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Triticum aestivum ssp. vulgare and ssp. spelta cultivars. 1. Functional evaluation

European Food Research and Technology volume 245, pages 1561–1570 (2019)Cite this article

Abstract

Over recent decades, several types of ancient grain varieties have been reintroduced through organic farming systems. In the past 20 years, there has been a renewed interest in growing spelt, and this species has a market niche in Europe and North America in natural, organic and healthy products. Are there any differences between commercial wheat varieties and spelt? The analysis of the bread-making quality of three bread wheat and two spelt cultivars has found no significant differences between the two types of wheat in protein, Fe or Zn, although differences were observed between cultivars. In mean quality parameters, a marked difference was observed between the bread wheat and spelt cultivars, the latter having poorer alveo-consistographic characteristics, indicative of weaker gluten and dough. With the exception of the variety ‘Craklin’, the gliadin/glutenin (Gli/Glu) ratio is negatively correlated with the technological quality of cultivars. Principal component analysis shows that the two commercial wheats ‘Bonpain’ and ‘Sensas’ lying close to gluten strength parameters; and, dough extensibility was associated with total gliadin content and the Gli/Glu ratio, both types of spelt being more closely related to these parameters, indicating that spelts are associated with greater dough extensibility.

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Acknowledgements

The authors would like to thank the Diputación Foral de Álava for their collaboration with this work. This work was supported by Grant No. AGL 2016-77149 from the Spanish Ministry of Economy and Competitiveness.

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Authors and Affiliations

  1. Unit of Genetics, Department of Biotechnology, Plant Biology, UPM, Ciudad Universitaria, 28040, Madrid, Spain

    Marta Rodríguez-Quijano

  2. Department of Chemistry and Food Technology, UPM, Ciudad Universitaria, 28040, Madrid, Spain

    María-Eugenia Vargas-Kostiuk & María Jesús Callejo

  3. CQ-VR, Chemistry Research Centre, Chemistry Department, University of Trás-os-Montes and Alto Douro, 5000-801, Vila Real, Portugal

    Miguel Ribeiro

  4. Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801, Vila Real, Portugal

    Miguel Ribeiro

  5. Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro, 5000-801, Vila Real, Portugal

    Miguel Ribeiro

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  1. Marta Rodríguez-Quijano
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  2. María-Eugenia Vargas-Kostiuk
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Correspondence to Marta Rodríguez-Quijano.

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Rodríguez-Quijano, M., Vargas-Kostiuk, ME., Ribeiro, M. et al. Triticum aestivum ssp. vulgare and ssp. spelta cultivars. 1. Functional evaluation. Eur Food Res Technol 245, 1561–1570 (2019). https://doi.org/10.1007/s00217-019-03263-7

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  • DOI: https://doi.org/10.1007/s00217-019-03263-7

Keywords

  • Bread wheat
  • Spelt wheat
  • Quality wheat
  • RP-HPLC
  • Organic farming