Scientific Reports of the National University of Life and Environmental Sciences of Ukraine

Technological and bakery properties of grain forms of wheat created by hybridization of Triticum aestivum L. × Triticum spelta L.

I. Diordieva, S. Maslovata
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Abstract

The article is devoted to the analysis of the technological and baking properties of wheat grains created by the hybridization of Triticum aestivum L. × Triticum spelta L. All research on the hybridization of the above-mentioned species, the creation and selection of samples - objects of research and analysis of technological properties and quality indicators of trial baking of bread were carried out in Uman National University of Horticulture. As a result of the conducted research, wheat samples created by the hybridization of Triticum aestivum L. × Triticum spelta L. were differentiated according to the technological properties of the grain. Valuable genotypes characterized by high technological properties were identified, in particular, common wheat sample 42 and spelled wheat samples 13, 40, 86, which significantly exceed the standard in terms of protein and gluten content in grain, flour strength, and grain hardness. It was established that the overall culinary evaluation of bread made from the flour of the created samples was high - 7.8–8.4 points. However, bread made from soft wheat was characterized by a better combination of quality and cooking parameters, in particular, a larger volume (940 cm3) and a higher porosity (75.1%). Bread made from spelled wheat flour samples had lower dough looseness and bread porosity, resulting in smaller bread volume. However, this did not reduce its culinary and taste properties. The bread had a distinct aroma (7 points) and taste (9 points)

Keywords

soft wheat, spelled wheat, protein content, gluten content, flour strength, grain hardness, bread quality, culinary assessment of bread

Suggested citation
Diordieva, I., & Maslovata, S. (2023). Technological and bakery properties of grain forms of wheat created by hybridization of Triticum aestivum L. × Triticum spelta L.. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine, 19(2). https://doi.org/10.31548/dopovidi2(102).2023.004
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