Acta Chimica Slovaca (ACS) publishes papers on fundamental and applied aspects of chemistry, biochemistry, chemical technology, chemical engineering and process control, biotechnology and food technology. Welcome are also topics which include chemical aspects of materials, physical chemistry and chemical physics, analytical chemistry, macromolecular chemistry and biomedical engineering.

Solvent retention capacity as a useful tool for quality evaluation of flours produced from Slovak bred wheat varieties

Tatiana Holkovičová *, Zlatica Kohajdová †, Michaela Lauková, Lucia Minarovičová, Mária Babulicová

Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic

E-mail: * tatiana.holkovicova@stuba.sk, † zlatica.kohajdova@stuba.sk

Abstract: Wheat varieties (IS Danubius and MS Luneta) bred in Slovakia were assessed for their bakery potential. It was found that flour produced from IS Danubius was characterised by significantly higher level of wet and dry gluten content (30.91 and 20.53 %, respectively) and exhibited higher gluten swelling capacity (29.3 %) in comparison to commercial wheat flour that is usually available in Slovak markets. Solvent retention capacity (solvation in specific solvents) of the tested flours was also determined. The measurements showed that these parameters significantly differ from those determined for commercially available flour, whereas the flour produced from IS Danubius wheat variety had the highest lactic acid retention capacity (124.15 %). Correlation analysis indicated strong positive correlations between solvent retention capacity values and gluten characteristics. Furthermore, it was found that baked rolls prepared from IS Danubius flour showed significantly higher loaf volume compared to commercial wheat flour. This study proves lactic acid retention capacity and sucrose retention capacity as parameters enabling the prediction of gluten network quality in dough and of qualitative parameters of baked goods. From the sensory evaluation resulted that the highest score for overall acceptance was observed in IS Danubius baked rolls, which significantly differs from both MS Luneta and commercial wheat flour.

Keywords: baked rolls, gluten, sensory evaluation, solvent retention capacity, wheat varieties

Acta Chimica Slovaca, Vol. 17, No. 1, 2024, pp. 22—30, DOI: 10.2478/acs-2024-0003