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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #179978
Title: AN OBJECTIVE AND RAPID METHOD TO DETERMINE DOUGH OPTIMUM MIXING TIME FOR EARLY GENERATION BREEDING LINES USING FT-HATR MID-INFRARED (IR) SPECTROSCOPY

Author
item Seabourn, Bradford
item XIE, FENG - 5430-05-20
item Chung, Okkyung

Submitted to: Meeting Abstract
Publication Type: Other
Publication Acceptance Date: 4/22/2005
Publication Date: 5/22/2005
Citation: Seabourn, B.W., Xie, F., Chung, O.K. 2005. An objective and rapid method to determine dough optimum mixing time for early generation breeding lines using ft-hatr mid-infrared (ir) spectroscopy. Third International Wheat Quality Conference Proceedings. Meeting Abstract. p. 389

Interpretive Summary:

Technical Abstract: The traditional method in the U.S. for screening hard winter wheat breeding lines is based upon optimum mixing time (MT) obtained from the mixograph (MIXO), which is an important rheological property of a wheat flour-water (dough) systems. This method is largely time-consuming and somewhat subjective in its interpretation, especially with regard to mixing tolerance. The objective of this study was to investigate the potential of FT-HATR mid-infrared (IR) spectroscopy to objectively predict optimum MT in a flour/water dough from a short duration mixing cycle (1 min). Fifty five hard red winter wheat flours with varying protein contents (8.7-14.2%) and MT (1.63 - 7.38 min) were scanned with 3 replicates for each sample in the amide III region of the mid-IR (4000 - 700 cm-1) by FT-HATR immediately after being mixed with a MIXO for 1 min. The ratio of the second derivative band areas at 1335 cm-1 ('-helix) and 1242 cm-1 ('-sheet) was highly correlated to optimum MT as determined by the MIXO (R2 = 0.81). Results obtained from this study indicated that the FT-HATR technique was able to predict optimum MT very early in the mixing process based upon changes in the secondary structure of the dough protein. This method could be the basis for new technology to rapidly and accurately screen wheat samples in early generation breeding lines, and thus save breeders considerable time and expense in the development of new cultivars.