RT info:eu-repo/semantics/article
T1 Evolution of bread-making quality of Spanish bread-wheat genotypes
T2 Evolución de la calidad panadera de variedades de trigo cultivadas en España
A1 Gómez Pallarés, Manuel
A1 Aparicio Gutiérrez., Nieves
A1 Ruiz París, Elena
A1 Oliete, Bonastre
A1 Caballero Calvo, Pedro Antonio
K1 Pan - Industria - España
K1 Trigo - Análisis
K1 Trigo - España
K1 Pan - Calidad
K1 Alimentación
K1 Alimentos - Consumo
K1 3309 Tecnología de Los Alimentos
K1 3104.06 Nutrición
AB 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 correlationbetween 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.
PB Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
SN 1695-971X
YR 2009
FD 2009
LK https://uvadoc.uva.es/handle/10324/50481
UL https://uvadoc.uva.es/handle/10324/50481
LA eng
NO Spanish Journal of Agricultural Research, 2009,  Vol. 7, Nº. 3, págs. 585-595
NO Producción Científica
DS UVaDOC
RD 18-nov-2024