Evaluation of grain characteristics of domestic wheat (Triticum aestivum L.) obsolete cultivars and landraces

Kondić, Danijela; Žuljević, Sanja Oručević; Hajder, Đurađ; Selimbegović, Enez

doi:10.4081/ija.2020.1345

Cited by 3 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…One of the oldest food fermentations is sourdough fermentation, which is also one of the opportunities presented by modern commercial advancements for the use of novel microorganisms and novel fermentation processes in bread production [52], with the growing use of indigenous wheat cultivars to maintain genetic variety and potential value for farmers and breeding initiatives [61].…”

Section: Aroma Development During Sourdough Fermentationmentioning

confidence: 99%

Bread Aroma and Flavour Creation Factors

Oručević Žuljević,

Spaho

2024

The Science of Fermentation [Working Title]

Self Cite

View full text Add to dashboard Cite

Bread is typically defined as being light and airy, with palatable and mild taste, and is very common in the diet of people, regardless of gender, person’s age, or socioeconomic standing. It is a typical food that supplies the majority of daily energy intake and consists mainly of carbohydrates. When it comes to food, the aroma of freshly baked bread is regarded as one of the most preferred ones. Numerous studies have been conducted on aroma of bread, and over 540 volatile components have been found. Alkaloids, aldehydes, esters, ketones, acids, pyrazines, and pyrrolines are the most significant groups in terms of quantity; furans, hydrocarbons, and lactones are also mentioned. Nevertheless, the final bread aroma is mostly determined by a very small number of these chemicals. Numerous factors, including the flour and its extraction milling rate, additional ingredients in the bread recipe, the method, regimes, and time frame for fermentation process, affect the final aroma of the bread. Since the final bread aroma is created during baking, baking conditions are equally essential to its creation. In this sense, the text states the factors that affect aroma of bread and describes their function.

show abstract

Section: Aroma Development During Sourdough Fermentationmentioning

confidence: 99%

Bread Aroma and Flavour Creation Factors

Oručević Žuljević,

Spaho

2024

The Science of Fermentation [Working Title]

Self Cite

View full text Add to dashboard Cite

show abstract

“…Furthermore, different important wheat rheological traits are closely related to the content and quality of wet gluten, and sedimentation value (Yang et al, 2014). Previous studies about the effects of genotype by environmental interaction on quality traits focused mainly on a limited set of generally outdated cultivars (Zečević et al, 2009;Živančev et al, 2016;Kondić et al, 2020). Introduction of new high-yielding wheat cultivars and intensification of high year-to-year variability require an additional update of information about environmental effects on main wheat quality parameters.…”

Section: Accepted Papermentioning

confidence: 99%

Variation in quality traits of newly developed Serbian wheat cultivars under different environmental conditions of Pannonian plain

et al. 2021

View full text Add to dashboard Cite

Introduction of new high-yielding wheat cultivars and intensification of high year-to-year variability require an additional update of information about environmental effects on main wheat quality parameters that is lacking for newly released cultivars in Serbia. The aim of this study was to determine the effect of growing seasons on the technological properties of new Serbian wheat cultivars, and to examine the relationships among the quality traits in different growing seasons. The experiment was set up in three growing seasons (2016-17, 2017-18 and 2018-19). A total of 13 recently developed wheat cultivars in Serbia and five most widespread local cultivars were evaluated to compare differences in end-use quality. Also, the influence of climatic conditions on the technological quality was examined as well as relations among them. Modern Serbian cultivars have improved grain yield but lower technological quality than the widespread Serbian cultivars. Changes in farinograph resistance and degree of softening were related to the differences growing seasons, cultivars and their interaction, while growing seasons had the highest effect on bread volume and extensograph parameters energy and ratio resistance and extensibility variation. Moreover, a strong positive correlation was found between protein content, sedimentation value, wet gluten content and water absorption with extensograph extensibility, and negative correlation with the second parameter of extensograph, ratio of resistance and extensibility.

show abstract

Evaluating agromorphological traits of Greek wheat landraces and exploring their potential for bread and pasta making based on seed physical properties

Protonotariou,

Thanopoulos,

Katsileros

et al. 2023

GenResJ

View full text Add to dashboard Cite

Physical and morphological characteristics of Greek wheat landrace and cultivar seeds were evaluated, aiming to assess their bread- and pasta-making quality. Furthermore, the plant agromorphological traits of wheat landraces and cultivars were measured and correlated with seed physical properties. Fifteen Triticum spp. accessions, out of which four cultivars (two Triticum aestivum and two T. durum), nine landraces (two T. durum, five T. aestivum, one T. dicoccum and one T. polonicum) and two T. durum of unknown status were studied. Seventeen morphological plant and seed traits were measured based on UPOV descriptors. Ear emergence was earlier in cultivars than in landraces. The plant weight of the landraces was, in some cases, almost twice the cultivars’. Seed firmness (62.96–194.85N) was positively correlated with thousand kernel weight and volume (0.840 and 0.791, P < 0.05, respectively). Based on the agromorphological traits, cluster analysis clearly separated the species and the cultivars from the landraces, and the unknown status accessions were grouped with the cultivars. Cluster analysis with all measured traits set the wheat accessions in the following distinct groups: (1) T. durum cultivars including the unknown status accessions, (2) T. aestivum cultivars, and (3) T. aestivum and T. durum landraces. T. polonicum and T. dicoccum each formed a separate group. Seed physical properties of the analyzed Greek landraces indicated their suitability for bread and/or pasta making.

show abstract

Evaluation of grain characteristics of domestic wheat (Triticum aestivum L.) obsolete cultivars and landraces

Cited by 3 publications

References 0 publications

Bread Aroma and Flavour Creation Factors

Bread Aroma and Flavour Creation Factors

Variation in quality traits of newly developed Serbian wheat cultivars under different environmental conditions of Pannonian plain

Evaluating agromorphological traits of Greek wheat landraces and exploring their potential for bread and pasta making based on seed physical properties

Contact Info

Product

Resources

About