scholarly journals The bread making quality of Finnish spring wheats - a proposal for classification

1993 ◽  
Vol 2 (6) ◽  
pp. 507-515
Author(s):  
Jari Peltonen ◽  
Tapio Juutti ◽  
Juha Suopelto
Keyword(s):  
Quality Criteria ◽  
Triticum Aestivum L ◽  
Wheat Breeding ◽  
Bread Making ◽  
High Class ◽  
Dough Quality ◽  
Flour Protein ◽  
Class 1 ◽  
Very High

The purpose of the present study was to provide bread making quality criteria for spring wheat (Triticum aestivum L.) grown in Finland. The bread making quality of a total of 101 wheat samples was related to flour protein concentration and dough quality determined by the farinograph valorimeter value. Nine quality classes of wheat, similar to the German system of wheat classification, were used as a basis. Because Finnish wheat breeding and cultivation primarily aim at producing grain for bread making, it was not considered necessary to define the quality classes of wheat unsuitable for bread making. Therefore, the number of quality classes were restricted to five: (class 1) medium, (class 2) medium to high, (class 3) high, (class 4) high to very high, and (class 5) very high baking quality. The influence of the environment on the quality traits should be taken into account by comparing the cultivars with a representative control cultivar.

Correlation analysis of HMW sub-units and baking quality-related traits in Indian wheat (Triticum aestivum L.) cultivars

2013 ◽  
Vol 61 (4) ◽  
pp. 293-301 ◽  
Author(s):  
Gajalakshmi Kandasamy
Keyword(s):  
Triticum Aestivum L ◽  
Wheat Breeding ◽  
Similarity Criteria ◽  
Bread Making ◽  
Wheat Varieties ◽  
Baking Quality ◽  
Breeding Programmes ◽  
Grouping Pattern ◽  
Hmw Glutenin

High molecular weight (HMW) glutenin subunits and baking quality-related traits were studied in 50 Indian wheat landraces. Scoring of germplasm based on electrophoresis patterns using the Payne method showed that the quality scores varied from 4 to 8. Based on this scoring, 13 cultivars were ranked as superior. Cluster analysis based on electrophoresis patterns and Jaccard similarity criteria divided the cultivars into five groups, with 13 cultivars in the first cluster. There was no similarity between the grouping pattern based on HMW glutenin sub-units and quality-related traits. In the present study, the quality of the flour of six wheat varieties was weak, so these varieties were only suitable for biscuit making. The flour of 31 wheat varieties showed medium strength. The remaining 13 wheat varieties had strong flour. Considering the great variation observed for quality-related traits and HMW glutenin sub-units, it can be concluded that these cultivars are potential sources of desirable quality traits for use in bread wheat breeding programmes to improve bread-making quality.

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 Productive performance and industrial quality of wheat genotypes grown in two environments

2016 ◽  
Vol 20 (9) ◽  
pp. 856-861
Author(s):  
Omar Possatto Junior ◽  
Marcos V. Faria ◽  
Marcelo C. Mendes ◽  
Evandrei S. Rossi ◽  
Rodrigo Oliboni ◽  
...  
Keyword(s):  
Sodium Dodecyl ◽  
Wheat Breeding ◽  
Productive Performance ◽  
Thousand Grain Weight ◽  
Flour Protein ◽  
Commercial Cultivars ◽  
Protein Flour ◽  
Grain Yield Components ◽  
Selection Of

ABSTRACT Wheat flour can be allocated for manufacturing various products, but each purpose requires specificities defined by the industrial quality. The objective of this study was to evaluate the performance of experimental lines and commercial cultivars of wheat, in South and Southeast of Brazil and to identify genotypes with favorable characteristics of industrial quality. Twenty lines in the stage of cultivation and use and three commercial cultivars were evaluated for grain yield components (hectoliter weight and thousand-grain weight) and features related to the industrial quality of the flour (protein, flour stability, sedimentation with sodium dodecyl sulfate and color). The genotypes CRX/CD104//ALC, LAJ96010/JSP//ALC and CRX/ALC//ALC showed favorable characteristics for biscuit production, while the genotypes ORL97061/ORL00241//CD104, SUZ6/WEAVER//TUI/3/SUP/4/CD104, ORL99396/ORL97061//SUP, CRX/CD104//ALC, ORL98231/IOR00131//ÔNIX, ORL94346/ALC//AVT/3/ÔNIX, CEP0033/ÔNIX/3/ÔNIX*2//TC14/2*SPEAR, Campo Real/VAN//ÔNIX, ORL97061/CD 104 and PMP/ORL98231//CRX have aptitude for baking. The evaluations were efficient for the classification and selection of genotypes in the wheat breeding program.

Influence of crop rotation, manure and fertilizers on bread making quality of wheat (Triticum aestivum L.)

1995 ◽  
Vol 4 (1) ◽  
pp. 37-45 ◽  
Author(s):  
B. Borghi ◽  
G. Giordani ◽  
M. Corbellini ◽  
P. Vaccino ◽  
M. Guermandi ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Crop Rotation ◽  
Triticum Aestivum L ◽  
Bread Making

scholarly journals Genetic diversity of gliadin-coding alleles in bread wheat (Triticum aestivum L.) from Northern Kazakhstan

PeerJ ◽  
2019 ◽  
Vol 7 ◽  
pp. e7082 ◽  
Author(s):  
Maral Utebayev ◽  
Svetlana Dashkevich ◽  
Nina Bome ◽  
Kulpash Bulatova ◽  
Yuri Shavrukov
Keyword(s):  
Genetic Diversity ◽  
Triticum Aestivum ◽  
Bread Wheat ◽  
Polyacrylamide Gel Electrophoresis ◽  
Germplasm Collection ◽  
Triticum Aestivum L ◽  
Wheat Breeding ◽  
Spring Bread Wheat ◽  
Northern Kazakhstan

Background Spring bread wheat (Triticum aestivum L.) represents the main cereal crop in Northern Kazakhstan. The quality of wheat grain and flour strongly depends on the structure of gluten, comprised of gliadin and glutenin proteins. Electrophoresis spectra of gliadins are not altered by environmental conditions or plant growth, are easily reproducible and very useful for wheat germplasm identification in addition to DNA markers. Genetic polymorphism of two Gli loci encoding gliadins can be used for selection of preferable genotypes of wheat with high grain quality. Methods Polyacrylamide gel electrophoresis was used to analyse genetic diversity of gliadins in a germplasm collection of spring bread wheat from Northern Kazakhstan. Results The highest frequencies of gliadin alleles were found as follows, in Gli1: -A1f (39.3%), -B1e (71.9%), and -D1a (41.0%); and in Gli-2: -A2q (17.8%), -B2t (13.5%), and -D2q (20.4%). The combination of these alleles in a single genotype may be associated with higher quality of grain as well as better adaptation to the dry environment of Northern Kazakhstan; preferable for wheat breeding in locations with similar conditions.

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.

An experience of performing spirometry by trained general practitioners

2020 ◽  
pp. 34-36
Author(s):  
M. A. Pokhaznikova ◽  
E. A. Andreeva ◽  
O. Yu. Kuznetsova
Keyword(s):  
General Practitioners ◽  
Quality Criteria ◽  
Poor Quality ◽  
Male Gender ◽  
Study Research ◽  
The Poor ◽  
Quality Of Research ◽  
Forced Expiratory Maneuver ◽  
Maximal Effort

The article discusses the experience of teaching and conducting spirometry of general practitioners as part of the RESPECT study (RESearch on the PrEvalence and the diagnosis of COPD and its Tobacco-related aetiology). A total of 33 trained in spirometry general practitioners performed a study of 3119 patients. Quality criteria met 84.1% of spirometric studies. The analysis of the most common mistakes made by doctors during the forced expiratory maneuver is included. The most frequent errors were expiration exhalation of less than 6s (54%), non-maximal effort throughout the test and lack of reproducibility (11.3%). Independent predictors of poor spirogram quality were male gender, obstruction (FEV1 /FVC<0.7), and the center where the study was performed. The number of good-quality spirograms ranged from 96.1% (95% CI 83.2–110.4) to 59.8% (95% CI 49.6–71.4) depending on the center. Subsequently, an analysis of the reasons behind the poor quality of research in individual centers was conducted and the identified shortcomings were eliminated. The poor quality of the spirograms was associated either with the errors of the doctors who undertook the study or with the technical malfunctions of the spirometer.

Ground water quality of selected areas of Punjab and Sind Provinces, Pakistan: Chemical and microbiological aspects

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Ionic Concentration ◽  
Chloride Ions ◽  
Potassium Ions ◽  
Ammonium Ions ◽  
High Concentration ◽  
Phosphate Ions ◽  
Sodium Magnesium ◽  
Very High ◽  
Microbiological Aspects

The assessment of groundwater is essential for the estimation of suitability of water for safe use. An attempt has been made to study the groundwater of selected areas of Punjab (Sheikhupura &amp; Sahiwal) and Sindh (Sindh, Jawar Dharki and Dharki), Pakistan. The results indicate that pH, color and odor were all within limits of WHO that is pH ranges 6.5–8.5, colorless and odorless, respectively. The high values of suspended solids were observed in the Sindh-1 and Dharki samples. Microbiologically only Sahiwal and Jawar Dharki were found fit for drinking purpose. Trace metals analysis of Sheikhupura-1 and Sindh-1 showed that values do not fall within limits of WHO for Iron. The ionic concentration analysis showed that high bicarbonate (HCO3-), ions are present in the samples of Sahiwal and Dharki; Sindh-1 and Jawar Dharki samples showed very high concentration for chloride ions, all samples were satisfactory level for sulphate (SO42-), sodium, magnesium and phosphate ions except samples of Sindh-1 and Jawar Dharki. High concentration of calcium and potassium ions was observed in samples of Sindh-1, while all other samples were found fit for drinking purposes in respect of nitrate, nitrite and ammonium ions. The high concentration of Fluoride was found only in Sheikhupura-2 samples.

Sign in / Sign up

Export Citation Format

Share Document