Effect of Kernel Size and Mill Type on Protein, Milling Yield, and Baking Quality of Hard Red Spring Wheat

2015 ◽  
Vol 92 (1) ◽  
pp. 81-87 ◽  
Author(s):  
Tsogtbayar Baasandorj ◽  
Jae-Bom Ohm ◽  
Frank Manthey ◽  
Senay Simsek
Keyword(s):  
Spring Wheat ◽  
Kernel Size ◽  
Hard Red Spring Wheat ◽  
Baking Quality ◽  
Milling Yield

scholarly journals Evaluating milling and baking quality associated with a Fusarium head blight resistance-enhancing genome deletion in wheat

2021 ◽  
Author(s):  
David F. Garvin ◽  
Linda Dykes
Keyword(s):  
Fusarium Head Blight ◽  
Spring Wheat ◽  
Fusarium Head Blight Resistance ◽  
Seed Storage ◽  
Isogenic Line ◽  
Head Blight ◽  
Hard Red Spring Wheat ◽  
Baking Quality ◽  
Wide Range ◽  
End Use

AbstractWheat (Triticum aestivum L.) breeding involves improvement of a wide range of traits. However, selection for these traits is only acceptable if the end use quality of the wheat is not compromised. In hard red spring wheat, the predominant end use of flour is bread. In this study, milling and baking quality characteristics were compared in the hard red spring wheat ‘Apogee’ and a near-isogenic line of Apogee (‘A30’) that contains a spontaneous segmental deletion of the long arm of chromosome arm 3DL that is associated with enhanced resistance to Fusarium head blight caused by the fungal pathogen Fusarium graminearum (Schwabe). Apogee and A30 were grown together in replicated greenhouse experiments, and the resultant grain was used to compare a diverse spectrum of grain characteristics and milling and baking properties of the grain in the two wheat genotypes. The major difference detected was a significant increase in protein content in A30, which had nearly 21% more flour protein than Apogee. This difference did not affect any of the flour properties or baking characteristics evaluated, suggesting that the increased protein concentrations in A30 are not associated with the principal seed storage properties associated with baking quality. These results indicate that despite the size of the deletion in A30, no key genes associated with end use quality are located on that chromosome segment. The deletion may therefore find use in efforts to enhance Fusarium head blight in hard red spring wheat.

Effect of L‐cysteine on the rheology and baking quality of doughs formulated with flour from five contrasting Canada spring wheat cultivars

2019 ◽  
Vol 97 (2) ◽  
pp. 235-247
Author(s):  
Patricia Tozatti ◽  
María Constanza Fleitas ◽  
Connie Briggs ◽  
Pierre Hucl ◽  
Ravindra N. Chibbar ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Wheat Cultivars ◽  
Baking Quality

THE EFFECT OF BLEACHING ON STRENGTH AND COLOR OF SASKATCHEWAN HARD RED SPRING WHEAT FLOUR

1931 ◽  
Vol 4 (4) ◽  
pp. 399-420
Author(s):  
R. K. Larmour ◽  
F. D. Machon
Keyword(s):  
Protein Content ◽  
Rapid Method ◽  
Wheat Flour ◽  
Spring Wheat ◽  
Simple Formula ◽  
Small Samples ◽  
Loaf Volume ◽  
Bleaching Effect ◽  
Hard Red Spring Wheat

A rapid method for gas bleaching small samples has been described. A series of eight flours of varying protein content was prepared and divided into six subseries. One of these was used as a check; three were bleached with 0.5, 1.0, and 1.5 oz. Betachlor per barrel respectively and the remaining two were treated with 0.36 and 0.72 oz. Novadel per barrel respectively. The forty-eight samples thus obtained were baked one day after treatment and again after storing for one month.Novadel gives a good bleach but has little if any maturing effect. Betachlor is somewhat poorer than Novadel in bleaching effect but it matures the flour. The maturing effect on weak flours is slight but with high protein flours it increases with increasing dosages. This reaction seems to be dependent to some extent on the quantity of protein present.Unbleached flour baked with addition of potassium bromate gives practically the same result as chlorine-bleached flour baked by the simple formula. Aging causes further improvement in quality of chlorine-bleached flours but not so much as in unbleached or Novadel-bleached flours. The color of the bleached samples improved with aging at almost the same rate as the unbleached samples. The blending quality of flours does not appear to improve as a result of bleaching. Both bleached and unbleached samples in this experiment when baked by the bromate formula in a blend with soft flour, gave practically the same results with respect to loaf volume, texture, and appearance, and only a slight inferiority of the unbleached in color score.

Vesper hard red spring wheat

2013 ◽  
Vol 93 (2) ◽  
pp. 315-321 ◽  
Author(s):  
J. Thomas ◽  
S. Fox ◽  
B. McCallum ◽  
T. Fetch ◽  
J. Gilbert ◽  
...  
Keyword(s):  
Spring Wheat ◽  
High Water ◽  
Head Blight ◽  
Hard Red Spring Wheat ◽  
Wheat Midge ◽  
End Use ◽  
Sprouting Resistance ◽  
Moderately Resistant ◽  
Wheat Kernels

Thomas, J., Fox, S., McCallum, B., Fetch, T., Gilbert, J., Menzies, J., Wise, I., Smith, M., Gaudet, D., Niziol, D., Humphreys, G. and Brown, D. 2013. Vesper hard red spring wheat. Can. J. Plant Sci. 93: 315–321. Vesper is a high-yielding, hard red spring wheat that is adapted to the wheat-growing regions of Manitoba and Saskatchewan. In the Central Bread Wheat Cooperative Registration Trials of 2007, 2008 and 2009, Vesper out-yielded five check cultivars by an average of 12%, and Unity, which was the highest yielding check, by 4.6%. Lodging, height and maturity scores of Vesper were all intermediate (similar to the check mean). Pre-harvest sprouting resistance of Vesper was equivalent to the poorer checks (Katepwa and CDC Teal). Kernels of Vesper were heavier than all five checks and test weight was high (exceeded only by Unity). Vesper was resistant to leaf rust and was moderately resistant to stem rust and Fusarium head blight. Vesper was intermediately resistant to loose smut and was susceptible to common bunt. Spikes of Vesper showed two forms of resistance to wheat midge: antibiotic resistance (no larvae observed in the field) and antixenotic resistance (reduced egg numbers laid by caged ovipositing females). Over 3 yr of testing, end use quality of Vesper was rated as eligible for the Canada Western Red Spring (CWRS) market class of wheat. Kernels of Vesper were relatively hard with consequent high water absorption.

COMPARISON OF CANADIAN AND AMERICAN HARD RED SPRING WHEAT CULTIVARS

1985 ◽  
Vol 65 (4) ◽  
pp. 831-840 ◽  
Author(s):  
J. G. WATERER ◽  
L. E. EVANS
Keyword(s):  
Spring Wheat ◽  
Protein Quality ◽  
Wheat Cultivars ◽  
Hard Red Spring Wheat ◽  
Milling Quality ◽  
Grain Yields ◽  
Baking Quality ◽  
Low Protein ◽  
Milling Characteristics ◽  
Flour Yield

Comparisons were made between the yields and milling and baking properties of the Canadian hard red spring wheat cultivars Manitou, Glenlea, Neepawa, Benito and Columbus and the American cultivars Chris, Waldron, Butte, Coteau and Alex grown at six locations across Manitoba during 1982 and 1983. Glenlea consistently produced the highest grain yields but due to its low protein content performed poorly in the baking trials. Butte and Alex had good grain yields and excellent milling characteristics. Although they had low protein percentages their baking quality was excellent, indicating exceptional protein quality. Chris and Waldron had superior milling and baking characteristics but unacceptably low yields. Coteau appeared to be the best American cultivar tested, combining above-average yields with excellent milling and baking characteristics. Manitou and Neepawa had relatively low yields and only average milling and baking quality. Columbus appeared to be the best Canadian cultivar with acceptable grain yield, superior flour yield with excellent dough production and baking characteristics.Key words: Wheat quality, grain yields, milling quality, baking quality

Effect of preharvest applied herbicides on breadmaking quality of hard red spring wheat

2004 ◽  
Vol 84 (5) ◽  
pp. 441-446 ◽  
Author(s):  
Frank A Manthey ◽  
Monisha Chakraborty ◽  
Michael D Peel ◽  
Jeremy D Pederson
Keyword(s):  
Spring Wheat ◽  
Hard Red Spring Wheat ◽  
Breadmaking Quality

KERNEL TEXTURE AS AN INDICATOR OF QUALITY IN HARD RED SPRING WHEATS

1935 ◽  
Vol 13c (2) ◽  
pp. 79-88 ◽  
Author(s):  
O. S. Aamodt ◽  
J. H. Torrie
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Close Relation ◽  
Loaf Volume ◽  
Wheat Varieties ◽  
Kernel Texture ◽  
Hard Red Spring Wheat ◽  
Correlation Studies ◽  
Fermentation Test

The gray wooded soils found at Fallis, Alberta, provided a satisfactory means of obtaining a differentiation in kernel texture in hard red spring wheats. Correlation studies showed that the varieties behaved more or less similarly from year to year in kernel texture, protein content and loaf volume, but not in partial baking score. Kernel texture was indicated as being a better measure of partial baking score than protein content, while the latter was the better index of loaf volume. A close relation was found between the kernel texture of the varieties grown at Fallis and both the partial baking score and loaf volume of the same varieties grown at Edmonton. In the case of protein content determined on the Fallis material no such relation was obtained. The wheat-meal fermentation test was found to be of little value in differentiating between the baking quality of hard red spring wheat varieties.

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