Role of gluten and its components in influencing durum wheat dough properties and spaghetti cooking quality

2007 ◽  
Vol 87 (10) ◽  
pp. 1874-1885 ◽  
Author(s):  
Mike J Sissons ◽  
Hwee N Soh ◽  
Matthew A Turner
Keyword(s):  
Durum Wheat ◽  
Cooking Quality ◽  
Wheat Dough ◽  
Dough Properties

Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes

2001 ◽  
Vol 81 (4) ◽  
pp. 611-620 ◽  
Author(s):  
B. A. Marchylo ◽  
J. E. Dexter ◽  
F. R. Clarke ◽  
J. M. Clarke ◽  
K. R. Preston
Keyword(s):  
Durum Wheat ◽  
Bread Wheat ◽  
Cooking Quality ◽  
Sodium Dodecyl ◽  
Wheat Bread ◽  
Loaf Volume ◽  
Gluten Strength ◽  
Bread Making ◽  
Baking Quality ◽  
Dough Properties

Fifty-four durum wheat (Triticum durum) genotypes entered into the 1995, 1996 and 1997 Co-operative Tests were evaluated for gluten strength characteristics using the sodium dodecyl sulphate (SDS) sedimentation test, the gluten index (GI) test, and physical dough tests including farinograph (high and low adsorption), mixograph, alveograph and extensigraph. Baking quality was evaluated for bread prepared by the Canadian short process (CSP), a short mechanical dough mixing process, and pasta quality was evaluated for spaghetti dried at both low (40°C) and high (70°C) temperatures. The effect of genotype on physical dough measurements, baking quality and spaghetti cooking quality was then determined. SDS sedimentation, GI, pasta dough farinograph (low absorption), bread dough farinograph (high absorption), extensigraph and alveograph measurements were interrelated. When baked by the CSP, the strongest genotypes exhibited mixing times and mixing energies similar to or greater than good quality bread wheat (Triticum aestivum). Although loaf volume (LV) was positively correlated to gluten strength indicators, the strongest genotypes still exhibited only about 85% of the LV expected of good-quality bread wheat of comparable protein content. Baking quality however, was not related to pasta cooking quality, and, therefore, there is potential to breed for dual-purpose durum cultivars, which combine improved baking properties and good pasta cooking quality. Key words: Durum wheat, bread making quality, gluten strength, physical dough properties, pasta cooking quality

Durum Wheat Dough Strength Relationship to Polymeric Protein Quantity and Composition

2011 ◽  
pp. 132-135 ◽  
Author(s):  
N.M. Edwards ◽  
M.C. Gianibelli ◽  
N.P. Ames ◽  
J.M. Clarke ◽  
J.E. Dexter ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Dough Strength ◽  
Wheat Dough ◽  
Strength Relationship

scholarly journals Effects of celery powder on wheat dough properties and textural, antioxidant and starch digestibility properties of bread

2019 ◽  
Vol 57 (5) ◽  
pp. 1710-1718 ◽  
Author(s):  
Naifu Wang ◽  
Yan Xu ◽  
Huimei Chao ◽  
Min Zhang ◽  
Yibin Zhou ◽  
...  
Keyword(s):  
Starch Digestibility ◽  
Wheat Dough ◽  
Dough Properties

Effect of Sorghum Flour Addition onIn VitroStarch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta

2014 ◽  
Vol 79 (8) ◽  
pp. S1560-S1567 ◽  
Author(s):  
Imran Khan ◽  
Adel M. Yousif ◽  
Stuart K. Johnson ◽  
Shirani Gamlath
Keyword(s):  
Durum Wheat ◽  
Cooking Quality ◽  
Consumer Acceptability ◽  
Sorghum Flour

Harvest index combined with impaired N availability constrains the responsiveness of durum wheat to elevated CO2 concentration and terminal water stress

2014 ◽  
Vol 41 (11) ◽  
pp. 1138 ◽  
Author(s):  
Gorka Erice ◽  
Alvaro Sanz-Sáez ◽  
Amadeo Urdiain ◽  
Jose L. Araus ◽  
Juan José Irigoyen ◽  
...  
Keyword(s):  
Water Stress ◽  
Durum Wheat ◽  
Elevated Co2 ◽  
Water Availability ◽  
Harvest Index ◽  
Grain Filling ◽  
Co2 Concentration ◽  
N Availability ◽  
Elevated Co2 Concentration

Despite its relevance, few studies to date have analysed the role of harvest index (HI) in the responsiveness of wheat (Triticum spp.) to elevated CO2 concentration ([CO2]) under limited water availability. The goal of the present work was to characterise the role of HI in the physiological responsiveness of durum wheat (Triticum durum Desf.) exposed to elevated [CO2] and terminal (i.e. during grain filling) water stress. For this purpose, the performance of wheat plants with high versus low HI (cvv. Sula and Blanqueta, respectively) was assessed under elevated [CO2] (700 μmol mol–1 vs 400 μmol mol–1 CO2) and terminal water stress (imposed after ear emergence) in CO2 greenhouses. Leaf carbohydrate build-up combined with limitations in CO2 diffusion (in droughted plants) limited the responsiveness to elevated [CO2] in both cultivars. Elevated [CO2] only increased wheat yield in fully watered Sula plants, where its larger HI prevented an elevated accumulation of total nonstructural carbohydrates. It is likely that the putative shortened grain filling period in plants exposed to water stress also limited the responsiveness of plants to elevated [CO2]. In summary, our study showed that even under optimal water availability conditions, only plants with a high HI responded to elevated [CO2] with increased plant growth, and that terminal drought constrained the responsiveness of wheat plants to elevated [CO2].

Role of N-terminal domain of HMW 1Dx5 in the functional and structural properties of wheat dough

2016 ◽  
Vol 213 ◽  
pp. 682-690 ◽  
Author(s):  
Jing Jing Wang ◽  
Guang Liu ◽  
Yan-Bo Huang ◽  
Qiao-Hui Zeng ◽  
Guo-Sheng Song ◽  
...  
Keyword(s):  
Structural Properties ◽  
Wheat Dough ◽  
Terminal Domain
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