BAKING QUALITY PREDICTION OF SPELT WHEAT 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%3A43900540" target="_blank" >RIV/60076658:12220/19:43900540 - isvavai.cz</a>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

BAKING QUALITY PREDICTION OF SPELT WHEAT BASED ON RHEOLOGICAL AND MIXOLAB PARAMETERS

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

BAKING QUALITY PREDICTION OF SPELT WHEAT BASED ON RHEOLOGICAL AND MIXOLAB PARAMETERS

Popis výsledku anglicky

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.

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

Acta Alimentaria

ISSN

0139-3006

e-ISSN

—

Svazek periodika

48

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

HU - Maďarsko

Počet stran výsledku

8

Strana od-do

213-220

Kód UT WoS článku

000467904700009

EID výsledku v databázi Scopus

2-s2.0-85067382156