Assoc. Prof. DSc  Antoni Miś

tel.: (81) 744 50 61 ext. 178
e-mail: a.mis@ipan.lublin.pl

Interest

Research interests:

• Physical properties of wheat grain, in particularly technological hardness, factors modifying them and relations to baking quality
• Water absorption and rheological properties of wet gluten, testing methods, interrelation between studied properties and their significance for predicting quality dough and bread
• Impact fibre-rich additions on wheat flour dough rheology

Other information

Education (dates, degrees, universities):

• 1987   MSc  in Agriculture
  Faculty of Agriculture, Agicurtural University in Lublin, Poland
  MSc thesis "Comparison of yielding three spring wheat cultivars under influence of three levels of nitrogen fertilisation"

• 1996   PhD in Agricultural Sciences (Agronomy-Agrophysics)
  Institute of Agrophysics PAS, Lublin, Poland
  Dissertation "Susceptibility of wheat grain to mechanical damage and its relationship to selected technological properties"

• 2007   Habilitation in Agricultural Sciences (Agronomy-Agrophysics)
  Institute of Agrophysics PAS, Lublin, Poland
  Dissertation "Influence of chosen factors on water absorption and rheological properties of gluten of bread wheat (Triticum aestivum L.)"

Memberships:

• Polish Society of Agrophysics

Scholarships and fellowships:

• 1990    Institute of Agrophysics in Petersburg, Russia
• 1993    Department of Biochemistry and Technology, Agriculture Faculty, Kagoshima University, Japan

Publications

1. Miś A., Nawrocka A., Lamorski K., Dziki D.:  Dynamics of gas cell coalescence during baking expansion of leavened dough (2018 r.) Food Research International 2018, Vol. 103, 30-39
2. Wójcik M., Dziki D., Biernacka B., Różyło R., Miś A., Hassoon W.:  Effect of the addition of mixture of plant components on the mechanical properties of wheat bread (2017 r.) International Agrophysics 2017, Vol. 31, 4, 563-569
3. Dziki D., Cacak-Pietrzak G., Gawlik-Dziki U., Świeca M., Miś A., Różyło R., Jończyk K.:  Physicochemical Properties and Milling Characteristics of Spring Wheat from Different Farming Systems (2017 r.) Journal of Agricultural Science and Technology 2017, Vol. 19, 6, 1253-1266
4. Miś A., Nawrocka A., Dziki D.:  Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis (2017 r.) Food and Bioprocess Technology 2017, Vol. 10, 6, 1031-1041
5. Nawrocka A., Szymańska-Chargot M., Miś A., Wilczewska A., Markiewicz K.:  Aggregation of gluten proteins in model dough after fibre polysaccharide addition (2017 r.) Food Chemistry 2017, Vol. 231, 51-60
6. Nawrocka A., Miś A., Niewiadomski Z.:  Dehydration of gluten matrix as a result of dietary fibre addition – A study on model flour with application of FT-IR spectroscopy (2017 r.) Journal of Cereal Science 2017, Vol. 74, 86-94
7. Miś A., Nawrocka A., Gancarz M., Rusinek R., Niewiadomski Z.:  Volume, pressure and viscosity measurements as a useful tool for explanation of baking expansion process (2016 r.) XVI Zjazd Polskiego Towarzystwa Biofizycznego. Ryn, 28.06.2016-1.07.2016 r. 2016, 47-47
8. Mazurkiewicz J., Miś A., Kwiatkowski C., Zarzycki P., Tomczyńska-Mleko M., Solarska E.:  Technological quality of the grain of some spring wheat cultivars depending on storage time after harvest (2016 r.) 11th International Conference on Agrophysics: Soil, Plant & Climate, Lublin 26-28.09.2016 r. 2016, 150-150
9. Dziki D., Cacak-Pietrzak G., Gawlik-Dziki U., Świeca M., Miś A., Różyło R., Jończyk K.:  Physicochemical properties and grinding characteristics of spring wheat from different farming systems (2016 r.) 11th International Conference on Agrophysics: Soil, Plant & Climate, Lublin 26-28.09.2016 r. 2016, 79-79
10. Siastała M., Hameed Hassoon W., Dziki D., Biernacka B., Różyło R., Miś A.:  Effect of mixture of plant components addition on the mechanical properties of the crumb and crust of wheat bread (2016 r.) 11th International Conference on Agrophysics: Soil, Plant & Climate, Lublin 26-28.09.2016 r. 2016, 77-77
11. Gancarz M., Nawrocka A., Rusinek R., Miś A., Niewiadomski Z.:  Relationship between cellular structure and blackspot susceptibility of potato tuber parenchyma tissue after long term of storage (2016 r.) XVI Zjazd Polskiego Towarzystwa Biofizycznego. Ryn, 28.06.2016-1.07.2016 r. 2016, 35-35
12. Warechowska M., Markowska A., Warechowski J., Miś A., Nawrocka A.:  Effect of tempering moisture of wheat on grinding energy, middlings and flour size distribution, and gluten and dough mixing properties (2016 r.) Journal of Cereal Science 2016, Vol. 69, 306-312
13. Miś A., Nawrocka A., Dziki D.:  Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach. (2016 r.) Food and Bioprocess Technology 2016, Vol. 9, 5, 892-903
14. Nawrocka A., Szymańska-Chargot M., Miś A., Wilczewska A., Markiewicz K.:  Dietary fiber-induced changes in the structure and thermal properties of gluten proteins studied by Fourier Transform-Raman Spectroscopy and Thermogravimetry. (2016 r.) Journal of Agricultural and Food Chemistry 2016, Vol. 64, 10, 2094-2104
15. Nawrocka A., Szymańska-Chargot M., Miś A., Gancarz M., Rusinek R.:  Agregacja białek glutenowych w cieście glutenowym indukowana dodatkiem błonników pokarmowych. (2016 r.) XXIII Lubelskie Warsztaty Biofizyczne, 24-25 maja 2016, Kazimierz Dolny nad Wisłą 2016, 15-15
16. Nawrocka A., Miś A., Szymańska-Chargot M.:  Characteristics of Relationships Between Structure of Gluten Proteins and Dough Rheology – Influence of Dietary Fibres Studied by FT-Raman Spectroscopy (2016 r.) Food Biophysics 2016, Vol. 11, 1, 81-90
17. Nawrocka A., Szymańska-Chargot M., Miś A., Kowalski R., Gruszecki W.:  Raman studies of gluten proteins aggregation induced by dietary fibres. (2016 r.) Food Chemistry 2016, Vol. 194, 86-94
18. Nawrocka A., Miś A.:  Relationships between extensograph and farinograph behaviours of fibre-rich bread doug. (2015 r.) 5th C&E Spring Meeting, Budapeszt, Węgry, 27-29.04.2015r. 2015, 37-37
19. Nawrocka A., Szymańska-Chargot M., Miś A.:  Influence of dietary fibre on gluten proteins structure - A study on model flour. (2015 r.) 5th C&E Spring Meeting, Budapeszt, Węgry, 27-29.04.2015r. 2015, 26-26
20. Miś A., Nawrocka A.:  Wpływ wzbogacania ciasta pszennego błonnikiem pokarmowym na przebieg krzywych ekstensograficznych. (2015 r.) XLII Sesja Naukowa Komitetu Nauk o Żywności Polskiej Akademii Nauk „Żywność – Zdrowie – Przyszłość”, Lublin, 25-26.06.2015 r. 2015, 42-42