The Advanced Approaches to Nutritional and Breadmaking Quality of Wheat, Barley and Rye Flour

Abstract

This work is focused on the characterization and rapid analytical determination of cereal flour quality with regard to nutritional and breadmaking quality. Starch, protein and non-starch polysaccharides are the main components of cereals. The content and quality of proteins and content of damaged starch is important because of the technological quality of flours. The high content of high molecular weight proteins is substantial for bread technology especially, while soluble protein fractions and non-starch polysaccharides are important for nutrition. The set of wheat, barley and rye flours and their blends were analyzed and their properties and their qualitative parameters were determined. Principal component analysis (PCA) was used on Fourier transform-infrared (FT-IR) spectra in the 1,200-800 cm-1 wavenumber region and significant correlations of various nutritional and breadmaking parameters were observed. Results showed that the FT-IR spectroscopy and PCA can serve for rapid screening and classification of cereal flour quality.