Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters
Mixolab has been used for rapid assessment of common wheat quality, but data about hulled wheats quality are rare. The aim of this work was to test the potential of Mixolab II in the baking quality evaluation of emmer wheat varieties. The varieties were characterised by low both – gluten content (1.7–11.0%) and Zeleny sedimentation (11.3–12.8 ml), as well as rheological properties showed lower baking quality. Significant differences in protein and starch-amylase part of Mixolab curve indicate the genotype and climatic effect. In average, emmer varieties were characterised by high protein weakening (C2 – 0.29 Nm), speed of protein weakening at the level of α = –0.05 Nm/min, starch gelatinisation (C3 – 1.61 Nm), amylolytic activity (C4 – 1.35 Nm) and starch retrogradation (C5 – 1.98 Nm). Zeleny test positively correlated with difference C1-C2 and slope α. Falling number positively correlated with C3, C4, C5 and slope γ. Farinograph dough stability, gluten content together with Mixolab parameter C2 are the most promising characteristics to predict baking quality of emmer.
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