Glutenin protein molecules can form a large "macropolymer" which forms the elastic component of the gluten complex in wheat flour doughs. Little work has been done to investigate relationships between glutenin macropolymer (GMP) and noodle processing. GMP was isolated from flour of 4 wheat varieties; 3 hard- and 1 soft-grained...
Wheat (Triticum aestivum) is an important crop worldwide, however, in recent years concerns have been raised regarding two health issues, celiac disease and gluten sensitivity, and their relationship to wheat consumption. This increase has led to questions regarding potential changes over time in the composition of gluten (glutenin and gliadin)...
The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close...
The occurrence of seed-producing wheat x jointed goatgrass hybrids in infested wheat fields suggests the possibility of gene flow between the two species. This study investigates 'Madsen' wheat x jointed goatgrass F₁ and reciprocal backcross derivatives produced in experimental field plantings. Electrophoresis of the high molecular weight (HMW) glutenin seed...
A study of populations characteristics of T. turgidum ssp.
carthlicum and T. aestivum ssp. carthlicoides was completed using
numerical analysis. A sample of 74 accessions of ssp. carthlicum
and 20 of ssp. carthlicoides were scored for 46 characters. It was
established that three morphological distinguishable groups of ssp.
carthlicum can...
Wheat is a staple food crop with many applications. The composition and quantity of major and minor flour components greatly influence functional dough properties, processing quality, and end-use suitability. Seven to 15% of the weight of wheat flour is protein and the gluten proteins comprise 80-85% of that. The gluten...
The objective of this investigation was to evaluate the
possibility of developing high yielding wheat cultivars whose flour
would result in acceptable loaf volumes for non-traditional bread
wheat growing areas. Spring wheat germplasm employed included high
protein hexaploid derivatives from Triticum dicoccoides, and
selections from Argentina with good bread milling...
A set of flour samples with protein content ranging from 9.7 - 13.3 % was used for this study to evaluate the effectiveness of HMW-GS, SEHPLC and mixograph characteristics as screening tools for noodle texture. The sample set had a large variation in HMW-GS composition with Payne score ranging from...
Attempts to develop dual-purpose durum wheat cultivars for both pasta and bread-making
have been unsuccessful. To better understand this limitation, thirty durum
genotypes, selected based on their diverse geographical origin, and five bread wheat
cultivars were compared as to their flour mixing properties, dough physical characteristics
and baking performance. The...
