PROTEIN QUANTITY AND QUALITY AS FACTORS IN THE EVALUATION OF BREAD WHEATS

1969 ◽  
Vol 49 (2) ◽  
pp. 113-122 ◽  
Author(s):  
W. Bushuk ◽  
K. G. Briggs ◽  
L. H. Shebeski
Keyword(s):  
Protein Content ◽  
Protein Quality ◽  
Quality Parameters ◽  
Bread Quality ◽  
Loaf Volume ◽  
High Quality ◽  
Wheat Varieties ◽  
Breadmaking Quality ◽  
Constant Quality ◽  
Baking Performance

In evaluating new wheat varieties for breadmaking quality, it is necessary to separate the effects of protein quality and protein content. By the remix bread baking test, there is a particular protein quality that gives the optimum baking performance. Poor baking results are obtained for wheats that are weaker or stronger as judged by the farinograph test. High-quality varieties such as Manitou give poor baking results by standard baking tests if the protein content is too low. For bread wheats of different protein quality, the loaf volume is positively correlated with protein content. Wheats that have too little or too much of the peculiar protein quality necessary for optimum bread quality as assessed by the remix baking test can be improved by physical modification of the dough by means of variable mixing. This procedure can be used in some cases to place wheats on a constant quality base, whereby different wheat varieties can give similar bread quality for the same protein content. For a single variety (Manitou) grown in the same location during two years, most of the standard breadmaking quality parameters are significantly correlated with protein content.

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.

CENTRIFUGE ABSORPTION AND PROTEIN CONTENT AS INDICES OF WHEAT QUALITY

1971 ◽  
Vol 51 (3) ◽  
pp. 219-227
Author(s):  
H. MILLER ◽  
D. B. FOWLER
Keyword(s):  
Protein Content ◽  
Protein Quality ◽  
Quality Parameters ◽  
Loaf Volume ◽  
Wheat Quality ◽  
Absorption Test ◽  
Absorption Data ◽  
Strength Factor

Interrelationships of the wheat quality parameters, mixograph development, centrifuge absorption, protein content and loaf volume were investigated. Protein content has been shown to influence baking strength. Results of this investigation demonstrate that differences in the values obtained for the centrifuge absorption test reflect differences in protein quality. It is therefore possible, with centrifuge absorption and protein content data, to separate the effects of protein quality and protein quantity on baking strength. The Protab index, a new wheat strength factor which is derived from the combination of protein content and centrifuge absorption data, is introduced and evaluated.

A comparison of some small-scale tests for bread-making quality used in wheat breeding

1980 ◽  
Vol 95 (1) ◽  
pp. 29-34 ◽  
Author(s):  
J. A. Blackman ◽  
A. A. Gill
Keyword(s):  
Protein Quality ◽  
Small Sample Size ◽  
Sodium Dodecyl ◽  
Wheat Breeding ◽  
Small Sample ◽  
Small Scale ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Sedimentation Volume

SummaryTwenty-five winter wheat varieties and breeders' lines including hard and soft texture, good or poor bread and biscuit-making types were grown at two locations in the U.K. in 1977 to provide the test samples. Small-scale tests of bread-making quality including extensometer, sodium dodecyl sulphate (SDS) sedimentation volume, residue protein, urea dispersible protein and Pelshenke tests, were compared with loaf volumes and loaf scores.Averaged over the two sites, a modified extensometer test and the SDS test gave the closest correlation with loaf volume and loaf score and were only poorly correlated with Hagberg Falling Number and percentage protein. The SDS test gave the closest correlation between sites followed by the extensometer readings; loaf volume and score had much lower values. The SDS values and extensometer readings give a better measure of the genetic differences in protein quality of varieties than loaf volume and score, being less affected by growing conditions. With its small sample size and high throughput, the SDS sedimentation volume is likely to be the most useful screening test for wheat breeding programmes.

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).

Evaluation of spring soft wheat varieties and zonal features of seed production in the Altai Territory

2021 ◽  
pp. 54-71
Author(s):  
S. V. Zharkova ◽  
E. I. Dvornikova
Keyword(s):  
Seed Production ◽  
Field Studies ◽  
Quality Parameters ◽  
Scientific Data ◽  
Soft Wheat ◽  
Forage Crops ◽  
High Quality ◽  
Wheat Varieties ◽  
Spring Soft Wheat ◽  
High Quality Seed

One of the leading grain crops in Russia is spring wheat. This is a strategic food crop of our country; it is also an important component in the structure of forage crops for monogastric animals, such as pigs and poultry. The purpose of the research was to evaluate spring soft wheat varieties of different maturity groups in order to identify genotypes as the starting material for obtaining varieties adapted to the cultivation zones, and to determine the areas optimal for the production of grain for seed purposes with high quality indicators. Field studies have been carried out in three ecologically different zones: the Priobskaya zone, the Prialtaiskaya zone, and the Prisalairskaya zone. Under the conditions of the Altai Territory, genetic sources of spring soft wheat have been identifi ed for different soil and climatic parameters of the study zones, the use of which will allow obtaining high-yielding varieties with high quality grain for specific cultivation conditions. The variability of the indicators of the characteristics of varieties in three ecologically different zones has been determined. The indicators of adaptability and stability of spring soft wheat varieties in different zones of cultivation have been determined. The optimal zones for conducting breeding work and seed production of varieties have been identifi ed. New scientific data on the quality parameters of seed grain in various agro-climatic zones of the Altai Territory have been obtained. The share of the contribution of the factors “variety”, “year”, “environment” to the variability of grain quality characteristics has been established. The economic efficiency of cultivating varieties of spring soft wheat for the production of high-quality seed grain has been determined.

No-time dough baking performance and mixing properties of Canadian Red Spring wheat cultivars using Canadian and Australian test procedures

1997 ◽  
Vol 48 (5) ◽  
pp. 587 ◽  
Author(s):  
K. R. Preston ◽  
K. J. Quail ◽  
S. Zounis ◽  
P. W. Gras
Keyword(s):  
Spring Wheat ◽  
High Speed ◽  
Mixing Time ◽  
Loaf Volume ◽  
Test Procedures ◽  
Wheat Varieties ◽  
Export Markets ◽  
Mixing Properties ◽  
Quality Properties ◽  
Baking Performance

The mixing properties and baking performance of 17 Canada Western Red Spring wheat varieties and advanced breadwheat lines grown under the same environmental conditions have been assessed using Canadian and Australian test bake procedures with emphasis on no-time dough processes. Mixing times with the Australian rapid dough process (RDP) were considerably shorter than those obtained with the Canadian short process (CSP). However, a very high correlation was obtained for mixing time with the RDP and the CSP, indicating a similar ability to rank cultivar bake mixing requirements. Dough development times obtained from normal and high speed (180 rpm) farinograms and micro-mixograms were found to be poor predictors of CSP and RDP mixing time. Cultivars generally showed good to excellent baking performance with the 2 no-time procedures (RDP and CSP) and the Australian fermented dough procedure (FDP). High correlations and similar cultivar rankings were obtained for loaf volume and bread score with the CSP and FDP. However, no significant correlations and different cultivar rankings were obtained between RDP and CSP (or FDP), indicating that different quality properties may determine relative cultivar baking performance. These results also suggest that both no-time dough procedures may be required in breeder selection and quality monitoring programs to ensure superior breadwheat performance in domestic and export markets.

scholarly journals High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Haoyu Guo ◽  
Jisu Wu ◽  
Yuxia Lu ◽  
Yueming Yan
Keyword(s):  
Molecular Weight ◽  
Rheological Properties ◽  
High Molecular Weight ◽  
Quality Parameters ◽  
Loaf Volume ◽  
Breadmaking Quality ◽  
Wheat Dough ◽  
Content Development ◽  
Basic Quality ◽  
Dough Rheological Properties

The elasticity of wheat dough is mainly determined by high-molecular-weight glutenin subunits (HMW-GSs) encoded by Glu-1 loci. In this study, we performed the first comprehensive study on the effects of Glu-B1i-encoded 1Bx17 and 1By18 subunits on dough rheological properties and breadmaking quality by using a pair of Glu-B1 near-isogenic lines (NILs) ZM-NIL1 and ZM-NIL2. Comparative analysis of basic quality parameters, rapid visco analyzer (RVA) and farinograph parameters, and C-cell and loaf parameters showed that ZM-NIL2 containing Glu-B1i-encoded 1Bx17 and 1By18 subunits had better dough rheological properties and breadmaking quality than ZM-NIL1 carrying Glu-B1c-encoded 1Bx7 and 1By9 subunits, including significantly increased protein and gluten content, development time and stability, and loaf volume and score. Particularly, 1Bx17 and 1By18 subunits could significantly enhance bread texture, including significant increase in slice brightness, slice area, circumference, cell contrast, cell extension, and cell quantity. These results demonstrate that 1Bx17 and 1By18 subunits have a significant contribution to dough rheological properties and breadmaking quality.

KERNEL TEXTURE AS AN INDICATOR OF QUALITY IN HARD RED SPRING WHEATS

1935 ◽  
Vol 13c (2) ◽  
pp. 79-88 ◽  
Author(s):  
O. S. Aamodt ◽  
J. H. Torrie
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Close Relation ◽  
Loaf Volume ◽  
Wheat Varieties ◽  
Kernel Texture ◽  
Hard Red Spring Wheat ◽  
Correlation Studies ◽  
Fermentation Test

The gray wooded soils found at Fallis, Alberta, provided a satisfactory means of obtaining a differentiation in kernel texture in hard red spring wheats. Correlation studies showed that the varieties behaved more or less similarly from year to year in kernel texture, protein content and loaf volume, but not in partial baking score. Kernel texture was indicated as being a better measure of partial baking score than protein content, while the latter was the better index of loaf volume. A close relation was found between the kernel texture of the varieties grown at Fallis and both the partial baking score and loaf volume of the same varieties grown at Edmonton. In the case of protein content determined on the Fallis material no such relation was obtained. The wheat-meal fermentation test was found to be of little value in differentiating between the baking quality of hard red spring wheat varieties.

The effects of a granular nitrogen fertilizer and a foliar spray of urea on the yield and bread-making quality of ten winter wheats

1976 ◽  
Vol 87 (2) ◽  
pp. 281-292 ◽  
Author(s):  
Fiona M. Pushman ◽  
J. Bingham
Keyword(s):  
Protein Content ◽  
Nitrogen Fertilizer ◽  
Foliar Spray ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Urea Treatment ◽  
Flour Protein ◽  
Effect On Yield

SummaryTen winter wheat varieties, representing a range of milling and bread-making quality were grown in a split-plot field trial with two levels of irrigation and three levels of nitrogen fertilizer. Grain yield was increased by irrigation and by fertilizer treatments. Application of 90 kg N/ha applied in granular form increased yield by 12.4 and 6.1% and grain protein by 13.0 and 33.7% for the irrigated and non-irrigated plots respectively. A further 45 kg N/ha applied as an aqueous foliar spray of urea (0.125 kg/1) at anthesis increased protein by 12.4% for the irrigated plots and by 8.8% for the non-irrigated plots with little effect on yield. The varieties differed significantly in yield and protein content, resulting in negative regressions of yield and protein content at each N treatment. The production of protein (weight N/unit area) was similar for all varieties, but flour extraction was reduced by the urea treatment. Varietal differences in flour extraction were stable and not correlated with either 1000-grain weight or test weight. Loaf volume was increased by the granular N fertilizer but not by the urea spray, despite the increase in flour protein and a decrease in flour α-amylase activity, indicating that applications of nitrogen after anthesis are likely to be later than the optimum for improving bread-making quality.

scholarly journals Influence of hydrocolloids addition (carboxymethylcellulose and guargum) on some quality attributes of wheat and high quality cassava flour and its bread making potentials

2020 ◽  
Vol 15 (1-2) ◽  
pp. 45-53
Author(s):  
Olawale Paul Olatidoye ◽  
Abdulrazak Shittu ◽  
Sunday Samuel Sobowale ◽  
Wasiu Ajani Olayemi ◽  
Isi Favour Adeluka
Keyword(s):  
Effective Means ◽  
Quality Attributes ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Bread Quality ◽  
Composite Flour ◽  
Loaf Volume ◽  
High Quality ◽  
Cassava Flour ◽  
Sensory Score

High quality cassava flour (HQCF) is now widely used production of baked foods in Nigeria but bread quality is impaired when it is used in the bread formulation. In order to overcome this problem, six breads samples were produced from wheat/HQCF/hydrocolloid:T0100%wheat flour(control);T190:9:CMC;T290:9:GG;T3,80:18:CMC;T4,80:18:GG;T570:27:CMC;T670:27:GG. The flour blends were analyzed for functional, colour and pasting properties while breads characteristics and sensory evaluation were performed in order to assess effect of hydrocolloids on bread. The results showed composite flour with hydrocolloids had the highest bulk density (0.704g/ml), water absorption capacity (2.98m/g), least gelation concentration (4.4g/g), oil absorption capacity (0.71m/g), while control had the highest swelling capacity (1.68g/g). Significant differences at p&lt;0.05 were found on the pasting properties of addition of hydrocolloids with lower pasting temperature (71oC) and time (6.08 min). Bread quality attributes such as loaf volume, specific loaf volume, oven spring, crust colour, crumb colour and firmness of the fresh breads significantly improved with the addition of hydrocolloids compared with bread produced without improvers. The results show that high quality cassava flour could be incorporated up to 18% with carboxymethylcellulose at 2% level without affecting its overall acceptability and thereby enhance the potential for using locally produced flours in bread baking. Sensory score of bread from the addition of hydrocolloids were all acceptable by the panelist. The addition of hydrocolloids could be used as an effective means of improving the quality of gluten free bread.

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