Assessment of multiplied initial wheat seed material for food production application

Abstract

The comparative evaluation of wheat varieties grown as multiplied initial seed material under uniform agroecological and fertilisation conditions revealed differences in morphophysical, chemical and techno-functional properties relevant for the application in the food industry. The samples analysed included the ‘Galenika’ variety and three introduced varieties (two Swedish and one Russian wheat), each grown on soils of similar quality. The morphological characteristics (ear length, number of ears per head, number of grains per ear, weight of grains per wheat class, number of grains per wheat class and the weight of wheat chaff), chemical composition (moisture, ash, protein, lipid, carbohydrate, starch content, wet gluten and acidity) were evaluated and statistically significant differences were found between the samples. The physical and chemical characterisation of the samples was determined using standardised methods. The highest starch content (64.13%) was found in the Swedish variety, which was associated with a lower protein content. The Russian wheat variety had a lower starch content (59.25 %) and a slightly higher protein and lipid content. The chemical composition of the samples indicates the potential suitability of these wheat varieties for various food applications (bakery products, pasta, starch-enriched products, etc.), especially where a specific starchprotein balance is required for technological and nutritional optimisation. The WHC, OAC and SRC values showed functional and technological differences between the samples, indicating their suitability for various food applications, especially in bakery. The role of initial seed material in improving the agricultural productivity and functional performance of wheat-based food systems could be of great importance.