Workpackage 2

Wheat and flour production 
The variability of wheat grain quality was investigated by selecting genotypes cultivated in different locations over three years. Grains and flours were analyzed using classical analytical methods and quality testing procedures. This work package (WP2) was led by Arvalis and involved industrial partners for quality test determination and wheat sample production.
A panel of  290 bread wheat varieties was cultivated over 3 years (2020, 2021 & 2022) in the experimental facilities of Arvalis, Limagrain and Axiane Meunerie. Additionnaly, Wal-Agri provided samples from 2022  harvest grown in Belgium.

For each sample, 10 kg of grains were collected and stored in a cold room to minimize variability arising from post-harvest conditions. All grain samples were centralized and milled by Arvalis to produce flours. Prior to milling, physical and biochemical analyses were conducted on the grains, including measurements of 1,000-grain weight, specific weight, protein content, and hardness.

A minimum of 5 kg of white flour was produced from each cultivar using an experimental mill (MCKA, Bühler) under controlled milling conditions. The resulting flours were then distributed among the partners for further analysis.

Flour quality and baking performance
Damaged starch content was evaluated using the SDmatic® (Chopin Technologies, NF EN ISO 17715:2015), while gluten index measurements were conducted with the Glutomatic® system (PerkinElmer, NF EN ISO 214152). The Hagberg index was assed using the  Falling Number PERTEN FN 1500  (ISO 3093:2009). These analyses were performed on the flours by Axiane Meunerie.
Arvalis assessed dough rheological properties using the Alveograph® (Chopin Technologies, NF EN ISO 27971) and applied the NF V03-716 baking test for French bread-making. Additionnaly, tehy developped a baking test for soft pan bread in collaboration with the industrial partners. This test was based on specific criteria: baking in an open mold, no additives (or minimal ascorbic acid levels), and low fat (<3%) and sugar (<5%) content. These criteria were designed to enable optimal discrimination of wheat varieties while aligning with the "clean label" trend..
Limagrain utilized the Mixolab® (Chopin Technologies, NF V 03–765) to determine farinograph parameters, including water absorption (WA).

Biscuits performance (Sayfood)
A subset of 50 cultivars were selected i) on the basis of their use for biscuits application and ii) on hardness and alveograph (W) values. Biscuits have been tested on this selection as previously described. Sayfood also carried out particle size analyses on these flours.