Bread wheat quality under limiting environmental conditions: II – Rheological properties of Lebanese wheat genotypes

In the general framework of a program to improve local production common wheat by Lebanese State, we have characterized rheology different bread cultivars selected for their adaptation semi-arid weather conditions. After biochemical characterization [i.e. synthesis and accumulation major constituents grains (mainly storage proteins starch)] plant material in previous work, main technological behavior flour that resulted from these associated with bread-making properties was evaluated present study. Despite selection used this study, results demonstrate environmental conditions inducing limitations reserve high gliadin content, very level polymerization/aggregation polymeric prolamins, significant increase amylopectin/amylose ratio, modifications distribution starch granules (A-type vs. B-type)] during grain filling affected rheological behavior. The studied flours showed wet dry gluten contents, Zeleny values, low index value. They also extensibility on alveograph extensograph elevated dough strength farinograph, as well great water absorption. Furthermore, did not express optimal potential spite favorable glutenin subunit composition.