Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters

Magdaléna Lacko-Bartošová, Petr Konvalina, Lucia Lacko-Bartošová and Zdeněk Štěrba
Additional contact information
Magdaléna Lacko-Bartošová: Department of Sustainable Agriculture and Herbology, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovakia
Petr Konvalina: Department of Agroecosystems, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic
Lucia Lacko-Bartošová: Department of Applied Informatics and Computing Technology, Faculty of National Economy, University of Economics in Bratislava, Bratislava, Slovakia
Zdeněk Štěrba: Department of Plant Production, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic

Czech Journal of Food Sciences, 2019, vol. 37, issue 3, 192-198

Abstract: Mixolab has been used for rapid assessment of common wheat quality, but data about hulled wheats quality are rare. The aim of this work was to test the potential of Mixolab II in the baking quality evaluation of emmer wheat varieties. The varieties were characterised by low both - gluten content (1.7-11.0%) and Zeleny sedimentation (11.3-12.8 ml), as well as rheological properties showed lower baking quality. Significant differences in protein and starch-amylase part of Mixolab curve indicate the genotype and climatic effect. In average, emmer varieties were characterised by high protein weakening (C2 - 0.29 Nm), speed of protein weakening at the level of α = -0.05 Nm/min, starch gelatinisation (C3 - 1.61 Nm), amylolytic activity (C4 - 1.35 Nm) and starch retrogradation (C5 - 1.98 Nm). Zeleny test positively correlated with difference C1-C2 and slope α. Falling number positively correlated with C3, C4, C5 and slope γ. Farinograph dough stability, gluten content together with Mixolab parameter C2 are the most promising characteristics to predict baking quality of emmer.

Keywords: bread making quality; Mixolab II; rheological properties; Triticum dicoccon (search for similar items in EconPapers)
Date: 2019
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/101/2018-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/101/2018-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:3:id:101-2018-cjfs

DOI: 10.17221/101/2018-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().