Quality attributes of Canadian hard white spring wheat

Journal of Food Quality

Volumn 29, Issue 2, 2006, Pages 151-170

  Ambalamaatil, Sumathi ^a   Lukow, Odean M ^a   Malcolmson, Linda J ^b  

^a Cereal Research Centre   (Canada)

^b Canadian International Grains Institute   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

TRITICUM AESTIVUM;

EID: 33645659760     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2006.00064.x     Document Type: Article

References (39)

1. AMBALAMAATIL, S., LUKOW, O.M., HATCHER, D.W., DEXTER, J.E., MALCOLMSON, L.J. and WATTS, B.M. 2002. Milling and quality evaluation of Canadian hard white spring wheats. Cereal Food. World 47, 319-327.
2. AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC). 2000. Approved Methods of the AACC, 10th Ed., Methods 44-15A, 08-02, 46-30 and 54-21. The Association, St. Paul, MN.
3. BATH, D.E. and HOSENEY, R.C. 1994. A laboratory-scale bagel making procedure. Cereal Chem. 71, 403-408.
4. BEAN, M.M., HUANG, D.S. and MILLER, R.E. 1990. Some wheat and flour properties of Klasic - a hard white wheat. Cereal Chem. 67, 307-309.
5. BRUCKNER, P.L., HABERNICHT, D., CARLSON, G.R., WICHMAN, D.M. and TALBERT, L.E. 2001. Comparative bread quality of white flour and whole grain flour for hard red spring and winter wheat. Crop. Sci. 41, 1917-1920.
6. CANADIAN GRAIN COMMISSION. 2000. Official Grain Grading Guide, Office of the Chief Grain Inspector, Winnipeg, MB, Canada.
7. CHANG, C.Y., SEITZ, L.M. and CHAMBERS, E. 1995. Volatile flavor components of breads made from hard red winter wheat and hard white winter wheat. Cereal Chem. 72, 237-242.
8. CROSBIE, G.B., HUANG, S. and BATEY, I.R. 1998. Wheat quality requirements of Asian foods. Euphytica 100, 155-156.
9. DEXTER, J.E. and SYMONS, S.J. 1989. Milling efficiency: The relevance of flour ash content and flour colour and the potential application of near infrared reflectance spectroscopy and fluorescent imagining. In Proceedings of the Symposium Wheat End-Use Properties, Lahti, Finland (H. Salovaara, ed.), pp. 73-100, International Association for Cereal Science and Technology, Vienna, Austria.
10. FLORES, R.A., POSNER, E.S., MILLIKEN, G.A. and DEYOE, C.W. 1991. Modeling the milling of hard red winter wheat: Estimation of cumulative ash and protein recovery. T. ASAE 34, 2117-2122.
11. HATCHER, D.W. and KRUGER, J.E. 1997. Simple phenolic acids in flours prepare from Canadian wheat: Relationship to ash content, color and polyphenol oxidase activity. Cereal Chem. 74, 337-343.
12. KAUR, K., LUKOW, O.M., PRESTON, K.R. and MALCOLMSON, L.J. 2004. How well do early-generation quality tests predict flour performance? Can. J. Plant Sci. 84, 71-78.
13. KOIKE, N., LORENZ, K. and BECHTEL, P.J. 1998. Steamed breads made from Colorado grown white wheats. J. Food Process. Pres. 22, 41-52.
14. KONIK, K.M., MISKELLY, D.M. and GRAS, P.W. 1992. Contribution of starch and non-starch parameters to the eating quality of Japanese white salted noodles. J. Sci. Food Agr. 58, 403-406.
15. LANG, C.E. and WALKER, C.E. 1990. Hard white and red winter wheat comparison in hamburger buns. Cereal Chem. 67, 197-201.
16. LANG, C., LANNING, S.P., CARLSON, G.R., KUSHNAK, G.D., BRUCKNER, P.L. and TALBERT, L.E. 1998. Relationship between baking and noodle quality in hard white spring wheat. Crop Sci. 38, 823-827.
17. LENT, P.J. and GRANT, L.A. 2001. Effects of additives and storage temperature on staling properties of bagels. Cereal Chem. 78, 619-624.
18. LIN, W. and VOCKE, G. 1998. Hard white wheat: Changing the color of U.S. wheat. Agricultural Outlook. August n253, 17-20. http://www.ers.usda.gov/ publications/agoutlook/aug1998/a0253e.pdf (accessed September 2005).
19. LUKOW, O.M. and MCVETTY, P. B.E. 1991. Effect of cultivar arid environment on quality characteristics of spring wheat. Cereal Chem. 68, 597-601.
20. LUKOW, O.M., PAYNE, P.I. and TKACHUK, R. 1989. The HMW glutenin subunit composition of Canadian wheat cultivars and their association with bread-making quality. J. Sci. Food Agr. 46, 351-358.
21. MATUS-CÁDIZ, M.A., HUCL, P., PERRON, C.E. and TYLER, R.T. 2003. Genotype X environment interaction for grain color in hard white spring wheat. Crop. Sci. 43, 219-226.
22. OLIVER, J.R., BLAKENEY, A.B. and ALLEN, H.M. 1992. Measurement of flour color in color space parameters. Cereal Chem. 69, 546-551.
23. ORTH, R.A. and MANDER, K.C. 1975. Effect of milling yield on flour composition and breadmaking quality. Cereal Chem. 52, 305-313.
24. PAULSEN, G.M. and HEYNE, E.G. 1981. Development of hard white winter wheats for Great Plains. Wheat Grower 4, 26-28.
25. PAULSEN, G.M., HEYNE, E.G., WALTER, T.L. and HOSENEY, R.C. 1983. Agronomic and quality attributes of sibling hard white and hard red winter wheats. Crop Sci. 23, 859-862.
26. PIKE, P.R. and MACRITCHIE, F. 2004. Protein composition and quality of some new hard while winter wheats. Crop. Sci. 44, 173-176.
27. PON, C.R., LUKOW, O.M. and BUCKLEY, D.J. 1989. A multichannel, computer-based system for analyzing dough rheology. J. Texture Studies 19, 343-360.
28. POSNER, E.S. 1991. Wheat and flour ash as a measure of millability. Cereal Food. World 36, 626-629.
29. QAROONI, J. 1996. Wheat characteristics for flat breads. Cereal Food. World 41, 391-395.
30. QAROONI, J., PONTE, J.G., JR. and POSNER, E.S. 1992. Production of flour tortillas with Kansas hard white and Pacific north soft white winter wheats. Assoc. Operative Millers Bull. October, 6112-6115.
31. QAROONI, J., BEQUETTE, R. and DEYOE, C. 1994. The performance of U.S. hard white wheats: Effect of milling extraction on flour, pan bread, tortilla and pita (Arabic) bread quality. Lebensm-Wiss. Technol. 26, 100-106.
32. SOSLAND, L.J. 2005. Gearing up for greater whole wheat demand. World Grain 23, 22-27.
33. SUCHY, J., LUKOW, O.M. and INGELIN, M.E. 2000. Dough microextensibility using a 2-g mixograph and a texture analyzer. Cereal Chem. 77, 39-43.
34. TEETAERT, D. 2000. Hard white wheat on the horizon. Germination 4, 18.
35. UTHAYAKUMARAN, S. and LUKOW, O.M. 2005. Improving wheat for bread and tortilla production by manipulating glutenin-to-gliadin ratio. J. Sci. Food Agr. 85, 2111-2118.
36. VETRIMANI, R., SUDHA, M.L. and RAO, P.H. 2004. Effect of extraction rate of wheat flour on the quality of vermicelli. Food Res. Int. 38, 411-416.
37. WANG, C., KOVACS, M.I., FOWLER, D.B. and HOLLEY, R. 2004. Effects of protein content and composition on white noodle making quality: Color. Cereal Chem. 81, 777-784.
38. WRIGLEY, C.W. 1994. Developing better strategies to improve grain quality for wheat. Aust. J. Agr. Res. 45, 1-17.
39. YUN, S.H., QUAIL, K. and MOSS, R. 1996. Physicochemical properties of Australian wheat flours for white salted noodles. J. Cereal Sci. 23, 181-189.