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Physicochemical and bromatological quality evaluation for bread wheat production

Calixto-Muñoz JJ1, MD Mariezcurrena-Berasain1, AT Gutiérrez-Ibáñez1, A Balbuena-Melgarejo1, S Rajaram2, ED Archundia-Velarde1, DL Martínez-Pardo3, DL Pinzón-Martínez1

1 Food and Agricultural Technology, Agricultural Science Faculty, Mexico State Autonomous University, Toluca, México.
2 Resource Seeds International, S. of R.L. of C.V. Juan Aldama 100, Colonia Centro, San Miguel Chapultepec C.P. 52240, State of Mexico. MEXICO.
3 Instituto Tecnológico de Veracruz, Miguel Ángel de Quevedo Avenue 2779, Colonia Formando Hogar C. P. 91860, Veracruz State, Mexico.

Address correspondence to: Dora L. Pinzón-Martínez, e-mail:

Phyton-International Journal of Experimental Botany 2018, 87(all), 171-177.


Wheat is one of the most important protein sources for human beings. Several food products are elaborated from this cereal, such as bread. Mexican wheat breeding programs are focused on to identify those genotypes with high yields and bread quality. Therefore, the aim of this study was to evaluate the environmental effects over the Physicochemical and Bromatological quality parameters of Cal Blanco F2011, Matchett F2011 and RSM-Norman F2008 wheats sown at the experimental fields at Mexicali, Baja California, Querendaro, Michoacán and Tarimoro, Guanajuato, Mexico during the autumn-winter growing cycle for two consecutive years (2014-2016) under irrigation conditions. Grain Hectolitric weight (GHW); Weight of 1,000 grains (WTG), Grain Length, Width and Thickness; Flour Colour (L, a* and b*), the Percentages of Protein, Starch and Ashes, and Zeleny sedimentation tests (IZ) were determined. Wheat genotypes showed significant differences in most of the study variables and all the values were related to good bakery quality. GHW, WTG and most of the physicochemical quality values were strongly affected by the environmental factors over the genotype. The three genotypes showed acceptable ZI values, especially RSM-Norman F2008 grains from all the localities studied. Finally, these genotypes presented suitable Physicochemical and Bromatological qualities, and are recommended for irrigation conditions.


Cite This Article

JJ, C., Mariezcurrena-Berasain, M., Gutiérrez-Ibáñez, A., Balbuena-Melgarejo, A., Rajaram, S. et al. (2018). Physicochemical and bromatological quality evaluation for bread wheat production. Phyton-International Journal of Experimental Botany, 87(all), 171–177.

This work is licensed under a Creative Commons Attribution 4.0 International License , which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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