Wheat quality components responsive to genic control

  • L. P. Reitz
Originalia

Summary

Wheat varies through wide limits in chemical composition and in properties seen in the behaviour of flour. The percentages of protein, minerals, vitamins and enzymes may show three-fold, five-fold or greater differences among cargoes of wheat as a result of the combined effects of heredity and environment. Such differences have farreaching effects on nutrition, processing, best use, and cost to the processor and consumer. Different portions of the wheat kernel vary greatly in chemical composition, and the nutritional properties of wheat flours reflect the amount of the different portions of the kernel ultimately included in the product consumed.

Quality components known to be influenced by genetic factors include ease of milling, protein content, vitamin content, pigmentation of the flour, elasticity and hydration of flour, mixing properties of doughs, loaf and cake volume, cookie spread, and internal appearance of crumb. While worthy of more experimentation, a shift in amino acid balance has not been shown conclusively.

Further progress in the improvement of wheat as food may be accomplished through continued team reaserch by chemists and geneticists working on the wheat plant. Millers have skills by which special cereal foods can be milled, and, coupled with enrichment, can produce many levels of nutritive value. Promotion and use of lowcost adjuncts in wheat products such as milk, wheat germ, soya flour, and possibly supplementation with certain essential amino acids would assure improved nutrition to millions of people.

Keywords

Vitamine Quality Component Wheat Kernel Wheat Quality Cereal Food 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Résumé

Le blé varie largement quant à sa composition chimique et quant aux propriétés boulangères de la farine. Les taux de protéines, de minéraux, de vitamines, d'enzymes, varient de 1 à 3 ou de 1 à 5 selon les lots de blés, en fonction des effects combinés de l'hérédité et de l'environnement. De pareilles différences ont des effect considérables sur la nutrition, sur la technologie, sur l'emploi, et ce aussi bien pour l'industriel que pour le consommateur. Les différentes parties du grain de blé varient largement dans leur composition chimique; les propriétés nutritionnelles de la farine de blé sont la résultante de la part que prennent les diverses portions du grain de blé à la composition finale de la farine consommée.

Les facteurs de qualité connus pour être commandés des facteurs génétiques sont: l'aptitude au traitement en minoterie, le taux de protéines, de vitamines, la pigmentation de la farine, l'élasticité et l'aptitude à fixer de l'eau de la farine, les propriétés élastiques de la pâte, l'aptitude au gonflement, la vitesse de cuisson, la tenue à la cuisson, l'aspect interne de la croûte. Quoique l'expérimentation en ce domaine soit encore insuffisante, une variation dans le spectre des aminoacides n'a pas encore été établie d'une manière concluante.

Les progrès futurs dans l'amélioration du blé comme aliment exigeront un travail d'équipe persévérant des chimistes et des généticiens travaillant sur la plante blé. Les meuniers ont l'expérience leur permettant d'obtenir divers types de produits céréaliers; en utilisant l'addition d'éléments d'enrichissement, ils peuvent obtenir des produits ayant des niveaux différents de valeur nutritive. La propagande pour l'usage d'adjonction d'éléments de faible prix, tels que lait, germe de blé, farine de soya, éventuellement supplémentation avec certains aminoacides essentiels, aurait pour effect d'améliorer l'alimentation de millions d'individus.

Zusammenfassung

Weizen variiert in weiten Grenzen im Hinblick auf seine chemische Zusammensetzung und auf Eigenschaften, die im Verhalten des Mehls begründet sind. Prozentgehalte von Protein, Mineralstoffen, Vitaminen und Enzymen können in einzelnen Weizenlieferungen 3-fach, 5-fach oder noch mehr differieren, und zwar infolge eines Zusammenwirkens genetischer und umweltbedingter Einflüsse. Solche Unterschiede haben weitreichende Wirkungen auf Ernährung, Verarbeitung, Verwendung und Kosten und betreffen zugleich Verarbeiter und Verbraucher. Verschiedene Teile der Weizencaryopse variieren stark in der chemischen Zusammensetzung. Die ernährungsphysiologischen Eigenschaften des Weizenmehls spiegeln die Menge an verschiedenen Teilen der Caryopse wieder, die schließlich in den verzehrten Produkten bleiben.

Qualitätsbestimmende Merkmale, die durch genetische Faktoren bedingt werden, schließen Vermahlung, Eiweißgehalt, Vitamingehalt, Mehlfarbe, Dehnfähigkeit und Hydration des Mehls ein, ferner die Teigführung Brot- und Kuchen-Volumen, das Aufgehen der Semmeln und die innere Beschaffenheit der Krume. Eine Veränderung im Aminosäurespektrum hat sich als nicht entscheidend erwiesen, mehr Untersuchungen wären hier allerdings notwendig.

Weiterer Fortschritt in de Verbesserung von Brotweizen könnte durch eine Gemeinschaftsarbeit von Getreide-Chemikern und Weizenzüchtern herbeigeführt werden. Müller haben Erfahrungen über besondere Getreidenahrungen, die gemahlen und angereichert verschieden hohen Nährwert ergeben. Förderung einer Verwendung preiswerter Zusätze zu Weisenprodukten wie Milch, Weizenkeimlinge, Sojamehl und gegebenenfalls Ergänzung mit gewissen essentiellen Aminosäuren würde eine verbesserte Ernährung für Millionen von Menschen sicherstellen.

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Copyright information

© Uitgeverij Dr. W. Junk 1964

Authors and Affiliations

  • L. P. Reitz
    • 1
  1. 1.U. S. Department of AgricultureCrops Research Division Agricultural Research ServiceBeltsville

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