Gluten Values Research Articles

Genotype X Environment Interaction for Quality Traits in Bread Wheat Genotype Tested At Six Environments

The study was conducted to evaluate the effect of GEI and its magnitude on the grain quality of bread wheat genotypes in Ethiopia. 15 bread wheat genotypes were evaluated using RCBD with four replications at six different locations in Ethiopia during 2017/18 cropping season. Combine Analysis of variance showed highly significant (P<0.001) differences among genotype, environment and GEI for investigated quality traits except GEI shows non-significant difference in dry gluten and gluten index. The environment contributed more than 50% only in PC (83.6%) and HLW (56.1%). The three components, G, E and GxE made almost similar contribution to most of the quality traits (WG, DG and GI), although the contribution of the environment was a little higher. Hardness index was determined mainly by the genotype (69.3%). The contribution of GxE was higher than that of genotype in all quality traits except in HDI and GI, again indicating the important role of GxE in the determination of wheat quality traits. Genotype ETBW9045 and ETBW8065 gave the best value of protein in the favorable means (15.05% and 14.75%) respectively. The Hidase had the highest value of wet gluten (58.2%) and dry gluten (24.38%) in average for all investigated locations (58.2%). GGE biplot declared ETBW9045 (#10) and ETBW8065 (#6) genotypes as stable in all quality. These two genotypes ETBW9045 (#10) and ETBW8065 (#6) are recommended for wide adaptation and for crossing. This study demonstrates success in wheat breeding for improved quality in bread wheat. The study also provides information on the combined stability of improved quality of the nationally important bread wheat genotypes. Therefore, the results of this study could be valuable for national bread wheat breeding programs to develop new varieties with high stable grain quality.

Genotype X Environment Interaction for Quality Traits in Advanced Bread Wheat Genotype in Ethiopia

The study was conducted to evaluate the effect of GEI and its magnitude on the grain quality of bread wheat genotypes in Ethiopia. 15 bread wheat genotypes were evaluated using RCBD with four replications at six different locations in Ethiopia during 2017/18 cropping season. Combine Analysis of variance showed highly significant (P<0.001) differences among genotype, environment and GEI for investigated quality traits except GEI shows non-significant difference in dry gluten and gluten index. The environment contributed more than 50% only in PC (83.6%) and HLW (56.1%). The three components, G, E and GxE made almost similar contribution to most of the quality traits (WG, DG and GI), although the contribution of the environment was a little higher. Hardness index was determined mainly by the genotype (69.3%). The contribution of GxE was higher than that of genotype in all quality traits except in HDI and GI, again indicating the important role of GxE in the determination of wheat quality traits. Genotype ETBW9045 and ETBW8065 gave the best value of protein in the favorable means (15.05% and 14.75%) respectively. The Hidase had the highest value of wet gluten (58.2%) and dry gluten (24.38%) in average for all investigated locations (58.2%). GGE biplot declared ETBW9045 (#10) and ETBW8065 (#6) genotypes as stable in all quality. These two genotypes ETBW9045 (#10) and ETBW8065 (#6) are recommended for wide adaptation and for crossing. This study demonstrates success in wheat breeding for improved quality in bread wheat. The study also provides information on the combined stability of improved quality of the nationally important bread wheat genotypes. Therefore, the results of this study could be valuable for national bread wheat breeding programs to develop new varieties with high stable grain quality.

Climatic Effects on Quality Parameters and Their Relationships of Bread Wheat Genotypes (Triticum aestivum L.) Grown under Semi-arid Region

Aims: This study was conducted to determine climatic effects to quality parameters of bread wheat genotypes grown in the semi-arid region.
 Study Design: The experiment was carried out in a randomized complete block design with three replications. Thirty-three bread wheat genotypes (Triticum aestivum L.) were grown in a field trial and kernel samples analyzed for thousand kernel weight, test weight, protein content, wet gluten, dry gluten and SDS-sedimentation value.
 Place and Duration of Study: The research was carried out during the 2008 and 2009 growing seasons at Sanliurfa, Turkey.
 Methodology: For analyses 20 main spikes that contained fully developed kernels were chosen randomly from each plot and taken to the laboratory for analyses. The nitrogen content of kernels was determined using the Kjeldahl method and the result was multiplied by the factor 5.7 to calculate the protein content of kernels. Test weight and Sodium Dodecyl Sulphate (SDS)-sedimentation values were determined using standard procedures. Wet and dry gluten values were determined using a glutomatic system after separating gluten from the soluble starch and protein fractions.
 Results: Genotypes were significant (P ≤ 0.01) for all tested characteristics. Thousand kernel weight ranged from 25.8 to 42.3 g, test weight from 73.7 to 81.7 kg hl-1, protein content from 9.7 to 14.8%, wet gluten from 28.5 to 42.2%, dry gluten from 9.4 to 14.1% and SDS-sedimentation value from 19 to 39 ml. Bezostaya-I, Kutluk-94, Altay-85, Harmankaya-99, Lirasa, Kirgiz-95 and Dagdas-94 genotypes had the best quality among tested genotypes in the semi-arid climatic conditions. Protein content was positively correlated with wet gluten, dry gluten and SDS-sedimentation value, respectively. Relationships were significant between wet gluten and both dry gluten and SDS-sedimentation value. A positive significant correlation was found between thousand kernel weight and SDS-sedimentation value and between dry gluten and SDS-sedimentation value.
 Conclusion: Protein content, wet and dry gluten and SDS-sedimentation value were affected by climatic conditions of semi-arid region. Protein content, wet and dry gluten value were high but SDS-sedimentation value were low due to high temperature and low precipitation in semi-arid region.

Climatic Effects on Quality Parameters and Their Relationships of Bread Wheat Genotypes (Triticum aestivum L.) Grown under Semi-arid Region

Aims: This study was conducted to determine climatic effects to quality parameters of bread wheat genotypes grown in the semi-arid region.
 Study Design: The experiment was carried out in a randomized complete block design with three replications. Thirty-three bread wheat genotypes (Triticum aestivum L.) were grown in a field trial and kernel samples analyzed for thousand kernel weight, test weight, protein content, wet gluten, dry gluten and SDS-sedimentation value.
 Place and Duration of Study: The research was carried out during the 2008 and 2009 growing seasons at Sanliurfa, Turkey.
 Methodology: For analyses 20 main spikes that contained fully developed kernels were chosen randomly from each plot and taken to the laboratory for analyses. The nitrogen content of kernels was determined using the Kjeldahl method and the result was multiplied by the factor 5.7 to calculate the protein content of kernels. Test weight and Sodium Dodecyl Sulphate (SDS)-sedimentation values were determined using standard procedures. Wet and dry gluten values were determined using a glutomatic system after separating gluten from the soluble starch and protein fractions.
 Results: Genotypes were significant (P ≤ 0.01) for all tested characteristics. Thousand kernel weight ranged from 25.8 to 42.3 g, test weight from 73.7 to 81.7 kg hl-1, protein content from 9.7 to 14.8%, wet gluten from 28.5 to 42.2%, dry gluten from 9.4 to 14.1% and SDS-sedimentation value from 19 to 39 ml. Bezostaya-I, Kutluk-94, Altay-85, Harmankaya-99, Lirasa, Kirgiz-95 and Dagdas-94 genotypes had the best quality among tested genotypes in the semi-arid climatic conditions. Protein content was positively correlated with wet gluten, dry gluten and SDS-sedimentation value, respectively. Relationships were significant between wet gluten and both dry gluten and SDS-sedimentation value. A positive significant correlation was found between thousand kernel weight and SDS-sedimentation value and between dry gluten and SDS-sedimentation value.
 Conclusion: Protein content, wet and dry gluten and SDS-sedimentation value were affected by climatic conditions of semi-arid region. Protein content, wet and dry gluten value were high but SDS-sedimentation value were low due to high temperature and low precipitation in semi-arid region.

PENGARUH SUBSTITUSI TEPUNG IKAN LELE TERHADAP PEMBUATAN COOKIES BEBAS GLUTEN DAN KASEIN SEBAGAI ALTERNATIF JAJANAN ANAK AUTISM SPECTRUM DISORDER <br><i>[Effect of Catfish Flour Substitution towards Gluten-Free and Casein-Free Cookies as an Alternative Snack for Children with Autism Spectrum Disorder]</i>

Children with Autism Spectrum Disorder (ASD) have digestive disorders, therefore their diet should be gluten-free and casein-free. Gluten-free and casein-free foods tend to be low in protein. ASD children who apply a gluten-free diet and casein have a lower calcium intake and low in bone density. Catfish flour with high protein and calcium content were expected to increase the nutritional value (protein and calcium) of cookies which gluten-free and casein-free. This study was aimed to determine the effect of catfish flour substitution towards acceptance and nutritional value of gluten and casein free cookies as an alternative snack for ASD children. This study was experimental research with Completely Randomized Design. Panelists of this study were children with ASD (4-6 years) and their parents as many as 40 people. There were 4 formulas in this study, F0 was control, and 3 substitution formulas. Percentage of Flour substitution were, F2 (2%: 2%); F3 (4%: 4%); and F5 (6%: 4%). Kruskal Wallis test showed no significant difference in the level on acceptance level in taste and aroma between F0, F3, and F5. The acceptability and nutritional value's ranking showed the best formula was F5. 100 grams of F5 cookies (protein: 6.75 g; calcium: 247.51 mg) can fulfill 19% of the protein and 24.8% calcium of children RDA (4-6 years). Gluten-free and casein-free cookies with catfish (Formula 5) with enough protein and high calcium can be an alternative snack for ASD children.

Gluten-starch interactions in wheat gluten during carboxylic acid deamidation upon hydrothermal treatment

After carboxylic acid deamidation upon heating (CADH), wheat gluten still contains a total of ∼10% insoluble fractions, of which ∼10% is starch, which depreciate the values of wheat gluten. To elucidate gluten-starch interactions and their role in the deamidation behavior of gluten, the macrostructural characteristics of gluten citric acid suspensions of different concentrations (1% and 10%, w/v) and with different types of residual starch chains (achieved by enzyme hydrolyzed by α-amylase and/or glucoamylase assisted by sonication) were investigated. We found the degradation of long starch chains and branched short chains induced dramatic bond-cleavages in insoluble glutenins and gliadins. FTIR and SDS-PAGE analyses indicated that without these two types of chains in the precipitates, the insoluble deamidated wheat gluten exhibited minimal changes in the molecular force and the conformation. Their glycosylation, hydrophobic force and hydrogen bonds between amylopectin and small proteins, such as LMW-GS and α, β, γ-gliadins, were detected. FTIR suggested that the associations between gliadins and amylopectin were covalent. Gluten-starch interactions were likely to cause an incomplete dissolution of wheat gluten during CADH. A simple model was proposed to clarify the aggregation state and the relationships between starch granules and wheat gluten components during CADH.

Quality Evaluation of Grains, Flour and Dough of Some Varieties of Wheat (Triticum aestivum L.) for Chapati and Bread Making

Ten varieties of wheat were obtained from Economic Botanist (Rabi Cereals) Section, Department of Plant Breeding and Genetics, Chandra Shekhar Azad University of Agriculture and Technology, Kanpur for their chapati and bread making quality. The range of variability was exhibited in grain characters like test weight (37.78–44.35 g), grain hardness (10.17 to 11.30 kg/grain) and phenol colour reaction (excellent to unsuitable). The flour characteristics like contents of protein (10.30 to 13.45%), dry gluten (4.52–7.10%) and sedimentation value (7.64–21.56 ml) as well as that of dough characteristics like water absorption (60–70%) and ball dough colour and appearance (light white to creamy white) varied significantly.

Effects of storage strategies on physicochemical properties of stored wheat in Ethiopia

A postharvest management intervention of wheat grain needs to be examined from technological quality perspectives before its introduction to users. This study was conducted to evaluate the effects of different grain storage strategies on the physicochemical properties of stored wheat. The experiment included six treatments: Filter-cake treated wheat in a polypropylene bag, triplex treated wheat in a polypropylene bag, metal silo, Purdue Improved Crop Storage (PICS) bag, Super GrainPro bag, and polypropylene bag (control). Data on water activity, protein, ash, wet gluten, sedimentation value, and farinograph were determined at two months interval for six months. Mean ash contents of wheat after six months of storage had ranged from 1.58% in Super GrainPro bag to 1.79% in the control while filter-cake and triplex treated wheat exhibited higher ash than wheat in other interventions. Mean wet gluten content after six months had ranged from 24.7% in the control to 27.8% in the Super GrainPro bag. Baseline wet gluten and sedimentation values of wheat in the control, triplex, and filter-cake treatment diminished unlike those in the hermetic containers. Mean farinograph water absorption of wheat after six months had ranged from 54.1% in PICS bag to 61.2% in the control. Storage period did not affect all the measured parameters, except farinograph water absorption, of wheat stored in hermetic containers. Hermetic containers are better options to maintain physicochemical properties of stored wheat compared to the commonly used polypropylene bag. However, the application of filter-cake and triplex powders resulted in increased water absorption and ash content apart from diminished wet gluten content and sedimentation values. This condition may pose a negative influence on the baking performance of flour from wheat treated with the powders. Hence, effective removal of filter-cake and triplex from the treated wheat needs further investigation.

Seed Quality and Storage of Wheat (Triticum aestivum L.) as Influenced by Basal and Foliar Application of Nitrogen

A field experiment was conducted at N.E. Borlaug Crop Research Centre of G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand) to study the seed quality and storability of wheat (Triticum aestivum L.) as influenced by soil and foliar application of nitrogen. Among seed quality parameters protein, wet gluten and sedimentation value showed significant increase due to increase in nitrogen rates whereas, starch and hectolitre weight had a decreasing trend. Also foliar urea spray significantly influenced these seed quality parameters. Seedling length and seedling vigour index differed significantly with basal application of nitrogen at the time of initial storage and after 2 months of storage.

DIFFERING IN AGRONOMIC AND QUALITY CHARACTERS IN SOME BACKCROSS–DERIVED LINES IN BREAD WHEAT (Triticum aestivum L.) GENOTYPES Article Sidebar

The backcrossing method remains an efficient tool for transferring genes into established crop varieties. In this study; we were focused on evaluating the selected some backcross lines for yield, grain-quality traits and some agronomic traits under field condition. The experiment was conducted using 15 genotypes in randomized completely blocks design with four replications in Trakya ARI experimental field, during 2009-2010 and 2010-2011 growing years. Grain yield, days of heading and maturing, plant height and some quality parameters and relationship among these parameters were investigated. According to results, there was statistically difference among genotypes in terms of yield and other investigated characters, except for 1000-kernel weight, test weight. Grain yields decreased in Pehlivan, Aldane, Tekirdağ and Dropia backcross lines. It was determined that TKW increased in the backcross derived lines of the Gelibolu, Dropia and Prostor, gluten value increased in Pehlivan and Tekirdağ cultivars. Backcross line for gluten index of the Pehlivan, Aldane, Gelibolu, Prostor and Dropia cultivars highly increased compared with other components. Sedimentation values of the backcross lines of cultivars decreased in Prostor and increased in Pehlivan, Gelibolu and Dropia. The strongly negative correlations were measured between grain yield and days of maturing (r=-0.689**), plant height (r=-0.655**), and lodging resistant (r=-0.743**). Also, grain yield was negatively correlated with protein ratio (r=-0.608*), gluten value (r=-0.541*), and days of heading (r=-0.607*). The negative correlations were found between grain yield and 1000-kernel weight, test weight, hardness, sedimentation, and winter-kill, as well. The strong positive correlations were measured between protein ratio and gluten, hardness, sedimentation, days of heading and maturing, plant height, and lodging resistant. Grain hardness in genotypes increased with the extension of maturation period of the genotypes. Plant height in genotypes strongly correlated with grain yield, protein ratio, gluten value, gluten index, days of heading and maturing.

EFFECT OF BIOMASS AT DIFFERENT GROWTH STAGE ON GRAIN YIELD AND QUALITY IN BREAD WHEAT (Triticum aestivum L.) GENOTYPES

The aim of this research was to determine the effects of location, genotypes and the interaction of location x genotypes on biomass, canopy temperature, yield and some of the quality traits of the bread wheat genotypes under field conditions. Thus, it was established with 25 genotypes in randomized completely blocks design with 4 replications at 3 locations in Trakya Region, Turkey, in 2013-2014 growing season. Grain yield, biomass, canopy temperature, plant height, 1000-kernel weight, test weight, and relationship among these characters were investigated. For determining biomass of the genotypes, data was taken at three plant growth stages; tillering, shooting and heading. Combined analysis of variance across three locations revealed highly significant variation among wheat genotypes for grain yield, biomass of stem elongation, heading stage and canopy temperature. The mean yield of the genotypes was 723.0 kg da-1, and the highest yields were obtained from Entry 22 with 826.3 kg da-1. The highest biomass was scaled in Entry-9 during threeplant growth stages. Additionally, a positive correlation was observed between grain yield and biomass in tillering, shooting, and heading growth stages of the genotypes. These results indicated that higher biomass at early plant growth stage was more significant for yield potential. There was detected slightly negative relationship between canopy temperature and biomass, and grain yield. It could be that the canopy temperatures of genotypes were measured lower during the increasing of biomass in plant development. During tillering stage, higher biomass promoted to plant height and positively affected protein ratio, values of gluten and sedimentation. In shooting phase of genotypes, biomass positively affected and increased in 1000-kernel weight, protein ratio, gluten value and sedimentation value, as well. But increasing in biomass during heading stage, negatively affected and decreased in canopy temperature, 1000-kernel weight, test weight, protein ratio, gluten index and sedimentation value.

Effect of Herbagreen Nano-Particles on Biochemical and Technological Parameters of Cereals (Wheat and Corn)

This research study intended to provide evidence and proof of the positive effects, that applying of the Bio-Fertilizer Herbagreen produced through nanotechnology has on the agriculture in Albania. There are no doubts that nanotechnology is one of the most relevant innovations not only in agriculture, but also in other scientific fields such as biotechnology, medicine etc. Herbagreen nano-particles are able to directly penetrate plants after being applied, thus becoming immediately part of the plants lifecycle and metabolism. This is due to the new nano- and micro-dimensions of the grinded particles after being treated through TMAC (Tribo-Mechanical Activation of Calcite). This technology does not interfere with the mineral initial composition. It simply grinds the mineral particles in nano-dimensions and by so doing increases sensibly their contact surface. This makes these particles “magically” influence the yield quantity and quality in the treated plants. Based on the experiments performed during two consecutive years on the selected crops of corn and wheat, it was noticed that in addition to a yield increase in the plots treated with this nanotechnology, there was also an increase in the gluten values in wheat, while regarding the percentage values of proteins and lipids it was noted that the values of the treated plots with Herbagreen had the same values of the plots treated with the maximal dosage of chemical fertilizers. It was also concluded, that using of the Herbagreen fertilizers can avoid or reduce the soil and waters contamination caused by only traditional mineral fertilizers use. The financial costs for the treatment can be reduced as well.

Planting Date, Seeding Rate, and Cultivar Impact Agronomic Traits and Semolina of Durum Wheat

Durum wheat (Triticum durum Desf.) is a market class of wheat subject to price discounts in the marketplace if quality standards are not met. This study was conducted in order to determine how certain agronomic practices might impact durum wheat quality. The effects of planting date (PD), cultivar, and seeding rate on agronomic and semolina quality traits were investigated in field trials conducted near Hettinger and Minot, ND in 2014 and 2015. The interaction of PD and cultivar was significant for many of the traits evaluated. There was a significant PD X cultivar interaction or PD and cultivar effect for yield in all environments. Planting date X cultivar interacted for test weight at all environments. In general, a delay in PD resulted in a significant decrease in yield and test weight for all cultivars. However, Carpio yielded more than other cultivars in high yielding environments while the yield and test weight of Joppa was more adversely affected by delays in PD. Seeding rate did not have a consistent effect on any agronomic or quality trait. Protein content, kernel yellow pigment content, falling number (FN), and vitreous kernels were more dependent on cultivar, regardless of PD and environment. Semolina extraction, gluten index (GI), and wet gluten (WG) values tended to decrease with a delay in PD. These data continue to support cultivar selection as a critical component for obtaining high-yielding, high-quality durum wheat. However, PD and environment can impact certain agronomic and end-use traits, regardless of cultivar grown.

The analysis of flour blends as affected by the behaviour of two different quality flours of triticale under different fertilizer treatments

Triticale is likely used in many countries in human consumption, due to its advantageous agronomical and nutritional properties mostly in blends. The baking quality of blends depends not just on the proportions of the used flours but also on their individual quality what can be influenced by fertilizer treatments.
 22 flour blends were prepared with commercial wheat flour and triticale wholemeal flour in proportions from 0% to 100%. The triticale was treated with different amount of fertilizers (N30P30K30, N60P0K0). Changes of wet gluten contents and extensograph parameters of the blends were determined. The quality of blends significantly depends on the fertilizer treatment of triticale beside the proportions of the flours. When the N60P0K0 treated triticale was used in blends, wet gluten and extensibility values were significantly higher, but in case of resistant to extensions (Rmax) the N30P30K30 treated samples gave higher values. The measured values of wet gluten and extensibility were above the expected values (synergism), while in the case of resistance to extension the expected values were higher than the measured values (antagonism).

Comparative Study of Grains, Flours and Baking Quality of Wheat Cultivar (Uruq) with Other Wheat Cultivars (Triticumaestivum L.) in Iraq

The grain hardness, wet and dry gluten contents, protein and ash contents are determined in grains from different cultivars of wheat which are important in food products, either which are present in raw materials or in final products. Wheat is also a very important food raw material, and flour as the final product of milling. The importance of knowing the physical and chemical properties of wheat and flour is due to the determination of quality and kind of flour which is produced after the milling process. In this work, some physical and chemical properties of different wheat cultivars are determined and the comparisons of these characteristics are performed in both wheat and flour. Uruq Wheat sample (W5) has the highest results when compared with other wheat cultivar reaching 82 kg/ hectoliter, 9.2 % and 41 gm, 0.81, 8.8, 5.5, 30 %, 67 %, 73.6 %, 518, 858 specific weight, moister, 1000 grain Weight (gm), Ash %, Moister %, color test, moist. gluten %, Gluten index %, Absorption %, Falling No. and gelatination respectivelywith specifications grain white, transparent color, uneven gully depth and full cross-section of a glasses grain. The lowest results are by contrast with Forat cultivar in sample W2. Characteristics that are observed in this work are affect of the contents of with to moister, ash, protein, gluten and water absorption values there are useful for milling industry of different wheat cultivars.

EFFECT OF USING L-ASPARAGINASE IN REDUCING ACRYLAMIDE PERCENTAGE IN BISICUT

This study was aimed to know the efficiency of partially purified L- asparaginase produced from local isolate from Erwinia spp. to reduce the percentage of acrylamide formed in Biscuit. Four types of biscuit from wheat flour were prepared (T1, T2, T3, T4),and T1 as control. High performance liquid chromatography technique was used to estimate acrylamide ratio in biscuit , Effect of enzyme addition on flour chemical and rheological properties was studied, also dough behavior ,gluten percentage, water absorption and amylase enzyme activity was estimated. The results revealed that the addition of experimental asparaginase ( specific activity 20.5 unite mg-1 ) with 1% of flour weight lead to reduce in acrylamide formation in Biscuit to 89 % compared to control sample ( in absence of enzyme ) . Moreover, the addition of Asparagine to flour at 0.1 % of its weight, where L- asparaginase was available caused a negative effect on enzyme efficiency in reducing the acrylamide in biscuit. So the level of acrylamide was reduced to 57.7 %. In the other hand , the percentage of acryl amide in biscuit was increased to 233 % when the asparagine was added to mixture in absence of L- asparaginase .Addition of the enzyme to flour have no effect on the percentage value of gluten but improved the stability of dough .The enzyme addition also led to increase amylases activities. Addition of experimental enzyme had no effect on quality and sensory evaluation of biscuit.

EFFECT OF IRRADIATION ON RHEOLOGICAL AND BAKING PROPERTES OF FLOUR WHEAT GRAIN .

Physicochemical studies on flours milled from irradiated samples of Sakha 94 wheat indicated that, besides its protective role from insects and microorganisms, gamma irradiation also has important effects on various quality criteria of wheat flour. Experiments have been performed to study the effects of gamma irradiation on various aspects of wheat flour quality such as dough properties, and baking quality. It was reported in the previous study that falling number, wet gluten and dry gluten values of the flour decreased significantly as radiation levels increased. Apparently the detrimental effect of γ-irradiation was largely on the gluten protein. In this study water absorption and degree of weakening values increased with increasing radiation doses higher than 0.5kGy compared to control sample, while dough stability decreased. The results showed that the overall bread quality of wheat flour was greatly reduced at doses of radiation (1.5-3.5kGy). At 3.5KGy, the mixing requirement was reduced and loaf volume and crumb grain were impaired.

Effects of Super Absorbent Resin on Quality and Yield in Dryland Wheat

In order to find an appropriate Super Absorbent Resin (SAR) application amount and improve the quality and yield in dryland wheat. The effects of SAR on quality and yield in dryland wheat had been studied with Jimai 22 as the experimental material. The results proved that, under the condition of this experiment, SAR improved the crude protein content and sedimentation value of wheat. It extended the developing time of wheat dough and shortened the settling time. Within a certain range, with the increase of application rate of SAR, the wet gluten value decreases. When the application amount of SAR was 1 kg/667 m 2 , we got a better quality of wheat with the highest yield.

The effect of nitrogen fertilization and crop year precipitation on the protein and wet gluten content of wheat (Triticum aestivum L.) grain

Winter wheat (Triticum aestivum L.) yield samples taken from a consecutive series of crop years representing drought, normal and moist conditions at the Nagygombos experimental site of the Szent István University have been evaluated. The impact of N topdressing and crop year conditions on the performance of protein and wet gluten content were studied.The results suggest that ascending levels of N topdressing, and increased number of applications had a beneficial effect on the protein content, as well as on wet gluten values. Crop year had a significant effect on quality manifestation. The drier the crop year, the better the recorded quality performance. The magnitude of changes was bigger in case of gluten than in that of protein values. There were minor differences between the two varieties examined, especially in their response patterns to nitrogen supply. Dough formation depends mainly on the gliadin/ glutenin ratio, but there is less information on the agronomic and climatic impacts that may cause alterations in that.

Accuracy of ELISA Detection Methods for Gluten and Reference Materials: A Realistic Assessment

The determination of prolamins by ELISA and subsequent conversion of the resulting concentration to gluten content in food appears to be a comparatively simple and straightforward process with which many laboratories have years-long experience. At the end of the process, a value of gluten, expressed in mg/kg or ppm, is obtained. This value often is the basis for the decision if a product can be labeled gluten-free or not. On the basis of currently available scientific information, the accuracy of the obtained values with commonly used commercial ELISA kits has to be questioned. Although recently several multilaboratory studies have been conducted in an attempt to emphasize and ensure the accuracy of the results, data suggest that it was the precision of these assays, not the accuracy, that was confirmed because some of the underlying assumptions for calculating the gluten content lack scientific data support as well as appropriate reference materials for comparison. This paper discusses the issues of gluten determination and quantification with respect to antibody specificity, extraction procedures, reference materials, and their commutability.