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Baking quality prediction of spelt wheat based on rheological and mixolab parameters
- Lacko-Bartošová, M., Konvalina, P., Lacko-Bartošová, L.
- Acta alimentaria 2019 v.48 no.2 pp. 213-220
- Triticum aestivum subsp. spelta, amylases, baking, baking quality, breads, climatic factors, cultivars, dough, enzyme activity, falling number, flour, gelatinization, genotype, gluten, prediction, retrogradation, rheological properties, starch
- 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.