Relationships Between Mixograph Parameters and Indices of Wheat Grain Quality

Martinant, Jean‐Pierre; Nicolas, Yves; Bouguennec, Annaig; Popineau, Yves; Saulnier, Luc; Branlard, Gérard

doi:10.1006/jcrs.1997.0156

Cited by 95 publications

(63 citation statements)

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“…Mixing time was negatively related to protein content in agreement with Martinant et al, 45 and peak height was positively related to protein content, also in agreement with previous reports. 46,47 Therefore in this study, these parameters were of limited value in comparing intrinsic strength, because there is a fairly wide range of protein content among the samples.…”

Section: Semolina Qualitysupporting

confidence: 90%

Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition

Fois

Schlichting²,

Marchylo³

et al. 2011

J Sci Food Agric

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Late sowings may represent a way of increasing pasta cooking quality whenever they place grain filling under thermal conditions able to increase protein percentage, although the accompanying decrease in yield may represent a drawback in environments prone to drought stress during ripening. The lower protein percentages of modern durum wheat cultivars under conventional sowing times results in a lower pasta cooking quality despite higher gluten strength.

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Section: Semolina Qualitysupporting

confidence: 90%

Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition

Fois

Schlichting²,

Marchylo³

et al. 2011

J Sci Food Agric

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show abstract

“…The absence of midline peak time in any highly significant correlations indicates that the peak value predicts loaf volume better than peak time. This trend corresponds with other studies (10,13), although the consensus is that a single parameter, such as peak value, cannot fully describe the complexity of mixing time.…”

Section: Do Mixsmart Parameters Identify Important Quality Characterisupporting

confidence: 89%

Can Protein Quantity and Quality Predict the Breadmaking Quality of South African Wheat?

2017

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“…Among the different mixograph parameters, MPT shows a good correlation with dough strength (Martinant et al, 1998).…”

Section: Quality Variables Analyzedmentioning

confidence: 90%

Effect of allelic variation at the Glu-3/Gli-1 loci on breadmaking quality parameters in hexaploid wheat (Triticum aestivum L.)

Bonafede

Tranquilli

Pflüger

et al. 2015

Journal of Cereal Science

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a b s t r a c tLow molecular weight glutenin subunits (LMW-GS) encoded by the Glu-3 loci are known to contribute to wheat breadmaking quality. However, the specific effect of individual Glu-3 alleles is not well understood due to their complex protein banding patterns in SDS-PAGE and tight linkage with gliadins at the Gli-1 locus. Using DNA markers and a backcross program, we developed a set of nine near isogenic lines (NILs) including different Glu-A3/Gli-A1 or Glu-B3/Gli-B1 alleles in the genetic background of the Argentine variety ProINTA Imperial. The nine NILs and the control were evaluated in three different field trials in Argentina. Significant genotype-by-environment interactions were detected for most quality parameters indicating that the effects of the Glu-3/Gli-1 alleles are modulated by environmental differences. None of the NILs showed differences in total flour protein content, but relative changes in the abundance of particular classes of proteins cannot be ruled out. On average, the Glu-A3f, Glu-B3b, Glu-B3g and GluB3i Man alleles were associated with the highest values in gluten strength-related parameters, while GluA3e, Glu-B3a and Glu-B3i Chu were consistently associated with weak gluten and low quality values. The value of different Glu-3/Gli-1 allele combinations to improve breadmaking quality is discussed.

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Relationships Between Mixograph Parameters and Indices of Wheat Grain Quality

Cited by 95 publications

References 0 publications

Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition

Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition

Can Protein Quantity and Quality Predict the Breadmaking Quality of South African Wheat?

Effect of allelic variation at the Glu-3/Gli-1 loci on breadmaking quality parameters in hexaploid wheat (Triticum aestivum L.)

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