Brazilian Cerrado wheat: Technological quality of genotypes grown in tropical locations
Maria Eugenia Araujo Silva Oliveira
Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Rio de Janeiro, Brazil
Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Visualization, Writing - original draft, Writing - review & editing
Search for more papers by this authorThais de Oliveira Alves
Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Rio de Janeiro, Brazil
Contribution: Formal analysis, Investigation, Methodology, Visualization
Search for more papers by this authorLuiz Carlos Gutkoski
Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Rio de Janeiro, Brazil
Contribution: Writing - review & editing
Search for more papers by this authorMartha Zavariz de Miranda
Laboratório de Pós-Colheita, Embrapa Trigo, Passo Fundo, Brazil
Contribution: Conceptualization, Data curation, Funding acquisition, Investigation, Methodology, Resources, Validation, Visualization, Writing - review & editing
Search for more papers by this authorMariana Simões Larraz Ferreira
Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Rio de Janeiro, Brazil
Contribution: Conceptualization, Data curation, Funding acquisition, Investigation, Methodology, Project administration, Resources, Software, Supervision, Validation, Visualization, Writing - review & editing
Search for more papers by this authorCorresponding Author
Cristina Yoshie Takeiti
Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Rio de Janeiro, Brazil
Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil
Correspondence
Cristina Yoshie Takeiti, Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, Urca, Rio de Janeiro 22290-240, RJ, Brazil.
Email: [email protected]
Contribution: Conceptualization, Data curation, Funding acquisition, Methodology, Project administration, Resources, Supervision, Validation, Visualization, Writing - original draft, Writing - review & editing
Search for more papers by this authorMaria Eugenia Araujo Silva Oliveira
Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Rio de Janeiro, Brazil
Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Visualization, Writing - original draft, Writing - review & editing
Search for more papers by this authorThais de Oliveira Alves
Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Rio de Janeiro, Brazil
Contribution: Formal analysis, Investigation, Methodology, Visualization
Search for more papers by this authorLuiz Carlos Gutkoski
Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Rio de Janeiro, Brazil
Contribution: Writing - review & editing
Search for more papers by this authorMartha Zavariz de Miranda
Laboratório de Pós-Colheita, Embrapa Trigo, Passo Fundo, Brazil
Contribution: Conceptualization, Data curation, Funding acquisition, Investigation, Methodology, Resources, Validation, Visualization, Writing - review & editing
Search for more papers by this authorMariana Simões Larraz Ferreira
Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Rio de Janeiro, Brazil
Contribution: Conceptualization, Data curation, Funding acquisition, Investigation, Methodology, Project administration, Resources, Software, Supervision, Validation, Visualization, Writing - review & editing
Search for more papers by this authorCorresponding Author
Cristina Yoshie Takeiti
Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Rio de Janeiro, Brazil
Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil
Correspondence
Cristina Yoshie Takeiti, Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, Urca, Rio de Janeiro 22290-240, RJ, Brazil.
Email: [email protected]
Contribution: Conceptualization, Data curation, Funding acquisition, Methodology, Project administration, Resources, Supervision, Validation, Visualization, Writing - original draft, Writing - review & editing
Search for more papers by this authorAbstract
Brazilian Cerrado wheat has emerged as an alternative to expand a new agricultural frontier in tropical areas. In this study, technological quality of 34 samples grown in five locations situated in the Cerrado Mineiro was evaluated in terms of their grain, flour, and starch properties. Damaged starch was positively (p < .05) correlated with Single Kernel Characterization System parameters (r = 0.578) and pasting properties (r = 0.761), and negatively (p < .05) correlated with enthalpy (r = −0.400) and relative crystallinity (r = −0.379). The irrigation system strongly influenced the starch characteristics, rheological, and pasting properties. Piumhi location showed the highest mean of resistant starch (0.80 g/100g), bringing an interesting prebiotic appeal to these samples. Gluten index (mean = 90.6) and damaged starch (mean = 5.0%) values showed that genotypes present suitable standards for bakery products. This pioneering study highlights promising agronomic materials for cultivation in the Brazilian Cerrado region, which has great potential to produce tropical wheat.
Practical applications
Wheat is the second most significant staple grain after maize, constituting a strategic role in food security to the world economy. In Brazil, more than 90% of wheat is grown in traditional areas that include subtropical climates. In this scenario, Brazilian Cerrado has been standing out as a potential region for wheat cultivation to produce improver wheat class that is the main consumer-driven market. Wheat culture has been adapted under Cerrado conditions after massive investments regarding genetic improvement and integrated soil–water–nutrient–plant practices that allow high grain productivity. Thus, the characterization of wheat grain associated with flour rheological evaluation and starch profile is effective in predicting processing behavior and applicability in different bakery products. The results showed that irrigation system strongly influenced the rheological and pasting properties of starch. These samples showed suitable contents of dry gluten (11%–14%) and damaged starch (4.5%) for bakery products development.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
Data openly available in a public repository that issues datasets with DOIs.
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