Nitrogen fertilizer and seed rate effects on Hagberg falling number of hybrid wheats and their parents are associated with ?-amylase activity, grain cavity size and dormancy

2005 ◽  
Vol 85 (5) ◽  
pp. 727-742 ◽  
Author(s):  
Daniel R Kindred ◽  
Mike J Gooding ◽  
Richard H Ellis
Keyword(s):  
Nitrogen Fertilizer ◽  
Amylase Activity ◽  
Cavity Size ◽  
Falling Number ◽  
Seed Rate ◽  
Rate Effects ◽  
Hagberg Falling Number

Effects of spring nitrogen fertilizer on the Hagberg falling number of grain from breadmaking varieties of winter wheat

1986 ◽  
Vol 107 (2) ◽  
pp. 475-477 ◽  
Author(s):  
M. J. Gooding ◽  
P. S. Kettlewell ◽  
W. P. Davies ◽  
T. J. Hocking
Keyword(s):  
Nitrogen Fertilizer ◽  
European Economic Community ◽  
Amylase Activity ◽  
Quality Measurement ◽  
Fertilizer Application ◽  
Alpha Amylase ◽  
Nitrogen Application ◽  
Falling Number ◽  
Previous Suggestion ◽  
Hagberg Falling Number

Hagberg falling number (HFN) is used to estimate alpha-amylase activity in wheat grain (Perten, 1964) and it is utilized by flour millers and the Intervention Agencies of the European Economic Community as a grain quality measurement for breadmaking (Anon. 1983). High nitrogen fertilizer application can lead to lodging and can decrease HFN (Brun, 1982). This may result from damp conditions around the ear encouraging germination, and therefore increasing alpha-amylase activity (Stewart, 1984). However, since nitrogen application can also delay maturity, it has been suggested that this influence could maintain high falling number (Anon. 1985). Pushman & Bingham (1976) found that increased nitrogen application decreased alpha-amylase activity, lending support to the previous suggestion, but contrasting with the results of Brun (1982).

Alpha-amylase activity of wheat grain from crops differing in grain drying rate

1997 ◽  
Vol 128 (2) ◽  
pp. 127-134 ◽  
Author(s):  
P. S. KETTLEWELL ◽  
M. M. CASHMAN
Keyword(s):  
Amylase Activity ◽  
Potential Evapotranspiration ◽  
Analysis Of Covariance ◽  
Alpha Amylase ◽  
Drying Rate ◽  
Falling Number ◽  
Seasonal Differences ◽  
Year Effect ◽  
Grain Drying ◽  
Hagberg Falling Number

The hypothesis was tested that slow grain drying stimulates pre-maturity alpha-amylase activity in wheat (Triticum aestivum L.). Grain drying rate in 91 commercial crops of cultivars Avalon or Mercia grown over the years 1988–90 was estimated from the slope of linear regressions of moisture content on time. Incipient sprouting was detected in some samples from 1988 using the fluoroscein dibutyrate test, but results from a beta-limit dextrin gel assay indicated that pre-maturity alpha-amylase was probably the major source of alpha-amylase activity in these samples. Although year-to-year differences in ln alpha-amylase activity and Hagberg falling number tended to be associated with seasonal differences in drying rate, there was no evidence of a relationship between either ln alpha-amylase activity or Hagberg falling number and drying rate after the year effect was removed by an analysis of covariance. A second dataset from one crop in each of 14 years at one site showed significant positive linear relationships between cumulative potential evapotranspiration calculated over different periods during grain ripening and Hagberg falling number (excluding 3 years when incipient sprouting was thought to occur). It was concluded that pre-maturity alpha-amylase activity was stimulated by an unknown environmental factor differing between seasons and associated with seasonal differences in drying rate and cumulative potential evapotranspiration.

COMPARISON OF THE HAGBERG FALLING NUMBER AND MODIFIED GRAIN AMYLASE ANALYZER METHODS FOR ESTIMATING SPROUT DAMAGE IN RYE

1982 ◽  
Vol 62 (4) ◽  
pp. 839-844 ◽  
Author(s):  
J. E. KRUGER ◽  
K. H. TIPPLES
Keyword(s):  
Amylase Activity ◽  
Falling Number ◽  
Hagberg Falling Number

The Hagberg falling number method and a recently developed turbidometric method using the Perkin Elmer Model 191 Grain Amylase Analyzer were evaluated for measuring the levels of α-amylase activity in rye samples with varying sprout damage. Poor correlations were obtained between the a-amylase methods and percent visual sprout damage, although the two α-amylase methods correlated fairly well with each other. Differences between levels of α-amylase activity and levels of sprout damage may be explained by: (a) the difficulty in assessing sprout damage levels due to the presence of degermed or skinned kernels; (b) the association of higher levels of α-amylase activity with other types of damaged kernels; and (c) the severity of sprouting of individual rye kernels.

The impact of supply, demand and grain quality on the UK bread and feed wheat price differential in the UK

2006 ◽  
Vol 144 (5) ◽  
pp. 411-419 ◽  
Author(s):  
P. D. HOLLINS ◽  
P. S. KETTLEWELL ◽  
S. T. PARSONS ◽  
M. D. ATKINSON
Keyword(s):  
Statistical Model ◽  
Bread Wheat ◽  
Interannual Variation ◽  
Grain Quality ◽  
Quality Criterion ◽  
Falling Number ◽  
Hypothetical Model ◽  
The Uk ◽  
The Impact ◽  
Hagberg Falling Number

The difference between the bread wheat and feed wheat prices in the UK (the premium) is an important influence on behaviour throughout the entire grain chain. The aim of the present study was to quantify the influence of grain quality and other factors on interannual variation in the premium calculated as a proportion of the feed price. A hypothetical model of the UK wheat economy was devised, appropriate annual national data from 1982 to 2000 were collected for each component and multiple regression was used to develop a statistical model for the premium.The statistical model included livestock numbers (calculated as pig equivalents), Hagberg falling number and wheat stocks, which together explained 0·80 of the interannual variation in the premium. A high premium was associated with high livestock numbers, low Hagberg falling number and low wheat stocks. These variables were included in the hypothetical model because: livestock numbers represent demand for feed wheat; Hagberg falling number is a quality criterion for purchase of bread wheat with a low value indicating poor quality and thus a smaller supply of bread wheat; wheat stocks are one of the sources of supply of wheat. It was concluded that of the 16 supply, demand or price variables in the hypothetical model the main variables associated with the premium from 1982 to 2000 were demand for feed wheat, quality of the wheat harvest and carry-over of wheat from the previous harvest.

scholarly journals Evaluation of α-amylase activity and falling number around maturity for soft white and soft red wheat varieties in Michigan

2015 ◽  
Vol 43 (4) ◽  
pp. 672-681 ◽  
Author(s):  
N. Yu ◽  
R. Laurenz ◽  
L. Siler ◽  
P. K. W. Ng ◽  
E. Souza ◽  
...  
Keyword(s):  
Amylase Activity ◽  
Falling Number ◽  
Wheat Varieties

scholarly journals Hydrothermal treatment of sprout-damaged grain: I. Effects on the technological quality of wheat

1978 ◽  
Vol 50 (3) ◽  
pp. 240-253
Author(s):  
Christina Westermarck-Rosendahl ◽  
Hannu Salovaara
Keyword(s):  
Amylase Activity ◽  
The Other ◽  
Processing Conditions ◽  
Falling Number ◽  
Gluten Quality ◽  
Heat Treated ◽  
Technological Quality ◽  
The One ◽  
Increasing Temperature

Two sprout-damaged wheat lots with the falling number values of 91 and 65 were heat-treated by immersing the grain in water of temperatures of 80, 85, 90 and 100°C, followed by rapid chilling in water. The purpose of the treatment was to suppress the excess a-amylase activity in the outer layers of the kernels. The a-amylase activity following the treatment was measured by the falling number test. The increase in the falling number value was the greater the longer the treatment lasted and the higher the water temperature was. Processing lasting 30 sec at 80, 85, 90 and 100°C increased the falling number value of the one lot from 91 to 105, 117, 133 and 238 and of the other lot from 65 to 69, 70, 98, 163, respectively. As the falling numbers increased the wet gluten content of the samples decreased. These changes had a negative correlation. The gluten quality showed heat damage when the amount of gluten had dropped by about 5 and 2 precentage units in the lots with the falling numbers 91 and 65, respectively. This occurred at processing of the lot of better quality for 70, 20, 13 and 6 sec in the order of increasing temperature. The corresponding durations for the other lot were above 60, 30, 20 and 6 sec. During these treatments the falling number values rose from 91 to 104—129 and from 65 to 70—71. These results were confirmed by farinogram and extensigram determinations and by baking tests. The same processing conditions affected more severely the lot having the better initial quality than the lot with greater sprout damages.

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