Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system Mixolab

• Published in: Czech Journal of Food Sciences Vol. 29; no. 4
• Main Authors: Papouskova, L.,Vyzkumny Ustav Rostlinne Vyroby, Prague (Czech Republic), Capouchova, I.,Ceska Zemedelska Univ., Prague (Czech Republic). Fakulta Agrobiologie, Potravinovych a Prirodnich Zdroju, Kostelanska, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin, Skerikova, A.,Ceska Zemedelska Univ., Prague (Czech Republic). Fakulta Agrobiologie, Potravinovych a Prirodnich Zdroju, Prokinova, E.,Ceska Zemedelska Univ., Prague (Czech Republic). Fakulta Agrobiologie, Potravinovych a Prirodnich Zdroju, Hajslova, J.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin, Salava, J.,Vyzkumny Ustav Rostlinne Vyroby, Prague (Czech Republic), Famera, O.,Ceska Zemedelska Univ., Prague (Czech Republic). Fakulta Agrobiologie, Potravinovych a Prirodnich Zdroju
• Format: Journal Article
• Language: English
• Published: 01.01.2011
• Subjects: ALMIDON; ALTURA; AMIDON; APTITUDE BOULANGERE; ASH CONTENT; BAKING CHARACTERISTICS; BIOLOGICAL CONTAMINATION; BLE; BREAD; CALIDAD; CARACTERISTICAS DE LA COCCION; CHEMICAL COMPOSITION; COMPOSICION QUIMICA; COMPOSITION CHIMIQUE; CONTAMINACION BIOLOGICA; CONTAMINATION BIOLOGIQUE; CONTENIDO DE CENIZA; CONTENIDO PROTEICO; CRUDE PROTEIN; CULTIVOS DE INVIERNO; CULTURE D'HIVER; DIAMETER; DIAMETRE; DIAMETRO; FARINE DE BLE; FOOD HYGIENE; FOOD PROCESSING; FOOD SAFETY; FUSARIUM CULMORUM; FUSARIUM GRAMINEARUM; GIBBERELLA ZEAE; GLUTEN; GRAIN; GRAINE; GRANOS; HARINA DE TRIGO; HAUTEUR; HEIGHT; HIGIENE DE LOS ALIMENTOS; http://www.fao.org/aos/agrovoc#c_1071; http://www.fao.org/aos/agrovoc#c_16055; http://www.fao.org/aos/agrovoc#c_16072; http://www.fao.org/aos/agrovoc#c_1794; http://www.fao.org/aos/agrovoc#c_24013; http://www.fao.org/aos/agrovoc#c_24917; http://www.fao.org/aos/agrovoc#c_25511; http://www.fao.org/aos/agrovoc#c_28318; http://www.fao.org/aos/agrovoc#c_3019; http://www.fao.org/aos/agrovoc#c_3294; http://www.fao.org/aos/agrovoc#c_3346; http://www.fao.org/aos/agrovoc#c_33719; http://www.fao.org/aos/agrovoc#c_33995; http://www.fao.org/aos/agrovoc#c_34143; http://www.fao.org/aos/agrovoc#c_3536; http://www.fao.org/aos/agrovoc#c_35494; http://www.fao.org/aos/agrovoc#c_37969; http://www.fao.org/aos/agrovoc#c_4668; http://www.fao.org/aos/agrovoc#c_5026; http://www.fao.org/aos/agrovoc#c_6251; http://www.fao.org/aos/agrovoc#c_6400; http://www.fao.org/aos/agrovoc#c_6553; http://www.fao.org/aos/agrovoc#c_665; http://www.fao.org/aos/agrovoc#c_6946; http://www.fao.org/aos/agrovoc#c_7369; http://www.fao.org/aos/agrovoc#c_787; http://www.fao.org/aos/agrovoc#c_7951; http://www.fao.org/aos/agrovoc#c_8157; http://www.fao.org/aos/agrovoc#c_8288; http://www.fao.org/aos/agrovoc#c_8373; http://www.fao.org/aos/agrovoc#c_8488; HYGIENE DES ALIMENTS; INNOCUITE DES PRODUITS ALIMENTAIRES; INOCUIDAD ALIMENTARIA; MEASUREMENT; MEDICION; MESURE; MICOTOXINAS; MYCOTOXINE; MYCOTOXINS; PAIN; PAN; PROCESAMIENTO DE ALIMENTOS; PROPIEDADES REOLOGICAS; PROPRIETE RHEOLOGIQUE; PROTEIN CONTENT; PROTEINA BRUTA; PROTEINE BRUTE; QUALITE; QUALITY; RENDEMENT; RENDIMIENTO; RHEOLOGICAL PROPERTIES; SEEDS; SEMILLA; STARCH; TENEUR EN CENDRES; TENEUR EN PROTEINES; TRAITEMENT DES ALIMENTS; TRICHOTHECENE; TRICHOTHECENES; TRIGO; TRITICUM AESTIVUM; VARIEDADES; VARIETE; VARIETIES; VOLUME; VOLUMEN; VOMITOXIN; VOMITOXINA; VOMITOXINE; WHEAT FLOUR; WHEATS; WINTER CROPS; YIELDS
• DOI: 10.17221/426/2010-CJFS
• ISSN: 1212-1800

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.