IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v37y2019i3id101-2018-cjfs.html
   My bibliography  Save this article

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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Magdaléna Lacko-Bartošová & Petr Konvalina & Lucia Lacko-Bartošová & Zdeněk Štěrba, 2019. "Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(3), pages 192-198.
    • Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:3:id:101-2018-cjfs
    DOI: 10.17221/101/2018-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/101/2018-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/101/2018-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/101/2018-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. Veronica Giacintucci & Luis Guardeño & Ana Puig & Isabel Hernando & Giampiero Sacchetti & Paola Pittia, 2014. "Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats (Triticum turgidum ssp. dicoccum) of the central Italy type," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(2), pages 115-121.
    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.

      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:37:y:2019:i:3:id:101-2018-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.