Dough Strength Research Articles

Effect of high-molecular-weight glutenin subunit deletion on gluten functionality and Chinese southern-type steamed bread quality

High-molecular-weight glutenin subunit (HMW-GS) is key factor in gluten strength and end-use quality. However, the contribution of individual HMW-GS on dough strength and Chinese southern-type steamed bread (CSTSB) quality remained unknown. In this study, we investigated the effects of individual HMW-GS deletion on CSTSB quality. The HMW-GS deletion led to significant reductions in glutenin/gliadin ratios, disulfide bond content, and SDS-unextractable polymeric protein formation. Additionally, HMW-GS deletion resulted in decreased gluten protein chain length, molecular weight, and particle size, contributing to increased thermal instability and reduced crosslinking. The HMW-GS deletion weakened dough strength but improved CSTSB performance, particularly in Dx2d and Dy12d. In-silico analysis further revealed strong interactions between Bx7 and Dx2, primarily driven by desolvation energy, highlighting their crucial role in stabilizing gluten protein interactions.

Gelation and dough‐forming properties of canary seed protein concentrate in comparison with commercial soy protein concentrate and vital wheat gluten

AbstractBackground and ObjectivesIn this study, a lab‐scale process was developed to aqueously de‐oil canary seed (yellow and brown‐seeded) flour and derive a protein concentrate. The protein concentrates prepared were evaluated for their gelation and bread dough‐forming properties.FindingsThe aqueous process successfully reduced the oil content in both yellow‐seed and brown‐seed roller‐milled flour. The protein concentrate prepared from yellow‐seed flour and brown‐seed flour had 74.9% and 68.6% purity (dry weight basis), respectively. Proteins showed high resistance to thermal denaturation (peak denaturation at 107°C). It was found that the least gelation concentration of both protein concentrates was 16% (w/w). There were no significant differences in viscoelastic properties and water holding capacity between the protein gels of these two canary seed types and the addition of salt did not noticeably improve these properties. Compared to canary seed, commercial soy protein showed better gelation properties. Both yellow and brown canary seed protein showed a good potential for improving bread dough strength when incorporated into a low‐gluten‐strength wheat flour and was comparable to commercial vital wheat gluten at 1%–3% (w/w) inclusion levels.ConclusionsThe new canary seed protein ingredients prepared by the solvent‐free aqueous‐based process hold good potential for application in food formulation based on their gelation and bread dough‐forming properties.Significance and NoveltyThe gelation and dough‐forming properties of canary seed were not previously studied; therefore, this study provides an insight into those properties for potential food applications for canary seed proteins, which is important for canary seed market diversification as a novel protein source.

Artificial Rainfall on Grain Quality and Baking Characteristics of Winter Wheat Cultivars in Korea.

Wheat (Triticum aestivum L.) stands as a significant cereal crop globally, including in Korea, where its consumption reached 35.7 kg per capita in 2023. In the southern regions of Korea, wheat cultivation follows paddy rice, with harvesting typically occurring during the rainy season in mid-June. This timing, coupled with the high humidity and unpredictable rainfall, often leads to pre-harvest sprouting and subsequent deterioration in flour quality. To assess the impact of rain on flour quality, an artificial rain treatment was administered 45 days after heading in an open field greenhouse, followed by flour quality analysis. The color measurement revealed an increase in the L* parameter, indicative of enhanced kernel vitreousness, attributed to endosperm starch degradation via alpha-amylase activation induced by water absorption. Moreover, significant changes were observed in ash content and the gluten index within the wetted group, resulting in decreased dough strength and stability, ultimately leading to a reduction in loaf volume. Consequently, it is recommended that wheat be harvested 4-7 days after reaching the physiological maturity stage to avoid the rainy season and ensure the production of high-quality wheat.

DNA Identifications for Wheat Improvement: Targeting Disease Resistance, Quality Traits, and Yield Potential

The pursuit of enhancing wheat cultivars to meet the challenges of evolving pathogens, quality demands, and yield optimization necessitates a profound understanding of the underlying genetic architecture. This review delves into recent advancements in DNA identification techniques and their pivotal role in elucidating key genetic markers associated with disease resistance, quality attributes, and yield potential in wheat. By integrating genomic tools with traditional breeding methods, researchers have made significant strides in pinpointing genomic regions linked to resistance against major pathogens, including rusts, powdery mildew, and Fusarium head blight. Moreover, the identification of genetic markers governing traits such as grain protein content, dough strength, and micronutrient composition has provided breeders with precise targets for improving wheat quality. Furthermore, the exploration of genomic regions associated with yield-related traits, such as biomass accumulation, flowering time, and stress tolerance, holds promise for enhancing wheat productivity under diverse environmental conditions. This synthesis underscores the importance of leveraging DNA identification strategies to expedite the development of resilient, high-quality, and high-yielding wheat varieties, thus contributing to global food security and sustainability in agriculture.

Glu-A3b allelinin rekombinant kendilenmiş hat popülasyonunda ekmeklik buğdayın gluten kalitesi üzerinde önemli bir etkisi vardır

In this study, a total of 147 wheat lines with variying low molecular weight glutenin subunits (LMW-GS), obtained by crossing Tosunbey and Tahirova2000 bread wheats, were included. Milling, protein, dough-mixing properties of the genotypes were measured and their relations with LMW-GS were investigated in eight different environments. As the LMW-GS of the parents were quite different; milling, protein and dough-mixing properties of the lines were significantly influenced. In this regard, presence of rye translocation (Glu-B3j) reduced flour yield and increased damaged starch and protein contents. In terms of protein quality, Glu-A3b+Glu-B3b allellic combinations were better than GluA3b+Glu-B3j or Glu-A3e +Glu-B3j allellic combinations. It was observed that negative effects of rye translocation could be minimized by selecting proper Glu-3 alleles, such as Glu-A3b instead of Glu-A3e. LMW-GS combinations of the lines influenced mixolab mixing and thermorheological properties. In this respect, the lines with Glu-A3b or Glu-B3b allelles showed increased mixing time and stability as compared to the lines with Glu-A3e or Glu-B3j allelles. The effect of LMW-GS alleles on gluten quality and dough strength was statistically bb > eb > bj > ej. In terms of myxolab stability value related to bread volume; 1 = 2*, 7 + 9 > 17 +18, b > e and b > j; in terms of mixing time; 1 > 2*, 7 + 9 < 17 +18, b > e and b > j. As a result, the Glu-A3b allele can be used to increase gluten quality, and the Glu-B3j allele can be used to increase protein content. Proper allellic combinations of LMW-GS in wheat can be developed for a given bakery product.

Prediction models to evaluate baking quality instruments for commercial wheat flour

AbstractBackground and ObjectivesLoaf volume is the main indicator of wheat flour quality, but test baking has major limitations. Here, prediction models were used to evaluate which methodology best captured the baking quality in Swedish commercial wheat flour and if the chemical composition of flour increased prediction accuracy.FindingsFlour type (e.g., winter vs. spring wheat) affected prediction model results significantly. Thus, separate prediction models should be developed for each flour type. Combining data from alveograph, farinograph, and glutomatic tests with protein and damaged starch gave the best prediction results. The main loaf volume predictors were dough strength for winter wheat, stability for spring wheat, and extensibility for flour blends. The composition of protein and arabinoxylan influenced several quality parameters but did not improve loaf volume predictions.ConclusionsBest predictions were obtained for winter wheat. Spring wheat and flour blend models contained only one latent variable, indicating that protein content was the main determinant for loaf volume in these samples.Significance and NoveltyThis study is one of few using prediction models to evaluate instrument suitability to determine loaf volume. Instruments suitable for predicting quality were determined for commercial winter wheat flour, which is the main product of Swedish mills.

Baking Quality of Organically Grown European Winter Wheat Germplasm in the South-East of Romania

Baking quality of organic winter wheat remains a significant challenge, primarily due to the usually lower grain protein concentration realized in organic agriculture. This study examined eighty-four winter wheat genotypes from Europe under organic conditions in the south-east of Romania, during two contrasting seasons. Various quality traits, i.e., grain protein content, bread volume, dough strength, breakdown and extensibility were analyzed. All examined traits exhibited significant differences among cultivars. Molecular assays, utilizing markers for Glu-A1, Glu-D1, Glu-B3g and NAM-A1 loci revealed genetic diversity within the germplasm. The study highlighted sixteen genotypes with bread volume statistically significant different from the average trial. In the organic system the Glu-A1x2* allele had positive effects on bread volume, water absorption, dough strength and extensibility. At Glu-D1, the alleles for Dx5 + Dy10 were detected in over 85% cultivars and showed positive effects on dough development time and extensibility. Another locus with positive effect on baking quality was NAM-A1. In this study the haplotype NAM-A1c had the highest frequency (51%), followed by NAM-A1d (38%) and NAM-A1a (11%). Both NAM-A1a and NAM-A1c haplotypes positively affected bread volume, water absorption, dough strength and extensibility. The Glu-B3g allele had a positive effect on development time. However, these genes could not explain the whole variation of quality parameters, as some of the best cultivars had unfavorable alleles while other cultivars carrying positive alleles had low quality. Obviously, other factors strongly influenced the quality parameters in organic agriculture, and further research is needed to understand their nature. Our results suggest the potential for achieving improved breadmaking quality, under organic conditions, by exploring genetic possibilities. However, combining suitable breadmaking quality with high yield will remain a challenge.

Assessing Payne score accuracy through a bread wheat multi-genotype and multi-environment set from CIMMYT

The Payne score is a prevalent strategy for assessing wheat quality by considering the distinct contributions of specific high-molecular-weight glutenin subunits. Despite its extensive use, the limited germplasm used in its development (84 British cultivars from the early 1980s) may limit its accuracy when is applied to other type of germplasm. Here we tested the Payne score accuracy and related scales using an extensive dataset. The precision of the scale is higher for Glu-A1 and Glu-D1 loci, particularly when predicting dough strength, and loaf volume. However, for dough extensibility, the accuracy decreased. For Glu-B1 it could discriminate differences to some extent, but higher scores did not always correspond to higher quality values, and vice versa. When the total Payne score was evaluated, the most pronounced degree of differentiation between scale values was observed for gluten strength related traits. When analyzing the total Payne score for various haplotypes, higher values for gluten strength, and loaf volume generally corresponded to higher Payne scores; however, some samples with low values were ranked with the highest scores and vice versa. Our findings suggest that there is a probability of selecting cultivars with high Payne scores that do not match the desired quality.

The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method

Due to the fact that bakery, pasta and flour confectionery products are produced mainly from premium or first-grade flour, which is poor in the content of nutrients and fiber, the issue of developing technology for new types of flour products based on whole-ground flour of different fineness is very relevant and in demand. In the production of wholemeal flour, all parts of the whole grain are used—germ, grain shells, and endosperm. Also, recently the shortage of quality wheat has been growing. Therefore, the use of whole-milled flour from low-class wheat varieties will solve the problem of meeting the needs of the population. Using ion–ozone technology for preparing bread, high-quality bakery products from third-class flour with high nutritional and biological value were obtained. Using the obtained system of equations and constraints, the optimal modes of ion–ozone cavitation processing of dough were determined by a nonlinear programming method, which, subject to all the constraints (limitations) on the dough quality, provided the maximum dough strength of y2 = 181.0% and the dough parameter values of C × 10–4 = 25 units/mg, P = 1 atm, and τ = 5 min, which, in compliance with all constraints (restrictions) on the bread quality, provided a maximum volume of z11 = 232.1 cm3. A new innovative technology was created to increase productivity, efficiency and shorten the preparation time of bread. The method of making bread with the effect of ion–ozone cavitation of dough is very important for the bread industry, which affects the effectiveness of whole wheat flour obtained from the lower class of wheat, increases the quality of bread, shortens the technological processes of production, and increases labor productivity indicators. This method increases the economic efficiency of bread-making industries and the productivity of bread.

Effects of oil and heating on the physicochemical and microstructural properties of gluten-starch dough

Oil has crucial applications for improving the quality of some wheat products during dough formation and heat-processing. Herein, the influence of oil modification and thermal-mechanical treatment on dough prepared mainly with wheat starch and gluten was investigated. Oils with different structures addition reduced the hardness but improved the tensile strength of dough and inhibited starch retrogradation. Oil also reduced the disulfide bond, hydrogen bond and hydrophobic interactions whilst changed the rheology of dough. The X-ray diffraction patterns were characterised by new weak peaks at approximately 12.9°, and 19.8°, indicating that thermal–mechanical treatment promoted the formation of V-type complexes. Oil modification impaired dough short-range ordered structure, but prevented part starch granule crystallinity degradation caused by thermal–mechanical treatment. Scanning electron microscopy revealed oil modification and thermal–mechanical treatment synergistically affected starch–gluten agglomeration. Our findings contributed to elucidate the influence of oil modification and thermal–mechanical treatment on dough functionality.

Whole wheat flour replaced by sprouted wheat improves phenolic compounds profile, rheological and bread-making properties

This study investigated the effect of whole wheat flour partially replaced by sprouted whole wheat flour on phenolic profile, dough rheological properties and bread characteristics. A 3 × 3 factorial design was used to evaluate three sprouting times (24, 48 and 72 h) and three replacement percentages (5, 15 and 25%) compared to the control sample (whole wheat flour). Total amylolytic activity (+43%), α-amylase (+73%) and antioxidant activity (+3.8 times higher) of flours progressively increased with sprouting times. However, it did not change the total phenolic content. The progressive increase of sprouting time and replacement levels can negatively impact the dough and bread-making due to a weakened gluten network and reduced dough strength caused by the increased enzymatic action. Moreover, bread firmness and chewiness were significantly increased. Eighty-eight phenolic compounds were annotated by metabolomics tools. Phenolic acids had the highest ion abundance due to the isomers of ferulic acid. Principal Components Analysis showed great variability of phenolic compounds abundance in sprouting time (99%) and replaced flours (87%). These results suggest that sprouted wheat flours can be incorporated into baked products, although improving the bread characteristics is highly dependent on the sprouting time and its replacement levels.

Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour

AbstractBackground and ObjectiveDough mixing properties are crucial in determining the usability of wheat flour. Currently, many industrial sourced chemicals are used as additives to improve the mixing stability of dough. This study aims to evaluate the effect of adding chickpea flour on mixing tolerance and dough strength improvement based on 20 different wheat genotypes. The effects of different types (i.e., kabuli and desi) and amounts (1.5%, 3.75%, 7.5%, 15%, and 30%, w/w) of chickpea flours and kabuli chickpea fractions (7.5%) were further studied. Mixograph, dough strength and extensibility, and baking test of selected treatments were performed.FindingsIncorporating chickpea flour at a level of 7.5% (w/w flour basis) or lower significantly improved (p < .05) the mixing stability and dough strength of different wheat flours. Adding the insoluble fraction of the chickpea flour resulted in better stability and dough strength compared to other fractions, while adding the soluble fraction of chickpea flour weakened the dough. At the optimum incorporation level (7.5%) or lower, the inclusion of chickpea flour did not negatively alter the physical (bread volume), texture (hardness), or taste attributes of the bread.ConclusionThe results demonstrate that adding chickpea flour can improve dough mixing properties, particularly for weak/normal wheat flour, without compromising the quality of bread. The optimal chickpea flour incorporation level in refined wheat flour is 7.5%. Chickpea flour incorporation could also assist bakers in case of overmixing the dough.Significance and NoveltyThis study portrays the use of natural ingredients to improve dough mixing properties, providing bakers and scientific community with natural alternatives to enhance wheat flour mixing properties while improving the quality and nutrition of the flour as chickpea is a protein‐rich legume.

Effects of Pedoclimate and Agronomical Management on Yield and Quality of Common Wheat Varieties (Triticum aestivum L.) in Afghanistan

The lower common wheat productivity and quality are major constraints in Afghanistan. The objectives of this study were to (1) quantify the effect of soil and climatic parameters on the yield and quality of common wheat and (2) investigate the response of different wheat varieties to different N and P fertilization rates, to improve the yield and quality of common wheat. Three wheat varieties (DLN7, ZRDN, and KBL13), three phosphorus levels (PL) at 60, 90, and 120 kg P2O5 ha−1, and three nitrogen ratios (NP) at 1:1, 1.25:1, and 1.5:1, respectively, in four locations (L), were evaluated. The higher average grain yield (GY), straw yield (SY), and starch yield (STY) were obtained with DLN7, followed by KBL13 and ZRDN, for all locations. As PL increased, GY, SY, protein yield (PY), and STY significantly increased in all locations. The PL significantly affected protein content (PC), gluten content (GC), and dough strength (W). The NP significantly improved PC, GC, and PY. Starch (ST), STY, and amylopectin (AP) increased significantly with increasing PL. The amylose to AP ratio increased significantly with increasing NP ratios. The findings show that at NP1/PL120, GY, SY, ST, and AP improved significantly, while at NP1.5:1/PL120, PC and GC improved significantly.

Assessment of Acrylamide Formation in Various Iraqi Bread Types and Mitigation of Acrylamide Production by Calcium Carbonate in White Flatbread

Acrylamide is a neuro- and reproductive toxicant to humans and has carcinogenic effects in animal species which naturally forms in high-carbohydrate foods at high (≤121°C) temperatures. This study assessed acrylamide formation in various Iraqi bread types, including whole-wheat flatbread, white flatbread, stone-baked bread, whole-wheat baguette, and white baguette prepared in the selected local bread factories in Baghdad, Iraq, using HPLC assay. Among several types of bread, white flatbread is the most commonly consumed bread in Iraq; therefore, the impact of calcium carbonate (CaCO3), added to the flour at different concentrations: 240, 260, and 280 mg/100 g, in reducing acrylamide concentration only in white flatbread was assessed. Acrylamide was detected at various concentrations in each type of bread tested, with the highest concentration in whole-wheat flatbread (470.2 ± 6.7 μg/kg) followed by stone-baked bread (418.8 ± 6.4 μg/kg), whole-wheat baguette (408.3 ± 9.1 μg/kg), white flatbread (400.9 ± 7.4 μg/kg), and white baguette (362 ± 9.2 μg/kg), respectively. However, after supplementing CaCO3 in white flatbread, a significant p < 0.05 reduction in acrylamide (219 ± 8.5, 121.8 ± 1.7, and 115 ± 3.4 μg/kg, for the three calcium carbonate concentrations) as compared to the control (308.3 ± 2.9 μg/kg) was observed without impacting the rheological properties of bread. In conclusion, the acrylamide concentration can be reduced by supplementing CaCO3 in the white flatbread without compromising the rheological properties (i.e., dough strength, volume, and water absorption) and overall bread quality. The study results would help to mitigate the risk of toxic effects in humans.

Determination of extensibility and toughness of wheat-flour dough based on bubbles blown by sheeted dough and airflow-3D imaging technique

The resistance strength (toughness) and extensibility of dough are closely related to the quality of the dough product. In this study, the toughness and extensibility of dough were detected using an airflow-structured light 3D imaging technique combine with bubbles blown out of sheeted dough. The spatial deformation characteristics and point cloud features of each point cloud image were determined using the point cloud data processing algorithms. The frame, height, volume, surface area, projected area of three planes, and three point cloud features corresponding to the maximum height of the bubble were taken as the extracted features. A total of eight features were selected, which were consequently concentrated in the first three principal components (PCs). The first three PCs were fed into three different prediction models. The ELM model achieved a relatively higher prediction accuracy than the other two models. For toughness and extensibility, Rp were 9092 and 0.8950, respectively.

Effect of Nitrogen Fertilization and Inoculation of Durum Wheat with Fusarium pseudograminearum on Yield, Technological Quality and Gluten Protein Composition

In Australia, adoption of reduced tillage and stubble retention cropping systems by growers to conserve soil moisture has seen an increase in the prevalence of the disease Fusarium crown rot (FCR) caused by the stubble-borne fungal pathogen Fusarium pseudograminearum. Durum wheat is particularly susceptible to FCR, exhibiting significant yield and quality losses in the presence of infection. Increasing rates of nitrogen (N) application at sowing exacerbates FCR. However, to achieve the desired grain protein and quality suited to pasta manufacturing, N application is necessary, and this creates a dilemma for growers. The purpose of this study was to investigate the effects of FCR infection in the presence of different N fertiliser application rates in durum wheat varieties on the yield and technological quality. Two durum varieties were evaluated at the same location over two seasons (2020 and 2021). These seasons were characterised by being wetter than normal and showed different responses to FCR and N application. Three rates of FCR inoculation and five rates of N fertilizer were applied (varying according to season) at sowing. In general, the 2021 season showed better responses to applied N regarding the yield and technological properties, with no impact from FCR. The FCR inoculation, while resulting in significant infections in 2020 (15–36-fold increase) and in 2021 (~45-fold increase), had no impacts on the yield or grain quality in 2021, while in 2020, the yield was reduced (24.9%), with variable effects on the technological properties. The 2021 season showed much more responses to applied N (grain protein increased by ~24%). Jandaroi was found to maintain its kernel vitreosity at all protein levels (mean of 88.5%), obtaining the premium grade, while DBA Lillaroi did not (mean vitreosity of 76.6%) and could be downgraded if N application was insufficient. However, higher N application rates needed to achieve more than 12% protein lead to a reduction in dough strength, with Jandaroi maintaining its dough strength much better (2.7% reduction in the gluten index) than DBA Lillaroi (18.2% reduction in the gluten index). This was related to the lower glutenin/gliadin (Gli/Glu) ratio in response to applied N at sowing in Jandaroi, which helped retain kernels with a high vitreousness. This suggests genetics plays an important role in a genotype’s response to N fertilisation and should be considered when selecting a genotype where higher premium grades are desirable.

Lyophilized Kale (Brassica oleracea L.) Leaves as an Enhancing Component in Gluten-Free Bread

Abstract The objective of the research was to assess the impact of powdered kale (Brassica oleracea L. var. acephala) on the properties of starchy gluten-free dough and bread. Kale lyophilisate was added to the recipe as 3%, 6%, or 9%, replacing the starch. The addition of the kale resulted in a decrease in the dough's strength despite the optimisation of the water content. The presence of kale lyophilisate reduced the volume of the loaves, in comparison with control, resulting in a decrease in crumb porosity and pore density, and an increase in the quantity of large pores. The addition of lyophilised kale at all levels resulted in an increase in taste acceptability, while the 6 and 9% kale decreased the acceptability of the other sensory parameters. The presence of the kale lyophilisate led to a reduction in crumb hardness on individual days of storage compared to the control sample, and the decrease was greater the more kale powder was added to the recipe. Bread with the highest concentration of the kale lyophilisate showed lower enthalpy of retrograded amylopectin decomposition in subsequent days of storage.

Association of High and Low Molecular Weight Glutenin Subunits with Gluten Strength in Tetraploid Durum Wheat (Triticum turgidum spp. Durum L.)

The gluten strength and the composition of high- and low-molecular-weight glutenin subunits (HMWGSs and LMWGSs) of fifty-one durum wheat genotypes were evaluated using sodium dodecyl sulfate (SDS) sedimentation testing and SDS polyacrylamide gel electrophoresis (SDS-PAGE). This study examined the allelic variability and the composition of HMWGSs and LMWGSs in T. durum wheat genotypes. SDS-PAGE was proven to be a successful method for identifying HMWGS and LMWGS alleles and their importance in determining the dough quality. The evaluated durum wheat genotypes with HMWGS alleles 7+8, 7+9, 13+16, and 17+18 were highly correlated with improved dough strength. The genotypes containing the LMW-2 allele displayed stronger gluten than those with the LMW-1 allele. The comparative in silico analysis indicated that Glu-A1, Glu-B1, and Glu-B3 possessed a typical primary structure. The study also revealed that the lower content of glutamine, proline, glycine, and tyrosineand the higher content of serine and valine in the Glu-A1 and Glu-B1 glutenin subunits, and the higher cysteine residues in Glu-B1 and lower arginine, isoleucine, and leucine in the Glu-B3 glutenin, are associated with the suitability of durum wheat for pasta making and the suitability of bread wheat with good bread-making quality. The phylogeny analysis reported that both Glu-B1 and Glu-B3 had a closer evolutionary relationship in bread and durum wheat, while the Glu-A1 was highly distinct. The results of the current research may help breeders to manage the quality of durum wheat genotypes by exploiting the allelic variation in glutenin. Computational analysis showed the presence of higher proportions of glutamine, glycine, proline, serine, and tyrosine than the other residues in both HMWGSs and LMWGSs. Thus, durum wheat genotype selection according to the presence of a few protein components effectively distinguishes the strongest from the weakest types of gluten.

Generation of Wheat Near-Isogenic Lines Overexpressing 1Bx7 Glutenin with Increased Protein Contents and SDS-Sedimentation Values

Overexpression of Glu-1Bx7 via allele 1Bx7OE significantly contributes to high dough strength in some wheat varieties and is useful for improving wheat quality. However, the proportion of wheat varieties containing Bx7OE is quite low. In this study, four cultivars containing 1Bx7OE were selected, and among the selected varieties, Chisholm (1Ax2*, 1Bx7OE + 1By8*, and 1Dx5 + 1Dx10) was crossed with Keumkang, a wheat variety that contains 1Bx7 (1Ax2*, 1Bx7 + 1By8, and 1Dx5 + 1Dx10). SDS-PAGE and UPLC analyses showed that the expression of the high-molecular-weight glutenin subunit (HMW-GS) 1Bx7 was significantly higher in NILs (1Ax2*, 1Bx7OE + 1By8*, and 1Dx5 + 1Dx10) compared with that in Keumkang. Wheat quality was analyzed with near infrared reflectance spectroscopy by measuring the protein content and SDS-sedimentation of NILs. The protein content of NILs (12.94%) was 21.65% higher than that of Chisholm (10.63%) and 4.54% higher than that of Keumkang (12.37%). In addition, the SDS-sedimentation value of NILs (44.29 mL) was 14.97% and 16.44% higher than that of Keumkang (38.52 mL) and Chisholm (38.03 mL), respectively. This study predicts that the quality of domestic wheat can be improved by crossbreeding with 1Bx7OE-containing cultivars.

Rutin as an alternative to partial salt improves dough structure, microbial communities, and quality traits in traditional fermented dried noodles

High salt has limited the development of traditional fermented dried noodles, while plant polyphenols rutin could be a potential alternative to replace salt due to antimicrobial activity and improving structural characteristics and strength of dough. Thus, this study investigated the influence of rutin (0.025%–0.1%) on bacterial community, internal structure and textural properties of dough, and the quality of Zhongjiang dried noodles with 8% salt. The results indicated that dough added with 0.05%–0.075% rutin had more predominant bacteria (especially Chloroplast and Pantoea) and β-sheet secondary structure, and lower α-helix and bacterial diversity than the 8% salt group (C2), while their continuous-tight microstructures, disulfide bonds and secondary structures were close to the 10% salt group (C1). The supplementation of 0.025%–0.05% rutin enhanced the elongation and breaking force of dough, cooked texture and sensory scores of noodles compared with C2, and improved the cooking quality of dried noodles compared to C1. Therefore, our data demonstrated that 0.05% rutin promoted the growth of dominant bacteria, structural properties and strength of dough, and the quality traits of dried noodles, approaching or even reaching the corresponding levels of C1 treatment. This finding is introducing a promising nutritious enhancer in traditional fermented dried noodles.