IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v29y2011i4id426-2010-cjfs.html
   My bibliography  Save this article

Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system

Author

Listed:
  • Ludmila Papoušková

    (Division of Plant Genetics, Breeding and Product Quality, Crop Research Institute, Prague, Czech Republic)

  • Ivana Capouchová

    (Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • Marta Kostelanská

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Alena Škeříková

    (Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • Evženie Prokinová

    (Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • Jana Hajšlová

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Jaroslav Salava

    (Division of Plant Genetics, Breeding and Product Quality, Crop Research Institute, Prague, Czech Republic)

  • Oldřich Faměra

    (Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

Abstract

The aim of our work was to assess the possibility of detecting the changes in the baking quality of winter wheat with different levels of Fusarium spp. contamination using a new rheological system Mixolab, and to determine the correlations between the Mixolab characteristics and other quality parameters of wheat flour and grain. The standard technological characteristics (crude protein, Zeleny sedimentation index, wet gluten, falling number), loaf volume, shape features of bread (height and diameter), Mixolab parameters, and mycotoxin deoxynivalenol (DON) content were determined in 3 winter wheat cultivars (Akteur - quality group E - elite; Eurofit - quality group A; Meritto - quality group B) with different levels of Fusarium spp. contamination (8 variants) in two years. Increasing intensity of Fusarium spp. contamination evidently worsened the rheological quality and its negative effects on protein and mainly on the starch part of the grain was obvious in Mixolab curves. High correlations were found between Mixolab characteristics and standard technological parameters, as well as between Mixolab parameters and the main baking criterion - loaf volume.

Suggested Citation

  • Ludmila Papoušková & Ivana Capouchová & Marta Kostelanská & Alena Škeříková & Evženie Prokinová & Jana Hajšlová & Jaroslav Salava & Oldřich Faměra, 2011. "Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(4), pages 420-429.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:426-2010-cjfs
    DOI: 10.17221/426/2010-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/426/2010-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/426/2010-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/426/2010-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    References listed on IDEAS

    as
    1. Georgiana Gabriela Codină & Silvia Mironeasa & Despina Bordei & Ana Leahu, 2010. "Mixolab versus Alveograph and Falling Number," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(3), pages 185-191.
    Full references (including those not matched with items on IDEAS)

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. Joseane Bressiani & Tatiana Oro & Paola Maria Lopes Da Silva & Flávio Martins Montenegro & Telma Elita Bertolin & Luiz Carlos Gutkoski & Marcia Arocha Gularte, 2019. "Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(4), pages 276-284.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:426-2010-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.