Chapter 10 - Rheology as a tool to predict the effect of different biotic and abiotic factors on the quality of cereals and pseudocereals

Abstract

The present chapter discusses the impact of different types of biotic and abiotic stressors on the cereal grain composition and quality with special emphasis on its rheological behavior of the resulting dough. It was shown that biotic factors, such as diseases and pests, led to protein and/or starch enzymatic hydrolysis, thus influencing dough weakening, which can be monitored using different empirical and fundamental rheological devices. On the contrary, heat and drought stresses, as the mostly investigated abiotic stresses, have contrasting effects on glutenin and gliadin composition and dough tenacity. Unlike most of the stresses which influence protein quality, rainfall, especially before harvest, causes an increase in α-amylase activity, which can be detected with Hagberg Falling Number, amylograph, or Mixolab. By fully uncovering the stress-induced changes in the grain composition and rheological behavior, it would be possible to establish strategies toward production of stress-tolerant crop varieties, thus increasing food availability for the growing population.