Influence of Plantation in a Saline-Stressed Location on the Agronomical Characteristics and Technological Quality of Flour and Baladi Bread for Two Egyptian Wheat Varieties

ABSTRACT
This study investigates the influence of plantation in a saline-stressed location on the agronomical characteristics and technological quality of flour and Baladi bread for Sids-14 and Misr-2 wheat varieties. The wheat varieties were planted in normal conditions of Sids Station and in West-West Al-Minya as a saline-stressed location during the 2018-2019 and 2019-2020 seasons. The study found that salinity in West-West Al-Minya significantly influenced the agronomical characteristics and yield attributes of the wheat varieties, which in turn influenced the proximate composition and rheological behavior of the flour and the sensory and physicochemical properties of Baladi bread. Sids-14 and Misr-2 grown at West-West Al-Minya showed earlier heading and maturation, shorter height, reduced kernel/spikes, thousand kernel weight, and higher grain yield compared to normal conditions. Sids-14 flour had higher crude protein and wet gluten content but exhibited lower water absorption, prolonged development time, stability time, significant protein weakening, hot gel stability, and starch retrogradation. Misr-2 flour showed fewer influences and better performance in most characteristics, with increased crude protein, wet and dry gluten contents, higher water absorption, and postponed Baladi bread staling. Baladi loaves from the West-West Al-Minya location had higher sensory scores, more dietary protein, lower specific volume, lower ash contents, and an excess increase in Na and lower Zn and Fe contents. The study recommended Misr-2 was better than Sids-14 under salinity stress, despite the stress conditions in West-West Al-Minya location, it is a promising location for wheat plantations with good yield attributes and reasonable flour and bread technological qualities