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.

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.

scholarly journals Analysis of Nutritional Composition in 23 Kinds of Edible Fungi

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Qiannan Yu ◽  
Meijuan Guo ◽  
Bin Zhang ◽  
Hao Wu ◽  
Yan Zhang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Dietary Fiber ◽  
Nutritional Value ◽  
Dry Weight ◽  
Nutritional Composition ◽  
Ash Content ◽  
National Standard ◽  
Edible Fungi ◽  
Standard Methods

To explore the differences in the main nutritional composition of 23 kinds of common edible fungi in the market, the moisture, ash, protein, fat, dietary fiber, carbohydrates, polysaccharides, and energy were analyzed using national standard methods. The results showed that the 23 kinds of edible fungi varied greatly in nutritional composition. Based on dry weight, the moisture content was 6.9∼15.5 g/100 g, the ash content ranged from 1.3 to 10.1 g/100 g, the protein content ranged from 8.5 to 36.9 g/100 g, the fat content was 0.5∼3.9 g/100 g, the dietary fiber content was between 14.4∼70.2 g/100 g, the carbohydrate content is 0.5∼37.3 g/100 g, the polysaccharide content was 2.1∼8.3 g/100 g, and the energy is about 751∼1322 100 g/kJ. All the 23 kinds of edible fungi can be regarded as high-protein low-fat foods, which have their own advantages in terms of nutritional value. This study provides reference for people to use edible fungi in a more scientific and reasonable way.

THE EFFECT OF BLEACHING ON STRENGTH AND COLOR OF SASKATCHEWAN HARD RED SPRING WHEAT FLOUR

1931 ◽  
Vol 4 (4) ◽  
pp. 399-420
Author(s):  
R. K. Larmour ◽  
F. D. Machon
Keyword(s):  
Protein Content ◽  
Rapid Method ◽  
Wheat Flour ◽  
Spring Wheat ◽  
Simple Formula ◽  
Small Samples ◽  
Loaf Volume ◽  
Bleaching Effect ◽  
Hard Red Spring Wheat

A rapid method for gas bleaching small samples has been described. A series of eight flours of varying protein content was prepared and divided into six subseries. One of these was used as a check; three were bleached with 0.5, 1.0, and 1.5 oz. Betachlor per barrel respectively and the remaining two were treated with 0.36 and 0.72 oz. Novadel per barrel respectively. The forty-eight samples thus obtained were baked one day after treatment and again after storing for one month.Novadel gives a good bleach but has little if any maturing effect. Betachlor is somewhat poorer than Novadel in bleaching effect but it matures the flour. The maturing effect on weak flours is slight but with high protein flours it increases with increasing dosages. This reaction seems to be dependent to some extent on the quantity of protein present.Unbleached flour baked with addition of potassium bromate gives practically the same result as chlorine-bleached flour baked by the simple formula. Aging causes further improvement in quality of chlorine-bleached flours but not so much as in unbleached or Novadel-bleached flours. The color of the bleached samples improved with aging at almost the same rate as the unbleached samples. The blending quality of flours does not appear to improve as a result of bleaching. Both bleached and unbleached samples in this experiment when baked by the bromate formula in a blend with soft flour, gave practically the same results with respect to loaf volume, texture, and appearance, and only a slight inferiority of the unbleached in color score.

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.

STARCH CONTENT OF WESTERN CANADIAN WHEAT: II. ITS ESTIMATION FROM PROTEIN CONTENT, AND SOME ESTIMATED DATA

1943 ◽  
Vol 21c (11) ◽  
pp. 323-331
Author(s):  
J. Ansel Anderson ◽  
William J. Eva
Keyword(s):  
Protein Content ◽  
Correlation Coefficient ◽  
Starch Content ◽  
Correlation Coefficients ◽  
Prediction Equation ◽  
Mean Value ◽  
The Past ◽  
Moisture Basis

Data for 180 samples representing 20 carlots of each of Grades 1 Northern, 3 Northern, and No. 5 wheat, inspected at Winnipeg, Edmonton, and Calgary, were used in a study of the relations between starch and protein content. It was demonstrated that all data for Grades 1 and 3 Northern could be legitimately pooled. The resulting correlation coefficient was −.918, and the prediction equation was: starch = 68.0 − 1.12 × protein (±0.76). The data for No. 5 wheat were heterogeneous, and yielded correlation coefficients of the order of −.7 which were too low for prediction purposes. By means of the above equation it is estimated that for the past 16 crops the average starch content of Western Canadian wheat has varied between 51.1 and 55.1%, with a mean value of 52.7% (13.5% moisture basis). Starch maps are shown representing the average for the 12 year period 1927 to 1938, and the crops of the two years, 1941 and 1942.

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.

EFFECTS OF HIGH RATES OF NITROGEN ON NEEPAWA WHEAT GROWN UNDER IRRIGATION II. MILLING AND BAKING QUALITY

1977 ◽  
Vol 57 (2) ◽  
pp. 337-350 ◽  
Author(s):  
K. H. TIPPLES ◽  
S. DUBETZ ◽  
G. N. IRVINE
Keyword(s):  
Spring Wheat ◽  
Triticum Aestivum L ◽  
Fertilizer Application ◽  
Quality Data ◽  
Hard Red Spring Wheat ◽  
Baking Quality ◽  
Study Results ◽  
Southern Alberta ◽  
Moisture Basis ◽  
Growing Conditions

Forty-one composites of a hard red spring wheat (Triticum aestivum L. cv. Neepawa), grown under irrigation in five fertilizer trials at four locations in Southern Alberta over a period of 3 yr, were subjected to milling, baking and allied tests. Very high protein content (e.g. over 17% on a 13.5% moisture basis) was associated in several instances with a marked weakening of physical dough characteristics and a deterioration in baking quality. Quality data from commercial railway carlots of Canadian red spring wheat were used to put the fertilizer study results into perspective and to show that although certain combinations of high nitrogen fertilizer application with location, cultivar and growing conditions may cause undesirable deterioration in baking quality, this is unlikely to cause problems in cargo quantities of wheat.

scholarly journals THE CONTENT OF SOME TECHNOLOGICAL QUALITY COMPONENTS AND MYCOTOXINS IN GRAIN OF FOUR CULTIVARS OF SPRING WHEAT DEPENDING ON GRAIN STORAGE TIME AFTER HARVEST

2019 ◽  
Vol 56 (03) ◽  
pp. 549-556
Author(s):  
Cezary A. Kwiatkowski
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Spring Wheat ◽  
Storage Time ◽  
Quality Characteristics ◽  
Grain Storage ◽  
Grain Hardness ◽  
Hardness Index ◽  
Grain Moisture ◽  
Technological Quality

The aim of this study was to determine the effect of three grain storage times and the cultivar factor on some parameters used in commodity analysis of spring wheat grains. A field experiment was conducted in Czeslawice (Poland) using the split-plot method in 3 replicates in 27 m2 plots. This paper presents the effect of storage time (3, 15, 27 months) of grain of four spring wheat cultivars (‘Korynta’, ‘Monsun’, ‘Tybalt’, ‘Zadra’) on some technological quality characteristics. After harvest, the grains were dried to the moisture content 14% and subsequently stockpiled in a warehouse. It was observed that grains can be stored for a period of even two years with no risk if all the grain storage rules are followed. Short- and long-term grain storage (3-27 months) resulted in satisfactory values of the grain quality characteristics like grain moisture, protein content, and grain hardness index. The storage of grain did not affect negatively grain contamination with mycotoxins. No significant differences were observed in the response of the cultivars studied (grain moisture content, protein content, grain hardness index) to grain storage time. Significant differences among the cultivars were observed in the grain hardness index after 3-month storage. It was also noted that the cultivars ‘Korynta’ and ‘Tybalt’ were characterized by lower susceptibility to contamination with mycotoxins than cvs. ‘Zadra’ and ‘Monsun’. The results obtained in this study are a good indicator for cereal producers who store grains for a period of even two years, thus becoming independent of changing price conditions in the cereals market and the changing demand for and supply of animal feed and bread grain across other countries.

THE RELATIVE MILLING AND BAKING QUALITY OF WESTERN CANADIAN SPRING WHEAT VARIETIES

1932 ◽  
Vol 6 (4) ◽  
pp. 333-361
Author(s):  
J. G. Malloch ◽  
W. F. Geddes ◽  
R. K. Larmour
Keyword(s):  
Spring Wheat ◽  
Western Canada ◽  
Loaf Volume ◽  
Wheat Varieties ◽  
Milling Quality ◽  
Baking Quality ◽  
Milling Characteristics ◽  
Supply Information ◽  
General Appearance

To maintain the quality of Canada's export wheat it is essential that only high quality varieties should be grown. To supply information on which a choice of varieties may be based, a co-operative study was made of the milling and baking quality of 25 varieties of spring wheat now grown in western Canada. Samples were grown in adjacent plots by the Dominion Experimental Farms and Universities in Manitoba, Saskatchewan and Alberta in 1928, 1929 and 1930. Only samples which were sound enough to be placed in the statutory grades by official inspectors were used. Part of each sample was milled and baked in each of the three co-operating laboratories. Four baking formulas were used. The varieties were classified on the bases of loaf volume, texture, crumb color, general appearance of loaf, absorption, and yield of straight flour. These classifications were combined to give classifications for baking quality and milling quality and finally for suitability for export and domestic milling. The last classification is given in Table XXVII and is, briefly, as follows:1. Varieties which are entirely satisfactory: Reward, Ceres, Marquis, Pioneer, Red Fife, Renfrew, Red Bobs 222, Supreme.2. Varieties which are fairly satisfactory: Early Red Fife, Ruby, Early Triumph.3 Varieties which are unsatisfactory: (a) White wheats: Quality, Axminster, Hard Federation; (b) Varieties differing from Marquis in milling characteristics: Garnet, Kota; (c) Varieties inferior to Marquis in baking characteristics: Garnet Parker's Selection, Brownhead, Huron, Kitchener, Preston, Marquillo.4. Varieties which are very unsatisfactory: Early Prolific, Dicklow, Vermilion.

scholarly journals Physiology, Growth and Yield of Different Cassava Genotypes Planted in Upland with Dry Environment during High Storage Root Accumulation Stage

Agronomy ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 576 ◽  
Author(s):  
Settawoot Wongnoi ◽  
Poramate Banterng ◽  
Nimitr Vorasoot ◽  
Sanun Jogloy ◽  
Piyada Theerakulpisut
Keyword(s):  
Soil Moisture ◽  
Stomatal Conductance ◽  
Moisture Content ◽  
Leaf Area ◽  
Soil Moisture Content ◽  
Starch Content ◽  
Dry Weight ◽  
Storage Root ◽  
Starch Yield ◽  
High Storage

Additional information on the physiological performances for different cassava genotypes would support better decision-making about desirable genetic resources for water-limited conditions. The objective of this study was to evaluate the physiological expression and yield of eight different cassava genotypes grown under a dry environment during high storage root accumulation. The eight cassava genotypes, i.e., Kasetsart 50, Huay Bong 80, Rayong 5, Rayong 7, Rayong 9, Rayong 11, Rayong 90, and CMR38-125-77 were evaluated under rain-fed upland conditions at Khon Kaen University, Thailand, during 2018 to 2020. A randomized complete block design (RCBD) with three replications was used. Soil moisture contents, chlorophyll fluorescence (Fv/Fm and Fv′/Fm′), net photosynthesis (Pn), stomatal conductance, water use efficiency (WUE), relative water content (RWC) for leaf, leaf area index (LAI), specific leaf area (SLA), starch content, crop dry weight, and starch yield were observed at 180, 270, and 360 days after planting (DAP), and weather data during the experimental period were also recorded. The results from both 2018/2019 and 2019/2020 indicated that Pn was positively and significantly correlated with stomatal conductance and Fv/Fm during the high storage root accumulation stage (270 and 360 DAP) with soil moisture content lower than field capacity. CMR38-125-77 had satisfactory performances in Pn, RWC, Fv/Fm, Fv′/Fm′, stomatal conductance, LAI, SLA, WUE, biomass, starch content, and starch yield at a last growth stage with soil moisture content lower than permanent wilting point. Significant association between crop dry weight and WUE at 360 DAP was recorded, and CMR38-125-77 and Kasetsart 50 were classified as favorable genotypes with high WUE and biomass.

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