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The effects of growing conditions on grain quality characteristics and functionality of Australian-grown perennial wheat
Citation
Tang, KH and Riaz, A and Pleming, D and Newell, M and Wilson, M and Hayes, R and Blanchard, C and Penrose, B, The effects of growing conditions on grain quality characteristics and functionality of Australian-grown perennial wheat, Proceedings of the Perennial Artisan Grains Workshop, 15-17 June 2021, Cowra, Australia, pp. 55-61. ISBN 978-1-76053-212-3 (2021) [Non Refereed Conference Paper]
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Abstract
Perennial grains offer a choice for farmers and consumers who seek alternative grains which may be grown using more sustainable farming systems. However, to maximise their commercial viability, all grains require specific functional properties to ensure they are suitable for use as ingredients in food processing applications. To enable perennial grain cultivation to become commercially viable, a clear understanding of the impact of genetic and environmental factors on grain composition and food processing properties is required. This paper examines the functional properties of grain from a range of perennial lines grown in various locations over two seasons. Some preliminary rheology studies were conducted on whole grain flour samples to evaluate the potential breadmaking properties of the different genotypes. A preliminary study on the impact of genetics and environment on grain dimensions, composition and food processing applications were undertaken. The results demonstrated that grain from some perennial lines showed good potential as food ingredients. While environmental factors impacted on the functionality of the grains, in some cases the perennial grains were more resistant to environmental impacts than conventional wheat lines.
Item Details
| Item Type: | Non Refereed Conference Paper |
|---|---|
| Keywords: | perennial wheat, protein, grain weight, colour, functionality |
| Research Division: | Agricultural, Veterinary and Food Sciences |
| Research Group: | Food sciences |
| Research Field: | Food chemistry and food sensory science |
| Objective Division: | Plant Production and Plant Primary Products |
| Objective Group: | Grains and seeds |
| Objective Field: | Wheat |
| UTAS Author: | Tang, KH (Miss Ke Hong Tang) |
| UTAS Author: | Wilson, M (Dr Matthew Wilson) |
| UTAS Author: | Penrose, B (Dr Beth Penrose) |
| ID Code: | 148509 |
| Year Published: | 2021 |
| Deposited By: | Agriculture and Food Systems |
| Deposited On: | 2022-01-17 |
| Last Modified: | 2022-07-14 |
| Downloads: | 0 |
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