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Gluten, “cohesive, viscoelastic, proteinaceous material prepared as a by‐product of the starch isolation from wheat flour” and the storage and dough‐forming protein of wheat flour, is the key to the unique ability of wheat to suit the production of leavened products. Wet gluten was only affected by wheat varieties, while dry gluten was affected by wheat varieties, crop years and their interaction. The wet and dry gluten ranged 8.0–43.13% and 2.58–14.55%, respectively, and were positively correlated with Zeleny value, sodium dodecyl sulfate sedimentation value and falling number. The gluten content was higher in Pavon, SA 42 and Faisalabad 85, while Zeleny value was higher in GA 02 and C 518, resulting in better gluten quality. Zeleny value was negatively correlated with crude protein content (r = –0.1857*). The lowest amount of wet and dry gluten was detected in Triticale and durum wheats as compared to common wheats. Zeleny value and sedimentation value may be used as indicators of gluten content and quality while working on wheats. The information thus collected will be valuable for cereal chemists and wheat breeders for improvements in their future breeding programs. PRACTICAL APPLICATIONS This research work will be a breakthrough and helpful for wheat breeders, growers, millers and bakers for their intended uses as every consumer demand specific wheat quality characteristics for their end products.
Gluten, “cohesive, viscoelastic, proteinaceous material prepared as a by‐product of the starch isolation from wheat flour” and the storage and dough‐forming protein of wheat flour, is the key to the unique ability of wheat to suit the production of leavened products. Wet gluten was only affected by wheat varieties, while dry gluten was affected by wheat varieties, crop years and their interaction. The wet and dry gluten ranged 8.0–43.13% and 2.58–14.55%, respectively, and were positively correlated with Zeleny value, sodium dodecyl sulfate sedimentation value and falling number. The gluten content was higher in Pavon, SA 42 and Faisalabad 85, while Zeleny value was higher in GA 02 and C 518, resulting in better gluten quality. Zeleny value was negatively correlated with crude protein content (r = –0.1857*). The lowest amount of wet and dry gluten was detected in Triticale and durum wheats as compared to common wheats. Zeleny value and sedimentation value may be used as indicators of gluten content and quality while working on wheats. The information thus collected will be valuable for cereal chemists and wheat breeders for improvements in their future breeding programs. PRACTICAL APPLICATIONS This research work will be a breakthrough and helpful for wheat breeders, growers, millers and bakers for their intended uses as every consumer demand specific wheat quality characteristics for their end products.
Wheat quality, a complex term, depends upon intentional use for unambiguous products. The foremost determinants of wheat quality are endosperm texture (grain hardness), protein content and gluten strength. Endosperm texture in wheat is the single most important and defining quality characteristic, as it facilitates wheat classification and affects milling, baking and end-use quality. Various techniques used for grain hardness measurement are classified into diverse groups according to grinding, crushing and abrasion. The most extensively used methods for texture measurement are PSI, NIR hardness, SKCS, pearling index, SDS-PAGE and PCR markers. Friabilin is a 15 kDa endosperm specific protein associated with starch granules of wheat grain and is unswervingly related to grain softness. Chemically, it is a concoction of different polypeptides, primarily puroindolines; Pin a and Pin b. Hardness (Ha) locus of chromosome 5DS makes the distinction between soft and hard classes of wheat. Some additional modifying genes are also present which contribute to the disparity within wheat classes. Numerous allelic mutations in Pin have been reported and their relation to end product quality has been established. This treatise elaborates the consequence of grain hardness in wheat eminence.
Wheat (Triticum sp.) is one of the most widely consumed grains in human nutrition, and bread is its primary product, the quality of which is dependent on grain technology. When processing wheat into flour, it's important to understand the basic chemical composition components that are direct indications of wheat grain technological quality, such as water, starch, protein, dietary fiber, and fat. As a result, experiments conducted in various microclimatic conditions aid in determining the impact of genotypes and environmental factors, as well as their interaction, on total protein content, sedimentation value, and amylolytic activity, all of which are important indicators of wheat technological quality. Microclimatic growth circumstances had a statistically significant impact on measures of grain technological quality in genotypes of three types of wheat (Triticum aestivum, Triticum spelta and Triticum compactum). The stable reactivity of genotypes with the external environment was examined through a more extensive analysis, and genotypes that would serve as suitable parental components in the wheat breeding program with better technological quality were selected.
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