The Relationship Between Grain Hardness, Dough Mixing Parameters and Bread-Making Quality in Winter Wheat
Abstract
:1. Introduction
2. Results and Discussion
2.1. Results
2.1.1. Molecular Analysis
2.1.2. Variation in Quality Parameters
2.1.3. Contrast Analysis
2.1.3.1. NIR Parameters
2.1.3.2. Farinograph Parameters
2.1.3.3. Reomixer Parameters
2.1.3.4. Bread-making Properties
2.1.4. Correlations
2.2. Discussion
3. Experimental Section
3.1. Plant Materials
3.2. Grain Hardness Determination
3.3. Molecular Analysis
3.4. Rheological Analysis
3.5. Bread-Making Quality
3.6. Statistical Analysis
4. Conclusions
Acknowledgments
- Conflict of InterestThe authors declare no conflict of interest.
References
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Line No. | Code | Mean Values at Two Fertilization Levels | Puroindoline Alleles | Microsatellite Markers | |||||
---|---|---|---|---|---|---|---|---|---|
Protein Content | Hardness NIR | PSI | Pina [26] | Pinb [26] | Xgwm 190 (bp) | Xgwm 205 (bp) | Xgwm 358 (bp) | ||
Hard-grained lines * | |||||||||
1 | CHD 169/04 | 13.3 | 67.9 | 19.5 | D1a | D1b | 200 | 138 | 162 |
9 | DED 4152/03 | 13.3 | 60.4 | 20.6 | D1a | D1b | 200 | 138 | 162 |
20 | LAD 252/04 | 12.9 | 62.1 | 19.4 | D1a | D1b | 210 | 138 | 162 |
29 | CHD 760/04 | 14.9 | 70.7 | 18.7 | D1a | D1b | 208 | 136 | 162 |
30 | CHD 65/04 | 15.6 | 61.4 | 19.2 | D1a | D1a | 210 | 138 | 156 |
31 | CHD 114/04 | 13.6 | 62.0 | 18.6 | D1a | D1b | 208 | 138 | 156 |
35 | CHD 382/04 | 14.2 | 65.2 | 16.3 | D1b | D1a | 210 | 138 | 156 |
36 | CHD 565/04 | 13.7 | 69.1 | 20.1 | D1a | D1a | 208 | 134 | 156 |
38 | CHD 737/04 | 14.2 | 65.6 | 18.7 | D1a | D1a | 208 | 138 | 162 |
40 | DED 3481/03 | 14.6 | 71.8 | 18.1 | D1a | D1b | 208 | 138 | 162 |
46 | LAD 319/04 | 13.9 | 61.3 | 20.8 | D1a | D1a | 210 | 138 | 162 |
Soft-grained lines * | |||||||||
2 | CHD 329/04 | 13.7 | 53.2 | 22.0 | D1a | D1a | 200 | 136 | 158 |
7 | DED 5854/03 | 14.6 | 51.8 | 21.4 | D1a | D1a | 200 | 136 | 158 |
17 | LAD 180/05 | 13.4 | 48.7 | 22.0 | D1a | D1a | 200 | 136 | 158 |
41 | DED 5845/03 | 14.0 | 44.4 | 24.9 | D1a | D1a | 200 | 136 | 158 |
42 | DED 5897/03 | 13.8 | 43.8 | 21.2 | D1a | D1a | 200 | 136 | 158 |
44 | DED 6986/03 | 13.3 | 40.9 | 24.2 | D1a | D1a | 200 | 136 | 158 |
45 | LAD 125/04 | 13.6 | 40.6 | 31.5 | D1a | D1a | 200 | 136 | 158 |
48 | LAD 355/04 | 12.7 | 48.2 | 23.1 | D1a | D1a | 200 | 136 | 158 |
49 | TONACJA | 13.2 | 53.6 | 21.3 | D1a | D1a | 200 | 136 | 158 |
Medium-grained lines * | |||||||||
8 | DED 6240/03 | 13.5 | 58.9 | 21.3 | D1a | D1b | 200 | 136 | 158 |
11 | DED 6658/03 | 13.8 | 54.5 | 22.5 | D1a | D1a | 208 | 138 | 162 |
13 | LAD 166/05 | 13.2 | 55.7 | 22.2 | D1a | D1a | 208 | 136 | 162 |
19 | LAD 245/04 | 13.7 | 58.6 | 21.0 | D1a | D1b | 210 | 138 | 162 |
Character | FL1 | FL2 | ||
---|---|---|---|---|
Mean | Range | Mean | Range | |
Grain hardness—PSI | 20.7 | 15.4–30.3 | 21.5 | 14.0–33.0 |
Grain hardness—NIR | 53.1 | 24.7–71.2 | 61.4 | 46.5–74.5 |
Protein content (%) | 12.8 | 11.4–14.5 | 14.8 | 13.6–16.7 |
Starch content (%) | 67.3 | 64.2–69.7 | 64.8 | 62.4–66.9 |
Wet gluten (%) | 26.6 | 24.6–31.7 | 32.2 | 29.6–36.5 |
Zeleny sedimentation value (mL) | 37.7 | 25.3–53.8 | 55.0 | 42.2–64.7 |
Farinograph Parameters | ||||
Consistency (FU) | 504.6 | 492.0–520.5 | 501.8 | 486.0–520.0 |
Water absorption (%) | 70.0 | 66.3–74.0 | 70.4 | 64.4–73.6 |
Development time (min) | 2.25 | 1.45–3.05 | 2.46 | 1.55–3.30 |
Dough stability (min) | 3.24 | 2.00–5.00 | 3.23 | 1.95–5.30 |
Degree of softening (FU) | 92.5 | 66.5–133.0 | 85.8 | 62.5–114.0 |
Farinograph quality number | 35.2 | 20.0–49.0 | 38.0 | 21.0–60.0 |
Dough Mixing Parameters | ||||
Area under line (IHTP) | 23.6 | 13.0–42.5 | 20.4 | 11.5–44.2 |
Initial slope (RM3) | 4.04 | 3.20–5.22 | 5.37 | 4.52–6.04 |
Time 1–2 (RM4) (min) | 2.67 | 1.17–4.53 | 2.06 | 1.21–3.92 |
Peak time (RM6) (min) | 5.86 | 3.76–8.55 | 4.10 | 3.03–5.83 |
Peak height (RM8) | 5.93 | 5.37–7.05 | 5.82 | 5.04–7.67 |
Bandwidth at 10 min (RM11) | 2.20 | 1.95–2.49 | 2.08 | 1.92–2.36 |
Bread-Making Parameters | ||||
Bread yield (%) | 140.5 | 135.2–145.8 | 142.1 | 138.4–146.4 |
Loaf volume (cm3) | 634.0 | 586.0–687.0 | 615.8 | 557.0–652.0 |
Bread crumb grain | 5.35 | 3.0–8.0 | 6.75 | 5.0–9.0 |
Source of Variation | |||
---|---|---|---|
Character | Genotype (G); d.f. = 23 | Fertilisation Level (E); d.f. =1 | Interaction GE; d.f. = 23 |
Grain hardness—PSI | 20.79 ** | 9.40 ** | 3.39 * |
Grain hardness—NIR | 16.77 ** | 79.23 ** | 1.27 |
Protein content (%) | 6.02 ** | 32.43 ** | 1.24 |
Starch content (%) | 11.65 ** | 32.83 ** | 1.03 |
Wet gluten (%) | 5.43 ** | 32.70 ** | 1.19 |
Zeleny sedimentation value (mL) | 8.22 ** | 50.01 ** | 1.32 |
Farinograph Parameters | |||
Consistency (FU) | 1.77 * | 2.65 | 0.66 |
Water absorption (%) | 10.34 ** | 2.63 | 4.58 ** |
Development time (min) | 11.98 ** | 20.48 ** | 2.82 ** |
Dough stability (min) | 53.11 ** | 0.06 | 7.10 ** |
Degree of softening (FU) | 17.00 ** | 20.33 ** | 2.70 ** |
Farinograf quality number | 22.25 ** | 18.93 ** | 5.93 ** |
Dough Mixing Parameters | |||
Area under line (IHTP) | 83.13 ** | 67.02 ** | 10.13 ** |
Initial slope (RM3) | 0.57 | 49.73 ** | 0.41 |
Time 1–2 (RM4) (min) | 45.96 ** | 162.83 ** | 6.23 ** |
Peak time (RM6) (min) | 13.89 ** | 153.71 ** | 4.02 ** |
Peak height (RM8) | 0.60 | 0.21 | 0.23 |
Bandwidth at 10 min (RM11) | 8.91 ** | 31.72 ** | 0.95 * |
Bread-Making Parameters | |||
Bread yield (%) | 2.91 ** | 16.28 ** | 1.09 |
Loaf volume(cm3) | 1.57 | 17.13 ** | 1.00 |
Bread crumb grain | 0.015 | 0.470 ** | 0.092 |
Character | Contrast: FL1–FL2 | Contrast 1: Hard–soft | Contrast 2: Hart–soft | ||
---|---|---|---|---|---|
FL1 | FL2 | FL1 | FL2 | ||
Grain hardness—PSI | −0.84 * | −3.29 ** | −3.01 ** | −1.56 | −2.53 * |
Grain hardness—NIR | −8.28 ** | 18.82 ** | 11.18 ** | 8.01 ** | 6.07 * |
Protein content (%) | −2.03 ** | 0.42 ** | 0.41 * | −0.03 | 0.37 |
Starch content (%) | 2.51 ** | −1.28 ** | −1.10 ** | −0.34 | −0.59 |
Wet gluten (%) | −5.55 ** | 1.29 ** | 1.04 * | −0.13 | 1.02 * |
Zeleny sedimentation value (mL) | −17.29 ** | 6.99 ** | 4.76 ** | 1.57 | 3.48 * |
Farinograph parameters | |||||
Consistency (FU) | 2.71 | 3.01 | 3.91 | 4.24 | 4.21 |
Water absorption (%) | −0.40 | 4.00 ** | 1.84 ** | 1.45 * | −0.11 |
Development time (min) | −0.21 ** | 0.05 | −0.03 | 0.34 ** | 0.02 |
Dough stability (min) | 0.01 | 0.42 ** | 0.55 ** | −0.40 ** | −0.26 * |
Degree of softening (FU) | 6.67 ** | −11.62 ** | −4.02 | −4.33 | −0.93 |
Farinograph quality number | −2.81 | ** 0.33 | −0.22 | 2.42 ** | −4.43 ** |
Dough mixing parameters | |||||
Area under centre line (IHTP) | 3.28 ** | 12.47 ** | 7.62 ** | 2.94 * | 0.16 |
Initial slope (RM3) | −1.32 ** | −0.31 | −0.28 | −0.32 | 0.05 |
Time 1–2 (RM4) (min) | 0.61 ** | 1.11 ** | 0.63 ** | 0.19 | −0.09 |
Peak time (RM6) (min) | 1.76 ** | 2.26 ** | 0.74 ** | 0.34 * | 0.06 |
Peak height (RM8) | 0.12 | 0.21 | −0.20 | 0.13 | 0.12 |
Bandwidth at 10 min (RM11) | 0.11 ** | 0.19 ** | 0.16 ** | 0.07 | 0.02 |
Bread-making parameters | |||||
Bread yield (%) | −1.55 ** | 2.20 ** | 1.64 ** | 0.95 | 1.81 |
Loaf volume(cm3) | 18.27 ** | −1.06 | 3.92 | 4.66 | −2.17 |
Bread crumb grain | −1.39 ** | 0.44 | −0.31 | 0.02 | −0.20 |
Character | Grain Hardness—PSI | Grain Hardness—NIR | ||
---|---|---|---|---|
FL1 | FL2 | FL1 | FL2 | |
Grain hardness—NIR | −0.601 ** | −0.578 ** | – | – |
Protein content (%) | −0.239 | −0.288 * | 0.445 ** | 0.232 |
Starch content (%) | 0.385 ** | −0.578 ** | −0.550 ** | −0.200 |
Wet gluten (%) | −0.270 | −0.182 | 0.527 ** | 0.342 * |
Zeleny sedimentation value (mL) | −0.446 ** | −0.310 * | 0.642 ** | 0.477 ** |
Farinograph Parameters | ||||
Consistency (FU) | −0.159 | −0.323 * | 0.446 ** | 0.279 * |
Water absorption (%) | −0.597 ** | −0.022 | 0.834 ** | 0.289 * |
Development time (min) | −0.106 | 0.141 | 0.085 | 0.064 |
Dough stability (min) | −0.284 * | −0.120 | 0.280 * | 0.334 * |
Degree of softening (FU) | 0.523 ** | 0.018 | −0.427 ** | −0.183 |
Farinograph quality number | −0.051 | 0.215 | 0.007 | −0.054 |
Dough Mixing Parameters | ||||
Area under line (IHTP) | −0.322 * | −0.349 * | 0.616 ** | 0.535 ** |
Initial slope (RM3) | 0.216 | 0.023 | −0.154 | −0.142 |
Time 1–2 (RM4) (min) | −0.254 | −0.341 * | 0.516 ** | 0.485 ** |
Peak time (RM6) (min) | −0.249 | −0.296 * | 0.510 ** | 0.476 ** |
Peak height (RM8) | −0.223 | −0.147 | 0.261 | −0.088 |
Bandwidth at 10 min (RM11) | −0.446 ** | −0.383 ** | 0.650 ** | 0.574 ** |
Bread-Making Parameters | ||||
Bread yield (%) | −0.281 * | −0.379 ** | 0.429 ** | 0.328 * |
Loaf volume (cm3) | −0.142 | −0.165 | 0.134 | 0.051 |
Bread crumb grain | 0.025 | −0.022 | 0.040 | 0.300 * |
© 2012 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland. This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
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Salmanowicz, B.P.; Adamski, T.; Surma, M.; Kaczmarek, Z.; Karolina, K.; Kuczyńska, A.; Banaszak, Z.; Ługowska, B.; Majcher, M.; Obuchowski, W. The Relationship Between Grain Hardness, Dough Mixing Parameters and Bread-Making Quality in Winter Wheat. Int. J. Mol. Sci. 2012, 13, 4186-4201. https://doi.org/10.3390/ijms13044186
Salmanowicz BP, Adamski T, Surma M, Kaczmarek Z, Karolina K, Kuczyńska A, Banaszak Z, Ługowska B, Majcher M, Obuchowski W. The Relationship Between Grain Hardness, Dough Mixing Parameters and Bread-Making Quality in Winter Wheat. International Journal of Molecular Sciences. 2012; 13(4):4186-4201. https://doi.org/10.3390/ijms13044186
Chicago/Turabian StyleSalmanowicz, Bolesław P., Tadeusz Adamski, Maria Surma, Zygmunt Kaczmarek, Krystkowiak Karolina, Anetta Kuczyńska, Zofia Banaszak, Bogusława Ługowska, Małgorzata Majcher, and Wiktor Obuchowski. 2012. "The Relationship Between Grain Hardness, Dough Mixing Parameters and Bread-Making Quality in Winter Wheat" International Journal of Molecular Sciences 13, no. 4: 4186-4201. https://doi.org/10.3390/ijms13044186