RESEARCH PAPER
Changes in bread making quality of wheat during postharvest maturations
| 1 | Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, State Research Institute, Rakowiecka 36, 02-532 Warsaw, Poland |
CORRESPONDING AUTHOR
Anna Szafrańska
Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute, Rakowiecka 36, 02-532, Warsaw, Poland
Department of Grain Processing and Bakery, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute, Rakowiecka 36, 02-532, Warsaw, Poland
Final revision date: 2021-06-09
Acceptance date: 2021-06-11
Publication date: 2021-07-09
Int. Agrophys. 2021, 35(2): 179–185
HIGHLIGHTS
- Post harvest maturation influence the quality of grain, flour, dough and bread.
- Changes of the baking value of wheat during post-harvest maturation were depended on cultivar and harvest year.
- The results are an introduction to the discussion between breeders, farmers, processors of grain and researchers regarding the influence of the post harvest maturation on the bread making quality of wheat.
KEYWORDS
TOPICS
ABSTRACT
The purpose of this study was to determine the changes in bread making quality for three wheat cultivars during their postharvest grain maturation phase. Grain samples were collected immediately after harvest in two consecutive years. Over the next 12 weeks the changes of the technological value of grains were determined. The wheat cultivars were characterized by varying quality in terms of the properties of gluten proteins. Changes to the baking value of grains which occur during their postharvest maturation phase were dependent on the cultivar and harvest year: the amount of wet gluten present decreased slightly in all tested cultivars, whereas the quality of the gluten improved. The greatest changes in the gluten index occurred for cv. Bamberka in both harvest years as a result of its low initial value – below 80%. The greatest improvement in alveograph properties was found for wheat cultivars with a lower baking value which was determined just after harvest. A slight increase in the water absorption of the flour was observed, as well as slight increases in bread yield and bread crumb hardness. Grain processors should expect an improvement in the baking value “W” and dough tenacity “P” of grain after its post-maturation phase in comparison with the quality values determined just after harvest.
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