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The breadmaking quality and anthocyanin content of the purple and blue colored grain wheats
Published:
2024-03-31
https://doi.org/10.12666/pdst3m84
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Copyright (c) 2024 János Matuz, Judit Óvári, Katalin Ács, Bernadett Langó, Attila Berényi
This work is licensed under a Creative Commons Attribution 4.0 International License.
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Matuz, J., Óvári, J., Ács, K., Langó, B., & Berényi, A. (2024). The breadmaking quality and anthocyanin content of the purple and blue colored grain wheats. Növénytermelés, 73(1), 83-92. https://doi.org/10.12666/pdst3m84
Abstract
The performed tests aimed at measuring the farinographic value, loaf volume and anthocyanin content of white flours and wholemeal flours from 2 purple (GK Bíbor), 2 blue (GK Kék) colored winter wheat strains and the GK Csillag winter wheat variety (non-colored control) harvested in 2020, 2021 and 2022.
The different crop years significantly influenced the farinographic value of white flour and wholemeal flour and the volume of loaves made from them. The farinographic value of the flours and the volume of the loaves made from the grain harvested in the extremely dry year 2022 were smaller than those of the wetter years (2020, 2021). The flour quality and loaf-baking quality of purple and blue colored grain wheats were generally similar to the standard variety (GK Csillag), but in 2022, the flour quality of GK Bíbor-2 and Kék-1 line was significantly lower than the standard. The best farinograph value (100FE) in 2020 and 2021 was obtained for the GK Bíbor-1 and GK Kék-2 lines. Due to the significant bran content, the farinographic value of whole-grain flour is always lower than that of white flour, and the volume of loaves made from them is also approx. 30% smaller.
The anthocyanin content of the whole-grain flour of blue wheats often reached 100 mg/kg, while it was 6.7–14.7 mg/kg in their white flours. The anthocyanin content of purple wheats was much less (20.7 and 36.1 mg/kg), and in their white flour it was only 2.7–8.57 mg/kg. The anthocyanin content is also significantly affected by the given crop year and the site of production. Since the anthocyanin content is the highest in whole grain flours, this flour can be used to improve effectively and increase the anthocyanin content of pasta and bakery products.
The different crop years significantly influenced the farinographic value of white flour and wholemeal flour and the volume of loaves made from them. The farinographic value of the flours and the volume of the loaves made from the grain harvested in the extremely dry year 2022 were smaller than those of the wetter years (2020, 2021). The flour quality and loaf-baking quality of purple and blue colored grain wheats were generally similar to the standard variety (GK Csillag), but in 2022, the flour quality of GK Bíbor-2 and Kék-1 line was significantly lower than the standard. The best farinograph value (100FE) in 2020 and 2021 was obtained for the GK Bíbor-1 and GK Kék-2 lines. Due to the significant bran content, the farinographic value of whole-grain flour is always lower than that of white flour, and the volume of loaves made from them is also approx. 30% smaller.
The anthocyanin content of the whole-grain flour of blue wheats often reached 100 mg/kg, while it was 6.7–14.7 mg/kg in their white flours. The anthocyanin content of purple wheats was much less (20.7 and 36.1 mg/kg), and in their white flour it was only 2.7–8.57 mg/kg. The anthocyanin content is also significantly affected by the given crop year and the site of production. Since the anthocyanin content is the highest in whole grain flours, this flour can be used to improve effectively and increase the anthocyanin content of pasta and bakery products.
