Hard White Wheat Research Articles

Registration of ‘NW13493’ hard white winter wheat

AbstractHistorically, wheat (Triticum aestivum L.) cultivars developed by the cooperative University of Nebraska–USDA‐ARS wheat improvement project were hard red winter wheat. With the expanding hard white wheat market, there is a greater emphasis on developing hard white winter wheat lines adapted to the Great Plains. ‘NW13493’ (tested as NW13493) (Reg. no. CV‐1197, PI 699380) was selected for its white kernels, agronomic performance, relevant disease resistances, and end‐use quality and is adapted to the central Great Plains. NW13493 was licensed to Bay State Milling Company on the basis of its superior agronomic and end‐use quality performance and also the need to ensure hard white wheat growers have a known market for their grain. NW13493 hard white winter wheat was released in February 2021 by the developing institutions and the licensee. NW13493 was a selection in 2013 from the cross ‘SD98W175‐1’/‘NW03666’, which was made in 2007. The pedigree of SD98W175‐1 is ‘KS84273BB‐10’/‘KSSB110‐9’//’KS831374‐141B’/‘YE1110’/3/ ‘KS82W418’/‘Stephens’ and the pedigree of NW03666 is ‘N94S097KS’/‘NE93459’. The F1 generation was grown in the greenhouse in 2008, and the F2 to F3 generations were advanced as bulks at Mead, NE, in 2009–2010. NW13493 was evaluated in replicated trials beginning in 2014. It has excellent winter survival and agronomic performance, acceptable disease reactions to many of the common diseases in its target area, and good end‐use quality for bread making.

Combined selection of Gpc-B1 and Glu-B1 locus encoding the Bx7OE subunit for improving end-use quality of hard white wheat

Wheat in Canada is classified into nine different market classes based on attributes that impact end-use functionality. The Canada Western Hard White Spring (CWHWS) class was created in 2001 to diversify wheat production. The quality requirements of the CWHWS class demand strong gluten properties but lower grain protein (GP) content levels compared to the premium CWRS class. Generally, GP and grain yield are negatively correlated, so a reduction in GP would allow CWHWS cultivars to express greater yield potential. However, lowering GP can result in weaker gluten strength. This study investigated the combined use of Gpc-B1 and Bx7OE to increase GP while maintaining the dough strength in hard white wheat lines. Additionally, the effects of these introgressions on agronomic traits (grain yield, days to heading, days to maturity, plant height, test weight, and thousand kernel weight) were evaluated. Seven populations (each comprising 40 RILs, all varying for presence of Bx7OE, and five populations carrying all possible combinations of Gpc-B1 and Bx7OE) were developed using marker-assisted selection and elite cultivars or advanced breeding lines as parents and tested in three field environments in Saskatchewan, Canada. End-use quality was measured on grain (protein content, kernel hardness), and flour (protein, ash, protein loss, color, and farinograph). Results from our study showed a 0.8–1.1% increase in GP content relative to CWHWS cultivars (used as checks in the study) and dough strength properties similar to CWRS cultivar ‘CDC Teal’ (representing uppermost limit of dough strength in CWRS class at the time). Except for a slight increase in plant height (still comparable to elite cultivars), no deleterious effects on agronomic or other quality traits were observed. We conclude that combined selection of Gpc-B1 DIC with Bx7OE is effective in developing CWHWS lines with a desirable end-use quality.

Reducing Visual Differences in Whole Grain Bread Prepared with Hard Red and Hard White Wheat: Application for Sensory Studies.

Consumer taste preference can be influenced by visual preference. To eliminate the influence of visual preference in the sensory evaluation of whole grain wheat, a reproducible method to eliminate color differences between Whole Grain breads prepared from hard white wheat (HWW) and hard red wheat (HRW) was evaluated. Response surface methodology (RSM) was used to match the color of HWW to HRW with the addition of commercially available dye solutions: McCormick black (red #40, yellow #5, blue #1), red (red #40, red #3, yellow #6), and yellow (yellow #5). Bread color was assessed by L* , a* , and b* color parameters according to the CIELAB international system of color measurement. Four replicates of the control and dye treated breads were analyzed. Initial color values for HRW were L* = 56.8 ± 0.40; a* = 8.04 ± 0.44; b* = 21.34 ± 0.46. RSM was used to predict dye addition levels to match color between HWW and HRW. With the addition of black (0.457 µL/mL), red (0.574 µL/mL), and yellow (1.165 µL/mL) dye to HWW, breads could be produced with L* , a* , and b* values of no statistical difference to the HRW (P < 0.05). A timed storage trail demonstrated the need to standardize the time between bread production and feeding studies. Visual bias can hinder assessment of wheat varieties in sensory studies. A reproducible method of dying wheat was developed that can be used to reduce this bias in sensory studies. PRACTICAL APPLICATIONS: The ability to control color variability is a critical tool in determining perceived quality in sensory analysis of breads. In this study, a method to reduce or eliminate visual bias between breads made from different varieties of wheat was developed. This method is applicable to any foods where dye could be added to reduce or eliminate color bias in sensory studies.

Breeding of a hard white wheat “Tamaizumi R” with resistance to wheat yellow mosaic virus

Breeding of a hard white wheat “Tamaizumi R” with resistance to wheat yellow mosaic virus

Registration of ‘Matterhorn’ Hard White Waxy Winter Wheat

‘Matterhorn’ (Reg. No. CV‐1151, PI 687896) hard white winter waxy wheat (Triticum aestivum L.) was developed cooperatively by the USDA‐ARS and the Nebraska Agricultural Experiment Station and released in 2018. Matterhorn, a sibling of the hard red waxy cultivar Mattern, has white grain color and waxy (amylose‐free) endosperm starch. It was released primarily for its unique end‐use quality attributes and for grain yield competitiveness with currently grown Nebraska‐adapted cultivars. The waxy starch is conditioned by the presence of three naturally occurring mutations that eliminate production of the enzyme granule‐bound starch synthase. Granule‐bound starch synthase synthesizes amylose in typical wheats and other cereal crops. Matterhorn (tested as NX04Y2107W) was selected from the heterogeneous red/white‐seeded experimental line NX04Y2107 derived from the cross NW98S061/99Y1442.

Effect of bran hydration with enzymes on functional properties of flour–bran blends

AbstractBackground and objectivesHard red wheat bran and hard white wheat bran were prehydrated and treated with cellulase, xylanase, or cellulase + xylanase to mitigate the adverse effects of bran on the bread‐baking quality of whole wheat meals.FindingsThe hydration of bran with cellulase increased its soluble sugar content and decreased its soluble and insoluble fiber contents. Bran hydration with cellulase + xylanase was more effective at increasing soluble sugar and lowering insoluble fiber, indicating more extensive degradation of cell wall materials. The compositional changes of bran induced by hydration with cellulase or cellulase + xylanase affected the starch pasting and dough mixing properties of the flour–bran blends, showing delayed/inhibited starch gelatinization and decreased water absorption during dough development. A higher loaf volume was observed in bread containing bran hydrated with a low dose of xylanase or cellulase + xylanase in hard red wheat and in bread containing bran hydrated with low‐dose xylanase in hard white wheat.ConclusionsThe prehydration of wheat bran with enzymes could effectively improve the baking quality of whole wheat meals prepared from flour–bran blends by inducing changes in the composition of bran and subsequently in the physicochemical properties of starch and gluten.Significance and noveltyThe prehydration of wheat bran with enzymes can be an effective approach for enhancing whole wheat bread processing.

Effect of a gene for high dough strength on whole wheat baking parameters of hard white spring wheat

Background and objectivesWhole wheat flour has weaker mixing properties and produces bread with smaller loaf volume than bread made from white flour. The objective of this research was to test the effect of an allele for increased dough strength on the quality of bread made from whole wheat flour.FindingsAn allele for increased strength at the Gli‐B1 locus was introduced by backcrossing into four hard white spring wheat backgrounds. Whole wheat flour was used for a mill and bake analysis with near‐isogenic lines containing alternative alleles at Gli‐B1 grown in dryland and irrigated environments. The allele for strong gluten did not impact flour protein. However, the strong gluten allele resulted in increased dough strength and greater loaf volume in near‐isogenic lines from different genetic backgrounds and under multiple environments.ConclusionsThe allele for strong gluten at Gli‐B1 may be useful to improve the end‐use quality of hard white wheat for the purpose of making whole wheat leavened bread.Significance and NoveltyIntrogression of specific genes for gluten proteins may positively impact baking quality of whole wheat.

Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication

Using hard red spring (HRS), hard white (HW), and soft white (SW) wheat, this study examined how germination time affected the functionality of whole-wheat flour (WWF) and enhancement of γ-aminobutyric acid (GABA) content through ultrasonication. The falling number values significantly decreased and the glucose content increased by 227–357% after 15h of controlled germination. The setback value of WWF paste decreased from 654 to 6cP (HW), 690 to 9cP (SW), and 698 to 7cP (HRS), respectively, showing significant decreases of starch retrogradation in an aqueous system. The gluten quality and dough mixing performance of WWF after 5–15h of controlled germination was enhanced since gluten is less weakened during the dough heating stage of Mixolab testing. After a 72h germination, the GABA content increased by 339% of the non-sprouting counterpart. Furthermore, the GABA content in the ultrasound-treated SW sample was 30.7% higher than that without ultrasound treatment.

Stability of Preharvest Sprouting Responses in Great Plains Hard Winter Wheats as Inferred from a Surrogate Assay

Preharvest sprouting, or precocious germination before grain is harvested, has negative consequences on wheat (Triticum spp.) production and utilization industries. Both genetic and environmental factors predispose wheat genotypes to preharvest sprouting. Using a surrogate assay involving misting of intact spikes, 13 Great Plains adapted winter wheat genotypes were evaluated in terms of environmental stability of preharvest sprouting responses using regression analysis. All entries demonstrated slopes with significant differences from zero, indicating that all responded to changing environments. Entries, however, differed markedly in their responses, with several lines demonstrating slopes with significant negative or positive deviations from 1.0. The hard red winter wheat (Triticum aestivum L.) ‘Camelot’ and the hard white wheat ‘Nuplains’ were found to be most stable (e.g., least responsive) to changing environments. Regression models from stability analyses of these two cultivars were used to identify newly developed genetic materials with potential preharvest sprouting tolerance. Several potential tolerant breeding lines and cultivars were identified and added to the USDA‐ARS National Small Grains Collection, expanding the genetic diversity of useful parental materials capable of contributing to an increase in the frequency of tolerance genes across Great Plains breeding programs.

Identification of Pm58 from Aegilops tauschii.

A novel powdery mildew-resistance gene, designated Pm58, was introgressed directly from Aegilops tauschii to hexaploid wheat, mapped to chromosome 2DS, and confirmed to be effective under field conditions. Selectable KASP™ markers were developed for MAS. Powdery mildew caused by Blumeria graminis (DC.) f. sp. tritici (Bgt) remains a significant threat to wheat (Triticum aestivum L.) production. The rapid breakdown of race-specific resistance to Bgt reinforces the need to identify novel sources of resistance. The D-genome species, Aegilops tauschii, is an excellent source of disease resistance that is transferrable to T. aestivum. The powdery mildew-resistant Ae. tauschii accession TA1662 (2n = 2x = DD) was crossed directly with the susceptible hard white wheat line KS05HW14 (2n = 6x = AABBDD) followed by backcrossing to develop a population of 96 BC2F4 introgression lines (ILs). Genotyping-by-sequencing was used to develop a genome-wide genetic map that was anchored to the Ae. tauschii reference genome. A detached-leaf Bgt assay was used to screen BC2F4:6 ILs, and resistance was found to segregate as a single locus (χ = 2.0, P value = 0.157). The resistance gene, referred to as Pm58, mapped to chromosome 2DS. Pm58 was evaluated under field conditions in replicated trials in 2015 and 2016. In both years, a single QTL spanning the Pm58 locus was identified that reduced powdery mildew severity and explained 21% of field variation (P value < 0.01). KASP™ assays were developed from closely linked GBS-SNP markers, a refined genetic map was developed, and four markers that cosegregate with Pm58 were identified. This novel source of powdery mildew-resistance and closely linked genetic markers will support efforts to develop wheat varieties with powdery mildew resistance.

Eliminating Color Differences in Whole Grain Bread Prepared with Hard Red and Hard White Wheat: Application for Sensory Studies

Eliminating Color Differences in Whole Grain Bread Prepared with Hard Red and Hard White Wheat: Application for Sensory Studies

Taste Preferences of Whole Grain Bread and Tortilla Products in Young Children: A Comparison of Hard White Wheat Versus Hard Red Wheat

Taste Preferences of Whole Grain Bread and Tortilla Products in Young Children: A Comparison of Hard White Wheat Versus Hard Red Wheat

Identification of markers linked to genes for sprouting tolerance (independent of grain color) in hard white winter wheat (HWWW).

Hard red wheats can donate genes to hard white wheats for tolerance to preharvest sprouting, the effects are quantitative in nature, and may be tracked with previously described DNA markers. Pre-harvest sprouting (PHS) of wheat (Triticum aestivum L.) can negatively impact end-use quality and seed viability at planting. Due to preferences for white over red wheat in international markets, white wheat with PHS tolerance has become increasingly desired for worldwide wheat production. In general, however, red wheat is more tolerant of sprouting than white wheat. The main objective of this study was the identification of PHS tolerance conditioned by genes donated from hard red winter wheat, using markers applicable to the Great Plains hard white wheat gene pool. Three red wheat by white wheat populations, Niobrara/NW99L7068, NE98466/NW99L7068 and Jagalene/NW99L7068 were developed, and white-seeded progenies were analyzed for PHS tolerance and used to identify markers for the trait. In the three populations, marker loci with significant allelic effects were most commonly located on chromosomes of group 2, 3, 4 and 5, though additional markers were detected across the wheat genome. Chromosome 3A was the only chromosome with significant markers in all three populations. Markers were inconsistent across the three populations, and markers linked to tolerance-inducing loci were identified in both tolerant and susceptible parents. Additive effects of marker loci were common. In the present investigation, a wide range of PHS tolerance was observed, even though all lines were fixed for the recently reported positive TaPHS1 allele. PHS tolerance is controlled by additive major gene effects with minor gene effects where variations of minor gene effects were still unclear.

Effect of conventional milling on the nutritional value and antioxidant capacity of wheat types common in Ethiopia and a recovery attempt with bran supplementation in bread.

The effect of wheat flour refined milling on nutritional and antioxidant quality of hard and soft grown in Ethiopia was evaluated. Bread was prepared with the supplementation of the white wheat flour with different levels (0%, 10%, 20%, and 25%) of wheat bran. Whole (100% extraction) and white wheat (68% extraction) flours were analyzed for proximates, minerals, and antioxidants. Results indicated that at a low extraction rate (68%), the protein, fat, fiber, ash, iron, zinc, phosphorous, and antioxidant contents of the samples significantly (P < 0.05) decreased by milling. The TPC (total phenolic content) of the white wheat flours, which ranged from 3.34 to 3.49 mg GAE (gallic acid equivalent)/g, was significantly (P < 0.005) lower than those of the whole wheat flours, whose TPC ranged from 7.66 to 8.20 GAE/g). At 50 mg/mL, the DPPH (2‐diphenyl‐1‐picrylhydrazyl) scavenging effect of the wheat extracts decreased in the order of soft whole, hard whole, soft white, and hard white wheat flour, which was 90.39, 89.89, 75.80, and 57.57%, respectively. Moreover, the proximate and mineral contents of the bran‐supplemented breads increased significantly (P < 0.05) with the bran level of the bread, and the highest values (protein, 12.0 g/100 g; fat, 2.6 g/100 g; fiber, 2.5 g/100 g; ash, 3.3 g/100 g; iron, 4.8 mg/100 g and zinc, 2.33 mg/100 g) were found in 25% bran supplemented bread. The sensory evaluation of bread showed that all the supplementation levels had a mean score above 4 for all preferences on a 7‐ point hedonic scale. The results indicated that refined milling at 68% extraction significantly reduces the nutritional and antioxidant activity of the wheat flours. Bread of good nutritional and sensory qualities can be produced from 10% and 20% bran supplementations.

Bran Hydration and Physical Treatments Improve the Bread-Baking Quality of Whole Grain Wheat Flour

Fine and coarse bran particles of a hard red and a hard white wheat were used to study the influences of bran hydration and physical treatments such as autoclaving and freezing, as well as their combinations, on the dough properties and bread-baking quality of whole grain wheat flour (WWF). For both hard red and hard white wheat, WWF containing bran prehydrated to 60% moisture content exhibited higher dough water absorption and longer dough mixing time, and it produced bread with a larger loaf volume and lower crumb firmness at zero and seven days of storage than the corresponding WWF containing bran without prior hydration. Hard red and hard white WWF containing bran preautoclaved at 121°C for 2 h and hydrated to various moisture levels (20–60%) produced bread with a loaf volume comparable to that produced by the corresponding WWF containing nonautoclaved bran of 60% moisture content, suggesting that autoclaving bran could substitute for bran hydration to improve the bread-baking quality of WWF. The bran...

Identification of Preferences for Hard White Wheat, Hard Red Wheat and Non-Whole Grain Bread Products in Young Children and Their Parents

Identification of Preferences for Hard White Wheat, Hard Red Wheat and Non-Whole Grain Bread Products in Young Children and Their Parents

Gluten Structural Evolution During Pasta Processing of Refined and Whole Wheat Pasta from Hard White Winter Wheat: The Influence of Mixing, Drying, and Cooking

An attempt was made to evaluate gluten structural changes in refined and whole wheat pasta from hard white winter wheat to elucidate the impact of whole wheat components on the formation and structure of the gluten network in pasta. Attenuated total reflectance–FTIR spectroscopy was used to track gluten secondary structure through most of the major steps in pasta processing: raw material, mixing, drying, and cooking. Protein solubility, accessible thiols, and SDS‐PAGE data were also collected to provide additional information on the nature of protein interactions and network composition. Few secondary structural differences were observed between refined and whole wheat flours from hard white wheat. However, mixing induced a significant shift to β‐sheet structures in refined dough that was not equally matched by whole wheat dough. Drying under both high temperature, short time (HT) and low temperature, long time (LT) conditions resulted in a reversion to structural distributions similar to those for flour in both pastas. However, greater protein denaturation in HT samples was indicated by lower protein solubility also in the presence of denaturants and disulfide reducing agents. Cooking generated a substantial increase in β‐sheet structures for both pasta systems. This structure was greatest in refined and LT samples. Thiol accessibility data indicate the presence of a highly aggregated, compact gluten network in refined pasta, mostly driven by hydrophobic association. Conversely, the network in whole wheat pasta was more loosely associated and dependent on disulfide bonding, both of which fit well with the secondary structural data.

Effect of Refined Milling on the Nutritional Value and Antioxidant Capacity of Wheat Types Common in Ethiopia and a Recovery Attempt with Bran Supplementation in Bread

The effect of wheat flour refined milling on nutritional and antioxidant quality of of two types of wheat (hard and soft) grown in Ethiopia was first evaluated. Then a recovery was attempted on bread prepared with the supplementation of the white wheat flour with different levels (0%, 10%, 20% and 25%) of wheat bran. Whole wheat flour (100% extraction) and white wheat flour (68% extraction) were subjected to proximate, mineral and antioxidant analysis. Results indicated that at low extraction rate (68%) the value of protein, fat, fiber, ash, Iron, zinc and phosphorous and antioxidant content of the samples were significantly affected (decreased) (P<0.05) by milling. The Total Phenolic Content (TPC) of white wheat flours, which ranged from 3.34 to 3.49 mg GAE/g were significantly lower (p<0.005) than those of whole wheat flours (ranging 7.66 to 8.20 GAE/g). At the concentration of 50 mg/mL, the DPPH scavenging effect of wheat extracts decreased in the order of soft whole, hard whole, soft white and hard white wheat flour, which was 90.39, 89.89, 75.80, and 57.57%, respectively. Moreover, the protein, fat, ash, fiber, iron and zinc contents of the bran supplemented breads increased significantly (P<0.05) with the progressive increase in the bran level of the bread. The highest value for protein, fat, fiber, ash, iron and zinc was 12.04, 2.61, 2.48, 3.27 g/100 g and 4.84 and 2.33 mg/100 g respectively were found in 25% bran supplemented bread. The sensory evaluation of bread showed that all level of supplementation had mean score above 4 on a 7 point hedonic scale on over all acceptances. The results indicated that refined milling at 68% extraction significantly reduces the nutritional and antioxidant activity of wheat flour. Bread of good nutritional and sensory qualities could also be produced from 10% and 20% bran supplementation.

Influence of Bran Particle Size on Bread‐Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation

ABSTRACTThe influence of bran particle size on bread‐baking quality of whole grain wheat flour (WWF) and starch retrogradation was studied. Higher water absorption of dough prepared from WWF with added gluten to attain 18% protein was observed for WWFs of fine bran than those of coarse bran, whereas no significant difference in dough mixing time was detected for WWFs of varying bran particle size. The effects of bran particle size on loaf volume of WWF bread and crumb firmness during storage were more evident in hard white wheat than in hard red wheat. A greater degree of starch retrogradation in bread crumb stored for seven days at 4°C was observed in WWFs of fine bran than those of coarse bran. The gels prepared from starch–fine bran blends were harder than those prepared from starch–unground bran blends when stored for one and seven days at 4°C. Furthermore, a greater degree of starch retrogradation was observed in gelatinized starch containing fine bran than that containing unground bran after storage for seven days at 4°C. It is probable that finely ground bran takes away more water from gelatinized starch than coarsely ground bran, increasing the extent of starch retrogradation in bread and gels during storage.

The effect of the environment on the grain colour and quality of commercially grown Canada hard white spring wheat, Triticum aestivum L. ‘Snowbird’

Lukow, O. M., Adams, K., Suchy, J., DePauw, R. M. and Humphreys, G. 2013. The effect of the environment on the grain colour and quality of commercially grown Canada hard white spring wheat, Triticum aestivum L. ‘Snowbird’. Can. J. Plant Sci. 93: 1-11. One of the main advantages of hard white wheat is its lighter grain colour, which can produce visually appealing lighter-coloured end-products. However, grain colour variation can be a concern due to a lack of consistency. This study was carried out to determine the effect of the environment on commercially grown hard white wheat grain colour and wheat grading. More than 1100 samples of the cultivar Snowbird were collected from elevators across western Canada during the 2003 to 2007 crop years. Grain and wholemeal colours were recorded using the CIE L* a* b* scale. Samples were analyzed for grain properties including dimensions, hardness and protein content. Variation in grain colour was mostly attributed to annual fluctuations in climatic conditions (71-79%...