Zenta Nishio

Influence of Amylose Content on Cookie and Sponge Cake Quality and Solvent Retention Capacities in Wheat Flour

ABSTRACT Reduced amylose wheat (Triticum aestivum L.) produces better quality noodles and bread less prone to going stale, while little is known about the relationships between amylose content and the quality of soft wheat baking products such as sugar snap cookies (SSC) and Japanese sponge cakes (JSC). Near-isogenic lines developed from wheat cultivar Norin 61, differing in their level of granule-bound starch synthase (Wx protein) activity, were used to produce wheat grains and ultimately flours of different amylose contents. These were tested with regard to their effect on soft wheat baking quality and solvent retention capacities (SRC). Amylose content was strongly correlated to cookie diameter (r = 0.969, P < 0.001) and cake volume (r = 0.976, P < 0.001), indicating that the soft wheat baking quality associated with SSC diameter and JSC volume were improved by an incremental increases in amylose content. Among the four kinds of SRC tests (water, sodium carbonate, sucrose and lactic acid), the water SRC...

Deoxynivalenol Distribution in Flour and Bran of Spring Wheat Lines with Different Levels of Fusarium Head Blight Resistance

The level of the fungal toxin deoxynivalenol (DON) in milled flour and its partitioning between flour and bran of 15 spring wheat (Triticum aestivum) lines with different levels of Fusarium head blight (FHB; mainly caused by Fusarium graminearum) resistance was investigated in Hokkaido, Japan between 2004 and 2007. The DON levels in flour (DONf) and bran (DONb) showed positive linear relationships with DON levels in whole kernels (DONk) (R2 = 0.94, n = 60, P ≤ 0.01 and R2 = 0.93, n = 60, P ≤ 0.01, respectively). Results indicated that the DON partitioning ratio between flour and bran is primarily related to the level of DONk, and the DON level was approximately doubled in DONb and halved in DONf for any level of DONk. Only one pattern of DON partitioning supported the conventional strategy to select FHB-resistant lines.

Relationship between the Dough Quality and Content of Specific Glutenin Proteins in Wheat Mill Streams, and Its Application to Making Flour Suitable for Instant Chinese Noodles

The content of specific proteins such as high-molecular-weight glutenin subunits HMW-GS 5+10 and low-molecular-weight glutenin subunits LMW-GS KS2 in wheat mill streams of extra-strong Kachikei 33 wheat was quantified by SDS–PAGE and 2D-PAGE. The mill streams showed varied quantities of HMW-GS 5+10 (0.077 to 2.007 mg/g of mill stream), LMW-GS KS2 (0.018 to 0.586 mg/g of mill stream) and total protein (9.42% to 18.98%). The contents of these specific proteins in the mill streams were significantly correlated with the SDS sedimentation volume and the mixing properties, which are respective indices of specific loaf volume and dough strength. The contents of these specific glutenin proteins in the mill streams were therefore found to be significantly important for improving the dough quality suitable for bread and Chinese noodles. Accordingly, we present here the application of this information to the development of an effective method for producing mill streams with high quality and yield that are suitable for instant Chinese noodles.

Evaluation of fresh pasta-making properties of extra-strong common wheat (Triticum aestivum L.)

The relationship between characterictics of flour of common wheat varieties and fresh pasta-making qualitites was examined, and the fresh pasta-making properties of extra-strong varieties that have extra-strong dough were evaluated. There was a positive correlation between mixing time (PT) and hardness of boiled pasta, indicating that the hardness of boiled pasta was affected by dough properties. Boiled pasta made from extra-strong varieties, Yumechikara, Hokkai 262 and Hokkai 259, was harder than that from other varieties and commercial flour. There was a negative correlation between flour protein content and brightness of boiled pasta. The colors of boiled pasta made from Yumechikara and Hokkai 262 grown under the condition of standard manuring culture were superior to those of boiled pasta made from other varieties. Discoloration of boiled pasta made from Yumechikara grown under the condition of heavy manuring culture was caused by increase of flour protein content. On the other hand, discoloration of boiled pasta made from Hokkai 262 grown under the condition of heavy manuring culture was less than that of boiled pasta made from Yumechikara. These results indicate that pasta made from extra-strong wheat varieties has good hardness and that Hokkai 262 has extraordinary fresh pasta-making properties.

Effect of Growing Environment of Soft Wheats on Amylose Content and Its Relationship with Cookie and Sponge Cake Quality and Solvent Retention Capacity

ABSTRACT The effect of growing environments of soft wheat on amylose content and its relationship with baking quality and solvent retention capacities (SRC) was investigated. Near-isogenic soft wheat lines of Norin 61 differing in granule-bound starch synthase (Wx protein) activity and grown in three different regions of Japan: Hokkaido (spring-sown) for 2006 and 2007, Kanto (autumn-sown), and Kyushu (autumn-sown) for 2007 were evaluated. Spring-sown samples produced grains of greater protein content (10.9–12.4%) than autumn-sown samples (7.3–9.1%). In contrast, spring-sown samples of 2007 with higher maturing temperature had lower amylose content (25.5% for Norin 61) compare to the autumn-sown and spring-sown samples of 2006 (27.6–28.4% for Norin 61). Amylose content was strongly correlated to sugar snap cookie (SSCD) diameter (r = 0.957–0.961; n = 10, all samples; P ≤ 0.001, r = 0.701–0.976; n = 7 partial waxy and nonwaxy samples; and Japanese sponge cake (JSCV) volume r = 0.971–0.993; n = 10; P≤ 0.001,...

Fructan Content in Aegilops cylindrica and its Relationship to Snow Mold Resistance and Freezing Tolerance

Snow mold i s caused by severa l d i f ferent psychrophilic fungi that grow under a persistent snow cover and can extensively damage overwintering crop species (Bruehl, 1982). Resistance to snow mold is an essential trait of winter wheat varieties grown in Hokkaido, Japan. Useful genetic resistance has been identifi ed in a limited number of winter wheat cultivars (Amano and Ozeki, 1981; Bruehl, 1982; Kleijer, 1988; Litschko et al., 1988; Gaudet and Kozub, 1991; Iriki and Kuwabara, 1992; Kuwabara et al., 1996), and these sources are currently employed in breeding programs. Additionally, snow mold resistance has been identifi ed in wheat relatives including Aegilops/Triticum. Several Ae. cylindrica accessions that exhibit snow mold resistance similar to that of highly resistant wheat cultivar PI 173438, have been identifi ed (Iriki et al. 2001). The only known physiological association with snow mold resistance to date is the ability of snow mold resistant winter wheat cultivars to accumulate a large amount of carbohydrates, particularly fructans, before snow cover, and to maintain them under the snow throughout winter and early spring (Kiyomoto and Bruehl, 1977; Kiyomoto, 1987; Yoshida et al., 1998). Carbohydrates, particularly simple sugars, have also been implicated in the development of freezing tolerance in winter wheat (Yoshida et al., 1998). The physiological basis of the snow mold resistance in Ae. cylindrica has not been characterized yet. If this species possesses a different physiological basis for snow mold resistance compared to wheat, it may be possible to introduce novel snow mold resistance genes and freezing tolerance genes into a wheat background. This could create new genetic combinations and ultimately result in improved snow mold resistance and low temperature tolerance. Here, we report on the contents of simple and complex carbohydrates in Ae. cylindrica accessions during the winter, before and under snow, and relate these results to snow mold resistance and freezing tolerance at Sapporo where Typhula ishikariensis is the predominant snow mold pathogen.

Influence of Cold-Hardening and Soil Matric Potential on Resistance to Speckled Snow Mold in Wheat

The influence of soil matric potential, cold-hardening temperature, and duration on resistance to speckled snow mold caused by Typhula ishikariensis in wheat was investigated. Six winter wheat lines were subjected to cold-hardening temperatures of 2 or 4°C for 1, 2, 3, or 4 weeks with soil matric potential of -0.1 or -0.01 MPa. Plants were inoculated with T. ishikariensis after cold-hardening, incubated at 10°C for 25 days in the dark, and then evaluated for regrowth. Overall recovery from snow mold was least when plants were hardened at 2°C for 1 week at -0.01 MPa and greatest when hardened at 4°C for 4 weeks at -0.1 MPa. Survival of plants following snow mold was greater when plants were cold-hardened at 4 than at 2°C and at -0.1 than -0.01 MPa soil matric potential. The greatest difference in survival among lines and correlation with field observations occurred when plants were hardened at 4°C at -0.1 MPa matric potential for 3 weeks. Understanding the influence of temperature and soil matric potential during cold-hardening on speckled snow mold resistance will be useful to breeding programs developing snow-mold-resistant cultivars under controlled environment conditions.