Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties

2014 ◽  
Vol 94 (3) ◽  
pp. 525-534 ◽  
Author(s):  
Sally Diep ◽  
Daiva Daugelaite ◽  
Anatoliy Strybulevych ◽  
Martin Scanlon ◽  
John Page ◽  
...  
Keyword(s):  
Protein Content ◽  
Development Time ◽  
Loss Modulus ◽  
Dough Strength ◽  
Wheat Varieties ◽  
Wide Range ◽  
Lower Protein ◽  
Ultrasonic Parameters ◽  
Tan Δ ◽  
Dough Development Time

Diep, S., Daugelaite, D., Strybulevych, A., Scanlon, M., Page, J. and Hatcher, D. 2014. Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties. Can. J. Plant Sci. 94: 525–534. Nine wheat varieties, five Canada Western Red Spring (CWRS) and four Canada Prairie Spring Red (CPSR), grown at the same locations and composited by variety, were milled to yield 65% extraction flours, which were used to form yellow alkaline raw and cooked noodles. The CWRS flours were ∼2% higher in protein content than the CPSR varieties, with varieties within each class exhibiting a wide range in dough strength as determined by Farinograph dough development time and stability. The ultrasonic velocity and attenuation of the raw noodles were measured at 40 kHz in disk-shaped samples, enabling the longitudinal storage modulus, loss modulus and tan Δ to be determined. Significant differences (P=0.05) between classes and within a class were found to exist for all ultrasonic parameters. In general, the CPSR varieties generated the highest storage moduli values, the lowest loss moduli, and the lowest tan Δ values, indicating this class/varieties exhibited a more elastic (firmer) raw noodle than the CWRS varieties even at a 2% lower protein content. A significant correlation, r=0.72,0.70, P=0.03, was also found between raw noodle velocity and M”, respectively, with cooked noodle bite as determined by maximum cutting stress.

scholarly journals Experiences of an automatic small-scale 'home bakery' in test bakings of six spring wheat varieties

1991 ◽  
Vol 63 (2) ◽  
pp. 131-135
Author(s):  
Jari Peltonen ◽  
Hannu Salovaara
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Development Time ◽  
Small Scale ◽  
Loaf Volume ◽  
Wheat Varieties ◽  
Varietal Differences ◽  
Gluten Content ◽  
Dough Development Time ◽  
The Relationship

Four units of an automatic small-scale 'home bakery' (Panasonic SD-BT2P, Japan) were tested for their suitability for rapid and simplified test baking. The results indicated that the four baking machines used produced loaves equal in volume. Loaf volume increased with increasing values of protein content, wet gluten content, sedimentation value, and with farinograph dough development time and stability values. Varietal differences in the relationship between quality and loaf volume were detected.

scholarly journals Stability of four Croatian bread winter wheat (Triticum aestivum L.) cultivars for quality traits

2011 ◽  
Vol 50 (No. 9) ◽  
pp. 402-408 ◽  
Author(s):  
M. Barić ◽  
M. Pecina ◽  
H. Šarčević ◽  
S. Kereša
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
High Performance ◽  
Development Time ◽  
Quality Traits ◽  
Stability Parameters ◽  
Mean Values ◽  
Gluten Content ◽  
Wide Range ◽  
Dough Development Time

Stability of breadmaking quality of four Croatian bread winter wheat cultivars was investigated using rheological traits from the farinogram (dough development time, stability, degree of softening, water absorption, Hankoczy quality number) and the extensogram (extensibility, maximum resistance, ratio of resistance to extensibility, energy) and the indirect traits (protein content, wet gluten content, Zeleny sedimentation volume, Hagberg falling number). Stability was evaluated for four cultivars grown in 12 environments in different parts of Croatia. Four stability parameters, covering a wide range of statistical approaches, were used to estimate cultivar stability. Variability for the stability of quality among cultivars was established. The cultivars Kuna and Banica showed high performance for most quality traits and were also identified as stable for the majority of them. The cultivar Žitarka was stable for four farinogram traits showing high level of performance only for dough development time, while Marija showed stability for only three traits but with unfavourable mean values for all of them. The largest contribution of genotype by environment effects in the total sum of variance components was found for the farinogram traits stability and dough development time, while the lowest, but similar to each other for protein content and wet gluten content.

scholarly journals Ekmeklik Buğday Çeşitlerinin Verim ve Kalite Özelliklerinin Değerlendirilmesi

2014 ◽  
Vol 3 (4) ◽  
pp. 178
Author(s):  
Seydi Aydoğan ◽  
Mehmet Şahin ◽  
Aysun Göçmen Akçacık ◽  
Seyfi Taner
Keyword(s):  
Grain Yield ◽  
Protein Content ◽  
Development Time ◽  
Peak Height ◽  
Quality Characteristics ◽  
Wheat Varieties ◽  
Growing Seasons ◽  
Dry Conditions ◽  
Index Value ◽  
Gluten Index

This research was conducted to determine grain yield and some quality traits of 18 bread wheat varieties in dry conditions and location in the center of Konya in 2009-2010 growing seasons. Grain yield and some quality characteristics (protein content, zeleny sedimentation, gluten index, alveograph energy value, alveograph P/L, mixograph development time, mixograph peak height, and mixograph softening value and mixograph total area) were examined. According to the results including means ranged between; grain yield 331.85-749.05 kg/da, Protein content 12.62-15.23%, gluten index value of 41.81-98.19%, zeleny sedimentation value 27.00-51.50 ml, alveograph energy 59.70-235.43 10-4 Joules alveograph P/L 0.38 to 1.29, micsograph development time 1.44-4.95 min., mixograph peak height, 42.46-60.67%, mixograph right peak slope 10.13-45.52%, mixograph total area 239.12-322.28% Tq*dak, was found. The experiment has been found significant correlations between traits.

scholarly journals Effect of selected Rwandan wheat varieties on the physicochemical characteristics of whole wheat flour

2021 ◽  
Vol 117 (1) ◽  
pp. 1
Author(s):  
Bernard RWUBATSE ◽  
Michael Wandayi OKOTH ◽  
Angela Adhiambo ANDAGO ◽  
Sophia NGALA ◽  
Anastase KIMONYO ◽  
...  
Keyword(s):  
Development Time ◽  
Wheat Variety ◽  
Physicochemical Characteristics ◽  
Extraction Yield ◽  
Absorption Capacity ◽  
Wheat Grain ◽  
Wheat Varieties ◽  
Total Dietary Fiber ◽  
Whole Wheat ◽  
Dough Development Time

<p>The present study aimed to evaluate the effect of the wheat varieties newly introduced in Rwanda on the physicochemical characteristics of their whole wheat grains in order to know their potentials for processing. Gihundo wheat grain variety had the highest values for extraction yield (99.20 %), contents of ash (1.47 %) and total dietary fiber (15.97 %), water absorption capacity (89.00 %), dough development time (7.62 min) and brightness (84.67 %). For the same physicochemical characteristics, whole flour from Nyaruka wheat variety showed the lowest values for extraction yield (96.20%), water absorption capacity (80.00 %), dough development time (6.33 min) and brightness (80.33), while whole flour from Reberaho wheat variety exhibited the lowest values for the contents of ash (0.98 %) and total dietary fiber (12.44 %). The protein content ranged between 10.00 % and 10.85 % for whole flours from all wheat varieties. The results showed that whole flour from Gihundo wheat grain variety exhibited high values for most of the physicochemical characteristics determined in comparison to the other three varieties. It is important to select grains or flour from these wheat varieties newly introduced in Rwanda based on the individual cultivar because their derivative products could have a more desired quality.</p>

scholarly journals Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour

2020 ◽  
Vol 38 (No. 5) ◽  
pp. 265-272
Author(s):  
Li Cuicui ◽  
Lu Qiyu
Keyword(s):  
Development Time ◽  
Loss Modulus ◽  
Substantial Effect ◽  
Sodium Sulphite ◽  
Disulphide Bonds ◽  
Scanning Frequency ◽  
The Stability ◽  
Starch Gelatinisation ◽  
Stability Time ◽  
Dough Development Time

Disulphide bonds and sulphhydryl concentrations were evaluated to determine the effects on rheological, thermodynamic, pasting, and dynamic rheological characteristics of mixed flours. Gluten samples, first treated with sodium sulphite of different concentrations, were added into flour at a 4% level, which had a significant impact on free sulphhydryl, disulphide bonds, and the ratio of the two indices. There was no relevance between the ratio and other parameters except for free sulphhydryl. The mixed flour doughs had reduced water absorption, dough development time, dough stability time as well as degree of weakening (P &lt; 0.05). Disulphide bonds were associated negatively with the rate of starch gelatinisation (C3–C2), peak, and setback and these characteristics were correlated strongly with dough development time, dough stability time, and progressive protein weakening (C2–C1). The stability of starch gelatinisation and cooking stability of mixed flours did not remain significantly different. The larger the concentration of sodium sulphite, the higher the peak, breakdown, final viscosity, and setback values, but there were no significant differences between samples. For all samples, storage modulus and loss modulus increased with increasing scanning frequency. For mixed doughs, the trend lines of moduli decreased with increasing levels of reduction in added gluten. There was no substantial effect on thermal properties of flours.

scholarly journals Comparative Study on Protein Quality and Rheological Behavior of Different Wheat Species

Agronomy ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 1763
Author(s):  
Khoa Dang Tran ◽  
Petr Konvalina ◽  
Ivana Capouchova ◽  
Dagmar Janovska ◽  
Magdalena Lacko-Bartosova ◽  
...  
Keyword(s):  
Development Time ◽  
Protein Quality ◽  
Wheat Species ◽  
Wheat Varieties ◽  
Ploidy Levels ◽  
Research Areas ◽  
Gluten Content ◽  
Modern Wheat ◽  
Baking Industry ◽  
Dough Development Time

The quantity and quality of protein and the rheological traits of wheat are crucial for processing flour in the baking industry, but there are few comparisons in the literature between old and modern wheat species. To help fill this gap, the baking quality characterization, gluten content, protein fraction composition, high molecular weight glutenin subunits, and rheological properties of ancient and modern wheat were determined and compared. These varieties were collected by the gene bank of the Crop Research Institute in Prague-Ruzyne and were grown in organically certified research areas in the Czech Republic. Results revealed differences in protein content and composition between varieties with different ploidy levels, as well as differences in development time and stability between einkorn and bread wheat varieties. Based on the proximity of their positions to the parameter quality in the principal components analysis, such as gluten content, gluten index (GI), Zeleny test, stability, dough development time (C1) and gliadin, the baking performances of cultivars were identified.

The dependence of wheat quality tests on protein level — a comparative study of some Australian varieties

1961 ◽  
Vol 1 (1) ◽  
pp. 46 ◽  
Author(s):  
JV Mullaly ◽  
HJ Moss
Keyword(s):  
Water Absorption ◽  
Development Time ◽  
Two Dimensions ◽  
Wheat Quality ◽  
Wheat Protein ◽  
Wheat Varieties ◽  
B Values ◽  
Relationship Of ◽  
Dough Development Time ◽  
Baking Performance

Six commonly used wheat quality tests – baking performance, water absorption, dough development time, Valorimeter number, extensibility, and resistance to extension – have been examined for their abilities to characterise and discriminate among wheat varieties. Twelve Australian varieties are considered over a wheat protein range of 7.5–14.5 per cent. The recovery of wheat protein in the flour was also examined for their of the varieties. Except for resistance to extension, the tests showed a positive linear relationship of test measurement to log protein per cent, so that varieties were characterised for each of these tests by a pair of constants, a and b, where a is the average varietal value of the test property at 11.0 per cent wheat protein and b the average change in its value 46 per unit change in log protein per cent. The tests differ markedly in the extent and manner in which varieties are discriminated, baking performance being the most striking, in that the varieties are separated in two dimensions-level of performance (a) and sensitivity of performance to changes of protein content (b). Farinograph measurements discriminate primarily in the dimension of level performance for water absorption most of the varieties have approximate the same b values, while for dough development time and Valorimeter number the b values are positive and linearly related to the a values. For extensibility, varieties differ widely in both their a and b values but no clear pattern emerges, while for resistance to extension only differences in level of response occur. In most cases, the tests clearly distinguish between the hard and so) varieties, and within these groups suggestions are made and specifications are described for variety quality standards.

Localisation of quantitative trait loci for quality attributes in a doubled haploid population of wheat (Triticum aestivum L.)

Genome ◽  
2009 ◽  
Vol 52 (8) ◽  
pp. 701-715 ◽  
Author(s):  
R. Raman ◽  
H. Allen ◽  
S. Diffey ◽  
H. Raman ◽  
P. Martin ◽  
...  
Keyword(s):  
Doubled Haploid ◽  
Quantitative Trait ◽  
Development Time ◽  
Doubled Haploid Population ◽  
Whole Genome ◽  
Quality Traits ◽  
Dough Strength ◽  
Haploid Population ◽  
Dough Extensibility ◽  
Dough Development Time

Selection of wheat germplasm for a range of quality traits has been a challenging exercise because of the cost of testing, the variation within testing data, and a poor understanding of the underlying genetics. The objective of this study was to identify quantitative trait loci (QTLs) underlying quality traits in wheat. A doubled haploid population comprising 190 lines from Chara/WW2449 was grown in two different environments and evaluated for various quality traits. A molecular map comprising 362 markers based upon simple sequence repeat, sequence tagged microsatellite, glutenin, and DArT loci was constructed and subsequently exploited to identify QTLs using a whole-genome approach. Fifteen QTLs that were consistent in the two different environments were identified for thousand kernel mass, grain protein content, milling yield, flour protein content, flour colour, flour water absorption, dough development time, dough strength (extensograph height and resistance at 5 cm), and dough extensibility (extensograph length) using the whole genome average interval mapping approach. The amount of genetic variation explained by individual QTLs ranged from 3% to 49%. A number of QTLs associated with dough strength, dough extensibility, dough development time, and flour water absorption were located close to the glutenin Glu-B1 locus on chromosome 1B. Identification of the chromosomal location and effect of the QTLs influencing wheat quality may hasten the development of superior wheats for target markets via marker-assisted selection.

Effect of geographic location of growth on wheat milling yield, farinograph properties, flour protein and residue protein

1977 ◽  
Vol 28 (1) ◽  
pp. 5 ◽  
Author(s):  
L O'Brien ◽  
RA Orth
Keyword(s):  
Water Absorption ◽  
Protein Content ◽  
Development Time ◽  
Protein Quality ◽  
Geographic Location ◽  
Wheat Breeding ◽  
Flour Milling ◽  
Flour Protein ◽  
Dough Development Time ◽  
Milling Yield

The relationship between farinograph dough breakdown and the proportion of flour protein insoluble in 0 . 0 5M acetic acid (residue protein) was investigated for a number of wheats each grown at six locations in the Mallee and Wimmera regions of Victoria. At each location a highly significant correlation was obtained (R ranging from 0.84 to 0.93), which indicated that the 'residue test' could be used as a selection tool in wheat-breeding programs. Regressions of flour milling yield, flour protein content, farinograph water absorption, dough development time and dough breakdown, and the proportion of residue protein were calculated for each parameter for the wheats grown at Dooen against those for wheats grown at each other location. Variables largely dependent on protein 'quality', viz. dough breakdown, dough development time and residue protein, ranked the wheats similarly at each location of growth. Rankings according to milling yield, farinograph water absorption and flour protein content differed more markedly between locations.

scholarly journals Effects of urban atmospheric particulate matter on higher plants using Lycopersicon esculentum as model species

2021 ◽  
Vol 3 (9) ◽  
Author(s):  
Katalin Hubai ◽  
Nora Kováts ◽  
Gábor Teke
Keyword(s):  
Particulate Matter ◽  
Lycopersicon Esculentum ◽  
Protein Content ◽  
Higher Plants ◽  
Nutrient Content ◽  
Atmospheric Particulate Matter ◽  
Dose Effect ◽  
Atmospheric Particulate ◽  
Wide Range ◽  
Treatment Experiment

AbstractAtmospheric particulate matter (PM) is one of the major environmental concerns in Europe. A wide range of studies has proved the ecotoxic potential of atmospheric particles. PM exerts chemical stress on vegetation by its potentially toxic constituents; however, relatively few studies are available on assessing phytotoxic effects under laboratory conditions. In our study, aqueous extract of particulate matter was prepared and used for treatment. Experiment was following the procedure defined by the No. 227 OECD Guideline for the Testing of Chemicals: Terrestrial Plant Test. Tomato (Lycopersicon esculentum Mill.) plants were used; elucidated toxicity was assessed based on morphological and biochemical endpoints such as biomass, chlorophyll-a and chlorophyll-b, carotenoids, and protein content. Biomass reduction and protein content showed a clear dose–effect relationship; the biomass decreased in comparison with the control (100%) in all test groups (TG) at a steady rate (TG1: 87.73%; TG2: 71.77%; TG3: 67.01%; TG4: 63.63%). The tendency in protein concentrations compared to the control was TG1: 113.61%; TG2: 148.21% TG3: 160.52%; TG4: 157.31%. However, pigments showed a ‘Janus-faced’ effect: nutrient content of the sample caused slight increase at lower doses; actual toxicity became apparent only at higher doses (chlorophyll-a concentration decrease was 84.47% in TG4, chlorophyll-b was 77.17%, and finally, carotene showed 83.60% decrease in TG4).

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