Rapid determination of total protein and wet gluten in commercial wheat flour using siSVR-NIR

Chen, Jia; Zhu, Shiping; Zhao, Guohua

doi:10.1016/j.foodchem.2016.11.155

Cited by 57 publications

(25 citation statements)

References 19 publications

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“…Protein and wet gluten contents were determined in 0.5 kg of pooled wheat grains per plot by near-infrared spectroscopy (NIR) technology (Chen et al, 2017), using a portable Zeltex ZX50 NIR analyzer (Zeltex Inc., Hagerstown, MD, United States). Values were expressed as percentage.…”

Section: Chemical Properties Of Soil and Grainsmentioning

confidence: 99%

Effect of Inorganic N Top Dressing and Trichoderma harzianum Seed-Inoculation on Crop Yield and the Shaping of Root Microbial Communities of Wheat Plants Cultivated Under High Basal N Fertilization

et al. 2020

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Wheat crop production needs nitrogen (N) for ensuring yield and quality. High doses of inorganic N fertilizer are applied to soil before sowing (basal dressing), with additional doses supplied along the cultivation (top dressing). Here, a long-term wheat field trial (12 plots), including four conditions (control, N top dressing, Trichoderma harzianum T34 seed-inoculation, and top dressing plus T34) in triplicate, was performed to assess, under high basal N fertilization, the influence of these treatments on crop yield and root microbial community shaping. Crop yield was not affected by top dressing and T. harzianum T34, but top dressing significantly increased grain protein and gluten contents. Twenty-seven-week old wheat plants were collected at 12 days after top dressing application and sampled as bulk soil, rhizosphere and root endosphere compartments in order to analyze their bacterial and fungal assemblies by 16S rDNA and ITS2 high-throughput sequencing, respectively. Significant differences for bacterial and fungal richness and diversity were detected among the three compartments with a microbial decline from bulk soil to root endosphere. The most abundant wheat root phyla were Proteobacteria and Actinobacteria for bacteria, and Ascomycota and Basidiomycota for fungi. An enrichment of genera commonly associated with soils subjected to chemical N fertilization was observed: Kaistobacter, Mortierella, and Solicoccozyma in bulk soil, Olpidium in rhizosphere, and Janthinobacterium and Pedobacter in root endosphere. Taxa whose abundance significantly differed among conditions within each compartment were identified. Results show that: (i) single or strain T34-combined application of N top dressing affected to a greater extent the bulk soil bacterial levels than the use of T34 alone; (ii) when N top dressing and T34 were applied in combination, the N fertilizer played a more decisive role in the bacterial microbiome

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Section: Chemical Properties Of Soil and Grainsmentioning

confidence: 99%

Effect of Inorganic N Top Dressing and Trichoderma harzianum Seed-Inoculation on Crop Yield and the Shaping of Root Microbial Communities of Wheat Plants Cultivated Under High Basal N Fertilization

et al. 2020

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“…In each location and year, individual trials were established as a twofactorial (cultivar and crop management) strip-block design with two replicates. Individual plots measured 1.5 by 10 m. Grain protein content (GPC), Zeleny sedimentation value (SV), wet gluten content (WGC), starch content (SC) and test weight (TW) were measured by near-infrared spectroscopy (NIR) using a FOSS Infratec TM 1241 (Chen et al 2017;Hruskova and Famera 2003;Mutlu et al 2011). The calibration of NIR models was verified using traditional methods by examining 60 sample of each tested traits (according to the reference ISO and AACC 2015 methods).…”

Section: Field Experiments and Traitsmentioning

confidence: 99%

Assessing grain yield and quality traits stability of spring wheat cultivars at different crop management levels

Studnicki

Wijata

Sobczyński

et al. 2018

Cereal Research Communications

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Eleven spring wheat cultivars were compared in terms of the stability of their grain yield and grain quality. The cultivars' stability was evaluated separately at two different crop management levels-moderate-input management and high-input management. Three stability models were used for the two crop management levels based on a linear mixed model framework with restricted maximum likelihood. The Shukla model was the most appropriate for the evaluation of stability of tested spring wheat cultivars. The thousand-grain weight, starch content, Zeleny sedimentation value and test weight were characterized, and the stability ranking cultivars at moderate-input management level was mostly consistent with the rank of cultivars 24 for high-input management level. For grain yield, grain protein content and wet gluten content, the stability rankings were not consistent. Cultivars 'Monsun' and 'Parabola' are the most stable cultivars for grain yield in moderate-input management and high-input management, respectively. Cultivar 'Hewilla' was the stable cultivar for all quality traits at moderate-input management. Cultivar 'Arabella' was the most stable cultivar at high-input management level.

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“…The baked product composition is primarily influenced by flour pro- (Cocchi et al, 2005) Presence of gluten and starch in wheat flour extracted at 1,200 and 1,185 nm (Chen, Zhu, & Zhao, 2017) Starch, ash, and dietary fiber content of flour was studied using NIR spectral waves (Hell et al, 2016) Protein content of soft and hard flour prepared for biscuit dough quantified at 1,100-2,400 nm (Bayram & Korkut, 2018) Protein content, moisture content, particle size, lipid content, and gluten detected (Dowell et al, 2016) Protein prediction in barley and malt flour detected using PLS and MLS, under the spectral range 1,100-2,500 nm (Caporaso, Whitworth, & Fisk, 2018) Flour identifications based on the presence of inorganic additives at different levels in some flours were performed at 400-2,489 nm (Manley & Baeten, 2018) Developed NIR method to estimate total protein in brown rice (Jimenez et al, 2019) The three spectral peaks 995, 1,205, and 1,470 nm contributed to the potency to predict a model to assess the flour protein, starch fraction, and moisture content (Ibrahim, Varga, Jolánkai, & Safranyik, 2018) US-acoustic Ultrasonic pulsar 5027PR Flour and dough properties prepared for sweet rolls detected (Garcia-Alvarez et al, 2006) Solid/nonsolid flour density and air-content determined by measuring acoustics impedance and energy generated by US-A (Elfawakhry, Hussein, & Becker, 2011) Flour water content measurement characterized for flour thickness of 2 mm (Salimi Khorshidi, Storsley, Malunga, Thandapilly, & Ames, 2018) β-Glucan content in wheat flour prepared for noodles was analyzed (Khorshidi, 2016) Studied the mechanical properties of flour under reduced pressure with US acoustic system of 0.05 MHz Protein-starch and protein-protein interaction in wheat flour used for noodles detected Wheat-flour-water ratio was detected using ultrasound system at 2.5 MHz Measured mechanical properties of noo...…”

Section: Flour Quality Analysismentioning

confidence: 99%

Process analytical technology for bakery industry: A review

Jerome

Singh

Dwivedi

2019

J Food Process Engineering

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Bakery products are appreciably consumed by the populace of all age groups globally, owing to their flavor and easily digestible nature. The availability of diversified products like bread, cookies, biscuits, muffins, cakes, tortillas, rolls, wafers, and pies has further facilitated their consumption. However, variation in processing parameters and raw material quality triggers many biochemical changes, complex reactions, and physical modifications which are intricate and least understood in the food industry

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Rapid determination of total protein and wet gluten in commercial wheat flour using siSVR-NIR

Cited by 57 publications

References 19 publications

Effect of Inorganic N Top Dressing and Trichoderma harzianum Seed-Inoculation on Crop Yield and the Shaping of Root Microbial Communities of Wheat Plants Cultivated Under High Basal N Fertilization

Effect of Inorganic N Top Dressing and Trichoderma harzianum Seed-Inoculation on Crop Yield and the Shaping of Root Microbial Communities of Wheat Plants Cultivated Under High Basal N Fertilization

Assessing grain yield and quality traits stability of spring wheat cultivars at different crop management levels

Process analytical technology for bakery industry: A review

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