Content of amino acids and fatty acids in whole amaranth flour from Amaranthus hypochondriacus was investigated. In comparison with fine wheat flour, used in our experiments, high lysine content was observed (5,95 g/16 g N in comparison with 2,90 g/16 g N). Similarly, a higher amount of essential amino acids in amaranth was found. The highest content from fatty acids had linoleic acid about 50%. On the basis of the results obtained, the analysed raw material proves to be very valuable for the enrichment of some cereal products especially regarding protein content, amino acid composition, mainly essential ones, fatty acid composition, and some important mineral substances and vitamins. It is expected, that amaranth will be utilized in some branch of food industry as well.

The object of this work was to present some results from the evaluation of microbiological (total bacterial count, coliform bacteria, aerobic sporogenic bacteria, yeasts and moulds), nutritional (lysine) and sensory (shape, surface, colour, consistency, odour, taste, the profiling of tastiness) quality and of the a(w) values of amaranth biscuits and crackers during the four-month storage (January-April, 1996 every 30th day) in laboratory conditions (20 +/- 2 degrees C and RH = 62 +/- 1%). From the aspect of consumers the chosen parameters of quality permitted the storage stability of the indicated non-traditional products to be estimated and on the basis of the favourable evaluation recommended for the rational nutrition.

MIKUŠ, Ľ., VALÍK, Ľ., DODOK, L.: Usage of hydrocolloids in cereal technology. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 5, pp. 325-334 Hydrocolloids are high-molecular-weight polymer substances soluble in water which create viscous colloidal solutions. They are mainly used to infl uence functional properties of food (structure, texture, etc.), improving their properties during production (bigger dough volume, better dough manipulation -better adhesion), increasing stability, maintaining taste fi rmness in frozen products and prolonging durability of cereal products in food industry. Hydrocolloids are characteristic for their thickening eff ect and are used for their emulsifying and steadiness properties. The aim of this review is to provide useful information about hydrocolloids including chemical structure, origin, common and recommended usage in food industry, proper application in the cereal technology and future scientifi c heading of these hydrocolloids.hydrocolloids, colloidal solution, thickening, toughening Food hydrocolloids are biopolymers with high molecular weight, containing a hydrophile string, o en with colloidal properties (ability to fi rmly bind large amount of water, up to one hundred times of its weight), which are used as ingredients in food industry to adjust the microstructure, texture, taste and to prolong shelf-life. Their properties are aff ected by size of molecules, directions and association of molecules, concentration, size of particles, dispersion degree and others.The name "hydrocolloid" includes many polysaccharides obtained from plants, seaweed, microorganisms, as well as modifi ed biopolymers created by chemical or enzyme adaptation of starch and cellulose (Renard, 1996;Rollet, 1995).Food industry observed an increased application of these biopolymers in the last years. Although they are used at concentrations less than 1 % they have considerable eff ect on texture and sensorial properties in food products.Hydrocolloids have neutral taste and aroma, which enables them free access to food insertion. Hydrocolloids are used as sugar, fat and gluten substitutes, stabilizers (emulsions, foams), crystallizing inhibitors, thickening agents, gelatinization substances and they also modify starch gelatinization (Chenlo, 2009;Rosell, 2001). Natural hydrocolloid gums are a good source of soluble dietary fi bre (up to 85 % of dry mass). Their energy value is minimal to none, therefore are hydrocolloids used as fat replacing ingredients. Soluble dietary fi bre also reduces the concentration of cholesterol and improves gastrointestinal functions and glucose tolerance (Sozer, 2009).Hydrocolloid usage in cereal technologies depends on their properties to densify liquids (viscosity increase), water holding capacity, hydration rate and eff ect of temperature on hydration (for most hydrocolloids viscosity drops with rising temperature) (Příhoda, 2003).From health point of view, hydrocolloids are used in dough and bread systems to block fat absorption during the baking p...

The results are presented of the estimation of sensory quality (shape, odour, colour, taste, consistency, crust, crumb etc.), mould and yeast counts, a w value, and pH in 8 bakery croissant-type products with nougat cream filling during storage under laboratory conditions (20 ± 2°C) for the periods of up to 90 days (0; 30; 45; 60; 75 and 90 days). The products differed in the type of dough (brioche, croissant), the a w value of the cream, and in the presence or absence of sorbic acid in the spirit spray applied onto the surface of the products under investigation. The above-indicated parameters were examined also in the nougat cream samples on day 0 and 90 of the storage. The selected quality parameters permitted to estimate the shelf life of the products in the dependence on various technological conditions (sorbic acid, recipe, a w value).

The improving effect on the quality of final products has been studied of the enzyme transglutaminase added in two concentrations, i.e. 4.5 mg or 7.5 mg/300 g of flour destined for the preparation of pastry dough. Changes of the sensory (sensory profile), nutritional (the contents of amino acids, especially that of lysine), and microbiological quality (total count, yeasts, moulds) were investigated as well as those of a w and pH values of the pastry produced from the freezer-stored dough (-18 ± 2°C). It has been found that the sensory quality is favourably affected by the addition of transglutaminase (TGM) in the amount of 4.5 mg/300 g of flour and on the other hand that the protective effect on lysine increases if the applied TGM concentration is higher (7.5 mg per 300 g of flour). The microbiological quality, the pH and a w values of dough, and the products have satisfied the criteria for the sanitary and hygienic requirements.