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Damir Magdić

Faculty of Food Technology, Fod Technologies, Tenured professor

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Josip Juraj Strossmayer University in Osijek, Croatia, EU, Faculty of Food Technology, Mathematical Modeling, Image Analysis, Chemometric Analysis of process variables, Food, Water, Beer, Raw Materials (Apples, Wheat, Flour)...
Supervisors: Int. expert for Design and External evaluation of HEI &Study programs
Address: Croatia

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Papers by Damir Magdić

The effect of pasteurisation and storage on aroma compounds in lager

Journal of the Institute of Brewing, Apr 29, 2024

Why was the work done: To investigate the impact of pasteurisation and storage in bottle on aroma... more Why was the work done: To investigate the impact of pasteurisation and storage in bottle on aroma compounds in pale lager beer. How was the work done: Pale lager beer was produced at an industrial scale with 100% pilsner malt and a bottom fermenting yeast. Samples were taken of unpasteurised beer from bright beer tank, after flash pasteurisation and six months after packaging in amber glass bottles. What are the main findings: Post pasteurisation, a marked increase was found in the concentration of 2,3-pentanedione (50%) and diacetyl (33%), presumably reflecting the decomposition by heat of precurser acetohydroxy acids. There was also a marginal increase in dimethyl sulphide (6%) with little or no change in other aroma compounds. Storage for six months in bottle, also resulted in an increase in the level of 2,3-pentanedione, diacetyl and dimethyl sulphide. The linear (Pearson) correlation was > 0.8 for both dimethyl sulphide and diacetyl, and 2,3-pentanedione and diacetyl. Accordingly, it was concluded that the levels in beer of dimethyl sulphide and 2,3-pentanedione are proportionally related to diacetyl. Why is the work important: This work provides an insight into the effects on flavour and aroma of lager of flash pasteurisation and subsequent storage in bottle. The interrelationship between aroma compounds in beer suggests that such synergies may undermine the sensory perception of threshold levels and identification of specific aromas.

Characterization of bread wheat cultivars (Triticum aestivumL.) by glutenin proteins

Cereal Research Communications, Mar 1, 2013

Glutenin polymers composed of HMW and LMW subunits are important contributors to the wheat end-us... more Glutenin polymers composed of HMW and LMW subunits are important contributors to the wheat end-use properties. Twenty-six winter wheat cultivars differing in bread processing quality were collected at the experimental fields of the Agricultural Institute Osijek, Croatia and Institute of the Field and Vegetable Crops Novi Sad, Serbia, in 2008/2009 season. The HMW glutenins composition and glutenin proteins content were determined by SDS-PAGE and RP-HPLC, respectively, with aim to determine the relationship between glutenin protein fractions and wheat quality properties. Significant differences were found between Croatian and Serbian cultivars in several quality attributes (GI, WA, DDT, DS and R/EXT) as well as in the content of total glutenins and LMW glutenins and GLI/GLU ratio. The dominant HMW subunits in analyzed cultivars were 2*, 7 + 9/7 + 8 and 5 + 10. Principal component analysis (PCA) confirmed the presence of association between HMW glutenins composition and GI, dough E, R and R/EXT, while the glutenins quantitative data showed pronounced relation with P, DDT, DS, E, R and R/EXT. GLI/GLU ratio had the opposite effect on these parameters.

Ispitivanje utjecaja smrzavanja na izgled sredine kruha primjenom računalne analize slike

Matematički modeli za procjenu sadržaja arsena u podzemnim vodama Osječko-baranjske županije

Bread loaf volume comparison of Osijek wheat varieties harvested in 2000 determined by different methods

Image Analysis of Bread Crumb Structure in Relation to Gluten Strength of Wheat

DOAJ (DOAJ: Directory of Open Access Journals), Jun 1, 2006

The objective of this study was to determine bread slice medium part properties in relation to qu... more The objective of this study was to determine bread slice medium part properties in relation to quality parameters with a focus on gluten strength. Since sensory evaluation of bread is time consuming, expensive and subjective in nature, computerized image analysis was applied as objective method of bread crumb quality evaluation. Gluten Index method was applied as fast and reliable tool for defining gluten strength of wheat. Significant (P<0.05) positive correlation was noticed between bread slice medium part properties and Gluten Index and bread appearance (h/d), while wet gluten content have shown negative influence on these properties. The cultivars with over strong gluten (GI>90) Ana, Demetra, Klara, Srpanjka and Divana have shown trend to give unequal and bigger crumb grains while cultivars Golubica, Barbara, Žitarka, Kata and Sana with optimal gluten strength (GI= 60-90) have shown finer and uniform crumb grain.

The influence of<i>Fusarium</i>infection on wheat (<i>Triticum aestivum</i>L.) proteins distribution and baking quality

Cereal Research Communications, Mar 1, 2015

Under artificial Fusarium infection the total glutenin content determined by chromatographic (RP-... more Under artificial Fusarium infection the total glutenin content determined by chromatographic (RP-HPLC) method was significantly reduced in comparison to gliadins which were increased. Among protein types, a-GLI and HMW-GS were the highest affected. Artificial Fusarium infection significantly increased GLI/GLU ratio when compared with the natural infected samples. Artificial Fusarium infection dramatically decreased the dough mixing tolerance and had a considerable negative effect on dough energy, maximum resistance, and resistance/extensibility ratio. Disturbed GLI/GLU ratio and an increased amount of mycotoxin DON under artificial Fusarium infection showed a strong negative impact on affected functional properties of dough and bread. Total and g-GLI as well as GLI/GLU ratio were significantly positively affected by mycotoxin DON in contrast to total GLU, HMW-GS and LMW-GS which were negatively affected. Results indicated that the stability of baking quality parameters of cultivars more tolerance to the Fusarium infection can be well define by lower accumulation of mycotoxin DON.

The effect of improver on dough rheology and bread properties

The influence of bread improver on dough rheology and bread properties was investigated. The effe... more The influence of bread improver on dough rheology and bread properties was investigated. The effect of bread improver on extensographic parameters of analyzed flours with different rheological properties was more pronounced in comparison with farinographic. Regarding the effect on bread properties, the improver enhanced loaf volume and average cell area. Using improver had possitive effect on flours with medium dough strength, through improvment of loaves volume and shape with satisfying crumb structure. However, improver significantly destroyed viscoelastic properties of flours with strong dough with negative effect on loaves shape, avarage cell area and crumb porosity parameters.

Optimiranje procesa prženja tijesta različitih oblika primjenom računalne analize slike

Kemometrijska analiza sastava podzemnih voda Osječko-baranjske županije

Neprerađene podzemne vode Osjecko-baranjske županije sadrže povisene koncentracije željeza, manga... more

Association between gliadin components and quality attributes of wheat

The monomeric gliadin fraction is important in contributing to bread making properties because of... more The monomeric gliadin fraction is important in contributing to bread making properties because of its viscous characteristics and interaction with polymeric glutenins. In this study 28 wheat genotypes grown at the experimental field of the Agricultural Institute Osijek in 2007 were analyzed. Composition and relative content of gliadin components has been examined by RP-HPLC method. Flour quality was defined through analysis of protein and wet gluten content, sedimentation value and gluten index, while dough rheological testing included two rheological methods, a farinographic and an extensographic. The proportion of "sulfur-poor" gliadins, ω-5 and ω-1, 2, ranged from 0.15 to 3.23 % and from 6.57 to 21.11 %, respectively. The proportion of dominant ײsulfur-richײ gliadins, α- and γ-, ranged from 38.89 to 55.18 % and from 30.09 to 52.80 %, respectively. According to obtained correlations coefficients (P≤0.05), the most pronounced relationship was found between α- and γ- gliadins and wheat quality attributes.

Examination of slice rotation and zoom influence on results of bread slice image analysis

Original scientific paper Summary

The study examined the influence of ultrasound-assisted extraction and solid-liquid extraction wi... more The study examined the influence of ultrasound-assisted extraction and solid-liquid extraction with 80% of aqueous ethanol solution on the total phenolics, total flavonoids and total colour change of extracts from different varieties of figs (Bjelica, Termenjača, Crnica, Bružetka bijela and Šaraguja). The total phenolic content was determined by using Folin Ciocalteau assay. The content of total flavonoids was measured spectrophotometrically by using the aluminium chloride colourimetric assay. Colour changes were obtained by chromameter CR-400 (Minolta) in L*a*b * colour model. Ultrasound-assisted extrac-tion showed highest total phenolic content (up to 13.72%) and total flavonoid content (up to 18.55%) compared to classic solid-liquid extraction. According to given results total colour changes of extracts were reduced (up to 32.1%) applying ultrasound. Significant difference was found between the total phenolic and total flavonoid content according to different varieties of fig.

The Calculation Of Fuel Consumption Reduction In The Drying Process As A Function Of Wasted Air Temperature

The fuel saving calculated according to defined model for wasted air temperature from 40 and 50 °... more The fuel saving calculated according to defined model for wasted air temperature from 40 and 50 °C with applying solar collector and recuperating heat exchanger. In function of burnt gas amount reduction in energy plant at dryer for camomile and mint, pollution of human environment reduction, and at the end environmental air the reduction of fuel consumption was analysed. Results showed that 41-53% fuel saving could be obtained for maximum air flow and 56-59% for minimum air flow.

Antibrowning effect of novel coumarin derivatives on apples (var. Idared)

Utjecaj temperature ulja i vremena prženja na promjenu volumena i poroznosti tijesta

Changes in the Physicochemical Properties of Pale Lager Beer during Storage in Different Packaging Materials

Journal of the American Society of Brewing Chemists

Response of Wheat Yield and Protein-Related Quality on Late-Season Urea Application

Agronomy

Field experiments were conducted, aiming to evaluate whether the late-season foliar urea applicat... more Field experiments were conducted, aiming to evaluate whether the late-season foliar urea application (35 kg N ha−1) is effective in improving grain yield and protein-related quality in ten common wheat cultivars during two consecutive growing seasons. On average, late urea application significantly (p < 0.05) increased grain yields, thousand kernel, and hectolitre weight. The total grain protein significantly (p < 0.05) increased by 17.5% under urea application, while dough mixing behaviour was improved by increasing flour water absorption and reducing the degree of softening. Considering dough elastic properties, the changes in dough energy and maximum resistance under urea application were strongly cultivar dependent and their values compared to control varying from −12.7% to +42.4% and −25.1% to +7.7%, respectively. The distribution of grain storage proteins was significantly influenced by late urea application, but to a lesser extent than the total grain proteins. The prop...

Kemometrijska analiza udjela visokomolekularnih glutenina i struktura kruha od hrvatskih sorata pšenice

The aim of this work is to investigate functional relationships among wheat properties, high mole... more The aim of this work is to investigate functional relationships among wheat properties, high molecular mass (weight) (HMW) glutenin subunits and bread quality produced from eleven Croatian wheat cultivars by chemometric analysis. HMW glutenin subunits were fractionated by sodium dodecylsulfate polyacrylamid gel electrophoresis (SDS-PAGE) and subsequently analysed by scanning densitometry in order to quantify HMW glutenin fractions. Wheat properties are characterised by four variables: protein content, sedimentation value, wet gluten and gluten index. Bread quality is assessed by the standard measurement of loaf volume, and visual quality of bread slice is quantified by 8 parameters by the use of computer image analysis. The data matrix with 21 columns (measured variables) and 11 rows (cultivars) is analysed for determination of number of latent variables. It was found that the first two latent variables account for 92, 85 and 87 % of variance of wheat quality properties, HMW gluteni...

Th e Relation between Dough Rheology and Bread Crumb Properties in Winter

Th e present paper is focused on rheology dough properties of winter wheat cultivars in relation ... more Th e present paper is focused on rheology dough properties of winter wheat cultivars in relation to bread crumb properties. Th e rheological characteristics of wheat fl our were evaluated by using Farinograph and Extensograph tests. Th e image analysis for bread crumb grain assessment was applied as alternative technique for more rapid and effi cient measurement of bread characteristics. Th e highest signifi cant positive correlation (P<0.05) was found between bread crumb properties and extensographic parameters: dough energy, maximum dough resistance and resistance to extensibility ratio. Cultivars ‘Klara’, ‘Barbara’, ‘Žitarka ’ and ‘Golubica ’ have shown fi ner and uniform bread crumbs with regard to optimal dough physicochemical characteristics. Key words bread; dough rheology; bread crumb properties; image analysis

The effect of pasteurisation and storage on aroma compounds in lager

Journal of the Institute of Brewing, Apr 29, 2024

Why was the work done: To investigate the impact of pasteurisation and storage in bottle on aroma... more Why was the work done: To investigate the impact of pasteurisation and storage in bottle on aroma compounds in pale lager beer. How was the work done: Pale lager beer was produced at an industrial scale with 100% pilsner malt and a bottom fermenting yeast. Samples were taken of unpasteurised beer from bright beer tank, after flash pasteurisation and six months after packaging in amber glass bottles. What are the main findings: Post pasteurisation, a marked increase was found in the concentration of 2,3-pentanedione (50%) and diacetyl (33%), presumably reflecting the decomposition by heat of precurser acetohydroxy acids. There was also a marginal increase in dimethyl sulphide (6%) with little or no change in other aroma compounds. Storage for six months in bottle, also resulted in an increase in the level of 2,3-pentanedione, diacetyl and dimethyl sulphide. The linear (Pearson) correlation was > 0.8 for both dimethyl sulphide and diacetyl, and 2,3-pentanedione and diacetyl. Accordingly, it was concluded that the levels in beer of dimethyl sulphide and 2,3-pentanedione are proportionally related to diacetyl. Why is the work important: This work provides an insight into the effects on flavour and aroma of lager of flash pasteurisation and subsequent storage in bottle. The interrelationship between aroma compounds in beer suggests that such synergies may undermine the sensory perception of threshold levels and identification of specific aromas.

Characterization of bread wheat cultivars (Triticum aestivumL.) by glutenin proteins

Cereal Research Communications, Mar 1, 2013

Glutenin polymers composed of HMW and LMW subunits are important contributors to the wheat end-us... more Glutenin polymers composed of HMW and LMW subunits are important contributors to the wheat end-use properties. Twenty-six winter wheat cultivars differing in bread processing quality were collected at the experimental fields of the Agricultural Institute Osijek, Croatia and Institute of the Field and Vegetable Crops Novi Sad, Serbia, in 2008/2009 season. The HMW glutenins composition and glutenin proteins content were determined by SDS-PAGE and RP-HPLC, respectively, with aim to determine the relationship between glutenin protein fractions and wheat quality properties. Significant differences were found between Croatian and Serbian cultivars in several quality attributes (GI, WA, DDT, DS and R/EXT) as well as in the content of total glutenins and LMW glutenins and GLI/GLU ratio. The dominant HMW subunits in analyzed cultivars were 2*, 7 + 9/7 + 8 and 5 + 10. Principal component analysis (PCA) confirmed the presence of association between HMW glutenins composition and GI, dough E, R and R/EXT, while the glutenins quantitative data showed pronounced relation with P, DDT, DS, E, R and R/EXT. GLI/GLU ratio had the opposite effect on these parameters.

Ispitivanje utjecaja smrzavanja na izgled sredine kruha primjenom računalne analize slike

Matematički modeli za procjenu sadržaja arsena u podzemnim vodama Osječko-baranjske županije

Bread loaf volume comparison of Osijek wheat varieties harvested in 2000 determined by different methods

Image Analysis of Bread Crumb Structure in Relation to Gluten Strength of Wheat

DOAJ (DOAJ: Directory of Open Access Journals), Jun 1, 2006

The objective of this study was to determine bread slice medium part properties in relation to qu... more The objective of this study was to determine bread slice medium part properties in relation to quality parameters with a focus on gluten strength. Since sensory evaluation of bread is time consuming, expensive and subjective in nature, computerized image analysis was applied as objective method of bread crumb quality evaluation. Gluten Index method was applied as fast and reliable tool for defining gluten strength of wheat. Significant (P<0.05) positive correlation was noticed between bread slice medium part properties and Gluten Index and bread appearance (h/d), while wet gluten content have shown negative influence on these properties. The cultivars with over strong gluten (GI>90) Ana, Demetra, Klara, Srpanjka and Divana have shown trend to give unequal and bigger crumb grains while cultivars Golubica, Barbara, Žitarka, Kata and Sana with optimal gluten strength (GI= 60-90) have shown finer and uniform crumb grain.

The influence of<i>Fusarium</i>infection on wheat (<i>Triticum aestivum</i>L.) proteins distribution and baking quality

Cereal Research Communications, Mar 1, 2015

Under artificial Fusarium infection the total glutenin content determined by chromatographic (RP-... more Under artificial Fusarium infection the total glutenin content determined by chromatographic (RP-HPLC) method was significantly reduced in comparison to gliadins which were increased. Among protein types, a-GLI and HMW-GS were the highest affected. Artificial Fusarium infection significantly increased GLI/GLU ratio when compared with the natural infected samples. Artificial Fusarium infection dramatically decreased the dough mixing tolerance and had a considerable negative effect on dough energy, maximum resistance, and resistance/extensibility ratio. Disturbed GLI/GLU ratio and an increased amount of mycotoxin DON under artificial Fusarium infection showed a strong negative impact on affected functional properties of dough and bread. Total and g-GLI as well as GLI/GLU ratio were significantly positively affected by mycotoxin DON in contrast to total GLU, HMW-GS and LMW-GS which were negatively affected. Results indicated that the stability of baking quality parameters of cultivars more tolerance to the Fusarium infection can be well define by lower accumulation of mycotoxin DON.

The effect of improver on dough rheology and bread properties

The influence of bread improver on dough rheology and bread properties was investigated. The effe... more The influence of bread improver on dough rheology and bread properties was investigated. The effect of bread improver on extensographic parameters of analyzed flours with different rheological properties was more pronounced in comparison with farinographic. Regarding the effect on bread properties, the improver enhanced loaf volume and average cell area. Using improver had possitive effect on flours with medium dough strength, through improvment of loaves volume and shape with satisfying crumb structure. However, improver significantly destroyed viscoelastic properties of flours with strong dough with negative effect on loaves shape, avarage cell area and crumb porosity parameters.

Optimiranje procesa prženja tijesta različitih oblika primjenom računalne analize slike

Kemometrijska analiza sastava podzemnih voda Osječko-baranjske županije

Neprerađene podzemne vode Osjecko-baranjske županije sadrže povisene koncentracije željeza, manga... more

Association between gliadin components and quality attributes of wheat

The monomeric gliadin fraction is important in contributing to bread making properties because of... more The monomeric gliadin fraction is important in contributing to bread making properties because of its viscous characteristics and interaction with polymeric glutenins. In this study 28 wheat genotypes grown at the experimental field of the Agricultural Institute Osijek in 2007 were analyzed. Composition and relative content of gliadin components has been examined by RP-HPLC method. Flour quality was defined through analysis of protein and wet gluten content, sedimentation value and gluten index, while dough rheological testing included two rheological methods, a farinographic and an extensographic. The proportion of "sulfur-poor" gliadins, ω-5 and ω-1, 2, ranged from 0.15 to 3.23 % and from 6.57 to 21.11 %, respectively. The proportion of dominant ײsulfur-richײ gliadins, α- and γ-, ranged from 38.89 to 55.18 % and from 30.09 to 52.80 %, respectively. According to obtained correlations coefficients (P≤0.05), the most pronounced relationship was found between α- and γ- gliadins and wheat quality attributes.

Examination of slice rotation and zoom influence on results of bread slice image analysis

Original scientific paper Summary

The study examined the influence of ultrasound-assisted extraction and solid-liquid extraction wi... more The study examined the influence of ultrasound-assisted extraction and solid-liquid extraction with 80% of aqueous ethanol solution on the total phenolics, total flavonoids and total colour change of extracts from different varieties of figs (Bjelica, Termenjača, Crnica, Bružetka bijela and Šaraguja). The total phenolic content was determined by using Folin Ciocalteau assay. The content of total flavonoids was measured spectrophotometrically by using the aluminium chloride colourimetric assay. Colour changes were obtained by chromameter CR-400 (Minolta) in L*a*b * colour model. Ultrasound-assisted extrac-tion showed highest total phenolic content (up to 13.72%) and total flavonoid content (up to 18.55%) compared to classic solid-liquid extraction. According to given results total colour changes of extracts were reduced (up to 32.1%) applying ultrasound. Significant difference was found between the total phenolic and total flavonoid content according to different varieties of fig.

The Calculation Of Fuel Consumption Reduction In The Drying Process As A Function Of Wasted Air Temperature

The fuel saving calculated according to defined model for wasted air temperature from 40 and 50 °... more The fuel saving calculated according to defined model for wasted air temperature from 40 and 50 °C with applying solar collector and recuperating heat exchanger. In function of burnt gas amount reduction in energy plant at dryer for camomile and mint, pollution of human environment reduction, and at the end environmental air the reduction of fuel consumption was analysed. Results showed that 41-53% fuel saving could be obtained for maximum air flow and 56-59% for minimum air flow.

Antibrowning effect of novel coumarin derivatives on apples (var. Idared)

Utjecaj temperature ulja i vremena prženja na promjenu volumena i poroznosti tijesta

Changes in the Physicochemical Properties of Pale Lager Beer during Storage in Different Packaging Materials

Journal of the American Society of Brewing Chemists

Response of Wheat Yield and Protein-Related Quality on Late-Season Urea Application

Agronomy

Field experiments were conducted, aiming to evaluate whether the late-season foliar urea applicat... more Field experiments were conducted, aiming to evaluate whether the late-season foliar urea application (35 kg N ha−1) is effective in improving grain yield and protein-related quality in ten common wheat cultivars during two consecutive growing seasons. On average, late urea application significantly (p < 0.05) increased grain yields, thousand kernel, and hectolitre weight. The total grain protein significantly (p < 0.05) increased by 17.5% under urea application, while dough mixing behaviour was improved by increasing flour water absorption and reducing the degree of softening. Considering dough elastic properties, the changes in dough energy and maximum resistance under urea application were strongly cultivar dependent and their values compared to control varying from −12.7% to +42.4% and −25.1% to +7.7%, respectively. The distribution of grain storage proteins was significantly influenced by late urea application, but to a lesser extent than the total grain proteins. The prop...

Kemometrijska analiza udjela visokomolekularnih glutenina i struktura kruha od hrvatskih sorata pšenice

The aim of this work is to investigate functional relationships among wheat properties, high mole... more The aim of this work is to investigate functional relationships among wheat properties, high molecular mass (weight) (HMW) glutenin subunits and bread quality produced from eleven Croatian wheat cultivars by chemometric analysis. HMW glutenin subunits were fractionated by sodium dodecylsulfate polyacrylamid gel electrophoresis (SDS-PAGE) and subsequently analysed by scanning densitometry in order to quantify HMW glutenin fractions. Wheat properties are characterised by four variables: protein content, sedimentation value, wet gluten and gluten index. Bread quality is assessed by the standard measurement of loaf volume, and visual quality of bread slice is quantified by 8 parameters by the use of computer image analysis. The data matrix with 21 columns (measured variables) and 11 rows (cultivars) is analysed for determination of number of latent variables. It was found that the first two latent variables account for 92, 85 and 87 % of variance of wheat quality properties, HMW gluteni...

Th e Relation between Dough Rheology and Bread Crumb Properties in Winter

Th e present paper is focused on rheology dough properties of winter wheat cultivars in relation ... more Th e present paper is focused on rheology dough properties of winter wheat cultivars in relation to bread crumb properties. Th e rheological characteristics of wheat fl our were evaluated by using Farinograph and Extensograph tests. Th e image analysis for bread crumb grain assessment was applied as alternative technique for more rapid and effi cient measurement of bread characteristics. Th e highest signifi cant positive correlation (P<0.05) was found between bread crumb properties and extensographic parameters: dough energy, maximum dough resistance and resistance to extensibility ratio. Cultivars ‘Klara’, ‘Barbara’, ‘Žitarka ’ and ‘Golubica ’ have shown fi ner and uniform bread crumbs with regard to optimal dough physicochemical characteristics. Key words bread; dough rheology; bread crumb properties; image analysis