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Trevisan S, Salimi Khorshidi A, Scanlon MG. Relationship between nitrogen functionality and wheat flour dough rheology: extensional and shear approaches. Food Res Int 2022; 162:112049. [DOI: 10.1016/j.foodres.2022.112049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/09/2022] [Accepted: 10/12/2022] [Indexed: 11/04/2022]
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2
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Laidig F, Hüsken A, Rentel D, Piepho HP. Protein use efficiency and stability of baking quality in winter wheat based on the relation of loaf volume and grain protein content. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2022; 135:1331-1343. [PMID: 35088105 PMCID: PMC9033720 DOI: 10.1007/s00122-022-04034-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Accepted: 01/06/2022] [Indexed: 05/13/2023]
Abstract
A novel approach based on the loaf volume-grain protein content relation is suggested to consider the static protein use efficiency and stability as efficient quality-related descriptors for wheat varieties. The most important trait for baking quality of winter wheat is loaf volume (V). It is mostly determined by grain protein content (GPC) and quality. New varieties with a high potential of grain protein use efficiency (ProtUE) are very important for reducing the surplus use of nitrogen fertilizer in areas where nitrogen leaching is large. This is also an important goal of agricultural policies in the European Union. Additionally, ProtUE needs to be very stable across environments in the face of progressing climate change with more volatile growing conditions. We evaluated a new approach to assess ProtUE and stability based on the V-GPC relationship instead of using only single traits. The study comprised 11,775 baking tests from 355 varieties grown 1988-2019 in 668 different environments in Germany. V was predicted by quadratic and linear regression functions for quality groups, indicating a reduction of ProtUE from 1988 to 2019. We introduced a dynamic and a static approach to assess ProtUE and stability as potential criteria in variety registration. We found a considerably lower heritability of the dynamic ProtUE (h2 = 43%) compared to the static ProtUE (h2 = 92%) and a lower dynamic stability (h2 = 32%) than for the static stability (h2 = 51%). None of these measures is in conflict with the selection for high V. In particular, V and static ProtUE are strongly genetically associated (r = 0.81), indicating an advantage of the static over the dynamic approach.
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Affiliation(s)
- Friedrich Laidig
- Institute of Crop Science, University of Hohenheim, Biostatistics Unit, Fruwirthstrasse 23, 70599, Stuttgart, Germany.
| | - Alexandra Hüsken
- Department of Safety and Quality of Cereals, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Schuetzenberg 12, 32756, Detmold, Germany
| | - Dirk Rentel
- Bundessortenamt, Osterfelddamm 60, 30627, Hannover, Germany
| | - Hans-Peter Piepho
- Institute of Crop Science, University of Hohenheim, Biostatistics Unit, Fruwirthstrasse 23, 70599, Stuttgart, Germany
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Akman H, Karaduman Y. Evaluating technological quality of cultivated Triticum species, interspecific, and intergeneric hybrids for wheat-based products and breeding programs. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103188] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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4
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Arai C, Hirose R, Tozaki M, Nakamura S, Yamaguchi S, Suzuki M, Miyamori K, Noguchi T, Takano K. Effect of acid‐soluble wheat protein addition on the quality of bread prepared from molded frozen dough. Cereal Chem 2021. [DOI: 10.1002/cche.10414] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Rieko Hirose
- Food Processing Center Faculty of Applied Bioscience Tokyo University of Agriculture Setagaya‐ku Japan
| | | | | | | | | | | | - Tomohiro Noguchi
- Food Processing Center Faculty of Applied Bioscience Tokyo University of Agriculture Setagaya‐ku Japan
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Takač V, Tóth V, Rakszegi M, Mikić S, Mirosavljević M, Kondić-Špika A. Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production. Foods 2021; 10:156. [PMID: 33450999 PMCID: PMC7828489 DOI: 10.3390/foods10010156] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 12/28/2020] [Accepted: 12/30/2020] [Indexed: 01/19/2023] Open
Abstract
The unique rheological properties of bread wheat dough and the breadmaking quality of its flour are the main factors responsible for the global distribution and utilization of wheat. Recently, interest in the production and expansion of spelt wheat has been boosted due to its significance in the production of healthy food, mostly originated from organic production. The aim of this study was to examine and compare quality parameters (gluten content, Zeleny sedimentation volume, farinograph dough properties), protein content and composition (by the Dumas method, Size Exclusion (SE) and Reversed Phase (RP) High Performance Liquid Chromatography (HPLC) analyses) of five bread and five spelt wheat varieties grown under conventional and organic production in Hungary and under conventional production in Serbia. Most of the analyzed traits showed significant differences between varieties, wheat species and growing sites. Total protein content was significantly higher in spelt than in bread wheat and under conventional than under organic production. In comparison to spelt, bread wheat showed better breadmaking quality, characterized by a higher amount of glutenins (in particular high molecular weight glutenin subunits) and unextractable polymeric proteins. The proportion of the gliadins was also found to be different under conventional and organic systems. Spelt Ostro and Oberkulmer-Rotkorn and bread wheat varieties Balkan, Estevan and Pobeda proved suitable for low input and organic systems.
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Affiliation(s)
- Verica Takač
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.M.); (M.M.); (A.K.-Š.)
| | - Viola Tóth
- Centre for Agricultural Research, Agricultural Institute, Brunszvik u. 2, 2462 Martonvásár, Hungary; (V.T.); (M.R.)
| | - Marianna Rakszegi
- Centre for Agricultural Research, Agricultural Institute, Brunszvik u. 2, 2462 Martonvásár, Hungary; (V.T.); (M.R.)
| | - Sanja Mikić
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.M.); (M.M.); (A.K.-Š.)
| | - Milan Mirosavljević
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.M.); (M.M.); (A.K.-Š.)
| | - Ankica Kondić-Špika
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.M.); (M.M.); (A.K.-Š.)
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Arai C, Hirose R, Tozaki M, Nakamura S, Yamaguchi S, Suzuki M, Miyamori K, Noguchi T, Takano K. Effect of adding acid‐soluble wheat protein to dough on quality stabilization of products in bread‐making. Cereal Chem 2020. [DOI: 10.1002/cche.10293] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - Rieko Hirose
- Food Processing Center Faculty of Applied Bioscience Tokyo University of Agriculture Tokyo Japan
| | | | | | | | | | | | - Tomohiro Noguchi
- Food Processing Center Faculty of Applied Bioscience Tokyo University of Agriculture Tokyo Japan
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7
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Kaplan Evlice A, Pehlivan A, Sanal T, Salantur A, Kilic G, Dugan G, Boyaci IH, Koksel H. Utilization potential of Glutograph in wheat breeding programs and the influence of genotype and environment on bread wheat quality. Cereal Chem 2020. [DOI: 10.1002/cche.10279] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Asuman Kaplan Evlice
- Food Technology Department Central Research Institute for Field Crops Ankara Turkey
| | - Aliye Pehlivan
- Food Technology Department Central Research Institute for Field Crops Ankara Turkey
| | - Turgay Sanal
- Food Technology Department Central Research Institute for Field Crops Ankara Turkey
| | - Ayten Salantur
- Breeding and Genetics Department Central Research Institute for Field Crops Ankara Turkey
| | - Gokhan Kilic
- Breeding and Genetics Department Central Research Institute for Field Crops Ankara Turkey
| | | | | | - Hamit Koksel
- Food Engineering Department Hacettepe University Ankara Turkey
- Nutrition and Dietetics Department Istinye University Istanbul Turkey
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Tóth B, van Biljon A, Labuschagne M. Influence of low soil nitrogen and phosphorus on gluten polymeric and monomeric protein distribution in two high quality spring wheat cultivars. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102867] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Nhan MT, Copeland L. Genotype and environment effects on the susceptibility of wheat starch to amylolysis. STARCH-STARKE 2017. [DOI: 10.1002/star.201700058] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Minh Tri Nhan
- Sydney Institute of Agriculture, School of Life and Environmental Sciences; The University of Sydney; NSW Australia
| | - Les Copeland
- Sydney Institute of Agriculture, School of Life and Environmental Sciences; The University of Sydney; NSW Australia
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Nhan MT, Copeland L. Effect of variety and growing environment on pasting and thermal properties of wheat starch. STARCH-STARKE 2015. [DOI: 10.1002/star.201500243] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Minh Tri Nhan
- Faculty of Agriculture Environment; The University of Sydney; NSW Australia
| | - Les Copeland
- Faculty of Agriculture Environment; The University of Sydney; NSW Australia
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Characterization of common wheat flours (Triticum aestivum L.) through multivariate analysis of conventional rheological parameters and gluten peak test indices. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.029] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Marti A, Augst E, Cox S, Koehler P. Correlations between gluten aggregation properties defined by the GlutoPeak test and content of quality-related protein fractions of winter wheat flour. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.10.010] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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13
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Nhan MT, Copeland L. Effects of genotype and growing locations on properties of wheat starch gels. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12850] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Minh Tri Nhan
- College of Agriculture and Applied Biology; Can Tho University; Can Tho City Vietnam
| | - Les Copeland
- Faculty of Agriculture and Environment; University of Sydney; Sydney NSW 2006 Australia
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Hasniza M. Z. N, Copeland L, Wilkes MA. Globulin Expression in Grain of Australian Hard Wheat Cultivars Is Affected by Growth Environment. Cereal Chem 2014. [DOI: 10.1094/cchem-05-13-0108-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Noor Hasniza M. Z.
- Faculty of Agriculture and Environment, University of Sydney, NSW 2006, Australia
- Kulliyyah of Science, International Islamic University of Malaysia, Kuantan, Pahang, Malaysia
| | - Les Copeland
- Faculty of Agriculture and Environment, University of Sydney, NSW 2006, Australia
- Corresponding author. Phone: +61 2 8627 1017. Fax: +61 2 8627 1099. E-mail:
| | - Meredith A. Wilkes
- Faculty of Agriculture and Environment, University of Sydney, NSW 2006, Australia
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