The Influence of Recovery Temperature on the Effects of a Brief Heat Shock on Wheat. III. Grain Protein Composition and Dough Properties

Stone, P. J.; Gras, P. W.; Nicolas, Marc E.

doi:10.1006/jcrs.1996.0080

Cited by 52 publications

(38 citation statements)

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“…A relative increase in protein (10.5% on average) could also be observed in the grain of the heat-stressed plants (Figure 2A), but this was generally not as severe as in the drought-stressed plants (23.2%). Other authors also noted an increase in this parameter at high temperature (Ciaffi et al 1996;Stone et al 1997;Bencze et al 2004). This increase in protein content, however, was not associated with a better grain quality, as indicated by the decrease in the Zeleny index ( Figure 2B) and the deterioration in the gluten protein composition (Figure 3).…”

Section: Resultsmentioning

confidence: 94%

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: 94%

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

et al. 2011

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“…Autores como BLUMENTHAL et al [7], STONE, GRAS & NICOLAS [54], UHLEN et al [62], JOHNSON, KHAN & SANCHEZ [31], KOLDERUP [32], SPIERTZ [53], SCHIPPER [50] e RAO et al [47] encontraram correlações positivas entre temperatura, durante os estádios iniciais de enchimento de grãos e, conteúdo de proteínas.…”

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“…Verificaram que houve redução no peso de mil grãos (17% em relação à testemunha), no tempo de desenvolvimento (13%) e na relação glutenina/gliadina (7%) e acréscimo no teor de proteínas (17%), na resistência à quebra (17%), na máxima resistência no pico (7%) e no conteúdo de lipídios (7%). [54] estudaram os principais efeitos e possíveis interações de temperatura moderadamente elevada (20 -32ºC) e muito elevada (> 32ºC), durante o enchimento de grãos, na composição da proteína, usando SE-HPLC (cromatografia líquida de alta eficiência por exclusão molecular). O efeito de temperatura elevada durante a maturação de trigo na mistura da massa foi determinado no mixógrafo.…”

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Influência das temperaturas mínima e máxima em características de qualidade industrial e em rendimentos de grãos de trigo

Guarienti¹,

Ciacco

Cunha³

et al. 2004

Ciênc. Tecnol. Aliment.

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“…But we did not reach similar conclusions in our experiment, which might be related to different crop varieties selected. Extensive studies indicate that gliadin plays a primary role in determining the extensibility of dough, while glutenin is an important influence factor for dough elasticity; albumin and globulin contents represent the nutrient quality of proteins (Stone et al, 1997;Wesley et al, 2001). The effect on grain quality of rice requires further analysis by considering the crop yield.…”

Section: Discussionmentioning

confidence: 99%