Acta Univ. Agric. Silvic. Mendelianae Brun. 2018, 66, 685-690
Published online 2018-06-28

Colored Wheat: Anthocyanin Content, Grain Firmness, Dough Properties, Bun Texture Profile

Martin Král1, Jana Pokorná1, Bohuslava Tremlová1, Martina Ošťádalová1, Václav Trojan2, Tomáš Vyhnánek2, Maria Walczycka3

1Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic
2Department of Plant Biology, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic
3Department of Animal Products Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30–149 Kraków, Poland

The aim of this study was to determine the total anthocyanin content and firmness of three spring wheat varieties Triticum aestivum L. (Vanek, UC66049 and Konini) and evaluate the relationship between its flour and texture parameters of the dough and bun. Total anthocyanin content in grain varieties varied from 6.70 to 47.63–1. In colored wheat was observed approximately seven times more content compared with the control. The highest firmness was obtained in purple (27.62 N) and the lowest in blue grain (22.31 N). The lowest stickiness was found in blue wheat dough and therefore, it would be more suitable for manufacturing. Blue wheat decreased the dough cohesiveness and work of adhesion. The crumb hardness was significantly lowest in blue batch (P < 0.01) in 100 and 90 % concentration and in 80 % mixture was control significantly highest (P < 0.01). The lower addition of colored wheat flour increased bun springiness. In 100 % and 90 % concentrations were highest values of gumminess observed in purple batch and lowest in blue, but in 80 % concentration was control highest and purple batch was lowest and the same tendency was observed in bun chewiness.


This work was supported by IGA No. 215/2017/FVHE project.


24 live references