Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system

Papoušková, L.; Capouchová, Ivana; Kostelanska, Marta; Škeříková, A.; Prokinová, E.; Hajšlová, Jana

doi:10.17221/426/2010-cjfs

Cited by 32 publications

(30 citation statements)

References 20 publications

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“…Despite relationship between the Fusarium spp. infection grade and mycotoxins content does not have to be too close [18], in the case of a strong infection pressure evoked by artificial inoculation, it is possible to suppose also high mycotoxins content [4,[14][15][16][17][18][19][20]. This observation is in accordance with our results, which show significant differences in evaluated mycotoxins content between variants with natural contamination and artificial Fusarium spp.…”

Section: Content Of Mycotoxins and Standard Technological Quality Parsupporting

confidence: 90%

“…Then, artificial inoculation was made using the suspension of F. culmorum and F. graminearum spores in the ratio of 1:1, 10 7 of spores ml −1 (Bürker chamber was used for the verification of inoculums density), 2 l of suspension per experimental plot (12 m 2 ). The suspension was dosed with a hand sprayer at the beginning of the wheat flowering [14]. Harvested grain samples were used for Fusarium mycotoxins determination.…”

Section: Artificial Inoculationmentioning

confidence: 99%

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Effect of Fusarium spp. Contamination on Baking Quality of Wheat

Capouchová¹,

Papoušková²,

Konvalina³

et al. 2017

Wheat Improvement, Management and Utilization

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The effect of Fusarium spp. contamination on baking quality of winter common wheat and spelt wheat from different growing systems (organic and conventional) was evaluated by the standard technological quality characteristics and by the rheological system Mixolab. The content of Fusarium spp. mycotoxins [deoxynivalenol (DON), deoxynivalenol-3-β-d-glucoside (D3G), 3-acetyldeoxynivalenol (3-ADON), and Zearalenones (ZON)] was determined too. Significantly worse standard technological quality parameters and rheological parameters were determined for artificially inoculated variants of both evaluated wheat species. Statistically significant negative correlation coefficients were discovered between content of mycotoxins and many of technological characteristics, for example, DON content and Zeleny sedimentation for common wheat and spelt (−0.60*; −0.66*) and also between DON content and volume weight (−0.63*; −0.95**) for both wheat species. Resulted Mixolab parameters confirmed that Fusarium spp. infection worsens both protein and starch characteristics for both wheat species. However, effect of Fusarium spp. contamination in spelt wheat was generally less pronounced in comparison with common wheat. Despite of visible shifts of Mixolab curves of samples from organic and conventional growing systems, resulted Mixolab characteristics were statistically comparable.

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Section: Content Of Mycotoxins and Standard Technological Quality Parsupporting

confidence: 90%

Section: Artificial Inoculationmentioning

confidence: 99%

Effect of Fusarium spp. Contamination on Baking Quality of Wheat

Capouchová¹,

Papoušková²,

Konvalina³

et al. 2017

Wheat Improvement, Management and Utilization

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“…Wet gluten had a negative correlation with C1 stage. If dough contains more wet gluten, it does not need to be worked so hard mechanically [16]. A positive correlation existed between wet gluten content and protein content.…”

Section: Baking Quality and Rheological Propertiesmentioning

confidence: 99%

“…C4 -less stable dough -needs to be baked longer at lower temperature. They do not need to be worked so hard mechanically [16]. This parameter had a strong correlation with C2.…”

Section: According Tomentioning

confidence: 99%

Rheological and Technological Quality of Minor Wheat Species and Common Wheat

Konvalina¹,

Grausgruber²,

Dang³

et al. 2017

Wheat Improvement, Management and Utilization

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Wheat is an important food grain source that nurtures millions of people around the world. Not only does wheat contain a large number of nutrients such as protein, wet gluten, etc., but also it has a lot of antioxidants such as dietary fibre, tocopherols, tocotrienols, etc. In a majority of cases, attention has been drawn to evaluate the grain yield and its components rather than its quality. The present investigation was carried out to evaluate the differences between minority wheat species and common wheat to determine the best rheological characteristics, technological quality as well as correlations between rheological and technological traits. The results revealed that hulled wheat species had a high protein content and wet gluten content. Einkorn and emmer were not suitable for 'classical' baking processing. But there is potential for other products, e.g. wheat rice (einkorn) or pasta (emmer). Spelt should be possible to be used in 'classical' baking industry, but the best solution is to use grain as a mixture with bread wheat. Also, this study showed a genotype variation in the antioxidant activity of einkorn, emmer, spelta and Triticum aestivum.

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“…We analysed it with Mixolab II that allowed us to assess the complex rheology of dough during the baking process (Papouskova et al, 2011). In fact, we studied and evaluated the stability of doughan ability and capacity of dough to rise and to keep leavening gas or a product of rising activity (produced by yeast cells activity) -carbon dioxide.…”

Section: Advanced Evaluation Of the Baking Qualityrheological Propertmentioning

confidence: 99%

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

Kyptová¹,

Konvalina²,

Tran³

2017

Research for Rural Development

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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.

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Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system

Cited by 32 publications

References 20 publications

Effect of Fusarium spp. Contamination on Baking Quality of Wheat

Effect of Fusarium spp. Contamination on Baking Quality of Wheat

Rheological and Technological Quality of Minor Wheat Species and Common Wheat

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

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