Flour from <i>Triticum polonicum</i> L. as a potential ingredient in bread production

Suchowilska, Elżbieta; Szafrańska, Anna; Slowik, E.; Wiwart, Marian

doi:10.1002/cche.10155

Cited by 10 publications

(11 citation statements)

References 19 publications

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“…The content of macronutrients in grain was analyzed according to the method proposed by Wiwart et al [34] and Suchowilska et al [35]. Grain samples were milled in the Cyclotec 1093 sample mill (FOSS, Hillerød, Denmark).…”

Section: Analysis Of the Content Of Macronutrients In Grainmentioning

confidence: 99%

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Do Triticum aestivum L. and Triticum spelta L. Hybrids Constitute a Promising Source Material for Quality Breeding ofNew Wheat Varieties?

et al. 2019

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The aim of this two-year study was to determine whether the contents of macronutrients and macro and microelements in wheat grain can be increased by crossbreeding Triticum aestivum and T. spelta. The experimental material comprised the grains of F6 and F7 hybrids and their parental forms. The element content of grain was determined by ICP-SFMS. Hybrid grains had significantly higher ash contents than bread wheat grain (1.90% and 1.93% versus 1.62%). Crude protein content was lowest in bread wheat grain (11.75%) and highest in spelt grain (14.67%). Hybrid grains had significantly higher protein contents (12.97% and13.19%) than bread wheat grain. In both years of the study, the concentrations of P, S, Mg and Ca were highest in spelt grain, whereas their content in hybrids was lower than in spelt grain, but higher than in bread wheat grain. The concentrations of desirable microelements were highest in spelt grain, and the micronutrient profile of hybrid grains was more similar to bread wheat than spelt. Therefore, the hybrids can constitute promising source material for quality breeding in wheat.

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Section: Analysis Of the Content Of Macronutrients In Grainmentioning

confidence: 99%

“…Al,35 Cl,44 Ca,45 Sc, 51 V,52 Cr,55 Mn, 56 Fe,59 Co,60 Ni, 63 Cu, 66 Zn, 88 Sr, 111 Cd,115 In, 118 Sn, 137 Ba and 140 Ce were determined in medium-resolution mode (R s = 4000), whereas 31 P, 32 S, 39 K,45 Sc, 75 As 77 Se…”

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confidence: 99%

Do Triticum aestivum L. and Triticum spelta L. Hybrids Constitute a Promising Source Material for Quality Breeding ofNew Wheat Varieties?

et al. 2019

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“…pseudocompactum is closer to medium hard wheats according to Haraszi et al's classification [36,37]or to semi-hard wheat cultivars (7 points) according to the grain hardness scale [18] than to durum wheat. This explains the fact that despite being tetraploid wheat, T. polonicum is traditionally is used in bread-making industry [3] and evaluated as an ingredient in bread production [7].…”

Section: Resultsmentioning

confidence: 99%

“…micronutrients [6]. Recently, it has been evaluated for bread-making and pasta properties [7,8]. However, being cultivated in different locations, a crop may change its technological and biochemical parameters.…”

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Valuable representative of Triticum polonicum L. for growing in Ukraine

et al. 2023

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Nowadays when agrarians reopen neglected and underutilized wheat species, Triticum polonicum is in the focus of researchers and breeders. However, being cultivated in different locations, a crop may change its technological and biochemical parameters. Given these considerations, we set a purpose to investigate features of T. polonicum grain grown in Ukraine. Materials and methods. The analyses were carried out on Triticum polonicum var. pseudocompactum grown by traditional farming techniques. The protein content was determined by Kjeldahl digestion. The carotenoid level was spectrophotometrically assessed in acetone extracts. The total antioxidant activity was investigated by DPPH assay. Fatty acids were analyzed by gas chromatography. The test weight and vitreousness were evaluated in compliance with the State Standard of Ukraine. The grain hardness was determined on a YPD-300 hardness tester. Pasta was assessed in compliance with the methodical guidelines. Pasta color was evaluated by express-method. The weight increase index, volume increase index, water absorption index, yellowness index, and whiteness index were calculated. Results and discussion. One thousand-kernel weight in Polish wheat was considerably higher than that in check cv. Spadshchyna (check durum wheat variety), though it did not reach the maximum because T. polonicum. There were upward trends in the kernel number and weight per plant in T. polonicum var. pseudocompactum in comparison with cv. Spadshchyna (though differences did not reach statistical significance) due to greater productive tillering capacity. The protein content in Polish wheat grain was much lower than some published data, but significantly higher than in the check durum wheat cultivar (17.6±0.8% vs. 12.7 ± 0.4%). The carotenoid content in Polish wheat grain was low (1.98±0.3 mg/kg), however the b* value (indicator of yellowness) for pasta was relatively high (15). The palmitic acid content in T. polonicum var. pseudocompactum grain was lower than in cv. Spadshchyna. The kernel hardness of 187 N means that T. polonicum var. pseudocompactum is closer to medium hard or even soft BREAD wheats than to durum wheat. Pasta from T. polonicum var. pseudocompactum can be classed as excellent by the cooking loss value of 5.79±0.16%. Through the lens of the WAI value (216 ± 4 g/100 g raw pasta), T. polonicum var. pseudocompactum pasta was also better than pasta from cv. Spadshchyna. Conclusions. Being grown in Ukraine, T. polonicum var. pseudocompactum formed more kernels per spike than the check durum wheat cultivar and had a higher thousand-kernel weight than cv. Spadshchyna. It also showed high values of the kernel weight per spike and per plant. It can be a source of large seeds. The protein content in Polish wheat grain was higher than in cv. Spadshchyna, which makes it a source of high protein content. T. polonicum var. pseudocompactum is suitable for pasta industry and can be involved in hybridization as a source of some pasta quality indicators: its cooking loss was very low, b* value and YI were fairly high, and the WAI was low. At the same time, most of the other parameters were comparable to those of the check durum wheat cultivar; thus, crossing with T. polonicum var. pseudocompactum aimed at improving certain performance, technological and biochemical parameters is not expected to deteriorate major pasta scores or it may even enhance some of them.

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“…The basic multi-species milling is tri-species milling, which leads to the production of various flours, such as light flour type 550 (up to 65% extraction), bread flour type 750 (75-80%), semolina (1.5%), crisp flour (2%), and cake flour (0.5%). The process is complex and precise, and its efficiency and the quality of the flour directly affect the final quality of bread and other food products made with the flour [16][17][18][19]. The basic division of flour into types is given by the Polish Standards: PN-A-74022:2003 Cereal preparations.…”

Section: Research Materialsmentioning

confidence: 99%

Carbon Footprint of Flour Production in Poland

Wróbel-Jędrzejewska,

Włodarczyk,

Przybysz

2024

Sustainability

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The importance of carbon footprint (CF) analysis in the agricultural and food industries as a fundamental element of the means to achieve sustainable food production is emphasized here. In this study, flour production in Poland and the technological processes were characterized. This study’s aim was to determine and compare flour production CF for different companies. The production stages were examined, and aspects related to transportation and storage were analyzed. The obtained data made it possible to identify areas of potential improvement to increase the efficiency of production and logistics processes and reduce greenhouse gas (GHG) emissions. The results showed that flour production CFav ranges from 0.042 to 0.080 kg CO2eq/kg of product (in different companies). The results obtained for individual plants did not differ. One method of reducing CF was through the use of renewable energy sources. Photovoltaics (share of 17–20%) has significantly reduced flour production CF by 13–15%. The decrease was significant from March to October due to the country’s climatic conditions. The work highlights CF’s importance as a tool to reduce environmental impacts and optimize production costs while pointing out the need to customize the calculation methodology to the specifics of the product and process.

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Flour from Triticum polonicum L. as a potential ingredient in bread production

Cited by 10 publications

References 19 publications

Do Triticum aestivum L. and Triticum spelta L. Hybrids Constitute a Promising Source Material for Quality Breeding ofNew Wheat Varieties?

Do Triticum aestivum L. and Triticum spelta L. Hybrids Constitute a Promising Source Material for Quality Breeding ofNew Wheat Varieties?

Valuable representative of Triticum polonicum L. for growing in Ukraine

Carbon Footprint of Flour Production in Poland

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