Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

Gluten is a fundamental component for the overall quality and structure of breads. The replacement of the gluten network in the development of gluten-free cereal products is a challenging task for the cereal technologist. The functionality of proteins from gluten-free flours could be modified in order to improve their baking characteristics by promoting protein networks. Transglutaminase (TGase) has been successfully used in food systems to promote protein cross-linking. In this study, TGase was investigated for network forming potential on flours from six different gluten-free cereals (brown rice, buckwheat, corn, oat, sorghum and teff) used in breadmaking. TGase was added at 0, 1 or 10 U/g of proteins present in the recipe. The effect of TGase on batters and breads was evaluated by fundamental rheological tests, Texture Profile Analysis and standard baking tests. Three-dimensional elaborations of Confocal Laser Scanning Microscopy (CLSM) images were performed on both batters and breads to evaluate the influence of TGase on microstructure. Fundamental rheological tests showed a significant increase in the pseudoplastic behaviour of buckwheat and brown rice batters when 10 U of TGase were used. The resulting buckwheat and brown rice breads showed improved baking characteristics as well as overall macroscopic appearance. Three-dimensional CLSM image elaborations confirmed the formation of protein complexes by TGase action. On the other side, TGase showed negative effects on corn flour as its application was detrimental for the elastic properties of the batters. Nevertheless, the resulting breads showed significant improvements in terms of increased specific volume and decreased crumb hardness and chewiness. Under the conditions of this study, no effects of TGase could be observed on breads from oat, sorghum or teff. Overall, the results of this study show that TGase can be successfully applied to gluten-free flours to improve their breadmaking potentials by promoting network formation. However, the protein source is a key element determining the impact of the enzyme.     

Morphological and cytogenetic studies on the hybrid between bread wheat and <Emphasis Type="Italic">Psathyrostachys huashanica</Emphasis> Keng ex Kuo

Psathyrostachys huashanica Keng ex Kuo (2n = 2x = 14, NsNs), a source of wheat stripe rust, take-all fungus, and powdery mildew resistance with tolerance to salinity and drought, has been successfully hybridized as the pollen parent to bread wheat without using immature embryo rescuing culture for the first time. All of the CSph2b × P. huashanica hybrid seeds germinate well. Backcross derivatives were successfully obtained. F₁ hybrids were verified as intergeneric hybrids on the basis of morphological observation, cytological and molecular analyses. The results obviously showed the phenotypes of the hybrid plants were intermediate between bread wheat and P. huashanica. Chromosome pairing at MI of PMCs in the F₁ hybrid plants was low, and the meiotic configuration was 26.80 I + 0.60 II (rod). Cytological analysis of the hybrid plants revealed the ineffectiveness of the ph2b gene on chromosome association between the parents. Eight RAPD-specific markers for Ns genome were selected for RAPD analysis, and the results indicated that F₁ hybrids contained the Ns genome of P. huashanica. Furthermore, the significance of the finding for bread wheat improvement was discussed.     

Wheat grain yield and stability assessed through regional trials in the Eastern Gangetic Plains of South Asia

Improving the level and stability of grain yield is the primary objective of wheat breeding programs in the Eastern Gangetic Plains (EGP) of South Asia. A regional wheat trial, the Eastern Gangetic Plains Yield Trial (EGPYT), was initiated by CIMMYT in collaboration with national wheat research programs in Bangladesh, Nepal, and India in 1999–2000 to identify wheat genotypes with high and stable grain yield, disease resistance, and superior agronomic traits for the EGP region. A set of 21 wheat experimental genotypes selected from a regional wheat screening nursery in South Asia, three improved widely grown cultivars (Kanchan, PBW343 and Bhrikuti), and one long-term cultivar (Sonalika) were tested at 9–11 sites in six wheat growing seasons (2000–2005) in the EGP. The 21 experimental genotypes were different in each year, whereas the four check cultivars were common. In each year, one or more of the experimental genotypes showed high and stable grain yield and acceptable maturity, plant height, and disease resistance compared to the check cultivars. Three improved cultivars have already been commercially released in the region through EGPYT and many germplasm lines have been used in the breeding programs as parents. Identification of wheat genotypes with high-grain yield in individual sites and high and stable yield across the EGP region underlines their value for regional wheat breeding programs attempting to improve grain yield and agronomic performance.     

Soy ingredients stabilize bread dough during frozen storage

Bread with 48.5% soy ingredients was assessed for quality during frozen storage of the dough. Soy protein was hypothesized to prevent water migration during frozen storage, thereby producing dough that would exhibit fewer structural changes than traditional wheat bread. Wheat and soy bread were baked from dough that was fresh or frozen (−20 °C, 2 or 4 wks). Dough and bread were assessed for physical properties including moisture content, percent “freezable” and “unfreezable” water, dough extensibility, and bread texture. The bread was subjected to an untrained sensory panel. The soy bread was denser, chewier, and had a higher moisture content than wheat bread. When baked from fresh or frozen dough, soy bread was rated “moderately acceptable” or higher by 70% of panelists. Soy minimized changes in dough extensibility and resistive force to extension, leading to minimal changes in bread hardness. Although consumers could distinguish between bread baked from soy dough that was fresh or frozen for 4 wks, sensorial and textural data suggested that the rate at which the quality of the soy dough deteriorated was slower than that of wheat dough. In conclusion, the dough of consumer-acceptable soy bread retained quality characteristics during frozen storage slightly better than wheat dough.