Use of wheat,triticale and rye flours in layer cake production

In this study, the capacity of obtaining high quality layer cakes from rye and triticale lines was analysed and compared to wheat lines. The samples were characterised considering grain hardness, flour composition and quality parameters as protein, pentosan, damaged starch, pasting viscosity and functional predictive test – solvent retention capacity test. Cakes were analysed in weight, symmetry, volume, volume index (VI) by measuring the height in different points of the cake, crust and crumb colour, crumb structure and texture. Wheat and triticale cakes showed similar characteristics. Rye cakes showed higher volume and lower weight than those with crumbs darker in colour, higher adhesiveness, springiness and resilience. The multiple regression analysis was used to develop an equation for cake volume index prediction. The best‐fit linear regression model was: VI = 14.75 – 0.14 × protein + 0.93 × water soluble pentosan – 0.27 × total pentosan. Despite the differences, high quality cakes can be elaborated with rye, triticale and soft wheat cultivars.     

Aflatoxin production in three selected samples of triticale,wheat and rye grown in Argentina

Little is known about mycotoxin contamination of triticale, a hybrid resulting from crossing wheat and rye. The purpose of the present work was to evaluate triticale as a substrate for aflatoxin accumulation in comparison with its parents. Aflatoxin (B₁, B₂, G₁ and G₂) accumulation curves were obtained for the three substrates inoculated with Aspergillus parasiticus NRRL 2999 and incubated at 25 °C and water activity 0.925 for 10 weeks. Wheat and triticale were poor substrates for aflatoxin production. Rye was more prone than the other substrates to fast colonisation by A parasiticus and accumulated larger aflatoxin quantities over the whole incubation period. The maximum aflatoxin concentration in rye (11 840 µg kg⁻¹) was significantly larger (p < 0.05) than those obtained in wheat (2150 µg kg⁻¹) and triticale (2850 µg kg⁻¹). © 2000 Society of Chemical Industry     

Effects of cultivar and soil fertility on grain protein yield,grain protein content,flour yield and breadmaking quality of wheat

Grain protein content affects the flour yield and breadmaking characteristics of wheat (Triticum aestivum L). In this study, grain protein yield, grain protein content, flour yield and loaf volume were quantified for four wheat cultivars (Inia, Carina, Kariega and SST 86) grown under six different soil fertility regimes in a long-term fertilisation and irrigation experiment at the University of Pretoria. The experimental design was a randomised complete block replicated four times, with fertility as the main plots and cultivars as the subplot treatments. Grain protein yield, flour yield, loaf volume and mixograph dough peak mixing time varied among cultivars and soil fertility situations. Grain protein content differed among cultivars, but mixograph water absorption and dough characteristics did not differ. The highest grain protein yield was 873 kg ha⁻¹ for Carina and the lowest 527 kg ha⁻¹ for SST 86. Grain protein content averaged 131 g kg⁻¹ for Carina and 122 g kg⁻¹ for Kariega. Breadmaking performance showed that in a well-balanced soil fertility situation, Kariega produced 1025 cm³ of loaf volume while Inia averaged 950 cm³. Grain protein yield increased with increasing soil fertility, but grain protein content, flour yield, loaf volume, water absorption and mixograph peak mixing time varied with soil fertility. The interaction between cultivar and soil fertility was significant for grain protein yield, grain protein content, flour yield, loaf volume and water absorption but not dough peak mixing time. The results indicate cultivar differences in breadmaking quality characteristics and that soil fertility status affects grain protein yield, grain protein content, flour yield, loaf volume potential and water absorption but not mixograph peak mixing time and dough characteristics. © 1999 Society of Chemical Industry     

Factors affecting usefulness of triticale grain for bioethanol production

BACKGROUND: Triticale grain could be a useful material for bioethanol production. The aim of this study was to examine how grain cultivar, nitrogen fertilisation level, location and year affect the starch content in triticale grain and which method of starch determination, polarimetric, enzymatic or near‐infrared transmission (NIT), gives the best prediction of real bioethanol productivity from triticale grain. RESULTS: It was found that the starch content in triticale grain was correlated positively with test weight and 1000‐kernel weight but negatively with falling number and protein content. All factors, i.e. cultivar, nitrogen fertilisation level, location and year, as well as the intrinsic interaction between these factors, had a significant effect on the starch level in triticale grain. The NIT procedure of starch determination gave the best results in predicting the real yield of ethanol obtained on the basis of classic fermentation (95% match), while the enzymatic and polarimetric methods corresponded with the real results at levels of 89–90 and 78–82% respectively. CONCLUSION: Grain growth conditions related to location and nitrogen fertilisation level had the most noticeable effect on grain starch content, while grain yield per hectare had the most significant effect on ethanol productivity. Copyright © 2010 Society of Chemical Industry     

Blocked thiols in glutenin and protein quality

It has already been suggested that when glutenin chains are synthesised, two cysteine residues on each chain preferentially form interchain disulphide bonds (SS) resulting in linear arrays of polypeptide chains. Presumably steric factors stop the growth of a molecule eventually, leaving each terminal chain with a free SH group. It is now postulated that the free SH groups later react with low molecular weight (mol. wt) thiols and SS compounds, which also break some interchain bonds by SS interchange so reducing the average mol. wt of the glutenin. Terminal SH groups and the halves of each broken SS become blocked by low mol. wt compounds. Therefore, if the quantity of glutenin-bound low mol. wt thiols (end-blockers) bound to glutenin could be measured it would enable the number of glutenin molecules to be calculated and hence a number-average mol. wt. When six wheats spanning the normal range of baking quality were tested, glutenin-bound half-cystine and glutathione residues were eventually found, but no SH groups could be detected. The number-average number of chains per glutenin molecule (proportional to mol. wt) was correlated with intrinsic viscosity of glutenin and with loaf volume per gram of loaf protein, thus supporting the hypothesis. It is suggested that the main aim of reducing the native thiol content of flour with improvers is to limit degradation of glutenin molecules. If the hypothesis should be confirmed it may be advantageous to breed wheats with low contents of thiols and active disulphides in the grain, since their quantities may largely account for glutenin mol. wt and, in turn, protein quality.     

Unmalted triticale cultivars as brewing adjuncts: effects of enzyme activities and composition on beer wort quality

The applicability of three selected triticale cultivars (Trinidad, Lamberto, Fidelio) for use as brewing adjuncts was investigated in comparison with wheat adjunct and barley malt. Fermentable substance, crude protein and arabinoxylan levels of starchy materials were determined as well as their native potencies (amylolytic, proteolytic, pentosolytic) to solubilise and degrade grain components during mashing. Laboratory‐scale experiments were performed to evaluate the influence of the adjuncts (composition, enzyme potency) on beer wort quality by mashing mixed (1:1) grists of malt and adjunct. Barley malt was rated as the superior raw material, possessing considerably higher enzyme activities and yielding the lowest wort viscosity. Among the triticale cultivars cv Trinidad was identified as the most suitable to serve as a brewing adjunct due to its improved starch solubilisation properties and its ability to generate low wort viscosities. Compared with the potent malt enzymes, the enzyme activities of unmalted triticale (such as amylases, pentosanases and proteases) had little affect on the composition of the sweet worts. In contrast, the contents of crude protein and fermentable substance of the triticale varieties greatly affected wort quality. Furthermore, the adjunct moiety determined the level of wort viscosity when mashing a combination of malt and triticale. In general, the brewing properties of triticale cv Trinidad were comparable with those of wheat. Copyright © 2004 Society of Chemical Industry     

Genetic implications of kernel NIR hardness on milling and flour quality in bread wheat

While quantitative measurements of wheat (Triticum aestivum L) kernel hardness are important for market classification of cultivars, their genetic relationship to end-use quality in breeding populations is not well established. After verifying that divergent selection for hardness score (HS) based on near- infrared reflectance (NIR) spectroscopy was effective, the objective was to determine correlated selection responses in milling and flour quality of two hard red winter populations differing widely in parental origin. Selection was applied in the F₃ generation using replicated field plots at two locations. Selection response was evaluated in the F₄ generation at the same locations the following year. Selection for high HS (harder kernels) increased kernel protein concentration in both populations, while low HS selection decreased it. Selection for HS had no consistent and detectable impact on flour yield or physical dough properties (mixograph absorption, mixing time, and mixograph rating or tolerance). Selection for high HS decreased SDS sedimentation volume adjusted for flour protein concentration in both populations, but the magnitude of the response was small (?1.7 ml in actual units; ?0.3 ml after adjustment). Because correlative effects of NIR hardness were primarily expressed in protein quantity and not protein quality, milling and flour quality must be considered independently of NIR hardness if genetic improvement in those traits is desired.     

Inclusion of wheat and triticale silage in the diet of lactating dairy cows

The objective of this experiment was to partially replace corn silage with 2 alternative forages, wheat (Triticum aestivum) or triticale (X Triticosecale) silages at 10% of the diet dry matter (DM), and investigate the effects on dairy cow productivity, nutrient utilization, enteric CH₄ emissions, and farm income over feed costs. Wheat and triticale were planted in the fall as cover crops and harvested in the spring at the boot stage. Neutral- and acid-detergent fiber and lignin concentrations were higher in the wheat and triticale silages compared with corn silage. The forages had similar ruminal in situ effective degradability of DM. Both alternative forages had 1% starch or less compared with the approximately 35% starch in corn silage. Diets with the alternative forages were fed in a replicated 3 × 3 Latin square design experiment with three 28-d periods and 12 Holstein cows. The control diet contained 44% (DM basis) corn silage. In the other 2 diets, wheat or triticale silages were included at 10% of dietary DM, replacing corn silage. Dry matter intake was not affected by diet, but both wheat and triticale silage decreased yield of milk (41.4 and 41.2 vs. 42.7 ± 5.18 kg/d) and milk components, compared with corn silage. Milk fat from cows fed the alternative forage diets contained higher concentrations of 4:0, 6:0, and 18:0 and tended to have lower concentrations of total trans fatty acids. Apparent total-tract digestibility of DM and organic matter was decreased in the wheat silage diet, and digestibility of neutral-and acid-detergent fiber was increased in the triticale silage diet. The wheat and triticale silage diets resulted in higher excretion of urinary urea, higher milk urea N, and lower milk N efficiency compared with the corn silage diet. Enteric CH₄ emission per kilogram of energy-corrected milk was highest in the triticale silage diet, whereas CO₂ emission was decreased by both wheat and triticale silage. This study showed that, at milk production of around 42 kg/d, wheat silage and triticale silage can partially replace corn silage DM and not affect DM intake, but milk yield may decrease slightly. For dairy farms in need of more forage, triticale or wheat double cropped with corn silage may be an appropriate cropping strategy.     

Responses of breadmaking quality to sulphur in three wheat varieties

Field experiments were carried out at three sites in England to investigate the effects of S fertilisation on breadmaking quality of three winter wheat varieties (Hereward, Rialto and Spark) in the 1996–1997 season. The soils at the three sites differed in extractable S contents. Depending on site, either 180 and 230 kg ha⁻¹ N or 230 and 280 kg ha⁻¹ N treatments were factorially combined with three S treatments (0, 20 and 100 kg ha⁻¹ S). Addition of S increased loaf volume significantly at two sites where grain S concentration was also significantly increased and grain N:S ratio decreased. Application of the extra 50 kg ha⁻¹ N increased grain protein concentration but did not increase loaf volume at any of the sites. Loaf volume was found to correlate more closely with grain S than with grain protein concentration. Addition of S generally decreased the elastic modulus of gel protein and dough resistance but increased dough extensibility. Despite considerable differences in their dough rheology, the responses in rheology and loaf volume to S were similar in all three varieties. Selected flour samples of Rialto from the Bridgets site were also analysed for the glutenin subunit distribution, showing that S addition increased the relative proportion of low-molecular-weight subunits at the expense of high-molecular-weight subunits of glutenin. This study therefore shows that the beneficial effects of S on breadmaking quality are associated with decreased dough elasticity and increased extensibility resulting from effects on the amount and composition of the glutenin polymers. The results also indicate that S fertilisation is required in some areas of England to maintain breadmaking quality. © 1999 Society of Chemical Industry     

Models of growing season weather impacts on breadmaking quality of spring wheat from producer fields in western Canada

BACKGROUND: The purpose of this study was to quantify growing season weather and wheat quality at individual producer fields to understand weather impacts and develop weather‐based models of spring wheat quality. RESULTS: Ninety‐six hard red spring wheat samples of two genotypes supplied by western Canadian producers in 2003 and 2004 underwent comprehensive analysis for breadmaking quality. For each individual field, daily rainfall, maximum and minimum air temperature were observed and used to calculate several measures of heat. Modeled water use, demand and stress were also calculated and all weather variables were accumulated over different phenological stages. Relationships between weather variables and wheat quality variables were determined by multivariate regression analysis separated into four steps, each adding more complex information into the models. There was substantial variation in weather conditions and wheat quality between years with generally higher quality and stronger dough in the warmer and drier year, 2003. The two genotypes displayed many differences in response to the environment. Prediction of wheat quality improved with increasing complexity of weather models and close to 50% of the variation in quality could be explained by multivariate models. CONCLUSIONS: Results showed that even for top‐grade milling wheat of similar protein content, significant differences exist in breadmaking quality of wheat from different farms. The improvement in r² when using modeled environmental variables indicates that crop water use and water stress are important for wheat quality. The development of Canada Western Red Spring quality prediction models for western Canada based on growing season weather shows promise. Copyright © 2008 Society of Chemical Industry     

小黑麦啤酒糖化工艺的探讨

首次采用了小麦与黑麦属间异源多倍体杂交品种——小黑麦作为酿造啤酒原料。与传统啤酒大麦原料相比 ,小黑麦不仅淀粉酶活性及蛋白质含量高 ,八种必需氨基酸平衡 ,而且产量高 ,种植费用低 ,可降低原料价格。本试验对小黑麦糖化工艺进行了探讨 ,确定糖化主要技术参数 ,麦汁质量符合酿造啤酒标准。     

Effect of preharvest applied herbicides on breadmaking quality of hard red spring wheat

Certain herbicides can be applied prior to harvest for weed control in wheat. Research was conducted to determine the effect of preharvest applications of glyphosate, paraquat and metsulfuron + 2, 4‐D on grain, flour and the breadmaking quality of hard red spring wheat. Herbicides were applied at soft dough (SD), ～500 g kg^?1 kernel moisture and hard dough (HD), ～350 g kg^?1 kernel moisture stages of ‘Parshall’ hard red spring wheat. Test weight was reduced 1.3 and 2.3 kg hl^?1, 1000 kernel weight was reduced 3.5 and 4.5 g, and large kernel content was reduced 230 and 280 g kg^?1 by glyphosate and paraquat respectively when applied at SD. Metsulfuron + 2, 4‐D did not affect physical grain quality. Glyphosate and paraquat applied at SD and HD increased gluten index two to eight units. Metsulfuron + 2, 4‐D reduced the gluten index four units when applied at SD. Dough mixing stability was increased 1.7 min by glyphosate applied at SD or HD, and by paraquat applied at SD. Dough mixing time during bread making was 0.5 min longer with flour from wheat treated with glyphosate and was 0.4 min shorter with flour from wheat treated with Metsulfuron + 2, 4‐D at SD. Loaf volume, symmetry and crumb score were not affected by herbicide treatments. Copyright © 2004 Society of Chemical Industry     

不同发芽状况对小麦烘焙品质的影响

对强面筋、中强面筋和弱面筋类型的３个小麦品种的烘焙品质进行分析。结果表明,随发芽程度加深,籽粒蛋白质含量降低,α－淀粉酶活性增强,面粉和面改变。小于４１ｈ发芽处理的强面筋、中强面筋泪科小于１８ｈ发芽处理的强面筋小麦,其面包烘焙品质与对照处同一水平。发芽面对包烘焙品质影响,弱面筋类型品种比强面筋类型品种更为敏感。     

Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour

The effects of enzyme‐active full‐fat (EAFFSF), heat‐treated full‐fat (HTFFSF) and enzyme‐active defatted (EADSF) soy flours and commercial soy protein isolates (SPIs) on mixing properties and extensibility of dough, gluten formation, gas production and retention properties of dough and bread quality were studied. The soy products utilised in this study presented values of urease activity, nitrogen solubility index (NSI) and enthalpies of protein denaturation according to their previous heat processing. Soy products interfered in gluten formation, weakened dough strength and decreased dough gas retention capacity. Bread quality was negatively affected by soy product addition. The negative effects were exacerbated by an increase in soy/wheat ratio. Soybean protein state was identified as an important factor in determining dough and bread properties. Copyright © 2005 Society of Chemical Industry     

Effects of tillage and nitrogen fertilisation on triticale grain yield,chemical composition and nutritive value

BACKGROUND: Given the interest in the development of cultivation systems with low agronomic input and environmental impact, the aim of this study was to determine the influence of tillage system (conventional tillage (CT), two‐layer tillage (TT), surface tillage (ST) and minimum tillage (MT)) and nitrogen (N) fertilisation rate (0, 50 and 100 kg ha^?1) on triticale grain and protein yields, chemical composition and nutritive value. RESULTS: There were no significant differences among tillage treatments in grain and protein yields. ST resulted in significantly higher crude protein (CP) and true soluble protein (TSP) contents as well as in vitro crude protein digestibility (CPD). Neutral detergent fibre concentration was significantly higher with ST than with MT, and this led to a small reduction (2 g kg^?1 dry matter (DM)) in in vitro true DM digestibility (IVTDMD). N fertilisation significantly increased grain and protein yields as well as CP, non‐protein nitrogen and TSP contents and CPD. IVTDMD was significantly lower with 0 kg N ha^?1 than with 50 and 100 kg N ha^?1. CONCLUSION: Reducing tillage intensity improved the CP content and CPD of triticale grain. The application of 50 kg N ha^?1 resulted in good grain quality parameters and grain and protein yields. Copyright © 2010 Society of Chemical Industry     

不同比例黑麦粉对黑麦面包品质的影响

为了改善黑麦面包的加工性能和食用品质,以高筋小麦粉为主要原料,添加不同比例的黑麦粉,采用直接发酵法制作黑麦面包,通过烘焙试验研究不同比例的黑麦粉对黑麦面包质量的影响。结果表明:当黑麦粉比例增大时,面团不耐揉和,弹性、光泽及发酵效果等评价指标下降,面包感官评价值降低,硬度、黏合性增加,确定最适宜黑麦粉添加量为50%~70%,制作的面包结构细腻柔软、纹理均匀、香气浓郁,评分较高。     

Effect of environment and variety on the relationships of wheat grain physical and chemical characteristics with ethanol yield

BACKGROUND: Following the Renewable Transport Fuel Obligation (RTFO), there is an increasing demand for wheat grain for liquid biofuel in the UK. In order to enhance productivity of the bioethanol industry, good quality wheat must be used. RESULTS: A total of 84 grain samples comprising 14 varieties collected from 11 sites in two harvest years were analysed for a range of grain quality parameters and ethanol yield (EY). The grain quality parameters studied were starch and protein concentration, specific weight, grain density, packing efficiency, thousand‐grain weight (TGW), grain length, width, length/width ratio and hardness index. Regression analysis was used to establish the relationships between grain quality parameters and EY. Apart from grain length and density, all grain parameters had significant relationships with EY. In the order of importance, protein concentration, TGW, packing efficiency and specific weight showed good relationships with EY. All other parameters, including starch concentration, showed a poor correlation with EY. EY and the relationship with the grain parameters were affected more by environment than by variety. Some sites gave consistently higher EY than others. When site and variety were considered with TGW and protein, a good prediction of EY could be made (variance accounted for = 87%). CONCLUSION: Combining TGW and protein concentration could be a better indicator of EY than the current practice of specific weight and protein. Copyright © 2011 Society of Chemical Industry     

微生物对储藏稻谷结块及品质影响的研究

本实验研究了微生物对稻谷结块的影响,并系统地测定和分析了稻谷结块前后的出糙率、不完善粒率、整精米率、垩白粒率、直链淀粉含量、α-淀粉酶、过氧化物酶、脂肪酶、游离脂肪酸值及糊化特性等品质指标的变化。研究发现,黑曲霉、黄曲霉以及产黄青霉最易导致稻谷结块,此外结块稻谷的出糙率、整精米粒率较低,并且不完善粒率明显增加,其中结块稻谷的整精米率55%,不完善粒率5%,已无法达到国家三级粳稻谷的要求。并且稻谷中淀粉的结构发生了一定的变化,使得淀粉抗剪切能力下降,淀粉粒更易破裂,而所制得的米饭,其硬度大,黏性小,整体品质较差。此外在X射线衍射及扫描电子显微镜的测试中发现结块稻谷的淀粉结晶度增大,并且微观结构存在团聚现象,由此推测在微观层面稻谷内淀粉结构的变化是引起稻谷宏观品质变化的重要因素。本实验研究了不同优势微生物对稻谷结块的影响,系统并全面地分析稻谷结块前后的品质变化,为我国粮食安全储藏提供理论依据,科学指导储粮实践。     

Grain storage systems and effects of moisture,temperature and time on grain quality - A review

Global grain production has been increasing every year, which highlights the need for investment, maintenance, and effective management in warehouses. Warehousing is a major bottleneck as it influences the possibility of negotiating for better market prices. In order for profitability to be increased, assurance of product quality for the consumer is necessary. Hence, there is a need for standardization of scientific research and the production chain in this field. The purpose of this bibliographic review is to describe the existing storage systems for grains, steps to be taken for care, and the main studies carried out in this field, to guarantee grains of good quality. The maintenance of the characteristics of the grains after harvest, is essential to guarantee grains of good quality to consumers. However, there are still deficiencies in the field of grain storage, and features of the different systems and conditions to be adopted for each of them are provided in this review.