Characterization of ancient wheat varieties and evaluation of their bread-making performances

The aim of this project was to investigate the milling, rheological and bread-making performances of six old wheat varieties (Clavel, Etroubles, La Salle, Rosset, Vens, Verrayes) - that were grown in Aosta Valley (a region of the Italian Alps) - in order to consider a potential reintroduction in that mountainous area. Rheological properties were evaluated during mixing (GlutoPeak, Farinograph), three-dimensional extension (Alveograph) and proofing (Rheofermentometer). Baking performances (bread volume, height, and crumb texture) were also considered. The characteristics of the old varieties were compared with those of a commercial wheat blend (control). Clavel, Vens, Etroubles and La Salle varieties presented milling yields (from 61.5 to 63.7%) higher than the control (60%). Despite the high protein content (14.2-14.4%), the last three varieties exhibited poor protein quality, as shown by the low alveographic W (50-59 x 10-4 J) and P/L (0.29-0.32) values and the low farinographic stability (1.1-1.5 min), which are characteristics of a weak flour. The Rosset variety presented a slightly lower protein content (13.7%) but higher W (208 x 10-4 J) and P/L (0.57) values and higher stability (7.5 min) than Vens, Etroubles and La Salle samples. In addition, no structural collapse was observed during Rosset dough leavening. As regards the bread, Rosset exhibited the highest loaf volume (2.4 ml/g). Considering all the results, among the ancient varieties, Rosset can be considered the most suitable for bread-making.