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Journal articles on the topic 'Wheat protein improvement'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Wang, Shukun, Danyang Meng, Sisi Wang, Zhong Zhang, Ruijin Yang, and Wei Zhao. "Modification of wheat gluten for improvement of binding capacity with keratin in hair." Royal Society Open Science 5, no. 2 (2018): 171216. http://dx.doi.org/10.1098/rsos.171216.

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In this study, enzymatic hydrolysis and cationization with epoxypropyldodecyldimethylammonium chloride of wheat protein, an economic protein complex containing great amount of disulfide bonds, were conducted to improve properties such as solubility and disassociation behaviour for recovery of damaged hair when used in shampoo. The optimal conditions for enzymatic hydrolysis were pH 8.2, 55°C with Alcalase for 60 min. After the selected hydrolysis, the degree of hydrolysis, nitrogen solubility index, foaming capacity index, foam stability index, emulsifying activity index and emulsion stability

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2

Kenzhebayeva, Saule Sagindikovna, Ravily Alybayeva, Saule Atabayeva, et al. "Improvement of spring wheat protein quality and quantity by mutation breeding." Current Opinion in Biotechnology 24 (July 2013): S85. http://dx.doi.org/10.1016/j.copbio.2013.05.247.

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3

Feng, Wenjuan, Sen Ma, and Xiaoxi Wang. "Quality deterioration and improvement of wheat gluten protein in frozen dough." Grain & Oil Science and Technology 3, no. 1 (2020): 29–37. http://dx.doi.org/10.1016/j.gaost.2020.02.001.

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Hofmanová, T., M. Hrušková, and I. Švec. "Evaluation of wheat/non-traditional flour composite." Czech Journal of Food Sciences 32, No. 3 (2014): 288–95. http://dx.doi.org/10.17221/311/2013-cjfs.

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We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high level. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in the range between 21.1 and 26.0%). The highest total dietary fibre was found in lupine composites (7.1 and 9.8%). Hemp samples contained a significant amount of minerals in comparison with the control wheat sample (from 1.16% to 1.98%). According

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5

Voon, Thomas J., and Geoff W. Edwards. "Research Payoff from Quality Improvement: The Case of Protein in Australian Wheat." American Journal of Agricultural Economics 74, no. 3 (1992): 564–72. http://dx.doi.org/10.2307/1242569.

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6

Bekkering, Cody S., Jin Huang, and Li Tian. "Image-Based, Organ-Level Plant Phenotyping for Wheat Improvement." Agronomy 10, no. 9 (2020): 1287. http://dx.doi.org/10.3390/agronomy10091287.

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Wheat was one of the first grain crops domesticated by humans and remains among the major contributors to the global calorie and protein budget. The rapidly expanding world population demands further enhancement of yield and performance of wheat. Phenotypic information has historically been instrumental in wheat breeding for improved traits. In the last two decades, a steadily growing collection of tools and imaging software have given us the ability to quantify shoot, root, and seed traits with progressively increasing accuracy and throughput. This review discusses challenges and advancements

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7

Driever, Steven M., Andrew J. Simkin, Saqer Alotaibi, et al. "Increased SBPase activity improves photosynthesis and grain yield in wheat grown in greenhouse conditions." Philosophical Transactions of the Royal Society B: Biological Sciences 372, no. 1730 (2017): 20160384. http://dx.doi.org/10.1098/rstb.2016.0384.

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To meet the growing demand for food, substantial improvements in yields are needed. This is particularly the case for wheat, where global yield has stagnated in recent years. Increasing photosynthesis has been identified as a primary target to achieve yield improvements. To increase leaf photosynthesis in wheat, the level of the Calvin–Benson cycle enzyme sedoheptulose-1,7-biphosphatase (SBPase) has been increased through transformation and expression of a Brachypodium distachyon SBPase gene construct. Transgenic lines with increased SBPase protein levels and activity were grown under greenhou

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Melnik, A. F., and B. S. Kondrashin. "Biological technologies are the factors of winter wheat productivity improvement." Grain Economy of Russia, no. 5 (November 9, 2018): 3–6. http://dx.doi.org/10.31367/2079-8725-2018-59-5-3-6.

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The studies were conducted in 2012–2014 in OOO “Znamenskoe” in the Znamensky district of the Orlov region in order to determine the influence of forecrops on winter wheat productivity. Field trials have shown that the forecrops have a great effect on soil moisture. The use of weedfree fallow and oil radish as green manure crop provides 1.3–3% soil moisture increase in the 0–10 cm layer before winter wheat sowing compared with annual grasses. Sown in bare fallow, winter wheat infestation was on 17.6–18.8% less in the tillering phase compared with the use of oil radish oil as green manure crop a

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9

Wang, Ruomei, Jisu Wu, Xiong Deng, Dongmiao Liu, and Yueming Yan. "Drought-responsive protein identification in developing grains of a wheat–Haynaldia villosa 6VS/6AL translocation line." Crop and Pasture Science 69, no. 12 (2018): 1182. http://dx.doi.org/10.1071/cp18303.

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Drought is a widespread abiotic stress that has a detrimental effect on both yield and quality of wheat. Discovery and utilisation of drought-resistant gene resources from wheat-related species may help to mitigate effects of drought and decrease yield loss. In this study, we used a comparative proteome approach to identify potential drought-resistance proteins from a wheat (Triticum aestivum L.)–Haynaldia villosa (L.) Schur 6VS/6AL translocation line. Drought experiments showed that introgression of the H. villosa 6VS chromosome short arm into common wheat cultivar Yangmai 5 through 6VS/6AL t

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10

Clarke, J. M., F. R. Clarke, and C. J. Pozniak. "Forty-six years of genetic improvement in Canadian durum wheat cultivars." Canadian Journal of Plant Science 90, no. 6 (2010): 791–801. http://dx.doi.org/10.4141/cjps10091.

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The first durum wheat [Triticum turgidum L. ssp. durum (Desf.) Husn.] cultivar developed in Canada was Stewart 63, registered in 1963. The objective of this paper is to document genetic progress in Canadian durum cultivars since that time. The genetic potential for grain yield in the main durum production area increased by about 0.7% per year and shows no sign of tapering off. This genetic potential has been captured in commercial farm yields, which increased by 1.5% per year during the same period. Grain protein concentration tended to increase slightly over the same time period because of th

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11

Coda, Rossana, Jutta Varis, Michela Verni, Carlo G. Rizzello, and Kati Katina. "Improvement of the protein quality of wheat bread through faba bean sourdough addition." LWT - Food Science and Technology 82 (September 2017): 296–302. http://dx.doi.org/10.1016/j.lwt.2017.04.062.

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12

Zlatska, A. V. "Grain Protein Content in Wheat: Genetics of the Character and Some Predictions for Its Improvement in Common Wheat." Russian Journal of Genetics 41, no. 8 (2005): 823–34. http://dx.doi.org/10.1007/s11177-005-0167-9.

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13

Prasetyo, Totok, Ferry Ardhianto, Mayang Pawitra, and Siswo Sumardiono. "Improvement the Chemical Properties of Cassava Through Microbial Fermentation Using Rhizopus Oligosporus." MATEC Web of Conferences 156 (2018): 01025. http://dx.doi.org/10.1051/matecconf/201815601025.

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Indonesia is the world’s largest importer of wheat. Because of high wheat imported, Indonesia’s researchers has seek an alternative to wheat-based local materials that having equivalent physicochemical properties. Potential alternative replacement of wheat flour is cassava. Cassava can be modified its rheology and physicochemical properties in order to be wheat equivalents. Cyanide contained in the cassava flour cannot be removed immediately by physical treatment. Several efforts have been made, such as soaking with saline solution, the addition of citric acid, and heating, showed a reduction

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14

Heo, Hwayoung, and Jamie Sherman. "Identification of QTL for Grain Protein Content and Grain Hardness from Winter Wheat for Genetic Improvement of Spring Wheat." Plant Breeding and Biotechnology 1, no. 4 (2013): 347–53. http://dx.doi.org/10.9787/pbb.2013.1.4.347.

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15

Hirose, Rieko, Chiaki Arai, Mikiko Tozaki, et al. "Quality Improvement Study on Wheat Flour and Rice Flour Blended Bread with the Addition of Acid-soluble Wheat Protein." Nippon Shokuhin Kagaku Kogaku Kaishi 68, no. 4 (2021): 171–80. http://dx.doi.org/10.3136/nskkk.68.171.

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16

Clarke, F. R., J. M. Clarke, C. J. Pozniak, R. E. Knox, and T. N. McCaig. "Protein concentration inheritance and selection in durum wheat." Canadian Journal of Plant Science 89, no. 4 (2009): 601–12. http://dx.doi.org/10.4141/cjps08191.

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Grain protein concentration is important in the determination of the value of durum wheat (Triticum turgidum L. var. durum) for pasta manufacture. This study was undertaken to investigate the heritability and inheritance of protein concentration in seven genetically diverse durum populations, and to determine if the precision of this information could be improved by adjustment for micro-environmental trends. Grain protein and grain yield were measured at multiple locations and years. The Papadakis method was used to adjust for environmental trends in these replicated trials, and the moving mea

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17

Vishwakarma, Manish K., B. Arun, V. K. Mishra, P. S. Yadav, H. Kumar, and Arun K. Joshi. "Marker-assisted improvement of grain protein content and grain weight in Indian bread wheat." Euphytica 208, no. 2 (2015): 313–21. http://dx.doi.org/10.1007/s10681-015-1598-6.

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18

Huertas-García, Ana B., Laura Castellano, Carlos Guzmán, and Juan B. Alvarez. "Potential Use of Wild Einkorn Wheat for Wheat Grain Quality Improvement: Evaluation and Characterization of Glu-1, Wx and Ha Loci." Agronomy 11, no. 5 (2021): 816. http://dx.doi.org/10.3390/agronomy11050816.

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Wild einkorn (Triticum monococcum L. ssp. aegilopoides (Link) Thell.) is a diploid wheat species from the Near East that has been classified as an ancestor of the first cultivated wheat (einkorn; T. monococcum L. ssp. monococcum). Its genome (Am), although it is not the donor of the A genome in polyploid wheat, shows high similarity to the Au genome. An important characteristic for wheat improvement is grain quality, which is associated with three components of the wheat grain: endosperm storage proteins (gluten properties), starch synthases (starch characteristics) and puroindolines (grain ha

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19

Senkoylu, N., H. Akyurek, and Samli HE. "Implications of b-glucanase and pentosanase enzymes in low-energy low-protein barley and wheat based broiler diets." Czech Journal of Animal Science 49, No. 3 (2011): 108–14. http://dx.doi.org/10.17221/4287-cjas.

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This study was conducted to test the effects of a commercial enzyme (with beta-glucanase and pentosanase activities) supplemented into low-protein low-energy barley and wheat based broiler diets on broiler performance. The enzyme was added at 500 g/ton into broiler grower and finisher diets consisting of mainly wheat at 76%, 85% or barley 67%, 75%, respectively. Four dietary treatments were wheat, wheat + enzyme, barley, barley + enzyme. Each treatment had six replications. This experiment was planned according to a completely randomised design by placing ten 14-day-old mixed male and female c

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20

Wang, Wanqing, Ke Wang, Xi Chen, et al. "Molecular characterization and phylogenetic analysis of one Omega-gliadin gene from Aegilops speltoidesl." Genetika 50, no. 2 (2018): 503–17. http://dx.doi.org/10.2298/gensr1802503w.

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Gliadins, as the major components of wheat storage proteins, determine the extensibility properties of dough and have important effects on flour processing quality. Wheat related species carries potential storage protein gene resources for quality improvement. In this study, we isolated and characterized the first complete ?-gliadin gene Omega-AS from Aegilops speltoides L. (2n = 2x = 14, SS) by allelic-specific PCR and investigated its phylogenetic relationships among Triticum and Aegilopsspecies. Molecular structure showed that Omega-AS gene consisted of 1122 bp encoding 373 amino acid resid

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21

Su, Yarui, Pingan Liao, Danyang Song, et al. "Application of Aegilops tauschii–Triticum aestivum recombinant inbred lines for grain protein content quantitative trait loci detection and wheat improvement." Canadian Journal of Plant Science 100, no. 4 (2020): 425–34. http://dx.doi.org/10.1139/cjps-2019-0225.

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Grain protein content (GPC) is an important nutritional quality trait of wheat. Aegilops tauschii Coss. is a progenitor of common wheat and has been shown to have high GPC. The objective of this study was to identify quantitative trait loci (QTL) for GPC using A. tauschii–Triticum aestivum L. recombinant lines. An advanced BC2F6 population (112 lines) containing A. tauschii segments was developed using synthetic octaploid wheat (hexaploid wheat Zhoumai 18 × A. tauschii T093), which displayed significant phenotype variances. Two quality traits, GPC and wet gluten, and four yield-related traits,

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22

Jenner, CF, TD Ugalde, and D. Aspinall. "The Physiology of Starch and Protein Deposition in the Endosperm of Wheat." Functional Plant Biology 18, no. 3 (1991): 211. http://dx.doi.org/10.1071/pp9910211.

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Yield and protein percentage are key issues in the production and marketing of wheat. Yield is a measure of the activity of processes contributing to deposition of starch in the grain, and protein percentage, while not independent of yield, reflects processes in nitrogen metabolism. This paper considers starch and protein deposition in the endosperm of wheat from a physiological point of view and, in particular, explores the extent to which deposition of starch or protein can be manipulated and increased independently of the other product. Rate and duration of both starch and protein depositio

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23

Laleg, Karima, Jérôme Salles, Alexandre Berry, et al. "Nutritional evaluation of mixed wheat–faba bean pasta in growing rats: impact of protein source and drying temperature on protein digestibility and retention." British Journal of Nutrition 121, no. 5 (2019): 496–507. http://dx.doi.org/10.1017/s0007114518003586.

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AbstractThis study aimed to evaluate the nutritional value of pasta enriched with legume or wheat gluten proteins and dried at varying temperature. A total of four isonitrogenous experimental diets were produced using gluten powder/wheat semolina (6/94, g/g) pasta and faba bean flour/wheat semolina (35/65, g/g) pasta dried at either 55°C (GLT and FLT, respectively) or 90°C (FVHT and GVHT, respectively). Experimental diets were fed to ten 1-month-old Wistar rats (body weight=176 (sem 15) g) for 21 d. Growth and nutritional, metabolic and inflammatory markers were measured and compared with an i

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24

O'Brien, L., and JA Ronalds. "The effect on yield distribution of early generation selection for quality." Australian Journal of Agricultural Research 37, no. 3 (1986): 211. http://dx.doi.org/10.1071/ar9860211.

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In simulation of a wheat-breeding situation, random F3 lines derived from seven wheat crosses were quality tested, and decisions to retain or discard them were made on the individual test results for flourmilling extraction, flour protein content and four separate measures of protein quality. Decisions were also made using regimes of tests that selected entries for high flour extraction and their balance of grain hardness, protein content and quality optimum for different wheat end-uses (bread, cakes, pastries, etc.). In the F4 generation all entries were grown in replicated yield trials. The

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Wang, Yajing, Xinying Zhang, Guirong Huang, et al. "iTRAQ-Based Quantitative Analysis of Responsive Proteins Under PEG-Induced Drought Stress in Wheat Leaves." International Journal of Molecular Sciences 20, no. 11 (2019): 2621. http://dx.doi.org/10.3390/ijms20112621.

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Drought is an important abiotic stress that seriously restricts crop productivity. An understanding of drought tolerance mechanisms offers guidance for cultivar improvement. In order to understand how a well-known wheat genotype Jinmai 47 responds to drought, we adopted the iTRAQ and LC/MS approaches and conducted proteomics analysis of leaves after exposure to 20% of polyethylene glycol-6000 (PEG)-induced stress for 4 days. The study identified 176 differentially expressed proteins (DEPs), with 65 (36.5%) of them being up-regulated, and 111 (63.5%) down-regulated. DEPs, located in cellular me

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Jin, Hua Li, Jin Shui Wang, and Ke Bian. "Characteristics of Enzymatic Hydrolysis of the Wheat Gluten Proteins Treated by Ultrasound Wave." Advanced Materials Research 343-344 (September 2011): 1015–22. http://dx.doi.org/10.4028/www.scientific.net/amr.343-344.1015.

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Effects of sonication at 150W and 300W power output on hydrolysis of wheat gluten using two proteinases (Protamex and papain) were evaluated in the present study. Sonication resulted in the increase in amounts of free sulphydryl (SH) of wheat gluten. Significant (P < 0.05) increase in SH contents at 300W power output was found compared with the control and those samples sonicated at 150W power output. Degree of hydrolysis (DH) and protein recovery (PR) of the wheat gluten hydrolysates increased with sonication time and power output. Significant (P < 0.05) increase in DH and PR of the whe

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27

Nass, H. G., C. D. Caldwell, D. F. Walker, M. Price, and J. B. Sanderson. "A protocol for spring milling wheat production in the Maritimes." Canadian Journal of Plant Science 83, no. 4 (2003): 715–23. http://dx.doi.org/10.4141/p02-125.

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Maritime cereal producers have had difficulty in producing spring milling wheat (Triticum aestivum L.) crops of 13.5% grain protein with consistency. A 3-yr study was conducted from 1999 to 2001 to develop a nitrogen management protocol to produce spring milling wheat with 13.5% grain protein. Experiments were conducted at three locations: Harrington, Prince Edward Island; Hartland, New Brunswick; and Truro, Nova Scotia. Ten split nitrogen treatments were applied to four spring milling wheat cultivars, AC Walton, Glenlea, Grandin and SS Maestro. Generally, any split nitrogen application of 75

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28

ZHANG, J., S. KHAN, M. SUN, et al. "COORDINATED IMPROVEMENT OF GRAIN YIELD AND PROTEIN CONTENT IN DRYLAND WHEAT BY SUBSOILING AND OPTIMUM PLANTING DENSITY." Applied Ecology and Environmental Research 16, no. 6 (2018): 7847–66. http://dx.doi.org/10.15666/aeer/1606_78477866.

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29

Mikulíková, D. "The effect of friabilin on wheat grain hardness: a review." Czech Journal of Genetics and Plant Breeding 43, No. 2 (2008): 35–43. http://dx.doi.org/10.17221/1911-cjgpb.

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A wheat marketing system established the primary classification of hexaploid wheat based on the endosperm texture, i.e. hardness or softness of the grain. Hardness affects a range of characters including the milling (tempering, milling yield, flour particle size, shape and density of flour particles), baking and end-use properties. Wheat grain hardness is largely controlled by genetic factors but it can also be affected by the environmental and other factors. The endosperm texture is primarily associated with the <i>Hardness</i> (<i>Ha</i>) locus on the short arm of chr

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30

Yang, Fangping, Jindong Liu, Ying Guo, et al. "Genome-Wide Association Mapping of Adult-Plant Resistance to Stripe Rust in Common Wheat (Triticum aestivum)." Plant Disease 104, no. 8 (2020): 2174–80. http://dx.doi.org/10.1094/pdis-10-19-2116-re.

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Stripe rust, caused by Puccinia striiformis f. sp. tritici, is a globally devastating disease of common wheat (Triticum aestivum L.), resulting in substantial economic losses. To identify effective resistance genes, a genome-wide association study was conducted on 120 common wheat lines from different wheat-growing regions of China using the wheat 90K iSelect SNP array. Seventeen loci were identified, explaining 9.5 to 21.8% of the phenotypic variation. Most of these genes were detected in the A (seven) and B (seven) genomes, with only three in the D genome. Among them, 11 loci were colocated

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31

Kiyat, Warsono El, Alvin Christopher, Angelina Rianti, and Rizfi F. Pari. "Application of Transglutaminase in Developing Cassava-based Wet Noodle for Quality and Shelf Life Improvement: A Review." Recent Patents on Food, Nutrition & Agriculture 11, no. 3 (2020): 229–34. http://dx.doi.org/10.2174/2212798411666200124105614.

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Characteristic of cassava flour is relatively similar to wheat flour. Cassava flour has the potential to substitute 70-80% of wheat flour as the main ingredient for wet noodle production. Unfortunately, cassava flour has no gluten and lower protein content than wheat flour, which is important for the characteristic of a wet noodle. Therefore, transglutaminase (MTGase) is often applied in non-gluten products to improve its texture. This enzyme catalyzes the reaction between lysine and glutamine to form isopeptide cross-links. Moreover, the addition of MTGase to cassava-based wet noodle improves

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32

Aseeva, T. A., K. V. Zenkina, I. V. Lomakina, and Z. S. Ruban. "THE NEW SPRING SOFT WHEAT VARIETY ‘ANFEYA’." Grain Economy of Russia, no. 4 (September 5, 2019): 61–65. http://dx.doi.org/10.31367/2079-8725-2019-64-4-61-65.

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The improvement of high-quality grain production remains the most important task for the entire agricultural sector of Russia, including the Far Eastern region. Productivity and grain quality improvement can be achieved by various technical and organizational methods and the correct selection of varieties that are most adapted to environmental conditions. The purpose of the study is to develop a new spring soft wheat variety with high indicators of productivity and grain quality, resistant to unfavorable biotic and abiotic environmental factors and adapted to the conditions of the Far Eastern

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Lewisl, M., B. G. Lowmanl, and M. Ford. "Ammonia treated whole barley and wheat for beef cattle." Proceedings of the British Society of Animal Production (1972) 1994 (March 1994): 71. http://dx.doi.org/10.1017/s0308229600026180.

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Barley and wheat require processing for feeding to cattle otherwise large amounts of whole grain pass through the animals undigested. Processing methods can be mechanical, such as rolling or grinding, or chemical, such as sodium hydroxide treatment - a method which is in common use on dairy farms in the UK. Although ammonia treatment of cereal straws is widely practiced on farms - where it results in an improvement in straw digestibility, voluntary intake and crude protein content, the use of ammonia for treating cereal grains has not been investigated in the UK. Ammonia treatment of moist gra

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Cicero, Arrigo, Federica Fogacci, Maddalena Veronesi, et al. "Short-Term Hemodynamic Effects of Modern Wheat Products Substitution in Diet with Ancient Wheat Products: A Cross-Over, Randomized Clinical Trial." Nutrients 10, no. 11 (2018): 1666. http://dx.doi.org/10.3390/nu10111666.

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Recent evidence suggests that bioactive compounds isolated from cereals and legumes could exert some metabolic and vascular effects in humans. Due to the recent identification of a non-specific lipid transfer protein (nsLTP2) in wheat with antioxidant and anti-inflammatory activity, we aimed to comparatively test the hemodynamic and metabolic effects of ancient wheat foodstuffs (made of organic KAMUT® khorasan wheat) or modern wheat ones, made of a mixture of organic modern commercial durum (T. durum) varieties and soft wheat (T. aestivum), with different nsLTP2 content. Thus, we carried out a

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Rebouh, Nazih Yacer, Morad Latati, Peter Polityko, et al. "Improvement of Weeds Management System and Fertilisers Application in Winter Wheat (Triticum aestivum L.) Cultivation Technologies." Agriculture (Pol'nohospodárstvo) 67, no. 2 (2021): 76–86. http://dx.doi.org/10.2478/agri-2021-0007.

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Abstract Wheat production plays a central role in the Russian agricultural system and significant land area is dedicated to this strategic crop. However, the wheat enterprise is highly constrained by weed interference which cause serious yield losses hence minimizing production income. The main objective of the study was to assess the efficacy of three various cultivation technologies as basic, intensive, and highly intensive systems on wheat biological efficiency. Three weed species Echinochloa crus-galli, Stellaria media, and Viola arvensis, and three winter wheat (Triticum aestivum L.) vari

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Ma, Junjie, Yonggui Xiao, Lingling Hou, and Yong He. "Combining Protein Content and Grain Yield by Genetic Dissection in Bread Wheat under Low-Input Management." Foods 10, no. 5 (2021): 1058. http://dx.doi.org/10.3390/foods10051058.

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The simultaneous improvement of protein content (PC) and grain yield (GY) in bread wheat (Triticum aestivum L.) under low-input management enables the development of resource-use efficient varieties that combine high grain yield potential with desirable end-use quality. However, the complex mechanisms of genotype, management, and growing season, and the negative correlation between PC and GY complicate the simultaneous improvement of PC and GY under low-input management. To identify favorable genotypes for PC and GY under low-input management, this study used 209 wheat varieties, including str

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Shimamura, Chisa, Ryoko Ohno, Chiharu Nakamura, and Shigeo Takumi. "Improvement of freezing tolerance in tobacco plants expressing a cold-responsive and chloroplast-targeting protein WCOR15 of wheat." Journal of Plant Physiology 163, no. 2 (2006): 213–19. http://dx.doi.org/10.1016/j.jplph.2005.06.008.

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38

Rapp, M., V. Lein, F. Lacoudre, et al. "Simultaneous improvement of grain yield and protein content in durum wheat by different phenotypic indices and genomic selection." Theoretical and Applied Genetics 131, no. 6 (2018): 1315–29. http://dx.doi.org/10.1007/s00122-018-3080-z.

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Näsi, Matti, Kirsi Partanen, and Pasi Laurinen. "Effects of expanding on the nutritive value of wheat bran in pig diets." Agricultural and Food Science 5, no. 4 (1996): 413–19. http://dx.doi.org/10.23986/afsci.72753.

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Nutrient digestibility and protein utilization responses in pigs to the expanding process of wheat bran were evaluated. The digestibility and nitrogen balance study was conducted with nine finishing barrows (live weight of 75-93 kg) using a two-period reversal design with a 2 x 2 factorial arrangement of treatments. Wheat bran, untreated or expanded with a Kahl expander at a temperature of 105- 110°C, was included at two levels of 150 or 300 g kg-1 in barley-based diet supplemented with minerals and vitamins and fortified with lysine. The level of wheat bran in the diet had a diminishing effec

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Tang, Xiaozhi, and Junfei Liu. "A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality." Journal of Food Quality 2017 (2017): 1–10. http://dx.doi.org/10.1155/2017/2618020.

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The development of wheat-based foods that are enriched with proteins is increasingly popular. The purpose of this study was to compare the effects of partial replacement of wheat flour with whey and soy proteins (0–30%) on the rheological properties of dough and cookie-making quality. The incorporation of whey protein (WP) diluted the concentration of gluten, leading to an increase in dough development time (MDT) and breakdown torque and a decrease in stability time (MST) and minimum torque (MMT). The gelation of WP during the heat treatment increased dough peak torque (MPT), G′, and G′′. As a

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Nimbal, Somvir, R. K. Behl, and A. K. Chhabra. "RAPD analysis for genetic polymorphism in bread wheat (Triticum aestivum L. Em Thell) genotypes varying for grain protein content." South Pacific Journal of Natural and Applied Sciences 27, no. 1 (2009): 49. http://dx.doi.org/10.1071/sp09009.

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Genetic polymorphism was investigated among nine spring wheat genotypes, differing in grain protein content, including C-306M10 (mutant of drought tolerant variety C306), DI 8, DI 9, DI 16, DI 20, DI 716, DI 717, DI 728 (near isogenic lines) and HGPC (from Wheat x Rye crosses) using 55 RAPD primers. Out of 55 primers used, only 36 amplified and generated 2(OPG08, OPD05) and 12 (OPD02) bands. A total of 342 amplified products were observed, of which 168 were polymorphic (49.12%) while 174 were monomorphic. The primer OPC-05 and OPC-07 revealed 92.86% and 80.00% polymorphism, respectively and th

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Fagundes, G. A., M. Rocha, and M. M. Salas-Mellado. "Improvement of protein content and effect on technological properties of wheat bread with the addition by cobia (Rachycentron canadum)." Food Research 2, no. 3 (2018): 221–27. http://dx.doi.org/10.26656/fr.2017.2(3).275.

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MAN, Simona, Adriana PĂUCEAN, Sevastiţa MUSTE, et al. "Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 74, no. 2 (2017): 95. http://dx.doi.org/10.15835/buasvmcn-fst:0018.

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The effect of sunflower seed flour supplementation on the quality characteristics of wheat flour cracker biscuits was studied. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 15%, 25%, and 35%) of sunflower seed flour, were used. The cracker biscuits with sunflower seed flour and the control samples were subjected to physico-chemical and organoleptic analyses. The cracker biscuits, prepared with sunflower seed flour up to a 35% level of supplementation in wheat flour, were found to be acceptable with respect to all sensory attri

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Farzana, Tasnim, Jannatun Fatema, Fahiza Bisrat Hossain, Sadia Afrin, and Shaikh Shahinur Rahman. "Quality Improvement of Cakes with Buckwheat Flour, and its Comparison with Local Branded Cakes." Current Research in Nutrition and Food Science Journal 9, no. 2 (2021): 570–77. http://dx.doi.org/10.12944/crnfsj.9.2.20.

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Buckwheat is one of the potential food ingredients for the functional food industry. A growing trend for consumer demand highlights the need for the development of composite flour-based bakery products like cookies and cakes. The aim of this study was to analysis the nutrient composition, and microbiological safety examination of buckwheat fortified cakes (BFC), as well as comparative evaluation with locally available branded cakes (LBC). BFC was prepared with the incorporation of 10, 20, 30, and 40% buckwheat flour in wheat flour to measure the quality and acceptability of cakes. As the conce

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Walkowiak, Sean, Liangliang Gao, Cecile Monat, et al. "Multiple wheat genomes reveal global variation in modern breeding." Nature 588, no. 7837 (2020): 277–83. http://dx.doi.org/10.1038/s41586-020-2961-x.

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AbstractAdvances in genomics have expedited the improvement of several agriculturally important crops but similar efforts in wheat (Triticum spp.) have been more challenging. This is largely owing to the size and complexity of the wheat genome1, and the lack of genome-assembly data for multiple wheat lines2,3. Here we generated ten chromosome pseudomolecule and five scaffold assemblies of hexaploid wheat to explore the genomic diversity among wheat lines from global breeding programs. Comparative analysis revealed extensive structural rearrangements, introgressions from wild relatives and diff

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Xiong, Hongchun, Chunyun Zhou, Huijun Guo та ін. "Transcriptome sequencing reveals hotspot mutation regions and dwarfing mechanisms in wheat mutants induced by γ-ray irradiation and EMS". Journal of Radiation Research 61, № 1 (2019): 44–57. http://dx.doi.org/10.1093/jrr/rrz075.

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ABSTRACT Induced mutation is an important approach for creating novel plant germplasms. The introduction of dwarf or semi-dwarf genes into wheat has led to great advancements in yield improvement. In this study, four elite dwarf wheat mutants, named dm1–dm4, induced from γ-ray irradiation or ethyl methanesulfonate (EMS) mutagenesis, were used to identify transcriptome variations and dwarfing mechanisms. The results showed that the hotspot regions of mutations distributed on the chromosomes were consistent among the four mutant lines and these regions were mainly located around the 50, 360 and

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Nawaz, Haq, Muhammad Aslam Shad, Rabia Mehmood, Tanzila Rehman, and Hira Munir. "Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends." International Journal of Food and Allied Sciences 1, no. 2 (2015): 67. http://dx.doi.org/10.21620/ijfaas.2015267-73.

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<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility inde

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Nawaz, Haq, Muhammad Aslam Shad, Rabia Mehmood, Tanzila Rehman, and Hira Munir. "Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends." International Journal of Food and Allied Sciences 1, no. 2 (2015): 67. http://dx.doi.org/10.21620/ijfaas.v1i2.12.

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<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility inde

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Svidlo, Karуna, Anna Sobko, Lyudmyla Karpenko, and Tatiana Gavrish. "Improvement of the technology of shortcrust baked semi-finished product on the basis of model functional compositions." Eastern-European Journal of Enterprise Technologies 2, no. 11 (110) (2021): 61–67. http://dx.doi.org/10.15587/1729-4061.2021.230328.

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The effect of whey protein concentrate obtained by ultrafiltration (WPC-UV), micronized flour from grain ECO products and amaranth seed fiber (ASF) on the processes of structure formation of shortcrust dough was investigated. The quality indicators of finished flour confectionery products from shortcrust pastry based on model functional compositions (MFC) have been determined. It has been established that the introduction of ASF and WPCUV into the model functional compositions leads to an increase in the elasticity of the prototypes and to an increase in the resistance of the dough to mechanic

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Liu, Hao, Ying Yang, and Linsheng Zhang. "Zinc Finger-Homeodomain Transcriptional Factors (ZF-HDs) in Wheat (Triticum aestivum L.): Identification, Evolution, Expression Analysis and Response to Abiotic Stresses." Plants 10, no. 3 (2021): 593. http://dx.doi.org/10.3390/plants10030593.

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Zinc finger-homeodomain transcriptional factors (ZF-HDs), a kind of plant-specific transcription factor, play important roles in plant growth, development and various stress responses. In this study, the genome-wide analysis of the ZF-HD gene family was performed in wheat. A total of 37 TaZF-HD genes were identified in T. aestivum and classified into six groups. The results of a synteny analysis showed that gene replication events contributed to the expansion of the TaZF-HD gene family. The TaZF-HD paralogous gene pairs with similar chromosomal locations in different subgenomes had similar exp

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