Fatty acids in wheat varieties consumed in Bangladesh

Content of ether extractable fat in 6 wheat varieties, consumed in Bangladesh, ranged between 0.9 and 1.9 % of the dry weights. Three saturated and 5 unsaturated fatty acids were detected in these fat extracts by g.l.c. Linoleic acid was major in the fat from Indus-66, Nortino-67 and IP-32, and minor for the other 3 varieties. Stearic acid was major for the fat from Dirk, Mangla-68 and Sonora-64, and minor for the rest. In the former three, the major acids in descending order of abundance were linoleic (41 to 60 %), palmitic (21 to 30 %) and oleic (16 to 26 %). In the later three, this order was oleic (29 to 53 %), palmitic (27 to 41 %) and stearic (13 to 23 %). The unsaturated by saturated fatty acid ratios were above 2 in former group, and below 2 in the later. Palmitic by oleic acid ratios were less than 1 in the former group and about 1 or 2 in the later.     

Evaluation of postharvest preservation strategies for stored wheat seed in Ethiopia

Limited information exists on postharvest preservation strategies of stored wheat in Ethiopia. The present study was conducted to evaluate the effectiveness of on-the shelf postharvest storage strategies of stored wheat in the country. The experiment consisted of eight treatments; (1) metal silos, (2) Purdue Improved Crop Storage (PICS) bags, (3) Super GrainPro bags, (4) industrial filter cake dust applied to wheat in polypropylene bag, (5) plastic drums, 6) Triplex applied to wheat in polypropylene bag, 7) Triplex applied to wheat in plastic drum, and 8) polypropylene bag as control. Measurements of oxygen and carbon dioxide levels, live adults of insects per kg, percentage seed damage, and percentage of weight loss, germination and seedling vigor were determined every two months for six months. Results indicated that storage strategies such as PICS and Super GrainPro bags, filter cake, Triplex, and plastic drums led to a significantly lower live insect density compared to the control. Besides, Triplex and filter cake dust or use of hermetic bags also resulted in a significantly lower rate of seed weight loss (%) compared to the control. After six months of storage, means ± SD germination of seed from the polypropylene bag (control) had decreased to 68.0 ± 6.1% while wheat in all other storage strategies exhibited means ± SD germination capacity ranging from 92.0 ± 3.6% to 98.0 ± 1.0%. The present results demonstrate the potential of preserving stored wheat without relying on synthetic insecticides by using hermetic bags, filter cake, and Triplex, with advantages over traditional strategies used by smallholder farmers in Ethiopia. We recommend that hermetic bags, filter cake dust, and Triplex powder should be promoted for use by farmers for the postharvest preservation of their stored wheat.     

Effect of durum wheat varieties on bread quality

In this study, the effect of different durum wheat varieties on the sensorial and nutritional quality of bread was assessed. In particular, bread manufactured with six wheat cultivars was compared with bread based on commercial semolina mixtures. X‐ray microtomography was used to characterise the final cellular structure of the baked bread. The textural properties of baked bread and doughs were also investigated. In addition, the glucose equivalent (GE) of bread was also evaluated. Finally, the microstructural, sensorial and textural parameters were correlated with each other. Results highlighted that Cappelli and Saragolla bread samples showed higher protein and total soluble fibre content, respectively, in comparison with the reference samples. Moreover, the GE of the Cappelli, Claudio and Saragolla bread samples was similar to that of the reference samples and lower than that of the other samples. However, the sensorial properties of all bread samples showed a very positive score (up to 7.7).     

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     

不同品种小麦戊聚糖降解作用机理研究

选取4个代表性小麦品种,以黑曲霉C2–56菌株产木聚糖酶为材料,研究木聚糖酶对不同小麦品种籽粒戊聚糖降解的影响。随机分组、重复设计,测定酶解前后戊聚糖含量,对数据进行统计学处理。木聚糖酶降解不同小麦品种戊聚糖的差异不显著,为合理利用小麦资源、开展专用小麦育种等方面提供理论参考。     

Improvement in end-use quality of spring wheat varieties grown in different eras

Evaluation of wheat cultivars from different eras allows scientists to determine changes in agronomic and end-use quality characteristics associated with grain yield and end-use quality improvement over time. Forty-four spring wheat cultivars introduced or released since 1933 were evaluated for quality improvement using canonical variant analysis. It was observed that there was a considerable improvement in protein content from 1933 to 1964 whereas the genetic potential for straight grade flour protein from 11.34% in 1933–1964 to 12.13% in 1991–1996. Crude protein increased by 6.95% from 1933 to 1996. Ash content and flour yield declined by 9.55% and 5.51%, respectively. Total chapati scores of modern cultivars were 8.97% higher than those of cultivars grown earlier. The average spread ratio and overall cookie scores increased almost 5.53% and 4.44%, respectively from 1933 to 1996. It was also observed that overall cookie scores were highest during the period 1981–1990. The average dry gluten and total chapati scores of varieties grown since 1991 were approximately 10.20% and 74.72% respectively, which were 4.72% and 8.97% higher than those of cultivars grown since 1933. Average spread ratio and overall cookie scores increased almost 5.53% and 4.44% from 1933 to 1996, respectively. The era (1991–1996) containing the modern varieties showed a substantial improvement in lysine content than the era containing the oldest wheat varieties. Similarly amino acid score was also found to be 4.26% higher than the varieties released during the period 1933–1964.     

The nutritional quality of some Pakistani wheat varieties.

The nutritional quality of some improved wheat varieties grown in pakistan was measured chemically (including amino acid analyses) and biologically in n-balance experiments with growing rats. the protein content ranged from 12.3 to 16.7%. lysine per 100 g protein varied between 2.46 and 2.90%. the protein of chenab-70, punjab-76 and barani-70 contained 16-18 % more lysine than the sa-75 having highest content of protein. iron content was highest in pari-73. the true protein digestibility (td), biological value (bv), net protein utilisation (npu) and net dietary protein calorie percent (ndp cal %) varied between 91-94 %, 58-69 %, 54-63 % and 7.4-8.8 %, respectively. available carbohydrate, lysine and biological value were lowered in varieties with a higher content of protein.     

Identification of some wheat varieties by near infrared reflectance spectroscopy

Variety identification by electrophoresis is not applicable to routine control in industry. In the present work, the feasibility of near infrared reflectance (n.i.r.) analysis was investigated. Two hundred and two wheat samples including 66 samples of six known varieties were collected and their n.i.r. spectra were recorded. Spectral data were mathematically corrected in order to reduce the effect of granularity on n.i.r. spectra, then Principal Component Analysis and Multiple Discriminant Analysis (MDA) were applied to the corrected data. MDA allowed an efficient identification of the genetic origin of unknown samples: on a prediction set, 87% of samples were correctly identified. The computerised identification procedure needed less than 20 records for one sample. Further studies are necessary before recommending n.i.r. as a routine screening method.     

Organochlorine and organophosphate pesticide residues in wheat varieties from Serbia.

A survey was carried out to assess the levels of 20 organochlorine and 15 organophosphate pesticides in wheat grown in two regions of the Vojvodina Province in Serbia. A total of 49 samples of seven wheat varieties were collected during the 2004 harvest. In addition, a composite sample of cultivated wheat varieties was prepared from 36 samples coming from the same regions harvested in 2003 for comparison. Official method of analysis AOAC 970.52 was applied for the determination of pesticide residues. The ranges of mean values for organochlorine residues were 32-47 ng g(-1) for beta-HCH; 28-41 ng g(-1) for gamma-HCH; <1-61 ng g(-1) for aldrin; 5-132 ng g(-1) for dieldrin; 15-111 ng g(-1) for endrin ketone; and <1-77 ng g(-1) for endrin aldehyde. For organophosphate residues the ranges were: 7-27 ng g(-1) for thionazin; <5-35 ng g(-1) for disulphoton; 42-79 ng g(-1) for parathion methyl; 422-1336 ng g(-1) for chlorpyriphos; and <5-281 ng g(-1) for parathion. The mean levels of residues were compared with the regulated maximum levels according to the European Commission and Serbian national regulation, and the average intake of residues from wheat-based products was estimated for the Serbian population.     

Discrimination of European wheat varieties using near infrared reflectance spectroscopy

Near infrared reflectance (NIR) spectroscopy combined with chemometrics was used to discriminate wheat varieties. A total of 249 samples of different wheat varieties from the 2003–2004 harvest were used to develop the best discriminant equation, by applying various scatters and mathematical treatments in the range of 400–2500 nm. Wheat varieties from Spain were ‘Sarina’, ‘Bolero’, ‘Berdún’, ‘Soisson’, ‘Chamorro’, ‘Artur Nick’, ‘Berdun’, ‘Marius’, ‘Anza’, ‘Kalifa’, and wheat varieties from France were ‘Galibier’ and ‘Quality’. The equation developed with the highest accuracy had an applied scatter of weighted multiplicative scatter correction, a math treatment of 2, 15, 8 (order of derivative, gap data points over which the derivative was taken, number of data points used in performing average smoothing). The percentage of correctly identified varieties was 99.5% for the calibration sample set and 94% for the validation sample set. The results demonstrated the usefulness of NIRS combined with chemometrics as a rapid method for discrimination of European wheat varieties. Although the application of the discriminant equation developed for the 2003–2004 harvest yielded a high rate, further test measurements are necessary to evaluate the robustness of the equation.     

不同品种小麦淀粉提取及糊化粘度性质比较

采用实验室方法提取30种不同小麦籽粒淀粉;并用快速粘度分析仪(RVA)测定不同品种小麦淀粉糊化粘度性质,分析各粘度性质相关性及差异性。结果表明:普通小麦淀粉糊化粘度性质参数明显不同,粘度性质参数差异性显著,各参数间相关性极显著。     

Influence of storage conditions on the quality properties of wheat varieties

Effects on the quality properties in real storage conditions and galvanized steel silos for wheat varieties (cv. Bezostaya and Lancer) in the 180 day storage period were investigated. The wheat quality properties including grain moisture, crude protein, hectoliter weight, thousand grain weight, Zeleny sedimentation, wet gluten, dry gluten, and falling number were monitored in the laboratory in three replicates at regular intervals. From these results, crude protein, hectoliter weight, and thousand grain weight of Bezostaya and Lancer wheat varieties decreased with an increase in storage period. Grain moisture, Zeleny sedimentation, wet gluten, and dry gluten increased with storage period until the first two months and subsequently decreased. However, grain moisture for Lancer wheat increased until the third month of storage, after which it decreased. Falling number increased with increase in storage period.     

Policosanol content and composition of wheat varieties as affected by environment

BACKGROUND: Policosanol (PC) is a mixture of high‐molecular‐weight aliphatic primary saturated alcohols which possesses cholesterol‐lowering properties. Literature on PC contents and compositions of wheat varieties is limited. The main objective of this study was to evaluate the effect of genotype and environment on PC content and composition in wheat grain. RESULTS: Grain samples were collected from three varieties, Jagger, Trego and Intrada, grown at three locations, Alva, Balko and Goodwell, OK, in 2005. Two sets of samples were obtained from Goodwell (irrigated and dryland samples). Total PC content and PC composition in whole wheat grain samples were determined using a gas chromatography system. PC contents of the whole wheat grain samples varied from 15.9 to 28.7 mg kg^?1. Tricosanol, tetracosanol, hexacosanol, octacosanol and triacontanol were the most abundant PC components. Within each location a significant variety effect was observed. There was also a significant location × variety random effect on PC content. CONCLUSION: A fundamental understanding of compositional variation in wheat grain requires multi‐environment testing of genotypes, perhaps over several years. This study is the first step towards achieving this goal by revealing significant genetic differences in a limited set of genotypes. Copyright © 2008 Society of Chemical Industry     

Discrimination of wheat grain varieties using image analysis: morphological features

This paper presents the results of a study on the discrimination of 11 wheat grain varieties in three successive years of cultivation and at the grain humidity of 12, 14 and 16%. Each grain was described with the use of 54 geometric variables which, after reduction of variables, left 20 for use in the main analysis. Variables calculated from linear dimensions had the greatest share in the group of discriminating variables, with shape-related indexes being of lesser importance. Seven methods of variables selection based on genetic algorithms (the Class Ranker and Class RankersSearch methods) were used in the study. The final discriminant analysis was performed with the use of stepwise progressive analysis and Meta MultiClass Classifier. The proposed statistical model classified varieties with 90–100% accuracy, depending on the experimental group. Grain images were acquired with a flat scanner, and grains were arranged with a specially designed matrix which enabled arranging 552 grains in rows and columns within several minutes; this makes the method usable in the cereal industry.     

Comparison of wheat varieties by starch-gel electrophoresis of their grain proteins

Single extraction of wheat flour with water proved to be necessary for obtaining clear electropherograms of the albumin/globulin fraction; triple extraction was required to obtain a clear distinction of the gliadin components. As the ‘electrophoretic mobility’ does not have a constant value, a different characteristic, the R_v value, analogous to the R_t value in chromatography, is suggested as a measure of the relative mobility of the components, a characteristic which is not affected by experimental factors. From densitograms of gliadin fractions, 80 wheat varieties and selected lines from various parts of the world were arranged into five main groups, which formed a morphological series. Each main group comprised of a number of sub-groups which in certain cases were found to be based on genetic relationships. Densitograms of the albumin/globulin fractions could be used in conjunction with those of the gliadins for determination of wheat varieties.     

Comparison of the antimicrobial and antioxidant activities of selected wheat varieties

Antibacterial and antioxidant activities of wheat seed ethyl acetate extracts for Jokyoung (JK), Dark northern spring (DNS), Keumkang (KK), Woori (WR), and Winter wheat (WW) were investigated. Antibacterial activities were evaluated in vitro against the common food and cosmetic industry contaminants Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus using well diffusion assays. WW had the highest inhibitory activity against all tested strains, with S. aureus being the most sensitive strain. The minimum inhibitory concentration (MIC) values of WW and WR against S. aureus were 0.50 and 1.25 mg/mL, respectively. The 2,6-dimethoxy-1,4- benzoquinone (DMBQ) content was measured using HPLC. The antibacterial activities of wheat seed extracts were correlated with the total phenolic contents (Pearson’s correlation coefficient=0.994), with the ABTS radical scavenging activity (0.978), and with the DMBQ content (0.968). WW and WR have potential for use as natural antimicrobials for prevention of food and cosmetics spoilage.     

安徽省33个小麦品种烘焙品质研究

为给安徽省种植小麦品种的品质利用提供参考,以2016年安徽省小麦产业体系收获的33个小麦品种(系)为试验材料,检测其籽粒品质、面团特性、面包烘焙品质、面粉白度、脂肪氧化酶(LOX)活性和类胡萝卜素含量等。结果表明,33个供试品种(系)间的籽粒品质、烘焙品质、白度、LOX活性等品质性状品种间差异均达极显著;面包表皮质地和形状与LOX活性及b值呈显著正相关;面包芯色泽与面团的稳定时间呈极显著正相关,与弱化度呈显著负相关;平滑度与a值、b值和LOX活性呈显著正相关,与L值及白度呈极显著负相关;纹理结构与b值呈显著正相关;面包总分与面团稳定时间呈显著正相关。本研究在安徽省种植小麦品种中筛选出扬麦23、涡麦182、周麦28、安科157和宿4095等面包评分较高的小麦品种。讨论了安徽种植小麦品种的品质性状及其利用等问题。