Gluten Aggregation Behavior in High‐Shear‐Based GlutoPeak Test: Impact of Flour Water Absorption and Strength

Background and objectives: Durum breeders are interested in being able to remove weak gluten genotypes from their crossing populations. Although numerous tests exist to measure gluten strength, methods that can be used in early generations, use minimal sample with little processing and have good discrimination are lacking. The purpose of this work was to evaluate several small-scale methods to predict gluten strength in durum wheat with emphasis on the gluten aggregation behavior measured using a GlutoPeak device. Findings: Using as little as 9 g of wholemeal (or semolina), a reproducible Glu-toPeak aggregation curve is developed at the end of 5 min. Wholemeal gave higher precision than semolina and is more convenient to prepare when screening breeders' material. The GlutoPeak Area and Peak Mixing Time (PMT) are good predictors of mixograph and gluten index (GI), which are traditional measures of gluten strength. Good correlations between these parameters were obtained using a diverse set of 145 durum genotypes. GlutoPeak Area gave the best prediction of GI from wholemeal samples allowing a breeder to remove weak-moderate GI samples from a population using as little as 9 g of wholemeal. The GlutoPeak test showed higher correlations with mixograph and GI than the small-scale biochemical methods, was easier to perform and uses no chemicals. However, GlutoPeak is not suitable when only mg quantities of sample are available. Conclusions: The utility of the GlutoPeak device has been further validated in this work for screening durum wheat lines for gluten strength. Wholemeal is a suitable sample (9 g minimum) and provides good precision and reproducibility with a short analysis time of 5 min and requires minimal operator skill. It is suited to screening breeders' populations for gluten strength and is preferred over SIG, HPLC determination of UPP and IP% determination using a turbidity assay. Significance and novelty: The GlutoPeak can be used to effectively screen out low-intermediate gluten strength in a durum wheat breeders' population using 9 g of wholemeal with a 5 min run time. K E Y W O R D S durum, gluten properties, small-scale

Section: Effects Of Grinding On Glutopeak Gluten Aggregation Behaviorsupporting

confidence: 81%

Section: Comparison Of Glutopeak Test With Other Dough Testsmentioning

confidence: 60%

Section: Dough and Biochemical Methodsmentioning

confidence: 99%

Section: Effects Of Grinding On Glutopeak Gluten Aggregation Behaviormentioning

confidence: 99%

See 2 more Smart Citations

Small‐scale methods to assess the gluten properties of durum wheat

Sissons

Smit

2018

“…The GlutoPeak (Brabender, Duisburg) device examines gluten aggregation properties, using relatively small flour samples (8.5 g) and short analysis times (<3.0 min) (Fu et al, ; Karaduman et al, ; Lu & Seetharaman, ; Marti et al, ; Melnyk et al ; Wang, Dupuis, & Fu, ), and has been suggested for assessing the gluten strength of soft wheat flour doughs (Amoriello, Turfani, Galli, Mellara, & Carcea, ). Peak maximum time (PMT), maximum torque (BEM), torque before 15 s BEM (AM), torque after 15 s BEM (PM), and aggregation energy (AGG EN) parameters are obtained with the instrument.…”

Section: Resultsmentioning

confidence: 99%

Assessing gluten strength with a new small‐scale LASRC method useful for soft wheat breeding programs

Karaduman

2019

Background and objectives The gluten strength of soft wheat breeding materials can be categorized according to various quality tests. While weak gluten in flours is typically required for the production of soft‐dough biscuits, extensible dough with medium gluten strength is required from flours suitable for the production of other types of biscuits. Genotypes that have high gluten strength are ordinarily eliminated from soft wheat breeding programs. Therefore, small‐scale quality test methods that can predict the gluten strength of genotypes, especially in the early stages of breeding, are highly desirable. In the present study, the effectiveness and efficiency of a small‐scale lactic acid solvent retention capacity (LASRC) test, as a potential simplified means to evaluate gluten strength for soft wheat breeding programs, were investigated. Findings Soft wheat genotypes grown in different locations were categorized by the LASRC values of their flours. GlutoPeak, Mixolab, farinograph, mixograph, Zeleny sedimentation, and glutenin swelling index test results were also used for comparison, in order to assess the effectiveness and efficiency of LASRC. LASRC test results successfully discriminated between soft‐/weak‐ and hard‐/strong‐dough groups, but were sometimes less successful in discriminating between hard‐/strong‐ and medium‐strong‐dough groups. Mixograph development time and area, farinograph stability and degree of softening, Mixolab stability, GlutoPeak AM value, and Zeleny sedimentation parameters all showed strong correlations with LASRC. Conclusions This study confirmed that new a small‐scale LASRC has potential as a simplified, rapid, and effective small‐sample test. Significance and novelty This LASRC small‐sample flour test can be recommended for predicting gluten strength, especially for early‐generation selection of soft wheat breeding materials.

Developing a high‐throughput micromilling protocol for evaluating durum wheat milling performance and semolina quality

Wang¹,

Taylor²,

Pozniak

et al. 2019

Self Cite

Background and objectives:Effective and efficient selection of key quality traits is crucial to develop new durum varieties with improved end-use quality. This study was undertaken to develop a rapid micromilling protocol using a single Brabender Quadrumat Jr. (QJ) semolina mill without purification to predict milling performance and generate semolina for quality analysis. Findings: After grinding 200 g of durum wheat with a QJ mill with the reel sifter removed, the resulting wholemeal was sifted through a laboratory sifter equipped with a bottom screen of 180 µm to remove flour and a top screen of 630 µm to retain bran-rich fraction. Semolina materials between the two screens were collected. A model for predicting semolina yield (R 2 = 0.81) was developed based on the amounts of semolina and bran-rich fraction, thus eliminating the need for additional milling to recover semolina in the bran-rich fraction. There were highly significant correlations (r > 0.86) for semolina ash, yellowness, yellow pigment content, protein content, wet gluten, and gluten index between semolina prepared with this proposed protocol and those generated with a Allis-Chalmers mill. Conclusions: The micromilling protocol developed in this study is rapid and reliable for assessing durum milling performance and for preparing semolina for quality characterization. Significance and novelty: The proposed protocol modified QJ mill and optimized milling conditions. A robust and simplified model was developed for predicting semolina yield with one-step milling. It is a useful tool for breeding programs or genetic mapping studies that are usually large in sample number but very limited in sample size. K E Y W O R D Sash content, durum wheat, milling performance, Quadrumat Junior mill, semolina yield, total milling yield | 803 WANG et Al.