Location: Cereal Crops ResearchTitle: Effect of Genotype and Environment on the Refrigerated Dough Quality and Arabinoxylan Content of Hard Red Spring Wheat) Author
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/10/2011
Publication Date: N/A
Citation: 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. 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 environment on dough syruping during refrigerated storage in relation to xylanase activity and AX chemistry in HRS wheat. Eight HRS cultivars grown at six locations in North Dakota over two years were evaluated for dough syruping during 15 days of refrigerated storage. Environment had a stronger effect on xylanase activity and dough syruping than wheat cultivar. Average xylanase activity from Langdon-2008 was 63 times higher than that of in Dickinson-2007. The total AX content in the flour ranged from 1.27 – 1.76%. Environments with dry conditions, such as Williston, had lower dough syruping of 2.53% and 1.59% in 2007 and 2008 respectively. Environments with wet conditions such as Langdon, (wetter environment) had higher dough syruping of 14.78% and 21.02% in 2007 and 2008 respectively. There were very highly significant (P<0.001) phenotypic and environment correlations between the percent dough syruping on days 5 and 15 and apparent xylanase activity. There was also highly significant (P<0.01) phenotypic correlations between the percent dough syruping on day 0 and the total AX in the flour and water extractable solids. Glenn, RB07 and Traverse showed lower Wi and si2 for xylanase activity and dough syruping; indicating these cultivars have more stability over growing locations than other cultivars. Though environment had a stronger effect, the genotype did have an effect and results show certain cultivars from relatively dry environments can be used in refrigerated dough formulations.