Milling and baking quality of hexaploid spring wheat starch synthase IIa ( ssIIa ) mutants with elevated amylose content

2019 ◽  
Vol 96 (3) ◽  
pp. 532-544
Author(s):  
Andrew C. Hogg ◽  
Michael J. Giroux
Keyword(s):  
Spring Wheat ◽  
Amylose Content ◽  
Starch Synthase ◽  
Wheat Starch ◽  
Baking Quality

scholarly journals Genome-Wide Identification and Genetic Variations of the Starch Synthase Gene Family in Rice

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1154
Author(s):  
Hongjia Zhang ◽  
Seong-Gyu Jang ◽  
San Mar Lar ◽  
Ah-Rim Lee ◽  
Fang-Yuan Cao ◽  
...  
Keyword(s):  
Gene Family ◽  
Catalytic Domain ◽  
Amylose Content ◽  
Expression Patterns ◽  
Starch Synthase ◽  
Eating Quality ◽  
Segmental Duplications ◽  
Genome Wide ◽  
The Relationship

Starch is a major ingredient in rice, and the amylose content of starch significantly impacts rice quality. OsSS (starch synthase) is a gene family related to the synthesis of amylose and amylopectin, and 10 members have been reported. In the present study, a synteny analysis of a novel family member belonging to the OsSSIV subfamily that contained a starch synthase catalytic domain showed that three segmental duplications and multiple duplications were identified in rice and other species. Expression data showed that the OsSS gene family is involved in diverse expression patterns. The prediction of miRNA targets suggested that OsSS are possibly widely regulated by miRNA functions, with miR156s targeted to OsSSII-3, especially. Haplotype analysis exhibited the relationship between amylose content and diverse genotypes. These results give new insight and a theoretical basis for the improved amylose content and eating quality of rice.

Effect of Kernel Size and Mill Type on Protein, Milling Yield, and Baking Quality of Hard Red Spring Wheat

2015 ◽  
Vol 92 (1) ◽  
pp. 81-87 ◽  
Author(s):  
Tsogtbayar Baasandorj ◽  
Jae-Bom Ohm ◽  
Frank Manthey ◽  
Senay Simsek
Keyword(s):  
Spring Wheat ◽  
Kernel Size ◽  
Hard Red Spring Wheat ◽  
Baking Quality ◽  
Milling Yield

Effect of L‐cysteine on the rheology and baking quality of doughs formulated with flour from five contrasting Canada spring wheat cultivars

2019 ◽  
Vol 97 (2) ◽  
pp. 235-247
Author(s):  
Patricia Tozatti ◽  
María Constanza Fleitas ◽  
Connie Briggs ◽  
Pierre Hucl ◽  
Ravindra N. Chibbar ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Wheat Cultivars ◽  
Baking Quality

Influence of Amylose Content on Properties of Wheat Starch and Breadmaking Quality of Starch and Gluten Blends

2001 ◽  
Vol 78 (6) ◽  
pp. 701-706 ◽  
Author(s):  
Mee-Ryung Lee ◽  
Barry G. Swanson ◽  
Byung-Kee Baik
Keyword(s):  
Amylose Content ◽  
Wheat Starch ◽  
Breadmaking Quality

scholarly journals Influence of irrigation and nitrogen fertilization on grain yield and some baking quality characteristics of spring wheat

1975 ◽  
Vol 47 (3) ◽  
pp. 166-180
Author(s):  
Paavo Elonen ◽  
Sirkka-Liisa Rinne ◽  
Hilkka Suomela
Keyword(s):  
Grain Yield ◽  
Protein Content ◽  
Spring Wheat ◽  
Nitrogen Fertilization ◽  
Quality Characteristics ◽  
Falling Number ◽  
Grain Yields ◽  
Baking Quality ◽  
Additional Nitrogen

In the years 1967—70 twelve irrigation experiments of spring wheat were carried out in southern Finland (60-62° N, 22-26° E). Sprinkler irrigation (2 X 30 mm) increased the grain yields on an average by 1240±470kg/ha (from 2740 to 3980 kg) or 45±17 %. The increases in yield were significant on clay soils (9 trials) and loam (1 trial) but insignificant on fines and (1 trial) and mould (1 trial). Additional nitrogen fertilization (from 76 to 143kg/ha N) increased the grain yields on an average by 350± 200 kg/ha or 11±6 %. The ripening of wheat was significantly promoted by irrigation in one year but slightly retarded in three years. Nitrogen fertilization slightly retarded ripening every year The falling number of grains tended to be slightly improved by irrigation (from 285 to 321, on an average), but in most trials irrigation and nitrogen fertilization had no significant influence on the falling number. Irrigation decreased the crude protein content of grains in all trials, on an average by 2.2 ± 0.7 %-units (from 16.3 to 14.1%). This unfavourable effect was, however, avoided with additional nitrogen which increased the protein content by 1.9±0.4%-units (from 14,3 to 16.2 %). The effects of irrigation and nitrogen fertilization on those characteristics of wheat that are correlated with protein, were similar to the effects on the protein content. Thus, irrigation decreased the zeleny value (from 64 to 53 ml), cold viscosity (from 214 to 114 seconds), water absorption (from 66.5 to 64.9 %) and the valorimeter value (from 68 to 60), while these characteristics were improved by nitrogen fertilization. Irrigation did not decrease the Pelshenke value but increased significantly the ratio of the Pelshenke value/protein content (from 5,1 to 6.1). This indicates that the quality of protein was improved by irrigation, while the effect of nitrogen fertilization was the reverse. In fact, irrigation and additional nitrogen fertilization affected the quantity and quality of protein and the baking quality characteristics of wheat in opposite directions but the quantity of grain yield in the same direction. With these two methods combined it was possible to produce 60 % higher grain yields without any noteworthy changes in the baking quality characteristics of spring wheat.

THE RELATIVE MILLING AND BAKING QUALITY OF WESTERN CANADIAN SPRING WHEAT VARIETIES

1932 ◽  
Vol 6 (4) ◽  
pp. 333-361
Author(s):  
J. G. Malloch ◽  
W. F. Geddes ◽  
R. K. Larmour
Keyword(s):  
Spring Wheat ◽  
Western Canada ◽  
Loaf Volume ◽  
Wheat Varieties ◽  
Milling Quality ◽  
Baking Quality ◽  
Milling Characteristics ◽  
Supply Information ◽  
General Appearance

To maintain the quality of Canada's export wheat it is essential that only high quality varieties should be grown. To supply information on which a choice of varieties may be based, a co-operative study was made of the milling and baking quality of 25 varieties of spring wheat now grown in western Canada. Samples were grown in adjacent plots by the Dominion Experimental Farms and Universities in Manitoba, Saskatchewan and Alberta in 1928, 1929 and 1930. Only samples which were sound enough to be placed in the statutory grades by official inspectors were used. Part of each sample was milled and baked in each of the three co-operating laboratories. Four baking formulas were used. The varieties were classified on the bases of loaf volume, texture, crumb color, general appearance of loaf, absorption, and yield of straight flour. These classifications were combined to give classifications for baking quality and milling quality and finally for suitability for export and domestic milling. The last classification is given in Table XXVII and is, briefly, as follows:1. Varieties which are entirely satisfactory: Reward, Ceres, Marquis, Pioneer, Red Fife, Renfrew, Red Bobs 222, Supreme.2. Varieties which are fairly satisfactory: Early Red Fife, Ruby, Early Triumph.3 Varieties which are unsatisfactory: (a) White wheats: Quality, Axminster, Hard Federation; (b) Varieties differing from Marquis in milling characteristics: Garnet, Kota; (c) Varieties inferior to Marquis in baking characteristics: Garnet Parker's Selection, Brownhead, Huron, Kitchener, Preston, Marquillo.4. Varieties which are very unsatisfactory: Early Prolific, Dicklow, Vermilion.

scholarly journals Effect of a Post-Anthesis Foliar Application of Nitrogen on Grain Protein and Milling and Baking Quality of Spring Wheat

2016 ◽  
Vol 07 (17) ◽  
pp. 2505-2514 ◽  
Author(s):  
Joel Ransom ◽  
Senay Simsek ◽  
Blaine Schatz ◽  
Eric Eriksmoen ◽  
Grant Mehring ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Foliar Application ◽  
Grain Protein ◽  
Baking Quality

Environmental Influences on Flour Composition, Dough Rheology, and Baking Quality of Spring Wheat

2000 ◽  
Vol 77 (4) ◽  
pp. 507-511 ◽  
Author(s):  
G. G. Mikhaylenko ◽  
Z. Czuchajowska ◽  
B.-K. Baik ◽  
K. K. Kidwell
Keyword(s):  
Spring Wheat ◽  
Environmental Influences ◽  
Dough Rheology ◽  
Baking Quality
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