Influence of post-harvest maturation on the amylolytic activity of wheat grain and the properties of bread
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Date
2021
Authors
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Journal ISSN
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Publisher
Instytut Uprawy Nawożenia i Gleboznawstwa – Państwowy Instytut Badawczy w Puławach
Abstract
Description
The aim of this study was to determine the quantitative
and qualitative changes in the starch complex and the amylolytic
activity of wheat grain during its post-harvest maturity. This information
is necessary for the proper determination of the level
of quality requirements for wheat grain purchased immediately
after harvest.
The common wheat cultivars: Kandela, Bamberka and KWS
Ozon were tested during this study. Because of the variability of
weather conditions, three wheat cultivars were tested (two winter
wheat cultivars and one spring wheat cultivar) from two consecutive
crop years. Immediately after grain harvest and during the
next 12 weeks in two-weeks intervals the falling number, amylograph
properties, rheological properties of dough and laboratory
baking test was performed.
Tested wheat cultivars were characterized by low amylolytic
activity. Changes of the baking value of tested wheat cultivars
during their post-harvest maturation were dependent on wheat
cultivar and harvest year. Wheat from the 2016 harvest was characterized
by significantly lower amylolytic activity compared to
grain from 2015 harvest. Amylolytic activity decreased during
post-harvest maturation, i.e. the falling number increased as well
as the dough torque in point C4 and C5 of mixolab curve. There
was also an increase in the volume of bread compared to the
evaluation of the samples tested immediately after harvest. The
highest values were obtained in the 4th week after harvest. The
changes were dependent on wheat cultivar. However, in the case
of the assessment of the rheological characteristics of the dough
(except point C4) they were not statistically significant.
Keywords
amylase, bread, mixolab, |technological value, wheat
Citation
Polish Journal of Agronomy
2021, 47, 58-67