Czech J. Food Sci., 2019, 37(3):192-198 | DOI: 10.17221/101/2018-CJFS

Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parametersFood Analysis, Food Quality and Nutrition

Magdaléna Lacko-Bartošová*,1, Petr Konvalina2, Lucia Lacko-Bartošová3, Zdenėk Štėrba4
1 Department of Sustainable Agriculture and Herbology, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovakia
2 Department of Agroecosystems, Faculty of Agriculture, University of South Bohemia in České Budėjovice, České Budėjovice, Czech Republic
3 Department of Applied Informatics and Computing Technology, Faculty of National Economy, University of Economics in Bratislava, Bratislava, Slovakia
4 Department of Plant Production, Faculty of Agriculture, University of South Bohemia in České Budėjovice, České Budėjovice, Czech Republic

Mixolab has been used for rapid assessment of common wheat quality, but data about hulled wheats quality are rare. The aim of this work was to test the potential of Mixolab II in the baking quality evaluation of emmer wheat varieties. The varieties were characterised by low both - gluten content (1.7-11.0%) and Zeleny sedimentation (11.3-12.8 ml), as well as rheological properties showed lower baking quality. Significant differences in protein and starch-amylase part of Mixolab curve indicate the genotype and climatic effect. In average, emmer varieties were characterised by high protein weakening (C2 - 0.29 Nm), speed of protein weakening at the level of α = -0.05 Nm/min, starch gelatinisation (C3 - 1.61 Nm), amylolytic activity (C4 - 1.35 Nm) and starch retrogradation (C5 - 1.98 Nm). Zeleny test positively correlated with difference C1-C2 and slope α. Falling number positively correlated with C3, C4, C5 and slope γ. Farinograph dough stability, gluten content together with Mixolab parameter C2 are the most promising characteristics to predict baking quality of emmer.

Keywords: bread making quality; Mixolab II; rheological properties; Triticum dicoccon

Published: June 30, 2019  Show citation

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Lacko-Bartošová M, Konvalina P, Lacko-Bartošová L, Štėrba Z. Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters. Czech J. Food Sci. 2019;37(3):192-198. doi: 10.17221/101/2018-CJFS.
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