Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production
2021
Аутори
Takač, VericaToth, Viola
Rakszegi, Marianna
Mikić, Sanja
Mirosavljević, Milan
Kondić-Špika, Ankica
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The unique rheological properties of bread wheat dough and the breadmaking quality of its flour are the main factors responsible for the global distribution and utilization of wheat. Recently, interest in the production and expansion of spelt wheat has been boosted due to its significance in the production of healthy food, mostly originated from organic production. The aim of this study was to examine and compare quality parameters (gluten content, Zeleny sedimentation volume, farinograph dough properties), protein content and composition (by the Dumas method, Size Exclusion (SE) and Reversed Phase (RP) High Performance Liquid Chromatography (HPLC) analyses) of five bread and five spelt wheat varieties grown under conventional and organic production in Hungary and under conventional production in Serbia. Most of the analyzed traits showed significant differences between varieties, wheat species and growing sites. Total protein content was significantly higher in spelt than in bread whe...at and under conventional than under organic production. In comparison to spelt, bread wheat showed better breadmaking quality, characterized by a higher amount of glutenins (in particular high molecular weight glutenin subunits) and unextractable polymeric proteins. The proportion of the gliadins was also found to be different under conventional and organic systems. Spelt Ostro and Oberkulmer-Rotkorn and bread wheat varieties Balkan, Estevan and Pobeda proved suitable for low input and organic systems.
Кључне речи:
bread wheat / conventional / gliadin / gluten / glutenin / grain / organic / protein / quality / speltИзвор:
Foods, 2021, 10, 1Издавач:
- Basel : MDPI
Финансирање / пројекти:
- COST Action CA18101: Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses (SOURDOMICS)
- COST action - European Cooperation in Science and Technology
- COST action - European Cooperation in Science and Technology
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200032 (Научни институт за ратарство и повртарство, Нови Сад) (RS-MESTD-inst-2020-200032)
- National Research, Development and Innovation Office, Hungary [135211]
DOI: 10.3390/foods10010156
ISSN: 2304-8158
PubMed: 33450999
WoS: 000610219800001
Scopus: 2-s2.0-85103021845
Колекције
Институција/група
FiVeRTY - JOUR AU - Takač, Verica AU - Toth, Viola AU - Rakszegi, Marianna AU - Mikić, Sanja AU - Mirosavljević, Milan AU - Kondić-Špika, Ankica PY - 2021 UR - http://fiver.ifvcns.rs/handle/123456789/2090 AB - The unique rheological properties of bread wheat dough and the breadmaking quality of its flour are the main factors responsible for the global distribution and utilization of wheat. Recently, interest in the production and expansion of spelt wheat has been boosted due to its significance in the production of healthy food, mostly originated from organic production. The aim of this study was to examine and compare quality parameters (gluten content, Zeleny sedimentation volume, farinograph dough properties), protein content and composition (by the Dumas method, Size Exclusion (SE) and Reversed Phase (RP) High Performance Liquid Chromatography (HPLC) analyses) of five bread and five spelt wheat varieties grown under conventional and organic production in Hungary and under conventional production in Serbia. Most of the analyzed traits showed significant differences between varieties, wheat species and growing sites. Total protein content was significantly higher in spelt than in bread wheat and under conventional than under organic production. In comparison to spelt, bread wheat showed better breadmaking quality, characterized by a higher amount of glutenins (in particular high molecular weight glutenin subunits) and unextractable polymeric proteins. The proportion of the gliadins was also found to be different under conventional and organic systems. Spelt Ostro and Oberkulmer-Rotkorn and bread wheat varieties Balkan, Estevan and Pobeda proved suitable for low input and organic systems. PB - Basel : MDPI T2 - Foods T1 - Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production IS - 1 VL - 10 DO - 10.3390/foods10010156 ER -
@article{ author = "Takač, Verica and Toth, Viola and Rakszegi, Marianna and Mikić, Sanja and Mirosavljević, Milan and Kondić-Špika, Ankica", year = "2021", abstract = "The unique rheological properties of bread wheat dough and the breadmaking quality of its flour are the main factors responsible for the global distribution and utilization of wheat. Recently, interest in the production and expansion of spelt wheat has been boosted due to its significance in the production of healthy food, mostly originated from organic production. The aim of this study was to examine and compare quality parameters (gluten content, Zeleny sedimentation volume, farinograph dough properties), protein content and composition (by the Dumas method, Size Exclusion (SE) and Reversed Phase (RP) High Performance Liquid Chromatography (HPLC) analyses) of five bread and five spelt wheat varieties grown under conventional and organic production in Hungary and under conventional production in Serbia. Most of the analyzed traits showed significant differences between varieties, wheat species and growing sites. Total protein content was significantly higher in spelt than in bread wheat and under conventional than under organic production. In comparison to spelt, bread wheat showed better breadmaking quality, characterized by a higher amount of glutenins (in particular high molecular weight glutenin subunits) and unextractable polymeric proteins. The proportion of the gliadins was also found to be different under conventional and organic systems. Spelt Ostro and Oberkulmer-Rotkorn and bread wheat varieties Balkan, Estevan and Pobeda proved suitable for low input and organic systems.", publisher = "Basel : MDPI", journal = "Foods", title = "Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production", number = "1", volume = "10", doi = "10.3390/foods10010156" }
Takač, V., Toth, V., Rakszegi, M., Mikić, S., Mirosavljević, M.,& Kondić-Špika, A.. (2021). Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production. in Foods Basel : MDPI., 10(1). https://doi.org/10.3390/foods10010156
Takač V, Toth V, Rakszegi M, Mikić S, Mirosavljević M, Kondić-Špika A. Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production. in Foods. 2021;10(1). doi:10.3390/foods10010156 .
Takač, Verica, Toth, Viola, Rakszegi, Marianna, Mikić, Sanja, Mirosavljević, Milan, Kondić-Špika, Ankica, "Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production" in Foods, 10, no. 1 (2021), https://doi.org/10.3390/foods10010156 . .