Free Lipids in Air-Classified High-Protein Fractions of Hard Winter Wheat Flours and Their Effects on Breadmaking Quality

2002 ◽  
Vol 79 (6) ◽  
pp. 774-778 ◽  
Author(s):  
O. K. Chung ◽  
J. B. Ohm ◽  
A. M. Guo ◽  
C. W. Deyoe ◽  
G. L. Lookhart ◽  
...  
Keyword(s):  
Winter Wheat ◽  
High Protein ◽  
Protein Fractions ◽  
Breadmaking Quality ◽  
Free Lipids ◽  
Wheat Flours

LACK OF CORRELATION BETWEEN KERNEL HARDNESS AND PROTEIN CONTENT IN A WINTER WHEAT PROGENY

1982 ◽  
Vol 62 (3) ◽  
pp. 797-799
Author(s):  
D. R. SAMPSON
Keyword(s):  
Triticum Aestivum ◽  
Winter Wheat ◽  
Protein Content ◽  
Common Wheat ◽  
Triticum Aestivum L ◽  
High Protein ◽  
Kernel Hardness ◽  
Commercial Cultivars ◽  
The Cross ◽  
Kernel Protein

Ninety-nine F4 lines from the cross Lennox × Stadler of common wheat (Triticum aestivum L.) ranged widely in both kernel hardness and kernel protein content. A nonsignificant correlation of r = −0.17 showed the absence of any tendency for hardness and high protein to be associated, contrary to what might be expected from the association found in commercial cultivars.

scholarly journals Effects of cultivar and fertilization on extensograph parameters of winter wheat flours

2010 ◽  
pp. 19-24
Author(s):  
Norbert Boros ◽  
Mária B. Varga ◽  
Zoltán Győri
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
Nitrogen Fertilizer ◽  
Mineral Fertilization ◽  
Baking Quality ◽  
Flour Protein ◽  
Wheat Flours

In present paper we have examined the effect of mineral fertilization on the extensograph characteristics of wheat-flours. The baking quality of winter wheat is largely determined by cultivar, but it can be influenced by fertilization. Flours were from 4 cultivars grown at six nitrogen fertilizer. The average flour protein content of cultivars was very different (11.8, 13.0, 14.3, and 13.07%, respectively). We have found that the extensographproperties of dough are affected by mineral fertilization, nevertheless, different cultivars distinctly react to the increase of fertilizer doses. We estimates the correlation between flour protein content and extensograph properties, based on our investigations, it became obvious that the correlation between flour protein content and extensograph parameters is really strong.

scholarly journals ОЦЕНКА СОРТОВ ОЗИМОЙ ПШЕНИЦЫ ПО ПРИЗНАКУ «МАССОВАЯ ДОЛЯ БЕЛКА В ЗЕРНЕ»

2021 ◽  
Vol 2(26) ◽  
pp. 109-115
Author(s):  
S.V. Kosenko ◽  
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
Mass Fraction ◽  
High Protein ◽  
Soft Wheat ◽  
High Yield ◽  
Seeding Rate ◽  
Wheat Varieties ◽  
High Protein Content ◽  
Winter Wheat Varieties

Penza region is characterized by a diversity of natural and climatic zones and considerable variability of meteorological factors over the years. Therefore, the creation of high-yielding winter soft wheat varieties with high protein content in grain is one of the most significant challenges in this crop breeding. The purposes of this research are twofold: assess the ability of winter wheat varieties to form high-protein grain in various environmental conditions and isolate a valuable source material for breeding. The research objective is to evaluate winter wheat varieties by such indicator as “mass fraction of protein in grain”. The research was carried out from 2008 to 2017 in a forest-steppe zone of the Penza region. The soils of the experimental field – medium-humus medium-thick leached chernozem with the 35–40 cm depth of the plowing horizon. Ninety varieties of winter wheat from the world collection were the material for the research. The forecrop is black fallow. Square of experimental fields is 3 m2, triple replication. Seeding rate – 5.5 million germinating grains/ha. Standard – winter soft wheat variety ‘Fotinya’. Mass fraction of protein in grain in early ripening and mid-early varieties of winter wheat significantly differed from those of the mid-maturing group. Winter wheat varieties from the mid-ripening group were distinguished by a high protein content (on average 15.5 %), high yield (on average 3.8 t/ha), high yield of protein per hectare (on average 0.59 t/ha). According to the level of stress resistance, varieties ‘Fotinya’ and ‘Moskovskaya 39’ stood out (0.7 and 0.6, respectively). The following varieties are characterized by high genetic flexibility (15.3–16.2): ‘Fotinya’ (Penza region), ‘Moskovskaya 39’ (Moscow region), ‘Bezenchukskaya 380’ (Samara region), ‘Badulinka’ (Volgograd region), ‘Ershovskaya 25’ (Saratov region), ‘Zimorodok’, ‘Pobeda 50’ (Krasnodar Territory), ‘Zernogradka 8’, ‘Konkurent’ (Rostov Region). All the aforementioned varieties have less variability of a characteristic over the years (coefficient of variation – 3.2–9.7 %) and are recommended for use as a starting material for creating new forms.

A Rapid, Small-Scale Sedimentation Method to Predict Breadmaking Quality of Hard Winter Wheat

Crop Science ◽  
2012 ◽  
Vol 52 (3) ◽  
pp. 1306-1315 ◽  
Author(s):  
Bradford W. Seabourn ◽  
Zhihua S. Xiao ◽  
Michael Tilley ◽  
Thomas J. Herald ◽  
Seok-Ho Park
Keyword(s):  
Winter Wheat ◽  
Small Scale ◽  
Breadmaking Quality ◽  
Sedimentation Method
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