**Author details**

Consequently, it is possible to anticipate a potential prediction of bread making quality of wheat from these parameters [10]. But there are not many studies on the efficiency of this Mixolab system to predict rheological parameters of wheat with changed characteristics caused by fungi species, which have become a serious problem in the wheat cultivation during recent years.

Some authors [14, 17–20] mentioned that *Fusarium* spp. infection markedly worsens both protein and starch characteristics. Also in our case, average value of C2, which positively correlates with dough strength, was, in accordance with findings of [29], more than half lower after *Fusarium* spp. inoculation for both variants of growing system. Therefore, higher rate of protein thermal weakening (C1C2) and visible shorter time of dough stability were found for these inoculated variants. According to Ref. [30], dough heating and thus swelling of starch granules and increasing viscosity cause the increase of the curve—point C3. It was evident from our results that values of artificially inoculated variants were markedly lower than values of variants with natural *Fusarium* spp. contamination. Supposedly, this is due to damaged starch granules of inoculated variants. The dough with such results is usually stickier and can give a poor baking quality [31]. Mixolab characteristic C5, which represents the rate of starch retrogradation [30], was slightly lower for artificially inoculated variants and verifies

Despite the fact that common wheat is the most widespread of all cultivated wheat species, at the present time, spelt wheat has growing popularity thanks to the nutritive and pro-health properties. The consummation of spelt products helps to reduce the cholesterol level in blood and fosters the circulatory system [32]. This wheat species has been also known for the high resistance to unsupportive environmental factors. Due to a higher stalk and hard adherent husks, spelt has poor fungal infestation in comparison with common wheat (*T. aestivum* L.)

Final Mixolab characteristics of *T. spelta* L. show similar trends but imply better resistance to *Fusarium* spp. infection compare to the reaction of *T. aestivum* variants. For example, average values of C2, which represent the weakening of protein, were in spelt as same as in common wheat lower in artificially inoculated variants, but in spelt, the difference between naturally contamined and artificially inoculated variants was not so high. Slightly lesser *Fusarium* effect than common wheat showed correlation coefficients between Mixolab characteristics and

The negative effect of *Fusarium* spp. contamination on the baking quality of wheat (*T. aestivum* L. and *T. spelta* L.) grain and flour was confirmed not only by the standard methods for technological quality determination but also by the rheological system Mixolab. This system

*4.2.1. Triticum aestivum L*

340 Wheat Improvement, Management and Utilization

*4.2.2. Triticum spelta L*

**5. Conclusions**

the worse quality of the starch part of the wheat grain.

and nowadays is grown mostly by organic methods [33].

mycotoxins content too. This fact was reported by Ref. [33] as well.

Ivana Capouchová<sup>1</sup> \*, Ludmila Papoušková<sup>2</sup> , Petr Konvalina3 , Zdenka Vepříková<sup>4</sup> , Václav Dvořáček<sup>2</sup> , Monika Zrcková<sup>1</sup> , Dagmar Janovská<sup>2</sup> , Alena Škeříková<sup>1</sup> and Kateřina Pazderů<sup>1</sup>

