Hagberg Falling Number and Rheological Properties of Wheat Cultivars in Wet and Dry Preharvest Periods

The difference between the bread wheat and feed wheat prices in the UK (the premium) is an important influence on behaviour throughout the entire grain chain. The aim of the present study was to quantify the influence of grain quality and other factors on interannual variation in the premium calculated as a proportion of the feed price. A hypothetical model of the UK wheat economy was devised, appropriate annual national data from 1982 to 2000 were collected for each component and multiple regression was used to develop a statistical model for the premium.The statistical model included livestock numbers (calculated as pig equivalents), Hagberg falling number and wheat stocks, which together explained 0·80 of the interannual variation in the premium. A high premium was associated with high livestock numbers, low Hagberg falling number and low wheat stocks. These variables were included in the hypothetical model because: livestock numbers represent demand for feed wheat; Hagberg falling number is a quality criterion for purchase of bread wheat with a low value indicating poor quality and thus a smaller supply of bread wheat; wheat stocks are one of the sources of supply of wheat. It was concluded that of the 16 supply, demand or price variables in the hypothetical model the main variables associated with the premium from 1982 to 2000 were demand for feed wheat, quality of the wheat harvest and carry-over of wheat from the previous harvest.

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INFLUENCE OF FLOUR COMPOSITE MIXTURE ON THE CHARACTERISTICS CARBOHYDRATE-AMYLASE COMPLEX OF WHEAT FLOUR

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2018.2-3.12 ◽

2018 ◽

Author(s):

О.Л. ВЕРШИНИНА ◽

А.Н. БОНДАРЕНКО ◽

Е.А. ЗЕРНАЕВА

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Control Sample ◽

Falling Number ◽

Barley Flour ◽

Autolytic Activity ◽

Composite Mixture

Представлены результаты исследования влияния компонентов мучной композитной смеси – муки люпиновой, кукурузной и ячменной на автолитическую активность и углеводно-амилазный комплекс пшеничной муки 1-го сорта. Для определения автолитической активности по числу падения (ЧП) образцов муки с добавками и без них добавки вносили в количестве 5, 15, 25, 35%. Установлено, что при внесении 5% ячменной и кукурузной муки автолитическая активность существенно не меняется, при увеличении количества добавки показатель ЧП муки увеличивается от 3 до 14% и автолитическая активность снижается. Величины показателей газообразующей и водопоглотительной способности мучных композитных смесей возрастают по сравнению с аналогичными показателями контрольного образца – пшеничной мукой 1-го сорта без добавок. Рекомендовано использовать разработанную мучную композитную смесь, содержащую 65% пшеничной муки, 25% люпиновой муки, 5% кукурузной муки, 5% ячменной муки, при производстве пшеничных сортов хлеба для улучшения реологических свойств теста и, следовательно, качества хлеба. Results of investigation of influence of components of flour composite mixtures – lupine, cornmeal and barley flour on autolytic activity and carbohydrate-amylase complex of wheat flour of 1st grade are presented. To determine the autolytic activity by of falling number (FN) flour samples with additives and without them additives were brought in the amount of 5, 15, 25, 35%. It is established that with the introduction of 5% barley flour and cornmeal autolytic activity does not change significantly, with an increase in the number of additives, the index of FN flour increases from 3 to 14% and autolytic activity decreases. Values of indicators of gas-forming and water-absorbing ability of flour composite mixtures increase in comparison with similar indicators of a control sample – wheat flour of 1st grade without additives. It is recommended to use the developed flour composite mixture containing 65% wheat flour, 25% lupine flour, 5% cornmeal, 5% barley flour in the production of wheat breads to improve the rheological properties of the dough and, therefore, the quality of bread.

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Genetic Variation, G*E Interactions and Selection Response for Hagberg Falling Number in Triticale

Triticale: Today and Tomorrow - Developments in Plant Breeding ◽

10.1007/978-94-009-0329-6_78 ◽

1996 ◽

pp. 609-613

Author(s):

Louis Jestin ◽

Hélène Bonhomme

Keyword(s):

Genetic Variation ◽

Selection Response ◽

Falling Number ◽

Hagberg Falling Number

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Relationships among Mixolab rheological properties of isolated starch and white flour and quality of baking products using different wheat cultivars

Journal of Cereal Science ◽

10.1016/j.jcs.2019.102801 ◽

2019 ◽

Vol 89 ◽

pp. 102801 ◽

Cited By ~ 2

Author(s):

Václav Dvořáček ◽

Jana Bradová ◽

Tibor Sedláček ◽

Evžen Šárka

Keyword(s):

Rheological Properties ◽

Wheat Cultivars ◽

White Flour

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

Crop and Pasture Science ◽

10.1071/cp15285 ◽

2016 ◽

Vol 67 (6) ◽

pp. 583 ◽

Cited By ~ 2

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.

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Alpha-amylase activity of wheat grain from crops differing in grain drying rate

The Journal of Agricultural Science ◽

10.1017/s0021859696004066 ◽

1997 ◽

Vol 128 (2) ◽

pp. 127-134 ◽

Cited By ~ 12

Author(s):

P. S. KETTLEWELL ◽

M. M. CASHMAN

Keyword(s):

Amylase Activity ◽

Potential Evapotranspiration ◽

Analysis Of Covariance ◽

Alpha Amylase ◽

Drying Rate ◽

Falling Number ◽

Seasonal Differences ◽

Year Effect ◽

Grain Drying ◽

Hagberg Falling Number

The hypothesis was tested that slow grain drying stimulates pre-maturity alpha-amylase activity in wheat (Triticum aestivum L.). Grain drying rate in 91 commercial crops of cultivars Avalon or Mercia grown over the years 1988–90 was estimated from the slope of linear regressions of moisture content on time. Incipient sprouting was detected in some samples from 1988 using the fluoroscein dibutyrate test, but results from a beta-limit dextrin gel assay indicated that pre-maturity alpha-amylase was probably the major source of alpha-amylase activity in these samples. Although year-to-year differences in ln alpha-amylase activity and Hagberg falling number tended to be associated with seasonal differences in drying rate, there was no evidence of a relationship between either ln alpha-amylase activity or Hagberg falling number and drying rate after the year effect was removed by an analysis of covariance. A second dataset from one crop in each of 14 years at one site showed significant positive linear relationships between cumulative potential evapotranspiration calculated over different periods during grain ripening and Hagberg falling number (excluding 3 years when incipient sprouting was thought to occur). It was concluded that pre-maturity alpha-amylase activity was stimulated by an unknown environmental factor differing between seasons and associated with seasonal differences in drying rate and cumulative potential evapotranspiration.

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Effect of organic acids and NaCl on the rheological properties of dough prepared using Pembina and Harvest CWRS wheat cultivars

Cereal Chemistry ◽

10.1002/cche.10050 ◽

2018 ◽

Vol 95 (3) ◽

pp. 478-485 ◽

Cited By ~ 1

Author(s):

Andrea K. Stone ◽

Ricky S. H. Lam ◽

Erin J. Hopkins ◽

Pierre Hucl ◽

Martin G. Scanlon ◽

...

Keyword(s):

Organic Acids ◽

Rheological Properties ◽

Wheat Cultivars

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AC Remington winter rye

Canadian Journal of Plant Science ◽

10.4141/p99-158 ◽

2000 ◽

Vol 80 (3) ◽

pp. 605-607 ◽

Cited By ~ 1

Author(s):

J. G. McLeod ◽

Y. T. Gan ◽

J. F. Payne

Keyword(s):

Secale Cereale ◽

Agricultural Research ◽

Kernel Weight ◽

Research Centre ◽

Winter Rye ◽

Falling Number ◽

Lodging Resistance ◽

Canadian Prairies ◽

Secale Cereale L ◽

Hagberg Falling Number

AC Remington, a cultivar of winter rye (Secale cereale L.), was developed at the Semiarid Prairie Agricultural Research Centre, Research Branch, Agriculture and Agri-Food Canada, Swift Current, Saskatchewan. AC Remington is a semidwarf with 20 to 25% shorter straw and improved lodging resistance compared with tall cultivars. AC Remington has good winter survival and is well adapted to the Canadian Prairies. AC Remington has improved grain yield, test weight, kernel weight and Hagberg Falling Number compared with those of the semidwarf cultivar AC Rifle. Plant height, heading, maturity and ergot infection of AC Remington are similar to those of AC Rifle. Key words: Cultivar description, semidwarf, rye (winter), Hagberg Falling Number, Secale cereale L.

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Spring wheat mixtures in northern crop production: Quality characteristics

Agricultural and Food Science ◽

10.23986/afsci.72247 ◽

1987 ◽

Vol 59 (1) ◽

pp. 51-55

Author(s):

H. Salovaara ◽

R. Karjalainen

Keyword(s):

Protein Content ◽

Rheological Properties ◽

Spring Wheat ◽

Crop Production ◽

Production Quality ◽

Quality Characteristics ◽

Wheat Cultivars ◽

Breadmaking Quality ◽

Experimental Plots

Mixtures of two or three spring wheat cultivars (Tähti/Kadett; Tähti/Kadett/ Tapio) were grown on experimental plots and the resulting crops were analyzed by selected procedures to indicate breadmaking quality. The quality tests included tests on the protein content, sedimentation values and rheological properties of doughs. Comparisons between mixtures and the means of pure components did not show any definite variations in terms of major quality characteristics. The quality of mixtures appears to be predictable from the performance of the pure components. The present study suggests that mixtures give equal quality compared with pure stands.

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