Impact of variability in the minor components of grain endosperm on bread-wheat technological quality

The complex assessment of soft wheat technological quality is essential for its use and commercialisation. Although this evaluation is generally focused on protein content, wheat quality is in reality complex, and rely on multiple factors. Among these factors, the minor components of wheat grain endosperm, such as lipids and arabinoxylans, have demonstrated their ability to influence the bread-making process.
Within the framework of the ANR EVAGRAIN project, which aims to optimise the wheat qualityassessment, this thesis, explores the impact of the natural variability of these minor components on the bread-making process. The study draws on
an extensive dataset comprising 290 samples with varied profiles, in terms of key technological criteria, and includes the detailed assessment of protein, starch, and minor components. These analyses, combined with advanced data processing, show that the soluble arabinoxylans variability exert a significant influence on flours water absorption, in interaction with proteins and damaged starch, and that this effect, in turn, impacts dough behaviour. The study also highlights the impact of lipids on dough behaviour. Additionally, the study highlights the impact of lipid variability on dough behaviour. The analysis of dough extensional properties also uncovered correlations between dough consistency and the intrinsic viscosity of soluble arabinoxylans. This work demonstrates that the natural variability of French wheat in terms of these minor components has a notable effect on flour behaviour in bread-making. Integrating these components as quality criteria offers a promising avenue for improving the evaluation of wheat batches.

Link to the manuscript