Hereditas 116: 193-197 (1992). Tritordeum: a new crop of potential importance in the food industry. J. B. ALVAREZ', J. BALLESTEROS', J. A. SILLER02 and ...
Hereditas 116: 193-197 (1992)
Tritordeum: a new crop of potential importance in the food industry J. B. ALVAREZ’, J. BALLESTEROS’, J. A. SILLER02 and L. M. MARTIN’
‘ Departamento de Genktica, Escuela Tecnica Superior de hgenieros Agronomos y Montes, Universidad de Cbrdoba, Apartado 3048, 14080 Cbrdoba, Spain Laboratorio Agrario (Junta de Andalucia), Apartado 204.5, 14080 Cbrdoba, Spain
ALVAREZ, J. B., BALLESTEROS,J., SILLERO,J. A. and MARTIN,L. M. 1992. Tritordeum: a new crop of potential importance in the food industry. - Hereditus 1 1 6 193-197. Lund, Sweden. ISSN 0018-0661. Received August 2, 1991. Accepted November 17, 1991 The grain characteristics and breadmaking potential of the amphiploid Hordeum-Triricum was studied. To that end, tests commonly used for evaluating breadmaking potential in cereals were performed on lines of triticale ( x Triticosecale Wittmark), durum wheat (Triticum turgidwn conv. durum) and bread wheat (T. aestiuum), and tritordeum ( x Tritordeum Ascherson et Graebner). The tritordeum showed similar quality characteristics to that of medium quality bread wheat varieties commonly used in Spanish breadmaking industry. The notable intraspecific genetic variability showed by the tested lines means that this cereal may have potential to be used as a new food source.
J . B. Aluarez, Departamento de Genitica, Escuela Tecnica Superior de Ingenieros Agronomos y Montes, Uniuersidad de Cdrdoba, Apartado 3048, 14080 Cdrdoba, Spain
Tritordeum ( x Tritordeum Ascherson et Graebner) is the amphiploid derived from the cross between a South American wild barley (Hordeum chilense Roem. et Schulz.) and wheat. Since this amphiploid has been obtained with bread wheat Trilicum aestivum L. em. Thell. - (MARTINand CHAPMAN 1977), as well as with durum wheat T. turgidum conv. durum Desf. em. M.K. (MARTINand SANCHEZ-MONGE LAGUNA1982; PADILLAand MARTIN1983), there are octoploid and hexaploid tritordeums. Their productivity and protein content were determined (CUBEROet al. 1986; MARTIN1988), but other parameters related to grain quality have not been established. The purpose of this study was to compare some quality parameters of tritordeum with those of other cereals (durum and bread wheat, and triticale - x Triticosecale Wittmark - ). The information obtained could indicate the possible role of this new crop in agriculture. Physical, chemical, and physicochemical predictive tests were used in this work.
Materials and methods Since we were initially faced with a lack of advanced homogeneous cultivars, a genotypic mix of
segregants of hexaploid tritordeum was tested. In a second stage, four hexaploid advanced lines (HT-8, HT-9, HT-31 and HT-67) were available, which had been derived from crosses between three primary tritordeums, and selected by a pedigree method. Two CIMMYT triticales (T-3 and T-9) and two durum local wheat varieties (‘Roquefio’ and ‘Mexa’) were grown with the four tritordeum lines in one trial with three replicates, in the Guadalquivir River Valley in Cordoba, Spain. Fertilization (175 kg/ha N, 90 kg/ha P, and 90 kg/ha K) was in accordance with standard agronomic practice in the region. Grain from this trial was used to study the different aspects of quality. In order to obtain comparative data from bread wheat, grain from the bread wheat cultivar ‘Cajeme’ was used. This was grown under similar conditions to the other cereals. Other bread wheat cultivars (cvs. ‘Anza’, ‘Cartaya’ and ‘Tauro’), grown under identical conditions and in the same area, were also included in some of the tests. The following parameters measured to determine grain quality: - Kernel weight (thousand-grain weight), test weight. - Vitreousness and hardness: flour percentage with particle size smaller than 75 pm PSI (WILLIAMS et al. 1986).
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- Protein content: calculated from the nitrogen content, determined by the Kjeldahl method, and multiplied by 5.7. - Gluten content, dry and wet, determined by the glutomatic system by ICC standard no. 137 ( SVENSSON1987). - SDS sedimentation test (AXFORDet al. 1978, 1979).
Quality index: determined from the relationship between the SDS sedimentation test and protein content (HALVERSON and ZELENY1988; ZELENY1947). ~
- Flour moisture: determined by method of two-stage air oven (WILLIAMS et al. 1986).
- Alveograph: flour obtained with a Chopin CDI mill, was tested on a Chopin MA 82 alveograph, and each chart was analyzed for factors P (tenacity), L (extensibility), and W (deformation energy) (FARIDIand RASPER1987).
An analysis of variance of the 8 genotypes by 3 replications was applied to the values obtained for kernel weight, test weight, hardness, and SDS sedimentation, using the following model (STEELand TORRIE 1980): YI, = 1 + GI + €,(I) ; G: genotype factor, i: 1-8;
E:
error, j: 1-3.
The separation of averages was calculated using Duncan’s multiple range test (DUNCAN1955). The predictive value of the simplest tests was verified by their correlation coefficients with alveographic parameters.
Results and discussion The data obtained showed that the hexaploid tritordeum was more similar to bread wheat than the other cereals in this trial. A mean hardness value (Table 2 ) of 35 % for tritordeum indicates a soft
milling grain (flour yield 1 6 5 %), while the gluten content was relatively high, comparable to the durum and bread wheat. In the case of HT8 it was very high (Table 3). Tritordeum’s mean SDS sedimentation value (Table 2) was acceptable for a bread wheat (51 ml), and the alveograph showed that the flour ground from this cereal is not very strong (Fig. 2) compared with bread wheat but not with triticale (Fig. 1). The analysis of variance always showed significant genotypic effects for the 4 parameters tested (Table I), and the high repeatability of these results (C.V., Table 1) convinced us that the bread wheat ‘Cajeme’ should be included in the cornparisons. For parameters such as kernel weight o r test weight, the tritordeums generally had values lower than those of durum wheat and triticale (Table 2). However, given that genetic breeding programs for this species are still in the primary stages, it should be noted that for kernel weight, HT-31 was not significantly different from the triticales, and in test weight HT-9 was not significantly different from one durum wheat and one of the triticales. Grain vitreousness and hardness values (Tables 2 and 3) clearly show that tritordeum is better used for flour rather than for semolina, thus separating it from durum wheats. This analysis is further supported by the SDS sedimentation values (Table 2), in which the tritordeum group, together with triticale T-3, occupies an intermediate position between the durum wheats and triticale T-9 a t one extreme, and ‘Cajeme’ at the other. High grain protein content was one of the characteristics of the first tritordeurns ( CUBEROet al. 1986), but in our study only HT-8 possessed this attribute (Table 3), although its grain yield was comparatively very low ( BALLESTEROS, pers. cornmun.). Associated with its high protein content, HT-8 had the highest gluten content. The other tritordeums had a gluten content similar to that of the durum and bread wheats and as a group were higher than the triticales. For protein quality or quality index (Q.I.), ‘Cajeme’ showed the best values, followed
Table 1. Mean squares from the analysis of variance among 8 cereal varieties, for 4 parameters Source
df
Genotypes Error C.V. %
16
*** P < 0.001
7
SDS sed.
Test weight
Kernel weight
Hardness
269.082**’ I 1.542
26.674”’ 1.933 I .R
266.336.’. 0.760 2.0
o.oooon
1.5
0.023. ** 1.5
TRITORDEUM. A NEW CROP
Hereditas 116 (1992)
195
Table 2. Mean separation by Duncan’s multiple range test among 8 cereals, for 4 parameters
SDS sed. vol. ml
Test weight WHI
Kernel weight g/lM
Hardness
Triticales T-3 T-9
52.00/ABa’ 30.33/E
75.45/DE 76.741CD
44.9918 44.581B
38.5OIA 39.00/A
Durum wheats ‘Mexa’ ‘Roqueiio’
37.00/D 38.00/D
81.72/A 80.70/AB
Tritordeum HT-8 HT-9 HT-31 HT-67
57.171A 48.67/C 54.50/BC 45.17/c
74.16/DE 78.61/BC 74.701DE 73.921E
32.75/D 28.35/E 43.941B 36.50/C
33.50/C 35.5O/B 37.50/A 33.50/BC
‘Cajeme’
65.17
80.34
44.62
31.00
%
Means with the same letter are not significantly different
Table 3. Summary of flour quality parameters among 9 cereals
Triticale
Protein content % Q.I. Moisture % Wet gluten Dry gluten % G-Fprotein(” P (mm) L (mm) W ( x lo3 ergs) Vitreousness % Flour yield % (I)
Durum wheat
Tritordeum selections HT-8
T-3
T-9
‘Mexa’
‘Roqueiio’
10.90 4.77 9.10 21.30 7.00 64.20 62.40 69.90 125.00 2.00 58.7
10.90 2.78 7.90 13.30 4.50 41.30 55.60
12.60 2.93 8.90 29.20 9.70 77.00
11.30 3.36 8.70 26.20 8.90 78.70
% Gluten-forming protein. P,
18.50
-
-
34.20 2.00 63.8
-
-
76.00 58.6
71.00 62.4
L and W
-
= alveograph
16.80 3.40 7.70 43.60 15.40 91.66 66.00 105.50
126.30 28.00 63.0
HT-9 11.80
4.12 8.00
26.20 9.40 79.66 61.70 87.70 135.40 2.00 68.1
Bread wheat HT-31
HT-67
‘Cajeme’
11.30 4.82 8.20 27.80 9.20 81.40 51.00 109.20 126.60 2.00 68.7
11.40 3.96 8.40 28.80 10.60 93.00 45.40 99.80 94.70 12.00 66.1
11.00 5.92 8.40 28.50 8.90 81.00 97.10 103.40 329.70 4.00 63.5
measurements
by HT-31, HT-67 and HT-9 along with T-3. These were followed by HT-8 and ‘Roqueiio’, and, with considerably less positive values, by ‘Mexa’ and T-9 (Table 3). The alveograph was not used to evaluate the durum wheats since values for P are well above those used on the normal alveograph scale. The alveograms and alveographic parameters for the tritordeums, wheats and triticales (Table 3, Fig. 1 and 2) showed that the analyzed tritordeums were similar to some of the medium quality milling wheats, commonly consumed in Spain, e.g., ‘Anza’, ’Cartaya’ or ‘Tauro’. ‘Cajeme’, a strong wheat, showed a high alveograph W value, and because of its dough strength is often used to improve flour mixtures in the breadmaking industry. It should be noted that the elasticity values (L) found for the tritordeums were very similar to those of bread
wheat, while L values for the triticales analyzed were markedly different. As expected, correlation coefficients were similar to those found for bread wheat (BETTGE et al. 1989), and it is noteworthy that results from the SDS sedimentation test and protein quality (Q.I.) were correlated with the deformation energy (W) of the alveograph (Table 4). Conclusions
The new cereal hexaploid tritordeum exhibits grain and flour characteristics more similar to those of the bread wheats when compared to those of durum wheats or triticale. Although end-use tests have not been made, our results suggest that this new cereal could be .used in breadmaking or biscuit industry. These preliminary analyses encourage us
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Hereditas 116 (1992)
I. B. ALVAREZ ET AL.
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TRITORDEUM, A NEW CROP
Hrredilw 116 (1992)
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Table 4. Simple correlation coefficients for alveograph values and other parameters among 8 cereal varieties
Q.I. Protein SDS sed. Q.I. Test weight WETg. DRY$. P
WETg.
DRYg.
0.793'
0.794'
Hardness
P
0.824' -0.750'
L
W
0.823*
0.837' 0.833'
0.765'
0.987***
0.797' 0.755' 0.894"
Note. - Q.I. =quality index; WETg. = wet gluten; DRYg. = dry gluten; P = tenacity; L = elasticity; W = deformation energy *, **, and *** P