Dough Mixing Properties Research Articles

Effect of polyphenols on mixing properties and solvent retention of wheat flour doughs.

The effect of polyphenol addition on dough mixing properties and flour functionality was examined using flours from different wheat varieties. Both the mixograph and farinograph experiments showed that polyphenol addition affected dough stability and optimum mixing time. These effects were most apparent in hard wheat flour with the addition of catechin. Water absorption was dependent on wheat variety (P < 0.0001) but not on the addition of polyphenols (P=0.54). Except for the 5g kg-1 sodium carbonate solvent retention capacity (SRC), SRC values of the flours were dependent on wheat variety but not on polyphenol addition. However, 5g kg-1 sodium carbonate SRC was significantly increased by the addition of caffeic acid and catechin. Since sodium carbonate SRC is associated with damaged starch levels, further investigations are needed to see how polyphenols influence either the absorption of a sodium carbonate solution or the starch itself. Polyphenol addition affected dough stability and optimum mixing time. Addition of catechin to hard wheat flour was most effective. Water absorption and SRC values except for 5g kg-1 sodium carbonate solvent were affected by the wheat variety, but not by polyphenol addition. © 2021 Society of Chemical Industry.

Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structure

Some recent studies have revealed individual and the combined interactions of gluten and starch affecting dough mixing properties. However, the combined influence of high-molecular-weight glutenin subunits (HMW-GS) and starch on dough mixing and rheological properties requires elucidation. Thus four recombinant inbred lines, SS 1, SS 2, ZZ 1 and ZZ 2, were selected based on their HMW-GSs compositions. Compared to ZZ 1 and ZZ 2, both SS 1 and SS 2 carried superior HMW-GS alleles, and exhibited extended dough development and stability time, indicating their significant dough mixing characteristics. The gluten skeleton of the wheat lines SS 2 and ZZ 2 with higher B-type starch proportions exhibited fewer breakages along with the rise of dough temperature during mixing. Higher content of B-type starch strengthens interaction between starch and gluten skeleton at the dough heating stage, suggesting a specific range of B-type starch proportion can improve dough mixing characteristics.

Starch other than gluten may make a dominant contribution to wheat dough mixing properties: A case study on two near-isogenic lines

Protein and starch are the two most abundant components in wheat flour that co-influence dough processing quality. Studies have demonstrated that protein content and composition play a decisive role in wheat dough development. Additionally, starch has a significant effect on dough behaviour. The physicochemical and mixing properties of two wheat near-isogenic lines (NILs; NILZX1 and NILZX2) with different high-molecular-weight glutenin subunits (HMW-GS) were analyzed to shed light on the role of starch and protein in the dough mixing process. The NILZX1 dough with superior HMW-GS combination had higher protein content than NILZX2 dough. Whereas NILZX1 had a lower storage modulus and shorter dough stability time than NILZX2. During the mixing process, the torque of NILZX1 dough was lower than that of NILZX2; the microstructure of NILZX1 dough was greatly destroyed in the starch-dominant phase, leading to inferior dough quality. NILZX2 with higher B-type starch content, relative crystallinity, and viscosity showed greater dough quality. Taken together, physicochemically, starch had a more substantial effect on the dough mixing properties than protein in the two NILs. The findings provide a foundation for exploring the contribution of starch to dough properties.

Effects of spinach powder on the physicochemical and antioxidant properties of durum wheat bread

An adequate intake of dietary fiber in baked foods with appropriate physiological functions is beneficial to human health. The spinach powder (1, 2, and 3 g/100 g) was supplemented with refined wheat flour to investigate its effect on physicochemical and antioxidant properties of bread. The mixing, pasting, and rheological properties of dough, as well as physical, antioxidant, and sensory properties of bread were analyzed. Results showed that water absorption%, stability and development time, protein weakening, and starch crystallinity of spinach samples increased to 62.40%, 5.92/min, 2.05/min, 0.76 Nm, and 0.21 Nm. The peak viscosity, final viscosity, setback, and breakdown values were significantly decreased to 2205.71, 2485.05, 1122.74, and 843.36 cP, respectively. Samples exhibited the highest elastic (218017 Pa) and viscous (94257.76 Pa) moduli and the lowest specific volume (3.12 cm3/g), color attributes, and sensorial properties. Furthermore, breads stored for different periods showed the minimum hardness (4151.67 N), chewiness (826.33 N), and resilience (0.08) compared to control. In addition, the 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power, and 2,2′-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid properties were also significantly improved in corresponding samples. Findings suggest that incorporating spinach into wheat flour could be a viable approach to produce healthy bread enriched with fiber, protein, and antioxidants.

Influences of hydrothermal and pressure treatments on compositional and hydration properties of wheat bran and dough mixing properties of whole wheat meal

AbstractBackground and objectivesWheat bran delivers many nutritional benefits to consumers but negatively affects dough mixing properties, subsequently decreasing product quality and acceptability. The effects of autoclaving, roasting, jet cooking, extrusion, puffing, and high‐temperature–high‐pressure (HTHP) cooking of wheat bran on its physical and functional properties and on dough mixing properties of whole wheat meal (WWM), prepared by blending flour and bran, were determined to identify appropriate bran pretreatment methods.FindingsWater absorption index, water retention capacity, and soluble dietary fiber (SDF) content of bran significantly increased by 0.3–1.0 g/g, 0.2–1.6 g/g, and 0.6%–1.7%, respectively, with all treatments. Bulk density and total phenolic content (TPC) of autoclaved, extruded, and HTHP‐cooked brans increased by 0.19–0.23 g/ml and 1.2–1.5 mg/g, respectively, while those of roasted and jet‐cooked brans decreased by 0.02–0.32 g/ml and 0.5–0.6 mg/g, respectively. Only extruded bran significantly increased midline peak time (MPT) of WWM by 0.5 min.ConclusionsExtrusion was most effective at increasing the TPC, SDF content, and bulk density of bran and the MPT of WWM.Significance and noveltyThe results catalog the changes in bran functional properties with each treatment and allow food manufacturers to identify the treatments that enhance bran characteristics necessary for making improved quality whole wheat foods.

Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat

Our study on six wheat genotypes has revealed strong interaction between gluten and starch to affect dough stability. To establish gluten-starch interaction and its roles in dough stability, we randomly selected 16 wheat genotypes and investigated the physicochemical properties of gluten and starch. The manner in which the starch granules occupied available space in gluten network was quantitatively analyzed using gluten lacunarity and proportion of different sized A-type and B-type starch granules. Positive correlations were found between the morphological attributes (B/A/Lacunarity, B/Lacunarity) and dough stability. The correlation coefficient between B/A/Lacunarity and dough stability was highest, followed by the percentage of unextractable polymeric protein (UPP%), B/Lacunarity and dough stability. Dough mixing properties were strongly affected by gluten-starch interactions, as indicated by novel parameters. Whereas the effect of gluten on its own did not provide any evidence to suggest its concrete role in dough mixing properties because of the various genetic backgrounds.

Wheat Grinding Process with Low Moisture Content: A New Approach for Wholemeal Flour Production

The objective of this study was to determine the grinding characteristics of wheat with a low moisture content. Two kinds of wheat—soft spelt wheat and hard Khorasan wheat—were dried at 45 °C to reduce the moisture content from 12% to 5% (wet basis). Air drying at 45 °C and storage in a climatic chamber (45 °C, 10% relative humidity) were the methods used for grain dehydration. The grinding process was carried out using a knife mill. After grinding, the particle size distribution, average particle size and grinding energy indices were determined. In addition, the dough mixing properties of wholemeal flour dough were studied using a farinograph. It was observed that decreasing the moisture content in wheat grains from 12% to 5% made the grinding process more effective. As a result, the average particle size of the ground material was decreased. This effect was found in both soft and hard wheat. Importantly, lowering the grain moisture led to about a twofold decrease in the required grinding energy. Moreover, the flour obtained from the dried grains showed higher water absorption and higher dough stability during mixing. However, the method of grain dehydration had little or no effect on the results of the grinding process or dough properties.

The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough.

The aim of this study was to investigate the effects of formulation factors, sea salt (SS), dry sourdough (SD) and fermented sugar (FS) as sodium chloride replacers in wheat flour on dough mixing, extension, pasting and fermentation rheological properties, evaluated by Farinograph, Extensograph, Amylograph and Rheofermentometer devices. With regard to mixing and extension properties, SS and FS presented a strengthening effect, whereas SD presented a weakening one. SS and FS presented a positive effect on dough stability, energy and resistance, whereas SD presented a negative one. On the Amylograph, peak viscosity increased by SS and FS addition and decreased when SD was incorporated in the dough recipe. During fermentation, dough development and gas production in the dough system increased after SS and SD addition, whereas they decreased after FS addition. Response surface methodology (RSM) was used to investigate the effect of independent variables on the rheological properties of the dough. Mathematical models between the independent variables, SS, SD and FS, and the dependent variables, represented by the rheological values of the dough, were obtained. The best formulation obtained was of 0.30 g/100 g SS, 0.50 g/100 g SD and 1.02 mL/100 g FS addition with a 0.618 desirability value, following Derringer’s desirability function approach. For this formulation, bread quality characteristics were better appreciated than for those obtained for the control sample, in which 1.5% NaCl was incorporated in wheat flour.

Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties

Microalgae have been widely used as a source of functional ingredients such as pigments, antioxidants, vitamins, and omega-3 polyunsaturated fatty acids. They also represent a promising alternative source of protein. The objective of this study was to evaluate the impact of the addition of two green microalgae species (Nannochloropsis gaditana L2 and Chlamydomonas sp. EL5) on the techno-functional and nutritional properties of gluten-free bread. Microalgae biomass was added in the amounts of 1.0 and 3.0 g/100 g of flour. The behavior of the dough during the mixing as well as the physicochemical properties of the prepared breads were investigated. Gluten-free bread with N. gaditana L2 and Chlamydomonas sp. EL5 presented significantly higher protein and higher levels of lipids and ash, compared with the control bread. The incorporation of 3% microalgae biomass revealed a 100% increase in iron and calcium contents. The fatty acid profile of supplemented bread changed in a species-specific manner with a particular increase in linolenic acid (18:3 ω3) and a decrease in ω3/ω6 ratio. Besides, due to its original biochemical composition, mainly the highly protein content, microalgae incorporation was found to bring an overall structuring effect on the gluten-free bread texture. However, the dough mixing properties were not affected significantly by microalgae addition. A significant change in color was recorded in doughs, breads, crusts and crumbs. This was caused by the presence of pigment in microalgae biomass, which turned into more intense green-yellow tonalities. A sensory analysis revealed that the supplemented breads scored highest for nearly all the sensory parameters with the 3% N. gaditana L2 bread as the preferred one in terms of global appreciation. This innovative approach gives new insights of the possibility of improving gluten-free products, structurally and nutritionally, using only microalgae as a natural and a sustainable food ingredient.

Influences of high-molecular-weight glutenin subunits and rye translocations on dough-mixing properties and sugar-snap cookie-baking quality of soft winter wheat.

The significance of high-molecular-weight glutenin subunits (HMW-GSs) and rye translocations, and their associations with gluten strength for hard wheat used for making bread has been understood well, but remains poorly understood for soft wheat used for making cookies. The influences of HMW-GSs and rye translocations on the dough-mixing properties and cookie-baking quality of soft wheat were investigated using 50 US eastern soft winter (ESW) wheat varieties possessing 14 predominant HMW-GS profiles. Glu-A1 and Glu-B1 loci only influenced dough-mixing properties significantly, whereas the Glu-D1 locus influenced both dough-mixing properties and cookie-baking quality significantly. The subunits 1, 7* + 8 and 5 + 10 at the Glu-A1, Glu-B1 and Glu-D1 loci, respectively, were associated with a long midline peak time, whereas only the rare subunits 2 + 121 at the Glu-D1 locus exhibited significant associations with improved cookie-baking quality of ESW wheat. The contributions of rye translocations to dough-mixing properties and cookie-baking quality depended on HMW-GS profiles. Three HMW-GS profiles (2*, 7 + 9, 2 + 121 ), (2*, 7 + 8, 2 + 121 ) and (1, 7 + 8, 2 + 121 ) were identified as being desirable for making large-diameter cookies. Flour protein content, lactic acid (LA), and sodium carbonate (SC) solvent retention capacities and softness equivalence were identified as effective predictors of cookie diameter and accounted for 79% of the variation in cookie diameter. Subunits 2 + 121 have significant associations with the protein characteristics and cookie-baking quality of soft wheat. The determination of HMW-GS composition would be an effective tool in soft-wheat breeding programs for quickly identifying and selecting acceptable breeding lines possessing desirable cookie-baking potential. Published 2020. This article is a U.S. Government work and is in the public domain in the USA.

Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)

Wheat flour dough can be regarded as a complicated mixture in which gluten forms a continuous three-dimensional network filled with starch particles. Previous studies have concentrated on the influences of either gluten or starch alone on the rheological properties of wheat dough and found the components of gluten and starch responsible for the dough behavior, including use of parameters, such as the content of protein, wet gluten and amylose, for the evaluation of wheat quality. Earlier, in our study of six wheat materials, significant differences were observed in size distribution of starch granules affecting the dough mixing behavior. However, to our knowledge little research has been undertaken on the association of starch granules and protein networks on dough formation. In this study, the six wheat lines were further explored for the effect of gluten-starch interactions on dough properties. In order to achieve this, the wheat flour samples were quantified for gluten secondary structures, percentage of unextractable polymeric protein, high- to low-molecular-weight glutenin ratio, gluten micro-structure, number distribution of starch granules and moisture distribution in dough samples. A/Lacunarity (A-type starch granule content divided by lacunarity of gluten network) and B/A/Lacunarity (B- to A-type starch granule ratio divided by lacunarity) were proposed to characterize the level of interactions of differently sized starch granules to gluten protein networks in the dough. Results showed that dough stability time increased with the increase of B/A/Lacunarity, as closely packed dough, due to close interaction between starch granules and gluten, exhibited greater dough stability. Application of A/Lacunarity and B/A/Lacunarity as novel indicators is proposed to further elucidate precise influences between starch and gluten for better evaluation of dough properties.

The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten.

Bread wheat (Triticum aestivum L.) is one of the crucial cereals consumed by human beings and wheat gluten, the natural macromolecules, mainly determines the processing quality of wheat dough. The high-molecular-weight glutenin subunits (HMW-GSs) of gluten proteins are recognized as one of the main components regulating the rheological properties of dough. The overexpressed Bx7 subunit (Bx7OE) has been reported to improve wheat quality and rheological properties of dough, however its effect on secondary and micro- structures of gluten is still unclear. In this study, we evaluated the composition of main storage proteins in wheat grains of two near-isogenic lines and studied the effect of Bx7 subunit expression level on the secondary structures of gluten and micro-structure of gluten during dough mixing process. Results showed the protein content, HMW-GSs proportion in total glutenins and free sulfhydryl content increased in the flour of HMW-Bx7OE wheat line, and the accumulation of unextractable polymeric protein during grain filling stage accelerated. It was found that the content of β-sheets in secondary structures of gluten increased and a more compact micro-structure of gluten network formed in the dough. Protein network analysis characterized and quantified the alterations in the gluten micro-structure. In the process of dough mixing, protein area, total protein length, number of junctions and branching rate reach the peak at dough development time, which was consistent with Chopin mixing profile. Interestingly, during dough mixing, the above-mentioned parameters of HMW-Bx7OE showed less changes than those of HMW-Bx7 wheat line, indicating Bx7OE improved the dough stability during mixing. To conclude, Bx7OE alters the secondary and micro- structures of gluten and thus improves the mixing and rheological properties of wheat dough.

Effects of superfine grinding and extrusion on dough mixing properties and noodle quality of black soybean flour

This study aimed to verify the potential of superfine grinded (SGF) and extruded black soybean flours (EF) to ameliorate dough mixing properties and noodle quality as compared to the 80-mesh screen black soybean flour (80-MF). The addition of 80-MF, SGF, and EF significantly weakened dough strength but inhibited the starch retrogradation in black soybean-wheat composite dough during the cooling process, thus indicating that the degradation resistance of dough and end-products can be enhanced. Especially, EF presented a stronger effect on the mixing behavior of dough as compared to 80-MF and SGF at the same addition level. However, the maximum addition of EF was only 15% in the process of noodle preparation due to the effect of pre-gelatinized starch after the extrusion treatment. Furthermore, in comparison with 80-MF, it was found that SGF and EF significantly reduced the optimal cooking time, broken ratio, cooking loss, as well as improved the texture and sensory evaluation of noodles. The comprehensive analysis showed that noodles with 20% SGF content were the most acceptable. This study provides a crucial reference not only for noodle manufacturers but also for customers who prefer functional food.

Expression of Puroindoline a in Durum Wheat Affects Milling and Pasting Properties.

Durum wheat has limited culinary utilizations partly due to its extremely hard kernel texture. Previously, we developed transgenic durum wheat lines with expression of the wildtype Puroindoline a (Pina) and characterized PINA’s effects on kernel hardness, total flour yield and dough mixing properties in durum wheat. The medium-hard kernel texture is potentially useful for exploring culinary applications of durum wheat. In the present study, we examined the milling parameters and flour attributes of the transgenic lines, including particle size distribution, damaged starch and water binding capacity. PINA expression results in increased break and reduction flour yield but decreased shorts. PINA expression also leads to finer flour particles and decreased starch damage. Interestingly, PINA transgenic lines showed increased peak viscosity and breakdown viscosity but leave other flour pasting parameters generally unaltered. PINA transgenic lines were associated with increased small monomeric proteins, appearing to affect gluten aggregation. Our data together with several previous results highlight distinct effects of PINs on pasting properties depending on species and variety. The medium-hard kernel texture together with improved pasting parameters may be valuable for producing a broader range of end-products from durum wheat.

Preparation of Doum fruit (Hyphaene thebaica) dietary fiber supplemented biscuits: influence on dough characteristics, biscuits quality, nutritional profile and antioxidant properties.

The increasing demand for functional foods has boosted up the food industry to produce fiber-enriched products. In this study, dietary fiber (DF) was isolated from Doum fruit by exploiting the combination of microwave reactor technique and superfine grinding technology. The isolated Doum dietary fiber (DDF) possessed a high content of total dietary fiber, essential minerals and total polyphenols with good antioxidant activity. Biscuits were prepared by substituting wheat flour with DDF at different levels (0, 2.5, 5, 7.5 and 10%) and assessed for dough mixing properties and biscuit quality. The results showed that an increase of DDF in the flour affected physical parameters of biscuits by increasing the biscuits hardness and reducing the diameter, thickness and spread ratio. Supplementation of biscuits with DDF improved the nutritional value in terms of DF contents and essential minerals. Improvement in total phenolic contents (TPC) and antioxidant activities of the biscuits were also noted as a result of DDF supplementation. Biscuits supplemented with 7.5% DDF showed overall better sensorial characteristics. Conclusively, this study has shown that supplementation of wheat flour with DDF improved nutritional profile, antioxidant properties and overall consumer acceptability of biscuits. The present findings will be helpful regarding the development of functional foods enriched with DDF.

The effects of phosphate salts on the pasting, mixing and noodle-making performance of wheat flour

The effects of five phosphate salts (PS) on the pasting properties of flour, mixing properties of dough and qualities of cooked noodles were investigated. Rapid Visco Analysis showed that all types of PS increased the peak and final viscosities of wheat flour. Trisodium phosphate (TSP) significantly increased pasting temperature with increasing concentration. The Farinograph characteristics indicated that TSP markedly increased stability time and progressively decreased the degree of softening of the dough. The cooking yield of the TSP, sodium pyrophosphate (TSPP) and disodium phosphate (DSP) groups clearly increased, and the cooking loss was reduced by adding 0.3% sodium tripolyphosphate (STPP), 0.1% TSPP or 0.1% TSP. Texture profile analysis revealed that the hardness of cooked noodles from STPP and TSP groups slightly decreased, while that of TSPP and DSP groups decreased significantly. Overall, PS improved the qualities of noodles mainly by promoting starch gelatinization and strengthening the gluten network.

Effects of wheat kernel germination time and drying temperature on compositional and end-use properties of the resulting whole wheat flour

The compositional [phytic acid, thiamine, lysine, asparagine, and γ-aminobutyric acid (GABA)] and dough mixing properties, including dough strength and mixing time, and lipolytic activities, including lipase, esterase, and lipoxygenase, were quantified in whole wheat flour obtained from wheat kernels that had been germinated for 24 h, 48 h, or 72 h and dried at either 40 °C or 60 °C. The phytic acid, thiamine, and dough strength of whole grain flour from germinated wheat decreased, whereas lysine, asparagine, GABA, lipase, esterase, and lipoxygenase activities increased compared with flour from ungerminated wheat. Mixing time was not affected by germination time. A small but significant effect of drying temperature was observed for asparagine, GABA, dough strength, and lipase and esterase activities. Drying temperature did not show any differences when the grains were germinated for up to 48 h. Whole grain flour from germinated wheat was added to ungerminated whole wheat flour at 2, 5, and 10% (flour basis). Doughs and breads made from these composite flours had improved mixing properties, loaf volume, and firmness, except at the highest proportions and from longer germination times. This study may provide important information to the food industry when formulating germinated, grain-based products.

Effect of bran hydration with enzymes on functional properties of flour–bran blends

AbstractBackground and objectivesHard red wheat bran and hard white wheat bran were prehydrated and treated with cellulase, xylanase, or cellulase + xylanase to mitigate the adverse effects of bran on the bread‐baking quality of whole wheat meals.FindingsThe hydration of bran with cellulase increased its soluble sugar content and decreased its soluble and insoluble fiber contents. Bran hydration with cellulase + xylanase was more effective at increasing soluble sugar and lowering insoluble fiber, indicating more extensive degradation of cell wall materials. The compositional changes of bran induced by hydration with cellulase or cellulase + xylanase affected the starch pasting and dough mixing properties of the flour–bran blends, showing delayed/inhibited starch gelatinization and decreased water absorption during dough development. A higher loaf volume was observed in bread containing bran hydrated with a low dose of xylanase or cellulase + xylanase in hard red wheat and in bread containing bran hydrated with low‐dose xylanase in hard white wheat.ConclusionsThe prehydration of wheat bran with enzymes could effectively improve the baking quality of whole wheat meals prepared from flour–bran blends by inducing changes in the composition of bran and subsequently in the physicochemical properties of starch and gluten.Significance and noveltyThe prehydration of wheat bran with enzymes can be an effective approach for enhancing whole wheat bread processing.

Impact of gluten separation process and transglutaminase source on gluten based dough properties

This study evaluated the effect of the wheat gluten (WG) separation process and transglutaminase (TG) microbial source on WG dough quality, and opportunities to use these factors to tailor dough quality. Two types of gluten (harshly and mildly separated), two types of TG (commercial and novel SB6), and three TG concentrations were evaluated for effects on dough mixing properties, protein structure and solubility. Mildly separated gluten improved dough development parameters, resulting into higher values of most compared with harshly separated gluten. Despite more strongly cross-linked proteins being found in the harshly separated gluten, both gluten types showed similar levels of cross-linking at optimum mixing time, although differences in the secondary protein structure were indicated. Thus, disulfide-sulfhydryl exchange reactions were found to be promoted by mixing, although restrictions on establishment of new bonds because of prior cross-links in the material were clearly indicated. Degree of polymerization in doughs made from mildly separated gluten increased to varying extents with TG addition depending on TG source and concentration. Thus, for the first time, we show that an appropriate combination of WG separation procedure and TG source can be used to tailor gluten dough end-use properties.

Quality and Grain Yield Attributes of Rwandan Rice (Oryza sativa L.) Cultivars Grown in a Biotron Applying Two NPK Levels

High-yielding rice cultivars with good processing quality and rich in nutrition suitable to a changing climate are of particular importance for future rice-based food production. Here, seven Rwandan rice cultivars were grown in a climate chamber of the biotron facility at the Swedish University of Agricultural Sciences, to be evaluated for their grain yield, nutritional composition, and dough mixing properties. Two different levels of inorganic fertilizer were applied weekly from the seedling stage until flowering. Significant differences for grain yield and quality attributes were found between cultivars. Jyambere showed significantly the highest yield while Ingwizabukungu, Nemeyubutaka, and Jyambere were high in mineral elements content. Ndamirabahinzi and Mpembuke had the highest levels of TPC and TAC. Generally, the lower fertilizer dose resulted in a better performance of the cultivars for both yield and quality attributes. Significantly higher content of Fe, Ca, and Ba was found in grains from the moderate fertilizer dose, whereas K, Na, P, S, Zn, Cd, and Pb increased in grains from the higher fertilizer dose. The cultivar Ndamirabahinzi showed less variability of evaluated characters across fertilizer doses. The results from this study may be used for rice breeding of cultivars with high yield and good grain quality.