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Improving quality and safety aspects of wheat

O-605

N. Sakr (1), L. Rhazi (1), R. Kabalan (2), T. Aussenac, Scientific Director (1), (1) Institut Polytechnique UniLaSalle, Beauvais, FRANCE; (2) LARI, Tal Amara, LEBANON

Durum wheat is commonly cultivated due to its adaptation to Lebanon climatic conditions (i.e. thermic/hydric stress). It is mainly used for burghul, semolina and spaghetti, while bread wheat imported in large quantity is used for Lebanese bread, biscuits or cake preparations. In order to ensure the market needs, new cultivars of bread wheat (Titicum aestivum L.), adapted to the local climatic conditions should be planted on a national level. Sham 8, Tal Amara2, MR 1009, Katila and ACSAD 1133 are selected by the cereals and legumes department of LARI (Lebanese agricultural research institute) for their potential tolerance and resistance to drought and rust, but still need to be identified technologically, and thus, the objective of this work is to study the rheological and the technological behavior of these cultivars. The five cultivars cropped during the season of 2016, were tested by the Alveograph, Farinograph, extensoghraph and Amylograph, and the asymetrical flow field flow fractionation (AFFFF) was used for the characterization of wheat glutenin polymers. Under a significant water stress, results of technological and rheological characteristics revealed significant differences between cultivars. The highest water absorption (68.2%) was recorded on the farinograph on the Sham 8 cultivar, while Tal Amara2 showed the higher dough stability (19.4 FU), and extensibility (210 EU) measured by the extensograph. The dough baking strength (W) ranged between 200x10-4 and 281x10-4 joules for all cultivars, while Katila recorded the highest tenacity (P) (95.6mm) measured by the alveograph. ACSAD 1133 showed, through the amylograph, the highest temperature at peak viscosity (92.2ÂșC) for its starch. Katila and Sham8 showed respectively the highest molecular number (9.78x105) and weight (2.39x107) for the glutenin subunits when tested by the AFFFF. Based on the recorded results and in order to study the climat effect on wheat and flour quality, the same five cultivars were cultivated on larger scale during the season of 2017.