Single‐Kernel Characteristics of Hard Winter Wheats in Relation to Milling and Baking Quality

Ohm, Jae‐Bom; Chung, O. K.; Deyoe, C. W.

doi:10.1094/cchem.1998.75.1.156

Cited by 72 publications

(70 citation statements)

References 9 publications

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“…MANEV et al (1996) evidenced a negative relation between GI of Czech wheat and flour wet gluten content. These results agreed with the investigations of HOMMO et al (1991), who found a negative correlation of wheat GI (TIPPLES et al 1974;PØÍHODA 1980;RUBENTHALER et al 1987;OHM et al 1998). The evidence of relations depends on the testing methods used, above all on baking test.…”

supporting

confidence: 90%

Wheat and flour quality relations in a commercial mill

Hrušková¹,

Hanzlíková²,

Varáček³

2001

Czech J. Food Sci.

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HRUKOVÁ M., HANZLÍKOVÁ K., VARÁÈEK P. (2000): Wheat and flour quality relations in a commercial mill. Czech J. Food Sci., 19: 189195.The bread-making quality of forty commercial winter wheat samples, grown in the western region of the Czech Republic, and their flours (white flours with ash content of about 0.5%) prepared in a commercial mill was studied. Standard analytical methods (ash and protein content, wet gluten), amylolytic activity measurement (falling number), rheological investigation (alveograph, gluten index), sedimentation test and laboratory baking test were used for characterization of wheats and flours. In addition NIR method was used to calculate ash, wet gluten, sedimentation value and protein content. Statistically significant correlations were found practically between all tested quality parameters of wheat and corresponding flour samples. However, the strongest correlation (r = 0.69-0.70) significant at 0.01 level exists between specific bread volume and protein and wet gluten content, determined both by standard or by NIR methods.

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supporting

confidence: 90%

Wheat and flour quality relations in a commercial mill

Hrušková¹,

Hanzlíková²,

Varáček³

2001

Czech J. Food Sci.

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“…Hardness index was significantly correlated with flour yield and the proportion of break flour in Korean wheats with all puroindoline genotypes, but no significant relationships were found in Korean hard wheats. However, hardness index was negatively correlated with flour yield in hard wheats (Ohm et al 1998, Martin et al 2001 and Chinese winter wheats (Zhang et al 2005) and also negatively correlated with break flour yield in US wheats with various puroindoline genotypes (Bettge and Morris 2000).…”

Section: Discussionmentioning

confidence: 95%

Influence of puroindoline genotypes on grain characteristics, physico-chemical properties of flour and end-use quality of Korean wheats

et al. 2010

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Puroindoline genotypes, grain characteristics, physico-chemical properties of flour and end-use qualities of Korean wheat cultivars were evaluated to determine the influence of puroindolines genotypes and to provide on those characteristics. Nine Korean wheat cultivars carried Pina-D1a/Pinb-D1a, fourteen had Pina-D1a/ Pinb-D1b, and three had Pina-D1b/Pinb-D1a. Pina-D1b/Pinb-D1a and Pina-D1a/Pinb-D1b genotypes showed significantly higher 1000-kernel weight and hardness index in grain characteristics, higher flour yield, average particle size, ash and protein content, SDS-sedimentation volume, water absorption and mixing time of mixograph, thickness of noodle dough sheet and lower values in lightness of flour and cookie diameter than Pina-D1a/Pinb-D1a genotype. The Pina-D1b/Pinb-D1a genotype showed significantly higher damaged starch content and water retention capacity than other genotypes. Hardness index of grain was positively correlated with flour yield and average particle size of flour. Those parameters were positively correlated with damaged starch, water retention capacity, SDS-sedimentation volume and water absorption of mixograph, and negatively correlated with lightness of wheat flour. In end-use qualities, thickness and lightness of noodle dough sheet and cookie diameter were correlated with hardness index, milling performances and physical properties. However, bread volume and texture of cooked noodles were not influenced by milling performances and physical properties.

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“…Inverse relationships between the grain protein content and yield have been reported Ronalds 1984, Fischer et al 1989). In terms of kernel quality, inverse relationships have been reported between the kernel size and protein content (O'Brien and Ronalds 1984), and between the kernel size and loaf volume (Ohm et al 1998). In the current study, the mean protein content was lower in the F 4 than in the F 3 population, while the opposite held true for the mean kernel weight and diameter (Table 2).…”

Section: Discussionmentioning

confidence: 99%

“…Harder wheat grains can produce flour with a larger particle size index, and a higher content of damaged starch, characteristics which contribute to a higher breadquality (Osborne et al 1997, Ohm et al 1998. Grain hardness is mainly controlled by puroindoline a and b, proteins encoded by the Pina and Pinb genes, that are tightly linked to the Ha locus on chromosome 5D (Giroux and Morris 1998).…”

Section: Introductionmentioning

confidence: 99%

Influence of Screening Directions and Puroindoline Alleles on the Heritability of Small-Scale Bread-Quality Tests

et al. 2005

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Important methods applied for the breeding of bread-quality wheat (Triticum aestivum L.) consist of smallscale bread-quality tests for the determination of the grain protein content, SDS-sedimentation volume and single-kernel characterization system (SKCS) grain hardness. The effect of the screening direction (upward vs. downward) and puroindoline alleles on the heritability of small-scale breadquality was investigated for the "Hokushin/KS 831957//Kitami 72/Satsukei 226" (Pinb-D1a/D1b//D1a/D1b), and "Tohoku 195/Satsukei 226//Kitami 72/KS 831957" (Pinb-D1b/D1b//D1a/D1b) lines and F 3 and F 4 populations derived from them. The SKCS hardness and SDS-sedimentation volume showed a relatively higher heritability (0.71-0.89), whereas the grain protein content showed a lower heritability (0.27-0.38). The SDS-sedimentation volume showed a higher heritability in downward screening (0.88-0.91) than in upward screening (0.66-0.67), while SKCS hardness showed a similar heritability in both directions. Although the SKCS hardness, and the grain protein content showed a higher heritability when Pinb-D1a/D1b//D1a/D1b was crossed, the heritability of the SDS-sedimentation volume was not affected. Overall, screening for the SDS-sedimentation volume was found to be useful for eliminating low-grade bread-quality lines, regardless of the puroindoline alleles. Efficient bread-quality wheat breeding could thus be achieved by concurrent screening for SDS-sedimentation volume and SKCS hardness, due to the higher heritability and relatively lower correlation coefficient of these parameters.

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Single‐Kernel Characteristics of Hard Winter Wheats in Relation to Milling and Baking Quality

Cited by 72 publications

References 9 publications

Wheat and flour quality relations in a commercial mill

Wheat and flour quality relations in a commercial mill

Influence of puroindoline genotypes on grain characteristics, physico-chemical properties of flour and end-use quality of Korean wheats

Influence of Screening Directions and Puroindoline Alleles on the Heritability of Small-Scale Bread-Quality Tests

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