TY - EJOU AU - JJ, Calixto-Muñoz AU - Mariezcurrena-Berasain, MD AU - Gutiérrez-Ibáñez, AT AU - Balbuena-Melgarejo, A AU - Rajaram, S AU - Archundia-Velarde, ED AU - Martínez-Pardo, DL AU - Pinzón-Martínez, DL TI - Physicochemical and bromatological quality evaluation for bread wheat production T2 - Phyton-International Journal of Experimental Botany PY - 2018 VL - 87 IS - all SN - 1851-5657 AB - 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. KW - Protein; Bakery Quality; Zeleny Index; Interaction; Grain DO - 10.32604/phyton.2018.87.171