Models of grain quality in wheat—A review

Nuttall, James G.; O’Leary, G.; Panozzo, Joe; Walker, Cassandra K.; Barlow, Kirsten; Fitzgerald, Glenn J.

doi:10.1016/j.fcr.2015.12.011

Cited by 223 publications

(150 citation statements)

References 71 publications

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“…After pollination, high temperature stress limits starch availability for the reserve accumulation. This results in small grains with low flour outputs [25]. The temperature stress during grain filling increases the protein content and the flour strength; however, at a temperature of more than 30 С, the composition of proteins and starch changes which significantly affects physical dough properties.…”

Section: Dynamicsmentioning

confidence: 99%

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MODERN OPPORTUNITIES FOR IMPROVING QUALITY OF BAKERY PRODUCTS VIA REALIZING THE BREAD WHEAT GENETIC POTENTIAL-BY-ENVIRONMENT INTERACTIONS (review)

et al. 2017

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A b s t r a c tThe purpose of this interdisciplinary research is to analyze the available data on the domestic market of bakery products, assess the factors resulting in increase of the bread consumption, and opportunities of improvement of technological properties of flour and dough through the realization of the genetic potential of bread wheat varieties, taking into account environmental factors. In modern conditions, in the bakery products market of such negative tendencies are observed as decrease in volumes of bread production and deterioration of quality of the products. Among the various factors influencing the formation of these trends, one can point out the poor quality of flour, accompanied by deterioration in the rheological properties of the dough. In the practice, the correction of flour of inadequate quality is increasingly being made through the introduction of chemical improvers, which contributes to improving the technological process. At the same time there is a loss of traditional taste and a change in the consumer characteristics of bread, which leads to the refusal or reduction of consumption of bread by a part of the population of our country. This review summarizes data on the dynamics of average per capita consumption of bread and bakery products and the change in the ratio of these indicators to the consumption of meat products. An alternative approach to solving the problems of flour quality can be attributed to the possibilities of natural improvement of its initial characteristics through the realization of the genetic potential of bread wheat varieties, taking into account environmental factors that ultimately influence the formation of technological properties of flour and dough. In recent years, data have been accumulated that have made significant progress in understanding the complex interaction of various genetic systems and biochemical processes underlying the formation of grain properties that affect the quantity and quality of the flour. Integral components in this complex interaction are the environmental factors, under the influence of which the physiological and biochemical processes are modulated, and the mode of realization of genetic information is changing. The article summarizes the data on the influence of various environmental factors on the technological properties of flour and dough and describes the possibilities of modern IT-support of the selection process, facilitating the evaluation of quantitative characteristics and taking into account the relationship between genotype, phenotype and environmental conditions. Advances in the identification of genetic factors affecting the technological properties of flour and dough are discussed and sources of useful variants of these genes are considered. The importance of the use of winter bread wheat for increasing the share of production of high-quality nutritive grains is emphasized, as well as the results of the search for donors of useful genes among the old varieties of spring bread wheat. Among the latter, varieti...

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Section: Dynamicsmentioning

confidence: 99%

“…In a number of countries, its influence on the formation of technological properties of flour and dough is studied [25,[43][44][45]. In some studies, besides properties, the changes in the grain proteome under the action of elevated CO 2 concentration have been assessed [45,46].…”

Section: Dynamicsmentioning

confidence: 99%

MODERN OPPORTUNITIES FOR IMPROVING QUALITY OF BAKERY PRODUCTS VIA REALIZING THE BREAD WHEAT GENETIC POTENTIAL-BY-ENVIRONMENT INTERACTIONS (review)

et al. 2017

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“…These conditions affect the redistribution and availability of metabolites for the developing grain, subsequently affecting both grain yield and quality (Kimball et al 2001;Fernando et al 2014). Some FACE experiments demonstrated only a slight decrease in grain protein levels of bread wheat under elevated CO 2 , whereas others pointed to consistent and statistically significant reductions in protein and micronutrient contents (Kimball et al 2001;Wieser et al 2008;Högy et al 2009a;Erbs et al 2010;Fernando et al 2012aFernando et al , 2012bFernando et al , 2014Tausz et al 2013;Myers et al 2014;Nuttall et al 2017). In durum wheat, elevated CO 2 decreased the quality of grains and derived pasta, the main negative effect being on gluten content (Fares et al 2016).…”

Section: Introductionmentioning

confidence: 99%

“…DaMatta et al (2010) reviewed the literature concerning the effects of CO 2 increase on crop physiology, suggesting some beneficial effects such as yield increase and better water-use efficiency. On the other hand, these beneficial effects can be offset by a decrease in grain quality (Nuttall et al 2017). In addition, when moving from greenhouse and open-top chamber experiments to the more realistic situation of the free-air CO 2 enrichment (FACE) experiment, the interaction among elevated CO 2 and other environmental variables was shown to introduce higher levels of complexity in plant response (DaMatta et al 2010).…”

Section: Introductionmentioning

confidence: 99%

“…In durum wheat, elevated CO 2 decreased the quality of grains and derived pasta, the main negative effect being on gluten content (Fares et al 2016). Nuttall et al (2017) reviewed the current knowledge of effects of high temperature and elevated environmental CO 2 on wheat-grain functional properties, and concluded that elevated CO 2 concentrations generally lead to a reduction in protein percentage and a shift in grain composition, with consequent negative impact on breadmaking characteristics. However, those authors emphasise that differing results have been obtained among FACE experiments because of the interaction between CO 2 concentration and other environmental factors.…”

Section: Introductionmentioning

confidence: 99%

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Elevated field atmospheric CO2 concentrations affect the characteristics of winter wheat (cv. Bologna) grains

Verrillo

Badeck²,

Terzi³

et al. 2017

Crop Pasture Sci.

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Abstract. The aim of this study was to investigate the impact of elevated concentration of carbon dioxide (CO 2 ), as expected over coming decades, on yield and quality of winter bread wheat (Triticum aestivum L.). Plants (cv. Bologna) were grown by using the free-air CO 2 enrichment (FACE) system at Fiorenzuola d'Arda under ambient (control) and elevated (570 ppm, e[CO 2 ]) CO 2 concentrations for two growing seasons. We addressed whether there would be a response of wheat grains to elevated CO 2 concentration in terms of the contents of nitrogen (N), micro-and macronutrients, proteins and free amino acids. Under e[CO 2 ], total wheat biomass and grain yield increased in both years of the study. Grain N percentage was reduced under e[CO 2 ], but grain N yield (kg ha -1 ) was increased. Among macro-and micronutrients, a decrease in zinc concentration was observed. The proteome pattern was significantly different in grains grown at the two different CO 2 levels, but the observed changes were highly dependent on interactions with prevailing environmental conditions. Finally, a negative trend was observed in the early germination rates of seeds from plants grown under e[CO 2 ] compared with the controls. The results suggest that the expected increase in CO 2 levels and their interactive effects with environmental variables may influence agronomic performance by increasing yield and negatively affecting quality.

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Using Crop Simulation Models as Tools to Quantify Effects of Crop Management Practices and Climate Change Scenarios on Wheat Yields in Northern Ethiopia

Araya¹,

Prasad²,

Ciampitti³

et al. 2022

Enhancing Agricultural Research and Precision Management for Subsistence Farming by Integrating System Models With Experiments

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Models of grain quality in wheat—A review

Cited by 223 publications

References 71 publications

MODERN OPPORTUNITIES FOR IMPROVING QUALITY OF BAKERY PRODUCTS VIA REALIZING THE BREAD WHEAT GENETIC POTENTIAL-BY-ENVIRONMENT INTERACTIONS (review)

MODERN OPPORTUNITIES FOR IMPROVING QUALITY OF BAKERY PRODUCTS VIA REALIZING THE BREAD WHEAT GENETIC POTENTIAL-BY-ENVIRONMENT INTERACTIONS (review)

Elevated field atmospheric CO2 concentrations affect the characteristics of winter wheat (cv. Bologna) grains

Using Crop Simulation Models as Tools to Quantify Effects of Crop Management Practices and Climate Change Scenarios on Wheat Yields in Northern Ethiopia

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