Page 116 - Book of Abstracts

5 International Scientific Online Conference DOI: https://doi.org/10.15414/2021.9788055224015

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EVALUATION OF MILLING AND BAKING QUALITY CHARACTERISTIC OF SELECTED
WHEAT CULTIVARS
Miriam Solgajová, Zuzana Paulovičová, Ján Mareček
Institute of Food Sciences, Slovak University of Agriculture in Nitra,
Slovak Republic, E-mail.: miriam.solgajova@uniag.sk
The focus of this study was to evaluate the technological characteristic of four soft wheat
cultivars (Hybos, Fabula, Bohemia, Capo) and one durum wheat cultivar (Levante). Flour-
milling and baking parameters were classified. From the processing industry aspects, the
quality of wheat is very important. Each class of wheat is in practice used for specific processed
products such as bread, pasta, and confectionery items.
A sampling of material was following the procedure according to Slovak technical
standards for cereals and cereal products. Samples were homogenized using laboratory mill
Perten. Flour-milling and baking characteristics such as dry matter content – ICC Standard No.
110/1 (1976), ash content – ICC Standard No. 104/1 (1990), alpha-amylase activity (Falling
Number) – FN device 1800 (Perten) according to ICC Standard No. 107/1 (1995), crude protein
– ICC Standard No. 159 (1995), starch content – under ICC Standard 123/1, wet gluten content
– Glutomatic 22000 (Perten) – ICC Standard No. 155 (1994) and sedimentation index by Zeleny
– ICC Standard No. 116/1 (1994) were examined.
All detected values of dry matter ranged about 90 %, which predetermines the evaluated
samples as dry grain suitable for safe storage with minimal losses of dry matter during storage.
From the flour-milling parameters, the ash content ranged from 1.32 to 1.57 %. From the
bakery parameters, the optimal activity of alpha-amylase (220–300 s.) was measured in
cultivars Levant, Bohemia, and Capo. The lowest enzymatic activity showed cultivar Fabula
(117 s.) and the highest falling number (314 s.) was detected in a cultivar Bohemia. The highest
sedimentation capacity expressed as sedimentation index by Zeleny had cultivars Bohemia and
Capo (62–63 cm ), which proves the high quality of the flour. The high content of insoluble
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protein (gluten) was measured in cultivars Capo and Bohemia (more than 35 %). Nitrogen
content was in the range of 9.55–12.83 % of dry matter. The starch content was variable
(66.16–73.18 %).
It can be concluded that all evaluated soft wheat cultivars are suitable for processing in
the milling and baking industry as well as in the pasta industry (durum wheat variety).

Keywords: wheat, technological quality, wet gluten, crude protein.
Acknowledgments
This research was supported by KEGA 044SPU-4/2019.

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5 International Scientific Conference Agrobiodiversity for Improving the Nutrition, Health, Quality of Life and |115
Spiritual Human Development
November 3 2021
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