Rheological properties and baking performance of new waxy lines: Strengths and weaknesses

- Italian (IW) and American (USW) waxy lines were compared.
- Dough and bread performance of waxy wheat lines of different origin were studied.
- IW lines showed good performance in terms of dough stability and mixing tolerance.
- IW lines assured a good dough development during leavening and high bread volume.
- USW lines performed better in terms of dough stickiness.

In Western countries, the use of waxy wheat in bread-making is gaining interest in view of extending the shelf-life of bread, avoiding the use of additives. Considering the high impact of the environment on wheat properties, selection of waxy lines able to adapt to a particular environment is highly recommended. In this frame, the behavior of three new Italian waxy lines (IW) were compared with that of two waxy lines breeded in United States (USW). Compared to USW, two out of three IW lines exhibited better mixing properties in terms of higher tolerance to mechanical stress (stability and softness index). IW dough showed similar water absorption, stickiness values and visco-elasticity (G′ and G″) compared to USW samples. On the other hand, the waxy wheat lines adapted to the Italian environmental conditions showed a more developed loaf volume with respect to USW lines. The difficulties in dough handling that is typical of waxy wheat when used alone could be partially solved using waxy wheat in combination with non-waxy flours.