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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]

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]

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]

A study was conducted to examine processing conditions associated with wheat and garbanzo blends for the production of Cantonese noodles. The protein contents of wheat, garbanzo beans and noodles were determined from the nitrogen contents using a Leco instrument. A computer software from SAS Institute Inc was utilized to analyze experimental data. Results indicated that garbanzo bean fortification increased the amino acid properties of the noodles.

Research into the chemical and physical characteristics of azuki beans has considered a number of issues, including yield and particle size of unsweetened paste from a newly bred azuki cultivar, WSU 262, and cultivar Erimo, the only cultivar commercially grown in Washington state. WSU 262 and cultivar Erimo differed in size and chemical composition, with the latter being much smaller than the former. In general, a longer cooking time produced a higher yield of unsweetened paste for both cultivar Erimo and WSU 262. The starch content of unsweetened paste was lower than anticipated.

The composition, yield and particle size of an unsweetened paste from two types of azuki were evaluated with respect to the bean characteristics and cooking time. Chemical analysis, sedimentation volume test and wet sieving method were utilized to examine the physical characteristics of the beans. Results revealed the particles of an unsweetened azuki paste were relatively smaller to that of the Erimo seeds which exhibited high-protein content.