The interrelationships between wheat quality, composition, and dough rheology for a range of Western Canadian wheat cultivars

Tozatti, Patricia; Güldiken, Burcu; Fleitas, María Constanza; Chibbar, Ravindra N.; Hucl, P.; Nickerson, Michael T.

doi:10.1002/cche.10324

Cited by 9 publications

(10 citation statements)

References 35 publications

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“…These results found in the present work were higher than those found by Tozatti et al. (2020) who studied 25 western Canadian wheat cultivars (GI varied from 59.8 to 99), and results are in agreement with those presented by Siddiqi et al. (2020), who evaluated different wheat cultivars from north India (DG ranged from 23.46% to 43.04% and WG ranged from 8.28% to 15.00%).…”

Section: Resultssupporting

confidence: 90%

“…Environmental conditions, genotype, agronomic characteristics, crop management practices, and their interactions influence quality, processing, performance, end‐use products, and nutritional characteristics of both wheat grain and flours (Bhatta et al., 2017; Tozatti et al., 2020). Concerning technological properties, wheat genotype has a stronger effect on grain hardness and gluten proteins composition, while environmental conditions have a stronger influence on protein and mineral contents (Johansson, Branlard, et al., 2020; Johansson et al., 2013; Malik et al., 2013).…”

Section: Introductionmentioning

confidence: 99%

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Brazilian Cerrado wheat: Technological quality of genotypes grown in tropical locations

Oliveira

Alves

Gutkoski

et al. 2021

Food Processing Preservation

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Brazilian Cerrado wheat has emerged as an alternative to expand a new agricultural frontier in tropical areas. In this study, technological quality of 34 samples grown in five locations situated in the Cerrado Mineiro was evaluated in terms of their grain, flour, and starch properties. Damaged starch was positively (p < .05) correlated with Single Kernel Characterization System parameters (r = 0.578) and pasting properties (r = 0.761), and negatively (p < .05) correlated with enthalpy (r = −0.400) and relative crystallinity (r = −0.379). The irrigation system strongly influenced the starch characteristics, rheological, and pasting properties. Piumhi location showed the highest mean of resistant starch (0.80 g/100g), bringing an interesting prebiotic appeal to these samples. Gluten index (mean = 90.6) and damaged starch (mean = 5.0%) values showed that genotypes present suitable standards for bakery products. This pioneering study highlights promising agronomic materials for cultivation in the Brazilian Cerrado region, which has great potential to produce tropical wheat. Practical applications Wheat is the second most significant staple grain after maize, constituting a strategic role in food security to the world economy. In Brazil, more than 90% of wheat is grown in traditional areas that include subtropical climates. In this scenario, Brazilian Cerrado has been standing out as a potential region for wheat cultivation to produce improver wheat class that is the main consumer‐driven market. Wheat culture has been adapted under Cerrado conditions after massive investments regarding genetic improvement and integrated soil–water–nutrient–plant practices that allow high grain productivity. Thus, the characterization of wheat grain associated with flour rheological evaluation and starch profile is effective in predicting processing behavior and applicability in different bakery products. The results showed that irrigation system strongly influenced the rheological and pasting properties of starch. These samples showed suitable contents of dry gluten (11%–14%) and damaged starch (4.5%) for bakery products development.

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Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Brazilian Cerrado wheat: Technological quality of genotypes grown in tropical locations

Oliveira

Alves

Gutkoski

et al. 2021

Food Processing Preservation

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“…Protein and gluten properties, in particular, significantly impacted dough strength measurements. Cultivars displaying stronger gluten strengths may result in dough with better dough-handling properties ( Tozatti et al, 2020 ). Falling number (FN) and protein concentration were highly influenced by environment, whereas for SV, hardness, water absorption (WA), and loaf volume genotypes accounted for more than 60% of total variation.…”

Section: Introductionmentioning

confidence: 99%

Current Situation and Key Parameters for Improving Wheat Quality in China

Xue

et al. 2021

Front. Plant Sci.

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Processing quality of winter-wheat is affected by genotype, environmental conditions, and crop husbandry practices. In the present study, a data set of 17 quality-related traits for 211 main winter-wheat varieties in China during 2006 to 2018 was extracted from China Wheat Quality Report. Analysis was carried out to evaluate the quality status and variations, to reveal correlation between quality-related traits, as well as to identify key influencing factors. Results indicated that the quality indicators of medium-gluten or medium-strong-gluten wheat varieties were acceptable, whereas those of weak- and strong-gluten wheat varieties were far below national standard, especially hardness index (HI), crude protein content (CPC), wet gluten content (WG), and water absorption for weak-gluten wheat and sedimentation value (SV), stability time (ST), and stretch area (SA) for strong-gluten wheat, respectively. Correlation analysis showed that WA, WG, development time, HI, CPC, falling number, ST, and tractility directly affected the overall quality of winter-wheat. CPC, SV, and WG in medium-gluten wheat had no significant correlation with the processing quality of noodles score, whereas gluten index significantly correlated with noodle score (P < 0.001). This implied that protein quality might play a more important role than protein quantity in determining medium-gluten wheat quality. Furthermore, analysis of variance showed that genetic characteristics (cultivars) had significant influences on the restriction indexes (SV, ST, and SA) of strong-gluten wheat, whereas genetic characteristics, environment conditions, and crop growing practices (cultivars, locations, and years) significantly affected the restriction indexes (HI, CPC, WG, and WA) of weak-gluten wheat. The results suggest that improvement of Chinese strong-gluten wheat should mainly focus on cultivating new varieties. As to weak-gluten wheat, cultivation and husbandry practices should be paid more attention to limit undesired high grain protein content.

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“…Seventeen dough parameters were obtained from mixograph curve for the wheat genotype Mirakel grown in the C year (Figure 7). The parameters are (1) initial slope (A1/T1), ( 2) initial width (A1−B1), ( 3) initial buildup (A2−A1), ( 4) time 1-2 (T2−T1), ( 5) initial build width (A2−B2)−(A1−B1), ( 6) buildup (A3−A2), ( 7) peak time (T3), ( 8) peak width (A3−B3), ( 9) peak height ((A3+B3)/2), (10) width build (A3−B3)−(A2−B2), (11) break down (A3−A4), ( 12) end width (A5−B5), ( 13) end height ((A5+B5)/2), ( 14) area below (A1−A5), (15) area within (area between A1−A5 and B1−B5), ( 16) IHTP (integrated height to the peak), and (17) water absorption (obtained according to Wikström and Bohlin [14]). The process of mixing dough was divided into three phases, designated as water absorption (parameters 1-5), dough development (parameters 6-10), and break down of dough (parameter 11) [14,50].…”

Section: Conflict Of Interestmentioning

confidence: 99%

Wheat quality under a climate spell : a focus on protein, physico-chemical and growth characteristics evaluated by innovatively combined approaches

Lama¹

2023

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The quality of bread is largely determined by the gluten protein concentration and composition, both greatly influenced by environmental factors such as heat and drought. Future climate in Sweden is expected to fluctuate severely, affecting gluten proteins and the production of bread wheat, as well as future availability of food. The thesis aimed to enhance knowledge of the effect of varying climates on the gluten protein quality in Swedish wheat and to evaluate new methods for yield and gluten protein screening in order to assist in future wheat breeding programs. In this thesis, plant growth-yield traits and gluten protein quality in flour and dough were studied in Swedish wheat of varying genetic backgrounds and imported varieties, all grown in diverse environments in Sweden. Red-green-blue (RGB) imaging and analytical chromatography tools, such as size exclusion high performance liquid chromatography (SE-HPLC) and mass spectrometry (LC-MS/MS), as well as near infrared spectroscopy (NIR) were used to study wheat plants and flour materials. A mixograph was used to prepare dough in this study. Robust flour sedimentation methods, such as swelling index of glutenins (SIG) and solvent retention capacity (SRC), were used to examine the gluten protein characteristics of wheat flour from varying growing environments and were compared to industrial flour screening methods. The results show that the combined heat-drought stresses negatively affected biomass, yield and thousand-kernel weight (TKW) in the wheat studied. During extreme heat and prolonged drought, higher amounts of large polymeric gluten proteins (%UPP) were observed in the spring wheat flours in both field and controlled growth environments. Total extractable gluten protein (TOTE) was higher in the wheat genotypes grown in the cool climate in the field and combined heat-drought stress in the greenhouse. No difference in optimum dough mixing time in wheat from different years was observed. Dough mixing time, together with the gluten protein parameters (%UPP and TOTE) could be promising traits for gluten stability evaluation in varying climates. RGB imaging in combination with SE-HPLC can be useful in screening stable wheat genotypes for yield and gluten quality in varying climates. A combination of robust small-scale sedimentation tests to assess wheat flour suitability for bread-making, SIG in diluted lactic acid, SRC and SE-HPLC can be effectively used for efficient screening of wheat resilient to climate change. The new set of combined methods that include plant imaging, flour sedimentation, analytical chromatography and NIR, is of the greatest interest for both breeding and breadbaking industries to evaluate wheat in a changing climate.

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The interrelationships between wheat quality, composition, and dough rheology for a range of Western Canadian wheat cultivars

Cited by 9 publications

References 35 publications

Brazilian Cerrado wheat: Technological quality of genotypes grown in tropical locations

Brazilian Cerrado wheat: Technological quality of genotypes grown in tropical locations

Current Situation and Key Parameters for Improving Wheat Quality in China

Wheat quality under a climate spell : a focus on protein, physico-chemical and growth characteristics evaluated by innovatively combined approaches

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