Grain Quality and Dough Rheological Properties and Branding of Some Irrigated Commercial Bread Wheat (Triticum aestvum L.) Cultivars Based on the End-Use Products

Document Type : Research Paper

Authors

1 Professor, Seed and Plant Improvement Institute, Agricultural Research, Education and Extension Organization. Karaj, Iran.

2 Assistant Professor, Seed and Plant Improvement Institute, Agricultural Research, Education and Extension Organization. Karaj, Iran.

3 Associate Professor, Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization Mashhad, Iran.

4 Assistant Professor, Field and Horticulture Crops Science Research Department, Golestan Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization, Gorgan, Iran.

Abstract

Branding of commercial bread wheat cultivars for producing baking products with uniform and acceptable quality by cconsumers is related to sufficient knowledge of different environmental conditions of whaet growing areas in Iran, as well as baking quality properties of grain and dough. Therefore, the aim of this research wwas to investigate grain and dough rheological quality properties including quantity and quality of protein and gluten of the grain samples as well as farinograph and extensograph characteristics and grouping based on various products in the baking industry of 22 irrigated commercial bread wheat cultivars collected from 30 provinces in Iran in 2015-2016. The results showed that the highest and lowest grain protein content was recorded for cv. Mehregan and cv. Uroum with 12.7% and 11.4%, respectively. The wet gluten varied from 20.5% (cv. Sisatan) to 30.9% (cv. Gonbad), zeleny sedimentation value ranged from 18.9 ml (cv. Arg) to 25.5 ml (cv. Mehregan), and SDS sedimentation height varied from 51.3 mm (cv. Sivand) 69.6 mm (cv. Mehregan). The dough prepared from cv. Mehregan (15.5 minutes), Soissons (10.3 minutes) and Chamran 2 (10.1 minutes) showed high dough stability, respectively. The lowest dough stability, among the examined cultivars, was related to cv. Uroum (1.3 minutes) and Sistan (0.2 minutes), respectively. Similar results were observed in extensograph test, cv. Mehregan and cv. Soissons were identified as semi-strong, while cv. Uroum, cv. Ehsan and cv. Heydari had the lowest dough energy. Finally, according to the results of this research some characteristics as growth habit, grain colour, grain hardness, grain protein content, farinograph and extensograph, the studied irrigated commercial bread wheat cultivars were grouped based on end-use products, in four groups, Voluminous breads (industrial breads) and suitable for blending with weaker flours, semi-voluminous breads, flat breads (Iranian breads) and confectionary, cakes, cookies and related industries.
 
Keywords: Bread wheat, Genotype, Farinogrph, Extensograph, Dough stability, Grain protein content.
 
Introduction
The definition of the word quality for agricultural commodity such as wheat includes different dimensions. In fact, the correct concept of quality for wheat is usually judged through its suitability for a specific product (Jasemi et al., 2017). One of the most important approches for evaluating the quality properties of wheat’s grain and flour is rheological characteristics of dough. The rheological properties of the dough not only determine the efficiency of the dough during different stages of fermentation and production process.
Yang et al. (2014) investigated the rheological properties of the flour obtained from 330 of Chinese wheat varieties and reported that the rheological properties of dough had a high correlation with zeleny sedimentation value. Esmaielzadeh Moghadam et al. (2017) investigated the genetic diversity for high- and low-molecular weight glutenin subunits in local and commercial bread wheat cultivars released since 1951 in Iran and reported that integration of desirable subunits at Glu-1 such as 1, 7+8, 5+10, must be incorporated in breeding lines developed in the national bread wheat breeding programs which will lead to the improvement of gluten quality of grain. Therefore, the main objective of this research was grouping different irrigated commercial bread wheat cultivars grown in Iran based on end-ues products.
 
Material and Methods
This research was carried out in 2015-2016 cropping season using grain samples collected form certified multiplication fields of 22 irrigated commercial bread wheat cultivars in 30 different provinces in Iran. The reason for collection of grain samples from certified seed multiplication fields was to ensure that optimal agronomic practices was implemented by farmers in such fields. By collecting samples from the certified seed fields, the influence of soil fertility variation was minimized on grain of irrigated commercial bread wheat cultivars collected from each province. The collected samples were transferred to the cereal chemistry and technology laboratory of Seed and Plant Improvement Institute in Karaj, Iran. The evaluated quality properties included; grain protein content, grain hardness, wet gluten content, gluten index, zeleny value, SDS sedimentation height. Evaluate rheological properties included; farinography and extensography tests.
 
Results and Discussion
The results showed the highest and lowest grain protein content was measured and recorded for cv. Mehregan and cv. Uroum cultivars with 12.7 and 11.4%, respectively. The wet gluten varied from 20.5% (cv. Sisatan) to 30.9% (cv. Gonbad), zeleny sedimentation value ranged from 18.9 ml (cv. Arg) to 25.5 ml (cv. Mehregan), and SDS sedimentation height varied from 51.3 mm (cv. Sivand) 69.6 mm (cv. Mehregan). The dough prepared from cv. Mehregan (15.5 minutes), Soissons (10.3 minutes) and Chamran 2 (10.1 minutes) had high dough stability, respectively. The lowest dough stability, among the examined cultivars, was related to cv. Uroum (1.3 minutes) and Sistan (0.2 minutes), respectively. Similar results were observed in extensograph test, cv. Mehregan and cv. Soissons were identified as semi-strong, while cv. Uroum, cv. Ehsan and cv. Heydari had the lowest dough energy.
Rheological properties determined by farinography and extensography test showed that the relationship between grain protein content with dough extensibility and dough energy was strong and significant (r = 0.52* and r = 0.474*, respectively). Zeleny number had a positive and significant correlation with dough extensibility (r = 0.477*) and dough energy (r = 0.474*).  According to the information reviewed from other countries and the results of this research and considering end-use products, some characteristics as growth habit, grain colour, grain hardness, grain protein content and rheological properties related to farinography and extensography were used for grouping of irrigated commercial bread wheat cultivars grown in Iran.
Grouping of these irrigated bread wheat commercial cultivars in Iran based on important quality properties such as those studied and reported in this research will help the decision makers and managers of the agricultural sector as well as the experts of the flour and bakery industries to choose grain of right irrigated bread wheat cultivars.
  
References
Esmaeilzadeh Moghaddam, M., Jalal Kamali, M.R., Pena, R.J. and Najafian,
G. 2017. Genetic diversity for high- and low-molecular weight glutenin subunits in local and commercial bread wheat cultivars released since 1951 in Iran: I- Irrigated. Crop Breeding Journal, 7(1&2), pp.1-7. DOI: 10.22092/CBJ.2018.115186.1011
Jasemi, S.H., Naghipour, F., Sanjani, S., Esfandyaripour, E., Khorsandi, H.
and Najafian, G. 2017. Evaluation of quality properties of four bread wheat (Triticum aestivum L.) cultivars in wheat producing provinces of Iran. Iranian Journal of Crop Science, 19(2), pp.102-115. (In Persian). DOR: 20.1001.1.15625540.1396.19.2.2.0
Yang, X., Wu, L., Zhu, Z., Ren, G. and Liu, S. 2014. Variation and trends in dough rheological properties and flour quality in 330 Chinese wheat varieties. The Crop Journal, 2(4), pp.195-200. DOI: 10.1016/j.cj.2014.04.001

Main Subjects

References

AACC. 2000. Approved Methods of the American Association of Cereal Chemists. 10th edition. Vol. 2. American Association of Cereal Chemists, St. Paul, MN. USA.
 
 
Anonymous. 2012. Cereal and cereal products – Wheat - Specification and test methods. Iranian National Standard No. 104. 18 pp. (In Persian).
 
 
Appolonia, B.L. and Kunerth, W.H. 1977. The Farinograph Handbook: 3rd edition, revised and expanded. St. Paul, Minnesota, USA: AACC, American Association of Cereal Chemists, Inc. 270 pp.
Bloksma, A.H., and Bushuk, W. 1988. Rheology and chemistry of dough. Pp. 131-218. In: Pomeranz Y. (ed.). Wheat: chemistry and technology. St. Paul, MN: American Association of Cereal Chemists;
 
 
Carter, B.P., Morris, C.F. and Anderson, J.A. 1999. Optimizing the SDS sedimentation test for end-use quality selection in a soft white and club wheat breeding program. Cereal Chemistry, 76(6), pp.907–911. DOI: 10.1094/CCHEM.1999.76.6.907
 
 
Esmaeilzadeh Moghaddam, M., Jalal Kamali, M.R., Pena, R.J. and Najafian, G. 2017. Genetic diversity for high- and low-molecular weight glutenin subunits in local and commercial bread wheat cultivars released since 1951 in Iran: I- Irrigated. Crop Breeding Journal, 7(1&2), pp.1-7. DOI: 10.22092/CBJ.2018.115186.1011
 
 
Englund, L.R. 2019. Wheat classes, history and breeding timelines Pp. 17-22. In: iGrow Wheat. SDSU Extension Press. South Dakota, USA.
 
 
FAO. 2022. World food and agriculture-statistical yearbook. Food and Agriculture Organization Publication. Rome, Italy. 254 pp. https://www.fao.org/3/cc2211en/cc2211en.pdf
Gallagher, E., Gormleya, T.R. and Arendtbm, E.K. 2004. Recent advances in the formulation of gluten free cereal based. Food Science and Technology, 15, pp.143-152. DOI: 10.1016/j.tifs.2003.09.012
 
 
Gujral, H.S. and Singh, N. 1999. Effect of additives on dough development gaseous release and bread making properties. Food Research International, 32, pp.691–697. DOI: 10.1016/S0963-9969(99)00148-9
 
 
Hrušková, M. and Švec, I. 2009. Wheat hardness in relation to other quality factors. Czech Journal of Food Science, 27, pp.240–248.
 
 
ICC Standard. 1988. Determination of protein by Near Infrared Reflectance (NIR) spectroscopy. No. 159, pp.1-5.
 
 
Jalal Kamali, M.R., Najafi Mirak, T. and Asadi, H. 2012. Wheat: Research and Development Strategies in Iran. Nashr-e-Amoozesh Keshavarzi. 227 pp. (In Persian)
 
 
Jasemi, S. H., Naghipour, F., Sanjani, S., Esfandyaripour, E., Khorsandi, H. and Najafian, G. 2017. Evaluation of quality properties of four bread wheat (Triticum aestivum L.) cultivars in wheat producing provinces of Iran. Iranian Journal of Crop Science, 19(2), pp.102-115. (In Persian). DOR: 20.1001.1.15625540.1396.19.2.2.0
 
 
Ktenioudaki, A., Butler, F. and Gallagher, E. 2010. Rheological properties and baking quality of wheat varieties from various geographical regions. Journal of Cereal Science, 51, pp.402-408. DOI: 10.1016/j.jcs.2010.02.009
 
 
MacRitchie, F., Du, D.L. and Wrigley, C.W., 1990. Flour polypertides related to wheat quality. Advances in Cereal Science and Technology, 10, pp.79-145.
 
 
Najafian, G., Jasemi, Sh., Naghipour, F., Sanjani, S., Esfandiaripour, E., Kaboli, M.M., Karimzadeh, Kh., Khorsandi, H., Pour Payghambar, J., Morteza-Gholi, M., Bababie Goli, E., Shafiepour, M.T. and Moslehi, E., 2021. Quality properties mapping and evaluation of farmers’ field produced wheat of different regions of Iran at provincial and district levels. Nashr-e-Amoozesh Keshvarzi (In Persian). 204 pp.
 
 
Naghipour, F., Esmaeilzadeh Moghaddam, M., Sanjani, S., Najafian, G., Najafimirak, T. and Jasemi, Sh. 2022. Grain quality of irrigated bread wheat produced by farmers in the southern warm and dry agro-climatic zone of Iran in 2018-2021 cropping seasons. Seed and Plant Journal, 38(1), pp.1-31 (In Persian). DOI: 10.22092/spj.2022.359946.1273
 
 
Peighambardoust, S. H. 2017. Rheology Test Methods: Wheat, Flour and Dough. Amidi Publications (In Persian).  256 pp.
 
 
Peighambardoust, S.H., Van Brenk, S., Van der Good, A.J., Hamer, R.J. and Boom, R.M. 2007. Dough processing in a Couette type device with varying eccentricity: effect on glutenin nacro polymer properties and dough micro structure. Journal of Cereal Science, 45, pp.34-48. DOI: 10.1016/j.jcs.2006.05.009
 
 
Shewry, P.R., Halford, N.G., Tatham, A.S., Popineau, Y., Laciandra, D. and Belton, P.S. 2003. The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties. Advance Food Nutrient Research, 45, pp.221-302. DOI: 10.1016/s1043-4526(03)45006-7
 
 
Vaiciulyte Funki, L., Juodeikiene, G. and Bartkiene, E. 2015. The relationship between wheat baking properties, specific high molecular weight glutenin components and characteristics of varieties. Zemdirbyste-Agriculture, 102(2), pp.229‒238. DOI: 10.13080/z-a.2015.102.030
 
 
Yang, X., Wu, L., Zhu, Z., Ren, G. and Liu, S. 2014. Variation and trends in dough rheological properties and flour quality in 330 Chinese wheat varieties. The Crop Journal, 2(4), pp.195-200. DOI: 10.1016/j.cj.2014.04.001
 
 
Seed and Plant Journal
Volume 39, Issue 2
June 2024
Pages 173-145

Files

Share

How to cite

Statistics