Odean M. Lukow

The effect of diatomaceous earth on grain quality

Abstract Protect-It is a newly developed diatomaceous earth (DE) based insecticide for stored-grain protection and structural treatment. It has proved effective at controlling stored-grain insects in laboratory tests at application rates well below other DE-based insecticides. This study examined the effect of Protect-It on quality, and physical and handling characteristics of cereals. Treatment of Hard Red Spring (HRS) wheat with either 50 or 300 ppm Protect-It had no significant effect on the milling, analytical, rheological or baking quality. The application of Protect-It on durum wheat did not affect the properties for high-quality pasta production at 50 ppm and 300 ppm, and treatment of barley at concentrations from 100 ppm to 900 ppm also showed no differences in malting quality characteristics. A different DE based insecticide, Insecto®, was used to examine the combined affect of DE and dockage on bulk density (test weight) on Hard Red Spring (HRS) wheat, durum wheat and barley. Both dockage and DE reduced bulk density. For HRS and durum wheat, the addition of 5%, 10%, or 15% dockage mitigated (less than 1 kg/hl) the reduction of bulk density when DE was applied. Protect-It treatment of HRS wheat, rye and barley gave 0.2% to 0.8% lower dielectric moisture values than before treatment, depending on the DE concentration and commodity. The effect was caused by physical effect of the dust on the grain, since wheat treated with DE had no actual loss of moisture. Protect-It did not affect the dielectric moisture content readings with oats and maize. In field tests, wheat treated with Protect-It at 75 ppm and 100 ppm, concentrations that controlled Cryptolestes ferrugineus (Stephens) and reduced Tribolium castaneum Herbst populations, did not cause a reduction in grain flow nor did it cause an increase in air-borne dust when grain was moved using a screw auger. Wheat treated with 300 ppm Protect-It had reduced grain-flow and caused an increase in air-borne dust. Bulk density of the wheat was measured before and after a spray (wet) application at 100 ppm or dust (dry) application at 75 and 100 ppm of Protect-It in both laboratory and field conditions. In the field, dry application of 75 ppm reduced bulk density by 1.6 to 2.5 kg/hl, 100 ppm by 2.0 to 2.8 kg/hl, and 300 ppm by 4.6 to 4.8 kg/hl. Protect-It reduced bulk density by 1.5 to 2.2 kg/hl at 100 ppm wet application.

Genetic Variance for Gluten Strength Contributed by High Molecular Weight Glutenin Proteins

ABSTRACT A total of 162 doubled haploid (DH) lines were produced from a cross between Triticum aestivum L. ‘AC Karma’ and line 87E03-S2B1 to study the genetic contribution of high molecular weight (HMW) glutenin subunits to gluten strength. HMW glutenin subunit composition of each DH line was determined by SDS-PAGE. The population was grown in the field at one location in 1999 and at three locations in 2000. Gluten strength and dough mixing properties were measured by mixograph test and SDS-sedimentation test. Variance components were estimated for each measurement to determine the variability contributed by HMW glutenin subunits. Results indicated significant environmental impact on tested mixograph parameters, SDS-sedimentation volumes and grain and flour protein concentration. Significant main effects of Glu-1D loci encoded subunits were obtained for mixograph development time, energy to peak, slope after peak, and first minute slope. Lines containing 5+10 combination of subunits had higher values for ...

Dough Microextensibility Method Using a 2-g Mixograph and a Texture Analyzer

ABSTRACT Development of a small-scale method to measure dough extensibility, using a 2-g mixograph and the TA.XT2 texture analyzer (TA) equipped with Kieffer rig, suitable for early-generation wheat quality screening is presented. Three hook speeds 3.3, 7.0, and 10.0 mm/sec were tested on the TA. Only at the lower hook speed of 3.3 mm/sec were wheats, varying in quality, clearly differentiated. The ability to differentiate between wheats using the TA was compared with the Brabender Extensigraph. The sample ranking based on the resistance to extension (Rmax) from the TA at a hook speed of 10.0 mm/sec correlated highly (r = 0.99) to the ranking obtained on the extensigraph. Dough extensibility data from the extensigraph and the TA, using hook speed 10.0 mm/sec, was correlated (r = 0.90) to loaf volume. Similarly, dough extensibility on the TA, using hook speed 3.3 mm/sec, was correlated to loaf volume (r = 0.96). The effect of three dough water contents (farinograph absorption, farinograph absorption + 6%, ...

Effect of single substitution of glutenin or gliadin proteins on flour quality of Alpha 16, a Canada Prairie Spring wheat breeders'line

ABSTRACT The effect of genetic variation in the glutenin and gliadin protein alleles of Alpha 16, a Canada Prairie Spring (CPS) wheat line, on the dough mixing, bread, and noodle quality properties were evaluated. The presence of a gliadin component (BGGL) and the low molecular weight glutenin subunit (LMW-GS) 45 found in the selection Biggar BSR were associated with significant increases in dough strength characteristics. The results of the study showed that gliadins, LMW-GS, and high molecular weight glutenin subunits (HMW-GS) can influence bread- and noodle-making properties of wheat flour. Genotype-by-environment interactions were not significant for most of the quality parameters studied, indicating that the differences observed in quality characteristics were mainly due to the effect of genotype.

WHEAT-LEGUME COMPOSITE FLOUR QUALITY

Wheat-legume composite flours were produced by blending Canada Western Extra Strong (CWES) and Canada Western Red Spring (CWRS) wheat with varying amounts of three legume proteins. Legume protein addition produced breads with lower specific loaf volume, coarser crumb and firmer texture, and cooked white-salted noodles with greater compression stress and less cutting stress than the wheat controls. The CWES wheat compensated for the negative baking effects of the legume proteins as much as the CWRS wheat. End-use quality did not change at 2% soybean protein addition. Yellow pea protein produced the greatest quality changes, followed by chickpea and soybean protein.

Unity hard red spring wheat

Unity is a hard red spring wheat that meets the end-use quality specifications of the Canada Western Red Spring class. Unity is the first spring wheat cultivar registered in Canada that contains the antibiosis resistance gene Sm1, which produces a product that reduces the palatability of developing seeds to wheat midge larvae (Sitodiplosis mosellana Gehin). Unity is a partial backcross derivative of McKenzie, using Clark as the donor of the Sm1 gene for midge resistance. Unity was found to be adapted to the eastern wheat growing regions of the Canadian prairies as represented in the Central Bread Wheat Cooperative Registration Test in 2004, 2005 and 2006. For registration testing, the performance of Unity was estimated using the varietal blend Unity VB, which consisted of 90% Unity and 10% Waskada. In comparison to the check cultivars (Katepwa, McKenzie, CDC Teal, AC Barrie, and Superb), Unity was the highest yielding cultivar overall; although not significant, Unity was 5% higher yielding than McKenzie. ...

Superb hard red spring wheat

Superb is a hard red spring wheat (Triticum aestivum L.) adapted to the wheat-growing regions of the Canadian prairies, and meets the end-use quality specifications of the Canada Western Hard Red Spring wheat class. Superb was evaluated in the Central Bread Wheat Cooperative Registration Test in 1997, 1998 and 1999. Superb yielded significantly more than the cultivars Neepawa, Roblin, AC Majestic, and 5500HR and slightly more than McKenzie. Superb was resistant to leaf and stem rust. Its disease reaction was “intermediate” to loose smut and common root rot, and moderately resistant to common bunt. Leaf spot reaction of Superb was similar to the checks and its reaction to Fusarium head blight was intermediate. Key words: Triticum aestivum L., Canada Western Hard Red, hard red spring wheat, cultivar description, yield, pre-harvest sprouting tolerance, disease resistance

Influence of Gliadin-Rich Subfractions of Glenlea Wheat on the Mixing Characteristics of Wheat Flour

ABSTRACT The effect of gliadin-rich subfractions of extra-strong wheat on the mixing properties of Canada Prairie Spring (CPS) wheats and Canada Western Extra Strong Red Spring wheat (CWES) cv. Glenlea was determined by the 2-g mixograph. Thirteen subfractions isolated from the single ethanol extract of Glenlea showed differences in their SDS-PAGE patterns of total proteins, low molecular weight glutenin subunits, the ω-gliadin component, and acid-PAGE electrophoregrams. High molecular weight glutenin subunits were found only in one subfraction isolated by increasing the concentration of ethanol. Subfractions that remained solubilized in the water phase after removal of ethanol from the extract were deficient in ω-gliadins and contained a number of fast-moving protein bands. These fractions caused a significant delay (from 2.64 to 5.41 min and from 5.75 to 8.16 min) in the mixograph peak development of CPS and Glenlea flours, respectively. On the contrary, the water-insoluble subfractions reduced the mixi...

The effect of the environment on the grain colour and quality of commercially grown Canada hard white spring wheat, Triticum aestivum L. ‘Snowbird’

Lukow, O. M., Adams, K., Suchy, J., DePauw, R. M. and Humphreys, G. 2013. The effect of the environment on the grain colour and quality of commercially grown Canada hard white spring wheat, Triticum aestivum L. ‘Snowbird’. Can. J. Plant Sci. 93: 1-11. One of the main advantages of hard white wheat is its lighter grain colour, which can produce visually appealing lighter-coloured end-products. However, grain colour variation can be a concern due to a lack of consistency. This study was carried out to determine the effect of the environment on commercially grown hard white wheat grain colour and wheat grading. More than 1100 samples of the cultivar Snowbird were collected from elevators across western Canada during the 2003 to 2007 crop years. Grain and wholemeal colours were recorded using the CIE L* a* b* scale. Samples were analyzed for grain properties including dimensions, hardness and protein content. Variation in grain colour was mostly attributed to annual fluctuations in climatic conditions (71-79%) and agro-climates (13-18%). Grain ranged in colour from white and bright to dark grey-red. Grain brightness was very highly correlated with grain yellowness. Grain a* and b* were inversely related to grade indicating that higher quality grain was redder and more yellow than lower grades. Warmer and drier environments showed reduced grain yields but produced on average better quality grain with higher protein content.

Effect of multiple substitution of glutenin and gliadin proteins on flour quality of Canada Prairie Spring wheat

ABSTRACT The effect of genetic substitution of two to four glutenin and gliadin subunits from a Canada Prairie Spring (CPS) cv. Biggar BSR into Alpha 16, another CPS wheat line, was studied for rheological and baking quality. Results from double substitution showed that the presence of a gliadin component from Biggar BSR (BGGL) and low molecular weight glutenin subunit 45 (LMW 45) contributed to improved dough strength characteristics. Presence of BGGL in combination with high molecular weight glutenin subunit 1 (HMW 1) or 17+18 (HMW 17+18) also showed improved dough strength over control Alpha lines. When three or four protein subunits were substituted, even though improved quality performance was observed, it was associated with the negative effect of lowered flour water absorptions in spite of similar protein contents. The study confirms that LMW glutenins, as well as gliadins, play an important role along with HMW glutenins in wheat flour quality. CPS wheat lines with improved dough strength propertie...