Evaluation of the rheological properties of dough and quality of bread made with the flour obtained from old cultivars and modern breeding lines of spelt (Triticum aestivum ssp. spelta)

Sobczyk, A.; Pycia, Karolina; Stankowski, S.; Jaworska, Grażyna; Kuźniar, Piotr

doi:10.1016/j.jcs.2017.07.013

Cited by 37 publications

(34 citation statements)

References 16 publications

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“…The highest extensibility was demostrated by Triticum spelta (88 mm) compared with common wheat (79 mm) ( Table 7). Similar results were obtained by Sobczyk et al [39]. They found that spelt doughs showed a lower resistance to extensibility compared to the wheat dough.…”

Section: Baking Properties Of Tested Wheat Grainsupporting

confidence: 89%

“…In our study, the Bamberka was characterized by a good "W" value (312×10 -4 J), but Rokosz by the lowest baking value "W" (146×10 -4 J), which informs the potential user of grains about the lower quality of gluten complex and its suitability for production of, for example, waffles (Table 7). This results are confirmed by Sobczyk et al [39]. Spelt wheat dough energy of 10 cultivars was lower compared to common wheat.…”

Section: Rheological Properties Of Doughsupporting

confidence: 80%

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Bread making potential of Triticum aestivum and Triticum spelta species

2020

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AbstractThe aim of this study was to assess the effect of two winter wheat species: Triticum aestivum ssp. vulgare, and Triticum spelta, cultivated in different percentage of cereals in crop rotation, on their bread making potential. The analyzed grain samples were obtained from a field experiment conducted during three years 2014-2016 at the Experimental Station in Osiny (51°35’, 21°55’), Institute of Soil Science and Plant Cultivation, State Research Institute, Puławy, Poland. The experiment was established following different percentages of shared cereals in crop rotation (SCCR): 50, 75 and 100%. Wheat cultivation was performed in accordance with good agricultural practice standards. Protein content, gluten content, Zeleny sedimentation index and alveograph properties were determined. Wheat species strongly influenced bread potential. The Triticum aestivum compared to Triticum spelta was characterized by significantly higher gluten quality and Zeleny sedimentation index as well as better alveograph properties. Common wheat showed the highest baking value (W). Spelt wheat was characterized by the lowest tenacity (P) and the highest extensibility (L). Moreover, the percentage of cereals in crop rotation had an effect on grain and dough quality parameters. Cultivation of wheat in 100% share of cereals resulted in the lowest grain and dough quality.

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Section: Baking Properties Of Tested Wheat Grainsupporting

confidence: 89%

Section: Rheological Properties Of Doughsupporting

confidence: 80%

Bread making potential of Triticum aestivum and Triticum spelta species

2020

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“…The revived interest in spelt can be attributed to the high nutritional value of its grain, which is rich in protein, macronutrients and micronutrients [38][39][40][41][42][43][44][45], resistance to fungal pathogens [18,[46][47][48][49][50][51], and higher adaptability to varied environments and simplified farming systems in comparison to bread wheat [52][53][54]. The milling quality of spelt grain has been recently investigated by Wiwart et al, Rapp et al,and Sobczyk et al [44,45,55]. The suitability of ancient wheats, including spelt, for the production of functional foods has been discussed by Arzani and Ashraf [26].…”

Section: Discussionmentioning

confidence: 99%

An Evaluation of Spelt Crosses for Breeding New Varieties of Spring Spelt

et al. 2019

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This study evaluated F5 breeding lines, which were obtained by crossing five parents of spring spelt from different geographical regions characterized by various morphological and performance traits. A total of 11 quantitative traits were analyzed, including six traits relating to yield components, four traits relating to grain quality, and one trait relating to plant height and sensitivity to lodging. The applied clustering method supported the identification of four groups of breeding lines which were presented graphically in a heatmap with dendrogram. Group I contained 33.0% of the breeding lines, and it was most distant from the remaining groups. It was composed of tall plants characterized by high values of yield components, high fat content, and high sensitivity to lodging. Groups III (30.4%) and IV (17.0%) were most similar and were characterized by lower values of yield components, a high content of protein, ash and fiber, and lower sensitivity to lodging. Group II contained 19.6% of the breeding lines, and it was more similar to groups III and IV than group I. Breeding lines with satisfactory performance traits can be selected from each group and used to breed new varieties with the desired traits.

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“…The reasons supporting this choice are mainly due to the increasing attention of final consumers on the possible impacts of industrial production on the environment, which determined a growing public pressure on this thematic [12,13]. Furthermore, the renewed interest of consumers in ancient grains has promoted an increase in their cultivation and use, expanding the number of products offered by the baking industry [14]. This has also contributed to the safeguarding of biodiversity and to the development of a local micro-economy, which allows local producers to increase their profits by differentiating their products [15].…”

Section: Of 16mentioning

confidence: 99%

“…In fact, optimised cooking conditions are more easily assured for the traditional pasta due to its higher economic value which determines higher attention in the cooking phase to preserve the characteristics of the pasta and fulfill the consumers' expectations. (1) (3) Seeds sowing [kg/FU] 0.151 0.074 (2) (4) Transports distances: (9) from field to gate [km] 560 700 (4) (10) from plant to consumers [km] 75 2000 (4) Cooking phase: (14) Water requirement [kg/FU] 10 10 (4) (15) Energy consumption [MJ/FU] 9.010 15.034 (4) Literature sources: (1) from [31]; (2) from [4,7]; (3) from [36]; (4) from [18,37]; (5) from [35]; (5) from [32]. Table 3 shows the results of the application of the integrated EIAN-LCA methodology presented in Section 2.1.…”

Section: Description Of Data Inventorymentioning

confidence: 99%

Environmental Sustainability of Pasta Production Chains: An Integrated Approach for Comparing Local and Global Chains

et al. 2019

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Major pasta industries have started to evaluate the environmental footprint of their productions exploiting both Life Cycle Assessment (LCA) and, in some cases, Environmental Product Declaration (EPD) methodologies. In this research, two different pasta production chains were considered: a “high-quality pasta” chain (referred here as “local or regional scenario”), which follows traditional procedures in a Tuscan farm that uses only ancient wheat varieties; and a “conventional pasta” one (referred here as “global or industrial scenario”), in which pasta is produced using national and international grains, following industrial processes. An integrated methodology based on both an Environmental Impacts ANalysis (EIAN) approach and the LCA has been developed, analyzing five environmental compartments (i.e., soil, water, air, resources, climate change) and a total number of ten expected environmental pressures. As a result, the high-quality pasta chain shows a better performance in terms of risk reduction of soil degradation and agrobiodiversity loss, as well as the consumption of non-renewable resources; this is mainly due to the use of lower quantity of chemicals, a lower mechanization level in the agricultural phase, and the use of ancient grains. However, the conventional pasta chain prevails in terms of a more efficient exploitation of land and water resources, due to higher yields and the use of more efficient sprayers, and also in reducing noise emitted by the overall production equipment.

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Evaluation of the rheological properties of dough and quality of bread made with the flour obtained from old cultivars and modern breeding lines of spelt (Triticum aestivum ssp. spelta)

Cited by 37 publications

References 16 publications

Bread making potential of Triticum aestivum and Triticum spelta species

Bread making potential of Triticum aestivum and Triticum spelta species

An Evaluation of Spelt Crosses for Breeding New Varieties of Spring Spelt

Environmental Sustainability of Pasta Production Chains: An Integrated Approach for Comparing Local and Global Chains

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