red spring wheat include high protein and strong gluten (Souza et al., 2002). Soft white wheat is grown in regions Bread baking is the primary end-use criterion used to select hard with higher rainfall expectations or in arid areas with spring wheat (Triticum aestivum L.) genotypes for the northwestern supplemental irrigation. Cookies and cakes are the tar-USA, yet the use of hard wheats has expanded beyond traditional pan breads to include Asian noodles. We assessed the relative influence of get end-use products for most of the soft white crop. genotype, N management, and location on quality characteristics of Desirable characteristics for this wheat class include low a set of spring wheat cultivars that provided a range in gluten strength protein and limited damage to starch granules during and acceptability for bread and Asian noodle quality, and determined milling that results in low-water-absorption flours (Gutwhether grain characteristics could predict bread and/or noodle martieri et al., 2001a). ket suitability. Seven spring cultivars were grown at four locations Recent cropping diversification has prompted develacross 3 yr with two levels of N fertilizer in irrigated and moistureopment and deployment of hard white spring wheat in limited conditions. Bread quality, alkaline noodle color, and Chinese the Pacific Northwest of the USA. Asian customers noodle color and texture were assessed on grain samples. Cultivar desire hard white wheat for manufacturing noodles was the most important determinant of bread and noodle quality traits largely because of its brighter flour and product color in both the irrigated and moisture-limited environments. Nitrogen level influenced only Chinese noodle color in irrigated environments,
wheats examined (Giroux and Morris, 1997, 1998). PinA and pinB are unique among plant proteins in having a Wheat (Triticum aestivum L.) endosperm texture is a primary tryptophan-rich, hydrophobic domain (Blochet et al., determinant of milling and end-product quality. Friabilin, a marker protein for grain hardness, is composed of two proteins, puroindoline
Feed is an important end use of barley (Hordeum vulgare L.). Recent research has identified high starch content, low acid‐detergent fiber (ADF), low ruminal dry‐matter digestibility (DMD), and large particle size after dry rolling as desirable barley feed‐quality characteristics for beef cattle. Knowledge about the variation available may help barley breeders develop strategies for feed‐quality improvement. Our objective was to estimate the variation in feed‐quality characteristics in barley around the world. The spring barley core subcollection from the USDA‐ARS National Small Grains Collection was planted in 1995. Ruminal DMD of 1480 accessions was evaluated. Seventy‐three accessions, selected on variation in DMD, were planted in two field replications in 1996 and 1997. These 73 accessions were evaluated for starch, DMD, ADF, and particle size after dry rolling. The range in DMD was 82 to 621 g kg−1, with a mean of 398 g kg−1 (SD = 75 g kg−1). The ranges for other traits of the 73 selected accessions were 387 to 593 g kg−1 (starch); 15 to 96 g kg−1 (ADF); 187 to 510 g kg−1 (DMD); and 1118 to 1572 μm (particle size). Six‐row types had greater ADF and particle size (P < 0.001), lower starch, and DMD (P < 0.001), compared with 2‐row types. Starch was higher (P < 0.01), and ADF and DMD were lower (P < 0.01), for hulless than for hulled accessions. Substantial variation in the spring barley core collection for feed quality‐related characters could be exploited to develop barley cultivars for feed quality.
Superior bread‐making quality is a primary objective for most hard red wheat (Triticum aestivum L.) breeding programs. Milled white flour is traditionally used to measure quality. There is increasing demand in the domestic market for whole grain bread products. The objective of this research was to determine the relationship of bread quality parameters based on white flour versus whole wheat flour in a set of hard red spring and hard red winter wheat genotypes. Quality evaluations were conducted on sets of genotypes grown in four environments for both wheat classes. Correlations of genotype performance for white flour versus whole meal varied with the traits. Protein levels were highly correlated, but correlations tended to decrease as dough was processed into a final product. This was especially true for hard red spring wheat genotypes. Mixograph tolerance of white flour versus whole meal was correlated highly for both spring and winter wheat, while water absorption was correlated poorly for both classes of wheat. Correlations for final loaf volume of whole wheat versus white flour was significant in two environments, and ranged from 0.08 to 0.72 for spring wheat genotypes. Correlations for loaf volume were significant in all environments, and ranged from 0.76 to 0.92 for winter wheat genotypes. In general, our data indicated that quality measured on white flour could be used as an estimate of whole wheat performance, but that identification of the best genotypes for whole wheat performance may require separate quality analysis.
Cereal Chem. 81(2): [188][189][190][191][192][193] Amylose content in wheat endosperm is controlled by three Wx loci, and the proportion of amylose decreases with successive accumulation of Wx null alleles at the three loci. The proportion of amylose is believed to influence end-use quality of bread and Asian noodles. The objectives of this study were to determine influence of the allelic difference at Wx-B1 locus on bread quality, bread firmness, and white salted noodle texture in a spring wheat cross segregating for the Wx-B1 locus and in a set of advanced spring wheat breeding lines differing in allelic state at the Wx-B1 locus. In addition, we examined the relationship between amylose content and flour swelling properties on bread and noodle traits. Fifty-four recombinant inbred lines of hard white spring wheat plus parents were grown in replicated trials in two years, and 31 cultivars and breeding lines of hard spring wheat were grown in two locations. Bread and white salted noodles were processed from these trials. The presence of the Wx-B1 null allele reduced amylose content by 2.4% in a recombinant inbred popu-lation and 4.3% in a survey of advanced breeding lines and cultivars compared with the normal. The reduced amylose was accompanied by an average increase in flour swelling power (FSP) for the Wx-B1 null group of 0.8 g/g for the cross progeny and 2.3 g/g for the cultivar survey group. The Wx-B1 allelic difference did not affect flour protein in cross progeny where the allelic difference was not confounded with genetic background. Bread from the Wx-B1 null groups on average had increased loaf volume and was softer than the normal group for the cross progeny and cultivar survey group. The Wx-B1 allelic difference altered white salted noodle texture, most notably noodle springiness and cohesiveness where the Wx-B1 null groups was more springy and more cohesive than the normal groups for both sets of genetic materials. Flour protein was more highly related to loaf volume than were FSP or amylose. Both flour protein and FSP were positively related to noodle textural traits, but especially noodle springiness and cohesiveness. 2 Corresponding
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