Assessing the spring wheat quality for breeding program purpose
Sylwia Jędzura
s_jedzura@hr-strzelce.plHodowla Roślin Strzelce Sp. z o.o. Grupa IHAR, 99-307 Strzelce ul. Główna 20, pow. kutnowski, woj. łódzkie (Poland)
Anna Szafrańska
Zakład Przetwórstwa Zbóż i Piekarstwa, Instytut Biotechnologii Przemysłu Rolno-Spożywczego im. prof. Wacława Dąbrowskiego – Państwowy Instytut Badawczy, ul. Rakowiecka 36, 02-532 Warszawa (Poland)
https://orcid.org/0000-0003-1038-7811
Przemysław Matysik
Hodowla Roślin Strzelce Sp. z o.o. Grupa IHAR, 99-307 Strzelce ul. Główna 20, pow. kutnowski, woj. łódzkie (Poland)
Abstract
Providing wheat varieties of appropriate technological quality to the market, requires the breeding company to conduct the necessary research and have an efficient selection system. The paper presents the results of three-year technological research on spring wheat genotypes from the breeding program of Hodowla Roślin Strzelce Sp. z o.o. Grupa IHAR. The basic parameters of key wheat flour and dough quality devices, i.e. alveograph, mixolab and glutograph were analyzed using the PCA (Principal Component Analysis). The first two principal components accounted for 60.9% of the total variation. The conducted analysis showed the existence of a relationship between glutographic parameters and other examined indicators of technological quality. Statistically significant Pearson's linear correlation coefficients (p <0.01) were obtained e.g. for the parameters: gluten index and stretching time (r = 0.610), gluten index and relaxation angle (r = -0.624), dough stability and stretching angle (r = -0.523). The level and stability of selected traits were also tested in the context of the genotypes and the year of the assay. The glutographic parameters depended mainly on the environmental conditions in the individual growing season (STR (°) 77.1%; STR (s) 61.5%; RXT (°) 42.5%). This allowed for the identification of genotypes capable of maintaining the appropriate mechanical quality of gluten regardless of plant growth conditions, such as STH 07, STH 09 or Jarlanka. The identified relationships make it possible to predict complex dough characteristics on the basis of less complicated tests and supplementary analyzes on the early stage of breeding process. The measurable effect of such an approach, is a reduction of the number of genotypes, with unfavorable technological features, at advanced stages of breeding process.
Supporting Agencies
Keywords:
wheat, breeding, glutograph, quality evaluationReferences
Ahmad S., Pasha I., Saeed M., Shahid M., 2017. Principal component analysis and correlation studies of spring wheat in relation to cookie making quality. International Journal of Food Properties, Col. 20 (10): 2299‒2313.
Google Scholar
Alamri M., Manthey F., Mergoum M., Elias E., Khan K., 2009a. Assessing spring wheat quality using the glutograph instrument. Cereal Foods World, Vol. 54 (3): 124‒131.
Google Scholar
Alamri M., Manthey F., Mergoum M., Elias E., Khan K., 2009b. Use of the glutograph instrument in durum wheat quality evaluation. Plant Sciences Research, 2 (3): 23‒32.
Google Scholar
Anonim, 2017. Glutograph-E. Testing the quality of wet and dry gluten. Materiały informacyjne firmy Brabender® GmbH & Co. KG.
Google Scholar
Blumenthal C.S., Barlow E.W.R., Wrigley C.W., 1993. Growth environment and wheat quality: the effect of heat stress on dough properties and gluten proteins. Journal of Cereal Science, 18, 3‒21.
Google Scholar
Cato L., Mullan D., 2020. Chapter 8 – Wheat quality: wheat breeding and quality testing in Australia.W: Breadmaking, edytor: Cauvain S.P., 221‒259. Woodhead Publishing Series in Food Science, Technology and Nutrition, Woodhead Publishing.
Google Scholar
Cecchini C., Bresciani A., Menesatti P., Pagani M.A., Marti A., 2021. Assessing the Rheological Properties of Durum Wheat Semolina: A Review. Foods. 10 (12): 2947. https://doi.org/10.3390/foods10122947
Google Scholar
Codina G.G., Mironeasa S., Bordei D., Leahu A., 2010. Mixolab versus alveograph and falling number. Czech Journal of Food Sciences 28 (3): 185‒191.
Google Scholar
Daniel C., Triboi E., 2000. Effect of temperature and nitrogen nutrition on the grain composition of winter wheat: effects on gliadin content and composition. Journal of Cereal Science, 32, 45‒56.
Google Scholar
Kaplan-Evlice A., Pehlivan A., Külen S., Keçeli A., Şanal T., Karaca K., Salantur, A., 2016. Ekmeklik Buğday (Triticum aestivum L.) Genotiplerinde Ekmek Hacmi ve Bazı Kalite Parametreleri Arasındaki İlişkilerin İncelenmesi. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi, 25 (special issue-1), 12‒18.
Google Scholar
Kaplan-Evlice A., Pehlivan A., Sanal T. Salantur A., Kilic G., Dugan C., Boyaci I.H., Koksel H., 2020 Utilization potential of Glutograph in wheat breeding programs and the influence of genotype and environment on bread wheat quality. Cereal Chem. 97: 634– 641.
Google Scholar
Kaya A., 2018. Nohudun Erişte Kalitesine Etkisi. Yüksek Lisans Tezi. Harran Üniversitesi Fen Bilimleri Enstitutisi. Şanlıurfa, 137 s.
Google Scholar
Keçeli A., Kaplan-Evlice A., Pehlivan A., Şanal T., Karaca K., Külen S., Seis-Subaşı A., Salanturksu A., 2017. Ekmeklik Buğdayda (Triticum aestivum L.) Zeleny Sedimantasyon Analizi ve Diğer Kalite Paramatreleri ile İlişkisinin İncelenm. Journal of Nature and Science, 20, 292‒296.
Google Scholar
Lorenz K., Roewe-Smith P., Kulp K., Bates L., 1983. Preharvest sprouting of winter wheat. II. Amino acid composition and functionality of flour and flour fractions. Cereal Chemistry, 60, 360‒366.
Google Scholar
Lukow O.M., Bushuk W., 1984. Influence of germination on wheat quality. I. Functional (breadmaking) and biochemical properties. Cereal Chemistry, 61, 336‒339.
Google Scholar
Matuz J., Markovics E., Acs E., Veha A., 1999. Study of relationships between the technological quality characters of flour of winter wheat cultivars (in Hungarian). Novenytermeles, 48, 243‒253.
Google Scholar
Miś A., 2005. Wpływ wybranych czynników na wodochłonność i właściwości reologiczne glutenu pszenicy zwyczajnej (Triticum aestivum L.). Acta Agrophysica, Rozprawy i Monografie 2005 (8).
Google Scholar
Newberry M., Zwart A.B., Whan A., Mieog J.C., Sun M., Leyne E., Pritchard J., Daneri-Castro S.N., Ibrahim K., Diepeveen D., Howitt C.A., Ral J.-P.F., 2018. Does Late Maturity Alpha-Amylase Impact Wheat Baking Quality? Frontiers in Plant Science, Vol. 9. 1356.
Google Scholar
Peňa R.J., Posadas-Romano G., Espinosa-Garcia B.M., Dubat A., 2007. Evaluation of gluten and starch quality parameters with the Chopin – Mixolab and other traditional flour and dough testing instruments. Conferencia Internacional Cereales y Productos de Cereales Calidad e Inocuidad 1; Rosario (Argentina): 23‒26.
Google Scholar
PN-EN ISO 21415‒2:2015‒12, 2015. Pszenica i mąka pszenna – Ilość glutenu – Część 2: Oznaczanie glutenu mokrego i indeksu glutenu za pomocą urządzeń mechanicznych.
Google Scholar
PN-EN ISO 27971:2015‒07, 2015. Ziarno zbóż i przetwory zbożowe – Pszenica zwyczajna (Triticum aestivum L.) – Oznaczanie właściwości alweograficznych ciasta przy stałym dodatku wody dla mąki handlowej lub laboratoryjnej oraz procedura przemiału laboratoryjnego.
Google Scholar
Rakita S., Torbica A.M., Dokić L.P., Tomić J.M., Pojić M.M, Hadnađev M.S., Dapčević Hadnađev T.R., 2015. Alpha-amylase activity in wheat flour and breadmaking properties in relation to different climatic conditions. Food and Feed Research, 42 (2): 91‒99.
Google Scholar
Szafrańska A., Stępniewska S.M., 2021. Changes in bread making quality of wheat during postharvest maturations. International Agrophysics. 35 (2): 179‒185.
Google Scholar
Yang Y., Chai Y., Zhang X., Lu S., Zhao Z., Wei D., Chen L., Hu Y.-G., 2020. Multi-Locus GWAS of Quality Traits in Bread Wheat: Mining More Candidate Genes and Possible Regulatory Network. Frontiers in Plant Science, Vol. 11, 1091, DOI 10.3389/fpls.2020.01091
Google Scholar
Yıldırım A., Atasoy A.F., 2020. Quality characteristics of some durum wheat varieties grown in Southeastern Anatolia Region of Turkey (GAP). Harran Tarım ve Gıda Bilimleri Dergisi, 24 (4): 420- 431. DOI: 10.29050/harranziraat.738505.
Google Scholar
Zaharia D., Danciu I., Codina G.G., Mironeasa S., Mironeasa C., 2014. Relationships of glutograph parameters with farinograph and wheat flour characteristics. Journal of Food, Agriculture and Environment, 12 (1): 33‒36.
Google Scholar
Authors
Sylwia Jędzuras_jedzura@hr-strzelce.pl
Hodowla Roślin Strzelce Sp. z o.o. Grupa IHAR, 99-307 Strzelce ul. Główna 20, pow. kutnowski, woj. łódzkie Poland
Authors
Anna SzafrańskaZakład Przetwórstwa Zbóż i Piekarstwa, Instytut Biotechnologii Przemysłu Rolno-Spożywczego im. prof. Wacława Dąbrowskiego – Państwowy Instytut Badawczy, ul. Rakowiecka 36, 02-532 Warszawa Poland
https://orcid.org/0000-0003-1038-7811
Authors
Przemysław MatysikHodowla Roślin Strzelce Sp. z o.o. Grupa IHAR, 99-307 Strzelce ul. Główna 20, pow. kutnowski, woj. łódzkie Poland
Statistics
Abstract views: 195PDF downloads: 162
License
Copyright (c) 2022 Sylwia Jędzura, Anna Szafrańska, Przemysław Matysik
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Upon submitting the article, the Authors grant the Publisher a non-exclusive and free license to use the article for an indefinite period of time throughout the world in the following fields of use:
- Production and reproduction of copies of the article using a specific technique, including printing and digital technology.
- Placing on the market, lending or renting the original or copies of the article.
- Public performance, exhibition, display, reproduction, broadcasting and re-broadcasting, as well as making the article publicly available in such a way that everyone can access it at a place and time of their choice.
- Including the article in a collective work.
- Uploading an article in electronic form to electronic platforms or otherwise introducing an article in electronic form to the Internet or other network.
- Dissemination of the article in electronic form on the Internet or other network, in collective work as well as independently.
- Making the article available in an electronic version in such a way that everyone can access it at a place and time of their choice, in particular via the Internet.
Authors by sending a request for publication:
- They consent to the publication of the article in the journal,
- They agree to give the publication a DOI (Digital Object Identifier),
- They undertake to comply with the publishing house's code of ethics in accordance with the guidelines of the Committee on Publication Ethics (COPE), (http://ihar.edu.pl/biblioteka_i_wydawnictwa.php),
- They consent to the articles being made available in electronic form under the CC BY-SA 4.0 license, in open access,
- They agree to send article metadata to commercial and non-commercial journal indexing databases.
