct sensory properties. The chickpea yeast is
prepared by spontaneous fermentation of cracked chickpeas soaked in water at 35-400C for 15-20 hours to obtain a foamy liquid with
unique flavor. This foamy liquid is strained and then used in bakery formulations either directly via a straight-dough process or most
commonly upon creation of a sourdough through a sponge-and-dough process. In this study, chickpea yeast liquid at 15, 30 and 45%
levels (based on flour weight; substituted with water) was used both in straight-dough and sponge-and-dough processes, and the
quality characteristics of whole-wheat breads were examined. It was determined that the chickpea yeast addition by both methods
improved the sensory properties of breads. The whole-wheat breads made of 30% and 45% chickpea yeast had better textural
properties as compared to the control. The results indicate that chickpea yeast can be incorporated into whole-wheat bread
formulations to overcome their such drawbacks as bland flavor and poor texture.
Keywords: Whole-wheat, Flour, Bread, Chickpea yeast, Quality
80
Enhancing Arabic Bread Quality and Shelf Life Stability

Usingbread Improvers
Mahmoud ABUGHOUSH1, Sallah EID2
1
Clinical Nutritioon and Dietetics, The Hashemite University, Jordan

Food Science and Nutrition, King Faisal University, Saudi Arabia
Arabic breads is produced mainly from hard red winter wheat (HRWW) and have relatively little crumb, densetexture, form pocket
and are often round with golden brown crust color. The objectives of this research were to investigate the effect of different bread
improvers combinations addition in enhancing the quality parameters of Arabic bread. Therefore, the ability of Arabic bread for
rolling, folding and overall quality were evaluated during the Arabic bread storage period for 2 days. It was found that there was
significant effect of bread improvers combinations (Arabic gum AG * Mongglycerides MG *alpha-amylase) addition on the
ability of Arabic bread for rolling and folding on the second day (P0.1). The highest white Arabic bread quality was obtained
significantly from addition of low AG, high of MG and high alpha-amylase combination and high AG, low of MG and high alphaamylase combination. While, low of AG, high of MG and low alpha-amylase combination and high of AG, high of MG and low
alpha-amylase combination significantly exhibited the highest overall quality for the Arabic bread made from whole flour.Arabic
bread quality . Shelf life . Improvers. Arabic gum . Mono glyceride . Alpha amylase
Keywords: Arabic bread quality . Shelf life . Improvers . Arabic gum . Mono glyceride . Alpha amylase
81
A Reliable Assay for the Detection and Quantification of Adulteration in Wheat Flour Based
Composite Breads
Ceren BAYRA1, Arzu BAMAN2, Remziye YILMAZ2, Hamit KKSEL3
1
Department of Bioengineering, Karamanolu Mehmetbey University, Karaman

2
Food Engineering Department, Hacettepe University, Ankara
3
Food Engineering Departmen, Hacettepe University, Ankara
Utilization of rye, maize and oat flours in bakery products has been increasing in recent years due to their health benefits.
Supplementation with rye, maize and oat flours has advantages such as supplying higher amounts of protein, soluble/insoluble
dietary fibers, antioxidants, minerals and vitamins. The minimum levels of non-wheat flours in composite bread are regulated by law
in most countries. In Turkey, the minimum levels are 30, 20 and 15% for rye, maize and oat breads, respectively. However, when the
amount of rye, maize and oat flour is increased, the relative concentration of gluten decreases, causing inferior quality characteristics,
especially in terms of volume. To overcome this problem, bakers decrease the amount of non-wheat flour in the product, instead of
using other technical solutions. Such a non-compliance with the legislation is considered adulteration. Methods to determine the
composition of the breads supplemented with non-wheat flours with sufficient accuracy do not exist and new methods are needed.
The aim of the present work was to detect the presence of rye, maize and oat flour in wheat-based composite breads and
quantification of them by using a new SYBR green based qPCR system. In conclusion, PCR successfully amplified products of both
flour samples and wheat based composite samples and the data from this study also demonstrated that Real Time PCR can be used to
detect the presence and quantify rye, maize and oat flour in wheat-based composite breads using a new SYBR green technique.
Keywords: bakery products,health
82
Improvement Bread Characteristics of High Level Sunn Pest

(Eurygaster integriceps) Damaged Wheat by Using Transglutaminase and Some Additives
Halef DIZLEK1, Mehmet Serta ZER2
1
Food Engineering, Osmaniye Korkut Ata University, Turkey

2
Food Engineering, ukurova University, Turkey
Sunn pest (SP) is the most important detrimental insect species for wheat in Turkey and some neighbouring countries. SP reduce both
yield and quality of wheat. The unique characteristic of SP damaged wheat is a disrupted gluten protein structure due to the action of
some injected proteinases by SP. There is great difficulty to make bread from SP damaged wheat flour for millers and bakers.
Transglutaminase (TG) enzyme can be used to modify the functional properties of food proteins. As a consequence, TG has been
widely used to alter the molecular structure and to improve the functional characteristics of food proteins such as gluten. The purpose
of this study was to improve the baking quality of high level sunn pest damaged wheat (HLSPDW; 20.6%) sample (being at a quality
that can be used as animal feed) by using at varying levels TG (0% [control], 0.3%, 0.6%, 1%, 1.5%, and 2% as flour basis) and TG
with different additives (diacetyl tartaric acid esters of mono and diglycerides [DATEM], citric acid [CA], and L-ascorbic acid [LAA]). Additives except TG were used at fixed amount in the bread formulations (DATEM at 0.5%, CA at 250 mg/kg, and L-AA at
150 mg/kg were used as constant additives as flour basis). Therefore utilizing the HLSPDW in bread making and contributing to the
economy by increasing the added value was determined the optimum TG based additive formulas to achieve the best bread quality.
In the study, standard a bread making procedure was applied to produce bread. The effects of additive applications on the subjective
evaluations of dough samples and important bread characteristics (bread and volume yield, weight loss, height, width, height/width,
specific volume, pore structure, and crumb firmness) were investigated. Overall and vertical cross-sectional view of the bread
samples were also presented. It was observed that TG in dough formulation plays an important role in baking quality of wheat
variety. When HLSPDW flour was blended with TG, the harm of SP relatively decreased. The increase in TG caused very clear
increase on bread characteristics of wheat. Bread yield, height, pore structure, and crumb softness values increased sharply; weight
loss and wideness of bread samples decreased accurately depending on increasing TG level. This increase did not affect obviously on
dough and bread quality at a certain proportion (0.3%). However, when the TG was more than 0.3% and depend on increase of
percentage, dough and bread characteristics showed significant (p<0.05) increase. In bread making, using other additives with TG
affected the bread qualities positively to a very limited degree. The unique application of the using TG in bread making was found to
be considerably to improve the bread quality of the wheat samples including high amount of SP damage. In addition to TG, including
DATEM, CA, and L-AA additives in bread making can make better quality bread production possible. However, a positive effect of
TG on the baking quality of wheat was much more pronounced than the other additives. Overall results indicate that the structure and
properties of the bread from SP damaged wheat can be restored by the addition of TG and its stability has been confirmed. The
highly disrupted protein structure present in the SP damaged gluten requires higher TG concentrations in bread making experiments.
Keywords: sunn pest, wheat, high level sunn pest damaged wheat, transglutaminase, additives, bread quality
83
Quality Evaluation of Flour Milling Streams in Laboratory Milling

Oguz ACAR1, Buket CETINER1, Hamit KOKSEL2, Turgay SANAL1
1
Quality and Technology Department, Central Research Institute for Field Crops, Turkey
2
Milling stream quality evaluation is an essential stage for maintaining standardized flour quality and obtaining cereal products with
consistent end-product quality. Although, various types of wheats and flours are blended to obtain flours with desired quality
characteristics, milling fractions can also be blended according to their quality.
The objective of this study was to determine chemical, physicochemical and rheological properties of different milling streams
obtained by using laboratory type milling equipment (Bhler MLU 202, Uzwil, Switzerland) as well as to compare their
technological quality characteristics. For this purpose, 2 different bread wheat varieties (cv. Esperia and cv. Gerek-79) were used.
Esperia is a hard red winter wheat with strong gluten properties while Gerek-79 is a white wheat with medium strong gluten
properties. The milling process was carried out by using a laboratory mill with three break (B1, B2 and B3) and three reduction (C1,
C2 and C3) passages according to a standardized milling procedure (AACCI, 2000; Method No: 26-50). In addition, final fine bran
was sifted by using 180 m sieve to separate flour remaining in the bran. The separated flour was called C4.
The results indicated that, damaged starch, ash and protein contents, Zeleny and modified Zeleny sedimentation values showed large
variation among the milling streams. However, there were no considerable differences among the flour streams in terms of falling
number and flour color (L, a, b) values.
The relative amounts of milling streams were 2.1, 3.7, 0.8% for break passages (B1, B2 and B3) and 37.4, 19.3, 21.0 and 15.7% for
reduction passages (C1, C2, C3 and C4) for Esperia variety. Similarly, the relative amounts of milling streams were 4.8, 3.4, 0.7%
for break passages (B1, B2 and B3) and 30.0, 18.4, 17.8 and 24.9% for reduction passages (C1, C2, C3 and C4) for Gerek-79 variety.
Although, total amount of the flours from break passages were low (6.6% for Esperia and 8.9% for Gerek-79), the qualities of the
flours obtained from these passages were relatively higher. Protein contents, Zeleny sedimentation and wet gluten values of the break
passages (B1, B2 and B3) of cv. Esperia were determined as 13.2, 14.5 and 15.8%; 65, 72 and 72 ml; 34, 37, 39%, respectively. The
corresponding values of the break passages (B1, B2 and B3) of cv. Gerek-79 were determined as 7.6, 9.0 and 11.3%; 12, 20 and 35
ml; 21, 27, 33%. Furthermore, rheological properties showed large variation among the milling streams. Alveograph extensibility (L)
values ranged between 52 (C1) to 29 mm (C4) and 130 (C1) to 51 (C4) mm for Esperia and Gerek-79 varieties, respectively.
Similarly, Alveograph energy (W) values ranged between 269 (C2) to 233 J (C4) and 191 (C3) to 80 (C1) mm for Esperia and Gerek79 varieties, respectively.
The results indicated that B1, B2 and B3 flour passages can be used for special purposes demanding very high protein content and
gluten quality, while C1 and C2 can be used for biscuit production and C3 and C4 can be used for regular bread production.
Keywords: wheat, milling streams, flour quality
84
Chemical, Physical and Sensorial Properties of Cookie Supplemented with

Oven Dried Pumpkin Flour
Emine AYDIN1, Duygu GOCMEN2
1
Department of Agricultural Biotechnology, Duzce University, TURKEY

2
Department of Food Engineering, Uludag University, TURKEY
In this study cookies were supplemented with pumpkin flour (PF). For this purpose firstly pumpkin flour was produced by pumpkin
fruit which was obtained from a local farm in Bursa-Turkey. Oven dried pumpkin flours (ODPFs) produced by applying two
different methods [with or without metabisulfite (MS) pre-treatment] were used to replace of wheat flour in cookie formulation at
three different levels (10%, 20% and 30%).
The results showed that replacement of wheat flour with PF increased total dietary fiber (TDF) content of cookies compared to the
control sample. Generally, increasing PF addition levels enhanced the TDF content of cookies. However, total dietary fiber (TDF)
content values of the cookies with ODPFs were higher than those of the samples with MS-ODPFs (p0.05). It can be clearly seen
that metabisulfite pre-treatment (soaking in metabisulfite solution), resulted in a significant loss in TDF values of pumpkin flour. It is
suggested that the soaking in metabisulfite solves some soluble dietary fibers such as pectin in pumpkin, and this situation leads to a
reduction in TDF content.
The substituted cookies had also low carbohydrate and energy content. As a result, the TDF and caloric contents in cookies with PFs
indicates significant changes and this is important in terms of nutritional effects of pumpkin flour.
Pumpkin flour addition decreased the spread ratio and hardness of cookies. PFs additions reduced the hardness level of the cookies
and caused the softening of the cookies. Hardness values tend to decrease as the amount of PF increased in the cookies. This might
be explained by the fact that gluten diluting effects of PF addition and delaying of gluten matrix occurance under these conditions.
On the other hand it can be said that pectin of PF (soluble and hydrophilic dietary fiber) absorbs the high amount of water and gluten
can not absorb enough water. In addition to this, hardness values of the cookies with ODPF were partially higher than those of
cookies with MS-ODPF. As a result, it is clear from the physical and textural analysis of the cookies that addition of PF decreases the
SR, diameter and hardness values of them.
Cookies became darker with increasing levels of PF and the creamy-yellow color of the control samples turned into deep orange. The
panelists indicated that cookies with PF had a desirable and attractive colour. According to sensory analysis, more than 10% of
pumpkin flour substitution in cookie formulation had a negative effect on the physical and sensory properties of cookies. Cookies
with 10 % PF were accepted by the panelists between the level of "like slightly" to "like moderately". Despite significant differences
determined between control sample and cookies supplemented with greater than 10% PF, our results show that it is possible to use
PF to partially substitute (max. 10%) for wheat flour in the production of cookies with acceptable physical and sensorial
characteristics, e.g. enhancement in dietary fiber content and lower energy value. Consequently, PF addition improved the nutritional
properties of cookie by causing increase in dietary fiber, decrease in carbohydrate content and energy value.
Keywords: Pumpkin flour, cookie, dietary fiber
85
Optimisation of Modified Sedimentation Test with Interlaboratory Comparison

Aslhan NVAR1, Fatma ERDOAN2, Sibel MARA2, Prof. Dr. Hamit KKSEL3
1
Food Science and Engineering, Hacettepe University/TRKAK, Turkey

2
-, TMO, Turkey
3
Food Science and Engineering, Hacettepe University, Turkey
Significant quantities of wheat are damaged by wheat bugs (Eurygaster spp., Aelia spp.)in Eastern Europe, Turkey, Middle Eastern
countries and New Zealand (Nysius huttoni). These insects, which are also called suni bugs, cause preharvest damage to wheat
resulting in deteriorated end use quality by damaging the gluten proteins. The flours produced from damaged wheat gives sticky and
runny dough and bread with undesirable quality.
Zeleny Sedimentation test is widely used to estimate quality and quantity of protein in wheat flour. Although, a Modified Zeleny
Sedimentation Test is used to determine the effect of protein degradation due to wheat bug damage, there is no standard method.
There are different modifications in terms of duration and temperature of the incubation period. A common application of the
Modified Zeleny Sedimentation Test is to analyze the flour in a similar way to the standard Zeleny Sedimentation Test but holding it
at 37C for two hours after the addition of the bromophenol blue solution at the initial stage of the test. However, in routine analysis,
most laboratories perform Modified Zeleny Sedimentation Test at ambient temperatures. If the laboratory conditions are standardized
the holding temperature is around 22C. There are also other applications with different holding periods instead of two hours. The
lack of national or international standard method for Modified Zeleny Sedimentation Test for bug damage flour causes
inconsistencies in interpretation of the result.
The aims of this study are to analyze the impact of different temperatures on sedimentation value, calculate the performance criteria
for the method at different temperatures, develop a standard method for Modified Zeleny Sedimentation test and eliminate
differences in practical applications.
Control wheat sample (without bug damage) and two wheat samples (at different bug damage levels) were milled to obtain flour and
divided into containers to perform the homogeneity analysis. After ensuring the homogeneity, the samples were sent to 12 different
laboratories for the interlaboratory comparison. The laboratories were asked to perform standard Zeleny Sedimentation test and
Modified Zeleny Sedimentation test at 22C and 37C.
Results obtained by 12 laboratories were statistically evaluated by Cochrans test, Grubbs test and ANOVA. After eliminating the
outliers, ANOVA was used for the determination of standard deviation of repeatability and reproducibility.
Statistically significant differences were determined between the Modified Zeleny Sedimentation test results obtained at 22C and
37C in the flour with high bug damage level. However, for the flour with low bug damage level there was no significant difference
between the Modified Zeleny Sedimentation test results obtained at these temperatures.
Method performance parameters (repeatability, standard deviation of repeatability, relative standard deviation of repeatability,
reproducibility, standard deviation of reproducibility and relative standard deviation of reproducibility) were also calculated for
Modified Zeleny Sedimentation Test at 37C. It can be concluded that, the Modified Zeleny Sedimentation test, performed at 37C,
seems to have a potential to be used as a standard method.
Keywords: Modified Zeleny Sedimentation Test ,Zeleny Sedimentation Test ,Standard method,interlaboratory comparison,Method
performance parameters, wheat bugs
86

Defining Bread Dough Rheology and End Product Quality
Larisa CATO1, Stanley CAUVAIN2, Junhong MA1
1
Wheat Quality Research, AEGIC, Australia

2
Baking, BakeTran, UK
Bread is a staple food in many parts of the world. Science of baking has been studied for many decades and continues to be of
interest as baking technology continues to evolve. The processing of flour, water and other ingredients to dough ready for baking
involves subjecting the dough to significant stress and strain. Under these circumstances the behaviour of the gluten network is
critical in delivering the final product quality.
DoughLab was used to mix bread doughs, no time dough baking method was used for test baking, digital bread volume analyser
(BVM), TA-XT2-iPlus and C-Cell were used to study bread quality respectively.
The measurements of dough rheology were undertaken using the DoughLab and the Warburtons Stickiness test in a trial programme
of 144 variables covering effects of mixing speed, final dough temperature and the effects of additions of ascorbic acid (AA) and
fungal alpha-amylase (FAA) (common components of modern bread improvers). Dough rheology with the stickiness test was
assessed ex-mixer, after 1st moulding, before 2nd moulding (resting) and after 2nd moulding.
Changes in dough rheology as the result of processing stages were complex but broadly showed that dough resistance increased with
moulding and decreased with resting. In general dough resistance values after the second mould were greater than after the first
mould. Dough stickiness was not significantly affected by many of the trial variations using the laboratory moulder and test
processing procedures. In the presence of AA, the critical role of mixer speed was emphasised. The impact of FAA activity during
mixing emphasised the critical role that enzymes are likely to make during dough mixing and processing.
The output from the rheology trials has identified key features which will contribute to the development of new breadmaking models
to deliver enhanced baking performance for Australian wheat flours.
Keywords: baking techjnology, dough rheology, dough stickiness, bread quality
87
Modified Falling Number for Rapid Assessment of Sprout

Damage in Cereals
Mark BASON1, Martin HALLIN2
1
Applications, Perten Instruments, Sweden

Marketing, Perten Instruments, Sweden
For over half a century the Hagberg-Perten Falling Number (FN) instrument has underpinned grading and trading of wheat, rye and
other cereals based on the detection of sprout-damaged grain according to methods ICC 107/1, ISO 3093:2010 and others. While the
FN method will persist in the foreseeable future, market pressures for innovative improvements are also at play. In particular grain
elevators increasingly require rapid, accurate, simple and safe methods for testing grain quality at intake. To accommodate this
Perten has developed a new model of the Falling Number that is capable of running both the standard test and a rapid version through
the addition of novel force sensing technology. Analysis of 80 grain and flour samples indicated equivalency to prior models using
the standard FN test. The instrument was also able to detect sound samples in one minute by assessing the force characteristics of the
gelling starch during the mixing phase, when the key processes of starch gelatinisation, pasting, thixotropic shearing, enzymatic
hydrolysis and thermal denaturation occur. The new method offers significant advantages for time-constrained grain elevators. Other
improvements include automatic elevation correction and bath level control, preset test time limitation, improved insulation, LIMS
handling and touch interface for better accuracy, safety and ease of use.
Keywords: Falling Number,FN,Sprouting,Rapid quality assessment
88
Getting More of Yourlab Results, Strategies to Increase Prediction of Final

Product from Analyticalvalues
Arnaud DUBAT
Research and Development, CHOPIN Technologies, France
Analytical world is divided between users who aim to make sure that material sent/received corresponds to a certain level of quality
(specification books) and others who try to predict what will be the final product quality.
The first process is static, based upon knowledge and experience. But no necessarily optimized. The second process is dynamic,
aiming to detect eventual difficulty before it arrives with the aim to be able to correct it before reaching the end user. Therefore, this
way is much more optimized to satisfy specific customers needs.
To be efficient, the system must first rely on sound observation of flour well performing on the production line. This work should be
done taking all actions possible to make sure that if variation are observed on the final product they can only be attributed to the flour
performance.
By doing so, it is possible to group flours in terms of well performing or badly performing. As much information as possible
concerning the dough during process (stickiness, extensibility, strength) and the final product (volume, color) should be
collected at this stage.
The second step will be to analyze these flour in order to find the best way of segregating good and bad performing flour. During this
phase it will be important to think out of the box in terms of tools, protocolsand not use the same old data.
The third step will be to start relating product characteristics with analytical tool by using all possibilities offered by new
technologies.
This talk will give practical examples and results of possible strategies using laboratory equipments and will explain how to improve
prediction potential of final product attributes.
Keywords: Analyses,Modelling,Rheology,Prediction,Breadmaking,AlveoLab,Mixolab
89
Improving Accuracy and Precision in Dietary Fiber Analysis

Christopher KELLEY
Research and Development, ANKOM Technology, USA
The difficulty in Dietary Fiber analysis creates an environment for both documented and undocumented laboratory practices that can
significantly affect accuracy and precision. This presentation takes a critical look at the evolution of practices both following Good
Laboratory Practices as well as those modifications that have been made for practical, although untested, simplifications. Issues of
filtration have long been areas of modification by laboratories, often with more focus on practical alterations to reduce filtration
times, rather than on the ramifications of those changes to end results. Method modifications, technician variability, undocumented
method enhancements are the cause of significant inter and intra lab imprecision. This sometimes humorous review takes a serious
look at essential operations with the goal of developing best practices and disclosing the realities in the marketplace.
Keywords: Quality Control,Best Practices,Analytical Practicum,Good Laboratory Practices,Dietary Fiber
90
Food Legumes
Chickpea Quality, Processing and Utilization: An Overview
Sedat SAYAR1, Hamit KKSEL2, Mahir TURHAN1
1
2
Food Engineering, University of Mersin, Turkey

Food Engineering, Hacettepe University, Turkey
Chickpea (Cicer arietinum L.), also known as gram or Bengal gram, garbanzo or garbanzo bean, is a nutritious food, contains around
20% proteins and 45% starch. According to the 2014 total production quantities of pulses, chickpea takes the second place after dry
beans (FAOSTAT, 2014). It is an important food legume with various nutritional and health benefits. Soaking of dry chickpea seeds
in water at room temperature followed by cooking in boiling water is the main process to produce an edible product for both
domestic use and industrial scale processes. These two processes alter the physical and chemical structure of the seeds. Diffusion of
water into the seed, gelatinization of starch, geometrical and dimensional changes and leaching of soluble solid from seed through the
soaking or cooking medium are the major phenomena taking place in chickpea during soaking and cooking.
Chickpea is commonly utilized in whole or pasted form as a main or side dish after cooking and in whole form as a snack food after a
series of processes including roasting. This study was undertaken to review the recent studies in the literature related with the
physical properties of the seeds, physicochemical changes during processing, and the nutritional quality of the processed chickpeas.
Different utilization and processing methods of chickpea will also be covered.
Keywords: chickpea,processing,nutritional quality,physical properties,utilization
91
The Effect of Ultrasound Assistedextraction on Yield and Some Properties of

Legume Starches
Melis KARAMAN, Esra KAYA, Nee YILMAZ TUNCEL, Necati Bar TUNCEL
Department of food engineering, anakkale Onsekiz Mart University/ Faculty of Engineering, Turkey
It was aimed to efficiently extract high amounts of starch from some legumes namely, faba bean (Vicia faba), red and green lentils
(Lens culinaris) and pea (Pisum sativum) with ultrasound treatment applied at the amplitude of 40, 70 and 100 %. However, it was
observed that starch yield significantly decreased with ultrasound treatment inversely proportional to the amplitude (p<0.05). Further,
total starch amount analyzed in legume brans after the extraction increased directly proportional to the ultrasound amplitude which
means increased cohesiveness between starch and bran particles with increasing amplitude. The highest and the lowest starch yield
was observed in red lentil and faba bean, respectively (p<0.05). Starch damage also significantly increased with increasing the
amplitude of ultrasound, which is also observed from the images obtained from scanning electron microscope (p<0.05). The highest
starch damage was found in red lentil. On the other hand, the effect of ultrasound treatment was found statistically insignificant on
enzyme-resistant starch amount, total amylose content and gelatinization enthalpy of starch (p>0.05). The highest enzyme-resistant
starch and total amylose content was observed in faba bean. Hardness and cohesiveness of the starches were significantly decreased
with increasing amplitude of ultrasound (p<0.05). Other parameters obtained from the texture profile analysis of starches remained
unchanged (p>0.05).
This research is funded by the Scientific and Technological Research Council of Turkey (TBTAK). Project No: 213O095
Keywords: ultrasound,starch,yield,legume,faba bean,lentil,pea
92
Effect of Pre-blanching Process on the Hydrothermal Properties of Mung Bean

(Vigna radiata L.)
Yaln COKUNER, Fuat GKBEL, Dilek MUTLU
Food Engineering, Karamanolu Mehmetbey University, TURKEY
In this study, effect of pre-blanching process on the hydrothermal properties of mung beans was investigated. Water absorption of
mung beans was determined by recording to weight increase in beans with respect to time and until equilibrium conditions were
attained. The kinetics of hydrothermal behavior of raw and pre blanched mung beans (Vigna radiata L.) studied at 30, 50, 70 and
90C using Peleg equation. Temperature affected the rate of water absorption since the rate increase with the increasing temperature.
Peleg K1 varied with temperature while Peleg K2 was not relatively affected. There were significant differences (p>0.05) in either K1
and K2 value for both pre-blanched and non-blanched mung beans.
Keywords: mung bean, water absorption, blanching, temperature
93
Myopy in the Legume World

zge KURT GKHSAR, Mahir TURHAN
Department of Food Engineering, University of Mersin, Turkey
Legumes are the second worldwide food crops after cereals. The global value for leguminous crops is estimated as two billion USD
per year. Legumes in the world are consumed as agricultural products. Though they carry vast potential to be processed into novel
foods, legume based processing is almost out of scope of the current food industry. However, the food industry has the potential to
produce leguminous novel products even using available facilities currently. This potential is promising in reinforcing the food
industry and serving consumers by providing the benefits of legumes. The dormant capacity of legumes in the food industry could be
considered to be a myopy. The aim of this model work is to show the potential of legumes in an attempt to contribute the curing this
myopy.
Red lentil, one of the most commercial legumes, is chosen as the model raw material to determine its technological aspects during
processing. Physicochemical properties (protein, fat, carbohydrate, moisture, ash content, color, particle size distribution and
microstructure) of lentil flours having different particles sizes (p.s. 355 m; 100< p.s. <355 and p.s. <100 m) were determined.
Rheological properties (extensibility and stickiness) of doughs with 5 different formulations made from each flour were analyzed.
Doughs were sheeted, cut and dried to obtain lentil sticks. Physicochemical (protein, fat, carbohydrate, moisture, ash content, color
and microstructure) and rheological (hardness) properties of the lentil sticks were evaluated.
Protein, fat and carbohydrate content of lentil flour were found to be 24.50.4 %, 0.90.1 %, 74, 6 % on dry basis, respectively. The
moisture and ash content was found to be 9.91.1 % and 2.40.0 %, respectively. L*, a* and b* values of lentil flour were
determined for p.s. 355 m to be 72.71.0, 16.21.4 and 16.81.0, for 100< p.s. <355 m to be 79.10.3, 12.50.8 and 24.20.3,
and for p.s. <100 m to be 87.80.11, 6.150.0 and 14.70.0, respectively. SEM analysis showed starch and protein are the main
building structures of the flours which is in accordance with chemical analyses.
Doughs were made using lentil flour, water, salt, egg and/or locust bean gum (LBG) in 5 different formulations. As the particle size
decreased (100 m < p.s. <355 m and p.s. <100 m) and LBG content (1.4-1.8 %) increased, lower stickiness and higher elasticity
were recorded in the dough formulations (p<0.05). Doughs obtained from lentil flour p.s. 355 m could not be sheeted. In the
microstructure level a homogenous protein-starch network was captured in SEM analysis of all doughs.
Higher protein and fat content were found in the samples with higher egg content (p<0.05). Lower ash and higher moisture content
were determined in the sticks prepared from LBG containing doughs (p<0.05). No differences were found among the formulations in
terms of color (p0.05). Higher hardness values were reported for higher LBG containing lentil sticks (p<0.05). Starch granules and
protein structures were visible in the SEM analysis of lentil sticks.
Results of this work showed that under optimized conditions various lentil products can be manufactured. Further R&D efforts could
be initiated and extended to other legumes as well for developing new foods. This would serve both the food industry and consumers,
and contribute to ease the myopy of the food industry to the legume processing.
Keywords: legumes lentil flour dough
94
Chocolate and Confectionery Products

Recent Developments in Chocolate Science and Technology
Nevzat ARTIK1, Nevzat KONAR2
Food Engineering Department, Ankara University, Turkey
2
Food Engineering Department, Siirt University, Turkey
Confectionery industry, especially cocoa and chocolate industry is undergoing dynamic changes in recent years. Factors affecting
these changes are developing quality characteristics of chocolates, elimination some physical defects of the products, improving shelf
life and stability and also consumer demands and perceptions. A novel application is using seeding method for tempering chocolate.
Aim of this application is to gain heat-stable chocolate products by lower costs. Another development is using oleogels for chocolate
products. Usage of oleogels has positive effects on transportation of fat, also substantial for eliminating or reducing fat bloom
problem in chocolate industry. Changes in food consumption habits and the developments set forth in the area of health and nutrition
also change consumer expectations and demands. Sugar-free foodstuffs and products are among the primary features of such
expectations and demands. Especially because of overarching of chocolate and confectionary with tooh health and obesity,
consumers have a negative attributes towards these foodstuffs. Therefore, research and development studies by using various
technologies and methods to produce chocolates with decreased sugar content or as sugar-free has been showed increase.
Acknowledgment: This work was funded by the Scientific and Technological Research Council of Turkey (TUBITAK), Project No. TOVAG-115O028.
Keywords: chocolate,sugar-free,oleogel,seeding
95
Functional Chocolate and Chocolate Products: Reality or Fiction

Derya GENC POLAT1, Omer Said TOKER2, irin OBA3, Nevzat KONAR4, Osman SADI2,
Nevzat ARTIK5
1
R&D, Tayas Gida A.S., Turkey

Food Engineering Department, YILDIZ TECHNICAL UNIVERSITY, Turkey
3
Suluova Vocational School, Department of Food Processing, Amasya University, Turkey
4
Food Engineering Department, Siirt University, Turkey
5
2
Chocolate and the other cacao-based products are consumed by people of all ages in all segments of society throughout the world.
The popularity of these products appears to be mainly due to its potential to arouse sensory pleasure and positive emotions. However,
with changing consumer habits, attitudes and motivations, fat and oil contents of chocolate products may consider as a disadvantage.
Also within the last several years functional chocolate has gained popularity. They are longing for chocolate that helps them relax
and feel good. Soluble and insoluble fibers, probiotic cultures, vitamins and minerals, herbal extracts and other phytochemicals are
the main ingredients, which are used for substitutes or enrichment agents. Also meeting expectations of consumers could be provided
by reducing some ingredients of chocolate such as sugar and fat. The increasing studies in recent years are in this direction. In this
study, chocolate-based product, agreed with functional food concept, development studies and possibilities were discussed. For this
purpose, considering the classification of general functional food, the effects of process parameters on bioactive substances and
product development studies on the main quality characteristics of chocolate, which could provide important information to the
industry and literature.
Keywords: chocolate,functional food,probiotic,prebiotic,bioactive compounds
96
Production of Sugar-free Milk Chocolate using -V Seed Crystals

irin OBA1, Hamza GKTA2, mer Said TOKER2, Nevzat KONAR3, Osman SADI2,
Nevzat ARTIK4
1
Suluova Vocational School, Department of Food Processing, Amasya University, Amasya

Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, Yildiz Technical University, stanbul
3
Engineering Faculty, Department of Food Engineering, Siirt University, Siirt
4
Engineering Faculty, Department of Food Engineering,, AnkaraUniversity, Ankara
Chocolate is being one of the most appreciating product widely consumed throughout the world. Increasing concerns about the
consumption of products with high calorie value due to their adverse health benefits have forced to producers to manufacture
products with low-calorie. Therefore, in the present study, in order to decrease calorie isomalt was used in the chocolate as sucrose
replacer to produce non-cariogenic chocolate. In addition to formulation, processing steps, namely, refining, conching and tempering
play an important role in obtaining the product with desired quality. Instead of conventional tempering process, in this study, -V
seed crystals were added to formulation for this purpose. During tempering carried out -V seed crystals, seed concentration and
mixing time are the important parameters affecting temper index values. Impact of seed concentration (0.5, 0.6, 0.7, 0.8, 0.9 and 1.0
%) and time (2 to 25 min) on temper index values of sugar-free chocolate was investigated. Seed concentration and time significantly
affected the temper index values. Temper index values of chocolates including 0.5, 0.6, 0.7, 0.8, 0.9 and 1.0 % were reached to 4.6,
5.9, 5.2, 4.9, 5.9 and 6.1, respectively. The findings of the present study showed that it is possible to produce non-cariogenic
chocolate in very short time using -V Seed Crystals.
Keywords: Non-cariogenic chocolate, -V Seed Crystals, tempering, sugar-free
97
Potential Utilization of Chestnut Flours in Low-Fat Cookies

Ayse Neslihan DUNDAR1, Duygu GOCMEN2, Serpil ZTRK3, Hamit KOKSEL4
1
Food Engineering, Bursa Technical University, Turkey

2
Food Engineering, Uludag University, Turkey
3
Food Engineering, Sakarya University, Turkey
4
Chestnut flours (CFs) were produced from three chestnut samples (Aydin, Kutahya, Bursa) by two different methods (boiled and
oven-dried: BOD-CF and freeze-dried: FD-CF). Functional properties and effects of CF addition (10, 20 and 30%) on the qualities of
low-fat cookie were investigated. The freeze drying significantly increased water solubility of CFs but decreased their water binding
capacity. The emulsion capacity and stability of FD-CFs were higher than those of BOD-CFs. At pH 4, 6, 8 and 10 FD-CFs had
better gelation properties. Spread ratio (SR) values of BOD-CF supplemented low-fat cookies decreased with increasing CF levels.
The hardness values of low-fat cookies supplemented with 30% Kutahya and Bursa BOD-CF and 30% Aydin and Kutahya FD-CF
decreased significantly. Low-fat cookies supplemented with FD-CF were harder than the cookies supplemented with BOD-CF. SR
and hardness values of FD-CF supplemented cookies were higher than those of BOD-CF supplemented ones. Surface colors of the
cookies were darker with FD-CF addition as compared to BOD-CF addition. In low-fat cookies, the sample supplemented with 10%
Kutahya FD-CF had the highest taste-flavor value. FD-CF supplementation generally resulted in higher appearance and taste-flavor
scores than BOD-CF supplementation in cookies.
Keywords: Chestnut,cookie,emulsion,foaming
98
Pasta & Extruded Products

Effects of Formulation and CO2 Injection Process on Physical Properties of Corn Based
Extrudates
M. Tugrul MASATCIOGLU1, Perry K.w. NG2, Hamit KOKSEL3
1
Food Engineering, Mustafa Kemal University, TURKEY

Food Science and Human Nutrition, Michigan State University, USA
3
Food Engineering, Hacettepe University, TURKEY
Extrusion is a widely used continuous thermo-mechanical food process. It has several advantages such as short processing time, low
energy consumption and relatively compact instrument design requiring little floor-space. During extrusion cooking, feed moisture
content, feed rate, formulation, screw configuration, die diameter and geometry might cause physico-chemical transformations,
which develop end product characteristics. Recently, it has been reported that CO2 injection into the extruder barrel positively
affected physical properties of extrudates such as expansion index, cell structure and surface smoothness. However, there is limited
information in the literature on the comparative effects of chemical leavening agents and CO2 injection on expansion properties. The
aim of this research was to investigate the effects of chemical leavening agents (sodium bicarbonate and ammonium bicarbonate),
reducing sugars (glucose and ribose), extrusion cooking conditions (different barrel temperatures and feed moisture contents), and
extrusion methods (conventional, CO2 injection) on physical characteristics of corn based extrudates. Extrusion was carried out using
a laboratory-scale co-rotating twin-screw extruder (MPF19; APV Baker Ltd, Staffordshire, UK) with a 25:1 screw length-to-diameter
ratio (L/D) and a cooling system. The screw speed, feed rate and die hole diameter were kept constant at 200 rpm, 2.5 kg/h and 2.0
mm, respectively. In both conventional extrusion and CO2 injection, the die exit temperature was adjusted to 110 or 150C with feed
moisture contents of 22, 24 or 26%. When the extrusion system reached steady state, samples were collected. The samples were dried
at 50C until the moisture content reached <10%.
The results showed that the type of sugar had considerable effect on the expansion of extrudates. The expansion index (EI) values
were significantly higher in extrudates produced using ribose than the ones produced using glucose, in all extrusion cooking
conditions. EI values decreased in 2% reducing sugar (glucose or ribose) added corn extrudates as compared to the control sample
(without reducing sugars). A similar decreasing trend in EI was also observed for extrudates produced using sodium bicarbonate at
150C exit die temperature and all feed moisture contents. On the other hand, both of the chemical leavening agents had improving
effect on expansion values of the extrudates produced at 110C exit die temperature. The highest EI value (3.23) was obtained in the
extrudate produced at 110C exit die temperature and 22% feed moisture content by CO2 injection method. EI value was measured as
2.47 and 2.91 in the counterpart extrudates produced under the same extrusion conditions (110C exit die temperature and 22% feed
moisture content) but using sodium bicarbonate and ammonium bicarbonate-containing formulations (1% w/w), respectively.
Extrusion cooking conditions, in other words, system parameters such as exit die temperature and feed moisture content were
significantly affected by expansion properties. Expansion values of extrudates decreased gradually as feed moisture content increased
from 22% to 26%. EI values generally decreased as the exit die temperature increased from 110 to 150C. In summary, the physical
properties of the extrudates particularly EI values were highly influenced by the type of sugar, chemical leavening agents, extrusion
conditions and CO2 injection method.
Keywords: extrusion cooking,CO2 injection method ,chemical leavining agents ,expansion index
99
A New Approach to Anack Foods: Fermented Wheat Chips

Nihal IMEKLI1, Ismail Sait DOAN2
1
2
Food Processing Programme, Technical Vocational Scool, Siirt University, Siirt, Turkey
Food Engineering Department, Engineering Faculty, Yuzuncu Yil University, Van, Turkey
Nowadays consumption of snack foods has increased in many nations and countries because of being a significant part of our modern
life eating style. Designing snack foods can be a complex process to meet changing consumers taste and expectation. Consumers
want snacks to not only taste good, but also smell good, feel good, and look good. Snacks should give the consumer a
homemade/fresh feel. A broad variety of snacks made by different processes are available in the market. These include potato chips,
tortilla chips, corn chips, ready-to-eat popcorn, extruded snacks, pretzels, snack nuts, meat snacks, pork rinds, party mix, multigrain
chips, granola products, variety packs, etc. A newly developed wheat based fermented, traditional and functional product has crunchy
texture like chips. The chips are different from many other types of snacks produced in the form of tortilla chips. It has high nutrient
value and physiological benefits on human health owing to fermentation production stage. It has also easy production stages and
storage conditions. Scoured wheat and yoghurt are used as basic main ingredients and commonly thyme, sometimes black sesame are
added as flavoring agents in the formulation. In this study physicochemical, textural and microbiological features of product and
production steps of fermented snacks were investigated.
Keywords: chips,fermented wheat,functional food,traditioal food,snack food
100
Production of Nutritious Snack Foods by Extrusion ff Fermented Faba Bean

Sultan Damla BILGILI1, Aylin ALTAN1, Sibel YACI2
2
1
Food Engineering, Mersin University, Turkey
Food Engineering, Karamanolu Mehmetbey University, Turkey
Faba bean (Vicia Faba L.) represents a good source of protein, dietary fiber and carbohydrates and provides many vitamins and
minerals. Five times more faba bean is used for animal feed than for human food. Development of faba bean-based products and new
processing methods are needed in order to increase consumption of faba bean. Therefore, the objective of this study was to evaluate
the potential use of faba bean for production of snack foods by extrusion processing and to investigate effects of extrusion die
temperature, screw speed and gum content on total starch, in vitro digestibility of starch and total, soluble and insoluble dietary fiber
contents of extruded foods. Faba bean flour was fermented at 37C for 6 h and subsequently dried in a forced air drier at 55C for 24
h. Fermented faba bean flour was extruded at 18% moisture content in a co-rotating twin screw extruder with five heating zones (4050-70-90-100C) and a circular die (4 mm). The feed rate was kept as constant at a value of 2.5 kg/h. Three way factorial design at
two levels was used for experimental design with factors of die temperature (130-150C), screw speed (300-500 rpm) and gum level
(1-4%). Analysis of variance (ANOVA) was performed to analyze the effects of factors on extrudate responses. In vitro starch
digestibility was assayed by employing porcine pancreatic amylase. Total, soluble and insoluble dietary fiber contents of the extruded
products were determined by using Megazyme dietary fiber assay kit (Wicklow, Ireland). ANOVA results showed that die
temperature and screw speed had a significant effect on starch digestibility whereas gum content did not affect significantly starch
digestibility. In vitro starch digestibility of faba bean flour was 145.2 mg maltose/g sample (d.b.). Starch digestibility of fermented
faba bean flour blends was in the range of 155.4 to 171.0 mg maltose/g sample (d.b.) while starch digestibility was between 311.0
and 450.0 mg maltose/g sample (d.b.) for extruded bean products. Extrusion process increased significantly starch digestibility of
extrudates when compared to the unextruded raw material. Total dietary fiber content of fermented faba bean blends were between
18.36 and 19.56% while it was 12.53% for faba bean flour. Total dietary fiber content of extrudates ranged from 20.68 to 24.37%.
Extrusion processing conditions and gum level had a significant effect on total dietary fiber content. Soluble dietary fiber content
changed from 4.0 to 7.62% while insoluble dietary fiber was in the range of 14.89 to 18.02% for extruded products. The effect of
gum level and die temperature was significant for soluble dietary fiber. Gum level and screw speed significantly affected insoluble
dietary fiber content of extrudates. These results suggest that it is possible to produce extruded foods from fermented faba bean flour
with improved nutritional profile.
The authors wish to thank The Scientific and Technological Research of Council of Turkey (TUBITAK) and Mersin University (Project No:113O451
and 2015-TP2-1161) for providing financial support of this study.
Keywords: Extrusion,Faba Bean Flour,Nutritional Properties,Dietary Fiber
101

Meeting the Challenges of Developing Healthier Bakery Products
Stanley CAUVAIN
Cereal Science, BakeTran, UK
The development of bakery products with a healthier nutritional profile can make significant contributions to combatting the negative
global health trends associated with obesity, type II diabetes and other medical conditions. This presentation will focus on the roles of
salt, sugar, fat and fibre (and by implication nutrition energy) in the manufacture of bakery products.
Each of the ingredients chosen for consideration in this presentation has a specific functional role in creating different product
structures across the sub-classes of bakery products. A reduction or, in the case of fibre an increase, in one dietary component will
require compensatory changes in other recipe components. Consideration will be given as to how reformulation and the balance
between major ingredients impacts on product quality and consumer acceptance. Alternatives to salt, fat and sugar do not deliver the
same functionality and so the development of healthier bakery foods may involve a processing dimension in addition to
reformulation.
New product development is a multi-dimensional process. Re-formulation alone can very seldom deliver products that will gain
immediate acceptance from consumers and considerations have to be given to process dimensions which can significantly extend
development times and challenges. Practical examples as to how reductions in salt, sugar and fat might be implemented in bakeries
and some alternative approaches to product development will be discussed.
Keywords: sugar,fibre,product developement,salt,bakery
102
Influence of Wheat Flour Properties on Quality of Bread Made from Pre-Fermented

Frozen Dough
Johannes FRAUENLOB, Stefano D AMICO, Regine SCHOENLECHNER
Department of Food Science and Technology (DLWT), University of Natural Resources and Life Sciences, Vienna, Austria
The quality of frozen dough has increased markedly since its first implementation, but there is still big potential for improvement.
Problems that occur are decreased bread volume, poor texture, crust fissures, worsened crumb structure or splitting of crust. Possible
influencing factors are processing conditions from dough preparation to freezing and thawing, use of additives and of course the
quality of raw materials. The influence on processing conditions can be restricted to dough production, as the settings in bake-off
stations cannot be adapted fast enough to meet the requirements of constant product quality. The number of in-store bakeries, which
are the main users of pre-fermented frozen dough, is still growing very fast. Consequently constant frozen dough quality should be
reached, irrespective of storage duration. Many producers try to reduce or ban the use of food additives in their production, because
of steadily growing consumer concerns. In view of these facts, deeper knowledge about the role of raw material, in particular flour
quality, can be of great help in order to improve the quality of frozen dough.
The objective of the present study was to examine the influence of flour quality on the properties of bread made from pre-fermented
frozen dough. Quality parameters of 8 different wheat flours, such as crude protein content, wet gluten content, starch pasting
characteristics (RVA) and flourgraph E6 and E7 data were determined. Additionally, the protein quality was analysed very detailed
by a RP-HPLC procedure. A standardized baking experiment from all 8 flours was performed. After frozen storage for 1, 3, 7, 14, 21,
28 and 168 days, pre-fermented doughs were thawed and baked. Baked bread was characterised for specific loaf volume, crumb
firmness and crumb porosity. The results were compared to none frozen control breads.
Duration of frozen storage significantly affected specific loaf volume and crumb firmness. After 168 days of frozen storage, specific
loaf volume decreased from 304 to 203 cm/100g. Crumb firmness showed an increase from 2.18 to 6.51N
For control breads wet gluten and energy were positively correlated with specific loaf volume (r = 0.714 and r = 0.857; P < 0.05).
However, after 4 weeks of frozen storage, specific loaf volume was positively correlated with maximum resistence, extensograph
ratio and RVA peak viscosity (r = 0.881, r = 0.707, r = 0.833; P < 0.05). Findings suggest that flours with strong gluten networks,
which show high resistance to extension, are most suitable for frozen dough production. Furthermore starch pasting characteristics
were also affecting bread quality in pre-fermented frozen dough.
Keywords: frozen dough,wheat flour quality,starch pasting characteristics,RP-HPLC
103
Hydrophobicity of Stored (15, 35C), or Dry-heated (120C) Rice Flour and Deteriorated
Breadmaking Properties Baked with these Treated Rice Flour/ Fresh Gluten Flour
Masaharu SEGUCHI1, Mariko NAKAGAWA1, Aya TABARA1, Yuki USHIJIMA2, Kotaro MATSUNAGA2
1
Faculty of Home Economics, Laboratory of Food Technology, Japan

Kumamoto Flour Milling Co., Ltd., Kumamoto Flour Milling Co., Ltd., Japan
Rice flour was stored at 15C for 0-9 months, at 35C for 0-14 days, or dry-heated at 120C for 0-120 min. The rice flour was
blended with fresh gluten flour, and breadmaking was performed. The breadmaking properties (bread height (mm) and specific
volume (cm3/g)) baked with this rice flour/fresh gluten flour deteriorated. In addition, the rice flour was mixed with oil in water
vigorously, and oil-binding ability was measured by the volume of precipitated oil/rice flour mixture. Every rice flour subjected to
15C, 35C, or dry-heated at 120C showed higher hydrophobicity (lipophilization), owing to changes in proteins of rice flour. Then,
proteins in the stored rice flour (6.4%) were excluded to 0.1% with 0.2% NaOH solution, and bread baked with the deproteinized rice
flour/fresh gluten flour showed the same breadmaking properties as those of unstored rice flour/fresh gluten flour.
Keywords: hydrophobicity; breadmaking with rice flour/gluten flour; oil-binding ability; storage; dry-heating; rice flour proteins
104
The Role of Wheat Gluten in Fermented Pastry Production

Nand OOMS1, Koen J.a. JANSENS1, Kristof BRIJS1, Jan A. DELCOUR2
1
Microbial and Molecular Systems - Laboratory of Food Chemistry and Biochemistry, KU Leuven, Belgium
2
Fermented pastry is produced from multilayered dough consisting of alternating layers of dough and bakery fat. Even though
literature concerning fermented pastry is scarce, it is believed that keeping the layered structure intact during fermentation and further
processing is of key importance for pastry production, as the entrapment of steam inside the dough layers is responsible for dough lift
during baking. Wheat flour gluten proteins likely play an important role in maintaining dough layer integrity. We here studied the
role of gluten protein during lamination, fermentation and baking of multi-layered wheat flour pastry products on laboratory scale.
Pastry burst rig texture measurements showed that dough strength first increased during lamination, but decreased upon further
lamination, most likely due to destruction of layer integrity. Relaxation of pastry dough reduced strength and the relaxation process
was slower when the dough was cooled. However, subsequent lamination brought the dough strength back to a value comparable to
that before relaxation. Elastic recoil behavior consistently occurred to a greater extent in the final direction of sheeting, probably due
to alignment of the gluten protein network along this direction. To impact the properties of gluten, ascorbic acid, a well-known
oxidizing agent used in bread making was included in the predough recipe. Doing so increased dough strength and enhanced recoil
behavior. Unexpectedly, these changes in dough strength could not be linked to changes in the levels of protein extractable in sodium
dodecyl sulfate containing medium (SDS-EP). Use of ascorbic acid yielded larger products, with a desirable crumb structure with
large pores. The above demonstrates that the (strength of the) gluten protein network strongly affects the pastry production process
due to its effect on elastic recoil and largely determines the quality of the final pastry products, even if the measured changes could
not be linked to changes in SDS-EP.
Keywords: elastic recoil,wheat gluten,fermented pastry,multilayered dough ,dough lamination,dough relaxation,protein
alignment,ascorbic acid
105
Cereal Technology
Vitamin D Fortification of Foods: Which Form Is Most Effective?
Simon PENSON1, Laura TRIPCOVIC2, Louise WILSON2, Kathryn HART2, Susan LANHAM-NEW2
2
1
Primary Production and Processing, Campden BRI, United Kingdom
Department of Nutritional Sciences, University of Surrey, United Kingdom
Previous research has shown that there is insufficiency of vitamin D in the UK population generally during the winter months.
Within women, there is insufficiency in Caucasian women and deficiency in South Asian women. This has serious implications for
bone and muscle health. One route to overcoming these issues is to fortify foods with Vitamin D. Vitamin D exists as two forms: D2
(ergocalciferol) and D3 (cholecalciferol). D2 is typically plant-sourced, while D3 is typical sourced from animals. There is conflicting
evidence for the efficacy of the two forms in raising serum 25 (OH)D levels (the key measure of vitamin D status). Some studies
suggest no difference in efficacy when either form is used to fortify foods, whereas others suggest that D 3 is more effective (small but
significant effect). This study addressed these questions in two food formats-a short-dough biscuit and an orange juice product. We
showed that while both D2 and D3 are effective at increasing serum 25 (OH)D levels above deficiency and insufficiency levels, D3
gave a higher increase. The practical implications of these findings are discussed
Keywords: Vitamin D.Fortification.Baked Goods.Biscuits
106
Optimization of Beta-Glucan and Water Content in Fortified Wheat Bread Using Response
Surface Metholodogy According to Staling Kinetics
Marcin KUREK, Jarosaw WYRWISZ, Agnieszka WIERZBICKA
Division of Engineering in Nutrition, Warsaw University of Life Sciences, Poland
One of the main problems with bakery products is staling. During storage, the structure will fully crystallize by eliminating water
from the matrix. This is known as retrogradation.Thermal properties can be detected by using thermal analysis techniques, such as
differential scanning calorimetry. Bread with additional of dietary fibre preparations are characterized by the need to use more water
in the string structure process. This excess water is only partially returned to the environment during the baking process, whereas the
majority of it stays as part of the fibre bonded hydroxyl group structures. There are scientific papers that demonstrate that the
addition of extra fibre to the bread preparation results in an extension to its low firmness value, which is advantageous in regards to
the consumer. Research using this technique may contribute to further knowledge into the mechanisms behind the changes in the
level of hardness during the storage of bread. The research material consisted of corporate wheat bread with an added oat fibre
preparation in the amounts of 0, 7.5, 15% (44% fibre) including 21% soluble fraction, and a varying the water - 55, 60, 65% by
weight of the flour- preparation mixture. DSC measurement samples of 10 mg of bread were taken 1, 2 and 3 days after baking and
sealed in an aluminium crucible. Thermal effect tests were carried out to the programmed temperatures (10C 2min, 10-200C,
5C/min) in which the peak temperatures for observed enthalpy reactions (H) were recorded. The control was an empty aluminium
crucible. The 1, 2 and 3 day old bread samples were subjected to TPA measurements that recorded their level of firmness, elasticity,
chewiness and cohesiveness. Statistical analysis was performed using response surface methodology based upon the optimization of
the additive fibre formulations and the amount of water refills. Fig. 1.shows the DSC curves three days after baking the different
preparations with added fibre and water refills. The graph shows a fall in the enthalpy value, which is the energy needed to initiate
changes depending on the size of the additive fibre preparation and amount of water refills. The lowest values were identified in a
sample with 15% additional dietary fibre formulation. This is associated with there being more hydroxyl groups present in the matrix
that bind with the water for a longer period of time than in the cases with the samples of 0%. The observed changes lead to the
conclusion that the presence of only one peak indicates a total gelatinisation of starch during baking. It was observed that the
temperature of gelatinization was statistically (p0.1) influenced by the addition of fibre preparation when its value was squared.
This was also the case for the enthalpy retrogradation (p0.05). The level of firmness however was influenced both by the addition of
fibre preparation and water refills in linear amounts as well as when the water refill values were squared (p0.05). By contrast, the
elasticity and chewiness were influenced by only the addition of the fibre preparation. In contrast, the input variables had no such
significant effect on the level of cohesiveness. In order to optimize production it is proposed to maximize the additive fibre
formulation and lower the enthalpy reaction The statistical modelling analysis shows that the optimal additive fibre formulation to be
at the level of 11.92% and a refill of water at 61.73%. By examining the measurements it was found that the impact of both the
addition of extra fibre preparation and refills of water is a very complex process. This is because there is no clarification provided
about the observed processes of low hardness values over an extended period of time after the addition of extra fibre preparation, as
the levels of hardness and enthalpy rate of retrogradation are also influenced by other input parameters.
Keywords: beta-glucan,bread, response surface methodology, dietary fiber
107
The Brabender MetaBridge The Software that Interconnects

Markus LOENS
Food Quality Equipment, Brabender GmbH & Co. KG, Germany
The MetaBridge is an integrated software solution that interconnects your Brabender instruments with users and with each other.
This enables users to access any instrument at any time and operate several instruments simultaneously as well. This capability
makes the taking of measurements particularly easy.
Irrespective of whether you are using the Farinograph-TS, the Moisture Tester MT-CA or any other Brabender instrument, the
MetaBridge enables you to monitor your readings live and record them simultaneously. The results can then be evaluated, printed
and exported using the software.
Retroactive downloading of older readings is also possible, since all data are stored and managed centrally in the MetaBridge.
As the software is web-based, it is platform-independent. This enables more than one user to log in at the same time and access the
MetaBridge from anywhere around the world. A reading can be retrieved on a computer, tablet or smartphone from any location,
provided the technical parameters are in place.
Live monitoring of measurement readings
Irrespective of whether you are currently on your companys premises or at another location the web-based MetaBridge software
solution enables you to monitor measurements being taken in the test lab on any instrument linked in to the MetaBridge live at any
time. The measurement readings are clearly displayed as curves. Any divergences from standard therefore become apparent
straightaway and you can react immediately. This means you are always in control.
State of the art, the MetaBridge is compatible with Apple (iOS, iPhone, iPad, MAC), Windows (Win 10, 8, 7, XP), Andriod (all
versions), Linus (all versions) and Blackberry.
A demo version of the Brabender MetaBridge you can test at www.bmb.brabender.com
Keywords: integrated,instrument,capability
108
Optimization of the Production of -Carotene by Blakeslea Trispora

Using Bug Damaged Wheat
Serap DURAKLI VELIOGLU, Goksel TIRPANCI SIVRI
Department of Food Engineering, Namk Kemal University, Tekirdag, Turkey
-carotene, a tetraterpenoid containing eight isoprene units, is an important compound since it is the precursor of Vitamin A. It has
been widely used in the food industry as a natural colorant for various products, i.e. margarine, soft drinks, and baked goods. Because
of the increasing consumer demand for natural food additives, researches about microbial production of natural colorants using
various agroindustrial substrates are of great importance. It is known that bug (Eurygaster spp. and Aelia spp.) damaged wheat is
unacceptable to be used in the baking industry, since this damage affects both the wheat yield and the gluten quality. Hence the aim
of this study was to investigate the potential usage of bug damaged wheat as the main nitrogen and carbon source of the media for
production of -carotene by Blakeslea trispora. The media for the production of -carotene by B. trispora DSM-2387 and B. trispora
DSM-2388 in shake flask culture consisted of bug damaged wheat, salt mix (K2HPO4 and MgSO4) and asparagine in the ranges of
1.5-4.0 %, 0.05-0.16 %, and 0.1-0.3%, respectively. Response surface methodology (RSM) was employed to determine the optimum
concentrations of media components for the maximum -carotene production. -carotene concentration was determined using
spectrophotometric method. A full quadratic model fit the data best for -carotene production with a high R-square value (0.999).
According to the results of RSM, the optimal concentrations of the components for the maximum production of -carotene were
determined to be 3.6631%, 0.1284% and 0.1881% for wheat, salt mix, and asparagine, respectively. Using optimized media
increased -carotene production by B. trispora DSM-2387 and B. trispora DSM-2388 to a considerable level (250.407 mg -carotene
/l) as compared to the control medium. As a result, it has been shown that bug damaged wheat can be considered as a valuable
substrate for the production of -carotene by B. trispora.
This study was supported by Namk Kemal University Scientific Research Projects Commision (Project No: NKUBAP.00.24.AR.13.10)
Keywords: bug damaged wheat,-carotene,optimization,RSM
109

Impact of Citrus Lime Juice on Nixtamalization-Like Process of Sorghum Ogi Chemical,
Functional and Anti-Nutritional Properties
Grace Oluwakemi BABARINDE, Mercy Enimie ODION, Grace Mosumola ADEGBOLA
Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
Cereal is one of the popularly consumed staple foods in developing countries. In a quest to improve the chemical, functional and
sensory attributes of products from cereal in Sub-Sahara Africa, sorghum was subjected to nixtamalization-like process. The process
was carried out by cooking 600 g of sorghum grains in 1200 ml of lime juice obtained from lime citrus fruit for 30 minutes. Sorghum
was steeped for 14 hours in the liquor. Another batch of sorghum grains were boiled and steeped in distilled water as control. The
grains were wet-milled and sorghum slurry referred to as ogi was prepared from five ratios {100:0, 75:25, 50:50, 25:75 and 0:100
(control)} of cooked and uncooked sorghum. Samples were analyzed for protein, pH, functional, anti-nutritional properties and
sensory attributes. The results indicated that the protein content ranged from 1.44 to 2.12%. Highest value was obtained in 50:50
cooked and uncooked sample while 100:0 sample and the control slurry had the lowest. The pH contents of all samples ranged from
2.81 to 2.95. The pH decreased as level of nixtamalized-like slurry in the blends increased. Bulk density values ranged from 0.50 to
0.53 g/ml with nixtamalized-like slurry being significantly higher than control sample. The same trend was observed in swelling and
water holding capacity. Swelling capacity was significantly (pogi.
Keywords: Sorghum,slurry,functional properties,nixtamalization-like,citrus lime juice
110
Evaluation of Some Soft Wheat Genotypes for Cookie Quality and the Correlations Between
Cookie Characteristics and Quality Parameters
Asuman KAPLAN EVLICE1, Aliye PEHLIVAN1, Turgay ANAL1, Ouz ACAR1, Ayten SALANTUR2, Ismail
Hakk BOYACI3, Hamit KKSEL3
1
Quality Assessment and Food, Field Crops Central Research Institute, Turkey
2
Breeding and Genetics, Field Crops Central Research Institute, Turkey
3
The aim of this study was to evaluate the cookie quality of 24 genotypes (20 advanced lines and 4 varieties) obtained from wheat
breeding program of Field Crops Central Research Institute. The correlations between cookie characteristics and quality parameters
were also investigated. The wheat samples were grown in kizce location in 2013-2014 growing season. The wheat samples were
analyses for thousand kernel weights, kernel hardness, kernel diameter and protein content. Then the samples were milled into flour
to determine the following parameters: Zeleny and modified Zeleny sedimentation values, gluten contents, Glutograph, Alveograph
and Farinograph characteristics, alkali water retention capacity and cookie quality parameters (hardness, diameter, thickness and
spread ratio). The results were statistically analysed by using JMP 7.0 software. Overall results indicated that some of the advanced
lines had superior cookie quality. Among those advanced lines, the ones numbered 1, 11 and 21 had better cookie quality as
compared to the standard varieties.
Besides quality evaluation of those wheat varieties and the advanced lines, correlation coefficients were calculated between cookie
quality characteristics and the other quality parameters. There were significant correlations between the cookie diameter and
Alveograph P (r = -0.46**), P/L (r = -0.41**), L (r = 0.30*) values, alkali water retention capacity (r = -0.45**), water absorption (r
= -0.39**), kernel hardness (r = -0.36*), Glutograph stretch (s) (r = -0.30*) and Glutograph relaxation (r = 0.42**) values.
Furthermore, cookie hardness was significantly correlated with water absorption (r = 0.54**), alkali water retention capacity (r =
0.69**), Alveograph P (r = 0.56**), P/L (r = 0.44**), W (r = 0.41**), kernel hardness (r = 0.58**) and Zeleny sedimentation (r =
0.35*) values. There were also significant correlations between the spread ratio and water absorption (r = -0.29*), alkali water
retention capacity (r = -0.30*) and Glutograph relaxation (r = 0.31*) values.
* p<0.05
** p<0.01
This research was a part of 1003 project (113O115) supported by TUBITAK.
Keywords: Wheat, cookie, quality
111
Redox Agents and N-Ethylmaleimide Affect Protein Polymerization During Laboratory Scale
Dry Pasta Production and Cooking
Joke BUGGENHOUT1, Charlotte BRUNEEL2, Bert LAGRAIN3, Kristof BRIJS1, Jan DELCOUR1
1
Microbial and Molecular Systems - Laboratory of Food Chemistry and Biochemistry, KU Leuven, Belgium
2
Food and Lipids, KU Leuven Kulak, Belgium
3
Durum wheat (T. durum Desf.) semolina gluten proteins consist of monomeric gliadin and polymeric glutenin. During high
temperature pasta drying gluten proteins form a network which impacts pasta cooking quality. At present, it is, however,
insufficiently known to what extent these proteins need to be involved in the network and how it is built. We here determined the
extent of protein polymerization necessary to obtain high pasta cooking quality. Redox agents and N-ethylmaleimide were used to
modify protein polymerization reactions in dry pasta production and cooking. The results showed that during pasta drying, glutenin
starts polymerizing already below 60 C [65% relative humidity (RH)], whereas gliadin only is incorporated in the protein network at
temperatures exceeding 68 C (68% RH) through thiol (SH)/disulfide (SS) exchange reactions. Removal of free SH groups in
glutenin by adding 2.3 mol KBrO3 or KIO3 per g dry matter semolina protein (g protein) or 13.8 mol N-ethylmaleimide/g protein
reduces gliadin-glutenin cross-linking during pasta drying and/or cooking and yields cooked pasta of high quality. Introducing free
SH groups by adding 13.8 mol glutathione/g protein increases gliadin-glutenin cross-linking during pasta processing, resulting in
cooked pasta of lower quality. We hypothesize that too much gliadin incorporation in the glutenin network during pasta processing
tightens the protein network and results in lower cooking quality.
Keywords: cooking quality; pasta drying; gliadin-glutenin cross-linking; N-ethylmaleimide; protein network; protein
polymerization; redox agents
112
Microbiological Characteristics of Tortilla

Secil TURKSOY, Yasemin YURT, Bulent KABAK
Food Engineering, Hitit University, Turkey
Tortillas can be described as flat discs made of wheat (Triticum spp.) or maize (Zea mays L.) with dimensions varying from 12 to 18
cm for diameter and from 1 to 4 mm for thickness. Tortilla is a staple food in Mexico and Central American countries and is widely
consumed by a majority of the population. The popularity and consumption of tortillas have been gradually increasing in Turkey in
the last decade. There are only six tortilla factories that have large production capacity in Turkey. The three of them are located in
orum province and have the biggest production plant (13.500 tonnes per year) not only in Turkey but also in Europe and The
Middle East. Hence, orum province is in the leading position in tortilla production. Tortilla production and sale have been
controlled by government health regulations in Turkey. In the regulation of the Turkish Food Codex on Microbiological Criteria for
food mould and yeast counts must be between 102 and 103 CFU/g tortilla whereas Bacillus spore counts must be between 4.5x103
and 1.1x104 CFU/g tortilla. However, no data are currently available on microbiological quality of tortillas consumed in Turkey.
Nonetheless, the presence of pathogenic bacteria should be expected because of the handling practices during tortilla processing line.
Therefore, the aim of this study was to investigate microbiological characteristics of tortilla consumed in Turkey. The counts of total
aerobic mesophilic bacteria, yeast, mould, rope spore, coliform bacteria and Escherichia coli and the presence of Salmonella spp.
were determined.
Keywords: Tortilla, microbiological quality
113
Modification of Cereal Brans by Mechanical, Thermal and/or Enzymatic Methods for

Improved Use as Food Ingredient
Eda AKTAS AKYILDIZ1, Juhani SIBAKOV2, Outi MATTILA2, Nesli SZER2, Emilia NORDLUND2,
Hamit KOKSEL3, Kaisa POUTANEN2
1
Food Solutions, VTT Technical Research Centre of Finland, Finland, Department of Food Engineering, Hacettepe University,
Turkey, Department of Food Engineering, Hitit University, Turkey
2
Food Solutions, VTT Technical Research Centre of Finland, Finland
3
Department of Food Engineering, Hacettepe University, Turkey
Cereal brans are excellent sources of dietary fibre. Wheat bran is rich in arabinoxylan (AX), whereas oat and barley brans are rich in
-glucan (BG). The use of wheat bran in bread baking is challenging as it usually interferes with loaf volume, texture and sensory
properties. On the other hand increasing the fibre content of beverages by addition of oat or barley brans is problematic for both
texture/consistency and storage stability. The aim of this study was to modify bran structure by mechanical, thermal and/or enzymatic
treatments to improve physicochemical properties for use as a fibre ingredient in different applications.
Wheat bran was pre-treated by extrusion or steam explosion to disintegrate the cell wall structure. Three different commercial
enzyme preparations (containing various activities: xylanase, endocellulase and phytase) were used to increase the solubility of AXs
and to decrease the phytic acid content in wheat bran. Oat and barley brans of different BG content were partially hydrolysed at high
consistency using an enzyme preparation containing xylanase and beta-glucanase. After mixing in an extruder and incubation at 50
C, a soluble -glucan fraction was extracted with boiling water and then separated by centrifugation.
Pre-treatment by extrusion resulted in less efficient hydrolysis of AX by enzymes than pre-treatment by steam explosion. With
increased temperature and time in steam explosion, soluble AX content of wheat bran increased, phytic acid content decreased and
the bran colour became darker. Soluble AX content of enzymatically hydrolysed samples after steam explosion pre-treatment varied
between 4-9% of bran dry matter depending on treatment conditions (time and temperature). The use of the modified wheat bran as
an ingredient in baking was also studied.
Water suspensions of oat and barley BGs were prepared at different concentrations (0.8-2.0% BG) and stored at 5 C during the
stability measurements. Suspension stability was affected by the molecular weight (Mw) of BG, concentration of BG and type of raw
material. BG suspensions were stable at low (0.8-1.2%) concentrations, but became viscous and unstable at higher (1.6-2.0%)
concentrations. The high BG suspensions (2.0%) prepared from barley (initially 13 and 30% BG) had higher viscosity (0.17-0.46
Pa.s) compared to the suspensions from oats (initially 15 and 30% BG), which had a low viscosity (0.03 Pa.s) after five weeks of
storage. The Mw of BG in soluble barley fractions (14,30022,600 g/mol) was only slightly higher than the Mw of BG in soluble oat
fractions (11,80013,400 g/mol), and could not explain the observed differences in viscosity. Especially barley extracts contained
also high amounts of other components, such as starch, and thus the role of starch on viscosity of the suspensions during storage was
investigated.
This study showed that the physicochemical properties of cereal brans can be improved by different treatments and used as a dietary
fibre ingredient for various food systems.
Keywords: wheat,oat,barley,bran,dietary fibre,arabinoxylan,-glucan,phytic acid,extrusion,steam explosion,enzyme hydrolysis
114

Production of Gluten-Free Foods by Peptidases from Different Sources
Peter KOEHLER
Biopolymers, Deutsche Forschungsanstalt fr Lebensmittelchemie, Germany
Studies have shown that numerous peptidases from fungi and bacteria are capable of degrading gluten in raw materials so that they
are suitable to produce gluten-free foods. Furthermore, gluten-specific peptidase activity can be induced in cereals by germination.
Currently, a prolyl endopeptidase from Aspergillus niger (AN-PEP) is available on a technical scale in food grade quality. This study
aimed at degrading gluten in food by means of peptidases from different sources by keeping the positive quality attributes of the
foods unchanged. Wheat starch, wheat bran, bread drink, rye flour, and rye sourdough were incubated with AN-PEP (4 - 60 C, pH
1.0 - 9.0, 4 - 48 h), lyophilised, and the residual gluten content was determined by a competitive ELISA based on the R5 antibody. In
addition, analytical and sensory attributes of the enzyme-treated foods were determined. Beverages with a gluten content up to 223
mg/kg, wheat starch containing more than 2000 mg gluten/kg, and even wheat bran with a gluten content beyond 100,000 mg/kg
were detoxified by AN-PEP in a wide range of pH-values and temperatures. Except for the gelatinisation properties of wheat starch,
no negative effects of the peptidase treatments on the quality of the food were found. Peptidase treatment did not affect the
concentration of nutritionally positive ingredients (dietary fibre, folates) of wheat bran. Compared to conventional bran, germinated
grains yielded bran with a 1.5-fold and 20-fold increase in fibre and folate contents, respectively. Thus, this specially processed bran
can be regarded as a gluten-free food with an additional health effect for coeliac disease patients. Sensory analysis of bread drink
confirmed that peptidase treatment had no negative effect on the quality. Optimisation of the recipe finally enabled the production of
gluten-free rye bread using peptidase-treated rye flour and egg albumen. Sensory studies of the breads showed that the quality was
inferior to conventional rye bread but significantly higher than the quality of gluten-free bread made from the naturally gluten-free
raw materials buckwheat, rice, and maize concerning texture, aroma, and taste. Studies on cereal peptidases induced by germination
have shown that it is possible to produce gluten-free beer in compliance with legal regulations in Germany. Malt with high peptidase
activity was produced by optimizing the conditions of germination. Peptidases were enriched and stabilised by extracting the malt
with water and concentration of the extract. The concentrated malt extract was added to conventional (gluten-containing) barleybased wort and gluten-free beer was produced using suitable process conditions. The sensory properties of the gluten-free beer were
comparable with those of conventionally produced beer except for decreased foam stability. In summary, the study showed that
gluten-containing raw materials can be rendered gluten-free by means of gluten-specific peptidases.
Keywords: AN-PEP,Gluten-specific peptidases,Gluten-free foods
115
Development of Improved Reference Materials for Food Allergen and Gluten Analysis
Sndor TMSKZI1, Katharina SCHERF2, Lvia HAJAS1, Kitti TRK1, Peter KOEHLER2,
Roland Ernest POMS3
1
2
Deutsche Forschungsanstalt fr Lebensmittelchemie, Leibniz Institut, Germany
3
Department Food, Agricultural Products, Cosmetics, Pharmaceutical and Forensic, Imprint Analytics GmbH, Austria
The increasing demand for safe gluten-free products is accompanied by the need of reliable quantification of gluten in food products
intended for customers suffering from gluten hypersensitivities. Several methods [immunochemical based solutions, PCR, separation
techniques coupled with MS] are available for the qualitative analysis or quantitative determination of the triggering proteins, or
other proteins or nucleic acids that indicate the presence of critical food components. Today the most frequently used analytical
methods are the ELISA-based laboratory kits and the lateral flow rapid tests (LFD). However there are some partly or fully
unanswered questions around the application or even the validation of allergen analytical methods. From an analytical point of view,
a considerable source of uncertainty is the variability of antibodies, target epitopes, sample preparation procedures among ELISA kits
and also the lack of a commonly accepted gluten reference material. This may be due to processing (i. e. heat treatment, ionic
strength, different food matrices, etc) and genetic and environmental (GxE) effects.
The task force for the development of food allergen and gluten-free reference materials within the MoniQA Association (Monitoring
and Quality Assurance in the Total Food Supply Chain) aims to provide guidelines for method validation and to develop and produce
improved reference materials and incurred materials for proficiency tests and validation studies. The status of the development of
gluten reference materials planned to be reported in this presentation.
To cover genetic and climatic variability, grains of wheat cultivars from different geographical origins (Australia, Austria, Canada,
China, Germany and Hungary) were sourced and milled into white flours. All cultivars, four selected cultivars from three harvest
years (2011, 2012 and 2014) and mixtures of five and all investigated cultivars were also analysed. All 36 wheat flour samples were
characterised by near-infrared spectroscopy, crude protein content (Dumas, N x 5.7), content of wet and dry gluten, one-dimensional
SDS-PAGE, SE-HPLC and RP-HPLC after modified Osborne fractionation. Based on these data, qualitative and quantitative
selection criteria were developed to choose cultivars that are as representative as possible for the broad range of cultivars grown all
over the world. Based on all measurements of the 36 wheat flours, ranges were defined (mean of all measurements standard
deviation) for crude protein content, ratios of prolamins/glutelins, low-/high-molecular weight glutenin subunits and alpha-/gammagliadins and contents of omega 5- and omega 1,2-gliadins. All flours that had values outside these ranges were excluded. These
criteria allowed the selection of potential cultivars that appeared suitable as reference materials. Some individual varieties and the
mixtures of varieties were also studied with two types of ELISA kits in native form and also in well defined model matrices. With the
help of these results, the rate of analytical errors originated from GxE and processing factors can be predicted.
Keywords: gluten analysis,ELISA ,GxE variability,reference material
116
Improving Quality of Gluten-Free Bread by Addition of Protein Isolate from Rice Bran
Suphat PHONGTHAI1, Saroat RAWDKUEN1, Stefano D'AMICO2, Regine SCHOENLECHNER2
2
1
Program of Food Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai, Thailand
Department of Food Science and Technology, Institute of Food Technology, BOKU - University of Natural Resources and Life
Sciences Vienna, Austria
Gluten free dough systems lack the viscoelastic network required to resist gas production and expansion during baking. Some
approaches towards improvement of gluten-free bread have been revealed so far, e.g. addition of proteins, hydrocolloids, emulsifier,
enzymatic treatments or sour-dough fermentation. Often egg albumin is used as protein source, which is from animal origin and
belongs to one of the main allergens. Aim of this study was to replace egg albumin by a vegetable protein. Rice bran, a cheap byproduct, was used as starting material for protein isolate preparation. The extraction was performed on pilot scale under alkaline
conditions (pH 10). Afterwards the proteins were precipitated at pH of 4.5, centrifuged and freeze dried. The final isolate was
composed of 63.410.54% protein and 6.430.46% dietary fibre. For baking trials a rice flour recipe with hydroxypropyl
methylcellulose, emulsifier, vegetable fat and ovalbumin as additives. The water content was hold constant at 105% based on dry
ingredients. In an experimental design addition of proteins (rice bran protein isolate and ovalbumin) was varied between 0 to 4 %.
(w/w). Also the recipes with 1% and 2% (w/w) of both protein sources were prepared for proteins interaction study. The quality of
gluten-free bread was evaluated by the specific volume, firmness, colour, pore size and distribution. Breads with 2% protein addition
showed highest specific volume (P<0.05) and statistical evaluation revealed strong influence of protein on relative elasticity.
Keywords: Gluten-free bread, protein isolate, rice bran, relative elasticity
117
Gluten Free Instant Rice with Slower Digestibility by Modifying Process Conditions
Rachel HSU1, Yung-ho CHANG2
1
Technical Service Session, China Grain Products R&D Institute, Taiwan

2
Department of Food and Nutrition, Providence University, Taiwan
Rice products provide major source of carbohydrate for daily life in Asia. As people are suffered from gluten in daily diet, rice offers
a better choice of diet due to its property of gluten free. Generally, rice is consumed in its kernel form as table rice. However, rice is
considered a high glycemic index (GI) food due to its high starch digestibility. Efforts had been made to reduce the digestibility of
rice starch via the selection of rice variety or the improvement of processing methods. This report aims to optimize the traditional
processes for preparing instant rice with minimize starch digestibility in the final rice food products. Englysts assay was used to
analyze the starch digestibility by dividing starch fractions into rapidly digestible starch (RDS), slowly digestible starch (SDS) and
resistant starch (RS). Three representative rice varieties planted in Taiwan with low and high amylose contents were investigated,
including their physicochemical and molecular properties. Instant rice products were prepared by improved cooking, refrigerating
and drying conditions, as compared to the traditional method. Results showed that the selection of rice variety and processing
condition, as well as their interaction, significantly affected the RDS content of instant rice. It was possible to reduce starch
digestibility by using proper rice varieties and by preparing in optimal process conditions. Cooking condition with lower temperature,
shorter time and lesser amount of water used significantly reduced the RDS content of cooked rice. It was evidenced from SEM
photogram that lower cooking temperature resulted in starch gelatinization without disruption of starch granules, consequently
leading to a lower starch digestibility. The re-crystallization of starch molecular structure from refrigeration at 4C for one day also
played the role to reduce starch digestibility. Furthermore, the synergy of refrigeration and low temperature drying significantly
hampered the digestibility of rice starch. The instant rice product is not only available to reduce rice starch digestibility but also a
good choice as gluten free products.
Keywords: instant rice,gluten free,starch digestibility
118
Gluten-Free Food Products 3

Durum Wheat vs Gluten Free Pasta: Sensory and Nutritional Properties
Joel ABECASSIS1, Christine PETIT2, Marie-franoise SAMSON1
2
1
UMR-IATE, INRA, FRANCE
CFSI-SIPPAF, CFSI-SIFPAF, FRANCE
Pasta is one of the most typical dishes of the Mediterranean diet. It presents many advantages: easy to prepare, delicious and
nutritious with a large affordability for all kind of consumers.
Traditional pasta is prepared in Mediterranean basin from durum wheat which is considered as the most suitable raw material. For
other areas when it is lacking, durum wheat can be substituted partially with hard wheat or even with one part of any other flour
(pseudo-cereals, legume, etc.).
Since many years, another type of pasta is also prepared: Gluten-free pasta. This type of pasta has been developed specifically for
patients suffering from celiac disease. Nevertheless, in more recent times a worldwide anti-gluten hype has developed that might
impact not only on the way pasta is perceived but also on the whole durum supply chain.
The aim of this communication is to analyse the technological, sensory, nutritional and economic consequences of gluten suppression
in pasta.
Indeed, gluten proteins play a key role to process durum semolina into suitable conventional pasta by developing a continuous
network around the starch granules. When gluten is removed the starchy components must be modified in order to obtain a
continuous microstructure. This requires modifying pasta processing through introduction of a heat treatment and nowadays, very
often in combination with using additives (emulsifiers, gums and proteins).
Sensory properties of GF pasta are far from those of traditional pasta. Appearance of GF pasta made with rice flour, pseudo-cereals
and legume flours are lesser attractive compared to the amber yellow color of durum wheat pasta. Cooking quality of GF pasta is
generally poorly rated exhibiting high cooking losses and a lower resistance to overcooking.
Nutritional properties of pasta are also impacted. Generally speaking, GF pasta exhibit less protein content, less fibre and less
micronutrient content. As the microstructure of pasta is also affected by no gluten network inside, the glycemic index is increased.
This may result in body weight increase and in some deficiencies.
Considering also the economic impact the price of GF pasta may increase significantly with consequences on its affordability.
To conclude, If gluten-free pasta are essential to consumers with celiac disease and other gluten proven pathologies, for a large
majority of consumers it is much more recommended to continue to eat traditional pasta made with durum wheat.
Keywords: durum, pasta, gluten-free, quality, nutrition, processing
119
Gluten-Free Sourdough Bread Properties and Dough Rheology

Gulsum Merve TURKUT, Sebnem TAVMAN
Food Engineering Department, Ege University, The Faculty of Engineering,, TURKEY
Bread is widely produced and consumed in worldwide that is the most essential food in human nutrition due to nutrition value, being
economical and can be easily reached (Cauvain, 2007; Nanditha and Prabhasankar, 2009). Traditionally bread is based on wheat
flour to ensure improved dough rheology and bread structure in bread production. However, people with celiac disease can not
consume wheat or glten including foods due to the small intestinal mucosa damage (Hamer, 2005). Worldwide, 0.61.0% of the
population is affected by cealic diases (Fasano and Catassi, 2012), therefore, the bakery industry develops dough properties and final
product quality for gluten-free formulations (ok and Hayta, 2015). The use of starch is essential because of lack of the gluten
during the production of gluten-free bread and it is lead to be much closer to the viscosity of a cake batter than a bread dough
(Cauvain,2007).
In this study, the effects of quinoa flour on the rheology of gluten-free sourdough bread dough were examined. The quinoa flour was
added at 0-12.5-25-37.5 and 50% level into a gluten-free dough formulation based on flour and starch mixture. The sourdough was
produced from buckwheat using Lactobacillus plantarum and added to 40% level. The rheological analyses were performed at 25C
with parallel plate geometry (40 mm diameter, 1 mm gap). The shear stress was measured between the shear rates of 0.1-100 s-1.
Frequency sweep tests were carried out at 0.110 Hz at 0.01% strain (viscoelastic linear range was determined with a previous
amplitude sweep from 10-3 to 102%), and storage modulus (G) and loss modulus (G) were measured. The power law, Bingham and
Herschel-bulkley rheological models were employed in order to evaluate the effect of quinoa flour on the flow behaviour of the
sourdough. According to the rheological studies, it was found that power law model is the most suitable model to represent the
rheological characteristics of sourdough. The coefficients of determination (R2) for the models were found between 0.97 -0.99 and
flow behavior index (n) was lower than 1. Also it was observed that power law model consistency index (K) of sourdough was found
ranging from 526 to 650 Pa.sn . The value of elastic modulus, G', was higher than that of the viscous modulus, G''. It was observed
that the elastic and viscous modulus of all sourdough increased with the increasing in quinoa flour ratio.
Keywords: Gluten free,dough rheology,quinoa,sourdough,rheology
120
Carob Enriched Buckwheat Bread A New Alternative in the Gluten-Free Diet

Martina AVBELJ1, Monika PORIN2, Boris KOVA2, Sonja SMOLE MOINA3, Peter RASPOR4
1
Food technology dept., Biotechnical Faculty, University of Ljubljana,, Slovenia

2
RD, Mlinotest ivilska industrija d.d., Ajdovina,, Slovenia
3
Food technology dept., Biotechnical Faculty, University of Ljubljana, Ljubljana,, Slovenia
4
Institute for food, nutrition and health, 3Faculty of Health Sciences, University of Primorska, Izola,, Slovenia
Since the discovery of celiac disease the number of people diagnosed with the disorder is increasing and the prevalence is estimated
about 1% of the worlds population. A much higher percentage of the general population than this 1% consider themselves to be
suffering from wheat sensitivity and exclude wheat from their diet. As commercial gluten-free cereal foods, made of refined flours or
starches, are of lower nutritional value compared to their wheat counterparts, increased needs for alternative nutritionally and
technologically improved gluten-free raw materials present a major and fast development of new functional foods. In the case of
gluten-free foodstuffs, elimination of a raw material causing gluten intolerance in the final product (wheat, rye, barley or oats), leads
to a considerable reduction of the levels of dietary fiber, vitamins B and minerals (magnesium, zinc, iron, copper). Currently the
gluten-free food manufacturers are focused on the use of pseudocereals as they are considered as potentially gluten-free grains with
an excellent nutrient profile, capable of diversifying this rising market. In our study gluten-free bread was made of buckwheat and
carob, two ingredients with a well-documented potential for nutritious diet. Buckwheat is characterized by high quality proteins,
starch, vitamins, minerals and a high content of flavonoids with antioxidant, anticancer and anti-inflammatory activity. Carob, on the
other hand, is an excellent source of dietary fiber which improves besides the nutritional value also the technological characteristics
of gluten-free bread. Additionally, it contains a high content of phenolic compounds, minerals and vitamins. In the present study
buckwheat flour was substituted with different amounts of carob flour, respectively, and instrumental, technological and
microbiological experiments were conducted and compared to the control sample with no carob flour addition. Carob flour addition
significantly changed the pH value of the bread; the greater the percentage of added carob flour the lower was the pH of selected
breads. The addition of carob flour also affected the colour of the bread since breads with higher carob flour additions had lighter
colour compared to breads with lower carob flour additions and to the control sample. The firmness of the carob enriched bread also
strongly depended on the carob flour addition; the more carob was added to the bread the greater was the obtained firmness. The
addition of carob flour had a significantly impact on the rheological properties of the dough. Despite higher addition of water, the
dough with added carob flour remained stable and less sticky compared to the control and was therefore easier to mould. The
addition of carob flour contributed to a higher volume of the baked product as well as to a richer aroma and fuller flavor. Moreover,
the addition of carob flour significantly increased the dietary fiber content and hence the nutritionally value of the product. We also
found that with the increased addition of carob flour to bread, the concentration of vanillic acid, luteolin, apigenin-7-G and orientin
significantly increased compared to the control sample, which clearly confirms carob as a good source of polyphenols. On the basis
of current publications which stated antimicrobial activity of carob extracts against various species of bacteria and fungi,
antimicrobial effect of carob enriched bread was evaluated in comparison with the control sample of bread with no carob added.
Results showed that a higher concentration of carob flour addition exhibited reduced growth of Bacillus subtilis and filamentous
fungi in bread compared to the control sample. Based on our results we conclude that carob is due to its high nutritional value,
positive technological impact and antimicrobial potential just the right choice for the gluten-free industry.
Keywords: Keywords: buckwheat, carob, gluten-free bread
121
Influence of Quinoa Flour on Rheological Properties of Gluten Free Cake Batter and Cake
Properties
Neslihan BOZDOAN1, Seher KUMCUOLU2, ebnem TAVMAN2
1
Ege University Department of Food Engineering, Ege University Graduate School of Natural and Applied Sciences, Turkey
2
Ege University Department of Food Engineering, Ege University, Turkey
Recent studies showed us gluten-free products originating from cereals must be enriched in nutritional content. Pseudo cereals like
amaranth, quinoa and buckwheat thought to have excellent nutritional profile for gluten-free products. Because of this reason quinoa
flour (12.66% moisture, 13.72% protein, 6.84% crude fat, 2.45% ash, 16.27% total dietary fiber) was chosen to use in the present
study. The main aim of this study was to produce and evaluate gluten-free cake formulations which have quinoa flour, rice flour and
potato starch at different ratios (0/50/50, 25/37.5/37.5, 50/25/25, 75/12.5/12.5) in order to determinate most acceptable quinoa flour
ratio. In line with this purpose influence of quinoa flour on the rheological properties of batters and physical, chemical properties and
quality parameters of cakes were investigated.
It was observed that the density of cake batters increased with quinoa substitution increased (p2=0.999-0.995 was the most suitable
model to represent the rheological characteristics of cake batters (pG) and viscous modulus (G) values of the samples (p
Keywords: Gluten-free cake,Quinoa flour,Batter rheology,Cake properties
122
Genetics, Breeding and Agronomy

Design Healthier and High Quality Grains Using Systems-Genetics Approach
Nese SREENIVASULU
Grain Quality and Nutrition Center, International Rice Research Institute, Philippines
Advances in rice research have typically veered towards increasing food production to feed a growing population. Acceptance of new
rice genotypes by producers and consumers hinges not only on their potential for higher yield but recent emphasis has also been on
premium-value genotypes that have the ability to satisfy consumer preferences for grain quality. This presentation provides insights
into how to link grain quality attributes and sensory perception to support breeding superior rice varieties. Recent advances in quality
profiling and omics technologies have provided efficient approaches to identify the key genes and biochemical markers involved in
rice quality traits. Emphasis has been given to the upcoming area of holistic understanding of grain quality and attributes derived
from sensory evaluation to leverage integrative gene discovery strategies that enable breeding programs to efficiently tap the huge
genetic diversity in rice for novel genes that enhance rice food quality.
Besides capturing quality preferences, further efforts are needed to combine high yield with superior quality and nutritious grains.
Being a staple food for more than half of the worlds population, assessment of rice should go beyond the premium traits into other
valuable traits that present health and nutritional benefits to the consumers. Resistant starch and higher amylose content is known to
effectively lower the glycemic index of rice and thus designing rice to improve starch quality resulting to a relatively lower rise in
postprandial blood glucose level (lower glycemic index, GI) will be an important step. Proteins and micronutrients that are mostly
concentrated in the aleurone layer of the rice grain also present additional nutritional value, even more when rice is consumed
unpolished. Hence understanding grain quality per se in brown rice versus milled rice and exploring the genetic diversity to improve
health and nutritional attributes in the current breeding programs using genomics knowledge leads to design future grain of rice.
Keywords: rice grain quality,systems-genetics,healthier rice,low glycemic index
123
Microbial Seed Dressing to Increase Grain Yield and Quality

ems YONSEL1, Miray SEVIM2
1
Food Engineering Department, Okan University, Turkey

Research and Development, Simbiyotek Biyolojik rnler A.., Turkey
The interaction of microbiota with wheat can also be used to increase grain production, quality and nutritional properties.
Commercial biological products (PGPR, AMF) are usually applied to vegetables (protected production) and in forestry. Rhizobiaceae
(PGPR) colonizing roots can fix nitrogen; Mycorrhizal fungi (AMF) help roots taking nutrients. But there are scarcely commercial
products for field crops, especially wheat. For extensive use by arable crops, seed dressing (coating) may be the most convenient
concept for supplying a biological agent. Seed coating is used for commercial seed dressings. However, seed coating with PGPRs is
often challenging, requiring a long shelf life, and compatibility with other seed dressings.
Trichoderma harzianum is known as a fungus with bio control properties but some isolates can colonize roots and establish a
symbiosis with the plant. Trichoderma harzianum KUEN 1585 (commercial brand name Sim Derma developed by Simbiyotek
Biological Products) formulations for wet and dry seed coating are patented (TR/2007/09242, 31.12.2007; EP8866322,4, 13.11.2008;
TR/2009/08397, 05.11.2009). Trichoderma harzianum KUEN 1585 is resistant to chemical fungicides and pesticides; can be used
together with chemicals and fertilizers.
The seed dressing formulation (WP) is mixed together with fungicides and insecticides slowly by continual stirring in 1 L water and
diluted to 10 L with water. 10 L solution is sprayed on 1 ton wheat seeds. Coated seeds can be packed in bags and sown in 1-2
months.
Trichoderma harzianum KUEN 1585 colonize roots of the wheat. The result is longer, stronger and more capillary roots and higher
chlorophyll content. In addition Trichoderma harzianum KUEN 1585 makes soil micro elements available for the plant.
Field results between 2010 and 2014 in Turkey and Ukraine show that Trichoderma harzianum KUEN 1585 application can reduce
sowing by 10%, increases flag leaf chlorophyll content by 30-109%, flag leaf nitrogen content by 39-185%, and coefficient of
tillering by 33%, improves dry matter content of green parts up to 33 %, wall thickness of the stem up to 75% and the yield by
6-27% and gluten content by 11-39%.
Stronger and more hairy roots help the plant to get more water and nutrients from the soil. Sprouting is stronger and earlier; the
tillering better so that sowing rate can be reduced. Higher concentration of chlorophyll and higher surface area of flag leaves mean
that the plant can make considerably more photosynthesis, i.e. gain more energy. More nutrients and more energy can only result in
more production of plant material: grain and straw.
The measurement of the dry matter of the green parts and wall thickness of the stem show that Trichoderma harzianum KUEN 1585
plants produce more straw. Another benefit is that higher dry matter and higher wall thickness of stem makes the plants resistant to
bending by storms.
Trichoderma harzianum KUEN 1585 treated wheat have higher tillering rate, needs less (10-20%) sowing, is resistant to bending by
storm and produces more grain: higher yields and better quality.
Keywords: PGP fungus, Trichoderma harzianum KUEN 1585,seed coating
124
Genomic Selection for Baking Quality in Applied Bread Wheat Breeding

Sebastian MICHEL1, Christian KUMMER2, Franziska LOESCHENBERGER3, Christian AMETZ4, Heinrich
GRAUSGRUBER5, Hermann BUERSTMAYR1
1
Department of Agrobiotechnology, IFA-Tulln, University of Natural Resources and Life Sciences Vienna, Austria
2
Versuchsanstalt fr Getreideverarbeitung, sterreichische Mhlenvereinigung e.V., Austria
3
Saatzucht Donau GesmbH. & CoKG, Quality wheat breeding, Austria
4
Saatzucht Donau GesmbH. & CoKG, Bioinformatics, Austria
5
Department of Crop Science, Plant Breeding Division, University of Natural Resources and Life Sciences Vienna, Austria
Breeding winter wheat for baking quality is a challenge due to the large number of loci influencing the various properties of the
dough as well as loaf volume, texture and structure. Wheat breeders usually select genotypes with superior quality by traits like the
protein content and sedimentation value or by parameters obtained from laborious rheological tests. Selection for baking quality and
favorable dough properties is therefore carried out very late in applied wheat breeding programs. Genomic selection with thousands
of markers covering the genome with a high density makes a 2-3 years earlier selection for these traits possible, and has great
potential of significantly accelerating the genetic improvement of baking quality in bread wheat breeding.
We analyzed a population of more than 300 genotyped wheat inbred lines from an applied wheat breeding program, which were
tested for their protein content and sedimentation value in multi-environment trials in 2009-2014. Multiple samples of all inbred lines
were taken from these trials and analyzed in the lab for their rheological properties employing the Farinograph, Extensograph and
Alveograph. The specific aims of this study were (1) to investigate the merit of genomic selection for baking quality related traits and
(2) increase the prediction accuracy of these traits by integrating prior knowledge of their genetic architecture with dough rheological
interpretations. Additional to the standard G-BLUP model, we used selection indices to combine both genomic predictions with the
available data on protein content and sedimentation value. We also studied the merit of taken epistasis into account and giving a
larger weight to the major QTL GluB1 and GluD1.
Most of the rheological parameters could be predicted with an acceptable accuracy in two independent validation population (r =
0.14 - 0.65). Depending on the strategy, the prediction accuracy of the various traits was strongly increased (25-100%) in comparison
to the G-BLUP model. Hence, our result show the great benefit of combining different sources of agronomic, genomic and
rheological knowledge. Given these results, genomic selection proved to be a very promising approach to pre-select elite germplasm
for baking quality in applied bread wheat breeding programs.
Keywords: Genomic selection; wheat breeding; baking quality; Extensograph; Farinograph; Genomic prediction; G-BLUP
125
Glyphosate Residues in Soils Harm Corn Plants

Bahar YILDIZ KUTMAN1, mit Bar KUTMAN1, Patrick BROWN2, Bradley HANSON3
1
Faculty of Agriculture and Natural Sciences, Konya Food and Agriculture University, Turkey
2
Department of Plant Sciences, University of California, Davis, USA
3
Department of Plant Sciences, niversity of California, Davis, USA
Glyphosate, which is one of the most commonly used herbicide worldwide, controls a very broad spectrum of weeds by inhibiting
the shikimate pathway. While glyphosate is often considered to have little or no soil activity, the mean half-life of glyphosate in the
soil is reported to vary between 2 and 150 days depending on the soil characteristics and environmental conditions. The
bioavailability of glyphosate in the soil may be affected by the physical and chemical properties of the soil. Due to its structural
similarity to phosphate and high affinity to divalent cations, its interactions with nutrients in the soil are of great interest in this
respect.
In this study, corn plants (Zea mays cv. Precious Gem) were grown under greenhouse conditions in either a sandy a clay soil from
California. In each experiment, before the seeds were sown, glyphosate was applied as a drench treatment to the soil at different rates
including the recommended herbicidal rate (1X = 1.12 kg ae/ha). After investigating the impacts of glyphosate at different rates on
corn plants in the first experiment, the effects of the time between glyphosate application and seed sowing as well as soil phosphorus
(P) and micronutrient (including manganese (Mn), zinc (Zn), cupper (Cu)) applications were studied in the subsequent experiments.
Plant growth was monitored on the basis of shoot biomass and plant height, leaf SPAD values, shoot shikimate accumulation and
shoot mineral concentrations were measured.
Plants grown in clay soil were not affected by high levels of glyphosate whereas plants grown in sandy soil exhibited significant
damage. Shoot biomass production and elongation were progressively reduced by higher rates of glyphosate. The injuries were
associated with reduced SPAD values and increased shikimate concentrations. The incubation experiment showed that the severity of
glyphosate injury to corn plants in sandy soil did not change significantly over the course of 2 weeks. Glyphosate was still active but
to a lesser extent even when it was applied 4 weeks before sowing. In clay soil there was no significant interaction between
glyphosate and P in terms of plant growth or mineral status. In contrast, higher levels of P applied to sandy soil markedly aggravated
the glyphosate damage to corn plants. At higher rates of P application, the shoot P concentrations of plants grown in sandy soil
increased with glyphosate treatment, indicating a competition between glyphosate and phosphate for binding sites in the soil.
Applications of Mn, Zn and Cu alone or in combination to sandy soil did not have any effect on corn plants in the absence of
glyphosate. In glyphosate treated pots, however, Cu containing fertilizer applications aggravated glyphosate damage while the Mn
and Zn treatments were ineffective. Apparently the glyphosate damage was not due to an induced deficiency of any of these
nutrients. The shoot micronutrient results revealed that glyphosate reduced iron (Fe) concentration which was further lowered by Cu
applications.
These results indicate that, glyphosate residues in sandy soils may remain active for several weeks and cause serious damage to corn
plants. The severity of injury depends on the physical propertied of the soil as well as the P and micronutrient levels. These factors
should be considered to prevent losses due to glyphosate damage when glyphosate is used as a pre-plant herbicide in the production
of glyphosate-sensitive corn.
Keywords: glyphosate, corn, phosphorus, micronutrients, soil type
126
Breeding (Short Presentations)
Determination of High Quality Winter Malting Barley Genotypes for Rainfed Condition of
Central Anatolia
Safure GLER1, Recai ERCAN2, Taner AKAR3, Ismail SAYIM4, Turgay ANAL1, Namuk ERGUN4,
Sinan AYDOAN4
1
Quality Evaluation and Food, Field Crops Central Research Institute, TURKEY
2
Food Engineering, Ankara University, TURKEY
3
Faculty of Agriculture, Akdeniz University, TURKEY
4
Plant Breeding, Field Crops Central Research Institute, TURKEY
The aim of this study was to determine high malting quality winter barley genotypes cultivated under rainfed condition of Central
Anatolia Region during the years of 2006-2007 and 2007-2008. The experiments were conducted at ten different locations of the
region by using totally 6 cultivars ( Aydanhanm, Zeynelaga, Anadolu-98, Cumra, Catalhyk and Sladoran) and 30 candidate lines
selected from different breeding programs including a private malting barley breeding program under triple lattice design. All
genotypes were routinely tested by using malting and mashing parameters after grain harvest during two successive seasons over ten
locations. In the Central Anatolian Condition, candidate Line 35 which was released as cultivar Durusu after this study showed
higher level malting performance compared to all candidate lines and cultivars and ranked as the first group malting barley genotype
in terms of both high malting extract and grain yield. In addition to this, candidate lines such as 13, 1, 34, 31, 21, 32, 7, 16 and 33
were the second group malting barley genotypes while candidate Lines 3, 10, 8, 22 and cultivars Aydanhanm and Cumra consisted
of the third group of malting barley genotypes in terms of both high malting extract and grain yield. Moreover, malting parameters to
be used in breeding program under rainfed condition and suitable location for malting quality were determined.
Keywords: Malting barley improvement, genotypes, garin yield, malt extract, locations
127
In Terms of HMW-GS Characterization of Some Bread Wheat Genotypes.

Ismail NANEL1, Mehmet KOYUNCU2, Mehmet Ali SAKN1, Abdlvahit SAYASLAN3
2
1
Field Crops, Gaziosmanpaa university Faculty of Agricultural, Turkey
Food Science and Engineering, University of Karamanolu Mehmetbey, Turkey
3
Food Technology Area, University of Karamanolu Mehmetbey, Turkey
The high molecular weight subunits of bread wheat genotypes are important for gluten quality. Bread wheat (Triticum
aestivum L.) have encoded of 1 st chromosome groups on the long arms to Glu-1 locus that have HMW-GS (1A, 1B,
1D respectively). Some of the HMW-Gs have been effective for the baking and viscoelasticity which parameters are
important. In this study, Bread wheat the high molecular weight glutenin subunits (HMW-GS) were scanned quality
parameters by the method of SDS-PAGE. In this study, Bread wheat genotypes, aproximately 40, that the alleles were
compared with standart varieties, Chinese Spring, Janz, Gabo, Baxter, Cheyenne, Free Gallipoli, Insignia, and detected
bands 1A, 1B, 1D from the genome. As a result, Gli-1 loci-encoded HMW were performed the quality of glutens
scored. Most of the studied genotypes are of HMW glutenin subunits that the quality affect positively. Also, Sagittario
and Hystar have (1, 7+9, 2+12 / 1, 17+18, 2+12) alleles that play superior role on mixograph and viscoelasticity. Some
of the genotypes, such as; Bereket, Demir-2000, Nacibey, Nota, were determined to contain alleles that the quality
affect negatively. The results indicated that Bezostaja-1, Tahirova-2000, Nota, Tanya, K-99, Sila, Irishka genotypes
with standart varieties may be replace for they have similar alleles.
Keywords: Alleles,Bread wheat,Genome,Loci,Quality
128
Use of Index Selection Methods for Determination of High Yielding and Quality
Feed Barley Genotypes
Sinan AYDOAN1, Namuk ERGN1, Ismail SAYM1, Taner AKAR2, Turgay ANAL3, Safure GLER3,
Dn ERMER3
1
Barley Breeding, Central Research Institute for Field Crops, Turkey

2
Field Crops Department, Akdeniz University, Turkey
3
This study was carried out under rainfed conditions in five locations of Central Anatolia trough in 2014-2015 seasons.
Totaly 24 genotypes including four common feed barley cultivars such as Aydanhanm, Tarm 92, etin 2000 and
Larende were tested under randomized complete block design with four replicates. Grain yield, 1000 kernel weight,
volume weight, protein ratio and large grain (above 2.5 mm) were analysed and combined to estimate an index selection
criterion based Smith-Hazel method for each genotype. Two different index selection approaches were consisted by
using broad sense heritability calculated trough expected mean squares by ANOVA tables for each traits and economic
weight. Broad sense heritability were 0.73 , 0.70 ,0.67, 0.71, 0.52 for 1000 kernel weight, grain yield, large grain,
volume weight and protein ratio, respectively. In addition to this, economic weight vector was divided into grain yield
(0.5) and grain quality (0.2 for large grain and protein ratio and 0.05 for 1000 kernel weight and volume weight). There
was no significant difference (p>0.05) between two selection index approaches based on rank correlation. However,
there was a significant difference (p<0.05) between index methods and tandem selection for grain yield based on rank
correlation. These results showed that index selection methods using heritability and economic weight can be used
instead of tandem selection.
Keywords: feed barley, index selection, tandem selection, grain yield, grain quality parameters
129
Molecular Screening and Identification the Carriers of Yr and Lr-genes in Wheat

Germplasm of Central Asia
Alma KOKHMETOVA1, Ram SHARMA2, Shynbolat RSALIYEV3, Kanat GALYMBEK4, Zagipa
SAPAKHOVA1, Makpal ATISHOVA1, Zafar ZIYAEV5, Alexey MORGOUNOV6
1
Genetics and Breeding, Plant Biology and Biotechnology, Kazakhstan

2
Plant Breeding, ICARDA-Tashkent, Uzbekistan
3
Laboratory of Plant Immunity, Institute for Biological Safety Problems, Kazakhstan
4
Agriculture Faculty Plant Protection Department, Kazakh National Agricultural University, Kazakhstan
5
Plant Breeding, Uzbek Research Institute of Plant Industry, Uzbekistan
6
Plant Breeding, International Maize and Wheat Improvement Center (CIMMYT), Turkey
Bread wheat (Triticum aestivum L.) is the most important crop in Central Asia directly linked to food security. Resistance to stripe
Puccinia striiformis f.sp. tritici (Pst), and leaf rust caused by Puccinia triticina Eriks. are the most important objectives in Central
Asia and are the major factor that adversely affects wheat yield and quality and causes considerable economic damage. This study
was conducted to (i) examine pathotype variability of Pst, (ii) evaluate stripe rust resistance in a set of winter wheat cultivars and
advanced breeding lines, and (iii) identify the presence of Yr9, Yr10, Yr15, Yr9/Lr26/Sr31, Lr34/Yr18, and Yr17/Lr37/Sr38 using
linked molecular. The Pst population in Kazakhstan is diverse as reflected through 10 different races possessing a range of virulence.
Analysis of these pathotypes using 12 stripe rust resistance (Yr) genes showed different virulence patterns. The pathotypes 86E16 and
79E187 were most virulent. Seedling evaluation of 62 genotypes using the 10 pathotypes showed arrays of variations for resistance.
Bunyodkor and Barhayot cultivars showed resistance to all 10 pathotypes. The wheat genotypes showed different levels of resistance
under field conditions.A number of genotypes differed in their level of disease severity in Kazakhstan and Uzbekistan suggesting that
Pst populations differed between the two countries. The wheat breeding lines and recently released cultivars possess a range of
variability for response to Pst races. Most of the new wheat cultivars and advanced breeding lines showed lower disease severity
compared to widely grown commercial cultivars suggesting improvement in stripe rust resistance breeding. Many wheat genotypes
possessed one or more of the stripe rust resistance gene complexes. Twenty seven of the 62 genotypes showed Yr10, Lr34/Yr18,
Yr9/Lr26/Sr31, and Yr17/Lr37/Sr38 in several genotypes. However, none of the above gene was present in a few highly resistant
genotypes suggesting the presence of additional resistance genes. We identified a number of wheat genotypes highly resistant to
stripe rust, which could be further evaluated for release of new varieties or used in breeding program. One resistant line from this
study was identified as new variety in Uzbekistan.
Keywords: molecular markers . resistance genes stripe rust . leaf rust . Triticum aestivum L. . virulence . wheat
130
Association Mapping of Root Traits for Drought Tolerance in Bread Wheat

Israr AHMAD1, Habib AHMAD2, Inam ULLAH2, Samiullah KHAN3
1
Deaprtment of Botany, Women University AJ&K, Bagh, Pakistan

Department of Genetics, Hazara University Mansehra, Pakistan
3
Department of Botany, Women University of AJ&K, Bagh, Pakistan
2
Triticum aestivum (Bread wheat 2n=6x=42) belongs to family Poaceae having hexaploid genome (AABBDD) of 17 Gb. Wheat is the
staple food of Pakistan and covers 37% of the cultivable land and contributes 80% of the grains for human consumption while shares
70% grains for food production. The major constraint to wheat production around the world is drought stress and is most serious
problem to agriculture of Pakistan. Drought is the main environmental problem that causes high negative effect on cereals crops
particularly wheat. Drought could shake morphophysiological features of plant growth, anatomy, morphology, physiology,
biochemistry and finally the yield of crop. It is a great challenge for crop breeders to produce cultivars having good potential of
survival in drought stress environment. Drought tolerance breeding may be effective if the marker assisted selection based molecular
linkage maps for crop species are available. The hundred wheat genotypes were screened with 102 SSR markers. Most of the markers
were showed high level of polymorphism. Total of 271 polymorphic alleles generated. The alleles per locus was ranged from 1-3 and
an average of 2.63 per locus. Polymorphic information content (PIC) values of the markers was calculated in the range of 0.030.59.
The association analysis revealed that one hundred genotypes having different genetic background were classified into thirteen
distinct groups. Total of 12 MTAs were recorded for root traits in GLM and MLM models. The genetic information obtained in the
present study in the form of MTAs/QTLs could be utilized for breeding programs to improve drought stress tolerance.
Keywords: Association mapping, Drought, GLM, MLM, QTL, Wheat
131
Relationships Between Some Quality Parameters and Particle Size Index Hardness Value in
Soft Wheat (Triticum aestivum L.)
Yaar KARADUMAN1, Recai ERCAN2
1
Wheat Quality Research, Turkish Ministry of Food, Agriculture and Livestock, Turkey
2
Food Engineering, Ankara University, Turkey
Soft endosperm texture is an important parameter in wheat for biscuit production. Particle size index test is most used and easy way
to measure hardness in wheat. So it is important to see the effect of hardness especially in soft wheat.
In this study relationships of some quality parameters and particle size index hardness value in soft wheat were investigated. 19 lines,
promising for biscuit-making quality, and 5 varieties were grown both rainfed and supplemented irrigated conditions. After particle
size index hardness measurement from whole meal in NIR some flour, dough, starch and biscuit properties were determined in the
samples. It was found important correlations between some dough rheological properties, damaged starch, some starch pasting
properties gave and particle size index hardness. Particle size index hardness affected mainly damaged starch value and related flour
and dough parameters. Softness had positive influence on biscuit physical properties. Particle size index hardness took place in
equations obtained from stepwise analysis using to predict biscuit spread ratio. It predicts approximately 40% variation in biscuit
spread ratio alone.
As a result of this study, current calibration files used for PSI hardness measurement in NIR developed for bread wheat can be used
successfully in terms of biscuit-making quality evaluation in wheat breeding programs.
Keywords: Hardness, particle size index, breeding, biscuit, starch
132
A New Advanced Method for Ash Analysis of Cereal Products by Using Laser Induced
Breakdown Spectroscopy
Banu SEZER1, Gonca BILGE1, Hamit KOKSEL1, Turgay SANAL2, Ismial Hakk BOYACI1
1
Department of Food Engineering, Hacettepe University, Turkey

The Central Research Institute for Field Crops, Quality Control Research Center, The Ministry of
Agriculture and Rural Affairs, Turkey
Ash is the inorganic part of the food that remains after burning at high temperatures. Ash content represents the mineral content of
the food and consists of major elements such as Na, K, Ca and Mg, and trace elements such as Fe, Zn, Cu. Although the average ash
content of different food groups varies from 0.1% to 2.5% on wet weight basis, it plays an important role in food industry as a quality
parameter in terms of nutritional labeling as well as processing properties of various cereal products. In conventional method well
mixed flour sample is placed in a muffle furnace at 550 C for soft wheat flours or 575590 C for hard wheat flours. The sample is
incinerated until light gray ash or constant weight is obtained. After cooling, the sample is weighed, and ash content is calculated on
dry basis. This procedure is time consuming (5-6 hours) and causes power waste. For this reason, there is an urgent need for rapid,
reliable and environmentally friendly technologies for ash analysis. Therefore, the aim of this study is to develop a new method for
ash analysis in wheat flour, whole meal and semolina by using laser induced breakdown spectroscopy (LIBS). LIBS is a multi
elemental, rapid, reliable and simple spectroscopic method which does not require complex sample preparation steps. Unlike basic
ash analysis method, it has the potential to analyze a sample in a considerably short time. In the present study, cereal products such as
wheat flour, whole meal and semolina with different ash contents were analyzed using LIBS, and the spectra were evaluated using
partial least squares (PLS) method. The results were correlated with the ones taken from standard ash analysis method. In this study,
a set of wheat flour, whole meal and semolina were used, and 3 parallels were analyzed for each sample. Calibration graph showed
good linearity for wheat flour, whole meal and semolina with wide range of ash content. Coefficient of determination (R2), limit of
detection (LOD) and relative standard deviation (RSD) for ash analysis in wheat flour, whole meal and semolina was taken into
consideration to accuracy and precision. The results indicated that LIBS is a promising and reliable method with high sensitivity for
routine ash analysis in wheat flour, whole meal and semolina samples.
Keywords: LIBS; Wheat flour; Whole meal; Semolina; Ash analysis.
133
Functional Cereal Foods

Effect of Ancient Latin-American Crops in Bread Formulations on Glycaemic Response
Moiss LAPARRA1, Monika HAROS2
1
2
Food Science, Institute of Agrochemistry and Food Technology (IATA-CSIC), Spain

Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Spain
The total rise in a person's blood glucose level following consumption of the food is nutritionally known as glycaemic index (GI).
Currently, it has been demonstrated that high-GI diets are associated with developing metabolic dysfunction and predispose to type 2
diabetes and overweight/obesity and associated risk factors in children and adolescents. To tackle this worldwide spread pandemic
several different nutritional strategies are being used such as the increase of fibre content by the inclusion of whole grains and/or
external parts of the kernel. Low glycaemic index foods are associated with decreased risk of suffering obesity and/or type 2 diabetes
affecting large groups of population worldwide. The objective of this study was to assess how the inclusion of whole flour from
different ancient Latin-American crops used as a substitute to wheat flour in bread formulation influence glycaemic response in
fasted animals. Herein, various bread formulations prepared by inclusion of flour from amaranth (Amaranthus hypochondriacus) at
25% (AB), quinoa at 25% (Chenopodium quinoa) (QB), chia (Salvia hispanica L) at 5% (ChB) or wheat (WWB) at 100% were
compared to white bread (WB) in relation to GI. There was monitored the hepatic expression (mRNA) of PPAR- receptor as key
regulator of the glycaemic response(s). Feeding ChB and AB decreased GI by 19.7% and 13.5%, respectively. QB formulations
rendered GI values (97.3%) similar to those of WB. All animals, except those fed with WWB, showed an up-regulated expression of
PPAR- in relation to WB. Thus, suggesting beneficial effects on glucose metabolism and, potentially a number of components of the
metabolic syndrome that could have clinically relevant implications at diseases prevention.
Keywords: Glycaemic index,Amaranth,Quinoa,Chia,Bread
134
Antioxidant Capacity of Selected Minor Cereals

Lyudmila LYUBENOVA1, Heinrich GRAUSGRUBER2, Dagmar JANOVSK3, Marie CHOUROV4, Vojtch
HOLUBEC5, Ilme TUPITS6, Ilmar TAMM6, Ismail CAKMAK1
1
Faculty of Engineering and Natural Sciences, Sabanci University, Turkey

2
Crop Sciences, BOKU, Austria
3
Gene Bank, Crop Research Institute, Czech Republic
4
Plant Breeding, Selgen a.s, Czech Republic
5
Gene bank, Crop Research Institute, Czech Republic
6
Plant Breeding, Estonian Crop Research Institute, Estonia
Nowadays, consumers worldwide show an increased need for healthy, novel and nutritious food products. Minor cereal species
including oat, rye and spelt could address these needs. Compared to common wheat, minor cereals generally contain higher
micronutrient concentrations and are growing well in poor soils or under low input conditions. Minor cereals are, therefore,
becoming highly attractive by both producers and consumers. Consequently, the production of minor cereals shows a significant
increase in many countries, especially in Europe. Besides high micronutrient concentrations (such as Zn and Fe), minor cereals seem
to be also rich in concentrations of certain bioactive compounds including beta-glucan, phenolics, and antioxidants which are wellknown compounds with high protective roles against certain diseases, including coronary heart disease, colon cancer and diabetes.
In literature, only limited numbers of genotypes of minor cereal species were examined for the concentrations of mineral nutrients
and bioactive compounds. In the present study 54 rye, 200 oat, 300 spelt and 64 wild wheat genotypes from the FP7 Collaborative
EU project HealthyMinorCereals have been investigated for their genotypic variation of mineral nutrients, protein, beta-glucan,
phenolics, and antioxidant capacity. With some exceptions, most of the genotypes of a given species were grown under similar
conditions in Austria, Czech Republic, Estonia and Turkey.
In terms of micronutrients such as Zn and Fe, rye generally showed the lowest amounts while wild and spelt wheat exhibited highest
concentrations. Total antioxidant activity based on Trolox equivalent was highest in oat which showed also the highest
concentrations of beta-glucan. A few oat genotypes were identified which had consistently higher amounts of different bioactive
compounds. The differences in total phenolics among minor cereal species were similar to the differences found for total
antioxidants. The results indicate substantial genetic variation for the measured nutritional compounds. Several genotypes exhibiting
higher concentrations of nutritional compounds were identified and can be useful for future breeding programs. The most contrasting
genotypes are currently used to investigate their antioxidative potential against different oxidative stress generated in human cell
cultures.
Keywords: minor cereals,bioactive compounds,micronutrients,antioxidant activity,nutritional compounds,rye, oat, spelt,wild
wheat,genotypic variation,beta-glucan,phenols
135
Identification of Dipeptidylpeptidase IV (DPP-IV) Inhibitory Peptides from a Brewers Spent

Grain Protein Isolatehydrolysate
Alan CONNOLLY1, Martina B. O'KEEFFE1, Alice B. NONGONIERMA2, Charles O. PIGGOTT1,
Richard J. FITZGERALD1
2
1
Life Sciences, University of Limerick, Ireland
Food for Health Ireland, University of Limerick, Ireland
Brewers spent grain (BSG), a co-product of the brewing process, is a readily available source of protein which, to date, has primarily
been used as animal feed or sent to landfill. Dipeptidyl peptidase-IV (DPP-IV), an aminopeptidase expressed in both membranebound and soluble forms, is responsible for the rapid degradation of both glucose-dependent insulinotropic polypeptide (GIP) and
glucagon-like peptide-1 (GLP-1). Synthetic DPP-IV inhibitors are currently being orally administered to slow down the otherwise
rapid inactivation of GLP-1 and GIP and thereby extend the incretin effect and thus enhance insulin secretion. A brewers spent grain
alkaline extracted protein-enriched isolate (BSG-PI) was hydrolysed using four commercially available enzyme preparations. The in
vitro dipeptidyl peptidase-IV (DPP-IV) inhibitory activity of the BSG-PI AlcalaseTM hydrolysate (AlcH), which had previously been
identified as a relatively potent angiotensin converting enzyme (ACE) inhibitor, was determined. The half maximal DPP-IV
inhibitory concentration (IC50) value of AlcH following 240 min digestion was 3.57 0.19 mg mL-1. Ultrafiltration fractionation did
not significantly increase the DPP-IV inhibitory activity of the AlcH fractions. Subjection of AlcH to simulated gastrointestinal
digestion (SGID), which yielded SAlcH, resulted in a significant increase in DPP-IV inhibitory activity (P < 0.05), particularly after
the intestinal phase of digestion. Semi-preparative reverse-phase high performance liquid chromatography (RP-HPLC) fractionation
of SAlcH identified fraction 28 as having highest DPP-IV inhibitory activity. Two novel DPP-IV inhibitory peptides, ILDL and
ILLPGAQDGL, with IC50 values of 1121.1 and 145.5 to M respectively, were identified within fraction 28 of SAlcH following
ultra-performance liquid chromatography (UPLC)-MS/MS.
Keywords: DPP-IV inhibition, simulated gastrointestinal digestion, brewers spent grain (BSG) protein, fractionation, bioactive
peptides, barley
136
Asorghum Based Neutraceutical as a Potential Therapeutic Approach for Thetreatment of

Type 2 Diabetes (T2D)
Janet TAYLOR, Malory R LINKS, John R N TAYLOR
Kafirin, the sorghum prolamin storage protein, is hydrophobic, readily forms disulphide cross-linkages, is resistant to pepsin
digestion, non-allergenic and can be fabricated into microparticles . These natural materials show potential for use in the food
industry as encapsulating agents for nutraceuticals.
Kafirin microparticles (KEMS) were investigated as an oral delivery system for sorghum condensed tannins (SCT) by inhibition of
intestinal carbohydrate digesting enzymes. A simple preparation of SCT was highly effective (approx. 20,000 times) at inhibiting glucosidase compared to acarbose (an anti-diabetic drug used to treat T2D), while acarbose was a better -amylase inhibitor (approx.
180 times). Using a simple coacervation procedure, the encapsulation efficiency of SCT in KEMS was approx. 48%. Quantitative
data and electron microscopy revealed that KEMS encapsulating SCT were digested to only a limited extent during simulated
gastrointestinal digestion with pepsin and trypsin-chymotrypsin. Hence, SCT encapsulated in KEMS retained their inhibitory activity
against both amylases throughout simulated gastrointestinal digestion, whereas un-encapsulated SCT lost most of their inhibitory
activity.
Further work investigated SCT-KEMS as a potential anti-hyperglycaemic nutraceutical agent in vivo. Oral starch tolerance tests were
performed on healthy rats. SCT-KEMS prevented a blood glucose spike and decreased the maximum blood glucose level by a mean
of 11.8% compared to the water control, the same reduction as the acarbose standard. Neither SCT-KEMS nor acarbose elevated
serum insulin levels. Further, rats took SCT-KEMS willingly, unlike the un-encapsulated SCTs, indicating SCT's unpleasant taste
was masked by kafirin encapsulation.
SCT-KEMS are potentially effective nutraceuticals for the management of hyperglycaemia due to the high affinity of SCT for
proline-rich kafirin and kafirin's slow digestibility, enabling the bitterness of SCT to be masked and delivered to the small intestine to
inhibit carbohydrate hydrolysis, reducing glycaemic response.
Keywords: sorghum kafirin encapsulation nutraceutical Type II diabetes
137
BioPRot
Bioprocessing Induced Changes in Nutritional and Technological Quality of Wheat Bran
Proteins
Kati KATINA1, Rossana CODA1, Elisa ARTE1, Emilia NORDLUND2, Carlo RIZZELLO3, Marco GOBBETTI3
1
Department of Food and Environmental Sciences, University of Helsinki, Finland

2
Food Solutions, VTT Technical Research Centre of Finland Ltd, Finland
3
Faculty of Agriculture, University of Bari, Italy
Wheat bran is major side stream of milling industry, which is produced >100 million tons annually. Wheat bran contains 1519 % of
good quality protein, which has restricted usability in human digestion due to its location inside bran aleurone cell walls. Exploiting
the protein fraction of wheat bran would enable to design novel multifunctional ingredients containing both high amount dietary fibre
and good quality protein. The aim of this work was to explore the influence of bioprocessing by using either enzymes or microbes, or
a combination of them on the protein content and quality of wheat bran. Activation of endogenous enzymes, fermentation with Lb.
brevis VTT E95612, and C. humilis VTT C96250 and incubation with cell wall hydrolyzing enzymes Depol 761P and Viscoferm
(24 h at 30 C) were utilised to degrade bran cell wall and to release bran proteins to metabolic conversion. The degradation of cell
wall polysaccharides was determined by analysing soluble pentosans and reducing sugar content. Activation of endogenous enzymes
enhanced solubilisation of bran proteins significantly from 14% (control bran) up to 75 % (Kjeldahl method AACC 4611A).
Bioprocessing with activated endogenous and with exogenous enzymes did not affect significantly on the peptide content (OPA
method) or the amino acid content (measured by Amino acid analyser) or the digestibility of the protein even though the added
enzymes increased contents of soluble pentosan and reducing sugars. When microbial strains were used for bioprocessing, the
soluble protein content increased up to 52% (strains +enzymes). The metabolic conversion of proteins by the microbes was shown to
increase content of amino acid and to decrease content of peptides, which lead also to an increased in vitro digestibility of the bran
proteins (39%). In order to confirm the origin of the solubilized proteins and effect of enzymes on the bran cell wall structures,
microscopy analysis by Atomic force Microscopy was performed. In addition, bioprosessed bran was used in wheat baking at 30 %
supplementation level. Impact of bioprocessed bran on bread quality attributes as well as protein quality and in vitro digestibility
were studied to ensure usability of proposed approach
Keywords: bran, proteins, bioprocessing
138
Faba Beans: An Ancient Crop for New Uses

Nesli SZER1, Anni KARSMA2, Natalia ROSA-SIBAKOV3, Outi MAKINEN3, Riikka JUVONEN4,
Arja LAITILA4
1
Food Solutions, VTT Technical Research Centre of Finland, Finland

Process Microbiology and Safety, VTT Technical Research Centre of Finland, Finland
3
Food Solutions, VTT, Finland
4
Process Microbiology and Safety, VTT, Finland
Faba beans (Vicia faba L.) are naturally gluten-free, have high protein content (25 35%) making them a potential protein-rich
ingredient for gluten-free applications. Faba bean is an ancient crop cultivated in various climatic zones, from Europe to Africa and
Asia. Faba beans contain lysine, vitamins, minerals and dietary fibre but also bioactive compounds, such as antioxidants, phenols and
-aminobutyric acid. Besides technological (eg. reduced loaf volume, poor textural properties) and sensory (eg. bitter taste)
challenge, the main limiting factor for using faba bean in food is its anti-nutritional factors (proteinase inhibitors, condensed tannins,
phytic acid, vicine and convicine). Faba bean protein concentrates have comparable techno-functional properties with the competing
plant proteins such as pea and soy protein concentrate. The objective of this work was to evaluate the effects of processing
(eg.fractionation and lactic acid fermentation) faba bean flour on the mechanical, structural and sensory properties of gluten-free
pasta, bread and extrudates.
Pasta prepared with faba bean had 2.5-fold higher protein content (35 %) than semolina pasta (14 %). Compared to semolina, pasta
prepared with faba bean flour had lower cooking quality (higher cooking loss and lower water absorption), but many textural
parameters such as cohesiveness, resilience, adhesiveness and springiness were similar to semolina pasta. Starch hydrolysis index of
pasta prepared with the three faba bean flours was also similar to the reference semolina pasta. Sensory evaluation of fractionated
faba bean pasta was similar to faba bean pasta, but fermentation increased sourness and flavour.
Faba bean flour and fermented faba bean flour were applied in gluten-free bread baking and commercial soya flour was used for
control breads. The amounts of faba bean (fermented and unfermented) and soy bean flours were adjusted to obtain the same final
protein content (16 %). Both fermented and unfermented faba bean flour gave better volume compared to breads made with soybean
flour. Shelf life and texture of fermented high protein faba flour breads were better than the unfermented faba flour and soy bean
flour bread. Fermentation of faba bean flour reduced the levels of antinutritional factors and in vitro starch starch digestibility and
increased the total amount of free amino acids.
Extruded samples were made with 25, 50 and 100 % fermented faba flour and compared with native faba flour where rice flour was
used as a starch carrier. Fermentation of faba bean flour had minor effect on the degree of expansion for high protein extrudates but
increased instrumental crispiness index and lowered hardness values.
Keywords: pulses,faba beans,fractionation,fermentation,protein functionality,high protein gluten-free products
139
Sourdough Fermentation of Faba Bean Flour: How to Enhance the Nutritional Properties of
Wheat Bread
Rossana CODA1, Carlo RIZZELLO2, Ilario LOSITO3, Jutta VARIS4, Kati KATINA4
1
1Department of Food and Environmental Sciences, University of Helsinki, Finland

2
2Department of Soil, Plant and Food Science, University of Bari, Italy
3
Department of Chemistry, University of Bari, Italy
4
Faba bean (Vicia faba) is a leguminous plant able to grow in different climates. Its history as food and feed component is very long
and it is mostly due to its valuable nutritional composition, particularly rich in good quality protein, but also fibre, vitamins and
minerals. Since the interest towards more sustainable agriculture is growing, faba bean its emerging as protein rich crop able to
replace meat and to reduce soy import, contributing to satisfy the global demand of protein. However, despite this positive qualities,
faba bean also has antinutritional factors, including phytic acid and trypsin inhibitors, leading to reduced nutrient absorption. In
particular, faba bean is rich in two glucosidic aminopyrimidine derivatives, vicine and convicine which upon hydrolysis of the glucosidic bond between glucose and the hydroxyl group at C-5 on the pyrimidine ring generate the aglycones divicine and
isouramil. Divicine and isouramil have been identified as the main factors of favism, a life-threatening hemolytic crisis that result
from the ingestion of faba beans by susceptible individuals with a genetic deficiency. Divicine and isouramil are released in the
digestive tract by -glucosidase activity, inducing several modifications of the red blood cells functions.
Fermentation by Lactobacillus plantarum previously selected for its -glucosidase activity was shown to effectively reduce some
antinutritional factors, including vicine and convicine, while at the same time enhancing the nutritional properties of fermented faba
bean. The aim of this study was to investigate the degradation of vicine and convicine and their toxic derivatives during fermentation
with selected strain of L. plantarum.The hydrolysis kinetic of vicine and convicine and of their aglycones divicine and isouramil
during fermentation was studied by LC-MS analysis, showing that a complete degradation of divicine and isouramil occurs already
after few hours of fermentation. The decreased toxicity was further confirmed by ex-vivo assays on human red blood
cells.Sourdoughs made with faba bean flour were used in wheat bread making with the aim of evaluating the nutritional,
technological and sensory effects of faba bean addition. In particular, the content of antinutritional compounds (eg: tannins, phytic
acid, vicine and convicine) was investigated during processing conditions and the effect of faba bean sourdough on nutritional
indexes was established.
Keywords: sourdough,faba bean, wheat bread,antinutritional compounds
140
Clean-Label Faba Bean Ingredients Through Bioprocessing

Ilkka KAJALA1, Ulla HOLOPAINEN-MANTILA1, Anni KARSMA1, Natalia ROSA-SIBAKOV1, Tuija SARLIN1, Riikka
JUVONEN1, Carlo Giuseppe RIZZELLO2, Kati KATINA3, Nesli SZER1, Arja LAITILA1
1
Solutions for natural resources and environment, VTT Technical Research Centre of Finland Ltd, Finland
2
Department of Soil, Plant and Food Science, University of Bari, Italy
3
Health awareness and global demand for alternative protein sources are drivers towards natural, plant-protein rich products.
Simultaneously, consumers are seeking for food and beverage products with reduced number of food additives. Products with
descriptions such as all-natural, traditional, organic, additive-free and clean-label are highly appreciated. Thus, there is a pressure for
manufacturers to replace food ingredients and additives with more natural alternatives. Faba beans are an excellent source of protein
(protein content 25-35%). They are also rich in vitamins, minerals, dietary fibre and bioactive compounds such as antioxidants,
phenolic compounds and gamma amino butyric acid. However, the larger use of faba bean proteins is complicated due to the
presence of anti-nutritional factors, taste issues and poor technological functionality. Bioprocessing is a tool to improve the technofunctional and nutritional profile as well as to improve microbiological safety of food ingredients. Bioprocess is a specific process
that uses complete living cells or their components to obtain desired actions and products. Bioprocessed ingredients may have
improved nutritional value and several multifunctional activities in food products providing delivery of natural preservatives, desired
enzyme-activities, natural sweetening, flavouring or texture improvements.
The aim of this study was to evaluate new bioprocessing concepts for production of high-value multifunctional faba bean ingredients.
Processing techniques included specific enzyme treatment with food-grade phytase, fermentation with well-characterised lactic acid
bacteria and seed germination upon which the natural physiological machinery of faba beans was activated under controlled
conditions.
Bioprocessing modified the nutritional value and texture of faba bean flour. Treatment with food-grade phytase was a fast and
effective tool to degrade phytic acid and to increase protein solubility and mineral availability. Fermentation with lactic acid bacteria
reduced anti-nutritive compounds, also improved bioavailability of proteins and had positive impact on amino acid profiles and
mineral composition. Our study revealed that faba bean flour was an excellent material for in situ exopolysaccharide (EPS)
production. Microbial EPS have the potential to replace hydrocolloid additives currently used as bread improvers. Seed germination
was combined with microbial fermentation to study interactive effects on release of phytochemicals. Positive consumer attitude is
associated with the traditional fermentation and germination processing techniques. Hybrid bean bioprocessing including
complementary biological actions open up several possibilities to design new multifunctional, protein-rich ingredients to meet
consumers demands for a reduced use of food additives.
Keywords: faba bean,ingredient,bioprocessing,enzymes,fermentation,lactic acid bacteria,germination
141
Food Safety & Authenticity

Authenticity and Traceability Testing by Compound Specific Stable Isotope Analysis What
Has Vanillin To Do with Rice
Roland POMS, David PSOMIADIS, Balazs HORVATH, Claudia KOGER, Olaf NEHLICH, Bernd BODISELITSCH
Food and Agriculture, Imprint Analytics GmbH, Austria
The authenticity and traceability of food products is increasingly attracting the consumers interest. The trend is not only toward
more natural products and ingredients, but geographic origin and method of production can also affect the consumers choice of
products. It is illegal in the European Union (EU) to label a product with false information; however, falsification can be difficult to
verify using traditional analytical methods.
Vanilla is the most important flavor in the food industry and is extensively applied in fragrance and pharmaceutical production. But
where actually does our vanillin flavor come from? Natural extracts from vanilla beans represent only approximately 1% of the
whole market volume and therefore fraud and adulterations as well as mislabelling are known to be a significant issue. To address
this issue the analysis of stable isotopes of different compounds of the vanilla extract can help to identify origin and production
processes.
Previous isotopic studies have investigated the authenticity of vanilla flavor using either elemental analyzerIRMS (EAIRMS) or
gas chromatographyIRMS (GCIRMS). In these studies, it was shown that GC can be used to separate vanillin from the other
components of a vanilla extract and after combustion or pyrolysis of the vanillin, the 13C and 2H can be determined, respectively.
The combined use of results of 13C and 2H analyses for vanillin shows a relatively narrow clustering pending upon species,
synthesis, raw materials and geographic location of growth.
Here we are presenting compound specific stable carbon and hydrogen isotope method (CSIA) for the analysis of the vanillin
component of the vanilla extracts by GC-IRMS. This method allows the separation of artificially produced vanilla from those
extracts made from pure vanilla with a natural origin. Alternative sources for the production of vanillin are chemical synthesis (e.g.
from petro chemical compounds), or biotechnological processing from natural sources such as lignin, ferulic acid (e.g. from rice), or
eugenol (e.g. from clove). The multi-isotopic application allows the estimation of approximate region of growth of the vanilla bean.
This reliable and robust application incorporates limited sample preparation and the use of small amounts of vanilla. The method can
be securely applied to pure vanilla extracts or food flavor extracts and due to internationally scaling of the results inter-laboratory
comparisons are easily possible.
Keywords: authenticity analysis vanilla rice isotopes
142
Wheat Authentication: Protocatechuic Acid Levels Discriminate Between Organic and

Conventional Wheat from Denmark.
Yannick WEESEPOEL1, Sam HEENAN1, Rita BOERRIGTER-EENLING1, Tjerk VENDERINK1,
Marco BLOKLAND2, Saskia VAN RUTH1
1
Authenticity and Nutrients, RIKILT - Wageningen UR, The Netherlands

2
Veterinary Drugs, RIKILT - Wageningen UR, The Netherlands
Organic wheat retails at higher market prices than the conventionally grown counterparts. In view of fair competition and sustainable
consumer confidence, the organic nature of organic wheat needs to be assured. Amongst other controls this requires analytical tests
based on discriminating traits. In this study, phenolic acids were examined by liquid chromatography analysis as biomarkers for
discriminating between the two groups by means of a controlled grown full factorial design Danish wheat sample set. By combining
baseline and retention-time correction pre-treatments and principal component analysis, discrimination between organic and
conventional produce was found to be expressed in the first principal component (93%), whilst the second principal component
accounted for the production year (4%). Upon examination of the loadings plot, a single chromatographic peak was found to account
for a large part in the discrimination between the two wheat production systems. This was further underpinned by statistically
significant differences found in concentrations between the organic and conventional production systems of this phenolic acid
(ANOVA, P<0.05). The phenolic acid was tentatively identified as protocatechuic acid by negative mode mass spectrometry. A
possible explanation for this specific down- or up-regulation of phenolic acids like protocatechuic acid was found in the shikimate
pathway. In this biosynthesis pathway a specific precursor was found to be highly susceptible to environmental changes.
Additionally, the organic wheat samples contained a lower overall nitrogen content compared to the conventional wheats. Both
arguments could explain these specific fluctuations in protocatechuic acid content. The results obtained implied that protocatechuic
acid may serve as a single marker for discrimination between organic and conventional produce wheats.
Keywords: Cereals, food adulteration, food fraud, liquid chromatography, phenolic acids
143
Grain Germination as Microbiological Risk Factor in Breakfast Flakes Technology

Dace KLAVA1, Tatjana RAKCEJEVA1, Lolita TOMSONE1, Anita BLIJA1, Arta KRONBERGA2,
Ievina STURITE3, Evita STRAUMITE1
1
Faculty of Food Technology, Latvia University of Agriculture, Latvia

State Priekuli Plant Breeding Institute, State Priekuli Plant Breeding Institute, Latvia
3
Norwegian Institute of Bioeconomy Research, Norwegian Institute of Bioeconomy Research, Norwegian
2
The present research leading to these results has received funding from the Norwegian Financial Mechanism 2009-2014 under
Project Innovative approach to hull-less spring cereals and triticale use from human health perspective (NFI/R/2014/011). Results of
previous studies demonstrate, that intense biochemical processes occur during the grain germination time, as a result grain biological
value increases the content of vitamins B2, E and niacin, total sugar, dietary fibre and glucosamine increase; vitamin C is
synthesized, and the content of irreplaceable amino acids is increased during the process of protein hydrolysis (Rakcejeva, 2006). It is
possible to foresee not only elevated vitamin content but comparatively low glycemic index of germinated cereals in future obtaining
breakfast flakes. In the same time, grain germination is microbiological risk factor for cereal flakes safety. The filamentous fungi or
moulds are most important microflora of cereal products. The filamentous fungi found on cereals surface are divided into two groups
- field fungi and storage fungi. Field fungi invade grain in the field when the grain is high in moisture (18 to 30%, i.e., at high aw) and
at high relative humidity (90 to 100%). Field fungi include species of Alternaria, Cladosporium, Fusarium, and Helminthosporium.
Storage fungi invade grain during storage at lower moisture contents (14 to 16%), lower aw and lower relative humidity (65 to 90%).
These main storage fungi are species of Aspergillus, and Penicillium. To prevent spoilage by storage fungi, the moisture content of
starchy cereal grains should be below 14.0% (Heredia, Wesley, 2009) The major effects of fungal deterioration of grains include
decreased germination, discoloration, development of visible mould growth, musty or sour odours, dry matter loss and nutritional
heating and the potential for production of mycotoxins in the grain. Mycotoxins are toxic secondary metabolites produced by
filamentous microfungi or moulds. They are stable compounds that resist destruction by food-processing and may carry through and
contaminate finished processed foods.
The aim of the current research was to evaluate microbiological and safety parameters during grains germination, draying, and ready
breakfast flakes storage.
Triticale and hull-less barley grains were steeped and germinated at previously established conditions, flaked and dried. Samples of
breakfast flakes were mixed from dry un-germinated wheat, rye and germinated triticale and hull-less barley flakes. Standard and
established methods were used for microbiological and physically-chemical analyses. Breakfast flakes were packaged in Doypack
(stand-up pouches) and stored for 6 months (at 20 +/- 2 degrees C temperature and relative air humidity 55 +/- 3%).
Results of our research demonstrate that water activity of the germinated grains vary from 0.92 to 0.95 and moisture content from
42 to 46%. After drying in convective and microwave-vacuum driers water activity of flakes made from germinated grains decrease
till 0.60 - 0.70, but moisture content till 9.0 to 10%. During 6 months storage at controlled conditions it is aw and moisture content
was not changed significantly (p>0.05). Amount of MAFAm, yeast and moulds in breakfast flakes was increased un-significantly
(p>0.05) during storage too. Amount of the total count of mesophilic aerobic and facultative anaerobic microorganisms, yeasts and
moulds in wet germinated grains was higher compare with dry breakfast flakes. Count of microorganisms decrease average from 4.2
to 3.1 log CFU g-1 during drying process.
Keywords: Grain germination ,cereal breakfest flakes,triticale,hull-less barley
144
Inactivation of Stressed Escherichia Coli O157:H7 in Tahini (Sesame Seeds Paste) by Gamma
Irradiation
Tareq OSAILI, Anas AL NABULSI
Nutrition and Food Technology, Jordan University of Science and Technology, Jordan
Tahini, sesame seeds paste, is of great concern to both regulatory agencies and food processors as it may be exposed to microbial
contamination through processing. This study aimed to evaluate the effect of gamma irradiation on inactivation of stressed E. coli
O157:H7 and microflora in tahini, and on the color and peroxide, p-anisidine, and acid values of tahini. Tahini samples were
inoculated with a cocktail of 4 strains of unstressed or stressed (heat, cold, starvation, salt, acid, alkaline or ethanol stress) E. coli
O157:H7and exposed to gamma irradiation for up to 1.0 kGy. The D10-values of unstressed and stressed cells ranged from 0.31-0.39
kGy. Stresses (except for starvation) reduced the irradiation resistance of E. coli O157:H7 significantly (P < 0.05) in tahini.
Irradiation dose of 1 kGy can reduce inoculated E. coli O157:H7 and microflora in tahini by 2.6-3.2 log10 CFU/g and 1.6 log10
CFU/g, respectively, and did not affect (P > 0.05) tahini quality (color and oxidative rancidity). Irradiation might be used as an
effective means of eliminating E. coli O157:H7 and other foodborne pathogens with similar irradiation resistance, if present, in tahini
in post-packaging situation without compromising the quality.
Keywords: Irradiation,E. coli O157:H7,stresses,tahini,quality,safety
145
Bread and Other Cereal Foods

Review: A Comparison of Arabic/African, Traditional Turkish Couscous and Pasta-Like
Couscous
Aye Nur TONAY1, Mehmet Durdu NER2, Mustafa BAYRAM1, Manolya Eser NER1
1
Food Engineering Department, Gaziantep University Faculty of Engineering, Turkey

Gastronomy and Culinary Arts Department, Alanya HEP University Faculty of Tourism, Turkey
Couscous, a world-wide known pasta product, is a staple food of North Africa and Middle East cuisines and can be consumed as
salad (tabulleh) and side dish with chicken and meat meals, an alternative for pilaf. Depending on the formulation, processing
technique and usage, there are three types of couscous including Turkish, Arabic/African and industrial pasta type.
Turkish and Arabic/African couscous can traditionally be made by hand differ from industrial pasta type which is produced
mechanically by using extrusion technology. Arabic/African is produced by agglomeration of Triticum durum wheat semolina
particles with water. However, traditional Turkish couscous is generally made by using bulgur (pilaf or coarse size), wheat flour and
water or milk. Besides, egg may be mixed with milk to improve nutritional and sensory properties of couscous. Only in Turkey
couscous is produced with bulgur and its production technique is unique.
Generally, comparison between hand-made Arabic/African and pasta-like couscous was made to point out the effects of production
methods on quality. Moreover, substitution of semolina with different flours (sorghum, millet, maize, barley, and chickpea) was
studied to evaluate the changes in nutritional and sensory properties of couscous.
Although there are several studies made about Arabic/African and industrial pasta-like couscous, only very few are made about
traditional Turkish couscous. Further studies especially on Turkish couscous are required to evaluate and improve its nutritional and
sensory properties. Studies should be concentrated on the production of functional and gluten-free couscous which can be a different
and nutritious option for pasta or noodle.
Keywords: couscous,semolina,bulgur
146
Effect of Green and Black Olive Pulp Incorporation on Quality Characteristics of Wheat
Bread
Anna MARINOPOULOU1, Maria PAPAGEORGIOU2, Maria IRAKLI3, Dimitrios GERASOPOULOS4
1
Agriculture, Aristotle University of Thessaloniki, Greece

Food Technology, Alexander Technological Educational Institute of Thessaloniki, Greece
3
Cereal Institute, 3Hellenic Agricultural Organization Demeter, Cereal Institute
4
Agriculture, Aristotle University of Thessaloniki, Agriculture
Olive pulp obtained from green and black table olives was added to wheat flour bread formulation at 5, 10 and 15 % supplementation
levels to investigate their effect on the quality of produced bread. The dough physical and rheological characteristics, the bread
physicochemical traits as well as antioxidant capacity during bread storage were determined in addition to sensory panel test.
Increasing the supplementation level of olive pulp to bread formulation resulted in a decrease of dough water absorption, and an
increase of dough development time and stability. This led to breads with decreased loaf volume or elasticity and increased density.
However, the olive pulp retarded the staling of breads. Bread with olive pulp exhibited darker crust and crumb color depending on
pulp type and supplementation level. Bread formulations with olive pulp exhibited higher antioxidant capacity than the control. Black
olives paste was more enriched in anioxidants than the green olives counterpart. The organoleptic study showed that the addition of
olive paste did not influence bread acceptance, except for the highest addition level (15 %) of mature (black) olive paste.
Keywords: olive pulp,bread,antioxidants,staling
147
Effect of Different Pre-Treatments on Colour Valuesand Phytic Acid Content of Taro Flour
Nermin BILGILI1, N. Meziyet TEMEL2
1
Food Engineering Department, Necmettin Erbakan University, Engineering and Architecture Faculty, Turkey
2
Nutrition and Dietetics Department, Seluk University, Turkey
Colocasia esculenta (L.) Schott, commonly known as taro, is tropical root crops. Some anti-nutritional factors found in taro include
oxalates, phytates, tannins, proteinase and cyanogenic glycosides. In this research, taro flour was prepared after different pretreatment of taro. Taro tubers were peeled, sliced into thin pieces and soaked in three different medium (in water, lemon solution and
sodium metabisulfite solution) for 30 min and then cooked at two different time (30 and 60 minute). After cooking taro slices, it was
dried and milled to powder form (<250 m). Moisture, pH, colour and phytic acid content of taro flours were determined. Moisture
content and pH values of the flours changed between 3.75% and 4.36% ; 6.03 and 4.85, respectively. Increasing cooking time
decreased L* values of the taro flour in all pre-treatments. The highest L* and b* values of taro flour were obtained with lemon
solution pre-treatment. Phytic acid content of the taro flour ranged between 362 and 220 mg/100 g. All the pre-treatment methods
reduced the phytic acid content in the taro flour to various extents. Cooking in lemon for 30 min was found optimum methods for
protection of colour and reducing phytic acid content.
Keywords: taro,flour ,Colocasia esculenta (L.) Schott , colour,phytic acid
148
A New Sponge Cake With Dried Pomegranate: Physical and Sensory Properties
zge SFER, Tlin EKER
Food Engineering Department, Osmaniye Korkut Ata University, Turkey
Cake is an important food product in bakery industry because of its sweety taste. Usually a sponge cake consists of egg, flour and
sugar. Enrichment of cakes with some food ingredients such as fruits adds value to product and calls consumers attention.
Nowadays, sugar and/or fat reducing and sugar, flour and/or fat replacement studies have also been conducting in bakery products by
reason of eliminating the risks of serious illnesses.
Pomegranate is a fruit which has a considerable amount of phenolic compounds and tannins. On the other hand, dietary fibers in
pomegranate is insoluble in water, thus it prevents constipation. Health benefits of this fruit have directing researchers to formulate
new food products with pomegranate.
In the first of part this study, pomegranate arils were dried in a tray drier at 75C for 150 minutes until the moisture content reached
6% averagely. Then, dried arils were pulverized with a commercial blender for 2 minutes. At second stage, for preparation of cake,
the pomegranate powder were added into cake formulation at the rates of 0%, 10%, 20%, 30% and 40% of wheat flour weight. Other
ingredients and their amounts in cake were 29% wheat flour, 29% sugar, 29% whole egg, 1.2% water and 8.8% milk. 1.8 grams of
vegetable oil was used for aluminum tray in order to prevent adhesion. Sponge cake batters were baked in a conventional oven at 160
C for 14 minutes.
Finally, textural (hardness, chewiness, springiness, cohesiveness and adhesiveness), sensory and color properties of sponge cake
samples and also phenolic contents were determined. Total phenolic amounts expressed as gallic acid equivalent and ranged between
196.5 - 417 mg / kg and an increment in pomegranate powder caused an increase in phenolic content. 20 semi-trained panelists were
assigned for sensory test and cake with 10% pomegranate powder had the highest overall acceptability score after control.
Keywords: Sponge Cake, Pomegranate,Drying,Baking
149
Production of Par-Baked Gluten-Free Cakes Including Rice, Corn and Chestnut Flours
Onder YILDIZ1, Ismail Sait DOGAN2
2
1
Food Engineering, Igdir University, Turkey
Partial baking, an alternative baking method to solve staling problem in the bakery products, has significantly increased in recent
years. This method can be used in the production of baked goods that appeals to specific groups like celiac disease. Thus, it is a new
product that would be offered any time for celiac patients as fresh. In this study, the control cake made from wheat flour and three
different gluten-free cakes including rice, corn and chestnut flours were utilized in par-baked and fully baked cakes. Partial baking
times for control cake, chestnut formula cakes, rice cakes and corn formula cake were determined as 17, 17, 16 and 14 mins,
respectively. Fully baked and par-baked cakes made were stored in -18 C for a period of 6 months. After storage, gluten-free and
control cakes were compared in terms of physical, sensorial and textural attributes. Crust and crumb attributes and specific volume
decreased, while hardness of all cakes increased with the storage. Compared par-baked and full-baked cakes, par-baked cakes have
higher scores for crumb attributes (74.42/80), but crust attributes scores, specific volume, hardness and chewiness values of those
cakes were approximately 4, 1.5, 9 and 10.5% lower than full-baked cakes, respectively. Based on sensory evaluation of all cake
attributes, no significant differences were observed among freshly baked, par-baked and full-baked cakes. Thus, freshly baked cakes
is available for the peoples suffering from celiac disease.
Keywords: Cake,Gluten-free,Celiac disease,Par-baked
150
Antioxidant Activity and Phenolic Compounds of Bread Including Pomegranate Seed

Raciye MERAL1, Ismail Sait DOGAN1, Onder YILDIZ2
1

2
Food Engineering, Igdir University, Turkey
Pomegranate (Punica granatum), belongs to the Punicaceae family. Pomegranate is grown mainly in Iran, India and Turkey.
Pomegranate is mainly consumed as fruit, but is used in the beverage and liquor industries at large amounts. Pomegranate seeds
include anthocyanin, catechin and other complex flavonoids and hydrolysable tannins. Many studies have demonstrated that
pomegranate have a high antioxidant activity. It has been used extensively in folk medicine. Pomegranate seeds (PS) is one of the
most important industrial waste and PS oil contains more than 70% conjugated linolenic acids. Studies made in the recent years
indicated PS have potent antioxidant activity and it prevents the formation of cancer and tumors. Cosmetics and foodstuffs made
from pomegranate seed increased as a result of existence of strong antioxidant activity.
This research was mainly focused to produce a functional bread. PS were incorporated into bread formula at the 0, 2.5, 5 and 7.5%
substitution levels and its effects on antioxidant properties and phenolic composition of the bread was evaluated. Total phenolic
content (TPC) value of the breads varied between 0.37 and 0.58 mg GAE/100 g. The control bread contained the lowest amount of
phenolics. The TPC increased significantly with the increasing PS levels in the bread, and the highest TPC was found in the bread
with a 7.5% substitution of PS. The antioxidant activities of the breads prepared with the different levels of substitutions of wheat
flour with PS were analysed using Trolox equivalent antioxidant capacity (TEAC) and DPPH radical scavenging activity assays.
TEAC values of the breads including PS ranged within 1.10-4.47 mol Trolox. Breads including PS showed 29-59% DPPH
scavenging. DPPH scavenging increased by 54% with the addition of PS. The control bread included 0.09 mg/100 g gallic acid and
14.31 mg/100 g catechin. The addition of PS to the wheat flour appeared to increase the concentration of phenolics. These values
increased levels of RR up to 1.70 mg/100 g and 17.55 mg/100 g, respectively. For the gallic acid, the increase was approximately 19fold compared to the control. Some phenolic compounds such as rutin and o- coumaric acid,not present in the control bread, were
found in the breads including PS.
Keywords: Bread, Antioxidant, DPPH, Phenolic compounds, Pomegranate seed, TEAC.
151
Wheat Bread Preparations with the Flours of Turkish Buckwheat Cultivars

Tue MUTLU1, Ahmet GNE2, adiye zden KURT3, Tlay GEN3, Erkan YALIN1
1
Food Engineering, Abant zzet Baysal University, Turkey
Field Crops, Bahri Dada International Agricultural Research Institute, Turkey
3
Research and Development, UNMA Unlu Mamller Sanayi ve Ticaret A.., Turkey
2
Buckwheat, which is a dicotyledonous plant of cool climates adapted to high elevation and a short growing period, is an alternative
crop that belongs to the Polygonaceae family. Common buckwheat (Fagopyrium esculentum Mench) is recognized as an important
functional food in Eastern Europe and Asian countries [1, 2]. Buckwheat seed contains antioxidants such as rutin and quercetin.
Buckwheat, which is added to food as an ingredient, can provide beneficial health effects and also prevent food from oxidation
during processing. Bread is mainly made of wheat flour, salt, sugar, yeast and water and it is consumed all over the world. In this
research, the Turkish buckwheat cultivars (Gne cv. and Akta cv.), which were breeded in the Bahri Dada International
Agricultural Research Institute in Turkey, were used for the first time. The objectives of this research were to make functional wheat
bread produced with buckwheat flours and to evaluate their effects on wheat bread quality. For this purpose, husked buckwheat
flours (HBF) and unhusked buckwheat flours (UHBF) were prepared from each cultivar in order to be incorporated into the wheat
flour. HBF were prepared after dry-milling in hammer mill and UHBF were prepared after cracking the seed and removing the husk,
then buckwheat groats were hammer-milled to get fine flours from each cultivar. The levels of both buckwheat flours (BF)
incorporation into wheat flour were 5%, 15% and 30% (w/w) in each cultivar. The AACC-International bread making method was
applied to prepare the wheat breads supplemented with HBF and UHBF from each cultivar. After cooking of the breads at 215C for
24 min, they were rested for cooling for 2 hours, then some physical properties (height to wide ratio (h/w), specific volume (cm3/g)
and L, a, b colour values of crust and crumb of the breads) were determined. Some textural (such as hardness, springiness and
chewiness) and chemical (moisture, aw and pH) properties were measured after 24 hours later. The means were calculated from the
means of two sets for each BF from each cultivar. According to the results, the pH of the BF incorporated wheat breads slightly
increased when an incorporation level was increased in each cultivar flours. The h/w ratio and specific volume decreased while
increasing the incorporation levels in each cultivar flours. The reduction on h/w ratio was much noticeable in 30% incorporated
wheat bread samples. Generally, the specific volumes of breads incorporated with HBF were higher than that of the breads produced
with UHBF. The hardness and chewiness properties increased and springiness property decreased when the BF incorporation levels
increased from 5% to 30% in both cultivar flours. The crust colour values of the BF incorporated wheat breads decreased with an
increasing of incorporation levels for both cultivars. Conversely, while the crumb L values decreased, a and b values increased with
an increasing of BF incorporation levels for both cultivars.
[1] Min, B., Lee, SM., Yoo, SH., Inglett, GE., Lee, S. 2010. J Sci Food Agric., 90: 22082213.
[2] Qian, J., Rayas-Duarte, P., Grant, L. 1998. Cereal Chem., 75(3): 365373.
Keywords: Buckwheat,Wheat Bread,Texture,Colour,pH,water activity
152
Characterization of Ready-To-Eat Baby Foods Based on Fermented African Rice

Mauro MARENGO1, Victoria ODOI2, Gaetano CARDONE1, Stefania IAMETTI1, Susanna BURATTI1, Simona
BENEDETTI1, Maria Cristina CASIRAGHI1, Firibu SAALIA2, Maame BLAY2, Paa-nii JOHNSON3,
John MANFUL4, Alessandra MARTI1
1
Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
2
Department of Nutrition and Food Science, University of Ghana, Ghana
3
CSIR- Head Office, CSIR- Head Office, Ghana
4
Africa Rice Center, Africa Rice Center, Benin
Rice is a staple in most West African countries and an attractive ingredient for a number of food products as a result of its bland taste,
hypoallergenicity, availability, and high digestibility. In this frame, this project aimed at the characterization of a ready-to-eat baby
food, based on either milled or parboiled local Togo Marshall rice that was fermented for various times (0, 12, 24, and 48 hours) in
the presence of alpha-amylase.
The properties of the resulting products were addressed by instrumental sensory analysis and by a combination of physico-chemical,
rheological and molecular approaches. Electronic nose gave significantly different responses only in the case of milled rice-based
sample fermented for 48 hours, whereas electronic tongue discriminated between samples from either milled or parboiled rice, being
these latter more astringent and bitter. An effect of the rice parboiling and of the fermentation time on the baby food properties was
also highlighted by the WAI and the WSI. As expected, pH and titratable acidity correlated well with the fermentation time.
As for the pasting properties, investigated by microviscoamylograph, parboiled rice-based products show a lower viscosity both
when heated-up and cooled-down, as a result of the starch gelatinization occurred during the parboiling process. A viscosity increase
during fermentation - most likely due to the synthesis of exopolysaccharides by lactic acid bacteria - was evident only in milled ricebased samples.
As for molecular approaches, protein aggregation studies indicate that the amount of soluble proteins clearly decreases at higher
fermentation times, suggesting the degradation of proteins into peptides. In particular, most of protein hydrolysis events are
completed after 12 hours fermentation in the case of milled rice, whereas peptide release is much slower in parboiled rice-based
samples. Fermentation also resulted in a slight decrease in the amount of accessible thiols only in the case of milled rice-based
samples.
Rice parboiling resulted also in significant differences as for the free sugars content in the various products during fermentation.
However, pre-treatments had no peculiar influence on the predicted glycemic index.
The application of a multidisciplinary approach to the characterization of differently fermented rice-based food contributed to address
the quality parameters of the samples. Differences among samples can be related to rice pretreatment before fermentation, that was
carried out in the presence of enzymes. This information can offer some guidelines as for designing specific African low-grade ricebased baby foods with peculiar nutritional properties.
Keywords: African rice, fermentation, baby food
153
Production and Characterization of Enriched Pasta Based on African Rice

Mauro MARENGO1, Isaac AMOAH2, Miriam ZANOLETTI1, Aristodemo CARPEN1, Simona BENEDETTI1,
Susanna BURATTI1, Herman LUTTERODT3, Paa-nii JOHNSON4, John MANFUL5, Maria Ambrogina
PAGANI1, Stefania IAMETTI1, Alessandra MARTI1
1
Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Ghana
3
Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Ghana
4
CSIR- Head Office, CSIR- Head Office, Ghana
5
Africa Rice Center, Africa Rice Center, Benin
The development of innovative enriched rice products is a promising way to exploit low-grade African rice varieties. In particular,
this project aimed at addressing the properties of rice-based pasta, enriched with common ingredients in the African tradition, such as
flours from soybean and orange-fleshed sweet potato. Four different formulations based on pregelatinized rice flour and liquid egg
albumen, and containing soybean and/or sweet potato (up to 20%) were prepared and characterized via a multidisciplinary approach.
Soybean and sweet potato enrichment leads to a decrease in the pasta consistency and in significant changes in the color of the
resulting samples. In particular, soybean clearly affected pasta yellowness, whereas the addition of sweet potato resulted in a
significant decrease in lightness and an increase of redness, most likely as a result of browning Maillard-type reactions.
E-sensing approaches indicated that the sensory profile of the various pasta products strongly depends on the peculiar enrichment.
Sweet potato increased the pasta astringency, whereas soybean enrichment resulted in a typical umami taste and a specific electronic
nose response.
As for the pasting properties, addressed by microviscoamylograph, the lower viscosity of enriched samples indicates that both
soybean and sweet potato compete with rice for water needed for starch granule hydration and subsequent gelatinization. This also
resulted in differences in the optimum cooking time of the various products.
Structural characterization of proteins - performed by differential solubility indices, and by measuring thiols reactivity - clearly
indicates the presence of protein aggregates stabilized by hydrophobic interactions and disulphide bonds in all pasta samples, and a
higher network-forming ability in soybean-enriched pasta, that may explain the lower cooking losses of this specific sample.
The application of a multidisciplinary approach to the characterization of differently enriched rice-based pasta allowed to identify
quality parameters and differences among samples, that can be related to specific ingredient combinations. This information can offer
some guidelines as for designing and producing pasta fit to the consumers expectations, that can also add value to local African raw
materials.
Keywords: African rice, soybean, sweet potato, pasta
154
Improvement of Glutathione Content and Quality Properties of Cookies by Yeast

(Saccharomyces Cerevisiae) Enrichment
Selime MUTLU, Inci CERIT, Arzu ar MEHMETOLU, Serpil ZTRK, Omca DEMIRKOL
Food Engineering, Sakarya University, Turkey
Cookies are one of the favorite cereal products that have a big demand on food markets and tea or coffee tables. Formulation of
cookies allows trials of production in various ingredients and various amounts. In recent years, there have been numerous studies
about relation between reactive oxygen species (ROS) and various disorders. Antioxidants inhibit the negative effects of ROS in
humans. Glutathione (GSH), one of the most important thiol in cells, has a sulfhydryl group (-SH) functioning as a natural
antioxidant. Although dairy products, fats and grains have GSH in low concentrations, some of the fresh vegetables, fruits and spices
are rich sources of GSH. Interestingly, some of the yeast contains high amount of intracellular glutathione (about 0.11.0 % of dry
cell weight). Glutathione content of a yeast cell can be protected by using heat treatment with conversion of the regular yeast cell into
inactive yeast capsule. In this way, inactivated yeast capsules can be added to foods to increase GSH content.
Aim of this study was enrichment of cookies, one of the chemical leavened cereal products, with inactivated industrial yeast cells and
determining the changes in the GSH content and quality properties of cookies. Industrial yeast cells were inactivated and converted to
yeast capsules by heat treatment at 120C for 30 minutes. The yeast capsules were added to cookie formulation at 10, 20 and 30%
levels in flour basis. The cookies were analyzed for quality properties in terms of spread ratio, dry matter, color and texture. The
GSH content of the yeast and the cookies were determined by HPLC. According to results in comparison with control group, spread
ratio of cookies did not change with 10% yeast capsules addition but increased over this level. Color changes of cookies analyzed for
both top and bottom surfaces. Increasing of the inactivated yeast level caused decreasing the top surface L* and a* values while not
changing b* values. Bottom surface L*, a* and b* values showed a significantly decrease with increasing yeast level. Addition of
yeast capsules provided significant changes on textural properties of the cookies. Lower water holding capacity of yeast cells with
reference to flour, caused decreasing the moisture of cookies with increasing addition level. The GSH content of inactivated yeast
sample was found as ~8000 nM GSH contents of enriched cookies increased with increasing yeast level. Baking temperature (205C)
caused approximately 60% loss in GSH amount as compared to yeast capsules. However, GSH amounts of cookies after baking were
still noteworthy.
In conclusion, cookies gained antioxidant properties by enrichment with inactivated yeasts. Added yeast capsules not only increased
GSH amounts of cookies but also improved quality properties. Limiting sensory properties of high level of yeast made only the %10
level acceptable in cookies. Further researches could be conducted to improve the sensorial acceptability of cookies with different
formulations.
Keywords: Glutathione ,inactivated yeast capsule ,cookie
155
Effect Ofbuckwheat Bran Enrichment on Wheat Dough and Bread Properties

Miriam ZANOLETTI1, Stefano RENZETTI2, Maria Ambrogina PAGANI1
1
Department of Food, Environmental and Nutritional Sciences (DeFENS), Universit degli Studi di Milano, Italy
2
The production of foods rich in dietary fiber represents one of the most important driving forces in the development of innovative
cereal-based products. However, inclusion of high levels of fiber is still technologically challenging, as for the texture and the
sensory quality.
Buckwheat is a nutritionally-relevant pseudo-cereal and is traditionally used in Europe and Asia for pasta production, but rarely
exploited in bakery applications.
In this study, we investigated the effects of enriching wheat flour with increasing levels of buckwheat bran (5, 10, 20%), with
different particle size (dav bran as such: 360 m; dav micronized bran: 110 m).
Dynamic Mechanical Thermal Analysis (DMTA) and differential scanning calorimetry (DSC) allowed evaluating the effects of bran
on the thermo-mechanical transition during processing. Dough rheology at large deformations was assessed by the Kieffer test.
Standard baking tests and texture profile analysis were performed on bread in small-scale trials (60g puffy loafs).
As for the dough properties, both DMTA and DSC approaches indicated that bran enrichment resulted in a progressive increase in
the onset temperature of starch gelatinization. DMTA also provided evidence as for changes in the viscoelastic behavior during
heating associated with bran enrichment. As for the dough behavior at large deformations, dough resistance to extension decreased
with increasing bran inclusion. On the contrary, no univocal behavior was assessed as for the dough extensibility increase.
As for baking quality, the decrease in loaf volume due to buckwheat bran enrichment clearly depended on the level of inclusion and
on bran particle size. Crumb moisture content of fresh bread reflected the behavior in dough water absorption for both types of bran:
gradual enrichment with buckwheat as such led to a more wet product, whereas the substitution level with micronized bran had no
significant effect. Crumb firmness increased as the bran content increased and was positively correlated with the increase in crumb
density. For this reason, the Ahsby-Gibson theory for cellular solid foods was applied. Bran as such increased the corrected hardness
for addition level higher than 10%. On the contrary, the addition of micronized bran deeply altered crumb firmness already at 5%.
The inclusion of buckwheat bran greatly affected dough rheology and thermal transitions during baking, which resulted in
considerable changes in bread quality. Such changes could be related not only to the enrichment degree but also to the size of the
bran particles.
Keywords: buckwheat bran,fiber,enriched bread
156
Use of Rheum Ribes as a Functional Component Gluten-Free Biscuit Production

Hafsa DOGAN, Raciye MERAL
Yznc Yl University, Faculty of Engineering-Architecture, Department of Food Engineering,, Yuzuncu Yil University, Turkey
Rheum ribes L. (RR) is one of the wild rhubarb species belonging to the Polygonaceae family and it is locally known as sgn, skn,
ugun or uskun. RR grows in the mountainous regions of Eastern Anatolia, Iran, Lebanon and Iraq. RR is recognized as a good
source of vitamin C, iron, zinc and crude fibre. In this study, Rheum ribes plant was added toand gluten-free biscuit formulations and
its effects on physical, chemical properties and antioxidant properties were investigated. Two different levels of locust bean gum
(1.5, 3%) and Rheum ribes (1, 2%) were added to the gluten-free biscuit formulations. Biscuits were made with rice flour and potato
starch and optimal formula was determined by using Response Surface Methodogy (RSM). Rheum ribes added to biscuits had no
adverse effect on the baking loss. It was determined the spread ratio in gluten-free biscuits was effected by addition of Rheum ribes.
Addition of Rheum ribes had no significant effect on the firmness of gluten-free biscuits, but gum had an increasing effect on biscuits
firmness. Rheum ribes added to biscuit formulations increased the amount of total phenolics. As a result of this study, Rheum ribes
added to the formulation increased the functionality of biscuits by inhibiting free radicals; the gum used in the gluten-free biscuit
formulation reduced antioxidant activity.The best desirability value of gluten-free biscuit was observed at the highest levels of gum
and Rheum ribes.
Keywords: Rheum ribes, gluten-free biscuits, antioxidant activity
157
Evaluation of Quality, Antioxidant Activity and Phenolic Composition of Bread Including

Onion Powder
Raciye MERAL, Ismail Sait DOGAN
Yznc Yl University, Faculty of Engineering-Architecture, Department of Food Engineering, Yuzuncu Yil University, Turkey
This research work was mainly focused to produce functional food. The aim of the present research was also to determine the
possibility of producing healthier bread. In this study, onion powder (OP) was incorporated into wheat dough, and its impact on the
quality characteristics, antioxidant properties and phenolic composition of the bread was evaluated. In this study, wheat flour was
replaced with ground OP at the levels of 0, 2.0, 4.0 and 6.0% levels. Water retention capacity and dough development time of doughs
did not change. When the level of RR was increased from 0 to 6% the dough stability decreased from 6.4 to 2.0 min. OR increased
mixing tolerance index (MTI). Extensibility of dough including OP was higher than that of the control dough. Specific volume of
breads was not significantly influenced by the addition of OP. The firmness values of bread including 2, 4 and 6% OP were 14.37,
14.43, 13.60 N, respectively. When the level of OP was increased from 0 to 4%, the crumb firmness value did not change but the
firmness value of the bread including OP at level of 6% was lower than that of the control bread. The antioxidant activities of breads
increased significantly with increasing levels of OP substitution. Gallic acid and catechin content increased in the bread including
OP. Gallic acid content of bread including OP at level of 6% was 450 times higher than control bread. This study demonstrated that
even when OP is used as a food ingredient in foods that are cooked at high temperatures; it increases the antioxidant activity of the
food.
Keywords: Bread, Antioxidant, DPPH, Phenolic compounds, onion powder
158
Effects of Emulsifiers and Lipolytic Enzymes on Pan Bread Properties

Sleyman POLAT1, Mehmet Serta ZER1, Osman KOLA2, Haim KELEBEK2
2
1
Food Engineering, ukurova University, TURKEY
Food Engineering, Adana Science and Technology University, TURKEY
Emulsifiers and enzymes are used as improving baked goods shelf-life, volume, crust colour, crumb whiteness, aroma and flavour in
bakery products. In this study, effects of using different rates of emulsifiers (sodium stearoyl lactylate (SSL); diacetyl tartaric esters
of mono-glycerides (DATEM); lecithin) and lipolytic enzymes (Lipopan Max, Panamore Spring) on volume, color, texture, moisture,
porosity and the sensory properties of the pan breads were investigated.
In comparison to emulsifier, the lipolytic enzymes were seen to improve the bread volume. In this case the lipopan enzyme was able
to increase the bread volume by approximately 19% when 0.0125 g/kg of enzymes was added to the dough. Moreover lipopan and
panamore showed a positive effect on the bread hardness, where panamore given the highest reduction effect with 39% when 0.0075
mg/kg of enzyme was added to the mixture. However, the lecithin emulsifier showed the best bread pore structure. The sensory
analysis related to crust color, aroma, taste, texture and general desirability did not show any significant difference between the
different additives effects used in bread preparation. Thus, these results could represent a positive support for the future potential use
of lipolytic enzymes in pan bread making.
Keywords: Lipolytic enzymes, emulsifiers, bread
159
Utilization of Response Surface Methodology to Optimize Process Conditions and

Formulation of Microwave Baked Rice Cake
Yaar zlem ALIFAKI, Naciye KUTLU, zge SAKIYAN
Department of Food Engineering, Ankara University, Ankara
Celiac disease, which is also known as gluten intolerance is one of the most widespread food intolerances. The only cure for this
illness is a lifelong gluten-free diet. For this reason, new gluten-free formulations attract the attention of researchers. Moreover,
microwave technology has been investigated as an alternative baking method for gluten-free products. The scope of this study was to
produce microwave baked functional gluten-free cakes by adding carob flour and ginseng powder to rice flour in different
concentrations. It was also aimed to optimize the cake formulation and baking conditions by using Response Surface Methodology
(RSM). The physical properties of different cake formulations which were baked in microwave oven at different microwave powers
(low, middle and high) and for different treatment times (2.45 min, 3min, 3.15 min) were examined. The effect of ginseng powder
and carob flour addition to formulation on cake quality was also investigated. It was found that the optimum point was 400 W for
microwave power, 3.15 min for baking time, 1.1869 % for ginseng concentration and 35.051 % for carob flour concentration. When
the quality parameters of control samples and the cakes baked at optimum point were compared, it can be reported that the weight
loss, height and porosity values of optimum samples were higher than those of control samples, while the color difference values
were found to be lower.
Keywords: Microwave, ginseng, carob flour, cake, optimization
160
Physical and Sensory Characteristics of Cake Enriched with Honeybee Pollen

Gorkem OZULKU, Rusen Metin YILDIRIM, Osman SADI, Muhammet ARICI
Department of Food Engineering,, YILDIZ TECHNICAL UNIVERSITY, Turkey
Honeybee pollen have been used in the traditional medicine as a food supplement for years due to bioactive properties. Many
investigations have been carried out to improve the nutritional characteristics of the cakes which are consumed all over the world.
The objective of the present study was to investigate the effects of honeybee pollen additions to the cake formulations in order to
enrich the bioactive properties of the cakes. Cake samples were prepared by substituting the flour with different percentages of
honeybee pollen (0, 2.5, 5, and 7.5%). The texture profile analysis (TPA), specific volume, color change (E), and organoleptic
analysis of the cake samples were done. The TPA results showed that the hardness of samples containing 7.5% honeybee pollen had
the highest value whereas the other samples were similar to 0%. There was no significant difference between the samples in terms of
springiness value of the cakes. The specific volume of the cakes containing 0 and 2.5% honeybee pollen was significantly lower than
the cakes containing 5% (p<0.05). The lowest specific volume value was observed in the cake samples with 7.5% honeybee pollen.
The effects of honeybee pollen additions on the E values of the crusts of the cake samples were also evaluated. It was found that
there was no significant difference between the E values of crusts of the samples containing 0 and 2.5% honeybee pollen. However,
5 and 7.5% honeybee pollen addition decreased the E values of the crust of the cake samples. Organoleptically, the highest scores
for color and crumb structure were obtained for the cake samples with 5% honeybee pollen. The scores of chewiness of the cake
samples were found significantly similar. However, the lowest level of taste and smelling scores were determined for the cake
samples containing 7.5% honeybee pollen. While the highest score were obtained for the samples containing 2.5% honeybee pollen
for general acceptability. The results of this study showed that honeybee pollen addition could be incorporated into the cake
formulations up to 5% without affecting the technological properties adversely as well as improving the bioactive properties of the
cakes.
Keywords: cake,Physical and Sensory Characteristics ,Honeybee Pollen,Enrich
161
Sensory Evaluation and Total Phenolic Content of Cakes Enriched With Hazelnut Testa
Serap DURAKLI VELIOGLU1, Kadir Grbz GNER1, Hasan Murat VELIOLU2, Glnaz ELIKYURT1
2
1
Department of Food Engineering, Namk Kemal University, Tekirdag, Turkey
Department of Agricultural Biotechnology, Namk Kemal University, Tekirdag, Turkey
Nowadays, enhanced antioxidant property and dietary fiber content of cake formulations are one of the main concerns in bakery
industry. There are several studies about the addition of substances such as fibers obtained from cereals, watermelon rinds,
cheonnyuncho powder, etc. into the formulation of cakes. Hazelnut testa, the thin brown perisperm that wraps hazelnut kernels, is
obtained as a by-product after the roasting process of hazelnut. Numerous studies have indicated that this by-product has good
antioxidant and dietary fiber property (1-3). However, hazelnut testa is still generally used as an additive in animal rations or
considered as a waste.
The aim of this study was to evaluate the total phenolic content (TPC) and sensorial properties of cake samples enriched with
hazelnut testa at different ratios. For this aim, wheat flour samples substituted with hazelnut testa at levels of 0, 4, 6, 8 and 10 % were
used in product recipes. The samples were evaluated in terms of sensorial characteristics, i.e, color, taste, smell, appearance, pore
formation, cohesiveness and overall acceptability, by the panelists. TPC of the samples were determined according to Folin-Ciocalteu
method (4). A calibration curve was generated using gallic acid (1-200 mg/l) as standard, and the results were expressed as mg gallic
acid equivalents (GAE) per g dry matter.
The panelists gave equal scores (P > 0.05) for the samples according to color, taste, appearance and overall acceptability. However
the scores of pore formation and cohesiveness were affected negatively (P < 0.05) with the increase in hazelnut testa addition. This
fact may be due to the adverse effect of fiber on textural property of cake dough. Similar tendency have been observed in literature in
which increasing fiber addition decreased the cohesiveness of cake samples (5,6). Moreover, as expected, the increase in hazelnut
testa ratio in cake formulation resulted in an increase in smell scores (P < 0.05) for all samples. The panelists liked all cakes
according to overall acceptability equally (P > 0.05). Hazelnut testa was reported to be rich in free soluble phenolic compounds of
which catechin, epicatechin, epicatechin gallate, gallocatechin, epicalocatechin gallate and gallic acid were the main phenolic
fractions (3). As expected, the higher the testa addition in recipe, the more TPC of the product. In our study, TPC of cake samples
containing of 4, 6, 8 and 10 % hazelnut testa in the formulations were determined to be 6.457, 8.050, 11.342 and 13.126 mg GAE per
g dry matter, respectively. In conclusion, our results showed that the use of flour mixes enriched with hazelnut testa can lead to the
production of nutritionally valuable cakes according to the high phenolic content. Hazelnut testa addition at a level of 6% could be an
effective way to put a functional product on the market without compromising the sensorial quality.
Keywords: cake,total phenolic content,sensorial characteristics,hazelnut testa
162
Production and Characterization of Functional French Breads Made from Corn and Wheat
Flour
Rafael G. ALCANTARA, Rose A. CARVALHO, Fernanda M. VANIN
Food Engineering Department, Universidade de So Paulo, Brazil
Bread is a basic food of almost diet of all social classes diet, consumed daily worldwide. In Brazil, this food is in a marketing growth
framework, however, wheat commodities have directly affected its price, since Brazil does not produce internal wheat demand ,
requiring imports. The total or partial replacement of wheat flour (WF), by other types of flour, has been proved a viable and widely
explored alternative, that could represents an opportunity for the Brazilian agribusiness market. Generally, it is observed that this
alternative is more applied in sliced bread, making the study of French breads a very important area to be investigated. Brazil is a
major producer of grain, and the world's third largest corn producer. Corn grains consists essentially of starch, not containing gluten,
commonly used on the formulation of various products destined for people that suffer from Celiac disease. This grain is considered a
functional food for containing anthocyanins and carotenoids in its composition. These antioxidant compounds bring numerous
benefits to consumer health, such as potentially blocking of tumor growth, protection of muscle degeneration and improved
immunity. Thus, due to these economic and health factors, the objective of this work was to evaluate the effect of the partial
substitution of WF by corn flour (CF), in different concentrations, on French bread characteristics. For this, it was used a 22 factorial
design with four repetitions at the central point, where the independent variables were the concentration of CF and power improver.
The breads were evaluated in relation to the final specific volume (VolScan 300), texture profile analysis (TPA) and shear
(texturometer (TA.XT plus)), colorimetric analysis of the crust and the crumb (MiniScan EZ 4000L, HunterLab), humidity and water
loss. The structure of the interior of the loaves was analyzed using a scanner (HP Scanjet G4050), and the image analyzes and
processing of data by means of Matlab (Mathworks Matlab R2015a). The statistical analysis of variance (ANOVA) was performed
using Statistica software (STATISTICA 10). The results of the ANOVA showed that the adjusted linear models were significant (R2
> 0.85) and predictive (FCALC > Ftab) for the parameters: specific volume, hardness, springiness, cohesiveness, gumminess,
chewiness, resilience, color parameters a * chroma, b * chroma and lightness (L *) of the core, and shear force. It is expected that a
formulation with the best ranges of CF concentration and improver to be set considering the models found. Thus, it could be
concluded that the use of CF for French bread production could represent a very important alternative in terms of nutritional aspects,
and for Brazilian agribusiness market.
Keywords: Brazilian agribusiness market,baking,economical aspects,Brazil
163
The Effect of Triticale(Triticosecale wittmack) FlourAddition on the Bread Composition

Emine NAKILCIOLU TA, Semih OTLE, Sema DUVAN
Food Engineering Department, Ege University, The Faculty of Engineering,, Turkey
Triticale (x Triticosecale Wittmack) is a hybrid seed created by genetically combining wheat (Triticum ssp) and rye (Secale ssp). It is
used as a source of livestock feed, energy, bioethanol production and a protein source for film formation. Although it has high
protein, amino acid, polysaccharide and vitamin B content, it is not well-recognized for the using food applications. The previous
researches were showed that the nutritional quality of triticale is considered superior to wheat. But, the lower milling yields of
triticale flour, inferior loaf volume and texture distract from commercial baking use of triticale. Triticale by comparison with bread
wheat has low gluten content, efficient gluten viscoelasticity and, therefore, inferior bread-making quality. In these reasons, the
potential use of triticale flour in bread-making could be blending with bread wheat flour.
Four varieties of breads were made by using bread making machine in standard conditions. In making bread 253.16 g flour, 3.04 g
salt, 7.59 g yeast and 146.83 g water were used. Triticale flour addition amounted to, respectively 0, 30, 50, and 70 % in total flour.
The control sample was contained 35.18 % for moisture, 1.63 % for ash, 0.03 % for crude oil, 7.98 % for protein and 55.46 % for
carbohydrates. The moisture, ash, crude oil, protein, carbohydrate contents of triticale breads (30 %, 50 %, 70 %) were ranged
between 34.54-35.62 %, 1.05-1.43 %, 0.09-0.13 %, 7.35-7.92 % and 54.94-56.30 %, respectively. The energy values of bread
samples were calculated as 254.04 kcal/100 g control bread, 252.26 kcal/100 g triticale bread (30 %), 253.94 kcal/100 g triticale
bread (50 %), 255.84 kcal/100 g triticale bread (70 %). Baking loss and bread yield derived from dough were obtained 14.65 % and
85.35 for control bread, 15.60 % and 84.40 % for triticale bread (30 %), 18.00 % and 82.00 % for triticale bread (50 %), 15.26 % and
84.74 % for triticale bread (70 %), respectively. Additionally, four bread samples were evaluated with the ranking test and ordered
according to the presence or absence of the some attributes (hardness, flavor and general appreciation) from very to not at all by
14 panelists. Significance of differences was not found significantly at p<0.05. The other analysis results were evaluated statistically
by one way ANOVA and DUNCAN tests. Significant differences were not found in point of energy, carbohydrate, protein, ash and
moisture content on all of bread samples. While triticale breads has similar crude oil content, control bread is different from them,
statistically (p<0.05).
These result demonstrated that triticale could be used for baking industry and bread making as an alternative for wheat flour. So it
could be utilized in food products and a new type of bread is low gluten content may be sold in the market.
Keywords: Triticale,bread,wheat
164
Effect of Concentrated and Dephytinized Oat Bran on Bread Textural Properties

Hazm ZKAYA, Burcu DUMAN, Berrin ZKAYA, Irem ZKESER
Department of Food Engineering, Ankara University, Turkey
The attention on dietary fiber significantly increased through the years due to its importance on human health. It is stated that
adequate dietary fiber intake is vital in order to reduce the risk of some chronic diseases. However, the average fiber intake in
industrialized nations in Europe, Asia and North America is far below the recommended levels. Oat bran is considered as a good
source of dietary fiber and other functional components. In addition to that, it is also inexpensive and easy to obtain. Hence, oat bran
has a good potential use as a functional ingredient in bread making. Even though its functional properties, oat bran has high content
of phytic acid. Phytic acid is known as an anti-nutrient and its high consumption is not recommended for people suffering from irondeficiency anemia, children, pregnant and lactating women. Furthermore, oat bran has several adverse effects on bread quality. To
avoid these deleterious effects of oat bran, pre-treatments are necessary before its incorporation into the food products. In this study,
oat bran was first concentrated in terms of dietary fiber and then dephytinized to improve its functionality. Firstly, the effects of these
treatments on phytic acid, dietary fiber, phenolic compounds and antioxidant activity of oat bran were determined. Additionally,
effects of concentrated and concentrated-dephytinized oat bran on bread textural properties were investigated and the results were
compared with unprocessed oat bran.
In order to obtain concentrated bran, samples were passed through a bran finisher (MLU-302, Buhler), then cleaned bran samples
mixed with de-ionized distilled water at the ratio of 1:15 (w/v) and the slurries were incubated for 6h at 30C in a temperaturecontrolled water-bath. After the treatment, the slurries strained through a sieve (250 opening) and the remained solid was rinsed
with water 5 times. To obtain dephytinized oat bran, concentrated bran samples were dephytinized with two different (hydrothermal
and fermentation) methods. The slurries were mixed with 6% (w/w) of compressed bakers yeast, and fermented for 6h at 30C in a
temperature controlled water-bath in fermentation method. For hydrothermal treatment, the pH of the slurries were adjusted to 4.0
with acetic acid, and then held at 121C for 0.5h in an autoclave.
The concentration treatment resulted in an increase of 86.2%, 6.1% and 75.3% in insoluble, soluble and total dietary fiber content of
oat bran, respectively, and a reduction of 32.5% in phytic acid content of sample. The treatment affected phenolic compounds and
antioxidant activity of oat bran significantly. It increased bound antioxidant activity and phenolic compounds, whereas decreased free
and total forms.
Fermentation and hydrothermal dephytinized process caused a decrease of 88.2% and 94.9%, respectively in phytic acid content of
concentrated bran. Both dephytinized treatments did not have any effect on dietary fiber content. The treatments increased free,
bound and total antioxidant activity significantly. They increased bound and total phenolic content as in antioxidant activity but a
slight decrease was observed in free forms.
Concentrated oat bran incorporation affected bread textural properties significantly. Depend on the incorporation level (10%, 15%
and 20%) it increased hardness and chewiness, whereas decreased recoverable work, springiness, cohesiveness and
resilience.Concentrated-dephytinized oat bran additionally provided some improvement in texture over concentrated oat bran. It
slightly decreased hardness and chewiness and increased recoverable work, springiness, cohesiveness and resilience. Both of
dephytinized processes slightly improved adverse effect of oat bran on bread texture. There was no significant difference between
effects of hydrothermal treatment and fermentation treatment on concentrated oat bran.
Acknowledgements
The authors would like to thank The Scientific and Technological Research Council of Turkey (TUBITAK TOVAG-111O201) for the
financial supports of this work.
Keywords: oat bran,dephytinization,bread texture, dietary fiber,phytic acid
165
A New Use for Green Banana: Production and Characterization of Functional French Bread.
Rafael G. ALCANTARA, Marie DIAKHABY, Rose A. CARVALHO, Fernanda M. VANIN
Department of Food Engineering,, Universidade de So Paulo, Brazil
Brazil is the second largest banana producer in the world. However, about 20% of its harvest is discarded, mainly by defects in the
peel. Moreover, a loss of 40% of the fruit occurs due the lack of care at the marketing stage. Thus, the production of green banana
flour (BF) is an excellent alternative, to minimize scrap, producing a low-cost ingredient with high nutritional value. This high
nutritional value can be attributed mainly to its high content of resistant starch, an indigestible polysaccharide, considered dietary
fiber, used by colonic microbiota in the anaerobic fermentation, producing short chain fatty acids that help in the prevention of
intestinal cancer. Besides, the green banana composition is determined primarily of starch, cellulose, heme-cellulose, lignin, dietary
fiber, and phenolic acids like anthocyanins. Due to its composition, containing functional ingredients, regular intake of BF could
bring benefits to consumer health, such as glucose level control, cholesterol, intestinal regularity and prevention of intestinal cancer.
Therefore, the use of BF as a functional ingredient could represent an excellent alternative to improve food composition. Bread is a
food consumed worldwide for majority of the population. Therefore, the production of functional French bread, made from the
partial substitution of wheat flour (WF) by BF, preserving its organoleptic characteristics, could represent a promissory alternative.
The objective of this work was to produce and characterize the effect of the partial substitution of WF by BF in different
concentrations, on French bread. A 22 factorial design was performed with 4 replicates at the central point, being the concentration of
BF and power improver the independent variables. Breads were characterized in relation to: final volume (VolScan 300), texture
profile analysis (TPA) of core and shear (texturemeter (TA.XT plus)), color of the crust and the crumb (MiniScan EZ 4000L,
HunterLab), humidity and water loss. It was also analyzed the internal structure of the interior of the loaves using a scanner (HP
Scanjet G4050), image analyses and processing of data by means of Matlab (Mathworks Matlab R2015a). The results were submitted
to statistical analysis of variance (ANOVA) (STATISTICA 10) software. The ANOVA results showed that the adjusted linear
models were significant (R2 > 0.85) and predictive (Fcalc > Ftab) for the following responses: loss of water during baking, specific
volume, void fraction, average area of cell, cell density, color parameters a * chroma, b * chroma and lightness (L *) of the crust, and
crumbs L *. The results allowed to define a optimized recipe for bread formulation with the best FB and power improver
concentration ranges. Therefore, it is concluded that the use of factorial experimental design was an important tool for the
optimization of the production of functional bread French from FB.
Keywords: baking,texture properties,water content,experimental design
166
Carob Flour as Multifunctional Supplement Exhibits Also Antimicrobial Activity in Bread

Sonja SMOLE MOINA1, Lucija LUSKAR1, Martina AVBELJ1, Dragana ORONJA SIMOVI2,
Zita ERE2, Peter RASPOR3
1
Biotechnical Faculty, University of Ljubljana, Slovenia

Faculty of Technology, University of Novi Sad, Serbia
3
Faculty of Health Sciences, University of Primorska, Slovenia
2
Carob (Cerationa siliqua L.) is an evergreen shrub or tree in the pea family, Fabaceae, native to the Mediterranean region and
cultivated for its edible pods. Carob flour is processed by crushing dried seedless pods (pulp) which are roasted and milled into fine
powder. It represents a health-promoting ingredient of feed and food products with high content of dietary fiber, minerals (Fe, Ca,
Na, K, P and S), and vitamins (E, D, C, Niacin, B6 and folic acid) (Kamal et al., 2013). In our previous research we evidenced also
antimicrobial and prolonged shelf-life activity of gluten-free products with carob flour addition as well as sporogenic bacteria and
mould growth inhibition of carob flour phenolic extracts in in vitro tests (Avbelj et al., 2016; Luskar et al., unpublished). In this work
wheat flour was substituted with 20% of carob flour and antimicrobial (fungal and bacterial growth inhibition and consequent shelflife prolongation) as well as technological, sensory and nutritional properties of carob enriched wheat bread were evaluated in: a)
control bread samples made of only wheat flour (CON), b) control wheat bread samples with usual 0,4% addition of preservative
Propi-san (CONP), c) control wheat bread with microbiologically high loaded sugar beet fiber (3%) (CON-SBF) and two types of
bread with 10-20 % of carob flour substitution: d) CON-CAR with 20% of carob flour and e) CON-SBF-CAR with 3% of sugar beet
fiber and 10% of carob flour. For microbial analyses breads were baked in four repetitions and sampled after 4, 8, 12 and 16 days of
storage to detect bacteria and moulds on selective media. Visual monitoring of moulds on aseptically incubated bread slices was
performed as well. We followed also water activity of bread slices storage..Technological, sensory and nutritional properties were
tested by standard methods as described before (Avbelj et al., 2015, 2016). In general, the growth of moulds was inhibited in CAR
samples. On 16th day of bread storage, the plates of CAR samples were mould free, bur not also CONP samples, so carob (20%)
better inhibited the growth/reduced moulds than the preservative. CON, CON-SBF and CON-SBF-CAR samples were highly
contaminated which was also in correlation with higher water activity in the latter samples, but carob addition again significantly
inhibited the growth of moulds. The bacteria were mostly inactivated during the baking process, but still high bacilli contamination
was found for sample CON-SBF and lower contamination for CON-SBF-CAR samples where reduction might be also due to carobs
antibacterial characteristics. CON, CONP and CAR plates were comparable and had low or even no contamination. Visual
monitoring of bread slices in aseptic environment exhibited the longest shelf life for the CAR bread slices which started to mould
only after 17 days of storage. On the last sampling day, breads without any antimicrobial substance in package were at least 50%
covered with various moulds as well CON-SBF-CAR samples, where 10% of carob could not stop the growth of moulds. CAR and
CONP samples showed comparable mould inhibitory results. These samples were visibly less overgrown with moulds than CON and
CON-SBF and CON-SBF-CAR. Sensory and rheological characteristics of breads were followed as well and will be comparatively
presented. In summary, we can conclude that beside improvement of nutritional phenolics content and thus antioxidative
characteristics, carob addition to bakery/confectionary products also preserves technological and sensory characteristics of the
products and significantly improves microbiological stability and prolongs shelf-life of the products via fungal and bacterial (bacilli)
growth inhibition.
Keywords: carob,bread,antifungal activity,antibacterial activity
167
Effect of Gluten Free Flour Blends on Physical and Sensory Propertiesof Cookie
Nermin BILGILI, Tekmile CANKURTARAN
Food Engineering Department, Necmettin Erbakan University, Engineering and Architecture Faculty, Turkey
In this research, pumpkin flour (PF), chestnut flour (CF) and lupine flour (LF) were used in gluten free cookie formulation. Control
gluten free cookie was prepared with corn starch : rice flour (50:50) blend. Equal amounts of PF, CF and LF were blended and
replaced with corn starch : rice flour (50:50) blend at 12%, 24%, 36% and 48% ratio for other gluten free cookie formulations. Some
physical properties (diameter, thickness, spread ratio, color values and breaking strength) and sensory attributes of gluten free
cookies were determined. Diameter, thickness and spread ratio of the gluten free cookies changed between 49.41 and 51.44 mm, 7.44
and 9.16 mm, 5.61 and 6.6, respectively. The highest ratio (48%) of PF:CF:LF blend decreased cookie thickness but increased spread
ratio compared to control cookie. PF:CF:LF blend at 12% level gave the lowest breaking strength value. Surface darkness,
yellowness and redness of cookies increased over 24% replacement level of PF:CF:LF. As a result of sensory evaluation, the lower
taste, odor and overall acceptability scores were obtained with 36-48% replacement level of PF:CF:LF blend.
Keywords: gluten free, lupine flour, chestnut flour,pumpkin flour , cookie
168
The Effects of Egg and Baking Powder on the Sponge Cake Characteristics
Halef DIZLEK1, Ali ALTAN (PASSED AWAY)2
1
Food Engineering, Osmaniye Korkut Ata University, Turkey

2
Cake can be produced through various methods, and it is very significant in the bakery industry because its demand and production
incessantly increase as a result of the increase in population, urbanization, easement of access and application of new technologies.
Different types of cake can be produced in various formulation forms in the world. Sponge cake is very famous within the other types
of cake. The main ingredients of sponge cake are soft wheat flour, egg, sugar, water or milk, surfactant, few baking powder and
flavouring. To produce the sponge cake as a thin and sponge type structure is the main requested properties. Foaming of this kind of
cakes can be provided by using the proteins of eggs (especially from albumin and globulin), surfactants and incorporation of air
bubbles that are formed during the mixing of cake batter especially during the beating of egg (white). Therefore, eggs are the crucial
ingredients in the production of sponge type cakes. This highly functional food ingredient has three primary attributes; (i) foaming,
(ii) emulsification and (iii) coagulation besides its nutritive value. However, it impossible to solely consume sponge cakes due to
their high egg content which is approximately 30-50% of batter weight. Volume is one of the most important factors affecting the
bakery products, especially for the cakes in terms of external view. Measurement of the volume has a significant role at the
assessment of cake quality because the volume is a unique indicative parameter about the quality and the structural development of
the cake. Eggs and baking powder are the two main components that determine the volume of the sponge cake. In this study; the
effects of egg using rates (0%, 11%, and 22%), baking powder using rates (0%, 0.25%, 0.75%, 1.25%, 1.75%, and 2.25%), and
baking powder compositions on some quality parameters of sponge cake such as volume, grain structure, firmness, physical
structure, and moisture content were investigated. Baking powder compositions were prepared by using potassium bi tartrate, mono
calcium phosphate an hydrate (AMCP), and sodium acid pyrophosphate (SAPP) used either separately or double-triple combinations
with sodium bicarbonate of eight different formulas. The investigation revealed that egg was the most effective ingredient on the
sponge cake quality. The specific gravity of the cake containing no egg was 0.53 g/cm 3, but it was 0.38 g/cm3 and 0.22 g/cm3 when it
contained egg in the rate of 11% and 22%, respectively (p<0.05). These results indicated that the volume of the sponge cake could be
controlled changing the % egg rate, and the cake could be produced lighter and larger volume. Use of baking powder in sponge cake
production was caused an increase in volume varying from 9% to 25%. In general, using different rates of baking powder were
observed to increase the quality characteristics of the cakes (p<0.05). However, while using more baking powder than a rate of
1.25% was observed not to increase the characteristic of the cakes significantly, using baking powder more than a rate of 1.75% was
observed to decrease the volume of the cakes up to 16%. Using much fast acting leavening agent (potassium bi tartrate) in the sponge
cake production reduced the volumes of the cakes (p<0.05). In addition, the highest volumes of the cakes were seen to be almost
obtained by using baking powders with a utilization rate of 1.25%. In general, no so much difference was observed between the
volumes obtained with utilization rates in the range of 0.751.75%. Moreover, the volumes of the cakes were seen to be decreased
when using baking powders less than 0.75%. The same manner was also observed when using baking powders more than 1.75%.
When baking powder was prepared by using an acidic salt, SAPP or AMCP must be preferred, however, for potassium bi tartrate, it
must be used together with the other acidic salts i.e. SAPP or AMCP.
Keywords: sponge cake,cake quality ,egg,baking powder
169
Using of Modified Atmosphere Packaging Tecnique in Fresh Pasta and Similar Products
Aye Bra MADENC1, Selman TRKER2
1
Department of Gastronomy and Culinary Arts, Necmettin Erbakan University, Turkey

2
Department of Food Engineering, Necmettin Erbakan University, Turkey
The manufacturing process of fresh pasta, filled fresh pasta and similar products does not include any drying treatment on the
contrary conventional dry pasta production. These products are very perishable because of high water contents (>24%). Shelf life of
fresh pasta can be extended by using of some techniques. Modified atmosphere packaging technique (MAP) is frequently used for
protect microbiological quality of fresh food and also extend their shelf life. CO2 and N2 have bacteriostatic and fungistatic activity
and they most commonly used gases for MAP. CO2-N2 ratio in package is depending on product properties. In fresh pasta production,
it is preferred that 30-70% or 50-50% CO2-N2 ratios.
In fresh pasta industry, MAP application is combined different technique for provide more extended shelf life. Pasteurization
treatment that applied before or after MAP can extend the shelf life of fresh pasta up to 90 days. Also, some antimicrobial products
can be used with MAP application. MAP and antimicrobial product combination can exhibit synergistic effect to improve sensorial
properties and microbial quality of fresh pasta.
Keywords: Fresh pasta, modified atmosphere packaging, shelf life.
170
Physico-Chemical, Textural and Sensory Properties of Biscuits Enriched with Cornelian

Cherry Pulp
Amela DAFI1, Sanja ORUEVI ULJEVI1, Asima AKAGI1, Melita SMAJI1, Roland
KALLENBORN2, Dag EKEBERG2
1
2
Department of Food Technology, Faculty of Agriculture and Food Sciences, University of Sarajevo, Bosnia and Herzegovina
Department of Chemistry, Biotechnology and Food Sciences (IKBM), Norwegian University of Life Sciences (NMBU), Norway
Recent worldwide consumers interest in healthy food has increased the demand for alternative, high quality fruit such as cornelian
cherry (Cornus mas L.), which is an excellent source of natural antioxidant substances. The aim of this study was to investigate of
biscuit quality with native cornelian cherry pulp added.
Three different samples of wholemeal flour (WMF) were used for biscuit production: barley WMF 100%; mixture barley/wheat
WMF 50/50 and wheat WMF 100% according to procedure described in American Association of Cereal Chemists (AACC) method
10-52 with some modifications. All flour samples were incorporated with pulp of cornelian cherry originated from Bosnia and
Herzegovina (10, 20 and 30% on the flour basis). Total of 12 biscuit samples were made in duplicates, while all analysis were
performed in triplicates. Physical analysis of biscuit samples included determining the diameter (DI) and thickness increase (TI),
spread ratio (SR) and specific volume (SV), while chemical analysis included determining the titratable acidity (TA), pH, antioxidant
activity (AO) by FRAP and total phenol content (TPC) by Folin-Ciocalteu method. Biscuit texture (TX) was measured using a
TA.TX.plus Texture Analyzer. Sensory evaluation by QDA was conducted using scale 1-5 scores on 4 properties: taste, aroma,
melting and overall acceptability.
Statistical analysis (Two-way analysis of variance) showed significant influence (P < 0.05) of used flour and amount of added
cornelian cherry pulp on DI, SR, pH, TA, TX, AO and TPC, while flour had no influence on TI and SV. On the other hand both,
flour and amount of cornelian cherry pulp showed no significant differences on sensory properties. Antioxidant activity significantly
increased in all biscuit samples with an increase share of cornelian cherry pulp.
Keywords: cornelian cherry pulp,biscuits,antioxidant activity,sensory properties
171
Starch Composition and Staling Properties of Potato Bread

Kristin WHITNEY1, Emine Nur HERKEN2, Senay SIMSEK1
1
Plant Science, North Dakota State University, USA

Food Engineering, Pamukkale University, Turkey
Potatoes have been added to breads for improvement of texture and to improve moisture retention. Potato starch is unique as it has
phosphate esters and has lower retrogradation than other starches. Potatoes that have been cooked and cooled also have lower
glycemic index than wheat flour, and so may be a beneficial ingredient for formulation of healthier bread products. The aim of this
study was to evaluate differences in bread quality and starch digestibility in breads supplemented with potato flour. Dried ground
potato (potato flour) was blended with bread flour at 5, 10 and 15%. The gelatinization properties, dough quality, end product quality
and starch digestibility were determined. High performance size exclusion chromatography with multi-angle light scattering was used
to determine amylose content and starch molecular weight of the flour and bread samples. Addition of potato to wheat flour resulted
in significant (P<0.05) differences in hot paste viscosity. Gel firmness (tested on days one and seven) was significantly (P<0.05)
lower on day one and on day seven for flour with 15% potato. There were significant (P<0.05) differences in dough quality with the
addition of potato flour. The absorption was 59.0% with the control sample with no potato flour and 77.7% for 15% potato flour.
However, the farinograph stability decreased from 15.3 to 1.2 minutes when the level of potato flour increased from 0 to 15%. The
loaf volume decreased significantly (P<0.05) with increased levels of potato flour, but the breads with potato flour had significantly
(P<0.05) lower bread firmness (less staling) during storage. The amylose contents of the flour blends ranged from 20.2 to 24.7%,
with the amylose decreasing for higher levels of potato flour. There was also significant (P<0.05) decrease in starch molecular weight
as the level of potato flour increased. Starch digestibility and glycemic index are important nutritional factors for bread products.
Inclusion of potato flour in these breads significantly (P<0.05) increased the level of resistant starch (RS), while significantly
(P<0.05) decreasing the estimated glycemic index (eGI). The bread with no potato flour had 5.2% RS and an eGI of 95, while the
bread with 15% potato flour had 11.3% RS and an eGI of 87. Overall, addition of potato flour may reduce dough strength and loaf
volume, but it reduced staling and improved the starch digestibility characteristics of the breads.
Keywords: potato bread,estimated glycemic index,staling,amylose content,starch molecular weight
172
Flat Bread with Quinoa for Coeliac Patients

Hlya GL, Semra Gl TEKEL, Betl ALTINAY, Dilara AYDIN, Fatma HAYIT
Quinoa is one of the pseudo cereals which is rich in vitamin and mineral. It is also high in protein. Being gluten free makes it an
alternative cereal to produce food for coeliac patients. Since coeliac patients cannot consume cereal products, the foods that are
produced for them are usually insufficient regarding vitamins and minerals.
By adding quinoa flour to flour mix that was obtained through mixing rice flour, corn starch and xanthan gum according to
displacement principle in following values 0, %10, %20 and %30, flatbread production was carried out. Control samples were
obtained by bread wheat flour. Quality aspects regarding gluten free flat bread were aimed to be revealed through carrying out some
chemical, textural and sensory analyses on flatbread.
As the rate of quinoa increased, humidity rate also increased. As the volume reached its highest level 805 cm3, in gluten free flat
bread it decreased to 640 cm3. Addition of quinoa flour to gluten free flour mix affected the flat bread volume more negatively and
made it regress from 640 cm3 to 550 cm3. Addition of quinoa caused regression in thickness and diameter of flatbread.
No statistical significance was reached from 1st day TPA values of flatbread regarding hardness, resilience, gumminess. Resilience
of control samples was found to be less than gluten free ones. Cohesiveness was the only feature that varied at the end of the second
day. It decreased in gluten free products and the lowest rate was identified in flat bread samples with % 20 quinoa. No statistical
significance was reached in textural values such as hardness, resilience, gumminess and chewiness of flatbread. As the control group
has the lowest resilience rate, the highest level of cohesiveness was seen in control group and flatbread samples with %30 quinoa.
After three-day storage time, the firmness of bread increased. However, the lowest increase was experienced in flatbread with %30
quinoa due to its high level of humidity. At the end of sensory test control bread was much more favoured, and regarding shape,
symmetry, crust colour, crust structure and interior colour, no statistical significant difference was found in flatbread samples.
Higher rate of humidity in samples with quinoa delayed the staling. As it will take time to reach gluten free products to coeliac
patients, using quinoa in these products will gain advantage. Although the addition of quinoa affected some physical features of
bread such as thickness and diameter; no significant effect was recorded in textural and sensorial features. In conclusion quinoa that
has rich combination and fiber-content, can be used in the production of flatbread which is gluten free and it was concluded that even
increasing its use %30 will not have any negative effect.
Keywords: Coeliac,gluten free,quinoa,flat bread
173
Consumeracceptability of Breads Fortified with the Grape Pomace and Grape Seed Flours
Hlya GL1, Mevlt GL2, Sinem TRK ASLAN3, Sultan ACUN4, Nahide NAYIR5, Hicran EN5
2
1
Department of Agricultural Economics, Sleyman Demirel University, Turkey
3
4
Suluova Vocational School, Amasya University, Turkey
5
Department of Food Engineering,, Sleyman Demirel University, Turkey
In this study, customer satisfaction levels, customer choices, attitudes, socio-demographical and economic characteristics were
examined regarding the odor, flavor and taste characteristics of five breads supplemented with grape pomace and grape seed. For this
purpose, 100 people representing the customers in Isparta city center were interviewed. According to the research findings, breads
supplemented with 5% Narince seed (NS) and Narince pomace without seed (NWS) and those with 5% kzgz pomace without
seed (OWS) are acceptable in terms of appearance, crust and crumb color and those with 5% OWS are found to be unacceptable. The
crumb colors of the breads were praised more than the crust color. It is thought to be resulting from the fact that the surface of the
breads is not smooth and there are many fissures besides the surface roughness. All breads are considered to be acceptable in terms of
grain structure and softness in the mouth/degree of being chewable. Regarding the softness in the mouth, test bread and bread
supplemented with OS get the same score. They are followed by NS, NWS and OWS respectively.
Odor and taste of bread supplemented with NS are liked most and followed by bread supplemented with OS. Overall, breads
containing grape seed are more appreciated. On the other hand, breads containing NS are appreciated a little more than those
containing kzgz grape seed. This situation is thought to arise from the fact that red grape varieties add an unusual color, a
sharper taste (sour) and aroma to the bread. Breads with the highest affordability are found to be those containing NS and followed
by those containing OS. As in the general characteristics of the breads, those containing pomace without seed are found to be with
lower affordability grades. There is no relationship found as a result of statistical evaluations (chi-square) regarding affordability and
socio-economic criteria including consumers' education level, gender, income and age group. While 48.2% of the participants would
prefer eating the breads at breakfast, 37% would prefer them at dinner. 62.8% of the participants stated that it would be better for
breads to be sold at 250 g in weight.
Regarding the participants' evaluation of fiber ratio in breads, it was normal for 65%, excessive for 20%, extremely excessive for 3%,
a little less for 10% and very little for 2%. 78% of the participant found the breads healthful. However, the number of positive
judgments from the consumers increased and rose up to 96% after being informed about the health benefits of breads. The given
situation is an important indicator regarding the fact that market potential in the market can be increased by informing the consumers
about the health benefits of breads containing grape seed/pomace.On the other hand, even if the consumers are aware of the health
benefits of fiber rich breads, fiber-free white bread is preferred due to the taste preferences of a conventional palate. The consumption
of functional bread can be increased by increasing the awareness about the health benefits of fiber rich breads.
Keywords: Grgrape pomace,grape seed,bread,fiber,acceptability
174
Effect of Whole Buckwheat Flour and Transglutaminase on the Textural Properties of

Sourdough Breads
Fatma HAYIT1, Hlya GL2
1
Food Processing, Bozok University, Turkey

Food Engineering, Sleyman Demirel University, Turkey
It was aimed within the current study to research texture profile features (TPA) of bread such as volume, hardness, adhesiveness,
cohesiveness, chewiness, resilience and springiness regarding bread which was produced through adding transglutaminase (0, 50,
100 ppm) (TG) and buckwheat (BWF) (0,%10,20,30) in various proportions and sourdough.
As control samples had the highest volume (520.67 cm3), addition of 50 ppm TG caused no significant change in volume. However,
when enzyme addition level was increased to 100 ppm, %6.53 increase was experienced. Samples that had BWF experienced
respectively %15.34, %31.41, %40.91 decrease in volume. It was identified that according to BWF amount, it caused a decrease in
volume and the lowest level of volume (288.33 cm3) was identified in bread samples that had %30 BWF and 100 ppm addition.
According to TPA, hardness also increased in relation to BWF amount (%0, 10, 20 and 30) (means were respectively 1178.30,
1797.10, 3456.90, 3346.80 g). However, no significant difference was found in hardness of bread samples that had %20 and %30
BWF. Addition of 50 ppm TG decreased the hardness in bread samples with %10 BWF but no change was recorded in samples with
%30 BWF.
Adhesiveness also increased in direct proportion to increasing of BWF (0.39, 4.56, 8.71, 16.64 g.s). Addition of TG did not cause
any meaningful statistical difference regarding this value. The highest springiness was identified in samples that contained 100 ppm
TG and in the ones which were TG free with %30 BWF. As the addition of %10 BWF did not change springiness, %20 and %30
additions reduced this value respectively to %6.12 and %10.20. TG addition had no influence on springiness. As bread samples (0.81
g.s) that were produced by using bread wheat flour with 50 ppm TG addition, %10, %20 and %30 BWF addition decreased the
cohesiveness respectively %7.8, %11.7 and %27.27. The lowest gumminess (720.47 g.s) was identified in samples with 50 ppm TG
addition. The highest value (2836.0 g.s) was recorded in ones with %20 BWF but with no enzyme. The highest chewiness was
identified in samples with %20 BWF and the lowest value was in the ones with 100 ppm but with no BWF. TG addition to the
samples with %10 and %30 BWF did not change the chewiness. Addition of %30 BWF decreased the springiness considerably
(respectively; 0.42, 0.37, 0.31, 0.24). Addition of enzyme and its amount made no significant change in springiness.
As the addition of 50 ppm TG had no effect on bread volume in the course of bread production with sourdough, addition of 100 ppm
TG decreased the bread volume in a considerable amount. In relation to increase of BWF addition, volume decreased considerably.
When TPA results and features of bread volume were taken into consideration, as TG enzyme addition was found to have no positive
effect on bread, TG was considered as unnecessary in the production of bread with sourdough. Nutritional values of BWF and
buckwheat are thought to increase the nutritional values within bread. However, they also decreased the bread value considerably.
Keywords: Sourdough, bread, texture, transglutaminase, buckwheat
175
Effect of the Addition of Oleaster Flour on the Quality Characteristics of Cookies

Dilek DULGER ALTINER1, Ayse INKAYA DUNDAR2, Emine AYDIN3, Yasemin AHAN4, Duygu GMEN4
1
Department of Food Engineering, Istanbul Aydn University, TURKEY

2
Department of Food Technology, Uludag University, TURKEY
3
4
Department of Food Engineering, Uludag University, TURKEY
Oleaster (Elaeagnus angustifolia, Russian olive) belongs to Elaeagnus L. genus and Elaeagnaceae family. This species shows a
broad geographical range, existing widely in Asia and Europe, particularly in Turkey, Caucasia and Central Asia. Although this
species grows naturally in most parts of Turkey, its fruits are of limited use in agricultural and food industry. It is consumed either
freshly or in dried form. It could be utilized for the enrichment of cookies due to its floury structure, specific taste, nutritional
properties, and antioxidant compounds.
Cookies are mostly consumed as food products among the bakery products, used as snacks by people in many countries. It is possible
to use the OFs as a good source of dietary fiber (DF), micro minerals, as well as organic and fatty acids and in some processed foods
such as bakery foods, yoghurt, ice cream, infant food, chocolate, beverages, confectionery etc. for their low fat content.
Oleaster flours (OFs) were produced from two different genotypes (G1 and G2) by two different methods (oleaster mesocarp flour:
OMF and oleaster mesocarp flour with pericarp: OMFP). In this study, oleaster flour (OFs) was supplemented with wheat flour by 5,
10, 15, 20, 25% (w/w) contents in the cookie formulation. Cookies prepared without OFs were kept as control substance. Cookies
were investigated for its effect on chemical, physical, nutritional, textural properties and sensory qualities.
OFs supplementation increased total dietary fiber contents and decreased caloric values of cookies compared to the control. Hardness
of cookies tends to increase as the level of OFs increased. Supplementation of OFs decreased fat level. OFs enriched cookies had
lower height, higher diameter and higher spread ratio. Thanks to OFs, the physical properties of the cookies were affected positively.
The addition of OFs affected sensory properties. Especially, the usage of 5% for OMFs and OMFPs in cookie formulation had the
highest scored by the panelists in terms of acceptability.
Further the oleaster flours (OFs) which have functional properties OF may be obtained from dried fruits and their flour may be used
as a functional ingredient in the production of functional foods thanks to their floury structure, specific taste and functional properties
like DF, mineral content and phenolic compounds. Also, they may be used as a suitable source of natural additives in the bakery
products and thus contribute to enhance the nutritional value of foods products.
Keywords: oleaster flour,cookie quality,nutritional value
176
Crackers Supplemented with Scolymus Hispanicus L. Flour

Dilek DULGER ALTINER1, Yasemin SAHAN2
1
Istanbul Aydn University, Faculty of Engineering, Department of Food Engineering, ISTANBUL, TURKEY
2
Uludag University, Faculty of Agriculture, Department of Food Engineering, BURSA, TURKEY
Consumer requirements in the field of food production have changed considerably particularly during the last decade: in fact,
consumers increasingly believe that foods contribute directly to their health. Cereal products is important in human nutrition. In order
to improve nutritional and functional properties of cereal products like crackers, cookies, snack foods, pasta it has been started to
create different kind of substances for searching alternative products in recent years. It has been started to develop new products
having regard to human health and the nutritional value of the product. Scolymus hispanicus L.,which belongs toAsteraceae family,is
an edible wild plant consumed cooked as a vegetable with roots. In addition, this plant has been used traditionally for their health
benefits including prevention of cancer, diuretic effects, as tonics and drugs. It is native to the Mediterranean region, from Portugal
north to southern France and east to Iran. In this study, the crackers were prepared by the addition of 0, 10, 20, 30 and 40% of
Scolymus hispanicus L. flour (SHF) as a substitute for wheat flour in the formulation crackers. The effects of increased
concentrations of SHF on the chemical and functional properties of crackers were investigated. Addition of SHF increased the dietary
fiber while carbohydrate and energy values were decreased. Enrichment of SHF clearly increased phenolic contents, antioxidant
capacities and their bioaccessibilities of crackers. The present study demonstrated that considerable nutritive and functional
improvement could be attained by the addition of SHF to crackers formulation. In conclusion, the increases phenolic properties of
crackers supplemented with SHF suggest the potential enhancement of beneficial health effect of crackers due to increased content of
bioactives present in Scolymus hispanicus L. flour.
Keywords: nutritional value,crackers,phenolic properties ,health effect, Scolymus hispanicus L. flour
177
Impact of Selected Enzymes on Bread Dough Rheology and Baked Bread Quality
Larisa CATO1, Junhong MA1, Stanley CAUVAIN2
2
1
Wheat Quality Research, AEGIC, Australia
Cereal chemistry and grain quality, BakeTran, UK
The processing of flour, water and other ingredients to dough ready for baking involves subjecting the dough to significant stress and
strain. Under these circumstances the behaviour of the gluten network is critical in delivering the final product quality.
Selected Enzymes were studied to examine their impact on bread dough rheology and end product quality using five Australian
flours.
Morten mixer was used to mix bread doughs, no time dough baking method was used for test baking, digital bread volume analyser
(BVM), TA-XT2-iPlus and C-Cell were used to study dough rheology and bread quality respectively.
The measurements of dough rheology were undertaken using the Warburtons Stickiness test and the dough rheology was assessed exmixer, after 1st moulding, and after 2nd moulding.
Enzymes studied included Pentopan, Lipase and Fungal -Amylase (FAA).
A significant effect of Pentopan was on dough stickiness which increased significantly at higher levels as well as on the bread
volume.
The impact of FAA activity during mixing emphasised the critical role that enzymes are likely to make during dough mixing and
processing.
There was no significant effect of lipase on dough rheology, however, small increase in bread volume was noted as levels of lipase
addition increased.
Keywords: dough rheology, bread quality, enzymes and baking, c-cell
178
Assessment of Thermo-Rheological Properties by Using Chickpea Flour and Brown Rice

Flour as an Ingredient of Straight-Dough Gluten Free Bread
Damla BARIIK, ebnem TAVMAN, Seher KUMCUOLU
Food Engineering, Ege University, Turkey
This study aimed at evaluate the effects of using different amounts of chickpea flour on dough rheology and quality characteristics of
rice based gluten free bread. Rice based gluten free breads were produced by straight dough fermentation procedure. Chickpea flour (
10.7% moisture,18.9% protein,5% crude fat, 2.8 % ash) and brown rice flour (15.6% moisture, 4.9% protein, 1.4% ash) were used
because of their high amounts of dietary fiber , minerals and especially protein. Flow behaviors of gluten free straight dough breads
were determined and oscillatory temperature sweep tests were also practised. The quality characteristics of gluten free breads were
determined by performing % baking loss, specific volume, color, pH, TTA, DSC and texture profile analysis. All of oscillatory
temperature sweep tests were performed between 25 to 90 C and G(loss modulus) and G (storage modulus) values increased with
addition of chickpea flour. Baking tests show that increasing level of chickpea flour in gluten free breads significiantly decreased
specific volume and baking loss (p<0.05). However, gluten free breads which have last two highest level of chickpea flour have
nearly the same specific volume. Lightness values of crumb increase with an increment percentage of chickpea flour.
Keywords: Chickpea, thermo-rheology, gluten free, Brown rice
179
Defitinization of Unleavened Bran Bread with Phytase Enzyme

Tekmile CANKURTARAN, Gamze OK
Department of food engineering, Necmettin Erbakan University, KONYA
Phytic acid (myo-inositol 1,2,3,4,5,6-hexakis phosphate) is an important antinutrient factor in cereal, and responsible poor mineral
bioavailability of cereal products. Leavening process is very effective method for reducing phytic acid (PA) content of bread. But PA
is found in high ratio in unleavened bread especially prepared with bran or high extraction ratio flour addition. In this research,
phytase enzyme were used as different ratio (0.3, 0.6, 0.9 and 1.2%) for reducing PA content of unleavened flat bread (yufka)
prepared with 20% bran addition. The bread dough was rested 90 minute for incubation of phytase enzyme. PA content and some
quality parameters (diameter, thickness, spread ratio, color and sensory properties) were also researched. PA content of the
unleavened bread changed between 388.36 mg/100 g and 1.2 mg/100 g, respectively. While 90 minute resting time with 0.3%
phytase usage caused about 78% losses of PA, 0.9% and 1.2% phytase usage levels gave the highest PA loss. Diameter, thickness,
spread ratio and color values of the unleavened bread did not changed significantly (p>0.05) according to phytase ratio. However
descriptive increment was observed in spread ratio of the unleavened bread sample above 0.6% phytase usage level. According to
sensory analysis results, chewiness properties of the unleavened bread samples improved with phytase usage over 0.3% level.
Keywords: Yufka, bran, phytic acid, phytase
180
Effects of Psyllium Husk (Plantago ovata) on Wheat Bread and its Dough
Ezgi KARADEMR1, Viktoria ZETTEL2, Bernd HITZMANN2
2
1
Department of Food Engineering, Abant Izzet Baysal University, Bolu, Turkey
Department of Process Analytics and Cereal Science, University of Hohenheim, Stuttgart, Germany
Psyllium is a seed husk of Plantago ovata. It is rich in hydrophilic soluble fiber and forms a mucilaginous gel by absorbing water.
Psyllium can be used in bread, biscuits and other bakery products to improve the fiber content of the food and to increase the bulk of
the food. It does not contain any gluten so it is useful in gluten-free baking products as well. The aim of the study was to determine
the effects of the psyllium husk on wheat bread and its dough. The doughs were prepared with 1 to 3 % psyllium husk addition and
substitution based on the weight of wheat flour. The rheological, structural and textural properties of the doughs and breads were
investigated. Adding the psyllium husk (3 %) to wheat flour increased water absorption by 37 %. The inclusion of psyllium had a
positive effect on the rheological characteristics of breads. The bread softness and bread crumb springiness increased with an
increasing content of psyllium husk. 2 % and 3 % psyllium husk addition and substitution improved staling properties. Baking loss
and volume yield increased with an increase in psyllium husk. The results of the study showed that 3 % psyllium husk addition may
be the right dosage for wheat bread as it affects the bread crumb and moisture content, regarding the freshness of the stored bread, in
a positive way.
Keywords: Psyllium husk,wheat dough,wheat bread,fiber,texture,staling
181
Evaluation of Crackers Enriched with Dietary Fiber Extracted from Grapefruit Seeds
Elif KARAMAN, Emine Buket KARABIBER, Emine YILMAZ
Food Engineering, anakkale Onsekiz Mart University/ Faculty of Engineering, TURKEY
In this study wheat and grapefruit seed dietary fiber enriched crackers were produced against control (no fiber), and basic properties
and consumer hedonic tests were conducted to compare the samples. Wheat fiber was bought from a commercial source, whereas
grapefruit seed fiber was extracted from defatted grapefruit seed flour. Addition level of the fibers was 3% (w/w) on overall
formulation weight. Prepared dough was cooked at 175 oC for 15-20 min. The proximate composition of the cracker samples in the
order of control, wheat fiber and grapefruit seed fiber added samples was as following; 1.66, 1.70, and 1.94% moisture; 1.75, 1.61,
and 1.59% ash; 15.72, 13.87, and 14.89% fat; 11.08, 11.11 and 11.39% protein. Instrumental hardness values measured with a
Texture Analyzer (TA-XT2i) were 7316 g force, 11883 g force and 6096 g force for the samples, respectively. The radius-thickness
of the crackers were measured with a digital caliper, and determined as 43.68-5.09 mm, 45.11-5.08 mm and 45.28-5.19 mm,
respectively. The instrumental color parameters, L value were 65.75, 68.84 and 67.88; a* value were 8.15, 6.63, and 5.99; b* value
were 29.39, 28.97, and 26.17 for the control, wheat fiber and grapefruit seed fiber enriched crackers. Volunteer consumers (n=150)
evaluted the cracker samples with a 5-point hedonic scale (1-dislike extremely to 5- like extremely) for appearance, hardness,
taste/flavor and smell attributes. The appearance scores were 3.56, 3.47, and 3.30; the hardness scores were 3.22, 1.92, and 2.49; the
taste/flavor scores were 3.60, 3.09, and 1.72; and the smell scores were 3.59, 3.42, and 3.04 for the control, wheat fiber and grapefruit
seed fiber enriched samples. These results clearly indicated that there was no significant difference for the basic compositional and
physical properties of the samples, whereas consumer sensory preferences showed significant differences. Especially, taste/flavor
score of grapefruit seed fiber enriched sample was lower than the other samples. That finding can be attributed to the bitter taste of
the fiber sample, originating from the flavonoids present in the extracted grapefruit seed. Further study to improve the taste of
grapefruit seed fiber is envisioned, together with its health improving functional properties.
Keywords: cracker,grapefruitseed fiber,wheat fiber,consumer,attribute
182
Characteristics of Rice Flour on Quality of Oriental Noodle Made of Composite Flour

Yung-Ho CHANG1, Rachel HSU2, Jheng-hua LIN3, Mei-jin HO1
2
1
Department of Food and Nutrition, Providence University, Taiwan
Technical Service Session, China Grain Products R&D Institute, Taiwan
3
Department of Hospitality Management, MinDao University, Taiwan
Noodle serves as main meal excepting rice in Asia. Traditionally, noodle is made from wheat flour. In order to improve the quality of
noodle without adding food additives, rice flours were used to manage the texture of noodle. Thus, oriental noodle prepared from
flours composed of rice flour and patent flour was studied in this study, and the effect of characteristics and ratio of rice flour on
properties of oriental noodle were elucidated. Three rice flours were used in this study, which were waxy, japonica and indica rice
flours. Pasting parameters, as well as the dough behaviors, of the composed flours were measured and their relations with the
properties of noodle, such as cooking loss, hardness and tensile strength, were determined. Results indicated that paste of flours
composed of indica or japonica rice flours with patent flour showed higher peak viscosity than that of patent flour alone, and reverse
results was found for flour composed of waxy rice flour with patent flour. The increasing ratio of setback viscosity (SB%) during
cooling of paste from composite flours decreased with the increasing ratio of rice flour. Development time and breakdown time of
dough from composite flours also decreased with the increasing ratio of rice flour. The cooking loss of noodle prepared from flour
composited of waxy rice flour with patent flour was slightly higher than that of patent flour alone. Tensile strength and hardness of
noodle from composite flours decreased with the increasing ratio of rice flour, which is more profound for waxy rice flour composed
with patent flour. SB% of paste, as well as development time, stability and breaking time of dough for composed flour were found
negatively (p<0.05) correlated with the cooking loss of noodle, while were positively (p<0.05) correlated with the tensile strength of
noodle. Results suggested that quality of oriental noodle may be improved by incorporating rice flour into patent flour, as well as,
pasting and dough parameters can be used as a good index for estimating the quality of oriental noodle prepared from flours
composited of patent flour and rice flour.
Keywords: noodle, rice flour
183
Evaluation of Wheat Quality and Sourdough Supplementation for the Baking of Two
Layered Flat Breads
Yaln COKUNER1, Eran KARABABA2, Recai ERCAN3
1
2
Department of food engineering, University of Karamanolu Mehmetbey, Turkey

Department of Nutrition and Dietetics, Universtity of Mula Stk Koman, Turkey
3
Department of food engineering, University of Ankara, Turkey
In this study, the ability of some wheat varieties (Adana 99, Ceyhan 99, Doankent I, Yreir 89, Panda and Amanos 97) grown in
ukurova region for manufacturing two layered flat breads and the effect of sourdough supplementation on the quality of breads
were investigated. In addition to control group breadmaking experiments, supplementation of sourdough were studied. Breads from
sourdough fermentation were started with Lactobacillus plantarum NC DO 1193 and, Lactobacillus brevis NC DO 1749 and
spontaneously. The physical, chemical and rheological analysis of whole wheat and their flours were done and technological
properties of wheat varieties were determined. During evaluation of sensory properties of the double layered flat breads with
Principal Component Analysis (PCA), 5 main factors that cause variation between wheat varieties was determined. According to our
results, although breads made with selected wheat varieties flours were accepted, but individually affected negatively on the dough
handling properties of double layered flat breads. Total variation is composed from PCA factor groups that 23.0% of variation in
Factor 1 (surface vision), 13.0% of variation in Factor 2, 11.0% of variation in Factor 3, 10.0% of variation in Factor 4 (second day
evaluation of rollability and foldability) and 9.0% of variation in Factor 5, respectively. The last but not least outcome of the study,
staling of breads delayed with sourdough supplementation. On the other hand, sourdough supplementation affected negatively
pocketing quality and evenness of layers of double layered flat breads.
Keywords: Flat bread, sourdough, bread quality, sensory evaluation
184
Effect of Barley Flour on Quality Criteria of Noodle in Traditional Noodle Production

Ali CNGZ, Ilknur YAZAR, Sercan YILDIRIM, Mahmut OBANLI, zlem AKPINAR
Department of food engineering, Gaziosmanpaa university Faculty of engineering and natural sciences, Turkey
Noodle is obtained by cutting the dough obtained by adding water and various salts to hard and soft wheat flour, as thin strips after
being opened in sheet form and dried by suitable methods. It is a traditionally consumed food. The purpose of this research is to
determine the effect of barley flour on technological and sensory quality of noodle. Barley flour that contains rich protein is also
important source in terms of B vitamins and minerals such as iron, magnesium and selenium. Morover, barley flour has positive
health effects such as regulating intestine activities and reducing cholesterol. In this research, it was used in three different ratios in
noodle production (10,20 and 30%) and physical, chemical, technologic and sensory properties of the noddle were determined. The
result showed that use of barley flour in noodle formulation increased moisture and ash content of noodle and it had positive effect on
color, brightness. Barley flour increased material amount passing to water and volume of the noodle. However, it had negative effect
on cooking period. 30% and 20% barley flour added sample got the highest grade in sensory analysis which were close to the result
of the control sample. The lowest grade in sensory analysis was received for the sample with 10% barley flour addition. As a result,
30% barley flour addition was determined to be the optimum ratio which enriches noodle without spoiling its technological
properties.
Keywords: Noodles, barley flour, functional foods
185
Development of Steam Bun with Wheat-Pea Flour Blend

Cereal chemistry and grain quality, Academy of State Administration of Grain, China
Chinese steamed bun (CSB) is the staple food of many populations in China. In recent years, to meet the requirement of healthy
consumption as the improvement of living level of Chinese people, some steamed bun products with more nutrition ingredients have
been developed. Pulses are not only rich in dietary fiber, vitamins and minerals, but also has a complementary amino acid
composition with wheat flour. The application of pea flour in Chinese traditional steamed bun is investigated to develop nutritional
product in this study.
Milling methods influenced the final food products. Two kind of pea flour milled by different facilities, one was roller milled refined
pea flour (SC382-13) and the other one stone milled whole pea flour (SC075-12) were selected from 9 Canadian pea flour samples.
Adding a certain proportion of vital gluten flour supplemented the gluten diluted by the pea flour. According to the result of physical
and chemical properties of blending flour dough, as well as the texture, smell and taste of steamed bread, the optimal formula was
developed in the laboratory, with a 20% inclusion level of pea flour and 4% vital gluten flour. Compared with the laboratory formula,
a few adjustments were made based on the production practice to keep it fit for the pilot level test, including less water and less yeast
addition.
The nutrition content including protein content, amino acid content, minerals content of base flour, pea flours (075 and 382), wheatpea flour blends, and pea steamed buns were detected and evaluated. The addition of pea flour is of great significance for balancing
the amino acid and improving the mineral level in final products.
Beany flavor is an unpleasant factor in the final product. With a heat treatment of microwave or roasting, the beany flavor could be
somehow reduced, and also improved the quality of final product. The following acceptability survey about the new products showed
that only half of the participants can accept the normal pea flour products, and after microwave treatment, the acceptance rose to 79%
and 92% for 075 and 382, respectively.
Conclusion could be drawn from this study that adding 20% pea flour milled from specific facilities with an optimized formula was
capable of producing good quality steam bun. The nutrition level of the final products was improved, not only in protein content, but
also amino acid composition and mineral content. Beany flavor is the vital factor which limits pea-flour-steamed bun being extended.
Further study should be continued on how to remove the beany flavor in an efficient and feasible way.
Keywords: steam bun,pea flour,amino acid,minerals,beany flavor
186
Salt Reduction in Non-yeasted CWRS Wheat Flour Doughs Investigated by FT-IR

Spectroscopy and Ultrasonics
Filiz KOKSEL1, Kathleen M. GOUGH2, Martin G. SCANLON1, Michael T. NICKERSON3
1

2
Chemistry, University of Manitoba, Canada
3
Food and Bioproduct Sciences, University of Saskatchewan, Canada
Cereal scientists have been trying to cut back on salt (NaCl) in bread due to the link between excess sodium consumption and
cardiovascular diseases. Commercial white bread formulations typically contain ~480 mg sodium/100 g of bread, exceeding the
targeted level (~330 mg sodium/100 g of bread). However, reducing salt in bread is not an easy task due to salts many important
roles during breadmaking, e.g., strengthening of gluten network and modification of dough aeration during dough formation. The
objective of this study was to investigate the effect of salt reduction on dough properties using a low frequency ultrasonic
transmission technique and FT-IR spectroscopy. Doughs prepared from two CWRS wheat cultivars of contrasting response to salt
reduction were tested at 50 kHz (a frequency well below the resonance frequency of bubbles in the dough). At this frequency,
ultrasonic parameters are affected by both the volume fraction of gas in the dough and the properties of the dough matrix (which are
strongly influenced by interactions between the doughs constituent polymers). For dough of both cultivars, a weaker gluten network
(with salt reduction) led to a smaller ultrasonic velocity. An FT-IR spectrometer with an ATR accessory was employed to investigate
whether these changes in dough strength measured by ultrasound could be linked to changes in gluten secondary structure upon salt
reduction. Differences in the shape and intensity of the band owing to OH stretch and NH stretch modes (~3800-3000 cm-1) were
found. For doughs prepared using both cultivars, a slight decrease in intensity around 3350 cm-1 was observed in the absence of salt,
indicating changes in water structure in these doughs. Modifications of the FT-IR spectra at wavenumbers related to water and
protein indicated that water-protein, water-water and protein-protein interactions were altered with salt reduction in dough
formulation. Our results indicate that FT-IR spectroscopy and ultrasound are both sensitive to changes in dough structure brought
about by changes in salt concentration and that the two techniques complement each other by elucidating structure at different
resolutions.
Keywords: FT-IR spectroscopy ,ultrasound,dough,sodium reduction,breadmaking
187

Tarhana: Turkish Cereal Based Fermented Food
Duygu GOCMEN1, Elif YILDIZ2
1
2
Food Engineering Department, Uludag University, Turkey

Food Engineering Departmen, Uludag University, Turkey
Tarhana is a traditional Turkish cereal-based fermented food and can be simply defined as a mixture of cereal flours, yoghurt,
bakers yeast, salt, different vegetables, herbs, and spices. It is manufactured by mixing followed by fermentation, drying and
grinding. After mixing process, tarhana dough is fermented at 30-35oC for 1-5 days and immediately dried. Tarhana dough is dried
after fermentation due to its high moisture content, which is reduced below 10% in order to prevent caking and microbial spoilage.
After drying, tarhana is ground to a particle size of less than 1 mm to obtain tarhana powder which is used in the preparation of
tarhana soup. Tarhana is consumed in the form of a thick-creamy and highly flavored soup. Tarhana powder is mixed with cold water
(~1:5), left to dissolve for about half an hour, and then cooked for around 20 minutes with occasional stirring. As soon as it boils,
some butter is added and the soup is consumed at around 70oC. Cheese and roasted bread pieces can be added if desired. Both lactic
acid bacteria (Steptococcus thermophilus and Lactobacillus bulgaricus) in yoghurt and bakers yeast fermentations occur
simultaneously during tarhana production. Since it is a fermented food made from cereal flours, yoghurt and different vegetables and
is a good source of protein, B vitamins, minerals, organic acids and free amino acids, it is healthy for children, the elderly and
patients. In this review, processing technology and the properties of tarhana will be discussed.
Keywords: tarhana,fermentation,cereal-based food,lactic acid bacteria
188
Potential Applications of Transglutaminase Enzyme in Cereal Products

Burcu GNDZ ERGN
Biotechnology Research Department,, Central Research Institute for Field Crops, Turkey
Enzymes are promising alternatives to chemical improvers as they are generally recognized as safe (GRAS) and do not remain active
in the product after processing. Transglutaminase (EC 2.3.2.13) is an enzyme that catalyze an acyl transfer reaction between a carboxyamide group of a peptide bound glutaminyl residue (acyl donor) and a variety of primary amines (acyl acceptors), including
the amino group lysine. In food industry, microbial transglutaminase has a potential in obtaining proteins with novel properties,
improving nutritional quality of foods and feeds by incorporating essential amino acids, preparing heat stable gels, developing
rheological properties and mechanical strength of foods, ameliorating insect damages and reducing and even eliminating the
applications of food additives.
Especially for baking industry, transglutaminase has substantial performance to improve quality of the food products. Insect damages
are critical for bread making as insects proteolytic enzymes are destructive to wheat proteins. Transglutaminase can diminish
hydrolytic effect of proteases present and also transglutaminase treatment led to a more resistant and less extensible dough. By
transglutaminase usage a thermally stable structure can be obtained from damaged flours and quality of flour can be increased. The
covalent cross-links between protein fractions generated by transglutaminase can improve viscoelastic properties of the gluten which
lead positive effects on the rheological behaviour of dough. Transglutaminase incorporation strengthens dough, increases the mixing
tolerance, and decreases the water absorption and stickiness. Moreover, the addition of transglutaminase to the bread dough cause a
significant increase in loaf volume and crumb strength. Transglutaminase can also produce novel breads from new nutritious
materials such as rice via catalysing polymerization of proteins that yield a convenient protein network for holding the gas produced
during proofing. Water adsorption, viscoelastic behaviour and thermal stability of oat dough can also be improved with
transglutaminase and free amino acid groups of the dough can be decreased as a result of protein cross-linking catalyzed by
transglutaminase. Additionally, transglutaminase treatment increases the volume of the puff pastry and the croissants, also conferring
strength towards frozen damage. MTG treatment of noodles and pasta increases the strength and inhibits the texture deterioration
during cooking even though low quality flours are used.
In this paper, applications of transglutaminase in cereal products and baking industry will be presented, possible advantages and
disadvantages will be discussed and finally recombinant microbial transglutaminase producing microorganisms will be mentioned.
Keywords: transglutaminase,food processing enzymes,ameliorating insect damage,improving bread quality
189
Physical Properties of Extrudates After Microfluidized Onion Skin Addition

Behic MERT, Elcin BILGIN, Ilkay SENSOY
Food Engineering, Middle East Technical University, Turkey
Extrusion is a low cost cooking and shaping processes. Microfluidization process is a high pressure homogenization process by
reduction of particle size. Onion skins have high dietary fiber content. The aim of the investigation was to examine the effect of
microfluidized onion skin addition on the properties of extrudates. Wheat flour and predetermined amount of microfluidized onion
skins (0%, 2%, 6%, 10% dry basis) were mixed and extruded. Flow rate (50 g/min) and screw speed (250 rpm) were kept constant
for all samples. Extruder zone temperatures were 70 C, 80 C, 130 C and 150 C. Expansion characteristics, water absorption index,
water solubility index and sensory properties of extruded products were measured. Increasing microfluidized onion skin content
caused a reduction in sectional expansion index (SEI), volumetric expansion index (VEI) and porosity of the extrudates whereas bulk
density increased. Scanning electron microscopy (SEM) images support the decreasing expansion characteristics. Microfluidized
onion skin addition did not cause significant change in water absorption index (WAI) and water solubility index (WSI) values.
Sensory scores were started to decrease after 2% microfluidized onion skin added samples.
Keywords: Extruder, Microfluidizer, Onion, Texture
190
Production of Par-Baked Gluten-Free Cakesincluding Rice, Corn and Chestnut Flours

Onder YILDIZ1, Ismail Sait DOGAN2
2
1
Food Engineering Department, Igdir University, Turkey
Food Engineering Department, Yuzuncu Yil University, Turkey
Partial baking, an alternative baking method to solve staling problem in the bakery products, has significantly increased in recent
years. This method can be used in the production of baked goods that appeals to specific groups like celiac disease. Thus, it is a new
product that would be offered any time for celiac patients as fresh. In this study, the control cake made from wheat flour and three
different gluten-free cakes including rice, corn and chestnut flours were utilized in par-baked and fully baked cakes. Partial baking
times for control cake, chestnut formula cakes, rice cakes and corn formula cake were determined as 17, 17, 16 and 14 mins,
respectively. Fully baked and par-baked cakes made were stored in -18 C for a period of 6 months. After storage, gluten-free and
control cakes were compared in terms of physical, sensorial and textural attributes. Crust and crumb attributes and specific volume
decreased, while hardness of all cakes increased with the storage. Compared par-baked and full-baked cakes, par-baked cakes have
higher scores for crumb attributes (74.42/80), but crust attributes scores, specific volume, hardness and chewiness values of those
cakes were approximately 4, 1.5, 9 and 10.5% lower than full-baked cakes, respectively. Based on sensory evaluation of all cake
attributes, no significant differences were observed among freshly baked, par-baked and full-baked cakes. Thus, freshly baked cakes
is available for the peoples suffering from celiac disease.
Keywords: Par-Baked, cake, gluten-free, celiac disease
191
New Processing Techniques to Improve Quality of Gluten-Free Products

Ismail Sait DOAN1, Nihal IMEKLI2
2
1
Food Engineering, Engineering Faculty, Yuzuncu Yil University, Van, Turkey
Food Processing Programme, Technical Vocational School, Siirt Univesity, Siirt, Turkey
Gluten is an essential structure-building protein that is necessary for formulating high quality cereal-based products. Major
technological challenges are encountered when gluten is replaced with other ingredients. However, nowadays increased incidence of
coeliac disease and other allergic reactions/intolerances to gluten resuted in increased demand for gluten free products.
Treatment methods such as enzymatic, sourdough preparations, freezing, milling, sieving, extrusion and high pressure processing
technology have been used to improve the quality as well as nutritional attributes of gluten-free cereal products developed for
patients suffering from coeliac disease. Enzymes are added in gluten-free formulation to modify the functionality of proteins in
gluten-free flours. Using metabolic potential of lactic acid bacteria to improve flavor, texture and shelf-life properties of baked
products is known in sourdough fermentations. Freezing process is widely used at different steps of gluten-free dough bread-making
procedure to make fresh bread available in retail stores or to supply consumers a frozen product ready to bake at home. Extrusion
cooking is an important food processing technique, which is increasingly being used for producing a wide range of snack foods and
breakfast cereals and is a suitable process for producing gluten-free expanded foods. Different milling processes, particle size
distributions for preparation of the non-gluten flours may change the quality of gluten-free products. High pressure processing is
employed to obtain foods having novel textures since this process affects the structure of macromolecules such as proteins and
starches. Moreover, in order to avoid losing of nutrients such as carotenoids, due to the high temperature over the drying process,
optimized dehydration at lower temperatures is an advantageous technique. In this presentation, these new processing techniques are
discussed in the light of the recent studies.
Keywords: extrusion,freezing,gluten-free,high pressure processing,milling,sourdoug
192
Production of Regular and Gluten-free Stick Rusk Enriched with Dried Fruits
Serpil ZTRK, Gnl GRBZ KALKAN, Banu Nur DLBER, eyma Nur KKLKAYA, Selime MUTLU
Food Engineering Department, Sakarya University, Turkey
Consumers favorite in snack cereal products attributes to those that are ready to eat, easy to carry, crunchy, light, goes with all kinds
of tastes and filling. Considering various taste preferences of individuals making production scale from sweet to salty, from regular to
fruit or vegetable containing is one of the biggest challenges in food products developments. Enrichment the formulations with fruits
or other ingredients makes snacks more fibrous, naturally sweet, colorful, healthy and tasty. Taste quality concerns must be under
consideration too while improving products that appeals to consumers who carry health risks. Diseases like lactose intolerance,
allergy or celiac are high in percentage nowadays. Demanding foods can be reformulated for decreasing hazard rates towards these
people so that their life becomes tastier.
Aim of this study was to formulate regular and gluten-free stick rusk fortified with some dried fruits to increase nutritional value.
Wheat flour with 10.5% protein and 0.65% ash was used in regular rusk production. Gluten-free rusk samples were manufactured
with gluten-free flour mix. Dried fruits, blueberry, strawberry and apricot, were added to formula as functional ingredient. Control
samples without fruits were also produced for both regular and gluten-free. A recipe was formulated as containing 100% flour, 10%
shortening, 4% yeast, 3% sugar, 1% salt and 20% water. Dried fruits were chopped to reduce size and added to formula at 20% level.
Also, 25% of whole egg was incorporated to gluten-free rusk to develop dough. All ingredients, except fruits, were mixed with a
laboratory mixer (for 3 min for regular rusk or 12 min for gluten-free rusk) at low speed. Then, fruits were added and mixed for
additional 2 min. The dough was rounded by hand and transferred to lightly greased bowl and placed in fermentation cabinet at 35C
and 75% relative humidity. After fermentation for 30 min, the dough was divided to eight pieces and each was molded by hand to 1
cm thickness and cut to 16 cm length. They were put on tray and placed in cabinet for 2nd fermentation period for 30 min. Baking
was performed at 200C for 20 min. The samples were cooled to room temperature and then dried at 50C overnight. The stick rusk
samples were evaluated in terms of moisture, thickness, length, color, texture and sensory properties.
The adding of fruits to stick rusk formula increased the moisture content of regular control (3.5%) to the levels of 4.1-5.1%, still very
low moisture for crispness. Regular control sample had 14.4 cm length and 2.4 cm thickness. The length and thickness of the samples
enriched with fruits were between 13.9-14.8 and 1.7-2.2 cm, respectively. Fruit addition increased L* and b* values of regular stick
rusks. The samples with blueberry had higher hardness values than control and samples with other fruits. Gluten-free control sample
had 12.9 cm length and 2.0 cm thickness. The length and thickness of the gluten-free samples enriched with fruits were between
13.8-14.6 and 1.8-2.1 cm, respectively. Color and hardness values of regular and gluten-free samples were comparable to each other.
The L* value was lower in fruit enriched gluten-free rusks than control sample. Blueberry addition caused increasing of b* value.
Hardness of gluten-free rusk increased with blueberry and decreased with strawberry and apricot addition. According to sensorial
properties, all fruit enriched stick rusk samples had higher score than regular control rusk in terms of taste while fruit addition
decreased the appearance score. The changes in size and appearance of the products mostly caused by hand shaping. Textural
properties of regular samples were better than gluten-free ones for fruit added products. Crispness of gluten-free control rusk was
similar with regular control one. Regular stick rusk enriched with dried apricot was the most liked sample as total score. As
conclusion, the stick rusk an alternative functional snack product fortified with dried fruits could be produced with regular or glutenfree flour mix.
Keywords: Snack, Stick Rusk, Dried fruits, Gluten-free, Celiac disease
193
Thermal Properties of Infrared Heat-Moisture Treated Wheat and Corn Starch Samples
Arzu BAMAN1, . zden SMALOLU2
1
2
Food Engineering Department Beytepe Ankara, Hacettepe University, Turkey

stanbul, Present Address: UNMAS Unlu Mamuller San. ve Tic. A.S.,, Turkey
Starches have been modified physically and chemically in order to eliminate the shortcomings of native starches and to extend the
application of starch in food and non-food industries. Heat-moisture treatment (HMT) is a physical modification that involves
treatment of starch at low moisture levels (
Infrared (IR) treatment has not been used in heat-moisture treatment of starch yet. Infrared heating offers many advantages (e.g.
reduced processing time, high energy efficiency, high quality products) over conventional heating techniques. Therefore, in this
study, the effects of infrared treatment (at different moisture contents, IR powers and treatment times) on thermal properties of wheat
and corn starch samples were investigated.
Corn starch or wheat starch was tempered to 20 or 30% moisture content and kept at 30C for 24 h in oven bags. Starch samples
(thickness 2 mm) were infrared treated at 550 or 730 W for 30, 60, or 90 min. The laboratory scale infrared equipment (Biasis Ltd.
Sti., Ankara, Turkey) with 12 halogen lamps (wavelength spectrum 0.24 mm, 150 W each, Philips, Infrared, BR125, Holland) were
used in the study. Surface temperatures of starch samples during infrared treatment at 550 or 730W were found to be between 7481C or 90- 97C, respectively. After the infrared treatment, the samples were dried at 30C for 20 h (moisture content 10%) and
then ground to pass through a 212 mm sieve. Thermal properties of infrared heat-moisture treated corn and wheat starch samples
were determined by differential scanning calorimeter (DSC) (TA Q20, TA Instruments, USA). Water was added to 1.5 mg starch to
obtain starch: water ratio of 1:3. The pans were hermetically sealed, equilibrated at 4C for 24 h before analysis. DSC experiments
were performed by heating the pans from 20 to 130C with a heating rate of 10C/min. Onset (To), peak (Tp), completion (Tc)
gelatinization temperatures and gelatinization enthalpy (H) were determined. The gelatinized samples stored at 4C for 2 and 7 days
were rescanned and To, Tp, Tc values and retrogradation enthalpies (H) were recorded.
To, Tp, and TcTo values of infrared-treated wheat and corn starch samples generally shifted to higher values. Multiple comparison
test results showed that moisture content, infrared power or treatment time caused significant changes in To, Tp, Tc-To, and H (p2
of IR-treated wheat starch samples and H7 of both starch samples, as compared to that of native starch. Significant decreases in H2
(p<0.05) was observed for IR-treated corn starch.
The authors wish to thank The Scientific and Technological Research Council of Turkey (TUBITAK, Project No:TOVAG-111O529) for the financial
support.
Keywords: heat-moisture treatment, infrared, corn starch, wheat starch, DSC
194
Microwave Applications in Bakery Products: A Review

Naciye KUTLU, Yaar zlem ALIFAKI, Asl ISCI, zge SAKIYAN
Department of Food Engineering, Ankara University, Ankara
Microwaves are electromagnetic waves of radiant energy having wavelength between radio and infrared waves on the
electromagnetic spectrum. They have the frequency range of 300 MHz to 30 GHz. The food industry is the largest consumer of
microwave energy, where it can be employed for cooking, thawing, tempering, drying, pasteurization, sterilization, baking, heating
and re-heating. In the case of cereal products, microwave application is limited to thawing, baking, heating and re-heating. In general,
compared to conventional methods, microwaves shorten processing times, reduce floor space, and improve product quality However,
microwave baking has some quality problems. Dense or gummy texture, crumb hardness, low volume, lack of surface color, high
moisture loss has been reported in the final baked product. There have been many studies in order to solve the problems observed in
microwave baked products and to improve the quality of these products such as infrared-microwave combination, microwaveimpingement combination heating and microwave-hot air combination heating, etc. In recent years, infrared-microwave combination
baked gluten free breads, chestnut-rice breads, soy-cakes and cookies have been studied. In addition, different formulations in cereal
products have been examined to overcome the mentioned problems. As a conclusion, the combination technologies can be
considered as a promising technique for application of microwaves in bakery products.
Keywords: microwave, cereal products, combination technologies
195
Cereal Storage Techniques

Hatice PEKMEZ
Naci Topuolu Vocational School Department of Food Processing, Gaziantep University, Turkey
The purpose of storing grain is to preserve the product from storing to consuming without any quality loss. For this purpose, the
choice of the most suitable and economical store has great importance on storage period of cereals by taking into consideration of
climate conditions, types of grain and transportation facility. There are five main storage methods for the cereals; storage as bulk
stack, storage under ground, storage in sack, storage in hangar and storage in silo. Each has many advantages and disadvantages.
Grains are usually preserved as bulk stack in horizontal ones. In this method, the surface of bulk stack cereals (wheat, barley, rye, oat,
corn, chickpea and lentil) is levelled properly. It is possible to store more grain on unit area. It also facilitates the control grain
samples easily and has less labor cost by providing the time-saving. Nowadays, the storage under ground is not preferred in the
industry. In this method, hay, stalk, polyethylene, apron, etc. are placed under and also on the cereal before covering with soil. This
technique provides the grain not to contact with air during storage period. However, the weather conditions and the position of
ground should be cosidered not to have any damage on cereals. For long-term storage period, some types of cereals (rice, flour,
legume, etc.) are unfavoruble when stored as bulk stack and so they are put into sacks for keeping. The moisture content of cereal is
the critical factor on this technique. If the moisture content in cereal is increased, the number of sacks in cereal stock is decreased. In
this method, it is easy to number the sacks and to take sample from each sack, but it is difficult to control the products as they are in
sacks. Besides, less amount of cereals are stored on unit area when compared to the bulk stack technique. This method is also more
expensive due to high labor cost and more time-consuming causing to easier rodent damages. For the storage in hangar, the
determination of location, the control of moisture content and the suppliment of sufficient ventilation of cereals are important factors.
The cereal and cereal procucts could be stored as bulk stack and also in sacks in this technique. The damage from insects is the most
common problem in hangars. The most preferred storage technique in plants is to store in silos. It has many advantages due to less
labour cost and less time-consuming depending on easy discharge and conveying of cereals in silos and keeping hygienic conditions
during these processes. There are a temperature control system to observe temperature change in cereals resulted from microbial
activity and a ventilation system to keep the constant temperature. Besides this, as the silos are vertical, more products are stored on
the unit area. There are three types of silos made of wood, concrete and steel. Wood silos are not suitable for preservation as they are
susceptible to fire and favoruble for the insect surviving. Concrete silos are ideal to store cereals as they are required less labor cost
and less time for storage. Steel silos are the most used ones as because they are more resistant and easier controlled when compared
the others. Wheat, barley, rye, oat, etc. could be stored as bulk stack conveniently both in concrete and steel silos.
Keywords: Storage of cereals, bulk stack, under ground, sack, hangar,silo
196
Functional Traditional Noodle Production Using Chickpea Flours

Ali CNGZ, Sercan YILDIRIM, Ilknur YAZAR, Mahmut OBANLI, zlem AKPINAR
Faculty of Engineering and Natural Sciences, Gaziosmanpaa university Faculty of engineering and natural sciences, Turkey
Noodle is obtained by cutting the dough obtained by adding water and various salts to hard and soft wheat flour, as thin strips after
being opened in sheet form and dried by suitable methods. It is a traditionally consumed food. The purpose of this research is to
determine the effect of chickpea flour on technological and sensory quality of noodle. Chickpea flour that contains rich protein is also
important source in terms of B vitamins, folic acid and minerals such as iron, phosphorus and manganese. Morover, chickpea flour
has positive health effects such as regulating intestine activities, It strengthens the immunity, protects the heart health and reducing
cholesterol. In this research, it was used in three different ratios in noodle production (10,20 and 30%) and physical, chemical,
technologic and sensory properties of the noddle were determined. The result showed that use of chickpea flour in noodle
formulation increased moisture and decreased ash content of noodle and it had positive effect on color, brightness. Chickpea flour
increased material amount passing to water and volume of the noodle. Also, it had positive effect on cooking period. 20% chickpea
flour added sample got the highest grade in sensory analysis which were close to the result of the control sample. The lowest grade in
sensory analysis was received for the sample with 30% chickpea flour addition. As a result, 20% chickpea flour addition was
determined to be the optimum ratio which enriches noodle without spoiling its technological properties.
Keywords: Noodles, chickpea flour, functional foods
197
Microfluidized Chickpea Bran as a Functional Ingredient

Some diseases such as coronary heart disease, colon cancers, gastrointestinal disease and diabetes have become quite prevalent
because of insufficient consumption of fiber in many countries. The recommended dietary fiber intake for healthy adults is 25-35 g/d,
in some cases it is advisable to take 50 g/d. Even though cereal bran is rich in fiber, the extensive use of bran is limited due to its high
phytic acid content. Another factor limiting the use of bran is the reducing agents in cereal bran including glutathione. These
reducing agents cause some technological problems in the production of baked goods by weakening the gluten network.
Leblebi (roasted chickpea) is a well known traditional snack in Turkey and Middle East. Chickpea bran, known as a leblebi byproduct, can be used as a good alternative for cereal bran due to absence of reducing agents and its high dietary fiber content.
However, like all legume brans it contains some amount of phytic acid. In this study, microfluidization process was performed with a
diameter of 100 m for 5 passes at 2000 bar in order to reduce particle size of bran, thus decreasing phytic acid content of chickpea
bran. The additional aim was to investigate effect of microfluidization process on soluble (SDF), insoluble (IDF) and total (TDF)
dietary fiber, free, bound and total antioxidant activities and free, bound and total phenolic contents of chickpea bran.
Phytic acid and phytate phosphorus contents of unprocessed chickpea bran were 112.1 mg/100g and 31.6 mg/100g, respectively.
After the process, they were 47.9 mg/100g and 13.5 mg/100g, respectively. Microfluidization process caused approximately 57.3%
reduction in phytic acid and phytate phosphorus content even though it did not change the content of total phosphorus significantly.
SDF, IDF and TDF contents of unprocessed chickpea bran were 4.97%, 64.35% and 69.32%, respectively. The microfluidization
process resulted in an increase of 97.8% and 1.2% in SDF and TDF, respectively, whereas a reduction of 6.3% was observed in IDF.
It is likely that microfluidization process caused redistribution from insoluble to soluble fiber fractions with high pressure. The
microfluidization process increased the soluble fraction of dietary fiber and decreased phytic acid content of chickpea bran
significantly.
Free, bound and total phenolic contents of unprocessed chickpea bran were 353.20 mg GAE/kg, 1374.28 mg GAE/kg and 1727.48
mg GAE/kg, respectively. The microfluidization process caused increase of 160.1%, 37.1% and 62.3% in free, bound and total
forms, respectively. It is likely that microfluidization process released entrapped phenolic compounds in the fiber matrix by
combination of high shear stress, impact force, and hydrodynamic cavitation. Free, bound and total antioxidant activities were 1.75
mol TE/g, 0.91 mol TE/g and 2.66 mol TE/g, respectively before the process. An increase occurred in antioxidant activity due to
microfluidization process. There was an increase by 98.9%, 51.6% and 82.7% in free, bound and total antioxidant activity,
respectively. The results showed that microfluidization process significantly improved the functional properties of chickpea bran.
Acknowledgements
The authors would like to thank The Scientific and Technological Research Council of Turkey (TUBITAK TOVAG-114O394) and Ankara University
Scientific Research Projects (BAP, Project No: 15B0443008) for the financial supports of this work.
Keywords: chickpea bran, microfluidization, phytic acid, antioxidant activity, phenolic compounds
198
The Effect of Microfluidization Process on the Functional Properties of Bulgur Bran

Fiber compounds found in cereal brans reduce the risk of many diseases such as increasingly common digestive system and
cardiovascular diseases. Thus, there is a growing interest in these compounds. However, aleurone layer of cereal bran contains high
amount of phytic acid and it adversely affects human health. In addition, bran particles have detrimental effects on the gluten network
and for this reason, its use as a human food is limited. Bulgur bran has lower phytic acid content than wheat bran due to heat
treatment during the production of bulgur. Moreover, it does not contain the aleurone layer of grain. In addition, dietary fiber content
of bulgur bran is higher as compared to wheat bran because it consists of outer layers of grain. Thus, bulgur bran is different from
wheat bran, which is by-product of the mill. However, bulgur bran incorporation may cause physical disadvantages on the gluten
network of dough as wheat bran. It was considered in this study that it would be useful if the material was ground into very fine
particles in order to reduce the potential negative effects of bulgur bran. For this purpose, microfluidization process was performed
with a microfluidizer (Microfluidics M-110P). Bulgur bran was processed through Z type interaction chamber with a diameter of
100m for 5 passes at 30,000 psi. After the treatment, the effects of microfluidization on functional properties of bulgur bran as
phytic acid content, dietary fiber content, phenolic compounds and antioxidant activity were investigated.
It was found that phytic acid content of unprocessed bulgur bran was 230.8 mg/100g. The amount of phytic acid was 107.1 mg/100g
after the process. The results showed that it was reduced by 53.6 %. Before microfluidization, insoluble (IDF), soluble (SDF) and
total dietary fiber (TDF) contents of bulgur bran were 65.22 %, 3.39 % and 68.61%, respectively. After the process, the amount of
IDF and TDF contents decreased at a rate of 6.6 % and 0.6 %, respectively, whereas the SDF content increased by 113.6%.
Furthermore, IDF/SDF ratio at first was 19.2 and this ratio was 8.4 after the process. In this way, the effect of dietary fiber on health
was improved with microfluidization. Microfluidization treatment increased free, bound and total phenolic compounds of bulgur bran
by 137.8%, 60.8 % and 76.0 %, respectively. This increase was 122.8 %, 55.5 % and 78.8 % in free, bound and total antioxidant
activity, respectively.
In conclusion, it is understood that the functional compounds of bulgur bran could be increased significantly with microfluidization
process and a good product could be obtained in terms of these compounds.
Acknowledgements
The authors would like to thank The Scientific and Technological Research Council of Turkey (TUBITAK TOVAG-114O394) and Ankara University
Scientific Research Projects (BAP, Project No: 15B0443008) for the financial supports of this work.
Keywords: bulgur bran,microfluidization, dietary fiber, antioxidant activity, phenolic compounds
199
Physical and Technological Characteristics of Some Imported and Local Turkish Bread Wheat
Samples
1

Wheat is one of the most common implanted grains in both Turkey and world due to reasons such as easiness of cultivation,
production, transport and processing. In addition to this, wheat is a very important cultivar which is used as staple food in both
human and animal nutrition. In this study, local types (Cumhuriyet75, Tosunbey, zmir85, Panda, Bezostaja, Esperya, Negev,
Adana99, Flamura and Toros) from Gller Blgesi (Turkey) and imported wheat types (Kazak and Russian) which are used for
producing bread were used as sample and they were investigated by looking at their physical and technological qualities.
According to the analysis of wheat samples; Bezostoja type is the purest among other with %10.27 extraneous matter content, in spite
of that type Cumhuriyet75 had %30.41 extraneous matter content and these grains content un-useful grains (%18.03).
Flamura has the highest hectoliter weight (84.98 kg/hl) and the Cumhuriyet75 type showed the lowest hectoliter weight (71.11 kg/hl)
as expected because of its highest extraneous matter content. All the samples had a thousand-kernel-weight value of between 35.15 g
(Russian type) and 46.60 g (Negev type) and it should be emphasized that thousand-kernel-weight value is considered correlated with
flour efficiency.
As a result of sieve analysis of wheat types, it was revealed that Bezostaja type had the highest amount of wheat (%73.59) that
remains on the 2.8 mm sieve and Cumhuriyet75 had the lowest (%25.86). According to the sieve analysis with 2.8 + 2.5 mm sieves,
Bezostaja type had the %91.87 remains, therefore has the largest kernel and it was followed by Negev type (%86.21).
Cumhuriyet75, Panda and zmir85 type had the average meanly grain content of %85, but on the other hand Esperya type had very
low values around %13. It draws attention that; especially Tosunbey, Bezostoja and Esperya types whose grains display high
translucent kernel depending on the climate have the values around 55%. Moisture values of wheat samples changed between
13.44% (Adana99) and 9.06% (Bezostaja), and the ash values changed between %1.73 (Tosunbey) and % 1.37 (Flamura and Negev).
Flour samples were produced by grinding the wheat grains and their moisture and ash contents are like the following: %14.1 and
%0.45. The lowest value has been found in Cumhuriyet75 both wet and dry gluten (%23.02 and %7.33); highest in Bezotaja type
(%40.08 and %14.53). Gluten index values were determined as %90.94 (zmir85) and %99.60 (Toros); sedimentation values as
between 21.33 ml (Cumhuriyet75) and 41.00 ml (Bezostaja); delayed sedimentation values between 27.67 ml (Cumhuriyet75) and
54.00 ml (Esperya); falling number values between 340 s (zmir85) and 484 s (Tosunbey). Wet gluten values of Kazak and Russian
types were established as between %28.89 and %26.15; dry gluten values as between %9.47 and %78.50; gluten index values as
between %97.78 and %99.33. It was also found that, when wheat flour protein values were compared Bezostaja has the highest value
with %13.45, the lowest zmir85 with %9.67 and Cumhuriyet75with %9.71. Between other wheat types no significant difference was
observed. The protein contents of imported wheat types Kazak and Russian were demonstrated as %11.18 and %10.61.
Technological and physical analysis showed that Bezostaja type shows the best quality wheat for flour production and imported types
doesnt show a significant difference in quality. In conclusion, to be able to create standard bread flour it is not necessary to import
wheat and therefore local varieties can be searched.
Keywords: Bread Wheat, Flour, Technological, Physical
200
Heading for an Intelligent Proofing Chamber Through Process Analytics

Viktoria ZETTEL, Olivier PAQUET-DURAND, Florian HECKER, Bernd HITZMANN
Process Analytics and Cereal Science (150i), University of Hohenheim, Germany
One of the quality determining parameters in the manufacturing of baked goods is the proofing process, which is a simple
fermentation. The operating parameters during this stage of manufacturing directly influence the sensory quality of the baked goods
(Romano et al. 2007). They influence the growth of the added bakers yeast (Saccharomyces cerevisiae), which is metabolizing the
low-molecular carbohydrates of the dough to carbon dioxide, ethanol and numerous by-products including flavouring substances
(Birch et al. 2013). By default, temperature, rel. moisture and duration of the proofing process is varied. To obtain an optimal baking
result for the end product an optimal degree of ripeness for the dough pieces is needed.
The presented investigation uses a process analyser, based on digital image processing, to monitor the proofing process continuously.
A proofing chamber was then equipped with a camera that observes the dough bread rolls constantly over the proofing period
depicted at the top in Figure 1. The camera is rotating around the sheet, so that the dough pieces can be observed from all sides, and
takes around 90 pictures in 20 seconds. The volume of the recorded dough pieces is calculated out of the taken pictures. The relative
volume increase is monitored with a theoretical model.
Two dough pieces are identified and evaluated representative for the whole sheet. The first step of the evaluation is a picture
segmentation, then the dough pieces are identified and surrounded by a box (Figure 1, bottom left). Then the volume of the dough
pieces is calculated.
This experimental design enables us to determine deviations of the proofing process. The plan is to implement a process regulation
based on process analytics.
Keywords: proofing process,monitoring,modelling,image analysis
201
Quinoa Wet-Milling: Effect of Steeping on Isolation, Pasting and Thermal Properties of Starch
Ayenur ARSLAN1, Jose GIL2, Teresa FERNNDEZ ESPINAR2, Monika HAROS3
1
Department of food engineering, Abant Izzet Baysal University, Turkey

Biotechnology, Institute of Agrochemistry and Food Technology, Institute of Agrochemistry and Food Technology (IATA-CSIC),
Spain
3
Food Science, Institute of Agrochemistry and Food Technology, Institute of Agrochemistry and Food Technology (IATA-CSIC),
Spain
The objective of milling is to obtain intermediate products that can be used subsequently in the manufacture of products based on
cereals or pseudocereals. In general, milling schemes are classified as dry or wet milling. In dry milling the aim is to separate the
anatomical parts of the grain, such as the endosperm, germ, and pericarp, whereas the purpose of wet milling is to separate the
chemical components of the grain, such as starch, protein, fibre, and oil. However, few generalizations can be made about cereal or
pseudocereal milling. The objective in dry milling is to obtain the maximum quantity of flour, while in wet milling it is to obtain the
purest possible fraction of each component. Unlike dry milling, which primarily just fractionates, wet milling starts with a
maceration/steeping process in which physical and chemical changes occur in the basic constituents. The objective is complete
dissociation of endosperm cell contents with the release of starch granules from the protein network. The wet milling of
pseudocereals is based on the existing process for maize with deep modifications due to the specific characteristics of these grains.
Today, they seem to be a fine alternative to increase the range of plants used globally because of their nutritional/functional value and
interesting technological properties.
The main objective of this research was to develop and optimize the isolation of starch, proteins and fibre from quinoa for their utility
as food ingredients using a wet-milling procedure of the kernels. The steeping conditions of quinoa kernels were studied in SO 2
solution with lactic acid using a factorial design. It was investigated the effect of temperature, pH and time of steeping step on the
starch recovery and quality. After steeping, quinoa was ground and the water slurry was manually sieved through a set of stainless
screens. Hulls, protein, germen and fibre fractions were retained in different screens whereas the starch slurry passing through the last
sieve was finally separated by centrifugation. All the fractions were dried and their yield was calculated as a ratio of the totally dried
isolated fraction to the initial amount of dried quinoa. The thermal starch properties were studied by using Differential Scanning
Calorimetry (DSC), whereas the pasting properties by the Rapid Visco Analyser (RVA). The longer time and the highest temperature
of steeping tested allowed more effective separation of starch without significant differences in its recovery. However, the starch
properties depended on steeping conditions.
Keywords: Quinoa, Wet-Milling, Starch, Pasting Properties, Thermal Properties
202
Bulgur Modelling Drying Kinetic

Nadia SMIRANI KHAYATI1, Dorra SFAYHI2
1
Microbial Ecology and Technology Laboratory, Carthage University, Tunisia

2
Field Crop Laboratory, INRAT, Carthage University, Tunisia
Bulgur is a traditional product, prepared from hard wheat varieties by a series of cleaning, washing, parboiling, drying, crushing and
sifting. It is an important food source especially for its economical and high nutritional value which can be preserved over 6-8
months. Bulgur consumption is widely spread in the North Africa, the Middle East and East Europe.
This work deals with bulgur production by drying boiled wheat in a convective dryer. The drying is a critical unit operation since it
has to decrease the moisture content to the level that the product can be stabilized. However, the drying conditions such as
temperature and moisture content have a great influence on the product quality expressed in this work by bulgur yield.
Thus, this study investigated the effect of drying temperature on bulgur quality. Four temperatures (30-40-50 and 60C) were chosen
to analyze the bulgur kinetic drying. Experimental data was fitted to different empirical kinetic models from the literature. The
diffusion coefficient was estimated from the analytical solution of the Ficks second law. Bulgur quality was studied by yield
determination at different moisture content and drying temperatures. Both parameters were then used to establish a correlation
between parameters of drying process and bulgur quality.
From the results, it was shown the temperature effect on the moisture diffusion during drying process. Thus, the time process was
decreased by 60% from 30 C to 50C. Besides, the Newton model was the best one to describe the drying kinetic at the studied
temperatures. Finally, it was concluded that a moisture content of 16% allowed the best bulgur yield (63%).
Keywords: bulgur- drying-modelling-yield
203
Using Flaxseed Gel to Improve Textural and Structural Quality of Gluten Free Erite
Asuman EVIK, Tekmile CANKURTARAN, Nilgn ERTA
Food Engineering, Necmettin Erbakan University, Turkey
Gluten-free (GF) foods are known by less nutritional quality because of their starch content. In this study, to improve the nutritional,
textural and sensorial quality, chickpea, corn and rice flour were used instead of starch. Flaxseed gel was used to improve textural
and structural quality of erite samples instead of whole egg in erite formulation. Some chemical, physical, textural and sensorial
properties of gluten free erite samples were investigated. Our results indicate that erite made with flaxseed gel gave higher ash
content than control sample. Addition of flaxseed gel did not significantly (p>0,05) affect the mositure content of erite samples. The
highest protein content observed with 25% flaxseed gel added erite sample. And also using chickpea flour in gluten free erite
formulation gave higher protein content than control erite sample prepared with corn, rice flour and whole egg. Cooking loss value
of control and 25% flaxseed gel added erite sample was 7.00 and 7.20%. 25 % flaxseed gel addition is not higher than acceptable
value of cooking loss (8 %). Volume increase values were not been significantly (p>0,05) affected from flaxseed gel addition.
Firmness values of cooked erite samples increased higher levels than 10% flaxseed gel addition. The highest lightness and redness
values were obtained with control erite samples. Considering sensorial properties of erite samples, 25% flaxseed addition levels
gave acceptable erite properties than control samples such as surface roughness, firmness, appearance, taste - odor parameters.
Keywords: Erite, gluten free, flaxseed gel, chickpea flour, textural quality
204
Industrially Produced Aleurone Rich Healthy Flour: Composition, Functionality,

Product Development
Sndor TMSKZI1, Szilvia SZENDI1, Blanka BUCSELLA1, Atilla BAGDI1, Bla TTH2, Walter Von
READING3
1
2
Gyermelyi, Gyermelyi, Hungary
3
Corporate Development Nutrition Solutions, Bhler AG, Switzerland
Cereals were and are basic food sources for the main part of the population, world-wide. The first and simple milling technologies
produced whole grits and flours or roughly separated fractions contain inner and outer parts of the kernels. In last two centuries in
parallel with the urbanization, more sophisticated and high-capacity milling industry evolved, where the main products were and is
the white products, mainly the starch. Today the usage of whole meal type of products undergoes a kind of renaissance, its increasing
consumption seems to be equal to the growth of healthy food concept. No doubt that the utilization of whole grains, flours and
similar milling products in human nutrition has many positive health effects. However, the extended applications of outer layers of
grains (aleurone, germ, bran) could be very important also from economical and sustainability viewpoints. Therefore the
modernization of traditional and industrial milling processes seems to be more than reasonable for both major and minor cereals.
In last years, a novel milling procedure was developed for producing a special wheat milling fraction containing an elevated amount
of the outer layers of the grain in cooperation of Gyermelyi Zrt, Budapest University of Technology and Economics (Hungary) and
Bhler AG (Switzerland). The new technology was optimized and standardized for nutrient composition. The final product the
aleurone-rich flour- were widely characterized and the results were compared with white flour and whole meal.
The chemical analysis showed much higher protein, fiber, fat and ash and consequently lower digestible carbohydrate content. The
detailed composition of macronutrients such as amino- or fatty acid profile, non-starch carbohydrate and mineral composition
was also determined. The protein fractions were also characterized by SE and RP HPLC and page electrophoresis. The other minor
bioactive components, antioxidants are also presents in higher amount. The detailed rheological study was also executed: mixing and
viscous properties were determined with different methods. It is clear that all protein dependent parameter - water absorption, dough
development time and stability - increased, while the carbohydrate dependent viscous properties showed characteristic alteration
comparing to the same parameters of white and whole meal wheat dough.
The shelf life of aleurone-rich fraction seems to be shorter mainly due to the higher amount of fat (oil) content and biologically
active components. Therefore dry and wet heat treatments were also applied and rancidity and changes in technological parameters
were also followed.
A comprehensive characterization of a bread and egg pasta model products made of the aleurone-rich flour was carried out and the
chemical composition, consistency and sensory properties of final products were also investigated. As a summary of these results, an
additional benefit of the new wheat fraction is the relatively good end product (e.g. bakery and pasta) quality comparing to both
white and whole grain products. It seems that the unique protein and carbohydrate functionality are standing behind the special
technological behavior of newly developed flour.
Finally bakery and dry pasta products were developed on industrial level. The nutritional advantages of new products was
investigated in simplified clinical studies.
Now, the pasta and partly the baked products produced by Gyermelyi Zrt are on the market. In our presentation we give an overview
from the way of developing process with highlighting of some important scientific results.
Keywords: Novel milling technology, wheat aleurone-rich flour, technological functionality, arabinoxylans, bioactive compounds,
bread and pasta products
205

Efficacy Determination of Feed Enzymes with in Vitro Simulation of Poultry
Gastro Intestinal System
ems YONSEL1, Mehmet BATUM2
1
2
Food Engineering Department, Okan University, Turkey

Research and Development, ORBA Biokimya A.., Turkey
Corn (maize) is the preferred raw material for poultry rations. This is due to the fact that corn contains little amounts of non-starch
polysaccharides (NSP) resulting in high metabolisable energy level. However, low grades of wheat and barley, as well as oats and
rye are usually cheaper than corn. Sometimes, these are the only available raw materials and must be included in poultry rations.
Energy levels of these grains are lower than that of corn because they contain high amounts of NSP in form of various gums and
hemicelluloses which also cause digestive problems in poultry.
Enzymes, widely used as feed additives in poultry rearing, break down NSP polymers and make them available. It is not easy to
determine the performance of commercial enzymes by using given enzyme activities. The main reason is that specific substrates and
conditions (pH, temperature) used by activity measurements do rarely represent gastro intestinal system of poultry.
Gastro intestinal system of poultry is defined as process steps like hydrolysis, grinding, acidification, digestive secretions, at certain
pH values and temperatures as well with retention times and an in vitro simulation system for GI tract of poultry is developed.
The ration combination used here comprises corn 33% + 33% wheat + 33% soy bean pulp. 100 g of raw material mixture is grounded
and mixed in a flask with 200 g sterilized water at 42 oC. Commercial feed enzymes are mixed into the flasks by recommended doses
and the digestion is simulated.
Gastro intestinal system of poultry process and in vitro simulation
Beak: Feed and water intake, saliva with amylase; Simulation: Preparation of feed ration, grinding in lab mill
Esophagus: transport
Crop: pH 1,8 with HCl; digestive enzymes: pepsin, retention time 30 min; Simulation: 100 g feed + 200 g sterile water + ENZYME
Proventriculus: pH 1,8 with HCl; digestive enzymes: pepsin, retention time 5 min; Simulation: pH 1,8 with HCl
Grizzard: Grinding and mixing with digestive juices, retention time 25 min; Simulation: Shaking in erlenmeyer flask with glass
marbles
Gall bladder: Bile secretion, Simulation: Pancreas: Protease secretion; Simulation: Duodenum: pH 6,4 with Bicarbonate, retention time 10 min; Simulation: pH 6,4 with Bicarbonate
Small intestine: pH 6,9, peristaltic movement, digestion, nutrient absorption, retention time 240 min; Simulation: pH 6,9 tampon,
incubation on shaker
Ceca: Fermentation; Simulation: Colon: Water absorption, Simulation: Filtration
Cloaca: Excretion, Simulation: Supernatant cooled for further analysis
The flasks are shaken for 30 min. in water bath of 42 oC at crop stage; acidified with HCl up to pH 1,8 at proventriculus stage for 5
min.; regulated to pH 2,5 and shaken severely with glass balls at gizzard stage for 25 min. At duodenum stage pH is raised to 6,4
with bicarbonate for 10 min. At small intestine stage flasks are shaken for 240 min. in water bath of 42 oC at pH 6,9. At large
intestine stage the supernatant is separated from cake by filtration and cooled down for further analysis.
At the end of the digestion elaborated carbohydrates (soluble starch by enzymatic glucose oxidase method and spectrophotometer),
proteins (biuret reagent method) and phosphate (Vanadate-molybdate reagent and spectrophotometer) in the supernatant are analysed
in comparison to control without enzyme addition. This system is used to determine and compare the performance of commercial
enzymes as well to design new feed enzyme combinations.
Keywords: poultry GI tract simulation,feed additive enzymes
206
Phytate Degradation During Maize Wet-Milling by Bifidobacterium Phytases

Lorena PERALES1, Vicente MONEDERO2, Ann-Sofie SANDBERG3, Monika HAROS1
1
Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Spain

Food Biotechnology, Institute of Agrochemistry and Food Technology (IATA-CSIC), Spain
3
Food Science Group - Life Science Division, Chalmers University of Technology, Sweden
In a conventional wet milling process maize kernels are initially steeped in an aqueous solution of sulphur dioxide (0.1-0.2%) for a
period of generally 20-60 hours at about 48-54C. After the grains are steeped they are milled and passed through a series of mills
which frees the intact germ from the rest of the kernel. The germ is generally separated by density difference and the fibre is
separated by filtration. The remaining slurry is comprised of starch and protein. In a series of steps, the starch is separated from the
protein by hydrocyclones. The dry steep-water and the fibre fraction (called gluten-feed) are used for animal feeding. However, this
product has a high concentration of phytic acid (or its salts, phytates) a potential inhibitor of mineral availability in animal nutrition.
This investigation involved the inclusion of purified bifidobacterial phytase and a commercial fungal phytase during steeping step at
52C for 24 h, with the aim of evaluating their capacity to reduce phytate contents. In order to study the effect of the steeping pH and
the phytase addition on phytate reduction in the gluten-feed fraction, a factorial design (32) was used. The studied independent factors
were: pH of steeping solution in three levels (4.5, 5.5 and 6.5) and type of phytase in three levels (no enzyme, fungal phytase, and
phytase from Bifidobacterium pseudocatenulatum). The phytase from bifidobacteria was significantly more active at pH 6.5 (61%
phytate reduction compared to the level in the steeped sample without phytase at the same pH). However, the phytate levels in the
fibre fractions were lower in samples treated by fungal phytase during steeping at pH 4.5 (62% phytate reduction compared to the
level found in the steeped sample without phytase at the same pH). These results are in agreement with the optimal pH of each
enzyme and also with their stability: the phytase from bifidobacteria is not stable at 52C during 24 h and thus its effectiveness was
reduced during the process. The residual amount of phytates in the steep-water depended on the pH and the presence of phytases,
being the most effective treatment with bifidobacterial phytase at pH 6.5 (33% phytate reduction compared to the level found in the
steep-water without phytase at the same pH). The phytase inclusion during the steeping step of maize wet-milling could be a
favourable strategy for diminishing phytate levels of gluten-feed by-product. However the advanced hydrolysis will depend on pH,
stability of enzymes and the possible inhibition of SO2 from the steeping solution.
Keywords: Gluten-Feed,Phytic Acid/Phytates,Steeping,Phytases,Maize Wet-Milling
207
Sugar and Confectionery Products

Textural and Sensory Properties of Jellies: Effect of Glucose Syrup and Sucrose
Concentration
zge ZCAN1, mer Said TOKER2, Zeynep MUTLU1, Osman SADI2, Nurcanan AKBA2, Gamze ELK2,
Aye Ferhan IEK2, Nevzat KONAR3
1
Food Engineering Department, Elvan Food Industrial Cooperation, stanbul

2
Food Engineering Department, Yildiz Technical University, stanbul
3
Food Engineering Department, Siirt University, stanbul
Jellies are sugar-based confectionery products widely consumed by children throughout the world. They are mainly composed of
glucose syrup, sucrose and gelatin. Glucose syrup and sucrose concentrations present in the formulation significantly affected quality
characteristics of the jellies as well as gelatin type and concentration. In the present study, the effect of glucose concentrations (100
%, 50 % and 10 % on sugar basis) on the textural and sensory properties of jellies was investigated. Both of the textural and sensory
properties were remarkably influenced by glucose syrup and sucrose concentrations. Hardness value of the jellies including glucose
syrups in concentrations of 100 %, 50 % and 10 % glucose syrups were found to be 265 g, 415 g and 5198 g, respectively. Hardness
value increased with reducing of glucose syrups in the formula. Among the samples analyzed the mostly preferred sample was
determined as the one including 50 % glucose syrup. The results showed that glucose syrup and sucrose concentrations should be
optimized considering quality of the jellies. This project was supported by The Scientific and Technological Research Council of
Turkey (Project No: 1139B411502496).
Keywords: Jellies,Glucose,Sucrose,Texture,Sensory
208
Investigating the Usage Possibilities of Different Oils in Formulation of Compound Chocolate

Considering Melting and Color Porperties
Omer Said TOKER1, Dilek ENER2, Osman SADI1, Orhan DALIOLU3, Nevzat KONAR4, Murat
TAAN3, zge ZCAN5
1
Food Engineering Department, Yldz Technical University, stanbul

Food Engineering Department, Elvan Food Industrial Cooperation, stanbul
3
Food Engineering Department, Namk Kemal University, Tekirdag, Tekirda
4
Food Engineering Department, Siirt University, Siirt
5
Food Enginering Department, Elvan Food Industrial Cooperation, stanbul
2
In the present study, the effect of different oils (canola, cotton seed and soybean) with different concentrations on the melting and
color properties of compound chocolate was studied. These oils were added to the palm stearin as a concentration of 2.5, 5.0, 7.5 and
10 % considering total fat amount in the formulation. Chroma, L and hue values of the sample including only palm stearin were
found to be 10.57, 31.58 and 23.82, respectively. These values changed between 10.08-10.67, 33.64-34.75 and 2.48-8.00 for canola
oil including samples, 10.14-11.29, 32.33-35.90 and 0.69-9.59 for cotton seed oil and 10.61-10.94, 34.26-34.83 and 4.26-13.94 for
soyben oil, respectively. Regarding melting characteristics, T0 (temperature at which melting starts), Tend (temperature at which
melting completes) and H values (energy required for melting of chocolate) of the palm stearin including sample were found to be
19.82 C, 39.83 C and 50.37 J/g, respectively. When canola, cotton seed and soybean oils were added at the concentrations of 10 %
in oil base, these parameters changed to 18.30 C, 39.06 C and 36.60 J/g; 17.45 C, 30.90 C and 36.93 J/g and 18.46 C, 38.55 C
and 35.86 J/g, respectively. The results of the present study showed that oils can be used in the compound chocolate formulation with
palm stearin by adjusting their concentration considering melting characteristics. This research was supported by Ministry of Science,
Industry and Technology (Project No: 0833.STZ.2014).
Keywords: Compound chocolate,Oil,Melting,Color
209
Research on Genetics, Breeding and Agronomy to Enhance

Global Cereal Production and Quality
Developing Bread Wheat (Triticum aestivum L. em Thell) Genotypes Having Low-Amylose
Content
Mustafa AKMAK1, Yaar KARADUMAN2, Arzu AKIN2
1
Wheat Breeding, Transitional Zone Agricultural Research Institute, Turkey

Wheat Quality Research, Transitional Zone Agricultural Research Institute, Turkey
A breeding study was conducted in order to develop winter bread wheat lines having low amylose content during 2008-2014 in
Eskisehir. The materials used as donor included three lines one of which is full. The others are partially waxy wheat. The target
group material included five registered winter bread wheat varieties in Turkey.
At the beginning of the study, was made crossing between donor and target group and eight combinations were obtained. Seeds of
each combination were sown next year as F1 progeny.
There were about 3000 plants in each population at F2, F3 and F4 generations in the following years. Breeding process was
conducted with modified-bulk selection method. While plants were being homozygous, on the other hand, the best adaptable
individuals to the environment were selected in this process.
According to morphological appearances, totally 1800 individuals were selected from eight populations which were F4 generation
and planted by hand as individual in one row, with 1 meter. Negative selection was made according to morphological properties.
Remaining 358 lines were taken to micro yield trial in augmented design and evaluated in terms of their technological, agronomical
and pathological properties.
Amylose contents of lines and their parents were determined by spectrophotometric method. While amylose contents of waxy parent
were 9.5-10.1%, target varieties were 27.6%-31.2%.
As a result, there were 11 lines which were amylose contents below 15% (10.4%-14.5%). These low amylose lines grain yield ranged
between 146.2 and 395.5 kg/da (average 333.4 kg/da) four of these 11 lines were found successful due to low amylose content and
other properties. There were also lines with normal amylose content, good bread-making quality and agronomical properties as
secondary outputs of this study.
Success of such specific breeding studies can be increased by using valuable genetic materials and strengthening by advanced test
methods.
Keywords: Winter bread wheat,breeding,amylose,waxy,quality
210
Molecular Screening and Identification the Carriers of Yr and Lr-Genes in

Wheat Germplasm of Central Asia
Alma KOKHMETOVA1, Ram SHARMA2, Shynbolat RSALIYEV3, Kanat GALYMBEK4, Zagipa
SAPAKHOVA1, Makpal ATISHOVA1, Zafar ZIYAEV5, Alexey MORGOUNOV6
1
Genetics and Breeding, Plant Biology and Biotechnology, Kazakhstan

2
Plant Breeding, ICARDA-Tashkent, Uzbekistan
3
Laboratory of Plant Immunity, Institute for Biological Safety Problems, Kazakhstan
4
Agriculture Faculty Plant Protection Department, Kazakh National Agricultural University, Kazakhstan
5
Plant Breeding, Uzbek Research Institute of Plant Industry, Uzbekistan
6
Plant Breeding, International Maize and Wheat Improvement Center (CIMMYT), Turkey
Bread wheat (Triticum aestivum L.) is the most important crop in Central Asia directly linked to food security. Resistance to stripe
Puccinia striiformis f.sp. tritici (Pst), and leaf rust caused by Puccinia triticina Eriks. are the most important objectives in Central
Asia and are the major factor that adversely affects wheat yield and quality and causes considerable economic damage. This study
was conducted to (i) examine pathotype variability of Pst, (ii) evaluate stripe rust resistance in a set of winter wheat cultivars and
advanced breeding lines, and (iii) identify the presence of Yr9, Yr10, Yr15, Yr9/Lr26/Sr31, Lr34/Yr18, and Yr17/Lr37/Sr38 using
linked molecular. The Pst population in Kazakhstan is diverse as reflected through 10 different races possessing a range of virulence.
Analysis of these pathotypes using 12 stripe rust resistance (Yr) genes showed different virulence patterns. The pathotypes 86E16 and
79E187 were most virulent. Seedling evaluation of 62 genotypes using the 10 pathotypes showed arrays of variations for resistance.
Bunyodkor and Barhayot cultivars showed resistance to all 10 pathotypes. The wheat genotypes showed different levels of resistance
under field conditions.A number of genotypes differed in their level of disease severity in Kazakhstan and Uzbekistan suggesting that
Pst populations differed between the two countries. The wheat breeding lines and recently released cultivars possess a range of
variability for response to Pst races. Most of the new wheat cultivars and advanced breeding lines showed lower disease severity
compared to widely grown commercial cultivars suggesting improvement in stripe rust resistance breeding. Many wheat genotypes
possessed one or more of the stripe rust resistance gene complexes. Twenty seven of the 62 genotypes showed Yr10, Lr34/Yr18,
Yr9/Lr26/Sr31, and Yr17/Lr37/Sr38 in several genotypes. However, none of the above gene was present in a few highly resistant
genotypes suggesting the presence of additional resistance genes. We identified a number of wheat genotypes highly resistant to
stripe rust, which could be further evaluated for release of new varieties or used in breeding program. One resistant line from this
study was identified as new variety in Uzbekistan.
Keywords: molecular markers . resistance genes stripe rust . leaf rust . Triticum aestivum L. . virulence . wheat
211
Effect of Temperature during Shooting and Grain Filling Period on Yield and Some Quality
Parameters of the Bread Wheat Triticum aestivum L.) Cultivars
Irfan ZTRK1, Turhan KAHRAMAN2, Remzi AVCI1, Vedat alar GRGN1, Orhan Onur AKIN3, Blent
TUNA4, Adnan TLEK4
1
Wheat Breeding, Trakya Agricultural Research Institute, Turkey

Technology of cereals, Trakya Agricultural Research Institute, Turkey
3
Krklareli Uni. Fac. of Engineering, Food Engineering, Turkey
4
Wheat Program, Trakya Agricultural Research Institute, Turkey
Temperature is one of the important abiotic environmental factors may influence bread wheat quality parameters during shooting and
grain filling period in Trakya region. It was investigated effect of the temperature, in April and May, to quality parameters of the
bread wheat (Triticum Aestivum L.) cultivars. Mean and maximum daily temperature in April, May and June (from shooting up to
grain filling period) were taken in experimental field. This research was established with 25 genotypes in completely randomized
blocks experimental design with 4 replications in Edirne, between 2004-2005 and 2014-2015 growing seasons. Four cultivars;
Aldane, Selimiye, Pehlivan and Gelibolu were selected from this experiment, and grain yield, thousand kernel weight, test weight,
protein and gluten value, hardiness and sedimentation value and relationship amongst these traits were investigated.
It was found significant relation among investigated parameters based on temperature with yield, and quality traits. The mean and
maximum temperature in April positively affected and increased thousand kernel weights. It was found negative relation between
temperature and test weight except maximum temperature in April but not significant. Mean temperature in May (r = -0.367) and
maximum temperature in June (r = -0.339) negatively affected and decreased test weights. There was negative relation between mean
temperature and protein content in April (r= -0.337), May (r= -0.454), and June (r= -0.312). Also maximum temperature in June (r= 0.347) has negatively affected and decreased protein value in bread wheat cultivars. It was found similarly relation between mean
and maximum temperature with gluten, gluten index, hardiness and sedimentation so increasing in high temperature reduced these
parameters. Also, there was highly significant correlation between protein and gluten (r= 0.970**), hardiness (r= 0.903**), and
sedimentation (r= 0.765**).
Mean temperature in April (r= 0.264), and mean (r= 0.226) and maximum temperature (r= 0.316) in April and May positively
affected grain yield. Increasing in temperature in June during grain filling period decreased grain yield, also, there was positive
relation between thousand kernel weight and test weight.
Keywords: Bread wheat, cultivar, temperature, yield, quality characters
212
Stability Parameters and Effect of the Drought Application in Different Growth Stage on
Some Quality Characters of Bread Wheat (Triticum aestivum L.) Genotypes
Irfan ZTRK1, Kayhan Ziya KORKUT2
1
Wheat Breeding, Trakya Agricultural Research Institute, Turkey

Fac. of Agriculture, Field Crops, Namk Kemal University, Tekirdag, Turkey
Fluctuation of the rainfall during grain filling period is one of the major limiting factors of wheat quality characters in Trakya region.
Also, identification of the genetic stability and adaptation of released varieties are very important for their producing region. It was
investigated that drought effect in different plant growth stages to some quality parameters and to some bread wheat genotypes. This
research was conducted in 2008-2009 and 2009-2010 during two years and 15 genotypes are planted in completely randomized
blocks design in split plot with three replications. Drought treatments are placed on main parcel and genotypes on the sup-plot. Five
treatment, three of them drought stress applied from shooting up to physiological maturating stage, were used in various plant growth
stage. In this research thousand kernel weight, test weight, protein value, hardness, gluten value and sedimentation and correlation
among these characters with stability parameters were investigated.
Grain protein content, gluten value, grain hardness and sedimentation value were negatively affected under fully non-stress
condition. The highest protein content, gluten and hardness were obtained under non-irrigation condition from heading up to
physiological maturation stage. It was determined that the highest test weight and thousand kernel weight under fully non-stress
conditions. The highest sedimentation was determined under without treatment condition. Also, stability parameters investigated and
according to thousand kernel weight; Pehlivan, Aldane and BBVD7 cultivars well adapted to overall environmental condition.
Gelibolu, Kate A-1, and Pehlivan cultivars were well adaptable to overall environmental conditions for test weight. Under overall
environmental conditions Flamura-85 had the highest protein content. According to sedimentation Aldane was very suitable to fertile
environmental condition and, for gluten value Selimiye and Flamura-85 were medium adapted to overall environmental conditions.
According to quality parameters investigated in this study, and drought treatment, Aldane was the best performing cultivar and
limitation of the irrigation during grain filling period increased grain quality parameters excepted thousand kernel weight and test
weight.
Keywords: Bread wheat, quality, drought application, stability parameters
213
Determining the Diversity of Bread Wheat Variteties on Yield and Quality Traits at Rainfed
and Irrigated Conditions
Seydi AYDOGAN1, Mehmet SAHIN1, Aysun GOCMEN AKCACIK1, Berat DEMIR1,
Sumerya HAMZAOGLU1, Seyfi TANER2
1
Quality and Technology Department, Bahri Dada International Agricultural Research Institute, Turkey
2
Aksaray MYO, Aksaray University, Turkey
This study was conducted with 7 bread wheat varieties in rainfed and irrigated conditions at Bahri Dagdas International Agricultural
Research Institute as a randomized complete block design with three replications. Grain yield, thousand grain weight, protein
content, Zeleny sedimentation value, bread weight, bread volume and farinograph traits were investigated. Significant differences
between the varieties were determined in terms of investigated traits in rainfed and irrigated conditions. Bread volume, farinograph
development time, protein content and Zeleny sedimentation value have provided. Bread volume, farinograph development time,
protein content and Zeleny sedimentation were determined as 507 cc, 9.2 min, 13.6% and 46.8 ml in rainfed conditions and 495 cc,
6.7 min., 12.3% and 44.0 ml in irrigated conditions respectively. According to the results; the effect of the growing conditions was
statistically significant on wheat quality.
Keywords: Bread wheat,bread volume,farinograph
214
Rust Reactions of Some Selected Wheat Lines Having High Quality

Kadir AKAN1, Alaettin KEEL2, Zafer MERT1, Turgay ANAL2
2
1
Plant Pathology, Field Crops Central Research Institute, Turkey
Quality analyses and determining reaction of rust diseases are very important at the wheat breeding programmes to select promising
lines. Aim of this study was to determine reactions of 7 selected bread wheat genotypes having good quality values at physical
characteristics, protein content, gluten content and rheological parameters to local rust populations. Reactions of genotypes were
determined at the seedling stage for Yellow rust (YR; Pst), Stem rust (SR; Pgt) and Leaf rust (LR; Pt) in Ankara and at the adult
plant stage for YR and SR in Ankara and for SR in Kastamonu 2013-2014 growing season. At the seedling stage, 5 genotypes were
found as resistant to YR but all genotypes were determined susceptible to LR and SR. At the adult stage, only 4 genotypes were
determined resistant to YR. These 4 genotypes were selected for next yield trial. Besides, they were sent to diseases and quality
observation nursery trials to be used in crossing.
This study was financed and supported by General Directorate of Agricultural Research and Policy of the Ministry of Food, Agriculture and
Livestock of Turkey (Project no: TAGEM/TBAD/14/A12/P01/002).
Keywords: Wheat, quality, breeding, rust
215
Determination of Rust Reactions on Some Selected Bread Wheat Lines

Alaettin KEEL1, Kadir AKAN2, Zafer MERT2, Turgay ANAL1
1
2
Plant Pathology, Field Crops Central Research Institute, Turkey
Bread wheat is important cereal crop in Turkey. Rusts (caused by Puccinia spp.) are significant fungal diseases affecting quality and
yield on the Central Anatolian Plateau. Aim of this study was to determine the reactions of 24 genotypes to local rust populations at
the seedling stage (for Pst, Pgt and Pt) in Ankara and at the adult plant stage (for Pst and Pgt) in Ankara (YR;Yellow rust, SR; Stem
rust) and Kastamonu (SR) during 2013-2014 growing season. In this study, rust reactions were determined at selected 24 bread wheat
genotypes according to quality parameters having test weight (75.5-80.4 kg/hl), mixographe (3.5-6.0), Zeleny sedimentation (57-65
ml). These materials were developed by Field Crops Central Research Institute (FCCRI) Department of Quality Assessment and
Food.
For seedling test; the seedlings were inoculated with local Pgt, Pt (LR; Leaf rust) and Pst populations. Yellow, leaf and stem rust
developments on each entry were scored after 14 days with 0-9 and 0-4 and scale for yellow rust and leaf-stem rust, respectively. For
adult plant test; the genotypes were inoculated with local Pst (YR) and Pgt (SR) populations. Yellow and stem rusts developments on
each entry were scored using the modified Cobb scale. Coefficients of infections were calculated and values below 20 were
considered to be resistant.
At the end of this study to determine rust reactions on 24 quality bread wheat lines; at the seedling stage, 8 (33%), 6 (25%) and 6
(25%) genotypes were determined as resistant to YR, LR and SR, respectively while at the adult stage, 10 (42%) and 0 (0%) lines
were found resistant to YR and SR, respectively. These 8 and 6 materials which have been selected according to resistance for YR
and LR respectively were selected for next yield trial. In addition to these materials can be used in disease and quality crossing
studies.
This study was financed and supported by General Directorate of Agricultural Research and Policy of the Ministry of Food, Agriculture and
Livestock of Turkey (Project no: TAGEM/TBAD/14/A12/P01/002).
Keywords: Bread wheat, quality parameters, rusts
216
Evaluation of Some Wheat Genotypes for Bread Quality and Grain Yield in Irrigated
Conditions
Ayten SALANTUR1, Asuman KAPLAN EVLICE2, Aliye PEHLVAN2, Turgay ANAL2, Ouz ACAR2,
Ismail Hakk BOYACI3
1
Breeding and Genetics, Field Crops Central Research Institute, Turkey

3
The aim of this study was to evaluate the bread quality and grain yield of 24 genotypes obtained from wheat breeding program of
Field Crops Central Research Institute. The wheat samples were grown in 2 different locations at irrigated conditions in 2013-2014
growing season. Firstly grain yields of wheat were determined. Later, the wheat samples were analyses for thousand kernel and
hectoliter weights, kernel hardness, and kernel diameter. Kernel protein content was determined at wholemeal. Then the samples
were milled into flour to determine Zeleny and modified Zeleny sedimentation values, gluten contents and index, Glutograph,
Alveograph and Farinograph parameters. When all quality analyses carried out evaluated together; lines numbered with 4, 16 and 23
had better bread quality as compared to the standard varieties. According to grain yield, lines numbered with 13, 6 and 21 got the
highest grain yields while lines numbered with 11, 1, 24, 4 and 14 had similar grain yields with standart varieties at the trial. As a
result, among those advanced lines, the only one numbered 4 had better bread quality and grain yield as compared to the standard
varieties.
This research was a part of 1003 project (113O115) supported by TUBITAK.
Keywords: Bread wheat, yield, quality
217
Investigations of Salinity and Brassinosteroid Hormone Effects on Barley

Sevgi MARAKLI, Nermin GOZUKIRMIZI
Faculty of Science, Department of Molecular Biology and Genetics, Istanbul University, Turkey
Salt stress is a kind of abiotic stress and widely affects crop production and also yield. Barley (Hordeum vulgare L.) is economical
important plants. Because of this importance, barley is widely used for model plants in physiology, biochemistry, molecular biology
and genetic studies. Our aim is to understand brassinosteroid (BR) effects on barley roots grown under salinity. For this purpose,
barley roots were germinated under salinity (150-250 mM) and BR (0.5-1 M BR) applications at 48 h and 72 h. Root lengths are
measured, mitotic index and protein contents were determined in experimental groups. Moreover, CYCD3 and DWARF4 genes
expressions were analysed with real time PCR. We observed that salinity decreased root length with increasing concentration at 48 h
and 72 h. However, BR application alleviated this negative effect especially at 48 h (20% and 40% for 150 mM salt+0.5 M BR and
150 mM salt+1 M BR; 20% and 10% 250 mM salt+0.5 M BR and 250 mM salt+1 M BR, respectively). Similar to root lengths,
after salt application, mitotic index and total soluble protein contents decreased but BR treatments on barley grown under salinity
increased them and even results were nearly same as control groups. Moreover, abiotic stress related gene (CYCD3) and
brassinosteroid synthesis related gene (DWARF4) expression analyses were carried out to understand molecular mechanisms. CYCD3
profile showed that expression of this gene decreased dependent on salinity with increasing concentration and application time (33%
for 250 mM salt at 72 h) but this ratio increased at 48 h after 0.5 M BR application on salt-stressed barley. The expression of
DWARF4 was up-regulated after the only salt, salt+BR treatments. We concluded that BR applications generally alleviated salt stress
effects on barley. Our results are expected to contribute to find out mechanisms of salt and hormone applications and
interactions in barley.
Keywords: root lengths ,mitotic index,protein content,hormone, salt stress
218
Investigations of Houba (Tos5/Osr13), RIRE1, Hopi (Osr27) and Osr30 Retrotransposons

Movements in Rice Germinated Under Herbicide Treatments
Nermin GOZUKIRMIZI, Sibel YILMAZ, Sevgi MARAKLI, Gozde YUZBASIOGLU
Istanbul University, Faculty of Science, Department of Molecular Biology and Genetics, Turkey
Rice is one of the economically important crop plants and also a model organism that is used for molecular biology, genetics and
biotechnological studies. Retrotransposons are mobile genetic elements and play a critical role in genome evolution of all organisms.
Rice genome consists of 35% retrotransposons but all of them are not active because of evolutionary processes. These
retrotransposons can be activated under different abiotic and biotic stresses such as drought, salinity, drug or herbicide treatments and
this activation could be used as short-term mutagenicity assay. In agriculture, herbicides are commonly used for increase production
yield. Bentazone and MCPA are two of them and generally used in commercially available herbicide brands. In this study, herbicide
induced retrotransposon activities were investigated in rice by using IRAP (inter retrotransposon amplified polymorphism) marker
technique. Seeds were germinated 7 days in Petri dishes then commercially available herbicide that contains bentazone and MCPA in
a mixture were applied for 7 days. Three groups (control, 1% and 2% herbicide treatments) were analyzed. IRAP analyses were
performed for Houba (Tos5/Osr13), RIRE1, Hopi (Osr27) and Osr30 retrotransposons that have high copy number in rice genome.
Polymorphism ratios were calculated with Jaccard similarity index and significance of polymorphism ratios were statistically
evaluated by One-Way ANOVA. Polymorphism ratios ranged from 8-90% for Houba, 9-87% for RIRE1, 0-75% for Hopi and 0-71%
for Osr30. ANOVA proved that these variable ratios were statistically significant. These results indicated that bentazone and MCPA
containing herbicide increased retrotransposon activities and they might be responsible for DNA mutations.
Keywords: Oryza sativa,Herbicide ,Retrotransposon,Inter-Retrotransposon Amplified Polymorphism
219
Influence of HMW and LMW Glutenin subunits on Wheat Quality Parameters of CIMMYT
Germplasm.
Hector GONZALEZ-SANTOYO1, Carlos GUZMAN1, Ravi SINGH2, Enrique AUTRIQUE2, Suchismita
MONDAL2, Roberto Javier PEA2
1
Wheat Chemistry and Quality Lab, CIMMYT, MEXICO

2
Wheat contributes between 10-20% of the daily caloric intake in people from more than 60 countries. Common wheat (Triticum
aestivum) is mainly consumed in the form of diverse variety of breads. Therefore, the bread making quality attributes of wheat are of
great importance for the milling and baking industries, and these are commonly considered in wheat trading. Different chemical and
biochemical changes occur during dough mixing, fermentation, and baking, and these changes are mainly determined by the gluten
proteins, gliadin and glutenin. These gluten proteins confer to the dough its unique visco-elastic properties: dough elasticity and
extensibility.
The gliadin represents a highly polymorphic group of monomeric proteins, while the glutenins comprise a heterogeneous mix of
polymeric proteins, which are divided in High- (HMWG) and Low- (LMWG)Molecular Weight Glutenins, controlled by the Glu-1
and Glu-3 loci, respectively. .
The objective of this study was identifying which HMWG and LMWG subunits have more influence on several dough viscoelastic
parameters on recently developed CIMMYTs bread wheat genotypes. For this purpose Fifty-four bread wheat varieties were grown
with two replicates, under 6 different field management conditions, over two cropping cycles (2012 & 2013) in the northwest of
Mexico. The samples obtained were analyzed in relation to HMWG and LMWG subunit compositions were by SDS-PAGE and for
different quality traits: Mixograph Torque (MIXTORQ), Gluten Strength (ALVW), Gluten Tenacity/extensibility Ratio (ALVPL)
and Bread Loaf Volume (LOFVOL). .
The relationship between individual and combined glutenin subunit composition and each quality trait was determined. The HMWG
subunits 1, 17+18 and 5+10, controlled at the Glu-1 loci, were the most commonly associated to high dough strength and 13+16 of
Glu-B1, f of Glu-A3 and e of Glu-D3 the most associated to gluten extensibility.
The strong relationship between glutenin subunit composition and dough viscoeladstic traits, confirms that SDS-PAGE is a highly
reliable tool that contributes greatly in the development of high-quality wheat varieties, as it l allows selecting parental genotypes
possessing the best glutenin subunits, to introduce them in the newly developed germplasm in a wheat breeding program.
Keywords: Wheat Quality / Glutenin Subunits / High Molecular Weight / Low Molecular Weight
220
Evaluation of Egyptian Durum Wheat Varieties Quality Cultived Under Supplementary

Irrigated System in Tunisia
Sfayhi DORRA1, Zarrouk SARRA2, Jarrahi TAREK3, Kheriji OUSSEMA2
1
Field Crop Laboratory, INRAT, tunisia

2
INGC, INGC, Tunisia
3
National Coordinator of Enhancing Food Security in Arab Countries project supported by ICARDA, INGC, Tunisia
Durum wheat is one of the most important cereal crops in Tunisia, and several studies have been carried out to determine the
importance of genotype, environment, and genotype-by-environment interactions on the expression of yield, quality traits, or
technological properties.
This study is done on the frame work of project Enhancing Food Security in Arab Countries project supported by ICARDA. The
objective of this work is to test the behavior four Egyptian durum wheat varieties, which are known for their high potential yield in
Egypt, under supplementary irrigated system in Tunisia Center.
Four Egyptian durum wheat varieties namely: Bani Souif1, Bani Souif 2, Bani Souif 4, Bani Souif 5, were cultivated inChbika
which is a semi-arid zone of Tunisia , under supplementary irrigated system during the 2014-2015 cropping cycle. Test weight,
thousand grain weight, yellow berry percent, grain hardness, protein content, gluten, SDS sedimentation, flour colour and semolina
yield were determined to characterize the wheat quality. Different Pasta were prepared and their quality were analyzed. Maali whish
is a Tunisian durum wheat variety, was used as a reference variety in these studies. Those Statistical analysis of the data showed a
highly significant effect Agronomic yield, physico-chemical characteristic of wheat grain for all the samples. Moreover, the results
show that thousand kernel and hectoliter weight of Egyptian varieties were higher comparing to the Tunisian variety but both
Egyptian and Tunisian variety present low protein rate (less than 12 %) and a low SDS volume. Concerning the Pasta quality, the
Egyptian variety present a low cooking time with less starch loses.
Keywords: wheat quality, pasta quality ,climate change,agronomic yield
221
Response of the Quinoa Genotypes to Different Locations by Grain Yield and Yield
Components
Ismail NANEL1, Abdulkadir TANRIKULU2, Tevrican DOKUYUCU2
1
Field Crops Department, Gaziosmanpaa University Faculty of Agricultural, Turkey

Field Crops Department, Kahramanmara St mam University Faculty of Agriculture, Turkey
In this study, the response of some of the quinoa genotypes (7 genotypes) to different locations was explored. Experiments were
carried out in two different locations (AmasyaGmhacky (altitude 820 m) and Tokat-Kazova (altitude 560 m). Locations were
distinctive for climatic, soil and adaptation conditions. The experiments were designed in a randomized complete block design with
two replications. Seeds were sown with a density of 500 seed per square meter. Fertilizer rates were applied as 90 kg N and 60 kg
P2O5 per hectare.
This study explored some of the traits such as vegetatif period (VP), days to maturity (DM), plant height (PH), the main panicle
length (MPL), hectoliter weight (HW), the panicle number per plant (PN/Plant), thousand seed weight (1000-SW), the number of
plant per square meter (PN/m2), grain yield (GY), seed bark (pericarp) thickness(ST) were evaluated.
The average of genotypes, locations as well as GxL interactions were significantly different for all evaluated traits. The highest grain
yield was obtained from C. Quinoa Ames genotypes with 471.5 kg/da at Amasya-Gmhacky location. The lowest grain was
obtained from C. Quinoa (black) with 121.5 kg/da at Tokat-Kazova location. Genotypes were changed between 76-93 days for VP,
was also changed between 106-127 days for DM, 35-93 cm for PH, 12-35 cm for MPL, 63-65 kg for HW, 9-23 for PN/plant, 1.0-3.0
g for 1000-SW, 17-35 for PN/m2, 0.018-0.217 cm for ST. AmasyaGmhacky location had higher values than Tokat-Kazova
location for all investigated traits. AmasyaGmhacky location was more suitable for quinoa growing.
Keywords: Chenopodium quinoa Wild.,Genotype,Location,Yield,Yield components
222
Barley Germplasm Screening Under Favourable Condition in Tunisia

Hajer BEN GHANEM, Mouldi EL FELAH
Field Crop Laboratory, INRAT, Tunisia
In Tunisia, mainly rain-fed cultivation of cereals is still subject to the challenge of climate, random and erratic governance of natural
resources and confusion in the transfer of technologies. Despite the quality of genetic material developed during the last decade, new
varieties of cereals (wheat and barley), remain subject to the challenge of diseases and pests.
The aim of this study was to select the best barley genotypes for favourable areas in Tunisia. Twenty-five genotypes were evaluated
under favourable conditions including Rihane (1987) the best commercial variety and Kounouz (2010) the latter one registered, as
checks. A randomized complete-block design trial was conducted. Ten morphological traits were evaluated during vegetative and
reproductive stages of the plants. Physiological traits were also measured. Regarding the physiological traits, a considerable number
of entries were found to perform better than the checks. Results showed similar yield grains for five genotypes comparatively to the
checks (42,7qx/ha and 40,05qx/ha respectively). Four genotypes have been distinguished for Leaf Area Index (G9:16, 04 cm2) and
Chlorophyll content (G19: 27.0628 ug/g MF). The data under field conditions revealed that some genotypes were more tolerant to
barley foliar diseases especially powdery mildew.
Keywords: Barley, Germplasm screening, Favourable area
223
Protein Fractions Explaining the Variation for Loaf Volume in South African Hard Red
Wheat Cultivars
Barend WENTZEL1, Maryke LABUSCHAGNE2, Angeline VAN BILJON2, Mard BOOYSE3, Christina
MILES1
1
Crop Improvement, Agricultural Research Council - Small Grain Institute, South Africa
2
Plant Breeding, University of the Free State, South Africa
3
Biometry, Agricultural Research Council - Biometry, South Africa
The aim of the study was to determine the influence of flour protein content (FPC) and protein composition on loaf volume (LFV).
Cultivars were evaluated over two regions. The molecular weight distribution of unreduced wheat proteins was determined by means
of size-exclusion HPLC (SE-HPLC). Protein fractions were measured as SDS-soluble and SDS-insoluble for proportional and
quantitative variation. The optimised straight dough method was applied for bread making. Combined Pearsons correlation was
significant (r = 0.749***) for FPC and LFV. Correlations between FPC and LFV varied for individual cultivars from r = 0.91*** to
not significant. Stepwise multiple linear regression analysis indicated that FPC could explain variation for LFV in one of the cultivars
for a specific region, while protein fractions were the main contributors to variation in the remaining cultivars. Proportional and
quantitative variation in separate protein fractions contributed positively and negatively to variation in LFV. Contributions varied
between cultivars and regions. Unextractable polymeric proteins did not explain variation in LFV.
Keywords: Loaf volume,flour protein content, protein composition,molecular weight distribution,correlations,stepwise multiple
linear regression
224
Climate Change Impact on Bread Wheat in an Irrigated Area by Treated Waste Water in
Medjerdas Lower Valley in Tunisia
Saida SALAH MLAOUHI1, Abdelhamid BOUJELBEN2, Mohamed ELLOUMI3
1
Tunis, National Institute of Agronomic Research of Tunisia, Tunisia

Chott Meriam-Sousse, Superior Agronomic Institute of Chott Meriam-Sousse-Tunisia, Tunisia
3
Tunis, National Institute of Agricultural Research of Tunisia, Tunisia
We studied the long term effects of climate change on bread wheat in an irrigated public land located in Medjerdas lower valley,
Tunisia. It was created for forage and grain crop intensification using treated waste water for irrigation as an alternative to
conventional water.
Two (2) representative farms, EXP11 and EXP48 were selected using a typology and a survey in the study area. Farms soil
granulometry and climate data as well as the physiological parameters of the bread wheat grown in these farms were then collected.
To study the long-term response of bread wheat, the "CropSyst" model was used. It is usually used to evaluate different cropping
systems. It is also able to simulate crop for several consecutive years and establish the relationship between crop productions
input/output.
Initially, we kept unchanged the production techniques that are usually applied by the selected farms (same doses of fertilizers and
irrigation water), and we used collected data to build basic agronomic models.
Then, we used a 26 years period actual location and climate data of the study area to generate climate data 30 years (2011 to 2040)
using a sub-program called "ClimGen" within the "CropSyst model. Similarly, we generated climate data for the same period
investigating 2 different scenarios SC2 and SC3 of increasing temperature by 1 and 2C. SC1 is the control scenario.
We have also investigated four (4) different irrigation techniques (scenarios 4 to 7) where we have increased the current water
irrigation doses by 20% (SC4), 40% (SC5, 60% (SC6) and 100% (SC7). We have then run long-term simulations to study bread
wheat yields and climate change effects.
The analysis of simulated bread wheat yields per decade allows the description of their changes over time.
During the first decade, and regardless the temperature increase (SC1), average simulated bread wheat yields for both farms are
respectively about 3 and 2.6 tons/ha.
They decreased in the second decade by about 0.1 and 0.3 tons/ha. That is approximately 4 and 11%, compared to the first decade.
During the third decade, yields decreases for both farms were around 0.5 ton/ha. Thus, accusing reductions of about respectively 17
and 21% compared to the first decade. Compared to the second decade, decreases in the third decade were about 0.4 and 0.3 ton/ha.
That is about 13 and 11%, respectively.
Simulated bread wheat yield averages declined in the second decade as a result of temperature rise by 1C (SC2). They were about
0.3 and 0.2 tons/ha, respectively. They declined by about 9% for both farms.
During the third decade, yields declined by about 0.6 and 0.3 ton/ha, which are about 18 and 13%, compared to the first decade. Such
declines were about 0.3 and 0.1 ton/ha compared to the second decade. This represents approximately 10 and 4%.
A possible rise in temperature by 2C (SC3), average bread wheat yields will decline during the second decade by approximately 0.3
and 0.1 ton/ha, respectively amounting about 12 and 6%, compared to the first decade.
Yield declines for both farms in the third decade, will be about 0.5 and 0.2 ton/ha, compared to the first decade, and about 0. 3 and
0.1 ton/ha compared to the second decade. Percentages of declines in the third decade were 2 and 13% and 13 and 8%, compared to
the first and second decades, respectively.
Adjusted average yields as a result of increasing the amount of irrigation water are about 3.4 and 4 tons/ha. To reach these yields,
both farms should double the initially applied doses of irrigation water (SC7).
Results showed that using treated waste-water for cereal complementary irrigation can increase crop yields. Thus, it can be concluded
that waste-water may constitute an alternative water resource, which can be used for crop production. It s also represents a potential
way to mitigate the negative effects of climate change on grain and forage crops, while preserving the environment.
Keywords: Bread wheat, climate change, simulation, Cropsyst, irrigation, treated wastewater
225
Comprehensive Identification of LMW-GS Genes and Their Protein Products in Common

Wheat
Jong-yeol LEE1, Hye-rang BEOM1, Susan ALTENBACH2, Sun-hyung LIM1, Young-mi KIM1
1
Department of Agricultural Biotechnology, National Academy of Agricultural Science, RDA, Republic of Korea
2
Crop Improvement and Genetics Research, USDA-ARS, Western Regional Research Center, USA
Although it is well known that low-molecular-weight glutenin subunits (LMW-GS) affect bread and noodle processing quality, the
function of specific LMW-GS proteins remains unclear. It is important to find the genes that correspond to individual LMW-GS
proteins in order to understand the functions of specific proteins. The objective of this study was to link LMW-GS genes and
haplotypes characterized using well-known Glu-A3, Glu-B3 and Glu-D3 gene specific primers to their protein products in a single
wheat variety. A total of 36 LMW-GS genes and pseudogenes were amplified from the Korean cultivar Keumkang. These include 11
Glu-3 gene haplotypes, two from the Glu-A3 locus, two from the Glu-B3 locus and seven from the Glu-D3 locus. To establish
relationships between gene haplotypes and their protein products, a glutenin protein fraction was separated by two-dimensional gel
electrophoresis (2-DGE) and 17 individual protein spots were analyzed by N-terminal amino acid sequencing and tandem mass
spectrometry (MS/MS). LMW-GS proteins were identified that corresponded to all Glu-3 gene haplotypes except the pseudogenes.
This is the first report of the comprehensive characterization of LMW-GS genes and their corresponding proteins in a single wheat
cultivar. Our approach will be useful to understand the contributions of individual LMW-GS to the end-use quality of flour.
Keywords: Wheat, LMW-GS, End-use quality
226
Instrumentation Development for Quantification of Single-Seed Traits Used for Quality

Measurement and Seed Phenotyping
Paul ARMSTRONG1, Shantha PEIRIS2, Floyd DOWELL1
1
Stored Product Insect and Engineering Unit, USDA ARS, USA

Biological and Ag. Eng. Dept, Kansas State University, USA
Presented is an overview of instrumentation developed for single seed measurement by the Engineering group of the Stored Product
Insect and Engineering Research Unit, USDA-ARS, Manhattan, Kansas, USA. Much of this work is done in collaboration with
geneticists and breeders for advancing seed development. Sensing technologies have consisted of novel near-infrared (NIR)
spectroscopic methods with fast throughput, high-speed visible camera inspection, low cost visible and near infrared sensors and
automated weighing systems. Various single seed handling methods have also been developed or adapted and utilized for different
needs. NIR reflectance methods have been used for compositional measurement of protein and oil in soybeans, wheat protein, and
lipids and -glucan content in oats. Physical characteristics can also be measured by NIR and include wheat and maize hardness, seed
weight, maize kernel density and volume relative to micro-computed tomography measurements. NIR has been used for defect
detection in wheat including levels of wheat sprouting, black tip damage and levels of deoxynivlanol (DON) to estimate fusarium
head blight (FHB) resistance in wheat. Imaging methods can be used for shape measurement of seeds and sorting visual differences
that may be caused by genetics or susceptibility to fungal damage; sorting red from white wheat, or vise-versa, on breeders samples
is one such example. Weight measurements are useful to define seed size which can affect milling operations, agronomic yield and
usefulness in some end products. Characteristic relationships between size and compositional values can also provide phenotypic and
genotypic relationships such as those found for soybean oil, protein content and seed size.
Keywords: single-seed, imaging
,breeding,rapid phenotyping,near infrared spectroscopy
227
Development of Rice Transformant with CryBP1 Gene for Resistance Against

Rice Water Weevil
Seok-chul SUH, Kong-sik SHIN, Jin-hyoung LEE, Hee-jong WOO, Myung-ho LIM, Yang QIN, Hyun-suk CHO,
Hyeonso JI, Seung-bum LEE
Department of Agricultural Biotechnology, National Institute of Agricultural Sciences, Republic of Korea
The rice water weevil (RWW), Lissorhoptrus oryzophilus, is a major pest of rice in northeastern Asia like the United States. Larvae
of RWW prunes roots, which causes a damage to root systems and reduces grain yields. To prevent a damage of RWW, insecticidal
cryBP1 gene derived from Bacilus popilliae was transferred into Oryza sativa L. cv. Nakdong by Agrobacterium-mediated method.
Transformants were generated by containing RCg2 promoter to drive the expression of toxin gene in root. Stable integration of
transgenes was confirmed in the transformed rice by Southern hybridization. The expression of cryBP1 gene in the roots of
transformants also was verified by RT-PCR and immunoblot analysis. The insect resistance of transformants was evaluated from the
natural infestation of RWW under paddy field, and transgenic line reduced approximately 50% of RWW larvae and pupae
populations compared with non-transgenic plants. Therefore, in order to examine the insect resistance against RWW more accurately,
we performed experiments used with self-designed pots in trays and under paddy field during 2012 and 2013. The total population of
RWW larvae and pupae was reduced up to 53% in the selected BP12R line. Larvaes collected from the roots of transgenic plants
seemed like somewhat small and frail, and in addition the growth status were more excellent in tiller number and root weight
compared with non-transgenic plants. These results demonstrate that the cryBP1 gene in transgenic rice confers definitely a
resistance against the larvae of RWW.
Keywords: rice,CryBP1,resistance,water weevil
228
Genome-Wide Detection of Single Nucleotide Polymorphisms (SNPs) and

Genetic Map Construction with Two Korean Japonica Rice Varieties
Hyeonso JI, Tae-ho KIM, Seung-bum LEE, Seok-chul SUH
Department of Agricultural Biotechnology, National Institute of Agricultural Sciences, Republic of Korea
Closely-related cultivars generally used for crossing in breeding lack sufficient known DNA polymorphisms with already developed
DNA markers even though they exhibit remarkable phenotype difference. However, next-generation sequencing (NGS) enables the
identification of massive DNA polymorphisms such as single nucleotide polymorphisms (SNPs) and insertions-deletions (InDels)
between highly homologous genomes. We conducted a whole-genome re-sequencing of two Korean japonica rice varieties, Dongjin
and Nampyeong, using Illumina Hiseq 2000. The sequencing yielded 13.6 X 109 bps for Dongjin, and 15.1 X 109 bps for
Nampyeong. After quality trimming and read mapping onto the reference genome sequence of Nipponbare, 8.5 X 109 bps from
Dongjin and 9.7 X 109 bps from Nampyeong were mapped onto the reference sequence. The final effective mapping depth was
22.74X for Dongjin and 25.95X for Nampyeong. This study found 171,035 SNPs between Dongjin and Nampyeong. Among the
total SNPs, 137,508 SNPs (80.4% of the total) were intergenic and 33,527 SNPs (19.6% of the total) were genic. Among the genic
SNPs, 2,096 SNPs were in 5 UTR, 4,454 SNPs were in 3 UTR, 17,738 SNPs were in intron, 8,780 SNPs were in CDS, and 459
SNPs were in non-coding exon. Among the CDS SNPs, 4,673 SNPs were non-synonymous and 4,107 SNPs were synonymous. We
developed 129 Cleaved Amplified Polymorphic Sequences (CAPS) markers based on SNPs lying in restriction enzyme sites and
constructed a genetic map with the F2 population from a cross between Dongjin and Nampyeong. The total genetic distance of the
map was 1,135.7 cM, and average interval between markers was 9.7 cM. This map will be used for mapping of bakanae disease
resistance gene of Nampyeong. Because very small portion of SNPs detected in this study were used in the map, much more CAPS
or another kinds of SNP markers can be developed. The results obtained in this study clearly demonstrates that massive identification
of SNPs through re-sequencing by NGS opened the way to develop large number of DNA markers and conduct gene/QTL mapping
with population derived from a cross between the closely related japonica rice varieties while they show remarkable phenotype
difference in important agronomic traits.
Keywords: rice,next-generation sequencing (NGS),re-sequencing,DNA marker
229
Determination of Changes in the Fatty Acids of Durum Wheat Due to Spike Germination
M. Sertac OZER1, M. Reis AKKAYA2, Hasan AY3, Hatice YUCEL3, Osman KOLA4
2
1
Food Engineering, Cukurova University, Turkey
Food Engineering, Turkish Ministry of Food, Agriculture and Livestock, Turkey
3
Field Crops, Turkish Ministry of Food, Agriculture and Livestock, Turkey
4
Food Engineering, Adana Science and Technology University, Turkey
As a result of global warming, spring rains has started to fall in summertime and rains falling in summer cause spike germination in
mature wheat which is to be harvested. This study was conducted in order to determine the changes in fatty acid compositions of
durum wheat after spike germination.
In this study, 15 different durum wheat species were used. In this two years-long study, a control parcel and an artificially wetted
parcel were constructed for each wheat species. Control parcels were harvested right at the harvest time. Parcels which had been
wetted 6 hours in a day for 7 days using Mini Sprinkler irrigation system before harvest served as artificially wetted parcels.
Artificially wetted parcels were left to dry and then harvested. For each species, samples from control and wetted parcels were
collected. Oils from the samples were extracted by soxhelet extraction method and fatty acid compositions of the oils were then
determined by gas chromatography.
In this study, average oleic acid content of wheat samples with spike germination were found to be 19.19% while average oleic acid
content of control samples were 20.24%. Besides linoleic acid content of control samples and samples with spike germination were
found to be 53.59% and 54.68%, respectively. Percentage of linolenic acid in control samples were 5.01% yet 5.16% in germinated
spike samples. Palmitic acid percentages were 16.07% in control samples and 15.73% in germinated spike samples. Stearic acid
content of both control and germinated spike samples were found as 1.26%. As a result, oleic acid contents of durum wheat
decreases, linoleic and linolenic acid contents however increases significantly.
Keywords: Key words: Durum wheat, spike germination, fatty acids, oleic acid.
230
Effect of Soil and Foliar Late-Season Nitrogen Application on Rheological Parameters and
Gluten Content and Composition in High Protein Wheat.
Massimo BLANDINO1, Simona BELLION1, Federico MARINACCIO1, Giovanna VISIOLI2,
Nelson MARMIROLI2, Amedeo REYNERI1
1
Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Turin, Italy

2
Dipartimento di Bioscienze, University of Parma, Italy
High grain protein content (GPC) is a desired trait for improver common wheat classes (Brown et al., 2005). Nitrogen (N)
fertilization, and in particular the late-season application, through granular top-dressed fertilizer between booting and heading stages
or through foliar fertilizer at wheat flowering, is the main factor affecting storage proteins as well as the technological quality of the
derived flour (Blandino et al., 2015). The aim of this study was to compare the effect of late-season N fertilization strategies, through
granular top-dressed soil or foliar applications on grain protein content and composition and the consequent rheological parameters.
Field experiment were set up over 2 growing seasons in North West Italy. In each site the effect of N fertilization (5 treatments) was
evaluated on 2 common wheat cultivars, following a full factorial scheme with 4 replication. 4 late-season N (30 kg N ha-1) treatment
were applied: soil-applied ammonium nitrate or urea at early heading stage, and foliar sprayed at flowering (liquid urea or
commercial N foliar fertilizer with mainly ureic N). All these treatments were compared to a control without N fertilization after the
vegetative growth stages. Before the late-season distribution, from tillering to stem elongation stage, a total of 140 kg N ha-1 was
applied to all compared treatments as ammonium nitrate. The following parameters have been recorder for both crops: flag leaf
greenness (NDVI vegetative index), flag leaf burn severity, grain yield, test weight (TW), thousand kernel weight (TKW), GPC,
gluten content, alveographic and Mixolab parameters. Moreover an analysis of reserve protein fractions has been performed on flour
samples trough sequential extraction in alcohol and reducing agents and spectrophotometric detection (Bradford method).
In all the experiments, the grain yield, TW and TKW were not affect by late-season N fertilization, although the foliar fertilizer
application resulted in leaf burn severity of 11.6% (foliar urea) and 10.4% (commercial foliar fertilizer). The use of top-dressed soil
ammonium nitrate or the foliar application at flowering resulted in a significant increase of GPC (+0.97%) and flour strength W,
(+22%) compared to the untreated control, while the qualitative enhancement obtained through soil application of granular urea was
significantly lower (GPC + 0.56%; W + 12%).
In gel-separation and quantification by densitometry analysis of gliadins and low (LMW-GS) and high (HMW-GS) molecular weight
glutenins showed that ammonium nitrate fertilization increases in abundance the gliadin fraction (by inducing in particular the 31.5
kDa gliadin subunit) and the LMW-GS fraction (by inducing subunits with MW lower than 32.5 kDa). Foliar N application led to a
significantly general increase of both HMW and LMW-GS, while the use of granular urea led to a lower increase of all gluten protein
fractions.
As was expected, the application of a N foliar fertilizer at anthesis increase GPC, nevertheless the different fertilization strategies
resulted in a different improvement of the rheological parameters. These differences could be correlated to a different effect on the
occurrence of protein fractions related to the effectiveness and the timings of nutrient provision.
Keywords: Triticum aestivum, high protein wheat, gluten, nitrogen fertilization, alveograph, Mixolab.
231
Nitrogen Fertilization Strategies to Enhance the Rheological Parameters of Wheat for

Biscuits.
Massimo BLANDINO, Federico MARINACCIO, Amedeo REYNERI
Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Turin, Italy
The wheat grain protein content (GPC) is certainly one of the key quality factors that can influence the end-use of wheat market
classes throughout the world. Unlike improver or superior bread-making wheat, which require high levels of protein, a low grain
protein (<10.5%) and flour strength (W) are desirable for the wheat for biscuit (Foca et al., 2007). With the cultivar, nitrogen
fertilization is the main factor that affects storage proteins, also for this wheat quality category (Blandino et al., 2015). The aim of
this study was to compare the effect of different N fertilization strategies on the quality requirements of common wheat intended for
biscuits production in order to setup the Good Agricultural Practices (GAP) for this food chain.
Field experiment were carried out over 2 growing seasons and 4 sites, characterized by different pedo-climatic conditions in North
West Italy. In each site the effect of N fertilization (10 treatments, related to the type of N fertilizer and the application timings) was
evaluated on 2 wheat for biscuit cultivars, following a full factorial scheme with 4 replication. The same N rate (130 kg N ha-1) was
applied to all compared treatments. The following parameters have been recorder for both crops: ear density, flag leaf greenness
(NDVI vegetative index), grain yield, test weight (TW), thousand kernel weight (TKW), GPC, gluten content, alveographic and
Mixolab parameters (Chopin+ protocol).
By comparing different timings of N fertilization application at stem elongation stages, as ammonium nitrate, compared to the later N
applications at 2nd and 3rd node stages, the distribution at 1 node stage resulted in a higher grain yield (+4%) lower GPC (-0.4% on
dry weight basis) and lower value of flour strength (-12%), dough development time (-13%) and stability (-11%).
Taking in account the same N rate, the application of a slow release fertilizer applied only at tillering resulted in a significantly lower
GPC (-0.5% on dry weight basis), dough strength (-17%), dough development time (-12%) and stability (-33%) compared to the split
fertilization with ammonium nitrate, while no difference was observed for ear density and grain yield. By comparing different slow
release mechanism, the best results in term of reducing W and dough stability have been obtained with the application of organmineral or double membrane fertilizers, compared to nitrification inhibitor systems. Among the comparison of split application at
tillering and stem elongation stage, the use of urea instead of ammonium nitrate in the second fertilization time reduce GPC (-0.3%),
W (-8%) and dough stability (-17%). Conversely the application of ammonium sulfate significantly increase GPC (+1.3%), W
(+12%) and dough stability (+58%) compared to ammonium nitrate.
The data reported in the present study work clearly underline that in addition to the N rate, the fertilizer type and the adopted N
fertilization strategy affect the GPC and the rheological parameters of grain for biscuits. In particular the recommended GAP
consider the application of slow release fertilizers applied distributed at tillering, which gradually match the N crop uptake, reduce
the risk of having an excessive GPC and flour strength in wheat for biscuits, without causing any grain yield loss. This strategy could
help avoid the occurrence of high levels of N in the soil solution immediately after fertilization, which, with the split application of a
quickly available N fertilizer, such as ammonium nitrate at the stem elongation stage, could be responsible for a rise in the protein
concentration in wheat kernels and flour. This negative effect for GPC could be observed with the use of ammonium sulfate instead
of ammonium nitrate or application timings later than second node stage.
Keywords: Triticum aestivum, high protein wheat, gluten, nitrogen fertilization, alveograph, Mixolab.
232
Changes in the Phenolic Acids Content and Antioxidant Activity in Colored Maize Grain
During Kernel Development and Analysis of the Correlation with Mycotoxin
Contamination at Harvest Maturity.
Debora GIORDANO1, Massimo BLANDINO1, Amedeo REYNERI1, Trust BETA2
1
Dipartimento di Scienze Agrarie, Forestali e Alimentari, Universit di Torino, Italy

2
Department of Food Science, University of Manitoba, Manitoba - Canada
Maize (Zea mays L.) is one of the most varied grain crops that is widely cultivated and consumed worldwide. Maize red and pink ear
rots are two of the major fungal diseases affecting maize production worldwide. The predominant species responsible for maize red
ear rot in Europe are Fusarium graminearum and Fusarium culmorum, whereas pink ear rot is caused by Fusarium verticillioides and
Fusarium proliferatum. These pathogens could be responsible for the production of mycotoxins such as deoxynivalenol (DON) and
fumonisins (FUM). The identification of naturally occurring mechanism in plants that lead to reduced mycotoxin accumulation has
gained a lot of interest. Several constitutive or pathogen-induced plant endogenous compounds, such as phenylpropanoids, reduce in
vitro fungal growth and mycotoxin accumulation1.
In this investigation, maize ears were randomly handpicked from plants at four growth stages, namely: end of the silking stage (about
5 days after silking (DAS)), blister stage (about 7 DAS), dough stage (about 32 DAS) and harvest maturity (about 75 DAS). The aim
of this study was to determine the evolution of phenolic acids and Total Antioxidant Activity (TAA) during kernel development of
four maize open-pollinated varieties and two representative hybrids, cultivated at the same site and characterized by a wide range of
colors (dark red, red, yellow and white) in order to evaluate if they could have a protective effect towards mycotoxin contamination.
TAA, measured by the QUENCHER method2, showed significant differences among maize types at different stages of development.
In general the highest TAA was observed at the beginning of kernel development. At the dough stage, the TAA decreased 2 to 5
times less than values detected at the blister stage. The lowest TAA was observed for all maize types at the harvest maturity.
Total free and cell wall-bound phenolic acids were quantified by a spectrophotometric method, while phenolic acid profile was
analyzed by LC-MS/MS analyses. The content of total cell wall-bound- was higher than the total free phenolic acid in agreement
with previous results both for maize3 and other cereal samples4.
Total cell wall-bound- and free phenolic acids ranged from 1.88 to 12.52 mg g-1, and from 0.23 to 6.54 mg g-1 of dry weight,
respectively depending on the type of maize and kernel stage. On average, the dark red variety showed the highest total cell wallbound and free phenolic acid content at all stages of kernel development, while the white hybrid exhibited the lowest one. Similar to
results on TAA, the highest total cell wall-bound and free phenolic acid concentrations were observed at the end of the silking stage
and at the blister stage. On average, a significant decrease in content of both total cell wall-bound and free phenolic acids was
observed at the dough stage and at harvest maturity. Ferulic, p-coumaric and caffeic acid were the major cell wall-bound phenolic
acids during kernel development, but their relative proportions changed depending on the stage of development. Chlorogenic acid
was the main free phenolic acid detected during kernel development followed by ferulic acid and vanillic acid, the latter of which
was detected mainly at the beginning of kernel development.
DON and FUM contamination of samples collected at harvest maturity was analyzed by LC-MS/MS. Significant negative correlation
was observed between free phenolic acids and TAA at the beginning of kernel development and DON contamination at harvest
maturity, while no significant correlation was observed with FUM contamination. Therefore, the higher the free phenolic acid
concentration at the beginning of kernel development, the lower the DON contamination at harvest maturity. Moreover results
suggest that both free chlorogenic and ferulic acid, in particular, could be related to ear rot resistance. The findings on phenolic acids
provide insight into their evolution during kernel development, evidence of their correlation with mycotoxin contamination and
information about bioactive compound content of maize varieties and hybrids characterized by a wide range of color.
Keywords: Zea mays, colored maize, kernel development, phenolic acids, total antioxidant activity, deoxynivalenol, fumonisins.
233
Efficient Screening Method Against Saline Conditions at Early Growth Stages in Maize (Zea
mays L.)
Muhammad ASLAM1, Sarfraz AHMAD1, Zubair IQBAL1, Muhammad AMIR MAQBOOL1,
Sana-e- MUSTAFA2
1
2
Plant Breeding and Genetics, University of Agriculture, Faisalabad, Pakistan, Pakistan

Plant Breeding and Genetics, University of Agriculture, Faisalabad, Pakistan, Pakitan
Maize is an important cereal crop and ranks 3rd after wheat and rice. It is highly polymorphic and multipurpose crop. Among abiotic
stresses, salinity is one of the most important stresses widely distributed in the world. Growth and development of maize is adversely
effected by salinity stress so, there was need to develop efficient screening methods for early assessment of tolerance. In current
study all of the three different experiments were conducted for comparison of 20 genotypes and four treatments (normal, 4 dS/m, 6
dS/m and 10 dS/m) and to establish screening method at early growth stage in maize against saline conditions. In Experiment-1, Na+
and K+ contents of grains were estimated after five days treatments with four subjected saline solutions. In experiment-2, treatment
days were expanded up to 20 days and data evaluation was made against standards like time to start germination, time to 50%
germination (T50), final germination percentage (FGP), radicle length, plumule length, Na+ contents and K+ contents. Treatments time
was extended up to 40 days (up to three leaf stage) in hydroponic solution in third experiment and data were collected for shoot
length, root length, shoot fresh weight, root fresh weight, total seedling biomass, leaf temperature, leaf chlorophyll contents, Na+
contents, K+ contents, and Na+/K+ ratio in leaves. Analysis of variance, Tukey mean comparison and Integrated Scoring were used
for evaluation of treatment responses. Analysis of variance showed significant differences among genotypes, treatments and
interactions for all traits of three experiments. Tukey mean comparison showed that there was decrease in final germination
percentage (FGP), radicle length, plumule length, K+ ion concentration, shoot length, root length, shoot fresh weight, root fresh
weight, total seedling biomass and leaf chlorophyll contents but increase in time to start germination, time to 50% germination (T50),
leaf temperature, Na+, Na+/K+ ratio with increase in salinity levels. Integrated scoring was used to categorize the genotypes into
susceptible, moderately tolerant and tolerant groups. Results showed that screening and selection at early growth stages is equally
effective for selection of tolerance and susceptibility.
Keywords: Maize, Salinity, Screening
234
Physiological, Morphological and Biochemical Quantification of Gamma Rays Induced

Mutations in Maize (Zea mays L.)
Muhammad ASLAM, Talha SAJID, Abdul SAMI, Muhammad ARSLAN AKHTAR,
Muhammad AMIR MAQBOOL
Mutation is an effective source of creating variation in the genetic makeup of crop plants. Although maize germplasm has genetic
variability for yield and other yield related traits but this study was planned to extend the range of variability. Present study was
designed to create the variation by using mutagenic agent and to check the effect of these variations on grain yield. The experimental
material comprised of well known maize variety Sultan that was treated with four different doses of gamma radiation (20 GY, 40
GY, 60 GY and 80 GY) to study morphological and physiological traits of maize. Irradiated maize seed was grown in field using
factorial treatment structure and all recommended agronomic practices were followed from sowing to harvesting. Parameters of
maize targeted in this mutagenesis study were; Plant height (cm), plant yield (g), days to silking, days to tassling, days to maturity,
tassel length (cm), leaves per plant, cobs per plant, cob length (cm), grains per cob, leaf area (cm2), chlorophyll a, chlorophyll b
and carotenoides. Data collected for subjected traits were subjected to analysis of variance for factorial treatment structure,
correlation coefficient analysis and path coefficient analysis. Correlation and path coefficient analysis was used to assess the strength
and direction of correlation. Direct and indirect effects of subjected traits are also assessed by using path coefficient analysis.
Analysis of variance revealed significant differences among all irradiation treatments for all studied morphological and biochemical
traits. Grain yield showed positive and significant phenotypic correlation with cob length, plant height while negative correlation was
observed with days to silking. Path coefficient studies revealed that plant height had maximum positive and direct effect on the yield.
It was concluded that morphological and physiological traits of maize can be improved using gamma radiation that might be helpful
in further maize crop improvement.
Keywords: Gamma rays, maize, Induced mutation, Physiology, Biochemistr
235
Morphological and Physiological Based Biostimulant Activity in Genetically Distant Maize

(Zea mays L.) Hybrids.
Muhammad ASLAM, Muhammad ARSLAN AKHTAR, Muhammad AMIR MAQBOOL
Maize (Zea mays L.) is the largest produced cereal and is staple food in many countries. Biostimulants are used worldwide to
increase the production cereals. The objective of the study was to assess the biotimulant (Plant ProtectorTM; Poly Potassium Benzoic
Acid) activity based on different morphological and physiological evaluating standards. In this experiment, eleven genetically distant
maize hybrids belonging to different countries and companies (TG-4557, P-1543, TG-46B90, TG-4560, TG-4265, 15BJSF6, DK6103, FH-988, FH-985, FH-963 and FH-1046) were studied against eight different treatment combinations (T1=Control,
T2=Biostimulant at V5 stage, T3=Biostimulant at V7 stage, T4= Biostimulant at V9 stage, T5= NPK Fertilizer only, T6= 50% NPK +
Biostimulant at V5 stage, T7=50% NPK + Biostimulant at V7 stage, T8= 50% NPK + Biostimulant at V9 stage). Split plot design was
followed keeping treatments as main plot factor and genotypes as subplot factor. Analysis of variance showed that hybrids responded
differently to each treatment. Contour plots were used to find the optimum mean values for traits based on genotypes and treatments.
Chlorophyll Contents were optimum for genotypes TG-4557, P-1543, TG-46B90, TG-4560, TG-4265, 15BJSF6, DK-6103 and FH988 under T3 and T4, and genotype P-1543, TG-4265, FH-985, FH-963, FH-1046 under T7. Leaf Temperature was minimum for
genotypes P-1543, TG-4560 and FH-985 at T7 while maximum value for all genotypes was observed under T4 and T5. Genotype FH988 and FH-963 had highest values for Stem Diameter at T1, T2 and T6. Highest values for plant height were observed for genotype
15BJSF6 at T4 and genotypes TG-46B90, TG-4265 and FH-988 under T7. Ear Height has high values for genotypes DK-6103, FH988, FH-985, FH-963 and FH-1046 for all treatments. All genotypes had maximum number of cobs per plant at T5. T5 to T8 resulted
in almost equal number of leaves per plant. Cob length was maximum for genotypes TG-46B90, FH-985 and FH-963 under T2, T6
and T8 respectively, while minimum values were of genotypes TG-4557, P-1543 and FH-988 under T3 and T4. Maximum values of
ear weight and cob diameter were of genotypes FH-988, FH-985 and FH-963 in almost all treatments while minimum values were
obtained under T3 and T4. Genotypes DK-6103 and FH-963 had maximum number of rows per cob under T4 and T7 respectively,
while minimum values were of genotype TG-4265 under all treatments. Number of kernels per row and number of kernels per ear
were maximum for genotype FH-963 and minimum for genotype 15BJSF6 under almost all treatments. 100 grain weight was
maximum for genotype FH-985 under T5, and minimum was of genotype 10 FH-963 under T6. Percent changes were also observed
for assessment of maximum incline and decline under different treatments. Maximum incline of chlorophyll contents, leaf
temperature, stem diameter, plant height, ear height, number of cobs per plant, number of leaves per plant, days to tasseling, cob
length, ear weight, cob diameter, rows per cob, kernels per row, kernels per ear and 100 grain weight was 14.56%, 12.22%, 4.94%,
5.33%, 11.81%, 89.39%, 13.22%, 1.015%, 33.33%, 181.61%, 28.14%, 27.16%, 62.12%, 96.42% and 59.09% under T4, T5, T6, T6,
T4, T5, T7, T3, T6, T8, T8, T2, T5, T2, and T8 respectively. Maximum decline of chlorophyll contents, leaf temperature, stem diameter,
plant height, number of leaves per plant, days to tasseling, days to silking, cob length, ear weight, cob diameter, rows per cob, kernels
per row, kernels per ear and 100 grain weight was -5.09%, -8.98%, -2.44%, -3.75%, -10.18%, -2.23%, -2.2%, -18.25%, -36.56%, 9.74%, -14.77%, -32.63%, -33.37%, and -30.71% under treatments T2, T7, T7, T5, T3, T7, T5, T3, T3, T3, T7, T3, T3 and T7
respectively. Genotype and treatment means were also compared with Bonferroni Test. T7 was most desirable in improving different
traits of most of the genotypes, genotypes P-1543, TG-46B90, 15BJSF6, FH-963 and FH-985 were most responsive to fertilizer
treatments.
Keywords: Biostimulant, Maize, Physiology, Morphology
236
Efficient DNA Fingerprinting Systems for Authentication, Adulteration Prevention, and

Genetic Purities Monitoring of Taiwan Rice
Men-Chi CHANG, Kae-Kang HWU, Hsue-Yu CHUANG, Yu-Shan KO
Agronomy, National Taiwan University, Taiwan
Recently, DNA fingerprinting has been widely accepted as a technique for the precise identification of cultivars in many crop
species. In Taiwan, to fulfill the labeling, traceability requirement and genetic purity assessment of seeds propagation and protect the
rights of breeders, we developed both high-and low-throughput DNA fingerprinting systems for identification of Taiwan rice
cultivars. We systematically screened SSRs with four-nucleotide repeat for successful establishment of a high-throughput SSR
genotyping platform utilizing multichannel capillary electrophoresis. In multiplex polymerase chain reaction, four non-overlapping
groups with twelve SSR markers are labeled with 4 different fluorophores. We evaluated 315 rice varieties from different
geographical area and detected the PIC values ranged from 0.49 to 0.84. The expected PID value for this set of markers is 1.91x10-7.
This marker set obviously have more uniform signal strength and significantly lower stutter ratio. Besides, we also developed 10-plex
and 12-plex multiplex SNP systems for preferential discrimination of Taiwan Japonica and Indica rice cultivars based on the Beadsarray technology to select the core SNP markers set. Currently, these DNA fingerprinting systems have been routinely applied in
monitoring the identity and purity of rice varieties in Taiwan market and breeding program. Meanwhile, these technologies can be
potentially used for a comparative test in various laboratories to settle up an international standardized method for different rice
cultivars characterization.
Keywords: Rice (Oryza sativa L.); SSR (Simple Sequence Repeat); SNP (Single nucleotide polymorphism); PIC (polymorphism
information contents); PID (probability of identity); genotyping; authentication.
237
Mapping QTLs Regulating Morpho-physiological Traits and Grain Yield in Barley

Behzad SADEGHZADEH1, Fatemeh VAFADAR SHAMASBI2, Saber GOLKARI1, Babak ABDOLLAHI
MANDOULAKANI3
1
Research Institute (DARI), Iran
2
Agricultural Biotechnology Department, Maragheh Islamic Azad University, Iran
3
Plant Breeding and Biotechnology, Faculty of Agriculture, Urmia University, Iran
The improvement of barley yield has been possible through quantitative trait loci (QTLs) analysis that control heritable variability of
the traits and physiological mechanisms that determine grain yield under drought constraints. This can assist breeders accelerate the
release of cultivars better able to cope with drought stress. With the aim of developing molecular markers for morphological traits in
barely, a population of 148 doubled-haploid lines derived from a cross between Clipper and Sahara 3771 was screened in the
glasshouse (in CRD with 2 replications) for the morpho-physiological traits and grain yield. Wide genetic variation was found among
the DHs for the all measured morphological traits and grain yield, with considerable transgressive effect. For the measured traits,
total of 27 QTLs were mapped on 1H, 2H, 3H, 4H, 5H, 6H and 7H chromosomes that was explaining 3-69% of total phenotypic
variation. Four regions were found to be associated with grain yield, and the most effective one was flanked by the morphological
marker for six/two rowed ear-types vrs1 and RFLP marker XksuF15. These four regions accounted for 38% of the total variation in
grain yield. Significant positive correlation was found between grain yield and seed number per plant, which was supported by
significant overlap between the respective QTLs, suggesting common physiological and/or genetic factors controlling these traits.
Few genomic regions (chromosomes 2H, 5H and 6H) were found to harbor clusters of QTLs for grain yield and other morphological
traits. For example, fertile spike, thousands kernel weight and grain yield were controlled by one QTL flanked by PSR167 and
TAM10 markers on chromosome 6H. In short, the identified major effect QTLs for the morpho-physiological traits affecting grain
yield may facilitate the use of molecular markers in barley breeding programs to release new drought tolerant barley varieties.
Keywords: QTLs, Morpho-physiological traits, barley (Hordeum vulgare)
238
The Wild and Synthetic Wheat Classification on Mineral Composition: Resourses and Donors
Aigul ABUGALIYEVA1, Timur SAVIN1, Ismail CAKMAK2
1
Laboratory of biochemistry and grain quality, Kazakh Research Institute of Agriculture and Plant Growing, Kazakhstan
2
Faculty of Engineering & Natural Sciences, Sabanchi University, Turkey
At the present time with the introduction of new technologies more urgent question of targeted search and gene transfer specific
traits. It is preliminary necessary identify the sources and donors, including among the wild relatives and create an introgressive
wheat hybrids. These valuable forms can be used as an independent object of environmentally sustainable agricultural systems, as
well as an effective breeding (transitional) bridge for transmission of useful genes into the wheat genome.
The content of macro- and microelements in the grain - determined (ICP-AES); protein content in the grain and the protein fractions
content (Osborne) determined by Kjeldahl method.
Wild wheat relatives researched by content of N, P, K, S, Mg, Ca, Mn, Fe, Zn, Al, Cd, Cu in the grain. All studied Aegilops
characterized with a higher iron and zinc content except Ae.triaristata. To the high levels of Fe and Zn content in the Aegilops grain
was corresponded to the maximum content of other elements K to 5484 mg/kg, P to 5749 mg/kg, Mg up to 2102 mg/kg, S - up to
2775 mg/kg, Ca up to 1009 mg/kg, Mn - 78 mg/kg.
The wheat and its wild relatives mineral composition study has revealed a high level of all elements for Ae.triuncialis and Ae.ovata
and the general increased background for the relatives of modern varieties Tr.aestivum. Aegilops are the sources of the max of
elements content: Ae.Triuncialis> Ae.ovata (K, P, Mg, Fe, Zn)> Ae.cylindrica (Fe, Mn)> Ae.triaristata (S)> Ae.squarossa (Ca ).
In our studies have shown that the most favorable ratio of calcium to phosphorus is typical for the species Ae.triuncialis (1: 5.7);
Ae.cylindrica (1: 6.0); Tr.turgidum (1: 6.0); Tr.persicum (1: 5.7); with a maximum of 1:19 (Tr.compactum) and 1: 16,0 (Tr.spelta).
From the ratio of calcium to magnesium is the most balanced: Ae.squarossa (1: 0.8); Ae.triuncialis and Ae.cylindryca (1: 2.1); among
tetraploid Tr.turgidum and Tr.persicum (1: 2.1), among hexaploids - Tr.petropavlovskyi (1: 2.7) and Tr.shaerococcum.
Comparison of different wheat species carried out by cluster analysis on the macro- and microelements content in the crop 2 years.
Tetraploid species (BAu )have teamed mostly in one cluster (II). The tetraploide types CAu (Tr.timopheevii, Tr.militinae) are similar
in mineral composition to hexaploids (cluster III).
Classification of wild, synthetic winter wheat and modern cultivar on the macro- and microelements content carried by multivariate
cluster analysis. All genotypes differentiated into 3 clusters. The first consists mainly of synthetic forms, vs Komsomolkaya 1
having in the pedigree of the wild form and Ae.triaristata. The second cluster includes the main species (the parent form),
Tr.timopheevi and synthetics 1680 (Steklovidnaya 24 x Tr.militinae) and the third cluster consisted mostly of species Tr.militinae,
Tr.kiharae and Ae.cylindrica and synthetics with their participation Zhetysu x Tr.militinae and Bezostaya x 1 x Ae.cylindrica.
Synthetic wheat forms are intermediate between wild relatives and modern varieties according to the macro- and microelements
content. Was found transitional forms with the level of the mineral composition similar for wild relatieves (Zhetysu x Tr.militinae;
Zhetysu x Tr.kiharae; Bezostaya 1 x Ae.cylindrica).
For a transitional forms of intermediate synthetic wheat the protein content between wild and cultivated forms is typical, which
remain stable at 5 reproductions, including a high level of productivity. Among synthetic selected genotypes forms involving
T.kiharae and Tr.militinae, which were characterized as sources of maximum N, Mg, Mn, Fe, Zn content and N, P, S - respectively.
Effective and promising as the donor of the sources studied by the degree of trait transmission to posterity in special crossing
(topcross). Sources of a high elements content been revealed - wild relatives and synthetic forms, some of which is a donor.
Keywords: Tetraploide ,hexaploide,wild relatives,synthetic wheat,aegilops,mineral composition,grain
239
Evaluation of Wild and Synthetic Wheat by Protein Content and Quality for Bread-Making.
Aigul ABUGALIYEVA
Laboratory of biochemistry and grain quality, Kazakh Research Institute of Agriculture and Plant Growing, Kazakhstan
The wild wheat relatives (tetra- and hexaploid form and aegilops) were studied on protein content (Nx5,7). For the tetraploid wheat
species the protein content ranged from 15.8% for the Tr.turgidum to 23.6% for the Tr.militinae. Level of 19.0% and reached higher
protein content in the grain Tr.aephiopicum (19,1%); Tr.dicoccoides (19,3%); Tr.monococcum (19.6%) and Tr.persicum (20%).
Among the hexaploid species maximum protein content observed in the grain of Tr.kiharae (21,9%). For Aegilops the range of
variability observed accumulation of protein at a level of 21,2-21,9% (Ae.triaristata and Ae.cylindrica) to 27,2% (Ae.triuncialis). The
content of S, as a necessary element in the formation of protein globules in short supply according to the ratio of N: S.
The amount of gluten proteins (gliadine+glutenin) for wild relatives ranged from 29,5% (Tr.kiharae) to 53.8% in the grain
Tr.timopheevi and Tr.dicoccum up to 55,6% (Tr.dicoccoides). The ratio between the two gluten fractions is in favor of gliadin from
1,06 Tr.kiharae and Tr.militinae to 2.33 for Tr.dicoccoides.
The protein content in different types formed by the predominance of the different protein fractions: globulin in the grain
Ae.triaristata (40,6% to the total) and Tr.militinae (35,7%); by gliadin in the grain Tr.dicoccoides (38,9%), Tr.dicoccum (34,5%) and
Tr.timopheevi (33,7%).
Important for the gluten formation the glutenin content (alkali soluble) was recorded at the minimum level 14,3% (Tr.kiharae) to
20,1% (Tr.timopheevi). The amount of gluten proteins ranged from 29,5% (Tr.kiharae) to 55,6% (Tr.dicoccoides), with a
predominance of gliadin/glutenin (1.06 to 2.33).
For the gluten formation is important status of sulfur, which was marked at the high-level that in compare with modern cultivars. The
level of more than 2000 mg/kg exceeded in the grain Tr.aephiopicum (2119 mg/kg), Tr.kiharae (2142 mg/kg) and Tr.militinae
(2330) and all investigated Aegilops (2519-2775).
In technological order the most preferred grain with a ratio of N: S in the range of 1: 13,0-15,0; over 1:17.0 grain is seen as sulfur
deficient. The first criterion 1: 13,0 -15,0 consistent grain types Tr.compactum (15,1); Tr.timopheevi (15,2); Tr.turgidum (15,3),
Tr.aephiopicum (15,8). The remaining genotypes were deficient in the sulfur content in the grain.
The protein content (Nx5,7) in the grain of synthetic forms varied in conditions (Almaty) from 14.2% to 18.4%, i.e. at the class good
level (14%) and excellent (> 16.0%) improvers on the level of productivity from 0,96 to 2,88 t/ha. Under the conditions of Edirne
(Turkey, the level of productivity 8,0 t/ha) protein content is reduced and varies on the level of 11.2% (6.1 t / ha) for the 1671
(Steklovidnaya 24 x Tr.timopheevi) to 17.5 % for genotype 1718 (Bezostaya 1 x Ae.triaristata) at the level of the yield of 5,7 t/ha,
and the general range of 2,3t/ha to 7,5 t/ha.
On the gluten content synthetic forms ranged from 26.3% to the total protein for genotype 1825 (Staeklovidnaya 24 x Ae.cylindrica)
to 34.4% -32.9% for genotypes 1727 (Erythrospermum x Tr.kiharae) and 1671 (Zhetysu x Tr.militinae) on the background of wild
relatives of 14,3% (Tr.kiharae) to 20,1% Tr.timopheevi cvs-standards Almaly 35.7%.
The amount of gluten proteins in the grain synthetic forms of winter wheat range from 52,1-52,9% for genotype 1712
(Erythrospermum 350 x Tr.militinae) and 1721-9 (Bezostaya 1 x Tr.militinae) x Tr.militinae to 59,2-59,4% for genotypes 1674
(Zhetysu x Tr.timopheevi) and 1671 (Zhetysu x Tr.militinae) on the background of 60.9% for the standard-cvs Almaly. Such a large
number of proteins is sufficient for the formation of gluten. The balans of gliadin / glutenin is from 0.7 to 1.0, which allows to predict
good gluten quality in comparison with the wild forms, wherein a ratio prevails gliadin.
Classification of wild, cvs and synthetic forms of winter wheat by grain biochemical composition on the cluster analysis allowed to
group genotypes in cluster 3: synthetics plus cvs Komsomolskaya 1; (1) wild species and (2) varieties of plus two synthetics(3).
Keywords: Winter wheat, wild synthetic ,protein,gliadine, glutenin, S content
240
Soil-Zinc Application Alleviates Drought Stress to Improve Bread and Durum Wheat
Production Under Cold Rainfed Conditions
Behzad SADEGHZADEH1, Gholamreza VALIZADEH2
1
Research Institute (DARI), Maragheh, Iran
2
Natural Resource Management, Agricultural Research, Education and Extension Organization (AREEO), Dryland Agricultural
Research Institute (DARI), Maragheh, Iran
Simultaneous drought and zinc deficiency can affect plant responses to water scarcity and limit wheat production in cold rainfed
areas. In this study, the effects of Zn and drought stress were investigated on yield of 10 wheat varieties grown in a Zn-deficient
calcareous soil over 2 years under cold rainfed conditions of Iran. Plants were treated with (+Zn: 10 kg Zn/ha as ZnSO4.7H2O) and
without Zn in RCBD with 3 replications. The results showed that the effect of Zn application varied between two years. Its effect on
yield increase was significant in the first year, which was drier than the second year. In both years, Zn fertilization enhanced biomass,
harvest index and grain weight of genotypes that resulted in 9% and 7% grain yield increase in the first and second years,
respectively. Increases in yield varied among genotypes from 1% to 19%; and durum genotypes showed higher rising in grain yield.
Accordingly, there was variability in Zn efficiency of genotypes. The correlation between Zn-efficiency and yield increase of
genotypes was positive (r=0.72*); however, durum genotypes showed low efficiency that resulted in lower yield under Zn deficiency
especially under more drought conditions in the first year. The results presented here demonstrate the existence of variation in Zn
efficiency among bread and durum genotypes, and suggest the possibility of breeding for higher yield and Zn efficiency in Zndeficient soil under rainfed condition. Moreover, Zn application could alleviate drought stress, which would increase bread and
especially durum wheats productivity in cold drylands.
Keywords: Genotypic variation, zinc efficiency, drought stress, bread and durum wheat
241
Development and Validation of KASP Assays for Functional Genes Underpinning Key
Economic Traits in Bread Wheat
Awais RASHEED
Wheat Program, CIMMYT-CAAS, China
Kompetitive Allele Specific PCR (KASP) technology provides an excellent opportunity for achieving high throughput genotyping
with low cost by functional markers, the most valuable makers for crop breeding programs. However, such efforts have not been
reported at major scale in any major crops including wheat. In this paper, we developed and validated KASP assays for functional
genes underpin economically important traits in wheat including those for adaptability, yield, quality and biotic and abiotic stress
resistances. In total, 71 KASP assays developed in this study and collected from public database based on the causal SNPs and
InDels in the functional genes, and were validated and confirmed for their reliability. The validation of KASP assays were conducted
by i) comparing KASP assays with gel-based PCR markers for functional genes on 23 diverse cultivars, ii) validation of allelic
information of KASP assays to the phenotypes of an association mapping panel comprised of 300 diverse cultivars from China and
other 10 countries, iii) additional validation of the assays segregated in four different mapping populations. All KASP markers
reported here were significantly associated with relevant phenotypes in association panel and mapping populations, thus have great
application values in wheat breeding program. The results revealed 45X superiority of KASP assay in speed and 30-45% costeffectiveness in comparison with gel-based PCR markers, in addition to scalable flexibility in applications. KASP is recently evolved
as global benchmark technology, however this is the first report on its use for high throughput screening of functional genes in any
major crops and application in breeding at large scale, and thus has a great potential in application for other crops such as rice and
maize. These assays can greatly accelerate characterization of crossing parents and advanced lines as well as marker-assisted
selection in wheat breeding programs, and can add important values to non-flexible high-density chip based SNP assays.
Conclusively, the results offered a robust and reliable molecular marker toolkit for breeders to select and combine beneficial alleles
in wheat breeding program. This is a significant step forward towards development of true breeding chips to maximize the genetic
gains in wheat breeding programs.
Keywords: Bread wheat, Functional markers, High-throughput genotyping, Kompetitive allele specific PCR (KASP), Single
nucleotide polymorphism (SNP)
242
Amplification Profiles of the SSR and SNP Markers in Cultivars of Hexaploid Wheat
Iman YOUSEFI JAVAN
Department of Agricultural Biotechnology, University of Torbat Heydarieh, IRAN
We have studied and worked for the distribution of molecular markers in the chromosomes of hexaploid wheat. This hexaploid wheat
This distribution has been drawn through the 152 line came from based on a cross between two different wheat genotypes. The first
parental line was a Triticum turgidum ssp. durum genotype was the genotype 16 of the RIL from a previous cross between two
durum wheat lines [Jennah Khetifa & ChamI / Omrabi5 & T.dicoccoides]. The second parental line was a durum wheat genotype
derived from a Triticum Taushii ssp. Schmalh.
One hundred fifty two F8 recombinant inbred lines (RILs) derived from the above mentioned cross by single-seed descent. A total of
245 markers have been analyzed, including 191 microsatellites and 54 SNPs markers. Linkage analysis defined 21 linkage groups.
Most markers (63.2%) are located to the A genome, with an average of 13 markers per chromosome. The remaining (20.6%) are
located to the B genome and (15.2%) located to the D genome. To construct a stabilized (skeleton) map, markers interfering with
map stability were removed.
Efficient user-friendly methods for mapping plant genomes are highly desirable for the studies marker-assisted selection. SSR
(microsatellite) markers are user-friendly and efficient in detecting polymorphism, but they detect few loci. Target region
amplification polymorphism (TRAP) is a relatively new PCR-based technique that detects a large number of loci from a single
reaction without extensive pre-PCR processing of samples.
These SSRs are useful as molecular markers because their development is inexpensive, they represent transcribed genes and a
putative function can often be deduced by a homology search. Because they are derived from transcripts, they are useful for assaying
the functional diversity in natural populations or germplasm collections. These markers are valuable because of their higher level of
transferability to related species, and they can often be used as anchor markers for comparative mapping and evolutionary studies.
They have been developed and mapped in several crop species and could prove useful for marker-assisted selection, especially when
the markers reside in the genes responsible for a phenotypic trait.
These markers with skewed segregation occur in all chromosomes except in 3B, 6D, 7A, and 7B. The chromosomes with the most
mapped skewed markers are 2A, 2B, 2D, 4A, 4D, 5A, 6A and 6B. Distorted markers favoring the first parental were found on 1A,
1B, 2A, 2B, 3B, 3D, 4B and 6B. Those favoring the second parental only on 5A. The skeleton map consisted of 232 markers with a
total length of 3170.29 cM and an average distance of 31.7 cM between adjacent markers. majority of the markers have a statistical
significantly Mendelian segregation with 1:1 ratio ( = 0.01). A highest percentage of markers resulted similar with the first parental.
Precisely in the chromosomes of (2B, 3A, 3D, 5A, 5B).
This SSR and SNP markers showed a high proportion of clustering, which may be indicative of gene-rich regions. Some of the SSR,
SNP markers were distributed for the first time on the current work, and they had association with some complex traits.
This project provides a useful groundwork for further genetic map, genetic analyses of important quantitative traits, positional
cloning, and marker-assisted selection, as well as for genome comparative genomics and genome organization studies in wheat and
other cereals.
These SSR and SNP markers, have relatively the Example Reports, with other markers, distributed in other cereals.
Keywords: SNP,microsatellite,Triticum aestivum,hexaploid wheat,RILs
243

Functional Foods for Phenylketonuria Patients: An Update
Merve SERT ARIBAS, zen OZBOY OZBAS
Departmen of Food Engineering, Institute of science and technology, AKSARAY
Phenylketonuria (PKU) is one of the most common inborn metabolic disorders. PKU is caused by deficient activity of phenylalanine
hydroxylase in most tissues. Severe physiological, neurological, and intellectual disabilities appear in chidren with untreated PKU.
The incidence of PKU in the UK is approximately 1 in 10 000 newborns. PKU is prevalent in Europe and the US. It is relatively
common in some parts of China but rare in African nations. The highest incidence is observed in Turkey where the incidence is 1 in 2
600. It is the most common aminoacidopathy in Turkey, because of the very high prevalence of consanguineous marriages. PKU was
the first disorder to be routinely diagnosed through widespread newborn screening. The dietary management of PKU was established
almost 60 years ago. Patients suffering from PKU are sensitive to food which contains phenylalanine. Therefore, they are advised to
omit phenylalanine containing foods from their diet. The mainstay of dietary therapy of PKU is to give a minimum amount of
phenylalanine to the child patients, which does not increase serum phenylalanine, but allows a normal growth pattern. To avoid
mental retardation, the diet should be started in the first weeks of age. Lifelong dietary therapy with good metabolic control is also
recommended. The choice of food is limited for phenylketonuric children on a low phenylalanine diet. Functional foods were defined
as foods that may provide health benefits beyond basic nutrition. Formulation should be developed suitable for commercial
producton or distribution in the form of a dry-mix for household use. There are again limited research studies on the development of
foods for PKU patients. A basic formula and procedure for preparing a desirable corn starch-gum bread was reported for PKU
patients. In another research, the production of low-phenylalanine biscuits suitable for PKU patients were studied. Glycomacropetide
(GMP) is an intact whey protein which is naturally low in phenylalanine. It is being investigated as a useful adjunct to dietary
treatment for PKU. Nutritionally complete, acceptable medical foods and beverages can be made with GMP to increase the variety of
protein sources for the PKU diet. Phlexy-10 appears to be an adequate medical product for the treatment of PKU. There are also a
number of low protein commercial foods available directly from the companies all through the world for PKU patients.
Keywords: Phenylketonuria,Functional foods,Low phenylalanine foods
244
Determination of Dietary Fiber Content of Different Bread and Flours Produced in Sanli Urfa
A. Sabri NSAL1, Ayhan ATLI1, Muhsin KAYNAR2, Hamit KKSEL3
1
Food Engineering Department, Harran niversity, anlurfa

2
Public Bread and Flour Factory, Ankara, ANKARA
3
Bread has an important role in human nutrition and is mainly consumed in the form of loaf bread. There are various different
traditional consumption patterns of bread depending upon cultural and regional differences. The flat breads called tirnakli ekmek
and acik ekmek are generally consumed in Sanliurfa region. The flour properties and the production methods of these breads differ
from each other. In previous years, technological properties of the flours were taken into account and flours with lower extraction
rates have been used in loaf bread production while flours with higher extraction rates have been used in making tirnakli and acik
type flat breads. In recent years, there has been an increasing demand for high fiber foods due to the growing awareness about the
positive health effects of fiber rich foods. In addition, legal regulations have been mandated to increase the use of fiber rich flours
with higher extraction rates in order to prevent obesity.
The objective of this study was to determine the variation in dietary fiber content of flours used in bread production in Sanliurfa
province. Flours samples were taken from 5 bakeries producing loaf type breads and 5 bakeries producing flat breads. The dietary
fiber contents of the flours used in these ovens for tirnakli, acik and loaf breads were determined.
In statistical analysis, Minitab-16 software package program was used. Ash, total dietary fiber, insoluble dietary fiber and soluble
dietary fiber differences were evaluated with independent t tests. Correlation analysis between parameters were calculated.
The ash, total dietary fiber, insoluble dietary fiber and soluble dietary fiber contents of flour samples changed between 0.51 and
0.78%; 5.63 and 8.80%; 3.87 and 7.04%; 0.97 and 2.26 %,respectively. As it is seen it was found wide variation among the samples.
These results indicate that flours with different extracted rate were used flat and loaf bread making. However, the mean ash, total
dietary fiber and insoluble dietary fiber content value of loaf bread flours was significantly greater than the mean of the flat bread
flours (P<0.05). The regulation made in recent years in the Turkish food codex could cause this variation between flat and loaf
bread flour values.

Keywords: bread, dietary fiber, ash, flat bread
245
Cereal Based Nutrition in Turkey

Cereal based nutrition has been the basis of human nutrition from past to present. Grains like wheat, rice, corn, rye, oat and also
flour, cracked wheat, coarsely ground wheat, and other similar products obtained from grains are the main items of the cereal based
nutrition. Cereal based food consumption is very high in Turkey and bread is being mostly consumed food in daily nutrition. Turkey
holds the guinness record of the most bread consuming country since 2006, by the annual bread consumption of 199,6 kgs per capita.
The cereal based food consumption is 425 g/day and %44 of daily energy intake comes from only bread according to the Turkey
Nutrition Research (1974). The cereal based consumption decreased to 400 g/day in 1984 and 325 g/day (TEKHARF, 2001).
According to the recent study (Turkey Nutrition and Health Research, 2010); the average bread consumption was found as 230-250
g/day in adult males, 150 g/day in adult females. The consumption was higher in rural areas compared to urban areas. The whole
grain bread consumption was recorded as 10-12% among bread types and 25% of daily energy intake was provided by different type
of breads (whole, white, flat etc.). By the time, some factors can have a role in decreasing these stats such as; changes in nutrition
patterns and behaviors, alternate options to the bread, corns for breakfast, cook-chi foods, increasing number of eating in restaurants,
life styles, fallacious news about bread especially its leading to the obesity. Researches show that mostly young and children prefer
white bread. Its because of that the whole grain bread has a dark color, rough look and bitter taste. To obtain higher consumption of
whole grain bread, some negative specifications of this bread must be eliminated. The consumers are affected by several factors
while they make a choice among the bread types that rises continuously in the market. Its revealed that some factors are very
effective on the choice of food such as taste, healthiness, nutritiousness, freshness, safe as well as price, being filling, enjoyment and
availability. Raising the consumption of whole-grain products is a very important issue and educators, food sector representatives,
health organizations and government must support and take action about this issue.
Keywords: bread,Turkey ,cereal based nutrition
246
Gluten Introduction to Infant Feeding and Risk of Celiac Disease

Sabriye ARSLAN, Nevin SANLIER, Glah AHIN
Nutrition and Dietetics Department, Gazi University, Ankara
Gluten Introduction to Infant Feeding and Risk of Celiac Disease
Gluten is a food component found in cereals such as wheat, rye, or barley. Gluten proteins (prolamines) are also the triggering
antigen that is necessary for celiac disease (CD) to develop. In recent years, especially studies are focused in the early
complementary feeding and time of gluten introduction and amount on the development of CD. The hypothesis of inducing, via early
feeding practices, oral tolerance to gluten in infants at genetic risk for CD, has been long investigated. Both prolonged breast feeding
and gluten introduction during a sensitive window period, in which the infants immune system is more likely to adapt to food
antigens, have been assumed as protective factors towards the development of CD. The Nutrition Committee of the European Society
of Paediatric Gastroenterology, Hepatology, and Nutrition has recommended avoiding the introduction of gluten before age 4 months
and after age 7 months. Thus, the ideal time for introducing gluten to the diet would fall between the fourth and sixth months of life,
when gluten should be introduced in small quantities and progressively, while maintaining breastfeeding whenever possible. In
TEDDY study the time to first introduction to gluten introduction was not an independent risk factor for developing CD. This study
doesnt support previous findings which suggest that avoiding either early (ie, before 4 months) or late (ie, after 6 months) gluten
introduction reduces the risk for disease development. The duration of breast feeding (exclusive and/or complementary) and/or gluten
introduction while the infant is still breast fed is an important issue. In a metaanalysis, breastfeeding duration has been associated
with a lower risk for CD, although not confirmed in newer studies. It is reported that larger amounts of gluten at the time of first
introduction (16 g) increased the risk of CD. Given the lack of evidence on optimal amounts of gluten to introduce in infants born
into families at risk for CD, for now this practice will remain based on expert opinion. Finally, the data are not sufficiently robust to
allow definitive evidence-based recommendations for infant feeding to prevent CD. Because of most studies were performed in highrisk families, and the results might not apply to the general population; thus, future studies that include infants at lower genetic risk
for CD are desirable.
Keywords: celiac disease, infant nutrition, gluten
247
Whole Grain and Weight Management

Obesity is a major public health problem worldwide, and is associated with increased risk of noncommunicable diseases, morbidity
and mortality. The prevalence of obesity related with metabolic diseases such as type 2 diabetes increases day by day.Cereal based
food products have been the basis of the human diet for a long time. Also cereal based products takes the first line in Turkey. Bread
is an important dietary constituent in the cereal based food products. Daily dietary fibre intakes of 25g-30g or 10-13g /1000 kcal in
adults. Cereals contain an excellent source of minerals, vitamins, and other micronutrients required for adequate health. Whole grains
are rich dietary fibre, resistant starch and oligosaccharides. Cereal fibre effects body weight by different mechanisms. Firstly, fiberrich foods tend to be more satiating because of their relative low energy density and palatability as compared with low-fiber foods.
Second, dietary fiber, especially soluble fiber, could increase the viscosity of diets and increase the digestion time. Moreover, dietary
fiber might provide a mechanical resistance to the enzymatic digestion of other macronutrients such as starch and fat in the small
intestine.However, general public think that bread fattens. This encourages many people to restrict or even eliminate bread from their
diet. Therefore, bread consumption has been falling in the world. However, although bread consumption has been decreasing over the
past decades, the global epidemic of obesity has been increasing. Thus, we need some scientific explanations about the effect and
relationship between whole grain consumption and changes in body weight. Some studies have shown that consumption of whole
grains and whole grain based products is associated with a reduction of the risk of obesity and many diseases. Epidemiologic studies
have indicated that there is a reverse relationship between whole grain consumption and the change of certain obesity markers such
as waist circumference (WC),body mass index (BMI) , abdominal fat and/or abdominal adiposity in both sexes.Comparative studies
between whole grain foods and refined grains have demonstrated that differences in carbohydrate quality and this is important for the
health. For example, refined grain products were not as favorable to glycemic control and lipid metabolism compared to whole grain
products.As a conclusion; consumption of whole grain bread was more beneficial than refined bread.Whole grain bread does not
influence weight gain but white bread has possible relationship with excess in abdominal fat.
Keywords: whole grain,body management,fiber intake
248
Beta Glucan in Hypercholesterolemia Managment

Glah AHIN1, Nevin ANLIER2
1
2

Nutrition and Dietetics Department, Gazi University, Ankara
Nowadays, studies showed that nutrition is not only important in meeting requirements but also prevention and treatment of some
diseases. Especially some bioactive chemicals found in foods are related with health and disease. One of the most important bioactive
compound is dietary fiber and defined as an intrinsic and intact non-digestible carbohydrates found in plants. Beta glucan is an
important functional fiber which is highly viscous and consist of mixed linked glucose molecules with (1-3), (1-4) linkage. It is a
structural component of fungi, yeast and some cereals. Main beta glucan sources are barley and oat and contain 2-20 g/100 g and 3-8
g/100 g beta glucan, respectively. While literature about beta glucan and health is examined, most of the studies are about
hypercholesterolemic effect. Hypercholesterolemia is an important risk factor for cardiovascular disease which is a primary cause of
mortality around the World. U.S. Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) stated that 3g/d
beta glucan intake can decrease cardiovascular disease risk by decreasing total and LDL cholesterol levels. The favorable effect of
beta glucan on cholesterol metabolism may involve its ability to form a viscous layer at the absorption surface in the small intestine.
The enhanced viscosity attenuates intestinal uptake of dietary cholesterol and reabsorption of bile acids. Inhibition of bile acid
reabsorption can increase the synthesis of bile acids from cholesterol and reduce circulating LDL cholesterol. Oat beta glucan is most
commonly used beta glucan source in studies. In a review which analyzed 22 studies published in Cochrane and Pubmed database
stated that 70% of studies were shown LDL cholesterol lowering effect of oat beta glucan. Barley is another source of beta glucan
effective on serum cholesterol. Thirty studies on effect of oat and barley beta glucan on serum lipid profiles showed significantly
decline in total cholesterol (-0.60 mmol/L), LDL cholesterol (-0.66 mmol/L), and triglyceride/triacylglycerol (0.04 mmol/L). The
cholesterol lowering effect of beta glucan was also studied in different populations such as normocholesterolemic,
hypercholesterolemic, obese etc. It should be emphasized that 3 g/d beta glucan can be effective as a part of balanced diet. In
conclusion, beta glucan is a highly viscous fiber whichs effect on serum cholesterol levels is well proven. Balanced diet include beta
glucan sources like barley and oat which provide 3g/d beta glucan help to reduce cholesterol levels therefore cardiovascular disease
risk.
Keywords: beta glucan, oat, barley ,hypercholesterolemia
249
Estimated Glycemic Index of the Traditional Bread Types in Turkey

Meryem AKIR, Sedat SAYAR
Department of Food Engineering, University of Mersin, Turkey
The main purpose of this study was the estimation of the glycemic index (GI) of the traditional bread types in Turkey. The bread
types used in this study were bazlama (type of flat bread), lava (lavash), pita, sac ekmei (thin bread) and yufka (phyllo pastry).
Firstly, gelatinization properties of the samples were determined by using differential scanning calorimeter (DSC). Then, the total
starch content, in vitro starch digestibility and also the estimated glycemic index (GI) of the samples were determined. No starch
gelatinization peak were observed in all the bread samples, except yufka sample, according to the DSC analysis. Total starch content
of the samples were found to be between 71.8-75.5% on dry matter basis. Rapidly digestible starch were found to be the highest
fraction according to the starch digestibility analysis. This fraction were between 43.2-57.1% in the samples studied. Estimated
glycemic index of the bazlama, lava, pita, sac and yufka were 94.0, 90.2, 92.5, 91.9 and 85.09% respectively. According to these
findings all the analyzed bread samples can be categorized as high-GI foods.
Keywords: traditional bread, glycemic index, starch digestibility
250
Functional Properties of Sprouted Wheat

Hafsa DOGAN, Raciye MERAL, Ismail Sait DOGAN
Wheat, grown in different climate conditions and a wide geography, is an important grain in the world. It has wild and cultivated
forms. Wheat is quite important in human nutrition having easy cultivation, high yield, and wide adaptability. Wheat sprout has been
extensively used because of its nutritional properties since antiquity because it contains more nutrients compared to regular
unprocessed seeds. Germination must be accomplished under favorable conditions to obtain higher benefits. It is the process of
unlocking many of the nutrients in wheat grain to ensure they become more available such as vitamins, minerals and phenolic
compounds and providing the necessary energy. Decomposition of proteins present in the seed and conversion of carbohydrates into
simple sugars make the digestion quite easy. Vitamin C, folic acid and antioxidant levels in the sprouted wheat increase, whereas the
amount of insoluble fiber, and gluten decrease. Sprouted wheat also contains more minerals than regular wheat grain. Sprouted wheat
germ contains more functional nutrients compared to unprocessed wheat germ such as high amount of organic phosphate and it has
also a strong catalase and peroxidase activity. The extract obtained from the sprouts has also antimutagenic activity.
Keywords: Wheat,Wheat sprout,Functional nutrients
251
Some Properties of Wheat Sprouts

Mustafa ERBA, Ceren MUTLU, Cihadiye CANDAL, Sultan ARSLAN, Nezahat OLCAY, Nimet SEN
Food Engineering Department, Akdeniz University, Turkey
Functional food is defined as foods consumed in daily diet and contains biologically active components which improve health and
reduce risk of diseases. Wheat sprouts is a functional food and it contains beneficial substances for human health such as minerals,
vitamins, phenolic compounds and essential amino acids. So, aim of this study was to investigate some chemical, physical and
sensorial properties of wheat sprouts.
With this purpose, 250 g wheat were cleaned, washed and put into 500 mL beaker. After distilled water was added to beaker, it was
completely covered with aluminum foil and waited for 24 h. Afterwards, wheat was filtered, speared on tray. They were germinated
in oven at 18C and 90% relative humidity during three weeks and the sprouts were harvested.
The L*, a*, b* colour values of wheat sprouts were determined as, 65.5, -4.6, and 18.4, respectively. As chemical analysis dry matter,
pH, total titratable acidity as citric acid, TEAC antioxidant capacity and total phenolic compounds of sprouts were determined as
17.4%, 6.1, 0.3%, 5.9 TE M/g, and 11.4 mg gallic acid/100g dry matter, respectively. According to 5 points hedonic scale, the score
of sensorial analyses was found as 4.5 respect to overall acceptability and 75% of panelists have declared that they would like to
consume and buy these sprouts.
In conclusion, it is considered that wheat sprouts can be utilized as a new dressing and garniture product on food such as salads,
soups and meats.
Keywords: Wheat sprout, TEAC antioxidant capacity, total phenolic activity
252
Harvesting the Nutritional Potential of Buckwheat Supplemented Cookies

Anwaar AHMED1, Asif AHMAD1, Muhammad Atif RANDHAWA2, Naveed AHMAD2
2
1
Department of Food Technology, PMAS-Arid Agriculture University Rawalpindi, Pakisatn
National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
Malnutrition is the main cause of food insecurity and it is serious problem of developing countries causing severe health problems. In
order to reduce malnutrition, buckwheat can be effectively supplemented in food products due to its potential as functional food. The
objective of present study was to enhance nutritional value of wheat flour cookies with buckwheat flour.
The cookies were prepared by replacing wheat flour with 5, 10, 15, 20 and 25 percent of buckwheat flour (BWF). They were
analyzed for chemical (moisture, protein, crude fat, crude fiber, ash, rutin, quercetin, mineral contents), physical (width, thickness,
spread factor) and sensory properties (color, taste, flavor, texture, overall acceptability) during storage at 15 days interval for two
months. The nutritional quality of the cookies was assessed by feeding buckwheat flour supplemented cookies to albino rats for 10
days.
The incorporation of buckwheat flour into wheat flour resulted in significant increase in protein, fat, crude fiber, rutin, quercetin,
iron, zinc, calcium and magnesium. The thickness and spread factor of the cookies differ significantly while non-significant effect
was observed regarding width of the cookies. Better sensory characteristics for color, taste and flavor were observed at 15 and 20%
substitution level. Biological evaluation of cookies prepared from BWF showed nutritional improvement. A significant increase was
observed in weight gain, feed intake, protein efficiency ratio, true digestibility, net protein utilization and biological value from 21.84
to 33.81 g, 164.75 to 188.54 g, 1.32 to 1.75, 62.47 to 71.89%, 55.43 to 62.57% and 38.48 to 43.80 %, respectively when BWF
supplementation level was increased from zero to 25 percent in cookies.
Hence it can be concluded that buckwheat flour can be effectively supplemented in cookies to eradicate malnutrition.
Keywords: Buckwheat, Supplementation, cookies, Biological value
253
Cereal-Based Fermented and Non-Fermented Food and Beverages

Aysun METE1, Demet ONAR2, Seil TRKSOY2, Kamuran AYHAN1
1

Food Engineering Department, Hitit University, Turkey
Cereals and pseudo cereals which provide significant quantities of energy, protein, some macro and micronutrients are the most
important sources for the peoples diet all over the world. Their rich compositions in terms of dietary fibers, oligosaccharides and
some phytochemicals have been associated with important health benefits such as obesity, diabetes, bowel diseases and coronary
disease. The role of whole grain cereals and pseudo cereals in health promotion and disease prevention has led to the growing interest
of food manufacturers and nutritional researchers in the development of a variety of new cereal-based foods. Over the last decade,
demand for healthy foods and beverages has increased in many parts of the world and functional food development and production
of health benefit products are interesting fields of the food industry. Recently, the functional food research has moved progressively
towards the development of dietary supplementation, introducing the concept of probiotics and prebiotics, which may affect gut
microbial composition and activities. Cereal components, especially fibre in cereals, are potential functional ingredients that can be
used for the production of new functional foods that could play a role in increasing consumers daily cereal intake. Cereal based
fermented and non-fermented food and beverages can be advocated for use as delivery vehicles of health-benefiting functional
ingredients such as probiotics and prebiotics. Possible applications of cereals or cereal constituents in functional food formulations
could be use as fermentable substrates for growth of probiotic microorganisms, or as dietary fibre promoting several beneficial
physiological effects. It can also serve as a prebiotic due to their content of specific nondigestible carbohydrates or as encapsulation
materials for a probiotic in order to enhance their stability. This review will focus on the usage possibilities of whole cereal and
pseudo cereal grains as ingredients in the formulation of fermented and non-fermented functional food and beverages.
Keywords: Whole cereals ,pseudo cereals,fermented beverages,functional foods
254
Cereals as a Functional Food

Esin ORHAN, Kamuran AYHAN
Ankara University, Food Engineering Department, Engineering Faculty, Turkey
Functional food is defined as a food which is clinically proven and contains one or more nutritious and therapeutic components and
also reduces risk of diseases. Most of published researches findings indicate benefits of functional foods on health, particularly World
Health Organization (WHO) and the other nutrition and food organizations suggest some cereals, legume and their grains as a
functional food. Considering this suggestion, consumers have started to increase the proportion of their cereal consumption in their
daily diet.
Probiotics and prebiotics are the most known functional foods. Probiotics are some organisms and materials that support microbial
balance in intestinal flora while prebiotics are indigestible or low indigestible food component which provide benefit for probiotic
microorganisms growth. To observe therapeutic effect of prebiotic components, they should reach the small intestine and not
indigestible in the large intestine. Fructo-oligosaccharide, galacto-oligosaccharide, xylo-oligosaccharide, isomalto-oligosaccharide,
soy bean oligosaccharides, lactulose are some common prebiotics. While wheat starch, barley, potato, rice, cassava are rich in
isomalto-oligosaccharide; rice pod, corn cob, wheat straw, barley straw are rich in xylo-oligosaccharide. Moreover, symbiotics,
gluten-free, low-calorie foods, diabetic foods, rich dietary fiber foods are pointed out as functional foods.
In food industry, gluten-free foods have a significant role and a big market share because of the consumers with coeliac disease who
can not consume wheat, barley, rye and their flour. In this regard, rice and some pseudo-cereals (e.g. Celosia argentea ) are the
leading gluten-free food in cereals. Sorghum is one another common and gluten-free cereal that has a worldwide production and
utilization and contains lots of minerals, proteins, vitamin B, fiber, antioxidants, phenol and cholesterol reducing components.
Recently, lots of conscious consumers have developed a new point of view about foods compared to a few years ago. Healthy living,
wellness and balanced diet have become more important for a considerable number of people. As a consequence, demand to
functional foods, especially cereals and cereal products has increased and in global meaning they came into prominence globally as
todays and future foods.
Keywords: Cereal, functional foods, prebiotics, health
255
Effect of Hydrothermal Treatments on the Physicochemical Properties and Resistant Starch

Content of Buckwheat Starch
Hande ALTAN1, Zeynep TACER CABA2, Dilara NILUFER ERDIL1
1
Department of Food Engineering,, Istanbul Technical University, Turkey

2
Department of Food Engineering,, Istanbul Aydn University, Turkey
Buckwheat, has been widely consumed in Central Asia region for ages. It is known as an important source of carbohydrate, protein,
lipid, vitamin, dietary fiber and minerals. Modifying starch, particularly resistant starch production, using hydrothermal processes is a
common approach and has further effects on starch structure. Buckwheat used in this study was obtained from local market and it
was prepared by milling and sieving. Native starch isolated from buckwheat has been either modified with heat-moisture treatment
(HMT) or annealed (ANN). First, effects of hydrothermal treatments on digestibility of starch were investigated. In addition,
solubility, water absorption and fat binding capacities, swelling power, emulsifying capacity, syneresis and turbidity of starch
samples were evaluated. The impact of hydrothermal treatments on pasting, morphological, thermal properties and X-ray diffraction
patterns were also investigated.
According to the proximate analyses results, total moisture contents of buckwheat and native starch were found as 12.1% and 12.5%;
ash contents as 1.83% and 0.24%; protein contents as 10.4% and 1.8%; lipid contents as 2.4% and 0.4%; total starch contents as
63.8% and 81.8%, respectively. Resistant, digestible and total starch contents of native and treated starches were found significantly
different from each other (p0.05) while water absorption capacity of HMT starch was lower than that of ANN starch (p0.05), while
the emulsifying capacity of starches were significantly different from each other (p
In this study; buckwheat starch obtained was found to have higher viscosity with respect to rice and wheat starch starches that are
commonly used. So that it can be used as thickening agents in many food formulations and especially for the products suitable for
celiac patients. Hydrothermal applications applied also resulted in higher RS contents in starches so that they seem easy and
promising applications for increasing the RS contents of starch sources.
Keywords: Buckwheat, annealing,heat-moisture tretament, resistant starch
256
Rice Bran Bioactive Peptides

Asl KAYA, Mehmet HAYTA
Departmen of Food Engineering, Erciyes University, Turkey
Rice bran is a natural by-product obtained during the processing of paddy to rice and contains many unique bioactive compounds
such as -oryzanol, vitamin E and ferulic acid. It also a good source of bioactive peptides. The number amino acid residues in
bioactive peptides ranges from 3 to 16 and depending on the rice variety. According to recent studies ,enzymatic hydrolysates
prepared from rice bran showed inhibitory effects to certain types of cancer cells such as human colon (Caco-2) and liver (HepG2)
cancer cell lines. Usually, before determining the anticancer activity, peptides are purified ion exchange chromotography and HPLC
and their mass and the amino acid sequence are determined by using mass spectrometry. In a study, the inhibitory and cytotoxicity
activities of peptides fractionated into molecular weight of >50, 10-50, 5-10, and <5 kDa, revealed that <5 kDa fraction of rice-bran
proteins has a anti-cancer potential. The peptide fractions that have anti-cancer activities may be candidates of functional ingredient
to be used in health promoting foods. This review will cover the investigations regarding nutraceutical aspect of bioactive peptides
originating from rice bran.
Keywords: Rice bran, Bioactive peptiddes
257
Survey on the Salt Content of Frequently Consumed Handcraft Breads in Switzerland

Urs STALDER, Max HALDIMANN, Annabelle BLANC
Federal Department of Home Affairs, Federal Food Safety and Veterinary Office, Switzerland
According to WHO, sodium intake should be restricted to an intake of 2 g sodium a day which is equivalent to 5 g salt. Sodium is
regarded as one of the major factors causing increased incidences of hypertension, which may further contribute to heart disease and
stroke. Bread represents a significant contribution to salt intake (20%) in Swiss diet. The Federal Food Safety and Veterinary Office
(FSVO) has therefore defined a noncommittal threshold for bakers in 2011 regarding the salt-level in their bread of 1.5 g salt per 100
g fresh bread. The objective of the present study was a cross-sectional survey on the salt content in frequently consumed breads of
Swiss handcraft bakeries in 2014.
Sampling was conducted 2014 by the cantonal food control authorities and comprised 171 bakeries in 19 Cantons of Switzerland
including the Principality Liechtenstein. A total of 336 bread samples were collected, of which 335 were suitable for measurement.
The sodium content was determined in dry matter by means of inductively coupled plasma optical emission spectrometry (ICP-OES)
and was verified using home-baked breads with known salt content. Salt concentrations were converted in order to express them as g
salt per 100 g fresh bread (i.e. an averaged factor of 1.5 was applied to account for weight difference between fresh and dried bread).
For quality assurance purposes the method was compared to concomitantly conducted measurements of a subset of bread samples (n
= 35) by means of ion chromatography. As a result, the methods did not differ significantly (Pt, paired = 0.12).
The salt content of the bread samples varied from 0.78 2.29 g salt per 100 g fresh bread. The average salt content was 1.46 g salt
per 100 g fresh bread. Evaluation of the data was performed by applying a weighed general linear model (GLM) when setting the salt
concentration as response variable. Evaluation showed that the explanatory variables bread type (P = 0.5) and region (P = 0.2) were
not significantly related to the salt concentration.
The study shows that a reduction of the salt-content in bread to the set threshold level is feasible and acceptable to customers without
causing any discernible effect on taste. It also indicates that further reductions can be made, since some bread on the market have
salinities of 1.2 g salt per 100 g fresh bread and lower. Due to the good cooperation with the Swiss Bakers Association the goal of the
salt strategy aiming for the reduction of the salt content in processed foods could partially be realized.
Keywords: Nutrition & Dietetics,Public Health,Salt reduction,Sodium chloride,Bread
258
Nutritional and Functional Properties of Scolymus hispanicus L. Flour

Dilek DLGER ALTINER1, Yasemin SAHAN2
1
Istanbul Aydn University, Faculty of Engineering, Department of Food Engineering, ISTANBUL, TURKEY
2
Uludag University, Faculty of Agriculture, Department of Food Engineering, BURSA, TURKEY
Recently, consumption of wild edible plants are rapidly growing all over the world for functional properties. Turkey is one of the
richest countries in the world in terms of plant diversity. Scolymus hispanicus L., is used as both a medicinal plant and a vegetable in
the Mediterranean region. It is called evketi Bostan, an edible wild plant that is cooked and consumed as a vegetable using the
young leaf and root in Izmir, Turkey. It is a thistle-like plant in the family Asteraceae, native to the Mediterranean region, from
Portugal north to southern France and east to Iran. The plant has been used traditionally for their health benefits including prevention
of cancer, diuretic effects, as tonics and drugs. Scolymus hispanicus L. flour (SHF) were produced by roots of this plant. The
preparation method was performed as follows: washed, peeled and removed the woody part located in the middle section of the plant
slicing of Scolymus hispanicus L. flesh, and then drying in hot-air oven at 50 oC for 24 h. The dried slices were ground and sieved to
obtain SHF. The aim of the study was to investigate the nutritional and functional properties of SHF. It was determined that SHF are
a good source of dietary fiber, protein content, mineral content and have a low fat content. Total dietary fiber content of the SHF
example was determined as 15.11%. The water solubility (WS) and water absorption capacity (WAC) of SHF were adequate for their
utilization. These results highlighted that it is possible to use the SHF in some processed foods such as bakery and dairy products (ice
cream and yoghurt). Moreover, the SHF could also be used in the preparation of low-fat, high-fiber dietetic products due to its high
dietary fiber content. It has been thought that SHF used as a new food additive substance having functional properties in food
industry with improving the nutritional and functional properties of the product.
Keywords: Scolymus hispanicus L., nutritional properties,functional,dietary fiber,new food additive
259
Developing Healthy Cereal Products Based on Understanding Ofstructure and Function

Nicole MAHER1, Alix CORNISH2, Luca MARCIANI3, Robin SPILLER3
1
Baking Cereal Processing, Campden BRI, UK
Primary Production and Processing, Campden BRI, UK
3
Nottingham Digestive Diseases Centre and Nottingham Digestive Diseases Biomedical Research Unit,
University of Nottingham, UK
2
Public health authorities in many countries are encouraging food manufacturers to increase fibre levels in a range of foods. As a
staple in many diets, bread is a good vehicle for increasing fibre consumption. In the UK and North America white bread sales
greatly exceed those of brown or wholemeal loaves. Understanding the functionality of different types of fibre in processing and
during digestion could help with the development of healthy bakery products.
The influence of technological functionality on product quality and the physiological functionality on human health and well being
are both important considerations. Consumers will not make long term dietary changes unless product quality matches their
expectations. Many of the detrimental effects of fibre on product quality, such as reduced loaf volume, are structural. It is also well
known that the structure of food can influence physiological parameters such as glycaemic index. This poster shows techniques that
can be used to study structure including imaging and rheological measurements.
Characterisation of the product is possible throughout the process from the composition of raw ingredients through to passage
through the digestive tract. The rheology of dough has been used to study dough development during mixing and the handling
properties. Various techniques including high resolution micro-CT and dough density have been used to study bubble entrainment,
growth and coalescence. Fermentation and baking was followed using dynamic X-ray scanning and clinical MRI scanning used to
assess the structure of bread in the stomach and gastric emptying. Together these tools offer potential to study the effect of food
structure on the digestibility of cereal products.
Keywords: health,reformulation,characterisation,food structure
260
Structural and Functional Characterization of Oxidized Feruloylated Arabinoxylan

Attila BAGDI1, Sndor TMSKZI1, Laura NYSTRM2
1
2
Department of Health Sciences and Technology, ETH Zurich, Switzerland
Feruloylated arabinoxylan (AX) is one of the most abundant non-starch polysaccharides in cereals and its daily intake has healthpromoting effects, which makes AX a promising ingredient in value-added, cereal-based food production. However, AX
incorporation alters the technological properties of food and causes undesirable product quality, presumably due to viscosity-related
physical and ferulic acid mediated chemical interactions. Several researchers investigated the modification of AX in order to
eliminate the negative effects of AX on food quality.
A common approach is the enzymatic degradation of AX with endoxylanases in order to improve dough functionality and bread
quality. Another well-studied AX modification is the oxidative crosslinking of AX through phenoxyl radical-mediated oxidative
dimerization of feruloyl units. AX oxidation is also possible with hydroxyl radical treatment, which has been widely studied with
beta-glucan. Hydroxyl radicals do not provoke crosslinking, but lower the viscosity of aqueous AX solution, which suggests a
decrease in molecular size. Hydroxyl radical mediated modification was shown to modify swelling power and to improve the bile
acid-binding capacity of beta-glucan, which is believed to be the key mechanism in the cholesterol lowering effect of fibres.
In the present study we investigated the effect of hydroxyl radical oxidation (triggered with ascorbic acid driven Fenton-reaction) and
oxidative crosslinking (peroxidase/hydrogen peroxide) on structural and functional properties of AX. Structural examinations cover
ferulic acid content, arabinose/xylose ratio, and molecular size distribution. Bile acid binding was examined with kinetic analysis
across a dialysis membrane; technological properties (dough forming capability and pasting properties) were investigated with a
micro-doughLab and a Rapid Visco Analyser in a 4 % m/m arabinoxylan containing flour model system.
It was found that hydroxyl radical oxidation provokes polymer degradation at the first place: considerable decrease of molecular size
was observed with size-exclusion HPLC. Modification of arabinose/xylose ratio or modification of ferulic acid content could not be
observed. On the other hand, crosslinked arabinoxylan had reduced monomeric ferulic acid content in comparison to the other
samples, referring to oxidative ferulic acid dimerization. It was demonstrated that hydroxyl radical oxidation of arabinoxylan
decreased the water absorption of white flour blended with arabinoxylan and decreased the viscosity measured with Rapid Visco
Analyzer, while crosslinked AX increased these values. The modified functionality might enable new application of oxidized
arabinoxylan. The bile acid binding capacity of crosslinked AX was significantly higher than either the non-treated, or hydroxyl
radical oxidized sample, suggesting that the gel structure enhances the bile acid retention capacity of the polymer.
Keywords: arabinoxylan,oxidation,hydroxyl radical,peroxidase,dough rheology,molecular size,bile acid binding,ferulic acid,Rapid
Visco Analyzer,micro-doughLab
261
Production of Bread for Celiac Sufferers Using of Taro Tuber(Colocasia esculenta L. Schott)
Cansu PEHLVAN, Muhammet ARICI
Department of food engineering, Yildiz Technical University, Turkey
Celiac is a digestive immune system based disease which is related with malabsorption against to gluten protein. Celiac patients must
consume gluten-free bread which consists mixture of starch,low amount of protein and dietary fiber. Gluten provides structure
stabilization and plays an important role in the baking and reological properties, in this case quality defects in gluten-free bakery
products were observed. Therefore, improvement of quality characteristics of gluten-free bread is important issue in the food
industry. One of the probable way to use taro in the gluten-free formulation. Taro (Colocasia esculenta L. Schott)tuber is a kind of
annual plant which is grown in tropical areas. Taro tuber is rich in fiber, minerals, protein and musilages.
In this study crude taro tubers were supplied from Anamur, Mersin district in Turkey and their physico-chemical and bioactive
properties were determined. Taro tubers were boiled for two hours and boiled tubers were added to starch mixture at different
concentrations (0.0%, 2.5%, 5.0%, 10.0%, 12.5%, 15.0%, 17.5%, 20.0%).
Moisture, crude protein, ash, pH, total starch, resistant starch contents of taro tuber were respectively determined as 74.04%, 11.03%,
8.32%, 7.07, 57.39%, 47.31%. Also amounts of some minerals were founded to be Mn (0.11 ppm), Cu (0.26 ppm), Zn (0.28 ppm),
Fe (1.58 ppm) and K (2329 ppm). Total phenolic content and anti radical activity of taro tuber was determined as 945 g Gallic acid/L
and 40,56 g troloxequivalent/L. In addition to some chemical properties of taro, reological properties of taro including gluten-free
dough and textural properties of the prepared bread were determined. Consistency of dough increased with addition of taro.
According to textural analysis; hardness value was found to between 90.7 g and 1288.9 g, springiness value between 0.912 mm and
1.707 mm, cohesiveness value between 0.719 and 0.939, resilience value between 0.688 and 0.720, gumminess value between 0.631
g and 12.108 g and chewiness value between 0.575 mJ and 20,670 mJ were detected. The results of the present study showed that
taro tubers could be used in gluten-free bread formulation in terms of chemical, functional, technological and sensory properties of
bread.
This study shows that, addition of taro tubers to gluten free starch mixture improve the doughs and breads chemical, functional,
technological and sensory properties.
Keywords: taro tuber,physicochemical properties,fuctional properties,sensory properties
262
Minerals in Grain Gluten-Free Products

Iga RYBICKA, Anna GLISZCZYSKA-WIGO
Faculty of Commodity Science, Pozna University of Economics and Business, Poland
Popularity of gluten-free (GF) diet is observed all around the world. The market value of products with a Crossed Grain symbol is
estimated for 3.3 bln US$. The significance of GF products in human diet has relevantly increased. Nowadays, they are consumed
not only by patients with coeliac disease, Dhrings disease, intolerance or allergy to gluten, but also in other diseases (e.g. autism) or
by healthy individuals who want to eat differently.
Many clinical trials indicate that people on a GF diet present nutritional deficiencies, also mineral shortcomings (mainly Ca, Cu, Fe,
and Zn). In this aspect, the quality of GF products is evaluated not only through its safety (absence of toxic gluten), but also its
nutritional composition. Due to the very limited data on mineral content in GF products, these results are important part of their
quality characteristics.
The aim of the study was to determine the mineral (Ca, Cu, Fe, K, Mg, Mn, Na, Zn) content in a number (50) of grain GF products.
All selected GF products were signed with a Crossed Grain symbol. They included: flours (14), breads (6), mixes for breads and
cookies (6), cereals (8), pastas (4), snacks (6), and others such as coffee substitute or grouts (6).
The content of 8 minerals including macroelements (calcium, magnesium, potassium, and sodium), and microelements (copper, iron,
manganese, and zinc) was determined using atomic absorption spectroscopy with flame atomization (F-AAS). Wet mineralization of
homogenized samples in 65% nitric acid at 200oC for at least 2 h was applied. The method was validated using two Certified
Reference Materials.
Principal component analysis (PCA) was carried out on the obtained data to group the tested products according to their mineral
content.
Carbohydrates should consist a base of a balanced diet and provide up to 65% of daily requirements for energy. Therefore grain
products are an important source of all nutrients, also minerals. Nowadays, products made not only from the most popular raw
materials like rice, corn, and GF wheat, but also from buckwheat, millet, chickpeas, oat, amaranth, teff, and quinoa are available on
the market.
It was found that the content of minerals in some tested products differed up to 1000-folds. Products especially rich and poor in
analyzed macro- and microelements are listed in Table 1. PCA performed on the obtained data revealed the separation of tested
products into three groups according to the content of (1) sodium, (2) calcium, potassium, manganese, and iron, and (3) copper, zinc,
and magnesium.
Table 1. Gluten-free products rich and poor in analyzed minerals
MINERALS
PRODUCT RICH IN
PRODUCT POOR IN
Ca
amaranth musli
many products (e.g. different flours)
chicory coffee
breadsticks [GF wheat starch]

GF bread mix [GF wheat starch]
Mg
amaranth popping
amaranth flour

Na
breadsticks with salt [GF wheat starch]*

GF bread [GF wheat starch]
many products (e.g. different flours, flakes)
Cu
acorn flour
chickpea flour
millet flakes
biscuits [GF wheat starch]

Fe
acorn flour
chicory coffee
tefff flour
oat musli
many snacks (e.g. breadsticks, biscuits)
Mn
bread with buckwheat

teff flour
many products (e.g. biscuits)
Zn
buckwheat flour
amaranth popping
oat flakes
oat flour
buckwheat groats
bread mix [GF wheat starch]
Macroelements
Microelements
* in a square bracket [] main ingredients are indicated
Grain GF products made from the most popular raw materials like rice, corn, and GF wheat, are mostly the least valuable source of
analyzed minerals. Therefore, gluten-free diet composed of these products may lead to nutritional deficiencies of some macro- and
microelements.
GF products from buckwheat, millet, chickpeas, oat, amaranth, teff, and quinoa are a good source of analyzed minerals.
Implementation of these products to the diet makes it more valuable than GF diet based on rice, corn or GF wheat.
Keywords: gluten,gluten-free,mineral,AAS,coeliac disease
263
Effect of Parboiled Rice on Postprandial Blood Glucose Levels and Satiety in Healthy
Subjects
Tasleem ZAFAR, Samar HAMAD, Jiwan SIDHU
Food Science and Nutrition, Kuwait University, Kuwait
The prevalence of obesity and type II diabetes has increased as an epidemic worldwide. Consumption of dietary fiber as well as foods
of low glycemic index (GI) has shown improved control over diabetes and insulin resistance. Rice as a staple food is consumed
almost daily in most part of the world. White polished rice as a source of simple carbohydrates loses its fiber and other nutrients
during milling of paddy, is classified to have medium to high GI, while brown rice is promoted as a healthy choice. Parboiling of rice
is a process of soaking, steaming, drying and subsequent milling of paddy, not only preserves its nutrients content but also causes the
development of resistant starches that lower the GI of parboiled rice. Low GI foods are also considered to have increased satiety and
thus prevent from excess and frequent food consumption. This research was designed to explore the effect of consuming parboiled,
white as well as brown rice on the postprandial blood glucose and satiety level in healthy adult subjects. Twenty volunteers, 12
females, 24.67 1.87 years old with a body mass index of 22.39 1.32 kgm-2, and 8 males, 25.4 1.96 years with a body mass
index of 23.02 1.62 kgm-2 were randomly given three rice samples on separate days with a washout period of one week. Each
cooked rice sample was fed in a portion of 50 g of available carbohydrates. Both blood sugar level and subjective appetite were
tested at baseline and at 15, 30, 45, 60, 90, and 120 minutes after the rice consumption. Participants rated the palatability of the rice
samples, as well as gastrointestinal discomfort if any within 24-hours after the rice consumption. The post-prandial blood glucose
response of parboiled rice was significantly lower at 15, 30, 45, 60, 90, and 120 minutes compared to white or brown rice, whereas
no difference was found at any time point of testing between the white and brown rice. The area under the blood glucose curve
(AUC) calculated was: parboiled (127 7a mmol/L) < white rice (198 14b mmol/L) = brown rice (189 13b mmol/L). The blood
glucose AUC had a positive correlation with appetite AUC (r=0.344, p<0.05), which means lower the blood glucose response after
the parboiled rice, lower was the feeling of hunger and vice versa for the white and brown rice. There were no significant differences
between the palatability and gastrointestinal discomfort of the three rice samples.
Keywords: White rice,Brown rice,Parboiled rice,glycemic response,satiety,healthy men and women
264
Dietary Fibre and Mineral Contents of Organic and Conventional Wheatflour

H. zgl UURUM1, Nurcan AYAR GZELSOY2, Nagihan UUR1, Turgay ANAL3
1
Vegetal Products Department, Central Research Institute of Food and Feed Control, Turkey
Food Additives and Residues Department, Central Research Institute of Food and Feed Control, Turkey
3
The Central Research Institute for Field Crops, Quality Control Research Center, Field Crops Central Research Institute, Turkey
2
There is an increasing demand for cereal products depending on the situation that cereal products provide the substantial amount of
the worlds food need. Recently, there has been an acceleration of organic production for bakery products due to the increasing
interest in organic foods. Consumers think that organic foods are more nutritious and healthier than the conventional foods, but there
is a need for more researches due to the limited data to support that view. The flour, which is used for production of organic breads,
is obtained by graining the wheats that grow in chemical fertilizer-free and pesticide-free soils, in suitable mills and sent to market as
certificated. Although there is an increased demand for organic flour and whole wheat flour which is used in the production of
organic bakery products due to the improvement of consumer awareness, the number of researches on the dietary fibre and mineral
content of organic flour are very limited.
Mineral content and dietary fibre content of organic and conventional white wheat flour and whole wheat flour samples were
determined in this study. Organic and conventional white wheat flour and whole wheat flour samples that were harvested in 2015
obtained from Field Crops Central Research Institute in Ankara. Dietary fibre analysis was performed by using ANKOM device with
AOAC enzymatic method 991.43, 1994. Magnesium, phosphor, calcium and potassium content were determined by ICP MS
(Agilent7500cx) according to NMKL methods.
The study shows that nutrient content is affected by extraction rate of flour (the amount of flour removed from the grain). White
wheat flour contains a lower proportion of dietary fibre and minerals than 100% extraction rate whole wheat flour. The difference
between whole wheat flour and white flour is that the bran and germ layers are removed during white flour milling. Especially whole
wheat flour is a good source of dietary fibre. Dietary fibre comprises edible plant parts such as cellulose, hemi cellulose, gums,
mucilage and lignin which cannot be digested in human small intestine and can be fermented in large intestine. There is a close link
between insufficient consumption of dietary fibre in nutrition and some illnesses such as obesity, diarrhoea, colon cancer, coronary
disease, hypertension and diabetes. Additionally, high levels of several minerals were observed in the present study and mineral
concentrations differ according to genotype, environment, farming and extraction conditions etc.
Keywords: wheat flour,minerals, dietary fibre
265
Determination of Dietary Fiber Content of Different Bread and Flours Produced in Sanli Urfa
Ahmet Sabri NSAL1, Muhsin KAYNAR2, Ayhan ATLI1, Hamit KKSEL3
2
1
Food Engineering Department, Harran University, anlurfa
Bread and Flour Department, Public Bread and Flour Factory, Ankara
3
Bread has an important role in human nutrition and is mainly consumed in the form of loaf bread. There are various different
traditional consumption patterns of bread depending upon cultural and regional differences. The flat breads called tirnakli ekmek
and acik ekmek are generally consumed in Sanliurfa region. The flour properties and the production methods of these breads differ
from each other. In previous years, technological properties of the flours were taken into account and flours with lower extraction
rates have been used in loaf bread production while flours with higher extraction rates have been used in making tirnakli and acik
type flat breads. In recent years, there has been an increasing demand for high fiber foods due to the growing awareness about the
positive health effects of fiber rich foods. In addition, legal regulations have been mandated to increase the use of fiber rich flours
with higher extraction rates in order to prevent obesity.
The objective of this study was to determine the variation in dietary fiber content of flours used in bread production in Sanliurfa
province. Flours samples were taken from 5 bakeries producing loaf type breads and 5 bakeries producing flat breads. The dietary
fiber contents of the flours used in these ovens for tirnakli, acik and loaf breads were determined.
In statistical analysis, Minitab-16 software package program was used. Ash, total dietary fiber, insoluble dietary fiber and soluble
dietary fiber differences were evaluated with independent t tests. Correlation analysis between parameters were calculated.
The ash, total dietary fiber, insoluble dietary fiber and soluble dietary fiber contents of flour samples changed between 0.51 and
0.78%; 5.63 and 8.80%; 3.87 and 7.04%; 0.97 and 2.26 %,respectively. As it is seen it was found wide variation among the samples.
These results indicate that flours with different extracted rate were used flat and loaf bread making. However, the mean ash, total
dietary fiber and insoluble dietary fiber content value of loaf bread flours was significantly greater than the mean of the flat bread
flours (P
Keywords: bread,dietary fiber,ash,flat bread
266
Innovating with Plant Proteins, Protein Functionality, Protein

Rich Foods
Protein Isolates of Grain Legumes: Extraction Methods and Applications in Food and Other
Industries
Merve BICER1, Gokce MEREY2, Secil TURKSOY1
1
Food Engineering Department, Hitit University, Turkey

Chemical Engineering Department, Hitit University, Turkey
Grain legumes which contain high amounts of lysine, leucine, aspartic acid, glutamic acid and arginine have been considered as
valuable sources of food proteins. They also provide energy, dietary fibre, some minerals and vitamins required for human health.
Due to their rich protein composition, attention to legumes has gradually increased in countries in which the consumption of animal
protein is limited by nonavailability. From the nutraceutical perspective, legumes can be the precursors of biologically active
peptides with various physiological functions. Beside all functions, they also provide functional properties in food products such as
water holding, gelation, emulsion formation and fat binding. Because of their high fibre content, low glycaemic index and great
satiety effect, legumes are claimed to reduce the risk of cardiovascular diseases (CVD), to help glycaemic control in diabetic
individuals, to prevent of cancer (especially colon cancer), and to maintain a regular body weight.
As a matter of facts, legume protein concentrates and isolates are currently receiving special attention and being used not only in
foods to increase the nutritional value and to provide specific desired functional attributes, but also in other industries such as
pharmaceutical, pest control, textile and medical. This study will focus on legume proteins and also provide an overview of both
traditional and novel isolation and extraction methods and applications in food and other industries.
Keywords: Legumes, proteins, extraction, application
267
Functional Properties of Proteins Extracted from Orange Seed Presscakes

Emine Buket KARABIBER, Elif KARAMAN, Emin YILMAZ
Food Engineering, anakkale Onsekiz Mart University/ Faculty of Engineering, Turkey
Orange seeds collected from orange juice factories were first cold pressed to obtain the seed oil. Meantime, presscakes (meals) were
gained as the by product. In this study, the defatted seed presscakes were used to extract the seed proteins. Protein extraction was
achieved by alkaline buffer extraction (pH 8.5) combined with sonication, and then isoelectric point (pH 4.0) precipitation technique.
The yield of protein extraction procedure was 65.16%, compared to the initial seed protein content. The extracted proteins lyophilzed
and kept at refrigerator during the analysis. The color parameters of the lyophilized protein were 72.44, 2.11 and 17.35 for the L, a*
and b* values. Clearly, the extracted proteins were bright and yellow colored samples. This color specifications made them suitable
to use in various food formulations, since their color could not change much the formulation they are added. Viscosity of 5% protein
dispersions was measured at 40 oC and 60 oC as 17.70 and 18.35 cP, respectively. This indicates a moderate viscosity; hence, they
might be handled easily during processing. Denaturation peak initial temperature (T o), denaturation temperature (Td) and enthalpy of
denaturation (DH) for the orange seed protein extracts were measured with differential scanning calorimetry (DSC) as 45.94 oC,
79.19 oC and 1096,8 J/g, respectively. The thermal properties indicate similarity to other seed proteins, and suitability for cooked
food applications. There were 4 distinct bands on the SDS-PAGE electrophoresis, indicating the presence of approximately 10 kD,
15-20 kD, 20 kD and 25-37 kD proteins. As protein functional properties, the water and oil holding capacities of the protein extract
were determined to be 5.54 and 2.98 g/g, respectively. Similarly, emulsion activity and stability of the sample were 7.37 and 3.69%.
Foaming capacity and foam stability were measured as 57.92 and 42.08%, respectively. These results showed that orange seed
protein can be utilized in formulated foods especially for water holding and foaming properties. The protein extract may provide
some functionality to baked foods. Forthcoming studies will determine the applications of orange seed protein extracts in various
food formulations.
Keywords: orange seed,protein,extraction,functional propert,thermal property
268
Effect of Mahlep on Molecular Weight Distribution of Cookie Flour Gluten Proteins

Emine Nur HERKEN1, Senay SIMSEK2, Jae-bom OHM3, Aysun YURDUNUSEVEN1
1
Department of Food Engineering, Pamukkale University, Turkey

Department of Plant Sciences, North Dakota State University, USA
3
Hard Spring and Durum Wheat Quality Lab., USDA-ARS Cereal Crops Research Unit, USA
2
Many types of cookies have various ingredients added as flavoring agents. Mahlep is produced from the seeds of the Mahaleb cherry
(Prunus mahaleb) and is a common flavoring used in baked goods in Turkey, Greece and Middle Eastern Countries. Addition of
mahlep can affect cookie texture and may have some effects on the macromolecular components, such as proteins, of cookie flours.
Size Exclusion-High performance Chromatography (SE-HPLC) has been extensively used in molecular weight distribution analysis
of wheat proteins. In this study the protein analysis was conducted on different cookie flour blends with different percentages of
mahlep. The mean chromatography elution profiles of protein extracts were obtained. SE-HPLC profiles of both SDS buffer
extractable and unextractable proteins were divided into four fractions based on their molecular weight. The first fraction had large
polymeric proteins (>130 kDa), the second fraction had small polymeric proteins (80-130 kDa), the third fraction had monomeric
proteins (10-80 kDa) and the forth fraction had very low molecular weight components (<5 kDa). The response values were greater
for the soluble than for the insoluble proteins. There was an increase in SDS buffer soluble polymeric proteins in cookies with
mahlep and absorbance area percentage (A%) of protein fractions of soluble polymeric proteins and total proteins were significantly
(P<0.05) different. These results show that mahlep used in this study caused depolymerization of polymeric proteins and partial
hydrolysis of protein subunits into soluble fractions even at very low levels. However, as the total protein content increased, the A%
of the polymeric fractions of insoluble proteins also increased.
Keywords: Size Exclusion-High performance Chromatography, cookie, protein
269
Physicochemical and Techno-Functional Properties of Pumpkin Flour Which Can Be Used

Instead of Wheat Flour in Bakery Products
Emine AYDIN1, Duygu GOCMEN2
1

2
Department of food engineering, Uludag University, TURKEY
Pumpkin flours were produced by two different methods. In the first preparation method pumpkin slices were dried in hot-air oven at
60 oC for 24 h. In the second method pumpkin slices were dried in a freeze-dryer at -65 oC to -60 oC and at 1.30 to 1.35 hPa for 72 h
(until moisture content reduced 12-13 g/100 g). The dried slices were ground in a blender and sieved through 60 mm sieve to obtain
pumpkin flour (PF). These products were called hot-air oven dried pumpkin flour (ODPF) and freeze-dried pumpkin flour (FDPF),
respectively. PFs were placed in glass jars and kept in a refrigerator prior to analyses.
Total dietary fiber (TDF) levels of the samples were varied between 32.15 to 36.73 g kg-1. This property may provide priority to PF
to be used in food formulations instead of wheat flour in terms of dietary fiber enrichment. FDPF showed the highest TDF (36.73 g
kg-1) value. ODPF showed significantly (p0.05) lower TDF values as compared to FDPFs.
FDPFs were found significantly higher (p0.05) in L value as compared to ODPFs, indicating lighter colour. The FDPFs were
significantly higher (p0.05) in a values than those of the ODPFs. These results showed that FDPFs were more red (indicated by
higher a* value). b* values of the FDPFs showed less yellowness (indicated by higher b* value) than those of the ODPFs (p0.05).
FDPFs showed lower water solubility (WS) values than ODPFs. The highest WS value (21.22 g 100g-1) was determined in the
ODPF. In particular, comparing data obtained from drying methods, it could be noticed that water holding capacities (WHC) in
FDPFs had statistically (p0.05) higher than those of ODPFs. Significantly (p0.05) higher oil binding capacities (OBC) were
observed in FDPFs when compared with ODPFs.
Emulsion capacity (EC) values of albumin solution were found to be 20.96 mL 100g-1. EC values of albumin solution supplemented
with PFs were significantly (p0.05) higher (51-53 mL 100g-1) than those of the albumin solution on its own.
Emulsion stability (ES) values of albumin solution were found to be 16 mL 100g-1. ES values of albumin solution with PFs (31-50
mL 100g-1) were significantly (p0.05) higher than those of the albumin solution on its own.
The PFs improved the emulsifying properties of albumin. These results highlight the possibility of using PF as a techno-functional
additive in some processed foods such as bakery products, beverages, ice cream and yoghurt.
Keywords: Pumpkin flour,dietary fibre,colour,functional properties
270
Rheologicaland Physical Properties of Soy Protein Emulsion Gels

Fang LI, Ying LIU
Food Science and Engineering, Wuhan Polytechnic University, P.R.China
Abstract: Soy protein, an important efficient emulsifier, is widely used by the food industry for incorporation into milk, yogurts, ice
cream, salad dressings, dessert products, etc. The objective of this study was to investigate the rheological and physical properties of
soy protein-stabilized emulsion gels as affected by protein concentration and gelation temperature. The modulus (G' & G''), fracture
stress and fracture strain of acid-induced emulsion gels after 20 h of GDL addition depended strongly on soy protein concentration
and gelation temperature. At increasing soy protein concentrations, acid-induced emulsion gels had shorter gelation times but higher
storage moduli (G'), fracture stresses and strains. Increasing gelation temperature decreased the gelation time, G', fracture stresses
and strains. Permeability and whey separation were significantly affected by the protein concentration and the gelation temperature.
A significant positive correlation was observed between whey separation and permeability coefficient in emulsion gels formed at
different temperatures.
Keywords: soy protein,emulsion gel,rheology,permeability,whey separation
271
Food Legumes
Change in Some Nutritional Characteristics of Legume Based Flour Mixtures After Cooking
Kevser KAHRAMAN1, Ferhat YUKSEL2, Safa KARAMAN3
1
Department of Material Science and Nanotechnology Engineering, Abdullah Gul University, Turkey
2
Department of Food Engineering, Gumushane University, Turkey
3
Department of Food Engineering, Erciyes University, Turkey
Legumes are one of the most important crops in the world. They are rich in protein and fiber; they also contain polyphenols, such as
flavonoids, isoflavonoids and phenolic acids. In this study, three different flours (wheat flour, common bean flour and lentil flour)
were mixed depending on a constructed mixture design and the impact of cooking on some nutritional characteristics was
investigated. For this purpose, common bean and lentil bean samples were grinded to pass 212 m sieve to obtain flour and fifteen
different flour combinations were prepared. Resistance starch (RS) and total dietary fiber (TDF) contents of the samples were
determined before and after cooking. A Rapid Visco Analyser (RVA) was used for the preparation of the cooked samples; the pastes
obtained from RVA were freeze-dried and grinded. The in-vitro glycemic index (GI) values of the cooked samples were also
determined. Common bean flour had the highest TDF content (23.9%) whereas wheat flour had the lowest (5.18%) among all
samples before cooking. After cooking, TDF contents of the samples increased significantly and they were recorded to be 27.9% and
8.8% for the common bean flour and wheat flour, respectively. RS content of the samples was also affected by cooking and RS
contents of the flour mixtures especially rich in common bean flour were determined to be significantly lower than the ones of
uncooked samples. RS level of control common bean flour was 24.2% while it decreased to 4.3% after cooking. In-vitro GI values of
the cooked samples were in the range of 94.4-123.5, where the GI value of white bread was assumed as 100. It was observed that the
glycemic index values of the samples significantly increased with the increase of common bean flour in the prepared flour mixtures.
Keywords: legume, common bean, lentil, glycemic index, resistant starch, total dietary fiber
272
Increasing the Resistant Starch Content of Black Chickpea (Cicer arietinum L.) Starch by an
Enzymatic Method
Dilara NILUFER ERDIL1, Hilal DEMIRKESEN1, Zeynep TACER CABA2
1
Food Engineering Department, Istanbul Technical University, Turkey

2
Food Engineering Department, Istanbul Aydn University, Turkey
Legumes are plant-derived nutrients that are important in human nutrition. Black chickpea is in dark color, in the desi family of
chickpeas and is closely connected to the Malatya culture. Locally it is consumed with a variety of recipes, although not known much
in outer regions. Legumes have many advantages in terms of nutrition; high edible protein contents (18-36%), high digestibility
degree of protein (78%), essential amino acids similar to animal protein beside considerable amount of starch. The digestibility of
starch in the food commodities varies depending on the food 's native state. Accordingly, starch in diet is composed of three separate
fractions; including rapidly digestible starch (RDS), slowly digestible starch (SDS) and enzyme- resistant starch (RS). Nowadays,
increasing the resistant starch content of foods is in interest as it has lower gycemic index value. Enzymatic method is one way of
increasing the resistant starch contents in foods.
Black chickpea used in this study is obtained from local markets. Starch isolated from chickpeas was ground to be used in the
analysis. Moisture contents (11.6% and 10.2%); protein contents (0.85% and 21.0), fat contents (0.4 % and 4.3%) were analyzed for
black chickpea starch and flour, respectively. Starch isolated from black chickpeas was modified by enzymes to form RS (DNE).
Also samples were obtained by applying enzyme on the gelatinized starch (GNE) and the retrograded control starch (RNK). For all
those samples, physicochemical and functional properties were determined and compared. Enzymatic modification process involved
40U/g pullulanase addition to both native and gelatinized starch, followed by incubation for 10 hours at 60 C with enzyme,
autoclaving at 121 C for 30 minutes and after 24 hours keeping at 4 C for retrogradation and lyophilization. RS contents found for
DNE and GNE were 16.4 % and 12.3%, respectively. When DNE and RNK were compared; RS content was found to increase about
40.6 % by the effect of enzyme. The RS content of the native starch and the flour was found to be 15.2 % and 5.0%, respectively.
Treatments made on the native black chickpea starch increased the amount of RDS and reduced the amount of SDS when compared
with the uncooked starch. On the other hand, these applications increased the amylose content of GNE significantly. Amylose
content in DNE was 24.4%, in RNK was 20.9%, and in GNE was 54.3%. Enzymatic and thermal applications increased the water
absorption capacity and water solubility index values. The swelling power increased in inverse relation to the RS content of the
sample. Applications also caused increases in the fat binding capacity and emulsifying capacity of the starch sample. Syneresis and
turbidity properties showed no distinct effects. Autoclaving and retrogradation applied samples had lower initial gelatinization
temperatures and the peak temperatures and enthalpy values of the samples were also reduced. Rapid visco analyzer (RVA)
measurements showed that viscosity values for native starch were reduced by enzymatic and hydrothermal applications, by means of
decreases in peak viscosity and final viscosity. X-ray diffraction results showed C-type crystallinity which is characteristic for
legume starches. The granular structure and distribution of the peaks obtained by scanning electron microscope (SEM) showed that
for native starch oval granular starch was dominant, whereas for the other starch samples granules were found to collapse due to the
effects of retrogradation. In this study; Type-3 RS production from black chickpea starch by a pullulanase enzyme was successfully
performed. The higher water absorption, water solubility, fat binding capacity and emulsion capacity of enzyme treated black
chickpea starch samples will make it possible to produce different products with desired quality parameters. Therefore, they may be
used as a functional ingredient instead of native starch form to increase the amount of RS.
Keywords: chickpea ,; resistant starch; ,pullulanase
273
Characterization of Brown Lentil Starch and Investigation of Resistant Starch Type V

Formation Using Different Types of Lipids
Bahar Nur OKUMU1, Zeynep TACER CABA2, Dilara NILUFER ERDIL1
1
Department of Food Engineering,, Istanbul Technical University, Turkey

2
Department of Food Engineering,, Istanbul Aydn University, Turkey
Pulses are considered as excellent sources of proteins (20-24%) and carbohydrates (50-60%). Lentil types comprise a wide variety
with different colors; yellow, red, green, brown and black. Brown lentil (Lens culinaris Medikus) is specific to Malatya region.It is
smaller in size when compared to green lentil and is ball shaped. Resistant starch concept attracts attention with its special health
benefits and recently amylose-lipid complex has been proposed as RS type V due to its resistance to enzyme hydrolysis. As it is
reported that the diet with RS type V reduced postprandial glycemic and insulin responses, RS Type 5 is suggested as a potential to
intervene in metabolic syndromes such as type-2 diabetes, obesity, hypertension and heart disease.
This study aimed to characterize the brown lentil starch and investigate the effects of different lipids or fatty acids (corn oil, olive oil,
soy oil, hydrogenated sunflower oil, palmitic acid and stearic acid) (10%, m/m) on amylose-lipid complex formation with brown
lentil starch. Proximate analyses both on brown lentil starch and flour were performed for characterization, while total resistant starch
content, starch digestibility, thermal properties and scanning electron microscopy (SEM) images were investigated to evaluate the
amylose-lipid complex and resistant starch formations. In addition, the effect of cooking on resistant starch formation was also
investigated.
Moisture contents (14.5% and 12.9%); ash contents (0.3% and 2.9%); protein contents (0.8% and 24.9%) and fat contents (0.4% and
2.5%) were analyzed for brown lentil starch and brown lentil flour, respectively. Resistant starch content of brown lentil starch was
found as 9.9%, which increased significantly by the addition of lipids or fatty acids. The highest resistant starch level was obtained
for samples treated with hydrogenated sunflower oil. When the resistant starch content of lipid added raw starch samples and cooked
starch samples were compared, it was seen that cooking provided approximately 2% increases in resistant starch contents.
Thermal properties of native starch and 10% lipid added raw and cooked starch samples were investigated by Differential scanning
calorimetry (DSC), but no difference was detected both for gelatinization peak temperatures (Tp) and enthalpy values of lipid added
starch samples and native brown lentil starch.
As observed from SEM images, brown lentil starch has oval granular shape and brown lentil flour has more complex structure with
protein molecules bound to starch granules. White transparent structures were observed in the images of lipid added starch samples.
They may be indicators of lipids or fatty acids interacting with amylose and filling the central cavity of the amylose single helix. The
images of cooked starch samples displayed that granular structures of starch were collapsed and crystal structures became more
evident because of cooking process.
In conclusion, different lipid types (corn oil, soy oil, olive oil, hydrogenated sunflower oil) and fatty acids (palmitic acid, stearic acid)
had different effects on digestibility of starch, amylose-lipid complex formation and thermal properties of starch. The interaction
between starch and lipids may be used to produce starch containing foods with reduced glycemic index.
Keywords: pulses,resistant starch,lipid,lentil
274
A Functional Seed: Mung Beans

Levent GLM1, Seydi YIKMI2, Sinem TRK ASLAN3
1
Poultry Farming Program, Abant zzet Baysal University, Mudurnu Sreyya Astarc Vocational School, Turkey
2
Culinary Program, stanbul Gelisim University, Istanbul Gelisim Vocational School, Turkey
3
Culinary Program, Pamukkale University, Tavas Vocational School, Turkey
Mung beans [Vigna radiata (L.) Wilczek], were firstly found in wild and culture form in countries such as Africa and India.
Nowadays, it is known that its agriculture is made in Southeast Asia, Africa, South America and Australia. Mung beans have an
important place among the legumes of which seeds can be eaten because they are easy to digest, and causes less swilling. The protein
needs are met in various countries via roasting, using it as flour or drying to be used in food. Apart from these, it has a wide usage
area in various sectors ( biscuit, bread ). In China it is used as an antidote or illnesses. In our country it is not widely used in
production of legumes. Again in our country it is defined to be grown up in Southeast Anatolia and Karaman with the name of
Me. They are also used in the areas where agriculture is done as in the other countries, in nutrition as various kinds of food and
soup. Mung beans have some benefits in medical area such as lowering cholestrol, preventing inflammation and blocking tumor
formation,and getting rid of toxin. Mung beans contain rich protein, essential fatty acid sources, tocopherol, sterols, sugar, organic
acids, amino acids and amines and additonally, some vitamin B and C were found in sprouted mung beans. The rich and high-quality
proteins situated in their structure give antibacteriel and antifungal feature. 100 grams mung beans, approximately 63 grams
carbohydrate, 24 grams of protein, 1.2 grams lipid, 1.25 grams of sodium and A, D, B12, vitamins such as C. With this study
conducted, it is aimed to decrease the use of the Mung beans in various sectors as they are valuable legumes and provide the usage
for medical benefits.
Keywords: Functional, Mung Beans, Healthy Legumes
275
Production of Nutritious Snack Foods by Extrusion of Fermented Faba Bean

Sultan Damla BILGILI1, Aylin ALTAN1, Sibel YACI2
2
1
Food Engineering, Mersin University, Turkey
Food Engineering, Karamanolu Mehmetbey University, Turkey
Faba bean (Vicia Faba L.) represents a good source of protein, dietary fiber and carbohydrates and provides many vitamins and
minerals. Five times more faba bean is used for animal feed than for human food. Development of faba bean-based products and new
processing methods are needed in order to increase consumption of faba bean. Therefore, the objective of this study was to evaluate
the potential use of faba bean for production of snack foods by extrusion processing and to investigate effects of extrusion die
temperature, screw speed and gum content on total starch, in vitro digestibility of starch and total, soluble and insoluble dietary fiber
contents of extruded foods. Faba bean flour was fermented at 37C for 6 h and subsequently dried in a forced air drier at 55C for 24
h. Fermented faba bean flour was extruded at 18% moisture content in a co-rotating twin screw extruder with five heating zones (4050-70-90-100C) and a circular die (4 mm). The feed rate was kept as constant at a value of 2.5 kg/h. Three way factorial design at
two levels was used for experimental design with factors of die temperature (130-150C), screw speed (300-500 rpm) and gum level
(1-4%). Analysis of variance (ANOVA) was performed to analyze the effects of factors on extrudate responses. In vitro starch
digestibility was assayed by employing porcine pancreatic amylase. Total, soluble and insoluble dietary fiber contents of the extruded
products were determined by using Megazyme dietary fiber assay kit (Wicklow, Ireland). ANOVA results showed that die
temperature and screw speed had a significant effect on starch digestibility whereas gum content did not affect significantly starch
digestibility. In vitro starch digestibility of faba bean flour was 145.2 mg maltose/g sample (d.b.). Starch digestibility of fermented
faba bean flour blends was in the range of 155.4 to 171.0 mg maltose/g sample (d.b.) while starch digestibility was between 311.0
and 450.0 mg maltose/g sample (d.b.) for extruded bean products. Extrusion process increased significantly starch digestibility of
extrudates when compared to the unextruded raw material. Total dietary fiber content of fermented faba bean blends were between
18.36 and 19.56% while it was 12.53% for faba bean flour. Total dietary fiber content of extrudates ranged from 20.68 to 24.37%.
Extrusion processing conditions and gum level had a significant effect on total dietary fiber content. Soluble dietary fiber content
changed from 4.0 to 7.62% while insoluble dietary fiber was in the range of 14.89 to 18.02% for extruded products. The effect of
gum level and die temperature was significant for soluble dietary fiber. Gum level and screw speed significantly affected insoluble
dietary fiber content of extrudates. These results suggest that it is possible to produce extruded foods from fermented faba bean flour
with improved nutritional profile.
Keywords: Extrusion,Faba Bean Flour,Nutritional Properties,Dietary Fiber
276
Mean Degree of Polymerisation of the Extractable and Non-Extractable Proanthocyanidins in

Plant-Based Foods[1]
zge DURKAN, Seher SERN KARAYYEN, Sedat SAYAR
Faculty of Food Engineering, University of Mersin, Turkey
Proanthocyanidins, also known as condensed tannins, are found in variety of edible plants as secondary metabolites. They are a
member of the flavanoids groups, formed by the condensation of dimers, oligomers or polymers with the flavan-3-ol structure. The
main units are generally (+)-catechin and (-)- epicatechin in plant-based foods. The linkage type are generally C4-C8 or C4-C6 Btype bonds. The proanthocyanidins found in plant-based foods are known to have antioxidant, antimicrobial and anti-allergic
activities. Moreover recent studies have reported that proanthocyanidins play an important role in prevention of cardiovascular
diseases and hypercholesterolemia. The structure of the proanthocyanidins, particularly their degree of polymerization (DP), plays an
important role on their nutritional benefits. The aim of this study was to determine mean DP of the extractable and non-extractable
proanthocyanidins in plant-based foods. In this study, seed coats from broad bean, red bean and green lentil and also grape seed and
carob pod fiber were used as the experimental samples. There are many chromatographic methods in the literature, developed for the
separation of proanthocyanidins. However, there is still no satisfactory method in terms of the simplicity and separation efficiency.
Reverse phase HPLC after depolymerisation with a nucleophilic reagent was the general method for the determination of DP.
Therefore, reverse phase HPLC after degradation of proanthocyanidins with toluene--thiol were used for the determination of DP
values. This method allowed determining the concentration of terminal units and extension units of the polymers and consequently
calculating the mean DP. According to the results, DP of carob pod fiber, grape seed, and the seed coats of broad bean, red bean and
green lentil were determined as 3, 5, 3, 5 and 3 respectively, for the extractable proanthocyanidins. These values were 81, 16, 4, 8
and 5, respectively, for the non-extractable proanthocyanidins. Thus, DP values of non-extractable proanthocyanidins were
considerably higher than the extractable proanthocyanidins, which is expected.
[1] This work was supported bythe Scientific and Technical Research Council of Turkey (TUBITAK) under Grant No. 213O248.
Keywords: legumes,tannins,proanthocyanidins,thiolysis,HPLC
277
Proximate and Mineral Composition of Cowpea (Vigna unguiculata (L.) Walp)

Landraces in Turkey
Nurcan AYAR GZELSOY1, H. zgl UURUM2, Orhan EREN3, Ayfer TAN4, Isa ZKAN5,
Birgl GNER5
1
Food Additives and Residues Department, Central Research Institute of Food and Feed Control, Turkey
2
Vegetal Products Department, Central Research Institute of Food and Feed Control, Turkey
3
Quality Control Department, Central Research Institute of Food and Feed Control, Turkey
4
Aegean Agricultural Research Institute, Aegean Agricultural Research Institute, Turkey
5
General Directorate of Agricultural Research And Policies, General Directorate Of Agricultural Research And Policies, Turkey
Turkey has access to a rich local biodiversity with high nutritional potential. A considerable diversity exists among the major crops
cultivated in Turkey, including wild relatives and landraces. Cowpea is one of the important legume crops in Turkey and there is a
great diversity of landraces between regions. It is better adapted to drought, high temperatures and biotic stresses than other crop
plant species. Green pods, fresh seeds and dry grains are consumed as different dishes and it plays an important role in the nutrition
of the local people in Turkey.
The purpose of the present study was to investigate the nutrient composition of dry grains of cowpea samples and to evaluate
potential contribution of 100g edible portion towards nutritional requirements (recommended dietary allowance; RDA). The dry
grains of cowpea samples were collected from zmir, Aydn and Mula provinces in Agean Region where the main growth area of
cowpea landraces in Turkey. After cleaning, three composite samples of each species were produced by homogenizing the edible
portion. The samples were ground into a fine powder before analyses. The proximate composition and mineral content of cowpea
samples were analyzed using standard methods and reference materials.
This study shows that dry grains of cowpea represent an important source of protein,(21.68/100g) and may contribute 40 per cent of
Recommended Dietary Allowances(RDA) for adults (over 30 years old). The dietary fiber content found in cowpea sample was
33.50g/100g and fiber provided by a 100 g portion may supply nearly 100% RDA for adults, given by EFSA. Dietary fiber has
beneficial effects on the digestive tract, including regulation of the intestinal function, the prevention of cardiovascular and chronic
diseases such as colon cancer.
Regarding mineral elements, cowpea samples are rich source of iron, zinc, magnesium and potassium (5.56, 3.34, 167, 1148
mg/100g, respectively). The dry grains of cowpea should also be highlighted for its high contribution to microelements nutritional
intakes, since a 100 g portion of the cowpea samples would provide nearly 30% of the iron RDA for females. The dry grains of
cowpea could be a good alternative to other commonly consumed legumes such as beans, lentils due to its high nutrient content.
However, it should be noted that nutrient content is not equivalent to bioavailability; preparation type may affect the nutrient content
of food samples. Further studies on phytochemical composition and bioavailability of the dry grains of cowpea would be valuable.
Keywords: Cowpea ,Nutrient content ,Recommended dietary allowance
278
The Effect of Ultrasound Treatment on Physical Properties of Some Legume Starches

Melis KARAMAN, Necati Bar TUNCEL, Esra KAYA, Nee YILMAZ TUNCEL
The aim of this study was to evaluate the physical properties of starches obtained from some legumes, namely faba bean (Vicia faba),
red and green lentils (Lens culinaris) and pea (Pisum sativum), with the aid of ultrasound treatment which was employed at the
amplitude of 40, 70 and 100%. The effect of ultrasound treatment was found statistically insignificant on water and oil binding
capacity of the legume starches which ranged between 1.142-1542 and 1.031-1.355 g/mL, respectively (p>0.05). Syneresis (mL),
which defines the expulsion of a liquid from a gel, was observed to be slightly higher in faba bean compared to the other legume
starches. The swelling capacity (g gel/ g starch) of green lentil starch was significantly higher than the others while it increased with
increasing temperature in all type of starches (p<0.05). The effect of ultrasound treatment was found significant only on the swelling
capacity of pea starch which tended to decrease with increasing amplitude (p<0.05). Further, the amount of water released after
freeze-thaw treatments was lowest in the starch gel obtained from green lentil (p<0.05). It was also significantly affected by the
ultrasound treatment and control samples displayed the lowest amount of released water (p<0.05). Although it was found statistically
significant, no consistent variation was observed in turbidity (ABS) of legume starches with regard to the ultrasound amplitude.
Keywords: legume, starch,ultrasound treatment ,physical properties
279
Nutrient composition, in vitro Digestibility and Mineral Availability Estimation of Fresh

Cicatelli Pasta Enriched with Vicia faba
Karima TAZRART1, Farid ZAIDI1, Monika HAROS2
1
Laboratoire dAlimentation et Nutrition, Facult des Sciences de la Nature et de la Vie. Universit Abderrahmane Mira, TargaOuzemmour-Bejaia, Algeria
2
Food Science, Institute of Agrochemistry and Food Technology (IATA-CSIC), Spain
Broad beans consumption is popular in the Middle East, North Africa and South America. They represent a source of energy, protein,
folic acid, niacin, vitamin C, magnesium, potassium, iron and dietary fibre. Epidemiologic studies have indicated that legume
consumption is inversely associated with the risk of coronary heart disease, type 2 diabetes and obesity. Furthermore, it promotes a
slow post-prandial blood glucose increase due to the presence of a high amount of non-digestible carbohydrates including resistant
starch and fibre. Legume proteins are known to contain high levels of lysine and threonine, two essential amino acids that lack in
cereal products. Hence, they represent an adequate complement to cereal proteins.
The purpose of the present work was to substitute durum wheat semolina in fresh Cicatelli pasta production with broad bean (Vicia
faba) flour at different percentages (10, 30 and 50%) in order to assess its quality attributes, cooking behaviour, starch and protein
digestibility and mineral availability.
Enriched pasta showed lower cooking time, higher dry matter loss but similar water uptake. The shape of pasta was not significantly
affected by the cooking process. Colour parameters indicated comparable brightness between samples and higher redness values for
enriched pasta. The incorporation of broad bean flour resulted in significant increase of proteins amounts (21% against 13.7% in
50% enriched pasta and the control, respectively), fibre, resistant starch (from 1.44% in the control to 2.47% in 50% pasta), ash and
minerals (Ca, Fe and Zn). The mineral dietary reference intake contributions were higher in fortified pasta and the enrichment
percentage of 30% was the highest level allowing improved iron availability. In vitro percent protein digestibility increased
proportionally with the broad bean substitution level. The rate of starch hydrolysis was reduced upon broad bean enrichment,
resulting in lower glycaemic index (GI) for enriched pasta (91.9, 83.4 and 71.3 in 10, 30 and 50% pasta, respectively) compared to
traditional pasta (95.9) and white bread (100).
Keywords: Fresh pasta,Broad bean flour,Cooking properties,In vitro digestibility,Mineral availability
280
Global Grain and Cereal Products Market

Benefits of Commodity Market and Licensed Warehouse System Cooperation
Handan KAVAKOGLU, Yasemin OKUR
Cereal Technologies Laboratory, Ankara Commodity Exchange, Turkey
A commodity exchange is a legal entity in which multiple buyers and sellers trade commodity-linked contracts on the basis of rules,
procedures laid down by the exchange and the principles stated in the Law numbered 5174 in Turkey.
Commodity exchanges may be established to perform country-wide, regional and international activities. In Turkey, Ankara
Commodity Exchange (ATB) has become a model with its projects and services since 1927. It was established as a Grain Exchange
and Grain and Pulse occupation committee is one of the first five occupation committee of ATB. In recent years Grain and Pulse
Storage and Marketing Area facility has started to service that contains Electronic Grain Marketing system which allows remote
access. In this facility, ATB and TMO-TOBB (Turkish Grain Board-The Union of Chambers and Commodity Exchanges of Turkey)
Agricultural Products Licensed Warehousing Industry and Trade Inc. serve together about exchange market and licensed warehouse
system. It is aimed to get a common standardization for agricultural products and storage under hygienic conditions without any loses
in their quality. So measuring the quality of agricultural products is one of the most important tasks in this system. As an authorized
classifier, Cereal Technologies Laboratory of ATB classifies the products which come from farmers according to their quality.
Commodity market and licensed warehouse system have important functions that benefit the farmers, buyers and government. With
this cooperation; safe, insured storage conditions are provided to the product owners, the prices of products are based on quality
measurement and qualified production is encouraged, with the registration of products which are sold tax loss and leakage is
prevented, e-trade potential is created, storage costs of government decrease in agricultural products, and employment increases in
different business fields like banking or insurance sector.
Keywords: commodity exchange,licensed warehouse ,agricultural product ,grain market
281
Effects of Climate Change in Wheat Production and Quality in the Southwest of Buenos Aires
Province, Argentina
Nelly SALOMN1, Alicia RUPPEL2, Maria Elena ANTONELLI2, Vernica MISLLER1,
Martha Beatriz CUNIBERTI3
1
Agronomy, University National of South, Argentina

Agricultural Economy, Grain Exchange Fruits and Products of Bahia Blanca, Argentina
3
Laboratory of biochemistry and grain quality, INTA-EEA Marcos Jurez, Cba., Argentina
2
In Argentina 5.26 million hectares of hard bread wheat and 80.000 hectares of durum wheat are sown every year of which 13% and
41% respectively are located in the southwest of Buenos Aires province (SWBA)
In the last years with an average production of 12.5 million tons our country is among the top ten exporters of wheat. Since 2000
Argentina started the categorization of wheat varieties by baking aptitude to obtain better trading conditions.
Wheat production is highly dependent on weather conditions: rain and temperature, both factors that affect yield, commercial and
industrial quality. Extreme weather events are more frequent in the world and in our country, so occur years of excessive rains and
drought periods that affect different regions of wheat production area. In the SWBA, this climate change has led to an increment of
hard bread and durum wheat production, affecting the quality of both hard and durum wheat during the last years, being 2008-2009
the crops of most pronounced droughts.
The largest volume of wheat exported through the Bahia Blanca port come from the SWBA and its destinations are 90% Latin
American countries and 3% Middle East countries.
The aim of this study was to analyze the impact of climate change in the evolution and fluctuations of production and quality of
TriticumaestivumL. and Triticum durumL., during 2007-2014 crops in SWBA.
Climate data and yield information of seven years were taken from the official website of the National Ministry of Agriculture,
Livestock and Fishery (www.minagri.gob.ar).
Hard Bread Wheat quality was analyzed by the parameters: Protein Content (humidity basic 13,5%) (PC), gluten content (GC),
alveographic W and farinographic stability (FS). Durum Wheat quality was evaluated by: Protein Content (PC), vitreousness%
(VIT), Color b (Cb) and Gluten Content (GC). The information was obtained from www.trigoargentino.com.ar.
Bahia Blanca Port and Maritime Chamberprovided export trade information discriminated by destination.
Statistics of position and dispersion were analyzed for the 12 districts in the SWBA, relating each variable with the production and
annual precipitation.
For Hard Bread Wheat statistical analysis showed that variables with less environmental and climatic variation, measured by the
coefficient of variation, were PC, GC and W. FS and Production presented more variation. For Durum Wheat all the variables
analyzed had more homogeneous behavior.
Negative correlation between quality and yield was confirmed. The marked decline in production during 2008 and 2009 were mainly
due to severe drought that reduced drastically the production area of the country. In 2012, extreme temperatures and strong drying
winds were the cause of this decline, by accelerating crop cycle resulting in very low test weight values.
Quality parameters of the four variables analyzed showed a decline trend in the crops studied.The main causes of the decrease in
baking quality were high temperatures that affected the crop at the moment of protein synthesis and soil nutrients deficiency by the
low use of fertilizer by farmers of this region, due to the lack of agricultural profitability.
Durum Wheat and Hard Bread Wheat showed a similar behavior in quality and yield variables. In 2012 crop Grain vitreousness
(VIT) values were low-due to high temperatures occurring at the end of crop cycle, accompanied by an increase of semolina
Keywords: climate change ,wheat,quality
282
Grain Production, Quality and Marketing of Argentine Wheat

Martha CUNIBERTI, Leticia MIR
Wheat and Soybean Quality Lab., INTA-EEA Marcos Jurez, Cba., ARGENTINA
In Argentina hard (bread) wheat represents 98% of the total production and the area range from 4,7 to 7,1 million hectares in the last
sixteen years. Yields variation from 2.8 to 3.5 ton per hectare explained why production was 16,6 million ton in 2007/08 and
declined to 8,1 million ton in 2012/13, influenced by environment conditions in this period of years. This cultivation area goes from
the northern provinces of Formosa and Salta to La Pampa and the south of Buenos Aires province. In this province almost 50 % of
the total wheat crop of the country is obtained. Durum wheat represents only 1% of the total wheat production with similar farm
yields to hard wheat. Soft, waxy and durum wheat are produced under contracts between industry and farmers. Argentina is the main
producer and the most important net hard wheat exporter country of South America region and fifth historical in the world (8th in the
last year). Its main destination is South America, mainly Brazil. Exports reach 6,7 million ton in the last five years and 6 million ton
are destined to domestic consumption. From this total amount 70 % goes to milling industry to obtain flour that will be transformed
in bread (71.3%), pasta (8.6%), biscuits, crackers, cookies (7.9%), flours for home consumption fractionated in 1kg packages (8.1%)
and different types of industrial bread (4.7%). Wheat Marketing is based on Standard of Commercial Grade. Hard wheat price
receives a bonus of 2% by protein content percentage or fraction when is above 11 % (13.5 % moisture basis) if the test weight is
superior to 75 kg/hl. When protein content is under 10.9% a gradual and accumulative discounts is applied. From 10.9%-10%
discounts of 2%, 9.9%-9.0% discounts of 3% and less than 9% discount of 4%. Since 1998 in Argentina bread wheat varieties are
classified by grain quality in three groups taking into account their commercial and industrial quality performance by a Quality Index
that reflects the assignation of numeric values to test weight, protein content, gluten content, milling yield/ash content ratio,
alveographic W, farinographic stability and loaf volume: Group 1: extra strong cultivars suitable for blending, represents 20% of total
production; Group 2: varieties adapted to traditional methods of baking (fermentation time longer than 8 hours) comprises about 45
% of annual production and Group 3: cultivars suitable for direct methods of baking (fermentation time less than to 8 hours),
represents 28 of national production. Only 5-10% of total production is classified and exported as speciality and the rest as
commodity. Faced with an increasing competition in the international market, the Argentine industry has taken a new approach to
quality. With customers demanding security on quality, for the first time, protein content is now being regularly tested at harvest.
This is, in addition, to an expanded testing regime to profile the overall quality of the wheat produced in the eight Argentine wheat
regions. Farmers, elevator companies, and millers work together to collect representative samples based on nominated tonnages.
These are aggregated to allow for testing of physical, milling, and dough properties by various laboratories around the country. This
joint industry approach has produced an annual Official Institutional Quality Reports, that has been published online
(www.trigoargentino.com.ar) since the 19992000 crop. In order to evaluate the industrial quality of wheat, test weight, milling
behavior, color, gluten and rheological analysis were developed. The results of the annual hard wheat quality survey carried out in
Argentina since 1999 until 2015 show that grain wheat has an average test weight of 80.13 kg/hl, protein content of 11,3% (13,5%
moisture content basis), wet gluten content of 26%, Alveographic W 285 x 10-4 joules and Farinographic Stability varies from year to
year since 11 to 32 minutes. In durum wheat higher protein content and acceptable gluten index and semolina color are usual.
Keywords: Argentina, wheat, production, quality, marketing
283
Cereals and Cereal Product Quality Evaluation/ Quality

Management
Assessment of Common Durum Wheat Cultivars Growing in Turkey in Terms of Some
Quality Traits Under Kahramanmara Conditions
Hseyin GNGR1, Ali TEKN2, Sevgi HEREK3, Ziya DUMLUPINAR2, Hasan GEZGN4, Tevrican
DOKUYUCU3, Turgay ANAL5, Aydn AKKAYA3
1
Field Crops Department, Duzce University, Turkey

Agricultural Biotechnology Department, Kahramanmara St mam University, Turkey
3
Field Crops Department, Kahramanmara St mam University, Turkey
4
Director, East Mediterranean Transition Zone Agricultural Research Institute, Turkey
5
Quality parameters in durum wheat are essential for pasta making industry. In this study, 14 genotypes commonly grown in Turkey
were evaluated in 2014-2015 cropping season under Kahramanmara conditions. The experiment was arranged in a randomized
complete block design with four replications.
In the study, traits such as thousand kernel weight (1000-KW), test weight (TW), protein ratio (PR), gluten content (GC) and yellow
pigment content (YPC) were investigated.
According to results, genotypes differed for all traits except TW. Sarbaak cultivar had the highest 1000-KW (53.15 g), while had
the lowest PR and GC (9.8 and 8.72%, respectively). The highest PR (14.40%) was obtained from Karaklk genotype, while it had
the lowest 1000-KW and YPC values (43.94 g and 12.00, respectively). In addition, Svevo cultivar had the highest TW (73.85 kg)
and Cesare cv. was the highest for GC (12.75%), while Saragolla cv. was the highest in YPC (21.80).
Among the investigated traits, there was a negative correlation between 1000-KW and PR (r=-0.446**), GC (r=-0.296*). However,
the relationship between PR and GC was positive (0.819**), while a negative correlation was determined with YPC (r=-0.678**). In
addition, correlation between YPC and GC was found negative (r=-0.641**).
Keywords: durum wheat, quality, gluten content, protein ratio
284
Some Bread-Making Quality Related Trait Performances of Bread Wheat Cultivar Grown
under Mediterranean Conditions
Hasan GEZGINC1, Abdulkadir TANRIKULU2, Ali TEKIN3, Sevgi HEREK2, Ziya DUMLUPINAR3, Hseyin
GNGR4, Tevrican DOKUYUCU2, Turgay ANAL5, Aydn AKKAYA2
1
Director, East Mediterranean Transition Zone Agricultural Research Institute, Turkey

2
Field Crops Department, Kahramanmara St mam University, Turkey
3
Agricultural Biotechnology Department, Kahramanmara St mam University, Turkey
4
Field Crops Department, Dzce University, Turkey
5
Plant breeders put high efforts in developing cultivars with high quality, besides high yield. An experiment was carried out to
evaluate most grown bread wheat cultivars with recent developed ones. In the study, 18 cultivars were used to determine
performance of quality traits under Kahramanmara conditions in 2014-2015 growing season. The experiment was arranged in a
randomized complete block design with four replications.
The quality parameters such as protein content (PC), wet gluten content (WGC), Zeleny sedimentation value (ZSV), Alveograph
energy (W) and Hardiness (H) were investigated.
Results show that bread wheat cultivars varied for all traits investigated (P<0.01). Karacada 98 cultivar had the highest value for all
traits (PC: 13.52%, WGC: 31.57%, ZSV: 41.67 ml, W: 310.50 J and H: 70.57). Cumhuriyet 75 cv. had the lowest values for ZSV and
H (27.45 ml and 33.40, respectively), while the lowest PC and WGC values (11.45% and 26.22%, respectively) were obtained from
Basribey 95 cultivar.
Among the investigated traits, there was a positive and significant correlation between PC and WGC (r=0.932**), ZSV (r=0.922**),
W (r=0.845**) and H (r=0.220**). On the other hand, WGC was positively correlated with ZSV (r=0.917**) and W (r=0.935**).
Keywords: bread wheat, quality, protein content, Zeleny sedimentation,wet gluten content
285
A Reliable Assay for the Detection and Quantification of Adulteration in Wheat Flour Based
Composite Breads
Ceren BAYRA1, Arzu BAMAN2, Remziye YILMAZ2, Hamit KKSEL3
1
Department of Bioengineering, Karamanolu Mehmetbey University, Karaman

2
3
Food Engineering Departmen, Hacettepe University, Ankara
Utilization of rye, maize and oat flours in bakery products has been increasing in recent years due to their health benefits.
Supplementation with rye, maize and oat flours has advantages such as supplying higher amounts of protein, soluble/insoluble
dietary fibers, antioxidants, minerals and vitamins. The minimum levels of non-wheat flours in composite bread are regulated by law
in most countries. In Turkey, the minimum levels are 30, 20 and 15% for rye, maize and oat breads, respectively. However, when the
amount of rye, maize and oat flour is increased, the relative concentration of gluten decreases, causing inferior quality characteristics,
especially in terms of volume. To overcome this problem, bakers decrease the amount of non-wheat flour in the product, instead of
using other technical solutions. Such a non-compliance with the legislation is considered adulteration. Methods to determine the
composition of the breads supplemented with non-wheat flours with sufficient accuracy do not exist and new methods are needed.
The aim of the present work was to detect the presence of rye, maize and oat flour in wheat-based composite breads and
quantification of them by using a new SYBR green based qPCR system. In conclusion, PCR successfully amplified products of both
flour samples and wheat based composite samples and the data from this study also demonstrated that Real Time PCR can be used to
detect the presence and quantify rye, maize and oat flour in wheat-based composite breads using a new SYBR green technique.
Keywords: bakery products,health
286
Determination of the Quality Parameters on Some Bread Wheat Genotypes in TrakyaMarmara Region of Turkey
Turhan KAHRAMAN1, Turgay ANAL2, Irfan ZTRK1
1
Field Crops, Trakya Agricultural Research Institute, Edirne

Cereal Technologies Laboratory, Field Crops Central Research Institute, Ankara
The objective of this research was to examine quality parameters on some winter bread wheat genotypes in Trakya-Marmara Region
during crop growing periods of three years (2009-2010, 2010-2011, 2011-2012). The number of genotypes used in 2009-2010, 20102011 and 2011-2012 were 404, 511 and 231, repectively. Quality parameters (thousand kernel weight, test weight, protein content,
wet gluten content, gluten index, and Zeleny sedimentation) were taken into consideration. Correlations between characters were
determined. Result showed that, data of thousand kernel weight, test weight, protein content, wet gluten content, gluten index, and
Zeleny sedimentation in 2009-2010, 2010-2011, 2011-2012 were 28,1-48,8 g, 70,9-86,3 kg/hlt, 8,2-13,5%, 15,5-45,0 %, 40,8-99,6 %
and 20-70 ml; 19,1-41,6 g, 66,1-84,8 kg/hlt, 8,7-18,0 %, 19,6-56,4 %, 35,6-99,7 % and 23-75 ml; and 32,8-53,2 g, 77,4-87,6 kg/hlt,
10,1-14,6 %, 27,7-48,6 %, 31,6-98,8 % and 26-61 ml, respectively. Correlations between protein content with; test weight
(0,4427**), wet gluten contents (0,7596**) and Zeley sedimentation (0,6349**); between test weight with wet gluten content
(0,3119**) and Zeleny sedimentation (0,3524**); between Zeleny sedimentation with wet gluten content (0,3348**) and gluten
index (0,2943**) were found to be positive and significant. Whereas, correlations between protein content with thousand kernel
weight (-0,3133**) and gluten index (-0,2690**); between gluten index with thousand kernel weight (-0,1262*) and wet gluten
content (-0,6032**); between Zeleny sedimentation with thousand kernel weight (-0,2758**) were negative and significant in year of
2009-2010.
Correlations between test weight with thousand kernel weight (0,5758**), gluten index (0,1653**) and Zeley sedimentation
(0,1079*); between wet gluten content with protein content (0,8986**) and Zeleny sedimentation (0,4168**); between Zeleny
sedimentation with protein content (0,5485**) and gluten indeks (0,3216**) were determined as significant and important positive.
Moreover, correlations between protein content with thousand kernel weight (-0,4514**), test weight (-0,1937**) and gluten index (0,2353**); between gluten index with gluten content (-0,4878**); Zeleny sedimentation with thousand kernel weight (-0,1811**)
were significant and negative in year of 2010-2011. In 2011-2012 production year, correlations between test weight with thousand
kernel weight (0,2386**), protein content (0,1769**), wet gluten (0,1802**) and Zeleny sedimentation (0,2193**); between gluten
content with protein (0,7579**), thousand kernel weight (0,1920**) and Zeleny sedimentation (0,1302*); between Zeleny
sedimentation with protein content (0,3270**), gluten index (0,5453**) were also determined as significant and positive. On the
other hand, there were significant and negative correlations between gluten index with protein content (-0,2145**) and wet gluten (0,4934**).
Significant variations and differences among quality characters must have been sourced from vast differences between years, climatic
conditions and genotypes. In the support of this, while correlation between test weight and thousand kernel weight was insignificant
in the first year, this correlation was found to be significant and positive in the second and third years.
Keywords: Bread wheat genotypes,quality parameters,correlation
287
A Comparison of Macro and Micro Element Contents in Some Grains

Selami YAZAR1, Hasan GEZGN2, Emin DNMEZ3, Turgay ANAL4
2
1
Field Crops, Central Research Institute for Field Crops, Turkiye
Field Crops, East Mediterranean Transitional Zone Agricultural Research of Institute, Turkiye
3
Wheat Breeding, Central Research Institute for Field Crops, Turkiye
4
Quality Evaluation and Food, Central Research Institute for Field Crops, Turkey
The world population has increased in geometrical ratio; agricultural production is far from meeting demands for food. Not only crop
production is vital but also products with high nutrition are important in order to provide adequate and nutritionally balanced diet to
the world. Consuming whole grains as part of a healthy diet have been linked to disease prevention. Whole-grains are important
sources of many nutrients, including fiber, vitamins and bioactive components. Also grains are rich in content of both micronutrients
(zinc, iron, cupper, sodium, boron, nickel and manganese) and macronutrients (calcium, magnesium, potassium, phosphor and
sulphur). Minerals play a fundamental role in human health and malnutrition and particularly deficiency in zinc and iron afflict 3
billion people worldwide.
The aim of this study was to compare the contents of some macro and micro elements (Ca, Mg, Mn, K, P, Na, Fe, B, Cd, Cu, Ni, Zn)
in whole grains of durum wheat, bread wheat, hulless barley, barley, rye, chickpea, lentil, bean, quinoa, siyez wheat, kaplica wheat
and snter wheat). The grains were milled with centrifuge mill (Retch ZM200 with 0,5 mm sieve, Germany) and mineral content
were determined by ICP-OS-700 instrument. Phosphor (P), potassium (K), cupper (Cu), nickel (Ni), zinc (Zn), boron (B), manganese
(Mn), iron (Fe), sodium (Na), magnesium (Mg), calcium (Ca) and cadmium contents of grains in the range of 580.7-273.2 mg/100g,
733.3-280.3 mg/100g, 8.4-5.8 mg/100g, 0.36-0.29 mg/100g, 5.1-1.5 mg/100g, 0.213-0.40 mg/100g, 4.7-1.2 mg/100g, 6.7-2.3
mg/100g, 3.7 -2.7 mg/100g, 256.0-120.5 mg/100g, 142-33.5 mg/100g, 3.17-0.51 mg/100g, respectively.
The highest and the lowest P, K, Ca, Mg, Na, B, Cd, Cu, Fe, Mn, Ni and Zn contents were found in kaplica wheat and durum wheat,
lentil and hulless barley, bean and rye, bread wheat and lentil, hulless barley and back wheat, quinoa and rye, siyez wheat and buck
wheat, bean and hulless barley, quinoa and lentil, bean and barley, bean and barley, siyez wheat and rye, respectively. Wide genetic
variation of minerals was found among the different grains. It can be concluded that the consumption of whole-grains are important
to achieve a significant improvement in human micronutrient status mainly for the populations with malnutrition and mineral
deficiency.
Keywords: macro elements, micro elements, grain, wheat, mineral deficiency
288
Using Mixograph for Evoluation in Bread Wheat Breeding Material

Turgay ANAL1, Ali KO2, Murat OLGUN3
1
Grain Quality and Evoluation, Central Research Institute for Field Crops, Turkey
2
Field Crops, General Directorate of Agricultural Enterprises, Turkey
3
Field Crops, Osman Gaz University,, Turkey
Selection of potential promising lines from breeding material has important role in wheat breeding programs. Success of the
programs depends on selection of high quality lines at early stages. Some rheological tools such as Alveograph and Farinograph can
be used but at early stages plant breeders usually do not have enough material for performing those analyses. On the other hand
Mixograph needs lower amount sample as compared Alveograph and Farinograph and it is suitable for the selection of high quality
genotypes at early stages of breeding programs.
The objective of this study was to screen genotypes by using a 10-gram computerized Mixograph with Mixsmart software. Bread
wheat breeding material (346 genotypes) having various agricultural characteristics and origins were grown in Gzl Farm of
General Directorate of Agricultural Enterprises in Sivas province during the crop growing season of 2014-2015. Grains from each
cultivar were milled using a Brabender Quadrumat Senior mill after being conditioned to 15% (w/w) moisture level overnight. The
samples were tested for thousand kernel weight (TKW), protein content, wet gluten content, dry gluten content, Zeleny sedimentation
value, Mixograph (water abortion, peak time, peak value, curve area) were investigated according to international methods (ICC,
2000). The average values for TKW, protein content, wet gluten content, dry gluten content, Zeleny sedimentation value, Mixograph
water absorption, peak time, peak value, right of peak slope and curve area were 43.7g, 10.6 %, 31.6%, 10.9 %, 37.6 ml, 59.2 %, 3.3
min, 76.63%, -19.97 and 203.4 %Tq*min, respectively. The analyses results are compared with the average and those of the check
samples values in the trial and the material is divided into two groups. 120 lines had stronger gluten properties suitable for making
bread and other 80 lines had weaker gluten properties suitable for cookies and noodles. It can be concluded that Mixograph is a
relatively fast tool which is useful for screening breeding material, especially at early generations.
Keywords: wheat quality,mixograph,Mixograph water absorbtion,mixograph curve area
289
Evaluation Ofdifferent Features for Grain and Hay of Selected Some Triticale Lines
Andvarieties
Emel ZER1, Sah Ismail CERT1, Aysun AKCAIK2
1
Breeding and Genetics, Bahri Dada International Agricultural Research Institute, TURKEY
Quality and Technology Department, Bahri Dada International Agricultural Research Institute, Turkey
In 2014-2015 planting season a trial set formed from 20 lines and 5 standard varieties of triticale yield trial planted with a seeder at
Konya Bahri Dada IARI Central irrigated field of plots 6 row- 5 meters (plantation area:6m2). In the experiment grain yield (t/ha),
plant height (cm), Thousand Kernel Weight (TKW; g), grain protein (%), SDS, hectoliter (L), % cellulose, ADF %, NDF %, harvest
Index ( %), the green grass % dry matter in terms of 11 features, lines and varieties were compared.According to the results obtained:
12 lines and 3 varieties passed grain average yield: the highest grain yield obtained from the Line -9 ( 8.987 t / ha ) and the standart
variety Alperbey ( 7.930 t / ha ). The other characteristics were considered respectively; in terms of plant height;10 lines and 3
standart (Line -16 ( 122.5 cm) - Karma-2000 ( 121 cm ), TKW purposes; 10 lines and 4 standart (Line -18 ( 44.2 g)- mranhanm
(40.6 g), % of dry matter terms, 12 lines and 2 standart (Line-2 (28.5%) and mranhanm (27.6%)); 12 lines and 2 standart of terms
Harvest Index ( Line -1 ( 30.3 %) and mranhanm ( 28.3%) ); Grain protein % in terms of the 12 line and 3 standart (Line -23 (
12.0% ) and Mikham -2002 (11.4%) ); for SDS results; 13 Line and 4 standart ( Line -17 (21.5%) and mranhanm ( 21.0 %) );
Heltoliter; 6 Line and 3 standart (Line -19 ( 73,7 l ) and Tatlcak -97 ( 73.3 l) ); Cellulose % 11 line and 2 standart (Line -8 ( 35.2 %)
and Alperbey ( 35.5 %) ); ADF % 8 line and 2 standart (Line -24 ( 43.4 %) and mranhanm ( 37.9%) ), and NDF % 11 line and 4
standart (Line -8 ( 63.4 %) and Karma -2000 (% 56.0 ) ) gave results on average.The results are compared to lines in -Line 8, Line 17 and Line- 22 has showed very good performance in terms of examined the all characteristic. As a conclusion; need to make more
studies on these lines for green grass or hay for understanding on the use in animal nutrition and uses as crossing material for triticale
breeding for gaining better performance for improvement the lines.
Keywords: Triticale, ADF,NDF, Yield
290
Determination of Lactic Acid Bacteria and Metabolite Contents in Traditional Tarhana

Produced from Home Made Yoghurt
Yekta GEZGINC
Food Engineering Department, Kahramanmara Sutcu Imam University, Kahramanmara
Tarhana is a traditional fermented food described as a dry form of yoghurt-cereal mixture. It is consumed as a snack food in the form
of dried or semi-dried in some countries. Lactic acid bacteria and yeasts are the major group of microorganisms associated with
traditional fermented foods. The aim of this study to determine the content of lactic acid bacteria and metabolites in different homemade yoghurts and traditional semi-dried tarhana samples. In this study, 18 semi-dried tarhana were produced by using 18 different
home-made yoghurts. Lactic acid bacteria and yeasts were isolated from yoghurt and semi-dried tarhana samples. Isolated bacteria
and yeasts were identified by using biochemical and molecular techniques.The enumeration of lactic acid bacteria and yeast was
performed for each sample and the number of all microorganisms in yoghurt were found to be significantly higher than in semi-dried
tarhana (p<0.05). Also, each sample was analyzed in terms of metabolite profile by using high-performance liquid chromatography
(HPLC). Lactic acid contents of yoghurt samples were varied between 27.871.61 and 165.320.30 mg/kg while this acid was
between 1.700.35 and 22.031.05 mg/kg in semi-dried tarhana samples. Acetaldehyde content was found in the range of
15.322.56- 179.373.99 mg/kg and 1.890.25 - 61.081.35 mg/kg in yoghurt samples and in traditional semi-dried tarhana
samples, respectively.
Keywords: tarhana, yoghurt, lactic acid bacteria, 16S rRNA, lactic acid and acetaldehyde metabolite
291
Development of Near Infrared Spectroscopy (NIRS) Calibration Equations for Determining

Some Barley Quality Parameters
Arzu AKIN1, Yaar KARADUMAN2, Turgay ANAL3
1
2
Quality and Technology Department, Transitional Zone Agricultural Research Institute, Turkey
Quality and Technology Department, Transitional Zone Agricultural Research nstitute, Turkey
3
Near infrared spectroscopy (NIRS) technique is a very useful method in determination of quality properties of breeding material
especially in early generations because of the high number of materials that can be tested. Like other cereals for barley breeding this
rapid and non-destructive technique has great potential to measure some important parameters. In this technique developing
calibration equations in NIRS using standard methods is the most vital stage for obtaining accurate results.
In this study; moisture, protein, starch and beta-glucan parameters of barley were analyzed using near infrared spectroscopy (Foss
NIR6500) and calibration development by using WINisi calibration development program. Modified partial least squares on NIR
spectra (8501048.2 nm) were developed for each constituent. The best models were obtained for moisture, protein, starch and betaglucan with r2 = 0.99, 0.89, 0.94, and 0.87, respectively.
With low cost and high speed in analysis these developed models will be used to screen barley breeding material mainly in early
stage.
Keywords: protein, starch, beta glucan, near infrared spectroscopy,barley,quality
292
Characterization of Rice Bran Wax Based Oleogels and Utilization as Shortening Alternative
Behic MERT
Food Engineering, Middle East Technical University, Turkey
Shortening is an edible fat and one of the important ingredients in bakery products such as cakes, cookies and pastries. It assists
entrapment of air during creaming process, leading to aeration and leavening essential for the structure and geometry of the products.
Shortening plays a critical role in providing softer texture and desirable flavor of the final products because it prevents the cohesion
of gluten strands during mixing. Cookie is a baked product with significant amount of fat and the development of well aerated short
dough is the initial step for preparation of cookies with commonly accepted textural properties. The objective of this study is to
investigate the potential application of oleogels containing rice bran wax (RBW) to replace shortening in cookie. Incorporation of
RBW in sun flower oil (SFO) showed that RBW based oleogels can form self standing solid like structures. Rheological analysis of
the samples revealed thixotropic behaviour of the oleogels. Higher concentration RBW resulted in harder oleogels with better
shortening ability. Results of this study showed that highly unsaturated RBW based oleogels can be utilized to form shortg dough
products with acceptable textural and physical properties.
Keywords: Rice bran wax, Cookie, texture,shortening
293
Effects of Location Onsome Quality Traits in Durum Wheat (Triticum Durum) Varieties
Ferda NSAL1, Hamit KKSEL2, Turgay ANAL1
1
2
Food Angineering, Hacettepe University, Turkey
Durum wheat (Triticum durum) is primarily used for the production of high-quality pasta products because of its color, flavor and
cooking properties. Grain protein content, color, kernel size and vitreousness are important in durum wheat quality, as they are
strongly related to semolina yield, bright yellow appearance of semolina and cooking properties of pasta products. Quality of durum
wheat can be affected by environmental conditions such as location, rainfall, soil fertility and temperature.
The objective of this study was to determine effects of location on some quality traits in durum wheat varieties. Five durum wheat
varieties (Kzltan 91, Eminbey, -1252, Altn 40/98, Mirzabey 2000) which were grown in four locations (kizce, Ula, Malya,
Altnova) during the 2013 2014 growing season were used. In the study, varieties were evaluated in terms of thousand kernel
weight, vitreousness, grain hardness (determined by Single Kernel Characterization System - SKCS), kernel size distribution
(determined by sieve analysis), b*(yellowness) value and protein content.
Results were evaluated by Principal Component Biplot Analysis. The average data of four locations were between 41.7 47.2 g for
thousand kernel weight, 10.9 - 15.9 % for protein content, 24.5 25.0 for b*(yellowness) value, 66.2 99.0 % for vitreous kernel
count, 58.3 - 81.3 % for grain hardness, 56.0 - 71.1 g for the amount of grain above > 2.5 mm sieve and 0.6 - 4.6 g for the amount of
grain below < 2.2 mm sieve. The highest protein content, b*(yellowness) value and vitreous kernel count were determined in Malya
location. The highest thousand kernel weight and amount of grain above > 2.5 mm sieve were determined in kizce location.
According to results obtained from four locations; Eminbey and Altn 40/98 varieties gave better results in terms of thousand kernel
weight , protein content, vitreous kernel count and grain hardness ; Mirzabey 2000 and Kzltan-91 varieties gave better results in
terms of the amount of grain above > 2.5 mm sieve.
Keywords: durum wheat, quality traits, location,genotype
294
Instrumental Methods of Texture Measurements in Gluten-Free Products

Nihal IMEKLI1, Ismail Sait DOGAN2
1
2
Food Processing Programme, Technical Vocational School, Siirt Univesity, Siirt, TURKEY
Food Engineering Department, Engineering Faculty, Yznc Yl University, Van, TURKEY
Food texture is a key sensory feature not only well appreciated by consumers but also used by consumers as a quality indicator of a
food product. It is important to know understanding to design new foods basic structurefunction relationships of food components.
Market availability of products made from naturally gluten-free flours such as rice, corn, pseudo-cereals and other alternative sources
in combination with additives suchas non-gluten proteins, hydrocolloids and emulsifiers is increasing, aiming at maintaining the
desired textural properties on one hand and enhancing the nutritional valueon the other.
A wide range of instrumental devices and experimental techniques have been developed, and many of them are now commercially
available. These include various rheometers for the precise characterization of texture-related physical and mechanical properties,
various empirical devices for fast characterization of some specific textural properties, and various instruments that mimic eating and
oral processing and offer easy quantification of textural properties and prediction of consumers perceptions. In this study
instrumental methods such as pasting properties of gluten- free flours, farinograph, rheometer and large deformation measurements,
DSC (Differential Scanning Calorimetry) and XRD (X-Ray Diffraction) measurements in gluten-free food components and products
were discussed.
instrumental methods gluten-free RVA XRD texture
Keywords: DSC,gluten-free , instrumental methods, RVA,texture,XRD
295
Textural and Pasting Properties of Wheat Flour Doughs Enriched With Buckwheat and
Coconut Flours
Ferhat YUKSEL1, Safa KARAMAN2, Kevser KAHRAMAN3, Osvaldo H. CAMPANELLA4
1
Department of Food Engineering,, Gumushane University, turkey

2
Department of Food Engineering,, Erciyes University, turkey
3
Department of Material Science and Nanotechnology Engineering, Abdullah Gul University, turkey
4
Department of Agricultural and Biological Engineering, Purdue University, USA
Coconut flour is a good source of dietary fiber and can play an important role in intake of dietary fiber. There is also an interest in
buckwheat due to its high nutritional value (dietary fiber, polyphenolic compounds, etc.). In this study, wheat flour dough was
enriched with buckwheat and coconut flours at different concentrations and the pasting properties of the mixtures and the texture
profile analysis of dough samples prepared with the mixtures were determined. Peak viscosity of wheat flour was 1218 cp, while the
mixes enriched with coconut and buckwheat flours at a ratio of 20% had peak viscosities of 930 and 1391 cp, respectively. Final
viscosity of wheat flour sample was 885 cP and it decreased with the addition of coconut and buckwheat flours. Increasing the
buckwheat flour and coconut flour content in the mixtures caused decreases in the setback values of the samples. The highest
hardness value was measured for the mixture of wheat flour:coconut flour at the mixing level of 80:20, while the lowest value was
measured for the wheat flour: buckwheat flour at the mixing level of 90:10. Adhesiveness values of the samples were also affected by
the flour enrichment ratio and an increase in the addition level caused an increase in measured adhesiveness. It can be concluded that
preparation of flour mixtures for commercial applications may affect the physico-chemical characteristics of the products during
processing.
Keywords: Dough, coconut, buckwheat, texture profile analysis, pasting
296
Bread Wheat Quality: Rheological Characteristics of Some Local and Imported Bread Wheat
Samples of Turkey
1

Departmen of Food Engineering, Sleyman Demirel University, Turkey
Rheological characteristics of dough that is obtained from bread wheat flour affects the quality of the product crucially. The
rheological parameters such as stability, water absorption, extensibility and the resistance against to extension are generally used in
order to determine the differences in flour quality and decide on the suitable raw material. It was aimed to reveal the rheological
characteristics of flour types that are obtained through local (Cumhuriyet75, Tosunbey, zmir85, Panda, Bezostaja, Esperya, Negev,
Adana99, Flamura, Toros) and imported (Kazakstani and Russian) wheat samples so as to produce wheat flour for bread by flour
factories in Lakes Region (Isparta, Burdur and Afyonkarahisar provinces of Turkey). For this purpose various flour types were
applied to test with SMS/Kieffer gluten and dough extensibility rig and The Dobraszczyk-Roberts (D/R) dough inflation system by a
Stable Micro Systems TA.XTPlus Texture Analyzer and farinograph.
According to farinograph results for water absorption values of flours varied between %64.50 (Bezostaja) and %53.70
(Cumhuriyet75). The highest stability were found to be in Adana99, Toros and Esperya in 18.70, 18.30 and 18.10 mins., and the
lowest stability were in types of Cumhuriyet75, Rus and zmir85 in 7.10, 6.10 and 4.70 mins. Degree of softening (after 12 min)
varied between (Toros and Negev) with 0.00 B.U. and (zmir85) with 72.00 B.U.
When SMS/Kieffer gluten and dough extension test results are taken into consideration, maximum resistance against to extension
was displayed by Russian with 31.23 g and Kazakstani with 29.41 g, and the lowest ones were Esperya with 14.86 and Bezostaja
with 11.85 g. Regarding extensibility, as Bezostaja displays the highest with 61.76 mm, it was respectively followed by Tosunbey
with 42.21 mm and Negev with 40.57. The lowest extensibility were identified respectively in Cumhuriyet75 with 17.62, zmir with
20.13 mm, Russian with 20.30 mm. The samples that have the highest area values were Kazakstani with 1141.82 g.mm, Russian with
978.27 and the lowest ones were Cumhuriyet75 with 566.91 g.mm and zmir85 with 650.50 g.mm.
According to results of D/R test for dough inflation in texture analysis device, wheat flours pressure values against extension
changed between (P) 54.64 mm (Bezostaja) and 195.29 mm (Cumhuriyet75). When extensibility were taken into consideration, as
Bezostaja (45.30) had the highest extension capability, Russian had the lowest (14.79 mm). The types that have the highest bread
energy were respectively Kazakstani with (184.31 J*10000), Tosunbey with (165.72 J*10000) and Flamura with (163.97 J*10000),
and the lowest ones were Panda with (93.06 J*10000) and Bezostaja with (96.54 J*10000).
As a result, as imported wheat products have higher resistance values against to extension, they had lower extensibility. Starting from
the view that there should be a specific ratio between resistance against to extension and extensibility in good bread wheat flour, it
was concluded that Bezostoja type was found to have high rheological quality in comparison to others.
As seen in the results, rheological quality of flour varies to a large extent according to wheat type. Therefore, in order to produce
bread wheat flour that is in standard quality, one needs to pay attention to the correct selection of raw material, and when necessary
the use of local types should be increased through blending.
Keywords: Bread Wheat, Dough, Rheology, Extensibility, Dough Inflation
297
Cereal Based Dairy Products

Yamur ERIM KSE, enol KSE
Food Engineering, Yuzuncu Yil University, TURKEY
Cereal based functional components such as dietary fiber which is a group of food components improves human health. It is resistant
to digestive enzymes. Influence of different processing treatments changes the physicochemical properties of dietary fiber and
improves their functionality. Based on their simulated intestinal solubility, dietary fiber could be classified in soluble or insoluble
fiber. Soluble fibers include pectins, beta-glucans, gums, and inulin; insoluble fibers include cellulose, hemicellulose, lignin, cutin,
suberin, chitin and chitosan. Dietary fiber components organize functions of large intestine and have important physiological effects
on glucose and cholesterol, mineral bioavailability and lipid metabolizm. Today, dietary fibers are known to be protective effect
against stroke, constipation, hypertension, duodenal ulcer, various types of cancer, cardiovascular diseases, diabetes and obesity.
Because of its numerous beneficial effects, consumption of dietary fiber has been increasing in recent years. Commercial dietary
fiber on food production, especially in dairy products, may contribute to public health. In this study, the importance of dietary fiber
use in dairy products is discussed.
Keywords: Cereal based products,dietary fiber,dairy products
298
Nutrient Composition of Siyez (Triticum monococcum L.) Landraces in Turkey

Krad ZBEK1, Nurcan AYSAR2, Nurgl SARI1, Rukiye Murat DURAN3, Sevin KARABAK4, Rahmi
TACI4, Isa ZKAN5, Birgl GNER5
1
Turkish Seed Genebak, Field Crops Central Research Institute, TURKEY

Food and Feed Control, Central Research Institute of Food and Feed Control, TURKEY
3
Field Crops Central Research Institute, Field Crops Central Research Institute, TURKEY
4
Agricultural Economy, Field Crops Central Research Institute, TURKEY
5
General Directorate of Agricultural Research And Policies, General Directorate of Agricultural Research And Policies, TURKEY
2
Wheat landraces which is an important part of Turkish plant genetic diversity have resistant genes against to biotic and abiotic stress
factors. Moreover, they have some industrially important characters about grain quality. One of the most important species among
them is Siyez (Triticum monococcum L.) which is intensely cultivated hsangazi/Kastamonu. It is known that the first presence of
Siyez was in Near East around 10,000 years ago. Also it is first cultivated wheat in the history and ancestor of the modern wheat. At
this work Siyez was researched under The Biodiversity for Food and Nutrition Project (BFN).
BFN was launched in April 2012 mainly to address growing concerns over the rapid disappearance of agricultural biodiversity,
particularly traditional crops and wild species with nutritional potential, in four countries: Brazil, Kenya, Sri Lanka and Turkey.
Selected regions for the pilot studies are Black sea, Aegean and Mediterranean. Siyez is the target species of the Black sea Region
among 11 species. Data related to Siyez has acquired through surveys and nutritionally identified through nutrient analysis. The
proximate composition, mineral and vitamin content of Siyez samples were analyzed using standard methods and reference materials.
The study shows that Siyez wheat is a nutritious grain with a high content of protein, dietary fiber, some minerals and vitamins. The
protein content of Siyez wheat samples was 9.46mg/100g and contributes more than 18 per cent of Recommended Dietary
Allowances (RDA) for adults (over 30 years old). The dietary fiber content was 11.3g/100g. Siyez wheat was significantly higher in
zinc, magnesium and phosphorus (3.66, 109.1, 304.6 mg/100g, respectively). It can also be considered as a good source of thiamine
(0.25mg/100g) and contributed to nearly 25% of the RDA. The results suggests that Siyez wheat can be considered as valuable food
resource and alternative to other wheat species.
Keywords: Siyez, Triticum monococcum L., Landraces, BFN, Nutrient composition
299
Mass Spectrometric Analysis of Intact High and Low MolecularWeight Glutenin Subunits in
Canadian Wheat Varieties
Bin Xao FU, David HATCHER, Miray BACALA
Grain Research Laboratory, Canadian Grain Commission, Canada
High Molecular Weight Glutenin Subunits (HMW-GS) are known to be partially responsible for gluten strength and dough end-use
functionality. Low molecular weight subunits (LMW-GS) also play a key role in gluten polymer size and strength. The majority of
the premium Canadian wheat varieties within the CWRS class have the same HMW-GS composition yet there is a wide range in
their gluten strength thus impacting their quality. Gluten strength is thought to improve the larger the gluten polymer becomes. The
LMW-GS are believed to play a key role in this size increase. No investigation of these LMW -GS proteins has been performed on
Canadian varieties by any technique. The objective of this work was to characterize and confirm the HMW-GS components within
Canadian wheat classes and to investigate potential differences in key LMW-GS proteins relative to gluten strength and commercial
quality.
Flours were sequentially extracted with 50% n-propanol and centrifuged (3x) to remove gliadin components. Gluten subunits (HMW
& LMW) were extracted with a 50% n-propanol, 1% w/w DTT solution. HMW-GS components were preferentially precipitated
from the extract by increasing the propanol concentration to 65% followed by centrifugation. The pellet was re-suspended in 50% npropanol and alkylated with vinyl pyridine while the LMS-GS remaining in the supernatant were also alkylated with vinyl pyridine.
Alkylated HMW-GS and LMS-GS were analyzed on a C18 UPLC ESI-MS system (Waters G2 Synapt) using acetonitrile:water
gradients containing 0.07% formic acid and 0.03% trifluoroacetic acid. The HMW-GS gradient was 75:25-66.5/20 min while the
LMW-GS employed 75:25-60:40 over 40 min.
Analysis of MS standard proteins showed our system was capable of better than 0.01% accuracy on average mass. Examination of 10
dominant CWRS varieties indicated all displayed HMW-GS 10 with an average mass of 68,214 +/-2.6 Da and HMW-GS 5
exhibiting an average mass of 86,756 +/- 2.7 Da least accurate analysis Additionally all lines had HMW-GS 2*, with an average
mass of 88,637 Da+/- 1.1 Da. Seven lines had HMW-GS 9 demonstrating a 74,254 +/-1.0 Da while the remaining three lines had
subunit 8 with an average mass of 75,853 +/-1.0 Da. Examination of HMW-GS 7 indicated a unique series of masses present that
would not be normally distinguishable by SDS-PAGE. Seven of the 10 varieties displayed a , a 82,947 +/- 1.0Da subunit with a
secondary 82294 +/-1.0 D subunit. Three varieties had a HMW-GS subunit of 83,541 +/-2.1 Da with a second GS component at
82,885 +/-2.2 Da.
Our preliminary investigation of the 20 most abundant LMW-GS proteins, based upon an intensity basis, extended from 48,041 Da to
31,605 Da. Analysis indicated that the highest quality variety, Carberry, had 19 unique LMS proteins not present in the lowest gluten
strength variety Unity. Also the weak gluten strength variety Lillian displayed only 6 LMW proteins in common with Carberry.
Surprisingly Lillian and Unity exhibited only 5 LMW proteins in common with largest having a mass of 38,291 Da.
Keywords: glutenins.)mass spectrometry.)wheat.)
300
The Comparison of Flour Milling Methods for Determination of Quality in Early Stages of
Durum Wheat Breeding Program
Aliye PEHLVAN1, Prof. Dr. Saime NVER KINCIKARAKAYA2
1
2
Field Crops, Ankara University, Turkey
SDS sedimentation and color b values are commonly used for determinating of quality in the durum wheat breeding programs especially at
early generation. Milling to flour without tempering are generally carried out in this stage where amount of material and time are limited. In
this study, relationships were examined between two milling methods with tempering and without tempering at SDS sedimentation and color
b values. Flour was obtained from milling with tempering (16.5%) and without tempering from 184 durum wheats grown in Ankara in 20132014 growing season. As a result, average values were found as 17.9 and 17.1 at color b while 30.6 ml and 39. 4 ml at SDS sedimentation
from milling with and without tempering respectively. The correlation values between milling methods were obtained as r = 0.94 ** at SDS
sedimentation and as r = 0.92 ** at color b. Besides, coefficients of determination belong to examined parameters were determinated as R2 =
0.89 ** for SDS sedimentation and as R2 = 0.85 ** for color b value.
Keywords: Durum wheat, SDS sedimentation, color b value
301
Quality Characteristics of Crackers Containing Ground Yellow Poppy Seed

Seda YALCIN
Food Technology Programme, Afyon Kocatepe University, Turkey
Poppy (Papaver somniferum L.) is cultivated as an annual crop in China, India, and Turkey. Poppy seeds have high amount of P, K,
Ca, Mg, Na and Fe. Poppy seeds have also tocopherols (, , d) and fatty acids (palmitic acid, stearic acid, linoleic acid and linolenic
acid). Since majority of minerals, fatty acids and antioxidant are found in the poppy seed, the crackers containing poppy seed might
be considered as product with high minerals, fatty acids and antioxidant content.
The objective of this study was to determine the effect of ground yellow poppy seed addition on quality characteristics of crackers. In
this study, ground yellow poppy seed (produced in Afyon) was used in cracker formulation (10 % and 20 % flour basis) and the
changes in weight, height and color values (L*, a*, b*) of crackers were investigated. Weight of crackers was measured with
weighing balance. Height of crackers was measured with caliper. Color measurment (L*, a*, b*) of ground crackers was carried out
by using the L*, a*, b* color system, where L* is lightness, a* is redness and b* is yellowness.
Addition of ground yellow poppy seed to cracker formulation caused a decrease in weight and height of crackers. Cracker weight and
height decreased with increasing level of ground yellow poppy seed in the cracker formulation. Utilization of ground yellow poppy
seed in cracker formulation leads to decrease in L* (lightness), whereas increase in a* (redness) and b* (yellowness) color values.
This study is supported by Afyon Kocatepe University, Scientific Research Projects Coordination Unit (Project no: 15.Tematik.06)
Keywords: yellow poppy seed, cracker,quality characteristics
302
Tocopherol Contents of Near Infrared-Treated Soybean Cultivars

Seda YALCIN1, Arzu BASMAN2
1
Food Technology Programme, Afyon Kocatepe University, Turkey

2
Soybean is one of the most important legumes for human consumption in terms of nutritional quality. Soybean contains tocopherols,
isoflavones and other phenolic compounds which have antioxidant activity. Tocopherol is the major lipophilic antioxidant and tocopherol is the most effective among all tocopherols, in terms of vitamin E activity.
Infrared (IR) treatment is an energy saving technology and has advantages over conventional heating. In this study, infrared treatment
conditions, adequate for inactivation of undesirable components (trypsin inhibitor, lipoxygenase) in soybean, were tested in terms of
soybean tocopherols. Soybeans (cvs. Adasoy & Nazlican) were soaked in water (7:40; w/v) for 30 or 45 min. Infrared treatment
(814W, 1003W, 1208W, 1342W) was applied to unsoaked and soaked soybeans for 10 min or 15 min. The samples were rested at
30C for 20 h. Ground sample was dissolved in ethanol and hexane was added to the sample extract. Sample taken from the hexane
layer was dried and then dissolved in methanol. -, +- and -tocopherols were quantified using reverse-phase HPLC.
Significantly higher -tocopherol contents were observed for 30 min soaked Adasoy soybeans as compared to those for 45 min
soaked samples. IR-treated soybeans of both cultivars generally had lower -tocopherol and +-tocopherol contents as compared to
their controls. Adasoy and Nazlican samples treated at 1342W had the lowest - and +-tocopherols. Soybeans of both cultivars
treated for 15 min had significantly lower tocopherol (, +, ) contents as compared to the soybeans treated for 10 min. In both
cultivars, -tocopherol contents of 30 min soaked soybeans were not significantly different than those of 45 min soaked ones.
Infrared treatment at different powers did not cause significant changes in -tocopherol contents of Adasoy samples, but it caused
decreases in Nazlican samples. -tocopherol contents of Adasoy samples treated for 10 or 15 min were not significantly different
than that of control. However, treatment time of 15 min had a pronounced effect on -tocopherol contents of Nazlican samples.
It can be concluded that infrared conditions adequate for inactivation of undesirable compounds (lipoxygenase; 1003W for 10 min,
trypsin inhibitor; 45 min soaking, 1342W for 15 min) is favourable for retention of tocopherols.
Keywords: near infrared treatment,soybean,tocopherol
303
Effects of Corn Starch and Water Addition Levels on the Quality Characteristics and
Estimated Glycemic Index Values of Gluten-Free Rice Bread
Asl CHAN, Arzu BAMAN
Food Engineering, Hacettepe University, TURKEY
Cereal products may cause various diseases in some people. Celiac disease is one of these which cause intestinal mucosal damage
due to the sensitivity to gluten or gluten-like proteins. The prevelance of celiac disease in Turkey is approximately 1%. Patients with
celiac disease must avoid wheat, rye, barley, triticale and oat. A diet without gluten plays an important role in the treatment of celiac
disease. However, the lack of gluten in raw materials (corn, potato, rice, buckwheat etc.) that are safe for gluten-free food
formulations causes major problems in dough processing and results in products with low quality, poor mouthfeel and flavor. To
solve these problems, gums and/or emulsifiers, dairy proteins and other non-gluten proteins are added to the formulation as
alternatives to gluten. Since starch is the most commonly used raw material in gluten-free formulations, the glycemic index of glutenfree bread was reported to be higher than that of wheat bread. Celiac disease is associated with high incidence of type 1 diabetes.
Therefore, maintaining good glycemic control while adhering to a strict gluten-free diet is an important task for celiac patients.
However, there are only few researches that attempted to study the factors that affect the glycemic index of gluten-free bread.
In this study, effects of corn starch and water addition levels on the quality characteristics and estimated glycemic index values of
gluten-free rice breadwere investigated. Rice flour and corn starch was used in the gluten-free bread formulation at a ratio of 70:30 or
60:40. It was reported in literature that reduced amount of water caused limited starch gelatinization resulting in reduced starch
hydrolysis. Therefore, in this study, water was added to the gluten-free bread formulation at different levels (80%, 84%, 88%, 92%
levels, flour-starch basis). Quality characteristics (specific volume, textural properties, color, water activity), slowly and rapidly
digestible starch and estimated glycemic index of gluten-free bread samples were determined.
Among the gluten-free bread samples including rice flour and corn starch at a ratio of 70:30, the highest specific volume (3.810.153
cm3/g) and the lowest crumb hardness value was obtained for the bread formulation having 92% water. This sample also had the
lowest value for slowly digestible starch and estimated glycemic index. However, for the rice flour-corn starch blends prepared at a
ratio of 60:40, lower amount of water (84%) was enough to obtain a gluten-free bread with the highest specific volume (4.150.105
cm3/g) and the lowest crumb hardness (0.360.044 N). Higher amount of water addition caused deterioration in specific volume and
hardness. However, this sample was found to have the highest estimated glycemic index value (104.911.795) and slowly digestible
starch (37.522.853). Among the samples having rice flour: corn starch at a ratio of 60:40, the formulation including 88% water gave
the lowest glycemic index value (99.490.631).
The authors wish to thank Hacettepe University, Scientific Research Projects Coordination Unit for the financial support (Project No:014 09 602
001-727).
Keywords: Celiac disease, gluten-free bread, rice flour, corn starch, glycemic index, rapidly digestible starch, slowly digestible
starch, quality
304
Assuring Reliable Results in Rapid Food Analysis

Roland POMS
Headquarters, MoniQA Assocaition, Austria
With the demand for good and healthy food, its availability in sufficient quantities and year round, conveniently packaged and sold in
supermarkets, with an acceptably long shelf-life, and appealing taste and appearance, more and more foods and food products are
being traded around the world. Globalisation and consumer demands require new processing and distribution strategies, which bear
new risks and challenges for the safety of foods and feeds. Climate change and natural disasters add to the challenges to provide safe
and sufficient foods.
Ensuring that these foods are of high quality and safe to eat when they reach the consumer requires reliable food analysis techniques.
Recent food scares have emphasized the importance of protective legislation and powerful analytical test systems to ensure safety of
foods.
In recent decades, safety and economical concerns have been the main driving forces for the development of rapid methods as well as
the birth of a multitude of companies providing these technologies to industry and government. The need for rapid intervention for
managing product tampering, bio-terrorism, and food contamination outbreaks have also led to the development of faster methods.
Rapid tests help industries in determining the effectiveness of food safety measures (e.g. in hazard analysis of critical control points HACCP), legal compliance as well as achieving logistical and operational goals while saving time and investments in complex
instruments and staff qualifications. In some cases they also reduce costs. Other drivers for the development of rapid methods in
manufacturing have been the small sample size and quantities, portability of test systems, national and international regulations, and
the potential universal use.
There is always a need, however, for the laboratory to be able to demonstrate that a particular method works, is fit for purpose, gives
indeed equivalent results to the reference method and can be used with confidence by the in the user. In addition rapid test methods
are often like a black box to the operator, who does not need to be highly qualified and who often lacks understanding of the
underlying concept of the test method and its associated pit falls.
Necessary steps towards assuring the reliability of analytical results are the use of validated methods, the use of reference materials,
method verification and participation in proficiency tests, training, laboratory accreditation and following Good Laboratory Practice.
Reliable analytical results are the basis for right decisions concerning product safety and adequate safety management measures.
Keywords: rapid methods quality assurance validation verification reference materials
305
The Identification of Origin and Production Practices of Dinkel/Spelt Grains by Stable

Isotope Analysis
Roland POMS, Olaf NEHLICH
Food and Agriculture, Imprint Analytics GmbH, Austria
The analytical distinction between organic and conventional crops across different origins is a challenging task. Stable isotope
analysis of hydrogen (H), carbon (C), nitrogen (N), oxygen (O) and sulphur (S) of crops can be used to trace geographic origin and
production practices. The isotopic signatures of these elements reflect the environmental, climatic and industrial conditions during
growth and processing and therefore, can be used for the identification of origin and authenticity. This technique allows for direct
extraction of independent information from the products itself. Within the scope of this study we have partnered with several spelt
mills in Austria to establish a complex isotope database, which allows us to receive confirmation of the origin and agricultural
processes - like conventional or organic. In order to fulfil such sophisticated tasks the database needs a solid fundament of
information. Therefore, we analyzed the isotopic signatures of different components of the spelt, e.g. gluten, starch, oils, etc. in
addition to the bulk material. Further, the application of statistical methods helps to identify different patterns for testing for
geographic origin and production processes. In combination with our reference sample system tool we are able to produce reliable
results and identify frauds and mislabeling.
Keywords: dinkel spelt organic conventional analysis isotopes
306
Impact of -irradiation on Pasting Properties of Pea Starch

Mustafa CAVUS1, Tuncay GUMUS2, Omer Said TOKER3, Onder YILDIZ1, Safa KARAMAN4, Ibrahim
PALABIYIK2, Osman SADI3
1
Department of Food Engineering,, Igdir University, Turkey

Department of Food Engineering,, Namik Kemal University, Turkey
3
Department of Food Engineering,, Yildiz Technical University, Turkey
4
Department of Food Engineering,, Erciyes University, Turkey
2
-irradiation is widely used in the food industry to increase the safety of the products in terms of microbiological concerns, which
results in increasing shelf life of the products. Despite its those beneficial effects, it leads to some physicochemical changes in
different components. Therefore, -irradiation level should be adjusted regarding all of the possible changes in order to minimize
quality loss of the corresponding material. In the present study, the effect of -irradiation level (2.5, 5.0, 7.5 and 10 kGy) on the
pasting properties (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting
temperature) of pea starch was investigated. Generally all of the viscosity values significantly decreased with increasing -irradiation
dose (p < 0.05). As peak and final viscosity of pea starch were found to be 4930 and 5749 cP, they decreased to 2037 and 1492 cP,
respectively. Peak time and pasting temperature were not remarkably influenced by -irradiation. The results of the present study
highlighted that pasting properties of starchy foods should be considered when they were subjected to -irradiation. Moreover,
regarding the fact that when starches are used in the food formulation they substantially increase viscosity of the products which are
not desired for some products, that limits the usage of the starches. The results also showed that -irradiation process could be used as
a physical treatment to modify starches in order to decrease viscosity of their gels.
Keywords: -irradiation,starch,pasting properties,modification
307
Traditional Cereal Products in Italy

Marina CARCEA, Francesca MELINI
Research Centre on Food and Nutrition, Council for Agricultural Research and Economics (CREA-AN), Italy
Traditional foods play an important role in the culture, history, identity, heritage and local economy of regions and countries across
Europe and are key elements for understanding dietary patterns and nutritional habits for each country. In the last years, it has
become more and more important to document and safeguard traditional foods to sustain important elements of European cultures.
In 1992 [1, 2], the European Union (EU) created quality product designation systems, i.e., Protected Designation of Origin (PDO),
Protected Geographical Indication (PGI), and Traditional Speciality Guaranteed (TSG), which protect registered traditional foods
produced according to established procedures recognized by law by means of specific logos, and enable producers to market
distinctive high quality regional products. Therefore, when consumers purchase an EU-origin-labelled product, its quality and also its
authenticity are guaranteed. In addition to the link to a quality-labelled product, cultivation of specific raw materials used in the
production of traditional foods makes a valuable contribution to the development and economic sustainability of rural areas, and the
preservation of biodiversity [4, 5].
Besides pasta that is by far an icon, Italy has a wide range of traditional cereal products that evoke cultural traditions strongly linked
to the territory and many of these are now certified by the European brands (PDO, PGI, TSG), e.g. bread like the Altamura one, the
Genzano one (PDO), rice varieties (Vialone), some grains like emmer, the Neapolitan pizza, etc, and these foods have become of
interest for their specific organoleptic and nutritional characteristics. Moreover, the Italian Ministry of Agriculture adopted in 1999 a
national Regulation [6] laying down rules for the identification of Traditional Foods. Under the class Fresh cakes and baking,
biscuits, pastries and confectionery more than 1,000 traditional foods have been registered so far.
This work aims at providing an in-depth insight into traditional cereal products in Italy, and critically discussing the traditional
character in terms of cultural heritage and processing conditions, as well as its sustainability and economic relevance at national
level. The issue of guaranteeing the traditional aspects of many traditional foods without losing their authenticity because of the
change in the way they are manufactured, either to make them healthier (e.g. less salt addition) or for lack of suitable ingredients due
to the effects of climate change or chemicals used to grow them nowadays, will also be discussed.
Keywords: tradition, cereal products
308
Comparision of SomeProperties of Triticale (Triticosecale wittmack) and

Wheat Grains (Triticum spp)
Semih TLE, Emine NAKILCIOLU TA, Sema DUVAN
Food Engineering Department, Ege University, The Faculty of Engineering,, Turkey
Triticale (genus X Triticosecale) which is a cereal crop developed by human intervention from crosses between wheat (genus
Triticum) and rye (genus Secale), incorporate the high yield potential and quality of wheat and the adaptability of rye. It has ability to
adapt a wide range of soil types and environments. Under ideal conditions, the yield of triticale can be higher than wheat, barley and
sometimes oats. Triticale is used as an ingredient for livestock feed. In addition, it was utilized as grain and biofuel adds to the
economic viability that sustains the interest in the crop. The overall food market for triticale is very small but, triticale is a suitable
grain for human diet. There is a need to more studies the properties of triticale determined for used on the food industry especially
baking technology.
Some properties of Triticale and wheat grain were evaluated and the technical properties of triticale were comprised with wheat. For
these purpose, foreign matter ratio (12.60 % for triticale grain and 24.30 % for wheat grain) hectoliter weight (72.50 kg for triticale
grain and 82.50 % for wheat grain), moisture content (13.55 % for triticale grain and 12.80 % for wheat grain), protein content (11.64
% for triticale grain and 12.35 % for wheat grain), 1000 grain weight (30.51 g for triticale grain and 50.00 g for wheat grain), bran
content (63.50 % for triticale grain and 2.25 % for wheat grain), Zeleny sedimantation (19,63 ml for triticale grain and 35.13 ml for
wheat grain), drop number (360 sn for triticale grain and 220 sn for wheat grain) and wet gluten content (4.7 % for triticale grain and
25.60 % for wheat grain) were investigated. The flour yield of triticale was obtained 36-37% and bran yield of triticale was also 6364 %.
Triticale grains, flours, and prepared products are health foods and have commercial outlets on a limited basis. While the properties
of triticale are well-known, the using on the food products (bread, cracker etc) and other marketing programmes of it increases. Thus,
Triticale can be evaluated by the food industry.
Keywords: triticale grain,wheat grain,drop number,wet gluten content
309
The Influence of Moisture/Water Activity/ Storage Relative Humidity on Quality of Cereal

Products
Sevgin DIBLAN1, Burak UAR1, Sevim KAYA2, M. Serta ZER3, Osman KOLA1
1
Food Engineering, Adana Science and Technology University, Turkey

2
Food Engineering, Gaziantep University, Turkey
3
The three main acceptability factors for evaluating foods are texture, flavor and appearance. If any of these three factors fails to reach
the expectations, the consumers will reject to consume the food products. Furthermore, main quality parameter of cereal foods is
texture. It is well known that texture of a food is not only affected with composition and water activity, and also storage conditions,
especially RH. In the literature most of the attention was given primarily to cereals texture. There are some reports showing effects of
water activity on the texture of crackers and snack foods. Moisture loss or gain is a serious problem in bakery products that are not
wrapped in a moisture proof package. The aim of this review is to research the importance of water activity on quality of cereal
products. Although diffusion of moisture leads to alteration in physical quality of products it may also end with chemical or
microbiological quality changes.
The deterioration of cereal based products is mainly related with the changes in organoleptic properties such as crispness, hardness
and also flavor and color changes by growing microorganisms. The deteriorative reactions start with increasing in moisture content
and aw. For example, it was reported that crispy product at room temperature loss their organoleptic characteristics if the aw exceeds
0.5 in humid room environment. However, this is not valid for products that containing both dry and soft part such as bread. It was
said that the state of freshness of bread is evaluated in terms of its flavors, softness and water absorptive capacity. Limitation of
moisture diffusion and improve the period of acceptability in dry cereal products such as biscuit can be achieved by reduction of aw
and using of hydrophobic barriers from 7 min to more than 12 days. It will be possible to state that each cereal product should be
analyzed separately and suitable packaging system should be designed to eliminate wastes.
Keywords: Cereal. Shelf Life. Quality Parameters.
310
The Importance of Cold Chain Logistics in Bakery Products

Seydi YIKMI1, Grkan ILGAZCAN2, Frat DEMIRKOL2, Sinem TRK ASLAN3
1
2
Logistics Program, stanbul Gelisim University, Istanbul Gelisim Vocational School, Turkey
3
Food logistics is the preservation of the food with minimum changings in the procces of packaging, transporting, storing and
delivering to the consumer. Cold chain is a chain planned for the materials that can endanger human health when a spoilage occurs or
is a must for the human health, have high economic value, must be kept in certain temperature because of their precision to the heat
and can be spoiled in a supply chain. In bakery products, it is important how an item changes through the process of manufacturing
and delivering to the custumer. Supply chain has such a structure that it must be configurated considering the features of an item and
in some certain activities there is a need of critical applications otherwise it will not be possible for the chain to meet the consumer
demands at an expected level and complete itself. The change of time-distance-temperature causes the expenses decrease with the
spoilage of the good. For example; a good prepared with a bakery product sensitive to excessive heat coming from outside will
totally lose its quality with the break of the cold chain. Also, if any break in cold chain can not be realized and the good is placed into
the freezer at the final consumption point and put into processing again, the occurrence of adverse consequences in terms of health
will be inevitable. Thus, the more important the infrastructure of the cold chain is the more important is to spot the probable breaks
and treat to improve the system in cold chain. In this study, it is mentioned about the importance of the cold chain logistics in bakery
products sector, health risks and the improvement of the system.
Keywords: Cold Chain, Logistics, Bakery Products
311
The Importance of Geographical Indication in Cereal Products

Seydi YIKMI1, Levent GLM2, Harun AKSU3, Sinem TRK ASLAN4
2
1
Poultry Farming Program, Abant zzet Baysal University, Mudurnu Sreyya Astarc Vocational School, Turkey
3
Department of Food Hygiene & Technology, Veterinary Faculty, Turkey
4
Geographical indication can shortly be described as the protection of a local product or value with certain regulations. Geographical
indications are divided into two categories called origin name and geographical indication. Origin name, expresses a region,
area or country which points out an agricultural product or food that are made in an accurately determined geography in terms of
production, operation and preparation including the natural and human factors caused by a region, location or in some exceptional
cases by a country of which quality and characteristic features are totally or mainly the geographical borders are determined.
Geographical indication is the sign that determines the product manufactured within the borders of a region, area or location
determined with production, operation or at least one of the other operations beside being a product integrated to a region, area or
location with its certain quality, fame or other features caused by a region,area or location of which borders are determined. In order
to introduce the agricultural products in Turkey both national and international ( local products, local flavors, local production
conditions, preserving the local production methods etc.), the importance of the patent product ( the product belonging to a certain
area certificated by official institutions) is high. Thus, it is thought that using the geographical indicated products for introducing and
also preparation of the products derived from cereal products in Turkey could be benefical. In this study, it is mentioned about the
importance of the geographical indication for the cereal products to become widely known.
Keywords: Cereal Products, Geographical indication, Origin name
312
Predicting Two Types of Bread Making Results Thanks to the Mixolab

Lena BOSC-BIERNE1, Olivier LE BRUN1, Arnaud DUBAT2, Grgory VERICEL3
2
1
Applications, CHOPIN Technologies, France
Business Development Director, CHOPIN Technologies, France
3
Marketing, CHOPIN Technologies, France
Technological tests such as bread making tests are the most accepted quality control tools for determining wheat flour quality.
However, the duration of the tests and the need for expert operators (test bakers) limit the productivity of this type of analysis.
In this project, the Mixolab, a comprehensive rheology device which measures the rheological properties of dough subjected to the
dual stresses of mixing and temperature changes, has been used. The goal of this study is to use the complete information given by
the instrument (protein behavior, starch behavior, enzymes actions and interactions) to predict the results of two types of English
bread making processes.
40 flours from 2014 English crop have been studied. Every sample was referenced in bread making characteristics of two types of
English bread making processes: Chorleywood and spiral. Each sample was tested with the Mixolab using the Chopin + protocol
following the standard procedure (ISO 17718).
Each sample has been analyzed twice with each method. All trials (80 total) have been taken into consideration for statistical
modelling.
The volume and texture of the final products was evaluated as well as the characteristics of the crumb using the C-Cell , a food
structure image analysis instrument.
To evaluate the quality of the models, the percentage of samples predicted in the method uncertainty and the maximum difference
with the reference values were calculated.
For the loaf volume, the absolute mean difference from the reference value is 361 ml for the Chorleywood bread making process and
241 ml for the spiral bread making process. The results for the texture are quite promising as well: the maximum difference with the
reference value is 0.64 and 1.12 for the Chorleywood and the spiral bread making processes respectively (no fidelity data available
for either of these measurements).
For all C-Cell parameters (uncertainty available), all parameters are well predicted with a minimum of 99% of well predicted samples
(Cell diameter for spiral bread making process).
The results of this study need to be validated by adding more samples and incorporating new crops. The obtained performances show
that the Mixolab is an useful device for evaluating the rheological and final product characteristics of a flour. Such a method, first
developed for French bread making, can be applied to any other type of processes.
Keywords: Mixolab,Prediction,Bread-Making
313
Ultrasound and Microwaveassisted Extraction of Bioactive Compounds from Rice Bran

Mehmet HAYTA, Elif Meltem MEN
Food Engineering, Erciyes univercity, Turkey
Rice bran, released as a by-product during the processing of paddy and constituting approximately 10% of the grain, contains 11.314.9% protein, 34.062.0% starch and 15.019.7% oil. Bran ia a good source of essential amino acids, minerals, vitamins, dietary
fiber, and natural oils. Studies in recent years has been focused on the extraction of bioactive components from rice bran to increase
added value of rice bran which generally is used as animal feed. It is possible to shorten the extraction time, reduce the amount of
solvent and increas extract yield with emerging methods such as ultrasound (US) and microwave (MW), while more solvent and time
are required in the conventional methods. In this review, studies on US and MW assisted extraction of bioactive compound from rice
bran will be evaluated.
Keywords: rice bran,extraction,ultrasound,microwave
314
In vitro Digestibility and Antioxidant Activity of Noodles Prepared by Substituting Wheat

Flour With Different Content of Extruded Brown Rice Flour
Na-na WU, Sha-sha LI, Bin TAN, Ming LIU, Yan-xiang LIU, Xiao-hong TIAN, Li-ping WANG, Xiao-tong
ZHAI
Academy of State Administration of Grain, Academy of State Administration of Grain, Peoples Republic of China
Antioxidant activity, in vitro digestibility and phenolic content of noodles prepared by substituting wheat flour with 0-50% content of
extruded brown rice flour were investigated. The antioxidant activity of the noodles was determined by three methods of DPPH,
ABTS and T-AOC, and the hydrolysis rate, hydrolysis indexes (HI) and predicted glycaemic indexes (pGI) of noodles were used as
the indicators of digestibility. The phenolic content and antioxidant activity of the noodles showed an increasing trend, but the
digestibility of noodles decreased with the content increase of extruded brown rice flour (10-50%). The results demonstrated that
substituting wheat flour partially by extruded brown rice flour could prepare the noodles with good functional properties. These
results provide the basis for the development of staple food of noodles with nutritional characteristics for todays functional food
markets.
Keywords: Noodles, Extruded brown rice flour, Antioxidant activity, Digestibility.
315
Use of Solvent Retention Capacity Test Method for Prediction of Quality of Cookies Produced
from Wheat Flour With the Addition of Apple Pomace, Brewers' Spent Grains and Sugar
Beet Pulp
Marko JUKI1, Daliborka KOCEVA KOMLENI1, Indira KOSOVI1, Kristina GLIGORA2,
Jasmina LUKINAC3
1
Department of Food Technology, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Croatia
2
Student, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Croatia
3
Department of Process Engineering, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Croatia
Solvent Retention Capacity (SRC) and Alkaline Water Retention Capacity (AWRC) are used to determine flour capacity of holding
different solutions after centrifugation. Lactic acid SRC is associated with gluten characteristic, sodium carbonate SRC is associated
with levels of damaged starch, sucrose SRC is associated with pentosan characteristics while water SRC and Alkaline Water
Retention Capacity (AWRC) are influenced by all of those flour constituents.
There is number of research papers that deals with the relationship between solvent retention capacity test method and cookie quality
made from wheat flour but insufficient information are available when different additives with increased dietary fibre content are
used. That information could be important because dietary fibres increased hydration ability of the flour mixtures.
The aim of this study was to investigate the suitability of SRC and AWRC methods to predict the quality of cookies (volume, width,
thickness, cookie spread factor) produced from wheat flour with the addition of 10, 20 and 30 % of apple pomace, brewers' spent
grains and sugar beet pulp.
According to obtained results it can be concluded that AWRC, water SRC and sodium carbonate SRC methods can be used to predict
the volume and width of cookies, sucrose SRC method for predicting the thickness, and lactic acid SRC method to predict the width
of cookies.
Therefore, the SRC and AWRC are fast and suitable methods for predicting the quality of cookie flour even when we use the flour
blends with increased dietary fibre content.
Keywords: solvent retention capacity (SRC), alkaline water retention capacity (AWRC),cookie quality
316
Variation and Relationships Between Covered and Pearled Grain Physicochemical Properties
for Various Spring Barley Genotypes
Mara BLEIDERE1, Zaiga JANSONE2, Ilze GRUNTE2
1
Department of Plant Breeding and Genetics, Institute of Agricultural Resources and Economics, Latvia
2
Plant Breeding and Genetics, Institute of Agricultural Resources and Economics, Latvia
Currently in Latvia the leading grain processing companies to obtain the barley end-products such as pearled barley are using only
covered type of barley. The degree of pearling depends on the end-use of the pearledproduct, but the quality of the initial barley
grain is also important. White end product and consistent colour is important; uniform size of pearled product is also significant as it
can effect cooking time as well as appearance. Having fewer broken kernels is a distinct advantage as it leads to lower losses during
processing and an end-product with better consumer acceptance. In breeding of barley varieties suitable for producing of pearled
barley it is important to consider appropriate grain physical and chemical properties as a selection criteria for the accurate prediction
of barley processability to ensure satisfactory quality of the final product.
In this study, the differences in the physicochemical properties of covered and pearled grain were studied for various barley
genotypes. Moreover, the relationship between these properties was investigated.
Covered and pearled grain of spring barley genotypes (13 promising lines from Latvian spring barley breeding program; 9 barley
varieties currently most widely grown in Latvia; 28 genotypes from working collection) were examined both from a physical and
chemical perspective. Grain sized and pearling conditions were based on conditions used in a Latvian commercial pearling operation
of factory Dobeles Dzirnavnieks. Grain samples were sized over 2.2, 2.5mm and 2.8 screen using laboratory-sorting machine
Sortimat (Pfeuffer). Measurements of pearling quality was performed by using a small-scale barley pearler (Dimos Labtronics)
using a #30 grit stone. Grain samples (50 g in triplicate) over 2.2mm screen was used for pearling. Barley samples was pearled for
1.4 min to reach average extraction percentage of 70%, required time previously adjusted on local standard variety Ansis. Pearling
yield/PY above a 2.0 mm screen, and broken kernels/BK were expressed as percentage by weight. 1000 kernel weight/TKW for
covered grain (>2.2 screen) and pearled barley (>2.0 screen) was determined by using Contador seed counter (Hoffman
manufacturing). Test weight/TW, crude protein/CP content, starch content/ST, -glucans content/BG were analysed by Infratec
Analysis 1241. Colour of the pearled samples was determined in term of L*values using a digital colorimeter WF32 16mm (Graigar
Technology Co). L*values represents pearl barley brightness/PBB (0-100). All analysis were carried out using as least three separate
determinations for each barley genotype. Data were subjected to ANOVA of SPSS to determine significant differences among barley
genotypes by the least significant difference (LSD) method considering P
The results indicated that genotype had significant influences on variation of physicochemical properties of covered and pearled
grain. Results shows significant variations in TKW (46.21-60.51 g), CP (85.3-148.3 g kg-1), ST (581.0-641.3 g kg-1), BG (36.7 to
60.0 g kg-1) of the barley genotypes. Pearling yield varied from 73.16 to 93.71%, BK from 0.88 to 15.16%, PBB ranged between
61.62 and 73.63. The results of regression analysis between barley grain physicochemical and barley pearling characteristics showed
a significant correlation between TKW of covered grain and pearled barley (r2= 0.698). Moreover, the pearling quality parameters
such us PY could be significantly (p
Keywords: covered barley,pearled barley,physicochemical properties,correlation
317
Using the Glutopeak to Benchmark Ontario Winter Wheat

Wei CAO1, Duane FALK2, Markus LOENS3, Jayne BOCK1
1
Food Science, University of Guelph, Canada

Plant Breeding, University of Guelph, Canada
3
Food Applications, Brabender GmbH & Co. KG, Germany
2
The Brabender GlutoPeak has been used to establish insight into fundamental aspects of gluten quality and aggregation behaviour in
previous studies and on-going research has shown potential in relating agronomic management practices to flour quality. This
information was used to provide a framework to benchmark the quality of 34 Ontario-grown soft and hard winter wheat lines and
varieties. Principal component analysis was used to identify relationships among GlutoPeak parameters, gluten properties (secondary
structure, thiols), and other flour quality testing methods (protein content, Farinograph parameters, SRC values, and bake tests). The
full data set displayed a significant correlation between bread volume and GlutoPeak torque (r = 0.612; p < 0.01). This relationship
was still significant at the p < 0.05 level for the individual hard wheat (r = 0.579) and the p < 0.01 level for soft wheat (r = 0.655)
subsets. Secondary structures identified in the GlutoPeak slurry, including -helices, -sheets, and -turns, showed significant
relationships with both GlutoPeak torque and bread volume, indicating that gluten protein structure may be an important driver of
both GlutoPeak rheological parameters and bread making potential. Breaking the data set down into hard and soft winter wheat
subsets revealed a correlation with GlutoPeak time (r = -0.646; p < 0.01) in the soft subset. Interestingly, a clear separation of hard
and soft winter wheat varieties was never achieved in various iterations of PCA plots, although the strong relationship between
GlutoPeak parameters and gluten secondary structures was further defined. Closer evaluation revealed that a subset of soft winter
wheat lines had comparable or better bread making performance than certain hard winter wheat lines. This is likely related to efforts
in Ontario to breed for soft winter wheats with stronger gluten profiles over the past decade. The overall patterns from the study
demonstrate that hard winter wheat quality improvements have lagged in the Ontario wheat breeding pool compared to soft winter
wheat; the GlutoPeak has potential as a broad stroke tool in categorizing experimental lines and varieties in breeding programs; and
that further exploration of the role of gluten protein secondary structure in dough rheology and cereal products is necessary.
Keywords: GlutoPeak,Gluten secondary structure,Winter wheat,Bread making quality
318
Optimization of Ultrasound Assisted Extraction of Rice Bran Proteins

Mehmet HAYTA1, Elif Meltem MEN2, Bra BENL2
1
2
Food Engineering, Erciyes univercity, turkey

Food Engineering, Erciyes univercity, Turkey
Each year millions of tons low value by-products liberate during the processing of agricultural products. The amount and variety of
the by-produts are considerably huge and their disposal may lead to environmental and economic impacts. The way of new uses of
these by-products will increase their added-value. Paddy processing result in 60% rice, 20% husk, 9% bran and 11% broken rice.
Most of the rice kernel proteins are located in rice bran and protein content of defatted rice bran may reach 15%. The interest in the
extraction of bioactives from plant sources by using alternative methods has been increasing in recent years. Ultrasoun assisted
extraction (UAE) is one of these new techniques. In this study, the optimization of UAE from rice bran has been performed. For tis
purpose, according to the design of experiment established by using responce surface methodology, ultrasound was applied on
defatted rice bran samples. Depending on the model produced from optimiztion procedure, the parameters corresponding to the
highest protein yield was found as 0.43 solid/liquid ratio, power of 48.25 watt, and ultrasound application time of 29.89 minute. The
factors tested on protein yield, only the solid/liquid ratio and ultasound power were determined to be effective. The ultrason
treatment time was found to have no impact upon the protein yiled.
Keywords: ultrasound,rice bran,extraction
319
Effect of Lipases on the Quality of Cereals and Cereal Products

Asl YILDIRIM1, Emine Nur HERKEN2
1
Department of Food Engineering, Adnan Menderes University, Turkey

2
Department of Food Engineering, Pamukkale University, Turkey
Lipases are enzymes that catalyze the hydrolysis of ester-carboxylate bonds and release mono- or di-glycerides, free fatty acids and
organic alcohols. Lipases have a wide range of use especially in the food, detergent, and pharmaceutical industries. In the food
industry, lipases are used in lecithin modification, oil degumming during the refining step of some vegetable oils, production of
glucose syrup and some specific types of cheese as well as production of emulsifier-like products such as lysophospholipids and
monoacylglycerols.
In the bakery industry lipases were initially used to strengthen the flavor of baked goods by releasing short-chain fatty acids, but over
the past two decades lipases, as well as other enzymes and emulsifiers, have been used to improve various properties of baked
products. Studies show that lipases have a positive effect on the texture of breads, e.g. softness could be enhanced by lipase
catalyzation. All of the hydrolytic enzymes along with lipases have an outstanding effect to decrease initial firmness and to increase
specific volume of breads. It has also been shown that the combination of -amylase-lipase enzyme preparation has synergistic effect
to prevent bread staling. Furthermore lipases has been stated to intensify the dough stability and enhance the shelf life by decreasing
surface tension at the air-water interface of the batters resulting in an improved specific volume and crumb texture.
In contrast to the desired properties of lipases in bakery products, under certain circumstances lipases are not desired in cereals and
their products. For instance, rice bran is commonly used as animal feed source and it is underappreciated to be used in human
nutrition, because following the whitening step, rice bran oil is exposed to the endogenous lipases, which cause the formation of free
fatty acids that lead to undesired flavors. Pulsed electric field treatment of brown rice grains is found to be effective to partially
inactivate lipase enzyme. Also ohmic heating is used to stabilize rice bran during storing by inactivating lipase. In a similar manner,
wheat germ is an incomparable source of high value nutrients but since its high level of lipase activity and existence of unsaturated
fats, it has poor stability during storing and has restricted shelf life. In a study, lipase in wheat germ is partially inactivated by gamma
irradiation. Similarly microwave is used to inactivate lipase in oats. Without inactivating the responsible enzyme or enzymes that
cause off-flavors during storage, the products can only be stored for a limited time, therefore a stabilization step that aims to keep as
much nutrients as possible during processing is essential to decrease the enzyme activity to prolong shelf life of the products. In this
review various effects of lipases, with their pros and cons, on the quality of cereals and cereal products are discussed.
Keywords: Lipase, cereal, shelf life, inactivation, emulsifier
320
Evaluation of Farinograph Parameters in Bread Wheat Genotypes Grown in Irrigated and

Rainfed Conditions.
Mehmet AHIN, Aysun GMEN AKACIK, Seydi AYDOAN, Sumeyra HAMZAOLU, Berat DEMR
Kalite ve Teknoloji Blm, Bahri Dada Uluslararas Tarmsal Aratrma Enstits, Trkiye
The farinograph has been a standart tool of the cereal chemist for many years, giving information concerning absorbtion and mixing
characteristics of flours(Tanaka and Tipples 1969). Protein content and quality are important in bread making. The protein content
constitutes an important characteristic to consider for further evaluation of flours quality. In our country, the quality characteristic has
gained importance in wheat trade. National Wheat Procurement Office (Toprak Mahsulleri Ofisi TMO) and Commodity Exchanges
are making pricing based on quality characteristics in wheat trade. Farinograph characteristics are used to generate the price and
quality of bread wheat classification. In this study; the farinograph properties of bread wheats was examined how impressed in
irrigated and rainfed growing conditions. In this study, thirty two wheat genotypes (Triticum aestivum L.) were grown under rainfed
and irrigatted conditions during 3 years (2012-2013,2013-2014,2014-2015) growing season in Konya location wheat samples are
milled in the Brabender Junnior(Germany) mill. Flour samples were analyzed with farinograph (Brabender AT model).Farinograph
analyses were done in Institue laboratory. in this study farinograph quality number wasnt effected from enviromental
conditions and results were similar in rainfed and irrigated conditions. Dough development time, water absorbsition
capability and degree of softening in rainfed conditions were higher than irrigated conditions. Stability degree was higher in
irrigated than rainfed conditions The average farinograph parameters of genotypes; DDT: 5.87 .,min., WAC 62.04%.,STAB
8.18min., DS10: 45.53 FU., DS12 84.33 FU., FQN: 109.46 has been determined as. The differences between genotype, years and
locations were found to be statistically significant(p
Keywords: Bread wheat,Farinograph,rrigated,Rainfed
321
Baking Quality of Argentinean Wheat Damaged by Nysius simulans

Gabriela PEREZ1, Malena MOIRAGHI1, Luigi SALIS2, Lorena SCIARINI3
1
Facultad de Ciencias Agropecuarias, Universidad Nacional de Cordoba, Argentina

2
Biologa Animal, Universidad de Barcelona, Spain
3
ICYTAC, CONICET - UNC, Argentine
It is widely known that some Heteroptera insects (Aelia sp, Eurygaster spand Nysius huttoni) attack wheat grains reducing their
breadmaking quality, however other species as Nysius simulans commonly extracts water and nutrients from soya. In 2011, in
Marcos Juarez (Argentina), a high population of N. simulans was detected in soybean crops, leading to a heavy infestation of wheat
crops growing in experimental fields in this area. It is worth highlighting that there are no worldwide reports about N. simulans attack
in wheat crops. The aim of the present study was to evaluate the effect of the N. simulans infestation on breadmaking quality of
Argentinean wheat. Twelve bread wheat cultivars grown in INTA Marcos Juarez, corresponding to the 2011/2012 harvest year, from
parcels affected by N. simulans and parcels, in the same area, that did not suffer the attack, were used. Grain damage percentage,
protein content, wet (WG) and dry (DG) gluten, and gluten index (GI) were determined. The effect of proteolytic activity on gluten
was determined by extracting the water-soluble proteins at different time intervals (0 h, 2 h, 6 h and 24 h) and the protein profile was
studied by electrophoresis (SDS-PAGE). In order to evaluate the effect of the infestation on proteins and gluten quality, SDS
sedimentation index (SDS-SI) and lactic acid retention capacity (SRClac) were carried out. These parameters were used to estimate
breadmaking quality of wheat. Micro breads were made and specific volume was determined. Dough rheology was evaluated using a
frequency sweep test. Grain infestation degree varied between 51-78% depending on the cultivar. Protein and gluten contents showed
significant differences (pN. simulans attack negatively affects wheat protein quantity and quality. SRClac and SDS-SI showed
significant (pN. simulans attack reduced significantly wheat breadmaking quality. Significant correlations (pN. simulans attack, more
drastic effects were observed on GI (55.5% reduction), SDS-SI (34.0% reduction), dough viscoelastic properties (tan increased
13.8-28.6%) and on bread specific volume (5.3-36.4% lower for damaged samples). These findings are the result of proteolytic
activity occurring after dough hydration which negatively affects gluten quality for breadmaking.
Keywords: wheat - breadmaking - N. huttoni
322
Comparison of the Results of Different Baking Tests

Dr. Elisabteth SCIURBA
Federal Institute of Nutrition and Food, Max Rubner-Institute, Germany
Until the 1960s, the quality of the then available wheat varieties in Germany was analyzed using a standard pan-baking test. It served
mainly to determine the bakeability of the German commercial flour available at that time. Because wheat varieties with a high
gluten content, e.g. imported wheat, could not be verified with this baking test, further investigations were carried out in order to
optimize the by then existing baking tests, resulting also in the establishment of a roll-baking test. This roll-baking test was first
presented in 1964 as Rapid-Mix-Test. The implementation was mainly based on the mode of operation used in practice in the
plants and has been continuously developed. In 1970 the Rapid-Mix-Test (RMT) was added to the standard methods of the working
group for cereal research (Arbeitsgemeinschaft Getreideforschung e.V.). The RMT is until now the most important baking test for
wheat flour in German speaking countries. In extensive studies it had been possible to show good correlations between baking
volume and protein content and sedimentation value, repectively. Bolling finally introduced "normalized regression equations" for Aand B-wheat varieties allowing the calculation of the RMT volume yields. These equations are known as "Bolling formulae".
Today, 40 years after the introduction of the RMT, the situation has changed. Due to breeding progress, increased cultivation
according to biodynamic methods and political pressure to reduce the nitrogen doses, varieties are now on the market, which, despite
lower protein content, yet provide good pastries. Possibly their protein quality requires a special treatment during dough preparation.
Meanwhile, there are some approaches, to "optimize" the RMT, whereby these works are more or less far away from the
implementation of the RMT. What varies are formulation, quantity of flour used, bulk amount of water, kneading tool, dough
temperature and / or kneading time. The thus obtained volume yields are often directly compared to the RMT roll baking test,
although the implementation is completely different. The main difference is the use of pans for the produktion of pastries instead of
the produktion of rolls. Whether there are relationships between the results will be demonstrated in a comparison of different
standard baking tests.
Compared are the volume yields of the RMT roll-baking test, the RMT pan-baking test and the baking test according to AACC 1010B (pan baking test). The results of the pan-baking tests show for samples with protein content up to about 11% higher volume
yields than the RMT roll-baking test. By contrast, the RMT roll-baking test better differentiated samples with protein contents >11%.
These results demonstrate how the choice of standard baking test can already affect the determined volume yield.
The quality of reproducibility of the RMT was checked in an internal inter-laboratory test. 5 bakers in three bakeries participated in
the test. The variance in four experiments was on average 1.2% (0.18% - 2.37%). Except for few cases, the standard predetermined
fluctuation of 2% was complied with. For the repeatability (comparison of the results of a sample from all the bakers), the variance
was between 3.01% and 7.00%.
Experts agree that the protein content, in addition to the sedimentation value, can only predict with inadequate security the baking
volume of a wheat flour. Various efforts are made to find out other factors that can give reliable evidence of the bakeability.
However, an effective method has not yet been identified.
Keywords: wheat, RMT,baking test,baking quality
323
Effect of Whole Buckwheat Flour on Loaf Volume and Textural Properties of Partially Baked
Frozen Bread
Fatma HAYIT1, Hlya GL2
1
Food Processing, Bozok University, Turkey

Food Engineering, Sleyman Demirel University, Turkey
Buckwheat (BWF) is an annual plant that belongs to polygoneaceae family. In addition to being rich in trace elements, dietary fiber,
protein and amino acid compound, it also contains phenolic components and these make it a nutritious harvest. Within the current
study it was aimed to determine the effect of BWF, which was added to bread wheat flour according to displacement principle in
various amounts (0, %10, % 20 and %30), on volume and some textural properties of bread which were partially-baked and frozen,
during 3, 15, 30, 45-day-storage time.
After 3-day storage, it was identified that depending on the increment of buckwheat, bread volumes respectively reduced to %11.61,
%22.16 and %32.07. At the end of the 15-day storage volumes of control samples experienced respectively %2.83 decrease.
However, no further decrease was recorded in volume on 30th and 45th day storage time. As no change was recorded in values of
volume for samples with %10 BWF on 3rdand 15th days of storage, extended time interval caused lower values of volume. As %20
and %30 addition of BWF caused a significant decrease in volume at the end of 3rd, 15thand 20th days of storage, no significant
change was recorded on 30th and 45th days. At the end of 3-day-storage time, in parallel with BWF increase, bread firmness also
increased. As the average was 10001.4 g in control samples, after the addition of BWF, the following values were identified
respectively 1993.4, 3219.4, 4756.5 g. 15,30 and 45 day storage led to an increase in firmness values.
Adhesiveness increased significantly after the addition of BWF at around %20. Longer storage time also led to an increase in
adhesiveness. Cohesiveness also increased in parallel with the addition of BWF. As no change was recorded regarding cohesiveness
of control samples, the ones with BWF addition increased.
Depending on the increase of BWF addition, gumminess increased statistically. As longer storage led to a decrease in this value, no
significant change was recorded in the ones with BWF. As chewiness increased according to BWF addition, no significant change
was recorded due to various storage times. Generally the chewiness of BWF addition at around %20 or more was found to be more
difficult to chew in comparison to bread samples without BWF.
At the end of the study it was found out that enrichment of bread through BWF addition can turn it into a functional food. However,
due to undesirable elements in bread volume and texture, more than %10 was not recommended. New studies are needed in order to
prevent the undesirable factors that are arised by decreased gluten amounts when more BWF is used.
Keywords: Key words: Buckwheat, Partially baked frozen, TPA
324
Impact of Bran Components on the Quality of Whole Wheat Bread

Khairunizah Hazila KHALID1, Jae-bom OHM2, Senay SIMSEK1
2
1
Department of Plant Sciences, North Dakota State University, USA
Hard Spring and Durum Wheat Quality Lab., USDA-ARS Cereal Crops Research Unit, USA
Whole grains contain components, such as dietary fiber, starch, fat, antioxidant nutrients, minerals, vitamin, lignans, and phenolic
compounds, which are beneficial to human health. Most of the beneficial components are found in the germ and bran as part of a
wheat kernel, which are reduced in the grain-refining process. Despite the health benefits of bran and whole-wheat products, bran
tends to negatively impact dough viscoelastic properties, loaf volume and end product quality in general. Therefore, effects of
different major bran components including lipids, phenolics (extractable and hydrolysable), and fiber fractions on the whole wheat
bread-making quality were investigated by following up a reconstitution approach using the 24 factorial experimental design. All
analysis of variance (ANOVA) models were significant (P<0.0001) showing coefficients of determination greater than 0.8 for quality
traits such as farinograph parameters (stability, water absorption, mixing tolerance index), gluten index, gassing power, and baking
parameters (specific loaf volume, and proof height). The factorial model derived from a coded equation was used to visualize and
identify the trend that individual bran components impacted the quality traits. Interestingly, bran fiber was identified as a single main
factor that had highly significant impact on all flour, dough, and baking parameters measured in this experiment. Specifically,
presence of fiber in dough system increased water absorption and decreased stability. Fiber and hydrolysable phenolics
synergistically had negative impact on gluten index and dough quality. Gassing power of whole wheat dough showed a positive
association with the presence of fiber in the system but a negative association with the presence of hydrolysable phenolics. Also,
fiber and hydrolysable phenolics were the main factors that significantly impacted bread loaf volume. Reconstituted breads prepared
without fiber or hydrolysable phenolics had higher loaf volume than white bread. Overall, influence of bran components on breadmaking quality seemed very complex since analysis of variance showed that interaction of all four bran components (lipid,
extractable and hydrolysable phenolics, and fiber) was highly significant (P<0.05) to cause changes in farinograph parameters, gluten
index, baking parameters, and gassing power. The study of how each of these components effects on bread quality may lead to
further investigation about pre-treatments that could be performed to bran in an effort to improve whole wheat bread quality.
Keywords: reconstitution study, fiber, phenolics, bread baking,whole grains,whole wheat bread
325
Autofluorescence Multispectral Image Analysis at the Macroscopic Scale for Tracking Tissues
from Plant Sections to Particles. Wheat Grain as a Case Study
Mathias CORCEL1, Marie Franoise DEVAUX1, Fabienne GUILLON1, Marie Franoise SAMSON2,
Ccile BARRON2
1
UR BIA, INRA, France

UMR-IATE, INRA, France
In the cereal milling industry, wheat grains are fractionated at a histological scale for recovering the starchy endosperm into flour or
semolina and collecting the peripheral tissues in bran fractions. The proportions of each tissue in the resulting fractions impact their
nutritional quality or their end-use properties. The evaluation of tissue dissociation at the particle scale is required in order to
understand, control and optimize the fractionation processes. If the identification of tissues in wheat grain is commonly performed, it
remains challenging for powders. In powders, methods are mainly based on their specific biochemical composition or their specific
spectral properties, in particular their autofluorescence. These methods were developed to give quantitative assessments of a bulk
tissue composition in flour or bran fractions. None of these methods allowed the estimation of tissue dissociation at the particle scale
even when an imaging system has been used.
Recent equipments are available to acquire multispectral fluorescence images at the macroscopic scale using filters with specific
excitation/emission wavelengths. These fluorescence macroscopes allow obtaining images of a representative number of particles
together with a spatial resolution of less than 3 m. In such images, the intensities measured for each pixel are not spectra, but are
spectral profiles relevant to identify tissues (Baldwin et al., 1997). To identify the tissular origin from this information, we propose to
develop a prediction model on particles using calibration data coming from the observation of tissue sections. This approach is based
on several assumptions. The first one is that the multispectral autofluorescence of plant tissues is specific and the second is that it is
possible to measure fluorescence intensities in a reproducible way. The objective of the present work was to check the fluorescence
macroscope as an efficient device for measuring and comparing fluorescence intensities. Wheat was retained as a model plant for
which two major tissues of the grain had specific autofluorescence properties: the aleurone layer with mainly a UV fluorescence
response and pericarp that fluoresce using both UV and visible excitation wavelengths (Jensen et al., 1982; Symons et al., 1993).
Moreover particles of pure tissue can be obtained after hand isolation or fractionation process (Hemery et al., 2007). The
autofluorescence properties of tissues in sections and particles were compared in two mounting media (air and water) using a
multispectral fluorescence macroscope.
The variability of fluorescence profiles was studied by selecting pixels in cross-section or in particles mounted in air or in water. The
statistical variations were studied by principal component analysis and variance analysis. The first effect, mainly described by
principal component 1, was to differentiate the two tissues, aleurone layer and pericarp. The differences between each tissue came
from UV and visible filters as expected. The second effect, mainly described by component 2, was a difference between the two
mounting media. The differences between sections or powders were not correlated to the other factors and were considered as not
significant. Our results show that profiles extracted from multispectral images of cross-sections or particles are similar and allow the
identification of plant tissues. Hence tracking the tissues by predicting them on images of particles from profiles found in images of
cross-section should be possible. The choice of the mounting media is flexible, multiples options are viable, but the adopted solution
must be strictly applied to all the samples analyzed. If implemented, the prediction from cross-section could be less tedious than other
methods requiring dissection and lead to the identification of more tissues.
Keywords: process control,wheat,aleurone layer,pericarp,image analysis,tissue dissociation,multispectral autofluorescence
326
Suitability of Latvian-Grown Rye Varieties for Bread Making

Daiga KUNKULBERGA1, Inga LENENKOVA1, Anda LININA2
1
Faculty of Food Technology, Latvia University of Agriculture, Latvia

2
Agronomy, Latvia University of Agriculture, Latvia
Rye (Secale cereale) has been cultivated in Europe since ancient times and it is traditionally consumed as wholemeal product in
Baltic countries. In Latvia, rye bread is rich with traditions, and is one of the more favourite types of bread. To produce traditional
rye scald, sourdough and bread it is extremely important to have high quality flour. The chemical composition of native grains varies
significantly depending on the growing environment and the genotype. Recently, among Latvian farmers new hybrid rye varieties
have become popular instead of conventional ones because of increased yields. On the other hand bread producers not always are
satisfied with the quality and suitability of new varieties for bread making complaining on slower fermentation processes, reduced
bread flavour, etc.
The aim of the study was to determine the quality of the most popular rye grain varieties, originating from Latvia, and their suitability
for wholegrain flour production and bread baking. Three conventional rye varieties Kaupo, Amilo, Dankowskie Amber and
three hybrid rye varieties Brasetto F1, Su Drive F1, Su Mephisto F1 obtained from the State Plant Breeding Institute Priekuli,
Latvia was the object of this study.
Rye quality indices were analysed using the following standards and methods: grain moisture content ICC 109/1, grain protein
content by Kjeldahl procedure (N5.7; wet basis) by ICC 105/2; hectolitre mass by ISO 7971-2, thousand kernel weight according to
ISTA method, starch determined using ICC 123. Grains were milled to wholemeal flour using Perten Laboratory Mill 3100 with 0.8
mm sieve and used for Hagberg falling number assessment according to HagbergPerten method as measure of the degree of alphaamylase activity in flour by ICC 107/1. The gelatinization of the starch and the enzyme activity (alpha-amylase) in the flour was
tested by Brabender Viscograph.
Hagberg falling number is the major quality attribute of rye and is essentially affected by the enzyme activity in the grain. In the year
2015, the weather during rye harvest was dry and sunny; therefore Hagberg falling number for all studied varieties was high, on
average 240 s. Temperature at the start of gelatinization for all samples was in the range from 52.7 till 55.7 C, but at its maximum
was 72.6 till 79.9 C.
The results of the current research show that the quality of all the studied varieties meet the requirements for high-grade rye grains
for food consumption and are suitable for the wholegrain flour production and bread baking.
Keywords: rye, quality indices, wholegrain flour
327
Identification of Toxigenic Species in Wheat and Detection of the Production of Aflatoxin by

Chromatographic Methods
Kerbouche LAMIA1, Hazzit MOHAMED2, Gabour SAMIRA3, Tghdet YASMINE3
1
2
Genie des procds, USTHB, Algeria

technologie alimentaire, ensa, algeria
3
Genie des procds, usthb, algeria
Cereals and especially wheat an important place in the Algerian diet plan, which makes the storage needed for self-sufficiency of the
population, but this product exposed the risk of contamination by molds and their toxins (mycotoxins) that affect wheat quality
during prolonged storage. This project focuses on the study of the organoleptic and hygienic qualities of five different local varieties
of durum wheat and bread wheat released for consumption in Algeria collected at the technical institute of crops, as well as
evaluation of the power producer of aflatoxin by aspergillus strains yard storage. The study of the organoleptic quality of wheat
through evaluation of pH, ash content, humidity and faty acidity, allowed us to conclude that wheat subjected to analysis is of good
quality. Similarly, analysis of the fungal flora showed a complete lack of Aspergillus strains responsible for the production of
aflatoxins. However, it was noted the contamination of some samples by non aflatoxinogenic fungal strains. As for the study of
power producer of aflatoxins (AFB1, AFB2, AFG1, AFG2) by Aspergillus fungi on five wheat samples by chromatographic
methods, it was negative, and therefore samples are completely free of aflatoxins.
Keywords: wheat, Algeria, storage, organoleptic quality, Aspergillus, aflatoxins, CCM, HPLC.
328
Use of Alveograph and Solvent Retention Capacity Methods to Predict Soft Wheat Quality
Leticia MIR1, Martha CUNIBERTI1, Beatriz MASIERO2
1
Wheat and Soybean Quality Lab., INTA-EEA Marcos Jurez, Cba., ARGENTINA
2
External Statistical Consultant, ex INTA Statistic Department, ARGENTINA
Wheat is one of the three most important cereals in the world with corn and rice. It is used for the production of flour and semolina,
which allows to obtain a wide variety of food products such as bread, cookies, cakes, pastries, etc. However not all wheat varieties
can be used to produce different products or manufacturing processes. The use of soft wheat for cookies provides quality products. In
Argentina the production of soft wheat started in 2006 and now there are four varieties in the market. Its production is not widespread
like hard bread wheat which represents 98% of the national production. For the manufacture of cookies it is often used hard wheat
with low protein and with the addition of additives to weaken the gluten structure to obtain flours with suitable characteristics. In last
year an increasing demand and production of sponge cakes and cookies were observed since they are strongly rooted in the local food
consumption and represent a clear example of the value added chain in farinaceous. Industrial bakeries need to have constant
characteristics of flour to feed continuous processes in order to provide the market a product with constant and homogeneous
characteristics in time. The aim of this study was to evaluate the different ability of two quality methods to predict cookies diameter
(CD) of wheat flour using the Chopin alveograph and Solvent Retention Capacity (SRC). For the study 72 genotypes among varieties
and advanced lines, including soft and hard bread wheat were used. The SRC method is determined based on the standard AACC 5611.The lactic acid SRC (SRC LAC) is related to the glutenin characteristics, sodium carbonate SRC (SRC CAR) is associated with
starch damaged, sucrose SRC (SRC SUC) indicates pentosans contribution and water SRC (SRC W ) referred to all hydrophilic
components of flour. For the determination of rheological properties a Chopin alveograph was used according to ICC standard No.
121. The cookies were performed following the American Institute of Bread Making method of Kansas, Manhattan, USA. For the
statistical study, a multiple regression analysis with stepwise selection criteria was performed to predict the cookie diameter (CD)
from parameters obtained of SRC and alveogram separately. When alveographic variables were used the equation obtained was:
CD= 6.92 - 0.01 * P - 0.01 * Ie (P: alveogram tenacity and Ie: alveogram elasticity index), which explain 66 % of the CD variation.
The prediction equation obtained using SRC was CD= 10.61-.0613 * (% SRC W) - 0.0107 * (% SRC SUC), accounting for 69 % of
the variation. To conclude, both methods are good predictors for assessing the aptitude of flour for cookies, explaining SRC 3% more
than the alveograph. The SRC had the advantage of being a simple, rapid determination, that requires only 20 grams of flour and it is
not necessary high-tech equipment.
Keywords: Soft wheat, quality, alveograph, SRC
329
Utilization of NIR and MIR Spectroscopy with Different Chemometric Techniques for the
Prediction of Wheat Flour Quality Parameters
Esra Zeynep ARSLAN1, Ouz ACAR2, Asuman KAPLAN EVLICE2, Aliye PEHLVAN2, Hamt KOKSEL1,
Turgay ANAL2, Ismail Hakk BOYACI1
1
Department of food engineering, Hacettepe University, Turkey

The Central Research Institute for Field Crops, Quality Control Research Center, The Ministry of Agriculture and Rural Affairs,
Turkey
Wheat flour quality is directly related to the quality of the end-product intended. Wheat flour quality is generally estimated according
to different quality parameters. Chemical, rheological and physicochemical quality parameters of flour are determined by using
traditional methods, which are time consuming, expensive and generally cause chemical waste. Recently, spectroscopic techniques
combined with chemometric tools have been used to predict different quality parameters of wheat and wheat flour. The aim of this
study is to investigate the success of different chemometric methods (Artificial Neural Network (ANN), partial least squares (PLS)
and modified partial least squares (MPLS) regression by using mid infrared (MIR) data and near infrared (NIR) data for prediction of
wheat flour quality parameters, which include Zeleny and modified Zeleny sedimentation values, wet and dry gluten contents, water
absorption (%), tenacity (P), alveograph energy value (W), and P/G ratio. Calibration and validation correlation coefficients (r) of the
models were compared to each other, and it was seen that NIR combined with PLS gave the best results to predict dry gluten, water
absorption (%), tenacity, P/G ratio, and alveograph energy value (W), with correlation coefficients of 0.970, 0.950, 0.939, 0.898 and
0.875, respectively. NIR combined with MPLS also displayed considerably accurate results for the prediction of wet gluten, with a
correlation coefficient of 0.965. The best prediction of modified Zeleny sedimentation value was obtained by using MIR coupled
with MPLS, with a correlation coefficient of 0.900. However, the best prediction of Zeleny sedimentation value was obtained when
combined PLS, with a correlation coefficient of 0.867. The results indicate that both infrared techniques have the ability to
successfully predict wheat flour quality parameters.
Keywords: wheat,wheat flour,quality parameter,NIR,MIR,PLS,MPLS
330
Determination of Optimum Medium for Production of Fungal Amylase for Enhancing the
Quality of Bread
Arzu NAL1, Semra MALKO2, S. Elif KORCAN3
1
Biotechnology Research Department,, Field Crops Central Research Institute, Turkey

Anadolu University, Applied Research Center for Environmental Problems, Anadolu nivresitesi, Turkey
3
Vocational School of Health Services, Uak University, Turkey
Many processes considered significant in industrial terms are carried out in a much easier way through biotechnological and
enzymatic processes. Therefore, use of enzymes in industry has become inevitable. Elimination of conditions requiring energy such
as high pressure and temperature through use of enzymes in industry is regarded beneficial in economic terms (etin, 1983). The
market of industrial enzyme is around 1.4 billion USD across the world, and it constitutes one of the widest consumption areas with
its market network increase over 10% and sales increase of 4-5% per annum. 75% of industrial enzyme production is made within the
food industry (Cowan, 1996). Today, many microbiological enzymes are used in the food industry. The food industry sector in which
amylases are most widely used is bread production. Amylases are among the important commercial enzymes representing about 2533% of the world's enzyme market (Guyen, 2002).
This study aimed to evaluate the thermophilic fungi isolated from extreme conditions and is capable of secreting -amylase which is
an enzyme that has a commercial value especially in the production of bread in the food industry. In this study, thermostable amylase
activities of some thermophilic Aspergillus species were evaluated. The optimum medium and microorganisms for -amylase
synthesis were selected. Subsequently, the -amylase activity of the microorganism was determined. In order to determine a more
efficient medium for amylase activity, the measurements were made on the 7th day of enzyme production on Aspergillus niger,
Aspergillus oryzae, Aspergillus terreus cultures produced at different culture media. In the mycological, stock basal medium (SBM)
and starch yeast extract liquid medium the -amylase activity observed was respectively 1.83, 1.66 and 0.75 U/ml in the mycological
liquid medium; 2.37, 2.28 and 1.69 U/ml in the SBM medium and 6.8, 5.9 and 5.1 U/ml in the starch yeast extract liquid.
Keywords: Aspergillus, enzyme activity, thermophilic fungi, -amylase.
331
The Effect of Ultrasound Treatment on Phenolics and Antioxidant Capacity of

Some Legume Brans
Esra KAYA, Necati Bar TUNCEL, Melis KARAMAN, Nee YILMAZ TUNCEL
Faba bean (Vicia faba), red and green lentils (Lens culinaris) and pea (Pisum sativum) were treated with ultrasound at the amplitude
of 40, 70 and 100% with the aim of efficient extraction of legume starches. The effects of ultrasound treatment were evaluated on
both starch and bran portion of the legumes. In this study, total phenol content, phenolic acid composition and antioxidant activity,
which was measured by ABTS assay, of the noted legume brans were analyzed in both free and bound form. The highest and the
lowest total phenol contents were observed in red lentil and pea brans, respectively (p>0.05). Antioxidant capacity of the lentil brans
(both red and green) displayed a decreasing trend with increasing ultrasound amplitude, however, the variation in the antioxidant
capacity of the pea and faba bean brans with respect to process conditions were statistically insignificant (p>0.05). The amount of all
of the noted target compounds were higher in bound form compared to free form. Protocatechuic acid, p-coumaric acid, ferulic acid
and vanilic acid (with the exception of red lentil) were found in all of the legume brans with varying amounts. O- coumaric acid was
observed in pea and faba bean brans in bound form while it could not detected in lentil brans. P-hydroxybenzoic acid was found only
in red lentil bran in the range of 21.51 and 61.83 g/g. Almost all of the phenolic acids, which were significantly affected from the
ultrasound treatment, followed a decreasing trend with increasing amplitude (p<0.05).
Keywords: legume, bran,phenolic, ultrasound
332
Investigation of Bread Wheat Quality Based on Chemical and Physical Analysis

Yasemin OKUR1, Selis NEL2
1
Cereal Technologies Laboratory, Ankara Commodity Exchange, Turkey

2
Department of Chemical Engineering, Hacettepe University, Turkey
Wheat, amongst crop products, is crucial due to wide adaptation limits, easy cultivation, uncomplicated storage and transportation,
and high nutritional values, and has, therefore, become a part of the eating habits in many societies. The price of wheat in Turkey is
determined by the Turkish Grain Board (TMO) using a quality index. Price quotations are classified from high to low for wheat types
in order as red/white hard and red/white other. The quality is based on chemical and physical analysis, which must be reliable, easy
and fast to be able to handle a large number of samples. Near Infrared Transmittance (NIT) analyzer is the common integrated device
used at the commodity exchange for protein, moisture, and hectoliter mass analyses, however Zeleny sedimentation and wet gluten
results from this device are proved to be not accurate compared to results from standardized Zeleny sedimentation and wet gluten test
devices. These methods alone are inefficient and difficult to apply as they require grinding. Therefore, the results from these tests
cannot be included in commodity exchanges as a quality parameter, which could greatly influence the price quotation. In this study,
we investigate the possibility of using easy to measure and simple physical properties of wheat as a basis for quality and test the
conviction that wheats that are classified as red are higher in quality. We used 37 red common-wheat and 20 white bread-wheat
samples from 2013-2014 to analyze their physical and chemical properties and proposed a correlation between grain size and protein
content as a guide for estimating quality. We employed Near Infrared Transmittance (NIT) and Dumas tests for protein analysis,
Zeleny sedimentation test, wet gluten (whole wheat flour/white flour) test, and physical analysis of grain dimensions. All analyses
were conducted at the Cereal Technologies Laboratory of Ankara Commodity Exchange (ATB). We designed the study based on
randomized complete block method with eight replicates. Grubbs test was used for detecting outliers. Analyses results showed, for
almost all red bread-wheat samples, measured parameters were higher indicating better quality. This shows, color, as a physical
property might be an indication for quality. Investigation of chemical parameters, such as various chemical contents, that influence
wheat grain color as well as grain mechanical properties and their correlations could lead to using simple physical tests for quality
assessment.
Keywords: Bread-wheat quality,protein analysis,grain color,grain size
333
Detectionof Stripe Rust Disease (Yellow) Puccinia Striiformis f. sp. Triticion Wheat in the
North Eastern of Syria During the Period 2011-2014 and to Identify Physiological Strains
Omran YOUSSEF
Plant Breeding and Biotechnology, General Commission for Scientific Agric. Research (GCSAR), Syria
Indicated field survey to stripe rust disease results (Yellow) caused by the fungus Puccinia striiformis f. sp. tritici in the north-eastren
of Syria during the period 2011-2014 to the prevalence of the disease varied from year to another. Where the proportion of infected
fields were recorded in the study area of 11.51% in 2012, while this figure amounted to 40.55% in 2013, and 18.34% in 2014. The all
years recorded incidence of the disease only on bread wheat varieties. The results of monitoring the disease on the differential
varieties cultivated as shown in the study area in Al-Qamishly and Malikye to varying reaction of these items to the incidence of the
disease from one location to another and from one season to another depending on the precipitation rain and temperatures during the
growing seasons, some varieties showed susceptibility to the disease, such as Morocco, Avocet S 6 * / Yr6, 6 * Avocet S / Yr7,
Thatcher, Compare, Fed.4 / Kavkaz, Federation, 6 * Avocet S / Yr17, Avocet R, Avocet S, Avocet S 3 * / Yr18, AE.SQO / / PATA /
ALTAR843 / Avocet-YRA * 3 and Cham8. While other varieties showed intermediate susceptibility to infection, while other
varieties showed resistance to the disease, and in return the injury did not appear at all on some other items in the differential. The
results determine the physiological strains of isolates collected from wheat fields in the north-eastren of Syria during 2013 and 2014
to the presence of four different physiological strains are 6E16 and 0E0 and 82E16 and 4 E2 0 where they were isolate and identify
three physiological strains are 6E16 and 0E0 and 82E16 during the year 2013, and three in 2014 is 6E16, 0E0 and 4 E2, and 6E16
were strain is most frequently during the study period, while the strain 0E0 less aggressive strains. Use the scale 0-9 to study the
reaction of seedlings soft wheat and durum varieties, turned out that the product was Jupateco73S was a great susceptibility to
reaching his reaction (9), and the items (Cham 8, Cham 6, Cham 4) medium susceptibility, while the varieties: (Chinese166 ,
Vilmorin23, Avocet Yr1, Clement, Triticum spelta, Hybrid46, Spladings prolific, Fed4-Kavkaz, Gereck79, Sardari, Avocet Yr10)
resistant to the disease, as shown all varieties of durum wheat also tested their resistance to disease.
Keywords: Key words: Strip Rust (Yellow),differential varieties,physiological strains,wheat,Syria
334
Effects of Apricot Kernel Flour on Technological and Sensorial Properties of Biscuits

Betl SOLAK, Nilgn ERTA
Food Engineering, Necmettin Erbakan University, Turkey
In the last decades, consumers have believed that foods affect directly to their health. Functional foods promote optimal health and
help reduce the risk of disease. Apricot kernel flour (AKF), a by-product obtained in excess amounts in apricot processing plants, is a
good source for functional ingredients. AKF is rich in protein, fat, dietary fiber, potassium, magnesium, copper, B group vitamins,
oleic and linoleic acids,amygdalin (vitamin B17) and phenolic compounds such as quercetin, catechin, epicatechin, p-coumaric acid,
caffeic acid, ferulic acid. In this study, AKF was used for nutritional enrichment in biscuit formulation at the level of 5, 10, 15, 20%
flour weight basis. Some physical (diameter, thickness, spread ratio and color), chemical (moisture, ash, fat and total phenolic
content) and sensorial properties (color, taste and smell, crispness, stickiness in the mouth and surface roughness) of biscuit samples
were investigated. The slight increase in spread ratio of biscuits was observed with addition AKF. Data showed that L* values of
biscuits enriched with AKF were increased, while a* values decreased. Higher ash and fat content were observed with the addition of
AKF when compared to the control. Total phenolic content increased with AKF addition in biscuit formulation. Color is one of the
important parameters in the sensory properties from the perspective of consumer preferences. Addition of AKF in the production of
biscuits gave the attractive color and desired flavor to the biscuits. According to the sensory analysis, the most popular biscuit is
determined with 20 % AKF addition.
Keywords: Biscuit, Apricot kernel flour,color,phenolic content ,sensorial evaulation
335
Automation Innovation in Food Science

Christopher KELLEY
Research and Development, ANKOM Technology, USA
Dietary Fiber analysis has long been a method known for inter and intra-lab imprecision. Results can be significantly affected by the
level of technician interventions required. Difficulty in filtration, transfer error, temperature controls, improper agitation, and more
create an difficult environment for precision. Furthermore, the modern laboratory is constrained by both space and technician
availability; productivity demands require multitasking as a regular experience. The poster presents advancements made by ANKOM
Technology to automate the primary/conventional methods for Dietary Fiber analysis; AOAC 985.29, 991.43, 2009.01 and 2011.25
Keywords: Automation,Technology Advancements,Dietary Fiber,Good Laboratory Practices,Dual Chamber Filter Bag
Technology,Increasing Precision
336
Associations Between Nutritional Composition and Farming Type With Organically and
Conventionally Grown Cereals
Mirjana MENKOVSKA1, Gordana BRANKOVIC2, Vesna PAJIC3, Gordana SURLAN-MOMIROVIC4,
Desimir KNEZEVIC4
1
Food Technology and Biotechnology, UKIM Institute of Animal Science, Mavedonia

Department of Genetics, Plant Beeding and Seed Science, Faculty of Agriculture, Serbia
3
Department of Mathematics and Physics, Faculty of Agriculture, Serbia
4
Department of Genetics and Plant Breeding, Faculty of Agriculture, Serbia
In this study the nutritional composition (crude protein, crud fet, ash, dry matter, total dietary fibre and its fractions) of some cereals
(wheat, rye, barley, oat and millet) was investigated in relation to their farming type. The cereals were grown by organical,
conventional and in conversion farming method. The most of the nutrients were analysed by standard methods of analysis, while total
dietary fibre and its fractions-soluble and insoluble dietary fibre were analysed by standardized enzymatic-gravimetric methods-the
Megazyme Total Dietary Fiber Kit. The associations between cereal nutritional composition and their farming type were analysed by
cereal kind-farming method by chemical-technological trait biplot analysis within R 2.9.0 program environment (R Development
Core Team, 2010).
Based on the cereal kind-farming method by chemical-technological trait biplot positive and negative associations between particular
cereal nutrients and farming type were obtained. The possibilities are derived that could be used for agronomic practice, breeding and
food processing industry at improving the important nutritional properties analysed in cereal crops.
Keywords: cereals, nutritional properties, organic farming, conventional farming, associations
337
Behavior of the Tunisian Consumers Facing the Quality of the Bread in the Context of the
Problem of the Bread Wasting
Raoudha KHALDI1, Mehres AMEUR2, Hanen NASRI3, Dorra SFAYHI3
1
Agricultural Economy, National Institute of Agricultural Reseach of Tunisia, Tunisia

2
Agricultural Economy, graduate school of Agriculture of Kef, Tunisia
3
Technology of cereals, National Institut of Agricultural Research of tunisia, Tunisia
In Tunisia, the question of the food security was, for a long time, related to the cereal sector which presents difficulties to several
levels. Indeed, in spite of the progress realized at the level of the production, the national demand steel depend on imports which
continue to grow, in particular for the bread wheat (80 % on average needs) and for durum wheat (20 % on average needs).
Besides the cost of the imports of cereals, a subsidy is granted to protect the purchasing power of the consumers and can reach 86 %
of the general subsidy expenses. It is a direct subsidy for the bread, flour, couscous, semolina and the pastas. However, this strategic
choice was translated over the years by an enormous wasting of the bread that reached 1 bread on 4 bought.
This article aims to analyze this situation and to understand the behavior of the consumers by answering the following questions :
- What are the characteristics of the consumption of the bread in Tunisia?
- Is the behavior of wasting bread relates to the price of the bread, to the socioeconomic characteristics of the households, or to the
quality of the bread?
- What are the intrinsic quality attributes perceived by the consumers and which are their preferences compared with the quality
offered by the bakers?
This work is based on a survey realized with 200 consumers and 10 bakeries in Tunis. The data was analized by means of factor and
Probit model.
The households which waste most bread are those of big sizes. This behavior is not affected by the education level of the consumers.
The young people are the ones who look more for the quality. They waste less the bread and are ready to pay more to have a better
quality and a special bread from local varieties of cereals with more fibers. The probability to waste the bread is related
significatively to the quality. The most important intrinsic attributes of quality is the color and the tenderness.
The alternatives for the bread wasting problem in Tunisia are at first the increasing of the bread price by reducing the subsidy and by
targeting the most deprived populations, secondly, the increasing of bread quality which is related to the price. The raising awareness
of the consumers is also necessary.
Keywords: Bread, behavior of the consumers, factor analysis, model probit, Tunisia
338
Ingredient: An Investigation of this Magical Word on Cereal and Dairy Products

Ali Erbili BODUR
Food Processing, anakkale Onsekizmart University/Biga Vocational School, Turkey
The dictionary meaning of the term ingredient is substance that enters the composition of something. In the food industry, it is
defined as substances which are mainly important after raw materials in the production and added to the foods as a technical
requirement. Ingredients may not be at the same function in each foods. While a substance may be a food ingredient in a food, it
may be a food additive in another food.
New flavors, healthy formulations and high value-added food aspects have been the main driving forces behind the dairy and cereal
industry. Technological innovations are also at the future promising position in production efficiency and food security. Here, Focus
is on new and superior ingredients in the dairy and cereal industry. n addition to traditional dairy ingredients such as fermented milk,
butter and cheese products, the newly developed dairy ingredients such as dairy proteins and whey products have found a wide range
of applications. On the other hand, new ingredient obtaining methods in cereal industry are increasing the number of flour, semolina
and bran-based ingredients by setting technological varieties in grain processing industry, enzyme-based fractionation and
fermentation processes.
Preservation of grains and dairy raw materials are expensive and short-lived. Some of the degradation occurs on the raw material
stage. Food processors must ensure that, they use raw materials and ingredients at the high quality. Because raw materials are
examined in chemical, physical, microbiological, nutritional, hygienic and safety aspects, minimal examinations of the ingredients
obtained from them may be sufficient for understanding the quality.
The terms of waste, by product and residue may be eliminated by the production of ingredients. So, both significant problems
for the environment are solved and obtaining of new products with higher economic value may become possible. As it states them all
alone, ingredient is a magical word. In our study, ingredients will be examined under separate headings in environment, economy,
nutrition, technology and chemical composition points of view
Keywords: Ingredient, Cereal ingredient, Dairy ingredient
339
The Sensory Evaluation of Sodium Reduced Wheat Bread with Mahaleb (Prunus mahaleb L.)
Ceren YAPAREL, Yeim ELMACI
Department of food engineering, Ege University, Turkey
In this study, the evaluation of the sensory quality of sodium reduced wheat bread with mahaleb (Prunus mahaleb L.) was aimed.
Potassium chloride was used to reduce sodium content in wheat bread andmahaleb kernel powder (Prunus mahaleb L.) was added to
sodium reduced bread for giving flavor and antioxidant activity. Nine different types of wheat bread, with unreduced sodium content,
20% and 40% reduced sodium content breads without mahaleb addition, 2% and 4% mahaleb addition were produced. The wheat
breads which have same percentage of salt but different percentage of mahaleb (Prunus mahaleb L.) were evaluated at the same day
of baking and 3 days after storage. The wheat breads which have same percentage of salt and 0%, 2 and 4 mahaleb were evaluated by
using ranking test. 15 panelists have evaluated the quality characteristics of breads such as colour (lightness-darkness), firmness,
saltiness, bitterness and general liking in ascending order.
For the unreduced sodium bread and 20% reduced sodium bread, evaluated at the same day of baking; it was determined that there
was no significant (p>0.05) difference between mahaleb amount and crumb colour, but for the 40%reduced sodium breads, the
breads which contain 4% mahaleb had the darkest color. It was determined that mahaleb aroma has no significant (p>0.05) effect on
the saltiness perception of the bread. It was concluded that the breads contain 4% mahaleb had the most bitter taste and there was no
significant (p>0.05) difference in terms of general liking between the breads which have different salt and mahaleb content.
After 3 days of storage, for the unreduced sodium bread and 20% reduced sodium bread; it was determined that there was no
significant (p>0.05) difference between mahaleb amount and crumb colour, but for the 40% reduced sodium breads, the breads which
contain 4% mahaleb had the darkest colour. For the unreduced sodium bread, it was concluded that storage had no significant
(p>0.05) difference between mahaleb amount and firmness. For the 20% and 40% reduced sodium and stored breads, it was found
that the breads without mahaleb were the toughest and the breads contain 4% mahaleb were soft. It was determined that mahaleb
aroma has no significant (p>0.05) effect on the saltiness perception of the stored bread. It was concluded that the breads with 4%
mahaleb is most bitter and there was no significant (p>0.05) difference in terms of general liking.
Keywords: sodium reduced wheat bread,sensory evaluation of sodium reduced wheat bread,wheat bread with mahaleb
340
Production and Properties of Yufka Used in Baklava Making

Hatice PEKMEZ
Naci Topuolu Vocational School Department of Food Processing, Gaziantep University, Turkey
Baklava; especially pistachionutty baklava of Gaziantep is the one of the most well-known and favorite delights in Turkish cuisine. It
doesnt have only a special taste and a high nutritional value, but also has high energy potential. It is made of using fourty layer
yufka, extra boz i pistachionut and first class of butter. The main raw materials of yufka are flour, water, egg and salt. In yufka
making, the choice and the properties of raw materials and the production techniques have great importance on the taste, appearance
and texture of baklava. Special-purpose flour is used having max. 14.5 % (w/w) moisture content, min. 7.0 % (dry basis) protein
content, and max. 0.07 % (dry basis) acidity in terms of sulfiric acid. Actually, low efficiency hard wheat flour is preferred having
low ash content, max. 0.65 % (dry basis), and high gluten amount, 28-32 % (wet basis) to obtain crispness of baklava after baking.
Beside this, flour must include max. 104 cfu/g coliform bacteria and 105 cfu/g mold for the human health. Production steps of yufka
used in baklava could be summarized as; mixing of raw materials (1 kg hard wheat flour, 4 eggs, 10 gr salt and 250 mL water),
kneading to obtain a homogeneous dough (app. 20 min), shaping of dough as oval pieces having app. 50-60 cm diameter, maturation
of dough for 20 min by covering with wet cotton to keep the softness and to prevet the drying of dough, and rolling out dough with
baklava or yufka machine (having chiller unit, dough feeder, dough roller, starching unit, conveyor and yufka setter) and/or manually
with rolling pin to make translucent yufka layers having about 50-70 thickness. When yufka is produced, wheat starch is used to
make easier to roll out of the dough. 9-10 layers of yufka are prepared from 1 kg baklava flour. In baklava, totally app. 40 layers are
used. However, 20 layers are needed for the lower part, while the rest is used in the upper part of baklava. Butter is added and spread
on one by 2-3 layers, but the last 8-10 layers are buttered up one by one. After the addition of boz i pistachionut between lower and
upper parts, baklava making is completed with the steps of giving shape up to tray, cutting down into slices, adding on melted butter,
baking at 180-200 oC for 40-45 min, adding on hot syrup and then cooling of baklava.
Keywords: baklava,properties of yufka flour,production of baklava yufka
341
Determination of Bread Producers Problems and Producer Solutions

Ferid AYDIN
Department Food, Agricultural Products, Cosmetics, Pharmaceutical and Forensic, Ataturk University, Turkey
Today, many surveys were made by asking questions to consumers about bread waste. However, there is a limited number of surveys
conducted about the situation and problems of producers. Therefore, we have performed this survey due to the lack of surveys made
in this area. In our study, we have included bakery owners and employees working in Erzurum province. In this research face to face
survey working has been done with the bread manufacturers.
In this study, we prepared 36 different questions about education status of producers, their status of enjoying their professions,
duration in the business, educational status of the bakery workers, sales of breads in the bakery, the frequency of making employee
health checks and applied these questions in 75 bakeries. We tried to interpret our questions in accordance with the answers received
and statistical data presented in tables and graphs. The responses were subjected to statistical analyses and results were subjected X2
test. The results are interpreted by subtracting the frequency table into tables and graphs.
According to the survey results; Most of the bakeries are satisfied with their professions and they stated that the need for trained staff.
It is a rising trend in the educational level of bakery workers was found to cause an increase in product sales.
Keywords: Bread, consumer, producer, bakery, worker
342
Development of Naked Oat Cultivar Adapted to Coastal Area of Aegean Region: Nutrition
Characteristics
zge YILDIZ1, Seda PELIT2, Aydn MAMOLU2
1
Quality and Technology Department, Aegean Agricultural Research Institute, Turkey

2
Field Crops Department, Aegean Agricultural Research Institute, Turkey
In recent years, oat (Avena sativa L.) is becoming popular whole-grain cereal for not only livestock feed but also human food. Oats
have gained considerable interest as a healthy diet products such as baked goods, bread, muesli, baby foods and granola, due to the
beneficial health effects. Furthermore, they are valuable source of dietary fibre, especially beta glucan and are high in vitamins,
minerals and antioxidants believed to have healthy effects such as low blood sugar and cholesterol level. For these reasons, oats have
been widely discussed in many researches.
In this significant respect, a naked oat variety named Haskara has developed for eliminating the peeling process takes a long time in
the Aegean Region oat breeding program at our Institute. This study is a very useful job for the needs of the sector. This oat variety
adapted to coastal area of Aegean Region has kernels that are well-filled and yellow grain color. It has 24-28 g thousand kernel
weight, 45-52 kg/hl hectolitre weight, 250-350 kg/da grain yield and also well-balanced nutritional composition; 15 % protein, 3.65
% beta glucan and 60.07 % starch. As a result, our work shows promising facts in terms of farmer, food industry and consumer.
Keywords: oat nutrition breeding
343
Bulgur Process and Techenology

Saad Ibrahim YOUSIF1, Mustafa Cargi DEMR2, Songl KESEN3, Mustafa BAYRAM2
1
2
Food Engineering Department, Gaziantep University Faculty of Engineering, Iraq

Food Engineering Departmen, Gaziantep University Faculty of Engineering, Turkey
3
Food technology dept., Gaziantep University, Turkey
Bulgur is produced from hard wheat (Triticum durum) by several steps such as cleaning, cooking, drying, tempering, debraning,
milling, polishing and classification. The reasons of using hard wheats are; consisting of rich nitrogenous substances and pigments,
resulting hardness by coherence of protein and starch. Bulgur is a food product which is cheap, easy accessible, nutritional in terms
of vitamins and mineral, cooking easy and quick, having many meal types. Bulgur has a big industry in Turkey and needs to improve
and develop the process. In this review, we have mentioned about the nutritional properties and production system of bulgur.
Keywords: Bulgur , wheat , durum wheat , food product , bulgur cooking, bulgur value
344

Potential of Using Ozone Gaseous for Controlling Stored Grain Insects
Ali Arda IIKBER1, zgr SALAM2
1
Agriulture Faculty, Plant Protection Department, Kahramanmara St mam University, Turkey

2
Agriculture Faculty, Plant Protection Department, Namik Kemal University, Turkey
In present study, effectiveness of ozone gaseous at low concentrations (1-2, 5-6 and 10-11 ppm) for short exposure periods (1, 2 and
4 hour) against all life stages of Ephestia kuehniella and Tribolium confusum was determined. The results obtained from biological
tests indicated that ozone gaseous at low concentrations for short exposure periods resulted in very low mortalities of against all life
stages of both tested species. The higher mortalities of all life staged of E. kuehniella and T. confusum exposed to high concentration
(6474 ppm) of ozone gaseous for the longer times were observed compared with those exposed to low concentrations of ozone
gaseous for the shorter periods. The mortalities of tested insect species at high concentration of ozone treatment were increased with
increasing of ozone exposure period. Complete mortality (100%) of all life stage of E. kuehniella except its egg stage was achieved,
while same ozone treatment resulted in low mortalities of all life stages T.confusum except its larva stage. The low egg mortalities of
both tested insect species were determined even at 60 minute-high concentration of ozone treatment.
Our toxicity data for empty space ozone treatments indicated a remarkable difference in susceptibility between life stages of E.
kuehniella and T. confusum. Empty space ozone treatment resulted in complete mortalities of all life stages of E. kuehniella except its
egg stage whilst very low mortalities of all life stages of T. confusum except its larva stage were observed. Larva stages of E.
kuehniella exposed to every half hour flushed ozone treatment for 5-h in presence of 2-kg wheat also exhibited delay toxicity and that
immature insects exposed to ozone had to be held to determine emergence as adults. Our toxicity data indicated that T. confusum was
generally more tolerant to ozone treatment than E. kuehniella.
Ozone flush treatment at 30 minute intervals for 5-h resulted in almost complete mortality of all life stage of E. kuehniella placed in
top position of two kg of wheat, whereas eggs of E. kuehniella placed in bottom position of 2-kg of wheat were hard to kill. For T.
confusum, larvae placed in bottom position of 2-kg of wheat were easily killed, whereas eggs, pupae and adults of T. confusum were
still tolerant to ozone treatment. These results indicated that ozone, unlike chemical fumigants, could not penetrate into the
commodity enough to kill the insects. Results of our study results indicated that gaseous ozone needs to be re-flushed intermittently
to keep required concentration and thus obtained a higher mortality of the insects.
Consequently, ozone treatment resulted in a remarkable difference in susceptibility of life stages of both E. kuehniella and T.
confusum. Toxicity data suggest that E. kuehniella is generally more susceptible to gaseous ozone that T. confusum. We have also
shown that gaseous ozone could initially have a problem of penetration into commodity enough to kill the insects. Therefore, the
ozone application system that enables ozone to penetrate ozone gaseous into the grains should be developed in order to use of ozone
gaseous for successfully controlling stored-gain insects.
Keywords: toxicity,Ozone,Triboliun confusum,Ephestia kuehniella,stored-grain insects
345
Effect of Storage Types on Germination and Emergence in Wheat

Mehmet Murat KARAOLU1, Murat AYDIN2
1
Food Engineering, Ataturk University, Turkey

2
Field Crops, Ataturk University, Turkey
Wheat (Triticum aestivum L.) is the first important cereal crop and provides nearly 55% of the carbohydrates and 20% of the food
calories consumed globally. Germination and emergence may remarkable influence grain yield in wheat. The germination, growth,
yield and quality of crops are determined by the properties of seed. Seed quality is one of the most important factors in crop yield.
Although wheat is produced only once a year, it is consumed year round. Therefore, maintaining the seed quality during the storage
period is a factor in the production process of crop. Time and temperature of storage and moisture content of grain are the most
important factors in terms of seed quality. Germination tests have been used to assess seed quality in crops.
In this study, effect of storage temperature (10, 20 and 30 C), storage moisture (12%, 14% and 16%), storage period (0, 3, 6 and 9
months) and stored plant organ (spike and grain) on seed germination (germination rate and germination vigor) and emergence
(emergence rate and emergence vigor) parameters was determined in Bezostaja-1 wheat cultivar. The increase in storage moisture,
time and temperature resulted in significant decrease in all of germination and emergence parameters in both plant organ (spike and
grain). Stored spike is better than stored grain in all of parameters in all storage conditions.
Keywords: Wheat ,germination, emergence,Storage with spike
346

Essential Oil of Origanum glandulosum as a Natural Antimicrobial Food Additive
Krimat SOUMEYA1, Dob TAHAR2, Nouasri AHMED1, Metidji HAFIDHA1, Lynda LAMARI1
1
Natural Sciences, ENS-Kouba,ALGIERS, ALGERIA

2
Chemistry, ENS-Kouba,ALGIERS, ALGERIA
Antimicrobial chemical compounds are used in the food industry for two main reasons: to control natural deterioration processes
(food preservation), and to prevent or limit growth of microorganisms. However, the food industry is now under pressure to reduce
the use of synthetic antimicrobial chemical compounds. As an alternative to synthetic preservatives, antimicrobial compounds from
plants are becoming a positive selling point, thus creating a modern trend towards so-called 'natural' additives and preservatives.
Essential oils are volatile, natural, complex compounds that are characterized by strong odours and are synthesized by aromatic
plants as secondary metabolites. The chemical compositions of essential oils include complex mixtures of organic substances that
have different functional groups, mainly terpenoids. Essential oils of various plants show sufficient antimicrobial activity to be
investigated as possible preservatives for application in the food industry and other consumer-oriented industries.
Antimicrobial activities of Origanum glandulosum essential oil against selected microorganisms, including Fusarium sp., Aspergillus
flavus, Bacillus subtilis, Staphylococcus aureus, Salmonella enterica, Klebsiella pneumoniae, Escherichia coli, Listeria
monocytogenes were evaluated. The antimicrobial efficacy of oregano essential oil was determined using agar disc diffusion and
dilution assays. The growth of all tested bacteria and fungi was inhibited at concentration ranged between 500 g/mL and 62 g/mL.
We demonstrate that origano essential oil has a promising activity against food spoilage bacteria which have recently been
recognised as public health concerns. On the basis of our data, the origano essential oil has a potential for use as a growth inhibitor of
food spoilage and pathogenic bacteria and fungi, to replace commonly used semi-synthetic antimicrobial products.
Keywords: food additive, essential oil, Origanum glandulosum, antibacterial activity, antifungal activity
347
Evaluation of Cereals for Extraneous Materials

Yamur ERIM KSE, Ismail Sait DOAN
Food Engineering, Yuzuncu Yil University, turkey
Selection of high quality raw materials for food manufacturing, the quality of processed foods are very important for consumer health
and safety of foods. But most of the raw materials consist of animal or plant origins, and also a lack of good manufacturing practices
and sanitary conditions exists in productions and storage. Therefore it is possible to come across extraneous materials in food
products
Extraneous materials in grains and processed products are also inevitable because of their nature. These materials include filth
(animal contamination such as rodent, insect, or bird matter etc.), decomposed material (decayed tissues due to parasitic or
nonparasitic causes), and miscalleneous matter (sand and soil, glass, rust or other foreign substances). There are a variety of methods
to isolate these extraneous materials from cereal based foods. These methods have been created to take into the different
characteristic of the filth such as density, particle size, affinity for oleophilic solvents depending on whether the existence of light
filth or heavy filth.
The major aims of these methods are to ensure that consumers buy benefical and fresh cereal products safely and to determine
whether cereals comply with defect action levels (DALs) which are established by the FDA.
In this study the ways of isolation extraneous matters from grains and their products is discussed. New methods including nuclear
magnetic resonace, sound amplification and infrared spectrometry are evaluated.
Keywords: extraneous materials ,filth test, cereals
348
Mycotoxins in Cereals A Review

Secil TURKSOY, Bulent KABAK
Food Engineering, Hitit University, Turkey
Cereals and associated by-products play a major role in the daily intake of energy, including micronutrients for human. Cereal grains
can be contaminated with several pathogenic and saprophytic fungi during crop production, harvesting and/or storage. On these host
plants, pathogenic fungi may induce plant disease and both pathogens and saprophytes can produce toxic secondary metabolites
called as mycotoxins. They are synthesised mainly by five genera: Aspergillus, Penicillium Fusarium, Alternaria and Claviceps. The
species of Aspergillus and Penicillium (called as storage fungi) are generally found as contaminants in food during drying and
storage. Fusarium, Alternaria and Claviceps spp. which are also known field fungi, can produce mycotoxins before, or
immediately after harvesting. While almost 400 mycotoxins associated with food have been identified, a few of them have received
increased attention and subjected to regulatory controls under national or European legislation on human foodstuffs and animal feeds.
Mycotoxins have been associated with severe toxic effects to vertebrates, from allergic responses to cancer and death, depending on a
number of factors including intake levels, duration of exposure, toxin species, mechanisms of action, metabolism and defense
mechanisms. Several toxigenic species can be colonized to cereal grains simultaneously, which likely results in the co-occurrence of
several mycotoxins in grains. The main mycotoxins present in cereal grains include aflatoxins, ochratoxin A, fumonisins,
trcihothecenes (deoxynivalenol, T-2/HT-2 toxin, nivalenol), zearalenone, moniliformin ergot alkaloids and Alternaria toxins
(alternariol, tentoxin, tenuazonic acid, altertoxins etc.). This review will focus on an update of our current knowledge on the
mycotoxins, which are most commonly found in cereal grains.
Keywords: Mycotoxins,Cereals,Aflatoxins,Ochratoxin A
349
Screening for Total Ergot Alkaloids in Rye Flour by Planar Solid Phase Extraction Coupled
to Fluorescence Detection and Mass Spectrometry
Claudia OELLIG, Tina MELDE, Wolfgang SCHWACK
Institute of Food Chemistry, University of Hohenheim, Germany
Ergot alkaloids are commonly produced by the ergot fungus Claviceps purpurea and are responsible for poisonings and toxicological
effects in mammals. The parasitic fungus is mainly growing on cereals, particularly on rye, and the infestation of grain with Secale
cornutum, the permanent form of Claviceps purpurea, is therefore a serious problem. Nowadays, about 50 ergot alkaloids from
Secale cornutum are known, commonly derivatives of lysergic acid. The total alkaloid content of Secale cornutum varies
considerably, depending on the origin between 0.01 and 0.5%, when a content of 0.2% is assumed for Central Europe. Despite the
known toxicity and the infestation of rye grain and rye flours with Secale cornutum, there are no maximum limits established for
ergot alkaloids in grain and grain-based food in Europe [1]. Nevertheless, the European Union strongly recommends the monitoring
of ergot alkaloids in food and feed and plans to regulate the total ergot alkaloid content of relevant food categories.
Since for monitoring the quantity of individual ergot alkaloids is not relevant, and only the sum of ergot alkaloids is monitored, the
detection of ergot alkaloids as the sum is a meaningful and efficient new approach and offers the easy assessment of the exposure to
ergot alkaloids.
Therefore, a fast screening method for the determination of the total ergot alkaloids in rye by planar solid phase extraction (pSPE)
was developed. pSPE was recently introduced by Oellig and Schwack as a clean-up method for pesticide residue analysis in fruits
and vegetables and tea samples, and offers the separation of target substances from matrix compounds and focus the target analytes
in a single zone [2-4]. After a single methanol development on high-performance thin-layer chromatography (HPTLC) amino plates,
ergot alkaloids are detected as the sum, according to the pSPE concept. For quantitation, the native fluorescence was enhanced with
n-hexane/paraffin and scanned at UV 254/>400 nm. Method performance parameters were highly satisfactory with limits of detection
and quantitation of 0.07 and 0.24 mg/kg rye, respectively, expressed as ergocristine, and near-100% recoveries for Secale cornutum
spiked rye flours at spiking levels around the currently applied quality criterion limit for rye. Thus, the fast pSPEFLD is an efficient
alternative to the time-consuming HPLC determination of individual alkaloids and calculating the sum of them. HPTLCMS offered
the identification and determination of the ergot alkaloid composition in a single mass spectrum. The differentiation of Secale
cornutum from different origins is easy possible when the mass spectrum is utilized as a fingerprint.
Keywords: Ergot alkaloids,Rye ,Screening,Planar solid phase extraction (pSPE),Fluorescence detection,TLCMS
350
Global Warming and Climate Change Effects on Future of Agriculture and Food Industries
alar GKIRMAKLI, Mustafa BAYRAM
Food Engineering, The Graduate School of Natural and Applied Science of University of Gaziantep, Turkey
Humankind has started to threat not only its own species, but also other living things around the World since 19th century due to
starting of industrilization. It is because, industrilization was caused to increase extremely green house gases around the World and
this was resulted some serious problems generally called as global warming. One of the most threated thing with global warming is
food and agriculture industries. Because, raw materials of these two industries are direclty depend on climate conditions. Starvation
has already been a serious problem for humankind and with adverse effects of global warming, it could be more and more serious
problem in the future. There were a lot of studies about global warming effects of future food and agriculture industries. However,
little of them were comprehensive. Most of them were not included all aspects about this topic, such as economical effects of global
warming on food and agriculture industries, water shortages and its effects on fish industries etc. This study was different with also
including climate smart agriculture as a new aspects to migitate global warming, given in a review study. Also, it includes latest
developments about this topic.
Keywords: climate change, food security ,global warming,future of food,2050
351
Feasibility of Using Gamma Irradiation for Inactivation of Starvation, Heat and Cold
Stressed Salmonella in Tahini
Tareq OSAILI, Anas AL NABULSI, Salisu ABUBAKAR
Nutrition and Food Technology, Jordan University of Science and Technology, JORDAN
Salmonella spp. continue to be the leading cause of acute gastroenteritis and recently have been involved in infections related to
edible seeds and their products including tahini. This study investigated the i) effectiveness of using gamma irradiation to inactivate
starvation, heat or cold stressed Salmonella spp. in tahini, ii) effect of storage on the sensitivity of stressed Salmonella spp. to
irradiation, and iii) effect of irradiation on the chemical and physical characteristics of tahini. Tahini samples were inoculated with a
cocktail of unstressed or stressed (starvation, heat or cold stress) Salmonella isolates and then exposed after storage at 21C for 0, 7
and 30 days to gamma irradiation for up to 2.0 KGy. Additionally, the effect irradiation on the color, peroxide, p-anisidine, and acid
values of tahini were assessed. The initial level of unstressed and starvation and heat stressed Salmonella in tahini decreased by ca
4.6 log10CFU/g after exposure to 2.0 KGy. While cold stressed cultures decreased by 4.5 log10 after exposure to 0.6 KGy.
Irradiation doses of 1.0 KGy after 7 days of storage or 0.75 KGy after 30 days of storage decreased the populations of the unstressed
and starvation and heat stressed Salmonella by ca 3.4 or 2.6 log10, respectively. The D10-value of the unstressed Salmonella was
0.43 KGy. Starvation and heat stresses showed no significant effect (p>0.05) on the calculated D10-value, whereas cold stress
significantly (p<0.05) decreased the D10-value to 0.14 KGy. Pre-irradiation storage for 7 and 30 days significantly decreased the
D10-value to 0.31 and 0.28 KGy, respectively. Irradiation dose of 2.0 KGy did not significantly affect the color, peroxide, panisidine and acid values of tahini when compared to non-irradiated samples. Therefore, this study will lay the foundation for using
irradiation as an effective means for minimizing the risk of Salmonella in tahini without compromising its quality.
Keywords: Gamma irradiation, Salmonella, Tahini
352
Making of Traditional Turkish Desserts with Cheese and Cereal Products

Around Ida Mountains
Ali Erbili BODUR
Food Processing, anakkale Onsekizmart University/Biga Vocational School, Turkey
Cereals and dairy products have their own advantages over each other in terms of their some essential nutrients and compounds.
Numerous traditional foods are made using milk and cereals in Turkey. They are probably formed for a balanced diet without any
exact reason. The desserts produced with cheese and cereal products around the Ida mountains are among the most important
examples. Besides carbohydrate, they contain significant amount of protein and fat. There are three important desserts that are made
around this region. They are cheese halva, cheese dessert and hoshmerim. The common point of these three desserts is that cheese,
cereals and sugar are their main ingredients. They contribute to the texture and flavor.
The Ida mountains are located in the center of the region where these products are produced. Cheese made by milk of sheep grazing
around the ida mountains is believed to have superior flavor and texture. The other important components of these desserts are cereal
products which are semolina and flour or mixture of them. Sometimes, the species of grain such as wheat semolina and corn flour are
preferred.
The production process of the desserts is divided into three categories: seasonal household production, small-scale and large-scale
year-round commercial productions. According to the personal interviews and the related literature, we have seen that a lot of
different ingredients and methods have been used in three categories. Some studies on the chemical compositions of these desserts
have also been published. Because one of the main components of these desserts is cheese of sheeps milk, they are produced mostly
in seasonal times. To spread the production over the whole year, various attempts have been made by using cows, sheeps and goats
milk and some mixtures of them. While cheese is made in the plant, semolina and flour are produced by cereal industry by
considering particle size and species properties. On the other hand, some manufacturers report that they will produce these desserts
by exchanging semolina and flour or mixing them to a certain extent.
In our study, we will examine the production of these desserts in terms of food quality and safety. The most important issue in terms
of security is cheese production. Because cheese is unsalted and less acidic, it may be an important source of contamination. Another
important issue is to change the ratio of ingredients according to obtaining them cheaply and easily. The development of specific
quality control methods for these products is also an important issue that should be taken into consideration in industrial production.
The production of large quantity conforming to standards in a hygienic environment is essential in the industrial food production.
This is possible by having the sufficient knowledge about physical, chemical and microbiological properties of ingredients. In this
study, large scale production will be analyzed in all three desserts. Production methods and ingredients will be examined in terms of
food safety and quality, and lastly some suggestions will be made to improve the possibilities of industrial production.
Keywords: Cheese halva, Cheese dessert,Hoshmerim
353
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Book of Abstracts

Book of Abstracts of 15th International Cereal and Bread Congress

: ARBER Professional Congress Services

Submission and evaluation process wa handled by MeetingHand

Lydia Tooker Midness, AACC International

Industry Advisory Committee

Markus Lns, Brabender

Modified Atmosphere Storage of Grains .................................................................................................. 4

Stored Grain Fumigation: New Approaches .............................................................................................. 5

Organic Treatments of Stored Cereals and Grains ..................................................................................... 6

Improving Resilience with Whole Grain Wheat ........................................................................................ 8

Analytical and Rheological Methods - 1

Development of a Small-Scale Wheat Testing Regime for Assessment of Bread-Making Quality

Clothilde BAKER, Simon PENSON

Cereal Technology (Short Presentations)

A Study on the Effects of the Heat and Moisture Treatments on

Determination of Bread Characteristics of Some Local and Imported Bread

Utilization of Durum Wheat Flour in Extrusion Cooking ....................................................................... 18

Bread Crumb Extrudates ..................................................................................................................... 19

Bread Making Technology - 3

A New Glucose Oxidase from Penicillium Chrysogenum and Its Benefits in

Development of Steam Bun with Wheat-Pea Flour Blend ........................................................................ 22

Food Structuring Approaches in Reformulation of Bakery Products ......................................................... 27

Cereals & Health - 1

High Amylose Wheat: A Delivery Platform for Health Benefits .............................................................. 29

Functional Flours for a Healthy Nutrition .............................................................................................. 31

Innovative Cereal Products (Short Presentations)

Extractability and Chromatographic Separation of Rye Flour Proteins ...................................................... 34

Effect of Mixing on LAOS Properties of Hard Wheat Flour Dough .......................................................... 36

Standardization of Proximate Analysis of Cereals Through Collaborative Studies ..................................... 37

Genetics, Breeding and Agronomy - 3

ICARDAS Contribution to Food Security Enhancement in the Dry Areas ............................................... 45

Cereals & Health - 2

Gluten-Free Food Products - 1

Emulsification in Cakes with Lipases: Their Functionalityand Insights on Chemistry ............................... 52

Genetics, Breeding and Agronomy - 1

Bread Making Technology - 2

Puroindoline Functionality in Bread Making and Its Impact on

Healthy Cereal Foods - 1 (Short Presentations)

Optimization of Bulghur Process Using Central Composite Design Experiment ........................................ 65

Durum Wheat Quality Parameters Affecting Bulgur Quality .................................................................... 66

Analytical and Rheological Methods - 2

Special Session: 50th Anniversary of CIMMYT

Bread Making Technology - 4

Creating a Huge World from a Single Wheat Kernel ............................................................................. 77

Cereal Technology (Short Presentations)

Enhancing Arabic Bread Quality and Shelf Life Stability

Quality Evaluation of Flour Milling Streams in Laboratory Milling ......................................................... 84

Chemical, Physical and Sensorial Properties of Cookie Supplemented with

Optimisation of Modified Sedimentation Test with Interlaboratory Comparison ....................................... 86

Analytical and Rheological Methods - 3

Getting More of Yourlab Results, Strategies to Increase Prediction of Final

Improving Accuracy and Precision in Dietary Fiber Analysis ................................................................. 90

Myopy in the Legume World ................................................................................................................ 94

Chocolate and Confectionery Products

Functional Chocolate and Chocolate Products: Reality or Fiction ............................................................ 96

Production of Sugar-free Milk Chocolate using -V Seed Crystals .......................................................... 97

Potential Utilization of Chestnut Flours in Low-fat Cookies ................................................................... 98

Pasta & Extruded Products

A New Approach to Anack Foods: Fermented Wheat Chips ...................................................................100

Production of Nutritious Snack Foods by Extrusion ff Fermented Faba Bean ...........................................101

Bread Making Technology - 1

Influence of Wheat Flour Properties on Quality of Bread Made from Pre-Fermented

The Role of Wheat Gluten in Fermented Pastry Production ...................................................................105