Functional properties of waxy wheat flours: genotypic and environmental effects

Abstract

A set of waxy (amylose-free) experimental spring wheats (Triticum aestivum L.) of diverse parentage were grown, along with two nonwaxy and two partial waxy check cultivars, at diverse North American cultural environments. Grain yield and functional attributes of derived flours were determined. Average grain yield of the waxy lines did not differ significantly from the average yield of the check cultivars, but significant differences were observed amongst the waxy lines. Grain hardness varied significantly amongst the waxy lines, and both hard and soft textured waxy lines were identified. Analysis of flour quality traits showed few differences between waxy lines and check cultivars for traits primarily related to protein concentration or protein quality, but many significant differences between properties primarily dependent upon starch structure, or related to milling behavior. Protein-related quality attributes of waxy wheats demonstrated environmental and genotypic variances similar to those typical of non-waxy wheats. Starch-related quality attributes of waxy wheats showed remarkable stability across environments, but some significant genetic variation was observed. End-users interested in employing waxy wheats should be able to select desired waxy lines, and feel confident that the starch-related functional properties will be environmentally stable. Published by Elsevier Science Ltd.

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

“…The difference of flour color between the waxy NIL and Harunoakebono was not affected by the protein content. Flour ash content of the waxy NIL was significantly higher than that of Harunoakebono; similar results were reported by Morita et al (2002b) and Graybosch et al (2003). The flour ash content is known to influence the brightness of flour.…”

“…Flour yield and milling score of the waxy NIL were significantly lower than those of Harunoakebono. Yasui et al (1999) and Graybosch et al (2003) reported that the flour yield of waxy wheat was lower than that of non-waxy wheat. Yasui et al (1999) suggested that the beta-glucan and fat increase in waxy wheat influenced the flour yield.…”

“…Kiribuchi-Otobe et al (1997) and Miura et al (2002) was reported the peak viscosity of waxy starch was higher than that of non waxy starch. Graybosch et al (2003) reported that there was no difference between waxy and non-waxy starch. Hayakawa et al (1997) reported that the waxy starch had lower peak viscosity than the nonwaxy starch.…”

Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system

“…This stage depends mainly on the level of amylose present, which starts the process of retrogradation. For example, for waxy wheat that contains only a low level of amylose, no increase of the curve is detected (Graybosch et al 2003).…”

Factors Governing Pasting Properties of Waxy Wheat Flours

“…The discrepancies have not been well investigated. In addition, Graybosch et al (2003) found significant genetic variation in flour peak viscosities among 19 spring waxy wheats. Thus, factors other than waxy starch per se must be influencing this trait.…”