Quality of Wheat Cultivars Grown in Different Locations of Sudan For Bread Making

Abstract

The objectives of this work were to study quality characteristics of wheat cultivars (Triticum aestivum L.) grown at three different locations to evaluate their performance in bread making. Proximate analysis, hectolitre weight, thousand kernels weight, gluten quantity and quality, falling number and sedimentation values were determined for 20 wheat cultivars grown at three different locations in Sudan (Medani, Hudeiba and Dongla) and were compared with Canadian wheat flour. Rheological properties (farinograph, extensograph and amylograph) characteristics, protein fractionation, micro chip capillary electrophoresis analysis, wet milling, binding ability of surfactants to starch and baking test were carried out for 6 cultivars chosen from the 20 mentioned before and compared with Canadian wheat flour. The results showed highly significant (P X04;0.01) differences in the quality tests among locations, genotypes as well as their interaction. Highest protein content (14.06% and 13.87%) was obtained for cultivar No.4 (KAU2 * CHEN // BCN.CMB) grown in Hudeiba and Dongla. This high-protein cultivar gave improved gluten (44.06%). Our results, covered wide range of hectolitre weight (76.6 to 85.25 kg/h). Increase in hectoliter weight was accompanied by increase in protein content. One thousand kernel weight affected hectoliter weight and acted as an additional factor independent of protein content. For farinograph results, high value (63%) of water absorption was obtained for cultivar No. 3 (RGO/SERI/TRAP//Bow) grown in Hudeiba, while the lowest value (57%) was recorded for cultivar No. 20 ( IHSGE # 20) grown in Medani and cultivars No. 3 and No.7 (PYT#23 (DWR39xCONDOR “S”)14PxT) grown in Dongla. The highest dough development time (5.16 min) was reported for cultivar No. 7 grown in Dongla, while the lowest value (1.68 min) was recorded for cultivar No. 12 (CONDOR “S” / 14PYT // DWR39) grown in Hudeiba. The highest dough stability time (6.2 min) was registered for cultivar No. 7 grown in Dongla, while the lowest value (2.0 min) was obtained for cultivar No. 7 grown in Hudeiba. For extensograph, the highest resistance to extension value (23.18 gm) was registered for cultivar No. 7 grown in Medani, whereas the lowest value (4.22 gm) of resistance was reported for cultivar No.12 grown in Dongla. As for extensibility, the highest mean (64.14 mm) was gained for cultivar No. 9 (TEVEE “S” / SHUHA “S”) grown in Medani. The lowest value (5.29 mm) was reported for cultivar No. 12 grown in Hudeiba. Rheological properties of flour depend both on protein content and protein composition. Our results showed low ^5;-amylase activity (high falling number) ranging between 508 and 974.67 sec. in Sudanese wheat flour, locations had great effect on the molecular weight of the proteins. Highest molecular weight value (235 kDa) was obtained for cultivar No.7 grown in Dongla, while the lowest value (181.2 kDa) was record for cultivar No.12 grown in Medani. The increase in flour protein content was accompanied by a reduction in the amount of extracted starch. Cultivars No. 9 and No. 20 grown in Dongla and cultivar No.7 grown in Medani could be classified as good bread cultivars as indicated by having the same high molecular weight and loaf volume. Cultivars No.3 and No.12 grown in Medani could be preferred for cakes, cookies and crackers, Asian noodles, steam breads, and flat breads because of their poor bread making properties. Therefore, genetic factor, different climates and different locations were responsible for different quality of wheat in the study areas of Sudan