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Much recent researches have demonstrated that the quality of freshly-harvested wheat could be improved during postharvest maturation by determinating the rheological properties. However, this process is time-consuming and complex. This study aimed to provide a rapid and convenient method for predicting wheat quality during postharvest maturation by use of GlutoPeak device. Farinograph and Extensograph were used to determine the rheological properties of four wheat samples (WT1, WT2, WT3, WT4) stored under different conditions (WT1: 15 °C, 50% RH; WT2: 20 °C 65% RH; WT3: 28 °C 75% RH; WT4: 35 °C 85% RH) for a total of 10 weeks, and GlutoPeak test was used to determine the gluten aggregation properties of the four samples. Correlation analysis was also conducted between the rheological properties and the gluten aggregation properties. Results of rheological properties showed that all Extensographic properties (dough extensibility, resistance, maximum resistance and area) of the four samples increased along with the storage time, and the Farinographic properties (water absorption, dough development time, dough stability time, and farinograph quality number (FQN)) had the same tendency, indicating that the rheological properties were improved considerably with storage time extending. The GlutoPeak curves revealed that Peak Maximum Time (PMT), Brabender Equivalents Maximum (BEM) and Energy to Maximum Torque (EnMT) of wheat flour of the four samples varied greatly, particularly the PMT and EnMT of the samples WT3 and WT4 increased remarkably. Results of correlation analysis showed that EnMT had significant correlation with water absorption and area (P

A low carbohydrate and high fat (LCHF) flour was developed by combining almond flour, desiccated coconut flour, defatted soya flour, dry gluten powder, psyllium husk and skimmed milk powder. Determination of rheological, bread making, nutritional, and staling characteristics of LCHF flour in comparison with wheat flour (WF) was studied. The results showed that LCHF flour had lower amylograph pasting temperature (31.6 °C), peak viscosity (200 BU), farinograph dough stability (0.8 min), and bread volume (315 ml) compared to WF (61.0 °C; 782 BU; 8.7 min; and 525 ml) respectively. The use of additive mixes such as fungal alpha-amylase, sodium stearoyl-2-lactylate and xanthan gum, improved the volume and texture of the LCHF bread. Scanning electron microscope images showed little or no presence of starch granules in LCHF dough and bread. Differential scanning calorimetry studies indicated that, during storage (1–5 days), the enthalpy for gelatinization of endotherm starch increased (0.71–3.40 j/g) in WF bread, however, in LCHF bread this increase was lesser (0.53 to 2.2 j/g) indicating slower staling rate in LCHF bread. The LCHF bread showed lower carbohydrate (13.7%), in-vitro starch digestibility (17.3%) and staling rate, higher protein (22.51%), fat (11.01%), and medium-chain fatty acids than WF bread (51.9%; 38.2%; 12.57%; 3.78%) respectively. The results showed that the developed product would be beneficial for people suffering from diabetics and obesity.

The impact of cottonii (COT, Kappaphycus alvarezii) and spinosum (SPI, Eucheuma denticulatum) flour (1–10% w/w) on rheological properties of wheat (WHE) and quality of bread was investigated. Wheat-COT and WHE-SPI had higher water absorption capacities, dough development times, dough stabilities and farinograph quality numbers than WHE dough. Extensograms of composite dough were largely similar to those of WHE at the same incubation times. Dough energy decreased whereas elasticity ratio (ratio of maximum resistance to extensibility) increased when incubation time was increased from 45 to 135 min. Wheat-COT and WHE-SPI had lower pasting temperatures but higher peak, final, breakdown and setback viscosities than WHE flour. Specific volume of bread containing COT (5% w/w) or SPI (7.5% w/w) was not different (p > 0.05) from that of WHE bread. Crumb texture properties of these composite breads were also largely similar to those of WHE bread. The physical properties of WHE dough and bread were influenced by gluten, whereas those of WHE-COT and WHE-SPI were influenced by gluten in addition to κ-carrageenan in COT and ι-carrageenan in SPI. Protein, ash and dietary fibre contents increased (p

The aim of the study was to estimate the technological value and chemical composition of new common wheat cultivars. The experimental material consisted of grain and flour obtained from 5 cultivars of common wheat, registered in 2017-2019, donated by Plant Breeding Strzelce - IHAR Group Ltd., Co., and harvested in years 2017-2018. The physical characteristics of the grain were determined: milling yield, falling number, gluten content, Zeleny sedimentation index as well as farinograph analysis and laboratory baking were performed. Furthermore, the content of grain nutrients and dietary fiber was determined. Significant differences between cultivars in terms of technological parameters and chemical composition have been demonstrated. The protein content in the grain was in the range of 13.3-15.2%, and the amount of gluten in the range of 28.6-36.8%. The cultivars were characterized by low alpha-amylase activity with an average falling number value 331s. The average water absorption of flour was 62.1%, and the volume of obtained bread was in the range 318-381cm3. The bread of best quality was obtained from the Wilejka cultivar, that was also the richest source of protein. The average dietary fiber content from two years of research was 10.8%, including 7.7% of non-starch polysaccharides (NSP), of which 5.8% of the insoluble fraction (I-NSP) and 1.9% of the soluble fraction (S-NSP). The richest source of dietary fiber was the spring wheat Alibi. The tested cultivars were characterized by high technological value and very good chemical composition and can be recommended for use in the food industry.

Breadmaking quality of wheat flour (Triticum aestivum L.) depends not only on the genotype but also on the availability of nitrogen, and wheat protein composition is important for understanding the biochemical basis of wheat quality. The objective of this study was to evaluate the effect of nitrogen availability on flour protein fractions, to analyze their distribution and relationship with bakery quality. We worked with ACA 315 cultivar, where different application rates and timing of nitrogen nutrition were tested. Flour protein fraction composition was quantified following two protocols. Nitrogen application affected glutenin concentration and protein fraction composition favoring polymeric proteins and increasing polymeric/monomeric proteins ratio, however, increase of flour polymeric proteins did not resulted in improved rheological properties. The nitrogen added in this experiment in the differen experiments was not enough to obtain good quality bakery flours. Low protein values were obtained in grain, low gluten concentration and the dough had low W value and high P/L, being very tenacious and no very extensible. Due to low grain protein concentration farinograph parameters could not be interpreted since, under these conditions they are overestimated. These results show that not only genotypic genetic information, should be considered, also gene expression regulation in response to environmental factors, such as nitrogen availability. Therefore, genotype should continue to be studied, both at the level of variation allelic individual and in combination of different alleles of grain reserve proteins. It is also necessary to incorporate in future studies amount and timing of nitrogen application and other nutrients, such us S, in order to obtain better quality bakery flours in La Pampa province.

The study aimed to evaluate the physicochemical and rheological properties of flour samples for six commercial Egyptian bread wheat (two commercial varieties namely Giza-168 and Gemmeiza-11, and four promising lines namely L84, L148, M10, and M34). The sample of M10 which induced/mutated by gamma radiation at dose 350 Gy, showed the best physicochemical and rheological properties, i.e., ash, protein, wet gluten, gluten index, falling number, extraction percentage, and Zeleny value were 0.63, 14.1 %, 36.4 %, 87%, 567 sec., 83.8% and 58 %, respectively. The farinograph parameters water absorption (65.8%), dough development time (11 min) and dough stability (10.8 min) were significantly (P < 0.05) higher in M10 compared to all other samples under study. Furthermore, alveograph parameters showed the highest tenacity (142 mm), dough extensibility (107 mm) and dough deformation energy (499 10-4J). Thus, the promising sample induced via gamma radiation (M10) was the best for parameters in bread making.

Flat bread is a popular staple food consumed in India prepared from whole wheat. This research is an attempt to add peanut (Arachis hypogaea) flour (10–40%) prepared by processing the peanut meal in wheat flour to enhance bioactive constituents, textural and nutritional properties of the resultant flat bread. Stickiness and spreadability of dough was slightly increased with increasing levels of peanut flour (PF). Flat bread substituted with PF exhibited significantly higher total phenolic content and total flavonoid content, antioxidant activities by scavenging DPPH and ABTS free radicals than control. Farinograph, textural and sensory assessment of flat bread, recommended substitution of 30% PF. Flat bread prepared from this level of PF had superior protein (22.89%), ash (9.34%), fat (3.52%) and mineral content. An enhanced in vitro protein digestibility (85.73%), higher dietary fiber content (8.60%) and lower glycemic index (42.39) were recorded as compared to that of control flat bread. The microstructure of flat bread containing 30% PF showed disrupted gluten matrix with protein aggregates whereas in case of control flat bread aggregates of starch granules overlapping one another were observed. The X-ray diffraction spectra showed V-type polymorphism with one diffraction peak at 2θ = 20.1°, displaying a lower degree of crystallinity.

The purpose of this study was to investigate the effects of reconstituted whole wheat flour (WWF) particle size on flour characteristics and northern-type steamed bread (NTSB) quality. In this study, hard white (HW), hard red winter (HRW), and hard red spring (HRS) wheat classes, and four different bran particle size distributions [D(50) values of 53 μm, 74 μm, 105 μm, and 125 μm] were blended at a ratio of 85% refined flour + 15% bran to create reconstituted WWF and make reconstituted WWF NTSB. Farinograph water absorption and water solvent retention capacity (SRC) increased as bran particle size decreased. Flour and dough strength tests such as lactic acid SRC and Farinograph and Mixolab development time and stability did not show any clear trends with bran particle size. HRW WWF tended to be the exception as Farinograph development time and stability generally increased as particle size increased. Resistance to extension increased as bran particle size decreased for HRW WWF and increased as particle size increased for HW and HRS. These differences in WWF dough rheology trends were likely due to differences in gluten characteristics between the classes. The results showed that larger particle sizes (105 μm and 125 μm) were more conducive to achieving desirable whole wheat NTSB specific volume, color, and texture.

Fusarium head blight (FHB) is one of the major threats for wheat production worldwide. It reduces yield, quality, and feeding value of wheat grains. In addition, mycotoxins produced by Fusarium pathogens can have a negative effect on livestock and human health. The aim of this study was to assess changes in technological quality traits and end-use quality of winter wheat varieties after artificial inoculation with Fusarium spp. over three years. Differences in dough development duration and extensibility were measured as the means of relative reductions due to different environments and varieties’ characteristics. Differences in dough softening during kneading were determined as the means of relative increases due to FHB inoculation. In addition, dough had reduced strength, was stickier, and therefore was more difficult to handle, due to a decrease of the average energy value and resistance to extension in FHB-inoculated wheat, compared to naturally infected plants. Dough development time, stability, and resistance usually varied in a similar way, with FHB-resistant varieties showing a good response to FHB inoculation and maintaining good quality. Increasing the level of Fusarium spp. contamination in more FHB-susceptible wheat varieties worsened their technological quality, primarily, the sedimentation value and the gluten index, and hence had a negative effect on the rheological properties.

The objectives of this study were to investigate soft wheat quality traits with fertilizer management practice in southern region of the Huaihe river in Jiangsu province, and to suggest quality selection parameters in soft wheat breeding. Fifteen high quality soft wheat varieties or advanced lines were grown at three environments with the combination of location and year. High-molecular-weight glutenin subunits (HWM-GS) of tested genotypes were identified. Kernel hardness, grain and flour protein content, wet gluten content, ash content, Zeleny sedimentation value, parameters of farinograph, mixograph, and rapid viscocity analysis (RVA), solvent retention capacity (SRC), gluten protein quantification, and cookie quality were investigated. No sample met the national soft wheat quality standard (GB/T 17320-2013, GB/T 17893-1999) for protein content, wet gluten content, and farinograph stability, few samples met the standard for sedimentation value, and all samples exceeded the standard for kernel hardness and farinograph absorption. Kernel hardness, ash content, and RVA parameters were not significantly associated with cookie quality parameters. Zeleny sedimentation value, absorption and stability of farinograph, peak time and right of peak slope of mixograph, water SRC, sodium carbonate SRC, lactic acid SRC, glutenin/gliadin ratio, unextractable polymeric protein (UPP), and %UPP were significantly correlated with cookie diameter, with r = –0.657, –0.601, –0.617, –0.659, –0.676, –0.857, –0.726, –0.616, –0.546, –0.541, and –0.637, respectively ( r ≤ –0.520, P r ≤ –0.652, P

Physiochemical and rheological properties of local wheat cultivars were studied to determine and develop their relationship to baking quality of white layer cake. The investigation carried out via studying four different wheat cultivars (Adana, Sham 6, Tamooz 2, and Slemani 2), and comparing to a locally produced flour (from Sulaimani Cereal Milling Company) as control. According to physical parameters, the highest value were obtained by Slemani 2, and in terms of falling number control also recorded the highest. In regards to chemical composition (such as; Protein, Fat, Ash, and Moisture) the greatest values were reported by (Tamooz 2, Sham 6, Adana, and Slemani 2) respectively. Nevertheless, rheological characteristics for farinograph in terms of (water absorption, developing time, stability, and tolerance mixing index), the highest values were achieved by (Tamooz 2, Adana, Control, and Sham 6), respectively. While for amylograph characteristics the highest values were recorded in Slemani 2, and Control in terms of (pasting temperature, and peak viscosity) respectively. The gluten yield parameters tested for gluten index, and dry gluten in which the results obtained for Control, and Sham 6 were the greatest. For physical characteristics of the white layer cake the Control achieved the highest value for volume index, symmetry index, and specific volume. Finally, the Control and Adana have scored the highest values for sensory evaluation. In general, the best white layer cake quality was obtained from the Control, Adana, and Sham 6, hence the protein quality and quantity have great influence on the end product.

The grain industry occupies an important position domestically and globally as it has a major role in the daily diet of all individuals. Therefore,this study aimed to improve and change rheological properteies of wheat flour (type Sakha 94) using some enzymes as well as investigate the effect of adding these enzymes on making of balady bread with sensory evaluation of final product.The results of this study showed crude protein content was 12.98 and 11.98% for Egyptian wheat (Sakha 94) and wheat flour (72% ext.), respectively. Also, the results showed that the whole wheat grain and wheat flour contain 27.2 and 30.4% wet gluten, respectively. Gluten index recorded 73.32 and 84.6%. Also, results showed increasing dry gluten in wheat flour to be 12.6%. The rheological tests is carried out using the farinograph, extensograph, mixolab and alveograph. All characteristics were improved especially with the blend coded (X1) which consists of 10 ppm glucose oxidase and 3 ppm α-amylase, whereas the dough giving the highest value of stability andresistance after adding this enzymes. The results of sensory evaluation of balady bread indicated that this mixture was the best addition used. Thus, It could be concluded that the addition of enzymes remained as good Organoleptic attributes for balady bread with the third day as well as fifth day compared with control sample and all treatments.

In the production technology of bakery products for the enrichment of products useful for the human body substances use a number of components. Many of them significantly increase the nutritional and consumer value of bread. An important area of research should be the identification of optimal ratios of wheat flour with other components to obtain products with increased antioxidant activity. Studies have been conducted with the aim of determining the rational composition of a mixture of wheat flour of the highest grade and flour made from grain of naked pigmented barley of the variety Granal 32, which has increased antioxidant activity, for use in the production of bread. For research used options with the addition of wheat flour of the highest grade barley in the amount of 10, 20, 30, 40%. The results showed that in flour mixtures as the barley flour component increased, the gluten content decreased. The quality of gluten was characterized by a tendency to increase elasticity. In mixtures with the maximum content of barley flour (30 and 40%), the protein content is reduced relative to the control and the previous variants. The strength of the flour decreased, starting with the variant with the amount of barley flour of 20%. The tendency to decrease in the values ??of indicators in the variants with the barley flour component was also observed when evaluating the physical properties of dough on the farinograph. The quality number of the farinograph decreased in the variant with the inclusion of 10% barley flour by 35, and in the subsequent ones - by 56–67. The volume of bread and the total bakery grade were less reduced in the variant with the addition of barley flour in the amount of 10%. Indicators of moisture and acidity of bread in this embodiment were slightly different from those of the control (without the addition of barley flour). The variant with the addition to wheat flour of the highest grade of 10% wholemeal flour from grain of naked pigmented barley of variety Granal 32 is recommended for use in breadmaking with the aim of enriching wheat flour with highly nourishing barley flour with enhanced antioxidant activity.

To study possible effects of the three near isogenic lines (NILs) carrying genes, Sr26, Lr19 and Yr10, a collection of BC2F6 lines containing each of the genes singly were grown in a randomized complete block design with two replications (plot size 7.2 m2) for two successive years in the same location. Data were collected on grain yield and 20 flour quality traits and were statistically compared (SPSS version) to understand the effect of the transferred segment on these traits, if any. Thousand kernel weight of the lines carrying Sr26 and Yr10 was reduced significantly while that for the line carrying Lr19 increased significantly. Sr26 NIL had grain yield decrease by 12.5% while the other two were on par with the recurrent parent (RP). Protein content, gluten index, sedimentation value, solvent retention capacities were also decreased significantly in Sr26 NIL. Dough development time and dough stability of the three NILs increased significantly but it was the highest for the line carrying Lr19. Sr26 NIL, showed a drop in farinograph quality number due to higher degree of softening as compared to RP. Lr19 NIL did not differ in flour colour from RP and no yellowness of flour was observed. Generally Lr19 and Yr10 carrying lines are without any detrimental effects on yield and quality. Sr26 appears to be carrying linkage drag as it showed an adverse effect on yield and quality. Screening thousands of backcrossed plants with molecular markers in the vicinity of Sr26 may help recover some with RP genome and overcome the adverse effects associated with this introgression.

The elasticity of wheat dough is mainly determined by high-molecular-weight glutenin subunits (HMW-GSs) encoded byGlu-1loci. In this study, we performed the first comprehensive study on the effects ofGlu-B1i-encoded 1Bx17 and 1By18 subunits on dough rheological properties and breadmaking quality by using a pair ofGlu-B1near-isogenic lines (NILs) ZM-NIL1 and ZM-NIL2. Comparative analysis of basic quality parameters, rapid visco analyzer (RVA) and farinograph parameters, and C-cell and loaf parameters showed that ZM-NIL2 containingGlu-B1i-encoded 1Bx17 and 1By18 subunits had better dough rheological properties and breadmaking quality than ZM-NIL1 carryingGlu-B1c-encoded 1Bx7 and 1By9 subunits, including significantly increased protein and gluten content, development time and stability, and loaf volume and score. Particularly, 1Bx17 and 1By18 subunits could significantly enhance bread texture, including significant increase in slice brightness, slice area, circumference, cell contrast, cell extension, and cell quantity. These results demonstrate that 1Bx17 and 1By18 subunits have a significant contribution to dough rheological properties and breadmaking quality.

The aim of this work was to test the potential of Mixolab II in the baking quality prediction of five Triticum spelta L. cultivars grown during growing periods with different climate conditions. Spelt cultivars varied in flour and dough properties examined by indirect baking qualm- indicators (wet gluten content. Falling number. Zelenv sedimentation, farinograph rheological properties, Mixolab parameters) and direct baking test, strong effect of climatic conditions was determined. Results showed significant differences in protein and starch – amylase part of Mixolab II curve, indicating the genotype and climatic effect. Spelt cultivars were characterised by high protein weakening (C2=0.32 Nm), speed of protein network weakening at the level of α= −0.07 Nm min⁻¹, starch gelatinisation (C3=1.61 Nm), amylolytic activity (C4=1.35 Nm), and starch retrogradation (C5=1.98 Nm). Significant correlations between indirect baking properties, farinograph and Mixolab II parameters, and direct baking test were found. Slope a of Mixolab curve was a promising parameter in estimation of direct baking parameter – specific bread volume, together with indirect indicator – Zeleny sedimentation.

The aim of the study was to determine the influence of wheat bran dietary fiber on wheat flour dough rheological properties. In this paper, wheat bran dietary fiber (WBDF) with different levels (0, 3%, 6%, 9%, 12%) were added to wheat flour and the characterization of dough rheological properties was conducted by rapid visco-analyzer, farinograph, as well as rotational rheometer. The results from pasting properties showed a gradual reduction in peak viscosity, trough viscosity, final viscosity and setback with increasing WBDF content. At high WBDF concentration, the significant increase of water absorption, formation time as well as weakening degree implied the harder formation of gluten network structure and the competition for water between gluten and WBDF particles. Such conclusion was in line with the findings from dynamic rheology tests, in which the doughs containing WBDF were more sensitive to strain regardless of their rigid and stiff texture. This study revealed vulnerable dough structure induced by WBDF, as well as the strengthened elastic property, elaborating the harmful effects of WBDF on the rheological properties of doughs. Keywords: Wheat bran dietary fiber, Wheat dough, Rheological properties, Viscoelasticity

In this study, we successfully expressed the active 1Ay subunit of Triticum urartu in barley by Agrobacterium-mediated transformation with a transformation efficiency of 19.9%. The results of SDS-PAGE revealed that the expressed proteins of 1Ay subunit were present at some grains of each of 46 original T0 plants, showing identical mobility to those of positive standards of T. urartu grain protein and bacteria expressional proteins. In the T2 generation, three homozygous lines, 2-28, 3-11, and 5-6, were identified. The results of scanning electron microscopy showed an increased amount of protein bodies in these transgenic lines. The main effects in the expression of the 1Ay subunits was a considerable increase in the glutenin content, but a decrease in the contents of gliadins while there were no effects in the contents of albumin, globulin and the total protein. We found that the gluten could not be washed out from the flour obtained from transgenic barley lines when using a Gluten index analyzer and a Farinograph indicating that the transgenic barley lines could not form dough. The lack of x-type HMW-GS and the reduction in number of subunit were inferred as the possible reasons for the inability to form gluten polymer.

Partially defatted coconut flour (PDCF) as a source of medium chain fatty acids was selected to replace fat in rusk formulation. Effect of replacement of wheat flour with PDCF (10%, 20% and 30%) on quality characteristics of rusk was studied. Increasing PDCF from 0% to 30% decreased farinograph water absorption, amylograph peak viscosity and overall quality score (52.5 to 19.5) of rusk. Use of additive mix, AM (4% dry gluten powder + 0.002% fungal α‐amylase) to 20% PDCF, increased the farinograph dough stability, strength of the paste during heating and overall quality score (39.5 to 50.5). The rusk with 20% PDCF + AM was stable up to 30 days, had 1.6, 5.5 times higher protein and dietary fibre contents as compared to control rusk respectively. The fat in the rusk had zero trans fatty acids and contained 66.2% medium chain fatty acids with lauric acid as a major fatty acid.

The present research sought to experiment the effect of additives such as dry gluten powder (DGP), fungal α-amylase (FAA), sodium stearoyl-2-lactylate (SSL) and their combination (GAS) on the rheological and nutritional profile of bread. The incorporation of varied percentage (0–20%) of stenostylis stenocarpa flour (ssF) into WF(Wheat Flour) was optimized at 15%. The results showed that the incorporation of 15% ssF decreased the farinograph dough stability and extensograph resistance to extension. There was protein matrix disruption in 15% ssF dough contrary to 15% ssF + GAS dough as shown in scanning electron micrograph (SEM). However, the addition of GAS to 15% ssF produced bread with an improved quality score that competed favourably with control bread. The organoleptic evaluation revealed an overall quality score of 52.5, 40 and 49% for control, 15% ssF and 15% ssF + GAS bread respectively. Furthermore, 15% ssF + GAS revealed a higher value of ash, protein, dietary fibre, total phenol contents and IC(50) of DPPH radical scavenging activity in comparison to control bread. Hence, the present study showed that partial replacement of WF with 15% ssF + GAS has a positive effect on the overall sensorial acceptability and nutritional value of bread. GRAPHICAL ABSTRACT

In the general framework of a program to improve the local production of common wheat by the Lebanese State, we have characterized the rheology of different bread wheat cultivars selected for their adaptation to semi-arid weather conditions. After a biochemical characterization [i.e. synthesis and accumulation of the major constituents of the grains (mainly storage proteins and starch)] of the plant material selected in a previous work, the main technological behavior of the flour that resulted from these grains and associated with bread-making properties was evaluated in the present study. Despite the selection of the plant material used in this study, the results demonstrate that environmental conditions inducing limitations in reserve accumulation [i.e. high gliadin content, very high level of polymerization/aggregation of polymeric prolamins, significant increase in the amylopectin/amylose ratio, modifications in the distribution of starch granules (A-type vs. B-type)] during grain filling affected the rheological behavior. The studied flours showed high wet and dry gluten contents, high Zeleny values, and a low gluten index value. They also showed high extensibility on the alveograph and extensograph and elevated dough strength on the farinograph, as well as great water absorption. Furthermore, flours of the studied cultivars did not express their optimal rheological potential in spite of their favorable glutenin subunit composition.

A near-isogenic line (NIL) of the Indian wheat variety HD2733, carrying an introgressed Lr24/Sr24 genomic region was used for studying the effect of this introgression on quality traits. Data on the grain yield and 21 quality traits were recorded in this NIL and its recurrent parent (RP), both of which were grown in a randomized block design for two consecutive years. The statistical analysis revealed that grain yield was on par between the NIL and the RP. The NIL and its RP were both hard grained but the NIL showed a grain hardness index reduced by 9.7%. However, quality traits such as grain weight, protein content, sedimentation value, gluten traits, and solvent retention capacity were significantly higher in the NIL. The NIL also showed an increase in dough stability, a lower degree of softening and a higher farinograph quality number. These results indicated that the NIL could be utilized for hard grain, high protein and strong gluten-based products. An overall improvement in the quality of the NIL over its recurrent parent and without any yield penalty suggests that the Lr24/Sr24 genomic region could be gainfully utilized in wheat breeding for improving the industrial quality of wheat without jeopardising grain yield. The authors suggest that the improved quality of the NIL may be due to the genomic segment carried along with the Lr24/Sr24 genes.

Dry whey enriched with magnesium and manganese (DW) that contains protein in the amount of 13 %, and a whey protein concentrate (WPC) with a protein content of 65 %, have been chosen as functional bases in the production of complex baking improvers with a targeted effect. When developing a composition of the complex improver, the rational dosage of DW is 2 % by weight of flour, and that of WPC – 3 % by weight of flour. Adding DW and WPC during the kneading of wheat flour dough predetermines a decrease in its gluten content, by 4 % and 6.1 %, respectively, after 20 minutes of the dough rest, and by 7.5 and 10.7 % after two hours of the dough fermentation. This is due to the introduction of lactic acid with milk processing products, which peptizes proteins resulting in that the gluten proteins are partially converted into water-soluble ones. If DW and WPC are included in the dough formulation, there is an increase in the total amount of proteins in it, as well as a change in their fractional composition: the mass fraction of water-soluble and intermediate fractions of proteins increases while the amount of gluten proteins decreases. That confirms a decrease in the amount of gluten washed out from the dough with the addition of DW and WPC. Increasing the mass fraction of water-soluble proteins contributes to the intensification of the fermentation process through the additional nutrition of microflora with nitrogenous substances and an increase in the content of free water in the dough, which predetermines its thinning. It was established that despite the high water absorption capacity of DW and WPC, the water-absorbing ability of the dough that contains them decreases compared to control by 8.4 and 10.7 %, respectively. Studying the dough at the farinograph has shown that in the case of using DW, its stability is somewhat prolonged while in the case of WPC introduction the dough stability is extended by almost 10 minutes, which leads to prolonging the dough kneading. Along with this, in the case of using WPC, there is a rapid descent of the farinogram curve, which could lead to a strong weakening of the dough during fermentation and rest, even though that the thinning after 12 minutes is lower than that of control

The impact of endogenous wheat lipids on thermal characteristics, mixing behavior, non-linear rheological properties of gluten was studied to explore the contribution of wheat lipids to viscoelastic behavior of gluten under large processing deformations. Thermal analysis indicated higher denaturation temperature for vital wheat gluten (VWG) (69.2 ± 1.2 °C) due to reduced water affinity compared to lipid-removed vital wheat gluten (LRVWG) (63.6 ± 0.2 °C). Development time was reached 4 minutes earlier and consistency increased constantly for LRVWG as Farinograph mixing proceeded, suggesting higher affinity to water for gluten in the absence of lipids. Large Amplitude Oscillatory Shear (LAOS) tests showed a mixture of type III and IV non-linear behavior for gluten. Higher tendency to type III behavior for VWG indicated more extensibility in the presence of lipids. Higher elasticity and strain stiffening obtained for LRVWG under LAOS deformations accentuated the stabilizing effect of lipids on the viscoelastic nature of gluten network during processing.

The unique rheological properties of bread wheat dough and the breadmaking quality of its flour are the main factors responsible for the global distribution and utilization of wheat. Recently, interest in the production and expansion of spelt wheat has been boosted due to its significance in the production of healthy food, mostly originated from organic production. The aim of this study was to examine and compare quality parameters (gluten content, Zeleny sedimentation volume, farinograph dough properties), protein content and composition (by the Dumas method, Size Exclusion (SE) and Reversed Phase (RP) High Performance Liquid Chromatography (HPLC) analyses) of five bread and five spelt wheat varieties grown under conventional and organic production in Hungary and under conventional production in Serbia. Most of the analyzed traits showed significant differences between varieties, wheat species and growing sites. Total protein content was significantly higher in spelt than in bread wheat and under conventional than under organic production. In comparison to spelt, bread wheat showed better breadmaking quality, characterized by a higher amount of glutenins (in particular high molecular weight glutenin subunits) and unextractable polymeric proteins. The proportion of the gliadins was also found to be different under conventional and organic systems. Spelt Ostro and Oberkulmer-Rotkorn and bread wheat varieties Balkan, Estevan and Pobeda proved suitable for low input and organic systems.

Kneading is one of the most important steps in the bread-making process of wheat flour. The quality of wheat breads mostly depends on the proper development of the gluten network, making the measurement of dough readiness or development a key processing factor. This paper provides a review of both standard and alternative methods of measuring bread dough readiness. Although optimum dough development is commonly measured using descriptive rheological tests (i.e., Farinograph and Mixograph tests), the reference methods showed several limits, resulting in a poor correlation with bread quality. Some alternative methods were proposed for a more accurate determination of bread dough readiness and their potentiality is discussed as a function of the field of application. However, the scant information about alternative methods reported in the literature outlines the necessity to encourage further investigations on this topic.

Both organic farming of wheat and sourdough bread production has gained market during past years due to the new wave of consumers that are concerned about natural foods, health, and life quality. However, the organic planting of wheat normally results in lower yields and kernels with inferior physical properties (test weight, thousand kernel weight, and wheat grade), lower protein content, and more damaged starch estimated with the falling number apparatus. The flours of these kernels usually contain lower gluten, dough rheological properties assessed with the farinograph, alveograph, rheofermentograph, and mixolab, and higher diastatic activity. The most affected organic wheat are the ones destined for bread making because flours usually have lower water absorption, dough development time, and dough stability. As a result, the bread usually has lower volumes and organoleptic scores. Sourdough technology is ideally suited to naturally extend the microbial and textural shelf life of bread and besides improve palatability and nutritional properties. Sourdoughs are mainly obtained from wheat and rye flours mixed with water and a starter of native homo and hetero-fermentative lactic acid bacteria in combination with yeasts. Recently, several culture techniques such as pyrosequencing, quantitative high-resolution melting PCR (Polymerase Chain Reaction), and quantitative PCR have been applied to study microbial diversity. The main sourdough bacteria are Lactobacillus sanfranciscensis, Lactobacillus plantarum, Lactobacillus sakei, Lactobacillus paralimentarius, Lactobacillus hammesii, Lactobacillus pentosus, and Lactobacillus curvatus, whereas the principal yeasts are Saccharomyces cerevisiae, S. exiguus, Kazachstania exigua, Issatchenkia orientalis, Candida humilis, Pichia kudriavzevii, Torulaspora delbrueckii, and Wickerhamomyces anomalus. Most investigations agree that sourdough bread made with organic flour yields bread with lower volume and quality mainly due to the weaker gluten associated with kernels harvested from organic farms.

Çalışmada TS 2974 Buğday standardına göre aynı kategoride yer alan ekmeklik buğday çeşitlerinin (Triticum aestivum L.) Farinograf ve Ekstensograf özelliklerinin belirlenerek TMO hububat alım kriterleriyle uyumluluğunun incelenmesi ve Glutopik analizinin bu sınıflandırma ve değerlendirme çerçevesinde kullanılabilirliğinin belirlenmesi hedeflenmiştir. Araştırmada toplam 47 farklı ekmeklik buğday numunesi kullanılmıştır. Glutopik cihazının düşük numune miktarı ihtiyacı, kısa analiz süresi ve gluten yapısı hakkında bilgi vermesi avantajlı yönlerini oluştururken, elde edilen verilerin değişkenliğinin çok olması ve araştırma devam ederken üretici firmanın cihazla ilgili yazılımı güncellemesi Glutopik üzerinde daha fazla çalışma yapılmasına gereksinim olduğunu göstermiştir. Bununla birlikte maksimum tork değeri yüksek olan buğday unlarının su absorbsiyonlarının yüksek olduğu, A(0-5) arası alan ve mesafenin büyümesine koşut olarak hamurun direnç ve uzama yeteneğinin arttığı, elastikiyetinin geliştiği belirlenmiştir., In this study, firstly Farinograph and Extensograph properties of bread wheat varieties (Triticum aestivum L.) in the same category according to the TS 2974 Wheat standard were determined. Then it is aimed to determine the examination of compliance with the Soil Products Office's grain purchase criteria and the availability of Glutopeak analysis within the frame of classification and evaluation. In the research, a total of 47 different bread wheat samples were used. While the requirement of low amount of sample, short analysis time and giving information about gluten structure are creating the advantageous aspects of Glutopeak device; the large variability of obtained data and when the research continues producing company’s updating the software about device have suggested the necessity for further work needed to be done with the Glutopeak device. In addition to this, it is determined that the water absorption of wheat flour is high whose maximum torque value is high, the dough’s resistance and extensibility increased and elasticity improved in parallel with A(0-5) area and distance’s increasing.

This study aimed at understanding how the presence or absence of NaCl influences dough rheological performance of soft wheat cvs. currently used in the Italian bread manufacturing industry as a scientific support to national health strategies to reduce the use of NaCl in bread. For this reason 176 flour samples belonging to 41 soft wheat cvs. currently cultivated in Italy, were analyzed for their protein content, Zeleny sedimentation value, and by means of the Chopin Alveograph and Brabender Farinograph, with no salt and with 1.5% salt addition (average salt content in Italian bread). Three selected cvs. (Aubusson, Bolero, and Blasco) were additionally studied by means of the Rapid Visco Analyzer (RVA) at three levels of salt addition (0%, 1.5% and 3.0%). The fermentation behaviour of the cvs. Aubusson and Blasco was also studied by means of a Rheofermentometer under the same conditions. The results of our study confirmed the role of salt in strengthening the wheat gluten network (up to 86%), and thus the gas retention of dough and in affecting yeast activity. However, it also definitely proved that careful cultivar selection can help in overcoming technical challenges in reduced-salt bread manufacturing and eventually, it opens the path to wheat breeding for reduced-salt bread baking.

The aim of this research was to investigate a technological approach to decrease the sodium content from bakery products in order to respond to the World Health Organization (WHO)&rsquo, s recommendation to reduce dietary salt intake. Due to the fact that sodium chloride is one of the main ingredients from baking products that affects dough rheology and therefore the technological process of the bakery products, it is important to evaluate these properties. This study analyzes the effect of sea salt with low sodium content (SS) and dry sourdough from wheat flour (SD) as substitutes for sodium chloride on dough rheological properties and on mixing, extension, pasting, and fermentation process by using Farinograph, Extensograph, Amylograph, Falling Number, and Rheofermentometer devices. The results were analyzed using response surface methodology. SS presented a strengthening effect on the gluten network whereas SD presented a weakening one. On extension properties, SS and SD presented a significant positive effect (p &lt, 0.01) on resistance to extension (R50) and maximum resistance to extension (Rmax) values. For pasting properties, SS increased peak viscosity and falling number values whereas SD decreased them. On fermentation properties, SS decreased the maximum height of gaseous production and total CO2 volume production and increased the retention coefficient whereas SD presented an antagonistic effect on these parameters.

A postharvest management intervention of wheat grain needs to be examined from technological quality perspectives before its introduction to users. This study was conducted to evaluate the effects of different grain storage strategies on the physicochemical properties of stored wheat. The experiment included six treatments: Filter-cake treated wheat in a polypropylene bag, triplex treated wheat in a polypropylene bag, metal silo, Purdue Improved Crop Storage (PICS) bag, Super GrainPro bag, and polypropylene bag (control). Data on water activity, protein, ash, wet gluten, sedimentation value, and farinograph were determined at two months interval for six months. Mean ash contents of wheat after six months of storage had ranged from 1.58% in Super GrainPro bag to 1.79% in the control while filter-cake and triplex treated wheat exhibited higher ash than wheat in other interventions. Mean wet gluten content after six months had ranged from 24.7% in the control to 27.8% in the Super GrainPro bag. Baseline wet gluten and sedimentation values of wheat in the control, triplex, and filter-cake treatment diminished unlike those in the hermetic containers. Mean farinograph water absorption of wheat after six months had ranged from 54.1% in PICS bag to 61.2% in the control. Storage period did not affect all the measured parameters, except farinograph water absorption, of wheat stored in hermetic containers. Hermetic containers are better options to maintain physicochemical properties of stored wheat compared to the commonly used polypropylene bag. However, the application of filter-cake and triplex powders resulted in increased water absorption and ash content apart from diminished wet gluten content and sedimentation values. This condition may pose a negative influence on the baking performance of flour from wheat treated with the powders. Hence, effective removal of filter-cake and triplex from the treated wheat needs further investigation.

This study was conducted to determine the effect of pre-harvest glyphosate application on spring wheat quality characteristics, ranging from kernel quality to baking quality. Two wheat cultivars were grown in three locations, and glyphosate was applied at the recommended rate at the soft dough stage (early application) and the ripe stage (recommended application time). When glyphosate was applied at the soft dough stage, kernel weight, wheat protein and wet gluten decreased significantly (p &le, 0.05), however, gluten index significantly increased (p &le, 0.05). Dough quality, farinograph stability, and quality number were significantly (p &le, 0.05) higher when glyphosate was applied at the soft dough stage, and absorption and the mixing tolerance index were lower. As for baking quality, loaf volume and mix time were significantly (p &le, 0.05) higher in the treated samples in comparison to the untreated control, and other baking quality characteristics did not show any significant difference. Overall, the results indicate that spring wheat quality characteristics are impacted to the greatest degree when glyphosate is applied earlier than recommended at the soft dough stage, as opposed to the recommended application at the ripe stage of physiological development.

This research investigated the effect of sprouting on wheat bran. Bran from un-sprouted (BUW) and sprouted (BSW) wheat were characterized in terms of chemical composition, enzymatic activities, and hydration properties. In addition, the rheological properties (using GlutoPeak, Farinograph, Extensograph, and Rheofermentometer tests) and bread-making performance (color, texture, volume of bread) of wheat doughs enriched in bran at 20% replacement level were assessed. Sprouting process caused a significant decrease in phytic acid (~20%), insoluble dietary fiber (~11%), and water holding capacity (~8%), whereas simple sugars (~133%) and enzymatic activities significantly increased after processing. As regards the gluten aggregation kinetics, the BSW-blend profile was more similar to wheat than BUW-blend, indicating changes in the fiber and gluten interactions. BSW led to a worsening of the mixing and leavening properties, instead, no significant changes in extensibility were observed. Finally, BSW improved bread volume (~10%) and crumb softness (~52%). Exploiting bran from sprouted wheat might be useful to produce bread rich in fiber with enhanced characteristics.

This study was carried out to investigate the possibility of utilization of barley flour in production of pan bread. wheat flour of (72% extract) was replaced by 10, 15 and 20% barley flour. The effect of such replacements on physical and chemical characteristics of produced pan bread were studied. The results indicated that barley flour had a higher contents of chemical composition than that in wheat flour except carbohydrate content was the highest in wheat flour (85.53%) than in barley flour (76.67%),whereas, protein, ash, dietary fiber, β-glucan and antioxidant were higher content in barley flour (13.63, 2.44, 19.00, 8.65, 97.34 respectively) as compared with its content in wheat flour (12.26, 0.49, 4.88, 0.34, 55.33 respctively),while, wet gluten and falling number were reduced by added barley in composite flour. The rheological properties of the five dough mixes were studied using farinograph and extensograph. The water absorption and dough weakening increased as the percentage of barley flour increased, while were decreased the extensibility and maximum resistance to extension . The results of sensory characteristies of prepared bread (containes10% barley flour) was not significants different from control for crust color, grain and texture. The results revealed that it was possible to use barley flour at level of 10, 15% to produce bread that satisfied baker's and consumer's sensory expectation. This levels may be to increased the nutritional value from dietary fibers, β-glucan, minerals, vitamins and antioxidants.

The objective of this study was to evaluate the effects of different colour-grained wheat flours on protein, TDF, fat, amino acid, microelement, physicochemical index, nutritional quality, farinograph properties and tensile test. The protein content of colour-grained wheat is higher than that of the common wheat, which is 11.74%–18.17 higher than the common wheat. The amount of essential amino acid content was 7.31%–18.13% higher than that of common wheat. By combination technology, No.6 (A2B3C1) showed the greatest tensile test. Changes in qualities resulted from the combination of different flour with granules and gluten. The results of the current study offer opportunities for the steamed bread and noodle industry to use colour-grained wheat flours as an ingredient for enhancing the nutrient value amount of dough.

Secondary modification of roller milled wheat flour by planetary ball milling has been shown to have considerable effects on the chemical and microstructural properties of wheat flour. In this study, the effects of ball milling on the dough properties and the baking quality of flours from two wheat cultivars were studied. Several milling parameters such as rotation speed and grinding time were systematically altered and the modified flours were analyzed in the farinograph, by microscale extension tests with dough and gluten, and baking tests (10 g of flour). Modification by ball milling strongly increased the water absorption of the flours due to starch damage and, at high modification intensity, partial gelatinization of starch. In spite of increasing water absorption, the dough development time of intensely treated flour increased by a factor of 2.4 compared to untreated flour. However, the amount of wet gluten as well as the gluten index after moderate treatment was quite similar to the values of the base flour. With increasing intensity of modification, the specific loaf volume continuously decreased to less than 30% of the initial value. Crumb properties such as firmness and cohesiveness were also negatively affected. However, a positive effect was seen, when weakly modified flour was mixed with untreated flour. The addition of 7.5% weakly modified flour significantly increased the specific loaf volume as compared to the plain base flour. These findings show that weak mechanical modification can transform wheat flour functionality for baking applications to improve the bread quality.

Purpose The purpose of this paper is to evaluate the viscoelastic quality of commercial vital wheat glutens from different origins (A and B) through simple tests, and correlate these results with dough rheological parameters measured using more complex equipment (farinograph and extensograph) and with bread quality characteristics (specific volume and crumb firmness) obtained from wheat flour fortified with 7 g/100 g of vital gluten. Design/methodology/approach For the evaluation of vital gluten quality, two commercial vital wheat gluten named A and B were used. The simple tests performed with these samples were wet and dry gluten contents and index gluten, extensbility test and expansion test. The Pearson correlation was performed among data from dough rheological tests (farinograph and extensograph) and bread quality parameters (specific volume (SV) and crumb firmness) obtained from the fortification of wheat flour with 7 g/100 g of VGA or VGB (previous work, data not shown). Findings The simple tests showed differences in the viscoelastic properties of vital gluten A and B; vital gluten A presented higher elasticity and lower extensibility than vital gluten B, and the gluten ball of sample A presented higher SV. By correlation analysis, it was verified that the simple tests studied may be useful to assess the baking performance of commercial vital gluten when this product is added to wheat flour for its fortification. Furthermore, the results indicate the need for more information on vital wheat gluten proteins for its commercialisation and use. Originality/value This work is very important, not just for the scientific community, but also for the bakery industry, that requires more information about vital wheat gluten before its use in bread making. As there are great differences in the protein quality of commercial vital wheat glutens and their functionality, the study was developed to solve this problem.

Deoxynivalenol (DON), a worldwide cereal contaminant, is mainly produced by Fusarium spp.. It not only affects the cereal quality reducing the end-use, but also poses a serious threat to food and feed safety. In order to protect human and animal health and reduce economic losses, it is important to find ways to reduce DON and mycological contamination. This study aimed to evaluate the effect of acid electrolyzed water (AcidEW) and alkaline electrolyzed water (AlkEW) with different pH values on eliminating DON and inactivating fungi in naturally contaminated wheat grains. Both AcidEW and AlkEW showed great activity on the elimination of DON and mycological contamination. The optimal pH values of AcidEW and AlkEW for DON elimination were 5.5 and 9.5, respectively. Afterwards, effects of pH 5.5 AcidEW and pH 9.5 AlkEW on F. graminearum and qualities of wheat grains were observed. AcidEW and AlkEW displayed better activity on reducing F. graminearum than pure water. Both AcidEW and AlkEW had no effect on the moisture, crude protein, wet gluten, whiteness and microstructure of wheat grains, as compared with the pure water. Moreover, AcidEW could improve farinograph property of wheat grains. Therefore, either AcidEW or AlkEW can be as a novel method to reduce DON and fungal contaminations, especially, AcidEW.

A shear-based device, the GlutoPeak, was developed to measure the aggregation behavior of gluten. In this study, the GlutoPeak testing method was improved and applied for the gluten aggregation evaluation of whole wheat flour (WWF) of different particle size ranges. The sample/solvent weight ratio, mixing speed, and testing temperature were adjusted to different levels for obtaining more repeatable Peak Maximum Time (PMT) and Maximum Torque (MT) using two commercial WWF samples. The temperature had a greater effect on the repeatability of the PMT, while the sample/solvent weight ratio and mixing speed had lower impact on the repeatability of both PMT and MT. Another four commercial wheat samples were milled to WWFs of different particle size ranges. The gluten aggregation of the WWF was measured using the improved GlutoPeak parameters, which were 8-g WWF and 10-g 0.5 mol/L CaCl 2 solvent with a mixing speed of 3000 rpm and test temperature of 20 °C. The PMT significantly decreased (with the exception of SW) and MT significantly increased with a decrease of WWF particle size. Compared to the Mixolab and Farinograph tests, the GlutoPeak method took less time and provided significantly different (p

Fiber-enriched breads can contribute to increasing the daily fiber intake. Resistant starches (RS) are a useful resource to increase the amount of non-digestible carbohydrates while preserving as far as possible the technological quality of white bread. The effects of high concentrations of Hi-Maize (HM), a type 2 RS, in dough formulations were analyzed by farinograph, dynamic rheometric assays, texture profile analysis, and ¹H-NMR relaxation measurements and related to particle size and microstructural characteristics studied by different microscopy techniques (SEM, ESEM, CLSM). Up to 30% replacement with HM was performed. Water absorption increased and development time and stability decreased when the amount of HM increased. Water mobility increased suggesting a change in water binding. The mechanical spectra indicated a prevalence of the solid-like character in all samples, but the G′ (storage modulus) vs. G′′ (loss modulus) plot suggested a pronounced change in the microstructure of dough at the highest level of replacement. Dough was harder, more adhesive, and less resilient when the HM content was increased. The use of HM in the premix formulations not only diluted the gluten content but also changed the size particle distribution of starch granules by increasing the fraction with smaller sizes. Thus, more compact matrices were obtained with a noticeable disruption of the gluten network at the highest level of replacement. However, an intermediate level of RS addition (20%) still rendered a dough with satisfactory rheological properties for breadmaking., Centro de Investigación y Desarrollo en Criotecnología de Alimentos