The purpose of this study was to determine the
changes in bread making quality for three wheat cultivars during
their postharvest grain maturation phase. Grain samples were collected
immediately after harvest in two consecutive years. Over
the next 12 weeks the changes of the technological value of grains
were determined. The wheat cultivars were characterized by varying
quality in terms of the properties of gluten proteins. Changes
to the baking value of grains which occur during their postharvest
maturation phase were dependent on the cultivar and harvest
year: the amount of wet gluten present decreased slightly in all
tested cultivars, whereas the quality of the gluten improved. The
greatest changes in the gluten index occurred for cv. Bamberka in
both harvest years as a result of its low initial value – below 80%.
The greatest improvement in alveograph properties was found
for wheat cultivars with a lower baking value which was determined
just after harvest. A slight increase in the water absorption
of the flour was observed, as well as slight increases in bread
yield and bread crumb hardness. Grain processors should expect
an improvement in the baking value “W” and dough tenacity “P”
of grain after its post-maturation phase in comparison with the
quality values determined just after harvest.
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