ESTIMATING TECHNOLOGICAL QUALITY IN WHEAT BY HAGBERG FALLING NUMBER AND AMYLOGRAPH PEAK VISCOSITY

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1 Originalni nau~ni rad - Orig i nal sci en tific paper ESTIMATING TECHNOLOGICAL QUALITY IN WHEAT BY HAGBERG FALLING NUMBER AND AMYLOGRAPH PEAK VISCOSITY Veselinka \uri}, Novica Mladenov, Nikola Hristov, Ankica Kondi}-[pika, Marija Raci} In sti tute of Field and Veg e ta ble Crops, Novi Sad Sum mary: Amy lo lyt ic ac tiv ity in 15 win ter wheat cultivars has been fol - lowed by a com par a tive anal y sis of the val ues of peak vis cos ity on Brabender Amylograph (BU) and the val ues of fall ing num ber (FN) ac cord ing to Hagberg (sec). Only one cultivar, Renesansa, had the peak vis cos ity be low 500 BU and the FN be low 250 sec. Four cultivars had the peak vis cos ity be tween 500 and 800 BU, seven cultivars be tween 800 and 1500 BU and three cultivars above 1500 BU. Twelve cultivars had the FN be tween 250 and 300 sec and only two above 300sec. The ob tained val ues were com pared against the val ues of bread made from the flour of these va ri et ies. Bread qual ity was as sessed as bak ing score (BS) via crumb qual ity, the pa ram e ter that rep re sents the nu mer - i cal ex pres sion of crumb elas tic ity and pore struc ture fine ness. Key words: am y lase ac tiv ity, bak ing score, fall ing num ber, peak vis cos - ity, wheat Introduction Al though the Hagberg fall ing num ber and the Brabender amylograph can sat is fac to rily pre dict the level of -am y lase ac tiv ity in wheat, they oc ca sion ally dif fer in their rel a tive rank ing of wheat cultivars (Kruger and Tip ples, 1980). Fall - ing num ber has been re cently in tro duced into coun try el e va tors and mills. It gives an in di ca tion of the amount of sprout dam age that has oc curred within a wheat sam ple. Gen er ally, a fall ing num ber value of 350 sec onds or lon ger in di - cates a low en zyme ac tiv ity and very sound wheat qual ity. As the amount of en - zyme ac tiv ity in creases, the fall ing num ber de creases. Val ues be low 200 sec - onds in di cate high lev els of en zyme ac tiv ity. The fall ing num ber de creases in pre-har vest sprouted wheat as en zy matic deg ra da tion of the starchy en do sperm in creases. Wheat with FN val ues be low is of ten dis counted at the time of sale. That is be cause the level of im - pact of sprout dam age is not fully re al ized un til wheat is pro cessed into bread or pasta. The fall ing num ber test does not mea sure am y lase en zyme ac tiv ity di - rectly, but it mea sures changes in the phys i cal prop er ties of the starch por tion of the wheat ker nel caused by these en zymes dur ing the test. -Am y lase is high in the bran, pol lard and germ frac tions, in which ash con - tent was very high, whereas -am y lase was low in these frac tions. These ob ser - va tions, to gether with the mod er ate cor re la tion of -am y lase and poor cor re la - tion of -am y lase to ash con tent, sug gest that most -am y lase in flour de rives 21

2 22 Institut za ratarstvo i povrtarstvo, Novi Sad from con tam i na tion with bran, pol lard and germ, whereas most -am y lase de - rives from the en do sperm (Dale et al., 2002). -Amylase ac tiv ity that is pres ent in wheat flour plays an im por tant part in de ter min ing flour peak vis cos ity, while it has a lesser ef fect on starch peak vis cos ity (Takahiro et al., 2003). Com par i son of fall ing num bers and amylograph max ima in di cated that these two meth ods could not be used as equiv a lent al ter na tives for the pre dic tion of -am y lase be - hav ior (Cork and Spillane 2001; Hutch in son, 2006). FN is a rel e vant qual ity pa - ram e ter for the crop pro cess ing in dus try, there fore, breed ers should use FN to se lect for PHS re sis tance (Zanetti et al., 2000). The aim of the pres ent in ves ti ga tion was to as sess the ef fect of ge no type on am y lase ac tiv ity and bread quality. Materials and Methods Grain sam ples were ob tained from 15 win ter wheat cultivars grown at three lo ca tions in the Vojvodina Prov ince: Novi Sad (NS, N 45 o 33, E 19 o 85 ) Indjija (IN, N 45 o 03, E 20 o 06 ) and Sremska Mitrovica (SM, N 44 o 033, E 20 o 93 ). Amy lo lyt - ic ac tiv ity has been com par a tively tested peak vis cos ity (BU) on the amylograph (Brabender, Duisburg, Ger many) and by the Hagberg fall ing num ber test (Fall ing Num ber 1800, Stock holm, Swe den) (Stan dard ICC Method, 107/1). Bread mak ing prop er ties were eval u ated us ing the stan dard 350-g pup loaf pro ce dure, a straight dough pro ce dure with a fer men ta tion time of 3 hr. The bak ing for mula in cluded flour, wa ter, salt (2.0%), and yeast (2.0%). The bak ing score (BS) (0-7, where 7 is ex cel lent) was de ter mined as a nu mer i cal ex pres sion based on the sen sory as sess ment of crumb val ues rep re sent ing the sum of points for elas tic ity ( , where 4.5 is ex cel lent) and pore struc ture fine ness ( , 2.5 is ex tremely fine). LSD test was used to de ter mine the sig nif i cance of the dif fer ences among the average values for the indicators under study. Results and Discussion Al though the peak vis cos ity var ied from 160 BU (in Renesansa) to 2275 BU (in Pesma), while the FN var ied from 158s (in Renesansa) to 352s (in NSR-5), the vari a tions among the lo ca tions were not sig nif i cant for most of the tested cultivars (Fig ures 1a and 1b; LSD 0.05 = 660 and LSD 0.0 5= 68, re spec tively). The cultivar Renesansa had the low est val ues of peak vis cos ity and FN in all three lo ca tions. Zanetti et al. (2000) found that the FN was more vari able per year than per lo ca tion. The cultivars Renesansa and Pobeda, which had high est av er - age en zy matic ac tiv i ties (313 and 560 BU, re spec tively) ac cord ing to the amylograph but dif fer ent ac tiv i ties ac cord ing to the FN (205 and 268 sec), had av er age bak ing scores of 4.3 and 5.5 re spec tively (Fig ure 1c). Quite sat is fac tory bak ing per for mance was shown by flours with fall ing num bers s, but poor re sults were ob tained us ing flours with fall ing num bers be low 120 s (Ingver and Koppel, 1998; Veskus and Kann, 1997; Anjum and Walker). There fore, dif - fer ences in FN might mainly re flect dif fer ences in starch qual ity rather than in starch deg ra da tion (Zanetti et al., 2000). Wheat grain with a Hagberg fall ing num ber be low 250 sec is un suit able for use in bak ing (Ma jor and Kettlewell, 1999). Neg a tive re la tion ship was found be tween the fall ing num ber and the to tal amount of gliadins and glutenins (Johannson, 2002). All cultivars in our re search

3 Zbornik radova, Sveska 45, unan i mously showed a high BS when their peak vis cos ity and fall ing num ber had max i mum val ues (Fig ures 1a and 1b). De pend ing on the car bo hy drate type and con cen tra tion, the mea sured -am y lase ac tiv ity can be 75% lower than the ac - tual -am y lase ac tiv ity (Tim et al., 2006; Takahiro et al., 2003; Zanetti et al., 2000). Fig. 1. Com par i son of dif fer ent pa ram e ters for 15 wheat cultivars at three lo cal i ties in the Vojvodina Prov ince dur ing a) peak vis cos ity, b) fall ing num ber, c) bak ing score

4 24 Institut za ratarstvo i povrtarstvo, Novi Sad Based on av er age val ues of peak vis cos ity and FN in three lo ca tions (re sults are not shown), the tested cultivars were di vided in 6 groups re gard ing their amy lo lyt ic ac tiv ity (Ta ble 1). With the ex cep tion of Renesansa, all an a lyzed cultivars had the av er age val - ues of peak vis cos ity above 500 BU. The me dium late cultivars, which have high amy lo lyt ic ac tiv ity as a va ri etal char ac ter is tic, had high est in creases in the amy lo - lyt ic ac tiv ity in re sponse to the un fa vor able weather con di tions at har vest (Djuri} et al., 1999; Szilágyi and Györi, 1999). Pre vi ously, Loney et al. (1974) found that ge netic fac tors (i.e., dif fer ence among cultivars) were a sig nif i cant source of vari - a tion for peak vis cos ity. Ta ble 1 shows the lev els of amy lo lyt ic ac tiv ity of the cultivars tested in three lo ca tions. Tab. 1. Cultivar rank ing ac cord ing to peak vis cos ity and fall ing num ber Levels Peak viscosity Brabender units (BU) FN (sec) 1 <200 < cultivar cultivars > > 380 The fourth level (peak vis cos ity BU) in cluded the cultivars Pobeda, Jarebica, Tera and Tiha, whose BS var ied be tween 2.3 and 5.5. The fifth level in - cluded the cultivars with the av er age peak vis cos ity from 800 to 1500 BU, whose BS var ied be tween 2.7 and 4.9: NSR-5, Milica, Kremna, Prima, Nevesinjka, Prva, and Mina. The sixth level in cluded the cultivars with low amy lo lyt ic ac tiv ity, peak vis cos ity above 1500 BU and BS be tween 3.5 and 4.9: Evropa 90, Pesma and Zlatka. Twelve of the tested va ri et ies had the fall ing num ber above 250 sec, third level ac tiv ity and larg est BS range ( ). Gel ling prop er ties at max i mum tem - per a tures were found to in flu ence amylograph max ima. Thus, starch sus cep ti bil - ity to en zyme at tack in the early gelatinization stages was re spon si ble for dif fer - ences in fall ing num bers (Cork and Spillane, 2006; Salmenkallio and Hovinen, 2005). The low amy lo lyt ic ac tiv ity de ter mined by the amylograph (1670 BU) and the high Hagberg fall ing num ber (337s) in the case of the high-qual ity cultivar Zlatka (BS=6.0) grown in NS, and a sat is fac tory amy lo lyt ic ac tiv ity of the bread cultivars Jarebica and Tera grown in IN can not be con sid ered as re li able pa ram e - ters for eval u a tion of -am y lase ac tiv ity and breadmaking qual ity. Nei ther the vis cos ity max i mum nor a de crease in vis cos ity max i mum was a re li able in di ca tor of amy lo lyt ic ac tiv ity ([ebe~i}, 1989). The cor re la tion co ef fi cient (r= 0.58*) was a good in di ca tion for the re la tion FN/BU (Ta ble 2). The Brabender amylograph (Hutch in son, 1966; D Appolonia et al., 1982) and fall ing num ber (Hutch in son, 1966; D Appolonia et al., 1982; Perten, 1964; Finney, 1985; Moot and Ev ery, 1990) has long been used to es ti - mate -am y lase ac tiv ity in stud ies on the re la tion ship be tween this ac tiv ity and wheat flour s viscometric prop er ties. High cor re la tion was ob served by com par -

5 Zbornik radova, Sveska 45, ing the fall ing num ber pa ram e ters and those ob tained with the amylograph (Komlenic et al., 2002). The low cor re la tion (r= 0.12; r=0.20) be tween these val ues and BS may be as so ci ated with the to tal tech no log i cal qual ity of bread va ri et ies. Flour with high fall ing num ber (more than 300 sec) yields a rel a tively sta ble dough, but the bread struc ture will be dense and its con sis tency hard. Al though the fall ing num - ber is con sid ered as a va ri etal prop erty, weather con di tions have a marked ef fect on this grain qual ity char ac ter is tic (Tohver et al., 2005). If wheat flour has low -am y lase ac tiv ity, its vis cos ity is as sumed to be re flected by the vis cos ity of starch it self but not by this ac tiv ity. The de crease in vis cos ity max i mum due to the ac tiv ity of -am y lase was as so ci ated with the amount of hy dro lyzed starch (r = 0.986) and it de pended on both physicochemical prop er ties of starch and con - cen tra tion of -am y lase (Takahiro et al., 2003). Tab. 2. Cor re la tion co ef fi cients (r) for prop er ties flours Viscosity BU FN BS BU 1 0,58* 0,12 FN 0,20 * Correlation coefficient larger than 0.5 It is gen er ally ac cepted that the long-term so lu tion to the prob lem of as - sess ing amy lo lyt ic ac tiv ity lies in the de vel op ment of cultivars which are able to tol er ate or re sist the dam ag ing ef fects of rain dur ing the pe riod of har vest (Barnard, 2001). Conclusion The com par i son of FN and amylograph peak vis cos ity BU in di cated that these two meth ods could be used as equiv a lent al ter na tives for the pre dic tion of -am y lase be hav ior, pro vid ing that cor re spon dence is es tab lished be tween the ac tiv ity lev els mea sured by the two meth ods. The above re sults in di cate that other, in di rect in di ca tors of tech no log i cal qual ity must be taken into ac count when rank ing wheats. By us ing the data gen er ated from this study, it will be pos si ble to se lect for more tol er ant types which can be used in the de vel op ment of cultivars with an in - her ently higher fall ing num ber and amylograph peak vis cos ity. Literature Anjum, F. M. Walker C. E. (2000): Grain, flour and bread-mak ing prop er ties of eight Pa ki - stani hard white spring wheat cultivars grown at three dif fer ent lo ca tions for 2 years In ter na tional Jour nal of Food Sci ence & Tech nol ogy 35 (4): Barnard, A. (2001): Ge netic di ver sity of South Af ri can win ter wheat cultivars in re la tion to preharvest sprout ing and fall ing num ber. Euphytica 119: Cork, J.G., Spillane, P.A. (2001): Some factors affecting amylolytic behaviour in Irish flours. Jour nal of the Sci ence of Food and Ag ri cul ture 20: D Appolonia, B.L., Mac Ar thur, L.A., Pisesookbunterng, W. and Ciacco, C.F. (1982): Com par - i son of the grain am y lase an a lyzer with the amylograph and fall ing num ber meth ods. Ce real Chem. 59:

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