Magas antocián tartalmú búza genotípusok reológiai jellemzése

Abstract

Cereals play important role to maintain and improve our health. Cereal Research Ltd. has a rich genetic background and wide breeding experience to satisfy special needs by developing applicable cereal varieties. The breeding efforts in the last fifteen years resulted the first wheat genotypes in Hungary, with high anthocyanin content. In this experiment the rheological values of 2 blue and 3 purple wheat genotypes were investigated to predict the end-use quality for human utilization and select genotypes for different end-use purposes. According to the results of our 3 yearlong experiment, we can tell that white flours of these genotypes have mostly excellent rheological traits. The effects of the genotype and crop year were higher when whole-meal flour were evaluated, and these flours showed weaker rheological values as well. We have found genotypes which are suitable for industrial use as per se, and genotypes also recommended for use in flour blends. Volume of breads made with whole-meal flour was 30-35% smaller than white flour breads.