Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation

Callejo González, Maria Jesús and Vargas Kostiuk, Maria Eugenia and Ribeiro, Miguel and Rodriguez De Quijano Urquiaga, Marta (2019). Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation. "European Food Research and Technology", v. 245 (n. 7); pp. 1399-1408. ISSN 1438-2377. https://doi.org/10.1007/s00217-019-03268-2.

Description

Title: Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation
Author/s:
  • Callejo González, Maria Jesús
  • Vargas Kostiuk, Maria Eugenia
  • Ribeiro, Miguel
  • Rodriguez De Quijano Urquiaga, Marta
Item Type: Article
Título de Revista/Publicación: European Food Research and Technology
Date: 2019
ISSN: 1438-2377
Volume: 245
Subjects:
Freetext Keywords: Bread wheat; Spelt wheat; Bread-making quality; Instrumental evaluation of bread
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Química y Tecnología de Alimentos
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

In this study, we analysed the bread quality parameters of five bread-making flour from single cultivars, namely two spelt wheats (‘Espelta Álava’ and ‘Espelta Navarra’) and three bread wheats (‘Bonpain’, ‘Craklin’ and ‘Sensas’). The grain from the five cultivars, all grown in an organic system, had been milled using the same procedure. Given that bread-making value of flour is closely linked to the dough rheological properties, the use of flour types other than bread wheat requires us to consider modifying the bread-making process. Therefore, the first step of this study was to optimise the bread-making process seeking to maximise the quality of the five breads. Subsequently, it was found that despite the poorer rheological properties and higher gli/glu ratio, the breads made with the spelt flours had better bread quality parameters: larger loaf volume, higher crumb resilience and lower crumb density and firmness. Principal component analysis separated the two spelt wheats from the other samples. We speculate that the bread-making process itself may be a major factor in the quality found in these breads.

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainAGL2016-77149UnspecifiedUnspecifiedCaracterización de variedades locales españolas de trigo, identificación de marcadores moleculares asociados a caracteres agronómicos y selección de germoplasma para premejora

More information

Item ID: 63244
DC Identifier: http://oa.upm.es/63244/
OAI Identifier: oai:oa.upm.es:63244
DOI: 10.1007/s00217-019-03268-2
Official URL: https://doi.org/10.1007/s00217-019-03268-2
Deposited by: Memoria Investigacion
Deposited on: 22 Sep 2020 17:23
Last Modified: 22 Sep 2020 17:23
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