ANALYSIS OF BAKERY PROPERTIES OF GRAIN OF NEW VARIETIES AND LINES OF WHEAT SPELTS

  • Nina Osokina Uman National University of Horticulture, Ukraine
  • Vitalii Liubych Uman National University of Horticulture, Ukraine
  • Larysa Novak Uman National University of Horticulture, Ukraine
  • Tetiana Pushkarova-Bezdil Uman National University of Horticulture, Ukraine
  • Olesia Priss Tavria State Agrotechnological University, Ukraine
  • Valentyna Verkholantseva Tavria State Agrotechnological University, Ukraine
  • Olena Hryhorenko Tavria State Agrotechnological University, Ukraine
  • Volodumur Pusik Kharkiv Petro Vasylenko National Technical University of Agriculture, Ukraine
  • Ludmila Pusik Kharkiv Petro Vasylenko National Technical University of Agriculture, Ukraine
Keywords: wheat spelt, bakery properties, bread quality, flour of the highest sort, wholemeal

Abstract

There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the differentiated approach to technological properties of flour for its production, elucidated the possibility of using wholemeal of wheat spelt for producing bread of the increased biological value.

It was experimentally confirmed that a value of gloss of the bread surface and its general assessment is influenced by the protein content in grain. The gluten content influences bread quality parameters a bit less. At the same time, the index of gluten deformation also influences the crust surface, size of pores, general assessment of the bread quality. Its quality is high in all studied samples. The highest general culinary mark is put to bread, obtained from flour of the variety Zorya of Ukraine, LPP 3132, lines NAK34/12-2 and TV 1100.

Based on studied of organoleptic, physical-chemical parameters of bread, there was confirmed the possibility of the promising use of wheat spelt grain in the bakery technology for raising the quality of products and widening the assortment. 

Downloads

Download data is not yet available.

Author Biographies

Nina Osokina, Uman National University of Horticulture

Department of Technology of Storage and Processing of Grain

Vitalii Liubych, Uman National University of Horticulture

Department of technology of storage and processing of grain

Larysa Novak, Uman National University of Horticulture

Department of technology of storage and processing of grain

Tetiana Pushkarova-Bezdil, Uman National University of Horticulture

Department of technology of storage and processing of grain

Olesia Priss, Tavria State Agrotechnological University

Department of Technology of Processing and Storage of Agricultural Products

Valentyna Verkholantseva, Tavria State Agrotechnological University

Department of Technology of Processing and Storage of Agricultural Products

Olena Hryhorenko, Tavria State Agrotechnological University

Department of Technology of Processing and Storage of Agricultural Products

Volodumur Pusik, Kharkiv Petro Vasylenko National Technical University of Agriculture

Department of Agrotechnology and Ecology

Ludmila Pusik, Kharkiv Petro Vasylenko National Technical University of Agriculture

Department of Agrotechnology and Ecology

References

Demirkesen, I., Mert, B., Sumnu, G., Sahin, S. (2010). Rheological properties of gluten-free bread formulations. Journal of Food Engineering, 96 (2), 295–303. doi: 10.1016/j.jfoodeng.2009.08.004

Arufe, S., Chiron, H., Dore, J., Savary-Auzeloux, I., Saulnier, L., Della Valle, G. (2017). Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends. Food Research International, 97, 123–132. doi: 10.1016/j.foodres.2017.03.040

Podpriatov, G., Skaletska, L., Nasikovsky, V. (2011). Interdependence of technological indicators of wheat grain quality in the process of long-term storage. Scientific Bulletin of National University of Bioresources and Nature Management of Ukraine, 162 (1), 281–290.

Bakare, A. H., Osundahunsi, O. F., Olusanya, J. O. (2015). Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communisForst) and wheat flours. Food Science & Nutrition, 4 (4), 573–587. doi: 10.1002/fsn3.321

Lozinska, T. (2013). Formation of the elements the productivity of new varieties of spring bread wheat in Forest steppe of Ukraine. Agrobiology, 10, 22–25.

Ramya, P., Chaubal, A., Kulkarni, K., Gupta, L., Kadoo, N., Dhaliwal, H. S. et. al. (2010). QTL mapping of 1000-kernel weight, kernel length, and kernel width in bread wheat (Triticum aestivum L.). Journal of Applied Genetics, 51 (4), 421–429. doi: 10.1007/bf03208872

Carlsen, M. H., Halvorsen, B. L., Holte, K., Bohn, S. K., Dragland, S., Sampson, L. et. al. (2010). The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutrition Journal, 9 (1). doi: 10.1186/1475-2891-9-3

State register of plant varieties suitable for dissemination in Ukraine (2017). Kyiv, 32.

Hospodarenko, H., Kostohryz, P., Liubych, V., Parii, F., Poltoretskyi, S., Polianetska, I., Riabovol, L. et. al.; Hospodarenko, H. (Ed.) (2016). Triticum spelta. Kyiv: LLC Juice group of Ukraine, 294.

Tkachyk, S. (Ed.) (2015). Methodology of state scientific and technical examination of plant varieties. Methods of determining the quality indicators of crop production. Vinnytsia: Nilan-LTD, 160.

Azzi, J. (1959). Agricultural ecology. Moscow: Foreign Literature Publishing House, 480.

Chaddock, R. (1952). Exercises in statistical methods. Houghton, 166.

Yeshchenko, V., Kopytko, P., Opryshko, V., Kostogryz, P.; Yeshchenko, V. (Ed.) (2005). Fundamentals of research in agronomy. Kyiv, 287.


👁 440
⬇ 287
Published
2018-04-05
How to Cite
Osokina, N., Liubych, V., Novak, L., Pushkarova-Bezdil, T., Priss, O., Verkholantseva, V., Hryhorenko, O., Pusik, V., & Pusik, L. (2018). ANALYSIS OF BAKERY PROPERTIES OF GRAIN OF NEW VARIETIES AND LINES OF WHEAT SPELTS. EUREKA: Life Sciences, (2), 41-46. https://doi.org/10.21303/2504-5695.2018.00601
Section
Food Science and Technology