Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding—A Review

Solvent retention capacity (SRC) test is an effective method for quality evaluation of soft wheat. Ningmai 9 is a founder in soft wheat breeding. The SRC and genotype of Ningmai 9 and its 117 derivatives were tested. Association mapping was employed to identify the quantitative trait loci (QTL) associated with SRCs. Ningmai 9 had the allele frequency of 75.60% and 67.81% to its first- and second-generation derivatives, respectively, indicating higher contribution than theoretical expectation. Neighbor-joining cluster based on the genotyping data showed that Ningmai 9 and most of its first-generation derivatives were clustered together, whereas its second-generation derivatives were found in another group. The variation coefficients of SRCs in the derivatives ranged from 5.35% to 8.63%. A total of 29 markers on 13 chromosomes of the genome were associated with the SRCs. There were 6 markers associated with more than one SRC or detected in two years. The results suggested that QTL controlling SRCs in Ningmai 9 might be different from other varieties. Markers Xgwm44, Xbarc126, Xwmc790, and Xgwm232 associated with SRCs in Ningmai 9 might be used for quality improvement in soft wheat breeding.

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Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung)

Journal of Food Quality ◽

10.1155/2020/8899869 ◽

2020 ◽

Vol 2020 ◽

pp. 1-9

Author(s):

Sang Sook Kim ◽

Yang Soo Byeon ◽

Mi Jeong Kim ◽

Dabeen Lee ◽

Han Sub Kwak

Keyword(s):

Wheat Flour ◽

Wheat Variety ◽

Antioxidant Properties ◽

Triticum Aestivum L ◽

Quality Parameters ◽

Retention Capacity ◽

Solvent Retention ◽

Milling Yield ◽

Solvent Retention Capacity

The physicochemical, microbial, and antioxidant properties of a Korean wheat variety (Jokyoung) were measured according to milling yield (60–90%) by adding fractions from millstreams. As the milling yield increased, the wheat flour showed low quality on physicochemical properties in general. Significant differences in proximate analysis, color, solvent retention capacity, pasting property, and antioxidant activity were observed as the yield increased to maximize the production of wheat flour from wheat kernels. Adding clear flour and shorts did not significantly affect the quality of the wheat flour in comparison with straight flour samples. However, as brans were added to the flour portion, the wheat flour quality parameters decreased significantly in color, solvent retention capacity, and pasting properties. On the other hand, antioxidant properties increased as brans were added. Maximizing wheat flour yield is a key to minimizing the production cost of Korean wheat flour, which is approximately three times more expensive than imported wheat flour. Adding clear flour and a certain portion of shorts did not seem to significantly influence the overall quality of wheat flour from Korean domestic wheat variety.

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Relative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheats

Journal of Cereal Science ◽

10.1016/j.jcs.2011.01.014 ◽

2011 ◽

Vol 53 (3) ◽

pp. 312-318 ◽

Cited By ~ 44

Author(s):

Annelies E. Duyvejonck ◽

Bert Lagrain ◽

Bram Pareyt ◽

Christophe M. Courtin ◽

Jan A. Delcour

Keyword(s):

Wheat Flour ◽

Retention Capacity ◽

Relative Contribution ◽

Solvent Retention ◽

Solvent Retention Capacity

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Application of Wheat Meal Solvent Retention Capacity Tests Within Soft Wheat Breeding Populations

Cereal Chemistry ◽

10.1094/cchem.2004.81.2.261 ◽

2004 ◽

Vol 81 (2) ◽

pp. 261-266 ◽

Cited By ~ 39

Author(s):

Mary J. Guttieri ◽

Cecile Becker ◽

Edward J. Souza

Keyword(s):

Wheat Breeding ◽

Soft Wheat ◽

Retention Capacity ◽

Breeding Populations ◽

Solvent Retention ◽

Solvent Retention Capacity

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Solvent retention capacity for different wheats and flours evaluation

Czech Journal of Food Sciences ◽

10.17221/386/2011-cjfs ◽

2012 ◽

Vol 30 (No. 5) ◽

pp. 429-437 ◽

Cited By ~ 2

Author(s):

I. Švec ◽

M. Hrušková ◽

J. Karas ◽

T. Hofmanová

Keyword(s):

Wheat Flour ◽

Major Effect ◽

Composite Flour ◽

Retention Capacity ◽

Baking Quality ◽

Solvent Retention ◽

Quality Testing ◽

Harvest Year ◽

Capacity Method ◽

Solvent Retention Capacity

The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacity method (AACC 56-11). Composites were prepared from a commercial fine wheat flour and commercial bio-wholemeal flour prepared by milling of common wheat, rye, oat, barleys and corn at substitution levels of 10, 20, 30, 40, and 50%. The commercial wheat quality testing ANOVA revealed the major effect of the sample tested form; the data measured for grain and flour proved to be correlated. Besides, the harvest year affected the baking quality to a greater degree than the growing locality. Within the variety wheat set, the harvest year factor dominated over that of the wheat cultivar one with the exception of the sodium carbonate retention capacity. In the case of the wheat flour substitution by bio-cereal flour types, the added amount of the alternative flour supported only the quantitative change caused by the incorporated cereal in all four retention capacities.  

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