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Background and Objectives: This study explored the impact of nitrogen (N) application on yield and breadmaking as well as arabinoxylan (AX) content of wheat varieties Zhongmai 578 and Jimai 22 across varied environments, aiming to optimize N levels for improved outcomes. Findings: Significant N effects were observed on yield, flour properties, and breadmaking quality traits. Both varieties displayed high yield potential and stability, with Zhongmai 578 excelling in thousand kernel weight and Jimai 22 in spike number. Optimal N rates varied by location, with some achieving peak yields at reduced N levels. Processing traits like dough properties and bread‐making quality were influenced by E × N interactions. Arabinoxylans profiles was not affected by different N input. Conclusions: Customizing N applications to specific environment is critical for maximizing wheat yield potential and quality. Environmental considerations are integral for achieving desired processing traits and yield, highlighting the need for tailored N strategies in wheat cultivation. Significance and Novelty: This study emphasizes the importance of site‐specific optimization of N levels for enhanced yield and processing quality. It offers novel insights into site‐specific N management, showcasing its relevance in modern agricultural practices for sustainable crop production. [ABSTRACT FROM AUTHOR]

Arabinoxylans (AX) are major polymers of wheat grain cell walls and affect the end-use properties and nutritional quality. Total (TOT-AX), water-unextractable (WU-AX), and water-extractable (WE-AX) AX contents were determined in grain of 240 recombinant inbred wheat lines (RILs), derived from the cross PH82-2/Neixiang 188. A total of 195 SSR and STS markers were used to construct a genetic map and to detect quantitative trait loci (QTL). Wide ranges of variation in TOT-AX, WU-AX, and WE-AX contents were observed among the RILs, with line effects contributing the largest phenotypic variation. Broad sense heritabilities ( h) were 0.50, 0.38 and 0.71, respectively. Inclusive composite interval mapping (ICIM) identified four additive QTL for TOT-AX content on chromosomes 1B, 1D, 3B and 5B, explaining 3.7-14.6 % of the phenotypic variance (PV), among which two were involved in significant additive × season interactions, contributing 0.5-2.4 % of the PV. Two additive QTL for WU-AX content were identified on chromosomes 1B and 1D, accounting for 6.4 and 8.6 % of the PV, respectively; both were involved in significant additive × season interactions, contributing 0.6-1.4 % of the PV. Nine additive QTL for WE-AX content were identified on chromosomes 1A, 1B, 2B, 3B, 5A, 5B, 6B, 7A and 7B, explaining 3.8-15.2 % of the PV, and three of them were involved in significant additive × season interactions, contributing 0.5-2.1 % of the PV. Two pairs of epistatic QTL, with significant epistatic × season interactions, were identified for TOT-AX and WU-AX contents, contributing 16.6 and 18.6 % of the PV, respectively. The QTL identified on chromosomes 1B (associated with rye secalin marker sec1), 5A, 5B and 7A showed stable effects on WE-AX content across seasons. [ABSTRACT FROM AUTHOR]

Abstract: High-performance liquid chromatography (HPLC) was used to determine the distribution of phenolic acids in wheat flours produced from five milling extraction rates ranging from 60% to 100% in four cultivars sown in two locations in the 2008–2009 season. Considerable variation was observed in free and bound phenolic acids, and their components in flours with different extraction rates. Most phenolic acids, including the component ferulic, were present in the bound form (94.0%). Ferulic (51.0%) was the predominant phenolic acid in wheat grain, and caffeic (22.8%) and p-coumaric (17.6%) acids were abundant. The phenolic acids and their components were all significantly influenced by effects of cultivar, milling, location, and cultivar × milling interaction, with milling effect being the predominant. The proportions of phenolic compounds varied considerably among milling extractions and cultivars, and their levels depended on both initial grain concentrations and on selection of milling extraction that was incorporated into the final product. The grain phenolic acid concentrations determined ranged from 54 μg g−1 in flour produced at 60% extraction rate to 695 μg g−1 in flour produced at 100% extraction rate, indicating their higher concentrations in bran associated with cell wall materials. Therefore, wholemeal wheat products maximize health benefits and are strongly recommended for use in food processing. [Copyright &y& Elsevier]

Abstract: Malnutrition related to micronutrient deficiency can create immense economic and societal problems. The objective of this study was to quantify the mineral element concentration distribution in milled fractions, using 43 common wheat (Triticum aestivum L.) cultivars sown in Jinan, China during the 2005–2006 crop season. All 43 cultivars had low Fe (average 28.2mgKg−1) and Zn (28.6mgKg−1) concentrations, and wide ranges of variation for mineral element concentrations. Highly significant effects among milling fractions and cultivars on all traits were observed, with fraction effect being the larger. There was an uneven distribution of mineral element concentrations in wheat grain. Shorts and bran fractions had the highest mineral element concentrations, whereas flours from break and reduction had low concentrations. Compared with those in the central endosperm, the concentration of inorganic phosphorus (Pi) decreased the most with decreasing flour yield, whereas the concentration of phytic acid P (PAP), phytase activity, and Ca decreased the least. Pi was the most concentrated element in the aleurone, whereas PAP, phytase activity, and Ca were the least, compared to those in the central endosperm. Milling technique through adjusting flour yield can be used to improve the element composition of flour. [Copyright &y& Elsevier]

Abstract: Phenolic acid concentrations were determined in 37 Chinese commercial winter wheat cultivars grown at a single site over two seasons, and fractions comprising free and bound types were analyzed using HPLC with measurements of individual phenolic acids in each fraction. Most of the parameters were significantly influenced by cultivar, season, and their interaction effects, with cultivar variance being predominant. Wide ranges of concentration among the 37 cultivars were observed. The average concentration of bound type was 661 μg g−1 of dm, making up 97.5% of the phenolic acid determined with ferulic accounting for 70.7% of it, while free type made up only 2.5% of the phenolic acid determined with syringic accounting for 44.7% of it. Bound type was the predominant source to the grain phenolic acid concentrations determined. There were highly significant and positive correlations between bound ferulic concentration and total bound phenolic acid concentration, and between free syringic concentration and total free phenolic acid concentration. Cultivars Liangxing 66 and Zhongmai 895 were stable in concentration of components of phenolic acids across seasons, with high values of free and bound phenolic acids indicating they could be selected as parents in wheat breeding for health beneficial phenolic acid. [Copyright &y& Elsevier]

Abstract: Low-molecular-weight glutenin subunits (LMW-GS) play a key role in determining the processing quality of the end-use products of common wheat. The objectives of this study were to identify genes at Glu-A3 locus, develop the STS markers, and establish multiplex PCR with the STS markers for Glu-A3 alleles. Gene-specific PCR primers were designed to amplify six near-isogenic lines (NILs) and Glenlea with different Glu-A3 alleles (a, b, c, d, e, f and g) defined by the protein electrophoretic mobility. Three Glu-A3 genes with complete coding sequence were cloned, designated as GluA3-1, GluA3-2 and GluA3-3, respectively. Seven dominant allele-specific STS (sequence tagged sites) markers were designed based on the SNPs (single nucleotide polymorphisms) among different allelic variants for the discrimination of the Glu-A3 protein alleles a, b, c, d, e, f and g. Four multiplex PCRs were established including Glu-A3b + Glu-A3f, Glu-A3d + Glu-A3f, Glu-A3d + Glu-A3g, and Glu-A3b + Glu-A3e. These markers and multiplex-PCR systems were validated on 141 CIMMYT wheat varieties and advanced lines with different Glu-A3 alleles, confirming that they can be efficiently used in marker-assisted breeding. [Copyright &y& Elsevier]

Abstract: Understanding the effects of different alleles at the puroindoline b (Pinb) locus on processing quality will provide crucial information for quality improvement. Seven near-isogenic lines (NILs) planted at two locations in the 2008 cropping season were used to determine the effect of puroindoline b alleles on milling performance and Chinese raw white noodle (CRWN) quality. The Pina-D1b/Pinb-D1a genotype possessed significantly higher values in grain hardness, protein content and starch damage than other genotypes, whereas the Pina-D1a/Pinb-D1d genotype had the lowest grain hardness and starch damage, with higher break flour yield, and less reduction flour yield, higher flour colour L*, and lower flour colour b*, than other genotypes. Farinograph parameters, except for water absorption, were not significantly affected by variation of puroindoline b alleles. Pina-D1a/Pinb-D1e had the highest peak viscosity, whereas the lowest value was observed in a Pina-D1b/Pinb-D1a genotype. For CRWN quality, higher noodle viscoelasticity was obtained in the genotype Pina-D1a/Pinb-D1e and Pina-D1a/Pinb-D1g, whereas Pina-D1a/Pinb-D1d had a lower smoothness score. Genotypes with Pina-D1a/Pinb-D1e and Pina-D1a/Pinb-D1g produced the best total noodle score. It was concluded that genotype Pina-D1a/Pinb-D1d had better milling qualities, whereas Pina-D1a/Pinb-D1e and Pina-D1a/Pinb-D1g had slightly superior CRWN qualities in comparison with other genotypes. [Copyright &y& Elsevier]