Quality spelled grain cereals and its relation to protein | News of Dnipropetrovsk State Agrarian and Economic University

Keywords: spelt wheat varieties, rolled grain, protein, culinary assessment

Abstract

The article is devoted to studying cereal properties of spelt wheat grain depending on the variety. As a result of studies it is found that technological properties of grain significantly vary depending on spelt variety and weather conditions.The experimental part of the work was carried out in the laboratory of Department of Technology of Storage and Processing of Grain at Uman National University of Horticulture during 2013–2014. Spelt varieties were used obtained by selection from local varieties – Schwabenkorn, NSS 6/01, Frankenkorn, Shvedska 1, Avstraliiska 1 and hybrids obtained by hybridization of Tr. aestivum / Tr. spelta – LPP 3218, LPP 1305, LPP 3132, LPP 3124, LPP 1197, LPP 3435, LPP 1224, LPP 3117, which were grown in the conditions of Right Bank Forest-Steppe of Ukraine. Control (standard) was regionalized spelt variety Zoria of Ukraine in this zone.The protein content in spelt grain ranges from 11,0 % to 21,3 % depending on the variety. A very high protein content in spelt grain (over 18,0 %) is in variety Zoria of Ukraine; rather high protein content (16.0-17.9%) is in varieties Schwabenkorn (17,6 %), NSS 6/01 (17,3 %), Avstraliiska 1 (16,7 %) and LPP 3218 (16.7%); low protein content (12,0–13,9 %) is in varieties LPP 3435 (13,1 %)and LPP 1224 (13,0 %); very low protein content is in varieties Shvedska 1 (11,0 %) and LPP 3117 (11,5 %); the rest of varieties has this indicator at the level of average – 14,0–15,9 %.Vitreous consistency of the endosperm has corn of varieties Zoria of Ukraine and Avstraliiska 1, semi vitreous consistency has grain of varieties NSS 6/01, Schwabenkorn, Frankenkorn and lines LPP 3218, LPP 3132, LPP 1305, LPP 1197, LPP 3124, LPP 3435, semi floury consistency has Shvedska 1 and LPP 3117.Culinary assessment of rolled spelt grains varies significantly depending on the variety. Total culinary assessment of rolled grain porridge of the spelt ranges from 7, 8 to 9 points. Origin of spelt variety does not affect this indicator. The highest culinary assessment (9 points) has porridge obtained from grain of the variety Zoria of Ukraine and LPP 3132 line which makes it possible to use its grain to obtain cereal products. The lowest assessment of the porridge has variety Shvedska 1 and lines LPP 1224, LPP 3117 – 7.8 points. The other varieties have a culinary assessment of the porridge at a level of 8,2–8,4 points. For spelt grain indicator of protein content and grain vitreuesness can be used to evaluate the culinary properties of cereals.

References

Голик В.С. Селекция Triticum durum / В.С. Голик, О.В. Голик. – Харьков: Магда ЛТД, 2008. – 519 с.

Жуковский П.М. Пшеница в СССР / П.М. Жуковский. – М.: Госиздат с.-х. лит-ры, 1957. – 632 с.

Лихочвор В.В. Рослинництво. Технології вирощування сільськогосподарських культур / В.В. Лихочвор. – [2-е вид., випр.]. – К.: Центр навч. літ-ри, 2004. – 808 с.

Полянецька І.О. Селекційно-генетичне покращення Triticum spelta L. та використання її в селекції Triticum aestivum L.: автореф. дис. на здобуття наук. ступеня. канд. с.-г. наук: спец. 06.01.05 “Селекція і насінництво” / І.О. Полянецька. – К., 2012. – 20 с.

Твердохліб О.В. Видове різноманіття пшениці, напрями і перспективи його використання / О.В. Твердохліб, Р.Л. Богуславський // Збірник наукових праць Уманського національного університету садівництва . – Умань, 2012. – Вип. 80., ч. 1. – С. 37–47.

Использование древних видов пшеницы для укрепления иммунной системы детского организма / [С.К. Темирбекова, Э.Ф. Ионов, Н.Э. Ионова, Ю.В. Афанасьева] // Аграрное обозрение. – 2014. – № 6 – С. 40–42.

Чоні І.В. Дослідження хімічного складу та піноутворюючих властивостей вівсяного та перлового борошна залежно від ступеня помелу круп / І.В. Чоні // Вісник НТУ “ХПІ”: нові рішення в сучасних технологіях. – 2009. – № 37. – С. 99–103.

Bojnanská T. The use of spelt wheat (Triticum spelta L.) for baking applications / T. Bojnanská, H. Francáková // Rostl. Výr. – 2002. – Vol. 48. – P. 141–147.

Kasarda D.D. Deduced amino acidsequence of an α-gliadin gene from spelt wheat (Spelta) includes sequences active in celiac disease / D.D. Kasarda // Cereal Chem. – 1999. – Vol. 76. – P. 548–551.

Puumalainen T. Old product in a new context: Importance of the type of dish for the acceptance of Grünkern a spelt-based traditional cereal / T. Puumalainen, H. Nykopp, H. Tuorila // Lebensm. Wiss. Technol. – 2002. – Vol. 35. – P. 549–553.

Phytosterol analysis and characteri-sation in spelt (Triticum aestivum ssp. spelta L.) and wheat (T. aestivum L.) lipids by LC / APCI-MS / R. Rozenberg, N.L. Ruibal-Mendieta, G. Petitjean, P. Cani, D.L. Delacroix, N.M. Delzenne, M. Meurens, J. Quetin-Leclercq, J.L. Habib-Jiwan // J. Cereal Sci. – 2003. – Vol. 38. – Р. 189–197.

Schober T.J. Gluten proteins from spelt (Triticum aestivumssp. spelta) cultivars: A rheological and size-exclusion high-performance liquid chromatography study / T.J. Schober, S.R. Bean., M. Kuhn // J. Cereal Sci. 44. – 2006. – P.161–173.

Golyk, V.S., Golyk, O.V. (2008). Selektsia Triticum durum [Selection of Triticum durum]. Kharkiv: Magda LTD, 519.

Zhukovsky P.M. (1957). Pshenitsa v SSSR [Wheat in the USSR]. Moscow: GISKhL, 632.

Lykhochvor, V.V. (2004). Roslynnytstvo. Tekhnologii vyroshchuvannia sil’s’kogospodarskykh kul’tur [Crop production. Technologies of growing crops]. Kyiv: Centre of Educational Literature, 808.

Polianets’ka I.O. (2012). Selektsiino-genetychne pokrashchennia Tr. spelta ta vykorystannia yiyi v selektsii Tr. aestivum [Selection and genetic improvement of Tr. spelta and its use in selection of Tr. aestivum]. Kyiv, 20.

Tverdokhlib, O.V., Boguslavskyi, R.L. Vydove riznomanittia pshenytsi, napriamky i perspektyvy yogo vykorystannia [Species diversity of wheat, trends and prospects of its use]. Scientific Papers of Uman National University of Horticulture, 80 (1), 37–47.

Temirbekova, S.K., Ionov, E.F., Ionova, N.E., Afanasieva, Yu.V. (2014). Ispol’zovanie drevnikh vidov pshenitsy dlia ukreplenia immunnoi sistemy detskogo organizma [Using the ancient species of wheat to strengthen the immune system of the child’s body]. Agricultural review, 6, 40–42.

Choni, I.V. (2009). Doslidzhennia khimichnogo skladu ta pinoutvoriuiuchykh vlastyvostei vivsianogo ta perlovogo boroshna zalezhno vid stupeniu pomelu krup [Investigation of chemical composition and foaming properties of oatmeal and barley flour, depending on the degree of grinding cereals]. Scientific Papers of “Vestnik NTU “KPI”: New solutions in modern technologies, 37, 99–103.

Bojnanská T. The use of spelt wheat (Triticum spelta L.) for baking applications / T. Bojnanská, H. Francáková // Rostl. Výr. – 2002. – Vol. 48. – P. 141–147.

Kasarda D.D. Deduced amino acidsequence of an α-gliadin gene from spelt wheat (Spelta) includes sequences active in celiac disease / D.D. Kasarda // Cereal Chem. – 1999. – Vol. 76. – P. 548–551.

Puumalainen T. Old product in a new context: Importance of the type of dish for the acceptance of Grünkern a spelt-based traditional cereal / T. Puumalainen, H. Nykopp, H. Tuorila // Lebensm. Wiss. Technol. – 2002. – Vol. 35. – P. 549–553.

Rozenberg R. Phytosterol analysis and characteri-sation in spelt (Triticum aestivum ssp. spelta L.) and wheat (T. aestivum L.) lipids by LC/APCI-MS / R. Rozenberg, N.L. Ruibal-Mendieta, G. Petitjean, P. Cani, D.L. Delacroix, N.M. Delzenne, M. Meurens, J. Quetin-Leclercq, J.L. Habib-Jiwan // J. Cereal Sci. – 2003. – Vol. 38. – Р. 189–197.

Schober T.J. Gluten proteins from spelt (Triticum aestivumssp. spelta) cultivars: A rheological and size-exclusion high-performance liquid chromatography study / T.J. Schober, S.R. Bean., M. Kuhn // J. Cereal Sci. 44. – 2006. – P.161–173.