Industrial quality of wheat flour according to the number of irrigations
DOI:
https://doi.org/10.29312/remexca.v8i7.506Keywords:
baking quality, number of irrigations, wheat flourAbstract
In 2013 wheat production in México depended on 4% of irrigation water; however, there is less availability of this resource. As a result, genetic improvement programs in irrigation areas usually evaluate grain yield and water use, but the effect of this factor on industrial quality is missing. Therefore, the objective of this research was to evaluate the industrial quality of wheat flour according to the number of irrigations. Ten commercial varieties were used and irrigations were applied at 0-35, 0-35-70, 0-35-70-105 and 0-35-70-105-125 days. The experimental design was of complete random blocks with two replicates with treatment arrangement in split plots. The experimental unit was four furrows of 3 m and a separation of 30 cm. The evaluated variables were hectoliter weight, grain hardness, protein content in flour, kneading time, mass strength, tenacity/ extensibility ratio and bread volume. By means of three irrigations the highest protein content in flour, strength of the dough and bread volume were obtained and decreased with four and five. Generally, by two, three and four irrigations the genotypes presented bread volumes greater than 800 mL, due to their mass strength greater than 350 * 10-4 J and tenacity/extensibility values lower than 1.2, while with five irrigations the majority of the genotypes showed bread volumes lower than 800 mL due to their lower protein content and mass strength. The above indicates that by managing the number of irrigations, the date of application and varieties it is possible to modify the industrial quality of wheat flour.
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