An investigation of grain characteristics, dough quality and baking performance of perennial wheats from contrasting parentage

Denise Pleming, Matthew Newell, Richard C. Hayes, Ke Hong Tang, Beth Penrose, Matthew Wilson, Annie Riaz, Chris Blanchard

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Abstract

Perennial grains are being developed to improve the environmental sustainability of grain production systems. However, to maximise their commercial viability, a clearer understanding of their food processing properties is required. In this study, the functional properties of selected perennial wheat breeding lines grown at sites in central New South Wales, Australia, were compared to each other and an annual bread wheat cultivar. Lines were assessed for grain yield parameters, rheological properties (wholemeal and refined flour), starch properties, milling yield and refined flour baking quality. Perennial wheats were found to differ from expected behaviours attributed to annual wheat, offering novel combinations of grain characteristics. Despite softer grain and rheological tests indicating only moderate gluten strength, several lines exhibited better baking performance than the conventional bread wheat control. Furthermore, flour water absorption was found to decrease with increasing grain hardness, the opposite of that normally observed for annual wheat. The results demonstrated that with appropriate breeding and selection, perennial wheat offers good potential for baking.

Original languageEnglish
Article number103798
Pages (from-to)1-11
Number of pages11
JournalJournal of Cereal Science
Volume114
Publication statusPublished - Nov 2023

Bibliographical note

Funding Information:
Funding was provided from the Livestock Productivity Partnership – a collaboration between NSW Department of Primary Industries (NSW DPI) and Meat and Livestock Australia Donor Company (Project P. PSH.1036. Novel Dual Purpose Perennial Cereals for Grazing).

Publisher Copyright:
© 2023

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