Composition and End-Use Quality of 150 Wheat Lines Selected for the HEALTHGRAIN Diversity Screen

Mariann Rakszegi, Danuta Boros, Csaba Kuti, László Láng, Zoltán Bedo, Peter R. Shewry

Research output: Contribution to journalArticle

45 Citations (Scopus)

Abstract

The HEALTHGRAIN program is focused on developing new healthy food products based on wholegrains of wheat and other cereals, by combining enhanced nutritional quality with good agronomic performance and processing quality. A sample set comprising 130 winter and 20 spring wheat varieties was therefore selected to identify the range of variation in a number of phytochemical and dietary fiber components. These lines were also analyzed for their technological properties (protein and gluten contents, Zeleny sedimentation, bran yield, kernel hardness, etc.), using samples grown on adjacent sites for two successive seasons (2004-2005, 2005-2006). On the basis of the frequency distribution and principal component analysis it was concluded that significant variation for technological quality traits is present in the 150 wheat lines and that it is possible to combine enhanced nutritional quality with good agronomic performance and processing properties.

Original languageEnglish
Pages (from-to)9750-9757
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume56
Issue number21
DOIs
Publication statusPublished - Nov 12 2008

Keywords

  • Diversity
  • HEALTHGRAIN
  • Quality
  • T. aestivum
  • wheat

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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