Evolution of bread-making quality of Spanish bread-wheat genotypes

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Spanish Journal of Agricultural Research 2009 7(3), 585-595 Available online at www.inia.es/sjar ISSN: 1695-971-X Evolution of bread-making quality of Spanish bread-wheat genotypes M. Gómez1*, N. Aparicio2, E. Ruiz-París1, B. Oliete1and P. A. Caballero1 1E.T.S. Ingenierías Agrarias. Universidad de Valladolid, 34004 Palencia, Spain. 2Instituto Tecnológico Agrario de Castilla y León (ITACYL). Ctra. de Burgos km. 119. 47071 Valladolid. Spain. Abstract In this study, 36 Spanish wheat genotypes (five modern commercial cultivars, four cultivars introduced after the green revolution and 27 landraces from northwestern Spain) were evaluated. Grain (yield, specific weight, protein content and falling number) and flour (yield, protein content, Zeleny index, wet gluten and gluten index) properties were analyzed. Dough behaviour during mixing (DoughLAB) and handling (alveograph) was also considered. An evolution in grain and flour properties was observed over time. In modern cultivars, grain yield was improved owing to higher grain production. In landraces, higher grain yields were related to larger grain size. Unlike in landraces, an inverse correlation between grain yield and protein content was found in modern cultivars. In addition, because of their high protein quality, modern cultivars surpassed landraces in bread-making properties. Landraces showed considerable variability in protein quality and scored lower curve configuration ratio values than other cultivars with similar strength. Cultivars introduced after the green revolution reached the highest levels of bread-making quality, a feature attributable to their high protein quality. Additional key words: alveograph, biodiversity, landraces, mixing behaviour, Triticum aestivum. Resumen Evolución de la calidad panadera de variedades de trigo cultivadas en España En este estudio se han evaluado 36 genotipos de trigo cultivados en España (cinco cultivares comerciales actuales, cuatro cultivares introducidos después de la revolución verde y 27 variedades autóctonas del noroeste de España). Se han analizado tanto las características del grano (rendimiento, peso específico, contenido proteico e índice de caída) como las de la harina (rendimiento harinero, contenido proteico, índice de Zeleny, gluten húmedo y gluten seco). También se ha considerado el comportamiento de la masa durante el amasado (DoughLAB) y el manejo de la misma (alveógrafo). Se ha observado una evolución de las características de los granos y las harinas a lo largo del tiempo. En los cultivares modernos se ha observado un incremento del rendimiento en cosecha basado en la mayor producción de granos. Por otro lado, en las variedades autóctonas los mayores rendimientos se relacionaron con un mayor tamaño de grano. Para los cultivares modernos se encontró una correlación inversa entre el rendimiento en grano y el contenido proteico, la cual no fue significativa cuando se analizaron las variedades autóctonas. Los cultivares modernos también mostraron mejores propiedades para los procesos de panificación debido a la mayor calidad de sus proteínas. Las variedades autóctonas presentaron una gran variabilidad en su calidad proteica y un equilibrio más bajo que el mostrado por otras variedades con fuerza similar. Los cultivares introducidos tras la revolución verde mostraron las mejores características panaderas, lo que se relacionó con su alta calidad proteica. Palabras clave adicionales: alveógrafo, biodiversidad, comportamiento en el amasado, Triticum aestivum, variedades autóctonas. * Corresponding author: [email protected]a.es Received: 25-11-08. Accepted: 26-06-09. Abbreviations used: FU (farinograph units), HZT (Harina Tradicional Zamorana), ITACYL (Instituto Tecnológico Agrario de Castilla y León), P/L (curve configuration ratio). 586 M. Gómez et al. /Span J Agric Res (2009) 7(3), 585-595 Introduction The primitive cultivars, landraces and wild relatives of crop plants constitute a pool of useful genetic variability generally required for the effectiveness of breeding programs (Blum et al., 1987; Valkoun, 2001; Juhász et al., 2003). Much of the rich plant biodiversity which supported agriculture in the past has been eroded or is being rapidly eroded by the introduction of new highyielding cultivars. Moreover, it is thought that old cultivars or landraces are better adapted to an ecological production (low-input and organic farming systems) than modern cultivars because the latter’s usual yield advantage is negated under low-fertility conditions (Shroyer and Cox, 1993). This seems to open interesting new avenues for further study since organic production has increased in recent years due to growing consumer demand (Guarda et al., 2004). The varietal structure of bread wheat, Triticum aestivum L., in Spain has been slowly but steadily altered. Throughout the first half of the 1900s, growers relied on cultivars and local landraces, favored by the isolation of the growing areas and very diverse climates. During the 1970s, CIMMYT cultivas, like Yécora, Cajeme and Anza, were introduced and had a rapid expansion displacing the local landraces. In the last 20 years, the varietal change has been very limited. It is observed that new bread wheat cultivars grown in Spain have traditionally been imported, principally French and Italian. These cultivars have a high potential but it is hardly realized under the harsh environmental conditions they are grown in Spain. Evaluation of wheat cultivars from different sources spanning the entire 1900s enables breeders to determine how changes in agronomic and end-use quality characteristics associated with improved grain yield and higher end-use quality have occurred over the course of roughly a century. Numerous studies have evaluated the quality of old landraces. These studies are usually centred in those landraces grown in Eastern European countries, such as Hungary (Bedó et al., 1998; Juhász et al., 2003), Slovakia (Francakova and Bojnanska, 2003), Poland (Górny et al., 2006) or Russia (Khlestkina et al., 2004); in Near and Middle Eastern countries, such as Syria (Mirali, 2000), Iran (Bhattacharya et al., 2003), Turkey (Dokuyucu et al., 2004) or Israel (Blum et al., 1987); and in Asian countries such as India (Singh et al., 2007) Pakistan (Niwa et al., 2008) and Japan (Nakamura, 2001). Although studies referred to Mediterranean countries do exist (Nascimento et al., 1998; Guarda et al., 2004; Cartelle et al., 2006), none of them considers Spanish cultivars. Most of them are focused on the study of agronomic characteristics, grain composition, or protein quality, and only a few deal with dough rheological properties. Only Guarda et al. (2004) analyzed alveographic properties while Bedo et al. (1998) and Francakova and Bojnanska (2003) analyzed dough behaviour during mixing. The aim of this study was to investigate grain yield and quality in a set of genotypes that have been grown in Spain sometime between 1900 and the present by comparing results from three different field experiments. The long term objective is to promote the introduction of some of these genotypes into wheat breeding programs for the development of new bread wheat cultivars with improved end-use quality traits and well adapted to Spanish growing environments. Material and methods Material and growing conditions Three field experiments were carried out at two different sites in northwestern Spain, one in 2005 and two in 2007 (Table 1). Thirty six genotypes of bread wheat, including five current Spanish commercial cultivars, released between 1980 and 2000, four cultivars that were being grown around 1970 and 27 Castilla and León landraces were used in the experiments (Table 2). For each entry the seed source was described by origin and bank germplasm code. In each trial, cultivars were sown in a randomized completed-block design with three replications in 6 m-long, six-row plots with 20 cm row spacing. The seed rate was adjusted for each genotype to achieve a density of 350 viable seeds m-2. Soil analyses were done prior to sowing, and fertilizers were applied as recommended. Weeds and diseases were controlled and treated with appropriate chemicals. Grain properties Grain yield (kg ha-1) was determined on the basis of the averaged harvested plot in all the trials. Specific weight was measured in a sample of 250 g per plot, and was expressed as kg hL-1. Grain protein (%) was determined with Kjeldahl´s method. Evolution of bread-making quality of Spanish bread-wheat cultivars 587 Flour properties To evaluate the bread-making quality of the different cultivars, grain samples from each one were individually milled with a Chopin CD-1 experimental mill (Chopin, France) Flour yield was only determined for the 2007 experiments. Flour quality was evaluated using the AACC methods (AACC, 2000) including: falling number (AACC 56-70), flour protein (AACC 39-11), gluten wet (AACC 38-11), gluten index (AACC 38-12) and Zeleny index (Zeleny 1947). Bread-making properties The viscoelastic properties of the wheat dough were assessed using an alveograph MA 82 (Chopin, France) following the AACC 54-30A method (AACC, 2000). The following parameters were automatically recorded: tenacity or resistance to extension (P), dough extensibility (L), curve configuration ratio (P/L) and the deformation energy (W). The mixing behaviour of each flour cultivar was studied using the doughLAB equipment (Newport Scientific Pty. Limited, Warriewood, Australia). The dough was developed in the mixing bowl by the rotary action of two sigma-arm mixing blades and its resistance to kneading as a torque value was obtained. Data obtained from the doughLAB were analyzed using doughMAP software (Newport Scientific Pty. Limited, Warriewood, Australia). Values measured from the mixing profile were: 1) absorption (quantity of water necessary for the dough to reach 500FU); 2) development time (time taken for the dough to reach its peak resistance); 3) stability (difference between the time required for the top curve to reach the peak resistance and the required time for the top curve to fall below the peak resistance); 4) softening (difference between the peak resistance and the mid-curve torque at 12 min after the development time), and 5) resistance. Statistical analysis Data were analyzed by analysis of variance (ANOVA). First, all the cultivars were considered, and in a second analysis the cultivars were grouped in three categories based on their origin: landraces, cultivars introduced after the green revolution, and modern commercial cultivars. LSD test at a significance level of 0.05 was used in order to compare samples. Pearson correlation coefficients between characteristics were also calculated. Only significant correlations (95%*, 99%**, 99.9%***) have been considered. All analyses were performed using the Statgraphic plus 5.1 software. Results and discussion Grain properties Grain yield showed significant differences (p< 0.05) across genotypes (Table 3). Grain yield ranged from 3495 to 6191 kg ha-1 for Barbilla de León and Marius respectively. Differences between groups for grain yield were also statistically significant. LSD test separated the three groups. The modern cultivars showed the highest values for grain yield and landraces the lowest. It would seem that plant breeding has played an important role in increasing grain yield. A similar tendency was observed in the study of the cultivars growing in Italy since the early 1900s (Guarda et al., 2004). Cultivars introduced in Spain after the green revolution had the highest flour yields but no significant dif- Exp. 1 Exp. 2 Exp. 3 Year 2005 2007 2007 Site ZamadueñasaZamadueñasaVillahozb Coordinates 41º 41’N, 4º 43’ W 41º 41’N, 4º 43’ W 42º 5’ N, 3º 39’W Altitude (m above sea level) 700 700 864 Soil texture Slimy sandy loam Slimy sandy loam Sandy loam Soil pH 8.2 8.2 8.0 Seasonal rainfall (mm3) 137 351 319 Mean yield (kg ha-1) 4922 ± 672 4113 ± 915 4402 ± 721 Table 1. Location, site description and mean yield of the three experiments aProvince: Valladolid. bProvince: Burgos. 588 M. Gómez et al. /Span J Agric Res (2009) 7(3), 585-595 ferences were found between the three groups of cultivars (Table 3). In relation to specific weight, only significant differences between landraces and late 1900s cultivars were observed. The correlation between specific weight and flour yield was positive (r=0.65***) (Figure 1). Also a significant correlation between grain yield and grain specific weight was found (r=0.39*), but the correlation coefficient increased to 0.58*** if modern cultivars were eliminated. The percentage of grain protein was significantly lower in modern cultivars than in landraces. In fact, the five cultivars with the lowest protein content corresponded to the five modern cultivars. Guarda et al. (2004) found a similar tendency in Italian cultivars, despite of Genotype name Province OriginaBank code Landraces Barbilla 1 CRF-INIA BGE 000084 Barbilla 2 Salamanca CRF-INIA BGE 013803 Barbilla de Alcañices 1 Zamora CRF-INIA BGE 012869 Barbilla de Alcañices 2 Zamora CRF-INIA BGE 013194 Barbilla de Alcañices 3 Zamora HTZ ZT – 269 Barbilla de Carbajales de Alba 1 Zamora CRF-INIA BGE 013195 Barbilla de Carbajales de Alba 2 Zamora CRF-INIA BGE 013196 Barbilla de León León CRF-INIA BGE 018228 Barbilla de Ayoo de Vidriales Zamora CRF-INIA BGE 029799 Barbilla de Quintanilla Zamora CRF-INIA BGE 030462 Barbilla roja de Matallanes Zamora CRF-INIA BGE 030461 Barbilla de Villanueva de Valrojo Zamora CRF-INIA BGE 030460 Barbilla de Villar del Buey Zamora CRF-INIA BGE 029796 Mombuey Zamora CRF-INIA BGE 013215 Candeal de Arévalo 1 Avila CRF-INIA BGE 012577 Candeal de Arévalo 2 Avila ITACYL ZT – 265 Candeal de Castilla ITACYL ZT – 262 Candeal de Castrillo del Val Burgos HTZ ZT – 266 Candeal de Juarros de Voltoya Segovia CRF-INIA BGE 031114 Candeal de Muelas del Pan Zamora HTZ ZT – 268 Candeal de Muñogrande Avila CRF-INIA BGE 012575 Candeal de Nava del Rey Valladolid CRF-INIA BGE 013129 Candeal de Salamanca Salamanca CRF-INIA BGE 013131 Candeal de San Román de los Oteros León CRF-INIA BGE 025415 Candeal de Teruel ITACYL ZT – 264 Candeal de Tierra de Campos Palencia CRF-INIA BGE 013128 Candeal de Villaseco del Pan Zamora CRF-INIA BGE 029798 Thrid half of 20th century cultivars Pané 247 CRF-INIA BGE 014264 Florence Aurore CRF-INIA BGE 012144 Tailor de Melgar de Fernamental HTZ ZT – 267 Candeal Argelino ITACYL ZT – 263 Modern cultivars Marius Commercial Test Isengrain Commercial Test Soissons Commercial Test Craklin Commercial Test Etecho Commercial Test Table 2. Name, code, seed origin and group of wheat genotypes used in this study aCRF: Centre of Genetic Resources in INIA-Madrid. ITACYL: material in the germplasm bank of Instituto Tecnológico Agrario de Castilla y León. HZT: material provided by milling industry “Harina Tradicional Zamorana”. Evolution of bread-making quality of Spanish bread-wheat cultivars 589 the fact that all modern varieties showed higher gluten strength values than landraces. A negative relationship was observed between grain yield and grain protein content (r=-0.64***), but this correlation could be misleading since it was strongly influenced by the presence of modern cultivars, with high yields and low protein levels. In fact, if these cultivars were not considered in the analysis, the correlation became not significant (Figure 2). When only modern cultivars were considered, a significant correlation was found (r=-0.52***). If only landraces and cultivars introduced after the green revolution were analyzed, it was observed that as the grain protein Genotype Grain yield Specific weight Flour yield Grain protein Falling number (kg hL-1) (%) (%) content (%) (s) Landraces* 3932a 78.9a 63.2a 16.7b 394a Barbilla 1** 4313 79.4 63.1 16.0 368 Barbilla 2** 3941 77.3 57.8 16.1 406 Barb Alcañices1** 3904 82.7 69.0 15.8 381 Barb Alcañices2** 3874 76.0 57.8 17.7 393 Barb Alcañices3** 4332 78.3 61.9 17.1 446 Barb Carbajales Alba1** 3824 72.4 58.6 15.9 390 Barb Carbajales Alba2** 3663 66.9 55.0 15.8 332 Barb León** 3495 75.5 63.8 16.6 397 Barb Ayoo de Vidriales** 3833 74.6 63.1 16.5 389 Barb de Quintanilla** 4040 77.5 63.9 15.8 385 Barb Roja de Matallanes** 3637 75.7 57.8 16.6 393 Barb Villanueva Val** 4146 76.2 61.9 16.1 430 Barb. Villar del Buey** 4326 78.1 56.6 17.2 391 Mombuey** 4624 84.1 70.8 16.5 419 Cand Arevalo 1** 4016 78.8 59.6 16.4 429 Cand Arevalo 2** 4471 78.4 63.9 16.7 419 Cand Castilla** 4574 83.2 74.6 17.6 383 Cand Castrillo del Val** 4660 79.1 55.9 15.8 352 Cand Juarros Voltoya** 4692 79.2 65.7 16.6 375 Cand Muelas de Pan** 4339 83.4 73.3 17.8 430 Cand de Muñogrande** 4119 78.9 58.0 16.2 365 Cand. Nava del Rey** 4751 81.4 59.8 16.4 403 Cand. Salamanca** 4085 79.3 63.2 16.2 380 Cand San Román** 3899 77.0 68.5 17.3 395 Cand Teruel** 4800 83.4 74.3 17.8 420 Cand. Tierra de Campos** 4707 81.6 63.2 16.4 397 Cand Villaseco del Pan** 4136 81.1 65.7 16.4 361 Thrid half of 20th century cultivars* 4441b 83.0b 69.1a 16.5b 391a Pane 247** 5053 82.0 65.7 14.6 439 Florence Aurore** 4483 83.2 66.6 17.6 369 Tailor de Fernamental** 4410 83.6 77.6 17.9 375 Candeal Argelino** 4878 83.4 66.6 16.8 381 Modern cultivars* 5865c 80.0ab 67.2a 13.8a 379a Marius** 6191 78.9 64.6 13.4 383 Isengrain** 5791 81.8 71.0 13.8 355 Soissons** 5551 81.8 68.7 14.3 381 Craklin** 6079 77.6 62.8 13.3 385 Etecho** 5934 79.9 68.8 14.1 393 LSD (0,05)*** 290 1.2 2.6 0.4 37 Table 3. Mean yield and quality properties of 36 wheat genotypes grouped by their genotype group. Means averaged over three experiments * Mean of the variety groups [different letters in the same column are significantly different (p<0.05)]. ** Mean of the individual cultivars. *** LSD value for the analysis of individual cultivars. 590 M. Gómez et al. /Span J Agric Res (2009) 7(3), 585-595 Table 4. Flour protein content and wet gluten are related to protein quantity, and gluten and Zeleny indexes are related to protein quality. Flour protein content ranged between 11.2% for Craklin and 17.3% for Taylor de Fernamental. Similar to grain protein content, the modern wheat cultivars had the lowest flour protein content. Five out of six cultivars which showed the lowest flour protein content belonged to the group of modern cultivars. As expected, a significant correlation between the protein content in grain and flour (r=0.63***) was found. However, unlike the grain protein content, the flour protein content from cultivars introduced after the green revolution was significantly higher than that from landraces. The Zeleny index indicates protein quality (Zeleny, 1947). No significant differences in the Zeleny index between landraces and modern cultivars were found, although cultivars introduced after the green revolution showed the highest Zeleny indexes. A correlation between flour yield and Zeleny index was observed (r=0.52***) that could be related to the fact that the cultivars introduced after the green revolution also showed high flour yields. In general, it was observed that modern cultivars showed intermediate Zeleny indexes. Blum et al. (1987) observed that modern cultivars had a higher Zeleny index than landraces and indicated that their results seemed to suggest that the Zeleny index was improved in the modern hexaploid cultivars beyond the highest level found in the tested landraces. The discrepancies with our results could be due to the modern cultivars selected in Blum’s work, since all of them had good or medium bread quality and possessed high Zeleny indexes (>33). The gluten is formed by wheat reserve proteins, which are responsible for producing cohesive and elastic doughs, and retaining the gas produced during fermentation. The wet gluten was not determined in 10 landraces (Table 4) due to difficulties in its formation and nine of them showed Zeleny indexes lower than 20. This could indicate that, in general, cultivars with the lowest protein quality showed problems in gluten formation. Only five cultivars with Zeleny indexes lower than 20 could form gluten, and only one of them had a Zeleny number lower than 15. A significant correlation was observed between gluten content and flour protein quantity (r=0.61***), and between gluten content and Zeleny index (r=0.49**). The highest gluten content values corresponded to three cultivars introduced after the green revolution (Taylor, Florence Aurore and Candeal Argelino) and three landraces characterized by content increased, flour yield (r=0.36*) and specific weight (r=0.26*) also increased. Nevertheless, if the modern cultivars were included in the analysis the relationships became not significant. Modern cultivars had similar specific weight and flour yield than landraces and cultivars introduced after the green revolution, but they showed higher grain yields (Figure 1). No significant correlations were found when considering only modern commercial cultivars. Falling number is indicator of the amylase activity in the grain and it is related with the mobilization of reserves for grain germination (Atwell, 2001). All cultivars analyzed in this study showed high values of falling number (Table 3). In Mediterranean environments, characterized by dry and hot summers, high falling numbers are normal (Gooding, 2003). Statistical significant differences between falling numbers across cultivars and groups were not observed. Flour properties The mean values for flour protein content, wet gluten percentage, gluten index, and Zeleny index are shown in Old Wheats (r=0.58**) Modern Wheats (r=-0.20 n.s) 70 75 80 85 2800 3800 4800 5800 6800 Grain yield (kg ha ) Specific weight (kg hL-1 -1 ) Figure 1. Relationship between grain yield and grain specific weight for old wheat genotypes (landraces and cultivars introduced after the green revolution) and for modern commercial cultivars. All Wheats (r=-0.64**) Old Wheats (r=-0.06n.s) Grain yield (kg ha - 1 ) 10 12 14 16 18 20 2800 3800 4800 5800 6800 Grain protein (%) Figure 2. Relationship between grain yield and grain protein content for all wheat genotypes studied and only for the old wheat genotypes (landraces and cultivars introduced after the green revolution). Evolution of bread-making quality of Spanish bread-wheat cultivars 591 their high protein content (Candeal de Muelas del Pan, Candeal de Teruel and Candeal de Castilla). All these cultivars also showed high Zeleny index values and, consequently, good protein quality. The gluten index is another indicator of protein quality, and thus; both the gluten index and the Zeleny number were correlated, although this correlation was not very high (r=0.44**). In fact, the tendencies observed in the Zeleny index in the cultivars introduced after the green revolution were not found in the gluten index. One of these cultivars, Candeal Argelino, had the highest gluten index values while Florence Aurore had the lowest. Genotype Flour protein Zeleny index Wet gluten Gluten index content (%) (mL) (%) (%) Landraces* 14.6b 22.9a Barbilla 1** 15.1 18.0 33.4 43.1 Barbilla 2** 13.5 17.5 ND ND Barb Alcañices1** 13.7 25.5 38.0 54.2 Barb Alcañices2** 13.9 28.5 34.6 61.0 Barb Alcañices3** 14.9 20.0 ND ND Barb Carbajales Alba1** 13.5 21.5 34.5 48.4 Barb Carbajales Alba2** 13.1 18.5 32.3 35.7 Barb León** 14.1 42.0 36.2 78.6 Barb Ayoo de Vidriales** 14.5 25.0 34.1 54.5 Barb de Quintanilla** 14.2 26.0 34.7 57.3 Barb Roja de Matallanes** 13.5 27.5 ND ND Barb Villanueva Val** 14.9 22.0 35.8 53.4 Barb. Villar del Buey** 14.5 18.0 ND ND Mombuey** 15.5 18.5 33.8 42.0 Cand Arevalo 1** 14.7 22.5 28.1 18.9 Cand Arevalo 2** 14.3 19.0 38.7 25.3 Cand Castilla** 16.0 42.0 43.4 44.7 Cand Castrillo del Val** 17.0 6.5 ND ND Cand Juarros Voltoya** 15.7 14.5 ND ND Cand Muelas de Pan** 17.3 44.5 52.3 58.0 Cand de Muñogrande** 13.9 12.0 29.1 26.7 Cand. Nava del Rey** 13.8 20.0 30.3 21.2 Cand. Salamanca** 13.7 16.0 ND ND Cand San Román** 15.8 18.5 ND ND Cand Teruel** 17.1 42.0 43.8 45.1 Cand. Tierra de Campos** 13.4 17.5 ND ND Cand Villaseco del Pan** 13.5 15.0 ND ND Thrid half of 20th century cultivars* 16.0c 39.8b Pane 247** 14.3 22.0 31.2 55.5 Florence Aurore** 15.8 42.0 43.0 66.6 Tailor de Fernamental** 17.3 38.5 60.9 53.0 Candeal Argelino** 16.5 56.5 36.2 91.1 Modern cultivars* 12.7a 29.1a Marius** 12.8 21.0 30.8 51.7 Isengrain** 12.9 35.5 30.4 61.7 Soissons** 13.1 37.0 32.2 77.5 Craklin** 11.2 21.0 24.9 25.8 Etecho** 13.4 31.0 33.5 42.8 LSD (0.05)*** 0.8 2.5 Table 4. Mean of flour characteristics of 36 wheat genotypes across three experiments * Mean of the variety groups [different letters in the same column are significantly different (p<0.05)]. ** Mean of the individual cultivars. *** LSD value for the analysis of individual cultivars. 592 M. Gómez et al. /Span J Agric Res (2009) 7(3), 585-595 wheat classifications and wheat merchant operations in different countries such as France, Italy, Spain and Mexico are based on alveograph parameters. Gaines et al. (2006) reported that the alveograph is one of the best methods to determine gluten strength. The cultivars introduced after the green revolution studied in this Bread-making properties In Table 5 the alveographic values from the different cultivars are shown. These values are especially important, not only because of the information about flour quality in the different processes, but also because Genotype W (J · 10-4) P (mm) L (mm) P/L Landraces* 106a 48a 92a 0.60ab Barbilla 1** 88 45 93 0.52 Barbilla 2** 74 40 78 0.45 Barb Alcañices1** 129 52 122 0.48 Barb Alcañices2** 191 71 124 0.57 Barb Alcañices3** 75 54 89 0.77 Barb Carbajales Alba1** 104 44 107 0.42 Barb Carbajales Alba2** 105 40 94 0.47 Barb León** 195 60 137 0.45 Barb Ayoo de Vidriales** 124 49 114 0.44 Barb de Quintanilla** 110 51 99 0.53 Barb Roja de Matallanes** 116 49 121 0.41 Barb Villanueva Val** 111 46 121 0.39 Barb. Villar del Buey** 82 43 93 0.52 Mombuey** 80 48 113 0.57 Cand Arevalo 1** 101 51 112 0.51 Cand Arevalo 2** 82 50 80 0.74 Cand Castilla** 164 47 138 0.35 Cand Castrillo del Val** 27 26 47 0.77 Cand Juarros Voltoya** 56 31 87 0.49 Cand Muelas de Pan** 185 54 165 0.34 Cand de Muñogrande** 58 31 94 0.34 Cand. Nava del Rey** 98 49 94 0.54 Cand. Salamanca** 54 30 91 0.39 Cand San Román** 62 39 84 0.61 Cand Teruel** 187 48 162 0.29 Cand. Tierra de Campos** 88 48 87 0.73 Cand Villaseco del Pan** 42 28 86 0.56 Third half of 20th century cultivars* 287b 84b 118ab 0.76b Pane 247** 134 69 58 0.90 Florence Aurore** 359 104 121 0.86 Tailor de Fernamental** 252 72 120 0.66 Candeal Argelino** 460 100 153 0.82 Modern cultivars* 154a 51a 122b 0.43a Marius** 78 27 138 0.20 Isengrain** 223 60 129 0.50 Soissons** 234 72 114 0.77 Craklin** 88 36 102 0.35 Etecho** 180 75 101 0.75 LSD (0.05)*** 23 6 18 0.13 Table 5. Mean of deformation energy (W), tenacity (P), dough extensibility (L) and the ratio P/L of 36 wheat genotypes across three experiments * Mean of the variety groups [different letters in the same column are significantly different (p<0.05)]. ** Mean of the individual cultivars. *** LSD value for the analysis of individual cultivars. Evolution of bread-making quality of Spanish bread-wheat cultivars 593 work showed highest deformation energy (W) mean, while the variety Candeal Argelino had the highest value for W, 460·10-4 J, across the experiments. No significant differences were detected between landraces and modern cultivars, and only five landraces showed values higher than 150· 10-4 J. The cultivars introduced after the green revolution also showed the highest tenacity (P) values, and no differences between landraces and modern cultivars were observed. A high correlation between W and P values was found (r=0.81***). Considering extensibility, the five landraces with the highest gluten strength, obtained also the highest extensibil- Genotype Absorption Development Stability Softening Resistance (%) time (s) (s) 12min (FU1) 20min (FU1) Landraces* 55.8a 136a 148a 152b 178b Barbilla 1** 55.6 112 112 178 201 Barbilla 2** 56.4 113 96 152 172 Barb Alcañices1** 58.8 155 219 105 130 Barb Alcañices2** 56.1 149 211 96 123 Barb Alcañices3** 62.7 126 86 206 236 Barb Carbajales Alba1** 53.7 116 135 139 172 Barb Carbajales Alba2** 53.6 113 138 145 180 Barb León** 55.2 210 363 92 116 Barb Ayoo de Vidriales** 53.2 116 125 169 199 Barb de Quintanilla** 55.3 126 140 143 178 Barb Roja de Matallanes** 54.4 138 183 110 142 Barb Villanueva Val** 54.3 137 151 151 185 Barb. Villar del Buey** 56.9 109 88 181 211 Mombuey** 56.4 125 104 158 183 Cand Arevalo 1** 55.7 108 110 149 173 Cand Arevalo 2** 61.5 126 80 217 247 Cand Castilla** 60.0 285 296 93 107 Cand Castrillo del Val** 51.2 66 54 244 259 Cand Juarros Voltoya** 53.7 105 86 172 206 Cand Muelas de Pan** 59.8 259 286 100 114 Cand de Muñogrande** 50.6 90 93 180 199 Cand. Nava del Rey** 55.5 102 111 159 179 Cand. Salamanca** 51.5 105 109 197 221 Cand San Román** 55.5 124 101 178 202 Cand Teruel** 60.4 264 309 93 111 Cand. Tierra de Campos** 55.8 102 104 160 178 Cand Villaseco del Pan** 54.5 107 117 164 187 Thrid half of 20th century cultivars* 61.5b 278b 420c 87a 101a Pane 247** 61.1 153 145 121 144 Florence Aurore** 64.6 35 600 58 67 Tailor de Fernamental** 59.9 232 245 115 134 Candeal Argelino** 60.4 376 692 57 61 Modern cultivars* 54.4a 177a 285b 104a 124a Marius** 51.6 103 123 130 151 Isengrain** 55.0 249 391 90 103 Soissons** 57.1 266 451 70 83 Craklin** 50.6 101 136 143 162 Etecho** 57.6 165 327 91 123 LSD (0.05)*** 1.3 16 39 21 21 Table 6. Mean of DoughLAB parameters of 36 wheat genotypes across three experiments * Mean of the variety groups [different letters in the same column are significantly different (p<0.05)]. ** Mean of the individual cultivars. *** LSD value for the analysis of individual cultivars. 1Farinograph units.