Hard White Versus Hard Red Wheats: Taste Tests and Milling and Baking Properties

Talbert, L. E.; Hofer, Petrea; Nash, Douglas B.; Martin, John M.; Lanning, S. P.; Sherman, Jamie; Giroux, Michael J.

doi:10.1094/cchem-11-12-0146-r

Cited by 23 publications

(26 citation statements)

References 30 publications

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“…However, many consumers prefer the flavor and appearance of whole grain wheat products processed from white wheat (Taylor et al 2005;Talbert et al 2013). A product with higher dietary fiber can be prepared from *Corresponding author; E-mail: daniel.brabec@ars.usda.gov;Phone: 785-776-2731.…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of an image-based sorter to select for kernel color within early segregating hard winter wheat (Triticum aestivum L.) Populations

Brabec

Guttieri

Pearson

et al. 2017

Cereal Research Communications

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This study evaluated the effectiveness of an image sorter to select for kernel color within early generations of segregating hard winter wheat populations. The wheat crosses originated from different combinations of white and red parents. Three generations (F 3, F 4 and F 5 ) of sorting were applied to six segregating populations. At each generation, samples of whitesorted, red-sorted, and unsorted populations, along with the parents of the populations, were planted in replicated trials at multiple locations. The sorter processed 1kg sized samples in ~30 min and samples were sorted for 108 plots per season. ~10% of the F 3 populations were sorted and planted as white-sort population. This resulted in minimal changes in the % of white kernels. ~3% of the F 4 and F 5 populations were sorted and planted as white-sorted populations and significant advancement occurred. The F 6 populations of white-sorted samples from Dakota Lake ranged from 80% to 92% white kernels. The F 6 populations from Brookings ranged from 53% to 83% white kernels. Sorting for red seed decreased the frequency of white seed as compared to the unsorted reference populations; however reductions, of white seeds in the red populations, were modest and required three cycles of selection for significant effect. The effectiveness of the image-sorter varied with population and environment and sorting methods.

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Section: Introductionmentioning

confidence: 99%

Effectiveness of an image-based sorter to select for kernel color within early segregating hard winter wheat (Triticum aestivum L.) Populations

Brabec

Guttieri

Pearson

et al. 2017

Cereal Research Communications

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“…Hard white spring line 07OR1074 derived from mating Australian white-seeded spring wheat genotypes PI 117635 and 'Seaspray'(PI 134049) (Onto 2011) was crossed with hard white spring wheat parents 'White Choteau' ('Choteau' PI 633974/5* 'Clear White' PI 365044), and 'White Vida' ('Vida' PI 642366/5* 'Clear White' PI 365044) (Talbert et al 2013) to develop populations to assess the allelic impact of the newly characterized alleles on kernel PPO. Initial crosses were grown in the greenhouse in 2011.…”

Section: Plant Materialsmentioning

confidence: 99%

Genetic characterization and expression analysis of wheat (Triticum aestivum) line 07OR1074 exhibiting very low polyphenol oxidase (PPO) activity

et al. 2015

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Characterized novel mutations present at Ppo loci account for the substantial reduction of the total kernel PPO activity present in a putative null Ppo - A1 genetic background. Wheat (Triticum aestivum) polyphenol oxidase (PPO) contributes to the time-dependent discoloration of Asian noodles. Wheat contains multiple paralogous and orthologous Ppo genes, Ppo-A1, Ppo-D1, Ppo-A2, Ppo-D2, and Ppo-B2, expressed in wheat kernels. To date, wheat noodle color improvement efforts have focused on breeding cultivars containing Ppo-D1 and Ppo-A1 alleles conferring reduced PPO activity. A major impediment to wheat quality improvement is a lack of additional Ppo alleles conferring reduced kernel PPO. In this study, a previously reported very low PPO line, 07OR1074, was found to contain a novel allele at Ppo-A2 and null alleles at the Ppo-A1 and Ppo-D1 loci. To examine the impact of each mutation upon kernel PPO, populations were generated from crosses between 07OR1074 and the hard white spring wheat cultivars Choteau and Vida. Expression analysis using RNA-seq demonstrated no detectable Ppo-A1 transcripts in 07OR1074 while Ppo-D1 transcripts were present at less than 10% of that seen in Choteau and Vida. Novel markers specific for the Ppo-D1 and Ppo-A2 mutations discovered in 07OR1074, along with the Ppo-A1 STS marker, were used to screen segregating populations. Evaluation of lines indicated a substantial genotypic effect on PPO with Ppo-A1 and Ppo-D1 alleles contributing significantly to total PPO in both populations. These results show that the novel mutations in Ppo-A1 and Ppo-D1 present in 07OR1074 are both important to lowering overall wheat seed PPO activity and may be useful to produce more desirable and marketable wheat-based products.

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“…There have been successful efforts by breeders in the wheat‐producing countries to breed low PPO wheat lines to suit the Asian noodle market (Martin et al., ; Talbert et al., ; Wang et al., ). The PPO activity in wheat is governed mainly by genetic factors and may also be affected by growing location (Souza et al., ).…”

Section: Factors Affecting Wheat Noodle Color and Time‐dependent Discmentioning

confidence: 99%

“…The PPO activity in wheat is governed mainly by genetic factors and may also be affected by growing location (Souza et al., ). Wheat PPOs consist of a multigene family made up of at least six PPO genes where noodle color is shown to be not consistently impacted by the level of PPO variation in a set of near‐isogenic lines (Talbert et al., ). In a tristimulus system, noodles made from wheat with low PPO alleles at each locus appear to be brighter (higher L * value), higher in yellowness (higher b * value), and redder (higher in a * value) in color (Martin et al., ).…”

Section: Factors Affecting Wheat Noodle Color and Time‐dependent Discmentioning

confidence: 99%

“…Wheat with white-colored bran has more advantages over the red-or darker-colored bran in the production of noodles with a brighter color, and a perceived sweeter taste (Fujita et al, 2008;Talbert et al, 2013). This is mainly attributed to the microscopic bran particles in the flour which are much less obvious in white wheat (Fujita et al, 2008).…”

Section: Wheat Bran Colormentioning

confidence: 99%

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Factors affecting Asian wheat noodle color and time‐dependent discoloration—A review

Siah

Quail

2018

Cereal Chem

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Background and objectives Wheat noodles are a staple food for many Asian populations, particularly in East and South‐East Asian countries. Fresh noodles are subject to discoloration or darkening over storage time if not cooked or preserved. The physical appearance of noodles has the very first and often most significant impact on consumer perception leading to purchasing decisions. This review paper outlines the different noodle types followed by discussing factors affecting noodle color and time‐dependent discoloration. Methods used for preserving noodle freshness and color are also discussed. Findings Wheat noodles are generally categorized as white salted noodles made with the addition of sodium chloride, and yellow alkaline noodles made with the addition of different combinations of sodium chloride and alkaline salts. The intrinsic factors relating to wheat and flour quality affecting noodle color and discoloration include protein content, wheat bran color, falling number and preharvest sprouting, ash content, polyphenol oxidase, carotenoids, phenolic compounds, and flour color. The extrinsic factors relating to processing parameters affecting noodle color and time‐dependent discoloration include selection of flour mill streams, flour milling extraction rates, starch damage, noodle processing methods, addition of different salt types, addition of eggs, gluten, starch and emulsifiers, water addition and absorption levels, and addition of plant materials. Conclusions It is important for manufacturers to select the right wheat type, processing methods, and formulation to produce noodles with desirable color appearance and less susceptible to time‐dependent discoloration. Significance and novelty This review paper details intrinsic factors relating to wheat and flour quality, and extrinsic factors relating to processing parameters that affect wheat noodle color and time‐dependent discoloration.

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Hard White Versus Hard Red Wheats: Taste Tests and Milling and Baking Properties

Cited by 23 publications

References 30 publications

Effectiveness of an image-based sorter to select for kernel color within early segregating hard winter wheat (Triticum aestivum L.) Populations

Effectiveness of an image-based sorter to select for kernel color within early segregating hard winter wheat (Triticum aestivum L.) Populations

Genetic characterization and expression analysis of wheat (Triticum aestivum) line 07OR1074 exhibiting very low polyphenol oxidase (PPO) activity

Factors affecting Asian wheat noodle color and time‐dependent discoloration—A review

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