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Castellari MP, Simsek S, Ohm JB, Perry R, Poffenbarger HJ, Phillips TD, Jacobsen KL, Van Sanford DA. Genetic Variation and Heritability of Sensory and Artisan Bread Traits in a Set of SRW Wheat Breeding Lines. Foods 2023; 12:2617. [PMID: 37444354 DOI: 10.3390/foods12132617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 07/15/2023] Open
Abstract
Focus on local food production and supply chains has heightened in recent years, as evidenced and amplified by the COVID-19 pandemic. This study aimed to assess the suitability of soft red winter (SRW) wheat breeding lines for local artisan bakers interested in locally sourced, strong gluten wheat for bread. Seventy-six genotyped SRW wheat breeding lines were milled into whole wheat flour and baked into small loaves. Bread aroma, flavor, and texture were evaluated by a sensory panel, and bread quality traits, including sedimentation volume, dough extensibility, and loaf volume, were measured to estimate heritability. SE-HPLC was performed on white flour, and breeding lines were characterized for different protein fraction ratios. Heritability of loaf volume was moderately high (h2 = 0.68), while heritability of sedimentation volume, a much easier trait to measure, was slightly lower (h2 = 0.55). Certain protein fraction ratios strongly related to loaf volume had high heritability (h2 = 0.7). Even though only a moderate heritability estimate of dough extensibility was found in our study, high positive correlations were found between this parameter and sedimentation volume (r = 0.6) and loaf volume (r = 0.53). This low-input and highly repeatable parameter could be useful to estimate dough functionality characteristics. Flavor and texture heritability estimates ranged from 0.16 to 0.37, and the heritability estimate of aroma was not significantly different from zero. However, the sensorial characteristics were significantly correlated with each other, suggesting that we might be able to select indirectly for aroma by selecting for flavor or texture characteristics. From a genome-wide association study (GWAS), we identified six SNPs (single nucleotide polymorphisms) associated with loaf volume that could be useful in breeding for this trait. Producing high-quality strong gluten flour in our high rainfall environment is a challenge, but it provides local growers and end users with a value-added opportunity.
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Affiliation(s)
- Maria P Castellari
- Department of Plant and Soil Sciences, University of Kentucky, Lexington, KY 40546, USA
| | - Senay Simsek
- Department of Food Science and Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN 47907, USA
| | - Jae-Bom Ohm
- USDA-ARS, Edward T. Schafer Agricultural Research Center, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, Fargo, ND 58108, USA
| | - Robert Perry
- Department of Dietetics and Human Nutrition, University of Kentucky, Lexington, KY 40546, USA
| | - Hanna J Poffenbarger
- Department of Plant and Soil Sciences, University of Kentucky, Lexington, KY 40546, USA
| | - Timothy D Phillips
- Department of Plant and Soil Sciences, University of Kentucky, Lexington, KY 40546, USA
| | - Krista L Jacobsen
- Department of Horticulture, University of Kentucky, Lexington, KY 40546, USA
| | - David A Van Sanford
- Department of Plant and Soil Sciences, University of Kentucky, Lexington, KY 40546, USA
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Rahardjo CP, Gajadeera CS, Simsek S, Annor G, Schoenfuss TC, Marti A, Ismail BP. Chemical characterization, functionality, and baking quality of intermediate wheatgrass (Thinopyrum intermedium). J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.09.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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3
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Impact of vacuum mixing on protein composition and secondary structure of noodle dough. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.009] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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4
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Herken EN, Simsek S, Ohm JB, Yurdunuseven A. Effect of Mahaleb on Cookie Quality. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13032] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Emine Nur Herken
- Department of Food engineering; Pamukkale University; Denizli Turkey
| | - Senay Simsek
- Department of Plant Sciences; North Dakota State University; Fargo ND
| | - Jae-Bom Ohm
- Cereal Crops Research Unit, Cereal Science, USDA-ARS; Fargo ND
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Chaudhary N, Dangi P, Khatkar BS. Evaluation of molecular weight distribution of unreduced wheat gluten proteins associated with noodle quality. Journal of Food Science and Technology 2016; 53:2695-704. [PMID: 27478225 DOI: 10.1007/s13197-016-2241-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/22/2016] [Accepted: 04/27/2016] [Indexed: 10/21/2022]
Abstract
Unreduced gluten proteins of Indian wheat varieties viz.C306, DBW16, HI977 and HW2004 were separated using size-exclusion chromatography (SEC). Statistical correlation of area % of eluted peaks with properties of flour, dough and noodles was elucidated. Chromatograms of gluten proteins were classified primarily into five peaks in decreasing molecular size range and relative proportion were expressed in terms of area % of individual peaks which depicts the quantitative variation in protein eluted at different retention times. Cooking time and cooked weight of noodles depicted positive correlation with peak I and negative correlation with peak II which predominantly composed of glutenins and gliadins, respectively. Oil uptake and cooking loss were negatively association with peak I and positively with peak II. Noodle hardness, springiness, cohesiveness and chewiness were positively correlated with peak I and negatively to peak II, though adhesiveness was unaffected by SEC eluted peaks statistically.
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Affiliation(s)
- Nisha Chaudhary
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana 125001 India
| | - Priya Dangi
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana 125001 India
| | - B S Khatkar
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana 125001 India
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Chaudhary N, Dangi P, Khatkar BS. Assessment of molecular weight distribution of wheat gluten proteins for chapatti quality. Food Chem 2016; 199:28-35. [DOI: 10.1016/j.foodchem.2015.11.106] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Revised: 11/19/2015] [Accepted: 11/20/2015] [Indexed: 10/22/2022]
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7
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Ma F, Baik BK. Quality Requirements of Soft Red Winter Wheat for Making Northern-Style Chinese Steamed Bread. Cereal Chem 2016. [DOI: 10.1094/cchem-06-15-0127-r] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Fengyun Ma
- USDA-ARS-CSWQRU, Soft Wheat Quality Laboratory, 1680 Madison Avenue, Wooster, OH 44691, U.S.A
- Department of Horticulture and Crop Science, The Ohio State University, 1680 Madison Avenue, Wooster, OH 44691, U.S.A
| | - Byung-Kee Baik
- USDA-ARS-CSWQRU, Soft Wheat Quality Laboratory, 1680 Madison Avenue, Wooster, OH 44691, U.S.A
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Chaudhary N, Dangi P, Khatkar BS. Relationship of molecular weight distribution profile of unreduced gluten protein extracts with quality characteristics of bread. Food Chem 2016; 210:325-31. [PMID: 27211654 DOI: 10.1016/j.foodchem.2016.04.043] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2016] [Revised: 04/13/2016] [Accepted: 04/13/2016] [Indexed: 11/29/2022]
Abstract
A statistical correlation was established among the molecular weight distribution patterns of unreduced gluten proteins and physicochemical, rheological and bread-making quality characteristics of wheat varieties. Size exclusion chromatography fractionated the gluten proteins apparently into five peaks. Peak I signified glutenins (30-130kDa), peak II as gliadins (20-55kDa), peak III as very low molecular weight monomeric gliadins (10-28kDa), peak IV and V, collectively, as albumins and globulins (<10kDa). Peaks I and II had appreciable effects on dough development time (r=0.830(∗∗) and r=-0.930(∗∗)) and dough stability (r=0.901(∗∗) and r=-0.979(∗∗)). Peak I was associated with R/E ratio (r=0.745(∗∗)), gluten index (r=0.959(∗∗)), and gliadin/glutenin ratio (r=-0.952(∗∗)), while peak II influenced inversely as expected. Peak I exhibited positive statistical significance with bread loaf volume (r=0.848(∗∗)); however, peak II had negative (r=-0.818(∗∗)) impact. Bread firmness increased with increment in peak II (r=0.625(∗∗)), and decreased with accretion in peak I (r=-0.623(∗∗)).
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Affiliation(s)
- Nisha Chaudhary
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India
| | - Priya Dangi
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India
| | - B S Khatkar
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India.
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Baasandorj T, Ohm JB, Manthey F, Simsek S. Effect of Kernel Size and Mill Type on Protein, Milling Yield, and Baking Quality of Hard Red Spring Wheat. Cereal Chem 2015. [DOI: 10.1094/cchem-12-13-0259-r] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tsogtbayar Baasandorj
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58108-6050, U.S.A
| | - Jae-Bom Ohm
- USDA-ARS Cereal Crops Research Unit, Hard Red Spring and Durum Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58108, U.S.A
| | - Frank Manthey
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58108-6050, U.S.A
| | - Senay Simsek
- Corresponding author. Phone: +1.701.231.7737
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58108-6050, U.S.A
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Whitney K, Ohm JB, Simsek S. Addition of Glucose Oxidase for the Improvement of Refrigerated Dough Quality. Cereal Chem 2014. [DOI: 10.1094/cchem-03-14-0052-r] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kristin Whitney
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department number 7670, Fargo, ND 58108-6050, U.S.A
| | - Jae-Bom Ohm
- USDA-ARS, Cereal Crops Research Unit, Hard Red Spring and Durum Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58108, U.S.A
| | - Senay Simsek
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department number 7670, Fargo, ND 58108-6050, U.S.A
- Corresponding author. Phone: (701) 231-7737. Fax: (701) 231-8474
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Simsek S, Ohm JB, Lu H, Rugg M, Berzonsky W, Alamri MS, Mergoum M. Effect of pre-harvest sprouting on physicochemical changes of proteins in wheat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:205-212. [PMID: 23674491 DOI: 10.1002/jsfa.6229] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2013] [Revised: 04/11/2013] [Accepted: 05/14/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND High moisture before harvest can cause sprouting of the wheat kernel, which is termed pre-harvest sprouting (PHS). The aim of this study was to examine the variation in physicochemical properties of proteins in PHS-damaged (sprouted) hard red and white spring wheat genotypes. Specifically, protein content, enzyme activity and degradation of proteins were evaluated in sound and PHS-damaged wheat. RESULTS Protein contents of sprouted wheat samples were lower than that of non-sprouted samples; however, their differences were not significantly (P > 0.05) correlated with sprouting score. Sodium dodecyl sulfate (SDS) buffer extractable proteins (EXP) and unextractable proteins (UNP) were analyzed by high-performance size exclusion chromatography. PHS damage elevated endoprotease activity and consequently increased the degradation of polymeric UNP and free asparagine concentration in wheat samples. Free asparagine is known to be a precursor for formation of carcinogenic acrylamide during high heat treatment, such as baking bread. Free asparagine content had significant correlations (P < 0.01) with sprouting score, endoprotease activity and protein degradation. CONCLUSIONS Genotypes with higher endoprotease activity tend to exhibit a larger degree of degradation of UNP and higher free asparagine concentration in sprouted wheat samples.
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Affiliation(s)
- Senay Simsek
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58108-6050, USA
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Hou GG, Saini R, Ng PKW. Relationship Between Physicochemical Properties of Wheat Flour, Wheat Protein Composition, and Textural Properties of Cooked Chinese White Salted Noodles. Cereal Chem 2013. [DOI: 10.1094/cchem-10-12-0137-r] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Gary G. Hou
- Wheat Marketing Center, Inc., 1200 NW Naito Parkway, Suite 230, Portland, OR 97209, U.S.A
- Corresponding author. Phone: (503) 295-0823. Fax: (503) 295-2735. E-mail:
| | - Ritu Saini
- Department of Food Science & Human Nutrition, Michigan State University, 135 G. M. Trout FSHN Building, 469 Wilson Road, East Lansing, MI 48824, U.S.A
| | - Perry K. W. Ng
- Department of Food Science & Human Nutrition, Michigan State University, 135 G. M. Trout FSHN Building, 469 Wilson Road, East Lansing, MI 48824, U.S.A
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Gulia N, Khatkar BS. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles. FOOD SCI TECHNOL INT 2013; 20:171-82. [DOI: 10.1177/1082013213476076] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Instant noodles were prepared from fifteen diverse wheat cultivars varying widely in their flour quality and dough rheology. Dough thermomechanical parameters obtained by Mixolab and flour analytical properties were correlated with the quality of instant noodles including oil uptake, cooking quality and textural attributes. The Mixolab parameters dough development time and dough stability showed significant positive correlation with cooking time, cooked weight, overall acceptability, hardness, springiness, cohesiveness and chewiness of noodles, while negatively correlated with oil uptake and cooking loss, therefore, exhibiting a marked positive effect on quality of instant noodles. Lower protein breakdown represented by C2 torque was also positively related with overall acceptability, hardness, springiness, cohesiveness and chewiness of noodles. Stickiness/adhesiveness of noodles was revealed to be mainly conferred by falling number values ( R2 = 0.671) and damaged starch ( R2 = 0.523) content of wheat flour samples. Flour samples with lesser values of protein content, sodium dodecyl sulphate sedimentation volume, thermal stability of proteins, dough stability and dough development time were found to be linked with poor noodle quality. Medium strong flours performed better in noodle making, while weaker flours demonstrated poor noodle quality. Dough rheology of good noodle making flours was characterized with higher dough development time, dough stability, C2, C3, C4 as well as C5 values. Noodles with higher overall acceptability showed a more continuous and uniform protein starch matrix in comparison to the poor counterparts.
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Affiliation(s)
- Neelam Gulia
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India
| | - BS Khatkar
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India
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Limley HA, Crosbie GB, Lim KK, Williams HG, Diepeveen DA, Solah VA. Wheat Quality Requirements for Char Siew Bao Made from Australian Soft Wheat. Cereal Chem 2013. [DOI: 10.1094/cchem-11-12-0152-r] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Heri Ann Limley
- School of Public Health, Curtin Health Innovation Research Institute, Curtin University, Western Australia
- Cereal Partners Worldwide, Rutherglen, Victoria, Australia
| | - Graham Bruce Crosbie
- Previously Department of Agriculture and Food Western Australia; currently Crosbie Grain Quality Consulting, East Fremantle, Western Australia
| | | | - Hannah Grace Williams
- School of Public Health, Curtin Health Innovation Research Institute, Curtin University, Western Australia
| | | | - Vicky Ann Solah
- School of Public Health, Curtin Health Innovation Research Institute, Curtin University, Western Australia
- Corresponding author. Phone: +61 8 92662771. Fax: +61 8 92662958. E-mail:
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Ohm JB, Simsek S, Mergoum M. Modeling of Dough Mixing Profile Under Thermal and Nonthermal Constraint for Evaluation of Breadmaking Quality of Hard Spring Wheat Flour. Cereal Chem 2012. [DOI: 10.1094/cchem-07-11-0095] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jae-Bom Ohm
- U.S. Department of Agriculture (USDA), Agricultural Research Service, Red River Valley Agricultural Research Center, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, Fargo, ND. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA. USDA is an equal opportunity provider and employer
- Corresponding author. Phone: 701-239-1414. Fax: 701-239-1377. E-mail:
| | - Senay Simsek
- Department of Plant Sciences, North Dakota State University, Fargo, ND
| | - Mohamed Mergoum
- Department of Plant Sciences, North Dakota State University, Fargo, ND
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Liu Y, Ohm JB, Hareland G, Wiersma J, Kaiser D. Sulfur, Protein Size Distribution, and Free Amino Acids in Flour Mill Streams and Their Relationship to Dough Rheology and Breadmaking Traits. Cereal Chem 2011. [DOI: 10.1094/cchem-06-10-0086] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ya Liu
- Dept. of Cereal & Food Sciences, North Dakota State University, Fargo, ND
| | - Jae-Bom Ohm
- USDA/ARS Red River Valley Research Center, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, North Dakota State University, Fargo, ND. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
| | - Gary Hareland
- USDA/ARS Red River Valley Research Center, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, North Dakota State University, Fargo, ND. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
- Corresponding author. Phone: 701-239-1412. Fax: 701-239-1377. E-mail:
| | - Jochum Wiersma
- Dept. of Agronomy & Plant Genetics, University of Minnesota, St. Paul, MN
| | - Daniel Kaiser
- Dept. of Soil, Water, & Climate, University of Minnesota, St. Paul, MN
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Sandhu HPS, Manthey FA, Simsek S, Ohm JB. Comparison Between Potassium Bromate and Ozone as Flour Oxidants in Breadmaking. Cereal Chem 2011. [DOI: 10.1094/cchem-06-10-0085] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Harkanwal P. S. Sandhu
- Department of Plant Sciences, North Dakota State University, Fargo, ND
- Corresponding author. E-mail:
| | - Frank A. Manthey
- Department of Plant Sciences, North Dakota State University, Fargo, ND
| | - Senay Simsek
- Department of Plant Sciences, North Dakota State University, Fargo, ND
| | - Jae-Bom Ohm
- USDA-ARS, Wheat Quality Laboratory, Fargo, ND
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Ohm JB, Hareland G, Simsek S, Seabourn B, Maghirang E, Dowell F. Molecular Weight Distribution of Proteins in Hard Red Spring Wheat: Relationship to Quality Parameters and Intrasample Uniformity. Cereal Chem 2010. [DOI: 10.1094/cchem-06-10-0088] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jae-Bom Ohm
- USDA-ARS-RRVARC-NCSL, Cereal Crops Research Unit, Hard Spring & Durum Wheat Quality Laboratory, Fargo ND. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
- Corresponding author. Phone: 701-239-1414. Fax: 701-239-1377. E-mail address:
| | - Gary Hareland
- USDA-ARS-RRVARC-NCSL, Cereal Crops Research Unit, Hard Spring & Durum Wheat Quality Laboratory, Fargo ND. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
| | - Senay Simsek
- Department of Plant Sciences, North Dakota State University, Fargo, ND
| | - Bradford Seabourn
- USDA-ARS-CGAHR, Grain Quality & Structure Research Unit, Hard Winter Wheat Quality Laboratory, Manhattan, KS
| | | | - Floyd Dowell
- USDA-ARS-CGAHR, Engineering & Wind Erosion Research Unit, Manhattan, KS
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Ohm J, Klindworth D, Hareland G, Faris J, Elias E, Xu S. Variation in kernel characteristics and protein molecular weight distribution of Langdon durum-wild emmer wheat chromosome substitution lines. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2010.05.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Tsilo TJ, Ohm JB, Hareland GA, Anderson JA. Association of Size-Exclusion HPLC of Endosperm Proteins with Dough Mixing and Breadmaking Characteristics in a Recombinant Inbred Population of Hard Red Spring Wheat. Cereal Chem 2010. [DOI: 10.1094/cchem-87-2-0104] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Toi J. Tsilo
- Department of Agronomy and Plant Genetics, University of Minnesota, St. Paul, MN 55108
| | - Jae-Bom Ohm
- USDA-ARS-RRVARC-NCSL, Cereal Crops Research Unit, Hard Spring & Durum Wheat Quality Laboratory, NDSU Dept. 7640, PO Box 6050, Fargo ND 58102-6050. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
- Corresponding author. E-mail:
| | - Gary A. Hareland
- USDA-ARS-RRVARC-NCSL, Cereal Crops Research Unit, Hard Spring & Durum Wheat Quality Laboratory, NDSU Dept. 7640, PO Box 6050, Fargo ND 58102-6050. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
| | - James A. Anderson
- Department of Agronomy and Plant Genetics, University of Minnesota, St. Paul, MN 55108
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Affiliation(s)
- Y. L. Ong
- Oregon State University, Corvallis, OR 97331
| | - A. S. Ross
- Oregon State University, Corvallis, OR 97331
- Corresponding author. Phone: +1-541-737-9149. E-mail:
| | - D. A. Engle
- USDA-ARS Western Wheat Quality Laboratory, Pullman, WA 99164
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ZHANG YU, SIMSEK SENAY, CAMPANELLA OSVALDOH, OHM JAEB, CHANG HECTOR, REUHS BRADLEYL, MERGOUM MOHAMED. RHEOLOGICAL CHANGES IN REFRIGERATED DOUGH DURING STORAGE IN RELATION TO PROTEINS. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2009.00415.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Ohm JB, Hareland G, Simsek S, Seabourn B. Size-Exclusion HPLC of Protein Using a Narrow-Bore Column for Evaluation of Breadmaking Quality of Hard Spring Wheat Flours. Cereal Chem 2009. [DOI: 10.1094/cchem-86-4-0463] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jae-Bom Ohm
- USDA-ARS-RRVARC-NCSL, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, Fargo, ND. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
- Corresponding author. E-mail:
| | - Gary Hareland
- USDA-ARS-RRVARC-NCSL, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, Fargo, ND. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
| | - Senay Simsek
- Department of Plant Sciences, North Dakota State University, Fargo, ND
| | - Bradford Seabourn
- USDA-ARS-GMPRC, Grain Quality & Structure Research Unit, Hard Winter Wheat Quality Lab., Manhattan, KS
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25
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Ohm JB, Ross AS, Peterson CJ, Morris CF. Relationships of Quality Characteristics with Size-Exclusion HPLC Chromatogram of Protein Extract in Soft White Winter Wheats. Cereal Chem 2009. [DOI: 10.1094/cchem-86-2-0197] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- J. B. Ohm
- USDA-ARS-RRVARC-NCSL, Cereal Crops Research Unit, Wheat Quality Lab, Fargo, ND. Mention of a trademark or proprietary product does not constitute a guarantee or warranty of the product by Department of Agriculture and does not imply its approval to the exclusion of other products that also may be suitable
- Corresponding author. E-mail:
| | - A. S. Ross
- Dept. of Crop & Soil Science, Oregon State University, Corvallis, OR
| | - C. J. Peterson
- Dept. of Crop & Soil Science, Oregon State University, Corvallis, OR
| | - C. F. Morris
- USDA-ARS, Western Wheat Quality Lab, Pullman, WA
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26
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Ohm JB, Ross AS, Peterson CJ, Ong YL. Relationships of High Molecular Weight Glutenin Subunit Composition and Molecular Weight Distribution of Wheat Flour Protein with Water Absorption and Color Characteristics of Noodle Dough. Cereal Chem 2008. [DOI: 10.1094/cchem-85-2-0123] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- J.-B. Ohm
- USDA-ARS-RRVARC Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58105
- Corresponding author. Phone: 701-239-1414. Fax: 701-239-1377. E-mail address:
| | - A. S. Ross
- Dept. of Crop and Soil Science, Room 107 Crop Science Building, Oregon State University, Corvallis, OR 97331-3002
| | - C. J. Peterson
- Dept. of Crop and Soil Science, Room 107 Crop Science Building, Oregon State University, Corvallis, OR 97331-3002
| | - Y.-L. Ong
- Dept. of Crop and Soil Science, Room 107 Crop Science Building, Oregon State University, Corvallis, OR 97331-3002
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27
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Ross AS. Instrumental Measurement of Physical Properties of Cooked Asian Wheat Flour Noodles. Cereal Chem 2006. [DOI: 10.1094/cc-83-0042] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Andrew S. Ross
- Oregon State University, Department of Crop and Soil Science, Corvallis OR, 97331. Phone: 541-737-9149. E-mail:
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