Browsing by Author "Studnicki, Marcin"

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    Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes
    (MDPI, 2024-04-18) Cacak-Pietrzak, Grażyna ; Sujka, Jerzy; Księżak, Jerzy; Bojarszczuk, Jolanta; Ziarno, Małgorzata; Studnicki, Marcin; Krajewska, Anna; Dziki, Dariusz
    This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochem ical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough’s development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea flour was an exception, significantly prolonging dough stability time. Furthermore, the inclusion of legume flours resulted in increased protein, ash, fiber, fat, and phenolic contents in the enriched bread, while the carbohydrate content decreased. Additionally, the crumb exhibited increased redness and yellowness and decreased lightness due to the enrichment of the bread. Notably, the antioxidant activity of bread containing legume flour also increased, with the most significant increase observed when pea flour was utilized. Conversely, negative effects on bread volume, crumb density, and texture parameters were noted with the incorporation of legume addi tives. Taking into consideration the results of both physicochemical analyses and sensory evaluation, it is recommended that the incorporation of the specified legume flours should not exceed 15% in relation to the quantity of wheat flour used.
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    Effect of Genotype and Environment on Yield and Technological and Nutrition Traits on Winter Rye Grain from Organic Production
    (MDPI, 2024) Stępniewska, Sylwia; Cacak-Pietrzak, Grażyna; Fraś, Anna; Jończyk, Krzysztof; Studnicki, Marcin; Wiśniewska, Magdalena; Gzowska, Marlena; Salamon, Agnieszka
    This study aimed to determine genotype and environment effects on the yield and selected quality traits of winter rye from organic production. The tested material was grain of two hybrid rye cultivars, Tur and KWS Dolaro, and five population cultivars of rye, Dańkowskie Hadron, Dańkowskie Granat, Dańkowskie Turkus, Dańkowskie Skand, and Piastowskie. Field trials were performed at two locations in Poland, Osiny and Grabów, in two growing seasons, 2018/2019 and 2019/2020. The grain yield, moisture content, falling number, thousand-grain weight, and hectoliter weight were determined. The content of basic nutrients, protein, minerals, lipids, carbohydrates, and dietary fibre, as well as the viscosity of aqueous extracts of grain, were also determined. This study revealed that environmental factors, such as harvest year and growing location, as well as the genotype factor, had the greatest effect on the viscosity of aqueous extracts and protein content. The study’s hybrid cultivars, Tur and KWS Dolaro, are characterized by significantly higher yield but lower dietary fibre and protein contents in rye grain and lower viscosity of aqueous compared to all study population cultivars. Of all the studied population cultivars of rye, the grain of the cultivar Dańkowskie Skand was found to be the most beneficial in terms of nutritional value because it was characterized by the highest viscosity of aqueous extracts.
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    Influence of Production Technology Intensity on the Yield and Amino Acid Profile of the Grain Protein of Different Sowing Oat (Avena sativa L.) Cultivars
    (2025-03-24) Sułek, Alicja; Cacak-Pietrzak, Grażyna; Różewicz, Marcin; Nieróbca, Anna; Studnicki, Marcin; Podolska, Grażyna
    The biological value of protein is mainly determined by its amino acid composition, and primarily depends on the optimal content of individual exogenous amino acids. The synthesis of these compounds in oat grain is influenced by genetic factors, habitat conditions and the agrotechnology used in cultivation. The aim of this study was to assess the influence of production technology (integrated, intensive) on the yield, content and amino acid profile of protein in the grain of hulled and naked oats. Field studies were conducted at the Agricultural Experimental Station Kępa—Pulawy, Osiny farm of IUNG—PIB (Poland) during two growing seasons (2019 and 2020). It was found that the total protein content of oat grain and its amino acid composition significantly depended on genotype and production technology. Naked oat grain was characterised by significantly higher protein content. The higher the intensity of production, the higher the content of total protein and exogenous and endogenous amino acids. Lysine was the amino acid that limited the biological value of protein in the grain of both oat cultivars. Its deficit was more frequent in grain from intensive production technology.