DOI: 10.11118/978-80-7701-048-1-0226

MODERNÍ TRENDY V POTRAVINÁŘSTVÍ – ZAMĚŘENÍ NA CEREÁLNÍ CHEMII, TECHNOLOGII A VÝŽIVU LIDÍ / MODERN TRENDS IN FOOD INDUSTRY – FOCUS ON CEREAL CHEMISTRY, TECHNOLOGY AND HUMAN NUTRITION

Marcela Sluková¹, Pavel Skřivan¹, Ivan Švec¹

¹ Ústav sacharidů a cereálií, Fakulta potravinářské a biochemické technologie, VŠCHT Praha, Technická 5, 166 28 Praha 6 – Dejvice

Cereals are still the staple food for most of the human population. Cereals and cereal products are a source of carbohydrates and proteins. The predominant polysaccharide in cereal grains is starch, which serves as a source of ready energy in the human diet, which may seem like a disadvantage in today's energy-balanced world. In addition to starch, there are also indigestible but nutritionally and physiologically important carbohydrates, known as dietary fibre. In the context of nutrition and health, the concept of the glycaemic index of a food, the benefits and risks of consuming wholemeal cereal products, the nutritional importance of light (white), wholemeal and multigrain breads and pastries are often discussed. Reformulations of bakery recipes are proposed with regard to the sugar, fat and energy content of selected types of the products. In contrast, traditional and lesser-known gluten-free cereals and pseudocereals are used for gluten-free nutrition. The bakery industry is also responding to these stimuli. The products of hydrothermal treatment of seeds and grains (not only cereal grains) in the form of mash or the similar products are being used in the production of bread and bakery products, Fermentation technologies (preparation and use of mash, preferment, sourdough and different fermentation stages) are being applied on a larger scale. Special wholemeal (mainly finely granulated) flours are being used and the range of bakery products with a higher fibre and protein content is being extended.

Keywords: pastries, glycaemic index, dietary fibre, cereal sourdoughs

pages: 226-232, online: 2025