Effect of Fusarium spp. Contamination on Baking Quality of Wheat
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F17%3A00004039" target="_blank" >RIV/00027006:_____/17:00004039 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.5772/67657" target="_blank" >http://dx.doi.org/10.5772/67657</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5772/67657" target="_blank" >10.5772/67657</a>
Alternative languages
Result language
angličtina
Original language name
Effect of Fusarium spp. Contamination on Baking Quality of Wheat
Original language description
The effect of Fusarium spp. contamination on baking quality of winter common wheat and spelt wheat from different growing systems (organic and conventional) was evaluated by the standard technological quality characteristics and by the rheological system Mixolab. The content of Fusarium spp. mycotoxins [deoxynivalenol (DON), deoxynivalenol-3-ß-d-glucoside (D3G), 3-acetyldeoxynivalenol (3-ADON), and Zearalenones (ZON)] was determined too. Significantly worse standard technological quality parameters and rheological parameters were determined for artificially inoculated variants of both evaluated wheat species. Statistically significant negative correlation coefficients were discovered between content of mycotoxins and many of technological characteristics, for example, DON content and Zeleny sedimentation for common wheat and spelt (-0.60*; -0.66*) and also between DON content and volume weight (-0.63*; -0.95**) for both wheat species. Resulted Mixolab parameters confirmed that Fusarium spp. infection worsens both protein and starch characteristics for both wheat species. However, effect of Fusarium spp. contamination in spelt wheat was generally less pronounced in comparison with common wheat. Despite of visible shifts of Mixolab curves of samples from organic and conventional growing systems, resulted Mixolab characteristics were statistically comparable.
Czech name
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Czech description
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Classification
Type
C - Chapter in a specialist book
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
<a href="/en/project/QI111B154" target="_blank" >QI111B154: Safety of cereals bioproducts in light of occurence of Alternaria and Fusarium mycotoxins.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Book/collection name
Wheat Improvement, Management and Utilization
ISBN
978-953-51-3152-6
Number of pages of the result
16
Pages from-to
329-344
Number of pages of the book
392
Publisher name
IN TECH d.o.o.
Place of publication
Rijeka, Croatia
UT code for WoS chapter
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