**Effect of** *Fusarium* **spp. Contamination on Baking Quality of Wheat**

Ivana Capouchová, Ludmila Papoušková,

Petr Konvalina, Zdenka Vepříková, Václav Dvořáček,

Monika Zrcková, Dagmar Janovská,

Alena Škeříková and Kateřina Pazderů

Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/67657

#### **Abstract**

The effect of *Fusarium* spp. contamination on baking quality of winter common wheat and spelt wheat from different growing systems (organic and conventional) was evaluated by the standard technological quality characteristics and by the rheological system Mixolab. The content of *Fusarium* spp. mycotoxins [deoxynivalenol (DON), deoxynivalenol-3-βd-glucoside (D3G), 3-acetyldeoxynivalenol (3-ADON), and Zearalenones (ZON)] was determined too. Significantly worse standard technological quality parameters and rheological parameters were determined for artificially inoculated variants of both evaluated wheat species. Statistically significant negative correlation coefficients were discovered between content of mycotoxins and many of technological characteristics, for example, DON content and Zeleny sedimentation for common wheat and spelt (−0.60\*; −0.66\*) and also between DON content and volume weight (−0.63\*; −0.95\*\*) for both wheat species. Resulted Mixolab parameters confirmed that *Fusarium* spp. infection worsens both protein and starch characteristics for both wheat species. However, effect of *Fusarium* spp. contamination in spelt wheat was generally less pronounced in comparison with common wheat. Despite of visible shifts of Mixolab curves of samples from organic and conventional growing systems, resulted Mixolab characteristics were statistically comparable.

**Keywords:** common wheat, spelt wheat, *Fusarium* spp. contamination, mycotoxins, baking quality, organic and conventional growing systems

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