Comparative Study on Protein Quality and Rheological Behavior of Different Wheat Species

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F20%3A43901760" target="_blank" >RIV/60076658:12220/20:43901760 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41210/20:84009 RIV/00027006:_____/20:10149295

Výsledek na webu

<a href="https://www.mdpi.com/2073-4395/10/11/1763/htm" target="_blank" >https://www.mdpi.com/2073-4395/10/11/1763/htm</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/agronomy10111763" target="_blank" >10.3390/agronomy10111763</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Comparative Study on Protein Quality and Rheological Behavior of Different Wheat Species

Popis výsledku v původním jazyce

The quantity and quality of protein and the rheological traits of wheat are crucial for processing flour in the baking industry, but there are few comparisons in the literature between old and modern wheat species. To help fill this gap, the baking quality characterization, gluten content, protein fraction composition, high molecular weight glutenin subunits, and rheological properties of ancient and modern wheat were determined and compared. These varieties were collected by the gene bank of the Crop Research Institute in Prague-Ruzyne and were grown in organically certified research areas in the Czech Republic. Results revealed dierences in protein content and composition between varieties with diferent ploidy levels, as well as diferences in development time and stability between einkorn and bread wheat varieties. Based on the proximity of their positions to the parameter quality in the principal components analysis, such as gluten content, gluten index (GI), Zeleny test, stability, dough development time (C1) and gliadin, the baking performances of cultivars were identified.

Název v anglickém jazyce

Comparative Study on Protein Quality and Rheological Behavior of Different Wheat Species

Popis výsledku anglicky

The quantity and quality of protein and the rheological traits of wheat are crucial for processing flour in the baking industry, but there are few comparisons in the literature between old and modern wheat species. To help fill this gap, the baking quality characterization, gluten content, protein fraction composition, high molecular weight glutenin subunits, and rheological properties of ancient and modern wheat were determined and compared. These varieties were collected by the gene bank of the Crop Research Institute in Prague-Ruzyne and were grown in organically certified research areas in the Czech Republic. Results revealed dierences in protein content and composition between varieties with diferent ploidy levels, as well as diferences in development time and stability between einkorn and bread wheat varieties. Based on the proximity of their positions to the parameter quality in the principal components analysis, such as gluten content, gluten index (GI), Zeleny test, stability, dough development time (C1) and gliadin, the baking performances of cultivars were identified.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40101 - Agriculture

Projekt

<a href="/cs/project/QK1910046" target="_blank" >QK1910046: Pěstování pšenice seté ve směsné kultuře za účelem optimalizace výživného stavu půdy, ochrany proti erozi, stabilizace výnosu a kvality produkce</a><br>

Návaznosti

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

Agronomy

ISSN

2073-4395

e-ISSN

—

Svazek periodika

10

Číslo periodika v rámci svazku

11

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

17

Strana od-do

1763

Kód UT WoS článku

000593627500001

EID výsledku v databázi Scopus

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