Dough Rheological Parameters Research Articles

Influence of non-traditional raw materials on rheological parameters of dough and quality of bakery products

Relevance. At the same time, a prerequisite for a successful product on the market is its high organoleptic properties at a fairly low-price policy. As one of such approaches can be proposed the use of non-traditional plant raw ingredients (whole-milled flour from sprouted grain, β-glucan, pectin, etc.), which will allow to form high-quality food products of functional orientation.Methods. The objects of the study were defined as model mixtures of wheat flour baking flour of the highest grade and non-traditional raw materials, as well as samples of bakery products (sliced loaf) obtained according to the traditional (control) and experimental formulation. The rheological characteristics of the dough were determined by alveograph and farinograph. The quality of the finished bakery products was assessed on a 40-point scale, as well as the control of the specific volume and humidity of the products.Results. The studies showed that the introduction of β-glucan has a minimal effect on the elasticity of the dough, there is a decrease in the values of the quality index of farinograph on average by 17 - 22%. The dough elasticity decreases with the introduction of pectin more than 2 times, the values of quality indicator of farinograph increase, and the best result is characterized by the introduction of pectin in the amount of 2%, the maximum dough stability to kneading and minimum values of dough liquefaction degree are observed. Control and experimental samples of bakery products had high enough total values of organoleptic evaluation. The specific volume of experimental products increased by an average of 12% when beta-glucan was added in an amount of 0.1%, and by 8% when pectin was added in an amount of 4% relative to control samples. The obtained results confirmed the possibility and expediency of using non-traditional raw materials in the formulation of bakery products.

Spectroscopy‐based prediction of 73 wheat quality parameters and insights for practical applications

AbstractBackground and ObjectivesQuality assessment of bread wheat is time‐consuming and requires the determination of many complex characteristics. Because of its simplicity, protein content prediction using near‐infrared spectroscopy (NIRS) serves as the primary quality attribute in wheat trade. To enable the prediction of more complex traits, information from Raman and fluorescence spectra is added to the NIR spectra of whole grain and extracted flour. Model robustness is assessed by predictions across cultivars, locations, and years. The prediction error is corrected for the measurement error of the reference methods.FindingsSuccessful prediction, robustness testing, and measurement error correction were achieved for several parameters. Predicting loaf volume yielded a corrected prediction error RMSECV of 27.5 mL/100 g flour and an R² of 0.86. However, model robustness was limited due to data distribution, environmental factors, and temporal influences.ConclusionsThe proposed method was proven to be suitable for applications in the wheat value chain. Furthermore, the study provides valuable insights for practical implementations.Significance and NoveltyWith up to 1200 wheat samples, this is the largest study on predicting complex characteristics comprising agronomic traits; dough rheological parameters measured by Extensograph, micro‐doughLAB, and GlutoPeak; baking trial parameters like loaf volume; and specific ingredients, such as grain protein content, sugars, and minerals.

Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach.

Ancient and old wheat grains are gaining interest as a genetic reservoir to develop improved Italian genotypes with peculiar features. In this light, the aim of this study was to assess the baking performance of two improved einkorn (Monlis and Norberto) and two improved emmer (Padre Pio and Giovanni Paolo) genotypes in comparison with two Italian landraces (Garfagnana and Cappelli) and Khorasan. This set was evaluated following a holistic approach considering the flour, dough, and bread properties. The results showed that the flour properties, dough rheology, pasting, and fermentation parameters, as well as the bread properties, significantly differed among the studied genotypes. Cappelli produced the bread with the best quality, i.e., the highest volume and lowest firmness. Despite having the same pedigrees, Giovanni Paolo and Padre Pio resulted in significantly different technological properties. Giovanni Paolo flour showed the highest protein content and provided a dough with a high gas production capacity, resulting in the bread having a similar firmness to Cappelli. Padre Pio flour provided bread having a similar volume to Cappelli but a high firmness similar to Khorasan and Garfagnana. The einkorn genotypes, Monlis and Norberto, showed poor fermentation properties and high gelatinization viscosity that resulted in bread with poor quality. Alternatively, they could be more suitable for making non-fermented flatbreads. Our results showed that the improved wheat showed a high versatility of features, which offers bakers a flexible material to make a genotype of bread types.

Carnauba wax utilization in salt encapsulation: application in bread.

The present work aims to develop encapsulated NaCl in carnauba wax for bread application, to reduce the salt utilization and assess its impacts on the rheological dough parameters and saltiness perception. Encapsulated salt was obtained blending salt crystals and molten Carnauba wax. Four different bread formulations were produced: 2.0% non-encapsulated salt; 2.0% Encapsulated Salt; 1.5% Encapsulated Salt; 1.0% Encapsulated Salt. Farinograph and alveograph analyses were performed to assess the dough rheology parameters and sensory analysis was conducted to evaluate saltiness. Encapsulation was effective to control Na+ ions release. They vary from 17 to 32ppm the dissolution of sodium ions in the non-encapsulated and encapsulated samples, respectively. The alveograph and farinograph analyses showed that the 1.5E bread formulation was the closest to the control sample in rheological properties. Finally, a sensory analysis showed no difference in the saltiness perception between control and 1.5% encapsulated salt (4.65 and 4.69 respectively), indicating that carnauba wax encapsulated salt effectively reduced until 35% of salt the bread without changing the saltiness.

Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review

AbstractBackground and ObjectiveA direct relationship between dough rheology and bread quality has been clearly revealed to show remarkable significance of studying dough rheological properties throughout breadmaking processes. This review paper has presented the effects of basic ingredients and mixing conditions on dough rheological properties at large and small deformations.FindingsAt both large and small deformations, dough rheological parameters have indicated that the variation in dough strength is due to a manipulation of ingredients and mixing conditions. The rheological properties of doughs over a wide range of formulations and processing conditions have been well characterized using the basic rheological models varying in the degree of complexity. Particularly, a power‐law gel model with only two parameters has a good ability for describing the strength and linear viscoelastic behavior of dough.ConclusionsTo devise strategies for achieving a desirable product quality, a deep understanding of the effects of ingredients and mixing conditions on dough rheology is in great need.Significance and NoveltyDough rheology insights not only benefit the bakery industry by screening suitable wheat flours for breadmaking, but also provide knowledge of how to improve dough handling properties during bakery manufacturing.

Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics.

Fermented pastry products are produced by fermenting and baking multi-layered dough. Increasing our knowledge of the impact of the fermentation process during pastry making could offer opportunities for improving the production process or end-product quality, whereas increasing our knowledge on the sugar release and consumption dynamics by yeast could help to design sugar reduction strategies. Therefore, this study investigates the impact of yeast fermentation and different sugar concentrations on pastry dough properties and product quality characteristics. First, yeasted pastry samples were made with 8% yeast and 14% sucrose on a wheat flour dry matter base and compared to non-yeasted samples. Analysis of saccharide concentrations revealed that sucrose was almost entirely degraded by invertase in yeasted samples after mixing. Fructans were also degraded extensively, but more slowly. At least 23.6 ± 2.6% of the released glucose was consumed during fermentation. CO2 production during fermentation contributed more to product height development than water and ethanol evaporation during baking. Yeast metabolites weakened the gluten network, causing a reduction in dough strength and extensibility. However, fermentation time had a more significant impact on dough rheology parameters than the presence of yeast. In balance, yeast fermentation did not significantly affect the calculated sweetness factor of the pastry product with 14% added sucrose. Increasing the sugar content (21%) led to higher osmotic stress, resulting in reduced sugar consumption, reduced CO2 and ethanol production and a lower product volume. A darker colour and a higher sweetness factor were obtained. Reducing the sugar content (7%) had the opposite effect. Eliminating sucrose from the recipe (0%) resulted in a shortened productive fermentation time due to sugar depletion. Dough rheology was affected to a limited extent by changes in sucrose addition, although no sucrose addition or a very high sucrose level (21%) reduced the maximum dough strength. Based on the insights obtained in this study, yeast-based strategies can be developed to improve the production and quality of fermented pastry.

Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread

The study was conducted to determine the influence of buckwheat fractions (BF) on the physicochemical characteristics of wheat flour (WF), dough rheology, and bread quality parameters. Buckwheat seeds’ fractionation influenced the microstructure and molecular conformation depending on the particle size (PS). The protein content of the WF–BF improved when the medium PS was added and decreased for large and small PS. Lipids and ash increased with the increase in BF amount in all samples in comparison with the control. Dough tenacity increased with BF addition, being higher than in WF dough only when large PS were added, while samples with medium and small PS presented a lower tenacity in comparison with the control. Dough extensibility decreased significantly in all samples when BF increased, as follows: M ˃ S ˃ L. Dough viscoelastic moduli increased proportionally when adding large PS, while the addition of medium PS (5–15%) and small PS decreased it. Bread firmness, springiness, and gumminess rose proportionally with the addition level. Bread volume decreased when BF increased, and medium PS had a good influence on this parameter. Bread porosity and elasticity presented higher values than for the control bread, but these decreased when the BF amount increased. Flour and bread crust and crumb color parameters were also influenced by different fractions of BF addition.

The effect of varietal traits of durum wheat on the technological and baking qualities of flour when mixed with bread wheat

The development of bakery industry is possible due to the use of such non-traditional raw materials as durum wheat. The purpose of the current study was to estimate the effect of varietal traits of durum wheat when mixed with bread wheat according to the results of rheological parameters of dough, technological and bakery estimation of flour. There have been studied technological indicators of grain, rheological and physical parameters of dough, general bakery estimation. There has been established that the high gas-forming ability of durum wheat allows it to be used (30%) as bread wheat improver during baking. However, the positive effect was present not in all years of the study. There has been estimated an improvement effect due to mutual compensation of the missing components and complementarity of the bread and durum wheat varieties. There was found that in 2008, 2010 there was practically no improvement effect when durum wheat flour was added to the mixture in a ratio of 30:70%. There was established that in 2015 the maximum bread volume of 930 cm3 and a good bakery estimation (flat surface, oval shape, golden brown crust, as well as fine thin-walled porosity with elastic light crumb) were obtained by adding bread wheat varieties to durum wheat varieties, which during the year of the study there was formed weak grain (dilute of dough was 110 u.f.; valorigraphic number was 46 u.v.). In 2020, the varieties used in the mixtures of both spring bread and durum wheat were of high quality, and bakery estimation gave excellent indicators both in the control (the variety ‘Tulaykovskaya 108’ with 1300 cm3) and in the mixtures with 1140–1255 cm3; the appearance of bread and crumb in almost all variants had an excellent mark. The largest volume of bread, 1255 cm3, was obtained when the durum wheat variety ‘Bezenchukskaya Niva’ was added to the mixture. Adding durum wheat flour to the mixture in an amount of 30:70% when baking bread reduced its staleness by 6.5% relative to the control (bread wheat); bread remains fresh for a long time with an elastic, quickly regenerated crumb.

The effect of Zimbabwean tannin-free sorghum flour substitution on fine dried noodles quality characteristics

Sorghum crop is a food-security cereal crop of enormous importance in numerous parts across the whole world. To assess the effect of Zimbabwean Macia sorghum on fine dried noodles characteristics, composite flours comprising 10%, 20%, and 30% sorghum were investigated for their physicochemical composition, dough rheological parameters, and sensory analysis of the final dried noodles. Sorghum addition (10%–30%) resulted in a significant decrease in the protein and moisture content while it increased fat and ash content. With the increase of sorghum content, peak viscosity, trough viscosity, final viscosity demonstrated an upward trend. Starch pasting properties and the gluten network are key in the determination of the hardness of noodles. Hardness (r = 0.860) and Chewiness (r = 0.862) were positively correlated with protein content. Chewiness had a negative correlation with fat (r = -0.893) and ash (r = -0.899). As the amount of sorghum added increases, the color of the fine dried noodles becomes grayer. The existence of polyphenol oxidase enzymes and a higher amount of ash may be related to noodle discoloration. In the sensory evaluation, the total score of fine dried noodles added with 10% sorghum was not significantly different from that of the control group. Increasing the sorghum proportion had adverse effects although noodles produced were still acceptable.

The study results of biochemical properties of naked oats and physical properties of the dough mixtures with wheat flour

Adding oat products to composite mixtures during baking increases the biological value of a new product. The purpose of the current study was to assess the biochemical properties of grain of the naked oat varieties ‘Baget’ and ‘Bekas’, to establish the rheological parameters of dough mixtures obtained by mixing white oat flour and whole grain flour with high-quality wheat flour according to the farinographic analysis. The introduction of oat products into the mixture affects the structural and mechanical indicators of the dough and can improve or worsen the quality indicators of bakery products. It is the decoding of the diagrams (Brabender farinograph, Chopin alveograph, etc.) that satisfy the questions related to the study of dough, with the characteristics of the physical properties of dough. There has been established a high nutritional grain value of the naked oat varieties (whole grain and white flour), when the protein percentage was on 5.3–7.6% more than in wheat flour and oil content was almost 6–5 times higher, which indicated great opportunities for using this grain crop in bakery. The study of the rheological parameters of dough showed that in composite mixtures the type of ingredients (whole grain flour, white flour) and the proportion of naked oats products (10, 20, 30%) differently affect the physical properties of dough, i.e. in relation to premium wheat flour, dilution of dough increases on 40–140 u.f., resistance of dough to extension (stability) reduces on 2.5–6.0 min and valorigraphic number reduces on 10–36 u.v. When mixing with white oat flour compared to whole grain, the physical properties of the dough are characterized by the best indicators, however, the introduction of whole-ground oat flour in the mixture retains all the benefits of oat grain. There were no significant differences between the naked oat varieties ‘Baget’ and ‘Bekas’ in the effect on the rheological parameters of the dough. When using oat flour in mixtures, there was identified a tendency to deterioration of the physical properties of dough, the differences were significant in terms of the resistance of dough to extension (stability) and valorigraphic number.

Identifying functional characteristics of soft white wheat for saltine crackers

AbstractBackground and objectivesSoft red winter (SRW) wheat has been traditionally used in the manufacture of cookie and cracker products in Latin America; however, in some years SRW has experienced a supply shortage due to poor planting and/or crop conditions. Therefore, the demand for soft white wheat (SWH) for such products is increasing in Latin American markets, but buyers have been uncertain as to appropriate SWH contract specifications as SWH functions differently from SRW in cracker products. The objective of this study was to identify the optimal grain protein level and flour specifications of SWH for saltine crackers. SWH blends of varying grain protein contents from 8.7% to 12.5% were used to make saltine crackers. Flour solvent retention capacity (SRC), gluten and dough characteristics, and cracker‐baking performance were evaluated.FindingsThe sodium carbonate SRC increased from 71.9% to 75.0%, sucrose SRC from 83.4% to 94.2%, and lactic acid SRC from 98.0% to 113.3% as SWH protein content increased from 8.7% to 12.5%. Dough concurrently became more extensible (L: 109.0–143.0 mm) and deformation energy (W: 91.5–133.5 (10−4 J)) increased with higher protein content, especially in the range of 10.5%–12.5%. Cracker stack height (6.65–7.10 cm), stack height‐to‐weight ratio (0.196–0.210), and texture (breaking force: 1,934.9–3,158.2 g) gradually increased with increasing protein levels. The flour lactic acid SRC and dough rheological parameters (measured by Farinograph, Alveograph, and GlutoPeak) were significantly correlated with the cracker stack height‐to‐weight ratio and texture.ConclusionsSWH of grain protein content of 10.5%–11.6% had intermediate lactic acid SRC and dough strength that produced saltine crackers with appropriate stack height (6.95–7.10 cm) and desirable texture (2,172.9–2,473.8 g).Significance and noveltyThis research identified the SWH functionalities for saltine crackers and provided an initial starting point for Latin America and other buyers, millers, and bakers to better utilize SWH for cracker manufacturing.

Evaluating the traditional bread properties with new formula: Affected by triticale and cress seed gum.

During recent years, composite bread is more popular among consumers due to its functional and nutritional properties. Among cereals, triticale has been studied, along with careful observation of its characteristics. In addition, hydrocolloids can be replaced as an appropriate resource due to a decrease in the gluten content. The present study aimed to evaluate the effect of triticale flour replacement at the levels of 0, 100, 150, and 250 g/kg, and cress seed gum at the concentrations of 0, 3, 6, and 10 g/kg on the rheological parameters of dough and physicochemical, textural, microstructural, and sensory properties of bread. Based on the results, formula including composite flour (150 g/kg triticale flour+850 g/kg wheat flour) and cress seed gum at 6 g/kg was the best formulation for improving the texture, color parameters, and general acceptance of both types of bread (Barbari and Lavash). Regarding the Iranian Barbari bread, cress seed gum increased the specific volume, porosity, and brightness, while reduced the hardness compared to the control. Besides, sensory evaluation manifested that 150 g/kg of wheat flour could be replaced with triticale flour for providing a good quality of bread. In conclusion, the addition of 150 g/kg of triticale and 6 g/kg of cress seed gum into composite flour and bread formulations had positive effects on all properties measured in both types of bread.

Insecticidal activity of Artemisia herba-alba and effects on wheat flour quality in storage

This study investigated insecticidal activity of Artemisia herba-alba essential oil (EO) against Tribolium castaneum adults and its impacts on wheat flour quality. GC/MS analysis of the EOs of A. herba-alba showed a predominance of β-thujone (27.79%), camphor (22.65%), chrysanthenone (17.97%) and α-thujone (13.56%). Therefore, the median effective concentrations (LC50 value) of Artemisia herba-alba essential oil used for preliminary screening tests were evaluated. Insect mortalities, occupation space conditions and wheat flour quality were investigated after 30 and 60 days of storage period. The results showed that mortality varies depending on occupation space and storage duration, which reached 42.15% and 59.8% after 30 and 60 days of storage, respectively. Furthermore, moisture, ash, gluten, falling number contents were examined according to international standards. Indeed, rheological dough parameters were examined using a Chopin alveograph and according to ISO standards. Results indicated that A. herba-alba essential oil changed wheat flour physicochemical parameters but did not affect dough rheological parameters which correspond to international ISO standards.

Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour

Considering the nutritional value, whey is an excellent ingredient for the development of food products, in line with the concept of a circular economy for the reuse of industry by-products. The main objective of this work was to evaluate the impact of the whey addition on the rheology of wheat flour dough and breadmaking performance, using both empirical and fundamental methods. Different levels of commercial whey powder (0%, 12%, 16% and 20% w/w) were tested in a bread formulation previously optimized. Dough mixing tests were performed using Micro-doughLab and Consistograph equipment, to determine the water absorptions of different formulations and evaluate empirical rheology parameters related to mixing tolerances. Biaxial extension was applied by the Alveograph to simulate fermentation during the baking process. Fermented doughs were characterized in a Texturometer using penetration and extensibility tests, and by small amplitude oscillatory shear (SAOS) measurements, a fundamental rheology method, in a Rheometer applying frequency sweeps. Loaf volume and firmness were used to study the breadmaking quality. Despite a negative impact on the empirical rheology parameters of the dough and poorer baking results, the use of this by-product should be considered for nutritional and sustainability reasons. In addition, significant correlations (r2 > 0.60) between the dough rheology parameters obtained from the empirical measurements were established. Changes in the gluten structure were not accurately detected by the SAOS measurements and Texture Profile Analysis of the doughs, and a correlation between fundamental and empirical measurements was not found. Consistograph or Micro-doughLab devices can be used to estimate bread firmness. Extensional tests in the Texturometer, using SMS/Kieffer Dough and Gluten Extensibility Rig, may predict loaf volume.

Effects of water absorption and salt on discrimination of wheat gluten strength assessed by dough mixing and protein composition

This study evaluated the influence of water absorption and salt on dough rheological parameters used to discriminate gluten strength of bread wheat genotypes using a mixograph. The goal was to assess the need to optimize absorption which limits the efficiency of screening large sample sets of flour for breadmaking quality. Nineteen hard red winter wheat flours varying widely in absorption were evaluated using a 2-g micro-mixograph under conditions of constant and optimized (farinograph-based) absorption without and with salt, and were further evaluated in relation to gluten protein composition. Differences in discrimination of gluten strength between absorption protocols were small. Both procedures yielded dough development time and work input values that were highly correlated with HMW glutenin content and its ratio to soluble prolamins, but were poorly correlated with protein content. Using salt in dough mixing revealed significant genotype by salt interactions, and significantly increased dough development time and work input, but did not affect correlations to protein composition. Considering aspects of screening efficiency, relationships to protein composition, and the unpredictable effect of salt on gluten strength of different genotypes, it was concluded that the most effective procedure for efficiently evaluating gluten strength using the mixograph is to use constant absorption with salt.

INFLUENCE OF ADDITIVE PREMIX, WHEY PROTEINS, EXTRUDED AND GERMINATED FLOUR ON GLUTEN FREE DOUGH RHEOLOGICAL PARAMETERS AND FLATBREAD CHARACTERISTICS: A MIXTURE DESIGN APPROACH

Additives, elastic proteins and flour modification treatments such as germination and extrusion help in the enhancement of the viscoelastic as well as subjective properties of a dough system and flatbread characteristics. Hence, in the present study efforts were made to substitute the gluten free formulation with modified flours as well as elastic proteins and additives. Mixture design approach was used for the purpose using central composite design. Response variables were dough rheological parameters like stickiness and strength along with flatbread characteristics like L value, tear force and extensibility. Regression equations were developed to predict the responses of dough rheological parameters and flatbread characteristics. 3D plots were drawn to understand the behavior of these responses. Optimised levels were 1.5% additive premix, 10% extruded flour, 20% germinated flour and 5% whey protein that resulted in 39.09 g dough stickiness, 2.14 g dough strength, 40.9 L value, 224.67 g tear force and 1.70 mm extensibility. Principle component analysis showed significant relationship between dough rheological parameters (dough stickiness, dough strength) and flatbread characteristics (L value, tear force extensibility).

Simple tests as tools for vital wheat gluten evaluation

PurposeThe purpose of this paper is to evaluate the viscoelastic quality of commercial vital wheat glutens from different origins (A and B) through simple tests, and correlate these results with dough rheological parameters measured using more complex equipment (farinograph and extensograph) and with bread quality characteristics (specific volume and crumb firmness) obtained from wheat flour fortified with 7 g/100 g of vital gluten.Design/methodology/approachFor the evaluation of vital gluten quality, two commercial vital wheat gluten named A and B were used. The simple tests performed with these samples were wet and dry gluten contents and index gluten, extensbility test and expansion test. The Pearson correlation was performed among data from dough rheological tests (farinograph and extensograph) and bread quality parameters (specific volume (SV) and crumb firmness) obtained from the fortification of wheat flour with 7 g/100 g of VGA or VGB (previous work, data not shown).FindingsThe simple tests showed differences in the viscoelastic properties of vital gluten A and B; vital gluten A presented higher elasticity and lower extensibility than vital gluten B, and the gluten ball of sample A presented higher SV. By correlation analysis, it was verified that the simple tests studied may be useful to assess the baking performance of commercial vital gluten when this product is added to wheat flour for its fortification. Furthermore, the results indicate the need for more information on vital wheat gluten proteins for its commercialisation and use.Originality/valueThis work is very important, not just for the scientific community, but also for the bakery industry, that requires more information about vital wheat gluten before its use in bread making. As there are great differences in the protein quality of commercial vital wheat glutens and their functionality, the study was developed to solve this problem.

Breadmaking quality and yield response to the green leaf area duration caused by fluxapyroxad under three nitrogen rates in wheat affected with tan spot

Tan spot caused by the necrotroph pathogen Pyrenophora tritici-repentis (Died.) Drechs. [anamorph Drechslera tritici-repentis) (Died.) Shoem] causes reductions in yield and grain quality of wheat (Triticum aestivum L.) by affecting the photosynthetically active area of the crop which could affect grain protein content (GPC) and breadmaking parameters. Nitrogen (N) fertilization is required for achieving high yields and quality in wheat but can exert a profound effect on disease development and fungicide efficacy. The active ingredient fluxapyroxad, belonging to the carboxamides chemical group, not only control fungal pathogens and reduce disease progression but also, might increase green leaf area duration of the crop. We evaluated the effect of fungicide applications containing a carboxamide, in a mixture with triazole and strobilurin (TSC), above a double-mixture (triazole and strobilurin) (TS) under three N rates, on tan spot severity, healthy area duration (HAD), flag leaf healthy area duration (FLHAD) and grain yield. We also assessed its impact on GPC, wet gluten content, loaf volume and dough rheological parameters in wheat. Two field experiments were conducted during 2014 and 2015 in a split-split plot design with three fungicide treatments as main plots and three N fertilization rates as sub-plots using a susceptible cultivar (Baguette 11, Nidera). Treatment TSC significantly reduced the area under disease progress curve (AUDPC) and this was associated with increased HAD and FLHAD resulting in higher yields when compared to the TS treatment and the untreated control. The AUDPC values were lower with higher N rates in the untreated plots. The GPC and wet gluten content increased in untreated plots under 0 kg N ha−1 and 70 kg N ha−1 rate and was reduced following fungicide applications, however, this was reverted with the maximum N rate (140 kg N ha−1). Increases in GPC and wet gluten content in the untreated plots did not improve loaf volume and breadmaking parameters of wheat which only enhanced following fungicide application and N fertilization.

Influence of Low‐Molecular‐Weight Glutenin Subunit Haplotypes on Dough Rheology in Elite Common Wheat Varieties

The low‐molecular‐weight glutenin subunits (LMW‐GSs) are a class of wheat seed storage proteins encoded by a multigene family located at the Glu‐3 loci that influences wheat end‐use quality. Owing to ambiguities in the LMW‐GS allele nomenclature and to the complexity of the Glu‐3 loci organization, a clear relationship between LMW‐GS alleles and wheat end‐use quality has not been adequately determined. In the present study, four sets of elite common wheat varieties were analyzed for their LMW‐GS genic profile, along with their dough rheology and end‐product baking properties. Among these varieties, variation at the Glu‐A3 locus had a major impact on the analyzed dough rheology parameters, followed by the Glu‐B3 and Glu‐D3 loci. Also, the genes located at the linkage groups Glu‐A3‐3, Glu‐B3‐3, and Glu‐D3‐5 were more highly associated with dough strength, mixing, and extensibility properties. Results obtained in this study clearly indicate that there are specific LMW‐GS haplotypes that are more highly associated than others to variation in dough rheology.

Improving the baking quality of bread wheat using rapid tests and genomics: The prediction of dough rheological parameters by gluten peak indices and genomic selection models

The measurement of baking quality by dough mixing and viscoelastic tests is often labor-intensive and time-consuming, thus the possibility to predict these rheological parameters either by rapid tests or genomic selection models based on molecular markers was investigated in this study. A winter wheat breeding population of 128 genotypes was measured for its rheological parameters, gluten peak indices and other rapid test variables in multiple environments. The prediction accuracy of the rheological parameters was assessed in different cross-validation schemes, reflecting scenarios encountered either in food-processing or by plant breeders. Predictions based on gluten peak indices (r = 0.41–0.82) outperformed the other investigated rapid tests in the food-processing scenario. The combination of gluten peak indices with sedimentation value and protein content gave furthermore the overall highest prediction accuracy (r = 0.70). Cross-validation results from the plant breeding scenario revealed that the prediction accuracy of genomic selection models was merely slightly lower (r = 0.42) than using a combination of sedimentation value and protein content (r = 0.44). Merging gluten peak indices with genomic estimated breeding values resulted in a higher accuracy than either method alone (r = 0.52), and was a promising strategy to select for baking quality in wheat breeding.