VARIATION IN BREADMAKING QUALITY OF SYSTEMATIC CONTROLS IN A WHEAT BREEDING NURSERY AND ITS RELATIONSHIP TO PLANT BREEDING PROCEDURES

1969 ◽  
Vol 49 (1) ◽  
pp. 21-28 ◽  
Author(s):  
K. G. Briggs ◽  
W. Bushuk ◽  
L. H. Shebeski
Keyword(s):  
Protein Content ◽  
Wheat Breeding ◽  
Quality Data ◽  
Wheat Protein ◽  
Quality Test ◽  
Breadmaking Quality ◽  
Test Characteristics ◽  
Moisture Basis ◽  
Flour Yield ◽  
The University

In a spring wheat breeding nursery at the University of Manitoba in 1967, the wheat protein content of systematic control plots of Triticum aestivum cv. Manitou varied from 10.3% to 16.5% (at 13.5% moisture basis). The correlation between grain yield and protein content of these plots was 0.88 and significant at the 99% confidence level. Correlations calculated for control plots at specified distances apart indicate that for all breadmaking quality test characteristics except bushel weight and flour yield, contiguous plots are significantly more similar in quality than those further apart. The correlation between control plots 2.7 m (9 ft) apart is 0.84 (P = 0.05) for wheat protein percent and of similar order for those quality characteristics which are dependent on total protein. Areas of high and low quality "potential" can be identified in a wheat nursery by using quality data from controls at frequent intervals, and this information should be used by the breeder when assessing the single quality test of a breeding line from a given area of the nursery.

Does growing Canadian Western Hard Red Spring wheat under organic management alter its breadmaking quality?

2007 ◽  
Vol 22 (3) ◽  
pp. 157-167 ◽  
Author(s):  
H. Mason ◽  
A. Navabi ◽  
B. Frick ◽  
J. O'Donovan ◽  
D. Niziol ◽  
...  
Keyword(s):  
Protein Content ◽  
Management Practices ◽  
Sodium Dodecyl ◽  
Organic Production ◽  
Test Weight ◽  
Kernel Hardness ◽  
Organic Management ◽  
Breadmaking Quality ◽  
Conventional Management ◽  
Flour Yield

AbstractCanadian Western Hard Red Spring (CWRS) wheat is recognized as premium quality wheat, ideal for breadmaking due to its superior milling qualities, baking characteristics and protein content. Organic wheat production is becoming more prevalent in Canada, due to increasing consumer demand for organic wheat products. Differences may exist in the baking and milling quality of wheat grown under conventional and organic management, a result of the dissimilarity between organic and conventional soil and crop management practices. Five CWRS cultivars released from 1885 to 1997 were grown under conventional and organic management and were assessed for their breadmaking potential. Several traits were investigated, including test weight, protein content, flour yield, kernel hardness and several mixograph parameters. Test weight was higher under conventional management, while no differences in protein content were observed between organic and conventionally grown wheat. Higher sodium dodecyl sulfate sedimentation (SDSS) volume, a reflection of gluten strength, was observed under conventional management, while there was a trend towards higher dough strength under organic management. Cultivars differed in grain protein, flour yield, kernel hardness and mixograph parameters, with Park and McKenzie superior to the others, particularly Red Fife, a much older cultivar. Management×cultivar interaction effects suggest that cultivars exhibit somewhat different baking characteristics when grown in the two management systems. There was no evidence that older cultivars (developed prior to the widespread use of pesticides and fertilizers) are better suited, in terms of breadmaking quality, for organic production.

EFFECT OF IMMATURITY ON THE MILLING AND BAKING QUALITY OF RED SPRING WHEAT

1980 ◽  
Vol 60 (2) ◽  
pp. 357-369 ◽  
Author(s):  
K. H. TIPPLES
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Spring Wheat ◽  
Starch Content ◽  
Dry Weight ◽  
Quality Data ◽  
Loaf Volume ◽  
Milling Quality ◽  
Maximum Test ◽  
Moisture Basis

Red spring wheat, grown in four separate years at a Manitoba location, was cut at various stages of maturity, allowed to dry in the ear, threshed and subjected to milling, analytical, rheological and baking tests in order to determine the effect of immaturity on end use quality. Moisture content in the ripening wheat fell steadily, from a level of 55–75% (depending on the year) around 10 days following anthesis to 15–25% around 40 days following anthesis. Patterns of changes in quality data were more closely related to moisture content at cutting than to number of days from anthesis. Maximum test weight and grade were usually obtained for wheat cut at a moisture content of 45% or lower, whereas maximum dry weight was not achieved unless kernel desiccation was allowed to continue to 30–35% moisture. Wheat protein content (13.5% moisture basis) reached a minimum at about 50% moisture (around 15–28 days following anthesis) then increased by 0.5–1.3 percentage units to its final value at full ripeness. Acceptable milling quality was achieved when wheat was allowed to ripen to about 47% moisture before cutting although a further slight improvement was noted with further ripening. Flour-damaged starch content tended to decrease steadily with increasing maturity and this resulted in a decrease in flour Farinograph water absorption with increasing maturity. Physical dough characteristics indicated an increase in gluten strength with increasing maturity as manifested by increases in dough development time and extensigram area. Loaf volume was at a normal level for the protein content for all but the most immature samples although crumb color, as flour color, was poor for samples cut above 47% moisture.

The effects ofMycosphaerella graminicolainfection on wheat protein content and quality

2007 ◽  
Vol 35 (1) ◽  
pp. 81-88 ◽  
Author(s):  
M. Arabi ◽  
M. Jawhar ◽  
N. Mir Ali
Keyword(s):  
Protein Content ◽  
Wheat Protein

Components of test weight of ten varieties of winter wheat grown with two rates of nitrogen fertilizer application

1975 ◽  
Vol 85 (3) ◽  
pp. 559-563 ◽  
Author(s):  
Fiona M. Pushman ◽  
J. Bingham
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
Nitrogen Fertilizer ◽  
Ventral Surface ◽  
Fertilizer Application ◽  
Test Weight ◽  
Varietal Differences ◽  
Flour Yield ◽  
Packing Efficiency ◽  
Xylene Separation

SUMMARYVarietal and environmental factors which influence test weight were investigated in a field trial with ten varieties of winter wheat and two rates of nitrogen fertilizer. Varietal differences in test weight were correlated positively with the protein content of the grain and inversely with grain yield but they were not related to 1000-grain weight or to flour yield. Variation in test weight associated with varietal and environmental effects in protein content was due to differences in the density of the grain, as measured by displacement of xylene. Separation into density grades within a sample by a flotation method showed a similar relationship with protein content. There were also varietal differences in packing efficiency of the grain. In the case of Maris Huntsman a poor packing efficiency was considered to stem from morphological features of the floret and developing grain which lead to characteristic transverse folds in the ventral surface of the mature grain. For wheat grown in the United Kingdom, test weight may provide a useful guide to flour yield for samples of one variety but it is likely to be misleading for comparisons between varieties.

Parameters Affecting Milling Qualities of Undefatted Soybeans (Glycine max, L. Merill) (2): Selected Physical Properties

2005 ◽  
Vol 1 (5) ◽  
Author(s):  
Abdul Ganiy O. Raji ◽  
John Alaba Victor Famurewa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Soybean Protein ◽  
Soy Flour ◽  
International Institute ◽  
Attrition Mill ◽  
Protein Retention ◽  
Significant Difference ◽  
Glycine Max L ◽  
Flour Yield

Soybean protein is highly rich in the essential amino acid needed by human body. In the developing countries, its use will be more generally acceptable when converted to flour like wheat. This work focused on establishing the optimum conditions of some physical characteristics of soybean for high quality and acceptable soy flour. The characteristics studied for soybean samples subjected to heat treatment of boiling and oven drying were the effect moisture content (MC) and the hull thickness on the quality of the flours. Ten samples of Tax 1485 at different moisture levels ranging from 20.6% to 8.6% and five varieties (Tax 1440-1E, Tax 1740, Tax 1485, Tax 1456 and Tax 1448-2E) obtained from International Institute for Tropical Agriculture (IITA), having different hull thicknesses were used. Soybean with mixed varieties commonly found in the open markets was also used to compare the effects of MC on the studied parameters. Flours obtained from the samples milled in an attrition mill were subjected to proximate, sieve and organoleptic evaluations. The hull thickness was found to have no correlation with protein retention, acceptability and flour yield, but moisture content has a very significant effect on the qualities. Between moisture content of 20.6% and 8.6%, protein and acceptability reduced from 40.0% to 27.7% and 4.3 to 2.2 respectively while yield increased from 0.9% to 5.8%. Though protein was reducing with reduced MC, there was no significant difference (p<0.05) in protein retention between MC of 20.6% and 10.1% but it became significant at 9.4%. There was no significant difference in acceptability from 13.6% to 8.6% MC and between 8.9% and 11.0% MC for flour yield. Both Tax 1485 and mixed varieties followed the same trend only that they have different absolute values. The mixed varieties however had no significant difference in protein content between 19.8% and 10.2% MC. These results, therefore established that to obtain acceptable soyflour of high flour yield and protein content, moisture content of soybean after processing should be about 10% (dry basis).

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.

scholarly journals Parametric Study of Tsunamis Generated by Earthquakes and Landslides

2019 ◽  
Vol 7 (5) ◽  
pp. 154 ◽  
Author(s):  
Natalia Perez del Postigo Prieto ◽  
Alison Raby ◽  
Colin Whittaker ◽  
Sarah J. Boulton
Keyword(s):  
Predictive Models ◽  
Initial Conditions ◽  
Quality Data ◽  
Tsunami Generation ◽  
Fault Rupture ◽  
Physical Experiments ◽  
Dual Source ◽  
Set Up ◽  
Displacement Scale ◽  
The University

Tsunami generation and propagation mechanisms need to be clearly understood in order to inform predictive models and improve coastal community preparedness. Physical experiments, supported by mathematical models, can potentially provide valuable input data for standard predictive models of tsunami generation and propagation. A unique experimental set-up has been developed to reproduce a coupled-source tsunami generation mechanism: a two-dimensional underwater fault rupture followed by a submarine landslide. The test rig was located in a 20 m flume in the COAST laboratory at the University of Plymouth. The aim of the experiments is to provide quality data for developing a parametrisation of the initial conditions for tsunami generation processes which are triggered by a dual-source. During the test programme, the water depth and the landslide density were varied. The position of the landslide model was tracked and the free surface elevation of the water body was measured. Hence the generated wave characteristics were determined. For a coupled-source scenario, the generated wave is crest led, followed by a trough of smaller amplitude decreasing steadily as it propagates along the flume. The crest amplitude was shown to be influenced by the fault rupture displacement scale, whereas the trough was influenced by the landslide’s relative density.

scholarly journals Genomic Prediction and Genome-Wide Association Studies of Flour Yield and Alveograph Quality Traits Using Advanced Winter Wheat Breeding Material

Genes ◽  
2019 ◽  
Vol 10 (9) ◽  
pp. 669 ◽  
Author(s):  
Peter S. Kristensen ◽  
Just Jensen ◽  
Jeppe R. Andersen ◽  
Carlos Guzmán ◽  
Jihad Orabi ◽  
...  
Keyword(s):  
Winter Wheat ◽  
Genomic Prediction ◽  
Association Studies ◽  
Wheat Breeding ◽  
Genome Wide Association ◽  
Genome Wide Association Studies ◽  
Quality Traits ◽  
Breeding Programs ◽  
Genome Wide ◽  
Flour Yield

Use of genetic markers and genomic prediction might improve genetic gain for quality traits in wheat breeding programs. Here, flour yield and Alveograph quality traits were inspected in 635 F6 winter wheat breeding lines from two breeding cycles. Genome-wide association studies revealed single nucleotide polymorphisms (SNPs) on chromosome 5D significantly associated with flour yield, Alveograph P (dough tenacity), and Alveograph W (dough strength). Additionally, SNPs on chromosome 1D were associated with Alveograph P and W, SNPs on chromosome 1B were associated with Alveograph P, and SNPs on chromosome 4A were associated with Alveograph L (dough extensibility). Predictive abilities based on genomic best linear unbiased prediction (GBLUP) models ranged from 0.50 for flour yield to 0.79 for Alveograph W based on a leave-one-out cross-validation strategy. Predictive abilities were negatively affected by smaller training set sizes, lower genetic relationship between lines in training and validation sets, and by genotype–environment (G×E) interactions. Bayesian Power Lasso models and genomic feature models resulted in similar or slightly improved predictions compared to GBLUP models. SNPs with the largest effects can be used for screening large numbers of lines in early generations in breeding programs to select lines that potentially have good quality traits. In later generations, genomic predictions might be used for a more accurate selection of high quality wheat lines.

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