Effect of Multi-Year Environmental and Meteorological Factors on the Quality Traits of Winter Durum Wheat

A detailed study was made of the effect of rainfall, average temperature and hot days on the gluten index and Minolta b* value of winter durum wheat sown in the field in 16 consecutive crop years (2005–2020). The joint analysis of these two technological quality traits represented a complex (plant–environment–meteorological factors) approach for the identification of durum wheat cultivars carrying an optimum combination of the two traits and for the determination of quality stability. The results of GGE-biplot analysis indicated that the cultivar that had the most favorable combination of the traits was ‘MVP’, while cultivar ‘GKS’ had the best gluten strength and ‘MVH’ the best yellow pigment content. Correlation analysis and stepwise regression between various meteorological factors (rainfall, mean temperature, number of heat days per 10-day period during grain-filling) and the two technological quality traits indicated that the expected value of the quality traits could be reliably estimated based on meteorological factors, with a generally negative effect on gluten index and a positive one on yellowness in all cultivars.

Correlation and path coefficient analyses of phenological traits, yield components and quality traits in wheat

ABSTRACT This study was conducted to characterize the phenological traits, yield components and quality traits affecting wheat grain yield. Three wheat genotypes were evaluated during three planting dates (November 20, December 5, and December 20) and at four seeding densities 300, 350, 400 and 450 seeds per m2 for two years. Multivariate analyses were conducted based on the interaction effects of planting date and seeding density (PS), planting date and genotype (PG) and seeding density and genotype (SG) mean values. The results of correlation analysis showed that grain yield was significantly and positively correlated with biomass yield (0.91**), days to spiking (0.81**), days to anthesis (0.83**), and days to maturity (0.57*) for PS; with biomass yield (0.94**), days to spiking (0.87**), days to anthesis (0.75*), and harvest index (0.83**) for PG; with gluten index (0.73**), harvest index (0.68*), and 1000-grain weight for SG. Path analysis revealed that biomass yield for PS and PG, harvest index for PG and SG, and gluten index for SG exhibited the highest positive direct effect. Stepwise regression analysis also revealed important effect of biomass yield, harvest index, and days to maturity for improving grain yield in different agronomical conditions.

Grain Yield and Quality of Winter Wheat Depending on Previous Crop and Tillage System

The effects of previous crops (soybean (Glycine max (L.) Merr.) and winter oilseed rape (Brassica napus L. ssp. oleifera Metzg)), as well as of conventional tillage (CT) and no-tillage (NT), on yield and some quality parameters of winter wheat (Triticum aestivum L.) grain were evaluated based on a four-year field experiment. Wheat was grown in a four-field crop rotation: Soybean—winter wheat—winter oilseed rape—winter wheat. The study revealed that growing winter wheat after soybean, compared to its cultivation in the field after winter oilseed rape, significantly increased grain and straw yield, as well as all yield and crop components evaluated. After the previous soybean crop, higher grain protein content, Zeleny sedimentation value, and grain uniformity were also found. After winter oilseed rape, only a greater value of the gluten index was obtained. Statistical analysis did not show the tillage system (TS) to influence the grain yield of winter wheat. Under the CT system, relative to NT, straw yield, number of ears per 1 m2, and plant height of winter wheat were found to be significantly higher. The NT system, on the other hand, beneficially affected the thousand grain weight. Wheat grain harvested under the CT system was characterized by a higher grain test weight, better grain uniformity, and lower gluten index than under NT.

Characteristics of Technological Properties of Grain and Flour from Ancient Varieties of Wheat (Einkorn, Emmer and Spelt)

The study presents assessment of commodity characteristics of grains from ancient varieties of wheat (einkorn, emmer and spelt) in comparison to grains of the conventional wheat cultivar Arkadia. The findings related to the grain of einkorn and emmer were very similar, and far worse than those related to spelt grain; the latter were found with better ratings, sometimes even in comparison to the conventional wheat grain (e.g. the highest mass-weight density). Similar relationships were observed between the flours produced by milling the grains. Analysis of the indirect baking quality indicators showed that flours from einkorn and emmer can effectively be used for baking purposes, however they present low technological value. The flour from emmer wheat was found to be the poorest, which was confirmed e.g. by the low gluten number, gluten index, Zeleny’s index, and high gluten spreadability. Spelt flour was found to present moderate technological value. Based on the results it can be concluded that by using adequate modification in the process of dough kneading and fermentation it will be possible to produce high quality baked goods from ancient wheat grains.

Effect of Animal ByProducts Fertilization on Durum Wheat in Mediterranean Conditions: Preliminary Results

This study aims to evaluate the effects of new-BioFertilizing Amendments (BFAs) deriving from fast organic matter decomposition of Animal ByProducts (ABPs) in comparison with ordinary soil organic amendments (compost), mineral N-fertilizers and no fertilization, on durum wheat development and production in a field trial under Mediterranean conditions. Results showed taller plants with heavier spikes and greater vigor in plots fertilized with BFAs when compared to no fertilization and N-fertilization, respectively. Likewise, BFAs fertilization resulted in higher protein content, gluten content, protein yields and higher values of yellow index with respect to no fertilization and N-fertilization. In contrast, lower values for test weight in correspondence of BFAs fertilization as well as no statistically significant differences on grain yield and gluten index were found. These preliminary results suggest that replacing N-fertilization with BFAs can be effective to ensure crop quality and yield stability in Mediterranean conditions.

Appropriate Ratio Of Wild Yam (D. praehensilis) Flour To Add To Wheat Flour For Breadmaking Process

The objective of this work was to find the suitable incorporation ratio of D. praehensilis flour into wheat flour in order to obtain appropriate bread. All incorporation reduced bread making potential as wet gluten, dry gluten, gluten index and gluten water binding capacity. These values decrease significantly from (28.4 % to 21.7 %), (10.3 % to 7.54 %), (95 to 88 %) and (18.1 to 14.16 %) respectively for wet gluten, dry gluten, gluten index and gluten water binding capacity. The yam flour incorporation reduced the dough rising potential and the final bread volume. The specific volume decreased from 3.26 to 1.37 cm3/g. During dough fermentation, highest volume values were ranged from 135.45 cm3 to 100.06 cm3, respectively from control (WF) to WYF-25 flours. Flours damaged starch content increasing from 21.8 % to 28.9 %, was responsible of the Hagberg Falling Number reduction related to increase of amylase’s activities. The Falling Number of composite flours was ranged from 327s to 357s, compared to control flour dough (362s). This induced the increasing of dough hydration from 62 % to 82 %. Increase in dough Tenacity (from 103 to 222 mmH2O) and P/L configuration ratio (from 0.93 to 7.93) were noticed. The sensory evaluation showed that below 10 % of yam flour substitution to wheat flour the final bread crumb colour, aroma, taste, and overall are acceptable by consumers.

Effect of wheat flour with different quality in the process of making flour products

All kinds of flour products which are made of wheat flour have already become the staple food on people's dining table. With the improvement of living standard, the quality requirements for the flour products have gradually improved. In addition to the production technique, the quality of wheat flour as the raw material is also very important for the quality of flour products. This paper briefly introduced wheat flour and two main components that affected its quality: starch and protein. Then, the related quality of starch and protein and the quality of corresponding flour products were tested for five kinds of wheat flour. The experimental results showed that the quality indexes of five kinds of wheat flour were obviously different and representative. The regression analysis on the quality data of wheat flour and flour products showed that the water absorption of flour decreased with the increase of total starch content, dry gluten content and gluten index, the water solubility of flour decreased with the increase of total starch content and gluten index and increased with the increase of ratio of amylose to amylopectin, and the radial expansion rate of the flour products decreased with the increase of wet gluten content. To sum up, the quality of wheat flour will affect the water absorption, water solubility and radial expansion rate of flour products in the production process.

Study of rheological properties of cakedough from a mixture of wheat and amaranth flour

The paper presents the study of rheological properties of cake dough from composite mixture of wheat and amaranth flour using Mixolab, Alveolab of CHOPIN company (France). It presents the basic parameters of rheological profile of wheat flour of the first grade “Alia” (Tokmak) and composite wheat and amaranth flour, points of index: index of water absorption, index of stability to mixing, index of gluten, index of viscidity, stability of starch oramylolytic index, index of retrogradations of starch.

Assessment of Gluten Index Component Wet Gluten Remaining on the Sieve as Predictor of Wheat Bakery Potential

The purpose of the paper and related research is to identify a quality parameter most closely correlated with the wheat baking potential and to be an efficient criterion for qualitative selection and homogenization of the cereal lots. In this respect, 772 samples of wheat from the 2005-2016harvests were analyzed in terms of physical and chemical quality parameters, namely: Hectolitre mass (HM, Kg/hl), Moisture (M, %), Protein content(PC, %), Wet Gluten (WG, %), FallingNumber (FN, s), Gluten Deformation Index (GDI, mm) and Gluten Index (GI), the latter two being given special attention. Following the milling of the wheat on pilot mill, alveographic parameters were determined on 419 samples,namely: Resistance (P, mm), Extensibility (L, mm), alveographic Mechanical work (W, 10E-4 J/g) and P/L ratio. Also, for 35 samples, baking tests were performed in order to evaluate the bread volume (ml/100 g). The results showed that the Gluten Index parameter alone is not a predictive criterion for wheatquality.Nevertheless, rated as WetGluten remaining on the Sieve (WGS)at centrifugation, itmay become the most strongly correlatedparameter with the wheat baking potential and as such capable of being an effective criterion for theselection and qualitative homogenization of the cereal lots. Thus, the results showed that WGS established higher correlation coefficients with alveographic Mechanical Work (r=0.731***, p [ 0.001) and volume of bread (r=0.712***, p [ 0,001), compared to the Gluten Index parameter (r=0.262***, p [ 0.001, respectively 0.292 ns).

Assessment of Gluten Index Component Wet Gluten Remaining on the Sieve as Predictor of Wheat Bakery Potential

The purpose of the paper and related research is to identify a quality parameter most closely correlated with the wheat baking potential and to be an efficient criterion for qualitative selection and homogenization of the cereal lots. In this respect, 772 samples of wheat from the 2005-2016harvests were analyzed in terms of physical and chemical quality parameters, namely: Hectolitre mass (HM, Kg/hl), Moisture (M, %), Protein content(PC, %), Wet Gluten (WG, %), FallingNumber (FN, s), Gluten Deformation Index (GDI, mm) and Gluten Index (GI), the latter two being given special attention. Following the milling of the wheat on pilot mill, alveographic parameters were determined on 419 samples,namely: Resistance (P, mm), Extensibility (L, mm), alveographic Mechanical work (W, 10E-4 J/g) and P/L ratio. Also, for 35 samples, baking tests were performed in order to evaluate the bread volume (ml/100 g). The results showed that the Gluten Index parameter alone is not a predictive criterion for wheatquality.Nevertheless, rated as WetGluten remaining on the Sieve (WGS)at centrifugation, itmay become the most strongly correlatedparameter with the wheat baking potential and as such capable of being an effective criterion for theselection and qualitative homogenization of the cereal lots. Thus, the results showed that WGS established higher correlation coefficients with alveographic Mechanical Work (r=0.731***, p < 0.001) and volume of bread (r=0.712***, p < 0,001), compared to the Gluten Index parameter (r=0.262***, p < 0.001, respectively 0.292 ns). Keywords: bread volume,dough rheology, gluten index, predictive model, wheat flour