Skip to main content
SpringerLink
Log in

Grain Quality in Breeding

  • Chapter
  • First Online:
Wheat Quality For Improving Processing And Human Health

Abstract

Grain characteristics (hardness, protein content/quality, starch properties, enzymatic activity, etc.) play an important role in the definition of end use quality for wheat-based products. Among them, gluten strength and extensibility, mostly determined by glutenin and gliadin composition, are two of the main factors that determine gluten quality. The complex inheritance of most quality traits has led to the development of indirect tests used in breeding for early and advanced generation selection. The main focus of breeders is adding resistance to biotic stress (fungi, insects, nematodes, etc.) and increasing grain yield while selection for quality often occurs in later generations. This often results in the propagation of poor quality lines that must be later discarded. Evaluation of quality in early generations requires suitable tests, preferably non-destructive. Increasing knowledge of the genes involved in quality will facilitate more precise and effective selection. Recent advances in wheat genome sequencing and the extensive genotyping of mapping populations has led to a precise molecular characterization of high molecular weight (HMW) and low molecular weight (LMW) glutenins, as well as the discovery of genes associated with quality traits like grain hardness, starch composition (e.g., waxy genes), etc. Massive genomic data will impact in breeding programs allowing quality fine tuning by precise selection of glutenins, starch, hardness and other traits, for specific end uses through marker assisted selection, genomic selection, etc. This chapter will describe different methods used for quality selection in breeding programs and research, and some examples of integration of local breeding programs with the extremely diverse end-uses of wheat based on a series of case-studies. Current and potential approaches to quality evaluation in durum wheat, wild relatives and synthetic wheat breeding programs will be also presented.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 149.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 199.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 219.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Abdel-Mawgood AL (2008) Molecular markers for predicting end-products quality of wheat (Triticum aestivum L.). African Journal of Biotechnology 7: 2324–2327.

    CAS  Google Scholar 

  • Abecassis J, Cuq B, Boggini G, Namoune H (2012) Other Traditional Durum- Derived Products. In: Durum Wheat: Chemistry and Technology, AACC International Press, pp. 177–200.

    Google Scholar 

  • Abugalieva AI, Morgounov AI (2016) Genetic potential of winter wheat grain quality in Central Asia. International J of Environmental and Science Education 11: 4869–4884.

    Google Scholar 

  • AACC, American Association of Cereal Chemists. 2010. Approved methods of the AACC. St.Paul, MN, USA.

    Google Scholar 

  • Alvarez JB, Guzmán C (2018) Interspecific and intergeneric hybridization as a source of variation for wheat grain quality improvement. Theoretical and Applied Genetics 131:225–251.

    Article  PubMed  Google Scholar 

  • Amaya A, Peña RJ, Zarco-Hernández J, Rajaram S, A MK (1991) Quality (breadmaking) characteristic of normal (1B/1B) and 1B/1R translocation (1B/1R) wheats varying in dough stickiness character at two mixing speeds. Cereal Foods World 36: 701.

    Google Scholar 

  • Aravind N, Sissons M, Fellows CM, Blazek J, Gilbert EP (2013) Optimisation of resistant starch ii and iii levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics. Food Chemistry 136: 1100–1109.

    Article  CAS  PubMed  Google Scholar 

  • Bainotti C, Fraschina J, Salines J, Nisi J, Dubcovsky J, Lewis S, et al. (2009) Registration of ‘BIOINTA 2004’ Wheat. Journal of Plant Registrations 3: 165–169

    Article  Google Scholar 

  • Bainotti CT, Lewis S, Campos P, Alberione E, Salines N, Gomez D, et al. (2017) MS INTA 416: A new Argentinean wheat cultivar carrying Fhb1 and Lr47 resistance genes. Crop Breeding and Applied Biotechnology 17: 280–286.

    Article  CAS  Google Scholar 

  • Balfourier F, Roussel V, Strelchenko P, Exbrayat-Vinson F, Sourdille P, Boutet G, et al. (2007) A worldwide bread wheat core collection arrayed in a 384-well plate. Theoret- ical and Applied Genetics 114: 1265–1275.

    Article  Google Scholar 

  • Baracskai I, Balázs G, Liu L, Ma W, Oszvald M, Newberry M, et al. (2011) A retrospective analysis of HMW and LMW glutenin alleles of cultivars bred in Martonvásár, Hungary. Cereal Research Communications 39: 225–236.

    Article  CAS  Google Scholar 

  • Batey IL, Curtin BM (2000) Effects on pasting viscosity of starch and flour from different operating conditions for the rapid visco analyser. Cereal Chemistry 77: 754–760.

    Article  CAS  Google Scholar 

  • Békés F (2012a) New aspects in quality related wheat research: 1. challenges and achievements. Cereal Research Communications 40: 159–184.

    Article  CAS  Google Scholar 

  • Békés F (2012b) New aspects in quality related wheat research: Ii. new methodologies for better quality wheat. Cereal Research Communications 40: 307–333.

    Article  CAS  Google Scholar 

  • Békés F, Wrigley CW (2013) Gluten alleles and predicted dough quality for wheat varieties worldwide: a great resource—free on the aacc international website. Cereal Foods World 58: 325–328.

    Article  CAS  Google Scholar 

  • Békés F, Wrigley CW (2017) Gluten alleles and predicted dietary intolerances: use of a database of wheats world-wide. EC Nutrition 10: 43–50.

    Google Scholar 

  • Békés F, Larroque O, Hart P, O’Riordan B, Miskelly D, Baczynski M, et al. (1998) Non-linear behaviour of grain and flour blends made from dissimilar components. In: Proceedings 48th RACI conference, Eds.: Tarr A W, Ross A S, Wrigley C W, RACI conference, pp. 123–127.

    Google Scholar 

  • Békés F, Larroque O, Hart P, O’Riordan B, Miskelly D, Wrigley CW (2001) Non-linear behaviour of grain and flour blends made from dissimilar com- ponents. In: Proc 11th Cereal and Bread Congress, Cereals, health and life, Surfers Paradise 2000, Eds: Wootton M, Batey IL, Wrigley CW, Cereal and Bread Congress, pp. 464–469.

    Google Scholar 

  • Békés F, Lukow O, Uthayakumaran S, Mann G (2003) Small-scale dough testing methods. Wheat gluten protein analysis AACC, St Paul, USA pp. 173–198.

    Google Scholar 

  • Békés F, Kemény S, Morell M (2006) An integrated approach to predicting end-product quality of wheat. European Journal of Agronomy 25: 155–162.

    Article  CAS  Google Scholar 

  • Boerger A (1928) Observaciones sobre agricultura, quince años de trabajos fitotécnicos en Uruguay [Agricultural notes: fifteen years of crop breeding in Uruguay].

    Google Scholar 

  • Bordes J, Branlard G, Oury F, Charmet G, Balfourier F (2008) Agronomic characteristics, grain quality and flour rheology of 372 bread wheats in a worldwide core collection. Journal of Cereal Science 48: 569–579.

    Article  CAS  Google Scholar 

  • BSA (2017) Bundessortenamt, Beschreibende Sortenliste 2017. In: Getreide, Mais, Öl- und Faserpflanzen, Leguminosen, Rüben, Zwischen- früchte. Bundessortenamt, Hannover.

    Google Scholar 

  • Bushuk W, Békés F (2002) Novel raw materials, technologies and products – new challenge for the quality control. In: Proceedings ICC (Budapest, Hungary, 26-29 May, 2002), pp. 14–19.

    Google Scholar 

  • Ceresino EB, Kuktaite R, Sato HH, Hedenqvist MS, Johansson E (2019) Impact of gluten separation process and transglutaminase source on gluten based dough properties. Food Hydrocolloids 87: 661–669.

    Article  CAS  Google Scholar 

  • Cornish GB, Békés F, Eagles HA, Payne PI (2006) Prediction of Dough Properties for Bread Wheats. In: Gliadin and Glutenin: The Unique Balance of Wheat Quality, AACC International, Inc., pp. 243–280.

    Google Scholar 

  • Cubadda R, Carcea M, Pasqui LA (1992) Suitability of the gluten index method for assessing gluten strength in durum wheat and semolina. Cereal foods world (USA).

    Google Scholar 

  • Cubadda RE, Carcea M, Marconi E, Trivisonno MC (2007) Influence of gluten proteins and drying temperature on the cooking quality of durum wheat pasta. Cereal Chemistry 84:48–55.

    Article  CAS  Google Scholar 

  • Cuniberti M, Otamendi M (2004) Creating class distinction. World Grain 1.

    Google Scholar 

  • Czuchajowska Z, Pomeranz Y (1991) Evaluation of Vital Dry Gluten Composition and Functionality in Breadmaking By Near-Infrared Reflectance Spectroscopy. Cereal Foods World 36: 439–446.

    CAS  Google Scholar 

  • Delwiche SR, Graybosch RA, Peterson CJ (1998) Predicting protein composition, biochemical properties, and dough-handling properties of hard red winter wheat flour by near-infrared reflectance. Cereal Chemistry 75: 412–416.

    Article  CAS  Google Scholar 

  • Demichelis M, Vanzetti LS, Crescente JM, Nisi MM, Pflüger LA, Bainotti CT, et al. (2018) Significant Effects in Bread Making Quality Associated with the Gene Cluster Glu-D3 / Gli-D1 from the Bread Wheat Cultivar Prointa Guazú. Cereal Research Communications published online november 19, 2018.

    Google Scholar 

  • Dexter JE, Matsuo RR, Kosmolak FG, Leisle D, Marchylo BA (1980) The suitability of the sds-sedimentation test for assessing gluten strength in durum wheat. Canadian Journal of Plant Science 60: 25–29.

    Article  CAS  Google Scholar 

  • Dick JW (1983) A modified screening test for rapid estimation gluten strength in early-generation durum wheat breeding lines. Cereal Chemistry 60: 315–318.

    Google Scholar 

  • Dick JW, Youngs VL (1988) Evaluation of durum wheat, semolina and pasta in the united states. In: Durum Chemistry and Technology, Am. Assoc. Cereal Chem. St. Paul, MN. Dexter, J. E., pp. 237–248.

    Google Scholar 

  • Dowell FE, Maghirang EB, Xie F, Lookhart GL, Pierce RO, Seabourn BW, et al. (2006) Predicting wheat quality characteristics and functionality using near-infrared spectroscopy. Cereal Chemistry 83:529–536.

    Article  CAS  Google Scholar 

  • Eagles HA, Hollamby GJ, Gororo N, Eastwood RF (2002) Estimation and utilisation of glutenin gene effects from the analysis of unbalanced data from wheat breeding programs. Australian Journal of Agricultural Research 53:367–377.

    Article  CAS  Google Scholar 

  • Edwards NM, Gianibelli MC, McCaig T, Clarke JM, Ames NP, Larroque OR, Dexter JE (2007) Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypes. Journal of Cereal Science 45:140–149.

    Article  CAS  Google Scholar 

  • Elion E (1933) A simple volumetric method for measuring gas production during dough fermentation. Cereal Chemistry 10: 245–249.

    CAS  Google Scholar 

  • Esquinas-Alcázar J (2005) Protecting crop genetic diversity for food security: Political, ethical and technical challenges. Nature Reviews Genetics 6: 946–953.

    Article  PubMed  Google Scholar 

  • Fardet A (2010) New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? Nutrition Research Reviews 23: 65–134.

    Article  CAS  PubMed  Google Scholar 

  • Gao L, Ma W, Chen J, Wang K, Li J, Wang S, et al. (2010) Characterization and comparative analysis of wheat high molecular weight glutenin subunits by SDS-PAGE, RP-HPLC, HPCE, and MALDI-TOF-MS. Journal of Agricultural and Food Chemistry 58:2777–2786.

    Article  CAS  PubMed  Google Scholar 

  • Garófalo L, Vázquez D, Ferreira F, Soule S (2011) Wheat flour non-starch polysaccharides and their effect on dough rheological properties. Industrial Crops and Products 34:1327–1331.

    Article  CAS  Google Scholar 

  • Gianibelli MC, Echaide M, Larroque OR, Carrillo JM, Dubcovsky J (2002) Biochemical and molecular characterisation of Glu-1 loci in Argentinean wheat cultivars. Euphytica 128:61–73.

    Article  CAS  Google Scholar 

  • Gorretta N, Roger J, Aubert M, Bellon-Maurel V, Campan F, Roumet P (2006) Determining vitreousness of durum wheat kernels using near infrared hyperspectral imaging. Journal of Near Infrared Spectroscopy 14:231–239.

    Article  CAS  Google Scholar 

  • Grant L, Vignaux N, Doehlert D, McMullen M, Elias E, Kianian S (2001) Starch characteristics of waxy and nonwaxy tetraploid (triticum turgidum l. var. durum) wheats. Cereal Chemistry 78:590–595.

    Article  CAS  Google Scholar 

  • Gregory JF, Trumbo PR, Bailey LB, Toth JP, Baumgartner TG, Cerda JJ (1991) Bioavailability of Pyridoxine-5′-β-D-Glucoside Determined in Hu- mans by Stable-Isotopic Methods. The Journal of Nutrition 121:177–186.

    Article  CAS  PubMed  Google Scholar 

  • Gupta RB, Békés F, Wrigley CW (1991) Prediction of physical dough proper- ties from glutenin subunit composition in bread wheats: correlation studies. Cereal Chemistry 68:328–333.

    CAS  Google Scholar 

  • Gupta RB, Khan K, Macritchie F (1993) Biochemical basis of flour properties in bread wheats. i. effects of variation in the quantity and size distribution of polymeric protein. Journal of Cereal Science 18:23–41.

    Article  CAS  Google Scholar 

  • Gupta RB, Paul JG, Cornish GB, Palmer GA, Békés F, Rathjen AJ (1994) Allelic variation at glutenin subunit and gliadin loci, glu-1, glu-3 and gli-1, of common wheats. i. its additive and interaction effects on dough properties. Journal of Cereal Science 19:9–17.

    Article  CAS  Google Scholar 

  • Hamer RJ, Weegels PL, Marseille JP (1992) Prediction of the breadmaking quality of wheat: the use of hmw glutenin-a subunit-based quality scoring systems. Journal of Cereal Science 15:91–102.

    Article  CAS  Google Scholar 

  • Hartl L, Mohler V, Henkelmann G (2010) Bread-making quality and grain yield in German winter wheat. I. History. Höhere Bundeslehr- und Forschungsanstalt für Landwirtschaft Raumberg-Gumpenstein, Irdning, Austria, pp. 25–28.

    Google Scholar 

  • He GY, Jones HD, D’Ovidio R, Masci S, Chen M, West J, Butow B, Anderson OD, Lazzeri P, Fido R, Shewry PR (2005) Expression of an extended HMW subunit in transgenic wheat and the effect on dough mixing properties. Journal of Cereal Science 42(2):225–231.

    Article  CAS  Google Scholar 

  • Howitt CA (2010) Identification of grain variety and quality type. In: Cereal Grains, Elsevier, pp. 311–341.

    Google Scholar 

  • Howitt CA, Gale KR, Juhász A (2006) Chapter 11 Diagnostic Markers for Quality. In: Gliadin and Glutenin: The Unique Balance of Wheat Quality, References Series, AACC International, Inc., pp. 333–361.

    Google Scholar 

  • Hrušková M, Šmejda P (2003) Wheat flour dough alveograph characteristics predicted by NIR Systems 6500. Czech Journal of Food Sciences 21(No. 1):28–33.

    Article  Google Scholar 

  • Hrušková M, Bednarova M, Novotny F (2001) Wheat flour dough rheological characteristics predicted by nirsystems 6500. Czech Journal of Food Sciences 19(6):213–218.

    Article  Google Scholar 

  • Hu Y, Wang L, Li Z (2017) Modification of protein structure and dough rheological properties of wheat flour through superheated steam treatment. Journal of Cereal Science 76:222–228.

    Article  CAS  Google Scholar 

  • Hussain A, Larsson H, Kuktaite R, Prieto-Linde ML, Johansson E (2012) Towards the understanding of bread-making quality in organically grown wheat: Dough mixing behaviour, protein polymerisation and structural properties. Journal of Cereal Science 56:659–666.

    Article  CAS  Google Scholar 

  • INDEC (2018) https://www.indec.gob.ar/index.asp

  • Jirsa O, Hrušková M, Švec I (2008) Near-infrared prediction of milling and baking parameters of wheat varieties. Journal of Food Engineering 87:21–25.

    Article  CAS  Google Scholar 

  • Johansson E, Prieto-Linde ML, Jönsson J (2001) Effects of Wheat Cultivar and Nitrogen Application on Storage Protein Composition and Breadmaking Quality. Cereal Chemistry Journal 78:19–25.

    Article  CAS  Google Scholar 

  • Johansson E, Nilsson H, Mazhar H, Skerritt J, MacRitchie F, Svensson G (2002) Seasonal effects on storage proteins and gluten strength in four Swedish wheat cultivars. Journal of the Science of Food and Agriculture 82:1305–1311.

    Article  CAS  Google Scholar 

  • Johansson E, Prieto-Linde ML, Svensson G, Jönsson J (2003) Influences of cultivar, cultivation year and fertilizer rate on amount of protein groups and amount and size distribution of mono- and polymeric proteins in wheat. The Journal of Agricultural Science 140: 275–284.

    Article  CAS  Google Scholar 

  • Johansson E, Malik AH, Hussain A, Rasheed F, Newson WR, Plivelic T, et al. (2013) Wheat Gluten Polymer Structures: The Impact of Genotype, Environment, and Processing on Their Functionality in Various Applications. Cereal Chemistry 90:367–376.

    Article  CAS  Google Scholar 

  • Kozhahmetov KK, Abugalieva AI (2014) Using gene fund of wild relatives for common wheat improvement. International Journal of Biology and Chemistry 7:41–43.

    Article  Google Scholar 

  • Kuktaite R, Larsson H, Johansson E (2004) Variation in protein composition of wheat flour and its relationship to dough mixing behaviour. Journal of Cereal Science 40:31–39.

    Article  CAS  Google Scholar 

  • Kuktaite R, Plivelic TS, Cerenius Y, Hedenqvist MS, Gällstedt M, Marttila S, et al. (2011) Structure and Morphology of Wheat Gluten Films: From Polymeric Protein Aggregates toward Superstructure Arrangements. Biomacromolecules 12:1438–1448.

    Article  CAS  PubMed  Google Scholar 

  • Lado B, Vázquez D, Quincke M, Silva P, Aguilar I, Gutiérrez L (2018) Resource allocation optimization with multi-trait genomic prediction for bread wheat (Triticum aestivum L.) baking quality. Theoretical and Applied Genetics 131: 2719–2731.

    Article  PubMed  Google Scholar 

  • Lafiandra D, Masci S, Sissons M, Dornez E, Delcour J, Courtin C, Caboni MF (2012) Kernel components of technological value. In: Durum wheat chemistry and technology, 2nd edn, AACC International, Inc., pp. 85–124.

    Google Scholar 

  • Laidig F, Piepho HP, Rentel D, Drobek T, Meyer U, Huesken A (2017) Breeding progress, environmental variation and correlation of winter wheat yield and quality traits in German official variety trials and on-farm during 1983–2014. Theoretical and Applied Genetics 130:223–245.

    Article  PubMed  Google Scholar 

  • Lawrence GJ, Shepherd KW (1980) Variation in glutenin protein subunits of wheat. Australian Journal of Biological Sciences 33:221–233.

    Article  CAS  Google Scholar 

  • Lerner SE, Kolman MA, Rogers WJ (2009) Quality and endosperm storage protein variation in Argentinean grown bread wheat. I. Allelic diversity and discrimination between cultivars. Journal of Cereal Science 49:337–345.

    Article  CAS  Google Scholar 

  • Li L, Niu Y, Ruan Y, DePauw RM, Singh A, Gan Y (2018) Agronomic advancement in tillage, crop rotation, soil health and genetic gain in durum wheat cultivation: a 17-year canadian story. Preprints.

    Google Scholar 

  • Li YF, Wu Y, Hernandez-Espinosa N, Peña RJ (2013) Heat and drought stress on durum wheat: Responses of genotypes, yield, and quality parameters. Journal of Cereal Science 57:398–404.

    Article  Google Scholar 

  • Liu L, Wang A, Appels R, Ma J, Xia X, Lan P, et al. (2009) A MALDI-TOF based analysis of high molecular weight glutenin subunits for wheat breeding. Journal of Cereal Science 50:295–301.

    Article  CAS  Google Scholar 

  • Liu L, Ikeda TM, Branlard G, Peña RJ, Rogers WJ, Lerner SE, et al. (2010) Comparison of low molecular weight glutenin subunits identified by SDS- PAGE, 2-DE, MALDI-TOF-MS and PCR in common wheat. BMC Plant Biology 10:124.

    Article  PubMed  PubMed Central  CAS  Google Scholar 

  • Liu Y, He Z, Appels R, Xia X (2012) Functional markers in wheat: current status and future prospects. Theoretical and Applied Genetics 125:1–10.

    Article  CAS  PubMed  Google Scholar 

  • Lo Valvo PJ, Miralles DJ, Serrago RA (2018) Genetic progress in Argentine bread wheat varieties released between 1918 and 2011: Changes in physiolog- ical and numerical yield components. Field Crops Research 221:314–321.

    Article  Google Scholar 

  • Ma M, Wang A, Békés F, Newberry M, Gao L, Ma J, et al. (2009) High resolution identification of High and Low Molecular Weight Glutenin alleles by Matrix-Assisted Laser Desorption/Ionization Time- of-Flight Mass Spectrometry (MALDI-TOF-MS) in common wheat (Triticum aestivum L.). In: Gluten Proteins 2009. Proc. 10th Internat. Gluten Workshop Ed: Branlard G, pp. 271–275.

    Google Scholar 

  • Malik AH, Prieto-Linde ML, Kuktaite R, Andersson A, Johansson E (2011) Individual and interactive effects of cultivar maturation time, nitrogen regime and temperature level on accumulation of wheat grain proteins. Journal of the Science of Food and Agriculture 91:2192–2200.

    CAS  PubMed  Google Scholar 

  • Malik AH, Kuktaite R, Johansson E (2013) Combined effect of genetic and environmental factors on the accumulation of proteins in the wheat grain and their relationship to bread-making quality. Journal of Cereal Science 57:170–174.

    Article  CAS  Google Scholar 

  • Marchylo BA, Kruger JE, Hatcher DW (1989) Quantitative reversed-phase high-performance liquid chromatographic analysis of wheat storage proteins as a potential quality prediction tool. Journal of Cereal Science 9:113–130.

    Article  CAS  Google Scholar 

  • Marti A, Cecchini C, D’Egidio MG, Dreisoerner J, Pagani MA (2014) Characterization of durum wheat semolina by means of a rapid shear-based method. Cereal Chemistry 91:542–547

    Article  Google Scholar 

  • McCraig TN, McLeod JG, Clarke JM, DePauw RM (1992) Measurement of durum pigment with a near-infrared instrument operating in the visible range. Cereal Chemistry 69:671–672.

    Google Scholar 

  • Moiraghi M, Vanzetti L, Pflüger L, Helguera M, Pérez GT (2013) Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality. Journal of Cereal Science 58:424–430.

    Article  CAS  Google Scholar 

  • Møup ILK, Olesen ES (1976) New method for prediction of protein value from essential amino acid pattern [biological value of foods, nitrogen balance]. Nutrition Reports International 13:355–365.

    Google Scholar 

  • Naeem H, Paulon D, Irmak S, MacRitchie F (2012) Developmental and envi- ronmental effects on the assembly of glutenin polymers and the impact on grain quality of wheat. Journal of Cereal Science 56:51–57.

    Article  CAS  Google Scholar 

  • Ndaw S, Bergaentzlé M, Aoudé-Werner D, Hasselmann C (2000) Extraction procedures for the liquid chromatographic determination of thiamin, ri- boflavin and vitamin B6 in foodstuffs. Food Chemistry 71:129–138.

    Article  CAS  Google Scholar 

  • norma (2018) https://www.bcr.com.ar/normas/normas/norma%20xx%20trigo%20pan.pdf

  • Novaro P, Colucci F, Venora G, D’Egidio M (2001) Image analysis of whole grains: a noninvasive method to predict semolina yield in durum wheat. Cereal Chemistry 78:217–221.

    Article  CAS  Google Scholar 

  • Nurit E (2015) Identification of genetic, environmental and technologic factors associated to the variability of vitamins in common wheat and wheat based food products. PhD thesis, Université Blaise Pascal-Clermont-Ferrand II.

    Google Scholar 

  • Nurit E, Lyan B, Piquet A, Branlard G, Pujos-Guillot E (2015) Development of a LC-MS/MS method for the simultaneous screening of seven water- soluble vitamins in processing semi-coarse wheat flour products. Analytical and Bioanalytical Chemistry 407:3471–3479.

    Article  CAS  PubMed  Google Scholar 

  • Nurit E, Lyan B, Pujos-Guillot E, Branlard G, Piquet A (2016) Change in B and E vitamin and lutein, β-sitosterol contents in industrial milling fractions and during toasted bread production. Journal of Cereal Science 69:290–296.

    Article  CAS  Google Scholar 

  • Osborne BG (2006) Applications of near infrared spectroscopy in quality screening of early-generation material in cereal breeding programmes. Journal of Near Infrared Spectroscopy 14:93–101.

    Article  CAS  Google Scholar 

  • Oury FX, Chiron H, Faye A, Gardet O, Giraud A, Heumez E, Rolland B, Rousset M, Trottet M, Charmet G, Branlard G (2010) The prediction of bread wheat quality: joint use of the phenotypic information brought by technological tests and the genetic information brought by HMW and LMW glutenin subunits. Euphytica 171:87–109.

    Article  Google Scholar 

  • Park SH, Bean SR, Chung OK, Seib PA (2006) Levels of Protein and Protein Composition in Hard Winter Wheat Flours and the Relationship to Breadmaking. Cereal Chemistry 83:418–423.

    Article  CAS  Google Scholar 

  • Paulley G, Vázquez D, Lysenko E, Preston KR (2004) Development of a laboratory baking test for Uruguayan French style hearth bread using Canadian wheat flour. Canadian Journal of Plant Science 84:949–954.

    Article  Google Scholar 

  • Payne PI, Nightingale MA, Krattiger AF, Holt LM (1987) The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties. Journal of the Science of Food and Agriculture 40:51–65.

    Article  CAS  Google Scholar 

  • Peña RJ (2007) Current and Future Trends of Wheat Quality Needs. In: Buck HT, Nisi JE, Salomón N (eds) Wheat Production in Stressed Environments, Springer Netherlands, Dordrecht, pp. 411–424.

    Chapter  Google Scholar 

  • Pirozi M, Margiotta B, Lafiandra D, MacRitchie F (2008) Composition of polymeric proteins and bread-making quality of wheat lines with allelic HMW-GS differing in number of cysteines. Journal of Cereal Science 48:117–122.

    Article  CAS  Google Scholar 

  • Primo-Martin C, Martinez-Anaya M (2003) Influence of Pentosanase and Oxidases on Water-extractable Pentosans during a Straight Breadmaking Process. Journal of Food Science 68:31–41.

    Article  CAS  Google Scholar 

  • Rasheed F, Kuktaite R, Hedenqvist MS, Gällstedt M, Plivelic TS, Johansson E (2016) The use of plants as a “green factory” to produce high strength gluten-based materials. Green Chemistry 18:2782–2792.

    Article  CAS  Google Scholar 

  • Rasheed F, Plivelic TS, Kuktaite R, Hedenqvist MS, Johansson E (2018) Unraveling the Structural Puzzle of the Giant Glutenin Polymer—An Interplay between Protein Polymerization, Nanomorphology, and Functional Properties in Bioplastic Films. ACS Omega 3:5584–5592.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Rubenthaler G, Pomeranz Y (1987) Near-infrared reflectance spectra of hard red winter wheats varying widely in protein content and breadmaking potential. Cereal Chemistry 64:407–411.

    CAS  Google Scholar 

  • Saini M, Singh J, Prakash N (2014) Analysis of wheat grain varieties using image processing-a review. International Journal of Science and Research 3:490–495.

    Google Scholar 

  • Salomon N, Miranda R (2003) Indice de calidad industrial en trigo: una her- ramienta para determinar la aptitud de los materiales geneticos. In: Estrategias y metodologías utilizadas en el mejoramiento de trigo: un enfoque multidisciplinario, CIMMYT, pp. 163–174.

    Google Scholar 

  • Sampson DA, Wen Q, Lorenz K (1996) Vitamin B6 and Pyridoxine Glucoside Content of Wheat and Wheat Flours. Cereal Chemistry 73:770–774.

    CAS  Google Scholar 

  • Scholz E, Prieto-Linde ML, Gergely S, Salgó A, Johansson E (2007) Possibilities of using near infrared reflectance/transmittance spectroscopy for determination of polymeric protein in wheat. Journal of the Science of Food and Agriculture 87:1523–1532.

    Article  CAS  Google Scholar 

  • Singh NK, Donovan GR, Batey IL, MacRitchie F (1990) Use of sonication and size-exclusion high-performance liquid chromatography in the study of wheat flour proteins. I. Dissolution of total proteins in the absence of reducing agents. Cereal Chemistry 67:150–161.

    CAS  Google Scholar 

  • Sissons M (2016) Glutopeak: A breeding tool for screening dough properties of durum wheat semolina. Cereal Chemistry 93:550–556.

    Article  CAS  Google Scholar 

  • Sissons M, Smit J (2018) Small-scale methods to assess the gluten properties of durum wheat. Cereal Chemistry 95:456–468.

    Article  CAS  Google Scholar 

  • Sissons M, Osborne B, Sissons S (2006) Application of near infrared reflectance spectroscopy to a durum wheat breeding programme. Journal of Near In- frared Spectroscopy 14:17–25.

    Article  CAS  Google Scholar 

  • Sissons M, Abecassis J, Marchylo B, Cubadda R (2012) Methods used to assess and predict quality of durum wheat, semolina, and pasta. In: Durum Wheat (Second Edition), Elsevier, pp. 213–234.

    Google Scholar 

  • Sissons MJ, Schlichting LM, Egan N, Aarts WA, Harden S, Marchylo BA (2008) A standardized method for the instrumental determination of cooked spaghetti firmness. Cereal Chemistry 85:440–444.

    Article  CAS  Google Scholar 

  • Slafer GA, Andrade FH (1989) Genetic Improvement in Bread Wheat (Triticum aestivum) Yield in Argentina. Field Crops Research 21:289–296.

    Article  Google Scholar 

  • Symons SJ, Dexter JE, Matsuo RR, Marchylo BA (1996) Semolina speck counting using an automated imaging system. Cereal Chemistry 73:561–566.

    CAS  Google Scholar 

  • Tabbita F, Lewis S, Vouilloz J, Ortega M, Kade M, Abbate P, Barneix A (2013) Effects of the Gpc-B1 locus on high grain protein content introgressed into Argentinean wheat germplasm. Plant Breeding 132:48–52.

    Article  CAS  Google Scholar 

  • Tara KA, Bains GS, Finney PL (1972) Damaged Starch and Protein Contents in Relation to Water Absorption of Flours of Indian Wheats. Starch 24:342–345.

    Article  CAS  Google Scholar 

  • Tester M, Langridge P (2010) Breeding Technologies to Increase Crop Production in a Changing World. Science 327:818–822.

    Article  CAS  PubMed  Google Scholar 

  • Tömösközi S, Békés F, Haraszi R, Gras PW, Varga J, Salgó A (2002) Application of Micro Z-arm dough mixer in wheat research - Effect of protein addition on mixing properties of wheat dough. Periodica Polytechnica Chemical Engineering 46:31–38.

    Google Scholar 

  • Tömösközi S, Kindler Á, Varga J, Rakszegi M, Láng L, Bedo Z, et al. (2004) Determination of Breadmaking Quality of Wheat Flour Dough with Different Macro and Micro Mixers. In: The Gluten Proteins, The Royal Society of Chemistry, pp. 267–270.

    Google Scholar 

  • trigoargentino (2018) http://www.trigoargentino.com.ar

  • Troccoli A, Borrelli GM, De Vita P, Fares C, Di Fonzo N (2000) Mini review: durum wheat quality: a multidisciplinary concept. Journal of Cereal Science 32:99–113.

    Article  Google Scholar 

  • Tronsmo KM, Magnus EM, Baardseth P, Schofield JD, Aamodt A, Færgestad EM (2003) Comparison of Small and Large Deformation Rheological Properties of Wheat Dough and Gluten. Cereal Chemistry 80:587–595.

    Article  CAS  Google Scholar 

  • Uthayakumaran S, Gras PW, Stoddard FL, Békés F (1999) Effect of Varying Protein Content and Glutenin-to-Gliadin Ratio on the Functional Properties of Wheat Dough. Cereal Chemistry 76:389–394.

    Article  CAS  Google Scholar 

  • Uthayakumaran S, Barker N, Batey IL, Dines J, Miskelly D, Wrigley CW (2007) Rapid methods to predict soft-wheat dough quality for specific food products. Cereal Chemistry 84:522–526.

    Article  CAS  Google Scholar 

  • Vanzetti LS, Pflüger LA, Rodríguez-Quijano M, Carrillo JM, Helguera M (2009) Genetic variability for waxy genes in Argentinean bread wheat germplasm. Electronic Journal of Biotechnology 12.

    Google Scholar 

  • Vanzetti LS, Yerkovich N, Chialvo E, Lombardo L, Vaschetto L, Helguera M (2013) Genetic structure of Argentinean hexaploid wheat germplasm. Genetics and Molecular Biology 36:391–9.

    Article  PubMed  PubMed Central  Google Scholar 

  • Varga L, Foder D, Nánási J, Békés F, Southan M, Gras P, Rath C, Salgo A, Tömösközi S (2000) Laboratory mill for small-scale testing. In: Proceedings of the 7th International Workshop Gluten 2000, The Royal Society of Chemistry, Cambridge UK, pp. 317–320.

    Google Scholar 

  • Vázquez D, Castro M (2018) Mejoramiento para calidad estable en ambientes variables. In: German S, Quincke M, Vázquez D, Castro M, Pereyra S, Silva P, García A (eds) Seminario internacional “1914–2014, un siglo de mejoramiento de trigo en La Estanzuela”, INIA Serie Técnica 241: 212–220.

    Google Scholar 

  • Vázquez D, Veira M (2015) Applicability of Mixolab test with local wheat flours. International Journal of Food Studies 4:78–87.

    Article  Google Scholar 

  • Vázquez D, Watts B (2004) Gluten Extensibility: A Key Factor in Uruguayan Wheat Quality. In: The Gluten Proteins, The Royal Society of Chemistry, pp. 279–282.

    Google Scholar 

  • Vázquez D, Williams PC, Watts B (2007) NIR spectroscopy as a tool for quality screening. In: Buck HT, Nisi JE, Salomón N (eds) Wheat Production in Stressed Environments, Springer Netherlands, Dordrecht, pp. 527–533.

    Chapter  Google Scholar 

  • Vázquez D, Berger AG, Cuniberti M, Bainotti C, de Miranda MZ, Scheeren PL, Jobet C, Zúñiga J, Cabrera G, Verges R, Peña RJ (2012) Influence of cultivar and environment on quality of Latin American wheats. Journal of Cereal Science 56:196–203.

    Article  CAS  Google Scholar 

  • Wall J, Carpenter K (1988) Variation in availability of niacin in grain products. Food technology 42:198–204.

    CAS  Google Scholar 

  • Wang A, Liu L, Peng Y, Islam S, Applebee M, Appels R, et al. (2015) Identification of Low Molecular Weight Glutenin Alleles by Matrix- Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF-MS) in Common Wheat (Triticum aestivum L.). PLOS ONE 10:e0138981.

    Google Scholar 

  • Wang C, Kovacs MIP (2002) Swelling index of glutenin test. i. method and comparison with sedimentation, gel-protein, and insoluble glutenin tests. Cereal Chemistry 79:183–189.

    Article  CAS  Google Scholar 

  • Wang D, Dowell FE, Dempster R (2002) Determining vitreous subclasses of hard red spring wheat using visible near-infrared spectroscopy. Cereal chemistry 79:418–422.

    Article  CAS  Google Scholar 

  • Wang K, Dupuis B, Fu BX (2017) Gluten aggregation behavior in high-shear- based glutopeak test: Impact of flour water absorption and strength. Cereal Chemistry 94:909–915.

    Article  CAS  Google Scholar 

  • Wang N, Dowell FE, Zhang N (2003) Determining wheat vitreousness using image processing and a neural network. Transactions of the ASAE 46:1143–1150.

    Google Scholar 

  • Wang P, Chen H, Mohanad B, Xu L, Ning Y, Xu J, et al. (2014) Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions. Food Hydrocolloids 39:187–194.

    Article  CAS  Google Scholar 

  • Wesley IJ, Larroque O, Osborne BG, Azudin N, Allen H, Skerritt JH (2001) Measurement of Gliadin and Glutenin Content of Flour by NIR Spectroscopy. Journal of Cereal Science 34:125–133.

    Article  CAS  Google Scholar 

  • Wesley IJ, Ruggiero K, Osborne BG, Anderssen RS (2005) The challenge of single estimates in near infrared calibration and prediction: the measurement of durum vitreousness using receival instruments. Journal of Near Infrared Spectroscopy 13:333–338.

    Article  CAS  Google Scholar 

  • wheatqualitycouncil (2018) www.wheatqualitycouncil.org

  • Wieser H, Seilmeier W (1998) The influence of nitrogen fertilisation on quantities and proportions of different protein types in wheat flour. Journal of the Science of Food and Agriculture 76:49–55.

    Article  CAS  Google Scholar 

  • Wieser H, Antes S, Seilmeier W (1998) Quantitative Determination of Gluten Protein Types in Wheat Flour by Reversed-Phase High-Performance Liquid Chromatography. Cereal Chemistry 75:644–650.

    Article  CAS  Google Scholar 

Download references

Acknowledgements

Jacques Bordes, François Balfourier who experimented the wheat accessions and Agnes Piquet for her assistance in E Nurit‘s PhD are greatly acknowledged. Certain parts of the work mentioned in this chapter were supported within project OTKA-K 16-119835, funded by the National Research, Development and Innovation Office, Hungary.

Author information

Authors and Affiliations

  1. National Institute of Agricultural Technology (INTA), Marcos Juárez, Argentina

    Marcelo Helguera

  2. Kazakh Scientific Research Institute of Agriculture and Plant Growing, Almalybak, Kazakhstan

    Aigul Abugalieva

  3. Syngenta, Junction City, KS, USA

    Sarah Battenfield

  4. FBFD PTY LTD, Sydney, NSW, Australia

    Ferenc Békés

  5. INRAE, UCA UMR1095 GDEC, Clermont-Ferrand, France

    Gérard Branlard

  6. Wheat and Soybean Quality Laboratory, National Institute of Agricultural Technology (INTA), Buenos Aires, Argentina

    Martha Cuniberti

  7. Department of Safety and Quality of Cereals, Max Rubner-Institut, Detmold, Germany

    Alexandra Hüsken

  8. Department of Plant Breeding, The Swedish University of Agricultural Sciences, Alnarp, Sweden

    Eva Johansson

  9. Western Wheat Quality Laboratory, USDA-ARS, Pullman, WA, USA

    Craig F. Morris

  10. Mazan, France

    Eric Nurit

  11. NSW Department of Primary Industries, Tamworth Centre for Crop Improvement, Calala, NSW, Australia

    Mike Sissons

  12. Instituto Nacional de Investigación Agropecuaria (INIA), La Estanzuela, Uruguay

    Daniel Vazquez

Authors
  1. Marcelo Helguera
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Aigul Abugalieva
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Sarah Battenfield
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Ferenc Békés
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Gérard Branlard
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Martha Cuniberti
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Alexandra Hüsken
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Eva Johansson
    View author publications

    You can also search for this author in PubMed Google Scholar

  9. Craig F. Morris
    View author publications

    You can also search for this author in PubMed Google Scholar

  10. Eric Nurit
    View author publications

    You can also search for this author in PubMed Google Scholar

  11. Mike Sissons
    View author publications

    You can also search for this author in PubMed Google Scholar

  12. Daniel Vazquez
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Marcelo Helguera .

Editor information

Editors and Affiliations

  1. Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal

    Gilberto Igrejas

  2. Western Region Agricultural Research Cente, NARO, Fukuyama, Japan

    Tatsuya M. Ikeda

  3. Departamento de Genética, Escuela Técnica Superior de Ingeniería, Agronómica y de Montes, Edificio Gregor Mendel Campus de Rabanales, Universidad de Córdoba, Córdoba, Spain

    Carlos Guzmán

Rights and permissions

Reprints and permissions

Copyright information

© 2020 Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Helguera, M. et al. (2020). Grain Quality in Breeding. In: Igrejas, G., Ikeda, T., Guzmán, C. (eds) Wheat Quality For Improving Processing And Human Health. Springer, Cham. https://doi.org/10.1007/978-3-030-34163-3_12

Download citation

Publish with us

Policies and ethics

Search

Navigation