Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2013
Volume 16
Issue 3
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
©vec I. , Hru¹ková M. , Karas J. 2013. SOLVENT RETENTION CAPACITY (SRC’S) PROFILES AND TECHNOLOGICAL QUALITY PARAMETERS OF SELECTED CZECH WHEAT VARIETIES, EJPAU 16(3), #11.
Available Online: http://www.ejpau.media.pl/volume16/issue3/abs-11.html

SOLVENT RETENTION CAPACITY (SRC’S) PROFILES AND TECHNOLOGICAL QUALITY PARAMETERS OF SELECTED CZECH WHEAT VARIETIES

Ivan ©vec, Marie Hru¹ková, Jan Karas
Department of Carbohydrates Chemistry and Technology, Faculty of Food Technology and Biotechnology, Institute of Chemical Technology in Prague, Czech Republic

 

ABSTRACT

A collection of the 3 Czech winter and 3 spring wheat varieties (harvest years 2008–2010) was evaluated in terms of the solvent retention capacity (SRC) method as well as common milling and baking quality parameters. Thousand kernel weight values did correspond to varieties quality sorting, but it was (as usual) significantly higher for the winter than spring wheat type the winter than the spring type of wheat (44.3 and 38.6 g, respectively). According to PSI hardness, samples belong to category very soft (‘Samanta’, ‘Sirael’ PSI 31–35%) and medium hard (‘Sultan’, ‘Sakura’, ‘SW Kadrilj’, ‘Septima’; PSI 17–20%). The F-test proved stronger impact of the harvest year on the variability of Solvent Retention Capacity (SRC) profile. According the water SRC, all three harvest years (2008, 2009, 2010) were statistically different (averages 61.0, 56.4 and 51.0%, respectively). According a new SRC characteristic, the gluten performance index (GPI), winter and spring types of the Czech wheat were slightly discriminated (averages 0.70 and 0.77, respectively). Correlation analysis results confirmed some known relations within the four SRC’s as well as to quality technological characteristic. For lactic acid SRC, relationships to the thousand kernel weight, the falling number and the one-stream flour yield (-0.60, -0.62, P = 0.01; and -0.49, P = 0.05, respectively) were determined. The strongest link was revealed between the GPI and the thousand kernel weight (-0.67, P = 0.01).

Key words: SRC, GPI, technological quality, wheat variety, harvest year.

Ivan ©vec
Department of Carbohydrates Chemistry and Technology, Faculty of Food Technology and Biotechnology, Institute of Chemical Technology in Prague, Czech Republic
Technická 5
166 28 Prague
Czech Republic
email: Ivan.Svec@vscht.cz

Marie Hru¹ková
Department of Carbohydrates Chemistry and Technology, Faculty of Food Technology and Biotechnology, Institute of Chemical Technology in Prague, Czech Republic
Technická 5
166 28 Prague
Czech Republic

Jan Karas
Department of Carbohydrates Chemistry and Technology, Faculty of Food Technology and Biotechnology, Institute of Chemical Technology in Prague, Czech Republic
Technická 5
166 28 Prague
Czech Republic

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