Dry Gluten Research Articles

Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough.

Due to its "generally recognized as safe status" (GRAS) and moderate treatment temperatures, non-thermal plasma (NTP) has lately been considered a suitable replacement for chemicals in the modification of food properties and for preserving food quality. One of the promising areas for the application of NTP is the treatment of wheat flour, leading to improved flour properties and product quality and consequently to higher customer satisfaction. In the present research, the German wheat flour type 550, equivalent to all-purpose flour, was treated using NTP in a rotational reactor to determine the influence of short treatment times (≤5 min) on the properties of flour (moisture and fat content, protein, starch, color, microbial activity, and enzymes), dough (visco-elastic properties, starch, wet and dry gluten, and water absorption), and baking products (color, freshness, baked volume, crumb structure, softness, and elasticity). Based on the properties of NTP, it was expected that even very short treatment times would have a significant effect on the flour particles, which could positively affect the quality of the final baking product. Overall, the experimental analysis showed a positive effect of NTP treatment of wheat flour, e.g., decreased water activity value (<0.7), which is known to positively affect flour stability and product shelf life; dough stability increased (>8% after 5 min. treatment); dough extensibility increased (ca. 30% after 3 min treatment); etc. Regarding the baking product, further positive effects were detected, e.g., enhanced product volume (>9%), improved crumb whiteness/decreased crumb yellowness, softening of breadcrumb without a change in elasticity, and limited microorganism and enzymatic activity. Furthermore, no negative effects on the product quality were observed, even though further food quality tests are required. The presented experimental research confirms the overall positive influence of NTP treatment, even for very low treatment times, on wheat flour and its products. The presented findings are significant for the potential implementation of this technique on an industrial level.

Effects of using composite flour containing wheat flour with different levels of green banana pulp flour on the quality of saj flatbread

There is an increasing trend in formulating food to contain dietary fibers and particularly resistant starch. Saj bread (a type of flatbread baked on a plate placed directly on fire) is a potential candidate to act as a vehicle for delivering resistant starch. This study aimed to investigate the effects of using composite flour containing wheat flour substituted with different levels (0, 5, 10, 15, and 20%) of green banana pulp flour "GBPF" on some physicochemical properties of flour (moisture, ash, wet and dry gluten content, gluten index, falling number, and farinograph parameters) and the quality of saj bread as measured by CIELAB color space, texture (stretchability and texture profile analysis "TPA"), and sensory properties. The texture of the saj bread was monitored during three days of storage. Composite flour moisture content and falling number were unaffected by wheat flour substitution with GBPF, while dry gluten content decreased significantly for composite flour containing 15% or more GBPF. With increasing wheat flour substitution level with GBPF, dough stability decreased. For saj bread color, the L* and b* values decreased with increasing substitution levels, while a* and ∆E*ab values increased. With increasing substitution levels, the stretchability of bread decreased, and all tested TPA parameters increased. With increasing saj bread storage time, the stretchability of bread decreased, and all TPA parameters increased except cohesiveness which decreased. Using composite flour improved bread taste and odor scores and decreased color acceptability scores. Texture and overall acceptability scores were not affected. In conclusion, GBPF can potentially substitute up to 20% wheat flour without negatively affecting saj bread quality.

Physicochemical and Rheological Characteristics of Commercial and Monovarietal Wheat Flours from Peru.

In Peru, wheat (Triticum aestivum L.) is one of the main resources in the food industry; however, due to its low harvested area, it is the second most imported cereal. The quality of wheat flour was studied to verify that it has desirable characteristics for the preparation of bakery products. The quality of commercial and monovarietal wheat flours was assessed by measuring their physicochemical and rheological parameters, as well as the gluten content and wheat protein fractions. Eight commercial wheat flours and four monovarietal wheat flours (Barba negra, Candeal, Espelta, and Duro) from Peru were evaluated. Commercial wheat flours presented significantly higher levels of protein and gluten index compared to monovarietal wheat flours (p < 0.05). Between both groups, no significant differences were observed in the content of wet and dry gluten. Interestingly, monovarietal wheat flours presented a higher percentage of gliadins and albumins/globulins, as well as lower levels of glutenin, compared to commercial wheat flours (p < 0.05). According to the logistic regression models, the baking strength (W) was the most important parameter to evaluate the quality of commercial and monovarietal wheat flours. Our results show that monovarietal wheat flours show a lower quality compared to commercial wheat flours.

Effect of Planting Dates on Grain Yield and Qualitative Characteristics of Different Genotypes of Coarse Wheat, Triticum durum Desf L.

A field experiment was carried out at the Warka extension farm affiliated to the Agricultural Extension Department in the Ministry of Agriculture (north of Muthanna) during the winter season 2022-2021 (15 km from the center) in order to know the effect of different planting dates on the qualitative characteristics and grain yield of several combinations of coarse wheat. The experiment was applied using the Split Plot Design method and using the complete sectors design (R.C.B.D) and with three replications. The four sowing dates (1/11, 10/11, 20/11 and 30/11) occupied the main plates, while the genotypes (G1133, G65 and G1105 and G1229 and the approved variety for comparison. bohoth-7) Secondary panels. Split Plots. The results showed that the first date D1 (1/11) outperformed the grain protein, specific weight and dry gluten, which averaged 14.100%, 79.83 kg/ha and 9.55%, respectively. While the second date D2 (10/11) outperformed the grain yield 4.54 tons/ha. In succession and the fourth date, D4 (30/11) was superior in wet gluten content, which amounted to 28.59%, while the local cultivar Buhouth-7 was superior in grain protein with an average of 13.633%, while the genotype G1229 was superior in specific weight and content of wet gluten and dry gluten, which averaged 80.83 kg/hectoliter, 28.80% and 9.600%.

Composition, Functionality, and Baking Quality of Flour from Four Brands of Wheat Flour

ABSTRACT This study investigated the reasons for variations in baking yield and quality of bread from four major brands of wheat flour using established methods. Flour samples were obtained on the same day from four companies that produce different brands of wheat flour labeled as A, B, C, and D. Flour samples showed significant variations in composition, with protein (10.82–12.75%) and carbohydrates (75.24–77.40%) being the major nutrients. Flours showed differences in their particle size distribution and ability to absorb water (2.10–2.90 mL/g). Dry gluten contents were similar (approx. 10%) but the wet gluten (30.10–33.70%), gluten index (92.75–96.45%), and specific volume (4.04–5.02 cm3/g) varied significantly. The rheological properties of the flours were significantly different (p ≤ 0.05) and affected their baking quality but the sensory properties of the bread samples were very similar. Data from this study could be harnessed to help the food industry to improve the quality of the flours.

A study on the estimation of dough sheeting behaviour and textural properties of baklava from commercial flour properties

The objective of this study was to investigate the dough sheeting behaviour and baklava quality from chemical and physicochemical characteristics of commercial baklava flours by using Path Analysis. Ash and protein content, Zeleny and modified Zeleny sedimentation, falling number, wet and dry gluten, gluten index and b* colour value were in the range of 0.56–0.77%, 10.85–14.38%, 22.3–46.8 ml, 21.5–68.0 ml, 425–580 s, 25.2–32.0%, 8.7–11.2%, 67.2–100.0%, 9.9–13.3, respectively. Thickness (T) and surface area (SA) of sheeted doughs after first sheeting (T-1, SA-1) and second sheeting (T-2, SA-2) were in the range of 0.300–0.470 mm, 2.30–5.41 m2, 0.072–0.148 mm, and 22.28–40.47 m2, while hardness, peak counts and linear distance of baklava samples were in the range of 680–1209 g, 43–62 and 2598–4476 (g.s), respectively. According to Path Analysis, negative significant correlation was observed between SA-2 and gluten index (p < 0.05) values of commercial flour samples, while positive significant correlations were determined between peak counts and Zeleny and modified Zeleny sedimentations (p < 0.01), wet and dry gluten values (p < 0.05). Finally, there were significant correlations between SA-1 and Mixolab C4 value (p < 0.01); also, SA-2 and Mixolab C4 value (p < 0.05). In addition; there were significant correlations between peak counts and Mixolab γ value (p < 0.01).

¿How yield, milling and baking quality are affected by the presence of Puccinia graminis and Zymoseptoria tritici in bread wheat grown under different environmental conditions?

Foliar diseases decrease yields and modify the wheat crop quality. The aim of this work was to analyze the effects caused by the presence of a biotrophic pathogen such as Puccinia graminis and a hemibiotrophic one such as Zymoseptoria tritici, in a commercial wheat cultivar with high yield potential, on yield, and grain milling and breadmaking attributes under different field environments (generated across years and across sowing dates). Yield, number of grains per unit area and grain weight were mostly reduced when P.graminis was the predominant disease. Although in almost all environments milling yield, grain and flour protein, as well as wet and dry gluten were reduced by the two diseases, the greatest reduction were observed on infected crops with P.graminis. The presence of Zymoseptoria tritici did not affect the breadmaking quality, but when P.graminis was the predominant diseases most of the alveogram parameters were reduced, but surprisingly loaf volume was not significantly affected by biotrophic disease. Thus, the lack of the association between dough strength and loaf volume suggest that diseases affect other parameters (e.g., proportions of gliadin and glutenin) that could alter other properties beyond the traditional milling and breadmaking parameters.

Quality of Bread Wheat (Triticum aestivum L.) as Influenced by Different Nutrient Management Approaches under Northern Transitional Zone of Karnataka

The field experiments were conducted at the Research Farm of AICW&amp;BIP, Main Agricultural Research Station, University of Agricultural Sciences, Dharwad during rabi 2020-21 and 2021-22 and was laid out in Randomized Complete Block Design with 15 treatments replicated thrice to evaluate the performance of wheat quality to various nutrient management approaches. The pooled data onto two years indicated that application of 275:40.33:135.2 kg of N:P2O5:K2O ha-1 for yield target of 55 q ha-1 under SSNM practices significantly increased the protein content (13.43 %), wet gluten (34.7 %), dry gluten (11.9 %), gluten index (81.6 %), sedimentation value (46.3 ml) and yellow pigment (5.93 ppm) in wheat grain and it was found on par with yield targets at 50 and 45 q ha-1 under SSNM.

Оценка влияния образцов коллекции ×Trititrigia как исходного материала на качество зерна в селекционном процессе зерновых культур

In the conditions of the Central Non-Chernozem region, the development of wheat and triticale varieties combining stable high yields and grain quality is one of the most important breeding problems. One of the solutions may be to increase the genetic diversity of new varieties through interspecific and intergeneric hybridization. Trititrigia (×Trititrigia cziczinii Tzvel., 1973) is a synthetic grain crop (2n=56), a potential donor of economically valuable traits of wheat. The studies were carried out in the conditions of sod-podzolic heavy loamy soils of the Moscow region (2008–2014). Samples of late generations of trititrigia from the modern collection of the Department of Remote Hybridization of the МBG RAS on grain quality were studied. The results show that most of the samples (82%) have a potentially high protein content exceeding 13.5%. 10% of the samples accumulate more than 16% protein in grain and can be included in breeding programs. The studied samples exceed the varieties Moskovskaya 39 and Zarya in the amount of gluten in grain and form from 32.6 to 52.0% and can be used both for cultivation as independent varieties for dry gluten production and as parent components in crosses.

Quality of Bread Wheat (Triticum aestivum L.) as Influenced by Different Nutrient Management Approaches under Northern Transitional Zone of Karnataka

The field experiments were conducted at the Research Farm of AICW&amp;BIP, Main Agricultural Research Station, University of Agricultural Sciences, Dharwad during rabi 2020-21 and 2021-22 and was laid out in Randomized Complete Block Design with 15 treatments replicated thrice to evaluate the performance of wheat quality to various nutrient management approaches. The pooled data onto two years indicated that application of 275:40.33:135.2 kg of N:P2O5:K2O ha-1 for yield target of 55 q ha-1 under SSNM practices significantly increased the protein content (13.43 %), wet gluten (34.7 %), dry gluten (11.9 %), gluten index (81.6 %), sedimentation value (46.3 ml) and yellow pigment (5.93 ppm) in wheat grain and it was found on par with yield targets at 50 and 45 q ha-1 under SSNM.

Relationship between wheat flour’s quality characteristics and color of fresh wet noodles

ABSTRACT Thirty-four wheat cultivars were used to study the relationship between wheat flour quality and fresh wet noodle (FWN) color when stored at room temperature (25°C) over a 24 h period by the partial least squares regression (PLSR) method. Results showed that quality characteristics of wheat flour and their coefficients of variation differed greatly, and the samples were very representative. During FWN storage, the a* value varied greatly, the L* value decreased, and the b* value increased. The results of the correlation analysis showed that the color of wheat flour had significant correlation with FWN (p <0.05), and FWN color at 0 h had significant correlation with FWN color changes during 24 h storage (p <0.05). Protein, wet gluten, dry gluten, ash content, PPO activity, and water absorption (WA) of wheat flour had significantly negative effects on the L* value of FWN (p <0.05). Peak viscosity (PV), trough viscosity (TV), and breakdown viscosity (BV) of the pasting properties of wheat flour contributed greatly to the L* value (p <0.05), but had significantly negative effects on the a* value (p <0.05). The results showed that quality characteristics of wheat flour profoundly affected FWN color changes during storage, and color, dough strength and pasting properties of wheat flour should be considered comprehensively when selecting the wheat variety for FWN.

Türkiye’ye Ait Yerel Ekmeklik Buğday Çeşitlerinden Seçilen Saf Hatlar ile Bazı Tescilli Çeşitlerin Tane Kalite Özelliklerinin Belirlenmesi

Bread wheat landraces are considered among important gene sources for quality breeding programs. This study aims to compare thousand kernel weight crude protein ratio, dry gluten ratio, grain hardness and zeleny sedimentation results of 20 bread wheat lines selected from landraces to 5 registered cultivars in order to determine future candidates for quality breeding programs. Field experiments were conducted in the consequent 2012-2013 and 2013-2014 growing seasons in Çanakkale (Türkiye), according to randomized complete block design with three replications. ANOVA results indicated significant difference among genotypes, means were compared with Duncan’s test. Additionally, genotype × growing season interaction were significant for all parameters. Results of cluster and PCA Biplot analysis revealed a significant and positive relationship between crude protein ratio and dry gluten ratio while allowing for the selection of superior landrace pure lines. Our findings suggested that bread wheat varieties had higher TKW compared to landrace pure lines when pure lines had higher crude protein ratio, dry gluten ratio, sedimentation value with generally softer grains. Bread wheat landraces were concluded as being important variation sources.

Effect of Sitophilus zeamais (Coleoptera: Curculionidae) Infestation on the Protein Physicochemical and Structural Properties of Wheat Grain.

Boring pests such as Sitophilus zeamais (S. zeamais) are major threats in grain storage. However, how these pests affect the proteins of stored grains remains largely unknown. Here we aimed to investigate the effect of S. zeamais infestation on wheat protein during postharvest storage. In this study, wheat grain infested by S. zeamais was sampled at egg (4 d), larval (20 d), pupal (35 d), and adult stages (45 d), respectively. The protein's physicochemical and structural properties and the edible quality of whole wheat noodle were analyzed. The results showed that S. zeamais infestation significantly decreased the quality of wheat protein by altering its constitution and structure properties. Especially, compared with the control, the content of wet and dry gluten, gluten index, sodium dodecyl sulfate sedimentation volume, sulfhydryl groups, and disulfide bonds in insect-infested wheat decreased by 19.40, 5.42, 18.40, 8.12, 29.13, and 14.30%, respectively, during the storage period of one life cycle of S. zeamais. Additionally, the proportions of wheat protein fractions (albumin [1.16-fold], globulin [0.96-fold], gliadin [1.16-fold], and glutenin [0.95-fold]) and secondary structures (α-helix [0.91-fold], β-fold [0.96-fold], β-turn [1.06-fold], and random coil [1.05-fold]) of protein changed significantly, and the gluten network structure was broken in S. zeamais-infested wheat. Furthermore, the color of whole wheat noodle became darker, cooking loss rate increased, and textural properties (hardness, adhesiveness, springiness, cohesiveness, chewiness, and resilience) decreased as well. The results in the present study provided new insights for analyzing the quality deterioration mechanism and further quality improvement of boring pests-infested wheat grain.

Effects of Cysteine and Inorganic Sulfur Applications at Different Growth Stages on Grain Protein and End-Use Quality in Wheat.

The aim of this study was to test the significant effects of inorganic sulfur and cysteine on grain protein and flour quality in wheat and to provide a theoretical basis of wheat cultivation techniques with high yield and quality. In the field experiment, a winter wheat cultivar, Yangmai 16, was used, and five treatments were established, i.e., S0 (no sulfur fertilizer application during the whole wheat growth period), S(B)60 (60 kg ha−1 inorganic sulfur fertilizer was applied as the basal fertilizer), Cys(B)60 (60 kg ha−1 cysteine sulfur fertilizer was applied as the basal fertilizer), S(J)60 (60 kg ha−1 inorganic sulfur fertilizer was applied as the jointing fertilizer), and Cys(J)60 (60 kg ha−1 cysteine sulfur fertilizer was applied as the jointing fertilizer). The fertilizer application at jointing stage showed a better influence than basal fertilizer application on protein quality; for the content of albumin, gliadin, and high molecular weight glutenin (HMW-GS), Cys(J)60 was the best among these treatments. An increase of 7.9%, 24.4%, 43.5%, 22.7% and 36.4% was found in grain yield, glutenin content, glutenin macro-polymer (GMP), low molecular weight glutenin (LMW-GS), and S content under Cys(J)60, in relation to the control, respectively. A similar trend was found in the end-use quality, as exemplified by an increase of 38.6%, 10.9%, 60.5%, and 109.8% in wet gluten content, dry gluten content, sedimentation volume, and bread-specific volume, respectively; a decrease of 69.3% and 69.1% in bread hardness and bread chewiness was found under Cys(J)60. In terms of application period, topdressing at jointing stage is compared with base fertilizer, the sulfur fertilizer application at jointing stage showed larger effects on grain protein and flour quality, from the different types of sulfur fertilizer, the application of cysteine performed better than the use of inorganic sulfur. The Cys(J)60 exhibited the best effects on protein and flour quality. It was suggested that sufficient sulfur application at jointing stage has the potential to enhance the grain protein and flour quality.

Assessment of Wheat Genotypes under Low Irrigation Conditions Using Agro-physiological Traits and Grain Quality in North Delta of Egypt

Water scarcity in Egypt and globally makes producing new varieties having high grain yield using less water requirements is an important goal for wheat breeders. The present research was conducted to assess the response of sixteen bread wheat genotypes under normal irrigation (five irrigations) and low irrigation (one irrigation, 25 days, after sowing irrigation.) during 2018/19 and 2020/21 seasons at the Experimental Farm of Sakha Agricultural Research Station, Egypt. A randomized complete block design with three replicates was used for each irrigation treatment separately. Results showed that the normal irrigation treatment had considerably higher mean values for all studied traits except, proline, malondialdehyde, activity of peroxidase and catalase enzymes,1000-kernel weight, protein content, wet and dry gluten which had significantly higher mean values under low irrigation treatment. Under low irrigation conditions, the four genotypes Sakha 95, Line 4, Line 8 and Misr 3 superior other genotypes in grain yield with insignificant difference among them. Sakha 95 and Line 8 had the highest chlorophyll a and b, proline content, chlorophyll florescence, activity of both catalase and peroxidase enzymes. While, Line 4 had the highest activity of catalase and peroxidase, heaviest 1000-kernel weight and high content of crude protein. In addition to Misr 3 recorded the best values of both wet and dry gluten. It could be recommended with cultivation Sakha 95 or Misr 3 to achieve high grain yield with less irrigation water. While Line 8 and Line 4 need more evaluation to use it in the regions which suffering from water shortage also it will be benefit for breeder to use these genotypes in wheat breeding program.

Изучение влияния комплексной растительной добавки на свойства мучных смесей и пшеничного теста

Food additives from non-traditional plant raw materials are a promising source of new fortified bakery products. However, they can affect the protein-starch structure of wheat flour and the rheological profile of the semi-finished bakery products, thus changing the quality of the finished product. The research objective was to study the effect of a novel plant food additive on the moisture, water absorption, and protein-proteinase complex of flour mixes and the rheological properties of wheat dough.&#x0D; The study featured flour mixes of top-grade wheat flour and the new food complex additive (10, 16, and 22%), as well as dough semi-finished products. The food complex additive consisted of whole grain wheat flour and powders of germinated spelt, pumpkin seeds, oyster mushrooms, and gooseberries in a ratio of 56.3:25.0:17.2:0.9:0.6, respectively. The moisture content was determined by the gravimetric method, while the water absorption and rheological properties were described using a Farinograph-AT. The content of wet gluten was measured by washing, the content of dry gluten was determined by drying, and the quality of gluten was tested according using an IDK-3M device.&#x0D; The additive decreased the water absorption and the dough development time, contributed to the gluten relaxation, and increased the amount and humidity of wet gluten. At 16 and 22% of the additive, the amount of dry gluten decreased by 3.4 and 4.0%, respectively; at 10%, it increased by 3.3%. The best stability, dough softening degree, and farinograph quality indicator were observed at 16%.&#x0D; The results can be used to produce new bakery products fortified with the new complex plant food additive, with the amount of water and kneading time adjusted for each particular case. Further research will feature the effect of the additive on the properties of dough semi-finished products during fermentation and proofing.

Grain and flour quality of wheat genotypes grown under heat stress

Heat stress during the grain-filling period is the main abiotic stress factor limiting grain yield and quality in wheat (Triticum aestivum L.). In this study, 64 wheat genotypes were exposed to heat stress during reproduction caused by delayed sowing in two growing seasons. Grain yield, 1000 grain weight (GW), grain hardness (GH), and grain-quality related traits were investigated. Heat stress caused a significant decrease in GW through reducing starch content (SC) and a non-compensating rise in protein content (PC), and thereby resulted in lower yield. In addition, significant increases in flour water absorption (WA), Zeleny sedimentation volume (ZT), ash content (AC), lipid content (LC), loaf volume (LV), wet gluten content (WG), dry gluten content (DG), gluten index (GI), and amylopectin content (APC) were found following heat stress. In contrast, decreases in grain moisture content (MC) and amylose content (AMC) induced by heat stress were observed. The heat-tolerant genotypes were superior in grain yield, GW, SC, AMC, and MC. While the sensitive genotypes contained higher PC, LV, GI and AMP. A group of wheat genotypes characterized with a higher yield, AMC, GW, and SC as well as lower PC, WA, GH, ZT, and LV; and was found to be the most heat tolerant by principal component analysis. Lighter weight and smaller grains produce a smaller starchy endosperm with lower quality (less amylose) and higher grain protein content in heat stress compared to normal conditions. Heat stress caused by delayed sowing improves some of the baking-quality related traits.

Combining Ability Determination of Chemical Structures and Grain Yield of Grains (Triticum Aestivum. L)

The crosses were carried out according to the half-reciprocal cross-hybrid system proposed by of ten genotypes of bread wheat (Triticum aestvum.L) in the agricultural season (2018-2019) in the fields of a farmer in Baladrooz district - Diyala governorate. Crosses were carried out between them to obtain the seeds of the first generation of 45 hybrids according to the second Krvenk method, the second model. Parents and first-generation crosses were planted in the second season on (25) November 2020 using the RCBD and with three replications. Estimated (grain yield, protein, total and dry gluten, ash). The results of the analysis of variance for the studied traits of the mean squares of the genotypes of fathers and individual crosses and fathers against crosses were significant at the 1% probability level for all traits except for fathers against crosses. The performance of the genotypes in the studied traits in the trait of grain yield in the father (4) was superior and gave the highest rate of (72.08) gm plant ¯1, and the hybrid (1×10) was significantly superior to the rest of the crosses with an average of (80.39) gm plant ¯1. In the percentage of protein, it was superior to the Parent (1) and gave the highest percentage of protein (15.28%). The hybrid (2×3) was significantly superior with the highest percentage of protein (15.78)%. And for the trait of total gluten is superior to the Parent (6), the percentage of gluten in it is (74.0)%. The hybrid (8×6) was superior with the highest value of the gluten percentage which reached (88.67)%. In the trait of dry gluten, Parent (6) had the highest percentage of dry gluten, which was superior with a percentage of total gluten that amounted to (32.10%), while in crosses, the hybrid (1×2) had the highest percentage of dry gluten (22.80). The highest ash value reached (2.32), while in the hybrids (4×8) the hybrid surpassed with the highest ash value (2.66).The estimates of the general combing ability for each were positive in grain yield and significantly in the Parent (1, 3, 4, 9, 10). As for the estimates of the special effects of each individual hybrid for the studied traits, they were positively affected in the grain yield and in the desired direction in the direction of sixteen hybrids, the most important of which are (1×8), (1×10), (2×3), (2×4) and (2×). 6) In the proportion of protein, it was a significant positive desirable at the probability level of 1% in the hybrids, including (1×10) and (2×3).

Comparison of the physical and chemical properties of wheat and barley flour, and their products

(Tiry) Bread is a type of bread produced in northern part of Iraq (Kurdistan Region), and the normal Tiry bread is produced only from wheat flour. In this research, we have used wheat flour mixed with barely flour for both flour type, and we applied several chemical tests that include (moisture, protein, Ash, and wet and dry gluten). After making the Tiry bread by the flour, we have also applied some tests (texture test, color test, starch damage, and water absorption) in quality control laboratory at Halabja Technical College of Applied Sciences, Sulaimani Polytechnic University, in 2021. In the experiment we have applied, the results showed that the highest ratio of moisture is (14.8 %), while the lowest ratio of the Ash of WFT is (0.490 %). Then, the highest wet and dry Gluten of BFT ranged between (29.63 % - 10.22 %), and the highest starch damage percentage of BFK (8.660 %), while the highest percentage for the moisture for all bread tests of BB sample is (12.130 %), and the highest value of the bread for the hardness in WB is (285 g), and the lowest hardness for BB is (85 g).

Variations in the quality parameters and gluten proteins in synthetic hexaploid wheats solely expressing the Glu-D1 locus

This study evaluated the quality potential of seven synthetic hexaploid wheats (2n=6x=42, AABBDD) expressing only allelic variation at Glu-D1 of Aegilops tauschii (SHWSD). Major quality parameters related to dough strength, gluten proteins (including high-molecular-weight glutenin subunits (HMW-GS) and low-molecular-weight glutenin subunits (LMW-GS), gliadins), and their ratios between SHWSD and the weak gluten wheat control Chuannong 16 (CN16) were measured in at least three environments (except STD7). The zeleny sedimentation value (ZSV), dough development time (DDT), dough stability time (DST), and farinograph quality number (FQN) of SHWSD were considered stable under different environments, with their respective ranges being 8.00–17.67 mL, 0.57–1.50 min, 0.73–1.80 min, and 9.50–27.00. The ZSV, DDT, DST, and FQN of SHWSD were smaller than those of CN16, suggesting that SHWSD had a weaker dough strength than CN16. Although SHWSD had a lower gluten index than CN16, its wet and dry gluten contents were similar to or even higher than those of CN16 in all environments tested. The protein content of grains (12.81–18.21%) and flours (14.20–20.31%) in SHWSD was higher than that in CN16. The amount of HMW-GS in SHWSD sharply decreased under the expression of fewer HMW-GS genes, and the LMW-GS, gliadins, and total glutenins were simultaneously increased in SHWSD in comparison with CN16. Moreover, SHWSD had higher ratios of LMW-GS/glutenin and gliadin/glutenin but a lower ratio of HMW-GS/glutenin than CN16. These results provide necessary information for the utilization of SHWSD in weak-gluten wheat breeding.