Sodium Carbonate Solvent Retention Capacity Research Articles

Registration of ‘FL16045‐25’: An early‐maturing, high‐yielding, disease‐resistant soft red facultative wheat cultivar for the southern United States

Abstract‘FL16045‐25’ (Reg. no. CV‐1207, PI 704484), a soft red, facultative doubled‐haploid wheat (Triticum aestivum L.) cultivar, was developed and tested as FL16045DH‐25 by the University of Florida and released in October 2022. FL16045‐25 was derived from the cross MD07W478‐14‐5/GA06112‐13EE16. It is well adapted from Texas to Virginia and provides producers with an early‐season, facultative (Vrn‐A1_short), medium‐height, awned, semi‐dwarf (Rht2) cultivar that has high yield potential, good straw strength, good grain volume weight, and good end‐use quality. It expresses moderate‐to‐high levels of resistance to most diseases prevalent in the southern United States. Molecular marker analysis confirms the presence of Sbm1, Yr17/Lr37/Sr38, Lr18, Sr36/Pm6, Pm54, and Pm1a‐linked disease‐resistant genes. The yield average of FL16045‐25 from 41 environments during 2020–2022 ranged from 4211 to 5782 kg ha−1, which is competitive with check cultivars that are widely used in the southern part of the United States. The grain volume weight of FL16045‐25 ranged from 749 to 785 kg m−3 (32 environments), which was higher than most of the checks. FL16045‐25 has soft grain texture with softness equivalence varying from 51.3% to 59.3% and sodium carbonate solvent retention capacity (SRC) ranging from 66.8% to 68.5%. Flour yields on a Quadrumat Senior milling system varied from 68.7% to 69.5%. Flour protein content varied from 8.9% to 9.1%. Cookie spread diameter varied from 19.4 to 19.5 cm. The presence of TaSus2‐2B, Sucrose Synthase2 gene on 2B or 2G:2B, was confirmed by marker analysis.

Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains.

With a suitable milling system, it is achievable to produce wholegrain flours that match the granulation and technological properties of refined flours while maintaining a complete nutritional profile. This process also minimizes the generation of additional industrial waste. This study aimed to characterize wholemeal flours with a fine granulation size of less than 160 µm: wheat (MWF), rye (MRF), spelt (MSF), barley (MBF), buckwheat (MBWF), and sorghum (MSGF). For comparison, the plain wheat flour type 530 (T530) was analyzed. The flours were assessed in terms of their chemical compositions and alpha amylase activities (the Falling Number assay), pasting properties (amylograph and a Rapid Visco Analyser (RVA)), water absorption using a farinograph, and technological quality based on their water (WRC) and sodium carbonate solvent retention capacity (SRC) profiles. Among the micronized wholemeal flours, wheat flour (MWF) exhibited the highest nutritional value, greatest water absorption, and highest final gelatinization temperature, but had the lowest energy value, carbohydrate content, water SRC, and sodium carbonate SRC. Wholemeal rye flour (MRF) displayed the lowest nutrient content and the highest amylolytic activity, water absorption, and sodium carbonate SRC. The plain wheat flour type 530 (T530) had the lowest water absorption. Special buckwheat flour (MBWF) showed the highest energy value due to its elevated carbohydrate content, along with the lowest sugar and TDF contents, amylolytic activity, and pasting temperature.

통밀빵 제조에 적합한 통밀가루 품질지표 규명

Purpose: This study was to identify the major quality parameters of whole wheat flour suitable for making whole wheat bread. Methods: The commercial twelve whole wheat flour samples were analyzed for physicochemical characteristics and bread-baking performance. Results: The tested samples showed a wide range of ash contents, water, sodium carbonate solvent retention capacity (SRC), sodium dodecyl sulfate (SDS)-sedimentation volumes, particle sizes, and colors. The bread-making performance of the flours also showed significant variations in crumb colors, dough heights, bread heights, and bread volumes. The correlation and principal component analyses of the quality characteristics of whole wheat flour and whole wheat bread showed that the dough height and the bread height and volume correlated negatively with the ash content and water SRC but positively with the SDS sedimentation of the whole wheat flour. However, the firmness of the bread showed the opposite relationship. Conclusion: In conclusion, the ash content, water SRC, and SDS sedimentation volume of the whole wheat flour can be used as valuable indicators to predict the quality of the whole wheat bread.

Quality Characteristics and Antioxidant Activity of Fresh Noodles Formulated with Flour-Bran Blends Varied by Particle Size and Blend Ratio of Purple-Colored Wheat Bran

This study explored the noodle-making performance of flour blends with different particle sizes and blending ratios of purple-colored wheat bran and their antioxidant properties. The bran particle size was reduced using an ultra-centrifugal mill equipped with 1, 0.5, and 0.2 mm sieves. The damaged starch and swelling capacity of the bran were analyzed. Quality of the flour-bran blends at different blending ratios was analyzed by solvent retention capacity (SRC). Noodles made from the blends and their corresponding antioxidant activities were examined. The damaged starch and swelling capacity of bran were higher for smaller particles than for larger particles. Water and sodium carbonate SRC values of blends increased as the bran particle size decreased. The smaller the bran particles incorporated in the cooked noodles, the greater firmness and springiness measured. The antioxidant activity of noodles made with blends reflected better embedding of the small particles of bran than the large particles into noodle sheets. Small bran particles significantly enhanced noodles’ quality and antioxidant activity at higher blending ratios than large bran particles. Particle size reduction of bran enhanced the noodle-making performance of flour blended with purple-colored wheat bran; this could increase the utilization of bran to produce noodles with health benefits.

Effect of polyphenols on mixing properties and solvent retention of wheat flour doughs.

The effect of polyphenol addition on dough mixing properties and flour functionality was examined using flours from different wheat varieties. Both the mixograph and farinograph experiments showed that polyphenol addition affected dough stability and optimum mixing time. These effects were most apparent in hard wheat flour with the addition of catechin. Water absorption was dependent on wheat variety (P < 0.0001) but not on the addition of polyphenols (P=0.54). Except for the 5g kg-1 sodium carbonate solvent retention capacity (SRC), SRC values of the flours were dependent on wheat variety but not on polyphenol addition. However, 5g kg-1 sodium carbonate SRC was significantly increased by the addition of caffeic acid and catechin. Since sodium carbonate SRC is associated with damaged starch levels, further investigations are needed to see how polyphenols influence either the absorption of a sodium carbonate solution or the starch itself. Polyphenol addition affected dough stability and optimum mixing time. Addition of catechin to hard wheat flour was most effective. Water absorption and SRC values except for 5g kg-1 sodium carbonate solvent were affected by the wheat variety, but not by polyphenol addition. © 2021 Society of Chemical Industry.

Effects of superheated steam treatment of wheat on physicochemical properties of wheat flour and cracker quality

In order to study the effects of superheated steam (SS) treatment of wheat on the physicochemical properties of wheat flour and cracker quality, soft wheat was treated with SS and the pasting properties and solvent retention capacity (SRC) of wheat flour and cracker quality were determined. The results showed that both the physicochemical properties of wheat flour and cracker quality were significantly affected by SS treatment of wheat. Pasting properties of wheat flour were affected by SS treatment of wheat significantly, which indicated the increase of gelatinized starch and damaged starch. At the steam temperatures from 140 to 215 °C, 50% sucrose SRC (SuSRC), 5% sodium carbonate SRC (SCSRC), and water SRC (WSRC) increased with the extending of treatment time. Meanwhile, 5% lactic acid SRC (LASRC) and gluten performance index (GPI) initially increased and then decreased. Besides, the spread ratio, hardness and fracturability of crackers were improved. According to the results above, we concluded that SS treatment of wheat had significant effects on the physicochemical properties of wheat flour and could improve cracker quality in a relatively short time (shorter than 3 min). The most suitable condition for improving cracker quality was SS treatment of wheat at 165 °C for 3 min.

Identifying functional characteristics of soft white wheat for saltine crackers

AbstractBackground and objectivesSoft red winter (SRW) wheat has been traditionally used in the manufacture of cookie and cracker products in Latin America; however, in some years SRW has experienced a supply shortage due to poor planting and/or crop conditions. Therefore, the demand for soft white wheat (SWH) for such products is increasing in Latin American markets, but buyers have been uncertain as to appropriate SWH contract specifications as SWH functions differently from SRW in cracker products. The objective of this study was to identify the optimal grain protein level and flour specifications of SWH for saltine crackers. SWH blends of varying grain protein contents from 8.7% to 12.5% were used to make saltine crackers. Flour solvent retention capacity (SRC), gluten and dough characteristics, and cracker‐baking performance were evaluated.FindingsThe sodium carbonate SRC increased from 71.9% to 75.0%, sucrose SRC from 83.4% to 94.2%, and lactic acid SRC from 98.0% to 113.3% as SWH protein content increased from 8.7% to 12.5%. Dough concurrently became more extensible (L: 109.0–143.0 mm) and deformation energy (W: 91.5–133.5 (10−4 J)) increased with higher protein content, especially in the range of 10.5%–12.5%. Cracker stack height (6.65–7.10 cm), stack height‐to‐weight ratio (0.196–0.210), and texture (breaking force: 1,934.9–3,158.2 g) gradually increased with increasing protein levels. The flour lactic acid SRC and dough rheological parameters (measured by Farinograph, Alveograph, and GlutoPeak) were significantly correlated with the cracker stack height‐to‐weight ratio and texture.ConclusionsSWH of grain protein content of 10.5%–11.6% had intermediate lactic acid SRC and dough strength that produced saltine crackers with appropriate stack height (6.95–7.10 cm) and desirable texture (2,172.9–2,473.8 g).Significance and noveltyThis research identified the SWH functionalities for saltine crackers and provided an initial starting point for Latin America and other buyers, millers, and bakers to better utilize SWH for cracker manufacturing.

Soft wheat quality traits in Jiangsu province and their relationship with cookie making quality

The objectives of this study were to investigate soft wheat quality traits with fertilizer management practice in southern region of the Huaihe river in Jiangsu province, and to suggest quality selection parameters in soft wheat breeding. Fifteen high quality soft wheat varieties or advanced lines were grown at three environments with the combination of location and year. High-molecular-weight glutenin subunits (HWM-GS) of tested genotypes were identified. Kernel hardness, grain and flour protein content, wet gluten content, ash content, Zeleny sedimentation value, parameters of farinograph, mixograph, and rapid viscocity analysis (RVA), solvent retention capacity (SRC), gluten protein quantification, and cookie quality were investigated. No sample met the national soft wheat quality standard (GB/T 17320-2013, GB/T 17893-1999) for protein content, wet gluten content, and farinograph stability, few samples met the standard for sedimentation value, and all samples exceeded the standard for kernel hardness and farinograph absorption. Kernel hardness, ash content, and RVA parameters were not significantly associated with cookie quality parameters. Zeleny sedimentation value, absorption and stability of farinograph, peak time and right of peak slope of mixograph, water SRC, sodium carbonate SRC, lactic acid SRC, glutenin/gliadin ratio, unextractable polymeric protein (UPP), and %UPP were significantly correlated with cookie diameter, with r = –0.657, –0.601, –0.617, –0.659, –0.676, –0.857, –0.726, –0.616, –0.546, –0.541, and –0.637, respectively ( r ≤ –0.520, P r ≤ –0.652, P

Effect of high-molecular-weight glutenin subunit deletion on soft wheat quality properties and sugar-snap cookie quality estimated through near-isogenic lines

High-molecular-weight glutenin subunits (HMW-GSs) play a critical role in determining the viscoelastic properties of wheat dough. The HMW-GSs are encoded by Glu-A1, Glu-B1, and Glu-D1 loci on the long arms of chromosomes 1A, 1B, and 1D, respectively. In the present study, four near-isogenic lines with different HMW-GS deletions and compositions at the Glu-A1 and Glu-D1 loci in Yangmai 18 background were used for quality analysis. Deletion in Glu-D1 showed much weaker gluten quality and dough strength than null Glu-A1 genotype and wild genotype (WT), based on the measurements of sodium dodecyl sulfate (SDS)-sedimentation, lactic acid solvent retention capacity (SRC), gluten index, development time, stability time, and alveograph P and L values. The deletion of Glu-D1 did not significantly affect grain hardness, grain protein content, water SRC, sodium carbonate SRC, and sucrose SRC. Double null genotype in Glu-A1 and Glu-D1 and single null genotype in Glu-D1 showed significantly higher cookie diameter, crispness, and lower cookie height compared with single null genotype in Glu-A1 and WT. These indicate that the null Glu-D1 genotype is useful for improvement of biscuit quality, and use of this germplasm would be a viable strategy to develop new wheat varieties for biscuit processing.

Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics.

Carrot pomace powder (CPP) of 72 and 120 mesh sizes was incorporated in wheat flour at 10, 15 and 20% level and its impact on flour, dough and cookie characteristics was evaluated. Protein content of the flour blends (8.84-7.88%) decreased and fibre content (4.63-6.68%) increased upon blending of CPP in wheat flour. Wheat flour containing 120 mesh CPP showed better functional properties [water absorption (1.16-1.47%), oil absorption (1.11-1.39%), solubility index (41-50%) and swelling power (1.34-1.39)] than those containing 72 mesh. Water solvent retention capacity and sucrose solvent retention capacity increased while lactic acid solvent retention capacity and sodium carbonate solvent retention capacity decreased with blending of CPP. Water absorption, dough development time and degree of softening increased whereas, dough stability and mixing tolerance decreased with increasing CPP. The highest decrease in pasting was observed flour containing 72 mesh CPP. Rheology of dough containing 120 mesh CPP closely resembled the control. Color of flour and cookies increased with blending of CPP irrespective of mesh size. Antioxidant activity of cookies was higher than the flour blends. The cookies containing CPP of 72 mesh showed the lowest hardness. However, cookies containing CPP of 120 mesh showed the best sensory properties. Incorporation of 120 mesh CPP produced low gluten cookies with manageable flour and dough characteristics and better antioxidant and sensory properties.

Modeling Flour and Dough Quality of Indian Wheat Varieties

The aim of this study was to model various quality measuring tests using Indian wheat varieties having exceptionally high and low gluten strength. Multiple regression analyses for various quality parameters were performed. Lactic acid solvent retention capacity was positively associated with protein content and unextractable polymeric protein while sodium carbonate solvent retention capacity was positively associated with average particle size. Sedimentation value was positively associated with protein content and lactic acid solvent retention capacity. Gluten index was modeled best by lactic acid solvent retention capacity. Dough development time was positively modeled by lactic acid solvent retention capacity. Dough stability was positively modeled with unextractable polymeric protein and negatively with extractable polymeric protein and extractable monomeric protein. Water absorption was modeled positively with both lactic acid and sodium carbonate solvent retention capacity. The models can help in identified varieties giving best performance with one or more quality traits. Practical Applications Modeling of various quality measuring parameters helps in identifying the varieties giving best performance. The variables that would best describe the solvent retention capacity, sedimentation value, gluten index and dough rheological properties of flours from different bread wheat varieties.

Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties

The relationship between protein molecular weight (MW) distribution, quality characteristics and muffin making properties amongst Indian wheat varieties were evaluated. Flours from varieties with higher grain weight showed lower proportion of fine particles. Lactic acid solvent retention capacity (LASRC), sedimentation value (SV) and dough stability (DS) correlated with the proportion of 0–55μm size particles. Paste peak viscosity and breakdown viscosity showed positive correlation with polymeric protein and negatively with monomeric protein, α-amylase activity and sodium carbonate solvent retention capacity (NaSRC). Gluten strength indicators such as DS, dough development time (DDT), LASRC and gluten index (GI) were positively related to polymeric protein and negatively to monomeric protein. Both G’ and G″ were correlated significantly with GI, LASRC, DS and DDT. The varieties that possesses high MW glutenin subunits combinations of 91kDa+84kDa+78kDa+74kDa showed lower G’ and G″. Muffin volume was positively correlated with gluten content and LASRC.

Modeling End‐Use Quality in U.S. Soft Wheat Germplasm

ABSTRACTEnd‐use quality in soft wheat (Triticum aestivum L.) can be assessed by a wide array of measurements, generally categorized into grain, milling, and baking characteristics. Samples were obtained from four U.S. regional nurseries. Selected parameters included test weight, kernel hardness, kernel size, kernel diameter, wheat protein, polyphenol oxidase activity, flour yield, break flour yield, flour ash content, milling score, flour protein content, flour SDS sedimentation volume, flour swelling volume, Rapid Visco Analyzer peak paste viscosity, solvent retention capacity (SRC) parameters, total and water‐extractable arabinoxylan (TAX and WEAX, respectively), and cookie diameter. The objectives were to model cookie diameter and lactic acid SRC as well as to compare exceptionally performing varieties for each quality parameter. Cookie diameter and lactic acid SRC were modeled by using multiple regression analyses and all of the aforementioned quality parameters. Cookie diameter was positively associated with peak paste viscosity and was negatively associated with or modeled by kernel hardness, flour protein content, sodium carbonate SRC, lactic acid SRC, and water SRC. Lactic acid SRC was positively modeled by break flour yield, milling score, flour SDS sedimentation volume, and sucrose SRC and was negatively modeled by flour protein content. Exceptionally high‐ and low‐performing varieties were selected on the basis of their responses to the aforementioned characteristics in each nursery. High‐ and low‐performing varieties exhibited notably wide variation in kernel hardness, break flour yield, milling score, sodium carbonate SRC, sucrose SRC, water SRC, TAX content, and cookie diameter. This high level of variation in variety performance can facilitate selection for improved quality based on exceptional performance in one or more of these traits. The models described allow a more focused approach toward predicting soft wheat quality.

Association Analysis of Solvent Retention Capacity in Soft Wheat

Solvent retention capacity(SRC) is an important index for identification and evaluation of soft wheat varieties. This study aimed at identifying SRC associated markers for marker-assisted selection. One hundred and seventy-six wheat varieties(lines) in different hardness types were screened with 236 pairs of SSR primers and their SRC values of lactic acid,water,sucrose,and sodium carbonate were evaluated in three growing seasons in Lixiahe,Jiangsu Province. The association analysis was carried out using the mixed-linear model(MLM). A total of 1340 fragments were amplified on the 236 SSR loci with an average of 5.5 alleles per locus. The average polymorphism information content was 0.4663. Twenty-eight loci were identified to be associated with lactic acid SRC(13),water SRC(7),sucrose SRC(6),and sodium carbonate SRC(2) at the significant level of P 0.005,and a single locus explained 3.19%–21.84% of phenotypic variation. Marker gwm642 associated with WSRC was detected in three years. Some favorable alleles associated with SRCs were found,such as gwm642-A186,gwm642-A188,and gwm337-A178 for reducing water SRC,gwm337-A178 and gwm337-A186 for reducing sucrose SRC,and cfa2257-A129 for reducing sodium carbonate SRC. These results are informative for marker-assisted selection on SRC properties in wheat.

Impact of Heat Treatment on Wheat Flour Solvent Retention Capacity (SRC) Profiles

ABSTRACTThe impact of heat treating wheat flour (for 2 or 5 h at 80 or 100°C) on its functional properties was studied with solvent retention capacity (SRC) tests and related to changes in individual groups of flour constituents. Heat treatments increased the overall water retention capacity (from 55.6% for control flour to 62.4% for flour heated 5 h at 100°C) as well as sucrose SRC (from 85.0 to 113.5%), although no changes were observed in sodium carbonate SRC. The decrease in lactic acid SRC values (from 113.1 to 97.4%) indicated that heat treatment restricted swelling of the protein network. As deduced from a decrease in both the level of proteins extractable in sodium dodecyl sulfate–containing medium and the level of free sulfhydryl groups, the restricted swelling was related to protein cross‐linking within the flour particles. Such upfront polymerization prevented proper hydration and gluten network formation during mixing. Starch (swelling) properties were also affected by heat treatment. Finally, the impact of heat treatment on flour SRC profiles was comparable to that noted when chlorinating wheat flour.

Solvent Retention Capacities of Varieties from Different Wheat Regions in China

Solvent retention capacity (SRC) is an important index for predicting flour functionality in soft wheat, which includes water SRC, 50% lactic acid SRC, 5% sodium carbonate SRC, and 50% sucrose SRC. To understand the SRC character of wheat varieties in China, We measured four types of SRC in 181 varieties from different wheat regions in 2008–2009 and 2009–2010 growing seasons. According to analysis of variance, all types of SRC were significantly influenced by genotype, year, and wheat region (P 0.01 or 0.05). Besides, the interactions of genotype × year and year × wheat region were also significant (P 0.01).The principal component analysis showed that component 1 had initial eigenvalue higher than 1.0, and explained 72.3% of total SRC variance. The result of clustering based on principal score showed that there was obvious variation of SRC among the 181 varieties, and each wheat region contained varieties with different SRC characteristics. The Middle and Lower Yangtze Valleys Autumn-Sown Spring Wheat Zone had more genetic resources with low SRC than other wheat regions, and varieties with medium and high SRC were mostly distributed in the Yellow and Huai River Valleys Facultative Wheat Zone. A few varieties with low SRC were selected, including Abbondanza, Fazhang 5, Huaimai 17, Ningmai 3, Ningmai 6, Wanmai 48, Xuan 7, Yangmai 13,Yangmai 17, and Zhengmai 004, which can be used in breeding and quality improvement of weak-strength wheat.

Significance of Wheat Flour Particle Size on Sponge Cake Baking Quality

ABSTRACTWe evaluated the effect and magnitude of flour particle size on sponge cake (SC) baking quality. Two different sets of wheat flours, including flours of reduced particle size obtained by regrinding and flour fractions of different particle size separated by sieving, were tested for batter properties and SC baking quality. The proportion of small particles (&lt;55 μm) of flour was increased by 11.6–26.9% by regrinding. Despite the increased sodium carbonate solvent retention capacity, which was probably a result of the increased starch damage and particle size reduction, reground flour exhibited little change in density and viscosity of flour‐water batter and produced SC of improved volume by 0.8–15.0%. The volume of SC baked from flour fractions of small (&lt;55 μm), intermediate (55–88 μm), and large (&gt;88 μm) particles of soft and club wheat was in the range of 1,353–1,450, 1,040–1,195, and 955–1,130 mL, respectively. Even with comparable or higher protein content, flour fractions of intermediate particle size produced larger volume of SC than flour fractions of large particle size. The flour fractions of small particle size in soft white and club wheat exhibited lower flour‐water batter density (102.6–105.9 g/100 mL) than did those of large and intermediate particle fractions (105.2–108.2 g/100 mL). The viscosity of flour‐water batter was lowest in flour fractions of small particle size, higher in intermediate particles, and highest in large particles. Flour particle size exerted a considerable influence on batter density and viscosity and subsequently on SC volume and crumb structure. Fine particle size of flour overpowered the negative effects of elevated starch damage, water absorption, and protein content in SC baking.

Physicochemical and Rheological Properties of Chinese Soft Wheat Flours and Their Relationships with Cookie‐Making Quality

ABSTRACTThe relationship of solvent retention capacity (SRC) values with four solvents, alveograph and farinograph properties, and cookie‐baking performance was evaluated with 20 Chinese soft wheat genotypes, including four cultivars and 16 advanced lines grown in the 2009–2010 season. Significant positive correlations were observed between water SRC (WSRC), sodium carbonate SRC (SOSRC), lactic acid SRC, and sucrose SRC (SUSRC) values. WSRC, SUSRC, and SOSRC showed significant positive correlations with farinograph water absorption (WA), alveograph P (tenacity), and P/L (ratio of tenacity to extensibility). Cookie diameter was significantly correlated with wet gluten (r = –0.491, P &lt; 0.05), WSRC (r = –0.882, P &lt; 0.001), SUSRC (r = –0.620, P &lt; 0.01), SOSRC (r = –0.712, P &lt; 0.001), P (r = –0.787, P &lt; 0.001), L (r = 0.616, P &lt; 0.01), P/L (r = –0.766, P &lt; 0.001) and WA (r = –0.620, P &lt; 0.01), respectively. SRC values were effective predictors of cookie quality in Chinese soft wheat. Alveograph parameters were more closely correlated to cookie quality than were farinograph parameters.

Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat flours

A solvent retention capacity (SRC) profile of flour consists of its water RC (WRC), sodium carbonate SRC (SCSRC), sucrose SRC (SuSRC) and lactic acid SRC (LASRC) values. SRC tests have been designed to assess flour quality of North American soft wheats, but the value of these tests for European flour which is generally from harder wheats is rather unclear. We here studied the ability of the SRC values to assess the cookie and bread quality of nineteen European commercial flours and compared their predictive value with that of some conventional flour quality parameters. WRC value was a better parameter to assess the cookie diameter than Farinograph or Mixograph water absorption capacities and Alveograph dough tenacity values. In contrast, Zeleny sedimentation values and some rheological data were better to assess bread volume than LASRC values. When LASRC values were corrected for the contribution of non-glutenin polymers, they could assess bread volume to a comparable extent as the Zeleny sedimentation readings. In conclusion, the SRC tests are good alternative tests to assess the cookie and bread quality of European wheat flours. Furthermore, it is not always necessary to determine the entire SRC profile to sufficiently assess flour quality for a specific end-product.

Characterization of a Unique “Super Soft” Kernel Trait in Wheat

ABSTRACTKernel texture in wheat (Triticum sp.) is central to end‐use quality and utilization. Here we report the discovery of a novel soft kernel trait in soft white winter wheat (T. aestivum L.). Two heritable kernel phenotypes were selected among F3‐derived sibs, hereafter designated “normal soft” (wild‐type) and “super soft.” Normal soft lines exhibited single kernel characterization system (SKCS) hardness index (HI) values typical of soft wheat (HI ≈ 20), whereas the super soft lines were unusually soft (HI ≈ 5). Under some environments, individual super soft lines exhibited HI values as low as HI = –4. The super soft trait was manifested in reduced SKCS kernel texture and higher break flour yields, with some increase in sodium carbonate SRC (solvent retention capacity) values and sponge cake volumes. Straight‐grade flour yield, flour ash, milling score, and cookie diameter were largely unaffected. With the possible exception of the sodium carbonate SRC values, we observed no indication that the super soft trait conferred any negative aspects to commercial soft wheat quality. As such, the super soft trait may provide wheat breeders with new opportunities to modify the end‐use quality of wheat.