The effects of genotypic variation in hulled wheat species and cooking methods on some quality parameters of bulgur

2021 ◽  
Author(s):  
Mehmet Tekin ◽  
Umit Babacan ◽  
Orhan Batu ◽  
Taner Akar ◽  
Mehmet Fatih Cengiz
Keyword(s):  
Genotypic Variation ◽  
Quality Parameters ◽  
Cooking Methods ◽  
Wheat Species ◽  
Hulled Wheat

scholarly journals Hulled Wheat Productivity and Quality in Modern Agriculture Against Conventional Wheat Species

Agriculture ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 275
Author(s):  
Leszek Rachoń ◽  
Aneta Bobryk-Mamczarz ◽  
Anna Kiełtyka-Dadasiewicz
Keyword(s):  
Triticum Aestivum ◽  
Field Experiments ◽  
Triticum Aestivum L ◽  
Raw Material ◽  
Advanced Technology ◽  
Wheat Species ◽  
Technological Parameters ◽  
Alternative Source ◽  
Hulled Wheat ◽  
Hulled Wheats

The objective of this study is to compare the yields and qualities of the hulled wheats emmer (Triticum dicoccum Schübl.) and spelt (Triticum aestivum L. ssp. spelta) with the commonly cultivated naked wheats common wheat (Triticum aestivum L. ssp. vulgare) and durum wheat (Triticum durum Desf.). Three years of field experiments were carried out from 2015 to 2017 in the Lubelskie province (Poland) on rendzina soils. The experimental results indicate that the hulled wheats, even when cultivated with advanced technology, produced lower yields compared to the common and durum wheats (reduced by 30–56%). In spite of their lower yields, emmer and spelt retained appropriate technological parameters. Higher ash, protein, and wet gluten yields were characteristic of the hulled wheats; however, the high gluten spread of emmer (13.3 mm) may limit its application as a raw material in some food processes. In summary, hulled wheat species can be recommended for modern agricultural production as an alternative source of high-quality materials for the agricultural and food industries.

scholarly journals The Energy and Environmental Potential of Waste from the Processing of Hulled Wheat Species

Agriculture ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 592
Author(s):  
Jaroslav Bernas ◽  
Petr Konvalina ◽  
Daniela Vasilica Burghila ◽  
Razvan Ionut Teodorescu ◽  
Daniel Bucur
Keyword(s):  
Life Cycle ◽  
Arable Land ◽  
Organic Production ◽  
Energy Utilization ◽  
Special Method ◽  
Wheat Species ◽  
Environmental Aspects ◽  
Energy Potential ◽  
Mass Unit ◽  
Hulled Wheat

Organic farmers farming on arable land have often had, in addition to the cultivation of common species of cultivated crops (such as wheat, rye, triticale or potatoes), interest in the cultivation of marginal crops such as hulled wheat species (Einkorn, Emmer and Spelt wheat). The production of marginal cereals has seen significant developments in the European Union related to the development of the organic farming sector. Just the average annual organic production of spelt in the Czech Republic reached more than 9000 tons in 2018. The cultivation of these cereals requires post-harvest treatment in the special method of dehulling. The waste emerging after dehulling of spikelet (i.e., chaff) accounts for about 30% of the total amount of harvest and can be used as an alternative fuel material. When considering the energy utilization of this waste, it is also necessary to obtain information on the energy quality of the material, as well as environmental aspects linked to their life cycle. For evaluating the energy parameters, the higher and lower heating value, based on the elemental (CHNS) analysis, was determined. The environmental aspects were determinate according to the Life Cycle Assessment (LCA) methodology where the system boundary includes all the processes from cradle to farm gate, and the mass unit was chosen. The SimaPro v9.1.0.11 software and ReCiPe Midpoint (H) within the characterization model was used for the data expression. The results predict the energy potential of chaff about 50–90 TJ per year. The results of this study show that in some selected impact categories, 1 kg of chaff, as a potential fuel, represents a higher load on the environment than 1 kg of lignite, respectively potential energy gain (1 GJ) from the materials.

Phenolic compounds in grains, sprouts and wheatgrass of hulled and non-hulled wheat species

2014 ◽  
Vol 95 (9) ◽  
pp. 1795-1803 ◽  
Author(s):  
Paolo Benincasa ◽  
Angelica Galieni ◽  
Anna Chiara Manetta ◽  
Roberta Pace ◽  
Marcello Guiducci ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Wheat Species ◽  
Hulled Wheat

scholarly journals Genotypic Variation For Carotenoids Content and Chemometric Model Development For Seed Quality Parameters in Wheat

2015 ◽  
Vol 29 ◽  
pp. 162-163
Author(s):  
Ana Luísa Garcia-Oliveira ◽  
Nelson Machado ◽  
Ana Barros ◽  
Valdemar Carnide ◽  
José Lima-Brito
Keyword(s):  
Seed Quality ◽  
Genotypic Variation ◽  
Model Development ◽  
Quality Parameters

scholarly journals Bread making potential of Triticum aestivum and Triticum spelta species

2020 ◽  
Vol 15 (1) ◽  
pp. 30-40
Author(s):  
Grażyna Podolska ◽  
Edyta Aleksandrowicz ◽  
Anna Szafrańska
Keyword(s):  
Triticum Aestivum ◽  
Crop Rotation ◽  
Quality Parameters ◽  
Agricultural Practice ◽  
Wheat Species ◽  
Bread Making ◽  
Triticum Spelta ◽  
State Research Institute ◽  
Dough Quality ◽  
Good Agricultural Practice

AbstractThe aim of this study was to assess the effect of two winter wheat species: Triticum aestivum ssp. vulgare, and Triticum spelta, cultivated in different percentage of cereals in crop rotation, on their bread making potential. The analyzed grain samples were obtained from a field experiment conducted during three years 2014-2016 at the Experimental Station in Osiny (51°35’, 21°55’), Institute of Soil Science and Plant Cultivation, State Research Institute, Puławy, Poland. The experiment was established following different percentages of shared cereals in crop rotation (SCCR): 50, 75 and 100%. Wheat cultivation was performed in accordance with good agricultural practice standards. Protein content, gluten content, Zeleny sedimentation index and alveograph properties were determined. Wheat species strongly influenced bread potential. The Triticum aestivum compared to Triticum spelta was characterized by significantly higher gluten quality and Zeleny sedimentation index as well as better alveograph properties. Common wheat showed the highest baking value (W). Spelt wheat was characterized by the lowest tenacity (P) and the highest extensibility (L). Moreover, the percentage of cereals in crop rotation had an effect on grain and dough quality parameters. Cultivation of wheat in 100% share of cereals resulted in the lowest grain and dough quality.

scholarly journals N Partitioning between Gluten Fractions in a Set of Italian Durum Wheat Cultivars: Role of the Grain N Content

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1684
Author(s):  
Marina Mefleh ◽  
Rosella Motzo ◽  
Marie-Franҫoise Samson ◽  
Marie-Hélène Morel ◽  
Francesco Giunta
Keyword(s):  
Durum Wheat ◽  
Genotypic Variation ◽  
Protein Composition ◽  
Quality Parameters ◽  
Protein Fractions ◽  
Quality Trait ◽  
Grain Protein ◽  
Genotypic Differences ◽  
Wheat Cultivars ◽  
N Content

Grain protein content constitutes a key quality trait for durum wheat end-products and may also impact grain protein composition. A total of sixteen durum wheat cultivars were analyzed in a field trial during two seasons at two nitrogen (N) levels to evaluate whether and to what extent the variation in total grain N was associated with variation in the quantity of the various protein fractions and grain quality parameters. Genotypic variation in grain N content correlated with the variation in the content of all three protein fractions, although the strength of the correlation with gliadin and albumin-globulin was higher than that with glutenins. Genotypic variation in gliadin and glutenin content was more tightly correlated with the variation in the sulfur (S)-rich protein groups than with the S-poor protein groups and subunits. The variation in the percentage of unextractable polymeric proteins (UPP%) among genotypes was independent of their glutenin allelic composition. The significant genotypic differences in UPP% and in the ratios between protein groups and subunits were not influenced by the corresponding variation in grain N content. The final grain N content can only account for part of the variation in quality parameters and in the partitioning of total grain N between protein fractions since genotypic differences other than grain N content also contribute to these variations.

scholarly journals Sous-vide Pişirme Tekniği: Et Kalitesi Üzerine Etkileri

2020 ◽  
Vol 8 (6) ◽  
pp. 1320-1330
Author(s):  
Meltem Serdaroglu ◽  
Esra Derin
Keyword(s):  
Meat Quality ◽  
Low Temperatures ◽  
Storage Temperature ◽  
Quality Parameters ◽  
Water Soluble ◽  
Homogeneous Distribution ◽  
Cooking Methods ◽  
Cooking Method ◽  
Sous Vide ◽  
Temperature Applications

Sous-vide process is a cooking method for vacuumed products which are placed in a water bath or steam oven at controllable low temperatures and specific long times. This technique is widely used for cooking of meat and meat products which have limited shelf life throughout cold storage. Temperature, time and vacuum parameters used in sous-vide method are effective factors on meat quality. It is realised that meat tenderness increases with this technique due to cooking is performed at low temperatures. For the same reason, more water is retained in the texture and cooking losses are reduced. In addition to this, it is appeared that the sous-vide method provides protection of nutrient components that are water-soluble and/or adversely affected by high temperature applications, so that this method increases the nutritional value of meat. On the other hand, use of controllable cooking temperatures facilitates to reach targeted core temperatures in meat. With the help of homogeneous distribution of heat, even colour formation on meat can be observed. Oxidative reactions in the product are limited by the application of vacuum, so that product quality can be preserved for a long time. The risk of food safety as a result of low temperature applications in sous-vide cooking is eliminated by increasing cooking times. In this review, it is aimed to inform about effects of sous-vide cooking technique on meat quality under the heads of; texture, juiciness and cooking losses, colour, flavour, lipid and protein oxidation and microbial quality. Besides, the effects of sous-vide cooking method on quality parameters, different effects of sous-vide and traditional cooking methods on quality parameters were deeply discussed.

Environmental factors of celiac disease: Cytotoxicity of hulled wheat species Triticum monococcum, T. turgidum ssp. dicoccum and T. aestivum ssp. spelta

2007 ◽  
Vol 22 (11) ◽  
pp. 1816-1822 ◽  
Author(s):  
Olimpia Vincentini ◽  
Francesca Maialetti ◽  
Laura Gazza ◽  
Marco Silano ◽  
Mariarita Dessi ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Environmental Factors ◽  
Triticum Monococcum ◽  
Wheat Species ◽  
Hulled Wheat

scholarly journals Landraces and obsolete cultivars of minor wheat species in the czech collection of wheat genetic resources

2010 ◽  
Vol 46 (Special Issue) ◽  
pp. S100-S105 ◽  
Author(s):  
Z. Stehno ◽  
J. Bradová ◽  
L. Dotlačil ◽  
P. Konvalina
Keyword(s):  
Genetic Resources ◽  
Field Trials ◽  
Quality Parameters ◽  
Emmer Wheat ◽  
Wheat Species ◽  
Bread Making ◽  
Einkorn Wheat ◽  
Electrophoretic Patterns ◽  
Wheat Landraces ◽  
Obsolete Cultivars

The proportions of landraces in the Czech collection of wheat genetic resources significantly differentiates among wheat species, 4.2% in bread, 77.6% in emmer, and 80.0% in the einkorn wheat collections. A set of 10 selected emmer wheat landraces has been characterized by high molecular weight glutenin subunits (HMW-GSs). They were evaluated for 3 years in field trials, and described by grain quality parameters. Emmer wheat accessions differ considerably in the polymorphisms of HMW-GSs. Out of the total of 10 studied emmer wheat landraces, 5 accessions appeared to be homogeneous in the electrophoretic patterns of HMW-GSs; they were formed by a single glutenin line. Much higher crude protein content was detected in all of the emmer wheat accessions, in comparison with the control bread wheat cultivar. The proportion of this important component varied between 15.5% and 22.2%. On the other hand, SDS sedimentation, an important parameter of bread making quality, was very low (1.2–4.4 ml); and a similar situation has been recorded in the gluten index. Based on such results, the emmer wheat landraces can be considered potentially more suitable for other purposes than for the preparation of bread (<I>e.g. </I>for different grain mixtures, purée, etc.).

Sign in / Sign up

Export Citation Format

Share Document