Quality of Hard, Soft, and Durum Wheats

Finney, K. F.; Yamazaki, W. T.; Youngs, V. L.; Rubenthaler, G. L.

doi:10.2134/agronmonogr13.2ed.c35

Cited by 48 publications

(30 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…17 Milling quality is determined by grain volume weight and flour yield, whereas baking quality is related to grain protein content, Mixograph dough development time, mixing tolerance and water absorption. 18 Grain protein content is an integral factor in determining bread-making quality. 19 Use of modern genotypes and appropriate management practices have been shown to improve end-use quality, 4,8 and previous research needs to be updated as new genotypes and production systems are developed.…”

Section: Introductionmentioning

confidence: 99%

Genotype, environment, seeding rate, and top‐dressed nitrogen effects on end‐use quality of modern Nebraska winter wheat

et al. 2017

View full text Add to dashboard Cite

show abstract

Section: Introductionmentioning

confidence: 99%

Genotype, environment, seeding rate, and top‐dressed nitrogen effects on end‐use quality of modern Nebraska winter wheat

et al. 2017

View full text Add to dashboard Cite

show abstract

“…A graphical illustration of milling traits is presented in Supplemental Fig. Milling industries consider grain protein as an essential parameter for soft wheat because the higher protein content can result in larger granules in the flour, whereas low protein makes it mealy and produces more fine particles (Finney et al, 1987). Milling quality traits of soft wheat include flour yield (FY), flour protein content (FP), and softness equivalent (SE).…”

mentioning

confidence: 99%

“…Higher FY from a unit of grain and unit of energy used for milling is crucial for milling industries to increase their revenue. Flour softness equivalence is defined as the ratio of fine flour to the total flour, which is determined by sifting through a 94-mesh screen after a single pass through a Quadrumat Junior mill (Finney et al, 1987). Higher values of SE are vital for most soft wheat manufactured goods, particularly cakes and other high-sugar baked products.…”

mentioning

confidence: 99%

“…Higher values of SE are vital for most soft wheat manufactured goods, particularly cakes and other high-sugar baked products. Milling industries consider grain protein as an essential parameter for soft wheat because the higher protein content can result in larger granules in the flour, whereas low protein makes it mealy and produces more fine particles (Finney et al, 1987). Lower values of FPs are preferred in SRWW, especially for making cookies.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Association Analysis of Baking and Milling Quality Traits in an Elite Soft Red Winter Wheat Population

et al. 2019

View full text Add to dashboard Cite

Although grain yield is the most important trait for growers, milling and baking industries demand high‐quality and scab‐free grains for various end products. To accelerate breeding of wheat (Triticum aestivum L.) cultivars with high grain quality, genetic dissection of quality traits is necessary. Genome‐wide association studies (GWAS) were conducted to identify genomic regions responsible for milling and baking quality traits in soft red winter wheat (SRWW). Seven quality traits were evaluated in two locations and 2 yr for 270 elite SRWW lines. These traits include flour yield, softness equivalent, flour protein, and four solvent (lactose, sodium carbonate, sucrose, and water) retention capacity measurements. In this study, 27,449 single nucleotide polymorphism (SNP) markers were developed by using both genotyping‐by‐sequencing and 90K SNP array technologies. A linear mixed model in GWAS, accounting for population structure and kinship, was fitted to identify 18 [−log(P) ≥ 4.0] genomic regions on 12 different chromosomes associated with the quality traits. Only one of these associations seems to be a previously identified quantitative trait locus, whereas others are novel associations. The most significant associations for quality traits were identified on chromosomes 1B, 2A, 2B, 4B, 5A, 7A, and 7D. Candidate gene searches, facilitated by the wheat genome assembly, led us to the identification of putative genes related to SRWW quality traits including fasciclin‐like arabinogalactan. The results of this study can be used in developing high‐quality SRWW varieties for the eastern region of the United States.

show abstract

“…Although bake water absorption values were similar for Avery and Byrd, likely because of the relative subjectivity and imprecision of water absorption estimation in the pup‐loaf bread‐baking test, Avery showed greater values than Byrd for solvent retention capacity (SRC; Kweon et al, 2011) using water as a solvent. Given the lower grain protein concentration of Avery compared with Byrd, and the strong positive association between water absorption and protein concentration (Finney and Yamazaki, 1967), we determined the SRC water absorption/flour protein ratio to enable a more objective comparison of water absorption properties of the three cultivars. As observed with SRC water absorption, Avery showed a higher SRC/flour protein ratio (10.5% higher) compared with Byrd and a similar ratio compared with Denali.…”

Section: Characteristicsmentioning

confidence: 99%

Registration of ‘Avery’ Hard Red Winter Wheat

Haley

Johnson

Peairs

et al. 2018

J of Plant Registrations

View full text Add to dashboard Cite

Avery' (Reg. No. CV-1143, PI 676977) hard red winter wheat (Triticum aestivum L.) was developed by the Colorado Agricultural Experiment Station and released in August 2015 through a marketing agreement with the Colorado Wheat Research Foundation. In addition to researchers at Colorado State University, USDA-ARS researchers at Manhattan, KS, St. Paul, MN, and Pullman, WA, contributed to its development. Avery was developed with the objective of making available a hard red winter wheat cultivar with improved grain yield and end-use quality compared with 'Byrd' hard red winter wheat. Avery is a doubled haploid cultivar developed using the wheat x maize (Zea mays L.) wide hybridization method from the cross 'TAM 112'/Byrd made in 2009 at Fort Collins, CO. Following doubled haploid generation in 2010, Avery was selected at Fort Collins in July 2011, assigned experimental line number CO11D174, and evaluated in yield trials in Colorado and other states in the US hard winter wheat region from 2012 to 2015. The name Avery was chosen in honor of early Colorado business and agricultural pioneer Franklin C. Avery (1849-1923). Hard Winter Wheat Quality Laboratory, 1515 College Ave., Manhattan, KS 66502. Mention of trade names or commercial products in this publication is solely for the purpose of providing speciic information and does not imply recommendation or endorsement by the US Department of Agriculture. USDA is an equal opportunity provider and employer.

show abstract

Quality of Hard, Soft, and Durum Wheats

Cited by 48 publications

References 16 publications

Genotype, environment, seeding rate, and top‐dressed nitrogen effects on end‐use quality of modern Nebraska winter wheat

Genotype, environment, seeding rate, and top‐dressed nitrogen effects on end‐use quality of modern Nebraska winter wheat

Association Analysis of Baking and Milling Quality Traits in an Elite Soft Red Winter Wheat Population

Registration of ‘Avery’ Hard Red Winter Wheat

Contact Info

Product

Resources

About