Estimation of technological value and chemical composition of selected common wheat cultivars (Triticum aestivum L.)


Abstract

The aim of the study was to estimate the technological value and chemical composition of new common wheat cultivars. The experimental material consisted of grain and flour obtained from 5 cultivars of common wheat, registered in 2017-2019, donated by Plant Breeding Strzelce - IHAR Group Ltd., Co., and harvested in years 2017-2018. The physical characteristics of the grain were determined: milling yield, falling number, gluten content, Zeleny sedimentation index as well as farinograph analysis and laboratory baking were performed. Furthermore, the content of grain nutrients and dietary fiber was determined. Significant differences between cultivars in terms of technological parameters and chemical composition have been demonstrated. The protein content in the grain was in the range of 13.3-15.2%, and the amount of gluten in the range of 28.6-36.8%. The cultivars were characterized by low alpha-amylase activity with an average falling number value 331s. The average water absorption of flour was 62.1%, and the volume of obtained bread was in the range 318-381cm3. The bread of best quality was obtained from the Wilejka cultivar, that was also the richest source of protein. The average dietary fiber content from two years of research was 10.8%, including 7.7% of non-starch polysaccharides (NSP), of which 5.8% of the insoluble fraction (I-NSP) and 1.9% of the soluble fraction (S-NSP). The richest source of dietary fiber was the spring wheat Alibi. The tested cultivars were characterized by high technological value and very good chemical composition and can be recommended for use in the food industry.


Keywords

bread, falling number, flour, gluten, protein, wheat

Andersson A.A. M., Andersson R., Piironen V., Lampi A.M., Nyström L., Boros D., Fraś A., Gebruers K., Courtin C.M., Delcour J.A., Rakszegi M., Bedo Z., Ward J.L., Shewry P.R., Åman P. 2013. Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the Healthgrain diversity screen. Food Chemistry, 136, 1243-1248.
Approved Methods of the AACC. 2003. American Association of Cereal Chemists. St. Paul, MN.
Barron C., Surget A., Rouau X. 2007. Relative amounts of tissues in mature wheat (Triticum aestivum L.) grain and their carbohydrate and phenolic acid composition. Journal of Cereal Science, 45, 88-96.
Boros D., Fraś A., Gołębiewska K., Gołębiewski D., Paczkowska O., Wiśniewska M. 2015. Nutritional value and prohealthy properties of cereal and rapeseed varieties approved for cultivation in Poland. PBAI-NRI Monographs and Dissertations, 49, 1-119.
Café-Treml M., Glover K.D., Krishan P.G., Hareland G. 2010. Variability and relationships among Mixolab, mixograph, and baking parameters based on multi- environment Spring Wheat Trials. Cereal Chemistry, 87: 574-580.
Coles G. D., Hartunian-Sowa S. M., Jamieson P. D., Hay A. J., Atwell W. A., Fulcher R. G. 1997. Environmentally-induced variation in starch and non-starch polysaccharide content in wheat. Journal of Cereal Science, 24, 47-54.
Courtin C.M., Delcour J.A. 2002. Arabinoxylans and endoxylanases in wheat flour bread-making. Journal of Cereal Science, 35, 225-243.
Englyst H.N., Cummings J.H. 1984. Simplified method for the measurement of total non-starch polysaccharides in plant foods by gas-liquid chromatography of constituent sugars as alditol acetates. Analyst, 109, 937-942.
Gambuś H., Gibiński M., Pastuszka D., Mickowska B., Ziobro R., Witkowicz R. 2011. The application of residua oats flour in bread production in order to improve its quality and bilogical value. Acta Scientarum Polonorum, Technologia Alimentaria, 10, 313-325.
Gąsiorowski H. 2004. Metody oceny wartości wypiekowej. W: Pszenica- chemia i technologia. Red. Gąsiorowski H. Państwowe Wydawnictwo Rolnicze i Leśne, Poznań, Poland.
Gebruers K., Dornez E., Bedo Z., Rakszegi M., Fraś A., Boros D., Courtin C.M., Delcour J.A. 2010. Environment and genotype effects on the content of dietary fibre and its components in wheat in the Healthgrain diversity screen. Journal of Agricultural and Food Chemistry, 58, 9353-9361.
Guzman C., Ammar K., Govindan V., Singh R. 2019. Genetic improvement of wheat grain quality at CIMMYT. Frontiers of Agricultural Science and Engineering, 6, 265-272.
Harasim E., Wesołowski M. 2013. Yields and some quality traits of winter wheat (Triticum aestivum L.) grain as influenced by the application of different rates of nitrogen. Acta Agrobotanica, 66, 67-72.
Hruskova M., Svec I., Jirsa O. 2006. Correlation between milling and baking parameters of wheat varieties. Journal of Food Engineering, 77, 439-444.
ICC Standards. 2005. Standard Methods of the International Association for Cereal Science and Technology (Vienna, Austria).
Jaskulska I., Jaskulski D., Gałęzewski L., Knapowski T., Kozera W., Wacławowicz R. 2018. Mineral composition and baking value of the winter wheat grain under varied environmental and agronomic conditions. Journal of Chemistry, 2018, 1-7.
Klockiewicz-Kamińska E., Brzeziński W. 1997. Metoda oceny i klasyfikacji jakościowej odmian pszenicy. Volume 67, Research Centre for Cultivar Testing. Słupia Wielka, Poland.
Kendall C.W., Esfahani A., Jenkins D.D.J. 2010. The link between dietary fibre and human health. Food Hydrocolloids, 24, 42-48.
Kiczorowska B., Andrejko, D., Winiarska-Mieczan A., Samolińska W., Prystupa-Rusinek E. 2015. Effect of thermal processes on changes in basic chemical composition of wheat grain. Food. Science. Technology. Quality, 1, 116-130.
Ktenioudaki A., Butler F., Gallagher E. 2010. Rheological properties and baking quality of wheat varieties from various geographical regions. Journal of Cereal Science, 51, 402-408.
Ktenioudaki A., Butler F., Gallagher E. 2011. Dough characteristics of Irish wheat varieties I. Rheological properties and prediction of baking volume. Food Science and Technology, 44, 594-601.
Kweon M., Martin R., Souza E. 2009. Effect of tempering conditions on milling performance and flour functionality. Cereal Chemistry, 86, 12-17.
Lærke, H. N., Bach-Knudsen, K. E. 2011. Copassangers of dietary fiber in whole grain rye and oats compared with wheat and other cereals. Cereal Foods World, 56, 65–69.
Marchello J.A., Dryden F.D., Hala W.H. 1971. Bovine serum lipids. I. The influence of added animal fat on the ration. Journal of Animal Science, 32, 1008-1015.
Official Methods of Analysis of AOAC. 1995. Association of Official Analytical Chemists. Arlington, Virginia, USA.
Rachoń L., Pałys E., Szumiło G. 2012. Comparison of the chemical composition of spring durum wheat grain (Triticum durum) and common wheat grain (Triticum aestivum ssp. vulgare). Journal of Elementology, 17, 105-114.
Shewry P.R., Hey S.J. 2015. The contribution of wheat to human diet and health. Food and Energy Security, 4, 178–202.
Skowera B. 2014. Changes of hydrothermal conditions in the Polish area (1971-2010). Fragmenta Agronomica, 31, 74-87.
Skrzypek A. 2019. Pszenica zwyczajna. W: Lista opisowa odmian roślin rolniczych 2019. Red. Gacek E. Research Centre for Cultivar Testing. Słupia Wielka, Poland.
Stevenson L., Phillips F., O’Sullivan K., Walton J. 2012. Wheat bran: its composition and benefits to health, a European perspective. International Journal of Food Sciences and Nutrition, 63, 1001-1013.
Szafrańska A. 2012. Evaluation of technological value of chosen wheat varieties from
2009–2011 crops. Zeszyty Problemowe Postępów Nauk Rolniczych, 2012, 571: 115-126.
Szafrańska A. 2014. Comparison of alpha-amylase activity of wheat flour estimated by traditional and modern techniques. Acta Agrophysica, 21, 493-505.
Theander O., Westerlund E.A. 1986. Studies on dietary fibre. 3. Improved procedures for analysis of dietary fibre. Journal of Agricultural and Food Chemistry, 34, 330-336.
Tomić J., Torbica A., Popović L., Hristov N., Nikolovski B. 2016. Wheat breadmaking properties in dependence on wheat enzymes status and climate conditions. Food Chemistry, 199, 565-572.
Warechowska M., Warechowski J., Markowska A. 2013. Interrelations between selected physical and technological properties of wheat grain. Technical Sciences, 16, 281-290.
Woźniak A., Staniszewski M. 2007. The influence of weather conditions on grains quality of spring wheat cv. Opatka and winter wheat cv. Korweta. Acta Agrophysica 9, 525-540.
Download

Published : 2020-12-07


Anna Fraś, Magdalena Wiśniewska, & Damian Gołębiewski. (2020). Estimation of technological value and chemical composition of selected common wheat cultivars (Triticum aestivum L.). Plant Breeding and Seed Science, 81, 3-18. https://doi.org/10.37317/pbss-2020-0001

Anna Fraś  a.fras@ihar.edu.pl
  Poland
Magdalena Wiśniewska 
Damian Gołębiewski 




Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

All articles published in electronic form under CC BY-SA 4.0, in open access, the full content of the licence is available at: https://creativecommons.org/licenses/by-sa/4.0/legalcode.pl .