Biomes Affect Baking Properties and Quality Parameters of Different Wheat Genotypes

Abstract

Wheat (Triticum aestivum L.) is predominantly cultivated in the Atlantic Forest biome. However, the recent expansion of agricultural frontiers in Brazil has led to its introduction into the Savannah biome. The commercial and technological quality parameters of wheat are determined by the interaction between genotype and growing environment. In this context, the objective of this study was to evaluate the effects of six wheat genotypes cultivated in five distinct environments, three located in the Atlantic Forest biome and two in the Savannah biome. The results demonstrated that environmental conditions significantly influenced protein and starch contents, which in turn affected hectoliter weight and falling number. On the other hand, genotypic variation had a marked effect on thousand-grain weight, colorimetric parameters (L* and b*), water and sodium retention capacities, dough tenacity and extensibility, as well as gluten strength. Wheat genotypes cultivated in the Savannah biome exhibited superior baking performance and technological quality, characterized by elevated starch content, enhanced gluten strength (with the exception of the genotype Feroz), and greater dough tenacity (except for the genotype Guardião), when compared to those cultivated in the Atlantic Forest biome. These results highlight the potential for identifying more sustainable cultivation environments, considering the different biomes, for the production of wheat with superior nutritional and technological quality, promoting the efficient use of natural and economic resources throughout the production cycle