Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation
Abstract In this study, we analysed the bread quality parameters of five bread-making flour from single cultivars, namely two spelt wheats (‘Espelta Álava’ and ‘Espelta Navarra’) and three bread wheats (‘Bonpain’, ‘Craklin’ and ‘Sensas’). The grain from the five cultivars, all grown in an organic sy...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Callejo, María Jesús [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2019 |
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| Schlagwörter: |
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| Anmerkung: |
© Springer-Verlag GmbH Germany, part of Springer Nature 2019 |
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| Übergeordnetes Werk: |
Enthalten in: European food research and technology - Berlin : Springer, 1999, 245(2019), 7 vom: 26. März, Seite 1399-1408 |
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| Übergeordnetes Werk: |
volume:245 ; year:2019 ; number:7 ; day:26 ; month:03 ; pages:1399-1408 |
| Links: |
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| DOI / URN: |
10.1007/s00217-019-03268-2 |
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| Katalog-ID: |
SPR002320797 |
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| 520 | |a Abstract In this study, we analysed the bread quality parameters of five bread-making flour from single cultivars, namely two spelt wheats (‘Espelta Álava’ and ‘Espelta Navarra’) and three bread wheats (‘Bonpain’, ‘Craklin’ and ‘Sensas’). The grain from the five cultivars, all grown in an organic system, had been milled using the same procedure. Given that bread-making value of flour is closely linked to the dough rheological properties, the use of flour types other than bread wheat requires us to consider modifying the bread-making process. Therefore, the first step of this study was to optimise the bread-making process seeking to maximise the quality of the five breads. Subsequently, it was found that despite the poorer rheological properties and higher gli/glu ratio, the breads made with the spelt flours had better bread quality parameters: larger loaf volume, higher crumb resilience and lower crumb density and firmness. Principal component analysis separated the two spelt wheats from the other samples. We speculate that the bread-making process itself may be a major factor in the quality found in these breads. | ||
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| 700 | 1 | |a Ribeiro, Miguel |4 aut | |
| 700 | 1 | |a Rodríguez-Quijano, Marta |4 aut | |
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10.1007/s00217-019-03268-2 doi (DE-627)SPR002320797 (SPR)s00217-019-03268-2-e DE-627 ger DE-627 rakwb eng Callejo, María Jesús verfasserin aut Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag GmbH Germany, part of Springer Nature 2019 Abstract In this study, we analysed the bread quality parameters of five bread-making flour from single cultivars, namely two spelt wheats (‘Espelta Álava’ and ‘Espelta Navarra’) and three bread wheats (‘Bonpain’, ‘Craklin’ and ‘Sensas’). The grain from the five cultivars, all grown in an organic system, had been milled using the same procedure. Given that bread-making value of flour is closely linked to the dough rheological properties, the use of flour types other than bread wheat requires us to consider modifying the bread-making process. Therefore, the first step of this study was to optimise the bread-making process seeking to maximise the quality of the five breads. Subsequently, it was found that despite the poorer rheological properties and higher gli/glu ratio, the breads made with the spelt flours had better bread quality parameters: larger loaf volume, higher crumb resilience and lower crumb density and firmness. Principal component analysis separated the two spelt wheats from the other samples. We speculate that the bread-making process itself may be a major factor in the quality found in these breads. Bread wheat (dpeaa)DE-He213 Spelt wheat (dpeaa)DE-He213 Bread-making quality (dpeaa)DE-He213 Instrumental evaluation of bread (dpeaa)DE-He213 Vargas-Kostiuk, María-Eugenia aut Ribeiro, Miguel aut Rodríguez-Quijano, Marta aut Enthalten in European food research and technology Berlin : Springer, 1999 245(2019), 7 vom: 26. März, Seite 1399-1408 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:245 year:2019 number:7 day:26 month:03 pages:1399-1408 https://dx.doi.org/10.1007/s00217-019-03268-2 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 245 2019 7 26 03 1399-1408 |
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10.1007/s00217-019-03268-2 doi (DE-627)SPR002320797 (SPR)s00217-019-03268-2-e DE-627 ger DE-627 rakwb eng Callejo, María Jesús verfasserin aut Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag GmbH Germany, part of Springer Nature 2019 Abstract In this study, we analysed the bread quality parameters of five bread-making flour from single cultivars, namely two spelt wheats (‘Espelta Álava’ and ‘Espelta Navarra’) and three bread wheats (‘Bonpain’, ‘Craklin’ and ‘Sensas’). The grain from the five cultivars, all grown in an organic system, had been milled using the same procedure. Given that bread-making value of flour is closely linked to the dough rheological properties, the use of flour types other than bread wheat requires us to consider modifying the bread-making process. Therefore, the first step of this study was to optimise the bread-making process seeking to maximise the quality of the five breads. Subsequently, it was found that despite the poorer rheological properties and higher gli/glu ratio, the breads made with the spelt flours had better bread quality parameters: larger loaf volume, higher crumb resilience and lower crumb density and firmness. Principal component analysis separated the two spelt wheats from the other samples. We speculate that the bread-making process itself may be a major factor in the quality found in these breads. Bread wheat (dpeaa)DE-He213 Spelt wheat (dpeaa)DE-He213 Bread-making quality (dpeaa)DE-He213 Instrumental evaluation of bread (dpeaa)DE-He213 Vargas-Kostiuk, María-Eugenia aut Ribeiro, Miguel aut Rodríguez-Quijano, Marta aut Enthalten in European food research and technology Berlin : Springer, 1999 245(2019), 7 vom: 26. März, Seite 1399-1408 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:245 year:2019 number:7 day:26 month:03 pages:1399-1408 https://dx.doi.org/10.1007/s00217-019-03268-2 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 245 2019 7 26 03 1399-1408 |
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10.1007/s00217-019-03268-2 doi (DE-627)SPR002320797 (SPR)s00217-019-03268-2-e DE-627 ger DE-627 rakwb eng Callejo, María Jesús verfasserin aut Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag GmbH Germany, part of Springer Nature 2019 Abstract In this study, we analysed the bread quality parameters of five bread-making flour from single cultivars, namely two spelt wheats (‘Espelta Álava’ and ‘Espelta Navarra’) and three bread wheats (‘Bonpain’, ‘Craklin’ and ‘Sensas’). The grain from the five cultivars, all grown in an organic system, had been milled using the same procedure. Given that bread-making value of flour is closely linked to the dough rheological properties, the use of flour types other than bread wheat requires us to consider modifying the bread-making process. Therefore, the first step of this study was to optimise the bread-making process seeking to maximise the quality of the five breads. Subsequently, it was found that despite the poorer rheological properties and higher gli/glu ratio, the breads made with the spelt flours had better bread quality parameters: larger loaf volume, higher crumb resilience and lower crumb density and firmness. Principal component analysis separated the two spelt wheats from the other samples. We speculate that the bread-making process itself may be a major factor in the quality found in these breads. Bread wheat (dpeaa)DE-He213 Spelt wheat (dpeaa)DE-He213 Bread-making quality (dpeaa)DE-He213 Instrumental evaluation of bread (dpeaa)DE-He213 Vargas-Kostiuk, María-Eugenia aut Ribeiro, Miguel aut Rodríguez-Quijano, Marta aut Enthalten in European food research and technology Berlin : Springer, 1999 245(2019), 7 vom: 26. März, Seite 1399-1408 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:245 year:2019 number:7 day:26 month:03 pages:1399-1408 https://dx.doi.org/10.1007/s00217-019-03268-2 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 245 2019 7 26 03 1399-1408 |
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10.1007/s00217-019-03268-2 doi (DE-627)SPR002320797 (SPR)s00217-019-03268-2-e DE-627 ger DE-627 rakwb eng Callejo, María Jesús verfasserin aut Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag GmbH Germany, part of Springer Nature 2019 Abstract In this study, we analysed the bread quality parameters of five bread-making flour from single cultivars, namely two spelt wheats (‘Espelta Álava’ and ‘Espelta Navarra’) and three bread wheats (‘Bonpain’, ‘Craklin’ and ‘Sensas’). The grain from the five cultivars, all grown in an organic system, had been milled using the same procedure. Given that bread-making value of flour is closely linked to the dough rheological properties, the use of flour types other than bread wheat requires us to consider modifying the bread-making process. Therefore, the first step of this study was to optimise the bread-making process seeking to maximise the quality of the five breads. Subsequently, it was found that despite the poorer rheological properties and higher gli/glu ratio, the breads made with the spelt flours had better bread quality parameters: larger loaf volume, higher crumb resilience and lower crumb density and firmness. Principal component analysis separated the two spelt wheats from the other samples. We speculate that the bread-making process itself may be a major factor in the quality found in these breads. Bread wheat (dpeaa)DE-He213 Spelt wheat (dpeaa)DE-He213 Bread-making quality (dpeaa)DE-He213 Instrumental evaluation of bread (dpeaa)DE-He213 Vargas-Kostiuk, María-Eugenia aut Ribeiro, Miguel aut Rodríguez-Quijano, Marta aut Enthalten in European food research and technology Berlin : Springer, 1999 245(2019), 7 vom: 26. März, Seite 1399-1408 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:245 year:2019 number:7 day:26 month:03 pages:1399-1408 https://dx.doi.org/10.1007/s00217-019-03268-2 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 245 2019 7 26 03 1399-1408 |
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10.1007/s00217-019-03268-2 doi (DE-627)SPR002320797 (SPR)s00217-019-03268-2-e DE-627 ger DE-627 rakwb eng Callejo, María Jesús verfasserin aut Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag GmbH Germany, part of Springer Nature 2019 Abstract In this study, we analysed the bread quality parameters of five bread-making flour from single cultivars, namely two spelt wheats (‘Espelta Álava’ and ‘Espelta Navarra’) and three bread wheats (‘Bonpain’, ‘Craklin’ and ‘Sensas’). The grain from the five cultivars, all grown in an organic system, had been milled using the same procedure. Given that bread-making value of flour is closely linked to the dough rheological properties, the use of flour types other than bread wheat requires us to consider modifying the bread-making process. Therefore, the first step of this study was to optimise the bread-making process seeking to maximise the quality of the five breads. Subsequently, it was found that despite the poorer rheological properties and higher gli/glu ratio, the breads made with the spelt flours had better bread quality parameters: larger loaf volume, higher crumb resilience and lower crumb density and firmness. Principal component analysis separated the two spelt wheats from the other samples. We speculate that the bread-making process itself may be a major factor in the quality found in these breads. Bread wheat (dpeaa)DE-He213 Spelt wheat (dpeaa)DE-He213 Bread-making quality (dpeaa)DE-He213 Instrumental evaluation of bread (dpeaa)DE-He213 Vargas-Kostiuk, María-Eugenia aut Ribeiro, Miguel aut Rodríguez-Quijano, Marta aut Enthalten in European food research and technology Berlin : Springer, 1999 245(2019), 7 vom: 26. März, Seite 1399-1408 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:245 year:2019 number:7 day:26 month:03 pages:1399-1408 https://dx.doi.org/10.1007/s00217-019-03268-2 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 245 2019 7 26 03 1399-1408 |
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Callejo, María Jesús @@aut@@ Vargas-Kostiuk, María-Eugenia @@aut@@ Ribeiro, Miguel @@aut@@ Rodríguez-Quijano, Marta @@aut@@ |
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triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. bread-making optimisation |
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Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation |
| abstract |
Abstract In this study, we analysed the bread quality parameters of five bread-making flour from single cultivars, namely two spelt wheats (‘Espelta Álava’ and ‘Espelta Navarra’) and three bread wheats (‘Bonpain’, ‘Craklin’ and ‘Sensas’). The grain from the five cultivars, all grown in an organic system, had been milled using the same procedure. Given that bread-making value of flour is closely linked to the dough rheological properties, the use of flour types other than bread wheat requires us to consider modifying the bread-making process. Therefore, the first step of this study was to optimise the bread-making process seeking to maximise the quality of the five breads. Subsequently, it was found that despite the poorer rheological properties and higher gli/glu ratio, the breads made with the spelt flours had better bread quality parameters: larger loaf volume, higher crumb resilience and lower crumb density and firmness. Principal component analysis separated the two spelt wheats from the other samples. We speculate that the bread-making process itself may be a major factor in the quality found in these breads. © Springer-Verlag GmbH Germany, part of Springer Nature 2019 |
| abstractGer |
Abstract In this study, we analysed the bread quality parameters of five bread-making flour from single cultivars, namely two spelt wheats (‘Espelta Álava’ and ‘Espelta Navarra’) and three bread wheats (‘Bonpain’, ‘Craklin’ and ‘Sensas’). The grain from the five cultivars, all grown in an organic system, had been milled using the same procedure. Given that bread-making value of flour is closely linked to the dough rheological properties, the use of flour types other than bread wheat requires us to consider modifying the bread-making process. Therefore, the first step of this study was to optimise the bread-making process seeking to maximise the quality of the five breads. Subsequently, it was found that despite the poorer rheological properties and higher gli/glu ratio, the breads made with the spelt flours had better bread quality parameters: larger loaf volume, higher crumb resilience and lower crumb density and firmness. Principal component analysis separated the two spelt wheats from the other samples. We speculate that the bread-making process itself may be a major factor in the quality found in these breads. © Springer-Verlag GmbH Germany, part of Springer Nature 2019 |
| abstract_unstemmed |
Abstract In this study, we analysed the bread quality parameters of five bread-making flour from single cultivars, namely two spelt wheats (‘Espelta Álava’ and ‘Espelta Navarra’) and three bread wheats (‘Bonpain’, ‘Craklin’ and ‘Sensas’). The grain from the five cultivars, all grown in an organic system, had been milled using the same procedure. Given that bread-making value of flour is closely linked to the dough rheological properties, the use of flour types other than bread wheat requires us to consider modifying the bread-making process. Therefore, the first step of this study was to optimise the bread-making process seeking to maximise the quality of the five breads. Subsequently, it was found that despite the poorer rheological properties and higher gli/glu ratio, the breads made with the spelt flours had better bread quality parameters: larger loaf volume, higher crumb resilience and lower crumb density and firmness. Principal component analysis separated the two spelt wheats from the other samples. We speculate that the bread-making process itself may be a major factor in the quality found in these breads. © Springer-Verlag GmbH Germany, part of Springer Nature 2019 |
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Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation |
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https://dx.doi.org/10.1007/s00217-019-03268-2 |
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Vargas-Kostiuk, María-Eugenia Ribeiro, Miguel Rodríguez-Quijano, Marta |
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10.1007/s00217-019-03268-2 |
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2024-07-04T02:37:32.644Z |
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| score |
7.4005537 |