Evolution of bread-making quality of Spanish bread-wheat genotypes

Abstract

In this study, 36 Spanish wheat genotypes (five modern commercial cultivars, four cultivars introduced after the green revolution and 27 landraces from northwestern Spain) were evaluated. Grain (yield, specific weight, protein content and falling number) and flour (yield, protein content, Zeleny index, wet gluten and gluten index) properties were analyzed. Dough behaviour during mixing (DoughLAB) and handling (alveograph) was also considered. An evolution in grain and flour properties was observed over time. In modern cultivars, grain yield was improved owing to higher grain production. In landraces, higher grain yields were related to larger grain size. Unlike in landraces, an inverse correlation between grain yield and protein content was found in modern cultivars. In addition, because of their high protein quality, modern cultivars surpassed landraces in bread-making properties. Landraces showed considerable variability in protein quality and scored lower curve configuration ratio values than other cultivars with similar strength. Cultivars introduced after the green revolution reached the highest levels of bread-making quality, a feature attributable to their high protein quality.Additional key words: alveograph, biodiversity, landraces, mixing behaviour, Triticum aestivum. Resumen Evolución de la calidad panadera de variedades de trigo cultivadas en EspañaEn este estudio se han evaluado 36 genotipos de trigo cultivados en España (cinco cultivares comerciales actuales, cuatro cultivares introducidos después de la revolución verde y 27 variedades autóctonas del noroeste de España). Se han analizado tanto las características del grano (rendimiento, peso específico, contenido proteico e índice de caída) como las de la harina (rendimiento harinero, contenido proteico, índice de Zeleny, gluten húmedo y gluten seco). También se ha considerado el comportamiento de la masa durante el amasado (DoughLAB) y el manejo de la misma (alveógrafo). Se ha observado una evolución de las características de los granos y las harinas a lo largo del tiempo. En los cultivares modernos se ha observado un incremento del rendimiento en cosecha basado en la mayor producción de granos. Por otro lado, en las variedades autóctonas los mayores rendimientos se relacionaron con un mayor tamaño de grano. Para los cultivares modernos se encontró una correlación inversa entre el rendimiento en grano y el contenido proteico, la cual no fue significativa cuando se analizaron las variedades autóctonas. Los cultivares modernos también mostraron mejores propiedades para los procesos de panificación debido a la mayor calidad de sus proteínas. Las variedades autóctonas presentaron una gran variabilidad en su calidad proteica y un equilibrio más bajo que el mostrado por otras variedades con fuerza similar. Los cultivares introducidos tras la revolución verde mostraron las mejores características panaderas, lo que se relacionó con su alta calidad proteica.Palabras clave adicionales: alveógrafo, biodiversidad, comportamiento en el amasado, Triticu...

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