Solvent Retention Capacities of Irrigated Soft White Spring Wheat Flours

Abstract

The solvent retention capacity (SRC) test uses the ability of flour to retain a range of solvents as a means of evaluating multiple aspects of wheat (Triticum aestivum L.) quality: pentosan content, starch damage, gluten strength, and general water retention. To assess the utility of the SRC in cultivar evaluation, 26 soft white spring wheat genotypes were produced in seven irrigated environments, and milling and baking quality parameters for these genotypes were determined. Solvent (water, 500 g kg−1 sucrose, 50 g kg−1 sodium carbonate, and 50 g kg−1 lactic acid) retention capacities of flours effectively differentiated genotypes across environments. Flour protein concentration and sucrose SRC together effectively modeled sugar snap cookie diameter. Flour extraction and sodium carbonate SRC were negatively correlated. Whole grain measurements, including near‐infrared hardness, single kernel hardness, and sodium dodecyl sulfate (SDS) sedimentation volume were correlated with SRC values. The SRC test is a promising method for evaluating soft wheat genotypes on the basis of their underlying biochemical flour characteristics, independent of flour protein concentration.

Effect of flour particle size and damaged starch on the quality of cookies

“…The results were in concordance with several authors who reported negative correlations between AWRC and spread ratio (Leon et al 1996;Kissel and Lorenz 1976;Abboud et al 1985). Guttieri et al (2001) found that cookie diameter and top grain score is negatively correlated with sodium carbonate, sucrose, and lactic SRC.…”

“…Millers are of the opinion that granulation is very important in the production of quality flour. It has been suggested that flour particle size, damaged starch and protein quality and quantity have effects on the baked products (Guttieri et al 2001). Hard wheat is more difficult to reduce to flour-sized particles.…”

Quantitative trait loci associated with soft wheat quality in a cross of good by moderate quality parents

“…A study of the influence of storage protein alleles on quality traits determined that HMW glutenin alleles encoded at Glu-A1 and Glu-B1 cause significant differences in quality parameters related to gluten strength (extensibility and strength), flour yield, and FP while HMW glutenin subunits Glumx2 + Glumy12, Glumx3 + Glumy12, and Glumx4 + Glumy12, Glumx2 + Glumy12 at the Glu-m1 locus, have no effect on extensibility, strength, flour yield, FP, and mixograph parameters (Igrejas et al, 2002). In our study gluten strength functionality measured by LA was independent to the other SRC tests, yet these traits have been reported to be positively associated (Guttieri et al, 2001). The lack of correlation observed in our study was probably because LA is a specific test for the glutenin network swelling behavior (Kweon et al, 2011).…”

“…However, in a study of three soft wheat populations, just one population showed a positive correlation (0.47) between these traits (Guttieri & Souza, 2003). Lack of association of these two traits was also observed in a study of soft white wheat (Guttieri et al, 2001). This association of LA and FP has been explained by the effect of HMW glutenin subunits, which are part of the total FP.…”

“…The LA SRC is a particularly useful measure as it assesses gluten strength and can be adjusted for the quantity of protein (adjusted LA, or ADLA) so that it relates to protein quality (Gaines, 2000). Soft wheat with high LA values have strong gluten and are suited for crackers and flat bread, while those with low LA have weaker gluten and are best suited for pastries (Guttieri et al, 2001). The LA SRC has particular relevance to soft wheat as identity-preserved programs for strong-gluten soft red winter wheat exist in the eastern US (Kweon et al, 2011).…”