D. K. Habernicht

Reduced Amylose Effects on Bread and White Salted Noodle Quality

ABSTRACT Amylose content in wheat endosperm is controlled by three Wx loci, and the proportion of amylose decreases with successive accumulation of Wx null alleles at the three loci. The proportion of amylose is believed to influence end-use quality of bread and Asian noodles. The objectives of this study were to determine influence of the allelic difference at Wx-B1 locus on bread quality, bread firmness, and white salted noodle texture in a spring wheat cross segregating for the Wx-B1 locus and in a set of advanced spring wheat breeding lines differing in allelic state at the Wx- B1 locus. In addition, we examined the relationship between amylose content and flour swelling properties on bread and noodle traits. Fifty-four recombinant inbred lines of hard white spring wheat plus parents were grown in replicated trials in two years, and 31 cultivars and breeding lines of hard spring wheat were grown in two locations. Bread and white salted noodles were processed from these trials. The presence of the Wx-B...

Extraction and Activation of Wheat Polyphenol Oxidase by Detergents: Biochemistry and Applications

ABSTRACT Polyphenol oxidases (PPOs) from several plant species, including wheat, have been implicated in undesirable brown discolorations of food products. It has been demonstrated that these enzymes are often present in a latent form or are membrane-associated, necessitating detergent or other treatments to obtain fully active preparations. Here, the influence of different detergents on wheat meal and flour PPOs was investigated. Extraction in presence of 50 mM SDS led to a 5- to 15-fold increase in PPO activity, making quantitative assays in flour from low-PPO lines more robust. Among a series of additional nonionic, anionic, and cationic detergents tested, only n-lauroylsarcosine increased extractable PPO activity to a degree comparable to that of SDS. Additional experiments suggested that a large fraction of wheat meal PPOs may be membrane-associated and that SDS is able to activate PPOs extracted from high-activity but not from low-activity wheat lines. PPO activities assayed after SDS extraction of ...

Agronomic and Quality Performance of Progeny Lines Derived from Spring Wheat by Durum Wheat Crosses

ABSTRACT Hard red spring wheat (Triticum aestivum L. subsp. aestivum) and durum wheat (Triticum turgidum L. subsp. durum (Desf.) Husn) have both been selected for dryland yield potential and high grain protein, although end uses of flour are different. For this study, 14 tetraploid and 10 hexaploid lines were derived from crosses between tetraploid durum wheat and hexaploid hard red spring wheat. Our objective was to determine the impact of genetic exchange between the two classes on agronomic and quality attributes of derived progeny lines. Yield potential of both the tetraploid and hexaploid progeny was lower than the parental types. Polyphenol oxidase levels were higher by almost twofold in the hexaploid group. The tetraploid progeny group had better noodle color than did the hexaploid group. Bread quality of hexaploid group was superior, with loaf volume 362 cm3 higher than that of tetraploid progeny group. In general, the presence of durum wheat genes in the derived hexaploid lines had little impact ...

End-use quality of hard red and hard white spring wheat contaminated with grain of contrasting classes

ABSTRACT Short growing seasons and lack of water limit the number of crops that can be productively grown in the Northern Great Plains, but wheat is uniquely adapted to the region. Growers interested in diversification of their operations are growing more than one class of wheat to target different markets. This has led to the challenge of maintaining class purity, in that contamination with alternate classes results in lower prices to the farmer. The primary rationale is that mixtures may have poor end-use quality. In these experiments, we tested hard red spring wheat and hard white spring wheat contaminated with different levels of soft white spring wheat, durum wheat, hull-less barley, and the hard wheat of the alternate kernel color for milling and baking quality. Our results showed that contamination of hard red and hard white spring wheat with soft white wheat and hull-less barley often influenced end-use quality in that flour yield was negatively affected at relatively low levels. Loaf volume was n...

Environmental influences on flour quality for sheeted noodles in idaho 377s hard white wheat

ABSTRACT Production of common wheat (Triticum aestivum L.) in the Pacific Northwest of the United States specifically for Asian noodle products is a relatively new goal for grain producers. We surveyed commercial fields of the hard white spring wheat cultivar Idaho 377s in two years to determine the variables contributing to Asian noodle quality and to validate previous observations made with small-plot research. Fields were surveyed in 1998 and 1999 in two areas of the Snake River Plain of southeastern Idaho separated by ≈100 km, with both irrigated fields and rain-fed fields sampled in both zones. Samples were evaluated for grain characteristics then milled and evaluated for flour quality, alkaline noodle color, and color and texture of nonalkaline Chinese (salted, neutral pH) noodles. Grain from rain-fed fields produced brighter and more yellow alkaline noodles than grain from irrigated fields. Grain produced in rain-fed fields also had lower peak flour pasting viscosity than grain produced in irrigate...