Gary A. Hareland

Soluble and Insoluble Dietary Fiber Content and Composition in Oat

ABSTRACT Six oat genotypes were grown in nursery yield trials during 1989-1992 at Lisbon, ND. Groats were analyzed for soluble and insoluble dietary fiber content and composition. Genotype-by-growing year interaction was not significant for soluble or insoluble dietary fiber. Soluble and insoluble dietary fiber differed with genotype (6.0–7.1% and 4.1– 4.9%, respectively) and with growing year (6.0–6.9% and 3.9–5.2%, respectively). The genotype-by-growing year interaction was significant for soluble β-glucan content but not for total neutral sugar or uronic acid content of the soluble dietary fiber. Genotypes did vary in total neutral sugar content but not in uronic acid content. The genotype-by-growing year interaction was not significant for total neutral sugar, β-glucan, uronic acid, or Klason lignin content of insoluble dietary fiber. Genotypes did vary in total neutral sugar, β-glucan, and Klason lignin content but not in uronic acid content of insoluble dietary fiber. The neutral sugar content of so...

Detection of scab-damaged hard red spring wheat kernels by near-infrared reflectance

ABSTRACT Scab (Fusarium head blight) is a fungal disease that has become increasingly prevalent in North American wheat during the past 15 years. It is of concern to growers, processors, and the consumers because of depressed yields, poor flour quality, and the potential for elevated concentrations of the mycotoxin, deoxynivalenol (DON). Both wheat breeder and wheat inspector must currently deal with the assessment of scab in harvested wheat by manual human inspection. The study described herein examined the accuracy of a semi-automated wheat scab inspection system that is based on near-infrared (NIR) reflectance (1,000–1,700 nm) of individual kernels. Using statistical classification techniques such as linear discriminant analysis and nonparametric (k-nearest-neighbor) classification, upper limits of accuracy for NIR-based classification schemes of ≈88% (cross-validation) and 97% (test) were determined. An exhaustive search of the most suitable wavelength pairs for the spectral difference, [log(1/R)λ1 - ...

Size-Exclusion HPLC of Protein Using a Narrow-Bore Column for Evaluation of Breadmaking Quality of Hard Spring Wheat Flours

ABSTRACT The objective of this study was to investigate whether a narrow-bore column (NBC) (300 × 4.5 mm, i.d.) improved analyses of unreduced proteins in flour by size-exclusion HPLC (SE-HPLC) and subsequent evaluation of breadmaking quality of hard spring wheat flours. Total protein extracts and SDS buffer extractable and unextractable proteins were analyzed by SE-HPLC. NBC separated proteins in 10 min at a flow rate of 0.5 mL/min with similar resolution to a regular column (300 × 7.8 mm, i.d.) which took 30 min. SE-HPLC absorbance area (AA) data obtained from an NBC showed comparable or superior repeatability and correlations with flour breadmaking characteristics when compared with those of a regular column. AA values of total protein that were calculated by adding AA values of SDS extractable and unextractable proteins showed greater repeatability and correlations with quality characteristics than those of actual total protein extracts. The improvements including employment of an NBC in SE-HPLC provi...

Quantitative trait loci influencing endosperm texture, dough-mixing strength, and bread-making properties of the hard red spring wheat breeding lines

Wheat end product quality is determined by a complex group of traits including dough viscoelastic characteristics and bread-making properties. Quantitative trait loci (QTL) mapping and analysis were conducted for endosperm texture, dough-mixing strength, and bread-making properties in a population of 139 (MN99394 × MN98550) recombinant inbred lines that were evaluated at three environments in 2006. Based on the genetic map of 534 loci, six QTL were identified for endosperm texture, with the main QTL on chromosomes 1A (R(2) = 6.6%-17.3%), 5A (R(2) = 6.1%-17.1%), and 5D (R(2) = 15.8%-22%). Thirty-four QTL were identified for eight dough-mixing strength and bread-making properties. Major QTL clusters were associated with the low-molecular weight glutenin gene Glu-A3, the two high-molecular weight glutenin genes Glu-B1 and Glu-D1, and two regions on chromosome 6D. Alleles at these QTL clusters have previously been proven useful for wheat quality, except one of the QTL clusters on chromosome 6D. A QTL cluster on chromosome 6D is one of the novel chromosome regions influencing dough-mixing strength and bread-making properties. The QTL for endosperm texture on chromosomes 1A, 5A, and 5B also influenced flour ash content (12.4%-23.3%), flour protein content (10.5%-12.5%), and flour colour (7.7%-13.5%), respectively.

Effects of pearling on falling number and α-amylase activity of preharvest sprouted spring wheat

ABSTRACT Preharvest sprouted wheat is often characterized by the falling number (FN) test. FN decreases in preharvest sprouted wheat as enzymatic degradation of the starchy endosperm increases. Wheat with FN values -0.97) in the med-low, medium, and med-high FN sample sets as pearling time increased. FN increased in the medlow, medium, and med-high FN samples by 128, 123, and 80%, respectively, after 120 sec of pearling. Pearling had no effect on flour FN of the low FN sample but α-amylase activity was significantly decreased. Pearling had littl...

Association of size-exclusion HPLC of endosperm proteins with dough mixing and breadmaking characteristics in a recombinant inbred population of hard red spring wheat.

ABSTRACT Variation of polymeric proteins affects wheat end-use quality. This research investigated associations of polymeric proteins with dough mixing strength and breadmaking characteristics in a near-homogenous population of 139 recombinant inbred lines (RILs) derived from a cross between two hard red spring wheat breeding lines. Flours from the RILs grown at three locations were analyzed for molecular weight (MW) distribution of SDS-extractable and unextractable proteins using size-exclusion HPLC protocol. Correlations were calculated between mixing and breadmaking properties and HPLC absorbance data obtained a 0.01-min retention time interval to identify protein fractions that had a significant effect on the quality traits. Very high MW polymeric proteins in the unextractable fraction had more distinct and positive associations with dough mixing strength and bread loaf volume than did other polymeric protein fractions, whereas extractable polymeric had negative influence. Consequently, the ratio of u...

Baking Performance of Durum and Soft Wheat Flour in a Sponge-Dough Breadmaking Procedure

ABSTRACT Breadmaking properties were determined for formulations that included durum, soft, and spring wheat flour, using a pound-loaf sponge-dough baking procedure. Up to 60% durum or soft wheat flour plus 10% spring wheat flour could be incorporated at the sponge stage for optimum dough-handling properties. At remix, the dough stage required 30% spring wheat flour. Bread made with 100% spring wheat flour was used as a standard for comparison. Bread made with 60% durum flour exhibited internal crumb color that was slightly yellow. When storing pound bread loaves for 72 hr, crumb moisture content remained unchanged. Crumb firmness and enthalpy increased the most in bread made with 60% soft wheat flour. Crumb firmness increased the least in bread made with 100% spring wheat flour. Enthalpy changed the least in bread made with 60% durum flour. Crumb moisture content was significantly correlated with crumb firmness (r = -0.82) and enthalpy (r = -0.65). However, crumb moisture content was specific for each ty...

Distribution of Protein Composition in Bread Wheat Flour Mill Streams and Relationship to Breadmaking Quality

ABSTRACTWheat protein quantity and composition are important parameters for wheat baking quality. The objective of this study was to use fractionation techniques to separate the proteins of flour mill streams into various protein fractions, to examine the distribution of these protein fractions, and to establish a relationship between protein composition and breadmaking quality. Nine break streams, nine reduction streams, and three patent flours obtained from three samples of Nekota (a hard red winter wheat) were used in this study. A solution of 0.3M NaI + 7.5% 1-propanol was used to separate flour protein into monomeric and polymeric proteins. The protein fractions, including gliadin, albumin+globulin, HMW-GS, and LMW-GS, were precipitated with 0.1M NH4Ac-MeOH or acetone. The fractions were statistically analyzed for their distribution in the mill streams. The quantities of total flour protein and protein fractions in flour were significantly different among mill streams. The ratio of polymeric to monom...

Quantitative Glutenin Composition from Gel Electrophoresis of Flour Mill Streams and Relationship to Breadmaking Quality

ABSTRACT Three samples of Nekota (hard red winter wheat) were milled, and six mill streams were collected from each sample. The 18 mill streams were analyzed separately as well as recombined to form three patent flours. The methods of multistacking (MS)-SDS-PAGE and SDS-PAGE were used to separate the unreduced SDS-soluble glutenins and the total reduced proteins, respectively. The separated proteins were quantified by densitometry. The quantity of unreduced SDS-soluble proteins was significantly different among the mill streams at the 4% (largest molecular weight polymeric glutenins) and at the 10 and 12% (smaller molecular weight polymeric glutenins) origins of the MS-SDS-PAGE gels. The quantities of total HMW-GS, LMW-GS, 2*, 7+9, and 5+10 subunits and the ratio of HMW-GS to LMW-GS in polymeric protein samples isolated using preparative MS-SDS-PAGE and in total reduced protein extracts were significantly different among mill streams. The quantities of HMW-GS, LMW-GS, 2*, 7+9, and 5+10 subunits from total...

Molecular Weight Distribution of Proteins in Hard Red Spring Wheat: Relationship to Quality Parameters and Intrasample Uniformity

ABSTRACT Molecular weight distribution (MWD) of proteins extracted from hard red spring wheat was analyzed by size-exclusion HPLC to investigate associations with wheat and breadmaking quality characteristics. Certain protein fractions were related to associations between wheat and breadmaking parameters, specifically when effect of quantitative variation of protein on those parameters was statistically eliminated by partial correlation analysis. SDS-unextractable high molecular weight polymeric proteins had positive partial correlations with percent vitreous kernel content and breadmaking parameters, including mix time and bread loaf volume. SDS-extractable protein fractions that were eluted before the primary gliadin peak had positive partial correlations with kernel hardness and water absorption parameters. The proportion of main gliadin fractions in total protein had a negative partial correlation with bread loaf volume and positive correlations with kernel hardness and water absorption parameters. In...