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The article highlights the impact of adverse weather conditions during the harvest season on the quality of the bread wheat harvest in Switzerland. The Swiss granum harvest quality census, conducted by Agroscope and the Richemont competence center, reveals a decrease in the average weight and protein content of the harvest compared to previous years. The results also show a decrease in zélény values, wet gluten content, and dough kneading resistance, with variations in values among different varieties. Additionally, the breadmaking tests indicate lower maximum viscosities and gelatinization temperatures, suggesting higher amylase activity, with variations in results among different varieties.
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원본 콘텐츠
The exceptional climate of spring and summer with numerous episodes of hail and heavy rains during the harvest season strongly impacted the quality of the bread wheat harvest. This is shown by the weighted results of the Swiss granum harvest quality census (photo Richemont). Quality tests have been carried out on samples of bread wheat suitable for handling four respectively five main varieties per region, announces the Swiss granum press release published on Wednesday 24 November. Context of the tests The bread samples were taken from a network of 17 collection centers. Runal (Top), CH Nara (Top), Arina (I) and Forel (I) have been evaluated for 7 years or more; Hanswin (I) since 2018, Montalbano (Top) and Spontan (II) since 2020. Due to a particularly difficult harvest, some collection centers were unable to take representative samples. For Arina and Runal, only 3 respectively 2 representative samples from two regions could be taken. Therefore, varietal comparison between certain ...
출처: Agrihebdo
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