Quality Of Wheat Bread Research Articles

Uncovering the genetic basis for quality traits in the Mediterranean old wheat germplasm and phenotypic and genomic prediction assessment by cross-validation test.

The release of new wheat varieties is based on two main characteristics, grain yield and quality, to meet the consumer's demand. Identifying the genetic architecture for yield and key quality traits has wide attention for genetic improvement to meet the global requirement. In this sense, the use of landraces represents an impressive source of natural allelic variation. In this study, a genome-wide association analysis (GWAS) with PCA and kinship matrix was performed to detect QTLs in bread wheat for fifteen quality and agronomic traits using 170 diverse landraces from 24 Mediterranean countries in two years of field trials. A total of 53 QTL hotspots containing 165 significant marker-trait associations (MTAs) were located across the genome for quality and agronomical traits except for chromosome 2D. The major specific QTL hotspots for quality traits were QTL_3B.3 (13 MTAs with a mean PVE of 8.2%) and QTL_4A.3 (15 MTAs, mean PVE of 11.0%), and for yield-related traits were QTL_2B.1 (8 MTAs, mean PVE of 7.4%) and QTL_4B.2 (5 MTAs, mean PVE of 10.0%). A search for candidate genes (CG) identified 807 gene models within the QTL hotspots. Ten of these CGs were expressed specifically in grain supporting the role of identified QTLs in Landraces, associated to bread wheat quality traits and grain formation. A cross-validation approach within the collection was performed to calculate the accuracies of genomic prediction for quality and agronomical traits, ranging from -0.03 to 0.64 for quality and 0.46 to 0.65 for agronomic traits. In addition, five prediction equations using the phenotypic data were developed to predict bread loaf volume in landraces. The prediction ability varied from 0.67 to 0.82 depending on the complexity of the traits considered to predict loaf volume.

Quality of Bread Wheat (Triticum aestivum L.) as Influenced by Different Nutrient Management Approaches under Northern Transitional Zone of Karnataka

The field experiments were conducted at the Research Farm of AICW&BIP, Main Agricultural Research Station, University of Agricultural Sciences, Dharwad during rabi 2020-21 and 2021-22 and was laid out in Randomized Complete Block Design with 15 treatments replicated thrice to evaluate the performance of wheat quality to various nutrient management approaches. The pooled data onto two years indicated that application of 275:40.33:135.2 kg of N:P2O5:K2O ha-1 for yield target of 55 q ha-1 under SSNM practices significantly increased the protein content (13.43 %), wet gluten (34.7 %), dry gluten (11.9 %), gluten index (81.6 %), sedimentation value (46.3 ml) and yellow pigment (5.93 ppm) in wheat grain and it was found on par with yield targets at 50 and 45 q ha-1 under SSNM.

RHEOLOGICAL, TEXTURAL AND PHYSICOCHEMICAL PROPERTIES OF BUCKWHEAT SOURDOUGH BREAD PREPARED WITH DIFFERENT LACTIC ACID BACTERIA STRAINS

The aim of this study is to make buckwheat sourdough with three different lactic acid bacteria (LAB) strains and to determine its quality on wheat bread. After 24 hours fermentation, microbiological count, pH and TTA values and viscoelastic properties of buckwheat sourdoughs were examined. While the Limosilactobacillus fermentum 29GT-19 strain providing the highest value (109 CFU / g) in microbiological count, it was not observed in the chemically acidified control buckwheat dough. pH values changed from 3.8 to 4.6. The elastic modulus (G´) of all sourdoughs was found to be higher than the viscous modulus (G´´) and a positive correlation was found between rheology graph with increase acidity. The prepared buckwheat doughs were then added to wheat flour as 10% and 20% (w / w). At the same time, commercial yeast bread was made as control bread. In the chemical composition of the breads, Levilactobacillus brevis KCO-48 (dough with 20% buckwheat) sourdough bread had the highest ash content (1.26%) and moisture content. But mostly, the ash content of the breads was low, and the amount of moisture was higher than commercial yeast bread. The breads were generally found to have high crumb hardness (from 11.48 N to 31.34 N). As the concentration of buckwheat sourdough increased, the hardness of the bread increased. The lowest hardness (5.21 N) was determined in commercial yeast wheat bread. The results of this study have had a positive effect on the quality of wheat bread of buckwheat sourdough.

Crickets (Acheta domesticus) as Wheat Bread Ingredient: Influence on Bread Quality and Safety Characteristics.

The aim of this study was to assess respondents' opinions on the choice of edible insects as a food, and to evaluate the influence of cricket flour (ECF) (10, 20, 30%) on the quality of wheat bread (WB). Whereas ECF is an additional source of acrylamide precursors, in order to reduce acrylamide formation in WB, fermentation of ECF with Lactiplantibacillus plantarum-No.122 was applied. It was established that 70.7% of the respondents had never eaten insects and more than 30% would not choose them. However, ECF was suitable substrate for fermentation (lactobacilli count 8.24 log10CFU/g, pH-4.26). In addition, fermentation reduced the total biogenic amines content in ECF (by 13.1%). The highest specific volume showed WB, prepared with fermented ECF (10, 20, 30%). All the tested WB showed similar overall acceptability (on average, 7.9 points). However, the highest intensity of emotion "happy" was induced by the WB, prepared with fermented ECF. Most of the WB with non-treated and fermented ECF showed higher acrylamide concentration (except WB with 10% of fermented ECF), in comparison with the control. Finally, fermentation is recommended for ECF inclusion in the main WB formula because fermentation improves not only quality but also reduces acrylamide concentration in WB.

The use of flour from germinated buckwheat in bread recipes

The results of the study of technological properties, chemical composition of buckwheat varieties of the Republic of Bashkortostan, as well as the effect of flour from sprouted buckwheat grain on the quality of wheat bread are presented. According to the nutritional value, in order to obtain buckwheat flour in order to include it in the bread recipe, the Inzer buckwheat variety was selected. The parameters of soaking and germination of buckwheat grain of this variety are optimized and it is shown that due to germination, the physico-chemical parameters of flour and its antioxidant activity are improved. Thus, the expediency of introducing flour from sprouted buckwheat grain into the recipe of wheat bread is proved. The optimal content of flour from sprouted buckwheat grain in the composition of a composite mixture with wheat flour of grade I, which amounted to 10%, providing an improvement in the organoleptic and physico-chemical parameters of bread, was established.

Enhancing Grain Yield and Zinc Content in Bread Wheat Using Zinc and Nitrogen Application under Supplementary Irrigation Treatments

Wheat (Triticum aestivum L.) is one of the crops that has great importance in human and animal nutrition. Nutrient management can improve the nutritional value and grain yield in bread wheat. Therefore, this study was conducted to assessment the effect of Zinc (Zn) levels as well as the interactions with Nitrogen (N) and irrigation regimes on yield, yield components and Zn content in bread wheat grain. To this purpose, an experiment was performed in a split-split plot design with four replications, which supplementary irrigation (no irrigation, irrigation at stem elongation and irrigation at the stage of grain filling) as the main plot, Zn levels as split-plot (no spraying of Zn and Spraying Zn with a concentration of 5%) and nitrogen consumption levels (nitrogen-free, half the normal dosage and normal nitrogen consumption) as split-split factors. The results showed that the grain yield and yield components affected by the applied treatments. The highest grain yield (646 g/m2 ) and Zn concentration (32.69%) observed in spraying Zn at 5% concentration supplemented with irrigation at the grain filling stage with normal N application. Also, Zn content of grain was increased by Zn foliar application. Furthermore, the grain yield significantly correlated with Zn content, Harvest index (HI), seed filling rate (SFR), thousand seed weight (TKW) and seed number per spike (SNS) traits. The highest grain yield was obtained in supplementary irrigation in grain filling stage indicating importance of supplementary irrigation in this stage. In general, the results of this study showed that the grain yield and quality in bread wheat could be increased by supplementary factors.

Quality of Bread Wheat (Triticum aestivum L.) as Influenced by Different Nutrient Management Approaches under Northern Transitional Zone of Karnataka

The field experiments were conducted at the Research Farm of AICW&BIP, Main Agricultural Research Station, University of Agricultural Sciences, Dharwad during rabi 2020-21 and 2021-22 and was laid out in Randomized Complete Block Design with 15 treatments replicated thrice to evaluate the performance of wheat quality to various nutrient management approaches. The pooled data onto two years indicated that application of 275:40.33:135.2 kg of N:P2O5:K2O ha-1 for yield target of 55 q ha-1 under SSNM practices significantly increased the protein content (13.43 %), wet gluten (34.7 %), dry gluten (11.9 %), gluten index (81.6 %), sedimentation value (46.3 ml) and yellow pigment (5.93 ppm) in wheat grain and it was found on par with yield targets at 50 and 45 q ha-1 under SSNM.

Multivariate analysis of morpho-physiological traits in bread wheat genotypes under terminal heat stress

Terminal heat stress has great impact on the quantity and quality of bread wheat that ultimately pose a serious concern about the food security. The presence of the genetic variability and suitable selection criteria is imperative for screening of genotypes for heat tolerance. Therefore, 60 advanced breeding lines and four standard checks were evaluated for morpho-physiological traits under late sown condition to understand the importance of the principal component analysis in reduction of the large correlated data into few major principal components that account for maximum genetic variability. Out of twenty principal components, only three were retained having 67.10% contribution towards total variability on the basis of eigen values and scree plot. Grain yield (0.995), days to heading (0.912) and plant height (0.752) were having maximum positive loading in the first, second and third principal component respectively. Therefore, principal component analysis holds great promise in the crop improvement programme. Keywords: terminal heat stress, wheat, genetic variability, principal component and scree plot

Determination of the Proportion of Plant Materials in Whole Grain Wheat Flour

Recently , in developed countries , bakery products made from sprouted grains , whole grain flour and based on various raw materials are more in demand than bakery products made from premium flour . Whole grain wheat flour is flour made from unrefined grain from seeds , outer husks , and the outer layers of the endosperm . Without it , it is a refined flour with a high carbohydrate content . Products made from such highgrade flour are subject to obesity and other diseases that complicate the work of the gastrointestinal tract . The reason is that the nutritional value of products is given more attention than the organoleptic qualities . The effect of various vegetable raw materials on whole grain wheat flour , such as rosehip powder (2.5%), special gluten (2.5%) and flax flour (10%) and their compatible amounts , on the quality of whole wheat bread was determined . In general , bread with added vegetable raw materials had higher acidity , specific volume , viscosity , elasticity than control bread . Т7 processing (10% flax flour , 2.5% rose hips and 2.5% special gluten ) to have the maximum specific volume . The results showed that the quality of wheat bread can be improved by adding different vegetable raw materials .

Asparagine and dough quality: Gluten strength relationships in hard red spring wheat

AbstractBackground and objectivesThe presence of acrylamide, a probable carcinogen, is a global concern for the baking industry. The reduction of free asparagine in wheat is an effective strategy to mitigate acrylamide formation. However, field‐based strategies for this purpose also affect gluten strength and bread quality. Therefore, we investigated the relationship between wheat free asparagine concentration, gluten strength and whole wheat bread quality for an extensive set of hard red spring wheat samples.FindingsGluten strength parameters negatively correlated to wheat free asparagine concentration and showed strong inverse correlations to wheat free asparagine concentration per unit mass of protein. Reducing free asparagine concentration in the wheat did not affect the quality of the bread.ConclusionsIn efforts to deliver wheat grains with a low acrylamide‐formation potential, wheat producers can apply strategies, for example, variety selection, that will reduce free asparagine without worries that gluten strength and bread quality will be impaired.Significance and noveltySafety concerns regarding free asparagine in wheat have elicited much attention from cereal scientists and the breadmaking industry. However, the effects of reducing free asparagine on gluten strength have not been systematically studied in the literature. This comprehensive study shows that there is an inverse relationship between gluten strength and wheat free asparagine concentration.

Optimizing time and split application of nitrogen fertilizer to harness grain yield and quality of bread wheat (Triticum Aestivum L.) in northwestern Ethiopia.

Improper nitrogen application time during the crop growing period is one of the most limiting factor for wheat production. A field experiment was conducted in Northwestern Ethiopia with the objective of determining the appropriate N fertilizer application time for improving bread wheat production. Twelve treatments (½ urea at 50% emergence + ½ urea at tillering, ½ urea at tillering + ½ urea at booting, 1/3rd urea at 50% emergence + 1/3rd urea at tillering + 1/3rd urea at booting, 2/3rd urea at tillering + 1/3rd urea at booting, all urea at tillering, all urea at booting, all N at tillering, all N at booting, ½ N at sowing+ ½ N at tillering, ½ N 50% emergence + ½ N at tillering, 1/3rd N at 50% emergence + 1/3rd N at tillering + 1/3rd N at booting, ½ N at tillering + ½ N at booting) were lied out in randomized complete block design (RCBD) with three replications. The study showed that wheat grain yield and protein content was highly influenced by the environment and indirectly correlated with each other as affected by N time of applications. The grain yield at Adet, Wonberema and Debre Elies was increased by 31%, 14% and 18%, respectively when N was applied with DAP at sowing over the blanket recommendation. At all locations, grain protein content decreased as the number of N split application increased 1 to 3 times. Thus, depending on the purpose of the producers, it can be concluded that application of ½ urea at 50% emergence + ½ urea at tillering with the application of DAP at sowing gave maximum wheat grain yield, while optimum grain protein content was obtained when N was applied after the crop is emerged and would be used in most dominant wheat producing areas of northwestern Ethiopia. Further study should be conducted on split application of blended fertilizers (NPS, NPSBZN etc.).

Interaction Effect of Blended (NPSB) Fertilizer Rates and Seed Sources on Yield Components and Seed Quality of Bread Wheat (Triticum aestivum L) Varieties in Southern Ethiopia

Interaction Effect of Blended (NPSB) Fertilizer Rates and Seed Sources on Yield Components and Seed Quality of Bread Wheat (Triticum aestivum L) Varieties in Southern Ethiopia

End-Use Quality of Historical and Modern Winter Wheats Adapted to the Great Plains of the United States.

Improving milling and baking properties is important during wheat breeding. To determine changes in milling and baking quality of hard winter wheat, 23 adapted cultivars released in the Great Plains between 1870 and 2013 were grown in triplicate in a single location (Mead, NE, USA) over two crop years (2018 and 2019). Grain yield and kernel hardness index increased by release year (p < 0.05). The observed increase in hardness index was accompanied by a decrease in percent soft kernels (p < 0.05). Diameter and weight decreased with release year in 2019 (p < 0.05), and their standard deviation increased with the release year (p < 0.05). Flour protein content decreased with release year (p < 0.05) and dough mixing quality increased (p < 0.05). No significant relationship was found for baking property variables, but bran water retention capacity (BWRC), which is correlated with whole wheat bread quality, increased with release year (p < 0.05). In conclusion, wheat kernels have become harder but more variable in shape over a century of breeding. Mixing quality showed significant improvements, and loaf volume and firmness remained constant, even in the presence of a decrease in protein concentration. Bran quality decreased across release year, which may have implications for whole grain baking quality and milling productivity.

Genetic enhancement of nutritional and end-use quality in bread wheat through alien introgressions from wild relatives

Genetic enhancement of nutritional and end-use quality in bread wheat through alien introgressions from wild relatives

Integrated transcriptomic and metabolomic analyses revealed the regulatory mechanism of sulfur application in grain yield and protein content in wheat (Triticum aestivum L.).

Sulfur fertilizers play an important role in increasing the yield and improving the dough quality of bread wheat, but their regulatory mechanism remains unclear. In this study, 0 kg·ha−1 (S0) and 60 kg·ha−1 (S60) of sulfur were applied on the anthesis date; subsequently, immature wheat grains at 8, 13, and 18 days post-anthesis (DPA) were subjected to integrated transcriptomic and metabolomic analyses to investigate the changes in the gene/metabolite activity in a typical strong-gluten wheat, Gaoyou2018 (GY2018). Our data show that the S60 treatment could significantly increase the grain yield and grain protein content by 13.2 and 3.6%, respectively. The transcriptomic analysis revealed that 10,694 differentially expressed genes (DEGs) were induced by S60 from 8 to 18 DPA when compared with their corresponding no-sulfur controls, and most DEGs were mainly involved in lipid metabolism and amino acid metabolism pathways. Ninety-seven MYB transcription factors (TFs) were identified as responsive to the S60 treatment; of these, 66 showed significantly differential expression at 13 DPA, and MYB118 might participate in the process of sulfur metabolism by regulating glucosinolate synthesis. In total, 542 significantly enriched differentially expressed (DE) metabolites (DEMs) were identified following the S60 treatment, which mainly included secondary metabolites, carbohydrates, and amino acids. Several metabolites (e.g., glutathione, sucrose, GDP-alpha-D-glucose, and amino acids) exhibited altered abundances following the S60 treatment. The combination of transcriptomic and metabolomic analyses highlighted the important role of amino acid metabolism (especially cysteine, methionine, and glutathione metabolism) and starch and sucrose metabolism pathways after S60 application. Our results provide valuable information enhancing our understanding of the molecular mechanism of the response to sulfur and provide useful clues for grain protein quality formation and yield improvement in bread wheat.

Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread.

The aim of this study was to investigate the effect of sprouted oats substitutions on the in vitro digestibility of starch in the wheat bread. The physical and nutritional quality of wheat bread enriched with 20% sprouted oat flour was compared. The polyphenols and γ-aminobutyric acid increased, while the content of starch and β-glucan in the mixed bread was gradually decreased. The specific volume of mixed bread reached the maximum with a 19.79% reduction of area fraction and a 31.36% increase cell density when sprouting for 72h. Two digestible starch fractions with different digestion rates were observed from the LOS-CPS fitted starch digestograms. The microstructure revealed that large type A wheat starch was gelatinized after baking, whereas small type B wheat starch and oat starch were wrapped in protein-β-glucan complexes. This study suggests that properly sprouting has the potential to obtain nutritional bread with low starch digestibility.

Quality and yield of wheat bread when using different amounts of salt

The article provides research on the quality and yield of bakery products from wheat flour grown in the conditions of Ryazan region, with various doses of salt used in the recipe. Salt is not only a prescription component in the production of bakery products, but also a factor of active influence on structural and mechanical properties of the dough and indicators of the quality of finished products. According to the research results, salt, in the amount recommended in the recipe, had a positive effect on the gas-forming and gas-holding capacity of the dough. The optimal amount of salt for the first sample containing gluten of the 1st quality group was 1 % in relation to the flour mass, and it was 2 % for the second sample, characterized by gluten of the 2nd quality group. The most cost-effective option in the first sample containing gluten of the 1st quality group was with 1 % salt content (76.65 %), and for the second sample, characterized by the 2nd gluten quality group it was with 2 % salt content (69.42 %).

Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality.

Bread is a popular food that is widely consumed worldwide but has a short shelf life. Besides that, when incorporating prebiotics and calcium, aging mechanisms accelerate, further shortening the shelf-life. The objective of this work was to evaluate the effect of freezing storage on the rheological (loss tangent, tan δ) and thermal (glass transition temperature, Tg) properties of unfrozen dough, the fermentation times (tf), and the baking quality of wheat bread fortified with calcium and inulin. Formulations studied included wheat flour (control-C), flour with 1800 ppm Ca (calcium carbonate-CA, calcium citrate-CI or calcium lactate-LA), and flour with 2400 ppm Ca and 12% inulin (calcium carbonate-CA-In, calcium citrate-CI-In or calcium lactate-LA-In). Doughs were stored at −18 °C for 1, 7, 30 and 60 days. After storage, the rheological (oscillatory rheometry and texture profile analysis) and thermomechanical properties of the thawed doughs were measured. The quality parameters of breads determined consisted of specific volume (Vs), color, moisture, firmness, elasticity, and alveoli size characterization. Dough freezing neither changed viscoelasticity (tan δ) nor decreased hardness and adhesiveness up to the values observed for fresh wheat dough. The Tg of dough with calcium carbonate increased, while for samples with organic calcium salts, it (citrate and lactate) decreased. The tf of thawed dough significantly increased. The Vs of all breads did not change during the first 30 days but decreased after freezing the dough for 60 days (p < 0.05), probably due to the death of the yeasts. Crumb moisture decreased over time, and in all cases crumb C had the highest moisture content, suggesting a dehydration effect of the calcium salt. The firmness of CA, LA and C crumbs were similar and higher than that of CI (p < 0.05), suggesting a destabilizing effect of CI anion on gluten proteins. Inulin contributed to the depreciation of bread quality, mainly at 60 days of dough freezing storage. It can be concluded that during freezing storage, calcium improves the dynamic elasticity of the dough, although under extreme conditions it generates loaves of smaller volume. Principal component analysis (PCA) explained 66.5% of total variance. Principal component 1 (PC1) was associated with dough properties, and accounted for 44.8% of the total variance. In turn, PC2 was mainly related to baking quality parameters (fermentation time, browning index, firmness and springiness of crumbs), and explained 21.7% of the total variance. Fortification with calcium citrate should be recommended for dough freezing, as breads with softer crumbs were obtained under such conditions.

Improvement of whole wheat dough and bread properties by emulsifiers

Whole wheat bread is widely available worldwide, but it is always associated with less desirable dough processibility, small loaf volume, firm and gritty texture, and other distinctive attributes compared to white bread. Emulsifiers are commonly used to improve dough handling and baking quality during bread production. In present study, five emulsifiers (diacetyl tartaric acid esters of mono- and di-glycerides (DATEM), polysorbate 80, sodium stearoyl lactylate (SSL), soy lecithin, and sucrose esters) were added during dough preparation of the whole wheat flour at 0.2%, 0.5%, and 1.0% (flour weight basis). Dough rheological behavior and bread quality attributes, such as specific loaf volume and hardness, were measured. The results showed that DATEM, sucrose esters, and SSL increased the resistance to extension of the dough, whereas soy lecithin and polysorbate 80 increased the extensibility. Soy lecithin and polysorbate 80 were the only emulsifiers that significantly increased loaf volume compared to the control. Adding higher levels (1.0%) of sucrose esters, polysorbate 80, and SSL increased the formation of amylose-lipid complex and mitigate the crumb staling during storage. The results suggested that the emulsifiers could be applied to contribute to optimum functional quality of whole wheat bread.

Pulse fortified whole wheat bread: A review on dough rheology, bread quality, and sensory properties

The increase in the consumption of pulses can perform a key role in preventing protein deficiency among people specifically in developing countries. The fortification of whole wheat bread with pulses is an efficient approach to boost the nutritional profile of bread as protein, starches, dietary fiber, vitamins, minerals, antioxidants, and phytochemicals are all abundant in pulses. The optimum ratio of the pulse to whole wheat flour is necessary to determine for producing bread with good quality, sensory attributes, and handling properties. This review investigated the impact of the pulse addition on the whole wheat dough rheology, bread quality, and sensory characteristics, with a particular focus on dough stability, elasticity, strength, and bread volume. The improvement in the nutritional value as well as the negative impact of pulses on whole-wheat bread was also reviewed. The research gaps in pulse supplemented whole grains bread were identified, and further study directions were recommended. Fortification of whole wheat bread with pulses produced affordable bread with a balanced diet for all classes of people. The addition of a higher level of pulses develops a weak gluten structure, which negatively affects dough stability, strength, elasticity, and handling properties. The volume of bread also decreased, and the off-flavor compound produced at a higher level of pulse fortification. The addition of additives and prior processing of pulses not only promote the nutritional value but also produce bread with better dough stability, bread volume, and sensory score.