Effect of L‐cysteine on the rheology and baking quality of doughs formulated with flour from five contrasting Canada spring wheat cultivars

2019 ◽  
Vol 97 (2) ◽  
pp. 235-247
Author(s):  
Patricia Tozatti ◽  
María Constanza Fleitas ◽  
Connie Briggs ◽  
Pierre Hucl ◽  
Ravindra N. Chibbar ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Wheat Cultivars ◽  
Baking Quality

Effect of Kernel Size and Mill Type on Protein, Milling Yield, and Baking Quality of Hard Red Spring Wheat

2015 ◽  
Vol 92 (1) ◽  
pp. 81-87 ◽  
Author(s):  
Tsogtbayar Baasandorj ◽  
Jae-Bom Ohm ◽  
Frank Manthey ◽  
Senay Simsek
Keyword(s):  
Spring Wheat ◽  
Kernel Size ◽  
Hard Red Spring Wheat ◽  
Baking Quality ◽  
Milling Yield

COMPARISON OF CANADIAN AND AMERICAN HARD RED SPRING WHEAT CULTIVARS

1985 ◽  
Vol 65 (4) ◽  
pp. 831-840 ◽  
Author(s):  
J. G. WATERER ◽  
L. E. EVANS
Keyword(s):  
Spring Wheat ◽  
Protein Quality ◽  
Wheat Cultivars ◽  
Hard Red Spring Wheat ◽  
Milling Quality ◽  
Grain Yields ◽  
Baking Quality ◽  
Low Protein ◽  
Milling Characteristics ◽  
Flour Yield

Comparisons were made between the yields and milling and baking properties of the Canadian hard red spring wheat cultivars Manitou, Glenlea, Neepawa, Benito and Columbus and the American cultivars Chris, Waldron, Butte, Coteau and Alex grown at six locations across Manitoba during 1982 and 1983. Glenlea consistently produced the highest grain yields but due to its low protein content performed poorly in the baking trials. Butte and Alex had good grain yields and excellent milling characteristics. Although they had low protein percentages their baking quality was excellent, indicating exceptional protein quality. Chris and Waldron had superior milling and baking characteristics but unacceptably low yields. Coteau appeared to be the best American cultivar tested, combining above-average yields with excellent milling and baking characteristics. Manitou and Neepawa had relatively low yields and only average milling and baking quality. Columbus appeared to be the best Canadian cultivar with acceptable grain yield, superior flour yield with excellent dough production and baking characteristics.Key words: Wheat quality, grain yields, milling quality, baking quality

Tocochromanol concentration, protein composition and baking quality of white flour of South African wheat cultivars

2014 ◽  
Vol 33 (2) ◽  
pp. 127-131 ◽  
Author(s):  
M.T. Labuschagne ◽  
N. Mkhatywa ◽  
B. Wentzel ◽  
E. Johansson ◽  
A. van Biljon
Keyword(s):  
South African ◽  
Protein Composition ◽  
Wheat Cultivars ◽  
Baking Quality ◽  
White Flour

scholarly journals Spring wheat mixtures in northern crop production: Quality characteristics

1987 ◽  
Vol 59 (1) ◽  
pp. 51-55
Author(s):  
H. Salovaara ◽  
R. Karjalainen
Keyword(s):  
Protein Content ◽  
Rheological Properties ◽  
Spring Wheat ◽  
Crop Production ◽  
Production Quality ◽  
Quality Characteristics ◽  
Wheat Cultivars ◽  
Breadmaking Quality ◽  
Experimental Plots

Mixtures of two or three spring wheat cultivars (Tähti/Kadett; Tähti/Kadett/ Tapio) were grown on experimental plots and the resulting crops were analyzed by selected procedures to indicate breadmaking quality. The quality tests included tests on the protein content, sedimentation values and rheological properties of doughs. Comparisons between mixtures and the means of pure components did not show any definite variations in terms of major quality characteristics. The quality of mixtures appears to be predictable from the performance of the pure components. The present study suggests that mixtures give equal quality compared with pure stands.

Genetic Improvement in Milling and Baking Quality of Hard Red Winter Wheat Cultivars, 1919 to 1988

Crop Science ◽  
1989 ◽  
Vol 29 (3) ◽  
pp. 626-631 ◽  
Author(s):  
T. S. Cox ◽  
M. D. Shogren ◽  
R. G. Sears ◽  
T. J. Martin ◽  
L. C. Bolte
Keyword(s):  
Winter Wheat ◽  
Genetic Improvement ◽  
Wheat Cultivars ◽  
Baking Quality ◽  
Hard Red Winter Wheat ◽  
Winter Wheat Cultivars ◽  
Red Winter Wheat

Protein Profile and Molecular Markers Related to the Baking Quality of Brazilian Wheat Cultivars

2017 ◽  
Vol 94 (3) ◽  
pp. 568-575 ◽  
Author(s):  
Renata de O. Dias ◽  
Moacil A. de Souza ◽  
Mônica R. Pirozi ◽  
Ludmilla de C. Oliveira ◽  
Adérico J. B. Pimentel
Keyword(s):  
Molecular Markers ◽  
Protein Profile ◽  
Wheat Cultivars ◽  
Baking Quality

Baking Quality of Bread Wheat Cultivars Damaged by Nysius simulans

2017 ◽  
Vol 94 (4) ◽  
pp. 670-676
Author(s):  
Malena Moiraghi ◽  
Lorena S. Sciarini ◽  
Franco Gil ◽  
Gabriel Galván ◽  
Gabriela T. Pérez
Keyword(s):  
Bread Wheat ◽  
Wheat Cultivars ◽  
Baking Quality

scholarly journals Influence of irrigation and nitrogen fertilization on grain yield and some baking quality characteristics of spring wheat

1975 ◽  
Vol 47 (3) ◽  
pp. 166-180
Author(s):  
Paavo Elonen ◽  
Sirkka-Liisa Rinne ◽  
Hilkka Suomela
Keyword(s):  
Grain Yield ◽  
Protein Content ◽  
Spring Wheat ◽  
Nitrogen Fertilization ◽  
Quality Characteristics ◽  
Falling Number ◽  
Grain Yields ◽  
Baking Quality ◽  
Additional Nitrogen

In the years 1967—70 twelve irrigation experiments of spring wheat were carried out in southern Finland (60-62° N, 22-26° E). Sprinkler irrigation (2 X 30 mm) increased the grain yields on an average by 1240±470kg/ha (from 2740 to 3980 kg) or 45±17 %. The increases in yield were significant on clay soils (9 trials) and loam (1 trial) but insignificant on fines and (1 trial) and mould (1 trial). Additional nitrogen fertilization (from 76 to 143kg/ha N) increased the grain yields on an average by 350± 200 kg/ha or 11±6 %. The ripening of wheat was significantly promoted by irrigation in one year but slightly retarded in three years. Nitrogen fertilization slightly retarded ripening every year The falling number of grains tended to be slightly improved by irrigation (from 285 to 321, on an average), but in most trials irrigation and nitrogen fertilization had no significant influence on the falling number. Irrigation decreased the crude protein content of grains in all trials, on an average by 2.2 ± 0.7 %-units (from 16.3 to 14.1%). This unfavourable effect was, however, avoided with additional nitrogen which increased the protein content by 1.9±0.4%-units (from 14,3 to 16.2 %). The effects of irrigation and nitrogen fertilization on those characteristics of wheat that are correlated with protein, were similar to the effects on the protein content. Thus, irrigation decreased the zeleny value (from 64 to 53 ml), cold viscosity (from 214 to 114 seconds), water absorption (from 66.5 to 64.9 %) and the valorimeter value (from 68 to 60), while these characteristics were improved by nitrogen fertilization. Irrigation did not decrease the Pelshenke value but increased significantly the ratio of the Pelshenke value/protein content (from 5,1 to 6.1). This indicates that the quality of protein was improved by irrigation, while the effect of nitrogen fertilization was the reverse. In fact, irrigation and additional nitrogen fertilization affected the quantity and quality of protein and the baking quality characteristics of wheat in opposite directions but the quantity of grain yield in the same direction. With these two methods combined it was possible to produce 60 % higher grain yields without any noteworthy changes in the baking quality characteristics of spring wheat.

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