Gartner, B.H., Munich, M., Kleijer, G., Mascher, F. 2008. Characterisation of kernel resistance against Fusarium infection in spring wheat by baking quality and mycotoxin assessments. Eur. J. Plant Pathol. 120 :61
892 896 Aguirre A. V. Badiali O., Cantarero M., Leon A., Ribotta P. D., Rubiolo O. J. (2002): Relationship of test weight and kernel properties to milling and baking quality in
By using the baking quality parameters from a long-term experiment the effect of fertilization (N+PK) on wet gluten contents and farinograph values were determined on chernozem soil under continental climatic conditions. In the average of years and varieties fertilization highly increased the wet gluten content (in the control treatment 27,6 %, in the N 300/150 +PK fertilizer treatment 35,97 %). Fertilizer application also had favourable effects on farinograph values. These effects, however, were rather moderate (in the control treatment 56,2, in N 300/150 +PK fertilizer treatment 61,4).We could increase the stability of the quality by using of appropriate fertilizer doses. The correlation between fertilization and wet gluten content was medium (0.343 xx –0,694 xx ) and between fertilization and farinograph values was weak (0.030–0.419 xx ).
Banu, I., Stoenescu, G., Ionescu, V., Aprodu, I. 2011. Estimation of the baking quality of wheat flours based on rheological parameters of the Mixolab curve. Czech J. Food Sci. 29 :35
178 Mac Ritchie, F., 1984. Baking quality of wheat flours. Adv. Food Res. 29, 201–277. Mac Ritchie F. Baking quality of
A 10-gram computerised mixograph-based Reomixer instrument was used to analyse eight bread wheat cultivars. The influence of flour or whole-grain meal and different hydration methods for whole-grain meal on the prediction of baking quality was studied. Using flour/whole-grain meal materials and different hydration methods, several Reomixer parameters were found to correlate with bread-making performance. Regression equations were constructed using statistically significant Reomixer parameters. Whole-grain meal Reomixer analysis under constant hydration of 75% proved to be as comparable a method for bread-making performance evaluation as flour analysis.
The aim of this work was to test the potential of Mixolab II in the baking quality prediction of five Triticum spelta L. cultivars grown during growing periods with different climate conditions. Spelt cultivars varied in flour and dough properties examined by indirect baking qualm- indicators (wet gluten content. Falling number. Zelenv sedimentation, farinograph rheological properties, Mixolab parameters) and direct baking test, strong effect of climatic conditions was determined. Results showed significant differences in protein and starch – amylase part of Mixolab II curve, indicating the genotype and climatic effect. Spelt cultivars were characterised by high protein weakening (C2=0.32 Nm), speed of protein network weakening at the level of α= −0.07 Nm min−1, starch gelatinisation (C3=1.61 Nm), amylolytic activity (C4=1.35 Nm), and starch retrogradation (C5=1.98 Nm). Significant correlations between indirect baking properties, farinograph and Mixolab II parameters, and direct baking test were found. Slope a of Mixolab curve was a promising parameter in estimation of direct baking parameter – specific bread volume, together with indirect indicator – Zeleny sedimentation.
Gluten proteins composed of gliadins and glutenins are important contributors to the wheat quality properties. Twenty-eight winter wheat cultivars differing in bread processing quality were collected at the experimental fields of the Agricultural Institute Osijek, Croatia, in growing season 2006/2007.The HMW-GS composition and gliadin contents were determined by SDS-PAGE and RP-HPLC, respectively, with the aim to determine their relationship with wheat quality properties. Based on gliadins and HMW-GS data for 28 wheat cultivars PLS models were developed for the prediction of 15 baking quality parameters.NIPALS algorithm was applied for the evaluation of the latent variables and regression coefficient parameters. The obtained 4-th order models have average coefficients of determination R2=0.80.Determined variable importance in projections (VIP) coefficients revealed that HMW-GS data have the dominant influence on the baking quality parameters. For extensographic and farinographic properties the Glu-D1 locus has the main VIP coefficient while Glu-B1 locus is the most important for the indirect quality parameters. The derived PLS models and VIP coefficients could be used in molecular based wheat selection and breeding program.
of wheat production is twofold: providing quantity and quality as well. Milling and baking qualities of wheat are mainly determined by the genetic basis; however, it can be influenced by management techniques as well ( Pollhamer, 1981 ; Grimwade et