Mit Mikrobrötchen bessere Weizen finden

Summary

The trade-value of organically grown wheat is mostly determined by the wet gluten content, the SDS-sedimentation value and the stirring number. Further information about wheat quality can be obtained through the rapid-mix test, however, both the rapid mix-test and laboratory parameters have been criticized for not displaying baking qualities adequately. In this study, 172 samples of organically grown wheat varieties and breeding lines were analyzed for their wet gluten content, SDS-sedimentation value, falling number and their performance in a baking test. A linear regression showed the highest correlation of the bread volume to the SDS-sedimentation value with R2=0,29. A multiple regression model explained 56% of the volume variation by the wet-gluten-content, SDS-sedimentation value and stirring number. Some of the tested samples showed above-average baking performance despite wet-glutencontents below 15%. Wheat varieties with high quality baking performance despite low protein contents can contribute significantly to rise wheat yields on less favorable acreage with a limited nutrient availability.