Technological Quality Of Wheat Research Articles

An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads.

Par-baking technology increases the production efficiency of bread. However, the degree of par-baking can vary significantly amongst product types and intended sales markets, leading to substantial differences in the quality attributes of the finished product. The objective of this study was to explore the impact of the degree of par-baking on the technological quality of wheat, whole wheat, and whole rye bread (95, 75, and 50% of full baking time). More specifically, this study focused on the starch pasting behavior of different flour formulations, the crumb core temperature during par-baking, and the influence of the degree of par-baking on the bread characteristics of (composite) wheat bread as a function of storage time. The quality attributes of par-baked bread (0 and 4 days after par-baking) and fully baked bread (0 and 2 days after full baking) were assessed. A reduction in the degree of par-baking from 95 to 50% resulted over time in 19.4% less hardening and 8.6% more cohesiveness for the re-baked wheat breads. Nevertheless, it also negatively impacted springiness (-9.1%) and adhesion (+475%). It is concluded that using the core temperature to define the degree of par-baking is not sufficient for bread loaves intended to be consumed over time, but the results indicate that reducing the degree of par-baking can be beneficial for certain quality aspects of the breads.

Influence of Fusarium head blight on technological quality of wheat

AbstractWheat is a cereal of special importance in the world cereal production. Fusarium head blight is one of the most important diseases of wheat caused by phytopathogenic Fusarium species that significantly reduce wheat production. This disease reduces grain yield and quality and causes the presence of harmful mycotoxins. The purpose of this study is to test the effect of Fusarium infection on wheat quality parameters in two wheat varieties Alföld and Mv Karéj. The results showed that Fusarium infection was higher in 2021 (91.47% and 95.20%) compared to 2020 (44.33% and 40.27%) in the two wheat varieties used Alföld and Mv Karéj respectively. In Alföld, Fusarium infection had a negative effect on protein content, test weight, thousand kernel weight, gluten content and Zeleny sedimentation index, whereas falling number was not affected. In Mv Karéj, Fusarium infection had a negative effect on test weight, thousand kernel weight, falling number and Zeleny sedimentation index, whereas protein content and gluten content were not affected. Although Fusarium infection reduced wheat quality, Mv Karéj showed a stable protein and gluten content whereas Alföld showed a stable falling number. Thus, Mv Karéj is more tolerant to Fusarium infection compared to Alföld.

Influence of nitrogen fertilisation on the technological quality of wheat

Wheat is one of the most grown crops around the world. Its primary use is in the production of bread, bakery, and confectionery. The provision of essential nutrients, mainly nitrogen, plays a pivotal role in the growth and development of wheat. The wheat varieties used in the experiment are Alfold and Mv. Menrot. The rates of nitrogen used in the experiment are: 0, 200, 400, 600, 800, and 1000 kg N ha-1. The aim of this study is to evaluate the effect of nitrogen fertilisation on technological quality of wheat and to find the appropriate fertiliser rate to reduce pollution. The results indicate that nitrogen fertilisation did not show a significant effect on thousand kernel weight and test weight. However, nitrogen fertilisation significantly affected protein content, gluten content, Zeleny sedimentation index, and the falling number. The higher the nitrogen fertilisation the better the technological quality parameters of the wheat. The protein content, gluten content, Zeleny sedimentation index and the falling number were the lowest at 0 kg N ha-1 followed by 200 kg N ha-1 then 400 kg N ha-1 and the highest at 600 kg N ha-1.

Enhancing Productivity and Technological Quality of Wheat and Oilseed Rape through Diverse Fertilization Practices - an overview

Enhancing Productivity and Technological Quality of Wheat and Oilseed Rape through Diverse Fertilization Practices - an overview

Technological Quality of Dual-purpose Wheat Submitted to Successive Defoliations

Defoliation may interfere in the sink-source relationship and influence grain production and the respective technological quality of wheat flour, particularly in cultivars with potential as forage and in subsequent grain production. This study aimed to determine the effects of plant cutting heights and number of cuttings on the technological wheat flour quality of BRS Umbu and BRS Tarumã cultivars. A completely randomized design with four repetitions was used and treatments consisted of a combination of cutting heights (20 and 30 cm) and number of cuttings (no cutting, 1, 2 and 3 cuttings), resulting in the following treatments: 20/1, 20/2, 20/3 30/1, 30/2, 30/3 and controls with no cuttings. Hectoliter weight, grain crude protein, tenacity: extensibility ratio, gluten strength, falling number and wet gluten were measured. Regardless of the cutting height used, and after defoliation, the variables exhibited higher values than in non-defoliated plants, with protein content increasing by 6 and 11.3% for the BRS Tarumã and BRS Umbu cultivars, respectively. As such, it can be inferred that defoliation does not negatively affect the technological quality of wheat flour grown in a dual-purpose system.

EFFECT OF SOME ENVIRONMENTAL FRIENDLYTREATMENTS ON WHEATSPECIFIC AND TECHNOLOGICAL QUALITY

This work aimed to achieve effective use of some environmental friendly treatments of bio agents (Streptomyces lydicus- Trichodermaharziunum- Trichodermaviride) on specific and technological quality of wheat. This study was carried out in the Abu Rawash province area, Giza Governorate during two successive seasons of 2014/2015 and 2015/2016.Two cultivars grain (Wheat Egypt 1, Wheat Egypt2) were used in this study. The maximum of 1000 grain fresh weight obtained in Streptomyces lydicus followed Trichodermaharziunum and Trichodermaviride in both seasons. While, the lowest value of 1000grain fresh weight were recorded in case of control application. Also, CV. Egypt 1 gave higher fresh weight/ 1000 grain weight, starch and wet- gluten high than CV. Egypt 2 in most cases in both seasons. Streptomyces lydicus treatment in wheat Egypt I recorded highest significant increased wet -gluten (33.33 and 33.60) followed by other treatments. While recorded treatment Streptomyces lydicus with Egypt 2 as compared with the control produced the lowest value with wheat Egypt 2 (27.36 and 27.13) in both seasons. Data showed that there is non-significant difference between Egypt 1 and Egypt 2 cultivars in water absorption in treatments Streptomyces lydicus, methyljasmonate and Trichodermaharziunum, while there is a significant increase in Egypt 2 compared with Egypt 1 cultivars in treatments with Trichodermaviride and control plants. Also, there is non-significant difference between Egypt 1 and Egypt 2 cultivars in arrival time and dough development time in treatments of Streptomyces lydicus, methyljasmonate, Trichodermaharziunum and control except treatment Trichodermaviride for rheological quality.

Impact of agro-ecological conditions on protein synthesis in hexaploid wheat - spelt (Triticum spelta)

Technological quality of wheat is defined by physical and chemical indicators of quality and its baking properties. To make wheat a commodity, there are certain requirements to be met, defined by minimum values of trade quality indicators. As hexaploid wheat, spelt (Triticum spelta L.) belongs to a group of alternative cereal grains high in gluten, and its flour is therefore used for making most pastries. Due to its high nutritional value, spelt flour is used to enhance the quality or flavour of wheat bread and other bakery products. Two-year research was conducted during 2011 and 2012 to investigate protein content in crops grown on the Eutric Cambisol soil type. The research was conducted on two spelt cultivars: Hungarian Ek? 10 and Serbian NS Nirvana. The results showed that NS Nirvana averaged a statistically significantly higher proteins content (16.76%) than Hungarian cultivar Ek? 10 (15.65%). Climatic factors, temperatures, the intensity of light and duration of seed filling had an impact on the investigated parameter.

The grain quality of winter wheat in organic and conventional farming

In the years 2003–2005 the field experiment was realized in the maize-barley growing region on degraded Chernozem. Two different farming systems – organic and conventional were compared. The yield and grain quality of winter wheat in organic and conventional farming system were evaluated. Winter wheat was used twice a crop rotation time – after pea and clover. The quality parameters of winter wheat (grain volume weight, protein content, Zeleny test, wet gluten content) were measured after harvest. The yield and grain quality parameters were statistically significantly affected by farming system, forecrop and weather conditions. Grain yield, grain volume weight, protein content and wet gluten content were significantly higher in conventional farming system than in organic one. Even though, grain quality of winter wheat in organic farming corresponded to elite (E) or standard (A) technological quality of wheat according to the Slovak Technological Standard STN 46 1100-2. The yield of winter wheat was increased and grain quality parameters were improved by using pea as the forecrop in comparison to clover. Keywords: winter wheat, systems of farming, forecrop, yield, grain quality

One Hundred Years of Grain Omics: Identifying the Glutens That Feed the World

Glutens, the storage proteins in wheat grains, are a major source of protein in human nutrition. The protein composition of wheat has therefore been an important focus of cereal research. Proteomic tools have been used to describe the genetic diversity of wheat germplasms from different origins at the level of polymorphisms in alleles encoding glutenin and gliadin, the two main proteins of gluten. More recently, proteomics has been used to understand the impact of specific gluten proteins on wheat quality. Here we review the impact of proteomics on the study of gluten proteins as it has evolved from fractionation and electrophoretic techniques to advanced mass spectrometry. In the postgenome era, proteomics is proving to be essential in the effort to identify and understand the interactions between different gluten proteins. This is helping to fill in gaps in our knowledge of how the technological quality of wheat is determined by the interaction between genotype and environment. We also collate information on the various storage protein alleles identified and their prevalence, which makes it possible to infer the effects of wheat selection on grain protein content. We conclude by reviewing the more recent use of transgenesis aimed at improving the quality of gluten.

Influence of degree of wheat infestation with Fusarium on its technological quality and safety

Climatic conditions prior to wheat harvest 2010 were favorable for the development of field molds. The most important wheat contamination that should be determined is the presence and frequency of grain lots infected with Fusarium. This paper presents the results of content of fusarious kernels found in samples collected from all wheat growing regions of Serbia. Investigations were performed according to the regulations which foresee sensory determination of content of infected kernels. Determined average content of fusarious kernels was 6.01%, varying in range from 0% to 29.65 %. The obtained results, which exceeded the upper limits of permitted contents defined by national and EU regulations, pointed to the need for investigation of presence of Fusarium metabolic products, i.e. mycotoxins (zearalenone (ZEA) and deoxinivalenol (DON)) in wheat. Mycotoxin content was determined in average wheat samples and in wheat samples with increased content of fusarious kernels. Direct enzymatic immunoaffinity test (ELISA) was applied for determination of mycotoxin content. Although high content of fusarious kernels characterizes wheat crop in 2010, the determined quantities of two investigated mycotoxins did not exceed maximal permitted content. Consequences of unfavorable quantity and structure of total impurities in wheat crop in 2010 reflect decreased commercial and technological quality of wheat and point out to the need of necessary wheat safety control.

Field estimation of technological bread-making quality in wheat

The determination of the technological quality of bread wheat ( Triticum aestivum L.) requires a strong investment of time and money on behalf of the flour industry. For this reason, a field experiment was carried out over a 2-year period on a Vertisol under rainfed Mediterranean conditions with the objective of predicting, during the growing season, the technological quality of wheat at harvest with the use of a chlorophyll meter (Minolta SPAD 502). The SPAD meter readings were taken at the start of stem elongation and at anthesis determining the grain yield, alveogram parameters and gluten content at harvest. The chlorophyll meter readings at both growing stages were related to the grain protein content, alveogram index ( W), dough extensibility ( L), tenacity–extensibility ratio ( P/ L) and gluten content values. Dough tenacity ( P) was not related to the readings. The models were validated by the full cross-validation method, showing better reliability at anthesis than stem elongation. The grain yield was correlated separately for each year, due to the influence of rain variability on the grain yield. Under rainfed Mediterranean conditions, the SPAD meter is a very useful tool in predicting the technological quality of bread wheat in advance, eliminating the need for expensive instruments and, above all, reducing the analysis time dedicated to determining the technological quality.

Umidade de colheita, métodos de secagem e tempo de armazenamento na qualidade tecnológica de grãos de trigo (cv. 'Embrapa 16')

O objetivo deste trabalho foi estudar os sistemas umidades de colheita e métodos de secagem em função do período de armazenamento sobre a conservabilidade e qualidade tecnológica de trigo. Grãos de trigo (Triticum aestivum L), cultivar 'Embrapa 16', produzidos na Granja Bretanhas, município de Jaguarão, Rio Grande do Sul (RS), safra agrícola de 1997/1998, foram colhidos secos naturalmente nas próprias plantas (14% de umidade), com 16 e 18% de umidade. As amostras colhidas com umidade de 16 e 18% foram submetidas à secagem artificial pelo método intermitente, com ar a 70°C; estacionário, com ar a 45°C; e estacionário, com ar sem aquecimento. Os grãos secos foram armazenados em sistema convencional, pelo período de 12 meses, com a realização de avaliações a cada quadrimestre. O trigo colhido seco na planta apresentou qualidade tecnológica inferior e menor conservabilidade ao armazenamento em comparação com o trigo colhido com umidade superior a 14% e seco em secador artificial.

The influence of changes in gluten complex structure on technological quality of wheat (Triticum aestivum L.)

The influence of changes in glutenin–gliadin complex of grain on technological quality of the wheat variety (Triticum aestivum L.) was studied. It was shown that wheat-bug attack caused differences in electrophoregram pattern of glutenins and gliadins concerning their number, intensities and molecular weights. The environmental influence had detrimental effect on rheological properties of dough. Expected heat-stress effect – the increase of gliadin–glutenin ratio was not detected. The modified method for gluten index was introduced and it was proven as superior to the standard method in predicting technological quality of wheat.

Wheat sedimentation values and falling number

Technological quality of wheat from 2001 and 2002 harvests and its changes in the course of one-year storage were evaluated using protein content, SDS and Zeleny tests and falling number. Average values from the analyses of ten partial samples that were taken from five Central Bohemian producers (beet-producing region) during the period of eleven months (from October to August) characterise wheat standard quality for the mill processing and it is possible to explain their variations by the effect of the harvest year in the comparable wheat variety composition. With regard to similar climatic conditions of the years 2001 and 2002, there were not found any marked differences in protein content (2001 – average 12.4%, 2002 – average 12.8%) and Zeleny test (2001 – average 52 ml, 2002 – average 55 ml) but the falling number was significantly different (2001 – average 321 s, 2002 – average 287 s). During the storage time in agricultural operations no conclusive changes in protein content were found though protein quality slightly decreased according to the SDS and Zeleny test values. Falling number values of wheat from 2001 harvest slightly increased, which was not evidential for the set of samples from 2002. Statistically significant correlations were calculated between the falling number value of wheat and its laboratory-manufactured flour in both harvest years (r = 0.556 in 2001, r = 0.825 in 2002). The value of Zeleny test significantly correlates with SDS test (r = 0.531 in 2001, r = 0.787 in 2002) as well as with protein content

Hydrothermal treatment of sprout-damaged grain: I. Effects on the technological quality of wheat

Two sprout-damaged wheat lots with the falling number values of 91 and 65 were heat-treated by immersing the grain in water of temperatures of 80, 85, 90 and 100°C, followed by rapid chilling in water. The purpose of the treatment was to suppress the excess a-amylase activity in the outer layers of the kernels. The a-amylase activity following the treatment was measured by the falling number test. The increase in the falling number value was the greater the longer the treatment lasted and the higher the water temperature was. Processing lasting 30 sec at 80, 85, 90 and 100°C increased the falling number value of the one lot from 91 to 105, 117, 133 and 238 and of the other lot from 65 to 69, 70, 98, 163, respectively. As the falling numbers increased the wet gluten content of the samples decreased. These changes had a negative correlation. The gluten quality showed heat damage when the amount of gluten had dropped by about 5 and 2 precentage units in the lots with the falling numbers 91 and 65, respectively. This occurred at processing of the lot of better quality for 70, 20, 13 and 6 sec in the order of increasing temperature. The corresponding durations for the other lot were above 60, 30, 20 and 6 sec. During these treatments the falling number values rose from 91 to 104—129 and from 65 to 70—71. These results were confirmed by farinogram and extensigram determinations and by baking tests. The same processing conditions affected more severely the lot having the better initial quality than the lot with greater sprout damages.