Hard Red Winter Research Articles

Development of Barley-Fortified Instant Noodles

SUMMARY The main objective of this study was to develop instant noodle products with additional nutritional and health benefits through substitution of noodle flour with high β-glucan barley flour. Hard red winter wheat (HRW) noodle flour was substituted with 10%, 20%, and 30% of three types of barley flour, including waxy, hull-less, and hulled types. The varieties were Radiant, Salute, and Sustagrain. The results showed that as the substitution level of barley flour increased, both the noodle color L* (lightness) value and cooked noodle hardness generally decreased, although the degree of changes varied with the type of barley flour. Sensory evaluation indicated that up to 20% of HRW flour could be substituted by Salute or Radiant barley flour and produce acceptable products. For Sustagrain whole grain barley flour, the most acceptable level was 10% when color, flavor, and eating quality of instant noodle were considered.

A multispectral sorting device for isolating single wheat kernels with high protein content

Automated sorting of single wheat kernels according to protein content was demonstrated using two novel multispectral sorting devices with different spectral ranges: 470–1,070 nm (silicone based detector) and 910–1,550 nm (InGaAs based detector). The multispectral data were acquired by rapidly (~12 kHz) and sequentially pulsing LEDs at nine wavelengths and measuring the amount of light reflected from the wheat kernels at each wavelength as they drop off a feeder chute. A microcontroller was used to direct the LED pulses, digitize the analog signal from the photodiode, perform signal processing, and apply classifications. Sorting was accomplished through activation of an air valve. The instruments were tested by sorting 13 hard red winter samples to select high protein kernels. The resulting sample of high protein kernels was sorted a second and third time to further increase average sample protein content. For the silicone based instrument, the sorted samples had 0.99, 1.60, and 1.86 % higher protein than the original samples after each sort, respectively. Similarly, after sorting with the InGaAs based LED instrument, sorted samples had 0.60, 1.25, and 1.68 % higher protein than the original samples after one, two, and three sorts, respectively. The simple LED-based sorter is very economical as compared to most other small scale sorting systems, with material costs for the prototype of around $6,000. This sorter would likely be most effectively employed to select desired traits of small lots of seed (e.g., breeder size samples), assist in sample purification, and help breeders in selecting the kernels with higher protein.

Variation in Susceptibility of Field Strains of Three Stored Grain Insect Species to Spinosad and Chlorpyrifos-Methyl Plus Deltamethrin on Hard Red Winter Wheat

Spinosad and chlorpyrifos-methyl plus deltamethrin efficacy at labeled rates on hard red winter wheat were evaluated against 11 field strains of the red flour beetle, Tribolium castaneum (Herbst); six strains of the sawtoothed grain beetle, Oryzaephilus surinamensis (L.); and two strains of the lesser grain borer, Rhyzopertha dominica (F.), collected mostly from farm-stored grain in Kansas. Adults were exposed to wheat treated with spinosad at 1 mg (active ingredient)/kg or chlorpyrifos-methyl plus deltamethrin at three plus 0.5 mg (active ingredient)/kg. Adult mortality was assessed after 7 and 14 d and progeny production after 42 d. Spinosad did not provide complete mortality or progeny suppression of T. castaneum and O. surinamensis field strains, but was effective against R. dominica strains. Chlorpyrifos-methyl plus deltamethrin produced complete mortality and progeny suppression of field strains all three species. The two least susceptible T. castaneum and O. surinamensis strains and the two R. dominica strains were chosen for dose-response tests only with spinosad. The LD99 values for T. castaneum and R. dominica field strains were similar to that of the corresponding laboratory strains. Corresponding values for the two O. sturinamensis field strains were significantly greater (approximately 6 times) than the laboratory strain. The effective dose for progeny reduction (ED99) of only one R. dominica field strain was significantly greater (approximately 2 times) than the laboratory strain. The baseline susceptibility data of field strains of three insect species to spinosad will be useful for monitoring resistance development when this product is commercially released as a grain protectant.

Physiologic Specialization of Puccinia triticina on Wheat in the United States in 2011.

Collections of Puccinia triticina were obtained from rust-infected leaves provided by cooperators throughout the United States and from wheat fields and breeding plots by USDA-ARS personnel and cooperators in the Great Plains, Ohio River Valley, southeastern states, Oregon, and Washington State in order to determine the virulence of the wheat leaf rust population in 2011. Single uredinial isolates (440 total) were derived from the collections and tested for virulence phenotype on 18 lines of Thatcher wheat and a winter wheat line that are near-isogenic for 19 leaf rust resistance genes. In 2011, 87 virulence phenotypes were described in the United States. Virulence phenotypes TBBGJ, MLDSD, and TCRKG were the three most common phenotypes. Phenotype TBBGJ is virulent to Lr39/41 and was widely distributed throughout the hard red winter wheat region of the Great Plains. Phenotype MLDSD is virulent to Lr17 and Lr39/41 and was widely distributed throughout the United States. Phenotype TCRKG is virulent to Lr11, Lr18, and Lr26 and was found mostly in the soft red winter wheat region in the eastern United States. Isolates with virulence to Lr39/41 and avirulence to Lr9 were prevalent in the Great Plains region for the first time. Virulence to Lr21 was present in five virulence phenotypes mostly from the spring wheat region of the northern Great Plains.

Dual‐Purpose Wheat Grain Yield as Affected by Growth Habit and Simulated Grazing Intensity

ABSTRACTCattle stocking density and variety selection influence dual‐purpose winter wheat (Triticum aestivum L.) growth and grain yield. The objectives of this study were to determine the effects of growth habit and simulated grazing intensity on dual‐purpose, hard red winter wheat canopy closure, fertile spike number, and grain yield. Experiments were conducted during the 2009/2010 and 2010/2011 wheat production seasons at Stillwater and Lahoma, OK. Grazing intensity was simulated by mowing two hard red winter wheat varieties with differing growth habits (prostrate or erect) to 3‐, 7.5‐, and 12‐cm heights at approximately 4‐wk intervals. Mowing was initiated in early November and terminated at first hollow stem (Feekes 5–6) in the spring, which correspond to typical cattle (Bos taurus) placement and removal from wheat pasture in the region. Simulated grazing to a 12‐cm height did not affect winter wheat grain yield at either location, but the 3‐cm mowing height reduced grain yield of winter wheat compared with the nondefoliated treatment regardless of growth habit or variety. Fractional canopy closure of at least 0.53 before winter dormancy (Feekes 3–4) or 0.62 at grazing termination was required to obtain 95% of asymptotic yield potential within an early‐sown, dual‐purpose production system. Grazing to a height of 3 cm significantly reduced wheat ability to achieve these critical values and grazing at a 12‐cm height generally ensured that these critical fractional canopy closure values would be maintained.

Emerson hard red winter wheat

Graf, R. J., Beres, B. L., Laroche, A., Gaudet, D. A., Eudes, F., Pandeya, R. S., Badea, A. and Randhawa, H. S. 2013. Emerson hard red winter wheat. Can. J. Plant Sci. 93: 741–748. Emerson hard red winter wheat (Triticum aestivum L.), a cultivar developed using doubled haploid technology, was registered for western Canadian production in 2012. It is eligible for grades of the Canada Western Red Winter (CWRW) wheat market class. Evaluation across western Canada from 2008 to 2010 was relative to CDC Osprey, AC Bellatrix, Radiant, and CDC Buteo, the CWRW wheat checks in the Western Winter Wheat Cooperative Registration trials. Overall, Emerson had significantly lower grain yield than the mean of these checks; however, in the stem rust, leaf rust and fusarium head blight prone eastern prairies the grain yield of Emerson was not significantly different from CDC Buteo and CDC Falcon, which have been the predominant cultivars in this region. Emerson had good winter survival, intermediate maturity, medium height, strong straw, high test weight, and high grain protein concentration. It expressed improved resistance to fusarium head blight, stem rust, leaf rust, and stripe rust relative to the checks. End-use suitability analysis indicated that Emerson had strong dough rheology, and excellent milling and baking properties.

In‐Season Nitrogen Effects on Organic Hard Red Winter Wheat Yield and Quality

Ensuring adequate available N for grain protein development is a primary challenge for organic production of winter bread wheat (Triticum aestivum L.). Topdressing organic wheat in‐season may improve grain yield and quality. The objective of this study was to determine if supplemental N topdressing at key wheat developmental stages would improve organic hard red winter wheat yield and protein concentrations. Field experiments were conducted over 4 site‐years from 2009 to 2011 in Maine and Vermont, using the variety Harvard. Treatments were a factorial arrangement of two organic‐approved N sources (Chilean nitrate, CN, and dehydrated poultry litter, DPL) and three times of application (tillering, flag leaf, and boot stages). Plant N uptake, grain yield, and grain protein concentration were determined. Plant‐accumulated N was always higher in the CN treatments than in the DPL and manure‐only treatments. The CN topdress treatments yielded on average 11% more than the manure‐only treatment and 6% more than DPL treatments. Topdressing increased grain protein concentration in all cases, although none of the treatments reached the 120 g kg–1 milling standard, due in part to variety Harvard being a low‐protein, high‐yielding variety. Chilean nitrate was more effective at increasing grain protein levels than DPL, and for both N sources, later applications were more effective than earlier ones. Topdressing could be a cost‐effective strategy to boost grain protein levels for organic winter wheat production, but further work is needed to evaluate topdressing with higher protein varieties and identify additional rapidly‐available and economical organic approved N sources.

Physicochemical Properties of A- and B-Starch Granules Isolated from Hard Red and Soft Red Winter Wheat

Large A- and small B-starch granules separated from hard red and soft red winter wheat grains were investigated for their morphological, structural, and physicochemical properties. A-granules displayed a disk or lenticular shape, and B-granules showed a spherical or polygonal shape according to SEM. XRD analysis showed that both A- and B-granules had A-type crystallinity. A-granules contained a higher amount of amylose and a lower protein content and amylopectin/amylose ratio than B-granules. A-type granules exhibited a higher hydrolysis extent and swelling power and a lower iodine affinity than did B-granules. A-granules showed a higher peak, trough, breakdown and final viscosity, and gelatinization enthalpy than did B-granules, while B-granules exhibited a higher gelatinization temperature. The study demonstrated that the A- and B-granules separated from both hard red and soft red winter wheat grains exhibited a similar structure and very different physicochemical properties.

The anthocyanin content of blue and purple coloured wheat cultivars and their hybrid generations

The anthocyanin content of spring and winter wheat cultivars and their hybrids with purple and blue coloured grains was evaluated under Hungarian growing conditions. In all 3 years the anthocyanin content of blue grained wheats was significantly higher than that of purple ones. Anthocyanin content was influenced by environmental factors. In the progenies of crosses between Hungarian hard red winter wheat cultivars and blue-grained varieties, the anthocyanin content of the grind was 21–157 mg/kg, while that of the flour was 5.3–17.4 mg/kg. Consequently, most of the anthocyanin content was in the bran. The high anthocyanin content of blue and purple wheat varieties can be applied successfully for elevating the anthocyanin content of bakery products if whole-meal flour or bran is used.

AAC Gateway hard red winter wheat

Graf, R. J., Beres, B. L., Randhawa, H. S., Gaudet, D. A., Badea, A., Laroche, A., Eudes, F. and Pandeya, R. S. 2013. AAC Gateway hard red winter wheat. Can. J. Plant Sci. 93: 541–548. AACGateway is a hard red winter wheat (Triticum aestivum L.) cultivar eligible for grades of Canada Western Red Winter (CWRW) wheat. Evaluated relative toCDCOsprey,ACBellatrix, Radiant, and CDC Buteo in the Western Winter Wheat Cooperative Registration trials from 2009 to 2011, AAC Gateway exhibited high grain yield, good winter survival, short straw of excellent strength, high grain protein concentration, and resistant to intermediate responses to stem rust, leaf rust, stripe rust and fusarium head blight. This combination of desirable traits makes AAC Gateway well-suited for production across western Canada. End-use suitability analysis indicated improvements in protein concentration, amylograph viscosity, dough rheology, loaf volume, and lower protein loss on milling.

Physicochemical and Thermal Properties of Wheat Gluten Fractions from Hard Red Winter Wheat Cultivar

Enriched gliadins, HMW‐GS and LMW‐GS were obtained by differential solvent fractionation from flour using a modification of the method described by Verbruggen et al (1998). Briefly, flour was defatted with chloroform (CHCl3) followed by gliadins extraction with 50% (v/v) n‐Propanol (n‐PrOH), glutenin subunits were extracted from the residue at 60°C by adding 50% n‐PrOH containing 1% (w/v) dithiothreitol (DTT), and the low molecular weight glutenins were precipitated by 85% n‐PrOH. The surface hydrophobicity, charge‐to‐mass ratio, and thermal properties of the three fractions were investigated using reverse‐phaseHPLC, capillary electrophoresis (CE), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA). Gliadin and LMW‐GS fractions resolved in peaks with different surface hydrophobicity and a relatively wide range of charge‐to‐mass ratio. Samples were pre‐heated to remove residual solvent using TGA. The DSC profile of the pre‐heated gliadin and LMW‐GS‐rich fractions revealed similar glass transition onset, midpoint and conclusion temperatures, averaging 134.9, 143.0 and 151.3°C, respectively, and 0.255 J/g/°C. While the glass transition for the HMW‐GS rich fraction showed higher trend averaging 137.5, 144.3 and 153.1°C for onset, midpoint and conclusion temperature, respectively, and 0.318 J/g/°C.

Effect of salt solutions applied during wheat conditioning on lipase activity and lipid stability of whole wheat flour

Lipolytic activity in whole wheat flour (WWF) is largely responsible for the loss in baking quality during storage. Metal ions affect the activity of seed lipases; however, no previous studies have applied this information to WWF in a way that reduces lipase activity, is practical for commercial manufacture, and uses common food ingredients. NaCl, KCl, Ca-propionate, or FeNa–ethylenediaminetetraacetic acid (FeNa–EDTA) were applied to hard red winter (HRW) and hard white spring (HWS) wheats during conditioning as aqueous solutions at concentrations that would be acceptable in baked goods. Salts affected lipase activity to different degrees depending on the type of wheat used. Inhibition was greater in HRW compared with HWS WWF, probably due to higher lipase activity in HRW wheat. In HRW WWF, 1% NaCl (flour weight) reduced hydrolytic and oxidative rancidity and resulted in higher loaf volume and lower firmness than untreated WWF after 24weeks of storage.

Weight Loss and Germination Failure Caused by Psocids in Different Wheat Varieties

We investigated weight loss caused by Liposcelis entomophila (Enderlein) feeding in damaged (cracked) and intact kernels of 'Jagger' variety of hard red winter wheat over a 90-d period at 30 +/- 1 degrees C and 75 +/- 5% relative humidity. L. entomophila caused 8.5% weight loss in damaged wheat kernels, which was significantly greater than the weight loss found in intact wheat kernels (0.2%). We also evaluated the suitability of six wheat varieties commonly grown in Oklahoma, namely, Jagger, 'Endurance,' 'Overley,' 'Jagalene,' 'OK Bullet,' and 'Deliver' to support populations of four psocid species, namely, Liposcelis bostrychophila Badonnel, L. decolor (Pearman), L. entomophila, and L. paeta Pearman over a 30-d period. The greatest population increase was observed in L. bostrychophila followed by L. paeta. Subsequently, weight loss of damaged and intact wheat kernels and germination of intact kernels infested by L. paeta over a 45-d period were assessed in OK Bullet variety. L. paeta caused weight loss of 3.3% in damaged kernels, which was significantly greater than the weight loss found in intact kernels (0.4%). Based on our data, 40% of infested intact kernels failed to germinate after 45 d of infestation by L. paeta, but this decreased to 32% when adjusted using germination failure of uninfested kernels. Our data show that psocid infestations do not only cause considerable loss in weight of wheat, but also result in significant germination failure. These data call for the formulation of effective integrated psocid management strategies for stored wheat to mitigate the negative impacts of psocid pests.

Registration of ‘Bearpaw’ Wheat

‘Bearpaw’ (Reg. No. CV‐1083, PI 665228) hard red winter (HRW) wheat (Triticum aestivum L.) was developed and released by the Montana Agricultural Experiment Station in September 2011. Bearpaw is of unknown pedigree, derived from a composite of five crosses made to the same F1 male sterile parent in 1999: Dominant male sterile (DMS)/‘Rampart’//‘Pronghorn’/3/2*Rampart, DMS/Rampart//Pronghorn/3/Rampart/4/MTW9806, DMS/Rampart//Pronghorn/3/Rampart/4/‘Nuplains’, DMS/Rampart//Pronghorn/3/Rampart/4/MT9513, DMS/Rampart//Pronghorn/3/Rampart/4/MT98113. Bearpaw was developed using a modified bulk‐breeding method and selected as an F5:6 headrow. Bearpaw was tested under the experimental number MTS0721 from 2007 to 2011 in Montana. Quality has been evaluated in multilocation Montana trials since 2007. Bearpaw is a high‐yielding, solid‐stem, semidwarf (Rht‐B1b) HRW wheat cultivar with medium maturity, medium to high test weight and grain protein, and acceptable milling and baking quality. Bearpaw was released for its host‐plant resistance to wheat stem sawfly (Cephus cinctus Nort.) conditioned by stem solidness, along with short stature and improved yield potential relative to existing solid‐stem cultivars adapted to Montana.

Registration of ‘Judee’ Wheat

‘Judee’ (Reg. No. CV‐1084, PI 665227) hard red winter (HRW) wheat (Triticum aestivum L.) was developed and released by the Montana Agricultural Experiment Station in September 2011. Judee has the pedigree ‘Vanguard’/‘Norstar’//‘Judith’ dwarf selection/3/‘NuHorizon’. Judee was developed using a modified bulk‐breeding method and selected as an F5:6 headrow. Judee was tested under the experimental number MTS0713 from 2007 to 2011 in Montana. Quality was evaluated in multilocation Montana trials since 2007. Judee is a solid‐stem, high‐yielding HRW wheat line with medium to high test weight, medium maturity, reduced height (Rht‐B1b), medium to high grain protein, and acceptable milling and baking quality. Judee was released for its host‐plant resistance to wheat stem sawfly (Cephus cinctus Nort.) conditioned by stem solidness, along with short stature and improved yield potential relative to existing solid‐stem cultivars adapted to Montana.

Leaf Rust of Wheat: Pathogen Biology, Variation and Host Resistance

Rusts are important pathogens of angiosperms and gymnosperms including cereal crops and forest trees. With respect to cereals, rust fungi are among the most important pathogens. Cereal rusts are heteroecious and macrocyclic requiring two taxonomically unrelated hosts to complete a five spore stage life cycle. Cereal rust fungi are highly variable for virulence and molecular polymorphism. Leaf rust, caused by Puccinia triticina is the most common rust of wheat on a worldwide basis. Many different races of P. triticina that vary for virulence to leaf rust resistance genes in wheat differential lines are found annually in the US. Molecular markers have been used to characterize rust populations in the US and worldwide. Highly virulent races of P. triticina are selected by leaf rust resistance genes in the soft red winter wheat, hard red winter wheat and hard red spring wheat cultivars that are grown in different regions of the US. Cultivars that only have race-specific leaf rust resistance genes that are effective in seedling plants lose their effective resistance and become susceptible within a few years of release. Cultivars with combinations of race non-specific resistance genes have remained resistant over a period of years even though races of the leaf rust population have changed constantly.

Rheological Characteristics of Gluten after Modified by DATEM, Ascorbic Acid, Urea and DTT Using Creep-Recovery Test

The effects of diacetyl tartaric acid ester of monoglycerides (DATEM), ascorbic acid (AA), urea, and dithiothreitol (DTT) on viscoelastic properties of commercial hard red winter wheat gluten were investigated. A constant shear stress of 40 Pa was applied to gluten during creep-recovery test. Experimental creep-recovery compliance responses were fitted into a Burgers model with four elements accounting for characteristics of pure elastic (spring), viscoelastic (spring-dashpots elements), and viscous flow (dashpot). DATEM decreased the elasticity and viscoelasticity, but increased viscosity of gluten. The addition of AA, urea, and DTT, resulted in opposite rheological properties when compared with DATEM. Relationship among physical properties was also studied with principal component analysis (PCA) including gluten viscoelasticity, dough mixing and baking properties. Regressed coefficients from Burgers model accounted for higher percent of explained variance and were independent from flour content, baking and dough mixing properties.

Registration of ‘TAM 113’ Wheat

‘TAM 113’ (Reg. No. CV‐1081, PI 666125), a hard red winter wheat (Triticum aestivum L.) cultivar with experimental designation TX02A0252, was developed and released by Texas AgriLife Research in 2010. TAM 113 is an F5–derived line from the cross TX90V6313/TX94V3724 made at Vernon, TX in 1995. Both TX90V6313 and TX94V3724 are Texas experimental lines derived from the crosses TAM 200“S”/TX78A3345‐V34 and U1254‐1‐8‐1‐1/‘TAM 202’ (PI 561933), respectively. TAM 113 is an awned, medium maturing, semidwarf wheat with white glumes. It was released primarily for its excellent grain‐yield potential in both irrigated and dryland environments of the Texas High Plains; for its resistance to leaf rust (caused by Puccinia triticina Eriks.), stripe rust (caused by P. striiformis Westend.), and stem rust (caused by P. graminis Pers.:Pers f. sp. tritici Eriks. & E. Henn.); and for its good milling and exceptional bread‐baking characteristics. TAM 113 has a similar area of adaptation and grain‐yield potential as ‘TAM 111’ (PI 631352) and ‘TAM 112’ (PI 643143). However, compared with TAM 111, it has better leaf rust resistance and better bread‐baking qualities, and compared with TAM 112, it has better resistance to leaf and stripe rusts. TAM 113, with better milling and baking characteristics and resistance to leaf, stripe, and stem rusts, will provide a good complement to other hard red winter wheat cultivars for wheat producers in the southern Great Plains.

Registration of ‘Denali’ Wheat

‘Denali’ (Reg. No. CV‐1075, PI 664256) hard red winter wheat (Triticum aestivum L.) was developed by the Colorado Agricultural Experiment Station and released cooperatively by Colorado State University (CSU) and Kansas State University (KSU) in August 2011 through a marketing agreement with the Colorado Wheat Research Foundation. In addition to researchers at CSU and KSU, USDA‐ARS researchers at Manhattan, KS, St. Paul, MN, and Pullman, WA participated in its development. Denali was selected from the cross CO980829/‘TAM 111’ made in 2001 at Fort Collins, CO. CO980829 is an experimental line from CSU with the pedigree ‘Yuma’ (PI 559720)/PI 372129//CO850034/3/4*Yuma/4/NEWS12. TAM 111 (PI 631352) is a hard red winter wheat cultivar released by Texas A&M University in 2002. Denali was selected as an F5:6 line in July 2007 and assigned experimental line number CO050303‐2. Denali was released because of its superior grain yield under nonirrigated and irrigated production conditions in eastern Colorado, its grain volume weight, and its resistance to stripe rust (caused by Puccinia striiformis Westend. f. sp. tritici Eriks.).

Registration of ‘Byrd’ Wheat

’Byrd’ (Reg. No. CV‐1073, PI 664257) hard red winter wheat (Triticum aestivum L.) was developed by the Colorado Agricultural Experiment Station and released in August 2011 through a marketing agreement with the Colorado Wheat Research Foundation. In addition to researchers at Colorado State University (CSU), USDA‐ARS researchers at Manhattan, KS, St. Paul, MN and Pullman, WA participated in its development. Byrd was selected from the cross ‘TAM 112’/CO970547‐7 made in 2002 at Fort Collins, CO. TAM 112 (PI 643143) is a hard red winter wheat cultivar released by Texas A&M University in 2005. CO970547‐7 is an experimental line from CSU with the pedigree ‘Ike’ (PI 574488)/‘Halt’ (PI 584505). Byrd was selected as an F3:4 line in July 2006 and assigned experimental line number CO06424. Byrd was released because of its superior grain yield under nonirrigated and irrigated production conditions in eastern Colorado, its resistance to stripe (caused by Puccinia striiformis Westend. f. sp. tritici Eriks.) and stem rust (caused by Puccinia graminis Pers.:Pers f. sp. tritici Eriks. & E. Henn.), and its superior milling and bread‐baking quality attributes. The name Byrd was chosen in honor of former CSU wheat breeder and director of the CIMMYT Global Wheat Program, Dr. Byrd C. Curtis.