Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread

Thirty-three cultivars and advanced lines originated from China, Mexico, and Australia were sown in four environments in Chinese spring wheat regions to investigate the association between gluten protein fractions determined by reversed-phase high-performance liquid chromatography (RP-HPLC), and dough properties and northern-style Chinese steamed bread (CSB) quality. The genotypes were divided into two groups of 10 and 23 entries with and without the 1B/1R translocation, respectively. 1B/1R translocation lines had significantly high amounts of ω  -gliadins, and low levels of glutenin and low molecular weight glutenin subunits (LMW-GS), but no significant difference in dough properties and CSB quality from non-translocation lines. The association between protein fractions and dough properties, and CSB quality largely depended upon the presence of 1B/1R translocation. Gliadin contributed more in quantity to flour protein content (FPC) than glutenin, while glutenin and its fractions contributed more to dough strength and CSB quality. Among non-translocation lines, moderate to high correlation coefficients between quantified glutenin and its fractions, and farinograph development time (DT, r=0.85$r=0.85$–0.92) and stability (ST, r=0.81$r=0.81$–0.93), extensograph maximum resistance (R_max, r=0.90$r=0.90$–0.93), CSB stress relaxation (SR, r=0.55$r=0.55$–0.61) and CSB score (r=0.56$r=0.56$–0.62), were observed. Gliadin:glutenin ratios showed significant and negative associations with dough properties and CSB quality. Correlation coefficients between gliadin:glutenin, gliadin:HMW-GS, gliadin:LMW-GS ratios, and CSB score were −0.79, −0.73, and −0.79 among non-translocation lines, respectively. HMW-GS and LMW-GS, x-type HMW-GS and y-type HMW-GS contributed similarly to dough properties and CSB quality for non-translocation lines. Weak correlations between protein fractions and dough properties, and CSB quality were observed among translocation lines. This information should be useful for improvement of dough properties and CSB quality.     

Weed control and sesame (Sesamum indicum L.) response to preplant incorporated herbicides and method of incorporation

Field studies were conducted at two sesame-growing regions of Texas in 2004 and 2005 to determine weed control and sesame response to four dinitroaniline herbicides and their method of incorporation. Ethalfluralin, pendimethalin (formulated as Prowl EC), and trifluralin were applied at the X, 1X, and 2X of the suggested label dose for Gossypium hirsutum L. Pendimethalin (formulated as Prowl H₂O) was applied at the X, 1X, and 1X rate. Two methods of incorporation included rolling cultivator mixing wheels and spring tooth harrow. With rolling cultivator mixing wheels, all herbicides controlled Amaranthus tuberculatus (Moq.) J.D. Sauer at least 74% regardless of dose. The X dose of ethalfluralin and pendimethalin (formulated as Prowl EC), or the X and 1X dose of pendimethalin (formulated as Prowl H₂O) controlled Brachiaria platyphylla (Griseb.) Nash no better than 73% while all other doses of the herbicides controlled B. platyphylla at least 80%. The use of mixing wheels to incorporate the herbicides resulted in better sesame stands and less stunting than the use of the spring tooth harrow; however, sesame stands were reduced as herbicide rate increased when using mixing wheels. Ethalfluralin at the 1X dose, pendimethalin (formulated as Prowl H₂O) at the X dose, and trifluralin at the X dose produced the highest sesame yield while ethalfluralin at the 2X dose produced the lowest yield.     

Molecular markers as a method to evaluate the movement of Hypothenemus hampei (Ferrari)

The objective of this research was to develop a methodology to describe the movement of the coffee berry borer Hypothenemus hampei (Coleoptera: Curculionidae) in the field through: (i) the evaluation of allele variation of a microsatellite marker on polymorphic Colombian H. hampei populations; (ii) the invention of a device for releasing H. hampei adults; (iii) the standardization of a release-recapture technique for H. hampei populations; (iv) the estimation of the flight distance of the insect; and (v) the calculation of a mathematical expression that describes the movement of H. hampei in space over time. The results indicated that: (i) the microsatellite molecular marker HHK.1.6 was exclusively present in a population from Guapotá-Santander, was dominant and allows the evaluation of H. hampei movement for several generations; (ii) a device that released 88.8% of H. hampei adults in 2 s was designed; (iii) this device was used as H. hampei populations containing HHK.1.6 marker release strategy, and coffee seeds as recapture strategy; (iv) it was estimated that H. hampei adults flew as far as 65 m, however, 90% were recovered in a radius of <40 m. Finally, (v) the mathematical expression that described the movement of H. hampei in space over time was Y^=αβXi, being Y^ the average number of borer beetles recaptured per tree, and x the distance in meters. This method will allow to determine the movement of H. hampei from different environmental and ecological scenarios.     

A northern Chinese origin of Austronesian agriculture: new evidence on traditional Formosan cereals

Background

Genetic data for traditional Taiwanese (Formosan) agriculture is essential for tracing the origins on the East Asian mainland of the Austronesian language family, whose homeland is generally placed in Taiwan. Three main models for the origins of the Taiwanese Neolithic have been proposed: origins in coastal north China (Shandong); in coastal central China (Yangtze Valley), and in coastal south China. A combination of linguistic and agricultural evidence helps resolve this controversial issue.

Results

We report on botanically informed linguistic fieldwork of the agricultural vocabulary of Formosan aborigines, which converges with earlier findings in archaeology, genetics and historical linguistics to assign a lesser role for rice than was earlier thought, and a more important one for the millets. We next present the results of an investigation of domestication genes in a collection of traditional rice landraces maintained by the Formosan aborigines over a hundred years ago. The genes controlling awn length, shattering, caryopsis color, plant and panicle shapes contain the same mutated sequences as modern rice varieties everywhere else in the world, arguing against an independent domestication in south China or Taiwan. Early and traditional Formosan agriculture was based on foxtail millet, broomcorn millet and rice. We trace this suite of cereals to northeastern China in the period 6000–5000 BCE and argue, following earlier proposals, that the precursors of the Austronesians, expanded south along the coast from Shandong after c. 5000 BCE to reach northwest Taiwan in the second half of the 4th millennium BCE. This expansion introduced to Taiwan a mixed farming, fishing and intertidal foraging subsistence strategy; domesticated foxtail millet, broomcorn millet and japonica rice; a belief in the sacredness of foxtail millet; ritual ablation of the upper incisors in adolescents of both sexes; domesticated dogs; and a technological package including inter alia houses, nautical technology, and loom weaving.

Conclusion

We suggest that the pre-Austronesians expanded south along the coast from that region after c. 5000 BCE to reach northwest Taiwan in the second half of the 4th millennium BCE.

     

Studies on Ancient Rice—Where Botanists, Agronomists, Archeologists, Linguists, and Ethnologists Meet

Taiwan’s aboriginal peoples are thought to be related to ancestral Austronesian-speaking peoples. Currently, Taiwan has 14 officially acknowledged aboriginal tribes. The major crops currently farmed in aboriginal areas are rice (Oryza sativa) and foxtail millet (Setaria italica). Archeologists recently excavated the remains of several early cultures in Taiwan. The most plentiful plant remains were carbonated rice and foxtail millet grains. The earliest ¹⁴C date of these excavation sites is ～5,000 bp. These settlements may be those of the earliest ancestral Austronesian speakers in Taiwan. Rice domestication is a complex story. In this study, we identified the functional nucleotide polymorphisms of 16 domestication-related genes using 60 landraces collected from aboriginal Taiwanese villages about 100 years ago. We also screened the phenotypes of these landraces. By integrating pheno- and genotypic data, together with data from archeologists and linguists, we may be able to better understand the history of rice cultivation in Taiwan and nearby areas.     

Molecular weight and structure units of (1→3, 1→4)-β-glucans in dough and bread made from hull-less barley milling fractions

Milling fractions of hull-less barley, and dough and bread with hull-less barley flour (40%) and wheat flour (60%) were analysed in an investigation of how the properties of (1→3, 1→4)-β-glucan were affected by milling, dough formation and bread making. Calcofluor average molecular weight $({\overline{M}}_{\text{cf}})$ and molecular weight distribution and the cellotriosyl/cellotetraosyl ratio of the (1→3, 1→4)-β-glucan were determined. Four different hull-less barley samples were milled to produce straight-run white flours, shorts, bran and whole-meal flours. The molecular weight distributions were unimodal for all fractions, and the $({\overline{M}}_{\text{cf}})$ range was between 117×10⁴ and 188×10⁴. These parameters were similar for all barleys, although $({\overline{M}}_{\text{cf}})$ was somewhat lower in white flour and bran fractions and somewhat higher in shorts and whole-meal. The cellotriosyl/cellotetraosyl ratio (1.5–1.8) was also similar in all fractions. Doughs and breads were made to study how flour type (sifted or whole-meal barley flour), water content, yeast, mixing time and fermentation time affect (1→3, 1→4)-β-glucan. The molecular weight distribution of (1→3, 1→4)-β-glucan was polymodal with two or three populations for all doughs and breads, and the $({\overline{M}}_{\text{cf}})$ decreased with increasing mixing and fermentation time. These results indicated that (1→3, 1→4)-β-glucan was degraded by endogenous β-glucanases in the barley and/or wheat flour. The molecular weight was not significantly affected by bread-baking and other factors. After mixing and fermentation the cellotriosyl/cellotetraosyl ratio was about 1.7–1.8 and was thus not significantly different from that of the flour blends. Thus to retain high molecular weight (1→3, 1→4)-β-glucan, which is important for its cholesterol-lowering effect, it is thus important to keep the mixing and fermentation time as short as possible when baking hull-less barley bread.     

Assessment of commercial milling potential of hard wheat by measurement of the rheological properties of whole grain

The single-kernel characterisation system (SKCS) 4100 instrument has previously been shown to provide in situ measurements of the rheological properties of the bran and endosperm layers of wheat, otherwise only possible following their isolation by dissection or machining. The current study has confirmed that endosperm maximum stress (endosperm strength (ES) as measured using the SKCS 4100 correlates highly (r=0.898$r=0.898$) with compressive strength (maximum stress, σ_max) measurements performed on specimens of endosperm tissues of known dimensions, isolated from different subsamples of the same bulk wheat samples. This provides a means of scaling the stress axis of the crush–response profile plots to the Instron scale (MPa) so that the SKCS endosperm stress/strain curves for hard wheat, soft wheat and durum can be compared with Instron results presented in the literature. In addition, a simple method for the measurement of ES and stiffness, using the SKCS 4100, has been developed. The method has been shown to rank wheat samples according to their performance when processed on a 650 kg/h pilot mill. The criterion against which the SKCS-derived rankings were compared was the Milling Quality Index, which uses both the percentage flour extraction and Branscan speck count measurements.