Breadmaking potential and proteolytic activity of wheat varieties from two production years with different climate conditions

Jelena Tomic,Dragan Zivancev,Sladjana Rakita,Aleksandra Torbica,Ljiljana Popovic

doi:10.5937/ffr1502083t

Abstract

The wheat flour represents a complex system whose quality is influenced by several factors such as genotype, growing conditions and the complex interaction of genetic and environmental factors. In recent years, wheat quality fluctuation has become a major issue for millers and bakers. Requirements of bakery industry for providing wheat flour of uniform quality impose the need for further investigation in direction of monitoring/improving wheat flour quality. Therefore, the objective of the present study was to evaluate wheat varieties, grown in different locations, by breadmaking potential and proteolytic activity in dependence of climate conditions. Wheat flour of four wheat varieties (Pobeda, Zvezdana, Gordana and Apache), from seven locations in Serbia characterized by different climatic conditions in two production years, were used in this study. The analyses included a determination of proteolytic activity and the rheological properties of dough. Rheological properties of wheat flour dough were determined by Gluten index and Brabender equipment (Farinograph, Extensograph and Amylograph). The studies ended with a trial baking and estimation of textural properties of obtained bread. Large variability for all attributes evaluated was observed, with wider ranges in quality parameters across varieties than among growing locations. Wheat flour samples from 2012 production year were characterized by inferior quality parameters. Proteolytic activity and bread specific volume values for 2012 production year were significantly lower compared to 2011. These results indicate that level of proteolytic activity was under optimum for obtaining bread with higher specific volume.

Highlights

The modern baking industry requires a high level of uniformity in wheat flour quality that satisfies the requirements of automatic processing
In order to evaluate the frequency of certain quality levels of the analyzed wheat flour samples, shares of selected quality range were graphically presented as well as their average values for each year individually for the following parameters: SD- Degree of softening obtained by Farinograph (BU); E- Energy obtained by Extensograph, peak viscosity (PV)- Peak viscosity obtained by Amylograph (BU) and W- Deformation energy obtained by Alveograph (x10-4 J) (Figure 1)
Compared to the 2011 production year, wheat flour samples from 2012 were characterized by inferior quality parameters obtained by Farinograph and Extensograph

Summary

Introduction

The modern baking industry requires a high level of uniformity in wheat flour quality that satisfies the requirements of automatic processing. The achievement of these demands is very difficult because the wheat quality is influenced by several factors such as genotype, growing conditions and the complex interaction of genetic and environmental factors (Vázquez et al, 2012). Bearing in mind the demand of bakery industry, understanding these effects is of great importance primarily for the development of wheat varieties with specific and consistent quality traits. Yield and quality of wheat are very complex as evidenced by the numerous scientific researches (Zhang et al, 2004; Souza et al, 2004; Finlay et al, 2007). Many studies indicate that the magnitude of the effect of genotype and environment differs among quality parameters (Denčić et al, 2011; Wrigley, 2007)

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Conclusion