Location: Cereal Crops ResearchTitle: Influence of tempering condition on kernel crush-response profile and quality traits in hard red spring wheat
|SIMSEK, SENAY - North Dakota State University|
|ANDERSON, JAMES - University Of Minnesota|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 8/25/2020
Publication Date: 9/16/2020
Citation: Ohm, J., Simsek, S., Dykes, L., Anderson, J. 2020. Influence of tempering condition on kernel crush-response profile and quality traits in hard red spring wheat [abstract]. Grains 2020 Annual Meeting. Paper No. 5390.
Technical Abstract: The Single-Kernel Characterization System (SKCS) measures the force required to crush individual wheat kernels at constant time intervals. The kernel crush-response profiles (CRP) can be depicted as a pseudo stress/strain curve, which has been associated with kernel hardness and milling performance in wheat. However, little data has been reported on the relationships between kernel CRP parameters and whole-grain processing or end-product quality in hard red spring (HRS) wheat. Therefore, this experiment was performed to examine the influence of different tempering conditions on kernel CRP and the association between CRP parameters and whole-grain milling and bread-making characteristics in HRS wheat. HRS wheat genotypes grown at two locations in Minnesota were composited into high and low hardness groups and analyzed by the SKCS after tempering treatments of combinations of three levels of moisture content (10, 13, and 16%) and three storage days (1, 2, and 3 days after conditioning). The average CRP data obtained from SKCS was fitted to a sinusoidal equation as a function of data points for initial CRP and endosperm CRP using a compound of two solution search procedures (genetic algorithm and multidimensional unconstrained nonlinear minimization). The derivative of the sinusoidal equation was used to calculate the slope of the tangent line to the model curve, which represents modulus of elasticity at the point. The results showed that tempering moisture level (TML) was a primary factor in influencing CRP. Notably, the TML appeared to have a contrasting influence on the crushing force between the initial and the later stage in the endosperm CRP. For the initial stage of the endosperm CRP, the crushing force was greater for the sample tempered to a higher moisture level, which was mostly due to the increase of kernel compactness. In contrast, it was greater at the later stage for the wheat sample that was tempered at a lower moisture level. The resulting slope values were correlated negatively for the initial stage and positively for the later stage with the TML. The TML also appeared to have a significant effect on most quality characteristics. This also resulted in significant (P<0.05) correlations between CRP parameters and those quality characteristics. This information will be valuable to expanding the understanding of the relationships between kernel characteristics and whole-grain processing and end-use quality in HRS wheat.