Communication Dans Un Congrès Année : 2017

Technological characterization of Lebanese bread wheat new cultivars under a significant water stress

Nada Sakr
Larbi Rhazi
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  • PersonId : 1092272
  • IdHAL : larbi-rhazi
Rabih Kabalan
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Résumé

Durum wheat is commonly cultivated due to his adaptation to Lebanon climatic conditions (i.e. thermic/hydric stress). It is mainly used for burghul, semolina and spaghetti, where bread wheat imported in large quantity is used for Lebanese bread, biscuits or cake preparations. In order to settle the local needs by a national production of a good quality, strategic introduction of bread wheat adapted to the climatic conditions of the country is a must. Technological characterization is focused on this study of new varieties of bread wheat (Titicum aestivum L.) introduced by the cereals and legumes department of LARI (Lebanese Agricultural research Institute). Sam 8, Tam Amara2, MR 1009, Katila and ACSAD 1133 are selected due to their potential of tolerance and resistance to drought and rust, but still need to be identified technologically. Thus, these cultivars were tested for their rheological behavior through the Alveograph, Farinograph, extensoghraph and Amylograph. Chemical analysis was conducted through determining of soluble/insoluble proteins, total proteins, total starch and ash content. The use of the asymmetrical flow field flow fractionation (AFFFF) was necessary to characterize the size of wheat proteins. Results of technological and rheological characteristics revealed significant differences between cultivars. The highest water absorption was recorded for the Sham 8 (68.2%), whereas Tal Amar 2 showed the lower water absorption (62.3%) and the higher dough stability (19.4 FU) and extensibility (210 EU). The highest tenacity (P) measured by the alveoghraph was recorded for Katila (95.6mm) whereas the W ranged between 200 and 281x10-4 joules for all cultivars. ACSAD 1133 showed, through the alveograph, the highest temperature at peak viscosity (92.2 ºC) for it starch. Discussion of results is detailed through this presentation.

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Dates et versions

hal-04600619 , version 1 (13-06-2024)

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  • HAL Id : hal-04600619 , version 1

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Nada Sakr, Larbi Rhazi, Thierry Aussenac, Rabih Kabalan. Technological characterization of Lebanese bread wheat new cultivars under a significant water stress. AACC International Annual Meeting, AACC, Oct 2017, San DIego, United States. ⟨hal-04600619⟩
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