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<p>The aim of this study was to analyse the effects of agricultural management (conventional and agroecological), genotype, year and their interaction on wheat grain, flour characteristics and breadmaking quality. Field experiments were conducted in Tres Arroyos (Buenos Aires province) in 2021 and 2022 with three wheat cultivars under both management systems. Grain yield and postharvest characteristics were evaluated, along with proximal composition, damaged starch, baking quality prediction tests, wet gluten, and glutenin macropolymer. Finally, bread-making performance was assessed. In general, wheat grown under agroecological management showed lower grain yields but equal or higher flour quality and better baking performance compared to conventional management. These results suggest that, despite a potential decrease in grain yield, agroecological management does not compromise bread-making quality. The differences between the two harvests were significant, highlighting the need for more years of study, especially in the context of climate change-induced instability.</p>

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Exploring the impact of agroecological management, genotype, and harvest year on wheat flour quality and breadmaking properties

  • 期刊论文

  • 发表日期：

    2026年2月27日

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  • Agustina del Pilar Bertola,
  • Malena Moiraghi,
  • Martín Zamora,
  • Gabriela Teresa Pérez,
  • Lorena Susana Sciarini

摘要

The aim of this study was to analyse the effects of agricultural management (conventional and agroecological), genotype, year and their interaction on wheat grain, flour characteristics and breadmaking quality. Field experiments were conducted in Tres Arroyos (Buenos Aires province) in 2021 and 2022 with three wheat cultivars under both management systems. Grain yield and postharvest characteristics were evaluated, along with proximal composition, damaged starch, baking quality prediction tests, wet gluten, and glutenin macropolymer. Finally, bread-making performance was assessed. In general, wheat grown under agroecological management showed lower grain yields but equal or higher flour quality and better baking performance compared to conventional management. These results suggest that, despite a potential decrease in grain yield, agroecological management does not compromise bread-making quality. The differences between the two harvests were significant, highlighting the need for more years of study, especially in the context of climate change-induced instability.