Quality of bread from flour of different spelt wheat varieties

Purpose. To study the quality formation in bread from different flour of spelt wheat (premium, whole-wheat) depending on the variety and line. Methods. Laboratory, mathematical and statistical, physical and chemical. Results. The bread volume made from high-grade flour varied from 303 to 523 cm3, which corresponds to 1.0–7.6 points depending on the variety and line of spelt wheat. The bread volume made from whole-wheat flour was 10–20% less than the bread volume made from premium flour. The average bread volume obtained from whole-wheat flour of ‘Zoria Ukrainy’ variety was 470 cm3, while low bread volume was obtained from flour of ‘Shvedska 1’ variety and LPP 3132, LPP 3117, TV 1100 lines which corresponded to 2.8–3.2 points. In other varieties and lines, these indicators were very low and ranged between 270 and 328 cm3 or less by 142–200 cm3 compared to the standard variety. The convexity of pan bread made from high-grade flour was the highest in ‘Zoria Ukrainy’ spelt wheat variety and NAK 34/12‑2 line: 0.49 and 0.54, respectively, which corresponded to 5.0 points. Significantly higher indicators were found in P 3, NAK34/12–2, and LPP 3122/2 lines: 0.38–0.51 (1.0–5.0 points). In ‘Shvedska 1’ variety and five lines, the indicator of bread convexity varied from 0.27 to 0.37 (from 3.0 to 4.0 points). In other varieties and lines it was significantly lower (0.07–0.21) than in the standard. The indicator of bread convexity from whole-wheat flour in ‘Zoria Ukrainy’ spelt wheat variety was 0.37 which corresponded to 4.0 points. Significantly higher indicators were found in P 3, NAK34/12–2 and LPP 3122/2 lines: 0.38–0.51 (1.0–5.0 points). In ‘Shvedska 1’ variety and five lines, the bread convexity indicator varied from 0.27 to 0.37, that corresponds to 3.0–4.0 points). In other varieties and lines it was significantly lower (0.07–0.21) than in the standard. Culinary quality of bread was high in all samples: 7.2–8.4 points (80–93% of the maximum value). However, the highest quality had the bread made from ‘Zoria Ukrainy’ variety, LPP 3132, NAK34/12–2, and TV 1100 lines. The overall culinary quality of whole-wheat bread was very high as it varied from 8.3 to 9.0 points. However, the bread made from ‘Shvedska 1’ variety and LPP 3117, LPP 3122/2, P 3, LPP 3132, NAK34/12–2 lines had the highest quality (9.0 points). Conclusions. Gloss index of bread surface and its overall estimate is affected by the protein content in grain. Gluten content has a slightly smaller effect on bread quality. In addition, crust surface, bread texture, the overall estimate of bread quality is also affected by the gluten deformation index. Bread obtained from ‘Zoria Ukrainy’ flour, LPP 3132, NAK34/12–2, and TV 1100 lines had the highest overall culinary evaluation.

Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

The culinary quality of carioca beans is related to their market value and consumer acceptability. The depreciation of the cooking/technological quality of the product occurs mainly because of the integument browning and the longer cooking time of the grains, which are influenced by the storage time and conditions. The loss of culinary quality reduces the market value of carioca beans because consumers reject darkened grains that are attributed to a longer cooking time. As a result, cooking time (resistance to cooking), the color of the integument, and the texture of the cooked beans are determinant factors in the acceptance of carioca bean cultivars. The browning of the grain integument and the cooking time mainly depends on the environmental conditions, storage time, the tegument of each genotype, and the chemical and physical properties of the cotyledons. Therefore, this review aims to survey the scientific literature on the extrinsic and intrinsic factors that affect the culinary quality of carioca beans.

Culinary quality and sensory profile of cassava varieties harvested at different ages

Sweet cassava must be rapidly cooked and meet the sensory and technological requirements of consumers. The objectives of this study were to evaluate the culinary quality of sweet cassava varieties harvested at three ages and obtain the sensory profile of these varieties using the check-all-that-apply method (CATA). Roots of three cassava varieties released or recommended by Embrapa (BRS Aipim Brasil, BRS Dourada and Saracura) and the commercial variety Eucalipto, harvested at nine, 12 and 15 months of age, were evaluated for physical, chemical and sensory aspects. At nine months of age, the Saracura, BRS Aipim Brasil and BRS Dourada varieties did not differ in cooking time, averaging 41.62 min. The Eucalipto variety had similar cooking times at the three harvest ages, averaging 21.83 min. There was a difference between the four varieties at nine months, with Saracura exhibiting the lowest acceptance score (5.0) and differing from the Eucalipto variety, which showed an average score of 6.3. At 12 months of age, there was a significant increase in the acceptance of the Saracura and BRS Aipim Brasil varieties, which did not differ from Eucalipto and had an average score of 6.4. Consumers perceived differences between the sensory characteristics of the cassava varieties using CATA. The sensory terms “creamy”, “soft” and “sticky” can be associated with greater acceptance of cooked cassava roots, whereas terms such as “floury”, “slightly bitter”, “no taste”, “hard” and “fibrous” can be associated with less acceptance and are therefore undesirable from the consumer’s point of view. Principal component analysis showed that the age at which the roots were harvested had a great effect on the culinary quality of cassava, regardless of the evaluated variety. The commercial variety Eucalipto was well-accepted by the consumers irrespective of root age and can be harvested at any of the evaluated ages. For the Saracura, BRS Aipim Brasil and BRS Dourada varieties, harvesting is recommended at 12 or 15 months so that better quality roots are obtained.

Effect of hulling and water-heat treatment parameters of grain on yield and culinary quality of flattened grits of emmer wheat

The results of the effect of steaming and softening duration on the yield and culinary evaluation of flattered emmer wheat depending on the hulling index are presented. It was found that the yield of high-grade flattened grits depended most on the duration of hulling. The highest yield (91.7 %) of this flattened grits of high-grade emmer wheat grain was obtained from unhulled grain after 9 minutes of steaming and 3 minutes of moistening. The yield of this grits was lower by 1–2 % with a shorter duration of grain steaming (3 and 6 min). With an increase in the grain hulling index of 2–11.3 %, steaming role increased. Softening of steamed grain caused a decrease in the yield of flattened grits. Porridge made of emmer wheat grain was characterized by a high culinary evaluation. Grits obtained from unhulled grain had the lowest overall culinary evaluation of 6.7 points. An increase in the grain hulling index of 3.2–9.9 % increased the culinary evaluation to 7.0–8.1 points. Porridge with a hulling index of 11.6 % had the highest culinary evaluation of 8.7 points. There are high correlations between the overall culinary evaluation (r = 0,86±0,02), the yield of high-grade flattened grits (r = -0,87±0,01) and the duration of hulling. The culinary assessment of porridge is not affected by increasing the duration of steaming and moisturizing. Porridge obtained from cereals with a low peeling index (0–6.9 %) is characterized by a high overall culinary score, which is due to the peculiarities of the species of spelled wheat. Based on the analysis of the obtained data, it can be concluded that for the emmer wheat grain it is recommended to steam for 6–9 minutes with short softening (3 min) and hull for 80–120 s which is equal to the hulling index of 6.9–9.9 % and has a high culinary evaluation — 7.7–8.1 points.

INVESTIGATION OF THE INFLUENCE OF UHF ELECTROMAGNETIC FIELD ON THE OUTPUT OF ROLLED GROATS OF WHEAT SPELT

Wheat spelt is a promising crop. A high food value and high-quality biochemical composition of grains make wheat spelt favorably remarkable for groats production. Preservation of the food value is an important task of food production, but regimes of grain processing must provide good culinary quality and consumption safety. The aim of our work is to study regimes of irradiation and humidification of wheat spelt grains, influencing the output and culinary quality of the ready product; development of recommendations as to production of rolled groats. There is studied an influence of different regimes of water-thermal processing on the total output of groats and rolled groats of the highest sort. The reliable connection between the output of rolled groats of the higher sort and duration of irradiation by the electromagnetic field of the ultrahigh frequency and grain humidification has been established. No essential connection as been established between humidification and the total output of groats. The duration increase of UHF-irradiation (>120–140 s) conditions the essential growth of dust middlings and decrease of rolled groats of the highest sort. The long-term irradiation (180 s) conditions the decrease of groats boiling duration by 17 % comparing with the short-term processing (20 s). The established influences of the factors are preconditions for transferring obtained technological solutions and their use under conditions of existing groats factories of different productivity

The yield and the quality of crushed cereals from the polba wheat grain

The article presents the results of research on the yield of crushed cereals, its culinary quality depending on the index of grain peeling of different varieties of spelled wheat. Holikovska wheat grain and LP 1152 line were used as raw materials for cereal production. A significant (p≤0.05) effect on the total yield of crushed cereals of different grain peeling duration was established. A decrease in the total yield of cereals was accompanied by an increase in the yield of flour. The use of larger grains (line LP 1152) provides a significant increase in the total yield of crushed cereals. Peeling of grain helped to reduce the total yield of cereals and crushed cereals № 1 and № 2. At the same time, there was an increase in the yield of fine fraction of cereals № 3. The use of grain with a higher content of shells provides a higher yield of larger grains. The total yield of wheat spelled from line LP 1152 varied from 83.6 to 86.0 % depending on the grain husking index. When using grain, the yield of cereals № 1 was 9.3±0.3 %, cereals №2 – 54.5±0.6, cereals № 3 – 22.2±0.9 %. The use of husking of spelled wheat grain reduced the yield of cereals №1 to 6.0±0.3 %, cereals № 2 – to 50.4±0.4 %. The grain yield №3 increased to 27.2±0.7 % in the variant with the highest peeling index. The lowest amount of flour (9.0 %) was obtained using unhulled grain. Peeling causes an increase in yield to 11.5 % with the use of hulled grain (peeling index 11 %). No association has been established between mechanical losses, category I, II wastes, and the use of grain husking. The total yield of Holikovska spelled wheat groats varied from 77.5 to 76.0 % depending on the grain-husking index. The yield of cereals by numbers varied like a line of spelled wheat. The main importance in changing the duration of cooking, boiling ratio and organoleptic characteristics is the coefficient of grain peeling. Varietal features did not have a significant impact and had similar meanings. The reduction in cooking time was observed with an increase in the index of grain peeling, as well as with the use of cereals of a smaller fraction. The main factor that influenced the improvement of the overall culinary quality of cereals is the improvement of color and consistency during chewing because of increasing the peeling index. With a grain-peeling index of 3–6 %, the culinary quality was at a high level. Very high culinary quality of cereals is ensured by the use of grain husking for 120–160 s (peeling index 9–11 %). When producing crushed groats from spelled wheat grain, it is optimal to use LP 1152 grain with a peeling index of 3–6 %. This ensures a high total yield of cereals (85.0–84.6 %) and high culinary quality of porridge. Key words: spelled wheat, grain, peeling, crushed groats, culinary evaluation.

The convenience of non-conventional methods for evaluation of the culinary quality of beans

The standard Mattson method to evaluate the cooking time of beans on breeding programs presents disadvantages. We have tested and improved a non-conventional method previously proposed to evaluate the percentage of cooked grains on an automatic pressure cooker. It showed a similar trend as Mattson’s for the cooking behavior of contrasting genotypes, but the first showed a higher correlation with sensory tests. Differently, it is closer to the Brazilian domestic bean preparation. It is a simple and more affordable procedure for application in a huge routine, once it requires a shorter time to run simultaneously a larger number of samples with confident results. Its positive correlation with sensory analysis helps breeders to select promising genotypes from early breeding generations to attend consumer demands more efficiently. We recommend the standard method be used preferably to evaluate the advanced generations to validate the cooking quality of selected materials and to attend cultivar releasing normative.