Authors:F. S. Pelser, M.T. Labuschagne, B. Wentzel, and A. van Biljon
The mixograph performs certain rheological measurements during dough mixing and is a good predictor of wheat end-use quality. The aim of this study was to determine the expression and the heritability of mixing characteristics measured with Mixsmart® software and some quality characteristics in hard red spring wheat parents and their F1 progeny. Six parents varying in midline peak time and envelope peak time were crossed in a half diallel design. Parents and progeny were planted in three different environments. General combining ability (GCA) was a significant source of variation for the measured characteristics, and parents differed widely in terms of GCA effects. Midline-development time, -peak integral and -peak time showed high narrow sense heritability. Envelope peak-integral and -tail width displayed high narrow sense heritability for some, but not all locations. High GCA:SCA (specific combining ability) ratios indicated the prevalence of additive gene effects for midline-development time, -peak integral and -peak time, indicating that these characteristics are largely genetically determined, and that selection for them should lead to genetic gain.
Authors:N. Daskalova, S. Doneva, Y. Stanoeva, I. Belchev, and P. Spetsov
Four amphiploid lines (SHW) based on T. monococcum (Tm) and T. boeoticum (Tb) were crossed to T. durum varieties to generate 13 combinations. Field germination and winter survival of hybrid plants in F2 were assessed. Among all crosses, those with SHW8A-Tb and SHW9A-Tm showed highest field germination but with different degrees of spike fragility. The variation on seed number and weight per main spike was studied in F4–6 from SHW8ATb/ Progres and SHW5A-Tb/Severina crosses after individual selection for these traits. Ten lines with durum phenotype from the former and three genotypes with dicoccum plant shape from the latter cross were developed. SDS-PAGE indicated the presence of HMW-GS 1Ax2*+1Aynull subunits in four lines, among which 1Ax2* was inherited from T. boeoticum acc.110 through SHW8A-Tb. Most of the selected genotypes possessed γ-gliadin45, which was relating to good end-use quality. Powdery mildew testing showed that all progenies resulted from the SHW8A-Tb/Progres were susceptible to 12 races of the pathogen, while three lines derived from the SHW5A-Tb/Severina cross behaved differently: G32 expressed resistance to six, G33 to 2, and G34 to 5 races. The selected genotypes from crosses involving SHW with T. boeoticum exhibited good breeding performance compared to tetraploid wheat parents, and might be of breeding interest to further research.
Authors:L. Liu, Z. He, W. Ma, J. Liu, X. Xia, and R. Peña
Glutenin subunit alleles at the
locus and their effects on dough properties, pan bread, and dry white Chinese noodle (DWCN) qualities were investigated using 106 winter and facultative wheat cultivars and advanced lines. Allele
(42.5%) was the most frequent glutenin subunit, followed by
occurred in only three and six cultivars, respectively. The effect of
was significant forDWCNquality, accounting for up to 16% of the variation, but there were no significant differences between individual
alleles on dough properties and qualities of DWCNand pan bread. Interaction effects
Glu-A1 × Glu-D3
Glu-B1 × Glu-D3
were significant for DWCN quality and loaf volume. More work is needed to understand the effects of
variation on the determination of dough properties and end-use quality.
Authors:A. Harasztos, G. Balázs, P.N. Csőke, S. D’Amico, R. Schönlechner, and S. Tömösközi
The positive nutritional impact of dietary fibres (DF) gives growing interest to their role in the formation of wheat product quality. Although we are getting closer to characterize the effect of DF on the end use quality, the roles of individual components are not well described yet. Arabinoxylans (AX) are the main compounds of wheat DF, therefore getting more knowledge about its behaviour in wheat based food systems, like dough or end products, could be useful from both theoretical and practical points of view. The aim of this study was to investigate the impact of the AX content on wheat flour quality using a dough model system provided by blends of flour and AX isolate. Rapid Visco Analyser (RVA) and recently developed micro Zeleny test were used for characterization of mixtures.
We found that although Zeleny values are basically related to protein-dependent quality, the addition of AX isolate has major impact on the sedimentation volume of flour. In the RVA studies we demonstrated that AX has influence not only on the viscosity values but also on the rate of viscosity change. The effect of AX addition was compared to that of starch addition and was corrected by the rate of dilution. The model system and the experimental method applied here can be suitable to separate the individual effects of non-starchy carbohydrates.
Dough mixing properties are important in determining wheat processing and end-use quality. The Reomixer is a mixograph type device which provides mixing curves, described in detail by a total of 17 parameters. We analyzed the Reomixer mixing parameters of 26 breeding lines grown in 2007, in four contrasting environments (with and without Nitrogen fertilization, under water stress or irrigated). Using these data, we attempted to condense the information by identifying the most suitable parameters for use in a breeding program. We used the following criteria: high reproducibility (minimum coefficient of variation among repetitions), high genotype influence (i.e. high heritability), larger amount of information about overall variation of the other mixing parameters and complementarity of information (low correlation with other selected parameters). Mixing parameters varied widely for all criteria and no one parameter was best for all of them. Based on average performance we selected: “initial slope”, “peak time”, “peak height”, “end width” and “breakdown”, as having better ranking for the first three criteria and being less correlated between themselves than other mixing parameters. The five selected parameters cover all phases of dough development and describe all basic rheological aspects of mixing properties.
Authors:K. Tremmel-Bede, P. Mikó, M. Megyeri, G. Kovács, S. Howlett, B. Pearce, M. Wolfe, F. Löschenberger, B. Lorentz, L. Láng, Z. Bedő, and M. Rakszegi
Six cropping populations, three variety mixtures and one diversity population were developed from winter wheat varieties and studied for physical, compositional and end-use quality traits for three years (2011–2013) under different European climatic and management conditions in order to study the stability of these traits resulted by the genetic diversity. The beneficial compositional and nutritional properties of the populations were assessed, while variation and stability of the traits were analysed statistically. No significant differences were found among the populations in low-input and organic management farming systems in the physical, compositional and processing properties, but there was a difference in the stability of these traits. Most of the populations showed higher stability than the control wheat variety, and populations developed earlier had higher stability than those developed later. Furthermore, some populations were found to be especially unstable for some traits at certain sites (mostly at Austrian, Swiss and UK organic sites). Protein content of the populations was high (13.0–14.7%) without significant difference among them, but there was significant variation in their gluten content (28–36%) and arabinoxylan content (14.6–20.3 mg/g). The most outstanding population for both protein and arabinoxylan content was a Hungarian cropping population named ELIT-CCP. It was concluded that the diversity found in the mixtures and CCPs have stabilizing effect on the quality parameters, but a higher stability was observed under low-input than under organic conditions. These results could be beneficial not only for breeders but also for the consumers in the long run.
Authors:Sonja Maric, Tihomir Cupic, Goran Jukic, Ivan Varnica, and Dario Dunkovic
.A. — Eskridge K.M. — Nelson L.A.: 2005. Genetic improvement trends in agronomic performances and end-usequality characteristics among hard red winter wheat cultivars in Nebraska — Euphytica vol. 144 no. 1–2 187–198 pp
Authors:J. Figueroa, R. Peña, P. Rayas-Duarte, and K. Khan
.L., Partridge, S.J., Daqiq, L., Chong, P., Békés, F. 2002. Synergistic and additive effects of three high molecular weight glutenin subunit loci. II. Effects on wheat dough functionality and end-usequality. Cereal Chem. 79 :301