THE INFLUENCE OF ORANGE WHEAT BLOSSOM MIDGE (Sitodiplosis mosellana Géhin) DAMAGE ON HARD RED SPRING WHEAT QUALITY AND THE EFFECTIVENESS OF INSECTICIDE TREATMENTS

1987 ◽  
Vol 67 (3) ◽  
pp. 697-712 ◽  
Author(s):  
J. E. DEXTER ◽  
K. R. PRESTON ◽  
L. A. COOKE ◽  
B. C. MORGAN ◽  
J. E. KRUGER ◽  
...  
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Protein Quality ◽  
Proteolytic Enzymes ◽  
Sodium Dodecyl ◽  
Wheat Quality ◽  
Hard Red Spring Wheat ◽  
Sedimentation Volume ◽  
Flour Color ◽  
Wheat Blossom Midge

Orange wheat blossom midge damage can impart serious loss of quality to Canadian hard red spring wheat. The extent of wheat quality deterioration is highly variable and not well related to degree of visual midge damage. Midge-damaged hard red spring wheat exhibits very high protein content, reduced flour yield, dark flour color, increased flour ash, weak sticky dough properties, low baking absorption and poor bread quality. Midge-damaged wheat contains normal levels of α-amylase and proteolytic enzymes. Severely midge-damaged wheat exhibits inferior gluten protein quality, but the cause remains obscure. The poor baking quality of severely midge-damaged wheat is associated with an unusually low sodium dodecyl sulfate (SDS) sedimentation volume. Samples with visual evidence of midge damage can be rapidly screened for quality defects on the basis of protein content and SDS-sedimentation volume. Aerial applications of Cygon and Lorsban to fields of midge-infested hard red spring wheat significantly reduced visual midge damage, and significantly reduced the extent of wheat quality deterioration.Key words: Midge (orange wheat blossom), wheat (spring), insecticide treatment

"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.

A comparison of some small-scale tests for bread-making quality used in wheat breeding

1980 ◽  
Vol 95 (1) ◽  
pp. 29-34 ◽  
Author(s):  
J. A. Blackman ◽  
A. A. Gill
Keyword(s):  
Protein Quality ◽  
Small Sample Size ◽  
Sodium Dodecyl ◽  
Wheat Breeding ◽  
Small Sample ◽  
Small Scale ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Sedimentation Volume

SummaryTwenty-five winter wheat varieties and breeders' lines including hard and soft texture, good or poor bread and biscuit-making types were grown at two locations in the U.K. in 1977 to provide the test samples. Small-scale tests of bread-making quality including extensometer, sodium dodecyl sulphate (SDS) sedimentation volume, residue protein, urea dispersible protein and Pelshenke tests, were compared with loaf volumes and loaf scores.Averaged over the two sites, a modified extensometer test and the SDS test gave the closest correlation with loaf volume and loaf score and were only poorly correlated with Hagberg Falling Number and percentage protein. The SDS test gave the closest correlation between sites followed by the extensometer readings; loaf volume and score had much lower values. The SDS values and extensometer readings give a better measure of the genetic differences in protein quality of varieties than loaf volume and score, being less affected by growing conditions. With its small sample size and high throughput, the SDS sedimentation volume is likely to be the most useful screening test for wheat breeding programmes.

AAC Foray red spring wheat

2015 ◽  
Vol 95 (4) ◽  
pp. 799-803 ◽  
Author(s):  
P. D. Brown ◽  
H. S. Randhawa ◽  
J. Mitchell Fetch ◽  
S. L. Fox ◽  
D. G. Humphreys ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Spring Wheat ◽  
Triticum Aestivum L ◽  
Agronomic Performance ◽  
Head Blight ◽  
Hard Red Spring Wheat ◽  
Sitodiplosis Mosellana ◽  
Wheat Market ◽  
Market Class ◽  
Wheat Blossom Midge

Brown, P. D., Randhawa, H. S., Mitchell Fetch, J., Fox, S. L., Humphreys, D. G., Meiklejohn, M., Green, D., Wise, I., Fetch, T., Gilbert, J., McCallum, B. and Menzies, J. 2015. AAC Foray red spring wheat. Can. J. Plant Sci. 95: 799–803. AAC Foray, an orange wheat blossom midge (Sitodiplosis mosellana Géhin) tolerant hard red spring wheat (Triticum aestivum L.), combined high grain yield and good agronomic performance with excellent resistance to leaf and stem rust, and improved resistance to Fusarium head blight. AAC Foray had maturity, straw strength, and test weight similar to the check cultivars. AAC Foray is eligible for grade of the Canada Prairie Spring Red wheat market class.

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.

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

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.

F3 response to F2 selection for quality and its effect on F3 yield distribution

1989 ◽  
Vol 40 (1) ◽  
pp. 33 ◽  
Author(s):  
L O'Brien ◽  
JF Panozzo ◽  
JA Ronalds
Keyword(s):  
Protein Content ◽  
Sodium Dodecyl ◽  
Negative Relationship ◽  
Wheat Breeding ◽  
Small Scale ◽  
Dough Strength ◽  
Fermentation Time ◽  
Yield Distribution ◽  
Flour Protein ◽  
Sedimentation Volume

Seed of F2 single plant selections from two crosses was evaluated using a number of small-scale quality tests.F2 quality test values were significantly correlated with farinograph and extensograph properties in the F3, but no one test was correlated with all of the physical dough measures. The Pelshenke time and the proportion of residue protein were the small-scale measures most consistently correlated with dough strength (farinograph dough breakdown and extensograph maximum resistance) in the F3 and between the F2 and F3 generations.Applications of independent culling in the F2 for each test did not alter the subsequent nature of the F3 yield distribution except for flour protein content and Zeleny volume, where there was a preferential loss of lines from the higher yielding end. This resulted from the negative correlations between flour protein content and yield, both within the F3 (r=-0.66**) and between the F2 and F3 (r= -0-44**). The negative relationship between grain yield and Zeleny volume was due to the effect of protein content on Zeleny volume.Application of quality testing regimes that estimated grain hardness, protein content and dough strength in the F2 did not adversely affect the nature of the F3 yield distribution, yet permitted up to 71% of the population to be removed because of unsatisfactory balance of quality attributes. These results have considerable implications for the planning of wheat breeding programmes.Additional keywords: Bread wheat (Triticum aestivum L.), sodium dodecyl sulfate sedimentation volume, Zeleny sedimentation volume, Pelshenke wheatmeal fermentation time, residue protein content.

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