Selection of wheat breeders' lines for improved baking quality based on their free lipid content

1991 ◽  
Vol 42 (5) ◽  
pp. 715 ◽  
Author(s):  
JF Panozzo ◽  
F Bekes ◽  
L O'Brien ◽  
A Khan
Keyword(s):  
Lipid Content ◽  
Extraction Methods ◽  
Breeding Program ◽  
Lower Amount ◽  
Small Scale ◽  
Loaf Volume ◽  
Baking Quality ◽  
Free Lipid ◽  
Large Numbers ◽  
Wheat Lines

To determine if a relationship exists between the amount of extracted lipid and loaf volume, the free lipid content in wholemeal wheat and flour samples was extracted using n-hexane. Three different extraction methods, classical Soxhlet, a commercial Soxhlet instrument known as the Soxtec and batch extraction at room temperature, were used. The aim was to ascertain which method could best be applied to screen large numbers of wheat lines in a breeding program. The results showed that the Soxhlet and Soxtec methods extracted similar amounts of lipid while the batch method extracted a lower amount. The relationships between loaf volume and free lipid extracted from either flour or wholemeal were highly significant. A protocol for screening wheat lines in a breeding program was developed. When evaluated over 2 years, measurement of free lipid content was sufficiently accurate to be used as a small scale test to select wheat lines for baking quality.

A comparison of some small-scale tests for bread-making quality used in wheat breeding

1980 ◽  
Vol 95 (1) ◽  
pp. 29-34 ◽  
Author(s):  
J. A. Blackman ◽  
A. A. Gill
Keyword(s):  
Protein Quality ◽  
Small Sample Size ◽  
Sodium Dodecyl ◽  
Wheat Breeding ◽  
Small Sample ◽  
Small Scale ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Sedimentation Volume

SummaryTwenty-five winter wheat varieties and breeders' lines including hard and soft texture, good or poor bread and biscuit-making types were grown at two locations in the U.K. in 1977 to provide the test samples. Small-scale tests of bread-making quality including extensometer, sodium dodecyl sulphate (SDS) sedimentation volume, residue protein, urea dispersible protein and Pelshenke tests, were compared with loaf volumes and loaf scores.Averaged over the two sites, a modified extensometer test and the SDS test gave the closest correlation with loaf volume and loaf score and were only poorly correlated with Hagberg Falling Number and percentage protein. The SDS test gave the closest correlation between sites followed by the extensometer readings; loaf volume and score had much lower values. The SDS values and extensometer readings give a better measure of the genetic differences in protein quality of varieties than loaf volume and score, being less affected by growing conditions. With its small sample size and high throughput, the SDS sedimentation volume is likely to be the most useful screening test for wheat breeding programmes.

Triticum polonicum L. as potential source material for the biofortification of wheat with essential micronutrients

2018 ◽  
Vol 17 (03) ◽  
pp. 213-220 ◽  
Author(s):  
Teresa Bieńkowska ◽  
Elżbieta Suchowilska ◽  
Wolfgang Kandler ◽  
Rudolf Krska ◽  
Marian Wiwart
Keyword(s):  
Durum Wheat ◽  
Common Wheat ◽  
Principal Component ◽  
Small Scale ◽  
Wheat Varieties ◽  
Triticum Polonicum ◽  
Iron And Zinc ◽  
Modern Wheat ◽  
Wheat Lines ◽  
Source Materials

AbstractThe grain of modern wheat cultivars has a significantly lower mineral content, including the content of copper, iron, magnesium, manganese, phosphorous, selenium and zinc. For this reason cereal breeders, are constantly searching for new genetic sources of minerals that are essential in human nutrition. Triticum polonicum, which is grown on a small scale in Spain, southern Italy, Algeria, Ethiopia and warm regions of Asia, deserves special attention in this context. The micronutrient and macronutrient content of T. polonicum versus T. durum and T. aestivum was compared in this study. Polish wheat grain was characterized by the significantly highest content of phosphorus (4.55 g/kg), sulphur (1.82 g/kg), magnesium (1.42 g/kg), zinc (49.5 mg/kg), iron (39.1 mg/kg) and boron (0.56 mg/kg) as well as a low content of aluminium (only 1.04 mg/kg). The macronutrient profile of most T. polonicum lines differed completely from that of common wheat and durum wheat. The principal component analysis supported discrimination of seven Polish wheat lines with a particularly beneficial micronutrient profile (P2, P3, P5, P7, P9, P22 and P25). These lines were characterized by the highest content of copper, iron and zinc, as well as the lowest concentrations of strontium, aluminium and barium which are undesirable in food products. The above lines can be potentially applied as source materials for breeding new wheat varieties. The results of this study indicate that Polish wheat could be used in genetic biofortification of durum wheat and common wheat.

gluten quality involves the addition of low levels of gluten, ied typically are compared to results obtained by some about 2%, to a standard test flour, which often is of a type of baking test. McDermott [85] compared baking "weak" type, and observing the effects on bread quality. (Chorleywood bake test) and other properties of 30 com-Water absorption is adjusted as appropriate for the gluten mercial glutens, mostly of European origin (Table 8), and levels added [23]. A stressed gluten-enriched baking test found that under his test conditions six samples were of was identified [31], which assumes that gluten is added to relatively poor quality; correlation between baking perfor-enable production of specialty breads using substantial mance and other measured properties was not high. levels of non-gluten-containing ingredients such as rye Weegels and Hamer [130] studied a group of 32 European flour, dietary fiber, bran and germ, or raisins [49]. Czucha-commercial glutens. These workers devised a test involv-j owska and Pomeranz [31] described a simple, repro-ing protein content, denaturation index (based on a series ducible method for baking undiluted gluten, highly corre-of sodium dodecyl sulfate sedimentation measurements), lated with the gluten-enrichment baking test. and extensigraph resistance; a model utilizing these tests A prime reason for performing end-use tests of func-was able to predict 59% of the baking quality variation of tionality, of course, is to monitor variations in the quality the glutens. Bushuk and Wadhawan [20] examined 27 of commercial wheat glutens that can occur. Differences commercial gluten samples, although only 8 were subject-among commercial gluten are usually attributable to varia-ed to extensive end-use testing; the highest correlation co-tions in the starting material, wheat or flour, and/or efficients were between loaf volume and acetic acid-solu-changes caused by production processing conditions. Dur-ble protein (r = 0.88) and between loaf volume and ing processing, the drying of gluten is critical, as noted fluorescence of acetic acid extract (r = 0.98). above, and investigators have shown that less than opti-mum heat treatment can lower the baking quality of gluten (b) Nonbaking Tests. Considerable efforts have been [14,49,98,111,130]. However, McDermott [85] reported expended in developing nonbaking tests to evaluate the no definite relationship between manufacturing variables quality or vitality of wheat gluten for baking purposes. The and gluten quality in a group of 30 commercial glutens. baking test is often cited as being labor intensive, relative-Dreese et al. [38] studied commercial and hand-washed ly expensive, requiring skilled workers, and not effectively lyophilized gluten and found that differences were more differentiating gluten quality [86]. The farinograph has attributable to washing procedures than to drying proce-been used to evaluate gluten for many years. The usual ap-dures. proach has been to test the gluten as a gluten-flour mixture Results obtained by other methods that have been stud-(e.g., Refs. 5, 18, 36, and 49), while an alternative method TABLE 8 Properties of 30 Commercial Glutens Baking performance Property Average Range Poor Average Good Increase in loaf volume, %a 10 7.7-12.2 8.3 10.2 11.8 Protein, %b 77.4 66.4-84.3 76.2 77.4 81.1 Moisture, % 7.55.3-10.2 8.877.7 Particle size, % <160 p.m 88.8 55.8-98 80.5 91 90.3 Color 68.3 56.5-75 65.2 68.9 69.5 Lipid, % 5.84.2-7.65.86.15.1 Ash, % 0.69 0.44-0.94 0.71 0.74 0.6 Chloride, %` 0.08 0.01-0.28 0.10.08 0.08 Water absorption, mug protein 2.37 1.84-2.93 2.26 2.45 2.29 SDS sedimentation volume, ml/g protein 99 55-159 70 107 127 Lactic acid sedimentation, % reduction in turbidity 18 2-68 49 11 7 Hydration time, min 0.90.2-10 2.72.40.6 Extensibility, units/min 3.80.7-9.33.23.93.9 Viscosity, cP 117 73-222 159 109 101 '2% gluten protein. Dry matter basis. `As NaCl. Source: Ref. 85.

2000 ◽  
pp. 779-792
Keyword(s):  
Acetic Acid ◽  
Water Absorption ◽  
Wheat Gluten ◽  
Sodium Dodecyl ◽  
Standard Test ◽  
Loaf Volume ◽  
Performance Property ◽  
Baking Quality ◽  
Gluten Quality ◽  
End Use

scholarly journals Some correlations between parameters of winter wheat technological quality

2006 ◽  
Vol 54 (1) ◽  
pp. 23-30
Author(s):  
Jindřiška Kučerová
Keyword(s):  
Winter Wheat ◽  
Grain Yield ◽  
Protein Content ◽  
Negative Correlation ◽  
Weather Conditions ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Baking Quality ◽  
Technological Quality

The results of three-year trials (1999 to 2001) conducted with six winter wheat varieties in which was studied the grain yield and parameters of technological quality. Varieties of wheat come from four different localities of the Czech Republic. The most favourable weather conditions, a lot of precipitation and high temperature in the course of ripening from three years were proved in the year 2000. The best grain yield were in 2001 (average of sites 8.84 t/ha) and variety Semper, worst quality, had the highest grain yield of 9.17 t/ha, the least grain yield had Sulamit, best quality (7.94 t/ha). The laboratory analysis revealed negative correlation between grain yield and baking quality. The number of statistically highly significant correlations among bread-making quality parameters too.The negative correlation was of grain yield and grain volume mass (P < 0.05), Zeleny test and protein content taken as a whole for three years (P < 0.01). The correlation of loaf volume, which is the traits of baking quality and Zeleny test (r = 0.6016**), protein content (r = 0.5932**), dough stability (r = 0.2898**) and flour water absorption (r = 0.3632**) was positive (P < 0.01).

Evaluation of genetic variations at glutenin loci in Korean wheat landraces using allele-specific DNA markers

2014 ◽  
Vol 12 (3) ◽  
pp. 353-356 ◽  
Author(s):  
Jeong Hwan Ahn ◽  
Soo-Kyung Lee ◽  
Chul Soo Park
Keyword(s):  
Genetic Diversity ◽  
Gluten Strength ◽  
Pcr Markers ◽  
Chain Reaction ◽  
Baking Quality ◽  
Allele Specific ◽  
Polymerase Chain ◽  
Wheat Landraces ◽  
Allelic Variations ◽  
Wheat Lines

The allelic variations at glutenin loci could significantly affect the bread baking quality, and specific glutenin alleles might be closely associated with greater gluten strength, which, in turn, is related to superior bread baking quality. In this study, allelic variations at Glu-1, Glu-A3 and Glu-B3 loci were evaluated in 222 Korean wheat landraces using gene-specific polymerase chain reaction (PCR) markers. Ten alleles were identified at Glu-1 loci. Glu-A1c, Glu-B1b, and Glu-D1a or Glu-D1f alleles were predominantly found at the respective loci and their frequencies were 86.5, 87.8 and 96.9 %, respectively. Seven Korean wheat landraces carried the Glu-D1d allele, and only one Korean wheat landrace (IT173162) achieved 10 points for the Glu-1 score. Fifteen alleles were identified at Glu-A3 and Glu-B3 loci; Glu-A3c and Glu-B3d or Glu-B3i alleles were commonly found at the respective loci and their frequencies were 77.0, 33.3 and 37.8 %, respectively. Glu-B3 alleles exhibited the highest genetic diversity than other alleles, while Glu-B1 and Glu-A1 alleles exhibited the lowest genetic diversity than other alleles. Twenty Korean wheat landraces had the Glu-A3d and Glu-B3b, Glu-B3d, Glu-B3f, Glu-B3g or Glu-B3i alleles, which were correlated with superior bread baking quality. Among these wheat lines, two (IT59787 and IT236544) carried the Glu-D1d allele.

Quality traits of wheat determined by small-scale dough testing methods

2001 ◽  
Vol 52 (12) ◽  
pp. 1325 ◽  
Author(s):  
F. Békés ◽  
P. W. Gras ◽  
R. S. Anderssen ◽  
R. Appels
Keyword(s):  
Protein Content ◽  
Molecular Genetic ◽  
Protein Composition ◽  
Quality Parameters ◽  
Molecular Genetic Analysis ◽  
Small Scale ◽  
Quality Traits ◽  
Testing Procedures ◽  
Large Populations ◽  
Wheat Lines

The dough properties of flours from the grain of 172 doubled haploid lines of a Cranbrook Halberd cross, grown at 3 locations, were determined with traditional and small-scale dough testing equipment. The experiments were aimed at determining the genetic factors that underpin the flour processing properties of wheat flour. Seven mixing parameters determined on a 2-g Mixograph™, as well as the maximum resistance (RMAX) and extensibility (EXT) measured on a Micro-Extension Tester, were identified as quality traits for genetic mapping studies, to identify the underlying quantitative trait loci (QTL). For each of the 3 locations in which the wheat lines were grown, relationships between the quality parameters and genetic markers were constructed for the populations. The associations of HMW- and LMW-glutenin allele combinations with the quality traits were investigated using ANOVA, linear parametric, and non-parametric methods. Of particular interest were qualitative and quantitative assessments of the extremes of the quality traits in each population. The relative contributions of the glutenincoding loci to quality were determined and it was found that the growing conditions to which wheat lines were subjected significantly affected the analyses. The nature and extent of these variations could not be explained by changes in protein content alone, and were related to environmentally induced alterations in the protein composition. From a comparison of the measurements made with the small-scale Mixograph™ with those from both the Extensograph™ and a Micro-Extension Tester, it was concluded that the same information about RMAX and EXT obtained from traditional extension testing could be obtained using small-scale dough tests. The data provided a direct validation for the application of small-scale testing for the screening of large populations. The comparisons of large and small scale testing procedures also provided the basis defining a new trait, ‘M-extensibility’, which is obtained from protein content and selected Mixograph data. This parameter was able to be measured more accurately and was shown to be closely related to the traditional extensibility measurement, and thus very useful for molecular/genetic analysis. The M-extensibility trait could be mapped as a major QTL to LMW-glutenin subunit loci on chromosomes 1B and 1D.

POWDERY MILDEW RESISTANCE IN STRAWBERRY PROGENIES

1961 ◽  
Vol 41 (2) ◽  
pp. 239-243 ◽  
Author(s):  
Hugh A. Daubeny
Keyword(s):  
Powdery Mildew ◽  
Powdery Mildew Resistance ◽  
Breeding Program ◽  
Mildew Resistance ◽  
Large Numbers ◽  
The Mean ◽  
Strawberry Breeding ◽  
Resistance Rating

The effect of various parents on the degree of powdery mildew resistance in strawberry progenies was studied. Puget Beauty parentage, compared with Siletz, Surecrop, Talisman, Magoon, or Stelemaster parentage, gave a highly significant increase in the mean resistance rating. British Sovereign parentage, compared with Northwest or Agassiz parentage, gave a significant increase in the mean resistance rating. Puget Beauty was the only parent to give relatively large numbers of seedlings immune or resistant to powdery mildew. Siletz was as resistant to the disease as Puget Beauty, but did not transmit this resistance to its progeny. Selections immune or resistant to powdery mildew will be used in the strawberry breeding program at Agassiz.

scholarly journals Phytoextraction of cadmium, copper, zinc and mercury by selected plants

2009 ◽  
Vol 55 (No. 7) ◽  
pp. 295-304 ◽  
Author(s):  
L. Kacálková ◽  
P. Tlustoš ◽  
J. Száková
Keyword(s):  
Total Content ◽  
Waste Incineration ◽  
Lower Amount ◽  
Small Scale ◽  
Total Production ◽  
Risk Elements ◽  
Zn Uptake ◽  
Copper Zinc ◽  
Collection Point ◽  
Willow Tree

During the years 2006 and 2007 the phytoextraction ability of maize (<I>Zea mays</I>), willow-tree (<I>Salix smithiana</I>) and poplar (<I>Populus nigra</I> × <I>P. maximowiczii</I>) to accumulate cadmium, copper, mercury and zinc was investigated. Small scale field experiment was carried out on soil contaminated with chemicals from the waste incineration plant in Hradec Kralové (Czech Republic). Screening of this allotment showed very different contamination of all observed risk elements on places where the material intended to be burnt without safety of leakage into soil. Grown plants showed the different accumulation of observed elements in plant tissues as well as the influence of total content of the risk elements in soil. The highest Cd (1.5–1.73 mg/kg) and Zn (242–268 mg/kg) concentrations were found in willow-tree biomass mainly in the leaves. Cu and Hg were mostly accumulated by maize roots (14.6–15.8 mg Cu/kg and 1.3–7.4 mg Hg/kg) and lower amount was found out in willow-tree leaves again. In reference to total production of each plant the maximum Cd and Zn uptake by aboveground biomass was found in poplars (201 mg Cd/m<sup>2</sup> and 38 200 mg Zn/m<sup>2</sup>) and maize, which showed high Zn uptake. The biggest amount of copper (2563 mg Cu/m<sup>2</sup>) was accumulated by aboveground maize biomass on the collection point with the highest Cu concentration in soil and by poplar (2394 mg Cu/m<sup>2</sup>) on the other collection point. The highest Hg uptake differs in reference to total Hg content in soil; willow-tree has the highest uptake on the place with lower Hg content in soil (44.6 mg Hg/m<sup>2</sup>) and maize has the highest uptake on the place with higher Hg content in soil (92 mg Hg/m<sup>2</sup>).

scholarly journals Near-Infrared Spectroscopy Coupled Chemometric Algorithms for Rapid Origin Identification and Lipid Content Detection of Pinus Koraiensis Seeds

Sensors ◽  
2020 ◽  
Vol 20 (17) ◽  
pp. 4905
Author(s):  
Hongbo Li ◽  
Dapeng Jiang ◽  
Jun Cao ◽  
Dongyan Zhang
Keyword(s):  
Lipid Content ◽  
Near Infrared ◽  
Prediction Models ◽  
Principal Component ◽  
Two Dimensions ◽  
Breeding Value ◽  
Pinus Koraiensis ◽  
Small Scale ◽  
Important Indicator ◽  
Chemometric Algorithms

Lipid content is an important indicator of the edible and breeding value of Pinus koraiensis seeds. Difference in origin will affect the lipid content of the inner kernel, and neither can be judged by appearance or morphology. Traditional chemical methods are small-scale, time-consuming, labor-intensive, costly, and laboratory-dependent. In this study, near-infrared (NIR) spectroscopy combined with chemometrics was used to identify the origin and lipid content of P. koraiensis seeds. Principal component analysis (PCA), wavelet transformation (WT), Monte Carlo (MC), and uninformative variable elimination (UVE) methods were used to process spectral data and the prediction models were established with partial least-squares (PLS). Models were evaluated by R2 for calibration and prediction sets, root mean standard error of cross-validation (RMSECV), and root mean square error of prediction (RMSEP). Two dimensions of input data produced a faster and more accurate PLS model. The accuracy of the calibration and prediction sets was 98.75% and 97.50%, respectively. When the Donoho Thresholding wavelet filter ‘bior4.4’ was selected, the WT–MC–UVE–PLS regression model had the best predictions. The R2 for the calibration and prediction sets was 0.9485 and 0.9369, and the RMSECV and RMSEP were 0.0098 and 0.0390, respectively. NIR technology combined with chemometric algorithms can be used to characterize P. koraiensis seeds.

The effect of variety and environment of wheat on the volumes of test loaves moulded by hand and by machine

1968 ◽  
Vol 19 (2) ◽  
pp. 203
Author(s):  
KB Balaam ◽  
B Dettmann ◽  
HJ Moss
Keyword(s):  
Protein Content ◽  
Protein Level ◽  
Strong Influence ◽  
Analysis Of Covariance ◽  
Loaf Volume ◽  
Baking Quality ◽  
Protein Levels

The influence of dough-moulding techniques on the volumes of test loaves has been investigated. The effects of variety of wheat, locality of growth, and season have also been studied. Because of the strong influence of variety, locality, and seasonal conditions on the protein content of wheat and flour, and in turn the effect of protein level on loaf volume and baking quality, an analysis of covariance with protein content was performed. Where protein levels in the flour were high, hand-moulded loaves had greater volume than those moulded by machine, the reverse being the case where protein levels were low. Flours of Spica variety tended to be overrated and of Heron variety underrated by hand moulding relative to machine moulding but the manner of moulding did not affect the overall ranking of varieties. Variety, season, and locality each influenced volume even after allowing for the effect of protein level. Varieties should be evaluated over a range of environments because of variability from trial to trial.

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