Research Article | | Peer-Reviewed

Milling and Bread-Making Traits Associated with Grain Hardness in Ethiopian Bread Wheat Varieties Grown Under Bale Condition

Received: 20 March 2023     Accepted: 20 March 2024     Published: 2 April 2024
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Abstract

Many food processing industries utilizing bread wheat as a raw material are being established in the country. As a result, information on physico-chemical characteristics to match end use quality is very essential. In line with this, the current study was initiated with objectives to characterize physico-chemical properties in relation to bread making quality and to classify bread wheat cultivars as soft and hard wheat based on data generated. The grain of 44 Ethiopian improved bread wheat cultivars were collected from different agricultural research centers in the country and grown under rain fall condition at two locations (Ginnir and Sinana on station) during Bona (July-Jan., 2015/16 and 2016/17) growing season and analyzed for grain physical and flour chemical quality characteristics. The experiment was laid out in RCBD with three replications. Result of analysis of variance indicated that, there is significant variations in all quality parameters considered among cultivars. Grain physical characteristics, such as thousand kernel weight (TKW), percent vitreous kernel (%Vk), were showed highly significant difference (P<0.01) due to cultivars. Grain chemical quality as expressed by protein quantity (%P) and quality, percent gluten index (% Gl), Zeleny index (Zl), have also shown highly significant difference (P<0.01) due to genotypes. In addition, strong environmental variation was observed on measured quality characters. The present results indicated that there is huge genetic variation among Ethiopian wheat varieties for quality traits considered in this study.

Published in International Journal of Food Science and Biotechnology (Volume 9, Issue 2)
DOI 10.11648/j.ijfsb.20240902.11
Page(s) 18-26
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Milling Quality, Bread Wheat, Zeleny Index, Gluten

1. Introduction
Bread wheat (Triticum aestivum L.) is widely grown and the most important cereal crop used as staple food for about two billion people around the world . In terms of per capital calories consumed, supply, and value of imports in Africa, wheat ranked number one among the crops . Ethiopia is the leading wheat producer in the sub-Saharan Africa with a total production area of 1.79 million ha and total production of 5.34 million metric tones. In Ethiopia, wheat ranked fourth in total cultivated land area after teff, maize and sorghum and second both in total grain production and productivity after maize. Of the current total wheat production area, 52.5% is located in Bale, Arsi and Shewa highlands . Report by Central statistics authority of Ethiopian shows a slight increase in average wheat yield per hectare from year to year due to the use of improved seed, agronomic management and other pest protection practices. Since the introduction of wheat, more than 80 varieties of bread wheat have been released by different research centres from national as well as regional research institutes to search for widely adapted high-yielding and disease-resistant variety. As a result, more than 65 % of small holder as well as privet wheat farms were planted with improved cultivars.
The economic value of wheat is mainly determined by the class, which in part depends on composition of the grain. Physico-chemical properties of grain have a direct or indirect influence on the milling and baking qualities of wheat which mainly depends on genetic variation of the crop, its growing environment and management. The requirements of wheat grain quality are different for the major baked products such as bread, pastries and cookies and also within each of the types, are based on grain physical, flour chemical and dough rheological properties .
The physical characters include kernel hardness, vitreousness of kernel, thousand kernel weight and test weight. Higher vitreousness, indicates higher protein content, a harder kernel, coarser granulation, during milling higher yield of flour, superior product quality, and opportunity for premium price . Test weight is known to be one of the simplest criteria used to determine the quality of grain and measure of grain bulk density. The higher the test weights the higher the quality, and the lower the test weight the lower it is. .
Thousand kernel weight is closely associated with test weight and is a good predictor of flour milling potential because it exhibits a strong linear relationship to the kernel weight. Generally considered as a guide to flour milling yield potential, test weight is a globally-used measurement of bulk density. It reflects the weight of kernels relative to their size and grain packing capacity .
Amount of wheat storage proteins as well as its quality is another most important chemical quality characteristics of bread wheat that influence bread-making property and strongly correlated with grain hardness . Technologically, gluten is the most important wheat storage protein which changes with the total protein content, growing conditions and genetic disposition of variety and process of grain maturing . The Zeleny sedimentation volume is also used to obtain a semi-quantitative estimation of the amount and gluten strength and is the most rapid and reliable single small-scale tests and is mostly correlated to the protein content and the wheat hardness . Hence, Zeleny sedimentation volume < 20 is property of wheat genotypes with low protein content, suitable for biscuit making 20-30 medium protein content, medium bread-making quality 30-40 high protein content, better bread-making quality > 40 very high protein content, very good bread-making quality.
Currently in Ethiopia, with the emerging and increase of agro-industries using wheat as a raw material, bread wheat with good quality grain for processing has become increasingly important. There is a high demand by both commercial and small-scale peasant farmers for wheat cultivars with higher grain yield and better end-use quality . As a result, marketing of bread wheat is carried out as hard and soft bread wheat through physical observation of the grain to decide whether it is Vitreous or not even though wheat class breeding is not started yet. In terms of market value, hard bread wheat fetch more price than soft bread wheat class. On the other hand, quality reports are available for only few of the bread wheat cultivars released so far. Hence, it is important to characterize Ethiopian bread wheat varieties for their quality traits. Therefore, this study was initiated with the objective to identify Ethiopian bread wheat varieties with superior quality traits contributing to the bread making based on physico-chemical quality characteristics and classify those varieties as hard and soft wheat class based on quality traits .
2. Materials and Methods

2.1. Description of the Study Area and Experimental Design

This experiment was conducted at two districts of Bale Zone, Sinana district representing the highland areas while Ginnir district representing mid land areas. In the study, 44 (forty four) bread wheat varieties were collected from different research center and planted on the same plot of land during Bona (July-December) 2015/16 and 2016/17 cropping seasons under rain fed condition on plot area of 6 m2 (6 rows with 0.2 m spacing between rows and 2.5 m length). Spacing between blocks and plots were 1.5 m and 1 m respectively. The experiment was laid out in RCBD with three replications. All agronomic and disease management practices were carried according to the recommendation of bread wheat at each location.

2.2. Data Collected

Agronomic data such as grain yield (GY) (kg ha-1), and quality parameters including thousand kernel weight (TKW), Hectoliter weight (HLW), grain moisture content, grain protein content, percent gluten contents, Zylenel sedimentation volume and percent virtuousness kernel were determined at 12.5% moisture content based on standard protocols using dockage free samples from each wheat variety. Vitreousness is considered to be related to the endosperm microstructure whereas hardness is suggested to influence the adhesion forces between starch granules and protein matrix .

2.3. Data Analysis

Statistical Analysis System (SAS) was used for the analysis of variance (ANOVA) using General Linear Model (GLM) procedure SAS version 9.1. Mean separation was carried out using Least Significant Difference test (LSD) at P<0.05 and P<0.01 probability levels.
3. Results and Discussions
Statistically significant variation in all measured quality parameters (P≤0.01) was observed among Ethiopian bread wheat varieties grown under two districts of Bale. (Representative of both mid and highlands of Bale (Tables 1 and 2). Higher mean yield was recorded at Ginnir district as compared to that of Sinana. This is most probably due to the prevalence of conducive weather condition for wheat growth at Ginnir than at Sinana. The effect of growing environment on most of quality traits under this study was also observed particularly on grain vitrousness which accounts for about 97% at Ginnir and about 9.14% at Sinana on station. Thousand kernel weights has also shown significant variation at (P≤0.01) due to genotypic effect at both test locations. It varies from 48 g for variety Ogolcho to the smallest 32.57 g for the variety ET-13 at Ginnir whereas it varies from 46.79 g for variety Dinkinesh to 30.0 g for the variety Lakech at Sinana on station. Similar variation in Thousand kernel weight in bread wheat genotypes were reported by different authors in different bread wheat cultivars grown in different countries in Pakistan, Ethiopia and Iran respectively. In general, the present study revealed existence of wide variation with respect to TKW among bread wheat varieties considered and this shows that there is huge possibility to exploit in improvement of this particular quality trait in breeding program. Similarly, reported variability in bread wheat cultivars tested at Harameya and Kulumsa respectively with the values ranging from 33.2 g to 44.8 g. for the wheat genotypes tested at Haramaya and 32.0 g to 45.9 g for wheat genotypes tested at Kulumsa and hence these all reports are in agreement with the present study.
This significant difference (P <0.01) in TKW among wheat cultivars is mainly due to genetic variation. Thousand kernel weight is an important indicator for flour yield and wheat cultivars can be classified according to their thousand grain weight as 15-25 g (very small), 26-35 g (small), 36-45 g (medium), 46-55 g (large) and over 55 g (very large) (William et al., 1986). Accordingly, wheat cultivars in the current study fall in the range of medium to large grain weight category where 11% at Sinana and 16% of test varieties fall under small grain category at Ginnir.
Hectoliter weights is also another quality parameter which showed significant variation (P <0.01) due to test genotypes (Tables 1 and 2). Hectoliter weight (HLW) varied from 81.4 kg/hL for variety Galil to 86.40 kg/hL for variety Dinkinesh at Ginnir and 82.09 kg/hL for variety Dinkinesh to 89.27 kg/hL for variet Dinkinesh at Sinana on station. The hectoliter weight, which is dependents on both grain size and shape, is considered to be one of the most important physical criteria in all wheat grading systems. Flour yield and other quality parameters positively correlated with HLW. The results obtained in this experiment were in close agreement with the reports of who reported that HLW of 130 hard red spring bread wheat grown at different locations of USA varied from 66.2 to 80.20 kg/hL, and 77.91 to 82.15 kg/hL- in 20 bread wheat cultivars of Ethiopia, respectively. It is also in consistent with the earlier findings of other researchers such as who reported variations ranging from 68.30 to 81.00 kg/hl in different wheat varieties from different countries.
Protein is one of the primary quality components that influence most of wheat grain milling and baking quality characteristics. Protein quantity and quality determines wheat grain hardness, which intern determines its end use quality. Significant variation among the test cultivars was observed for grain protein content with the values ranging from 18.1% for variety K6295-4a to 13.37% for the variety Mekelle 04 at Sinana on station. Similarly, significant variation for grain protein content was 15.03% for variey Millinium to 11.23% for variety Kubsa at Ginnir district. The high protein percent at Sinana on station is most probably due to terminal water stress encountered which reduced starch accumulation. Gluten percent on the other hand varied from 35.30% to 24.47% at Ginnir and from 44.27% to 27.63% at Sinana on station. In the same way Zenly sedimentation volume which is an indicator of wheat flour gluten strength varies from 75 for variety Mararo to 52.10 for variety Dodota at Ginnir and 82 for variety Mararo to 55.27 for variety Kubsa at Sinana on station. Zeleny Index is a chemical parameter used in breeding and in rapid analysis to predict the overall baking quality of wheat. It is determined on the ground kernel or on the flour and it ranges from 0 to 80. Wheat having a Zeleny Index below 20 is generally regarded as unsuitable for baking. In general, the mean values of measured quality parameters are higher at Sinana on station as compared to Ginnir which indicate strong environmental influence in addition to genetic variation.
Table 1. Results of wheat grain quality characters for the experiment at Ginnir in 2015/16.

SN

Variet

BM t/ha

GY kg/ha

TKW

HLW

% Vit

Gluten

%MC

%PC

%Z I

1

Hidase

7.80

3160.73d-l

44.47bc

84.13 b-j

98.73 a

29.03c-l

10.50

12.60 e-q

63.10b-m

2

Shorima

7.67

3283.00 c-j

41.50c-g

84.40b-i

98.67 a

31.00a-h

10.30

13.00c-k

65.73b-i

3

UTIQUE

8.20

3372.40c-j

39.17f-l

84.80b-g

98.61 a

31.70a-e

10.60

13.37b-j

65.20b-j

4

Bika

8.93

2946.53f-l

40.10e-j

84.13b-j

97.80 ab

31.60a-f

10.33

13.40b-i

70.27abc

5

Alidoro

8.33

3301.20 c-j

44.10 bc

83.67e-k

96.85 abc

31.27a-g

10.73

12.97c-m

55.43k-p

6

Enkoy

7.60

2805.80g-l

34.63n-q

83.87c-k

95.07 abc

32.33a-d

10.63

13.43b-h

60.00f-p

7

Dereselign

7.87

2913.53 f-l

39.90e-k

82.67j-m

96.33 abc

29.83c-j

10.43

12.80d-0

63.90b-k

8

Tay

9.13

3904.47a-e

36.60l-o

82.53klm

99.73 a

27.03f-m

10.63

12.60 e-q

58.40h-p

9

Milennium

8.47

2710.53 h-l

34.17opq

82.13lm

100.00 a

35.30a

10.50

15.03a

68.80a-e

10

Sofumer

8.80

3588.40a-h

42.87bcd

85.47ab

100.00 a

29.83 c-j

10.50

12.77d-p

62.00c-n

11

K6290-Bulk

7.60

2610.53i-l

38.23h-m

82.13lm

99.67 a

34.53ab

10.40

14.47abc

71.63ab

12

M. walabu

9.40

3458.33b-i

44.33 bc

85.00 a-e

97.57abc

27.23 e-m

10.93

12.57 e-q

58.00h-p

13

Dashen

8.47

3155.00 d-l

39.93 e-k

83.47f-l

98.18 ab

26.20i-m

11.50

11.93h-q

58.07h-p

14

Mekelle-03

9.33

3847.13a-f

40.43d-i

83.20h-l

98.20 ab

27.60 e-m

10.57

12.53 e-q

53.23op

15

K6295-4a

7.80

2943.40 f-l

33.63pq

84.27 b-i

99.00 a

33.10abc

10.70

13.97a-e

63.00c-m

16

Ogolcho

10.80

4469.80a

48.00a

84.00b-k

100.00 a

27.17 e-m

10.40

11.87j-q

60.27e-p

17

Hoggana

7.00

2514.20jkl

38.67h-l

83.60e-l

99.20 a

29.63 c-j

10.50

12.70e-q

60.40e-p

18

Gambo

10.07

4333.40ab

47.67a

84.93a-f

99.87 a

26.60h-m

10.73

11.70 l-q

59.73f-p

19

Digelu

8.93

2698.73 h-l

38.07 h-m

84.80 b-g

95.67 abc

25.80i-m

10.90

11.83k-q

54.43m-p

20

Danda

10.20

3688.67a-g

46.10ab

83.33g-l

97.33 abc

27.00g-m

10.53

11.90i-q

60.53e-p

21

Gasay

9.53

3478.67b-i

42.03c-f

85.20a-d

95.33 abc

26.27i-m

10.40

11.43n-q

57.03j-p

22

Jaferson

9.40

3731.13a-g

38.63 h-l

84.13 b-j

92.57c

28.73c-l

10.60

12.40 f-q

57.10j-p

23

Kingbird

8.00

3591.20 a-h

39.00 h-l

84.27 b-i

98.40 a

27.07f-m

10.67

12.27g-q

59.30g-p

24

PAVON-76

8.47

3577.80 a-h

37.53 i-n

84.40 b-i

99.33 a

29.30c-k

10.57

11.73l-q

62.10c-n

25

Simba

8.27

3227.33c-k

44.43 bc

84.13 b-j

100.00 a

30.97 a-h

10.63

13.30b-k

68.27a-f

26

Sirbo

8.07

2308.20kl

35.00n-q

84.67b-h

100.00 a

32.40 a-d

11.43

13.83 a-e

69.57a-d

27

Qulqulluu

8.33

2739.80h-l

35.43m-q

82.93i-m

99.63 a

31.47 a-g

11.07

13.47b-g

63.77b-k

28

Hulluka

8.93

3293.87 c-j

37.40j-n

83.87 c-k

77.33e

25.33j-m

10.80

11.50m-q

53.77nop

29

Dinkinesh

8.33

2955.33 f-l

42.80bcd

81.47m

100.00 a

32.30 a-d

10.63

14.23a-d

67.23a-g

30

Mandoyu

9.73

3619.80 a-h

37.50i-n

84.67b-h

95.33 abc

28.67c-f

10.37

11.93h-q

61.27d-o

31

Sula

7.60

3213.53c-l

39.90 e-k

85.20 a-d

99.00 a

30.20b-i

10.40

12.87d-n

66.33 b-h

32

ET-13

9.27

2330.47kl

32.57q

84.80b-g

96.00 abc

24.53lm

11.00

11.67 l-q

54.70l-p

33

Meraro

9.20

2284.27l

33.80pq

84.80 b-g

100.00a

34.70ab

10.63

14.60ab

75.00a

34

Mekelle -01

9.00

4019.20a-e

43.33bcd

85.33abc

100.00 a

31.13 a-h

10.50

13.10b-k

67.93a-f

35

Bobicho

8.53

3292.73 c-j

38.13 h-m

83.47 f-l

95.67 abc

27.97d-m

10.50

12.47 e-q

58.80g-p

36

Tossa

7.73

3240.67 c-k

37.37j-n

85.20 a-d

100.00 a

29.70 c-j

10.70

12.63 e-q

62.83c-m

37

Galil

8.33

3095.53e-l

39.97 e-k

86.40a

98.67 a

29.80 c-j

10.50

12.40 f-q

62.77c-m

38

Kubsa

8.07

3331.40 c-j

37.07k-o

83.73d-k

86.00d

23.73m

10.57

11.23q

52.43p

39

Abola

8.40

3167.73 d-l

34.27opq

84.80 b-g

95.33 abc

28.37d-l

10.50

12.43f-q

61.83c-o

40

Lakech

6.60

2820.87g-l

36.27l-o

85.07 a-e

98.00 ab

29.73 c-j

10.53

12.63e-q

62.87c-m

41

Mekelle 04

8.87

3983.40a-e

44.33 bc

84.13 b-j

96.33 abc

25.03klm

10.53

11.33npq

57.33i-p

42

Honkolo

8.93

4142.47abc

40.90d-h

85.20 a-d

100.00 a

28.83c-l

10.77

12.27 g-q

62.33c-n

43

Kakaba

8.60

4034.60a-d

40.80d-h

84.93a-f

82.00de

23.47m

10.33

11.27pq

53.33op

44

Dodota

7.53

3144.13 d-l

38.13 h-m

84.27 b-i

93.33c

27.70e-m

10.77

12.37 f-q

52.1\0p

Mean

8.55

3280.23

39.53

84.17

96.93

29.12

10.63

12.65

61.41

CV

3.24

17.55

4.67

1.09

3.19

9.73

2.72

7.33

8.63

F test

**

**

**

**

**

**

**

**

**

LSD

0.98

934.25

3.00

1.49

5.01

4.60

0.47

1.51

8.60

In hard wheat, variation in loaf volume of bread can be attributed directly to differences in protein concentration . The differences in protein content among different wheat cultivars could be related to wheat genetic difference . The results of the present study is in agreement with the results reported by Soboka et al. who reported significant difference in grain protein contents among twenty three Ethiopian bread wheat cultivars grown under Arsi condition and with arrange of 7.7% to 13.2%. Besides, the results of the present studies also in agreement with the report of who found variation for this trait ranging from 9.71% to 15.42% among different bread wheat varieties.
The result of gluten content is also in close agreement with the findings of who found variation ranging from 15.6 to 39.3% in wet gluten content in different wheat varieties. Similar report was also obtained by who reported wet gluten in the range 19.47 to 30.37% in different wheat varieties done in Islamabad, Pakistan. This variation in wet gluten among the wheat cultivars considered in the present study may be attributed to the differences in genotypes and the environmental conditions such as temperature and rainfall.
Table 2. Results of wheat grain quality characters for the experiment at Sinana in 2015/16.

SN

Variety

BM t/ha

Gy (kg/ha)

TKW

HLW

% Vit

Gluten

%MC

%P

ZI

1

Hidase

3.73 b-f

1593.17 b-f

44.13abc

86.25 a-i

98.00

35.03 i-q

11.50 a-f

15.40e-m

67.47 e-n

2

Shorima

3.47 c-f

1589.55 b-f

40.98 b-h

87.68 a-f

100.00

37.80 b-k

11.33 c-f

15.93 b-k

72.03 c-i

3

UTIQUE

5.50a-e

2115.05a-e

42.92 a-d

88.62abc

98.33

37.83b-k

11.27ef

16.07 b-i

73.50b-g

4

Bika

4.10 b-f

1488.01 c-f

39.78c-l

87.96a-e

100.00

40.43bc

11.20 ef

16.93 abc

79.07abc

5

Alidoro

5.33 a-f

1849.45 b-f

41.80 a-f

84.59c-j

97.67

36.33e-o

11.77 a-d

13.87no

55.57st

6

Enkoy

5.60 a-d

2279.96a-d

34.33 m-q

85.00 c-j

98.33

39.80b-f

11.40 b-f

15.97 b-j

63.53l-s

7

Dereselign

6.17ab

2212.34a-d

40.80 b-i

86.50 a-i

96.33

35.77g-q

11.23 ef

15.47d-l

65.43 g-q

8

Tay

5.93abc

2785.19a

40.96 b-h

85.09 c-j

99.67

34.83 j-r

11.37 b-f

15.43d-m

65.33 h-q

9

Milennium

4.33 b-f

1953.09a-f

35.49 j-p

83.15hij

98.33

38.97b-i

11.77 a-d

16.73 b-e

66.37 f-q

10

Sofumer

5.07 a-f

1699.92 b-f

42.10 a-e

84.30 e-j

99.67

34.23 k-r

11.90a

14.93 h-n

63.93 j-r

11

K6290-Bulk

5.13 a-f

2038.79 a-e

38.69 d-n

83.82 f-j

99.67

39.60b-f

11.50 a-f

16.77 a-d

71.67 c-k

12

M. walabu

5.07 a-f

1964.13 a-f

43.06a-d

84.98 c-j

97.67

34.43k-r

11.40 b-f

15.33f-m

63.90j-r

13

Dashen

7.06a

2314.52 abc

38.68 d-o

86.53 a-i

98.33

32.60n-s

11.40 b-f

14.73 i-n

65.83 g-q

14

Mekelle-03

4.60 a-f

2151.29 a-d

41.13b-g

82.78ij

96.67

33.77 l-s

11.80 abc

15.13h-n

56.63rst

15

K6295-4a

5.60 a-d

2061.06 a-e

33.42opq

83.26 g-j

99.00

44.77a

11.43 a-f

18.10a

76.03a-d

16

Ogolcho

4.83 a-f

2351.66abc

42.62 a-d

85.98 a-j

93.33

34.70 j-r

11.50 a-f

15.30g-m

69.03 d-l

17

Hoggana

4.47 b-f

1912.30 b-f

37.16 e-o

85.14 b-j

99.33

37.03 b-l

11.43 a-f

15.80 b-k

67.40 e-n

18

Gambo

5.73a-d

1528.27 c-f

42.56 a-d

88.43a-d

99.67

33.53 l-s

11.23 ef

14.90 h-n

67.13 e-o

19

Digelu

4.47 b-f

1102.97f

34.51 m-q

86.71 a-i

99.67

32.40o-s

11.67 a-e

14.63 j-o

58.77q-t

20

Danda

5.50 a-e

1860.56 b-f

45.11ab

86.06 a-j

100.00

32.70m-s

11.43 a-f

14.80 i-n

63.67k-r

21

Gasay

5.47 a-e

1703.56 b-f

38.08 d-o

87.88a-f

98.67

33.80 l-s

11.40 b-f

14.60 k-o

65.47 g-q

22

Jaferson

4.77 a-f

1893.59 b-f

34.70 l-q

88.24a-e

99.67

38.63b-j

11.47 a-f

16.20 b-h

68.30 d-m

23

Kingbird

4.93 a-f

1820.69 b-f

35.88 g-p

84.85 c-j

98.67

36.60c-m

11.53 a-f

15.87 b-k

67.90e-n

24

PAVON-76

5.40 a-e

2451.27ab

39.21c-m

85.22 a-j

97.67

31.07rst

11.83 ab

14.10mno

60.03n-t

25

Simba

4.47 b-f

1890.10 b-f

40.02 b-k

86.46 a-i

98.33

36.47 d-n

11.53 a-f

15.93 b-k

74.37a-f

26

Sirbo

3.93 b-f

1267.46ef

35.62 i-p

89.27a

99.00

40.63b

11.33 c-f

16.97 ab

81.13ab

27

Qulqulluu

4.60 a-f

1755.64 b-f

33.47 n-q

84.40 d-j

96.00

40.00b-f

11.30 def

16.77 a-d

71.80 c-j

28

Hulluka

4.33 b-f

1537.60 c-f

36.62 f-o

85.59 a-j

94.67

35.63h-q

11.33 c-f

15.47d-l

64.77 i-q

29

Dinkinesh

3.50 c-f

1600.65 b-f

46.79a

82.09j

98.67

36.17f-p

11.63 a-f

16.20 b-h

65.07 i-q

30

Mandoyu

4.70 a-f

2336.91 abc

36.01 g-p

87.53 a-f

98.67

35.10i-q

11.33 c-f

15.17g-n

65.87g-q

31

Sula

3.00 ef

1640.04 b-f

39.03 c-m

83.37 g-j

100.00

39.17b-h

11.83 ab

16.50 b-g

72.80c-i

32

ET-13

2.87f

1419.53def

35.83 h-p

88.08a-e

99.00

33.90 k-s

11.17f

14.87 h-n

66.93 e-o

33

Meraro

2.87f

1156.21f

31.20pq

85.78 a-j

99.00

40.40bcd

11.83ab

17.00 ab

82.07a

34

Mekelle -01

5.40a-e

1930.25 a-f

42.21 a-e

88.49a-d

99.67

36.83 b-l

11.43 a-f

15.60c-l

73.33 b-h

35

Bobicho

3.40 d-f

1775.00 b-f

38.81d-m

87.20 a-h

94.33

33.3l-s

11.30 def

14.90 h-n

62.63l-t

36

Tossa

5.10 a-f

2098.92 a-e

34.81 k-q

89.24ab

98.67

34.93j-r

11.30def

15.17g-n

67.47e-n

37

Galil

3.27 d-f

1731.75 b-f

36.31 g-p

83.18hij

99.33

40.23b-e

11.77 a-d

16.67b-f

74.53a-e

38

Kubsa

4.20 b-f

1488.41 c-f

36.26 g-p

84.69 c-j

99.33

32.07 q-s

11.50 a-f

14.37 l-o

59.07o-t

39

Abola

5.33 a-f

1961.59 a-f

35.00k-q

87.30a-g

99.67

33.33l-s

11.57 a-f

14.77 i-n

68.00d-n

40

Lakech

4.17 b-f

1491.94 c-f

30.00q

85.32 a-j

99.67

32.83 m-s

11.23 ef

14.73 i-n

60.53m-t

41

Mekelle 04

4.20 b-f

2168.97 a-d

42.24 a-e

85.98 a-j

97.33

27.63t

11.63 a-f

13.37o

56.50rst

42

Honkolo

3.87 b-f

2210.30 a-d

38.92 c-m

87.83 a-f

99.00

32.37p-s

11.23 ef

14.33 l-o

64.83 i-q

43

Kakaba

3.87 b-f

1660.21 b-f

40.59b-j

87.73 a-f

98.00

30.23st

11.27 ef

14.30 l-o

55.27t

44

Dodota

3.60 c-f

1710.23 b-f

37.87 d-o

85.45 a-j

99.33

35.43 h-q

11.53 a-f

15.37f-m

58.87p-s

Mean

5.35

1853.46

38.54

86.00

99.14

35.76

11.47

15.49

66.81

%CV

33.56

28.79

8.42

2.95

4.29

6.80

2.67

5.32

7.44

F test

**

**

**

**

**

**

**

**

**

LSD

2.51

865.74

5.26

4.12

3.42

3.95

0.50

1.34

8.07

Combined analysis of variance over year and location has shown statistically significant (P≤0.05) variation for the measured quality characters due to bread wheat varieties. The vitreousness kernel values (Table 3) ranged from 99.25 to 92.17% which is very high for all test verities. Higher vitreousness indicates higher protein content, a harder kernel, coarser granulation, during milling, higher flour yield, superior product quality and opportunity for premium price . The gluten, protein and zanely sedimentation volume content of the test varieties also varied from 40.47 to 26.99, 16.46 to 13.17 and 81.60 to 54.99 respectively which revealed that the wheat genotypes were highly influenced by growing year and locations to express high quality character and fall under best to good bread-making quality class. In general bread wheat variety Mararo scored the highest quality characters while Makalle 04 with the lowest quality even though all the varieties fall under best to good bread making quality. Higher and significant quality values are also obtained at Ginnir in both years which most probably due to higher temperature and shorter maturity period which positively affects protein quality.
Table 3. Effect of variety on some grain milling and bread making quality characters combined over location and year.

Varieties

Vit. (%)

Gluten (%)

Moisture (%)

Proteins (%)

Z Index (ml)

Hidase

98.35±1.38abc

33.22±4.38e-i

11.13±0.44 a-d

14.57±1.60 a-h

68.84±8.24 c-k

Shorima

98.00±2.12 a-e

35.51±6.05a-h

11.04±0.51 a-d

15.09±2.13 a-h

70.21±11.92 b-k

UTIQUE

98.24±1.56a-d

34.65±6.01b-i

10.36±2.60bcd

14.93±1.84 a-h

69.61±12.00 b-k

Bika

97.28±1.85 a-g

33.98±7.10c-i

10.93±0.45 a-d

14.76±2.16 a-h

71.46±13.03 b-g

Alidoro

97.30±2.24a-g

34.76±4.94b-i

11.22±043 ab

14.18±1.69 c-h

61.33±7.70i-m

Enkoy

97.68±2.36a-f

36.68±6.34a-f

11.03±0.58 a-d

15.01±1.87 a-h

66.76±9.18c-l

Dereselign

97.50±1.88 a-f

33.03±4.26 e-i

10.95±0.39 a-d

14.37±1.39 c-h

66.07±8.17 c-l

Tay

98.84±1.12ab

33.73±5.94 c-i

11.12±0.36 a-d

14.83±1.87 a-h

67.58±11.18 c-k

Milennium

98.58±1.08abc

35.84±6.56a-g

11.17±0.53abc

15.48±1.93 a-f

66.63±11.19 c-l

Sofumer

99.08±1.51a

33.62±4.02 c-i

11.24±0.68ba

14.49±1.45 b-h

67.33±7.30 c-k

K6290-Bulk

98.17±2.37a-e

37.55±8.43a-e

11.17±0.57abc

16.08±2.98abc

72.97±14.77a-e

M. walabu

98.14±1.72 a-e

33.07±4.94 e-i

11.21±0.30 ba

14.66±1.68 a-h

66.01±8.89 c-l

Dashen

96.80±2.62 a-g

33.41±7.87 c-i

11.32±0.40a

14.74±2.71 a-h

68.63±16.52 c-k

Mekelle-03

96.88±1.68 a-g

31.16±4.27 g-j

11.18±0.60 abc

13.99±1.42 d-h

57.66±9.33lm

K6295-4a

98.33±1.83abc

40.47±10.04a

11.14±0.42 abc

15.88±5.03a-d

74.04±15.88abc

Ogolcho

98.00±4.51 a-e

30.73±8.28hij

11.16±0.56 abc

14.08±1.75 d-h

66.09±8.06 c-l

Hoggana

98.47±1.41abc

34.62±6.69b-i

11.18±0.50 abc

14.91±2.27 a-h

65.96±10.93 c-l

Gambo

96.22±6.72 a-g

33.90±7.15c-i

11.13±0.38 a-d

14.62±2.50 a-h

68.94±12.63 c-k

Digelu

98.17±2.29 b-e

32.09±7.32 f-i

11.33±0.57a

14.15±2.29 c-h

63.81±13.78 f-m

Danda

96.00±4.47 c-g

33.29±5.42 d-i

11.21±0.53 ba

13.28±4.28 gh

65.13±14.07c-l

Gasay

96.00±3.28 c-g

33.73±5.65c-i

11.03±0.53 a-d

14.33±2.00 c-h

67.41±9.80 c-k

Jaferson

95.06±5.91fg

33.60±5.11c-i

11.19±0.47 ba

13.43±3.91gh

61.38±9.39h-m

Kingbird

98.60±1.14abc

34.12±6.20c-i

11.19±0.21 ba

14.13±3.68 c-h

68.84±11.45 c-k

PAVON-76

97.92±1.68 a-e

32.04±5.43 f-i

11.18±0.53 abc

13.83±2.02 e-h

65.21±10.78 c-l

Simba

97.92±1.73 a-e

34.97±6.54b-i

11.18±0.46 abc

15.22±2.36 a-f

72.73±12.34a-f

Sirbo

96.75±4.45 a-g

38.34±6.02abc

11.34±0.28a

16.34±2.13ab

78.64±13.25ab

Qulqulluu

98.07±3.42 a-e

38.23±6.58a-d

11.21±0.44 ba

16.04±2.32abc

73.51±10.88a-d

Hulluka

92.17±9.63h

31.66±6.41 g-j

11.13±0.09 a-d

13.85±2.18 e-h

63.68±10.88f-m

Dinkinesh

98.50±1.09abc

35.74±5.59a-f

10.38±8.96bcd

15.73±2.22a-e

69.60±9.07 b-k

Mandoyu

96.67±2.19 a-g

33.28±5.80 d-i

11.00±0.62 a-d

13.34±3.89 gh

66.88±10.78 c-k

Sula

98.75±1.54abc

34.18±4.55c-i

11.21±0.70 ba

14.65±1.66 a-h

69.67±6.93 b-k

ET-13

98.25±1.76a-d

34.49±9.54c-i

10.43±2.89-d

15.01±3.15 a-h

70.44±17.39 b-i

Meraro

99.25±1.22a

39.29±6.05ab

11.23±0.51 ba

16.46±2.12a

81.60±11.02a

Mekelle -01

97.75±2.67 a-f

32.94±4.78 e-i

11.08±0.57 a-d

14.23±1.37 c-h

68.08±11.18 c-k

Bobicho

96.67±3.55 a-g

32.60±4.71 f-i

11.03±0.59 a-d

14.33±1.59 c-h

64.83±10.36d-l

Tossa

99.00±0.74a

33.21±3.84 e-i

11.13±0.35 a-d

14.36±1.43 c-h

67.04±6.96 c-k

Galil

99.00±0.74a

35.58±6.14 a-h

11.16±0.63abc

14.93±2.13 a-h

70.52±9.32 b-j

Kubsa

95.50±7.56 d-g

30.43±5.80ij

11.14±0.55abc

13.75±1.94 fgh

63.07±11.68g-m

Abola

95.42±4.80 e-g

32.33±4.75 f-i

10.27±2.78 cd

14.54±2.01 a-h

68.80±10.15 c-k

Lakech

98.42±1.56abc

30.61±3.29ij

11.13±0.44a-d

13.42±1.21gh

60.63±6.09 klm

Mekelle 04

97.25±2.22 a-g

26.99±8.82j

11.13±0.59 a-d

13.17±1.51 h

54.99±17.24m

Honkolo

98.92±0.79ab

32.85±6.66 e-i

10.34±2.80 bcd

13.35±4.39 gh

67.40±12.88 c-k

Kakaba

94.67±8.24gh

31.56±6.42g-j

10.23±2.76d

14.22±2.22 c-h

64.12±13.45e-l

Dodota

97.00±3.19 a-g

33.26±5.42 d-i

11.16±0.50abc

14.46±1.72 b-h

61.25±9.21j-m

Mean

97.48±3.59

33.90±6.45

11.04±1.13

14.57±2.47

67.39±11.94

CV

3.54

18.37

2.29

16.72

16.91

F test

**

**

**

**

**

LSD

2.76

4.99

0.91

1.95

9.14

Combined over location, non-significant but higher grain protein quantity and significantly (P≤ 0.05) higher protein qualities (gluten and zanely index) were observed at Ginnir (table 4), which most probably due to lower altitude, higher temperature and shorter crop maturity period which hinders starch accumulation and accelerate protein storage.
Table 4. Some wheat quality parameters as affected by growing Environment.

Environment

Vitriousness (%)

Gluten (%)

Moisture (%)

Protein (%)

Zaleny Index

Ginnir

97.65±4.13

34.78±7.26a

10.74±10.74b

14.66±2.73

71.01±13.56a

Sinana

97.32±2.94

33.02±5.39b

11.34±11.34a

14.48±2.19

63.78±8.71b

G. Mean

97.48±3.59

33.90±6.45

11.04±11.04

14.57±2.47

67.39±11.94

CV

3.68

18.88

9.86

16.98

16.91

F test

ns

**

**

ns

**

LSD

0.61

1.09

0.19

0.42

1.95

4. Conclusion
It has been known that the grain properties predetermine both the milling and final end-use quality of bread wheat. The result of the present study confirmed the existence of considerable variation among the test varieties with respect to some physical and other grain quality characters due to genetic and environmental variations. In addition to genetic variation, strong environmental influence was also observed in all measured quality characters. Higher grain protein quantity and qualities were observed at Sinana on station which is due to the terminal moisture stress encountered during growing season. On the other hand better vitreous grain was obtained at Ginnir site as the environment is mid altitude having short maturity period with higher mean daily temperature and suitable for wheat varieties to express genetically inherent hardness. Generally, most bread wheat varieties tested under this study fall under good to best bread making quality based on qualities traits analyzed. However, the experiment should be repeated over seasons and locations to have a clear quality classification of Ethiopian bread wheat varieties.
Acknowledgments
The authors are grateful to Oromia Agricultural Research Institute, Sinana Agricultural Research Center, AGP II donors and IQQO Food Science directorate staff in general for the financial support and facilitation of vehicle for this research work.
Conflicts of Interest
The authors declare that there is no conflict of interest.
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Cite This Article
  • APA Style

    Soboka, S., Bayissa, T., Alemu, W. (2024). Milling and Bread-Making Traits Associated with Grain Hardness in Ethiopian Bread Wheat Varieties Grown Under Bale Condition. International Journal of Food Science and Biotechnology, 9(2), 18-26. https://doi.org/10.11648/j.ijfsb.20240902.11

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    ACS Style

    Soboka, S.; Bayissa, T.; Alemu, W. Milling and Bread-Making Traits Associated with Grain Hardness in Ethiopian Bread Wheat Varieties Grown Under Bale Condition. Int. J. Food Sci. Biotechnol. 2024, 9(2), 18-26. doi: 10.11648/j.ijfsb.20240902.11

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    AMA Style

    Soboka S, Bayissa T, Alemu W. Milling and Bread-Making Traits Associated with Grain Hardness in Ethiopian Bread Wheat Varieties Grown Under Bale Condition. Int J Food Sci Biotechnol. 2024;9(2):18-26. doi: 10.11648/j.ijfsb.20240902.11

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  • @article{10.11648/j.ijfsb.20240902.11,
      author = {Shure Soboka and Tilahun Bayissa and Wubishet Alemu},
      title = {Milling and Bread-Making Traits Associated with Grain Hardness in Ethiopian Bread Wheat Varieties Grown Under Bale Condition
    },
      journal = {International Journal of Food Science and Biotechnology},
      volume = {9},
      number = {2},
      pages = {18-26},
      doi = {10.11648/j.ijfsb.20240902.11},
      url = {https://doi.org/10.11648/j.ijfsb.20240902.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20240902.11},
      abstract = {Many food processing industries utilizing bread wheat as a raw material are being established in the country. As a result, information on physico-chemical characteristics to match end use quality is very essential. In line with this, the current study was initiated with objectives to characterize physico-chemical properties in relation to bread making quality and to classify bread wheat cultivars as soft and hard wheat based on data generated. The grain of 44 Ethiopian improved bread wheat cultivars were collected from different agricultural research centers in the country and grown under rain fall condition at two locations (Ginnir and Sinana on station) during Bona (July-Jan., 2015/16 and 2016/17) growing season and analyzed for grain physical and flour chemical quality characteristics. The experiment was laid out in RCBD with three replications. Result of analysis of variance indicated that, there is significant variations in all quality parameters considered among cultivars. Grain physical characteristics, such as thousand kernel weight (TKW), percent vitreous kernel (%Vk), were showed highly significant difference (P<0.01) due to cultivars. Grain chemical quality as expressed by protein quantity (%P) and quality, percent gluten index (% Gl), Zeleny index (Zl), have also shown highly significant difference (P<0.01) due to genotypes. In addition, strong environmental variation was observed on measured quality characters. The present results indicated that there is huge genetic variation among Ethiopian wheat varieties for quality traits considered in this study.
    },
     year = {2024}
    }
    

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  • TY  - JOUR
    T1  - Milling and Bread-Making Traits Associated with Grain Hardness in Ethiopian Bread Wheat Varieties Grown Under Bale Condition
    
    AU  - Shure Soboka
    AU  - Tilahun Bayissa
    AU  - Wubishet Alemu
    Y1  - 2024/04/02
    PY  - 2024
    N1  - https://doi.org/10.11648/j.ijfsb.20240902.11
    DO  - 10.11648/j.ijfsb.20240902.11
    T2  - International Journal of Food Science and Biotechnology
    JF  - International Journal of Food Science and Biotechnology
    JO  - International Journal of Food Science and Biotechnology
    SP  - 18
    EP  - 26
    PB  - Science Publishing Group
    SN  - 2578-9643
    UR  - https://doi.org/10.11648/j.ijfsb.20240902.11
    AB  - Many food processing industries utilizing bread wheat as a raw material are being established in the country. As a result, information on physico-chemical characteristics to match end use quality is very essential. In line with this, the current study was initiated with objectives to characterize physico-chemical properties in relation to bread making quality and to classify bread wheat cultivars as soft and hard wheat based on data generated. The grain of 44 Ethiopian improved bread wheat cultivars were collected from different agricultural research centers in the country and grown under rain fall condition at two locations (Ginnir and Sinana on station) during Bona (July-Jan., 2015/16 and 2016/17) growing season and analyzed for grain physical and flour chemical quality characteristics. The experiment was laid out in RCBD with three replications. Result of analysis of variance indicated that, there is significant variations in all quality parameters considered among cultivars. Grain physical characteristics, such as thousand kernel weight (TKW), percent vitreous kernel (%Vk), were showed highly significant difference (P<0.01) due to cultivars. Grain chemical quality as expressed by protein quantity (%P) and quality, percent gluten index (% Gl), Zeleny index (Zl), have also shown highly significant difference (P<0.01) due to genotypes. In addition, strong environmental variation was observed on measured quality characters. The present results indicated that there is huge genetic variation among Ethiopian wheat varieties for quality traits considered in this study.
    
    VL  - 9
    IS  - 2
    ER  - 

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Author Information
  • Oromia Agricultural Research Institute, Addis Ababa, Ethiopia

  • Sinana Agricultural Research Center, Bale-Robe, Ethiopia

  • Lions International Privet Limited Company, Addis Ababa, Ethiopa