For geneticists and breeders, the force is a varietal characteristic. For the processing and use industries, the strength of wheat and flour is a technological feature that determines the quality of finished products.

However, we try to define some characters related to technology the 8 mixtures of 4 varieties: HD1220, ARZ, MAHON X DEMIAS and ANZA.

Flours: M4 (MXD + HD 1220), M5 (MXD + ARZ) and M6 (ARZ + HD 1220) are very low with respect to the standard required by the bakery.

On the other hands, M1 (ANZA + HD1220), M2 (ANZA + MXD) and M3 (ANZA + ARZ) have good baking strength. 

We cannot rely only on this test for a proper assessment of the baking strength of the flour as it is influenced by the conditions of plant development. Other tests for assessing these properties are required; the most important is the Alveograph CHOPIN.

All meals: M1, M2, M3, M4, M5 and M6 are very rich in gluten so, all these flours are wheat force.

The dough: M6 is little resistant and moderately extensible. That of M6 is bread flour while M1 and M5 is bakery. It is further, M2 and M3 are force flour while M4 is a less resistant and low stretch dough.

Keywords: HD 1220; ARZ; MAHON X DEMIAS; ANZA; six mixtures: M1, M2, M3, M4, M5 and M6

Introduction

The search farmer productive varieties adapted to the area and able to give an important specific weight. The miller is looking for suitable wheat to give a high yield of flour.

Therefore, we tried to study the Zeleny index, dry gluten and wet gluten, 6 mixtures configuration softening and the report: M1 (ANZA + HD 1220), M2 (ANZA + MXD), M3 (ANZA + ARZ), M4 (MXD + HD 1220), M5 (MXD + ARZ) and M6 (ARZ + HD 1220) of wheat.

Material and methods

Protein determination by the method of KDJELDAHL (g / 100 g M.S.)

Calculating the content of proteins is obtained by multiplying the nitrogen content by 6.25 which is the nitrogen conversion factor protein. P (%) = N (%) x 6.25.

Zeleny test or sedimentation index (mg)

The sedimentation volume formed is expressed in milligrams per reading on the cylinder (J.L. KIGGER and J.C. KIGGER, 1967).

Determination of gluten (%)

  According to LE COQ (1965), the dry gluten content is 8 to 12% for soft wheat flours.

  Flour called exotic wheat hard wheat has a dry gluten content of between 12-15% (CALVEL 1984).

   According DELACHAUX (1983), the standard for the wet gluten content is 27.85%.

Softening (mm)

According KRANZ and Kozmin (1966), the softening is as follows:

Configuration Report: P / L

It gives an indication between tenacity and extensibility of the dough (BAR, 1995).

The use of the flour according to the configuration report: P/L (CHRISTIAN, 2000) is:

Swell Index: G (cm³)

Use to value P / L

Flour for making bread 0.50 0.80

Shortly paste Moderately Resistant and Extensible 0.50

Very Resistant and paste Moderately Extensible 1.50

Swelling index: G (cm3)

Swelling is the same magnitude as the length of the curve L and connected according BAR (1995) by: G = √ 2.22 L.

Good swelling 20-30, 33ØPate Ameliorative. 

Results and Discussion

Proteins rate (%)

The protein level is an important criterion of quality. Indeed, the quantity and quality of protein occupies the largest share in the bread making (MAUZE 1972).

All meals: M1, M2, M3, M4, M5 and M6 are in the recommended standards

Zeleny test or sedimentation index (mg)

Flours: M4 (MXD + HD 1220), M5 (MXD + ARZ) and M6 (ARZ + HD 1220) are very low with respect to the standard required by the bakery.

By cons, M1 (ANZA + HD1220), M2 (ANZA + MXD) and M3 (ANZA + ARZ) have good baking strength.

We cannot rely only on this test for a proper assessment of the baking strength of the flour as it is influenced by the conditions of plant development.

Other tests for assessing these properties are required; the most important is the Alveograph CHOPIN.

Dry gluten (%)

All meals: M1 (ANZA + HD 1220), M2 (ANZA + MXD), M3 (ANZA + ARZ), M4 (MXD + HD 1220), M5 (MXD + ARZ) and M6 (ARZ + HD 1220) are very rich in gluten. All these flours are wheat force.

Wet gluten (%)

All meals: M1 (ANZA + HD 1220), M2 (ANZA + MXD), M3 (ANZA + ARZ), M4 (MXD + HD 1220), M5 (MXD + ARZ) and M6 (ARZ + HD 1220) are very rich in gluten. All these flours are wheat force.

The high content of flour could be due to a high water absorption because gluten is more good more it absorbs water and is a great difference between the weight of wet and dry gluten.

Softening

Flours: M1 (ANZA + HD 1220) is a good quality gluten.

Flour: M4 (MXD + HD 1220) has a tenacious gluten, firm and very difficult development during fermentation.

Flours: M2 (ANZA + MXD), M5 (MXD + ARZ) and M6 (ARZ + HD 1220) have average quality glutens. Flour: M3 (ANZA + ARZ) has a poor-quality gluten (SOUFI et al, 2009.).

Configuration Report or P / L

The dough: M6 (ARZ + HD 1220) is very resistant and moderately extensible. M6 (ARZ + HD 1220) is a bread flour while M1 (ANZA + HD 1220) and M5 (MXD + ARZ) are bakery. M2 (ANZA + MXD) and M3 (ANZA + ARZ) are force flour while M4 (MXD + HD 1220) is a less resistant and low stretch dough.

Swelling index or G

Pasta: M4 (MXD + HD 1220), M5 (MXD + ARZ) and M6 (ARZ + HD 1220) has a good swelling. While the pasta: M1 (ANZA + HD 1220), M2 (ANZA + MXD) and M3 (ANZA + ARZ) have a small swelling.

Conclusion

The work we have undertaken is to study some technological features eight blends M1 (ANZA + HD1220), M2 (ANZA + MXD), M3 (ANZA + ARZ), M4 (MXD + HD 1220), M5 (MXD + ARZ) and M6 (ARZ + HD 1220) in four varieties: HD 1220, ARZ, MAHON X DEMIAS and ANZA.

Analysis of the test results show that:

All meals: M1, M2, M3, M4, M5 and M6 are in the standards recommended for protein levels.

Flours: M4 (MXD + HD 1220), M5 (MXD + ARZ) and M6 (ARZ + HD 1220) are very low with respect to the standard required by the bakery.

By cons, M1 (ANZA + HD1220), M2 (ANZA + MXD) and M3 (ANZA + ARZ) have good baking strength.

We cannot rely only on this test for a proper assessment of the baking strength of the flour as it is influenced by the conditions of plant development.

All meals: M1 (ANZA + HD 1220), M2 (ANZA + MXD), M3 (ANZA + ARZ), M4 (MXD + HD 1220), M5 (MXD + ARZ) and M6 (ARZ + HD 1220) are very rich in gluten. All these flours are wheat force.

Pasta: M4 (MXD + HD 1220), M5 (MXD + ARZ) and M6 (ARZ + HD 1220) has a good swelling. While the pasta: M1 (ANZA + HD 1220), M2 (ANZA + MXD) and M3 (ANZA + ARZ) have a small swelling.

Other tests performed on four varieties of which would be beneficial to establish their genetic variability.

1. Bar C (1995) Contrôle de la qualité des céréales et protéagineux. Edition : I.T.C.F. Paris. P 253.
2. CalvelR (1984) La boulangerie moderne. 2^ème édition. Paris. P 459.
3. Delachaux N (1983). Alimentation boulangère- pâtissière. Edition: SPES. P 7.
4. Kigger J.L and Kigger J.C (1967) Techniques modernes de la biscuiterie, boulangeries industrielle et artisanale et les produits de régime. Ed: DUNOD. Paris. France.  P 676.
5. Kozmin and Kranz(1966). Biochemistry of the damage to grain by wheat bug. Cereal  chemestry  n°21.
6. Lecoq R (1965) Manuel d’analysealimentaire et d’expertiseusuelle. Edition : Technique et documentation.  Paris. P 315- 316.
7. Soufi A (2009) Contribution à l’étude des caractéristiquesphysico-chimiques et technologiques de quatrevariétés : HD 1220, ARZ, MAHON X DEMIAS et ANZA du blétendre. Mémoired’Ingénieur d’état. I.N.A.T.A.A. Université de Constantine 1. Algérie. P 86.