Wheat flour quality evaluation from the baker’s perspective: comparative assessment of 18 analytical methods

Huen, Julien; Börsmann, Julia; Matullat, Imke; Böhm, Linda; Stukenborg, Florian; Zannini, Emanuele; Arendt, Elke K.

doi:10.1007/s00217-017-2974-3

Cited by 22 publications

(17 citation statements)

References 18 publications

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“…The possibility to summarize the plethora of dough rheological traits into integrated quality indices to ease selection decisions was subsequently investigated by using the same resampling scheme with 100 replicates described in the previous section. Based on the loadings of a principal component analysis with the 480 lines, two major groups of correlated traits could be identified in accordance with previous studies (Maphosa et al 2015; Marti et al 2015; Huen et al 2018; Lado et al 2018) (Fig. 1), and they were designated as the gluten viscosity and gluten strength groups in this study.…”

Section: Methodssupporting

confidence: 86%

Combining grain yield, protein content and protein quality by multi-trait genomic selection in bread wheat

Michel

Löschenberger²,

Ametz³

et al. 2019

Theor Appl Genet

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Key messageSimultaneous genomic selection for grain yield, protein content and dough rheological traits enables the development of resource-use efficient varieties that combine superior yield potential with comparably high end-use quality.AbstractSelecting simultaneously for grain yield and baking quality is a major challenge in wheat breeding, and several concepts like grain protein deviations have been developed for shifting the undesirable negative correlation between both traits. The protein quality is, however, not considered in these concepts, although it is an important aspect and might facilitate the selection of genotypes that use available resources more efficiently with respect to the quantity and quality of the final end products. A population of 480 lines from an applied wheat breeding programme that was phenotyped for grain yield, protein content, protein yield and dough rheological traits was thus used to assess the potential of using integrated genomic selection indices to ease selection decisions with regard to the plethora of quality traits. Additionally, the feasibility of achieving a simultaneous genetic improvement in grain yield, protein content and protein quality was investigated to develop more resource-use efficient varieties. Dough rheological traits related to either gluten strength or viscosity were combined in two separate indices, both of which showed a substantially smaller negative trade-off with grain yield than the protein content. Genomic selection indices based on regression deviations for the two latter traits were subsequently extended by the gluten strength or viscosity indices. They revealed a large merit for identifying resource-use efficient genotypes that combine both superior yield potential with comparably high end-use quality. Hence, genomic selection opens up the opportunity for multi-trait selection in early generations, which will most likely increase the efficiency when developing new and improved varieties.Electronic supplementary materialThe online version of this article (10.1007/s00122-019-03386-1) contains supplementary material, which is available to authorized users.

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Section: Methodssupporting

confidence: 86%

Combining grain yield, protein content and protein quality by multi-trait genomic selection in bread wheat

Michel

Löschenberger²,

Ametz³

et al. 2019

Theor Appl Genet

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“…The elasticity index Ie had a strong positive correlation with W, which was also observed by Zanetti et al 53 . In principal component analysis variable projection plots, Ie was often located in the proximity of W compared to the other alveograph parameters 33 , 39 , 54 , indicating that they were positively correlated. However, Kitissou 6 stated that Ie appeared to be independent of W and suggested that Ie represents substantial additional information.…”

Section: Resultsmentioning

confidence: 99%

Investigation of the relationships between the alveograph parameters

Jødal

Larsen

2021

Sci Rep

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Alveograph analysis is an established method for flour characterisation, and several alveograph parameters have been introduced over the years. Typically, ten parameters are found for every analysis from the air pressure curve in the modern versions of the alveograph, but the relationships between the parameters and their potential redundancy are not well described in the literature. In this work, an overview of the parameters is provided, including how they are found and what they may represent, and the integral relationship between the parameters was investigated using Pearson correlation analysis of the parameters from 532 pressure curves. The parameters G (swelling index), Dmax (maximum of first derivative), SH (strain hardening index) and K (strength coefficient) exhibited very strong correlations with other alveograph parameters (r > 0.97), and these parameters do therefore not provide additional information. The parameters P (maximum overpressure), L (abscissa at rupture), W (deformation energy), P/L (configuration ratio), Ie (elasticity index) and Dmin (minimum of first derivative) on the other hand, represent a relatively basic set of parameters that uniquely characterises various parts of the pressure curves and thus the dough rheology/physics during dough inflation. Nevertheless, even between this basic set of parameters relatively strong correlations were found, signifying that they are interrelated, as they all are affected by changes in the dough constituents.

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“…Among the most widely accepted empirical rheology techniques are based on the use of farinographs and extensographs. Their application for quality evaluation of wheat flour is promoted by the existence of high correlations of the parameters obtained from these techniques and indices of the quality of the end-use food products [6]. Another method for predicting the functionality of wheat flour is the Solvent Retention Capacity (SRC) test, which is increasingly used by wheat breeders, millers, and bakers.…”

Section: Introductionmentioning

confidence: 99%

Application of solvent retention capacity tests for prediction of rheological parameters of wheat flour mill streams

Vukić

Hajnal

Mastilović

et al. 2020

Hem Ind

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This paper presents relationship between the rheological properties of dough and individual polymer swelling properties in wheat flour mill streams. The swelling properties were measured by applying the Solvent Retention Capacities (SRC) tests. Significant correlation coefficients were determined for certain rheological parameters. In an effort to extract additional insights from the properties measured, a multivariate analysis was used to develop relationships between the studied parameters. To determine relevant relationships among the parameters, the data exploration step by the Principal Component Analysis was performed. Then, multivariate Partial Least Squares Regression (PLSR) models were developed, to predict certain empirical rheology parameters based on the SRC parameters. The processing of experimental data indicated the possibility of using SRC parameters for predicting rheological properties in conjunction with a suitable mathematical model. The presented approach may be useful for rapid prediction of wheat flour mill streams characteristics and for optimization of the end-flour performances.

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Wheat flour quality evaluation from the baker’s perspective: comparative assessment of 18 analytical methods

Cited by 22 publications

References 18 publications

Combining grain yield, protein content and protein quality by multi-trait genomic selection in bread wheat

Combining grain yield, protein content and protein quality by multi-trait genomic selection in bread wheat

Investigation of the relationships between the alveograph parameters

Application of solvent retention capacity tests for prediction of rheological parameters of wheat flour mill streams

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