RESEARCH ARTICLE
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Asparagine and dough quality: Gluten strength factors in hard red spring wheat
Susane Trevisan,
Ali Salimi Khorshidi,
Elaine Sopiwnyk, Yi Xie,
Zhaoxian Zhou,
James D. House,
Martin G. Scanlon,
Susane Trevisan
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
Search for more papers by this authorAli Salimi Khorshidi
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
Search for more papers by this authorYi Xie
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
Search for more papers by this authorZhaoxian Zhou
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
Search for more papers by this authorJames D. House
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
Search for more papers by this authorCorresponding Author
Martin G. Scanlon
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
Correspondence Martin G. Scanlon, Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada.
Email: [email protected]
Search for more papers by this authorSusane Trevisan,
Ali Salimi Khorshidi,
Elaine Sopiwnyk, Yi Xie,
Zhaoxian Zhou,
James D. House,
Martin G. Scanlon,
Susane Trevisan
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
Search for more papers by this authorAli Salimi Khorshidi
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
Search for more papers by this authorYi Xie
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
Search for more papers by this authorZhaoxian Zhou
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
Search for more papers by this authorJames D. House
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
Search for more papers by this authorCorresponding Author
Martin G. Scanlon
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
Correspondence Martin G. Scanlon, Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada.
Email: [email protected]
Search for more papers by this authorAbstract
Background and Objectives
Safety aspects regarding free asparagine concentration in wheat arise because of its acrylamide formation potential in baked wheat products. Free asparagine concentration in wheat is affected by environment, genotype, and nitrogen and sulfur fertilization, which also affect wheat protein content and composition. Changing protein content and composition affects gluten strength, altering product quality. This study investigated how gluten strength was affected by environment, genotype, and fertilization treatments grown under commercially relevant conditions.
Findings
Environment predominated in affecting dough extensibility and genotype primarily affected resistance to extension, with minimal effects from fertilization treatments. Differences in extensigraph parameters at two resting times segregated genotypes according to gluten strength.
Conclusions
Factors affecting free asparagine accumulation in wheat also affect gluten strength. Genotype and environment require primary attention since they play an important role in both wheat safety and quality.
Significance and Novelty
The lack of studies investigating the impact of factors affecting free asparagine concentration on the gluten strength of wheat has implications for the global wheat market. From a novel perspective on dough extensibility and resistance to extension, the effects of environment, genotype, and fertilization on the gluten strength of commercially important wheat varieties are considered in a food safety context.
Supporting Information
| Filename | Description |
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| cche10631-sup-0001-cchem-07-22-0149-fi-cm-File008.docx2.1 MB | Supporting information. |
| cche10631-sup-0002-cchem-07-22-0149-fi-cm-File009.docx14.6 KB | Supporting information. |
| cche10631-sup-0003-cchem-07-22-0149-fi-cm-File010.docx23.6 KB | Supporting information. |
| cche10631-sup-0004-cchem-07-22-0149-fi-cm-File011.docx16 KB | Supporting information. |
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