Influence of bread-making method, genotype, and growing location on whole-wheat bread quality in hard red spring wheat

Authors: KHALID, KHAIRUNIZAH - North Dakota State University; Ohm, Jae-Bom; SIMSEK, SENAY - North Dakota State University

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/23/2021
Publication Date: 4/25/2022
Citation: Khalid, K.H., Ohm, J., Simsek, S. 2022. Influence of bread-making method, genotype, and growing location on whole-wheat bread quality in hard red spring wheat. Cereal Chemistry. 99:467-481. https://doi.org/10.1002/cche.10509.
DOI: https://doi.org/10.1002/cche.10509

Interpretive Summary: Experimental bread-making testing is essential in the evaluation of wheat flour samples for processing and end-product quality. However, no extensive research has been performed to identify an experimental bread-making method that is suitable to evaluate whole-wheat bread-making quality for hard red spring wheat. Therefore, this research examined three different types of bread-making methods using four types of commercial whole wheat flour samples. A procedure called straight-dough method was identified to be more suitable for the evaluation of whole wheat bread-making quality than other methods. In the following research, we further examined whether the straight-dough method could be used to differentiate diverse wheat samples for whole-wheat bread making quality. The result confirmed that the straight-dough method was quite useful in evaluating whole-wheat bread-making quality for diverse hard spring wheat cultivars grown at various growing locations. Overall, the information obtained from this research will help produce high quality hard red spring wheat.

Technical Abstract: Experimental bread-making is essential in wheat quality evaluation. This research examined three different types of bread-making methods, sponge-and-dough, straight-dough (StD), and no-time dough methods, to identify a suitable method to evaluate whole wheat (WW) bread-making quality for hard red spring (HRS) wheat. Results showed that the StD method recorded the higher variation among HRS WW flour samples for bread-making traits such as baking mix time, baked weight, crumb grain score, and symmetry score compared to other methods. When the StD method was used to evaluate twenty-one HRS wheat cultivars grown at six locations in North Dakota analysis of variance indicated that the WW bread-making quality traits varied significantly among cultivars and growing locations. Specifically, the HRS cultivars showed relatively high variability for the bread loaf volume and symmetry while growing locations contributed largely to variability for the baking absorption. In conclusion, the StD method was suitable to evaluate differences of bread-making quality traits among HRS wheat genotypes grown at various growing locations. Overall, this research identified an experimental bread-making procedure that is useful for evaluation of the WW bread-making quality in HRS wheat breeding program. The information will help segregate high quality HRS genotypes in plant breeding program.