Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F19%3A43900539" target="_blank" >RIV/60076658:12220/19:43900539 - isvavai.cz</a>
Result on the web
<a href="https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=101_2018-CJFS" target="_blank" >https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=101_2018-CJFS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/101/2018-CJFS" target="_blank" >10.17221/101/2018-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters
Original language description
Mixolab has been used for rapid assessment of common wheat quality, but data about hulled wheats quality are rare. The aim of this work was to test the potential of Mixolab II in the baking quality evaluation of emmer wheat varieties. The varieties were characterised by low both - gluten content (1.7-11.0%) and Zeleny sedimentation (11.3-12.8 ml), as well as rheological properties showed lower baking quality. Significant differences in protein and starch-amylase part of Mixolab curve indicate the genotype and climatic effect. In average, emmer varieties were characterised by high protein weakening (C2 - 0.29 Nm), speed of protein weakening at the level of alpha = -0.05 Nm/min, starch gelatinisation (C3 - 1.61 Nm), amylolytic activity (C4 - 1.35 Nm) and starch retrogradation (C5 - 1.98 Nm). Zeleny test positively correlated with difference C1-C2 and slope alpha. Falling number positively correlated with C3, C4, C5 and slope gamma. Farinograph dough stability, gluten content together with Mixolab parameter C2 are the most promising characteristics to predict baking quality of emmer.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40101 - Agriculture
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
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Volume of the periodical
37
Issue of the periodical within the volume
3
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
7
Pages from-to
192-198
UT code for WoS article
000473664100007
EID of the result in the Scopus database
2-s2.0-85069044408