Relationship between Seed Morphological Traits and Ash and Mineral Distribution along the Kernel Using Debranning in Durum Wheats from Different Geographic Sites

Ficco, Donatella Bianca Maria; Beleggia, Romina; Pecorella, Ivano; Giovanniello, Valentina; Frenda, Alfonso Salvatore; Vita, Pasquale De

doi:10.3390/foods9111523

Cited by 20 publications

(18 citation statements)

References 33 publications

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“…Ash content showed that two thirds of the genetic variation was explained by the genotype-by-year interaction, while the remaining third was explained by genotypic effects. These high levels of GEI are similar to results reported in other studies (Morris et al 2009 ; Ficco et al 2020 ). Even though one third of the genetic variation is associated with genotypic main effects, a very small range of values was observed in our study.…”

Section: Discussionsupporting

confidence: 92%

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Developing high-quality value-added cereals for organic systems in the US Upper Midwest: hard red winter wheat (Triticum aestivum L.) breeding

et al. 2022

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There is an increased demand for food-grade grains grown sustainably. Hard red winter wheat has comparative advantages for organic farm rotations due to fall soil cover, weed competition, and grain yields. However, limitations of currently available cultivars such as poor disease resistance, winter hardiness, and baking quality, challenges its adoption and use. Our goal was to develop a participatory hard red winter wheat breeding program for the US Upper Midwest involving farmers, millers, and bakers. Specifically, our goals include (1) an evaluation of genotype-by-environment interaction (GEI) and genotypic stability for both agronomic and quality traits, and (2) the development of on-farm trials as well as baking and sensory evaluations of genotypes to include farmers, millers, and bakers’ perspectives in the breeding process. Selection in early generations for diseases and protein content was followed by multi-environment evaluations for agronomic, disease, and quality traits in three locations during five years, on-farm evaluations, baking trials, and sensory evaluations. GEI was substantial for most traits, but no repeatable environmental conditions were significant contributors to GEI making selection for stability a critical trait. Breeding lines had similar performance in on-station and on-farm trials compared to commercial checks, but some breeding lines were more stable than the checks for agronomic, quality traits, and baking performance. These results suggest that stable lines can be developed using a participatory breeding approach under organic management. Crop improvement explicitly targeting sustainable agriculture practices for selection with farm to table participatory perspectives are critical to achieve long-term sustainable crop production. Key message We describe a hard red winter wheat breeding program focused on developing genotypes adapted to organic systems in the US Upper Midwest for high-end artisan baking quality using participatory approaches.

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Section: Discussionsupporting

confidence: 92%

“…Even though one third of the genetic variation is associated with genotypic main effects, a very small range of values was observed in our study. Grain size was correlated with ash content in some studies, including a durum wheat study (Ficco et al 2020 ). This would be expected because the ash measures the bran-endosperm ratio.…”

Section: Discussionmentioning

confidence: 99%

Developing high-quality value-added cereals for organic systems in the US Upper Midwest: hard red winter wheat (Triticum aestivum L.) breeding

et al. 2022

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“…However, traditional food‐processing techniques often strip foods of their high‐nutrition ingredients. For example, micronutrients and dietary fiber (DF) are removed during wheat debranning, 1 which may lead to nutritional deficiencies in those who consume foods made with refined wheat flour long term. One strategy is to increase the content of micronutrients and DF in food products to promote health by lowering blood glucose and reducing the risk of obesity 2 .…”

Section: Introductionmentioning

confidence: 99%

Effects of steam explosion on the nutritional and functional properties of black‐grained wheat bran and its application

et al. 2023

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Background In recent years, an increasing interest in healthy functional foods has been documented among health‐conscious consumers. Steam explosion (SE)‐treated black‐grained wheat (BGW) bran was explored for the development of chiffon cakes with high nutritional and functional value. Results The content of crude fat and total starch decreased with increasing SE pressure, whereas water‐holding capacity and antioxidant activity increased, suggesting SE at 0.6–1.0 MPa could be an effective technique for enhancing the nutritional and functional properties of wheat bran. The protein, iron, zinc, manganese, selenium, and soluble dietary fiber contents, the water‐holding, oil‐binding, swelling, cholesterol binding, and cation‐exchange capacities, and antioxidant activity of SE BGW bran were better than those of SE white‐grained wheat bran. The addition of SE bran (0.8 MPa) to flour significantly decreased the peak viscosity, final viscosity, and setback and increased the pasting temperature. The effect of SE bran on the pasting properties of low‐gluten and medium‐gluten flour was stronger than that of high‐gluten flour. SE BGW bran altered the physicochemical properties of chiffon cakes. When 6% SE BGW bran (0.8 MPa) was added, chiffon cakes exhibited good specific volume, hardness, chewiness, and other sensory qualities. Conclusions These results indicate that SE at 0.6–1.0 MPa is an effective technique for enhancing the nutritional and functional properties of wheat bran. SE BGW bran can be alternatives to food materials for developing health functional cereal‐based products. © 2022 Society of Chemical Industry.

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“…Minerals are unevenly distributed in the kernel [9]. It is reported that the aleurone layer and pericarp contain approximately 68%, the starch endosperm 20%, and the embryo 12% of minerals [10].…”

Section: Introductionmentioning

confidence: 99%

Effect of Scourer Screen Patterns on the Wheat Husk Removal Efficiency

Bal¹,

Bakırhan²,

Apakhan³

et al. 2022

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The scourer machines remove wheat husk contaminated with pesticides and other impurities that adversely affect product quality and shelf life. For this purpose, at least one scourer machine is used in each industrial grain flour factory, depending on the capacity. The efficiency of these machines is highly dependent on the surface texture and scourer screen patterns. In this study, the efficiency of the wheat scourer machines with various wall patterns and meshes was investigated experimentally. The investigation employed six distinct types of scourer screens. Type-4 has produced the best results in fractured grain rate, whereas Type-2 has produced the best in ash content. It was revealed that wheat’s scouring efficiency and physical and chemical properties vary depending on the scourer screen pattern.

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Relationship between Seed Morphological Traits and Ash and Mineral Distribution along the Kernel Using Debranning in Durum Wheats from Different Geographic Sites

Cited by 20 publications

References 33 publications

Developing high-quality value-added cereals for organic systems in the US Upper Midwest: hard red winter wheat (Triticum aestivum L.) breeding

Developing high-quality value-added cereals for organic systems in the US Upper Midwest: hard red winter wheat (Triticum aestivum L.) breeding

Effects of steam explosion on the nutritional and functional properties of black‐grained wheat bran and its application

Effect of Scourer Screen Patterns on the Wheat Husk Removal Efficiency

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