Better bread from vigorous grain?
2008
Chloupek, O.,Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi | Both, Z.,Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi | Dostal, V.,Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi | Hrstkova, P.,Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi | Streda, T.,Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Ustav Pestovani, Slechteni Rostlin a Rostlinolekarstvi | Betsche, T.,Federal Inst. for Food and Nutrition, Detmold (Germany) | Hruskova, M.,Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu | Horakova, V.,Ustredni Kontrolni a Zkusebni Ustav Zemedelsky, Brno (Czech Republic)
Relationships between winter wheat grain vigour, concentrations of nutrients and anti-nutrients, and bread volume were evaluated using the samples acquired from official variety trials. The grain vigour was perceived as the grain ability to germinate in stress conditions, i.e. at 10 deg C in a solution of polyethylene glycol (PEG 6000, osmotic pressure=2 bars, the so called permanent wilting point). The bread volume was influenced by the location and year. A higher grain vigour was significantly related to a higher falling number during two of the three trial years. The vigour was negatively related to the lipase activity. Moreover, other decomposing enzymes showed a similar tendency as was that found in the samples with the most diverse vigour. The grain samples with 80-90% vigour produced the greatest bread volume. The grain with a vigour below or above this range produced less voluminous loaves. The varieties of the highest quality produced the most voluminous bread from the samples reaching the grain vigour of 90-95%. The standard germination test was not related to the vigour and was less responsible for the bread quality. High-quality varieties had higher concentrations of total polyphenols than the varieties of low quality. It can be concluded that the grain vigour is genetically controlled, thus the bread quality could be improved by grain breeding.
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