Evaluation of Flour Quality Attributes and Bran Functional Properties in Wheat Varieties: Effects of Genotype, Growing Conditions, and Year
Öz
In the study, the effects of genotype (G), growing conditions (C), and year (Y) on the polyphenol and total dietary fiber (TDF) content of wheat bran, as well as on the bread-making quality of flours obtained from the corresponding wheat samples, were investigated. For this purpose, eight bread wheat brans obtained from different red and white wheat genotypes were characterized for their total polyphenol content, ABTS and DPPH free radical based scavenging activity and TDF content for two succeeding harvesting years. The grain and flours of the same varieties were also characterized for their physical, chemical and rheological properties. The study also assessed the relative contributions of genotype (G), year (Y), and the interactions (G×C and G×Y) to the properties of wheat bran and flour, along with the correlations among these properties. Results indicated that the irrigated and rainfed conditions significantly influenced protein content (PC) and TDF in wheat bran. While both red and white wheat brans generally exhibited higher PC and TDF content under irrigated conditions, red wheat bran (RWB) was found to have a higher TDF content than white wheat bran (WWB) under the same conditions. Significant differences were also observed in several flour quality parameters under the tested conditions. Overall, this study emphasizes the importance of using diverse genotypes and varying growing conditions in breeding programs aimed at improving the functional and quality properties wheat.
Anahtar Kelimeler
Wheat, bran, flour quality, dietary fiber, phenolic content
Destekleyen Kurum
General Directorate of Agricultural Research and Policy (TAGEM)
Proje Numarası
TAGEM/HSGYAD/Ü/20/A3/P1/1765
Teşekkür
This project (TAGEM/HSGYAD/Ü/20/A3/P1/1765) was funded by the TAGEM.
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