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Fifteen soft wheat varieties were evaluated for their grain, milling, flour and dough mixing characteristics, as well as their solvent retention capacities (SRCs), pasting properties and suitability for making baking powder biscuits, to identify wheat quality characteristics required for making biscuits. Grain and flour protein contents and sodium dodecyl sulfate sedimentation (SDSS) volume showed positive relationships with biscuit height and shape factor (SF). Kernel hardness, damaged starch content and water SRC exhibited negative correlations with biscuit specific volume (SV), while peak viscosity and grain protein content were positively associated with biscuit SV. Stepwise multiple regression analysis indicated that biscuit height and SV can be predicted from flour protein content (R 2 = 0.65) and damaged starch content (R 2 = 0.69), respectively; while SDSS volume and flour yield together predict biscuit SF (R 2 = 0.83). Cluster analysis based on biscuit height and SF indicated that seven soft wheat varieties with flour protein contents greater than 7.9% and SDSS volumes lower than 32.0 mL produce good-quality biscuits with high height, intermediate SF, great SV and soft crumb. The results of this study suggest that soft wheat flours with intermediate-to-high protein contents (7.9–9.7%), intermediate SDSS volumes (20.0–32.0 mL) and low damaged starch contents (1.9–3.4%) are suitable for making desirable-quality biscuits. [ABSTRACT FROM AUTHOR]

Easy and clean separation of starchy endosperm from bran during milling could have a significant contribution to the increased flour yield. Starch content and DMSO extractable content of bran were determined as the estimates for remnant endosperm content of bran for 61 and 100 soft red winter (SRW) wheat genotypes grown in 2013 and 2014, respectively. DMSO extractable content was found to be more reliable in the estimation of remnant endosperm content of bran than was starch content with better reproducibility. Flour yields of the 2013 and 2014 SRW wheat varieties tested ranged from 65.1 to 72.4% (w/w), and 63.6–73.9% (w/w), respectively. The remnant endosperm content of bran estimated using the DMSO extractable content ranged from 33.9 to 43.6% (w/w) and 35.4–47.4% (w/w) for the 2013 and 2014 crops, respectively. The remnant endosperm content was significantly related to flour yield with a correlation coefficient of r = −0.54 ( P < 0.001) from the 2014 crop, which was greater than that for any other grain characteristics including test weight, kernel hardness, and kernel weight. The degree of endosperm separation varied with different wheat varieties, different bran pieces and even different parts of the same piece of bran. [ABSTRACT FROM AUTHOR]

Fusarium head blight (FHB) of wheat, caused by the fungus Fusarium graminearum, is associated with grain contamination with mycotoxins such as deoxynivalenol (DON). Although FHB is often positively correlated with DON, this relationship can break down under certain conditions. One possible explanation for this could be the conversion of DON to DON-3-glucoside (D3G), which is typically missed by common DON testing methods. The objective of this study was to quantify the effects of temperature, relative humidity (RH), and preharvest rainfall on DON, D3G, and the D3D/DON relationship. D3G levels were higher in grain from spikes exposed to 100% RH than to 70, 80, or 90% RH at 20 and 25°C across all tested levels of mean FHB index (percentage of diseased spikelets per spike). Mean D3G contamination was higher at 20°C than at 25 or 30°C. There were significantly positive linear relationships between DON and D3G. Rainfall treatments resulted in significantly higher mean D3G than the rain-free check and induced preharvest sprouting, as indicated by low falling numbers (FNs). There were significant positive relationships between the rate of increase in D3G per unit increase in DON (a measure of conversion) and sprouting. As FN decreased, the rate of D3G conversion increased, and this rate of conversion per unit decrease in FN was greater at relatively low than at high mean DON levels. These results provide strong evidence that moisture after FHB visual symptom development was associated with DON-to-D3G conversion and constitute valuable new information for understanding this complex disease-mycotoxin system. [ABSTRACT FROM AUTHOR]

Abstract: Gelatinized waxy and normal corn starches at various concentrations (20–50%) in water were stored under temperature cycles of 4°C and 30°C (each for 1 day) up to 7 cycles or at a constant temperature of 4°C for 14 days to investigate the effects of temperature cycling on the retrogradation of both starches. Compared to starches stored only at 4°C, both starches stored under the 4/30°C temperature cycles exhibited smaller melting enthalpy for retrogradation (ΔH r), higher onset temperature (T o), and lower melting temperature range (T r) regardless of the starch concentration tested. Fewer crystallites might be formed under the temperature cycles compared to the isothermal storage, but the crystallites formed under temperature cycling appeared more homogeneous than those under the isothermal storage. The effect of starch content on the retrogradation was greater when the starch gels were stored under cycled temperatures. The reduction in ΔH r and the increase in conclusion temperature (T c) by retrogradation under 4/30°C temperature cycles became more apparent when the starch concentration was lower (20 or 30%). Degree of retrogradation based on melting enthalpy was greater in normal corn starch than in waxy corn starch when starch content was low. [Copyright &y& Elsevier]

Abstract: Waxy maize starch gels prepared from 40% starch solids were retrograded, either isothermally at 4°C or at cycles of 4°C and 30°C (2 days each), for 16 days. The properties of retrograded starch gels were determined by differential scanning calorimetry (DSC), X-ray diffraction patterns, textural properties, and in vitro digestibility. The starch crystals formed in the gel stored under the 4/30°C cycled conditions melted at a higher onset temperature with a narrower endothermic peak and a lower enthalpy than those formed under constant temperature storage at 4°C. No differences between the two storage conditions were observed in the X-ray diffraction patterns of retrograded starch. The glass transition temperature increased and the ice melting enthalpy decreased throughout the retrogradation process regardless of the temperature cycle. The starch gel stored under the cycled temperature conditions exhibited slightly lower and greater ice melting enthalpy than those stored under the constant 4°C. The starch gel retrograded at the cycled temperature conditions remained softer than those stored under constant temperature with similar springiness. The cycled temperature storage induced a greater amount of resistant starch and reduced the in vitro glycemic index more effectively than the isothermal storage condition. [Copyright &y& Elsevier]

Abstract: Barley (Hordeum vulgare vulgare L.) is an ancient cereal grain, which upon domestication has evolved from largely a food grain to a feed and malting grain. However, barley food use today remains important in some cultures around the world, particularly in Asia and northern Africa, and there is renewed interest throughout the world in barley food because of its nutritional value. This review covers basic and general information on barley food use and barley grain processing for food use, as well as an in-depth look at several major aspects/traits of interest for barley food use including kernel hardness and colour, grain starch, and β-glucan contents. These traits are described in terms of their effects on processing and nutrition, as well as their inheritance and the prospects for barley improvement through breeding. Whereas, the aspects listed above have been studied relatively extensively in barley in terms of content, form, genetics, physiology, and in some cases nutritional quality, little is know about functional properties for processing and food product development. Renewed interest in barley for food uses largely centres around the effects of β-glucans on lowering blood cholesterol levels and glycemic index. Wholegrain barley foods also appear to be associated with increased satiety and weight loss. There is great potential to utilise barley in a large number of cereal-based food products as a substitute partially or wholly for currently used cereal grains such as wheat (Triticum aestivum), oat (Avena sativa), rice (Oryza sativa), and maize (Zea mays). [Copyright &y& Elsevier]

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.

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]

Abstract The varietal differences in pre-harvest sprouting (PHS) resistance and associated grain characteristics have yet to be understood. We tested the grains of 125–166 soft winter (SW) wheat varieties grown for three years for falling number (FN), α-amylase activity, and degree of sprouting (DS) under field sprouting (FS) and spike wetting conditions, and determined the characteristics of grain produced under non-FS conditions for two years. Eleven to 31 varieties exhibited FNs higher than 200 under spike wetting conditions, and 16 to 99 varieties exhibited FNs above 300 under FS conditions. Red wheat varieties showed significantly (p < 0.05) higher FNs than soft white wheat varieties for the grains produced under FS conditions in 2015 and 2017 and subjected to spike wetting in 2017. Awned varieties showed significantly (p < 0.05) lower FNs and higher DS values than awnless varieties when subjected to spike wetting in 2016. Falling number, α-amylase activity, and DS of grain produced under FS in 2015, 2016 and 2017 exhibited significant correlations with test weight (TW) (p < 0.01) of grain produced under non-FS conditions in 2016 and 2017. Five awnless red wheat varieties exhibited relatively high FNs, even under FS and spike wetting conditions. Highlights • Soft wheat varieties show large differences in pre-harvest sprouting resistance. • Seed coat color and awn presence of wheat affect pre-harvest sprouting resistance. • High test weight potential of wheat is linked to pre-harvest sprouting resistance. [ABSTRACT FROM AUTHOR]

This study investigated the variations in the characteristics of brans obtained from a pilot-scale milling of 17 soft red winter wheat varieties and their influences on the quality of whole wheat northern-style Chinese steamed bread (CSB) prepared from blends of a base flour, brans of different wheat varieties and vital gluten. Protein, starch, total dietary fiber (DF), water extractable arabinoxylan (WEAX) and total phenolic contents of brans ranged from 14.3 to 19.1%, 12.0–19.4%, 43.5–50.3%, 0.69–1.35% and 14.3–18.9 mg/g, respectively. Surface smoothness, crumb structure and stress relaxation scores of whole wheat CSB ranged from 3.0 to 9.5, 6.5–12.5 and 24.3–34.3, respectively. Bran bound and total phenolic contents exhibited negative relationships with CSB surface smoothness and crumb structure. Bran WEAX content showed positive relationships with CSB specific volume, surface smoothness and stress relaxation scores. Bran insoluble DF content was negatively related to CSB stress relaxation score. Bran protein and starch contents showed negative and positive relationships, respectively, with CSB spread ratio score. Cluster analysis of wheat brans based on CSB surface smoothness and crumb structure indicated that bran with a low protein content, low bound and total phenolic contents, and high starch and WEAX contents is desirable for making whole wheat CSB. [ABSTRACT FROM AUTHOR]

Quality characteristics of northern-style Chinese steamed bread (CSB) prepared from two soft red winter (SRW) wheat flours blended with 0–30% waxy wheat flour (WWF) were analyzed to estimate the influence of starch amylose content. The increased proportion of WWF in blends raised mixograph absorption with insignificant changes in protein content and dough strength-related parameters. WWF incorporation generally increased specific volume and crumb softness of CSB. The analysis of covariance revealed that CSB quality attributes were little affected by protein content and dough strength-related parameters, indicating that starch amylose content was largely responsible for the changes in CSB quality. Flour blends with 5–10% WWF, of which starch amylose content was 22.4–24.7%, produced CSB with superior crumb structure compared to other blends, but insignificant changes in surface smoothness, stress relaxation and total score compared to the respective control wheat flours. Flour blends with 15% WWF to produce a starch amylose content of 21.4–22.7% exhibited reduced staling of CSB with total scores comparable to the respective control wheat flours. CSB prepared from blends with more than 10% WWF exhibited a higher soluble starch content, indicative of reduced starch retrogradation, than that prepared from wheat flours without WWF during storage for 3 days. [ABSTRACT FROM AUTHOR]

The influence of added phytate on dough properties and bread baking quality was studied to determine the role of phytate in the impaired functional properties of whole grain wheat flour for baking bread. Phytate addition to refined flour at a 1% level substantially increased mixograph mixing time, generally increased mixograph water absorption, and reduced the SDS-unextractable protein content of dough before and after fermentation as well as the loaf volume of bread. The added phytate also shifted unextractable glutenins toward a lower molecular weight form and increased the iron-chelating activity of dough. It appears that phytate negatively affects gluten development and loaf volume by chelating iron and/or binding glutenins, and consequently interfering with the oxidative cross-linking of glutenin molecules during dough mixing. Phytate could be at least partially responsible for the weak gluten network and decreased loaf volume of whole wheat flour bread as compared to refined flour bread. [ABSTRACT FROM AUTHOR]

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]

Background: Climate change, including higher temperatures (HT) has a detrimental impact on wheat productivity and modeling studies predict more frequent heat waves in the future. Wheat growth can be impaired by high daytime and nighttime temperature at any developmental stage, especially during the grain filling stage. Leaf chlorophyll content, leaf greenness, cell membrane thermostability, and canopy temperature have been proposed as candidate traits to improve crop adaptation and yield potential of wheat under HT. Nonetheless, a significant gap exists in knowledge of genetic backgrounds associated with these physiological traits. Identifying genetic loci associated with these traits can facilitate physiological breeding for increased yield potential under high temperature stress condition in wheat. Results: We conducted genome-wide association study (GWAS) on a 236 elite soft wheat association mapping panel using 27,466 high quality single nucleotide polymorphism markers. The panel was phenotyped for three years in two locations where heat shock was common. GWAS identified 500 significant marker-trait associations (MTAs) (p ≤ 9.99 × 10− 4). Ten MTAs with pleiotropic effects detected on chromosomes 1D, 2B, 3A, 3B, 6A, 7B, and 7D are potentially important targets for selection. Five MTAs associated with physiological traits had pleiotropic effects on grain yield and yield-related traits. Seventy-five MTAs were consistently expressed over several environments indicating stability and more than half of these stable MTAs were found in genes encoding different types of proteins associated with heat stress. Conclusions: We identified 500 significant MTAs in soft winter wheat under HT stress. We found several stable loci across environments and pleiotropic markers controlling physiological and agronomic traits. After further validation, these MTAs can be used in marker-assisted selection and breeding to develop varieties with high stability for grain yield under high temperature. [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]

A renewed interest in breeding barley specifically for food end-uses is being driven by increased consumer interest in healthier foods. We conducted association mapping on physicochemical properties of barley that play a role in food quality and processing including grain hardness, polyphenol oxidase activity, total phenolics, amylose content, and β-glucan. We used 3,069 elite two-row and six-row spring barley breeding lines from eight US breeding programs and 2,041 SNP markers for association mapping. Marker-trait associations were identified using a mixed model that incorporated population structure and kinship. We detected two previously identified QTL for grain hardness on chromosome 2H in the telomeric region of 5H along with two novel regions on 4H and 6H. For amylose content, we detected marker-trait associations on 7H from 0.63 to 30 cM. We detected four regions on chromosomes 1H, 2H, 3H, and 4H associated with polyphenol oxidase activity. The chromosome 2H region co-localized with the two previously mapped polyphenol oxidase genes PPO1 and PPO2, and the regions on chromosomes 1H, 3H, and 4H QTL were novel. For total phenolics, we identified three significant regions on 3H, 4H, and 5H. Two regions on 2H and 7H were associated with β-glucan. Both previously identified and novel QTL are segregating in elite US breeding germplasm. Only three of the 24 SNPs that were associated with traits using either the two-row or six-row mapping panel were identified in both panels. Nine SNPs were detected in the individual two-row or six-row panels that were not detected in the analysis using the complete panel and accounting for population structure. The distribution of favorable alleles at these loci that underpin food quality across the breeding programs suggests several strategies to use markers to improve barley for food uses. [ABSTRACT FROM AUTHOR]

This study investigated the effects of wheat bran pre-treatments by autoclaving, roasting, jet cooking, extrusion, puffing and high-temperature-high-pressure (HTHP) cooking on the properties of whole wheat meal (WWM) and the sensory attributes of Chinese steamed bread (CSB) and pancakes prepared from blends of refined flours and brans. All the pre-treatments of bran imparted negative influences on the gluten index of WWMs compared to untreated bran. Pre-hydration of bran and its incorporation into the fully developed dough of refined flour significantly improved the specific volume, surface smoothness and crumb structure of CSB. Autoclaving, roasting, jet cooking and puffing of bran resulted in no apparent positive effects on CSB sensory attributes. HTHP cooking significantly increased CSB specific volume, but negatively affected the flavor by increasing bitterness. Extrusion of bran improved CSB crumb structure, stress relaxation score and springiness. No apparent improvement in the sensory attributes was observed in pancakes with roasted, jet-cooked, extruded and puffed brans. The autoclaved bran produced pancakes of higher crumb moistness than untreated bran. The results suggest that extrusion and autoclaving of bran prior to being blended with refined flour would be effective ways to improve the quality of whole wheat CSB and pancakes, respectively. [Display omitted] • Hydrothermal and pressure treatments of bran affected the gluten index of WWM. • Pre-hydration of bran and incorporation after dough development increased CSB volume. • Extruded bran improved CSB crumb structure, stress relaxation score and springiness. • Autoclaving of bran was an effective way to improve the moistness of pancakes. [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]

Abstract: Kernel hardness, an important quality trait of cereal grains, is known to influence pearling properties and malting quality of barley. To understand the endosperm micro-structural features of kernels and their relationship to kernel hardness, endosperms of three hard and three soft hulled spring barley lines based on single kernel characterization system hardness index were observed under light (LM) and scanning electron (SEM) microscopy. Under LM, endosperm cell wall of the three hard kernel lines was significantly thicker than that of the three soft kernel lines. Hard and soft lines showed differences in the degree of starch-protein association and continuity of protein matrix under the SEM. Hard kernel lines with a continuous protein matrix exhibited greater starch-protein adhesion than the soft kernel lines, suggesting that starch-protein binding may be one of the factors influencing barley kernel hardness. SEM of flour particles of soft kernel lines showed numerous well defined individual A and B-type starch granules, while, flour of hard kernel lines mostly showed small flour aggregates with few individual starch granules. [Copyright &y& Elsevier]

Whole wheat products have gained popularity in recent years due to the health and nutritional benefits, with Asian salted noodles as one formulation. However, there is a general perception of decreased product quality and sensory acceptance of whole wheat noodles This study examined changes to sensory properties, texture (tensile and compressive strength), color, and cooking loss of noodles prepared from blends of wheat flour and bran that underwent five forms of hydro, thermal, pressure and their combined treatments: autoclaving, extrusion, jet-cooking, puffing, and roasting. Including the control (bran without processing) all six treatments were deemed palatable by sensory panel evaluation despite having statistically significant differences in physiochemical and sensory properties. For instance, 10 of the 22 sensory properties demonstrated significant differences among treatments. Bran processing tended to result in weaker (tensile and compressive strength) and stickier noodles while allowing for greater uptake of water during cooking. Image 1 • Five thermal and pressure processing treatments of wheat bran were studied. • Puffing bran pretreatment produced the greatest number of favorable sensory ratings. • Mouthfeel ratings are correlated with compressive and tensile physical properties. [ABSTRACT FROM AUTHOR]

Aleurone flour is a nutrient-dense ingredient that can be incorporated into food products to improve nutritional and health benefits. The objective of this research was to evaluate dough and instant noodle quality using wheat flour/aleurone flour blends. Six blends of refined hard red spring wheat flour and aleurone flour at 100/0, 95/5, 90/10, 85/15, 80/20, and 75/25 blend ratios (g/g) were used to make instant noodles. Flour proteins increased by 3.7–13.1 g/kg with 50–250 g/kg aleurone flour substitution. Dough water absorption (65.6–75.4%) and mixing stability (15.2–17.6 min) were increased due to increased flour protein content after the inclusion of aleurone flour. However, the cooking yield of final instant noodle (142-127%) gradually declined with more aleurone flour substitution because of lower total starch and higher protein. Cooked noodle hardness (5.36–7.56 N) increased while springiness (0.962–0.937), cohesiveness (0.735–0.652) and resilience values (0.446–0.376) declined with increasing aleurone flour substitution due primarily to higher fiber content. Aleurone flour substitution for refined flour in instant noodle greatly increased total phenolic content and total dietary fiber content, effectively promoting its nutritional and health benefits to consumers. • Aleurone flour increased protein and mineral content of the flour blend. • Aleurone flour substitution increased dough stability and reduced paste viscosity. • Cooking yield, noodle color and texture were affected by aleurone substitution. • Aleuorne flour significantly increased dietary fiber content of instant noodles. • Aleurone flour significantly increased phenolics content of instant noodle. [ABSTRACT FROM AUTHOR]

Knowledge of HMW-GS composition and rye translocations of U.S. eastern soft winter (ESW) wheat, and their associations with protein characteristics will be helpful for the identification and selection of genotypes possessing the appropriate gluten strength for wheat-based products. HMW-GS composition and rye translocations of 149 ESW wheat varieties and their relationships with lactic acid solvent retention capacity and SDSS volume were determined. Subunits 2*, 7 + 8 and 2 + 12 are the predominant HMW-GSs in ESW wheat with frequencies of 72.7%, 47.7% and 36.7%, respectively. Two rare subunits, 2.. at Glu-A1 locus and 2+12 1 at Glu-D1 locus, were detected for the first time in ESW wheat, with frequencies of 1.6% and 21.9%, respectively. 1BL/1RS and 1AL/1RS translocations were observed in 18.8% and 10.9% of ESW wheat, respectively. Subunits 13 + 16, 5 + 10, and the absence of 1BL/1RS translocation showed associations with strong protein strength, whereas subunits 2+12 1 were associated with weak protein strength. Four HMW-GS profiles (2*, 7 + 8, 2+12 1), (2*, 7 + 8, 5 + 10), (2*, 7 + 9, 2 + 12), and (2*, 7 + 8, 2 + 12) were predominantly observed in 50.1% of ESW wheat. ESW wheat genotypes carrying subunits 13 + 16 or 7* + 8 at Glu-B1 locus and 5 + 10 at Glu-D1 locus without 1BL/1RS translocation are expected to produce wheat grain containing strong-gluten proteins. Image 1 • Wide variation in HMW-GS and rye translocations among U.S. soft winter wheat (SWW). • Subunits 2..at Glu-A1 and 2+12 1 at Glu-D1 were observed for the first time in SWW. • Glu-D1 had the highest genetic diversity and the greatest effect on protein strength. • Subunits 2+12 1 with a frequency of 21.9% were associated with weak protein strength. [ABSTRACT FROM AUTHOR]