Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production.

Verica Takač,Sanja Mikić,Marianna Rakszegi,Viola Tóth,Ankica Kondić-Špika,Milan Mirosavljević

doi:10.3390/foods10010156

Abstract

The unique rheological properties of bread wheat dough and the breadmaking quality of its flour are the main factors responsible for the global distribution and utilization of wheat. Recently, interest in the production and expansion of spelt wheat has been boosted due to its significance in the production of healthy food, mostly originated from organic production. The aim of this study was to examine and compare quality parameters (gluten content, Zeleny sedimentation volume, farinograph dough properties), protein content and composition (by the Dumas method, Size Exclusion (SE) and Reversed Phase (RP) High Performance Liquid Chromatography (HPLC) analyses) of five bread and five spelt wheat varieties grown under conventional and organic production in Hungary and under conventional production in Serbia. Most of the analyzed traits showed significant differences between varieties, wheat species and growing sites. Total protein content was significantly higher in spelt than in bread wheat and under conventional than under organic production. In comparison to spelt, bread wheat showed better breadmaking quality, characterized by a higher amount of glutenins (in particular high molecular weight glutenin subunits) and unextractable polymeric proteins. The proportion of the gliadins was also found to be different under conventional and organic systems. Spelt Ostro and Oberkulmer-Rotkorn and bread wheat varieties Balkan, Estevan and Pobeda proved suitable for low input and organic systems.

Highlights

Wheat (Triticum sp.), as one of the most important cultivated crops, represents staple food for the majority of the human population
Differences between wheat species and environmental conditions were found for gluten content, gluten index (GI), water absorption, dough stability, farinograph quality number (QN) and sedimentation volume (Figure 1)
The highest and the lowest gluten content were detected in spelt wheat at the conventional site in Hungary and in bread wheat at the organic growing site, respectively

Summary

Introduction

Wheat (Triticum sp.), as one of the most important cultivated crops, represents staple food for the majority of the human population. In the last few decades, more attention is oriented to the production of spelt wheat Bread and spelt wheat have the same genome (AABBDD), they differ in some important traits. From the beginning of the 20th century, the cultivation of spelt wheat declined and was suppressed by higher-yielding, free-threshing bread wheat varieties [1]. A new interest for production and expansion of spelt wheat have been appeared due to its significance in the production of healthy food products [3], mostly originated from organic fields, due to its capability to grow at organic and low input fields [4], higher protein [5,6] and gluten content in comparison to bread wheat [7]

Objectives

Methods

Results

Discussion

Conclusion