Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation

(E)-2-Nonenal and (E,E)-2,4-decadienal are key aroma compounds in wheat bread crumb. The fate of these unsaturated aldehydes in sourdoughs fermented with homo- and heterofermentative lactobacilli or baker's yeast was investigated, and the metabolic pathways in these microorganisms identified. Clear differences were observed between homofermentative lactobacilli, heterofermentative lactobacilli and Saccharomyces cerevisiae. Heterofermentative strains rapidly reduced the concentrations of these aldehydes in dough, whereas S. cerevisiae displayed a lower activity. Lactobacillus sanfranciscensis reduced the aldehydes to the corresponding unsaturated alcohols, whereas S. cerevisiae reduced both the aldehyde moiety and the double bond, resulting in the formation of the corresponding saturated alcohols. S. cerevisiae first reduced the aldehyde moiety and then the double bond. In L. sanfranciscensis, the reduction of aldehydes is coupled to the oxidation of NADH to NAD⁺, which enables this heterofermentative strain to produce additional ATP from glucose. L. sakei, a strain that produces only lactic acid during sourdough fermentation, did not metabolise the unsaturated aldehydes at all. Both L. sakei and S. cerevisiae appeared to enhance aldehyde formation during the first hours of dough fermentation, probably due to the hydrogen peroxide production by these two strains.     

Effect of different breadmaking methods on thiamine,riboflavin and pyridoxine contents of wheat bread

Whole wheat bread represents an important source of dietary fibre and micronutrients such as minerals and vitamins (B1, B2, B6). Thus it is important to control losses of vitamins during milling and breadmaking. The classical (yeast) breadmaking process is a relatively severe, leading to a 48% loss of thiamine in white bread. Longer fermentation times (white bread) led to higher thiamine concentrations (2.5 μg/g) than shorter fermentations (1.4 μg/g). In whole wheat bread, separate yeast or sourdough fermentations maintained vitamin B1 levels close to that of the original flour (5.5 μg/g). Whole wheat breadmaking with yeast (from kneading to final bread), in long fermentations, resulted in a 30% enrichment in riboflavin. The pyridoxine concentration of whole wheat flour is 5-fold higher than white flour, but classical fermentations resulted in a severe depletion in pyridoxine (−47%). The use of mixed fermentation conditions (yeast plus sourdough) had no synergistic impact on B vitamin levels. The classical breadmaking protocol is time-saving but does not result in maximal vitamin retention. Highest levels of B vitamins were achieved by long yeast fermentations.     

Elastic properties of gluten representing different wheat classes

Traditional instruments used to evaluate dough and/or gluten rheological properties do not provide unambiguous separation of elastic and viscous behaviors. Recovery after shear creep and cyclic large deformation cyclic tensile testing were used here to decouple elastic and viscous effects. A large variation in the recoverable shear strain (∼7.2% to ∼28%) was seen for glutens from 15 U.S. popular common wheat cultivars with varying HMW subunits. Sedimentation values ranged from 29 to 57 ml for 12 hard wheat cultivars and 15 to 22 ml for three soft wheat cultivars. The tensile force at 500% extension ranged from 0.12 to 0.67 N for hard wheat glutens and from 0.10 to 0.20 for soft wheat glutens. However, the recoverable work after large extension was less than 40% of the total work of extension. In addition, recoverable work in tensile testing was highly correlated with the total work of extension (r² = 0.97) and mixograph mix times (r² = 0.81). Good to excellent bread volume was obtained for several cultivars from this sample set. This suggests that optimizing water absorption for mixing doughs to achieve maximal bread volume compensates for the wide range of viscoelastic behaviors of gluten.     

Effects of laccase,xylanase and their combination on the rheological properties of wheat doughs

The effects of Trametes hirsuta laccase alone and in combination with Aspergillus oryzae and Bacillus subtilis xylanases on dough extensibility were studied using the Kieffer test to determine the dough extensibility (E_x) and the resistance to stretching (R_max). Laccase treatment resulted in dough hardening: the R_max of dough increased and the E_x at R_max decreased as a function of dosage (5–50 nkat/g flour). Xylanases softened flour and gluten doughs. Hardening by laccases and softening by xylanases was weaker in gluten doughs. Dough hardening, observed in the laccase treatments, decreased as a function of dough resting time. The softening effect occurred especially at higher laccase dosages (≈50 nkat/g flour). The softening phenomenon was related to the laccase-mediated depolymerization of the cross-linked AX network. In combined laccase and xylanase treatments, the effect of laccase was predominant, especially at low xylanase dosage, but when xylanase was added to flour dough at high concentrations, the hardening effect of laccase on dough was decreased. In combined laccase and xylanase treatments in gluten doughs, similar decreases in laccase-mediated hardening were not seen.     

Comparison of the impact of dextran and reuteran on the quality of wheat sourdough bread

This study investigates the influence of in situ exopolysaccharides (EPS) and organic acids on dough rheology and wheat bread quality. Dextran forming Weissella cibaria MG1 was compared to reuteran forming Lactobacillus reuteri VIP. For in situ production of EPS, sourdoughs were supplemented with 15% sucrose. Control sourdoughs were prepared with the same strain but without sucrose. W. cibaria MG1 and L. reuteri VIP formed 5.1 and 5.8 g kg⁻¹ dextran and reuteran, respectively. Formation of EPS from sucrose led to production of high amounts of acetate by L. reuteri VIP, but only small amounts were detected in W. cibaria MG1 sourdough. EPS containing sourdough or control sourdough was incorporated at 10% and 20% in wheat dough. EPS significantly influenced the rheological properties of the dough, with dextran exhibiting the strongest impact. The addition of dextran enriched W. cibaria MG1 sourdough significantly increased CO₂ production, whereas increased acidity in reuteran containing dough reduced gas production. The quality of wheat bread was enhanced when 10% of L. reuteri-sucrose sourdough was added. The positive effect of reuteran was masked by increased acidification after 20% sourdough addition. Incorporation of dextran enriched sourdough (10% and 20%) provided mildly acidic wheat bread with improved bread quality.     

Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7

Lactobacillus plantarum FST 1.7 was screened for in vitro antimicrobial activity and was shown to be active against spoilage moulds and bacteria. Isolation of antimicrobial compounds from cell-free supernatant identified lactic acid, phenyllactic acid and the two cyclic dipeptides cyclo (l-Leu-l-Pro) and cyclo (l-Phe-l-Pro) as the major components responsible for this activity. L. plantarum FST 1.7 was tested for the ability to produce the antifungal compounds during sourdough fermentation and to produce bread of good quality and increased shelf-life. A rheofermentometer was used to examine the gaseous release and development characteristics of the dough. A range of parameters was determined including pH, TTA and specific loaf volume. The results were compared with those obtained using Lactobacillus sanfranciscensis, a chemically acidified and a non-acidified dough. The quality of sourdough and bread produced using L. plantarum FST 1.7 was comparable to that obtained using common sourdough starters, e.g. L. sanfranciscensis. Sourdoughs and breads were evaluated for the ability to retard growth of Fusarium culmorum and Fusarium graminearum two fungi found on breads. Sourdough and bread produced with strain FST 1.7 showed consistent ability to retard the growth of both Fusarium species, thus indicating that L. plantarum FST 1.7 has also the potential to improve the shelf-life of wheat bread.     

Improved functional properties for soy–wheat doughs due to modification of the size distribution of polymeric proteins

Physical modification of soy flour was shown to greatly improve the dough and baking qualities of soy–wheat (1:1) composite doughs, compared to raw soy flour, giving better stability and R_max, although extensibility was still below that of the wheat dough.Reasons for improvements caused by the physical-modification process were sought by determining the relative size distribution of proteins in the soy–wheat composite doughs by size-exclusion high-performance liquid chromatography (SE-HPLC). Results were expressed as the proportion of ‘unextractable polymeric protein’ (%UPP)—the proportion of the protein that is over 100,000 Da and only extractable after sonication. Protein extracts from the soy–wheat dough were sampled at different stages of dough mixing and fermentation, and their molecular-size distributions evaluated.Unextractable soy proteins were lower in raw soy flour (only 8% UPP) than in two physically-modified soy flours (19 and 34% UPP, respectively). Unextractable polymeric protein was much greater for wheat flour (57% UPP). After mixing a 1:1 soy–wheat composite dough, the %UPP was 36 and 22 (for the two types) when made from physically modified soy flours, compared to 8 for a composite dough using raw soy flour, and 43 for a wheat-only dough. The higher proportion of UPP for the wheat-modified soy doughs was taken as a reason for this composite dough providing better dough and baking qualities. Prolonged fermentation time caused a decrease in UPP percentages for all composite doughs and for the wheat-only dough.     

Effect of incorporation of an i-type low-molecular-weight glutenin subunit and a modified γ-gliadin in durum and in bread wheat doughs as measured by micro-mixographic analyses

The effects of incorporation of an i-type low-molecular-weight glutenin subunit (LMW-i) and of a modified γ-gliadin showing an additional cysteine residue, on 2 g Mixograph parameters of durum (biotypes 42 and 45 of the Italian cv. Lira) and bread wheat (Australian cv. Kukri) doughs were studied. In bread wheat flour incorporation of the modified γ-gliadin resulted in a significant decrease in dough strength (decreased mixing time and peak resistance), but at the same time it produced a slight increase in dough stability (decreased resistance to breakdown). The incorporation of the LMW-i type into bread wheat dough had minimal effects on dough mixing requirements. The incorporation of both LMW-i type and modified γ-gliadin in durum wheat doughs produced a significant decrease in the overall dough strength, especially in Lira 45 biotype doughs. Reversed phase high-performance liquid chromatography (RP-HPLC), size exclusion high-performance liquid chromatography (SE-HPLC) and two-dimensional gels analyses of control and reconstituted semolina doughs showed that the two polypeptides were in the polymeric fraction. The effect of the incorporation of the two polypeptides in durum and bread wheat doughs showed remarkable differences and the reasons for this is discussed in terms of both intrinsic differences between wheat flour and durum semolina and in methodological approaches.     

The effect of late-season urea spraying on grain yield and quality of winter wheat cultivars under low and high basal nitrogen fertilization

The late-season foliar application of urea may increase yield and grain quality of wheat (Triticum aestivum L.). Limited information is available regarding the effect of late urea spraying on the performance of wheat cultivars under various basal N fertilization rates. Field experiments were conducted during 2000 through 2002 to evaluate the responses of six winter wheat cultivars to foliar urea (30 kg N ha⁻¹) treatment around flowering at low (67 kg N ha⁻¹) and high (194 kg N ha⁻¹) basal N fertilization rates. Following urea spraying at low N rate, all cultivars increased grain yields to a similar extent (by an average of 7.8% or 509 kg ha⁻¹) primarily due to an increase in the 1000-kernel weight. No yield response to the late-season urea treatment occurred at high basal N rate where grain yields averaged 24.9% (1680 kg ha⁻¹) higher than those at low N rate. In contrast, late foliar urea application similarly improved grain quality at both low and high N rates by an average of 5 g kg⁻¹ (4.5%) for protein content, 3.2 cm³ (11.9%) for Zeleny sedimentation, and 20 g kg⁻¹ (8.6%) for wet gluten. These quality increments were consistent in all growing seasons regardless of significant variations in grain yields and protein concentrations across years. However, most cultivars failed to achieve breadmaking standards at low N rate as quality increments associated with the urea treatment were relatively small when compared to those achieved by high basal N rate. Late urea spraying had no effect on the falling number, whereas some cultivars showed small, but significant reduction in the gluten index at both N rates. Cultivars improved the hectolitre weight with the late-season urea treatment only at low N rate. Significant cultivar × urea interactions existed for most quality traits, which were due to the cultivar differences in the magnitude of responses. Thus, late-season urea spraying consistently produced larger yields at low basal N rate, and resulted in cultivar-dependent increases in protein content, Zeleny sedimentation, and wet gluten at both low and high N rates.     

Differential accumulation of sulfur-rich and sulfur-poor wheat flour proteins is affected by temperature and mineral nutrition during grain development

Hard red spring wheat (Triticum aestivum cv Butte86) was grown under controlled environmental conditions and grain produced under 24/17 °C, 37/17 °C or 37/28 °C day/night regimens with or without post-anthesis N supplied as NPK. Flour proteins were analyzed and quantified by differential fractionation and RP-HPLC, and endosperm proteins were assessed by two-dimensional gel electrophoresis (2-DE). High temperature or NPK during grain fill increased protein percentage and altered the proportions of S-rich and S-poor proteins. Addition of NPK increased protein accumulation per grain under the 24/17 °C but not the 37/28 °C regimen. However, flour protein composition was similar for grain produced with NPK at 24/17 °C or 37/28 °C. 2-DE of gluten proteins during grain development revealed that NPK or high temperature increased the accumulation rate for S-poor proteins more than for S-rich proteins. Flour S content did not indicate S-deficiency, however, and addition of post-anthesis S had no effect on protein composition. Although, high-protein flour from grain produced under the 37/28 °C regimen with or without NPK had loaf volumes comparable to flour produced at 24/17 °C with NPK, mixing tolerance was decreased by the high temperature regimen.     

Does undersowing winter wheat with a cover crop increase competition for resources and is it compatible with high yield?

The sustainability of cropping systems can be increased by introducing a cover crop, provided that the cover crop does not reduce the cash crop yield through competition. The cover crop may be sown at the same time as a cash crop in the crop rotation. We carried out an experiment in 1999–2000 and 2000–2001 in the Paris Basin, to analyze the effects of simultaneously sowing winter wheat (Triticum aestivum L.) and red fescue (Festuca rubra L.), a turf grass. Competition between wheat and fescue was analyzed with one variety of red fescue, Sunset, and two varieties of wheat, Isengrain and Scipion, each sown at a density of 150 plants m^?2. In this study, we evaluated the effect of undersown fescue on wheat yield and analyzed the competition between the two species in detail. The undersown red fescue decreased wheat yield by about 12% for Isengrain (8.7 t ha^?1 for undersown Isengrain versus 9.8 t ha^?1 for Isengrain alone) and 7% for Scipion (7.4 t ha^?1 for undersown Scipion versus 8.0 t ha^?1 for Scipion alone). During the early stages of wheat growth (up to the ‘1 cm ear’ stage, corresponding to stage 30 on Zadoks’ scale), undersown fescue and fescue sown alone grew similarly. However, fescue biomass levels were much lower (5.6 and 4.7 g m^?2 for fescue grown alone and undersown fescue) than wheat biomass levels on the undersown plots (120 g m^?2 for Isengrain and 111 g m^?2 for Scipion). From the e1 stage onwards, the wheat canopy rapidly extended, whereas that of red fescue remained sparse. The time lag between the beginning of the rapid increase in LAI and PAR interception by wheat grown alone and that for fescue grown alone was 590 dd in the second year. This resulted in much slower growth rates for undersown fescue than for undersown wheat. Biomass production rate was therefore low for undersown fescue (12% those of fescue grown alone, on average, at the time of wheat harvest), as were levels of water and nitrogen use. Neither the water deficit that occurred during the second experiment nor the nitrogen nutrition status of the wheat on plots with undersown fescue significantly affected wheat biomass production after anthesis.The global interception efficiency index IG?_i indicated that the fraction of the PAR_o intercepted by the wheat during its growth (255 days) was 0.35.     

Variation within a bread wheat cultivar for grain yield,protein content,carbon isotope discrimination and ash content

The study was undertaken to assess the variation within a bread wheat (Triticum aestivum L.) cultivar, primarily for grain yield, and the implications for wheat breeding. During the 1998–1999 growing season, cv. Nestos was established in a non-replicated (NR-0) honeycomb experiment, in the absence of competition (11 547 plants ha⁻¹). Ten high yielding (H) and 10 low yielding (L) plants were selected, the seeds of which were used to form the respective H and L lines. The 20 lines, along with their original cultivar, were evaluated in two locations either in the absence of competition (11 547 plants ha⁻¹) during the 1999–2000 season or under competition (5 000 000 plants ha⁻¹) during the 2000–2001 season. Results showed significant differentiation between lines for grain yield, determined both in the absence of competition at the single-plant level, i.e. yield per plant (YP), and under competition at the crop yield level, i.e. yield per plot (CY). Significant differences between lines were also found for grain protein content (PC), grain carbon isotope discrimination (Δ), and grain ash content (ASH), either in the absence of competition or under competition. A positive relationship was found between YP and CY (r=0.53,P<0.02). Results showed that selection within a bread wheat cultivar, under very low density and on the basis of individual plant grain yield, could be an effective way to either upgrade or maintain the cultivar, whereas the use of Δ or ASH as indirect selection criteria instead of grain yield was not supported by the study.     

Foliar sprays of concentrated urea at maturity of pigeonpea to induce defoliation and increase its residual benefit to wheat

The pigeonpea (Cajanus cajan (L.) Millsp.) crop retains appreciable amounts of green foliage even after reaching physiological maturity, which if allowed to defoliate, could augment the residual benefit of pigeonpea to the following wheat (Triticum aestivum L.) in a pigeonpea–wheat rotation. The effect of addition of leaves present on mature pigeonpea crop to the soil was examined on the following wheat during the 1999/2000 growing season at Patancheru (17°4′N, 78°2′E) and during the 2001–2003 growing seasons at Modipuram (29°4′N, 77°8′E). At Patancheru, an extra-short-duration pigeonpea cultivar ICPL 88039 was defoliated manually and using foliar sprays of 10% urea (30 kg/ha) and compared with a millet (Pennisetum glaucum (L.) R.Br.) crop, naturally senesced leaf residue and no-leaf residue controls. At Modipuram, the effect of 10% urea spray treatment on mature ICPL 88039 was compared with the unsprayed control. At both locations, the rainy season crops were followed by a wheat cultivar UP 2338 at four nitrogen levels applied in a split plot design, which at Patancheru were 0, 30, 90 and 120 kg N ha⁻¹ and at Modipuram 0, 60, 120 and 180 kg N ha⁻¹. At Patancheru, urea spray added 0.5 t ha⁻¹ of extra leaf litter to the soil within a week without significantly affecting pigeonpea yield. This treatment, however, increased mean wheat yield by 29% from 2.4 t ha⁻¹ in the no-leaf residue pigeonpea or pearl millet plots to 3.1 t ha⁻¹. At Modipuram, the foliar sprays of urea added more leaf litter to the soil than at Patancheru. Here, increase in subsequent wheat yield due to additional pigeonpea leaf litter was 7–8% and net profit 21% more than in the unsprayed control. The addition of pigeonpea leaf litter to the soil resulted in a saving of 40–60 kg N for the following wheat crops in both the environments. The results demonstrated that pigeonpea leaf litter could play an important role in the fertilizer N economy in wheat. The urea spray at maturity of the standing pigeonpea crop significantly improved this contribution in increasing wheat yield, the effect of which was additional to the amount of urea used for inducing defoliation. The practice, if adopted by farmers, may enhance sustainability of wheat production system in an environmentally friendly way, as it could reduce the amount of fertilizer N application to soil and enhance wheat yield.     

Effects of harvest and sowing time on the performance of the rotation of winter wheat–summer maize in the North China Plain

Rotation of winter wheat (Triticum aestivum L.) and summer maize (Zea mays L.) is the prevailing double-cropping system in the North China Plain. Typically, winter wheat is planted at the beginning of October and harvested during early June. Maize is planted immediately after wheat and harvested around 25th of September. The growing season of maize is limited to about 100–110 days. How to rectify the sowing date of winter wheat and the harvest time of summer maize are two factors to achieve higher grain yield of the two crops. Three-year field experiments were carried out to compare the grain yield, evapotranspiration (ET), water use efficiency (WUE) and economic return under six combinations of the harvest time of summer maize and sowing date of winter wheat from 2002 to 2005. Yield of winter wheat was similar for treatments of sowing before 10th of October. Afterwards, yield of winter wheat was significantly reduced (P < 0.05) by 0.5% each day delayed in sowing. The kernel weight of maize was significantly increased (P < 0.05) by about 0.6% each day delayed from harvest before 5th of October. After 10th of October, kernel weight of maize was not significantly increased with the delay in harvest because of the lower temperature. The kernel weight of maize with thermal time was in a quadratic relationship. Total seasonal ET of winter wheat was reduced by 2.5 mm/day delayed in sowing and ET of maize was averagely increased by 2.0 mm/day delayed in harvest. The net income, benefit–cost and net profit per millimetre of water used of harvest maize at the beginning of October and sowing winter wheat around 10th of October were greater compared with other treatments. Then the common practice of harvest maize and sowing winter wheat in the region could be delayed by 5 days correspondingly.     

Application of solvent retention capacity tests for the prediction of mixing properties of wheat flour

One hundred and ninety-two wheat genotypes including 150 released varieties and 42 germplasm lines were evaluated for solvent retention capacity (SRC) tests using 1 g of flour and 1 g of wholemeal to determine relationships with mixing properties of their doughs. Strong positive correlations (p<0.001) were observed between different SRCs (using both wholemeal as well as flour) and Farinograph water absorption (FWA). In multiple regression analysis, flour water SRC explained 41.2%, sodium carbonate SRC 24.6%, sucrose SRC 20.7% and protein content 13.5% of the total variability (multiple r=0.91) in FWA. The data demonstrated that water absorption is governed mainly to starch damage and pentosan content of the flour. Based on multiple regression analysis an equation was developed to predict FWA and a very high positive correlation (r=0.91) was observed between predicted FWA and actual FWA. LASRC exhibited significant positive correlations (p<0.001) with Farinograph and Mixograph parameters related to gluten strength such as the Farinograph peak time and mixing tolerance index and the mixograph peak time and peak dough resistance. Wholemeal flour SRCs accounted for 48% of the variation in FWA and was highly significant (p<0.001). The average values of FWA of corresponding clusters made using wholemeal and flour SRCs were not significantly different. This demonstrates that wholemeal SRCs together with grain protein content can be used to screen early generation lines for FWA. Since large numbers of diverse genotypes were used in the estimation of various parameters, high correlations observed between SRCs and functional properties including water absorption have obvious implications in breeding programs for the improvement of wheat cultivars.     

Modification of the rheological behavior of amaranth (Amaranthus hypochondriacus) dough

For people with celiac disease, a lifelong abdication of gluten including-products is necessary to live a life without celiac affected reactions. The production of high-quality bread from gluten free flour is not simple in comparison to gluten including flours such as those derived from wheat (Triticum spp.). The gas binding and crumb structure forming capacity are very low in gluten free batters. They can efficiently be analyzed through the rheological properties of the dough used. The use of acidification in amaranth (Amaranthus hypochondriacus) dough preparation is a possible means of changing the rheological behavior of amaranth in the desired direction. Methods include the use of lactic acid directly, or the fermentation via lactic acid bacteria. Adding up to 20 mL lactic acid/kg flour in amaranth dough preparation led, during oscillation tests, to an increase of the complex shear modulus up to 30% in the range of 0.1 up to 10 Hz. The use of sourdough fermentation decreased the complex shear modulus in the same test up to nearly 60%. In creep recovery tests, the elastic part of amaranth dough decreased from 65.4% without any treatment down to 63.9% by the addition of up to 20 mL lactic acid/kg flour. Sourdough fermentation by Lactobacillus plantarum was able to decrease it to 54%. The acidification showed a significant positive influence on the rheological parameters of amaranth dough only at the higher stress level. In contrast, sourdough fermentation was able to produce doughs with viscosity and elasticity similar to that found in pure wheat flours.     

Effect of N rate,timing and splitting and N type on bread-making quality in hard red spring wheat under rainfed Mediterranean conditions

Three different experiments were designed to study the effects of N fertilizer rate, timing and splitting, and the response to combined application of N and S fertilizer on the bread-making quality of hard red spring wheat (Triticum aestivum L.) over a 3-year period in Vertisols under rainfed Mediterranean conditions. The following parameters were analyzed: grain yield, test weight, grain protein content, gluten index and alveograph parameters (W: alveogram index; P: dough tenacity; L: dough extensibility; P/L: tenacity–extensibility ratio). The N rate experiment included rates of 0, 100, 150 and 200 kg N ha⁻¹ applied on four different sites. The experiment was designed as a randomized complete block with four blocks. For the experiment on N timing and splitting, a single rate of 150 kg N ha⁻¹ was used, different fractions being applied at sowing, tillering and stem elongation, at a single site; again, experimental design was a randomized complete block with four blocks. Finally, for the experiment on the response to combined application of N and S fertilizer, a single fertilizer dose of 150 kg N ha⁻¹ was applied in two forms (urea+ammonium nitrate and urea+ammonium nitrosulfate) with one leaf application at ear emergence (zero, 25 kg S ha⁻¹, 25 kg N ha⁻¹, $\text{25}\text{kg}\text{S}\text{ha}{}^{\mathrm{-1}}\text{+25}$ kg N ha⁻¹ and 50 kg N ha⁻¹), also at a single site, using a split-plot design with four replications. Year-on-year variation in rainfall led to marked variations in wheat yield, grain protein content and bread-making quality indices. A close correlation was observed between rainfall over the September–May period and both grain yield and grain protein content (optimum values for both being recorded in the rainfall range 500–550 mm) as well as the alveogram index. A negative correlation was observed between mean maximum temperatures in May and both test weight and alveogram index (W). N fertilizer rate had a more consistent effect on bread-making quality than on grain yield. The highest values for grain yield were recorded at an N rate of 100 kg ha⁻¹, while maximum grain protein content values were recorded at 150 kg ha⁻¹. Application of half or one-third of total fertilizer N at stem elongation improved grain yield and grain protein content with respect to applications at sowing alone or at both sowing and tillering. Increased N rates led to a considerable increase in W values and to a reduction in the P/L ratio, thus improving dough balance, with a negative effect on the gluten index. Leaf application of N at ear emergence only affected grain protein content and the W index. Soil or leaf application of S had no effect on protein quality indices. The response of grain yield and grain protein content to fertilizer N differed from that reported for temperate climates.     

Distribution and function of LMW glutenins,HMW glutenins,and gliadins in wheat doughs analyzed with ‘in situ’ detection and quantitative imaging techniques

The different gluten subunits, gliadins, LMW glutenins, and HMW glutenins have been reported to play different key roles in different type of wheat products. This paper studied the interaction between gliadin, LMW and HMW glutenins in soft, hard and durum semolina flour doughs during different stages of mixing. In order to see how do the gluten subunits (gliadin, LMW glutenin and HMW glutenin) redistribute during mixing, dough samples were taken at maximum strength and 10 min after maximum strength. The doughs have been mixed with the same level of added water (55%), therefore they all have different strengths values due to their changes in proteins content. Oscillatory rheological measurements were performed on the doughs. It has been found that HMW glutenins are relatively immobile because of their less molecular mobility and do no redistribute themselves especially at high strength for doughs such as hard wheat flour. LMW glutenins and gliadins on the other hand redistribute themselves at even at high dough strengths forming a more stable network. In weaker doughs such as soft wheat, the breakdown of the three proteins subunits is responsible for the decay in dough strength. We have also visualized how the greater amount of LMW glutenins in semolina is in constant interaction with HMW glutenins and gliadins allowing the dough to maintain a stable strength for an extended mixing time. Finally, we have found the ‘in situ’ detection and quantitative analysis techniques to be more sensitive to the changes occurring in the gluten network of the dough than the oscillatory rheological analysis.     

Expansion capacity of doughs: methodology and applications

An instrument for measuring the expansion capacity of dough was developed based on the application of a known negative pressure and measurement of the height reached by the dough using a dough height tracker. At a negative pressure of 74 cm of Hg, the same maximum heights were reached after expansion at all stages of processing from after mixing to end of proof. For this negative pressure (74 cm Hg), the expanded dough heights measured immediately after mixing for doughs from 9 hard and 10 soft wheat flours coincided closely with the heights reached by corresponding baked loaves (r=0.99). Pizza doughs were also found to give a good correlation with baked pizza height (r=0.78, significant at 1% level). The method was used to obtain information about the timing of the effects of bromate addition and flour lipid extraction during processing. An increase in dough expansion capacity from bromate addition was observed only after the final proofing stage. Gas cell fineness of the bread crumb, measured by CrumbScan software, was decreased by bromate addition but gas cell elongation was increased. Effects of lipid removal were different. An increase in expansion capacity occurred at all processing stages and gas cell fineness of the bread crumb was increased. Expansion capacity appears to be an inherent property of a dough and may have potential as a rapid measurement to predict baking performance.     

Weed control in a pigeon pea–wheat cropping system

Pigeon pea (Cajanus cajan (L.) Millsp.) seedlings compete poorly against the rapid growth of warm-season annual weeds. Weed control is required before this heat and drought-tolerant legume can be reliably grown in the U.S. southern Great Plains as a potential source of livestock hay between annual plantings of winter wheat (Triticum aestivum L.). Currently, no herbicides are labeled for use on pigeon pea grown in the U.S. Three years of replicated field experiments were conducted to determine the effects of applications (1× and 2× rates) of herbicides (pre-emergence, sulfentrazone + chlorimuron and metribuzin; post-emergence, imazapic and sethoxydim) on weed suppression, pigeon pea dry matter, and carry-over effects on a winter wheat crop. The most abundant summer weeds were broadleaf, and all herbicide treatments, except sethoxydim (grass herbicide), reduced weed densities compared to untreated plots without adversely affecting pigeon pea stands. Imazapic treatments provided the most effective weed control. Overall average pigeon pea dry matter ranged from 75 to 256 g m⁻² with sethoxydim and the untreated control ≤ metribuzin ≤ sulfentrazone + chlorimuron ≤ hand weeded control ≤ imazapic. Compared to the hand-weeded control, imazapic treatments greatly reduced wheat dry matter (1×, 65% and 2×, 91%) and grain yield (1×, 59% and 2×, 93%). Imazapic should not be used unless nontransgenic imidazolinone herbicide tolerant wheat cultivars are planted. While the other herbicides decreased negative effects of weeds on pigeon pea dry matter without greatly affecting productivity of a following wheat crop, appropriate labels for each of these herbicides will be required prior to their use by southern Great Plains pigeon pea producers.