Composition, quality characteristics and microstructure of the grain Triticum dicoccum

Authors

  • Elena Kuznetsova Orel State University named after I. S. Turgenev, Institute of Natural Sciences and Biotechnology, Department of Industrial Chemistry and Biotechnology, 302026, Orel, Komsomolskaya street, 95, Russian Federation, Tel.:+79102661634 https://orcid.org/0000-0001-7165-3517
  • Lyudmila Shayapova Orel State University named after I. S. Turgenev, Institute of Natural Sciences and Biotechnology, Department of Industrial Chemistry and Biotechnology, 302020, Orel, Komsomolskaya street, 95, Russian Federation, Tel.: +79208063576
  • Elena Klimova Orel State University named ufter I. S. Turgenev, Institute of Natural Sciences and Biotechnology, Department of Industrial Chemistry and Biotechnology, 302026, Orel, Komsomolskaya street, 95 Russian Federation, Tel.: +79202879202 https://orcid.org/0000-0003-0074-8345
  • Gyunesh Nasrullaeva Azerbaijan State Economic University, Department of food technology AZ1001, Baku, ul. Istiglaliyat, 6, Tel.: +994503570737 https://orcid.org/0000-0002-2598-4742
  • Ján Brindza Slovak University of Agriculture in Nitra, Faculty of agrobiology and food resources, Institute of biological conservation and biosafety. Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414787
  • Maxim Stolyarov Russian Research Institute of Fruit Crop Breeding, 302530, Oryol region, Oryol district, Jilina village; post-graduate student, Orel State University named after I.S. Turgenev, Institute of Natural Sciences and Biotechnology, Department of Soil Science and Applied Biology, 302026, Orel, Komsomolskaya street, 95, Russian Federation, Tel.: +79102003697 https://orcid.org/0000-0003-4918-5336
  • Galina Zomiteva Orel State University named I. S. Turgeneva, Rectorate, vice-rector for organization and methodological works, 302026, Orel, Komsomolskaya street, 95, Russian Federation, Tel.: +79107484397 https://orcid.org/0000-0003-0707-6203
  • Tatyana Bychkova Orel State University named I. S. Turgeneva, Institute of Natural Sciences and Biotechnology, Department of Food Technology and Organization of Restaurant Business, 302026, Orel, Komsomolskaya street, 95, Russian Federation, Tel.:+79038824822
  • Vera Gavrilina Orel State University named after I. S. Turgenev, Institute of Natural Sciences and Biotechnology, Department of Industrial Chemistry and Biotechnology,302026, Orel, Komsomolskaya street, 95, Russian Federation, Tel.: +79102648466 https://orcid.org/0000-0001-7165-3517
  • Elena Kuznetsova Orel State University named after I. S. Turgenev, Institute of Natural Sciences and Biotechnology, Department of Industrial Chemistry and Biotechnology, 302026, Orel, Komsomolskaya street, 95, Russian Federation, Tel.: +79192022345

DOI:

https://doi.org/10.5219/1174

Keywords:

wheat, grain, composition, microstructure, antioxidant activity, technological properties

Abstract

The compositional and quality characteristics of two wheat varieties Triticum dicoccum (Triticum dicoccum var. dicoccum, Triticum dicoccum var. rufum) produced in the Republic of Azerbaijan have been tested and are relatively useful in assessing their applicability to bread production. The wheat species studied, Triticum dicoccum, were found to have a higher protein and cell content, as well as essential proteins of lysine, phenylalanine, leucine and isoleucine, methionine and valine, relative to Gorbustan wheat varieties. The chromatographic method was used to determine the carbohydrate composition of the Triticum dicoccum grain. The following redistribution of low molecular weight carbohydrate fractions is noted: the maltose content is higher, and galactose, glucose and fructose are much lower than those of the modern wheat variety Gorbustan. Such a distribution of carbohydrates can reduce the formation of toxic products when baking bread. In addition, the wheat grain Triticum dicoccum is characterized by a higher content of sterols, in particular β-sitosterol. The antioxidant activity expressed as percentage inhibition of DPPG free radicals in the Triticum dicoccum grain is twice as high as this indicator for wheat of the commercial variety Gorbustan. By scanning electron microscopy, it has been established that the microstructure of the grain surface and the cross section has varietal characteristics. Grain Triticum dicoccum var. rufum has a thicker shell, tighter and tighter, unlike the grain of Triticum dicoccum var. dicoccum. With all the benefits of the wheat grain Triticum dicoccum, its technological properties were even worse. But the use of technological methods to boost gluten will ensure the production of high-quality healthy bread from old wheat grain.

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Published

2019-12-28

How to Cite

Kuznetsova, E., Shayapova, L., Klimova, E., Nasrullaeva, G., Brindza, J., Stolyarov, M., Zomiteva , G., Bychkova, T., Gavrilina, V., & Kuznetsova, E. (2019). Composition, quality characteristics and microstructure of the grain Triticum dicoccum. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 933–940. https://doi.org/10.5219/1174

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