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Determination of pasting properties of high quality cassava flour using rapid visco analyzer is expensive and time consuming. The use of mobile near infrared spectroscopy (SCiO™) is an alternative high throughput phenotyping technology for predicting pasting properties of high quality cassava flour traits. However, model development and validation are necessary to verify that reasonable expectations are established for the accuracy of a prediction model. In the context of an ongoing breeding effort, we investigated the use of an inexpensive, portable spectrometer that only records a portion (740–1070 nm) of the whole NIR spectrum to predict cassava pasting properties. Three machine-learning models, namely glmnet, lm, and gbm, implemented in the Caret package in R statistical program, were solely evaluated. Based on calibration statistics (R2, RMSE and MAE), we found that model calibrations using glmnet provided the best model for breakdown viscosity, peak viscosity and pasting temperature. The glmnet model using the first derivative, peak viscosity had calibration and validation accuracy of R2 = 0.56 and R2 = 0.51 respectively while breakdown had calibration and validation accuracy of R2 = 0.66 and R2 = 0.66 respectively. We also found out that stacking of pre-treatments with Moving Average, Savitzky Golay, First Derivative, Second derivative and Standard Normal variate using glmnet model resulted in calibration and validation accuracy of R2 = 0.65 and R2 = 0.64 respectively for pasting temperature. The developed calibration model predicted the pasting properties of HQCF with sufficient accuracy for screening purposes. Therefore, SCiO™ can be reliably deployed in screening early-generation breeding materials for pasting properties. [ABSTRACT FROM AUTHOR]

Driven by the food industry's need for balanced and versatile flour ingredients, the shift towards replacing starch-rich cereal flour with protein-rich pulse alternatives is gaining popularity among millers. This trend aligns well with the increasing consumer interest in nutritional value, product quality, and environmentally sustainable protein alternatives. Indeed, pulse flour quality is influenced by flour milling methods and pulse types. Therefore, the relationship between the flour milling process parameters and pulse flour quality should be explored to help establish standardized milling methods and improve end-product quality. To this end, the current study evaluated the effects of a single-stage mill (Ferkar mill) and a gradual reduction mill (roller mill) on the techno-functional quality of flour obtained from green lentils, chickpeas, yellow peas, and navy beans. The quality of pulse flour was evaluated by measuring moisture content, ash content, water-holding capacity (WHC), colour, and particle size distribution under both milling methods. The influence of the overall protein and starch contents of pulse flours on these quality metrics was also studied. The results indicate that while ash content generally showed marginal differences between the two milling methods, WHC demonstrated some significant variations (about 10–60%), depending on the pulse type and milling method. The ash content of flours from different pulse types was not significantly different from each other, except for navy bean, which had about 50% more ash than other pulses irrespective of the milling method. Colour contrasts were evident, especially in lentil flours. Milling methods often provided significantly different particle size distributions regardless of pulse type. These insights underscore the milling effects on pulses and their implications on protein-starch interactions, aiding in refining milling processes to produce tailored pulse ingredients for innovative food applications. [ABSTRACT FROM AUTHOR]

Kodo millet is of the Poaceae family that thrives well under abiotic stress and scanty rainfall and possesses the goodness of iron and a low glycemic index. Notably, its low amylose content hinders the manufacturing of breakfast cereals due to its meager expansion. A purely chemical-free modification method of dry-heat treatment (DHT) on hulled Kodo flour within restricted moisture (15–20%) and heat prolongation (2–4 h) at 130 °C was evaluated on its physicochemical properties. In our study, the impact of DHT on flour quality, enhanced amylose content (11.44%), paste clarity (38%), bulk density (22.90%), relative crystallinity (20.62%), degree of helix order (32.94%), and granule size (13.01%) relative to untreated flour was investigated. Hydration properties, such as amylose leaching, water activity, water and oil absorption capacities, solubility index, and swelling power, exhibited a significant (p < 0.05) decrease. The crystallinity pattern of all samples exhibited an A-type polymorph. DHT20-4h, which was incorporated with hybrid maize flour (70:30) followed by extrusion, exhibited higher crystallinity (51.94%) and generated more amorphous sites of B-type polymorph, with a reduction in relative crystallinity of 20.66% for extrudate BC-2. Extrudate BC-2 adhered to a large cell volume having 16.55 times enlargement with lower amylose content relative to extrudate BC-1 prepared from untreated flour, containing more than 50% of whole-Kodo ingredients. Thus, breakfast cereals developed using modified Kodo millet flour (DHT20-4h) ensured better texture and expansion, strengthening a shift to climate-resilient millet production and value addition, protecting the environment over time. [ABSTRACT FROM AUTHOR]

The physicochemical properties of grains and their whole grains flour from selected newly released cultivars of wheat (Triticum aestivum) were investigated to assess their suitability for cookie making. The whole wheat flour-based cookies were examined for their physicochemical and textural properties. The relationship of flour properties with quality characteristics of cookies was evaluated through Pearson correlation and principal component analysis. The protein content showed a highly significant positive correlation with grain hardness index (GHI) (r = 0.889, p < 0.01). This showed that cultivars with higher protein content had high GHI. A highly significant positive correlation was noted between GHI and damaged starch (DS). Spread ratio (SR) of cookies showed a negative correlation with water absorption capacity and DS content of wheat flour. The SR was negatively correlated with lactic acid, sodium carbonate and water retention capacities and protein content of flour. On the basis of spread ratio and fracture strength, PBW752, DBW187, H1620 and H1612 wheat cultivars could be recommended more suitable for the preparation of whole wheat flour cookies. [ABSTRACT FROM AUTHOR]

In this paper, the effects of different freezing temperatures on the molecular structure of the gluten protein were investigated. Nonfermented dough was rapidly frozen at − 40 °C for 45 min and then stored at − 6 °C, − 12 °C, − 18 °C, − 24 °C and − 30 °C. The molecular structure changes of gluten were analyzed at 10, 20 and 30 days of storage. The results showed that the content of disulfide bonds in gluten protein was higher at a freezing temperature of − 12 °C, indicating that the content of the free sulfhydryl content decreased. The highest surface hydrophobicity of the gluten protein was found at the lowest freezing temperature (− 30 °C) and the highest freezing temperature (− 6 °C) with the same amount of frozen storage time, indicating that the gluten protein network was damaged at these temperatures. The content of wet gluten in the dough was not affected by different freezing temperatures. In short, the molecular structure of the gluten protein varies greatly under different freezing temperatures. Higher or lower freezing temperatures may lead to the deterioration of gluten molecular structure due to the influence of water migration during freezing storage. The correlation analysis between the change in gluten protein structure and the quality of dough and flour products under different freezing temperatures still requires further study. [ABSTRACT FROM AUTHOR]

Grains of pearl millet (Pennisetum glaucum (L.) R. Br) cultivars from two regions in Algeria were used to investigate the effect of processing treatments (steaming, blanching, micro-waving, acid soaking, and fermentation) and storage conditions (ambient temperature and 4 °C) on sensory quality and shelf-life of the flour during 4 months of storage. Fat acidity and moisture were assayed for all treatments, besides rancidity signs. The results showed that storage conditions had no effect on fat acidity of the control-sample. Steaming and chemical treatment significantly reduced fat acidity by 43.08% and 39.28%, and moisture by 21.61% and 37.36%, respectively, of flour stored in ambient temperature. At 4 °C, same treatments reduced fat acidity by 52.06% and 52.75%, and moisture by 5.69% and 23.80%, respectively. Fermentation particularly increased fat acidity by 3.99% and moisture by 7.67%, of flour stored in ambient temperature. At 4 °C, it increased moisture by 32.12%. Dry-thermal treatment particularly reduced moisture by 52.85%, of flour stored in ambient temperature. At 4 °C, it reduced by 43.84%. Steaming and blanching treatments did not show any effect on flour general acceptability, while fermented flour was no more acceptable after 10 days of storage. The one-way analysis of variance (ANOVA) revealed that there is no significant difference (p < 0.05) between the two study regions data. The storage conditions have shown significant effects (p < 0.05) on the fat acidity of pearl millet treated flour after 30 days of storage. [ABSTRACT FROM AUTHOR]

Grain, flour and bread quality parameters were investigated in one Polish and three Ukrainian triticale cultivars, selected as the most suitable for production of bread. The studies revealed large differences in some bread-making parameters. The farinographic parameters of the Ukrainian triticale cultivars were not worse than those of wheat, but the bread loaf volume was lower. The best triticale bread was obtained from the Polish cultivar Panteon, loaf volume and crumb porosity were the highest, in spite of weak results of the farinographic test. Reliability of parameters used for prediction of wheat bread quality in application to triticale is discussed. The laboratory baking is recommended for bakers, breeders and for cultivar testing as the safest method of the evaluation. [ABSTRACT FROM AUTHOR]

The size reduction of dehulled raw gorgon nut kernels was carried out for varied milling time (30, 60 and 90 s) using a batch type laboratory grinder. The effect of milling time was studied in terms of mass fractions (%), average particle size (µm), and fineness modulus. The milled raw gorgon nut flour (RGNF) was sieved into six varied particle size fractions (300–75 µm) using a set of US standard sieves. Differential size fractions were further characterized in terms of physico-chemical; nutritional, color quality, flowability, and functional characteristics. The percent decrease in average flour particle size and fineness modulus was 4.4% and 7.1%, respectively. The protein (7.88–11.18%), amylose (7.63–23.73%), L values (54.92–89.31), b values (4.88–8.63), hue (0.88–1.00), chroma (5.93–8.42), loose bulk density (380.45–669.41 kg/m3), tapped density (400.47–812.86 kg/m3), carr's index (5.00–20.00%), hausner ratio (1.05–1.25), water solubility index (3.08–10.36%) and swelling index (0.51–1.71) increased; whereas, ash (2.58–0.40%); fiber (2.68–1.46%); total phenols (22.65–1.14 mg GAE/g); DPPH radical scavenging activity (56.37–23.24%); a values (3.63–0.61); water absorption capacity (2.30–1.05 g/g); oil absorption capacity (2.35–0.88 g/g) decreased. Statistically, effect of milling time on measured quality characteristics was found significant. Overall, the average flour particle size and fineness modulus decreased with increase of milling time, but it was observed that particle size has pronounced effect on measured quality characteristics of RGNF fractions. While investigating, it was also found that beyond milling time of 60 s, the flour fractions displayed some undesirable changes as evident from slight deterioration of color and nutritional quality of flour fractions. Thus, after comparing all tested samples, a milling time of 60 s using a batch type laboratory grinder is recommended, to obtain superior quality raw gorgon nut flour for food and allied applications. [ABSTRACT FROM AUTHOR]

The composition of starch, which includes amylose and amylopectin, greatly affects the quality and characteristics of flour. The balance between these components is crucial in determining the properties and structure of starch. The waxy (Wx) gene encodes granule-bound starch synthase I (GBSSI), which is responsible for amylose biosynthesis in the endosperm. Gunji-3 was created through a cross between the waxy-type wheat cultivar Shinmichal 1 and the bread wheat cultivar Keumkang. Upon comparing the Wx-B1 allele encoding GBSSI in Gunji-3 with the Wx-B1 allele in Shinmichal 1 and Wx-B1b, a total of four SNPs and one deletion were identified in Gunji-3. Additionally, when comparing amino acid sequences with Wx-B1 alleles, differences at three positions were found, indicating that the mutant carried a new Wx-B1 allele named Wx-B1o. The physicochemical properties of Gunji-3 starch were characterized by a lower amylose content of 2.30% compared to 7.45% in Shinmichal 1 and 27.67% in Keumkang. Additionally, it exhibited a higher water retention capacity of 84.66% compared to 75.91% in Shinmichal 1 and 66.07% in Keumkang. The newly introduced waxy-type wheat could provide an essential basis for understanding wheat's starch characteristics and various breeding programs. [ABSTRACT FROM AUTHOR]

Low molecular weight glutenin subunits (LMW-GS), significantly influence the end-use quality of flour. In this study, a total of 63 Iranian bread wheat were used to evaluate allelic variation at loci encoding LMW-GS using SDS-PAGE and their gene-specific PCR primers, and allele-trait association analysis. Eight types of alleles were detected at the Glu-A3 locus by two primer pairs, in which Glu-A3c (31%) had the most frequent allele. Three specific primers detected 17 alleles at Glu-B3 locus, the high frequency of which belongs to Glu-B3f with 14.5%. For Glu-D3 locus; in total, 22 alleles were identified by four specific primers and Glu-D3h allele was the most frequent. 5, 9 and 9 alleles were identified by SDS-PAGE technique at the Glu-A3, Glu-B3 and Glu-D3 loci, respectively, the most frequent of which belongs to Glu-A3c with 40%. Using Nei's genetic variation index (H), the allelic variation for Glu-A3, Glu-B3 and Glu-D3 loci, were estimated as 0.818, 0.914, and 0.910, respectively. The mean allelic variation (H) for Glu-3 loci was 0.894 among the genotypes. The results of allele-trait associations demonstrated that Glu-A3a and Glu-A3e were associated with high volume of SDS-sediment. The Glu-B3b, Glu-B3f, Glu-B3d and Glu-B3a were associated with high protein content, wet and dry gluten, and bread volume as well as hectoliter weight. Moreover, Glu-D3r was correlated to kernel hardness. The identified allelic variation and associated alleles with quality traits provided helpful information for marker-assisted breeding programs to improve bread-making quality. [ABSTRACT FROM AUTHOR]

This work investigated the ultrasound (US)-assisted intermittent hydration kinetics (1–4 cycles of 10 min, 38 W/L, 25 kHz, 25 or 45 °C) of pumpkin seed and its impact on the germination kinetics, as well as on the nutritional and biological quality of germinated flours. Sonication reduced hydration time (≤ 54.3%), decreased the germination lag phase (≤ 19.3%), and increased maximum germination capacity (≤ 5%) (p < 0.05). Furthermore, ultrasonic treatment led to greater rootlet length (≤ 19.4%) after germination. Regarding the flour quality, ultrasound increased protein and lipid content (≤ 23% and ≤ 8.4%, respectively), with the best result observed at 45 °C for 4 cycles of 10 min. Additionally, samples sonicated for 2 cycles of 10 min showed higher levels of reducing sugars (≤ 79%), phenolic compounds (≤ 81%), and soluble protein (≤ 19.8%) compared to non-US-treated germinated flour. These findings highlight the potential of ultrasound-assisted hydration, especially above two intermittent sonication cycles, for optimizing pumpkin seed germination and enhancing flour quality. [ABSTRACT FROM AUTHOR]

The good nutritional value of unrefined wheat flours makes it necessary to implement breadmaking strategies to improve bread quality. The present study investigated the effect of kneading speed, dough water amount and kneading time on both the specific mechanical energy of unrefined wheat flour dough and the quality of unrefined wheat flour bread produced from two wheat flour cv. of different technological quality. The kneading speed turned out to be a critical factor to optimize the kneading operation. The effect of kneading speed was significantly linked with the kneading time and water amount as a function of the technological quality of flour. Advantageous operating conditions of kneading were also extrapolated to minimize both time and energy consumption of kneading, assuming 3.00 L/kg of bread specific volume as a reference value for soft bread. Application of high speed, short time and high dough water content was suggested for the kneading optimization for unrefined wheat flour. [ABSTRACT FROM AUTHOR]

Wheat is a major staple food crop worldwide because of the unique properties of wheat flour. High molecular weight glutenin subunits (HMW-GSs), which are among the most critical determinants of wheat flour quality, are responsible for the formation of glutenin polymeric structures via interchain disulfide bonds. We herein describe the identification of a new HMW-GS Dy10 allele (Dy10-m619SN). The amino acid substitution (serine-to-asparagine) encoded in this allele resulted in a partial post-translational cleavage that produced two new peptides. These new peptides disrupted the interactions among gluten proteins because of the associated changes to the number of available cysteine residues for interchain disulfide bonds. Consequently, Dy10-m619SN expression decreased the size of glutenin polymers and weakened glutens, which resulted in wheat dough with improved cookie-making quality, without changes to the glutenin-to-gliadin ratio. In this study, we clarified the post-translational processing of HMW-GSs and revealed a new genetic resource useful for wheat breeding. [ABSTRACT FROM AUTHOR]

Key message: The novel super-soft kernel phenotype has the potential to improve wheat processing and flour quality. We identified genomic regions associated with this kernel texture in white winter wheat. Grain hardness is a key determinant of wheat milling and baking quality. The recently discovered 'super-soft' kernel phenotype has the potential to improve wheat processing and flour quality. However, the genetic basis underlying the super-soft trait in wheat is not yet well understood. In this study, we investigated the phenotypic and genotypic structure of the super-soft trait in a collection of 172 advanced soft white winter wheat breeding lines and cultivars adapted to the Pacific Northwest region of the USA. This collection had a continuous distribution for grain hardness index (single-kernel characterization system). Ten super-soft genotypes showed hardness index ≤ 12 including the cultivar Jasper. Over 98,000 SNP markers from genotyping-by-sequencing were used for association mapping (GWAS). The GWAS identified 20 significant markers associated with grain hardness. These significant SNPs corresponded to seven QTL on chromosomes 2B, 3A, 3B, 5A, 6B,7A, and one unaligned chromosome. Two of these QTL, QSKhard.wql-3A and QSKhard.wql-5A, had large effects and distinguished between the normal soft and the super-soft classes. QSKhard.wql-3A and QSKhard.wql-5A reduced the hardness index by 11.7 and 13.1 on average, respectively. The remaining QTL had small effects and reduced grain hardness within the normal soft range. QSKhard.wql-2B, QSKhard.wql-3A, QSKhard.wql-3B, and QSKhard.wql-6B were not previously reported to be in genomic regions of grain hardness-related genes/QTL. The identified super-soft genotypes as well as the SNPs associated with lower grain hardness will be useful to assist breeding for this grain texture trait. [ABSTRACT FROM AUTHOR]

Flour from the new hull-less barley variety Mandatar was produced in the traditional mill for wheat flour production. Based on the amount of ash, fractions of the flour are formed and quality control analysis of each fraction was done. Differences in the content of protein (from 12.77 to 16.93%), fat (from 2.65 to 3.43%) and β-glucan (from 2.46 to 7.02%) were found between the milling fractions. The milling fraction with a higher proportion of bran had almost two fold higher total phenolic content and antioxidant activity, compared to milling fraction that was mostly comprised of endosperm. Differences in fibre components, composition and content of phenolic compounds among milling fractions were also detected. The predominant phenolic compounds were the (−)-epicatechin and (+)-catechin which accounted 93–99% of the total phenolic compounds determined in all flour fractions. The results of this study could be useful for the food industry in the development of functional products using whole grain hull-less barley flours. [ABSTRACT FROM AUTHOR]

Flour whiteness and colour are important factors that influence the quality of wheat flour and end-use products. In this study, a genome wide association study focusing on flour and dough sheet colour using a high density genetic map constructed with 90K single nucleotide polymorphism arrays in a panel of 205 elite winter wheat accessions was conducted in two different locations in 2 years. Eighty-six significant marker-trait associations (MTAs) were detected for flour whiteness and the brightness index (L* value), the redness index (a* value), and the yellowness index (b* value) of flour and dough sheets (P < 10–4) on homologous group 1, 2, 5 and 7, and chromosomes 3A, 3B, 4A, 6A and 6B. Four, three, eleven, eleven MTAs for the flour whiteness, L* value, a* value, b* value, and one MTA for the dough sheet L* value were identified in more than one environment. Based on MATs, some important new candidate genes were identified. Of these, two candidate genes, TraesCS5D01G004300 and Gsp-1D, for BS00000020_51 were found in wheat, relating to grain hardness. Other candidate genes were associated with proteins, the fatty acid biosynthetic process, the ketone body biosynthetic process, etc. [ABSTRACT FROM AUTHOR]

Dwarf bunt of wheat, which is caused by Tilletia controversa J.G. Kühn, is a soil-borne disease which may lead up to an 80% loss of yield together with degradation of the quality of the wheat flour by production of a fishy smell. In this study, high-throughput sequencing technology was employed to characterize the microbial composition of wheat tissues (roots, spikes, first stem under the ear, and stem base) and rhizosphere soil of wheat varieties that are resistant and susceptible to T. controversa. We observed that the soil fungal community abundance and diversity were higher in resistant varieties than in susceptible varieties in both inoculated and uninoculated wheat, and the abundances of Sordariomycetes and Mortierellomycetes increased in the resistant varieties infected with T. controversa, while the abundances of Dothideomycetes and Bacteroidia increased in the susceptible varieties. Regarding the bacteria present in wheat tissues, the abundances of Chloroflexi, Bacteroidetes, Gemmatimonadetes, Verrucomicrobia and Acidobacteria in the ear and the first stem under the ear were higher than those in other tissues. Our results indicated that the abundances of Sordariomycetes, Mortierellomycetes, Leotiomycetes, Chryseobacterium and Massilia were higher in T. controversa-infected resistant varieties than in their controls, that Dothideomycetes, Bacteroidia, Nocardioides and Pseudomonas showed higher abundances in T. controversa-infected susceptible varieties, and that Curtobacterium, Exiguobacterium, Planococcus, and Pantoea may have higher abundances in both T. controversa-infected susceptible and resistant varieties than in their own controls. [ABSTRACT FROM AUTHOR]

Wheat grains were germinated at different time (12, 24, 36, and 48 h) and temperature (25, 30, and 35°C) to enhance the functionality of resultant flour. Results revealed that an increase in germination time and temperature enhanced the in vitro digestibility of starch (10.35-42.30 %) and proteins (6.31-44.02 %) owing to their depolymerization by hydrolytic enzymes. Total phenolic and flavonoid content of wheat during germination at variable conditions were enhanced significantly (p < 0.05) from 3.62 to 5.54 mg GAE/g and 32.06 to 54.33 mg QE/100 g, respectively. Germination at elevated temperature (35°C) for a prolonged time (48 h) increased the DPPH RSA by 58.85 %, reducing power by 80.40 % and metal chelating activity by 112.26 % as a result of the structural breakdown of bound phenolics. Increased activity of hydrolytic enzymes also results in a continuous reduction in the viscosity and lightness values of wheat flour. Tailored germination, therefore, can be offered as a tool to increase the nutrient digestibility and bioactive potential of wheat thus resulting in producing the naturally modified flour with enhanced functionality. [ABSTRACT FROM AUTHOR]

Cakes are the most popular bakery items around the world because they are easy to consume and affordable. Their baking characteristics and consumers' healthy habits have driven the adoption of new ingredients and technologies to improve their functionality. This study aimed to develop cakes in which wheat flour was replaced by different amounts of defatted rice bran and to evaluate their physicochemical composition, nutritional and technological properties, and sensory profile. The use of defatted rice bran in cakes promoted an increase in fiber content, phenolic compounds and antioxidant capacity, besides decreasing their energy value. The formulation with 30% defatted rice bran exhibited high acceptance and 35% of the judges declared that they would consume the product at least once a week, if it could be found on the market. Results showed that defatted rice bran is a potential raw material that could be used in bakery products, as a cheap way to improve their nutritional quality without affecting consumer acceptability. [ABSTRACT FROM AUTHOR]

PI 554419, formerly designated as Ae. uniaristata, showed significant difference with other Ae. uniaristata and Ae. comosa accessions in morphological traits at the seedling stage and its leaf color, length, and width behaved as an intermediate type. In this study, we reclassified PI 554419 as Ae. comosa subsp. comosa by comparing the fluorescence in situ hybridization (FISH) signals and the patterns of PCR-based landmark unique gene (PLUG) markers and conserved orthologous set (COS) markers of PI 554419 with other Ae. uniaristata and Ae. comosa accessions as well as the taxonomic character of spike morphology. A disomic 1M/1D substitution line NB 4-8-5-9 derived from PI 554419 was identified from a distant hybridization of Ae. comosa with common wheat (STM 10/CSph1b//CM 39///13 P2-6) by the molecular cytological method. Furthermore, the agronomic and seed morphological traits, as well as the flour processing quality properties of NB 4-8-5-9, were compared with those of its three common wheat parents in two different locations during the 2017–2018 growing seasons. The agronomical traits of NB 4-8-5-9 were similar to or even better than its parents. The seed size-related traits of NB 4-8-5-9 were better than those of all three parents, and the 1000-grain weight and grain width were close to those of Chuanmai 39 (CM 39) and 13 P2-6 and larger than those of CSph1b. The processing quality properties of NB 4-8-5-9 were more similar to those of 13 P2-6 and CSph1b but less similar to those of CM 39. The 1M/1D substitution line NB 4-8-5-9 could further be used for developing translocation lines with 1M segment. [ABSTRACT FROM AUTHOR]

Wheat flour quality is a complex group of traits of tremendous importance to wheat producers, end-users and breeders. Eight flour quality traits; flour protein content, wet gluten content, gluten index, dry gluten content, falling number, ash content, test weight and flour moisture were measured in two doubled haploid populations (Yecora Rojo X Ksu106 and Klassic × Ksu105) at Riyadh and Al-Qassim locations under heat treatments. Single-nucleotide polymorphism markers have been used to determine the number of QTLs controlling the flour quality traits in both populations. Analysis of variance revealed high significant differences (P < 0.01) for all traits among wheat genotypes and between locations in both populations. The wheat genotypes × location interaction was high significant in both populations. A total of 58 additive QTLs were detected for the eight flour quality traits in the Yecora Rojo × Ksu106 population at Riyadh and Al-Qassim locations under heat treatments. They were mainly distributed over the 21 wheat chromosomes except 4B and 4D chromosomes. Moreover, in Klassic × Ksu105 population, there were 69 additive QTLs identified over the full set of chromosomes except 3D chromosome under two locations. This study will facilitate the generation of improved wheat varieties with good quality via molecular marker-assisted breeding. [ABSTRACT FROM AUTHOR]

Although rice bran (RB) as a healthy-functional ingredient can be utilized to develop newly texturized foods, the phytic acid (PA) present in this bioactive constituent can significantly reduce the digestibility and quality of the final products. RB was hydrothermally processed at different operational conditions (i.e., temperature (Tp, 45–90 °C), time (Ti, 50–110 min), pH (3.0–6.0) and solid/solvent (So/St, 3–6 w/v) and optimized to attain the lowest PA content and color changes (ΔE) by response surface methodology-central composite design (RSM-CCD). The optimal hydrothermally RB (3.0–9.0% flour) was mixed and the dough rheology (e.g., farinographic (i.e., water absorption (WA); development time, stability time (ST), and softening degree (SD)), and extensographic (extension resistance (ER), extensibility, and energy) factors) was assessed. The second-order polynomial model (R2 = 0.987) was adequately fitted to the PA experimental data. The optimization results revealed that the least response variables (PA of 788 mg/kg and ΔE of 22) were obtained at 43.37 °C Tp, 94.38 min Ti, pH 7.0, and So/St of 8.0. An increase in the RB concentration led to a significant decrease in ER, ST, and extensibility (p < 0.05), whereas the WA, ER, and energy were increased remarkably. Moreover, the SD value (171.0 BU) was maximized by adding 3% treated-RB, while the incorporation peak level resulted in the minimum level (146.0 BU) of SD (p < 0.05). An integration of optimized hydrothermal processing and formulation enrichment might improve the nutritional and rheological quality of structured wheat flour-based doughs. [ABSTRACT FROM AUTHOR]

To discover more innovative, high-nutraceutical foods that can be used in other food production systems, this research was carried out to investigate the sensory properties and physical-chemical of functional bread by enhancing alhydwan. Alhydwan contains a high amount of dietary fiber (36.13%), protein (14.60%), ash (6.88%), and fat (11.49%) as well as substantial amounts of unsaturated fatty acids; 74.63% the fatty acids. We assessed the impact of supplanting of 5,10 and 15% of wheat flour by alhydwan flour on bread dough rheology and bread quality. With increased levels of alhydwan, a positive increase in dough stickiness and water absorption was observed. The softness of the crumb increased with the alhydwan level. At the alhydwan supplement of 10 g/100 g, the highest sensory assessment score was recorded. The microstructure of alhydwan enhanced formulation showed the starch granules more advanced degrees of gelatinization. FTER examination of alhydwan revealed remarkable differences alhydwan flour were stronger than those in the control. Our studies showed that alhydwan can be integrated into bread to enhance the quality of bread and dough rheology, which can be used to enhance functional properties of bread, moreover, addition of alhydwan to the cereal flour may affect the characteristics of processed food and can help to maintain the smooth texture of the resultant products. [ABSTRACT FROM AUTHOR]

Idli (fermented rice cake) is a cereal based fermented product consumed mainly in breakfast. Traditionally, it is made from white rice but there is growing awareness about the consumption of whole grain like brown rice and non-conventional cereals like pearl millet. Thus in this study idlis were formulated using varying ratios of brown rice and pearl millet flours. The formulated idlis were evaluated for physicochemical properties and acceptance on hedonic scale. The texture of formulated idlis was evaluated using instrumental texture analyzer, through sensory panel and by electromyographic (EMG) technique. The increased addition of pearl millet flour significantly increased the water absorption capacity, oil absorption capacity and water solubility index of composite flours as well as fat, protein, ash and fiber content of the formulated idlis. The addition of up to 40% pearl millet flour was found acceptable by sensory panel. Further it is inferred that human subjects food texture perceptions can be significantly correlated with the EMG variables to comprehensively explain the food texture. [ABSTRACT FROM AUTHOR]

The aim of the study was to investigate the effect of germination time on physical and cooking properties of chickpea grain, and physico-chemical, functional, pasting, rheological, structural and electrophoretic properties of chickpea flour. The study showed that with increase in germination time, L* and b* values, bulk density, cooking time and gruel solid loss of chickpea grain decreased significantly (p ≤ 0.05) whereas a* value, dry matter loss, swelling capacity and water-uptake ratio of chickpea grain increased significantly (p ≤ 0.05). Moisture, protein, crude fiber, ash and total carbohydrate of chickpea flour varied significantly (p ≤ 0.05) with germination time from 8.60 to 11.27%, 21.94 to 24.19%, 2.45 to 3.91%, 3.66 to 2.84%, 3.91 to 3.30% and 60.05 to 53.48%, respectively. Functional properties (oil absorption capacity, water absorption capacity and solubility index), antioxidant activity and total phenolic compound of chickpea flour increased significantly with increase in germination time. Increase in germination time showed significant decrease in tannins (232.57 to 67.61 mg TAE/100 g), phytic acid (1064.54–453.72 mg/100 g), pasting and thermal properties of chick pea flour. All the germinated chickpea flour samples showed pseudoplastic behaviour and their mechanical spectra showed weak gel like behaviour (G′ > G″). FT-IR spectroscopy of chickpea flour samples did not showed any variations in spectra but change in intensity of bands was observed. The SDS-PAGE of chickpea flour samples showed polypeptide subunit from 126 to 10 KDa with varied intensity of bands due to increase in germination time. The process of germination improved the nutritional profile, functional and cooking properties of chickpea grain and flour thereof and could enhance its utilization in development of functional food products. [ABSTRACT FROM AUTHOR]

Food safety has been an issue of common concern in today's society. Excessive benzoic acid (BA) additives in wheat flour would pose a huge threat to human health. In this paper, terahertz (THz) time-domain spectroscopy was used to detect BA quantitatively, which is a preservative additive in flour. Samples were prepared by grinding, drying, weighing, mixing and performing successively according to the designed concentration gradient (concentration 0.04%, 0.08%, 0.1%, 0.2%, 0.4%, 0.5%, 1%, 1.5%, ..., 10%), with the BA concentration ranging from 0.040% to 19.99%. Then the THz Spectra of wheat flour samples with different concentrations of BA were collected. After preprocessing the original terahertz spectra with multiple scattering correction and other methods, Competitive Adaptive Reweighted Sampling (CARS), Genetic Algorithm (GA), Principal Component Analysis (PCA) and Uninformative Variable Elimination (UVE) were used to select effective spectral bands, and then Partial Least Squares (PLS) and Least Square Support Vector Machine (LS-SVM) models were established respectively. It turned out that the absorption peak of BA was at 1.94 THz of terahertz absorption coefficient, which increased with the rise of BA concentration. The results also indicated that better modeling results could be obtained by using CARS method for variable selection. And the established CARS-PCA-LS-SVM model had the best prediction result by combining PCA with CARS, with the correlation coefficient of the prediction (Rp) of 0.9956 and Root Mean Square Error of Prediction (RMSEP) of 0.64%. Hence, it can be concluded that terahertz technology combined with LS-SVM model can well achieve the quantitative detection of BA concentration in flour. Although the model is not universal since samples size is not large enough, the research method provides a basis for the detection of BA additives in flour. [ABSTRACT FROM AUTHOR]

Enzymes are widely used as flour aids, but their application and dose optimization at tempering stage is not well examined. Therefore, the effect of enzymatic tempering (ET) on flour yield, quality, microstructure and crystallinity of wheat was investigated in the present work. Box-Behnken design was chosen to optimize the tempering parameters; enzyme concentrations, incubation temperature, and time. Optimum conditions for ET were obtained at 143 EU, 12.4 h, and 28 °C. Flour yield for ET and conventionally tempered (CT) wheat were 72.19 ± 0.49% and 68.13 ± 0.05%, respectively. Ash content in ET refined wheat flour significantly reduced by 47.7% in contrast to CT samples. Micrographs and tomographic images revealed the disintegration of globular structure of endosperm and less prominent development of internal cracks in ET kernels. X-ray diffractograms showed the presence of A-type crystals both in ET and CT flour starch (FS), besides traces of V-type crystals in ET-FS. The study established that enzymes possessing different biochemical activities help in inducing synergistic effects on product quality, thus benefiting baking industries. [ABSTRACT FROM AUTHOR]

This study investigated insecticidal activity of Artemisia herba-alba essential oil (EO) against Tribolium castaneum adults and its impacts on wheat flour quality. GC/MS analysis of the EOs of A. herba-alba showed a predominance of β-thujone (27.79%), camphor (22.65%), chrysanthenone (17.97%) and α-thujone (13.56%). Therefore, the median effective concentrations (LC50 value) of Artemisia herba-alba essential oil used for preliminary screening tests were evaluated. Insect mortalities, occupation space conditions and wheat flour quality were investigated after 30 and 60 days of storage period. The results showed that mortality varies depending on occupation space and storage duration, which reached 42.15% and 59.8% after 30 and 60 days of storage, respectively. Furthermore, moisture, ash, gluten, falling number contents were examined according to international standards. Indeed, rheological dough parameters were examined using a Chopin alveograph and according to ISO standards. Results indicated that A. herba-alba essential oil changed wheat flour physicochemical parameters but did not affect dough rheological parameters which correspond to international ISO standards. [ABSTRACT FROM AUTHOR]

Although the economic value of wheat flour is determined by the complement of gluten proteins, these proteins have been challenging to study because of the complexity of the major protein groups and the tremendous sequence diversity among wheat cultivars. The completion of a high-quality wheat genome sequence from the reference wheat Chinese Spring recently facilitated the assembly and annotation of a complete set of gluten protein genes from a single cultivar, making it possible to link individual proteins in the flour to specific gene sequences. In a proteomic analysis of total wheat flour protein from Chinese Spring using quantitative two-dimensional gel electrophoresis combined with tandem mass spectrometry, gliadins or low-molecular-weight glutenin subunits were identified as the predominant proteins in 72 protein spots. Individual spots were associated with 40 of 56 Chinese Spring gene sequences, including 16 of 26 alpha gliadins, 10 of 11 gamma gliadins, six of seven omega gliadins, one of two delta gliadins, and nine of ten LMW-GS. Most genes that were not associated with protein spots were either expressed at low levels in endosperm or encoded proteins with high similarity to other proteins. A wide range of protein accumulation levels were observed and discrepancies between transcript levels and protein levels were noted. This work together with similar studies using other commercial cultivars should provide new insight into the molecular basis of wheat flour quality and allergenic potential. [ABSTRACT FROM AUTHOR]

The use of composite wheat-pea flours is of nutritional interest because their essential amino acid profile is closer to human needs than that of wheat alone. However, composite flours might be more variable than wheat flour alone, so manufacturers need to be able to monitor the quality of the cakes. The effects of the quality of the raw material and cake manufacturing process variables on cake density and shape and crumb color, texture, and cell structure were studied. An experimental design with seven flour quality and processing variables was implemented (56 trials). A multiobjective model was built, and its prediction capacity was validated. It is able to compensate for variations in flour quality by adjusting the levels of the processing variables. [ABSTRACT FROM AUTHOR]

In this study, we sourced 37 commercial flours from 14 mills based on 7 countries and analysed them with a total of 18 methods, generating 90 single analytical values for each flour. The 18 methods were chosen to cover the analytical practice of most European mills and bakery companies, as well as particle charge detection, GlutoPeak and solvent retention capacity as emerging methods. We investigated the relationship between the data from the individual methods, and performed a principal component analysis to describe the structure of the data set and identify the main underlying flour properties. Four principal components accounted for 64.8% of the total variance. They were interpreted as (PC1) starch gelatinization properties, (PC2) hydration properties, (PC3) dough resistance at variable water amount, and (PC4) dough strength at fixed water amount. From the emerging methods, solvent retention capacity (sodium carbonate and water) was highly correlated with PC2, while the GlutoPeak max torque was highly correlated with PC4. [ABSTRACT FROM AUTHOR]

Noodles and Chinese steamed bread (CSB) represent 70% wheat flour consumption in China. However, fresh noodles and CSB are much produced in small workshop and on family basis. The relatively poor and unstable qualities of wheat flour, as well as the short shelf-life of fresh noodles and CSB have significantly retarded the efficient production of traditional staple foods at large scale and industrial level. This review summarizes the food additives, such as salts, vital wheat gluten, hydrocolloids, esters, enzymes, acids and lots of natural products, used to enhance flour quality and retard staling and microbe growth of noodles and CSB. In addition, recent advances focus on the physical treatments and packaging technologies applied in the production of fresh noodles and CSB were also introduced. The findings in this review would provide reference for further explorations toward the industrialization of traditional staple foods. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the efficacy of the essential oil extracted from fresh leaves of Pimenta racemosa in the improvement of fermented fish flour producing technology. Essential oil of Pimenta racemosa was extracted by hydrodistillation and its chemical composition was determined by GC and GC/MS. Different types of fermented fish flours from Lesser African Threadfin (Galeoides decadactylus) were produced by the modification of the traditional processing technology and the introduction of a step of essential oil adjunction during the process. Three different essential oil concentrations (0.5, 1.0 and 2.0 μL g-1) were investigated. Physicochemical, microbiological and nutritional analyzes were performed in order to evaluate the quality of the fermented fish flour produced. Results obtained revealed that the essential oil of Pimenta racemosa investigated has a chemical composition characterized by the presence of myrcene (25.1%), chavicol (7.5%) and eugenol (51.1%). Fermented fish flour produced have a good nutritional potential. However, on the microbiological level, only samples produced by adjunction of essential oil have a low level of microbial contamination, with an absence of pathogenic microorganisms. [ABSTRACT FROM AUTHOR]

Wheat protein disulfide isomerase (wPDI) with oxidoreductase activity, isomerase activity, and chaperone activity catalyzes the formation of disulfide bonds in gluten in vitro; the addition of wild-type wPDI weakened yet the flour processing quality. To develop the potential flour improvers from wPDI, the modified wPDIs were prepared by the biological or chemical method, and their effects on the processing quality of flour in connection with bread making were investigated by farinograph, texture profile analysis, electrophoresis, size exclusion chromatography, and scanning electron microscopy. A truncated protein of wPDI, fragment AB with oxidoreductase, and isomerase activities only was firstly confirmed to exert deteriorative effects similar to wPDI on the dough and bread quality. Then other two modified wPDIs, mPDI and aPDI, were prepared by site-directed mutagenesis and alkylation, respectively. Both mPDI and aPDI considerably retained the chaperone activity of wPDI but completely lost oxidoreductase and isomerase activities. After adding the appropriate amount of mPDI or aPDI, the stability time of dough was significantly prolonged from 3.60 to 4.15 or 4.13 min, respectively. The enhanced gluten network matrix and decreased hardness and chewiness of bread further suggested that dough was strengthened by the treatment of mPDI or aPDI. Moreover, the formation of gluten network was facilitated by the modified wPDIs with chaperone activity only for the increase amount of gluten macropolymer and the decrease content of SDS-soluble gluten. Consequently, mPDI and aPDI are valid candidates of flour improvers in food industry. [ABSTRACT FROM AUTHOR]

In this work, we evaluated the effects of nine commercial enzymes-fungal (AMY-F), bacterial (AMY-B), and maltogenic (AMY-M) α-amylases, fungal (XYL-F) and bacterial (XYL-B) xylanases, glucose oxidase (GOX), laccase (LAC), lipase (LIP), and transglutaminase (TG) on the rheological properties of common wheat flour. Falling Number (FN), farinography, and alveography analysess were carried out varying the enzyme concentrations from 25 to 833 U kg, aiming to reach baking quality. α-Amylases affected mainly the farinographic properties, reducing the water absorption (WA) and stability time (ST). AMY-B was the most effective enzyme to adjust the FN, needing 150 U kg, while for AMY-F and AMY-M, it was necessary 583 U kg. In all tests, XYL-B was more efficient than XYL-F, but both improved the W value and P/ L ratio. At 25 U kg, GOX increased the development time (DT), as well as the ST and the P/ L ratio. LAC, which is not a commonly used enzyme, significantly improved the ST and W values, being an interesting oxidant agent. Moreover, the ideal enzyme concentrations determined were compared with those suggested by the suppliers, with under and over dosages observed, especially for α-amylases and xylanases. [ABSTRACT FROM AUTHOR]

Although it is well known that low-molecular-weight glutenin subunits (LMW-GS) from wheat affect bread and noodle processing quality, the function of specific LMW-GS proteins remains unclear. It is important to find the genes that correspond to individual LMW-GS proteins in order to understand the functions of specific proteins. The objective of this study was to link LMW-GS genes and haplotypes characterized using well known Glu-A3, Glu-B3, and Glu-D3 gene-specific primers to their protein products in a single wheat variety. A total of 36 LMW-GS genes and pseudogenes were amplified from the Korean cultivar Keumkang. These include 11 Glu-3 gene haplotypes, two from the Glu-A3 locus, two from the Glu-B3 locus, and seven from the Glu-D3 locus. To establish relationships between gene haplotypes and their protein products, a glutenin protein fraction was separated by two-dimensional gel electrophoresis (2-DGE) and 17 protein spots were analyzed by N-terminal amino acid sequencing and tandem mass spectrometry (MS/MS). LMW-GS proteins were identified that corresponded to all Glu-3 gene haplotypes except the pseudogenes. This is the first report of the comprehensive characterization of LMW-GS genes and their corresponding proteins in a single wheat cultivar. Our approach will be useful to understand the contributions of individual LMW-GS to the end-use quality of flour. [ABSTRACT FROM AUTHOR]

Improvement of flour quality is one of the main objectives in the process of wheat breeding. It is supposed that wild emmer wheat can provide a lot of genetic variants of the endosperm storage proteins in enhancing bread-making quality. However, the flour quality of wild emmer wheat itself, which is generally believed to be poor, is lack of awareness yet. In this work, dough rheological properties of 27 accessions of wild emmer wheat were intensively analyzed through the micro-doughlab. The results showed that the mean values of water absorption (WA), development time, stability time (ST), and degree of softening (four dough rheological parameters) for all the samples were 77.2 %, 1.73, 1.68 min and 116.6 BU, respectively. Surprisingly, the coefficient of variation of ST was apparently higher than those of the other three listed parameters, indicating that there may be a large difference among the flour quality of wild emmer wheat. Based on the four dough rheological parameters mentioned above, the cluster analysis of the 27 accessions of wild emmer wheat revealed good flour quality in some test materials, while majority of them showed poor property. Typically, two accessions of TD-129 and TD-51, with significantly different flour quality, are selected and systematically analyzed to deeply understand the flour quality of wild emmer wheat. It is exciting to find that the main quality parameters of TD-129 reach the normal level or even the strong gluten quality in absence of wheat D genome, with the values of WA, ST, Mid-line peak time, angle of descent and gluten index reaching 74.55 %, 9.55, 2.63 min, 12° and 46.5 %, respectively. These results imply that the endosperm storage proteins of TD-129 might contain valuable high-quality genes, which could be transferred to bread wheat in an attempt to improve baking quality. [ABSTRACT FROM AUTHOR]

Jet milling is an ultragrinding process in order to produce superfine powders with increased functionalities. The effect of milling pressure, feed rate, vibration rate of feeder, and feedback of jet milling on whole wheat flour functionality and the potential of those flours for breadmaking with the goal of improving bread quality and digestibility were investigated. Increasing milling pressure (from 4 to 8 bar), decreasing feed rate (from 0.67 to 5.18 kg/h), and/or using recirculation augmented the severity of the process and reduced flour particle size from 84.15 to 17.02 μm. Breakage of aleurone particle layer and the reduction of particle size in jet milled flours were detected using scanning electron microscopy (SEM). Ash and protein content did not change after jet milling. However, total fiber content and digestible starch increased from 13.01 to 14.72 % and from 33.80 to 43.23 mg/100 mg, respectively, when subjected to jet milling at 8-bar air pressure. Mixolab® data indicated that water absorption increased from 64.1 to 68.0 %, while pasting temperature decreased from 63.4 to 66.1 °C owing to the milling intensity. Referring to bread, jet milled flour addition reduced the specific volume from 2.50 to 1.90 cm/g, luminosity from 60.48 to 55.87, and moisture content from 35.78 to 33.49 %, and increased crumb hardness from 707 to 1808 g. Jet milled breads presented a slight decrease in estimated glycemic index ( eGI) (from 86 to 81), suggesting that jet milling treatment could also have nutritional benefits. [ABSTRACT FROM AUTHOR]

Wheat (Triticum aestivum L.) variety mixtures represent a relatively unexplored avenue for maintaining yield and improving flour quality. A field experiment was conducted to examine the responses of three spring wheat varieties in pure variety and in variety mixtures under continuous cropping in Northeast China. Three modern spring wheat varieties, along with a three-variety mixture and a two-variety mixture of equal proportions, were planted during the growing seasons of 2006 to 2009. The mixtures were chosen mainly to have complementary traits of yield potential and grain quality. Wheat yield was not affected by continuous cropping but by growing conditions, varieties and variety mixture. Yield stability of 3-variety mixture exceeded that of the pure varieties. The 3-variety mixture consistently out-yielded the means of the respective components (mid-components), with a mean advantage of 0.17 t ha-1 over the different growing conditions. Variety mixture offers greater yield advantages over lower-yield but good-quality variety and improves dough rheological properties and some hemical properties over the higher-yield variety. The 1:1:1 variety mixtures have greater environmental plasticity and potential application in improving flour quality than pure varieties and are therefore recommended for use to Northeast China's wheat growers even in the absence of severe disease. [ABSTRACT FROM AUTHOR]

Many of the unique properties of wheat flour are derived from seed storage proteins such as the α-gliadins. In this study these α-gliadin genes from diploid Triticeae species were systemically characterized, and divided into 3 classes according to the distinct organization of their protein domains. Our analyses indicated that these α-gliadins varied in the number of cysteine residues they contained. Most of the α-gliadin genes were grouped according to their genomic origins within the phylogenetic tree. As expected, sequence alignments suggested that the repetitive domain and the two polyglutamine regions were responsible for length variations of α-gliadins as were the insertion/deletion of structural domains within the three different classes (I, II, and III) of α-gliadins. A screening of celiac disease toxic epitopes indicated that the α-gliadins of the class II, derived from the Ns genome, contain no epitope, and that some other genomes contain much fewer epitopes than the A, S(B) and D genomes of wheat. Our results suggest that the observed genetic differences in α-gliadins of Triticeae might indicate their use as a fertile ground for the breeding of less CD-toxic wheat varieties. [ABSTRACT FROM AUTHOR]

Interest is growing in the relocalization of staple crops, including wheat, in western Washington (WWA), a nontraditional wheat-growing area. Commercial bakers are potentially important food chain intermediaries in the case of relocalized wheat production. We conducted a mail survey of commercial bakers in WWA to assess their interest in sourcing wheat/flour from WWA, identify the characteristics of bakeries most likely to purchase wheat/flour from WWA, understand the factors important to bakers in purchasing regionally produced wheat/flour, and identify perceived barriers to making such purchases. Sixty-one percent of survey respondents were interested in purchasing WWA wheat/flour. Bakers who used retail strategies to market their products were more likely to be interested in WWA wheat/flour compared to those not using retail methods. Bakers' current purchases of Washington wheat/flour were not related to their interest in purchasing WWA flour. The most important factors bakers would consider in purchasing regionally produced wheat/flour were consistency of flour quality, quality of flour, and reliability of supply. Cost was the most frequently mentioned barrier to the purchase of regionally produced wheat/flour. Our results are relevant for other areas attempting to reconnect grain producers, commercial bakers, and consumers in mutually beneficial ways. [ABSTRACT FROM AUTHOR]

The occurrence of late maturity alpha-amylase (LMA) was investigated using two doubled haploid wheat populations segregating for the dwarfing gene Rht- D1b and the 1B/1R translocation. Genotypes were assessed in the field and in controlled environments where a cold-shock treatment was used to induce LMA. Results from field-grown genotypes from the cross Spark × Rialto suggest that the absence of Rht- D1b or the presence of the 1B/1R translocation increases the expression of LMA.These two genetic factors were found to act independently and to have a positive interaction (complementary epistasis). In Option × Potent genotypes fixed for Rht- D1b, the 1B/1R effect was similar to that seen in the equivalent Spark × Rialto genotypes. Under controlled environment conditions, genotypes with the 1B/1R translocation showed a higher occurrence of LMA under both control and cold-shock conditions. 1B/1R was present in the majority of genotypes expressing LMA under control and cold-shock conditions. The results point to the novel finding that the 1B/1R translocation increases the expression of alpha-amylase in LMA-prone germplasm independently of effects of Rht- D1b, whereas previously it had been thought to act by a modification of the Rht- D1b effect. [ABSTRACT FROM AUTHOR]

Wild tall wheatgrass ( Lophopyrum elongatum L., 2 x = 14) is an important resource for improving bread wheat ( Titicum aestivum L.), including HMW-GS and LMW-GS relevant to end-use quality of the wheat flour. A set of 14 distinct sequences were amplified from the genomic DNA of the tall wheatgrass, using degenerate primers targeted at Glu-3, the locus containing the genes encoding the low-molecular weight glutenin subunits (LMW-GS). Three sequences contained an internal stop codon and were classified as pseudogenes. The other 11 all consisted of a single intron-less intact open-reading frame. An alignment of deduced protein sequences showed that the primary structure of all 11 sequences was similar to that of wheat and other wheat-related grass Glu-3 genes. All 11 sequences carried the 14 amino acid residue N-terminal motif MESNIIISFLK/RPWL, and were classified as LMW-m genes, based on the identity of the first amino acid of the mature protein. All but one of the sequences contained seven cysteine residues (the exception had 6). Their repetitive domain differs significantly from that present in Glu-3 genes isolated from the close relative intermediate wheatgrass ( Thinopyrum Intermedium, 6 x). A phylogenetic analysis showed that the tall wheatgrass sequences were closely related to those of the intermediate wheatgrass, but only distantly so to those from decaploid tall wheatgrass. One of the 11 LMW-GS peptides with a free-cysteine residue was heterologously expressed in E. coli and purified in sufficient scale to perform a flour supplementation test. This showed that the dough strength of bread wheat flour was significantly increased by the presence of the tall wheatgrass LMW-GS. [ABSTRACT FROM AUTHOR]

Gliadins account for about 40–50% of the total proteins in wheat seeds and play an important role in the nutritional and processing quality of flour. Usually, gliadins can be divided into α-(α/β), γ-, and ω-groups, whereas the low-molecular-weight (LMW) gliadins are novel seed storage proteins. The low-molecular-weight glutenin subunits (LMW-GSs) are also designated as gliadins in a few publications. The genes encoding gliadins are mainly located on the short arms of group 6 and group 1 chromosomes, and not evenly distributed. Repetitive sequences cover most of the uncoding regions, which attributed greatly to the evolution of wheat genome. The primary structure of each gliadin is divided into several domains, and the long repetitive domains consist of peptide motifs. Conserved cysteine residues mainly form intramolecular disulfide bonds. The rare potential intermolecular disulfide bonds and the long repetitive domains play an important role in the quality of wheat flour. There is a general idea that gliadin genes, even prolamin genes, have a common origin and subsequent divergence leads to gene polymorphism. The γ-gliadins are considered to be the most ancient of the wheat prolamin family. Several elements in the 5′-flanking (e.g., CAAT and TATA box) and the 3′-flanking sequences have been detected, which has been shown to be necessary for the proper expression of gliadins. [ABSTRACT FROM AUTHOR]

Hexaploid tritordeum is an amphiploid derived from the cross between Hordeum chilense and durum wheat. This amphiploid has shown potential for bread making, which has been associated to the prolamins from H. chilense. The role of each prolamin subunit on the gluten strength in tritordeum has been evaluated. Advanced progenies from two hexaploid tritordeum crosses were analysed for prolamins composition and gluten strength. Six loci were found for the prolamins synthesised at the Hch genome, which showed significant effects on gluten strength. Although these tritordeum lines represent only a small proportion of the genetic variability available in the development programme for this new crop, a certain degree of variation for prolamins composition was detected. In fact, up to three allelic variants have been detected for some loci, which have shown different effect on gluten strength in tritordeum. Each of these six loci appeared on the same linkage group that corresponded to chromosome 1Hch. The search of new variants for these loci could be useful for tritordeum quality breeding and, using tritordeum as a bridge species, this genetic variability could be introgressed into bread wheat. [ABSTRACT FROM AUTHOR]

Two advanced lines (BAd7-209 and BAd7-213) with identical high-molecular-weight glutenin subunit composition were obtained via wide hybridization between low-gluten cultivar chuannong16 (CN16) and wild emmer D97 (D97). BAd7-209 was better than BAd7-213, and both of them were much better than CN16 in a dough quality test. We found that BAd7-209 had more abundant and higher expression levels of low-molecular-weight glutenin subunit (LMW-GS) proteins than those of BAd7-213. Twenty-nine novel LMW-GS genes at Glu-A3 locus were isolated from BAd7-209, BAd7-213 and their parents. We found that all 29 LMW-GS genes possessed the same primary structure shared by other known LMW-GSs. Twenty-seven genes encode LMW-m-type subunits, and two encode LMW-i-type subunits. BAd7-209 had a higher number of LMW-GS genes than BAd7-213, CN16, and D97. Two wild emmer genes MG574329 and MG574330 were present in the two advanced lines. Most of the LMW-m-type genes showed minor nucleotide variations between wide hybrids and their parents that could be induced through the wide hybridization process. Our results demonstrated that the wild emmer LMW-GS alleles could be feasibly transferred and integrated into common wheat background via wide hybridization and the potential value of the wild emmer LMW-GS alleles in breeding programs designed to improve wheat flour quality. [ABSTRACT FROM AUTHOR]