Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40101 - Agriculture

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Svazek periodika

37

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

192-198

Kód UT WoS článku

000473664100007

EID výsledku v databázi Scopus

2-s2.0-85069044408