Breadmaking Quality Of Wheat Research Articles

Einfluss differenzierter Stickstoffdüngung auf Kornertrag und Backqualität von Winterweizen: (Effect of different nitrogen fertilization on yield and bread-making quality of winter wheat)

In the “International Long-term Organic Nitrogen Fertilization Experiment” (IOSDV) the organic and mineral fertilization showed a distinct influence on yield formation and quality parameters of winter wheat, though modified by annual weather conditions. Grain yield was affected by annual weather conditions in the first place, followed by mineral N-fertilization and organic fertilization respectively. This result was due to soil conditions at the experimental site. Dry periods during the stages of spikelet formation and flowering formation, which were caused by water deficiency, reduced the yield components strongly. The yield optimum was reached at the level of 110 and 160 kg ha−1 mineral N on the sandy soil at the location of Berlin-Dahlem. The highest nitrogen level caused non effective or slight yield depressions, especially in the “green, straw and sugar beet leaf manure” fertilization system. Organic N-fertilization (farm yard manure, straw, green manure and beet leaf fertilization) led to significant increases of winter wheat yield in the course of which biggest differences were observed when combined mineral N-fertilization was missing. The bread-making quality of B-wheat variety Flair was primarily dependent on mineral N-fertilization. Necessary values for bread wheat were predominantly obtained only, when mineral N-fertilization rates of 110 – 160 kg ha−1 were applied. Organic N-fertilization – especially farmyard manure – improved the bread-making quality of wheat as well in treatments without mineral-N as in combination with mineral-N-fertilization.

Genetic diversity in Hordeum chilense Roem. et Schult. germplasm collection as determined by endosperm storage proteins

Hordeum chilense Roem. et Schult. shows interesting characteristics for breeding, such as disease or pest resistance and has high variability for endosperm storage proteins, valuable for the improvement of the breadmaking quality of both tritordeum and wheat. Knowledge of the genetic structure and the level of H. chilense genetic diversity within its distribution zone may be important to decide on breeding strategies as well as management procedures. The pattern of genetic variation within and among different regions of the distribution area of H. chilense, was analysed by endosperm storage proteins (gliadin and low-molecular- weight glutenin subunits). Several analyses were performed including AMOVA, direct correlation between phenotypic and geographic distance matrices and spatial genetics differentiation. Most genetic diversity was caused by differences among individuals within a population, although all the analyses performed suggest the existence of a low degree of differentiation within regions. Correlation values between phenotypic and geographic distances were low but significant. The spatial genetics analysis revealed that the average phenotypic distances of each of the spatial distance class were not lower (or higher) than that expected by chance. These results are explained by their neutral behaviour towards a selection of endosperm storage proteins and could be very useful in optimising future sample collecting strategies.

Novel genes on chromosome 3A influencing breadmaking quality in wheat, including a new gene for loaf volume, Lvl 1

It is proposed that a single gene, Lvl 1, can explain variation in Chorleywood Bread Process loaf volume, crumb colour and score in bread wheat ( Triticum aestivum L.). The gene is located on the long arm of chromosome 3A about 30–40 cM from the centromere. It is possible that the Lvl 1 gene also determines gel-protein weight, although this could be the effect of a closely associated gene. A quantitative trait locus, which is likely to be a single gene controlling Hagberg Falling Number, was also located close to the centromere. Finally, the location of a gene (or genes) affecting gel-protein G′ (elastic modulus) could not be established but it may be located distally on the long arm, but proximal to the marker Xgwm 480.

Effect of preharvest applied herbicides on breadmaking quality of hard red spring wheat

AbstractCertain herbicides can be applied prior to harvest for weed control in wheat. Research was conducted to determine the effect of preharvest applications of glyphosate, paraquat and metsulfuron + 2, 4‐D on grain, flour and the breadmaking quality of hard red spring wheat. Herbicides were applied at soft dough (SD), ∼500 g kg−1 kernel moisture and hard dough (HD), ∼350 g kg−1 kernel moisture stages of ‘Parshall’ hard red spring wheat. Test weight was reduced 1.3 and 2.3 kg hl−1, 1000 kernel weight was reduced 3.5 and 4.5 g, and large kernel content was reduced 230 and 280 g kg−1 by glyphosate and paraquat respectively when applied at SD. Metsulfuron + 2, 4‐D did not affect physical grain quality. Glyphosate and paraquat applied at SD and HD increased gluten index two to eight units. Metsulfuron + 2, 4‐D reduced the gluten index four units when applied at SD. Dough mixing stability was increased 1.7 min by glyphosate applied at SD or HD, and by paraquat applied at SD. Dough mixing time during bread making was 0.5 min longer with flour from wheat treated with glyphosate and was 0.4 min shorter with flour from wheat treated with Metsulfuron + 2, 4‐D at SD. Loaf volume, symmetry and crumb score were not affected by herbicide treatments. Copyright © 2004 Society of Chemical Industry

Achievement by Breeding of Winter Wheat Varieties with Improved Bread-Making Quality

The bread-making quality of wheat depends on the grain protein content and composition, which is accompanying with yield depression. Our research, demonstrated that only a small part of protein variation can be explained by variation of yield (r 2 = 0,128), which provide a solid evidence that simultaneous progress in breeding for elevated protein and grain yield is possible. The genotype x environment interaction was made by ANOVA and permitted the estimation of percentage contributions of different sources of variance involved in phenotypic expression of wheat bread-making quality parameters. Indeed, the heritability coefficients were small for protein content (H=0,37), but large enough for sedimentation index (H=0,89), gluten content (H=0,66), deformation index (H=0,52), and loaf volume (H=0,58). By using of high quality genotypes as parents for crosses in the wheat-breeding program at Agricultural Research Station Turda, we have released in the last 10 years, three quality improved winter wheat varieties (Apullum, Turda 95, and Turda 2000). Also, some new promising high quality lines (T51-97, T53-97, and T95-97) that combine superior agronomical characteristics and acceptable productivity with excellent gluten properties have been developed.

The Relative Amounts of HMW Glutenin Subunits of OS Wheat Cultivars in Relation to Bread-Making Quality

Qualitative and quantitative variation of high molecular weight (HMW) glutenin subunits is very important for wheat bread-making quality. The aim of this investigation was to estimate the relative amounts (%) of HMW glutenin subunits in OS winter wheat cultivars and their contribution to bread-making quality by SDS-PAGE and scanning densitometry. In this paper 10 winter wheat cultivars created at Agricultural Institute Osijek (OS) and cultivar Divana (Jost-Sjeme, KriŽevci), as Croatian standard improver, were investigated. The wheat quality evaluation was done by indirect parameters, rheological properties of dough and baking test. The quantitative analysis of HMW glutenin subunits have demonstrated that subunits encoded at Glu-D1 locus (Dx2, DylO and Dyl2) were the dominant components. Subunit Axl and subunits encoded at Glu-B1 locus (Bx7, By8 and By9) were the minor ones. The proportion of subunit Dx5 depends on presence of subunit Ax1. When subunit Axl was present (1 7+9 5+10) the proportion of subunit Dx5 was approximately 50% reduced. The positive correlation between the relative amounts of the y-type HMW glutenin subunits and extensographic resistance and energy of dough, loaf volumes and appearance of bread (h/d) was found. That indicates that the y-type HMW glutenin subunits are more important for bread-making quality of investigated cultivars than the x-type. This investigation has indicated that the presence of HMW glutenin subunit 1 and both the presence and proportion of subunits 5+10 contributes to very good and good bread-making quality, while good bread-making quality of cultivars with subunits N 7+8(9) 2+12 is due to higher proportion of subunits at Glu-D 1 locus.

The influence of leaf rust resistance genes Lr29, Lr34, Lr35 and Lr37 on breadmaking quality in wheat

Leaf rust, caused by Puccinia triticina, is considered one of the most important diseases of wheat. In South Africa the genes Lr29, Lr34, Lr35 and Lr37 confer effective resistance to leaf rust, qualifying them for use in cultivar improvement. To study possible secondary effects of these genes, a collection of BC6 lines containing each of the genes singly, was evaluated for breadmaking quality. The recurrent parent Karee, and Thatcher NILs used as resistance donors in the primary crosses, as well as Thatcher, were included as checks. The presence of Lr29, Lr34, Lr35 and Lr37 caused a significant increase in flour protein and water absorption. For most of the other characteristics the NILs performed statistically similar to the recurrent parent. Some sib lines performed significantly better than others, emphasising the value of selecting for improved quality among backcross lines.

Genetic analysis of bread‐making quality in wheat and spelt

AbstractBread‐making quality in wheat and spelt reflects the combination of several, mostly quantitatively inherited parameters. The aim was to find molecular markers linked to quantitative trait loci (QTL) for quality parameters. Zeleny sedimentation values (Zel), protein (Prot), kernel hardness (KH) and 1000‐kernel weight (TKW) of 226 F5 recombinant inbred lines (RILs) from a cross between wheat and spelt were assessed in different environments. The dough properties of 204 RILs were assessed with an alveograph. Based on a genetic map of 187 loci, nine QTL were found for Zel and Prot, explaining 47% and 51% of the phenotypic variance, respectively. Fifty‐four per cent of the variance was explained by 10 QTL for KH and eight for TKW. For the alveograph parameters 10 QTL were found for baking strength, nine for tenacity, seven for configuration ratio, and four for elasticity index and extensibility. The phenotypic variance explained ranged from 25% to 48%. The population mean of the dough parameters was shifted towards the spelt parent. It is concluded that non‐additive effects are crucial in the expression of high bread‐making quality of wheat. The consequences for wheat and spelt breeding programmes are discussed.

Introduction of high molecular weight glutenin subunits 5 + 10 for the improvement of the bread‐making quality of hexaploid triticale

AbstractIn an earlier study, chromosome 1D of the hexaploid breadwheat cultivar ‘Chinese Spring’ was introduced into hexaploid triticale to improve its bread‐making quality. That specific chromosome, 1D, carried the a allele at the Glu‐D1 locus coding for high molecular weight (HMW) glutenin subunits 2 + 12, and since subunits 2 + 12 are associated with poor bread‐making quality in wheat, in the present study hexaploid 1D substitution triticale was crossed with octoploid triticale with the d allele at the Glu‐D1 locus encoding HMW glutenin subunits 5 + 10. Following backcrosses to different triticale varieties, 1D substitution lines were established that had Glu‐D1 allele a or d in an otherwise genetically similar background, and the influence of these two different alleles on bread‐making quality of hexaploid triticale was compared. The agronomic performance of 76 selected lines was evaluated in a field trial. The Zeleny sedimentation value was determined as a parameter for bread‐making quality, and related to the presence of chromosome 1D, the different glutenin alleles and the nature of the substitution. The presence of chromosome 1D had a significant and positive effect on the Zeleny sedimentation value, but the difference between the two glutenin alleles 2 + 12 and 5 + 10 was not as obvious as in wheat. Owing to its high cytological stability and minimal effect on agronomic performance, substitution 1D(1A) appears to be the most desirable one to use in triticale breeding.

Effects of Increase in .ALPHA.-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat.

The effects of increase in α-amylase and endo-protease activities during germination on the deterioration of the breadmaking quality of hard wheat were examined using three varieties with different strengths of gluten: VictoriaINTA, Harunoakebono, and Leader. The results are summarized as follows: (1) The degradation of the breadmaking quality of flour damaged in germination differed greatly according to the gluten strength of each variety. VictoriaINTA, which has extra-strong gluten, was more tolerant of the germination damage than the other varieties with strong gluten. (2) The degradation of specific loaf volume, which is caused by lowering the gas retention of the dough, was the result of the softening of the dough that was observed as a decrease in the mixing peak time and the breaking force of the dough. (3) The α-amylase and endo-protease activities of flours did not seemed to influence the breadmaking quality, although there was a considerably high correlation between endo-protease activity of whole wheat flour and breadmaking quality. From these results, it would seem that the main reason that flour damaged during germination degrades breadmaking quality is the endo-protease in the wheat grain, which already causes partial gluten decomposition. Accordingly, it might be better to examine the endo-protease activity of whole wheat flour at harvest ripeness in order to estimate the value of breadmaking quality within the hard-wheat breeding system.

Breadmaking Quality Estimation By Fast Spectrophotometric Method

ABSTRACTA fast method to estimate wheat breadmaking quality diminution as a result of excessive thermal treatment during drying is proposed. Proteins that remain in soluble after drying were extracted with a solution of phosphoric acid plus ethanol, and colorimetrically quantified after dyeing with Coomassie Brilliant Blue G and measuring at 595 nm. A decrease in absorbance values indicates a decrease in loaf volume and breadmaking quality. The application of the proposed technique required ≈30 min.

Molecular marker-assisted selection of HMW glutenin alleles related to wheat bread quality by PCR-generated DNA markers

While quality in hexaploid wheat (Triticum aestivum L. em Thell.) is a very complex trait, it is known that the water-insoluble gluten proteins are responsible for the elasticity and chohesiveness (strength) of dough and are therefore important determinants of breadmaking quality. High-molecular-weight (HMW) glutenin subunits encoded by genes on the long arm of group 1 chromosomes have been associated with gluten strength, and a portion of the variability between cultivars can be attributed to glutenin subunit composition. Good or poor wheat breadmaking quality is associated with two allelic pairs at the Glu-D1 complex locus, designated 1Dx5–1Dy10 and 1Dx2–1Dy12, respectively. Among the HMW glutenin subunits encoded at Glu-B1, Bx7 is quite common, being associated with either of two subunits, By8 or By9. Both allelic pairs contribute moderately well to good breadmaking quality by increasing dough elasticity. Glutenin subunit screening is accomplished using electrophoresis (SDS-PAGE). In this paper, I report the development of an alternative screening method based on glutenin genes themselves using the polymerase chain reaction (PCR). This easy, quick and non-destructive PCR-based approach is an efficient alternative to standard procedures for selecting bread-wheat genotypes with good breadmaking characteristics.

QTL analysis of bread-making quality in wheat using a doubled haploid population

A set of 187 doubled haploid lines derived from the cross between cvs. Courtot and Chinese Spring was explored for QTLs for three bread-making quality tests: hardness, protein content and strength of the dough (W of alveograph). The scores of the parental lines were quite different except for protein content, and the population showed a wide range of variation. About 350 molecular and biochemical markers were used to establish the genetic map, and technological criteria were evaluated in 1 to 3 years. QTL detection was performed by the ”marker regression” method. The most significant unlinked markers were used in the model as covariates, and the results were tested by bootstrap resampling. For hardness, we confirmed a previously tagged major QTL on chromosome 5DS, and two additional minor QTLs were found on chromosome 1A and 6D, respectively. For protein content two main QTLs were identified on chromosomes 1B and 6A, respectively. For W, three consistent QTLs were detected: two at the same location as those for hardness, on chromosomes 1A and 5D; the third one on chromosome 3B. Therefore, it appeared that except for the Glu-1A locus, storage protein loci were not clearly involved in the genetic control of the criteria studied in the present work. Despite the reasonable size of the population no QTL with interactive effects could be substantially established as measured. All computations were carried out using home-made programmes in Splus language, and these are available upon request.

Effects of cultivar and soil fertility on grain protein yield, grain protein content, flour yield and breadmaking quality of wheat

Effects of cultivar and soil fertility on grain protein yield, grain protein content, flour yield and breadmaking quality of wheat

Effects of cultivar and soil fertility on grain protein yield, grain protein content, flour yield and breadmaking quality of wheat

Grain protein content affects the flour yield and breadmaking characteristics of wheat (Triticum aestivum L). In this study, grain protein yield, grain protein content, flour yield and loaf volume were quantified for four wheat cultivars (Inia, Carina, Kariega and SST 86) grown under six different soil fertility regimes in a long-term fertilisation and irrigation experiment at the University of Pretoria. The experimental design was a randomised complete block replicated four times, with fertility as the main plots and cultivars as the subplot treatments. Grain protein yield, flour yield, loaf volume and mixograph dough peak mixing time varied among cultivars and soil fertility situations. Grain protein content differed among cultivars, but mixograph water absorption and dough characteristics did not differ. The highest grain protein yield was 873 kg ha−1 for Carina and the lowest 527 kg ha−1 for SST 86. Grain protein content averaged 131 g kg−1 for Carina and 122 g kg−1 for Kariega. Breadmaking performance showed that in a well-balanced soil fertility situation, Kariega produced 1025 cm3 of loaf volume while Inia averaged 950 cm3. Grain protein yield increased with increasing soil fertility, but grain protein content, flour yield, loaf volume, water absorption and mixograph peak mixing time varied with soil fertility. The interaction between cultivar and soil fertility was significant for grain protein yield, grain protein content, flour yield, loaf volume and water absorption but not dough peak mixing time. The results indicate cultivar differences in breadmaking quality characteristics and that soil fertility status affects grain protein yield, grain protein content, flour yield, loaf volume potential and water absorption but not mixograph peak mixing time and dough characteristics. © 1999 Society of Chemical Industry

Variation in the Breadmaking Quality and Rheological Properties of Wheat in Relation to Sulphur Nutrition under Field Conditions

Seven field experiments were conducted at four sites in England in the 1994/95 and 1995/96 cropping seasons to investigate the effects of S application on the breadmaking quality of the premium hard winter wheat variety Hereward. Two N levels (180 and 230 kg/ha) were combined with three S levels (0, 20 and 100 kg/ha) in all experiments. Loaf volume was increased significantly by S in four out of the seven experiments, whereas increasing the N rate significantly increased loaf volume in only one experiment. Responses of breadmaking quality to S were more common than responses in terms of grain yield. Sulphur application did not affect grain protein concentration directly, but tended to increase gel protein weight in flour and the proportion of polymeric proteins. The elastic modulus of gel protein and dough resistance were decreased consistently by S, whereas dough extensibility was increased by S. Correlation and regression analyses showed that grain protein concentration was a poor indicator of loaf volume, whereas grain S status (S concentration and N:S ratio) was more influential. These results indicate that there is a current need to apply S fertiliser to wheat in many areas of England in order to maintain breadmaking quality.

Molecular Markers Associated with Differences in Bread-making Quality in a Cross Between Bread Wheat Cultivars with the Same High Mr Glutenins

Low 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 Glu-B3iMan alleles were associated with the highest values in gluten strength-related parameters, while Glu-A3e, Glu-B3a and Glu-B3iChu 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.

Effect of Nitrogen Fertilization on Quantity of Flour Protein Components, Dough Properties, and Breadmaking Quality of Wheat

ABSTRACTThree winter wheat varieties with differing breadmaking quality were grown at two locations in two years at 0 or 3 × 60 kg of nitrogen application. The effect of nitrogen on amount of different components of gluten proteins was determined by reverse‐phase HPLC. A high amount of nitrogen led generally to a significant increase of total protein content. However, this increase was obvious only for the gluten proteins; albumins and globulins remained nearly unaffected. The effect of increased protein content on gliadin to glutenin (gli‐glu) ratio was inconsistent. While increased protein content increased the gli‐glu ratio in the variety Capo, the opposite was true for the variety Renan. Gli‐glu ratio of the variety Lindos showed no discernible tendency. As total protein content increased, the ratio of low molecular weight (LMW) to high molecular weight (HMW) glutenins decreased consistently, i.e., in all varieties, in both years and locations. Change of LMW to HMW ratio showed a significant negative correlation to sedimentation value and bread volume. There was no consistent change in the ratio between x‐ and y‐type HMW subunits due to fertilization, as could be shown by densitometric measurements on SDS‐PAGE gels. This ratio appeared to be dependent on the genotype and has decreased with decreasing quality. The amount of x‐type subunits correlated closely with sedimentation value and bread volume. These results suggest that ratio of HMW glutenins, especially x‐type subunits, to total protein content could be the best early detectable parameter with high predictive value for breadmaking quality.

Quantitative Determination of High Molecular Weight Glutenin Subunits of Hard Red Spring Wheat by SDS‐PAGE. II. Quantitative Effects of Individual Subunits on Breadmaking Quality Characteristics

ABSTRACTHigh molecular weight (HMW) glutenin subunits were investigated in terms of “good” or “poor” subunits for determining the breadmaking quality of hard red spring wheat. Relationships between quantitative changes of individual HMW glutenin subunits and rheological properties of doughs and aggregation properties of native (nonreduced) glutenin proteins were investigated. Native glutenin proteins were separated by multistacking SDS‐PAGE procedures. Seven genotypes with the same HMW glutenin subunits (2*, 7+9, 5+10) were used in correlation studies between solubilities of individual HMW glutenin subunits and physical properties of doughs, while three genotypes with diverse baking qualities were used to investigate solubility changes of HMW glutenin subunits during dough overmixing in the mixograph. Native glutenins in total flour proteins extracted with SDS buffer were separated based on their migrations at stacking gel origins of different acrylamide concentrations. After reduction of glutenin aggregates from the different origins with β‐mercaptoethanol, compositions of HMW glutenin subunits were analyzed by densitometry. It was found that aggregates with the largest molecular weight at the 4% origin of stacking gels had much higher proportions of subunit 5 (18.8%) than those at the 12% origin (9.2%). For correlation studies, total flour proteins were fractionated into three fractions: salt‐extractable (0.5M NaCl), SDS‐soluble (2% SDS sodium phosphate buffer, pH 6.8), and insoluble residues. HMW glutenin subunits solubilized in SDS‐soluble proteins were analyzed quantitatively by densitometry of SDS‐polyacrylamide gels in relation to flour strength. The total amount of HMW glutenin subunits, x‐type subunits, and proportions of subunits 5 and 2* in SDS‐soluble proteins were found to have negative correlations with dough mixing strength (‐0.87*, ‐0.76*, ‐0.94**, and ‐0.86*, respectively, with dough stability in the mixograph). Proportions of subunit 10 solubilized in SDS buffer had a positive correlation with flour strength (0.86*). In extended mixing studies, doughs with optimum mixing and doughs overmixed to 2.5 min after the peak in the mixograph were fractionated, and their protein compositions were compared using same procedures as for flours. During extended mixing, HMW glutenin subunits with the highest molecular weight (subunit 5) increased in solubility in SDS buffer, while subunit 10 (with lower molecular weight) decreased in solubility. These results indicated that functionalities and aggregation properties of individual HMW glutenin subunits may depend mainly on their molecular weights.

A Recombinant Protein of Two High Molecular Weight Glutenins Alters Gluten Polymer Formation in Transgenic Wheat

Wheat high molecular weight glutenin subunits (HMW-GS) are the most important determinants of its superiority for making leavened bread. Following synthesis, these proteins are sequestered into the endoplasmic reticulum and assemble into extremely large elastic polymers, linked by noncovalent and intermolecular disulfide bonds. To study the structural requirements for the assembly of HMW-GS, we have expressed in transgenic wheat a recombinant protein between two cognate x- and y-type subunits. In contrast to the natural polymerized x- and y-type HMW-GS, a significant amount of the recombinant subunit remained monomeric. Nonreducing SDS-polyacrylamide gel electrophoresis, coupled with limited proteolysis, showed that the monomeric form of the recombinant subunit contained an unusual intramolecular disulfide bond, linking an N-terminal cysteine to the single C-terminal cysteine residue. In addition, sucrose gradient analysis revealed that this intramolecular disulfide bond impeded the ability of the recombinant subunit to assemble into polymers. Despite of its altered assembly, a notable amount of the overexpressed recombinant subunit was also present in glutenin polymers. Moreover, its presence significantly altered the subunit composition of the polymer. Our results show that it is possible to modify gluten assembly and properties by expressing recombinant HMW-GS in transgenic wheat, and have a major implication for the improvement of wheat bread-making quality.