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Zang Y, Yao H, Ran L, Zhang R, Duan Y, Yu X, Xiong F. Physicochemical Properties of Wheat Starch under Different Sowing Dates. STARCH-STARKE 2022. [DOI: 10.1002/star.202100290] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yong Zang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri‐Product Safety Yangzhou University Yangzhou China
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Huihui Yao
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri‐Product Safety Yangzhou University Yangzhou China
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Liping Ran
- Guangling College of Yangzhou University Yangzhou University Yangzhou 225009 China
| | - Rong Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri‐Product Safety Yangzhou University Yangzhou China
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Yuren Duan
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri‐Product Safety Yangzhou University Yangzhou China
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Xurun Yu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri‐Product Safety Yangzhou University Yangzhou China
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
| | - Fei Xiong
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co‐Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture and Agri‐Product Safety Yangzhou University Yangzhou China
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou China
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Oliveira MEAS, Alves TDO, Gutkoski LC, Miranda MZ, Larraz Ferreira MS, Takeiti CY. Brazilian Cerrado
wheat: Technological quality of genotypes grown in tropical locations. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Thais de Oliveira Alves
- Food and Nutrition Graduate Program Nutrition School Federal University of the State of Rio de Janeiro UNIRIO Rio de Janeiro Brazil
| | - Luiz Carlos Gutkoski
- Food and Nutrition Graduate Program Nutrition School Federal University of the State of Rio de Janeiro UNIRIO Rio de Janeiro Brazil
| | | | - Mariana Simões Larraz Ferreira
- Food and Nutrition Graduate Program Nutrition School Federal University of the State of Rio de Janeiro UNIRIO Rio de Janeiro Brazil
| | - Cristina Yoshie Takeiti
- Food and Nutrition Graduate Program Nutrition School Federal University of the State of Rio de Janeiro UNIRIO Rio de Janeiro Brazil
- Embrapa Agroindústria de Alimentos Rio de Janeiro Brazil
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Moiraghi M, Sciarini LS, Paesani C, León AE, Pérez GT. Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4474-4481. [PMID: 31686679 DOI: 10.1007/s13197-019-03954-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/02/2019] [Accepted: 07/11/2019] [Indexed: 12/01/2022]
Abstract
Studies on Argentinian soft wheat cultivars are scarce, although the flours obtained from these wheats are the most suitable for cookie making. This work studies the behavior of the flours obtained from 44 adapted soft wheat lines harvested in two consecutive years for cookie making, focusing on starch properties. Starch granule size distribution, and thermal and pasting properties of flour samples were studied. Large variations in flour and starch characteristics were found between all experimental lines, indicating a wide variability among wheat genotypes and a noticeable effect of crop year conditions. Starch granule size distribution showed the typical bimodal distribution observed for wheat. Flours with higher proportion of large A-type granules were associated with lower damaged starch (DS). As expected, the lower the DS content, the lower the solvent retention capacity, gelatinization temperature and enthalpy, with a positive impact on cookie diameter. Flours from soft wheat genotypes with higher proportion of large A-type granules were associated with lower DS content and reduced water absorption capacity. Both genotype and environment exert an effect on soft wheat flour characteristics.
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Affiliation(s)
- Malena Moiraghi
- 1Laboratorio de Química Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (FCA-UNC), Córdoba, Argentina.,Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Av Valparaíso s/n, Ciudad Universitaria, 5000 Córdoba, Argentina
| | - Lorena S Sciarini
- 1Laboratorio de Química Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (FCA-UNC), Córdoba, Argentina.,Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Av Valparaíso s/n, Ciudad Universitaria, 5000 Córdoba, Argentina
| | - Candela Paesani
- 1Laboratorio de Química Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (FCA-UNC), Córdoba, Argentina.,Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Av Valparaíso s/n, Ciudad Universitaria, 5000 Córdoba, Argentina
| | - Alberto E León
- 1Laboratorio de Química Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (FCA-UNC), Córdoba, Argentina.,Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Av Valparaíso s/n, Ciudad Universitaria, 5000 Córdoba, Argentina
| | - Gabriela T Pérez
- 1Laboratorio de Química Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (FCA-UNC), Córdoba, Argentina.,Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Av Valparaíso s/n, Ciudad Universitaria, 5000 Córdoba, Argentina
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Malalgoda M, Ohm J, Manthey FA, Elias EM, Simsek S. Quality characteristics and protein composition of durum wheat cultivars released in the last 50 years. Cereal Chem 2019. [DOI: 10.1002/cche.10151] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Maneka Malalgoda
- Department of Plant Sciences North Dakota State University Fargo North Dakota
| | - Jae‐Bom Ohm
- Red River Valley Agricultural Research Center, Cereal Crops Research Unit, Spring and Durum Wheat Quality Laboratory USDA‐ARS, North Dakota State University Fargo North Dakota
| | - Frank A. Manthey
- Department of Plant Sciences North Dakota State University Fargo North Dakota
| | - Elias M. Elias
- Department of Plant Sciences North Dakota State University Fargo North Dakota
| | - Senay Simsek
- Department of Plant Sciences North Dakota State University Fargo North Dakota
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Mastilović J, Živančev D, Lončar E, Malbaša R, Hristov N, Kevrešan Ž. Effects of high temperatures and drought during anthesis and grain filling period on wheat processing quality and underlying gluten structural changes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2898-2907. [PMID: 29148574 DOI: 10.1002/jsfa.8784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2016] [Revised: 10/16/2017] [Accepted: 11/14/2017] [Indexed: 05/10/2023]
Abstract
BACKGROUND Climate changes do not only affect wheat yield, but also its quality. Information on this topic gathered so far is somewhat contradictory and insufficient. Climate changes also affect wheat indirectly through their influence on the ecosystem, including insects and fungi that affect wheat technological quality. The aim of this study was to examine trends in structural and technological changes of wheat quality under conditions typical of climate changes. With this in mind, three groups of wheat varieties with the same Glu-score were examined in three production years, characterized by different production conditions. RESULTS A production season characterized by climate change conditions results in lower activity of amylolytic enzymes. What is more, it results in lower content of gluten, higher gluten index value, its decrease after 1 h to 37 °C, lower number of free SH groups and higher content of free amino groups, which result in lower alveograph W, lower farinograph WA and higher extensograph dough resistance. CONCLUSION Variability in wheat quality produced under different climatic conditions is mainly influenced by the production conditions, including their influence on ecosystem factors. The influence of wheat cultivar genetic predisposition is much less expressed. This indicates that differences among cultivars with different Glu-score might be diminished under the influence of altered production conditions, as a consequence of climate change. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Jasna Mastilović
- University of Novi Sad, Institute of Food Technology, Novi Sad, Bulevar cara Lazara, Novi Sad, Serbia
| | - Dragan Živančev
- Institute of Field and Vegetable Crops, Novi Sad, Maksima Gorkog, Serbia
| | - Eva Lončar
- University of Novi Sad, Faculty of Technology, Bulevar cara Lazara, Novi Sad, Serbia
| | - Radomir Malbaša
- University of Novi Sad, Faculty of Technology, Bulevar cara Lazara, Novi Sad, Serbia
| | | | - Žarko Kevrešan
- University of Novi Sad, Institute of Food Technology, Novi Sad, Bulevar cara Lazara, Novi Sad, Serbia
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