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.
Highlights
Recent large-scale epidemiological studies have shown that regular consumption of whole-grain cereal products can reduce the risk of cardiovascular disease and certain types of cancer by 30%, protect against obesity and second type of diabetes (Chatenoud et al, 1998; Montonen et al, 2003; Larsson et al, 2005; Duchoňová and Šturdík, 2010)
The grain of Triticum dicoccum var. dicoccum had an antioxidant activity of 15.5% inhibition of DPPH, Triticum dicoccum var. rufum – 18.3% inhibition of DPPH, Gobustan variety of Triticum aestivum – 7.9% inhibition of DPPH
CONCLUSION it has been established experimentally on the grain of the varieties of ancient wheat Triticum dicoccum var. dicoccum and Triticum dicoccum var. rufum has a nutritional relationship to the modern commercial wheat variety Triticum aestivum Gobustan
Summary
Recent large-scale epidemiological studies have shown that regular consumption of whole-grain cereal products can reduce the risk of cardiovascular disease and certain types of cancer by 30%, protect against obesity and second type of diabetes (Chatenoud et al, 1998; Montonen et al, 2003; Larsson et al, 2005; Duchoňová and Šturdík, 2010). Scientific hypothesis The composition, quality characteristics and microstructure of the grain of Triticum dicoccum indicate the applicability of the varieties tested for the production of bread with yeast. Our data showed that both tested varieties of Triticum dicoccum had a higher protein content than commercial grade wheat. Data from the literature on the fiber content of Triticum dicoccum in wheat grain is contradictory.
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
