Influence of genotype and protein content on the baking quality of hearth bread

Abstract

The relationships between protein content and quality and the loaf characteristics of hearth breads made from the respective flours were investigated for 20 wheat genotypes, comprising both commercially grown cultivars and advanced breeding lines, grown in 1997 and 1998. In both years the average protein content was increased by increasing the level of nitrogenous fertiliser application, this effect being more pronounced in 1997 than in 1998. Grain samples were milled and evaluated for endosperm hardness, protein content, SDS sedimentation volume, mixing properties and baking quality determined by a hearth bread baking test using optimal mixing and fixed proving time. When producing hearth bread, both the form (height/width) ratio and loaf volume are critical external characteristics. Genotype differences, mainly due to differences in protein quality, were more important for both form ratio and loaf volume than differences in protein content. The dough development time of the Farinograph, operated at high speed (126 rev min −1 ), was the best indicator of heart bread baking quality, giving high positive correlations to both the volume (r = 0.89) and form ratio of the loaf (r = 0.90). Climatic differences between the two years, in particular temperature during ripening, also affected the quality parameters studied.

Dough rheology and bread quality of supplemented flours Reología de la masa y calidad del pan de harinas suplementadas

“…Among the rheological properties studied, W was positive correlated to the HW ratio of loaves whereas the DDT showed a good but negative correlation to it. Concerning the DDT, these results were opposite to those obtained by Uhlen et al (2004) that found a high but positive correlation of this index to both the volume (R ¼ 0.89) and HW ratio of the loaf (R ¼ 0.90) of hearth bread. Nevertheless, Uhlen et al (2004) used a baking system different from that applied in the present research and this thing could explain the different results obtained by the two groups of researchers.…”

“…Concerning the DDT, these results were opposite to those obtained by Uhlen et al (2004) that found a high but positive correlation of this index to both the volume (R ¼ 0.89) and HW ratio of the loaf (R ¼ 0.90) of hearth bread. Nevertheless, Uhlen et al (2004) used a baking system different from that applied in the present research and this thing could explain the different results obtained by the two groups of researchers. On the basis of correlation coefficient, probability level and standard error, the best single predictor of the SV was represented by the alveograph parameter W whereas the HW ratio was better predicted by the DDT.…”

Variation in gluten quality parameters of spring wheat varieties of different origin grown in contrasting environments

“…The temperature during grain filling is among the environmental factors found to affect gluten quality. In Scandinavia, weaker gluten quality is reported in the seasons having cooler and wetter weather (Johansson and Svensson, 1998;Moldestad et al, 2011;Uhlen et al, 2004). Moldestad et al (2011) found the temperature during grain filling to be the weather parameter that was most strongly associated with gluten quality, and reported lower resistance to stretching of the gluten dough when the mean daily temperature drops below 17e18 C. Several researchers have performed experiments in controlled climate chambers and analysed gluten quality and composition (Johansson et al, 2005;Malik et al, 2013Malik et al, , 2011Randall and Moss, 1990;Uhlen et al, 1998).…”

Variability in wheat: factors affecting its nutritional value

“…It is distributed through all parts of the grain but mostly concentrated in the endosperm (72.5% of the total protein) and aleurone layer (15.5% of the total protein). Although the protein content depends mainly on the environment and N fertilisation (Uhlen et al, 2004) the specific composition of the proteins of the endosperm is genetically determined (Wrigley et al 1982;Carrillo et al 1988).…”

“…Longstaff and McNab, (1986) found a significant difference in the starch content of two wheat varieties (Norman and Armada) when grown in the North or the South-East of the United Kingdom, with the starch content being higher in those grown in the South-East compared to the Northern areas. Variability in the CP content of wheat samples has also been correlated with nitrogen application on the growing wheat crops (Uhlen et al, 2004).…”