Baking quality of winter wheat
Wheat is the most important cereal crop for breadmaking. Different wheat varieties tend to yield varying bread quality, which is affected both by genotype and environmental factors. The present study aims to investigate the genetic and environmental effect on bread quality. This was done to determin...
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| Format: | Second cycle, A2E |
| Language: | Swedish Inglés |
| Published: |
2022
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| Online Access: | https://stud.epsilon.slu.se/17526/ |
| _version_ | 1855572910686601216 |
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| author | Gustafsson, Linnéa |
| author_browse | Gustafsson, Linnéa |
| author_facet | Gustafsson, Linnéa |
| author_sort | Gustafsson, Linnéa |
| collection | Epsilon Archive for Student Projects |
| description | Wheat is the most important cereal crop for breadmaking. Different wheat varieties tend to yield varying bread quality, which is affected both by genotype and environmental factors. The present study aims to investigate the genetic and environmental effect on bread quality. This was done to determine whether different breadmaking properties are most influenced by wheat variety, cultivation site or nitrogen supply. Seven winter wheat varieties were cultivated at two sites in Sweden, with varying amount of nitrogen fertilisation (one low and one high), resulting in four different environments. These samples were analysed to evaluate flour, dough and bread quality properties. The parameters were evaluated using principal component analysis (PCA) and those contributing most to the overall variance in data were further analysed using two-way analysis of variance (ANOVA).
In the PCA, genetic and environmental differences formed an orthogonal pattern, influencing the bread quality parameters differently. Breadmaking properties, such as peak viscosity of the flour, bread volume and dough tenacity were linked to genotype, whereas protein content of the flour was linked to environment. For those samples that were cultivated with low nitrogen supply, cultivation site had no effect on the baking quality. For the samples cultivated in Svalöv, nitrogen supply did not have any effect on the baking properties. In conclusion, the genetic effect seems to be greater than the environmental effect on the breadmaking properties and bread quality. However, future research is needed to elucidate whether the observed patterns and obtained results can be confirmed and further explained in universal studies. |
| format | Second cycle, A2E |
| id | RepoSLU17526 |
| institution | Swedish University of Agricultural Sciences |
| language | Swedish Inglés |
| publishDate | 2022 |
| publishDateSort | 2022 |
| record_format | eprints |
| spelling | RepoSLU175262022-02-18T02:02:07Z https://stud.epsilon.slu.se/17526/ Baking quality of winter wheat Gustafsson, Linnéa Food science and technology Wheat is the most important cereal crop for breadmaking. Different wheat varieties tend to yield varying bread quality, which is affected both by genotype and environmental factors. The present study aims to investigate the genetic and environmental effect on bread quality. This was done to determine whether different breadmaking properties are most influenced by wheat variety, cultivation site or nitrogen supply. Seven winter wheat varieties were cultivated at two sites in Sweden, with varying amount of nitrogen fertilisation (one low and one high), resulting in four different environments. These samples were analysed to evaluate flour, dough and bread quality properties. The parameters were evaluated using principal component analysis (PCA) and those contributing most to the overall variance in data were further analysed using two-way analysis of variance (ANOVA). In the PCA, genetic and environmental differences formed an orthogonal pattern, influencing the bread quality parameters differently. Breadmaking properties, such as peak viscosity of the flour, bread volume and dough tenacity were linked to genotype, whereas protein content of the flour was linked to environment. For those samples that were cultivated with low nitrogen supply, cultivation site had no effect on the baking quality. For the samples cultivated in Svalöv, nitrogen supply did not have any effect on the baking properties. In conclusion, the genetic effect seems to be greater than the environmental effect on the breadmaking properties and bread quality. However, future research is needed to elucidate whether the observed patterns and obtained results can be confirmed and further explained in universal studies. Vete utgör den viktigaste spannmålsgrödan för brödbakning. Olika vetesorter genererar olika brödkvalitet, vilket påverkas både av genotyp och miljöfaktorer. Denna studie ämnar undersöka effekten av genetik och miljö på brödkvalitet. Detta gjordes för att fastställa huruvida olika brödbakningsegenskaper påverkas mest av vetesort, odlingsplats eller kvävetillförsel. Sju stycken höstvetesorter odlades på två platser i Sverige med olika kvävegödslingshalter (en låg och en hög), vilket resulterade i fyra olika miljöer. Dessa analyserades för att utvärdera mjöl-, deg- och brödkvalitetsegenskaper. Parametrarna utvärderades med principalkomponentanalys (principal component analysis, PCA) och de som bidrog mest till den totala datavariansen analyserades vidare med tvåvägs variansanalys (analysis of variance, ANOVA). Ett ortogonalt mönster bildades i PCA:n mellan de genetiska och miljömässiga skillnaderna, vilket påverkade parametrarna för brödkvalitet på olika sätt. Brödbakningsegenskaper, såsom mjölets toppviskositet, brödvolym och seghet hos degen var kopplade till genotyp, medan mjölets proteininnehåll var kopplat till miljön. Odlingsplatsen hade ingen effekt på bakkvaliteten för de prover som odlades med låg kvävegiva. Kvävegödsling hade ingen effekt på bakegenskaperna för proverna som odlades i Svalöv. Sammanfattningsvis verkar effekten av genotyp vara större än miljön vad gäller brödbakningsegenskaper och brödkvalitet. Framtida forskning behövs dock för att klarlägga om de observerade mönstren och de erhållna resultaten kan bekräftas och vidareförklaras i allmängiltiga studier. 2022-02-14 Second cycle, A2E NonPeerReviewed application/pdf sv https://stud.epsilon.slu.se/17526/3/gustafsson_l_220214.pdf Gustafsson, Linnéa, 2022. Baking quality of winter wheat : the effect of variety, cultivation site and nitrogen supply. Second cycle, A2E. Uppsala: (NL, NJ) > Department of Molecular Sciences <https://stud.epsilon.slu.se/view/divisions/OID-425.html> urn:nbn:se:slu:epsilon-s-17526 eng |
| spellingShingle | Food science and technology Gustafsson, Linnéa Baking quality of winter wheat |
| title | Baking quality of winter wheat |
| title_full | Baking quality of winter wheat |
| title_fullStr | Baking quality of winter wheat |
| title_full_unstemmed | Baking quality of winter wheat |
| title_short | Baking quality of winter wheat |
| title_sort | baking quality of winter wheat |
| topic | Food science and technology |
| url | https://stud.epsilon.slu.se/17526/ https://stud.epsilon.slu.se/17526/ |