New strategies for a reliable assessment of baking quality of wheat – Rethinking the current indicator protein content

Gabriel, Doreen; Pfitzner, Christian; Haase, Norbert Ulf; Hüsken, Alexandra; Prüfer, Heinrich; Greef, Jörg‐Michael; Rühl, Gerhard

doi:10.1016/j.jcs.2017.08.002

Cited by 44 publications

(63 citation statements)

References 19 publications

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“…Furthermore, the bread loaf volume of Tobak was 6.4 and 1.5% higher than JB Asano under early-N and split-N treatments, respectively. However, the enhancement of bread loaf volume in Tobak was 5.4%, while in JB Asano, it was 10.5% resulting from split N application compared to early-N treatment (Table 2), which was in agreement with other studies (Gabriel et al, 2017). Based on quality parameters from German Federal Office of Plant Varieties, Tobak is a cultivar that normally contains relatively lower GPC at optimum baking quality as compared to JB Asano.…”

Section: Discussionsupporting

confidence: 91%

Protein Composition and Baking Quality of Wheat Flour as Affected by Split Nitrogen Application

et al. 2019

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Baking quality of wheat flour is determined by grain protein concentration (GPC) and its composition and is highly influenced by environmental factors such as nitrogen (N) fertilization management. This study investigated the effect of split N application on grain protein composition and baking quality of two winter wheat cultivars, Tobak and JB Asano, belonging to different baking quality classes. Bread loaf volumes in both cultivars were enhanced by split N application. In contrast, GPC was only significantly increased in JB Asano. Comparative 2-DE revealed that the relative volumes of 21 and 28 unique protein spots were significantly changed by split N application in Tobak and JB Asano, respectively. Specifically, the alterations in relative abundance of certain proteins, i.e., globulins, LMW-GS, α-, and γ-gliadins as well as α-amylase/trypsin inhibitors were more sensitive to split N application. Furthermore, certain proteins identified as globulins and alpha-amylase inhibitors were changed in both wheat cultivars under split N application. These results implied that the functions of these unique proteins might have played important roles in affecting baking quality of wheat flour, especially for cultivars (i.e., Tobak in the present study) the baking quality of which is less dependent on GPC.

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Section: Discussionsupporting

confidence: 91%

Protein Composition and Baking Quality of Wheat Flour as Affected by Split Nitrogen Application

et al. 2019

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“…When regression analysis was performed separately for the varieties, the correlation was weakest for Soissons (r 2 = 0.575) which had the highest GPC and strongest for Conqueror (r 2 = 0.747) which had the lowest GPC. This finding confirms the weaker relationship between GPC and bread volume in high protein varieties discovered by Gabriel et al (2017). This demonstrates that the evaluation of bread making quality of wheat flour should not depend on GPC alone but needs consideration of storage protein composition as well.…”

Section: Concentration and Composition Of Grain Protein And Their Consupporting

confidence: 76%

“…However, recent studies show that there is only a weak relationship between GPC and bread volume, which is a direct measure of baking quality (Kazman and Innemann, 2010;Thanhaeuser et al, 2014). Especially for high protein wheat cultivars with GPCs greater than 12%, only a poor correlation was observed (Gabriel et al, 2017). At present, no better (quickly detectable) parameter other than GPC has been found.…”

Section: Introductionmentioning

confidence: 85%

Foliar N application at anthesis alters grain protein composition and enhances baking quality in winter wheat only under a low N fertiliser regimen

Roßmann

Büchner

Savill

et al. 2019

European Journal of Agronomy

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Wheat is the second biggest staple crop worldwide and is mainly consumed in the form of baked goods, requiring a specific flour quality. Grain protein concentration (GPC) is an underpinning parameter for baking quality and therefore strongly influences the value of wheat. It is a common strategy to increase GPC by combining high protein varieties with the application of a late dose of nitrogen. However, the late use of N fertilisers can cause environmental problems, such as nitrate leaching and gaseous losses. Furthermore, recent studies show, that there is only a weak relationship between GPC and bread volume. The aim of this study was to re-evaluate the merits of a late N application by investigating the effects of a late foliar N application, not only on GPC, but also on the gluten protein composition and on bread volume.In this study, an increasing GPC did not necessarily lead to improved baking quality. Baking performance rather depended on the grain protein composition. Only at a low N fertiliser level (100 kg N ha −1 ), the foliar N application decreased the HMW-GS/LMW-GS ratio and increased the gliadin/HMW-GS ratio, which led to an improved bread volume. These results imply that a late foliar N application can be used to effectively improve baking quality when the total N uptake was low due to low fertilisation or unfavourable weather conditions. The results also show that quality cannot be evaluated by measuring GPC alone but also needs information of storage protein composition as well as bread volume.

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“…Hence, both the protein content and composition with respect to the gliadin and glutenin protein fractions are of high relevance when developing new cultivars as seen by a larger amount of explained variance of the loaf volume in baking tests when combining the protein content with the sedimentation value in a common prediction model (Laidig et al 2018). It has been accordingly suggested to rethink the usage of the protein content as the sole quality measure in wheat, especially as numerous varieties with comparably low protein content can produce good bread volume and are accordingly severely underrated when priced merely by their protein content (Gabriel et al 2017; Zörb et al 2018).…”

Section: Discussionmentioning

confidence: 99%

Combining grain yield, protein content and protein quality by multi-trait genomic selection in bread wheat

Michel

Löschenberger²,

Ametz³

et al. 2019

Theor Appl Genet

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Key messageSimultaneous genomic selection for grain yield, protein content and dough rheological traits enables the development of resource-use efficient varieties that combine superior yield potential with comparably high end-use quality.AbstractSelecting simultaneously for grain yield and baking quality is a major challenge in wheat breeding, and several concepts like grain protein deviations have been developed for shifting the undesirable negative correlation between both traits. The protein quality is, however, not considered in these concepts, although it is an important aspect and might facilitate the selection of genotypes that use available resources more efficiently with respect to the quantity and quality of the final end products. A population of 480 lines from an applied wheat breeding programme that was phenotyped for grain yield, protein content, protein yield and dough rheological traits was thus used to assess the potential of using integrated genomic selection indices to ease selection decisions with regard to the plethora of quality traits. Additionally, the feasibility of achieving a simultaneous genetic improvement in grain yield, protein content and protein quality was investigated to develop more resource-use efficient varieties. Dough rheological traits related to either gluten strength or viscosity were combined in two separate indices, both of which showed a substantially smaller negative trade-off with grain yield than the protein content. Genomic selection indices based on regression deviations for the two latter traits were subsequently extended by the gluten strength or viscosity indices. They revealed a large merit for identifying resource-use efficient genotypes that combine both superior yield potential with comparably high end-use quality. Hence, genomic selection opens up the opportunity for multi-trait selection in early generations, which will most likely increase the efficiency when developing new and improved varieties.Electronic supplementary materialThe online version of this article (10.1007/s00122-019-03386-1) contains supplementary material, which is available to authorized users.

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New strategies for a reliable assessment of baking quality of wheat – Rethinking the current indicator protein content

Cited by 44 publications

References 19 publications

Protein Composition and Baking Quality of Wheat Flour as Affected by Split Nitrogen Application

Protein Composition and Baking Quality of Wheat Flour as Affected by Split Nitrogen Application

Foliar N application at anthesis alters grain protein composition and enhances baking quality in winter wheat only under a low N fertiliser regimen

Combining grain yield, protein content and protein quality by multi-trait genomic selection in bread wheat

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