Technological and sensory quality of grain and baking products from spelt wheat

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Technological and sensory quality of grain and baking products from spelt wheat

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Technological and sensory quality of grain and baking products from spelt wheat

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

—

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 statě ve sborníku

RESEARCH FOR RURAL DEVELOPMENT 2017: Annual 23rd International Scientific Conference Proceedings

ISBN

—

ISSN

1691-4031

e-ISSN

2255-923X

Počet stran výsledku

8

Strana od-do

46-53

Název nakladatele

Latvia University of Agriculture, Jelgava

Místo vydání

Jelgava, Latvia

Místo konání akce

Jelgava, Latvia

Datum konání akce

17. 5. 2017

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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