New strategies for a reliable assessment of baking quality of wheat – Rethinking the current indicator protein content |
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| Institution: | 1. Institute for Crop and Soil Science, Julius Kühn-Institut, 38116 Braunschweig, Germany;2. Department of Safety and Quality of Cereals, Max Rubner-Institut, 32756 Detmold, Germany;3. SensoLogic GmbH Software + Sensor Systeme, 22851 Norderstedt, Germany;1. Institute of Biometeorology (IBIMET – CNR), via G. Caproni 8, 50145 Firenze, Italy;2. Department of Agricultural and Environmental Sciences, University of Udine, via delle Scienze, 206, 33100 Udine, Italy;3. Barilla G. e R. F.lli S.p.A., via Mantova 245, 43122 Parma, Italy;4. Climate and Agriculture, University of Greenwich, Chatham Maritime, ME4 4T, UK;5. Climate and Food Security, Plant and Environmental Sciences, University of Copenhagen, 2630 Taastrup, Denmark;1. College of Food Science, Southwest University, Chongqing 400715, People’s Republic of China;2. College of Engineering and Technology, Southwest University, Chongqing 400715, People’s Republic of China;3. Chongqing Engineering Research Center of Regional Food, Chongqing 400715, People’s Republic of China;1. Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4, Budapest 1111, Hungary;2. Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Strasse 34, Freising 85354, Germany;3. MoniQA Association, Werner-von-Siemens-Strasse 1, Neutal 7343, Austria |
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| Abstract: | New strategies for a reliable assessment of baking quality of wheat are required since the protein content is a widely discussed indicator in this respect. In this study, the indicator value of the protein content for baking quality was evaluated using almost 600 wheat samples representing different quality and varieties. NIRS calibrations were developed to estimate bread volume at different levels of processing. Bread volume increased with increasing protein content in a wide curvilinear relationship with an R2 of 0.59. At protein contents above 12% representing the relevant range for trading, the R2 dropped to 0.15. Different wheat varieties showed differential responses (i.e. linear and non-linear) in bread volume to increasing protein content. The performance of NIRS calibrations for bread volume were best at the processing level of dough (R2 0.81) and good at the level of whole grains (R2 0.70). Hence, the protein content is not a reliable indicator for baking quality on its own. Bread volume was predicted better by NIRS calibrations than by protein content. A strategy is presented paying attention to the variety specific interplay between baking quality and protein content with implications for the variety registration system, trading, breeding and nitrogen fertilisation. |
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| Keywords: | Protein content Bread volume NIRS calibration Wheat |
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