Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system Mixolab
2011
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
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.
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