COMPARISON OF COMPOSITES AND AVERAGES WITH RESPECT TO BAKING QUALITY: I. PURE SAMPLES OF ONE VARIETY

1931 ◽  
Vol 5 (5) ◽  
pp. 491-500
Author(s):  
R. K. Larmour ◽  
S. F. Brockington
Keyword(s):  
Protein Content ◽  
Close Agreement ◽  
Time Factor ◽  
Complete Agreement ◽  
Loaf Volume ◽  
Baking Quality ◽  
The Individual ◽  
Composite Samples

Comparisons of the loaf volume of composite samples with the average loaf volume of the individuals comprising the composite were made on three groups of samples: namely, (1) samples of pure Marquis grown in one locality in one season, grouped on the basis of protein content; (2) samples of pure Marquis, Reward, and Garnet in separate series grouped on basis of protein, irrespective of locality of origin; and (3) samples of the above three varieties grouped on basis of origin, irrespective of protein content.In these studies the composite samples were all made up after the individual flours had been baked and, therefore, there was admitted an error due to the time factor in respect to age of the flours and also in respect to variability in baking technique. Despite this, however, there was found a very close agreement between the values obtained with the composite samples and the average values of the component flours. There were a large number of cases in which there was practically complete agreement between the two values and only a few in which the differences were very great. The correlation of the two values was on the average of the order of + 0.95 and the conclusion was reached that the data obtained with the composite samples could be used safely as an estimate of the average values and vice versa.

scholarly journals Some correlations between parameters of winter wheat technological quality

2006 ◽  
Vol 54 (1) ◽  
pp. 23-30
Author(s):  
Jindřiška Kučerová
Keyword(s):  
Winter Wheat ◽  
Grain Yield ◽  
Protein Content ◽  
Negative Correlation ◽  
Weather Conditions ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Baking Quality ◽  
Technological Quality

The results of three-year trials (1999 to 2001) conducted with six winter wheat varieties in which was studied the grain yield and parameters of technological quality. Varieties of wheat come from four different localities of the Czech Republic. The most favourable weather conditions, a lot of precipitation and high temperature in the course of ripening from three years were proved in the year 2000. The best grain yield were in 2001 (average of sites 8.84 t/ha) and variety Semper, worst quality, had the highest grain yield of 9.17 t/ha, the least grain yield had Sulamit, best quality (7.94 t/ha). The laboratory analysis revealed negative correlation between grain yield and baking quality. The number of statistically highly significant correlations among bread-making quality parameters too.The negative correlation was of grain yield and grain volume mass (P < 0.05), Zeleny test and protein content taken as a whole for three years (P < 0.01). The correlation of loaf volume, which is the traits of baking quality and Zeleny test (r = 0.6016**), protein content (r = 0.5932**), dough stability (r = 0.2898**) and flour water absorption (r = 0.3632**) was positive (P < 0.01).

The effect of variety and environment of wheat on the volumes of test loaves moulded by hand and by machine

1968 ◽  
Vol 19 (2) ◽  
pp. 203
Author(s):  
KB Balaam ◽  
B Dettmann ◽  
HJ Moss
Keyword(s):  
Protein Content ◽  
Protein Level ◽  
Strong Influence ◽  
Analysis Of Covariance ◽  
Loaf Volume ◽  
Baking Quality ◽  
Protein Levels

The influence of dough-moulding techniques on the volumes of test loaves has been investigated. The effects of variety of wheat, locality of growth, and season have also been studied. Because of the strong influence of variety, locality, and seasonal conditions on the protein content of wheat and flour, and in turn the effect of protein level on loaf volume and baking quality, an analysis of covariance with protein content was performed. Where protein levels in the flour were high, hand-moulded loaves had greater volume than those moulded by machine, the reverse being the case where protein levels were low. Flours of Spica variety tended to be overrated and of Heron variety underrated by hand moulding relative to machine moulding but the manner of moulding did not affect the overall ranking of varieties. Variety, season, and locality each influenced volume even after allowing for the effect of protein level. Varieties should be evaluated over a range of environments because of variability from trial to trial.

STATISTICAL SIGNIFICANCE OF WHEAT PROTEIN PERCENTAGE DIFFERENCES IN VARIETAL TRIALS

1936 ◽  
Vol 14c (11) ◽  
pp. 387-393 ◽  
Author(s):  
A. G. O. Whiteside
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Environmental Effects ◽  
Statistical Significance ◽  
Wheat Protein ◽  
High Protein Content ◽  
Laboratory Error ◽  
Major Factors ◽  
The Individual ◽  
Composite Samples

The results of protein determinations on 28 varieties of spring wheat grown in quadruplicate rod-row plots at each of three Dominion Experimental Stations were analyzed statistically. The error due to plot variability greatly exceeded the laboratory error. No real differences were found between the calculated percentages for composite samples made up from the four plots of each station and the percentages obtained by averaging the results from the individual plots.Some of the varieties showed definite tendencies towards high protein content. The major environmental effects of station and of replication gave negative correlations between yield and protein content but when these major factors together with the influence of variety were removed, yield and protein content were not correlated.

THE MILLING AND BAKING QUALITY OF FROSTED WHEAT OF THE 1928 CROP

1932 ◽  
Vol 6 (2) ◽  
pp. 119-155 ◽  
Author(s):  
W. F. Geddes ◽  
J. G. Malloch ◽  
R. K. Larmour
Keyword(s):  
Protein Content ◽  
Protein Quality ◽  
Wheat Crop ◽  
Grading System ◽  
Loaf Volume ◽  
Single Measure ◽  
Baking Quality ◽  
Partial Correlations ◽  
Flour Yield

Owing to limited rainfall following germination, combined with late heavy frosts, a large portion of the 1928 wheat crop of Western Canada contained many types of frost damage together with immature and green kernels. A survey of the crop was made in the three laboratories collaborating with the Associate Committee on Grain Research with the dual object of studying the Canadian grading system as applied to frosted wheat and of securing information on the relative effects of green, immature, and frosted kernels on milling and baking quality. The study is based on 228 samples grading from No. 1 Northern to No. 6.Physical examinations showed that the percentage of sound kernels progressively decreased with a decrease in grade, with a greater relative increase in the percentage of "heavy damage" in the lower grades. Test weight per bushel also decreased. Partial correlations showed that individually the various forms of damage had only a slight effect on reducing weight per bushel, heavily frosted and immature kernels having a greater influence than bran frosted kernels.On a regrading of the samples after storage over winter, 83.3% of the samples were unchanged in grade while 13.2% received a higher grade.The mean total flour yield decreased with grade, the variability in yield being much higher within the commercial grades. Owing to the tough and fibrous nature of the middlings there was approximately a 20% increase in the time required to mill a sample of No. 5 or No. 6 wheat as compared with the statutory grades. Bran frost, heavy frost, and immature kernels are negatively correlated with flour yield and are of approximately equal importance in their effects. Weight per measured bushel and the percentage of total sound kernels are the best single indices of flour yield.Baking quality was determined in the three laboratories using either a 55% patent or a straight grade flour and baking according to the simple, bromate, malt and blend formulas. While the simple formula gave incongruous results all the others revealed that the average baking quality as measured by loaf volume, crumb color and texture decreased with grade except in the instance of grade No. 4 which was superior to No. 3 Northern. Absorption markedly increased in the lower grades. The straight grade and patent flours gave the same relative results when baked by either the simple or the bromate formula.The average responses to the differential baking tests also decreased with wheat grade, the magnitude of the individual responses being correlated with protein content. Partial correlations calculated for the response to bromate showed that both protein content and percentage of sound kernels are positively correlated with this variable.The variability in baking quality within each grade increased with decreasing grade, owing in part to variations in the percentage of sound kernels, but chiefly to variations in protein content. Protein content of wheat is the best single measure of baking quality within each grade, but is not a reliable measure when comparisons are made between grades, owing to differences in protein quality. Partial correlations showed, as in the instance of milling quality, that the various classes of visible damage need not be considered individually with regard to their effects on baking quality.The results of this study indicate that weight per measured bushel and either the percentage of total sound or hard red vitreous kernels could be used to advantage as grading factors in the commercial grades. It is concluded that the grading system in use in 1928 was applied in an efficient manner and gave a satisfactory indication of the relative quality of the various grades with the exception of the anomalous relationship between No. 3 Northern and No. 4.The variability in baking quality within grades is excessively high, particularly in the lower grades. Although variations in protein content are chiefly responsible for the lack of uniformity within grades, some improvement may be effected by restricting the variability in the percentage of total sound or vitreous kernels allowable in the various grades. The revisions in the Canada Grain Act instituted in 1930 during the progress of the investigation, are in line with the results of this study and may be expected to bring about a greater uniformity in grade characteristics.

A Simple Method for the Evaluation of Internal Doses in Nuclear Medicine

1974 ◽  
Vol 13 (02) ◽  
pp. 193-206
Author(s):  
L. Conte ◽  
L. Mombelli ◽  
A. Vanoli
Keyword(s):  
Nuclear Medicine ◽  
Close Agreement ◽  
Whole Body ◽  
Simple Method ◽  
Rapid Estimation ◽  
Absorbed Doses ◽  
The Mean ◽  
The Individual ◽  
Estimation Of Risk

SummaryWe have put forward a method to be used in the field of nuclear medicine, for calculating internally absorbed doses in patients. The simplicity and flexibility of this method allow one to make a rapid estimation of risk both to the individual and to the population. In order to calculate the absorbed doses we based our procedure on the concept of the mean absorbed fraction, taking into account anatomical and functional variability which is highly important in the calculation of internal doses in children. With this aim in mind we prepared tables which take into consideration anatomical differences and which permit the calculation of the mean absorbed doses in the whole body, in the organs accumulating radioactivity, in the gonads and in the marrow; all this for those radionuclides most widely used in nuclear medicine. By comparing our results with dose obtained from the use of M.I.R.D.'s method it can be seen that when the errors inherent in these types of calculation are taken into account, the results of both methods are in close agreement.

Effects of Maternal Nutrient Restriction During Gestation on LH Production in the Female Bovine Fetus

2021 ◽  
Vol 99 (Supplement_2) ◽  
pp. 25-26
Author(s):  
Sterling H Fahey ◽  
Sarah West ◽  
John M Long ◽  
Carey Satterfield ◽  
Rodolfo C Cardoso
Keyword(s):  
Protein Content ◽  
Fetal Development ◽  
Monozygotic Twins ◽  
Late Gestation ◽  
Nutrient Restriction ◽  
Western Blots ◽  
Physiological Processes ◽  
Individual Potential ◽  
The Individual

Abstract Gestational nutrient restriction causes epigenetic and phenotypic changes that affect multiple physiological processes in the offspring. Gonadotropes, the cells in the anterior pituitary that secrete luteinizing hormone (LH) and follicle-stimulating hormone (FSH), are particularly sensitive to nutritional changes during fetal development. Our objective herein was to investigate the effects of gestational nutrient restriction on LH protein content and number of gonadotropes in the fetal bovine pituitary. We hypothesized that moderate nutrient restriction during mid to late gestation decreases pituitary LH production, which is associated with a reduced number of gonadotropes. Embryos were produced in vitro with X-bearing semen from a single sire then split to generate monozygotic twins. Each identical twin was transferred to a virgin dam yielding four sets of female twins. At gestational d 158, the dams were randomly assigned into two groups, one fed 100% NRC requirements (control) and the other fed 70% of NRC requirements (restricted) during the last trimester of gestation, ensuring each pair of twins had one twin in each group. At gestational d 265, the fetuses (n = 4/group) were euthanized by barbiturate overdose, and the pituitaries were collected. Western blots were performed using an ovine LH-specific antibody (Dr. A.F. Parlow, NIDDK). The total LH protein content in the pituitary tended to be decreased in the restricted fetuses compared to controls (P &lt; 0.10). However, immunohistochemistry analysis of the pituitary did not reveal any significant changes in the total number of LH-positive cells (control = 460±23 cells/0.5 mm2; restricted = 496±45 cells/0.5 mm2, P = 0.58). In conclusion, while maternal nutrient restriction during gestation resulted in a trend of reduced LH content in the fetal pituitary, immunohistological findings suggest that these changes are likely related to the individual potential of each gonadotrope to produce LH, rather than alterations in cell differentiation during fetal development.

EFFECTS OF HIGH RATES OF NITROGEN ON NEEPAWA WHEAT GROWN UNDER IRRIGATION. III. PROTEIN QUALITY FOR BREADMAKING AS REFLECTED BY VARIOUS TESTS

1978 ◽  
Vol 58 (4) ◽  
pp. 923-927 ◽  
Author(s):  
W. BUSHUK ◽  
F. J. RODRIGUEZ-BORES ◽  
S. DUBETZ
Keyword(s):  
Protein Content ◽  
Protein Quality ◽  
Protein Solubility ◽  
Triticum Aestivum L ◽  
Rate Of Change ◽  
Composition Analysis ◽  
Loaf Volume ◽  
Gradual Change ◽  
Small Contribution ◽  
Breadmaking Quality

Eleven samples of hard red spring wheat Triticum aestivum L. em Thell cv. Neepawa, selected from a fertilizer–irrigation study and ranging in protein content from 9.3 to 16.4%, were subjected to various breadmaking quality tests, protein solubility fractionation, amino acid composition analysis and gliadin electrophoresis analysis. Loaf volumes showed a decrease in breadmaking quality with increasing protein for samples at the top of the protein content range. Conversely, the Pelshenke and Zeleny Sedimentation values showed a reverse trend in the same region of protein content. Most of the decreasing rate of change in the loaf volume with protein content at the top of the protein range can be explained by the gradual change in solubility of the glutenin. The gradual decrease in the amount of damaged starch can make a small contribution to the observed loss of quality. Minor quantitative differences (slightly stronger stain intensity for a few bands) were observed in the gliadin electrophoregrams of samples of different protein content. There is no obvious explanation for the increasing rate of change in Pelshenke and Zeleny Sedimentation values with protein content at the top of the protein range.

gluten quality involves the addition of low levels of gluten, ied typically are compared to results obtained by some about 2%, to a standard test flour, which often is of a type of baking test. McDermott [85] compared baking "weak" type, and observing the effects on bread quality. (Chorleywood bake test) and other properties of 30 com-Water absorption is adjusted as appropriate for the gluten mercial glutens, mostly of European origin (Table 8), and levels added [23]. A stressed gluten-enriched baking test found that under his test conditions six samples were of was identified [31], which assumes that gluten is added to relatively poor quality; correlation between baking perfor-enable production of specialty breads using substantial mance and other measured properties was not high. levels of non-gluten-containing ingredients such as rye Weegels and Hamer [130] studied a group of 32 European flour, dietary fiber, bran and germ, or raisins [49]. Czucha-commercial glutens. These workers devised a test involv-j owska and Pomeranz [31] described a simple, repro-ing protein content, denaturation index (based on a series ducible method for baking undiluted gluten, highly corre-of sodium dodecyl sulfate sedimentation measurements), lated with the gluten-enrichment baking test. and extensigraph resistance; a model utilizing these tests A prime reason for performing end-use tests of func-was able to predict 59% of the baking quality variation of tionality, of course, is to monitor variations in the quality the glutens. Bushuk and Wadhawan [20] examined 27 of commercial wheat glutens that can occur. Differences commercial gluten samples, although only 8 were subject-among commercial gluten are usually attributable to varia-ed to extensive end-use testing; the highest correlation co-tions in the starting material, wheat or flour, and/or efficients were between loaf volume and acetic acid-solu-changes caused by production processing conditions. Dur-ble protein (r = 0.88) and between loaf volume and ing processing, the drying of gluten is critical, as noted fluorescence of acetic acid extract (r = 0.98). above, and investigators have shown that less than opti-mum heat treatment can lower the baking quality of gluten (b) Nonbaking Tests. Considerable efforts have been [14,49,98,111,130]. However, McDermott [85] reported expended in developing nonbaking tests to evaluate the no definite relationship between manufacturing variables quality or vitality of wheat gluten for baking purposes. The and gluten quality in a group of 30 commercial glutens. baking test is often cited as being labor intensive, relative-Dreese et al. [38] studied commercial and hand-washed ly expensive, requiring skilled workers, and not effectively lyophilized gluten and found that differences were more differentiating gluten quality [86]. The farinograph has attributable to washing procedures than to drying proce-been used to evaluate gluten for many years. The usual ap-dures. proach has been to test the gluten as a gluten-flour mixture Results obtained by other methods that have been stud-(e.g., Refs. 5, 18, 36, and 49), while an alternative method TABLE 8 Properties of 30 Commercial Glutens Baking performance Property Average Range Poor Average Good Increase in loaf volume, %a 10 7.7-12.2 8.3 10.2 11.8 Protein, %b 77.4 66.4-84.3 76.2 77.4 81.1 Moisture, % 7.55.3-10.2 8.877.7 Particle size, % <160 p.m 88.8 55.8-98 80.5 91 90.3 Color 68.3 56.5-75 65.2 68.9 69.5 Lipid, % 5.84.2-7.65.86.15.1 Ash, % 0.69 0.44-0.94 0.71 0.74 0.6 Chloride, %` 0.08 0.01-0.28 0.10.08 0.08 Water absorption, mug protein 2.37 1.84-2.93 2.26 2.45 2.29 SDS sedimentation volume, ml/g protein 99 55-159 70 107 127 Lactic acid sedimentation, % reduction in turbidity 18 2-68 49 11 7 Hydration time, min 0.90.2-10 2.72.40.6 Extensibility, units/min 3.80.7-9.33.23.93.9 Viscosity, cP 117 73-222 159 109 101 '2% gluten protein. Dry matter basis. `As NaCl. Source: Ref. 85.

2000 ◽  
pp. 779-792
Keyword(s):  
Acetic Acid ◽  
Water Absorption ◽  
Wheat Gluten ◽  
Sodium Dodecyl ◽  
Standard Test ◽  
Loaf Volume ◽  
Performance Property ◽  
Baking Quality ◽  
Gluten Quality ◽  
End Use

scholarly journals Pyramiding of Genes for Grain Protein Content, Grain Quality and Rust Resistance in Eleven Indian Bread Wheat Cultivars: A Multi-Institutional Effort

2021 ◽  
Author(s):  
Pushpendra K. Gupta ◽  
Harindra S. Balyan ◽  
Parveen Chhuneja ◽  
Jai P. Jaiswal ◽  
Shubhada Tamhankar ◽  
...  
Keyword(s):  
Protein Content ◽  
Rust Resistance ◽  
Grain Quality ◽  
Grain Protein Content ◽  
Grain Protein ◽  
Loaf Volume ◽  
Wheat Cultivars ◽  
Glutenin Subunits ◽  
Hmw Glutenin Subunits ◽  
Hmw Glutenin

Abstract Improvement of grain protein content (GPC), loaf volume and resistance to rusts was achieved in 11 Indian wheat cultivars that are widely grown in four different agro-climatic zones of India. This involved use of marker-assisted backcrossing (MABC) for introgression and pyramiding of the following genes: (i) the high GPC gene Gpc-B1; (ii) HMW glutenin subunits 5 + 10 at Glu-D1 loci, and (iii) rust resistance genes, Yr36, Yr15, Lr24 and Sr24. GPC was improved by 0.8–3.3%, although high GPC was generally associated with yield penalty. Further selection among high GPC lines, allowed development of progenies with higher GPC associated with improvement in 1000-grain weight and grain yield in the following four cultivars: NI5439, UP2338, UP2382 and HUW468. The high GPC progenies (derived from NI5439) were also improved for grain quality using HMW glutenin subunits 5 + 10 at Glu-D1 loci. Similarly, progenies combining high GPC and rust resistance were developed in the backgrounds of following five cultivars: Lok1, HD2967, PBW550, PBW621 and DBW1. The improved pre-bred lines developed during the present study should prove useful for development of cultivars with improved nutritional quality associated with rust resistance in future wheat breeding programmes.

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