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Refrigerated Dough Quality of Hard Red Spring Wheat: Effect of Genotype and Environment on Dough Syruping and Arabinoxylan Production

¹North Dakota State University, Department of Plant Sciences, PO Box 6050, Dept# 7670 Fargo, ND 58108-6050. ²Corresponding author. Phone: 701-231-7737. Fax: 701-231-8474. E-mail: senay.simsek@ndsu.edu ³USDA-ARS Hard Red Spring and Durum Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58108.

Arabinoxylans (AX) are the main nonstarch polysaccharides found in wheat flour. Structural changes of AX in refrigerated dough are linked to deleterious effects on refrigerated dough quality during storage. The purpose of this research was to evaluate the effect of cultivar and growing environment on dough syruping during refrigerated storage in relation to apparent xylanase activity and AX chemistry in hard red spring (HRS) wheat. Eight HRS cultivars that were grown at six locations over two years in North Dakota were evaluated for dough syruping during 15 days of refrigerated storage. When compared with genotypic effect, growing environment had a greater impact on apparent xylanase activity and dough syruping; they were found to have significant associations by log-linear regression analysis. Specifically, wheat samples produced in a dry environment had lower apparent xylanase activity and degree of dough syruping than those from a wet environment. Some HRS cultivars were identified to be consistently lower in apparent xylanase activity and dough syruping across all growing environments, indicating that those cultivars had more stability over growing environment than other cultivars. These results indicate that certain cultivars that are grown in relatively dry environments in North Dakota are more suitable for use in refrigerated dough formulations.