Browsing by Subject "Baking quality"

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Improved prediction of wheat baking quality by three novel approaches involving spectroscopic, rheological and analytical measurements and an optimized baking test
(2025) Ziegler, Denise; Buck, Lukas; Scherf, Katharina Anne; Popper, Lutz; Schaum, Alexander; Hitzmann, Bernd
Baking quality, defined as loaf volume, is one of the most important quality attributes of wheat. An accurate and rapid determination is of great interest for the wheat supply chain. However, this remains difficult to date, because reported predictions based on other wheat characteristics (e.g. protein content) or flour spectroscopy are poor. This study investigates three novel approaches to improve the prediction of specific loaf volume determined by an optimized mini-baking test. The predictions are based on a large variety of rheological and analytical data as well as fluorescence, near-infrared (NIR) and Raman spectroscopy of flour and flour fractions. Furthermore, the influence of data fusion on the predictions is investigated. All three approaches presented promising results and showed great potential for practical application with R2CV > 0.90 for various regression models. For example, the combination of farinograph data with solvent retention capacity data or NIR flour spectra yielded R2CV of 0.91 in both cases. Combining Raman spectra of the < 32 μm and 75–100 μm fractions as well as NIR spectra of gluten, flour and starch both also yielded R2CV of 0.91. The results underline that loaf volume is a complex quality characteristic that can be better predicted when different data types are combined. Different rheological and analytical tests and different spectroscopic methods capture specific wheat quality characteristics that have different relations to baking volume and can therefore provide complementary information for improved predictions. Furthermore, the importance of rheological tests (especially farinograph, extensograph, alveograph) and the baking procedure for the prediction of baking quality are emphasized.
Protein use efficiency and stability of baking quality in winter wheat based on the relation of loaf volume and grain protein content
(2022) Laidig, Friedrich; Hüsken, Alexandra; Rentel, Dirk; Piepho, Hans-Peter
The most important trait for baking quality of winter wheat is loaf volume (V). It is mostly determined by grain protein content (GPC) and quality. New varieties with a high potential of grain protein use efficiency (ProtUE) are very important for reducing the surplus use of nitrogen fertilizer in areas where nitrogen leaching is large. This is also an important goal of agricultural policies in the European Union. Additionally, ProtUE needs to be very stable across environments in the face of progressing climate change with more volatile growing conditions. We evaluated a new approach to assess ProtUE and stability based on the V–GPC relationship instead of using only single traits. The study comprised 11,775 baking tests from 355 varieties grown 1988–2019 in 668 different environments in Germany. V was predicted by quadratic and linear regression functions for quality groups, indicating a reduction of ProtUE from 1988 to 2019. We introduced a dynamic and a static approach to assess ProtUE and stability as potential criteria in variety registration. We found a considerably lower heritability of the dynamic ProtUE ( h 2 = 43%) compared to the static ProtUE ( h 2 = 92%) and a lower dynamic stability ( h 2 = 32%) than for the static stability ( h 2 = 51%). None of these measures is in conflict with the selection for high V. In particular, V and static ProtUE are strongly genetically associated ( r = 0.81), indicating an advantage of the static over the dynamic approach.