The effects of protein characteristics and the proportion of gluten on end-use quality in 13 Korean wheat cultivars for three years were verified in this study. Year, cultivar, and the interaction between the year and...The effects of protein characteristics and the proportion of gluten on end-use quality in 13 Korean wheat cultivars for three years were verified in this study. Year, cultivar, and the interaction between the year and the cultivar influenced protein characteristics, the proportion of gluten except for γ-and ω-gliadin using RP-HPLC(reversed-phase high-performance liquid chromatography), and end-use quality. Protein characteristics and the proportion of gluten in Korean wheat cultivars were between those of Australian standard white(ASW) and hard wheat(AH). Korean wheat cultivars exhibited a higher average α+β gliadin proportion than imported wheat, a γ-gliadin proportion similar to that of dark northern spring wheat, and the same ω-gliadin proportion as AH. They showed a bread-loaf volume intermediate between those of ASW and AH and a texture of cooked noodles similar to that of soft white wheat, but less springiness than imported wheat. The cookie diameter of Korean wheat cultivars was similar to that of hard red winter wheat. There was a correlation between bread-loaf volume and protein characteristics, except for the protein content in Korean wheat cultivars. Springiness and cohesiveness of cooked noodles were not correlated with protein characteristics, while hardness was correlated with the protein content and water absorption of a mixograph. Cookie diameter was negatively correlated with the sodium dodecyl sulfate(SDS) sedimentation volume and water absorption of a mixograph. The end-use quality was not correlated with any proportion of gluten composition. Principal component analysis(PCA) showed that the proportion of gluten was not related to the quality of the bread(both PCs, 81.3%), noodle(77.7%), and cookie(82.4%). PCA explained that Keumkang is suitable for superior bread, while Uri is good for cooked noodles and cookies.展开更多
The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread,consumed in Southeast Asia including China,Japan,and Korea.Hence,flours of 11 Korean wheat cultivars were u...The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread,consumed in Southeast Asia including China,Japan,and Korea.Hence,flours of 11 Korean wheat cultivars were used to evaluate quality attributes of two different styles of steamed bread,Korean style steamed bread(KSSB)and northern-style Chinese steamed bread(NSCSB).KSSB prepared more ingredients and higher optimum water absorption of dough than NSCSB because Korean consumers prefer white and glossy surface and soft crumb.KSSB showed lower height,larger diameter and volume of steamed bread,higher stress relaxation,and softer texture of crumb than NSCSB.The correlation between flour characteristics and quality of steamed bread was different in KSSB and NSCSB.About 90%of variability in the height and volume of KSSB could be predicted from protein content,mixing tolerance of Mixograph,average particle size of flour,final viscosity and solvent retention capacity.Protein content and quality parameters also could explain the variation of steamed bread height in NSCSB.Korean wheat carrying Glu-A3c allele produced higher volume of steamed bread(704.7 mL)than Glu-A3d allele(645.8 mL)in KSSB,although there was no significant difference in volume of NSCSB by glutenin compositions.Glu-D1d and Glu-A3c alleles had softer texture of crumb than Glu-D1f and Glu-A3d alleles in KSSB,Glu-B3i allele also showed lower hardness of crumb than their counterpart allele in NSCSB.Hard wheat showed higher height and volume of steamed bread,and lower stress relaxation and hardness of crumb than soft wheat in KSSB.展开更多
The profit margin in the flour milling industry is quite narrow,so high-quality raw materials and efficiency of milling operations are crucial for every company. Many flour mills,especially those which import wheat fr...The profit margin in the flour milling industry is quite narrow,so high-quality raw materials and efficiency of milling operations are crucial for every company. Many flour mills,especially those which import wheat from other countries and have limited storage space for the different varieties or classes of wheat,can not afford to buy low quality wheat. Consequently,a mathematical model which can test the impact and interactions of raw materials,in technical point of view,would be a useful decision-making tool for the milling industry. A flour miller tests wheat for physical and chemical characteristics,cleanness and soundness. The miller also performs experimental milling,if available,to have some idea how the given wheat will behave during commercial milling. Based on these test results,the miller can only guess the commercial milling results such as flour yields and flour ash and protein contents. Thus,the objective of this study was to develop empirical equations to estimate commercial milling results,using the physical,chemical and experimental milling data of the given wheat blend and also,additionally,flour ash and protein specifications of the end-user. This was done by using the actual commercial milling procedures and their wheat physical,chemical,experimental milling data,and other vital data. Data were collected from a commercial mill located in East Asia that had four production lines and used wheat blend combinations from five different wheat classes,i.e. Hard Red Winter (HRW),Dark Northern Spring (DNS),Soft White (SW),Australian Soft (AS),and Australian Standard White (ASW) wheat to produce over 40 different products. The wheat physical and chemical characteristics included test weight,thousand kernel weight,ash and protein contents. The experimental milling data were straight-grade and patent flour yields,along with patent flour ash and protein contents from a Buhler experimental mill. The commercial milling results included the flour yields of patent,first clear,and second clear flours,as well as the ash and protein contents of commercial patent flours. Using multiple linear regression procedures,we have developed empirical equations to be able to estimate the commercial patent flour yields with R2 values above 0.90 for all four production lines,and commercial first clear flour yields with R2 values ranging 0.76 to 0.98,and the commercial patent flour protein contents with R2 values of 0.89 to 0.92. However,the yields of commercial second clear flours and the commercial patent flour ash contents were not able to be estimated with high coefficients of determination (R2 values). We recommend that the empirical equations for estimating commercial milling parameters should be derived using data from each individual flour milling company,for each production line of a given mill,and furthermore,tailored to specific products at a given ash and/or protein contents desired by end-users.展开更多
Kernel texture(grain hardness) is a fundamental and determining factor related to wheat(Triticum spp.) milling, baking and flour utilization.There are three kernel texture classes in wheat: soft and hard hexaploid(T.a...Kernel texture(grain hardness) is a fundamental and determining factor related to wheat(Triticum spp.) milling, baking and flour utilization.There are three kernel texture classes in wheat: soft and hard hexaploid(T.aestivum), and very hard durum(T.turgidum subsp.durum).The genetic basis for these three classes lies with the Puroindoline genes.Phenotypically, the easiest means of quantifying kernel texture is with the Single Kernel Characterization System(SKCS), although other means are valid and can provide fundamental material properties.Typical SKCS values for soft wheat would be around 25 and for durum wheat≥80.Soft kernel durum wheat was created via homeologous recombination using the ph1b mutation, which facilitated the transfer of ca.28 Mbp of5 DS that replaced ca.21 Mbp of 5 BS.The 5 DS translocation contained a complete and intact Hardness locus and both Puroindoline genes.Expression of the Puroindoline genes in durum grain resulted in kernel texture and flour milling characteristics nearly identical to that of soft wheat, with high yields of break and straightgrade flours, which had small particle size and low starch damage.Dough water absorption was markedly reduced compared to durum flour and semolina.Dough strength was essentially unchanged and reflected the inherent gluten properties of the durum background.Pasta quality was essentially equal-to-or-better than pasta made from semolina.Agronomically, soft durum germplasm showed good potential with moderate grain yield and resistance to a number of fungal pathogens and insects.Future breeding efforts will no doubt further improve the quality and competitiveness of soft durum cultivars.展开更多
基金the support of Cooperative Research Program for Agriculture Science & Technology Development (Project title: Establishment of quality criteria for high uniformity in end-use of Korean wheat cultivars, PJ011009), Rural Development Administration, Republic of Korea
文摘The effects of protein characteristics and the proportion of gluten on end-use quality in 13 Korean wheat cultivars for three years were verified in this study. Year, cultivar, and the interaction between the year and the cultivar influenced protein characteristics, the proportion of gluten except for γ-and ω-gliadin using RP-HPLC(reversed-phase high-performance liquid chromatography), and end-use quality. Protein characteristics and the proportion of gluten in Korean wheat cultivars were between those of Australian standard white(ASW) and hard wheat(AH). Korean wheat cultivars exhibited a higher average α+β gliadin proportion than imported wheat, a γ-gliadin proportion similar to that of dark northern spring wheat, and the same ω-gliadin proportion as AH. They showed a bread-loaf volume intermediate between those of ASW and AH and a texture of cooked noodles similar to that of soft white wheat, but less springiness than imported wheat. The cookie diameter of Korean wheat cultivars was similar to that of hard red winter wheat. There was a correlation between bread-loaf volume and protein characteristics, except for the protein content in Korean wheat cultivars. Springiness and cohesiveness of cooked noodles were not correlated with protein characteristics, while hardness was correlated with the protein content and water absorption of a mixograph. Cookie diameter was negatively correlated with the sodium dodecyl sulfate(SDS) sedimentation volume and water absorption of a mixograph. The end-use quality was not correlated with any proportion of gluten composition. Principal component analysis(PCA) showed that the proportion of gluten was not related to the quality of the bread(both PCs, 81.3%), noodle(77.7%), and cookie(82.4%). PCA explained that Keumkang is suitable for superior bread, while Uri is good for cooked noodles and cookies.
基金the support of Cooperative Research Program for Agriculture Science & Technology Development (PJ01246404)Rural Development Administration, Republic of Korea
文摘The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread,consumed in Southeast Asia including China,Japan,and Korea.Hence,flours of 11 Korean wheat cultivars were used to evaluate quality attributes of two different styles of steamed bread,Korean style steamed bread(KSSB)and northern-style Chinese steamed bread(NSCSB).KSSB prepared more ingredients and higher optimum water absorption of dough than NSCSB because Korean consumers prefer white and glossy surface and soft crumb.KSSB showed lower height,larger diameter and volume of steamed bread,higher stress relaxation,and softer texture of crumb than NSCSB.The correlation between flour characteristics and quality of steamed bread was different in KSSB and NSCSB.About 90%of variability in the height and volume of KSSB could be predicted from protein content,mixing tolerance of Mixograph,average particle size of flour,final viscosity and solvent retention capacity.Protein content and quality parameters also could explain the variation of steamed bread height in NSCSB.Korean wheat carrying Glu-A3c allele produced higher volume of steamed bread(704.7 mL)than Glu-A3d allele(645.8 mL)in KSSB,although there was no significant difference in volume of NSCSB by glutenin compositions.Glu-D1d and Glu-A3c alleles had softer texture of crumb than Glu-D1f and Glu-A3d alleles in KSSB,Glu-B3i allele also showed lower hardness of crumb than their counterpart allele in NSCSB.Hard wheat showed higher height and volume of steamed bread,and lower stress relaxation and hardness of crumb than soft wheat in KSSB.
文摘The profit margin in the flour milling industry is quite narrow,so high-quality raw materials and efficiency of milling operations are crucial for every company. Many flour mills,especially those which import wheat from other countries and have limited storage space for the different varieties or classes of wheat,can not afford to buy low quality wheat. Consequently,a mathematical model which can test the impact and interactions of raw materials,in technical point of view,would be a useful decision-making tool for the milling industry. A flour miller tests wheat for physical and chemical characteristics,cleanness and soundness. The miller also performs experimental milling,if available,to have some idea how the given wheat will behave during commercial milling. Based on these test results,the miller can only guess the commercial milling results such as flour yields and flour ash and protein contents. Thus,the objective of this study was to develop empirical equations to estimate commercial milling results,using the physical,chemical and experimental milling data of the given wheat blend and also,additionally,flour ash and protein specifications of the end-user. This was done by using the actual commercial milling procedures and their wheat physical,chemical,experimental milling data,and other vital data. Data were collected from a commercial mill located in East Asia that had four production lines and used wheat blend combinations from five different wheat classes,i.e. Hard Red Winter (HRW),Dark Northern Spring (DNS),Soft White (SW),Australian Soft (AS),and Australian Standard White (ASW) wheat to produce over 40 different products. The wheat physical and chemical characteristics included test weight,thousand kernel weight,ash and protein contents. The experimental milling data were straight-grade and patent flour yields,along with patent flour ash and protein contents from a Buhler experimental mill. The commercial milling results included the flour yields of patent,first clear,and second clear flours,as well as the ash and protein contents of commercial patent flours. Using multiple linear regression procedures,we have developed empirical equations to be able to estimate the commercial patent flour yields with R2 values above 0.90 for all four production lines,and commercial first clear flour yields with R2 values ranging 0.76 to 0.98,and the commercial patent flour protein contents with R2 values of 0.89 to 0.92. However,the yields of commercial second clear flours and the commercial patent flour ash contents were not able to be estimated with high coefficients of determination (R2 values). We recommend that the empirical equations for estimating commercial milling parameters should be derived using data from each individual flour milling company,for each production line of a given mill,and furthermore,tailored to specific products at a given ash and/or protein contents desired by end-users.
文摘Kernel texture(grain hardness) is a fundamental and determining factor related to wheat(Triticum spp.) milling, baking and flour utilization.There are three kernel texture classes in wheat: soft and hard hexaploid(T.aestivum), and very hard durum(T.turgidum subsp.durum).The genetic basis for these three classes lies with the Puroindoline genes.Phenotypically, the easiest means of quantifying kernel texture is with the Single Kernel Characterization System(SKCS), although other means are valid and can provide fundamental material properties.Typical SKCS values for soft wheat would be around 25 and for durum wheat≥80.Soft kernel durum wheat was created via homeologous recombination using the ph1b mutation, which facilitated the transfer of ca.28 Mbp of5 DS that replaced ca.21 Mbp of 5 BS.The 5 DS translocation contained a complete and intact Hardness locus and both Puroindoline genes.Expression of the Puroindoline genes in durum grain resulted in kernel texture and flour milling characteristics nearly identical to that of soft wheat, with high yields of break and straightgrade flours, which had small particle size and low starch damage.Dough water absorption was markedly reduced compared to durum flour and semolina.Dough strength was essentially unchanged and reflected the inherent gluten properties of the durum background.Pasta quality was essentially equal-to-or-better than pasta made from semolina.Agronomically, soft durum germplasm showed good potential with moderate grain yield and resistance to a number of fungal pathogens and insects.Future breeding efforts will no doubt further improve the quality and competitiveness of soft durum cultivars.
