Nutrient Composition Diversity□ in Wild and Common Wheat Grains

Effect of maize crop residue density onFusariumhead blight and on deoxynivalenol contamination of common wheat grains

Cereal Research Communications ◽

10.1556/crc.38.2010.4.12 ◽

2010 ◽

Vol 38 (4) ◽

pp. 550-559 ◽

Cited By ~ 19

Author(s):

M. Blandino ◽

A. Pilati ◽

A. Reyneri ◽

D. Scudellari

Keyword(s):

Common Wheat ◽

Crop Residue ◽

Maize Crop ◽

Wheat Grains

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Effects of Milling and Baking Processes on Bread Quality: A Case in Kamise, Ethiopia

10.21203/rs.3.rs-982075/v1 ◽

2021 ◽

Author(s):

Tihitinna Asmellash Belay ◽

Tollosa Geleta ◽

Girma Kibatu

Keyword(s):

Nutritional Quality ◽

Nutrient Composition ◽

Bread Quality ◽

Standard Methods ◽

Wheat Grains ◽

Fermentation Parameters ◽

Wheat Flours

Abstract Milling and baking are processes which determine bread quality. Proximate compositions of wheat grains and flour samples from one central milling factory and bread samples from different bakeries in Kamise, Ethiopia were determined using standard methods in the laboratory. The fat and ash contents decreased by milling wheat grains; whereas, the moisture, protein and fat contents of the wheat flours increased in bread samples after baking. Highest amounts of Mg (243.25± 2.5 mg/Kg) and Ca (350.40 ± 2.2 mg/Kg) were found in the bread; while lowest concentrations of Mg (81.25 ± 0.15 mg/Kg) and a higher Ca concentrations (110.75 ± 0.2mg/Kg) were observed in flour samples. Significantly highest amount iron was obtained in the grains than in the flour and bread samples; indicating loss of iron in milling and baking processes. Lead was found on bread samples than in the grain or flour samples, indicative of the presence of contamination during baking processes. The variations between samples due to milling and differences in baking processes which could be as a result of differences in water used, additives and fermentation parameters. The evaluation of milling and baking processes in affecting nutrient composition are important to control the nutritional quality of bread.

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Effects of genotype and weed control on the nutrient composition of winter spelt (Triticum aestivumssp.speltaL.) and common wheat (Triticum aestivumssp. vulgare)

Acta Agriculturae Scandinavica Section B - Soil & Plant Science ◽

10.1080/09064710.2015.1062533 ◽

2015 ◽

Vol 66 (1) ◽

pp. 27-35

Author(s):

Wioletta Biel ◽

Anna Jaroszewska ◽

Sławomir Stankowski ◽

Józef Sadkiewicz ◽

Paulina Bośko

Keyword(s):

Weed Control ◽

Common Wheat ◽

Nutrient Composition

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Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains

European Food Research and Technology ◽

10.1007/s00217-021-03729-7 ◽

2021 ◽

Author(s):

Wioletta Biel ◽

Anna Jaroszewska ◽

Sławomir Stankowski ◽

Magdalena Sobolewska ◽

Jagoda Kępińska-Pacelik

Keyword(s):

Chemical Composition ◽

Common Wheat ◽

Genotypic Differences ◽

Crude Fibre ◽

Einkorn Wheat ◽

Wheat Grains ◽

Performance Quality ◽

Cross Linkage ◽

Bread Production ◽

Iron Manganese

AbstractThe chemical composition of 4 spring wheat species was analyzed: einkorn (Triticum monococcum) (local cv.), emmer (Triticum dicoccon) (Lamella cv.), spelt (Triticum spelta) (Wirtas cv.), and common wheat (Triticum aestivum) (Rospuda cv.). Mean emmer and einkorn yield was significantly lower than that of common wheat. The analyses of the wheat grain included the content of total protein, crude ash, crude fat, crude fibre, carbohydrates, phosphorus, potassium, magnesium, calcium, copper, iron, manganese, and zinc. The grains of the tested ancient wheats were richer in protein, lipids, crude fibre, and crude ash than the common wheat grains. The significantly highest levels of crude protein, ether extract, and crude ash were found in einkorn. As the protein concentration in the grain increased, the calcium, magnesium, and potassium levels increased, and the zinc and manganese levels decreased. Genotypic differences between the studied wheats were reflected in the concentrations of the minerals and nutrients, an observation which can be useful in further cross-linkage studies. Dough made from common wheat and spelt flour showed better performance quality classifying it to be used for bread production. In turn, flour from emmer and einkorn wheat may be intended for pastry products, due to short dough development time and constancy as well as high softening.

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Biofortification of Common Wheat Grains with Combined Ca, Mg, and K through Foliar Fertilisation

Agronomy ◽

10.3390/agronomy11091718 ◽

2021 ◽

Vol 11 (9) ◽

pp. 1718

Author(s):

Francesca Cobalchin ◽

Mirko Volpato ◽

Alberto Modena ◽

Luisa Finotti ◽

Francesco Manni ◽

...

Keyword(s):

Common Wheat ◽

Concentration Ratio ◽

Protein Hydrolysate ◽

Wheat Varieties ◽

Wheat Grains ◽

The Poor ◽

Low Concentrations ◽

Lower Extent ◽

Preliminary Study ◽

Foliar Fertilisation

Common wheat grains are characterised by low concentrations of Ca, K, and Mg, which can be partially removed with the bran during milling processes. This preliminary study investigated the effects of foliar fertilisation at the earing stage with nitrates of Ca, Mg, and K contemporarily, together with a small amount of urea and protein hydrolysate as potential carriers, in two contrasting common wheat varieties, i.e., Solehio (medium proteins content) and Vivendo (high proteins content). Based on the preliminary grain-to-straw concentration ratio of these minerals, two biofortification targets were applied in order to increase their grain contents by +20% and +40%, in comparison with untreated controls. Here, we demonstrate that the highest fertilisation dose was effective in increasing grain K by 13% and Mg by 16% in Vivendo, and Ca by 7% in Solehio, with no boosting effects of the co-formulants urea and protein hydrolysate. In addition to some qualitative benefits due to nitrates supply, negligible phytotoxicity symptoms were observed, as revealed by the NDVI vegetational index dynamics. Although the biofortification target was not fully achieved, this study firstly reports the possibility to increase at the same time Mg and K, and to a lower extent Ca in wheat grains. It is concluded that efficient multiple biofortification should consider a variety-depend response, while further studies are necessary to investigate the effects of different fertilisation timings and doses for improving the poor mineral translocation to the grains.

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Rheological properties of dough and baking quality of products using coloured wheat

Plant Soil and Environment ◽

10.17221/62/2018-pse ◽

2018 ◽

Vol 64 (No. 5) ◽

pp. 203-208 ◽

Cited By ~ 1

Author(s):

Hřivna Luděk ◽

Zigmundová Veronika ◽

Burešová Iva ◽

Maco Roman ◽

Vyhnánek Tomáš ◽

...

Keyword(s):

Rheological Properties ◽

Common Wheat ◽

Water Loss ◽

Specific Volume ◽

Complex Viscosity ◽

Wheat Grains ◽

Baking Quality ◽

Oscillatory Rheometry ◽

Quality Of Products

The experiment included testing of rheological properties of dough as well as the baking quality of bread flour and bran obtained by grinding coloured wheat grains with purple pericarp (cultivars Rosso, Konini and PS Karkulka) and blue aleurone (cv. Scorpion). Common wheat cv. Mulan was used for comparison. Formulas containing 10, 15 and 20% of bran were prepared. The addition of bran increased the water loss during baking by an average of 1.28%, specific volume of bread decreased by 2 to 10 mL, and the ratio number decreased from 0.57 to 0.51. The dynamic oscillatory rheometry simulated processes occurring during baking. A higher content of bran increased the complex viscosity of dough. In the initial stages of heating, the increasing presence of bran promoted dough weakening. Starch gelatinization was also influenced by the content of bran.

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The mineral nutrient composition of wheat grains from ears grown to maturity in the field or cultured in media containing different concentrations of P, Mg, K and Ca

Seed Science Research ◽

10.1017/s0960258500002452 ◽

1994 ◽

Vol 4 (4) ◽

pp. 407-413 ◽

Cited By ~ 1

Author(s):

Graeme D. Batten ◽

Irene Ockenden ◽

John N. A. Lott

Keyword(s):

Mineral Nutrients ◽

Essential Elements ◽

Nutrient Composition ◽

Mineral Nutrient ◽

Control Solution ◽

Wheat Grains ◽

Aleurone Cells ◽

Major Cations ◽

Cereal Plants ◽

Sterile Control

AbstractA study was conducted to assess the effect of the supply of phosphorus and the major cations on the mineral nutrient composition of whole mature wheat grains and the electron-dense globoid crystals found in the aleurone cells. Ears of wheat plants, growing in the field, were detached after anthesis. The ears were cultured to maturity in a sterile control solution which contained all essential elements. Other ears were cultured in solutions which contained no phoshorus, no calcium, no magnesium, combinations of these (−P, −Ca; −P, −Mg) or a solution which contained additional potassium but no phosphorus, calcium or magnesium. Ears cultured in the control solution produced grains with higher concentrations of P, Mg, K and Ca than grains from ears which matured on plants in the field. All the −P treatments produced grains with lower concentrations of P and higher concentrations of Mg, K and Ca than the plants grown in the field. The appearance and elemental composition of the globoid crystals in the aleurone cells support the hypotheses that the size of globoid crystals is regulated, in part, by the amount of phosphorus deposited in the grain and also by the relative proportions of K, Mg and Ca in the tissue. The culture of individual ears of cereal plants is a useful technique by which to study the transfer to and deposition of mineral nutrients in cereal grains.

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