Changes in bread-making quality attributes of bread wheat varieties cultivated in Spain during the 20th century

Abstract

a b s t r a c tGenetic gains in quality traits were assessed in grain samples from 4 field experiments involving 16 bread wheat varieties representative of those most widely cultivated in Spain during the 20th century. The allelic composition at three glutenin loci (Glu-A1, Glu-B1, and Glu-D1) was obtained by PCR-based DNA markers and published references. From 1930 to 2000 grain protein content decreased by −0.030% y −1 , or in relative terms by −0.21% y −1 , but the protein produced per hectare increased by 0.39% y −1 . Alveographic tests revealed significant changes in dough rheological properties. Dough strength (W) and tenacity (P) increased at relative rates of 1.38% y −1 and 0.99% y −1 , respectively, while dough extensibility (L) decreased by −0.46% y −1 , resulting in an increase of 1.45% y −1 in dough equilibrium (P/L). The rise in protein quality could be related to the replacement of the null allele by subunits 1 or 2* at Glu-A1 and the prevalence of subunits 7 + 8 and 5 + 10 at Glu-B1 and Glu-D1 loci, respectively, in the most recent varieties. Dough extensibility was affected by water input during the crop cycle, this relationship being partially explained by the presence of the 5 + 10 HMW glutenin subunit. Fermentation tolerance was improved in the most modern varieties. Collapse during fermentation was avoided only in doughs with a W ≥ 159 J × 10 −4 and a P/L ≥ 0.56 mm H 2 O mm −1 , levels achieved by most of the modern varieties. The over-strong and unbalanced rheological properties of some modern varieties resulted in highly porous doughs, and no clear advances in dough maximum height during fermentation were attained.

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

“…Old genotypes (Timilia, Russello S.G.7 and Senatore Cappelli) were characterized by the lowest baking strength (alveographic W value), and dough‐gluten properties (P and L alveographic values) (De Vita and others ). Modern cultivars showed about twice and thrice the dough W values of the landraces, and about a 50% and 100% greater P, respectively (Sanchez‐Garcia and others ). However, no significant differences were observed between 7 old (Sieve, Verna, Gentil Rosso, Andriolo, Gambo di ferro, Frassineto, and Abbondanza), 2 mixtures, and 4 modern (Bolero, Blasco, Arabia, and Bologna) varieties, in terms of P/L (Migliorini and others ).…”

“…Regarding bread‐making, breads from landraces were scored as acceptable by consumers (Migliorini and others ). Although modern bread wheat varieties showed great variability in bread‐making quality attributes (Sanchez‐Garcia and others ), the landrace Andriolo showed interesting sensory aspects (Migliorini and others ). In term of aroma profile, landraces and older cultivars of bread wheat had a soft aroma, while modern varieties had a much stronger aroma (Starr and others ).…”

Genotype-by-environment effects on grain quality among heat and drought tolerant bread wheat (Triticum aestivum L.) genotypes

“…Wheat is cultivated in arid and semi-arid environments where recurrent drought spells and heat stress affect nutritional and processing quality (De Vita et al 2007;Li et al 2013;Hernández-Espinosa et al 2018). Currently, low genetic gains are reported for grain protein content and protein-fractions (Subira et al 2014;Sanchez-Garcia et al 2015). Therefore, improving grain quality attributes is key for developing high-quality and market-preferred end-user products.…”

Environmental effect on genetic gains and its impact on bread-making quality traits in Brazilian spring wheat

“…In Triticum durum L. there are genetic gain reports of bread-making quality (De Vita et al, 2007;Subira et al, 2014). In T. aestivum there are evidences of high bread-making quality parameters in modern genotypes (Hucl et al, 2015;Ormoli et al, 2015;Sanchez-Garcia et al, 2015, Laidig et al, 2017. Nonetheless, genetic gain references for bread-making quality are insufficient.…”