Comprehensive Review of the Quality and Processing Suitability of U.S. Hard Red Spring Wheat: Current Strategies, Challenges, and Future Potential Scope

被引:0
作者
Hoque, Md Najmol [1 ,2 ]
Islam, Shahidul [1 ,3 ]
机构
[1] North Dakota State Univ, Dept Plant Sci, Fargo, ND 58108 USA
[2] Khulna Agr Univ, Dept Biochem & Mol Biol, Khulna 9100, Bangladesh
[3] Murdoch Univ, Food Futures Inst, Ctr Crop & Food Innovat, Perth, WA 6150, Australia
来源
AGRICULTURE-BASEL | 2024年 / 14卷 / 06期
基金
美国食品与农业研究所;
关键词
end-product quality; environmental influence; gluten strength; hard red spring wheat; protein content; PHYSICOCHEMICAL CHANGES; RHEOLOGICAL PROPERTIES; ANTIOXIDANT CAPACITY; BREADMAKING QUALITY; REFRIGERATED DOUGH; STARCH; FLOUR; DISEASE; PROTEIN; BARLEY;
D O I
10.3390/agriculture14060853
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
Hard red spring (HRS) wheat cultivated in the Northern Great Plains of the United States is often considered as premium-quality wheat because of its potential to produce high-quality end-products. The potential of HRS wheat mainly stems from its high protein and strong gluten contents, which make it a valuable ingredient for baking, especially specialized bakery products. It can also be blended with other wheat types for improved flour protein content and is well suited for sourdough, frozen dough, and clean-label baking. However, keeping its quality attributes consistent is often challenging due to the complex interplay of genetic and environmental factors in regulating them. This is further intensified by unpredictable weather events and pest infestations which cause a deterioration of quality. Although HRS wheat is widely used to improve the quality of end-products, comprehensive information about the scientific reasons behind these quality attributes is still lacking. This review summarizes scientific information regarding the unique quality attributes of hard red spring (HRS) wheat and its exclusive applications in the food industry, particularly for high-quality baking. It also identifies the challenges in upholding the standards of HRS wheat and discusses possible strategic approaches to further elevate its quality attributes. The insights gained from this review will be beneficial to a broad spectrum of stakeholders in the food industry, including bakers, millers, breeders, growers, and the scientific community.
引用
收藏
页数:22
相关论文
共 106 条
  • [1] AEGIC Australian Wheat, 2024, Australian Wheat for Premium Products
  • [2] Unraveling Molecular and Genetic Studies of Wheat (Triticum aestivum L.) Resistance against Factors Causing Pre-Harvest Sprouting
    Ali, Ahmad
    Cao, Jiajia
    Jiang, Hao
    Chang, Cheng
    Zhang, Hai-Ping
    Sheikh, Salma Waheed
    Shah, Liaqat
    Ma, Chuanxi
    [J]. AGRONOMY-BASEL, 2019, 9 (03):
  • [3] Amit S.K., 2017, AGR FOOD SECUR, V6, P1, DOI [10.1186/S40066-017-0130-8/TABLES/21, DOI 10.1186/S40066-017-0130-8/TABLES/21, 10.1186/s40066-017-0130-8, DOI 10.1186/S40066-017-0130-8]
  • [4] [Anonymous], 2023, USW Commercial Sales Report 2023
  • [5] Consumers' categorization of food ingredients: Do consumers perceive them as 'clean label' producers expect? An exploration with projective mapping
    Aschemann-Witzel, Jessica
    Varela, Paula
    Peschel, Anne Odile
    [J]. FOOD QUALITY AND PREFERENCE, 2019, 71 : 117 - 128
  • [6] Physicochemical and bread-making characteristics of millstreams obtained from an experimental long-flow mill in hard red spring wheat
    Baasandorj, Tsogtbayar
    Ohm, Jae-Bom
    Simsek, Senay
    [J]. CEREAL CHEMISTRY, 2021, 98 (03) : 517 - 531
  • [7] Evaluation of the quality scoring system of hard red spring wheat using four different roller mills
    Baasandorj, Tsogtbayar
    Ohm, Jae-Bom
    Dykes, Linda
    Simsek, Senay
    [J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2018, 21 (01) : 1017 - 1030
  • [8] Effects of Kernel Vitreousness and Protein Level on Protein Molecular Weight Distribution, Milling Quality, and Breadmaking Quality in Hard Red Spring Wheat
    Baasandorj, Tsogtbayar
    Ohm, Jae-Bom
    Simsek, Senay
    [J]. CEREAL CHEMISTRY, 2016, 93 (04) : 426 - 434
  • [9] EVALUATION OF THE EFFECTS OF DIFFERENT FERMENTATION METHODS ON DOUGH CHARACTERISTICS
    Balestra, Federica
    Pinnavaia, Gian Gaetano
    Romani, Santina
    [J]. JOURNAL OF TEXTURE STUDIES, 2015, 46 (04) : 262 - 271
  • [10] DON Occurrence in Grains: A North American Perspective
    Bianchini, Andreia
    Horsley, Richard
    Jack, Maia M.
    Kobielush, Brent
    Ryu, Dojin
    Tittlemier, Sheryl
    Wilson, William W.
    Abbas, Hamed K.
    Abel, Susan
    Harrison, Gordon
    Miller, J. David
    Shier, W. Thomas
    Weaver, Glen
    [J]. CEREAL FOODS WORLD, 2015, 60 (01) : 32 - 56