Effect Of Wheat Variety Research Articles

Influence of wheat content and origin on the volatilome of craft wheat beer: An investigation by combined multivariate statistical approaches

A deeper knowledge of the effect of wheat origin on the volatile organic compounds (VOCs) profile of craft wheat beer is crucial for its quality improvement and local product valorisation.The VOCs profile of 17 craft wheat beers obtained by common and durum, heritage and modern, wheat varieties grown in different fields sited at different altitudes was analysed.Data were processed by multivariate analysis using different approaches. Partial least square (PLS) analysis evidenced that wheat concentration was the highest source of VOCs variance, followed by, wheat species, wheat ancientness, and altitude of cultivation. An insight into the effect of wheat concentration was given by sparse PLS analysis (sPLS). The effect of wheat variety was explored by linear discriminant analysis (LDA), which permitted to correctly classify craft beers made with wheat of different origin (species and variety) on the basis of their VOCs profile. sPLS regression analysis permitted to find a combination of VOCs able to predict the altitude of wheat cultivation as well as to correctly classify wheat beers made with wheat cultivated at different altitudes. A further ‘one versus all’ approach by Soft Independent Modelling of Class Analogies (SIMCA) permitted to correctly authenticate beers made with different cereal species. Finally, shape analysis by generalized Procrustes analysis (GPA) revealed that the differences among samples were conserved and reflected from wheat kernels to wheat beers. This study suggests a promising use of volatiles fingerprinting with a combination of different statistical approaches to authenticate beer made with wheat of different origin and cultivated at different altitudes, thus stressing out the importance of territory in craft beer production, which, until now, was a neglected topic.

Surface-Modified Wheat Straw for the Production of Cement-Free Geopolymer Composite: Effects of Wheat Variety and Pre-Treatment Method

The development of new composite materials with specific properties and reduced environmental pollution can be achieved by the incorporation of agricultural residues, whose morphology is strongly affected by their variety and growing conditions. Herein, the functional properties of a cement-free geopolymer composite reinforced with straw from two wheat varieties (Ada and Malibu) were investigated through different straw pre-treatment methods and their surface modification with silane coupling agents. The characterization of the wheat surface and the geopolymer composites involved SEM-EDS, TGA, FTIR, and gas physisorption analysis methods supplemented with mechanical strength and moisture ingress measurements. Mild (23 °C) and severe (100 °C) physical pre-treatment methods with chemical soaking in 7.3 M isopropanol solution were applied on wheat straw. Tetraethoxysilane (TEOS) with octadecylamine was employed for chemical surface modification. The set of geopolymer compositions was prepared with untreated, pre-treated, and modified straws. The results revealed the hot pre-treatment method caused a higher degradation of siliceous layers of straw, especially in the Ada variety. The modification with TEOS resulted in irregular silane coating formation regardless of the wheat variety and pre-treatment method. Despite good interfacial bonding of the modified straw with the geopolymer matrix, the mechanical strength of the composites was reduced, although the resistance to water ingress slightly increased. Comparing both varieties, Ada wheat showed better performance than Malibu.

The effect of wheat variety, fermentation and incorporation of ingredients on the texture profile, colour and sensory attributes of whole wheat brea

Whole grain flour is gaining an increase in demand for its nutritive and health promotion values in different food products for human consumption worldwide. Whole flour from wheat grain varieties (Gihundo, Kibatsi, Nyaruka and Reberaho), spent coffee grounds (SCG), juices of lemon fruit (L) and rosemary leaves (R), and dough fermentation were assessed for their impact on the texture profile, colour and sensory attributes of bread. Wheat grains (sampled from the stores of Rwanda Agriculture and Animal Resources Development Board, Kinigi, Rwanda) were conditioned to 15.5% moisture content and were wholly milled. The mixture of 200 g whole wheat flour, 4% spent coffee grounds, 1% juice of lemon fruit and 1% juice of rosemary leaves were fermented by using 2% instant dry yeast at 34 °C, 60% relative humidity (RH) for 60 min and at 39 °C, 85% RH for 120 min, separately. The dough was baked at 180 °C for 20 min. Data were subjected to one-way analysis of variance using SAS System. Treatment means were separated using Tukey’s test and the least significant difference was accepted at p ≤ 0.05. The control bread was made for 60 min of fermentation without incorporation of SCG and LR. The control bread was harder than the bread containing SCG and SCG+LR with the same time of fermentation. The long fermentation and the inclusion of SCG and SCG+LR in doughs, caused the supplemented bread to have lower L*, a* and b* values than control bread. Low L*, a* and b* values indicate minimum darkness, redness and yellowness of bread. Aroma, taste and appearance of SCG+LR bread from doughs fermented for 120 min were the most liked. Whole wheat bread obtained satisfied consumers’ preferences. Therefore, the application of spent coffee grounds, juices of lemon fruit and rosemary leaves in bread making represents a good opportunity at low cost.

An analysis of Pseudomonas genomic diversity in take-all infected wheat fields reveals the lasting impact of wheat cultivars on the soil microbiota.

SummaryManipulation of the soil microbiota associated with crop plants has huge promise for the control of crop pathogens. However, to fully realize this potential we need a better understanding of the relationship between the soil environment and the genes and phenotypes that enable microbes to colonize plants and contribute to biocontrol. A recent 2 years of investigation into the effect of wheat variety on second year crop yield in the context of take‐all fungal infection presented the opportunity to examine soil microbiomes under closely defined field conditions. Amplicon sequencing of second year soil samples showed that P seudomonas spp. were particularly affected by the wheat cultivar grown in year one. Consequently, 318 rhizosphere‐associated P seudomonas fluorescens strains were isolated and characterized across a variety of genetic and phenotypic traits. Again, the wheat variety grown in the first year of the study was shown to exert considerable selective pressure on both the extent and nature of P seudomonas genomic diversity. Furthermore, multiple significant correlations were identified within the phenotypic/genetic structure of the Pseudomonas population, and between individual genotypes and the external wheat field environment. The approach outlined here has considerable future potential for our understanding of plant–microbe interactions, and for the broader analysis of complex microbial communities.

Composition and thermodynamic properties of starches from facultative wheat varieties

Effects of wheat variety and time of sowing on chemical composition and thermodynamic properties of starches isolated from grains of three facultative wheat varieties, which are spring varieties that can be grown either as winter or as spring ones, were estimated. Contents of proteins, lipids, amylose and phosphorus in starch granules as well as fatty acid profiles of surface lipids were determined. For each of the three wheat varieties, percentages of starch surface proteins and lipids (free and adsorbed on the surface of starch granules, FL and SSL) and gelatinization parameters of the isolated starches were significantly affected by sowing time. The impact of FL and SSL levels on starch gelatinization parameters and forms of amylose-lipid (AML) complexes was assessed by the differential scanning calorimetry (DSC). Spring-sowing of three tested wheat varieties resulted in reduced susceptibility to gelatinization of starches isolated from their grains, compared to starches derived from the winter-sown counterparts, due to higher percentages of both FL among total surface starch lipids (TSSL) and unsaturated fatty acids contained in TSSL as well as stronger interactions between surface lipids and proteins. The higher FL percentages among TSSL in starches from the spring-sown crops resulted in 1.8–3.8-fold higher percentages of AML complexes formed during gelatinization, compared to the winter-grown counterparts. During heating, these complexes were more prone to restructurization from the amorphous to stable crystalline form than AML complexes contained in the gelatinized starches from the winter-sown facultative wheat varieties.

Water Use Efficiency in Irrigated Wheat Production Systems in Central Tunisia: A Stochastic Data Envelopment Approach

This study employs stochastic data envelopment analysis (SDEA) approach for irrigation water efficiency measuring of wheat farms in an irrigated area of Chbika (Central Tunisia). Data was collected from 170 wheat farms during 2010-2011 cropping season. The empirical results show that the average water use efficiency for durum wheat irrigation, calculated using this approach was only around 41% under constant returns to scale (CRS) assumption; while it was 44% under variable returns to scale (VRS) assumption. This suggests that there is substantial scope for improving irrigation water use efficiency of wheat in the study region, using the existing technology on wheat farms. A Tobit regression was used to identify the determinants of the irrigation water use efficiency in the studied sample. Results of the Tobit analysis show a positive effect of wheat variety, irrigation source, membership in water users associations, irrigation scheduling and experience, on water use efficiency. These results are valuable for policy makers since they can be easily integrated in the national guidelines of irrigation water strategy.

Comparison of bloat potential between a variety of soft-red versus a variety of hard-red winter wheat forage

Some aspects of wheat pasture bloat have been researched extensively, but few studies have evaluated the effect of wheat type or variety on bloat. Eight Gelbvieh x Angus ruminally cannulated heifers (515 +/- 49 kg of BW) and 48 Angus heifers (238 +/- 12 kg of BW) grazed 1-ha pastures of hard-red or soft-red winter wheat (Triticum aestivum L.) to evaluate the effect of wheat variety on bloat potential. In Exp. 1, cattle grazed from November 11 to 22 and from November 26 to December 7, 2006, in a crossover design. In Exp. 2, cattle were shrunk for 20 h and then grazed from December 19 to 20, 2006, and from January 19 to 20, 2007. In both experiments, bloat was scored at 1000 and 1600 h daily. Rumen samples were collected at 0600, 1200, and 1800 h during each of the last 2 d of each period in Exp. 1 and during both days of each period of Exp. 2. Rumen samples were evaluated for pH, foam production and strength, and viscosity. In Exp. 1, cannulated heifers grazing soft-red had a greater (P < 0.01) percentage of observed bloat (21.9 vs. 5.6%) than those grazing hard-red winter wheat, but bloat incidence was low (2.1%) for the stocker cattle, with no difference between hard-red and soft-red winter wheat (P = 0.52). Viscosity of the rumen fluid was affected (P = 0.03) by the wheat variety x time interaction, with soft-red at 1200 and 1800 h being more viscous than soft-red at 0600 h and hard-red at all times. Foam strength, as determined by bubbling CO(2) gas through rumen fluid, had a wheat variety x time interaction (P = 0.02) with both wheat varieties similar at 0600 h but soft-red having greater foam strength at 1200 and 1800 h. In Exp. 2, no bloat was observed, and no differences between wheat varieties were observed for any of the rumen foam measures. Therefore, for these 2 varieties, the soft-red winter wheat had a greater bloat potential than the hard-red winter wheat based on results from the cannulated heifers, but no differences were observed in the frequency of bloat in stocker cattle. In this study, shrinking of cattle before grazing wheat pasture did not induce bloat.

Effects of wheat variety and specific weight on dietary apparent metabolisable energy concentration and performance of broiler chicks

1. This study used 4 wheat cultivars (Brigadier, Chaucer, Consort, Reaper) from three locations (Crossnacreevy, C; Downpatrick, D; Limavady, L), which had given rise to differences in wheat specific weight (SW), to examine the relationships between apparent metabolisable energy (AME) concentration, broiler performance and wheat SW. 2. The diets contained (g/kg): wheat 744, casein 142, blended vegetable fat 50, dicalcium phosphate 22, potassium bicarbonate 10.8, sodium bicarbonate 7.5, arginine 5, methionine 2, binder 8, trace minerals/vitamins 7.2, titanium dioxide 1.5. The diets were heat-treated (80°C for 2 min) prior to pelleting (3 mm die). 3. SW ranged from 63 to 77 kg/hectolitre (hl), averaging 66, 69 and 76 kg/hl at D, C and L, respectively. In vitro viscosity of the wheat samples ranged from 5.2 to 17.5 cps and thousand grain weight (TGW) from 33.4 to 47.3 g. Mean TGW was similar at C and D (38.7, 37.0 g) but higher at L (43.1 g). In vitro viscosity was similar at C and L (11.2, 10.2 cps) but somewhat higher at D (14.4 cps). Crude protein (6.25 N) ranged from 116 to 147 g/kg and tended to be higher at D. Starch, which ranged from 612 to 656 g/kg, was least at D (617 g/kg) and greatest at L (641 g/kg). 4. Crude protein, crude fibre and total non-starch polysaccharide (NSP) were negatively correlated with SW, the R 2 being respectively 0.38 (P <0.05), 0.16 (NS) and 0.45 (P <0.05). TGW and starch concentration were positively correlated with SW (R 2=0.70, 0.44, respectively). There was a weak (NS) negative relationship (R 2=0.19) between in vitro viscosity and SW. For both TGW and in vitro viscosity, correlations improved when variety was taken into account (R 2=0.95, 0.92, respectively). 5. There were no significant effects of variety on dry matter (DM) intake or live weight gain (LWG). Gain: food was significantly higher (P <0.05) for Consort than for the other three varieties and the metabolisable energy ratio (ME:GE) just failed to attain significance (P =0.062). Calculated wheat AME (MJ/kg DM) was significantly (P <0.05) higher for Consort than for the other three wheats. There was a good correlation (R 2=0.49) for the total data set between gain:food and ME:GE. In vivo viscosity varied from 13.6 to 28.6 cps for individual treatments and was significantly affected by variety (P <0.001). 6. Although there were no significant differences in DM intake or LWG due to site the values for L (SW 76) were 6 and 5% lower, respectively, than for D (SW 66). Gain:food was lower (P <0.05) for C (SW 69) than for D. ME:GE, wheat AME and ME:gain were not significantly different between sites. 7. There was a weak (R 2=0.18) positive relationship between ME:GE and SW corresponding to a 2.5% increase in energy value for a 10 kg/hl increase in SW and no relationship between gain:food and SW. When variety was taken into the regression the slope was similar but R 2 increased to 0.82. 8. ME:GE and wheat AME concentration were negatively correlated with wheat in vitro viscosity (R 2=0.64, 0.55, respectively). 9. It was concluded that in vitro viscosity appears to provide a better basis than SW for prediction of the nutritive value of wheats of unknown variety. If the variety is known then SW could be used to predict energy value. However, the effect of quite a large change in SW (10 kg/hl) was relatively

Effects of wheat variety and bushel weight on dietary AME concentration and on performance of broilers from 7 to 28 d

Effects of wheat variety and bushel weight on dietary AME concentration and on performance of broilers from 7 to 28 d

The effects of wheat variety on diet digestibility and on performance parameters of pigs from 10 - 20 kg

Lewiset al(1998) observed differences in overall and ileal apparent digestibility of wheat varieties using a wheat / casein diet but no significant relationships within vitroviscosity of wheat. In the present study six of the varieties used previously were selected to examine if the variety differences would be repeatable using a more commercial diet and the extent of correlation between overall digestibility (OD) and performance parameters. The wheats chosen wereAbbott, Caxton, Crofter, Encore, Hussar, Riband(in vitroviscosity range 6.8 - 19.2 cps). Three contained the 1B1R gene (Crofter, Encore, Hussar) and three were soft wheats (Crofter, Encore, Riband). All wheats were harvested in Northern Ireland in 1997.

The effects of wheat variety, dietary heat treatment and enzyme inclusion on digestibility parameters for growing pigs

Thermal processing is carried out on commercial diets primarily to kill bacteria and reduce mould growth, although additional benefits have been shown such as an inactivation of trypsin inhibitors present in soyabean meal (McNaughton and Reece, 1980). However, heat treatment if too severe can produce negative effects, such as reduced apparent digestibility and increased viscosity of gut contents in broilers, an effect reversed by the addition of enzymes (McCracken et al, 1993). The aim of this study was to examine the effect of heat treatment during diet preparation on ileal and overall apparent digestibility of diets for growing pigs, made from two wheat varieties of different in vitro viscosity (8.8 vs 20.8 cps) with and without the addition of feed enzyme.

Effects of Wheat Variety and Processing Conditions in Experimental Bread Baking Studied by Univariate and Multivariate Analyses

The effects of variety, mixing conditions and fermentation time on bread loaf characteristics were studied by univariate and multivariate statistical methods. Nearly all the measured bread loaf characteristics were significantly affected by variety, fermentation time, and mixing conditions. Significant interactions were also found. Multivariate analysis (principal component analysis; PCA), was used to find the main variation among the bread samples and to identify the bread loaf characteristics that contributed to describe this variation. The characteristics loaf volume and weight described a large part of the main variation among the loaves and these characteristics were studied in more detail by response surface methodology. The loaf volume and weight response surfaces for varieties, which by multivariate analysis were found to have common properties, followed similar general patterns. It was shown that the experimental design used provided information about the baking performance of wheat flours over a wide range of experimental conditions and, thus, can be a useful supplement to standardised and optimised baking tests.