Abstract

MARTINEZ CRUZ, Eliel et al. The effect of low temperatures on rainfed industrial wheat quality. Rev. Mex. Cienc. Agríc [online]. 2015, vol.6, n.4, pp.793-802. ISSN 2007-0934.

The presence of low temperatures during the initial stages of grain filling in wheat flour produced in foster in the region of the high valleys of central Mexico, is atypical. So the aim of this research was to analyse the effect of frost on industrial quality bread wheat varieties recommended for rainfed. The genotypes were planted under an experimental design of randomized complete block with two replications in the towns of Jilotepec frost presence and Chapingo absence of frost in the spring-summer cycle 2011. The experimental plot consisted of four rows 3 m in length. Field was measured in days to flowering, while industrial quality was evaluated based on: test weight, grain hardness, protein in flour, kneading time, stability kneading bread volume and crumb colour. Due to the presence of frost during the stage of milky and doughy-soft grain, late genotypes hecolítrico reduced their weight and protein content, and increased grain hardness, time and stability to kneading, which was reflected low volume of bread. Such behaviour could be due to coincidence frost began with the accumulation of protein and starch in the grain. Furthermore the genotype that was in doughy-hard grain maintained its industrial quality at both locations. The presence of frost in the early stages of grain filling of wheat discourages physical grain quality of the dough and baked.

Keywords : bread wheat; frost; grain filling; industrial quality.

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