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.

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.

scholarly journals Studying standard and rheological quality parameters of winter wheat by Python visualisation

2021 ◽  
Author(s):  
Zoltán Magyar ◽  
Peter Pepo
Keyword(s):  
Winter Wheat ◽  
Large Data ◽  
Quality Parameters ◽  
Data Sets ◽  
Loaf Volume ◽  
Wheat Quality ◽  
Growing Seasons ◽  
Innovative Solution ◽  
Long Term Experiment ◽  
Deformation Work

This study was carried out to present an innovative solution for interpreting large data sets in agri-statistics with the invocation of programmed visualisation. Moreover, the following polyfactorial long-term experiment embodies a comprehensive study of 18 wheat quality parameters. The effect of increasing dosages of fertiliser (control, N<sub>90</sub>PK, N<sub>150</sub>PK) was examined on 3 winter wheat cultivars (KG Kunhalom, GK Csillag, Hybiza) in two consecutive growing seasons (2018–2019). The ecological conditions of 2018 gave a significantly higher yield, meanwhile 2019 significantly augmented gluten spread, alveographic tenacity, alveographic deformation work, valorigraphic stability and quality group and loaf volume. N<sub>90</sub>PK dosage was enough to realise yield and quality potential as well. Fertilising significantly improved 13 indices, namely yield, crude protein, Zeleny index, wet gluten content, alveographic extensibility, alveographic deformation work, valorigraphic water absorption, quality number and group, dough development time, stability, softening and loaf volume. Considering yield, cv. Hybiza performed better, while cvs. KG Kunhalom and GK Csillag possessed significantly better protein-linked postharvest attributes. One of the most important findings is that waffle chart, joint plot, correlation matrix and complexradar of Python provide a very powerful tool in agri-statistics. Also, the results can potentially improve the knowledge about cultivar-specific agronomy practice, wheat quality and the connections between these parameters.  

THE INFLUENCE OF ORANGE WHEAT BLOSSOM MIDGE (Sitodiplosis mosellana Géhin) DAMAGE ON HARD RED SPRING WHEAT QUALITY AND THE EFFECTIVENESS OF INSECTICIDE TREATMENTS

1987 ◽  
Vol 67 (3) ◽  
pp. 697-712 ◽  
Author(s):  
J. E. DEXTER ◽  
K. R. PRESTON ◽  
L. A. COOKE ◽  
B. C. MORGAN ◽  
J. E. KRUGER ◽  
...  
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Protein Quality ◽  
Proteolytic Enzymes ◽  
Sodium Dodecyl ◽  
Wheat Quality ◽  
Hard Red Spring Wheat ◽  
Sedimentation Volume ◽  
Flour Color ◽  
Wheat Blossom Midge

Orange wheat blossom midge damage can impart serious loss of quality to Canadian hard red spring wheat. The extent of wheat quality deterioration is highly variable and not well related to degree of visual midge damage. Midge-damaged hard red spring wheat exhibits very high protein content, reduced flour yield, dark flour color, increased flour ash, weak sticky dough properties, low baking absorption and poor bread quality. Midge-damaged wheat contains normal levels of α-amylase and proteolytic enzymes. Severely midge-damaged wheat exhibits inferior gluten protein quality, but the cause remains obscure. The poor baking quality of severely midge-damaged wheat is associated with an unusually low sodium dodecyl sulfate (SDS) sedimentation volume. Samples with visual evidence of midge damage can be rapidly screened for quality defects on the basis of protein content and SDS-sedimentation volume. Aerial applications of Cygon and Lorsban to fields of midge-infested hard red spring wheat significantly reduced visual midge damage, and significantly reduced the extent of wheat quality deterioration.Key words: Midge (orange wheat blossom), wheat (spring), insecticide treatment

"BAKING STRENGTH INDEX" AND THE RELATION OF PROTEIN CONTENT TO LOAF VOLUME

1974 ◽  
Vol 54 (2) ◽  
pp. 231-234 ◽  
Author(s):  
K. H. TIPPLES ◽  
R. H. KTLBORN
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Spring Wheat ◽  
Protein Quality ◽  
Quality Parameter ◽  
Grading System ◽  
Loaf Volume ◽  
Strength Index ◽  
Hard Red Spring Wheat ◽  
New Protein

The "Baking Strength Index" (BSI) is a protein quality parameter that expresses loaf volume, by the Remix baking method, as a percentage of the volume normally expected for Canadian hard red spring wheat flour of the same protein content. Under Canada’s new protein segregation grading system, protein quality assumes more significance, as previously overall baking quality was affected by both protein quantity and protein quality.

scholarly journals ALLELIC COMPOSITION OF HMW-GLUTENIN PROTEIN AND THEIR RELATIONSHIP WITH QUALITY OF WHEAT

AGROFOR ◽  
2018 ◽  
Vol 3 (2) ◽  
Author(s):  
Desimir KNEŽEVIĆ ◽  
Aleksandra Novoselskaya DRAGOVIČ ◽  
Aleksandr KUDRYAVCEV ◽  
Danijela KONDIĆ ◽  
Gordana BRANKOVIĆ ◽  
...  
Keyword(s):  
Protein Content ◽  
Weather Condition ◽  
Grain Protein Content ◽  
Quality Parameters ◽  
Grain Protein ◽  
Loaf Volume ◽  
Sedimentation Volume ◽  
Hmw Glutenin ◽  
Glutenin Protein

High molecular weight glutenin subunits (HMW-GS) proteins deposited inendosperm of wheat seed which have significant impact on bread quality. TheHMW-GS encoded by genes located at the long arm of chromosomes 1A, 1B, 1D.The aim of this work was study allele polymorphysms at Glu-A1, Glu-B1 and Glu-D1 locus and loaf volume, grain protein content, sedimentation volume of eightwheat genotypes (G-3130, G-35183, G-3501, G3512, G-3574, G-3027, G-3075, G-3097) harvested in two years with various weather condition. For each genotypes,flour used for extraction of glutenin which separated by method of electrophoresison SDS gel (11.8%). Electrophoregrams used for determining Glu-1 alleles.Technological quality parameters analyzed by standard laboratory methods. Thethree alleles alleles (a, b, c) at the Glu-A1, three alleles (b, c, d) at the Glu-B1 and 2alleles (a, d) at the Glu-D1 were identified. The highest protein sedimentationvolume had wheat genotype G-3075 in the both years (54.0ml; 58.0ml) while thelowest sedimentation volume had G-3512 (34.0ml; 36.0ml). Grain protein content(GPC) was the highest in G-3075 in both years (14.20%; 15.40%) while the lowestGPC had G-3097 (11.60%) in first and G-3512 (12.60%) in the second year. Loafvolume was the highest in G-3075 in both year (520ml; 540ml) while the lowestwas in G-3512 (400ml) in both years of experiment. The estimated quality traitsvaried depending on genotype and year. The better quality, in average, had thewheat genotypes which carried Glu-D1d allele.

Effect of artificially eroded Dark Brown Chernozemic soil and subsequent amendments on the milling and baking quality of wheat under dryland conditions

1997 ◽  
Vol 77 (1) ◽  
pp. 27-32 ◽  
Author(s):  
J. F. Dormaar ◽  
O. M. Lukow ◽  
C. W. Lindwall ◽  
G. C. Kozub
Keyword(s):  
Soil Moisture ◽  
Soil Erosion ◽  
Protein Content ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Wheat Quality ◽  
High Quality ◽  
Time Period ◽  
Erosion Level

A field was artificially eroded by levelling in 1957. It was continuously cropped to barley for 7 yr. Subsequently, the field was cropped to a wheat-fallow rotation up to but not including 1986. Two major restoring productivity experiments were conducted over that time period. After 30 yr and 19 crops, a third experiment was established to determine the effect of artificial soil erosion and four restorative amendments on 13 wheat quality characteristics. Year, erosion level, and amendment all had significant effects on many wheat quality parameters. Erosion decreased overall quality, mainly by decreasing protein content which in turn affected other quality characteristics. Applications of manure, fertilizer, and straw + fertilizer increased protein content and related characteristics substantially compared to the check. Since high-quality bread wheat is central to its worldwide demand, prevention of soil erosion is essential. Conversely, eroded soil can be ameliorated with amendments but at a cost of the amendment and its application. Keywords: Soil erosion, topsoil loss, wheat quality, soil moisture, fertility amendment

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.

scholarly journals Protein quantity, not protein quality, accelerates whole-body leucine kinetics and the acute-phase response during acute infection in marasmic Malawian children

2004 ◽  
Vol 92 (4) ◽  
pp. 589-595 ◽  
Author(s):  
M. J. Manary ◽  
K. E. Yarasheski ◽  
S. Smith ◽  
E. T. Abrams ◽  
C. A. Hart
Keyword(s):  
Protein Content ◽  
G Protein ◽  
Acute Phase ◽  
Acute Phase Response ◽  
Protein Quality ◽  
Egg White ◽  
Whole Body ◽  
Leucine Kinetics ◽  
Quality Diet ◽  
Standard Protein

The present study compared leucine kinetics and acute-phase-protein concentrations in three groups of marasmic, acutely infected Malawian children fed one of three isoenergetic diets. These were: an enhanced-protein-quality diet (egg-white+tryptophan, providing 1.2 g protein/kg per d; n 14); an increased-protein-content diet (egg-white+tryptophan, providing 1·8 g protein/kg per d; n 14); a standard-protein diet (1·2 g milk protein/kg per d; n 25). The hypotheses tested were that children receiving a diet with more protein would have greater rates of non-oxidative leucine disposal and that children receiving an isonitrogenous diet with a higher protein quality would have lower rates of leucine oxidation. The children were studied after 24 h of therapy using standard [13C]leucine stable-isotope tracer techniques. The children receiving the higher-protein-content diet had greater leucine kinetic rates than those receiving the standard-protein-content diet; non-oxidative leucine disposal was 170 (SD 52) v. 122 (SD 30) μmol leucine/kg per h (P<0·01). Leucine oxidation was less in the children receiving the enhanced-protein-quality diet than in those receiving the standard-protein-quality diet; 34 (SD 12) v. 45 (SD 13) μmol leucine/kg per h (P<0·05). The children receiving the high-protein-content diet increased their serum concentration for five of six acute-phase proteins 24 h after starting therapy, while those receiving the standard-protein-content diet did not. These data suggest that there was greater whole-body protein synthesis, and a more vigorous acute-phase response associated with the higher-protein-content diet. The clinical benefits associated with a higher protein intake in marasmic, acutely infected children need further study.

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.

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