Abstract
A recent interest in the usage of different wheat species for organically grown healthy food has led to resurgence in cultivation not only of hulled wheat, but also of coloured-grain wheat, which contains a large number of nutrients that have vital importance for human feed. The study was aimed to determine and compare the technological properties of Triticum spelta L., Triticum dicoccum (Schrank) Schuebl and colouredgrain wheat (Triticum aestivum L.). The research was based on field experiment carried out at the Agronomy experimental station of National University of Life and Environmental Sciences of Ukraine (Kyiv region) during the period 2014-2016. The data were analyzed using ANOVA method. The difference of weather conditions among experimental years did not have significant influence on examined parameters. On the other hand quality parameters significantly depended on the wheat species. The results obtained indicated that the highest protein content was testified in emmer wheat 20.8 %, but the highest wet gluten yield (30.8 %) and as a result better rheological dough properties was determined in spelt wheat. Significantly the least values for such key parameters as flour strength (W), water absorption, sedimentation value were found examining T. aestivum (coloured). Overall it should be noted that all three examined wheat species had poor technological properties for bread producing in most characteristics, except protein content.
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Claims 6
Claim · model-written summary
Emmer wheat had the highest protein content, 20.8%.
Verbatim
e1“the highest protein content was testified in emmer wheat 20.8 %”
Claim · model-written summary
Spelt wheat had the highest wet gluten yield, 30.8%.
Verbatim
e1“but the highest wet gluten yield (30.8 %) and as a result better rheological dough properties was determined in spelt wheat”
Claim · model-written summary
Spelt wheat had better rheological dough properties.
Verbatim
e1“but the highest wet gluten yield (30.8 %) and as a result better rheological dough properties was determined in spelt wheat”
Claim · model-written summary
Coloured-grain Triticum aestivum had significantly the lowest flour strength, water absorption and sedimentation value.
- Taxon
- T. aestivum (coloured)
Triticum aestivume1 - Outcome
- flour strength (W), water absorption, sedimentation valuee1
- Direction
- least valuese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Significantly the least values for such key parameters as flour strength (W), water absorption, sedimentation value were found examining T. aestivum (coloured)”
Claim · model-written summary
Differences in weather conditions among experimental years had no significant influence on the examined quality parameters.
Not reportedTaxonComparatorDirection
Verbatim
e1“The difference of weather conditions among experimental years did not have significant influence on examined parameters”
Claim · model-written summary
All three wheat species had poor technological properties for bread making in most characteristics, except protein content.
- Taxon
- wheat speciesTriticum aestivume1
- Outcome
- technological properties for bread producinge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“all three examined wheat species had poor technological properties for bread producing in most characteristics, except protein content”