The endosperm microstructure, physical, thermal properties and specific milling energy of spelt (Triticum aestivum ssp. spelta) grain and flour.

Previous research has shown that the endosperm microstructure and physical properties of grain have significance in grain processing and in the development of processing machines. The aim of our study was to analyze the endosperm microstructure, physical, thermal properties, and specific milling energy of organic spelt (Triticum aestivum ssp. spelta) grain and flour.

Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye ( var. ).

The consumers interest in organic food and farmers' search for cultivars with increased usefulness for organic farming have contributed to the revival of ancient cereal species and their launch onto the food market. In view of the above, the aim of this study was to determine the physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye ( var. Polish: Krzyca), and to compare these parameters with open-pollinated and hybrid cultivars of common rye.

[Assessments of dietary patterns of children aged 10-12 in the city of Olsztyn].

Material And Methods: The aim of the research was to evaluate the dietary patterns of children aged 10-12 in the city of Olsztyn. The research involved a group of 288 children (144 boys and 144 girls) aged 10-12, living in the city of Olsztyn. Evaluation of dietary patterns was carried out on the basis of individual dietary interviews concerning food intake over the past 24h, followed by determination of energy and nutritional values of the daily diet as well as the content of basic nutrients, such as protein, fat, carbohydrates, microelements and vitamins.