Starch granule size distribution of hard red winter and hard red spring wheat: Its effects on mixing and breadmaking quality

Park, Seok-Ho; Wilson, J. D.; Seabourn, Bradford W.

doi:10.1016/j.jcs.2008.07.011

Cited by 91 publications

(65 citation statements)

References 47 publications

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“…A positive correlation was obtained between these parameters in the case of heat (r = 0.597) and drought + heat (r = 0.80) for a sample number of n = 5, which was fairly close, but not significant. In contrast, Park et al (2009) reported an inverse correlation between the protein content and B-type starch granules. It seems that starch granule size distribution is a unique property that affects the physicochemical properties of wheat, flour, and breadmaking properties in conjunction with its counterpart, protein (Park et al 2009).…”

Section: Resultsmentioning

confidence: 82%

Quality of winter wheat in relation to heat and drought shock after anthesis

et al. 2011

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Balla K., Rakszegi M., Li Z., Békés F., Bencze S., Veisz O. (2011): Quality of winter wheat in relation to heat and drought shock after anthesis. Czech J. Food Sci., 29: 117-128.Raw material quality, which is influenced not only by the protein content, insoluble protein polymers, and gluteninto-gliadin ratio but also by the starch granule size, is very important for the quality of bakery products. This study investigated the effect of high temperature and drought (during grain-filling) on the quality and components yield of five winter wheat varieties. Drought and drought + heat were found to have a much greater influence on the yield and quality than heat stress alone. Averaged over the varieties, the yield losses were 57% after drought, 76% after drought + heat, and only 31% after heat stresses. The reductions in the unextractable polymeric protein fraction and glutenin-to-gliadin ratio indicated a poorer grain yield quality, despite the higher protein content. Quality deterioration was observed after drought or drought + heat, while high temperatures alone resulted in no change or in a better ratio of protein components. A significant negative correlation was observed between starch granule size and relative protein content after drought, demonstrating that this parameter contributes, together with protein, to the baking quality of the flour. Wheat varieties with satisfactory genetic traits are essential for the production of high quality wheat. Certain quality parameters vary over a very wide range in individual breeding lines. This broad genetic variability is demonstrated by the fact that the protein content ranges from 10-17%, the gluten content from 20-45%, the grain hardness from 10-85, the falling number from 60-450, and the farinograph index from C2 to A1. These differences in quality also depend on the soil, nutrient supplies, standard of plant protection, and other agronomic factors. The weather conditions during the growing season, especially the rainfall quantity and temperature, have a substantial influence on the plant metabolic processes, and thus on wheat quality.

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Section: Resultsmentioning

confidence: 82%

Quality of winter wheat in relation to heat and drought shock after anthesis

et al. 2011

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“…Characteristics such as amylose content and starch granule size distribution influence the starch degradation degree (Stevnebø, Sahlström, & Svihus, 2006), pasting behavior (Shinde, Nelson, & Huber, 2003), and viscosity and gelatinization temperatures (Ao & Jane, 2007). These properties are important in the commercial starch industry (Shinde et al, 2003) as well as in the bread-making industry (Park, Wilson, & Seabourn, 2009). …”

Section: Introductionmentioning

confidence: 99%

Physicochemical characterization of starch from hexaploid triticale (X TriticosecaleWittmack) genotypes

Cornejo-Ramírez

Cinco-Moroyoqui

Ramírez-Reyes

et al. 2015

CyTA - Journal of Food

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The starch granules of complete and substituted triticale genotypes were analyzed for morphology and size distribution using scanning electron microscopy (SEM) and laser diffraction, respectively. A quantitative comparison of total carbohydrate, starch, and amylose contents was also performed. The results showed that the complete triticales contained 8.8% more total carbohydrate content and 13.8% more starch content than the substituted ones. No significant differences in the average amylose content (22.8%) were observed between the two sets of triticales. However, the A-and B-type starch granules of the substituted triticales showed significant differences in amylose content. Starch granule distribution profiles showed that the sizes of the A-and B-type starch granules of complete triticales were larger (in the range of 18-41 μm and 2-13 μm, respectively) than those of substituted triticales (in the range of 8-38 μm and 0.5-6 μm, respectively). This study demonstrated that the starch in triticale genotypes differs in physicochemical properties.Keywords: triticale; SEM; laser diffraction; starch; amylose; carbohydrate Se analizaron los gránulos de almidón de genotipos de triticales completos y sustituidos en morfología y distribución de tamaño utilizando microscopía electrónica de barrido (SEM, por sus siglas en inglés) y difracción láser, respectivamente. Se realizó una comparación cuantitativa del contenido de carbohidratos totales, almidón y amilosa. Los resultados mostraron que los triticales completos contienen 8,8% más en contenido de carbohidratos totales y 13,8% más de contenido de almidón que los triticales sustituidos. No se observaron diferencias significativas en el contenido de amilosa (promedio 22,8%), sin embargo, los gránulos de almidón tipo-A y tipo-B de los triticales sustituidos mostraron diferencias significativas en el contenido de amilosa, pero no los respectivos gránulos de los triticales completos. El análisis del perfil de distribución de los gránulos de almidón mostró que los gránulos de almidón tipo-A y tipo-B de los triticales completos son de mayor tamaño (rango de 18-41 μm y 2-13 μm, respectivamente) que el de los triticales sustituidos (rango de 8-38 μm y 0,5-6 μm, respectivamente). Se concluye que el almidón de los genotipos de triticales difieren en las propiedades fisicoquímicas estudiadas.

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“…Although significant achievements have been made in production of wheat yield over the past several decades, requirements for higher-quality wheat have also increased as life styles have improved (Park et al, 2006(Park et al, , 2008. Two main factors determining wheat quality are plant variety and growth environment (Sairam et al, 2002;Torbica et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Responses of physiological parameters, grain yield, and grain quality to foliar application of potassium nitrate in two contrasting winter wheat cultivars under salinity stress

Zheng

Simmons

et al. 2010

Z. Pflanzenernähr. Bodenk.

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An experiment was conducted to test whether foliar application of KNO 3 on wheat in the heading stage could reduce salinity-induced injuries, produce high grain yield, and improve grain quality. Salt-resistant DK961 and salt-sensitive JN17 wheat cultivars under 0 or 100 mM-NaCl conditions were foliarly watered with distilled water or a 10 mM-KNO 3 solution. The four treatments included: T 1 (CK 1 ), 0 mM NaCl + distilled water; T 2 , 0 mM NaCl + 10 mM KNO 3 ; T 3 (CK 2 ), 100 mM NaCl + distilled water; T 4 , 100 mM NaCl + 10 mM KNO 3 . The results indicate that there were no differences (p > 0.05) in plant growth, grain yield, and grain quality between T 2 and T 1 in both cultivars, but these response variables were significantly lower in T 3 than in T 1 . K + : Na + ratio, chlorophyll content, photosynthetic capacity, grain yield, flour yield, water absorbance, ash content, dough-development time and dough-stability time were significantly higher in T 4 than in T 3 , while protein concentration, wet-gluten concentration, and antioxidant enzyme activities were lower. Although foliar application of KNO 3 on JN17 enhanced plant growth, grain yield, and grain quality, these parameters were still lower in T 4 than in T 1 . Our findings suggest that cultivating the salt-resistant wheat cultivar combined with foliar application of KNO 3 at heading stage may alleviate salinity injuries and produce higher grain yield and better grain quality under saline conditions.

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Starch granule size distribution of hard red winter and hard red spring wheat: Its effects on mixing and breadmaking quality

Cited by 91 publications

References 47 publications

Quality of winter wheat in relation to heat and drought shock after anthesis

Quality of winter wheat in relation to heat and drought shock after anthesis

Physicochemical characterization of starch from hexaploid triticale (X TriticosecaleWittmack) genotypes

Responses of physiological parameters, grain yield, and grain quality to foliar application of potassium nitrate in two contrasting winter wheat cultivars under salinity stress

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