Factors Influencing the Accumulation of Free Asparagine in Wheat Grain and the Acrylamide Formation in Bread

Szafrańska, Anna; Podolska, Grażyna; Świder, Olga; Kotyrba, Danuta; Aleksandrowicz, Edyta; Podolska-Charlery, Agnieszka; Roszko, Marek

doi:10.3390/agriculture14020207

Cited by 3 publications

(1 citation statement)

References 59 publications

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“…However, milling is only the first stage of processing, and wheat is the raw material. Therefore, in order to consider the CF of bread production, it is necessary to take into account all stages up to secondary processing (the baking process) [8]. Calculating the CF of products is a complex process that requires a very detailed approach.…”

Section: Introductionmentioning

confidence: 99%

Carbon Footprint of Flour Production in Poland

Wróbel-Jędrzejewska,

Włodarczyk,

Przybysz

2024

Sustainability

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The importance of carbon footprint (CF) analysis in the agricultural and food industries as a fundamental element of the means to achieve sustainable food production is emphasized here. In this study, flour production in Poland and the technological processes were characterized. This study’s aim was to determine and compare flour production CF for different companies. The production stages were examined, and aspects related to transportation and storage were analyzed. The obtained data made it possible to identify areas of potential improvement to increase the efficiency of production and logistics processes and reduce greenhouse gas (GHG) emissions. The results showed that flour production CFav ranges from 0.042 to 0.080 kg CO2eq/kg of product (in different companies). The results obtained for individual plants did not differ. One method of reducing CF was through the use of renewable energy sources. Photovoltaics (share of 17–20%) has significantly reduced flour production CF by 13–15%. The decrease was significant from March to October due to the country’s climatic conditions. The work highlights CF’s importance as a tool to reduce environmental impacts and optimize production costs while pointing out the need to customize the calculation methodology to the specifics of the product and process.

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Section: Introductionmentioning

confidence: 99%

Carbon Footprint of Flour Production in Poland

Wróbel-Jędrzejewska,

Włodarczyk,

Przybysz

2024

Sustainability

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Assessment of the Possibility of Using Sugar Beet Pulp with Molasses as By-Product for Enriching Flour and Production of Bread with Pro-Health Properties

Salamon,

Szafrańska,

Baryga

et al. 2024

Applied Sciences

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The decrease in bread consumption in the daily diet observed in recent years results from the growing awareness of consumers and the desire to promote a healthy lifestyle. The valorization of sugar by-products allows for the design of new food products intended for health-conscious consumers. The aim of this study was to assess the possibility of using sugar beet pulp (SBP), without and with molasses, in bakery recipes as part of a strategy promoting increased consumption of foods rich in bioactive compounds. The basic composition of SBP was examined, and wheat flour mixtures with their addition at 0, 1, 5, and 10% were prepared. The rheological properties of the dough with flour blend samples were determined using Mixolab®. The technological quality of the bread, its nutritional value, and its antioxidant potential were assessed. The research results indicate that fortifying bread up to 5% SBP allows for obtaining products of acceptable sensory and technological quality. The bread with 5% molasses SBP (mSBP) compared to the sample with SBP without molasses (umSBP) was characterized by greater bread volume and crumb moisture, a darker color of the crumb, a more appropriate color of the crust (golden-brown), more favorable, thin-walled pores, and a fluffier crumb. Moreover, the samples enriched with mSBP contained more total polyphenols (by approx. 40%) and showed higher antioxidant activity (by approx. 50%) than the bread with umSBP. Additionally, for bread samples with 5% or more SBP added, a nutritional claim could be made that they are a “source of fiber” (i.e., at least 3 g per 100 g of product).

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Analysis of Greenhouse Gas Emissions of a Mill According to the Greenhouse Gas Protocol

Wróbel-Jędrzejewska,

Włodarczyk,

Przybysz

2024

Sustainability

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This article discusses the challenges of adapting to and mitigating climate change through sustainable resource management in the agri-food sector. These aspects are mandatory obligations for businesses under new EU directives and regulations. Greenhouse gas (GHG) emissions must be controlled at every stage of the value chain, from the acquisition of raw materials to transportation and cooperation with suppliers. The purpose of this paper is to analyze the areas generating GHG emissions in the agri-food enterprise toward the development of guidelines for the sustainable development of domestic food production. This paper presents a GHG study in three scopes at one of the mills in Poland based on the GHG protocol methodology. The analysis of consumption of energy carriers was used to determine GHG emissions (Scopes 1 and 2), and the total amounted to about 2.1 million kg CO2eq (the share of Scope 1 was about 16% and Scope 2 as high as 83%), and the average carbon footprint of flour production in terms of unit weight was 0.040 kg CO2eq/kg. Extending the analysis to Scope 3, the emissions associated with this scope accounted for the largest share (92%), while Scopes 1 and 2 accounted for only 8%. The determined carbon footprint (considering the three GHG emission scopes) was 0.52 kg CO2eq/kg. In Scope 3, the largest contribution was from category 1 emissions (92%) related to grain cultivation, and category 5 (6%) were emissions related to the transportation of sold products. The smallest impact is from category 3 emissions related to the management of generated waste. Regular calculation and reporting of emissions in each area enables the company to more fully understand its environmental impact, identify risks and implement changes that bring financial and environmental benefits.

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Factors Influencing the Accumulation of Free Asparagine in Wheat Grain and the Acrylamide Formation in Bread

Cited by 3 publications

References 59 publications

Carbon Footprint of Flour Production in Poland

Carbon Footprint of Flour Production in Poland

Assessment of the Possibility of Using Sugar Beet Pulp with Molasses as By-Product for Enriching Flour and Production of Bread with Pro-Health Properties

Analysis of Greenhouse Gas Emissions of a Mill According to the Greenhouse Gas Protocol

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