Science.gov

Sample records for australian bread wheat

  1. Different mechanisms of adaptation to cyclic water stress in two South Australian bread wheat cultivars

    PubMed Central

    Izanloo, Ali; Condon, Anthony G.; Langridge, Peter; Tester, Mark; Schnurbusch, Thorsten

    2008-01-01

    In the South Australian wheat belt, cyclic drought is a frequent event represented by intermittent periods of rainfall which can occur around anthesis and post-anthesis in wheat. Three South Australian bread wheat (Triticum aestivum L.) cultivars, Excalibur, Kukri, and RAC875, were evaluated in one greenhouse and two growth-room experiments. In the first growth-room experiment, where plants were subjected to severe cyclic water-limiting conditions, RAC875 and Excalibur (drought-tolerant) showed significantly higher grain yield under cyclic water availability compared to Kukri (drought-susceptible), producing 44% and 18% more grain compared to Kukri, respectively. In the second growth-room experiment, where plants were subjected to a milder drought stress, the differences between cultivars were less pronounced, with only RAC875 showing significantly higher grain yield under the cyclic water treatment. Grain number per spike and the percentage of aborted tillers were the major components that affected yield under cyclic water stress. Excalibur and RAC875 adopted different morpho-physiological traits and mechanisms to reduce water stress. Excalibur was most responsive to cyclic water availability and showed the highest level of osmotic adjustment (OA), high stomatal conductance, lowest ABA content, and rapid recovery from stress under cyclic water stress. RAC875 was more conservative and restrained, with moderate OA, high leaf waxiness, high chlorophyll content, and slower recovery from stress. Within this germplasm, the capacity for osmotic adjustment was the main physiological attribute associated with tolerance under cyclic water stress which enabled plants to recover from water deficit. PMID:18703496

  2. Rising dough and baking bread at the Australian synchrotron

    NASA Astrophysics Data System (ADS)

    Mayo, S. C.; McCann, T.; Day, L.; Favaro, J.; Tuhumury, H.; Thompson, D.; Maksimenko, A.

    2016-01-01

    Wheat protein quality and the amount of common salt added in dough formulation can have a significant effect on the microstructure and loaf volume of bread. High-speed synchrotron micro-CT provides an ideal tool for observing the three dimensional structure of bread dough in situ during proving (rising) and baking. In this work, the synchrotron micro-CT technique was used to observe the structure and time evolution of doughs made from high and low protein flour and three different salt additives. These experiments showed that, as expected, high protein flour produces a higher volume loaf compared to low protein flour regardless of salt additives. Furthermore the results show that KCl in particular has a very negative effect on dough properties resulting in much reduced porosity. The hundreds of datasets produced and analysed during this experiment also provided a valuable test case for handling large quantities of data using tools on the Australian Synchrotron's MASSIVE cluster.

  3. Identification of novel quantitative trait loci for days to ear emergence and flag leaf glaucousness in a bread wheat (Triticum aestivum L.) population adapted to southern Australian conditions.

    PubMed

    Bennett, Dion; Izanloo, Ali; Edwards, James; Kuchel, Haydn; Chalmers, Ken; Tester, Mark; Reynolds, Matthew; Schnurbusch, Thorsten; Langridge, Peter

    2012-03-01

    In southern Australia, where the climate is predominantly Mediterranean, achieving the correct flowering time in bread wheat minimizes the impact of in-season cyclical and terminal drought. Flag leaf glaucousness has been hypothesized as an important component of drought tolerance but its value and genetic basis in locally adapted germplasm is unknown. From a cross between Kukri and RAC875, a doubled-haploid (DH) population was developed. A genetic linkage map consisting of 456 DArT and SSR markers was used to detect QTL affecting time to ear emergence and Zadoks growth score in seven field experiments. While ear emergence time was similar between the parents, there was significant transgressive segregation in the population. This was the result of segregation for the previously characterized Ppd-D1a and Ppd-B1 photoperiod responsive alleles. QTL of smaller effect were also detected on chromosomes 1A, 4A, 4B, 5A, 5B, 7A and 7B. A novel QTL for flag leaf glaucousness of large, repeatable effect was detected in six field experiments, on chromosome 3A (QW.aww-3A) and accounted for up to 52 percent of genetic variance for this trait. QW.aww-3A was validated under glasshouse conditions in a recombinant inbred line population from the same cross. The genetic basis of time to ear emergence in this population will aid breeders' understanding of phenological adaptation to the local environment. Novel loci identified for flag leaf glaucousness and the wide phenotypic variation within the DH population offers considerable scope to investigate the impact and value of this trait for bread wheat production in southern Australia.

  4. Breeding for the future: what are the potential impacts of future frost and heat events on sowing and flowering time requirements for Australian bread wheat (Triticum aestivium) varieties?

    PubMed

    Zheng, Bangyou; Chenu, Karine; Fernanda Dreccer, M; Chapman, Scott C

    2012-09-01

    Extreme climate, especially temperature, can severely reduce wheat yield. As global warming has already begun to increase mean temperature and the occurrence of extreme temperatures, it has become urgent to accelerate the 5-20 year process of breeding for new wheat varieties, to adapt to future climate. We analyzed the patterns of frost and heat events across the Australian wheatbelt based on 50 years of historical records (1960-2009) for 2864 weather stations. Flowering dates of three contrasting-maturity wheat varieties were simulated for a wide range of sowing dates in 22 locations for 'current' climate (1960-2009) and eight future scenarios (high and low CO2 emission, dry and wet precipitation scenarios, in 2030 and 2050). The results highlighted the substantial spatial variability of frost and heat events across the Australian wheatbelt in current and future climates. As both 'last frost' and 'first heat' events would occur earlier in the season, the 'target' sowing and flowering windows (defined as risk less than 10% for frost (<0 °C) and less than 30% for heat (>35 °C) around flowering) would be shifted earlier by up to 2 and 1 month(s), respectively, in 2050. A short-season variety would require a shift in target sowing window 2-fold greater than long- and medium-season varieties by 2050 (8 vs. 4 days on average across locations and scenarios, respectively), but would suffer a lesser decrease in the length of the vegetative period (4 vs. 7 days). Overall, warmer winters would shorten the wheat season by up to 6 weeks, especially during preflowering. This faster crop cycle is associated with a reduced time for resource acquisition, and potential yield loss. As far as favourable rain and modern equipment would allow, early sowing and longer season varieties (i.e. in current climate) would be the best strategies to adapt to future climates.

  5. FRIZZY PANICLE Drives Supernumerary Spikelets in Bread Wheat1

    PubMed Central

    Dobrovolskaya, Oxana; Pont, Caroline; Sibout, Richard; Martinek, Petr; Badaeva, Ekaterina; Murat, Florent; Chosson, Audrey; Watanabe, Nobuyoshi; Prat, Elisa; Gautier, Nadine; Gautier, Véronique; Poncet, Charles; Orlov, Yuriy L.; Krasnikov, Alexander A.; Bergès, Hélène; Salina, Elena; Laikova, Lyudmila; Salse, Jerome

    2015-01-01

    Bread wheat (Triticum aestivum) inflorescences, or spikes, are characteristically unbranched and normally bear one spikelet per rachis node. Wheat mutants on which supernumerary spikelets (SSs) develop are particularly useful resources for work towards understanding the genetic mechanisms underlying wheat inflorescence architecture and, ultimately, yield components. Here, we report the characterization of genetically unrelated mutants leading to the identification of the wheat FRIZZY PANICLE (FZP) gene, encoding a member of the APETALA2/Ethylene Response Factor transcription factor family, which drives the SS trait in bread wheat. Structural and functional characterization of the three wheat FZP homoeologous genes (WFZP) revealed that coding mutations of WFZP-D cause the SS phenotype, with the most severe effect when WFZP-D lesions are combined with a frameshift mutation in WFZP-A. We provide WFZP-based resources that may be useful for genetic manipulations with the aim of improving bread wheat yield by increasing grain number. PMID:25398545

  6. 21 CFR 136.180 - Whole wheat bread, rolls, and buns.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... statement of ingredients prescribed for bread, rolls and buns by § 136.110, except that: (1) The dough is... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Whole wheat bread, rolls, and buns. 136.180... § 136.180 Whole wheat bread, rolls, and buns. (a) Each of the foods whole wheat bread, graham...

  7. 21 CFR 136.180 - Whole wheat bread, rolls, and buns.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... statement of ingredients prescribed for bread, rolls and buns by § 136.110, except that: (1) The dough is... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Whole wheat bread, rolls, and buns. 136.180... § 136.180 Whole wheat bread, rolls, and buns. (a) Each of the foods whole wheat bread, graham...

  8. Wheat-based traditional flat breads of India.

    PubMed

    Parimala, K R; Sudha, M L

    2015-01-01

    Wheat forms the basic ingredient for various bakery and traditional products. Wheat-based flat breads are one of the traditional products prepared in different parts of the world. Different regions of the world have inherited different preparation methods since time immemorial, which has led to the existence of traditional flat breads'. Being traditional, only a few have been extensively studied scientifically. India, being the second largest producer of wheat, has a great saga of traditional flat breads with different tastes and texture. This review is a compiled information related to the research studies carried out on some of the wheat-based traditional flat breads of India namely chapati, puri, tandoori roti, parantha (whole-wheat flour based) and parotta, naan, bhatura, kulcha (refined wheat flour based) which indicates the magnitude of attention they have drawn among the food scientists. The review delves upon the developments and improvements brought about in the storage stability and realization of large-scale production of few of these flat breads which has helped considerably to cater to the growing demand in the domestic as well as international markets. The review also indicates the possibility and the tremendous scope available for technological developments for traditional flat breads.

  9. Ancient hybridizations among the ancestral genomes of bread wheat.

    PubMed

    Marcussen, Thomas; Sandve, Simen R; Heier, Lise; Spannagl, Manuel; Pfeifer, Matthias; Jakobsen, Kjetill S; Wulff, Brande B H; Steuernagel, Burkhard; Mayer, Klaus F X; Olsen, Odd-Arne

    2014-07-18

    The allohexaploid bread wheat genome consists of three closely related subgenomes (A, B, and D), but a clear understanding of their phylogenetic history has been lacking. We used genome assemblies of bread wheat and five diploid relatives to analyze genome-wide samples of gene trees, as well as to estimate evolutionary relatedness and divergence times. We show that the A and B genomes diverged from a common ancestor ~7 million years ago and that these genomes gave rise to the D genome through homoploid hybrid speciation 1 to 2 million years later. Our findings imply that the present-day bread wheat genome is a product of multiple rounds of hybrid speciation (homoploid and polyploid) and lay the foundation for a new framework for understanding the wheat genome as a multilevel phylogenetic mosaic.

  10. [Wheat, bread and pasta in Mediterranean diets].

    PubMed

    Pérez Rodrigo, Carmen; Ruiz Vadillo, Virginia

    2004-06-01

    Cereals in diets have varied along evolution trends in food patterns. Cereals are starchy foods and are the main source of polysacharides in the diet. In Mediterranean countries, cereals have been used in different ways, though they are mainly used as refined cereals. Wheat bread is one of the most commonly used. In the average Spanish diet, considerable changes have taken place since 1961 leading to a significant decrease in percent energy from carbohydrate. At the same time, percent energy from fat has increased as web as protein intake. These changes in the nutritional pattern reflect a continuous decrease in consumption of grains and cereals, pulses and potatoes. In the last decades, consumption of pasta however has increased as web as consumption of processed bakery products and biscuits. Scientific and epidemiological evidence show that cereals should be the main source of energy in the diet, in line with the so-called Mediterranean Diet. Polysacharides should provide 50-55% energy. In order to reach that goal, cereal, legumes and potatoes should be included in the daily diet as 4-6 portions. Whole grain cereales should be preferred or food preparations combining pasta, potatoes or rice with vegetables in order to reduce the glycemic index. Processed bakery products and biscuits should be consumed in moderation.

  11. Genome-wide linkage disequilibrium analysis in bread wheat and durum wheat.

    PubMed

    Somers, Daryl J; Banks, Travis; Depauw, Ron; Fox, Stephen; Clarke, John; Pozniak, Curtis; McCartney, Curt

    2007-06-01

    Bread wheat and durum wheat were examined for linkage disequilibrium (LD) using microsatellite markers distributed across the genome. The allele database consisted of 189 bread wheat accessions genotyped at 370 loci and 93 durum wheat accessions genotyped at 245 loci. A significance level of p < 0.001 was set for all comparisons. The bread and durum wheat collections showed that 47.9% and 14.0% of all locus pairs were in LD, respectively. LD was more prevalent between loci on the same chromosome compared with loci on independent chromosomes and was highest between adjacent loci. Only a small fraction (bread wheat, 0.9%; durum wheat, 3.2%) of the locus pairs in LD showed R2 values > 0.2. The LD between adjacent locus pairs extended (R2 > 0.2) approximately 2-3 cM, on average, but some regions of the bread and durum wheat genomes showed high levels of LD (R2 = 0.7 and 1.0, respectively) extending 41.2 and 25.5 cM, respectively. The wheat collections were clustered by similarity into subpopulations using unlinked microsatellite data and the software Structure. Analysis within subpopulations showed 14- to 16-fold fewer locus pairs in LD, higher R2 values for those pairs in LD, and LD extending further along the chromosome. The data suggest that LD mapping of wheat can be performed with simple sequence repeats to a resolution of <5 cM.

  12. Effect of microparticulated wheat bran on the physical properties of bread.

    PubMed

    Kim, Bum-Keun; Cho, Ah-Ra; Chun, Yong-Gi; Park, Dong-June

    2013-02-01

    Wheat bran and flour mixtures were used in a bread formulation to improve its quality characteristics. Wheat bran was microparticulated using a jet mill, and this microparticulated wheat bran (MWB) was substituted for a portion of wheat flour. As the MWB content increased, water-holding capacity, hardness and springiness increased while the swelling property decreased slightly. The hardness of bread containing MWB was lower than that made with commercial whole wheat flour (WWF). Bread containing 7% MWB had a higher specific volume (8.3%) than that of WWF bread. Enthalpy of dough decreased with increasing MWB content, and peak viscosity and breakdown decreased with increasing setback. Inner crust structures of bread containing MWB showed a slight reduction in gelatinization and gluten development in comparison with wheat bread. These results indicate that MWB could be used as a diet-enriching bread ingredient while maintaining bread quality.

  13. Genome interplay in the grain transcriptome of hexaploid bread wheat.

    PubMed

    Pfeifer, Matthias; Kugler, Karl G; Sandve, Simen R; Zhan, Bujie; Rudi, Heidi; Hvidsten, Torgeir R; Mayer, Klaus F X; Olsen, Odd-Arne

    2014-07-18

    Allohexaploid bread wheat (Triticum aestivum L.) provides approximately 20% of calories consumed by humans. Lack of genome sequence for the three homeologous and highly similar bread wheat genomes (A, B, and D) has impeded expression analysis of the grain transcriptome. We used previously unknown genome information to analyze the cell type-specific expression of homeologous genes in the developing wheat grain and identified distinct co-expression clusters reflecting the spatiotemporal progression during endosperm development. We observed no global but cell type- and stage-dependent genome dominance, organization of the wheat genome into transcriptionally active chromosomal regions, and asymmetric expression in gene families related to baking quality. Our findings give insight into the transcriptional dynamics and genome interplay among individual grain cell types in a polyploid cereal genome.

  14. Effects of bread making and wheat germ addition on the natural deoxynivalenol content in bread.

    PubMed

    Giménez, Isabel; Blesa, Jesús; Herrera, Marta; Ariño, Agustín

    2014-01-21

    Deoxynivalenol (DON, vomitoxin) is a type-B trichothecene mycotoxin produced by several field fungi such as Fusarium graminearum and Fusarium culmorum and known to have various toxic effects. This study investigated the effect of the bread making process on the stability of DON in common bread and wheat germ-enriched bread using naturally contaminated ingredients at the level of 560 µg/kg. The concentration of DON and its evolution during bread making were determined by immunoaffinity column cleanup followed by liquid chromatography with diode array detection (HPLC-DAD). During the bread making process, DON was reduced by 2.1% after fermentation and dropped by 7.1% after baking, reaching a maximum reduction of 19.8% in the crust as compared with a decrease of 5.6% in the crumb. The addition of 15% wheat germ to the dough did not affect DON stability during bread making, showing an apparent increase of 3.5% after fermentation and a reduction by 10.2% after baking.

  15. Induced Mutations for Improving Production on Bread and Durum Wheat

    SciTech Connect

    Stamo, Ilirjana; Ylli, Ariana; Dodbiba, Andon

    2007-04-23

    Wheat is a very important crop and has been bred for food and its improvement is continuous from cross-breeding. Radiation and chemically induced mutations have provided variability in selection for novel varieties. Four bread and one durum wheat cultivars were exposed to gamma rays, Cs 137 with doses 10, 15 and 20 krad (2000 seeds of each dose and cultivars). We have isolated mutant plants with height reduced and on cv Progress spike without chaff.

  16. Quality requirements of soft red winter wheat for making northern-style Chinese steamed bread

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Flours of 19 soft red winter (SRW) wheat varieties having protein contents of 6.6 to 9.9% were used to determine the suitability of SRW wheat for making steamed bread and the influences of flour characteristics on the quality attributes of steamed bread. Fourteen varieties produced steamed bread of ...

  17. Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics.

    PubMed

    Skrabanja, V; Kovac, B; Golob, T; Liljeberg Elmståhl, H G; Björck, I M; Kreft, I

    2001-01-01

    Spelt wheat seeds (Triticum aestivum subsp. spelta cv. Ostro) were used to obtain white spelt flour (64.5% yield), wholemeal spelt flour (100% yield), and scalded spelt wheat kernels. From these materials, white spelt wheat bread (WSB), wholemeal spelt wheat bread (WMSB), and spelt wheat bread with scalded spelt wheat kernels (SSKB) were made and were compared to the reference white wheat bread (WWB). The spelt wheat flours and breads contained more proteins in comparison to wheat flour and bread. Among the samples the highest rate of starch hydrolysis was noticed in WSB. During the first 30 min of incubation this particular bread was shown to have significantly more (P < 0.05) rapidly digestible starch than the WMSB and later on also more starch than in WWB and SSKB, respectively. The WMSB had the lowest hydrolysis index (HI = 95.7). However, the result did not differ significantly from that in the reference common wheat bread. On the other hand, the most refined spelt wheat flour resulted in a bread product (WSB) that was statistically withdrawn (P < 0.05) as one with the highest HI (112.6).

  18. Estimates of Total Dietary Folic Acid Intake in the Australian Population Following Mandatory Folic Acid Fortification of Bread

    PubMed Central

    Dugbaza, Jacinta; Cunningham, Judy

    2012-01-01

    Mandatory folic acid fortification of wheat flour for making bread was implemented in Australia in September 2009, to improve the dietary folate status of women of child-bearing age, and help reduce the incidence of neural tube defects in the population. This paper presents estimates of folic acid intake in the target population and other subgroups of the Australian population following implementation of the mandatory folic acid fortification standard. In June/July 2010 one hundred samples from seven bread categories were purchased from around the country and individually analysed for the amount of folic acid they contained. A modification to the triple enzyme microbiological method was used to measure folic acid in the individual bread samples. The folic acid analytical values together with national food consumption data were used to generate estimates of the population's folic acid intake from fortified foods. Food Standards Australia New Zealand's (FSANZ) custom-built dietary modelling program (DIAMOND) was used for the estimates. The mean amount of folic acid found in white bread was 200 μg/100 g which demonstrated that folic-acid-fortified wheat flour was used to bake the bread. The intake estimates indicated an increase in mean folic acid intake of 159 μg per day for the target group. Other sub-groups of the population also showed increases in estimated mean daily intake of folic acid. PMID:22957218

  19. Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types

    PubMed Central

    Svanberg, Ulf; Oliveira, Jorge; Ahrné, Lilia

    2013-01-01

    Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-maize bread quality containing cassava levels from 20 to 40% (w/w) was evaluated in combination with high-methylated pectin (HM-pectin) added at levels of 1 to 3% (w/w) according to a full factorial design. Addition of pectin to cassava flour made it possible to bake bread with acceptable bread quality even at concentration as high as 40%. In addition to cassava concentration, the type of cassava flour had the biggest effect on bread quality. With high level of cassava, bread with roasted cassava had a higher volume compared with sun-dried and fermented. The pectin level had a significant effect on improving the volume in high level roasted cassava bread. Crumb firmness similar to wheat bread could be obtained with sun-dried and roasted cassava flours. Roasted cassava bread was the only bread with crust colour similar to wheat bread. PMID:26904595

  20. Analytical methods for volatile compounds in wheat bread.

    PubMed

    Pico, Joana; Gómez, Manuel; Bernal, José; Bernal, José Luis

    2016-01-08

    Bread aroma is one of the main requirements for its acceptance by consumers, since it is one of the first attributes perceived. Sensory analysis, crucial to be correlated with human perception, presents limitations and needs to be complemented with instrumental analysis. Gas chromatography coupled to mass spectrometry is usually selected as the technique to determine bread volatile compounds, although proton-transfer reaction mass spectrometry begins also to be used to monitor aroma processes. Solvent extraction, supercritical fluid extraction and headspace analysis are the main options for the sample treatment. The present review focuses on the different sample treatments and instrumental alternatives reported in the literature to analyse volatile compounds in wheat bread, providing advantages and limitations. Usual parameters employed in these analytical methods are also described.

  1. Contamination profiles and characterisation of Bacillus species in wheat bread and raw materials for bread production.

    PubMed

    Rosenkvist, H; Hansen, A

    1995-08-01

    The Bacillus counts in white and wholemeal wheat loaves produced without preservatives or sour dough were consistently 10(6) cfu/g after two days of storage at ambient summer temperatures (25-30 degree C). Identified species were B. subtilis (70%), B. licheniformis (24%), B. pumilus (2%) and B. cereus (2%). The dominance of B. subtilis in bread could be explained by the higher resistance to heat of this species as determined by inoculation studies. Among 14 species isolated from retail bread and wheat grains, B. subtilis was the only species associated with ropiness. Samples of raw materials, particularly bran, seeds and oat products, contained low levels (10(0) - 10(2) cfu/g) of Bacillus spores, surviving a heat treatment (100 degree C, 10 min) corresponding to a baking process. Even low spore levels in raw materials with the frequently isolated species, B. licheniformis (49%) and B. subtilis (10%), resulted in 10(7) Bacillus per g bread crumb in two days as determined by test bakings. The results indicate a need for controlling growth of Bacillus in bread.

  2. Wheat in the Mediterranean revisited – tetraploid wheat landraces assessed with elite bread wheat Single Nucleotide Polymorphism markers

    PubMed Central

    2014-01-01

    Background Single Nucleotide Polymorphism (SNP) panels recently developed for the assessment of genetic diversity in wheat are primarily based on elite varieties, mostly those of bread wheat. The usefulness of such SNP panels for studying wheat evolution and domestication has not yet been fully explored and ascertainment bias issues can potentially affect their applicability when studying landraces and tetraploid ancestors of bread wheat. We here evaluate whether population structure and evolutionary history can be assessed in tetraploid landrace wheats using SNP markers previously developed for the analysis of elite cultivars of hexaploid wheat. Results We genotyped more than 100 tetraploid wheat landraces and wild emmer wheat accessions, some of which had previously been screened with SSR markers, for an existing SNP panel and obtained publically available genotypes for the same SNPs for hexaploid wheat varieties and landraces. Results showed that quantification of genetic diversity can be affected by ascertainment bias but that the effects of ascertainment bias can at least partly be alleviated by merging SNPs to haplotypes. Analyses of population structure and genetic differentiation show strong subdivision between the tetraploid wheat subspecies, except for durum and rivet that are not separable. A more detailed population structure of durum landraces could be obtained than with SSR markers. The results also suggest an emmer, rather than durum, ancestry of bread wheat and with gene flow from wild emmer. Conclusions SNP markers developed for elite cultivars show great potential for inferring population structure and can address evolutionary questions in landrace wheat. Issues of marker genome specificity and mapping need, however, to be addressed. Ascertainment bias does not seem to interfere with the ability of a SNP marker system developed for elite bread wheat accessions to detect population structure in other types of wheat. PMID:24885044

  3. Comparison of Leaf Sheath Transcriptome Profiles with Physiological Traits of Bread Wheat Cultivars under Salinity Stress.

    PubMed

    Takahashi, Fuminori; Tilbrook, Joanne; Trittermann, Christine; Berger, Bettina; Roy, Stuart J; Seki, Motoaki; Shinozaki, Kazuo; Tester, Mark

    2015-01-01

    Salinity stress has significant negative effects on plant biomass production and crop yield. Salinity tolerance is controlled by complex systems of gene expression and ion transport. The relationship between specific features of mild salinity stress adaptation and gene expression was analyzed using four commercial varieties of bread wheat (Triticum aestivum) that have different levels of salinity tolerance. The high-throughput phenotyping system in The Plant Accelerator at the Australian Plant Phenomics Facility revealed variation in shoot relative growth rate and salinity tolerance among the four cultivars. Comparative analysis of gene expression in the leaf sheaths identified genes whose functions are potentially linked to shoot biomass development and salinity tolerance. Early responses to mild salinity stress through changes in gene expression have an influence on the acquisition of stress tolerance and improvement in biomass accumulation during the early "osmotic" phase of salinity stress. In addition, results revealed transcript profiles for the wheat cultivars that were different from those of usual stress-inducible genes, but were related to those of plant growth. These findings suggest that, in the process of breeding, selection of specific traits with various salinity stress-inducible genes in commercial bread wheat has led to adaptation to mild salinity conditions.

  4. Durum and soft wheat flours in sourdough and straight-dough bread-making.

    PubMed

    Rinaldi, Massimiliano; Paciulli, Maria; Caligiani, Augusta; Sgarbi, Elisa; Cirlini, Martina; Dall'Asta, Chiara; Chiavaro, Emma

    2015-10-01

    In the present work, the bread-making performance of durum wheat flour under straight-dough and sourdough procedures were compared to those offered by soft wheat flour by means of selected physical properties (colour, texture, water dynamics, crumb grain characteristic, bulk volume) immediately after baking and during a 5-day shelf-life. The use of sourdough process better preserved both crumb grain characteristic and moisture content of the breads during shelf-life, independently of the wheat flour used. The flour seemed to significantly affect the water dynamics in sourdough breads, being the dehydration process of crust and under-crust faster in durum wheat breads. On the other hand, increasing trend of crumb firmness during the shelf-life was slower in durum wheat breads than in those obtained with soft wheat flour. Initial colour parameters of crust and crumb appeared to less change during shelf-life if durum wheat flour was used. Thus, the final quality of breads after baking and along the shelf-life was significantly affected by both the type of flours and the bread-making process. The results reported herein showed that technological performances of durum wheat flour, especially when combined with sourdough processes, could be successfully exploited for the production of innovative products in the bread-making industry.

  5. 21 CFR 136.180 - Whole wheat bread, rolls, and buns.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... made from the optional ingredient whole wheat flour, bromated whole wheat flour, or a combination of these. No flour, bromated flour, or phosphated flour is used. The potassium bromate in any bromated whole wheat flour used is deemed to be an additional optional ingredient in the whole wheat bread,...

  6. 21 CFR 136.180 - Whole wheat bread, rolls, and buns.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... made from the optional ingredient whole wheat flour, bromated whole wheat flour, or a combination of these. No flour, bromated flour, or phosphated flour is used. The potassium bromate in any bromated whole wheat flour used is deemed to be an additional optional ingredient in the whole wheat bread,...

  7. 21 CFR 136.180 - Whole wheat bread, rolls, and buns.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... made from the optional ingredient whole wheat flour, bromated whole wheat flour, or a combination of these. No flour, bromated flour, or phosphated flour is used. The potassium bromate in any bromated whole wheat flour used is deemed to be an additional optional ingredient in the whole wheat bread,...

  8. A proteomic study of spike development inhibition in bread wheat.

    PubMed

    Zheng, Yong-Sheng; Guo, Jun-Xian; Zhang, Jin-Peng; Gao, Ai-Nong; Yang, Xin-Ming; Li, Xiu-Quan; Liu, Wei-Hua; Li, Li-Hui

    2013-09-01

    Spike development in wheat is a complicated development process and determines the wheat propagation and survival. We report herein a proteomic study on the bread wheat mutant strain 5660M underlying spike development inhibition. A total of 121 differentially expressed proteins, which were involved in cold stress response, protein folding and assembly, cell-cycle regulation, scavenging of ROS, and the autonomous pathway were identified using MS/MS and database searching. We found that cold responsive proteins were highly expressed in the mutant in contrast to those expressed in the wild-type line. Particularly, the autonomous pathway protein FVE, which modulates flowering, was dramatically downregulated and closely related to the spike development inhibition phenotype of 5660M. A quantitative RT-PCR study demonstrated that the transcription of the FVE and other six genes in the autonomous pathway and downstream flowering regulators were all markedly downregulated. The results indicate that spike development of 5660M cannot complete the floral transition. FVE might play an important role in the spikes development of the wheat. Our results provide the theory basis for studying floral development and transition in the reproductive growth period, and further analysis of wheat yield formation.

  9. Structural and functional partitioning of bread wheat chromosome 3B.

    PubMed

    Choulet, Frédéric; Alberti, Adriana; Theil, Sébastien; Glover, Natasha; Barbe, Valérie; Daron, Josquin; Pingault, Lise; Sourdille, Pierre; Couloux, Arnaud; Paux, Etienne; Leroy, Philippe; Mangenot, Sophie; Guilhot, Nicolas; Le Gouis, Jacques; Balfourier, Francois; Alaux, Michael; Jamilloux, Véronique; Poulain, Julie; Durand, Céline; Bellec, Arnaud; Gaspin, Christine; Safar, Jan; Dolezel, Jaroslav; Rogers, Jane; Vandepoele, Klaas; Aury, Jean-Marc; Mayer, Klaus; Berges, Hélène; Quesneville, Hadi; Wincker, Patrick; Feuillet, Catherine

    2014-07-18

    We produced a reference sequence of the 1-gigabase chromosome 3B of hexaploid bread wheat. By sequencing 8452 bacterial artificial chromosomes in pools, we assembled a sequence of 774 megabases carrying 5326 protein-coding genes, 1938 pseudogenes, and 85% of transposable elements. The distribution of structural and functional features along the chromosome revealed partitioning correlated with meiotic recombination. Comparative analyses indicated high wheat-specific inter- and intrachromosomal gene duplication activities that are potential sources of variability for adaption. In addition to providing a better understanding of the organization, function, and evolution of a large and polyploid genome, the availability of a high-quality sequence anchored to genetic maps will accelerate the identification of genes underlying important agronomic traits.

  10. Production of wheat bread without preservatives using sourdough starters

    PubMed Central

    Denkova, Rositsa; Ilieva, Svetla; Denkova, Zapryana; Georgieva, Ljubka; Yordanova, Mariya; Nikolova, Dilyana; Evstatieva, Yana

    2014-01-01

    In order for the beneficial effects of sourdough application in breadmaking to take place a proper selection of lactic acid bacteria species and strains, an appropriate technology and effective control of the purity and activity of the selected cultures. Four symbiotic starters for sourdough for the production of bread were developed and probated in a production laboratory using the selected strains Lactobacillus brevis LBRZ7, L. buchneri LBRZ6, L. plantarum X2, L. paracasei RN5, L. sanfranciscensis R and L. fermentum LBRH10 and the probiotic strain Propionibacterium freudenreichii ssp. shermanii NBIMCC 327. The starter sourdoughs that include Propionibacterium freudenreichii ssp. shermanii NBIMCC 327 had greater antimicrobial activity against saprophytic microorganisms: Bacillus subtilis, B. mesentericus, Aspergillus niger, Penicillium sp. and Rhizopus sp., but none of them inhibited the growth of bakery yeasts Saccharomyces cerevisiae. It was established that in order to prevent bacterial spoilage 10% of the selected starter sourdoughs had to be added in the breadmaking process, while for prevention of mold spoilage the necessary amount of starter sourdough had to be between 15% and 20%.The application of the developed starters for the production of wheat bread guarantees longer shelf life and no adverse alterations in the features of the final bread. PMID:26019574

  11. Production of wheat bread without preservatives using sourdough starters.

    PubMed

    Denkova, Rositsa; Ilieva, Svetla; Denkova, Zapryana; Georgieva, Ljubka; Yordanova, Mariya; Nikolova, Dilyana; Evstatieva, Yana

    2014-09-03

    In order for the beneficial effects of sourdough application in breadmaking to take place a proper selection of lactic acid bacteria species and strains, an appropriate technology and effective control of the purity and activity of the selected cultures. Four symbiotic starters for sourdough for the production of bread were developed and probated in a production laboratory using the selected strains Lactobacillus brevis LBRZ7, L. buchneri LBRZ6, L. plantarum X2, L. paracasei RN5, L. sanfranciscensis R and L. fermentum LBRH10 and the probiotic strain Propionibacterium freudenreichii ssp. shermanii NBIMCC 327. The starter sourdoughs that include Propionibacterium freudenreichii ssp. shermanii NBIMCC 327 had greater antimicrobial activity against saprophytic microorganisms: Bacillus subtilis, B. mesentericus, Aspergillus niger, Penicillium sp. and Rhizopus sp., but none of them inhibited the growth of bakery yeasts Saccharomyces cerevisiae. It was established that in order to prevent bacterial spoilage 10% of the selected starter sourdoughs had to be added in the breadmaking process, while for prevention of mold spoilage the necessary amount of starter sourdough had to be between 15% and 20%.The application of the developed starters for the production of wheat bread guarantees longer shelf life and no adverse alterations in the features of the final bread.

  12. Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix.

    PubMed

    Maktouf, Sameh; Jeddou, Khawla Ben; Moulis, Claire; Hajji, Hejer; Remaud-Simeon, Magali; Ellouz-Ghorbel, Raoudha

    2016-04-01

    This study was undertaken with the objective of formulating composite bread using pearl millet (Pennisetum glaucum) and wheat (Triticum aestivum) flours . Rheological and bread making properties of composite flours were evaluated. Mixolab results revealed torque increased and dough stability time decreased upon incorporation of pearl millet flour in wheat flour. The incorporation of millet flour at optimum level (5 %) led to an increase of the dough strength (W) and the elasticity-to-extensibility ratio (P/L) by 31 % and 65 % respectively. The bread texture and volume were also improved. These findings indicated the potentiality of using millet flour in bread making.

  13. Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread.

    PubMed

    Yu, Lilei; Nanguet, Anne-Laure; Beta, Trust

    2013-11-26

    Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) were employed to determine the content of ethanol extractable phenolic compounds. HPLC was used to detect the presence of phenolic acids prior to their confirmation using LC-MS/MS. Whole wheat flour showed significantly higher antioxidant activity than refined flour (p < 0.05). There was a significant effect of the bread-making process with the TPC of whole wheat bread (1.50-1.65 mg/g) and white bread (0.79-1.03 mg/g) showing a respective reduction of 28% and 33% of the levels found in whole wheat and refined flour. Similarly, baking decreased DPPH radical scavenging capacity by 32% and 30%. ORAC values, however, indicated that baking increased the antioxidant activities of whole wheat and refined flour by 1.8 and 2.9 times, respectively. HPLC analysis showed an increase of 18% to 35% in ferulic acid after baking to obtain whole and refined wheat bread containing 330.1 and 25.3 µg/g (average), respectively. Whole wheat flour and bread were superior to refined flour and bread in in vitro antioxidant properties.

  14. Gamma radiation effects on commercial Mexican bread making wheat flour

    NASA Astrophysics Data System (ADS)

    Agúndez-Arvizu, Z.; Fernández-Ramírez, M. V.; Arce-Corrales, M. E.; Cruz-Zaragoza, E.; Meléndrez, R.; Chernov, V.; Barboza-Flores, M.

    2006-04-01

    Gamma irradiation is considered to be an alternative method for food preservation to prevent food spoilage, insect infestation and capable of reducing the microbial load. In the present investigation, commercial Mexican bread making wheat flour was irradiated at 1.0 kGy using a 60C Gammabeam 651 PT irradiator facility. No changes were detected in moisture, protein and ashes in gamma irradiated samples as compared to those of non-irradiated samples. Slight radiation effects were observed in the alveogram values and farinograph properties; the falling number decreased 11%, the absorption as well as the mixing tolerance were practically unchanged by irradiation. An increase of 15% in the stability value and a 29% in the dough development time were observed. Also the deformation energy decreased 7% with no change at all in the tenacity/extensibility factor. Total aerobic, yeast and mold counts were reduced 96%, 25% and 75%; respectively by the irradiation process. The obtained results confirm that gamma irradiation is effective in reducing the microbial load in bread making wheat flour without a significant change in the physicochemical and baking properties.

  15. Wheat Bread with Pumpkin (Cucurbita maxima L.) Pulp
as a Functional Food Product

    PubMed Central

    Gawlik-Dziki, Urszula; Dziki, Dariusz; Jakubczyk, Anna; Karaś, Monika; Różyło, Krzysztof

    2014-01-01

    Summary In this study, a new application of pumpkin pulp in bread production is shown. The aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly into wheat flour on physical, sensorial and biological properties of bread. The bioaccessibility of active compounds was also studied. An increase in the addition of pumpkin pulp from 5 to 20% (converted to dry matter) caused a decrease of bread volume and increase of crumb hardness and cohesiveness. The sensory characteristics of the bread showed that a partial replacement of wheat flour with up to 10% of pumpkin pulp gave satisfactory results. The taste, aroma and overall acceptability of control bread and bread containing 5 or 10% of pulp had the highest degree of liking. The addition of higher levels of pumpkin pulp caused an unpleasant aroma and taste. Pumpkin pulp is a good material to complement the bread with potentially bioaccessible phenolics (including flavonoids) and, especially, with peptides. The highest antioxidant activity was observed, in most cases, of the samples with added 10 and 15% of pumpkin pulp. The addition of the pulp significantly enriched the bread with potentially bioaccessible angiotensin-converting enzyme (ACE) inhibitors. The highest activity was determined in the bread with 15 and 20% pumpkin pulp. ACE inhibitors from the tested bread were highly bioaccessible in vitro. Pumpkin pulp seems to be a valuable source of active compounds to complement the wheat bread. Adding the pulp directly to the wheat flour gives satisfactory baking results and reduces the cost of production. Additionally, pumpkin pulp is sometimes treated as waste material after the acquisition of seeds, thus using it as bread supplement also has environmental and economic benefits. Key words: pumpkin, bread, texture, antioxidants, bioaccessibility in vitro, angiotensin-converting enzyme (ACE) inhibition PMID:27904316

  16. Wheat Bread with Pumpkin (Cucurbita maxima L.) Pulp
as a Functional Food Product.

    PubMed

    Różyło, Renata; Gawlik-Dziki, Urszula; Dziki, Dariusz; Jakubczyk, Anna; Karaś, Monika; Różyło, Krzysztof

    2014-12-01

    In this study, a new application of pumpkin pulp in bread production is shown. The aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly into wheat flour on physical, sensorial and biological properties of bread. The bioaccessibility of active compounds was also studied. An increase in the addition of pumpkin pulp from 5 to 20% (converted to dry matter) caused a decrease of bread volume and increase of crumb hardness and cohesiveness. The sensory characteristics of the bread showed that a partial replacement of wheat flour with up to 10% of pumpkin pulp gave satisfactory results. The taste, aroma and overall acceptability of control bread and bread containing 5 or 10% of pulp had the highest degree of liking. The addition of higher levels of pumpkin pulp caused an unpleasant aroma and taste. Pumpkin pulp is a good material to complement the bread with potentially bioaccessible phenolics (including flavonoids) and, especially, with peptides. The highest antioxidant activity was observed, in most cases, of the samples with added 10 and 15% of pumpkin pulp. The addition of the pulp significantly enriched the bread with potentially bioaccessible angiotensin-converting enzyme (ACE) inhibitors. The highest activity was determined in the bread with 15 and 20% pumpkin pulp. ACE inhibitors from the tested bread were highly bioaccessible in vitro. Pumpkin pulp seems to be a valuable source of active compounds to complement the wheat bread. Adding the pulp directly to the wheat flour gives satisfactory baking results and reduces the cost of production. Additionally, pumpkin pulp is sometimes treated as waste material after the acquisition of seeds, thus using it as bread supplement also has environmental and economic benefits. Key words: pumpkin, bread, texture, antioxidants, bioaccessibility in vitro, angiotensin-converting enzyme (ACE) inhibition.

  17. Whole wheat bread: Effect of bran fractions on dough and end-product quality

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Consumption of whole-wheat based products is encouraged due to its important nutritional elements that beneficial to human health. However, processing of whole-wheat based products, such as whole-wheat bread, results in poor end-product quality. Bran was postulated as the major problem. In this stud...

  18. Effect of a Thermoascus aurantiacus thermostable enzyme cocktail on wheat bread qualitiy.

    PubMed

    Oliveira, D S; Telis-Romero, J; Da-Silva, R; Franco, C M L

    2014-01-15

    Thermophilic fungus Thermoascus aurantiacus (CBMAI 756) on solid-state fermentation using corncob as a nutrient source produces an enzyme pool with the potential to be used in bread making. In this paper, the use of this enzyme cocktail as a wheat bread improver was reported. Both products released by flour arabinoxylan degradation and bread quality were investigated. The main product released through enzyme activity after prolonged incubation was xylose indicating the presence of xylanase; however, a small amount of xylobiose and arabinose also confirmed the presence of xylosidase and α-l-arabinofuranosidase, respectively. Enzyme mixture "in vitro" mainly attacked water-unextractable arabinoxylan contributing to beneficial effect in bread making. The use of an optimal enzyme concentration (35U xylanase/100g of flour) increased specific volume (22%), reduced crumb firmness (25%), and reduced amylopectin retrogradation (17%) during bread storage. In conclusion, the enzyme cocktail produced by T. aurantiacus CBMAI 756 can improve wheat bread quality.

  19. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.

    PubMed

    Wolter, Anika; Hager, Anna-Sophie; Zannini, Emanuele; Czerny, Michael; Arendt, Elke K

    2014-02-17

    Breads based on gluten-free buckwheat, quinoa, sorghum and teff flours were produced with addition of 20% sourdough fermented with exopolysaccharide (EPS) producing Weissella cibaria MG1. Wheat bread was baked as a reference. Dough rheology, bread quality parameters and sensory properties of the sourdough-containing breads were compared to sourdough non-containing control breads of the respective flour. The specific volume remained unaffected by sourdough application. In buckwheat, sorghum, teff and wheat sourdough breads acidification increased crumb porosity compared to control breads. Crumb hardness was significantly reduced in buckwheat (-122%), teff (-29%), quinoa (-21%) and wheat sourdough breads (-122%). The staling rate was significantly reduced in buckwheat, teff and wheat sourdough breads. Water activity of the sourdough containing bread crumb was not influenced by the presence of EPS. Due to the presence of exopolysaccharides (EPS) and influence of acidification, the dough strength, AF, as measured by oscillation tests decreased significantly in sourdough-containing buckwheat, sorghum and wheat dough, but increased in sourdough-containing quinoa and teff dough. Microbial shelf-life was significantly prolonged neither for gluten-free sourdough nor for wheat sourdough breads. Scanning electron microscopy of control and sourdough bread crumbs did not show differences concerning structural starch features. In addition, the aroma of most bread was not improved by sourdough addition.

  20. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten.

    PubMed

    Heredia-Sandoval, Nina Gisella; Islas-Rubio, Alma Rosa; Cabrera-Chávez, Francisco; Calderón de la Barca, Ana María

    2014-08-01

    Due to an increasing incidence of celiac disease (CD) and other gluten-related disorders, different gluten-free breads have been developed using starches and additives as a substitute for gluten. Thus, patients miss not only the taste and aroma of wheat bread but also risk their sensitive intestines. Therefore, modifying gluten to avoid an immune response in CD and its application to baking is in progress. The aim of the study was to enzymatically modify gluten on wheat flour, during bread-making avoiding the use of additives, to reduce immunoreactivity, preserving its properties. Microbial transglutaminase (mTG) or chymotrypsin (ChT) was used to bind lysine or valine to gluten proteins in a model system. The best conditions were directly applied to wheat flour for bread-making with and without punching at 45 min. Subsequently, the rheological properties of the doughs, specific volume of the loaves, immunoreactive gluten content and modification of the extracted proteins were evaluated. ChT-treated breads presented a better appearance with a more homogeneous crumb, higher specific volume values (3.34-4.25 cm(3) g(-1)) and higher reactive gluten reduction (up to 71%) than the mTG-treated ones (1.23-2.66 cm(3) g(-1)) with only a 42% reactive gluten reduction. Thus, transpeptidation during bread-making is a promising technology, although it is necessary to improve the modification process to obtain the reactive gluten reduction required in breads for the treatment of CD patients and other gluten-related disorders.

  1. Bread in the Economy of Qualities: The Creative Reconstitution of the Canada-UK Commodity Chain for Wheat

    ERIC Educational Resources Information Center

    Magnan, Andre

    2011-01-01

    This article traces the creative reconstitution of the Canada-UK wheat-bread commodity chain since the 1990s. In the mid-1990s, the Canadian Wheat Board (CWB) and a British bakery, Warburtons, pioneered an innovative identity-preserved sourcing relationship that ties contracted prairie wheat growers to consumers of premium bread in the United…

  2. Effect of Processing on phenolic acid composition of dough and bread fractions made from refined and whole-wheat flour of three wheat varieties

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In this study, we investigated the effect of bread-making on the assay of phenolic acids of whole and refined wheat from three wheat varieties, comparing refined (RF) and whole wheat (WW) flour, dough, and bread fractions. The efficacy of two common base hydrolysis methods for phenolic acid analysis...

  3. High Transferability of Homoeolog-Specific Markers between Bread Wheat and Newly Synthesized Hexaploid Wheat Lines

    PubMed Central

    Zeng, Deying; Luo, Jiangtao; Li, Zenglin; Chen, Gang; Zhang, Lianquan; Ning, Shunzong; Yuan, Zhongwei; Zheng, Youliang; Hao, Ming; Liu, Dengcai

    2016-01-01

    Bread wheat (Triticum aestivum, 2n = 6x = 42, AABBDD) has a complex allohexaploid genome, which makes it difficult to differentiate between the homoeologous sequences and assign them to the chromosome A, B, or D subgenomes. The chromosome-based draft genome sequence of the ‘Chinese Spring’ common wheat cultivar enables the large-scale development of polymerase chain reaction (PCR)-based markers specific for homoeologs. Based on high-confidence ‘Chinese Spring’ genes with known functions, we developed 183 putative homoeolog-specific markers for chromosomes 4B and 7B. These markers were used in PCR assays for the 4B and 7B nullisomes and their euploid synthetic hexaploid wheat (SHW) line that was newly generated from a hybridization between Triticum turgidum (AABB) and the wild diploid species Aegilops tauschii (DD). Up to 64% of the markers for chromosomes 4B or 7B in the SHW background were confirmed to be homoeolog-specific. Thus, these markers were highly transferable between the ‘Chinese Spring’ bread wheat and SHW lines. Homoeolog-specific markers designed using genes with known functions may be useful for genetic investigations involving homoeologous chromosome tracking and homoeolog expression and interaction analyses. PMID:27611704

  4. Quality characteristics of Chinese steamed bread prepared from soft red winter wheat flours with waxy wheat flour substitution

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Quality characteristics of Chinese steamed bread (CSB) prepared from two soft red winter (SRW) wheat flours blended with 0-30% waxy wheat flour (WWF) were determined to estimate the influence of starch amylose content. The increased proportion of WWF in blends raised mixograph absorption with insign...

  5. [Bread from the bioactivated wheat grain with the raised nutrition value].

    PubMed

    Ponomareva, E I; Alekhina, N N; Bakaeva, I A

    2016-01-01

    Bread from the bioactivated grain of wheat differs in high content of dietary fibers, minerals and vitamins compared to traditional types of bread, but, despite this, it has low protein and lysine content. The aim of the study was the development of bread with the raised nutritional value from the bioactivated wheat grain by use of flour from cake of wheat germ (6.5%). It has been established that the flour from wheat germ has protein biological value (77.4%) and the amino acid score according to lysine (100.3%) above 12 and 40.5%, respectively, compared with those from bioactivated wheat. During calculation of nutritive, biological and energy value of products from the bioactivated wheat grain it is revealed that the biological value of bread from wheat germ flour slightly exceeded the biological value of the bread without its addition and amounted to 70.80%, due to a high protein content and a balanced amino acid composition. The protein content in the test sample of bakery products was 19.0% higher than the control, phosphorus - 13.0%, zinc - 50.0%.

  6. QTL analysis for some quantitative traits in bread wheat*

    PubMed Central

    Pushpendra, Kumar Gupta; Harindra, Singh Balyan; Pawan, Laxminarayan Kulwal; Neeraj, Kumar; Ajay, Kumar; Reyazul, Rouf Mir; Amita, Mohan; Jitendra, Kumar

    2007-01-01

    Quantitative trait loci (QTL) analysis was conducted in bread wheat for 14 important traits utilizing data from four different mapping populations involving different approaches of QTL analysis. Analysis for grain protein content (GPC) suggested that the major part of genetic variation for this trait is due to environmental interactions. In contrast, pre-harvest sprouting tolerance (PHST) was controlled mainly by main effect QTL (M-QTL) with very little genetic variation due to environmental interactions; a major QTL for PHST was detected on chromosome arm 3AL. For grain weight, one QTL each was detected on chromosome arms 1AS, 2BS and 7AS. QTL for 4 growth related traits taken together detected by different methods ranged from 37 to 40; nine QTL that were detected by single-locus as well as two-locus analyses were all M-QTL. Similarly, single-locus and two-locus QTL analyses for seven yield and yield contributing traits in two populations respectively allowed detection of 25 and 50 QTL by composite interval mapping (CIM), 16 and 25 QTL by multiple-trait composite interval mapping (MCIM) and 38 and 37 QTL by two-locus analyses. These studies should prove useful in QTL cloning and wheat improvement through marker aided selection. PMID:17973342

  7. Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads

    PubMed Central

    Eduardo, Maria; Ahrné, Lilia

    2014-01-01

    Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellulose (CMC) and high-methylated pectin (HM pectin) were added during dough preparation of the composite flours (cassava-maize-wheat, 40 : 10 : 50). Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%. Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured. The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13%) and in combination with emulsifiers (from 7.9 to 27%) compared with bread produced without improvers. A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers. The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking. PMID:26904634

  8. Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads.

    PubMed

    Eduardo, Maria; Svanberg, Ulf; Ahrné, Lilia

    2014-01-01

    Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellulose (CMC) and high-methylated pectin (HM pectin) were added during dough preparation of the composite flours (cassava-maize-wheat, 40 : 10 : 50). Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%. Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured. The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13%) and in combination with emulsifiers (from 7.9 to 27%) compared with bread produced without improvers. A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers. The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking.

  9. Evidence of intralocus recombination at the Glu-3 loci in bread wheat (Triticum aestivum L.)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The low-molecular weight glutenin subunits (LMW-GSs) are a class of wheat seed storage proteins that play a critical role in the determination of wheat flour bread-making quality. These proteins are encoded by multigene families located at the orthologous Glu-3 loci (Glu-A3, Glu-B3 and Glu-D3), on t...

  10. Bran hydration and physical treatments improve the bread-baking quality of whole grain wheat flour

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Fine and coarse bran particles of a hard red and a hard white wheat were used to study the influences of bran hydration and physical treatments such as autoclaving and freezing as well as their combinations on the dough properties and bread-baking quality of whole grain wheat flour (WWF). For both h...

  11. Bran characteristics and bread-baking quality of whole grain wheat flour

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Varietal variations in physical and compositional characteristics of bran and their associations with bread-baking quality of whole grain wheat flour (WWF) were investigated using bran obtained from roller milling of 18 wheat varieties. Bran was characterized for composition including protein, fat, ...

  12. Impact of Waxy, Partial Waxy, and Wildtype Wheat Starch Fraction Properties on Hearth Bread Characteristics

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Thirteen different wheat (Triticum aestivum L.)cultivars were selected to represent GBSS mutations: three each of wildtype, axnull, and bxnull, and two each of 2xnull and waxy. Starch and A- and B-granules were purified from wheat flour. Hearth bread loaves were produced from the flours using a smal...

  13. Bambara-wheat composite flour: rheological behavior of dough and functionality in bread.

    PubMed

    Erukainure, Ochuko L; Okafor, Jane N C; Ogunji, Akinyele; Ukazu, Happiness; Okafor, Ebele N; Eboagwu, Ijeoma L

    2016-11-01

    The rheological behavior and functional properties of doughs from bambara-wheat composite flour was investigated. Bambara-wheat composite flour was prepared by substituting wheat with 0%, 10%, 15%, and 20% of bambara flour. The rheological behavior of their dough was analyzed with Mixolab. Breads produced from the flour were analyzed for physical characteristics. Organoleptic analysis was carried out by 20 panelists. Mixolab analysis revealed, except for stability time, depreciating values for dough consistency (C1), protein weakening (C2), starch gelatinization (C3), amylase activity (C4), and retrogradation (C5) as the inclusion of bambara flour increased. Physical characteristics of the loaves revealed significant (P < 0.05) decreasing bread volume and increasing specific volume, respectively, as bambara inclusion increased. There was significant (P < 0.05) difference between wheat bread and the bambara-wheat composites in all the studied quality attributes. 15% bambara-wheat composite bread was the most accepted amongst the composite breads. Inclusion of bambara flour improved the protein behavior of the composite, but did not evidently show benefits in the baking characteristics.

  14. Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

    PubMed Central

    Ijah, Udeme Joshua Josiah; Aduloju, Mercy Oluwayemisi; Aransiola, Sesan Abiodun

    2014-01-01

    Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species of Bacillus, Staphylococcus, and Micrococcus while fungi isolates were species of Aspergillus, Penicillium, Rhizopus, and Mucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability) were evaluated. The color of the bread baked from WF/IPF2 (wheat/Irish potato flour, 95 : 5%) blend was preferred to WF (wheat flour, 100%) while WF/SPF1 (wheat/sweet potato flour, 100%) and WF/IPF1 (wheat/Irish potato flour, 90 : 10%) aroma were preferred to WF. However, the bread baked from WF, WF/IPF2 (wheat flour/Irish potato flour, 95 : 5%), and WF/SPF2 (wheat/sweet potato flour, 95 : 5%) was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling. PMID:26904642

  15. Evolution of the BBAA component of bread wheat during its history at the allohexaploid level.

    PubMed

    Zhang, Huakun; Zhu, Bo; Qi, Bao; Gou, Xiaowan; Dong, Yuzhu; Xu, Chunming; Zhang, Bangjiao; Huang, Wei; Liu, Chang; Wang, Xutong; Yang, Chunwu; Zhou, Hao; Kashkush, Khalil; Feldman, Moshe; Wendel, Jonathan F; Liu, Bao

    2014-07-01

    Subgenome integrity in bread wheat (Triticum aestivum; BBAADD) makes possible the extraction of its BBAA component to restitute a novel plant type. The availability of such a ploidy-reversed wheat (extracted tetraploid wheat [ETW]) provides a unique opportunity to address whether and to what extent the BBAA component of bread wheat has been modified in phenotype, karyotype, and gene expression during its evolutionary history at the allohexaploid level. We report here that ETW was anomalous in multiple phenotypic traits but maintained a stable karyotype. Microarray-based transcriptome profiling identified a large number of differentially expressed genes between ETW and natural tetraploid wheat (Triticum turgidum), and the ETW-downregulated genes were enriched for distinct Gene Ontology categories. Quantitative RT-PCR analysis showed that gene expression differences between ETW and a set of diverse durum wheat (T. turgidum subsp durum) cultivars were distinct from those characterizing tetraploid cultivars per se. Pyrosequencing revealed that the expression alterations may occur to either only one or both of the B and A homoeolog transcripts in ETW. A majority of the genes showed additive expression in a resynthesized allohexaploid wheat. Analysis of a synthetic allohexaploid wheat and diverse bread wheat cultivars revealed the rapid occurrence of expression changes to the BBAA subgenomes subsequent to allohexaploidization and their evolutionary persistence.

  16. A lipase based approach for studying the role of wheat lipids in bread making.

    PubMed

    Gerits, Lien R; Pareyt, Bram; Delcour, Jan A

    2014-08-01

    While endogenous wheat lipids exert a major effect on bread quality, little is known on the way they impact on bread loaf volume (LV). Here we altered wheat flour lipid composition during bread making using lipases in situ. Lipopan F, Lecitase Ultra, and surfactants increased LV to similar extents. The increases in bread LV as a result of these enzymes were related to decreased levels of galactolipids and phospholipids and concomitant increased 'lyso'-lipid as well as free fatty acid (FFA) levels. The FFA formed were transferred to the free lipid fraction, while the 'lyso'-lipids remained in the bound lipid fraction. For optimal gas cell stabilisation, an equilibrium between the lipid classes present and hence, the type of mesophase formed, is essential. Sufficient levels of lipids forming lamellar mesophases and lipids forming hexagonal I mesophases, which respectively form condensed monolayers or emulsify (deleterious) non-polar lipids in dough liquor, are needed.

  17. Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate.

    PubMed

    Erben, Melina; Osella, Carlos A

    2017-01-01

    The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread. A mixture design was used to analyze the combination of the ingredients. The optimization process suggested that a mixture containing 88.8% of wheat flour, 8.2% of defatted soy flour, 0.0% of pea flour and 3.0% of whey protein concentrate could be a good combination to achieve the best fortified-bread nutritional quality. The fortified bread resulted in high protein concentration, with an increase in dietary fiber content and higher calcium levels compared with those of control (wheat flour 100%). Regarding protein quality, available lysine content was significantly higher, thus contributing with the essential amino acid requirement.

  18. Evolutionary history of the mitochondrial genome in Mycosphaerella populations infecting bread wheat, durum wheat and wild grasses.

    PubMed

    Torriani, Stefano F F; Brunner, Patrick C; McDonald, Bruce A

    2011-02-01

    Plant pathogens emerge in agro-ecosystems following different evolutionary mechanisms over different time scales. Previous analyses based on sequence variation at six nuclear loci indicated that Mycosphaerella graminicola diverged from an ancestral population adapted to wild grasses during the process of wheat domestication approximately 10,500 years ago. We tested this hypothesis by conducting coalescence analyses based on four mitochondrial loci using 143 isolates that included four closely related pathogen species originating from four continents. Pathogen isolates from bread and durum wheat were included to evaluate the emergence of specificity towards these hosts in M. graminicola. Although mitochondrial and nuclear genomes differed greatly in degree of genetic variability, their coalescence was remarkably congruent, supporting the proposed origin of M. graminicola through host tracking. The coalescence analysis was unable to trace M. graminicola host specificity through recent evolutionary time, indicating that the specificity towards durum or bread wheat emerged following the domestication of the pathogen on wheat.

  19. Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits.

    PubMed

    Cavanagh, Colin R; Taylor, Julian; Larroque, Oscar; Coombes, Neil; Verbyla, Arunas P; Nath, Zena; Kutty, Ibrahim; Rampling, Lynette; Butow, Barbara; Ral, Jean-Philippe; Tomoskozi, Sandor; Balazs, Gabor; Békés, Ferenc; Mann, Gulay; Quail, Ken J; Southan, Michael; Morell, Matthew K; Newberry, Marcus

    2010-09-01

    The genetic and phenotypic relationships among wheat quality predictors and sponge and dough bread making were evaluated in a population derived from a cross between an Australian cultivar 'Chara' and a Canadian cultivar 'Glenlea'. The genetic correlation across sites for sponge and dough loaf volume was high; however, phenotypic correlations across sites for loaf volume were relatively low compared with rheological tests. The large difference between sites was most likely due to temperature differences during grain development reflected in a decrease in the percentage of unextractable polymeric protein and mixing time. Predictive tests (mixograph, extensograph, protein content and composition, micro-zeleny and flour viscosity) showed inconsistent and generally poor correlations with end-product performance (baking volume and slice area) at both sites, with no single parameter being effective as a predictor of end-product performance. The difference in the relationships between genetic and phenotypic correlations highlights the requirement to develop alternative methods of selection for breeders and bakers in order to maximise both genetic gain and predictive assessment of grain quality.

  20. Dosage effect of the short arm of chromosome 1 of rye on root morphology and anatomy in bread wheat.

    PubMed

    Sharma, Sundrish; Demason, Darleen A; Ehdaie, Bahman; Lukaszewski, Adam J; Waines, J Giles

    2010-06-01

    The spontaneous translocation of the short arm of chromosome 1 of rye (1RS) in bread wheat is associated with higher root biomass and grain yield. Recent studies have confirmed the presence of QTL for different root morphological traits on the 1RS arm in bread wheat. This study was conducted to address two questions in wheat root genetics. First, does the presence of the 1RS arm in bread wheat affect its root anatomy? Second, how does root morphology and anatomy of bread wheat respond to different dosages of 1RS? Near-isogenic plants with a different number (0 to 4 dosages) of 1RS translocations were studied for root morphology and anatomy. The F(1) hybrid, with single doses of the 1RS and 1AS arms, showed heterosis for root and shoot biomass. In other genotypes, with 0, 2, or 4 doses of 1RS, root biomass was incremental with the increase in the dosage of 1RS in bread wheat. This study also provided evidence of the presence of gene(s) influencing root xylem vessel number, size, and distribution in bread wheat. It was found that root vasculature follows a specific developmental pattern along the length of the tap root and 1RS dosage tends to affect the transitions differentially in different positions. This study indicated that the inherent differences in root morphology and anatomy of different 1RS lines may be advantageous compared to normal bread wheat to survive under stress conditions.

  1. Folate analysis in foods by UPLC-MS/MS: development and validation of a novel, high throughput quantitative assay; folate levels determined in Australian fortified breads.

    PubMed

    Chandra-Hioe, Maria V; Bucknall, Martin P; Arcot, Jayashree

    2011-08-01

    An ultra-performance liquid chromatography-tandem mass spectrometry method was developed, optimised and validated for the quantification of synthetic folic acid (FA), also called pteroyl-L: -glutamic acid or vitamin B9 and naturally occurring 5-methyltetrahydrofolate (5-MTHF) found in folate-fortified breads. Optimised sample preparation prior to analysis involved addition of (13)C(5) labelled internal standards, treatments with α-amylase and rat serum, solid-phase extraction using aromatic-selective cartridges and ultra-filtration. Analytes were separated on a Waters ACQUITY HSS T3 column during a 6-min run and analysed by positive ion electrospray selected reaction monitoring MS/MS. Standard calibration curves for the two analytes were linear over the range of 0.018-14 μg FA/g of fresh bread (r(2) = 0.997) and 9.3-900 ng 5-MTHF/g of fresh bread (r(2) = 0.999). The absolute recoveries were 90% and 76% for FA and 5-MTHF, respectively. Intra-day coefficients of variation were 3% for FA and 18% for 5-MTHF. The limit of detection was 9.0 ng/g for FA and 4.3 ng/g for 5-MTHF, determined using pre-extracted tapioca starch as the blank matrix. The assay is rugged, fast, accurate and sensitive, applicable to a variety of food matrices and is capable of the detection and quantification of the naturally occurring low levels of 5-MTHF in wheat breads. The findings of this study revealed that the FA range in Australian fortified breads was 79-110 μg/100 g of fresh bread and suggest that the flour may not have the mandated FA fortification level (200-300 μg/100 g of flour), though this cannot be determined conclusively from experimental bread data alone, as variable baking losses have been documented by other authors.

  2. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.

    PubMed

    Charoenthaikij, Phantipha; Jangchud, Kamolwan; Jangchud, Anuvat; Prinyawiwatkul, Witoon; Tungtrakul, Patcharee

    2010-08-01

    Brown rice has been reported to be more nutritious after germination. Germinated brown rice flours (GBRFs) from different steeping conditions (in distilled water [DI, pH 6.8] or in a buffer solution [pH 3] for either 24 or 48 h at 35 degrees C) were evaluated in this study. GBRF obtained from brown rice steeped at pH 3 for 48 h contained the highest amount of free gamma aminobutyric acid (GABA; 67 mg/100 g flour). The composite flour (wheat-GBRF) at a ratio of 70 : 30 exhibited significantly lower peak viscosity (PV) (56.99 - 132.45 RVU) with higher alpha-amylase activity (SN = 696 - 1826) compared with those of wheat flour (control) (PV = 136.46 RVU and SN = 1976). Bread formulations, containing 30% GBRF, had lower loaf volume and greater hardness (P < 0.05) than the wheat bread. However, the hardness of bread containing 30% GBRF (except at pH 6.8 and 24 h) was significantly lower than that of bread containing 30% nongerminated brown rice flour (BRF). Acceptability scores for aroma, taste, and flavor of breads prepared with or without GBRFs (30% substitution) were not significantly different, with the mean score ranging from 6.1 (like slightly) to 7 (like moderately). Among the bread formulations containing GBRF, the one with GBRF prepared after 24 h steeping at pH 3 had a slightly higher (though not significant) overall liking score (6.8). This study demonstrated that it is feasible to substitute wheat flour with up to 30% GBRF in bread formulation without negatively affecting sensory acceptance. Practical Application: Our previous study revealed that flours from germinated brown rice have better nutritional properties, particularly gamma-aminobutyric acid (GABA), than the nongerminated one. This study demonstrated feasibility of incorporating up to 30% germinated brown rice flour in a wheat bread formulation without negatively affecting sensory acceptance. In the current United States market, this type of bread may be sold as frozen bread which would have a

  3. Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread

    PubMed Central

    Li, Weili; Hu, Hui; Wang, Qi; Brennan, Charles J.

    2013-01-01

    Arabinoxylan (AX) is a major dietary fibre component found in a variety of cereals. Numerous health benefits of arabinoxylans have been reported to be associated with their solubility and molecular features. The current study reports the development of a functional bread using a combination of AX-enriched material (AEM) and optimal commercial endoxylanase. The total AX content of bread was increased to 8.2 g per 100 g available carbohydrates. The extractability of AX in breads with and without endoxylanase was determined. The results demonstrate that water-extractable AX (WE-AX) increased progressively through the bread making process. The application of endoxylanase also increased WE-AX content. The presence of 360 ppm of endoxylanase had positive effects on the bread characteristics in terms of bread volume and firmness by converting the water unextractable (WU)-AX to WE-AX. In addition, the molecular weight (Mw) distribution of the WE-AX of bread with and without endoxylanase was characterized by size-exclusion chromatography. The results show that as the portion of WE-AX increased, the amount of high Mw WE-AX (higher than 100 kDa) decreased, whereas the amount of low Mw WE-AX (lower than 100 kDa) increased from 33.2% to 44.2% through the baking process. The low Mw WE-AX further increased to 75.5% with the application of the optimal endoxylanase (360 ppm). PMID:28239111

  4. Quality characteristics of bread produced from wheat, rice and maize flours.

    PubMed

    Rai, Sweta; Kaur, Amarjeet; Singh, Baljit; Minhas, K S

    2012-12-01

    Rice (Oryza sativa) flour and maize (Zea mays) meal substitution in wheat (Triticum aestivum) flour, from 0 to 100% each, for the production of bread was investigated. The proximate analysis, pasting properties, bread making qualities of raw materials and sensory evaluation of the bread samples were determined. The pasting temperature increased with increased percentage of rice flour and maize meal. But the other pasting characters decreased with the higher proportion of rice flour. The baking absorption was observed to increase with higher level of maize meal but it decreased when level of rice flour was increased. Loaf weight (g) decreased with progressive increase in the proportion of maize meal but increased when rice flour incorporation was increased. Loaf volume, loaf height and specific volume decreased for progressively higher level of maize meal and rice flour. The sensory evaluation revealed that 25% replacement of wheat flour was found to be more acceptable than control sample.

  5. [Effects of harvest date on quality of BNS hybrid wheat flour and steamed bread].

    PubMed

    Jiang, Xiao-Ling; Zhang, Zi-Yang; Feng, Su-Wei; Dong, Na; Chen, Xiang-Dong; Ru, Zhen-Gang

    2013-12-01

    Three wheat hybrids derived from the BNS male sterile line were used to study the effect of harvest time on gluten content, dough rheological properties, starch pasting properties of wheat flour and the quality of steamed bread. Each of the three hybrids was harvested at May 27, May 31 and June 4, respectively. The results showed that the flour quality of BNS hybrids was affected by harvest time to some extents, and the best harvest time varied among the different hybrids. For Baiza 1, Baiza 2 and Baiza 3, the best harvest time was May 27, May 27 and June 4, respectively. Both the flour quality and the comprehensive score and taste of steamed bread were the best for the hybrids harvested at these dates. Moreover, Baiza 2 was suited to make steamed bread and noodle when harvested on May 27.

  6. Shelf life assessment of industrial durum wheat bread as a function of packaging system.

    PubMed

    Licciardello, Fabio; Giannone, Virgilio; Del Nobile, Matteo Alessandro; Muratore, Giuseppe; Summo, Carmine; Giarnetti, Mariagrazia; Caponio, Francesco; Paradiso, Vito Michele; Pasqualone, Antonella

    2017-06-01

    This study compared the effect of different packaging systems on industrial durum wheat bread shelf-life, with regard to thermoformed packaging (TF) and flow-packaging (FP). Two TFs having different thickness and one FP were compared by assessing physico-chemical and sensorial properties and volatile compounds of sliced bread during 90days of storage. Texture, aw and bread moisture varied according to a first-order kinetic model, with FP samples ageing faster than TFs. Sensorial features such as consistency, stale odor, and sour odor, increased their intensity during storage. Furans decreased, whereas hexanal increased. The Principal Component Analysis of the whole dataset pointed out that the TF system at reduced thickness could be adopted up to 60days, without compromising the standard commercial life of industrial bread and allowing to save packaging material. The FP system would allow further saving, but it should be preferred when the expected product turnover is within 30days.

  7. Genetic mapping analysis of bread-making quality traits in spring wheat

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In this study we assess the genetic architecture of bread-making quality traits in spring wheat. A mapping population derived from BR34 and Grandin, a soft x hard cross, was used to measure 20 end-use quality traits including six kernel characteristics, seven milling and flour traits, four dough mi...

  8. Analysis of the allohexaploid bread wheat genome (Triticum aestivum) using comparative whole genome shotgun sequencing

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The large 17 Gb allopolyploid genome of bread wheat is a major challenge for genome analysis because it is composed of three closely- related and independently maintained genomes, with genes dispersed as small “islands” separated by vast tracts of repetitive DNA. We used a novel comparative genomi...

  9. Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains.

    PubMed

    Yu, Lilei; Beta, Trust

    2015-08-26

    Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g) significantly (p < 0.05) increased during mixing, fermenting, and baking (65% to 68%). Bound phenolics slightly (p > 0.05) decreased after 30 min fermentation (7% to 9%) compared to the dough after mixing, but increased significantly (p < 0.05) during 65 min fermenting and baking (16% to 27%). Their antioxidant activities followed a similar trend as observed for total phenolic content. The bread crust demonstrated increased free (103% to 109%) but decreased bound (2% to 3%) phenolic content, whereas bread crumb exhibited a reversal of these results. Total anthocyanin content (TAC) significantly (p < 0.05) decreased by 21% after mixing; however, it gradually increased to 90% of the original levels after fermenting. Baking significantly (p < 0.05) decreased TAC by 55%, resulting in the lowest value for bread crust (0.8 to 4.4 mg cyn-3-glu equiv./100 g). p-Hydroxybenzoic, vanillic, p-coumaric, and ferulic acids were detected in free-phenolic extracts, while protocatechuic, caffeic syringic, and sinapic were additional acids in bound-phenolic extracts. Cyanidin-3-glucoside was the detectable anthocyanin in purple wheat. Bread-making significantly (p < 0.05) increased the phenolic content and antioxidant activities; however, it compromised the anthocyanin content of purple wheat bread.

  10. Improvement of the quality of wheat bread by addition of glycoside hydrolase family 10 xylanases.

    PubMed

    Zheng, Han; Guo, Bing; Chen, Xiu-Lan; Fan, Sou-Jin; Zhang, Yu-Zhong

    2011-04-01

    Although many xylanases are widely used in the baking industry, only one glycoside hydrolase family 10 (GH 10) xylanase has previously been reported to be effective in baking. In this study, we compared the effectiveness of two GH 10 xylanases, psychrophilic XynA from Glaciecola mesophila and mesophilic EX1 from Trichoderma pseudokoningii, in bread making. The optimal dosages needed to improve wheat flour dough and bread quality were 270-U/kg flour for EX1 and 0.9-U/kg flour for XynA. At their optimal dosage, both XynA and EX1 had significant dough-softening ability, resulting in a 50% reduction in Brabender units. XynA was more effective than EX1 in reducing the time to reach maximum consistency. XynA and EX1 showed similar effects in improving the bread volume (~30% increase). EX1 was more effective in reducing the initial crumb firmness. Although both enzymes exhibited similar anti-staling effects on the bread, based on a decrease in the bread firmness, XynA had a greater effect on reducing the firming rate, and EX1 showed an enhanced reduction in the initial firmness. These results show that these two GH 10 xylanases have unique advantages in improving dough and bread quality and indicate their potential in bread making.

  11. Maximizing the concentrations of wheat grain fructans in bread by exploring strategies to prevent their yeast ( Saccharomyces cerevisiae )-mediated degradation.

    PubMed

    Verspreet, Joran; Hemdane, Sami; Dornez, Emmie; Cuyvers, Sven; Delcour, Jan A; Courtin, Christophe M

    2013-02-13

    The degradation of endogenous wheat grain fructans, oligosaccharides with possible health-promoting potential, during wheat whole meal bread making was investigated, and several strategies to prevent their degradation were evaluated. Up to 78.4 ± 5.2% of the fructans initially present in wheat whole meal were degraded during bread making by the action of yeast ( Saccharomyces cerevisiae ) invertase. The addition of sucrose to dough delayed fructan degradation but had no effect on final fructan concentrations. However, yeast growth conditions and yeast genotype did have a clear impact. A 3-fold reduction of fructan degradation could be achieved when the commercial bread yeast strain was replaced by yeast strains with lower sucrose degradation activity. Finally, fructan degradation during bread making could be prevented completely by the use of a yeast strain lacking invertase. These results show that the nutritional profile of bread can be enhanced through appropriate yeast technology.

  12. [Nutritional evaluation of sweet potato cultivars Ipomea batata (L.) Lam used in bread as partial substitute of wheat flour].

    PubMed

    Cárdenas, H; Kalinowski, J; Huaman, Z; Scott, G

    1993-12-01

    Four hundred and forty entries of sweet potato tubers from the International Potato Center were evaluated for chemical characteristics related to nutritional value. Dry matter range in the group was 15 to 45g/100g. The native entries DLP 2393, DLP 1120, DLP 2312, DLP 1908 and the foreign RCB 361F were selected for use in bread manufacture. Their average dry matter and crude protein was 38.5 and 9.2% respectively. Sweet potato bread was made replacing 30% of wheat flour with grinded sweet potato tubers. This bread had 11.0% crude protein in dry matter basis which were the same for bread made of wheat flour. There were no differences in organoleptic characteristics or protein quality (Apparent biological value: 37 vs 42%; apparent digestibility: 81 vs 80%; net protein utilization: 33 vs 39%) between sweet potato or full wheat flour breads respectively.

  13. Effect of Partial Replacement of Wheat Flour with High Quality Cassava Flour on the Chemical Composition, Antioxidant Activity, Sensory Quality, and Microbial Quality of Bread

    PubMed Central

    Eleazu, Chinedum; Eleazu, Kate; Aniedu, Chinyere; Amajor, John; Ikpeama, Ahamefula; Ebenzer, Ike

    2014-01-01

    In the current study, wheat flour was mixed with high quality cassava flour (HQCF) in several ratios: 90:10, 80:20, 70:30, and 60:40, and used to prepare 10%, 20%, 30%, and 40% National Root Crops Research Institute (NRCRI) cassava bread, respectively. 100% wheat bread was prepared as a control (100% wheat bread). Five bread samples were prepared per group. Antioxidant assays [i.e., 2,2-diphenyl- 1-picrylhydrazyl radical (DPPH) scavenging assay, reducing power assay] revealed that the bread samples had considerable antioxidant capacities. Substitution of wheat flour with HQCF at various concentrations resulted in dose dependent decreases in the mineral and protein contents of the resulting bread samples. The crude fiber content of the bread samples was minimal, while the carbohydrate content of the bread samples ranged from 43.86% to 48.64%. A 20% substitution of wheat flour with HQCF yielded bread samples with a general acceptability that was comparable to that of 100% wheat bread. The mean bacteria counts of the bread samples ranged from 2.0×103 CFU/mL to 1.4×104 CFU/mL, while the fungal counts ranged from 0 CFU/mL to 3×103 CFU/mL. There was a positive correlation between the DPPH antioxidant activities and the reducing powers of the bread samples (R2=0.871) and a positive correlation between the DPPH antioxidant activities and the flavonoid contents of the bread samples (R2=0.487). The higher microbial load of the NRCRI cassava bread samples indicates that these bread samples may have a shorter shelf life than the 100% wheat bread. The significant positive correlation between total flavonoid content and reducing power (R2=0.750) suggests that the flavonoids present in the lipophilic fractions of the bread samples could be responsible for the reductive capacities of the bread samples. PMID:25054110

  14. Mechanical properties of cottage cheese-fortified wheat dough and loaf bread.

    PubMed

    Guemes-Vera, Norma; Gonzalez-Victoriano, Lizbeth; Soto-Simental, Sergio; Hernandez-Chavez, Juan Francisco; Reyes-Santamaria, Ma Isabel

    2014-10-01

    Milk whey and its derivatives are commonly used to fortify food products. A study was done on the effect of seven cottage cheese (sour/sweet whey mixture) inclusion concentrations (5, 7.5, 10, 12.5, 15, 17.5 and 20 %) on the mechanical properties of white wheat bread dough using a texture analyser. Cottage cheese protein content was 10.05 %. Loaf bread made using the 7.5, 12.5 and 17.5 % cottage cheese concentrations showed crumb quality similar to the control in the 12.5 and 17.5 % treatments, but more open and less homogeneous in 7.5 % treatment. Cottage cheese concentration affected bread volume, with the higher concentrations lowering volume by up to 50 %, in response to increased water retention. Sensory analysis showed bread containing 7.5 % cottage cheese was not different from the control, with an 83.33 % acceptance rate. The 7.5 % concentration was optimum for white wheat loaf bread production since its mechanical and sensory properties were most similar to the control.

  15. Technological and chemical characters of bread prepared from irradiated wheat flour.

    PubMed

    Zaied, S E; Abdel-Hamid, A A; Attia, E A

    1996-02-01

    The present work is a part of research programme aimed to use gamma irradiation to decrease the growth of fungi and the concentration of mycotoxines which present naturally in collected samples of wheat flour from Egyptian markets (first part). To follow the technological, rheological and chemical characters of bread "Balady" common type in Egypt, same samples of wheat flour were irradiated with 2, 4 and 8 kGy for these purposes. The Egyptian bread type (Balady) had been prepared from irradiated and non-irraidated samples. The chemical analysis proved a significant induction in reducing sugars (RS) which increased gradually with increasing doses as 16.75%, 30.30%, 43.24% after using 2, 4 and 8 kGy respectively. Same trend was observed with total sugars (TS), less changes were observed in non-reducing sugars (NRS) and starch content. Results obtained showed that an actual reduction in dough development time, stability, weaking of dough and height of bread especially for irradiated samples at 4 and 8 kGy but 2 kGy was less effective. The reduction of Alkaline Water Retention Capacity (AWRC) was clear at high doses whereas 2.0 kGy improved the freshness of aged "balady" bread. Concerning, the evaluation of organoleptic characters of bread as judged by the panelists, all the samples were accepted either irradiated or not. But, the lowest values of acceptance resulted from irradiated samples with 4 and 8 kGy. Therefore, using 2 kGy can be recommended for keeping quality of wheat flour to avoid the infestation or pathogenic infection. Whereas high doses (4-8 kGy) can be use for eliminating the mycotoxins with some changes of quality which can be overcome by using some additional matters to get more acceptable bread and less changes in technological characters.

  16. Phytate negatively influences wheat dough and bread characteristics by interfering with cross-linking of glutenin molecules

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The influence of added phytate on dough properties and bread baking quality was studied to determine the role of phytate in the impaired functional properties of whole grain wheat flour for baking bread. Phytate addition to refined flour at a 1% level substantially increased mixograph mixing time, g...

  17. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.

    PubMed

    Rizzello, Carlo Giuseppe; Curiel, José Antonio; Nionelli, Luana; Vincentini, Olimpia; Di Cagno, Raffaella; Silano, Marco; Gobbetti, Marco; Coda, Rossana

    2014-02-01

    This study was aimed at combining the highest degradation of gluten during wheat flour fermentation with good structural and sensory features of the related bread. As estimated by R5-ELISA, the degree of degradation of immune reactive gluten was ca. 28%. Two-dimensional electrophoresis and RP-FPLC analyses showed marked variations of the protein fractions compared to the untreated flour. The comparison was also extended to in vitro effect of the peptic/tryptic-digests towards K562 and T84 cells. The flour with the intermediate content of gluten (ICG) was used for bread making, and compared to whole gluten (WG) bread. The chemical, structural and sensory features of the ICG bread approached those of the bread made with WG flour. The protein digestibility of the ICG bread was higher than that from WG flour. Also the nutritional quality, as estimated by different indexes, was the highest for ICG bread.

  18. Effects of waxy wheat flour and water on frozen dough and bread properties.

    PubMed

    Yi, Jinhee; Kerr, William L; Johnson, Jerry W

    2009-06-01

    The quality of bread made from frozen dough is diminished by changes that occur during freezing. New cultivars of waxy wheat flour (WWF), containing less than 2% amylose, offer unique properties for the production of baked products. In this study, dough properties and bread quality were investigated at various levels of WWF (0% to 45% flour weight) and water (55% to 65%). Dough stickiness increased with higher levels of WWF and water. During frozen storage, dough with greater WWF and lower water had less change in stickiness. Maximum resistance to extension (MRE) decreased with higher WWF and water. Dough with greater WWF and less water had less change in extensibility after frozen storage. Dough with greater WWF and water was more extensible. Nuclear magnetic resonance (NMR) studies showed that frozen dough with higher WWF content had lower transverse relaxation (T(2)) time of 9 to 11ms. After frozen storage, dough with higher WWF still showed lower T(2). Dough with 15% WWF had higher yeast activity. Bread made from 15% and 30% WWF had higher volume in bread made from unfrozen and frozen dough. Bread firmness decreased with higher amounts of WWF and water. This research demonstrated that specific combinations of WWF and water produced a better quality of frozen dough and bread.

  19. Simultaneous editing of three homoeoalleles in hexaploid bread wheat confers heritable resistance to powdery mildew.

    PubMed

    Wang, Yanpeng; Cheng, Xi; Shan, Qiwei; Zhang, Yi; Liu, Jinxing; Gao, Caixia; Qiu, Jin-Long

    2014-09-01

    Sequence-specific nucleases have been applied to engineer targeted modifications in polyploid genomes, but simultaneous modification of multiple homoeoalleles has not been reported. Here we use transcription activator-like effector nuclease (TALEN) and clustered, regularly interspaced, short palindromic repeats (CRISPR)-Cas9 (refs. 4,5) technologies in hexaploid bread wheat to introduce targeted mutations in the three homoeoalleles that encode MILDEW-RESISTANCE LOCUS (MLO) proteins. Genetic redundancy has prevented evaluation of whether mutation of all three MLO alleles in bread wheat might confer resistance to powdery mildew, a trait not found in natural populations. We show that TALEN-induced mutation of all three TaMLO homoeologs in the same plant confers heritable broad-spectrum resistance to powdery mildew. We further use CRISPR-Cas9 technology to generate transgenic wheat plants that carry mutations in the TaMLO-A1 allele. We also demonstrate the feasibility of engineering targeted DNA insertion in bread wheat through nonhomologous end joining of the double-strand breaks caused by TALENs. Our findings provide a methodological framework to improve polyploid crops.

  20. Gluten characteristics imparting bread quality in wheats differing for high molecular weight glutenin subunits at Glu D1 locus.

    PubMed

    Mohan, Devinder; Gupta, Raj Kumar

    2015-07-01

    High yielding genotypes differing for high molecular weight glutenin subunits at Glu D1 locus in national wheat programme of India were examined for bread loaf volume, gluten and protein contents, gluten strength, gluten index and protein-gluten ratio. Number of superior bread quality genotypes in four agro-climatically diverse zones of Indian plains was comparable in both categories of wheat i.e., 5 + 10 and 2 + 12. There wasn't any difference in average bread loaf volume and grain protein content either. 5 + 10 wheats showed better gluten strength and their gluten quality was also superior in the zones where protein content was high. 2 + 10 wheats exerted more gluten due to better protein-gluten ratio. Good bread making in 5 + 10 was derived by better gluten strength and also gluten quality in certain regions but bread quality in 2 + 12 wheats was channelized through higher gluten content as they were more efficient in extracting gluten from per unit protein. Difference in route to bread quality was apparent as gluten content and gluten strength were the key gluten attributes in 5 + 10 whereas protein content and gluten index were prominent in 2 + 12 types. Unlike 2 + 12, there was a ceiling in gluten harvest of 5 + 10 wheats as higher protein failed to deliver more gluten after some limit.

  1. Wheat milling by-products and their impact on bread making.

    PubMed

    Hemdane, Sami; Leys, Sofie; Jacobs, Pieter J; Dornez, Emmie; Delcour, Jan A; Courtin, Christophe M

    2015-11-15

    This study investigates the relationship between the properties of dietary fiber (DF) rich wheat milling by-products and their impact on bread making. From coarse bran over coarse and fine weatings to low grade flour, the content of starch and lipids increased, while that of DF and ash decreased. Enzyme activity levels differed strongly and were not related to other by-product properties. Average particle size of the by-products was positively correlated with DF and ash contents and their hydration properties. When meals from flour and by-products were composed on the same overall starch level to compensate for differences in endosperm contamination in the by-products, bread specific volume was more strongly depressed with fine weatings and low grade flour than with coarse bran and weatings. This suggests that the properties of the former were intrinsically more detrimental to bread making than those of the latter.

  2. Cassava Flour Substitution Modulates Glycemic Responses and Glycemic Index of Wheat Breads in Apparent Healthy Volunteers.

    PubMed

    Okafor, Ebelechukwu N; Erukainure, Ochuko L; Ozumba, Augusta U; Adewale, Chris O; Kayode, Funmi O; Asieba, Godfrey O; Adesegha, Olubukola I; Elemo, Gloria N

    2017-07-04

    Different carbohydrate foods produce different glycemic responses even with little or no difference in macronutrient composition. Cassava constitutes one of the major staples in Nigeria. Four blends of cassava-wheat bread samples with 0, 10, 15, and 20% cassava flour inclusion were fed individually to groups of healthy human volunteers. Subjects were studied on separate occasions in the morning after a 10-12-hr overnight fast. Blood glucose responses were measured at intervals of 30 min over a period of 2 hr. Glucose was used as a reference food. There were normal glucose responses to the bread samples studied. Increase in cassava incorporation led to less significant glycemic responses. The glycemic index values ranged from 91-94. Results from this study indicate that the inclusion of cassava flour in bread production might not pose a threat to blood glucose response of individuals.

  3. Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality.

    PubMed

    Liu, Guang; Wang, JingJing; Hou, Yi; Huang, Yan-Bo; Zhang, Ya-Ping; Li, Cunzhi; Li, Lin; Hu, Song-Qing

    2017-03-15

    Recombinant wheat endoplasmic reticulum oxidoreductin 1 (wEro1) with considerable ability was expressed in Escherichia coli. The functional roles of wEro1 in flour processing quality were investigated by farinographic, rheological, texture profile analysis, electrophoresis, size exclusion chromatography, scanning electron microscopy, and Fourier transform infrared spectroscopy. wEro1 exhibited an obvious oxidation activity of sulfhydryl groups in small molecule and protein. Addition of wEro1 could strengthen the processing quality of dough, indicated by the improved mixing characteristics, viscoelastic properties, and bread qualities. These improvement effects of wEro1 could be attributed to the formation of macromolecular gluten polymers and massive gluten networks by disulfide cross-linking. Additionally, the increased β-turn structure further demonstrated the enhancement of dough strength. Moreover, the amount of peroxide in dough was improved significantly from 2.36 to 2.82 μmol/g of flour with 0.15% wEro1 treatment. Therefore, the results suggested that wEro1 is a promising novel flour improver.

  4. Co-digestion of wheat and rye bread suspensions with source-sorted municipal biowaste

    SciTech Connect

    Li, Chaoran; Mörtelmaier, Christoph; Winter, Josef; Gallert, Claudia

    2015-06-15

    Graphical abstract: Volatile fatty acid spectra of acidified WBS, RBS or FBS differ, but methanogenesis is similar. Display Omitted - Highlights: • Biogas improvement by co-digestion of wheat and rye bread. • Increased population density at high organic loading rates. • Less Pelotomaculum but increased numbers of Syntrophobacter and Smithella found in rye bread reactor. • Replacement of Methanosarcinales by acetate-oxidizers in rye bread co-digestion. • Increasing proportion of Methanomicrobiales in biowaste + rye bread reactor. - Abstract: Acidification of wheat bread (WBS), rye bread (RBS) and fresh biowaste suspensions (FBS), leading to lactate+acetate, lactate+acetate+n-buyrate, and acetate+propionate+n-butyrate, respectively, and biogas production as well as population dynamics were investigated. Co-fermentation of FBS (14 kg m{sup −3} d{sup −1} organic loading rate (OLR)) with WBS or RBS was stable up to an OLR of 22 kg m{sup −3} d{sup −1} and resulted in up to 3 times as much biogas. During co-fermentation at more than 20 kg m{sup −3} d{sup −1} OLR the total population increased more than 2-fold, but the originally low share of propionate-oxidizing bacteria significantly decreased. The proportion of methanogens also decreased. Whereas the proportion of Methanosarcinales to Methanomicrobiales in biowaste and biowaste+WBS remained constant, Methanosarcinales and in particular Methanosaeta spec. in the biowaste+RBS assay almost completely disappeared. Methanomicrobiales increased instead, indicating propionate oxidation via acetate cleavage to CO{sub 2} and hydrogen.

  5. The structure of wheat bread influences the postprandial metabolic response in healthy men.

    PubMed

    Eelderink, Coby; Noort, Martijn W J; Sozer, Nesli; Koehorst, Martijn; Holst, Jens J; Deacon, Carolyn F; Rehfeld, Jens F; Poutanen, Kaisa; Vonk, Roel J; Oudhuis, Lizette; Priebe, Marion G

    2015-10-01

    Postprandial high glucose and insulin responses after starchy food consumption, associated with an increased risk of developing several metabolic diseases, could possibly be improved by altering food structure. We investigated the influence of a compact food structure; different wheat products with a similar composition were created using different processing conditions. The postprandial glucose kinetics and metabolic response to bread with a compact structure (flat bread, FB) was compared to bread with a porous structure (control bread, CB) in a randomized, crossover study with ten healthy male volunteers. Pasta (PA), with a very compact structure, was used as the control. The rate of appearance of exogenous glucose (RaE), endogenous glucose production, and glucose clearance rate (GCR) was calculated using stable isotopes. Furthermore, postprandial plasma concentrations of glucose, insulin, several intestinal hormones and bile acids were analyzed. The structure of FB was considerably more compact compared to CB, as confirmed by microscopy, XRT analysis (porosity) and density measurements. Consumption of FB resulted in lower peak glucose, insulin and glucose-dependent insulinotropic polypeptide (ns) responses and a slower initial RaE compared to CB. These variables were similar to the PA response, except for RaE which remained slower over a longer period after PA consumption. Interestingly, the GCR after FB was higher than expected based on the insulin response, indicating increased insulin sensitivity or insulin-independent glucose disposal. These results demonstrate that the structure of wheat bread can influence the postprandial metabolic response, with a more compact structure being more beneficial for health. Bread-making technology should be further explored to create healthier products.

  6. Effect of baking process on added folic acid and endogenous folates stability in wheat and rye breads.

    PubMed

    Gujska, Elzbieta; Majewska, Katarzyna

    2005-06-01

    In Poland bread as a staple food both made from wheat and rye flour can be a potential product for future fortification with folic acid. The objective of the study was to examine the effect of fermentation and baking on added folic acid and some endogenous folates stability during breadmaking of rye and wheat breads. Breads were produced using the formulation containing enriched flour with 0.2 mg folic acid/100 g product, baker's yeast and additionally ascorbic acid for wheat bread and lactic acid for rye bread. Folates were extracted with Hepes/Ches buffer (pH = 7.85) followed by destruction of matrix by amylase and protease and deconjugation with rat serum conjugase. Affinity chromatography (FBP bovine milk) was used to purify and concentrate samples. The folates were separated by HPLC with C18 column and with a combination of fluorescence and UV detection. For both rye and wheat breads there was a decrease of folic acid from flour to bread stage. The total losses depend on baking process and ranged from 12 to 21%. Some changes in the level of different native folate forms during the stage of baking process were also observed.

  7. Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.

    PubMed

    Martinez, Cristina S; Ribotta, Pablo D; Añón, María Cristina; León, Alberto E

    2014-03-01

    The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the resulted pasta was compared to that of control pasta made from bread wheat flour. The flours were analyzed for chemical composition and pasting properties. Cooking behavior, color, raw and cooked pasta texture, scanning electron microscopy and sensory evaluation were determined on samples. The pasta obtained from amaranth flour showed some detriment of the technological and sensory quality. So, a maximum substitution level of 30% w/w was defined. This is an equilibrium point between an acceptable pasta quality and the improved nutritional and functional properties from the incorporation of amaranth flour.

  8. TaER Expression Is Associated with Transpiration Efficiency Traits and Yield in Bread Wheat.

    PubMed

    Zheng, Jiacheng; Yang, Zhiyuan; Madgwick, Pippa J; Carmo-Silva, Elizabete; Parry, Martin A J; Hu, Yin-Gang

    2015-01-01

    ERECTA encodes a receptor-like kinase and is proposed as a candidate for determining transpiration efficiency of plants. Two genes homologous to ERECTA in Arabidopsis were identified on chromosomes 6 (TaER2) and 7 (TaER1) of bread wheat (Triticum aestivum L.), with copies of each gene on the A, B and D genomes of wheat. Similar expression patterns were observed for TaER1 and TaER2 with relatively higher expression of TaER1 in flag leaves of wheat at heading (Z55) and grain-filling (Z73) stages. Significant variations were found in the expression levels of both TaER1 and TaER2 in the flag leaves at both growth stages among 48 diverse bread wheat varieties. Based on the expression of TaER1 and TaER2, the 48 wheat varieties could be classified into three groups having high (5 varieties), medium (27 varieties) and low (16 varieties) levels of TaER expression. Significant differences were also observed between the three groups varying for TaER expression for several transpiration efficiency (TE)- related traits, including stomatal density (SD), transpiration rate, photosynthetic rate (A), instant water use efficiency (WUEi) and carbon isotope discrimination (CID), and yield traits of biomass production plant-1 (BYPP) and grain yield plant-1 (GYPP). Correlation analysis revealed that the expression of TaER1 and TaER2 at the two growth stages was significantly and negatively associated with SD (P<0.01), transpiration rate (P<0.05) and CID (P<0.01), while significantly and positively correlated with flag leaf area (FLA, P<0.01), A (P<0.05), WUEi (P<0.05), BYPP (P<0.01) and GYPP (P<0.01), with stronger correlations for TaER1 than TaER2 and at grain-filling stage than at heading stage. These combined results suggested that TaER involved in development of transpiration efficiency -related traits and yield in bread wheat, implying a function for TaER in regulating leaf development of bread wheat and contributing to expression of these traits. Moreover, the results indicate

  9. Modification of wheat flour with bromelain and baking hypoallergenic bread with added ingredients.

    PubMed

    Tanabe, S; Arai, S; Watanabe, M

    1996-08-01

    Based on the wheat glutenin IgE-binding epitope, Gln-Gln-Gln-Pro-Pro, a practical method is proposed for the production of hypoallergenic wheat flour. Bromelain was found effective for decomposing the epitope structure. In practice, soft flour was mixed with water dissolving bromelain and the mixture was incubated at 37 degrees C for 4 h. The result of IgE-ELISA (enzyme-linked immunosorbent assay) suggested negative allergenicity. A mixture of bromelain-modified flour, glucose, citric, acid, a surfactant and sodium hydrogen carbonate was baked to produce hypoallergenic bread, resembling English muffins.

  10. Differential rRNA genes expression in bread wheat and its inheritance.

    PubMed

    Carvalho, Ana; Polanco, Carlos; Guedes-Pinto, Henrique; Lima-Brito, José

    2013-09-01

    The expression of the ribosomal RNA (rRNA) genes from rye, located within the nucleolus organizer regions (NORs), is repressed by cytosine methylation in wheat x rye hybrids and in triticale, as consequence of nucleolar dominance. Our previous study revealed that bread wheat cultivars with a maximum number of four Ag-NORs presented high level of rDNA cytosine methylation when compared to others with a maximum of six Ag-NORs. In order to evaluate the inheritance of the Ag-NORs number and NOR methylation patterns, we produced F1 hybrids between bread wheat cultivars with four Ag-NORs and bread wheat cultivars with six Ag-NORs (in the direct and reciprocal senses). The F2 progenies of these F1 hybrids were also evaluated for the NOR number and methylation patterns. Parent bread wheat cultivars with a maximum of four Ag-NORs after treated with 5-azacytidine evidenced a maximum of six Ag-NORs per metaphase cell and a maximum of six nucleoli per interphase nucleus, confirming that the expression of the rRNA genes in bread wheat is related to cytosine methylation. Most of the F1 hybrids showed a maximum number of four or six Ag-NORs, similarly to that of the female parent suggesting a non-mendelian inheritance, while other hybrids presented four or six Ag-NORs in both senses of the cross. The F1 NOR methylation patterns showed some fragments common to their parents but also novel fragments suggesting genomic and/or chromosome rearrangements after hybridization. Despite the different NOR patterns among the parents, an invariable NOR pattern was found among the F1 plants suggesting a tendency to stability, which was also transmitted to the F2. The F2 progenies showed plants with a maximum of four, five and/or six Ag-NORs. The ratio of plants with four, five and/or six Ag-NORs per F2 progeny was variable and did not follow any specific mendelian proportion. These results allowed us to suggest that the inheritance of the number of Ag-NORs by the F1 and F2 plants did not

  11. Evidence of intralocus recombination between the low-molecular weight glutenin subunit in bread wheat (Triticum aestivum L.)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The low-molecular weight glutenin subunits (LMW-GSs) are one of the major components of wheat seed storage proteins and play a critical role in the determination of wheat flour bread-making quality. The genes encoding for this class of proteins are mainly located at the orthologous Glu-3 loci (Glu-A...

  12. End-use quality of CIMMYT-derived soft kernel durum wheat germplasm. II. Dough strenth and pan bread quality.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Durum wheat (Triticum turgidum ssp. durum) is considered unsuitable for the majority of commercial bread production because its weak gluten strength combined with flour particle size and flour starch damage after milling are not commensurate with hexaploid wheat flours. Recently a new durum cultivar...

  13. Heavy Metal Contents of Soils, Durum and Bread Wheats in Harran Plain, Southeast Turkey

    NASA Astrophysics Data System (ADS)

    Büyükkılıç Yanardaǧ, Asuman

    2013-04-01

    Soils are vital for regulating the biological effects and mobility of metals in nature. Iron and zinc are some of the essential nutrients for plants and animals, while other metals are potentially toxic such as lead and cadmium. Toxic heavy metals (HMs) can be taken up easily by organisms. HMs inputs to soil via the application of metal-contained fertilizers often exceed outputs in crops and drainage waters, thus toxic HMs content in many agricultural soils tends to be gradually increasing. Thus adverse human health effects due to soil-plant and plant-human transfer of HMs have been enhanced. HMs may cause harmful effects on human health due to the ingestion of food grain grown in soils. The objectives of this study were (1) to understand the chemistry of metals in soils for managing their agricultural and ecological impacts, (2) to identify metal uptakes of different genotypes of wheat. Concentrations of HMs (Cd, Zn, Ni, Mn, Cu, Mo, Pb) in wheat were investigated in different agricultural areas in Southeast, Turkey. The results showed that concentrations of HMs were in following order: Mn>Ni>Zn>Cu>Pb>Mo>Cd in surface and next to surface soil and Mn>Zn>Cu>Pb> Ni>Mo>Cd in wheat, respectively. HMs concentrations of several soil samples exceeded the permissible limits of Europe standard except for Ni and Mn. In addition, concentration of Cd, Zn, Cu, and Pb were higher in bread wheat than in durum wheat; however, concentration of Mn, Ni and Mo were higher in durum wheat than in bread wheat. Unusual amount of heavy metals found in some fertilizers used in the Southeast region of Turkey, it becomes an important subject to determine the amount of metals added to the soil every year. Heavy metals uptake by plants still remains to be an interest for researchers. As the heavy metals contents of plants were below the threshold levels, we conclude that the quality of wheat is high and it should receive attention in national and international markets. Keywords: Heavy Metals

  14. Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses

    PubMed Central

    Nordlund, Emilia; Katina, Kati; Mykkänen, Hannu; Poutanen, Kaisa

    2016-01-01

    Disintegration of rye and wheat breads during in vitro gastric digestion and its relation to the postprandial glucose and insulin responses of the breads was studied. Breads with distinct composition and texture characteristics were prepared with refined or wholegrain wheat and rye flour by using either straight dough or sourdough process. After chewing and gastric digestion in vitro, 100% wholemeal and refined rye breads prepared by sourdough method were disintegrated to a much lower extent than the wheat breads, having more bread digesta particles with size over 2 or 3 mm. Microstructure of the digesta particles of rye sourdough bread revealed more aggregated and less degraded starch granules when compared to refined wheat bread. The postprandial insulin responses, but not those of glucose, to the 100% rye breads made with sourdough method were lower than the responses to the refined wheat bread. Addition of gluten or bran in rye sourdough bread increased insulin response. PCA (Principal Component Analysis) analysis confirmed that the insulin response had a negative correlation with the number of larger particles after in vitro digestion as well as amount of soluble fiber and sourdough process. Since the high relative proportion of large sized particles after chewing and in vitro gastric digestion was associated with low postprandial insulin responses, the analysis of structural disintegration in vitro is proposed as a complementary tool in predicting postprandial physiology. PMID:28231119

  15. Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.

    PubMed

    Bae, Woosung; Lee, Sung Ho; Yoo, Sang-Ho; Lee, Suyong

    2014-08-01

    A maltotetraose-producing enzyme (G4-amylase) was utilized to improve the baking performance of whole-grain wheat flour. Whole-grain bread dough prepared with G4-amylase showed reduced water absorption and increased development time, while the dough stability was not affected. Also, the G4-amylase-treated samples exhibited lower Mixolab torque values than the control upon heating and cooling. Rheological measurements showed the decreased ratio of Rmax /E and increased tan δ, clearly demonstrating that the viscous characteristics of whole-grain bread dough became dominant with increasing levels of G4-amylase. The use of G4-amylase produced whole-grain wheat breads with a variety of maltooligosaccharides, primarily maltotetraose that positively contributed to the bread volume (1.2-fold higher than the control). Moreover, G4-amylase delayed the crumb firming of whole-grain wheat bread during a 7-d storage period, showing that it can function as an antiretrogradation agent to enhance the quality attributes of whole-grain wheat bread.

  16. Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies.

    PubMed

    Gil-Humanes, Javier; Pistón, Fernando; Altamirano-Fortoul, Rossana; Real, Ana; Comino, Isabel; Sousa, Carolina; Rosell, Cristina M; Barro, Francisco

    2014-01-01

    Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins have increased worldwide in recent years, and the only effective treatment available is a lifelong gluten-free diet, which is complicated to follow and detrimental to gut health. This manuscript describes the development of wheat bread potentially suitable for celiac patients and other gluten-intolerant individuals. We have made bread using wheat flour with very low content of the specific gluten proteins (near gliadin-free) that are the causal agents for pathologies such as celiac disease. Loaves were compared with normal wheat breads and rice bread. Organoleptic, nutritional, and immunotoxic properties were studied. The reduced-gliadin breads showed baking and sensory properties, and overall acceptance, similar to those of normal flour, but with up to 97% lower gliadin content. Moreover, the low-gliadin flour has improved nutritional properties since its lysine content is significantly higher than that of normal flour. Conservative estimates indicate that celiac patients could safely consume 67 grams of bread per day that is made with low-gliadin flour. However, additional studies, such as feeding trials with gluten-intolerant patients, are still needed in order to determine whether or not the product can be consumed by the general celiac population, as well as the actual tolerated amount that can be safely ingested. The results presented here offer a major opportunity to improve the quality of life for millions of sufferers of gluten intolerance throughout the world.

  17. Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread

    PubMed Central

    2011-01-01

    Background The mechanism behind the lowered postprandial insulin demand observed after rye bread intake compared to wheat bread is unknown. The aim of this study was to use the metabolomics approach to identify potential metabolites related to amino acid metabolism involved in this mechanism. Methods A sourdough fermented endosperm rye bread (RB) and a standard white wheat bread (WB) as a reference were served in random order to 16 healthy subjects. Test bread portions contained 50 g available carbohydrate. In vitro hydrolysis of starch and protein were performed for both test breads. Blood samples for measuring glucose and insulin concentrations were drawn over 4 h and gastric emptying rate (GER) was measured. Changes in the plasma metabolome were investigated by applying a comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry metabolomics platform (GC×GC-TOF-MS). Results Plasma insulin response to RB was lower than to WB at 30 min (P = 0.004), 45 min (P = 0.002) and 60 min (P < 0.001) after bread intake, and plasma glucose response was significantly higher at time point 90 min after RB than WB intake (P = 0.045). The starch hydrolysis rate was higher for RB than WB, contrary to the in vitro protein digestibility. There were no differences in GER between breads. From 255 metabolites identified by the metabolomics platform, 26 showed significant postprandial relative changes after 30 minutes of bread intake (p and q values < 0.05). Among them, there were changes in essential amino acids (phenylalanine, methionine, tyrosine and glutamic acid), metabolites involved in the tricarboxylic acid cycle (alpha-ketoglutaric, pyruvic acid and citric acid) and several organic acids. Interestingly, the levels of two compounds involved in the tryptophan metabolism (picolinic acid, ribitol) significantly changed depending on the different bread intake. Conclusions A single meal of a low fibre sourdough rye bread producing low postprandial

  18. Postprandial plasma betaine and other methyl donor-related responses after consumption of minimally processed wheat bran or wheat aleurone, or wheat aleurone incorporated into bread.

    PubMed

    Keaveney, Edel M; Price, Ruth K; Hamill, Lesley L; Wallace, Julie M W; McNulty, Helene; Ward, Mary; Strain, J J; Ueland, Per M; Molloy, Anne M; Piironen, Vieno; von Reding, Walter; Shewry, Peter R; Ward, Jane L; Welch, Robert W

    2015-02-14

    The bran and particularly the aleurone fraction of wheat are high in betaine and other physiological methyl donors, which may exert beneficial physiological effects. We conducted two randomised, controlled, cross-over postprandial studies to assess and compare plasma betaine and other methyl donor-related responses following the consumption of minimally processed bran and aleurone fractions (study A) and aleurone bread (study B). For both studies, standard pharmacokinetic parameters were derived for betaine, choline, folate, dimethylglycine (DMG), total homocysteine and methionine from plasma samples taken at 0, 0·5, 1, 2 and 3 h. In study A (n 14), plasma betaine concentrations were significantly and substantially elevated from 0·5 to 3 h following the consumption of both bran and aleurone compared with the control; however, aleurone gave significantly higher responses than bran. Small, but significant, increases were also observed in DMG measures; however, no significant responses were observed in other analytes. In study B (n 13), plasma betaine concentrations were significantly and substantially higher following consumption of the aleurone bread compared with the control bread; small, but significant, increases were also observed in DMG and folate measures in response to consumption of the aleurone bread; however, no significant responses were observed in other analytes. Peak plasma betaine concentrations, which were 1·7-1·8 times the baseline levels, were attained earlier following the consumption of minimally processed aleurone compared with the aleurone bread (time taken to reach peak concentration 1·2 v. 2·1 h). These results showed that the consumption of minimally processed wheat bran, and particularly the aleurone fraction, yielded substantial postprandial increases in plasma betaine concentrations. Furthermore, these effects appear to be maintained when aleurone was incorporated into bread.

  19. Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.

    PubMed

    Koegelenberg, Danika; Chimphango, Annie F A

    2017-04-15

    Effects on physical properties of white bread of adding crude (E1) and partially purified (E2) arabinoxylans (AX) from wheat bran to partially replace flour during baking, were investigated to identify optimal dosage. The E1 and E2 had molecular weights of 620,000 and 470,000Da with arabinose to xylose ratio of 0.7 and 0.6, respectively. However, ferulic acid of 1.5mg/100g, was detectable only in E1. The AXs were added to 100g white bread formulae at dosages of 0.8-1.2% with flour removal of 2-3%(w/w). The dough increased water absorption by 2% in the specified dosage range. An optimum dosage of 0.8% with 2.5% flour removal maintained similar weight, volume, height and firmness as standard white bread. At this dosage, AX addition in white bread holds both increased health and economic benefits because of combined roles as soluble dietary fibre and flour replacer.

  20. Berries reduce postprandial insulin responses to wheat and rye breads in healthy women.

    PubMed

    Törrönen, Riitta; Kolehmainen, Marjukka; Sarkkinen, Essi; Poutanen, Kaisa; Mykkänen, Hannu; Niskanen, Leo

    2013-04-01

    Starch in white wheat bread (WB) induces high postprandial glucose and insulin responses. For rye bread (RB), the glucose response is similar, whereas the insulin response is lower. In vitro studies suggest that polyphenol-rich berries may reduce digestion and absorption of starch and thereby suppress postprandial glycemia, but the evidence in humans is limited. We investigated the effects of berries consumed with WB or RB on postprandial glucose and insulin responses. Healthy females (n = 13-20) participated in 3 randomized, controlled, crossover, 2-h meal studies. They consumed WB or RB, both equal to 50 g available starch, with 150 g whole-berry purée or the same amount of bread without berries as reference. In study 1, WB was served with strawberries, bilberries, or lingonberries and in study 2 with raspberries, cloudberries, or chokeberries. In study 3, WB or RB was served with a mixture of berries consisting of equal amounts of strawberries, bilberries, cranberries, and blackcurrants. Strawberries, bilberries, lingonberries, and chokeberries consumed with WB and the berry mixture consumed with WB or RB significantly reduced the postprandial insulin response. Only strawberries (36%) and the berry mixture (with WB, 38%; with RB, 19%) significantly improved the glycemic profile of the breads. These results suggest than when WB is consumed with berries, less insulin is needed for maintenance of normal or slightly improved postprandial glucose metabolism. The lower insulin response to RB compared with WB can also be further reduced by berries.

  1. Differentiation of Bread Made with Whole Grain and Refined Wheat (T. aestivum) Flour Using LC/MS-based chromatographic Fingerprinting and Chemometric Approaches

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A fuzzy chromatography mass spectrometric (FCMS) fingerprinting method combined with chemometric analysis was established to diffrentiate between whole wheat (WW) flours and refined wheat (RW) flour, and the breads made from them. The chemical compositions of the bread samples were profiled using h...

  2. [Supplementation of wheat flour with chickpea (Cicer arietinum) flour. I. Preparation of flours and their properties for bread making].

    PubMed

    Figuerola, F E; Estévez, A M; Castillo, E

    1987-06-01

    The feasibility of adding chick-pea flour substituting part of wheat flour in yeast-leavened bread-making in order to increase the protein value, was studied. A 70% extraction chick-pea flour of commercial granulometry (150 mu) was prepared. Wheat flours of 74% and 78% extraction were then blended with 5%, 10% and 15% of chick-pea flour. Every flour and blend were subsequently analyzed to determine protein, ash, fiber, fat and maltose content, as well as sedimentation, farinogram and bread-making. Addition of chick-pea flour increased protein, fiber, ash and fat content in the blends, not causing a severe effect on quality, even at the 15% level of substitution. Blends showed an increase in maltose content, W value and bread specific volume. Furthermore, breads prepared were of good quality even without the use of maturing agents.

  3. Gluten quality of bread wheat is associated with activity of RabD GTPases

    PubMed Central

    Tyler, Adam M; Bhandari, Dhan G; Poole, Mervin; Napier, Johnathan A; Jones, Huw D; Lu, Chungui; Lycett, Grantley W

    2015-01-01

    In the developing endosperm of bread wheat (Triticum aestivum), seed storage proteins are produced on the rough endoplasmic reticulum (ER) and transported to protein bodies, specialized vacuoles for the storage of protein. The functionally important gluten proteins of wheat are transported by two distinct routes to the protein bodies where they are stored: vesicles that bud directly off the ER and transport through the Golgi. However, little is known about the processing of glutenin and gliadin proteins during these steps or the possible impact on their properties. In plants, the RabD GTPases mediate ER-to-Golgi vesicle transport. Available sequence information for Rab GTPases in Arabidopsis, rice, Brachypodium and bread wheat was compiled and compared to identify wheat RabD orthologs. Partial genetic sequences were assembled using the first draft of the Chinese Spring wheat genome. A suitable candidate gene from the RabD clade (TaRabD2a) was chosen for down-regulation by RNA interference (RNAi), and an RNAi construct was used to transform wheat plants. All four available RabD genes were shown by qRT-PCR to be down-regulated in the transgenic developing endosperm. The transgenic grain was found to produce flour with significantly altered processing properties when measured by farinograph and extensograph. SE-HPLC found that a smaller proportion of HMW-GS and large proportion of LMW-GS are incorporated into the glutenin macropolymer in the transgenic dough. Lower protein content but a similar protein profile on SDS-PAGE was seen in the transgenic grain. PMID:25047236

  4. Gluten quality of bread wheat is associated with activity of RabD GTPases.

    PubMed

    Tyler, Adam M; Bhandari, Dhan G; Poole, Mervin; Napier, Johnathan A; Jones, Huw D; Lu, Chungui; Lycett, Grantley W

    2015-02-01

    In the developing endosperm of bread wheat (Triticum aestivum), seed storage proteins are produced on the rough endoplasmic reticulum (ER) and transported to protein bodies, specialized vacuoles for the storage of protein. The functionally important gluten proteins of wheat are transported by two distinct routes to the protein bodies where they are stored: vesicles that bud directly off the ER and transport through the Golgi. However, little is known about the processing of glutenin and gliadin proteins during these steps or the possible impact on their properties. In plants, the RabD GTPases mediate ER-to-Golgi vesicle transport. Available sequence information for Rab GTPases in Arabidopsis, rice, Brachypodium and bread wheat was compiled and compared to identify wheat RabD orthologs. Partial genetic sequences were assembled using the first draft of the Chinese Spring wheat genome. A suitable candidate gene from the RabD clade (TaRabD2a) was chosen for down-regulation by RNA interference (RNAi), and an RNAi construct was used to transform wheat plants. All four available RabD genes were shown by qRT-PCR to be down-regulated in the transgenic developing endosperm. The transgenic grain was found to produce flour with significantly altered processing properties when measured by farinograph and extensograph. SE-HPLC found that a smaller proportion of HMW-GS and large proportion of LMW-GS are incorporated into the glutenin macropolymer in the transgenic dough. Lower protein content but a similar protein profile on SDS-PAGE was seen in the transgenic grain.

  5. Intake of whole-grain and fiber-rich rye bread versus refined wheat bread does not differentiate intestinal microbiota composition in Finnish adults with metabolic syndrome.

    PubMed

    Lappi, Jenni; Salojärvi, Jarkko; Kolehmainen, Marjukka; Mykkänen, Hannu; Poutanen, Kaisa; de Vos, Willem M; Salonen, Anne

    2013-05-01

    Whole-grain (WG) foods rich in indigestible carbohydrates are thought to modulate the composition of the intestinal microbiota. We investigated in a randomized, parallel, 2-arm 12-wk intervention whether consumption of WG and fiber-rich rye breads compared with refined wheat breads affected the microbiota composition in Finnish individuals aged 60 ± 6 y with metabolic syndrome. Fecal samples from 51 participants (25 males, 26 females) before and after the intervention were processed for the microbiota analysis using a phylogenetic microarray and quantitative polymerase chain reactions targeting the 16S rRNA gene. The intake of whole grains calculated from food records was higher in the group consuming rye breads (75 g) than in that consuming refined wheat breads (4 g; P < 0.001), confirmed by fasting plasma alkylrecorsinol concentrations, a biomarker of whole grain intake. The intestinal microbiota composition did not significantly differ between the groups after the intervention. However, we detected a 37% decrease of Bacteroidetes (P < 0.05) in parallel to a 53% decrease in the alkylrecorsinol concentration (P < 0.001) in the group consuming refined wheat breads. In this group, the abundance of bacteria related to Bacteroides vulgatus, B. plebeius, and Prevotella tannerae decreased, whereas that of bacteria related to Collinsella and members of the Clostridium clusters IV and XI increased. In a multivariate regression analysis, the abundance of Bacteroides spp. was best explained by different fat compounds among dietary variables, whereas the main sugar-converting butyrate-producers were mostly associated with the intake of whole- and refined-grain bread and fiber. Our results indicate that the quality of grains has a minor effect on the intestinal microbiota composition in participants with metabolic syndrome and suggest that the dietary influence on the microbiota involves other dietary components such as fat.

  6. Study of improving the quality of bread and wheat-aegilops hybrids with the biotechnological ways

    NASA Astrophysics Data System (ADS)

    Ganbarzada, Aygun; Hasanova, Sudaba

    2016-08-01

    The great need of the people to bread demands to increase high qualitative grain plants. At present time for solving these problem different methods of biochemistry, genetics and molecular biology are widely used in the process of selection. To investigate biochemical peculiarities of wheat-aegilops hybrids and to define the correlative relation between these characteristics. To investigate the technological peculiarities of wheat- aegilops hybrids and to define the relation between their main biochemical and technological characteristics. The conclusion of this investigation showed the followings- the wheat-aegilops hybrids according to their morphological and biochemical characteristics have approached to wheats. The electrophoretic spectres of the wheat- aegilops hybrids which have stable for their morphological characteristics are homogeny and heterogenic. Hereditarily some group protein components have passed to their tribes from their parents. But spontaneous hybridisation results in taking part the components of other unknown wheats in these electrophoretic spectres. There is a relation between the electrophoretic spectres and the indications of the grain quality.

  7. Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread.

    PubMed

    Khoshgozaran-Abras, S; Azizi, M H; Bagheripoor-Fallah, N; Khodamoradi, A

    2014-10-01

    The objective of present study was to investigate the impact of Brown Rice flour (BR) incorporation, at three different levels of 5, 10 and 15 % to the Wheat Flour (WF) preparations on rheological properties of wheat-based dough and quality of wheat-based flat bread. The BR flour incorporation mainly affected the chemical properties of flours, the rheological characteristics of dough and, quality and shelf life of bread. The protein-related properties of flours principally experienced reduction; however, the ash content had an increase, along with BR flour incorporation. The rheological properties of dough were affected considerably by BR flour substitution, wherein the sample containing 5 % BR flour was closest to BR flour-free dough (control). Regarding the yielded bread, BR flour addition affirmatively affected sensorial properties and firmness quality evaluation, wherein the bread made from dough with composite flour fortified with 5 % BR flour was scored the best. The findings from instrumental firmness quality assessment were confirmed as the bread containing 5 % BR flour remained softer and demanded lowest force to be compressed over the storage period. Overall, results showed that adding BR flour up to 5 % can be used in baking of flat bread since it meets the required criteria.

  8. Effect of bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread.

    PubMed

    Abdualrahman, Mohammed A Y; Ali, Ali O; Elkhalifa, Elamin A; Sulieman, Abdelmoneim E

    2012-09-01

    Bambara groundnut (Vigna subterrenea (L) Verdc) is a major source of vegetable protein in sub-Saharan Africa. And the aim of this study was to enhance the nutritional value of wheat bread through the addition of bambara groundnut flour to wheat four. For this, bambara groundnut seeds were soaked in tap water, manually decorticated, sun dried and milled into fine flour. Proximate analysis of flours of de-hulled bambara groundnut and wheat were conducted. Flour of de-hulled bambara groundnut was used for bread supplementation in ratios of 5, 10 and 15%. Rheological properties of the control flour and wheat flour supplemented with 10% of de-hulled bambara groundnut flour were conducted. The total area and dough development time increased. However, water absorption, stability and extensibility respectively decreased, from 71.3; 8.5; 190 in the control flour to 71.0; 5.5; 180 in the 10% supplemented flour. The increases in the resistance to extension and proportional number from 260 to 280 and 1.37 to 1.56, respectively resulted in stiff dough. The most important effect of wheat bread supplementation was the improvement of protein quantity from 13.74 +/- 0.02% for the control bread to 15.49 +/- 0.02, 17.00 +/- 0.05 and 18.98 +/- 0.02% for the 5, 10 and 15% blending ratios, respectively. The in-vitro protein digestibility progressively increased from 84.33 +/- 0.03 in the control bread to 85.42 +/- 0.04, 86.57 +/- 0.04 and 87.64 +/- 0.03 in breads containing 5, 10 and 15% bambara groundnut flour. The sensory attributes of different types of bread showed that, a significant difference was observed in texture, colour and overall acceptability. However, the panelists gave higher score for 10% de-hulled bambara groundnut flour bread than bread made from other blends. The loaf weights, loaf volume and specific volume increased. However, while the loaf weight increased with addition of 15% de-hulled bambara groundnut flour, both of loaf volume and specific volume decreased

  9. Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage.

    PubMed

    Eduardo, Maria; Svanberg, Ulf; Ahrné, Lilia

    2016-07-01

    The objective of this study was to evaluate the effect of hydrocolloids and/or emulsifiers on the shelf-life of composite cassava-maize-wheat (ratio 40:10:50) reference bread during storage. Added hydrocolloids were carboxymethylcellulose (CMC) and high methoxyl pectin (HM pectin) at a 3% level (w/w) and/or the emulsifiers diacetyl tartaric acid esters of monoglycerides (DATEM), lecithin (LC), and monoglycerides (MG) at a 0.3% level (w/w). After 4 days of storage, composite breads with MG had comparatively lower crumb moisture while crumb density was similar in all breads. The reference bread crumb firmness was 33.4 N, which was reduced with an addition of DATEM (23.0 N), MG (29.8 N), CMC (24.6 N) or HM pectin (22.4 N). However, the CMC/DATEM, CMC/LC, and HM pectin/DATEM combinations further reduced crumb firmness to <20.0 N. The melting peak temperature was increased from 52 C to between 53.0 C and 57.0 C with added hydrocolloids and/or emulsifiers. The melting enthalpy of the retrograded amylopectin was lower in composite bread with hydrocolloids and emulsifiers, 6.7-11.0 J/g compared to 20.0 J/g for the reference bread. These results show that emulsifiers in combination with hydrocolloids can improve the quality and extend the shelf-life of composite cassava-maize-wheat breads.

  10. The in silico identification and characterization of a bread wheat/Triticum militinae introgression line.

    PubMed

    Abrouk, Michael; Balcárková, Barbora; Šimková, Hana; Komínkova, Eva; Martis, Mihaela M; Jakobson, Irena; Timofejeva, Ljudmilla; Rey, Elodie; Vrána, Jan; Kilian, Andrzej; Järve, Kadri; Doležel, Jaroslav; Valárik, Miroslav

    2017-02-01

    The capacity of the bread wheat (Triticum aestivum) genome to tolerate introgression from related genomes can be exploited for wheat improvement. A resistance to powdery mildew expressed by a derivative of the cross-bread wheat cv. Tähti × T. militinae (Tm) is known to be due to the incorporation of a Tm segment into the long arm of chromosome 4A. Here, a newly developed in silico method termed rearrangement identification and characterization (RICh) has been applied to characterize the introgression. A virtual gene order, assembled using the GenomeZipper approach, was obtained for the native copy of chromosome 4A; it incorporated 570 4A DArTseq markers to produce a zipper comprising 2132 loci. A comparison between the native and introgressed forms of the 4AL chromosome arm showed that the introgressed region is located at the distal part of the arm. The Tm segment, derived from chromosome 7G, harbours 131 homoeologs of the 357 genes present on the corresponding region of Chinese Spring 4AL. The estimated number of Tm genes transferred along with the disease resistance gene was 169. Characterizing the introgression's position, gene content and internal gene order should not only facilitate gene isolation, but may also be informative with respect to chromatin structure and behaviour studies.

  11. Quality assessment and consumer acceptability of bread from wheat and fermented banana flour.

    PubMed

    Adebayo-Oyetoro, Abiodun Omowonuola; Ogundipe, Oladeinde Olatunde; Adeeko, Kehinde Nojeemdeen

    2016-05-01

    Bread was produced from wheat flour and fermented unripe banana using the straight dough method. Matured unripe banana was peeled, sliced, steam blanched, dried and milled, and sieved to obtain flour. The flour was mixed with water and made into slurry and allowed to stand for 24 h after which it was divided into several portions and blended with wheat flour in different ratios. Proximate and mineral compositions as well as functional, pasting, and sensory characteristics of the samples were determined. The results of proximate analysis showed that crude fiber ranged between 1.95% and 3.19%, carbohydrate was between 49.70% and 52.98% and protein was 6.92% and 10.25%, respectively, while iron was between 27.07 mg/100 g and 29.30 mg/100 g. Swelling capacity of the experimental samples showed a significant difference from that of control. Peak viscosity ranged between 97.00RVU and 153.63RVU for experimental samples compared with 392.35RVU obtained for the control. Most of the sensory properties for the experimental samples were significantly different from the control. This study showed that bread with better quality and acceptability can be produced from wheat-unripe banana blends.

  12. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.

    PubMed

    Rizzello, Carlo Giuseppe; Calasso, Maria; Campanella, Daniela; De Angelis, Maria; Gobbetti, Marco

    2014-06-16

    This study aimed at investigating the addition of legume (chickpea, lentil and bean) flours to wheat flour bread. Type I sourdough containing legumes or wheat-legume flours were prepared and propagated (back slopped) in laboratory, according to traditional protocols that are routinely used for making typical Italian breads. Based on kinetic of acidification and culture-dependent data, the wheat-legume sourdough was further characterized and selected for bread making. As determined by RAPD-PCR and partial sequencing of 16S rDNA gene analyses, lactic acid bacteria in wheat-legume sourdough included Lactobacillus plantarum, Lactobacillus sanfranciscensis, Leuconostoc mesenteroides, Lactobacillus fermentum, Weissella cibaria, Lactobacillus pentosus, Lactobacillus coryneformis, Lactobacillus rossiae, Lactobacillus brevis, Lactobacillus parabuchneri and Lactobacillus paraplantarum. Two breads containing 15% (w/w) of legume (chickpea, lentil and bean) flours were produced using selected wheat-legume sourdough (WLSB) and traditional wheat sourdough (WSB). Compared to wheat yeasted bread (WYB), the level of total free amino acids (FAA) was higher in WSB and WLSB. Phytase and antioxidant activities were the highest in WLSB. Compared to bread WYB, the addition of legume flours decreased the in vitro protein digestibility (IVPD) (WYB versus WSB). However, the dough fermentation with WSLB favored an increase of IVPD. According to the levels of carbohydrates, dietary fibers and resistant starch, WSB and WLSB showed lower values of hydrolysis index (HI) compared to WYB. As showed by texture and image analyses and sensory evaluation of breads, a good acceptability was found for WSB and, especially, WLSB breads.

  13. Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques.

    PubMed

    Ambrosewicz-Walacik, Marta; Tańska, Małgorzata; Rotkiewicz, Daniela; Piętak, Andrzej

    2016-06-01

    This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the dough at 0, 0.5, 1.0 and 1.5% of the flour mass. The following bread properties were examined in the study: yield and volume of the loaf, moisture content, crumb firmness and porosity, and organoleptic properties. Reducing the mass fraction of added sodium chloride was not found to have considerable effect on bread yield, whereas it had a significant and variable effect on the loaf volume, and crumb firmness and porosity. Organoleptic assessment showed diverse effects of sodium chloride addition on sensory properties of bread, depending on the type of bread and the dough preparation method. Reduced mass fractions of sodium chloride changed the organoleptic properties of bread made with yeast and with starter sourdough to a greater extent than of bread prepared with natural sourdough.

  14. Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques

    PubMed Central

    Tańska, Małgorzata; Rotkiewicz, Daniela; Piętak, Andrzej

    2016-01-01

    Summary This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the dough at 0, 0.5, 1.0 and 1.5% of the flour mass. The following bread properties were examined in the study: yield and volume of the loaf, moisture content, crumb firmness and porosity, and organoleptic properties. Reducing the mass fraction of added sodium chloride was not found to have considerable effect on bread yield, whereas it had a significant and variable effect on the loaf volume, and crumb firmness and porosity. Organoleptic assessment showed diverse effects of sodium chloride addition on sensory properties of bread, depending on the type of bread and the dough preparation method. Reduced mass fractions of sodium chloride changed the organoleptic properties of bread made with yeast and with starter sourdough to a greater extent than of bread prepared with natural sourdough. PMID:27904407

  15. Fortification of Wheat Bread with 3-7% Defatted Soy Flour Improves Formulation, Organoleptic Characteristics, and Rat Growth Rate

    PubMed Central

    Mahmoodi, Mohammad Reza; Mashayekh, Morteza; Entezari, Mohammad Hasan

    2014-01-01

    Background: The present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate. Methods: Defatted soy flour (DSF) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. Bread produced with these blends compared with regular Taftoon bread and was tested for chemical and organoleptic characteristics. The organoleptic characteristics of blends consist of taste and flavor, crust texture, fragrance and aroma, appearance, bendability, and overall acceptability were determined through taste panel by 213 judges. Forty Sprague Dawley rats were randomly given codes and allocated to different groups via tables with random numbers to feed on three DSF-fortified bread blends and control bread for 30 days. Results: The blending of wheat flour with DSF altered the organoleptic properties of breads. Addition of DSF increased significantly the protein and ash content of the bread (P < 0.05). Organoleptic test indicates that the best formulation is between 3 and 7% fortifications of DSF blends. In biological evaluation, rats fed the control diet had the lowest body weight gain and their food efficiency ratio was significantly different (P < 0.05) in compare with 7% DSF-fortified blend. Conclusions: It was concluded that overall acceptability score significantly decreased with increasing DSF substitution level. Rats fed 7% DSF-fortified blend showed privileged food efficiency ratio. Then, the best formulation is between 3 and 7% DSF bread. This formulation can nourish all human at risk of malnutrition. PMID:24554990

  16. Low-calorie bread baked with charred cellulose granules and wheat flour to eliminate toxic xanthene food dye in the alimentary canal.

    PubMed

    Tabara, Aya; Yamane, Chihiro; Seguchi, Masaharu

    2012-01-01

    We baked low-calorie bread by mixing charred cellulose granules with wheat flour, using the charred cellulose granules to eliminate toxic xanthene food dyes contained in processed foods from the alimentary canal. The size of the charred cellulose granules played an important role in determining good breadmaking properties in respect of the bread height (mm) and specific volume (SV, cm3/g). Charred cellulose granules with a diameter above 270 μm were blended with wheat flour at 10% to obtain bread with a lower caloric content (1020 kcal/gram of bread) than the control bread (1126 kcal) made solely from wheat flour. The charred cellulose granules taken out from the bread adsorbed toxic xanthene food dyes at around pH 6.5, such that toxic food dyes taken into the alimentary canal were excreted in the feces with the non-digestible cellulose granules.

  17. The environmental impact of fertilizer embodied in a wheat-to-bread supply chain.

    PubMed

    Goucher, Liam; Bruce, Richard; Cameron, Duncan D; Lenny Koh, S C; Horton, Peter

    2017-03-01

    Food production and consumption cause approximately one-third of total greenhouse gas emissions(1-3), and therefore delivering food security challenges not only the capacity of our agricultural system, but also its environmental sustainability(4-7). Knowing where and at what level environmental impacts occur within particular food supply chains is necessary if farmers, agri-food industries and consumers are to share responsibility to mitigate these impacts(7,8). Here we present an analysis of a complete supply chain for a staple of the global diet, a loaf of bread. We obtained primary data for all the processes involved in the farming, production and transport systems that lead to the manufacture of a particular brand of 800 g loaf. The data were analysed using an advanced life cycle assessment (LCA) tool(9), yielding metrics of environmental impact, including greenhouse gas emissions. We show that more than half of the environmental impact of producing the loaf of bread arises directly from wheat cultivation, with the use of ammonium nitrate fertilizer alone accounting for around 40%. These findings reveal the dependency of bread production on the unsustainable use of fertilizer and illustrate the detail needed if the actors in the supply chain are to assume shared responsibility for achieving sustainable food production.

  18. The relationship between grain hardness, dough mixing parameters and bread-making quality in winter wheat.

    PubMed

    Salmanowicz, Bolesław P; Adamski, Tadeusz; Surma, Maria; Kaczmarek, Zygmunt; Karolina, Krystkowiak; Kuczyńska, Anetta; Banaszak, Zofia; Lugowska, Bogusława; Majcher, Małgorzata; Obuchowski, Wiktor

    2012-01-01

    The influence of grain hardness, determined by using molecular markers and physical methods (near-infrared (NIR) technique and particle size index-PSI) on dough characteristics, which in turn were determined with the use of a farinograph and reomixer, as well as bread-making properties were studied. The material covered 24 winter wheat genotypes differing in grain hardness. The field experiment was conducted at standard and increased levels of nitrogen fertilization. Results of molecular analyses were in agreement with those obtained by the use of physical methods for soft-grained lines. Some lines classified as hard (by physical methods) appeared to have the wild-type Pina and Pinb alleles, similar to soft lines. Differences in dough and bread-making properties between lines classified as hard and soft on the basis of molecular data appeared to be of less significance than the differences between lines classified as hard and soft on the basis of physical analyses of grain texture. Values of relative grain hardness at the increased nitrogen fertilization level were significantly higher. At both fertilization levels the NIR parameter determining grain hardness was significantly positively correlated with the wet gluten and sedimentation values, with most of the rheological parameters and bread yield. Values of this parameter correlated with quality characteristics in a higher degree than values of particle size index.

  19. Effects of chickpea flour on wheat pasting properties and bread making quality.

    PubMed

    Mohammed, I; Ahmed, Abdelrahman R; Senge, B

    2014-09-01

    Pulses (pea, chickpea, lentil, bean) are an important source of food proteins. They contain high amounts of lysine, leucine, aspartic acid, glutamic acid and arginine and provide well balanced essential amino acid profiles when consumed with cereals. The influence of partial substitution of wheat flour with chickpea flour at the levels of 10, 20 and 30 % was carried out to study their pasting properties and bread making quality. Pasting properties were determined using Micro Visco-Amylo-Graph Analyser and Farinograph. The pasting temperature increased with increase chickpea flour concentration and the temperature of pasting ranged between 62 to 66.5 °C. No peak of viscosity curve was found for pure chickpea flour and have higher pasting temperature than pure wheat flour. Chickpea flour addition increased the water absorption and dough development time (p < 0.05), Regarding dough stability, it appears that 10 % chickpea exhibited higher stability and resistance to mechanical mixing values than the control, while it decreased as the substitute level increases from 20 % to 30 %. The dough surface of the wheat dough and the blend with 10 % was classified as "normal", however the blend with 20 % and 30 % produced "sticky" dough surface. The presence of chickpea flour in dough affected bread quality in terms of volume, internal structure and texture. The color of crust and crumb got progressively darker as the level of chickpea flour substitution increased. While the substitution of wheat flour with 10 % chickpea flour gave loaves as similar as control.

  20. Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread.

    PubMed

    Bartkiene, Elena; Jakobsone, Ida; Juodeikiene, Grazina; Vidmantiene, Daiva; Pugajeva, Iveta; Bartkevics, Vadims

    2013-11-01

    The effect of supplementing wheat flour at a level of 15% with lupine (Lupinus angustifolius L.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. The use of fermented lupine resulted in a lower specific volume and crumb porosity of bread on an average by 14.1% and 10.5%, respectively, while untreated lupine lowered the latter parameters at a higher level (30.8% and 20.7%, respectively). The addition of lupine resulted in a higher by 43.3% acrylamide content compared to wheat bread (19.4 µg/kg dry weight (d.w.)). Results showed that acrylamide was significantly reduced using proteolytic Lactobacillus sakei and Pediococcus pentosaceus 10 strains for lupine fermentation. Although the bread supplemented with lupine spontaneous sourdough had the lowest level of acrylamide (15.6 µg/kg d.w.), it had the malodorous flavour and was unacceptable to the consumers. The lactofermentation could increase the potential use of lupine as a food ingredient while reducing acrylamide formation and enriching bread with high quality proteins.

  1. Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread.

    PubMed

    Cizeikiene, Dalia; Juodeikiene, Grazina; Bartkiene, Elena; Damasius, Jonas; Paskevicius, Algimantas

    2015-01-01

    The objective of this study was to determinate phytase activity of bacteriocins producing lactic acid bacteria previously isolated from spontaneous rye sourdough. The results show that the highest extracellular phytase activity produces Pediococcus pentosaceus KTU05-8 and KTU05-9 strains with a volumetric phytase activity of 32 and 54 U/ml, respectively, under conditions similar to leavening of bread dough (pH 5.5 and 30 °C). In vitro studies in simulated gastrointestinal tract media pH provide that bioproducts prepared with P. pentosaceus strains used in wholemeal wheat bread preparation increase solubility of iron, zinc, manganese, calcium and phosphorus average 30%. Therefore, P. pentosaceus KTU05-9 and KTU05-8 strains could be recommended to use as a starter for sourdough preparation for increasing of mineral bioavailability from wholemeal wheat bread.

  2. RP-HPLC and chemometrics for wheat flour protein characterisation in an industrial bread-making process monitoring context.

    PubMed

    Li Vigni, Mario; Baschieri, Carlo; Marchetti, Andrea; Cocchi, Marina

    2013-08-15

    In the baking industry, a difficult task is to keep the quality perceived by the consumer as constant as possible, given the inner variability of flour, e.g. due to different wheat mixtures, harvesting time, etc. Here, we evaluated the influence of flour batches properties on bread quality, considering an industrial bread making process. In particular, flour composition in terms of protein fractions (gliadins, glutenins) has been determined by means of RP-HPLC, to assess the inter- and intra-batch variability of flour mixtures deliveries at a baking plant. Multivariate data analysis allowed evaluation of correlation between flour protein composition and technological properties. A great variability within different deliveries of a same flour batch emerged, as well as a considerable seasonal variability. Correlation models among protein sub-fractions, technological properties and bread quality are difficult to establish; however, the role of the protein profile on flour behaviour in bread making could be highlighted.

  3. Gradual Incorporation of Whole Wheat Flour into Bread Products for Elementary School Children Improves Whole Grain Intake

    ERIC Educational Resources Information Center

    Rosen, Renee A.; Sadeghi, Lelia; Schroeder, Natalia; Reicks, Marla M.; Marquart, Len

    2008-01-01

    Purpose: Whole grain intake is associated with health benefits but current consumption by children is only about one-third of the recommended level. The purpose of this study was to test the feasibility of an innovative approach whereby the whole wheat content of bread products in school lunches was gradually increased to increase whole grain…

  4. Transcriptome-scale homoeolog-specific transcript assemblies of bread wheat

    PubMed Central

    2012-01-01

    Background Bread wheat is one of the world’s most important food crops and considerable efforts have been made to develop genomic resources for this species. This includes an on-going project by the International Wheat Genome Sequencing Consortium to assemble its large and complex genome, which is hexaploid and contains three closely related ‘homoeologous’ copies for each chromosome. This multi-national effort avoids the complications polyploidy entails for correct assembly of the genome by sequencing flow-sorted chromosome arms one at a time. Here we report on an alternate approach, a direct homoeolog-specific assembly of the expressed portion of the genome, the transcriptome. Results After assessment of the ability of various assemblers to generate homoeolog-specific assemblies, we employed a two-stage assembly process to produce a high-quality assembly of the transcriptome of hexaploid wheat from Roche-454 and Illumina GAIIx paired-end sequence reads. The assembly process made use of a rapid partitioning of expressed sequences into homoeologous clusters, followed by a parallel high-fidelity assembly of each cluster on a 1150-processor compute cloud. We assessed assembly quality through comparison to known wheat gene sequences and found that in ca. 98.5% of cases the assembly was sufficiently accurate for homoeologous triplets to be cleanly separated into either two or three separate contigs. Comparison to publicly available transcript collections suggests that the assembly covers ~75-80% of the complete transcriptome. Conclusions This work therefore describes the first homoeolog-specific sequence assembly of the wheat transcriptome and provides a reference transcriptome for future wheat research. Furthermore, our assembly methodology is transferable to other polyploid organisms. PMID:22989011

  5. Selection and hydroponic growth of bread wheat cultivars for bioregenerative life support systems

    NASA Astrophysics Data System (ADS)

    Page, V.; Feller, U.

    2013-08-01

    As part of the ESA-funded MELiSSA program, the suitability, the growth and the development of four bread wheat cultivars were investigated in hydroponic culture with the aim to incorporate such a cultivation system in an Environmental Control and Life Support System (ECLSS). Wheat plants can fulfill three major functions in space: (a) fixation of CO2 and production of O2, (b) production of grains for human nutrition and (c) production of cleaned water after condensation of the water vapor released from the plants by transpiration. Four spring wheat cultivars (Aletsch, Fiorina, Greina and CH Rubli) were grown hydroponically and compared with respect to growth and grain maturation properties. The height of the plants, the culture duration from germination to harvest, the quantity of water used, the number of fertile and non-fertile tillers as well as the quantity and quality of the grains harvested were considered. Mature grains could be harvested after around 160 days depending on the varieties. It became evident that the nutrient supply is crucial in this context and strongly affects leaf senescence and grain maturation. After a first experiment, the culture conditions were improved for the second experiment (stepwise decrease of EC after flowering, pH adjusted twice a week, less plants per m2) leading to a more favorable harvest (higher grain yield and harvest index). Considerably less green tillers without mature grains were present at harvest time in experiment 2 than in experiment 1. The harvest index for dry matter (including roots) ranged from 0.13 to 0.35 in experiment 1 and from 0.23 to 0.41 in experiment 2 with modified culture conditions. The thousand-grain weight for the four varieties ranged from 30.4 to 36.7 g in experiment 1 and from 33.2 to 39.1 g in experiment 2, while market samples were in the range of 39.4-46.9 g. Calcium levels in grains of the hydroponically grown wheat were similar to those from field-grown wheat, while potassium, magnesium

  6. Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads.

    PubMed

    Collar, Concha; Conte, Paola

    2017-01-01

    The use of pseudocereals, legumes and ancient grains for breadmaking applications is receiving particular attention since they involve nutrient dense grains with proven health-promoting attributes. Dilution up to 45% of the basic wheat flour matrix by accumulative ternary addition of teff, green pea and buckwheat flours did significantly impact both the extractability and distribution of lipid subfractions in composite flours, doughs and breads, and induced differentiated dynamics in lipid binding along breadmaking. During mixing, a preferential covalent lipid binding to the inside part of the starch granules takes place at the expenses of both accessible free lipids and lipids initially bound non-covalently to the gluten/non-gluten proteins and to the outside part of the starch granules. During fermentation and later baking a preferential lipid binding to the gluten/non-gluten proteins and to the outside and inside starch granules takes place at the expenses of both a free lipid displacement and a bound lipid translocation to new protein and starch active sites. It can be noticed that the larger the accumulation of both protein- and starch-bound lipids over fermentation and baking, the higher physic-chemical and sensory profiles, and the slower starch hydrolysis, firming and retrogradation kinetics of composite breads were obtained.

  7. Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria.

    PubMed

    Pepe, Olimpia; Blaiotta, Giuseppe; Moschetti, Giancarlo; Greco, Teresa; Villani, Francesco

    2003-04-01

    Two types of white wheat bread (high- and low-type loaves) were investigated for rope spoilage. Thirty of the 56 breads tested developed rope spoilage within 5 days; the high-type loaves were affected by rope spoilage more than the low-type loaves. Sixty-one Bacillus strains were isolated from ropy breads and were characterized on the basis of their phenotypic and genotypic traits. All of the isolates were identified as Bacillus subtilis by biochemical tests, but molecular assays (randomly amplified polymorphic DNA PCR assay, denaturing gradient gel electrophoresis analysis, and sequencing of the V3 region of 16S ribosomal DNA) revealed greater Bacillus species variety in ropy breads. In fact, besides strains of B. subtilis, Bacillus licheniformis, Bacillus cereus, and isolates of Bacillus clausii and Bacillus firmus were also identified. All of the ropy Bacillus isolates exhibited amylase activity, whereas only 32.4% of these isolates were able to produce ropiness in bread slices after treatment at 96 degrees C for 10 min. Strains of lactic acid bacteria previously isolated from sourdough were first selected for antirope activity on bread slices and then used as starters for bread-making experiments. Prevention of growth of approximately 10(4) rope-producing B. subtilis G1 spores per cm(2) on bread slices for more than 15 days was observed when heat-treated cultures of Lactobacillus plantarum E5 and Leuconostoc mesenteroides A27 were added. Growth of B. subtilis G1 occurred after 7 days in breads started with Saccharomyces cerevisiae T22, L. plantarum E5, and L. mesenteroides A27.

  8. Delivery of Flavonoids and Saponins from Black Bean (Phaseolus vulgaris) Seed Coats Incorporated into Whole Wheat Bread

    PubMed Central

    Chávez-Santoscoy, Rocio A.; Lazo-Vélez, Marco A.; Serna-Sáldivar, Sergio O.; Gutiérrez-Uribe, Janet A.

    2016-01-01

    Cereal-based products can be used as vehicles for the delivery of relevant bioactive compounds since they are staple foods for most cultures throughout the world. The health promoting benefits of flavonoids and saponins contained in black bean seed coats have been previously described. In the present work, the effect of adding flavonoids and saponins from black bean seed coat to the typical yeast-leavened whole wheat bread formulation in terms of bread features, organoleptic properties and phytochemical profile was studied. The retention of bioactive compounds was determined and the inhibitory effects of in vitro enzyme digested samples on two colon cancer cell lines (Caco-2 and HT29) was evaluated. The addition of bioactive compounds did not significantly affect baking properties or texture parameters. Among organoleptic properties of enriched breads, only crumb color was affected by the addition of bioactive compounds. However, the use of whole wheat flour partially masked the effect on color. More than 90% of added flavonoids and saponins and 80% of anthocyanins were retained in bread after baking. However, saponins were reduced more than 50% after the in vitro enzyme digestion. The black bean seed coat phytochemicals recovered after in vitro enzyme digestion of enriched breads significantly reduced by 20% the viability of colon cancer cells without affecting standard fibroblast cells (p < 0.05). PMID:26901186

  9. Delivery of Flavonoids and Saponins from Black Bean (Phaseolus vulgaris) Seed Coats Incorporated into Whole Wheat Bread.

    PubMed

    Chávez-Santoscoy, Rocio A; Lazo-Vélez, Marco A; Serna-Sáldivar, Sergio O; Gutiérrez-Uribe, Janet A

    2016-02-17

    Cereal-based products can be used as vehicles for the delivery of relevant bioactive compounds since they are staple foods for most cultures throughout the world. The health promoting benefits of flavonoids and saponins contained in black bean seed coats have been previously described. In the present work, the effect of adding flavonoids and saponins from black bean seed coat to the typical yeast-leavened whole wheat bread formulation in terms of bread features, organoleptic properties and phytochemical profile was studied. The retention of bioactive compounds was determined and the inhibitory effects of in vitro enzyme digested samples on two colon cancer cell lines (Caco-2 and HT29) was evaluated. The addition of bioactive compounds did not significantly affect baking properties or texture parameters. Among organoleptic properties of enriched breads, only crumb color was affected by the addition of bioactive compounds. However, the use of whole wheat flour partially masked the effect on color. More than 90% of added flavonoids and saponins and 80% of anthocyanins were retained in bread after baking. However, saponins were reduced more than 50% after the in vitro enzyme digestion. The black bean seed coat phytochemicals recovered after in vitro enzyme digestion of enriched breads significantly reduced by 20% the viability of colon cancer cells without affecting standard fibroblast cells (p < 0.05).

  10. Restoration of thiamine status with white or whole wheat bread in a thiamine-depleted rat model.

    PubMed

    Batifoulier, F; Verny, M A; Besson, C; Chanliaud, E; Rémésy, C; Demigné, C

    2007-01-01

    Long-term thiamine deficiency has been largely documented, whilst little is known about effects of short-term depletion/repletion periods on thiamine vitamers status. Rats were submitted to short-term depletion (8 days) followed by different durations of repletion (3 or 14 days) with thiamine from bread (whole wheat bread or white bread, whole B and white B respectively) or corresponding controls. Short-term depletion drastically decreased plasma thiamine (-97%) and its urinary excretion (-77%). TDP (thiamine diphosphate) was strongly affected in liver (-67%) but less affected in cerebellum (-38%) or kidneys (-45%). Short-term repletion (3 days) with whole B diet or its control restored TDP at initial values in cerebellum and kidneys. A longer repletion (14 days) was required to restore liver TDP. Comparison of the diet groups indicates that thiamine status in tissues of rat fed whole B or white B diet was comparable to that of rats fed purified thiamine. Plasma thiamine concentration could not be restored at initial values in the bread groups or respective controls. In conclusion, thiamine in whole wheat bread appears effective in preventing marginal deficiencies and plasma thiamine is a less reliable indicator of thiamine status than tissue TDP levels.

  11. Proteome characterization of developing grains in bread wheat cultivars (Triticum aestivum L.)

    PubMed Central

    2012-01-01

    Background The analyses of protein synthesis, accumulation and regulation during grain development in wheat are more complex because of its larger genome size compared to model plants such as Arabidopsis and rice. In this study, grains from two wheat cultivars Jimai 20 and Zhoumai 16 with different gluten quality properties were harvested at five development stages, and were used to displayed variable expression patterns of grain proteins. Results Proteome characterization during grain development in Chinese bread wheat cultivars Jimai 20 and Zhoumai 16 with different quality properties was investigated by 2-DE and tandem MALDI-TOF/TOF-MS. Identification of 117 differentially accumulated protein spots representing 82 unique proteins and five main expression patterns enabled a chronological description of wheat grain formation. Significant proteome expression differences between the two cultivars were found; these included 14 protein spots that accumulated in both cultivars but with different patterns and 27 cultivar-different spots. Among the cultivar-different protein spots, 14 accumulated in higher abundance in Jimai 20 than in Zhoumai 16, and included NAD-dependent isocitrate dehydrogenase, triticin precursor, LMW-s glutenin subunit and replication factor C-like protein. These proteins are likely to be associated with superior gluten quality. In addition, some proteins such as class II chitinase and peroxidase 1 with isoforms in developing grains were shown to be phosphorylated by Pro-Q Diamond staining and phosphorprotein site prediction. Phosphorylation could have important roles in wheat grain development. qRT-PCR analysis demonstrated that transcriptional and translational expression patterns of many genes were significantly different. Conclusions Wheat grain proteins displayed variable expression patterns at different developmental stages and a considerable number of protein spots showed differential accumulation between two cultivars. Differences in seed

  12. Efficient DNA-free genome editing of bread wheat using CRISPR/Cas9 ribonucleoprotein complexes

    PubMed Central

    Liang, Zhen; Chen, Kunling; Li, Tingdong; Zhang, Yi; Wang, Yanpeng; Zhao, Qian; Liu, Jinxing; Zhang, Huawei; Liu, Cuimin; Ran, Yidong; Gao, Caixia

    2017-01-01

    Substantial efforts are being made to optimize the CRISPR/Cas9 system for precision crop breeding. The avoidance of transgene integration and reduction of off-target mutations are the most important targets for optimization. Here, we describe an efficient genome editing method for bread wheat using CRISPR/Cas9 ribonucleoproteins (RNPs). Starting from RNP preparation, the whole protocol takes only seven to nine weeks, with four to five independent mutants produced from 100 immature wheat embryos. Deep sequencing reveals that the chance of off-target mutations in wheat cells is much lower in RNP mediated genome editing than in editing with CRISPR/Cas9 DNA. Consistent with this finding, no off-target mutations are detected in the mutant plants. Because no foreign DNA is used in CRISPR/Cas9 RNP mediated genome editing, the mutants obtained are completely transgene free. This method may be widely applicable for producing genome edited crop plants and has a good prospect of being commercialized. PMID:28098143

  13. Efficient DNA-free genome editing of bread wheat using CRISPR/Cas9 ribonucleoprotein complexes.

    PubMed

    Liang, Zhen; Chen, Kunling; Li, Tingdong; Zhang, Yi; Wang, Yanpeng; Zhao, Qian; Liu, Jinxing; Zhang, Huawei; Liu, Cuimin; Ran, Yidong; Gao, Caixia

    2017-01-18

    Substantial efforts are being made to optimize the CRISPR/Cas9 system for precision crop breeding. The avoidance of transgene integration and reduction of off-target mutations are the most important targets for optimization. Here, we describe an efficient genome editing method for bread wheat using CRISPR/Cas9 ribonucleoproteins (RNPs). Starting from RNP preparation, the whole protocol takes only seven to nine weeks, with four to five independent mutants produced from 100 immature wheat embryos. Deep sequencing reveals that the chance of off-target mutations in wheat cells is much lower in RNP mediated genome editing than in editing with CRISPR/Cas9 DNA. Consistent with this finding, no off-target mutations are detected in the mutant plants. Because no foreign DNA is used in CRISPR/Cas9 RNP mediated genome editing, the mutants obtained are completely transgene free. This method may be widely applicable for producing genome edited crop plants and has a good prospect of being commercialized.

  14. Genome-Wide Association of Stem Water Soluble Carbohydrates in Bread Wheat

    PubMed Central

    Dong, Yan; Liu, Jindong; Zhang, Yan; Geng, Hongwei; Rasheed, Awais; Xiao, Yonggui; Cao, Shuanghe; Fu, Luping; Yan, Jun; Wen, Weie; Zhang, Yong; Jing, Ruilian; Xia, Xianchun; He, Zhonghu

    2016-01-01

    Water soluble carbohydrates (WSC) in stems play an important role in buffering grain yield in wheat against biotic and abiotic stresses; however, knowledge of genes controlling WSC is very limited. We conducted a genome-wide association study (GWAS) using a high-density 90K SNP array to better understand the genetic basis underlying WSC, and to explore marker-based breeding approaches. WSC was evaluated in an association panel comprising 166 Chinese bread wheat cultivars planted in four environments. Fifty two marker-trait associations (MTAs) distributed across 23 loci were identified for phenotypic best linear unbiased estimates (BLUEs), and 11 MTAs were identified in two or more environments. Liner regression showed a clear dependence of WSC BLUE scores on numbers of favorable (increasing WSC content) and unfavorable alleles (decreasing WSC), indicating that genotypes with higher numbers of favorable or lower numbers of unfavorable alleles had higher WSC content. In silico analysis of flanking sequences of trait-associated SNPs revealed eight candidate genes related to WSC content grouped into two categories based on the type of encoding proteins, namely, defense response proteins and proteins triggered by environmental stresses. The identified SNPs and candidate genes related to WSC provide opportunities for breeding higher WSC wheat cultivars. PMID:27802269

  15. [Composition and potential contribution of iron, calcium and zinc of bread and pasta made with wheat and amaranth flours].

    PubMed

    Dyner, Luis; Drago, Silvina R; Piñeiro, Adriana; Sánchez, Hugo; González, Rolando; Villaamil, Edda; Valencia, Mirta E

    2007-03-01

    Amaranth, a traditional american crop that is nowadays given renewed importance, has good food potential value. The minerals contributed by the grain are quantitatively important. However, as the flour is obtained by total grinding of the grain, this process leads to the presence of anti-nutritional components, such as fitates, and therefore, the evaluation of the actual availability of the minerals of nutritional interest becomes necessary. The process of bread fermentation, plus the addition of fitases and enhancers of mineral availability such as citric and ascorbic acid, might improve mineral bioavailability. The objective of this work was to assess protein, ash, lipids and total dietary fiber content and evaluate the concentration and dialyzability of Fe, Zn and Ca (as mineral bioavailability indicator) in bread and pasta 100% wheat, and bread and pasta obtained by replacing 20% wheat flour (WF) with whole amaranth flour (WAF). Ascorbic acid (AA), citric acid (CA) and fitase were used as mineral bioavailability enhancers. The potential contribution of each mineral (PC) was calculated as each mineral concentration times its dialyzability. In 80:20 bread an increase of total dietary fiber and minerals, compared to 100% wheat products was observed. A maximum FePC in 80:20 bread was obtained with CA and fitase (0.55mg%). In pasta, the maximum effect was observed with CA (0.07 mg%). The CaPC was maximum in 80:20 pasta with CA (16.72 mg%). The greatest ZnPC was found in 80:20 bread with CA and fitase (0.40 mg%). The introduction of the WAF in fermented baked products with addition of CA and fitase allows to obtain nutritional advantages.

  16. Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours

    PubMed Central

    Osuna, Mariana B.; Judis, María A.; Romero, Ana M.; Avallone, Carmen M.; Bertola, Nora C.

    2014-01-01

    Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA) profile of bakery products, producing breads with low saturated fatty acid (SFA) content and with high polyunsaturated fatty acid (PUFA) content, through partial substitution of wheat flour by other ingredients (soy flour, flax flour, and wheat bran) and to analyze the effect of this change on the technological, rheological, and sensorial characteristics of breads. Flaxseed flour (FF), soybeans flour (SF), or wheat bran (WB) was used to replace 50, 100, and 150 g kg−1 of wheat flour (WF) in breads. FF or SF produced a decrease in monounsaturated and SFA and an increase of PUFA in these breads. Furthermore, breads replaced with FF presented considerable increase in the content of n3 FA, while, SF or WB contributed to rise of linoleic and oleic FA, respectively. The substitution percentage increase of FF, SF, or WB to formulation produced changes in the colour, rheological, textural, and technological characteristics of breads. This replacement resulted in improved lipid profile, being breads with 50 g kg−1 SF, the better acceptance, baking features, and enhanced fatty acid profile. PMID:25478592

  17. Improvement of fatty acid profile and studio of rheological and technological characteristics in breads supplemented with flaxseed, soybean, and wheat bran flours.

    PubMed

    Osuna, Mariana B; Judis, María A; Romero, Ana M; Avallone, Carmen M; Bertola, Nora C

    2014-01-01

    Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA) profile of bakery products, producing breads with low saturated fatty acid (SFA) content and with high polyunsaturated fatty acid (PUFA) content, through partial substitution of wheat flour by other ingredients (soy flour, flax flour, and wheat bran) and to analyze the effect of this change on the technological, rheological, and sensorial characteristics of breads. Flaxseed flour (FF), soybeans flour (SF), or wheat bran (WB) was used to replace 50, 100, and 150 g kg(-1) of wheat flour (WF) in breads. FF or SF produced a decrease in monounsaturated and SFA and an increase of PUFA in these breads. Furthermore, breads replaced with FF presented considerable increase in the content of n3 FA, while, SF or WB contributed to rise of linoleic and oleic FA, respectively. The substitution percentage increase of FF, SF, or WB to formulation produced changes in the colour, rheological, textural, and technological characteristics of breads. This replacement resulted in improved lipid profile, being breads with 50 g kg(-1) SF, the better acceptance, baking features, and enhanced fatty acid profile.

  18. Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour.

    PubMed

    Ho, Lee-Hoon; Abdul Aziz, Noor Aziah; Azahari, Baharin

    2013-08-15

    The physico-chemical and sensorial properties of the control (BCtr), commercial wheat flour (CWF) bread substituted with 10% BPF (banana pseudo-stem flour) (B10BPF) and B10BPF with added 0.8% w/w (flour weight basis) xanthan gum (XG) or sodium carboxymethylcellulose (CMC) (B10BPFXG and B10BPFCMC, respectively) were examined. The proximate analyses revealed that the composite bread had significantly higher moisture, ash, crude fibre, soluble, insoluble and total dietary fibre contents but lower protein, fat and carbohydrate contents than the BCtr. Bread incorporated with BPF resulted in a lower volume, darker crumb and lighter crust colour than the BCtr. The addition of CMC improved the bread volume. All breads containing BPF had greater total phenolics, and antioxidant properties than the control bread. Sensory evaluation indicated that the B10BPFCMC bread had the highest acceptability.

  19. Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain.

    PubMed

    Filipčev, Bojana; Bodroža-Solarov, Marija; Pestorić, Mladenka; Šimurina, Olivera

    2016-12-02

    The objectives of the present study were to assess the baking properties of composite spelt wheat-amaranth blends and to study the staling of composite breads during a six-day storage. Different forms of amaranth grains were added to spelt bread formulation: native amaranth flour and flour from popped amaranth, including their scalded and non-scalded variants. Native amaranth flour (both scalded and non-scalded) gave loaves with the highest volume and contributed to significantly softer crumb but not in comparison to the control bread. Crumb resilience did not show significant differences among the breads but there were differences in the crumb stress relaxation parameters which indicated certain influence on the crumb viscoelastic properties. During storage, all samples developed firmer and less elastic crumbs. Drying loss and staling degree significantly increased with increased storage time. The staling rate was the highest in the bread with non-scalded amaranth flours (native and flour from popped amaranth). The changes in the crumb textural and elastic properties caused by staling turned significant after six days of storage. In general, inclusion of different forms of amaranth flour did not alter the staling of breads and they exerted similar behaviour during storage.

  20. Genetic architecture of seed longevity in bread wheat (Triticum aestivum L.).

    PubMed

    Arif, Mian Abdur Rehman; Nagel, Manuela; Lohwasser, Ulrike; Borner, Andreas

    2017-03-01

    The deterioration in the quality of ex situ conserved seed over time reflects a combination of both physical and chemical changes. Intraspecific variation for longevity is, at least in part, under genetic control. Here, the grain of 183 bread wheat accessions maintained under low-temperature storage at the IPK-Gatersleben genebank over some decades have been tested for their viability, along with that of fresh grain subjected to two standard artificial ageing procedures. A phenotype-genotype association analysis, conducted to reveal the genetic basis of the observed variation between accessions, implicated many regions of the genome, underling the genetic complexity of the trait. Some, but not all, of these regions were associated with variation for both natural and experimental ageing, implying some non-congruency obtains between these two forms of testing for longevity. The genes underlying longevity appear to be independent of known genes determining dormancy and pre-harvest sprouting.

  1. An alternative method based on enzymatic fat hydrolysis to quantify volatile compounds in wheat bread crumb.

    PubMed

    Pico, Joana; Nozal, María Jesús; Gómez, Manuel; Bernal, José Luis

    2016-09-01

    An alternative method to quantify 40 volatile compounds in wheat bread crumb is proposed. It consists of a Soxhlet extraction with a mixture of dichloromethane and diethyl ether containing lipases and a subsequent concentration with Vigreux column. It is the first time that lipases are added to transform the fat into free fatty acids and glycerol, which elute at the end of the chromatogram after the analytes, avoiding problems in the chromatography due to fat residues, such as dirtiness in the injector, column clogging or overlapping peaks. The extract is most easily analysed by GC/MS, using a standard addition method to correct matrix effect. The method was fully validated, with extraction efficiencies between 70% and 100% and precision RSD lower than 15%. The method was applied to a commercial crumb, with acetoin, phenylethyl alcohol and acetic acid as highly abundant compounds, which are considered main volatiles in crumb.

  2. Genetic dissection of grain yield and physical grain quality in bread wheat (Triticum aestivum L.) under water-limited environments.

    PubMed

    Bennett, Dion; Izanloo, Ali; Reynolds, Matthew; Kuchel, Haydn; Langridge, Peter; Schnurbusch, Thorsten

    2012-07-01

    In the water-limited bread wheat production environment of southern Australia, large advances in grain yield have previously been achieved through the introduction and improved understanding of agronomic traits controlled by major genes, such as the semi-dwarf plant stature and photoperiod insensitivity. However, more recent yield increases have been achieved through incremental genetic advances, of which, breeders and researchers do not fully understand the underlying mechanism(s). A doubled haploid population was utilised, derived from a cross between RAC875, a relatively drought-tolerant breeders' line and Kukri, a locally adapted variety more intolerant of drought. Experiments were performed in 16 environments over four seasons in southern Australia, to physiologically dissect grain yield and to detect quantitative trait loci (QTL) for these traits. Two stage multi-environment trial analysis identified three main clusters of experiments (forming distinctive environments, ENVs), each with a distinctive growing season rainfall patterns. Kernels per square metre were positively correlated with grain yield and influenced by kernels per spikelet, a measure of fertility. QTL analysis detected nine loci for grain yield across these ENVs, individually accounting for between 3 and 18% of genetic variance within their respective ENVs, with the RAC875 allele conferring increased grain yield at seven of these loci. These loci were partially dissected by the detection of co-located QTL for other traits, namely kernels per square metre. While most loci for grain yield have previously been reported, their deployment and effect within local germplasm are now better understood. A number of novel loci can be further exploited to aid breeders' efforts in improving grain yield in the southern Australian environment.

  3. Screening of Bread Wheat Genotypes for Drought Tolerance Using Phenotypic and Proline Analyses

    PubMed Central

    Mwadzingeni, Learnmore; Shimelis, Hussein; Tesfay, Samson; Tsilo, Toi J.

    2016-01-01

    Drought stress is one of the leading constraints to wheat (Triticum aestivum L.) production globally. Breeding for drought tolerance using novel genetic resources is an important mitigation strategy. This study aimed to determine the level of drought tolerance among diverse bread wheat genotypes using agronomic traits and proline analyses and to establish correlation of proline content and agronomic traits under drought-stress conditions in order to select promising wheat lines for breeding. Ninety-six diverse genotypes including 88 lines from the International Maize and Wheat Improvement Center (CIMMYT)'s heat and drought nurseries, and eight local checks were evaluated under greenhouse and field conditions during 2014/15 and 2015/16 making four testing environments. The following phenotypic traits were collected after stress imposed during the heading to anthesis period: the number of days to heading (DTH), days to maturity (DTM), productive tiller number (TN), plant height (PH), spike length (SL), spikelet per spike (SPS), kernels per spike (KPS), thousand kernel weight (TKW) and grain yield (GY) and proline content (PC). Analysis of variance, Pearson's correlation coefficient, principal component and stress tolerance index were calculated. Genotypes with high yield performance under stressed and optimum conditions maintained high values for yield components. Proline content significantly increased under stress, but weakly correlated with agronomic traits under both optimal and water limited conditions. The positive correlation observed between grain yield and proline content under-drought stress conditions provides evidence that proline accumulation might ultimately be considered as a tool for effective selection of drought tolerant genotypes. The study selected 12 genotypes with high grain yields under drought stressed conditions and favorable adaptive traits useful for breeding. PMID:27610116

  4. Comparative Analysis of Phenolic Compound Characterization and Their Biosynthesis Genes between Two Diverse Bread Wheat (Triticum aestivum) Varieties Differing for Chapatti (Unleavened Flat Bread) Quality

    PubMed Central

    Sharma, Monica; Sandhir, Rajat; Singh, Anuradha; Kumar, Pankaj; Mishra, Ankita; Jachak, Sanjay; Singh, Sukhvinder P.; Singh, Jagdeep; Roy, Joy

    2016-01-01

    Phenolic compounds (PCs) affect the bread quality and can also affect the other types of end-use food products such as chapatti (unleavened flat bread), now globally recognized wheat-based food product. The detailed analysis of PCs and their biosynthesis genes in diverse bread wheat (Triticum aestivum) varieties differing for chapatti quality have not been studied. In this study, the identification and quantification of PCs using UPLC-QTOF-MS and/or MS/MS and functional genomics techniques such as microarrays and qRT-PCR of their biosynthesis genes have been studied in a good chapatti variety, “C 306” and a poor chapatti variety, “Sonalika.” About 80% (69/87) of plant phenolic compounds were tentatively identified in these varieties. Nine PCs (hinokinin, coutaric acid, fertaric acid, p-coumaroylqunic acid, kaempferide, isorhamnetin, epigallocatechin gallate, methyl isoorientin-2′-O-rhamnoside, and cyanidin-3-rutinoside) were identified only in the good chapatti variety and four PCs (tricin, apigenindin, quercetin-3-O-glucuronide, and myricetin-3-glucoside) in the poor chapatti variety. Therefore, about 20% of the identified PCs are unique to each other and may be “variety or genotype” specific PCs. Fourteen PCs used for quantification showed high variation between the varieties. The microarray data of 44 phenolic compound biosynthesis genes and 17 of them on qRT-PCR showed variation in expression level during seed development and majority of them showed low expression in the good chapatti variety. The expression pattern in the good chapatti variety was largely in agreement with that of phenolic compounds. The level of variation of 12 genes was high between the good and poor chapatti quality varieties and has potential in development of markers. The information generated in this study can be extended onto a larger germplasm set for development of molecular markers using QTL and/or association mapping approaches for their application in wheat breeding

  5. Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties.

    PubMed

    Lu, Yingjian; Luthria, Devanand; Fuerst, E Patrick; Kiszonas, Alecia M; Yu, Liangli; Morris, Craig F

    2014-10-29

    This study investigated the effect of breadmaking on the assay of phenolic acids from flour, dough, and bread fractions of three whole and refined wheat varieties. Comparison of the efficacy of two commonly used methods for hydrolysis and extraction of phenoilc acids showed that yields of total phenolic acids (TPA) were 5-17% higher among all varieties and flour types when samples were directly hydrolyzed in the presence of ascorbate and EDTA as compared to the method separating free, soluble conjugates and bound, insoluble phenolic acids. Ferulic acid (FA) was the predominant phenolic acid, accounting for means of 59 and 81% of TPA among all refined and whole wheat fractions, respectively. All phenolic acids measured were more abundant in whole wheat than in refined samples. Results indicated that the total quantified phenolic acids did not change significantly when breads were prepared from refined and whole wheat flour. Thus, the potential phytochemical health benefits of total phenolic acids appear to be preserved during bread baking.

  6. Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: a focus on gas cell stabilization mechanisms.

    PubMed

    Gerits, Lien R; Pareyt, Bram; Masure, Hanne G; Delcour, Jan A

    2015-04-01

    Lipopan F and Lecitase Ultra lipases were used in straight dough bread making to study how wheat lipids affect bread loaf volume (LV) and crumb structure setting. Lipase effects on LV were dose and dough piece weight dependent. The bread quality improving mechanisms exerted by endogenous lipids were studied in terms of gluten network strengthening, which indirectly stabilizes gas cells, and in terms of direct interfacial gas cell stabilization. Unlike diacetyl tartaric esters of mono- and diacylglycerols (DATEM, used as control), lipase use did not impact dough extensibility. The effect on dough extensibility was therefore related to its lipid composition at the start of mixing. Both lipases and DATEM strongly increase the levels of polar lipids in dough liquor and their availability for and potential accumulation at gas cell interfaces. Lipases form lysolipids that emulsify other lipids. We speculate that DATEM competes with (endogenous) polar lipids for interacting with gluten proteins.

  7. Transcriptome analysis during seed germination of elite Chinese bread wheat cultivar Jimai 20

    PubMed Central

    2014-01-01

    Background Wheat seed germination directly affects wheat yield and quality. Although transcriptome and proteome analyses during seed germination have been reported in some crop plant species, dynamic transcriptome characterization during wheat seed germination has not been conducted. We performed the first comprehensive dynamic transcriptome analysis during different seed germination stages of elite Chinese bread wheat cultivar Jimai 20 using the Affymetrix Wheat Genome Array. Results A total of 61,703 probe sets representing 51,411 transcripts were identified during the five seed germination stages of Jimai 20, of which 2,825 differential expression probe sets corresponding to 2,646 transcripts with different functions were declared by ANOVA and a randomized variance model. The seed germination process included a rapid initial uptake phase (0–12 hours after imbibition [HAI]), a plateau phase (12–24 HAI), and a further water uptake phase (24–48 HAI), corresponding to switches from the degradation of small-molecule sucrose to the metabolism of three major nutrients and to photosynthesis. Hierarchical cluster and MapMan analyses revealed changes in several significant metabolism pathways during seed germination as well as related functional groups. The signal pathway networks constructed with KEGG showed three important genes encoding the phosphofructokinase family protein, with fructose-1, 6-bisphosphatase, and UTP-glucose-1-phosphate uridylyltransferase located at the center, indicating their pivotal roles in the glycolytic pathway, gluconeogenesis, and glycogenesis, respectively. Several significant pathways were selected to establish a metabolic pathway network according to their degree value, which allowed us to find the pathways vital to seed germination. Furthermore, 51 genes involved in transport, signaling pathway, development, lipid metabolism, defense response, nitrogen metabolism, and transcription regulation were analyzed by gene co

  8. Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour breads with added pea flour.

    PubMed

    Alasino, Maria C; Osella, Carlos A; De La Torre, Maria A; Sanchez, Hugo D

    2011-06-01

    Different amounts of sodium stearoyl lactylate (SSL) (X(1)) and azodicarbonamide (ADA) (X(2)) were analyzed to measure their effect on breadmaking using wheat flour with incorporation of pea flour (Pisum sativum) to the dough. The objective of the present work was to optimize the physical properties of dough (Y(1)Y(2)Y(3)Y(4)), the dough consistency during mixing (Y(5)Y(6)) and the baking performance (Y(7)Y(8)Y(9)). A central composite design and second-order models for Y(i) were employed. For dough physical properties and dough consistency during mixing, the best response was found when SSL varied between 0.5 and 1.5% and ADA between 110 and 170 ppm. For responses concerning the baking performance, better values for specific volume, crumb texture scores and bread score were obtained using SSL between 0.9 and 1.4% and ADA between 50 and 80 ppm. It is concluded that for baking with wheat flour replaced at about 10% with inactivated pea flour it should be advised to use SSL at levels close to 1% with ADA between 50 and 80 ppm.

  9. Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread.

    PubMed

    Surdyk, Nicolas; Rosén, Johan; Andersson, Roger; Aman, Per

    2004-04-07

    A repeatable procedure for studying the effects of internal and external factors on acrylamide content in yeast-leavened wheat bread has been developed. The dough contained wheat endosperm flour with a low content of precursors for acrylamide formation (asparagine and reducing sugars), dry yeast, salt, and water. The effects of asparagine and fructose, added to the dough, were studied in an experiment with a full factorial design. More than 99% of the acrylamide was found in the crust. Added asparagine dramatically increased the content of acrylamide in crusts dry matter (from about 80 microg/kg to between 600 and 6000 microg/kg) while added fructose did not influence the content. The effects of temperature and time of baking were studied in another experiment using a circumscribed central composite design. Mainly temperature (above 200 degrees C) but also time increased the acrylamide content in crust dry matter (from below 10 to 1900 microg/kg), and a significant interaction was found between these two factors. When baked at different conditions with the same ingredients, a highly significant relationship (P < 0.001) between color and acrylamide content in crust was found. Added asparagine, however, did not increase color, showing that mainly other amino compounds are involved in the browning reactions.

  10. Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake.

    PubMed

    Campbell, Lydia; Euston, Stephen R; Ahmed, Mohamed A

    2016-03-01

    This paper investigates the sensory acceptability and textural properties of leavened wheat bread and sponge cake fortified with cow protein isolates that had been denatured and glycated by thermal treatment. Defatted cowpea flour was prepared from cow pea beans and the protein isolate was prepared (CPI) and thermally denatured (DCPI). To prepare glycated cowpea protein isolate (GCPI) the cowpea flour slurry was heat treated before isolation of the protein. CPI was more susceptible to thermal denaturation than GCPI as determined by turbidity and sulphydryl groups resulting in greater loss of solubility. This is attributed to the higher glycation degree and higher carbohydrate content of GCPI as demonstrated by glycoprotein staining of SDS PAGE gels. Water absorption of bread dough was significantly enhanced by DCPI and to a larger extent GCPI compared to the control, resulting in softer texture. CPI resulted in significantly increased crumb hardness in baked bread than the control whereas DCPI or GCPI resulted in significantly softer crumb. Bread fortified with 4% DCPI or GCPI was similar to control as regards sensory and textural properties whereas 4% CPI was significantly different, limiting its inclusion level to 2%. There was a trend for higher sensory acceptability scores for GCPI containing bread compared DCPI. Whole egg was replaced by 20% by GCPI (3.5%) in sponge cake without affecting the sensory acceptability, whereas CPI and DCPI supplemented cakes were significantly different than the control.

  11. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.

    PubMed

    Bucsella, Blanka; Takács, Ágnes; Vizer, Viktoria; Schwendener, Urs; Tömösközi, Sándor

    2016-01-01

    Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 °C, 12 min) and hydrothermal (95 °C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties.

  12. Supplementation of alkaline phytase (Ds11) in whole-wheat bread reduces phytate content and improves mineral solubility.

    PubMed

    Park, Yun-Jong; Park, Jiwon; Park, Ki-Hwan; Oh, Byung-Chul; Auh, Joong-Hyuck

    2011-08-01

    In this study, alkaline phytase was added to whole-wheat bread and the phytate content and mineral profiles were compared to commercially available acidic phytase. At neutral pH, some phytate (approximately 20%) was degraded by endogenous phytase in wheat flour, while 40% of phytate was hydrolyzed by alkaline phytase DS11 and a 35% reduction was observed with acidic phytase. Most of the enzymatic activity occurred during the proofing stage, and the rate of reaction depended on pH. DS11 phytase effectively degraded the phytate level within a 30 min treatment at pH 7; however, at least 60 min was needed with acidic phytase to achieve the same hydrolysis level. Mineral profiles were also dramatically affected by the phytate reduction. The biggest increase was observed in Fe²⁺ by the phytase treatment. The Fe²⁺ content increased 10-fold at pH 7 and 8-fold at pH 5 with alkaline phytase DS11. Alkaline phytase DS11 was shown to be effective at phytate reduction in whole-wheat bread preparation. Additionally, phytate degradation enhanced the mineral availability of bread.

  13. Identification of genetic loci associated with ear-emergence in bread wheat.

    PubMed

    Kuchel, H; Hollamby, G; Langridge, P; Williams, K; Jefferies, S P

    2006-10-01

    A doubled haploid population constructed from a cross between the South Australian wheat cultivars 'Trident' and 'Molineux' was grown under winter field conditions, under field conditions over summer and under artificial light both with and without vernalisation. The duration from planting to ear-emergence was recorded and QTL associated with heading date were detected using a previously constructed genetic linkage map. Associations were shown with chromosomal regions syntenous to previously identified photoperiod (Ppd-B1) and vernalisation (Vrn-A1) sensitive loci. Additional QTL associated with time to heading were also identified on chromosomes 1A, 2A, 2B, 6D, 7A and 7B. Comparisons between the genetic associations observed under the different growing conditions allowed the majority of these loci to be classified as having either photoperiod-sensitive, vernalisation-sensitive or earliness per se actions. The identification of a photoperiod-sensitive QTL on chromosome 1A provides evidence for a wheat gene possibly homoeologous to Ppd-H2 previously identified on chromosome 1H of barley. The occurrence of a putative major gene for photoperiod sensitivity observed on chromosome 7A is presented. The combined additive effects at these loci accounted for more than half the phenotypic variance in the duration from planting to ear-emergence in this population. The possible role of these loci on the adaptation of wheat in Australia is discussed.

  14. Impact of the D genome and quantitative trait loci on quantitative traits in a spring durum by spring bread wheat cross

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Desirable agronomic traits are similar for common hexaploid (6X) bread wheat (Triticum aestivum, 2n = 6x = 42, genome, AABBDD) and tetraploid (4X) durum wheat (Triticum turgidum durum, 2n = 4x = 28, genome, AABB). However, they are genetically isolated from each other due to an unequal number of ge...

  15. Characterization of a Wheat Breeders' Array suitable for high-throughput SNP genotyping of global accessions of hexaploid bread wheat (Triticum aestivum).

    PubMed

    Allen, Alexandra M; Winfield, Mark O; Burridge, Amanda J; Downie, Rowena C; Benbow, Harriet R; Barker, Gary L A; Wilkinson, Paul A; Coghill, Jane; Waterfall, Christy; Davassi, Alessandro; Scopes, Geoff; Pirani, Ali; Webster, Teresa; Brew, Fiona; Bloor, Claire; Griffiths, Simon; Bentley, Alison R; Alda, Mark; Jack, Peter; Phillips, Andrew L; Edwards, Keith J

    2017-03-01

    Targeted selection and inbreeding have resulted in a lack of genetic diversity in elite hexaploid bread wheat accessions. Reduced diversity can be a limiting factor in the breeding of high yielding varieties and crucially can mean reduced resilience in the face of changing climate and resource pressures. Recent technological advances have enabled the development of molecular markers for use in the assessment and utilization of genetic diversity in hexaploid wheat. Starting with a large collection of 819 571 previously characterized wheat markers, here we describe the identification of 35 143 single nucleotide polymorphism-based markers, which are highly suited to the genotyping of elite hexaploid wheat accessions. To assess their suitability, the markers have been validated using a commercial high-density Affymetrix Axiom(®) genotyping array (the Wheat Breeders' Array), in a high-throughput 384 microplate configuration, to characterize a diverse global collection of wheat accessions including landraces and elite lines derived from commercial breeding communities. We demonstrate that the Wheat Breeders' Array is also suitable for generating high-density genetic maps of previously uncharacterized populations and for characterizing novel genetic diversity produced by mutagenesis. To facilitate the use of the array by the wheat community, the markers, the associated sequence and the genotype information have been made available through the interactive web site 'CerealsDB'.

  16. [Chromosomal localization of the speltoidy gene, introgressed into bread wheat from Aegilops speltoides Tausch., and its interaction with the Q gene of Triticum spelta L].

    PubMed

    Simonov, A V; Pshenichnikova, T A

    2012-11-01

    The differences between bread wheat (Triticum aestivum L.) and spelt (Triticum spelta L.) in the shape of the spike and threshing character are determined by the allelic status of one major Q gene, mapped to the long arm of chromosome 5A. This gene is a member of the APETALA2 family of transcription factors and plays an important role in domestication of wheat. In the present study, using monosomic analysis, we determined the chromosomal localization of the Q(S)gene, introgressed into bread wheat from Aegilops speltoides Tausch. and homoallelic to the Q gene. It was demonstrated that the Q(S) gene was located in chromosome 5A of the bread wheat line from the Arsenal collection. This gene conferred spike speltoidy in the line itself, as well as in its hybrids with bread wheat cultivars. The Q(S) gene dominated over the bread wheat Q gene and was equally effective in the homo-, hemi-, and heterozygous states. In hybrids between the introgression line and a number of spring spelt accessions, interaction between the Q and Q(S) genes was observed, manifested as the formation of superspeltoid spike.

  17. Sequencing chromosome 5D of Aegilops tauschii and comparison with its allopolyploid descendant bread wheat (Triticum aestivum).

    PubMed

    Akpinar, Bala A; Lucas, Stuart J; Vrána, Jan; Doležel, Jaroslav; Budak, Hikmet

    2015-08-01

    Flow cytometric sorting of individual chromosomes and chromosome-based sequencing reduces the complexity of large, repetitive Triticeae genomes. We flow-sorted chromosome 5D of Aegilops tauschii, the D genome donor of bread wheat and sequenced it by Roche 454 GS FLX platform to approximately 2.2x coverage. Repetitive sequences represent 81.09% of the survey sequences of this chromosome, and Class I retroelements are the prominent type, with a particular abundance of LTR/Gypsy superfamily. Nonrepetitive sequences were assembled to cover 17.76% of the total chromosome regions. Up to 6188 nonrepetitive gene loci were predicted to be encoded by the 5D chromosome. The numbers and chromosomal distribution patterns of tRNA genes suggest abundance in tRNA(L) (ys) and tRNA(M) (et) species, while the nonrepetitive assembly reveals tRNA(A) (la) species as the most abundant type. A comparative analysis of the genomic sequences of bread wheat and Aegilops chromosome 5D indicates conservation of gene content. Orthologous unique genes, matching Aegilops 5D sequences, numbered 3730 in barley, 5063 in Brachypodium, 4872 in sorghum and 4209 in rice. In this study, we provide a chromosome-specific view into the structure and organization of the 5D chromosome of Ae. tauschii, the D genome ancestor of bread wheat. This study contributes to our understanding of the chromosome-level evolution of the wheat genome and presents a valuable resource in wheat genomics due to the recent hybridization of Ae. tauschii genome with its tetraploid ancestor.

  18. SSR allelic diversity changes in 480 European bread wheat varieties released from 1840 to 2000.

    PubMed

    Roussel, V; Leisova, L; Exbrayat, F; Stehno, Z; Balfourier, F

    2005-06-01

    A sample of 480 bread wheat varieties originating from 15 European geographical areas and released from 1840 to 2000 were analysed with a set of 39 microsatellite markers. The total number of alleles ranged from 4 to 40, with an average of 16.4 alleles per locus. When seven successive periods of release were considered, the total number of alleles was quite stable until the 1960s, from which time it regularly decreased. Clustering analysis on Nei's distance matrix between these seven temporal groups showed a clear separation between groups of varieties registered before and after 1970. Analysis of qualitative variation over time in allelic composition of the accessions indicated that, on average, the more recent the European varieties, the more similar they were to each other. However, European accessions appear to be more differentiated as a function of their geographical origin than of their registration period. On average, western European countries (France, The Netherlands, Great Britain, Belgium) displayed a lower number of alleles than southeastern European countries (former Yugoslavia, Greece, Bulgaria, Romania, Hungary) and than the Mediterranean area (Italy, Spain and Portugal), which had a higher number. A hierarchical tree on Nei's distance matrix between the 15 geographical groups of accessions exhibited clear opposition between the geographical areas north and south of the arc formed by the Alps and the Carpathian mountains. These results suggest that diversity in European wheat accessions is not randomly distributed but can be explained both by temporal and geographical variation trends linked to breeding practices and agriculture policies in different countries.

  19. Green Manure Addition to Soil Increases Grain Zinc Concentration in Bread Wheat

    PubMed Central

    Aghili, Forough; Gamper, Hannes A.; Eikenberg, Jost; Khoshgoftarmanesh, Amir H.; Afyuni, Majid; Schulin, Rainer; Jansa, Jan; Frossard, Emmanuel

    2014-01-01

    Zinc (Zn) deficiency is a major problem for many people living on wheat-based diets. Here, we explored whether addition of green manure of red clover and sunflower to a calcareous soil or inoculating a non-indigenous arbuscular mycorrhizal fungal (AMF) strain may increase grain Zn concentration in bread wheat. For this purpose we performed a multifactorial pot experiment, in which the effects of two green manures (red clover, sunflower), ZnSO4 application, soil γ-irradiation (elimination of naturally occurring AMF), and AMF inoculation were tested. Both green manures were labeled with 65Zn radiotracer to record the Zn recoveries in the aboveground plant biomass. Application of ZnSO4 fertilizer increased grain Zn concentration from 20 to 39 mg Zn kg−1 and sole addition of green manure of sunflower to soil raised grain Zn concentration to 31 mg Zn kg−1. Adding the two together to soil increased grain Zn concentration even further to 54 mg Zn kg−1. Mixing green manure of sunflower to soil mobilized additional 48 µg Zn (kg soil)−1 for transfer to the aboveground plant biomass, compared to the total of 132 µg Zn (kg soil)−1 taken up from plain soil when neither green manure nor ZnSO4 were applied. Green manure amendments to soil also raised the DTPA-extractable Zn in soil. Inoculating a non-indigenous AMF did not increase plant Zn uptake. The study thus showed that organic matter amendments to soil can contribute to a better utilization of naturally stocked soil micronutrients, and thereby reduce any need for major external inputs. PMID:24999738

  20. Green manure addition to soil increases grain zinc concentration in bread wheat.

    PubMed

    Aghili, Forough; Gamper, Hannes A; Eikenberg, Jost; Khoshgoftarmanesh, Amir H; Afyuni, Majid; Schulin, Rainer; Jansa, Jan; Frossard, Emmanuel

    2014-01-01

    Zinc (Zn) deficiency is a major problem for many people living on wheat-based diets. Here, we explored whether addition of green manure of red clover and sunflower to a calcareous soil or inoculating a non-indigenous arbuscular mycorrhizal fungal (AMF) strain may increase grain Zn concentration in bread wheat. For this purpose we performed a multifactorial pot experiment, in which the effects of two green manures (red clover, sunflower), ZnSO4 application, soil γ-irradiation (elimination of naturally occurring AMF), and AMF inoculation were tested. Both green manures were labeled with 65Zn radiotracer to record the Zn recoveries in the aboveground plant biomass. Application of ZnSO4 fertilizer increased grain Zn concentration from 20 to 39 mg Zn kg-1 and sole addition of green manure of sunflower to soil raised grain Zn concentration to 31 mg Zn kg-1. Adding the two together to soil increased grain Zn concentration even further to 54 mg Zn kg-1. Mixing green manure of sunflower to soil mobilized additional 48 µg Zn (kg soil)-1 for transfer to the aboveground plant biomass, compared to the total of 132 µg Zn (kg soil)-1 taken up from plain soil when neither green manure nor ZnSO4 were applied. Green manure amendments to soil also raised the DTPA-extractable Zn in soil. Inoculating a non-indigenous AMF did not increase plant Zn uptake. The study thus showed that organic matter amendments to soil can contribute to a better utilization of naturally stocked soil micronutrients, and thereby reduce any need for major external inputs.

  1. Differential recovery of lupin proteins from the gluten matrix in lupin-wheat bread as revealed by mass spectrometry and two-dimensional electrophoresis.

    PubMed

    Islam, Shahidul; Ma, Wujun; Yan, Guijun; Gao, Liyan; Appels, Rudi

    2011-06-22

    Bread made from a mixture of wheat and lupin flour possesses a number of health benefits. The addition of lupin flour to wheat flour during breadmaking has major effects on bread properties. The present study investigated the lupin and wheat flour protein interactions during the breadmaking process including dough formation and baking by using proteomics research technologies including MS/MS to identify the proteins. Results revealed that qualitatively most proteins from both lupin and wheat flour remained unchanged after baking as per electrophoretic behavior, whereas some were incorporated into the bread gluten matrix and became unextractable. Most of the lupin α-conglutins could be readily extracted from the lupin-wheat bread even at low salt and nonreducing/nondenaturing extraction conditions. In contrast, most of the β-conglutins lost extractability, suggesting that they were trapped in the bread gluten matrix. The higher thermal stability of α-conglutins compared to β-conglutins is speculated to account for this difference.

  2. Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making.

    PubMed

    Rizzello, Carlo Giuseppe; Cassone, Angela; Coda, Rossana; Gobbetti, Marco

    2011-08-01

    This study aimed at investigating the antifungal activity of sourdough fermented (Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5) wheat germ (SFWG). Preliminarily, methanol and water/salt-soluble extracts from SFWG were assayed by agar diffusion towards Penicillium roqueforti DPPMAF1. As shown by hyphal radial growth rate, the water/salt-soluble extract showed the inhibition of various fungi isolated from bakeries. The antifungal activity was attributed to a mixture of organic acids and peptides which were synthesized during fermentation. Formic (24.7mM) acid showed the highest antifungal activity. Four peptides, having similarities with well known antifungal sequences, were identified and chemically synthesized. The minimal inhibitory concentration was 2.5-15.2mg/ml. Slices of bread made by addition of 4% (wt/wt) of freeze dried SFWG were packed in polyethylene bags and stored at room temperature. Slices did not show contamination by fungi until at least 28days of storage and behaved as the calcium propionate (0.3%, wt/wt).

  3. The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls

    PubMed Central

    Kurek, Marcin; Wyrwisz, Jarosław; Piwińska, Monika; Wierzbicka, Agnieszka

    2016-01-01

    Summary In response to the growing interest of modern society in functional food products, this study attempts to develop a bakery product with high dietary fibre content added in the form of an oat fibre powder. Oat fibre powder with particle sizes of 75 µm (OFP1) and 150 µm (OFP2) was used, substituting 4, 8, 12, 16 and 20% of the flour. The physical properties of the dough and the final bakery products were then measured. Results indicated that dough with added fibre had higher elasticity than the control group. The storage modulus values of dough with OFP1 most closely approximated those of the control group. The addition of OFP1 did not affect significantly the colour compared to the other samples. Increasing the proportion of oat fibre powder resulted in increased firmness, which was most prominent in wheat bread rolls with oat fibre powder of smaller particle sizes. The addition of oat fibre powder with smaller particles resulted in a product with the rheological and colour parameters that more closely resembled control sample. PMID:27904392

  4. Isolation and characterization of a bread wheat salinity responsive ERF transcription factor.

    PubMed

    Dong, Wei; Ai, Xinghui; Xu, Fei; Quan, Taiyong; Liu, Shuwei; Xia, Guangmin

    2012-12-10

    A screen conducted on both a suppression subtractive hybridization and a full length cDNA library made from a salinity tolerant bread wheat cultivar SR3 (Triticum aestivum cv. SR3) resulted in the recognition of TaERF4, a gene including both an AP2/ERF domain and a nuclear localization signal. The 982 bp TaERF4 cDNA comprised a 582 bp open reading frame, encoding a 193 residue polypeptide of molecular weight 20 kDa and calculated pI 8.48. A TaERF4-GFP fusion protein localized preferentially to the nuclei of Arabidopsis thaliana protoplasts. TaERF4 is a member of the B-1 group within the ERF sub-family and was not transactivatable in yeast. The presence of an ERF-associated amphiphilic repression (EAR) motif at its C-terminus suggests that TaERF4 is probably a transcription repressor. TaERF4 was inducible by exposure to salinity and osmotic stresses, but not to exogenously supplied abscisic acid (ABA). The heterologous constitutive expression of TaERF4 in Arabidopsis enhanced the level of sensitivity to salinity stress, possibly via the repression of tonoplast Na(+)/H(+) antiporter activity. There was no phenotype associated with the transgene's presence when plants were subjected to either osmotic stress or ABA treatment. TaERF4 appears to be a transcription repressor acting within the ABA-independent response to salinity stress.

  5. [Molecular marker mapping of the gene resistant to common bunt transferred from Aegilops cylindrica into bread wheat].

    PubMed

    Galaev, A V; Babaiants, L T; Sivolap, Iu M

    2006-01-01

    Introgression lines 5/55-91 and 378/2000 of bread wheat contain the gene of resistance to Tilletia caries (DC.) Tul. transferred from Aegilops cylindrica Host. Using bulked segregant analysis with ISSR and SSR PCR the lincage of microsatellite locus Xgwm 259 with the gene of common bunt resistance has been identified in F2 population of 378/2000 x Lutestens 23397. DNA mapping made it possible to localize this highly effective gene in the intercalary region of the long arm of wheat chromosome 1B at the distance of 7.6-8.5 cM of the microsatellite Xgwm 259 locus which thus can be used in wheat breeding for selection of genotype resistance to common bunt.

  6. Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread.

    PubMed

    Carrillo-Navas, H; Guadarrama-Lezama, A Y; Vernon-Carter, E J; García-Díaz, S; Reyes, I; Alvarez-Ramírez, J

    2016-11-01

    This work considered gelatinized wheat flour fraction with properties similar to hydrocolloid to enhance the strength of dough network by improving water retention and rheological characteristics. The gelatinized (90 °C) fraction of the wheat flour was incorporated in the dough formulation at different levels (5, 10, and 20% w/w). The effects of the gelatinized flour (GF) fraction on the dough rheology and thermal properties were studied. The incorporation of GF induced a moderate increase of dough viscoelasticity and reduced the freezing and melting enthalpies. On the other hand, the changes in bread textural properties brought by incorporation of GF were insignificant, indicating that the gelatinized fraction acted as a binder that enhanced water trapping in the structure. SEM images showed a more heterogeneous crumb microstructure (e.g., gas cells, porous, etc.) bread prepared using GF. Drying kinetics obtained from TGA indicated that the water diffusivity decreased with the incorporation of GF, which suggested that the bread had a compact microstructure.

  7. Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults.

    PubMed

    Kristensen, Mette; Jensen, Morten G; Riboldi, Giancarlo; Petronio, Michela; Bügel, Susanne; Toubro, Søren; Tetens, Inge; Astrup, Arne

    2010-02-01

    Wholegrain foods have received much attention in recent years, and have been proposed to play a role in energy regulation through lowering of postprandial glycemia and appetite. This randomized crossover single meal study in 16 young adults was conducted to test the effect of iso-caloric meals based on wholemeal wheat breads and pasta in comparison to similar refined wheat products on postprandial glycemia, appetite and ad libitum energy intake (EI). Test meals (50 g carbohydrates; 2MJ) consisted of refined wheat bread (RWB), wholegrain wheat bread (WWB), refined wheat pasta (RWP) and wholegrain wheat pasta (WWP) and were served after an overnight fast. Appetite ratings and blood glucose were assessed for 180 min after which an ad libitum lunch meal was served and EI measured. The 180 min glucose responses were similar for wholemeal and refined products, but pasta meals gave significantly lower glucose responses. Only RWP had a lower glycemic index compared to RWB. WWB, but not WWP, resulted in increased satiety and reduced hunger compared to RWB. Ad libitum EI did not differ. In conclusion, the results show that wholemeal breads increased satiety measures compared to their refined counterparts; however no significant effect on subsequent EI was observed.

  8. Variations of the sensory profile of durum wheat Altamura PDO (protected designation of origin) bread during staling.

    PubMed

    Pasqualone, Antonella; Summo, Carmine; Bilancia, Maria Teresa; Caponio, Francesco

    2007-04-01

    The typical sensory characteristics of Altamura PDO (protected designation of origin) bread are due to both the use of durum wheat remilled semolina and the prolonged sponge-dough method based on sourdough. In this paper the sensory properties of Altamura bread were evaluated during a period of 6 days from baking. A total number of 24 descriptors was considered. The obtained results indicated that during the whole storage period many of the desirable characters such as crust consistence, crumb elasticity, crumb cohesiveness, overall aroma, and sour aroma decreased, while the undesirable stale aroma and crumb consistence increased their intensity. In any case, after 4 days from the production crumb color, crumb grain, crumb elasticity, and crumb humidity did not vary significantly.

  9. Comprehensive Identification and Bread-Making Quality Evaluation of Common Wheat Somatic Variation Line AS208 on Glutenin Composition

    PubMed Central

    Du, Lipu; Cao, Xinyou; Zhang, Xiaoxiang; Zhou, Yang; Yan, Yueming; Ye, Xingguo

    2016-01-01

    High molecular weight glutenin subunits (HMW-GSs) are important seed storage proteins in wheat (Triticum aestivum) that determine wheat dough elasticity and processing quality. Clarification of the defined effectiveness of HMW-GSs is very important to breeding efforts aimed at improving wheat quality. To date, there have no report on the expression silencing and quality effects of 1Bx20 and 1By20 at the Glu-B1 locus in wheat. A wheat somatic variation line, AS208, in which both 1Bx20 and 1By20 at Glu-B1 locus were silenced, was developed recently in our laboratory. Evaluation of agronomic traits and seed storage proteins by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and reversed-phase high performance liquid chromatography (RP-HPLC) indicated that AS208 was highly similar to its parental cultivar Lunxuan987 (LX987), with the exception that the composition and expression of HMW-GSs was altered. The 1Bx20 and 1By20 in AS208 were further identified to be missing by polymerase chain reaction (PCR) and quantitative real-time RT-PCR (qRT-PCR) assays. Based on the PCR results for HMW-GS genes and their promoters in AS208 compared with LX987, 1Bx20 and 1By20 were speculated to be deleted in AS208 during in vitro culture. Quality analysis of this line with Mixograph, Farinograph, and Extensograph instruments, as well as analysis of bread-making quality traits, demonstrated that the lack of the genes encoding 1Bx20 and 1By20 caused various negative effects on dough processing and bread-making quality traits, including falling number, dough stability time, mixing tolerance index, crude protein values, wet gluten content, bread size, and internal cell structure. AS208 can potentially be used in the functional dissection of other HMW-GSs as a plant material with desirable genetic background, and in biscuit making industry as a high-quality weak gluten wheat source. PMID:26765256

  10. Prebiotic Content of Bread Prepared with Flour from Immature Wheat Grain and Selected Dextran-Producing Lactic Acid Bacteria

    PubMed Central

    Ventorino, Valeria; Cavella, Silvana; Fagnano, Massimo; Brugno, Rachele

    2013-01-01

    In the last few years the need to produce food with added value has fueled the search for new ingredients and health-promoting compounds. In particular, to improve the quality of bakery products with distinct nutritional properties, the identification of new raw materials, appropriate technologies, and specific microbial strains is necessary. In this study, different doughs were prepared, with 10% and 20% flour from immature wheat grain blended with type “0 America” wheat flour. Immature flour was obtained from durum wheat grains harvested 1 to 2 weeks after anthesis. Doughs were obtained by both the straight-dough and sourdough processes. Two selected exopolysaccharide-producing strains of lactic acid bacteria (LAB), Leuconostoc lactis A95 and Lactobacillus curvatus 69B2, were used as starters. Immature flour contained 2.21 g/100 g (dry weight) of fructo-oligosaccharides. Twenty percent immature flour in dough resulted in a shorter leavening time (4.23 ± 0.03 h) than with the control and dough with 10% immature flour. The total titratable acidity of sourdough with 20% immature flour was higher (12.75 ± 0.15 ml 0.1 N NaOH) than in the control and sourdough with 10% immature wheat flour (9.20 ml 0.1 N NaOH). Molecular analysis showed that all samples contained three LAB species identified as L. lactis, L. curvatus, and Pediococcus acidilactici. A larger amount of exopolysaccharide was found in sourdough obtained with 20% immature flour (5.33 ± 0.032 g/kg), positively influencing the exopolysaccharide content of the bread prepared by the sourdough process (1.70 ± 0.03 g/kg). The addition of 20% immature flour also led to a greater presence of fructo-oligosaccharides in the bread (900 mg/100 g dry weight), which improved its nutritional characteristics. While bread volume decreased as the concentration of immature wheat flour increased, its mechanical characteristics (stress at a strain of 30%) were the same in all samples obtained with different percentages

  11. Prebiotic content of bread prepared with flour from immature wheat grain and selected dextran-producing lactic acid bacteria.

    PubMed

    Pepe, Olimpia; Ventorino, Valeria; Cavella, Silvana; Fagnano, Massimo; Brugno, Rachele

    2013-06-01

    In the last few years the need to produce food with added value has fueled the search for new ingredients and health-promoting compounds. In particular, to improve the quality of bakery products with distinct nutritional properties, the identification of new raw materials, appropriate technologies, and specific microbial strains is necessary. In this study, different doughs were prepared, with 10% and 20% flour from immature wheat grain blended with type "0 America" wheat flour. Immature flour was obtained from durum wheat grains harvested 1 to 2 weeks after anthesis. Doughs were obtained by both the straight-dough and sourdough processes. Two selected exopolysaccharide-producing strains of lactic acid bacteria (LAB), Leuconostoc lactis A95 and Lactobacillus curvatus 69B2, were used as starters. Immature flour contained 2.21 g/100 g (dry weight) of fructo-oligosaccharides. Twenty percent immature flour in dough resulted in a shorter leavening time (4.23 ± 0.03 h) than with the control and dough with 10% immature flour. The total titratable acidity of sourdough with 20% immature flour was higher (12.75 ± 0.15 ml 0.1 N NaOH) than in the control and sourdough with 10% immature wheat flour (9.20 ml 0.1 N NaOH). Molecular analysis showed that all samples contained three LAB species identified as L. lactis, L. curvatus, and Pediococcus acidilactici. A larger amount of exopolysaccharide was found in sourdough obtained with 20% immature flour (5.33 ± 0.032 g/kg), positively influencing the exopolysaccharide content of the bread prepared by the sourdough process (1.70 ± 0.03 g/kg). The addition of 20% immature flour also led to a greater presence of fructo-oligosaccharides in the bread (900 mg/100 g dry weight), which improved its nutritional characteristics. While bread volume decreased as the concentration of immature wheat flour increased, its mechanical characteristics (stress at a strain of 30%) were the same in all samples obtained with different percentages of

  12. Effects of uniquely processed cowpea and plantain flours on wheat bread properties

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The effect of incorporating uniquely processed whole-seed cowpeas or plantain flours at 10 or 20 g/100 g in all-purpose flour on paste viscosity and bread-baking properties in model bread was determined. Flours from plantains processed as follows: unblanched plantains dried at 60 degrees C (PLC), so...

  13. Antioxidants, free radicals, storage proteins, puroindolines, and proteolytic activities in bread wheat (Triticum aestivum) seeds during accelerated aging.

    PubMed

    Calucci, Lucia; Capocchi, Antonella; Galleschi, Luciano; Ghiringhelli, Silvia; Pinzino, Calogero; Saviozzi, Franco; Zandomeneghi, Maurizio

    2004-06-30

    Seeds of bread wheat were incubated at 40 degrees C and 100% relative humidity for 0, 3, 4, 6, and 10 days. The effects of accelerated aging on seed germinability and some biochemical properties of flour (carotenoid, free radical, and protein contents and proteolytic activity) and gluten (free radical content and flexibility) were investigated. Seed germinability decreased during aging, resulting in seed death after 10 days. A progressive decrease of carotenoid content, in particular, lutein, was observed, prolonging the incubation, whereas the free radical content increased in both flour and gluten. A degradation of soluble and storage proteins was found, associated with a marked increase of proteolytic activity and a loss of viscoelastic properties of gluten. On the contrary, puroindolines were quite resistant to the treatment. The results are discussed in comparison with those previously obtained during accelerated aging of durum wheat seeds.

  14. The effects of breads containing similar amounts of phytate but different amounts of wheat bran on calcium, zinc and iron balance in man.

    PubMed

    Andersson, H; Nävert, B; Bingham, S A; Englyst, H N; Cummings, J H

    1983-11-01

    The capacity of wheat bran to impair mineral absorption independent of its phytate content was studied by metabolic balance studies in man. Three breads were prepared, equivalent to white, brown and wholemeal, by adding bran in different quantities to white flour. Calcium, iron, zinc and sodium phytate were added to the loaves to make the amounts equal in all breads. Six healthy volunteers were studied for three consecutive 24-d-periods during which they ate a controlled diet, typical of that normally consumed in the UK but with 200 g bread/d. Only the type of bread changed between each dietary period. The phytate contents (mmol) of 200 g of each of the breads after baking were: white 2.3, brown 2.1 and wholemeal 2.2; non-starch polysaccharide contents (g) were: white 3.3, brown 10.9 and wholemeal 18.7. The increased amount of bran in the breads increased stool output in the expected way but no change was seen in Ca, Zn and Fe balance. Blood levels of these minerals remained unchanged. It is concluded that wheat bran and, in particular, the cell-wall polysaccharides of bran, are unlikely to exert a significant effect on mineral absorption in man, in amounts customarily eaten, independently of the effect of phytate present in the bran.

  15. Comparison of Volatiles Profile and Contents of Trichothecenes Group B, Ergosterol, and ATP of Bread Wheat, Durum Wheat, and Triticale Grain Naturally Contaminated by Mycobiota

    PubMed Central

    Buśko, Maciej; Stuper, Kinga; Jeleń, Henryk; Góral, Tomasz; Chmielewski, Jarosław; Tyrakowska, Bożena; Perkowski, Juliusz

    2016-01-01

    In natural conditions cereals can be infested by pathogenic fungi. These can reduce the grain yield and quality by contamination with mycotoxins which are harmful for plants, animals, and humans. To date, performed studies of the compounds profile have allowed for the distinction of individual species of fungi. The aim of this study was to determine the profile of volatile compounds and trichothecenes of group B, ergosterol, adenosine triphosphate content carried out on a representative sample of 16 genotypes of related cereals: triticale, bread wheat, and durum wheat. Based on an analysis of volatile compounds by means of gas chromatography mass spectrometry and with the use of an electronic nose, volatile profiles for cereals were determined. Differentiation is presented at four levels through discriminant analysis, heatmaps, principal component analysis (PCA), and electronic nose maps. The statistical model was built by subsequent incorporation of chemical groups such as trichothecenes (GC/MS), fungal biomass indicators ergosterol (HPLC) and ATP (luminometric) and volatiles. The results of the discriminatory analyses showed that the volatile metabolites most markedly differentiated grain samples, among which were mainly: lilial, trichodiene, p-xylene. Electronic nose analysis made it possible to completely separate all the analyzed cereals based only on 100 ions from the 50–150 m/z range. The research carried out using chemometric analysis indicated significant differences in the volatile metabolites present in the grain of bread wheat, durum wheat and triticale. The end result of the performed analyses was a complete discrimination of the examined cereals based on the metabolites present in their grain. PMID:27597856

  16. Improvement of a headspace solid phase microextraction-gas chromatography/mass spectrometry method for the analysis of wheat bread volatile compounds.

    PubMed

    Raffo, Antonio; Carcea, Marina; Castagna, Claudia; Magrì, Andrea

    2015-08-07

    An improved method based on headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS) was proposed for the semi-quantitative determination of wheat bread volatile compounds isolated from both whole slice and crust samples. A DVB/CAR/PDMS fibre was used to extract volatiles from the headspace of a bread powdered sample dispersed in a sodium chloride (20%) aqueous solution and kept for 60min at 50°C under controlled stirring. Thirty-nine out of all the extracted volatiles were fully identified, whereas for 95 other volatiles a tentative identification was proposed, to give a complete as possible profile of wheat bread volatile compounds. The use of an array of ten structurally and physicochemically similar internal standards allowed to markedly improve method precision with respect to previous HS-SPME/GC-MS methods for bread volatiles. Good linearity of the method was verified for a selection of volatiles from several chemical groups by calibration with matrix-matched extraction solutions. This simple, rapid, precise and sensitive method could represent a valuable tool to obtain semi-quantitative information when investigating the influence of technological factors on volatiles formation in wheat bread and other bakery products.

  17. Map-based cloning of leaf rust resistance gene Lr21 from the large and polyploid genome of bread wheat.

    PubMed Central

    Huang, Li; Brooks, Steven A; Li, Wanlong; Fellers, John P; Trick, Harold N; Gill, Bikram S

    2003-01-01

    We report the map-based cloning of the leaf rust resistance gene Lr21, previously mapped to a gene-rich region at the distal end of chromosome arm 1DS of bread wheat (Triticum aestivum L.). Molecular cloning of Lr21 was facilitated by diploid/polyploid shuttle mapping strategy. Cloning of Lr21 was confirmed by genetic transformation and by a stably inherited resistance phenotype in transgenic plants. Lr21 spans 4318 bp and encodes a 1080-amino-acid protein containing a conserved nucleotide-binding site (NBS) domain, 13 imperfect leucine-rich repeats (LRRs), and a unique 151-amino-acid sequence missing from known NBS-LRR proteins at the N terminus. Fine-structure genetic analysis at the Lr21 locus detected a noncrossover (recombination without exchange of flanking markers) within a 1415-bp region resulting from either a gene conversion tract of at least 191 bp or a double crossover. The successful map-based cloning approach as demonstrated here now opens the door for cloning of many crop-specific agronomic traits located in the gene-rich regions of bread wheat. PMID:12807786

  18. Susceptibility of European bread and durum wheat cultivars to Tilletia indica

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Representative European wheat cultivars were tested under quarantine containment for their susceptibility to Tilletia indica, the cause of Karnal bunt (or partial bunt) of wheat. Fifteen winter, 15 spring wheat (Triticum aestivum) and 11 durum wheat cultivars (Triticum durum) were inoculated by ‘boo...

  19. Novel Structural and Functional Motifs in cellulose synthase (CesA) Genes of Bread Wheat (Triticum aestivum, L.)

    PubMed Central

    Kaur, Simerjeet; Dhugga, Kanwarpal S.; Gill, Kulvinder; Singh, Jaswinder

    2016-01-01

    Cellulose is the primary determinant of mechanical strength in plant tissues. Late-season lodging is inversely related to the amount of cellulose in a unit length of the stem. Wheat is the most widely grown of all the crops globally, yet information on its CesA gene family is limited. We have identified 22 CesA genes from bread wheat, which include homoeologs from each of the three genomes, and named them as TaCesAXA, TaCesAXB or TaCesAXD, where X denotes the gene number and the last suffix stands for the respective genome. Sequence analyses of the CESA proteins from wheat and their orthologs from barley, maize, rice, and several dicot species (Arabidopsis, beet, cotton, poplar, potato, rose gum and soybean) revealed motifs unique to monocots (Poales) or dicots. Novel structural motifs CQIC and SVICEXWFA were identified, which distinguished the CESAs involved in the formation of primary and secondary cell wall (PCW and SCW) in all the species. We also identified several new motifs specific to monocots or dicots. The conserved motifs identified in this study possibly play functional roles specific to PCW or SCW formation. The new insights from this study advance our knowledge about the structure, function and evolution of the CesA family in plants in general and wheat in particular. This information will be useful in improving culm strength to reduce lodging or alter wall composition to improve biofuel production. PMID:26771740

  20. Novel Structural and Functional Motifs in cellulose synthase (CesA) Genes of Bread Wheat (Triticum aestivum, L.).

    PubMed

    Kaur, Simerjeet; Dhugga, Kanwarpal S; Gill, Kulvinder; Singh, Jaswinder

    2016-01-01

    Cellulose is the primary determinant of mechanical strength in plant tissues. Late-season lodging is inversely related to the amount of cellulose in a unit length of the stem. Wheat is the most widely grown of all the crops globally, yet information on its CesA gene family is limited. We have identified 22 CesA genes from bread wheat, which include homoeologs from each of the three genomes, and named them as TaCesAXA, TaCesAXB or TaCesAXD, where X denotes the gene number and the last suffix stands for the respective genome. Sequence analyses of the CESA proteins from wheat and their orthologs from barley, maize, rice, and several dicot species (Arabidopsis, beet, cotton, poplar, potato, rose gum and soybean) revealed motifs unique to monocots (Poales) or dicots. Novel structural motifs CQIC and SVICEXWFA were identified, which distinguished the CESAs involved in the formation of primary and secondary cell wall (PCW and SCW) in all the species. We also identified several new motifs specific to monocots or dicots. The conserved motifs identified in this study possibly play functional roles specific to PCW or SCW formation. The new insights from this study advance our knowledge about the structure, function and evolution of the CesA family in plants in general and wheat in particular. This information will be useful in improving culm strength to reduce lodging or alter wall composition to improve biofuel production.

  1. Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: Spatial distribution and kinetic modeling of hardness and resilience.

    PubMed

    Amigo, José Manuel; Del Olmo Alvarez, Arantxa; Engelsen, Merete Møller; Lundkvist, Henrik; Engelsen, Søren Balling

    2016-10-01

    Bread staling is one of the most costly food deterioration processes. This study presents an in-depth, multivariate, statistical assessment of the differences in the staling process of white wheat bread as a function of storage time, usage of maltogenic α-amylases and spatial position in the loaf by texture measurements and non-linear fitting (Avrami). This study demonstrates the effects of anti-staling enzymes upon bread staling, where significant changes in the spatial staling kinetics occur. While the spatial development of staling is reduced in the outer crumb by anti-staling enzymes, the staling is retarded in the middle. The Avrami model suggests that this happens by two different competing mechanisms: one which increases the initial staling rate, and one which slows the convergence towards the limiting hardness. The two enzyme treated breads differed widely in early and ultimate resilience, despite the fact that they were adjusted to provide the same ultimate hardness.

  2. Effect of conventional milling on the nutritional value and antioxidant capacity of wheat types common in Ethiopia and a recovery attempt with bran supplementation in bread.

    PubMed

    Heshe, Genet Gebremedhin; Haki, Gulelat Desse; Woldegiorgis, Ashagrie Zewdu; Gemede, Habtamu Fekadu

    2016-07-01

    The effect of wheat flour refined milling on nutritional and antioxidant quality of hard and soft grown in Ethiopia was evaluated. Bread was prepared with the supplementation of the white wheat flour with different levels (0%, 10%, 20%, and 25%) of wheat bran. Whole (100% extraction) and white wheat (68% extraction) flours were analyzed for proximates, minerals, and antioxidants. Results indicated that at a low extraction rate (68%), the protein, fat, fiber, ash, iron, zinc, phosphorous, and antioxidant contents of the samples significantly (P < 0.05) decreased by milling. The TPC (total phenolic content) of the white wheat flours, which ranged from 3.34 to 3.49 mg GAE (gallic acid equivalent)/g, was significantly (P < 0.005) lower than those of the whole wheat flours, whose TPC ranged from 7.66 to 8.20 GAE/g). At 50 mg/mL, the DPPH (2-diphenyl-1-picrylhydrazyl) scavenging effect of the wheat extracts decreased in the order of soft whole, hard whole, soft white, and hard white wheat flour, which was 90.39, 89.89, 75.80, and 57.57%, respectively. Moreover, the proximate and mineral contents of the bran-supplemented breads increased significantly (P < 0.05) with the bran level of the bread, and the highest values (protein, 12.0 g/100 g; fat, 2.6 g/100 g; fiber, 2.5 g/100 g; ash, 3.3 g/100 g; iron, 4.8 mg/100 g and zinc, 2.33 mg/100 g) were found in 25% bran supplemented bread. The sensory evaluation of bread showed that all the supplementation levels had a mean score above 4 for all preferences on a 7- point hedonic scale. The results indicated that refined milling at 68% extraction significantly reduces the nutritional and antioxidant activity of the wheat flours. Bread of good nutritional and sensory qualities can be produced from 10% and 20% bran supplementations.

  3. Effects of oat and wheat bread consumption on lipid profile, blood sugar, and endothelial function in hypercholesterolemic patients: A randomized controlled clinical trial

    PubMed Central

    Momenizadeh, Amir; Heidari, Ramin; Sadeghi, Masoumeh; Tabesh, Faezeh; Ekramzadeh, Maryam; Haghighatian, Zahra; Golshahi, Jafar; Baseri, Mehdi

    2014-01-01

    BACKGROUND Increased lipid profile after each meal can disturb the endothelial function. The present study assessed the effects of bread supplemented with oat bran on serum lipids and endothelial dysfunction in patients with hypercholesterolemia. METHODS This clinical trial was conducted on 60 isolated hypercholesterolemic patients. The subjects were randomly allocated to either intervention (consuming at least five daily servings of oat bread with 6 g beta-glucan) or control (receiving at least five servings of wheat bread). Anthropometric indicators, fasting blood sugar and lipid profiles ere measured at baseline and after 6 weeks (in the end of the intervention). Endothelial function was assessed using flow-mediated dilation (FMD). Within the group and between group differences were investigated using paired t-test and Student’s t-test, respectively. RESULTS Oat bread consumption could significantly reduce total cholesterol (P = 0.029). A significant increase in baseline and after ischemia brachial artery diameters at the end of the study was seen. However, it did not have a significant effect on FMD (P = 0.825). In the control group, none of the measured indices had changed significantly at the end of the study. Finally, only the mean change of brachial artery diameter after ischemia and baseline brachial artery diameter were significantly higher in the intervention group than in the control group (P = 0.036 and P = 0.012 respectively). CONCLUSION Oat bread with beta-glucan could successfully reduce cholesterol levels. Furthermore, in this study oat bread did not reduce FMD more than wheat bread. Since hypercholesterolemia is a proven risk factor for endothelial dysfunction, hypercholesterolemic patients can hence be advised to eat oat bread. PMID:25477983

  4. Effect of ovary induction on bread wheat anther culture: ovary genotype and developmental stage, and candidate gene association

    PubMed Central

    Castillo, Ana M.; Sánchez-Díaz, Rosa A.; Vallés, María P.

    2015-01-01

    Ovary pre-conditioned medium and ovary co-culture increased the efficiency of green doubled haploid plant production in bread wheat anther culture. The positive effect of this medium led to a 6- and 11-fold increase in the numbers of embryos and green plants, respectively, having a greater effect on a medium-low responding cultivar. Ovary genotype and developmental stage significantly affected microspore embryogenesis. By the use of Caramba ovaries it was possible to reach a 2-fold increase in the number of embryos and green plants, and to decrease the rate of albinism. Mature ovaries from flowers containing microspores at a late binucleate stage raised the number of embryos and green plants by 25–46% as compared to immature ovaries (excised from flowers with microspores at a mid-late uninucleate stage). The highest numbers of embryos and green plants were produced when using mature Caramba ovaries. Ovaries from Galeón, Tigre, and Kilopondio cultivars successfully induced microspore embryogenesis at the same rate as Caramba ovaries. Moreover, Tigre ovaries raised the percentage of spontaneous chromosome doubling up to 71%. Attempts were made to identify molecular mechanisms associated to the inductive effect of the ovaries on microspore embryogenesis. The genes TAA1b, FLA26, and WALI6 associated to wheat microspore embryogenesis, the CGL1 gene involved in glycan biosynthesis or degradation, and the FER gene involved in the ovary signaling process were expressed and/or induced at different rates during ovary culture. The expression pattern of FLA26 and FER could be related to the differences between genotypes and developmental stages in the inductive effect of the ovary. Our results open opportunities for new approaches to increase bread wheat doubled haploid production by anther culture, and to identify the functional components of the ovary inductive effect on microspore embryogenesis. PMID:26150821

  5. Effect of ovary induction on bread wheat anther culture: ovary genotype and developmental stage, and candidate gene association.

    PubMed

    Castillo, Ana M; Sánchez-Díaz, Rosa A; Vallés, María P

    2015-01-01

    Ovary pre-conditioned medium and ovary co-culture increased the efficiency of green doubled haploid plant production in bread wheat anther culture. The positive effect of this medium led to a 6- and 11-fold increase in the numbers of embryos and green plants, respectively, having a greater effect on a medium-low responding cultivar. Ovary genotype and developmental stage significantly affected microspore embryogenesis. By the use of Caramba ovaries it was possible to reach a 2-fold increase in the number of embryos and green plants, and to decrease the rate of albinism. Mature ovaries from flowers containing microspores at a late binucleate stage raised the number of embryos and green plants by 25-46% as compared to immature ovaries (excised from flowers with microspores at a mid-late uninucleate stage). The highest numbers of embryos and green plants were produced when using mature Caramba ovaries. Ovaries from Galeón, Tigre, and Kilopondio cultivars successfully induced microspore embryogenesis at the same rate as Caramba ovaries. Moreover, Tigre ovaries raised the percentage of spontaneous chromosome doubling up to 71%. Attempts were made to identify molecular mechanisms associated to the inductive effect of the ovaries on microspore embryogenesis. The genes TAA1b, FLA26, and WALI6 associated to wheat microspore embryogenesis, the CGL1 gene involved in glycan biosynthesis or degradation, and the FER gene involved in the ovary signaling process were expressed and/or induced at different rates during ovary culture. The expression pattern of FLA26 and FER could be related to the differences between genotypes and developmental stages in the inductive effect of the ovary. Our results open opportunities for new approaches to increase bread wheat doubled haploid production by anther culture, and to identify the functional components of the ovary inductive effect on microspore embryogenesis.

  6. Electrophoretic analysis of the high-molecular-weight glutenin subunits of Triticum monococcum, T. urartu, and the A genome of bread wheat (T. aestivum).

    PubMed

    Waines, J G; Payne, P I

    1987-05-01

    The high molecular weight (HMW) subunit composition of glutenin was analysed by sodium dodecyl sulphate, polyacrylamide gel electrophoresis (SDS-PAGE) in the A genome of 497 diploid wheats and in 851 landraces of bread wheat. The material comprised 209 accessions of wild Triticum monococcum ssp. boeoticum from Greece, Turkey, Lebanon, Armenia, Iraq, and Iran; 132 accessions of the primitive domesticate T. monococcum ssp. monococcum from many different germplasm collections; one accession of free-threshing T. monococcum ssp. sinskajae; 155 accessions of wild T. urartu from Lebanon, Turkey, Armenia, Iraq, and Iran; and landraces of T. aestivum, mainly from the Mediterranean area and countries bordering on the Himalayan Mountains. Four novel HMW glutenin sub-units were discovered in the landraces of bread wheat, and the alleles that control them were designated Glu-Ald through Glu-Alg, respectively. The HMW subunits of T. monococcum ssp. boeoticum have a major, "x" subunit of slow mobility and several, less prominent, "y" subunits of greater mobility, all of which fall within the mobility range of HMW subunits reported for bread wheat. In T. monococcum ssp. monococcum the range of the banding patterns for HMW subunits was similar to that of ssp. boeoticum. However, two accessions, while containing "y" subunits were null for "x" subunits. The single accession of Triticum monococcum ssp. sinskajae had a banding pattern similar to that of most ssp. boeoticum and ssp. monococcum accessions. The HMW subunit banding patterns of T. urartu accessions were distinct from those of T. monococcum. All of them contained one major "x" and most contained one major "y" subunit. In the other accessions a "y" subunit was not expressed. The active genes for "y" subunits, if transferred to bread wheat, may be useful in improving bread-making quality.

  7. Effect of 25% Sodium Reduction on Sales of a Top-Selling Bread in Remote Indigenous Australian Community Stores: A Controlled Intervention Trial

    PubMed Central

    McMahon, Emma; Webster, Jacqui; Brimblecombe, Julie

    2017-01-01

    Reducing sodium in the food supply is key to achieving population salt targets, but maintaining sales is important to ensuring commercial viability and maximising clinical impact. We investigated whether 25% sodium reduction in a top-selling bread affected sales in 26 remote Indigenous community stores. After a 23-week baseline period, 11 control stores received the regular-salt bread (400 mg Na/100 g) and 15 intervention stores received the reduced-salt version (300 mg Na/100 g) for 12-weeks. Sales data were collected to examine difference between groups in change from baseline to follow-up (effect size) in sales (primary outcome) or sodium density, analysed using a mixed model. There was no significant effect on market share (−0.31%; 95% CI −0.68, 0.07; p = 0.11) or weekly dollars ($58; −149, 266; p = 0.58). Sodium density of all purchases was not significantly reduced (−8 mg Na/MJ; −18, 2; p = 0.14), but 25% reduction across all bread could significantly reduce sodium (−12; −23, −1; p = 0.03). We found 25% salt reduction in a top-selling bread did not affect sales in remote Indigenous community stores. If achieved across all breads, estimated salt intake in remote Indigenous Australian communities would be reduced by approximately 15% of the magnitude needed to achieve population salt targets, which could lead to significant health gains at the population-level. PMID:28264485

  8. Impact of amylases on biopolymer dynamics during storage of straight-dough wheat bread.

    PubMed

    Bosmans, Geertrui M; Lagrain, Bert; Fierens, Ellen; Delcour, Jan A

    2013-07-03

    When Bacillus stearothermophilus α-amylase (BStA), Pseudomonas saccharophila α-amylase (PSA), or Bacillus subtilis α-amylase (BSuA) was added to a bread recipe to impact bread firming, amylose crystal formation was facilitated, leading to lower initial crumb resilience. Bread loaves that best retained their quality were those obtained when BStA was used. The enzyme hindered formation of an extended starch network, resulting in less water immobilization and smaller changes in crumb firmness and resilience. BSuA led to extensive degradation of the starch network during bread storage with release of immobilized water, eventually resulting in partial structure collapse and poor crumb resilience. The most important effect of PSA was an increased bread volume, resulting in smaller changes in crumb firmness and resilience. A negative linear relation was found between NMR proton mobilities of water and biopolymers in the crumb and crumb firmness. The slope of that relation gave an indication of the strength of the starch network.

  9. Predictions of heading date in bread wheat (Triticum aestivum L.) using QTL-based parameters of an ecophysiological model.

    PubMed

    Bogard, Matthieu; Ravel, Catherine; Paux, Etienne; Bordes, Jacques; Balfourier, François; Chapman, Scott C; Le Gouis, Jacques; Allard, Vincent

    2014-11-01

    Prediction of wheat phenology facilitates the selection of cultivars with specific adaptations to a particular environment. However, while QTL analysis for heading date can identify major genes controlling phenology, the results are limited to the environments and genotypes tested. Moreover, while ecophysiological models allow accurate predictions in new environments, they may require substantial phenotypic data to parameterize each genotype. Also, the model parameters are rarely related to all underlying genes, and all the possible allelic combinations that could be obtained by breeding cannot be tested with models. In this study, a QTL-based model is proposed to predict heading date in bread wheat (Triticum aestivum L.). Two parameters of an ecophysiological model (V sat and P base , representing genotype vernalization requirements and photoperiod sensitivity, respectively) were optimized for 210 genotypes grown in 10 contrasting location × sowing date combinations. Multiple linear regression models predicting V sat and P base with 11 and 12 associated genetic markers accounted for 71 and 68% of the variance of these parameters, respectively. QTL-based V sat and P base estimates were able to predict heading date of an independent validation data set (88 genotypes in six location × sowing date combinations) with a root mean square error of prediction of 5 to 8.6 days, explaining 48 to 63% of the variation for heading date. The QTL-based model proposed in this study may be used for agronomic purposes and to assist breeders in suggesting locally adapted ideotypes for wheat phenology.

  10. [Effect of vernalization and red light illumination of seedlings of bread wheat (Triticum aestivum L.) on the temperature profile of the cAMP phosphodiesterase activity].

    PubMed

    Fedenko, E P; Koksharova, T A; Agamalova, S R; Beliaeva, E V

    2004-01-01

    Phenotypic manifestations of Vrn (vernalization) and Ppd (photoperiodism) genes responsible for transition of bread wheat Triticum aestivum L. to generative growth (flowering) are mutually related. Since the mechanism of phytochrome-induced photoperiodism involves the enzymes of cyclic adenosine monophosphate metabolism and phosphodiesterase in particular, we tested involvement of phosphodiesterase in the process of winter wheat vernalization and formation of flowering competence in alternate wheat requiring a long day but no vernalization for the transition to flowering. We studied temperature dependence of phosphodiesterase activity in vernalized and unvernalized winter wheat on the one hand and in etiolated and red light illuminated seedlings of alternate wheat on the other hand. Short-term experiments demonstrated that vernalization and red light illumination are similar to long day by the effect on the long-day plants. Both influences induced a pronounced inversion of the temperature profile of phosphodiesterase activity in the 28-45 degrees C range. We propose that phosphodiesterase is involved in vernalization processes and can serve as a sensor of low temperature in winter wheat. Changed temperature profile is a radical control mechanism of phosphodiesterase activity in response to the influences (red light and vernalizing temperatures) responsible for competence of various bread wheat forms for generative growth.

  11. Genetics of flowering time in bread wheat Triticum aestivum: complementary interaction between vernalization-insensitive and photoperiod-insensitive mutations imparts very early flowering habit to spring wheat.

    PubMed

    Kumar, Sushil; Sharma, Vishakha; Chaudhary, Swati; Tyagi, Anshika; Mishra, Poonam; Priyadarshini, Anupama; Singh, Anupam

    2012-01-01

    Time to flowering in the winter growth habit bread wheat is dependent on vernalization (exposure to cold conditions) and exposure to long days (photoperiod). Dominant Vrn-1 (Vrn-A1, Vrn-B1 and Vrn-D1) alleles are associated with vernalization independent spring growth habit. The semidominant Ppd-D1a mutation confers photoperiod-insensitivity or rapid flowering in wheat under short day and long day conditions. The objective of this study was to reveal the nature of interaction between Vrn-1 and Ppd-D1a mutations (active alleles of the respective genes vrn-1 and Ppd-D1b). Twelve Indian spring wheat cultivars and the spring wheat landrace Chinese Spring were characterized for their flowering times by seeding them every month for five years under natural field conditions in New Delhi. Near isogenic Vrn-1 Ppd-D1 and Vrn-1 Ppd-D1a lines constructed in two genetic backgrounds were also phenotyped for flowering time by seeding in two different seasons. The wheat lines of Vrn-A1a Vrn-B1 Vrn-D1 Ppd-D1a, Vrn-A1a Vrn-B1 Ppd-D1a and Vrn-A1a Vrn-D1 Ppd-D1a (or Vrn-1 Ppd-D1a) genotypes flowered several weeks earlier than that of Vrn-A1a Vrn-B1 Vrn-D1 Ppd-D1b, Vrn-A1b Ppd-D1b and Vrn-D1 Ppd-D1b (or Vrn-1 Ppd-D1b) genotypes. The flowering time phenotypes of the isogenic vernalization-insensitive lines confirmed that Ppd-D1a hastened flowering by several weeks. It was concluded that complementary interaction between Vrn-1 and Ppd-D1a active alleles imparted super/very-early flowering habit to spring wheats. The early and late flowering wheat varieties showed differences in flowering time between short day and long day conditions. The flowering time in Vrn-1 Ppd-D1a genotypes was hastened by higher temperatures under long day conditions. The ambient air temperature and photoperiod parameters for flowering in spring wheat were estimated at 25°C and 12 h, respectively.

  12. Impact of wheat bran derived arabinoxylanoligosaccharides and associated ferulic acid on dough and bread properties.

    PubMed

    Snelders, Jeroen; Dornez, Emmie; Delcour, Jan A; Courtin, Christophe M

    2014-07-23

    The impact of arabinoxylanoligosaccharides (AXOS) with varying bound or free ferulic acid (FA) content on dough and bread properties was studied in view of their prebiotic and antioxidant properties. AXOS with an FA content of 0.1-1.7% caused an increase in dough firmness with increasing AXOS concentration. AXOS with a high FA content (7.2%), on the contrary, resulted in an increase in dough extensibility and a decrease in resistance to extension, similar to that for free FA, when added in levels up to 2%. Higher levels resulted in unmanageable dough. A limited impact on dough gluten network formation was observed. These results suggest that for highly feruloylated AXOS, the FA-mediated dough softening supersedes the firming effect displayed by the carbohydrate moiety of AXOS. The impact of the different AXOS on bread volume, however, was minimal. Furthermore, AXOS in bread were not engaged in covalent cross-linking and significantly increased its antioxidant capacity.

  13. Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking.

    PubMed

    Valle-Algarra, F M; Mateo, E M; Medina, A; Mateo, F; Gimeno-Adelantado, J V; Jimenez, M

    2009-06-01

    Ochratoxin A (OTA) and type B trichothecenes are mycotoxins that occur frequently in cereals and thus can be found in cereal by-products such as bread. The aim of this work was to study the variation of the levels of OTA, deoxynivalenol (DON), 3-acetyldeoxynivalenol (3-ADON) and nivalenol (NIV) during the bread-making process. This was done by using wheat flour spiked with different levels of toxins. Mycotoxin levels were controlled after fermentation of the dough with yeasts (Saccharomyces cerevisiae) and after further baking at different temperature-time combinations. Analysis of variance (ANOVA) of the results showed a significant reduction in OTA level (p < 0.05) during fermentation of the dough. The reduction ranged between 29.8% and 33.5%, depending on the initial concentration of toxin in the flour. During this period, the level of the other mycotoxins studied was not modified. By contrast, in the baking phase there were significant changes in the levels of the four mycotoxins, although the reduction was similar under all the baking conditions. Considering all the temperature-time conditions tested, it can be concluded that during the baking period the average reduction of OTA, NIV, 3-ADON, and DON was 32.9%, 76.9%, 65.6%, and 47.9%, respectively.

  14. Manufacture of gluten-free specialty breads and confectionery products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    People suffering from celiac disease, wheat allergies or wheat intolerances require breads not containing any wheat or related cereals like rye and barley. The manufacture of these so-called gluten-free breads is not well understood and much less literature is available than on wheat breads. On the ...

  15. mlo-based powdery mildew resistance in hexaploid bread wheat generated by a non-transgenic TILLING approach.

    PubMed

    Acevedo-Garcia, Johanna; Spencer, David; Thieron, Hannah; Reinstädler, Anja; Hammond-Kosack, Kim; Phillips, Andrew L; Panstruga, Ralph

    2017-03-01

    Wheat is one of the most widely grown cereal crops in the world and is an important food grain source for humans. However, wheat yields can be reduced by many abiotic and biotic stress factors, including powdery mildew disease caused by Blumeria graminis f.sp. tritici (Bgt). Generating resistant varieties is thus a major effort in plant breeding. Here, we took advantage of the non-transgenic Targeting Induced Lesions IN Genomes (TILLING) technology to select partial loss-of-function alleles of TaMlo, the orthologue of the barley Mlo (Mildew resistance locus o) gene. Natural and induced loss-of-function alleles (mlo) of barley Mlo are known to confer durable broad-spectrum powdery mildew resistance, typically at the expense of pleiotropic phenotypes such as premature leaf senescence. We identified 16 missense mutations in the three wheat TaMlo homoeologues, TaMlo-A1, TaMlo-B1 and TaMlo-D1 that each lead to single amino acid exchanges. Using transient gene expression assays in barley single cells, we functionally analysed the different missense mutants and identified the most promising candidates affecting powdery mildew susceptibility. By stacking of selected mutant alleles we generated four independent lines with non-conservative mutations in each of the three TaMlo homoeologues. Homozygous triple mutant lines and surprisingly also some of the homozygous double mutant lines showed enhanced, yet incomplete, Bgt resistance without the occurrence of discernible pleiotropic phenotypes. These lines thus represent an important step towards the production of commercial non-transgenic, powdery mildew-resistant bread wheat varieties.

  16. A genome-wide analysis of the auxin/indole-3-acetic acid gene family in hexaploid bread wheat (Triticum aestivum L.).

    PubMed

    Qiao, Linyi; Zhang, Xiaojun; Han, Xiao; Zhang, Lei; Li, Xin; Zhan, Haixian; Ma, Jian; Luo, Peigao; Zhang, Wenping; Cui, Lei; Li, Xiaoyan; Chang, Zhijian

    2015-01-01

    The Auxin/indole-3-acetic acid (Aux/IAA) gene family plays key roles in the primary auxin-response process and controls a number of important traits in plants. However, the characteristics of the Aux/IAA gene family in hexaploid bread wheat (Triticum aestivum L.) have long been unknown. In this study, a comprehensive identification of the Aux/IAA gene family was performed using the latest draft genome sequence of the bread wheat "Chinese Spring." Thirty-four Aux/IAA genes were identified, 30 of which have duplicated genes on the A, B or D sub-genome, with a total of 84 Aux/IAA sequences. These predicted Aux/IAA genes were non-randomly distributed in all the wheat chromosomes except for chromosome 2D. The information of wheat Aux/IAA proteins is also described. Based on an analysis of phylogeny, expression and adaptive evolution, we prove that the Aux/IAA family in wheat has been replicated twice in the two allopolyploidization events of bread wheat, when the tandem duplication also occurred. The duplicated genes have undergone an evolutionary process of purifying selection, resulting in the high conservation of copy genes among sub-genomes and functional redundancy among several members of the TaIAA family. However, functional divergence probably existed in most TaIAA members due to the diversity of the functional domain and expression pattern. Our research provides useful information for further research into the function of Aux/IAA genes in wheat.

  17. Breads of Native cultures

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The sight and scent of a freshly baked loaf of bread has the romantic appeal that transcends all other culinary achievements of mankind! Bread, whether made of the flour of wheat, barley, rye, oats, millet, maize, sorghum, or rice, is a food enjoyed by people in all parts of the world. The virtually...

  18. Transformation of the US bread wheat Butte 86 and silencing of omega-5 gliadin genes

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Complex groups of proteins determine the unique functional properties of wheat flour and are sometimes responsible for food intolerances and allergies in individuals that consume wheat products. Transgenic approaches can be used to explore the functions of different flour proteins, but are limited t...

  19. Resistance to Ug99 stem rust in six bread wheat cultivars maps to chromosome 6DS

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Over 80% of wheat area worldwide is currently grown to varieties that are susceptible to the Ug99 race group of the stem rust fungus. Wheat lines Niini, Tinkio, Coni, Pfunye, Blouk and Ripper were resistant to Ug99 at the seedling and adult plant stages. We mapped stem rust resistance in populations...

  20. Postulation and mapping of seedling stripe rust resistance genes in Ethiopian bread wheat cultivars

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Stripe rust caused by Puccinia striiformis f. sp. tritici (Pst), is one of the most important diseases of wheat worldwide. In Ethiopia, grain yield loss in wheat cultivars ranges from 30 to 69%. The use of resistant cultivars is the most economical and environmentally friendly method of controlling ...

  1. Genetics of gliadins coded by the group 1 chromosomes in the high-quality bread wheat cultivar Neepawa.

    PubMed

    Dachkevitch, T; Redaelli, R; Biancardi, A M; Metakovsky, E V; Pogna, N E

    1993-04-01

    The inheritance and biochemical properties of gliadins controlled by the group 1 chromosomes of the high-quality bread wheat cultivar Neepawa were studied in the progeny of the cross Neepawa x Costantino by six different electrophoretic procedures. Chromosome 1B of Neepawa contains two gliadin loci, one (Gli-B1) coding for at least six ω- or γ-gliadins, the other (Gli-B3) controlling the synthesis of gliadin N6 only. The map distance between these loci was calculated as 22.1 cM. Amongst the chromosome 1A gliadins, three proteins are encoded at the Gli-A1 locus whereas polypeptides N14-N15-N16 are controlled by a remote locus which recombines with Gli-A1. Six other gliadins are controlled by a gene cluster at Gli-D1 on chromosome 1D. Canadian wheat cultivars sharing the Gli-B1 allele of Neepawa were found to differ in the presence or absence of gliadin N6. The electrophoretic mobilities of proteins N6 and N14-N15-N16 were unaffected by the addition of a reducing agent during two-dimensional sodium dodecyl sulphate polyacrylamid-gel electrophoresis, suggesting the absence of intra-chain disulphide bonds in their structure.

  2. Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads.

    PubMed

    Pontonio, Erica; Nionelli, Luana; Curiel, José Antonio; Sadeghi, Alireza; Di Cagno, Raffaella; Gobbetti, Marco; Rizzello, Carlo Giuseppe

    2015-05-01

    This study aimed at describing the main chemical and technology features of eight Iranian wheat flours collected from industrial and artisanal mills. Their suitability for bread making was investigated using autochthonous sourdough starters. Chemical analyses showed high concentration of fibers and ash, and technology aptitude for making breads. As shown through 2-DE analyses, gliadin and glutenin subunits were abundant and varied among the flours. According to the back slopping procedure, type I sourdoughs were prepared from Iranian flours, and lactic acid bacteria were typed and identified. Strains of Pediococcus pentosaceus, Weissella cibaria, Weissella confusa, and Leuconostoc citreum were the most abundant. Based on the kinetics of growth and acidification, quotient of fermentation and concentration of total free amino acids, lactic acid bacteria were selected and used as sourdough mixed starters for bread making. Compared to spontaneous fermentation, sourdoughs fermented with selected and mixed starters favored the increase of the concentrations of organic acids and total free amino acids, the most suitable quotient of fermentation, and the most intense phytase and antioxidant activities. Although the high concentration of fibers, selected and mixed starters improved the textural features of the breads. This study might had contribute to the exploitation of the potential of Iranian wheat flours and to extend the use of sourdough, showing positive technology, nutritional and, probably, economic repercussions.

  3. Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread.

    PubMed

    Bartkiene, Elena; Juodeikiene, Grazina; Vidmantiene, Daiva

    2012-09-01

    The use of soya and flaxseed flours fermented with Pediococcus acidilactici for wheat sourdough bread production was investigated. The protein digestibility, biogenic amine contents of soya and flaxseed sourdoughs, texture and sensory features of bread were studied. The fermentation with P. acidilactici significantly improved soya and flaxseed protein extraction and increased protein digestibility on an average by 13.5%. The concentrations of histamine (3.8 ± 2.3 and 4.0 ± 0.2 mg/kg), tyramine (4.6 ± 0.7 and 19.3 ± 1.8 mg/kg) and putrescine (66.4 ± 1.3 and 11.3 ± 3.0 mg/kg) do not present a health risk for consumers due to their relatively low levels in fermented plant products. The flaxseed sourdoughs influenced a 17.5% higher specific volume and a 4.6% lower crumb hardness of bread than those of soya sourdoughs, and did not disimprove sensory properties of bread. However, the fermented soya additives decreased acceptability of bread because of intensive taste and odour.

  4. Analysis of Quality-Related Parameters in Mature Kernels of Polygalacturonase Inhibiting Protein (PGIP) Transgenic Bread Wheat Infected with Fusarium graminearum.

    PubMed

    Masci, Stefania; Laino, Paolo; Janni, Michela; Botticella, Ermelinda; Di Carli, Mariasole; Benvenuto, Eugenio; Danieli, Pier Paolo; Lilley, Kathryn S; Lafiandra, Domenico; D'Ovidio, Renato

    2015-04-22

    Fusarium head blight, caused by the fungus Fusarium graminearum, has a detrimental effect on both productivity and qualitative properties of wheat. To evaluate its impact on wheat flour, we compared its effect on quality-related parameters between a transgenic bread wheat line expressing a bean polygalacturonase inhibiting protein (PGIP) and its control line. We have compared metabolic proteins, the amounts of gluten proteins and their relative ratios, starch content, yield, extent of pathogen contamination, and deoxynivalenol (DON) accumulation. These comparisons showed that Fusarium significantly decreases the amount of starch in infected control plants, but not in infected PGIP plants. The flour of PGIP plants contained also a lower amount of pathogen biomass and DON accumulation. Conversely, both gluten and metabolic proteins were not significantly influenced either by the transgene or by fungal infection. These results indicate that the transgenic PGIP expression reduces the level of infection, without changing significantly the wheat seed proteome and other quality-related parameters.

  5. An Evaluation of the Effects of the Australian Food and Health Dialogue Targets on the Sodium Content of Bread, Breakfast Cereals and Processed Meats

    PubMed Central

    Trevena, Helen; Neal, Bruce; Dunford, Elizabeth; Wu, Jason H. Y.

    2014-01-01

    The Australian Food and Health Dialogue set sodium reduction targets for three food categories (breads, ready-to-eat breakfast cereals and processed meats) to be achieved by December, 2013. Sodium levels for 1849 relevant packaged foods on the shelves of Australian supermarkets between 2010 and 2013 were examined. Changes in mean sodium content were assessed by linear mixed models, and the significance of differences in the proportion of products meeting targets was determined using chi-squared or McNemar’s tests. The mean sodium level of bread products fell from 454 to 415 mg/100 g (9% lower, p < 0.001), and the proportion reaching target rose from 42% to 67% (p < 0.005). The mean sodium content of breakfast cereals also fell substantially from 316 to 237 mg/100 g (25% lower, p < 0.001) over the study period. The decline in mean sodium content of bacon/ham/cured meats from 1215 to 1114 mg/100 g (8% lower, p = 0.001) was smaller, but associated with a rise in the proportion meeting the target from 28% to 47%. Declines in mean sodium content did not appreciably differ between companies that did and did not make public commitments to the targets. These data show that the Australian food industry can reduce salt levels of processed foods and provide a strong case for broadening and strengthening of the Food and Health Dialogue (FHD) process. PMID:25244369

  6. Genetic variability in anthocyanin composition and nutritional properties of blue, purple, and red bread (Triticum aestivum L.) and durum (Triticum turgidum L. ssp. turgidum convar. durum) wheats.

    PubMed

    Ficco, Donatella B M; De Simone, Vanessa; Colecchia, Salvatore A; Pecorella, Ivano; Platani, Cristiano; Nigro, Franca; Finocchiaro, Franca; Papa, Roberto; De Vita, Pasquale

    2014-08-27

    Renewed interest in breeding for high anthocyanins in wheat (Triticum ssp.) is due to their antioxidant potential. A collection of different pigmented wheats was used to investigate the stability of anthocyanins over three crop years. The data show higher anthocyanins in blue-aleurone bread wheat (Triticum aestivum L.), followed by purple- and red-pericarp durum wheat (Triticum turgidum L. ssp. turgidum convar. durum), using cyanidin 3-O-glucoside as standard. HPLC of the anthocyanin components shows five to eight major anthocyanins for blue wheat extracts, compared to three anthocyanins for purple and red wheats. Delphinidin 3-O-rutinoside, delphinidin 3-O-glucoside, and malvidin 3-O-glucoside are predominant in blue wheat, with cyanidin 3-O-glucoside, peonidin 3-O-galactoside, and malvidin 3-O-glucoside in purple wheat. Of the total anthocyanins, 40-70% remain to be structurally identified. The findings confirm the high heritability for anthocyanins, with small genotype × year effects, which will be useful for breeding purposes, to improve the antioxidant potential of cereal-based foods.

  7. Chromosome Specific Substitution Lines of Aegilops geniculata Alter Parameters of Bread Making Quality of Wheat

    PubMed Central

    Tsujimoto, Hisashi; Gupta, Raj Kumar; Kumar, Aman; Kaur, Navneet; Kumar, Rohit; Chunduri, Venkatesh; Sharma, Nand Kishor; Chawla, Meenakshi; Sharma, Saloni; Mundey, Jaspreet Kaur

    2016-01-01

    Wheat cultivars with wide introgression have strongly impacted global wheat production. Aegilops geniculata (MgUg) is an important wild relative with several useful traits that can be exploited for wheat improvement. Screening of Ae. geniculata addition lines indicated a negative effect of 1Ug and the positive effect of 1Mg chromosome on wheat dough strength. Negative effect of 1Ug is probably associated with variation in number and position of the tripeptide repeat motif in the high molecular weight glutenin (HMW-G) gene. To utilize the positive potential of 1Mg chromosome, three disomic substitution lines (DSLs) 1Mg(1A), 1Mg(1B) and 1Mg(1D) were created. These lines were characterized for morphological, cytogenetic properties and biochemical signatures using FISH, 1D-, 2D-PAGE and RP-HPLC. Contribution of wheat 1A, 1B and 1D chromosomes towards dough mixing and baking parameters, chapatti quality, Fe/Zn content and glume color were identified. Observed order of variation in the dough mixing and baking parameters {1Mg(1D) ≤wheat ≤1Mg(1B) ≤1Mg(1A)} indicated that chromosome specific introgression is desirable for best utilization of wild species’ potential. PMID:27755540

  8. Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread

    PubMed Central

    Lavecchia, Anna; Gramaglia, Valerio; Gobbetti, Marco

    2015-01-01

    In order to identify antifungal compounds from natural sources to be used as ingredients in the bakery industry, water/salt-soluble extracts (WSE) from different legume flour hydrolysates obtained by the use of a fungal protease were assayed against Penicillium roqueforti DPPMAF1. The agar diffusion assays allowed the selection of the pea (Pisum sativum) hydrolysate as the most active. As shown by the hyphal radial growth rate, the WSE had inhibitory activity towards several fungi isolated from bakeries. The MIC of the WSE was 9.0 mg/ml. Fungal inhibition was slightly affected by heating and variations in pH. The antifungal activity was attributed to three native proteins (pea defensins 1 and 2 and a nonspecific lipid transfer protein [nsLTP]) and a mixture of peptides released during hydrolysis. The three proteins have been reported previously as components of the defense system of the plant. Five peptides were purified from WSE and were identified as sequences encrypted in leginsulin A, vicilin, provicilin, and the nsLTP. To confirm antifungal activity, the peptides were chemically synthesized and tested. Freeze-dried WSE were used as ingredients in leavened baked goods. In particular, breads made by the addition of 1.6% (wt/wt) of the extract and fermented by baker's yeast or sourdough were characterized for their main chemical, structural, and sensory features, packed in polyethylene bags, stored at room temperature, and compared to controls prepared without pea hydrolysate. Artificially inoculated slices of a bread containing the WSE did not show contamination by fungi until at least 21 days of storage and behaved like the bread prepared with calcium propionate (0.3%, wt/wt). PMID:25862230

  9. The Expression of TaRca2-α Gene Associated with Net Photosynthesis Rate, Biomass and Grain Yield in Bread Wheat (Triticum aestivum L.) under Field Conditions

    PubMed Central

    Saeed, Iqbal; Bachir, Daoura Goudia; Chen, Liang; Hu, Yin-Gang

    2016-01-01

    Improvement in activation of Rubisco by Rubisco activase can potentially enhance CO2 assimilation and photosynthetic efficiency in plants. The three homoeologous copies of TaRca2-α were identified on chromosomes 4AL, 4BS and 4DS (TaRca2-α-4AL, TaRca2-α-4BS, and TaRca2-α-4DS) in bread wheat. Expression patterns of the three copies at heading (Z55), anthesis (Z67) and grain-filling (Z73) stages were investigated through qRT-PCR analyses in a panel of 59 bread wheat genotypes and their effects on net photosynthesis rate (Pn), biomass plant-1 (BMPP) and grain yield plant-1 (GYPP) were further explored. Different but similar expression patterns were observed for the three copies of TaRca2-α at the three growth stages with highest expression at grain-filling stage. TaRca2-α-4BS expressed higher at the three stages than TaRca2-α-4AL and TaRca2-α-4DS. The 59 genotypes could be clustered into three groups as high (7 genotypes), intermediate (41 genotypes) and low (11 genotypes) expression based on the expression of the three copies of TaRca2-α at three growth stages. Significant variations (P<0.01) were observed among the three groups of bread wheat genotypes for Pn, BMPP and GYPP. Generally, the genotypes with higher TaRca2-α expression also showed higher values for Pn, BMPP and GYPP. The expressions of the three copies of TaRca2-α at heading, anthesis and grain-filling stages were positively correlated with Pn, BMPP and GYPP (P<0.01) with stronger association for TaRca2-α-4BS at grain-filling stage. These results revealed that the expression of TaRca2-α contribute substantially to Pn, BMPP and GYPP, and suggested that manipulating TaRca-α expression may efficiently improve Pn, BMPP and GYPP in bread wheat and detecting TaRca-α expression levels with emphasis on TaRca2-α-4BS may be a positive strategy for selection in improving photosynthetic efficiency and grain yield of bread wheat. PMID:27548477

  10. Role of Livelihood Capital in Reducing Climatic Vulnerability: Insights of Australian Wheat from 1990-2010.

    PubMed

    Huai, Jianjun

    2016-01-01

    In many agricultural countries, development of rural livelihood through increasing capital is a major regional policy to adapt to climate change. However, the role of livelihood capital in reducing climatic vulnerability is uncertain. This study assesses vulnerability and identifies the effects of common capital indicators on it, using Australian wheat as an example. We calculate exposure (a climate index) and sensitivity (a wheat failure index) to measure vulnerability and classify the resilient and sensitive cases, and express adaptive capacity through financial, human, natural, physical, and social capital indicators for 12 regions in the Australian wheat-sheep production zone from 1991-2010. We identify relationships between 12 indicators of five types of capital and vulnerability with t-tests and six logistic models considering the capital indicator itself, its first-order lag and its square as dependent variables to test the hypothesis that a high level of each capital metric results in low vulnerability. Through differing adaptive capacities between resilient and sensitive groups, we found that only four of the 12 (e.g., the access to finance, cash income level, total crop gross revenues, and family share of farm income) relate to vulnerability, which challenges the hypothesis that increasing capital reduces vulnerability. We conclude that further empirical reexaminations are required to test the relationships between capital measures and vulnerability under the sustainable livelihood framework (SLF).

  11. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Steamed bread is a popular staple in Asia with different flour quality requirements from pan bread. Little is known about how glutenin characteristics affect steamed bread quality. This work investigated how deletions of high molecular weight glutenin subunits (HMW-GS) influence gluten properties an...

  12. Whole-genome profiling and shotgun sequencing delivers an anchored, gene-decorated, physical map assembly of bread wheat chromosome 6A.

    PubMed

    Poursarebani, Naser; Nussbaumer, Thomas; Simková, Hana; Safář, Jan; Witsenboer, Hanneke; van Oeveren, Jan; Doležel, Jaroslav; Mayer, Klaus F X; Stein, Nils; Schnurbusch, Thorsten

    2014-07-01

    Bread wheat (Triticum aestivum L.) is the most important staple food crop for 35% of the world's population. International efforts are underway to facilitate an increase in wheat production, of which the International Wheat Genome Sequencing Consortium (IWGSC) plays an important role. As part of this effort, we have developed a sequence-based physical map of wheat chromosome 6A using whole-genome profiling (WGP™). The bacterial artificial chromosome (BAC) contig assembly tools fingerprinted contig (fpc) and linear topological contig (ltc) were used and their contig assemblies were compared. A detailed investigation of the contigs structure revealed that ltc created a highly robust assembly compared with those formed by fpc. The ltc assemblies contained 1217 contigs for the short arm and 1113 contigs for the long arm, with an L50 of 1 Mb. To facilitate in silico anchoring, WGP™ tags underlying BAC contigs were extended by wheat and wheat progenitor genome sequence information. Sequence data were used for in silico anchoring against genetic markers with known sequences, of which almost 79% of the physical map could be anchored. Moreover, the assigned sequence information led to the 'decoration' of the respective physical map with 3359 anchored genes. Thus, this robust and genetically anchored physical map will serve as a framework for the sequencing of wheat chromosome 6A, and is of immediate use for map-based isolation of agronomically important genes/quantitative trait loci located on this chromosome.

  13. Down-Regulating γ-Gliadins in Bread Wheat Leads to Non-Specific Increases in Other Gluten Proteins and Has No Major Effect on Dough Gluten Strength

    PubMed Central

    Pistón, Fernando; Gil-Humanes, Javier; Rodríguez-Quijano, Marta; Barro, Francisco

    2011-01-01

    Background Gliadins are a major component of gluten proteins but their role in the mixing of dough is not well understood because their contribution to wheat flour functional properties are not as clear as for the glutenin fraction. Methodology/Principal Findings Transgenic lines of bread wheat with γ-gliadins suppressed by RNAi are reported. The effects on the gluten protein composition and on technological properties of flour were analyzed by RP-HPLC, by sodium dodecyl sulfate sedimentation (SDSS) test and by Mixograph analysis. The silencing of γ-gliadins by RNAi in wheat lines results in an increase in content of all other gluten proteins. Despite the gluten proteins compensation, in silico analysis of amino acid content showed no difference in the γ-gliadins silenced lines. The SDSS test and Mixograph parameters were slightly affected by the suppression of γ-gliadins. Conclusions/Significance Therefore, it is concluded that γ-gliadins do not have an essential functional contribution to the bread-making quality of wheat dough, and their role can be replaced by other gluten proteins. PMID:21935456

  14. Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI).

    PubMed

    Li, Juan; Kang, Ji; Wang, Li; Li, Zhen; Wang, Ren; Chen, Zheng Xing; Hou, Gary G

    2012-07-04

    A new method, a magnetic resonance imaging (MRI) technique characterized by T(2) relaxation time, was developed to study the water migration mechanism between arabinoxylan (AX) gels and gluten matrix in a whole wheat dough (WWD) system prepared from whole wheat flour (WWF) of different particle sizes. The water sequestration of AX gels in wheat bran was verified by the bran fortification test. The evaluations of baking quality of whole wheat bread (WWB) made from WWF with different particle sizes were performed by using SEM, FT-IR, and RP-HPLC techniques. Results showed that the WWB made from WWF of average particle size of 96.99 μm had better baking quality than those of the breads made from WWF of two other particle sizes, 50.21 and 235.40 μm. T(2) relaxation time testing indicated that the decreased particle size of WWF increased the water absorption of AX gels, which led to water migration from the gluten network to the AX gels and resulted in inferior baking quality of WWB.

  15. Impact of bran components on the quality of whole wheat bread

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Whole grains contain components, such as dietary fiber, starch, fat, antioxidant nutrients, minerals, vitamin, lignans, and phenolic compounds, which are beneficial to human health. Most of the beneficial components are found in the germ and bran as part of a wheat kernel, which are reduced in the ...

  16. Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours.

    PubMed

    Bakare, Adegoke H; Osundahunsi, Oluwatooyin F; Olusanya, Joseph O

    2016-07-01

    The rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05-40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properties of loaves produced under laboratory and industrial conditions were analyzed with t-test, whereas ANOVA was used for other analyses. Peak and final viscosities in the composite blends (CB) ranged from 109.20 to 114.06 RVU and 111.86 to 134.40 RVU, respectively. Dough stability decreased from 9.15 to 0.78 min, whereas farinograph water absorption increased 59.7-65.9%. Alveograph curve configuration ratio increased from 1.27 to 7.39, whereas specific volume (Spv) of the loaves decreased from 2.96 to 1.32 cm(3)/g. The Spv of WF loaves were not significantly different (P > 0.05) from that of the 5% CB, whereas production conditions had no significant effects on absorbed water (t = 0.532, df = 18 P = 0.3005), weight loss during baking (t = 0.865, df = 18, P = 0.199), and Spv (t = 0.828, df = 14.17, P = 0.211). The sensory qualities of the 5% blend were not significantly different from the WF.

  17. Diversity trends in bread wheat in Italy during the 20th century assessed by traditional and multivariate approaches.

    PubMed

    Ormoli, Leonardo; Costa, Corrado; Negri, Stefano; Perenzin, Maurizio; Vaccino, Patrizia

    2015-02-25

    A collection of 157 Triticum aestivum accessions, representative of wheat breeding in Italy during the 20(th) century, was assembled to describe the evolutionary trends of cultivated varieties throughout this period. The lines were cultivated in Italy, in two locations, over two growing seasons, and evaluated for several agronomical, morphological and qualitative traits. Analyses were conducted using the most common univariate approach on individual plant traits coupled with a correspondance multivariate approach. ANOVA showed a clear trend from old to new varieties, leading towards earliness, plant height reduction and denser spikes with smaller seeds. The average protein content gradually decreased over time; however this trend did not affect bread-making quality, because it was counterbalanced by a gradual increase of SDS sedimentation volume, achieved by the incorporation of favourable alleles into recent cultivars. Correspondence analysis allowed an overall view of the breeding activity. A clear-cut separation was observed between ancient lines and all the others, matched with a two-step gradient, the first, corresponding roughly to the period 1920-1940, which can be ascribed mostly to genetics, the second, from the 40s onward, which can be ascribed also to the farming practice innovations, such as improvement of mechanical devices and optimised use of fertilizers.

  18. Multi-trait evolution of farmer varieties of bread wheat after cultivation in contrasting organic farming systems in Europe.

    PubMed

    Dawson, J C; Serpolay, E; Giuliano, S; Schermann, N; Galic, N; Chable, V; Goldringer, I

    2012-03-01

    Because of the lack of varieties for organic agriculture, associations of organic farmers in several European countries have begun cultivating landraces and historic varieties, effectively practicing in situ conservation of agricultural biodiversity. To promote agrobiodiversity conservation, a special list for "conservation varieties" was implemented in 2008 by the EU because for any exchange and marketing of seeds in the EU, a variety must be registered in an official catalog. Our study aimed at improving knowledge on the phenotypic diversity and evolution of such varieties when cultivated on organic farms in Europe, in order to better define their specific characteristics and the implications for the registration process. We assessed multi-trait phenotypic evolution in eight European landraces and historic varieties of bread wheat and in two pureline variety checks, each grown by eight organic farmers over 2 years and then evaluated in a common garden experiment at an organic research farm. Measurements on each farmer's version of each variety included several standard evaluation criteria for assessing distinctness, uniformity and stability for variety registration. Significant phenotypic differentiation was found among farmers' versions of each variety. Some varieties showed considerable variation among versions while others showed fewer phenotypic changes, even in comparison to the two checks. Although farmers' variety would not satisfy uniformity or stability criteria as defined in the catalog evaluation requirements, each variety remained distinct when assessed using multivariate analysis. The amount of differentiation may be related to the initial genetic diversity within landraces and historic varieties.

  19. Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations.

    PubMed

    Struyf, Nore; Laurent, Jitka; Lefevere, Bianca; Verspreet, Joran; Verstrepen, Kevin J; Courtin, Christophe M

    2017-03-01

    It is generally believed that maltose drives yeast-mediated bread dough fermentation. The relative importance of fructose and glucose, released from wheat fructan and sucrose by invertase, compared to maltose is, however, not documented. This is surprising given the preference of yeast for glucose and fructose over maltose. This study revealed that, after 2h fermentation of wheat flour dough, about 44% of the sugars consumed were generated by invertase-mediated degradation of fructan, raffinose and sucrose. The other 56% were generated by amylases. In whole meal dough, 70% of the sugars consumed were released by invertase activity. Invertase-mediated sugar release seems to be crucial during the first hour of fermentation, while amylase-mediated sugar release was predominant in the later stages of fermentation, which explains why higher amylolytic activity prolonged the productive fermentation time only. These results illustrate the importance of wheat fructan and sucrose content and their degradation for dough fermentations.

  20. Identification of genes bordering breakpoints of the pericentric inversions on 2B, 4B, and 5A in bread wheat (Triticum aestivum L.).

    PubMed

    Ma, Jian; Gao, Shang; Stiller, Jiri; Jiang, Qian-Tao; Lan, Xiu-Jin; Liu, Ya-Xi; Pu, Zhi-En; Wang, Jirui; Wei, Yuming; Zheng, You-Liang

    2015-08-01

    Chromosome translocation is an important driving force in shaping genomes during evolution. Detailed knowledge of chromosome translocations in a given species and its close relatives should increase the efficiency and precision of chromosome engineering in crop improvement. To identify genes flanking the breakpoints of translocations and inversions as a step toward identifying breakpoints in bread wheat, we systematically analysed genes in the Brachypodium genome against wheat survey sequences and bin-mapped ESTs (expressed sequence tags) derived from the hexaploid wheat genotype 'Chinese Spring'. In addition to those well-known translocations between group 4, 5, and 7 chromosomes, this analysis identified genes flanking the three pericentric inversions on chromosomes 2B, 4B, and 5A. However, numerous chromosomal rearrangements reported in early studies could not be confirmed. The genes flanking the breakpoints reported in this study are valuable for isolating these breakpoints.

  1. Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads.

    PubMed

    Giuseppe Rizzello, Carlo; Coda, Rossana; De Angelis, Maria; Di Cagno, Raffaella; Carnevali, Paola; Gobbetti, Marco

    2009-05-31

    This study aimed at investigating the use of the water-soluble extract of amaranth seeds for extending the shelf-life of gluten-free and wheat flour breads. The antifungal activity of the amaranth water-soluble extract was shown by agar diffusion, conidia germination and dry biomass assays, using Penicillium roqueforti DPPMAF1 as the indicator fungus. The crude water-soluble extract had minimal inhibitory concentration (MIC) of 5 mg of peptides/ml and showed inhibition towards a large number of fungal species isolated from bakeries. Four novel antifungal peptides, encrypted in amaranth agglutinin sequences, were identified from the water-soluble extract by nano-Liquid Chromatography-Electrospray Ionisation-Mass Spectra/Mass Spectra (nano-LC-ESI-MS/MS). The water-soluble extract of amaranth was used as an ingredient for the manufacture of gluten-free and wheat flour breads and the inhibitory activity was confirmed during long-term shelf-life under pilot plant conditions. The effect of the water-soluble extract on gluten-free bread rheology and sensory properties was also shown.

  2. Myo-inositol hexakisphosphate degradation by Bifidobacterium pseudocatenulatum ATCC 27919 improves mineral availability of high fibre rye-wheat sour bread.

    PubMed

    García-Mantrana, Izaskun; Monedero, Vicente; Haros, Monika

    2015-07-01

    The goal of this investigation was to develop baking products using Bifidobacterium pseudocatenulatum ATCC27919, a phytase producer, as a starter in sourdough for the production of whole rye-wheat mixed bread. This Bifidobacterium strain contributed to myo-inositol hexakisphosphate (phytate) hydrolysis, resulting in breads with higher mineral availability as was predicted by the phytate/mineral molar ratios, which remained below the inhibitory threshold values for Ca and Zn intestinal absorption. The products with sourdough showed similar technological quality as their homologous without sourdough, with levels of acetic and d/l lactic acids in dough and bread baking significantly higher with the use of sourdough. The overall acceptability scores showed that breads with 25% of whole rye flour were highly accepted regardless of the inclusion of sourdough. This work emphasises that the in situ production of phytase during fermentation by GRAS/QPS microorganisms constitutes a strategy which is particularly appropriate for reducing the phytate contents in products for human consumption.

  3. Short, natural, and extended photoperiod response in BC2F4 lines of bread wheat with different photoperiod-1 (Ppd-1) alleles.

    PubMed

    Bentley, A R; Horsnell, R; Werner, C P; Turner, A S; Rose, G A; Bedard, C; Howell, P; Wilhelm, E P; Mackay, I J; Howells, R M; Greenland, A; Laurie, D A; Gosman, N

    2013-04-01

    Flowering is a critical period in the life cycle of flowering plant species, resulting in an irreversible commitment of significant resources. Wheat is photoperiod sensitive, flowering only when daylength surpasses a critical length; however, photoperiod insensitivity (PI) has been selected by plant breeders for >40 years to enhance yield in certain environments. Control of flowering time has been greatly facilitated by the development of molecular markers for the Photoperiod-1 (Ppd-1) homeoloci, on the group 2 chromosomes. In the current study, an allelic series of BC2F4 lines in the winter wheat cultivars 'Robigus' and 'Alchemy' was developed to elucidate the influence on flowering of eight gene variants from the B- and D-genomes of bread wheat and the A-genome of durum wheat. Allele effects were tested in short, natural, and extended photoperiods in the field and controlled environments. Across genetic background and treatment, the D-genome PI allele, Ppd-D1a, had a more potent effect on reducing flowering time than Ppd-B1a. However, there was significant donor allele effect for both Ppd-D1a and Ppd-B1a, suggesting the presence of linked modifier genes and/or additional sources of latent sensitivity. Development of Ppd-A1a BC2F4 lines derived from synthetic hexaploid wheat provided an opportunity to compare directly the flowering time effect of the A-genome allele from durum with the B- and D-genome variants from bread wheat for the first time. Analyses indicated that the reducing effect of Ppd-A1a is comparable with that of Ppd-D1a, confirming it as a useful alternative source of PI.

  4. Validation of a 1DL earliness per se (eps) flowering QTL in bread wheat (Triticum aestivum).

    PubMed

    Zikhali, Meluleki; Leverington-Waite, Michelle; Fish, Lesley; Simmonds, James; Orford, Simon; Wingen, Luzie U; Goram, Richard; Gosman, Nick; Bentley, Alison; Griffiths, Simon

    2014-01-01

    Vernalization, photoperiod and the relatively poorly defined earliness per se (eps) genes regulate flowering in plants. We report here the validation of a major eps quantitative trait locus (QTL) located on wheat 1DL using near isogenic lines (NILs). We used four independent pairs of NILs derived from a cross between Spark and Rialto winter wheat varieties, grown in both the field and controlled environments. NILs carrying the Spark allele, defined by QTL flanking markers Xgdm111 and Xbarc62, consistently flowered 3-5 days earlier when fully vernalized relative to those with the Rialto. The effect was independent of photoperiod under field conditions, short days (10-h light), long days (16-h light) and very long days (20-h light). These results validate our original QTL identified using doubled haploid (DH) populations. This QTL represents variation maintained in elite north-western European winter wheat germplasm. The two DH lines used to develop the NILs, SR9 and SR23 enabled us to define the location of the 1DL QTL downstream of marker Xgdm111. SR9 has the Spark 1DL arm while SR23 has a recombinant 1DL arm with the Spark allele from Xgdm111 to the distal end. Our work suggests that marker assisted selection of eps effects is feasible and useful even before the genes are cloned. This means eps genes can be defined and positionally cloned in the same way as the photoperiod and vernalization genes have been. This validation study is a first step towards fine mapping and eventually cloning the gene directly in hexaploid wheat.

  5. Association analysis of historical bread wheat germplasm using additive genetic covariance of relatives and population structure.

    PubMed

    Crossa, José; Burgueño, Juan; Dreisigacker, Susanne; Vargas, Mateo; Herrera-Foessel, Sybil A; Lillemo, Morten; Singh, Ravi P; Trethowan, Richard; Warburton, Marilyn; Franco, Jorge; Reynolds, Matthew; Crouch, Jonathan H; Ortiz, Rodomiro

    2007-11-01

    Linkage disequilibrium can be used for identifying associations between traits of interest and genetic markers. This study used mapped diversity array technology (DArT) markers to find associations with resistance to stem rust, leaf rust, yellow rust, and powdery mildew, plus grain yield in five historical wheat international multienvironment trials from the International Maize and Wheat Improvement Center (CIMMYT). Two linear mixed models were used to assess marker-trait associations incorporating information on population structure and covariance between relatives. An integrated map containing 813 DArT markers and 831 other markers was constructed. Several linkage disequilibrium clusters bearing multiple host plant resistance genes were found. Most of the associated markers were found in genomic regions where previous reports had found genes or quantitative trait loci (QTL) influencing the same traits, providing an independent validation of this approach. In addition, many new chromosome regions for disease resistance and grain yield were identified in the wheat genome. Phenotyping across up to 60 environments and years allowed modeling of genotype x environment interaction, thereby making possible the identification of markers contributing to both additive and additive x additive interaction effects of traits.

  6. Quantitative trait loci influencing endosperm texture, dough-mixing strength, and bread-making properties of the hard red spring wheat breeding lines.

    PubMed

    Tsilo, Toi J; Simsek, Senay; Ohm, Jae-Bom; Hareland, Gary A; Chao, Shiaoman; Anderson, James A

    2011-06-01

    Wheat end product quality is determined by a complex group of traits including dough viscoelastic characteristics and bread-making properties. Quantitative trait loci (QTL) mapping and analysis were conducted for endosperm texture, dough-mixing strength, and bread-making properties in a population of 139 (MN99394 × MN98550) recombinant inbred lines that were evaluated at three environments in 2006. Based on the genetic map of 534 loci, six QTL were identified for endosperm texture, with the main QTL on chromosomes 1A (R(2) = 6.6%-17.3%), 5A (R(2) = 6.1%-17.1%), and 5D (R(2) = 15.8%-22%). Thirty-four QTL were identified for eight dough-mixing strength and bread-making properties. Major QTL clusters were associated with the low-molecular weight glutenin gene Glu-A3, the two high-molecular weight glutenin genes Glu-B1 and Glu-D1, and two regions on chromosome 6D. Alleles at these QTL clusters have previously been proven useful for wheat quality, except one of the QTL clusters on chromosome 6D. A QTL cluster on chromosome 6D is one of the novel chromosome regions influencing dough-mixing strength and bread-making properties. The QTL for endosperm texture on chromosomes 1A, 5A, and 5B also influenced flour ash content (12.4%-23.3%), flour protein content (10.5%-12.5%), and flour colour (7.7%-13.5%), respectively.

  7. Role of Livelihood Capital in Reducing Climatic Vulnerability: Insights of Australian Wheat from 1990–2010

    PubMed Central

    Huai, Jianjun

    2016-01-01

    In many agricultural countries, development of rural livelihood through increasing capital is a major regional policy to adapt to climate change. However, the role of livelihood capital in reducing climatic vulnerability is uncertain. This study assesses vulnerability and identifies the effects of common capital indicators on it, using Australian wheat as an example. We calculate exposure (a climate index) and sensitivity (a wheat failure index) to measure vulnerability and classify the resilient and sensitive cases, and express adaptive capacity through financial, human, natural, physical, and social capital indicators for 12 regions in the Australian wheat–sheep production zone from 1991–2010. We identify relationships between 12 indicators of five types of capital and vulnerability with t-tests and six logistic models considering the capital indicator itself, its first-order lag and its square as dependent variables to test the hypothesis that a high level of each capital metric results in low vulnerability. Through differing adaptive capacities between resilient and sensitive groups, we found that only four of the 12 (e.g., the access to finance, cash income level, total crop gross revenues, and family share of farm income) relate to vulnerability, which challenges the hypothesis that increasing capital reduces vulnerability. We conclude that further empirical reexaminations are required to test the relationships between capital measures and vulnerability under the sustainable livelihood framework (SLF). PMID:27022910

  8. Detection of 12.5% and 25% Salt Reduction in Bread in a Remote Indigenous Australian Community

    PubMed Central

    McMahon, Emma; Clarke, Rozlynne; Jaenke, Rachael; Brimblecombe, Julie

    2016-01-01

    Food reformulation is an important strategy to reduce the excess salt intake observed in remote Indigenous Australia. We aimed to examine whether 12.5% and 25% salt reduction in bread is detectable, and, if so, whether acceptability is changed, in a sample of adults living in a remote Indigenous community in the Northern Territory of Australia. Convenience samples were recruited for testing of reduced-salt (300 and 350 mg Na/100 g) versus Standard (~400 mg Na/100 g) white and wholemeal breads (n = 62 for white; n = 72 for wholemeal). Triangle testing was used to examine whether participants could detect a difference between the breads. Liking of each bread was also measured; standard consumer acceptability questionnaires were modified to maximise cultural appropriateness and understanding. Participants were unable to detect a difference between Standard and reduced-salt breads (all p values > 0.05 when analysed using binomial probability). Further, as expected, liking of the breads was not changed with salt reduction (all p values > 0.05 when analysed using ANOVA). Reducing salt in products commonly purchased in remote Indigenous communities has potential as an equitable, cost-effective and sustainable strategy to reduce population salt intake and reduce risk of chronic disease, without the barriers associated with strategies that require individual behaviour change. PMID:26999196

  9. Detection of 12.5% and 25% Salt Reduction in Bread in a Remote Indigenous Australian Community.

    PubMed

    McMahon, Emma; Clarke, Rozlynne; Jaenke, Rachael; Brimblecombe, Julie

    2016-03-16

    Food reformulation is an important strategy to reduce the excess salt intake observed in remote Indigenous Australia. We aimed to examine whether 12.5% and 25% salt reduction in bread is detectable, and, if so, whether acceptability is changed, in a sample of adults living in a remote Indigenous community in the Northern Territory of Australia. Convenience samples were recruited for testing of reduced-salt (300 and 350 mg Na/100 g) versus Standard (~400 mg Na/100 g) white and wholemeal breads (n = 62 for white; n = 72 for wholemeal). Triangle testing was used to examine whether participants could detect a difference between the breads. Liking of each bread was also measured; standard consumer acceptability questionnaires were modified to maximise cultural appropriateness and understanding. Participants were unable to detect a difference between Standard and reduced-salt breads (all p values > 0.05 when analysed using binomial probability). Further, as expected, liking of the breads was not changed with salt reduction (all p values > 0.05 when analysed using ANOVA). Reducing salt in products commonly purchased in remote Indigenous communities has potential as an equitable, cost-effective and sustainable strategy to reduce population salt intake and reduce risk of chronic disease, without the barriers associated with strategies that require individual behaviour change.

  10. Genomic prediction models for grain yield of spring bread wheat in diverse agro-ecological zones

    PubMed Central

    Saint Pierre, C.; Burgueño, J.; Crossa, J.; Fuentes Dávila, G.; Figueroa López, P.; Solís Moya, E.; Ireta Moreno, J.; Hernández Muela, V. M.; Zamora Villa, V. M.; Vikram, P.; Mathews, K.; Sansaloni, C.; Sehgal, D.; Jarquin, D.; Wenzl, P.; Singh, Sukhwinder

    2016-01-01

    Genomic and pedigree predictions for grain yield and agronomic traits were carried out using high density molecular data on a set of 803 spring wheat lines that were evaluated in 5 sites characterized by several environmental co-variables. Seven statistical models were tested using two random cross-validations schemes. Two other prediction problems were studied, namely predicting the lines’ performance at one site with another (pairwise-site) and at untested sites (leave-one-site-out). Grain yield ranged from 3.7 to 9.0 t ha−1 across sites. The best predictability was observed when genotypic and pedigree data were included in the models and their interaction with sites and the environmental co-variables. The leave-one-site-out increased average prediction accuracy over pairwise-site for all the traits, specifically from 0.27 to 0.36 for grain yield. Days to anthesis, maturity, and plant height predictions had high heritability and gave the highest accuracy for prediction models. Genomic and pedigree models coupled with environmental co-variables gave high prediction accuracy due to high genetic correlation between sites. This study provides an example of model prediction considering climate data along-with genomic and pedigree information. Such comprehensive models can be used to achieve rapid enhancement of wheat yield enhancement in current and future climate change scenario. PMID:27311707

  11. Genomic prediction models for grain yield of spring bread wheat in diverse agro-ecological zones.

    PubMed

    Saint Pierre, C; Burgueño, J; Crossa, J; Fuentes Dávila, G; Figueroa López, P; Solís Moya, E; Ireta Moreno, J; Hernández Muela, V M; Zamora Villa, V M; Vikram, P; Mathews, K; Sansaloni, C; Sehgal, D; Jarquin, D; Wenzl, P; Singh, Sukhwinder

    2016-06-17

    Genomic and pedigree predictions for grain yield and agronomic traits were carried out using high density molecular data on a set of 803 spring wheat lines that were evaluated in 5 sites characterized by several environmental co-variables. Seven statistical models were tested using two random cross-validations schemes. Two other prediction problems were studied, namely predicting the lines' performance at one site with another (pairwise-site) and at untested sites (leave-one-site-out). Grain yield ranged from 3.7 to 9.0 t ha(-1) across sites. The best predictability was observed when genotypic and pedigree data were included in the models and their interaction with sites and the environmental co-variables. The leave-one-site-out increased average prediction accuracy over pairwise-site for all the traits, specifically from 0.27 to 0.36 for grain yield. Days to anthesis, maturity, and plant height predictions had high heritability and gave the highest accuracy for prediction models. Genomic and pedigree models coupled with environmental co-variables gave high prediction accuracy due to high genetic correlation between sites. This study provides an example of model prediction considering climate data along-with genomic and pedigree information. Such comprehensive models can be used to achieve rapid enhancement of wheat yield enhancement in current and future climate change scenario.

  12. A morpho-physiological approach differentiates bread wheat cultivars of contrasting tolerance under cyclic water stress.

    PubMed

    Jäger, Katalin; Fábián, Attila; Eitel, Gabriella; Szabó, László; Deák, Csilla; Barnabás, Beáta; Papp, István

    2014-09-01

    Leaf micromorphological traits and some physiological parameters with potential relevance to drought tolerance mechanisms were investigated in four selected winter wheat varieties. Plants were subjected to two cycles of drought treatment at anthesis. Yield components confirmed contrasting drought-sensitive and -tolerant behavior of the genotypes. Drought tolerance was associated with small flag leaf surfaces and less frequent occurrence of stomata. Substantial variation of leaf cuticular thickness was found among the cultivars. Thin cuticle coincided with drought sensitivity and correlated with a high rate of dark-adapted water loss from leaves. Unlike in Arabidopsis, thickening of the cuticular matrix in response to water deprivation did not occur. Water stress induced epicuticular wax crystal depositions preferentially on the abaxial leaf surfaces. According to microscopy and electrolyte leakage measurements from leaf tissues, membrane integrity was lost earlier or to a higher extent in sensitive than in tolerant genotypes. Cellular damage and a decline of relative water content of leaves in sensitive cultivars became distinctive during the second cycle of water deprivation. Our results indicate strong variation of traits with potential contribution to the complex phenotype of drought tolerance in wheat genotypes. The maintained membrane integrity and relative water content values during repeated water limited periods were found to correlate with drought tolerance in the selection of cultivars investigated.

  13. Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture.

    PubMed

    Tinzl-Malang, Saskia Katharina; Rast, Peter; Grattepanche, Franck; Sych, Janice; Lacroix, Christophe

    2015-12-02

    The storage of bread is limited by both physical (staling) and microbial (mainly fungal) spoilage. Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) and organic acids from propionibacteria (PAB) have been used to enhance texture and extend shelf-life of bakery products. In this study the functionality of EPS of Weissella confusa A3/2-1 (dextran), W. confusa F3/2-2 (dextran and levan), W. confusa 11GU-1 (dextran and ropy capsular polysaccharide) was evaluated in wheat bread. Two strains of Propionibacterium freudenreichii (Pf), shown to produce a heteropolysaccharide (Pf JS15) or a β-glucan (Pf DF30), were tested in single and mixed cultures with W. confusa (Wc). The EPS fermentates were prepared by batch fermentation of cereal- or malt-based medium using sucrose (Wc) or lactic acid (Pf) as carbon source. Incorporation of EPS from single culture fermentates and 1:1 Weissella-Propionibacterium fermentate mixtures revealed strong positive effects of dextran and ropy capsular polysaccharide produced by Wc 11GU-1 on bread staling retardation, with synergistic effects of EPS mixture from Wc 11GU-1 and Pf JS15. A co-fermentation of Wc 11GU-1 and Pf JS15 was developed to produce EPS together with antifungal organic acid mixture (acetate and propionate) in a single step process. The addition of 15% (w/w flour base) co-culture, yielding EPS, acetate and propionate concentrations of 1.5, 0.5 and 1g/kg dough, respectively, resulted in improved bread texture, increased loaf volume and decreased crumb firming during storage for 3days compared with control breads and breads supplemented with equivalent levels of chemical organic acids. Our data showed that EPS could compensate for the negative effects of chemical acetate and propionate in a concentration range exerting antifungal effects. The natural bioingredient produced by Wc 11GU-1 and Pf JS15 has potential for applications as antifungal, texture-building and anti-staling agent in breads, consistent with

  14. Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls.

    PubMed

    Guevara-Arauza, Juan Carlos; Bárcenas, Diego Guadalupe; Ortega-Rivas, Enrique; Martínez, Jaime David Pérez; Hernández, Jaime Reyes; de Jesús Ornelas-Paz, José

    2015-05-01

    In this study the addition of total fiber (TF), insoluble fiber (IF), and soluble fiber (SF) from nopal to wheat flour used to make bread rolls was assessed. The rheological properties of dough as well as quality, texture, sensorial and physical characteristics of the crumb rolls produced were evaluated. The storage (23.50 MPa) and loss modulus (11.95 MPa) for SF-dough were the lowest indicating that a less visco-elastic behavior was obtained. Polarized light microscopy showed that a more homogeneous size and a better distribution of starch granules were developed into SF-dough. Crumb hardness (3.25-4.78 N) and chewiness (0.31-0.81 N) of SF-rolls were lower than the control experiment (3.99-5.81 N and 0.35-1.01 N respectively). Springiness for all treatments was constant (1.0) compared with the control (1.02-0.87) for 2 days of storage. The lowest cohesiveness values (0.24-014) were computed by IF treatment for a similar storage time. The specific crumb volume increased by 12.46, 9.03 and 1.10 % by the addition of SF, TF and IF respectively. The lowest rate of staling was shown by SF-rolls (0.199) and it was followed by TF (0.296), IF (0.381) and control (0.458) treatments. As a result, the highest scores on quality (9.3 out of 10) and sensorial attributes (from 8.9 up to 9.7) were assigned to SF-rolls.

  15. Overexpression of avenin-like b proteins in bread wheat (Triticum aestivum L.) improves dough mixing properties by their incorporation into glutenin polymers.

    PubMed

    Ma, Fengyun; Li, Miao; Li, Tingting; Liu, Wei; Liu, Yunyi; Li, Yin; Hu, Wei; Zheng, Qian; Wang, Yaqiong; Li, Kexiu; Chang, Junli; Chen, Mingjie; Yang, Guangxiao; Wang, Yuesheng; He, Guangyuan

    2013-01-01

    Avenin-like b proteins are a small family of wheat storage proteins, each containing 18 or 19 cysteine residues. The role of these proteins, with high numbers of cysteine residues, in determining the functional properties of wheat flour is unclear. In the present study, two transgenic lines of the bread wheat overexpressing avenin-like b gene were generated to investigate the effects of Avenin-like b proteins on dough mixing properties. Sodium dodecyl sulfate sedimentation (SDSS) test and Mixograph analysis of these lines demonstrated that overexpression of Avenin-like b proteins in both transgenic wheat lines significantly increased SDSS volume and improved dough elasticity, mixing tolerance and resistance to extension. These changes were associated with the increased proportion of polymeric proteins due to the incorporation of overexpressed Avenin-like b proteins into the glutenin polymers. The results of this study were critical to confirm the hypothesis that Avenin-like b proteins could be integrated into glutenin polymers by inter-chain disulphide bonds, which could help understand the mechanism behind strengthening wheat dough strength.

  16. Implications of non-covalent interactions in zein-starch dough and bread quality

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A major limitation in the production of wheat-free breads is the lack of protein functionality in non-wheat cereals. Breads made from non-wheat flours such as rice, maize, and sorghum must be made from thick batters and are of lower quality than wheat bread. The development of visco-elastic dough f...

  17. A whole-genome shotgun approach for assembling and anchoring the hexaploid bread wheat genome

    SciTech Connect

    Chapman, Jarrod A.; Mascher, Martin; Buluc, Aydin; Barry, Kerrie; Georganas, Evangelos; Session, Adam; Strnadova, Veronika; Jenkins, Jerry; Sehgal, Sunish; Oliker, Leonid; Schmutz, Jeremy; Yelick, Katherine A.; Scholz, Uwe; Waugh, Robbie; Poland, Jesse A.; Muehlbauer, Gary J.; Stein, Nils; Rokhsar, Daniel S.

    2015-01-31

    We report that polyploid species have long been thought to be recalcitrant to whole-genome assembly. By combining high-throughput sequencing, recent developments in parallel computing, and genetic mapping, we derive, de novo, a sequence assembly representing 9.1 Gbp of the highly repetitive 16 Gbp genome of hexaploid wheat, Triticum aestivum, and assign 7.1 Gb of this assembly to chromosomal locations. The genome representation and accuracy of our assembly is comparable or even exceeds that of a chromosome-by-chromosome shotgun assembly. Our assembly and mapping strategy uses only short read sequencing technology and is applicable to any species where it is possible to construct a mapping population.

  18. A whole-genome shotgun approach for assembling and anchoring the hexaploid bread wheat genome

    DOE PAGES

    Chapman, Jarrod A.; Mascher, Martin; Buluc, Aydin; ...

    2015-01-31

    We report that polyploid species have long been thought to be recalcitrant to whole-genome assembly. By combining high-throughput sequencing, recent developments in parallel computing, and genetic mapping, we derive, de novo, a sequence assembly representing 9.1 Gbp of the highly repetitive 16 Gbp genome of hexaploid wheat, Triticum aestivum, and assign 7.1 Gb of this assembly to chromosomal locations. The genome representation and accuracy of our assembly is comparable or even exceeds that of a chromosome-by-chromosome shotgun assembly. Our assembly and mapping strategy uses only short read sequencing technology and is applicable to any species where it is possible tomore » construct a mapping population.« less

  19. Characterization and Expression Analysis of Phytoene Synthase from Bread Wheat (Triticum aestivum L.)

    PubMed Central

    Flowerika; Alok, Anshu; Kumar, Jitesh; Thakur, Neha; Pandey, Ashutosh; Pandey, Ajay Kumar; Upadhyay, Santosh Kumar; Tiwari, Siddharth

    2016-01-01

    Phytoene synthase (PSY) regulates the first committed step of the carotenoid biosynthetic pathway in plants. The present work reports identification and characterization of the three PSY genes (TaPSY1, TaPSY2 and TaPSY3) in wheat (Triticum aestivum L.). The TaPSY1, TaPSY2, and TaPSY3 genes consisted of three homoeologs on the long arm of group 7 chromosome (7L), short arm of group 5 chromosome (5S), and long arm of group 5 chromosome (5L), respectively in each subgenomes (A, B, and D) with a similarity range from 89% to 97%. The protein sequence analysis demonstrated that TaPSY1 and TaPSY3 retain most of conserved motifs for enzyme activity. Phylogenetic analysis of all TaPSY revealed an evolutionary relationship among PSY proteins of various monocot species. TaPSY derived from A and D subgenomes shared proximity to the PSY of Triticum urartu and Aegilops tauschii, respectively. The differential expression of TaPSY1, TaPSY2, and TaPSY3 in the various tissues, seed development stages, and stress treatments suggested their role in plant development, and stress condition. TaPSY3 showed higher expression in all tissues, followed by TaPSY1. The presence of multiple stress responsive cis-regulatory elements in promoter region of TaPSY3 correlated with the higher expression during drought and heat stresses has suggested their role in these conditions. The expression pattern of TaPSY3 was correlated with the accumulation of β-carotene in the seed developmental stages. Bacterial complementation assay has validated the functional activity of each TaPSY protein. Hence, TaPSY can be explored in developing genetically improved wheat crop. PMID:27695116

  20. Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect during Storage of Wheat Bread

    PubMed Central

    Coda, Rossana; Cassone, Angela; Rizzello, Carlo G.; Nionelli, Luana; Cardinali, Gianluigi; Gobbetti, Marco

    2011-01-01

    This study aimed at investigating the antifungal activity of Wickerhamomyces anomalus and sourdough lactic acid bacteria to extend the shelf life of wheat flour bread. The antifungal activity was assayed by agar diffusion, growth rate inhibition, and conidial germination assays, using Penicillium roqueforti DPPMAF1 as the indicator fungus. Sourdough fermented by Lactobacillus plantarum 1A7 (S1A7) and dough fermented by W. anomalus LCF1695 (D1695) were selected and characterized. The water/salt-soluble extract of S1A7 was partially purified, and several novel antifungal peptides, encrypted into sequences of Oryza sativa proteins, were identified. The water/salt-soluble extract of D1695 contained ethanol and, especially, ethyl acetate as inhibitory compounds. As shown by growth inhibition assays, both water/salt-soluble extracts had a large inhibitory spectrum, with some differences, toward the most common fungi isolated from bakeries. Bread making at a pilot plant was carried out with S1A7, D1695, or a sourdough started with a combination of both strains (S1A7-1695). Slices of the bread manufactured with S1A7-1695 did not show contamination by fungi until 28 days of storage in polyethylene bags at room temperature, a level of protection comparable to that afforded by 0.3% (wt/wt) calcium propionate. The effect of sourdough fermentation with W. anomalus LCF1695 was also assessed based on rheology and sensory properties. PMID:21441340

  1. Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread.

    PubMed

    Coda, Rossana; Cassone, Angela; Rizzello, Carlo G; Nionelli, Luana; Cardinali, Gianluigi; Gobbetti, Marco

    2011-05-01

    This study aimed at investigating the antifungal activity of Wickerhamomyces anomalus and sourdough lactic acid bacteria to extend the shelf life of wheat flour bread. The antifungal activity was assayed by agar diffusion, growth rate inhibition, and conidial germination assays, using Penicillium roqueforti DPPMAF1 as the indicator fungus. Sourdough fermented by Lactobacillus plantarum 1A7 (S1A7) and dough fermented by W. anomalus LCF1695 (D1695) were selected and characterized. The water/salt-soluble extract of S1A7 was partially purified, and several novel antifungal peptides, encrypted into sequences of Oryza sativa proteins, were identified. The water/salt-soluble extract of D1695 contained ethanol and, especially, ethyl acetate as inhibitory compounds. As shown by growth inhibition assays, both water/salt-soluble extracts had a large inhibitory spectrum, with some differences, toward the most common fungi isolated from bakeries. Bread making at a pilot plant was carried out with S1A7, D1695, or a sourdough started with a combination of both strains (S1A7-1695). Slices of the bread manufactured with S1A7-1695 did not show contamination by fungi until 28 days of storage in polyethylene bags at room temperature, a level of protection comparable to that afforded by 0.3% (wt/wt) calcium propionate. The effect of sourdough fermentation with W. anomalus LCF1695 was also assessed based on rheology and sensory properties.

  2. Can bread processing conditions alter glycaemic response?

    PubMed

    Lau, Evelyn; Soong, Yean Yean; Zhou, Weibiao; Henry, Jeyakumar

    2015-04-15

    Bread is a staple food that is traditionally made from wheat flour. This study aimed to compare the starch digestibility of western baked bread and oriental steamed bread. Four types of bread were prepared: western baked bread (WBB) and oriental steamed bread (OSB), modified baked bread (MBB) made with the OSB recipe and WBB processing, and modified steamed bread (MSB) made with the WBB recipe and OSB processing. MBB showed the highest starch digestibility in vitro, followed by WBB, OSB and MSB. A similar trend was observed for glycaemic response in vivo. MBB, WBB, OSB and MSB had a glycaemic index of 75±4, 71±5, 68±5 and 65±4, respectively. Processing differences had a more pronounced effect on starch digestibility in bread, and steamed bread was healthier in terms of glycaemic response. The manipulation of processing conditions could be an innovative route to alter the glycaemic response of carbohydrate-rich foods.

  3. The Introgression of RNAi Silencing of γ-Gliadins into Commercial Lines of Bread Wheat Changes the Mixing and Technological Properties of the Dough

    PubMed Central

    Gil-Humanes, Javier; Pistón, Fernando; Giménez, María J.; Martín, Antonio; Barro, Francisco

    2012-01-01

    In the present work the effects on dough quality by the down-regulation of γ-gliadins in different genetic backgrounds of bread wheat were investigated. RNAi-mediated silencing of γ-gliadins was introgressed by conventional crossing into three commercial bread wheat lines (namely ‘Gazul’, ‘Podenco’ and ‘Arpain’), and along with the transgenic line A1152 (cv. Bobwhite) compared with their respective wild types. The protein fractions were quantified by RP-HPLC, whereas the technological and mixing properties were assessed by SDSS test and by the Mixograph instrument. Principal component analysis (PCA) was carried out for both the wild types and the transgenic lines, showing differences in the factors affecting the technological and mixing properties of the dough as a consequence of the reduction of the γ-gliadins. In transgenic lines, the α- and ω-gliadins, and total gliadins negatively affected the dough strength and tolerance to over-mixing, whereas the L/H ratio showed the opposite effect, positively influencing the dough quality. The increase of the SDSS volume in the transgenic lines of ‘Gazul’, ‘Podenco’ and ‘Arpain’ indicates increased gluten strength and quality respect to the wild types. SDSS volume was found to be positively influenced by the amount of glutenins, which were also increased in the transgenic lines. In addition, a positive effect was observed in the MT, PR1 and RBD in some of the transgenic lines of ‘Podenco’ and ‘Arpain’. In conclusion, the down-regulation of γ-gliadins resulted in stronger doughs and a better tolerance to over-mixing in some transgenic lines. Although the reduction of γ-gliadins seems not to have a direct effect on the mixing and bread-making properties, the compensatory effect on the synthesis of the other prolamins may result in stronger doughs with improved over-mixing resistance. PMID:23029328

  4. The introgression of RNAi silencing of γ-gliadins into commercial lines of bread wheat changes the mixing and technological properties of the dough.

    PubMed

    Gil-Humanes, Javier; Pistón, Fernando; Giménez, María J; Martín, Antonio; Barro, Francisco

    2012-01-01

    In the present work the effects on dough quality by the down-regulation of γ-gliadins in different genetic backgrounds of bread wheat were investigated. RNAi-mediated silencing of γ-gliadins was introgressed by conventional crossing into three commercial bread wheat lines (namely 'Gazul', 'Podenco' and 'Arpain'), and along with the transgenic line A1152 (cv. Bobwhite) compared with their respective wild types. The protein fractions were quantified by RP-HPLC, whereas the technological and mixing properties were assessed by SDSS test and by the Mixograph instrument. Principal component analysis (PCA) was carried out for both the wild types and the transgenic lines, showing differences in the factors affecting the technological and mixing properties of the dough as a consequence of the reduction of the γ-gliadins. In transgenic lines, the α- and ω-gliadins, and total gliadins negatively affected the dough strength and tolerance to over-mixing, whereas the L/H ratio showed the opposite effect, positively influencing the dough quality. The increase of the SDSS volume in the transgenic lines of 'Gazul', 'Podenco' and 'Arpain' indicates increased gluten strength and quality respect to the wild types. SDSS volume was found to be positively influenced by the amount of glutenins, which were also increased in the transgenic lines. In addition, a positive effect was observed in the MT, PR1 and RBD in some of the transgenic lines of 'Podenco' and 'Arpain'. In conclusion, the down-regulation of γ-gliadins resulted in stronger doughs and a better tolerance to over-mixing in some transgenic lines. Although the reduction of γ-gliadins seems not to have a direct effect on the mixing and bread-making properties, the compensatory effect on the synthesis of the other prolamins may result in stronger doughs with improved over-mixing resistance.

  5. Integration of promoters, inverted repeat sequences and proteomic data into a model for high silencing efficiency of coeliac disease related gliadins in bread wheat

    PubMed Central

    2013-01-01

    Background Wheat gluten has unique nutritional and technological characteristics, but is also a major trigger of allergies and intolerances. One of the most severe diseases caused by gluten is coeliac disease. The peptides produced in the digestive tract by the incomplete digestion of gluten proteins trigger the disease. The majority of the epitopes responsible reside in the gliadin fraction of gluten. The location of the multiple gliadin genes in blocks has to date complicated their elimination by classical breeding techniques or by the use of biotechnological tools. As an approach to silence multiple gliadin genes we have produced 38 transgenic lines of bread wheat containing combinations of two endosperm-specific promoters and three different inverted repeat sequences to silence three fractions of gliadins by RNA interference. Results The effects of the RNA interference constructs on the content of the gluten proteins, total protein and starch, thousand seed weights and SDSS quality tests of flour were analyzed in these transgenic lines in two consecutive years. The characteristics of the inverted repeat sequences were the main factor that determined the efficiency of silencing. The promoter used had less influence on silencing, although a synergy in silencing efficiency was observed when the two promoters were used simultaneously. Genotype and the environment also influenced silencing efficiency. Conclusions We conclude that to obtain wheat lines with an optimum reduction of toxic gluten epitopes one needs to take into account the factors of inverted repeat sequences design, promoter choice and also the wheat background used. PMID:24044767

  6. Integration and Typologies of Vulnerability to Climate Change: A Case Study from Australian Wheat Sheep Zones.

    PubMed

    Huai, Jianjun

    2016-09-27

    Although the integrated indicator methods have become popular for assessing vulnerability to climate change, their proliferation has introduced a confusing array of scales and indicators that cause a science-policy gap. I argue for a clear adaptation pathway in an "integrative typology" of regional vulnerability that matches appropriate scales, optimal measurements and adaptive strategies in a six-dimensional and multi-level analysis framework of integration and typology inspired by the "5W1H" questions: "Who is concerned about how to adapt to the vulnerability of what to what in some place (where) at some time (when)?" Using the case of the vulnerability of wheat, barley and oats to drought in Australian wheat sheep zones during 1978-1999, I answer the "5W1H" questions through establishing the "six typologies" framework. I then optimize the measurement of vulnerability through contrasting twelve kinds of vulnerability scores with the divergence of crops yields from their regional mean. Through identifying the socioeconomic constraints, I propose seven generic types of crop-drought vulnerability and local adaptive strategy. Our results illustrate that the process of assessing vulnerability and selecting adaptations can be enhanced using a combination of integration, optimization and typology, which emphasize dynamic transitions and transformations between integration and typology.

  7. Integration and Typologies of Vulnerability to Climate Change: A Case Study from Australian Wheat Sheep Zones

    NASA Astrophysics Data System (ADS)

    Huai, Jianjun

    2016-09-01

    Although the integrated indicator methods have become popular for assessing vulnerability to climate change, their proliferation has introduced a confusing array of scales and indicators that cause a science-policy gap. I argue for a clear adaptation pathway in an “integrative typology” of regional vulnerability that matches appropriate scales, optimal measurements and adaptive strategies in a six-dimensional and multi-level analysis framework of integration and typology inspired by the “5W1H” questions: “Who is concerned about how to adapt to the vulnerability of what to what in some place (where) at some time (when)?” Using the case of the vulnerability of wheat, barley and oats to drought in Australian wheat sheep zones during 1978–1999, I answer the “5W1H” questions through establishing the “six typologies” framework. I then optimize the measurement of vulnerability through contrasting twelve kinds of vulnerability scores with the divergence of crops yields from their regional mean. Through identifying the socioeconomic constraints, I propose seven generic types of crop-drought vulnerability and local adaptive strategy. Our results illustrate that the process of assessing vulnerability and selecting adaptations can be enhanced using a combination of integration, optimization and typology, which emphasize dynamic transitions and transformations between integration and typology.

  8. Integration and Typologies of Vulnerability to Climate Change: A Case Study from Australian Wheat Sheep Zones

    PubMed Central

    Huai, Jianjun

    2016-01-01

    Although the integrated indicator methods have become popular for assessing vulnerability to climate change, their proliferation has introduced a confusing array of scales and indicators that cause a science-policy gap. I argue for a clear adaptation pathway in an “integrative typology” of regional vulnerability that matches appropriate scales, optimal measurements and adaptive strategies in a six-dimensional and multi-level analysis framework of integration and typology inspired by the “5W1H” questions: “Who is concerned about how to adapt to the vulnerability of what to what in some place (where) at some time (when)?” Using the case of the vulnerability of wheat, barley and oats to drought in Australian wheat sheep zones during 1978–1999, I answer the “5W1H” questions through establishing the “six typologies” framework. I then optimize the measurement of vulnerability through contrasting twelve kinds of vulnerability scores with the divergence of crops yields from their regional mean. Through identifying the socioeconomic constraints, I propose seven generic types of crop-drought vulnerability and local adaptive strategy. Our results illustrate that the process of assessing vulnerability and selecting adaptations can be enhanced using a combination of integration, optimization and typology, which emphasize dynamic transitions and transformations between integration and typology. PMID:27670975

  9. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.

    PubMed

    Ma, Sen; Li, Li; Wang, Xiao-Xi; Zheng, Xue-Ling; Bian, Ke; Bao, Qing-Dan

    2016-07-01

    The influence of damaged starch (DS) on the quality of frozen dough and steamed bread were investigated. Characterization of the farinographical properties showed that DS levels affected water absorption, development, weakness, falling number and gluten index. Flour viscosity profiles indicated that pasting temperatures increased, but peak viscosity, low viscosity, breakdown, final viscosity and setback increased and then decreased with increasing amounts of DS. Compared to leavened dough, unleavened dough had significantly higher peak times, of T21 and T22, and was also affected by DS concentration. Steamed bread had a higher specific volume, relatively lower hardness, exhibited more whiteness, and a higher degree of gumminess and chewiness with higher DS levels. We compared two methods of making steamed bread and assessed the quality of the product. We found that an appropriate DS content improved the quality of frozen dough and steamed bread. This study provides the basis for future development and improvements to methods for making frozen dough products.

  10. Ca2+/Cation Antiporters (CaCA): Identification, Characterization and Expression Profiling in Bread Wheat (Triticum aestivum L.)

    PubMed Central

    Taneja, Mehak; Tyagi, Shivi; Sharma, Shailesh; Upadhyay, Santosh Kumar

    2016-01-01

    The Ca2+/cation antiporters (CaCA) superfamily proteins play vital function in Ca2+ ion homeostasis, which is an important event during development and defense response. Molecular characterization of these proteins has been performed in certain plants, but they are still not characterized in Triticum aestivum (bread wheat). Herein, we identified 34 TaCaCA superfamily proteins, which were classified into TaCAX, TaCCX, TaNCL, and TaMHX protein families based on their structural organization and evolutionary relation with earlier reported proteins. Since the T. aestivum comprises an allohexaploid genome, TaCaCA genes were derived from each A, B, and D subgenome and homeologous chromosome (HC), except chromosome-group 1. Majority of genes were derived from more than one HCs in each family that were considered as homeologous genes (HGs) due to their high similarity with each other. These HGs showed comparable gene and protein structures in terms of exon/intron organization and domain architecture. Majority of TaCaCA proteins comprised two Na_Ca_ex domains. However, TaNCLs consisted of an additional EF-hand domain with calcium binding motifs. Each TaCaCA protein family consisted of about 10 transmembrane and two α-repeat regions with specifically conserved signature motifs except TaNCL, which had single α-repeat. Variable expression of most of the TaCaCA genes during various developmental stages suggested their specified role in development. However, constitutively high expression of a few genes like TaCAX1-A and TaNCL1-B indicated their role throughout the plant growth and development. The modulated expression of certain genes during biotic (fungal infections) and abiotic stresses (heat, drought, salt) suggested their role in stress response. Majority of TaCCX and TaNCL family genes were found highly affected during various abiotic stresses. However, the role of individual gene needs to be established. The present study unfolded the opportunity for detail functional

  11. Functional relationships of phytoene synthase 1 alleles on chromosome 7A controlling flour colour variation in selected Australian wheat genotypes.

    PubMed

    Crawford, A C; Stefanova, K; Lambe, W; McLean, R; Wilson, R; Barclay, I; Francki, M G

    2011-06-01

    Flour colour measured as a Commission Internationale de l'Eclairage (CIE) b* value is an important wheat quality attribute for a range of end-products, with genes and enzymes of the xanthophyll biosynthesis pathway providing potential sources of trait variation. In particular, the phytoene synthase 1 (Psy1) gene has been associated with quantitative trait loci (QTL) for flour b* colour variation. Several Psy1 alleles on chromosome 7A (Psy-A1) have been described, along with proposed mechanisms for influencing flour b* colour. This study sought to identify evolutionary relationships among known Psy-A1 alleles, to establish which Psy-A1 alleles are present in selected Australian wheat genotypes and establish their role in controlling variation for flour b* colour via QTL analysis. Phylogenetic analyses showed seven of eight known Psy-A1 alleles clustered with sequences from T. urartu, indicating the majority of alleles in Australian germplasm share a common evolutionary lineage. In this regard, Psy-A1a, Psy-A1c, Psy-A1e and Psy-A1p were common in Australian genotypes with flour b* colour ranging from white to yellow. In contrast Psy-A1s was found to be related to A. speltoides, indicating a possible A-B genome translocation during wheat polyploidisation. A new allele Psy-A1t (similar to Psy-A1s) was discovered in genotypes with yellow flour, with QTL analyses indicating Psy-A1t strongly influences flour b* colour in Australian germplasm. QTL LOD value maxima did not coincide with Psy-A1 gene locus in two of three populations and, therefore, Psy-A1a and Psy-A1p may not be involved in flour colour. Instead two other QTL were identified, one proximal and one distal to Psy-A1 in Australian wheat lines. Comparison of Psy-A1t and Psy-A1p predicted protein sequences suggests differences in putative sites for post-translational modification may influence enzyme activity and subsequent xanthophyll accumulation in the wheat endosperm. Psy-A1a and Psy-A1p were not involved in

  12. Overexpression of TaNAC69 leads to enhanced transcript levels of stress up-regulated genes and dehydration tolerance in bread wheat.

    PubMed

    Xue, Gang-Ping; Way, Heather M; Richardson, Terese; Drenth, Janneke; Joyce, Priya A; McIntyre, C Lynne

    2011-07-01

    NAC proteins are plant-specific transcription factors and enriched with members involved in plant response to drought stress. In this study, we analyzed the expression profiles of TaNAC69 in bread wheat using Affymetrix Wheat Genome Array datasets and quantitative RT-PCR. TaNAC69 expression was positively associated with wheat responses to both abiotic and biotic stresses and was closely correlated with a number of stress up-regulated genes. The functional analyses of TaNAC69 in transgenic wheat showed that TaNAC69 driven by a barley drought-inducible HvDhn4s promoter led to marked drought-inducible overexpression of TaNAC69 in the leaves and roots of transgenic lines. The HvDhn4s:TaNAC69 transgenic lines produced more shoot biomass under combined mild salt stress and water-limitation conditions, had longer root and more root biomass under polyethylene glycol-induced dehydration. Analysis of transgenic lines with constitutive overexpression of TaNAC69 showed the enhanced expression levels of several stress up-regulated genes. DNA-binding assays revealed that TaNAC69 and its rice homolog (ONAC131) were capable of binding to the promoter elements of three rice genes (chitinase, ZIM, and glyoxalase I) and an Arabidopsis glyoxalase I family gene, which are homologs of TaNAC69 up-regulated stress genes. These data suggest that TaNAC69 is involved in regulating stress up-regulated genes and wheat adaptation to drought stress.

  13. Selecting wheat varieties for tortilla production

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Wheat flour tortillas are the second most consumed bread product behind white pan bread. Manufactured tortillas are formulated with highly viscoelastic hard red wheat flours selected and grown for bread making. However, the inherent properties of the bread making flours require costly reducing agent...

  14. Effect of bread baking on the bioavailability of hydrogen-reduced iron powder added to unenriched refined wheat flour.

    PubMed

    Maekawa, Atsushi A; Glahn, Raymond P; Lei, Xin Gen; Miller, Dennis D

    2006-10-18

    Elemental iron powders are widely used to fortify flour and other cereal products. Our objective was to test the hypothesis that baking enhances the bioavailability of elemental iron powders by oxidizing Fe(0) to Fe(2+) or Fe(3+). An in vitro digestion/Caco-2 cell culture model and a piglet model were used to measure bioavailability. Bread flour, either unfortified or fortified with hydrogen-reduced (HR) iron powder or FeSO(4) (300 mg Fe/kg flour), was baked into bread. For the in vitro studies, bread samples were treated with pepsin at pH 2, 3, 4, 5, 6, or 7 and subsequently incubated with pancreatic enzymes at pH 7 in a chamber positioned above monolayers of cultured Caco-2 cells. Ferritin formation in the cells was used as an index of iron bioavailability. Ferritin formation in cells fed HR Fe bread was similar to cells fed FeSO(4) bread when the peptic digestion was conducted at a pH 2 but lower when the peptic phase was conducted at pH 3, 4, 5, 6, or 7 (P < 0.05). Pig diets containing 35% dried bread were prepared and fed to cross-bred (Hampshire x Landrace x Yorkshire) anemic pigs in two studies. The rate of increase in hemoglobin Fe over the feeding period was used to calculate relative biological value (RBV), an index of iron bioavailability. In the first pig study, RBV of HR Fe added to flour prior to baking was 47.9% when compared to FeSO(4) fortified flour (P < 0.05). In the second pig study, a third treatment consisting of unfortified bread with HR iron added during diet mixing (after bread baking) was included. RBVs of the HR Fe diet (Fe added after baking) and HR Fe diet (Fe added before baking) were 40.1% and 53.5%, respectively, compared to the FeSO(4) diet. Differences in RBV between the HR Fe (before and after baking) and FeSO(4) (before baking) treatment groups were significant, but the difference between the before and after HR treatment groups was not significant. We conclude that bread baking does not enhance the bioavailability of elemental

  15. The Shutdown of Celiac Disease-Related Gliadin Epitopes in Bread Wheat by RNAi Provides Flours with Increased Stability and Better Tolerance to Over-Mixing

    PubMed Central

    Gil-Humanes, Javier; Pistón, Fernando; Barro, Francisco; Rosell, Cristina M.

    2014-01-01

    Celiac disease is a food-sensitive enteropathy triggered by the ingestion of wheat gluten proteins and related proteins from barley, rye, and some varieties of oat. There are no interventional therapies and the only solution is a lifelong gluten-free diet. The down-regulation of gliadins by RNAi provides wheat lines with all the gliadin fractions strongly down-regulated (low-gliadin). The technological properties of doughs prepared from the low-gliadin lines indicated a general weakening effect, although some of the lines displayed similar properties to that of the wild-type lines. In contrast, the stability was increased significantly in some of the transgenic lines, indicating better tolerance to over-mixing. Results reported here are the first analyses of the mixing and bread-making quality of the wheat lines with all gliadin fractions strongly down-regulated. Flour from these lines may be an important breakthrough in the development of new products for the celiac community. These lines might be used directly or blended with other non-toxic cereals, as raw material for developing food products that can be safely tolerated by CD patients and others with gluten intolerance or gluten sensitivity, incrementing the range of available food products and enhancing their diet. PMID:24633046

  16. Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities. 2. Rheological and baking characteristics of rye and rye/wheat blends and feeding value for chicks of wholemeals and breads.

    PubMed

    Ragaee, S M; Campbell, G L; Scoles, G J; McLeod, J G; Tyler, R T

    2001-05-01

    Five rye lines exhibiting a wide range of extract viscosities were evaluated for the rheological and baking properties of their flours, individually and in blends with hard red spring wheat flour. Commercial cultivars of rye and triticale were included in the study as controls. Extract viscosities of rye flours were higher than those of corresponding wholemeals, indicating shifting of water-extractable arabinoxylan into flour during roller milling. Falling numbers of the rye flours correlated positively with their extract viscosities in the presence (r = 0.73, p < 0.05) or absence (r = 0.65, p < 0.05) of an enzyme inhibitor. Farinograms revealed the weakness of rye and triticale flours compared to wheat flour. Extract viscosities of rye flours were negatively correlated (r = -0.65, p < 0.05) with mixing tolerance index and positively correlated (r = 0.64, p < 0.05) with dough stability, suggesting a positive impact of extract viscosity on dough strength. Extract viscosity was negatively correlated (r = -0.74, p < 0.05) with loaf volume and specific volume (r = -0.73, p < 0.05) and positively correlated (r = 0.73, p < 0.05) with loaf weight of rye/wheat bread. Overall, the results indicated that 30% of flour from high or low extract viscosity rye could be incorporated into rye/wheat breads without seriously compromising bread quality. Inclusion of rye, particularly high extract viscosity rye, in chick diets seriously impeded growth performance and feed efficiency. Part of the arabinoxylan survived bread-making and exerted an effect on chicks, although substantially lower digesta viscosities were observed in chicks fed rye bread diets than in those fed rye wholemeals.

  17. Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making.

    PubMed

    Jacobs, Pieter J; Bogaerts, Silke; Hemdane, Sami; Delcour, Jan A; Courtin, Christophe M

    2016-05-11

    The impact of the hydration capacity and hydration rate of wheat bran on optimal bread dough development and loaf volume was investigated using coarse bran, both native as well as after toasting, milling, presoaking, and combinations of the latter. It was found that toasting reduces bran's hydration rate, which, during mixing, results in a temporary excess of water in which dough development takes place inefficiently and hence requires additional time. This mechanism was further substantiated by the observation that delayed dough development can be counteracted by the presoaking of bran. Milling of bran increases its hydration rate and results in faster optimal dough development. Presoaking of nonmilled bran, however, did not result in faster dough development. Smaller bran particles do lead to faster dough development, probably due to increased proper contacts between flour particles. Optimal loaf volumes did not change upon milling and toasting.

  18. What Actually Confers Adaptive Capacity? Insights from Agro-Climatic Vulnerability of Australian Wheat

    PubMed Central

    Bryan, Brett A.; Huai, Jianjun; Connor, Jeff; Gao, Lei; King, Darran; Kandulu, John; Zhao, Gang

    2015-01-01

    Vulnerability assessments have often invoked sustainable livelihoods theory to support the quantification of adaptive capacity based on the availability of capital—social, human, physical, natural, and financial. However, the assumption that increased availability of these capitals confers greater adaptive capacity remains largely untested. We quantified the relationship between commonly used capital indicators and an empirical index of adaptive capacity (ACI) in the context of vulnerability of Australian wheat production to climate variability and change. We calculated ACI by comparing actual yields from farm survey data to climate-driven expected yields estimated by a crop model for 12 regions in Australia’s wheat-sheep zone from 1991–2010. We then compiled data for 24 typical indicators used in vulnerability analyses, spanning the five capitals. We analyzed the ACI and used regression techniques to identify related capital indicators. Between regions, mean ACI was not significantly different but variance over time was. ACI was higher in dry years and lower in wet years suggesting that farm adaptive strategies are geared towards mitigating losses rather than capitalizing on opportunity. Only six of the 24 capital indicators were significantly related to adaptive capacity in a way predicted by theory. Another four indicators were significantly related to adaptive capacity but of the opposite sign, countering our theory-driven expectation. We conclude that the deductive, theory-based use of capitals to define adaptive capacity and vulnerability should be more circumspect. Assessments need to be more evidence-based, first testing the relevance and influence of capital metrics on adaptive capacity for the specific system of interest. This will more effectively direct policy and targeting of investment to mitigate agro-climatic vulnerability. PMID:25668192

  19. Introgression of leaf rust and stripe rust resistance from Sharon goatgrass (Aegilops sharonensis Eig) into bread wheat (Triticum aestivum L.)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Leaf rust and stripe rust are devastating wheat diseases, causing significant yield losses in many regions of the world. The use of resistant varieties is the most efficient way to protect wheat crops from these diseases. Sharon goatgrass (Aegilops sharonensis or AES), which is a diploid wild relati...

  20. The molecular genetic characterization of the 'Bobwhite' bread wheat family using AFLPs and the effect of the T1BL.1RS translocation.

    PubMed

    Warburton, L.; Skovmand, B.; Mujeeb-Kazi, A.

    2002-04-01

    Bobwhite is a generic name that refers to all sister lines derived from the cross CM 33203 with the pedigree Aurora//Kalyan/Bluebird/3/Woodpecker made by the CIMMYT bread wheat program in the early 1970s. Individual sister lines can be distinguished by their unique selection history. One of the parents, Aurora, contains the T1BL.1RS translocation from rye, and approximately 85% of the sister lines have inherited the translocation. The sister lines demonstrate great variability for agronomic traits such as maturity, height, grain color, reaction to leaf rust, stem rust, yellow rust, septoria leaf blotch and powdery mildew. Certain groups of sister lines derived from particular F(1) plants can be distinguished by their phenotype. One hundred and one Bobwhite sister lines were fingerprinted using four AFLP enzyme/primer combinations. Following multivariate analysis, two main and very distinct clusters were found, which reflected the presence or absence of the T1BL.1RS translocation. Within these clusters, lines clustered together, for the most part, with other sister lines sharing a common selection history. Removal of the AFLP markers that were correlated with the presence or absence of the translocation caused lines to cluster based on pedigree alone. Therefore, the presence of translocations in wheat could bias genetic diversity studies using unmapped markers such as AFLPs that are located on the translocated segment(s), with the result that the resulting clusters will not reflect the true degree of relatedness.

  1. Can an increase in celiac disease be attributed to an increase in the gluten content of wheat as a consequence of wheat breading? A perspective

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In order to assess the possibility that wheat breeding has been responsible for an increase in the gluten content of U.S. wheat cultivars and thereby responsible for an increase in the incidence of celiac disease, the available data from the 20th century has been analyzed. Although much of the infor...

  2. A high-density, SNP-based consensus map of tetraploid wheat as a bridge to integrate durum and bread wheat genomics and breeding

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Consensus linkage maps are important tools in crop genomics. We have assembled a high-density tetraploid wheat consensus map by integrating 13 datasets from independent biparental populations involving durum wheat cultivars (Triticum turgidum ssp. durum), cultivated emmer (T. turgidum ssp. dicoccum...

  3. Introgression of leaf rust and stripe rust resistance from Sharon goatgrass (Aegilops sharonensis Eig) into bread wheat (Triticum aestivum L.).

    PubMed

    Millet, E; Manisterski, J; Ben-Yehuda, P; Distelfeld, A; Deek, J; Wan, A; Chen, X; Steffenson, B J

    2014-06-01

    Leaf rust and stripe rust are devastating wheat diseases, causing significant yield losses in many regions of the world. The use of resistant varieties is the most efficient way to protect wheat crops from these diseases. Sharon goatgrass (Aegilops sharonensis or AES), which is a diploid wild relative of wheat, exhibits a high frequency of leaf and stripe rust resistance. We used the resistant AES accession TH548 and induced homoeologous recombination by the ph1b allele to obtain resistant wheat recombinant lines carrying AES chromosome segments in the genetic background of the spring wheat cultivar Galil. The gametocidal effect from AES was overcome by using an "anti-gametocidal" wheat mutant. These recombinant lines were found resistant to highly virulent races of the leaf and stripe rust pathogens in Israel and the United States. Molecular DArT analysis of the different recombinant lines revealed different lengths of AES segments on wheat chromosome 6B, which indicates the location of both resistance genes.

  4. Molecular diversity of α-gliadin expressed genes in genetically contrasted spelt (Triticum aestivum ssp. spelta) accessions and comparison with bread wheat (T. aestivum ssp. aestivum) and related diploid Triticum and Aegilops species.

    PubMed

    Dubois, Benjamin; Bertin, Pierre; Mingeot, Dominique

    2016-01-01

    The gluten proteins of cereals such as bread wheat (Triticum aestivum ssp. aestivum) and spelt (T. aestivum ssp. spelta) are responsible for celiac disease (CD). The α-gliadins constitute the most immunogenic class of gluten proteins as they include four main T-cell stimulatory epitopes that affect CD patients. Spelt has been less studied than bread wheat and could constitute a source of valuable diversity. The objective of this work was to study the genetic diversity of spelt α-gliadin transcripts and to compare it with those of bread wheat. Genotyping data from 85 spelt accessions obtained with 19 simple sequence repeat (SSR) markers were used to select 11 contrasted accessions, from which 446 full open reading frame α-gliadin genes were cloned and sequenced, which revealed a high allelic diversity. High variations among the accessions were highlighted, in terms of the proportion of α-gliadin sequences from each of the three genomes (A, B and D), and their composition in the four T-cell stimulatory epitopes. An accession from Tajikistan stood out, having a particularly high proportion of α-gliadins from the B genome and a low immunogenic content. Even if no clear separation between spelt and bread wheat sequences was shown, spelt α-gliadins displayed specific features concerning e.g. the frequencies of some amino acid substitutions. Given this observation and the variations in toxicity revealed in the spelt accessions in this study, the high genetic diversity held in spelt germplasm collections could be a valuable resource in the development of safer varieties for CD patients.

  5. Expression Level of the DREB2-Type Gene, Identified with Amplifluor SNP Markers, Correlates with Performance, and Tolerance to Dehydration in Bread Wheat Cultivars from Northern Kazakhstan

    PubMed Central

    Shavrukov, Yuri; Zhumalin, Aibek; Serikbay, Dauren; Botayeva, Makpal; Otemisova, Ainur; Absattarova, Aiman; Sereda, Grigoriy; Sereda, Sergey; Shvidchenko, Vladimir; Turbekova, Arysgul; Jatayev, Satyvaldy; Lopato, Sergiy; Soole, Kathleen; Langridge, Peter

    2016-01-01

    A panel of 89 local commercial cultivars of bread wheat was tested in field trials in the dry conditions of Northern Kazakhstan. Two distinct groups of cultivars (six cultivars in each group), which had the highest and the lowest grain yield under drought were selected for further experiments. A dehydration test conducted on detached leaves indicated a strong association between rates of water loss in plants from the first group with highest grain yield production in the dry environment relative to the second group. Modern high-throughput Amplifluor Single Nucleotide Polymorphism (SNP) technology was applied to study allelic variations in a series of drought-responsive genes using 19 SNP markers. Genotyping of an SNP in the TaDREB5 (DREB2-type) gene using the Amplifluor SNP marker KATU48 revealed clear allele distribution across the entire panel of wheat accessions, and distinguished between the two groups of cultivars with high and low yield under drought. Significant differences in expression levels of TaDREB5 were revealed by qRT-PCR. Most wheat plants from the first group of cultivars with high grain yield showed slight up-regulation in the TaDREB5 transcript in dehydrated leaves. In contrast, expression of TaDREB5 in plants from the second group of cultivars with low grain yield was significantly down-regulated. It was found that SNPs did not alter the amino acid sequence of TaDREB5 protein. Thus, a possible explanation is that alternative splicing and up-stream regulation of TaDREB5 may be affected by SNP, but these hypotheses require additional analysis (and will be the focus of future studies). PMID:27917186

  6. Fractal Bread.

    ERIC Educational Resources Information Center

    Esbenshade, Donald H., Jr.

    1991-01-01

    Develops the idea of fractals through a laboratory activity that calculates the fractal dimension of ordinary white bread. Extends use of the fractal dimension to compare other complex structures as other breads and sponges. (MDH)

  7. Elucidation of defense-related signaling responses to spot blotch infection in bread wheat (Triticum aestivum L.).

    PubMed

    Sahu, Ranabir; Sharaff, Murali; Pradhan, Maitree; Sethi, Avinash; Bandyopadhyay, Tirthankar; Mishra, Vinod K; Chand, Ramesh; Chowdhury, Apurba K; Joshi, Arun K; Pandey, Shree P

    2016-04-01

    Spot blotch disease, caused by Bipolaris sorokiniana, is an important threat to wheat, causing an annual loss of ~17%. Under epidemic conditions, these losses may be 100%, yet the molecular responses of wheat to spot blotch remain almost uncharacterized. Moreover, defense-related phytohormone signaling genes have been poorly characterized in wheat. Here, we have identified 18 central components of salicylic acid (SA), jasmonic acid (JA), ethylene (ET), and enhanced disease susceptibility 1 (EDS1) signaling pathways as well as the genes of the phenylpropanoid pathway in wheat. In time-course experiments, we characterized the reprogramming of expression of these pathways in two contrasting genotypes: Yangmai #6 (resistant to spot blotch) and Sonalika (susceptible to spot blotch). We further evaluated the performance of a population of recombinant inbred lines (RILs) by crossing Yangmai#6 and Sonalika (parents) and subsequent selfing to F10 under field conditions in trials at multiple locations. We characterized the reprogramming of defense-related signaling in these RILs as a consequence of spot blotch attack. During resistance to spot blotch attack, wheat strongly elicits SA signaling (SA biogenesis as well as the NPR1-dependent signaling pathway), along with WRKY33 transcription factor, followed by an enhanced expression of phenylpropanoid pathway genes. These may lead to accumulation of phenolics-based defense metabolites that may render resistance against spot blotch. JA signaling may synergistically contribute to the resistance. Failure to elicit SA (and possibly JA) signaling may lead to susceptibility against spot blotch infection in wheat.

  8. Both Male and Female Malfunction Contributes to Yield Reduction under Water Stress during Meiosis in Bread Wheat

    PubMed Central

    Onyemaobi, Ifeyinwa; Liu, Hui; Siddique, Kadambot H. M.; Yan, Guijun

    2017-01-01

    Water stress during meiosis in wheat is a major constraint to yield especially for the rainfed farming regions. Pollen sterility has been proposed as the most sensitive process leading to low seed set (low % of fertile spikelets), but here we show this is not universal, and that the development of female reproductive parts is equally if not more sensitive than male parts in many wheat cultivars. The first experiment examined water stress during meiosis in 46 wheat genotypes. The reduction in seed set varied widely, ranging from 6 to 48%. The second experiment differentiated the effect of water stress on the male or the female reproductive part in 13 wheat genotypes. Water stress was imposed during meiosis, with plants cross-pollinated 5 days later with pollen from stressed or unstressed plants used to pollinate emasculated stressed or unstressed female parts. Seed set and kernel weight were measured at maturity. Contrary to the well-held view that the male reproductive part is the major contributor to seed set reduction when water stress is experienced during meiosis, the stressed-female part was also a predominant contributor in four wheat genotypes among the 13 genotypes examined. This strongly indicates that both male and female parts are responsible for yield reduction when water-stressed during meiosis and suggests that it may be possible to breed tolerant wheat cultivars combining tolerance from both male and female reproductive parts. PMID:28119733

  9. TaRAR1 and TaSGT1 associate with TaHsp90 to function in bread wheat (Triticum aestivum L.) seedling growth and stripe rust resistance.

    PubMed

    Wang, Guan-Feng; Fan, Renchun; Wang, Xianping; Wang, Daowen; Zhang, Xiangqi

    2015-04-01

    RAR1 and SGT1 are important co-chaperones of Hsp90. We previously showed that TaHsp90.1 is required for wheat seedling growth, and that TaHsp90.2 and TaHsp90.3 are essential for resistance (R) gene mediated resistance to stripe rust fungus. Here, we report the characterization of TaRAR1 and TaSGT1 genes in bread wheat. TaRAR1 and TaSGT1 each had three homoeologs, which were located on wheat groups 2 and 3 chromosomes, respectively. Strong inhibition of seedling growth was observed after silencing TaSGT1 but not TaRAR1. In contrast, decreasing the expression of TaRAR1 or TaSGT1 could all compromise R gene mediated resistance to stripe rust fungus infection. Protein-protein interactions were found among TaRAR1, TaSGT1 and TaHsp90. The N-terminus of TaHsp90, the CHORD-I and CHORD-II domains of TaRAR1 and the CS domain of TaSGT1 may be instrumental for the interactions among the three proteins. Based on this work and our previous study on TaHsp90, we speculate that the TaSGT1-TaHsp90.1 interaction is important for maintaining bread wheat seedling growth. The TaRAR1-TaSGT1-TaHsp90.2 and TaRAR1-TaSGT1-TaHsp90.3 interactions are involved in controlling the resistance to stripe rust disease. The new information obtained here should aid further functional investigations of TaRAR1-TaSGT1-TaHsp90 complexes in regulating bread wheat growth and disease resistance.

  10. Effects of alpha-amylases from different sources on the firming of concentrated wheat starch gels: relationship to bread staling.

    PubMed

    Palacios, Hernan R; Schwarz, Paul B; D'Appolonia, Bert L

    2004-09-22

    The firming and carbohydrate fractions of concentrated starch gels supplemented with four alpha-amylases from different sources were evaluated. Correlations were found between the firmness data and results for the carbohydrate fractions extracted from the gels. The thermostable (TBA) and intermediate temperature stability (ISBA) bacterial alpha-amylases were most effective in decreasing the rate of firming. The cereal alpha-amylase at the high level (CAH) was also effective. The CAH produced the largest quantity of dextrins at storage time zero and the thermostable bacterial alpha-amylase at the high level (TBAH) after storage for 5 days. None of the maltooligosaccharides appeared to be responsible for the decreased rate of firming of the gels. The results indicated that the TBA and ISBA most effectively inhibited firming because they degraded the external branches and the intercluster regions of amylopectin during storage. Consideration of previously reported differential scanning calorimetry and X-ray crystallography results leads to the conclusion that the antifirming action of the TBA and ISBA is due to their ability to degrade the amylopectin and amorphous regions of the gels during storage, which inhibits the formation of double helices and decreases the strength of the starch gel matrix. Gels supplemented with the TBA and ISBA were most crystalline but firmed to a lesser extent. These results are similar to those previously reported by other researchers for bread and strongly suggest that starch retrogradation plays a primary role in bread staling.

  11. Spring Wheat Breeding

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Common wheat, known as bread wheat, is one of major crops for human food consumption. It is further classified into spring and winter wheat based on the distinct growing seasons. Spring wheat is grown worldwide and usually planted in the spring and harvested in late summer or early fall. In this c...

  12. Rht-1 and Ppd-D1 associations with height, GA sensitivity, and days to heading in a worldwide bread wheat collection.

    PubMed

    Wilhelm, Edward P; Boulton, Margaret I; Al-Kaff, Nadia; Balfourier, Francois; Bordes, Jacques; Greenland, Andy J; Powell, Wayne; Mackay, Ian J

    2013-09-01

    Reduced height (Rht)-1 and Photoperiod (Ppd) have major effects on the adaptability of bread wheat (Triticum aestivum) to specific environments. Ppd-D1a is a photoperiod insensitive allele that reduces time to flowering. The gibberellin (GA) insensitive alleles Rht-B1b and Rht-D1b shorten plant stature and were important components of the 'green revolution'. Two additional Rht-B1 alleles were recently identified that contain a 160 or 197 bp insertion upstream of the coding region and may affect plant height or GA sensitivity Wilhelm et al. (Theor Appl Gen doi: 10.1007/s00122-013-2088-7 , 2013b). We determined the frequency of the five alleles in a worldwide core collection of 372 wheat accessions (372CC) and estimated their effects on height, days to heading, and GA sensitivity when the collection was grown in pots outdoors or in the glasshouse. This revealed that each allele was widespread geographically with frequencies ranging from 0.12 to 0.25. Ppd-D1a was associated with significant (p ≤ 0.05) reductions in days to heading and height relative to photoperiod sensitive Ppd-D1b. Relative to wild type, Rht-B1b and Rht-D1b each resulted in significant reductions in height (approximately 30 %) and GA sensitivity. The 160 and 197 bp alleles were associated with significant height reductions of 18 and 12 %, respectively, and with non-significant reductions in GA sensitivity relative to wild type. Two statistical methods were developed and used to estimate GA sensitivity of the 372CC accessions, but novel GA insensitive alleles were not identified. Further characterization of the Rht-B1 insertion alleles is required, but our results suggest these may enable fine adjustments in plant height.

  13. Effects of post-anthesis fertilizer on the protein composition of the gluten polymer in a US bread wheat

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Both genetic and environmental factors influence the types and amounts of wheat proteins that link together to form polymers essential for flour quality. To understand how plant growth conditions might influence gluten polymer formation, protein fractions containing small and large polymers were se...

  14. Precisely mapping a major gene conferring resistance to Hessian fly in bread wheat using genotyping-by-sequencing

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Background One of the reasons hard red winter wheat cultivar ‘Duster’ (PI 644016) is widely grown in the southern Great Plains is that it confers a consistently high level of resistance to biotype GP of Hessian fly (Hf). However, little is known about the genetic mechanism underlying Hf resistance i...

  15. Genetic and in silico comparative mapping of the polyphenol oxidase gene in bread wheat (Triticum aestivum L.).

    PubMed

    Raman, Rosy; Raman, Harsh; Johnstone, Katie; Lisle, Chris; Smith, Alison; Martin, Peter; Matin, Peter; Allen, Helen

    2005-10-01

    Polyphenol oxidases (PPOs) are involved in the time-dependent darkening and discolouration of Asian noodles and other wheat end products. In this study, a doubled haploid (DH) population derived from Chara (moderately high PPO activity)/WW2449 (low PPO activity) was screened for PPO activity based on L-DOPA and L-tyrosine assays using whole seeds. Both these assays were significantly genetically correlated (r = 0.91) in measuring the PPO activity in this DH population. Quantitative trait loci (QTLs) analysis utilising a skeleton map enabled us to identify a major QTL controlling PPO activity based on L-DOPA and L-tyrosine on the long arm of chromosome 2A. The simple sequence repeat (SSR) marker GWM294b explained over 82% of the line mean phenotypic variation from samples collected in both 2000 and 2003. Four SSR markers were validated for PPO linkage in genetically diverse backgrounds and proven to correctly predict the PPO activity in more than 92% of wheat lines. Physical mapping using deletion lines of Chinese Spring has confirmed the location of the GWM294b, GWM312 and WMC170 on chromosome 2AL, between deletion breakpoints 2AL-C to 0.85. In order to identify functional gene markers, data searches for alignments between rice BAC/PAC clones assembled on chromosome 1 and 4, chromosome 7, and (1) the wheat expressed sequence tags mapped in deletion bin (2AL-C to 0.85) and (2) the coding sequence of a previously cloned wheat PPO gene were made and found significant sequence similarities with the PPO gene or common central domain of tyrosinase. Available PPO gene sequences in the National Centre for Biotechnology Information (NCBI) database have revealed that there is a significant molecular diversity at the nucleotide and amino acid level in the wheat PPO genes.

  16. SSH Analysis of Endosperm Transcripts and Characterization of Heat Stress Regulated Expressed Sequence Tags in Bread Wheat.

    PubMed

    Goswami, Suneha; Kumar, Ranjeet R; Dubey, Kavita; Singh, Jyoti P; Tiwari, Sachidanand; Kumar, Ashok; Smita, Shuchi; Mishra, Dwijesh C; Kumar, Sanjeev; Grover, Monendra; Padaria, Jasdeep C; Kala, Yugal K; Singh, Gyanendra P; Pathak, Himanshu; Chinnusamy, Viswanathan; Rai, Anil; Praveen, Shelly; Rai, Raj D

    2016-01-01

    Heat stress is one of the major problems in agriculturally important cereal crops, especially wheat. Here, we have constructed a subtracted cDNA library from the endosperm of HS-treated (42°C for 2 h) wheat cv. HD2985 by suppression subtractive hybridization (SSH). We identified ~550 recombinant clones ranging from 200 to 500 bp with an average size of 300 bp. Sanger's sequencing was performed with 205 positive clones to generate the differentially expressed sequence tags (ESTs). Most of the ESTs were observed to be localized on the long arm of chromosome 2A and associated with heat stress tolerance and metabolic pathways. Identified ESTs were BLAST search using Ensemble, TriFLD, and TIGR databases and the predicted CDS were translated and aligned with the protein sequences available in pfam and InterProScan 5 databases to predict the differentially expressed proteins (DEPs). We observed eight different types of post-translational modifications (PTMs) in the DEPs corresponds to the cloned ESTs-147 sites with phosphorylation, 21 sites with sumoylation, 237 with palmitoylation, 96 sites with S-nitrosylation, 3066 calpain cleavage sites, and 103 tyrosine nitration sites, predicted to sense the heat stress and regulate the expression of stress genes. Twelve DEPs were observed to have transmembrane helixes (TMH) in their structure, predicted to play the role of sensors of HS. Quantitative Real-Time PCR of randomly selected ESTs showed very high relative expression of HSP17 under HS; up-regulation was observed more in wheat cv. HD2985 (thermotolerant), as compared to HD2329 (thermosusceptible) during grain-filling. The abundance of transcripts was further validated through northern blot analysis. The ESTs and their corresponding DEPs can be used as molecular marker for screening or targeted precision breeding program. PTMs identified in the DEPs can be used to elucidate the thermotolerance mechanism of wheat-a novel step toward the development of "climate-smart" wheat.

  17. Effect of gliadins and HMW and LMW subunits of glutenin on dough properties in the F6 recombinant inbred lines from a bread wheat cross.

    PubMed

    Nieto-Taladriz, M T; Perretant, M R; Rousset, M

    1994-04-01

    The storage proteins of 64 F2-derived F6 recombinant inbred lines (RILs) from the bread wheat cross 'Prinqual'/'Marengo' were analyzed. Parents differed at four loci: Gli-B1 (coding for gliadins), Glu-B1 (coding for HMW glutenin subunits), Glu-A3/Gli-A1 (coding for LMW glutenin subunits/gliadins) and Glu-D3 (coding for LMW glutenin subunits). The effect of allelic variation at these loci on tenacity, extensibility and dough strength as measured by the Chopin alveograph was determined. Allelic differences at the Glu-B1 locus had a significant effect on only tenacity. None of the allelic differences at either the Glu-A3/Gli-A1 or Glu-D3 loci had a significant effect on quality criteria. Allelic variation at the Gli-B1 locus significantly affected all of the dough properties. Epistatic effects between some of the loci considered contributed significantly to the variation in dough quality. Additive and epistatic effects each accounted for 15% of the variation in tenacity. Epistasis accounted for 15% of the variation in extensibility, whereas additive effects accounted for 4%. Epistasis accounted for 14% of the variation in dough strength, and additivity for 9%. The relative importance of epistatic effects suggest that they should be included in predictive models when breeding for breadmaking quality.

  18. On-farm dynamic management of genetic diversity: the impact of seed diffusions and seed saving practices on a population-variety of bread wheat.

    PubMed

    Thomas, Mathieu; Demeulenaere, Elise; Dawson, Julie C; Khan, Abdul Rehman; Galic, Nathalie; Jouanne-Pin, Sophie; Remoue, Carine; Bonneuil, Christophe; Goldringer, Isabelle

    2012-12-01

    Since the domestication of crop species, humans have derived specific varieties for particular uses and shaped the genetic diversity of these varieties. Here, using an interdisciplinary approach combining ethnobotany and population genetics, we document the within-variety genetic structure of a population-variety of bread wheat (Triticum aestivum L.) in relation to farmers' practices to decipher their contribution to crop species evolution. Using 19 microsatellites markers, we conducted two complementary graph theory-based methods to analyze population structure and gene flow among 19 sub-populations of a single population-variety [Rouge de Bordeaux (RDB)]. The ethnobotany approach allowed us to determine the RDB history including diffusion and reproduction events. We found that the complex genetic structure among the RDB sub-populations is highly consistent with the structure of the seed diffusion and reproduction network drawn based on the ethnobotanical study. This structure highlighted the key role of the farmer-led seed diffusion through founder effects, selection and genetic drift because of human practices. An important result is that the genetic diversity conserved on farm is complementary to that found in the genebank indicating that both systems are required for a more efficient crop diversity conservation.

  19. Bioprocess for efficient production of recombinant Pichia anomala phytase and its applicability in dephytinizing chick feed and whole wheat flat Indian breads.

    PubMed

    Joshi, Swati; Satyanarayana, T

    2015-10-01

    The phytase of the yeast Pichia anomala (PPHY) is a suitable biocatalyst as a food and feed additive because of its adequate thermostability, acid stability, protease insensitivity and broad substrate spectrum. The cell-bound nature and low phytase titres are the main bottlenecks for its utility in food and feed industries. In this investigation, we have overcome the problems by constitutive secretory expression of PPHY under glyceraldehyde phosphate dehydrogenase (GAP) promoter. A ~44-fold increase in rPPHY titre has been achieved after optimization of cultural variables by one-variable-at-a-time approach and two factorial statistical design. The use of GAP promoter makes the cultivation of the recombinant P. pastoris straight forward and eliminates the requirement of methanol for induction and hazards associated with its storage. Among metal-phytate complexes, Ca(2+) phytate is hydrolyzed more efficiently by rPPHY than Co(2+), Mn(2+), Mg(2+), Fe(3+) and Zn(2+) phytates. The enzyme is effective in dephytinizing whole wheat unleavened flat Indian breads (naan and tandoori) and different broiler feeds, thus mitigating anti-nutritional effects of phytates.

  20. On-farm dynamic management of genetic diversity: the impact of seed diffusions and seed saving practices on a population-variety of bread wheat

    PubMed Central

    Thomas, Mathieu; Demeulenaere, Elise; Dawson, Julie C; Khan, Abdul Rehman; Galic, Nathalie; Jouanne-Pin, Sophie; Remoue, Carine; Bonneuil, Christophe; Goldringer, Isabelle

    2012-01-01

    Since the domestication of crop species, humans have derived specific varieties for particular uses and shaped the genetic diversity of these varieties. Here, using an interdisciplinary approach combining ethnobotany and population genetics, we document the within-variety genetic structure of a population-variety of bread wheat (Triticum aestivum L.) in relation to farmers’ practices to decipher their contribution to crop species evolution. Using 19 microsatellites markers, we conducted two complementary graph theory-based methods to analyze population structure and gene flow among 19 sub-populations of a single population-variety [Rouge de Bordeaux (RDB)]. The ethnobotany approach allowed us to determine the RDB history including diffusion and reproduction events. We found that the complex genetic structure among the RDB sub-populations is highly consistent with the structure of the seed diffusion and reproduction network drawn based on the ethnobotanical study. This structure highlighted the key role of the farmer-led seed diffusion through founder effects, selection and genetic drift because of human practices. An important result is that the genetic diversity conserved on farm is complementary to that found in the genebank indicating that both systems are required for a more efficient crop diversity conservation. PMID:23346224

  1. Whole-Genome Mapping of Agronomic and Metabolic Traits to Identify Novel Quantitative Trait Loci in Bread Wheat Grown in a Water-Limited Environment1[W][OA

    PubMed Central

    Hill, Camilla B.; Taylor, Julian D.; Edwards, James; Mather, Diane; Bacic, Antony; Langridge, Peter; Roessner, Ute

    2013-01-01

    Drought is a major environmental constraint responsible for grain yield losses of bread wheat (Triticum aestivum) in many parts of the world. Progress in breeding to improve complex multigene traits, such as drought stress tolerance, has been limited by high sensitivity to environmental factors, low trait heritability, and the complexity and size of the hexaploid wheat genome. In order to obtain further insight into genetic factors that affect yield under drought, we measured the abundance of 205 metabolites in flag leaf tissue sampled from plants of 179 cv Excalibur/Kukri F1-derived doubled haploid lines of wheat grown in a field experiment that experienced terminal drought stress. Additionally, data on 29 agronomic traits that had been assessed in the same field experiment were used. A linear mixed model was used to partition and account for nongenetic and genetic sources of variation, and quantitative trait locus analysis was used to estimate the genomic positions and effects of individual quantitative trait loci. Comparison of the agronomic and metabolic trait variation uncovered novel correlations between some agronomic traits and the levels of certain primary metabolites, including metabolites with either positive or negative associations with plant maturity-related or grain yield-related traits. Our analyses demonstrate that specific regions of the wheat genome that affect agronomic traits also have distinct effects on specific combinations of metabolites. This approach proved valuable for identifying novel biomarkers for the performance of wheat under drought and could facilitate the identification of candidate genes involved in drought-related responses in bread wheat. PMID:23660834

  2. Cultivar-specific high temperature stress responses in bread wheat (Triticum aestivum L.) associated with physicochemical traits and defense pathways.

    PubMed

    Mishra, Divya; Shekhar, Shubhendu; Agrawal, Lalit; Chakraborty, Subhra; Chakraborty, Niranjan

    2017-04-15

    The increasing global temperature by 1°C is estimated to reduce the harvest index in a crop by 6%, and this would certainly have negative impact on overall plant metabolism. Wheat is one of the most important crops with global annual production of over 600million tonnes. We investigated an array of physicochemical and molecular indexes to unravel differential response of nine commercial wheat cultivars to high temperature stress (HTS). The reduced rate in relative water content, higher membrane stability, slow chlorophyll degradation and increased accumulation of proline and secondary metabolites ingrained higher thermotolerance in cv. Unnat Halna, among others. The altered expression of several stress-responsive genes, particularly the genes associated with photosynthesis, heat shock proteins and antioxidants impinge on the complexity of HTS-induced responses over different genetic backgrounds and connectivity of adaptive mechanisms. This may facilitate the targeted manipulation of metabolic routes in crops for agricultural and industrial exploitation.

  3. SSH Analysis of Endosperm Transcripts and Characterization of Heat Stress Regulated Expressed Sequence Tags in Bread Wheat

    PubMed Central

    Goswami, Suneha; Kumar, Ranjeet R.; Dubey, Kavita; Singh, Jyoti P.; Tiwari, Sachidanand; Kumar, Ashok; Smita, Shuchi; Mishra, Dwijesh C.; Kumar, Sanjeev; Grover, Monendra; Padaria, Jasdeep C.; Kala, Yugal K.; Singh, Gyanendra P.; Pathak, Himanshu; Chinnusamy, Viswanathan; Rai, Anil; Praveen, Shelly; Rai, Raj D.

    2016-01-01

    Heat stress is one of the major problems in agriculturally important cereal crops, especially wheat. Here, we have constructed a subtracted cDNA library from the endosperm of HS-treated (42°C for 2 h) wheat cv. HD2985 by suppression subtractive hybridization (SSH). We identified ~550 recombinant clones ranging from 200 to 500 bp with an average size of 300 bp. Sanger's sequencing was performed with 205 positive clones to generate the differentially expressed sequence tags (ESTs). Most of the ESTs were observed to be localized on the long arm of chromosome 2A and associated with heat stress tolerance and metabolic pathways. Identified ESTs were BLAST search using Ensemble, TriFLD, and TIGR databases and the predicted CDS were translated and aligned with the protein sequences available in pfam and InterProScan 5 databases to predict the differentially expressed proteins (DEPs). We observed eight different types of post-translational modifications (PTMs) in the DEPs corresponds to the cloned ESTs-147 sites with phosphorylation, 21 sites with sumoylation, 237 with palmitoylation, 96 sites with S-nitrosylation, 3066 calpain cleavage sites, and 103 tyrosine nitration sites, predicted to sense the heat stress and regulate the expression of stress genes. Twelve DEPs were observed to have transmembrane helixes (TMH) in their structure, predicted to play the role of sensors of HS. Quantitative Real-Time PCR of randomly selected ESTs showed very high relative expression of HSP17 under HS; up-regulation was observed more in wheat cv. HD2985 (thermotolerant), as compared to HD2329 (thermosusceptible) during grain-filling. The abundance of transcripts was further validated through northern blot analysis. The ESTs and their corresponding DEPs can be used as molecular marker for screening or targeted precision breeding program. PTMs identified in the DEPs can be used to elucidate the thermotolerance mechanism of wheat—a novel step toward the development of

  4. Developments in bread-making processes.

    PubMed

    Belderok, B

    2000-01-01

    An introduction to the evolutionary history of wheat is followed by a description of the origin and distribution of the modern hexaploid wheat varieties in Europe. Next, the influence of cultural (the way of bread making), social and economic (i.e. the great influence of the United States and Canada) factors on wheat growing in Europe are considered (Section 1). The anatomy and chemical composition of wheat grains and the fundamental differences between hard and soft wheat are described in Section 2. The process of flour making is treated in Section 3. Section 4 contains a study of gluten proteins and wheat starches in relation to the making of bread (Section 5) and of other wheat products (Section 6). Section 7 deals with the genetic bread-wheat properties: grain hardness, milling quality, production of (unwanted) sticky doughs, alpha-amylase levels, and contains an extensive study of genetics and the role of gliadins and glutenins. A concluding section contains the description and evaluation of assay methods to identify the characteristics of bread wheats for the use of millers, arbiters, and especially for growers.

  5. Significance of Wheat Flour Dough Rheology to Gas Cell Structure Development in Bread and Other Baked Products

    NASA Astrophysics Data System (ADS)

    Engmann, Jan

    2008-07-01

    We discuss which rheological material functions of wheat flour dough are most relevant for structure development in baked products under common processing conditions. We consider the growth of gas cells during dough proofing (driven by yeast) and during baking, where the growth is driven by a combination of CO2 desorption, water and ethanol evaporation, and thermal expansion of gas. Attention is given to upper limits on biaxial extension rate and stress and the consequences for the required rheological material functions. The applicability of the "Considère criterion" to predict the probability of coalescence between gas cells and its effect on loaf aeration is briefly discussed.

  6. An Efficient Approach for the Development of Locus Specific Primers in Bread Wheat (Triticum aestivum L.) and Its Application to Re-Sequencing of Genes Involved in Frost Tolerance.

    PubMed

    Babben, Steve; Perovic, Dragan; Koch, Michael; Ordon, Frank

    2015-01-01

    Recent declines in costs accelerated sequencing of many species with large genomes, including hexaploid wheat (Triticum aestivum L.). Although the draft sequence of bread wheat is known, it is still one of the major challenges to developlocus specific primers suitable to be used in marker assisted selection procedures, due to the high homology of the three genomes. In this study we describe an efficient approach for the development of locus specific primers comprising four steps, i.e. (i) identification of genomic and coding sequences (CDS) of candidate genes, (ii) intron- and exon-structure reconstruction, (iii) identification of wheat A, B and D sub-genome sequences and primer development based on sequence differences between the three sub-genomes, and (iv); testing of primers for functionality, correct size and localisation. This approach was applied to single, low and high copy genes involved in frost tolerance in wheat. In summary for 27 of these genes for which sequences were derived from Triticum aestivum, Triticum monococcum and Hordeum vulgare, a set of 119 primer pairs was developed and after testing on Nulli-tetrasomic (NT) lines, a set of 65 primer pairs (54.6%), corresponding to 19 candidate genes, turned out to be specific. Out of these a set of 35 fragments was selected for validation via Sanger's amplicon re-sequencing. All fragments, with the exception of one, could be assigned to the original reference sequence. The approach presented here showed a much higher specificity in primer development in comparison to techniques used so far in bread wheat and can be applied to other polyploid species with a known draft sequence.

  7. Use of methylation filtration and C(0)t fractionation for analysis of genome composition and comparative genomics in bread wheat.

    PubMed

    Bandopadhyay, Rajib; Rustgi, Sachin; Chaudhuri, Rajat Kanti; Khurana, Paramjit; Khurana, Jitendra Paul; Tyagi, Akhilesh Kumar; Balyan, Harindra Singh; Houben, Andreas; Gupta, Pushpendra Kumar

    2011-07-20

    We investigated the compositional and structural differences in sequences derived from different fractions of wheat genomic DNA obtained using methylation filtration and C(0)t fractionation. Comparative analysis of these sequences revealed large compositional and structural variations in terms of GC content, different structural elements including repeat sequences (e.g., transposable elements and simple sequence repeats), protein coding genes, and non-coding RNA genes. A correlation between methylation status [determined on the basis of selective inclusion/exclusion in methylation-filtered (MF) library] of different repeat elements and expression level was observed. The expression levels were determined by comparing MF sequences with expressed sequence tags (ESTs) available in the public domain. Only a limited overlap among MF, high C(0)t (HC), and ESTs was observed, suggesting that these sequences may largely either represent the low-copy non-transcribed sequences or include genes with low expression levels. Thus, these results indicated a need to study MF and HC sequences along with ESTs to fully appreciate complexity of wheat gene space.

  8. Implications of non-covalent interactions in zein-starch dough and bread quality

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Breads made from non-wheat flours are made from thick batters and are lower quality than wheat bread. The development of visco-elastic doughs from non-wheat proteins would allow a wider range of gluten-free products and would improve the quality of such foods. Only recently has the mechanism of zei...

  9. Delimitation of the Earliness per se D1 (Eps-D1) flowering gene to a subtelomeric chromosomal deletion in bread wheat (Triticum aestivum).

    PubMed

    Zikhali, Meluleki; Wingen, Luzie U; Griffiths, Simon

    2016-01-01

    Earliness per se (Eps) genes account for the variation in flowering time when vernalization and photoperiod requirements are satisfied. Genomics and bioinformatics approaches were used to describe allelic variation for 40 Triticum aestivum genes predicted, by synteny with Brachypodium distachyon, to be in the 1DL Eps region. Re-sequencing 1DL genes revealed that varieties carrying early heading alleles at this locus, Spark and Cadenza, carry a subtelomeric deletion including several genes. The equivalent region in Rialto and Avalon is intact. A bimodal distribution in the segregating Spark X Rialto single seed descent (SSD) populations enabled the 1DL QTL to be defined as a discrete Mendelian factor, which we named Eps-D1. Near isogenic lines (NILs) and NIL derived key recombinants between markers flanking Eps-D1 suggest that the 1DL deletion contains the gene(s) underlying Eps-D1. The deletion spans the equivalent of the Triticum monoccocum Eps-A (m) 1 locus, and hence includes MODIFIER OF TRANSCRIPTION 1 (MOT1) and FTSH PROTEASE 4 (FTSH4), the candidates for Eps-A (m) 1. The deletion also contains T. aestivum EARLY FLOWERING 3-D1 (TaELF3-D1) a homologue of the Arabidopsis thaliana circadian clock gene EARLY FLOWERING 3. Eps-D1 is possibly a homologue of Eps-B1 on chromosome 1BL. NILs carrying the Eps-D1 deletion have significantly reduced total TaELF3 expression and altered TaGIGANTEA (TaGI) expression compared with wild type. Altered TaGI expression is consistent with an ELF3 mutant, hence we propose TaELF3-D1 as the more likely candidate for Eps-D1. This is the first direct fine mapping of Eps effect in bread wheat.

  10. Bread Wheat (Triticum aestivum L.) Grain Protein Concentration Is Related to Early Post-Flowering Nitrate Uptake under Putative Control of Plant Satiety Level

    PubMed Central

    Taulemesse, François; Le Gouis, Jacques; Gouache, David; Gibon, Yves; Allard, Vincent

    2016-01-01

    The strong negative correlation between grain protein concentration (GPC) and grain yield (GY) in bread wheat complicates the simultaneous improvement of these traits. However, earlier studies have concluded that the deviation from this relationship (grain protein deviation or GPD) has strong genetic basis. Genotypes with positive GPD have an increased ability to uptake nitrogen (N) during the post-flowering period independently of the amount of N taken up before flowering, suggesting that genetic variability for N satiety could enable the breakage of the negative relationship. This study is based on two genotypes markedly contrasted for GPD grown under semi-hydroponic conditions differentiated for nitrate availability both before and after flowering. This allows exploration of the genetic determinants of post-flowering N uptake (PANU) by combining whole plant sampling and targeted gene expression approaches. The results highlights the correlation (r² = 0.81) with GPC of PANU occurring early during grain development (flowering–flowering + 250 degree-days) independently of GY. Early PANU was in turn correlated (r² = 0.80) to the stem-biomass increment after flowering through its effect on N sink activity. Differences in early PANU between genotypes, despite comparable N statuses at flowering, suggest that genetic differences in N satiety could be involved in the establishment of the GPC. Through its strong negative correlation with genes implied in N assimilation, root nitrate concentration appears to be a good marker for evaluating instantaneous plant N demand, and may provide valuable information on the genotypic N satiety level. This trait may help breeders to identify genotypes having high GPC independently of their GY. PMID:26886933

  11. Delimitation of the Earliness per se D1 (Eps-D1) flowering gene to a subtelomeric chromosomal deletion in bread wheat (Triticum aestivum)

    PubMed Central

    Zikhali, Meluleki; Wingen, Luzie U.; Griffiths, Simon

    2016-01-01

    Earliness per se (Eps) genes account for the variation in flowering time when vernalization and photoperiod requirements are satisfied. Genomics and bioinformatics approaches were used to describe allelic variation for 40 Triticum aestivum genes predicted, by synteny with Brachypodium distachyon, to be in the 1DL Eps region. Re-sequencing 1DL genes revealed that varieties carrying early heading alleles at this locus, Spark and Cadenza, carry a subtelomeric deletion including several genes. The equivalent region in Rialto and Avalon is intact. A bimodal distribution in the segregating Spark X Rialto single seed descent (SSD) populations enabled the 1DL QTL to be defined as a discrete Mendelian factor, which we named Eps-D1. Near isogenic lines (NILs) and NIL derived key recombinants between markers flanking Eps-D1 suggest that the 1DL deletion contains the gene(s) underlying Eps-D1. The deletion spans the equivalent of the Triticum monoccocum Eps-A m 1 locus, and hence includes MODIFIER OF TRANSCRIPTION 1 (MOT1) and FTSH PROTEASE 4 (FTSH4), the candidates for Eps-A m 1. The deletion also contains T. aestivum EARLY FLOWERING 3-D1 (TaELF3-D1) a homologue of the Arabidopsis thaliana circadian clock gene EARLY FLOWERING 3. Eps-D1 is possibly a homologue of Eps-B1 on chromosome 1BL. NILs carrying the Eps-D1 deletion have significantly reduced total TaELF3 expression and altered TaGIGANTEA (TaGI) expression compared with wild type. Altered TaGI expression is consistent with an ELF3 mutant, hence we propose TaELF3-D1 as the more likely candidate for Eps-D1. This is the first direct fine mapping of Eps effect in bread wheat. PMID:26476691

  12. Morpho-physiolological and qualitative traits of a bread wheat collection spanning a century of breeding in Italy

    PubMed Central

    Laino, Paolo; Limonta, Margherita; Gerna, Davide

    2015-01-01

    Abstract Evaluation and characterization are crucial steps in the exploitation of germplasm collections. The Sant’Angelo Lodigiano unit of the Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria (CREA) maintains a broad collection of Triticum spp, including more than 4000 genotypes of T. aestivum. Such collection represents a wide source of genetic variability for many agronomic and qualitative traits, extremely useful in modern breeding programs. The collection size, however, makes very difficult its management as a whole. A reduced subset, representing the process of wheat breeding in Italy during the last hundred years, was hence identified for an in-depth characterization. The lines were cropped in two locations over two growing seasons, and analyzed using 16 morpho-agronomic and qualitative descriptors. Most of the analysed characters showed a broad variation throughout the collection, allowing to follow the plant ideotype changes across the breeding progress in Italy during the 20th century. PMID:26379457

  13. The Genetic Control of Grain Protein Content under Variable Nitrogen Supply in an Australian Wheat Mapping Population

    PubMed Central

    Mahjourimajd, Saba; Taylor, Julian; Rengel, Zed; Khabaz-Saberi, Hossein; Kuchel, Haydn; Okamoto, Mamoru

    2016-01-01

    Genetic variation has been observed in both protein concentration in wheat grain and total protein content (protein yield). Here we describe the genetic analysis of variation for grain protein in response to nitrogen (N) supply and locate significant genomic regions controlling grain protein components in a spring wheat population. In total, six N use efficiency (NUE) field trials were carried out for the target traits in a sub-population of doubled haploid lines derived from a cross between two Australian varieties, RAC875 and Kukri, in Southern and Western Australia from 2011 to 2013. Twenty-four putative Quantitative Trait Loci (QTL) for protein-related traits were identified at high and low N supply and ten QTL were identified for the response to N for the traits studied. These loci accounted for a significant proportion of the overall effect of N supply. Several of the regions were co-localised with grain yield QTL and are promising targets for further investigation and selection in breeding programs. PMID:27438012

  14. Association Analysis of Grain-setting Rates in Apical and Basal Spikelets in Bread Wheat (Triticum aestivum L.)

    PubMed Central

    Guo, Jie; Zhang, Yong; Shi, Weiping; Zhang, Boqiao; Zhang, Jingjuan; Xu, Yanhao; Cheng, Xiaoming; Cheng, Kai; Zhang, Xueyong; Hao, Chenyang; Cheng, Shunhe

    2015-01-01

    The rates of grain-setting in apical and basal spikelets in wheat directly affect the kernel number per spike (KNPS). In this study, 220 wheat lines from 18 Chinese provinces and five foreign countries were used as a natural population. Phenotypic analysis showed differences in grain-setting rates between apical and basal spikelets. The broad-sense heritability of grain-setting rate in apical spikelets (18.7–21.0%) was higher than that for basal spikelets (9.4–16.4%). Significant correlations were found between KNPS and grain numbers in apical (R2 = 0.40–0.45, P < 0.01) and basal (R2 = 0.41–0.56, P < 0.01) spikelets. Seventy two of 106 SSR markers were associated with grain setting, 32 for apical spikelets, and 34 for basal spikelets. The SSR loci were located on 17 chromosomes, except 3A, 3D, 4A, and 7D, and explained 3.7–22.9% of the phenotypic variance. Four markers, Xcfa2153-1A202, Xgwm186-5A118, Xgwm156-3B319, and Xgwm537-7B210, showed the largest effects on grain numbers in apical and basal spikelets. High grain numbers in apical and basal spikelets were associated with elite alleles. Ningmai 9, Ning 0569, and Yangmai 18 with high grain-setting rates carried larger numbers of favorable alleles. Comparison of grain numbers in basal and apical spikelets of 35 Yangmai and Ningmai lines indicated that the Ningmai lines had better grain-setting rates (mean 21.4) than the Yangmai lines (16.5). PMID:26635852

  15. Variance components, heritability and correlation analysis of anther and ovary size during the floral development of bread wheat.

    PubMed

    Guo, Zifeng; Chen, Dijun; Schnurbusch, Thorsten

    2015-06-01

    Anther and ovary development play an important role in grain setting, a crucial factor determining wheat (Triticum aestivum L.) yield. One aim of this study was to determine the heritability of anther and ovary size at different positions within a spikelet at seven floral developmental stages and conduct a variance components analysis. Relationships between anther and ovary size and other traits were also assessed. The thirty central European winter wheat genotypes used in this study were based on reduced height (Rht) and photoperiod sensitivity (Ppd) genes with variable genetic backgrounds. Identical experimental designs were conducted in a greenhouse and field simultaneously. Heritability of anther and ovary size indicated strong genetic control. Variance components analysis revealed that anther and ovary sizes of floret 3 (i.e. F3, the third floret from the spikelet base) and floret 4 (F4) were more sensitive to the environment compared with those in floret 1 (F1). Good correlations were found between spike dry weight and anther and ovary size in both greenhouse and field, suggesting that anther and ovary size are good predictors of each other, as well as spike dry weight in both conditions. Relationships between spike dry weight and anther and ovary size at F3/4 positions were stronger than at F1, suggesting that F3/4 anther and ovary size are better predictors of spike dry weight. Generally, ovary size showed a closer relationship with spike dry weight than anther size, suggesting that ovary size is a more reliable predictor of spike dry weight.

  16. Influence of a fertilizer solution on yield and quality of bread wheat in Guadalquivir Valley (Córdoba, Spain)

    NASA Astrophysics Data System (ADS)

    Concepción Benítez, M.; González, José Luis; Tejada, Manuel

    2014-05-01

    The use of by-products of food industries in agricultural practices has become a routine over the last few decades. The addition of beet vinasse, by-products of the two sep olive mill process and by-products of defatted sunflower flour, etc., to soils is a common agricultural practice, since sensible use has been reported to improve the physical, chemical and biological aspects of the soil and to increase harvest yield, and in many cases harvest quality Previous research carried out by the authors (Ordóñez et al., 2001) examined a process whereby a protein concentrate is obtained from defatted sunflower flour. In this process, floating liquid phosphorus, potassium contents and smaller amounts of humic substances and nitrogen are obtained. The potential application of this solution as a fertiliser has been evaluated on rye grass, confirming that its effects are comparable to those produced by a nutritional solution in terms of phosphorus and potassium foliar levels. The experiment was performed on soil classified as Typic Haploxererts located in the Middle Valley of the river Guadalquivir Cajeme wheat (Triticum aestivum var) variety was used at a dose of 180 kg seeds / ha. For both crop, four fertiliser treatments were applied in triplicate to randomly distributed 7 x 8 m plots. The greatest positive effect of applying the experimental phospho-potassic solution was found for the leaf levels of K, in maturity; this influence was most significant when the highest dosage of said solution. With reference to the levels of N, P and K in wheat grain, the levels of potassium were significantly different for all the fertilising treatments, and the plot fertilised with the highest dosage of the experimental phospho-potassic solution presented the highest values. As for the data obtained for harvest yield and quality, the addition of the experimental solution was observed to have a significantly positive influence (but only in the highest dosages) on the production levels.

  17. Detection of two major grain yield QTL in bread wheat (Triticum aestivum L.) under heat, drought and high yield potential environments.

    PubMed

    Bennett, Dion; Reynolds, Matthew; Mullan, Daniel; Izanloo, Ali; Kuchel, Haydn; Langridge, Peter; Schnurbusch, Thorsten

    2012-11-01

    A large proportion of the worlds' wheat growing regions suffers water and/or heat stress at some stage during the crop growth cycle. With few exceptions, there has been no utilisation of managed environments to screen mapping populations under repeatable abiotic stress conditions, such as the facilities developed by the International Wheat and Maize Improvement Centre (CIMMYT). Through careful management of irrigation and sowing date over three consecutive seasons, repeatable heat, drought and high yield potential conditions were imposed on the RAC875/Kukri doubled haploid population to identify genetic loci for grain yield, yield components and key morpho-physiological traits under these conditions. Two of the detected quantitative trait loci (QTL) were located on chromosome 3B and had a large effect on canopy temperature and grain yield, accounting for up to 22 % of the variance for these traits. The locus on chromosome arm 3BL was detected under all three treatments but had its largest effect under the heat stress conditions, with the RAC875 allele increasing grain yield by 131 kg ha(-1) (or phenotypically, 7 % of treatment average). Only two of the eight yield QTL detected in the current study (including linkage groups 3A, 3D, 4D 5B and 7A) were previously detected in the RAC875/Kukri doubled haploid population; and there were also different yield components driving grain yield. A number of discussion points are raised to understand differences between the Mexican and southern Australian production environments and explain the lack of correlation between the datasets. The two key QTL detected on chromosome 3B in the present study are candidates for further genetic dissection and development of molecular markers.

  18. Quality of Bread Supplemented with Antrodia
salmonea-Fermented Grains

    PubMed Central

    Chien, Rao-Chi; Ulziijargal, Enkhjargal

    2016-01-01

    Summary Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked different. Bread supplemented with fermented grains had similar thermal properties, which differed from those of white bread and bread supplemented with mycelium. Bread supplemented with fermented grains contained substantial mass fractions (on dry mass basis) of adenosine (0.92–1.96 µg/g), ergosterol (24.53–30.12 µg/g), ergothioneine (2.16–3.18 µg/g) and γ-aminobutyric acid (2.20–2.45 µg/g). In addition, bread supplemented with mycelium contained lovastatin (0.43 µg/g). White bread and bread supplemented with fermented grains had similar sensory results. Overall, fermented grains could be incorporated into bread to provide beneficial effects. PMID:27904408

  19. Quality of Bread Supplemented with Antrodia
salmonea-Fermented Grains.

    PubMed

    Chien, Rao-Chi; Ulziijargal, Enkhjargal; Mau, Jeng-Leun

    2016-06-01

    Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked different. Bread supplemented with fermented grains had similar thermal properties, which differed from those of white bread and bread supplemented with mycelium. Bread supplemented with fermented grains contained substantial mass fractions (on dry mass basis) of adenosine (0.92-1.96 µg/g), ergosterol (24.53-30.12 µg/g), ergothioneine (2.16-3.18 µg/g) and γ-aminobutyric acid (2.20-2.45 µg/g). In addition, bread supplemented with mycelium contained lovastatin (0.43 µg/g). White bread and bread supplemented with fermented grains had similar sensory results. Overall, fermented grains could be incorporated into bread to provide beneficial effects.

  20. Detection of QTLs for traits associated with pre-harvest sprouting resistance in bread wheat (Triticum aestivum L.)

    PubMed Central

    Cao, Liangzi; Hayashi, Kazuki; Tokui, Mayumi; Mori, Masahiko; Miura, Hideho; Onishi, Kazumitsu

    2016-01-01

    Pre-harvest sprouting (PHS) is one of the serious problems for wheat production, especially in rainy regions. Although seed dormancy is the most critical trait for PHS resistance, the control of heading time should also be considered to prevent seed maturation during unfavorable conditions. In addition, awning is known to enhance water absorption by the spike, causing PHS. In this study, we conducted QTL analysis for three PHS resistant related traits, seed dormancy, heading time and awn length, by using recombinant inbred lines from ‘Zenkouji-komugi’ (high PHS resistance) × ‘Chinese Spring’ (weak PHS resistance). QTLs for seed dormancy were detected on chromosomes 1B (QDor-1B) and 4A (QDor-4A), in addition to a QTL on chromosome 3A, which was recently cloned as TaMFT-3A. In addition, the accumulation of the QTLs and their epistatic interactions contributed significantly to a higher level of dormancy. QDor-4A is co-located with the Hooded locus for awn development. Furthermore, an effective QTL, which confers early heading by the Zenkouji-komugi allele, was detected on the short arm of chromosome 7B, where the Vrn-B3 locus is located. Understanding the genetic architecture of traits associated with PHS resistance will facilitate the marker assisted selection to breed new varieties with higher PHS resistance. PMID:27162497

  1. Insights of interaction between small and large subunits of ADP-glucose pyrophosphorylase from bread wheat (Triticum aestivum L.).

    PubMed

    Danishuddin, Mohd; Chatrath, Ravish; Singh, Rajender

    2011-05-07

    Lack of knowledge of three dimensional structures of small and large subunits of ADP- glucose pyrophosphorylase (AGPase) in wheat has hindered efforts to understand the binding specifities of substrate and catalytic mechanism. Thus, to understand the structure activity relationship, 3D structures were built by homology modelling based on crystal structure of potato tuber ADP-glucose pyrophosphorylase. Selected models were refined by energy minimization and further validated by Procheck and Prosa-web analysis. Ramachandran plot showed that overall main chain and side chain parameters are favourable. Moreover, Z-score of the models from Prosa-web analysis gave the conformation that they are in the range of the template. Interaction analysis depicts the involvement of six amino acids in hydrogen bonding (AGP-SThr422-AGP-LMet138, AGP- SArg420-AGP-LGly47, AGP-SSer259-AGP-LSer306, AGP-SGlu241-AGP-LIle311, AGPSGln113- AGP-LGlu286 and AGP-SGln70-AGP-LLys291). Fifteen amino acids of small subunit were able to make hydrophobic contacts with seventeen amino acids of large subunit. Furthermore, decrease in the solvent accessible surface area in the amino acids involved in interaction were also reported. All the distances were formed in between 2.27 to 3.78Å. The present study focussed on heterodimeric structure of (AGPase). This predicted complex not only enhance our understanding of the interaction mechanism between these subunits (AGP-L and AGP-S) but also enable to further study to obtain better variants of this enzyme for the improvement of the plant yield.

  2. Structural changes of starch during baking and staling of rye bread.

    PubMed

    Mihhalevski, Anna; Heinmaa, Ivo; Traksmaa, Rainer; Pehk, Tõnis; Mere, Arvo; Paalme, Toomas

    2012-08-29

    Rye sourdough breads go stale more slowly than wheat breads. To understand the peculiarities of bread staling, rye sourdough bread, wheat bread, and a number of starches were studied using wide-angle X-ray diffraction, nuclear magnetic resonance ((13)C CP MAS NMR, (1)H NMR, (31)P NMR), polarized light microscopy, rheological methods, microcalorimetry, and measurement of water activity. The degree of crystallinity of starch in breads decreased with hydration and baking to 3% and increased during 11 days of storage to 21% in rye sourdough bread and to 26% in wheat bread. (13)C NMR spectra show that the chemical structures of rye and wheat amylopectin and amylose contents are very similar; differences were found in the starch phospholipid fraction characterized by (31)P NMR. The (13)C CP MAS NMR spectra demonstrate that starch in rye sourdough breads crystallize in different forms than in wheat bread. It is proposed that different proportions of water incorporation into the crystalline structure of starch during staling and changes in starch fine structure cause the different rates of staling of rye and wheat bread.

  3. The Production of Synbiotic Bread by Microencapsulation

    PubMed Central

    Sharifan, Anousheh; Tarzi, Babak Ghiassi

    2016-01-01

    Summary Bread is a global staple food. Despite attempts to develop functional breads containing viable microorganisms, this has not been done yet because of the high temperature during baking. The aim of this study is to obtain synbiotic bread, hence hamburger bun and white pan bread were selected. Lactobacillus acidophilus LA-5 and L. casei 431 were encapsulated with calcium alginate and Hi-maize resistant starch via emulsion technique and coated with chitosan. The morphology and size of microcapsules were measured by scanning electron microscopy and particle size analyser. Inulin was added at 5% wheat flour mass basis for prebiotic effect. The encapsulated probiotics were inoculated into the bread dough and bread loaves were baked. The survival of encapsulated probiotics was determined after baking; also sensory evaluation was performed. Both types of bread met the standard criteria for probiotic products. The probiotic survival was higher in hamburger bun. L. casei 431 was more resistant to high temperature than L. acidophilus LA-5. A significant increase in probiotic survival was observed when the protective coating of chitosan was used in addition to calcium alginate and Hi-maize resistant starch. Storage for 4 days did not have any effect on the viability of encapsulated bacteria. The addition of encapsulated bacteria did not have any effect on flavour and texture; however, 5% inulin improved the texture of bread significantly. Results show that microencapsulation used in the production of synbiotic bread can enhance the viability and thermal resistance of the probiotic bacteria. PMID:27904393

  4. Stability of sterigmatocystin during the bread making process and its occurrence in bread from the Latvian market.

    PubMed

    Veršilovskis, Aleksandrs; Bartkevičs, Vadims

    2012-05-01

    Sterigmatocystin (STC) is a carcinogenic and mutagenic mycotoxin produced by fungi of many Aspergillus species. The aim of this research was to test the stability of STC during the bread making process and to check bread samples from the Latvian market for STC contamination, using a previously developed electrospray positive ionisation (ESI(+)) liquid chromatography-tandem mass spectrometry (LC-MS/MS) method. Wheat grain naturally contaminated with STC was used for bread baking. STC was found to be stable during the bread-making process. In the food survey 17% of the analysed breads were positive for STC, with concentration levels of 2-7 μg kg(-1). One out of six rye bread samples, one out of nine rye-wheat bread samples and three out of 14 wheat bread samples were contaminated with STC. Four out of five contaminated samples contained whole grains as the main ingredient. We conclude that whole grain bread may be a possible source of STC, although even STC-positive bread samples identified in this study contained quite low toxin levels.

  5. Genetic analyses using GGE model and a mixed linear model approach, and stability analyses using AMMI bi-plot for late-maturity alpha-amylase activity in bread wheat genotypes.

    PubMed

    Rasul, Golam; Glover, Karl D; Krishnan, Padmanaban G; Wu, Jixiang; Berzonsky, William A; Fofana, Bourlaye

    2017-03-17

    Low falling number and discounting grain when it is downgraded in class are the consequences of excessive late-maturity α-amylase activity (LMAA) in bread wheat (Triticum aestivum L.). Grain expressing high LMAA produces poorer quality bread products. To effectively breed for low LMAA, it is necessary to understand what genes control it and how they are expressed, particularly when genotypes are grown in different environments. In this study, an International Collection (IC) of 18 spring wheat genotypes and another set of 15 spring wheat cultivars adapted to South Dakota (SD), USA were assessed to characterize the genetic component of LMAA over 5 and 13 environments, respectively. The data were analysed using a GGE model with a mixed linear model approach and stability analysis was presented using an AMMI bi-plot on R software. All estimated variance components and their proportions to the total phenotypic variance were highly significant for both sets of genotypes, which were validated by the AMMI model analysis. Broad-sense heritability for LMAA was higher in SD adapted cultivars (53%) compared to that in IC (49%). Significant genetic effects and stability analyses showed some genotypes, e.g. 'Lancer', 'Chester' and 'LoSprout' from IC, and 'Alsen', 'Traverse' and 'Forefront' from SD cultivars could be used as parents to develop new cultivars expressing low levels of LMAA. Stability analysis using an AMMI bi-plot revealed that 'Chester', 'Lancer' and 'Advance' were the most stable across environments, while in contrast, 'Kinsman', 'Lerma52' and 'Traverse' exhibited the lowest stability for LMAA across environments.

  6. Factors affecting quality of batter-based gluten-free bread

    Technology Transfer Automated Retrieval System (TEKTRAN)

    While wheat bread has been extensively studied, the quality basis for gluten-free bread remains controversial. Common gluten-free breads are prepared from soft batters, and in such systems, intact and damaged starch, pentosans, added hydrocolloids like xanthan gum and hydroxypropyl methylcellulose (...

  7. RICE BREAD QUALITY AS AFFECTED BY YEAST AND BRAN

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Whole rice bread (WRB) has been developed in our laboratory for people suffering from Celiac disease and other food allergies. The WRB has texture and related qualities comparable with white or whole wheat breads. This paper reports the results of three levels of yeast, defatted rice bran on the t...

  8. Composition and Palatability of Breads Made with Ground Soybean Products.

    ERIC Educational Resources Information Center

    Klein, Barbara P.; And Others

    1980-01-01

    Ground soy products made from whole soybeans were used in bread as substitutes for 12 percent of the wheat flour to demonstrate that home-prepared soy products can be used to bake palatable breads and supplement their protein content. (Author/SK)

  9. The Journal of Nutrition, Volume 106, 1976: Decreased absorption of calcium, magnesium, zinc and phosphorus by humans due to increased fiber and phosphorus consumption as wheat bread.

    PubMed

    Reinhold, J G; Faradji, B; Abadi, P; Ismail-Beigi, F

    1991-07-01

    During a 20 day period of high fiber consumption in the form of bread made partly from wheaten wholemeal, two men developed negative balances of calcium, magnesium, zinc and phosphorus due to increased fecal excretion of each element. The fecal losses correlated closely with fecal dry matter and phosphorus. Fecal dry matter, in turn, was directly proportional to fecal fiber excretion. Balances of nitrogen remained positive. Mineral elements were well-utilized by the same subjects during a 20 day period of white bread consumption.

  10. Enhancing arabic bread quality and shelf life stability using bread improvers.

    PubMed

    Aleid, S M; Al-Hulaibi, A A; Ghoush, M Abu; Al-Shathri, A A

    2015-08-01

    Arabic breads is produced mainly from hard red winter wheat (HRWW) and have relatively little crumb, dense texture, form pocket and are often round with golden brown crust color. The objectives of this research were to investigate the effect of different bread improvers combinations addition in enhancing the quality parameters of Arabic bread. Therefore, the ability of Arabic bread for rolling, folding and overall quality were evaluated during the Arabic bread storage period for 2 days. It was found that there was significant effect of bread improvers combinations (Arabic gum "AG" * Mongglycerides "MG" *alpha-amylase) addition on the ability of Arabic bread for rolling and folding on the second day (P ≤ 0.1). The highest white Arabic bread quality was obtained significantly from addition of low AG, high of MG and high alpha-amylase combination and high AG, low of MG and high alpha-amylase combination. While, low of AG, high of MG and low alpha-amylase combination and high of AG, high of MG and low alpha-amylase combination significantly exhibited the highest overall quality for the Arabic bread made from whole flour.

  11. Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient

    PubMed Central

    Ranawana, Viren; Campbell, Fiona; Bestwick, Charles; Nicol, Phyllis; Milne, Lesley; Duthie, Garry; Raikos, Vassilios

    2016-01-01

    The present article describes the second part of a study investigating the effect of adding vegetables on the nutritional, physico-chemical, and oxidative properties of wheat bread, and specifically focuses on bread that does not contain oil as an added ingredient. Wheat flour breads fortified with freeze-dried carrot, tomato, beetroot or broccoli were developed and assessed for their nutritional composition, antioxidant potential, oxidative stability, and storage properties. Using a simulated in vitro model, the study also examined the impact of vegetable addition on the oxidative stability of macronutrients during gastro-intestinal digestion. Adding vegetables improved the nutritional and functional attributes of the oil-free breads. However, they demonstrated a lower antioxidant potential compared to their oil-containing counterparts. Similarly, the textural and storage properties of the oil-free vegetable breads were poorer compared to the oil-containing breads. As expected, in the absence of oil the oil-free breads were associated with lower lipid oxidation both in their fresh form and during gastro-intestinal digestion. Adding vegetables reduced protein oxidation in the fresh oil-free breads but had no effect during gastro-intestinal digestion. The impact of vegetables on macronutrient oxidation in the oil-free breads during digestion appears to be vegetable-specific with broccoli exacerbating it and the others having no effect. Of the evaluated vegetables, beetroot showed the most promising nutritional and physico-chemical benefits when incorporated into bread that does not contain added oil. PMID:28231157

  12. Wheat Quality Council, Hard Spring Wheat Technical Committee, 2014 Crop

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Eleven experimental lines of hard spring wheat were grown at up to five locations in 2014 and evaluated for kernel, milling, and bread baking quality against the check variety Glenn. Wheat samples were submitted through the Wheat Quality Council and processed and milled at the USDA-ARS Hard Red Spr...

  13. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.

    PubMed

    Martinez-Villaluenga, C; Michalska, A; Frias, J; Piskula, M K; Vidal-Valverde, C; Zieliński, H

    2009-01-01

    The effect of rye flour extraction rates and baking on thiamine and riboflavin content, and antioxidant capacity of traditional rye bread were studied and compared with white wheat flour. The content of thiamine was higher (10.9%) in rye dough formulated with dark rye flour (F-100%; extraction rate of 100%) than in rye dough formulated with brown rye flour (F-92%; extraction rate of 92%) that was similar to dough made with wheat flour. The riboflavin content in rye dough made from flour F-100% was also higher (16%) than in dough formulated with flour F-92%, and both provided larger riboflavin content than wheat dough. Baking led to reductions in thiamine of 56% for wheat bread and of 20% for both rye breads; however, this process caused only a 10% decrease in riboflavin for wheat bread and a 30% decrease for rye breads. Trolox equivalent antioxidant capacity, peroxyl radical scavenging capacity, DPPH radical scavenging activity, and Folin-Ciocalteu reducing capacity were higher in rye than in wheat dough and bread. Baking process produced slight changes in antioxidant activity, except for Superoxide Dismutase-like activity where a sharp decrease was observed. Our findings showed that rye breads are an important source of B vitamins and rye breads formulated with dark and brown flours showed better antioxidant properties than wheat bread. Therefore, rye breads should be more widely recommended in human nutrition.

  14. Impact of agricultural management practices on soil organic carbon: simulation of Australian wheat systems.

    PubMed

    Zhao, Gang; Bryan, Brett A; King, Darran; Luo, Zhongkui; Wang, Enli; Song, Xiaodong; Yu, Qiang

    2013-05-01

    Quantifying soil organic carbon (SOC) dynamics at a high spatial and temporal resolution in response to different agricultural management practices and environmental conditions can help identify practices that both sequester carbon in the soil and sustain agricultural productivity. Using an agricultural systems model (the Agricultural Production Systems sIMulator), we conducted a high spatial resolution and long-term (122 years) simulation study to identify the key management practices and environmental variables influencing SOC dynamics in a continuous wheat cropping system in Australia's 96 million ha cereal-growing regions. Agricultural practices included five nitrogen application rates (0-200 kg N ha(-1) in 50 kg N ha(-1) increments), five residue removal rates (0-100% in 25% increments), and five residue incorporation rates (0-100% in 25% increments). We found that the change in SOC during the 122-year simulation was influenced by the management practices of residue removal (linearly negative) and fertilization (nonlinearly positive) - and the environmental variables of initial SOC content (linearly negative) and temperature (nonlinearly negative). The effects of fertilization were strongest at rates up to 50 kg N ha(-1) , and the effects of temperature were strongest where mean annual temperatures exceeded 19 °C. Reducing residue removal and increasing fertilization increased SOC in most areas except Queensland where high rates of SOC decomposition caused by high temperature and soil moisture negated these benefits. Management practices were particularly effective in increasing SOC in south-west Western Australia - an area with low initial SOC. The results can help target agricultural management practices for increasing SOC in the context of local environmental conditions, enabling farmers to contribute to climate change mitigation and sustaining agricultural production.

  15. Dough properties and bread-making quality-related characteristics of Yumechikara near-isogenic wheat lines carrying different Glu-B3 alleles.

    PubMed

    Ito, Miwako; Maruyama-Funatsuki, Wakako; Ikeda, Tatsuya M; Nishio, Zenta; Nagasawa, Koichi; Tabiki, Tadashi

    2015-06-01

    We investigated the relationships of three allelic variations in Glu-B3 (ab, g, and h) with dough properties and bread-making quality-related characteristics using near-isogenic lines (NILs) of 'Yumechikara' that commonly carry Glu-A1a, Glu-B1b, Glu-D1d, Glu-A3f, Glu-B3ab and Glu-D3a. Measurement of peak time (PT) in a 2-g mixograph indicated that Glu-B3g was the most effective for a strong dough property, followed by Glu-B3ab, with Glu-B3h being the least effective. The results of measurement of mixing time during bread-making were similar to those for PTs, i.e., the lines carrying Glu-B3g showed the longest mixing time, followed by those of Glu-B3ab, and those of Glu-B3h showed the shortest mixing time. Since two parameters of bread-making quality, loaf volume (LV) and specific loaf volume (SLV), were affected by flour protein contents in all groups of the Glu-B3 genotype, we compared the effects of the three Glu-B3 alleles on those parameters using analysis of covariance (ANCOVA) to remove the effect of protein content. The results indicated that the Glu-B3h group showed the largest SLV, followed by the Glu-B3ab group, and the Glu-B3g group showed the smallest SLV. These results suggest that the introduction of Glu-B3h into 'Yumechikara' makes it possible to breed varieties with good bread-making quality-related characteristics.

  16. Dough properties and bread-making quality-related characteristics of Yumechikara near-isogenic wheat lines carrying different Glu-B3 alleles

    PubMed Central

    Ito, Miwako; Maruyama-Funatsuki, Wakako; Ikeda, Tatsuya M.; Nishio, Zenta; Nagasawa, Koichi; Tabiki, Tadashi

    2015-01-01

    We investigated the relationships of three allelic variations in Glu-B3 (ab, g, and h) with dough properties and bread-making quality-related characteristics using near-isogenic lines (NILs) of ‘Yumechikara’ that commonly carry Glu-A1a, Glu-B1b, Glu-D1d, Glu-A3f, Glu-B3ab and Glu-D3a. Measurement of peak time (PT) in a 2-g mixograph indicated that Glu-B3g was the most effective for a strong dough property, followed by Glu-B3ab, with Glu-B3h being the least effective. The results of measurement of mixing time during bread-making were similar to those for PTs, i.e., the lines carrying Glu-B3g showed the longest mixing time, followed by those of Glu-B3ab, and those of Glu-B3h showed the shortest mixing time. Since two parameters of bread-making quality, loaf volume (LV) and specific loaf volume (SLV), were affected by flour protein contents in all groups of the Glu-B3 genotype, we compared the effects of the three Glu-B3 alleles on those parameters using analysis of covariance (ANCOVA) to remove the effect of protein content. The results indicated that the Glu-B3h group showed the largest SLV, followed by the Glu-B3ab group, and the Glu-B3g group showed the smallest SLV. These results suggest that the introduction of Glu-B3h into ‘Yumechikara’ makes it possible to breed varieties with good bread-making quality-related characteristics. PMID:26175621

  17. Antifungal activity of Meyerozyma guilliermondii: identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread.

    PubMed

    Coda, Rossana; Rizzello, Carlo G; Di Cagno, Raffaella; Trani, Antonio; Cardinali, Gianluigi; Gobbetti, Marco

    2013-04-01

    Preliminarily, 146 strains of yeasts were screened for the antifungal activity toward the indicator Penicillium roqueforti DPPMAF1. The strain Meyerozyma guilliermondii LCF1353 was selected and used for dough fermentation. The water/salt soluble extract of the dough was analyzed by HPLC and GC/MS-SPME. The synthesis of the extracellular cell wall-degrading enzyme β-1,3-glucanase and ethyl-acetate was shown. The effect on conidia germination mainly suggested a fungistatic activity. M. guilliermondii LCF1353 was used as starter for dough fermentation in combination with Wickeramomyces anomalus 1695 and Lactobacillus plantarum 1A7, which were previously selected for antifungal activity. The growth of the strains was monitored by plate count and molecular techniques, and competitive or antagonistic interactions among them were excluded. Bread started with the combination of M. guilliermondii LCF1353, W. anomalus LCF1695 and L. plantarum 1A7 showed a more prolonged shelf life compared to the other breads. Fungal growth was delayed at least until 14 days of storage, under conditions of high artificial inoculum. The bread manufactured with the above combination showed good chemical and textural characteristics and, as shown by sensory analysis, it was appreciated for elasticity, color and taste.

  18. Bread in a Bag. Teacher's Packet. Revised Edition.

    ERIC Educational Resources Information Center

    Oklahoma State Dept. of Education, Oklahoma City.

    This unit is designed to familiarize students in grades 3-6 with wheat production; teach them the nutritional value of wheat products and their role in a well-balanced diet; and give then an easy, hands-on experience in bread making with a nominal amount of cleanup for teachers. The kit suggests that in the first week, teachers discuss wheat…

  19. Bread formulated with guava powder was enriched in phenolic and aroma compounds, and was highly acceptable by consumers.

    PubMed

    Castelo-Branco, Vanessa N; Lago, Mabel G; Minuzzo, Daniela A; Moura-Nunes, Nathália; Torres, Alexandre G; Nunes, Juliana C; Monteiro, Mariana

    2016-12-01

    Guava powder (GP) was used as source of aroma and phenolic compounds to fortify wheat bread 10% (GB10) and 20% (GB20), substituting for wheat flour. Phenolic compounds, antioxidant capacity, volatile compounds profile, and sensory acceptability of control bread (CB; without GP) and guava breads (GB) were evaluated. Incorporation of GP increased roughly 2-to-3-fold the phenolic compounds contents of bread. Ten phenolic compounds were identified in GB20, and quercetin-3-O-rutinoside was the major compound, while in CB, ferulic acid was the major among the six phenolic compounds in CB. Bread making seemed to promote the release of phenolic compounds from structural components. Breads incorporated with GP presented a richer volatile profile than CB, especially due to the presence of terpenes. GB improved aroma profile of bread. GP added aroma compounds and phenolic antioxidants, and seemed to be an interesting approach to enhance bread bioactivity and acceptability.

  20. Changes in abundance of an abscisic acid-responsive, early cysteine-labeled metallothionein transcript during pollen embryogenesis in bread wheat (Triticum aestivum).

    PubMed

    Reynolds, T L; Crawford, R L

    1996-12-01

    A clone for an embryoid-abundant, early cysteine-labeled metallothionein (EcMt) gene has been isolated from a wheat pollen embryoid cDNA library. The transcript of this gene was only expressed in embryogenic microspores, pollen embryoids, and developing zygotic embryos of wheat. Accumulation of the EcMt mRNA showed a direct and positive correlation with an increase of the plant hormone, abscisic acid (ABA) in developing pollen embryoids. Treating cultures with an inhibitor of ABA biosynthesis, fluridone, suppressed not only ABA accumulation but also the appearance of the EcMt gene transcript and the ability of microspores to form embryoids. These results suggest that the EcMt gene may act as a molecular marker for pollen embryogenesis because ABA biosynthesis is accompanied by the increased expression of the EcMt transcript that coincides with the differentiation of pollen embryoids in wheat anther cultures.

  1. Development and analysis of composite flour bread.

    PubMed

    Menon, Lakshmi; Majumdar, Swarnali Dutta; Ravi, Usha

    2015-07-01

    The study elucidates the effect of utilizing cereal-pulse-fruit seed composite flour in the development and quality analysis of leavened bread. The composite flour was prepared using refined wheat flour (WF), high protein soy flour (SF), sprouted mung bean flour (MF) and mango kernel flour (MKF). Three variations were formulated such as V-I (WF: SF: MF: MKF = 85:5:5:5), V-II (WF: SF: MF: MKF = 70:10:10:10), and V-III (WF: SF: MF: MKF = 60:14:13:13). Pertinent functional, physico-chemical and organoleptic attributes were studied in composite flour variations and their bread preparations. Physical characteristics of the bread variations revealed a percentage decrease in loaf height (14 %) and volume (25 %) and 20 % increase in loaf weight with increased substitution of composite flour. The sensory evaluation of experimental breads on a nine-point hedonic scale revealed that V-I score was 5 % higher than the standard bread. Hence, the present study highlighted the nutrient enrichment of bread on incorporation of a potential waste material mango kernel, soy and sprouted legume. Relevant statistical tests were done to analyze the significance of means for all tested parameters.

  2. Virus-Induced Gene Silencing Identifies an Important Role of the TaRSR1 Transcription Factor in Starch Synthesis in Bread Wheat

    PubMed Central

    Liu, Guoyu; Wu, Yufang; Xu, Mengjun; Gao, Tian; Wang, Pengfei; Wang, Lina; Guo, Tiancai; Kang, Guozhang

    2016-01-01

    The function of a wheat starch regulator 1 (TaRSR1) in regulating the synthesis of grain storage starch was determined using the barley stripe mosaic virus—virus induced gene-silencing (BSMV-VIGS) method in field experiments. Chlorotic stripes appeared on the wheat spikes infected with barley stripe mosaic virus-virus induced gene-silencing- wheat starch regulator 1 (BSMV-VIGS-TaRSR1) at 15 days after anthesis, at which time the transcription levels of the TaRSR1 gene significantly decreased. Quantitative real-time PCR was also used to measure the transcription levels of 26 starch synthesis-related enzyme genes in the grains of BSMV-VIGS-TaRSR1-silenced wheat plants at 20, 27, and 31 days after anthesis. The results showed that the transcription levels of some starch synthesis-related enzyme genes were markedly induced at different sampling time points: TaSSI, TaSSIV, TaBEIII, TaISA1, TaISA3, TaPHOL, and TaDPE1 genes were induced at each of the three sampling time points and TaAGPS1-b, TaAGPL1, TaAGPL2, TaSSIIb, TaSSIIc, TaSSIIIb, TaBEI, TaBEIIa, TaBEIIb, TaISA2, TaPHOH, and TaDPE2 genes were induced at one sampling time point. Moreover, both the grain starch contents, one thousand kernel weights, grain length and width of BSMV-VIGS-TaRSR1-infected wheat plants significantly increased. These results suggest that TaRSR1 acts as a negative regulator and plays an important role in starch synthesis in wheat grains by temporally regulating the expression of specific starch synthesis-related enzyme genes. PMID:27669224

  3. Virus-Induced Gene Silencing Identifies an Important Role of the TaRSR1 Transcription Factor in Starch Synthesis in Bread Wheat.

    PubMed

    Liu, Guoyu; Wu, Yufang; Xu, Mengjun; Gao, Tian; Wang, Pengfei; Wang, Lina; Guo, Tiancai; Kang, Guozhang

    2016-09-23

    The function of a wheat starch regulator 1 (TaRSR1) in regulating the synthesis of grain storage starch was determined using the barley stripe mosaic virus-virus induced gene-silencing (BSMV-VIGS) method in field experiments. Chlorotic stripes appeared on the wheat spikes infected with barley stripe mosaic virus-virus induced gene-silencing- wheat starch regulator 1 (BSMV-VIGS-TaRSR1) at 15 days after anthesis, at which time the transcription levels of the TaRSR1 gene significantly decreased. Quantitative real-time PCR was also used to measure the transcription levels of 26 starch synthesis-related enzyme genes in the grains of BSMV-VIGS-TaRSR1-silenced wheat plants at 20, 27, and 31 days after anthesis. The results showed that the transcription levels of some starch synthesis-related enzyme genes were markedly induced at different sampling time points: TaSSI, TaSSIV, TaBEIII, TaISA1, TaISA3, TaPHOL, and TaDPE1 genes were induced at each of the three sampling time points and TaAGPS1-b, TaAGPL1, TaAGPL2, TaSSIIb, TaSSIIc, TaSSIIIb, TaBEI, TaBEIIa, TaBEIIb, TaISA2, TaPHOH, and TaDPE2 genes were induced at one sampling time point. Moreover, both the grain starch contents, one thousand kernel weights, grain length and width of BSMV-VIGS-TaRSR1-infected wheat plants significantly increased. These results suggest that TaRSR1 acts as a negative regulator and plays an important role in starch synthesis in wheat grains by temporally regulating the expression of specific starch synthesis-related enzyme genes.

  4. Antioxidant contents and antioxidative properties of traditional rye breads.

    PubMed

    Michalska, Anna; Ceglinska, Alicja; Amarowicz, Ryszard; Piskula, Mariusz Konrad; Szawara-Nowak, Dorota; Zielinski, Henryk

    2007-02-07

    The purpose of this research was to find out the effect of flour extraction rate on the antioxidative properties of traditional rye bread and then to compare the bioactive compounds content and antioxidant properties of rye breads with commercial wheat roll. Four types of rye flour with different extraction rates of 100 (whole meal dark flour), 95 (brown flour), 90 (brown flour), and 70% (light flour) originated from Warko rye cultivar were used for traditional bread baking with sourdough fermentation. Four types of the respective rye breads were analyzed for their potentially beneficial components, including tocopherols and tocotrienols, total phenolics and flavonoids, reduced glutathione, and inositol hexaphosphates. Moreover, the phenolic acids profile was provided. The Trolox equivalent antioxidant capacity (TEAC) of the breads was evaluated using free radical scavenging activities of 80% methanol extracts against ABTS*+ radical cation (ABTS radical cation decolorization method) whereas radical scavenging activity (RSA) was determined against 2,2-diphenyl-1-picrylhydrazyl radical (DPPH*). The superoxide dismutase-like activity (SOD-like activity) was evaluated as free radical scavenging activities of PBS extracts against superoxide anion radicals (O2*-). The results were compared to whole meal rye bread as well as to wheat roll taken as representative example of wheat based bakery product. The studies showed that flour extraction rates strongly affected the content of bioactive compounds and antioxidative properties of traditionally baked rye breads. The incorporation of the rye flours with extraction rates from 100 down to 70% in the formulation caused decrease in tocopherol (T), tocotrienol (T3), inositol hexaphosphate (IP6), and phenolic compound (TPC) contents in rye breads. No changes in reduced glutathione (GSH) contents were noted between each type of rye bread. A significant decrease in Trolox equivalent antioxidant capacity and radical DDPH scavenging

  5. Substituting normal and waxy-type whole wheat flour on dough and baking properties.

    PubMed

    Choi, Induck; Kang, Chun-Sik; Cheong, Young-Keun; Hyun, Jong-Nae; Kim, Kee-Jong

    2012-09-01

    Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture.

  6. Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

    PubMed Central

    Choi, Induck; Kang, Chun-Sik; Cheong, Young-Keun; Hyun, Jong-Nae; Kim, Kee-Jong

    2012-01-01

    Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture. PMID:24471084

  7. Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts.

    PubMed

    Carrubba, Alessandra; Comparato, Andrea; Labruzzo, Andrea; Muccilli, Serena; Giannone, Virgilio; Spina, Alfio

    2016-09-01

    The use of selected plant water extracts to control pests and weeds is gaining growing attention in organic and sustainable agriculture, but the effects that such extracts may exert on the quality aspects of durum wheat are still unexplored. In 2014, 5 plant water extracts (Artemisia arborescens, Euphorbia characias, Rhus coriaria, Thymus vulgaris, Lantana camara) were prepared and distributed on durum wheat cv Valbelice to evaluate their potential herbicidal effects. After crop harvesting, the major physicochemical and technological parameters of wholemeal flours obtained from each treatment were measured and compared with those from chemical weeding and untreated controls. A baking test was also performed to evaluate the breadmaking quality. In wholemeal flours obtained after the treatment with plant extracts protein and dry gluten content were higher than in control and chemical weeding. Wholemeal flours obtained after chemical weeding reached the highest Mixograph parameters, and that from durum wheat treated with R. coriaria extract demonstrated a very high α-amylase activity. We concluded that the treatments with plant water extracts may influence many quality traits of durum wheat. This occurrence must be taken into account in overall decisions concerning the use of plant extracts in pest and weed management practice.

  8. Grain dormancy loss is associated with changes in ABA and GA sensitivity and hormone accumulation in bread wheat, Triticum aestivum (L.)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Knowledge about the hormonal control of seed dormancy and dormancy loss is essential in wheat, because low seed dormancy at maturity is associated with the problem of preharvest sprouting (PHS) when rain occurs before harvest. Low GA (gibberellin) hormone sensitivity and high ABA (abscisic acid) sen...

  9. Isolation of ABA-responsive mutants in allohexaploid bread wheat (Triticum aestivum L.): Drawing connections to grain dormancy, preharvest sprouting, and drought tolerance

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This paper describes the isolation of Wheat ABA-responsive mutants (Warm) in Chinese spring background of allohexaploid Triticum aestivum. The plant hormone abscisic acid (ABA) is required for the induction of seed dormancy, the induction of stomatal closure and drought tolerance, and is associated...

  10. Definition of the low molecular weight glutenin subunit gene family members in a set of standard bread wheat (Triticum aestivum L.) varieties

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Low-molecular-weight glutenin subunits (LMW-GS) are a class of seed storage proteins that play a major role in the determination of the viscoelastic properties of wheat dough. Most of the LMW-GSs are encoded by a multi-gene family located on the short arms of the homoeologous group 1 chromosomes, at...

  11. Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour.

    PubMed

    Žilić, Slađana; Janković, Marijana; Barać, Miroljub; Pešić, Mirjana; Konić-Ristić, Aleksandra; Hadži-Tašković Šukalović, Vesna

    2016-10-12

    The aim was to determine the effect of steeping and sprouting on wheat grain proteins and the functional consequences in this regard. The solubility of proteins and the polypeptide composition of albumins, globulins, gliadins and glutenins were determined, as well as the content of non-protein nitrogen and free sulfhydryl groups (-SH), and the activity of peroxidase (POD) and lipoxygenase (LOX). In addition, the pasting viscosity of flour and protein bioactivity such as antioxidant capacity and immunoreactivity were evaluated. The increase of non-protein nitrogen and free -SH groups by about 62.09 and 96.7%, respectively, as well as the decrease of albumin + globulin polypeptides with a molecular weight over 85.94 kDa and between 85.94-48.00 kDa by about 34 and 8.7%, respectively, were the most notable changes observed in the flour from whole sprouted wheat that clearly point to the intensive protein hydrolysis. The reduction of disulfide bonds and increased concentrations of free -SH groups significantly modify the visco-elastic properties of gliadins and glutenins causing pasting viscosity reduction. However, sprouted wheat flour could be considered as a potential food ingredient because of its improved antioxidant capacity that is a result of protein hydrolysis inter alia. As protein modification induced by steeping may have beneficial effects on the antigenicity of the glutenin fraction, this kind of wheat pretreatment can represent a putative strategy in the dietary modulation of diseases related to glutenin immunoreactivity, e.g. dermatitis herpetiformis.

  12. New data on the bioavailability of bread magnesium.

    PubMed

    Lopez, H W; Leenhardt, F; Remesy, C

    2004-12-01

    Whole cereal products are the main source of magnesium in human nutrition. Even if wholemeal bread is an important source of Mg, it also contains considerable amounts of phytic acid (PA), a natural chelator that lowers the absorption of trace elements such as Fe or Zn as well as Ca or Mg in cereal products. Significant Mg bioavailability improvement in bread could be supplied by the choice of raw materials and the baking processes of cereals. Improvement in the Mg content of wheat grain was proved possible by traditional plant selection. Bread making using sourdough improves the nutritional properties of bread by reducing the amounts of phytic acid and phytate breakdown, which is mainly explained by the acidity level in the sourdough process that promotes greater efficiency in the wheat phytase activity. A slight acidification due to sourdough effectively reduces the phytate content and improves Mg bioavaibility.

  13. Utilization of deletion bins to anchor and order sequences along the wheat 7B chromosome

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Bread wheat (Triticum aestivum L.) has a large, complex and highly repetitive genome which is challenging to assemble into high quality pseudo-chromosomes. As part of the international effort to sequence the hexaploid bread wheat genome by the international wheat genome sequencing consortium (IWGSC)...

  14. Nutritional, amylolytic enzymes inhibition and antioxidant properties of bread incorporated with Stevia rebaudiana.

    PubMed

    Ruiz-Ruiz, Jorge C; Moguel-Ordoñez, Yolanda B; Matus-Basto, Angel J; Segura-Campos, Maira R

    2015-01-01

    Wheat bread with sucrose content replaced with different levels of stevia extract was compared with traditional wheat bread. The ability to reduce glucose intake was highlighted by performing enzymatic assays using α-amylase and α-glucosidase. Antioxidant activity was measured by determining the scavenging effect on α,α-diphenyl-β-picrylhydrazyl radical. In comparison with the control, the bread with stevia extract was softer and had lower microbial growth during the shelf-life study. The sensory test showed that the substitution of 50% stevia extract was more acceptable when comparing with all the quality characteristics. Regarding the nutritional contribution, the content of dietary fiber and digestible carbohydrates in the bread with stevia extract was higher and lower respectively, so caloric intake was significantly reduced. The results showed that the biological properties of Stevia rebaudiana extract were retained after the bread making process and that the proposed bread could be suitable as functional food in human nutrition.

  15. Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour.

    PubMed

    Ogunsina, B S; Radha, C; Indrani, D

    2011-03-01

    The effects of replacing wheat flour with 0-15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typical moringa seed taste and was acceptable. Addition of combination of additives improved the dough strength and quality of bread with 10% DBMS flour. Replacement of wheat flour with 10%, 20% and 30% DBMS grits was found to affect cookies quality. Cookies with 20% DBMS grits had the nutty taste of moringa seeds and were acceptable. Bread with 10% DBMS flour and cookies with 20% DBMS grits had more protein, iron and calcium. Incorporating moringa seeds in baked foods may be exploited as a means of boosting nutrition in Africa and Asia where malnutrition is prevalent.

  16. TaMYB13-1, a R2R3 MYB transcription factor, regulates the fructan synthetic pathway and contributes to enhanced fructan accumulation in bread wheat

    PubMed Central

    Kooiker, Maarten; Drenth, Janneke; Glassop, Donna; McIntyre, C. Lynne; Xue, Gang-Ping

    2013-01-01

    Fructans are the major component of temporary carbon reserve in the stem of temperate cereals, which is used for grain filling. Three families of fructosyltransferases are directly involved in fructan synthesis in the vacuole of Triticum aestivum. The regulatory network of the fructan synthetic pathway is largely unknown. Recently, a sucrose-upregulated wheat MYB transcription factor (TaMYB13-1) was shown to be capable of activating the promoter activities of sucrose:sucrose 1-fructosyltransferase (1-SST) and sucrose:fructan 6-fructosyltransferase (6-SFT) in transient transactivation assays. This work investigated TaMYB13-1 target genes and their influence on fructan synthesis in transgenic wheat. TaMYB13-1 overexpression resulted in upregulation of all three families of fructosyltransferases including fructan:fructan 1-fructosyltransferase (1-FFT). A γ-vacuolar processing enzyme (γ-VPE1), potentially involved in processing the maturation of fructosyltransferases in the vacuole, was also upregulated by TaMYB13-1 overexpression. Multiple TaMYB13 DNA-binding motifs were identified in the Ta1-FFT1 and Taγ-VPE1 promoters and were bound strongly by TaMYB13-1. The expression profiles of these target genes and TaMYB13-1 were highly correlated in recombinant inbred lines and during stem development as well as the transgenic and non-transgenic wheat dataset, further supporting a direct regulation of these genes by TaMYB13-1. TaMYB13-1 overexpression in wheat led to enhanced fructan accumulation in the leaves and stems and also increased spike weight and grain weight per spike in transgenic plants under water-limited conditions. These data suggest that TaMYB13-1 plays an important role in coordinated upregulation of genes necessary for fructan synthesis and can be used as a molecular tool to improve the high fructan trait. PMID:23873993

  17. Genetic and physiological analysis of Rht8 in bread wheat: an alternative source of semi-dwarfism with a reduced sensitivity to brassinosteroids.

    PubMed

    Gasperini, Debora; Greenland, Andy; Hedden, Peter; Dreos, René; Harwood, Wendy; Griffiths, Simon

    2012-07-01

    Over the next decade, wheat grain production must increase to meet the demand of a fast growing human population. One strategy to meet this challenge is to raise wheat productivity by optimizing plant stature. The Reduced height 8 (Rht8) semi-dwarfing gene is one of the few, together with the Green Revolution genes, to reduce stature of wheat (Triticum aestivum L.), and improve lodging resistance, without compromising grain yield. Rht8 is widely used in dry environments such as Mediterranean countries where it increases plant adaptability. With recent climate change, its use could become increasingly important even in more northern latitudes. In the present study, the characterization of Rht8 was furthered. Morphological analyses show that the semi-dwarf phenotype of Rht8 lines is due to shorter internodal segments along the wheat culm, achieved through reduced cell elongation. Physiological experiments show that the reduced cell elongation is not due to defective gibberellin biosynthesis or signalling, but possibly to a reduced sensitivity to brassinosteroids. Using a fine-resolution mapping approach and screening 3104 F(2) individuals of a newly developed mapping population, the Rht8 genetic interval was reduced from 20.5 cM to 1.29 cM. Comparative genomics with model genomes confined the Rht8 syntenic intervals to 3.3 Mb of the short arm of rice chromosome 4, and to 2 Mb of Brachypodium distachyon chromosome 5. The very high resolution potential of the plant material generated is crucial for the eventual cloning of Rht8.

  18. In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread.

    PubMed

    Dall'Asta, Margherita; Bresciani, Letizia; Calani, Luca; Cossu, Marta; Martini, Daniela; Melegari, Camilla; Del Rio, Daniele; Pellegrini, Nicoletta; Brighenti, Furio; Scazzina, Francesca

    2016-01-13

    Wheat aleurone, due to its potentially higher bioaccessibility and bioavailability of micronutrients and phenolic acids, could represent a useful ingredient in the production of commonly consumed cereal-based food. The aim of the present study was to investigate the in vitro bioaccessibility of phenolic acids both from an aleurone-enriched bread and from a whole grain bread. The two bread samples were firstly characterized for the phenolic acid content. An in vitro digestion was then performed in order to evaluate the release of phenolic acids. The results obtained suggest that the bioaccessibility of the phenolic acids in the aleurone-enriched bread is higher than in the whole grain bread. These in vitro results suggest the potential use of aleurone in the production of foods, and this may represent an attractive possibility to vehicle nutritionally interesting components to consumers.

  19. In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread

    PubMed Central

    Dall’Asta, Margherita; Bresciani, Letizia; Calani, Luca; Cossu, Marta; Martini, Daniela; Melegari, Camilla; Del Rio, Daniele; Pellegrini, Nicoletta; Brighenti, Furio; Scazzina, Francesca

    2016-01-01

    Wheat aleurone, due to its potentially higher bioaccessibility and bioavailability of micronutrients and phenolic acids, could represent a useful ingredient in the production of commonly consumed cereal-based food. The aim of the present study was to investigate the in vitro bioaccessibility of phenolic acids both from an aleurone-enriched bread and from a whole grain bread. The two bread samples were firstly characterized for the phenolic acid content. An in vitro digestion was then performed in order to evaluate the release of phenolic acids. The results obtained suggest that the bioaccessibility of the phenolic acids in the aleurone-enriched bread is higher than in the whole grain bread. These in vitro results suggest the potential use of aleurone in the production of foods, and this may represent an attractive possibility to vehicle nutritionally interesting components to consumers. PMID:26771635

  20. Cross-genome map based dissection of a nitrogen use efficiency ortho-metaQTL in bread wheat unravels concerted cereal genome evolution.

    PubMed

    Quraishi, Umar Masood; Abrouk, Michael; Murat, Florent; Pont, Caroline; Foucrier, Séverine; Desmaizieres, Gregory; Confolent, Carole; Rivière, Nathalie; Charmet, Gilles; Paux, Etienne; Murigneux, Alain; Guerreiro, Laurent; Lafarge, Stéphane; Le Gouis, Jacques; Feuillet, Catherine; Salse, Jerome

    2011-03-01

    Monitoring nitrogen use efficiency (NUE) in plants is becoming essential to maintain yield while reducing fertilizer usage. Optimized NUE application in major crops is essential for long-term sustainability of agriculture production. Here, we report the precise identification of 11 major chromosomal regions controlling NUE in wheat that co-localise with key developmental genes such as Ppd (photoperiod sensitivity), Vrn (vernalization requirement), Rht (reduced height) and can be considered as robust markers from a molecular breeding perspective. Physical mapping, sequencing, annotation and candidate gene validation of an NUE metaQTL on wheat chromosome 3B allowed us to propose that a glutamate synthase (GoGAT) gene that is conserved structurally and functionally at orthologous positions in rice, sorghum and maize genomes may contribute to NUE in wheat and other cereals. We propose an evolutionary model for the NUE locus in cereals from a common ancestral region, involving species specific shuffling events such as gene deletion, inversion, transposition and the invasion of repetitive elements.

  1. Hard Spring Wheat Technical Committee 2016 Crop

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Seven experimental lines of hard spring wheat were grown at up to five locations in 2016 and evaluated for kernel, milling, and bread baking quality against the check variety Glenn. Wheat samples were submitted through the Wheat Quality Council and processed and milled at the USDA-ARS Hard Red Spri...

  2. Panis populi--bread and public health in Australia.

    PubMed

    Pearn, J

    1998-04-01

    The 'standard loaf, 680 gm, white, supermarket-purchased' as expressed in the Consumer Price Index, is but the basic form of bread sold to the Australian public. In the public health context, three themes have been intimately associated with bread--quality control, price control and bread used as a vehicle for supplementary nutritive agents important in preventive medicine. Price control, through assizing, has been a feature of bread marketing in western communities for seven centuries; and bread remains the last item on which price control (although seldom enforced) exists in Australia. Quality control, for public health, is determined both by regulation and by the force of increasingly literate consumers, of whom women occupy the most important determinant. From the preventive medicine point of view, important themes in bread quality, such as its use to reduce laxative sales on the one hand and to reduce the demographic incidence of colonic cancer on the other, remains outside formal regulation. Australia is a relatively conservative nation in the context of nutritional additives. It was not until 1953 that the National Health and Medical Research Council approved the addition of extra B vitamins to bread. Currently, folic acid is added as a discretion to selected high-premium breakfast cereals in Australia in one attempt to reduce the incidence to neural tube defects. The addition of such ingredients to bread remains an unrealised, but potentially important aspect of preventive medicine in Australia.

  3. Targeting of prolamins by RNAi in bread wheat: effectiveness of seven silencing-fragment combinations for obtaining lines devoid of coeliac disease epitopes from highly immunogenic gliadins.

    PubMed

    Barro, Francisco; Iehisa, Julio C M; Giménez, María J; García-Molina, María D; Ozuna, Carmen V; Comino, Isabel; Sousa, Carolina; Gil-Humanes, Javier

    2016-03-01

    Gluten proteins are responsible for the viscoelastic properties of wheat flour but also for triggering pathologies in susceptible individuals, of which coeliac disease (CD) and noncoeliac gluten sensitivity may affect up to 8% of the population. The only effective treatment for affected persons is a strict gluten-free diet. Here, we report the effectiveness of seven plasmid combinations, encompassing RNAi fragments from α-, γ-, ω-gliadins, and LMW glutenin subunits, for silencing the expression of different prolamin fractions. Silencing patterns of transgenic lines were analysed by gel electrophoresis, RP-HPLC and mass spectrometry (LC-MS/MS), whereas gluten immunogenicity was assayed by an anti-gliadin 33-mer monoclonal antibody (moAb). Plasmid combinations 1 and 2 downregulated only γ- and α-gliadins, respectively. Four plasmid combinations were highly effective in the silencing of ω-gliadins and γ-gliadins, and three of these also silenced α-gliadins. HMW glutenins were upregulated in all but one plasmid combination, while LMW glutenins were downregulated in three plasmid combinations. Total protein and starch contents were unaffected regardless of the plasmid combination used. Six plasmid combinations provided strong reduction in the gluten content as measured by moAb and for two combinations, this reduction was higher than 90% in comparison with the wild type. CD epitope analysis in peptides identified in LC-MS/MS showed that lines from three plasmid combinations were totally devoid of CD epitopes from the highly immunogenic α- and ω-gliadins. Our findings raise the prospect of breeding wheat species with low levels of harmful gluten, and of achieving the important goal of developing nontoxic wheat cultivars.

  4. End-use quality of CIMMYT-derived soft kernel durum wheat germplasm. I. Grain, milling and soft wheat quality.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Wheat kernel texture is used in part to define U.S. wheat market class due to its importance in end-use quality and utilization. Durum wheat (Triticum turgidum subsp. durum) has lower demand and fewer culinary end-uses compared to bread wheat because of its extremely hard kernel texture, which precl...

  5. Effect of fermentation on naturally occurring deoxynivalenol (DON) in Argentinean bread processing technology.

    PubMed

    Samar, M M; Neira, M S; Resnik, S L; Pacin, A

    2001-11-01

    The stability of naturally occurring DON was evaluated during the fermentation stage of the bread-making process on a pilot scale. Two different products, French bread and Vienna bread, were prepared with naturally contaminated wheat flour (150 mg kg(-1)) under controlled experimental conditions. Dough was fermented at 30, 40 and 50 degrees C according to standard procedures employed in Argentinean low-technology bakeries. When the dough was fermented at 50 degrees C, the maximum reduction was 56% for the Vienna bread, with French bread being reduced by 41%. DON reduction during bread-making occurs not only in the baker due to thermal decomposition, but also during the fermentation step. The Argentinean traditional bread-making process might reduce DON levels during the fermentation stages if the dough is leavened at temperatures > 30 degrees C.

  6. Identification and development of a functional marker of TaGW2 associated with grain weight in bread wheat (Triticum aestivum L.).

    PubMed

    Su, Zhenqi; Hao, Chenyang; Wang, Lanfen; Dong, Yuchen; Zhang, Xueyong

    2011-01-01

    The OsGW2 gene is involved in rice grain development, influencing grain width and weight. Its ortholog in wheat, TaGW2, was considered as a candidate gene related to grain development. We found that TaGW2 is constitutively expressed, with three orthologs expressing simultaneously. The coding sequence (CDS) of TaGW2 is 1,275 bp encoding a protein with 424 amino acids, and has a functional domain shared with OsGW2. No divergence was detected within the CDS sequences in the same locus in ten varieties. Genome-specific primers were designed based on the sequence divergence of the promoter regions in the three orthologous genes, and TaGW2 was located in homologous group 6 chromosomes through CS nulli-tetrasomic (NT). Two SNPs were detected in the promoter region of TaGW2-6A, forming two haplotypes: Hap-6A-A (-593A and -739G) and Hap-6A-G (-593G and -769A). A cleaved amplified polymorphic sequence (CAPS) marker was developed based on the -593 A-G polymorphism to distinguish the two haplotypes in TaGW2-6A. This gene was fine mapped 0.6 cM from marker cfd80.2 near the centromere in a recombinant inbred line (RIL) population. Two hundred sixty-five Chinese wheat varieties were genotyped and association analysis revealed that Hap-6A-A was significantly associated with wider grains and higher one-thousand grain weight (TGW) in two crop seasons. qRT-PCR revealed a negative relationship between TaGW2 expression level and grain width. The Hap-6A-A frequencies in Chinese varieties released at different periods showed that it had been strongly positively selected in breeding. In landraces, Hap-6A-A is mainly distributed in southern Chinese wheat regions. Association analysis also indicated that Hap-6A-A not only increased TGW by more than 3 g, but also had earlier heading and maturity. In contrast to Chinese varieties, Hap-6A-G was the predominant haplotype in European varieties; Hap-6A-A was mainly present in varieties released in the former Yugoslavia, Italy, Bulgaria, Hungary

  7. Additive-dominance genetic model analyses for late-maturity alpha-amylase activity in a bread wheat factorial crossing population.

    PubMed

    Rasul, Golam; Glover, Karl D; Krishnan, Padmanaban G; Wu, Jixiang; Berzonsky, William A; Ibrahim, Amir M H

    2015-12-01

    Elevated level of late maturity α-amylase activity (LMAA) can result in low falling number scores, reduced grain quality, and downgrade of wheat (Triticum aestivum L.) class. A mating population was developed by crossing parents with different levels of LMAA. The F2 and F3 hybrids and their parents were evaluated for LMAA, and data were analyzed using the R software package 'qgtools' integrated with an additive-dominance genetic model and a mixed linear model approach. Simulated results showed high testing powers for additive and additive × environment variances, and comparatively low powers for dominance and dominance × environment variances. All variance components and their proportions to the phenotypic variance for the parents and hybrids were significant except for the dominance × environment variance. The estimated narrow-sense heritability and broad-sense heritability for LMAA were 14 and 54%, respectively. High significant negative additive effects for parents suggest that spring wheat cultivars 'Lancer' and 'Chester' can serve as good general combiners, and that 'Kinsman' and 'Seri-82' had negative specific combining ability in some hybrids despite of their own significant positive additive effects, suggesting they can be used as parents to reduce LMAA levels. Seri-82 showed very good general combining ability effect when used as a male parent, indicating the importance of reciprocal effects. High significant negative dominance effects and high-parent heterosis for hybrids demonstrated that the specific hybrid combinations; Chester × Kinsman, 'Lerma52' × Lancer, Lerma52 × 'LoSprout' and 'Janz' × Seri-82 could be generated to produce cultivars with significantly reduced LMAA level.

  8. Texturized pinto bean protein fortification in straight dough bread formulation.

    PubMed

    Simons, Courtney W; Hunt-Schmidt, Emily; Simsek, Senay; Hall, Clifford; Biswas, Atanu

    2014-09-01

    Pinto beans were milled and then air-classified to obtain a raw high protein fraction (RHPF) followed by extrusion to texturize the protein fraction. The texturized high protein fraction (THPF) was then milled to obtain flour, and combined with wheat flour at 5, 10, and 15% levels to make bread. The air-classification process produced flour with high concentration of lipids and phytic acid in the protein-rich fraction. However, extrusion significantly reduced hexane extractable lipid and phytic acid. However, the reduction observed may simply indicate a reduction in recovery due to bind with other components. Total protein and lysine contents in composite flours increased significantly as THPF levels increased in composite flour. Bread made with 5% THPF had 48% more lysine than the 100 % wheat flour (control). The THPF helped to maintain dough strength by reducing mixing tolerance index (MTI), maintaining dough stability and increasing departure time on Farinograph. Bread loaf volume was significantly reduced above 5% THPF addition. THPF increased water absorption causing an increase in bread weights by up to 6%. Overall, loaf quality deteriorated at 10 and 15% THPF levels while bread with 5% THPF was not significantly different from the control. These results support the addition of 5% THPF as a means to enhance lysine content of white pan bread.

  9. Microstructural, thermal and IR spectroscopy characterisation of wheat gluten and its sub fractions.

    PubMed

    Dhaka, Vandana; Khatkar, B S

    2016-08-01

    The gluten and its sub-fractions of good and poor bread quality wheat varieties were studied using scanning electron microscopy, differential scanning calorimetry (DSC) and IR spectroscopy techniques. The gluten of good bread quality wheat variety showed organized foam like matrix, whereas that of poor demonstrated an open gluten matrix. The glutenin of good bread quality wheat (HI 977) exhibited a more striated, organised texture in contrast to a dense, unorganised structure visible in C306. Gliadins of poor bread quality wheat were self-assembled to form a sheet like structure, whereas the gliadin proteins of good bread quality wheat variety showed more open microstructure. DSC thermal profiles of gluten and glutenin proteins of poor bread quality wheat showed exothermic peaks at around 200 °C. A distinct endothermic peak was detected in the glutenin fraction of good bread quality wheat, suggesting greater thermostability. Amide I peak at ~1668 cm(-1) for gluten of good bread quality wheat variety showed higher relative intensities of β-turn as compared to observed for gluten of poor bread quality.

  10. Minimisation of instrumental noise in the acquisition of FT-NIR spectra of bread wheat using experimental design and signal processing techniques.

    PubMed

    Foca, G; Ferrari, C; Sinelli, N; Mariotti, M; Lucisano, M; Caramanico, R; Ulrici, A

    2011-02-01

    Spectral resolution (R) and number of repeated scans (S) have a significant effect on the S/N ratio of Fourier transform-near infrared (FT-NIR) spectra, but the optimal values of these two parameters have to be determined empirically for a specific problem, considering separately both the nature of the analysed matrix and the specific instrumental setup. To achieve this aim, the instrumental noise of replicated FT-NIR spectra of wheat samples was modelled as a function of R and S by means of the Doehlert design. The noise amounts in correspondence to different experimental conditions were estimated by analysing the variance signals derived from replicate measurements with two different signal processing tools, Savitzky-Golay (SG) filtering and fast wavelet transform (FWT), in order to separate the "pure" instrumental noise from other variability sources, which are essentially connected to sample inhomogeneity. Results confirmed that R and S values leading to minimum instrumental noise can vary considerably depending on the type of analysed food matrix and on the different instrumental setups, and helped in the selection of the optimal measuring conditions for the subsequent acquisition of a wide spectral dataset.

  11. The effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads.

    PubMed

    Buddrick, Oliver; Jones, Oliver A H; Hughes, Jeff G; Kong, Ing; Small, Darryl M

    2015-08-01

    Resistant starch has potential health benefits but the factors affecting its formation in bread and baked products are not well studied. Here, the formation of resistant starch in wholemeal bread products was evaluated in relation to the processing conditions including fermentation time, temperature and the inclusion of palm oil as a vitamin source. The effects of each the factor were assessed using a full factorial design. The impact on final starch content of traditional sourdough fermentation of wholemeal rye bread, as well as the bulk fermentation process of wheat and wheat/oat blends of wholemeal bread, was also assessed by enzyme assay. Palm oil content was found to have a significant effect on the formation of resistant starch in all of the breads while fermentation time and temperature had no significant impact. Sourdough fermentation of rye bread was found to have a greater impact on resistant starch formation than bulk fermentation of wheat and wheat blend breads, most likely due the increased organic acid content of the sourdough process.

  12. Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: a review.

    PubMed

    Sivam, Anusooya S; Sun-Waterhouse, Dongxiao; Quek, SiewYoung; Perera, Conrad O

    2010-10-01

    During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into popular foods such as bread have grown rapidly, due to the increased consumer health awareness. The added bioactive ingredients may or may not promote the protein cross-links. Appropriate cross-links among wheat proteins, fiber polysaccharides, and phenolic antioxidants could be the most critical factor for bread dough enhanced with DF and phenolic antioxidants. Such cross-links may influence the structure and properties of a bread system during baking. This article presents a brief overview of our current knowledge of the fate of the key components (wheat proteins, fibers, and phenolic antioxidants) and how they might interact during bread dough development and baking.

  13. Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review

    PubMed Central

    Sivam, Anusooya S; Sun-Waterhouse, Dongxiao; Quek, SiewYoung; Perera, Conrad O

    2010-01-01

    During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into popular foods such as bread have grown rapidly, due to the increased consumer health awareness. The added bioactive ingredients may or may not promote the protein cross-links. Appropriate cross-links among wheat proteins, fiber polysaccharides, and phenolic antioxidants could be the most critical factor for bread dough enhanced with DF and phenolic antioxidants. Such cross-links may influence the structure and properties of a bread system during baking. This article presents a brief overview of our current knowledge of the fate of the key components (wheat proteins, fibers, and phenolic antioxidants) and how they might interact during bread dough development and baking. PMID:21535512

  14. Texturized pinto bean protein fortification in straight dough bread formulation

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Pinto beans were milled and then air-classified to obtain a raw high protein fraction (RHPF) followed by extrusion to texturize the protein fraction. The texturized high protein fraction (THPF) was then milled to obtain flour, and combined with wheat flour at 5%, 10%, and 15% levels to make bread. A...

  15. Protein and Quality Characterization of Triticale Translocation Lines in Bread Making

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Introduction of high molecular weight glutenin subunits (HMW-GS) from the Glu-Did locus of wheat into triticale restores the genetic constitution of storage protein loci to that of wheat and subsequently improves the bread making quality of triticale. One means to achieve such restoration of the gen...

  16. Use of wheat SSRs to assess genetic diversity in medusahead (Taenintherum caput-medusae)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Medusahead (Taeniatherum caput-medusae) is a close relative of bread wheat (Triticum aestivum) that is native to Eurasia but has become a noxious, invasive weed in North America. Intergeneric use of primers for bread wheat microsatellite (SSR) markers was tested in medusahead in order to expand the...

  17. Characterization of stem rust resistance in wheat cultivar 'Gage'

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Wheat (Triticum spp.) stem rust, caused by Puccinia graminis f. sp. tritici Eriks. & E. Henn. (Pgt), re-emerged as a devastating disease of wheat because of virulent race Ug99 (TTKSK). Many bread wheat (T. aestivum L.) cultivars grown in North America are susceptible to Ug99 or its derivative races ...

  18. Wheat breadmaking properties in dependance on wheat enzymes status and climate conditions.

    PubMed

    Tomić, Jelena; Torbica, Aleksandra; Popović, Ljiljana; Hristov, Nikola; Nikolovski, Branislava

    2016-05-15

    The objective of this study was to evaluate albumins profile, proteolytic and amylolytic activity level and baking performance of wheat varieties grown in two production years with different climate conditions (2011 and 2012) in four locations. The results of ANOVA showed that variety, location, production year, and their interactions all had significant effects on all tested wheat quality parameters. The enzymatic activity and specific bread volume were mainly influenced by the variety. The samples from 2012 production year, had the lower values of albumin content, proteolytic and amylolytic activity, and bread specific volume. The correlation analysis, performed for 2011 production year, showed that albumin fraction (15-30 kDa) and proteolytic activity were negatively correlated with bread specific volume indicating the role of this fraction on lowering the crucial bread quality parameter. In 2012 production year, albumin fractions (5-15 kDa; 50-65 kDa) showed the most correlations, especially with parameters of bread quality.

  19. Impact of sourdough on the texture of bread.

    PubMed

    Arendt, Elke K; Ryan, Liam A M; Dal Bello, Fabio

    2007-04-01

    Sourdough has been used since ancient times and its ability to improve the quality and increase the shelf-life of bread has been widely described. During sourdough fermentation, lactic acid bacteria (LAB) produce a number of metabolites which have been shown to have a positive effect on the texture and staling of bread, e.g. organic acids, exopolysaccharides (EPS) and/or enzymes. EPS produced by LAB have the potential to replace more expensive hydrocolloids used as bread improvers. Organic acids affect the protein and starch fractions of flour. Additionally, the drop in pH associated with acid production causes an increase in the proteases and amylases activity of the flour, thus leading to a reduction in staling. While improving the textural qualities of bread, sourdough fermentation also results in increased mineral bioavailability and reduced phytate content. In this review we will be discussing the effect of sourdough on wheat and rye bread as well as the potential of sourdough to improve the quality of gluten-free bread.

  20. Low bioaccessibility of vitamin D2 from yeast-fortified bread compared to crystalline D2 bread and D3 from fluid milks.

    PubMed

    Lipkie, Tristan E; Ferruzzi, Mario G; Weaver, Connie M

    2016-11-09

    The assessment of the efficacy of dietary and supplemental vitamin D tends to be confounded by differences in the serum 25-hydroxyvitamin D response between vitamin D2 and vitamin D3. Serum response differences from these vitamers may be due to differences in bioavailability. To address this specifically, the bioaccessibility was assessed for vitamin D2 from breads fortified with UV-treated yeast, and a benchmark against staple vitamin D3 fortified foods including bovine milks and infant formula, as well as crystalline vitamin D2 fortified bread. Fortified foods were subjected to a three-stage static in vitro digestion model, and vitamin D was analyzed by HPLC-MS. Vitamin D bioaccessibility was significantly greater from bovine milks and infant formula (71-85%) than from yeast-fortified sandwich breads (6-7%). Bioaccessibility was not different between whole wheat and white wheat bread (p > 0.05), but was ∼4× lower from yeast-fortified bread than from crystalline vitamin D2 fortified bread (p < 0.05). Intact yeast cells were observed in the digesta of yeast fortified bread. These results indicate that the low bioavailability of yeast D2 in comparison to other vitamin D2 sources is likely due to entrapment within a less digestible yeast matrix and not only to metabolic differences between vitamins D2 and D3.

  1. [Effect of soybean lipoxygenae on baking properties of wheat flour].

    PubMed

    Permiakova, M D; Trufanov, V A

    2011-01-01

    Changes in bread-baking properties of wheat flour caused by soybean lipoxygenase and polyunsaturated fatty acids were studied. A positive effect of soybean flour added during dough kneading in an amount of 2% was demonstrated. A method for dough fermentation increasing the loaf volume and improving organoleptic characteristics and total bread-baking estimate is recommended.

  2. Modelling the effects of orange pomace using response surface design for gluten-free bread baking.

    PubMed

    O'Shea, N; Rößle, C; Arendt, E; Gallagher, E

    2015-01-01

    The development of gluten-free bread creates many challenges; producing bread that will match the properties of its wheat counterpart can be difficult. Fruit by-products are know from literature to contain a high level of dietary fibre which could improve the bread properties and fibre contents of gluten-free bread. Therefore, a mathematical design was created; three variables were identified from preliminary tests (water (85-100% flour weight, OP 0-8% flour weight and proofing time 35-100 min) as being crucial in the development of acceptable bread. Results illustrated longer proofing times (p<0.05) and lower orange pomace levels (OP) (p<0.001) produced a bread with a greater specific volume. OP had the most significant (p<0.0001) effect on hardness at 2h and 24h post-baking. The optimised formulation was calculated to contain 5.5% OP, 94.6% water and a proofing time of 49 min. Total fibre content of the control bread (2.1%) was successfully increased t o 3.9% in the OP containing bread. Substituting gluten-free flours with orange pomace flour can help improve the total dietary intake of a coeliac while not negating on the quality properties of the bread.

  3. Gamma radiation influence on technological characteristics of wheat flour

    NASA Astrophysics Data System (ADS)

    Teixeira, Christian A. H. M.; Inamura, Patricia Y.; Uehara, Vanessa B.; Mastro, Nelida L. d.

    2012-08-01

    This study aimed at determining the influence of gamma radiation on technological characteristics of wheat (Triticum sativum) flour and physical properties of pan breads made with this flour. The bread formulation included wheat flour, water, milk, salt, sugar, yeast and butter. The α-amylase activity of wheat flour irradiated with 1, 3 and 9 kGy in a Gammacell 220 (AECL), one day, five days and one month after irradiation was evaluated. Deformation force, height and weight of breads prepared with the irradiated flour were also determined. The enzymatic activity increased—reduction of falling number time—as radiation dose increased, their values being 397 s (0 kGy), 388 s (1 kGy), 343 s (3 kGy) and 293 s (9 kGy) respectively, remaining almost constant over the period of one month. Pan breads prepared with irradiated wheat flour showed increased weight. Texture analysis showed that bread made of irradiated flour presented an increase in maximum deformation force. The results indicate that wheat flour ionizing radiation processing may confer increased enzymatic activity on bread making and depending on the irradiation dose, an increase in weight, height and deformation force parameters of pan breads made of it.

  4. Selection of the Australian indicator region

    NASA Technical Reports Server (NTRS)

    Reed, C. R. (Principal Investigator)

    1981-01-01

    Each Australian state was examined for the availability of LANDSAT data, area, yield, and production characteristics, statistics, crop calendars, and other ancillary data. Agrophysical conditions that could influence labeling and classification accuracies were identified in connection with the highest producing states as determined from available Australian crop statistics. Based primarily on these production statistics, Western Australia and New South Wales were selected as the wheat indicator region for Australia. The general characteristics of wheat in the indicator region, with potential problems anticipated for proportion estimation are considered. The varieties of wheat, the diseases and pests common to New South Wales, and the wheat growing regions of both states are examined.

  5. The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality.

    PubMed

    Wang, Pei; Lee, Tung-Ching; Xu, Xueming; Jin, Zhengyu

    2016-11-15

    Depolymerization of glutenin macropolymers (GMP) widely exists in the frozen dough with little effort in elucidating its effects on steamed bread quality. To clarify this, GMP was fractionated from wheat flour and reconstituted to yeast and chemical leavened dough (YLD/CLD). Results showed that with supplementary GMP fraction, depolymerization degree was alleviated in frozen dough. The bread quality loss from freezing was partially counteracted along with better preserved GMP content. Both of dough elasticity and gas retention capability were enhanced in GMP-enriched frozen dough. Gassing power in frozen YLD decreased while remained constant in CLD. Addition of GMP did not affect the gassing power, which allowed interpreting the improved bread qualities from the enhanced dough elasticity and gas retention capability. Based on the improved facts of frozen steamed bread dough quality with additional GMP fractions, this study revealed the pivotal role of GMP depolymerization on the frozen steamed bread dough quality.

  6. Chewing bread: impact on alpha-amylase secretion and oral digestion.

    PubMed

    Joubert, Marianne; Septier, Chantal; Brignot, Hélène; Salles, Christian; Panouillé, Maud; Feron, Gilles; Tournier, Carole

    2017-02-22

    During chewing, saliva helps in preparing the food bolus by agglomerating the formed particles, and it initiates enzymatic food breakdown. However, limited information is actually available on the adaptation of saliva composition during the oral processing of complex foods, especially for foods that are sensitive to salivary enzymes. We addressed this question in the context of starch-based products and salivary alpha-amylase. The objectives were two-fold: (1) to determine if salivary alpha-amylase secretion can be modulated by the bread type and (2) to evaluate the contribution of the oral phase in bread enzymatic breakdown. Mouthfuls of three different wheat breads (industrial, artisan and whole-meal breads) were chewed by twelve subjects. Saliva samples were collected at rest and at different times corresponding to 33, 66 and 100% of the individual's chewing sequence. Alpha-amylase activity and total protein content were determined for all saliva samples that were collected. Additionally, the salivary maltose concentration was measured as a marker of bread enzymatic digestion. Boluses were collected at the swallowing time to evaluate the saliva uptake. Chewing industrial bread induced higher saliva uptake than the other breads despite a similar chewing duration. The evolution of salivary amylase activity tended to depend on the type of bread and was highly influenced by a large degree of inter- and intra-subject variability. The protein and maltose concentration steadily increased during chewing as a result of bread breakdown. The salivary protein concentration was mainly affected by the release of the water-soluble proteins of the bread. The salivary maltose concentration was found to be significantly lower for the whole-meal bread. When considering the weight of the mouthful, enzymatic breakdown was found to be most efficient for the breads ranking from industrial > artisan > whole-meal.

  7. Wheat deficient in gliadins: promising tool for treatment of coeliac disease.

    PubMed

    Frisoni, M; Corazza, G R; Lafiandra, D; De Ambrogio, E; Filipponi, C; Bonvicini, F; Borasio, E; Porceddu, E; Gasbarrini, G

    1995-03-01

    The toxicity of two varieties of bread wheat, one poor in alpha and beta gliadins and the other poor in alpha, beta, gamma, and omega gliadins, has been tested. The peptic-tryptic digest of these wheats was assessed using coeliac mucosa in an in vitro organ culture system. A significantly lower toxicity was found in respect of bread wheat containing all gliadin fractions. These results suggest new opportunities for the treatment of coeliac disease.

  8. Wheat deficient in gliadins: promising tool for treatment of coeliac disease.

    PubMed Central

    Frisoni, M; Corazza, G R; Lafiandra, D; De Ambrogio, E; Filipponi, C; Bonvicini, F; Borasio, E; Porceddu, E; Gasbarrini, G

    1995-01-01

    The toxicity of two varieties of bread wheat, one poor in alpha and beta gliadins and the other poor in alpha, beta, gamma, and omega gliadins, has been tested. The peptic-tryptic digest of these wheats was assessed using coeliac mucosa in an in vitro organ culture system. A significantly lower toxicity was found in respect of bread wheat containing all gliadin fractions. These results suggest new opportunities for the treatment of coeliac disease. Images Figure 1 Figure 2 PMID:7698695

  9. Physical and molecular changes during the storage of gluten-free rice and oat bread.

    PubMed

    Hager, Anna-Sophie; Bosmans, Geertrui M; Delcour, Jan A

    2014-06-18

    Gluten-free bread crumb generally firms more rapidly than regular wheat bread crumb. We here combined differential scanning calorimetry (DSC), texture analysis, and time-domain proton nuclear magnetic resonance (TD (1)H NMR) to investigate the mechanisms underlying firming of gluten-free rice and oat bread. The molecular mobility of water and biopolymers in flour/water model systems and changes thereof after heating and subsequent cooling to room temperature were investigated as a basis for underpinning the interpretation of TD (1)H NMR profiles of fresh crumb. The proton distributions of wheat and rice flour/water model systems were comparable, while that of oat flour/water samples showed less resolved peaks and an additional population at higher T2 relaxation times representing lipid protons. No significant crumb moisture loss during storage was observed for the gluten-free bread loaves. Crumb firming was mainly caused by amylopectin retrogradation and water redistribution within bread crumb. DSC, texture, and TD (1)H NMR data correlated well and showed that starch retrogradation and crumb firming are much more pronounced in rice flour bread than in oat flour bread.

  10. Polymorphism of omega-gliadins in durum wheat as revealed by the two-step APAGE/SDS-PAGE technique.

    PubMed

    Nieto-Taladriz, M T; Branlard, G; Dardevet, M

    1994-03-01

    Polymorphism of omega-gliadins was studied in 243 durum wheats from 27 countries using the two-step one-dimensional APAGE/SDS-PAGE technique. A total of 12 bands of different mobility were observed, and four of them were found to be different from those previously detected by Khelifi et al. (1992) in bread wheat. Fifteen alleles, six coded by the Gli-A1 locus and nine coded by the Gli-B1 locus, were identified, accounting for 19 different electrophoretic patterns. Seven new alleles were detected: two at the Gli-A1 locus and five at the Gli-B1 locus. The polymorphism found at the Gli-A1 and Gli-B1 loci was slightly greater than that found in bread wheat. Allelic differences between both species were higher at the Gli-B1 locus. A comparison of the frequencies of alleles in both species was carried out. The null allele, Gli-A1e, was more common in durum wheat than in bread wheat. The Gli-B1b allele, present in 60% of the bread wheats, was found in only 2% of the durum wheats and Gli-B1e, very common in durum wheat (45%), was rare in bread wheat (4%). The Gli-B1IV allele, common in durum wheat (28%), was not detected in bread wheat.

  11. The Wheat Mediator Subunit TaMED25 Interacts with the Transcription Factor TaEIL1 to Negatively Regulate Disease Resistance against Powdery Mildew1

    PubMed Central

    Zhang, Tianren; Jia, Jizeng; Sun, Jiaqiang

    2016-01-01

    Powdery mildew, caused by the biotrophic fungal pathogen Blumeria graminis f. sp. tritici, is a major limitation for the production of bread wheat (Triticum aestivum). However, to date, the transcriptional regulation of bread wheat defense against powdery mildew remains largely unknown. Here, we report the function and molecular mechanism of the bread wheat Mediator subunit 25 (TaMED25) in regulating the bread wheat immune response signaling pathway. Three homoalleles of TaMED25 from bread wheat were identified and mapped to chromosomes 5A, 5B, and 5D, respectively. We show that knockdown of TaMED25 by barley stripe mosaic virus-induced gene silencing reduced bread wheat susceptibility to the powdery mildew fungus during the compatible plant-pathogen interaction. Moreover, our results indicate that MED25 may play a conserved role in regulating bread wheat and barley (Hordeum vulgare) susceptibility to powdery mildew. Similarly, bread wheat ETHYLENE INSENSITIVE3-LIKE1 (TaEIL1), an ortholog of Arabidopsis (Arabidopsis thaliana) ETHYLENE INSENSITIVE3, negatively regulates bread wheat resistance against powdery mildew. Using various approaches, we demonstrate that the conserved activator-interacting domain of TaMED25 interacts physically with the separate amino- and carboxyl-terminal regions of TaEIL1, contributing to the transcriptional activation activity of TaEIL1. Furthermore, we show that TaMED25 and TaEIL1 synergistically activate ETHYLENE RESPONSE FACTOR1 (TaERF1) transcription to modulate bread wheat basal disease resistance to B. graminis f. sp. tritici by repressing the expression of pathogenesis-related genes and deterring the accumulation of reactive oxygen species. Collectively, we identify the TaMED25-TaEIL1-TaERF1 signaling module as a negative regulator of bread wheat resistance to powdery mildew. PMID:26813794

  12. The Wheat Mediator Subunit TaMED25 Interacts with the Transcription Factor TaEIL1 to Negatively Regulate Disease Resistance against Powdery Mildew.

    PubMed

    Liu, Jie; Zhang, Tianren; Jia, Jizeng; Sun, Jiaqiang

    2016-03-01

    Powdery mildew, caused by the biotrophic fungal pathogen Blumeria graminis f. sp. tritici, is a major limitation for the production of bread wheat (Triticum aestivum). However, to date, the transcriptional regulation of bread wheat defense against powdery mildew remains largely unknown. Here, we report the function and molecular mechanism of the bread wheat Mediator subunit 25 (TaMED25) in regulating the bread wheat immune response signaling pathway. Three homoalleles of TaMED25 from bread wheat were identified and mapped to chromosomes 5A, 5B, and 5D, respectively. We show that knockdown of TaMED25 by barley stripe mosaic virus-induced gene silencing reduced bread wheat susceptibility to the powdery mildew fungus during the compatible plant-pathogen interaction. Moreover, our results indicate that MED25 may play a conserved role in regulating bread wheat and barley (Hordeum vulgare) susceptibility to powdery mildew. Similarly, bread wheat ETHYLENE INSENSITIVE3-LIKE1 (TaEIL1), an ortholog of Arabidopsis (Arabidopsis thaliana) ETHYLENE INSENSITIVE3, negatively regulates bread wheat resistance against powdery mildew. Using various approaches, we demonstrate that the conserved activator-interacting domain of TaMED25 interacts physically with the separate amino- and carboxyl-terminal regions of TaEIL1, contributing to the transcriptional activation activity of TaEIL1. Furthermore, we show that TaMED25 and TaEIL1 synergistically activate ETHYLENE RESPONSE FACTOR1 (TaERF1) transcription to modulate bread wheat basal disease resistance to B. graminis f. sp. tritici by repressing the expression of pathogenesis-related genes and deterring the accumulation of reactive oxygen species. Collectively, we identify the TaMED25-TaEIL1-TaERF1 signaling module as a negative regulator of bread wheat resistance to powdery mildew.

  13. Physical and sensory properties of all-barley and all-oat breads with additional hydroxypropyl methylcellulose (HPMC) ß-glucan

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Hydroxypropyl methylcellulose (HPMC) is a substituted cellulose that reduces serum cholesterol at modest intake levels. HPMC has also been used for decades in gluten-free breads at a level to optimize loaf volume. Because consumers resist the consumption of whole wheat breads, we evaluated the sen...

  14. Supplementation of hydroxypropyl methylcellulose into yeast leavened all-whole grain barley bread potentiates cholesterol-lowering effect.

    PubMed

    Kim, Hyunsook; Turowski, Maciej; Anderson, W H Kerr; Young, Scott A; Kim, Yookyung; Yokoyama, Wallace

    2011-07-27

    We investigated in Syrian Golden hamsters the biological impact and its underlying mechanism of single whole grain breads supplemented with 2-3% hydroxypropyl methylcellulose (HPMC), a semisynthetic viscous soluble dietary fiber (SDF) as a substitute for gluten. Hamsters were fed high-fat diets supplemented with 48-65% (w/w) differently ground, freeze-dried single grain breads including whole grain wheat, barley, barley supplemented with HPMC, debranned oat, and oat supplemented with HPMC which were compared to a diet containing microcrystalline cellulose (control). All single grain breads significantly lowered plasma LDL-cholesterol concentrations compared to the control. Enrichment with HPMC further lowered plasma and hepatic cholesterol concentrations. Despite the reduced molecular weight of naturally occurring soluble (1--->3),(1--->4)-β-d-glucan (β-glucan) caused by the bread-making process, whole grain barley breads downregulated hepatic expression of CYP7A1 and HMG-CoAR genes that are responsible for bile acid and cholesterol synthesis, suggesting a possible role of bioactive compounds such as short-chain fatty acids and phenolic compounds from barley bread. Barley bread enriched with HPMC downregulated expression of ABCG5 gene. Taken together, it appears that distinctive modulation of synthesis and excretion of hepatic cholesterol and bile acid contributes to the cholesterol-lowering properties of whole grain barley breads and breads enriched with HPMC. These data suggests that alternative whole grain breads supplemented with HPMC may provide consumers with a staple food that can assist in cholesterol management.

  15. Consumer perception of bread quality.

    PubMed

    Gellynck, Xavier; Kühne, Bianka; Van Bockstaele, Filip; Van de Walle, Davy; Dewettinck, Koen

    2009-08-01

    Bread contains a wide range of important nutritional components which provide a positive effect on human health. However, the consumption of bread is declining during the last decades. This is due to factors such as changing eating patterns and an increasing choice of substitutes like breakfast cereals and fast foods. The aim of this study is to investigate consumer's quality perception of bread towards sensory, health and nutrition attributes. Four consumer segments are identified based on these attributes. The different consumer segments comprise consumers being positive to all three quality aspects of bread ("enthusiastic") as wells as consumers perceiving bread strongly as "tasteless", "non-nutritious" or "unhealthy". Moreover, factors are identified which influence the consumers' quality perception of bread. The results of our study may help health professionals and policy makers to systematically inform consumers about the positive effects of bread based on its components. Furthermore, firms can use the results to build up tailor-made marketing strategies.

  16. The botanical integrity of wheat products influences the gastric distention and satiety in healthy subjects

    PubMed Central

    Hlebowicz, Joanna; Lindstedt, Sandra; Björgell, Ola; Höglund, Peter; Almér, Lars-Olof; Darwiche, Gassan

    2008-01-01

    Background Maintenance of the botanical integrity of cereal kernels and the addition of acetic acid (as vinegar) in the product or meal has been shown to lower the postprandial blood glucose and insulin response and to increase satiety. However, the mechanism behind the benefits of acetic acid on blood glucose and satiety is not clear. We hypothesized that the gastric emptying rate could be involved. Thus, the aim of this study was to evaluate the possible influence of maintained botanical integrity of cereals and the presence of acetic acid (vinegar) on gastric emptying rate (GER), postprandial blood glucose and satiety. Methods Fifteen healthy subjects were included in a blinded crossover trial, and thirteen of the subjects completed the study. Equicarbohydrate amounts of the following wheat-based meals were studied: white wheat bread, whole-kernel wheat bread or wholemeal wheat bread served with white wine vinegar. The results were compared with a reference meal consisting of white wheat bread without vinegar. The GER was measured with standardized real-time ultrasonography using normal fasting blood glucose <6.1 mmol/l or plasma glucose <7.0 mmol/l as an inclusion criterion. The GER was calculated as the percentage change in the antral cross-sectional area 15 and 90 minutes after ingestion of the various meals. Satiety scores were estimated and blood glucose was measured before and 15, 30, 45, 60, 90 and 120 min after the start of the meal. Results The whole-kernel wheat bread with vinegar resulted in significantly higher (<0.05) satiety than the wholemeal wheat bread and white wheat bread with vinegar and the reference bread. Wheat fiber present in the wholemeal wheat bread, or the presence of wheat kernels per se, did not affect the postprandial blood glucose or GER significantly compared with white wheat bread, neither did the addition of vinegar to white bread affect these variables. There was no correlation found between the satiety with antral areas or

  17. Thermal inactivation kinetics of β-galactosidase during bread baking.

    PubMed

    Zhang, Lu; Chen, Xiao Dong; Boom, Remko M; Schutyser, Maarten A I

    2017-06-15

    In this study, β-galactosidase was utilized as a model enzyme to investigate the mechanism of enzyme inactivation during bread baking. Thermal inactivation of β-galactosidase was investigated in a wheat flour/water system at varying temperature-moisture content combinations, and in bread during baking at 175 or 205°C. In the wheat flour/water system, the thermostability of β-galactosidase increased with decreased moisture content, and a kinetic model was accurately fitted to the corresponding inactivation data (R(2)=0.99). Interestingly, the residual enzyme activity in the bread crust (about 30%) was hundredfold higher than that in the crumb (about 0.3%) after baking, despite the higher temperature in the crust throughout baking. This result suggested that the reduced moisture content in the crust increased the thermostability of the enzyme. Subsequently, the kinetic model reasonably predicted the enzyme inactivation in the crumb using the same parameters derived from the wheat flour/water system. However, the model predicted a lower residual enzyme activity in the crust compared with the experimental result, which indicated that the structure of the crust may influence the enzyme inactivation mechanism during baking. The results reported can provide a quantitative understanding of the thermal inactivation kinetics of enzyme during baking, which is essential to better retain enzymatic activity in bakery products supplemented with heat-sensitive enzymes.

  18. Bread Baking Contest.

    ERIC Educational Resources Information Center

    Blanchette, Amy; And Others

    1995-01-01

    Describes a classroom project in which elementary students bake homemade bread to learn about the settlement period in Canadian history and the early history of the students' community. Maintains that students learn to compare the lifestyle of the past with the present. (CFR)

  19. Potential of Lactobacillus reuteri from Spontaneous 
Sourdough as a Starter Additive for Improving Quality Parameters of Bread

    PubMed Central

    Vaičiulytė-Funk, Lina; Šalomskienė, Joana; Alenčikienė, Gitana; Mieželienė, Aldona

    2016-01-01

    Summary Retardation of microbial spoilage of bread can be achieved by the use of spontaneous sourdough with an antimicrobial activity. This study was undertaken to identify lactic acid bacteria naturally occurring in spontaneous sourdough and use them for quality improvement and prolonging shelf life of rye, wheat and rye with wheat bread. Identification of isolates from spontaneous sourdough by pyrosequencing assay showed that Lactobacillus reuteri were dominant lactic acid bacteria. The isolates showed a wide range of antimicrobial activity and displayed a synergistic activity against other lactobacilli, some lactococci and foodborne yeasts. The best application of spontaneous sourdough was noticed in the rye bread with the lowest crumb firmness of the final product, although the sensory results of wheat and rye with wheat bread did not statistically differ from control bread. L. reuteri showed a high preserving capacity against fungi during storage. This may be due to bacteriocins and various fatty acids secreted into the growth medium that were identified by agar well diffusion assay and gas chromatography. L. reuteri showing high antimicrobial activity have the potential to be used as a starter additive that could improve safety and/or shelf life of bread. PMID:27956866

  20. Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges.

    PubMed

    Villarino, C B J; Jayasena, V; Coorey, R; Chakrabarti-Bell, S; Johnson, S K

    2016-01-01

    Lupin is an undervalued legume despite its high protein and dietary fiber content and potential health benefits. This review focuses on the nutritional value, health benefits, and technological effects of incorporating lupin flour into wheat-based bread. Results of clinical studies suggest that consuming lupin compared to wheat bread and other baked products reduce chronic disease risk markers; possibly due to increased protein and dietary fiber and bioactive compounds. However, lupin protein allergy has also been recorded. Bread quality has been improved when 10% lupin flour is substituted for refined wheat flour; possibly due to lupin-wheat protein cross-linking assisting bread volume and the high water-binding capacity (WBC) of lupin fiber delaying staling. Above 10% substitution appears to reduce bread quality due to lupin proteins low elasticity and the high WBC of its dietary fiber interrupting gluten network development. Gaps in understanding of the role of lupin flour in bread quality include the optimal formulation and processing conditions to maximize lupin incorporation, role of protein cross-linking, antistaling functionality, and bioactivity of its γ-conglutin protein.

  1. Protease inhibitors in various flours and breads: Effect of fermentation, baking and in vitro digestion on trypsin and chymotrypsin inhibitory activities.

    PubMed

    Kostekli, Mine; Karakaya, Sibel

    2017-06-01

    In this study trypsin (TIA) and chymotrypsin inhibitory (CIA) activities were determined in the extracts of wheat, rye mix, mixed cereals and, whole wheat flours and, breads made with these flours. In addition, effects of fermentation, baking and in vitro digestion on TIA and CIA were studied. Whole wheat flour, dough, and bread did not show any TIA. Other flours displayed TIA. Contrary to, all flours, doughs, and breads exhibited CIA. Although TIA was not detected in the protein extracts obtained from wheat and rye mix breads, protein extract of rye mix flour exhibited TIA. Following in vitro digestion process, TIA of wheat bread was found as 5.91units/mL gastric dialysate and 9.17units/mL intestine dialysate. CIA was determined in dialysates obtained from wheat (2.12CI/mL and 3.78CI/mL for gastric and intestinal dialysate respectively) and rye breads (4.16CI/mL and 2.46CI/mL for gastric and intestinal dialysate respectively).

  2. 9 CFR 319.880 - Breaded products.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Miscellaneous § 319.880 Breaded products. The amount of batter and breading used as a coating for breaded product shall not exceed 30 percent of...

  3. 9 CFR 319.880 - Breaded products.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Miscellaneous § 319.880 Breaded products. The amount of batter and breading used as a coating for breaded product shall not exceed 30 percent of...

  4. 9 CFR 319.880 - Breaded products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Miscellaneous § 319.880 Breaded products. The amount of batter and breading used as a coating for breaded product shall not exceed 30 percent of...

  5. Wheat Genotypes With Combined Resistance to Wheat Curl Mite, Wheat Streak Mosaic Virus, Wheat Mosaic Virus, and Triticum Mosaic Virus.

    PubMed

    Chuang, Wen-Po; Rojas, Lina Maria Aguirre; Khalaf, Luaay Kahtan; Zhang, Guorong; Fritz, Allan K; Whitfield, Anna E; Smith, C Michael

    2017-01-13

    The wheat curl mite, Aceria tosichella Keifer, (WCM) is a global pest of bread wheat that reduces yields significantly. In addition, WCM carries Wheat streak mosaic virus (WSMV, family Potyviridae, genus Tritimovirus), the most significant wheat virus in North America; High Plains wheat mosaic virus (HPWMoV, genus Emaravirus, formerly High plains virus); and Triticum mosaic virus (TriMV, family Potyviridae, genus Poacevirus). Viruses carried by WCM have reduced wheat yields throughout the U.S. Great Plains for >50 yr, with average yield losses of 2-3% and occasional yield losses of 7-10%. Acaricides are ineffective against WCM, and delayed planting of winter wheat is not feasible. Five wheat breeding lines containing Cmc4, a WCM resistance gene from Aegilops tauschii, and Wsm2, a WSMV resistance gene from wheat germplasm CO960293-2 were selected from the breeding process and assessed for phenotypic reaction to WCM feeding, population increase, and the degree of WSMV, HPWMoV, and TriMV infection. Experiments determined that all five lines are resistant to WCM biotype 1 feeding and population increase, and that two breeding lines contain resistance to WSMV, HPWMoV, and TriMV infection as well. These WCM-, WSMV-, HPWMoV-, and TriMV-resistant genotypes can be used improve management of wheat yield losses from WCM-virus complexes.

  6. First report of Fusarium hostae causing crown rot of wheat (Triticum spp.) in Turkey

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Crown rot disease of wheat is caused by a complex of Fusarium species. To identify species associated with crown rot in Turkey, crowns and stems of bread wheat (Triticum aestivum L.) and durum wheat (T. durum Desf.) were collected from the Central and Southeast Anatolia, Black Sea, Aegean, Mediterr...

  7. Visible and near-infrared instruments for detection and quantification of individual sprouted wheat kernels

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Pre-harvest sprouting of wheat kernels within the grain head presents serious problems as it can greatly affect end use quality. Functional properties of wheat flour made from sprouted wheat result in poor dough and bread-making quality. This research examined the ability of two instruments to estim...

  8. Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads.

    PubMed

    Gani, Adil; Broadway, A A; Masoodi, Farooq Ahmad; Wani, Ali Abas; Maqsood, Sajid; Ashwar, Bilal Ahmad; Shah, Asima; Rather, Sajad Ahmad; Gani, Asir

    2015-12-01

    Milk proteins were hydrolyzed by papain and their effect on the rheological, textural and sensory properties of bread were investigated. Water absorption capacity, emulsification capacity, foam volume, foam stability and solubility of Whey and casein protein concentrates and their hydrolysates were determined. The farinograph parameters of wheat flour and blends of wheat flour with casein and whey protein and their hydrolysates were determined to evaluate changes in water absorption capacity, dough development time, dough stability time and mixing tolerance index. The incorporation of WPC, casein and their hydrolysates up to the level of 5 % showed dough properties comparable to control. It was also found that 5 % level incorporation of milk proteins and their hydrolysates have no drastic effect on physical and sensory attributes of bread. The pasting properties showed significant decrease (p ≤ 0.05) when compared with wheat flour at all levels of addition of whey and casein protein concentrates and hydrolysates. Scanning electron microscopy of bread samples shows disruption in the well-defined protein - starch complex of wheat flour bread and the structure of gluten was weak as the concentration of whey protein increases in the wheat flour bread.

  9. A whole-genome, radiation hybrid map of wheat

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Generating a reference sequence of bread wheat (Triticum aestivum L.) is a challenging task because of its large, highly repetitive and allopolyploid genome. Ordering of BAC- and NGS-based contigs in ongoing wheat genome-sequencing projects primarily uses recombination and comparative genomics-base...

  10. Stem rust resistance in South African wheat cultivars

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The appearance and anticipated spread of race TTKS (syn. Ug99) of Puccinia graminis f. sp. tritici have renewed interest in breeding for durable resistance to stem rust of wheat. In an attempt to determine the current status of stem rust resistance, 67 South African (SA) bread wheat cultivars and l...

  11. Effect of Aspergillus niger xylanase on dough characteristics and bread quality attributes.

    PubMed

    Ahmad, Zulfiqar; Butt, Masood Sadiq; Ahmed, Anwaar; Riaz, Muhammad; Sabir, Syed Mubashar; Farooq, Umar; Rehman, Fazal Ur

    2014-10-01

    The present study was conducted to investigate the impact of various treatments of xylanase produced by Aspergillus niger applied in bread making processes like during tempering of wheat kernels and dough mixing on the dough quality characteristics i.e. dryness, stiffness, elasticity, extensibility, coherency and bread quality parameters i.e. volume, specific volume, density, moisture retention and sensory attributes. Different doses (200, 400, 600, 800 and 1,000 IU) of purified enzyme were applied to 1 kg of wheat grains during tempering and 1 kg of flour (straight grade flour) during mixing of dough in parallel. The samples of wheat kernels were agitated at different intervals for uniformity in tempering. After milling and dough making of both types of flour (having enzyme treatment during tempering and flour mixing) showed improved dough characteristics but the improvement was more prominent in the samples receiving enzyme treatment during tempering. Moreover, xylanase decreased dryness and stiffness of the dough whereas, resulted in increased elasticity, extensibility and coherency and increase in volume & decrease in bread density. Xylanase treatments also resulted in higher moisture retention and improvement of sensory attributes of bread. From the results, it is concluded that dough characteristics and bread quality improved significantly in response to enzyme treatments during tempering as compared to application during mixing.

  12. Quantitative Proteomic Analysis of Wheat Cultivars with Differing Drought Stress Tolerance

    PubMed Central

    Ford, Kristina L.; Cassin, Andrew; Bacic, Antony

    2011-01-01

    Using a series of multiplexed experiments we studied the quantitative changes in protein abundance of three Australian bread wheat cultivars (Triticum aestivum L.) in response to a drought stress. Three cultivars differing in their ability to maintain grain yield during drought, Kukri (intolerant), Excalibur (tolerant), and RAC875 (tolerant), were grown in the glasshouse with cyclic drought treatment that mimicked conditions in the field. Proteins were isolated from leaves of mature plants and isobaric tags were used to follow changes in the relative protein abundance of 159 proteins. This is the first shotgun proteomics study in wheat, providing important insights into protein responses to drought as well as identifying the largest number of wheat proteins (1,299) in a single study. The changes in the three cultivars at the different time points reflected their differing physiological responses to drought, with the two drought tolerant varieties (Excalibur and RAC875) differing in their protein responses. Excalibur lacked significant changes in proteins during the initial onset of the water deficit in contrast to RAC875 that had a large number of significant changes. All three cultivars had changes consistent with an increase in oxidative stress metabolism and reactive O2 species (ROS) scavenging capacity seen through increases in superoxide dismutases and catalases as well as ROS avoidance through the decreases in proteins involved in photosynthesis and the Calvin cycle. PMID:22639595

  13. The genetic control of milling yield, dough rheology and baking quality of wheat.

    PubMed

    Kuchel, H; Langridge, P; Mosionek, L; Williams, K; Jefferies, S P

    2006-05-01

    Improving the end-use quality of wheat is a key target for many breeding programmes. With the exception of the relationship between glutenin alleles and some dough rheological characters, knowledge concerning the genetic control of wheat quality traits is somewhat limited. A doubled haploid population produced from a cross between two Australian cultivars 'Trident' and 'Molineux' has been used to construct a linkage map based largely on microsatellite molecular makers. 'Molineux' is superior to 'Trident' for a number of milling, dough rheology and baking quality characteristics, although by international standards 'Trident' would still be regarded as possessing moderately good end-use quality. This population was therefore deemed useful for investigation of wheat end-use quality. A number of significant QTL identified for dough rheological traits mapped to HMW and LMW glutenin loci on chromosomes 1A and 1B. However, QTL associated with dough strength and loaf volume were also identified on chromosome 2A and a significant QTL associated with loaf volume and crumb quality was identified on chromosome 3A. A QTL for flour protein content and milling yield was identified on chromosome 6A and a QTL associated with flour colour reported previously on chromosome 7B was confirmed in this population. The detection of loci affecting dough strength, loaf volume and flour protein content may provide fresh opportunities for the application of marker-assisted selection to improve bread-making quality.

  14. Relationship between bread and obesity.

    PubMed

    Serra-Majem, Luis; Bautista-Castaño, Inmaculada

    2015-04-01

    Some studies have indicated that promoting the Mediterranean diet pattern as a model of healthy eating may help to prevent weight gain and the development of overweight/obesity. Bread consumption, which has been part of the traditional Mediterranean diet, has continued to decline in Spain and in the rest of the world, because the opinion of the general public is that bread fattens. The present study was conducted to assess whether or not eating patterns that include bread are associated with obesity and excess abdominal adiposity, both in the population at large or in subjects undergoing obesity management. The results of the present review indicate that reducing white bread, but not whole-grain bread, consumption within a Mediterranean-style food pattern setting is associated with lower gains in weight and abdominal fat. It appears that the different composition between whole-grain bread and white bread varies in its effect on body weight and abdominal fat. However, the term 'whole-grain bread' needs to be defined for use in epidemiological studies. Finally, additional studies employing traditional ways of bread production should analyse this effect on body-weight and metabolic regulation.

  15. New durum wheat with soft kernel texture: milling performance and end-use quality analysis of the Hardness locus in Triticum turgidum ssp. durum

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Wheat kernel texture dictates U.S. wheat market class. Durum wheat has limited demand and culinary end-uses compared to bread wheat because of its extremely hard kernel texture which preclude conventional milling. ‘Soft Svevo’, a new durum cultivar with soft kernel texture comparable to a soft white...

  16. New durum wheat with soft kernel texture: end-use quality analysis of the Hardness locus in Triticum turgidum ssp. durum

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Wheat kernel texture dictates U.S. wheat market class. Durum wheat has limited demand and culinary end-uses compared to bread wheat because of its extremely hard kernel texture which precludes conventional milling. ‘Soft Svevo’, a new durum cultivar with soft kernel texture comparable to a soft whit...

  17. Effect of allelic variations at the Glu-D1, Glu-A3, Glu-B3 and Pinb-D1 loci on flour characteristics and bread loaf volume

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Doubled haploid wheat lines developed from a cross between Keumkang, a hard white winter wheat, and Olgeuru, soft red winter wheat were used to determine the effects of allelic variation in Glu-D1, Glu-A3, Glu-B3 and Pinb-D1 loci on physiochemical properties of flour and bread loaf volume. Variation...

  18. Reduction of toxic gliadin content of wholegrain bread by the enzyme caricain.

    PubMed

    Buddrick, Oliver; Cornell, Hugh J; Small, Darryl M

    2015-03-01

    Increasingly the number of individuals being diagnosed with some form of sensitivity to the proteins in wheat grains represents a cause for concern. Currently, the treatment is dietary withdrawal of gluten, but commercial gluten-free bread presents some undesirable properties. The objective of this study has been to assess the ability of the enzyme caricain (from papaya latex) to detoxify gliadin in whole wheat flour and develop bread suitable for coeliacs and gluten intolerant individuals. Ion exchange chromatography was used to enrich the caricain in papaya latex and an enzyme-linked immunosorbent assay test kit was used for the analysis of gliadin residues in the baked bread. The partially purified enzyme was found to be more effective in reducing gliadin content than the crude papain and the resultant loaves had acceptable crumb and crust characteristics. Caricain appears to be capable of detoxifying gliadin and has the potential to mitigate the problems confronting coeliacs.

  19. Improved viscoelastic zein-starch doughs for leavened gluten-free breads: Their rheology and microstructure

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Celiac disease is an autoimmune enteropathy triggered by protein sequences in wheat, rye and barley. Permitted gluten-free grains include rice, maize and sorghum. Traditional gluten-free breads are made from soft, batter-like doughs based on these gluten-free grains, and are often of very poor quali...

  20. Bread enriched with quinoa leaves - the influence of protein-phenolics interactions on the nutritional and antioxidant quality.

    PubMed

    Swieca, Michał; Sęczyk, Lukasz; Gawlik-Dziki, Urszula; Dziki, Dariusz

    2014-11-01

    This paper investigates the functional and potential biological properties of bread fortified with quinoa leaves (QL) in the light of protein-phenolic interactions. The addition of QL changed the textural properties of bread crumb. With the replacement of wheat flour by QL (1-5%), a linear increase in crumb hardness, cohesiveness and gumminess was observed. Fortification positively affected antioxidant properties and phenolic contents; however, in some cases experimental values were significantly lower than those predicted. The QL addition affected nutrient content and digestibility. The starch digestibility of the bread investigated in this study was inversely proportional to the percentage content of QL (the changes in protein digestibility were not so pronounced). Increasing peak areas of extracts obtained after digestion of fortified bread and the significant reduction of free amino groups confirm the presence of interactions between phenolics and proteins. The quality of fortified bread is strongly affected by phenolic compounds and food matrix interactions.

  1. Influence of Bifidobacterium bifidum on release of minerals from bread with differing bran content.

    PubMed

    Nalepa, Beata; Siemianowska, Ewa; Skibniewska, Krystyna Anna

    2012-01-01

    Bread is considered an important source of minerals; however, the presence of fiber and phytic acid reduces bioavailability of minerals from cereal products. It is well established that activity of microorganisms in human gut increases the amount of nutrients released during digestion. The aim of this study was to determine the influence of Bifidobacterium bifidum on release of some minerals from bread using an in vitro process of enzymatic digestion. White bread and with addition of 15, 30, or 45% of bran was baked in a bakery by traditional methods, with addition of yeasts and rye leaven, from flour made of wheat, Tonacja variety. Concentrations of calcium, magnesium, manganese, zinc, copper, and iron were determined by atomic absorption spectrometry. Bread was enzymatically digested in vitro without and with the addition of Bifidobacterium bifidum KD6 (inoculum 10(6) CFU/cm(3)) and percentages of minerals released were determined. The concentration of minerals released during enzymatic digestion varied depending upon the element, quantity of bran, and presence of bacteria. Increase in bran content decreased release of elements. Bifidobacterium bifidum KD6 enhanced amounts of magnesium and zinc released from all types of bread, while manganese and copper rose only from white bread with 15% bran addition. Bacteria decreased amounts of calcium and iron released from bread. Data indicate that diets rich in beneficial bacteria (probiotics) but not balanced with minerals might increase mineral deficiency.

  2. Association of puroindoline b-2 variants with grain traits, yield components and flag leaf size in bread wheat (Triticum aestivum L.) varieties of Yellow and Huai Valley of China

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A total of 169 wheat (Triticum aestivum L.) varieties (landraces and cultivars) were used to asses the relationship between Puroindoline D1 alleles and Puroindoline b-B2 variants and grain hardness, other grain traits, grain yield components, and flag leaf size. Results indicated that the average SK...

  3. Breaking the Bread of Life.

    ERIC Educational Resources Information Center

    Mineo, Thomas M.; Royce, Christine A.

    2000-01-01

    Describes Bishop Hannan High School's (Pennsylvania) retreat program, in which students learn to develop a spiritual element in their lives. Discusses the theme, "The Bread of Life," and how the process of baking bread for communion helped unite and nourish students. Reports that, through a variety of fellowship activities, students gained a sense…

  4. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients.

    PubMed

    Costantini, Lara; Lukšič, Lea; Molinari, Romina; Kreft, Ivan; Bonafaccia, Giovanni; Manzi, Laura; Merendino, Nicolò

    2014-12-15

    In this study, chia seed flour, which is rich in omega-3 alpha-linolenic acid, and common and tartary buckwheat flour, which has a high antioxidant activity, were integrated into different types of bread with the aim of improving their nutritional value and healthy features. Our results indicate that bread made with chia and tartary buckwheat flour was more acceptable in many nutritional aspects compared to the control (common wheat bread); it contained a higher amount of protein (20%), insoluble dietary fibres (74%), ash (51%), and alpha-linolenic acid (67.4%). Moreover, this bread possessed lower energy (14%) and carbohydrate contents (24%) compared to the control. Tartary buckwheat also improved the total antioxidant capacity of the bread (about 75%) and provided a considerable amount of flavonoids, which are healthy non-nutritional compounds. Overall, chia and tartary buckwheat represent excellent raw materials for the formulation of gluten-free bread with high nutritional value.

  5. Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread.

    PubMed

    Ruiz-Ruiz, J C; Moguel-Ordoñez, Y B; Matus-Basto, A J; Segura-Campos, M R

    2015-12-01

    In this study a new wheat bread was designed whose sugars were replaced with S. rebaudiana Bertoni aqueous extract. The impact of the S. rebaudiana Bertoni aqueous extract on nutritional and sensory quality, its ability to reduce sugar intake and its antioxidant properties were investigated. Functional bread with 50 % of sugars replaced with S. rebaudiana extract was compared with traditional wheat bread. The extract demonstrated alpha amylase (IC50 = 198.40 μg/mL) glucosidase (596.77 μg/mL) inhibition. The radical scavenging activity exhibited an IC50 value of 335.94 mg/mL. In comparison with the control, the bread with stevia extract was softer and had lower microbial growth during the shelf-life study. The sensory test showed that the substitution of 50 % stevia extract was more acceptable when comparing with all quality characteristics. Regarding the nutritional contribution, the content of dietary fiber and digestible carbohydrates in the bread with stevia extract was higher and lower respectively, so caloric intake was significantly reduced. The results showed that the biological properties of S. rebaudiana extract were retained after the bread making process and that the proposed bread is suitable as functional food in human nutrition.

  6. Durum wheat and allelopathy: toward wheat breeding for natural weed management.

    PubMed

    Fragasso, Mariagiovanna; Iannucci, Anna; Papa, Roberto

    2013-09-24

    Wheat-derived foodstuffs represent about one-fifth of the calories consumed by humans worldwide. Bread wheat (Triticum aestivum L.) is one of the most important crops throughout the world, and it has been extensively studied for its allelopathic potential. In contrast, for allelopathy in durum wheat (Triticum turgidum ssp. durum), our knowledge is partial and fragmentary. Through highlighting recent advances in using allelopathy as a crop-breeding tool, we provide an overview of allelopathy in Triticum spp., to stimulate further coordinated breeding-oriented studies, to favor allelopathy exploitation for the sustainable cultivation of wheat, and in particular, to achieve improved biological weed control.

  7. Durum wheat and allelopathy: toward wheat breeding for natural weed management

    PubMed Central

    Fragasso, Mariagiovanna; Iannucci, Anna; Papa, Roberto

    2013-01-01

    Wheat-derived foodstuffs represent about one-fifth of the calories consumed by humans worldwide. Bread wheat (Triticum aestivum L.) is one of the most important crops throughout the world, and it has been extensively studied for its allelopathic potential. In contrast, for allelopathy in durum wheat (Triticum turgidum ssp. durum), our knowledge is partial and fragmentary. Through highlighting recent advances in using allelopathy as a crop-breeding tool, we provide an overview of allelopathy in Triticum spp., to stimulate further coordinated breeding-oriented studies, to favor allelopathy exploitation for the sustainable cultivation of wheat, and in particular, to achieve improved biological weed control. PMID:24065979

  8. Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins.

    PubMed

    Alves, Genilton; Perrone, Daniel

    2015-10-15

    In the present study we aimed at studying, for the first time, the incorporation of phenolic compounds into bread melanoidins. Fermentation significantly affected the phenolics profile of bread doughs. Melanoidins contents continuously increased from 24.1 mg/g to 71.9 mg/g during baking, but their molecular weight decreased at the beginning of the process and increased thereafter. Enrichment of white wheat bread with guava flour increased the incorporation of phenolic compounds up to 2.4-fold. Most phenolic compounds showed higher incorporation than release rates during baking, leading to increases from 3.3- to 13.3-fold in total melanoidin-bound phenolics. Incorporation patterns suggested that phenolic hydroxyls, but not glycosidic bonds of melanoidin-bound phenolics are cleaved during thermal processing. Antioxidant capacity of bread melanoidins increased due to enrichment with guava flour and increasing baking periods and was partially attributed to bound phenolics. Moreover, FRAP assay was more sensitive to measure this parameter than TEAC assay.

  9. Registration of ‘UI Darwin’ Wheat

    Technology Transfer Automated Retrieval System (TEKTRAN)

    ‘UI Darwin’ (PI 639953) is a hard white winter wheat (Triticum aestivum L.) developed by the Idaho Agricultural Experiment Station and released in February 2006. UI Darwin, named for English naturalist Charles Darwin, was released for selected improvements in bread quality relative to hard white wi...

  10. Model approach to starch functionality in bread making.

    PubMed

    Goesaert, Hans; Leman, Pedro; Delcour, Jan A

    2008-08-13

    We used modified wheat starches in gluten-starch flour models to study the role of starch in bread making. Incorporation of hydroxypropylated starch in the recipe reduced loaf volume and initial crumb firmness and increased crumb gas cell size. Firming rate and firmness after storage increased for loaves containing the least hydroxypropylated starch. Inclusion of cross-linked starch had little effect on loaf volume or crumb structure but increased crumb firmness. The firming rate was mostly similar to that of control samples. Presumably, the moment and extent of starch gelatinization and the concomitant water migration influence the structure formation during baking. Initial bread firmness seems determined by the rigidity of the gelatinized granules and leached amylose. Amylopectin retrogradation and strengthening of a long-range network by intensifying the inter- and intramolecular starch-starch and possibly also starch-gluten interactions (presumably because of water incorporation in retrograded amylopectin crystallites) play an important role in firming.

  11. [Nebraska 4-H Wheat Science School Enrichment Project, Teacher/Leader Guides 213-222 and 227.

    ERIC Educational Resources Information Center

    Nebraska Univ., Lincoln. Inst. of Agriculture and Natural Resources.

    Through the 4-H Wheat Science project, students learn the importance of wheat from the complete process of growing wheat to the final product of bread. The curriculum is designed to include hands-on experiences in science, consumer education, nutrition, production economics, vocabulary, and applied mathematics. Teachers can select those units out…

  12. Pentaploid Wheat Hybrids: Applications, Characterisation, and Challenges

    PubMed Central

    Padmanaban, Sriram; Zhang, Peng; Hare, Ray A.; Sutherland, Mark W.; Martin, Anke

    2017-01-01

    Interspecific hybridisation between hexaploid and tetraploid wheat species leads to the development of F1 pentaploid hybrids with unique chromosomal constitutions. Pentaploid hybrids derived from bread wheat (Triticum aestivum L.) and durum wheat (Triticum turgidum spp. durum Desf.) crosses can improve the genetic background of either parent by transferring traits of interest. The genetic variability derived from bread and durum wheat and transferred into pentaploid hybrids has the potential to improve disease resistance, abiotic tolerance, and grain quality, and to enhance agronomic characters. Nonetheless, pentaploid wheat hybrids have not been fully exploited in breeding programs aimed at improving crops. There are several potential barriers for efficient pentaploid wheat production, such as low pollen compatibility, poor seed set, failed seedling establishment, and frequent sterility in F1 hybrids. However, most of the barriers can be overcome by careful selection of the parental genotypes and by employing the higher ploidy level genotype as the maternal parent. In this review, we summarize the current research on pentaploid wheat hybrids and analyze the advantages and pitfalls of current methods used to assess pentaploid-derived lines. Furthermore, we discuss current and potential applications in commercial breeding programs and future directions for research into pentaploid wheat. PMID:28367153

  13. Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product.

    PubMed

    Valerio, Francesca; Conte, Amalia; Di Biase, Mariaelena; Lattanzio, Veronica M T; Lonigro, S Lisa; Padalino, Lucia; Pontonio, Erica; Lavermicocca, Paola

    2017-04-15

    A Lactobacillus plantarum fermentation product (Bio21B), obtained after strain growth (14h) in a wheat flour-based medium, was applied in the bread-making process as taste enhancer, in order to obtain a yeast-leavened bread with reduced salt content (20% and 50%) with respect to a reference bread (REF) not containing the fermentation product. Sensory analysis indicated that the Bio21B bread with salt reduced by 50% had a pleasant taste similar to the salt-containing bread (REF). l-Glutamate and total free amino acid content did not differ between REF and Bio21B breads, while the acids lactic, acetic, phenyllactic, 4-OH-phenyllactic and indole-3-lactic were present only in Bio21B breads. Moreover, the presence of several umami (uridine monophosphate, inosine monophosphate, adenosine, and guanosine) and kokumi (γ-l-glutamyl-l-valine) taste-related molecules was ascertained both in REF and in Bio21B breads. Therefore, a possible role of the acidic molecules in compensating the negative perception of salt reduction can be hypothesized.

  14. Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential.

    PubMed

    Aboshora, Waleed; Lianfu, Zhang; Dahir, Mohammed; Qingran, Meng; Musa, Abubakr; Gasmalla, Mohammed A A; Omar, Khamis Ali

    2016-01-01

    In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, phenols and flavonoids. The doum fruit has good nutritional and pharmaceutical properties; therefore, its incorporation in breads could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with doum fruit flour (DFF) at levels of 5 %, 10 %, 15 % and 20 % were carried out to investigate the dough viscoelastic properties, baking performance, proximate compositions and antioxidant properties of the breads. Partial substitution of WF with DFF increased the water absorption and developing time of dough (P ≤ 0.05), while, the dough extensibility, resistance to extension and the deformation energy were reduced. Bread supplemented with DFF resulted in a reduction in quality in terms of specific loaf volume, conferred softness, hardness, cohesiveness and gumminess to the bread crumbs. DFF up to 15 % could partially replace WF in bread; increase its nutritional value in terms of fiber content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that breads supplemented up to 15 % DFF were acceptable to the panelists and there was no significant difference in terms of taste, texture and overall acceptability compared to the control. The incorporation of DFF increased the total phenolic contents, total flavonoids contents and antioxidant properties compared to the control (for both flour and bread).

  15. Reduction of the phytate content of bran by leavening in bread and its effect on zinc absorption in man.

    PubMed

    Nävert, B; Sandström, B; Cederblad, A

    1985-01-01

    The effect of leavening of bread containing bran on the phytic acid content and on zinc absorption in man was studied. Twenty breads with leavening times varying from 0 to 120 h were prepared. The breads contained 250 g wheat bran/kg flour. The phytic acid content was determined after baking. The phytic acid content of bread containing bran was reduced to about 40% after 2 h of leavening and to 15% after 2 d. No further decrease was observed. Zn absorption from single meals was determined using a radioisotope technique. Forty-two students volunteered for these studies. They were served a breakfast of milk, butter, bread and 10, 16 or 30 g bran served either raw or baked into the bread with fermentation times of 15 min, 45 min, 3 h or 16 h. One meal contained no bran, but phytate and Zn were added in amounts equivalent to the content of 10 g bran. The amount and percentage of Zn absorbed increased at each bran level as fermentation was prolonged. The percentage of Zn absorbed was reduced by increased bran content in the meal. It is concluded that the fermentation of bread containing bran reduces the phytic acid content and increases Zn absorption from such bread. This may be of importance to people subjected to diets with a high cereal content, especially in combination with a low animal-protein intake.

  16. Wheat Allergy

    MedlinePlus

    ... Wheat (bran, durum, germ, gluten, grass, malt, sprouts, starch) Wheat bran hydrolysate Wheat germ oil Wheat grass ... in the following: Glucose syrup Surimi Soy sauce Starch (gelatinized starch, modified starch, modified food starch, vegetable ...

  17. Wheat allergy: diagnosis and management.

    PubMed

    Cianferoni, Antonella

    2016-01-01

    Triticum aestivum (bread wheat) is the most widely grown crop worldwide. In genetically predisposed individuals, wheat can cause specific immune responses. A food allergy to wheat is characterized by T helper type 2 activation which can result in immunoglobulin E (IgE) and non-IgE mediated reactions. IgE mediated reactions are immediate, are characterized by the presence of wheat-specific IgE antibodies, and can be life-threatening. Non-IgE mediated reactions are characterized by chronic eosinophilic and lymphocytic infiltration of the gastrointestinal tract. IgE mediated responses to wheat can be related to wheat ingestion (food allergy) or wheat inhalation (respiratory allergy). A food allergy to wheat is more common in children and can be associated with a severe reaction such as anaphylaxis and wheat-dependent, exercise-induced anaphylaxis. An inhalation induced IgE mediated wheat allergy can cause baker's asthma or rhinitis, which are common occupational diseases in workers who have significant repetitive exposure to wheat flour, such as bakers. Non-IgE mediated food allergy reactions to wheat are mainly eosinophilic esophagitis (EoE) or eosinophilic gastritis (EG), which are both characterized by chronic eosinophilic inflammation. EG is a systemic disease, and is associated with severe inflammation that requires oral steroids to resolve. EoE is a less severe disease, which can lead to complications in feeding intolerance and fibrosis. In both EoE and EG, wheat allergy diagnosis is based on both an elimination diet preceded by a tissue biopsy obtained by esophagogastroduodenoscopy in order to show the effectiveness of the diet. Diagnosis of IgE mediated wheat allergy is based on the medical history, the detection of specific IgE to wheat, and oral food challenges. Currently, the main treatment of a wheat allergy is based on avoidance of wheat altogether. However, in the near future immunotherapy may represent a valid way to treat IgE mediated reactions to

  18. Wheat allergy: diagnosis and management

    PubMed Central

    Cianferoni, Antonella

    2016-01-01

    Triticum aestivum (bread wheat) is the most widely grown crop worldwide. In genetically predisposed individuals, wheat can cause specific immune responses. A food allergy to wheat is characterized by T helper type 2 activation which can result in immunoglobulin E (IgE) and non-IgE mediated reactions. IgE mediated reactions are immediate, are characterized by the presence of wheat-specific IgE antibodies, and can be life-threatening. Non-IgE mediated reactions are characterized by chronic eosinophilic and lymphocytic infiltration of the gastrointestinal tract. IgE mediated responses to wheat can be related to wheat ingestion (food allergy) or wheat inhalation (respiratory allergy). A food allergy to wheat is more common in children and can be associated with a severe reaction such as anaphylaxis and wheat-dependent, exercise-induced anaphylaxis. An inhalation induced IgE mediated wheat allergy can cause baker’s asthma or rhinitis, which are common occupational diseases in workers who have significant repetitive exposure to wheat flour, such as bakers. Non-IgE mediated food allergy reactions to wheat are mainly eosinophilic esophagitis (EoE) or eosinophilic gastritis (EG), which are both characterized by chronic eosinophilic inflammation. EG is a systemic disease, and is associated with severe inflammation that requires oral steroids to resolve. EoE is a less severe disease, which can lead to complications in feeding intolerance and fibrosis. In both EoE and EG, wheat allergy diagnosis is based on both an elimination diet preceded by a tissue biopsy obtained by esophagogastroduodenoscopy in order to show the effectiveness of the diet. Diagnosis of IgE mediated wheat allergy is based on the medical history, the detection of specific IgE to wheat, and oral food challenges. Currently, the main treatment of a wheat allergy is based on avoidance of wheat altogether. However, in the near future immunotherapy may represent a valid way to treat IgE mediated reactions to

  19. WheatGenome.info: an integrated database and portal for wheat genome information.

    PubMed

    Lai, Kaitao; Berkman, Paul J; Lorenc, Michal Tadeusz; Duran, Chris; Smits, Lars; Manoli, Sahana; Stiller, Jiri; Edwards, David

    2012-02-01

    Bread wheat (Triticum aestivum) is one of the most important crop plants, globally providing staple food for a large proportion of the human population. However, improvement of this crop has been limited due to its large and complex genome. Advances in genomics are supporting wheat crop improvement. We provide a variety of web-based systems hosting wheat genome and genomic data to support wheat research and crop improvement. WheatGenome.info is an integrated database resource which includes multiple web-based applications. These include a GBrowse2-based wheat genome viewer with BLAST search portal, TAGdb for searching wheat second-generation genome sequence data, wheat autoSNPdb, links to wheat genetic maps using CMap and CMap3D, and a wheat genome Wiki to allow interaction between diverse wheat genome sequencing activities. This system includes links to a variety of wheat genome resources hosted at other research organizations. This integrated database aims to accelerate wheat genome research and is freely accessible via the web interface at http://www.wheatgenome.info/.

  20. Wheat Landrace Genome Diversity.

    PubMed

    Wingen, Luzie U; West, Claire; Leverington-Waite, Michelle; Collier, Sarah; Orford, Simon; Goram, Richard; Yang, Cai-Yun; King, Julie; Allen, Alexandra M; Burridge, Amanda; Edwards, Keith J; Griffiths, Simon

    2017-04-01

    Understanding the genomic complexity of bread wheat (Triticum aestivum L.) is a cornerstone in the quest to unravel the processes of domestication and the following adaptation of domesticated wheat to a wide variety of environments across the globe. Additionally, it is of importance for future improvement of the crop, particularly in the light of climate change. Focusing on the adaptation after domestication, a nested association mapping (NAM) panel of 60 segregating biparental populations was developed, mainly involving landrace accessions from the core set of the Watkins hexaploid wheat collection optimized for genetic diversity. A modern spring elite variety, "Paragon," was used as common reference parent. Genetic maps were constructed following identical rules to make them comparable. In total, 1611 linkage groups were identified, based on recombination from an estimated 126,300 crossover events over the whole NAM panel. A consensus map, named landrace consensus map (LRC), was constructed and contained 2498 genetic loci. These newly developed genetics tools were used to investigate the rules underlying genome fluidity or rigidity, e.g., by comparing marker distances and marker orders. In general, marker order was highly correlated, which provides support for strong synteny between bread wheat accessions. However, many exceptional cases of incongruent linkage groups and increased marker distances were also found. Segregation distortion was detected for many markers, sometimes as hot spots present in different populations. Furthermore, evidence for translocations in at least 36 of the maps was found. These translocations fell, in general, into many different translocation classes, but a few translocation classes were found in several accessions, the most frequent one being the well-known T5B:7B translocation. Loci involved in recombination rate, which is an interesting trait for plant breeding, were identified by QTL analyses using the crossover counts as a trait

  1. Wheat Landrace Genome Diversity

    PubMed Central

    Wingen, Luzie U.; West, Claire; Leverington-Waite, Michelle; Collier, Sarah; Orford, Simon; Goram, Richard; Yang, Cai-Yun; King, Julie; Allen, Alexandra M.; Burridge, Amanda; Edwards, Keith J.; Griffiths, Simon

    2017-01-01

    Understanding the genomic complexity of bread wheat (Triticum aestivum L.) is a cornerstone in the quest to unravel the processes of domestication and the following adaptation of domesticated wheat to a wide variety of environments across the globe. Additionally, it is of importance for future improvement of the crop, particularly in the light of climate change. Focusing on the adaptation after domestication, a nested association mapping (NAM) panel of 60 segregating biparental populations was developed, mainly involving landrace accessions from the core set of the Watkins hexaploid wheat collection optimized for genetic diversity. A modern spring elite variety, “Paragon,” was used as common reference parent. Genetic maps were constructed following identical rules to make them comparable. In total, 1611 linkage groups were identified, based on recombination from an estimated 126,300 crossover events over the whole NAM panel. A consensus map, named landrace consensus map (LRC), was constructed and contained 2498 genetic loci. These newly developed genetics tools were used to investigate the rules underlying genome fluidity or rigidity, e.g., by comparing marker distances and marker orders. In general, marker order was highly correlated, which provides support for strong synteny between bread wheat accessions. However, many exceptional cases of incongruent linkage groups and increased marker distances were also found. Segregation distortion was detected for many markers, sometimes as hot spots present in different populations. Furthermore, evidence for translocations in at least 36 of the maps was found. These translocations fell, in general, into many different translocation classes, but a few translocation classes were found in several accessions, the most frequent one being the well-known T5B:7B translocation. Loci involved in recombination rate, which is an interesting trait for plant breeding, were identified by QTL analyses using the crossover counts as a

  2. Dough performance, quality and shelf life of flat bread supplemented with fractions of germinated date seed.

    PubMed

    Hejri-Zarifi, Sudiyeh; Ahmadian-Kouchaksaraei, Zahra; Pourfarzad, Amir; Khodaparast, Mohammad Hossein Haddad

    2014-12-01

    Germinated palm date seeds were milled into two fractions: germ and residue. Dough rheological characteristics, baking (specific volume and sensory evaluation), and textural properties (at first day and during storage for 5 days) were determined in Barbari flat bread. Germ and residue fractions were incorporated at various levels ranged in 0.5-3 g/100 g of wheat flour. Water absorption, arrival time and gelatination temperature were decreased by germ fraction but accompanied by an increasing effect on the mixing tolerance index and degree of softening in most levels. Although improvement in dough stability was monitored but specific volume of bread was not affected by both fractions. Texture analysis of bread samples during 5 days of storage indicated that both fractions of germinated date seeds were able to diminish bread staling. Avrami non-linear regression equation was chosen as useful mathematical model to properly study bread hardening kinetics. In addition, principal component analysis (PCA) allowed discriminating among dough and bread specialties. Partial least squares regression (PLSR) models were applied to determine the relationships between sensory and instrumental data.

  3. Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads

    PubMed Central

    Horstmann, Stefan W.; Belz, Markus C. E.; Heitmann, Mareile; Zannini, Emanuele; Arendt, Elke K.

    2016-01-01

    Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches, with different compositional and morphological properties, was evaluated on a simple gluten-free model bread system. The morphological characterisation, evaluated using scanning electron microscopy, revealed some similarities among the starches, which could be linked to the baking performance of the breads. Moreover, the lipid content, though representing one of the minor components in starch, was found to have an influence on pasting, bread making, and staling. Quality differences in cereal root and tuber starch based breads were observed. However, under the baking conditions used, gluten-free rendered wheat starch performed best, followed by potato starch, in terms of loaf volume and cell structure. Tapioca starch and rice starch based breads were not further analysed, due to an inferior baking performance. This is the first study to evaluate gluten-free starch on a simple model bread system. PMID:28231125

  4. Genetic Basis for Variation in Wheat Grain Yield in Response to Varying Nitrogen Application

    PubMed Central

    Mahjourimajd, Saba; Taylor, Julian; Sznajder, Beata; Timmins, Andy; Shahinnia, Fahimeh; Rengel, Zed; Khabaz-Saberi, Hossein; Kuchel, Haydn; Okamoto, Mamoru

    2016-01-01

    Nitrogen (N) is a major nutrient needed to attain optimal grain yield (GY) in all environments. Nitrogen fertilisers represent a significant production cost, in both monetary and environmental terms. Developing genotypes capable of taking up N early during development while limiting biomass production after establishment and showing high N-use efficiency (NUE) would be economically beneficial. Genetic variation in NUE has been shown previously. Here we describe the genetic characterisation of NUE and identify genetic loci underlying N response under different N fertiliser regimes in a bread wheat population of doubled-haploid lines derived from a cross between two Australian genotypes (RAC875 × Kukri) bred for a similar production environment. NUE field trials were carried out at four sites in South Australia and two in Western Australia across three seasons. There was genotype-by-environment-by-treatment interaction across the sites and also good transgressive segregation for yield under different N supply in the population. We detected some significant Quantitative Trait Loci (QTL) associated with NUE and N response at different rates of N application across the sites and years. It was also possible to identify lines showing positive N response based on the rankings of their Best Linear Unbiased Predictions (BLUPs) within a trial. Dissecting the complexity of the N effect on yield through QTL analysis is a key step towards elucidating the molecular and physiological basis of NUE in wheat. PMID:27459317

  5. Studies on the baking properties of wheat: pigeonpea flour blends.

    PubMed

    Harinder, K; Kaur, B; Sharma, S

    1999-01-01

    Pigeonpea flour was substituted at levels of 0, 5, 10, 15, 20, 25% to wheat flour and whole wheat meal for bread and Chapatti making, respectively. Blends were prepared up to 50% for cookie making. Increasing levels of pigeonpeas in the blends significantly increased the protein and mineral content of the baked products. The bread from 10% pigeonpea flour blend with 2-3% vital gluten and 0.5% SSL had high loaf volume and loaf quality. Blends containing 15% pigeonpea flour were acceptable for Chapatti and 30% pigeonpea flour with 0.25% SSL were acceptable for cookie making.

  6. 9 CFR 381.166 - Breaded products.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Definitions and Standards of Identity or Composition § 381... breading or a batter and breading in an amount not to exceed 30 percent of the weight of the...

  7. 9 CFR 381.166 - Breaded products.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Definitions and Standards of Identity or Composition § 381... breading or a batter and breading in an amount not to exceed 30 percent of the weight of the...

  8. 9 CFR 381.166 - Breaded products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Definitions and Standards of Identity or Composition § 381... breading or a batter and breading in an amount not to exceed 30 percent of the weight of the...

  9. Physical mapping of a large plant genome using global high-information-content-fingerprinting: the distal region of the wheat ancestor Aegilops tauschii chromosome 3DS.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Physical maps employing libraries of bacterial artificial chromosome (BAC) clones are essential for comparative genomics and sequencing of large and repetitive genomes such as those of the hexaploid bread wheat. The diploid ancestor of wheat genome, Aegilops tauschii, is used as a resource for wheat...

  10. Molecular cloning and expression analysis of multiple polyphenol oxidase genes in developing wheat (Triticum aestivum) kernels

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Polyphenol oxidase (PPO, EC 1.10.31) is a major cause of discoloring in raw dough containing wheat flour. Minimization of PPO activity has proven difficult because bread wheat is genetically complex, composed of the genomes of three grass species. The PPO-A1 and PPO-D1 genes, on chromosomes 2A and...

  11. Ozone gas affects the physical and chemical properties of wheat (Triticum aestivum L.) starch

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Ozone can oxidize hydroxyl groups present at C2, C3, and C6 positions on the starch molecule and affect its physicochemical properties. In this experiment, bread wheat flour and isolated wheat starch were treated with ozone gas (1,500 ppm, gas flow rate 2.5 L/minutes) for 45 minutes and 30 minutes, ...

  12. Rewiring the wheat reproductive system to harness heterosis for the next wave of yield improvements

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Bread wheat (hexaploid Triticum aestivum) provides an extraordinary ten-thousand-year story of a new species, established by early farmers, selecting for simple agronomical traits to facilitate efficient and plentiful grain harvest. The genetic changes underlying wheat domestication over thousands ...

  13. Registration of isogenic HMW-GS Ax1 protein deficient lines of an elite wheat variety

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A series of isogenic wheat lines deficient in high-molecular weight subunit (HMW-GS) proteins encoded on the A-genome of an elite variety of bread wheat (Triticum aestivum L.) was developed by USDA-ARS at the Western Regional Research Center in Albany, CA. This set of A-genome encoded HMW-GS defi...

  14. Dwarfing Genes Rht-B1b and Rht-D1b Are Associated with Both Type I FHB Susceptibility and Low Anther Extrusion in Two Bread Wheat Populations

    PubMed Central

    He, Xinyao; Singh, Pawan K.; Dreisigacker, Susanne; Singh, Sukhwinder; Lillemo, Morten; Duveiller, Etienne

    2016-01-01

    It has been well documented that dwarfing genes Rht-B1b and Rht-D1b are associated with Type I susceptibility to Fusarium head blight (FHB) in wheat; but the underlying mechanism has not been well delineated. Anther extrusion (AE) has also been related to Type I resistance for initial FHB infection, where high AE renders FHB resistance. In this study, two doubled haploid populations were used to investigate the impact of the two dwarfing genes on FHB resistance and AE, and to elucidate the role of AE in Rht-mediated FHB susceptibility. Both populations were derived by crossing the FHB susceptible cultivar ‘Ocoroni F86’ (Rht-B1a/Rht-D1b) with an FHB resistant variety (Rht-B1b/Rht-D1a), which was ‘TRAP#1/BOW//Taigu derivative’ in one population (the TO population) and ‘Ivan/Soru#2’ in the other (the IO population). Field experiments were carried out from 2010 to 2012 in El Batán, Mexico, where spray inoculation was adopted and FHB index, plant height (PH), and AE were evaluated, with the latter two traits showing always significantly negative correlations with FHB severity. The populations were genotyped with the DArTseq GBS platform, the two dwarfing genes and a few SSRs for QTL analysis, and the results indicated that Rht-B1b and Rht-D1b collectively accounted for 0–41% of FHB susceptibility and 13–23% of reduced AE. It was also observed that three out of the four AE QTL in the TO population and four out of the five AE QTL in the IO population were associated with FHB resistance. Collectively, our results demonstrated the effects of Rht-B1b and Rht-D1b on Type I FHB susceptibility and reducing AE, and proposed that their impacts on Type I FHB susceptibility may partly be explained by their effects on reducing AE. The implication of the relationship between the two dwarfing genes and AE for hybrid wheat breeding was also discussed. PMID:27606928

  15. Kinetics of bread crumb hydration as related to porous microstructure.

    PubMed

    Mathieu, Vincent; Monnet, Anne-Flore; Jourdren, Solenne; Panouillé, Maud; Chappard, Christine; Souchon, Isabelle

    2016-08-10

    During oral processing and throughout the digestion process, hydration mechanisms have a key influence on the functional properties of food. This is the case with bread, for which hydration may affect the kinetics of starch hydrolysis as well as taste, aroma and texture perceptions. In this context, the aim of the present study is to understand how crumb porous micro-architecture impacts hydration kinetics. Four types of French baguettes were considered, varying in structure and/or compositions. An experimental set-up was developed for the real-time measurement of water uptake in crumb samples. Mathematical models were then fitted to extract quantitative parameters of use for the description and the understanding of experimental observations. Finally, bread crumb samples were analyzed before and after hydration through X-ray micro-computed tomography for the assessment of crumb micro-architectural properties. Distinct hydration behaviors were observed for the four types of bread. Higher hydration rates and capacities were reported for industrial baguettes (highest porosity) compared to denser semi-industrial, whole wheat and traditional baguettes. However, crumb porosity alone is not sufficient to predict hydration behavior. This study made it possible to point out the importance of capillary action in crumb hydration mechanisms, with a strong role of cells with diameters of 2 mm and below. The high density of these small cells generates high interconnection probabilities that may have an impact both on crumb hydration duration and capacity. As a consequence, accounting for microstructural features resulting from bread formulation may provide useful leverages for the control of functional properties.

  16. Ancestral QTL Alleles from Wild Emmer Wheat Improve Drought Resistance and Productivity in Modern Wheat Cultivars

    PubMed Central

    Merchuk-Ovnat, Lianne; Barak, Vered; Fahima, Tzion; Ordon, Frank; Lidzbarsky, Gabriel A.; Krugman, Tamar; Saranga, Yehoshua

    2016-01-01

    Wild emmer wheat (Triticum turgidum ssp. dicoccoides) is considered a promising source for improving stress resistances in domesticated wheat. Here we explored the potential of selected quantitative trait loci (QTLs) from wild emmer wheat, introgressed via marker-assisted selection, to enhance drought resistance in elite durum (T. turgidum ssp. durum) and bread (T. aestivum) wheat cultivars. The resultant near-isogenic lines (BC3F3 and BC3F4) were genotyped using SNP array to confirm the introgressed genomic regions and evaluated in two consecutive years under well-watered (690–710 mm) and water-limited (290–320 mm) conditions. Three of the introgressed QTLs were successfully validated, two in the background of durum wheat cv. Uzan (on chromosomes 1BL and 2BS), and one in the background of bread wheat cvs. Bar Nir and Zahir (chromosome 7AS). In most cases, the QTL x environment interaction was validated in terms of improved grain yield and biomass—specifically under drought (7AS QTL in cv. Bar Nir background), under both treatments (2BS QTL), and a greater stability across treatments (1BL QTL). The results provide a first demonstration that introgression of wild emmer QTL alleles can enhance productivity and yield stability across environments in domesticated wheat, thereby enriching the modern gene pool with essential diversity for the improvement of drought resistance. PMID:27148287

  17. Ancestral QTL Alleles from Wild Emmer Wheat Improve Drought Resistance and Productivity in Modern Wheat Cultivars.

    PubMed

    Merchuk-Ovnat, Lianne; Barak, Vered; Fahima, Tzion; Ordon, Frank; Lidzbarsky, Gabriel A; Krugman, Tamar; Saranga, Yehoshua

    2016-01-01

    Wild emmer wheat (Triticum turgidum ssp. dicoccoides) is considered a promising source for improving stress resistances in domesticated wheat. Here we explored the potential of selected quantitative trait loci (QTLs) from wild emmer wheat, introgressed via marker-assisted selection, to enhance drought resistance in elite durum (T. turgidum ssp. durum) and bread (T. aestivum) wheat cultivars. The resultant near-isogenic lines (BC3F3 and BC3F4) were genotyped using SNP array to confirm the introgressed genomic regions and evaluated in two consecutive years under well-watered (690-710 mm) and water-limited (290-320 mm) conditions. Three of the introgressed QTLs were successfully validated, two in the background of durum wheat cv. Uzan (on chromosomes 1BL and 2BS), and one in the background of bread wheat cvs. Bar Nir and Zahir (chromosome 7AS). In most cases, the QTL x environment interaction was validated in terms of improved grain yield and biomass-specifically under drought (7AS QTL in cv. Bar Nir background), under both treatments (2BS QTL), and a greater stability across treatments (1BL QTL). The results provide a first demonstration that introgression of wild emmer QTL alleles can enhance productivity and yield stability across environments in domesticated wheat, thereby enriching the modern gene pool with essential diversity for the improvement of drought resistance.

  18. Effect of Detarium microcarpum (Dm) and Mucuna flagellipes (Mf) gums on the quality of white bread.

    PubMed

    Onweluzo, J C; Leelavathi, K; Rao, P H

    1999-01-01

    Incorporation of Detarium Microcarpum (Dm) and Mucuna flagellipes (Mf) water soluble polysaccharides (gums) at 0.0 to 0.5% levels in wheat flour was studied to evaluate their effect on the rheological properties of wheat flour dough and white bread quality. At all levels of incorporation, there were increases (p < or = 0.05) in water absorption of the dough. Doughs containing gums had higher (p < or = 0.05) mixing tolerance index than the control. Set back viscosities decreased by 4.0 RVU and 9.0 RVU with increased levels of Dm and Mf gum incorporation, respectively. Significantly (p < or = 0.05) higher oven spring occurred in all the gum substituted white bread when compared to the control. The 0.5% gum substituted breads had a significantly (p < or = 0.05) higher sensory score for crumb grain, texture but lower (p < 0.05) crumb firmness than the control as determined instrumentally. Textural analysis after 5 days storage revealed that Dm and Mf gums improved moisture retention properties of the bread and reduced crumb firming tendency.

  19. Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?

    PubMed

    Moroni, Alice V; Dal Bello, Fabio; Arendt, Elke K

    2009-10-01

    The increasing demand for high quality gluten-free (GF) bread, clean labels and natural products is raising the need for new approaches in GF bread-making. Sourdough is the foremost fermentation used for baking purposes and it has been proven to be ideal for improving the texture, palatability, aroma, shelf life and nutritional value of wheat and rye breads. These characteristic features derive from the complex metabolic activities of the sourdough-resident lactic acid bacteria and yeasts, e.g. acidification, production of exopolysaccharides, proteolytic- amylolytic- and phytase activity, and production of antimicrobial substances. These effects have been extensively studied and well described for traditional baking, whereas little is known about the role of sourdough in GF baking. Yet, the microbiological and qualitative characterisation of local GF fermented products indicate an overlap with the microbiota of wheat/rye fermentation and suggest that the positive metabolic activities of the sourdough microbiota are still retained during fermentation of GF crops. Thus, the use of sourdough in GF baking may be the new frontier for improving the quality, safety and acceptability of GF bread.

  20. Effect of Salt and Ethanol Addition on Zein-Starch Dough and Bread Quality.

    PubMed

    Smith, Brennan M; Bean, Scott R; Selling, Gordon; Sessa, David; Aramouni, Fadi M

    2017-03-01

    Development of viscoelastic doughs from non-wheat proteins allows for a wider range of gluten-free products. Little work has been completed to describe mechanisms of zein functionality in food systems. To identify factors responsible for dough development in zein-starch mixtures and their influence on zein bread quality, a mixture of 20% zein-80% maize starch was mixed with water and various reagents. Salts, NaSCN, NaCl, and Na2 SO4 were evaluated at concentrations from 0 to 2M for their influence on the properties of zein-starch dough systems. NaSCN at low concentrations produced softer dough. Ethanol treatments produced softer more workable dough in the absence of salts. Increasing concentrations of NaCl and Na2 SO4 resulted in coalescing of the proteins and no dough formation. The addition of β-ME had minimal softening effects on zein-starch dough. Specific volumes of zein-starch bread increased with decreasing NaCl addition in bread formulations. Likewise, including 5% ethanol (v/v) in the bread formula increased bread quality.

  1. [Integral bread development with soybean, chia, linseed, and folic acid as a functional food for women].

    PubMed

    Justo, Mayela Bautista; Alfaro, Alejandra Denisse Castro; Aguilar, Ernesto Camarena; Wrobel, Katarzyna; Wrobel, Kazimierz; Guzmán, Guadalupe Alanís; Sierra, Zeferino Gamiño; Zanella, Victor Da Mota

    2007-03-01

    Six bread formulations were developed, using different proportions of whole-wheat flour, chia seeds and flaxseed flour. All of our formulations were added with folic acid. Sensorial and texture evaluations were performed, showing good acceptance of the products. Proximal chemical analysis was carried out; in addition, the following parameters were determined: calcium, phosphorus, total dietary fiber, folic acid, water hydration capacity, Glucose Dialysis Retardation Index (GDRI) and fatty acids. The results obtained showed higher protein levels in the developed breads (23.23-30.24 (g/100g dry matter) as compared to a control (21.00% of proteins in bread elaborated without chia or flaxseed). Furthermore, the breads contained 10.07-12.15 of lipids (g/100g dry matter) (linoleic acid: 2.43-4.05%; linolenic acid: 1.12-4.46 %; oleic acid: 2.93-6.13 %), GDRI values were between 89.1 and 98.1 % and folic acid was in the range 699.44 - 991.3 (microg/100g dry matter). The same parameters were determined in the chia seed and in the flaxseed flour. It was concluded that; due to their high levels of protein, insaturated fatty acids (omega-3 and omega-6), dietary fiber and folic acid, these breads have a high nutritional value, so they could have special benefits for woman.

  2. Advances in gluten-free bread technology.

    PubMed

    Ngemakwe, P H Nitcheu; Le Roes-Hill, M; Jideani, V A

    2015-06-01

    The unattractive appearance of gluten-free bread still remains a challenge in gluten-free breadmaking. In response to this, additives such as dairy products, soya and eggs have been used to improve the quality of gluten-free bread, but with limited success. In recent years, enzymes (transglutaminase and cyclodextrinase) and hydrocolloids (carboxymethylcellulose and hydroxypropylmethylcellulose) have become the main focus for the improvement of gluten-free bread. Transglutaminase has been shown to improve the dough viscoelasticity and decrease crumb hardness (6.84-5.73 N) of the resulting bread. Cyclodextrinase also enhances dough viscoelasticity, resulting in an improvement of 53% in shape index and crumb firmness. Similarly, hydroxypropylmethylcellulose improves gas retention and water absorption of dough and reduces crumb hardening rate of the resulting bread, while carboxymethylcellulose significantly increases dough elasticity (60-70 BU) and bread volume (230-267 cm(3)/100 g bread).

  3. Postulation of rust resistance genes in Nordic spring wheat genotypes and identification of widely effective sources of resistance against the Australian rust flora.

    PubMed

    Randhawa, Mandeep; Bansal, Urmil; Lillemo, Morten; Miah, Hanif; Bariana, Harbans

    2016-11-01

    Wild relatives, landraces and cultivars from different geographical regions have been demonstrated as the sources of genetic variation for resistance to rust diseases. This study involved assessment of diversity for resistance to three rust diseases among a set of Nordic spring wheat cultivars. These cultivars were tested at the seedling stage against several pathotypes of three rust pathogens in the greenhouse. All stage stem rust resistance genes Sr7b, Sr8a, Sr12, Sr15, Sr17, Sr23 and Sr30, and leaf rust resistance genes Lr1, Lr3a, Lr13, Lr14a, Lr16 and Lr20 were postulated either singly or in different combinations among these cultivars. A high proportion of cultivars were identified to carry linked rust resistance genes Sr15 and Lr20. Although 51 cultivars showed variation against Puccinia striiformis f. sp. tritici (Pst) pathotypes used in this study, results were not clearly contrasting to enable postulation of stripe rust resistance genes in these genotypes. Stripe rust resistance gene Yr27 was postulated in four cultivars and Yr1 was present in cultivar Zebra. Cultivar Tjalve produced low stripe rust response against all Pst pathotypes indicating the presence either of a widely effective resistance gene or combination of genes with compensating pathogenic specificities. Several cultivars carried moderate to high level of APR to leaf rust and stripe rust. Seedling stem rust susceptible cultivar Aston exhibited moderately resistant to moderately susceptible response, whereas other cultivars belonging to this class were rated moderately susceptible or higher. Molecular markers linked with APR genes Yr48, Lr34/Yr18/Sr57, Lr68 and Sr2 detected the presence of these genes in some genotypes.

  4. Exposure of consumers to deoxynivalenol from consumption of white bread in Hungary.

    PubMed

    Ámbrus, A; Szeitznė-Szabó, M; Zentai, A; Sali, J; Szabó, I J

    2011-02-01

    In view of the frequent occurrence of mycotoxins in cereals, a study was initiated to assess the exposure of the Hungarian adult population. Consumption data for 1360 individuals, based on a 3-day questionnaire, indicated that white bread accounted for the major intake of cereal-based products. Various cereal products were analysed for 16 mycotoxins by a LC/MS/MS multi-toxin method with LOD of 16 µg kg⁻¹ and LOQ of 50 µg kg⁻¹. Deoxynivalenol (DON) was most frequently detected, but no acetyl-deoxynivalenol was present in detectable concentrations. Consumer exposure was calculated with standard Monte Carlo probabilistic modelling and point estimates, taking into account bread consumption and DON contamination in independently taken wheat flour and wheat grain samples. Over 55% of cases the DON intake were below 15% of the provisional maximum tolerable daily intake (PMTDI) of 1 µg/(kg bw)/day. However, in 5-15% of cases, the intake from bread consumption alone exceeded the PMTDI. Wheat grain data led to the higher percentage. Intakes estimated from both data sets were at or below the acute reference dose (ARfD) of 8 µg/(kg bw)/day in 99.94-99.97% of cases.

  5. Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads.

    PubMed

    Collar, Concha; Jiménez, Teresa; Conte, Paola; Fadda, Costantino

    2014-11-26

    Wheat flour replacement from 22.5% up to 45% by incorporation of ternary blends of teff (T), green pea (GP) and buckwheat (BW) flours provided technologically viable and acceptable sensory rated multigrain breads with superior nutritional value compared to the 100% wheat flour (WT) counterparts. Blended breads exhibited superior nutritional composition, larger amounts of bioaccessible polyphenols, higher anti-radical activity, and lower and slower starch digestibility. Simultaneous lower rapidly digestible starch (57.1%) and higher slowly digestible starch (12.9%) and resistant starch (2.8%) contents (g per 100g fresh bread), considered suitable nutritional trends for dietary starch fractions, were met by the blend formulated 7.5% T, 15% GP, 15% BK. The associated mixture that replaced 37.5% WT, showed a rather lower extent and slower rate of starch hydrolysis with medium-low values for C∞, and H90, and lowest k, and intermediate expected Glycaemic Index (86). All multigrain breads can be labelled as source of dietary fibre (≥ 3 g dietary fibre/100g bread).

  6. Estimation of the bio-accessible fraction of Cr, As, Cd and Pb in locally available bread using on-line continuous leaching method coupled to inductively coupled plasma mass spectrometry.

    PubMed

    Lamsal, Ram P; Beauchemin, Diane

    2015-03-31

    A previously developed, efficient and simple on-line leaching method was used to assess the maximum bio-accessible fraction (assuming no synergistic effect from other food and beverage) of potentially toxic elements (Cr, As, Cd and Pb) in whole wheat brown and white bread samples. Artificial saliva, gastric juice and intestinal juice were successively pumped into a mini-column, packed with bread (maintained at 37 °C) connected on-line to the nebulizer of an inductively coupled plasma mass spectrometry (ICP-MS) instrument equipped with a collision-reaction interface (CRI) using hydrogen as reaction gas to minimize carbon- and chlorine-based polyatomic interferences. In contrast to the conventional batch method to which it was compared, this approach provides real-time monitoring of potentially toxic elements that are continuously released during leaching. Mass balance for both methods was verified at the 95% confidence level. Results obtained from the whole wheat brown and white bread showed that the majority of Cr, Cd and Pb was leached by gastric juice but, in contrast, the majority of As was leached by saliva. While there was higher total content for elements in whole wheat bread than in white bread, a higher percentage of elements were bio-accessible in white bread than in whole wheat bread. Both the on-line and batch methods indicate that 40-98% of toxic elements in bread samples are bio-accessible. While comparison of total analyte concentrations with provisional tolerable daily intake values may indicate some serious health concern for children, when accounting for the bio-accessibility of these elements, bread consumption is found to be safe for all ages.

  7. Soft kernel durum wheat -- a new bakery ingredient?

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Bread wheat”, also known as “common wheat” (Triticum aestivum L.), is a leading cereal that sustains humankind. Current worldwide production stands at over 700 million metric tons produced from around 220 million hectares. In contrast, durum wheat (Triticum turgidum subsp. durum) is grown on about ...

  8. Australian Defense.

    DTIC Science & Technology

    1979-12-01

    Australia in World Affairs 1966-1970, (Melbourne: Cheshire Publishing Pty Ltd , 1974), p. 258. 6Department of Defence, Australian Defence Review...Pvt, Ltd .: 1977), p. 69. 74 17Desmond Ball, "American Bases: Implications for Australian Securi- ty" The Strategic and Defence Studies Centre...million with aircraft, or 3) a " Woolworth " carrier costing $300-400 million with aircraft.33 Defence planners are now faced with determin- ing which

  9. Selenium concentration and speciation in biofortified flour and bread: Retention of selenium during grain biofortification, processing and production of Se-enriched food.

    PubMed

    Hart, D J; Fairweather-Tait, S J; Broadley, M R; Dickinson, S J; Foot, I; Knott, P; McGrath, S P; Mowat, H; Norman, K; Scott, P R; Stroud, J L; Tucker, M; White, P J; Zhao, F J; Hurst, R

    2011-06-15

    The retention and speciation of selenium in flour and bread was determined following experimental applications of selenium fertilisers to a high-yielding UK wheat crop. Flour and bread were produced using standard commercial practices. Total selenium was measured using inductively coupled plasma-mass spectrometry (ICP-MS) and the profile of selenium species in the flour and bread were determined using high performance liquid chromatography (HPLC) ICP-MS. The selenium concentration of flour ranged from 30ng/g in white flour and 35ng/g in wholemeal flour from untreated plots up to >1800ng/g in white and >2200ng/g in wholemeal flour processed from grain treated with selenium (as selenate) at the highest application rate of 100g/ha. The relationship between the amount of selenium applied to the crop and the amount of selenium in flour and bread was approximately linear, indicating minimal loss of Se during grain processing and bread production. On average, application of selenium at 10g/ha increased total selenium in white and wholemeal bread by 155 and 185ng/g, respectively, equivalent to 6.4 and 7.1μg selenium per average slice of white and wholemeal bread, respectively. Selenomethionine accounted for 65-87% of total extractable selenium species in Se-enriched flour and bread; selenocysteine, Se-methylselenocysteine selenite and selenate were also detected. Controlled agronomic biofortification of wheat crops for flour and bread production could provide an appropriate strategy to increase the intake of bioavailable selenium.

  10. Isolation and characterization of EMS-induced Dy10 and Ax1 high molecular weight glutenin subunit deficient mutant lines of elite hexaploid wheat (Triticum aestivum L.) cv. Summit

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The mixing properties of the dough are critical in the production of bread and other food products derived from wheat. The high molecular weight glutenin subunits (HMW-GS) are major determinants of wheat dough processing qualities. The different alleles of the HMW-GS genes in hexaploid wheat vary ...

  11. Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads.

    PubMed

    Wolter, Anika; Hager, Anna-Sophie; Zannini, Emanuele; Arendt, Elke K

    2014-03-01

    Gluten-free flours (buckwheat, quinoa, sorghum and teff) were fermented using obligate heterofermentative strain Weissella cibaria MG1 (Wc) and facultative heterofermentative Lactobacillus plantarum FST1.7 (Lp). Starch hydrolysis of breads with and without sourdough (controls) was analyzed in vitro using enzymatic digestion followed by dialysis (10-11 kDa). Hydrolysis indices as well as predicted glycemic indices (pGI) were calculated from reducing sugars released into the dialysate. Amounts of resistant starch (RS; % of total starch) were determined by enzymatic digestion. Upon sourdough addition, RS significantly decreased in buckwheat (Wc 1.28%, Lp 1.44%) and teff sourdough breads (Wc 0.87%, Lp 0.98%) in comparison to their controls (2.01% and 1.92%, respectively). However, no correlation was found with starch hydrolysis. Predicted GIs were reduced upon sourdough addition in wheat (ctrl 100; Wc 85; Lp 76) in comparison to control breads. This was not the case in most gluten-free breads with the exception of sorghum (ctrl 72; Lp 69) and teff sourdough breads (ctrl 74; Lp 68). In contrast, increased pGIs were found in quinoa (ctrl 95; Wc 106; Lp 103) and buckwheat sourdough breads (ctrl 80; Wc 89; Lp 86).

  12. Quantification of genetic relationships among A genomes of wheats.

    PubMed

    Brandolini, A; Vaccino, P; Boggini, G; Ozkan, H; Kilian, B; Salamini, F

    2006-04-01

    The genetic relationships of A genomes of Triticum urartu (Au) and Triticum monococcum (Am) in polyploid wheats are explored and quantified by AFLP fingerprinting. Forty-one accessions of A-genome diploid wheats, 3 of AG-genome wheats, 19 of AB-genome wheats, 15 of ABD-genome wheats, and 1 of the D-genome donor Ae. tauschii have been analysed. Based on 7 AFLP primer combinations, 423 bands were identified as potentially A genome specific. The bands were reduced to 239 by eliminating those present in autoradiograms of Ae. tauschii, bands interpreted as common to all wheat genomes. Neighbour-joining analysis separates T. urartu from T. monococcum. Triticum urartu has the closest relationship to polyploid wheats. Triticum turgidum subsp. dicoccum and T. turgidum subsp. durum lines are included in tightly linked clusters. The hexaploid spelts occupy positions in the phylogenetic tree intermediate between bread wheats and T. turgidum. The AG-genome accessions cluster in a position quite distant from both diploid and other polyploid wheats. The estimates of similarity between A genomes of diploid and polyploid wheats indicate that, compared with Am, Au has around 20% higher similarity to the genomes of polyploid wheats. Triticum timo pheevii AG genome is molecularly equidistant from those of Au and Am wheats.

  13. A BAC-based physical map of Brachypodium distachyon and its comparative analysis with rice and wheat

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The wheat high molecular weight (HMW)-glutenins are important seed storage proteins that determine bread-making quality in hexaploid wheat (Triticum aestivum). In this study, detailed comparative sequence analyses of large orthologous HMW-glutenin genomic regions from eight grass species, represent...

  14. Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread.

    PubMed

    Kriaa, Mouna; Ouhibi, Rabeb; Graba, Héla; Besbes, Souhail; Jardak, Mohamed; Kammoun, Radhouane

    2016-02-01

    The impact of Aspergillus tubingensis glucose oxidase (GOD) in combination with α-amylase and ascorbic acid on dough properties, qualities and shelf life of bread was investigated. Regression models of alveograph and texture parameters of dough and bread were adjusted. Indeed, the mixture of GOD (44 %) and ascorbic acid (56 %) on flour containing basal improver showed its potential as a corrective action to get better functional and rheological properties of dough and bread texture. Furthermore, wheat flour containing basal additives and enriched with GOD (63.8 %), ascorbic acid (32 %) and α- amylase (4.2 %) led to high technological bread making parameters, to decrease the crumb firmness and chewiness and to improve elasticity, adhesion, cohesion and specific volume of bread. In addition to that, the optimized formulation addition significantly reduced water activity and therefore decreased bread susceptibility to microbial spoilage. These findings demonstrated that GOD could partially substitute not only ascorbic acid but also α-amylase. The generated models allowed to predict the behavior of wheat flour containing additives in the range of values tested and to define the additives formula that led to desired rheological and baking qualities of dough. This fact provides new perspectives to compensate flour quality deficiencies at the moment of selecting raw materials and technological parameters reducing the production costs and facilitating gluten free products development. Graphical abstractᅟ.

  15. Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.).

    PubMed

    Indrani, D; Sakhare, Suresh D; Milind; Inamdar, Aashitosh A

    2015-08-01

    Black gram grains were fractionated using roller flour mill. Effect of combination of additives (CA) namely dry gluten powder, sodium stearoyl-2-lactylate, fungal α-amylase on the rheological and bread making characteristics of wheat flour partly replaced with roller milled fractions of black gram was studied. With increase in the addition of straight run flour (SRF), protein rich fraction (PRF), protein and fiber rich fraction (P&FRF) from 0 to 20 %, fiber rich fraction, FRF (0-15 %), the farinograph water absorption increased and dough stability decreased; amylograph pasting temperature increased and peak viscosity decreased; bread volume decreased and crumb firmness value increased indicating adverse effect of these fractions on the rheological and bread making characteristics of wheat flour. Sensory evaluation showed that breads were acceptable only up to the level of 15 % for SRF, PRF & P&FRF and 10 % for FRF. However, when CA containing dry gluten powder, sodium stearoyl-2-lactylate and fungal α-amylase was incorporated the overall quality of the products improved. Use of these fractions increased the protein and fiber contents of bread by 1.24-1.66 and 1.48-3.79 times respectively. The results showed that possibility of utilising roller milled black gram fractions along with CA to improve the taste, texture and nutritional quality of bread.

  16. Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

    PubMed Central

    2011-01-01

    Celiac disease (CD) is an immune-mediated disease, triggered in genetically susceptible individuals by ingesting gluten from wheat, rye, barley, and other closely related cereal grains. Currently, the estimated prevalence of CD is around 1 % of the population in the western world and medical nutritional therapy (MNT) is the only accepted treatment for celiac disease. To date, the replacement of gluten in bread presents a significant technological challenge for the cereal scientist due to the low baking performance of gluten free products (GF). The increasing demand by the consumer for high quality gluten-free (GF) bread, clean labels and natural products is rising. Sourdough has been used since ancient times for the production of rye and wheat bread, its universal usage can be attributed to the improved quality, nutritional properties and shelf life of sourdough based breads. Consequently, the exploitation of sourdough for the production of GF breads appears tempting. This review will highlight how sourdough LAB can be an efficient cell factory for delivering functional biomolecules and food ingredients to enhance the quality of gluten free bread. PMID:21995616

  17. Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread.

    PubMed

    Arendt, Elke K; Moroni, Alice; Zannini, Emanuele

    2011-08-30

    Celiac disease (CD) is an immune-mediated disease, triggered in genetically susceptible individuals by ingesting gluten from wheat, rye, barley, and other closely related cereal grains. Currently, the estimated prevalence of CD is around 1 % of the population in the western world and medical nutritional therapy (MNT) is the only accepted treatment for celiac disease. To date, the replacement of gluten in bread presents a significant technological challenge for the cereal scientist due to the low baking performance of gluten free products (GF). The increasing demand by the consumer for high quality gluten-free (GF) bread, clean labels and natural products is rising. Sourdough has been used since ancient times for the production of rye and wheat bread, its universal usage can be attributed to the improved quality, nutritional properties and shelf life of sourdough based breads. Consequently, the exploitation of sourdough for the production of GF breads appears tempting. This review will highlight how sourdough LAB can be an efficient cell factory for delivering functional biomolecules and food ingredients to enhance the quality of gluten free bread.

  18. An Automated Field Bakery System for Bread

    DTIC Science & Technology

    1983-10-01

    the bakery demonstrated to be able to make, proof and bake bread dough , continuously, at a rate of approximately 850 lbs of dough per hour. I Depanning...with continuous dough -making machinery, a total bread -making process of about one hour was demonstrated. It became clear that a continuous baking system...E), and divider/panner (F). 5 Artist concept of continuous proofer (A) and bake oven (B). Bread 17 from the dough maker enters proofer at the left. 6

  19. The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.

    PubMed

    Belz, Markus C E; Mairinger, Regina; Zannini, Emanuele; Ryan, Liam A M; Cashman, Kevin D; Arendt, Elke K

    2012-10-01

    The consumption of low-salt bread represents an efficient way to improve public health by decreasing cardiovascular health issues related to increased intakes of sodium chloride (NaCl). The reduction of NaCl influences the bread quality characteristics, in particular the shelf-life. Calcium propionate (CP) is commonly used in bread as an antifungal agent. Alternatively, sourdough can be used as a natural preservative. This work addresses the feasibility of NaCl reduction in wheat bread focussing on shelf-life and the compensation using sourdough as well as chemical preservatives. The impact of NaCl reduction and the addition of preservative agents in conjunction with different NaCl concentrations on the shelf-life of bread were tested under 'environmental' conditions in a bakery as well as using challenge tests against selected fungi. The challenge tests were performed using fungi commonly found in the bakery environment such as Penicillium expansum, Fusarium culmorum and Aspergillus niger. NaCl reduction decreased the shelf-life by 1-2 days. The addition of sourdough with antifungal activity prolonged the shelf-life to 12-14 days whereas the addition of 0.3 % calcium propionate prolonged the shelf-life to 10-12 days only. The fungal challenge tests revealed differences in the determined shelf-life between the different fungi based on their resistance. Similar antifungal performance was observed in sourdough breads and calcium propionate breads when tested against the different indicator moulds. The findings of this study indicate that addition of sourdough fermented using a specifically selected antifungal Lactobacillus amylovorus DSM 19280 can replace the chemical preservative calcium propionate addition and compensate for the reduced level and, therefore, guarantee the product safety of low-salt bread.

  20. Influence of particle size on bioprocess induced changes on technological functionality of wheat bran.

    PubMed

    Coda, Rossana; Kärki, Ilona; Nordlund, Emilia; Heiniö, Raija-Liisa; Poutanen, Kaisa; Katina, Kati

    2014-02-01

    Wheat bran is nutritionally an important source of dietary fibre, vitamins and minerals, but its negative influence on dough rheology, texture and sensory quality of bread limits its use in bread baking. The current study aimed at improving the technological functionality of bran by bioprocessing Wheat bran of different particle size (750, 400, 160, 50 μm) was fermented 8 h or 24 h with Lactobacillus brevis E95612 and Kazachstania exigua C81116 with or without addition of enzyme mixture with various carbohydrase activities. Kinetics of growth and acidification showed that the growth of the starters was enhanced in the presence of enzymes in bran having particle size of 160 and 50 μm. Fermentation was critical to improve dough stability and volume of bran enriched breads, whereas addition of enzymes had the most significant effect in improving bread shelf-life. Wheat bread containing 160 μm bran fermented 8 h with enzymes had mild flavour, the highest volume and shelf-life. Reduction of particle size increased perceived smoothness of mouthfeel but provided darker colour in bran-containing breads. The short 8 h bioprocessing, with or without enzymes did not increase pungent flavour or bitter aftertaste in comparison with the native bran.

  1. A loaf of bread: Price and value.

    PubMed

    Pearn, J

    1998-03-01

    In the Western world, the basic staple of nutrition is bread. It evolved, from Neolithic times in Mesopotamia and the Levant, from flour made from natural hybrids of emmer and einkorn. Its form has changed from that of a dark, coarse and heavy loaf, baked in the ashes, to the enriched artistic breads of the late twentieth century. Its variety of forms conferred status on those who ate its refined and whitened form. The wheel of fashion and nutrition has turned full circle to the quality-controlled, vitamin and mineral-enriched wholemeal loaf of the new millennium to come. Bread has changed from a staple not simply of nutrition itself, but to that of a 'functional food' whose fibre confers protection against preventible disease. The bread of the new century thus will be both a food and a medicine. So fundamental to Western life is bread, that its price has long been the last item to remain controlled, when all else is left to the dictates of a free market economy. Bread is the fundamental unit of exchange and forms the last link in a chain of commodities which starts from items of luxury to those of survival itself. The price of bread can thus be used as a currency datum. As such, the price of a loaf of bread, and the minutes of labour needed to produce it, can be used to measure the economy, and to give a measured perspective of its influence on a community's history. Costs, throughout history, can be expressed in 'bread units'. As such, the latter forms an absolute index of the worth of other items, particularly a person's labour. As such, bread and its value forms a partly independent measure of inflationary and other social influences. Bread remains a fundamental part not only of nutrition, but of life itself.

  2. Mitigation of the processing contaminant acrylamide in bread by reducing asparagine in the bread dough.

    PubMed

    Katsaiti, Tatiana; Granby, Kit

    2016-09-01

    Over the past few years there has been an increasing awareness regarding acrylamide (AAM) content of various foods. Although there are several relevant articles on AAM mitigation in industrially prepared products, the literature regarding homemade preparations is rather scarce. The objective of this study is to mitigate the AAM formation in baked buns made with 1:1 sifted wheat/wholegrain flour through the depletion of asparagine (ASN) in the bread dough. Using a full-factorial design, the effect of four factors (yeast amount, fermentation time, fermentation temperature and yeast types) was tested. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used for AAM and its main precursor, ASN, determination. The resulting ASN depletion in the dough (68-89%) is significantly affected by fermentation time and yeast type, while AAM mitigation levels in the baked buns are significantly influenced by yeast amount, fermentation time and yeast type. The mean concentrations for each combination range between 5 and 15 µg kg(-)(1).

  3. Australian Extinctions

    ERIC Educational Resources Information Center

    Science Teacher, 2005

    2005-01-01

    Massive extinctions of animals and the arrival of the first humans in ancient Australia--which occurred 45,000 to 55,000 years ago--may be linked. Researchers at the Carnegie Institution, University of Colorado, Australian National University, and Bates College believe that massive fires set by the first humans may have altered the ecosystem of…

  4. Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread.

    PubMed

    Zhu, Fan; Sakulnak, Ratchaneekorn; Wang, Sunan

    2016-03-01

    Black tea is rich in phenolic antioxidants and has various health benefits. Chinese steamed bread (CSB) is a traditional food produced through steaming of fermented dough. Black tea extracts were incorporated into northern style CSB formulation at varying concentrations up to 175mg gallic acid equivalent/gram of wheat flour. Gelatinization properties of wheat flour were not affected by the black tea addition. Rheological analysis of wheat flour showed that black tea increased pasting viscosity, consistency index of flow curves, and storage modulus (G') and loss modulus (G″) during dynamic oscillation. Black tea incorporation increased the antioxidant activity as measured by chemical assays, had little effect on textural properties, and increased the darkness of CSB. Sensory evaluation showed a good overall acceptance of black tea fortified CSB.

  5. Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums

    PubMed Central

    Mohammadi, R.; Hamidi Esfehani, Z.

    2014-01-01

    Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5% + 0.5%, 0.75% + 0.25%, and 0.25% + 0.75% on rheological properties of the wheat flour dough and quality of Taftoon bread were studied with regard to retardation of staling. Rheological (farinograph and extensograph) characteristics, staling, and organoleptic evaluations were performed on the dough and the resulting Taftoon bread. Statistical results showed that the salep gum at 5% and Persian gum at 3% (w/w flour basis) had a significant effect on the dough properties. Salep and Persian gums when each separately added increased and decreased dough water absorption, respectively. Both hydrocolloids increased the dough resistance to extension and decreased its extensibility. Persian gum shows dual nature in water absorption and some other baking properties. Textural studies revealed that addition of 5% salep gum (w/w flour basis) reduced the bread crumb firmness and delayed the staling process of the Taftoon bread. X-ray diffraction study also confirmed this result. PMID:26904649

  6. 9 CFR 319.880 - Breaded products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Miscellaneous § 319.880 Breaded products. The... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Breaded products. 319.880 Section 319.880 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE...

  7. Breadings - What they are and how they are used

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Three themes form the basis of this chapter for the Book of Batters and Breadings in Food Processing, 2nd edition published by AACC International. The first is the functional attributes of breadings - the relationships among physical characteristics of a breading to create breaded or "coated" foods...

  8. Inclusion of ancient Latin-American crops in bread formulation improves intestinal iron absorption and modulates inflammatory markers.

    PubMed

    Laparra, José Moisés; Haros, Monika

    2016-02-01

    This study compares iron (Fe) absorption in Fe-deficient animals from bread formulations prepared by substitution of white wheat flour (WB) by whole wheat flour (WWB), amaranth flour (Amaranthus hypochondriacus, 25%) (AB) and quinoa flour (Chenopodium quinoa, 25%) (QB), or chia flour (Salvia hispanica L, 5%) (ChB). Hematological parameters of Fe homeostasis, plasmatic active hepcidin peptide production (LC coupled to Ms/Ms), and liver TfR-2 and IL-6 expression (RT-qPCR) were determined. The different bread formulations increased Fe content between 14% and 83% relative to white bread. Only animals fed with WWB, AB and ChB increased haemoglobin concentrations significantly. Feeding the different bread formulations did not increase hepcidin levels, but down-regulated transferrin receptor 2 (TfR2) (apart from WWB) and IL-6 (apart from QB) expression levels. Only AB and ChB had a significant influence on Fe bioavailability at the investigated level of substitution. The potential contribution of these flours would not differ considerably from that of WWB.

  9. BREAD LOAF ROADLESS AREA, VERMONT.

    USGS Publications Warehouse

    Slack, John F.; Bitar, Richard F.

    1984-01-01

    On the basis of mineral-resource survey the Bread Loaf Roadless Area, Vermont, is considered to have probable resource potential for the occurrence of volcanogenic massive sulfide deposits of copper, zinc, and lead, particularly in the north and northeastern section of the roadless area. Nonmetallic commodities include minor deposits of sand and gravel, and abundant rock suitable for crushing. However, large amounts of these materials in more accessible locations are available outside the roadless area. A possibility exists that oil or natural gas resources may be present at great depth.

  10. Genetic structure of Argentinean hexaploid wheat germplasm

    PubMed Central

    Vanzetti, Leonardo S.; Yerkovich, Nadia; Chialvo, Eugenia; Lombardo, Lucio; Vaschetto, Luis; Helguera, Marcelo

    2013-01-01

    The identification of genetically homogeneous groups of individuals is an ancient issue in population genetics and in the case of crops like wheat, it can be valuable information for breeding programs, genetic mapping and germplasm resources. In this work we determined the genetic structure of a set of 102 Argentinean bread wheat (Triticum aestivum L.) elite cultivars using 38 biochemical and molecular markers (functional, closely linked to genes and neutral ones) distributed throughout 18 wheat chromosomes. Genetic relationships among these lines were examined using model-based clustering methods. In the analysis three subpopulations were identified which correspond largely to the origin of the germplasm used by the main breeding programs in Argentina. PMID:24130447

  11. Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread.

    PubMed

    Helou, Cynthia; Jacolot, Philippe; Niquet-Léridon, Céline; Gadonna-Widehem, Pascale; Tessier, Frédéric J

    2016-01-01

    The aim of this study was to test the methods currently in use and to develop a new protocol for the evaluation of melanoidins in bread. Markers of the early and advanced stages of the Maillard reaction were also followed in the crumb and the crust of bread throughout baking, and in a crust model system. The crumb of the bread contained N(ε)-fructoselysine and N(ε)-carboxymethyllysine but at levels 7 and 5 times lower than the crust, respectively. 5-Hydroxymethylfurfural was detected only in the crust and its model system. The available methods for the semi-quantification of melanoidins were found to be unsuitable for their analysis in bread. Our new method based on size exclusion chromatography and fluorescence measures soluble fluorescent melanoidins in bread. These melanoidin macromolecules (1.7-5.6 kDa) were detected intact in both crust and model system. They appear to contribute to the dietary fibre in bread.

  12. Application of model bread baking in the examination of arabinoxylan-protein complexes in rye bread.

    PubMed

    Buksa, Krzysztof

    2016-09-05

    The changes in molecular mass of arabinoxylan (AX) and protein caused by bread baking process were examined using a model rye bread. Instead of the normal flour, the dough contained starch, water-extractable AX and protein which were isolated from rye wholemeal. From the crumb of selected model breads, starch was removed releasing AX-protein complexes, which were further examined by size exclusion chromatography. On the basis of the research, it was concluded that optimum model mix can be composed of 3-6% AX and 3-6% rye protein isolate at 94-88% of rye starch meaning with the most similar properties to low extraction rye flour. Application of model rye bread allowed to examine the interactions between AX and proteins. Bread baked with a share of AX, rye protein and starch, from which the complexes of the highest molar mass were isolated, was characterized by the strongest structure of the bread crumb.

  13. Ultrasonic analysis to discriminate bread dough of different types of flour

    NASA Astrophysics Data System (ADS)

    García-Álvarez, J.; Rosell, C. M.; García-Hernández, M. J.; Chávez, J. A.; Turó, A.; Salazar, J.

    2012-12-01

    Many varieties of bread are prepared using flour coming from wheat. However, there are other types of flours milled from rice, legumes and some fruits and vegetables that are also suitable for baking purposes, used alone or in combination with wheat flour. The type of flour employed strongly influences the dough consistency, which is a relevant property for determining the dough potential for breadmaking purposes. Traditional methods for dough testing are relatively expensive, time-consuming, off-line and often require skilled operators. In this work, ultrasonic analysis are performed in order to obtain acoustic properties of bread dough samples prepared using two different types of flour, wheat flour and rice flour. The dough acoustic properties can be related to its viscoelastic characteristics, which in turn determine the dough feasibility for baking. The main advantages of the ultrasonic dough testing can be, among others, its low cost, fast, hygienic and on-line performance. The obtained results point out the potential of the ultrasonic analysis to discriminate doughs of different types of flour.

  14. Dietary Iodine Intake of the Australian Population after Introduction of a Mandatory Iodine Fortification Programme

    PubMed Central

    Charlton, Karen; Probst, Yasmine; Kiene, Gabriella

    2016-01-01

    To address mild iodine deficiency in Australia, a mandatory fortification program of iodised salt in bread was implemented in 2009. This study aimed to determine factors associated with achieving an adequate dietary iodine intake in the Australian population post-fortification, and to assess whether bread consumption patterns affect iodine intake in high-risk groups. Using nationally representative data of repeated 24-h dietary recalls from the 2011–2012 Australian National Nutrition and Physical Activity Survey, dietary iodine intakes and food group contributions were compared by age, socioeconomic status (SES), and geographical remoteness (N = 7735). The association between fortified bread intake and adequacy of iodine intake (meeting age and sex-specific Estimated Average Requirements) was investigated using logistic regression models in women of childbearing age 14–50 years (n = 3496) and children aged 2–18 years (n = 1772). The effect of SES on bread consumption was further investigated in a sub group of children aged 5–9 years (n = 488). Main sources of iodine intake at the time of the survey were cereal and cereal products, followed by milk products and dishes. Differences in iodine intake and dietary iodine habits according to age, SES and location were found (p < 0.001) for women of child-bearing age. Fortified bread consumption at ≥100 g/day was associated with five times greater odds of achieving an adequate iodine intake (OR 5.0, 95% CI 4.96–5.13; p < 0.001) compared to lower bread consumption in women and 12 times in children (OR 12.34, 95% CI 1.71–89.26; p < 0.001). Disparities in dietary iodine intake exist within sectors of the Australian population, even after mandatory fortification of a staple food. On-going monitoring and surveillance of iodine status is required. PMID:27827915

  15. Fourier Transform Infrared Spectroscopic Studies Of Wheat In The Mid Infrared

    NASA Astrophysics Data System (ADS)

    Olinger, Jill M.; Griffiths, Peter R.

    1989-12-01

    Official grain standards of the United States state that wheat may be divided into seven classes which are: Durum, Red Durum, Hard Red Spring, Hard Red Winter, Soft Red Winter, White, and Mixed.1 Most end uses of wheat involve converting the grain into flour through one of a variety of grinding methods. The quality of wheat-based products is often very dependent upon the type or class of wheat which was used to make the flour. Pasta products, for example, are made almost exclusively from the flour of durum wheats, which are the hardest of the wheats listed above. The highest quality breads are produced using flour from wheats classed as hard, whereas cakes, cookies and pastries are considered best when flour from wheats classed as soft are used. It is obvious then that the capability of determining the class of a particular wheat, especially with respect to hardness, is of economic importance to growers, processors, and merchants of wheat and wheat products. Hardness has been measured in many different ways 2-5 but, as of yet, no one method has become the method of choice. This paper reports on the use of principal components analysis (PCA) of mid infrared diffuse reflectance (DR) spectra of diluted ground wheats to aid in the classification of those wheats with respect to their hardness. The theory and mathematics involved in a principal component analysis have been described elsewhere.9

  16. Influence of ingredients and chemical components on the quality of Chinese steamed bread.

    PubMed

    Zhu, Fan

    2014-11-15

    Chinese steamed bread (CSB) is a staple food in China since ancient time. The basic ingredients include wheat flour, yeast/sourdough, and water. Current consumer trends urge the production of CSB on a large scale as well as the formulation of healthier CSB with specific nutritional benefits. This requires a better definition of the relationship between the properties of ingredients/chemical components and CSB quality. This review summarises the recent advances in understanding the roles of basic and optional ingredients and their chemical components in the appearance, textural, sensory, and shelf-life properties of CSB, and provides suggestions for further research to match the current trends.

  17. Low Water Activity Packaged White Bread.

    DTIC Science & Technology

    1985-12-31

    Penicillium expansum , Aspergillus niger, and Clostridium sporogenes cultures were obtained from the cultL-e col tHon of the Department of Food Science...mcrobial spoilage. Therefore, a series of studies were conducted to challenge the bread with Penicillium expansum , Aspergillus niger, Clostridium sporogenes... Penicillium expansum and Aspergillus niger did not grow in the humectant breads containing 5% sorbitol, 2% propylene glycol and 2% glycerol (5-2-2) when

  18. Australian Brain Alliance.

    PubMed

    2016-11-02

    A proposal for an Australian Brain Initiative (ABI) is under development by members of the Australian Brain Alliance. Here we discuss the goals of the ABI, its areas of research focus, its context in the Australian research setting, and its necessity for ensuring continued success for Australian brain research.

  19. Wheat Newsletter

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This review was written for readers of the Annual Wheat Newsletter, Volume 53. It summarizes activities on wheat research during 2006 at the U.S. Grain Marketing Research Laboratory (USGMRL). The article includes technical abstracts of research accomplishments from the Grain Quality and Structure ...

  20. Eat Wheat!

    ERIC Educational Resources Information Center

    Idaho Wheat Commission, Boise.

    This pamphlet contains puzzles, games, and a recipe designed to teach elementary school pupils about wheat. It includes word games based on the U.S. Department of Agriculture Food Guide Pyramid and on foods made from wheat. The Food Guide Pyramid can be cut out of the pamphlet and assembled as a three-dimensional information source and food guide.…

  1. Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium.

    PubMed

    Lopez, H W; Krespine, V; Guy, C; Messager, A; Demigne, C; Remesy, C

    2001-05-01

    This work was designed to compare the effects of different leavens (yeast, sourdough, and a mixture of both) on phytic acid (PA) degradation and to assess the repercussions of PA breakdown on phosphorus and magnesium solubility during bread-making. Sourdough fermentation was more efficient than yeast fermentation in reducing the phytate content in whole wheat bread (-62 and -38%, respectively). Furthermore, lactic acid bacteria present in sourdough enhanced acidification, leading to increased magnesium and phosphorus solubility. To intensify phytate breakdown, bran was incubated with microorganisms (yeast or sourdough) before bread-making. Using this new method, the percentage of phytate breakdown was near 90%, whereas 40% of phytate remained in traditional French bread. In conclusion, a prolonged fermentation with sourdough still leads to improved Mg and P solubility by decreasing phytate content and through acidification.

  2. Assessing the gluten content in wheat as an expression of the nutrition deficit, through beta distribution

    NASA Astrophysics Data System (ADS)

    Pîslea, Daniela; Boldea, Marius; Sala, Florin

    2013-10-01

    The laboratory analysis of the gluten content of wheat in relation to the doses of nitrogen, phosphorus and potassium used for fertilizing the soil reveals positive correlation between the two variables. The gluten content in wheat grains is an extremely important quality index in bread manufacturing. One of the farmers' objectives is to obtain high values of this index. The quality of bread manufacturing products is very sensitive to any changes in the percentage share of this indicator. The minimum limit of gluten accepted for bread manufacturing is 26%; even a small variation, of one percentage, of gluten, over this limit, changes the quality of the wheat yield, with considerable effects on the quality of bread. Therefore, farmers are interested in using crop technologies and especially fertilization in order to obtain wheat with high gluten content. Of the nutritive macronutrients, nitrogen plays a significant role in ensuring high gluten content. The definition domain of the measurements is (0;1). This ratio is not constant, but it has a tendency towards a certain medium value, depending on the chemical fertilizers, on fertilization. It follows that the statistic distribution which evaluates the phenomenon is the beta distribution.

  3. Genetic and epigenetic changes in somatic hybrid introgression lines between wheat and tall wheatgrass

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Broad phenotypic variations were induced in derivatives of an asymmetric somatic hybridization of bread wheat (Triticum aestivum) and tall wheatgrass (Thinopyrum ponticum Podp); however, how did these variations happened was unknown. We explored the nature of these variations by cytogenetic assays ...

  4. Photoperiod and vernalization effect on anthesis date in winter-sown spring wheat regions

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Accurate prediction of phenology is required to guide crop management decisions and to predict crop growth and yield. However, the relative importance of photoperiod and vernalization in predicting anthesis dates for spring bread and durum wheat (Triticum aestivum L. and T. durum Desf.) grown as a w...

  5. Using next generation sequencing for multiplexed trait-linked markers in wheat

    Technology Transfer Automated Retrieval System (TEKTRAN)

    With the advent of next generation sequencing (NGS) technologies, single nucleotide polymorphisms (SNPs) have become the major type of marker for genotyping in many crops. However, the availability of SNP markers for important traits of bread wheat (Triticum aestivum L.) that can be effectively used...

  6. Breeding and Characterization of Hexaploid Wheats with Nil Levels of Grain Polyphenol Oxidase

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Polyphenol oxidase (PPO) is a ubiquitous enzyme in plants, responsible for many browning reactions and reduction of food product quality. In common (bread) wheat, PPO occurs in the external layers of grain, often is carried into flour via milling, and can be responsible for the discoloration of whe...

  7. Protein and quality characterization of complete and partial near isogenic lines of waxy wheat

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The objective of this study was to evaluate protein composition and its effects on flour quality and physical dough test parameters using waxy wheat near-isogenic lines. Partial waxy (single and double nulls) and waxy (null at all three waxy loci, Wx-A1, Wx-B1, and Wx-D1) lines of N11 set (bread whe...

  8. In situ production and analysis of Weissella confusa dextran in wheat sourdough.

    PubMed

    Katina, Kati; Maina, Ndegwa Henry; Juvonen, Riikka; Flander, Laura; Johansson, Liisa; Virkki, Liisa; Tenkanen, Maija; Laitila, Arja

    2009-10-01

    Several lactic acid bacteria belonging to the genera Leuconostoc, Lactobacillus, and Weissella have been introduced to wheat sourdough baking for in situ production of exopolysaccharides. This is considered a novel method for improving the shelf-life, volume and nutritional value of bread without additives. However, in situ production of exopolysaccharides during sourdough fermentation is challenged by simultaneous acidification due to metabolic activities of the bacteria, which may significantly diminish the positive technological impact of exopolysaccharides. In this study, the growth, activity and in situ production of dextran by Weissella confusa VTT E-90392 in wheat sourdoughs were investigated. Furthermore, the influence of dextran-enriched sourdoughs, at the addition level of 43%, on the subsequent bread quality was established. W. confusa efficiently produced dextran from the added sucrose in wheat sourdough without strong acid production. A new specific enzyme-assisted method for in situ analysis of dextran in sourdoughs was developed. With this method, we could for the first time proof significant (11-16 g/kg DW) production of polymeric dextran in sourdoughs. Concomitant formation of shorter isomaltooligosaccharides by W. confusa was also detected. The produced dextran significantly increased the viscosity of the sourdoughs. Application of dextran-enriched sourdoughs in bread baking provided mildly acidic wheat bread with improved volume (up to 10%) and crumb softness (25-40%) during 6 days of storage. Hence, W. confusa is a promising new strain for efficient in situ production of dextrans and isomaltooligosaccharides in sourdoughs without strong acidification.

  9. Influence of instrument rigidity and specimen geometry on calculations of compressive strength properties of wheat endosperm

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Endosperm texture is one of the most important quality features in wheat that defines milling energy requirements and the suitability of flour or semolina for the various food products such as pan breads, crackers, cakes, and pastas. Rooted in low molecular weight proteins known as puroindolines a a...

  10. Home-Made Breads [and] Home-Baked Breads for Busy People.

    ERIC Educational Resources Information Center

    Kirk, John

    This packet contains two lesson plans for a class on making bread to be taught in an adult literacy program. Developed by a teacher who has taught the classes to 175 people, the lesson plans each contain complete directions for working with students while baking bread. One lesson plan is for experienced home bakers, and the other is a simpler…

  11. Exceptionally High Levels of Genetic Diversity in Wheat Curl Mite (Acari: Eriophyidae) Populations from Turkey.

    PubMed

    Szydło, W; Hein, G; Denizhan, E; Skoracka, A

    2015-08-01

    Recent research on the wheat curl mite species complex has revealed extensive genetic diversity that has distinguished several genetic lineages infesting bread wheat (Triticum aestivum L.) and other cereals worldwide. Turkey is the historical region of wheat and barley (Hordeum vulgare L.) domestication and diversification. The close relationship between these grasses and the wheat curl mite provoked the question of the genetic diversity of the wheat curl mite in this region. The scope of the study was to investigate genetic differentiation within the wheat curl mite species complex on grasses in Turkey. Twenty-one wheat curl mite populations from 16 grass species from nine genera (Agropyron sp., Aegilops sp., Bromus sp., Elymus sp., Eremopyrum sp., Hordeum sp., Poa sp., Secale sp., and Triticum sp.) were sampled in eastern and southeastern Turkey for genetic analyses. Two molecular markers were amplified: the cytochrome oxidase subunit I coding region of mtDNA (COI) and the D2 region of 28S rDNA. Phylogenetic analyses revealed high genetic variation of the wheat curl mite in Turkey, primarily on Bromus and Hordeum spp., and exceptionally high diversity of populations associated with bread wheat. Three wheat-infesting wheat curl mite lineages known to occur on other continents of the world, including North and South America, Australia and Europe, were found in Turkey, and at least two new genetic lineages were discovered. These regions of Turkey exhibit rich wheat curl mite diversity on native grass species. The possible implications for further studies on the wheat curl mite are discussed.

  12. Effects of Unfermented and Fermented Whole Grain Rye Crisp Breads Served as Part of a Standardized Breakfast, on Appetite and Postprandial Glucose and Insulin Responses: A Randomized Cross-over Trial

    PubMed Central

    Johansson, Daniel P; Lee, Isabella; Risérus, Ulf; Langton, Maud; Landberg, Rikard

    2015-01-01

    Background Whole grain rye products have been shown to increase satiety and elicit lower postprandial insulin response without a corresponding change in glucose response compared with soft refined wheat bread. The underlying mechanisms for these effects have not been fully determined The primary aim of the study was to investigate if whole grain rye crisp bread compared to refined wheat crisp bread, elected beneficial effects on appetite and postprandial insulin response, similarly as for other rye products. Methods In a randomized cross-over trial, 23 healthy volunteers, aged 27-70 years, BMI 18-31.4 kg/m2, were served a standardized breakfast with unfermented whole grain rye crisp bread (uRCB), fermented whole grain rye crisp bread (RCB) or refined wheat crisp bread (WCB), Appetite was measured using a visual analogue scale (VAS) until 4 h after breakfast. Postprandial glucose and insulin were measured at 0-230 min. Breads were chemically characterized including macronutrients, energy, dietary fiber components, and amino acid composition, and microstructure was characterized with light microscopy. Results Reported fullness was 16% higher (P<0.001), and hunger 11% and 12% lower (P<0.05) after ingestion of uRCB and RCB, respectively, compared with WCB. Postprandial glucose response did not differ significantly between treatments. Postprandial insulin was 10% lower (P<0.007) between 0-120 min but not significantly lower between 0-230 min for RCB compared with WCB. uRCB induced 13% (P<0.002) and 17% (P<0.001) lower postprandial insulin response between 0-230 min compared with RCB and WCB respectively. Conclusion Whole grain rye crisp bread induces higher satiety and lower insulin response compared with refined wheat crisp bread. Microstructural characteristics, dietary fiber content and composition are probable contributors to the increased satiety after ingestion of rye crisp breads. Higher insulin secretion after ingestion of RCB and WCB compared with uRCB may be

  13. The contribution of wheat to human diet and health.

    PubMed

    Shewry, Peter R; Hey, Sandra J

    2015-10-01

    Wheat is the most important staple crop in temperate zones and is in increasing demand in countries undergoing urbanization and industrialization. In addition to being a major source of starch and energy, wheat also provides substantial amounts of a number of components which are essential or beneficial for health, notably protein, vitamins (notably B vitamins), dietary fiber, and phytochemicals. Of these, wheat is a particularly important source of dietary fiber, with bread alone providing 20% of the daily intake in the UK, and well-established relationships between the consumption of cereal dietary fiber and reduced risk of cardio-vascular disease, type 2 diabetes, and forms of cancer (notably colo-rectal cancer). Wheat shows high variability in the contents and compositions of beneficial components, with some (including dietary fiber) showing high heritability. Hence, plant breeders should be able to select for enhanced health benefits in addition to increased crop yield.

  14. Metals in wheat flour; comparative study and safety control.

    PubMed

    Tejera, Raquel L; Luis, G; González-Weller, Dailos; Caballero, José M; Gutiérrez, Angel J; Rubio, Carmen; Hardisson, Arturo

    2013-01-01

    Cereal industry and its derived products have a big economic and social importance worldwide. Therefore, as wheat flour is a commodity for all bread and bakery industry, it is safety is of high nutrition and toxicological interest. In this investigation we intend to study and determine the content of twelve metals in 50 samples of wheat flour coming from a wheat flour industry. Macro elements sodium, potassium magnesium and calcium, micro elements manganese, iron, copper, zinc, chrome and nickel as well as toxic trace elements cadmium and lead have been analysed. The estimated diary intake of each metal and their contribution in percentage terms to the RDI (macro and micro elements) and to the PTWI (toxic elements) has been determined. Contribution of Cd and Pb to the PTWI was very low, a fact that shows safety in this wheat flour concerning toxic metals.

  15. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life.

    PubMed

    Axel, Claudia; Röcker, Bettina; Brosnan, Brid; Zannini, Emanuele; Furey, Ambrose; Coffey, Aidan; Arendt, Elke K

    2015-05-01

    The present study investigated the antifungal activity of Lactobacillus amylovorus DSM19280 as a starter culture for gluten-free quinoa sourdough bread under pilot-plant conditions to extend the microbial shelf life. Challenge tests against environmental moulds were conducted and a negative control with non-antifungal strain, L. amylovorus DSM20531(T), as well as a chemically acidified and a non-acidified control were included. Organic acid production, antifungal metabolites, carbohydrates changes during fermentation and bread quality were compared to wheat counterparts. The application of quinoa sourdough fermented with the antifungal L. amylovorus DSM19280 extended the mould free shelf life by 4 days compared to the non-acidified control. No significant difference in lactic acid production was found between the lactobacilli strains. HPLC-UV/DAD was used to quantify antifungal compounds. The concentration of 4-hydroxyphenyllactic acid, phloretic acid, 3-phenyllactic acid and hydroferulic acid were significantly higher (P < 0.01) in the quinoa sourdough fermented with the antifungal L. amylovorus DSM19280 when compared to the non-antifungal strain, thus indicating their contribution to the antifungal activity. Evaluation of bread characteristics such as specific volume or crumb hardness, revealed that the addition of L. amylovorus fermented sourdough also improved bread quality. In conclusion, the combination of quinoa flour fermented with the antifungal L. amylovorus DSM19280 serves a great potential biopreservative ingredient to produce gluten-free breads with an improved nutritional value, better bread qual