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

Abstract

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.

The Influence of Farming Systems, Genotype and Their Interaction on Bioactive Compound, Protein and Starch Content of Bread and Spelt Wheat

“…Protein is the second main component of wheat grain. In our study, spelt wheat varieties showed significantly higher protein content than bread wheat varieties, which is in accordance with the majority of the literature results [ 27 , 47 , 63 , 68 , 70 ]. For example, by analyzing the protein content with three different methods, such as near-infrared spectroscopy, the Dumas method and reverse-phase high-performance liquid chromatography, Call et al [ 71 ] revealed significantly higher protein content in spelt than in bread wheat.…”

“…In spite of the strong influence of genotype on protein [ 70 ] and starch content [ 101 ], the environment also has a significant effect on both components [ 102 ]. Labuschagne et al [ 103 ] reported that the environment contributed the most to the protein and starch content, followed by the genotype for protein and the G×E interaction for starch content.…”

Multivariate analysis of mutant wheat (Triticum aestivum L.) lines under drought stress

“…001 was observed for seed qualitative characters in all the mutant lines. The seed quality of wheat should be estimated by measuring gluten content, protein content, zeleny sedimentation, and moisture level (Takač et al, 2021).…”

The endosperm microstructure, physical, thermal properties and specific milling energy of spelt (Triticum aestivum ssp. spelta) grain and flour

“…In addition to its positive impact on the environment, spelt is also sought after for its unique taste and nutritional benefits. Compared to common wheat, spelt produces seeds with higher protein, lipid, and macro and micronutrient content 2 , 4 , 5 . As a result, spelt grain is used in the production of bread, cookies, pasta, beer, and as a raw material to enrich bakery products 2 .…”