BAKING QUALITY PREDICTION OF SPELT WHEAT 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%3A43900540" target="_blank" >RIV/60076658:12220/19:43900540 - isvavai.cz</a>
Result on the web
<a href="https://akademiai.com/doi/pdf/10.1556/066.2019.0002" target="_blank" >https://akademiai.com/doi/pdf/10.1556/066.2019.0002</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1556/066.2019.0002" target="_blank" >10.1556/066.2019.0002</a>
Alternative languages
Result language
angličtina
Original language name
BAKING QUALITY PREDICTION OF SPELT WHEAT BASED ON RHEOLOGICAL AND MIXOLAB PARAMETERS
Original language description
The aim of this work was to test the potential of Mixolab II in the baking quality prediction of five Triticum spelta L. cultivars grown during growing periods with different climate conditions. Spelt cultivars varied in flour and dough properties examined by indirect baking quality indicators (wet gluten content, Falling number, Zeleny sedimentation, farinograph theological properties, Mixolab parameters) and direct baking test, strong effect of climatic conditions was determined. Results showed significant differences in protein and starch - amylase part of Mixolab II curve, indicating the genotype and climatic effect. Spelt cultivars were characterised by high protein weakening (C2=0.32 Nm), speed of protein network weakening at the level of alpha= -0.07 Nm min(-1), starch gelatinisation (C3=1.61 Nm), amylolytic activity (C4=1.35 Nm), and starch retrogradation (C5=1.98 Nm). Significant correlations between indirect baking properties, farinograph and Mixolab II parameters, and direct baking test were found. Slope a of Mixolab curve was a promising parameter in estimation of direct baking parameter - specific bread volume, together with indirect indicator - Zeleny sedimentation.
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
Acta Alimentaria
ISSN
0139-3006
e-ISSN
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Volume of the periodical
48
Issue of the periodical within the volume
2
Country of publishing house
HU - HUNGARY
Number of pages
8
Pages from-to
213-220
UT code for WoS article
000467904700009
EID of the result in the Scopus database
2-s2.0-85067382156