scholarly journals Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties

2018 ◽  
Vol 55 (11) ◽  
pp. 4661-4674 ◽  
Author(s):  
Mehak Katyal ◽  
Amardeep Singh Virdi ◽  
Narpinder Singh ◽  
Nidhi Chopra ◽  
Amritpal Kaur ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Protein Profiling ◽  
Soft Wheat ◽  
Grain Hardness ◽  
Wheat Varieties

Relationships of protein composition, gluten structure, and dough rheological properties with short biscuits quality of soft wheat varieties

2020 ◽  
Vol 112 (3) ◽  
pp. 1921-1930
Author(s):  
Baoqiang Zheng ◽  
Hong Zhao ◽  
Qin Zhou ◽  
Jian Cai ◽  
Xiao Wang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Protein Composition ◽  
Soft Wheat ◽  
Wheat Varieties ◽  
Dough Rheological Properties ◽  
Gluten Structure

scholarly journals Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough

2021 ◽  
Vol 16 (1) ◽  
pp. 641-652
Author(s):  
Sławomir Franaszek ◽  
Bolesław Salmanowicz
Keyword(s):  
Molecular Weight ◽  
Rheological Properties ◽  
Common Wheat ◽  
High Performance ◽  
Triticum Aestivum L ◽  
Quality Parameters ◽  
Low Molecular Weight ◽  
Wheat Varieties ◽  
Breeding Lines ◽  
Capillary Zone

Abstract The main purpose of this research was the identification and characterization of low-molecular-weight glutenin subunit (LMW-GS) composition in common wheat and the determination of the effect of these proteins on the rheological properties of dough. The use of capillary zone electrophoresis and reverse-phase high-performance liquid chromatography has made it possible to identify four alleles in the Glu-A3 and Glu-D3 loci and seven alleles in the Glu-B3 locus, encoding LMW-GSs in 70 varieties and breeding lines of wheat tested. To determine the technological quality of dough, analyses were performed at the microscale using a TA.XT Plus Texture Analyzer. Wheat varieties containing the Glu-3 loci scheme (Glu-A3b, Glu-A3f at the Glu-A3 locus; Glu-B3a, Glu-B3b, Glu-B3d, Glu-B3h at the Glu-B3 locus; Glu-D3a, Glu-D3c at the Glu-D3 locus) determined the most beneficial quality parameters.

Physicochemical and Rheological Properties of Chinese Soft Wheat Flours and Their Relationships with Cookie-Making Quality

2012 ◽  
Vol 89 (5) ◽  
pp. 237-241 ◽  
Author(s):  
Zhiming Geng ◽  
Pingping Zhang ◽  
Jinbao Yao ◽  
Dan Yang ◽  
Hongxiang Ma ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Soft Wheat ◽  
Wheat Flours

scholarly journals Evaluation of new promising varieties of soft winter wheat breeding NSC "Institute of agriculture NAAS" for valuable economic traits

2021 ◽  
Author(s):  
A. Golodna ◽  
◽  
L. Holyk ◽  
◽  
Keyword(s):  
Winter Wheat ◽  
Grain Yield ◽  
Drought Resistance ◽  
Grain Quality ◽  
Winter Hardiness ◽  
Soft Wheat ◽  
Wheat Varieties ◽  
New Varieties ◽  
Soft Winter Wheat ◽  
High Yields

Winter soft wheat is one of the most important crops. New varieties of wheat should be characterized by a set of valuable economic characteristics, but the most relevant is the creation of varieties with high yields and grain quality, resistant to a complex of diseases and other negative factors. The aim of the study was to evaluate new promising varieties of winter soft wheat breeding of the NSC "Institute of Agriculture NAAS" for grain yield, winter hardiness, disease resistance and grain quality. Experimental studies were conducted at the NSC "Institute of Agriculture NAAS" in 2016-2020, research fields are located in the Fastiv district of Kyiv region. Different weather conditions over the years of research have contributed to a better and more comprehensive assessment of varieties on a set of valuable economic characteristics. During field experiments, the generally accepted technology of growing winter wheat was used. The area of the competitive variety testing site was 20.0 m2, repeated four times. Field, measuring and weighing, laboratory and mathematical and statistical methods were used during the research. In 2018, new varieties of soft winter wheat Krasunia Poliska, Mokosha, Pyriatynka, Fortetsia Poliska, Efektna and in 2020 the variety Zemlerob were transferred to the Ukrainian Institute of Plant Variety Examination for qualification examination. Varieties created in NSC "Institute of Agriculture NAAS" by the method of hybridization using as parent components varieties and lines of local and foreign breeding. The variety Krasunia Poliska, belongs to the Lutescens type, is characterized by high drought resistance, resistance to lodging, germination on stumps, grain shedding. The Mokosha variety, belongs to the Lutescens type, has high drought resistance, is resistant to lodging, germination on stumps and grain shedding. Variety Pyriatynka, belongs to the Lutescens type, has high drought resistance, resistance to lodging, germination on the stump, shedding. Fortetsia Poliska, belongs to the Alborbrum type, is characterized by high drought resistance, resistance to lodging, germination on the stump and shedding of grain. Variety Efektna, belongs to the Erythrospermum type, is short (plant height 64-80 cm), characterized by high drought resistance, resistance to lodging, germination on the stump, shedding. The variety of winter soft wheat Zemlerob, belongs to the Lutescens type, has high drought resistance, resistant to lodging, germination on the stump, shedding of grain. The highest grain yield on average over the years of testing was obtained in the variety Fortetsia Poliska - 7.31 t / ha, varieties Pyriyatynka and Zemlerob with indicators of 7.10 and 7.06 t / ha, respectively, were distinguished by high yields. The yields of Mokosha, Effektna and Krasunia Poliska ranged from 6.27 to 6.95 t / ha. According to the increased winter hardiness, the best varieties are Pyriatynka, Krasunia Poliska, Mokosha and Efektna with a score of 8.0-8.2 points. In the varieties Fortetsia Poliska and Zemlerob the score for winter hardiness was 7.8-7.9 points. Estimation of powdery mildew showed that the maximum percentage of lesions on average over the years of research was found in the variety Mokosha (25.5%). As the most stable selected varieties Efektna, Lisova pisnia, Pyriatynka and Fortetsia Poliska (1.7-11.6%). In terms of resistance to brown rust, all varieties showed high resistance, the damage did not exceed 8.0%. The most stable variety was Efektna (0.3%). The greatest damage to winter wheat varieties was found in leaf septoria, which ranged from 19.0 to 39.3%. The greatest resistance to this disease is determined in the cultivar Zemlerob. New wheat varieties should also be characterized by high levels of protein, gluten and other valuable traits that ensure grain quality. The highest protein content was determined in the grains of the varieties Efektna (11.67%), Mokosha (11.62%) and Krasuni Poliska (11.54%). According to the increased content of gluten, the varieties Krasunia Poliska, Lisova pisnia, Mokosha (19.22-19.66%) were distinguished. According to the highest indicators of sedimentation, the varieties Krasunia Poliska, Pyriatynka and Mokosha (34.50-34.84 %) should be noted, these varieties are also the best in terms of a comprehensive assessment of grain quality. New varieties of soft winter wheat Krasunia Poliska, Mokosha, Pyryatynka, Fortetsia Poliska, Efektna and Zemlerob breedibg of NSC "Institute of Agriculture NAAS" are characterized by high grain yield (up to 7.31 t / ha), increased winter hardiness and disease resistance, as well as good indicators of grain quality: protein content - up to 11.67%; gluten - up to 19.66%. The introduction of these varieties into production will allow to obtain high yields of quality grain.

scholarly journals Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 7033
Author(s):  
Dorota Gałkowska ◽  
Teresa Witczak ◽  
Mariusz Witczak
Keyword(s):  
Durum Wheat ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Angular Frequency ◽  
Wheat Varieties ◽  
Spelt Wheat ◽  
Component Content ◽  
The Individual ◽  
Quinoa Flour ◽  
Wheat Flours

The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa flour. All these flour sources are considered healthy grains of high bioactive component content. Research results were compared to durum wheat flour or spelt wheat flour systems. Differential scanning calorimeter (DSC) and a rapid visco analyzer (RVA) were used to investigate the phase transition behavior of the flours and pasting characteristics of the flours and dried pasta. Angular frequency sweep experiments and creep and recovery tests of the pasta dough were performed. The main components modifying the pasta dough structure were starch and water. Moreover, the proportion of the individual flours influenced the rheological properties of the dough. The durum wheat dough was characterized by the lowest values of the K′ and K″ parameters of the power law models (24,861 Pa·sn′ and 10,687 Pa·sn″, respectively) and the highest values of the instantaneous (J0) and retardation (J1) compliances (0.453 × 10−4 Pa and 0.644 × 10−4 Pa, respectively). Replacing the spelt wheat flour with the other ancient wheat flours and quinoa flour increased the proportion of elastic properties and decreased values of the J0 and J1 of the pasta dough. Presence of the quinoa flour increased pasting temperature (from 81.4 up to 83.3 °C) and significantly influenced pasting viscosities of the spelt wheat pasta samples. This study indicates a potential for using mixtures of spelt, einkorn, and emmer wheat flours with quinoa flour in the production of innovative pasta dough and pasta products.

scholarly journals PERSPECTIVE INTROGRESSIVE LINES OF SOFT SPRING WHEAT WITH AGROPYRON ELONGATUM GENES SUSTAINABLE TO SEPTORIOUS IN WESTERN SIBERIA

2018 ◽  
Vol 12 (3) ◽  
pp. 39-45
Author(s):  
Людмила Плотникова ◽  
Lyudmila Plotnikova ◽  
Айнура Сагындекова ◽  
Aynur Sagyndekova ◽  
Галина Бережкова ◽  
...  
Keyword(s):  
High Resistance ◽  
Western Siberia ◽  
Leaf Damage ◽  
Soft Wheat ◽  
Septoria Tritici ◽  
High Mass ◽  
Forest Steppe ◽  
Agropyron Elongatum ◽  
Wheat Varieties ◽  
Introgressive Lines

In Western Siberia, the resistance to septoria was tested for samples of wheatgrass of elongated Agropyron elongatum and introgressive lines of spring soft wheat with its genes, created at Omsk State Agrarian University. The experiments were conducted in the field in the forest-steppe zone of the south of Western Siberia (Omsk) in 2013-2016 on an annual natural infectious background. In 2013, the manifestations of septoriosis were weak, in 2014-2015 - moderate, and in 2016 epiphytoty was spread, which led to a severe defeat of varieties of West Siberian selection. A. elongatum samples showed immunity to the disease. In 2013, 15 promising wheat lines were identified that showed high or medium resistance to the Septoria tritici fungus, causing leaf spotting, and Parastagonospora nodorum, which affects leaves and spikes. The lines were predominantly in the middle or middle groups. According to the results of four-year experiments in contrasting weather conditions, the best lines on average showed higher productivity than, or comparable to, the standard varieties, mainly due to the increased number of productive stems of the plant and a high mass of 1000 grains. During the period of observation, there was an increase in the damage of wheat varieties and lines by the causative agents of Septoria, especially S. tritici. In 2013, 8 lines showed high resistance to leaf damage, 10 lines - ears. During the epiphytosis of 2016 year the resistance to S. tritici retained only 2 lines. The resistance to damage to the ear was more stable, in 2016, 6 lines were high, and 5 - medium resistant to P. nodorum. Two lines showed high resistance to septoriosis of leaves and ear. Dedicated lines are recommended for use in breeding soft wheat for resistance to disease.

SPECIFIC REACTION OF SPRING SOFT WHEAT VARIETIES TO WEATHER CONDITIONS

2020 ◽  
pp. 61-68
Author(s):  
A.I. Kincharov ◽  
T.Yu. Taranova ◽  
E.A. Dyomina
Keyword(s):  
Weather Conditions ◽  
Soft Wheat ◽  
Wheat Varieties ◽  
Specific Reaction ◽  
Spring Soft Wheat
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