Plant researchers examine bread aroma: Modern and old wheat varieties taste equally good

phys.org | 5/18/2015 | Staff
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Wheat is one of the world's most important agricultural crops. In recent decades, new varieties have been cultivated. Not only are they considerably higher yielding than the older varieties, but also less susceptible to pests and changing climatic conditions. In addition, their baking characteristics have also been improved.

In the past, the aroma (i.e. smell and taste) of bread baked from wheat flour was never important, and therefore not considered during breeding or cultivation, nor was it a decisive factor in trade. One of the reasons for that is that analyzing the aroma of breads is time consuming. A comprehensive study has now examined the aroma potential of various old (i.e. released before 2000) and modern wheat varieties using molecular biology methods to predict the aroma.

Research - Team - Taste - Aroma - Breads

A research team has now compared the taste and aroma of different breads baked in close cooperation with an artisan baker and a miller using flour from old as well as modern wheat varieties. In the journal Food Research International, the scientists report that they can predict the taste and other characteristics of bread using molecular biological approaches.

The study shows that science can contribute to the value chain: Several institutes at HHU and the University of Hohenheim worked on this research project alongside researchers from Zurich University of Applied Sciences, the Max Planck Institute (MPI) of Molecular Plant Physiology in Golm as well as the Beck bakery in Römerstein, Stelzenmühle mill in Bad Wurzach and the District Agricultural Office (Kreislandwirtschaftsamt) in Münsingen.

Aromas - Total - Varieties - Wheat - Research

To be able to compare the different aromas of a total of 40 varieties of wheat, the research team produced doughs from each variety, always using the same recipe, which were then baked. To determine whether potential differences in aroma are attributable to the respective wheat variety or to the location where that particular type...
(Excerpt) Read more at: phys.org
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