Rapid Quality Assessment of Wheat Cultivars Registered in Poland Using the 2‐g Mixograph and Multivariate Statistical Analysis

Baking and 2‐g mixograph analyses were performed for 55 cultivars (19 spring and 36 winter wheat) from various quality classes from the 2002 harvest in Poland. An instrumented 2‐g direct‐drive mixograph was used to study the mixing characteristics of the wheat cultivars. A number of parameters were extracted automatically from each mixograph trace and correlated with baking volume and flour quality parameters (protein content and high molecular weight glutenin subunit [HMW‐GS] composition by SDS‐PAGE) using multiple linear regression statistical analysis. Principal component analysis of the mixograph data discriminated between four flour quality classes, and predictions of baking volume were obtained using several selected mixograph parameters, chosen using a best subsets regression routine, giving R² values of 0.862–0.866. In particular, three new spring wheat strains (CHD 502a‐c) recently registered in Poland were highly discriminated and predicted to give high baking volume on the basis of two mixograph parameters: peak bandwidth and 10‐min bandwidth.     

Gluten,Pasting, and Mixograph Parameters of Hard Winter Wheat Flours in Relation to Breadmaking

Flour gluten, pasting, and mixogram characteristics of 12 hard winter wheat cultivars grown in six counties in Kansas were analyzed using the Glutomatic System, a Rapid Visco-Analyser, and MIXSMART computer software, respectively, to investigate their relationships with breadmaking. Gluten contents and hydration amounts had significant correlations with water absorption. In addition, gluten parameters were significantly correlated to kernel hardness. One of the most difficult challenges in mixograph usage is to find the optimum water absorption of a given flour. Flour protein contents (FP) and near-infrared hardness scores or FP and gluten parameters could predict mixograph water absorptions, showing R² values of 0.842 or 0.814, respectively, by multiple regression analysis. For our set of 72 wheat samples, computer-analyzed mixograph parameters were significantly correlated to conventional parameters. Computer-analyzed mixograph midline peak times and bandwidths at 6 min were highly correlated to conventional mixograph mix times and mixing tolerances, respectively. Flour pasting temperatures complemented FP in predicting loaf volumes. The ratios of FP to pasting temperatures had a significant curvilinear relationship with loaf volumes showing an R² of 0.725.     

Rapid Assessment and Prediction of Wheat and Gluten Baking Quality With the 2‐g Direct Drive Mixograph Using Multivariate Statistical Analysis

A computerized 2‐g direct drive mixograph was used to study the mixing characteristics of flours milled from a range of breadmaking cultivars obtained from five separate locations around the UK, providing 54 flour samples. Fifteen parameters were extracted from each mixograph trace using the Mixsmart software program and correlated with baking volume using partial least squares multiple regression statistical analysis to give a prediction of baking volume. Location had a considerable influence on the prediction of baking volume. Excellent predictions of baking volume were obtained from flours from individual locations (R² = 0.805–0.995), but predictions based on all cultivars without discriminating locations were poor. When mixograph and baking volume data for each cultivar were averaged over all five locations, a very high correlation was obtained (R² = 0.999). Preparation of flour samples using rapid, small‐scale milling procedures (Brabender Quadrumat Jr. mill and Perten 3100 hammer mill) did not have any adverse effect on prediction of baking volume. Mixograph parameters obtained from six commercial glutens of varying quality gave good correlations with test baking volumes, based on 6% gluten addition to a control flour.     

Relationships of Free Lipids with Quality Factors in Hard Winter Wheat Flours

Hard winter wheat (Triticum aestivum L.) flours (n = 72) were analyzed for free lipids (FL) and their relationships with quality parameters. The two main glycolipid (GL) classes showed contrary simple linear correlations (r) with quality parameters. Specifically, kernel hardness parameters, flour yields, and water absorptions had significant negative correlations with monogalactosyldiglycerides (MGDG) but positive correlations with digalactosyldiglycerides (DGDG). MGDG showed negative correlations with gluten content but positive correlations with gluten index. The percentages of DGDG in FL had significant positive correlations among cultivars (n = 12) with mixograph and bake mix times (r = 0.71, P < 0.01 and r = 0.67, P < 0.05, respectively), mixing tolerance (r = 0.67, P < 0.05), and bread crumb grain score (r = 0.71, P < 0.01). These results suggest that increasing DGDG in FL could contribute to enhancing wheat quality attributes including milling, dough mixing, and breadmaking quality characteristics. FL content and composition (ratio of MGDG or DGDG to GL) supplement flour protein content to develop prediction equations of mixograph mix time (R² = 0.89), bake mix time (R² = 0.76), and loaf volume (R² = 0.72).     

Relationship of Dough Extensibility to Dough Strength in a Spring Wheat Cross

A negative relationship between dough strength and dough extensibility would pose a problem for breeding hard wheats, as both dough strength and dough extensibility are desirable. We derived 77 recombinant inbred lines (RIL) from a cross between hard red spring wheat cultivars McNeal and Thatcher. McNeal produces flour with stronger dough and lower extensibility than does Thatcher. RIL were evaluated for strength‐related properties using mixograph analysis and extensibility parameters using the Kieffer attachment to the TA.XT2 texture analyzer. Additionally, the RIL were test baked. Measurements using the mixograph and the Kieffer attachment were highly heritable. Maximum dough extensibility (Ext_max) was negatively correlated with resistance to extension (R_max) (r = ‐0.74) and with mixograph tolerance (r = ‐0.45). Loaf volume was correlated with both R_max (r = 0.42) and area under the extensigraph curve (r = 0.44) based on partial correlation analysis adjusted for protein differences. Ext_max was negatively correlated with loaf volume (r = ‐0.26). The McNeal allele for polymorphism at the Gli1‐B1 locus on chromosome 1BS caused high dough‐mixing tolerance and low dough extensibility. Our results suggest that traditional selection criteria in hard red spring wheat, including tolerance to dough mixing and high loaf volume, may result in reduced dough extensibility.     

Correlation of Quality Parameters with the Baking Performance of Wheat Flours

The baking performance of a set of flours from 13 wheat cultivars was determined by means of two different microscale baking tests (10 g of flour each). In the micro‐rapid‐mix test the dough was mixed for a fixed time at a high speed, whereas the microbaking test used mixing to optimum dough consistency in a microfarinograph. Quality parameters such as sedimentation value, crude protein content, dough and gluten extension data, and microfarinograph data were also determined. Finally, quality‐related protein fractions (gliadins, glutenins, SDS‐soluble proteins, and glutenin macropolymer) were quantitated by extraction/HPLC methods with reversed‐phase and gel‐permeation columns. All quality parameters were correlated with the bread volumes of both baking tests. The results demonstrated that the microbaking test (adapted mixing time) was much more closely related to the quality parameters than the micro‐rapid‐mix test (fixed mixing time), which hardly showed any correlation. Among the standard quality parameters, only the crude protein content showed a medium correlation with the bread volume of the microbaking test (r = 0.71), whereas the contents of gliadins (r = 0.80), glutenins (r = 0.76), and glutenin macropolymer (r = 0.80) appeared to be suitable parameters to predict the baking performance of wheat flour. All other quality parameters were not or were only weakly correlated and unsuitable for predicting baking performance.     

Mixograph Absorption Determination by Response Surface Methodology

The advantages of using the mixograph to determine dough mixing properties include minimal flour requirements (2–35 g) and an efficient mixing process that rapidly resolves mixing peaks. A disadvantage to using this instrument is that it lacks an objective absorption measurement. This article describes an analysis system, RsMix, that objectively determines water absorption and statistically evaluates (R² and probability values) this measurement. The RsMix system also exports files that produce response surface plots. These plots illustrate the response of the dough to different combinations of mixing time and absorption. Each data set analyzed by the RsMix system was composed of an absorption series run at 2% absorption increments. The RsMix system attempts to maximize power input over data collected over absorption and time ranges. These data can be input manually or automatically acquired from MixSmart data files. To measure the precision of the RsMix system, a replicated absorption series composed of four to six different amounts of added water was analyzed. Depending on the mixer and formulation used, calculated standard deviations for optimum absorptions ranged from 0.8 to 2.0%. A regression comparing flour protein content to 2-g mixograph absorption had r² = 0.80. A similar regression comparing 2-g mixograph to 50-g farinograph absorption had r² = 0.81. Mixograph parameters could also account for 90% or more of the variation in bake absorption, bread volume, and total bread scores.     

Comparison of Quality Characteristics and Breadmaking Functionality of Hard Red Winter and Hard Red Spring Wheat

Various whole‐kernel, milling, flour, dough, and breadmaking quality parameters were compared between hard red winter (HRW) and hard red spring (HRS) wheat. From the 50 quality parameters evaluated, values of only nine quality characteristics were found to be similar for both classes. These were test weight, grain moisture content, kernel size, polyphenol oxidase content, average gluten index, insoluble polymeric protein (%), free nonpolar lipids, loaf volume potential, and mixograph tolerance. Some of the quality characteristics that had significantly higher levels in HRS than in HRW wheat samples included grain protein content, grain hardness, most milling and flour quality measurements, most dough physicochemical properties, and most baking characteristics. When HRW and HRS wheat samples were grouped to be within the same wheat protein content range (11.4–15.8%), the average value of many grain and breadmaking quality characteristics were similar for both wheat classes but significant differences still existed. Values that were higher for HRW wheat flour were color b*, free polar lipids content, falling number, and farinograph tolerance. Values that were higher for HRS wheat flour were geometric mean diameter, quantity of insoluble polymeric proteins and gliadins, mixograph mix time, alveograph configuration ratio, dough weight, crumb grain score, and SDS sedimentation volume. This research showed that the grain and flour quality of HRS wheat generally exceeds that of HRW wheat whether or not samples are grouped to include a similar protein content range.     

Improvement of Sponge Cake Baking Test Procedure for Simple and Reliable Estimation of Soft White Wheat Quality

The sponge cake baking test is accepted and routinely used as a standard quality evaluation tool of soft white wheat for Asian markets, but its lengthy and laborious procedure makes it unsuitable for the routine evaluation of a large number of wheat breeding lines. We simplified the sponge cake baking procedure in the egg‐whipping step and improved its consistency by replacement of the hand mixing of cake batter with mechanical mixing, using a wire whisk or a BeaterBlade paddle. Egg whipping and mechanical batter mixing conditions were optimized by comparing foam density, sponge cake volume, and crumb grain to those obtained by the conventional procedure. Foam density, sponge cake volume, and crumb grain comparable to the conventional 100 g flour procedure were obtained with modifications, including extension of whipping time without heat input using a 5 L KitchenAid mixer, one‐time water addition at 3 min before the completion of egg whipping instead of twice, as in the conventional procedure, and cake batter mixing with a KitchenAid wire whisk or a BeaterBlade paddle. For baking a 50 g flour cake, egg foam of appropriate density was obtained with increased whipping speed and shortened egg‐whipping time (8 min). The modified sponge cake baking procedure yielded egg‐foam density, cake volume, and crumb grain similar to the conventional procedure and effectively differentiated soft wheat flours of different quality. Sponge cake volume of 14 soft white wheat flours ranged from 1,134 to 1,426 mL with the conventional procedure, from 1,113 to 1,333 mL with the modified procedure of batter mixing with a wire whisk, from 1,108 to 1,360 mL with the modified procedure of batter mixing with a BeaterBlade paddle, and from 577 to 719 mL with the modified method of 50 g of flour and batter mixing with a wire whisk. The modified methods with the BeaterBlade paddle and wire whisk exhibited significant correlation in cake volume with a conventional procedure (r = 0.931, P < 0.001 and r = 0.925, P < 0.001, respectively).     

Creep‐Recovery of Wheat Flour Doughs and Relationship to Other Physical Dough Tests and Breadmaking Performance

Measurements of creep‐recovery of flour‐water doughs were made using a dynamic mechanical analyzer (DMA) in a compression mode with an applied probe force of 50 mN. A series of wheat flour and blend samples with various breadmaking potentials were tested at a fixed water absorption of 54% and farinograph optimum water absorption, respectively. The flour‐water doughs exhibited a typical creep‐recovery behavior of a noncross‐linked viscoelastic material varying in some parameters with flour properties. The maximum recovery strain of doughs with a fixed water absorption of 54% was highly correlated (r = 0.939) to bread loaf volume. Wheat flours with a large bread volume exhibited greater dough recovery strain. However, there was no correlation (r = 0.122) between maximum creep strain and baking volume. The maximum recovery strain of flour‐water doughs also was correlated to some of the parameters provided by mixograph, farinograph, and TA‐XT2 extension.     

Observations on the Quality Characteristics of Waxy (Amylose‐Free) Winter Wheats

Previous investigations have suggested waxy (amylose‐free) wheats (Triticum aestivum L.) possess weak gluten properties and may not be suitable for commercial gluten extraction. This limitation could prevent the use of waxy wheat as a source of unique starch, because gluten is a by‐product of the wheat starch purification process. Fifty waxy wheat lines were used to determine the extent to which gluten protein and other grain quality related traits might vary and, consequently, allow the development of waxy wheat with acceptable gluten properties. Among the waxy lines, significant variation was observed for all measured quality traits with the exception of flour protein concentration. No waxy entries statistically equaled the highest ranking nonwaxy entry for grain volume weight, falling number, flour yield, or mixograph mix time. No waxy lines numerically exceeded or equaled the mean of the nonwaxy controls for falling number, flour yield, or mixograph mix time. For grain and flour protein related variables, however, many waxy lines were identified well within the range of acceptability, relative to the nonwaxy controls used in this study. Approximately 50% of the waxy lines did not differ from the highest ranking nonwaxy cultivar for grain and flour protein concentrations. Forty‐three (86%) of the tested waxy lines were not sig‐nificantly different from the nonwaxy line with the highest mixograph mixing tolerance, 22/50 (44%) of the waxy wheat lines did not differ from the highest ranking nonwaxy line in gluten index scores, and 17/50 (34%) did not differ from the highest ranking nonwaxy line in extracted wet gluten. All waxy experimental lines produced gluten via Glutomatic washing. The quality of the gluten, as measured both by mixograph and gluten index, varied widely among the waxy lines tested. These observations suggest that weak gluten is not a natural consequence of the waxy trait, and waxy cultivars with acceptable gluten properties can be developed.     

Mixing Properties,Baking Potential,and Functionality Changes in Storage Proteins During Dough Development of Triticale‐Wheat Flour Blends

Flours from advanced lines or cultivars of six triticales and two prime hard wheats, along with triticale‐wheat blends, were investigated for mixing, extension (excluding blends), and baking properties using microscale testing. Percentage total polymeric protein (PPP) and percentage unextractable polymeric protein (UPP) of flours and doughs, including blends, mixed to optimal dough development were estimated using size‐exclusion HPLC to determine the changes in protein solubility and association with blend composition (BC), mixing properties, and loaf height. Each triticale was blended with flours of each of the two wheat cultivars (Hartog and Sunco) at 0, 30, 40, 50, 60, 70, and 100% of wheat flour. Nonlinear relationships between BC and mixograph parameters (mixing time [MT], bandwidth at peak resistance [BWPR], and resistance breakdown [RBD]) were observed. A linear relationship between BC and peak resistance (PR) was predominant. PPP of triticale flours was mostly higher than PPP of wheat cultivars. UPP of all triticales was significantly lower than wheat cultivars. PPP of freeze‐dried doughs was mostly nonsignificant across the blends and showed a curvilinear relationship with BC. The deviations from linearity of MT and PPP were higher in triticale‐Sunco blends than in triticale‐Hartog blends. UPP of blends was closer to or lower than the lower component in the blend. The deviations from linearity for MT and UPP were greater in triticale‐Hartog blends than triticale‐Sunco blends. A highly significant correlation (P < 0.001) was observed between BWPR and loaf height. This suggested that BWPR in triticale‐wheat flour blends could be successfully used for the prediction of loaf height. Triticale flour could be substituted for wheat flour up to 50% in the blend without drastically affecting bread quality. Dough properties of triticale‐wheat flour blends were highly cultivar specific and dependent on blend composition. This strongly suggested that any flour blend must be tested at the desired blend composition.     

Wheat Tortilla Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour

Amylose content is closely related to wheat flour pasting or thermal properties, and thus affects final food qualities. Fourteen flour blends with amylose content ranges of <1 to 29% were used to study tortilla production and quality parameters. Reduced amylose contents decreased dough stickiness and pliability; low amylose doughs were also very smooth in appearance. Very low flour amylose content was associated with earlier tortilla puffing and poor machinability during baking, darker color, low opacity, larger diameters, and reduced flexibility after storage. Tortilla texture analysis indicated that lowering amylose content gave fresh tortillas higher extensibility; after three or more days storage, however, low amylose flours required more force to break the tortillas and the rupture distances became shorter. These results, as reflected in covariate analysis, were not significantly affected by the flour blend's protein content, swelling volume/power, SDS‐sedimentation volume, mixograph dough development time, or mixograph tolerance score. Based on our observation of an initial increase in extensibility with reduced‐amylose tortillas, adding 10–20% waxy flour into wild‐type flours should be ideal for restaurant (on‐site) tortilla production or circumstances where tortillas are consumed shortly (within a day) after production. The optimal flour amylose content for hot‐press wheat tortilla products is 24–26%.     

Using Multivariate Techniques to Predict Wheat Flour Dough and Noodle Characteristics from Size‐Exclusion HPLC and RVA Data

Flour proteins of hard and soft winter wheats grown in Oregon were characterized by size‐exclusion HPLC (SE‐HPLC). Flour pasting characteristics were assessed by a Rapid Visco Analyser (RVA). Principle component scores (PCS) were calculated from both RVA data and from absorbance area and % absorbance values from SE‐HPLC. The PCS and cross‐products, ratios, and squares were used to derive wheat classification and quality prediction models. A classification model calculated from PCS of SE‐HPLC data could reliably separate these hard and soft wheats. The prediction models for mixing and noodle characteristics showed better performance when calculated from PCS values of both SEHPLC and RVA data than from SE‐HPLC data only. The R² values of prediction models for mixograph absorption, peak time, and tolerance were 0.827, 0.813, and 0.851, respectively. Prediction models for noodle hardness, cohesiveness, chewiness, and resilience immediately after cooking had R² values of 0.928, 0.928, 0.896, and 0.855, respectively. These results suggest that multivariate methods could be used to develop reliable prediction models for dough mixing and noodle characteristics using just SE‐HPLC and RVA data.     

Protein and Quality Characterization of Complete and Partial Near‐Isogenic Lines of Waxy Wheat

The objective of this study was to evaluate protein composition and its effects on flour quality and physical dough test parameters using waxy wheat near‐isogenic lines. Partial waxy (single and double nulls) and waxy (null at all three waxy loci, Wx‐A1, Wx‐B1, and Wx‐D1) lines of N11 set (bread wheat) and Svevo (durum) were investigated. For protein composition, waxy wheats in this study had relatively lower albumins‐globulins than the hard winter wheat control. In the bread wheats (N11), dough strength as measured by mixograph peak dough development time (MDDT) (r = 0.75) and maximum resistance (R_max) (r = 0.70) was significantly correlated with unextractable polymeric protein (UPP), whereas in durum wheats, moderate correlation was observed (r = 0.73 and 0.59, respectively). This may be due to the presence of high molecular weight glutenin subunits (HMW‐GS) Dx2+Dy12 at the Glu‐D1 locus instead of Dx5+Dy10, which are associated with dough strength. Significant correlation of initial loaf volume (ILV) to flour polymeric protein (FPP) (r = 0.75) and flour protein (FP) (r = 0.63) was found in bread wheats, whereas in durum wheats, a weak correlation of ILV was observed with FP (r = 0.09) and FPP (r =0.51). Significant correlation of ILV with FPP in bread wheats and with % polymeric protein (PPP) (r = 0.75) in durum lines indicates that this aspect of end‐use functionality is influenced by FPP and PPP, respectively, in these waxy wheat lines. High ILV was observed with 100% waxy wheat flour alone and was not affected by 50% blending with bread wheat flour. However, dark color and poor crumb structure was observed with 100% waxy flour, which was unacceptable to consumers. As the amylopectin content of the starch increases, loaf expansion increases but the crumb structure becomes increasingly unstable and collapses.     

Effect of Kernel Size and Mill Type on Protein,Milling Yield,and Baking Quality of Hard Red Spring Wheat

Optimization of flour yield and quality is important in the milling industry. The objective of this study was to determine the effect of kernel size and mill type on flour yield and end‐use quality. A hard red spring wheat composite sample was segregated, based on kernel size, into large, medium, and small kernels, as well as unsorted kernels. The four fractions were milled in three roller mills: Brabender Quadrumat Jr., Quadrumat Sr., and Bühler MLU‐202 laboratory mills. Large kernels had consistently higher flour yield than small kernels across mills, with the Quadrumat Jr. mill showing the lowest flour yield. Mill type and kernel size significantly affected variation in flour protein molecular weight distribution. When compared with larger kernels, flour milled from the small‐kernel fraction contained a higher gliadin fraction and SDS‐unextractable high‐molecular‐weight polymeric proteins, which had positive correlations with bread loaf volume (r = 0.61, P < 0.05) and mixograph peak time (r = 0.84, P < 0.001). Overall, small kernels could contribute to enhancing flour breadmaking quality while having a detrimental effect on milling yield.     

Effects of Particle Size on the Quality of Winter Wheat Flour,with a Special Focus on Macro‐ and Microelement Concentration

Abstract

In countries with suitable conditions for growing winter wheat, there are millions of tons of poor‐baking‐quality wheat harvested every year. In this investigation, representative samples of low‐quality‐wheat lots were analyzed. The baking quality properties, protein, ash, and macro‐ and microelement concentrations were determined for different particle‐size fractions of flour. Flour fractions of different particle sizes sieved from the same flour samples yielded significantly different analyses for protein, ash, and macro‐ and microelements. It was determined that the particle fraction of 125–63 µm had better baking parameters than the original flour sample, and it constituted 32.5% of the total mass of the original amount of flour. In addition, the mineral‐element concentration was also found to be much higher than that of the original flour, which means that besides its better baking quality, it also had a higher nutritional value. The single, unmixed utilization of the 125‐ to 63‐µm flour fraction would mean more economic production for the baking industry and a higher value end product for the consumer. Based on our findings, we also recommend that in the chapters on materials and methods of the articles dealing with different kinds of flour, the authors should indicate the particle sizes of the flour samples analyzed because these may result in more objective evaluations of the readings.     

Predicting Wheat Quality Characteristics and Functionality Using Near‐Infrared Spectroscopy

The accuracy of using near‐infrared spectroscopy (NIRS) for predicting 186 grain, milling, flour, dough, and breadmaking quality parameters of 100 hard red winter (HRW) and 98 hard red spring (HRS) wheat and flour samples was evaluated. NIRS shows the potential for predicting protein content, moisture content, and flour color b* values with accuracies suitable for process control (R² > 0.97). Many other parameters were predicted with accuracies suitable for rough screening including test weight, average single kernel diameter and moisture content, SDS sedimentation volume, color a* values, total gluten content, mixograph, farinograph, and alveograph parameters, loaf volume, specific loaf volume, baking water absorption and mix time, gliadin and glutenin content, flour particle size, and the percentage of dark hard and vitreous kernels. Similar results were seen when analyzing data from either HRW or HRS wheat, and when predicting quality using spectra from either grain or flour. However, many attributes were correlated to protein content and this relationship influenced classification accuracies. When the influence of protein content was removed from the analyses, the only factors that could be predicted by NIRS with R² > 0.70 were moisture content, test weight, flour color, free lipids, flour particle size, and the percentage of dark hard and vitreous kernels. Thus, NIRS can be used to predict many grain quality and functionality traits, but mainly because of the high correlations of these traits to protein content.     

Relationships of Quality Characteristics with Size‐Exclusion HPLC Chromatogram of Protein Extract in Soft White Winter Wheats

This study investigated relationships between molecular weight distributions of unreduced grain proteins and grain, flour, and end‐use quality characteristics of soft white winter wheats grown in Oregon. Absorbance area and area percentage values of protein fractions separated by size‐exclusion HPLC (SE‐HPLC) showed significant correlations with quality characteristics, indicating associations of molecular weight distributions of proteins with quality characteristics. Specifically, high molecular weight polymeric protein fractions appeared to have a detrimental effect on soft wheat quality. This was shown by significant positive correlations with single kernel hardness index, and mixograph water absorption and tolerance, and negative correlations with break flour yield, cookie diameter, and cake volume. Higher proportions of soluble monomeric protein fraction eluted after the main gliadin peak, were associated with soft wheat quality due to negative associations with single kernel hardness index and mixograph water absorption and tolerance, and positive associations with break flour yield, cookie diameter, and cake volume. Calibration models were developed by the application of multivariate analyses to the SE‐HPLC data. These models explained >90% of the variation in mixograph water absorption and cookie diameter and thickness.     

Protein and Quality Characterization of Triticale Translocation Lines in Breadmaking

Introduction of high molecular weight glutenin subunits (HMW‐GS) from the Glu‐D1d locus of wheat into triticale restores the genetic constitution of high molecular weight glutenin loci to that of wheat and subsequently improves the breadmaking quality of triticale. One means of achieving such restoration of the genetic constitution is through the use of translocation lines. The aim of this study was to evaluate and compare the performance of translocations 1A.1D and 1R.1D with HMW‐GS 5+10 and 2+12 in terms of physical dough tests and baking quality using four different sets of triticale lines, GDS7, Trim, Rhino, and Rigel. In general, significantly lower milling quality (flour yield), very low mixing times with lower loaf volume were typical of all the triticales studied except 1A.1D 5+10 lines, when compared to hard wheat flour (Pegaso). Among the lines studied, significantly higher loaf volume, mixograph dough development time (MDDT), and maximum resistance to extension (R_max) were observed with 1A.1D 5+10 lines indicating that translocation of the Glu‐D1d allele with HMW‐GS 5+10 was beneficial in terms of improving the quality attributes. Although pure triticale flour from these lines did not possess the functional characteristics for good quality bread, the translocation 1A.1D that contains HMW glutenin subunits 5+10 showed significant improvement in quality characteristics, and could reasonably be expected to yield commercially satisfactory bread loaves when combined with bread wheat flour. Significantly higher UPP, R_max, and MDDT values along with a lower gliadin‐to‐glutenin ratio in 1A.1D 5+10 of GDS7 and Rigel sets indicate that the molecular weight distribution was shifted to higher molecular weights, resulting in greater dough strength associated with 5+10 subunits.