Hard White Research Articles

Protein Composition and Quality of Some New Hard White Winter Wheats

The production of hard white winter (HWW) wheats (Triticum aestivum L.) in the USA is expected to increase in the future and to replace, at least to some extent, the traditional hard red winter (HRW) wheats that are currently grown. To monitor the effects of this change, nine HWW wheat lines including new cultivars and advanced breeding lines were evaluated for protein composition and functional quality and compared with eight corresponding HRW wheat lines. The percentages of the different classes of proteins, measured by size exclusion-HPLC, were similar in HWW lines to those of the HRW lines. Quality characteristics of the white wheat lines as measured by lactic acid solvent retention capacity, mixograph dough development times, and bake-test bread volume also equaled those for the red wheats. These data should serve as a benchmark for HWW wheats as more cultivars are released.

Protein Composition and Quality of Some New Hard White Winter Wheats

The production of hard white winter (HWW) wheats (Triticum aestivum L.) in the USA is expected to increase in the future and to replace, at least to some extent, the traditional hard red winter (HRW) wheats that are currently grown. To monitor the effects of this change, nine HWW wheat lines including new cultivars and advanced breeding lines were evaluated for protein composition and functional quality and compared with eight corresponding HRW wheat lines. The percentages of the different classes of proteins, measured by size exclusion‐HPLC, were similar in HWW lines to those of the HRW lines. Quality characteristics of the white wheat lines as measured by lactic acid solvent retention capacity, mixograph dough development times, and bake‐test bread volume also equaled those for the red wheats. These data should serve as a benchmark for HWW wheats as more cultivars are released.

Genotype × Environment Interaction for Grain Color in Hard White Spring Wheat

Improvement of grain color in hard white spring wheat (Triticum aestivum L.) breeding programs depends on understanding the influences of genotype (G), environment (E), and their interaction (G × E). The objectives of this study were to quantify genetic variability for grain color and assess the nature of the G × E interaction in determining grain color in 79 spring wheat genotypes. Twelve check cultivars [seven hard red (HR), four hard white (HW), and one soft white (SW)] and 67 white‐seeded Australian (AUS) accessions were grown at two locations across 2 yr. Wheat genotypes differed significantly in agronomic traits, grain protein, and kernel hardness. Grain and meal color were quantified using Hunterlab colorimeter values. Whole grain color values without (L = 40.9–50.4 units; a = 7.0–8.3; b = 13.6–19.1) and with NaOH treatment (L = 22.7–38.1; a = 7.7–9.7; b = 9.2–17.9) varied among genotypes. Using ground meal, color values (L = 80.1–84.9; a = 1.8–2.6; b = 8.9–11.8), yellow pigment content (2.5–4.8 μg g−1), and lutein content (1.8–3.7 μg g−1) varied among genotypes. Genotype × location (L) interactions were not significant for colorimetric and pigmentation variables. The Azallini and Cox test detected one crossover G × year (Y) interaction for grain a‐value (without NaOH), one for grain b‐value (without NaOH), and 12 for lutein content. Genetic variation exists for grain color among HW genotypes. The noncrossover nature of G × E interactions for grain color indicates that white‐seeded genotypes selected as superior in one environment will be superior in other environments.

Genotype × Environment Interaction for Grain Color in Hard White Spring Wheat

Genotype × Environment Interaction for Grain Color in Hard White Spring Wheat

End‐Use Quality of Hard Red and Hard White Spring Wheat Contaminated with Grain of Contrasting Classes

ABSTRACTShort growing seasons and lack of water limit the number of crops that can be productively grown in the Northern Great Plains, but wheat is uniquely adapted to the region. Growers interested in diversification of their operations are growing more than one class of wheat to target different markets. This has led to the challenge of maintaining class purity, in that contamination with alternate classes results in lower prices to the farmer. The primary rationale is that mixtures may have poor end‐use quality. In these experiments, we tested hard red spring wheat and hard white spring wheat contaminated with different levels of soft white spring wheat, durum wheat, hull‐less barley, and the hard wheat of the alternate kernel color for milling and baking quality. Our results showed that contamination of hard red and hard white spring wheat with soft white wheat and hull‐less barley often influenced end‐use quality in that flour yield was negatively affected at relatively low levels. Loaf volume was normally only affected at higher levels. Durum wheat contamination caused fewer quality problems at generally higher levels of contamination. Contamination of hard red or hard white wheat by hard wheat of the alternate color class rarely affected quality, and effects were both positive and negative, depending on quality attributes of the pure samples. Growers wishing to diversify by growing both hard red and hard white wheat would benefit if buyers and end users were willing to accept higher levels of contamination for alternate classes that are unlikely to cause problems in eventual end use.

Comparison of Asian Noodles from Some Hard White and Hard Red Wheat Flours

ABSTRACTAsian noodles were prepared by an objective laboratory method that included adding optimum water to the dry ingredients, mixing the ingredients to homogeneous salt distribution, and sheeting of the dough under low shear stress. The lightness (L*) values of alkaline‐ and salt‐noodle doughs made from 65% extraction hard white wheat flours (except KS96HW115 flour at ≈70% extraction) were higher than those from 60% extraction hard red wheat flours (except Karl 92 flour at ≈70% extraction). A hard white spring wheat, ID377s, and a Kansas line of hard white winter wheat, KS96HW115, to be released in 2000, gave the highest L* values for dough sheets stored for 2 and 24 hr at 25°C. Cooking losses were 5–9 percentage points higher for alkaline noodles than salt noodles, but the cooking yields of the two types of Asian noodles were almost the same. Cooked alkaline noodles made from a high‐swelling flour (SP93≈21 g/g) gave higher tensile strength than those made from several low‐swelling flours (SP93 ≈15 g/g) with the same protein contents (≈12.5%). However, the cooked salt noodles gave the same tensile strength.

Sprout Damage and Preharvest Sprout Resistance in Hard White Winter Wheat

Increased production of hard white winter (HWW) wheat, Triticum aestivum L., in the Great Plains introduces the possibility of preharvest sprouting (PHS) that is often not expressed among widely grown hard red winter (HRW) cultivars. Field experiments were conducted to learn the severity of sprouting likely to occur in contemporary HWW wheat. Specific objectives were to (i) determine the level of sprout damage in Great Plains environments for HWW and HRW genotypes, (ii) assess the level of PHS resistance among the two classes, and (iii) determine the relative merits of germination tests and spike‐wetting treatments. Twenty‐four HWW experimental lines, three HWW cultivars, and five HRW cultivars were evaluated at Stillwater and Lahoma, OK, in 1995 and 1996. Differences in sprout damage measured at two harvest dates were clearly evident between HRW and HWW entries. Pre‐harvest sprout resistance measured at physiological maturity varied widely among HWW lines. No line was as resistant as Plainsman V, a HRW cultivar previously not known to possess high PHS resistance. Two lines were equivalent to the most resistant HWW cultivar, Rio Blanco. Major genes for red kernel color did confer some protection from pre‐harvest sprouting, but their absence did not preclude useful levels of resistance. Chaff tissue played a minor role in influencing genetic differences in resistance. Germination percent at physiological maturity was strongly correlated with field measurements of sprout damage and showed high repeatability. Future improvement of PHS resistance is needed in HWW wheat and should emphasize this component.

Relationship between Baking and Noodle Quality in Hard White Spring Wheat

There is growing interest in the use of hard white wheat (Triticum aestivum L.) for both the production of oriental noodles and making bread. It would be desirable if new hard white wheat cultivars produced flour suitable for both purposes. Our objective was to address the feasibility of developing such dual purpose white wheats. We tested several hard white spring wheat lines grown in three locations in Montana for quality characteristics associated with both end‐use products. The hard white spring wheat lines had bread‐making quality similar to that observed for high quality hard red spring wheat check cultivars. The hard white spring wheat flours differed from Australian Standard White by producing significantly harder noodles that were not as bright, particularly after 24 h of noodle storage. Significant variation existed among the hard white lines for noodle color, suggesting selection during breeding might improve color characteristics. However, superior noodle color was correlated with low protein in two environments and with poor loaf volume in one environment. The challenge facing breeders in the development of dual purpose hard white spring wheats will be to improve noodle characteristics while maintaining good bread‐making qualities.

Variation in Polyphenol Oxidase Activity and Quality Characteristics Among Hard White Wheat and Hard Red Winter Wheat Samples

ABSTRACTPolyphenol oxidase (PPO) has been related to an undesirable brown discoloration of wheat‐based end products. Consumer acceptance and product quality are generally decreased by the darkening phenomena. Two sets of wheat samples (Triticum aestivum L.) were investigated for variation in grain and flour PPO levels. Samples included 40 advanced experimental hard white winter wheat lines grown at two Kansas locations and 10 hard red winter wheat genotypes grown at three Nebraska locations. The variability in grain and flour PPO activities was influenced by growing location and population for the hard white wheat samples. There also was a significant influence of population by growing location interactions on PPO activity in both grain and flour. Genotype and growing location both contributed to variability in flour PPO activity among the hard red wheat samples. The variation in flour PPO activities among growing locations appeared larger than variation produced by genotypes tested for the hard red wheat samples. Quality parameters, such as wheat physical properties, flour protein and ash contents, grain color, and milling yield significantly correlated with grain and flour PPO activities. Among red wheat samples, flour PPO activity was related to 100 kernel weight, first reduction flour yield, and flour ash content. Grain PPO activity was related to variation in grain color observed among hard white samples. The relationship of quality characteristics with grain and flour PPO activities varied among white and red wheat samples.

The Performance of U.S. Hard White Wheats: Effect of Milling Extraction on Flour, Pan Bread, Tortilla and Pita (Arabic) Bread Quality

Three U.S. hard white wheat varieties grown in California, Colorado and Kansas were milled to flour of straight-grade and 80% extractions. The proximate wheat analysis for test weight ranged from 55.8 to 63.0; protein from 10.1 to 13.7; and ash from 1.52 to 1.81 g/100 g. The flour samples were analysed and made into pan bread, pita (Arabic bread) and tortillas. Increasing the extraction rate from straight-grade to 80% resulted in an average increase of 0.4 g/100 g in protein content, 0.2 g/100 g in ash, 1.1 g/100 g in farinograph water absorption, and an average decrease of 1.3 in L-value of color (means darker flour), and a reduction in relatively viscosity of 37.4 units. Flours of high protein content produced higher pan bread volume, and superior quality tortillas. However, pita bread quality deteriorated with higher flour protein. Various flour quality factors affected the quality of the final product. The prediction equations for pan bread volume prepared from straight-grade flour showed the importance of flour protein content and farinograph water absorption. In those prepared with flour of 80% extraction, these quality components, farinograph maximum tolerance index (MTI) and starch peak viscosity constituted the best prediction equation. The appearance of starch peak viscosity and MTI in the prediction equation is presumably due to the reduced influence of quality of protein in flours of high extraction rate. The prediction equations for pita bread and tortillas were governed by various flour components. Hence, it is erroneous to assume that a flour for optimum quality pan bread produces similar quality pita or tortillas.

Registration of KS84HW196 Hard White Winter Wheat Germplasm

Crop ScienceVolume 33, Issue 5 cropsci1993.0011183X003300050062x p. 1115-1116 Registration of Germplasm Registration of KS84HW196 Hard White Winter Wheat Germplasm T. J. Martin, Corresponding Author T. J. Martin n/[email protected] Fort Hays Branch, Kansas Agric. Exp. Stn., Hays, KS, 67601Corresponding author.Search for more papers by this authorR. G. Sears, R. G. Sears Dep. of Agronomy USDA/ARS, Hard Wheat Quality Lab, U.S. Grain Marketing Res. Lab., Manhattan, KS, 66502Search for more papers by this authorR. K. Bequette, R. K. Bequette Dep. of Grain Science and Industry, Kansas State Univ., Manhattan, KS, 66506Search for more papers by this authorM. D. Shogren, M. D. ShogrenSearch for more papers by this authorL. C. Bolte, L. C. BolteSearch for more papers by this authorJ. R. Lawless, J. R. Lawless Northwest Res. Ext. Ctr., Kansas Agric. Exp. Stn., Colby, KS, 67701Search for more papers by this authorM. D. Witt, M. D. Witt Southwest Res. Ext. Ctr., Kansas Agric. Exp. Stn., Garden City, KS, 67846Search for more papers by this author T. J. Martin, Corresponding Author T. J. Martin n/[email protected] Fort Hays Branch, Kansas Agric. Exp. Stn., Hays, KS, 67601Corresponding author.Search for more papers by this authorR. G. Sears, R. G. Sears Dep. of Agronomy USDA/ARS, Hard Wheat Quality Lab, U.S. Grain Marketing Res. Lab., Manhattan, KS, 66502Search for more papers by this authorR. K. Bequette, R. K. Bequette Dep. of Grain Science and Industry, Kansas State Univ., Manhattan, KS, 66506Search for more papers by this authorM. D. Shogren, M. D. ShogrenSearch for more papers by this authorL. C. Bolte, L. C. BolteSearch for more papers by this authorJ. R. Lawless, J. R. Lawless Northwest Res. Ext. Ctr., Kansas Agric. Exp. Stn., Colby, KS, 67701Search for more papers by this authorM. D. Witt, M. D. Witt Southwest Res. Ext. Ctr., Kansas Agric. Exp. Stn., Garden City, KS, 67846Search for more papers by this author First published: 01 September 1993 https://doi.org/10.2135/cropsci1993.0011183X003300050062xAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL No abstract is available for this article. Volume33, Issue5September–October 1993Pages 1115-1116 RelatedInformation

Production of Pita Bread with Hard White and Other U.S. Wheats

Fifteen samples of U.S. wheats (hard white winter, hard red winter, hard white spring and soft white winter) were milled to flour of 80% extraction and made into pita bread (two-layered, flat bread). The best quality product was obtained from flour samples of 9.5 to 12.0 g/100 g protein. Extremes in protein content adversely influenced the product quality. The flour (80% extraction) quality data and individual scores of bread quality were subjected to correlation and stepwise regression analyses. The latter identified the flour quality characteristics that influenced the individual and overall bread scores. The total score of pita bread was found to be influenced by the quadratic function of starch relative viscosity measured by the rapid visco-analyser.

Production of Tanoor Bread with Hard White and Other U.S. Wheats

A small-scale test baking procedure and a scoring system were developed to evaluate the suitability of U.S. wheats for the production of tanoor bread (a single-layered, flat bread). Eleven wheat samples (hard white winter, hard red winter and soft white winter) were milled to 85% extraction and made into tanoor bread. The data for flour quality and bread scores were subjected to correlation and stepwise regression analyses. Flour protein quality and starch relative viscosity measured by the rapid visco-analyser were highly correlated with many aspects of bread quality. The quadratic function of the valorimeter value and relative viscosity on the bread quality indicated that extremes in dough strength and starch relative viscosity adversely influence the quality of tanoor bread. The results of this study indicated that optimum tanoor bread was produced from flour (85% extraction) of 11.0 to 13.0 g/100 g protein.

Registration of Five Preharvest Sprouting‐Resistant Hard White Winter Wheat Germplasm Lines

Registration of Five Preharvest Sprouting‐Resistant Hard White Winter Wheat Germplasm Lines