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The contribution of fibre components to water absorption of wheat grown in the UK

Lovegrove, A., Wood, A. J., Hassall, K. L., Howes, L., Poole, M., Tosi, P. and Shewry, P. (2020) The contribution of fibre components to water absorption of wheat grown in the UK. Cereal Chemistry. ISSN 0009-0352

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To link to this item DOI: 10.1002/cche.10316


The water absorption (WA) of white wheat flour is a major factor affecting processing quality and millers therefore process their wheat to achieve the required level. Although it is likely that WA is determined by the amounts and compositions of three major grain components, starch, protein and arabinoxylan, the contribution of the latter is not agreed and not recognised in the widely used Farrand equation. To determine the contribution of fibre components to WA, we have tested the ability of a range of parameters to improve the prediction of a modified Farrand equation. The addition of a range of single fibre traits improved the prediction of WA from a baseline of 82.98% to a maximum of 86.78%, but inclusion of all fibre traits as PCs resulted in a further improvement to 90%. Inclusion of the PCs also accounted for variation in WA between harvest years. The greatest improvement from inclusion of a single trait was observed with β-glucan, the inclusion of arabinogalactan peptide (AGP) also resulted in improved prediction of WA. The study therefore shows that fibre components contribute to variation in WA, including differences between harvest years, but that β-glucan and AGP have similar or greater impacts than AX.

Item Type:Article
Divisions:Faculty of Life Sciences > School of Agriculture, Policy and Development > Biodiversity, Crops and Agroecosystems Division > Crops Research Group
ID Code:91341


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