Fusarium head blight: effect on the milling and baking of some Canadian wheats

Abstract

Cereal Chem. 73(6):695-701 Samples from the 1994 western Canadian wheat harvest of the hard did sound kernels. No qualitative or quantitative differences in gliadins red spring wheat cultivars Glenlea, Grandin, Roblin, and Taber that were attributable to FD were apparent. Flour from FD wheat showed relatively downgraded predominately due to the presence of fusarium damaged normal physical dough properties (mixograph and farinograph), but dur(FD) kernels were composited at different FD levels. All samples were ing remix baking, a long straight-dough procedure, dough became sticky from southern Manitoba. As FD increased, deoxynivalenol (DON) levels and hard to handle. The effect of FD on loaf volume was cultivar deincreased. The ratio of DON to FD differed among cultivars, ranging pendent. Loaf volume of Glenlea was virtually unaffected by FD up to 7%, from 0.6 to 2. Straight-grade flour yield was not related to increasing FD, Grandin and Taber showed moderate declines, whereas Roblin showed a but flour refinement (ash and color) was adversely affected. Gluten from drastic decline. hand-picked FD kernels contained a lower proportion of glutenins than