Growth Environment and Wheat Quality: the Effect of Heat Stress on Dough Properties and Gluten Proteins

Blumenthal, C.; Barlow, E. W. R.; Wrigley, C.W.

doi:10.1006/jcrs.1993.1030

Cited by 177 publications

(109 citation statements)

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“…Finney and Fryer (1958) reported these effects for wheat grown in the Great Plains area of the U.S., showing a decrease in dough strength and bread-making performance. The effects have been confirmed in studies by Blumenthal et al (1993) and Stone and Nicolas (1994). It has been reported that dough strength increased as daily mean temperatures increased up to 30 _C during grain filling, and then decreased as temperatures increased above 30 _C (Randall and Moss, 1990;Dupont and Altenbach, 2003).…”

Section: Heat Stresssupporting

confidence: 40%

Developmental and environmental effects on the assembly of glutenin polymers and the impact on grain quality of wheat

Naeem

Paulon

Irmak

et al. 2012

Journal of Cereal Science

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Section: Heat Stresssupporting

confidence: 40%

Developmental and environmental effects on the assembly of glutenin polymers and the impact on grain quality of wheat

Naeem

Paulon

Irmak

et al. 2012

Journal of Cereal Science

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“…Key genetic and environmental components that affect quality need to be identified and monitored to improve grain sourcing and blending to meet end-use quality specifications. Recent research by Blumenthal et al (1993) and Corbellini et al (see these proceedings) has suggested that high temperature stress may result in modification of protein composition and reduce end-use quality. However, before temperature or other environmental measures may be used effectively for predicting quality, cultivar responses over a wide array of production conditions need to be evaluated.…”

Section: Introductionmentioning

confidence: 46%

Baking quality of hard winter wheat: Response of cultivars to environment in the Great Plains

Peterson

Graybosch

Shelton

et al. 1997

Developments in Plant Breeding

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SummaryInconsistency of wheat end-use quality has long been a problem for the milling and baking industries, which require high levels of uniformity for modern, high speed, processing. Extensive research was conducted to characterise genetic, environmental, and biochemical factors that contribute to variation in wheat quality. Samples from 17 locations of trials with 30 cultivars grown over two years were evaluated for grain quality, milling yield, mixograph parameters and baking properties. Protein quality and composition of flour samples were determined by SDS sedimentation and size-exclusion chromatography. Test sites were monitored for soil fertility, and meteorological data was collected hourly during grain fill. Additional grain samples and data were collected from six cultivars grown at 11 locations in 1993. Significant variation in end-use quality was observed among samples; variation was attributed to environmental effects, genotype, and their interactions. For many mixograph and baking parameters, variation attributed to environmental effects was of greater magnitude than for genotype. Increasing levels of low molecular weight (LMW) saline soluble proteins were related to a general decline in dough mixing properties and loaf characteristics. However, correlations of protein components with baking parameters were generally low, suggesting limited predictive value. Hours of high temperature stress (>32°C) during grain fill were associated with loaf volume and SDS sedimentation volume, although in a curvilinear fashion. Increasing temperature stress initially had a positive influence on loaf volume and protein quality; however, when temperature stress exceeded 90 hours, there was a strong negative influence on baking quality. Variation among cultivars for environmental stability was indicated and cultivar responses to temperature stress varied. Relationships with meteorological data suggest opportunities to predict wheat end-use quality through environmental modelling.

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“…For example, temperatures greater than 35 C during wheat grain development cause changes in the expression of different groups of seed storage proteins, with consequent effects on dough quality (Blumenthal et al 1993;Irmak et al, 2008). Heat stress is also likely to affect the concentrations of free amino acids and sugars, with potentially profound effects on processing properties.…”

Section: Potential Effects On Crop Quality and Food Safetycontrasting

confidence: 40%

The Role of Plant Breeding and Biotechnology in Meeting the Challenge of Global Warming

Halford¹

2011

Planet Earth 2011 - Global Warming Challenges and Opportunities for Policy and Practice

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Growth Environment and Wheat Quality: the Effect of Heat Stress on Dough Properties and Gluten Proteins

Cited by 177 publications

References 0 publications

Developmental and environmental effects on the assembly of glutenin polymers and the impact on grain quality of wheat

Developmental and environmental effects on the assembly of glutenin polymers and the impact on grain quality of wheat

Baking quality of hard winter wheat: Response of cultivars to environment in the Great Plains

The Role of Plant Breeding and Biotechnology in Meeting the Challenge of Global Warming

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