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Gong W, Wang X, Wang F, Wang J. Correlation Analysis between Wheat Flour Solvent Retention Capacity and Gluten Aggregation Characteristics. Foods 2023; 12:foods12091879. [PMID: 37174417 PMCID: PMC10178018 DOI: 10.3390/foods12091879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 04/27/2023] [Accepted: 05/01/2023] [Indexed: 05/15/2023] Open
Abstract
Solvent retention capacity (SRC) is a test for the solvation of wheat flour. Its functional contribution was predicted according to the swelling behavior of different diagnostic solvents to different polymeric components of wheat. Ten commercial wheat flour varieties were used as raw materials in this study. The flour quality, gluten aggregation and solvent retention capacity, and their correlations were analyzed. The results showed that protein content, wet gluten content, dry gluten content and the swelling index of glutenin were positively correlated with torque maximum (BEM), torque 15 s before maximum torque (AM), torque 15 s after maximum torque (PM) and gluten aggregation energy (AGGEN). Moreover, they were significantly correlated with the solvent retention capacity. BEM, AM, PM and AGGEN were positively correlated with standard solvent water-SRC (WSRC) and lactic acid-SRC (LASRC). For supplemental solvents, ethanol-SRC (EthSRC) was positively correlated with AGGEN. Sodium dodecyl sulphate-SRC (SDSSRC) was highly correlated with peak maximum time (PMT). Metabisulfite-SRC (MBSSRC) and MBS + SDSSRC were also significantly correlated with BEM, AM, PM and AGGEN sodium metabisulfite. There were significant correlations between gluten aggregation characteristic, standard SRC solvent and supplemental solvent. This study provides a theoretical basis for the evaluation of wheat flour quality.
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Affiliation(s)
- Wei Gong
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaohua Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Fengjiao Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
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2
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Shoormij F, Mirlohi A, Saeidi G, Kadivar M, Shirvani M. Wheat grain quality changes with water stress, zinc, and iron applications predicted by the solvent retention capacity (SRC). J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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3
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Canale M, Spina A, Summo C, Strano MC, Bizzini M, Allegra M, Sanfilippo R, Amenta M, Pasqualone A. Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product. PLANTS (BASEL, SWITZERLAND) 2022; 11:3409. [PMID: 36559521 PMCID: PMC9784014 DOI: 10.3390/plants11243409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/02/2022] [Accepted: 12/06/2022] [Indexed: 06/17/2023]
Abstract
A relevant amount of waste is produced in the canning industry of globe artichoke. This study proposes to use flours of artichoke waste (stems and bracts) in durum wheat bread-making, replacing the re-milled durum wheat semolina at increasing levels (5, 7.5 and 10 g/100 g). No study had evaluated this type of enrichment in durum wheat bread, widespread in the same area where artichoke waste is mostly produced. The replacement had a visible effect on the flour color, increasing a* and reducing b* and L*, and this was reflected in the color of bread crumb. The water absorption determined by farinography, dough development time and dough stability increased as the level of replacement increased (up to 71.2 g/100 g, 7.3 min and 18.4 min, respectively). The mixograph peak height and mixing time increased compared to control. The alveograph W decreased, while the P/L ratio increased. The artichoke waste-enriched breads had a lower volume (as low as 1.37 cm3/g) and were harder than control, but they did not show relevant moisture losses during five days of storage. The obtained data show therefore an interesting potential of artichoke waste flours in bread-making, but further investigations are needed for achieving improved quality features.
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Affiliation(s)
- Michele Canale
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Alfio Spina
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Maria Concetta Strano
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Michele Bizzini
- Stazione Consorziale Sperimentale di Granicoltura per la Sicilia, Santo Pietro, 95041 Caltagirone, Italy
| | - Maria Allegra
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Rosalia Sanfilippo
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Margherita Amenta
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
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Xia T, Kim K, Kweon M. Quality of Low-Allergy Wheat ('O-Free') Flour and Optimization of Its Bread-Baking Performance. Foods 2022; 11:3399. [PMID: 36360012 PMCID: PMC9653986 DOI: 10.3390/foods11213399] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/24/2022] [Accepted: 10/25/2022] [Indexed: 10/29/2023] Open
Abstract
This study explored the quality of hypoallergenic wheat ('O-free') developed in Korea and optimized the basic ingredients and processing conditions for making 'O-free' bread using response surface methodology. Water and yeast amounts and mixing and fermentation times were selected as factors, and each factor's tested range was set by a central composite design using Design Experts: water 52-60 g, yeast 1.5-4.5 g, mixing time 2.5-5 min, and fermentation time 50-70 min. Bread height, volume, and firmness were analyzed to determine bread quality. Flour quality analysis showed that 'O-free' flour's gluten strength was weak. 'O-free' flour exhibited inferior bread-making performance compared to representative bread flour. Water and yeast amounts and mixing time, except for fermentation time, affected bread quality significantly. The interaction between yeast and fermentation also affected bread quality significantly. The optimized condition for making bread using 'O-free' flour is 60 g of water, 2.6 g of yeast, 2.5 min of mixing time, and 70.0 min of fermentation time. In conclusion, 'O-free' flour with the changed gluten composition showed poor gluten strength and bread-making performance. However, modifying the formulation of the basic ingredients and processing conditions could significantly improve the production of high-quality hypoallergenic bread.
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Affiliation(s)
- Tianyi Xia
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea
| | - Kyeonghoon Kim
- Wheat Team, National Institute of Crop Science, Rural Development Administration, Jeonju 55365, Korea
| | - Meera Kweon
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea
- Kimchi Research Institute, Pusan National University, Busan 46241, Korea
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5
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Magallanes López AM, Simsek S. Solvent retention capacity: Supplemental solvents for evaluation of gluten quality. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103339] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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6
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The determination of bread dough readiness during kneading of wheat flour: A review of the available methods. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110692] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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7
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Rivera J, Deliephan A, Dhakal J, Aldrich CG, Siliveru K. Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality. Foods 2021; 10:foods10071479. [PMID: 34202271 PMCID: PMC8307037 DOI: 10.3390/foods10071479] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/21/2021] [Accepted: 06/21/2021] [Indexed: 11/16/2022] Open
Abstract
The occurrence of recalls involving pathogenic Escherichia coli-contaminated wheat flours show the need for incorporating antimicrobial interventions in wheat milling. The objectives of this study were to assess the efficacy of sodium bisulfate (SBS) tempering in reducing E. coli O121 (ATCC 2219) and O26 (ATCC 2196) wheat load and to evaluate the impact of effective (≥3.0 log reductions) SBS treatments on wheat flour quality. Wheat grains were inoculated with E. coli (~6 log CFU/g) and tempered (17% moisture, 24 h) using the following SBS concentrations (%wheat basis): 0, 0.5, 0.75, 1.0, 1.25, and 1.5% SBS. Reductions in E. coli O121 and O26 wheat load at different time intervals (0.5, 2, 6, 12, 18, and 24 h) during tempering were evaluated. The addition of SBS during tempering resulted in E. coli (O121 and O26) log reductions of 2.0 (0.5% SBS) to >4.0 logs (1.5% SBS) (p ≤ 0.05). SBS tempering (1.25 and 1.5% SBS) produced acidic wheat flours (pH = 4.51–4.60) but had comparable wheat flour properties in terms of composition, dough, and bread-making properties relative to the control (0% SBS). SBS tempering reduced the E. coli O121 and O26 load of wheat after tempering with minimal effects on wheat flour quality.
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Affiliation(s)
- Jared Rivera
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA; (J.R.); (A.D.); (C.G.A.)
| | - Aiswariya Deliephan
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA; (J.R.); (A.D.); (C.G.A.)
| | - Janak Dhakal
- Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24060, USA;
| | - Charles Gregory Aldrich
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA; (J.R.); (A.D.); (C.G.A.)
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA; (J.R.); (A.D.); (C.G.A.)
- Correspondence: ; Tel.: +1-785-532-4071
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8
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Shang J, Li L, Liu C, Hong J, Liu M, Zhao B, Zheng X. Relationships of flour characteristics with Isolated Starch Properties in Different Chinese Wheat Varieties. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103210] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Daba SD, Simsek S, Green AJ. Predictive ability of four small‐scale quality tests for dough rheological properties and baking quality in hard red spring wheat. Cereal Chem 2021. [DOI: 10.1002/cche.10410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Sintayehu D. Daba
- USDA Agricultural Research Service Western Wheat Quality Laboratory Pullman WA USA
| | - Senay Simsek
- Department of Plant Sciences North Dakota State University Fargo ND USA
| | - Andrew J. Green
- Department of Plant Sciences North Dakota State University Fargo ND USA
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10
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Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1462-1469. [PMID: 33746274 DOI: 10.1007/s13197-020-04658-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/10/2020] [Accepted: 07/15/2020] [Indexed: 10/23/2022]
Abstract
The aims of this work were to assess the influence of the physicochemical composition of whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as the ability of the prediction tests to estimate the whole meal flour end-use. Flours from hard and soft wheat genotypes proved to have different chemical composition and particle size distribution. Flours from hard wheat had lower particle average size and dietary fiber content, and higher lipid and wet gluten contents than flours from soft wheat. Particle size distribution, water absorption capacity and chemical composition of whole flours strongly influenced bread and cookie making performance. Considering prediction tests, flours from different wheat types were successfully discriminated using SDS-SI, SRC lac, and GI. However, rather weak correlations were found between the prediction test and the cookie and bread quality parameters. The prediction test, standardized for refined flours, showed a poor performance when whole flours were used. Nevertheless, grain texture and whole flour physicochemical properties did affect bread and cookie quality parameters, thus classical prediction tests should be modified in order to estimate the end-use performance of whole flours. Moreover, a standardization of the milling process should be considered.
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11
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Effects of superheated steam treatment of wheat on physicochemical properties of wheat flour and cracker quality. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103165] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Siddiqi RA, Singh TP, Rani M, Sogi DS, Bhat MA. Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India. Front Nutr 2020; 7:141. [PMID: 33015119 PMCID: PMC7506077 DOI: 10.3389/fnut.2020.00141] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Accepted: 07/20/2020] [Indexed: 01/21/2023] Open
Abstract
Wheat cultivars grown at three different locations in North India were assessed for their variability in kernel and flour characteristics. Protein and the wet and dry gluten contents of the flour varied significantly (p ≤ 0.05) from 9.32 to 12.60%, 23.46 to 43.04%, and from 8.28 to 15.00%, respectively. Wheat varieties exhibited moderate sodium dodecyl sulfate (SDS) sedimentation and solvent retention values. Flour showed a significant (p ≤ 0.05) difference in the amino acid composition. Lysine, having the lowest chemical score, was the first most limiting amino acid in all wheat varieties. The variability of total flour proteins determined by SDS-PAGE showed polymorphism both in the number and intensity of bands, particularly in the molecular weight range of 35.1-42.8 kDa corresponding to the α-, β-, and γ-gliadin/low-molecular-weight glutenin subunit (LMW-GS) region. Pearson's correlation established between the various grain and flour parameters showed a significant correlation, which can result in better end product use.
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Affiliation(s)
- Raashid Ahmad Siddiqi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Tajendra Pal Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
- Department of Food Technology, Eternal University, Baru Sahib, Himachal Pradesh, India
| | - Monika Rani
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Dalbir Singh Sogi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Mohd Akbar Bhat
- Multidisciplinary Research Unit, Government Medical College, Amritsar, India
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13
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Solvent retention capacity and swelling index of glutenin in hard red wheat flour as possible indicators of rheological and baking quality characteristics. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102983] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Yue Q, Li M, Liu C, Li L, Zheng X, Bian K. Comparison of uniaxial/biaxial extensional rheological properties of mixed dough with traditional rheological test results: relationship with the quality of steamed bread. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14528] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qinghua Yue
- College of Grain and Food Henan University of Technology Zhengzhou 450000 China
| | - Mingfei Li
- College of Grain and Food Henan University of Technology Zhengzhou 450000 China
| | - Chong Liu
- College of Grain and Food Henan University of Technology Zhengzhou 450000 China
| | - Limin Li
- College of Grain and Food Henan University of Technology Zhengzhou 450000 China
| | - Xueling Zheng
- College of Grain and Food Henan University of Technology Zhengzhou 450000 China
| | - Ke Bian
- College of Grain and Food Henan University of Technology Zhengzhou 450000 China
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15
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Karaduman Y. Assessing gluten strength with a new small‐scale LASRC method useful for soft wheat breeding programs. Cereal Chem 2019. [DOI: 10.1002/cche.10235] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Yaşar Karaduman
- Transitional Zone Agricultural Research Institute Eskisehir Turkey
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16
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Ram S, Devi R, Singh RB, Narwal S, Singh B, Singh GP. Identification of codominant marker linked with Glu-D1 double null and its utilization in improving wheat for biscuit making quality. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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17
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Sabillón L, Stratton J, Rose D, Bianchini A. Effect of saline organic acid solutions applied during soft wheat tempering on microbial load and flour functionality. Cereal Chem 2019. [DOI: 10.1002/cche.10210] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Luis Sabillón
- Department Food Science and Technology University of Nebraska‐Lincoln Lincoln NE USA
- The Food Processing Center University of Nebraska‐Lincoln Lincoln NE USA
| | - Jayne Stratton
- Department Food Science and Technology University of Nebraska‐Lincoln Lincoln NE USA
- The Food Processing Center University of Nebraska‐Lincoln Lincoln NE USA
| | - Devin Rose
- Department Food Science and Technology University of Nebraska‐Lincoln Lincoln NE USA
- Department of Agronomy and Horticulture University of Nebraska‐Lincoln Lincoln NE USA
| | - Andréia Bianchini
- Department Food Science and Technology University of Nebraska‐Lincoln Lincoln NE USA
- The Food Processing Center University of Nebraska‐Lincoln Lincoln NE USA
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18
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Aprodu I, Horincar G, Andronoiu DG, Banu I. Technological performance of various flours obtained through multigrain milling. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.05.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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Jeon S, Baik B, Kweon M. Solvent retention capacity application to assess soft wheat flour quality for making white‐salted noodles. Cereal Chem 2019. [DOI: 10.1002/cche.10150] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Soojeong Jeon
- Department of Food Science and Nutrition Pusan National University Busan South Korea
| | - Byung‐Kee Baik
- Soft Wheat Quality Laboratory USDAARS‐CSWQRU Wooster Ohio
| | - Meera Kweon
- Department of Food Science and Nutrition Pusan National University Busan South Korea
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20
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Aghagholizadeh R, Kadivar M, Nazari M, Ahmadi H, Azizi MH. Capability of solvent retention capacity to quality of flat bread in three wheat cultivars. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:775-782. [PMID: 30906035 DOI: 10.1007/s13197-018-3537-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/27/2018] [Accepted: 11/28/2018] [Indexed: 10/27/2022]
Abstract
Variations in levels and properties of flour constituents have an impact on the quality of its end products and a given application. While the solvent retention capacity test has been used to assess flour quality of pan breads and cookies, to date, this test for determination the suitability of flour for flat breads, where extensibility is the most desirable, has not been evaluated. In this study, three bread wheat cultivars were investigated for their major polymeric constituents, the number of disulfide bonds and SRC test values. The attained results revealed that in the gluten network, WRC and SuRC were affected by the gliadin, whereas SCRC and LaRC by gluten as a whole and glutenin content. These observed relationships are respectively owed to the solubility of gliadin in alcoholic solutions, and the solubility of glutenin in either acid or basic solutions. Also, consumers acceptability of flat-bread was observed at higher ratio of arabinose/xylose, which related to structural characteristics of arabinoxylan.
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Affiliation(s)
- Roya Aghagholizadeh
- 1Department of Food Science, College of Agriculture, Isfahan University of Technology, Isfahan, 84156 Iran
| | - Mahdi Kadivar
- 1Department of Food Science, College of Agriculture, Isfahan University of Technology, Isfahan, 84156 Iran
| | - Mohammad Nazari
- 2Department of Chemistry, York University, Toronto, ON M3J 1P3 Canada
| | - Hassan Ahmadi
- 3Department of Food Science, College of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Mohammad Hossein Azizi
- 3Department of Food Science, College of Agriculture, Tarbiat Modares University, Tehran, Iran
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21
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Ceresino EB, Kuktaite R, Sato HH, Hedenqvist MS, Johansson E. Impact of gluten separation process and transglutaminase source on gluten based dough properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.035] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Boukid F, Prandi B, Vittadini E, Francia E, Sforza S. Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics. Food Res Int 2018; 112:345-352. [PMID: 30131145 DOI: 10.1016/j.foodres.2018.06.055] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2018] [Revised: 06/20/2018] [Accepted: 06/22/2018] [Indexed: 01/25/2023]
Abstract
Germination is already a well-accepted process by consumers with many products made from sprouted seeds or containing limited amounts of flour form sprouted grains. The present work aimed assessing the usefulness of germination in reducing gluten peptides associated with celiac disease, at the same time evaluating some technological features of the obtained germinated wheat. In the first part of the work, celiac disease (CD)-triggering peptides were tracked as a function of germination kinetics (from day 1 to day 6). Using simulated gastrointestinal digestion and liquid chromatography coupled to mass spectrometry, ten celiac disease triggering peptides were identified: seven peptides presumably involved in the adaptive immune response (TI) and three peptides mainly involved in the innate immune response (TT). All the identified peptides belonged to gliadins. TI track pattern showed three phases: the first two days displayed a significant degradation, a stability phase was observed from day 3 to day 5, and finally a drastic reduction occurred on the 6th day. For TT peptides, important degradation was exclusively observed at the 6th day. In the second part, some techno-functional features of germinated whole wheat flour were assessed to estimate its potential as an alternative to conventional flour. Functionality comparison of the non-germinated versus germinated flours revealed that germination significantly influenced solvents retention capacities as well as swelling and solubility. Thus, with a reduced amount of celiac disease triggering peptides, but also with different technological behavior compared to traditional wheat flour.
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Affiliation(s)
- Fatma Boukid
- Food and Drug Department, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; Interdepartmental Center SITEIA.PARMA, University of Parma, Parco Area delle Scienze, 43124 Parma, Italy
| | - Barbara Prandi
- Food and Drug Department, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; Department of Human Sciences and Promotion of Quality of Life, Telematic University San Raffaele Roma, via Val Cannuta, 247 Rome, Italy.
| | - Elena Vittadini
- Food and Drug Department, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; Interdepartmental Center SITEIA.PARMA, University of Parma, Parco Area delle Scienze, 43124 Parma, Italy
| | - Enrico Francia
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
| | - Stefano Sforza
- Food and Drug Department, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; Interdepartmental Center SITEIA.PARMA, University of Parma, Parco Area delle Scienze, 43124 Parma, Italy
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23
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Garcia-Santamaria G, Hua D, Sneller C. Quantitative trait loci associated with soft wheat quality in a cross of good by moderate quality parents. PeerJ 2018; 6:e4498. [PMID: 29593939 PMCID: PMC5868479 DOI: 10.7717/peerj.4498] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Accepted: 02/21/2018] [Indexed: 11/20/2022] Open
Abstract
Information on the genetic control of the quality traits of soft wheat (Triticum aestivum) is essential for breeding. Our objective was to identify QTL associated with end-use quality. We developed 150 F4-derived lines from a cross of Pioneer 26R46 × SS550 and tested them in four environments. We measured flour yield (FY), softness equivalent (SE), test weight (TW), flour protein content (FP), alkaline water retention capacity (AWRC), and solvent retention capacity (SRC) of water (WA), lactic acid (LA), sucrose (SU), sodium carbonate (SO). Parents differed for nine traits, transgressive segregants were noted, and heritability was high (0.67 to 0.90) for all traits. We detected QTL distributed on eight genomic regions. The QTL with the greatest effects were located on chromosome 1A, 1B, and 6B with each affecting at least five of ten quality traits. Pioneer 26R46 is one of the best quality soft wheats. The large-effect QTL on 1A novel and accounted for much of the variation for AWRC (r2 = 0.26), SO (0.26) and SE (0.25), and FY (0.15) and may explain why Pioneer 26R46 has such superior quality. All alleles that increased a trait came from the parent with the highest trait value. This suggests that in any population that marker-assisted selection for these quality traits could be conducted by simply selecting for the alleles at key loci from the parent with the best phenotype without prior mapping.
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Affiliation(s)
| | - Duc Hua
- Department of Horticulture and Crop Sciences, Ohio State University-Wooster, Wooster, OH, United States of America
| | - Clay Sneller
- Department of Horticulture and Crop Sciences, Ohio State University-Wooster, Wooster, OH, United States of America
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Katyal M, Singh N, Chopra N, Kaur A. Modeling Flour and Dough Quality of Indian Wheat Varieties. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Mehak Katyal
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 India
| | - Nidhi Chopra
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 India
| | - Amritpal Kaur
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 India
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25
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Fu BX, Wang K, Dupuis B. Predicting water absorption of wheat flour using high shear-based GlutoPeak test. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.05.017] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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26
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Cao W, Falk D, Bock JE. Protein Structural Features in Winter Wheat: Benchmarking Diversity in Ontario Hard and Soft Winter Wheat. Cereal Chem 2017. [DOI: 10.1094/cchem-03-16-0073-r] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Wei Cao
- Department of Food Science, University of Guelph, Ontario, Canada
| | - Duane Falk
- Department of Plant Agriculture, University of Guelph, Ontario, Canada
| | - Jayne E. Bock
- Department of Food Science, University of Guelph, Ontario, Canada
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Abstract
Cereals and, most specifically, wheat are described in this chapter highlighting on their safety and quality aspects. Moreover, wheat quality aspects are adequately addressed since they are used to characterize dough properties and baking quality. Determination of dough properties is also mentioned and pasta quality is also described in this chapter. Chemometrics-multivariate analysis is one of the analyses carried out. Regarding production weighing/mixing of flours, kneading, extruded wheat flours, and sodium chloride are important processing steps/raw materials used in the manufacturing of pastry products. Staling of cereal-based products is also taken into account. Finally, safety aspects of cereal-based products are well documented with special emphasis on mycotoxins, acrylamide, and near infrared methodology.
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Affiliation(s)
- Theo Varzakas
- a Technological Educational Institute of Peloponnese , Kalamata , Greece
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28
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Alamri M, Hussain S, Mohamed A, Osman M. Wheat flour solvent retention capacity, pasting and gel texture. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2015.0816] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M.S. Alamri
- Department of Food Science and Nutrition, King Saud University, P.O. Box 2460, 11451 Riyadh, Saudi Arabia
| | - S. Hussain
- Department of Food Science and Nutrition, King Saud University, P.O. Box 2460, 11451 Riyadh, Saudi Arabia
| | - A. Mohamed
- Department of Food Science and Nutrition, King Saud University, P.O. Box 2460, 11451 Riyadh, Saudi Arabia
| | - M.A. Osman
- Department of Food Science and Nutrition, King Saud University, P.O. Box 2460, 11451 Riyadh, Saudi Arabia
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29
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Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties. Food Chem 2016; 197:316-24. [DOI: 10.1016/j.foodchem.2015.10.035] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2015] [Revised: 10/08/2015] [Accepted: 10/10/2015] [Indexed: 01/20/2023]
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30
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Lindgren A, Simsek S. Evaluation of Hard Red Spring Wheat Mill Stream Fractions Using Solvent Retention Capacity Test. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12590] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Amber Lindgren
- Department of Plant Sciences; North Dakota State University; PO Box 6050, Department 7670 Fargo ND 58105
| | - Senay Simsek
- Department of Plant Sciences; North Dakota State University; PO Box 6050, Department 7670 Fargo ND 58105
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31
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Guzmán C, Posadas-Romano G, Hernández-Espinosa N, Morales-Dorantes A, Peña RJ. A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.10.009] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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32
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Hammed AM, Ozsisli B, Ohm JB, Simsek S. Relationship Between Solvent Retention Capacity and Protein Molecular Weight Distribution, Quality Characteristics, and Breadmaking Functionality of Hard Red Spring Wheat Flour. Cereal Chem 2015. [DOI: 10.1094/cchem-12-14-0262-r] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ademola Monsur Hammed
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58105, U.S.A
| | - Bahri Ozsisli
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58105, U.S.A
- Kahramanmaras Sutcu Imam University, Department of Food Engineering, Kahramanmaras, Turkey
| | - Jae-Bom Ohm
- USDA-ARS, Cereal Crops Research Unit, Hard Red Spring and Durum Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58108, U.S.A
| | - Senay Simsek
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58105, U.S.A
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Relationship of various flour properties with noodle making characteristics among durum wheat varieties. Food Chem 2015; 188:517-26. [PMID: 26041226 DOI: 10.1016/j.foodchem.2015.05.009] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2014] [Revised: 04/18/2015] [Accepted: 05/04/2015] [Indexed: 11/22/2022]
Abstract
The grain, flour, dough and noodle making properties of Indian durum wheat varieties were evaluated. Varieties having higher grain weight had lower hardness and higher yellow pigment content. Gluten performance index showed positive correlation with α-helix and negative with intermolecular+antiparallel-β-sheets in gluten. The proportion of extracted polymeric proteins was related to dough strength. Elastic (G') and loss (G″) modulus of dough were positively correlated to intermolecular+antiparallel-β-sheets and negatively with β-turn+ β-sheets proportion of dough and gluten. PDW291 with exceptionally higher G' and G″ and best noodle making properties showed the presence 90 kDa and 88 kDa polypeptides corresponding to 14+15 and type 2 banding pattern.
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34
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Li YF, Wu Y, Hernandez-Espinosa N, Peña RJ. Comparing Small-Scale Testing Methods for Predicting Wheat Gluten Strength Across Environments. Cereal Chem 2015. [DOI: 10.1094/cchem-07-14-0157-r] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yun Fang Li
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, China
| | - Yu Wu
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, China
| | - Nayelli Hernandez-Espinosa
- Wheat Chemistry and Quality Laboratory, International Maize and Wheat Improvement Center (CIMMYT), Mexico
| | - Roberto J. Peña
- Wheat Chemistry and Quality Laboratory, International Maize and Wheat Improvement Center (CIMMYT), Mexico
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35
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Heat and drought stress on durum wheat: Responses of genotypes, yield, and quality parameters. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2013.01.005] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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36
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Hrušková M, Švec I, Karas J. Solvent retention capacity values in relation to the Czech commercial wheat quality. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03118.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Marie Hrušková
- Department of Carbohydrate Chemistry and Technology; Faculty of Food and Biochemical Technology; Institute of Chemical Technology in Prague; Technická 5, 1; 66 28; Prague; Czech Republic
| | - Ivan Švec
- Department of Carbohydrate Chemistry and Technology; Faculty of Food and Biochemical Technology; Institute of Chemical Technology in Prague; Technická 5, 1; 66 28; Prague; Czech Republic
| | - Jan Karas
- Department of Carbohydrate Chemistry and Technology; Faculty of Food and Biochemical Technology; Institute of Chemical Technology in Prague; Technická 5, 1; 66 28; Prague; Czech Republic
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37
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Hussain A, Larsson H, Kuktaite R, Prieto-Linde M, Johansson E. Towards the understanding of bread-making quality in organically grown wheat: Dough mixing behaviour, protein polymerisation and structural properties. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.07.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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38
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Geng Z, Zhang P, Yao J, Yang D, Ma H, Rayas-Duarte P. Physicochemical and Rheological Properties of Chinese Soft Wheat Flours and Their Relationships with Cookie-Making Quality. Cereal Chem 2012. [DOI: 10.1094/cchem-05-12-0048-r] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Zhiming Geng
- Provincial Key Laboratory of Agrobiology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
- Corresponding author. Phone: 86 25 8439 0257. Fax: 86 25 8439 0298. E-mail:
| | - Pingping Zhang
- Provincial Key Laboratory of Agrobiology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Jinbao Yao
- Provincial Key Laboratory of Agrobiology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Dan Yang
- Provincial Key Laboratory of Agrobiology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Hongxiang Ma
- Provincial Key Laboratory of Agrobiology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Patricia Rayas-Duarte
- Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078-6055
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39
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Duyvejonck AE, Lagrain B, Dornez E, Delcour JA, Courtin CM. Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat flours. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.01.002] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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40
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Carter AH, Garland-Campbell K, Morris CF, Kidwell KK. Chromosomes 3B and 4D are associated with several milling and baking quality traits in a soft white spring wheat (Triticum aestivum L.) population. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2012; 124:1079-1096. [PMID: 22186959 DOI: 10.1007/s00122-011-1770-x] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2011] [Accepted: 12/08/2011] [Indexed: 05/31/2023]
Abstract
Wheat is marketed based on end-use quality characteristics and better knowledge of the underlying genetics of specific quality parameters is essential to enhance the breeding process. A set of 188 recombinant inbred lines from a 'Louise' by 'Penawawa' mapping population was grown in two crop years at two locations in the Pacific Northwest region of the United States and data were collected on 17 end-use quality traits using established quality analysis protocols. Using an established genetic linkage map, composite interval mapping was used to identify QTL associated with 16 of the 17 quality traits. QTL were found on 13 of the 21 wheat chromosomes. A large number of QTL were located on chromosomes 3B and 4D and coincided with traits for milling quality and starch functionality. Chromosome 3B contained 10 QTL, which were localized to a 26.2 cM region. Chromosome 4D contained 7 QTL, all of which were located on an 18.8 cM region of this chromosome. The majority of the alleles for superior end-use quality were associated with the cultivar Louise. The identified QTL detected remained highly significant independent of grain yield and protein quantity. The identification of these QTL for end-use quality gives key insight into the relationship and complexity of end-use quality traits. It also improves our understanding of these relationships, thereby allowing plant breeders to make valuable gains from selection for these important traits.
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Affiliation(s)
- A H Carter
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164-6420, USA.
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41
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Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.08.007] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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42
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Kweon M, Slade L, Levine H. Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding—A Review. Cereal Chem 2011. [DOI: 10.1094/cchem-07-11-0092] [Citation(s) in RCA: 174] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Meera Kweon
- U.S. Department of Agriculture, Agricultural Research Service, Soft Wheat Quality Laboratory, Wooster, OH 44691
- Current address: Campbell Soup Company/Pepperidge Farm, Camden, NJ 08103
| | - Louise Slade
- Food Polymer Science Consultancy, Morris Plains, NJ 07950
| | - Harry Levine
- Food Polymer Science Consultancy, Morris Plains, NJ 07950
- Corresponding author. E-mail:
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43
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Karaoğlu MM. Dough characteristics of wheat flour milled from wheat grains stored in spike form. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02700.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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44
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Kweon M, Slade L, Levine H, Martin R, Andrews L, Souza E. Effects of Extent of Chlorination, Extraction Rate, and Particle Size Reduction on Flour and Gluten Functionality Explored by Solvent Retention Capacity (SRC) and Mixograph. Cereal Chem 2009. [DOI: 10.1094/cchem-86-2-0221] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Meera Kweon
- USDA, ARS, Soft Wheat Quality Lab., Wooster, OH 44691
- Corresponding author. E-mail:
| | - Louise Slade
- Food Polymer Science Consultancy, Morris Plains, NJ 07950
| | - Harry Levine
- Food Polymer Science Consultancy, Morris Plains, NJ 07950
| | - Ron Martin
- USDA, ARS, Soft Wheat Quality Lab., Wooster, OH 44691
| | | | - Edward Souza
- USDA, ARS, Soft Wheat Quality Lab., Wooster, OH 44691
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45
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Pasha I, Anjum FM, Butt M. Genotypic variation of spring wheats for solvent retention capacities in relation to end-use quality. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.03.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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46
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Kweon M, Martin R, Souza E. Effect of Tempering Conditions on Milling Performance and Flour Functionality. Cereal Chem 2009. [DOI: 10.1094/cchem-86-1-0012] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Meera Kweon
- United States Department of Agriculture (USDA)–Agricultural Research Service, Soft Wheat Quality Laboratory, Wooster, OH 44691. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
- Corresponding author. E-mail:
| | - Ron Martin
- United States Department of Agriculture (USDA)–Agricultural Research Service, Soft Wheat Quality Laboratory, Wooster, OH 44691. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
| | - Edward Souza
- United States Department of Agriculture (USDA)–Agricultural Research Service, Soft Wheat Quality Laboratory, Wooster, OH 44691. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
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47
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Zhang Y, Zhang Q, He Z, Zhang Y, Ye G. Solvent retention capacities as indirect selection criteria for sugar snap cookie quality in Chinese soft wheats. ACTA ACUST UNITED AC 2008. [DOI: 10.1071/ar07442] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Development of soft wheat cultivars with high sugar snap cookie quality is one of the most important breeding objectives in south China. Lack of an efficient criterion for selection for soft wheat quality is the main reason slowing genetic progress. Seventeen Chinese soft wheat genotypes grown at three locations in 2000–01 and 2001–02 wheat seasons in the Southern Winter Wheat Region, were used to investigate the potential of solvent retention capacity (SRC) parameters as indirect selection criteria for improving cookie diameter. All traits investigated displayed medium to high broad-sense heritability. Lactic acid SRC and sucrose SRC had the highest heritability, with the estimate being 0.92 and 0.86 on across-environment genotype mean value, while ranging from 0.93 to 0.99 and from 0.95 to 0.99, respectively, in the six individual environments. Sucrose SRC was highly significantly and negatively correlated with cookie diameter on both phenotypic and genotypic levels, with values of –0.86 (P < 0.001) and –0.91 (P < 0.001) on across-environment genotype performance, and ranging from –0.71 (P < 0.01) to –0.86 (P < 0.001) and from –0.79 (P < 0.001) to –0.93 (P < 0.001), respectively, in the six environments. Sucrose SRC was found to be a good selection criterion for improving cookie diameter. When applying the same intensity, genetic progress on cookie diameter achieved through sucrose SRC selection was as efficient as that for cookie diameter itself on across-environment genotype performance, while slightly less efficient on within-environment genotype performance, with the relative selection efficiency ranging from 0.81 to 0.90. Moreover, indirect selection through sucrose SRC was always more efficient than direct selection under the assumption of equivalent cost, with the relative efficiency of 1.52 based on across-environment selection, and ranged from 1.22 to 1.36 on within-environment selection.
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