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

Hemijska Industrija

关键词: spelt;    dough rheology;    bread making;    ascorbic acid;    transglutaminase;    glucose oxidase;   

DOI  :  10.2298/HEMIND120606083F

来源: DOAJ

【 摘 要 】

Spelt varieties were tested in 2010 and 2011 for dough rheology, bread-makingand allelic gene composition coding for HMW glutenin subunits in order toevaluate the baseline of their baking potential, as well as the suitabilityfor its growth under organic conditions. Results showed that the testedgenotypes had high protein and gluten contents, but varying gluten indexexhibited moderate to poor rheological properties characterized with shortdough stabilities. The spelt varieties showed typical bread yields, lowspecific volumes, and large variation in crumb firmness. Their bread-makingpotential was mostly associated with dough strength and tenacity. Themajority of traits were significantly affected by genotype, year and theirinteraction. Genotype 1 and Genotype 3 showed moderate suitability forbread-making applications, whereas Genotype 2 had poor performance which wasin agreement with their genetic potential as determined by the alleliccomposition. Spelt Genotype 3 showed the highest response to the tested doughstrengthening improvers (ascorbic acid, transglutaminase, and glucoseoxidase). All tested varieties were most responsive to the action of ascorbicacid.

【 授权许可】

Unknown