EFFECT OF WEED CONTROL AND SOWING RATE ON THE BAKING QUALITY OF SPELT IN COMPARISON WITH COMMON WHEAT
Keywords:
grain quality, new breeding lines, sowing rate, Triticum aestivum ssp. spelta, Triticum aestivum ssp. vulgare, weed controlAbstract
In the experiment conducted in 2012–2013 the following factors were investigated: 7 strains and cultivars (winter spelt: cv. Oberkulmer Rotkorn and fi ve Polish strains, and common winter wheat cv. Tonacja), two methods of weed control and three sowing rates. Physical, quality and farinographic properties of grain were examined. Agricultural factors (weed control and sowing rate) had not signifi cant infl uence for quality traits. Positive effect of chemical weed control was observed only for physical parameter of grain. There was no interaction between agronomical factors and strains and cultivars. Quality parameters were better for spelt strains than for common wheat, especially in protein and gluten content. Quality of gluten, expressed as gluten index was much lower. Spelt fl our dough had longer stability times and smaller dough weakening than wheat, which means that they require to be mixed for longer than wheat flour dough. Obtained result indicate, that spelt could be a good material for bread production.
References
AACC, 2003. Approved Methods of the American Association of Cereal Chemists.10th ed., St. Paul, USA.
Abdel-Aal, E. M., J. C. Young, I. Rabalski, P. Hucl and J. Fregeau-Reid, 2007. Identification and quantification of seed carotenoids in selected wheat species. Journal of Agricultural and Food Chemistry, 55 (3): 787–794.
Bonafaccia, G., V. Galli, R. Francisci, V. Mair, V. Skrabanja and I. Kreft, 2000. Characteristics of wheat products and nutritional value of spelt wheat-based bread. Food Chemistry, 68: 437–441.
Campbell, K. G., 2010. Spelt: agronomy, genetics, and breeding. Plant Breed Reviews, 15: 187–213.
Capouchová, I., 2001. Technological quality of spelt (Triticum spelta L.) from ecological growing system. Scientia Agriculturae Bochemica, 32: 307–322.
Ceglińska, A., 2003. Technological value of a spelt and common wheat hybrid. Electronic Journal of Polish Agricultural Universities, 6: #02.
Coda, R., L. Nionelli, C. G. Rizzello, M. De Angelis, P. Tossut and M. Gobbetti, 2010. Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making. Journal of Applied Microbiology, 108: 925–935.
Escarnot, E., J. M. Jacquemin, R. Agneessens and M. Paquot, 2012. Comparative study of the content and profi les of macronutrients in spelt and wheat, a review. Biotechnology, Agronomy, Society and Environment, 16: 243–256.
Fuertes-Mendizábal, T., A. Aizpurua, M. B. González-Moro and J. M. Estavillo, 2010. Improving wheat breadmaking quality by splitting the N fertilizer rate. European Journal of Agronomy, 33: 52–61.
Grobelnik-Mlakar, S., M. Bavec, M. Turinek and F. Bavec, 2009. Rheological properties of dough made from grain amaranth- cereal composite fl ours based on wheat and spelt. Czech Journal of Food Sciences, 27: 309–319.
Jablonskytė-Raščė, D., S. Maikštėnienė and A. Mankevičienė, 2013. Evaluation of productivity and quality of common wheat (Triticum aestivum L.) and spelt (Triticum spelta L.) in relation to nutrition conditions. Zemdirbyste-Agriculture, 100 (1): 45–56.
Kohajdová, Z. and J. Karovicová, 2008. Nutritional value and baking applications of spelt wheat. Acta Scientiarum Polonorum Technologia Alimentaria, 7 (3): 5–14.
Kohajdová, Z. and J. Karovicová, 2009. Chemical characteristics and pasting properties of commercial Slovak common and spelt wheat flours. Agriculturae Conspectus Scientifi cus, 74 (4): 313–317.
Lacko-Bartošová, M. and J. Korczyk-Szabó, 2011. Indirect baking quality and rheological properties of spelt wheat (Triticum spelta L.). Research Journal of Agricultural Science, 43 (1): 73–78.
Lemańczyk, L. and H. Kwaśna, 2013. Effects of sharp eyespot (Rhizoctonia cerealis) on yield and grain quality of winter wheat. European Journal of Plant Pathology, 135: 187-200.
Li, Y., Y. Wua, N. Hernandez-Espinosa and R. J. Peña, 2013. The influence of drought and heat stress on the expression of end-use quality parameters of common wheat. Journal of Cereal Science, 57: 73–78.
Mayer, F., I. Haase, A. Graubner, F. Heising, A. Paschke-Kratzin and M. Fischer, 2012. Use of polymorphisms in the γ-gliadin gene of spelt and wheat as a tool for authenticity control. Journal of Agricultural and Food Chemistry, 60:1350–1357.
Mikos, M. and G. Podolska, 2012. Bread-making quality of old common bread (Triticum aestivum ssp. vulgare L.) and spelt (Triticum aestivum ssp. spelta L.) wheat cultivars. Journal of Food, Agriculture and Environment, 10: 221–224.
Ostasiewicz, A., A. Ceglińska and S. Skowronek, 2009. Quality of rye bread with leavens added. Food Science Technology Quality, 63: 63–74.
Pierre, C. S., C. J. Peterson, A. S. Ross, J.-B. Ohma, M. C. Verhoeven, M. Larson and B. Hoefer, 2008. White wheat grain quality changes with genotype, nitrogen fertilization, and water stress. Agronomy Journal, 100 (2): 414–420.
Pospišil, A., M. Pospišil, Z. Svečnjak and S. Matotan, 2011. Influence of crop management upon the agronomic traits of spelt (Triticum spelta L.). Plant, Soil and Environment, 57 (9): 435–440.
Pruska-Kędzior, A., Z. Kędzior and E. Klockiewicz-Kamińska, 2008. Comparison of viscoelastic properties of gluten from spelt and common wheat. European Food Research and Technology, 227: 199–207.
Ross, A. S., M. D. Flowers, R. S. Zemetra and T. Kongraksawech, 2012. Effect of grain protein concentration on falling number of ungerminated soft white winter wheat. Cereal Chemistry, 89: 307–310.
Ruibal-Mendieta, N., D. L. Delacriox, E. Mignolet, J. M. Pycke, C. Marques, R. Rozenber, G. Petitjean, J. L. Habib- Jiwan, M. Meurens, J. Quetin-Leclerq, N. M. Delzenne and Y. Larondelle, 2005. Spelt (Triticum aestivum ssp. spelta) as source of breadmaking fl our and bran naturally enriched in oleic acid and minerals but not phytic acid. Journal of Agricultural and Food Chemistry, 53: 2751–2759.
Schober, T. J., S. R. Beana and M. Kuhn, 2006. Characterization of functional properties of gluten proteins in spelt cultivars using rheological and quality factor measurements. Cereal Chemistry, 79: 408–417.
Spychaj-Fabisiak, E., B. Barczak, K. Nowak and J. Jagielski, 2014. Amino acids composition of winter wheat grain protein depending on the seed certification class and on the cultivar. Romanian Agricultural Research, 31: 89–93.
Tang, Y. L., Y. Q. Wu, H. Z. Zhu, C. S. Li, S. R. Li, C. G. Zheng, J. C. Yuan and X. F. Yu, 2010. Quality performance and stability of main wheat cultivars in Sichuan Province. China. Acta Agronomica Sinica, 36: 1910–1920.
Walker, C. E. and I. L. Hazelton, 1996. Dough rheology tests. Cereal Foods World, 41: 23–28.
Zieliński, H., A. Ceglińska and A. Michalska, 2008. Bioactive compounds in spelt bread. European Food Research and Technology, 226: 537–544.
Downloads
Published
Issue
Section
License
Copyright (c) 2016 Bulgarian Journal of Agricultural Science
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
