Title: Classification of Spelt Cultivars Based on Their Functional Gluten Properties Authors
|Schober, T - KANSAS STATE UNIV|
|Kuhn, M - UNIV OF HOHENHEIM, GERMAN|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: April 25, 2005
Publication Date: May 22, 2005
Citation: Schober, T., Bean, S., Kuhn, M. 2005. Classification of spelt cultivars based on their functional gluten properties. Third International Wheat Quality Conference Proceedings. Meeting Abstract. p.391 Technical Abstract: Studies were conducted with two sets of the identical 25 European spelt (Triticum aestivum ssp. spelta (L.) Thell.) cultivars. Wet glutens were isolated and characterized by fundamental rheological methods (dynamic oscillatory measurement and creep test), furthermore moisture of these wet glutens, wet gluten content and SDS-sedimentation volume were determined. Results depended on cultivar as well as on growth conditions. Cluster analysis, performed with the combined results from both locations, showed three groups of spelt cultivars. One representative cultivar from each group was selected. Characteristic, significant differences between these three spelt cultivars at both locations showed that ‘Rouquin’ (group 1) is most similar to weak modern bread wheat, ‘Oberkulmer Rotkorn’ (group 2) has a high amount of relatively soft and inelastic gluten and is representative of typical spelt, and ‘von Rechbergs Brauner Winterspelz’ (group 3) has overall poor quality.