Abstract
The relationships between breadmaking quality, kernel properties (physical and chemical), and dough rheology were investigated using flours from six genotypes of Syrian wheat lines, comprising both commercially grown cultivars and advanced breeding lines. Genotypes were grown in 2008/2009 season in irrigated plots in the Eastern part of Syria. Grain samples were evaluated for vitreousness, test weight, 1000-kernel weight and then milled and tested for protein content, ash, and water content. Dough rheology of the samples was studied by the determination of the mixing time, stability, weakness, resistance and the extensibility of the dough. Loaf baking quality was evaluated by the measurement of the specific weight, resilience and firmness in addition to the sensory analysis. A comparative study between the six Syrian wheat genotypes and two English flour samples was conducted. Significant differences were observed among Syrian genotypes in vitreousness (69.3%–95.0%), 1000-kernel weight (35.2–46.9 g) and the test weight (82.2–88.0 kg/hL). All samples exhibited high falling numbers (346 to 417 s for the Syrian samples and 285 and 305 s for the English flours). A significant positive correlation was exhibited between the protein content of the flour and its absorption of water (r = 0.84 **), as well as with the vitreousness of the kernel (r = 0.54 *). Protein content was also correlated with dough stability (r = 0.86 **), extensibility (r = 0.8 **), and negatively correlated with dough weakness (r = −0.69 **). Bread firmness and dough weakness were positively correlated (r = 0.66 **). Sensory analysis indicated Doumah-2 was the best appreciated whilst Doumah 40765 and 46055 were the least appreciated which may suggest their suitability for biscuit preparation rather than bread making.
Highlights
Bread wheat is an important crop worldwide especially in the Mediterranean basin
Physical characteristics such as vitreousness, kernel weight and test weight of the Syrian genotypes were determined to assess their contribution to the quality of the prepared bread
The results of our research illustrate variations between Syrian genotypes in vitreousness, kernel weight and test weight; differences were noticed in protein content, falling number, flour water absorption and the colour of the flour in all Syrian and English samples
Summary
Bread wheat is an important crop worldwide especially in the Mediterranean basin. During the last ten years Syrian bread wheat production constituted more than half of Syria’s total wheat production [1]. This level of production can be explained by the importance of bread in the Syrian diet. Due to changes in dietary habits other forms of bread, such as Western style bread, can be found on the Syrian market and its consumption is increasing. The Western forms of bread are generally made in small bakeries using local flours; no research has been carried out to explore the suitability of Syrian genotypes for the production of Western style bread.
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