Response to drought and heat stress on wheat quality, with special emphasis on bread-making quality, in durum wheat

Guzmán, Carlos; Autrique, J. E.; Mondal, Suchismita; Singh, Ravi P.; Govindan, Velu; Morales-Dorantes, Anayeli; Posadas-Romano, Gabriel; Crossa, J.; Ammar, Karim; Peña, Roberto J.

doi:10.1016/j.fcr.2015.12.002

Cited by 120 publications

(98 citation statements)

References 30 publications

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“…A factor of 5.7 was used to calculate percent protein content based on percent nitrogen (Schalk et al 2017). Flour protein values were reported at 14% dry mass moisture basis (Guzmán et al 2016).…”

Section: Total Protein Content Analysis and Quantificationmentioning

confidence: 99%

Genotype-by-environment effects on grain quality among heat and drought tolerant bread wheat (Triticum aestivum L.) genotypes

Thungo

Shimelis

Odindo

et al. 2020

Journal of Plant Interactions

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This study determined genotype-by-environment effect on grain quality among heat and drought tolerant bread wheat genotypes to select ideal genotypes for grain quality improvement. Gliadin (Gli), gluten (Glu), glutenin (Glut), gliadin: glutenin ratio (Gli: Glut ratio) and total protein content (TPC) were determined among 28 elite bread wheat genotypes under non-stressed and droughtstressed conditions. Additive main effect and multiplicative interaction and genotype and genotype-by-environment biplot were used for data analyses. Large genotypic effects were observed for Gli (55.42%), TPC (67.78%) and Gli: Glu ratio (49.77%), suggesting genotypic variation for these traits. High environmental influence of 89.65 and 89.06% were observed for Glu and Glut. Wheat genotypes LM03, LM22, LM23, LM41, LM44, LM60, LM62, LM71, LM73, LM71, LM85, LM90 and LM95 with high protein and protein-fractions and high levels of abiotic stress tolerance (i.e. heat and drought) were selected for breeding for high grain quality. ARTICLE HISTORY

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Section: Total Protein Content Analysis and Quantificationmentioning

confidence: 99%

Genotype-by-environment effects on grain quality among heat and drought tolerant bread wheat (Triticum aestivum L.) genotypes

Thungo

Shimelis

Odindo

et al. 2020

Journal of Plant Interactions

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“…This agrees with the findings of researchers working across a diverse range of products such as lupin flour (Correia, Gonzaga, Batista, Beirão‐Costa, & Guiné, ), chickpea flour (Mohammeda, Ahmeda & Senge, ), oat flour (Majzoobi, Jalali, & Farahnaky., ), and grape pomace (Walker, Tseng, Cavender, Ross, & Zhao, ) who have all found that optimum rates of substitution are 10% or less if acceptable loaf volume and crumb character is to be maintained. Guzman et al () noted several durum varieties produced LV similar to bread wheats in some environments, particularly under drought stress. Previous work showed that 2 + 12 and 5 + 10 added to Svevo reduced LV (Sissons et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Durum wheat (Triticum turgidum L. var durum) has many uses as a food crop, and though mostly used in pasta production, there is a growing interest in its use for making bread with about 25% of the durum wheat produced in the world used for breadmaking and up to 70%-90% in some Middle East countries (Pasqualone, 2012;Quaglia, 1988). Durum has inferior loaf volume, structure, and texture compared to common wheat (Boggini, Tusa, & Pogna, 1995;Guzman et al, 2016;Hareland & Puhr, 1999;Peña, Zarco-Hernandez, Amaya-Celis, & Mujeeb-Kazi, 1994) although it is preferred by some for its peculiar and distinctive sensory properties, different from common wheat bread and having a better shelf life (Pasqualone, 2012). Increasing protein content can improve loaf volume, but the inelastic and poorly extensible gluten in durum (Ammar, Kronstadm, & Morris, 2000;Boyacioglou & D'Appolonia, 1994) prevents full gas expansion, as dough extensibility is an important trait to obtain good loaf volume (Nash et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Effect of Glu‐D1 gene introgression and amylose content on breadmaking potential of blends of durum and hexaploid wheat

Sissons

Pleming²,

Sestili

et al. 2019

Cereal Chem

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Background and objectives Durum wheat is used to make leavened bread; however, durum bread has inferior loaf volume, structure, and texture compared to bread made from common wheat. One approach to overcome this is to transfer key storage protein genes present at the Glu‐D1 locus from bread wheat into durum. Durum wheat Svevo missing Glu‐B1subunits 7 + 8 and Lira biotypes with low molecular weight glutenin subunits types 1 and 2 were evaluated for their breadmaking potential with and without high molecular weight glutenin subunits 2 + 12 or 5 + 10. Findings Bread made from blends of durum and a commercial baker's flour (10%, 25%, 50% w/w) assessed over two seasons in 10 different genotypes showed that as more durum was included in the mixture, loaf volume and texture score declined. Incorporation of the 2 + 12 subunit pair in the genotypes Lira42 and Lira45 improved bread quality but not in Svevo, whereas including 5 + 10 improved bread quality of Lira42 had no effect on Lira45 but reduced quality of Svevo. Low amylose Svevo had similar loaf quality to Svevo while adding 5 + 10 had minimal impact except at 50% with a small improvement in loaf quality. Bread stored up to 7 days became firmer partly due to increased starch retrogradation, and loaves were similar to bread made from baker's flour. Low amylose Svevo kept the loaf fresher but only up to 3 days of storage. Subunit pair 5 + 10 made the loaf firmer after 7 days compared to control. Conclusions Addition of the 2 + 12 or 5 + 10 benefited the weaker type gluten as found in Lira 42 (LMW‐1, HMW 20) but not with stronger dough in Svevo even in the absence of HMW 7 + 8. It appears that while Glu‐D1 subunits are critical for good breadmaking in hexaploid wheat, they appear to have limited value in improving loaf volume and structure in durum bread. Significance and novelty Some improvements in bread quality can be obtained by introducing genes coding for Glu‐D1subunits 2 + 12 and 5 + 10 in durum wheat depending on the genotype, especially weak dough types, and the results presented comprise the first report of such effect.

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“…Moreover, Sainz et al (2010) reported that drought and heat stress stimulated the degradation of Photosystem II (PSII) in Lotus japonicas. They added that heat is also induced degradation of chloroplast Cu/Zn superoxide dismutase, therefore degradation of PSII could be caused by the loss of components of chloroplast antioxidant defense systems and subsequent decreased function of PSII (Guzmán et al, 2016). Meanwhile Mahdy (2009) reported that foliar application of salicylic acid (SA) enhanced all the studied growth parameters and yield of Lycopersicon esculentum, Mill.…”

Section: Introductionmentioning

confidence: 99%

Integrated Agriculture of Faba Bean Using New Modified Formula of Effective Microorganisms under New Reclaimed Areas Conditions.

El-Ati

2017

Journal of Plant Production

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Series of experiments were conducted in Six October farm East Oweinat -New Valley governorate during the winter season 2009/2010 (preliminary screening two filed experiments), and the successive winter seasons of 2010/2011 and 2011/2012 respectively (principal field experiments) to study the effect of the integration between new formulas of Effective Microorganisms "EM" soil amendments and foliar fertilization on Vicia faba L. var. Giza 40 growth and productivity. At preliminary experiments data were recorded two times during plant growth i.e. at 65 days after sowing date; plant height (cm), plant shoot and root fresh weights (g), plant shoot and root dry weights (g), 4 th leaf area (cm 2 ), total pigments (SPDA),and at harvest time, the biological and seed yields (ton/ha) and harvest index (%).While at the principal field experiment data were collected twice during plant growth i.e. at 65 days after sowing date,4 th leaf area (cm 2 ) and total pigments (SPDA), and at harvest plant height (cm), No. of branches /plant, No. of pods /plant, seed yields (g/plant), 100 seed weight (g), biological yield (ton/ha), seed yield (ton/ha), straw yield (ton/ha). Results indicated that under severe heat and water stress conditions where there is no excess concentration of Fe either in soil or irrigation water, the combination of {EM-Bokashi + OM (1:1)} + EM-Ceramic (1 kg/ m 3 ) × EM 5-legume plus at 45 and 60 days with 8000 ppm will be the perfect fertilization programme under these conditions. Yet, where there is excess concentration of Fe in soil or irrigation water like what existed in some oasis of Egypt, {EM-Bokashi + OM (1:1)} + EM-Ceramic (1kg/ m 3 ) × EM 5-legume at 45 and 60 days with 8000 ppm will be the ideal fertilization programme under this conditions.

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Response to drought and heat stress on wheat quality, with special emphasis on bread-making quality, in durum wheat

Cited by 120 publications

References 30 publications

Genotype-by-environment effects on grain quality among heat and drought tolerant bread wheat (Triticum aestivum L.) genotypes

Genotype-by-environment effects on grain quality among heat and drought tolerant bread wheat (Triticum aestivum L.) genotypes

Effect of Glu‐D1 gene introgression and amylose content on breadmaking potential of blends of durum and hexaploid wheat

Integrated Agriculture of Faba Bean Using New Modified Formula of Effective Microorganisms under New Reclaimed Areas Conditions.

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