Rheological and Technological Quality of Minor Wheat Species and Common Wheat

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60460709:41210/17:75060

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Rheological and Technological Quality of Minor Wheat Species and Common Wheat

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Rheological and Technological Quality of Minor Wheat Species and Common Wheat

Popis výsledku anglicky

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.

Druh

C - Kapitola v odborné knize

CEP obor

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OECD FORD obor

40101 - Agriculture

Projekt

<a href="/cs/project/QJ1310072" target="_blank" >QJ1310072: Využití systému participatory breeding ve výzkumu a šlechtění odrůd pšenice vhodných pro ekologické pěstování</a><br>

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Wheat Improvement, Management and Utilization

ISBN

978-953-51-3151-9

Počet stran výsledku

19

Strana od-do

255-273

Počet stran knihy

392

Název nakladatele

Intech

Místo vydání

Rijeka, HR

Kód UT WoS kapitoly

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