Integrating the variability of wheat minor components to model farinograph absorption

Proteins and damaged starch are known to have great impact on the water absorption of the flour and more generally on breadmaking.

Other components of the flour, such as lipids and pentosans have been acknowledged for their influence on bread quality.

The aim of this study was to determine how the extent of the natural variability of these minor components affects water absorption and, consequently, flour quality, and to identify whether these components can provide new quality assessment criteria.

This work was conducted on 150 wheat samples (2020 - 2021 harvest) as part of the Evagrain project.

Poster ICEF.pdf

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