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United States Department of Agriculture

Agricultural Research Service

Research Project: Enhancement of Hard Spring Wheat, Durum, and Oat Quality

Location: Cereal Crops Research

Title: Refrigerated dough quality of hard red spring wheat: Effect of genotype and environment on dough syruping and arabinoxylan production

Authors
item Simsek, Senay -
item Whitney, Kristin -
item Ohm, Jae-Bom
item Mergoum, Mohamed -

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: July 16, 2011
Publication Date: October 1, 2011
Citation: Simsek, S., Whitney, K., Ohm, J., Mergoum, M. 2011. Refrigerated dough quality of hard red spring wheat: Effect of genotype and environment on dough syruping and arabinoxylan production. Cereal Chemistry. 88(5):445-450.

Interpretive Summary: Refrigerated dough quality during storage is very critical. Under some conditions, liquid separates from the dough and forms syrup that leaks out of the package. This phenomenon is called “dough syruping” and is unacceptable to the consumer. Arabinoxylans (AXs) are the main non-starch polysaccharides found in wheat flour. Structural changes of AXs in refrigerated dough are linked to deleterious effects on refrigerated dough quality during storage such as syruping. The purpose of this research was to evaluate hard red spring (HRS) wheat flour samples for dough syruping during refrigerated storage. Specifically, we investigated the association between dough syruping and xylanase activity that degrades AXs. Eight HRS cultivars that were grown at six locations in North Dakota over two years were evaluated for dough syruping during 15 days of refrigerated storage. Wheat samples grown at certain environment showed difference in xylanase activity and dough syruping. Specifically, wheat samples produced in dry environment had lower dough syruping than those from wet environment. Though environment had a strong effect, three HRS cultivars, Glenn, RB07 and Traverse were consistently lower in xylanase activity and dough syruping across all growing environments, indicating that these cultivars had more stability over growing environment than other cultivars. These results indicate that certain cultivars that are grown from relatively dry environments in North Dakota can be used in refrigerated dough formulations.

Technical Abstract: Arabinoxylans (AXs) are the main non-starch polysaccharides found in wheat flour. Structural changes of AXs in refrigerated dough are linked to deleterious effects on refrigerated dough quality during storage. The purpose of this research was to evaluate the effect of cultivar and growing environment on dough syruping during refrigerated storage in relation to xylanase activity and AX chemistry in hard red spring (HRS) wheat. Eight HRS cultivars that were grown at six locations in North Dakota over two years were evaluated for dough syruping during 15 days of refrigerated storage. Growing environment had a greater effect on xylanase activity and dough syruping than wheat cultivar. Specifically, wheat samples produced in dry environment had lower dough syruping than those from wet environment. Though environment had a strong effect, three HRS cultivars, Glenn, RB07 and Traverse were consistently lower in xylanase activity and dough syruping across all growing environments. indicating that these cultivars had more stability over growing environment than other cultivars. These results indicate that certain cultivars that are grown from relatively dry environments in North Dakota can be used in refrigerated dough formulations.

Last Modified: 12/22/2014
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