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https://www.readbyqxmd.com/read/28798752/qtl-analysis-and-nested-association-mapping-for-adult-plant-resistance-to-powdery-mildew-in-two-bread-wheat-populations
#1
Yan Ren, Weixiu Hou, Caixia Lan, Bhoja R Basnet, Ravi P Singh, Wei Zhu, Xiyong Cheng, Dangqun Cui, Feng Chen
CIMMYT wheat (Triticum aestivum L.) lines Francolin#1 and Quaiu#3 displayed effective and stable adult plant resistance (APR) to Chinese Blumeria graminis f. sp. tritici isolates in the field. To elucidate their genetic basis of resistance, two recombinant inbred line (RIL) populations of their crosses with Avocet, the susceptible parent, were phenotyped in Zhengzhou and Shangqiu in the 2014-2015 and 2015-2016 cropping seasons. These populations were also genotyped with SSR (simple sequence repeat markers) and DArT (diversity arrays technology) markers...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28796381/fortification-of-wheat-bread-with-agroindustry-by-products-statistical-methods-for-sensory-preference-evaluation-and-correlation-with-color-and-crumb-structure
#2
Z E Martins, O Pinho, I M P L V O Ferreira
The use of agroindustry by-products (BP) for fortification of wheat bread can be an alternative to waste disposal because BP are appealing sources of dietary fiber. Moreover, it may also contribute to indirect income generation. In this study, sensory, color, and crumb structure properties of breads fortified with fiber rich fraction recovered from four types of agroindustry BP were tested, namely orange (OE), pomegranate (PE), elderberry (EE), and spent yeast (YE). Statistical models for sensory preference evaluation and correlation with color and crumb structure were developed...
August 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28794212/addition-of-rye-bran-and-pea-fiber-to-pork-meatballs-enhances-subjective-satiety-in-healthy-men-but-does-not-change-glycemic-or-hormonal-responses-a-randomized-crossover-meal-test-study
#3
Ursula Kehlet, Josephine Kofod, Jens J Holst, Christian Ritz, Margit D Aaslyng, Anne Raben
Background: The development of high-protein, fiber-rich foods targeting appetite control could be an efficient tool in obesity prevention.Objectives: We investigated whether ad libitum energy intake (EI), appetite, and metabolic markers in a meal context were affected by 1) fiber addition (rye bran and pea fiber) to pork meatballs, 2) the food matrix of the fiber (fiber meatballs compared with fiber bread), or 3) the protein source (animal compared with vegetable protein patties).Methods: In a crossover design, 40 healthy men [mean ± SD: body mass index (BMI; in kg/m(2)), 22...
August 9, 2017: Journal of Nutrition
https://www.readbyqxmd.com/read/28793327/qtl-mapping-for-nine-drought-responsive-agronomic-traits-in-bread-wheat-under-irrigated-and-rain-fed-environments
#4
Vijay Gahlaut, Vandana Jaiswal, Bhudeva S Tyagi, Gyanendra Singh, Sindhu Sareen, Harindra S Balyan, Pushpendra Kumar Gupta
In bread wheat, QTL interval mapping was conducted for nine important drought responsive agronomic traits. For this purpose, a doubled haploid (DH) mapping population derived from Kukri/Excalibur was grown over three years at four separate locations in India, both under irrigated and rain-fed environments. Single locus analysis using composite interval mapping (CIM) allowed detection of 98 QTL, which included 66 QTL for nine individual agronomic traits and 32 QTL, which affected drought sensitivity index (DSI) for the same nine traits...
2017: PloS One
https://www.readbyqxmd.com/read/28791630/survey-of-moniliformin-in-wheat-and-corn-based-products-using-a-straightforward-analytical-method
#5
Marta Herrera, Ruud van Dam, Martien Spanjer, Joyce de Stoppelaar, Hans Mol, Monique de Nijs, Patricia López
A straightforward analytical method was developed and validated to determine the mycotoxin moniliformin in cereal-based foods. Moniliformin is extracted with water and quantified with liquid chromatography tandem mass spectrometry, and its presence confirmed with liquid chromatography-Orbitrap-high-resolution mass spectrometry. The method was validated for flour, bread, pasta and maize samples in terms of linearity, matrix effect, recovery, repeatability and limit of quantification. Quantification was conducted by matrix-matched calibration...
August 8, 2017: Mycotoxin Research
https://www.readbyqxmd.com/read/28790462/itraq-and-virus-induced-gene-silencing-revealed-three-proteins-involved-in-cold-response-in-bread-wheat
#6
Ning Zhang, Lingran Zhang, Lei Zhao, Yan Ren, Dangqun Cui, Jianhui Chen, Yongyan Wang, Pengbo Yu, Feng Chen
By comparing the differentially accumulated proteins from the derivatives (UC 1110 × PI 610750) in the F10 recombinant inbred line population which differed in cold-tolerance, altogether 223 proteins with significantly altered abundance were identified. The comparison of 10 cold-sensitive descendant lines with 10 cold-tolerant descendant lines identified 140 proteins that showed decreased protein abundance, such as the components of the photosynthesis apparatus and cell-wall metabolism. The identified proteins were classified into the following main groups: protein metabolism, stress/defense, carbohydrate metabolism, lipid metabolism, sulfur metabolism, nitrogen metabolism, RNA metabolism, energy production, cell-wall metabolism, membrane and transportation, and signal transduction...
August 8, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28771539/state-of-the-t-art-analytical-approaches-in-the-investigation-of-components-and-production-traits-of-archaeological-bread-like-objects-applied-to-two-finds-from-the-neolithic-lakeshore-settlement-parkhaus-op%C3%A3-ra-z%C3%A3-rich-switzerland
#7
Andreas G Heiss, Ferran Antolín, Niels Bleicher, Christian Harb, Stefanie Jacomet, Marlu Kühn, Elena Marinova, Hans-Peter Stika, Soultana Maria Valamoti
The site of Parkhaus Opéra is located on the north-eastern shore of Lake Zürich (Switzerland) and was documented during a rescue excavation in 2010 and 2011 by the Office for Urbanism, City of Zürich. Two charred bread-like objects were found in late Neolithic Layer 13 of the pile-dwelling, and are investigated using a novel set of analyses for cereal-based foodstuffs. Tissue remains of barley and wheat were identified, as well as a schizocarp of celery (cf. Apium graveolens), providing the first evidence for the use of bread condiments in the Neolithic...
2017: PloS One
https://www.readbyqxmd.com/read/28763982/microbial-cell-free-extracts-affect-the-biochemical-characteristics-and-sensorial-quality-of-sourdough-bread
#8
Noemi Cavallo, Maria De Angelis, Maria Calasso, Maurizio Quinto, Annalisa Mentana, Fabio Minervini, Stefan Cappelle, Marco Gobbetti
This study aimed to improve the sensorial quality of sourdough wheat bread by the addition of cell-free enzyme extracts (CFEs) from Lactobacillus sanfranciscensis (SF), Hafnia alvei (HF) and Debaryomyces hansenii (DH). CFEs were suitable sources of peptidases, glutamate dehydrogenase and cystathionine γ-lyase. The concentration of free amino acids (FAA) in the sourdoughs containing CFEs was higher than the control sourdough, produced without addition of CFEs. The community-level catabolic profiles showed that the highest number of carbohydrates, polymers and carboxylic acids were consumed in the SF sourdough...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28763975/corrigendum-to-identification-of-bitter-compounds-in-whole-wheat-bread-crumb-food-chem-203-2016-8-15
#9
Qing Bin, Devin G Peterson
No abstract text is available yet for this article.
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28760136/development-of-a-high-density-linkage-map-and-mapping-of-the-three-pistil-gene-pis1-in-wheat-using-gbs-markers
#10
Zaijun Yang, Zhenyong Chen, Zhengsong Peng, Yan Yu, Mingli Liao, Shuhong Wei
BACKGROUND: The wheat mutant line three-pistil (TP) exhibits three pistils per floret. As TP normally has two or three seeds in each of the florets on the same spike, there is the possibility of increasing the number of grains per spike. Therefore, TP is a highly valuable mutant for breeding and for the study of floral development in wheat. To map the three-pistil gene (Pis1), genotyping-by-sequencing single-nucleotide polymorphism (GBS-SNP) data from an F2 mapping population (CM28 × CM28TP) was used to construct a genetic map that is of significant value...
July 31, 2017: BMC Genomics
https://www.readbyqxmd.com/read/28753727/enrichment-of-bread-with-nutraceutical-rich-mushrooms-impact-of-auricularia-auricula-mushroom-flour-upon-quality-attributes-of-wheat-dough-and-bread
#11
Biao Yuan, Liyan Zhao, Wenjian Yang, David Julian McClements, Qiuhui Hu
Edible mushrooms contain a variety of bioactive molecules that may enhance human health and wellbeing. Consequently, there is increasing interest in fortifying functional foods with these nutraceutical-rich substances. However, incorporation of mushroom-based ingredients into foods should not adversely affect the quality attributes of the final product. In this study, the impact of incorporating powdered Auricularia auricula, a widely consumed edible mushroom, into bread products was examined. The rheological and structural properties of wheat dough and bread supplemented with 0% to 10% (w/w) A...
July 28, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28742823/genome-wide-identification-and-analysis-of-the-mads-box-gene-family-in-bread-wheat-triticum-aestivum-l
#12
Jian Ma, Yujie Yang, Wei Luo, Congcong Yang, Puyang Ding, Yaxi Liu, Linyi Qiao, Zhijian Chang, Hongwei Geng, Penghao Wang, Qiantao Jiang, Jirui Wang, Guoyue Chen, Yuming Wei, Youliang Zheng, Xiujin Lan
The MADS-box genes encode transcription factors with key roles in plant growth and development. A comprehensive analysis of the MADS-box gene family in bread wheat (Triticum aestivum) has not yet been conducted, and our understanding of their roles in stress is rather limited. Here, we report the identification and characterization of the MADS-box gene family in wheat. A total of 180 MADS-box genes classified as 32 Mα, 5 Mγ, 5 Mδ, and 138 MIKC types were identified. Evolutionary analysis of the orthologs among T...
2017: PloS One
https://www.readbyqxmd.com/read/28742221/effects-of-concentrated-and-dephytinized-wheat-bran-and-rice-bran-addition-on-bread-properties
#13
Berrin Özkaya, Burcu Baumgartner, Hazim Özkaya
Wheat bran and rice bran were concentrated in terms of dietary fiber and were dephytinized by two different methods (fermentation and hydrothermal). Untreated, concentrated, concentrated-dephytinized by fermentation method, and concentrated-dephytinized by hydrothermal method bran samples were each incorporated into flour at levels of 0%, 10%, 15%, and 20%, and their effects on bread properties were investigated. Unprocessed wheat bran and rice bran addition decreased the volume yield, and the specific volume of the bread depends on the incorporation level...
July 25, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28725891/fecal-excretion-of-maillard-reaction-products-and-the-gut-microbiota-composition-of-rats-fed-with-bread-crust-or-bread-crumb
#14
C Helou, P M Anton, C Niquet-Léridon, M Spatz, F J Tessier, P Gadonna-Widehem
A comparison between the impacts of advanced (N(ε)-carboxymethyllysine - CML) and terminal (melanoidins) Maillard reaction products from bread on gut microbiota was carried out in this study. Gut microbiota composition as well as fecal excretion of CML from both bread crust and bread crumb, and of melanoidins from bread crust were assessed on a rodent model. Rats were fed with pellets supplemented or not with 13% of bread crust, bread crumb, a fiber-free bread crust model (glucose, starch and gluten heated together) or a fiber-free-melanoidin-free bread model (glucose-starch and gluten heated separately) for four weeks...
August 1, 2017: Food & Function
https://www.readbyqxmd.com/read/28724077/physical-map-of-the-short-arm-of-bread-wheat-chromosome-3d
#15
Kateřina Holušová, Jan Vrána, Jan Šafář, Hana Šimková, Barbora Balcárková, Zeev Frenkel, Benoit Darrier, Etienne Paux, Federica Cattonaro, Helene Berges, Thomas Letellier, Michael Alaux, Jaroslav Doležel, Jan Bartoš
Bread wheat ( L.) is one of the most important crops worldwide. Although a reference genome sequence would represent a valuable resource for wheat improvement through genomics-assisted breeding and gene cloning, its generation has long been hampered by its allohexaploidy, high repeat content, and large size. As a part of a project coordinated by the International Wheat Genome Sequencing Consortium (IWGSC), a physical map of the short arm of wheat chromosome 3D (3DS) was prepared to facilitate reference genome assembly and positional gene cloning...
July 2017: Plant Genome
https://www.readbyqxmd.com/read/28721717/microbial-transglutaminase-used-in-bread-preparation-at-standard-bakery-concentrations-does-not-increase-immunodetectable-amounts-of-deamidated-gliadin
#16
Andreas Heil, Jürgen Ohsam, Bernard van Genugten, Oscar Diez, Keiichi Yokoyama, Yoshiyuki Kumazawa, Ralf Pasternack, Martin Hils
The effect of standard bakery concentrations of microbial transglutaminase (MTG) in wheat bread preparation on the immunoreactivity of sera of celiac disease (CD) patients was investigated. Immunoblotting using monoclonal antibodies specific to unmodified and/or deamidated gliadin showed no differences between control bread and MTG bread. Deamidation of gliadin could not be detected at standard MTG concentrations. Sera of CD patients were characterized using anti-gliadin and anti-deamidated gliadin peptide (DGP) enzyme-linked immunosorbent assay and grouped into DGP high- and low-titer pools...
August 16, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28720968/technological-quality-of-dough-and-breads-from-commercial-algarroba-wheat-flour-blends
#17
M J Correa, M V Salinas, B Carbas, C Ferrero, C Brites, M C Puppo
Algarroba flour is used to supplement lysine-limiting systems such as wheat flour due to its amino acidic composition. The effects of adding up to 30% of this flour to wheat flour (W-A30) on dough characteristics and breadmaking performance were studied. Dough rheology was tested by farinograph, oscillatory rheometry and texture profile analyses. Molecular mobility was evaluated by nuclear magnetic resonance, and thermal properties were analyzed by differential scanning calorimetry and viscoamylograph studies...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28720949/rheological-properties-and-microstructure-of-xylanase-containing-whole-wheat-bread-dough
#18
G Ghoshal, U S Shivhare, U C Banerjee
The present research work was undertaken to investigate the effect of xylanase, produced by Penicillium citrinum, on rheological behavior of whole wheat bread dough at large and small deformation respectively. Dough attributes including textural properties (penetration) and structure related characteristics (oscillatory tests) were evaluated. Change in visco-elastic properties of xylanase containing dough was evaluated by oscillatory and creep measurements. The flow experiments were conducted under steady-state condition with shear rate ranging from 0...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28712083/predictive-statistical-modelling-of-cadmium-content-in-durum-wheat-grain-based-on-soil-parameters
#19
Yoann Viala, Julien Laurette, Laurence Denaix, Emmanuelle Gourdain, Benoit Méléard, Christophe Nguyen, André Schneider, Valérie Sappin-Didier
Regulatory limits on cadmium (Cd) content in food products are tending to become stricter, especially in cereals, which are a major contributor to dietary intake of Cd by humans. This is of particular importance for durum wheat, which accumulates more Cd than bread wheat. The contamination of durum wheat grain by Cd depends not only on the genotype but also to a large extent on soil Cd availability. Assessing the phytoavailability of Cd for durum wheat is thus crucial, and appropriate methods are required. For this purpose, we propose a statistical model to predict Cd accumulation in durum wheat grain based on soil geochemical properties related to Cd availability in French agricultural soils with low Cd contents and neutral to alkaline pH (soils commonly used to grow durum wheat)...
July 15, 2017: Environmental Science and Pollution Research International
https://www.readbyqxmd.com/read/28711787/seed-priming-and-transgenerational-drought-memory-improves-tolerance-against-salt-stress-in-bread-wheat
#20
Tahira Tabassum, Muhammad Farooq, Riaz Ahmad, Ali Zohaib, Abdul Wahid
This study was conducted to evaluate the potential of seed priming following terminal drought on tolerance against salt stress in bread wheat. Drought was imposed in field sown wheat at reproductive stage (BBCH growth stage 49) and was maintained till physiological maturity (BBCH growth stage 83). Seeds of bread wheat, collected from crop raised under terminal drought and/or well-watered conditions, were subjected to hydropriming and osmopriming (with 1.5% CaCl2) and were sown in soil-filled pots. After stand establishment, salt stress treatments viz...
July 8, 2017: Plant Physiology and Biochemistry: PPB
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