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Abstract
Relationships among grain hardness, pentosan fractions and end-use quality of wheat. Cereal Chemistry 77:241-247
Bettge,A.D. and Morris,C.F.
USDA-ARS Western Wheat Quality Lab
Grain texture ("hardness") in wheat (Triticum aestivum L.) is a major determinant of end-usage. Variation in grain texture can be conceptually assigned to the two major hardness classes, which result from the action of one major gene (Hardness), or to as yet undetermined factors contributing to residual variation within hardness classes. Identifying the physical-chemical basis of both sources of texture variation could provide a means of better controlling or manipulating this quality trait. Pursuant to this objective, the role of pentosans was examined. Pentosan fractions (membrane-associated, total and soluble) were isolated from13 hard and 13 soft wheat samples and their flours. Among the hard wheat samples, pentosans had a minimal role in modifying grain hardness. However, among the soft wheat samples, pentosans appeared to have a significant hardness-modifying effect that carried over into end-use quality. Among the soft wheat samples, pentosan fractions, along with wheat protein, accounted for 53 to 76% of the variation in grain texture, depending on the method used to quantify texture. Membrane-associated pentosans were the most influential single parameter in modeling grain texture for the soft wheat samples. Membrane-associated pentosans were most influential in accounting for variation (69%) in Alkaline Water Retention Capacity. Total pentosans together with flour protein accounted for 87% of the variation in cookie diameter among the soft wheat samples, with the total pentosan fraction being the more influential.
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