Higher Wet Gluten Research Articles

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.

WINTER WHEAT MIXTURES INFLUENCE GRAIN RHEOLOGICAL AND MIXOLAB QUALITY

This study aims to investigate the effect of a mixture of winter wheat varieties on grain rheological characteristics and the quality of wheat flour analyzed by Mixolab. In the 2019-2020 growing season, a small plots experiment was carried out in an organically certified field in the Czech Republic. The experiment was conducted by randomized complete block design with three replicates, four winter wheat (Triticum aestivum L.) varieties with four mixtures of the same varieties in equal proportions. Based on the results, the expected grain yield was not achieved. The quality of wheat productivity was significantly different among treatments in terms of protein content, wet gluten, sedimentation value, and falling number (P < 0.001). Protein content ranged between 8.04% and 9.85%, mixtures of Butterfly + Lorien and Illusion + Lorien were higher in protein than Illusion and Vanessa varieties and their combination. The highest wet gluten was found under mixtures of Butterfly + Lorien varieties (19.34%) while sowing Butterfly variety gave the highest Zeleny test and falling number compared to other treatments. Butterfly + Lorien and Butterfly + Vanessa mixtures obtained good results for falling number at 250.67 and 272.67 seconds. There were significant differences in rheological quality parameters of winter wheat varieties analyzed by Mixolab including stability, weakening of protein, and starch (P < 0.01 and P < 0.001, except slope gamma). Although the observed benefits were limited to grain yield, mixtures of individual cultivars appear to be a potential tool to improve overall crop performance (grain quality).

Physico Chemical properties in Relation to Bread Making Quality of Ethiopian Improved Bread Wheat (Triticum aestivum L) Cultivores Grown at Kulumsa, Arsi, Ethiopia

Many food processing industries utilizing bread wheat as a raw material are being established in the country. As a result, information on physico-chemical characteristics to match intended end use quality is very essential. In line with this, this study was initiated with objectives to characterize the physico-chemical properties in relation to bread making quality and to classify bread wheat cultivars considered as soft and hard wheat based on quality traits characterized. The grain of 23 bread wheat cultivars was collected from Kulumsa Agricultural Research Center from harvest of 2011/12 cropping season and analyzed for grain physical and flour chemical quality characteristics. Significant variations in all parameters considered were observed among the cultivars except hectoliter weight (HLW). Thousand kernel weight (TKW), percent vitreous kernel (%Vk), average kernel size and particle size index (% PSI) were shown high significant difference (P<0.01) due to bread wheat genotypes. Mada Walabu got largest grain size, TKW and larger percentage PSI. Kakaba, Simba, Tay, Pavon 76, and Gassay were genotypes with superior protein quantity while Simba, Sirbo, Kakaba and Pavon 76 were those having higher wet gluten (WG), dry gluten (DG) and gluten water absorption (GWA). Cultivars with lower % PSI got higher WAB.

Effects of debranning and ultra-fine grinding on the quality of flour and cookies from blue wheat

The effects of debranning levels of 4 and 8% and ultra-fine grinding on physico-chemical, rheological, and pasting properties of wheat flour obtained from blue wheat, as well as cook quality, were investigated. The process of debranning decreased ash (from1.89 to 1.62%) and wet gluten content (from 44.68 to 38.81%), but increased the gluten index of wheat flours (from 12.95 to 17.82). Debranning had positive effects on color, rheological, pasting properties and quality of blue wheat cookies. The flours by kernel ultra-fine grinding had the highest wet gluten content (44.68%), L* value (87.14), water absorption (78.8 ml/100 mg), development time (4.7 min), cookie lightness (52.49) and the lowest particle diameter, b* value (2.92), and gluten index (12.95). Samples of bran ultra-fine grinding exhibited the maximum stability time (2.1min), resistance to extension (238 EU), paste viscosities, and the highest hardness, gumminess, and chewiness values of cookie dough. Debranning and ultra-fine grinding were useful in making the good properties of wheat flour and cookies. Key words: Blue wheat, debranning, ultra-fine grinding, cookies.