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Investigating the Availability of GlutoPeak Parameters for Evaluation of Gluten Quality in Bread Wheat Breeding Programs

Year 2015, Volume: 24 Issue: 1, 65 - 74, 25.07.2015
https://doi.org/10.21566/tbmaed.15930

Abstract

Gluten quality is one of the basic criteria in the evaluation of baking properties of flour. Determination of gluten quality with fast, easy and reproducible methods is great importance for wheat breeding programs. GlutoPeak parameters bring significant advantages in this respect. In this study, it was investigated the availability of GlutoPeak parameters in quality evaluation of material in breeding programs. For this purpose four basic flours supplied from market and crossing nursery material in bread wheat breeding program were evaluated in terms of GlutoPeak properties. As a result the analysis of market flour gluten maximum resistance (BEM), 15s after maximum peak (PM) and 15s before maximum peak (AM) parameters were thought to be quite useful for breeding programs. From these parameters especially BEM and PM parameters were found distinguishing between parents in crossing nursery. It is necessary detailed studies about AM parameter. In coming years after a more comprehensive assessment it is thought to use the promising parents in development of new high-quality wheat varieties for production of different purpose-flour.

References

  • Anonim, 1980. ICC Standard No: 105/1. Method for the determinations of crude protein in cereals and cereal products for food and for feed. Standard Methods of the International Association for Cereal Chemistry (ICC). Verlag Moritz Schafer, Detmold.
  • Anonim, 2013. Branender Glutopeak test cihazı. www. anamed.com.tr. (Erişim tarihi: 28.11.2013).
  • Anonim, 2014. http://www.retsch.com.tr/tr/ products/milling/rotor-mills/zm-200 (Erişim tarihi: 08.06.2014).
  • Anonim, 2015. www. Brabender.com. http://www.brabender.com/english/food/news/news/datensaetze/brabenderr-glutopeak-quick-peak-values-for-gluten-testing.html.(Erişim tarihi 17.03.2015).
  • Axford D.W.E, McDermott E.E., Redman D.G., 1979. Note on the sodium dodecyl sulphate test of bread-making quality:comparision with Pelsenke. Cereal Chemistry,56;582-584.
  • Brett G.M., Mills E.N.C., Tatham A.S., Fido R.J., Shewry P.R. and Morgan M.R.A., 1993. Immunochemical identification of LMW subunits of glutenin associated with bread-making quality of wheat flour. Theoretical and Applied Genetics, 86, 442–448.
  • Borghi B., Giordani G., Corbellini M. 1995. Influence of crop rotation, manure and fertilizers on bread making quality of wheat (Triticum aestivum L.). European Journal of Agronomy, 4:37.
  • Butow B. J., Gras P. W., Haraszi R. and Bekes F. ,2002. Effects of different salts on mixing and extension parameters on a diverse group of wheat cultivars using 2-g mixograph and extensigraph methods. Cereal Chemistry, 79(6), 826−833.
  • Carson G.R. and Edwards N.M., 2009. Criteria of wheat and flour quality. In: Khan, K. and P.R. Shewry. (eds.). Wheat chemistry and technology 4th ed., AACC International Inc., MN, USA, pp. 97-118.
  • Chandi G.K. and Seetharaman K., 2012. Optimization of gluten peak tester: A statistical approach. Journal of Food Quality, 35 (2012) 69-75.
  • Chang Y. K. and Ferrari M.C., 2000. A new apparatus for the evaluation of rheological properties of wheat gluten. Acta Alimentaria 29, 169–179.
  • Dick J.W. and Quick J.S., 1983. A modified screening test for rapid estimation of gluten strength in early-generation durum wheat breeding lines. Cereal Chemistry, 60, 319–324.
  • Doğan İ.S. ve Uğur T., 2004. Van ve Çevresinde yetiştirilen bazı buğdayların bisküvilik kalitesi üzerine bir araştırma. Yüzüncü Yıl Üniversitesi, Ziraat Fakültesi, Tarım Bilimleri Dergisi (Journal of Agricultural Science), 15: 139-148.
  • Guttieri M.J., D. Bowen D. Gannon K. O’Brien and Souza E., 2001. Solvent retention capacities of irrigated soft white spring wheat flours. Crop Science, 41:1054–1061.
  • Hill A.S., Geirsch T.M., Loh C.S. and Skerritt J.H., 1999. Immunoassay for wheat processing quality: Utilization of a sandwich assay incorporating and immunobilized single-chain fragment. Journal of Agricultural and Food Chemistry, 47, 4484–4490.
  • Hu X.Z. and Shang Y.N., 2007. A new testing method for vital gluten swelling index. Jornal of Science and Food Agriculture 87, 1778–1782.
  • Jirsa O, Hruskova M. and Švec I., 2007. B read features evaluation by NIR analysis. Czech Journal of Food Sciences, 25: 243-248.
  • Jirsa O, Hruskova M and Švec I., 2008. Near-infrared prediction of milling and baking parameters of wheat varieties. Journal of Food Engineering, 87:21-25
  • Kinsella J. E., and Hale M. L., 1984. Hydrophobic associations and gluten consistency-effects of specific anions. Journal of Agricultural and Food Chemistry, 32(5), 1054−1056.
  • Koçak N., Atlı A., Karababa E., Tuncer T., 1992. Macar-Yugoslav (MAYEB) ekmeklik buğday çeşitlerinin kalite özellikleri üzerine araştırmalar. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi, 1:1, Ankara.
  • Kweon M., Martin R. and Souza E., 2009. Effect of tempering condition in milling performance and flour functionality. Cereal Chemistry, 86: 12–17.
  • Lukow O.M., Payne P.I. and Tkauchuk R., 1989. The HMW glutenin subunits composition of Canadian wheat cultivars and their association with bread-making quality. Journal of the Science of Food and Agriculture,46: 451-460.
  • Matsuo R.R., 1978. Note on a method for testing gluten strength. Cereal Chemistry, 55, 259-262.
  • Melnyk J.P., Dreisoerner J., Bonomi F., Marcone M.F. and Seetharaman K., 2011. Effect of the Hofmeister series on gluten aggregation measured using a high shear-based technique. Food Research International, 44, 893–896.
  • Miralbes C.,2004. Quality control in the milling industry using near infrared transmittance spectroscopy. Food Chemistry, 88: 621-628.
  • Olçay M., 2000. Çeşit ve Öğütme Teknolojisinin Yufkalık Un Kalitesine Etkisi. Ege Üniv. Fen Bilimleri Enst. Doktora Tezi,109 sayfa, İzmir.
  • Özkaya H., Özkaya B. 2005. Tahıl ve Ürünleri Analiz Yöntemleri. A.Ü. Mühendislik Fak. Gıda Müh. Bölümü Gıda Teknolojisi Yayınları N0:30, Ankara.
  • Payne P.I., Holt L.M., Lawrence, G.J., and Law, C.N., 1982. The genetic of gliadin and glutenin - The major storage proteins of the wheat endosperm. Plant Foods for Human Nutrition, 31, 229-241.
  • Pena R.J., A. Amaya, S. Rajaram ve A. Mujeeb-Kazi, 1990. Variation in quality characteristics associated with some spring 1B/1R translocation wheats. Journal of Cereal Science 12, 105-112.
  • Preston K. R.,1981. Effects of neutral salts upon wheat gluten protein-properties.1. Relationship between the hydrophobic properties of gluten proteins and their extractability and turbidity in neutral salts. Cereal Chemistry, 58(4), 317−324.
  • Rousset M., Triboı E., Branlard G. and Godon B., 1985. Influence du genotype et du milieu sur les tests d’appreciation de la valeur d’utilisation du ble ́ tendre (Triticum aestium em. Thell.) dans les industries de cuisson. Agronomie,5:653–663.
  • SAS Institute, 2002. JMP Statistics. Cary, NC, USA: SAS Institute, Inc. pp.707.
  • Steel G. D. and Torrie J. H., 1980. Principles and Procedures of Statistics: A Biometrical Approach. 2. ed. New York: McGraw-Hill Publ. Company.
  • Troccoli A., Borrelli G.M., DeVita P., Fares C. and DiFonzo N. 2000. Durum wheat quality: A multidisciplinary concept. Journal of Cereal Science, 32, 99-113.
  • Veraverbeke, W. S. and Delcour, J. A., 2002. Wheat protein composition and properties ofwheat glutenin in relation to breadmaking functionality. Critical Reviews in Food Science and Nutrition, 42:179–208.
  • Willams P.C., El-haramein F.J., Nakkaoul H. and Rıhawi, S., 1986. Crop Quality Evaluation Methods and Guidelines. ICARDA. 142 s. Aleppo, Syria.
  • Zeleny L., 1971. Criteria of wheat quality, in Wheat Chemistry and Technology. Ed by Y. Pomeranz, AACC St Paul, MN, USA.

Ekmeklik Buğday Islah Programlarında Gluten Kalitesinin Değerlendirilmesi İçin GlutoPik Parametrelerinin Kullanılabilirliğinin Araştırılması

Year 2015, Volume: 24 Issue: 1, 65 - 74, 25.07.2015
https://doi.org/10.21566/tbmaed.15930

Abstract

Gluten kalitesi buğday ununun pişme özelliklerinin değerlendirilmesinde temel kriterlerin başında gelir. Gluten kalitesinin hızlı, kolay ve tekrarlanabilir metotlarla belirlenmesi buğday ıslah programları için büyük önem arz etmektedir. GlutoPik parametreleri bu anlamda oldukça önemli bilgiler sağlamaktadır. Bu çalışmada, GlutoPik parametrelerinin ıslah programlarında materyalin kalite değerlendirilmesinde kullanılabilirliğini araştırılmıştır. Bu amaçla piyasadan temin edilen dört temel un grubuna ait unlar ve ekmeklik buğday ıslah programındaki melez bahçesi materyali GlutoPik özellikleri bakımından değerlendirilmiştir. Piyasadan temin edilen unlarının analizi sonucunda gluten maksimum direnci (BEM), gluten maksimum dirençten 15 s sonraki direnç (PM) ve gluten maksimum dirençten 15 s önceki direnç (BM) değerlerinin ıslah programlarında oldukça yararlı olabileceği öngörülmüştür. Bu parametrelerden melez bahçesinde özellikle BEM ve PM değerleri ebeveynler arasında ayırt edici bulunmuştur. BM değeri konusunda daha ayrıntılı çalışmalar yapılması gerekmektedir. Önümüzdeki yıllarda daha kapsamlı değerlendirme sonrası çalışmada öne çıkan ebeveynlerin farklı amaçlı un üretimi için kalitesi yüksek yeni buğday çeşitlerin geliştirilmesinde kullanılması düşünülmektedir.

References

  • Anonim, 1980. ICC Standard No: 105/1. Method for the determinations of crude protein in cereals and cereal products for food and for feed. Standard Methods of the International Association for Cereal Chemistry (ICC). Verlag Moritz Schafer, Detmold.
  • Anonim, 2013. Branender Glutopeak test cihazı. www. anamed.com.tr. (Erişim tarihi: 28.11.2013).
  • Anonim, 2014. http://www.retsch.com.tr/tr/ products/milling/rotor-mills/zm-200 (Erişim tarihi: 08.06.2014).
  • Anonim, 2015. www. Brabender.com. http://www.brabender.com/english/food/news/news/datensaetze/brabenderr-glutopeak-quick-peak-values-for-gluten-testing.html.(Erişim tarihi 17.03.2015).
  • Axford D.W.E, McDermott E.E., Redman D.G., 1979. Note on the sodium dodecyl sulphate test of bread-making quality:comparision with Pelsenke. Cereal Chemistry,56;582-584.
  • Brett G.M., Mills E.N.C., Tatham A.S., Fido R.J., Shewry P.R. and Morgan M.R.A., 1993. Immunochemical identification of LMW subunits of glutenin associated with bread-making quality of wheat flour. Theoretical and Applied Genetics, 86, 442–448.
  • Borghi B., Giordani G., Corbellini M. 1995. Influence of crop rotation, manure and fertilizers on bread making quality of wheat (Triticum aestivum L.). European Journal of Agronomy, 4:37.
  • Butow B. J., Gras P. W., Haraszi R. and Bekes F. ,2002. Effects of different salts on mixing and extension parameters on a diverse group of wheat cultivars using 2-g mixograph and extensigraph methods. Cereal Chemistry, 79(6), 826−833.
  • Carson G.R. and Edwards N.M., 2009. Criteria of wheat and flour quality. In: Khan, K. and P.R. Shewry. (eds.). Wheat chemistry and technology 4th ed., AACC International Inc., MN, USA, pp. 97-118.
  • Chandi G.K. and Seetharaman K., 2012. Optimization of gluten peak tester: A statistical approach. Journal of Food Quality, 35 (2012) 69-75.
  • Chang Y. K. and Ferrari M.C., 2000. A new apparatus for the evaluation of rheological properties of wheat gluten. Acta Alimentaria 29, 169–179.
  • Dick J.W. and Quick J.S., 1983. A modified screening test for rapid estimation of gluten strength in early-generation durum wheat breeding lines. Cereal Chemistry, 60, 319–324.
  • Doğan İ.S. ve Uğur T., 2004. Van ve Çevresinde yetiştirilen bazı buğdayların bisküvilik kalitesi üzerine bir araştırma. Yüzüncü Yıl Üniversitesi, Ziraat Fakültesi, Tarım Bilimleri Dergisi (Journal of Agricultural Science), 15: 139-148.
  • Guttieri M.J., D. Bowen D. Gannon K. O’Brien and Souza E., 2001. Solvent retention capacities of irrigated soft white spring wheat flours. Crop Science, 41:1054–1061.
  • Hill A.S., Geirsch T.M., Loh C.S. and Skerritt J.H., 1999. Immunoassay for wheat processing quality: Utilization of a sandwich assay incorporating and immunobilized single-chain fragment. Journal of Agricultural and Food Chemistry, 47, 4484–4490.
  • Hu X.Z. and Shang Y.N., 2007. A new testing method for vital gluten swelling index. Jornal of Science and Food Agriculture 87, 1778–1782.
  • Jirsa O, Hruskova M. and Švec I., 2007. B read features evaluation by NIR analysis. Czech Journal of Food Sciences, 25: 243-248.
  • Jirsa O, Hruskova M and Švec I., 2008. Near-infrared prediction of milling and baking parameters of wheat varieties. Journal of Food Engineering, 87:21-25
  • Kinsella J. E., and Hale M. L., 1984. Hydrophobic associations and gluten consistency-effects of specific anions. Journal of Agricultural and Food Chemistry, 32(5), 1054−1056.
  • Koçak N., Atlı A., Karababa E., Tuncer T., 1992. Macar-Yugoslav (MAYEB) ekmeklik buğday çeşitlerinin kalite özellikleri üzerine araştırmalar. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi, 1:1, Ankara.
  • Kweon M., Martin R. and Souza E., 2009. Effect of tempering condition in milling performance and flour functionality. Cereal Chemistry, 86: 12–17.
  • Lukow O.M., Payne P.I. and Tkauchuk R., 1989. The HMW glutenin subunits composition of Canadian wheat cultivars and their association with bread-making quality. Journal of the Science of Food and Agriculture,46: 451-460.
  • Matsuo R.R., 1978. Note on a method for testing gluten strength. Cereal Chemistry, 55, 259-262.
  • Melnyk J.P., Dreisoerner J., Bonomi F., Marcone M.F. and Seetharaman K., 2011. Effect of the Hofmeister series on gluten aggregation measured using a high shear-based technique. Food Research International, 44, 893–896.
  • Miralbes C.,2004. Quality control in the milling industry using near infrared transmittance spectroscopy. Food Chemistry, 88: 621-628.
  • Olçay M., 2000. Çeşit ve Öğütme Teknolojisinin Yufkalık Un Kalitesine Etkisi. Ege Üniv. Fen Bilimleri Enst. Doktora Tezi,109 sayfa, İzmir.
  • Özkaya H., Özkaya B. 2005. Tahıl ve Ürünleri Analiz Yöntemleri. A.Ü. Mühendislik Fak. Gıda Müh. Bölümü Gıda Teknolojisi Yayınları N0:30, Ankara.
  • Payne P.I., Holt L.M., Lawrence, G.J., and Law, C.N., 1982. The genetic of gliadin and glutenin - The major storage proteins of the wheat endosperm. Plant Foods for Human Nutrition, 31, 229-241.
  • Pena R.J., A. Amaya, S. Rajaram ve A. Mujeeb-Kazi, 1990. Variation in quality characteristics associated with some spring 1B/1R translocation wheats. Journal of Cereal Science 12, 105-112.
  • Preston K. R.,1981. Effects of neutral salts upon wheat gluten protein-properties.1. Relationship between the hydrophobic properties of gluten proteins and their extractability and turbidity in neutral salts. Cereal Chemistry, 58(4), 317−324.
  • Rousset M., Triboı E., Branlard G. and Godon B., 1985. Influence du genotype et du milieu sur les tests d’appreciation de la valeur d’utilisation du ble ́ tendre (Triticum aestium em. Thell.) dans les industries de cuisson. Agronomie,5:653–663.
  • SAS Institute, 2002. JMP Statistics. Cary, NC, USA: SAS Institute, Inc. pp.707.
  • Steel G. D. and Torrie J. H., 1980. Principles and Procedures of Statistics: A Biometrical Approach. 2. ed. New York: McGraw-Hill Publ. Company.
  • Troccoli A., Borrelli G.M., DeVita P., Fares C. and DiFonzo N. 2000. Durum wheat quality: A multidisciplinary concept. Journal of Cereal Science, 32, 99-113.
  • Veraverbeke, W. S. and Delcour, J. A., 2002. Wheat protein composition and properties ofwheat glutenin in relation to breadmaking functionality. Critical Reviews in Food Science and Nutrition, 42:179–208.
  • Willams P.C., El-haramein F.J., Nakkaoul H. and Rıhawi, S., 1986. Crop Quality Evaluation Methods and Guidelines. ICARDA. 142 s. Aleppo, Syria.
  • Zeleny L., 1971. Criteria of wheat quality, in Wheat Chemistry and Technology. Ed by Y. Pomeranz, AACC St Paul, MN, USA.
There are 37 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Yaşar Karaduman This is me

Arzu Akın

Serap Türkölmez This is me

Zafer Tunca This is me

Publication Date July 25, 2015
Published in Issue Year 2015 Volume: 24 Issue: 1

Cite

APA Karaduman, Y., Akın, A., Türkölmez, S., Tunca, Z. (2015). Investigating the Availability of GlutoPeak Parameters for Evaluation of Gluten Quality in Bread Wheat Breeding Programs. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi, 24(1), 65-74. https://doi.org/10.21566/tbmaed.15930
AMA Karaduman Y, Akın A, Türkölmez S, Tunca Z. Investigating the Availability of GlutoPeak Parameters for Evaluation of Gluten Quality in Bread Wheat Breeding Programs. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi. July 2015;24(1):65-74. doi:10.21566/tbmaed.15930
Chicago Karaduman, Yaşar, Arzu Akın, Serap Türkölmez, and Zafer Tunca. “Investigating the Availability of GlutoPeak Parameters for Evaluation of Gluten Quality in Bread Wheat Breeding Programs”. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi 24, no. 1 (July 2015): 65-74. https://doi.org/10.21566/tbmaed.15930.
EndNote Karaduman Y, Akın A, Türkölmez S, Tunca Z (July 1, 2015) Investigating the Availability of GlutoPeak Parameters for Evaluation of Gluten Quality in Bread Wheat Breeding Programs. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi 24 1 65–74.
IEEE Y. Karaduman, A. Akın, S. Türkölmez, and Z. Tunca, “Investigating the Availability of GlutoPeak Parameters for Evaluation of Gluten Quality in Bread Wheat Breeding Programs”, Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi, vol. 24, no. 1, pp. 65–74, 2015, doi: 10.21566/tbmaed.15930.
ISNAD Karaduman, Yaşar et al. “Investigating the Availability of GlutoPeak Parameters for Evaluation of Gluten Quality in Bread Wheat Breeding Programs”. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi 24/1 (July 2015), 65-74. https://doi.org/10.21566/tbmaed.15930.
JAMA Karaduman Y, Akın A, Türkölmez S, Tunca Z. Investigating the Availability of GlutoPeak Parameters for Evaluation of Gluten Quality in Bread Wheat Breeding Programs. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi. 2015;24:65–74.
MLA Karaduman, Yaşar et al. “Investigating the Availability of GlutoPeak Parameters for Evaluation of Gluten Quality in Bread Wheat Breeding Programs”. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi, vol. 24, no. 1, 2015, pp. 65-74, doi:10.21566/tbmaed.15930.
Vancouver Karaduman Y, Akın A, Türkölmez S, Tunca Z. Investigating the Availability of GlutoPeak Parameters for Evaluation of Gluten Quality in Bread Wheat Breeding Programs. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi. 2015;24(1):65-74.