The effects of growing conditions on grain quality characteristics and functionality of Australian-grown perennial wheat

Perennial grains offer a choice for farmers and consumers who seek alternative grains which may be grown using more sustainable farming systems. However, to maximise their commercial viability, all grains require specific functional properties to ensure they are suitable for use as ingredients in food processing applications. To enable perennial grain cultivation to become commercially viable, a clear understanding of the impact of genetic and environmental factors on grain composition and food processing properties is required. This paper examines the functional properties of grain from a range of perennial lines grown in various locations over two seasons. Some preliminary rheology studies were conducted on whole grain flour samples to evaluate the potential breadmaking properties of the different genotypes. A preliminary study on the impact of genetics and environment on grain dimensions, composition and food processing applications were undertaken. The results demonstrated that grain from some perennial lines showed good potential as food ingredients. While environmental factors impacted on the functionality of the grains, in some cases the perennial grains were more resistant to environmental impacts than conventional wheat lines.