Rheological and Technological Quality of Minor Wheat Species and Common Wheat
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F17%3A43896731" target="_blank" >RIV/60076658:12220/17:43896731 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41210/17:75060
Result on the web
<a href="http://dx.doi.org/10.5772/67229" target="_blank" >http://dx.doi.org/10.5772/67229</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5772/67229" target="_blank" >10.5772/67229</a>
Alternative languages
Result language
angličtina
Original language name
Rheological and Technological Quality of Minor Wheat Species and Common Wheat
Original language description
Wheat is an important food grain source that nurtures millions of people around the world. Not only does wheat contain a large number of nutrients such as protein, wet gluten, etc., but also it has a lot of antioxidants such as dietary fibre, tocopherols, tocotrienols, etc. In a majority of cases, attention has been drawn to evaluate the grain yield and its components rather than its quality. The present investigation was carried out to evaluate the differences between minority wheat species and common wheat to determine the best rheological characteristics, technological quality as well as correlations between rheological and technological traits. The results revealed that hulled wheat species had a high protein content and wet gluten content. Einkorn and emmer were not suitable for ?classical? baking processing. But there is potential for other products, e.g. wheat rice (einkorn) or pasta (emmer). Spelt should be possible to be used in ?classical? baking industry, but the best solution is to use grain as a mixture with bread wheat. Also, this study showed a genotype variation in the antioxidant activity of einkorn, emmer, spelta and Triticum aestivum.
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
40101 - Agriculture
Result continuities
Project
<a href="/en/project/QJ1310072" target="_blank" >QJ1310072: Utilisation of participatory breeding system in the research and breeding of wheat cultivars suitable for organic cultivation</a><br>
Continuities
S - Specificky vyzkum na vysokych skolach
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
978-953-51-3151-9
Number of pages of the result
19
Pages from-to
255-273
Number of pages of the book
392
Publisher name
Intech
Place of publication
Rijeka, HR
UT code for WoS chapter
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