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

Kyptová, Markéta; Konvalina, Petr; Tran, Dang Khoa

doi:10.22616/rrd.23.2017.048

Cited by 4 publications

(5 citation statements)

References 15 publications

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“…e enzymatic and protein complex of grain as well as the water absorption of flour affect the baking parameters, for example, bread volume and weight. Laboratory baking allows a comprehensive evaluation of grain and flour as it facilitates an immediate observation of dough and then bread [45,46]. e volume of the bread baked from flour received after milling of grain of the winter wheat cultivar studied ranged from 411 to 449 cm 3 .…”

Section: Resultsmentioning

confidence: 99%

Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions

Jaskulska

Jaskulski

Gałęzewski

et al. 2018

Journal of Chemistry

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The mineral composition of cereal crops, the technological value of grain and flour, as well as bread quality are affected by the genotype, environment, and agronomic management practices. The aim of the research has been to investigate the effect of the environment and agronomic factors on the mineral composition and baking value of winter wheat grain. Opal cultivar grain of the genetically determined prime-quality wheat was obtained in a two-year field experiment (varied soil and weather). The agronomic management practices included tillage (conventional moldboard-plow, reduced ploughless, and strip-till) and nitrogen fertilisation rate (100 kg·N·ha−1, 200 kg·N·ha−1). In the grain samples, the content of macronutrients was assayed: P, K, Mg, Ca, and Na, total protein, and wet gluten as well as sedimentation value. The colour and the water absorption of flour and its content of protein and ash were determined. Laboratory baking was performed. It was found that the content of protein and gluten in grain, sedimentation value, bread volume, and weight changed depending on the environmental conditions and research years. Tillage and nitrogen rate, despite an effect on the properties of grain and flour, did not differentiate, however, the bread quality. The environmental conditions and agronomic management practices did not have a significant effect on the content of mineral nutrients in grain, except for calcium. The biofortification with mineral nutrients in prime-quality winter wheat cultivar grain by selecting the environmental and agronomic conditions seems more difficult than increasing the content of organic compounds and enhancement of flour and bread parameters.

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Section: Resultsmentioning

confidence: 99%

Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions

Jaskulska

Jaskulski

Gałęzewski

et al. 2018

Journal of Chemistry

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“…From the beginning of the 20th century, the cultivation of spelt wheat declined and was suppressed by higher-yielding, free-threshing bread wheat varieties [ 1 ]. Recently, a new interest for production and expansion of spelt wheat have been appeared due to its significance in the production of healthy food products [ 3 ], mostly originated from organic fields, due to its capability to grow at organic and low input fields [ 4 ], higher protein [ 5 , 6 ] and gluten content in comparison to bread wheat [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production

Takač

Tóth

Rakszegi

et al. 2021

Foods

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The unique rheological properties of bread wheat dough and the breadmaking quality of its flour are the main factors responsible for the global distribution and utilization of wheat. Recently, interest in the production and expansion of spelt wheat has been boosted due to its significance in the production of healthy food, mostly originated from organic production. The aim of this study was to examine and compare quality parameters (gluten content, Zeleny sedimentation volume, farinograph dough properties), protein content and composition (by the Dumas method, Size Exclusion (SE) and Reversed Phase (RP) High Performance Liquid Chromatography (HPLC) analyses) of five bread and five spelt wheat varieties grown under conventional and organic production in Hungary and under conventional production in Serbia. Most of the analyzed traits showed significant differences between varieties, wheat species and growing sites. Total protein content was significantly higher in spelt than in bread wheat and under conventional than under organic production. In comparison to spelt, bread wheat showed better breadmaking quality, characterized by a higher amount of glutenins (in particular high molecular weight glutenin subunits) and unextractable polymeric proteins. The proportion of the gliadins was also found to be different under conventional and organic systems. Spelt Ostro and Oberkulmer-Rotkorn and bread wheat varieties Balkan, Estevan and Pobeda proved suitable for low input and organic systems.

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“…Among these species are spelt (Triticum spelta L., hexaploid), emmer (Triticum dicoccon Schrank, tetraploid), and einkorn (Triticum monococcum L., diploid). These ancient wheats are a good source of valuable nutrients and have interesting sensory values [6]. Therefore, they are popular [5].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Species and Cultivation Year on Phenolic Acids Content in Ancient Wheat

et al. 2020

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During the last decade older (ancient) wheat species, such as spelt (Triticum spelta L.), emmer (Triticum dicoccon Schrank), and einkorn (Triticum monococcum L.) have been recognised as an interesting option to increase the biodiversity of cultivated cereals. The aim of this study was to compare polyphenols content in the ancient species of cereals (including six accessions of spelt, four of emmer, and one of einkorn) cultivated in the three-year controlled plot experiment under organic management. It has been found that the content of almost all free and bound phenolic acids was significantly higher in einkorn than in emmer and spelt wheat species. Moreover, the concentrations of ferulic, p-coumaric, and caffeic acids in einkorn and emmer was higher in dry and very warm cultivation years. It is concluded that ancient wheat species, especially einkorn, could be an important source of phenolic acids in the human diet.

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

Cited by 4 publications

References 15 publications

Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions

Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions

Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production

The Effect of Species and Cultivation Year on Phenolic Acids Content in Ancient Wheat

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