Rheological and breadmaking properties of wheat samples infected withFusarium spp.

Antes, Susanne; Birzele, Barbara; Prange, Alexander; Krämer, Johannes; Meier, A.; Hw, Dehne; Kohler, Peter O.

doi:10.1007/bf03036717

Cited by 12 publications

(9 citation statements)

References 5 publications

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“…This indicates that Fusarium spp. infection may alter protein quality in grain, in accordance with findings of [6,[14][15][16][17][18][19][20][21][22][23][24][25].…”

Section: Content Of Mycotoxins and Standard Technological Quality Parsupporting

confidence: 83%

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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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“…This indicates that Fusarium spp. infection may alter protein quality in grain, in accordance with findings of [6,[14][15][16][17][18][19][20][21][22][23][24][25].…”

Section: Content Of Mycotoxins and Standard Technological Quality Parsupporting

confidence: 83%

“…On the other hand, there are some contradictory studies where a strong Fusarium spp. contamination did not significantly influence the bread making properties [23,24]. Some authors mentioned an increase of protein content of the wheat grain after the Fusarium spp.…”

Section: Content Of Mycotoxins and Standard Technological Quality Parmentioning

confidence: 98%

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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“…inoculated variants. Our results are in correlation with conclusions of Antes et al (2001) who assessed Aspergillus and Penicillium species and concluded that fungal contamination have reduced dough resistance and extensibility influencing low bread volume. In contrary, Prange et al (2005) reported that that Fusarium infection did not negatively influence baking quality highlighting concerns that fungal contamination and their mycotoxins is not evidenced through baking quality analysis which might have considerable impact on food safety.…”

Section: Technological Quality Parameterssupporting

confidence: 90%

Impact of Alternaria spp. and Alternaria Toxins on Quality of Spelt Wheat

Đisalov¹,

Bodroža‐Solarov²,

Krulj³

et al. 2018

JAS

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There is an increasing consumer demand for alternative cereals nowadays. Spelt wheat (Triticum aestivum ssp. Spelta) appears to be a future source for the agriculture and food sector. Alternaria spp. infections might become a serious danger to the worldwide grain industry, resulting in yield losses and reduction of end-use quality, with potential harmful effect of Alternaria toxins on human and animal health. This paper presents the first assessment of the impact of Alternaria infection and its toxins to quality of spelt wheat. The results showed that fungal contamination significantly reduced both trade and technological quality parameters. Volume weight, thousand kernel weight and wet gluten were significantly decreased, while protein content was significantly higher in Alternaria inoculated treatments. Although with slight decrease, falling number was not significantly affected by fungal contamination. The most negative impact of alternariol (AOH) was registered on volume weight and thousand kernel weight (-0.847; -0.898), while highly significant positive correlation was found between AOH and protein content (0.758). Alternaria spp. additionally destroyed spelt gluten structure, resulting in reduction of dough energy and baking quality with no significant influence of mycotoxins (AOH and AME) on technological quality parameters.

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“…It is also not possible to expect a similar sensitivity as in concentrations of samples markedly overstepping hygienic limit could be explained by a higher activity of Fusarium infections which negatively affect the wheat grain properties. These changes can be readily recorded in NIR spectra and statistically evaluated (Antes et al 2001, Prange et al 2005. Improvement of DON prediction by FT-NIR spectroscopy.…”

Section: Resultsmentioning

confidence: 99%

Near infrared spectroscopy for deoxynivalenol content estimation in intact wheat grain

Dvořāček¹,

Prohasková²,

Chrpová³

et al. 2012

Plant Soil Environ.

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Non-invasive determination of deoxynivalenol (DON) still presents a challenging problem. Therefore, the present study was aimed at a rapid determination of DON in whole wheat grain by means of FT-NIR spectroscopy, with a wide range of concentrations for potential applications in breeding programs and common systems of quality management using partial least square calibration (PLS) and discriminant analysis technique (DA). Using a set of artificially infected wheat samples with a known content of DON, four PLS models with different concentration range were created. The broadest model predicting DON in the concentration range of 0-90 mg/kg possessed the highest correlation coefficients of calibration and cross validation (0.94 and 0.88); but also possessed the highest prediction errors (SEP = 6.23 mg/kg). Thus the subsequent combination of DA as the wide range predictive model and the low-range PLS model was used. This technique gave more precise results in the samples with lower DON concentrations -below 30 mg/kg (SEP = 2.35 mg/kg), when compared to the most wide-range PLS model (SEP = 5.95 mg/kg). Such technique enables to estimate DON content in collections of artificially infected wheat plants in Fusarium resistance breeding experiments.

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Rheological and breadmaking properties of wheat samples infected withFusarium spp.

Cited by 12 publications

References 5 publications

Effect of Fusarium spp. Contamination on Baking Quality of Wheat

Effect of Fusarium spp. Contamination on Baking Quality of Wheat

Impact of Alternaria spp. and Alternaria Toxins on Quality of Spelt Wheat

Near infrared spectroscopy for deoxynivalenol content estimation in intact wheat grain

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