Biomes Affect Baking Properties and Quality Parameters of Different Wheat Genotypes

A - Papers appearing in refereed journals

Rodrigues, L. A., Canizares, L. D. C. C., Meza, S. L. R., Timm, N. D. S., Valerio, I. P., Lovegrove, A., Coradi, P. C. and Oliveira, M. D. 2025. Biomes Affect Baking Properties and Quality Parameters of Different Wheat Genotypes. Sustainability. 17 (12), p. 5236. https://doi.org/10.3390/su17125236

AuthorsRodrigues, L. A., Canizares, L. D. C. C., Meza, S. L. R., Timm, N. D. S., Valerio, I. P., Lovegrove, A., Coradi, P. C. and Oliveira, M. D.
Abstract

Wheat (Triticum aestivum L.) is predominantly cultivated in the Atlantic Forest biome. However, the recent expansion of agricultural frontiers in Brazil has led to its introduction into the Savannah biome. The commercial and technological quality parameters of wheat are determined by the interaction between genotype and growing environment. In this context, the objective of this study was to evaluate the effects of six wheat genotypes cultivated in five distinct environments, three located in the Atlantic Forest biome and two in the Savannah biome. The results demonstrated that environmental conditions significantly influenced protein and starch contents, which in turn affected hectoliter weight and falling number. On the other hand, genotypic variation had a marked effect on thousand-grain weight, colorimetric parameters (L* and b*), water and sodium retention capacities, dough tenacity and extensibility, as well as gluten strength. Wheat genotypes cultivated in the Savannah biome exhibited superior baking performance and technological quality, characterized by elevated starch content, enhanced gluten strength (with the exception of the genotype Feroz), and greater dough tenacity (except for the genotype Guardião), when compared to those cultivated in the Atlantic Forest biome. These results highlight the potential for identifying more sustainable cultivation environments, considering the different biomes, for the production of wheat with superior nutritional and technological quality, promoting the efficient use of natural and economic resources throughout the production cycle.

KeywordsPhenotype; Wheat flour; Alveograph; Baking properties
Year of Publication2025
JournalSustainability
Journal citation17 (12), p. 5236
Digital Object Identifier (DOI)https://doi.org/10.3390/su17125236
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDelivering Sustainable Wheat (WP3): Nutritional Traits
Publisher's version
Output statusPublished
Publication dates
Online06 Jun 2025
Publication process dates
Accepted05 Jun 2025
PublisherMDPI
ISSN2071-1050

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