2026-04-17T02:33:17Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/22022025-10-22T11:26:33Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Sanchez-Garcia, Miguel
author
Álvaro, Fanny
author
Peremarti, Ariadna
author
Martín-Sánchez, Juan A.
author
Royo, Conxita
other
Producció Vegetal
group
Cultius Extensius Sostenibles
2025-10-22T11:26:33Z
2025-10-22T11:26:33Z
2014-12-08
Sanchez-Garcia, Miguel, Fanny Álvaro, Ariadna Peremarti, Juan A. Martín-Sánchez, and Conxita Royo. 2015. "Changes In Bread-Making Quality Attributes Of Bread Wheat Varieties Cultivated In Spain During The 20Th Century". European Journal Of Agronomy 63: 79-88. doi:10.1016/j.eja.2014.11.006.
1161-0301
http://hdl.handle.net/20.500.12327/2202
https://doi.org/10.1016/j.eja.2014.11.006
Genetic gains in quality traits were assessed in grain samples from 4 field experiments involving 16 bread wheat varieties representative of those most widely cultivated in Spain during the 20th century. The allelic composition at three glutenin loci (Glu-A1, Glu-B1, and Glu-D1) was obtained by PCR-based DNA markers and published references. From 1930 to 2000 grain protein content decreased by −0.030% y−1, or in relative terms by −0.21% y−1, but the protein produced per hectare increased by 0.39% y−1. Alveographic tests revealed significant changes in dough rheological properties. Dough strength (W) and tenacity (P) increased at relative rates of 1.38% y−1 and 0.99% y−1, respectively, while dough extensibility (L) decreased by −0.46% y−1, resulting in an increase of 1.45% y−1in dough equilibrium (P/L). The rise in protein quality could be related to the replacement of the null allele by subunits 1 or 2* at Glu-A1 and the prevalence of subunits 7 + 8 and 5 + 10 at Glu-B1 and Glu-D1 loci, respectively, in the most recent varieties. Dough extensibility was affected by water input during the crop cycle, this relationship being partially explained by the presence of the 5 + 10 HMW glutenin subunit. Fermentation tolerance was improved in the most modern varieties. Collapse during fermentation was avoided only in doughs with a W ≥ 159 J × 10−4 and a P/L ≥ 0.56 mm H2O mm−1, levels achieved by most of the modern varieties. The over-strong and unbalanced rheological properties of some modern varieties resulted in highly porous doughs, and no clear advances in dough maximum height during fermentation were attained.
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Changes in bread-making quality attributes of bread wheat varieties cultivated in Spain during the 20th century
info:eu-repo/semantics/article