Quality potential of synthetic-derived commercial wheat cultivars in south-western China

2016 ◽  
Vol 67 (6) ◽  
pp. 583 ◽  
Author(s):  
Y. L. Tang ◽  
C. S. Li ◽  
W. Y. Yang ◽  
Y. Q. Wu ◽  
X. L. Wu ◽  
...  
Keyword(s):  
Environmental Effect ◽  
Grain Protein Content ◽  
Quality Parameters ◽  
Western China ◽  
Wheat Cultivars ◽  
Falling Number ◽  
Dough Strength ◽  
High Quality ◽  
Genotype Effect ◽  
Sedimentation Volume

Multi-environment trials were conducted to investigate the quality potential of synthetic-derived cultivars (SDCs) and non-synthetic-derived cultivars (NSCs) in south-western China. The environmental effect was greater than genotypic for most protein quantity and quality parameters. The genotype effect was greater for falling number and the parameters from the rapid visco analyser (RVA). In terms of group means, grain protein content, wet gluten content, falling number, and RVA parameters were all significantly lower in SDCs than NSCs. No differences in the parameters reflecting dough strength (Zeleny sedimentation volume and farinograph parameters) were found between the two groups. Significant differences existed within each group, and the degree of variation was especially great in SDCs, among which Chuanmai 104 performed well in various quality parameters. Germination index at physiological maturity varied greatly among cultivars, with the lowest being Chuanmai 104, and the SDCs significantly lower than the NSCs. Although delayed harvest resulted in a significant reduction in falling number, partial SDCs such as Chuanmai 104 and Chuanmai 42 expressed relatively small reductions. In summary, SDCs exhibit a higher degree of variation in quality parameters; these findings indicate their large potential for breeding high-quality cultivars in south-western China.

Free asparagine concentrations in Canadian hard red spring wheat cultivars

2019 ◽  
Vol 99 (3) ◽  
pp. 338-347 ◽  
Author(s):  
Lovemore N. Malunga ◽  
Nancy P. Ames ◽  
M. Tugrul Masatcioglu ◽  
Ali Salimi Khorshidi ◽  
Sijo Joseph Thandapilly ◽  
...  
Keyword(s):  
Amino Acid ◽  
Spring Wheat ◽  
Quality Parameters ◽  
Wheat Cultivars ◽  
Dough Strength ◽  
Hard Red Spring Wheat ◽  
White Flour ◽  
The World ◽  
Baked Foods ◽  
Rate Limiting

The amino acid asparagine is considered the rate limiting precursor in the formation of acrylamide in cereal-based baked foods. However, there are no data on the quantity of this precursor in Canadian wheat. Wholemeal and white flour samples obtained from 30 Canadian hard red spring wheat grown in the Prairie provinces were analysed for asparagine content by liquid chromatography. The asparagine content varied from 302 to 965 and 116 to 336 μg g−1 for wholemeal and white flour, respectively. Therefore, wheat grown in Canada has similar asparagine levels to wheat grown in other parts of the world. Analysis of variance suggested that asparagine content is significantly affected by genotype (p < 0.001), suggesting that breeding strategies could be investigated to produce cultivars with lower levels of this amino acid. Few significant correlations were observed between wheat and flour quality parameters and asparagine content, although there was a tendency towards weaker dough strength indices with increasing asparagine content.

AN ASSESSMENT OF THE SDS-SEDIMENTATION TEST FOR THE PREDICTION OF CANADIAN BREAD WHEAT QUALITY

1982 ◽  
Vol 62 (3) ◽  
pp. 545-553 ◽  
Author(s):  
K. R. PRESTON ◽  
P. R. MARCH ◽  
K. H. TIPPLES
Keyword(s):  
Correlation Coefficient ◽  
Bread Wheat ◽  
Sodium Dodecyl ◽  
Correlation Coefficients ◽  
Quality Parameters ◽  
Loaf Volume ◽  
Dough Strength ◽  
Sedimentation Volume ◽  
Highly Correlated ◽  
Wheat Lines

The ability of the sodium dodecyl sulfate (SDS) sedimentation test of Axford et al. (1978) to predict quality characteristics of Canadian bread wheats has been assessed. With appropriate modifications, the test had sufficient "inherent" sensitivity to differentiate Canadian bread wheat lines, obtained from three years of Co-op tests, on the basis of baking quality and physical dough strength. However, the correlation coefficients between SDS-sedimentation volume and the quality parameters tested were highly dependent on environment. Correlation coefficients between SDS-sedimentation volume and Remix loaf volume were strongly affected by protein content with sample sets from the same environment. Sample sets with the lowest average protein contents gave the highest correlations. With combined samples from different environments with protein contents of less than 13.0%, a high correlation coefficient (r = 0.78**) was obtained between SDS-sedimentation volume and Remix loaf volume, whereas with samples of over 14.0% protein the correlation coefficient was insignificant. With sample sets from the same environment, SDS-sedimentation volume was generally highly correlated to farinograph dough development time and extensigraph area.

scholarly journals ALLELIC COMPOSITION OF HMW-GLUTENIN PROTEIN AND THEIR RELATIONSHIP WITH QUALITY OF WHEAT

AGROFOR ◽  
2018 ◽  
Vol 3 (2) ◽  
Author(s):  
Desimir KNEŽEVIĆ ◽  
Aleksandra Novoselskaya DRAGOVIČ ◽  
Aleksandr KUDRYAVCEV ◽  
Danijela KONDIĆ ◽  
Gordana BRANKOVIĆ ◽  
...  
Keyword(s):  
Protein Content ◽  
Weather Condition ◽  
Grain Protein Content ◽  
Quality Parameters ◽  
Grain Protein ◽  
Loaf Volume ◽  
Sedimentation Volume ◽  
Hmw Glutenin ◽  
Glutenin Protein

High molecular weight glutenin subunits (HMW-GS) proteins deposited inendosperm of wheat seed which have significant impact on bread quality. TheHMW-GS encoded by genes located at the long arm of chromosomes 1A, 1B, 1D.The aim of this work was study allele polymorphysms at Glu-A1, Glu-B1 and Glu-D1 locus and loaf volume, grain protein content, sedimentation volume of eightwheat genotypes (G-3130, G-35183, G-3501, G3512, G-3574, G-3027, G-3075, G-3097) harvested in two years with various weather condition. For each genotypes,flour used for extraction of glutenin which separated by method of electrophoresison SDS gel (11.8%). Electrophoregrams used for determining Glu-1 alleles.Technological quality parameters analyzed by standard laboratory methods. Thethree alleles alleles (a, b, c) at the Glu-A1, three alleles (b, c, d) at the Glu-B1 and 2alleles (a, d) at the Glu-D1 were identified. The highest protein sedimentationvolume had wheat genotype G-3075 in the both years (54.0ml; 58.0ml) while thelowest sedimentation volume had G-3512 (34.0ml; 36.0ml). Grain protein content(GPC) was the highest in G-3075 in both years (14.20%; 15.40%) while the lowestGPC had G-3097 (11.60%) in first and G-3512 (12.60%) in the second year. Loafvolume was the highest in G-3075 in both year (520ml; 540ml) while the lowestwas in G-3512 (400ml) in both years of experiment. The estimated quality traitsvaried depending on genotype and year. The better quality, in average, had thewheat genotypes which carried Glu-D1d allele.

scholarly journals CORRELAÇÃO ENTRE O TEOR DE PROTEÍNAS EM GRÃOS DE TRIGO E A QUALIDADE INDUSTRIAL DAS FARINHAS

2002 ◽  
Vol 20 (1) ◽  
Author(s):  
LUIZ CARLOS GUTKOSKI ◽  
OTONI ROSA FILHO ◽  
CASSIANA TROMBETTA
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Chemical Constituents ◽  
Wheat Cultivars ◽  
Falling Number ◽  
Wheat Grain ◽  
Thousand Grain Weight ◽  
Dough Strength ◽  
Wheat Grains

Estudou-se o efeito da concentração de proteínas do grão de trigo na qualidade industrial das farinhas, bem como o estabelecimento de curvas de calibração mediante espectrofotometria de reflectância no infravermelho proximal (NIR). Amostras de grãos de trigo dos cultivares OR 1 e Rubi foram coletadas em regiões produtoras do sul do Brasil e realizadas análises de umidade, proteína bruta, peso de mil grãos, peso do hectolitro, grau de extração, número de queda, força do glúten (W), tenacidade (P), extensibilidade (L) e relação P/L. As farinhas das amostras de trigo do cultivar Rubi mostraram-se superiores quanto às características alveográficas avaliadas em comparação com as farinhas das amostras de trigo do cultivar OR 1. O teor de proteína bruta das amostras de grãos de trigo do cultivar Rubi apresentou correlação com a força geral do glúten (0,75) e relação P/L (-0,71). Os coeficientes de determinação das equações de proteína bruta (0,99) e umidade (0,95), obtidos nas curvas de calibração pelo NIR foram adequados para predizer a concentração dos constituintes químicos avaliados. CORRELATION BETWEEN PROTEIN CONTENT IN WHEAT GRAINS AND THE INDUSTRIAL QUALITY OF FLOURS Abstract The protein content of wheat grain in the industrial quality of flours was studied, as well as the development of calibration curves by NIR. Samples of wheat cultivars OR-1 and Rubi were collected in several regions and the analysis of moisture, protein content, thousand grain weight, hectoliter weight, flour extraction grade, falling number and alveography were undertaken. The wheat flour samples of the Rubi cultivar were superior for the alveography characteristics evaluated in comparison with the wheat samples of cultivar OR1. The protein content of wheat samples cultivar Rubi showed correlation with dough strength (0,75) and P/L ratio (-0,71). The determination coefficients for protein (0,99) and moisture (0,95) equations were adequate to predict the concentration of the chemical constituents evaluated.

scholarly journals Changes in quality parameters of vodka filtered through activated charcoal

2012 ◽  
Vol 30 (No. 5) ◽  
pp. 474-482 ◽  
Author(s):  
L. Siříšťová ◽  
Š. Přinosilová ◽  
K. Riddellová ◽  
J. Hajšlová ◽  
K. Melzoch
Keyword(s):  
Production Technology ◽  
Sensory Analysis ◽  
Activated Charcoal ◽  
Quality Parameters ◽  
High Quality ◽  
Flow Rates ◽  
Positive Effect ◽  
Filtration Device

The production technology of high-quality vodka used in Russia involves filtration through activated charcoal. To approach the quality of renowned Russian vodka, one prominent Czech spirit-producing company installed on its production premises a filtration device including a charcoal column, and launched test runs during which different filtration conditions were tested. Samples collected during the test runs were analysed by GC-FID and GC-MS with the aim to compare their composition; sensory analysis was an integral part of the evaluation. The results documented a positive effect of charcoal filtration on the quality of produced vodka, which was not reduced when higher flow rates were applied. &nbsp;

scholarly journals Response of Wheat Storage Proteins and Breadmaking Quality to Dimethylpyrazole-Based Nitrification Inhibitors under Different Nitrogen Fertilization Splitting Strategies

Plants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 703
Author(s):  
Ximena Huérfano ◽  
José-María Estavillo ◽  
Miren K. Duñabeitia ◽  
María-Begoña González-Moro ◽  
Carmen González-Murua ◽  
...  
Keyword(s):  
Grain Quality ◽  
Storage Proteins ◽  
Crop Productivity ◽  
Quality Parameters ◽  
Environmental Damage ◽  
Nitrification Inhibitors ◽  
Northern Spain ◽  
Dough Strength ◽  
Isomeric Mixture ◽  
Breadmaking Quality

Improving fertilizer nitrogen (N) use efficiency is essential to increase crop productivity and avoid environmental damage. This study was conducted during four crop cycles of winter wheat under humid Mediterranean conditions (Araba, northern Spain). The effects of N-fertilization splitting and the application of the nitrification inhibitors (NIs) 3,4-dimethylpyrazole phosphate (DMPP) and 2-(3,4-dimethyl-1H-pyrazol-1-yl) succinic acid isomeric mixture (DMPSA) as strategies to improve grain quality were examined. The hypothesis of this study was to test if the partial ammonium nutrition and the reduction of fertilizer losses presumably induced by the application of NIs can modify the grain gliadin and glutenin protein contents and the breadmaking quality (dough rheological properties). Among both NIs assayed, only DMPP showed a slight effect of decreasing the omega gliadin fraction, following splitting either two or three times, although this effect was dependent on the year and was not reflected in terms of dough extensibility. The slight decreases observed in grain quality in terms of dough strength and glutenin content induced by DMPP suggest that DMPSA is more promising in terms of maintaining grain quality. Nonetheless, these poor effects exerted by NI application on grain quality parameters did not lead to changes in the quality parameters defining the flour aptitudes for breadmaking.

scholarly journals Population genomics and haplotype analysis in spelt and bread wheat identifies a gene regulating glume color

2021 ◽  
Vol 4 (1) ◽  
Author(s):  
Michael Abrouk ◽  
Naveenkumar Athiyannan ◽  
Thomas Müller ◽  
Yveline Pailles ◽  
Christoph Stritt ◽  
...  
Keyword(s):  
Transcription Factor ◽  
Candidate Gene ◽  
Population Genomics ◽  
Genotyping By Sequencing ◽  
Wheat Cultivars ◽  
Structural Variations ◽  
High Quality ◽  
Diversity Panel ◽  
Haplotype Variation ◽  
Single Region

AbstractThe cloning of agriculturally important genes is often complicated by haplotype variation across crop cultivars. Access to pan-genome information greatly facilitates the assessment of structural variations and rapid candidate gene identification. Here, we identified the red glume 1 (Rg-B1) gene using association genetics and haplotype analyses in ten reference grade wheat genomes. Glume color is an important trait to characterize wheat cultivars. Red glumes are frequent among Central European spelt, a dominant wheat subspecies in Europe before the 20th century. We used genotyping-by-sequencing to characterize a global diversity panel of 267 spelt accessions, which provided evidence for two independent introductions of spelt into Europe. A single region at the Rg-B1 locus on chromosome 1BS was associated with glume color in the diversity panel. Haplotype comparisons across ten high-quality wheat genomes revealed a MYB transcription factor as candidate gene. We found extensive haplotype variation across the ten cultivars, with a particular group of MYB alleles that was conserved in red glume wheat cultivars. Genetic mapping and transient infiltration experiments allowed us to validate this particular MYB transcription factor variants. Our study demonstrates the value of multiple high-quality genomes to rapidly resolve copy number and haplotype variations in regions controlling agriculturally important traits.

scholarly journals Wheat Grain Protein Content under Mediterranean Conditions Measured with Chlorophyll Meter

Plants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 374
Author(s):  
Marta Aranguren ◽  
Ander Castellón ◽  
Ana Aizpurua
Keyword(s):  
Protein Content ◽  
Stem Elongation ◽  
Field Trials ◽  
Grain Protein Content ◽  
Grain Protein ◽  
Bread Making ◽  
High Quality ◽  
Chlorophyll Meter ◽  
Growing Seasons ◽  
Different Sources

Adequate N fertilisation is crucial to increase the grain protein content (GPC) values in wheat. The recommended level of GPC needed to achieve high-quality bread-making flour should be higher than 12.5%. However, it is difficult to ensure the GPC values that the crop will achieve because N in grain is derived from two different sources: N remobilized into the grain from N accumulated in the pre-anthesis period, and N absorbed from the soil in the post-anthesis period. This study aimed to (i) evaluate the effect of the application of N on the rate of stem elongation (GS30) when farmyard manures are applied as initial fertilisers on GPC and on the chlorophyll meter (CM) values at mid-anthesis (GS65), (ii) establish a relationship between the CM values at GS65 and GPC, and (iii) determine a minimum CM value at GS65 to obtain GPC values above 12.5%. Three field trials were performed in three consecutive growing seasons, and different N fertilisation doses were applied. Readings using the CM Yara N-TesterTM were taken at GS65. The type of initial fertiliser did not affect the GPC and CM values. Generally, the greater the N application at GS30 is, the higher the GPC and CM values are. CM values can help to estimate GPC values only when yields are below 8000 kg ha−1. Additionally, CM values at GS65 should be higher than 700 to achieve high-quality bread-making flour (12.5%) at such yield levels. These results will allow farmers and cooperatives to make better decisions regarding late-nitrogen fertilisation and wheat sales.

scholarly journals Directions for Improving the Quality of Products of PJSC «Beer and Non-Alcoholic Plant «Radomyshl»

2020 ◽  
Vol 10 (513) ◽  
pp. 197-203
Author(s):  
O. I. Garafonova ◽  
◽  
I. F. Nechai ◽  
Keyword(s):  
Product Quality ◽  
Product Life Cycle ◽  
Quality Parameters ◽  
Quality Level ◽  
Business Organization ◽  
High Quality ◽  
The World ◽  
Developing Directions ◽  
Quality Of Products

In the world, product quality has long been one of the major instruments for ensuring the economic development of companies. Achieving high quality parameters, in turn, is an important part of the economic strategy of any success-oriented business organization. The article is aimed at developing directions for improving products of PJSC «Beer and Non-Alcoholic Plant «Radomyshl». The object of the research is the quality of beer produced by PJSC «Beer and Non-Alcoholic Plant «Radomyshl». The assessment of the quality level of the selected product in accordance with the requirements of DSTU 3888:2015 was carried out using the following groups of indicators: microbiological, organoleptic and physic-chemical. The process of assessing the product quality parameters is presented, which consists of seven consecutive stages and is carried out throughout the product life cycle. The factors under the influence of which the quality of products are formed and which may cause deviation from the specified quality parameters are analyzed and structured. The defects that appear due to these factors have been identified. The basis for improving the quality of products is primarily a thorough study of changes in demand for the business organization products. Three groups of measures are singled out, with the help of which one can achieve the desired level of product quality, namely: technological, organizational and socio-economic. A complex of priority measures to improve the quality of products of PJSC «Beer and Non-Alcoholic Plant «Radomyshl» is proposed. The element of scientific novelty is the development of an algorithm for the implementation of measures to improve the quality of products. During the implementation of measures to improve the quality, it is necessary to carry out systematic monitoring and generate reports on the implementation of the project in order to make possible an adjustment of the final result.

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