Browsing by Author "Dziedzic, Krzysztof"

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    The Influence of Fusarium culmorum on the Technological Value of Winter Wheat Cultivars
    (2025-03-20) Aleksandrowicz, Edyta; Dziedzic, Krzysztof; Szafrańska, Anna; Podolska, Grażyna
    The research hypothesis assumes that Fusarium culmorum infection affects the baking value of wheat. The aim of the research was to determine the effect of the cultivar on the rheological properties of wheat dough in response to Fusarium culmorum infection of wheat. A two-factor experiment conducted during the 2018–2020 growing seasons in Osiny, Poland, was set up using the completely randomized block design with three replications. The first factor was winter wheat cultivars (six cultivars), while the second factor was inoculation (two levels—Fusarium culmorum and distilled water—control). The immunoenzymatic ELISA method was used to determine the content of deoxynivalenol (DON) in grain. The DON content in the grain varied between cultivars. Fusarium culmorum inoculation resulted in an increase in protein, ash content, and flour water absorption, changes in dough rheological properties, and a decrease in the sedimentation index. Inoculation also caused negative changes in starch properties. The observed interaction between Fusarium culmorum inoculation and cultivars in shaping the qualitative parameters and rheological properties of the dough indicates that there are wheat cultivars less susceptible to Fusarium infection, which do not show any significant changes as a result of infection.
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    The Influence of Fusarium Infection and Associated Mycotoxin Contamination on the Technological Value and Chemical Composition of Wheat Grain
    (MDPI, 2026) Podolska, Grażyna; Aleksandrowicz, Edyta; Dziedzic, Krzysztof; Szafrańska, Anna
    Wheat is one of the world’s most important cereal crops, and its technological quality is essential for the production of flour, dough and bakery products. Fusarium infection and the associated accumulation of mycotoxins may adversely affect grain composition, processing performance and food safety. This review summarizes current knowledge on the influence of Fusarium infection and associated mycotoxin contamination on the chemical composition and technological quality of wheat. A literature search was conducted in theWeb of Science Core Collection, and eligible studies were included in the qualitative synthesis. The reviewed studies demonstrate that Fusarium infection generally reduces grain quality, gluten functionality, dough rheological properties and baking performance, although the magnitude and direction of changes depend on the Fusarium species, wheat cultivar, infection model and mycotoxin concentration. Considerable heterogeneity among experimental designs limits direct comparison of individual studies. By integrating evidence across grain, flour, dough and bread quality parameters, this review provides a comprehensive and comparative synthesis of the effects of different Fusarium species and associated mycotoxins on wheat technological quality and identifies major areas requiring further investigation.