
TY  - JOUR
A1  - Borghi, B 
A1  - Corbellini, M 
A1  - Ciaffi, M 
A1  - Lafiandra, D 
A1  - Stefanis, Ede 
A1  - Sgrulletta, D 
A1  - Boggini, G 
A1  - Fonzo, Ndi 
A1  - De, Stefanis E 
A1  - Di, Fonzo N 
T1  - Effect of heat shock during grain filling on grain quality of bread and durum wheats
JF  - Australian Journal of Agricultural Research
JO  - Aust. J.  Agric. Res.
Y1  - 1995
VL  - 46
IS  - 7
SP  - 1365
EP  - 1380
KW  - Triticum aestivum; Triticum turgidum;high temperatures;protein content;breadmaking quality;pastamaking quality
UR  - https://doi.org/10.1071/AR9951365 
N2  - In southern Europe the Mediterranean climate is responsible for the remarkable variability in both yield and quality from year to year and also from location to location, but it offers also a unique opportunity for the production of high-quality wheats which are deficient in the European Economic Community. This study was conducted to determine the role of the fluctuation of temperatures during grain filling on the rheological properties of bread and durum wheats (Triticum aestivum and Triticum turgidum) as evaluated with a Chopin alveograph. During the 1991-92 season, four cultivars of bread and durum wheat were grown in several locations scattered along the Italian peninsula and the island of Sicily. In each location different temperature profiles were imposed during grain filling by anticipating or delaying sowing date or by covering the plots with plastic tunnels. Viscoelastic properties, evaluated by the variations in W, P and L alveograph parameters were significantly affected by the imposed treatments. In presence of a long period of temperature in the range of 30-35¦C a dough 'strengthening' effect was observed, while frequent episodes of daily maximum temperatures above 35¦C led to a dough 'weakening' effect. These results observed both in durum and bread wheat confirm those firstly detected on bread wheat in Australia in areas charcterized by a Mediterranean-like climate. The practical relevance of these effects differs in the two species: an increase of dough strength is considered detrimental in breadmaking quality, while it exerts a positive effect in pastamaking quality. 
ER  -

