A novel approach to the characterization of old wheat (Triticum aestivum L.) varieties by complex rheological analysis

Abstract

BACKGROUNDLines of the internationally recognized old Hungarian Bánkúti 1201 variety are important genetic resources for breeding programmes. Their protein composition and gluten dependent technological traits have been comprehensively studied, however, little information is available about their carbohydrate dependent viscous properties. The aim of this work was to obtain comprehensive rheological characterization of all sublines of Bánkúti 1201 maintained at Martonvásár and to investigate their variability if the carbohydrate dependent viscous behaviour was also included in the analyses.RESULTSThe majority of the lines reflected the famously good mixing quality of Bánkúti, however, much higher diversity of pasting behaviour was detected. Cluster analysis of the Mixolab data was performed resulting in four sample groups. Since several lines of similar mixing properties had significantly different pasting characteristics, it was assumed that classification was mainly based on the viscous properties. From each cluster two to three representative samples were selected for wider examination using conventional testing methods. These results also supported the higher variability of pasting behaviour of the lines, which can be critical for end product quality. The members of the second cluster can be highlighted due to their waxy wheat like behaviour.CONCLUSIONSPossible reasons for the great variability of pasting behaviour could be the compositional and structural differences of starch and other carbohydrates (e.g. arabinoxylans). Complex rheological characterization and study of molecular background can provide information about important traits from the point of view of technology and product development, which are unknown in the case of old wheat varieties and landraces. © 2020 Society of Chemical Industry

Characterization of chemical composition and techno‐functional properties of oat cultivars

“…The greatest difference was found between C1 time values (indicate the time needed for dough development), which ranged from 3.68 min to 6.83 min. Comparing with wheat flour (Bánfalvi et al., 2020), the stability of the oat flours was quite long (6.76–8.02 min) paired with moderate dough weakening indicated by C2 torque (0.42–0.59 Nm). Based on statistical evaluation of the results, the samples were classified into two homogeneous groups regarding mixing properties, in which Mv Pehely and GK Kormorán could be highlighted.…”

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

“…The stability of hot gel in the starch evaluation phase characterizes the C4 stage. This phase relates to the resistance of starch against the enzymatic hydrolysis by amylase [27] and provides similar information as the falling number [29]. Figure 3 shows that diploid einkorn had a high value of C4.…”

“…Amplitude is responsible for dough elasticity: the One of the vital parameters in phase C1 of Mixolab is stability, which is the resistance of dough against intensive mixing. This parameter and DDT are frequently associated with better gluten quality [27]. Usually, this value ranges between 4.69 and 11.42 min.…”

Rye: Current state and future trends in research and applications

“…Amylose content of rye starches varies between 22 and 26% in general (Stoddard, 1999;Verwimp et al, 2004;Gomand et al, 2011;, however, higher value (30.1%) has also been reported (Klassen and Hill, 1971). The lipid content of rye is similar to that of wheat (2-3%) (Sapirstein and Bushuk, 2016), also fatty acid composition shows similarities having linoleic acid (18.9-59.3%) as a major component (Kan, 2015;Ba gcı et al, 2019).…”

“…Compared to other cereals, rye has higher iron, zinc, manganese, and copper contents, generally. Furthermore, rye is good source of a-tocopherol similarly to wheat, however, oat can be characterised by the highest vitamin E content (Frølich et al, 2013;Sapirstein and Bushuk, 2016;Ba gcı et al, 2019).…”