Variability of wheat flour components and dough rheological properties | Variabilité des constituants mineurs de l'albumen du grain de blé et propriétés rhéologiques des pâtes

International audience

Английский. Technological wheat quality can be defined as its ability to meet the specifications needed for a given end-use. But this quality assessment is becoming more challenging due to climate change, agro-cultural practices and changing societal demands.Many studies worked on the genetic and environmental impact on components of wheat grain but mainly focusing on starch and protein. Although these components have a proven role in dough making and bread production, minor components such as lipids and pentosans should also take as much attention. Notably pentosans, polymers of pentoses which are cell wall polysaccharides, are known for their strong water retention capacity and their impact on rheological properties.To integrate new wheat quality criteria by studying these minor components, 37 samples from the 2020 harvest were selected from a pool of 150 individuals, in order to be able to vary the content and composition of pentosans while controlling the variation in proteins. Rheological properties of each dough prepared from these samples were measured at low deformation using dynamic thermomechanical analysis (DMTA) to determine the impact of pentosans on the cross-linking of the gluten network. For large deformation, the extensional viscosity was measured by uniaxial squeezing test under lubricated conditions (LSF), providing insights into the influence of pentosans on dough behaviour during key bread-making processes (kneading, shaping, fermentation).The results provide a better understanding of the role of minor components on the quality of cereal products. The integration of data, rheological models and expertise will make possible to determine the most relevant wheat quality criteria for a given-use.This work is conducted as part of the EVAGRAIN project (ANR-20-CE21-0008), coordinated by the INRAE-BIA unit. The aim of this project is to design a Decision Support System (DSS) that would be able to give a quality assessment of wheat for various end-uses in the industry.