Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: Relationship of Biochemical Composition to Quality Characteristics in Spelt Flours

Authors
item Lyne, Rhonda
item WILSON, JEFF
item Bean, S - KANSAS STATE UNIVERSITY
item Lookhart, George
item TILLEY, MICHAEL
item Bechtel, Donald
item Chung, Okkyung

Submitted to: Cereal Foods World
Publication Type: Abstract Only
Publication Acceptance Date: July 26, 2000
Publication Date: November 5, 2000
Citation: Lyne, R.K., Wilson, J.D., Bean, S.R., Lookhart, G.L., Tilley, M., Bechtel, D.B., Chung, O.K. 2000. Relationship of biochemical composition to quality characteristics in spelt flours. Abstract No. 155 in: 2000 AACC Annual Meeting Program Book. p.242. Meeting Abstract.

Interpretive Summary: To be presented at the 2000 American Association of Cereal Chemists (AACC) Annual Meeting, November 5-9, 2000, in Kansas City, MO.

Technical Abstract: Spelt flours from the 1997 and 1998 Spelt Yield Trial Nursery (Wooster, OH) were analyzed for gluten protein composition, starch granule composition, and presence of granule bound starch synthase (GBSS). The baking properties of these samples were evaluated by the Hard Winter Wheat Quality Laboratory. Gluten protein composition was determined by a combination of Size-Exclusion HPLC and LECO nitrogen combustion method. Starch granule composition was determined by image analysis and waxy character (GBSS) was evaluated by SDS-PAGE. Correlations were found between the amount of insoluble polymeric protein (IPP) and bake mix time (r=0.59, p<0.05), loaf volume (r=0.80, p<0.05), and crumb grain score (r=0.65, p<0.05) for the 1997 sample set (n=16). These results were validated by similar correlations with the 1998 set. The calculated volumes of 5 - 15 micrometer diameter starch granules showed negative correlations to crumb grain scores for both years (r=-0.38; r=-0.41, p<0.01). Overall, the spelt samples had lower quantities of IPP and larger starch granules than found in hard red winter wheat. This information could potentially be used by breeders to increase the breadmaking quality of spelt wheats.

Last Modified: 7/25/2014
Footer Content Back to Top of Page