Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system Mixolab
The aim of our work was to assess the possibility of detecting the changes in the baking quality of winter wheat with different levels of Fusarium spp. contamination using the new rheological system Mixolab, and to determine the correlations between the Mixolab characteristics and other quality para...
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Published in | Czech Journal of Food Sciences Vol. 29; no. 4 |
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Main Authors | , , , , , , , |
Format | Journal Article |
Language | English |
Published |
01.01.2011
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Subjects | |
Online Access | Get full text |
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Summary: | The aim of our work was to assess the possibility of detecting the changes in the baking quality of winter wheat with different levels of Fusarium spp. contamination using the new rheological system Mixolab, and to determine the correlations between the Mixolab characteristics and other quality parameters of wheat flour and grain. The standard technological characteristics (crude protein, Zeleny sedimentation index, wet gluten, falling number), loaf volume, shape features of bread (height and diameter), Mixolab characteristics, and deoxynivalenol content were determined in 3 winter wheat cultivars (Akteur - quality group E - elite; Eurofit - quality group A; Meritto - quality group B) with different levels of Fusarium spp. contamination (8 variants) in two years. Increasing intensity of Fusarium spp. contamination evidently worsened the rheological quality. Its negative effects on protein and mainly on the starch part of the grain were obvious in Mixolab curves. High correlations were found between Mixolab characteristics and standard technological parameters, as well as between Mixolab characteristics and the main baking criterion _ loaf volume. |
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Bibliography: | 2011000859 Q02 http://journals.uzpi.cz/web/cjfs.htm Q04 Q03 |
ISSN: | 1212-1800 |
DOI: | 10.17221/426/2010-CJFS |