The effect of extra-strong gluten on quality parameters in durum wheat

2003 ◽  
Vol 83 (3) ◽  
pp. 525-532 ◽  
Author(s):  
N. P. Ames ◽  
J. M. Clarke ◽  
B. A. Marchylo ◽  
J. E. Dexter ◽  
L. M. Schlichting ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Protein Content ◽  
Triticum Durum ◽  
Positive Relationship ◽  
Negative Relationship ◽  
Quality Parameters ◽  
Gluten Strength ◽  
Protein Levels ◽  
Key Words Wheat ◽  
Lower Protein

Durum wheat (Triticum durum L.) cultivars with extra-strong gluten characteristics have become a unique quality type preferred by several domestic and international pasta processors. Durum genotypes with extra-strong gluten characteristics were compared to conventional gluten strength types to determine the relative levels of gluten strength and the importance of this characteristic in pasta quality. All extra-strong genotypes had similar gluten index levels that were significantly greater than cultivars traditionally grown in western Canada. For improved endproduct texture, the level of gluten strength appeared to be less important than protein content and wet gluten weight, which were the variables most closely linked to spaghetti viscoelasticity. The general positive relationships between texture and protein content of high temperature dried spaghetti followed the findings of previous studies. However, extra-strong gluten genotypes with lower protein content could not match the superior texture characteristics obtained with higher protein conventional strength cultivars. When dried at 70°C, pasta texture, measured as viscoelastic properties, was dependent on gluten strength rather than protein content, so the higher gluten strength types had an advantage even at lower protein levels. While the relationship between gluten strength and texture of low temperature dried products has been noted previously, this study shows that this relationship is somewhat dependent on having a range of gluten strength types present. Although there was a positive relationship between spaghetti viscoelasticity and protein content, and between pasta disc viscoelasticity and gluten strength, there appeared to be a negative relationship between gluten strength and protein quantity factors. Scatter plot matrices of the means indicated the negative correlation was likely due to clustering of similar genotypes, but that a positive relationship was apparent within the extra-strong gluten types. Key words: Wheat (durum), Triticum durum, pasta quality, extra-strong gluten

scholarly journals Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 331
Author(s):  
Sylwia Stępniewska ◽  
Waleed H. Hassoon ◽  
Anna Szafrańska ◽  
Grażyna Cacak-Pietrzak ◽  
Dariusz Dziki
Keyword(s):  
Protein Content ◽  
Dry Mass ◽  
Quality Parameters ◽  
Water Soluble ◽  
Rye Bread ◽  
Low Protein ◽  
Rye Flour ◽  
Flour Properties ◽  
Lower Protein

The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread’s hardness of crumb and the hardness of crumb’s increase during bread storage.

The pre-disposition to mottling of certain wheats

1968 ◽  
Vol 8 (30) ◽  
pp. 85 ◽  
Author(s):  
HJ Moss
Keyword(s):  
Protein Content ◽  
Protein Level ◽  
Starch Granules ◽  
Gluten Strength ◽  
Predisposing Factor ◽  
Factors Associated ◽  
Protein Levels ◽  
Low Protein ◽  
Flour Protein

Mottling in wheat is the condition whereby starchy and vitreous sections are found together in a grain or a sample. The occurrence of mottling in nine varieties was studied in relation to flour protein content, proportion of large starch granules, and gluten strength. When protein levels fell below 10 per cent the varieties differed in mottling behaviour. Some varieties lost vitreousness but became opaque rather than mottled; others became mottled. It was concluded that although low protein level is a predisposing factor, mottling is aggravated by factors associated with high dough stability and a high proportion of large starch granules. The interaction of these factors is used to explain the differing susceptibilities of varieties to mottling.

Effect of sowing date and seed rate on the grain yield and protein content of winter barley

1992 ◽  
Vol 118 (3) ◽  
pp. 279-287 ◽  
Author(s):  
M. J. Conry ◽  
A. Hegarty
Keyword(s):  
Grain Yield ◽  
Protein Content ◽  
Strong Relationship ◽  
Sowing Date ◽  
Winter Barley ◽  
Yield Reduction ◽  
Seed Rate ◽  
Protein Levels ◽  
Sowing Dates ◽  
Lower Protein

SUMMARYAn experiment, carried out over a 5-year period (1984–88) on medium–heavy textured soil at Athy (Ireland), tested the effect of five sowing dates (early September–early December) and four seed rates (c. 100, 150, 200 and 250 kg/ha) on the grain yield and protein content of winter barley (cv. Panda).September-sown plots gave the greatest yields in all years. Plots sown in mid-October and later gave significantly reduced yields. Yield reductions over the 5-year period averaged 15, 24 and 34% for the mid-October, November and December sowing dates, respectively. Significant differences in yield between the smaller and larger seed rates were obtained, with the latter giving the greatest yields at all sowing dates from late September to December. Increasing the seed rate, however, did not compensate for the yield reduction due to delayed sowing. In the early September-sown plots, the higher seed rates gave reduced yields in four of the five years (1984–87) with the opposite result in 1988. In 1988 the early September-sown plots gave greater yields than the late September-sown plots.Regression analysis showed a strong relationship between yield and log(ears/m2) in four of the five years (1984–87) but the relationship was poor in 1988 primarily due to the inexplicably low ear population of the early-sown plots. The inclusion of 1000-grain weight in the model gave a better fit and accounted for a high proportion (62–80%) of the yield variation.The late September sowing date and the higher seed rates gave slightly lower protein levels in four of the five years. There was an inverse relationship between grain yield and protein for the same four years (1984–87).

Effect of durum wheat (Triticum turgidum L. var. durum) semolina extraction rate on semolina refinement, strength indicators and pasta properties

2004 ◽  
Vol 84 (4) ◽  
pp. 1001-1013
Author(s):  
J. E. Dexter ◽  
M. A. Doust ◽  
C. N. Raciti ◽  
G. M. Lombardo ◽  
F. R. Clarke ◽  
...  
Keyword(s):  
High Temperature ◽  
Durum Wheat ◽  
Protein Content ◽  
Triticum Turgidum ◽  
Wheat Breeding ◽  
Extraction Rate ◽  
Gluten Strength ◽  
Breeding Lines ◽  
Quality Testing ◽  
Gluten Index

Since the 1980s, there have been general trends in the durum wheat milling industry to higher semolina extraction rate, and in the pasta processing industry to the use of higher drying temperatures. During this time, specification of gluten strength by gluten index, mixograph mixing properties and alveograph parameters has also become widespread. These trends prompted this study of the appropriateness of protocols for quality testing of Canadian durum wheat breeding lines. Four cultivars with intrinsic differences in yellow pigment levels and gluten strength were grown in field plots in Swift Current, Saskatchewan for three consecutive years. A laboratory-scale milling procedure was modified to produce semolina at extraction rates from about 65% to about 80%. Milling to extraction rates above 65%, the extraction rate used routinely in quality testing of Canadian durum wheat breeding lines, had a major impact on semolina ash content and colour, but did not offer any advantage in ranking cultivars for either semolina yield or semolina refinement. Gluten strength, as measured by gluten index, was independent of semolina extraction rate. Dough strength, as measured by mixograph properties and alveograph properties, showed a tendency to weakening at high extraction, particularly for strong cultivars. Semolina was processed into spaghetti using low-temperature (LT), high-temperature (HT) and ultra-high-temperature (UHT) drying cycles. The firmness of cooked spaghetti was predominantly influenced by protein content. As a result, cultivars generally ranked in spaghetti firmness according to protein content. Regardless of drying cycle or cultivar, spaghetti firmness increased as drying temperature increased. Spaghetti dried at LT was less yellow than spaghetti dried at HT or UHT, probably due to thermal inactivation of the bleaching enzyme lipoxygenase at HT and UHT. Regardless of drying cycle, spaghetti became duller, more red and less yellow as extraction rate increased. For each spaghetti trait, cultivar ranking remained relatively constant regardless of extraction rate or drying temperature. On the basis of these results, there appears to be no advantage to increasing semolina extraction rate beyond 65% for evaluation of durum wheat milling performance, gluten strength or pasta properties. In addition, it appears that one drying cycle is adequate to reliably evaluate durum wheat lines for spaghetti colour and firmness. Key words: Durum wheat (Triticum turgidum L. var durum), milling, semolina, pasta, quality screening, gluten strength, colour, texture

INFLUENCE OF PROTEIN CONTENT ON SOME DURUM WHEAT QUALITY PARAMETERS

1977 ◽  
Vol 57 (3) ◽  
pp. 717-727 ◽  
Author(s):  
J. E. DEXTER ◽  
R. R. MATSUO
Keyword(s):  
Durum Wheat ◽  
Protein Content ◽  
Marked Decrease ◽  
Mixing Time ◽  
Quality Parameters ◽  
Tolerance Index ◽  
Moderate Increase ◽  
Cooking Properties ◽  
Turbidity Test ◽  
Triticum Durum Desf

The influence of protein content on some durum wheat (Triticum durum Desf.) quality parameters was investigated for two Canadian durum wheats of differing spaghetti-making quality. A substantial increase in semolina yellow pigment content was observed for one of the two durum wheats as protein content increased. For both cultivars, a moderate increase in protein content was accompanied by a marked decrease in farinogram mixing time concomitant with an increase in maximum consistency and tolerance index. Cooking quality and tolerance to overcooking continued to improve as protein increased for both cultivars over the complete range of protein content examined. For both durum wheats, the proportion of non-gluten protein (the albumins and globulins) decreased significantly with increasing protein content. Gluten characteristics, as measured by the Berliner turbidity test, appeared to improve as protein increased. However, this improvement could not be related to the Osborne solubility distribution of the gluten proteins which revealed an increase in the proportion of gliadins as protein content increased for one of the durum wheats, and no significant change for the other. For both cultivars, protein content is the major factor that influences both rheological and cooking properties.

scholarly journals Effects of tillage and crop rotation on yield and quality parameters of durum wheat in Tunisia

2020 ◽  
Vol 44 (2) ◽  
pp. 7654-7676
Author(s):  
Nadia Chaieb ◽  
Mohsen Rezguia ◽  
Sourour Ayedb ◽  
Haithem Bahria ◽  
Hatem Cheikh M’hameda ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Protein Content ◽  
Crop Rotation ◽  
Quality Parameters ◽  
Kernel Weight ◽  
Total Phenolic ◽  
Agricultural System ◽  
Wheat Genotypes ◽  
Yield And Quality ◽  
Tillage System

Conservation agriculture has been proposed as an alternative to conventional agriculture to mitigate the climate change impact and ensure food security. This study examined the effect of three tillage systems, ((conventional tillage (CT), chisel tillage (ChT) and no tillage (NT)) and two crop-rotation systems ((two year crop rotation (2-yr) and three year crop rotation (3-yr)) on some yield and quality parameters of two winter durum wheat genotypes. The results showed that biological yield (BY) and thousand kernel weight (TKW) were neither significantly affected by tillage, crop rotation nor genotype. Only the genotype significantly affected grain yield (GY). Grain protein content (GPC %) showed higher values than straw protein content (SPC %) and NT negatively affected GPC%. Some significant differences of mineral elements were observed according to tillage system applied and NT showed the lowest values of grain N, straw K, straw Ca and straw Na. Tillage system, croprotation system and genotype had no effect on total phenolic content (TPC) and total flavonoid content (TFC). Highly significant negative correlation (-0,378**) was recorded between GY and grain N, and accordingly GPC%. The two winter durum wheat genotypes demonstrated that with the two crop-rotation systems, yields and most of quality parameters under NT and ChT were similar to those under CT. This study expands our knowledge on durum wheat chemistry variation in relation to agricultural system adopted and provides a basis for selecting the adequate crop

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