Rheological variations and industrial quality of bread wheat in Sonora

Authors

  • Gilberto Rodríguez-Pérez Tecnológico Nacional de México-Campus IT Valle del Yaqui. Av. Tecnológico Block 611, Valle del Yaqui Bácum, Ciudad Obregón, Sonora. CP. 85276. Tel. 644 4613182 https://orcid.org/0000-0003-2297-8598
  • Martín Quintana-Camargo Centro Nacional de Recursos Genéticos-INIFAP. Blvd. de la Biodiversidad 400, Rancho las Cruces, Tepatitlán de Morelos, Jalisco. CP. 47610. Tel. 378 1065020 https://orcid.org/0000-0002-5432-8891
  • Luis Latournerie-Moreno Tecnológico Nacional de México-Campus IT Conkal. Av. Tecnológico s/n, Conkal, Yucatán. CP. 97345. Tel. 999 9124130 https://orcid.org/0000-0002-7684-2111
  • Alfredo Josué Gámez-Vázquez Campo Experimental Bajío-INIFAP. Carretera Celaya-San Miguel de Allende km 6.5, Celaya, Guanajuato. CP. 38110 https://orcid.org/0000-0002-2453-0570
  • Miguel Ángel Ávila-Perches Campo Experimental Bajío-INIFAP. Carretera Celaya-San Miguel de Allende km 6.5, Celaya, Guanajuato. CP. 38110 https://orcid.org/0000-0001-6050-9990
  • Francisco Javier Verduzco-Miramón Tecnológico Nacional de México-Campus ITES Zamora. Carretera La Piedad-Zamora km 7, Zamora de Hidalgo, Michoacán. CP. 59720. Tel. 351 5200219

DOI:

https://doi.org/10.29312/remexca.v16i4.3702

Keywords:

Triticum aestivum, industrial quality, rheological properties

Abstract

Wheat represents about 12% of the total value of agricultural imports in Mexico; it is mostly used to make bread, pasta, cookies, and flour tortillas. The research aimed to determine the rheological variation in dough and industrial quality of 12 advanced lines of bread wheat. The experiment was established in the Yaqui Valley under a randomized complete block design with three replications at an average temperature of 17.1 °C. The unit consisted of four rows 3 m long and 80 cm apart in double rows, on two sowing dates of the 2020-2021 agricultural cycle. The variables assessed were hectoliter weight and weight of one thousand grains, protein in flour, strength, tenacity/extensibility, grain hardness, and bread volume. The results show statistical differences between the main factors (dates, lines) and their interaction in all variables; the functional properties in flour and values in selection indices favored L-5, L-2, L-3, L-7, and Borlaug; a positive correlation was found between physical and chemical traits. In conclusion, sowing in November favored the concentration of protein in the grain and associated with strong and extensible dough, it showed higher volumes of bread.

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Published

2025-06-24

How to Cite

Rodríguez-Pérez, Gilberto, Martín Quintana-Camargo, Luis Latournerie-Moreno, Alfredo Josué Gámez-Vázquez, Miguel Ángel Ávila-Perches, and Francisco Javier Verduzco-Miramón. 2025. “Rheological Variations and Industrial Quality of Bread Wheat in Sonora”. Revista Mexicana De Ciencias Agrícolas 16 (4). México, ME:e3702. https://doi.org/10.29312/remexca.v16i4.3702.

Issue

Vol. 16 No. 4 (2025)

Section

Articles

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