Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system Mixolab

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F11%3A00001804" target="_blank" >RIV/00027006:_____/11:00001804 - isvavai.cz</a>

Alternative codes found

RIV/60461373:22330/12:43892839

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system Mixolab

Original language description

The aim of our work was to assess a possibility to detect changes in baking quality of winter wheat with different level of Fusarium spp. contamination using new rheological system Mixolab and to determinate correlations between the Mixolab characteristics and other quality parameters of the wheat flour and grain. Standard technological characteristics, loaf volume, shape features of bread, Mixolab parameters and mycotoxin deoxynivalenol content were determined in 3 winter wheat cultivars with differentlevel of Fusarium spp. contamination (8 variants) in two years. Increasing intensity of Fusarium spp. contamination evidently worsened rheological quality and its negative effect on protein and mainly on starch part of the grain was obvious in Mixolab curves. High correlations were found between Mixolab characteristics and standard technological parameters, as well as between Mixolab parameters and main baking criterion ? loaf volume.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GE - Plant cultivation

OECD FORD branch

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Project

<a href="/en/project/2B08049" target="_blank" >2B08049: Free and bound forms of fusarium mycotoxins in cereals and processed products; strategy of control and minimisation.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2011

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Volume of the periodical

29

Issue of the periodical within the volume

4

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

10

Pages from-to

420-429

UT code for WoS article

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EID of the result in the Scopus database

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