Zeleny Sedimentation Test Research Articles

The Quality of Winter Wheat Grain by Different Sowing Strategies and Nitrogen Fertilizer Rates: A Case Study in Northeastern Poland

The present study was undertaken to determine the effect of different sowing strategies and spring nitrogen (N) fertilizer rates on the technological quality of winter wheat (Triticum aestivum L.) grain in terms of its milling quality, protein complex quality, and enzyme activity (falling number). Winter wheat grain for laboratory analyses was produced in a small-area field experiment conducted between 2018 and 2021 in the AES in Bałcyny (53°35′46.4″ N, 19°51′19.5″ E, NE Poland). The experimental variables were (i) sowing date (early: 6 September 2018, 5 September 2019, and 3 September 2020; delayed by 14 days: 17–20 September; and delayed by 28 days: 1–4 October), (ii) sowing density (200, 300, and 400 live grains m−2), and (iii) split application of N fertilizer in spring (40 + 100, 70 + 70, and 100 + 40 kg ha−1) at BBCH stages 22–25 and 30–31, respectively. A sowing delay of 14 and 28 days increased the bulk density (by 1 and 1.5 percent points (%p), respectively), vitreousness (by 3 and 6%p, respectively), and total protein content of grain (by 1% an 2%, respectively). A sowing delay of 14 days increased grain hardness (by 5%), the flour extraction rate (by 1.4%p), and the falling number (by 3%) while also decreasing grain uniformity (by 1.9%p). In turn, a sowing delay of 28 days increased the wet gluten content of grain (+0.5–0.6%p) and improved the quality of the protein complex in the Zeleny sedimentation test (+1.5%). An increase in sowing density from 200 to 300 live grains m−2 led to a decrease in grain uniformity (by 2.6%p), the total protein content (by 1.5%), and the wet gluten content of grain (by 0.7%p). A further increase in sowing density decreased grain vitreousness (by 1.4%p). The grain of winter wheat fertilized with 40 and 100 kg N ha−1 in BBCH stages 22–25 and 30–31, respectively, was characterized by the highest hardness (64.7), vitreousness (93%), flour extraction rate (73.9%), total protein content (134 g kg−1 DM), wet gluten content (36%), and Zeleny sedimentation index (69 mL).

Yield and grain quality of baking winter wheat of different varieties

Purpose. Study the formation of yield and grain quality of baking winter wheat of different varieties.
 Methods. Laboratory, physico-chemical, mathematical and statistical.
 Results. The grain yield of baking winter wheat varied significantly depending on the variety. On average over two years of research, the highest yield (8.12–8.47 t/ha) was obtained in ‘Colonia’, ‘RGT Reform’, ‘Quebec’, ‘Tobak’, ‘Mescal’ and ‘Emile’ varieties. In ‘Bonanza’ and ‘Rivero’ varieties, this indicator was at the level of 7.48–7.53 t/ha. It should be noted that the stability index was high (0.92–0.98) for growing all varieties. In the favourable 2020 year, the grain yield ranged between 7.62 and 8.80 t/ha, while in the less favourable years it ranged between 7.34 and 8.26 t/ha depending on the variety. On average, over two years of research, the protein content of more than 13.0% was formed by ‘Emile’, ‘Bonanza’, ‘RGT Reform’ and ‘Quebec’ varieties, while in other the varieties it was 12.4–12.9%. The studied varieties of baking wheat had a high stability of protein content (0.98–0.99). Baking winter wheat grain had an average gluten content of 27.7–29.7%, depending on the variety, with high stability. Its highest content (29.5–29.7%) was obtained in ‘Emile’, ‘Quebec’ and ‘RGT Reform’ varieties. The gluten content in grain was directly proportional to the protein content. There is a direct very high correlation between these indicators (r = 0.91 ± 0.001). According to the Zeleny sedimentation test results, flour strength was high only in ‘Quebec’ variety, while in the other varieties it was medium. The grain of ‘Quebec’ and ‘RGT Reform’ varieties corresponds to valuable wheat; ‘Rivero’ and ‘Bonanza’ correspond to a good filler, while the rest of the varieties correspond to a satisfactory filler. The grain of ‘Quebec’, ‘Mescal’, ‘Rivero’ and ‘Colonia’ varieties is medium hard as the hardness was 54.1–59.1 units of instrument. Grain of the other varieties is soft with 48.3–51.1 units of instrument. Grain of ‘RGT Reform’, ‘Rivero’, ‘Emile’ and ‘Tobak’ varieties had the largest (794–812 g/l) grain unit. This indicator in the other varieties was at the level of 760–785 g/l. Flour strength is directly proportional to protein content. There is the direct high correlation between these indicators (r = 0.87 ± 0.002). Correlation between the protein content and the sedimentation index by Zeleny test was direct high (r = 0.79 ± 0.001). However, with grain hardness it was inversely weak, and with the grain unit direct moderate (r = 0.35±0.003).
 Conclusions. Yield of winter baking wheat varieties was in the range from 7.48 to 8.47 t/ha, protein content varied from 12.4 to 13.8%. Protein content highly correlated with the major baking properties of wheat grain. Baking winter wheat ‘RGT Reform’ and ‘Quebec’ varieties are recommended for stable grain production with good baking properties in the conditions of the Right-Bank Forest-Steppe.

Multi-model genome-wide association and genomic prediction analysis of 16 agronomic, physiological and quality related traits in ICARDA spring wheat

Identification and exploration of the genetic architecture of traits related to yield, quality, and drought and heat tolerance is important for yield and quality improvement of wheat through marker-assisted selection. One hundred and ninety-two spring wheat genotypes were tested at two heat-stress locations in Sudan (Wad Medani and Dongula), a drought stress site in Morocco (Marchouch) and a site with high yield potential in Egypt (Sids) in replicated trials during the 2015–2016 and 2016–2017 cropping seasons. A total of 10,577 single nucleotide polymorphism markers identified from the 15 K wheat SNP assay were used in a genome-wide association (GWA) study and genomic prediction for 16 phenotypic traits related to yield, quality and drought and heat tolerance. Significant marker-trait associations were detected across GWAS models for all traits. Most detected marker-trait associations (MTAs) were environment-specific, signifying the presence of high quantitative trait loci-by-environment (QTL x E) interaction. Chromosome arm 5AL had significant multi-model MTAs for grain yield and yield-related traits at the heat-stress locations. Highly significant QTLs were detected on chromosome 2D for waxiness. Homoeologous group 2 and 6 chromosomes were with significant MTAs for grain protein content, gluten content, alveograph strength and Zeleny sedimentation test while chromosome arm 3BL was significant for both Z and W traits. Genomic prediction analysis with ridge regression-best linear unbiased prediction model estimated the breeding values of the studied traits with prediction accuracies ranging from 0.16 for leaf rolling to 0.72 for peduncle length. The identified QTLs could be targeted for marker-assisted selection or further studies aimed at fine mapping and cloning the causative genes and detecting favorable haplotypes with positive effects for agronomic, physiological or quality-related traits.

Genetic analysis of grain protein content and dough quality traits in elite spring bread wheat (Triticum aestivum) lines through association study

Wheat quality parameters are complex traits predominantly influenced by the genetic background of varieties. A total of 802 spring bread wheat breeding lines were tested at Marchouch station, Morocco in 2018 aimed at mining invaluable QTNs for grain protein content (PR), gluten content (GL), alveograph strength (W) and zeleny sedimentation test (Z). A single-locus (MLM) and multi-locus (FarmCPU) GWAS models were implemented using 5,095 SNP markers generated from the genotyping-by-sequencing (GBS) platform. A total of 36 and 92 QTNs were detected for the four quality traits from the MLM and FarmCPU GWAS models, respectively. The FarmCPU model detected markers on homoeologous chromosome group one having highly significant QTNs with PR, GL, W and Z traits. The two implemented GWAS models detected significant QTNs on the short arm of homoeologous chromosome groups 2 and 6 for GL, PR, W and Z traits. FarmCPU model detected SNP_615302 marker on chromosome 3B with highly significant MTAs and concurrent effect for PR, GL and W traits. Moreover, significant MTAs were detected on chromosomes 3D, 4A, 4B, 5A, 5B, 7A, 7B and 7D for the four studied quality traits across the two GWAS models. The in-silico gene annotation for QTNs using the high confidence gene models detected genes involved in numerous functions including regulating plant growth, development and tolerance to biotic and abiotic stresses. The identified markers could potentially be useful tool for quality improvement through marker-assisted selection in future breeding programs.

Genome-wide association analysis uncovers stable QTLs for yield and quality traits of spring bread wheat (Triticum aestivum) across contrasting environments

Heat and drought are the foremost abiotic stress factors that significantly diminish both grain yield and quality parameters of bread wheat. Genetic improvement of varieties withstanding such stresses and able to give sufficient grain yield with appropriate quality is very essential. A Genome-wide association study was conducted with 15 K wheat SNP assay for grain yield and quality traits of 189 spring bread wheat genotypes from ICARDA tested at two heat-stressed locations of Dongula and Wad Medani (Sudan) and the drought-stressed location at Marchouch (Morocco). Analysis of variance revealed a significant variation among genotypes for grain yield and quality traits. GWAS with a mixed linear model (MLM) revealed 192 marker-trait associations (MTAs) across the three environments on 17 chromosomes. Highest MTAs were scored for grain yield (50) followed by zeleny sedimentation test (39) and grain protein content (37). Gluten content and alveograph strength scored 29 and 25 MTAs, respectively. The SNP markers RAC875_c24504_119 and BS00063946_51 on chromosome 3B exhibited highly significant and stable MTAs for zeleny sedimentation test across the three environments. The BS00063624_51 marker on chromosome 3B had also revealed a robust and stable MTA for both zeleny sedimentation test and alveograph strength. Highly significant multi-MTAs were detected for grain yield on chromosome 5A and for both grain protein content and gluten content on the short arm of chromosome 1A across the three contrasting environments. The high confidence gene models identified for SNP markers with significant MTAs were involved in encoding genes for various functions including regulating plant growth, development and resistance to both biotic and abiotic stresses. The identified SNP markers with strong MTAs for grain yield and quality traits could potentially applicable for marker-assisted breeding.

Assessing gluten strength with a new small‐scale LASRC method useful for soft wheat breeding programs

AbstractBackground and objectivesThe gluten strength of soft wheat breeding materials can be categorized according to various quality tests. While weak gluten in flours is typically required for the production of soft‐dough biscuits, extensible dough with medium gluten strength is required from flours suitable for the production of other types of biscuits. Genotypes that have high gluten strength are ordinarily eliminated from soft wheat breeding programs. Therefore, small‐scale quality test methods that can predict the gluten strength of genotypes, especially in the early stages of breeding, are highly desirable. In the present study, the effectiveness and efficiency of a small‐scale lactic acid solvent retention capacity (LASRC) test, as a potential simplified means to evaluate gluten strength for soft wheat breeding programs, were investigated.FindingsSoft wheat genotypes grown in different locations were categorized by the LASRC values of their flours. GlutoPeak, Mixolab, farinograph, mixograph, Zeleny sedimentation, and glutenin swelling index test results were also used for comparison, in order to assess the effectiveness and efficiency of LASRC. LASRC test results successfully discriminated between soft‐/weak‐ and hard‐/strong‐dough groups, but were sometimes less successful in discriminating between hard‐/strong‐ and medium‐strong‐dough groups. Mixograph development time and area, farinograph stability and degree of softening, Mixolab stability, GlutoPeak AM value, and Zeleny sedimentation parameters all showed strong correlations with LASRC.ConclusionsThis study confirmed that new a small‐scale LASRC has potential as a simplified, rapid, and effective small‐sample test.Significance and noveltyThis LASRC small‐sample flour test can be recommended for predicting gluten strength, especially for early‐generation selection of soft wheat breeding materials.

Assessing Grain Yield and Quality Traits Stability of Spring Wheat Cultivars at Different Crop Management Levels

Eleven spring wheat cultivars were compared in terms of the stability of their grain yield and grain quality. The cultivars’ stability was evaluated separately at two different crop management levels — moderate-input management and high-input management. Three stability models were used for the two crop management levels based on a linear mixed model framework with restricted maximum likelihood. The Shukla model was the most appropriate for the evaluation of stability of tested spring wheat cultivars. The thousand-grain weight, starch content, Zeleny sedimentation value and test weight were characterized, and the stability ranking cultivars at moderate-input management level was mostly consistent with the rank of cultivars 24 for high-input management level. For grain yield, grain protein content and wet gluten content, the stability rankings were not consistent. Cultivars ‘Monsun’ and ‘Parabola’ are the most stable cultivars for grain yield in moderate-input management and high-input management, respectively. Cultivar ‘Hewilla’ was the stable cultivar for all quality traits at moderate-input management. Cultivar ‘Arabella’ was the most stable cultivar at high-input management level.

Linseed fibre - effect on composite flour properties and cereal products quality

Wheat flour was fortified by 2.5 or 5.0 wt. per cent of linseed fibre, gained from seeds of golden flax varieties Amon and Raciol and brown one Recital (granulation 500 - 700 m), prepared from 2015 harvest. Technological quality of six flour composites was described analytically by Falling Number and Zeleny sedimentation test. Both screening methods shown a little impact on amylases activity and protein quality, respectively. Rheological tests included the farinograph, the extensigraph and the Rapid Visco Analyser (RVA) proofs. Additions of brown and yellow flax fibre significantly increased farinograph water absorption and shortened dough stability, somewhat stronger by addition of brown linseed fibre. Extensigraph curves course depended on dough resting time, higher differences between wheat control and flour composites were observed after 60 min dough resting. Linseed fibre supported dough extensibility, and energy as area under curve significantly decreased about 7 - 18%, mainly due to increasing alternative material portion in dough. In general, fibre is characterised as hydrophilic material, and pasting profiles of flour composites confirmed this experience. During dough leavening, tested samples were differentiated according to maturograph dough resistance; optimal leavening time of wheat-linseed fibre dough was shorter than control. Regardless described modifications in dough machinability, specific volumes of bread buns were similar though whole sample set. A weak worsening of buns vaulting reflected a partial dilution of dough gluten skeleton. Cut-off biscuits were characterised by gradually lowering spread ratio, correspondingly to elevated dough elasticity. Laboratory prepared elbow-pasta have the same cooking time as the control (8.0 min), and data variation could not be attributed to linseed fibre or addition level. All three cereal products were found to have acceptable sensory profiles. PCA method verified partial lowering of protein quality and pointed at tested sample differentiation according to linseed addition level.

PATTERN ANALYSIS OF TURKISH BREAD WHEAT LANDRACES AND CULTIVARS FOR GRAIN AND FLOUR QUALITY

This research was carried out to characterize both 200 pure lines selected from Turkish bread wheat landraces and 25 Turkish bread wheat cultivars based on 3 grain quality traits [thousand kernel weight (TKW), protein content (PC), Zeleny sedimentation test (ZSDS)] and 5 mixograph parameters. Univariate and Multivariate (clustering and ordination) techniques were used to investigate the diversity present among the pure lines and cultivars. Both cluster and ordination analyses suggested that there were ten groups of studied genotypes. Applying genotype-by-trait (GT) biplot analysis to the multiple quality trait data revealed that GT-biplot graphically displayed the interrelationships among traits and facilitated visual comparison of pure lines and selection. The results also showed that, based on the quality traits, the pure lines in different groups were belonged to different provinces of Turkey. They were also proved to be highly diverse for 8 quality trait values (both mixograph and grain quality) to breeders and end-users. Especially most of the pure lines had higher PC, midline peak value of mixogram (MPV), midline time x = 8 min integral of mixogram (MTxI) and ZSDS values than some of the cultivars. Also, our results were very contributive in selection of precious pure lines for further breeding programs.

Effects of sunn pest (Eurygaster integriceps) damage ratio on physical, chemical, and technological characteristics of wheat

Sunn pest (SP) reduces both wheat yield and quality. Different researchers reported different sunn pest damage ratios (SPDR) in the range of 0.3 to 10%, which can lead to confusion on the determination of the level of destroying the technological quality of wheat. The aim of this study was to determine the effects of SPDR on two bread wheat quality. In the study, Golia and Sagittario wheat varieties with SPDR of 3.92 and 7.8% were used, respectively. Selection of SP damaged kernels in each variety was made manually. Experimental samples were prepared by separating damaged kernels from wheat bulk and then by mixing sound kernels at different ratios of 2, 4, 8, 12, 16, and 100%. These damaged samples were compared with undamaged sample (0% = control). Main physical, chemical, and technological characteristics of two variety wheat groups were determined. It was observed that SPDR in wheat bulk plays an important role in quality characteristics of wheat varieties. The increase in SPDR in wheat bulk caused a decrease on physical and technological characteristics. SPDR significantly affected thousands of kernels and hectolitre weight of wheat varieties. Crude fibre and ash contents of samples increased sharply; crude protein, dry gluten, and starch contents decreased partially; falling number, delayed zeleny sedimentation test, and delayed gluten index values decreased accurately depending on increasing level of SPDR in wheat bulk. It was found that the decrease in quality characteristics started with 2% SPDR and wheat-flour properties reduced significantly after 4% in both wheat varieties.

Effects of Sunn Pest ( Eurygaster maura L. Heteroptera; Scutelleridae) sucking number on physical and physicochemical characteristics of wheat varieties

In this study, we researched the effects of Sunn Pest sucking number (0, single and double) on some physical and physicochemical characteristics of wheat varieties. We obtained that sucking number on the kernel was effective on wheat varieties and some varieties (Zenit and Ziyabey-98) more sensitive than the others. Considering six different wheat varieties together, for the same wheat variety, two number of sucks cause decrease in thousand kernel weight till 2.8%, hectoliter weight till 2.2%, Zeleny sedimentation test till 7.1%, delayed Zeleny sedimentation test till 37.5%, dry gluten content till 8.6% and gluten index value till 58.9% rather than one number of suck. The decrements were statistically significant in 16 through 42 evaluations pertaining to seven quality analyses in six different wheat varieties. In addition, Sunn Pest sucking ratio (0% and 3%) and Sunn Pest sucking number, cause to decline in the analyses of our findings. And they were significant (P < 0.05) in 14 and 25 through total 42 evaluations pertaining to Variety×Quality interactions, respectively. For these reasons, it is thought that kernels with double sucking should be considered as two damaged kernel instead of one damaged kernel during classification of the Sunn Pest damaged wheat mass.

Effect of fertilizer application, soil type, and year on yield and technological parameters of winter wheat (Triticum aestivum) in the Czech Republic

How is grain yield and quality affected by fertilizer regime, soil type, and year is not yet well known. In 2011–2013 we analyzed yield and baking quality of grain on loamy degraded Chernozem (ICRE, 225 m a.s.l.), Greyic Phaeozem (CCRE, 263 m a.s.l.), and sandy loamy Cambisol (LCRE, 620 m a.s.l.) under the control (C), farmyard manure (FYM), and farmyard manure together with mineral NPK application (FYM + NPK) treatments.In 2011, the mean grain yields were 5.86, 6.82, and 10.6 t ha−1 in C, FYM, and FYM + NPK treatments, respectively; in 2012, the grain yields were only 3.92, 4.56, and 5.58 t ha−1, respectively, due to an extremely dry season; and in 2013, the grain yields were 5.74, 6.15, and 8.21 t ha−1, respectively, as the precipitation increased. In 2011, grain yields were the highest in the ICRE and the lowest in the LCRE, but in 2012, the highest yields were recorded in the CCRE and the lowest in ICRE. Kernel weight, crude protein content, bulk density of caryopses, and values of Zeleny sedimentation test were the highest in FYM + NPK treatment on all localities in all years. We concluded that grain yield and quality could be highly affected by year, fertilizer application, and soil type.

Evaluation of the Agronomical and Biochemical Characteristics of New Lines of Bread Wheat in Turkey

Sixteen new lines of bread wheat obtained from the CIMMYT/ICARDA and a standard cultivar were evaluated during three successive years (2003, 2004 and 2005). The experiments were conducted at the experimental farm of the Faculty of Agriculture of the Uluda? University in Bursa. The lines and the standard cultivar showed significant differences in plant height, number of seeds/spike, seed weight/spike, seed yield and a 1000-kernel weight. The lines numbered 4, 6, 7, 9, 11, 14 and 15 produced significantly higher seed yields than the standard cultivar. Therefore, they formed the highest group (a) of seed yield. Similarly, these lines had a higher number of seeds/spike value than the standard cultivar. However, lines 6 and 11 produced higher seed yields than lines 4, 7, 9, 14 and 15. In particular, the gluten composition and the zeleny sedimentation test values of whole flours revealed that lines 6 and 11 could be suitable for high-quality pasta production with good sensory characteristics. To summarize, there were significant differences between the lines with respect to agronomic and biochemical characteristics. In particular, lines 6 and 11 had better performance than both the other lines and the standard cultivar because of their seed yield and quality.

Effect of Microwaves on Technological and Rheological Properties of Suni-Bug (Eurygaster spp) Damaged and Undamaged Wheat Flour

In this study, the effects of microwave application on technological and rheological properties of flours produced from sound and damaged wheat by suni-bug (Eurygaster spp.) were investigated. The flour samples were exposed to microwave energy in various times (90, 120, 180, 240, 300 s) by using a closed system at 625 W. Existing of suni-bug damage in flour samples was determined by modified Zeleny sedimentation test before microwave application. Total protein, the standard and modified Zeleny sedimentation test, wet gluten, standard and modified Perten gluten indexes, falling number, and alveographe test of the flour samples were carried out. The results were evaluated statistically and summarized as below (p<0.05). The moisture values (15.2–12.0 %), wet gluten contents (28–20.4 %), proteolytic activity (40.20–6.96 %), zeleny sedimentation (31.8–15.8 ml) and alveogram energy (W) values (192–92 10-4 J) among samples decreased whereas Perten gluten index (78–100 %) and falling number values (264–397 s) of flour samples increased with processing microwave times. The total protein content of samples was not affected significantly (p<0.05) by heating with microwave treatment. These results suggested certain microwave treatment times (120–180 s) caused positive effects on thermal inactivation of insect enzyme damage of wheat according to some physicochemical quality parameters (Zeleny sedimentation, Perten Gluten index and alveogram values).

Nutritive effect of protein composition and other grain properties of doubled haploid wheat lines with/without translocation 1B/1R in a model feeding test

The frequent presence of rye translocation 1B/1R in common wheat is well known as well as its unfavourable effect on bread-making quality. These translocated materials make up more than one tenth of all wheat varieties registered in the Czech Republic and due to their lower technological value they are predominately used for livestock feeding in spite of the lack of information about their desirability for monogastric animals. Our study was aimed at a general effect of 1B/1R translocation, including other grain characteristics in model feeding tests with laboratory rats. Triennial evaluation of selected chemical and technological characteristics of winter wheat grain, including feeding characteristics in the model set of 18 DH lines with/without 1B/1R translocation, confirmed a highly significant effect of year on evaluated parameters. Wheat lines with the presence of 1B/1R translocation showed a significantly higher value of relative viscosity, crude protein content and higher proportion of the albumin + globulin fraction. This was manifested negatively in the technological characteristics of the gluten index (GI) and the Zeleny sedimentation test of these wheat lines. Detected values of relative viscosity, grain hardness (PSI) and albumin-globulin fraction were significantly influenced by the genotype of the wheat line. The relationships of evaluated grain characteristics to the results of feeding test were not unequivocal. The presence of 1B/1R translocation significantly decreased the values of balance in these characters: net protein utilization (NPU) and biological value of proteins (BV), however the effect of the 1B/1R translocation on protein efficiency ratio (PER) was not confirmed. Correlation analyses showed low mutual relationships among the parameters of balance and growth tests. A lower but significant positive correlation of the albumin + globulin fraction and a negative correlation of storage proteins with growth parameter PER were also observed. It is possible to summarize that individual relation between albumins + globulins and gluten protein composition of grains influenced the values of PER more significantly than the presence of 1B/1R translocation.

The Effect of Year, Site and Variety on the Quality Characteristics and Bioethanol Yield of Winter Triticale

Results of three-year trials (2003 to 2005) conducted with four winter triticale varieties to investigate the effect of sites and years on quality characteristics and ethanol yield showed a statistically highly significant effect of sites (P > 0.01) on the quality parameters of test weight, falling number, protein content, starch content, grain yield and ethanol yield. Climate conditions showed a statistically highly significant effect (P > 0.01) on test weight, thousand grain weight, falling number, Zeleny sedimentation test, starch content, grain yield and ethanol yield. Percentage of complete grains and protein content were non-significant. The effect of the variety was highly significant (P > 0.01) on the quality parameters of test weight and percentage of complete grains and there was a significant effect (P > 0.05) on falling number, Zeleny sedimentation test and starch content. Regarding the bioethanol yield, the most suitable variety according to the measured values was the variety Modus (average 41.19 la/100 kg dry matter). The variety Disco provided the largest yield on the site Hradec nad Svitavou in 2005 (46.7 la/100 kg dry matter), which agrees with starch content. Year 2003, when the starch content in grain was at the lowest level (63.41%), resulted in the lowest bioethanol yield.

Effect of 1B/1R Translocation on Selected Grain Quality Parameters in a Set of Doubled Haploid Wheat Lines

A set of quality parameters (crude protein content, Zeleny sedimentation test, wet gluten content, gluten index, albumins + globulins content, gliadin content, sum of glutenins, proportion of albumins + globulins in crude protein and relative viscosity) was tested in 17 doubled haploid (DH) wheat lines differing in the presence or absence of 1B/1R translocation. The presence of 1B/1R translocation (allele Gli 1B3) affected the significantly higher content of albumins and globulins and significantly lower value of gluten index. Nevertheless, a certain translocation influence on the other parameters (Zeleny sedimentation test; relative viscosity; proportion of albumins + globulins in crude protein) was also registered. The deteriorative effect of the 1B/1R translocation on indirect technological grain parameters was confirmed more markedly in gluten index than in Zeleny sedimentation test. A high number of significant differences between lines was found in Zeleny sedimentation test, content of glutenin, content of albumins + globulins and their proportion in crude protein. In spite of lower variability between lines relative viscosity showed a high dependence on genotype and was indifferent to the other quality parameters. &amp;nbsp; &amp;nbsp;

Association between gliadin and glutenin subunit alleles and baking quality in spring wheat cultivars and breeding lines grown in Finland

The relationship between baking quality and the high and low molecular weight (HMW and LMW) glutenin subunit and gliadin alleles on group 1 chromosomes was studied in 75 spring wheats (13 cultivars and 62 advanced breeding lines) grown in Finland. Baking quality was evaluated using the Zeleny sedimentation test, the Pelshenke test number and wet gluten content. Most of the spring wheats (80%) contained HMW glutenin subunit allele Glu‐1D d (5 + 10), which was associated with higher Pelshenke test values than allele Glu‐1D a (2 + 12). The variation in the gliadin, LMW glutenin subunit alleles (Gli‐1,Glu‐3) had little association with the baking quality. In the wheats that contained the Glu‐D1 allele d (5 + 10), only the variation in the Gli‐B1, Glu‐B3 composition was associated with the differences in Pelshenke test number. The influence of genetic background on baking quality in the spring wheats grown in Finland is discussed.

Relationships between seed quality characteristics and HMW glutenin subunit composition determined using wheats grown in Spain

The high mol.wt. (HMW) glutenin subunit compositions of 33 Spanish-grown wheat varieties were determined after grain protein extracts were fractionated by polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulphate (SDS-PAGE). Based on previously established associations between individual HMW subunits and SDS sedimentation volume (a measure of breadmaking quality), Glu-1 quality scores were calculated for all but one of the varieties. Significant correlations were observed between this score and two tests of dough strength, the Zeleny sedimentation test and the ‘ w ’ measurement of the Alveograph. Multiple correlation coefficients indicated that approximately 68% of the variation in the Zeleny test between varieties and 79% of the variation in w could be accounted for by variation in Glu-1 quality score and protein content. The chromosome 1 A-encoded subunits, and particularly the 1 D-encoded subunits, contributed most to bread-quality prediction. Unexpectedly, there was a strong correlation between Glu-1 quality score and Falling Number, a measure of α-amylase activity.

Diversity of grain protein and bread wheat quality: II. Correlation between high molecular weight subunits of glutenin and flour quality characteristics

Research on the relationships between the protein content and the quality characteristics of 70 wheat cultivars was carried out by analysing the high molecular weight (HMW) subunits of glutenin by Polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulphate (SDS-PAGE). The quantity of protein in each of the bands was determined by densitometry. Simple correlations were calculated between the proportion of each of the HMW glutenin subunits and various flour quality characteristics as measured by the Chopin Alveograph which gives strength (W), tenacity (P), swelling (G) and extensibility (L), the Zeleny sedimentation test (Zy) and the Pelshenke swelling test (Pe). All of the characteristics were correlated with at least 4 subunits. Subunits 6 and 8 were the only subunits not correlated significantly with at least one of the characteristics. The parameters W, P, Zy and Pe were correlated positively with bands 5 and 10 and negatively with bands 2 and 12. Subunit 9 was correlated positively with W, P and Zy. Subunits 1 and 2* were correlated positively with G and W, respectively. Elimination of the influence of grain protein content in the variation of the tests from one cultivar to another did not change the sign or significance of the correlations observed. Moreover, if the influence of the heterogeneity of the gliadin bands were eliminated, most of the correlations with tenacity, swelling and extensibility criteria disappeared. Only subunits 17 and 18 remained favourably correlated with swelling. This suggests that gliadins and HMW glutenin subunits interact in producing the rheological characteristics of the dough.