Evaluation of Technological Performance of Algerian Soft Wheat Varieties

Abstract

Background: Soft wheat (Triticum aestivum L.) constitutes the third most cultivated cereal crop in Algeria, following barley and durum wheat.

Aims: This study was conducted to perform a comparative evaluation of technological performance between local common wheat varieties and newly developed experimental lines. The primary objective was to assess the differences in their quality attributes and predict their potential suitability for a broader range of flour-based industrial applications.

Methods: Nineteen Algerian wheat samples, comprising 13 local varieties and 6 test lines, were milled and analyzed for their fundamental technological quality parameters. Flour characteristics, including protein content, gluten content, Zeleny sedimentation values, and Alveograph parameters were subjected to correlation analysis, multivariate statistics, and hierarchical clustering for comprehensive evaluation.

Results: The flour extraction rates ranged from 60.9% to 77.3%, with no significant statistical difference observed between the local varieties and test lines. Zeleny sedimentation values fluctuated between 22.17 and 34.67 mL, allowing for a quality classification spanning from medium to very good. The varieties exhibited a broad spectrum of technological quality, with dough strength values (W) ranging from 103 to 277 × 10⁻⁴ J. On average, the experimental lines demonstrated significantly higher W values, indicating superior dough strength compared to the local varieties. Based on the Tenacity/Extensibility ratio (P/L), five varieties were considered suitable for the milling sector, while six were identified as potentially ideal for bread-making. Furthermore, the test lines also exhibited higher tenacity (P), reinforcing their potential for stronger dough formulations. While thirteen varieties exhibited high protein content, and test lines displayed superior gluten quality, ten varieties did not meet the acceptable minimum standards for wet gluten, six failed for dry gluten, and fifteen were deficient in extensibility (L). However, no significant differences were observed between the local varieties and test lines in terms of extensibility (L) and dough volume (G).

Conclusions: Although none of the studied samples fully satisfied the stringent industrial specifications for premium bread or noodle production, several varieties displayed promising dough strength properties. The varieties with lower overall quality may still be suitable for less demanding applications, such as biscuits, cakes, or traditional local baked goods.

Keywords: Triticum aestivum L.; Flour Quality; Dough rheology; Alveograph testing.