Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation
نویسندگان
چکیده
منابع مشابه
Gluten proteins from spelt (Triticum aestivum ssp. spelta) cultivars: A rheological and size-exclusion high-performance liquid chromatography study
The aim of this study was to understand the chemistry of spelt (Triticum aestivum ssp. spelta) gluten in relation to its quality, to classify European spelt cultivars based on gluten quality, and to compare their protein compositions with those of modern wheats. Gluten quality of two sets of 25 spelt cultivars was studied using dynamic oscillatory and creep tests, an SDS sedimentation test, moi...
متن کاملTransfer of Soft Kernel Texture from Triticum aestivum to Durum Wheat, Triticum turgidum ssp. durum
Durum wheat (Triticum turgidum ssp. durum) is a leading cereal grain whose primary use is the production of semolina and pasta. Its rich culinary relationship to humans is related, in part, to its very hard kernel texture. This very hard texture is due to the loss of the Puroindoline genes that were eliminated during the allopolyploid formation of T. turgidum approximately 0.5 million years ago...
متن کاملSpelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
The nutritional value of breadmaking cereal spelt (Triticum aestivum ssp. spelta) is said to be higher than that of common wheat (Triticum aestivum ssp. vulgare), but this traditional view is not substantiated by scientific evidence. In an attempt to clarify this issue, wholemeal and milling fractions (sieved flour, fine bran, and coarse bran) from nine dehulled spelt and five soft winter wheat...
متن کاملStability of four Croatian bread winter wheat (Triticum aestivum L.) cultivars for quality traits
Stability of breadmaking quality of four Croatian bread winter wheat cultivars was investigated using rheological traits from the farinogram (dough development time, stability, degree of so�ening, water absorption, Hankoczy quality number) and the extensogram (extensibility, maximum resistance, ratio of resistance to extensibility, energy) and the indirect traits (protein content, wet gluten co...
متن کاملDosage Effect of the Spelta Gene Q of Hexaploid Wheat.
A dosage effect of chromosome 5A (formerly IX) of common wheat, Triticum aestivum L. emend Thell. ssp. vulgare, has been well established. With increasing dosage from monosomic to tetrasomic, the phenotype changes from speltoid to normal vulgare type (squarehead) to subcompactoid to compactoid (HUSKINS 1946; SEARS 1952, 1954) (Figure 1 and Table 3) . This is due to the pleiotropic gene Q locate...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: European Food Research and Technology
سال: 2019
ISSN: 1438-2377,1438-2385
DOI: 10.1007/s00217-019-03268-2