Número ideal de amostras para classificação comercial de cultivares de trigo no Brasil

Castro, R. L. de; Caierão, E.; Silva, Márcio Só e; Scheeren, P. L.; Guarienti, E. M.; Miranda, M. Z. de

doi:10.1590/s0100-204x2016000700003

Cited by 4 publications

(2 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The three cultivars selected in the first part of this study presented characteristics according to their class, except for BRS Pardela (Improver) with dough stability lower than the minimum norm requirement (8 min vs. 14 min). Overall, the value is within the observed variation on Rio Grande do Sul and Paraná State, the main wheat‐producing states in Brazil which has higher variation in key flour characteristics compared to other adaptive regions in the country (Castro et al, ).…”

Section: Resultssupporting

confidence: 75%

Gluten viscoelasticity: Rapid method for classification of soft‐like wheat genotypes

et al. 2019

View full text Add to dashboard Cite

Background and objectives Standard empirical methods to assess wheat quality are difficult to perform, interpret, time consuming and require a large amount of sample. A rapid uniaxial compression instrument based on measuring height of gluten during compression and recovery is reported. The objective of this study was to determine in a set of soft‐like wheat genotypes from Brazil the best conditions to extract the gluten and analyze the efficiency of the method separating categories based on gluten viscoelastic properties. Findings The independent variables evaluated were as follows: (a) technological quality categories and gluten extraction method; (b) amount of 2% NaCl solution (w/v) added for dough formation; (c) mixing time; and (d) washing time. The results were submitted to analysis of variance and means compared by protected LSD test (p < 0.05). The best conditions for gluten extraction and analysis were obtained with 4.4 ml of 2% NaCl solution, mixing for 20 s, and washing for 3 min. Elastic recovery of gluten showed a strong correlation (r) with standard methods used to classify wheat (dough strength r = 0.988, stability r = 0.963). Conclusion The elastic recovery was able to separate the gluten samples in three categories efficiently and may be a useful tool in breeding programs and flour mills quality control. Significance and novelty A novel method for determining elastic recovery of gluten from soft‐type wheat genotypes was developed. The set of samples had high correlation of gluten elastic recovery with key quality parameters. Advantages of the test include rapid analysis time (less than 5 min) and small sample size (10 g of flour).

show abstract

Section: Resultssupporting

confidence: 75%

Gluten viscoelasticity: Rapid method for classification of soft‐like wheat genotypes

et al. 2019

View full text Add to dashboard Cite

show abstract

“…According to this classification, only genotypes BRS 404, BRS 394, and PF 100.368 grown in Madre de Deus de Minas, and PF 100.368 grown in Uberaba, can be classified as improver wheat class. In general, the average values were similar to wheat grown in the south and southeast regions of Brazil (Castro et al., 2016; Montagner Souza et al., 2019). Genotype BRS 394, grown in Madre de Deus de Minas, presented the highest values for FDDT (28.50 min), FDST (37.00 min), and farinograph breakdown (FBD) (43.90 min).…”

Section: Resultssupporting

confidence: 69%

Brazilian Cerrado wheat: Technological quality of genotypes grown in tropical locations

Oliveira

Alves

Gutkoski

et al. 2021

Food Processing Preservation

View full text Add to dashboard Cite

Brazilian Cerrado wheat has emerged as an alternative to expand a new agricultural frontier in tropical areas. In this study, technological quality of 34 samples grown in five locations situated in the Cerrado Mineiro was evaluated in terms of their grain, flour, and starch properties. Damaged starch was positively (p < .05) correlated with Single Kernel Characterization System parameters (r = 0.578) and pasting properties (r = 0.761), and negatively (p < .05) correlated with enthalpy (r = −0.400) and relative crystallinity (r = −0.379). The irrigation system strongly influenced the starch characteristics, rheological, and pasting properties. Piumhi location showed the highest mean of resistant starch (0.80 g/100g), bringing an interesting prebiotic appeal to these samples. Gluten index (mean = 90.6) and damaged starch (mean = 5.0%) values showed that genotypes present suitable standards for bakery products. This pioneering study highlights promising agronomic materials for cultivation in the Brazilian Cerrado region, which has great potential to produce tropical wheat. Practical applications Wheat is the second most significant staple grain after maize, constituting a strategic role in food security to the world economy. In Brazil, more than 90% of wheat is grown in traditional areas that include subtropical climates. In this scenario, Brazilian Cerrado has been standing out as a potential region for wheat cultivation to produce improver wheat class that is the main consumer‐driven market. Wheat culture has been adapted under Cerrado conditions after massive investments regarding genetic improvement and integrated soil–water–nutrient–plant practices that allow high grain productivity. Thus, the characterization of wheat grain associated with flour rheological evaluation and starch profile is effective in predicting processing behavior and applicability in different bakery products. The results showed that irrigation system strongly influenced the rheological and pasting properties of starch. These samples showed suitable contents of dry gluten (11%–14%) and damaged starch (4.5%) for bakery products development.

show abstract

Environmental and cultivar effects on technological quality of the bread wheat produced in the Pampean plain of Argentina

Molfese¹,

Franco

Domenech

et al. 2021

Crop Science

View full text Add to dashboard Cite

The quality of the wheat (Triticum aestivum L.) grain is determined by several factors that lead to different physical, chemical, and/or rheological characteristics. Our aim was to evaluate the effects of the type of cultivar quality and agricultural region of production on parameters that define the commercial and industrial quality of wheat. A total of 3,486 wheat samples were collected from producer lots. The samples corresponded to commercial cultivars classified according to the quality type following a system used in Argentina which is based on the combination of commercial and baking quality indicators. These wheat varieties were produced in three different regions according to resource availability (fertility of the soil and average rainfall). The technological quality of the different grain samples and flours was determined by means of physicochemical analyses. The samples from the region of high resource availability with higher productivity and lower industrial quality differed from those from the regions of low and medium resource availability. Grain test weight and ash content were significantly affected by the interaction between the quality group of the cultivars and the region of origin. Grain protein and gluten contents were mainly conditioned by the resource availability of the region. However, the quality of the gluten was genetically conditioned by quality group of the cultivars. As results of the relationships among these parameters, most of the variables of flour quality (color, deformation energy, tenacity/extensibility ratio, and farinograph stability) would be explained by the interaction between the cultivar and the environment where it was grown.

show abstract

Número ideal de amostras para classificação comercial de cultivares de trigo no Brasil

Cited by 4 publications

References 24 publications

Gluten viscoelasticity: Rapid method for classification of soft‐like wheat genotypes

Gluten viscoelasticity: Rapid method for classification of soft‐like wheat genotypes

Brazilian Cerrado wheat: Technological quality of genotypes grown in tropical locations

Environmental and cultivar effects on technological quality of the bread wheat produced in the Pampean plain of Argentina

Contact Info

Product

Resources

About