Milling performance of waxy wheat and wild‐type wheat using two laboratory milling methods

Xu, Bin; Mense, Andrew L.; Ambrose, Kingsly; Graybosch, Robert A.; Shi, Yong‐Cheng

doi:10.1002/cche.10086

Cited by 15 publications

(12 citation statements)

References 23 publications

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“…The flour yield of Eldija and Sarta was much lower than Skagen, but the flour output can be improved if a specific milling process is used for waxy wheat (Xu et al 2018). Characterising the dough rheological properties can be effective for predicting the processing behaviour and for controlling the quality of the food products.…”

Section: Original Papermentioning

confidence: 99%

Development of the new waxy winter wheat cultivars Eldija and Sarta

Liatukas¹,

Ruzgas²,

Gorash³

et al. 2021

Czech J. Genet. Plant Breed.

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Two new waxy winter wheat (Triticum aestivum L.) cultivars, Eldija and Sarta, were developed at the Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry and released in Lithuania in 2021. The cultivars were developed using waxy wheat material from Nebraska, the United States of America. The mean yield of Eldija and Sarta at five locations over three testing years was 7.56 and 7.21 t/ha or 79.63 and 75.95%, respectively, compared to the yield of the standard cultivars. Eldija and Sarta should be grown under high input conditions due to the relatively low resistance to leaf spot diseases and Fusarium head blight and medium tolerance to lodging. An amylose content of 0.68% and 0.36% of Eldija and Sarta, respectively, a very low falling number (about 60 s), a lower flour yield and higher water absorption compared to common wheat and the reaction to iodine staining (brown colour) characterised the new cultivars as fully waxy wheats. These cultivars are intended for the potential demand from commercial companies for special use in the food industry.

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Section: Original Papermentioning

confidence: 99%

Development of the new waxy winter wheat cultivars Eldija and Sarta

Liatukas¹,

Ruzgas²,

Gorash³

et al. 2021

Czech J. Genet. Plant Breed.

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“…Flour yields of the four waxy wheats were between 62% and 66% (Table 1), similar to those of waxy wheats (60.4%−67.2%) reported by Sayaslan et al (2006), but slightly lower than that of the normal wheat (67.3%, Table 1). Previous studies also reported a lower flour yield for waxy wheat when compared to normal wheat (Sayaslan et al, 2006; Xu et al, 2018). No correlation was found between flour yield and characteristic of kernel weight, test weight, or hardness index of the four waxy wheats (Table 1).…”

Section: Resultsmentioning

confidence: 84%

Characterization of four commercial waxy wheats developed in China

Zhao

et al. 2023

Cereal Chem

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Background and ObjectivesAs the interest in use of waxy wheat in food applications continues to grow, it is important to fully understand characteristics of waxy wheats. To the best of our knowledge, there was no previous study reporting a complete characterization of commercial waxy wheats developed in China, especially properties of wheat kernels, dough, wet milling, gluten, and starch. To promote the industrial utilization of waxy wheat, four Chinese commercial waxy wheats were collected and characterized.FindingsFour commercial waxy wheats commercialized in China were sound medium hard wheats. Care must be taken during harvesting and storage of waxy wheats since the waxy wheat flours were very sensitive to the endogenous α‐amylase even at a very low level of enzyme activity. Rapid viscosity analyzer had a good potential for evaluating the sprout damage of waxy wheat. Dough rheological properties and gluten index showed that the four waxy wheats had weak gluten quality, agreeing with wet‐milling performance. The waxy wheat starches had higher onset, peak, and conclusion gelatinization temperatures than normal wheat starch. While the waxy wheat starches showed lower pasting temperature and higher peak viscosity than normal wheat starch.ConclusionsResults suggested that the four commercial waxy wheats varied in kernel characteristics, protein and starch contents, wet‐milling performance, gluten quality, dough rheological properties and pasting properties, which might provide a wide range of applications.Significance and NoveltyThe research work provides useful information for wheat breeders to breed waxy wheat suitable for industrial applications and for scientists to promote the use of waxy wheat flour and starch in food applications.

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“…In a study by Xu et al. (2018), the researchers reported that for the same hardness, there was a higher degree of damage observed in waxy wheat than in wild wheat. This was attributed to the presence of semicrystalline and amorphous starch structures.…”

Section: Important Pulse Properties From a Milling/processing Perspec...mentioning

confidence: 97%

“…Researchers reported that harder grains require more rigorous milling conditions and lead to higher starch damage (Kwak et al, 2017;Makowska et al, 2014;Schutyser et al, 2015). In a study by Xu et al (2018), the researchers reported that for the same hardness, there was a higher degree of damage observed in waxy wheat than in wild wheat. This was attributed to the presence of semicrystalline and amorphous starch structures.…”

Section: Starch Damagementioning

confidence: 99%

Non‐destructive characterization of pulse flours—A review

Sivakumar

Findlay

Karunakaran

et al. 2023

Comp Rev Food Sci Food Safe

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The consumption of plant-based proteins sourced from pulses is sustainable from the perspective of agriculture, environment, food security, and nutrition. Increased incorporation of high-quality pulse ingredients into foods such as pasta and baked goods is poised to produce refined food products to satisfy consumer demand. However, a better understanding of pulse milling processes is required to optimize the blending of pulse flours with wheat flour and other traditional ingredients. A thorough review of the state-of-the-art on pulse flour quality characterization reveals that research is required to elucidate the relationships between the micro-and nanoscale structures of these flours and their millingdependent properties, such as hydration, starch and protein quality, components separation, and particle size distribution. With advances in synchrotron-enabled material characterization techniques, there exist a few options that have the potential to fill knowledge gaps. To this end, we conducted a comprehensive review of four high-resolution nondestructive techniques (i.e., scanning electron microscopy, synchrotron X-ray microtomography, synchrotron small-angle X-ray scattering, and Fourier-transformed infrared spectromicroscopy) and a comparison of their suitability for characterizing pulse flours. Our detailed synthesis of the literature concludes that a multimodal approach to fully characterize pulse flours will be vital to predicting their end-use suitability. A holistic characterization will help optimize and standardize the milling methods, pretreatments, and post-processing of pulse flours. Millers/processors will benefit by having a range of well-understood pulse flour fractions to incorporate into food formulations.

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Milling performance of waxy wheat and wild‐type wheat using two laboratory milling methods

Cited by 15 publications

References 23 publications

Development of the new waxy winter wheat cultivars Eldija and Sarta

Development of the new waxy winter wheat cultivars Eldija and Sarta

Characterization of four commercial waxy wheats developed in China

Non‐destructive characterization of pulse flours—A review

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