Grains Quality Characteristics of Local Wheat (Triticum aestivum) Cultivars Grown at Khartoum State, Sudan

Makawi, Abubaker B.; Mahmood, Mohamed Ishaq; Hassan, Hayat A.; Ahmed, Isam A. Mohamed

doi:10.3126/ijls.v7i1.8061

Cited by 9 publications

(9 citation statements)

References 12 publications

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“…The foliar application with Zn, Mn and K supplementation resulted in a significant (49 s) increase in the falling number compared to the control without foliar application. Despite reports stating that habitat conditions may affect falling numbers [68], we have not found such a relationship.…”

Section: Quality Properties Of Grain and Doughcontrasting

confidence: 99%

“…Generally high water absorption by flour is considered to be a symptom of good baking capability. The reason for this may be the fact that high protein content causes high baking capability and high water absorption [68]. Correlation coefficients obtained in the present study corresponded with the above statement.…”

Section: Farinographic Properties Of Grain and Floursupporting

confidence: 88%

“…It characterizes both the quantity and quality of gluten proteins, which determine bread structure [44]. The sedimentation index should reach over 20% in order to obtain optimal baking quality [68]. The sedimentation value is one of the best indicators of flour quality, due to favorable and positive correlations with the most important technological characteristics, such as protein content, which was confirmed by the present results.…”

Section: Quality Properties Of Grain and Doughsupporting

confidence: 84%

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Effect of Habitat and Foliar Fertilization with K, Zn and Mn on Winter Wheat Grain and Baking Qualities

et al. 2020

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Cereal monoculture causes a series of unfavorable changes in field habitat, for example a decrease in technological quality and yield. This system can lead to a shortage of microelements in the diet of poor communities. Moreover, breeding of highly productive plants caused a significant "dilution effect" of the necessary nutrients, such as Zn and Fe. The aim of this work was to determine the effect of two strategies: crop rotation (after rapeseed and many years of monoculture of Galega orientalis Lam.) and foliar fertilization with microelements on the yield, yield elements, physical quality, and farinograph characteristics of winter wheat grain and flour. Results showed that pre-crop preparation and cultivation year have the highest effect on yield, yield components, and qualitative and farinographic characteristics of winter wheat. Foliar additional feeding favorably affected the yield and its components, although the particular fertilization treatment did not significantly increase the yield. Grain quality, its physical characteristics and the rheological parameters of flour were strongly modified by habitat conditions, including weather conditions. Dough obtained from wheat grown after galega showed significantly higher water absorption and prolonged consistency.Zn content. Its consumption in rural areas will probably increase to over 70%, which could lead to an increase in the micronutrient shortage in communities with poor resources [10]. Cereals provide up to 52% of the daily requirement for Zn. Biofortification is a process of plant growth that generates high microelement content through traditional breeding or modern biotechnology. It has been stated that Zn concentration in intensively cultivated soils oscillates between 20 and 35 mg kg −1 , and may be significantly below that level when wheat is grown in soils poor in zinc [11,12]. In the case of wheat grain, Zn bioavailability reaches about 25% of that amount, which is related to the presence of anti-nutritional factors, such as phitynians and the lack of promoter substances in the grain [13].Approximately 30% of the population in developing countries, and about 10% of Americans and Canadians, suffer from Zn shortages [14]. It is estimated that 17.3% of the entire world population is at risk of inadequate Zn consumption, and Zn shortage leads to an estimated annual death rate of 433,000 children under the age of 5 [15]. It was recently found that in Great Britain, Zn consumption in about a quarter of teenagers is lower than the Lower Reference Nutrient Intake (LRNI).There are numerous strategies for improving the intake of micronutrients with plant-based diets and bolstering the condition of plant nourishment in order for microelements to reach food, such as rice diversification, mineral supplementation, enrichment after harvest and bio-diversification [16]. Plant breeding (for example genetic biofortification) and Zn fertilizer application (for example agronomic biofortification) are two important agricultural tools for improving Zn concentration in ...

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Section: Quality Properties Of Grain and Doughcontrasting

confidence: 99%

Section: Farinographic Properties Of Grain and Floursupporting

confidence: 88%

Section: Quality Properties Of Grain and Doughsupporting

confidence: 84%

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Effect of Habitat and Foliar Fertilization with K, Zn and Mn on Winter Wheat Grain and Baking Qualities

et al. 2020

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“…Wheats which are produced in different areas and parts of the world remain different due to their protein quality and quantity. The quantity of protein is closely related with the environmental factors and quality of protein is generally a heritable characteristic (Makawi, Mahmood, Hassan, & Ahmed, ). Wheat flour which contain high amount of protein and gluten is generally used for the production of bread while the wheat flour which contain lower amount of protein content is commonly used for cakes and biscuits (Hamad, Ahmed, & Mohamed Ahmed, ).…”

Section: Introductionmentioning

confidence: 99%

Comprehensive identification and evaluation of selected wheat cultivars for their relationship to pan bread quality

Asim

Ahmed

Amir

et al. 2018

J Food Process Preserv

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The current study was conducted to the evaluate the quality of different wheat cultivars for bread making. In the current study, six wheat varieties NARC 2009, NARC 2011, Pakistan 2013, Zincol 2016, Borlaug 2016, and Galaxy 2013 were assessed for pan bread quality. The results for different physical and chemical parameters reveals significant differences among the tested cultivars. The flour of the wheat varieties Borlaug 2016, Zincol 2016, and PAK 2013 showed an increasing trend in protein content, wet and dry gluten, low alpha amylase activity, and also best on the basis of their rheology. Due to these and the results of the sensory evaluation the panel concluded that the wheat variety Borlaug 2016 is the most suitable variety for pan bread making. Practical applications The study concludes that Pakistani wheat varieties differ significantly in their physicochemical, rheological and technological characteristics. Thus, the information obtained in this study can be useful for millers and bakers for the selection of suitable variety for their intended uses.

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“…Water absorption is closely related to the amount of protein. Flour of high protein content absorbs more water [74]. Dough development time depends on the amount and quality of gluten of flour and its water-binding capacity.…”

Section: Farinograph Propertiesmentioning

confidence: 99%

Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains

Biel

Jaroszewska

Stankowski

et al. 2021

Eur Food Res Technol

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The chemical composition of 4 spring wheat species was analyzed: einkorn (Triticum monococcum) (local cv.), emmer (Triticum dicoccon) (Lamella cv.), spelt (Triticum spelta) (Wirtas cv.), and common wheat (Triticum aestivum) (Rospuda cv.). Mean emmer and einkorn yield was significantly lower than that of common wheat. The analyses of the wheat grain included the content of total protein, crude ash, crude fat, crude fibre, carbohydrates, phosphorus, potassium, magnesium, calcium, copper, iron, manganese, and zinc. The grains of the tested ancient wheats were richer in protein, lipids, crude fibre, and crude ash than the common wheat grains. The significantly highest levels of crude protein, ether extract, and crude ash were found in einkorn. As the protein concentration in the grain increased, the calcium, magnesium, and potassium levels increased, and the zinc and manganese levels decreased. Genotypic differences between the studied wheats were reflected in the concentrations of the minerals and nutrients, an observation which can be useful in further cross-linkage studies. Dough made from common wheat and spelt flour showed better performance quality classifying it to be used for bread production. In turn, flour from emmer and einkorn wheat may be intended for pastry products, due to short dough development time and constancy as well as high softening.

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Grains Quality Characteristics of Local Wheat (Triticum aestivum) Cultivars Grown at Khartoum State, Sudan

Cited by 9 publications

References 12 publications

Effect of Habitat and Foliar Fertilization with K, Zn and Mn on Winter Wheat Grain and Baking Qualities

Effect of Habitat and Foliar Fertilization with K, Zn and Mn on Winter Wheat Grain and Baking Qualities

Comprehensive identification and evaluation of selected wheat cultivars for their relationship to pan bread quality

Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains

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