BREAD MAKING POSSIBILITY OF ALGERIAN DURUM WHEAT (Triticum turgidum L.var.durum) VARIETIES
DOI:
https://doi.org/10.4314/jfas.v12i3.15Keywords:
durum wheat, yellow pigments, mixographie, gluten strength, bread makingAbstract
Actually, gluten strenght, yellow pigment content and protein quality paly an axial role in durum wheat selection. In order to characterize the baking quality of Algerian germplasm, we used eighteen (18) local and improved durum wheats cultivars. The present study showed the presence of significant differences within our genetic resources for several traits. SDS sedimentation test results suggested that, Ofanto, Bidi17, Mexicali, Saoura were classified in the same rank as Marzak, which are considered the best cultivars, with a very high gluten strength and a top score (8) revealed by a mixoragraphy test, these varieties are important for bread making. Yellow pigments analysis showed that, Saoura, Oued Elbared and Waha presented a high yellow pigment content than the check Louiza known for its high yellow index. These results are very motivating to be used in Algerian selection program.
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References
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[20] Raciti C N, Doust M A, Lombardo G M, Boggini G, and Pecetti L. Characterization of durum wheat mediterranean germplasm for high and low molecular weight glutenin subunits in relation with quality. Eur J Agron., 2003, 19:373-382.
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[22] Lorenzo A, and Kronstad W E. Reliability of two laboratory techniques to predict bread wheat protein quality in nontraditional growing areas. Crop. Sci., 1987, 27:247-252.
[23] Zeleny L, Greenaway W T, Gurney G M, Fiffield C C, and Lebsock K. Sedimentation value as an index of dough-mixing characteristics in early-generation wheat selections. Cereal. Chem., 1960, 37:673-378.
[24] Amallah L, Raghouti M, Rhrib K, Gaboun F, and Hassikou R. Genetic Variability in Agro-morphological and Quality Traits of Mediterranean Durum Wheat Landraces. Cereal. Res. Commun., 2015, 43:123–132.
[25] Şahin M, Göçmen A, Akçacik S, Aydoğan S, Hamzaoğlu M, and Türköz. Assessment of Quality of Durum Wheat Breeding Material by Means of Mixograph Parameters. Journal of Bahri Dagdas Crop Research., 2015, 3(1):1-6.
[2] Zhao C X., He M R, Wang Z L, Wang Y F, and Lin Q. Effects of different water availability at post-anthesis stage on grain nutrition and quality in strong-gluten winter wheat. C.R. Biol., 2009, 332:759–764.
[3] Troccoli A, Borrelli G M., De Vita P, Fares C, and Di Fonzo, N. Durum wheat quality. I. A multidisciplinary concept. J. Cereal Sci., 2000, 32:99–113.
[4] Blanco A, Colasuonno P, Gadaleta A, Mangini G, Schiavulli A, Sincone, Digesù A M, De Vita P, Mastranpelo A M, and Cattivelli L. Quantitative trait loci for yellow pigment concentration and individual carotenoid compounds in durum wheat. J. Cereal Sc., 2011, 54:255–264.
[5] Shewry P R, Halford N G, and Tatham A S. High molecular weight subunits of wheat glutenin. J. Cereal. Sci., 1992, 15:105–120.
[6] De Vita P, Destri Nicosia O L, Nigro F, Platani C, Riefolo C, Di Fonzo N, and Cattivelli L. Breeding progress in morpho-physiological, agronomical and qualitative traits of durum wheat cultivars released in It-aly during the 20th century. Eur. J. Agron., 2007, 26:39–53
[7] Feillet P, Autran J C, and Icard C. Pasta brownness: An assessment. J. Cereal Sci., 2000, 32:215–233.
[8] Rasper, V. F. Dough rheology and physical testing of dough. In B. S. Kamel, & C. E. Stauffer (Eds.), Advences in Baking Technology. Glasgow: Blakie Academic and Professional, 1993, pp. 107-133.
[9] Finnie S, Atwell W. A. Wheat and Flour Testing. Wheat Flour, 2nd edition, AACC International, Inc, 2016, pp. 65–67.
[10] Ohm J B, and Chung O K. Gluten, Pasting, and Mixograph Parameters of Hard Winter Wheat Flours in Relation to Bread making. Cereal. Chem., 2014, 76(5): 606–613
[11] Graybosch R A, Peterson C J, Shelton D R, and Baenziger P S. Genotypic and environmental modification of wheat flour protein composition in relation to end-use quality. Crop. Sci., 1996, 36:296-300
[12] Kirouani A, Henkrar F, Udupa M S, Boukhalfoun L, Bouzerzour H. Genetic diversity in Algerian durum wheat varieties (Triticum turgidum L var. durum) using microsatellite markers. Biosci J., 2018, 34(6):1575-1583.
[13] Kirouani A, Ould Kiar R, Boukhalfoun L, et Fellahi Z E A. Caractérisation de quelques variétés Algériennes de blé dur (Triticum turgidum L. var. durum) par le biais des marqueurs phénotypiques. J Appl Biosci., 2019, 142:14464-14477.
[14] Dick J W, and Quick J S. A modified screening test for rapid estimation of gluten strength in early generation durum wheat breeding lines. Cereal. Chem., 1983, 60:315-318
[15] AACCV. International. Approved Methods of the American Association of Cereal Chemists. Method, n°14 50.01, 2010, St. Paul.
[16] Finney K F, and Shogren M D. A ten-gram mixograph for determining and predicting functional properties of wheat flour. Baker’s Dig, 1972, 46(2):23.
[17] AACC. International. Approved Methods of the American Association of Cereal Chemists. Mixograph Method 54-40A, 1995, St. Paul.
[18] Pena R J, Amaya A, Rajaram, and Mujeeb-kazi A. Variation in quality characteristics associated with some spring 1B/1R translocation wheats. J. cereal. Sci., 1990, 12:105-112.
[19] Remil A, Taghouti M, Benali M, and Belbraouet S. Physicochemical Analysis, Electrophoretic Characterization and Verification of the Protein Fractions Responsible for Celiac Disease of Wheat Varieties Imported and Grown in Western Algeria. South. Asian. J. Exp. Biol., 2017, 7(2):113-121.
[20] Raciti C N, Doust M A, Lombardo G M, Boggini G, and Pecetti L. Characterization of durum wheat mediterranean germplasm for high and low molecular weight glutenin subunits in relation with quality. Eur J Agron., 2003, 19:373-382.
[21] Dexter J E, Matsuo R R, Kosmolak F G, Leisle D, and Marchylo B A. The suitability of the SDS-sedimentation test for assessing gluten strength in durum wheat. Can. J. Plant. Sci., 1980, 60:25-29.
[22] Lorenzo A, and Kronstad W E. Reliability of two laboratory techniques to predict bread wheat protein quality in nontraditional growing areas. Crop. Sci., 1987, 27:247-252.
[23] Zeleny L, Greenaway W T, Gurney G M, Fiffield C C, and Lebsock K. Sedimentation value as an index of dough-mixing characteristics in early-generation wheat selections. Cereal. Chem., 1960, 37:673-378.
[24] Amallah L, Raghouti M, Rhrib K, Gaboun F, and Hassikou R. Genetic Variability in Agro-morphological and Quality Traits of Mediterranean Durum Wheat Landraces. Cereal. Res. Commun., 2015, 43:123–132.
[25] Şahin M, Göçmen A, Akçacik S, Aydoğan S, Hamzaoğlu M, and Türköz. Assessment of Quality of Durum Wheat Breeding Material by Means of Mixograph Parameters. Journal of Bahri Dagdas Crop Research., 2015, 3(1):1-6.
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Published
2020-08-19
How to Cite
KIROUANI, A.; TAGHOUTI, M.; BOUKHALFOUN, L.; HENKRAR, F.; UDUPA, S. M. BREAD MAKING POSSIBILITY OF ALGERIAN DURUM WHEAT (Triticum turgidum L.var.durum) VARIETIES. Journal of Fundamental and Applied Sciences, [S. l.], v. 12, n. 3, p. 1223–1234, 2020. DOI: 10.4314/jfas.v12i3.15. Disponível em: https://mail.jfas.info/index.php/JFAS/article/view/937. Acesso em: 25 jan. 2026.
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