Abstract
There is considerable controversy among the public and the scientific community about whether modern wheats are harmful for human health and responsible for the increase of Celiac disease compared with historical varieties. Therefore, the milling and baking quality, protein digestibility, and protein composition of historical and modern wheats adapted to the Great Plains of the US were evaluated in this thesis. One objective of this thesis was to determine how end-use quality of wheat changed with wheat cultivar release year. Kernel physical characteristics, milling yield, whole-wheat flour quality, flour protein content, mixing quality and baking quality of 23 hard winter wheat cultivars released in the Great Plains region of the US between 1870 and 2013 were evaluated. Several quality characteristics improved across release year, which is evidence of the impact of plant breeding efforts over the years. Specifically, wheat kernels have become harder, moister, more uniform in hardness but more variable in shape over a century of breeding. Bran quality decreased, which may have implications for whole grain quality and milling productivity. The baking quality remained constant despite a strong decrease in protein concentration. Another objective was to determine the change in in vitro protein digestibility during breeding and its relationship with wheat end-use quality. Digestibility of bread increased with release year and was significantly positively correlated with kernel diameter standard deviation, milling yield, Mixograph mixing peak time, and loaf firmness while negatively correlated with white flour protein content, Mixograph mixing peak value, and loaf volume. Flour protein digestibility had no relationship with release year and no correlation with end-use quality characteristics. High molecular weight protein increased while low molecular weight protein decreased as a function of release year. Several gluten proteins were associated with high digestibility which may need further study. In conclusion, the end-use quality improved during breeding somehow and some of them have positive correlation with protein digestibility which can be used for future wheat breeding selection. Advisor: Devin J. Rose
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 17
Claim · model-written summary
Several quality characteristics improved across wheat release year
- Taxon
- wheat
Triticum aestivumt0 - Treatment
- release yeare1
- Outcome
- quality characteristicse1
- Direction
- improvede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“modern wheats”
e1“Several quality characteristics improved across release year”
Claim · model-written summary
Wheat kernels became harder over a century of breeding
- Taxon
- wheatTriticum aestivumt0
- Treatment
- over a century of breedinge2
- Outcome
- kernelse2
- Direction
- hardere2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“modern wheats”
e2“wheat kernels have become harder, moister, more uniform in hardness but more variable in shape over a century of breeding”
Claim · model-written summary
Wheat kernels became moister over a century of breeding
- Taxon
- wheatTriticum aestivumt0
- Treatment
- over a century of breedinge2
- Outcome
- kernelse2
- Direction
- moistere2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“modern wheats”
e2“wheat kernels have become harder, moister, more uniform in hardness but more variable in shape over a century of breeding”
Claim · model-written summary
Kernel hardness became more uniform over a century of breeding
- Taxon
- wheatTriticum aestivumt0
- Treatment
- over a century of breedinge2
- Outcome
- hardnesse2
- Direction
- more uniforme2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“modern wheats”
e2“wheat kernels have become harder, moister, more uniform in hardness but more variable in shape over a century of breeding”
Claim · model-written summary
Kernel shape became more variable over a century of breeding
- Taxon
- wheatTriticum aestivumt0
- Treatment
- over a century of breedinge2
- Outcome
- shapee2
- Direction
- more variablee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“modern wheats”
e2“wheat kernels have become harder, moister, more uniform in hardness but more variable in shape over a century of breeding”
Claim · model-written summary
Bran quality decreased in the wheat cultivars studied
- Taxon
- wheatTriticum aestivumt0
- Outcome
- Bran qualitye3
- Direction
- decreasede3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“modern wheats”
e3“Bran quality decreased”
Claim · model-written summary
Baking quality remained constant despite a strong decrease in protein concentration
- Taxon
- wheatTriticum aestivumt0
- Outcome
- baking qualitye4
- Direction
- remained constante4
- Qualifier
- despite a strong decrease in protein concentratione4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“modern wheats”
e4“The baking quality remained constant despite a strong decrease in protein concentration”
Claim · model-written summary
Protein concentration of the wheat cultivars decreased strongly
- Taxon
- wheatTriticum aestivumt0
- Outcome
- protein concentratione4
- Direction
- decreasee4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“modern wheats”
e4“The baking quality remained constant despite a strong decrease in protein concentration”
Claim · model-written summary
Digestibility of bread increased with wheat release year
- Taxon
- wheatTriticum aestivumt0
- Treatment
- release yeare5
- Outcome
- Digestibility of breade5
- Direction
- increasede5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“modern wheats”
e5“Digestibility of bread increased with release year and was significantly positively correlated with kernel diameter standard deviation, milling yield, Mixograph mixing peak time, and loaf firmness while negatively correlated with white flour protein content, Mixograph mixing peak value, and loaf volume”
Claim · model-written summary
Bread digestibility was positively correlated with kernel diameter standard deviation, milling yield and Mixograph mixing peak time
- Taxon
- wheatTriticum aestivumt0
- Treatment
- kernel diameter standard deviation, milling yield, Mixograph mixing peak timee5
- Outcome
- Digestibility of breade5
- Direction
- positively correlatede5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“modern wheats”
e5“Digestibility of bread increased with release year and was significantly positively correlated with kernel diameter standard deviation, milling yield, Mixograph mixing peak time, and loaf firmness while negatively correlated with white flour protein content, Mixograph mixing peak value, and loaf volume”
Claim · model-written summary
Bread digestibility was positively correlated with loaf firmness
- Taxon
- wheatTriticum aestivumt0
- Treatment
- loaf firmnesse5
- Outcome
- Digestibility of breade5
- Direction
- positively correlatede5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“modern wheats”
e5“Digestibility of bread increased with release year and was significantly positively correlated with kernel diameter standard deviation, milling yield, Mixograph mixing peak time, and loaf firmness while negatively correlated with white flour protein content, Mixograph mixing peak value, and loaf volume”
Claim · model-written summary
Bread digestibility was negatively correlated with white flour protein content, Mixograph mixing peak value and loaf volume
- Taxon
- wheatTriticum aestivumt0
- Treatment
- white flour protein content, Mixograph mixing peak value, and loaf volumee5
- Outcome
- Digestibility of breade5
- Direction
- negatively correlatede5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“modern wheats”
e5“Digestibility of bread increased with release year and was significantly positively correlated with kernel diameter standard deviation, milling yield, Mixograph mixing peak time, and loaf firmness while negatively correlated with white flour protein content, Mixograph mixing peak value, and loaf volume”
Claim · model-written summary
Flour protein digestibility had no relationship with release year
- Taxon
- wheatTriticum aestivumt0
- Treatment
- release yeare6
- Outcome
- Flour protein digestibilitye6
- Direction
- no relationshipe6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“modern wheats”
e6“Flour protein digestibility had no relationship with release year”
Claim · model-written summary
Flour protein digestibility had no correlation with end-use quality characteristics
- Taxon
- wheatTriticum aestivumt0
- Treatment
- end-use quality characteristicse7
- Outcome
- Flour protein digestibilitye6
- Direction
- no correlatione7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“modern wheats”
e6“Flour protein digestibility had no relationship with release year”
e7“no correlation with end-use quality characteristics”
Claim · model-written summary
High molecular weight protein increased with wheat release year
- Taxon
- wheatTriticum aestivumt0
- Treatment
- release yeare0
- Outcome
- High molecular weight proteine0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“modern wheats”
e0“High molecular weight protein increased while low molecular weight protein decreased as a function of release year”
Claim · model-written summary
Low molecular weight protein decreased with wheat release year
- Taxon
- wheatTriticum aestivumt0
- Treatment
- release yeare0
- Outcome
- low molecular weight proteine0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“modern wheats”
e0“High molecular weight protein increased while low molecular weight protein decreased as a function of release year”
Claim · model-written summary
Several gluten proteins were associated with high digestibility and may need further study
- Taxon
- wheatTriticum aestivumt0
- Gene
- gluten proteinse0
- Outcome
- digestibilitye0
- Qualifier
- may need further studye0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“modern wheats”
e0“Several gluten proteins were associated with high digestibility which may need further study”