The influence of environmental conditions on winter wheat wholemeal protein content and rheological properties
2014
Linina, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture. Inst. of Agrobiotechnology | Ruza, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture. Inst. of Agrobiotechnology | Kunkulberga, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Rakcejeva, T., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
The aim of this investigation was to clarify variation of protein content on winter wheat (Triticum aestivum L.) grain, water absorption and mixing properties of wholemeal dough, depending on harvest year weather conditions (2010–2012) and cultivar. Trial included winter wheat cultivars ‘Bussard’ and ‘Zentos’. The farinograph water absorption (WA) and wholemeal dough mixing characteristics – dough development time (DDT), dough stability time (ST) and degree of softening (DS12) were tested by Brabender Farinograph (ICC 115/1). The data show that experimental year and cultivar significantly (p is less than 0.05) affected protein content, farinograph water absorption and mixing properties of winter wheat wholemeal dough. The influence of year was confirmed on higher level for grain protein content and wholemeal dough stability time, compared with the cultivar effect. Cultivar had a much stronger effect on wholemeal dough water absorption, dough development time and degree of softening than year. Cultivar ‘Bussard’ wholemeal had higher protein content, water absorption, longer stability time and shorter degree of softening compared with ‘Zentos’. The results demonstrate that the quality of the studied varieties meets the requirements for high-grade wheat for food consumption, and are suitable for wholegrain flour production and baking. The positive correlation (r=0.972) existed between protein content and dough stability. Protein content correlated negative (r=-0.893) with dough degree of softening. Dough stability time had negative correlation (r=-0.878) with degree of softening.
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