Characteristics of flour and dough from purple and blue wheat grain

Authors

  • Iva Burešová Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, 760 01 Zlí­n, Czech Republic
  • Václav Trojan Mendel University, Faculty of AgriSciences, Department of Plant Biology, Zemědělská 1, 613 00 Brno, Czech Republic
  • Martin Helis Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, nám. T. G. Masaryka 5555, 760 01 Zlí­n, Czech Republic

DOI:

https://doi.org/10.5219/1043

Keywords:

fine flour, rheology, quality, bread making

Abstract

The characteristics of flours and doughs prepared from wheat grains containing purple pericarp (variety PS Karkulka and Jumiko) and wheat grain containing blue aleurone (variety Skorpion) were tested and compared with commercial wheat to evaluate the applicability of colored wheat in bread making. The fine flours prepared from colored wheat grains significantly differed in the activity of the amylase enzyme, expressed as Hagberg falling number. Zeleny sedimentation volume of flour prepared from grains of the PS Karkulka variety (36 mL) was significantly higher than the values of AF Jumiko and Skropion (34 mL) varieties. The results of uniaxial deformation test indicated that doughs prepared from wheat varieties PS Karkulka and Skropion can be elongated; the dough is, however, weak and can be expected to rupture more easily than dough prepared from variety AF Jumiko, as well as commercial flour. Even if some variations in the values of farinographic dough development time and stability were also observed, clear differences in the behavior of doughs prepared from colored and commercial flours were not found. The differences in dough behavior during heating test were also negligible. It can be concluded that none of the tested colored wheat grains exhibited characteristics completely different from the others or the commercial one. The results may indicate the applicability of all tested colored wheat grains in yeast-leavened bread production.

Downloads

Download data is not yet available.

References

Borrelli, G., Trono, D. 2016. Molecular approaches to genetically improve the accumulation of health-promoting secondary metabolites in staple crops - A case study: The Lipoxygenase-B1 genes and regulation of the carotenoid content in pasta products. International Journal of Molecular Sciences, vol. 17, no. 7, p. 1177. https://doi.org/10.3390/ijms17071177

Burešová, I., Hřivna, L. 2011. Effect of wheat gluten proteins on bioethanol yield from grain. Applied Energy, vol. 88, no. 4, p. 1205-1210. https://doi.org/10.1016/j.apenergy.2010.10.036

Collar, C., Bollain, C., Rosell, C. M. 2007. Rheological behavior of formulated bread doughs during mixing and heating. Food Science and Technology International, vol. 13, no. 2, p. 99-107. https://doi.org/10.1177/1082013207078341

ČSN EN ISO 3093: 2011. Wheat, rye and their flours, durum wheat and durum wheat semolina – Determination of the falling nuber according to Hagberg-Perten. Praha, Czech Republic : Czech Office for Standards, Metrology and Testing.

ČSN EN ISO 5529: 2011. Wheat – Determination of the sedimentation index – Zeleny test. Praha, Czech Republic : Czech Office for Standards, Metrology and Testing.

Decree No. 333/1997 of Czech Republic. Part 111/1997 Coll. [online] s.a. [cit.2019-01-21] Available at: https://www.zakonyprolidi.cz/cs/1997-333

FAO. 2014. Wheat - the largest primary commodity. [online] s.a. [cit.2019-01-28] Available at: http://www.fao.org/resources/infographics/en/?topics=223489&topicslbl=Crops%20and%20varieties%20for%20the%20improvement%20of%20food%20security

Ficco, D. B. M., De Simone, V., De Leonardis, A. M., Giovanniello, V., Del Nobile, M. A., Padalino, L., Lecce, L., Borrelli, G. M., De Vita, P. 2016. Use of purple durum wheat to produce naturally functional fresh and dry pasta. Food Chemistry, vol. 205, p. 187-195. https://doi.org/10.1016/j.foodchem.2016.03.014

Goesaert, H., Brijs, K., Veraverbeke, W. S., Courtin, C. M., Gebruers, K., Delcour, J. A. 2005. Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends in Food Science and Technology, vol. 16, no. 1-3, p. 12-30. https://doi.org/10.1016/j.tifs.2004.02.011

Kurt, A. R., Evers, A. 2017. Kent’s technology of cereals. 5th ed. Cambridge, UK : Woodhead Publishing, 924 p. ISBN: 9780081005323.

Lachman, J., Hejtmánková, A., Orsák, M., Popov, M., Martinek, P. 2018. Tocotrienols and tocopherols in colored-grain wheat, tritordeum and barley. Food Chemistry, vol. 240, p. 725-735. https://doi.org/10.1016/j.foodchem.2017.07.123

Martinek, P., Šorpík, M., Chrpová, J., Fučík, P., Schweiger, J. 2013. Development of the new winter wheat variety Skorpion with blue grain. Czech Journal of Genetics and Plant Breeding, vol. 49, no. 2, p. 90-94. https://doi.org/10.17221/7/2013-CJGPB

Mondal, A., Datta, A. K. 2008. Bread baking - a review. Journal of Food Engineering, vol. 86, no. 4, p. 465-474. https://doi.org/10.1016/j.jfoodeng.2007.11.014

Pasqualone, A., Bianco, A. M., Paradiso, V. M., Summo, C., Gambacorta, G., Caponio, F., Blanco, A. 2015. Production and characterization of functional biscuits obtained from purple wheat. Food Chemistry, vol. 180, no. 1, p. 64-70. https://doi.org/10.1016/j.foodchem.2015.02.025

Ranken, M. D., Kill, R. C., Baker, C. 1997. Food industries manual. LONDON, UK: Chapman & Hall, 718 p. ISBN: 0751404047.

Tsiami, A. A., Bot, A., Agterof, W. G. M. 1997a. Rheology of mixtures of glutenin subfractions. Journal of Cereal Science, vol. 26, no. 3, p. 279-287. https://doi.org/10.1006/jcrs.1997.0131

Tsiami, A. A., Bot, A., Agterof, W. G. M., Groot, R. D. 1997b. Rheological properties of glutenin subfractions in relation to their molecular weight. Journal of Cereal Science, vol. 26, no. 1, p. 15-27. https://doi.org/10.1006/jcrs.1996.0104

Published

2019-03-25

How to Cite

Burešová, I. ., Trojan, V. ., & Helis, M. . (2019). Characteristics of flour and dough from purple and blue wheat grain. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 163–166. https://doi.org/10.5219/1043

Most read articles by the same author(s)