Technological and sensory quality of grain and baking products from spelt wheat
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F17%3A43896739" target="_blank" >RIV/60076658:12220/17:43896739 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.22616/rrd.23.2017.048" target="_blank" >http://dx.doi.org/10.22616/rrd.23.2017.048</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.22616/rrd.23.2017.048" target="_blank" >10.22616/rrd.23.2017.048</a>
Alternative languages
Result language
angličtina
Original language name
Technological and sensory quality of grain and baking products from spelt wheat
Original language description
This work deals with the baking quality of the spelt wheat grain (Triticum spelta L.) compared with bread wheat (Triticum aestivum L.). Mixed flours were made of different share of spelt wheat and bread wheat (in total 11 mixtures) in 2016 in the Česke Budejovice in the laboratories of the Faculty of Agriculture. The technological quality of these mixtures was analyzed, focusing on standard evaluation methods (protein content, characteristic of gluten or swellability of protein). The analysis was supplemented by complete rheological analysis made by Mixolab II. Bread was used as a model product. Subsequently, sensory evaluation of baked bread from the previously prepared mixtures was done. Part of the analysis was to estimate the economic basic bread recipe with different proportions of bread wheat and spelt wheat. The results were statistically analyzed via STATISTICA 9.1 (StatSoft, Inc., USA). It was proved that the flour made of spelt can give cereal products with a higher nutritional value. The results have shown that the spelt grain is much more suitable for baking. Its advantage is the higher protein content and higher resistance of kneading of the dough and starch gelatinization rate, which was statistically confirmed. The main disadvantage is the higher price of spelt. According to the results, the ideal utilization of spelt wheat based on sensory analysis and economic calculations seems to be the mixture of spelt wheat and bread wheat, which results in an undeniable decrease of the product cost, and hence effects the common customer choice and taste preferences.
Czech name
—
Czech description
—
Classification
Type
D - Article in proceedings
CEP classification
—
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
Article name in the collection
RESEARCH FOR RURAL DEVELOPMENT 2017: Annual 23rd International Scientific Conference Proceedings
ISBN
—
ISSN
1691-4031
e-ISSN
2255-923X
Number of pages
8
Pages from-to
46-53
Publisher name
Latvia University of Agriculture, Jelgava
Place of publication
Jelgava, Latvia
Event location
Jelgava, Latvia
Event date
May 17, 2017
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
—