TY - JOUR AU - Szentmiklóssy, Marietta AU - Jaksics, Edina AU - Farkas, Alexandra AU - Pusztai, Éva AU - Kemény, Sándor AU - Németh, Renáta AU - Tömösközi, Sándor TI - Fibre and short-chain carbohydrate composition in rye varieties, novel industrial milling fractions and breads JF - ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE J2 - ACTA ALIMENT VL - 52 PY - 2023 IS - 2 SP - 177 EP - 189 PG - 13 SN - 0139-3006 DO - 10.1556/066.2022.00221 UR - https://m2.mtmt.hu/api/publication/34025352 ID - 34025352 N1 - Funding Agency and Grant Number: [2017-1.3.1- VKE-2017-00004]; [TKP2021-EGA-02] Funding text: Acknowledgement We would like to thank the staff, of First Pest Mill and Bakery Ltd. namely Gabor Bidlo and Katalin Simon for their help during the milling experiments. Thank to Erika Sz u csne Makay for her help with the compositional measurements. This research was supported by 2017-1.3.1- VKE-2017-00004 and TKP2021-EGA-02. AB - Rye is an important raw material of bread due to tradition and its favourable nutritional and technological qualities. Despite the beneficial fibre composition, a special group of short-chain carbohydrates, the so called FODMAPs (fermentable oligo-, di-, monosaccharides and polyols) may cause problems for patients with irritable bowel syndrome. The aim of our work was to investigate the non-starch carbohydrate (dietary fibre compounds, short-chain carbohydrates) composition of rye varieties, and of their novel milling fractions obtained from industrial milling trials and test loaves made from them. Regarding fibre and short chain carbohydrate composition, rye varieties did not show significant differences. In new subfractions, fibre and FODMAP composition were described, among profiles most of them differ from commonly used flours, independently from variety. The yeast fermentation and baking caused a decrease in water-extractable arabinoxylan content, at the same time increased the substitution pattern of water-extractable arabinoxylans. Furthermore, breadmaking process decreased the fructan content, and therefore increased the fructose level, thus modifying the short-chain carbohydrate composition. Based on our knowledge, this research is among the first ones investigating the fibre and short-chain composition of rye from the seeds to the consumable final products. LA - English DB - MTMT ER - TY - JOUR AU - Békés, F. TI - Inside-outside view on the international recognition of cereal research of the Department JF - ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK J2 - ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK VL - 68 PY - 2022 IS - 4 SP - 4131 EP - 4142 PG - 12 SN - 0422-9576 DO - 10.52091/EVIK-2022/4-2-ENG UR - https://m2.mtmt.hu/api/publication/33641859 ID - 33641859 N1 - Export Date: 15 February 2023 Correspondence Address: Békés, F.; Hungarian Academy of Science, Australia; email: firinc47@gmail.com LA - English DB - MTMT ER - TY - JOUR AU - Békés, F. TI - The department’s grain research is international assessment with “external-internal” eyes JF - ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK J2 - ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK VL - 68 PY - 2022 IS - 4 SP - 4119 EP - 4130 PG - 12 SN - 0422-9576 DO - 10.52091/evik-2022/4-2-hun UR - https://m2.mtmt.hu/api/publication/33641858 ID - 33641858 N1 - Export Date: 15 February 2023 Correspondence Address: Békés, F.; Az MTA külső tagja, Australia; email: firinc47@gmail.com LA - Hungarian DB - MTMT ER - TY - JOUR AU - Tömösközi, Sándor AU - Kormosné Bugyi, Zsuzsanna AU - Németh, Renáta AU - Schall, Eszter AU - Farkas, Alexandra AU - Jaksics, Edina AU - Szentmiklóssy, Marietta AU - Muskovics, Gabriella TI - A gabonatudományi és növényi fehérje kutatások közelmúltja, jelene és remélt jövője JF - ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK J2 - ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK VL - 68 PY - 2022 IS - 4 SP - 4143 EP - 4160 PG - 18 SN - 0422-9576 DO - 10.52091/EVIK-2022/4-3-HUN UR - https://m2.mtmt.hu/api/publication/33626117 ID - 33626117 LA - Hungarian DB - MTMT ER - TY - JOUR AU - Tömösközi, Sándor AU - Kormosné Bugyi, Zsuzsanna AU - Németh, Renáta AU - Schall, Eszter AU - Farkas, Alexandra AU - Jaksics, Edina AU - Szentmiklóssy, Marietta AU - Muskovics, Gabriella TI - Recent past, present and hoped-for future of cereal science and plant protein research JF - ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK J2 - ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK VL - 68 PY - 2022 IS - 4 SP - 4161 EP - 4179 PG - 19 SN - 0422-9576 DO - 10.52091/EVIK-2022/4-3-ENG UR - https://m2.mtmt.hu/api/publication/33626118 ID - 33626118 N1 - Export Date: 27 February 2023 Funding text 1: Special and particular thanks to our colleague Erika Szűcsné Makay for decades of professional and personal cooperation. We are grateful to our predecessors for their guidance and support, to the former members of the research group and the department for the opportunity and results of the fantastic joint creation, to our professional partners for the experience and fruits of joint work, and to our supporters for the resources, hopefully spent on a good cause. LA - English DB - MTMT ER - TY - JOUR AU - Farkas, Alexandra AU - Szepesvári, Pálma AU - Németh, Renáta AU - Bender, Denisse AU - Schoenlechner, Regine AU - Tömösközi, Sándor TI - Comparative study on the rheological and baking behaviour of enzyme-treated and arabinoxylan-enriched gluten-free straight dough and sourdough small-scale systems JF - JOURNAL OF CEREAL SCIENCE J2 - J CEREAL SCI VL - 101 PY - 2021 PG - 10 SN - 0733-5210 DO - 10.1016/j.jcs.2021.103292 UR - https://m2.mtmt.hu/api/publication/32155959 ID - 32155959 N1 - Research Group of Cereal Science and Food Quality, Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Hungary Department of Food Science and Technology, University of Natural Resources and Life Sciences, Vienna, Hungary Export Date: 2 March 2022 CODEN: JCSCD Correspondence Address: Tömösközi, S.; Research Group of Cereal Science and Food Quality, Hungary; email: tomoskozi.sandor@vbk.bme.hu Funding details: Budapesti Műszaki és Gazdaságtudományi Egyetem, BME Funding details: European Cooperation in Science and Technology, COST Funding details: Austrian Science Fund, FWF, I1842–N28 Funding details: Hungarian Scientific Research Fund, OTKA, ANN-114554, HU 10/2016, TÉT_15-1-2016-0066 Funding details: Emberi Eroforrások Minisztériuma, EMMI Funding text 1: This research work was supported by the Austrian Science Fund (FWF) (project I1842–N28 ) and Hungarian Scientific Research Fund (OTKA) ( ANN-114554 ), as well as the bilateral Austrian-Hungarian Joint Research Project titled “Fundamental study on the structure, rheological and functional properties of model gluten-free dough and products based on modified carbohydrate systems” (HU 10/2016; TÉT_15-1-2016-0066). This work is also connected to the work from COST Action 18101 SOURDOMICS – Sourdough biotechnology network towards novel, healthier and sustainable food and bioprosesses. This research work is also connected to the goals of the BME Biotechnology TKP grant of EMMI (BME TKP-BIO). Funding text 2: This research work was supported by the Austrian Science Fund (FWF) (project I1842?N28) and Hungarian Scientific Research Fund (OTKA) (ANN-114554), as well as the bilateral Austrian-Hungarian Joint Research Project titled ?Fundamental study on the structure, rheological and functional properties of model gluten-free dough and products based on modified carbohydrate systems? (HU 10/2016; T?T_15-1-2016-0066). This work is also connected to the work from COST Action 18101 SOURDOMICS ? Sourdough biotechnology network towards novel, healthier and sustainable food and bioprosesses. This research work is also connected to the goals of the BME Biotechnology TKP grant of EMMI (BME TKP-BIO). AB - The aim of this study was to investigate the mixing behaviour and the baking performance of millet and buckwheat white and wholemeal flours in real dough systems. Furthermore arabinoxylan addition (1% and 3% (m/m)) and oxidative enzyme treatment (0.89U/g flour) were applied. All measuments were carried out on small-scale (4 g flour/dough and 15 g flour/bread) further examining the applicability of size reduced baking tests in the analyis of gluten-free end-products. Arabinoxylan addition reduced, but enzyme treatment increased the maximum consistency of the doughs. The development time and degree of softening were highly increased by AX. The specific volume was increased and the crumb hardness was decreased by adding arabinoxylan, however the enzyme had various effects in both dough systems. The observed phenomena highly depended on the right proportion of treatments and the complexity and the chemical composition of the flours: in the white flour systems, changes were more obvious than in the wholemeal flour systems. Sourdough could improve the final product quality in itself and could mask the effects of the additives. It can be concluded that the small-scale tests can be capable of describing the diverseness of the rheological behaviour and the baking performance in both straigh dough and sourdough systems. LA - English DB - MTMT ER -