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Background and Objectives: High‐molecular‐weight glutenin subunits (HMW‐GSs) composition has a significant influence on wheat gluten strength and product quality. Flour protein content and gluten strength required for making soft‐bite white salted noodles (WSNs) are well established, whereas the association of HMW‐GS composition with WSN quality is poorly understood. Eastern US soft winter (ESW) wheat varieties carrying diverse HMW‐GS profiles were evaluated for protein characteristics and WSN‐making quality and compared to those of commercial noodle flours (CNFs) to identify HMW‐GSs desirable for making noodles. Findings: Subunit 2* showed associations with low cooking yield and high hardness of cooked WSN. ESW wheat varieties carrying subunits 2 + 121 produced WSN with higher cooking loss, and lower hardness and tensile force than those carrying subunits 5 + 10, 2 + 12, or 2 + 10. The 1BL/1RS translocation exhibited an association with increased adhesiveness of WSN. Conclusions: ESW wheat varieties carrying one of three HMW‐GS profiles, (2*, 7* + 8, 5 + 10), (2*, 7 + 9, 5 + 10) or (2*, 13 + 16, 2 + 12), produced WSN of comparable quality to those prepared from CNFs. Significance and Novelty: The determination of HMW‐GS composition would be an effective tool for the identification and development of ESW wheat varieties possessing protein characteristics suitable for making WSN. [ABSTRACT FROM AUTHOR]

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

Background and Objectives: Soft‐textured wheat with low damaged starch content, low product discoloration, and varying protein strength has the potential to be suitable for making tortillas if the required flour characteristics are known and selected for. Eastern US soft winter (ESW) wheat varieties were evaluated to identify the characteristics required for making tortillas in comparison to five commercial tortilla flours (CTFs). Findings: ESW wheat flours had lower protein, damaged starch and ash contents, and polyphenol oxidase activity than CTFs and produced larger and brighter‐colored tortillas. Lactic acid solvent retention capacity (LA‐SRC) showed a strong association with tortilla quality attributes. Seven ESW wheat flours with LA‐SRC greater than 115.6% produced tortillas comparable with CTF tortillas in rollability scores. Conclusions: ESW wheat, with high protein content and strength, appears to be suitable for making tortillas. The lower damaged starch content and polyphenol oxidase activity in ESW wheat when compared with hard wheat flour would be advantageous because ESW wheat would require less water for dough preparation and would produce larger and brighter‐colored tortillas. Significance and Novelty: These results prove that the selected ESW wheat flours are desirable for making tortillas and provide guidance for selecting ESW wheat for making tortillas. [ABSTRACT FROM AUTHOR]

Partial waxy wheat (Triticum aestivum L.) with reduced starch amylose content is potentially desirable for making bread with maintained moistness and extended shelf life and noodles with improved sensory acceptance. The USDA‐ARS developed and released 12 soft red winter (SRW) partial waxy wheat germplasms—SWQL‐K‐A‐1 (Reg. no. GP‐1077, PI 702623), SWQL‐K‐B‐1 (Reg. no. GP‐1080, PI 702626), SWQL‐K‐D‐1 (Reg. no. GP‐1082, PI 702628), SWQL‐K‐AB‐1 (Reg. no. GP‐1078, PI 702624), SWQL‐K‐AD‐1 (Reg. no. GP‐1079, PI 702625), SWQL‐K‐BD‐2 (Reg. no. GP‐1081, PI 702627), SWQL‐W‐A‐5 (Reg. no. GP‐1083, PI 702629), SWQL‐W‐B‐1 (Reg. no. GP‐1086, PI 702633), SWQL‐W‐D‐2 (Reg. no. GP‐1088, PI 702636), SWQL‐W‐AB‐4 (Reg. no. GP‐1084, PI 702630), SWQL‐W‐AD‐2 (Reg. no. GP‐1085, PI 702631), and SWQL‐W‐BD‐1 (Reg. no. GP‐1087, PI 702634)—by the introgression of one or two null alleles at the Wx loci from a soft spring waxy wheat germplasm to two SRW wheat cultivars. Twelve partial waxy wheat germplasms were selected from backcross‐four or backcross‐five derivatives of SRW wheat cultivars 'Kristy' and 'Wilson' (99ID490/5*Kristy and 99ID490/6*Wilson, respectively) by marker‐assisted selection. The kernel hardness of partial waxy wheat germplasms in Kristy and Wilson backgrounds ranged from 62.7 to 64.3 and from 28.4 to 31.7, respectively, whereas that of the corresponding wild type was 58.6 and 30.3, respectively. Amylose contents of isolated starches ranged from 23.9% to 25.8% in single‐null partial waxy wheat germplasms, from 18.4% to 24.3% in double‐null partial waxy wheat germplasms, and from 26.8% to 27.1% in parents and wild types. These partial waxy wheat germplasms would be useful for the development of SRW partial waxy wheat cultivars adapted to the eastern region of the United States and extending the use of SRW wheat in products that require a reduced starch amylose content. Core Ideas: Twelve soft red winter partial waxy wheat germplasms were developed.Each germplasm carries one or two null alleles at the Wx loci.Starch amylose content of the germplasms ranges from 18.4% to 25.8%. [ABSTRACT FROM AUTHOR]

Kentucky's wheat (Triticum aestivum L.) crop is planted into a rotation in which corn (Zea mays L.) is followed by wheat, which is followed by double‐crop soybean [Glycine max (L.) Merr.]. The causal agent of Fusarium head blight (FHB), Fusarium graminearum Schwabe, overwinters in corn stubble; thus, the Kentucky wheat crop is always at risk for FHB. The preeminent goal of the University of Kentucky wheat breeding program is releasing FHB‐resistant winter wheat cultivars. 'Pembroke 2021' (Reg. no. CV‐1198, PI 701381) is an early‐maturing, semi‐dwarf, soft red winter wheat cultivar developed and released in 2020 by the Kentucky Agricultural Experiment Station for FHB resistance, high yield and test weight potential, and lodging resistance. Pembroke 2021, tested as KY 07C‐1145‐94‐12‐5, was developed from the cross 'IL99‐15867'/B990081//KY97C‐0554‐04‐05. The pedigree of the KY parent is VA94‐54‐549/Roane//Kristy. Pembroke 2021 was named for the Pembroke silt loam soil series prevalent in the main wheat‐producing area of Kentucky. Pembroke 2021 was selected from F4:5 head rows using a modified bulk breeding method; selected rows carried the resistance allele at the following FHB resistance quantitative trait loci: 1B Jamestown, 1A Neuse, 4A Neuse, and 3B Massey. Pembroke 2021 was tested in Kentucky in multi‐location replicated yield trials, the Uniform Eastern Soft Red Winter Wheat Nursery, the Mason‐Dixon nursery, the Uniform Northern Winter Wheat Scab Nursery, and the Kentucky Wheat Variety Trial. Core Ideas: Scab resistance is essential in wheat cultivars grown in Kentucky.Small‐effect scab resistance QTL can be pyramided to confer acceptable resistance.Low deoxynivalenol levels are still the best indicator of effective scab resistance. [ABSTRACT FROM AUTHOR]

Background And Objectives: The genetic backgrounds and growing conditions of eastern U.S. soft winter (ESW) wheat vary widely and thus produce grains of diverse quality characteristics, which encompass those required for making soft‐bite white salted noodles (WSN). However, these characteristics have yet to be identified and cataloged. The grain and flour characteristics and WSN making quality of 25 ESW wheat varieties and four commercial noodle flours (CNFs) were analyzed to identify grain and flour characteristics desirable for making WSN. Findings: Kernel hardness, protein content, and gluten strength‐related parameters of ESW wheat were significantly associated with WSN cooking and textural properties, while damaged starch content was the major determinant of WSN adhesiveness. A total of 9 out of 25 ESW wheat flours exhibited protein characteristics, WSN color and textural properties that closely matched to those of CNFs. Conclusions: ESW wheat varieties with kernel hardness of 16.0–45.4, damaged starch content of 1.9%–4.4%, flour protein content of 8.6%–10.2%, sodium dodecyl sulfate sedimentation volume of 30.4–41.6 ml and lactic acid solvent retention capacity of 115.6%–142.7% were identified to produce WSN of comparable quality to those of CNFs. Significance and Novelty: This research provides wheat breeders and noodle manufacturers with guidance for choosing ESW wheat breeding lines and varieties suitable for noodle production. [ABSTRACT FROM AUTHOR]

Background and Objectives: The experimental baking test is lengthy, low in throughput and not appropriate for evaluating the large number of wheat flours for baking cakes. To explore effective and efficient tools for the estimation of wheat grain and flour quality for making cakes, grain, flour, and batter characteristics were analyzed and their relationships with cake quality parameters were determined. Findings: Kernel hardness and solvent retention capacities (SRCs) exhibited negative relationships with cake volume. The flow distances and rapid visco analyzer viscosities of flour–water and flour–sucrose batters effectively differentiated wheat flour of varying characteristics, and showed significant relationships with cake volume. Conclusions: SRCs and flour–water and flour–sucrose batter viscosities are associated with cake volume and could effectively estimate flour quality for baking cakes. Low kernel hardness and low solvent absorption/retention of flour are desirable for baking cakes. Flour–water and flour–sucrose batters that are less viscous and more fluid produce cakes with higher volumes. Significance and Novelty: The identification of grain, flour, and batter characteristics as effective estimates of cake baking quality would greatly benefit breeders in the screening of breeding lines and millers and bakers in the selection of wheat grain flour for baking cakes. [ABSTRACT FROM AUTHOR]

In recent years, stripe rust has become an increasingly problematic disease affecting wheat (Triticum aestivum L.). Although stripe rust resistance genes Yr28 and YrAS2388R have been successfully transferred from Aegilops tauschii Coss. to hexaploid wheat, these genes have not been widely used for stripe rust resistance breeding largely due to a lack of publicly available and well‐adapted germplasm. Here we describe U6719‐004 (Entry 538 of D‐genome nested association mapping population, Reg. No. MP‐14, NSL 536301 MAP), a hexaploid wheat germplasm carrying YrAS2388R stripe rust resistance derived from Ae. tauschii accession TA1718 that is well adapted to U.S. wheat production environments. U6719‐004 (KS05HW14‐3/3/KS05HW14‐3/TA1718//KS05HW14‐3) was developed using a combination of direct hybridization of TA1718 with the hard white winter wheat line KS05HW14‐3 followed by two rounds of backcrossing and three generations of single seed descent. U6719‐004 stripe rust resistance was characterized under controlled and natural conditions. Using gene‐based markers, TA1718 and U6719‐004 were confirmed to be YrAS2388R carriers. Grain yield for U6719‐004 was evaluated in 11 year‐by‐location environments across the United States. Grain quality parameters were measured in four year‐by‐location environments. Compared with the recurrent wheat parent KS05HW14‐3 and locally adapted check cultivars, the Ae. tauschii introgression had little to no impact on U6719‐004 grain yield or quality. The availability of U6719‐004 will enable the use of YrAS2388R for stripe rust resistance breeding efforts. Core Ideas: The hexaploid wheat germplasm U6719‐004 carries stripe rust resistance gene YrAS2388R.U6719‐004 is broadly adapted to wheat production environments of the United States.U6719‐004 has acceptable grain yield and grain quality. [ABSTRACT FROM AUTHOR]

Soft red winter wheat (SRWW) (Triticum aestivum L.) production in the southeastern United States is affected by biotic and abiotic stresses that can result in yield losses and reduced acreage. Developing new cultivars with high yield, good resistance to predominant pests, and acceptable quality to maximize value in regional markets is needed. The University of Georgia (UGA) SRWW breeding program, in collaboration with institutions in the region including the Southern UNiversities GRAINS (SUNGRAINS) programs, is responding to these challenges by developing and releasing superior cultivars adapted to the region. 'GA 08535‐15LE29' (Reg. no. CV‐1191, PI 693269) SRWW cultivar was developed and released by the UGA College of Agricultural and Environmental Sciences and licensed to Uni South Genetics seed company in 2018 as USG 3640. GA 08535‐15LE29 is well adapted to Georgia and the U.S. southeast region with high yield and good resistance to leaf (Puccinia triticina Erikss.) and stripe (P. striiformis Westend.) rusts, Fusarium head blight (caused by Fusarium graminearum Schwabe), powdery mildew (Erisyphe graminis), and Soil‐borne wheat mosaic virus (SBWMV) diseases. GA 08535‐15LE29 showed moderate field resistance to Hessian fly [Mayetiola destructor (Say)]. GA 08535‐15LE29 has Sbm1 and Yr17/Lr37/Sr38 for resistance to SBWMV and rust diseases and has good grain volume weight and acceptable milling and baking qualities. Core Ideas: GA 08535‐15LE29 was developed by the University of Georgia in collaboration with SUNGRAINS.GA 08535‐15LE29 is well adapted to Georgia and the U.S. Southeast.GA 08535‐15LE29 is resistant to prevalent diseases (e.g., rusts) and insects (e.g., Hessian fly).GA 08535‐15LE29 possesses Sbm1 and Yr17/Lr37/Sr38 genes/QTL. [ABSTRACT FROM AUTHOR]

Waxy wheat carries null alleles at the three Wx loci encoding the granule‐bound starch synthase I and produces endosperm starch composed of mostly amylopectin with less than 5% amylose. The USDA‐ARS developed and released 10 soft red winter (SRW) waxy wheat germplasm lines, SWQL‐K‐ABD‐1, SWQL‐K‐ABD‐2, SWQL‐K‐ABD‐3, SWQL‐K‐ABD‐4, SWQL‐K‐ABD‐5, SWQL‐W‐ABD‐1, SWQL‐W‐ABD‐2, SWQL‐W‐ABD‐3, SWQL‐W‐ABD‐4, SWQL‐W‐ABD‐5 (Reg. no. GP‐1061 to Reg. no. GP‐1070, PI 698615 to PI 698624), by the introgression of the null alleles at the Wx loci from a soft spring waxy wheat germplasm to two SRW wheat cultivars adapted to the eastern region of the United States. Ten waxy wheat germplasm lines were selected from BC4 or BC5 derivatives of the SRW wheat cultivars 'Kristy' and 'Wilson' (99ID490/5*Kristy and 99ID490/6*Wilson). The kernel hardness and starch amylose content of 10 SRW waxy wheat germplasm lines ranged from 34.1 to 63.1 and 2.5–7.2%, respectively, while those of wild types and SRW wheat parents carrying the functional alleles at the three Wx loci ranged from 33.9 to 60.4 and 26.8–27.0%, respectively. The starch of the waxy wheat germplasm lines exhibited a lower pasting temperature, higher peak viscosity, and lower setback value than the corresponding wild‐type wheat starch. These waxy wheat germplasm lines would be useful for the development of SRW wheat cultivars carrying different null alleles at the Wx loci that are adapted to the eastern region of the United States. Core Ideas: Ten soft red winter waxy wheat germplasm lines were developed.They derived from BC4 or BC5 of the cultivars 'Kristy' and 'Wilson'.Starch amylose content of the germplasm lines ranges from 2.5 to 7.2%. [ABSTRACT FROM AUTHOR]

In Georgia and the southeast region of the United States, acreage of soft red winter wheat (SRWW) (Triticum aestivum L.) has decreased in recent years. There is an urgent need to release new cultivars with high yield potential, resistance to yield‐limiting diseases and insects, and good baking quality to maximize value in regional markets. To address this, the SRWW breeding program at the University of Georgia (UGA), in collaboration with the SUNGRAINS breeding programs, developed 'GA JT141‐14E45' (Reg. no. CV‐1183, PI 689519), a SRWW cultivar released by the UGA College of Agricultural and Environmental Sciences and licensed to AGSouth (AGS) Genetics as AGS 3030. GA JT141‐14E45 is widely adapted to the U.S. Southeast, having high yield, good resistance to diseases such as leaf rust, stripe rust, powdery mildew, and Soil‐borne wheat mosaic virus (SBWMV) and to current biotypes of Hessian fly (Mayetiola destructor Say). It has good resistance to Fusarium head blight (FHB) or scab. GA JT141‐14E45 has good grain volume weight and acceptable milling and baking quality. GA JT141‐14E45 was derived from the cross of 'AGS 2026'/'Jamestown'. Jamestown was used in the cross mainly for its resistance to FHB (FHB QTL 1A‐Neuse and 1B‐Jamestown). AGS 2026 is a UGA cultivar released in 2007 with very good disease resistance to rusts (Yr17/Lr37/Sr38), Hessian fly resistance (H13), and excellent yield. [ABSTRACT FROM AUTHOR]

Background and objectives: Wheat bran delivers many nutritional benefits to consumers but negatively affects dough mixing properties, subsequently decreasing product quality and acceptability. The effects of autoclaving, roasting, jet cooking, extrusion, puffing, and high‐temperature–high‐pressure (HTHP) cooking of wheat bran on its physical and functional properties and on dough mixing properties of whole wheat meal (WWM), prepared by blending flour and bran, were determined to identify appropriate bran pretreatment methods. Findings: Water absorption index, water retention capacity, and soluble dietary fiber (SDF) content of bran significantly increased by 0.3–1.0 g/g, 0.2–1.6 g/g, and 0.6%–1.7%, respectively, with all treatments. Bulk density and total phenolic content (TPC) of autoclaved, extruded, and HTHP‐cooked brans increased by 0.19–0.23 g/ml and 1.2–1.5 mg/g, respectively, while those of roasted and jet‐cooked brans decreased by 0.02–0.32 g/ml and 0.5–0.6 mg/g, respectively. Only extruded bran significantly increased midline peak time (MPT) of WWM by 0.5 min. Conclusions: Extrusion was most effective at increasing the TPC, SDF content, and bulk density of bran and the MPT of WWM. Significance and novelty: The results catalog the changes in bran functional properties with each treatment and allow food manufacturers to identify the treatments that enhance bran characteristics necessary for making improved quality whole wheat foods. [ABSTRACT FROM AUTHOR]

Soft red winter wheat (SRWW) (Triticum aestivum L.), historically a major crop in Georgia and the U.S. Southeast (SE) region, has been challenged by numerous biotic and abiotic constraints resulting in decreased hectarage in recent years. Hence, an urgent need exists to release new cultivars with high yield potential, good resistance to predominant diseases and insects, and acceptable quality attributes to capture and maximize value in regional markets. The SRWW breeding program at the University of Georgia (UGA), in collaboration with the Southeastern University GRAINS (SUNGRAINS) breeding programs, is responding to these challenges by developing and releasing superior SRWW cultivars adapted to Georgia and the SE wheat region. 'GA 07353‐14E19' (Reg. no. CV‐1179, PI 689520), a SRWW cultivar developed by the UGA small grains breeding program, was released by the UGA College of Agricultural and Environmental Sciences and licensed to Stratton Seed Company in 2017 as GO WHEAT 2032. GA 07353‐14E19 is adapted to the SE region with high yield, good resistance to prevalent diseases, including leaf and stripe rusts, Fusarium head blight, powdery mildew, and Soil‐borne wheat mosaic virus. GA 07353‐14E19 also showed good resistance to current biotypes of Hessian fly. GA 07353‐14E19 possesses the H13, Sbm1, and Yr17–Lr37–Sr38 genes that protect it against the above pests. It has very good grain volume weight and good milling and baking quality as a SRWW. [ABSTRACT FROM AUTHOR]

Soft red winter wheat (SRWW) (Triticum aestivum L.) is a major crop in Georgia and the U.S. Southeast (SE) region. Hence, new cultivars with high yield potential, high resistance levels to predominant pests, and adequate quality parameters are required to capture and maximize regional market values. Therefore, the University of Georgia SRWW breeding program in collaboration with the SUNGRAINS breeding programs, aims to develop and release SRWW cultivars adapted to Georgia and the SE wheat region with high yield, quality, and pest resistance. 'GA 051207‐14E53' SRWW (Reg. no. CV‐1168, PI 689518) was developed and released by the University of Georgia and licensed to AGSouth Genetics Company in 2017 under the name AGS 3040. GA 051207‐14E53 is well adapted to Georgia and the SE region. It has high yield and high resistance to leaf rust, stripe rust, and Soil‐borne wheat mosaic virus. It has medium resistance to powdery mildew and to biotypes C and O of Hessian fly and is resistant to biotypes B and L. GA 051207‐14E53 has good Fusarium head blight resistance. GA 051207‐14E53 possesses H9, Sbm1, and the 2NS:2AS alien introgression from Aegilops ventricosa Tausch, having the Yr17/Lr37/Sr38 genes that protect it against these pests. Grain volume weight and milling and baking qualities of GA 051207‐14E53 are good and meet the SRWW grade standards. [ABSTRACT FROM AUTHOR]

'GA06343‐13E2 (TX‐EL2)' (Reg. no. CV‐1172, PI 695071), a medium‐height, medium‐maturing soft red winter wheat (Triticum aestivum L.) (SRWW), was jointly released by Texas A&M AgriLife Research and the University of Georgia Agricultural Experiment Station in 2019. GA06343‐13E2 (TX‐EL2) was released based on merits of its wide area of adaptation and above‐average grain yield in Texas in particular and the Gulf Atlantic SRWW growing areas in general, in addition to average grain volume weight, good leaf rust and stripe rust resistance, and good end‐use quality characteristics. GA06343‐13E2 (TX‐EL2) was derived from the cross GA011638‐G1/GA961592‐8//GA991336‐47 made at the University of Georgia. The pedigree of GA011638‐G1 is GA01034 ('AGS 2000'*3/96667)/AGS 2000. The pedigrees of GA961592‐8 and GA991336‐47 are GA951329 (GA88129‐32‐3‐5/GA87467‐14‐1‐14‐1)/GA88127‐1‐3‐3 and GA92432‐21‐5‐2/GA981622 [AGS 2000/Pioneer '26R61' (XW663)], respectively. Authorized seed classes of GA06343‐13E2 (TX‐EL2) in the United States will be breeder, foundation, registered, and certified. We will submit GA06343‐13E2 (TX‐EL2) for U.S. Plant Variety Protection with the certification option. [ABSTRACT FROM AUTHOR]

The release of soft red winter wheat (Triticum aestivum, L.) germplasm lines VA11DH‐P46xTrib‐28 (Reg. no. GP‐1048, PI 691656), VA11DH‐P46xTrib‐99 (Reg. no. GP‐1049, PI 691657), and VA11DH‐P46xTrib‐103 (Reg. no. GP‐1050, PI 691658) is intended to provide breeders with genetic material having exceptional milling and baking quality performance. The quantitative nature of milling and baking performance makes improvement and early generation selection difficult. Marker assisted and genomic selection breeding schemes can be improved by introducing breeding material with superior end‐use quality and use of known predictive DNA markers. These three lines have acceptable agronomic performance with grain yields (4605–5733 kg ha−1) similar to or higher than those of Pioneer '26R46' (4568 kg ha−1). The lines have exceptional milling and baking performance with mean flour yields (733–736 g kg−1), softness equivalence (550–573 g kg−1), flour protein (89–94 g kg−1), solvent retention capacity for lactic acid (1162–1189 g kg−1) and sodium carbonate (672–697 g kg−1), and cookie diameters (19.1–19.5 cm) that are better than or similar to (p <.05) those of Pioneer 26R46 (721 g kg−1, 531 g kg−1, 93 g kg−1, 1221 g kg−1, 703 g kg−1, and 18.9 cm). [ABSTRACT FROM AUTHOR]

BACKGROUND The significance of high‐molecular‐weight glutenin subunits (HMW‐GSs) and rye translocations, and their associations with gluten strength for hard wheat used for making bread has been understood well, but remains poorly understood for soft wheat used for making cookies. The influences of HMW‐GSs and rye translocations on the dough‐mixing properties and cookie‐baking quality of soft wheat were investigated using 50 US eastern soft winter (ESW) wheat varieties possessing 14 predominant HMW‐GS profiles. RESULTS: Glu‐A1 and Glu‐B1 loci only influenced dough‐mixing properties significantly, whereas the Glu‐D1 locus influenced both dough‐mixing properties and cookie‐baking quality significantly. The subunits 1, 7* + 8 and 5 + 10 at the Glu‐A1, Glu‐B1 and Glu‐D1 loci, respectively, were associated with a long midline peak time, whereas only the rare subunits 2 + 121 at the Glu‐D1 locus exhibited significant associations with improved cookie‐baking quality of ESW wheat. The contributions of rye translocations to dough‐mixing properties and cookie‐baking quality depended on HMW‐GS profiles. Three HMW‐GS profiles (2*, 7 + 9, 2 + 121), (2*, 7 + 8, 2 + 121) and (1, 7 + 8, 2 + 121) were identified as being desirable for making large‐diameter cookies. Flour protein content, lactic acid (LA), and sodium carbonate (SC) solvent retention capacities and softness equivalence were identified as effective predictors of cookie diameter and accounted for 79% of the variation in cookie diameter. CONCLUSION: Subunits 2 + 121 have significant associations with the protein characteristics and cookie‐baking quality of soft wheat. The determination of HMW‐GS composition would be an effective tool in soft‐wheat breeding programs for quickly identifying and selecting acceptable breeding lines possessing desirable cookie‐baking potential. Published 2020. This article is a U.S. Government work and is in the public domain in the USA. [ABSTRACT FROM AUTHOR]

Background and objectives: Endosperm separation from bran during wheat grain milling has a substantial influence on flour yield, whereas little is known about the endosperm characteristics affecting its detachment from bran. The associations of the outer endosperm characteristics with its separation from bran during milling, and subsequently with flour yield, were determined. Findings: The yields of flour and remnant endosperm of bran (REB) for ten soft red winter wheat varieties ranged from 66.7% to 75.9% and 1.7% to 3.7%, respectively. The ash, water‐soluble AX, and β‐glucan contents of the REB exhibited significant relationships with flour yield at p <.05. Wheat varieties of >75% flour yield exhibited higher ash and lower water‐soluble AX contents of the REB than the varieties of <68% flour yield. The ash and water‐soluble AX contents of flour also exhibited significant relationships with flour yield at p <.01. Conclusions: The water‐soluble AX content of endosperm is implicated in the separation of endosperm from bran during milling of wheat grain. Significance and novelty: Wheat grain outer endosperm that is low in water‐soluble AX could positively contribute to flour yield because of its role in the efficient detachment of endosperm from bran during milling. [ABSTRACT FROM AUTHOR]

Background and objectives: Approved Method 10‐90.01, Baking Quality of Cake Flour, requires flour chlorination, which poses safety concerns and is inconvenient. The effects of shortening, sugar, and water proportions on the quality of nonchlorinated flour cakes were determined in order to modify the Approved Method and make it applicable to nonchlorinated flour. Findings: The reduction of shortening and sugar proportions to 35% and 130% (flour weight basis (fwb)), respectively, increased the center height, center‐to‐edge height (C/E) ratio, and volume of nonchlorinated flour cakes. Nonchlorinated flour cakes baked with 35% shortening (fwb), 130% sugar (fwb), and a fixed 120% (fwb) or optimum water proportion were similar in center height to, and greater in volume than, the chlorinated flour cakes baked according to the Approved Method. The volumes of nonchlorinated flour cakes baked with the modified formula showed significant correlations (p <.05) with those of the corresponding chlorinated flour cakes baked according to the Approved Method. Conclusions: The Approved Method with modifications of the formula to 35% shortening, 130% sugar, and a fixed water proportion of 120% has the potential to be an effective cake‐baking test applicable to nonchlorinated wheat flour. Significance and novelty: With no need for chlorination, the modified cake‐baking test delivers improved efficiency in the evaluation of wheat flour quality for making cakes. [ABSTRACT FROM AUTHOR]

Background and objectives: Bran characteristics differ widely among wheat varieties and influence the quality of whole‐wheat products. The objective of this study was to identify bran characteristics that influence the quality of whole‐wheat pancakes and baking powder biscuits made from whole‐wheat meals (WWMs), which were blends of the brans of 17 soft red winter wheat varieties and two wheat flours. Findings: Pancake diameters of 34 WWMs ranged from 106.6 to 116.0 mm. Biscuit height and shape factor (SF) of 34 WWMs ranged from 28.8 to 34.2 mm and 1.10–1.24, respectively. Bran protein content showed positive relationships with pancake diameter and biscuit height for both wheat flours blended with brans. Water‐retention capacity, free phenolics, and water‐extractable arabinoxylan contents of bran exhibited significant relationships with pancake diameter and biscuit SF in WWMs for only one wheat flour. Conclusions: Whole‐wheat meals containing brans of high protein content produced pancakes of comparable diameter to those made with wheat flour. WWMs containing bran of high protein and soluble dietary fiber (DF) contents, and low arabinoxylan and insoluble DF contents produced biscuits with intermediate‐to‐high height and low‐to‐intermediate SF. Significance and novelty: The results identify bran characteristics desirable for making whole‐wheat pancakes and biscuits. [ABSTRACT FROM AUTHOR]

Background and objectives: Gluten development of wheat flour under a limited amount of water is essential for dough sheeting and cutting in preparation of noodle, and for cooking and textural properties of noodles. Soft wheat flour of relatively high gluten strength, low damaged starch content, and low water absorption could be suitable for the requirement. The study was aimed at exploring the potential uses of solvent retention capacity (SRC) test for evaluation of soft wheat flour quality for making white‐salted noodles. Findings: Ten soft wheat varieties exhibited large differences in SRC values. Lactic acid SRC and gluten performance index (GPI) showed significant correlations with weight gain and firmness of the cooked noodles. Among the flour characteristics, GPI appeared to be the best predictor of cooked noodle firmness, with the highest correlation coefficient (r = 0.96, p < 0.010). Conclusions: Flour SDS sedimentation volume, lactic acid SRC, and GPI were significantly correlated with weight gain and texture of cooked noodle. Soft wheat flours with GPI >0.60 were found to be suitable for making white‐salted noodles. Significance and novelty: Solvent retention capacity analysis could be successfully applied for selecting soft wheat cultivars suitable for white‐salted noodles. For this sample set, among the flour quality parameters, GPI was the most reliable predictor for firmness of cooked noodles and could be effectively used for identification of noodle wheat varieties and grains by wheat breeding programs and noodle manufacturers. [ABSTRACT FROM AUTHOR]

Background and objectives: Hard red wheat bran and hard white wheat bran were prehydrated and treated with cellulase, xylanase, or cellulase + xylanase to mitigate the adverse effects of bran on the bread‐baking quality of whole wheat meals. Findings: The hydration of bran with cellulase increased its soluble sugar content and decreased its soluble and insoluble fiber contents. Bran hydration with cellulase + xylanase was more effective at increasing soluble sugar and lowering insoluble fiber, indicating more extensive degradation of cell wall materials. The compositional changes of bran induced by hydration with cellulase or cellulase + xylanase affected the starch pasting and dough mixing properties of the flour–bran blends, showing delayed/inhibited starch gelatinization and decreased water absorption during dough development. A higher loaf volume was observed in bread containing bran hydrated with a low dose of xylanase or cellulase + xylanase in hard red wheat and in bread containing bran hydrated with low‐dose xylanase in hard white wheat. Conclusions: The prehydration of wheat bran with enzymes could effectively improve the baking quality of whole wheat meals prepared from flour–bran blends by inducing changes in the composition of bran and subsequently in the physicochemical properties of starch and gluten. Significance and novelty: The prehydration of wheat bran with enzymes can be an effective approach for enhancing whole wheat bread processing. [ABSTRACT FROM AUTHOR]

Summary: The total phenolic (TP) content, phenolic acid composition and in vitro antioxidant capacity of whole wheat doughnuts fried at 120–180 °C were determined to identify the effects of frying temperature. Significant differences (P < 0.05) in TP content were observed between doughnuts fried at different temperatures. The TP content of doughnuts decreased significantly when doughnuts were deep‐fat fried. The TP content of doughnuts increased with elevation with frying temperatures. These increases in TP content of doughnuts were also detected in the determination of individual phenolic compounds using HPLC. DPPH radical and iron‐chelating capacity of deep‐fat fried doughnuts exhibited increases with elevation of frying temperature from 120 to 180 °C. Deep‐fat frying at 120 °C lowered lipid peroxidation inhibition capacity of doughnuts prepared from both refined flour and whole‐grain meals and increased consistently with increased frying temperature from 120 to 180 °C. Moderate deep‐fat frying temperature would increase the content and activity of antioxidants of doughnuts. [ABSTRACT FROM AUTHOR]

Background and objectives: Soft red winter (SRW) wheat grain immediately after harvest and flour after milling were stored for 26 weeks and analyzed for comprehensive milling and baking quality characteristics at different time points to examine the consistency of the quality test results. Findings: Increases in falling number (FN) of grain during postharvest storage were observed for nine of ten varieties, in which FN ranged from 62 to 264 at 2 weeks after harvest and increased by 18-109 during storage for 21 weeks at 23°C. Wheat grain exhibited evident fluctuations in refined flour characteristics during the first 4 weeks of storage and then lesser changes with further storage. The storage time of grain did not significantly influence the milling yield, FN, and water SRC of refined flour. For refined flour during postmilling storage, storage time significantly affected all the flour characteristics, which showed evident fluctuations especially in the first 4 weeks of storage. The refined flour FNs of all four tested varieties increased from 373-405 to 377-417 during the first 8 weeks and then sharply to 427-474 with further storage for 26 weeks. Flour pH decreased slightly for the first 2 weeks after milling, was stable for the next 8 weeks, and then decreased again to 5.74-5.90 at 26 weeks. Small but steady decreases in both lactic acid SRC and SDS sedimentation volume were also observed for refined flour during storage. Postmilling storage induced relatively small changes in the solvent retention capacity and cookie diameter of flour. Conclusions: Postharvest and postmilling changes must be considered to achieve a reliable determination of the FN of wheat grain and flour, and pH, SDS sedimentation volume, and lactic SRC of flour. A storage time of 4 weeks would reduce the variation in wheat grain and flour quality test results, allowing reliable and reproducible evaluation. [ABSTRACT FROM AUTHOR]

Glutens isolated from 15 soft red winter (SRW) wheat flours were added into a SRW wheat flour to obtain protein levels of 9.6 and 11.3% for determination of the qualitative effect of added gluten on the dough properties and quality of northern-style Chinese steamed bread (CSB). Sodium dodecyl sulfate sedimentation (SDSS) volume of the gluten source flour exhibited positive relationships with mixograph absorption, midline peak time (MPT), and midline peak value (MPV) of the gluten-added flours and with surface smoothness, crumb structure, and total score of CSB prepared from the gluten-added flours regardless of protein content. Positive correlations were also observed between SDSS volume of the gluten source flour and specific volume and stress relaxation score of CSB prepared from the gluten-added flours of 11.3% protein. The increase in protein content from 9.6 to 11.3% by gluten addition raised mixograph absorption, MPT. and MPV but had no apparent effect on resistance breakdown, dough maximum force for extension, and extensibility, and it increased CSB specific volume and crumb structure score without affecting surface smoothness, stress relaxation, and total score. Mixograph parameters exhibited significant relationships with CSB total score, indicating that they could be effective predictors of the CSB-making quality of flours. [ABSTRACT FROM AUTHOR]

The effect of bran prehydration on the composition and bread-baking quality was determined using bran and flour of two wheat varieties. Bran was hydrated in sodium acetate buffer (50mM, pH 5.3) to 50% moisture at 25 or 55°C for 1.5 or 12 h. The soluble sugar content in bran increased with prehydration. Decreases in phytate and soluble fiber were observed in prehydrated bran, but insoluble fiber was not affected by prehydration. Likewise, free phenolic content decreased, and there was little change in the content o f bound phenolics in prehydrated bran. The compositional changes were greater in the bran prehydrated at 55 than at 25°C, and for 12 than for 1.5 h. Addition of prehydrated bran delayed dough development of bran and flour blends and slightly increased water absorption of dough. A higher loaf volume of fresh bread and lower crumb firmness of bread stored for 10 days were observed in bread containing bran prehydrated at 25°C than in bread containing nonhydrated bran or bran prehydrated at 55°C. The prehydration of bran at 25°C before being incorporated into refined flour for dough mixing improved bread quality by altering bran compositional properties, allowing enough water to be absorbed by fibrous materials in the bran and preventing water competition among dough constituents. [ABSTRACT FROM AUTHOR]

The aroma from volatile organic compounds (VOC) is an indicator of grain soundness and also an important quality attribute of grain foods. To identify the inherent VOC of wheat grain unaffected by fungal infestation and other extrinsic factors, grains of nine soft wheat varieties were collected at various days postanthesis (DPA) and analyzed for VOC. Ten VOC were detected in all nine varieties at all DPA. 3-Methyl-1-butanol, 2-methyl-1-butanol, 1-pentanol, hexanal, and 1-hexanol were the predominant VOC in concentration. The VOC concentration generally decreased as grain matured from 25 to 40 DPA. Hexanal and 1-hexanol were the most abundant VOC in five and four varieties at 1.30-2.99 and 1.21-5.46 µg/kg of wheat grain, respectively, at 40 DPA. The VOC profiles of wheat grains infected with fungal diseases and stored for several months were uniquely different from that of sound grain. [ABSTRACT FROM AUTHOR]

Flours of 19 soft red winter (SRW) wheat varieties having protein contents of 6.6-9.9% were used to determine the suitability of SRW wheat for making northern-style Chinese steamed bread (CSB) and the influences of flour characteristics on the quality attributes of CSB. Fourteen varieties produced CSB of acceptable to good quality with a total score greater than 70. Both protein content and dough strength-related parameters, including sodium dodecyl sulfate sedimentation (SDSS) volume, wet and dry gluten contents, and midline peak time (MPT), were significantly associated with the quality attributes of CSB. The rapid viscosity analyzer setback value exhibited significant negative correlations with specific volume, smoothness, crumb structure, and total score of CSB. Stepwise multiple regression analysis indicated that 89% of variability in total scores of CSB could be predicted from SDSS volume, wet gluten content, and MPT. Contributions of high-molecular-weight glutenin subunits 7*+8 and 5+10 to flour characteristics, specific volume, stress relaxation score, and total score of CSB were greater than those of their counterpart allelic variations. Absence of the 1B/1R translocation in SRW wheat varieties was desirable for the production of CSB. [ABSTRACT FROM AUTHOR]

Falling number (FN) of wheat grain, a measure of preharvest sprouting, tends to increase during storage; however, grain and storage conditions that impact FN changes are poorly understood. Wheat grain samples of varying FN from several cultivars were obtained by artificial sprouting, by incubating wheat stalks, or directly from the field and were used to determine the effects of cultivar, storage temperature, grain moisture content, and initial FN on changes in FN and α-amylase activity. Increases in FN of artificially sprouted grain during storage were affected by temperature but not evidently by grain moisture in the range of 10.0-13.0%. The FN of artificially sprouted grain increased when stored at 5, 23, and 35°C for 20 weeks by averages of 9.4, 24.1, and 34.4, respectively. The influences of storage temperature and initial FN of grain obtained from incubated stalks were different between cultivars when stored for 8 weeks. Wheat grain obtained directly from the field also exhibited significant increases in FN during 8 weeks of storage at 5, 23, and 35°C with average increases of 10.0, 27.1, and 38.5, respectively. The impact of a-amylase activity on the increase in FN during storage was evident only for fieldharvested grain of varying FN. a-Amylase activity exhibited a negative logarithmic relationship (R ² = 0.87) with FN in field-harvested grain. The magnitude of the changes in α-amylase activity varied by cultivar. [ABSTRACT FROM AUTHOR]

The effects of organic versus conventional farming practices on wheat functional and nutritional characteristics were compared. Soft white winter wheat and hard red spring wheat were obtained from multiyear replicated field plots near Pullman, Washington, and Bozeman, Montana. Test weight, kernel weight, and kernel diameter tended to be greater in both soft and hard organic wheat than in conventional wheat in the Pullman studies. Phenolic content and total antioxidant capacity tended to be lower in organic than in conventional wheat. Flour ash, P, and Mg contents in whole wheat flour varied in parallel among cropping systems, but levels were not consistently associated with either organic or conventional cropping systems. Protein contents of whole wheat and refined flours were similar in organic and conventional wheat from Pullman when fertility levels were similar. Higher fertility was associated with higher protein content in both organic and conventional cropping systems. Soft wheat flour from a low‐fertility organic cropping system had lower sodium carbonate, lactic acid, and sucrose solvent retention capacities, lower protein content, and greater cookie diameter and cake volume than soft wheat flour from the higher fertility organic and conventional cropping systems; the change in end‐product quality was significant in one out of two crop years. In the Bozeman hard wheat studies, higher fertility in both organic and conventional cropping systems tended to increase protein content and bread loaf volume. Results indicated that neither organic nor conventional cropping systems were associated with substantially improved mineral and antioxidant nutritional properties, and end‐use quality of wheat was more strongly associated with fertility level than with organic versus conventional cropping systems. [ABSTRACT FROM AUTHOR]

The effects of no‐till versus conventional farming practices were evaluated on soft wheat functional and nutritional characteristics, including kernel physical properties, whole wheat composition, antioxidant activity, and end‐product quality. Soft white winter wheat cultivar ORCF 102 was evaluated over a two‐year period from three long‐term replicated no‐till versus conventional tillage studies in Oregon. Wheat from the no‐till cropping systems generally had greater test weight, kernel diameter, and kernel weight and had softer kernels compared with wheat from the conventional tillage systems. Compared with the conventional systems, no‐till whole wheat flour had lower protein and SDS sedimentation volume. Ash content as well as most minerals measured (calcium, copper, iron, magnesium, and zinc), except for manganese and phosphorus, were generally slightly lower in no‐till than in conventional wheat. Whole wheat flour from the no‐till cropping systems generally had slightly lower total phenolic content and total antioxidant capacity. Milling properties, including flour yield, break flour yield, and mill score, were not affected by tillage systems. Refined flour from no‐till systems had lower protein, SDS sedimentation volume, and lactic acid and sucrose solvent retention capacities compared with flour from conventional tillage. No‐till wheat generally had greater sugar‐snap cookie diameter than conventionally tilled wheat. In conclusion, no‐till soft white winter wheat generally had slightly reduced nutritional properties (protein, ash, most minerals, and total antioxidant content) compared with wheat from conventionally tilled systems, and it had equivalent or sometimes superior functional properties for baking cookie‐type products. [ABSTRACT FROM AUTHOR]

A unique wheat genotype carrying waxy‐type allelic composition at the Wx loci, Gunji‐1, was developed, and its starch properties were evaluated in comparison to parental waxy and wild‐type wheat varieties. Gunji‐1 was null in all three of the Wx genes but exhibited a lower level of Wx proteins than the wild‐type. Starch amylose content and cold water retention capacity were 10.1 and 70.5% for Gunji‐1, 4.2 and 76.6% for waxy, and 27.9 and 65.0% for wild‐type, respectively. No significant differences were observed in microstructure, granule size distribution, and X‐ray diffractograms of the starch granules isolated from Gunji‐1 compared with those of waxy and wild‐type wheat varieties. Starch pasting peak, breakdown, and setback viscosities and peak temperature of Gunji‐1 were intermediate between waxy and wild‐type wheat. In starch gel hardness, Gunji‐1 (1.1 N) was more similar to waxy wheat (0.5 N) than to the wild‐type variety (17.6 N). Swelling power, swelling volume, paste transmittance during storage, and gelatinization enthalpy of Gunji‐1 were lower than those of waxy wheat but greater than those of wild‐type wheat. Retrogradation of starch stored for one week at 4°C expressed with DSC endothermic enthalpy was absent in the waxy wheat variety, whereas Gunji‐1 exhibited both retrogradation of amylopectin and amylose‐lipid complex melting similar to the wild‐type parent, even though enthalpies of Gunji‐1 were much smaller than the wild‐type parent. [ABSTRACT FROM AUTHOR]

Cooked buckwheat groats are suggested to contain a greater amount of resistant starch (RS) than cereal grains. High RS content, in addition to dietary fibers present in groats, contributes to the low‐calorie, high‐fiber food status of buckwheat. Six buckwheat genotypes exhibiting high, medium, and low RS content of cooked groats were selected, and starches were isolated to determine their functional properties to explore the possible cause of high RS content of cooked buckwheat groats. Apparent and actual amylose contents were 27.4 and 31.6–34.5% in high, 27.4–28.6 and 32.5–33.7% in medium, and 21.4–25.6 and 24.5–32.0% in low RS genotypes, respectively. Genotypes of high RS content exhibited greater amylose leaching based on total starch content during cooking than genotypes of low RS content, mainly because of higher amylose content in the former than latter. Genotypes of low RS content exhibited a relatively high content of amylose‐lipid complexes, as determined with a differential scanning calorimeter (DSC). Gelatinization enthalpy and degree of amylopectin retrogradation determined with a DSC were not related to RS content. An evident relationship was observed between RS content of cooked groats and amylose retrogradation determined by gel hardness (r = 0.91, P < 0.05), cohesiveness (r = 0.89, P < 0.05), and syneresis (r = 0.88, P < 0.05). Increases in starch amylose content, amylose leaching capacity, and amylose retrogradation, as well as a decrease in the amount of amylose‐lipid complexes all appear to be related to high RS content of cooked buckwheat groats. [ABSTRACT FROM AUTHOR]

Variations in physical and compositional bran characteristics among different sources and classes of wheat and their association with bread‐baking quality of whole grain wheat flour (WWF) were investigated with bran obtained from Quadrumat milling of 12 U.S. wheat varieties and Bühler milling of six Korean wheat varieties. Bran was characterized for composition including protein, fat, ash, dietary fiber, phenolics, and phytate. U.S. soft and club wheat brans were lower in insoluble dietary fiber (IDF) and phytate content (40.7–44.7% and 10.3–17.1 mg of phytate/g of bran, respectively) compared with U.S. hard wheat bran (46.0–51.3% and 16.5–22.2 mg of phytate/g of bran, respectively). Bran of various wheat varieties was blended with a hard red spring wheat flour at a ratio of 1:4 to prepare WWFs for determination of dough properties and bread‐baking quality. WWFs with U.S. hard wheat bran generally exhibited higher dough water absorption and longer dough mixing time, and they produced smaller loaf volume of bread than WWFs of U.S. soft and club wheat bran. WWFs of two U.S. hard wheat varieties (ID3735 and Scarlet) produced much smaller loaves of bread (<573 mL) than those of other U.S. hard wheat varieties (>625 mL). IDF content, phytate content, and water retention capacity of bran exhibited significant relationships with loaf volume of WWF bread, whereas no relationship was observed between protein content of bran and loaf volume of bread. It appears that U.S. soft and club wheat bran, probably owing to relatively low IDF and phytate contents, has smaller negative effects on mixing properties of WWF dough and loaf volume of bread than U.S. hard wheat bran. [ABSTRACT FROM AUTHOR]

We evaluated the qualitative and quantitative effects of wheat starch on sponge cake (SC) baking quality. Twenty wheat flours, including soft white and club wheat of normal, partial waxy, and waxy endosperm, as well as hard wheat, were tested for amylose content, pasting properties, and SC baking quality. Starches isolated from wheat flours of normal, single‐null partial waxy, double‐null partial waxy, and waxy endosperm were also tested for pasting properties and baked into SC. Double‐null partial waxy and waxy wheat flours produced SC with volume of 828–895 mL, whereas volume of SC baked from normal and single‐null partial waxy wheat flours ranged from 1,093 to 1,335 mL. The amylose content of soft white and club wheat flour was positively related to the volume of SC (r = 0.790, P < 0.001). Pasting temperature, peak viscosity, final viscosity, breakdown, and setback also showed significant relationships with SC volume. Normal and waxy starch blends having amylose contents of 25, 20, 15, and 10% produced SCs with volume of 1,570, 1,435, 1,385, and 1,185 mL, respectively. At least 70 g of starch or at least 75% starch in 100 g of starch–gluten blend in replacement of 100 g of wheat flour in the SC baking formula was needed to produce SC having the maximum volume potential. Starch properties including amylose content and pasting properties as well as proportion of starch evidently play significant roles in SC baking quality of wheat flour. [ABSTRACT FROM AUTHOR]

The influence of bran particle size on bread‐baking quality of whole grain wheat flour (WWF) and starch retrogradation was studied. Higher water absorption of dough prepared from WWF with added gluten to attain 18% protein was observed for WWFs of fine bran than those of coarse bran, whereas no significant difference in dough mixing time was detected for WWFs of varying bran particle size. The effects of bran particle size on loaf volume of WWF bread and crumb firmness during storage were more evident in hard white wheat than in hard red wheat. A greater degree of starch retrogradation in bread crumb stored for seven days at 4°C was observed in WWFs of fine bran than those of coarse bran. The gels prepared from starch–fine bran blends were harder than those prepared from starch–unground bran blends when stored for one and seven days at 4°C. Furthermore, a greater degree of starch retrogradation was observed in gelatinized starch containing fine bran than that containing unground bran after storage for seven days at 4°C. It is probable that finely ground bran takes away more water from gelatinized starch than coarsely ground bran, increasing the extent of starch retrogradation in bread and gels during storage. [ABSTRACT FROM AUTHOR]

Anthocyanin-rich acetone extracts of barley grain of four hulless pigmented genotypes were investigated to determine their potential as functional food ingredients. The purple barley cultivar contained 11 anthocyanins, whereas only one anthocyanin, peonidin derivative, was observed in blue, black and yellow barley. The total anthocyanin content of pigmented barley genotypes ranged from 3.2 to 678.5 mg kg−1 in whole grain and from 4.5 to 1654.6 mg kg−1 in bran. The purple barley bran extract gave the highest DPPH radical scavenging capacity, superoxide radical scavenging capacity and total antioxidant activity. The half maximal inhibitory concentration (IC50) of angiotensin I-converting enzyme (ACE) of anthocyanin-rich extract of purple barley grain and bran was 8.77 and 4.54 mg mL−1, respectively. Purple barley appears to have great potential uses for the promotion of human health and development of nutraceuticals and functional foods. [ABSTRACT FROM AUTHOR]

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

Buckwheat (Fagopyrum esculentum), a highly nutritious pseudocereal rich in bioactive compounds, is principally cultivated in central and eastern European countries. Buckwheat groats and husks of 10 cultivars were subjected to nutritional composition analysis and in vitro starch digestibility determination. Significant genetic variation was detected in buckwheat groats for 1,000‐kernel weight (16.5–39.8 g), protein content (10.2–17.9%), soluble dietary fiber (1.4–3.4%), insoluble dietary fiber (2.3–8.6%), total dietary fiber (3.6–10.6%), free phenolics (4.5–17.1 mg of gallic acid equivalent [GA]/g), and total phenolics content (6.8–20.7 mg of GA/g). The buckwheat husks exhibited large differences between cultivars in protein content (3.0–6.5%), bound phenolics (6.7–26.1 mg of GA/g), and total phenolics content (32.4–58.6 mg of GA/g), which was 1.5–8 times higher than in the groat. Cooked and cooled buckwheat groats exhibited lower starch digestibility and greater resistant starch content than raw buckwheat groats. Buckwheat cultivars with unique nutritional composition, such as Co901 and Ta‐1, were identified for future breeding. [ABSTRACT FROM AUTHOR]

The article discusses a study to determine the effects of cooking, fermentation, and roasting of legumes for processing into bread. It mentions that a chickpea, a lentil and a dry green pea provided by Genesee Union Warehouse Co. were used for the study. It informs that oligosaccharide content of legumes was reduced by fermentation, roasting, and cooking. The result of the study suggests that flour with roasted legume appears to be the appropriate preprocessing method for bread incorporation.

We investigated both the distribution of protein, ash and starch in legume (chickpeas, smooth and wrinkled peas) cotyledons, and the soaking and cooking characteristics, including gelatinization and retrogradation, of the starch. There were large differences in composition between different types of legumes and also between the outer and inner parts of legume cotyledons. Wrinkled peas exhibited much higher water absorption during prolonged soaking and there were higher hardness value determined for cooked seeds compared with chickpeas and smooth peas. While the hardness of cooked seeds decreased continuously as cooking time increased to 110 min, all legume starch was fully gelatinized after cooking for 70 min. [ABSTRACT FROM AUTHOR]

Attempts to optimize the processing conditions of wheat and garbanzo blends for the production of Cantonese noodles. Methods which can be used to modify the quality of Cantonese noodles; Contents of Cantonese noodles; Information on the use of legumes as sources of protein; Details on the consumption of noodles in various parts of the world.

Presents a study which evaluated the chemical and physical characteristics of beans, and unsweetened paste's yield and particle size from an azuki cultivar. Identification of the cultivar; Indepth look at azuki paste production; Methodology used to conduct the study; Results of the study.