Preliminary investigation of concentrations of minerals and nitrogen in wheat grain, and their relationship with baking quality and grain weight

Douglas, J. A.; Dyson, C. B.

doi:10.1080/00288233.1985.10426999

Cited by 8 publications

(8 citation statements)

References 19 publications

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“…Some basic informations about mineral element concentrations are gathered in Table 3. The concentrations analysed agree well to already published data (DOUGLAS andDYSON 1985, GEISLER 1983). However in contrast to DOUGLAS and DYSON (1985) there was no significant correlation between phosphorous and potassium concentrations and baking quality parameters ( Table 2).…”

Section: Resultssupporting

confidence: 90%

Multivariate Analysis of Relations between Mineral Element Concentrations in Grain and Baking Quality of Wheat

Schnug¹,

Evans²,

Haneklaus³

1993

J Agronomy Crop Science

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Research work on the investigation of multivariate relations between mineral element concentrations in wheat grain and parameters of baking quality were carried out on grain samples derived from official variety trials in Germany and Great Britain. The research yielded the following main results: –the grain sulphur concentration is an important influencing parameter for the performance of wheat flour during baking process and thus also a major discriminating factor among mutually exclusive quality categories for wheat varieties; –from a set of mineral element concentrations in the grain (N, P, S, K, Ca, Cl, Si) the loaf volume can be predicted with higher probability than by any other rapid test (e.g. Falling Number or Sedimentation volume). By combination of NIR‐ and X‐RF‐spectroscopy together this elements can be determined with a high accuracy, repeatability and reproducibility in a fairly short time (< 5 minutes).

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Section: Resultssupporting

confidence: 90%

Multivariate Analysis of Relations between Mineral Element Concentrations in Grain and Baking Quality of Wheat

Schnug¹,

Evans²,

Haneklaus³

1993

J Agronomy Crop Science

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“…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.Wheat that is bred to be naturally rich in micronutrients may be a complementary, inexpensive, and sustainable means of preventing mineral deficiency in human diets. The nutritional significance of minerals is well known and research is underway to develop nutritionally enhanced wheat (high in vitamins and minerals), but ash content has rarely been considered for its effects on the functionality of wheat flour.…”

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confidence: 95%

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confidence: 95%

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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“…Conversely V763-17, V763-252, and V763-2332 had higher grain nitrogen levels and flour protein than the standards but did not have better baking scores. Other unmeasured factors such as lipids (De Man & Dondeyne 1985) or other elements (Douglas & Dyson 1985) may be involved. Within these three lines, there was the same trend as the controls for better baking quality at higher levels of applied nitrogen.…”

Section: Resultsmentioning

confidence: 99%

Hexaploid wild emmer wheat derivatives grown under New Zealand conditions 2. Effect of foliar urea sprays on plant and grain nitrogen and baking quality

Grama¹,

Porter²,

Wright³

1987

New Zealand Journal of Agricultural Research

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Preliminary investigation of concentrations of minerals and nitrogen in wheat grain, and their relationship with baking quality and grain weight

Cited by 8 publications

References 19 publications

Multivariate Analysis of Relations between Mineral Element Concentrations in Grain and Baking Quality of Wheat

Multivariate Analysis of Relations between Mineral Element Concentrations in Grain and Baking Quality of Wheat

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

Hexaploid wild emmer wheat derivatives grown under New Zealand conditions 2. Effect of foliar urea sprays on plant and grain nitrogen and baking quality

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