Comparison of Quality Characteristics of Waxy Wheat Using a Near Isogenic Line

Takata, Kanenori; Nishio, Zenta; Iriki, Norio; Tabiki, Tadashi; Funatsuki, Wakako; Yamauchi, Hiroaki

doi:10.1270/jsbbs.55.87

Cited by 19 publications

(26 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…There was no significant difference in the median value of the flour particle size distribution among the NILs (Table 2). The flour yield of waxy wheat was significantly the lowest among the NILs in both sets (Table 2) which is consistent with our previous observations (Takata et al 2005). The double-null Wx protein phenotypes (null AB and null BD) did not affect the flour yield.…”

Section: Estimation Of Grain and Flour Characteristicssupporting

confidence: 91%

“…On the other hand, there was a significant difference in the a* values among the NILs of the variety Haruyokoi. Furthermore, in a previous study, both the a* and b* values of flour were found to be significantly different between waxy wheat and the recurrent parent Harunoakebono (Takata et al 2005). These characteristics appear to be influenced by environmental factors.…”

Section: Haruyokoi (Null B)mentioning

confidence: 74%

“…The milling procedure and the determination of grain characteristics, ash content, flour particle size, flour color, starch pasting properties and farinograph parameters were performed as reported by Takata et al (2005). The grain and flour protein contents were determined by the combustion method using a Rapid N instrument (Elementar Analysensyteme GmbH, Germany).…”

Section: Grain and Flour Characteristicsmentioning

confidence: 99%

“…Kato et al (1997) reported on the relationship between the arabinoxylan content in flour and the flour yield. We previously examined the influence of the arabinoxylan contents in flour on the flour yield of waxy wheat (Takata et al 2005). It was found that the arabinoxylan contents increased in the grains of waxy wheat.…”

Section: Estimation Of Grain and Flour Characteristicsmentioning

confidence: 99%

“…Except for the properties of starch, however, there is limited information about the quality characteristics of partial waxy and waxy wheat. We previously reported that waxy wheat is associated with a low flour yield, a decrease in flour color brightness and an increase in the arabinoxylan and polyphenol contents of flour (Takata et al 2005). In the present study, in addition to the waxy wheat lines, nearisogenic lines (NILs) of two kinds of double-null Wx proteins were developed from recurrent parents with a deficiency in Wx-B1 protein.…”

mentioning

confidence: 92%

See 4 more Smart Citations

Evaluation of the Grain and Flour Quality in Near-Isogenic Wheat Lines with Waxy and Double-null Wx proteins

et al. 2007

Self Cite

View full text Add to dashboard Cite

Section: Estimation Of Grain and Flour Characteristicssupporting

confidence: 91%

Section: Haruyokoi (Null B)mentioning

confidence: 74%

Section: Grain and Flour Characteristicsmentioning

confidence: 99%

Section: Estimation Of Grain and Flour Characteristicsmentioning

confidence: 99%

mentioning

confidence: 92%

See 3 more Smart Citations

Evaluation of the Grain and Flour Quality in Near-Isogenic Wheat Lines with Waxy and Double-null Wx proteins

et al. 2007

Self Cite

View full text Add to dashboard Cite

Milling performance of waxy wheat and wild‐type wheat using two laboratory milling methods

Mense

Ambrose

et al. 2018

Cereal Chem

View full text Add to dashboard Cite

Background and objectives Flour and starch from waxy wheat (Triticum aestivum L) have unique properties such as high water‐holding capacity, low pasting temperature, low syneresis, and high resistance to retrogradation. However, the milling performance of waxy wheat was not well documented. In this study, the milling quality of a waxy wheat (Mattern) was evaluated by comparing its flour yield, chemical composition, flow properties, and particle size distribution with that of two wild‐type hard red winter (HRW) wheats (Wesley and Everest) using two laboratory milling methods. The effects of moisture level and tempering time on milling behavior for the waxy wheat (Mattern) were examined and compared with that of wild‐type wheat. Findings Waxy wheat (Mattern) seemed to require more moisture during tempering than wild‐type wheats to achieve a similar drop in SKCS hardness. For Mattern, the overall grain hardness drop was minimal when tempering to moisture contents below 17.5%. When the tempering moisture content increased from 13% to 17.5%, the flour yield increased, but decreased after 17.5% moisture content. Tempering Mattern to 16% and higher resulted in a higher bran yield compared with shorts yield, although the yield of the shorts from Mattern was significantly greater than that of the shorts from both wild‐type wheats. The flour yield of Mattern was 65.1%, which was significantly lower than that of both wild‐type wheats (73.1% for Wesley and 72.2% for Everest). Conclusions At the same moisture content (16%), the hardness of the waxy wheat (Mattern) kernel decreased at a slower rate than the wild‐type wheat during tempering for 48 hr. The flour yield of the waxy wheat (Mattern) was significantly lower than that of wild‐type wheat. Mattern flour was less free‐flowing and more adhesive than the wild‐type HRW flour, mainly due to its smaller particle size and higher fat content. Significance and novelty Higher optimal tempering moisture was needed to mill the waxy wheat (Mattern), and the yield of waxy wheat flour was maximized when the kernels were tempered at 17.5% moisture for 24 hr.

show abstract

Genetic dissection reveals effects of interaction between high-molecular-weight glutenin subunits and waxy alleles on dough-mixing properties in common wheat

Deng

Zheng

et al. 2013

J Genet

View full text Add to dashboard Cite

The glutenin and waxy loci of wheat are important determinants of dough quality. This study was conducted to evaluate the effects of high-molecular-weight glutenin (HMW-GS) and waxy alleles on dough-mixing properties. Molecular mapping was used to investigate these effects on Mixograph properties in a population of 290 (Nuomai1 x Gaocheng8901) recombinant inbred lines (RILs) from three environments in the harvest years 2008, 2009 and 2011. The results indicated the following: (i) the Glu-A1 and Glu-D1 loci have greater impacts on Mixograph properties compared to the Wx-1 loci and the effects of Glu-D1d and Glu-D1h on dough mixing are better than those of Glu-D1f and Glu-D1new1 in this population; (ii) the interactions between the Glu-1 and Wx-1 loci affected some traits, especially the midline peak value (MPV), and the lack of Wx-B1 or Wx-D1 led to increased MPV for all types of Glu-1 loci; and (iii) 30 quantitative-trait loci (QTL) over nine wheat chromosomes were identified with ICIM analysis based on the genetic map of 498 loci. Eight major QTL and 16 QTL in the Glu-1 loci from the three environments were found. The major QTL clusters were associated with the Glu-1 loci, and also were found in two regions on chromosome 3B and one region on chromosome 6A, which is one of the novel chromosome regions influencing dough-mixing strength. The two QTL for MPV are located around Wx-B1 on chromosome 4A. QMPT-1D.1, QMPI-1D.1 and Q8MW-1D.1 were stable in different environments and could potentially be used in molecular marker-assisted breeding.

show abstract

Comparison of Quality Characteristics of Waxy Wheat Using a Near Isogenic Line

Cited by 19 publications

References 20 publications

Evaluation of the Grain and Flour Quality in Near-Isogenic Wheat Lines with Waxy and Double-null Wx proteins

Evaluation of the Grain and Flour Quality in Near-Isogenic Wheat Lines with Waxy and Double-null Wx proteins

Milling performance of waxy wheat and wild‐type wheat using two laboratory milling methods

Genetic dissection reveals effects of interaction between high-molecular-weight glutenin subunits and waxy alleles on dough-mixing properties in common wheat

Contact Info

Product

Resources

About