Biomes Affect Baking Properties and Quality Parameters of Different Wheat Genotypes

Larissa Alves Rodrigues, Lázaro da Costa Corrêa Cañizares, Silvia Leticia Rivero Meza, Newiton da Silva Timm, Igor Pirez Valério, Alison Lovegrove, Paulo Carteri Coradi () and Maurício de Oliveira
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Larissa Alves Rodrigues: Department of Agroindustry Science and Technology, Federal University of Pelotas, Rio Grande do Sul, Pelotas 96010-900, Brazil
Lázaro da Costa Corrêa Cañizares: Department of Agroindustry Science and Technology, Federal University of Pelotas, Rio Grande do Sul, Pelotas 96010-900, Brazil
Silvia Leticia Rivero Meza: Department of Agroindustry Science and Technology, Federal University of Pelotas, Rio Grande do Sul, Pelotas 96010-900, Brazil
Newiton da Silva Timm: Laboratory of Posthaverst (LAPOS), Campus Cachoeira do Sul, Federal University of Santa Maria, Highway Taufik Germano, 3013, Passo D’Areia, Cachoeira do Sul 96506-322, Brazil
Igor Pirez Valério: OR Sementes, Rio Grande do Sul, Passo Fundo 99050-120, Brazil
Alison Lovegrove: Rothamsted Research, Harpenden AL5 2JQ, UK
Paulo Carteri Coradi: Laboratory of Posthaverst (LAPOS), Campus Cachoeira do Sul, Federal University of Santa Maria, Highway Taufik Germano, 3013, Passo D’Areia, Cachoeira do Sul 96506-322, Brazil
Maurício de Oliveira: Department of Agroindustry Science and Technology, Federal University of Pelotas, Rio Grande do Sul, Pelotas 96010-900, Brazil

Sustainability, 2025, vol. 17, issue 12, 1-19

Abstract: Wheat ( Triticum aestivum L.) is predominantly cultivated in the Atlantic Forest biome. However, the recent expansion of agricultural frontiers in Brazil has led to its introduction into the Savannah biome. The commercial and technological quality parameters of wheat are determined by the interaction between genotype and growing environment. In this context, the objective of this study was to evaluate the effects of six wheat genotypes cultivated in five distinct environments, three located in the Atlantic Forest biome and two in the Savannah biome. The results demonstrated that environmental conditions significantly influenced protein and starch contents, which in turn affected hectoliter weight and falling number. On the other hand, genotypic variation had a marked effect on thousand-grain weight, colorimetric parameters (L* and b*), water and sodium retention capacities, dough tenacity and extensibility, as well as gluten strength. Wheat genotypes cultivated in the Savannah biome exhibited superior baking performance and technological quality, characterized by elevated starch content, enhanced gluten strength (with the exception of the genotype Feroz ), and greater dough tenacity (except for the genotype Guardião ), when compared to those cultivated in the Atlantic Forest biome. These results highlight the potential for identifying more sustainable cultivation environments, considering the different biomes, for the production of wheat with superior nutritional and technological quality, promoting the efficient use of natural and economic resources throughout the production cycle.

Keywords: phenotype; wheat flour; alveograph; baking properties (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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