Quality Of Wheat Bread Research Articles

Assessment of the Fungistatic Properties of Calendula officinalis L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread

The potential of Calendula officinalis water extract against fungi Aspergillus niger and Penicillium sp. and the effect of extract addition on the quality of wheat bread were investigated. In vitro, the extract reduced the mycelial growth and biomass production of A. niger, but there was no inhibitory effect on Penicillium sp. Enriched bread showed significantly higher total phenolic content, by about 77% and 95% in the bread, in which 10% and 15% of the water was replaced with extract, respectively. The antioxidant potential against DPPH• was significantly higher (compared to the control) in both variants used in the experiment, and the level of antioxidant activity increased with the addition of extract. The enriched bread had good quality characteristics—lower baking losses and higher volume than the control. The moisture content and acidity of the crumb of the extract-enriched bread were also higher. The extract additive used did not affect the sensory properties of the bread.

Effect of Deep Nitrogen Fertilizer Application on Grain Protein Content and Quality of Bread Wheat

ABSTRACT In dry agricultural areas, plant uptake of nitrogen (N) stored in topsoil is limited as soil excessively dries up, especially in the late period of wheat growth. Deep N application is often suggested to ensure effectively use of water stored in the subsoil. This experiment was carried out in two different fields with different soils at Transitional Zone Agricultural Research Institute (TZARI) between 2012–2015 in the fallow-wheat rotation system. Efficiency of six different applications (1- deep Autumn 40 kg N ha−1(A40), 2- deep Autumn 20 kg N ha−1 (A20), 3-deep Spring 40 kg N ha−1(S40), 4- deep Spring 20 kg N ha−1(S20), 5- Traditional (T), 6- Control (C)) was investigated in Mufitbey and Bezostaja1 cultivars. The highest grain yield (4861 kg ha−1) was obtained in deep application of 20 kg N ha−1 in autumn, and the lowest grain yield (3969 kg ha−1) was obtained in control. Also, the highest protein content of 12.65% was obtained with deep N applications of 20 kg N ha−1 in autumn, while the lowest GPC (11.37%) was found in the control. Significant and high correlations occurred between nitrate content at 60 cm soil depth in the grain filling period and spike N uptake (r = 0.85, P < .001), GPC (r = 0.84 P < .001), farinograph number (r = 0.85, P < .05), development time (r = 0.83 P < .05) and yield (r = 0.96, P < .001). Significant occurred between Bezostaja1 and Müfitbey in rheological (dough) properties. The data showed that climate and soil conditions should be taken into account in deep N application in dryland wheat farming.

Phenotypic and genetic diversity of doubled haploid bread wheat population and molecular validation for spike characteristics, end-use quality, and biofortification capacity.

Increasing grain quality and nutritional value along with yield in bread wheat is one of the leading breeding goals. Selection of genotypes with desired traits using traditional breeding selection methods is very time-consuming and often not possible due to the interaction of environmental factors. By identifying DNA markers that can be used to identify genotypes with desired alleles, high-quality and bio-fortified bread wheat production can be achieved in a short time and cost-effectively. In the present study, 134 doubled haploid (DH) wheat lines and their four parents were phenotypically evaluated for yield components (spike characteristics), quality parameters, and grain Fe and Zn concentrations in two successive growing seasons. At the same time, ten genic simple sequence repeats (SSR) markers linked to genes related to the traits examined were validated and subsequently used for molecular characterization of trait-specific candidate genotypes. Significant genotypic variations were determined for all studied traits and many genotypes with desired phenotypic values were detected. The evaluation performed with 10 SSR markers revealed significant polymorphism between genotypes. The polymorphic information content (PIC) values of 10 markers ranged from 0.00 to 0.87. Six out of 10 SSRs could be more effective in representing the genotypic differentiation of the DH population as they demonstrated the highest genetic diversity. Both Unweighted Pair Group Method with Arithmetic Mean (UPGMA) clustering and STRUCTURE analyses divided 138 wheat genotypes into five (K = 5) main groups. These analyzes were indicative of genetic variation due to hybridization and segregation in the DH population and the differentiation of the genotypes from their parents. Single marker regression analysis showed that both Xbarc61 and Xbarc146 had significant relationships with grain Fe and Zn concentrations, while Xbarc61 related to spike characteristics and Xbarc146 related to quality traits, separately. Other than these, Xgwm282 was associated with spike harvest index, SDS sedimentation value and Fe grain concentration, while Gwm445 was associated with spikelet number, grain number per spike and grain Fe concentration. These markers were validated for the studied DH population during the present study and they could be effectively used for marker-assisted selection to improve grain yield, quality, and bio-fortification capacity of bread wheat.

Detection of meteorological influence on bread wheat quality in Hebei province, China based on the gradient boosting decision tree.

Wheat grain quality is equivalent to grain yield in terms of ensuring food security under climate change but has received less attention. Identifying critical meteorological conditions in key phenological periods to account for the variability in grain protein content (GPC) can provide insight into linkages between climate change and wheat quality. The wheat GPC data from different counties of Hebei Province, China during 2006-2018 and corresponding observational meteorological data were used in our study. Through a fitted gradient boosting decision tree model, latitude of the study area, accumulated sunlight hours during the growth season, accumulated temperature and averaged relative humidity from filling to maturity were suggested as the most relevant influencing variables. The relationship between GPC and latitude was distinguished between areas north and south of 38.0° N. GPC decreased with the increasing latitude in areas south of 38.0° N, where at least accumulated temperatures of 515°C from filling to maturity were preferred to maintain high GPC. Besides, averaged relative humidity during the same phenological period exceeding 59% could generate an extra benefit to GPC here. However, GPC increased with increasing latitude in areas north of 38.0° N and was mainly attributed to more than 1500 sunlight hours during the growth season. Our findings that different meteorological factors played a major role in deciding regional wheat quality provided a scientific basis for adopting better regional planning and developing adaptive strategies to minimize climate impacts.

Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile.

This study aimed at investigating the impacts of 24 h of either solid-state fermentation (SSF) or submerged fermentation (SMF) with Lactiplantibacillus plantarum strain No. 122 on the physico-chemical attributes of chia seeds (CS). Furthermore, this study examined how adding fermented chia seeds (10, 20, and 30% concentrations) affected the properties and sensory profile of wheat bread. Acidity, lactic acid bacteria (LAB) viable counts, biogenic amine (BA), and fatty acid (FA) profiles of fermented chia seeds were analysed. The main quality parameters, acrylamide concentration, FA and volatile compound (VC) profiles, sensory characteristics, and overall acceptability of the obtained breads, were analysed. A decline in the concentration of certain BA and saturated FA and an increase in polyunsaturated FA and omega-3 (ω-3) were found in fermented CS (FCS). The same tendency in the FA profile was observed in both breads, i.e., breads with non-fermented CS (NFCS) or FCS. The quality parameters, VC profile, and sensory attributes of wheat bread were significantly affected by the addition of NFCS or FCS to the main bread formula. All supplemented breads had reduced specific volume and porosity, but SSF chia seeds increased moisture and decreased mass loss after baking. The lowest acrylamide content was found in bread with a 30% concentration of SSF chia seeds (11.5 µg/kg). The overall acceptance of supplemented breads was lower than the control bread, but breads with 10 and 20% SMF chia seed concentrations were still well accepted (on average, 7.4 score). Obtained results highlight that fermentation with Lp. plantarum positively contributes to chia seed nutritional value, while incorporation of NFCS and FCS at certain levels results in an improved FA profile, certain sensory attributes, and reduced acrylamide content in wheat bread.

Use of lentil flour in special purpose bread

Purpose. To study the peculiarities of the indicators of quality formation of bread made with the addition of lentil flour. Methods. The research was carried out according to the technology of bakery and pasta production. Products made from wheat flour of the first grade and rye were used as a control, while the bread made with the addition of 5 to 30% of lentil flour (variety 'Chrysolit'. The bread was baked in a cabinet oven at a temperature of 220 ± 2°C. Both ready dough and end product was evaluated by physico-chemical and organoleptic indicators. Results. The addition of lentil flour had different effects on the quality of wheat and rye bread. In particular, in wheat flour dough, with the addition of 5–30% lentil flour, the final acidity increased from 2.5 to 2.7–3.8 degrees, or 1.1–1.5 times. The release of carbon dioxide decreased from 848 to 646–790 cm3/100 g, or 1.1–1.3 times. The water content of the dough changed insignificantly. The duration of maturation decreased from 63 to 41–57 min, porosity from 78 to 52–74%. Baking increased from 4.3 to 4.7–8.5%, drying – from 4.5 to 5.0–7.0%. In the rye flour dough, the acidity decreased from 2.8 degrees in the control to 1.5–2.3 degrees, or 1.2–1.9 times with the addition of 5–30% lentil flour. The water content of the dough was at the control level, as it did not change significantly. With the addition of 5–10% lentil flour, the duration of fermentation decreased from 60 to 50–55 min, and with the addition of 15–30% lentil flour, it increased to 62–67 min. With the addition of 5–30% lentil flour, dimensional stability decreased from 0.50 to 0.25–0.48, porosity – from 72 to 42–67%. Baking of rye bread increased from 5.5% in the control to 5.8–9.4%, and drying increased from 6.0 to 6.6–8.8%, depending on the variant of the experiment. It should be noted that the addition of 5–15% lentil flour did not change the appearance of wheat and rye bread. The addition of 20–30% lentil flour ensured the formation of bread that did not meet the standards of DSTU 7517:2014. Wheat Flour Bread. General Technical Conditions and DSTU 4583:2006. Rye Bread and a Mixture of Rye and Wheat flour. General technical conditions. Conclusions. Adding 5–15% lentil flour to a wheat or rye bread recipe does not change the appearance of the bread. The surface of the bread was smooth without cracks and dents, the color of the crust was light green, and the color of the crumb was light, with barely noticeable specks of lentil flour. At the same time, the acidity increases and the release of carbon dioxide from the dough decreases. In addition, the addition of 5–15% lentil flour increases the baking and drying of wheat and rye bread, and the duration of maturation, dimensional stability, specific volume and porosity decrease. Adding 20–30% of lentil flour to the bread recipe is impractical, as it greatly spoils its appearance.

Spraying exogenous regulators improves breadmaking quality and modifies the spatial distribution of gluten protein

ABSTRACT Bread is one of the most important processed foods of wheat flour worldwide. Breadmaking quality is determined by grain protein content and its composition and is highly influenced by fertilization management. This study investigated the effects of spraying different combinations of exogenous regulators on breadmaking quality of the flour. Three spraying schemes including Potassium glutamate+Zinc+Urea (G), Methionine+ Zinc+Urea (M), Cysteine+ Zinc+Urea (C) were screened out to improve the yield and total protein contents in the flour. In addition to protein, the amounts of gliadin, glutenin, glutenin subunits, and gluten were elevated in the treatments listed above. Exogenous regulators, on the other hand, increased bread volume by 14% to 17%. In comparison to G and C, M treatment more efficiently increased the protein quality of inner endosperm rather than aleurone, resulting in superior gluten quality and breadmaking quality of the flour. Our results provide an optimizing combination for improving the quality of bread wheat and demonstrate the varied modulations of exogenous regulators on the spatial distribution of protein in wheat grain.

A novel kneading method for improving the quality of whole wheat dough and bread

A new kneading method was proposed to improve the quality of whole wheat dough and bread. In the new kneading process, bran was added after the refined flour was mixed with water. LF-NMR results showed that the proportion of bound water increased by 0.98%, and the proportion of immobilized water decreased by 1.06% with the new kneading process; also, the dough dynamic rheological properties showed that G′ and G″ significantly increased. Besides, the content of sulfur-hydrogen bonds (SH) decreased by 39.41%, and the content of disulfide bonds (SS) increased by 16.95%. In addition, significant improvements in bread's specific volume (from 3.19 mL/g to 3.43 mL/g) and texture properties (hardness, springiness, cohesiveness, chewiness, and resilience). Using the new kneading method could allow the gluten to combine with water and improve the gluten network, which improves the quality of whole wheat dough and bread.

Effects of wheat gluten addition on dough structure, bread quality and starch digestibility of whole wheat bread

SummaryWhole wheat bread is poor in quality, and it is necessary to use certain methods to improve bread texture and glycaemic index, such as adding exogenous protein. This study evaluated the effects of adding different proportions of gluten (focus on exogenous protein enrichment) on dough structure, bread quality, and starch digestibility, focusing on mixing properties, rheological properties, pasting properties, microstructure, basic quality, and starch digestibility. Dough microstructure results showed that gluten addition helped to form a more complete gluten network. The bread quality results showed that gluten‐enriched bread had larger specific volume, lower baking loss, and better textural quality. Starch digestibility results showed that gluten addition slowed down starch digestion to some extent. The experimental results indicated that 40% added gluten could produce bread samples with optimal quality. The subject systematically studied the effect of gluten enrichment on the quality of whole wheat bread, which is a guide to the application.

Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread.

In the present study, the partial substitution of common white wheat flour for a bread recipe with variously bioprocessed wholegrain spelt was investigated. The addition of 1% and pasteurised 5% "germinated + enzymatic treated" spelt flour to wheat flour significantly improved the specific volume of the bread, but their texture profile analysis and sensory evaluation were not satisfactory. A higher percentage of added bioprocessed spelt flour darkened the colour of the bread. Breads with the addition of more than 5% of bioprocessed spelt flour were unacceptable in terms of quality and sensory parameters. The highest extractable and bound individual phenolics were found in breads with 5% "germinated + fermented" spelt flour (GFB5) and 5% pasteurised "germinated + enzymatic treated" spelt flour (GEB5P). A strong positive correlation was determined between trans-ferulic acid and TPC and DPPH• radical scavenging activity. The GEB5P bread showed the highest increase in extractable and bound trans-ferulic acid content, by 320% and 137%, respectively, compared to the control bread. Principal component analysis showed differences between the control bread and enriched breads in terms of their quality, sensory and nutritional properties. Breads with 2.5% and 5% "germinated + fermented" spelt flour had the most acceptable rheological, technological and sensory characteristics, in addition to a substantial improvement in their antioxidant content.

On-farm impact on bread wheat quality under different management practices: a case study in the Yaqui Valley.

Continuous development of new wheat varieties is necessary to satisfy the demands of farmers, industry, and consumers. The evaluation of candidate genotypes for commercial release under different on-farm conditions is a highly recommended strategy to assess the performance and stability of new cultivars in heterogeneous environments and different farming systems. The main objectives of this study were to evaluate the grain yield and quality performance of ten different genotypes across six contrasting farmers' field conditions, determined by different irrigation and nitrogen fertilization levels, and to develop suggestions to aid breeding programs and farmers for a more efficient use of resources. Through Genotype and Genotype by Environment (GGE) interaction biplot analyses we identified the genotypes with the highest performance and stability in the Yaqui Valley. Analyzes showed that some traits were mainly explained by the genotype effect, others by the field management conditions while the rest by combined effects. We also identified the most representative and discriminative field conditions in the Yaqui Valley, a useful strategy when breeders have limited resources. The independent effects of irrigation and nitrogen levels and their interaction were analyzed for each trait; results showed that full irrigation is not always necessary to maximize grain yield in the Yaqui Valley; in parallel, other suggestions for more efficient use of resources were proposed. The combination of on-farm trials with GGE interaction analyses is an effective strategy to include in breeding programs to improve process and resources. Identifying the most outstanding and stable genotypes under real on-farm systems is key to develop novel cultivars adapted to different management and environmental conditions. This article is protected by copyright. All rights reserved.

Effect of fermentation methods on properties of dough and whole wheat bread.

Whole wheat bread is high in nutritional value but poor in technological quality; therefore, research on how to improve its technological quality has attracted extensive attention. The effects of fermentation methods, including straight dough(STD), sourdough (SOD), sponge dough (SPD), and refrigerated SPD (RSD) methods, on the dough and bread quality of whole wheat bread were investigated, focusing on pasting properties, rheological properties, thermal properties, microstructure, basic quality, and starch digestibility. The rapid viscosity analysis and rheological results demonstrated that SOD had the highest pasting temperature and the lowest viscosity, indicating an inhibition of starch pasting and partial protein hydrolysis, whereas the opposite trend presented by SPD and RSD indicated a greater starch hydration and a stronger gluten network. Thermal gravimetric analysis and differential scanning calorimetry results indicated reduced starch thermal degradation and increased starch pasting enthalpy in SOD and RSD. Scanning electron microscopy images revealed that the starch granules of SOD and RSD were tightly wrapped by a gluten network. SOD and RSD breads had the largest specific volume, the softest texture, and the lowest glycemic index. The effects of different fermentation methods on dough and bread structure can provide instructive information for future studies on their applications in whole wheat bread production. © 2023 Society of Chemical Industry.

Investigation of climate-quality relationship in bread wheat (T. aestivum L.) by novel statistical approach (ESOGÜ quality index)

In this study, precipitation; temperature (maximum, minimum, and average temperature) values of Eskişehir, Konya, Afyonkarahisar, Uşak, and Kütahya for years (2007-2018); and protein content, macro sedimentation (MSDS), thousand kernel weight (KW), test weight (TW) relations, and the effect of climate values on quality were investigated. The Kriging method was used by ArcGIS software for creating quality maps of Eskişehir, Konya, Afyonkarahisar, Uşak, and Kütahya provinces in the light of obtained data from these examined quality criteria, yield, and climate factors. The quality of bread wheat, which includes protein content, macro sedimentation, thousand kernel weight, and test weight, is highly affected by the subject precipitation, maximum temperature, minimum temperature, average temperature, and precipitation. While the months of November, March, and April and the total annual precipitations affect the quality, the most effective precipitation is the months of April and November. Again, the fact that the winter months are hot, especially in January and February, causes the plant to be inadequate to withstand the winter, causing the plant to be more affected by the low temperatures in the early spring and to reduce the quality due to insufficient plant growth. Climatic factors affect quality in total, not alone, but cumulatively. It was concluded that the best quality wheat can be obtained from Konya, Eskişehir, and Afyonkarahisar provinces. It was concluded that ESOGÜ quality index (EQI), evaluating and integrating protein content, macro sedimentation, thousand kernel weight, and test weigh together, can be used safely in bread wheat genotypes.

The formation of the quality of wheat bread from a mixture of vegetable raw materials

This article determines the influence of vegetable additives included in the recipe of wheat bread on the quality of the finished product. The aim of the work is to add flax flour and dietary fiber powder to increase the nutritional value and dietary fiber of wheat bread. In this article with the aim of obtaining bread with good quality characteristics the possibility of using flax seed infusion starter and flax flour in the recipe of wheat bread was studied. To improve the nutritional and biological value of the bread, 0.3-0.7% of dietary fiber and 5-25% of flax flour were added to the mass of wheat flour in the recipe. To determine the optimal amount of additives organoleptic and physico-chemical parameters of the quality of the finished bread were studied. Amino acid composition of the sample selected as the optimal variant, compared with the control sample was determined by the standard method. As a result of laboratory research from the data obtained on the quality indicators of wheat bread with vegetable additives it was determined that the optimal variant of adding 0.5% of dietary fiber powder, 20% of flax flour and sourdough. We can say that the nutritional value of the variant compared to the control in terms of protein content increased by 48.8%. It was found that the finished bread selected as the optimal variant was obtained with high quality characteristics, increased nutritional and biological value, and it can be used for dietary purposes.

Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies

The final quality of wholemeal wheat bread is determined by the process parameter settings and leavening strategy. We hypothesise that the used leavening strategy may influence the optimal process parameter settings and, as such, the specific volume of the bread loaf. To analyse this interaction, bread was leavened with (i) a type 1 sourdough (SB), (ii) a type 1 sourdough combined with baker's yeast (YSB), or (iii) baker's yeast (YB). For each leavening strategy, the specific volume of bread, in response to variations in mixing time (4–10/4–14 min), water absorption (60–85 %), and proofing time (1–7/1–3 h), was analysed using an I-optimal response surface experimental design. Data modelling identified a substantially lower maximal specific volume of SB (2.13 mL/g), compared to YSB (3.30 mL/g) and YB (3.26 mL/g). The proofing time and water absorption mostly influenced the specific volume of the SB and YSB, respectively. However, the mixing and proofing times mainly affected the specific volume of YB. The type 1 sourdough reduced the mixing time and water absorption required for an optimal specific volume of bread compared to baker's yeast. These results challenge the idea of yielding higher volumes upon using sourdough compared to baker's yeast and highlight the importance of optimisation of bread dough formulations and breadmaking processes.

The impact of stem and root fungal diseases on grain yield and quality of bread wheat under wheat mono-cropping systems in Mediterranean subhumid conditions of Tunisia

The impact of stem and root fungal diseases on grain yield and quality of bread wheat under wheat mono-cropping systems in Mediterranean subhumid conditions of Tunisia

Effects of pomelo peel sponge layer insoluble dietary fibre addition on the properties of the dough and bread

SummaryIn this study, the influences of different proportions (0%, 5%, 10%, 15% and 20% w/w) of pomelo peel sponge layer insoluble dietary fibre (PP‐IDF) on the technological quality, structural character and sensory evaluation of wheat dough and bread were studied. Results showed that the addition of PP‐IDF improved the viscoelasticity of dough and reduced its enthalpy of freezing–thawing. Meanwhile, PP‐IDF significantly improved the quality of bread during storage. Compared with the control, the 7‐day moisture rate of bread containing PP‐IDF increased by 3.50–6.80%, indicating that PP‐IDF retarded the staling process of bread. Moreover, SEM images showed that the bread prepared using PP‐IDF had a more heterogeneous crumb microstructure, and the higher the addition level of PP‐IDF, the larger the void structure. The results of the texture profile analysis indicated that the hardness and chewiness of bread increased with the incorporation of PP‐IDF, suggesting that the addition of PP‐IDF had a negative effect on the texture property of bread. Furthermore, the sensory evaluation of bread was performed, and the taste of the bread was better when PP‐IDF addition content was 5–10%. The results of this study revealed that PP‐IDF had great potential for the development of innovative bread recipes.

Development of wheat bread recipe with pumpkin paste

The object of this study is the production technology of bread with pumpkin paste. The task to enrich bread with pumpkin paste was resolved. The influence of different amounts of pumpkin paste on the technological parameters of the quality of wheat bread and culinary quality was investigated. It was established that the addition of pumpkin paste influenced the technological parameters of the quality of bread. Bread baking loss decreased from 10.8 % to 9.9 with the addition of 5 % pumpkin paste. In the variant with 60 % pumpkin paste, the bread baking loss was 3.8 %. With the addition of 5–25 % of pumpkin paste to the bread recipe, bread shrinkage increased significantly to 4.2–4.3 % compared to control (3.5 %). A significantly larger volume was obtained by adding 25–30 % pumpkin paste. With this amount of paste, this indicator was 207–211 cm3/100 g of dough and 346–348 cm3/100 g of flour. With the addition of 35–60 % of pumpkin paste, the volume of bread was 330–338 cm3/100 g of flour. A significantly higher specific volume was obtained by adding 25–30 % of pumpkin paste – 2.0 cm3/g of dough and 2.3–2.4 cm3/g of bread. The addition of pumpkin paste increased the mass of bread from 133 to 135–166 g. It was established that the organoleptic assessment of bread did not change from the amount of pumpkin paste. The smell, taste, pores in size and uniformity correspond to the highest level of assessment – 9 points. The elasticity and consistency of the crumb was at the level of 7 points. The surface of the crust corresponded to 3 points, the glossy surface – 3 points. A distinctive feature of the research results is that in the technology of bread it is necessary to add 25–30 % of pumpkin paste. The use of this amount of pumpkin paste provides bread with a volume of 346–348 cm3/100 g of flour. The smell and taste of bread according to this recipe is high – 9 points. The recommendations reported here can be used by small and medium size enterprises for the production of bakery

A Comparative Analysis of Partial Replacement of Yeast with CO2 Gas Hydrates as Leavening Agents in Baking of Wheat Bread

The aim of this study is to examine how CO2 gas hydrates (CO2 GH) are used in baking, notably in the creation of wheat bread, as a leavening agent. CO2 GH were produced with the use of food grade amino acids called promoters. The article emphasizes an interesting approach by using a hybrid combination of yeast and CO2 GH. The current study is based on a comparative evaluation of leavening agents in bread with (1) GH with promoters (20–70% GH) and (2) GH with promoters + yeast as a partial replacement (25–75%). The results obtained are then also compared with those of standard yeast bread along with the effects on wheat bread quality parameters such as volume, specific volume, hardness, moisture content, baking loss, and pore size. The GH bread with promoters had baking losses that were equivalent to the quality of traditional yeast bread. The breads with 60% and 70% GH with promoters had the best outcomes when compared with standard yeast bread. When a combination of CO2 GH with promoters (20–70%) and yeast (25–75%) was used in the study, the best combinations were obtained with 70% GH + 50% yeast and 70% GH + 75% yeast. Additionally, this article clarifies some potential future uses for CO2 GH as leavening agents in the bread industry, with a discussion of potential limitations as well as the cost efficiency of the developed technology. This information could help in the creation of new methods and standards for better CO2 GH selection for usage in other bakery goods.

TaMADS29 interacts with TaNF-YB1 to synergistically regulate early grain development in bread wheat.

Grain development is a crucial determinant of yield and quality in bread wheat (Triticum aestivum L.). However, the regulatory mechanisms underlying wheat grain development remain elusive. Here we report how TaMADS29 interacts with TaNF-YB1 to synergistically regulate early grain development in bread wheat. The tamads29 mutants generated by CRISPR/Cas9 exhibited severe grain filling deficiency, coupled with excessive accumulation of reactive oxygen species (ROS) and abnormal programmed cell death that occurred in early developing grains, while overexpression of TaMADS29 increased grain width and 1,000-kernel weight. Further analysis revealed that TaMADS29 interacted directly with TaNF-YB1; null mutation in TaNF-YB1 caused grain developmental deficiency similar to tamads29 mutants. The regulatory complex composed of TaMADS29 and TaNF-YB1 exercises its possible function that inhibits the excessive accumulation of ROS by regulating the genes involved in chloroplast development and photosynthesis in early developing wheat grains and prevents nucellar projection degradation and endosperm cell death, facilitating transportation of nutrients into the endosperm and wholly filling of developing grains. Collectively, our work not only discloses the molecular mechanism of MADS-box and NF-Y TFs in facilitating bread wheat grain development, but also indicates that caryopsis chloroplast might be a central regulator of grain development rather than merely a photosynthesis organelle. More importantly, our work offers an innovative way to breed high-yield wheat cultivars by controlling the ROS level in developing grains.