<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Wheat varieties (IS Danubius and MS Luneta) bred in Slovakia were assessed for their bakery potential. It was found that flour produced from IS Danubius was characterised by significantly higher level of wet and dry gluten content (30.91 and 20.53 %, respectively) and exhibited higher gluten swelling capacity (29.3 %) in comparison to commercial wheat flour that is usually available in Slovak markets. Solvent retention capacity (solvation in specific solvents) of the tested flours was also determined. The measurements showed that these parameters significantly differ from those determined for commercially available flour, whereas the flour produced from IS Danubius wheat variety had the highest lactic acid retention capacity (124.15 %). Correlation analysis indicated strong positive correlations between solvent retention capacity values and gluten characteristics. Furthermore, it was found that baked rolls prepared from IS Danubius flour showed significantly higher loaf volume compared to commercial wheat flour. This study proves lactic acid retention capacity and sucrose retention capacity as parameters enabling the prediction of gluten network quality in dough and of qualitative parameters of baked goods. From the sensory evaluation resulted that the highest score for overall acceptance was observed in IS Danubius baked rolls, which significantly differs from both MS Luneta and commercial wheat flour.</p>
</abstract>

Wheat varieties (IS Danubius and MS Luneta) bred in Slovakia were assessed for their bakery potential. It was found that flour produced from IS Danubius was characterised by significantly higher level of wet and dry gluten content (30.91 and 20.53 %, respectively) and exhibited higher gluten swelling capacity (29.3 %) in comparison to commercial wheat flour that is usually available in Slovak markets. Solvent retention capacity (solvation in specific solvents) of the tested flours was also determined. The measurements showed that these parameters significantly differ from those determined for commercially available flour, whereas the flour produced from IS Danubius wheat variety had the highest lactic acid retention capacity (124.15 %). Correlation analysis indicated strong positive correlations between solvent retention capacity values and gluten characteristics. Furthermore, it was found that baked rolls prepared from IS Danubius flour showed significantly higher loaf volume compared to commercial wheat flour. This study proves lactic acid retention capacity and sucrose retention capacity as parameters enabling the prediction of gluten network quality in dough and of qualitative parameters of baked goods. From the sensory evaluation resulted that the highest score for overall acceptance was observed in IS Danubius baked rolls, which significantly differs from both MS Luneta and commercial wheat flour.

Solvent retention capacity as a useful tool for quality evaluation of flours produced from Slovak bred wheat varieties

Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology

Acta Chimica Slovaca

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Wheat varieties (IS Danubius and MS Luneta) bred in Slovakia were assessed for their bakery potential. It was found that flour produced from IS Danubius was...

Solvent retention capacity as a useful tool for quality evaluation of flours produced from Slovak bred wheat varieties

Publicado en línea: 06 abr 2024

Páginas: 22 - 30

DOI: https://doi.org/10.2478/acs-2024-0003

Palabras clave
baked rolls, gluten, sensory evaluation, solvent retention capacity, wheat varieties

© 2024 Tatiana Holkovičová et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Solvent retention capacity as a useful tool for quality evaluation of flours produced from Slovak bred wheat varieties

Publicado en línea: 06 abr 2024

Páginas: 22 - 30

DOI: https://doi.org/10.2478/acs-2024-0003

Palabras clavebaked rolls, gluten, sensory evaluation, solvent retention capacity, wheat varieties

© 2024 Tatiana Holkovičová et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Palabras clave
baked rolls, gluten, sensory evaluation, solvent retention capacity, wheat varieties