Effects of Pre-Harvest Glyphosate Application on Spring Wheat Quality Characteristics
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This study was conducted to determine the effect of pre-harvest glyphosate application on spring wheat quality characteristics, ranging from kernel quality to baking quality. Two wheat cultivars were grown in three locations, and glyphosate was applied at the recommended rate at the soft dough stage (early application) and the ripe stage (recommended application time). When glyphosate was applied at the soft dough stage, kernel weight, wheat protein and wet gluten decreased significantly (p ≤ 0.05), however, gluten index significantly increased (p ≤ 0.05). Dough quality, farinograph stability, and quality number were significantly (p ≤ 0.05) higher when glyphosate was applied at the soft dough stage, and absorption and the mixing tolerance index were lower. As for baking quality, loaf volume and mix time were significantly (p ≤ 0.05) higher in the treated samples in comparison to the untreated control, and other baking quality characteristics did not show any significant difference. Overall, the results indicate that spring wheat quality characteristics are impacted to the greatest degree when glyphosate is applied earlier than recommended at the soft dough stage, as opposed to the recommended application at the ripe stage of physiological development.Keywords:
Farinograph
[Objective] The purpose was to analyze the farinograph parameters of wheat varieties with different gluten and discuss their differences.[Method] With strong-gluten wheat Wanmai 38,medium-gluten wheat Wanmai 44 and weak-gluten wheat Wanmai 48 as tested varieties,the farinograph parameters of the 3 wheat varieties were determined by applying farinograph.[Result] The water absorption rates of wheat flour from Wanmai 38,Wanmai 44 and Wanmai 48 were 63.2%,55.8% and 55% resp.and among them,that of strong-gluten wheat flour was highest.The dough development time of wheat flour was shortened along with the weakening of its gluten and that of Wanmai 38,Wanmai 44 and Wanmai 48 were 5.8,5.5 and 1.5 min resp.The dough stability time of Wanmai 38,Wanmai 44 and Wanmai 48 were 10.7,7.2 and 3.6 min resp.The dough softening degree of wheat flour was increased along with the weakening of its gluten and that of Wanmai 38,Wanmai 44 and Wanmai 48 were 29,41 and 91 resp.The evaluation values of Wanmai 38,Wanmai 44 and Wanmai 48 were 105,85 and 44 resp.[Conclusion] The farinograph parameters got from this experiment reflected the gluten of tested wheat varieties better and this determination method was worth popularizing and applying.
Farinograph
Wheat gluten
Bread making
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The high-molecular-weight glutenin subunits (HMW-GS) at Glu-D1 have a larger contribution to the processing property of wheat flours than those at the Glu-A1 and Glu-B1 loci and are always expressed in nature. Wheat lines missing one subunit at Glu-D1, either x or y, attract great interest for their potential quality value. Major quality parameters including SDS-sedimentation value, gluten-related indices, and other dough strength parameters such as development time, stability time, degree of softening, and farinograph quality numbers were tested in wheat lines solely expressing HMW-GS 1Dy12 from different backgrounds and compared with a weak gluten wheat control CN 16 to elucidate their quality potential. Wheat line solely expressing HMW-GS 1Dy12 derived from different genetic backgrounds showed similar but low SDS-sedimentation values (∼10 mL) and low wet gluten (∼20–25 g) and dry gluten contents (∼10 g). Additionally, wheat line solely expressing HMW-GS 1Dy 12 also showed a lower development time (<1 min), stability time (<1 min), and farinograph quality number (∼5–15), and a higher degree of softening (∼170–301), than the control CN 16. Wheat line solely expressing HMW-GS 1Dy 12 had a weak dough strength and may be used as a potential material for producing weak-gluten foods.
Farinograph
Glutenin
Falling Number
Common wheat
Protein quality
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The main agronomic and quality characters were investigated in 49 Sichuan new wheat varieties and lines.Most of the wheat genotypes have the desirable agronomic characters.The protein contents of these genotypes were co mmonly medium or low,averagely 12.97 %.The average sedimentation values were 22.23 mL.The content of wet gluten were 33.68 %.The farinograph parameters were not fine,for example,on average the developing time was 2.01 min,Stability time was 3.22 min and the farinograph quality number was 35.66.According to the main quality indexes,W7 accorded with the standard of high quality,strong gluten wheat,other 4 genotypes reached the standard of special,medium gluten wheat and 2 materials accorded with the standard of special,weak gluten wheat.The correlation analysis results showed that the protein content had significant positive correlation with sedimentation value,gluten content and water absorption,respectively. Sedimentation value had significant positive correlations with other quality characters.There were significant positive correlations between gluten index and farinograph quality parameters.The 1000 grains weight was negatively significant correlated to the gluten index,stability time and the farinograph quality number.No significant correlations were detected between most of the other agronomic characters and quality ones,which indicated that the breeding aims of high yield and good quality were not conflicted.
Farinograph
Sedimentation
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Two hybrids derived from the low temperature sensitive male sterile line BNS and two conventional wheats were used as materials to analyze the effect of gluten on dough farinograph properties,so as to provide a theoretical basis for application of gluten in food production and quality improvement in hybrid wheat breeding.The results showed that the water absorption rate,development time,and stability time increased with increase of addition of gluten,while degree of softening decreased.Moreover,the change law of dough farinograph properties was si-milar in hybrid wheat and conventional wheat,and the change trend was similar in materials with similar dough strength.Overall,appropriate addition of gluten could improve wheat dough rheology properties.
Farinograph
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In order to exploit the gene resources for quality breeding of wheat.The glutenin and farinograph parameters of 27 turgidum landraces were investigated.The results showed that higher variation of these traits had been observed.The means of gluten index,wet gluten,dry gluten and protein content were 63.02 %(23.58 %~99.78 %),41.19%(30.21 %~49.66 %),13.07% and 13.45%(10.11 %~16.06 %),respectively.Higher water absorption,shorter dough development,shorter stability and breakdown time were also observed.The average development and stability time were 3.1 min(1.2 min~7.5 min) and 3.9 min(0.6 min~11.4 min),respectively.Protein content was significant correlation with wet gluten and dry gluten(p0.01),and development time.Furthermore,there was no significant correlation between glutenin and farinograph parameters in trugidum landraces.These results suggested that there might exist some desirable gene resources in turgidum landraces,which were very useful for quality breeding of common wheat.
Farinograph
Glutenin
Triticum turgidum
Winter wheat
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The effects of different nitrogen applied amounts on quality characters of different types of wheat (varieties) (strong, middle and weak gluten type) were studied. The result showed that the (correlation) (between) the application rate of N-fertilizer and protein content of strong (or middle) gluten (variety) was (significantly) (positive) whereas it was in a relation of quadric curve with protein content of weak gluten (variety). With the (increase) of nitrogen applied, the sedimentation value was significantly (increased), the degree of softening was (reduced), the development time and (stability) time was prolonged, and the wet gluten content could (also) be (increased). With the (increase) of nitrogen fertilizer applied, the development time and (stability) from farinograph gradually rose. When the amount of N application was more than 225 kg/hm~2, the regulation (effect) of nitrogen was weakened, and showed a negative effect of nitrogen on strong (or middle) gluten variety.
Farinograph
Nitrogen fertilizer
Glutenin
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This study was conducted with 17 genotypes of winter wheat. There were not significant correlations between test weight, protein content and loaf weight, loaf volume, loaf scores, the correlations between wet gluten, dry gluten and farinograph properties were also not significant. It was not necessary to chase test weight and protein content much high when baking quality was principal goal for wheat breeding. Quality breeding should be concentrated on improving the quality of protein and gluten based on certain protein content in the near future. It was closely related between Farinograph properties and baking qualities. The correlations between sendimentation value and most characteristics of nutritional quality and processing quality were significant or highly significant. Sendimentation value was compositive response of quality and amount of gluten and can be regarded as effective method for quality examining.
Farinograph
Wheat gluten
Test weight
Falling Number
Protein quality
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Two winter wheat cultivars,GC8901with strong-gluten and SN1391 with weak-gluten,were employed in the field experiment to investigate the effects of irrigation regimes on grain quality,including protein content,protein component contents,farinograph parameters and extensograph parameters.The results showed that the grain albumin and globulin contents of both cultivars were enhanced by irrigation.An appropriate amount of irrigation made the contents of gliadin and glutenin enhance in strong-gluten cultivar GC8901,but decline in weak-gluten wheat SN1391.GC8901 was superior to SN1391 in terms of GMP and HMW-GS contents,flour sedimentation value,farinograph parameters and extensograph parameters.Irrigation improved the flour sedimentation value,farinograph parameters and extensograph parameters in strong-gluten cultivar GC8901,but not in weak-gluten cultivar SN1391,which was closely associated with the influence of irrigation on gliadin,glutenin,GMP and HMW-GS contents in the two cultivars.
Farinograph
Glutenin
Gliadin
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The quality of wheat is to large extent controlled by the quantity and quality of the gluten protein. A variety of tests exist which indirectly estimate the quantity and quality of the gluten in wheat and flour. These methods include manual physico-chemical tests such as SDS sedimentation volume and the Zeleny test, and instrumental rheological methods such as the farinograph, mixograph, alveograph and extensograph. For breeding purpose, it would be important to have a fast and reilable method for gluten quality selections. A rapid method for determining both the quantity and quality of wet gluten is gluten index method which propose by Perten. This test involves preparing gluten from wheat or flour using the Glutomatic instrument.
In this study, we determined the gluten index and various wheat quality parameters of OS winter wheat cultivars and there relationship during three years.
Quality characteristics: grain protein content, Zeleny sedimentation test, wet gluten, gluten index, farinograph and extensograph properties of OS wheat cultivars were evaluated of 15 winter wheat cultivars selected at Agricultural Institute, Osijek, Croatia. The means ranges of variability and correlation of quality parameters determined on wheat samples from 1996, 1997 and 1998 harvest years. The total protein contents of OS wheat cultivar ranged from 11.82 to 13.54% (cultivar Sofija and Golubica, respectively). Sedimentation value ranged from 26.5 to 67.0 ml (cultivar Edita and Golubica respectively). The quantity of gluten expresed as wet gluten ranged from 24.5 to 37.2% (cultivar Sofija and Golubica, respectively). The gluten index as a quality measure of gluten indicated that 80% investigated OS wheat cultivars were bread ones. The gluten index in these cultivars varied between 60 to 90. Other cultivars which had gluten index >90 possessed strong gluten and were used as improvers. The lowest variability in determinate parameters of all cultivars was for total protein content.
Good positive correlation was found between total protein and wet gluten, sedimentation value and many pharinographic properties. Wet gluten and sedimentation value and many pharinographic properties were good correlated. Gluten index was correlated positively with area, extensographic resistance and ratio resistance/ extensibility.
Results of this investigation have shown that Gluten index is a simple and rapid method that can give more information about quality of wheat gluten than wet gluten determination only.
Farinograph
Glutenin
Test weight
Falling Number
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Abstract The aim of this study was to clarify the effects of the high‐molecular‐weight glutenin subunits (HMW‐GSs) 1Dx3+1Dy12 (3+12) and 1Dx4+1Dy12 (4+12) at the Glu‐D1 locus on gluten and Chinese steamed bread (CSB) quality. The grain protein content and composition, gluten content and gluten index, farinograph properties, and CSB quality were investigated using four wheat near‐isogenic lines (NILs) carrying HMW‐GSs 1Dx2+1Dy12 (2+12), 3+12, 4+12 and 1Dx5+1Dy10 (5+10), respectively. The unextractable polymeric protein (UPP) and glutenin macropolymer (GMP) content, gluten index, dough development time, stability time, and farinograph quality number of four NILs all ranked as 5+10 > 3+12 > 2+12/4+12, such as the gluten index ranked as 5+10(44.88%) > 3+12(40.07%) > 2+12(37.46%)/4+12(35.85%); however, their contributions to the quality of CSB were ranked as 3+12 > 5+10 > 2+12/4+12, such as the specific volume ranked as 3+12(2.64 mL/g) > 5+10(2.49 mL/g) > 2+12(2.36 mL/g)/4+12(2.35 mL/g), which indicated that a suitable gluten strength (3+12) was crucial to making high‐quality CSB. In addition, subunits 4+12 had a similar quality performance to low‐quality subunits 2+12. All these findings suggested that, except for the acknowledged high‐quality subunits 5+10, the introduction of 3+12 at the Glu‐D1 locus is an efficient way for quality improvement of gluten as well as CSB.
Farinograph
Glutenin
Protein quality
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