scholarly journals A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars

2020 ◽  
Vol 10 (20) ◽  
pp. 7104
Author(s):  
Marta Jańczak-Pieniążek ◽  
Jan Buczek ◽  
Joanna Kaszuba ◽  
Ewa Szpunar-Krok ◽  
Dorota Bobrecka-Jamro ◽  
...  
Keyword(s):  
Crude Protein ◽  
Principal Component ◽  
Quality Parameters ◽  
Rheological Parameters ◽  
Wheat Cultivars ◽  
Baking Quality ◽  
Baking Process ◽  
Bread Volume ◽  
Wheat Hybrids

The study assessed the quality parameters of grain and flour, the rheological properties of dough and the quality of bread prepared from flour of hybrid cultivars of wheat in comparison with population cultivars of wheat. As the interest in wheat hybrids cultivars from the agricultural and milling industry is growing, their technological value of grain and flour was evaluated at two levels of nitrogen fertilisation (N1—110 kg/ha, N2—150 kg/ha). Increasing the fertilisation (N2) produced a significant influence on the crude protein and gluten content in the flour, as well as the moisture of the crumb and the yield of the dough without impacting other rheological traits and parameters of bread baking process. The performed principal component analysis (PCA) allowed for identification of the best cultivars among the studied wheat cultivars (Hybery and Hyvento). The hybrid cultivar Hyvento was characterised by favourable qualitative traits of the grain (vitreousness, crude protein content) and rheological parameters of the dough (bread volume), however, it had lower baking quality parameters. Among the hybrid cultivars, the best applicability for baking purposes was Hybery due to the favourable values of the baking process parameters and bread quality (bread yield, bread volume, Dallmann porosity index of crumb). Hybrid cultivars of wheat can therefore be used for the production of bread and be an alternative in agricultural production for population cultivars, which will contribute to filling the knowledge gap for the hybrid wheat cultivars.

scholarly journals Image data of crumb structure of bread from flour of czech spring wheat cultivars

2011 ◽  
Vol 22 (No. 4) ◽  
pp. 133-142 ◽  
Author(s):  
I. Švec ◽  
M. Hrušková
Keyword(s):  
Image Analysis ◽  
Image Data ◽  
Analysis Data ◽  
Wheat Cultivars ◽  
Rheological Measurements ◽  
Class A ◽  
Bread Volume ◽  
Class B ◽  
Crumb Structure

Abstract: Baking quality of flour from six wheat cultivars (harvest 2002 and 2003), belonging to the quality classes A and B, was evaluated using the fermented dough test. Analytical traits of kernel and flour showed differences between the classes which were confirmed by the baking test with the full-bread-formula according to Czech method. In addition to standard methods of the bread parameters description (specific bread volume and bread shape measurements) rheological measurements of penetrometer and image analysis were used in effort to differentiate wheat samples into the quality classes. The results of the baking test proved significant differences in specific bread volumes – the highest volume in class A was obtained with the cultivar Vinjet and in class B with SG-S1098 – approx. 410 and 420 ml/100 g. Although significant correlations among image analysis data and specific bread volume having been proved, any image analysis parameter did not distinguish the quality classes. Only the penetronetric measurements made with bread crumb were suitable for such purpose (r = 0.9083; for  = 0.01). Among image analysis data the total cell area of the crumb had the strongest correlation with specific bread volume (r = 0.7840; for α = 0.01).    

scholarly journals Quality Metrics Evaluation of Hyperspectral Images

2014 ◽  
Vol XL-8 ◽  
pp. 1221-1226 ◽  
Author(s):  
A. K. Singh ◽  
H. V. Kumar ◽  
G. R. Kadambi ◽  
J. K. Kishore ◽  
J. Shuttleworth ◽  
...  
Keyword(s):  
Hyperspectral Image ◽  
Signal To Noise Ratio ◽  
Principal Component ◽  
Quality Parameters ◽  
Quality Metrics ◽  
Hyperspectral Data ◽  
Hyperspectral Images ◽  
Error Ratio ◽  
Classified Image

In this paper, the quality metrics evaluation on hyperspectral images has been presented using k-means clustering and segmentation. After classification the assessment of similarity between original image and classified image is achieved by measurements of image quality parameters. Experiments were carried out on four different types of hyperspectral images. Aerial and spaceborne hyperspectral images with different spectral and geometric resolutions were considered for quality metrics evaluation. Principal Component Analysis (PCA) has been applied to reduce the dimensionality of hyperspectral data. PCA was ultimately used for reducing the number of effective variables resulting in reduced complexity in processing. In case of ordinary images a human viewer plays an important role in quality evaluation. Hyperspectral data are generally processed by automatic algorithms and hence cannot be viewed directly by human viewers. Therefore evaluating quality of classified image becomes even more significant. An elaborate comparison is made between k-means clustering and segmentation for all the images by taking Peak Signal-to-Noise Ratio (PSNR), Mean Square Error (MSE), Maximum Squared Error, ratio of squared norms called L2RAT and Entropy. First four parameters are calculated by comparing the quality of original hyperspectral image and classified image. Entropy is a measure of uncertainty or randomness which is calculated for classified image. Proposed methodology can be used for assessing the performance of any hyperspectral image classification techniques.

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

scholarly journals Groundwater quality assessment of Shahdadkot, Qubo Saeed Khan and Sijawal Junejo Talukas of District Qambar Shahdadkot, Sindh

2019 ◽  
Vol 10 (1) ◽  
Author(s):  
Muhammad Farooque Lanjwani ◽  
Muhammad Yar Khuhawar ◽  
Taj Muhammad Jahangir Khuhawar
Keyword(s):  
Water Quality ◽  
Principal Component ◽  
Quality Parameters ◽  
World Health ◽  
Coefficient Of Determination ◽  
High Concentration ◽  
Permissible Limits ◽  
Groundwater Samples ◽  
Health Organization

AbstractThe study examines the water quality of Shahdadkot, Qubo Saeed Khan and Sijawal Junejo talukas of Qambar Shahdadkot District, less affected by industrial contamination. A total of 38 groundwater samples were collected and analysed for 28 parameters. The results indicated that 57.89% samples were not suitable for drinking purpose with total dissolved solids above than maximum permissible limit of World Health Organization (WHO) (1000 mg/L). The pH, total phosphate, orthophosphate and nitrite were within WHO limits. The concentration of essential metals more than half samples, fluoride in 60.52% and heavy metals 0–50% were contaminated higher than permissible limits of WHO. The statistical analysis of water quality parameters was also carried out to evaluate coefficient of determination among the parameters, cluster analysis and principal component analysis. Water quality determined for irrigation based on Kelly index (KI), sodium percentage (Na%), chloride–sulphate ratio, sodium adsorption ratio, permeability index (PI), chloroalkaline indices 1 (CAI-1), residual sodium carbonate and chloride bicarbonate ratio indicated that samples (55 to 100%) could be used for irrigation purposes. The consumption of water with high concentration of salts and fluoride above the permissible limits may be a cause of a number of diseases in the area.

Tocochromanol concentration, protein composition and baking quality of white flour of South African wheat cultivars

2014 ◽  
Vol 33 (2) ◽  
pp. 127-131 ◽  
Author(s):  
M.T. Labuschagne ◽  
N. Mkhatywa ◽  
B. Wentzel ◽  
E. Johansson ◽  
A. van Biljon
Keyword(s):  
South African ◽  
Protein Composition ◽  
Wheat Cultivars ◽  
Baking Quality ◽  
White Flour

scholarly journals Influence of Genotype and Agrofond on the Quality of Wheat Varieties from Transylvania

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Simona MAN ◽  
Sevastita MUSTE ◽  
Anamaria POP(BIROU) ◽  
Carmen CHIRCU ◽  
Vlad MURESAN ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Crude Protein ◽  
Organic Fertilizers ◽  
Quality Indices ◽  
Wheat Grain ◽  
Wheat Varieties ◽  
Technological Factors ◽  
Baking Quality ◽  
Different Doses

The paper presents and analyzes the baking quality indices of indigenous wheat varieties (Arieşan, Apullum and Dumbrava) grown at S.C.D.A. Turda during 2008-2009 crop year, under agrofond influence. Results showed that the genetics and technological factors contribute to change in fairly wide limits of chemical composition of wheat grain. Experiencing the three wheat varieties different doses of organic fertilizers (N50P50K50 kg/ha şi N50P50K50 + N50P30 kg/ha), crude protein values range between 13,73% (N50P50K50 kg/ha ) and 15,78% (N50P50K50 + N50P30 kg/ha) in Arieşan variety, between 12,71% (N50P50K50 kg/ha ) şi 15,13% (N50P50K50 + N50P30 kg/ha) in Apullum variety and between 12,95 (N50P50K50 kg/ha ) şi 15,05% (N50P50K50 + N50P30 kg/ha) in Dumbrava variety. Also the values of wet gluten content varies between 32,55% influenced by N50P50K50 kg/ha and between 37,65% - 39,05% influenced by N50P50K50 + N50P30 kg/ha.

Genetic Improvement in Milling and Baking Quality of Hard Red Winter Wheat Cultivars, 1919 to 1988

Crop Science ◽  
1989 ◽  
Vol 29 (3) ◽  
pp. 626-631 ◽  
Author(s):  
T. S. Cox ◽  
M. D. Shogren ◽  
R. G. Sears ◽  
T. J. Martin ◽  
L. C. Bolte
Keyword(s):  
Winter Wheat ◽  
Genetic Improvement ◽  
Wheat Cultivars ◽  
Baking Quality ◽  
Hard Red Winter Wheat ◽  
Winter Wheat Cultivars ◽  
Red Winter Wheat

Grain mineral composition of Argentinean-adapted wheat cultivars: a case study

2021 ◽  
Vol 72 (2) ◽  
pp. 113
Author(s):  
Iván D'Amico ◽  
Mauro Silva ◽  
Jorge I. Moriconi ◽  
Guillermo E. Santa-María ◽  
Carlos T. Bainotti ◽  
...  
Keyword(s):  
Selection Process ◽  
Genotypic Variation ◽  
Principal Component ◽  
Triticum Aestivum L ◽  
Wheat Cultivars ◽  
Mineral Profile ◽  
Beneficial Traits ◽  
Stable Association ◽  
Wheat Lines

Improvement of the nutritional quality of wheat (Triticum aestivum L.) has been quite challenging, due, in part, to the limited variation found in modern cultivars and the strong effect exerted by the environment, which hinder the selection process. The aim of this study was to characterise the mineral profile of grains of 35 Argentinean-adapted, mostly spring wheat cultivars in two successive years. Concentrations of most mineral nutrients in grains spanned approximately a two-fold range. Our study revealed a strong effect of the environment, but also that some key differences among genotypes are maintained over years. Correlation and principal component analyses showed the existence of a strong and stable association of variables determining the global elemental profile in grains of the wheat lines under analysis. In this regard, some cultivars displayed, over successive years, opposite global patterns of elemental composition, suggesting the existence of a genotype dependent ionome signature. Important negative correlations were found for the concentration of most, but not all, nutrients with yield, thus indicating a potential compromise among beneficial traits. The genotypic variation characterised in the present study has potential to be used in breeding programs aimed at improving wheat grain quality.

scholarly journals Effect Of Curing On The Quality Of Beef And Buffen

1970 ◽  
Vol 38 (1-2) ◽  
pp. 92-101
Author(s):  
R Islam ◽  
MM Hossain ◽  
S Akhter ◽  
MA Malek
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Storage Time ◽  
Quality Parameters ◽  
Ether Extract ◽  
Extract Content ◽  
Cured Meat ◽  
Meat Samples ◽  
The Relationship

123456The study was conducted to investigate the effect of curing on the quality of beef and buffen and also to find out the relationship between the quality of beef and buffen with their storage time. Six treatments of which three from beef were taken as dry salt cured beef (A), dry sugar cured beef (A), brine cured beef (A) and three from buffen as dry salt cured buffen (A), dry sugar cured buffen (A) and brine cured buffen (A). These samples were cured at room temperature for 10 days and then dried. The dried sample was stored for 120 days and analyzed on first day, 30th day, 60th day and 120th day. The quality of cured meat samples were studied by chemical analysis. All the samples were acceptable up to the end of the storage time. Dry matter, ash, crude protein and ether extract of all the samples decreased gradually with elapse of storage time. The initial (0 day) dry matter, ash, crude protein and ether extract content of the samples were ranged from 98.00-99.10%, 13.07-15.33%, 75.01-81.07% and 3.70-5.50%, respectively and at the end of 120 days of storage the dry matter, ash, crude protein and ether extract content of the samples ranged from 89.50-90.50%, 12.80-14.802%, 73.68-74.97% and 3.35-4.25%, respectively. Statistical analysis indicated that with the elapse of storage time quality parameters of meat samples decreased significantly (P<0.01). Quality parameters also varied among the samples. A significant difference exists in species when considering the value of fat. The relationship between the quality of beef and buffen shows that dry matter and crude protein are highly significant (P<0.01), ether extract is significant (P<0.05) and ash was statistically not significant with their storage times. Although the values are non significant, the loss of protein was lower in brine cured meat than other sample. It may be concluded that, brine curing could be a useful technique for beef and buffen preservation. DOI: http://dx.doi.org/10.3329/bjas.v38i1-2.9917 BJAS 2009; 38(1-2): 92-101

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