Investigation of Soft Wheat Flour Quality Factors Associated with Sponge Cake Sensory Tenderness

Nakamura, Kazuhiro; Taniguchi, Yoshinori; Taira, Masato; Ito, Hiroyuki

doi:10.1094/cchem-07-11-0081

Cited by 7 publications

(4 citation statements)

References 8 publications

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“…This standardization is based on the fact that values of Z‐SDS and SDSS for specific varieties partly depend on the protein content of the respective variety, which can be seen in a moderate and significant correlation of Z‐SDS and SDSS with protein content (Table 3). This is in accordance with findings in bread wheat (Graybosch et al, 1996; Nakamura et al, 2012) and is the reason why many bread wheat breeders use the ratio Z‐SDS/protein content or SDSS/protein content as main selection criterion for protein and bread‐making quality. A high correlation coefficient of SDSS and loaf volume and, in particular, the width‐to‐height ratio of breads was reported for bread‐making tests with old spelt varieties (Schober et al, 2002), underlining the usefulness of determining protein quality for spelt.…”

Section: Discussionsupporting

confidence: 90%

“…This standardization is based on the fact that values of Z-SDS and SDSS for specific varieties partly depend on the protein content of the respective variety, which can be seen in a moderate and significant correlation of Z-SDS and SDSS with protein content (Table 3). This is in accordance with findings in bread wheat (Graybosch et al, 1996;Nakamura et al, 2012) and is the reason why many bread wheat breeders use the ratio Z-SDS/protein content or SDSS/protein content as main selection criterion for protein and bread-making quality.…”

Section: Quality Traits For Bread-making Potentialsupporting

confidence: 90%

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Spelt: Agronomy, Quality, and Flavor of Its Breads from 30 Varieties Tested across Multiple Environments

Rapp

Beck²,

Gütler³

et al. 2017

Crop Science

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Spelt (Triticum aestivum L. ssp. spelta) is an old hulled wheat currently receiving renewed interest of consumers, bakers, millers, and farmers. Our objectives were (i) to assess the genetic variability and heritability of agronomic and quality traits together with the flavor and odor of breads, (ii) to investigate correlations among these traits, and (iii) to draw conclusions for spelt breeding targeting improved yield, quality, and flavor of end products. Therefore, we investigated 30 spelt varieties in up to six field locations and determined important agronomic parameters and numerous quality traits, as well as flavor and odor of breads made from all varieties. As for the closely related bread wheat (T. aestivum L. ssp. aestivum), protein and gluten content were tightly correlated in spelt, but both were only moderately correlated with protein quality. The correlation between the sedimentation volume determined either with sodium dodecyl sulfate (SDSS) or according to Zeleny was very high (r = 0.94, p < 0.001). However, SDSS differentiated the spelt varieties better and is thus proposed for future spelt breeding and evaluations. We determined a significant genetic variation for bread flavor with a heritability of 0.56. Furthermore, this flavor was not correlated with traits important for spelt breeding, i.e., protein quality and agronomy. Thus, future breeding can simultaneously target improved yield, bread‐making quality, and a more aromatic bread flavor of new spelt varieties, which would also be of interest for bread and durum wheat (Triticum durum Desf.). These findings highlight the need of an intensified interdisciplinary research to develop faster methods for flavor and odor evaluation of breads.

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Section: Discussionsupporting

confidence: 90%

Section: Quality Traits For Bread-making Potentialsupporting

confidence: 90%

Spelt: Agronomy, Quality, and Flavor of Its Breads from 30 Varieties Tested across Multiple Environments

Rapp

Beck²,

Gütler³

et al. 2017

Crop Science

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show abstract

“…We could not find this allele in WW in both years. Because a lower amylose content has negative effects on the cookie-and cake-baking quality (Nishio et al 2009;Nakamura et al 2012), the absence of Wx-B1b in WW appeared to contribute to its soft wheat baking quality.…”

Section: Discussionmentioning

confidence: 99%

Comparison of Quality‐Related Alleles Among Australian and North American Wheat Classes Exported to Japan

2014

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Cereal Chem. 91(6):616-622Grain hardness, amylose content, and glutenin subunit composition are critical determinants for end-use properties of wheat. To improve the enduse properties of domestic wheats, we studied these traits between the Australian and North American wheat classes exported to Japan in 2009 and 2011 by analyzing the corresponding alleles. Most hard classes had Pina-D1b or Pinb-D1b. A partial waxy allele (Wx-B1b) was found in all Australian Standard White (ASW) seeds in 2009 and two-thirds of ASW seeds in 2011. All or most American hard wheat seeds had Glu-D1d. Most U.S. Western White (WW) seeds had a null allele (Glu-A1c) or alleles that lacked one of the two Glu-B1 subunits. Most hard red winter (HRW) seeds had Glu-B3b or Glu-B3g. Quality characteristics of these classes seemed to be consistent with these results. In addition, we also found new Glu-1 and Glu-3 alleles in HRW and WW. These results suggested that although there are variations in its allelic composition from year to year, each class has unique quality-related alleles corresponding to its end use. We proposed two matrices for classification of starch properties on the basis of Pin and Wx allelic combinations and for classification of gluten strength on the basis of glutenin allelic combinations.

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“…Z kolei Nakamura i wsp. [21] nie zaobserwowali wpływu zawartości pentozanów (Suc SRC) na delikatność biszkoptów, stwierdzili natomiast, że ich zawartość determinowała parametry charakterystyki kleikowania i objętość uzyskiwanego ciasta (r = 0,69, p < 0,001).…”

Section: Możliwości Zastosowania Metody Srcunclassified

Zastosowanie metody SRC (Solvent Retention Capacity) do określania przydatności technologicznej mąki pszennej

Zimnicki

Mildner–Szkudlarz

Spychaj

et al. 2021

zntj

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Celem opracowania było przedstawienie syntetycznej wiedzy o metodzie SRC (ang. Solvent Retention Capacity), z uwzględnianiem jej historii, dostępnych wariantów aparaturowych, zasad postępowania podczas wykonania oznaczenia oraz kierunków zastosowania. Metoda SRC została opracowana w połowie XX w. do oceny jakości mąki z pszenicy miękkiej (ang. soft wheat) pochodzącej z Ameryki Północnej. W publikacjach z XXI w. przedstawiono dane wskazujące na przydatność i szeroki zakres stosowania metody SRC także do oceny jakości mąki z klasycznej europejskiej pszenicy zwyczajnej (Triticum aestivum) oraz z mąk uzyskanych z innych zbóż, jak: jęczmień, owies, pszenżyto i żyto. Metoda SRC jest testem solwatacyjnym bazującym na ocenie zdolności pęcznienia składników mąki w środowisku wybranych roztworów. Zastosowanie w omawianej metodzie nie jednego, lecz trzech roztworów (rozcieńczonego wodnego roztworu węglanu sodu, stężonego wodnego roztworu sacharozy i rozcieńczonego wodnego roztworu kwasu mlekowego) oraz wody jest kluczowe dla oceny możliwości zastosowania mąki w poszczególnych procesach technologicznych. Wykorzystanie powinowactwa tych roztworów do głównych funkcjonalnych polimerów mąki pszennej, jakim są białka glutenowe, skrobia uszkodzona oraz pentozany, pozwala na określnie ich wpływu na właściwości mąki oraz na jakość produktów końcowych w technologii piekarskiej i ciastkarskiej. Metoda SRC umożliwia ocenę właściwości mąki, dokonanie doboru odmian czy metod uprawy, co ma istotne znaczenie w młynarstwie oraz w zakładach produkcyjnych, w których mąka pszenna jest podstawowym surowcem.

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Investigation of Soft Wheat Flour Quality Factors Associated with Sponge Cake Sensory Tenderness

Cited by 7 publications

References 8 publications

Spelt: Agronomy, Quality, and Flavor of Its Breads from 30 Varieties Tested across Multiple Environments

Spelt: Agronomy, Quality, and Flavor of Its Breads from 30 Varieties Tested across Multiple Environments

Comparison of Quality‐Related Alleles Among Australian and North American Wheat Classes Exported to Japan

Zastosowanie metody SRC (Solvent Retention Capacity) do określania przydatności technologicznej mąki pszennej

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