Comparison of the bread-making performance of spelt varieties grown under organic conditions in the environment of northern Serbia and their responses to dough strengthening improvers
2013
Filipčev, Bojana (Institute of Food Technology, Novi Sad (Serbia)) | Šimurina, Olivera (Institute of Food Technology, Novi Sad (Serbia)) | Bodroža-Solarov, Marija (Institute of Food Technology, Novi Sad (Serbia)) | Obreht, Dragana (Faculty of Sciences, Novi Sad (Serbia). Department of Biology and Ecology)
Spelt varieties were tested in 2010 and 2011 for dough rheology, bread-making and allelic gene composition coding for HMW glutenin subunits in order to evaluate the baseline of their baking potential, as well as the suitability for their growth under organic conditions. The results showed that the tested genotypes had high protein and gluten contents, but varying gluten index exhibited moderate to poor rheological properties characterized with short dough stabilities. The spelt varieties showed typical bread yields, low specific volu- mes, and large variation in crumb firmness. Their bread-making potential was mostly associated with dough strength and tenacity. The majority of traits were significantly affected by genotype, year and their interaction. Genotype 1 and Genotype 3 showed moderate suitability for bread-making applications, whereas Genotype 2 had poor perfor- mance, which was in agreement with its genetic potential as determined by the allelic composition. Spelt Genotype 3 showed the highest response to the tested dough strength- ening improvers (ascorbic acid, transglutaminase, and glucose oxidase). All the tested varieties were most responsive to the action of ascorbic acid.
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