A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars

Abstract

The study assessed the quality parameters of grain and flour, the rheological properties of dough and the quality of bread prepared from flour of hybrid cultivars of wheat in comparison with population cultivars of wheat. As the interest in wheat hybrids cultivars from the agricultural and milling industry is growing, their technological value of grain and flour was evaluated at two levels of nitrogen fertilisation (N1—110 kg/ha, N2—150 kg/ha). Increasing the fertilisation (N2) produced a significant influence on the crude protein and gluten content in the flour, as well as the moisture of the crumb and the yield of the dough without impacting other rheological traits and parameters of bread baking process. The performed principal component analysis (PCA) allowed for identification of the best cultivars among the studied wheat cultivars (Hybery and Hyvento). The hybrid cultivar Hyvento was characterised by favourable qualitative traits of the grain (vitreousness, crude protein content) and rheological parameters of the dough (bread volume), however, it had lower baking quality parameters. Among the hybrid cultivars, the best applicability for baking purposes was Hybery due to the favourable values of the baking process parameters and bread quality (bread yield, bread volume, Dallmann porosity index of crumb). Hybrid cultivars of wheat can therefore be used for the production of bread and be an alternative in agricultural production for population cultivars, which will contribute to filling the knowledge gap for the hybrid wheat cultivars.

A Comparative Assessment of Agronomic and Baking Qualities of Modern/Old Varieties and Landraces of Wheat Grown in Calabria (Italy)

“…Overall, WAC was positively correlated with GP (r: 0.56), YI (r: 0.69), WGC (r: 0.77), ARPL (r: 0.47) and FSD (r: 0.55) and negatively correlated with GI (r: −0.73). FQN was positively correlated with FDDT (r: 0.4) and FS (r: 0.63), but an inverse correlation was found in relation to FSD (r: −0.56), as also reported in Jańczak-Pieniążek et al [ 68 ], where a stronger negative correlation was found. Breads made from the flour obtained from the two landraces were characterized by a significant difference.…”

RNA-Seq transcriptome profiling of immature grain wheat is a technique for understanding comparative modeling of baking quality

“…The content of gliadins and glutenins 6 , optimal water absorption, rheological parameters 8 and grain hardness 9 are correlated to high baking quality. Determination of flour water absorption, as well as the results of the farinographic analysis of the flour play a key role in the assessment of wheat flour baking quality 10 . However, improving baking quality is a challenge for wheat breeders due to the time-consuming and costly testing forcing breeders to postpone sophisticated quality tests to the very last phases of variety development 11 .…”

Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality

“…Among maize and sorghum, the wheat and barley are also two of the most cultivated cereal grains in the world. Barley is the most used cereal for brewing [1], whereas wheat is the most used one for bakery products due to its unique viscoelastic properties we underlined in their article by Ja ńczak-Pieni ą żek et al [3]. According to them, the wheat variety influences in a significant way the bread quality from the technological and quality point of view.…”

“…The quality of various bakery types have been reported in different ways in this Special Issue through baking loss, bread yield, bread volume, dallmann porosity, index of crumb, crumb moisture content [3], compositional analysis, loaf volume, crumb porosity, elasticity, colour parameters, texture properties, sensory ones through nose system, descriptive method [4], preferential method [2], free sugar content, total flavonoid content, total phenolic content, radical scavenging activity [8], carbohydrates, organic acids, folic acid, minerals [11], e.g., These methods are common ones used in the international literature to analyze bakery products quality from the nutritional and technological point of view. An innovative approach by using multivariate analysis as a statistical tool to evaluate bread quality in order to classified as a specific type of food product according to a standard database was reported in this Special Issue by Popescu et al [13].…”

“…The works published in this Special Issue presented recent advances in cereals, legumes and oilseeds grain products rheology and quality in different directions of research, such as obtaining special food products such as gluten-free ones [10,11], with a lower sodium content [12], novel ones by partial replacement of wheat flour with other flour types [2,8,9], or by combining different ingredients [1,10] which are high nutritional quality by improving the quality of raw materials to be used [3,7] or of the bakery products, by using ingredients with a high nutritional value [4,5,9] and using different technological methods [6], etc. In addition, novel methods to evaluate bread quality [13] and by-products valorization through circular economy approaches [14][15][16] have been developed in an extensive way in this Special Issue.…”