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Longin C, Beck H, Gütler A, Gütler H, Heilig W, Zimmermann J, Bischoff S, Würschum T. Influence of wheat variety and dough preparation on FODMAP content in yeast-leavened wheat breads. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103021] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Longin F, Beck H, Gütler H, Heilig W, Kleinert M, Rapp M, Philipp N, Erban A, Brilhaus D, Mettler-Altmann T, Stich B. Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles. Food Res Int 2020; 129:108748. [PMID: 32036907 DOI: 10.1016/j.foodres.2019.108748] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 10/01/2019] [Accepted: 10/04/2019] [Indexed: 10/25/2022]
Abstract
Bread aroma is the principal characteristic perceived by the consumer yet it is mostly disregarded in the product chain. The main aim of this study was to evaluate the potential to include bread aroma as a new target criterion into the wheat product chain. The objectives of our study were to (i) quantify the influence of genetic versus environmental factors on the bread aroma and quality characteristics, (ii) evaluate whether bread baked from modern wheat varieties differ in terms of aroma from those baked from old varieties, and (iii) compare genomic and metabolomic approaches for their efficiency to predict bread aroma and quality characteristics in a wheat breeding program. Agronomic characters as well as bread aroma and quality traits were assessed for 18 old and 22 modern winter wheat varieties evaluated at up to three locations in Germany. Metabolite profiles of all 120 flour samples were collected using a 7200 GC-QTOF. Considerable differences in the adjusted entry means for all examined bread aroma and quality characters were observed. For aroma, which was rated on a scale from 1 to 9, the adjusted entry means varied for the 40 wheat varieties between 3 and 8. In contrast, the aroma of bread prepared from old and modern wheat varieties did not differ significantly (P < 0.05). Bread aroma was not significantly (P < 0.05) correlated with grain yield, which suggested that it is possible to select for the former character in wheat breeding programs without reducing the gain of selection for the latter. Finally, we have shown that bread aroma can be better predicted using a combination of metabolite and SNP genotyping profiles instead of the SNP genotyping profile only. In conclusion, we have illustrated possibilities to increase the quality of wheat for consumers in the product chain.
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Affiliation(s)
- Friedrich Longin
- State Plant Breeding Institute, Univ. of Hohenheim, 70599 Stuttgart, Germany
| | | | | | | | - Michael Kleinert
- Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, 8820 Wädenswil, Switzerland
| | - Matthias Rapp
- State Plant Breeding Institute, Univ. of Hohenheim, 70599 Stuttgart, Germany
| | - Norman Philipp
- Department of Breeding Research, Leibniz Institute of Plant Genetics and Crop Plant Research(IPK), 06466 Gatersleben, Germany
| | - Alexander Erban
- Department of Molecular Physiology, Max-Planck-Institute of Molecular Plant Physiology, 14476 Golm, Germany
| | - Dominik Brilhaus
- Institute of Plant Biochemistry, Heinrich Heine University, 40225 Düsseldorf, Germany; Plant Metabolism and Metabolomics Laboratory, Heinrich Heine University, 40225 Düsseldorf, Germany; Cluster of Excellence on Plant Sciences (CEPLAS), Heinrich Heine University, 40225 Düsseldorf, Germany
| | - Tabea Mettler-Altmann
- Institute of Plant Biochemistry, Heinrich Heine University, 40225 Düsseldorf, Germany; Plant Metabolism and Metabolomics Laboratory, Heinrich Heine University, 40225 Düsseldorf, Germany; Cluster of Excellence on Plant Sciences (CEPLAS), Heinrich Heine University, 40225 Düsseldorf, Germany
| | - Benjamin Stich
- Cluster of Excellence on Plant Sciences (CEPLAS), Heinrich Heine University, 40225 Düsseldorf, Germany; Institute of Quantitative Genetics and Genomics of Plants, Heinrich Heine University, 40225 Düsseldorf, Germany.
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