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1.
Arabinoxylans (AX), xylanase, and xylanase inhibitors have an important role in many cereal food processing applications. The effects of genotype, growing location, and their interaction (G × L) on AX, apparent xylanase activity, and apparent xylanase inhibition activity of Triticum aestivum xylanase inhibitor (TAXI) and xylanase inhibiting protein (XIP) were investigated for six hard red and six hard white spring wheat genotypes grown at three locations. Difference in total AX level among genotypes was not determined to a significant level by genotype. Instead, variability in total AX content was largely dependent on G × L. However, total AX content was significantly different between the two wheat classes. For bran xylanase activity, 25% of the variability could be attributed to G × L interaction. Moreover, there was significant difference between the bran xylanase activities in the two wheat classes. Bran TAXI activity and XIP activity were significantly different among genotypes. Genotype contributed 72% to the variability in TAXI activity and 39% in XIP. However, no significant difference was observed among the two wheat classes for TAXI or XIP activity. These results indicate that TAXI might be a stable parameter in segregating wheat genotypes with varying xylanase activity.  相似文献   

2.
A comprehensive analysis of the variation in wheat grain ash content has not been previously conducted. This study assessed the relative contribution of genotype and environment to variation in ash content, with a particular aim of ascertaining the potential for manipulating the trait using contemporary adapted germplasm. A total of 2,240 samples were drawn from four years of multilocation field plots grown in the wheat production areas of Oregon and Washington states. Genotypes included commercial cultivars and advanced breeding lines of soft and hard winter, and soft and hard spring wheats with red and white kernel color, several soft white club wheats, and one soft white spring waxy wheat cultivar. In addition to ash, protein content, test weight, and Single Kernel Characterization System kernel hardness, weight and size were also measured. In total, 20 separate fully balanced ANOVA results were conducted. Whole model R2 values were highly significant, 0.62–0.91. Nineteen of the 20 ANOVA results indicated significant genotype effects, but the effects were not large. In contrast, environment effects were always highly significant with F values often one to two orders of magnitude larger than the genotype F values. The grand mean for all samples was 1.368% ash. For individual data sets, genotype means across environments varied ≈0.1–0.3% ash. The genotypes judged noteworthy because they had the highest least squares mean ash content were OR9900553 and ClearFirst soft white winter, NuHills hard red winter, Waxy‐Pen and Cataldo soft white spring, and WA8010 and Lochsa hard spring wheats. Genotypes with lowest least squares mean ash were Edwin (club) soft white winter, OR2040073H hard red winter, WA7952 soft white spring, and WA8038 hard spring wheats. In conclusion, wheat grain ash is more greatly influenced by crop year and location than by genotype. However, sufficient genotype variation is present to plausibly manipulate this grain trait through traditional plant breeding.  相似文献   

3.
Molecular markers for the red grain color (R) loci controlling seed color and the polyphenol oxidase (Ppo‐A1) locus controlling polyphenol oxidase (PPO) activity in seed have recently been developed. These markers provided the opportunity to convert the hard red spring wheat cultivars Choteau and Hank to white‐seeded versions with high and low PPO levels, respectively. These sets of near‐isogenic lines provided material to test the effects of seed color and PPO activity on a range of end‐use quality traits. We tested recurrent parents Choteau and Hank, along with near‐isogenic derivatives with white seed, in two replicated trials in Bozeman, Montana, for end‐use quality parameters. The white‐seeded lines consisted of both high‐ and low‐PPO near‐isogenic lines. The primary impact of white seed was the production of whole wheat bread with a perceived sweeter taste relative to the red‐seeded lines. Noodle color was not consistently impacted by the level of PPO variation despite relatively large reductions in PPO level. The alleles for white seed color did not appear to impact agronomic traits. These results suggested that hard white low‐PPO hard spring wheat would be advantageous in terms of conferring brighter color to Asian noodles and a sweeter taste to whole wheat bread.  相似文献   

4.
Short growing seasons and lack of water limit the number of crops that can be productively grown in the Northern Great Plains, but wheat is uniquely adapted to the region. Growers interested in diversification of their operations are growing more than one class of wheat to target different markets. This has led to the challenge of maintaining class purity, in that contamination with alternate classes results in lower prices to the farmer. The primary rationale is that mixtures may have poor end‐use quality. In these experiments, we tested hard red spring wheat and hard white spring wheat contaminated with different levels of soft white spring wheat, durum wheat, hull‐less barley, and the hard wheat of the alternate kernel color for milling and baking quality. Our results showed that contamination of hard red and hard white spring wheat with soft white wheat and hull‐less barley often influenced end‐use quality in that flour yield was negatively affected at relatively low levels. Loaf volume was normally only affected at higher levels. Durum wheat contamination caused fewer quality problems at generally higher levels of contamination. Contamination of hard red or hard white wheat by hard wheat of the alternate color class rarely affected quality, and effects were both positive and negative, depending on quality attributes of the pure samples. Growers wishing to diversify by growing both hard red and hard white wheat would benefit if buyers and end users were willing to accept higher levels of contamination for alternate classes that are unlikely to cause problems in eventual end use.  相似文献   

5.
Wheat (Triticum aestivum L.) quality is dependent upon both genetic and environmental factors, which work in concert to produce specific grain, milling, flour, and baking characteristics. This study surveyed all of the 132 soft wheat varieties (cultivars and advanced breeding lines) grown in the U.S. regional nursery system, which encompassed the three main soft wheat producing regions of the United States (eastern and southern soft red winter and western soft white). The quality parameters included test weight, kernel hardness, weight, and diameter, wheat and flour protein, polyphenol oxidase, break flour yield, flour yield, flour ash, milling score, flour swelling volume, flour SDS sedimentation volume, solvent retention capacity (SRC) for water, sodium carbonate, sucrose, and lactic acid, Rapid Visco Analyzer peak pasting viscosity, and cookie diameter. High levels of variation were observed among varieties, regions, and specific environments, with environment being in general a much greater source of variation than varieties. Variety was observed to have a relatively stronger influence on wheat quality in the western nurseries, compared with the eastern and southern regions, where location effects had a stronger impact on overall wheat quality. The greater influence of variety was particularly notable for kernel hardness in the western nurseries. Kernel hardness also varied considerably as a result of environment. For the two soft red winter wheat nurseries, the western U.S. environment produced substantially harder kernels (37–40) compared with the same varieties grown in eastern U.S. locations (15–20). Intertrait quality relationships were observed to be unique to the specific nursery and germplasm in which they were studied, and these relationships were not consistent across nurseries. Nevertheless, on average, soft wheat quality was fairly similar across the United States, indicating that breeding and testing models have been successful in achieving a relatively uniform target for quality. However, many traits showed high levels of variability among varieties, suggesting that a greater level of selection for end‐use quality would benefit end users by increasing consistency and reducing variability. The often large role of environment (location) in quality indicates that end users must be assiduous in their origination and grain procurement. Clearly, “nursery mean” quality does not reflect the potential that can be obtained, as reflected by a few exceptional soft wheat varieties.  相似文献   

6.
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.  相似文献   

7.
Twelve hard red winter wheat cultivars were grown at four locations in central Kansas to evaluate the role of foliar fungal diseases on wheat end-use quality in 1995. Disease was allowed to develop naturally on control plots and was controlled partially on plots treated with a systemic fungicide. After harvest, wheat samples were evaluated for the impact of the disease complex (leaf rust, tan spot, speckled leaf blotch) on physical grain quality, grain protein, milling properties, flour absorption, and peak mixing time. Data were analyzed using a mixed model to account for random (location and block) and fixed (cultivar and fungicide) effects. Location significantly influenced quality characteristics except kernel size and peak mixing time. The magnitudes of variation among random effects on all quality characteristics were larger for location than for the interactions between location × cultivar and location × fungicide. The fixed effects portion of the analysis revealed that the cultivar × fungicide treatment interaction significantly affected test weight, kernel protein, and flour absorption. Fungicide treatment resulted in significant increases in yield and kernel weight. Cultivar significantly affected all quality characteristics except kernel size and peak mixing time. Disease resistance exerted a significant influence on yield and test weight. The economic benefit associated with improved wheat quality from fungicide treatment was variety specific. Three cultivars (TAM 107, Karl 92, and Ike), which account for 50% of the 1997 planted wheat acres in Kansas, demonstrated positive improvements in test weight and protein in response to fungicide treatment.  相似文献   

8.
《Cereal Chemistry》2017,94(4):712-716
Free asparagine in wheat is known to be a precursor for the formation of acrylamide, which is unacceptable to consumers owing to its potential risks to human health. This research was performed to determine variation of free asparagine concentration (FAC) in hard red spring (HRS) wheat grown in North Dakota. Quality traits and FAC were analyzed for 75 HRS wheat genotypes grown at three locations. The ANOVA indicated that growing location had a strong effect on FAC. The main effect of genotype and interaction of genotype × location were also highly significant (P < 0.001). The genotype × location interaction was also explored graphically using a biplot of principal components calculated from the genotype and genotype × environment interaction model. The biplot analysis revealed that the pattern of interaction of genotype × location might be a noncrossover type. Certain HRS genotypes were identified to have consistently low FAC across growing locations. The FAC showed low genotypic correlations with quality traits, indicating low level of linkage between FAC and quality traits for HRS wheat genotypes.  相似文献   

9.
A fast new method based on image analysis, ScanPro Speck Expert (SPX), to determine the bran contamination in wheat flour was studied and compared with existing methods (air-oven, ash, and color measurements) using an Agtron color meter and a Minolta chromameter. Twenty-one hard red winter wheat flour samples with ash contents of 0.30–0.58% were collected from the Kansas State University pilot mill and used for this study. Intrinsic variability in the flour sample because of randomness of bran speck orientation and distribution in the sample holder could result in variation in the speck count. Simple and multiple linear regression analyses showed that estimation of flour ash content from the SPX results (R2 = 0.91) would be more accurate than the results from color measurements (R2 = 0.66 [Agtron color meter] and 0.74 [L*]). The added capability of SPX image analyzer to not only count the number of bran specks but also to measure their areas probably increases the accuracy of determining the bran contamination in wheat flour by image processing.  相似文献   

10.
Wheat flour tortillas were made from flour streams of three wheat cultivars: Jagger hard red winter wheat, 4AT-9900 hard white winter wheat, and Ernie soft red winter wheat. Wheat samples were milled on a Miag experimental mill. Twelve flour streams and one straight-grade flour were obtained. Tortillas were made from each flour stream and the straightgrade flour by the hot-press method. Tortilla stretchability and foldability were evaluated by a texture analyzer and six panelists, respectively. Flour protein and water absorption affected tortilla texture. The foldability evaluated by panelists was positively correlated with flour protein content, farinograph water absorption, and damaged starch (P < 0.05). The 2BK and 3BK streams of hard wheat produced tortillas with strong stretchability and good foldability. Middling streams of hard wheat yielded tortillas with lighter color and less stretchability. Under the conditions tested in this study, soft wheat flours were not good for producing flour tortillas.  相似文献   

11.
In accordance with the Grain Quality Acts of 1986 and 1990, scientists at Kansas State University are studying the feasibility of implementing a quality-based marketing system for hard red winter (HRW) wheat in the Southern Plains. This research addresses the development of a segregation system that uses the single kernel characterization system and the whole grain near-infrared analyzer to evaluate the milling and baking quality of wheat as a single value called “dough factor”. This single value represents the amount of flour-water dough that can be produced from a given unit of wheat. Samples of HRW wheat (≈100 per location) were collected at five Kansas country elevators during the 1995 and 1996 harvests. After the dough factor was measured for individual samples, the samples were composited into seven dough factor groups to establish binning and segregation strategies and to explore the relationship between wheat quality measurements and dough factor groups. Results showed that dough factor groups were significantly different from each other and that dough factor groups were related (P < 0.05) to increases in test weight, single kernel weight, single kernel size, flour yield, and mixing time. Although locations showed year-to-year variability for test weight, kernel weight, and kernel size, the differences among dough factor groups for these characteristics across locations were consistent, indicating that the mean values within dough factor groups are similar regardless of location. The lack of significant differences in protein content among dough factor groups was attributable to high variability within dough factor groups between years. High protein values were present in low and high dough factor groups, indicating that protein content alone is not a good indicator of wheat quality. Patterns of differences in wheat quality characteristics among dough factor groups suggest that the seven groups studied can be reduced to three groups: <107, 107–112.9, ≥113. This study demonstrates that dough factor as a segregation and marketing tool is related to single kernel characteristics, differentiates wheats of varying quality, and reflects the end-use value of wheat.  相似文献   

12.
Improvement of milling quality is an important aspect in wheat breeding programs. However, the milling quality of Chinese wheats remains largely unexplored. Fifty‐seven Chinese winter wheat cultivars from four regions were used to investigate the variation of milling quality parameters and to determine the associations between milling quality traits and color of noodle sheet. Substantial variation was presented for all measured parameters in this germplasm pool. Complete soft, hard, and medium‐hard types were observed. Soft wheat and hard wheat show significant differences in flour ash content, flour bran area, and flour color grade. No simple trait can be used to select for flour milling quality. High flour ash content and bran speck area contributed negatively to brightness of dry flour. Correlation coefficients (r) between L* value of dry flour and flour ash content and bran speck area were ‐0.47 and ‐0.65 for hard cultivars, and ‐0.51 and ‐0.72 for soft cultivars, respectively. Flour color grade (FCG) was significantly and positively associated with bran speck area; r = 0.56 and 0.73 for hard and soft wheats, respectively. There was a high correlation between FCG and L* value of flour water slurry (r = ‐0.95). Strong associations were also established between milling quality index (MQI) and FCG, L* value of dry flour, flour‐water slurry, and white salted noodle sheet for both hard and soft wheats. In conclusion, substantial progress could be achieved in improvement of milling quality in Chinese winter wheats through genetic selection, and FCG and MQI could be two important parameters for evaluation of milling quality in breeding programs.  相似文献   

13.
Six commercially grown samples of hard spring wheat were milled using a tandem Buhler laboratory mill. Individual flour streams and branny by‐products, as well as whole‐grain wheat and straight‐grade flour, were characterized in terms of total (TP), water‐extractable (WEP), and water‐unextractable (WUP) pentosans. One representative cultivar sample was analyzed for its ratio of arabinose to xylose (A/X). TP and WEP of whole grain wheat of the six samples had ranges of 5.45–7.32% and 0.62–0.90% (dm), respectively. Neither TP nor WEP of whole grain was related to ash content variation. There was significant variation in the distribution and composition of pentosans in 16 millstreams of all the wheat samples, including bran and shorts fractions; TP and WEP contents had ranges of 1.69–32.4% and 0.42–1.76% (dm), respectively. When ash contents exceeded ≈0.6% (dm), strong positive correlations were obtained between ash and TP contents, and between ash and WUP contents for all the millstreams. Among bran and shorts fractions, TP and WUP content increased in the order of coarse bran > fine bran > shorts; while WEP, WEP/WUP and A/X showed the opposite pattern of variation of shorts > fine bran > coarse bran. Bran and shorts fractions had pentosan contents several times higher than would be predicted from the relationship between pentosan and ash contents of the flour streams. Pentosans therefore represented a much more sensitive marker of flour refinement compared with ash content. Pentosans of endosperm were substantially different in their extractability and composition from those of bran. On this basis, different functionalities of pentosans of bran and endosperm would be expected. Results demonstrated the importance of milling extraction and millstream blending in the functionality and quality of wheat flour for breadmaking.  相似文献   

14.
Typical commercial bakeries in the United States are highly mechanized, mass-production facilities. U.S. hard wheat breeding programs use small-scale physical dough testing and pup loaf bake procedures to identify and select improved quality genotypes. The accuracy of such approaches in the prediction of commercial-scale quality performance is poorly understood. Samples from six hard red winter wheat cultivars grown in 11 locations over three harvest years were used to correlate grain hardness, small-scale test bakes, mixograph variables, and various measures of flour protein composition with quality assessments from commercial test laboratories. Samples were milled on both pilot- and small-scale mills. Protein content and 100-g pup loaf volume were more often significantly correlated with commercial test bake variables than all other small-scale variables. Stepwise multiple regression models explained, on average, ≈40% of the variation in commercial test bake procedures. Mixograph properties, pup loaf volumes and absorption, and flour protein content were the most frequent variables identified in model development. Pup loaf bake results on pilot- and small-scale milled flours were highly correlated. Differences in milling technology do not appear to be a significant source of error in relating small-scale test bakes to commercial quality.  相似文献   

15.
Production of common wheat (Triticum aestivum L.) in the Pacific Northwest of the United States specifically for Asian noodle products is a relatively new goal for grain producers. We surveyed commercial fields of the hard white spring wheat cultivar Idaho 377s in two years to determine the variables contributing to Asian noodle quality and to validate previous observations made with small‐plot research. Fields were surveyed in 1998 and 1999 in two areas of the Snake River Plain of southeastern Idaho separated by ≈100 km, with both irrigated fields and rain‐fed fields sampled in both zones. Samples were evaluated for grain characteristics then milled and evaluated for flour quality, alkaline noodle color, and color and texture of nonalkaline Chinese (salted, neutral pH) noodles. Grain from rain‐fed fields produced brighter and more yellow alkaline noodles than grain from irrigated fields. Grain produced in rain‐fed fields also had lower peak flour pasting viscosity than grain produced in irrigated fields. Flour ash was lowest in grain from rain‐fed fields located in a higher elevation district (Upper Valley) and greatest in grain from irrigated fields located in a lower elevation district (Lower Valley). Noodle hardness and chewiness were greater in Chinese noodles made from grain produced in the Upper Valley than grain from the Lower Valley. Chinese noodle color had significant interaction with the location and irrigation management used for producing the grain. However, Chinese noodle brightness was consistently negatively correlated with flour protein concentration. The color and texture of noodles produced from flours milled from on‐farm commercial production was consistent with previous experiment station small‐plot research.  相似文献   

16.
17.
Arabinoxylans (AX) are the main nonstarch polysaccharides found in wheat flour. Structural changes of AX in refrigerated dough are linked to deleterious effects on refrigerated dough quality during storage. The purpose of this research was to evaluate the effect of cultivar and growing environment on dough syruping during refrigerated storage in relation to apparent xylanase activity and AX chemistry in hard red spring (HRS) wheat. Eight HRS cultivars that were grown at six locations over two years in North Dakota were evaluated for dough syruping during 15 days of refrigerated storage. When compared with genotypic effect, growing environment had a greater impact on apparent xylanase activity and dough syruping; they were found to have significant associations by log‐linear regression analysis. Specifically, wheat samples produced in a dry environment had lower apparent xylanase activity and degree of dough syruping than those from a wet environment. Some HRS cultivars were identified to be consistently lower in apparent xylanase activity and dough syruping across all growing environments, indicating that those cultivars had more stability over growing environment than other cultivars. These results indicate that certain cultivars that are grown in relatively dry environments in North Dakota are more suitable for use in refrigerated dough formulations.  相似文献   

18.
Dough extensibility affects processing ease, gas retention, and loaf volume of finished products. The Kieffer dough extensibility test was developed to assess extensibility of small dough samples and is therefore adapted for use in breeding programs. Information is lacking on relationships between wheat growing environments and dough properties measured by the Kieffer dough extensibility test. This study documents the variability of dough extensibility (Ext), maximum resistance to extension (Rmax), and area under the extensibility curve (Area) in relation to breadmaking quality, and the effect of wheat growing environments. Mixograph, Kieffer dough extensibility, and bake tests were performed on flour milled from 19 hard red spring wheat (Triticum aestivum L.) genotypes grown during three growing seasons (2007‐2009) at six South Dakota locations. Although both genotype and environment had significant effects on Kieffer dough extensibility variables, environment represented the largest source of variation. Among genotype means, Area was most correlated (r = 0.63) with loaf volume, suggesting that by selecting lines with increased Area, loaf volume should improve. Rmax was positively correlated (r = 0.58) with loaf volume among genotype means but negatively correlated (r = –0.80) among environmental means. Ext was positively correlated (r = 0.90) with loaf volume among environmental means. Weather variables were correlated with Rmax, Ext and loaf volume and therefore could help predict end‐use quality.  相似文献   

19.
Tempering conditions of wheat grain change the quality of the flour, yet most experimental milling systems use a standard tempering without optimization. The effect of tempering condition on milling performance and flour functionality for soft red winter (SRW) wheat grain was tested by measuring flour yield, ash, polyphenol oxidase (PPO), and solvent retention capacity (SRC) in grain samples from three SRW cultivars (Roane, Cyrus, and Severn). Tempering was conducted with a full factorial design of initial wheat moisture, tempered wheat moisture, tempering temperature, and tempering time at two levels. Tempered wheat moisture had the largest effect on milling performance and flour functionality. Flour yield was more reduced for all samples tempered at 15% moisture than for samples tempered to 12% moisture. Flour quality of the 15% tempered sample was better than the 12% tempered samples due to less bran contamination as measured by flour ash and PPO. Increasing the tempering moisture increased flour sucrose SRC and lactic acid SRC but reduced sodium carbonate SRC for samples. Changing tempered wheat moisture changed flour yield and quality much more than did changing the length of time for tempering, the temperature at wheat is tempered, or differences in the initial moisture of the wheat before tempering. The last three effects could be used to improve flour yield in both the 12 and 15% tempered wheat treatment but the detrimental effects of these treatments on flour quality were minimal when combined with the 15% tempered wheat moisture treatment.  相似文献   

20.
Commercial wheat (Triticum aestivum em. Thell) flour milling produces flour streams that differ in water absorption levels because of variability in protein concentration, starch damaged by milling, and nonstarch polysaccharides. This study characterized the distribution of water‐extractable (WE) nonstarch polysaccharides (NSP) in long‐flow pilot‐milling streams of soft wheat to model flour quality and genetic differences among cultivars. Existing reports of millstream analysis focus on hard wheat, which breaks and reduces differently from soft wheat. Seven soft winter wheat genotypes were milled on a pilot‐scale mill that yields three break flour streams, five reduction streams, and two resifted streams. Protein concentration increased linearly through the break streams. WENSP concentration was low and similar in the first two break streams, which are the largest break streams. Flour recovery decreased exponentially through the reduction streams; flour ash and water‐extractable glucose and galactose polymers increased exponentially through the reduction streams. Protein concentration and WE xylan concentration increased linearly through the reduction streams. The ratio of arabinose to xylose in WE arabinoxylan (WEAX) decreased through the reduction streams, and response varied among the genotypes. Flour ash was not predictive of stream composition among genotypes, although within genotypes, ash and other flour components were correlated when measured across streams. The second reduction flour stream was the largest contributor to straight‐grade flour WEAX because of both the size of the stream and the concentration of WEAX in the stream.  相似文献   

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