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Volume 15
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10.3390/agriculture15202160
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Linking Yield, Baking Quality, and Rheological Properties to Guide Sustainable Improvement of Rwandan Wheat Varieties

by
Yves Theoneste Murindangabo
1,*,
Trong Nghia Hoang
1,2,
Innocent Habarurema
3,
Petr Konvalina
1,
Marguerite Niyibituronsa
3,
Protegene Byukusenge
1,
Protogene Mbasabire
1,
Josine Uwihanganye
1,
Roger Bwimba
1,
Marie Grace Ntezimana
1 and
Dang Khoa Tran
2
1
Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Branišovská 1645/31A, 370 05 České Budějovice, Czech Republic
2
Faculty of Agronomy, University of Agriculture and Forestry—Hue University, 102 Phung Hung, Hue City 49000, Vietnam
3
Rwanda Agriculture and Animal Resources Development Board (RAB), Rubona P.O. Box 5016, Rwanda
*
Author to whom correspondence should be addressed.
Agriculture 2025, 15(20), 2160; https://doi.org/10.3390/agriculture15202160
Submission received: 28 August 2025 / Revised: 8 October 2025 / Accepted: 15 October 2025 / Published: 17 October 2025
(This article belongs to the Section Agricultural Systems and Management)
Versions Notes

Abstract

Wheat is an important crop in Rwanda; however, rapid population growth, urbanization, and shifting dietary preferences have driven demand far beyond domestic production capacity, resulting in a steady increase in imports. Closing this gap requires a variety of management strategies that jointly optimise yield, processing quality, and sustainability. This study evaluated ten widely cultivated wheat (Triticum aestivum L.) varieties in Rwanda through an integrated assessment of grain yield, quality traits, and rheological properties. Yields ranged from 4.3 to 6.3 t ha−1, with Nyaruka and Gihundo achieving the highest productivity. Quality attributes, including protein content (PC), wet gluten (WG), gluten index (GI), falling number (FN), and Zeleny sedimentation value (ZSV), varied significantly, with Cyumba and Reberaho showing superior protein levels. Mixolab-based rheological analyses revealed marked diversity in dough development time, torque, and water absorption, with Keza and Nyangufi exhibiting favorable baking profiles. Statistical analyses highlighted trade-offs between yield and quality, as high-yielding varieties such as Nyaruka showed weaker baking characteristics. These findings demonstrate that linking agronomic performance with grain and dough quality traits provides a pathway towards targeted breeding, sustainable intensification, and enhanced food security. Integrating genetic selection with tailored management and processing strategies can improve both productivity and product value, strengthening the resilience and economic viability of Rwanda’s wheat sector.
Keywords: Rwandan wheat varieties; grain yield; baking quality; rheological properties; sustainable intensification; food security Rwandan wheat varieties; grain yield; baking quality; rheological properties; sustainable intensification; food security

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MDPI and ACS Style

Murindangabo, Y.T.; Hoang, T.N.; Habarurema, I.; Konvalina, P.; Niyibituronsa, M.; Byukusenge, P.; Mbasabire, P.; Uwihanganye, J.; Bwimba, R.; Ntezimana, M.G.; et al. Linking Yield, Baking Quality, and Rheological Properties to Guide Sustainable Improvement of Rwandan Wheat Varieties. Agriculture 2025, 15, 2160. https://doi.org/10.3390/agriculture15202160

AMA Style

Murindangabo YT, Hoang TN, Habarurema I, Konvalina P, Niyibituronsa M, Byukusenge P, Mbasabire P, Uwihanganye J, Bwimba R, Ntezimana MG, et al. Linking Yield, Baking Quality, and Rheological Properties to Guide Sustainable Improvement of Rwandan Wheat Varieties. Agriculture. 2025; 15(20):2160. https://doi.org/10.3390/agriculture15202160

Chicago/Turabian Style

Murindangabo, Yves Theoneste, Trong Nghia Hoang, Innocent Habarurema, Petr Konvalina, Marguerite Niyibituronsa, Protegene Byukusenge, Protogene Mbasabire, Josine Uwihanganye, Roger Bwimba, Marie Grace Ntezimana, and et al. 2025. "Linking Yield, Baking Quality, and Rheological Properties to Guide Sustainable Improvement of Rwandan Wheat Varieties" Agriculture 15, no. 20: 2160. https://doi.org/10.3390/agriculture15202160

APA Style

Murindangabo, Y. T., Hoang, T. N., Habarurema, I., Konvalina, P., Niyibituronsa, M., Byukusenge, P., Mbasabire, P., Uwihanganye, J., Bwimba, R., Ntezimana, M. G., & Tran, D. K. (2025). Linking Yield, Baking Quality, and Rheological Properties to Guide Sustainable Improvement of Rwandan Wheat Varieties. Agriculture, 15(20), 2160. https://doi.org/10.3390/agriculture15202160

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