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Understanding the Mechanics of Wheat Grain Fractionation and the Impact of Puroindolines on Milling and Product Quality

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Wheat Quality For Improving Processing And Human Health

Abstract

Wheat grain milling has for aim to isolate the smaller starchy endosperm particles (i.e. flours, semolina) from the larger fragments of peripheral tissues. The mechanical properties of the wheat grain tissues strongly influence how effective the steps of grinding and sieving are during this fractionation process. The grain mechanical resistance determines how much energy is required to fracture it, the particle size of the resulting products, and their biochemical composition. Therefore mechanical properties affect both the durability and the quality of the processed products. Genetic loci, and more precisely the key role of the Hardness (Ha) locus in the D genome of common wheat (Triticum aestivum), are well established determinants of the mechanical properties and behavior of grain, which are also influenced by environmental factors. The key role of genes encoding puroindolines has been confirmed by extensive analysis of mutants and through genetic manipulation. Methods of measuring mechanical resistance are being reconsidered because grain hardness needs to be characterized in ways that capture the different contributions of genetic and environmental factors. In particular, methods to acquire data on the mechanical resistance of each of the grain tissues and their components have been developed. Finally, the promise of using numerical modelling to better understand and predict the effect of changes in the wheat starchy endosperm composition will be discussed.

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Acknowledgments

The authors thank the doctoral and postdoctoral students who contributed to these studies in Montpellier (France), C. Antoine, E. Chichti, V. Greffeuille, K. Heinze, Y. Hemery, S. Peyron, V. Topin. We also thank our colleagues J. Abecassis, C. Barron, J.Y. Delenne, M. George and F. Mabille in Montpellier and F.-X. Oury in Clermont-Ferrand.

Author information

Authors and Affiliations

  1. IATE, University Montpellier, CIRAD, INRAE, Montpellier SupAgro, Montpellier, France

    Valerie Lullien-Pellerin

  2. Campden BRI, Station Road, Chipping Campden, Gloucestershire, UK

    Réka Haraszi

  3. Data 61, CSIRO, Canberra, Australia

    Robert S. Anderssen

  4. USDA-ARS, Western Wheat Quality Lab, Washington State University, Pullman, WA, USA

    Craig F. Morris

Authors
  1. Valerie Lullien-Pellerin
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  2. Réka Haraszi
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  3. Robert S. Anderssen
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  4. Craig F. Morris
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Corresponding author

Correspondence to Valerie Lullien-Pellerin .

Editor information

Editors and Affiliations

  1. Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal

    Gilberto Igrejas

  2. Western Region Agricultural Research Cente, NARO, Fukuyama, Japan

    Tatsuya M. Ikeda

  3. Departamento de Genética, Escuela Técnica Superior de Ingeniería, Agronómica y de Montes, Edificio Gregor Mendel Campus de Rabanales, Universidad de Córdoba, Córdoba, Spain

    Carlos Guzmán

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Lullien-Pellerin, V., Haraszi, R., Anderssen, R.S., Morris, C.F. (2020). Understanding the Mechanics of Wheat Grain Fractionation and the Impact of Puroindolines on Milling and Product Quality. In: Igrejas, G., Ikeda, T., Guzmán, C. (eds) Wheat Quality For Improving Processing And Human Health. Springer, Cham. https://doi.org/10.1007/978-3-030-34163-3_16

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