Spelt wheat is a distinct genetic group to elite bread wheat, but heterosis for yield and protein quality is too low for spelt to be recommended as heterotic group for hybrid breeding in wheat. The feasibility to switch from line to hybrid breeding is currently a hot topic in the wheat community. One limitation seems to be the lack of divergent heterotic groups within wheat adapted to a certain region. Spelt wheat is a hexaploid wheat that can easily be crossed with bread wheat and that forms a divergent genetic group when compared to elite bread wheat. The aim of this study was to investigate the potential of Central European spelt as a heterotic group for Central European bread wheat. We performed two large experimental field studies comprising in total 43 spelt lines, 14 wheat lines, and 273 wheat-spelt hybrids, and determined yield, heading time, plant height, resistance against yellow rust, leaf rust, and powdery mildew, as well as protein content and sedimentation volume. Heterosis of yield was found to be lower than that of hybrids made between elite wheat lines. Moreover, heterosis of the quality trait sedimentation volume was negative. Consequently, spelt wheat does not appear suited to be used as heterotic group in hybrid wheat breeding. Nevertheless, high combining abilities of a few spelt lines with elite bread wheat lines make them interesting resources for pre-breeding in bread wheat. Thereby, the low correlation between line per se performance and combining ability of these spelt lines shows the potential to unravel the breeding value of genetic resources by crossing them to an elite tester.
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http://dx.doi.org/10.1007/s00122-018-3052-3 | DOI Listing |
J Food Sci Technol
February 2025
Food Engineering Department, Faculty of Engineering and Natural Science, Gumushane University, 29100 Gumushane, Turkey.
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View Article and Find Full Text PDFJ Food Sci Technol
January 2025
Department of Flour Milling Baking and Confectionery Technology, Central Food Technological Research Institute, (Council of Scientific and Industrial Research), Mysore, 570020 India.
To study the characteristics of bread by incorporating nutrient-rich quinoa flour as a new source for product development. Wheat flour was replaced by fractionated quinoa flour in different variations from 0%QF to 20%QF: 0%, 5%, 10%, 15%, and 20% WQF blends, respectively. Physicochemical studies resulted in higher protein and fiber content for the higher blend.
View Article and Find Full Text PDFPlants (Basel)
January 2025
Faculty of Science, School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
Functional foods are currently receiving increasing popularity in diet modification. Green bananas contain far more dietary fiber (DF) and resistant starch (RS) than mature bananas. The potential for integrating these vital components into food, such as bread, has expanded.
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January 2025
Life and Environmental Area, State University of Rio Grande do Sul, Encantado 95960-000, Brazil.
Wasted bread (WB) has been studied as an alternative ingredient for increasing the sustainable footprint in the beer production chain. There are gaps in the literature on the impact of WB on beer manufacturing. Thus, the objective was to evaluate the addition of WB as a replacement for wheat flakes in a craft beer.
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January 2025
Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
This study investigated the contribution of pulse starches (PSs) to the slowly digestible starch (SDS) properties observed in pulses. Purified pulse starches from 17 commonly consumed pulses were examined, focusing on their digestion kinetics using a pancreatic alpha-amylase (PAA) and rat intestinal acetone powder (RIAP) mixture. Chickpea starch, exhibiting a slow digestibility profile, was incorporated as an ingredient to confer slow digestibility to refined wheat flour bread.
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