Baking quality prediction of spelt wheat based on rheological and mixolab parameters

Abstract

The aim of this work was to test the potential of Mixolab II in the baking quality prediction of fi ve Triticum spelta L. cultivars grown during growing periods with different climate conditions. Spelt cultivars varied in fl our and dough properties examined by indirect baking quality indicators (wet gluten content, Falling number, Zeleny sedimentation, farinograph rheological properties, Mixolab parameters) and direct baking test, strong effect of climatic conditions was determined. Results showed signifi cant differences in protein and starch-amylase part of Mixolab II curve, indicating the genotype and climatic effect. Spelt cultivars were characterised by high protein weakening (C2=0.32 Nm), speed of protein network weakening at the level of 0.07 Nm min-1, starch gelatinisation (C3=1.61 Nm), amylolytic activity (C4=1.35 Nm), and starch retrogradation (C5=1.98 Nm). Signifi cant correlations between indirect baking properties, farinograph and Mixolab II parameters, and direct baking test were found. Slope of Mixolab curve was a promising parameter in estimation of direct baking parameter-specifi c bread volume, together with indirect indicator-Zeleny sedimentation.