scholarly journals Predictive Ability of Four Small‐Scale Quality Tests for Dough Rheological Properties and Baking Quality in Hard Red Spring Wheat

2021 ◽  
Author(s):  
Sintayehu D. Daba ◽  
Senay Simsek ◽  
Andrew J. Green
Keyword(s):  
Rheological Properties ◽  
Spring Wheat ◽  
Predictive Ability ◽  
Small Scale ◽  
Hard Red Spring Wheat ◽  
Baking Quality ◽  
Dough Rheological Properties

scholarly journals Evaluating milling and baking quality associated with a Fusarium head blight resistance-enhancing genome deletion in wheat

2021 ◽  
Author(s):  
David F. Garvin ◽  
Linda Dykes
Keyword(s):  
Fusarium Head Blight ◽  
Spring Wheat ◽  
Fusarium Head Blight Resistance ◽  
Seed Storage ◽  
Isogenic Line ◽  
Head Blight ◽  
Hard Red Spring Wheat ◽  
Baking Quality ◽  
Wide Range ◽  
End Use

AbstractWheat (Triticum aestivum L.) breeding involves improvement of a wide range of traits. However, selection for these traits is only acceptable if the end use quality of the wheat is not compromised. In hard red spring wheat, the predominant end use of flour is bread. In this study, milling and baking quality characteristics were compared in the hard red spring wheat ‘Apogee’ and a near-isogenic line of Apogee (‘A30’) that contains a spontaneous segmental deletion of the long arm of chromosome arm 3DL that is associated with enhanced resistance to Fusarium head blight caused by the fungal pathogen Fusarium graminearum (Schwabe). Apogee and A30 were grown together in replicated greenhouse experiments, and the resultant grain was used to compare a diverse spectrum of grain characteristics and milling and baking properties of the grain in the two wheat genotypes. The major difference detected was a significant increase in protein content in A30, which had nearly 21% more flour protein than Apogee. This difference did not affect any of the flour properties or baking characteristics evaluated, suggesting that the increased protein concentrations in A30 are not associated with the principal seed storage properties associated with baking quality. These results indicate that despite the size of the deletion in A30, no key genes associated with end use quality are located on that chromosome segment. The deletion may therefore find use in efforts to enhance Fusarium head blight in hard red spring wheat.

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

Unexpected Strengthening Effects of a Coarse Wheat Bran on Dough Rheological Properties and Baking Quality

1997 ◽  
Vol 25 (1) ◽  
pp. 77-82 ◽  
Author(s):  
Özen Özboy ◽  
Hamit Köksel
Keyword(s):  
Rheological Properties ◽  
Wheat Bran ◽  
Baking Quality ◽  
Dough Rheological Properties

EFFECTS OF HIGH RATES OF NITROGEN ON NEEPAWA WHEAT GROWN UNDER IRRIGATION II. MILLING AND BAKING QUALITY

1977 ◽  
Vol 57 (2) ◽  
pp. 337-350 ◽  
Author(s):  
K. H. TIPPLES ◽  
S. DUBETZ ◽  
G. N. IRVINE
Keyword(s):  
Spring Wheat ◽  
Triticum Aestivum L ◽  
Fertilizer Application ◽  
Quality Data ◽  
Hard Red Spring Wheat ◽  
Baking Quality ◽  
Study Results ◽  
Southern Alberta ◽  
Moisture Basis ◽  
Growing Conditions

Forty-one composites of a hard red spring wheat (Triticum aestivum L. cv. Neepawa), grown under irrigation in five fertilizer trials at four locations in Southern Alberta over a period of 3 yr, were subjected to milling, baking and allied tests. Very high protein content (e.g. over 17% on a 13.5% moisture basis) was associated in several instances with a marked weakening of physical dough characteristics and a deterioration in baking quality. Quality data from commercial railway carlots of Canadian red spring wheat were used to put the fertilizer study results into perspective and to show that although certain combinations of high nitrogen fertilizer application with location, cultivar and growing conditions may cause undesirable deterioration in baking quality, this is unlikely to cause problems in cargo quantities of wheat.

Responses of Flour Quality and Dough Rheological Properties to Si-tobion avenae F. Inoculated in Spring Wheat

2009 ◽  
Vol 35 (12) ◽  
pp. 2273-2279 ◽  
Author(s):  
Gui-Ying SHI ◽  
Xun-Wu SHANG ◽  
Hua-Jun WANG ◽  
Xiao-Le MA ◽  
Bing-Fen HU ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Spring Wheat ◽  
Flour Quality ◽  
Dough Rheological Properties

Seeding Rate and Nitrogen Management on Milling and Baking Quality of Hard Red Spring Wheat Genotypes

Crop Science ◽  
2008 ◽  
Vol 48 (2) ◽  
pp. 749-755 ◽  
Author(s):  
Brian N. Otteson ◽  
Mohamed Mergoum ◽  
Joel K. Ransom
Keyword(s):  
Spring Wheat ◽  
Nitrogen Management ◽  
Seeding Rate ◽  
Hard Red Spring Wheat ◽  
Wheat Genotypes ◽  
Baking Quality

Registration of ‘Bolles’ Hard Red Spring Wheat with High Grain Protein Concentration and Superior Baking Quality

2018 ◽  
Vol 12 (2) ◽  
pp. 215-221 ◽  
Author(s):  
J. A. Anderson ◽  
J. J. Wiersma ◽  
G. L. Linkert ◽  
S. K. Reynolds ◽  
J. A. Kolmer ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Protein Concentration ◽  
Grain Protein ◽  
Grain Protein Concentration ◽  
Hard Red Spring Wheat ◽  
Baking Quality

Registration of ‘Duclair’ Hard Red Spring Wheat

2011 ◽  
Vol 5 (3) ◽  
pp. 349-352 ◽  
Author(s):  
S. P. Lanning ◽  
G. R. Carlson ◽  
P. F. Lamb ◽  
D. Nash ◽  
D. M. Wichman ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Hard Red Spring Wheat

Hybrid Vigor in Hard Red Spring Wheat Crosses 1

Crop Science ◽  
1970 ◽  
Vol 10 (3) ◽  
pp. 220-223 ◽  
Author(s):  
Darrell. G. Wells ◽  
Charles L. Lay
Keyword(s):  
Spring Wheat ◽  
Hybrid Vigor ◽  
Hard Red Spring Wheat
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