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1. Comparative Assessment of Winter Rye Varieties by Their Groat-Forming Ability

Author:
A. A. Goncharenko; A. V. Makarov; M. A. Kuzmich; S. A. Ermakov; T. V. Semenova; V. N. Tochilin; N. V. Tsygankova; M. S. Goncharenko; L. S. Kuzmich; N. A. Yashina; O. A. Krahmaleva; O. P. Kondrateva
Source:
Russian agricultural sciences 2020 v.46 no.2 pp. 101-108
ISSN:
1068-3674
Subject:
bran; breeding; color; crushing; falling number; filling period; genotype; grinding; lodging; models; peeling; rye; seeds; starch; weather; wheat; whole grain foods; Japan
Abstract:
... The purpose of this research was to study the groat-forming ability of different varieties of winter rye and determine the specific varietal traits that positively influence the groat output. Fourteen varieties of winter rye differing in a number of morphobiological and technological grain properties served as the object of study. The varieties were grown on the fields of the Nemchinovka Research ...
DOI:
10.3103/S106836742002007X

2. Discrimination of the quality of Brazilian wheat genotypes and their use as whole-grains in human nutrition

Author:
Miriã Miranda da Silveira; Caroline Lambrecht Dittgen; Cristian de Souza Batista; Bárbara Biduski; Luiz Carlos Gutkoski; Nathan Levien Vanier
Source:
Food chemistry 2020 v.312 pp. 126074
ISSN:
0308-8146
Subject:
Triticum; cooking; digestibility; extensibility; falling number; genotype; gluten; human nutrition; hydrolysis; in vitro digestion; principal component analysis; starch; viscosity; wheat; whole grain foods; Brazil
Abstract:
... Thirteen wheat genotypes were grown in four regions in Brazil: Cachoeira do Sul (CDS), Santo Augusto (STA), São Gabriel (SAG), and Vacaria (VAC). The principal component analysis explained between 88.3% and 99% of the growing location separation, depending on genotype. Among the 13 genotypes analyzed, TW ranged from 73.75 to 79.83 kg/hL. Final viscosity, gluten strength, extensibility, and falling ...
DOI:
10.1016/j.foodchem.2019.126074

3. Impact of long-term production management practices on wheat grain yield and quality components under a semi-arid climate

Author:
MK Seepamore; CC du Preez; GM Ceronio
Source:
South African journal of plant and soil = 2020 v.37 no.3 pp. 194-201
ISSN:
2167-034X
Subject:
agricultural conservation practice; burning; control methods; crop rotation; falling number; grain protein; grain yield; mulches; nitrogen; no-tillage; plowing; protein content; rain; semiarid zones; stubble; weed control; wheat; South Africa
Abstract:
... Wheat production in South Africa has declined significantly over the past three decades making the country a nett importer of wheat. Proper production management practices are needed to counter this trend. The aim of the study was therefore to determine the effect of different production management practices on wheat grain yield and quality components after 37 years. The treatments included two re ...
DOI:
10.1080/02571862.2020.1741707

4. Influence of long-term use of mineral fertilizers on the yield and quality of winter rye grain

Author:
F. A. Popov; V. D. Abashev; E. N. Noskova; E. V. Svetlakova; I. V. Lyskova
Source:
Agrarnaâ nauka Evro-Severo-Vostoka 2020 v.21 no.5 pp. 561-570
ISSN:
2500-1396
Subject:
active ingredients; ammonium nitrate; grain yield; loam soils; profitability; protein content; winter rye
Abstract:
... The studies were carried out in 2018-2019 in the conditions of the Kirov region on sod-podzolic middle loam soil formed on the eluvia of Perm clays. The range of fertilizer doses in the long-term stationary experiment varied from 30 to 150 kg a.i. (active ingredient). With increase in fertilizer doses, the yield of winter rye of Grafinya variety grew from 3.44 t/ha at the dose of P60K60 to 5.94 t/ ...
DOI:
10.30766/2072-9081.2020.21.5.561-570

5. Lentil sprouts: a nutraceutical alternative for the elaboration of bread

Author:
Claudia Hernandez-Aguilar; Arturo Dominguez-Pacheco; Mariana Palma Tenango; Carmen Valderrama-Bravo; Marcos Soto Hernández; Alfredo Cruz-Orea; José Ordonez-Miranda
Source:
Journal of food science and technology 2020 v.57 no.5 pp. 1817-1829
ISSN:
0022-1155
Subject:
absorption; breads; cohesion; crop production; diabetes; dietary supplements; dough; falling number; ferulic acid; hardness; high performance liquid chromatography; humans; isorhamnetin; lentils; pasting properties; phenols; photoacoustic spectroscopy; quercetin; wheat; wheat flour
Abstract:
... The pro-health action of germinated lentils could be useful to be added with wheat flour in the production of box bread. In this work, we spectroscopically evaluate the germinated and non-germinated lentils, and use them at the concentrations of 5 and 10% for the production of box bread. The chemical and physical tests of the bread and its determination of phenolic acids and flavonoids (by HPLC) w ...
DOI:
10.1007/s13197-019-04215-5
PubMed:
32327792
PubMed Central:
PMC7171009

6. Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking

Author:
Marie Oest; Ute Bindrich; Alexander Voß; Heinz Kaiser; Sascha Rohn
Source:
Foods 2020 v.9 no.12 pp. -
ISSN:
2304-8158
Subject:
baking; baking quality; breads; climate change; denaturation; dough; energy; engineering; enzyme activity; falling number; gelatinization; ingredients; markets; milling; protein content; proteins; quality control; quantitative analysis; raw materials; rye; rye flour; starch; wastes; water
Abstract:
... For decades, the evaluation of rye milling products have been aimed at detecting raw material defects that are linked to excessive enzyme activity. Those defects were indirectly characterized by the rheological methods of the dough or the final products. However, such methods do not sufficiently reflect the baking properties of all rye flours present on the market. A further problem is the continu ...
DOI:
10.3390/foods9121900

7. Adaptive Potential of Winter Wheat’s Source Material in the Middle Volga

Author:
A. F. Sukhorukov; A. A. Sukhorukov
Source:
Russian agricultural sciences 2019 v.45 no.3 pp. 227-231
ISSN:
1068-3674
Subject:
breeding; breeding lines; drought tolerance; falling number; gluten; grain quality; winter wheat
Abstract:
... The results from the assessed adaptability of 14 soft winter wheat varieties of domestic breeding and 29 breeding lines from the Lukyanenko Scientific Center of Agriculture are provided. The stress-resistant varieties with the maximum range of adaptive abilities—Spartak, Marafon, Esaul, Zhemchyuzhina Povolzhya, and L. 351-04 ya0-19-7 line—are marked. The following varieties were characterized by t ...
DOI:
10.3103/S1068367419030169

8. Application of low-intensity ultrasound as a rapid, cost-effective tool to wheat screening: Discrimination of Canadian varieties at 10 MHz

Author:
Ali Salimi Khorshidi; Nancy Ames; Richard Cuthbert; Elaine Sopiwnyk; Sijo Joseph Thandapilly
Source:
Journal of cereal science 2019 v.88 pp. 9-15
ISSN:
0733-5210
Subject:
air; ash content; baking; breadmaking quality; bubbles; cost effectiveness; dough; falling number; flour; hard red spring wheat; principal component analysis; protein content; rheology; screening; starch; ultrasonics; wheat protein
Abstract:
... Our previous study on the use of low-intensity ultrasound for wheat variety discrimination showed the potential of ultrasound waves at 10 MHz for wheat screening and dough rheology evaluation. To further examine the reliability of the technique for wheat variety differentiation at 10 MHz, 23 hard red spring (HRS) wheat varieties with comparable bread making quality were studied. Wheat quality char ...
DOI:
10.1016/j.jcs.2019.05.001

9. Baking quality prediction of spelt wheat based on rheological and mixolab parameters

Author:
M. Lacko-Bartošová; P. Konvalina; L. Lacko-Bartošová
Source:
Acta alimentaria 2019 v.48 no.2 pp. 213-220
ISSN:
1588-2535
Subject:
Triticum aestivum subsp. spelta; amylases; baking; baking quality; breads; climatic factors; cultivars; dough; enzyme activity; falling number; flour; gelatinization; genotype; gluten; prediction; retrogradation; rheological properties; starch
Abstract:
... The aim of this work was to test the potential of Mixolab II in the baking quality prediction of five Triticum spelta L. cultivars grown during growing periods with different climate conditions. Spelt cultivars varied in flour and dough properties examined by indirect baking qualm- indicators (wet gluten content. Falling number. Zelenv sedimentation, farinograph rheological properties, Mixolab par ...
DOI:
10.1556/066.2019.0002

10. Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early‐Stage Germination

Author:
Wenfei Tian; Laura Ehmke; Rebecca Miller; Yonghui Li
Source:
Journal of food science 2019 v.84 no.3 pp. 457-465
ISSN:
0022-1147
Subject:
antioxidant activity; baked goods; bakery industry; breadmaking quality; falling number; flavonoids; functional foods; germination; hard red winter wheat; phenolic acids; relative humidity; whole wheat flour
Abstract:
... This study reported changes in baking properties, total phenolic content (TPC), antioxidant activity, and phenolic acid composition of three hard red winter wheat varieties during the early stage of seed germination. The wheats were sprouted at 30 °C and 95% relative humidity to achieve different germination levels based on falling number ranges (550 s for control flour; 350 s [low], 250 s [medium ...
DOI:
10.1111/1750-3841.14463

11. Characterisation of Indian wheat varieties for chapatti (flat bread) quality

Author:
Anil Panghal; Navnidhi Chhikara; B.S. Khatkar
Source:
Journal of the Saudi Society of Agricultural Sciences 2019 v.18 no.1 pp. 107-111
ISSN:
1658-077X
Subject:
ash content; equations; falling number; flat breads; flour; gluten; minerals; physicochemical properties; principal component analysis; protein content; seeds; sensory evaluation; texture; traditional foods; wheat; India
Abstract:
... Chapatti (flat bread) is a staple and traditional food consumed in India. The present study highlights correlation of physicochemical characteristics of Indian wheat varieties with quality of chapatti. Flour protein content, minerals, gluten, falling number were observed to observe their effects on chapatti quality. Texture analyzer (Model TA-XT 2i) in combination with sensory evaluation was succe ...
DOI:
10.1016/j.jssas.2017.02.005

12. Ecological Stability of Short Stemmed Winter Rye Varieties

Author:
A. A. Goncharenko; A. V. Makarov; S. A. Ermakov; T. V. Semenova; V. N. Tochilin; N. V. Tsygankova; S. E. Skatova; O. A. Krakhmaleva
Source:
Russian agricultural sciences 2019 v.45 no.4 pp. 315-322
ISSN:
1068-3674
Subject:
agroecology; breeding value; comparative study; cultivation area; ecological balance; falling number; genotype; phenotype; phenotypic plasticity; plant height; rye; snow; snowpack; viscosity; winter; winter hardiness; Russia
Abstract:
... The results of a 10-year (2008–2017) comparative study of winter rye varieties with recessive-polygenic (the first group) and dominant-monogenic (the second group) short stem type are presented. In each group, five varieties were estimated based on six traits: crop productivity, winter hardiness, plant height, 1000-grain weight, falling number, and viscosity of aqueous extract of grain meal. The f ...
DOI:
10.3103/S1068367419040049

13. Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

Author:
Min Jeong Kang; Mi Jeong Kim; Han Sub Kwak; Sang Sook Kim
Source:
Journal of food quality 2019 v.2019 pp. -
ISSN:
0146-9428
Subject:
color; cultivars; dough; extensibility; falling number; milling; particle size; pasting properties; principal component analysis; starch; viscosity; water solubility; water uptake; wheat; whole wheat flour
Abstract:
... The aim of the present study was to investigate the influence of milling methods (jet mill (JM) and hammer mill (HM)) and wheat cultivars (Keumkang (K), Jokyung (J), and Anzunbaengi (A)) on physicochemical and dough properties of whole-wheat flour (WWF). The color, particle size, starch damage (SD), falling number (FN), water absorption index (WAI), water solubility index (WSI), pasting and Mixola ...
DOI:
10.1155/2019/3416905

14. Evaluation of the genetic architecture and the potential of genomics-assisted breeding of quality traits in two large panels of durum wheat

Author:
M. Rapp; A. Sieber; Ebrahim Kazman; Willmar L. Leiser; T. Würschum; C. F. H. Longin
Source:
Theoretical and applied genetics 2019 v.132 no.6 pp. 1873-1886
ISSN:
0040-5752
Subject:
Triticum turgidum subsp. dicoccon; Triticum turgidum subsp. durum; chromosome mapping; durum wheat; falling number; genes; genomics; germplasm; loci; marker-assisted selection; plant breeding; polyacrylamide gel electrophoresis; prediction; protein content; protein subunits; quantitative trait loci; seeds; variance
Abstract:
... KEY MESSAGE: New QTL for important quality traits in durum were identified, but for most QTL their effect varies depending on the investigated germplasm. Most of the global durum wheat (Triticum turgidum ssp. durum) production is used for human consumption via pasta and to a lower extent couscous and bulgur. Therefore, durum wheat varieties have to fulfill high demands regarding quality traits. In ...
DOI:
10.1007/s00122-019-03323-2

15. Impacts of Starch and the Interactions Between Starch and Other Macromolecules on Wheat Falling Number

Author:
Yuezhen He; Yu‐Lian Lin; Chen Chen; Min‐Hui Tsai; Amy Hui‐Mei Lin
Source:
Comprehensive reviews in food science and food safety 2019 v.18 no.3 pp. 641-654
ISSN:
1541-4337
Subject:
adverse effects; alpha-amylase; enzyme activity; falling number; irrigation; isozymes; lipids; planting; sprouting; starch granules; temperature; viscosity; wheat; United States
Abstract:
... Wheat with a low falling number (FN) has been particularly prevalent in recent years and has resulted in a loss of more than $140 million in a single year in the wheat industry in the Pacific Northwest of the United States. FN measurement is a standard method for the evaluation of grain α‐amylase activity, and a low FN indicates a reduction in hot wholemeal paste viscosity due to sprouting damage. ...
DOI:
10.1111/1541-4337.12430

16. Mineral nitrogen fertilisers remain a crucial factor even in the ecological intensification of agriculture

Author:
Stanisław Świtek; Viktoria Takacs; Zuzanna Sawinska; Tomasz Kosiada; Piotr Tryjanowski
Source:
Acta agriculturæ Scandinavica 2019 v.69 no.4 pp. 311-316
ISSN:
1651-1913
Subject:
Triticum aestivum; baking; biodiversity; breads; crop yield; environmental impact; falling number; fertilizer application; gluten; grain quality; hardness; intensive farming; nitrogen; nitrogen fertilizers; soil organic carbon; winter wheat
Abstract:
... The negative impact on the environment caused by intensive agriculture has been extensively discussed for years. In particular, excessive nitrogen application has been associated with biodiversity loss. Many studies have shown the potential to reduce the use of nitrogen without any impact on crop yield. Maintaining crop yield has been the goal, whereas crop quality has not been considered. In this ...
DOI:
10.1080/09064710.2018.1564787

17. Optimization of calcium–magnesium–inulin formulation on wheat flour dough rheological properties

Author:
Georgiana Gabriela Codină; Sorina Ropciuc; Adriana Dabija
Source:
Journal of food process engineering 2019 v.42 no.6 pp. e13219
ISSN:
0145-8876
Subject:
amylographs; baked goods; bakery industry; bioavailability; breadmaking; breadmaking quality; calcium; dough; engineering; falling number; fermentation; gluconates; humans; inulin; lactic acid; magnesium; mixing; nutrient deficiencies; pasting properties; prebiotics; response surface methodology; rheological properties; salts; water uptake; wheat flour
Abstract:
... The aim of our study was to optimize the inulin (In), calcium lactate (Ca), and magnesium gluconate (Mg) content in order to obtain the best wheat flour dough rheological properties by using response surface methodology. The Farinograph, Falling Number, Amylograph, and Rheofermentometer properties were evaluated. The results of the study revealed that from the three independent variables used, In ...
DOI:
10.1111/jfpe.13219

18. Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

Author:
Georgiana Gabriela Codină; Adriana Dabija; Silviu Gabriel Stroe; Sorina Ropciuc
Source:
Journal of food processing and preservation 2019 v.43 no.6 pp. e13857
ISSN:
0145-8892
Subject:
amylographs; anemia; bioavailability; breadmaking; breads; dough; extensibility; falling number; fermentation; fructooligosaccharides; ions; iron; lactic acid; mixing; nutrient deficiencies; pasting properties; prebiotics; response surface methodology; temperature; viscometry; viscosity; water uptake; wheat flour
Abstract:
... The aim of this study was to optimize the iron (FE) and oligofructose (OF) content in order to obtain wheat flour dough with the best rheological properties using response surface methodology (RSM). The dough rheological properties were analyzed using the Farinograph, Alveograph, Amylograph, Falling Number, and Rheofermentometer devices. The levels used for oligofructose variable (OF) were between ...
DOI:
10.1111/jfpp.13857

19. Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks

Author:
Georgiana Gabriela Codină; Adriana Dabija; Mircea Oroian
Source:
Foods 2019 v.8 no.10 pp. -
ISSN:
2304-8158
Subject:
alpha-amylase; deformation; dough; falling number; fungi; gluten; neurons; pasting properties; prediction; torque; water content; water uptake; wheat flour
Abstract:
... An artificial neuronal network (ANN) system was conducted to predict the Mixolab parameters which described the wheat flour starch-amylase part (torques C3, C4, C5, and the difference between C3-C4and C5-C4, respectively) from physicochemical properties (wet gluten, gluten deformation index, Falling number, moisture content, water absorption) of 10 different refined wheat flours supplemented bydif ...
DOI:
10.3390/foods8100447
PubMed:
31581568
PubMed Central:
PMC6835905

20. Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Author:
Sylwia Stępniewska; Waleed H. Hassoon; Anna Szafrańska; Grażyna Cacak-Pietrzak; Dariusz Dziki
Source:
Foods 2019 v.8 no.8 pp. -
ISSN:
2304-8158
Subject:
amylographs; ash content; baking; breadmaking quality; falling number; hardness; pentosans; prediction; protein content; rye; rye flour; water solubility; whole grain flour; whole wheat bread
Abstract:
... The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that c ...
DOI:
10.3390/foods8080331
PubMed:
31398871
PubMed Central:
PMC6722811

21. Reduction of falling number in soft white spring wheat caused by an increased proportion of spherical B-type starch granules

Author:
Yijing Shao; Min-Hui Tsai; Yuezhen He; Jianli Chen; Cathy Wilson; Amy Hui-Mei Lin
Source:
Food chemistry 2019 v.284 pp. 140-148
ISSN:
0308-8146
Subject:
alpha-amylase; carbohydrate structure; cultivars; enzyme activity; falling number; flour; pasting properties; rain; spring wheat; starch granules; viscosity; wheat starch; Idaho
Abstract:
... A low falling number (FN) in wheat indicates high α-amylase activity associated with poor end-use quality. We hypothesize starch – the substrate of α-amylase, can directly influence hot flour pasting properties and its susceptibility to α-amylase, which further affects viscosity. We examined the structural characteristics of starch in three soft white spring wheat cultivars grown in Idaho in 2013 ...
DOI:
10.1016/j.foodchem.2019.01.006

22. Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features

Author:
Georgiana Gabriela Codină; Ana Maria Istrate; Ioan Gontariu; Silvia Mironeasa
Source:
Foods 2019 v.8 no.8 pp. -
ISSN:
2304-8158
Subject:
breadmaking quality; breads; cooling; dough; dough development; falling number; heat; linseed; retrogradation; rheological properties; sensory properties; starch; water content; water uptake; wheat flour
Abstract:
... The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The flaxseed–wheat composite flour parameters determined such as fat, protein (PR), ash and carbohydrates (CHS) increased by increasing the level of flaxseed whereas the moisture c ...
DOI:
10.3390/foods8080333
PubMed:
31395832
PubMed Central:
PMC6723165

23. The influence of anaerobic conditions of maize grain storage on the changes in the quality parameter “falling number”

Author:
A. Borta; M. Zhelobkova
Source:
Harčova nauka ì tehnologìâ 2019 v.13 no.3 pp. -
ISSN:
2409-7004
Subject:
amylases; dent corn; equations; extended shelf life; silos; water content
Abstract:
... In recent decades, at Ukrainian farms and grain-processing enterprises, the technology of storing grain in silo bags has become widespread. In this type of storage, anaerobic conditions are created due to the physiological respiration process, which ensures extended shelf life of freshly harvested grain. This, in turn, allows the use of low-power processing equipment for post-harvest grain process ...
DOI:
10.15673/fst.v13i3.1472

24. Assessing the variation and genetic architecture of asparagine content in wheat: What can plant breeding contribute to a reduction in the acrylamide precursor?

Author:
Matthias Rapp; Klaus Schwadorf; Willmar L. Leiser; Tobias Würschum; C. Friedrich H. Longin
Source:
Theoretical and applied genetics 2018 v.131 no.11 pp. 2427-2437
ISSN:
0040-5752
Subject:
Maillard reaction; acrylamides; asparagine; breads; carcinogens; chromosome mapping; falling number; genetic variation; genotype-environment interaction; heritability; marker-assisted selection; plant breeding; prediction; protein content; quantitative trait loci; sulfur; variance; wheat; Central European region
Abstract:
... KEY MESSAGE : A large genetic variation, moderately high heritability, and promising prediction ability for genomic selection show that wheat breeding can substantially reduce the acrylamide forming potential in bread wheat by a reduction in its precursor asparagine. Acrylamide is a potentially carcinogenic substance that is formed in baked products of wheat via the Maillard reaction from carbonyl ...
DOI:
10.1007/s00122-018-3163-x

25. Blending Value of Winter Rye with Various Viscosity of an Aqueous Extract of Grain Meal

Author:
A. A. Goncharenko; S. A. Ermakov; T. V. Semenova; V. N. Tochilin; N. V. Tsygankova; A. V. Makarov; M. A. Kuzmich; O. A. Krahmaleva; N. A. Jashina; Z. N. Shcherbakova
Source:
Russian agricultural sciences 2018 v.44 no.5 pp. 393-400
ISSN:
1068-3674
Subject:
breads; cultivars; falling number; mixing; rye; rye flour; viscosity; wheat; winter
Abstract:
... The wide use of rye flour in the form of rye-wheaten and wheaten-rye mixes has caused the problem of the blending value of cultivated varieties, which is as important for rye as for wheat. The purpose of the research was to comparatively study the blending value of winter rye samples with various viscosity of aqueous extract of grain meal. Six rye samples with low viscosity (2.1–7.3 cP) as recipie ...
DOI:
10.3103/S1068367418050075

26. Detection of sprout damage in wheat kernels using NIR hyperspectral imaging

Author:
Jayme G.A. Barbedo; Eliana M. Guarienti; Casiane S. Tibola
Source:
Biosystems engineering 2018 v.175 pp. 124-132
ISSN:
1537-5110
Subject:
Triticum aestivum; cultivars; falling number; germination; grain quality; hyperspectral imagery; near-infrared spectroscopy; seeds; sprouting; wavelengths; wheat
Abstract:
... The use of near-infrared (NIR) hyperspectral imaging (HSI) for detecting sprout damage in wheat kernels was investigated. Experiments were carried out to determine which spectral bands had the best potential for discriminating between sound and sprouted kernels. Two wavelengths were selected and combined into an index that was used to indicate the presence or absence of sprouting. Experiments with ...
DOI:
10.1016/j.biosystemseng.2018.09.012

27. Effect of adding potato maltodextrins on baking properties of triticale flour and quality of bread

Author:
Karolina Pycia; Grażyna Jaworska; Joanna Telega; Iwona Sudoł; Piotr Kuźniar
Source:
Lebensmittel-Wissenschaft + Technologie 2018 v.96 pp. 199-204
ISSN:
0023-6438
Subject:
baking quality; breads; chewiness; color; dough; falling number; hardness; hydrolysates; loaves; maltodextrins; mixing; potatoes; saccharification; texture; triticale flour; water uptake
Abstract:
... This work investigates the effect of the addition of potato maltodextrins saccharified to various degrees on the baking properties of triticale flour and the quality of the obtained bread. The experimental material was triticale flour and commercial potato maltodextrin preparations with a low and average degree of saccharification. The proportions of maltodextrins in the studied systems were 2, 4, ...
DOI:
10.1016/j.lwt.2018.05.039

28. Effect of fertilizers application and growing environment on physicochemical properties and bread making quality of Sudanese wheat cultivar

Author:
Samah A. Eljak; Hayat A. Hassan; Yasir S.A. Gorafi; Isam A. Mohamed Ahmed; Mohanad Z.A. Ali
Source:
Journal of the Saudi Society of Agricultural Sciences 2018 v.17 no.4 pp. 376-384
ISSN:
1658-077X
Subject:
ammonium sulfate; ash content; breadmaking quality; cultivars; falling number; fertilizer application; gluten; multivariate analysis; physicochemical properties; protein content; sowing; water content; wheat
Abstract:
... The primary aim of this study was to evaluate the physicochemical and bread making quality of Sudanese wheat cultivar, known as Imam, grown under different growing conditions (location and fertilization). The results showed significant differences (P⩽0.01) in all quality tests among the growing environments, fertilization, and fertilization vs. environments. Different ranges were observed for 1000 ...
DOI:
10.1016/j.jssas.2016.09.002

29. Effect of golden and brown linseed fibre on wheat flour pasting, dough properties and bread quality

Author:
I. Švec; M. Hrušková
Source:
Cereal research communications 2018 v.46 no.1 pp. 114-123
ISSN:
1788-9170
Subject:
amylases; amylographs; baking; breadmaking quality; breads; dough; energy; enzyme activity; falling number; fermentation; flax; gluten; hydrophilicity; linseed; pasting properties; seeds; viscoelasticity; viscosity; wheat flour
Abstract:
... Wheat flour was enhanced by linseed fibre, characterised by granulation 500–700 μm. Using seeds from 2015 flax harvest, linseed fibre was gained from two golden and one brown linseed varieties (Amon, Raciol and Recital, respectively). Additions at levels 2.5% and 5.0% affected amylases activity and protein technological quality softly, evaluated by Falling Number and Zeleny sedimentation tests, re ...
DOI:
10.1556/0806.45.2017.063

30. Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication

Author:
Junzhou Ding; Gary G. Hou; Boris V. Nemzer; Shanbai Xiong; Arnaud Dubat; Hao Feng
Source:
Food chemistry 2018 v.243 pp. 214-221
ISSN:
0308-8146
Subject:
dough; falling number; functional properties; gamma-aminobutyric acid; germination; glucose; gluten; hard red spring wheat; mixing; retrogradation; starch; ultrasonic treatment; whole wheat flour
Abstract:
... Using hard red spring (HRS), hard white (HW), and soft white (SW) wheat, this study examined how germination time affected the functionality of whole-wheat flour (WWF) and enhancement of γ-aminobutyric acid (GABA) content through ultrasonication. The falling number values significantly decreased and the glucose content increased by 227–357% after 15h of controlled germination. The setback value of ...
DOI:
10.1016/j.foodchem.2017.09.128

31. Evaluation of Non-Fermented Dough from Wheat/Barley/Hemp Composites

Author:
M. Hrušková; I. Švec
Source:
Scientia Agriculturae Bohemica 2018 v.49 no.2 pp. 118-126
ISSN:
1805-9430
Subject:
amylases; amylographs; barley; barley flour; dough; energy; enzyme activity; extensibility; falling number; hemp; hulling; protein content; seeds; viscosity; water uptake; wheat
Abstract:
... Basic wheat-barley flour premixes (70 : 30 and 50 : 50) were enhanced by 5 and 10% of dehulled and hulled hemp seeds wholemeal or by 2 types of hemp fine flour. Barley flour (BF) decreased both protein content and quality by approximately 1.5 and 50%, respectively. In blends, hemp fine flour containing recovered protein level back. BF lowered amylases activity by about 20–25% in maximum; hemp prod ...
DOI:
10.2478/sab-2018-0017

32. Genetic diversity of bread wheat genotypes in Iran for some nutritional value and baking quality traits

Author:
Reza Amiri; Shahryar Sasani; Saeid Jalali-Honarmand; Ali Rasaei; Behnaz Seifolahpour; Sohbat Bahraminejad
Source:
Physiology and molecular biology of plants 2018 v.24 no.1 pp. 147-157
ISSN:
0971-5894
Subject:
agronomic traits; analysis of variance; baking quality; breadmaking; cluster analysis; cultivars; falling number; fiber content; genetic variation; genotype; genotype-environment interaction; gluten; grain protein; grain yield; irrigation; nutritive value; protein content; seeds; water stress; wheat; Iran
Abstract:
... Genetic variation among 78 irrigated bread wheat genotypes was studied for their nutritional value and baking quality traits as well as some agronomic traits. The experiment was conducted in a randomized complete block design with three replicates under normal and terminal drought stress conditions in Kermanshah, Iran during 2012–2013 cropping season. The results of combined ANOVA indicated highly ...
DOI:
10.1007/s12298-017-0481-4
PubMed:
29398846
PubMed Central:
PMC5787113

33. Head and leaf fungicide deposit on winter wheat, deoxynivalenol content and yield parameters as affected by different nozzle types

Author:
F. Vučajnk; S. Trdan; G. Leskošek; I.J. Košir; A. Sreš; D. Kocjan Ačko; M. Vidrih
Source:
Cereal research communications 2018 v.46 no.2 pp. 321-332
ISSN:
1788-9170
Subject:
Fusarium head blight; deoxynivalenol; falling number; fungicides; grain quality; grain yield; leaves; nozzles; protein content; spraying; winter wheat
Abstract:
... In 2014 and 2015, we studied the effect of fungicide spraying with 11 different nozzles on the quality and quantity of head and leaf fungicide deposit, the percentage of Fusarium head blight (FHB) incidence, FHB index, the DON content, yield and grain quality parameters. The best quality and quantity of fungicide deposit on the front and rear head sides was achieved with the TeeJet Turbo FloodJet ...
DOI:
10.1556/0806.46.2018.13

34. Influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties

Author:
Georgiana Gabriela Codină; Dumitru Zaharia; Silviu-Gabriel Stroe; Sorina Ropciuc
Source:
CyTA: journal of food 2018 v.16 no.1 pp. 884-891
ISSN:
1947-6345
Subject:
amylographs; calcium; calcium gluconate; dough; dough development; falling number; gelatinization temperature; ions; lactic acid; rheology; salts; viscoelasticity; viscosity; water uptake; wheat flour
Abstract:
... This study analysed the effect of calcium ions from gluconate and lactate salts on the rheological properties of wheat flour dough. The empirical rheological properties of wheat flour dough were evaluated on Farinograph, Amylograph, Falling Number and Rheofermentometer devices. In the Farinograph test, both forms of calcium ions increased water absorption and dough stability, whereas the dough dev ...
DOI:
10.1080/19476337.2018.1498129

35. Investigation of scale reduction in a laboratory bread-making procedure: Comparative analysis and method development

Author:
Renáta Németh; Ágnes Bánfalvi; András Csendes; Sándor Kemény; Sándor Tömösközi
Source:
Journal of cereal science 2018 v.79 pp. 267-275
ISSN:
0733-5210
Subject:
absorption; baking; breadmaking; crude protein; falling number; flour; gluten; loaves; physicochemical properties; sensory properties; starch; variance; wheat
Abstract:
... Baking trials of eleven Hungarian wheat varieties were performed on macro- and micro-scale. The aim of this work was to investigate the applicability of a micro-scale bread making method using 10 g flour/loaf compared to a standard method requiring 250 g flour/loaf. Volume, height and sensory properties of loaves were evaluated. Chemical and physicochemical properties, like crude protein content, ...
DOI:
10.1016/j.jcs.2017.11.009

36. Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

Author:
Virgilio Giannone; Mariagrazia Giarnetti; Alfio Spina; Aldo Todaro; Biagio Pecorino; Carmine Summo; Francesco Caponio; Vito Michele Paradiso; Antonella Pasqualone
Source:
Food chemistry 2018 v.241 pp. 242-249
ISSN:
0308-8146
Subject:
absorption; acetic acid; benzaldehyde; breads; chewiness; dough; durum wheat; falling number; furfural; gluten; hexanols; odors; phenylethyl alcohol; physicochemical properties; protected designation of origin; protein content; semolina; sensory evaluation; taste
Abstract:
... To help future quality checks, we characterized the physico-chemical and sensory properties of Dittaino bread, a sourdough-based durum wheat bread recently awarded with Protected Designation of Origin mark, along with the quality features of re-milled semolina used for its production. Semolina was checked for Falling Number (533–644s), protein content (12.0–12.3g/100gd.m.), gluten content (9.7–10. ...
DOI:
10.1016/j.foodchem.2017.08.096

37. Physicochemical characteristics and flourgraph properties of wheat varieties (Triticum aestivum L.) used in flat bread (Gaziantep pita)

Author:
Hatice Pekmez
Source:
CyTA: journal of food 2018 v.16 no.1 pp. 965-971
ISSN:
1947-6345
Subject:
Triticum aestivum; energy; extensibility; falling number; flat breads; gluten; imports; normal values; physicochemical properties; wheat; Turkey (country)
Abstract:
... Physical, chemical and flourgraph properties of Sagittario, Zerun, Gerek 79, Bezostaja, Victoria, Ceyhan 99, Bezostaja (import) and Pioneer wheat varieties used in Gaziantep pita (flat type regional bread in Turkey) production were investigated. Results showed that the hectoliter weights and the moisture contents of wheat samples were suitable except Ceyhan 99. The lowest sedimentation volume was ...
DOI:
10.1080/19476337.2018.1513077

38. Postharvest and postmilling changes in wheat grain and flour quality characteristics

Author:
Byung‐Kee Baik; Tom Donelson
Source:
Cereal chemistry 2018 v.95 no.1 pp. 141-148
ISSN:
0009-0352
Subject:
baking quality; cookies; falling number; lactic acid; milling; pH; postharvest storage; soft red winter wheat; solvents; storage time; wheat flour
Abstract:
... 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 ...
Handle:
10113/6542232
DOI:
10.1002/cche.10013

39. Pre-harvest sprouting resistance of soft winter wheat varieties and associated grain characteristics

Author:
Taehyun Ji; Bryan Penning; Byung-Kee Baik
Source:
Journal of cereal science 2018 v.83 pp. 110-115
ISSN:
0733-5210
Subject:
alpha-amylase; enzyme activity; falling number; preharvest sprouting resistance; soft white wheat; sprouting; vivipary (plants); winter; winter wheat
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 produce ...
Handle:
10113/6120047
DOI:
10.1016/j.jcs.2018.08.006

40. Prediction of rye flour baking quality based on parameters of swelling curve

Author:
Sylwia Stępniewska; Elżbieta Słowik; Grażyna Cacak-Pietrzak; Daria Romankiewicz; Anna Szafrańska; Dariusz Dziki
Source:
European food research & technology 2018 v.244 no.6 pp. 989-997
ISSN:
1438-2377
Subject:
amylographs; ash content; baking; breadmaking quality; correlation; falling number; food research; hardness; pentosans; prediction; protein content; rye flour; viscosity; water uptake
Abstract:
... The objective of this work was to use the swelling curve test for the evaluation of the baking value of rye flours commonly used for bread production. Ten rye flours obtained from industrial mills were used for investigations. The parameters characterized the flour properties such as protein content, ash content, pentosans content, falling number, amylograph peak viscosity and water absorption wer ...
DOI:
10.1007/s00217-017-3014-z

41. Preharvest sprouting assessment in wheat genotypes influenced by temperature and degree days

Author:
L. A. OKUYAMA; N. S. FONSECA JUNIOR; P. H. CARAMORI; M. M. KOHLI
Source:
Experimental agriculture 2018 v.54 no.4 pp. 483-490
ISSN:
1469-4441
Subject:
Triticum; air temperature; cultivars; environmental factors; falling number; genotype; germination; heat sums; pericarp; rain; rainfall simulation; rainfall simulators; screening; thermography; vivipary (plants); wheat
Abstract:
... The environmental conditions and test duration in rainfall simulators have been major constraints to find reliable differences in preharvest sprouting (PHS) among wheat cultivars. This study aimed to elucidate the temperature conditions and degree-days (DD) that enable higher discrimination of genotypes in a PHS test. Thirteen genotypes with different degrees of PHS (BR 18, BRS 220, CD 104, CD 105 ...
DOI:
10.1017/S0014479717000114

42. Properties and Specific Functional Features of Wheat Grain α-Amylase/Subtilisin Inhibitor

Author:
V. A. Kuzovlev; Zh. D. Beskempirova; D. A. Shansharova; O. V. Fursov; A. A. Khakimzhanov
Source:
Applied biochemistry and microbiology 2018 v.54 no.2 pp. 215-219
ISSN:
0003-6838
Subject:
alpha-amylase; calcium; cations; falling number; glycoproteins; isoelectric point; isozymes; molecular weight; pH; subtilisin; thermal stability; wheat
Abstract:
... A protein bifunctional inhibitor of endogenous α-amylase and subtilisin has been isolated from wheat grain and purified. The inhibitor specifically inactivates α-amylase isozymes with high isoelectric point values (group α-AMY1) and has almost no effect on the α-AMY2 isozymes with low isoelectric point values. This enzyme does not belong to glycoproteins and has a molecular weight of 21 kDa and an ...
DOI:
10.1134/S0003683818020059

43. QTL analysis of falling number and seed longevity in wheat (Triticum aestivum L.)

Author:
Andreas Börner; Manuela Nagel; Monika Agacka-Mołdoch; Peter Ulrich Gierke; Michael Oberforster; Theresa Albrecht; Volker Mohler
Source:
Journal of applied genetics 2018 v.59 no.1 pp. 35-42
ISSN:
1234-1983
Subject:
Triticum aestivum; alpha-amylase; cultivars; dwarfing; falling number; genetic factors; germination; inbred lines; loci; major genes; phenotype; quantitative trait loci; seed longevity; sprouting; vivipary (plants); winter wheat
Abstract:
... Pre-harvest sprouting (PHS) and seed longevity (SL) are complex biological processes of major importance for agricultural production. In the present study, a recombinant inbred line (RIL) population derived from a cross between the German winter wheat (Triticum aestivum L.) cultivars History and Rubens was used to identify genetic factors controlling these two physiological seed traits. A falling ...
DOI:
10.1007/s13353-017-0422-5

44. Relationships between Falling Number, α‐amylase activity, milling, cookie, and sponge cake quality of soft white wheat

Author:
Alecia M. Kiszonas; Douglas A. Engle; Leonardo A. Pierantoni; Craig F. Morris
Source:
Cereal chemistry 2018 v.95 no.3 pp. 373-385
ISSN:
0009-0352
Subject:
alpha-amylase; cookies; economic impact; enzyme activity; falling number; flour; genetic variation; milling; mixing; soft white wheat; sponge cakes
Abstract:
... BACKGROUND AND OBJECTIVES: Falling Number (FN) in wheat is an important quality predictor and carries a significant economic impact. Lower FN is associated with higher α‐amylase activity and poorer soft wheat end‐use quality, especially sponge cake. The objective was to examine wheat samples with a range of FN between 70 > 300 s for α‐amylase activity and sponge cake quality. FINDINGS: Falling Num ...
Handle:
10113/6472240
DOI:
10.1002/cche.10041
CHORUS:
10.1002/cche.10041
Chorus Open Access:
10.1002/cche.10041

45. A closer look at the bread making process and the quality of bread as a function of the degree of preharvest sprouting of wheat (Triticum aestivum)

Author:
Heleen Olaerts; Laurence Vandekerckhove; Christophe M. Courtin
Source:
Journal of cereal science 2018 v.80 pp. 188-197
ISSN:
0733-5210
Subject:
Triticum aestivum; alpha-amylase; bakery industry; baking; breadmaking; breadmaking quality; breads; color; cooling; dough; endo-1,4-beta-xylanase; enzyme activity; falling number; gels; loaves; mixing; peptidases; sprouting; starch; stickiness; texture; vivipary (plants); wheat; wheat flour
Abstract:
... In this study, the impact of the extent of field sprouting of wheat on bread making and bread quality was investigated. Wheat with a flour Falling number (FNflour) down to 200 s was still manageable during bread making on laboratory scale. In contrast, the use of severely sprouted wheat (FNflour below 200 s) resulted in sticky dough and bread with impaired crumb texture, high crumb stickiness, and ...
DOI:
10.1016/j.jcs.2018.03.004

46. The influence of the sprouted wheat kernels (swk) on the amilolytic activity of three wheat varieties, cultivated in romania

Author:
Ciprian-Nicolae Popa; Radiana-Maria Tamba-Berehoiu; Luminita Valerica Visan; Vasilica Simion
Source:
Current Trends in Natural Sciences 2018 v.7 no.14 pp. 260-265
ISSN:
2284-953X
Subject:
descriptive statistics; regression analysis; seeds; t-test; wheat; Romania
Abstract:
... The Falling number FN (s) and the Sprouted Wheat Kernel SWK % (ISO 3093, SR ISO7979:2001) were analyzed for 3 varieties of wheat, Dropia, Flamura 85 and Fundulea 4, mainly cultivated in the southern region of Romania. The descriptive statistics highlighted the extremely high variability coefficients of SWK, namely: 182.93 % at Dropia, 99.35 % at Flamura 85 and 152.60 % at Fundulea 4 variety. The t ...

47. AAC Penhold Canada Prairie Spring Red wheat

Author:
R.D. Cuthbert; R.M. DePauw; R.E. Knox; A.K. Singh; T.N. McCaig; B. McCallum; T. Fetch; B.L. Beres
Source:
Canadian journal of plant science 2017 v.98 no.1 pp. 207-214
ISSN:
1918-1833
Subject:
Fusarium head blight; Triticum aestivum; amylographs; cultivars; disease resistance; falling number; flour; grain yield; hard red spring wheat; leaf rust; markets; races; seed size; smut diseases; stem rust; viscosity; water uptake; Canada
Abstract:
... AAC Penhold, an awned hard red spring wheat (Triticum aestivum L.) cultivar, yielded significantly more grain than check cultivar 5700PR while maturing 2 d earlier and was 7.5 cm shorter in stature. The seed size was significantly larger than 5700PR and 5701PR, with a test weight significantly heavier than both checks. AAC Penhold expressed resistance to prevalent races of leaf rust and common bun ...
DOI:
10.1139/cjps-2017-0186

48. Brasetto hybrid winter rye

Author:
P. Wilde; B. Schmiedchen; J. Menzel; A. Gordillo; D. Brian Fowler
Source:
Canadian journal of plant science 2017 v.98 no.1 pp. 195-198
ISSN:
1918-1833
Subject:
Claviceps purpurea; Secale cereale; autumn; cultivars; ergot; falling number; feed grains; grain protein; grain yield; hybrids; protein content; rye; winter; Canada
Abstract:
... Brasetto is one of the first two hybrid winter (fall) rye (Secale cereale L.) cultivars to be registered for production in Canada. In registration trials, its grain yield was 42% higher than the mean of the check entries and 23% higher than the highest yielding reference cultivar, Hazlet. It has a very high falling number, which is of special interest in the food market. Except for lower grain pro ...
DOI:
10.1139/cjps-2016-0382

49. Breeding progress, environmental variation and correlation of winter wheat yield and quality traits in German official variety trials and on-farm during 1983–2014

Author:
Friedrich Laidig; Hans-Peter Piepho; Dirk Rentel; Thomas Drobek; Uwe Meyer; Alexandra Huesken
Source:
Theoretical and applied genetics 2017 v.130 no.1 pp. 223-245
ISSN:
0040-5752
Subject:
Triticum aestivum; absorption; baking quality; environmental factors; falling number; genetic improvement; genotype; grain quality; grain yield; hardness; loaves; milling; phenotypic correlation; surveys; variance; variety trials; winter wheat; Germany
Abstract:
... KEY MESSAGE: Over the last 32 years, a large gain in grain yield (24 %) was achieved in official German variety trials, and despite considerable loss in protein concentration (−7.9 %), winter wheat baking quality was partially improved over the last 32 years. On-farm gain in grain yield (32 %) exceeded gain in trials, but at yield level about 25 dt ha ⁻¹ lower. Breeding progress was very successfu ...
DOI:
10.1007/s00122-016-2810-3
PubMed:
27796431
PubMed Central:
PMC5215243

50. Breeding progress, variation, and correlation of grain and quality traits in winter rye hybrid and population varieties and national on-farm progress in Germany over 26 years

Author:
Friedrich Laidig; Hans-Peter Piepho; Dirk Rentel; Thomas Drobek; Uwe Meyer; Alexandra Huesken
Source:
Theoretical and applied genetics 2017 v.130 no.5 pp. 981-998
ISSN:
0040-5752
Subject:
Secale cereale; cultivars; falling number; field experimentation; genetic improvement; grain yield; hybrids; models; rye; surveys; temperature; variety trials; viscosity; winter; yield components; Germany
Abstract:
... KEY MESSAGE: Grain yield of hybrid varieties and population varieties in official German variety trials increased by 23.3 and 18.1%, respectively, over the last 26 years. On-farm gain in grain yield (18.9%) was comparable to that of population varieties in variety trials, yet at a level considerably lower than in variety trials. Rye quality is subject to large year-to-year fluctuation. Increase in ...
DOI:
10.1007/s00122-017-2865-9
PubMed:
28289803
PubMed Central:
PMC5395587

51. Comparison of fermentation strength of the flours obtained from the grain of old varieties and modern breeding lines of spelt (Triticum aestivum ssp. spelta)

Author:
A. Sobczyk; K. Pycia; G. Jaworska; J. Kaszuba
Source:
Journal of food processing and preservation 2017 v.41 no.6 pp. -
ISSN:
0145-8892
Subject:
Triticum aestivum subsp. spelta; blood glucose; breeding; breeding lines; carbon dioxide; cholesterol; cultivars; falling number; fatty acids; fermentation; minerals; new family; nutritive value; protein content; recipes; starch; vitamins; water uptake; wheat; wheat flour
Abstract:
... This study compares fermenting properties of the flours derived from old German varieties of spelt, new breeding lines of this grain, and the new Polish cultivar Ostro. A reference sample was wheat flour from the cultivar Tonacja. Spelt flours and wheat flour were characterized in terms of the falling number, starch content, water absorption of starch, and the content of damaged starch. The fermen ...
DOI:
10.1111/jfpp.13293

52. Dynamics of technological and baking qualities of winter rye grain depending on flour yield and water extract viscosity

Author:
A. A. Goncharenko; A. V. Osipova; S. A. Ermakov; A. V. Makarov; T. V. Semenova; V. N. Tochilin; E. I. Davidova; N. A. Yashina; O. P. Kondrateva; Z. N. Shcherbakova; O. A. Krahmaleva
Source:
Russian agricultural sciences 2017 v.43 no.5 pp. 361-367
ISSN:
1068-3674
Subject:
agricultural sciences; baking quality; bran; breads; cultivars; endosperm; falling number; field experimentation; fruits; gelatinization temperature; grinding; loaves; pentosans; porosity; rye; rye flour; starch; viscosity; water solubility; whole grain flour; winter
Abstract:
... Dynamics of technological and baking qualities of winter rye grain were studied depending on flour yield and water extract viscosity (WEV). Initial material consisted in six populations of winter rye obtained after ten cycles of divergent selection for WEV, which was carried out on the basis of cultivars Al’fa and Moskovskaya 12. For each cultivar, three populations contrastingly differing for WEV ...
DOI:
10.3103/S106836741705007X

53. Evaluation of technological and bakery properties of winter rye in dependence on predecessor in adaptive-landscape crop farming

Author:
L. M. Kozlova; A. V. Denisova; I. V. Lyskova; S. N. Zhuk
Source:
Agrarnaâ nauka Evro-Severo-Vostoka 2017 v.0 no.5 pp. 33-39
ISSN:
2500-1396
Subject:
Lupinus; Trifolium pratense; Vicia; breads; fallow; flour; grain quality; green manures; oats; peas; protein content; radishes; winter rye
Abstract:
... Results of perennial studies on influence of predecessors on grain quality parameters of winter rye Kirovskaya 89 and Falenskaya 4 are presented in the article. Winter rye was sowed after such kinds of fallow as pure, manure, green manure (lupine, melilot, red clover, annual grasses), occupied (field pea + oat; radish + vetch + oat; clover). It was established that predecessor could influence on g ...

54. Falling Number Sampling Variation Within Trucks at First Point of Sale

Author:
Stephen R. Delwiche; Bryan T. Vinyard
Source:
Cereal chemistry 2017 v.94 no.3 pp. 480-484
ISSN:
0009-0352
Subject:
alpha-amylase; analysis of variance; analytical methods; barley; elevators; falling number; flour; models; seed germination; trucks; variance; wheat; Ohio; Washington (state)
Abstract:
... Falling number (FN) is a test widely performed on raw samples of wheat and barley as a means to indicate the level of enzyme activity (α‐amylase) associated with seed germination. In most circumstances of wheat, high activity levels are associated with decreased quality of the end products and, because of this, grain lots with low FN are discounted at points of sale, including the first point of d ...
DOI:
10.1094/CCHEM-06-16-0180-R

55. Genetic analyses using GGE model and a mixed linear model approach, and stability analyses using AMMI bi-plot for late-maturity alpha-amylase activity in bread wheat genotypes

Author:
Golam Rasul; Karl D. Glover; Padmanaban G. Krishnan; Jixiang Wu; William A. Berzonsky; Bourlaye Fofana
Source:
Genetica 2017 v.145 no.3 pp. 259-268
ISSN:
0016-6707
Subject:
Triticum aestivum; alpha-amylase; computer software; cultivars; falling number; genes; genetic analysis; genotype; heritability; linear models; new variety; parents; phenotypic variation; spring wheat; variance; South Dakota
Abstract:
... Low falling number and discounting grain when it is downgraded in class are the consequences of excessive late-maturity α-amylase activity (LMAA) in bread wheat (Triticum aestivum L.). Grain expressing high LMAA produces poorer quality bread products. To effectively breed for low LMAA, it is necessary to understand what genes control it and how they are expressed, particularly when genotypes are g ...
DOI:
10.1007/s10709-017-9962-1

56. The Mixolab Rheological Properties and Dough Microstructure of Defatted Mustard Seed–Wheat Composite Flours

Author:
Silvia Mironeasa; Georgiana Gabriela Codină
Source:
Journal of food processing and preservation 2017 v.41 no.5 pp. -
ISSN:
0145-8892
Subject:
alpha-amylase; baked goods; bioactive compounds; breadmaking quality; dough; dough development; enzyme activity; falling number; ingredients; light microscopy; lysine; metabolic syndrome; microstructure; mixing; mustard seed; nutritive value; pasting properties; principal component analysis; proteins; retrogradation; rheological properties; starch; wheat flour
Abstract:
... The aim of the present study was to analyze the dough rheological properties by using Mixolab and it microstructure by using epifluorescence light microscopy of the composites flours prepared from 650 wheat flour types with different quality for bread making and 5, 10, 15, and 20% of defatted mustard seed flour (MSF). During the mixing stage the stability and dough development time increase up to ...
DOI:
10.1111/jfpp.13130

57. Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processing

Author:
Yueming Hu; Lijuan Wang; Hong Zhu; Zaigui Li
Source:
Journal of cereal science 2017 v.74 pp. 231-237
ISSN:
0733-5210
Subject:
amylose; chemical structure; enthalpy; falling number; gelatinization; in vitro digestibility; in vitro digestion; leaching; pasting properties; proteins; starch granules; steam; temperature; thermal properties; viscosity; wheat flour
Abstract:
... Native and moistened wheat flours (moisture contents were 13.5 and 27.0%, respectively) were treated with superheated steam (SS) at different temperatures (140 and 170 °C) and times (1, 2 and 4 min). Their physicochemical and digestive properties were analyzed. For native flour, SS treatment altered the starch molecular structure and behavior slightly. While for moistened flour, crystalline degree ...
DOI:
10.1016/j.jcs.2017.02.012

58. Nitrogen fertilisation effects on technological parameters and carotenoid, tocol and phenolic acid content of einkorn (Triticum monococcum L. subsp. monococcum): A two-year evaluation

Author:
Alyssa Hidalgo; Andrea Brandolini
Source:
Journal of cereal science 2017 v.73 pp. 18-24
ISSN:
0733-5210
Subject:
Triticum monococcum subsp. monococcum; carotenoids; climate; disease resistance; durum wheat; falling number; fertilizer analysis; fertilizer application; flour; heading; nitrogen; nitrogen fertilizers; nutrient content; nutritive value; phenolic acids; protein content; rain; seeds; temperature; tillering
Abstract:
... Recent studies on einkorn wheat, an underutilised relative of durum and bread wheat, demonstrated its outstanding nutritional characteristics and fostered a renewed interest for its cultivation. Einkorn is a disease-resistant and thrifty crop, supplying flour with optimal composition even with minimal agronomic management. To understand the role of nitrogen fertilisation on its composition and nut ...
DOI:
10.1016/j.jcs.2016.11.002

59. Physicochemical and rheological properties of Indian wheat varieties of Triticum aestivum

Author:
S.Y. Baljeet; S. Yogesh; B.Y. Ritika
Source:
Quality assurance and safety of crops & foods 2017 v.9 no.4 pp. 369-382
ISSN:
1757-837X
Subject:
Triticum aestivum; ash content; bulk density; dough; dough development; falling number; gluten; hardness; milling; mixing; pasting properties; protein content; quality control; rheological properties; seeds; solvents; temperature; wheat; wheat flour
Abstract:
... Physical quality parameters of grains and functional and rheological properties of flours and dough prepared from eight newly released Indian wheat varieties of Triticum aestivum were analysed. Grain samples were evaluated for 1000 kernel weight, test weight, bulk density, equivalent diameter and hardness. Wheat flour samples were tested for protein content, ash content, sedimentation value, falli ...
DOI:
10.3920/QAS2015.0745

60. Prediction of the genetic similarity of wheat and wheat quality by reversed-phase high-performance liquid chromatography and lab-on-chip methods

Author:
A. Torbica; D. Horvat; D. Živančev; M. Belović; G. Šimić; D. Magdić; N. Đukić; K. Dvojković
Source:
Acta alimentaria 2017 v.46 no.2 pp. 137-144
ISSN:
1588-2535
Subject:
amylographs; cultivars; falling number; genetic similarity; gliadin; glutenins; molecular weight; prediction; principal component analysis; protein content; reversed-phase high performance liquid chromatography; solubility; solvents; wheat; wheat gluten
Abstract:
... The aim of this study was to compare efficiency of RP-HPLC (Reversed-Phase High-Performance Liquid Chromatography) and LOC (Lab-on-Chip) methods for wheat gluten protein quantification regarding clustering of wheat cultivars according to the genetic similarity (HMW-GS combinations), as well as to explore relations of these two methods to wheat quality parameters. For that purpose, wheat quality pa ...
DOI:
10.1556/066.2016.0003

61. QTL analysis for wheat falling number in a recombinant inbred line population segregated with 1BL/1RS translocation in a rainfed agricultural area of China

Author:
Hao Tang; Hongbo Wang; Maojie He; Mingyu Zhang; Yangshan Hu; Zhi Li; Tianheng Ren; Zhenglong Ren; Benju Yan
Source:
Euphytica 2017 v.213 no.10 pp. 235
ISSN:
0014-2336
Subject:
Triticum aestivum; additive effect; basins; chromosome mapping; chromosomes; climate; epistasis; falling number; filling period; inbred lines; linear models; microsatellite repeats; phenotypic variation; plant breeding; quantitative trait loci; rain; seeds; temperature; translocation lines; wheat; China
Abstract:
... Falling number (FN) is an inner quality trait in wheat (Triticum aestivum L.) ultimately determining the end use of wheat kernels. In this 3-year study, 171 recombinant inbred lines derived from Chuannong17 (a 1BL/1RS tranlocation parent) × Mianyang11 were planted in the Sichuan Basin, a rainfed agricultural area in southwestern China. In this climate, we found that FN had significant differences ...
DOI:
10.1007/s10681-017-2028-8

62. Quality predictive models for whole flour of immature wheat during storage and consumer acceptance on its baked product

Author:
Mi Jeong Kim; Han Sub Kwak; Min Jung Lee; Sang Sook Kim
Source:
Lebensmittel-Wissenschaft + Technologie 2017 v.83 pp. 42-49
ISSN:
0023-6438
Subject:
activation energy; alpha-amylase; color; consumer acceptance; cookies; equations; falling number; flour; models; temperature; viscosity; volatile compounds; wheat
Abstract:
... The objectives of this study were to investigate quality changes in whole flour of immature wheat (WFIW) stored during 24 wk at different temperatures (0, 25, 35 or 45 °C) and to develop Arrhenius models to predict its quality. Color coordinates a* and b*, α-amylase activity, falling number (FN), setback, and final viscosity as quality attributes of WFIW during storage were measured every 4 wk for ...
DOI:
10.1016/j.lwt.2017.04.078

63. Seed quality of winter wheat varieties after black fallow depending on organo-mine­ral fertilizer application in the Left-Bank Forest-Steppe zone of Ukraine

Author:
С. В. Авраменко
Source:
Plant varieties studying and protection 2017 v.13 no.3 pp. 300-307
ISSN:
2518-7457
Subject:
analysis of variance; crop rotation; ecotypes; fallow; fertilizer application; fertilizers; field experimentation; forest steppe; gluten; grain quality; multiple cropping; protein content; winter wheat; Ukraine
Abstract:
... Purpose. To determine the effect of the basic organo-mineral fertilizer on the formation and stability of grain quality of winter wheat varieties in multiple crop rotation after black fallow as a predecessor. Methods. Field experiments were based on a multifactorial scheme using split-plot method with due regard to all requirements of the field experiment procedure, analysis of variance was used f ...
DOI:
10.21498/2518-1017.13.3.2017.110713

64. An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology

Author:
B. Cetiner; O. Acar; K. Kahraman; T. Sanal; H. Koksel
Source:
Journal of cereal science 2017 v.74 pp. 103-111
ISSN:
0733-5210
Subject:
absorption; baking quality; breads; cultivars; experimental design; falling number; firmness; flour; gluten; mathematical models; response surface methodology; starch; temperature; wheat
Abstract:
... Effect of heat-moisture treatment on quality properties of two bread wheats (cvs. Tosunbey and Bayraktar) were investigated by using response surface methodology (RSM). Temperature and moisture conditions in the experimental design were in the range of 55–95 °C and 13–19%. Heat-moisture treated grains were milled into flour and quality properties were determined. The optimum moisture-temperature c ...
DOI:
10.1016/j.jcs.2017.01.002

65. Amino acid digestibility of different rye genotypes in caecectomised laying hens

Author:
Tobias Zuber; Thomas Miedaner; Pia Rosenfelder; Markus Rodehutscord
Source:
Archives of animal nutrition 2016 v.70 no.6 pp. 470-487
ISSN:
1477-2817
Subject:
amino acids; cages; chemical composition; cooperative research; corn starch; diet; digestibility; energy; environmental factors; equations; excreta; experimental design; falling number; feed formulation; genotype; inositol phosphates; laying hens; metabolism; minerals; nitrogen; nutrients; polysaccharides; regression analysis; rye; solubility; viscoelasticity
Abstract:
... This study investigated the variability of amino acid (AA) digestibility of rye grains in laying hens. Relationships between AA digestibility and physical properties (thousand seed weight, test weight, falling number, and extract viscoelasticity), chemical composition (proximate nutrients, non-starch polysaccharides, AA, minerals, and inositol phosphates), gross energy concentration, and in vitro ...
DOI:
10.1080/1745039X.2016.1226035

66. Chemical, Technological, and Sensory Properties of Wheat Grains (Triticum aestivum L) as Affected by Gaseous Ozonation

Author:
Felipe Trombete; Adriana Minguita; Yuri Porto; Otniel Freitas-Silva; Daniela Freitas-Sá; Sidinéa Freitas; Carlos Carvalho; Tatiana Saldanha; Marcelo Fraga
Source:
International journal of food properties 2016 v.19 no.12 pp. 2739-2749
ISSN:
1094-2912
Subject:
Triticum aestivum; adverse effects; bran; chemical composition; decontamination; exposure duration; falling number; gluten; grain quality; milling; odors; ozonation; ozone; sensory evaluation; wheat; wheat flour
Abstract:
... Gaseous ozonation, an emerging technology, is applied to microbiological decontamination and to the degradation of residues and contaminants in wheat grains. However, due to its high oxidizing capacity, ozone may cause undesirable effects on the quality of grains or in their derivatives. This study aimed to evaluate the influence of ozone gas on wheat grain quality when exposed to different levels ...
DOI:
10.1080/10942912.2016.1144067

67. Combining Ability for Tolerance to Pre-Harvest Sprouting in Common Wheat (Triticum aestivum L.)

Author:
Juthamas Fakthongphan; R.A. Graybosch; P.S. Baenziger
Source:
Crop science 2016 v.56 no.3 pp. 1025-1035
ISSN:
0011-183X
Subject:
Triticum aestivum; breeding programs; color; crossing; cultivars; falling number; financial economics; general combining ability; genes; genotype; hard red winter wheat; hard white wheat; parents; seed coat; soft white wheat; specific combining ability; sprouting; vivipary (plants)
Abstract:
... Pre-harvest sprouting (PHS) affects wheat (Triticum aestivum L.) yield and end-use product quality leading to massive economic losses. Red wheat cultivars are typically more resistant to PHS than white wheat. The objective of this study was to identify red wheat genotypes capable of donating genes for PHS tolerance to white wheat, independent of red seed coat color. A factorial (M×N) mating was co ...
Handle:
10113/5695339
DOI:
10.2135/cropsci2015.08.0490

68. Comparison of quality parameters of wheat varieties with different breeding origin under organic and low-input conventional conditions

Author:
Marianna Rakszegi; Péter Mikó; Franziska Löschenberger; Jürg Hiltbrunner; Rosalie Aebi; Samuel Knapp; Karolina Tremmel-Bede; Mária Megyeri; Géza Kovács; Márta Molnár-Láng; Gyula Vida; László Láng; Zoltán Bedő
Source:
Journal of cereal science 2016 v.69 pp. 297-305
ISSN:
0733-5210
Subject:
absorption; breeding methods; dough; falling number; flour; genotype; gluten; hardness; heritability; starch; statistical analysis; wheat; Austria; Hungary
Abstract:
... The processing quality of 37 wheat varieties grown in Hungary and Austria (2011–2013) were assessed under organic and conventional low input management. The varieties studied were developed using three breeding strategies (conventional, organic and their combination: BFOA). The aim was to evaluate the effect of the field management and to assess the performance of varieties developed using differe ...
DOI:
10.1016/j.jcs.2016.04.006

69. Comparison of the impact of Lactobacillus casei and Lactobacillus rhamnosus on acrylamide reduction in flat and bulk bread

Author:
F. Dastmalchi; S.H. Razavi
Source:
Quality assurance and safety of crops & foods 2016 v.8 no.4 pp. 483-492
ISSN:
1757-837X
Subject:
Lactobacillus casei; Lactobacillus rhamnosus; acrylamides; amylases; bran; enzyme activity; falling number; fermentation; flat breads; lactic acid bacteria; nutrients; pH; quality control; sensory evaluation; sensory properties; sourdough; temperature; texture; water activity; whole wheat flour; yeasts
Abstract:
... The effect of yeast and lactic acid bacteria (LAB), Lactobacillus casei and Lactobacillus rhamnosus fermentation, on reducing acrylamide and physicochemical properties of the Iranian flat bread named, Sangak and bulk bread were studied. Bread containing whole grain such as Sangak bread contains a high level of enzymes and nutrients related to the bran and outer layers of the grain. In this study, ...
DOI:
10.3920/QAS2015.0643

70. Effect of Organic and Mineral Fertilizers on Yield Parameters and Quality of Wheat Grain

Author:
Š. Buráňová; J. Černý; K. Mitura; K.J. Lipińska; J. Kovářík; J. Balík
Source:
Scientia Agriculturae Bohemica 2016 v.47 no.2 pp. 47-53
ISSN:
1805-9430
Subject:
bulk density; crude protein; falling number; grain yield; nitrogen; nitrogen fertilizers; seeds; straw; winter wheat; Czech Republic
Abstract:
... The aim of this study was to evaluate winter wheat grain qualitative and yield parameters after the application of different organic and mineral fertilizers at two sites in the Czech Republic (S1 – Lukavec, S2 – Prague-Suchdol). For the purpose of this paper grain yield (GY, t ha⁻¹), thousand kernel weight (TKW, g), bulk density (BD, g l⁻¹), grain crude protein content (CP, %), and falling number ...
DOI:
10.1515/sab-2016-0008

71. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread

Author:
Sen Ma; Li Li; Xiao-xi Wang; Xue-ling Zheng; Ke Bian; Qing-dan Bao
Source:
Food chemistry 2016 v.202 pp. 120-124
ISSN:
0308-8146
Subject:
absorption; breads; chewiness; falling number; frozen dough; gluten; hardness; mechanical damage; pasting properties; starch; temperature; viscosity; wheat flour
Abstract:
... The influence of damaged starch (DS) on the quality of frozen dough and steamed bread were investigated. Characterization of the farinographical properties showed that DS levels affected water absorption, development, weakness, falling number and gluten index. Flour viscosity profiles indicated that pasting temperatures increased, but peak viscosity, low viscosity, breakdown, final viscosity and s ...
DOI:
10.1016/j.foodchem.2016.01.075

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

Author:
H. Dizlek; M.S. Özer
Source:
Quality assurance and safety of crops & foods 2016 v.8 no.1 pp. 145-156
ISSN:
1757-837X
Subject:
Eurygaster integriceps; ash content; crude fiber; crude protein; falling number; gluten; grain yield; mixing; pests; quality control; seeds; starch; wheat; wheat flour
Abstract:
... Sunn pest (SP) reduces both wheat yield and quality. Different researchers reported different sunn pest damage ratios (SPDR) in the range of 0.3 to 10%, which can lead to confusion on the determination of the level of destroying the technological quality of wheat. The aim of this study was to determine the effects of SPDR on two bread wheat quality. In the study, Golia and Sagittario wheat varieti ...
DOI:
10.3920/QAS2015.0622

73. Engineering high α‐amylase levels in wheat grain lowers Falling Number but improves baking properties

Author:
Jean‐Philippe Ral; Alex Whan; Oscar Larroque; Emmett Leyne; Jeni Pritchard; Anne‐Sophie Dielen; Crispin A. Howitt; Matthew K. Morell; Marcus Newberry
Source:
Plant biotechnology journal 2016 v.14 no.1 pp. 364-376
ISSN:
1467-7644
Subject:
alpha-amylase; baking; baking quality; carbohydrate structure; endosperm; falling number; flour; gels; gene overexpression; genetic engineering; genotype; growers; harvesting; loaves; prices; proteinases; sprouting; viscosity; wheat
Abstract:
... Late maturity α‐amylase (LMA) and preharvest sprouting (PHS) are genetic defects in wheat. They are both characterized by the expression of specific isoforms of α‐amylase in particular genotypes in the grain prior to harvest. The enhanced expression of α‐amylase in both LMA and PHS results in a reduction in Falling Number (FN), a test of gel viscosity, and subsequent downgrading of the grain, alon ...
DOI:
10.1111/pbi.12390
PubMed:
26010869
PubMed Central:
PMC4736685

74. Evolution and Distribution of Hydrolytic Enzyme Activities during Preharvest Sprouting of Wheat (Triticum aestivum) in the Field

Author:
Olaerts Heleen; Roye Chiara; Derde Liesbeth J.; Sinnaeve Georges; Meza Walter R.; Bodson Bernard; Courtin Christophe M.
Source:
Journal of agricultural and food chemistry 2016 v.64 no.28 pp. 5644-5652
ISSN:
1520-5118
Subject:
Triticum aestivum; alpha-amylase; beta-amylase; endo-1,4-beta-xylanase; enzyme activity; evolution; falling number; harvest date; rain; seeds; sprouting; wheat
Abstract:
... To date, research on preharvest sprouted (PHS) wheat has mostly been conducted on kernels germinated under laboratory conditions, which differ widely from conditions in the field. To obtain detailed knowledge of the evolution of hydrolytic enzyme activities in PHS wheat (Triticum aestivum), a broad collection of samples from three varieties was obtained by harvesting before, at, and after maturity ...
DOI:
10.1021/acs.jafc.6b01711

75. Gibberellin-sensitive Rht alleles confer tolerance to heat and drought stresses in wheat at booting stage

Author:
Fahad Alghabari; Muhammad Zahid Ihsan; Abdul Khaliq; Saddam Hussain; Ihsanullah Daur; Shah Fahad; Wajid Nasim
Source:
Journal of cereal science 2016 v.70 pp. 72-78
ISSN:
0733-5210
Subject:
alleles; drought; drought tolerance; falling number; field capacity; genotype; gibberellins; grain quality; grain yield; heat; heat stress; heat tolerance; inflorescences; irrigation; nitrogen; sodium dodecyl sulfate; sulfur; temperature; water stress; wheat
Abstract:
... The present study compared six near-isogenic lines from different backgrounds, varying in Rht (reduced height) alleles for gibberellin (GA) response, for heat and drought tolerance. Various temperature (day/night: 20/12 °C to 39/31 °C), and irrigation (100% field capacity and no irrigation) treatments were imposed at booting stage. Results depicted a 50% reduction in grain yield at 36.7 °C with ir ...
DOI:
10.1016/j.jcs.2016.05.016

76. Impact of Preharvest Sprouting of Wheat (Triticum aestivum) in the Field on Starch, Protein, and Arabinoxylan Properties

Author:
Olaerts Heleen; Roye Chiara; Derde Liesbeth J.; Sinnaeve Georges; Meza Walter R.; Bodson Bernard; Courtin Christophe M.
Source:
Journal of agricultural and food chemistry 2016 v.64 no.44 pp. 8324-8332
ISSN:
1520-5118
Subject:
Triticum aestivum; alpha-amylase; arabinoxylan; enzyme activity; falling number; flour; gelation; molecular weight; pasting properties; polymerization; proteins; sprouting; starch; wheat
Abstract:
... To obtain detailed knowledge on possible changes in the properties of starch, proteins, and arabinoxylan as a result of field preharvest sprouting (PHS), three wheat varieties were harvested at maturity and several weeks later when severe PHS had occurred. Falling number values of flour dropped from 306 to 147 s (Sahara), 382 to 155 s (Forum), and 371 to 230 s (Tobak). Blocking of α-amylase activi ...
DOI:
10.1021/acs.jafc.6b03140

77. Investigation into the use of the amylase SD assay of milled wheat extracts as a predictor of baked bread quality

Author:
David Mangan; Anna Szafranska; Vincent McKie; Barry V. McCleary
Source:
Journal of cereal science 2016 v.70 pp. 240-246
ISSN:
0733-5210
Subject:
alpha-amylase; bakery industry; breadmaking quality; breads; dough; falling number; flour; gluten; models; wheat
Abstract:
... α-Amylase content in milled wheat is a key quality parameter in the baking industry. This metric is usually determined using the Hagberg Falling Number (FN) method, the results of which can be used to segment grains into a range of quality categories. The authors describe herein an alternative to the traditional FN assay, namely the Amylase SD assay, as a predictor of baked bread quality. 144 Whea ...
DOI:
10.1016/j.jcs.2016.06.015

78. Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part I: Individual Effects of Nine Enzymes on Flour Dough Rheology

Author:
Micheli Maria Bueno; Roberta Cruz Silveira Thys; Rafael C. Rodrigues
Source:
Food and bioprocess technology 2016 v.9 no.12 pp. 2012-2023
ISSN:
1935-5130
Subject:
absorption; additives; baking; baking quality; carboxylic ester hydrolases; dough; falling number; fungi; glucose oxidase; laccase; oxidants; protein-glutamine gamma-glutamyltransferase; rheological properties; rheology; wheat; wheat flour; xylanases
Abstract:
... In this work, we evaluated the effects of nine commercial enzymes—fungal (AMY-F), bacterial (AMY-B), and maltogenic (AMY-M) α-amylases, fungal (XYL-F) and bacterial (XYL-B) xylanases, glucose oxidase (GOX), laccase (LAC), lipase (LIP), and transglutaminase (TG) on the rheological properties of common wheat flour. Falling Number (FN), farinography, and alveography analysess were carried out varying ...
DOI:
10.1007/s11947-016-1780-4

79. Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology

Author:
Micheli Maria Bueno; Roberta Cruz Silveira Thys; Rafael C. Rodrigues
Source:
Food and bioprocess technology 2016 v.9 no.9 pp. 1598-1611
ISSN:
1935-5130
Subject:
additives; antagonists; baking; carboxylic ester hydrolases; dough; experimental design; falling number; fungi; glucose oxidase; laccase; monitoring; oxidants; protein-glutamine gamma-glutamyltransferase; rheological properties; rheology; synergism; wheat; wheat flour; xylanases
Abstract:
... In this work, the combined effects of nine commercial enzymes were studied on the rheological properties of dough wheat flour. Fungal (AMY-F), bacterial (AMY-B), and maltogenic (AMY-M) α-amylases; fungal (XYL-F) and bacterial (XYL-B) xylanases; glucose oxidase (GOX); laccase (LAC); lipase (LIP); and transglutaminase (TG) were tested in two types of flour: standard strong flour (flour A) and common ...
DOI:
10.1007/s11947-016-1744-8

80. Mineral fertilization as a factor determining technological value of grain of Triticum aestivum ssp. spelta L.

Author:
Tomasz Knapowski; Wojciech Kozera; Jarosław Chmielewski; Damian Gorczyca; Elżbieta Wszelaczyńska; Jarosław Pobereżny
Source:
Ochrona Środowiska i Zasobów Naturalnych 2016 v.27 no.3 pp. 8-13
ISSN:
2353-8589
Subject:
Triticum aestivum subsp. spelta; alternative crops; baking; copper; falling number; fertilizer application; flour; foliar application; gluten; manganese; mineral fertilizers; nitrogen; protein content; wheat; Poland
Abstract:
... In Poland, in recent years, there has been a great interest in growing spelt wheat. This is dictated not only by an increasing demand for food with higher healthy properties and unique taste, but also by a possibility of attracting farmers’ attention to this cereal as an alternative crop, with smaller requirements regarding the use of fertilization, as compared with common wheat. The aim of this s ...
DOI:
10.1515/oszn-2016-0021

81. Multiple divergent selection on viscosity of a water extract of winter rye

Author:
A. A. Goncharenko; S. A. Ermakov; A. V. Makarov; T. V. Semenova; V. N. Tochilin; A. V. Osipova; E. N. Lazareva; O. A. Krahmaleva; N. A. Jashina
Source:
Russian agricultural sciences 2016 v.42 no.5 pp. 289-294
ISSN:
1068-3674
Subject:
baking; baking quality; breads; falling number; forage; gelatinization temperature; genotype; grain quality; rye; starch; viscosity
Abstract:
... Results of ten cycles of divergent selection on water extract viscosity (WEV) based on varieties of winter rye Al’fa and Moskovskaya 12 are presented. Efficiency of selection depended both on genotype of a variety and direction of selection. Selection in a plus-direction was more effective than in a minus-direction. After ten cycles of selection, the potential of WEV increased in high viscosity po ...
DOI:
10.3103/S1068367416050074

82. Novel assay procedures for the measurement of α‐amylase in weather‐damaged wheat

Author:
Claudio Cornaggia; Ruth Ivory; David Mangan; Barry V McCleary
Source:
Journal of the science of food and agriculture 2016 v.96 no.2 pp. 404-412
ISSN:
0022-5142
Subject:
activated carbon; alpha-amylase; alpha-glucosidase; colorimetry; decolorization; falling number; fluorometry; wheat
Abstract:
... BACKGROUND: The measurement of α‐amylase (EC 3.2.1.1) in sprout‐damaged grains is a crucial analysis yet a problematic one owing to the typically low α‐amylase levels in ground wheat samples. A number of standardised methods such as the Falling Number method and the Ceralpha method exist which are routinely used for the assay of α‐amylase. These methods, however, are either highly substrate‐depend ...
DOI:
10.1002/jsfa.7103

83. Observations on the Quality Characteristics of Waxy (Amylose-Free) Winter Wheats

Author:
Graybosch R. A.; Ohm Jae-Bom; Dykes Linda
Source:
Cereal chemistry 2016 v.93 no.6 pp. 599-604
ISSN:
0009-0352
Subject:
Triticum aestivum; byproducts; cultivars; falling number; flour; gluten; grain quality; mixing; purification methods; starch; washing; wheat; wheat starch
Abstract:
... Previous investigations have suggested waxy (amylose-free) wheats (Triticum aestivum L.) possess weak gluten properties and may not be suitable for commercial gluten extraction. This limitation could prevent the use of waxy wheat as a source of unique starch, because gluten is a by-product of the wheat starch purification process. Fifty waxy wheat lines were used to determine the extent to which g ...
Handle:
10113/5581431
DOI:
10.1094/CCHEM-02-16-0021-R

84. Optimization of Wheat-Grape Seed Composite Flour to Improve Alpha-Amylase Activity and Dough Rheological Behavior

Author:
Silvia Mironeasa; Georgiana Gabriela Codină; Costel Mironeasa
Source:
International journal of food properties 2016 v.19 no.4 pp. 859-872
ISSN:
1094-2912
Subject:
alpha-amylase; deformation; dough; falling number; gluten; grape seeds; light microscopy; microstructure; models; response surface methodology; rheological properties; wheat flour
Abstract:
... In this work, the response surface methodology was used to determine the optimum level of input variables, gluten deformation index (mm) and the level of grape seed flour (%) addition in wheat flour that improve falling number index and Mixolab dough rheological parameters. The full factorial model was the best compatible model which fitted to each response. A replacement dose of 4.08% in wheat fl ...
DOI:
10.1080/10942912.2015.1045516

85. Physicochemical properties of wheat grains affected by after-ripening

Author:
S. Ma; X.X. Wang; X.L. Zheng; J.Z. Tian; K. Bian; L. Li; R. Xu
Source:
Quality assurance and safety of crops & foods 2016 v.8 no.2 pp. 189-194
ISSN:
1757-837X
Subject:
after-ripening; amylose; catalase; enzyme activity; falling number; flour; gluten; physicochemical properties; quality control; reducing sugars; storage time; sugar content; wheat
Abstract:
... The current work examines the physicochemical properties of wheat grains after 30, 60, 90, 120, and 150 days of storage. Storage time had a considerable influence on the quality of wheat, which remained stable for up to 90-120 days. Compared with freshly harvested wheat, increased storage time resulted in a decrease in catalase activity. However, damaged starch content, flour yield and gluten inde ...
DOI:
10.3920/QAS2015.0595

86. Plasma inactivation of bacterial endospores on wheat grains and polymeric model substrates in a dielectric barrier discharge

Author:
Denis Butscher; Daniel Zimmermann; Markus Schuppler; Philipp Rudolf von Rohr
Source:
Food control 2016 v.60 pp. 636-645
ISSN:
0956-7135
Subject:
Geobacillus stearothermophilus; argon (noble gases); atmospheric pressure; endospores; falling number; foods; gluten; microbial contamination; microorganisms; polypropylenes; seeds; wheat
Abstract:
... Motivated by the frequent microbial contamination of granular food products like cereal grains or sprout seeds, an atmospheric pressure dielectric barrier discharge (DBD) was developed to study plasma inactivation of microorganisms on granular materials. Wheat grains as well as polypropylene model substrates were artificially contaminated with endospores of Geobacillus stearothermophilus as a mode ...
DOI:
10.1016/j.foodcont.2015.09.003

87. Quality of winter rye grain from shoots of different formation order

Author:
R. R. Ismagilov; M. S. Nekhoroshikh; L. M. Akhijarova
Source:
Agrarnaâ nauka Evro-Severo-Vostoka 2016 v.0 no.4 pp. 22-26
ISSN:
2500-1396
Subject:
ash content; calcium; grain protein; grain quality; pentosans; phosphorus; potassium; protein content; starch; viscosity; water solubility; winter rye
Abstract:
... The article presents the results of research of kinematic viscosity, falling number, protein content, starch and phosphorus in the grain of winter rye shoots of a different order of formation. The coefficient of variation of the parameters of grain quality within a single plant depending on the manner of formation of shoot was only 2.91-36.60%. A reduction in grain mass from 38.2 to 11.2 mg, the f ...

88. Quality potential of synthetic-derived commercial wheat cultivars in south-western China

Author:
Y. L. Tang; C. S. Li; W. Y. Yang; Y. Q. Wu; X. L. Wu; C. Wu; X. L. Ma; S. Z. Li; G. M. Rosewarne
Source:
Crop & pasture science 2016 v.67 no.6 pp. 583-593
ISSN:
1836-0947
Subject:
breeding; cultivars; dough; falling number; genotype; germination; gluten; grain protein; protein content; wheat; China
Abstract:
... Multi-environment trials were conducted to investigate the quality potential of synthetic-derived cultivars (SDCs) and non-synthetic-derived cultivars (NSCs) in south-western China. The environmental effect was greater than genotypic for most protein quantity and quality parameters. The genotype effect was greater for falling number and the parameters from the rapid visco analyser (RVA). In terms ...
DOI:
10.1071/CP15285

89. Storage Conditions Affecting Increase in Falling Number of Soft Red Winter Wheat Grain

Author:
Ji Taehyun; Baik Byung-Kee
Source:
Cereal chemistry 2016 v.93 no.3 pp. 263-267
ISSN:
0009-0352
Subject:
alpha-amylase; cultivars; falling number; soft red winter wheat; sprouting; storage temperature; storage time; water content
Abstract:
... 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 ...
Handle:
10113/5488154
DOI:
10.1094/CCHEM-08-15-0167-R

90. Study of the intrinsic properties of wheat bran and pearlings obtained by sequential debranning and their role in bran-enriched bread making

Author:
S. Hemdane; N.A. Langenaeken; P.J. Jacobs; J. Verspreet; J.A. Delcour; C.M. Courtin
Source:
Journal of cereal science 2016 v.71 pp. 78-85
ISSN:
0733-5210
Subject:
adverse effects; breadmaking; breads; debranning; enzyme activity; enzymes; falling number; heat treatment; physicochemical properties; seeds; texture; water holding capacity; wheat; wheat bran
Abstract:
... To gain insight in the causes of bread volume and crumb texture quality loss upon incorporation of wheat bran, the hydration properties, overall reducing compound levels and bran-associated enzyme activities of ground bran and bran pearling fractions were studied and related to their impact on bread making. Sequential pearling of wheat kernels to 3, 6, 9 and 12% by weight yielded pearling fraction ...
DOI:
10.1016/j.jcs.2016.08.003

91. Use of dry-moist heat effects to improve the functionality, immunogenicity of whole wheat flour and its application in bread making

Author:
M.L. Sudha; C. Soumya; P. Prabhasankar
Source:
Journal of cereal science 2016 v.69 pp. 313-320
ISSN:
0733-5210
Subject:
absorption; breads; cold; dough development; enzyme-linked immunosorbent assay; falling number; firmness; gliadin; heat; heat treatment; immune response; polyacrylamide gel electrophoresis; protein content; viscosity; whole wheat flour
Abstract:
... Whole wheat flour samples having protein content of 8.9% and 10.6% were subjected to dry and moist heat conditions to improve the functionality. Dry heat treated flours (DHTF) had higher values of falling number and SDS sedimentation values when compared to moist heat treated flour (MHTF). MHTF showed decrease in water absorption from 75.4 to 56.7%, increase in dough development time from 3.3 to 1 ...
DOI:
10.1016/j.jcs.2016.04.010

92. Utilization of Mixolab for assessment of durum wheat quality dependent on climatic factors

Author:
Aleksandra Torbica; Milana Drašković; Jelena Tomić; Dejan Dodig; Jelena Bošković; Veselinka Zečević
Source:
Journal of cereal science 2016 v.69 pp. 344-350
ISSN:
0733-5210
Subject:
Triticum aestivum; breeding lines; climatic factors; durum wheat; enzyme activity; falling number; genotype; protein content; rapid methods; sodium dodecyl sulfate; starch
Abstract:
... For durum wheat quality assessment the commonly used parameters are protein content, yellow pigment content, hectoliter mass, grain vitreousness, 1000-grain weight and sodium dodecyl sulphate sedimentation. For wheat processing quality, in this study the Mixolab, instrument of a newer generation was used. Mixolab has been largely used for a rapid assessment of the Triticum aestivum quality but the ...
DOI:
10.1016/j.jcs.2016.04.012

93. Variation in chemical composition and physical characteristics of cereal grains from different genotypes

Author:
Markus Rodehutscord; Christine Rückert; Hans Peter Maurer; Hans Schenkel; Wolfgang Schipprack; Knud Erik Bach Knudsen; Margit Schollenberger; Meike Laux; Meike Eklund; Wolfgang Siegert; Rainer Mosenthin
Source:
Archives of animal nutrition 2016 v.70 no.2 pp. 87-107
ISSN:
1477-2817
Subject:
animals; arsenic; biochemical polymorphism; cadmium; cooperative research; copper; corn; detection limit; digestibility; energy; falling number; genotype; inositol phosphates; inositols; iron; lead; lipid content; lysine; manganese; nutrient content; nutrients; oats; phytases; rye; triticale; viscoelasticity; winter barley; winter wheat; zinc
Abstract:
... Genotypes of cereal grains, including winter barley (n = 21), maize (n = 27), oats (n = 14), winter rye (n = 22), winter triticale (n = 21) and winter wheat (n = 29), were assayed for their chemical composition and physical characteristics as part of the collaborative research project referred to as GrainUp. Genotypes of one grain species were grown on the same site, except maize. In general, conc ...
DOI:
10.1080/1745039X.2015.1133111

94. The effect of amylolytic activity and substrate availability on sugar release in non-yeasted dough

Author:
Nore Struyf; Joran Verspreet; Christophe M. Courtin
Source:
Journal of cereal science 2016 v.69 pp. 111-118
ISSN:
0733-5210
Subject:
alpha-amylase; barley; beta-amylase; bison; breadmaking; dough; enzyme activity; falling number; flour; maltose; mixing; starch; sugar content
Abstract:
... During bread making, the sugar content in dough changes continuously due to enzymatic starch degradation. Despite its importance, the relation between amylase activity and sugar release in dough is ill documented. In this work, the relative importance of α- and β-amylase activity and substrate availability on the dynamics of sugar release in dough was studied. Analysis of non-yeasted dough samples ...
DOI:
10.1016/j.jcs.2016.02.016

95. Additive-dominance genetic model analyses for late-maturity alpha-amylase activity in a bread wheat factorial crossing population

Author:
Golam Rasul; Karl D. Glover; Padmanaban G. Krishnan; Jixiang Wu; William A. Berzonsky; Amir M. H. Ibrahim
Source:
Genetica 2015 v.143 no.6 pp. 671-680
ISSN:
0016-6707
Subject:
Triticum aestivum; additive gene effects; alpha-amylase; computer software; crossing; cultivars; falling number; general combining ability; grain quality; heritability; heterosis; hybrids; linear models; males; parents; phenotypic variation; specific combining ability; spring wheat; variance
Abstract:
... Elevated level of late maturity α-amylase activity (LMAA) can result in low falling number scores, reduced grain quality, and downgrade of wheat (Triticum aestivum L.) class. A mating population was developed by crossing parents with different levels of LMAA. The F₂ and F₃ hybrids and their parents were evaluated for LMAA, and data were analyzed using the R software package ‘qgtools’ integrated wi ...
DOI:
10.1007/s10709-015-9864-z

96. Effect of Rht alleles on wheat grain yield and quality under high temperature and drought stress during booting and anthesis

Author:
Fahad Alghabari; Muhammad Zahid Ihsan; Saddam Hussain; Ghulam Aishia; Ihsanullah Daur
Source:
Environmental science and pollution research international 2015 v.22 no.20 pp. 15506-15515
ISSN:
0944-1344
Subject:
alleles; cultivars; falling number; field capacity; flowering; gibberellins; grain quality; grain yield; growth chambers; heat tolerance; irrigation management; nitrogen; sodium dodecyl sulfate; sulfur; temperature; water stress; winter wheat
Abstract:
... The present study examined the effects of gibberellin semi-sensitive reduced height (Rht) alleles on wheat grain yield and quality under high temperature and drought stress during booting and anthesis stages. Near-isogenic lines (NILs) of winter wheat (Rht (tall), Rht-B1b, Rht-D1b, Rht-B1c, Rht-8c, Rht-D1c, Rht-12) having background of Mercia and Maris Widgeon cultivars were compared under variabl ...
DOI:
10.1007/s11356-015-4724-z

97. Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties

Author:
Ru Sun; Zhengmao Zhang; Xinjuan Hu; Qinhui Xing; Wuyan Zhuo
Source:
Journal of cereal science 2015 v.64 pp. 153-158
ISSN:
0733-5210
Subject:
breadmaking; breads; dough; falling number; functional foods; gluten; ingredients; nutritive value; pasting properties; physicochemical properties; scanning electron microscopes; scanning electron microscopy; steaming; taste; temperature; viscosity; wheat flour; wheat germ
Abstract:
... Wheat germ flour (WGF) has been developed as a functional food ingredient with high nutritional value. In this study, WGF was applied in steamed bread-making in order to improve the quality of Chinese steamed bread (CSB). Partial substitution of wheat flour with WGF at levels of 3%, 6%, 9% and 12% (w/w) was carried out to investigate physicochemical properties of blends and their steaming performa ...
DOI:
10.1016/j.jcs.2015.04.011

98. Evaluation of ecological stability and plasticity of inbred lines of winter rye

Author:
A. A. Goncharenko; A. V. Makarov; S. A. Ermakov; T. V. Semenova; V. N. Tochilin
Source:
Russian agricultural sciences 2015 v.41 no.2-3 pp. 87-94
ISSN:
1068-3674
Subject:
Hordeum vulgare; buffering capacity; falling number; inbred lines; protein content; rye; starch granules; viscosity; weather
Abstract:
... The results of an ecological and genetic study of 50 lines of inbred winter rye plants are presented. The study was performed under a wide range of the weather factors, which occurred for years of the investigation (2004–2013). The following eight traits were studied: height of plants, number of grains in an ear, weight of 1000 grains, weight of the grains of an ear, falling number, viscosity of w ...
DOI:
10.3103/S106836741502010X

99. Evaluation of α-amylase activity and falling number around maturity for soft white and soft red wheat varieties in Michigan

Author:
N. Yu; R. Laurenz; L. Siler; P. K. W. Ng; E. Souza; J. M. Lewis
Source:
Cereal research communications 2015 v.43 no.4 pp. 672-681
ISSN:
1788-9170
Subject:
Triticum aestivum; alpha-amylase; cultivars; enzyme activity; falling number; freeze drying; genotype; genotype-phenotype correlation; grain sprouting; harvest index; harvesting; seeds; soft white wheat; winter wheat; Michigan
Abstract:
... White wheat is, categorically, more susceptible to pre-harvest sprouting (PHS) than red wheat. Physiological maturity (PM), defined as when the seeds reach their maximum dry weight, is a critical time before harvesting. The objective of this study was to determine a reference level of α-amylase activity and the corresponding Falling Number (FN) value near the time of PM of selected red and white c ...
DOI:
10.1556/0806.43.2015.026

100. In-line estimation of falling number using near-infrared diffuse reflectance spectroscopy on a combine harvester

Author:
Hilke Risius; Jürgen Hahn; Markus Huth; Rainer Tölle; Hubert Korte
Source:
Precision agriculture 2015 v.16 no.3 pp. 261-274
ISSN:
1385-2256
Subject:
Triticum aestivum; alpha-amylase; combine harvesters; falling number; field experimentation; grain protein; grain quality; growers; marketing; models; near-infrared spectroscopy; normal values; prediction; principal component analysis; reflectance; reflectance spectroscopy; water content; wheat
Abstract:
... Quality is an essential attribute of agricultural products and production processes. Wheat (Triticum aestivum L.) quality is primarily classified according to protein concentration and sub-classified depending on additional parameters, such as moisture content, sedimentation value and Hagberg falling number (HFN). Real-time sensing of grain protein concentration by means of near-infrared reflectan ...
DOI:
10.1007/s11119-014-9374-5