Optimization of image analysis techniques for quality assessment of whole-wheat breads made with fat replacer

The cellular structure of healthy food products, with added dietary fiber and low in calories, is an important factor that contributes to the assessment of quality, which can be quantified by image analysis of visual texture. This study seeks to compare image analysis techniques (binarization using Otsu’s method and the default ImageJ algorithm, a variation of the iterative intermeans method) for quantification of differences in the crumb structure of breads made with different percentages of whole-wheat flour and fat replacer, and discuss the behavior of the parameters number of cells, mean cell area, cell density, and circularity using response surface methodology. Comparative analysis of the results achieved with the Otsu and default ImageJ algorithms showed a significant difference between the studied parameters. The Otsu method demonstrated the crumb structure of the analyzed breads more reliably than the default ImageJ algorithm, and is thus the most suitable in terms of structural representation of the crumb texture.

Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan

β-glucan is currently one of the most important bioactive substances. Hence, there is a growing interest in the production of various foods containing β-glucan. The study examines the influence of the degree of wheat flour extraction in the quality of breads with high β-glucan content. Rheological tests were conducted on dough. Volume, mass, color and texture of bread were measured after baking. We observed that increasing the degree of extraction caused an increase in the storage and loss modulus. All of the bread made from the different flours were smaller in volume after the addition of β-glucan, although the yield increased. The crumb color of β-glucan-added breads was darker than the control samples. Control samples were higher in textural parameters (firmness, gumminess and chewiness). β-glucan-added samples had decreased porosity. The results revealed that using very strong flour with a high protein content results in a high quality β-glucan bread with a higher nutritional value due to the high total dietary fiber and β-glucan content.

Non-parametric stability analyses of dough properties in wheat

AbstractLiterature has unveiled that a paper has not been published yet on using non-parametric stability statistics (NPSSs) for evaluating genotypic stability in dough properties of wheat. Accordingly, the effects of genotype (G), environment (E) and GE interaction (GEI) on alveograph parameters, i.e. dough baking strength (W) and its tenacity (P)/extensibility (L), of 18 wheat (T. aestivum L.) genotypes were studied under irrigated field conditions in an 8-year trial (2006-2014) in central Turkey. Furthermore, genotypic stability for W and P/L was determined using 8 NPSSs viz. RM-Rank mean, RSD-Rank’s standard deviation, RS-Rank Sum, TOP-Ranking, Si(1), Si(2), Si(3) and Si(6) rank statistics. The ANOVA revealed that W and P/L were primarily controlled by E, although G and GEI also had significant effects. Among the 8 NPSSs, only RM, RS and TOP statistics were suitable for detecting the genotypes with high stable and bread making quality (e.g. G1 and G17). In conclusion, using RM, RS and TOP statistics is advisable to select for dough quality in wheat under multi-environment trials (METs).

Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies

Abstract Grape pomace, which is derived from the skin and seeds, is the residue from the production of grape juice and wine. It corresponds to up to 20% of the total volume and it contains a high level of dietary fibers and bioactive compounds. In the Brazilian market, there is no product containing grape pomace as a replacement for conventional wheat flour. Thus, this study aimed to assess the effects of whole-wheat flour and organic Bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies using response surface methodology (RSM). The regression models indicated that the addition of whole-wheat and organic grape pomace decreased (p < 0.0001) the water activity and significantly increased the content of fibers, hardness, brittleness, antioxidant activity and total phenolic content of the cookies. The RSM models presented suitable R2 and R2adj values (> 65% of explained data variability), except for brittleness. The sensory evaluation results revealed that no significant differences (p > 0.05) were observed for the cookie samples, implying that the addition of grape pomace and whole-wheat flour did not negatively affect the preference of cookies.

Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread

The aim of this work was to study the changes induced by BG in the behaviour of wheat starch, and observe the influence of these variations on the quality of a basic white bread. The effect of four BG addition levels in the wheat flour functional characteristics (WAI, WSI, and pasting properties) and bread quality (physical parameters, crumb grain structure, moisture and hardness) was investigated. The highest levels of BG (1% and 2%) decreased the peak viscosity, and increased the stability and setback of the flour. This was due to a lower gelatinization of the starch granules, caused by a competition for water between the hydrocolloid and starch. These changes influenced the bread quality. The loaves added with 1% and 2% of BG presented smaller alveoli: this resulted in more compact, hard and less airy crumbs. Nevertheless, the moisture of the samples at 1% and 2% of added gum was higher than the control bread. However, the incorporation of BG at 0.5% did not affect the pasting parameters and bread quality, but increased moisture of crumb, so this concentration would be most recommended for baking, since higher humidity could favour the shelf- life of the product.

Physiological quality of wheat seeds submitted to saline stress

The objective of this experiment was to determine the influence of different salt levels (zero, 15, 30, 45 and 60mM NaCl) on seed physiological quality of two wheat cultivars (BRS 177 and BRS 179). SUMMARIZE METHODOLOGY. The results allow the following conclusions: the physiological quality (germination and vigor) of wheat seeds, cultivars BRS 179 and BRS 177, decrease with the increase of the salinity. The wheat seeds cv. BRS 179 performs better than BRS 177, mainly in higher salt concentrations (³ 45mM of NaCl). The electric conductivity of wheat seeds increases in function of the increment of the saline concentrations.

Physiological quality of soybean and wheat seeds produced with alternative potassium sources

The use of unconventional sources of K for plants has been widely studied, but the effects of alternative materials on physiological seed quality are still relatively unknown. The objective of this study was to evaluate the physiological quality of soybean and wheat seeds after using different potassium sources in a crop succession. The experimental design was a completely randomized block with four replications. Treatments consisted of three K sources (KCl, alkaline rock and ground phonolite, with 58%, 11% and 8.42% of K2O, respectively) applied in four doses (0, 25, 50 and 100 kg K2O ha-1). Potassium doses were applied in soybean and their residual effects were evaluated on the following wheat crop. Soybean and wheat seeds were evaluated immediately after harvesting by tests for moisture content, seed weight, germination, first count, electrical conductivity, seedling length and seedling dry matter. Soybean plants fertilized with alternative sources of K produced heavier seeds with a lower coat permeability compared to KCl; the physiological quality of soybean seeds and the weight of wheat seeds increase due to higher K2O doses, independently of their source.

Survey, survival and control of Alternaria alternata in wheat seeds

The fungus Alternaria alternata was quantified in 75 wheat seed samples collected from three different regions of southern Brazil for Cropping and Use Value (CUV) I, II and III. Fungal presence was evaluated in two hundred disinfested seeds per sample before sowing in a potato-dextrose-agar medium + antibiotic (PDA+A). Fungus survival was evaluated every 45 days for 180 days for three seed batches from six wheat cultivars stored in propylene bags in a storehouse, with air temperature varying between 18 to 22 °C and relative air humidity around 60%. The efficacy of carboxin+thiram, difenoconazol, thiram, triadimenol, triticonazol and triticonazol + iprodione fungicides to control A. alternata was determined. A. alternata was detected in all the samples with an incidences of 39.6 %, 38.8% and 35.9% for the CUV I, CUV II and CUV III regions, respectively. The highest mean incidence of the fungus was found in the CUV I region, the coolest and most humid, and was significantly different from the other two regions. The average reduction in A. alternata viability in the wheat cultivar seeds was 49.5% during the 180 days of storage (inter-harvest period), demonstrating that infected seeds are the primary inoculum source for the fungus. The triticonazol + iprodione fungicide mixture efficiently controls A. alternata.

Critical levels of organic acids on seed germination and seedling growth of wheat

The objective of this study was to determine the responses of the wheat cultivars CD 108 and CD 111 for tolerance to organic acids. The effects of five concentrations of the three main acids formed in the soil were studied: acetic acid (0, 4, 8, 12 and 16 mM), propionic acid (0, 4, 8, 12 and 16 mM) and butyric acid (0, 2, 4, 8 and 12 mM). Tests included germination, shoot length, root length and dry weight of shoot and root. The variable root length is the most responsive variable for all the acids tested and the critical level of toxicity of acetic, propionic and butyric acids, which reduced root length by at least 50% was 9.0, 8.5 and 4.0 mM respectively. It was concluded that the presence of acetic, propionic and butyric acids in the germination substratum of wheat seeds of the cultivars CD 111 and CD 108 reduced seedling development, mainly by reducing the length of the radicles.

Computerized imaging analysis of seedlings for assessment of physiological potential of wheat seeds

Nowadays, image analysis is one of the most modern tools in evaluating physiological potential of seeds. This study aimed at verifying the efficiency of the seedling imaging analysis to assess physiological potential of wheat seeds. The seeds of wheat, cultivars IAC 370 and IAC 380, each of which represented by five different lots, were stored during four months under natural environmental conditions of temperature (T) and relative humidity (RH), in municipality of Piracicaba, Stated of São Paulo, Brazil. For this, bimonthly assessments were performed to quantify moisture content and physiological potential of seeds by means of tests of: germination, first count, accelerated aging, electrical conductivity, seedling emergence, and computerized analysis of seedlings, using the Seed Vigor Imaging System (SVIS®). It has been concluded that the computerized analyses of seedling through growth indexes and vigor, using the SVIS®, is efficient to assess physiological potential of wheat seeds.

Canadian Shredded Wheat Company Fonds

In 1893 Attorney Henry Drushel Perky and William H. Ford invented a machine for the preparation of cereals for food. Perky soon realized that the actual cereal biscuits were more popular than the machines and he opened Shredded Wheat plants in Massachusetts and Niagara Falls, New York. In 1904, the Niagara Falls, Canada plant was opened. These factories also served as tourist attractions. In 1907, one hundred thousand people visited the plants on both sides of the border. In 1928, the company was sold to The National Biscuit Company and the product name changed to Nabisco Shredded Wheat. The name of the plant was changed to Nabisco Foods in 1956 to reflect the variety of foods that were being produced at that time. In 1985, Nabisco was purchased by J.R. Reynolds thus forming RJR Nabisco. In 1994, RJR sold its breakfast cereal business to Kraft Foods and the international licenses to General Mills. Shredded Wheat is now integrated into the Post Foods portfolio. with information from: Niagara Falls Canada a History by The Kiwanis Club of Stamford, Ontario Inc. and Business Source Complete

Statement of John O'Connor Damaged Wheat Crop

Statement (handwritten, 3 pages) in which John O’Connor states that his wheat crop of 1834 was damaged. A fence was also down which resulted in his wheat crop being destroyed by cattle and pigs. The defendants had to pay the plaintiff for damages. S. D. Woodruff was the arbitrator in this case, Aug. 1835.

Low-altitude aerial photography for optimum N fertilization of winter wheat on the North China Plain

Previous research has shown that site-specific nitrogen (N) fertilizer recommendations based on an assessment of a soil’s N supply (mineral N testing) and the crop’s N status (sap nitrate analysis) can help to decrease excessive N inputs for winter wheat on the North China Plain. However, the costs to derive such recommendations based on multiple sampling of a single field hamper the use of this approach at the on-farm level. In this study low-altitude aerial true-color photographs were used to examine the relationship between image-derived reflectance values and soil–plant data in an on-station experiment. Treatments comprised a conventional N treatment (typical farmers’ practice), an optimum N treatment (N application based on soil–plant testing) and six treatments without N (one to six cropping seasons without any N fertilizer input). Normalized intensities of the red, green and blue color bands on the photographs were highly correlated with total N concentrations, SPAD readings and stem sap nitrate of winter wheat. The results indicate the potential of aerial photography to determine in combination with on site soil–plant testing the optimum N fertilizer rate for larger fields and to thereby decrease the costs for N need assessments.

Use of digital camera to assess nitrogen status of winter wheat in the Northern China Plain

The most widely used methods to assess the nitrogen (N) status of winter wheat (Triticum aestivum L.) are the determination of plant total N by combustion, the testing of nitrate in the leaf tissue and the use of SPAD readings. However, due to their labor requirements or high costs these methods can hardly be applied to the huge wheat growing areas of the Northern China Plain. This study therefore examined an alternative method to measure the N status of wheat by using a digital camera to record the visible green light reflected from the plant canopy. The experiment was conducted near Beijing in a multi-factorial field trial with three levels of N. The intensity of green light reflected from the wheat canopy was compared to the total N concentration, to the nitrate concentration of the basal stem, and to the SPAD readings of leaves. The results show significant inverse relationships between greenness intensity, canopy total N, and SPAD readings at booting and flowering. At booting, sap nitrate <2000mgL^-1 was inversely related to greenness intensity and to sap nitrate concentration in the basal stem. At sap nitrate ~2000mgL^-1, the greenness intensity reached a plateau. At booting and flowering, significant inverse relationships between greenness intensity and shoot biomass were found. The results show the potential of the new method to assess the N status of winter wheat.

A survey of wheat landraces in Oman

Little is known about the diversity of wheat (Triticum spp.) in Oman. Therefore, a survey was conducted in northern Oman to collect landraces of Triticum durum, T. aestivum and T. dicoccon for subsequent morphological characterization and investigations on stress adaptation. The results show that the cultivation of these landraces (the genetic composition of which remains to be studied in more detail) is done primarily by traditional farmers who preserve the inherited germplasm on often tiny plots in remote mountain oases. This type of traditional cultivation is under heavy economic pressure. An appendix of landraces of other crops collected in the Batinah region and in the mountain oases can be found online.