Grain of Hybrids Between Spelt ( Triticum spelta L.) and Bread Wheat ( Triticum aestivum L.) as a New Raw Material for Breadmaking
The aim of this study was to determine differences in the technological quality of grain of hybrids between spelt ( Triticum spelta ) and bread wheat ( T. aestivum ) as compared with the grain of their parental forms, i.e., modern bread wheat cultivars and spelt breeding lines. The content of basic...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2023-08-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Grain-of-Hybrids-Between-Spelt-Triticum-spelta-L-and-Bread-Wheat-Triticum-aestivum,170870,0,2.html |
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| author | Marian Wiwart Anna Szafrańska Elżbieta Suchowilska |
| author_facet | Marian Wiwart Anna Szafrańska Elżbieta Suchowilska |
| author_sort | Marian Wiwart |
| collection | DOAJ |
| description | The aim of this study was to determine differences in the technological quality of grain of hybrids between spelt ( Triticum spelta ) and bread wheat ( T. aestivum ) as compared with the grain of their parental forms, i.e., modern bread wheat cultivars and spelt breeding lines. The content of basic nutrients in grain, milling quality of grain, rheological properties of dough, and bread quality were evaluated. Grain yields were around 18% lower in hybrid lines than in bread wheat. Gluten content was significantly higher in the grain of hybrid lines (34.0 vs . 27.5 g/100 g), and it did not differ significantly from that noted in spelt grain (36.1 g/100 g). The gluten index did not differ significantly between hybrid lines and bread wheat cultivars (77 vs . 85), and it was significantly higher than in spelt (43). Protein content was significantly higher in the flour obtained from hybrid lines than from bread wheat. Analyzed dough parameters in hybrid lines assumed intermediate values relative to parental forms, and protein parameters had a stronger discriminatory power than starch parameters. Bread made from the grain of single-cross hybrids between spelt and bread wheat was characterized by high quality and in many cases superior attributes relative to bread made from spelt flour. The study demonstrated that hybrids between T. spelta and T. aestivum can become a new, valuable source of grain for bread production. |
| format | Article |
| id | doaj-art-ec5b566014544637885ac1e0a51ccdb7 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2023-08-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-ec5b566014544637885ac1e0a51ccdb72025-02-03T03:59:17ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072023-08-0173326527710.31883/pjfns/170870170870Grain of Hybrids Between Spelt ( Triticum spelta L.) and Bread Wheat ( Triticum aestivum L.) as a New Raw Material for BreadmakingMarian Wiwart0https://orcid.org/0000-0003-2693-7021Anna Szafrańska1https://orcid.org/0000-0003-1038-7811Elżbieta Suchowilska2https://orcid.org/0000-0002-8999-6742Department of Genetics, Plant Breeding and Bioresource Engineering, Faculty of Agriculture and Forestry, University of Warmia and Mazury in Olsztyn, pl. Łódzki 3, 10-724 Olsztyn, PolandProfessor Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute, Department of Grain Processing and Bakery, Rakowiecka 36, 02-532 Warsaw, PolandDepartment of Genetics, Plant Breeding and Bioresource Engineering, Faculty of Agriculture and Forestry, University of Warmia and Mazury in Olsztyn, pl. Łódzki 3, 10-724 Olsztyn, PolandThe aim of this study was to determine differences in the technological quality of grain of hybrids between spelt ( Triticum spelta ) and bread wheat ( T. aestivum ) as compared with the grain of their parental forms, i.e., modern bread wheat cultivars and spelt breeding lines. The content of basic nutrients in grain, milling quality of grain, rheological properties of dough, and bread quality were evaluated. Grain yields were around 18% lower in hybrid lines than in bread wheat. Gluten content was significantly higher in the grain of hybrid lines (34.0 vs . 27.5 g/100 g), and it did not differ significantly from that noted in spelt grain (36.1 g/100 g). The gluten index did not differ significantly between hybrid lines and bread wheat cultivars (77 vs . 85), and it was significantly higher than in spelt (43). Protein content was significantly higher in the flour obtained from hybrid lines than from bread wheat. Analyzed dough parameters in hybrid lines assumed intermediate values relative to parental forms, and protein parameters had a stronger discriminatory power than starch parameters. Bread made from the grain of single-cross hybrids between spelt and bread wheat was characterized by high quality and in many cases superior attributes relative to bread made from spelt flour. The study demonstrated that hybrids between T. spelta and T. aestivum can become a new, valuable source of grain for bread production.http://journal.pan.olsztyn.pl/Grain-of-Hybrids-Between-Spelt-Triticum-spelta-L-and-Bread-Wheat-Triticum-aestivum,170870,0,2.htmlbread wheatspelthybridstechnological qualityrheological properties |
| spellingShingle | Marian Wiwart Anna Szafrańska Elżbieta Suchowilska Grain of Hybrids Between Spelt ( Triticum spelta L.) and Bread Wheat ( Triticum aestivum L.) as a New Raw Material for Breadmaking Polish Journal of Food and Nutrition Sciences bread wheat spelt hybrids technological quality rheological properties |
| title | Grain of Hybrids Between Spelt ( Triticum spelta L.) and Bread Wheat ( Triticum aestivum L.) as a New Raw Material for Breadmaking |
| title_full | Grain of Hybrids Between Spelt ( Triticum spelta L.) and Bread Wheat ( Triticum aestivum L.) as a New Raw Material for Breadmaking |
| title_fullStr | Grain of Hybrids Between Spelt ( Triticum spelta L.) and Bread Wheat ( Triticum aestivum L.) as a New Raw Material for Breadmaking |
| title_full_unstemmed | Grain of Hybrids Between Spelt ( Triticum spelta L.) and Bread Wheat ( Triticum aestivum L.) as a New Raw Material for Breadmaking |
| title_short | Grain of Hybrids Between Spelt ( Triticum spelta L.) and Bread Wheat ( Triticum aestivum L.) as a New Raw Material for Breadmaking |
| title_sort | grain of hybrids between spelt triticum spelta l and bread wheat triticum aestivum l as a new raw material for breadmaking |
| topic | bread wheat spelt hybrids technological quality rheological properties |
| url | http://journal.pan.olsztyn.pl/Grain-of-Hybrids-Between-Spelt-Triticum-spelta-L-and-Bread-Wheat-Triticum-aestivum,170870,0,2.html |
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