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.

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.

The effects of a granular nitrogen fertilizer and a foliar spray of urea on the yield and bread-making quality of ten winter wheats

1976 ◽  
Vol 87 (2) ◽  
pp. 281-292 ◽  
Author(s):  
Fiona M. Pushman ◽  
J. Bingham
Keyword(s):  
Protein Content ◽  
Nitrogen Fertilizer ◽  
Foliar Spray ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Urea Treatment ◽  
Flour Protein ◽  
Effect On Yield

SummaryTen winter wheat varieties, representing a range of milling and bread-making quality were grown in a split-plot field trial with two levels of irrigation and three levels of nitrogen fertilizer. Grain yield was increased by irrigation and by fertilizer treatments. Application of 90 kg N/ha applied in granular form increased yield by 12.4 and 6.1% and grain protein by 13.0 and 33.7% for the irrigated and non-irrigated plots respectively. A further 45 kg N/ha applied as an aqueous foliar spray of urea (0.125 kg/1) at anthesis increased protein by 12.4% for the irrigated plots and by 8.8% for the non-irrigated plots with little effect on yield. The varieties differed significantly in yield and protein content, resulting in negative regressions of yield and protein content at each N treatment. The production of protein (weight N/unit area) was similar for all varieties, but flour extraction was reduced by the urea treatment. Varietal differences in flour extraction were stable and not correlated with either 1000-grain weight or test weight. Loaf volume was increased by the granular N fertilizer but not by the urea spray, despite the increase in flour protein and a decrease in flour α-amylase activity, indicating that applications of nitrogen after anthesis are likely to be later than the optimum for improving bread-making quality.

scholarly journals Experiences of an automatic small-scale 'home bakery' in test bakings of six spring wheat varieties

1991 ◽  
Vol 63 (2) ◽  
pp. 131-135
Author(s):  
Jari Peltonen ◽  
Hannu Salovaara
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Development Time ◽  
Small Scale ◽  
Loaf Volume ◽  
Wheat Varieties ◽  
Varietal Differences ◽  
Gluten Content ◽  
Dough Development Time ◽  
The Relationship

Four units of an automatic small-scale 'home bakery' (Panasonic SD-BT2P, Japan) were tested for their suitability for rapid and simplified test baking. The results indicated that the four baking machines used produced loaves equal in volume. Loaf volume increased with increasing values of protein content, wet gluten content, sedimentation value, and with farinograph dough development time and stability values. Varietal differences in the relationship between quality and loaf volume were detected.

INHERITANCE OF PROTEIN CONTENT AND SEDIMENTATION VALUE IN DIALLEL CROSSES OF SPRING WHEAT (TRITICUM AESTIVUM)

1969 ◽  
Vol 11 (4) ◽  
pp. 967-976 ◽  
Author(s):  
C. S. Hsu ◽  
F. W. Sosulski
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Diallel Cross ◽  
Wheat Varieties ◽  
Partial Dominance ◽  
Diallel Crosses ◽  
Hard Red Spring Wheat ◽  
High Measurement ◽  
Recessive Genes ◽  
Sedimentation Value

The inheritance of flour protein content and sedimentation value was investigated in diallel crosses among four hard red spring wheat varieties. Variances for the space-planted parental and F2 populations were relatively high. Broad sense heritability values for each trait averaged 55% in the six crosses. Use of purified lines as parents in a 3-selection diallel did not alter the heritability of protein content but the estimates for sedimentation value were substantially improved.Phenotypic correlations in the F2 populations indicated the two quality traits had no consistent relationship, positive or negative depending on the cross. The negative association of protein content with grain yield was significant in nearly all crosses.The diallel cross analysis showed that each quality factor was controlled primarily by intragenic allele systems. Sedimentation value showed partial dominance, with dominant genes contributing to high measurement. Over-dominance in slight magnitude was indicated for protein content, with both dominant and recessive genes contributing to the high expression of this character.

scholarly journals Historical changes in grain yield and quality of spring wheat varieties cultivated in Siberia from 1900 to 2010

2013 ◽  
Vol 93 (3) ◽  
pp. 425-433 ◽  
Author(s):  
Alexey I. Morgounov ◽  
Igor Belan ◽  
Yuriy Zelenskiy ◽  
Lyudmila Roseeva ◽  
Sandor Tömösközi ◽  
...  
Keyword(s):  
Grain Yield ◽  
Spring Wheat ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Historical Changes ◽  
Dough Quality ◽  
Yield And Quality ◽  
Grain Yield And Quality

Morgounov, A. I., Belan, I., Zelenskiy, Y., Roseeva, L., Tömösközi, S., Békés, F., Abugalieva, A., Cakmak, I., Vargas, M. and Crossa, J. 2013. Historical changes in grain yield and quality of spring wheat varieties cultivated in Siberia from 1900 to 2010. Can. J. Plant Sci. 93: 425–433. This study focusses on changes in yield, protein content, micronutrient composition and bread-making quality of 32 historical bread wheat varieties. The germplasm was divided into four groups: viz. 1: bred before 1935; 2: bred 1955–1975; 3: bred 1976–1985; 4: bred after 1985. Yield genetic gain was 0.59% per year. The last three periods scored significantly higher for protein, gluten content and alveograph W values, compared with the first group, but did not differ significantly from each other. The physical dough properties of varieties developed between 1976 and 1985 were superior, as reflected by the W value, farinograph mixing time and degree of softening. Loaf volume was highest for the 1950–1975 group, representing a 15.6% superiority. There were significant and gradual reductions between the earliest and latest groups for protein (7.6%) and wet gluten (7.7%) contents. No changes in zinc and iron contents, important in determining grain nutritional value, were detected. Generally, modern germplasm had superior physical dough quality and stability. This improvement was not clearly associated with changes in the frequencies of high- and low-molecular weight glutenin alleles. Sustaining the genetic gains for yield and quality will require investigation of the effects and interactions of genes controlling adaptation and end-use quality of spring wheat in Siberia.

THE RELATIVE MILLING AND BAKING QUALITY OF WESTERN CANADIAN SPRING WHEAT VARIETIES

1932 ◽  
Vol 6 (4) ◽  
pp. 333-361
Author(s):  
J. G. Malloch ◽  
W. F. Geddes ◽  
R. K. Larmour
Keyword(s):  
Spring Wheat ◽  
Western Canada ◽  
Loaf Volume ◽  
Wheat Varieties ◽  
Milling Quality ◽  
Baking Quality ◽  
Milling Characteristics ◽  
Supply Information ◽  
General Appearance

To maintain the quality of Canada's export wheat it is essential that only high quality varieties should be grown. To supply information on which a choice of varieties may be based, a co-operative study was made of the milling and baking quality of 25 varieties of spring wheat now grown in western Canada. Samples were grown in adjacent plots by the Dominion Experimental Farms and Universities in Manitoba, Saskatchewan and Alberta in 1928, 1929 and 1930. Only samples which were sound enough to be placed in the statutory grades by official inspectors were used. Part of each sample was milled and baked in each of the three co-operating laboratories. Four baking formulas were used. The varieties were classified on the bases of loaf volume, texture, crumb color, general appearance of loaf, absorption, and yield of straight flour. These classifications were combined to give classifications for baking quality and milling quality and finally for suitability for export and domestic milling. The last classification is given in Table XXVII and is, briefly, as follows:1. Varieties which are entirely satisfactory: Reward, Ceres, Marquis, Pioneer, Red Fife, Renfrew, Red Bobs 222, Supreme.2. Varieties which are fairly satisfactory: Early Red Fife, Ruby, Early Triumph.3 Varieties which are unsatisfactory: (a) White wheats: Quality, Axminster, Hard Federation; (b) Varieties differing from Marquis in milling characteristics: Garnet, Kota; (c) Varieties inferior to Marquis in baking characteristics: Garnet Parker's Selection, Brownhead, Huron, Kitchener, Preston, Marquillo.4. Varieties which are very unsatisfactory: Early Prolific, Dicklow, Vermilion.

VARIETAL DIFFERENCES IN THE RELATION BETWEEN PROTEIN CONTENT OF WHEAT AND LOAF VOLUME OF BREAD

1940 ◽  
Vol 18c (4) ◽  
pp. 111-121
Author(s):  
A. G. McCalla
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Significant Variation ◽  
Regression Coefficient ◽  
Loaf Volume ◽  
Wheat Protein ◽  
Hard Red Spring Wheat ◽  
Varietal Differences ◽  
Highly Correlated

Loaf volume obtained with the malt-phosphate-bromate formula (1 mg. of bromate per 100 gm. of flour) is highly correlated with wheat protein within any one variety of hard red spring wheat. The extremes of protein content studied were 8.0 and 20.0%, and there were few incidents of significant variation from linear correlation.The regression of loaf volume on protein varied enormously from one variety to another. The regression coefficient is just as much an inherent varietal characteristic as is yield or protein content.

"BAKING STRENGTH INDEX" AND THE RELATION OF PROTEIN CONTENT TO LOAF VOLUME

1974 ◽  
Vol 54 (2) ◽  
pp. 231-234 ◽  
Author(s):  
K. H. TIPPLES ◽  
R. H. KTLBORN
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Spring Wheat ◽  
Protein Quality ◽  
Quality Parameter ◽  
Grading System ◽  
Loaf Volume ◽  
Strength Index ◽  
Hard Red Spring Wheat ◽  
New Protein

The "Baking Strength Index" (BSI) is a protein quality parameter that expresses loaf volume, by the Remix baking method, as a percentage of the volume normally expected for Canadian hard red spring wheat flour of the same protein content. Under Canada’s new protein segregation grading system, protein quality assumes more significance, as previously overall baking quality was affected by both protein quantity and protein quality.

scholarly journals Эффективность влияния подкормки «Акварин 5» на урожайность зерна яровой пшеницы и его качество

2019 ◽  
pp. 3-6
Author(s):  
Kh.A. Piskunova ◽  
A.V. Fedorova
Keyword(s):  
Grain Yield ◽  
Protein Content ◽  
Spring Wheat ◽  
Grain Quality ◽  
Mineral Fertilizer ◽  
Mineral Fertilizers ◽  
Wheat Varieties ◽  
Maximum Value ◽  
Significant Difference

Изучалось влияние водорастворимого комплекса минеральных удобрений Акварин 5 на урожайность и качество зерна яровой пшеницы сортов Сударыня, Ладья, Каменка, Дарья (стандарт). Подкормка растений Акварин 5 в дозе 1,5 кг/га обеспечила одинаковую урожайность зерна у изучаемых сортов 1,561,64 т/га, а при подкормке в дозе 3,0 кг/га по фону минеральных удобрений (N26P38K38) у всех сортов яровой пшеницы отмечено достоверное увеличение урожайности (НСР0,5 т/га 0,33 (сорт Дарья), 0,26 (сорт Сударыня), 0,25 (сорт Ладья), 0,26 (сорт Каменка)). Обработка посевов Акварин 5 оказывала влияние на повышение содержания белка в зерне на 0,461,89 в сравнении с контролем. При внесении водорастворимого удобрения в дозе 3,0 кг/га по минеральному фону количество белка возросло и достигло максимального значения у сорта Ладья 14,59. Наибольшее содержание клейковины в зерне отмечено в варианте с внесением Акварин 5 в дозе 3,0 кг/га по минеральному фону на всех сортах яровой пшеницы (32,7, 33,4, 34,0 и 32,0). Клейковина зерна относилась ко второй группе качества и характеризовалась как удовлетворительная слабая.The influence of the watersoluble mineral fertilizer complex Aquarin 5 on the yield and grain quality of spring wheat varieties Sudarynya, Ladya, Kamenka, Darya (standard) was studied. Top dressing of plants Aquarin 5 at a dose of 1.5 kg/ha provided the same grain yield in the studied varieties 1.561.64 t/ha and at top dressing at a dose of 3.0 kg/ha on the background of mineral fertilizers (N26P38K38) in all varieties of spring wheat there was a significant increase in yield (least significant difference 0.5 t/ha 0.33 (Darya variety), 0.26 (Sudarynya variety), 0.25 (Ladya variety), 0.26 (Kamenka variety)). Processing of sowings with Aquarin 5 influenced the increase in protein content in grain by 0.461.89 in comparison with the control. With the applying of watersoluble fertilizer in a dose of 3.0 kg/ha on the mineral background, the amount of protein increased and reached a maximum value for Ladya variety 14.59. The highest content of gluten in the grain was noted in the variant with applying of Aquarin 5 at a dose of 3.0 kg/ha on the mineral background in all varieties of spring wheat (32.7, 33.4, 34.0 and 32.0). Grain gluten belonged to the second quality group and was characterized as satisfactory weak one.

scholarly journals Results of study yield and grain quality of spring wheat varieties

2021 ◽  
Vol 31 (3) ◽  
pp. 105-110
Author(s):  
Batbold Serchin ◽  
Ganbaatar Bodisad ◽  
Urtnasan Ganbaatar
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Grain Quality ◽  
Grain Protein Content ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Bread Making ◽  
Wheat Varieties ◽  
Early Maturing

The study was provided in IPAS during 2016-2019. The objective of this study was to determine the grain quality characteristics of spring wheat varieties based on bread making quality related parameters. Results of study shown early maturing varieties Darkhan-160, Darkhan-172 have 0.5-2.1 cn/ha more yield than Darkhan-131 and middle maturing varieties Darkhan-74, Altaiskaya-325, Altaiskaya-70 have 0.3-2.5 cn/ha more yield than Darkhan-131. Comparing grain protein content of favorable and drought condition early maturing varieties were reduced protein content by 2.0%, middle maturing – 1.8% and late maturing – 1.3%. By ranking grain quality parameters wheat varieties Darkhan-160, Buryatskaya ostistaya, Arvin, Darkhan-144 and  Darkhan-181have a good quality. Буудайн сортуудын ургац ба чанарыг судалсан дүн Монгол оронд нутагшсан, үйлдвэрлэлд зонхилон тариалагдаж буй буудайн нийт 16 сортуудыг ургац ба чанарын үзүүлэлтүүдээр харьцуулан судалж арвин ургацтай, чанар сайтай сортыг илрүүлэх зорилгоор судалгааг 2016-2019 онд УГТХ-ийн Үр тарианы селекцийн туршлагын талбайд явуулсан. Судалгааны дүнгээр эртийн болцтой Дархан-160, Дархан-172 сортууд (ХХБЗ05=0.5 ц/га) жишиг Дархан-131 сортыг, Дархан-160, Дархан-172 сортууд дунд эртийн болцтой Алтайская-325, Алтайская-70 сортууд (ХХБЗ05=1.2 ц/га) жишиг Дархан-34 сортыг бодитой давсан нэмүү  ургац тус тус  бүрдүүллээ.  Харин дунд-оройн болцтой Дархан-181 сорт (ХХБЗ05=1.5 ц/га) жишиг Дархан-144 сортоос 1.5 ц/га бага ургацтай байсан боловч энэ нь алдааны түвшинд байв. Чийгтэй жилийн уургийн агуулалтыг гантай жилийнхтэй харьцуулахад буудайн сортуудын уургийн агуулалтын бууралт нь эртийн болцтой бүлэгт 2.0%, дунд эртийн болцтой бүлэгт 1.8%, дунд оройн болцтой бүлэгт 1.3% байлаа.  Уургийн агуулалт эртийн болцтой бүлгээс Дархан-160 (12.6%), дунд эртийн болцтой бүлгээс Дархан-74 (5.9%), дунд-оройн болцтой бүлгээс Дархан-144 (7.2%) зэрэг сортуудад хамгийн бага буурсан. Буудайн сортуудын гурил, талхны чанарын нэгдсэн дүнд ранкын үнэлгээ өгөхөд Дархан-160, Бурятская остистая, Дархан-144, Арвин, Дархан-181 сортууд шалгарч байна. Эдгээр сортууд нь арвин ургац бүрдүүлдэг, хүнсний буудайн улсын стандарт шаардлагын I, II ангиллыг хангадаг, гурил, талхны чанар сайтай учир зах зээлд өрсөлдөх чадвартай, хүнсний аюулгүй байдлыг  хангах чухал нөөц болно.  Түлхүүр үг: ургац, уураг, цавуулаг, гурил, талх, ранк

Sign in / Sign up

Export Citation Format

Share Document