Background and Objectives: Oat poses a challenge to the processing industry due to its relatively high lipid content and lesser‐known technological properties. Our aim was to investigate the impact of an industrial heat treatment procedure on the hydrolysis and oxidation deterioration processes, technological properties, and molecular composition of different oat cultivars.Findings: The results showed that heat treatment stopped the hydrolysis of the fatty acid effectively. However, this did not slow down the oxidation processes. The viscosity decreased in the dough system, while it increased in the slurry as a result of heat treatment. In the heat‐treated samples, the molecular size of some proteins and fiber components increased, the solubility of the fiber components decreased, and the starch composition changed.Conclusions: During the oxidation process, the periodicity of peroxide formation was identified. The modification of technological properties can be explained by the molecular size and solubility changes taking place in proteins and fiber components.Significance and Novelty: Observing and interpreting the periodicity of peroxide formation can be important in inhibiting oxidation processes. Furthermore, we took the first step in examining the properties and changes of oat macromolecules.

Wheat is a well-known source of B vitamins but also contains significant amounts of vitamin E and related tocols, which have a number of positive health benefits. However, there are no reports on increasing the tocol content of wheat. A prerequisite for increasing the tocol content is the identification of variation in its amount within wheat and related cereals. We therefore determined the tocol content and composition in the grain of 230 recombinant inbred lines (RILs) of a diverse biparental wheat population (Mv Toborzó/Tommi), showing variation in the total content from 13.69 to 45.18 μg/g d.m. The total content also showed transgressive segregation in the population. The effect of the genotype on the variance components of tocols was studied, and the broad-sense heritability was calculated to be 0.71. The lines were also grouped based on their tocol content and analyzed for their chemical composition and breadmaking quality. The high heritability value and the wide variation found in the total amount indicate that increasing the content of tocols is a possible breeding strategy.

The roller milling of sorghum and quinoa seeds into flour fractions (coarse, middle, and fine) was investigated, chemically analysed, and applied in the baking of gluten-free sourdough bread. The gap settings were adjusted to 0, 5, 8, and 10 for quinoa, and 3, 5, and 7 for sorghum. The fine fractions reached values of up to about 41% (gap 8) for quinoa and around 20% for sorghum (gap 5). SEM pictographs illustrated the clear separation of each fraction with the chemical analysis showing high contents of protein, TDF (total dietary fibre), and IDF (insoluble dietary fibre) in the coarse fraction. Up to 77% starch content was obtained in the fine fraction with significant amounts of SDF (soluble dietary fibre), which has good health benefits. Increasing the dough moisture up to 90% helped in decreasing the bread crumb firmness, while low Avrami parameters and RVA pasting behaviour indicated a slow bread-staling rate for both sourdough breads.

The positive nutritional impact of dietary fibres (DF) gives growing interest to their role in the formation of wheat product quality. Although we are getting closer to characterize the effect of DF on the end use quality, the roles of individual components are not well described yet. Arabinoxylans (AX) are the main compounds of wheat DF, therefore getting more knowledge about its behaviour in wheat based food systems, like dough or end products, could be useful from both theoretical and practical points of view. The aim of this study was to investigate the impact of the AX content on wheat flour quality using a dough model system provided by blends of flour and AX isolate. Rapid Visco Analyser (RVA) and recently developed micro Zeleny test were used for characterization of mixtures.\ud We found that although Zeleny values are basically related to protein-dependent quality, the addition of AX isolate has major impact on the sedimentation volume of flour. In the RVA studies we demonstrated that AX has influence not only on the viscosity values but also on the rate of viscosity change. The effect of AX addition was compared to that of starch addition and was corrected by the rate of dilution. The model system and the experimental method applied here can be suitable to separate the individual effects of non-starchy carbohydrates

Roller milling of sorghum and quinoa seeds into flour fractions (course, middle, and fine) was investigated, chemically analysed and applied in the baking of gluten-free sourdough bread. Gap settings were adjusted to 0, 5, 8 and 10 for quinoa and 3, 5, and 7 for sorghum. The fine fractions reached values of up to about 41% (gap 8) for quinoa and around 20% for sorghum (gap 5). SEM pictographs illustrated clear separation of each fraction with chemical analysis showing high contents of protein, TDF (total dietary fibre) and IDF (insoluble dietary fibre) in the course fraction. Up to 77% starch content was obtained in the fine fraction with significant amounts of SDF (soluble dietary fibre) which has good health benefits. Increasing the dough moisture up to 90% helped in decreasing the bread crumb firmness, while low Avrami parameters and RVA pasting behaviour indicated slow bread staling rate for both sourdough breads.