Abstract
The effects of early sowing on physical dough characteristics and bread-making quality of bread wheat cultivar “Minaminokaori” were investigated in Northern Kyusyu. The protein content of flour did not vary with the sowing time, but the sedimentation value and gluten index were lower in early sowing (early November) than in standard sowing (middle-late November). The dough development time, stability, valorimeter value of farinogram and volume-to-weight ratio of loaf were lower in early sowing than in standard sowing, and therefore the physical dough characteristics and bread-making quality in early sowing were inferior to those in standard sowing. Furthermore, glutenin and acetic acid-insoluble glutenin contents were lower in early sowing than in standard sowing. The glutenin content was positively correlated with sedimentation value and acetic acid-insoluble glutenin content was positively correlated with sedimentation value and gluten index. These results suggested that one of the reasons why physical dough characteristics and bread-making quality in early sowing were inferior to those in standard sowing was that glutenin and acetic acid-insoluble glutenin contents in early sowing were lower than those in standard sowing, and therefore the quality of gluten in early sowing was inferior to that in standard sowing.
