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Soft Wheat (soft + wheat)

Distribution by Scientific Domains

Chemistry	66%

Selected Abstracts

Lignan profile in seeds of modern and old Italian soft wheat (Triticum aestivum L.) cultivars as revealed by CE-MS analyses

ELECTROPHORESIS, Issue 22 2007
Giovanni Dinelli Professor
Abstract The health-promoting effects of whole-grain consumption have been attributed in part to their unique phytochemical contents and profiles. Wheat is an important component of the human diet; however, little is known about the phytochemical profiles of different wheat varieties, especially of old wheats. The objective of this study was to investigate the distribution of lignans, a class of phytochemicals with proved health benefit effects, of four modern and six old Italian soft wheat (Triticum aestivum L.) cultivars. In this work, we describe the first analytical method involving CE coupled to MS (CE-MS) used to identify and quantify lignan compounds in grains of different cultivars of wheat. Total lignan content determined by CE-ESI-MS was 2.60,±,0.21 and 5.00,±,1.30,,g/g dry seed weight for modern and old cultivars, respectively. Secoisolariciresinol and pinoresinol were detected in all ten investigated soft wheat cultivars, whereas arctigenin, hinokinin, and syringaresinol were exclusively detected in old genotypes. Significant differences between modern and old cultivars were also observed for the number of glycosidic forms. Results highlighted the high content and unique composition in lignans of old cultivars suggesting their uses into a wide range of regular and speciality food products naturally enriched with health-promoting compounds. [source]

Effects of genotype, location and baking on the phenolic content and some antioxidant properties of cereal species

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2010
Valeria Menga
Summary In order to assess the effect of genotype, location and their interaction on total phenolic content (TPC) of chemical extracts, the whole grains of durum and soft wheat, oat, barley and triticale were evaluated. Data showed differences in phenolic content of chemical extracts among cereal species and the analysis of variance confirmed the key role of location. Besides TPC and trolox equivalent antioxidant capacity (TEAC) values assessed by chemical extraction were compared with those obtained with an in vitro digestive enzymatic extraction. Differences were found between methanolic and enzymatic extracts, and data confirmed that enzymatic technique enhanced extraction of antioxidants but pointed out lesser differences among cereal types. The breads obtained by flours enriched with different levels of bran were also evaluated. Chemical extracts highlighted the increasing levels of antioxidants according to bran enrichments, without pointing out changes caused by baking. The enzymatic extraction instead did not show differences regarding to bran enrichments, but documented a loss in antioxidant properties of breads in respect to corresponding flours. On the other hand the scarce differences between flours and corresponding breads did not allow asserting that baking modified the TPC and TEAC, independently of the extraction methods used. Indeed, during baking process, also the observed phenolic acids profile variations did not vary the antioxidant properties of breads. [source]

Kernel texture differences among US soft wheat cultivars,,

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 11 2005
Dr Craig F Morris
Abstract Kernel texture is a key factor in the quality and utilization of soft wheat (Triticum aestivum L), yet the variation in kernel texture among US soft wheat cultivars is largely unknown. This study evaluated the following hypothesis: soft wheat cultivars differ in kernel texture due to minor genetic factor(s). Once identified, selected contrasting cultivars could serve as candidates for crop improvement and future genetic studies. To test the hypothesis, kernel texture (SKCS, Single Kernel Characterization System), NIR (near-infrared reflectance) and Quadrumat break flour yield were evaluated for 30 cultivars drawn from the four major US soft wheat regions and sub-classes (eastern and western soft white winter, soft red winter and Club). Cultivars were grown in replicated trials over 6 site-years in Washington state. The results clearly indicated that relatively large, consistent genetic differences in kernel texture exist among US soft wheat cultivars. SKCS and NIR were fairly well correlated (r = 0.85) and tended to rank cultivars in the same order. However, individual cultivars deviated from this linear relationship and occasionally rankings changed substantially. Trends were observed among the geographical regions and sub-classes, eg the first 13 hardest-ranked positions (SKCS) were held by western cultivars (13 of the 16 total western cultivars). Quadrumat break flour yield provided an independent assessment of kernel texture and was not correlated with SKCS or NIR hardness. Four distinct cultivar groupings were made based on analysis of variance and two-dimensional graphical assessment. Each group represented contrasting levels of kernel texture (SKCS or NIR) and break flour yield. Identification of the specific underlying gene(s) conferring kernel texture variation among US soft wheats awaits the next phase of research. Copyright © 2005 Society of Chemical Industry [source]

Statistical evaluation of different technological and rheological tests of Polish wheat varieties for bread volume prediction

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2004
Iwona Konopka
Summary Forty-two Polish wheat flour were used to establish correlation coefficients between protein content, Zeleny test, falling number value, amylograph viscosity, farinograph water absorption, bread volume and rheological properties of dough, as shown by use of a extrusion chamber and alveograph. The equations expressing the changes of bread volume and flour water absorption as a function of significantly correlated parameters were calculated. The correlations and their significance depended on wheat quality and the alveographic parameters were significantly correlated with the dough extrusion parameters. The dough extrusion parameters were significantly correlated only with the water absorption of soft wheats. The dough rheological tests were correlated to a greater extent with the values of the Zeleny test than to the protein content. The prediction of the bread volume as a function of flour quality parameters and dough rheological properties was best done by grouping wheat varieties into specific qualitative classes. [source]