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

Abstract

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 differences in protein content and composition between varieties with different ploidy levels, as well as differences 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.

Winter Wheat Mixtures Influence Grain Rheological and Mixolab Quality

“…The combinations of winter wheat varieties affected the stability of winter wheat flour. According to Lacko- Bartošová et al (2021), growing winter wheat in organic farming (8.83 min) and Tran et al (2020) (9.76 min) the stability was higher than in our results (5.14 min). However, a lower stability value when growing winter wheat organically without fertilizer of 3.19 min was found in the study of Lacko-Bartošová et al (2021).…”

“…For organic spring wheat cultivation, Dai et al (2012) found that the cultivar mixture did not improve grain yield. In other studies, grain yield was lower than in our experiment in organic winter wheat cultivation (Jablonskytė-Raščė et al, 2013;Lazzaro et al, 2018;Tran et al, 2020). Wheat grain production may be influenced by agronomic features, cultivation practices, and other factors.…”

“…(2021);Leszek et al (2016);Tran et al (2020).Starchcharacteristics were significantly different (P < 0.001) in WINTER WHEAT MIXTURES INFLUENCE ON GRAIN RHEOLOGICAL AND MIXOLAB QUALITY growing single and winter wheat varieties mixtures. Gelatinization (Torque C3) ranged from 1.55 to 1.87 Nm, amylolytic activity (Torque C4) ranged between 0.77 and 1.21 Nm, and retrogradation (Torque C5) showed between 1.34 and 2.04 Nm.…”

Greek Landrace Flours Characteristics and Quality of Dough and Bread

“…In breadmaking, both the amount and the quality of the protein present in the wheat flour are of great importance. Compared to common wheat, ancient wheats are associated with poor baking quality due to the poor gluten quality [ 10 , 11 , 12 ]. Intensive breeding has resulted in an increase in gluten proteins due to their importance in baking and processing [ 6 , 13 ].…”

“…Intensive breeding has resulted in an increase in gluten proteins due to their importance in baking and processing [ 6 , 13 ]. The protein content in the old varieties is higher than in modern ones [ 11 , 12 ], but of lower technological quality for baking [ 12 ]. In their study Frakolaki et al [ 14 ] reported that spelt flour has higher protein content but less gluten than wheat flour.…”