1
|
AbuDujayn AA, Mohamed AA, Alamri MS, Hussain S, Ibraheem MA, Qasem AAA, Shamlan G, Alqahtani NK. Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums. Molecules 2022; 28. [PMID: 36615198 DOI: 10.3390/molecules28010001] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 12/06/2022] [Accepted: 12/07/2022] [Indexed: 12/24/2022] Open
Abstract
The effectiveness of hydrocolloids (2% maximum in various combinations) from various sources, including maltodextrins (MD) with polymerization degree (DP) 18 and ziziphus gum (ZG), on the dough properties and quality of panned bread, as well as the possibility of using them to delay the bread staling process, have been investigated after 24, 72, and 96 h of storage. By evaluating the pasting capabilities of wheat flour slurry, dough properties, and the final product, the effects of the ziziphus gum (ZG) and maltodextrins (MD) were ascertained. A TA-TXT texture analyzer, a texture profile analysis test, and Micro-doughLab were used to evaluate the dough mixing properties. Additionally, a hedonic sensory evaluation of the overall acceptance of the bread, as well as its texture, aroma, taste, and color, was done. It is clear that MD had a more distinct impact than ZG on the way dough was mixed, the texture of the gel, and the finished product. The combination of MD and ZG significantly altered the bread's physical characteristics and its aging over time. The decreased peak viscosity and noticeably smaller setback of wheat flour gels, which corresponded to lower gel hardness, serve as evidence of reduced amylose retrogradation. At 2%, MD outperformed ZG in terms of increasing water absorption, dough stability, and bread loaf volume. With the exception of the blend that included three times as much MD as ZG, all mixes, including the control, exhibited an increase in bread firmness as a function of time after storage. Overall, the panelists liked (score of 5 and above) the bread made with mixes that had either MD or ZG, or a combination of both.
Collapse
|
2
|
Chen Q, Wu T, Morgan MT, Chen J. Quality analysis of a
ll‐purpose
wheat flour pasteurized with
radiofrequency‐assisted
hot air heating. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Qianyi Chen
- Department of Food Science University of Tennessee Knoxville Tennessee USA
| | - Tao Wu
- Department of Food Science University of Tennessee Knoxville Tennessee USA
| | - Mark T. Morgan
- Department of Food Science University of Tennessee Knoxville Tennessee USA
| | - Jiajia Chen
- Department of Food Science University of Tennessee Knoxville Tennessee USA
| |
Collapse
|
3
|
Liu G, Gao Y, Wang H, Wang Y, Chen J, Zhang P, Ma H. Premature Termination Codon of 1Dy12 Gene Improves Cookie Quality in Ningmai9 Wheat. Front Plant Sci 2022; 13:835164. [PMID: 35646032 PMCID: PMC9134186 DOI: 10.3389/fpls.2022.835164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Accepted: 04/12/2022] [Indexed: 06/15/2023]
Abstract
The area between middle and lower reaches of the Yangtze River is the largest region for soft wheat production in China. In soft wheat breeding, the lack of germplasm with desirable quality for end-use products is a barrier. Ningmai9 is the main variety of soft wheat planted in this area. To create germplasm with better quality and yield potential than Ningmai9, mutants of HMW-GSs in Ningmai9 induced by ethylmethanesulfonate (EMS) were obtained. SDS-PAGE showed that two mutants, md10 and md11, were HMW-GS 1Dy deletions. DNA sequencing confirmed that one mutation was caused by a C/T substitution, resulting in the change of CAA encoding glutamine into the termination codon TAA, and another mutation was due to a G/A substitution in the central repetitive domain of the coding region, causing TGG encoding tryptophan to become the termination codon TGA. The premature termination codon of the 1Dy12 gene affected the expression of 1Dy12 and kept the mRNA at a lower transcription level during the kernel development stage in comparison with the wild type. HMW-GS 1Dy12 deletion mutants decreased the content of HMW-GSs and glutenin macropolymers, mixograph envelope peak time and TIMEX width, water solvent retention capacity (WSRC), and lactic acid solvent retention capacity (LASRC). In the HMW-GS 1Dy12 deletion lines, the sugar-snap cookie diameter was 8.70-8.74 cm, which was significantly larger than that in the wild type of 8.0 cm. There were no significant differences in spike number, kernel number, thousand kernel weight, and yield between the deletion lines and wild type. Overall, the study indicated that the knockout of the HMW-GS gene induced by EMS is an effective way to improve wheat quality, and deletion mutants of HMW-GS 1Dy12 decrease gluten strength and increase sugar snap cookie diameter without yield penalty in Ningmai9 wheat.
Collapse
Affiliation(s)
- Guangxiao Liu
- Jiangsu Co-innovation Center for Modern Production Technology of Grain Crops/Jiangsu Key Lab of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, China
| | - Yujiao Gao
- Jiangsu Co-innovation Center for Modern Production Technology of Grain Crops/Jiangsu Key Lab of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, China
| | - Huadun Wang
- Co-innovation Center for Modern Crop Production Co-sponsored by Province and Ministry, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Yonggang Wang
- Jiangsu Co-innovation Center for Modern Production Technology of Grain Crops/Jiangsu Key Lab of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, China
| | - Jianmin Chen
- Jiangsu Co-innovation Center for Modern Production Technology of Grain Crops/Jiangsu Key Lab of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, China
| | - Pingping Zhang
- Co-innovation Center for Modern Crop Production Co-sponsored by Province and Ministry, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Hongxiang Ma
- Jiangsu Co-innovation Center for Modern Production Technology of Grain Crops/Jiangsu Key Lab of Crop Genomics and Molecular Breeding, Yangzhou University, Yangzhou, China
| |
Collapse
|
4
|
Mohamed AA, Alamri MS, Hussain S, Ibraheem MA, Qasem AAA, Shamlan G, Ababtain IA. Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies. Molecules 2022; 27:3066. [PMID: 35630544 DOI: 10.3390/molecules27103066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 05/08/2022] [Accepted: 05/09/2022] [Indexed: 11/22/2022]
Abstract
The influence of 2% and 5% Cordia (CG) and Ziziphus (ZG) gums on dough characteristics and cookie quality was investigated. Micro-DoughLab, a texture analyzer (TA), a rapid viscoanalyzer (RVA), and solvent retention capacity were used to examine the effect of CG and ZG gums on dough physicochemical parameters (SRC) and cookie quality. The diameter, thickness, spread, and sensory evaluation of cookies were evaluated. With the addition of CG and ZG, dough softness, mixing time, and mixing tolerance index (MTI) increased, whereas stability and water absorption decreased. TA data showed that adding gums resulted in softer and less sticky doughs than the control, whereas RVA data showed that adding CG resulted in a significant increase in peak viscosity, but no change in flour gel setback. In comparison to the control and CG samples, the ZG samples exhibited the most dough extensibility. The thickness and diameter of the cookies increased but the spread decreased, due to the added gums. The gum-containing cookies had a lower overall acceptability by panelists than the control, although only by a small margin. Gum-containing cookies, on the other hand, can deliver up to 5% soluble fiber.
Collapse
|
5
|
Paesani C, Moiraghi M, Sciarini L, Pérez GT. Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use. J Food Sci Technol 2021; 58:1462-9. [PMID: 33746274 DOI: 10.1007/s13197-020-04658-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [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.
Collapse
|
6
|
Liu Y, Li M, Liu Y, Guan E, Bian K. Effects of superheated steam treatment of wheat on physicochemical properties of wheat flour and cracker quality. J Cereal Sci 2021; 97:103165. [DOI: 10.1016/j.jcs.2021.103165] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
7
|
Kim SS, Byeon YS, Kim MJ, Lee D, Kwak HS, Durazzo A. Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung). J FOOD QUALITY 2020; 2020:1-9. [DOI: 10.1155/2020/8899869] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The physicochemical, microbial, and antioxidant properties of a Korean wheat variety (Jokyoung) were measured according to milling yield (60–90%) by adding fractions from millstreams. As the milling yield increased, the wheat flour showed low quality on physicochemical properties in general. Significant differences in proximate analysis, color, solvent retention capacity, pasting property, and antioxidant activity were observed as the yield increased to maximize the production of wheat flour from wheat kernels. Adding clear flour and shorts did not significantly affect the quality of the wheat flour in comparison with straight flour samples. However, as brans were added to the flour portion, the wheat flour quality parameters decreased significantly in color, solvent retention capacity, and pasting properties. On the other hand, antioxidant properties increased as brans were added. Maximizing wheat flour yield is a key to minimizing the production cost of Korean wheat flour, which is approximately three times more expensive than imported wheat flour. Adding clear flour and a certain portion of shorts did not seem to significantly influence the overall quality of wheat flour from Korean domestic wheat variety.
Collapse
|
8
|
Warkentin T, Kolba N, Tako E. Low Phytate Peas ( Pisum sativum L.) Improve Iron Status, Gut Microbiome, and Brush Border Membrane Functionality In Vivo ( Gallus gallus). Nutrients 2020; 12:E2563. [PMID: 32847024 PMCID: PMC7551009 DOI: 10.3390/nu12092563] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 08/17/2020] [Accepted: 08/20/2020] [Indexed: 01/16/2023] Open
Abstract
The inclusion of pulses in traditional wheat-based food products is increasing as the food industry and consumers are recognizing the nutritional benefits due to the high protein, antioxidant activity, and good source of dietary fiber of pulses. Iron deficiency is a significant global health challenge, affecting approximately 30% of the world's population. Dietary iron deficiency is the foremost cause of anemia, a condition that harms cognitive development and increases maternal and infant mortality. This study intended to demonstrate the potential efficacy of low-phytate biofortified pea varieties on dietary iron (Fe) bioavailability, as well as on intestinal microbiome, energetic status, and brush border membrane (BBM) functionality in vivo (Gallus gallus). We hypothesized that the low-phytate biofortified peas would significantly improve Fe bioavailability, BBM functionality, and the prevalence of beneficial bacterial populations. A six-week efficacy feeding (n = 12) was conducted to compare four low-phytate biofortified pea diets with control pea diet (CDC Bronco), as well as a no-pea diet. During the feeding trial, hemoglobin (Hb), body-Hb Fe, feed intake, and body weight were monitored. Upon the completion of the study, hepatic Fe and ferritin, pectoral glycogen, duodenal gene expression, and cecum bacterial population analyses were conducted. The results indicated that certain low-phytate pea varieties provided greater Fe bioavailability and moderately improved Fe status, while they also had significant effects on gut microbiota and duodenal brush border membrane functionality. Our findings provide further evidence that the low-phytate pea varieties appear to improve Fe physiological status and gut microbiota in vivo, and they highlight the likelihood that this strategy can further improve the efficacy and safety of the crop biofortification and mineral bioavailability approach.
Collapse
Affiliation(s)
- Tom Warkentin
- Crop Development Centre, Department of Plant Sciences, University of Saskatchewan, 51 Campus Dr., Saskatoon, SK S7N 5A8, Canada;
| | - Nikolai Kolba
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14853, USA;
| | - Elad Tako
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14853, USA;
| |
Collapse
|
9
|
Affiliation(s)
- Yaşar Karaduman
- Transitional Zone Agricultural Research Institute Eskisehir Turkey
| |
Collapse
|
10
|
Han X, Wang X, Li XJ, Jiang P. Sorption equilibrium moisture and isosteric heat of Chinese wheat flours. Quality Assurance and Safety of Crops & Foods 2017. [DOI: 10.3920/qas2016.1037] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- X. Han
- College of Food Science and Engineering, Jilin University, Changchun 130000, Jilin, China P.R
- Academy of the State Administration of Grains, Bai-wang-zhuang 11, Xi-cheng-qu, Beijing 100037, China P.R
| | - X. Wang
- College of Food Science and Engineering, Jilin University, Changchun 130000, Jilin, China P.R
| | - X.-J. Li
- Academy of the State Administration of Grains, Bai-wang-zhuang 11, Xi-cheng-qu, Beijing 100037, China P.R
| | - P. Jiang
- Academy of the State Administration of Grains, Bai-wang-zhuang 11, Xi-cheng-qu, Beijing 100037, China P.R
| |
Collapse
|
11
|
de la Horra AE, Barrera GN, Steffolani EM, Ribotta PD, León AE. Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product. J Food Sci Technol 2017; 54:2613-2625. [PMID: 28928501 PMCID: PMC5583091 DOI: 10.1007/s13197-017-2572-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/22/2017] [Accepted: 02/27/2017] [Indexed: 10/19/2022]
Abstract
The aim of this study was to establish relationships between structural fat properties and sensory, physical and textural attributes of yeast-leavened laminated salty products. Refined bovine fat (MG1) and shortening (MG2), with a solid fat content (SFC) higher than 20% at temperature range of 15-35 °C were more viscous and less sensitive to temperature changes. The micrographs of dough|fat|dough sections corresponding to samples with MG1 and MG2 revealed a lower penetration of the fat sheet in the dough section due to the more entangled fat structures that did not allow a great flow throughout the dough layer. Consequently, the structure of laminated dough pieces made the systems highly resistant to deformation. The laminated dough pieces elaborated with these fats showed the highest increments in their height and maintained symmetry. Products with fat with least SFC and higher destructuration rate produced smoother laminated structures due to the presence of pores. While products with MG1 and MG2 showed tortuous images and complex structures, associated to layers and extended pores. MG1 and MG2 products were preferred (flavor and appearance) over those with MG3. The highest ranking samples in the acceptability analysis were symmetric, presented very flaky crusts and had a high level of lamination.
Collapse
Affiliation(s)
- Ana E de la Horra
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), Universidad Nacional de Córdoba (UNC), CONICET, Córdoba, Argentina
| | - Gabriela N Barrera
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), Universidad Nacional de Córdoba (UNC), CONICET, Córdoba, Argentina
| | - Eugenia M Steffolani
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), Universidad Nacional de Córdoba (UNC), CONICET, Córdoba, Argentina
| | - Pablo D Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), Universidad Nacional de Córdoba (UNC), CONICET, Córdoba, Argentina
| | - Alberto E León
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), Universidad Nacional de Córdoba (UNC), CONICET, Córdoba, Argentina
| |
Collapse
|
12
|
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
| |
Collapse
|
13
|
Park EY, Baik BK, Miller PR, Burke IC, Wegner EA, Tautges NE, Morris CF, Fuerst EP. Functional and Nutritional Characteristics of Wheat Grown in Organic and Conventional Cropping Systems. Cereal Chem 2015. [DOI: 10.1094/cchem-01-15-0007-r] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Eun Young Park
- School of Food Science, Washington State University, Pullman, WA 99164-6420, U.S.A
| | - Byung-Kee Baik
- U.S. Department of Agriculture (USDA), Agricultural Research Service (ARS)–CSWQRU, Wooster, OH 44691, U.S.A
| | - Perry R. Miller
- Department of Land Resources and Environmental Sciences, Montana State University, Bozeman, MT 59717, U.S.A
| | - Ian C. Burke
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164-6420, U.S.A
| | - Eric A. Wegner
- USDA-ARS, Western Wheat Quality Laboratory, Pullman, WA 99164-6394, U.S.A
| | - Nicole E. Tautges
- Department of Crop and Soil Sciences, Washington State University, Pullman, WA 99164-6420, U.S.A
| | - Craig F. Morris
- USDA-ARS, Western Wheat Quality Laboratory, Pullman, WA 99164-6394, U.S.A
| | - E. Patrick Fuerst
- Department of Crop and Soil Sciences, Western Wheat Quality Laboratory, Washington State University, Pullman, WA 99164-6394, U.S.A
| |
Collapse
|
14
|
Kweon M, Slade L, Levine H, Gannon D. Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography. Crit Rev Food Sci Nutr 2014; 54:115-38. [PMID: 24188236 DOI: 10.1080/10408398.2011.578469] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
The many differences between cookie- and cracker-baking are discussed and described in terms of the functionality, and functional requirements, of the major biscuit ingredients--flour and sugar. Both types of products are similar in their major ingredients, but different in their formulas and processes. One of the most important and consequential differences between traditional cracker and cookie formulas is sugar (i.e., sucrose) concentration: usually lower than 30% in a typical cracker formula and higher than 30% in a typical cookie formula. Gluten development is facilitated in lower-sugar cracker doughs during mixing and sheeting; this is a critical factor linked to baked-cracker quality. Therefore, soft wheat flours with greater gluten quality and strength are typically preferred for cracker production. In contrast, the concentrated aqueous sugar solutions existing in high-sugar cookie doughs generally act as an antiplasticizer, compared with water alone, so gluten development during dough mixing and starch gelatinization/pasting during baking are delayed or prevented in most cookie systems. Traditional cookies and crackers are low-moisture baked goods, which are desirably made from flours with low water absorption [low water-holding capacity (WHC)], and low levels of damaged starch and water-soluble pentosans (i.e., water-accessible arabinoxylans). Rheological (e.g., alveography) and baking tests are often used to evaluate flour quality for baked-goods applications, but the solvent retention capacity (SRC) method (AACC 56-11) is a better diagnostic tool for predicting the functional contribution of each individual flour functional component, as well as the overall functionality of flours for cookie- and/or cracker-baking.
Collapse
Affiliation(s)
- Meera Kweon
- a Campbell Soup Company/Pepperidge Farm , Camden , NJ
| | | | | | | |
Collapse
|
15
|
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
| |
Collapse
|
16
|
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] [What about the content of this article? (0)] [Affiliation(s)] [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
| |
Collapse
|
17
|
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] [What about the content of this article? (0)] [Affiliation(s)] [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:
| |
Collapse
|
18
|
Moiraghi M, Vanzetti L, Bainotti C, Helguera M, León A, Pérez G. Relationship Between Soft Wheat Flour Physicochemical Composition and Cookie-Making Performance. Cereal Chem 2011. [DOI: 10.1094/cchem-09-10-0131] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Malena Moiraghi
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000 Córdoba, Argentina
| | | | - Carlos Bainotti
- INTA EEA Marcos Juárez, CC 21, 2580-Marcos Juárez, Argentina
| | | | - Alberto León
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000 Córdoba, Argentina
- CONICET, Av Rivadavia 1917, C1033AJ, Argentina
| | - Gabriela Pérez
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000 Córdoba, Argentina
- CONICET, Av Rivadavia 1917, C1033AJ, Argentina
- Corresponding author. Phone: +54 351 4334105, ext 255. Fax: +54 351 4334105. E-mail:
| |
Collapse
|
19
|
Affiliation(s)
- Meera Kweon
- USDA, ARS, Soft Wheat Quality Lab., Wooster, OH
- Corresponding author. E-mail:
| | - Louise Slade
- Food Polymer Science Consultancy, Morris Plains, NJ
| | - Harry Levine
- Food Polymer Science Consultancy, Morris Plains, NJ
| |
Collapse
|
20
|
Affiliation(s)
- Kazuhiro Nakamura
- National Agricultural Research Center for Tohoku Region, Akahira, Kuriyagawa, Morioka 020-0198, Japan
- Corresponding author. E-mail:
| | - Yoshinori Taniguchi
- National Agricultural Research Center for Tohoku Region, Akahira, Kuriyagawa, Morioka 020-0198, Japan
| | - Masato Taira
- National Agricultural Research Center for Tohoku Region, Akahira, Kuriyagawa, Morioka 020-0198, Japan
| | - Hiroyuki Ito
- National Agricultural Research Center for Tohoku Region, Akahira, Kuriyagawa, Morioka 020-0198, Japan
| |
Collapse
|
21
|
Affiliation(s)
- Meera Kweon
- USDA, ARS, Soft Wheat Quality Laboratory, Wooster, OH 44691
- Corresponding author. E-mail:
| | - Tom Donelson
- USDA, ARS, Soft Wheat Quality Laboratory, Wooster, OH 44691
| | - Louise Slade
- Food Polymer Science Consultancy, Morris Plains, NJ 07950
| | - Harry Levine
- Food Polymer Science Consultancy, Morris Plains, NJ 07950
| |
Collapse
|
22
|
Yao J, Souza E, Ma H, Zhang P, Yao G, Yang X, Ren L, Zhang P. Relationship between Quality Traits of Soft Red Winter Wheat and Cookie Diameter]]>: . A A S 2010;36:695-700. [DOI: 10.3724/sp.j.1006.2010.00695] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
23
|
Nishio Z, Oikawa H, Haneda T, Seki M, Ito M, Tabiki T, Yamauchi H, Miura H. Influence of Amylose Content on Cookie and Sponge Cake Quality and Solvent Retention Capacities in Wheat Flour. Cereal Chem 2009. [DOI: 10.1094/cchem-86-3-0313] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Zenta Nishio
- National Agricultural Research Center for the Hokkaido Region (Memuro), Shinsei, Memuro, Hokkaido 082-0081, Japan
- Corresponding author. E-mail:
| | - Hanaki Oikawa
- National Agricultural Research Center for the Hokkaido Region (Memuro), Shinsei, Memuro, Hokkaido 082-0081, Japan
- Obihiro University of Agriculture and Veterinary Medicine, Inada-cho, Obihiro, Hokkaido 080-8555, Japan
| | - Takanobu Haneda
- National Agricultural Research Center for the Hokkaido Region (Memuro), Shinsei, Memuro, Hokkaido 082-0081, Japan
- Obihiro University of Agriculture and Veterinary Medicine, Inada-cho, Obihiro, Hokkaido 080-8555, Japan
| | - Masako Seki
- National Institute for Crop Science, 2-1-18 Kannondai, Tsukuba, Ibaraki 305-8518, Japan
| | - Miwako Ito
- National Agricultural Research Center for the Hokkaido Region (Memuro), Shinsei, Memuro, Hokkaido 082-0081, Japan
| | - Tadashi Tabiki
- National Agricultural Research Center for the Hokkaido Region (Memuro), Shinsei, Memuro, Hokkaido 082-0081, Japan
| | - Hiroaki Yamauchi
- National Agricultural Research Center for the Hokkaido Region (Memuro), Shinsei, Memuro, Hokkaido 082-0081, Japan
| | - Hideho Miura
- Obihiro University of Agriculture and Veterinary Medicine, Inada-cho, Obihiro, Hokkaido 080-8555, Japan
| |
Collapse
|
24
|
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] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
25
|
Colombo A, Pérez G, Ribotta P, León A. A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production. J Cereal Sci 2008; 48:775-80. [DOI: 10.1016/j.jcs.2008.05.003] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
26
|
Affiliation(s)
- N. R. Ponzio
- Facultad de Agronomía de Azul (UNCPBA), Argentina
- Corresponding author. E-mail:
- CIDCA (CONICET – Facultad de Ciencias Exactas UNLP), Argentina
| | - M. C. Puppo
- Facultad de Ciencias Agrarias y Forestales (UNLP), Argentina
- CIDCA (CONICET – Facultad de Ciencias Exactas UNLP), Argentina
| | - C. Ferrero
- CIDCA (CONICET – Facultad de Ciencias Exactas UNLP), Argentina
| |
Collapse
|
27
|
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] [What about the content of this article? (0)] [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.
Collapse
|
28
|
Xiao ZS, Park SH, Chung OK, Caley MS, Seib PA. Solvent Retention Capacity Values in Relation to Hard Winter Wheat and Flour Properties and Straight-Dough Breadmaking Quality. Cereal Chem 2006. [DOI: 10.1094/cc-83-0465] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Z. S. Xiao
- USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502. 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
| | - S. H. Park
- USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502. 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. Phone: 785-776-2708. Fax: 785-776-2792. E-mail:
| | - O. K. Chung
- USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502. 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
| | - M. S. Caley
- USDA-ARS, Grain Marketing and Production Research Center, Manhattan, KS 66502. 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
| | - P. A. Seib
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506
| |
Collapse
|
29
|
Affiliation(s)
- C. S. Gaines
- U.S. Department of Agriculture, Agricultural Research Service, Soft Wheat Quality Laboratory, Ohio Agricultural Research and Development Center, Ohio State University, 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. Phone: 330-263-3891. Fax: 330-263-3651. E-mail:
| | - J. Frégeau Reid
- Grain Quality, Eastern Cereal and Oilseed Research Centre, Agriculture and Agri-Food Canada, 960 Carling Avenue, Ottawa, Ontario K1A 0C6, Canada
| | - C. Vander Kant
- Hyland Seeds-W.G. Thompson & Sons, P.O. Box 250, #2 Hyland Drive, Blenheim, Ontario N0P 1A0, Canada
| | - C. F. Morris
- USDA ARS Western Wheat Quality Lab., Washington State University, E-202 FSHN - Facility East, Pullman, WA
| |
Collapse
|
30
|
Ram S, Dawar V, Singh R, Shoran J. Application of solvent retention capacity tests for the prediction of mixing properties of wheat flour. J Cereal Sci 2005. [DOI: 10.1016/j.jcs.2005.04.005] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|