Triticum aestivum ssp. vulgare and ssp. spelta cultivars. 1. Functional evaluation

Rodriguez De Quijano Urquiaga, Marta and Vargas Kostiuk, Maria Eugenia and Ribeiro, Miguel and Callejo González, Maria Jesús (2019). Triticum aestivum ssp. vulgare and ssp. spelta cultivars. 1. Functional evaluation. "European Food Research and Technology", v. 245 (n. 8); pp. 1561-1570. ISSN 1438-2377. https://doi.org/10.1007/s00217-019-03263-7.

Description

Title: Triticum aestivum ssp. vulgare and ssp. spelta cultivars. 1. Functional evaluation
Author/s:
  • Rodriguez De Quijano Urquiaga, Marta
  • Vargas Kostiuk, Maria Eugenia
  • Ribeiro, Miguel
  • Callejo González, Maria Jesús
Item Type: Article
Título de Revista/Publicación: European Food Research and Technology
Date: August 2019
ISSN: 1438-2377
Volume: 245
Subjects:
Freetext Keywords: Bread wheat; Spelt wheat; Quality wheat; RP-HPLC; Organic farming
Faculty: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Department: Biotecnología - Biología Vegetal
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Over recent decades, several types of ancient grain varieties have been reintroduced through organic farming systems. In the past 20 years, there has been a renewed interest in growing spelt, and this species has a market niche in Europe and North America in natural, organic and healthy products. Are there any differences between commercial wheat varieties and spelt? The analysis of the bread-making quality of three bread wheat and two spelt cultivars has found no significant differ-ences between the two types of wheat in protein, Fe or Zn, although differences were observed between cultivars. In mean quality parameters, a marked difference was observed between the bread wheat and spelt cultivars, the latter having poorer alveo-consistographic characteristics, indicative of weaker gluten and dough. With the exception of the variety ‘Craklin’, the gliadin/glutenin (Gli/Glu) ratio is negatively correlated with the technological quality of cultivars. Principal component analysis shows that the two commercial wheats ‘Bonpain’ and ‘Sensas’ lying close to gluten strength parameters; and, dough extensibility was associated with total gliadin content and the Gli/Glu ratio, both types of spelt being more closely related to these parameters, indicating that spelts are associated with greater dough extensibility.

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: 63250
DC Identifier: http://oa.upm.es/63250/
OAI Identifier: oai:oa.upm.es:63250
DOI: 10.1007/s00217-019-03263-7
Official URL: https://doi.org/10.1007/s00217-019-03263-7
Deposited by: Memoria Investigacion
Deposited on: 17 Sep 2020 15:10
Last Modified: 17 Sep 2020 15:10
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