Influence of puroindoline genotypes on grain characteristics, physico-chemical properties of flour and end-use quality of Korean wheats

Park, Chul‐Soo; Chen, Kang; Cheong, Young-Keun; Jung, Wi Hoon; Woo, Sun–Hee

doi:10.1270/jsbbs.60.233

Cited by 12 publications

(6 citation statements)

References 34 publications

(48 reference statements)

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“…The RF protein values agree with the results obtained by Park et al (2010) and Barros et al (2010). The WF protein values agree with results obtained by Barros et al (2010) and Doblado-Maldonado et al (2012).…”

Section: Flour Chemical Analysissupporting

confidence: 90%

“…Park et al (2010) obtained similar ash content values for RF whereas Doblado-Maldonado et al (2012) reported lower ash content for WF than the level found in the present study. The mineral fraction represented by the ash content of wheat was located primarily in the pericarp; therefore, the ash content should be low for RF, indicating low contamination in the milling process (Chiang, Chen, Chang, 2006).…”

Section: Flour Chemical Analysissupporting

confidence: 68%

“…Park et al (2010) obtained similar WA contents for RF using a mixograph. Kihlberg et al (2004) found similar WA contents for WF on a farinograph.…”

Section: Flour Farinographymentioning

confidence: 72%

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Effects of fat replacement on properties of whole wheat bread

Scheuer

Mattioni

Barreto

et al. 2014

Braz. J. Pharm. Sci.

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Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters were also increased. Enzymatically modified starch was found to be an effective fat replacer in whole wheat loaves. The loaves made using fat replacer had the same specific volume and higher cell density as those made with fat, but exhibited different texture profile parameters such as higher hardness value and lower springiness value.Uniterms: Wheat flour/centesimal composition. Whole wheat bread/characteristics. Fat/replacers. Food fibers.A composição química da farinha de trigo e a presença de fibras afeta as características dos pães. Uma forma de contribuir com a prevenção de doenças crônicas não transmissíveis é através de alimentação saudável, incluindo grãos integrais na dieta alimentar e reduzindo as calorias de determinado alimento, substituindo a gordura. Assim, este trabalho tem como objetivo determinar a composição centesimal das amostras de farinha de trigo integral, refinada e as misturas entre elas; bem como os parâmetros farinográficos (absorção de água, tempo de desenvolvimento e estabilidade) das mesmas. Além disso, verificar volume específico, perfil de textura do miolo e análise de imagem de pães elaborados com 60% de farinha de trigo integral e com 3% de gordura ou com substituto de gordura. Os dados foram submetidos à análise de variância. À medida que aumenta o percentual de farinha integral, os teores de proteína, cinzas e fibra insolúvel alcançam valores significativamente maiores e a absorção de água fica maior na farinografia, bem como o tempo de desenvolvimento e a estabilidade. O amido modificado enzimaticamente utilizado na elaboração de pão com 60% de farinha de trigo integral funcionou como um efetivo substituto de gordura. O pão integral elaborado com substituto de gordura apresentou volume específico significativamente igual ao pão integral elaborado com gordura, porém com diferenças em relação a parâmetros do perfil de textura, maior firmeza e menor elasticidade além de maior densidade celular do que o pão elaborado com gordura.Unitermos: Farinha de trigo/composição centesimal. Pão de trigo integral/características. Gordura/ substitutos. Fibras alimentares. INTRODUCTIONWheat is one of the ten most important commodities globally (FAO, 2010) and numbers among the world's 'big three' cereal crops in terms of harvested area. Whe...

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Section: Flour Chemical Analysissupporting

confidence: 90%

Section: Flour Chemical Analysissupporting

confidence: 68%

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Effects of fat replacement on properties of whole wheat bread

Scheuer

Mattioni

Barreto

et al. 2014

Braz. J. Pharm. Sci.

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“…Pancake diameter was negatively correlated with the specific volume of pancake which was highly correlated with the density of batter (Kiszonas et al 2015). No significant relationship was between those parameters because of Korean wheats used in this study carrying soft and hard texture in grain hardness (Park et al 2010). Pancake diameter was negatively correlated with pancake height, which this relationship was agreed with previous report (Bettge 2014).…”

Section: Pancake Qualitysupporting

confidence: 88%

Influence of physicochemical characteristics of flour on pancake quality attributes

et al. 2019

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This study was conducted to identify the influence of flour characteristics of 13 Korean wheat cultivars on quality attributes of pancake. Pancake diameter showed negative correlation with SRC with distilled water and pancake height and positive correlation with springiness of cooked pancake. Springiness of baked pancake was under negative correlation with protein content, SDSS, dry gluten content, and positive correlation with final viscosity and setback in pasting properties of flour. Springiness and cohesiveness of baked pancake were under negative correlation with mixing time of Mixograph. Hardness of baked pancake was correlated with amylose content and breakdown of flour. Regression and principal component analysis indicated that pancake diameter, and springiness and cohesiveness of baked pancake can be explained by protein quantity and quality parameters, protein content, SDSS, mixing time of Mixograph, and SRCs related to protein content. Hardness of baked pancake can be predicted from amylose content and breakdown of flour. Batter viscosity as well as texture of cooked pancake could be influenced by protein quality and quantity according to grain hardness.

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“…The kernel texture is controlled by a major ''hardness'' (Ha) locus, which is found on the short arm of chromosome 5D in bread wheat (Park et al 2010). The ''hardness'' locus has a complex structure that is about 82,000 bp long, which includes the puroindoline genes (Pina and Pinb) and the ''grain softness protein'' gene (Gsp) (Chantret et al 2005).…”

mentioning

confidence: 99%

Diversity and distribution of puroindoline-D1 genes in Aegilops tauschii

Liu

Chen

Zhang

et al. 2015

Genet Resour Crop Evol

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Puroindoline-D1 genes are the key genes that decide kernel texture in bread wheat, but limited genetic resources have impeded the improvement of wheat quality. In this study, the puroindoline-D1 genes from 110 accessions of Aegilops tauschii Coss. (the D genomic ancestor of bread wheat) were isolated and sequenced to identify new alleles and discover their genetic diversities. Three new alleles: Pina-D1o, PinbD1dt and Pinb-D1it, were discovered, and they were only one nucleotide different to Pina-D1a, Pinb-D1a and Pinb-D1i, respectively. Two new puroindoline proteins were translated from the Pina-D1o and PinbD1dt. Pinb-D1it coded the same protein as Pinb-D1o, Pinb-D1m, Pinb-D1h, Pinb-D1n, AJ302108, Pinb-D1i and Pinb-d1it, which are common phenotypes found at the Pina-D1 and Pinb-D1 A. tauschii locus; Pina-D1h, Pina-D1f, Pina-D1e, Pina-D1d, Pina-D1c and AY608595 also coded the same amino acid at the Pina-D1 locus. Total eight Pina-D1 alleles, seven Pinb-D1 alleles and 20 haplotypes were found in these accessions. The synonymous mutations produced two kinds of synonymous haplotypes in our experiment. The first kind contained Pina-D1d/Pinb-D1i, Pina-D1c/ Pinb-D1h, Pina-D1c/Pinb-D1i, Pina-D1d/pinb-D1h, Pina-D1j/pinb-D1i and Pina-D1e/Pinb-D1i, and the second kind contained Pina-D1a/Pinb-D1i and PinaD1a/Pina-D1it. The eight synonymous haplotypes made up the majority of haplotypes, and covered also the majority of the geographical distribution. The large numbers of synonymous haplotypes and their wide distribution suggested that the puroindoline-D1 genes play important roles in A. tauschii survival. New puroindoline alleles and the haplotypes in A. tauschii will improve our understanding of puroindolines evolution and lead to increasing of wheat quality.

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Influence of puroindoline genotypes on grain characteristics, physico-chemical properties of flour and end-use quality of Korean wheats

Cited by 12 publications

References 34 publications

Effects of fat replacement on properties of whole wheat bread

Effects of fat replacement on properties of whole wheat bread

Influence of physicochemical characteristics of flour on pancake quality attributes

Diversity and distribution of puroindoline-D1 genes in Aegilops tauschii

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