BIOCHEMICAL AND PHYSICAL CHARACTERIZATION OF HARD WINTER WHEAT QUALITY FOR END-USE QUALITY
Grain Quality and Structure Research
2012 Annual Report
1. Flour particle size affects tortilla quality. Particle size distribution of flours is an important attribute for end-use quality. The effect of wheat flour particle size on tortilla quality was investigated. A collaborative effort between ARS scientists in Manhattan, KS with US Wheat Associates in Mexico City, Mexico determined that a strong correlation existed among larger particle size flours and mix times and tortilla rollability. The data has potential to be used to set milling standards for tortilla flour.
2. Objective method to predict flour quality for breadmaking. Breeders and processors are always looking for rapid and accurate methods to evaluate wheat quality. The objective of this study was to develop a rapid, small-scale method to accurately predict breadmaking quality for early generation hard winter wheat (HWW) breeding lines. A hybrid method using a combination of two solvents was developed and used to evaluate a diverse set of 53 HWW lines. The hybrid method was performed in 66% less time than the current method and required only 1g of sample and exhibited a higher correlation to bread loaf volume. Due to enhanced speed, accuracy, and simplicity the hybrid method should prove useful in breeding programs, grain elevators and wherever rapid assessment of end-use quality determination is required.
Edwards, J.T., Hunger, R.M., Smith, E.L., Horn, G.W., Chen, M., Yan, L., Bai, G., Bowden, R.L., Rayas-Duarte, P., Osburn, R.D., Kolmer, J.A., Jin, Y., Porter, D.R., Giles, K.C., Seabourn, B.W., Bayles, M.B., Carver, B.F., Klatt, A. 2011. 'Duster' wheat: A durable, dual-purpose cultivar adapted to the southern great plains of the USA. Journal of Plant Registrations. 6(1):1-12.
Chen, Y.R., Wang, Y., Dyson, D. 2011. Breadings - What they are and how they are used. In: Kulp, K., Loewe R., Lorenz, K. and Gelroth, J., editors. Batters and Breadings in Food Processing. 2nd edition. USA: American Association of Cereal Chemists; UK:Food Trade Press Ltd. p. 169-184.
Hall, M.D., Griffey, C.A., Green, A., Liu, S., Gundrum, P., Berger, G., Brooks, Wynse, Thomason, W.E., Hokanson, E.G., Behl, H.D., Pitman, R.M., Dunaway, D.W., Vaughn, M.E., Lewis, T., Custis, J.T., Seabourn, B.W., Chen, Y.R., Fountain, M.O., Marshall, D.S., Beahm, B.R., Whitt, D.L., Lin, C.J., Mennel, D.L. 2011. Registration of Vision 30 Wheat. Journal of Plant Registrations. 5:353-359.
Hall, M.D., Griffey, C.A., Green, A., Liu, S., Gundrum, P., Berger, G., Brooks, W., Thomason, W.E., Hokanson, E.G., Behl, H.D., Pitman, R.M., Dunaway, D.W., Vaughn, M.E., Lewis, T., Custis, J.T., Seabourn, B.W., Chen, Y.R., Fountain, M.O., Marshall, D.S., Beahm, B.R., Whitt, D.L., Lin, C.J., Mennel, D.L. 2011. Registration of Vision 40 Wheat. Journal of Plant Registrations. 5:360-366.
Gonzales, H.B., Maghirang, R.G., Wilson, J.D., Razote, E.B. and Guo, L. 2012. Measuring cattle feedlot dust using laser diffraction analysis. Transactions of the ASABE. 49(1):98-105.
Jondiko, T.O., Alviola, N.J., Hays, D.B., Ibrahim, A.M., Tilley, M. and Awika, J.M. 2012. Effect of high-molecular-weight glutenin subunit allelic composition on wheat flour tortilla quality. Cereal Chemistry. 89(3):155-161.
Jonnala, R.S., Irmak, S., Macritchie, F., Bean, S. 2010. Phenolics in the bran of waxy wheat and triticale Lines. Cereal Chemistry. 52:509-515.
Rudd, J., Devkota, R., Fritz, A., Baker, J., Obert, D.E., Worrall, D., Sutton, R., Rooney, L., Nelson, L., Morgan, G., Bean, B., Ibrahim, A., Klatt, A., Weng, Y., Bowden, R.L., Graybosch, R.A., Jin, Y., Seabourn, B.W. 2011. Registration of TAM401 wheat. Journal of Plant Registrations. 6:1–6.
Wang, F., Huang, W., Kim, Y., Liu, R., Tilley, M. 2011. Effects of transglutaminase on the rheological and noodle-making characteristics of oat dough containing vital wheat gluten or egg albumin. Journal of Cereal Science. 54:53-59.
Zhu, L., Liu, Q., Wilson, J.D., Gu, M. and Shi, Y. 2011. Digestibility of rice (Oryza sativa L.) flours and starches differing in amylose content. Carbohydrate Polymers. 86:1751-1759.
Li, Z., Huang, W., Liu, J.G., Tilley, M. and Chung, O.K. 2011. Rheology, microstructure and baking characteristics of frozen dough containing Rhizopus chinensis lipase and transglutaminase. Cereal Chemistry. 88(6):596-601.
Tilley, M., Miller, R.A., and Chen, Y.R. 2012. Wheat breeding and quality evaluation in the U.S. In: Cauvain, S. P. editor. Bread Making: Improving Quality. 2nd edition. Cambridge, UK: Woodhead Publishing Limited. p.216-236.