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Chemometric Analysis-Based Sustainable Use of Different Current Baking Wheat Lots from Romania and Hungary

Author

Listed:
  • Adrian Vasile Timar

    (Department of Food Engineering, Faculty of Environmental Protection, University of Oradea, 410048 Oradea, Romania)

  • Alin Cristian Teusdea

    (Department of Food Engineering, Faculty of Environmental Protection, University of Oradea, 410048 Oradea, Romania)

  • Cornelia Purcarea

    (Department of Food Engineering, Faculty of Environmental Protection, University of Oradea, 410048 Oradea, Romania)

  • Adrian Nicolae Vuscan

    (Department of Food Engineering, Faculty of Environmental Protection, University of Oradea, 410048 Oradea, Romania)

  • Adriana Ramona Memete

    (Department of Food Engineering, Faculty of Environmental Protection, University of Oradea, 410048 Oradea, Romania)

  • Simona Ioana Vicas

    (Department of Food Engineering, Faculty of Environmental Protection, University of Oradea, 410048 Oradea, Romania)

Abstract

Wheat is the most important raw material for bakery industries. Real-time grain quality assessment could increase bakery product quality and baking efficiency. The quality assessment of wheat grains can be conducted using modern and non-invasive techniques based on near-infrared spectrophotometry (NIRS) methods for the assessment of gluten content (WetGL), protein content, Zeleny index (ZelenyIdx), grain humidity (Ur), etc. The topic covered in the study is of current interest, is a part of sustainable research, and involves aspects of food quality, one of the concerns addressed by the University of Oradea’s Department of Food Engineering. The present study was carried out in 2020 on eleven wheat lots from Romania and Hungary. Following the NIRS analyses, the results show varied quality for the Romanian and Hungarians wheat lots. The Romanian variety Crisana recorded the highest values for quality parameters, being similar to the Hungarian variety Bekes from Hajdu Bihar County. The statistical analysis was carried out using multivariate analysis (multivariate analysis of variance (MANOVA), canonical variate analysis (CVA) and hierarchical cluster analysis (HCA)), which highlighted which of the batches of wheat grains can be mixed to obtain a raw material of high quality for the bakery industry.

Suggested Citation

  • Adrian Vasile Timar & Alin Cristian Teusdea & Cornelia Purcarea & Adrian Nicolae Vuscan & Adriana Ramona Memete & Simona Ioana Vicas, 2023. "Chemometric Analysis-Based Sustainable Use of Different Current Baking Wheat Lots from Romania and Hungary," Sustainability, MDPI, vol. 15(17), pages 1-16, August.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:17:p:12756-:d:1223228
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    References listed on IDEAS

    as
    1. Joanna Katarzyna Banach & Katarzyna Majewska & Małgorzata Grzywińska-Rąpca & Krystyna Żuk-Gołaszewska, 2022. "The Use of a Non-Invasive Electrical Method to Assess the Chemical Composition, Hardness, and Color of Durum Wheat Grain Cultivated in an Integrated System," Sustainability, MDPI, vol. 14(7), pages 1-14, March.
    2. Cornelia Purcarea & Vasile Laslo & Adriana Ramona Memete & Eliza Agud & Florina Miere (Groza) & Simona Ioana Vicas, 2022. "Antigenotoxic and Antimutagenic Potentials of Proline in Allium cepa Exposed to the Toxicity of Cadmium," Agriculture, MDPI, vol. 12(10), pages 1-11, September.
    3. Adriana Ramona Memete & Alin Cristian Teusdea & Adrian Vasile Timar & Adrian Nicolae Vuscan & Olimpia Smaranda Mintaș & Simona Cavalu & Simona Ioana Vicas, 2022. "Effects of Different Edible Coatings on the Shelf Life of Fresh Black Mulberry Fruits ( Morus nigra L.)," Agriculture, MDPI, vol. 12(7), pages 1-18, July.
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