Mineral Composition of Gluten, Starch and Water‐Soluble Fractions of Wheat Flour and Its Relationship to Flour Quality<sup>1</sup>

Bequette, R. K.; Watson, Christine; Miller, B. S.; Johnson, J. A.; Schrenk, W. G.

doi:10.2134/agronj1963.00021962005500060011x

Cited by 8 publications

(4 citation statements)

References 2 publications

(2 reference statements)

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“…These would remove less phosphorus from the soil and so reduce the cost to produce each tonne of grain. Whilst protein has an overriding influence on the volume of a loaf of bread there is a negative association with grain phosphorus (Bequette et al, 1963). In addition, if grain phosphorus is reduced the grain will contain a lower concentration of the antinutritional factor phytic acid (Batten, 1986b).…”

Section: Grain Yield Per Unit Of Phosphorus Translocated To the Grainmentioning

confidence: 99%

A review of phosphorus efficiency in wheat

Batten¹

1992

Plant Soil

125

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More efficient utilization of phosphorus by wheat plants is needed to extend the useful life of the phosphate reserves in the world, to reduce the cost of producing crops, and to improve the value of the grain and the straw produced. In this paper definitions of efficient use of phosphorus by wheat are reviewed, genotypic variation in phosphorus efficiency is reported, some consequences of breeding for greater efficiency are discussed, and ways to select more efficient genotypes are suggested.

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Section: Grain Yield Per Unit Of Phosphorus Translocated To the Grainmentioning

confidence: 99%

A review of phosphorus efficiency in wheat

Batten¹

1992

Plant Soil

125

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“…A significant unexpected finding from an international collaborative study on durum wheat quality was that wheat ash was the major single factor determining firmness of cooked spaghetti (Irvine 1979). Bequette et al (1963) reported that the concentration of calcium in the water-soluble fraction and starch of wheat flour was positively correlated with bread loaf volume. Douglas and Tyson (1985) reported a positive relationship between bake score and the nitrogen and sulfur concentration in wheat grain, and a negative correlation between bake score and potassium and molybdenum concentration.…”

mentioning

confidence: 99%

Effects of Added Minerals on Pasting of Partial Waxy Wheat Flour and Starch and on Noodle Making Properties

2008

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Cereal Chem. 85(2):97-101Mineral content, as determined and expressed by ash content, serves as an index of wheat flour quality for flour millers and food manufacturers who prefer flour of low mineral content, even though the significance of mineral content on the functional properties of wheat flour is not well understood. We explored whether minerals have any influence on the functional properties of wheat flour and product quality of white salted noodles. Ash, obtained by incinerating wheat bran, was incorporated into two hard white spring wheat flours and their starches to raise the total ash content to 1, 1.5, or 2%. Pasting properties were determined using a rapid visco analyzer (RVA). Addition of ash increased the peak viscosity of the flours in both water and buffer solution but did not affect the peak viscosity of starch. Wheat flours with added ash showed lower pasting temperature by approximately 10°C in buffer solution. Mineral extracts (15.3% ash) isolated from wheat bran, when added to increase the ash content of wheat flour and starch to 2%, increased the peak viscosity and lowered the pasting temperature of flour by 13.2-16.3% but did not affect the pasting properties of the isolated starch. The mineral premix also increased peak viscosity of wheat flour but not in starch. Added ash increased noodle thickness and lowered water retention of cooked noodles while it exhibited no significant effect on cooked noodle texture as determined using a texture analyzer.Minerals are minor components of the wheat kernel and are distributed throughout the kernel. Minerals occur in higher concentration in the aleurone layer than in the starchy endosperm; the distribution is influenced by genotype and environment (Pomeranz 1988). High mineral content, as expressed by ash content, is considered undesirable by wheat millers and product manufacturers because ash content is an indicator of bran contamination in wheat flour. Ash is the mineral residue left behind after incineration of flour at high temperatures. Wheat flour ash content has been used as a measure of flour quality and is an indicator of the flour extraction rate and the efficiency of the milling process. Flour with high ash content contains more fine bran particles and is darker in color. Diverse climatic and soil conditions, along with the genetic background of wheat, result in a large variation in wheat grain ash content. Wheat grain with high ash content is considered to be undesirable because it tends to produce flour of high ash content. Wheat breeders have always attempted to breed wheat with low ash so that more flour can be produced during milling without elevating ash content.Little evidence, however, is available concerning the effects of ash on flour functionality. It has been observed that the best pasta is made from high ash semolina, and that mineral constituents are related to spaghetti quality (Dick and Matsuo 1988). A significant unexpected finding from an international collaborative study on durum wheat quality was that wheat ash was th...

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“…It is generally accepted that environment has a greater affect on flour quality and mineral composition of the wheat ker- nel than variety has. From the 'same samples used in this study, Bequette et al ( 4) showed that location affected the elemental component of the flour more than variety. Analyses of variance for the types of phosphorus in the flour and gluten also showed that location affected the differences in the types of phosphorus more than variety (Table 4).…”

Section: Effect Of Location and Variety On Types Of Phosphorus-mentioning

confidence: 72%

“…Schrenk ( ll) found that the most noticeable effect of applying calcium, magnesium, and phosphorus fertilizers to wheat was an increase in phosphorus content of the grain. Bequette et al ( 4) reported that the phosphorus content associated with the gluten obtained from 40 samples of wheat grown in Kansas in 1955-56 correlated significantly and negatively with flour quality independent of protein content.…”

mentioning

confidence: 99%

Relationship of Types of Phosphorus in Wheat Flour and Gluten to Flour Quality¹

Watson

Miller

Johnson³

et al. 1963

Agronomy Journal

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Synopsis Both location and variety were significant factors affecting the concentration of the different types of phosphorus in the flour and gluten. Total and acid‐soluble phosphorus in the flour and in the gluten were correlated with loaf volume by simple regression coefficient and by partial regression coefficient independent of protein content. Phosphatide and ester type phosphorus in the gluten were correlated with loaf volume independent of protein content.

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Mineral Composition of Gluten, Starch and Water‐Soluble Fractions of Wheat Flour and Its Relationship to Flour Quality¹

Cited by 8 publications

References 2 publications

A review of phosphorus efficiency in wheat

A review of phosphorus efficiency in wheat

Effects of Added Minerals on Pasting of Partial Waxy Wheat Flour and Starch and on Noodle Making Properties

Relationship of Types of Phosphorus in Wheat Flour and Gluten to Flour Quality¹

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Mineral Composition of Gluten, Starch and Water‐Soluble Fractions of Wheat Flour and Its Relationship to Flour Quality1

Cited by 8 publications

References 2 publications

A review of phosphorus efficiency in wheat

A review of phosphorus efficiency in wheat

Effects of Added Minerals on Pasting of Partial Waxy Wheat Flour and Starch and on Noodle Making Properties

Relationship of Types of Phosphorus in Wheat Flour and Gluten to Flour Quality1

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Mineral Composition of Gluten, Starch and Water‐Soluble Fractions of Wheat Flour and Its Relationship to Flour Quality¹

Relationship of Types of Phosphorus in Wheat Flour and Gluten to Flour Quality¹