Keywords:Recombinant inbred lines Storage proteins Quantitative trait loci Bread wheat quality Bread wheat (Triticum aestivum L.) quality is a key trait for baking industry exigencies and broad consumer preferences. The main goal of this study was to undertake quantitative trait loci (QJL) analyses for bread wheat quality in a set of 79 recombinant inbred lines (RILs) derived from a soft x hard bread wheat cross. Field trials were conducted over two years, utilizing a randomized complete block design. Dough quality was evaluated by sedimentation test, mixograph and alveograph analysis. Protein content was measured by near-infrared reflectance analysis and grain hardness was determined by the single kernel characterization system (SKCS).A genetic map based on 263 SSR markers and glutenin loci was constructed. Composite interval mapping (CIM) analysis detected a total of 20 QTLs distributed among ten chromosomes which were associated with variations in quality traits.Results confirmed the previous investigations on the known relationship between storage-protein alleles and dough quality, and detected new and stable QTLs related to dough quality parameters on chromosomes 2A, 7A, 5B and ID. These new QTLs could be further investigated. Also, in this study, some RILs showed very high dough extensibility values which involve future validation studies for QTLs associated with to this trait.
Red and white wheat comparisons have not always shown consistent flavor differences. The objective was to compare flavor properties of whole wheat pan and pita breads made from white and red Canadian hard spring wheats. Flavor attributes were defined by trained panelists who marked intensities using 15-cm line scales. Pan bread made from BW275 and Kanata had significantly lower wheat and wheaty aftertaste intensity than AC Domain (red) and RL4863. Pita bread from Kanata had significantly higher sweet intensity than RL4858, Snowbird and AC Domain (red). Principal component analysis accounted for 74-75% of the variance in both bread types. Biplots showed that some of the white wheat breads tended to be sweeter with less wheaty and bitter with wheaty, bitter and sour aftertastes. Red wheat breads tended to be less sweet, more wheaty and bitter with wheaty, bitter and sour aftertastes. Higher wheaty flavor intensity was associated with visually darker breads. PRACTICAL APPLICATIONSThe study revealed that there were distinct flavor differences in pan bread and pita bread made from red and white wheats. The sweeter and milder flavor observed for some white wheats could be a marketing advantage for these newly developed wheats. In pan and pita bread products targeted to consumers that dislike the often wheaty and bitter taste of whole wheat products made from red wheat, white wheat derived whole wheat products with their milder taste may be more acceptable.
Abstract:The functionality of gluten extracted from Canada Western Red Spring (CWRS) and Canada Western Extra Strong (CWES) wheat flours was evaluated and compared. The extra-strong wheat cultivars had stronger dough properties and produced smaller bread loaves than AC Barrie. Modifications of a starch displacement gluten extraction method were evaluated. For optimal gluten formation and extraction, water to flour ratio of 0.87% and dough mixing to 30% after peak dough development were used. Water and cold ethanol were compared for their effectiveness in gluten extraction by evaluating gluten yield and functionality in a soft wheat flour blend. The ethanol method produced higher yields of gluten, but these gluten extracts had significantly lower protein contents than the respective glutens extracted with water. Farinograph analyses of soft wheat flour fortified with gluten extracts to 14.5% protein content showed significant differences in dough development time, stability and mixing tolerance index between water-and ethanol-extracted gluten extracts; glutens extracted with ethanol had significantly stronger dough properties and also had higher 50PI:50PS gluten ratios. Whereas ethanol-extracted gluten decreased or had no effect on loaf volume, water-extracted gluten improved bread loaf volumes when added to soft wheat flour. The inherent differences in quality between CWRS and CWES flour was reflected in the gluten extracted by water, but not in the gluten extracted by ethanol.
Kernel colour variation in hard white wheat can be concern due to a lack of consistency because one of the main advantages is their lighter kernel colour which can produce visually appealing lighter coloured end-products. This study was carried out to determine the effect of the environment on commercially grown hard white wheat grain quality including colour and its association with whole wheat end-product quality. Commercial samples of the hard white spring cultivar Snowbird were collected over the 2003-2007 crop years from agro-climatic zones in western Canada. Samples were analyzed for kernel colour and for physicochemical, rheological and end-product properties. Kernel, bran, whole wheat and straight grade flour and whole wheat end-product colours were recorded using the CIE L* a* b* scale. The agro-climatic zone in which the grain was grown had a significant effect on the kernel and bran colour. However the agro-climatic zone had only a limited effect on whole wheat pan bread colour but did have a greater effect on whole wheat tortilla and whole wheat yellow alkaline noodle colour. Kernel colour parameters only had a limited effect on the whole wheat end-product colour.
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