Search

Modern agriculture is a complex system that demands real‐time and large‐scale quantification of trait values for evidence‐based decisions. However, high‐profile traits determining market values often lack high‐throughput phenotyping technologies to achieve this objective; therefore, risks of undermining crop values through arbitrary decisions are high. Because environmental conditions are major contributors to performance fluctuation, with the contemporary informatics infrastructures, we proposed enviromic prediction as a potential strategy to assess traits for informed decisions. We demonstrated this concept with wheat falling number (FN), a critical end‐use quality trait that significantly impacts wheat market values but is measured using a low‐throughput technology. Using 8 years of FN records from elite variety testing trials, we developed a predictive model capturing the general trend of FN based on biologically meaningful environmental conditions. An explicit environmental index that was highly correlated (r = 0.646) with the FN trend observed from variety testing trials was identified. An independent validation experiment verified the biological relevance of this index. An enviromic prediction model based on this index achieved accurate and on‐target predictions for the FN trend in new growing seasons. Two applications designed for production fields illustrated how such enviromic prediction models could assist informed decision along the food supply chain. We envision that enviromic prediction would have a vital role in sustaining food security amidst rapidly changing climate. As conducting variety testing trials is a standard component in modern agricultural industry, the strategy of leveraging historical trial data is widely applicable for other high‐profile traits in various crops. [ABSTRACT FROM AUTHOR]

Resistance to pre-harvest sprouting (PHS) is an agronomically important trait affecting the yield and grain quality of bread wheat. PHS resistance depends both on environmental factors and the genotypic and phenotypic properties of wheat varieties. It is known that wheat varieties with red-grain are more resistant to PHS than white-grain varieties. However, at present there are no methodological approaches that allow to unambiguously distinguish red-grain varieties according to the level of PHS resistance. The purpose of the study was to compare different methods for efficient differentiation of soft winter wheat (Triticum aestivum L.) varieties for resistance to PHS. The germination index (GI), α-amylase activity (AAA), a digital grade of the grain color and genetic bases of the wheat varieties the grain was determined in 164 winter wheat, among them 156 were red-grain. The studies were carried out at the late milk/hard dough (LM/HD; GS77-GS87) stage and the hard grain (HG; GS92-GS93) stage. Based on the dynamics of GI it was found that late LM/HD stage is the most suitable for GI evaluation. AAA was performed using the Ceralpha method and falling number (FN) evaluation. An increase in the level of AAA during grain ripening of wheat varieties was shown. A negative correlation was found between GI and FN, FN and AAA. Using the Lab color model to assess the color variation of the grain coat allow to identify 3 variants of grain color. Genetic base of wheat varieties was analyzed by means of allelic composition of the Tamyb10 gene, which participate in the formation of the red color of grain. The results indicated that digital analysis and allelic composition of the Tamyb10 cannot be used as additional criterion for separation of red-grain wheat varieties for resistance to PHS. This is despite the fact that the numerous group of the varieties contain two or more dominant Tamyb10 gene. In general, a comparison of varieties by all three parameters allow to identify a group of varieties that are most PHS resistant. This group consist of 73 red-grain varieties out of 156, while no white-grain PHS-resistant varieties were identified. [ABSTRACT FROM AUTHOR]

The present study was undertaken to determine the effect of different sowing strategies and spring nitrogen (N) fertilizer rates on the technological quality of winter wheat (Triticum aestivum L.) grain in terms of its milling quality, protein complex quality, and enzyme activity (falling number). Winter wheat grain for laboratory analyses was produced in a small-area field experiment conducted between 2018 and 2021 in the AES in Bałcyny (53°35′46.4″ N, 19°51′19.5″ E, NE Poland). The experimental variables were (i) sowing date (early: 6 September 2018, 5 September 2019, and 3 September 2020; delayed by 14 days: 17–20 September; and delayed by 28 days: 1–4 October), (ii) sowing density (200, 300, and 400 live grains m−2), and (iii) split application of N fertilizer in spring (40 + 100, 70 + 70, and 100 + 40 kg ha−1) at BBCH stages 22–25 and 30–31, respectively. A sowing delay of 14 and 28 days increased the bulk density (by 1 and 1.5 percent points (%p), respectively), vitreousness (by 3 and 6%p, respectively), and total protein content of grain (by 1% an 2%, respectively). A sowing delay of 14 days increased grain hardness (by 5%), the flour extraction rate (by 1.4%p), and the falling number (by 3%) while also decreasing grain uniformity (by 1.9%p). In turn, a sowing delay of 28 days increased the wet gluten content of grain (+0.5–0.6%p) and improved the quality of the protein complex in the Zeleny sedimentation test (+1.5%). An increase in sowing density from 200 to 300 live grains m−2 led to a decrease in grain uniformity (by 2.6%p), the total protein content (by 1.5%), and the wet gluten content of grain (by 0.7%p). A further increase in sowing density decreased grain vitreousness (by 1.4%p). The grain of winter wheat fertilized with 40 and 100 kg N ha−1 in BBCH stages 22–25 and 30–31, respectively, was characterized by the highest hardness (64.7), vitreousness (93%), flour extraction rate (73.9%), total protein content (134 g kg−1 DM), wet gluten content (36%), and Zeleny sedimentation index (69 mL). [ABSTRACT FROM AUTHOR]

The quality of flour is influenced by various factors including genotype, environmental and agronomic conditions, post-harvest grain storage, and milling technology. Currently, the EU focuses on reducing mineral fertilization and promoting less intensive agrotechnology (organic and integrated farming). This research aimed to assess the baking value of flour obtained from four spring wheat cultivars cultivated in three farming systems: organic (ORG), integrated (INT), and conventional (CONV). The wheat grains were sourced from a three-year field experiment (2019–2021) conducted at IUNG-PIB in Pulawy, Poland. Results indicate that the CONV generally yielded more favourable qualitative parameters for the flour, including significantly higher protein content, wet gluten, falling number, and farinographic characteristics such as dough development, stability time, and quality number. Nevertheless, most flours from the ORG system met the quality requirements for the baking industry, showing adequate protein content, wet gluten, and falling number. However, flours from the INT system stood out due to significantly higher water absorption, resulting in increased dough and bread yield. Additionally, bread baked from these flours exhibited a significantly higher bread volume. In sensory evaluation, bread from CONV flours received the highest scores, although the differences in the overall acceptability were not significant. [ABSTRACT FROM AUTHOR]

Abstract Modern agriculture is a complex system that demands real‐time and large‐scale quantification of trait values for evidence‐based decisions. However, high‐profile traits determining market values often lack high‐throughput phenotyping technologies to achieve this objective; therefore, risks of undermining crop values through arbitrary decisions are high. Because environmental conditions are major contributors to performance fluctuation, with the contemporary informatics infrastructures, we proposed enviromic prediction as a potential strategy to assess traits for informed decisions. We demonstrated this concept with wheat falling number (FN), a critical end‐use quality trait that significantly impacts wheat market values but is measured using a low‐throughput technology. Using 8 years of FN records from elite variety testing trials, we developed a predictive model capturing the general trend of FN based on biologically meaningful environmental conditions. An explicit environmental index that was highly correlated (r = 0.646) with the FN trend observed from variety testing trials was identified. An independent validation experiment verified the biological relevance of this index. An enviromic prediction model based on this index achieved accurate and on‐target predictions for the FN trend in new growing seasons. Two applications designed for production fields illustrated how such enviromic prediction models could assist informed decision along the food supply chain. We envision that enviromic prediction would have a vital role in sustaining food security amidst rapidly changing climate. As conducting variety testing trials is a standard component in modern agricultural industry, the strategy of leveraging historical trial data is widely applicable for other high‐profile traits in various crops.

Background. Grain quality indicators of winter rye cultivars were analyzed in connection with the size-dependent fractional composition of their grain in the Lower Volga environments.Materials and methods. The research material included 22 cultivars developed at various Russian scientific institutions, 3 Belarusian ones, and 3 cultivars bred at the Federal Center of Agriculture Research of the South-East Region. Comparative trials were conducted in 2021–2022 on 13.2 m2 plots in two field replications. The following grain quality indicators were studied: grain test weight, 1000 grain weight, size-dependent fractional composition, Hagberg falling number, amylogram peak height, starch gelatinization temperature, protein content, and rheological properties of the meal/water slurry.Results. Protein content was recorded at a level of 9.98–10.85%, while the starch gelatinization temperature was high due to the June air temperatures higher than the norm. Significant differences among the cultivars were found in the fractional composition of grain: 12 forms were identified with medium viscosity of the meal/water slurry and the fine-grain fraction content up to 30% of the total weight.Conclusions. There is a positive significant correlation between the five studied indicators characterizing the rheological properties of the meal/water slurry made from the grain of winter rye cultivars and the grain fraction composition (0.82*–0.91*).

The influence of soil acidity and the content of mobile phosphorus on the yield and quality of grain crops and meadow clover when applying fertilizers (N90, N90P50K90) was estimated based on long-term (2016–2021) research results in a long-term stationary experiment (1971–2021) in the eastern district of the central climatic zone of Kirov oblast. It was found that the maximum yield (4.43 t/ha) of Falenskaya 4 winter rye was obtained when N90P50K90 was applied to soil with pHKCl = 3.8 and 121 mg/kg of mobile phosphorus in the soil, which is 1.6 times higher than the option "without fertilizers." The content of crude protein in the grain of cereals and the green mass of meadow clover was higher on the soil at pH 5.2–5.7 than at pH 3.7–4.0 and did not depend on the content of mobile phosphorus. The application of fertilizers (N90, N90P50K90) for cereals increased the indicator by 1.60–5.96%. The indicator "grain nature" of cereal crops did not depend on the level of acidity and the content of mobile phosphorus in the soil, while the indicator exceeded the basic norm of standards for grain harvesting. The content of raw gluten in the grain of spring wheat varieties Iren and Bazhenka increased with the use of fertilizers by 4.0–14.8%. The maximum content (33.8 and 39.8%) was observed in the Iren variety on both acidic and cultivated soil with a mobile phosphorus content of 170–191 mg/kg when N90P50K90 was applied. The effect of fertilizers and the level of soil fertility on the indicator "falling number" in winter rye was insignificant. [ABSTRACT FROM AUTHOR]

Accurate, rapid testing platforms are essential for early detection and mitigation of late maturity α-amylase (LMA) and preharvest sprouting (PHS) in wheat. These conditions are characterized by elevated α-amylase levels and negatively impact flour quality, resulting in substantial economic losses. The Hagberg–Perten Falling Number (FN) method is the industry standard for measuring α-amylase activity in wheatmeal. However, FN does not directly detect α-amylase and has major limitations. Developing α-amylase immunoassays would potentially enable early, accurate detection regardless of testing environment. With this goal, we assessed an expression of α-amylase isoforms during seed development. Transcripts of three of the four isoforms were detected in developing and mature grain. These were cloned and used to develop E. coli expression lines expressing single isoforms. After assessing amino acid conservation between isoforms, we identified peptide sequences specific to a single isoform (TaAMY1) or that were conserved in all isoforms, to develop monoclonal antibodies with targeted specificities. Three monoclonal antibodies were developed, anti-TaAMY1-A, anti-TaAMY1-B, and anti-TaAMY1-C. All three detected endogenous α-amylase(s). Anti-TaAMY1-A was specific for TaAMY1, whereas anti-TaAMY1-C detected TaAMY1, 2, and 4. Thus, confirming that they possessed the intended specificities. All three antibodies were shown to be compatible for use with immuno-pulldown and immuno-assay applications. [ABSTRACT FROM AUTHOR]

The quality of flour is influenced by various factors including genotype, environmental and agronomic conditions, post-harvest grain storage, and milling technology. Currently, the EU focuses on reducing mineral fertilization and promoting less intensive agrotechnology (organic and integrated farming). This research aimed to assess the baking value of flour obtained from four spring wheat cultivars cultivated in three farming systems: organic (ORG), integrated (INT), and conventional (CONV). The wheat grains were sourced from a three-year field experiment (2019–2021) conducted at IUNG-PIB in Pulawy, Poland. Results indicate that the CONV generally yielded more favourable qualitative parameters for the flour, including significantly higher protein content, wet gluten, falling number, and farinographic characteristics such as dough development, stability time, and quality number. Nevertheless, most flours from the ORG system met the quality requirements for the baking industry, showing adequate protein content, wet gluten, and falling number. However, flours from the INT system stood out due to significantly higher water absorption, resulting in increased dough and bread yield. Additionally, bread baked from these flours exhibited a significantly higher bread volume. In sensory evaluation, bread from CONV flours received the highest scores, although the differences in the overall acceptability were not significant.

This study was aimed to investigate baking quality of some bread wheat and water stress. A field experiment was carried out at the fields of the College of Agricultural Engineering Sciences - University of Baghdad during the seasons 2018-2019 and 2019-2020. Five local cultivars and 20 entrance genotypes were planted, during first season and the best 9 genotypes for baking ability were selected and tested in the second season, under moisture depletion levels of 50, 70, and 90% of field capacity, RCBD was used for the first season, with a splitplot design for the second season, with three replications for both seasons. The levels of moisture depletion occupied the main plots and the genotypes of the sub plots. In the second season, the results showed that reducing the moisture depletion to the level of 50% of the available water produced the highest grain yield, while the 90% moisture depletion level exceeded 90% produced the highest means of the protein%. It could be concluded that the availability of the appropriate quantities of irrigation water reflected positively on grain yield and that the decrease in the quantities of irrigation water improved protein%. [ABSTRACT FROM AUTHOR]

Genotype (cultivar), soil and climatic conditions, the agrotechnology used, and the interaction of the factors mentioned play a key role in the yield and quality of wheat grain. Currently, the European Union recommends the balanced use of mineral fertilisers and plant protection products in agricultural production (integrated production) or the use of only natural production methods (organic production). The aim of the study was to compare the yield and grain quality of four spring common wheat cultivars Harenda, Kandela, Mandaryna, and Serenada, grown under three farming systems: organic (ORG), integrated (INT), and conventional (CONV). A three-year field experiment was conducted between 2019 and 2021 at the Osiny Experimental Station (Poland, 51°27′ N; 22°2′ E). The results showed that significantly the highest wheat grain yield (GY) was obtained at INT, while the lowest was obtained at ORG. The physicochemical and rheological characteristics of the grain were significantly influenced by the cultivar factor and, with the exception of 1000 grain weight (TGW) and ash content (AC), by the farming system. There were also numerous interactions between the cultivar and farming systems, which suggests different performances of cultivars and, in fact, that some cultivars are better or worse suited to different production systems. The exceptions were protein content (PC) and falling number (FN), which were significantly highest in grain with CONV and lowest in grain with ORG farming systems. [ABSTRACT FROM AUTHOR]

Wheat is one of the most important cereal grains; it provides carbohydrate staple foods that form the basis of most diets around the world. Wheat production is endangered by Fusariumspecies which cause Fusarium head blight. Fusarium head blight is one of the most devastating diseases of small grain cereals. This disease not only causes grain yield losses, but also decreases wheat quality and causes the presence of harmful mycotoxins. The experiment was conducted during two growing seasons 2020 and 2021 at the experimental field and laboratories of the Hungarian University of Agriculture and Life Sciences (MATE). The aim of our study is to test the effect of Fusarium infection on wheat quality parameters. The wheat variety used in the experiment is Mv Kolompos. The results indicate that Fusarium infection in 2021 (94%) is higher than in 2020 (48.4%). The increase in Fusarium infection reduces wheat quality. Hence, it negatively affects protein content, test weight, thousand kernel weight, falling number, gluten content and Zeleny sedimentation index. The higher the Fusarium infection the lower the value of wheat quality parameters. [ABSTRACT FROM AUTHOR]

In the present study wheat (Triticum aestivum) cultivars were treated with industrial debranning step pre-milling both in a laboratory and a commercial mill to evaluate the benefits of this technology. Different levels of removal of wheat external layers were made (0 to 6%) and the results showed improved color of the flours (0.22 L* value units). Ash contents increased by 8.6% with debranning level, as a result of incorporating high ash aleurone layer in the resulted flour. The α-amylase activity was reduced by 33.8% and 19.8%, for the wheat and flour, respectively. Another benefit was the dropping of 70.6% of the deoxynivalenol (DON) levels. The experimental baking of flours produced with a wheat mix made up 40% Quartzo, 40% Baguette and 20% CD 150 varieties in a commercial mill after debranning resulted in breads with lighter crumb and crust color. [ABSTRACT FROM AUTHOR]

Research was carried out to evaluate the indicators determining the baking, functional, and technological properties and to identify correlations between these parameters in wholemeal rye flour. Using different evaluation methods, the authors determined 18 parameters of baking and rheological properties in ten Russian varieties of winter rye. In addition, the characteristics of the swelling curve were measured using an Amylograph Brabender at 30°C, and the water extract viscosity (VWE) and the content of water-soluble pentosans and protein were evaluated. A high correlation was found between maximum swelling after incubation at 30°C for 30 min, with the falling number (r = 0.85), amylogram peak viscosity (r = 0.90) and VWE (r = 0.94), and between VWE and gelatinization temperature (r = 0.72) and the falling number (r = 0.82). The most significant indicators for inclusion in breeding programs for baking and fodder varieties of winter rye are falling number, water extract viscosity, swelling rate, protein content, water-soluble pentosan content, water-absorption capacity, dough stability, and farinograph quality number. In the early stages of selection, only four characteristics can be limited for the evaluation of wholemeal flours: the falling number, swelling rate, water extract viscosity, and the farinograph quality number. The principal component analysis also demonstrated that there are reliable differences between the rye varieties under study in terms of the set of traits that characterize their raw material value. [ABSTRACT FROM AUTHOR]

Copyright of Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego is the property of Institute of Agricultural & Food Biotechnology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This review examines the application, limitations, and potential alternatives to the Hagberg–Perten falling number (FN) method used in the global wheat industry for detecting the risk of poor end‐product quality mainly due to starch degradation by the enzyme α‐amylase. By viscometry, the FN test indirectly detects the presence of α‐amylase, the primary enzyme that digests starch. Elevated α‐amylase results in low FN and damages wheat product quality resulting in cakes that fall, and sticky bread and noodles. Low FN can occur from preharvest sprouting (PHS) and late maturity α‐amylase (LMA). Moist or rainy conditions before harvest cause PHS on the mother plant. Continuously cool or fluctuating temperatures during the grain filling stage cause LMA. Due to the expression of additional hydrolytic enzymes, PHS has a stronger negative impact than LMA. Wheat grain with low FN/high α‐amylase results in serious losses for farmers, traders, millers, and bakers worldwide. Although blending of low FN grain with sound wheat may be used as a means of moving affected grain through the marketplace, care must be taken to avoid grain lots from falling below contract‐specified FN. A large amount of sound wheat can be ruined if mixed with a small amount of sprouted wheat. The FN method is widely employed to detect α‐amylase after harvest. However, it has several limitations, including sampling variability, high cost, labor intensiveness, the destructive nature of the test, and an inability to differentiate between LMA and PHS. Faster, cheaper, and more accurate alternatives could improve breeding for resistance to PHS and LMA and could preserve the value of wheat grain by avoiding inadvertent mixing of high‐ and low‐FN grain by enabling testing at more stages of the value stream including at harvest, delivery, transport, storage, and milling. Alternatives to the FN method explored here include the Rapid Visco Analyzer, enzyme assays, immunoassays, near‐infrared spectroscopy, and hyperspectral imaging. [ABSTRACT FROM AUTHOR]

Copyright of Agriculture / Poljoprivreda is the property of Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture in Osijek and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The studies were carried out in 2018-2019 in the conditions of the Kirov region on sod-podzolic middle loam soil formed on the eluvia of Perm clays. The range of fertilizer doses in the long-term stationary experiment varied from 30 to 150 kg a.i. (active ingredient). With increase in fertilizer doses, the yield of winter rye of Grafinya variety grew from 3.44 t/ha at the dose of P60K60 to 5.94 t/ha at the dose of N150P150K150. Significant addition of grain yield was obtained in all variants except P60, K60 and K120. Maximum addition of grain yield to the control without fertilizers were obtained in variants with application of 120 and 150 kg a.i. /ha NPK − 3.87-4.11 t/ha (LSD05 = 1.2 t/ha). In 2019 the yield of rye varied from 2.65 t/ha in the control variant to 7.08 t/ha by application of a maximum dose of N150P150K150. In 2018 it varied from 1.01 t/ha to 4.81 t/ha, respectively, which was 1.5-2.6 times less, as during the period of grain formation that year the amount of precipitation was 135% from the norm. The highest payback of 1 kg a.i. of mineral fertilizers was obtained by application of ammonium nitrate N60 −42.5 kg of grain. Test weight of grain was significantly higher under favorable growing conditions of 2019 and varied from 696 to 728 g/l. With the increase in doses of mineral fertilizers, there was a tendency to decrease the test weight of grain. The 1000-grain mass of winter rye did not depend on the use of fertilizers and was in the range of 28-33 grams. The content of raw protein in the grain grew with increasing doses of fertilizers, but mainly the grain of the third class of quality with the protein content of 88.1 to 110 g/kg was obtained. Bakery qualities depended on the conditions of moisture supply during grain maturation: in 2018 grain of the second and third commodity classes was obtained, in 2019 – that of the fourth class. If full fertilizer was applicated in the dose N30Р30К30, prime cost of 1 ton of grain was 3.663 rubles with a total profitability of 91.1 %. Application of ammonium nitrate alone in the dose of N60 provided profitability of 156.2 %.

Context: Triticale (×Triticosecale Wittm.) is a crop valued for food and forage usage. However, excessive precipitation during harvesting cereals, typical for Central regions of Non-Cherozem zone, leads to pre-harvest sprouting and enzyme-mycosis exhaustion of grain, and significant degradation its technological and sowing qualities. Objective: The aim of the research was to compare the dynamics of formation as well as the physical, biochemical, and technological properties of winter triticale, wheat, and rye grain Methods: The research was carried out in the Russian Federation, Moscow region in 2017-2018. It was conducted on the following varieties: rye Saratovskaya 6, wheat Moskovskaya 39, triticale Aleksandr, Valentin, Viktor, and Timiryazevskaya 150. Sampling was carried out in the phases of grain formation, at the beginning and in the middle of milk stage, in wax and firm ripeness, as well as after over-maturation in a field. We measured the mass of 1000 grains, grain-unit, and grain vitreousness of air-dried grain. Whole grain flour was evaluated for protein and gluten content. Autolytic activity was assessed by the falling number using the micro-modified Hagberg-Perten method. All laboratory tests were performed twice. Results: The mass of 1000 grains gradually increased, and then decreased a little bit due to enzyme-mycosis exhaustion. Enzyme-mycosis exhaustion was most pronounced in wheat Moskovskaya 39 and triticale Viktor. The grain-unit roughly followed the dynamics of the change in the mass of 1000 grains. The highest values of protein and gluten content were obtained at the milk stage, then their relative content decreased to dough ripeness due to the complete accumulation of starch. Afterward, the protein content increased again: in wheat and triticale Timiryazevskaya 150 to firm ripeness, in rye and other varieties of triticale, to waxy. This indicates that the processes of latent germination of grain were going on. It is interesting that the lowest activity of enzymes was also observed in dough ripeness in all the studied varieties. With further maturation, autolytic activity increased and was maximum in the firm ripeness. Conclusions: Thus, the studied indicators of grain quality reach maximum values in the wax stage, and the delay in harvesting will lead to a strong deterioration in the technological properties of the grain.

Contexto: El triticale (×Triticosecale Wittm.) es un cultivo de alto valor que se emplea como alimento y forraje. Sin embargo, las precipitaciones excesivas, típicas durante la cosecha de cereales en la zona de Non-Cherozem, ocasionan brotes pre-cosecha y agotamiento del grano por enzima-micosis, así como una degradación significativa de sus cualidades tecnológicas y de siembra. Objetivo: El objetivo de esta investigación consistió en comparar la dinámica de formación y las propiedades físicas, bioquímicas y tecnológicas de los granos de triticale, trigo y centeno de invierno. Métodos: La investigación se desarrolló en la Federación Rusa, región de Moscú, en el periodo 2017-2018. El estudio incluyó las siguientes variedades: centeno Saratovskaya 6, trigo Moskovskaya 39 y triticale Aleksandr, Valentin, Viktor y Timiryazevskaya 150. Se llevaron a cabo muestreos durante las etapas de formación del grano, al comienzo y a mitad de la etapa de grano lechoso, pastoso duro y madurez, así como la sobremaduración en el campo. Se realizaron mediciones de una masa de 1000 granos, unidad-grano y grano, y vitrosidad de los granos secados al aire. Se evaluaron los contenidos de proteína y gluten de la harina integral de trigo. Se empleó el método micro modificado de Hagberg-Perten para evaluar la actividad auto lítica mediante el falling number. Todas las pruebas de laboratorio se realizaron por duplicado. Resultados: La masa de 1000 granos aumentó gradualmente y luego decreció un poco debido al agotamiento enzima-micosis, que fue más pronunciado en el trigo Moskovskaya 39 y en triticale Viktor. El grano-unidad escasamente siguió la dinámica del cambio en la masa de 1000 granos. Los valores más altos de contenidos de proteína y gluten se obtuvieron en la etapa lechosa, luego sus contenidos relativos decrecieron hasta el comienzo de grano pastoso debido a la acumulación total de almidón. Después, se observó un aumento en los contenidos de proteína: en trigo y triticale Timiryazevskaya 150 hasta la madurez, y en centeno y otras variedades de triticale hasta el grano pastoso duro. Lo anterior indica que se estaban produciendo procesos latentes de germinación del grano. Curiosamente, la menor actividad enzimática también se evidenció en el comienzo del grano pastoso en todas las variedades estudiadas. Al continuar la maduración se produjo un aumento de la actividad autolítica, que alcanzó su máximo nivel durante la madurez. Conclusiones: Los indicadores estudiados con relación a la calidad del grano alcanzaron sus valores máximos en el grano pastoso duro. Además, el retraso de la cosecha trajo consigo un gran deterioro de las propiedades tecnológicas del grano.

In order to study the effect of the superabsorbent polymer and manure fertilizer on the baking characteristics of wheat cultivars under different water deficit conditions, an experiment was carried out in a factorial layout based on a randomized complete block design in three replications at Agricultural Research Center, West-Azerbaijan (Saatlo station) during 2017-2018 growing seasons. The factors included irrigation at two levels (normal and water stress), superabsorbent polymer: 200 kg ha-1, manure fertilizer: 40 tons ha-1, their dual application and control (non-application fertilizer), and wheat cultivars (Mihan, Heidari and Zarineh). The measured traits included grain yield, wheat grain moisture content, hectoliter weight, flour moisture content, ash content, glutenin, gliadin, dry gluten, gluten index, protein percent, Zeleny number, falling number and protein yield. The results of the analysis of variances showed that the effect of drought stress, superabsorbent and cultivar on the studied traits was significant. Grain yield, protein yield, flour moisture, glutenin, dry gluten, gelatin index and Zeleny number were decreased under drought stress conditions, but the falling number, grain protein and gliadin content were increased. Application of the superabsorbent polymer of chemical and manure fertilizer increased the grain yield, protein yield and gluten index. The highest grain yield (6636.77 kg ha-1) and protein yield (1093.79 kg ha-1), and the lowest hectoliter weight (75.81 kg/100 liters) were obtained from Mihan cultivar. The highest Zeleny number was obtained from the Zarineh cultivar (26.35%) under the conditions involving the dual application of the manure and superabsorbent and the Heidari cultivar (26.32%) with the application of the manure fertilizer. The highest falling number was obtained from Heidari (461.50 seconds). The lowest falling number was obtained from Zarineh (443.73 seconds). The highest correlation was observed between glutenin and gluten indexes (0.97**). To mitigating the reduction of grain and protein yield under drought stress and improve the baking characteristics, such as dry gluten, falling number, glutenin and gluten index, in wheat cultivars, the use of manure and superabsorbent could be effective.

To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the Falling number. The fermentograph and maturograph tests showed differences in the optimal fermentation and proofing times, as well as in dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes in the third stage of fermentation simulated on the oven-rise apparatus decided about baking trial results; in this regard, wheat-canahua flour composites reached statistically better results. All obtained data together with sensory scores pointed to the maximal tolerable quinoa or canahua dosage up to 15% wt.

The purpose of this work was to evaluate the phenotypic variability of grain quality indicators and to identify the set of the most informative indicators for the selection of different use varieties of winter rye. The research was carried out in Tatar Scientific Research Institute of Agriculture – Subdivision of the “Kazan Scientific Center of Russian Academy of Sciences” in 2001–2015 on 15 varieties of winter rye. Twenty parameters defining quality of grain and raw value were estimated: technological indicators (thousand grain mass, full-scale weight and grain uniformity), parameters preharvest sprouting (falling number, rate of amylogram, temperature of peak of starch gelatinization), kinematic water extract viscosity (WEV) of grain meal, baking properties (organoleptic assessment of trial baking bread). The greatest influence of genotype was found on WEV (34.8 %) and protein content (27.8 %). These features should be primarily the subject of phenotypic evaluation in the breeding process. Phenotypic variability of criteria of carbohydrate-amylase complex, α-amylases activity and technological parameters was determined predominantly (68.6…82.5 %) by environmental factors. There was no significant relationship between falling number and protein content. The falling number correlated with the rate of amylogram and the temperature of gelatinization. Positive conjugation of the average power of WEV with the rate of amylogram and falling number was found. On the basis of a prolonged phenotypic evaluation using principal component analysis we have optimized the analyzed indicators of quality properties of winter rye grain. For breeding evaluation of winter rye it is proposed to use four integral indi cators having the greatest weight load: protein content, falling number, water extract viscosity and thousand grain mass. This complex of features will provide objectivity and completeness of the evaluation of the breeding material. It was shown that the kinematic viscosity of the water extract should become an important selection index, both for determining the baking qualities of rye, and for revealing the fodder grain advantages.

Research in the article is aimed to determining the quality of flour from different systems of the technological process of a wheat milling. Samples of flour were obtained at the mill "Rivne Boroshno". Private enterprise "Rivne Boroshno" is one of the largest producers of wheat flour in the western region with a capacity of 180 tons /day. Flour obtained from various systems of milling process, has a very large variety of quality indicators. Whiteness, Gluten Deformation Index, Gluten Content, Protein Content, Ash Content, Water Absorbing Capacity, FN, SD, the rheological properties of dough on the Mixolab device, as well as the quality of baked bread have been evaluated. During the study, the variability of flour quality indicators on various systems was found. Whiteness varied – from 1 to 71 units, Gluten Deformation Index – from 40 to 100 units, Gluten Content – from 2 to 36 %, Protein Content – from 9,8 to 18,2 %, the FN – from 275 to 374 s, SD – from 15 to 30,3 UCD, Ash Content – from 0,31 to 2,23 %, Water Absorbing Capacity – from 53,5 to 69,7 %. In the process of grinding grain and intermediate products, more than twenty flour streams of different quality are produced at the flour mill. From these streams it is required to receive only one or several grades of flour. Naturally, if only one variety is produced, then all flows from different systems are sent to it. The weighted average quality indicators of flour should comply with the requirements of the standard for this grade in terms of Ash Content, Gluten Content, etc. The maximum Ash Content is observed in the streams from the last reduction systems, as well as from break systems in the milling process, where products with a large number of brans are milled. At the same time, the flour from the central parts of the endosperm is slightly less gluten, but more starch than in the flour from the peripheral parts of the endosperm, which are grinding on subsequent reduction systems. For the research, samples of flour were taken from each system of the technological process. For convenience, we have arranged them for quality using the indicator of whiteness. One of the main indicators of the quality of flour, which determines its grade, is whiteness. In the studied samples, the values of the whiteness index range from 71 to 1 unit.

The Falling number FN (s) and the Sprouted Wheat Kernel SWK % (ISO 3093, SR ISO7979:2001) were analyzed for 3 varieties of wheat, Dropia, Flamura 85 and Fundulea 4, mainly cultivated in the southern region of Romania. The descriptive statistics highlighted the extremely high variability coefficients of SWK, namely: 182.93 % at Dropia, 99.35 % at Flamura 85 and 152.60 % at Fundulea 4 variety. The t test did not reveal significant differences between the SWK means and between the FN means in the three varieties, with the exception of FN means between Dropia and Fundulea 4 (t=2.410*; F ratio=1.246*; p

Numerous quantitative trait loci (QTLs) have been identified for wheat quality; however, most are confined to low-density genetic maps. In this study, based on specific-locus amplified fragment sequencing (SLAF-seq), a high-density genetic map was constructed with 193 recombinant inbred lines derived from Chuanmai 42 and Chuanmai 39. In total, 30 QTLs with phenotypic variance explained (PVE) up to 47.99% were identified for falling number (FN), grain protein content (GPC), grain hardness (GH), and starch pasting properties across three environments. Five NAM genes closely adjacent to QGPC.cib-4A probably have effects on GPC. QGH.cib-5D was the only one detected for GH with high PVE of 33.31–47.99% across the three environments and was assumed to be related to the nearest pina-D1 and pinb-D1genes. Three QTLs were identified for FN in at least two environments, of which QFN.cib-3D had relatively higher PVE of 16.58–25.74%. The positive effect of QFN.cib-3D for high FN was verified in a double-haploid population derived from Chuanmai 42 × Kechengmai 4. The combination of these QTLs has a considerable effect on increasing FN. The transcript levels of Basic 7S globulin and Basic 7S globulin 2 in QFN.cib-3D were significantly different between low FN and high FN bulks, as observed through bulk segregant RNA-seq (BSR). These QTLs and candidate genes based on the high-density genetic map would be beneficial for further understanding of the genetic mechanism of quality traits and molecular breeding of wheat.

Alpha amylase activity and its relation with the falling number in experimental strains of triticale and tricepiro with potential use in the production of bioetanol. In the present work, the activity of alpha amylase enzymes and the Falling Number (FN) were determined in flours from ten experimental strains of triticeas cultivated in the Experimental Field of the Faculty of Agronomy, National University of La Pampa, Argentina. The conversion from FN to the Liquefaction Number (LN) was performed to obtain the linearity of the relationship with alpha amylases. The degree of association of the activity of the alpha amylase enzymes with the values of FN and LN was evaluated. Genetic variability in amylase activity was found between the lines studied. Some genotypes showed high activity of the alpha amylases enzymes making them suitable for their use in the production of bioethanol. A highly significant Pearson correlation (p <0.001) of 0.92 between FN and the alpha amylase activity was obtained for the year 2014 and 0.71 for the year 2015. The high correlation found between the values of FN, LN and the activity of alpha amylases, indicates that this technique can be used to replace FN in those situations in which equipment is not available. [ABSTRACT FROM AUTHOR]

Preharvest sprouting is a physiologic trait which in specific condition can affect the yield and yield quality. The aim of this study was testing of preharvest spouting resistance of some valuable perspective lines in relationship with the main qualitative traits. As any other trait, preharvest sprouting resistance has a genetic determinism more or less influenced by environmental conditions. Fifteen winter wheat genotypes were tested for preharvest sprouting resistance in relationship with main quality traits and grain yield at two level of fertilization. Preharvest sprouting resistance was evaluate based on two specific methods preharvest sprouting note (PHSn) and falling number (FN) determination. The obtained date shows that is no significant relationship between preharvest sprouting resistance and grain quality even in case of different fertilization. [ABSTRACT FROM AUTHOR]

Numerous quantitative trait loci (QTLs) have been identified for wheat quality; however, most are confined to low-density genetic maps. In this study, based on specific-locus amplified fragment sequencing (SLAF-seq), a high-density genetic map was constructed with 193 recombinant inbred lines derived from Chuanmai 42 and Chuanmai 39. In total, 30 QTLs with phenotypic variance explained (PVE) up to 47.99% were identified for falling number (FN), grain protein content (GPC), grain hardness (GH), and starch pasting properties across three environments. Five NAM genes closely adjacent to QGPC.cib-4A probably have effects on GPC. QGH.cib-5D was the only one detected for GH with high PVE of 33.31–47.99% across the three environments and was assumed to be related to the nearest pina-D1 and pinb-D1 genes. Three QTLs were identified for FN in at least two environments, of which QFN.cib-3D had relatively higher PVE of 16.58–25.74%. The positive effect of QFN.cib-3D for high FN was verified in a double-haploid population derived from Chuanmai 42 × Kechengmai 4. The combination of these QTLs has a considerable effect on increasing FN. The transcript levels of Basic 7S globulin and Basic 7S globulin 2 in QFN.cib-3D were significantly different between low FN and high FN bulks, as observed through bulk segregant RNA-seq (BSR). These QTLs and candidate genes based on the high-density genetic map would be beneficial for further understanding of the genetic mechanism of quality traits and molecular breeding of wheat. [ABSTRACT FROM AUTHOR]

Background and objectives: Falling number (FN) is an analytical wheat quality procedure that uses viscometry to indirectly measure starch α‐amylase activity. National grain standards as well as sales contracts often contain specifications on this single‐number value. In recent years, an effort has been underway to define acceptable performance characteristics of the instruments used to measure falling number. Essential to this effort is the reliance on a standard reference material that has similar behavior of wheat, yet is more stable when stored over time. A recent study by one of the authors identified native corn starch among three other botanical starch sources as the most suitable candidate and defined the repeatability precision in the context of one laboratory possessing two identical instrument models. The current study was designed to evaluate corn starch in a network of eight instruments located throughout the continental United States, with the intention of producing guidelines for operational limits for statistical process control in a FN network. Findings: Over a four‐month period, biweekly (fortnightly) FN measurements repeatedly collected on analytical grade native corn starch sourced from a common container resulted in 99th percentile estimates of the coefficient of variation of repeated measurements of 6.0% and 8.1% for two scenarios: five and three successive runs, respectfully. Estimated 1st and 99th percentile FN limits, expressed as percentages for a laboratory's mean value compared to other laboratories in a network, were −10% and 10% for both scenarios. Additionally, the time‐stable nature of corn starch as a reference standard was verified, with seven laboratories showing no statistically significant linear trend with time and the eighth showing a very weak trend. Conclusions: Native unmodified corn starch may be used as a standard reference material in a network of FN instruments. The material is shelf stable at room temperature and produces intra‐ and inter‐laboratory precision equivalent to that of ground wheat meal, with the added benefit of being stable over time. Significance and novelty: The findings may serve as a basis in establishing operational limits for statistical process control in FN networks. [ABSTRACT FROM AUTHOR]

Rye is considered to be the second bread as it’s both tasty and useful. At present, a healthy lifestyle and in particular proper nutrition are preferable, thus the consumption of bread baked from pure rye flour or from its mixture with wheat flour (with a greater share of rye flour) increases. Taking into consideration that rye is used for nutrition, the purpose of our research is to study biochemical, technological traits of quality of the present varieties of winter rye and to estimate baking merits of rye and rye-wheat bread. The study has been carried out on the experimental plots of the Samara RIA. Seven varieties of winter rye ‘Bezenchukskaya 87’ (standard), ‘Olga’, ‘Roksana’, ‘Antares’, ‘Bezenchukskaya 110’ and the line ‘GK-80’ have been taken as the experimental material in 2016. In dry summer of 2016 all studied varieties of winter wheat produced the grain with a low amylolytic enzyme activity (the ‘falling number’ determined according to Hagberg-Perten was 271-368 s), with a maximum viscosity (700-1000 e.am.) and can be uses as the improvers in the mixtures with rye flour of poor quality or in the mixture with wheat flour. All studied varieties of winter rye showed a large bread volume in the experimental baking with the maximum bread volume of 515-575 cm3 per 100 g of flour (the varieties ‘Bezenchukskaya 87’ and ‘Roksana’) and the minimum 470-480 cm3. The wheat flour added to the rye flour has a positive effect on such rheological traits as dough extension and bread volume. Bread baked directly from the mixture of rye and wheat flour (1:1) according to the technology of State Committee with an intensive dough kneading was of light color with good porosity, with slightly sweet taste and with good appearance

Breeding improvement of winter wheat on the trait ‘falling number’ The researches were conducted on the experimental base of FSBSI ‘Samara RIA’ in 205-2016. The crop was sown in fallow land. The experiment was conducted four times. The area of the plots was 25m2. The meteorological conditions during the years of study largely varied in the amount of precipitations in the period ‘earing-maturing’ that allowed selecting varieties with resistance to stress factors and estimating the effect of genotype and vegetation conditions on the formation of the trait ‘falling number’. The variety ‘Bezenchukskaya 380’ showed the largest expressivity of the trait with 408s, the variety ‘Bezenchukskaya 616’ - 416s, the variety ‘Biryuza’ - 401s, the variety ‘Santa’ - 366s. Genotype has got a determining effect on the formation of the trait ‘falling number’. The share of the genotype in the range of the trait was of 68%, the share of the environmental conditions was 24%. The winter wheat varieties ‘Bezenchukskaya 380’, ‘Bezenchukskaya 616’ and ‘Biryuza’ showed high genotypic flexibility and compensatory resistance to stresses during the years of study. As genetic sources of the trait ‘falling number’ we recommend using the following varieties and lines in winter wheat breeding: ‘Bezenchukskaya 380’, ‘Biryuza’ and ‘Yunona’; ‘Ferrugineum 897’, ‘Lyutestsens 898’ with the falling number of 353-406s and with other valuable traits and properties (grain productivity of 3.65-4.56 t/ha, plant height of 74-101 cm, bread volume of 858-993 ml, general baking assessment of 4.3-4.8 p). The new lines of winter wheat ‘Ferrugineum 897’and ‘Lyutestsens 898’ developed in FSBSI ‘Samara RIA’ are of special interest due to their economic-valuable traits and properties.

The article represents the results of study of baking quality of popular varieties ‘Chulpan 7’ and hybrids F1 of winter rye. It’s shown that baking traits of grain hybrids are the same or a bit better of the variety ‘Chulpan 7’. Grain falling number of the hybrids was higher compared with the variety ‘Chulpan 7’. The hybrid ‘Guttino’ possessed the greatest grain falling number. The varieties ‘Picasso’ and ‘Chulpan 7’ possess the same amount of water soluble pentosans in grain. Among studies hybrids the hybrid ‘Guttino’ had the largest amount of water soluble pentosans in grain, but the hybrid ‘Brasetto’ had the smallest one. It was shown that a content of water soluble pentosans in winter rye grain had a significant effect on dimensional stability of bread. The larger amount of water soluble pentosans in grain increases dimensional stability of bread. The amount of the effect of water soluble pentosans on dimensional stability of bread is given in figures. If the amount of water soluble pentosans in grain is up to 1%, dimensional stability of bread is up to 0,102. Water soluble pentosans in grain of the hybrids have a slight negative effect on the volume of bread. Grain of the hybrid ‘Guttino’ possesses a comparatively high kinetic viscosity of aqueous extraction, but the hybrid ‘Brasetto’ possesses a low one. Increase of viscosity of aqueous extraction in grain increases dimensional stability of bread. It is shown a possibility to use viscosity of aqueous extraction for quantitative assessment of an amount of water soluble pentosans and baking traits of winter rye hybrids F1. Bread quality of the studied rye hybrids differ from the popular variety ‘Chulpan 7’ and among themselves in some traits. Among the hybrids ‘Brasetto’ possesses the smallest dimensional stability of bread. The hybrid ‘Visello’ has the largest loaf volume; the hybrids ‘Picasso’ and ‘Chulpan 7’ have the smallest one. Crust of bread baked from the grain of the hybrid ‘Picasso’ is smooth, without large cracks, the variety ‘Chulpan 7’ has a smooth, without large cracks crust. The bread crust of the hybrid ‘Picasso’ is of dark brown color, that of the hibrid ‘Chulpan 7’ and the others is from light brown to dark brown. Bread made from all these hybrids is of proper, round, not vague form. Bread baked from the hybrid ‘Picasso’ possesses a uniform porosity with small voids; bread of the variety ‘Chulpan 7’ is uniform, without any voids.

In Europe, durum wheat is traditionally grown primarily in the Mediterranean region. A question arises as to whether now, in a situation of global climate change, the conditions for durum wheat might be more favourable also in countries with temperate continental climate. Field trials at a location in the south-eastern part of the Czech Republic with a typical European continental climate were established in four harvest years (2011 – 2014). Yield, quality and deoxynivalenol content were evaluated and the impact of year and variety was studied. The best quality was achieved in 2013, when 4 of 5 varieties met all the quality requirements for durum wheat according to Commission Regulation (EU) No. 1272 / 2009. The most frequent reason for unsatisfactory quality was loss of vitreousness and low falling number. In 2012, three varieties froze, and this year was therefore excluded from evaluation. Yield varied between 7.6 t ha−1 in 2013 to 10.9 t ha−1 in 2014 and it was in a negative, statistically significant relationship with most of qualitative traits, particularly with vitreousness (r = − 0.72). The strongest correlation between qualitative traits was found between vitreousness and thousand kernel weight (r = − 0.73) and vitreousness and test weight (r = 0.70).

The properties of the starch-amylolytic complex of commercial low-extract rye flour were determined based on the traditional method, such as falling number and amylograph test as well as differential scanning calorimetry (DSC). The starch, pentosans and protein had a significant effect on the thermal properties of the tested rye flours. Based on the falling number, it was revealed that rye flours were characterized by medium and low alpha-amylase activity. The falling number and amylograph test are not sufficient methods to determine the suitability of currently produced rye flours for bread making. The gelatinization process of the rye flour starch could be evaluated by the DSC test, which, together with the falling number and amylograph test, may allow a better way to evaluate the usefulness of rye flours for bread making. Many significant correlations between parameters determined by DSC endotherm and quality parameters of rye bread, such as volume and crumb hardness, were reported. Breads made from flour with higher enthalpy in DSC were characterized by higher volume and softer crumb.

Background and objectives: As a seasonal crop, the government (Pakistan) and the milling industry purchase and store a reasonable quantity of wheat (T. aestivum) annually. After filling in jute/polypropylene bags, the major portion of this wheat is stacked in a room type warehouse under uncontrolled conditions. The aim of this study was to find the impact of the storage period, initial grain moisture, annual temperature variations, relative humidity, and fumigation on rheological changes in wheat stored in a hot steppe climate using the latest approach (mixolab). Findings: During this study, the gluten index (GI) (72.4%–97.1%) and falling number (FN) (455–593.1 s) values increased for most of the storage months and showed a strong negative temperature correlation. Significant variability was also noted during the storage period in mixolab behavior and a strong correlation was found with the storage temperature. The starch gelatinization (C3) (1.824–2.063 Nm) and C3‐C2 (1.320–1.583 Nm) increased, while retrogradation (C5) (2.833–2.506 Nm) and cooling setback (C5‐C4) (1.265–0.840 Nm) decreased over most of the month. Pasting properties (C4) showed a mixed pattern during storage (1.7965–1.536 Nm). The GI and FN were positively correlated with C3 and C3‐C2, and negatively correlated with C5‐C4. Fumigation showed significant effect on GI and FN of the grains, while the initial grain moisture (<11%) showed non‐significant impact on most of the rheological characteristics during storage. Conclusions: Most of the rheological characteristics of wheat (GI, FN, and mixolab) changed significantly during the storage period, while the fumigation and initial grain moisture did not show any significant impact. Significance and novelty: The quality characteristics of stored wheat vary depending on the geographical region. For millers, it will be important to understand these variations to produce a consistent quality flour. [ABSTRACT FROM AUTHOR]

Due to it high nutritional and sensorial characteristics of pumpkin seed flour (PSF) it is suistanable to be used as ingredient in different food products such as cereal products. The objective of this study was to analyze the effect of PSF addition (from 0% up to 20%) in a meal form (PSF) in a refined wheat flour on the mixing dough rheological properties by using Farinograph and Extensograph devices and pasting dough rheological properties by using Amylograph and Falling Number devices. It seems that by PSF addition the water absorption capacity increased, whereas compared to the control sample the dough stability and development time decreased. According to Extensograph device the dough extensibility decreased with the increased level of PSF addition in wheat flour. The dough pasting properties showed that by PSF addition the Falling Number and peak viscosity decreased whereas the gelatinization temperature and temperature at peak viscosity increased. [ABSTRACT FROM AUTHOR]

Our work consists of studying the improvement of the bread-making quality of soft wheat flour by using a natural product, malt flour, to enhance its value as an intermediate product, by examining its influence on the biochemical, nutritional, technological and organoleptic behavior of the finished product. The chemical composition of bread flours (you have only studied soft wheat flour) with added malt flour (water, fat, protein, ash, starch content) as well as the technological and functional properties (gluten, falling number, Zeleny, CHOPIN alveograph) were thus determined. The study showed that the incorporation of malt flour into wheat flour provides more mineral salts, fat and starch and a decrease in the sedimentation index, amylase activity, swelling index "G" and deformation work "W" and an increase in tenacity "P". The breads obtained had a good volume, a good crumb texture, a fine crust and a good taste, especially for flours with 1% and 2% malt added, comparable to the control bread. [ABSTRACT FROM AUTHOR]

Rye (Secale cereale L.) grain is an excellent raw material for healthy and tasty foods. Rye products are characterized by their unique composition and properties such as antioxidant capacity and total phenolic. The aim of the study was to assess radical scavenging capacity, total phenolic content, protein, starch content and falling number in rye varieties wholemeal. The trial included population winter rye varieties 'Kaupo', 'Amilo', 'Dankowskie Amber', 'Dankowskie Rubin', 'Inspector' and hybrid rye varieties 'SU Drive', 'SU Mephisto', 'SU Bendix', 'Brasetto', 'Palazzo' grown in Latvia. The antioxidant activity was determined using the DPPH (2.2-diphenyl-1-1-picrylhydrazyl radical) assay and total phenolic content was determined spectrophotometrically according to the Folin-Ciocalteou method. The rye grain antioxidant capacity was estimated as Trolox equivalent, while the total phenolic content was expressed as gallic equivalents (GAE). 'Su Drive' rye variety contained the largest amount of total phenolic (average 208 mg GAE 100 g-1 DW), but the lowest - 'Inspector' rye variety 176 mg GAE 100 g-1 DW. In general, all rye samples tested in this study demonstrated similar level of antioxidant capacity (from 38.5 to 46.2 mmol Trolox eq. 100 g-1). Statistically higher (P < 0.05) total phenols content and falling number had hybrid rye grains, compared to the population rye grains. In the present trial, the differences between hybrid varieties grains protein and starch content comparing to population varieties were not observed. [ABSTRACT FROM AUTHOR]

Wheat blends with rice flour in comparison to blends with barley flour, indicated a reduction in dry gluten percentage reached -0.027 (p≥0.561), -0.332 (p≥0.008) and -0.227 (p≥0.0001) for wheat cultivars Misr2, Giza171 and Gimmeza11, respectively. A blend contained substitution with 5% fenugreek flour and 5% soybean flour contained significantly less 0.078, 0.251 and 0.084% dry gluten in comparison to blends that contained a substitution of 5% fenugreek for cultivars, Misr2, Giza171 and Gimmeza11, respectively. Also, the comparison between the group of blends that contained fenugreek and soybean flours versus those contained soybean flour revealed significant reduction in dry gluten percentage due to the substitution by two pulse flour rather than soybean flour reached -0.078, - 0.0172 and -0.111% for Misr2, Giza171 and Gimmeza11 cultivars, respectively. Substitution of wheat flour by rice flour in blends resulted in significant decrease in dry gluten percentage of Misr2 cultivar reached 0.056% over blends with sorghum flour. While, blends of Giza171 had significantly 0.233% higher dry gluten. Also, rice/Gimmeza11 flour blends showed insignificantly 0.010% higher dry gluten percentage relative to blends with sorghum flour. Wheat flour blends contained sorghum flour replacement gave higher figures of falling number reached 16.14, 14.63 and10.33 in comparison to the corresponding blends with rice flour replacement for wheat flours of Misr2, Giza171 and Gimmeza11, respectively. Also Misr2 blends with rice flour gave lower falling number over blends with barley flour (6.522 Sec). While, Giza171 blends with rice flour had higher values of falling number in comparison to those blends with barley flour while, Gimmeza11 blends with rice flour had 7.07 Sec. rise in falling number in comparison to blends with barley flour. [ABSTRACT FROM AUTHOR]

In order to study the effect of the superabsorbent polymer and manure fertilizer on the baking characteristics of wheat cultivars under different water deficit conditions, an experiment was carried out in a factorial layout based on a randomized complete block design in three replications at Agricultural Research Center, West-Azerbaijan (Saatlo station) during 2017- 2018 growing seasons. The factors included irrigation at two levels (normal and water stress), superabsorbent polymer: 200 kg ha-1, manure fertilizer: 40 tons ha-1, their dual application and control (non-application fertilizer), and wheat cultivars (Mihan, Heidari and Zarineh). The measured traits included grain yield, wheat grain moisture content, hectoliter weight, flour moisture content, ash content, glutenin, gliadin, dry gluten, gluten index, protein percent, Zeleny number, falling number and protein yield. The results of the analysis of variances showed that the effect of drought stress, superabsorbent and cultivar on the studied traits was significant. Grain yield, protein yield, flour moisture, glutenin, dry gluten, gelatin index and Zeleny number were decreased under drought stress conditions, but the falling number, grain protein and gliadin content were increased. Application of the superabsorbent polymer of chemical and manure fertilizer increased the grain yield, protein yield and gluten index. The highest grain yield (6636.77 kg ha-1) and protein yield (1093.79 kg ha-1), and the lowest hectoliter weight (75.81 kg/100 liters) were obtained from Mihan cultivar. The highest Zeleny number was obtained from the Zarineh cultivar (26.35%) under the conditions involving the dual application of the manure and superabsorbent and the Heidari cultivar (26.32%) with the application of the manure fertilizer. The highest falling number was obtained from Heidari (461.50 seconds). The lowest falling number was obtained from Zarineh (443.73 seconds). The highest correlation was observed between glutenin and gluten indexes (0.97**). To mitigating the reduction of grain and protein yield under drought stress and improve the baking characteristics, such as dry gluten, falling number, glutenin and gluten index, in wheat cultivars, the use of manure and superabsorbent could be effective. [ABSTRACT FROM AUTHOR]

To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the Falling number. The fermentograph and maturograph tests showed differences in the optimal fermentation and proofing times, as well as in dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes in the third stage of fermentation simulated on the oven-rise apparatus decided about baking trial results; in this regard, wheat-canahua flour composites reached statistically better results. All obtained data together with sensory scores pointed to the maximal tolerable quinoa or canahua dosage up to 15% wt. [ABSTRACT FROM AUTHOR]

Background and objectives: Falling number (FN), a long‐standing procedure that indirectly measures α‐amylase activity, is routinely used in official inspection operations and commerce to infer processing characteristics and end‐use quality of wheat. Because price may be moderated by FN, good precision of this procedure is essential. A study was enacted to search for a reference material that can be used to monitor FN instruments in a network. Because starch is the largest component of the wheat grain and responsible for the viscous behavior of paste meals, pure forms of starch were considered. Four native starches were selected, corn (from maize), potato, rice, and wheat. Weekly measurements were made over three months using two FN instruments in anticipation that eventual network monitoring programs in government and industry will consist of control charting at this frequency. Findings: Corn starch produced the best precision, with a coefficient of variation (CV) of 1.4%–1.7%. The noncereal starch, potato, had the poorest precision (CV = 6.1%–6.9%). All starches were stable, showing no time effect over the evaluation period. Additional testing on corn starches from other sources (laboratory supply, wholesale, and grocery retail) produced consistent results with respect to the original corn starch. Conclusions: Pure native corn starch was the most suitable of the selected four starches for use as a standard reference material for FN. Significance and novelty: Because of increased reliance on FN as a grading criterion or pricing threshold, added pressure is placed on regulatory bodies to assure the industry of the integrity of system. This work identifies corn starch as a suitable standard reference material for FN and establishes precision limits in time monitoring programs. [ABSTRACT FROM AUTHOR]

Main Conclusion: Late-maturity α-amylase (LMA) expression in wheat grains can be induced by either a cool temperature shock close to physiological maturity or continuous cool maximum temperatures during grain development. Late-maturity α-amylase (LMA) is a genetic trait in wheat (Triticum aestivum L.) involving the production of α-amylase during grain development, which can result in an unacceptably low Falling Number (FN) in mature grain and consequent grain downgrading. Comparison of the FN test, an α-amylase activity assay and a high pI α-amylase-specific ELISA on the same meal samples gave equivalent results; ELISA was used for further experiments because of its isoform specificity. A cool temperature shock during the middle stages of grain development is known to induce LMA and is used for phenotypic screening. It was determined that a cool temperature treatment of seven days was required to reliably induce LMA. Glasshouse studies performed in summer and winter demonstrated that temperature affected the timing of sensitivity to cool-shock by altering the rate and duration of grain development, but that the sensitive grain developmental stage was unchanged at 35–45% moisture content. Wheat varieties with Rht-B1b or Rht-D1b dwarfing genes responded to a cool-shock only from mid grain filling until physiological maturity, whilst genotypes with Rht8c or without a dwarfing gene expressed LMA in response to a cool-shock during a wider developmental range. A continuous cool maximum temperature regimen (23 °C/15 °C day/night) during grain development also resulted in LMA expression and showed a stronger association with field expression than the cool-shock treatment. These results clarify how genotype, temperature and grain developmental stage determine LMA expression, and allow for the improvement of LMA phenotypic screening methods. [ABSTRACT FROM AUTHOR]

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 spring wheat Alibi has been recognized as the richest source of dietary fiber. The tested cultivars were characterized by high technological value and very good chemical composition and can be recommended for use in the food industry. [ABSTRACT FROM AUTHOR]

The aim of this work was to characterise the rheological changes of wheat doughs with dry sourdough addition on mixing and pasting characteristics. Nowadays, it is well known that there is an increased demand for bakery products, obtained from natural ingredients, with good sensory characteristics. The use of sourdough in wheat flour improves bread sensory characteristics of bakery products which may present a better taste and flavour and longer shelf-life. Our study meets the demands of bakery consumers which desire products close, if it is possible to the traditional ones, by using the sourdough in the bread recipe. The advantage of this process is that the sourdough is directly introduced in the bread recipe fact that now in the "century of speed" facilities the bakery process. In order to know the way in which sourdough may change the bakery technological behaviour it is important to study dough rheological characteristics. For this purpose our study analyzes by using modern devices such as Farinograph, Extensograph and Amylograph the way in which sourdough addition changes dough rheological characteristics. [ABSTRACT FROM AUTHOR]

Results of perennial studies on influence of predecessors on grain quality parameters of winter rye Kirovskaya 89 and Falenskaya 4 are presented in the article. Winter rye was sowed after such kinds of fallow as pure, manure, green manure (lupine, melilot, red clover, annual grasses), occupied (field pea + oat; radish + vetch + oat; clover). It was established that predecessor could influence on grain quality of winter rye due to its impact on agro-physical, biological properties of soil, and phyto-sanitary state of sowings. Test weight of grain varied by years and by predecessors in Kirovskaya 89 from 564 up to 707 g/l; in Falenskaya 4 - from 650 up to 710 g/l. At the average for years of investigations, both varieties formed high-test weight grain according to State Standard. Grain of variety Kirovskaya 89 belongs to II class of quality on a base of parameter “falling numbef’ at any predecessor - its grain does not demand subgrading (bread of good quality). Variety Falenskaya 4 forms grain of I class in majority of years and was characterized as improver for subgrading for grain with low qualities. 1000 grain mass in variety Kirovskaya 89 was significantly higher at green manure fallow, in variety Falenskaya 4 - at pure fallow. Protein content was low than 11.5% at any predecessor and type of fallow that does not lowered bakery properties of flour. Total bakery value of variety Kirovskaya 89 at pure fallow was 3.09 points, increased at green manure, and occupied fallows up to 3.51.3.57 points.