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The Influence of Environment on Starch Content and Amylose to Amylopectin Ratio in Wheat
Author(s) -
Labuschagne Maryke T.,
Geleta Nemera,
Osthoff Garry
Publication year - 2007
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.200600542
Subject(s) - amylopectin , amylose , starch , food science , cultivar , chemistry , resistant starch , agronomy , biology
There is evidence that starch content plays an active role in determining dough rheological characteristics. The aim of this study was to determine the influence of environment on starch content and amylose: amylopectin ratio, and how this affects breadmaking quality. Ten hard red spring wheat cultivars were planted in three different environments in a randomized complete block design with three replications. Total starch content, amylose: amylopectin ratio, milling, rheological and baking characteristics were measured. Starch content was significantly influenced by the environment. It was significantly negatively correlated with loaf volume, wet gluten content and flour protein content across the three environments. Starch content and protein content were significantly negatively correlated, yet the value was relatively small ( r = −0.4) and the relationship was therefore not directly inverse, and other factors influenced this relationship. Some cultivars interacted with specific environments, and they ranked high for starch content and loaf volume. Amylose: amylopectin ratio was very consistent for the three environments but was not significantly correlated with breadmaking quality characteristics across the environments, although there were significant correlations at individual environments. Cultivar choice and environment where cultivars are planted will therefore affect the starch content. High starch content will not necessarily lead to poor baking quality.