Falling Number Research Articles

EFFECTS OF SOWING DATE AND LOCATIONS ON THE SELECTED WHEAT CULTIVARS QUALITY PERFORMANCE

The current study was aimed assessing the effects of cultivars, sowing date and locations on bread wheat (Triticum aestivum L) quality parameters grain protein concentration (GP), Gluten Index GI, falling number (FN), Water absorption capacity (WAC %), Pasting temperature (PT), and loaf volume (LV) of five bread wheat cultivars viz. Alla, Hassad, Charmo, Maaroof, and Adana as control, two sowing dates (Nov 15th, Dec 15th) at each location under rainfed environment. Grain samples were obtained from previous field experiments were conducted at two locations of Sulaimani Governate in Iraq-Kurdistan-region, Qlyasan and Halabja, during growing seasons 2018-2019. The experiments were conducted using RCBD within split plot arrangement with three replicates. Result for companied analysis, showed that cultivars sowing date, locations, the interactions CS, CL, and SL and tri-interaction CSL were high significantly affects to all quality traits except GP for location, LV for SL and GP for CS interaction, which were non-significant. The results confirmed that sowing wheat lately is an accept option for maximizing GP, GI, PT, and LV, while, optimum sowing was increasing FN and WA traits, regardless of cultivar or location. Wheat grown at Qlyasan appeared to have more GP content, FN, WA, PT, and LV, while Halabja location to have stronger gluten quality (GI). The di-interactions viz. CS, CL, and SL and tri-interaction CSL played a significant important role in changing or modifying the values of the quality traits.

A major falling number locus on chromosome 4B governs resistance to pre-harvest sprouting in bread wheat line Soru#1

Pre-harvest sprouting (PHS) is a serious threat to wheat quality and occurs when maturing seeds on plants encounter substantial rain before harvest. In the present study, the genetics of PHS resistance were studied using a population of 131 recombinant inbred lines (RILs) from a cross between Soru#1 and Naxos. The population was genotyped with the Illumina 90 K and Axiom 35 K wheat SNP arrays and tested in field trials across two locations in Norway and one in China. Seed dormancy as a measure of sprouting damage was evaluated using germination index (GI) and falling number (FN). Days to heading, days to maturity, and plant height were also recorded to evaluate their potential impact on PHS. Thirteen PHS-related quantitative trait loci (QTL) were detected. The most consistent QTL for FN, contributed by Soru#1, on the long arm of chromosome 4B explained 10.0–19.2% of the phenotypic variation across trials. Other important PHS resistance QTL from Soru#1 detected on chromosome arms 2AL, 2BL, and 4BS, affected both GI and FN. Naxos carried favorable QTL alleles for PHS resistance on chromosome arm 4AS and the Phs1 allele on 4AL. The reduced height Rht-D1 and vernalization Vrn-A1 alleles were the major determinants of plant height and earliness; however, these traits had minimal impact on the genetic control of PHS resistance in this population. Thus, both parents contributed valuable alleles for improving PHS resistance in breeding programs.

A critical review of the factors influencing pre‐harvest sprouting of wheat

AbstractPre‐harvest sprouting (PHS) is a global issue affecting a multitude of crops, including wheat (Triticum aestivum L.). The combination of conducive conditions and a lack of genetic seed dormancy results in the sprouting of intact grain at or prior to harvesting. The initiation of germination synthesizes gibberellic acid resulting in the activation of the alpha‐amylase synthesis via a calcium‐dependent signal transduction pathway. Alpha‐amylase synthesized via this pathway degrades the endosperm, decreasing bread‐making quality. A commonly used indicator for bread‐making quality is the Hagberg Falling Number. Environmental, phenotypic, genetic, and management factors influence the susceptibility of wheat to PHS. Rainfall, temperature, and relative humidity are commonly associated with PHS. The combination of these conditions results in the greatest severity of PHS. Morphological features such as awns and epicuticular waxes may increase the quantity of rainfall retained against the grain, increasing the risk of PHS. Similarly, management factors such as fertilization and fungicide application also may increase the risk of PHS occurring. Further research is necessary to understand the mechanisms and impact of management factors on PHS. Additionally, further investigations are needed to explore how environmental and genotypic interactions affect PHS susceptibility.

Genotype‐by‐environment interaction for wheat falling number performance due to late maturity α‐amylase

AbstractLate maturity α‐amylase (LMA) is known to reduce falling number (FN) in wheat (Triticum aestivum L.), similar to the effect of preharvest sprouting (PHS) and frost, which can result in grain parcels testing below trading thresholds. Hence, Grains Australia mandates that new Australian wheat cultivars must be at a low risk of LMA expression to receive a milling classification. The multi‐environment trial dataset contained 34 environments not affected by PHS or frost and was analyzed using a five‐factor analytic linear mixed model. Factor 1 accounted for 71.4% of the genetic variation in FN, factor 2 accounted for 8.8%, factor 3 accounted for 5.7%, factor 4 accounted for 3.5%, and factor 5 accounted for 3.1%. The interaction class (iClass) summary method was used to assist in the characterization of crossover genotype‐by‐environment interaction (G × E). Poorer FN performance was best observed in the “ppp” iClass, which indicated a minor, but significant, response to crossover G × E. The environment loadings for factor 1 were associated with mild ripening conditions, characterized by fewer days above 28°C, increased rainfall, and increased variation in daily maximum temperature and relative humidity. Factors 2 and 3 were associated with “cool shock” conditions, where the maximum temperature for 1 day was above 24°C followed by at least three consecutive days below 18°C during the grain fill period. This study provides further evidence of the crossover G × E present for FN associated with LMA, poor FN performance in genotypes that express higher levels of LMA, and the environmental conditions that contribute to LMA expression.

Impact of Rye Malt with Various Diastatic Activity on Wholegrain Rye Flour Rheology and Sugar Formation in Scalding and Fermentation Processes.

Amylase activity in rye flour plays a crucial role in the production of rye bread. When preparing a scald in rye bread production, diastatic rye malt is utilized to augment the amylase activity of the rye flour. This study investigated the effects of the diastatic power (DP) and concentration of rye malt on the Falling Number (FN) and the rheological properties of rye flour. Additionally, it examined reducing sugars in the scalding process and fermentation. Mixolab results provided comprehensive data on dough properties at different temperature stages, highlighting significant changes in starch gelatinization and enzyme activity due to varying malt diastatic power and concentrations. The decline in the gelatinization index (C3-C2) indicated faster starch gelatinization with increased diastatic power. Adding rye malt significantly increased maltose content in the saccharified and fermented scald, promoting a favorable environment for lactic acid bacteria and yeasts. FN and Amylograph results showed that less active malt (DP 170, 179 °WK), at a 1.5% concentration, could achieve similar effects as the more active malt (DP 362, 408 °WK) at 0.5%. Adding rye malt to rye flour allows for the regulation of the flour's rheological properties and FN, adjustable based on malt DP and concentration.

Assessing Falling Number Stability Increases the Genomic Prediction Ability of Pre-Harvest Sprouting Resistance in Common Winter Wheat.

Pre-harvest sprouting (PHS) resistance is a complex trait, and many genes influencing the germination process of winter wheat have already been described. In the light of interannual climate variation, breeding for PHS resistance will remain mandatory for wheat breeders. Several tests and traits are used to assess PHS resistance, i.e., sprouting scores, germination index, and falling number (FN), but the variation of these traits is highly dependent on the weather conditions during field trials. Here, we present a method to assess falling number stability (FNS) employing an after-ripening period and the wetting of the kernels to improve trait variation and thus trait heritability. Different genome-based prediction scenarios within and across two subsequent seasons based on overall 400 breeding lines were applied to assess the predictive abilities of the different traits. Based on FNS, the genome-based prediction of the breeding values of wheat breeding material showed higher correlations across seasons (r=0.505-0.548) compared to those obtained for other traits for PHS assessment (r=0.216-0.501). By weighting PHS-associated quantitative trait loci (QTL) in the prediction model, the average predictive abilities for FNS increased from 0.585 to 0.648 within the season 2014/2015 and from 0.649 to 0.714 within the season 2015/2016. We found that markers in the Phs-A1 region on chromosome 4A had the highest effect on the predictive abilities for FNS, confirming the influence of this QTL in wheat breeding material, whereas the dwarfing genes Rht-B1 and Rht-D1 and the wheat-rye translocated chromosome T1RS.1BL exhibited effects, which are well-known, on FN per se exclusively.

Harnessing enviromics to predict climate‐impacted high‐profile traits to assist informed decisions in agriculture

AbstractModern agriculture is a complex system that demands real‐time and large‐scale quantification of trait values for evidence‐based decisions. However, high‐profile traits determining market values often lack high‐throughput phenotyping technologies to achieve this objective; therefore, risks of undermining crop values through arbitrary decisions are high. Because environmental conditions are major contributors to performance fluctuation, with the contemporary informatics infrastructures, we proposed enviromic prediction as a potential strategy to assess traits for informed decisions. We demonstrated this concept with wheat falling number (FN), a critical end‐use quality trait that significantly impacts wheat market values but is measured using a low‐throughput technology. Using 8 years of FN records from elite variety testing trials, we developed a predictive model capturing the general trend of FN based on biologically meaningful environmental conditions. An explicit environmental index that was highly correlated (r = 0.646) with the FN trend observed from variety testing trials was identified. An independent validation experiment verified the biological relevance of this index. An enviromic prediction model based on this index achieved accurate and on‐target predictions for the FN trend in new growing seasons. Two applications designed for production fields illustrated how such enviromic prediction models could assist informed decision along the food supply chain. We envision that enviromic prediction would have a vital role in sustaining food security amidst rapidly changing climate. As conducting variety testing trials is a standard component in modern agricultural industry, the strategy of leveraging historical trial data is widely applicable for other high‐profile traits in various crops.

A study to clarify whether sunn pest (Eurygaster integriceps) increases amylase activity in wheat

There is uncertainty as to whether amylase is injected into wheat kernels by the sunn pest (SP). There are conflicting results in the literature as to whether the amylolytic activity (AA) of insect-damaged wheat is increased. Therefore, the research question of this study is whether amylase is injected into wheat kernels by SP. Two bread wheat cultivars with different levels of SP-damage were used (first year Golia 2.35 % SP damaged kernel ratio [SPDR], second year Golia 3.92 % SPDR and Sagittario 7.8 % SPDR). Sound and SP-damaged wheat (SPDW) kernels were manually separated. In addition, SPDW kernels were divided into four categories according to their infection rates. The AA of these different wheats was determined by using AACC methods 22-05.01 and 56–81.04. In cultivar Golia, the α-amylase activity of the most damaged wheat (C4/4 WGWF) was 9.5 times higher than that of the undamaged wheat. The SP-damaged samples had a lower Falling Number (FN), i.e. higher AA, than the undamaged samples in both cultivars. The FN values of the flour samples prepared from the 100 % SPDW were reduced by up to 40 % compared to the undamaged samples. In conclusion, we clearly found increased amylase activity in SPDW. As the proportion of insect-damaged kernels in the wheat mass increased, the AA of the wheat and its flour also increased, as did the proteolytic activity. Because the AA in some wheats is insufficient for bread-making, SPDW can be blended to sound wheat varieties within certain limits to reduce or reset the use of amylase base additives and reduce bread costs.

Качество зерна яровой мягкой пшеницы в Северо-Казахстанской области Республики Казахстан

Abstract. The purpose is to conduct a study of the quality of grain of industrial crops of soft spring wheat for food purposes in the conditions of Kazakhstan. Methods. The studies were carried out in 2019–2020 on industrial crops of spring soft wheat in the conditions of the North Kazakhstan region of the Republic of Kazakhstan. Under field conditions, grain shattering and germination were determined. Under laboratory conditions – the content of gluten, protein, the nature of the grain and the falling number. The refraction of the grain mass was determined. The studies were carried out using conventional methods. Results. Four wheat varieties Boevchanka, Omskaya 36, Omskaya 38 and Uralosibirskaya were studied. On average, over two years, Omskaya 36 (9.1 %) and Uralosibirskaya (9 %) crumbled the most. The germination of grains on the vine was the highest in variety Omskaya 38 (3.4 %). The total refraction of wheat grain mass in 2019 was 3.3, and in 2020 – 3.8, due to an increase in graded impurities and valuable grain waste by 0.5 %. Among the studied varieties, the Boevchanka variety had the maximum amount of gluten (30 %) and protein (15.7 %). An analysis of the nature of the grain showed that the varieties Omskaya 36 (740 g/l) and Boevchanka (733.9 g/l) formed the highest quality grain. The fall number of varieties varied with weather conditions. No varietal differences were found. Scientific novelty. For the first time, the grain quality indicators of soft spring wheat for the intended purpose were studied. Wheat varieties cultivated at the enterprise formed grain II and III class for food.

Identification and validation of major and stable quantitative trait locus for falling number in common wheat (Triticum aestivum L.).

A major and stable QTL, QFn.sau-1B.2, which can explain 13.6% of the PVE in FN and has a positive effect on resistance in SGR, was mapped and validated. The falling number (FN) is considered one of the most important quality traits of wheat grain and is the most important quality evaluation index for wheat trade worldwide. The quantitative trait loci (QTLs) for FN were mapped in three years of experiments. 23, 30, and 58 QTLs were identified using the ICIM-BIP, ICIM-MET, and ICIM-EPI methods, respectively. Among them, seven QTLs were considered stable. QFn.sau-1B.2, which was mapped to the 1BL chromosome, can explain 13.6% of the phenotypic variation on average and is considered a major and stable QTL for FN. This QTL was mapped in a 1cM interval and is flanked by the markers AX-110409346 and AX-108743901. Epistatic analysis indicated that QFN.sau-1B.2 has a strong influence on FN through both additive and epistatic effects. The Kompetitive Allele-Specific PCR marker KASP-AX-108743901, which is closely linked to QFn.sau-1B.2, was designed. The genetic effect of QFn.sau-1B.2 on FN was successfully confirmed in Chuannong18 × T1208 and CN17 × CN11 populations. Moreover, the results of the additive effects of favorable alleles for FN showed that the QTLs for FN had significant effects not only on FN but also on the resistance to spike germination. Within the interval of QFn.sau-1B.2, 147 high-confidence genes were found. According to the gene annotation and the transcriptome data, four genes might be associated with FN. QFn.sau-1B.2 may provide a new resource for the high-quality breeding of wheat in the future.

Precipitation causes quality losses of large economic relevance in wheat production

Abstract Adverse weather conditions can affect both crop yield quantity and yield quality. In wheat production, especially the risk of a downgrading due to low baking quality, as indicated by the Hagberg Falling Number, can cause large economic losses after precipitation events. We here estimate precipitation effects on the risk of such a downgrading and quantify the resulting economic losses. To this end, we leverage a panel dataset from the Swiss wheat varieties trial network (N = 1,859) and high-quality weather data. We use a fixed effects estimation framework to estimate precipitation effects and simulate economic losses. We find that precipitation close to harvest significantly increases the risk of a downgrading due to low baking quality. Moreover, downgrading events cause large revenue reductions of up to 1,445 Swiss francs per hectare. This adds new economic insights, highlights the role of weather-dependent crop quality, and provides a basis to improve risk management.

Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains.

With a suitable milling system, it is achievable to produce wholegrain flours that match the granulation and technological properties of refined flours while maintaining a complete nutritional profile. This process also minimizes the generation of additional industrial waste. This study aimed to characterize wholemeal flours with a fine granulation size of less than 160 µm: wheat (MWF), rye (MRF), spelt (MSF), barley (MBF), buckwheat (MBWF), and sorghum (MSGF). For comparison, the plain wheat flour type 530 (T530) was analyzed. The flours were assessed in terms of their chemical compositions and alpha amylase activities (the Falling Number assay), pasting properties (amylograph and a Rapid Visco Analyser (RVA)), water absorption using a farinograph, and technological quality based on their water (WRC) and sodium carbonate solvent retention capacity (SRC) profiles. Among the micronized wholemeal flours, wheat flour (MWF) exhibited the highest nutritional value, greatest water absorption, and highest final gelatinization temperature, but had the lowest energy value, carbohydrate content, water SRC, and sodium carbonate SRC. Wholemeal rye flour (MRF) displayed the lowest nutrient content and the highest amylolytic activity, water absorption, and sodium carbonate SRC. The plain wheat flour type 530 (T530) had the lowest water absorption. Special buckwheat flour (MBWF) showed the highest energy value due to its elevated carbohydrate content, along with the lowest sugar and TDF contents, amylolytic activity, and pasting temperature.

Development of Novel Monoclonal Antibodies to Wheat Alpha-Amylases Associated with Grain Quality Problems That Are Increasing with Climate Change.

Accurate, rapid testing platforms are essential for early detection and mitigation of late maturity α-amylase (LMA) and preharvest sprouting (PHS) in wheat. These conditions are characterized by elevated α-amylase levels and negatively impact flour quality, resulting in substantial economic losses. The Hagberg-Perten Falling Number (FN) method is the industry standard for measuring α-amylase activity in wheatmeal. However, FN does not directly detect α-amylase and has major limitations. Developing α-amylase immunoassays would potentially enable early, accurate detection regardless of testing environment. With this goal, we assessed an expression of α-amylase isoforms during seed development. Transcripts of three of the four isoforms were detected in developing and mature grain. These were cloned and used to develop E. coli expression lines expressing single isoforms. After assessing amino acid conservation between isoforms, we identified peptide sequences specific to a single isoform (TaAMY1) or that were conserved in all isoforms, to develop monoclonal antibodies with targeted specificities. Three monoclonal antibodies were developed, anti-TaAMY1-A, anti-TaAMY1-B, and anti-TaAMY1-C. All three detected endogenous α-amylase(s). Anti-TaAMY1-A was specific for TaAMY1, whereas anti-TaAMY1-C detected TaAMY1, 2, and 4. Thus, confirming that they possessed the intended specificities. All three antibodies were shown to be compatible for use with immuno-pulldown and immuno-assay applications.

Study of variability alpha-amylase isozymes in wheat varieties of Ukrainian breeding

Aim. To investigate the variability of alpha-amylase isoenzymes in soft wheat varieties of Ukrainian selection, created by breeding institutions located in different climatic zones (Forest Steppe and Steppe). Methods. Isoenzymes of alpha-amylase were detected by electrophoretic protein separation in a polyacrylamide gel. The fall number on the «Falling Number 1700» was determined. Results. For a representative assessment of the distribution of alpha-amylase isoenzymes, we studied the zoned varieties of common wheat from two breeding centers located in different climatic zones: the Institute of Plant Physiology and Genetics of the National Academy of Sciences of Ukraine, Kyiv (Forest-steppe) and the Breeding and Genetics Institute of the National Academy of Sciences, Odessa (Steppe). The variability of wheat grain alpha-amylase was revealed. A search for associations between alpha-amylase variants and resistance to pre-harvest grain germination was conducted. Conclusions. The prevalence of alpha-amylase isoenzyme variants in Ukrainian common wheat varieties was estimated. Among Odessa varieties, the AbCd alpha-amylase variant predominates with a frequency of 50.0 %. AbCd and AbCD phenotypes with a frequency of 38.8 % predominate in the selection varieties of the IFRG of the National Academy of Sciences of Ukraine. It was shown that the genotypes containing the AbCD and ABсD isoenzyme variant are more resistant to pre-harvest germination, and the ABCd and AbcD variants are less resistant to pre-harvest grain germination.

LMA or vivipary? Wheat grain can germinate precociously during grain maturation under the cool conditions used to induce late maturity alpha-amylase (LMA).

This study found that wheat (Triticum aestivum) grain can germinate precociously during the maturation phase of grain development, a phenomenon called vivipary that was associated with alpha-amylase induction. Farmers receive severe discounts for grain with low falling number (FN), an indicator that grain contains sufficiently elevated levels of the starch-digesting enzyme alpha-amylase to pose a risk to end-product quality. High grain alpha-amylase can result from: preharvest sprouting (PHS)/germination when mature wheat is rained on before harvest, or from late maturity alpha-amylase (LMA) when grain experiences cool temperatures during the soft dough stage of grain maturation (Zadoks growth stage 85). An initial LMA-induction experiment found that low FN was associated with premature visible germination, suggesting that cool and humid conditions caused vivipary. To examine whether LMA and vivipary are related, controlled environment experiments examined the conditions that induce vivipary, whether LMA could be induced without vivipary, and whether the pattern of alpha-amylase expression during vivipary better resembled PHS or LMA. Vivipary was induced in the soft to hard dough stages of grain development (Zadok's stages 83-87) both on agar and after misting of the mother plant. This premature germination was associated with elevated alpha-amylase activity. Vivipary was more strongly induced under the cooler conditions used for LMA-induction (18°C day/7.5°C night) than warmer conditions (25°C day/18°C night). Cool temperatures could induce LMA with little or no visible germination when low humidity was maintained, and susceptibility to vivipary was not always associated with LMA susceptibility in a panel of 8 varieties. Mature grain preharvest sprouting results in much higher alpha-amylase levels at the embryo-end of the kernel. In contrast, vivipary resulted in a more even distribution of alpha-amylase that was reminiscent of LMA. Vivipary can occur in susceptible varieties under moist, cool conditions, and the resulting alpha-amylase activity may result in low FN problems when a farm experiences cool, rainy conditions before the crop is mature. While there are genotypic differences in LMA and vivipary susceptibility, overlapping mechanisms are likely involved since they are similarly controlled by temperature and growth stage, and result in similar patterns of alpha-amylase expression.

Effect of Climatic Conditions on Wheat Starch Granule Size Distribution, Gelatinization and Flour Pasting Properties

The aim of this study was to determine the effects of different varieties, year and location of growing, and their interactions, on wheat starch and flour properties, and to analyze the relationship between these attributes. The set of 92 wheat samples chosen to cover wide ranges in the parameters commonly used for the assessment of wheat flour and starch properties was reduced to a representative set of 27 samples. The obtained results showed that wheat variety and year significantly affected maximum viscosity (MV), alpha–amylase activity (AA), amylose content (AM), volume proportion of A-, B- and C-starch granules, as well as gelatinization temperatures, while the year and location by year interaction had a significant effect on the falling number (FN). In this work, a number of significant correlations were observed among analyzed starch and flour properties. AA was mostly influenced by the changes in packing of starch granules and granule size distribution, while gelatinization temperatures were affected by particle size distribution. Additionally, when testing the suitability of the parameters for the estimation of alpha–amylase activity, it was determined that Amylograph was more reliable in predicting alpha–amylase than FN because it provided a better description of the state of flour starch complex.

Assessing Grain Yield and Achieving Enhanced Quality in Organic Farming: Efficiency of Winter Wheat Mixtures System

Organic agriculture is gaining prominence nowadays; however, the quantity and quality of organic products are still a matter of discussion, and various methods are being tested to fill these gaps. A three-year field experiment was conducted to evaluate the response of winter wheat varieties and their mixtures in grain yield and quality. Four single croppings of winter wheat cultivars and eight mixed cropping systems sown with mixed or alternative rows of two cultivars were compared. There was no significant difference between different mixtures with regard to grain yield, but the protein content (PC) was increased in the mixture for a low-quality variety, such as Vanessa. The highest wet gluten (WG) (18%) and falling number (FN) (268 s) were obtained in Butterfly-Lorien and Butterfly-Vanessa, respectively. Water absorption (WA) in Butterfly solely and all of its combinations showed the best results. The Illusion-Vanessa mixture showed the highest stability (7.19 min). The difference in the sowing method in mixtures did not influence the grain yield and grain quality, except for the dough stability. The potential for grain quality improvement elucidated in this study may apply to further research; however, one needs to consider if it depends on greater wheat variety, input materials, and their interaction, simultaneously with the expected overall benefits from this approach.

Application of the Falling Number Method in the Evaluation of the α-Amylase Activity of Malt Flour

The Falling Number (FN) test is not suitable for the determination of α-amylase activity in malt flour because the amylolytic activity is too high to be determined by the FN instrument. The aim of this study was to modify the FN method to allow quantification of high α-amylase activity in malt flour. The modifications were performed in two ways: using different amounts of malt flour (0.05, 0.1, 0.2, and 0.3 g) or by using malt extracts (0.5, 1, 2, 3, 4, 5, and 6 mL). In both cases, 6 g of standard wheat starch was used as substrate. The results of the modified methods were compared with the α-amylase activity determined by the standard Ceralpha method. Linear and nonlinear exponential regression was used to calculate the predicted amylase activity, and Bland-Altman analysis was used to measure the agreement between standard and modified methods. The modifications of the FN method using 0.1 g of malt flour showed that the modified method was able to accurately measure high levels of α-amylase activity in malt flour, and the results obtained by the modified method were in agreement with the results obtained by the standard Ceralpha method.

Yield and Grain Quality of Common Wheat (Triticum aestivum L.) Depending on the Different Farming Systems (Organic vs. Integrated vs. Conventional)

Genotype (cultivar), soil and climatic conditions, the agrotechnology used, and the interaction of the factors mentioned play a key role in the yield and quality of wheat grain. Currently, the European Union recommends the balanced use of mineral fertilisers and plant protection products in agricultural production (integrated production) or the use of only natural production methods (organic production). The aim of the study was to compare the yield and grain quality of four spring common wheat cultivars Harenda, Kandela, Mandaryna, and Serenada, grown under three farming systems: organic (ORG), integrated (INT), and conventional (CONV). A three-year field experiment was conducted between 2019 and 2021 at the Osiny Experimental Station (Poland, 51°27' N; 22°2' E). The results showed that significantly the highest wheat grain yield (GY) was obtained at INT, while the lowest was obtained at ORG. The physicochemical and rheological characteristics of the grain were significantly influenced by the cultivar factor and, with the exception of 1000 grain weight (TGW) and ash content (AC), by the farming system. There were also numerous interactions between the cultivar and farming systems, which suggests different performances of cultivars and, in fact, that some cultivars are better or worse suited to different production systems. The exceptions were protein content (PC) and falling number (FN), which were significantly highest in grain with CONV and lowest in grain with ORG farming systems.

Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses.

One of the food industry's challenges is to enhance bread quality from a nutritional point of view without impacting negatively sensorial characteristics and consumer decisions on product choice. This study aimed to assess the baking characteristics of wheat bread supplemented with quinoa flour (QF) of large, medium and small particle sizes at typical doses previously established based on an optimization process, and to evaluate the optimal bread from a physical, textural, nutritional, and sensorial point of view. The results showed a decrease in the Falling number index, water absorption, dough stability, speed of protein weakening, dough extensibility, and creep-recovery compliances for optimal wheat-quinoa composite samples with large and medium particle sizes; meanwhile, for the samples with small particle sizes an opposite trend was recorded, with the exception of dough extensibility. Dough fermentation parameters and bread volume rose for all optimal formulations, while firmness decreased compared to wheat bread. All optimal bread samples presented an improved nutritional profile depending on the particle size. The protein content was up to 19% higher, ash up to 13.8%, and lipids up to fifteen times higher. A noticeable enrichment in minerals (mainly K, Mg, Na, Zn, up to 2.3 times) and essential amino acids (with 13.53%) was also obtained for all optimal breads. From an acceptability point of view, the highest score (8.70) was recorded for the optimal bread with a QF of medium particle size. These findings offer processors new information which will be useful for diversifying bakery products with an enhanced nutritional profile.