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https://www.readbyqxmd.com/read/27933261/efficient-regeneration-system-from-rye-leaf-base-segments
#1
Kamil Haliloglu, Murat Aydin
Rye is second only to wheat among grains most widely used in the making of bread and is also a very important gene resource for breeding and improvement of wheat and other cereal crops owing to tolerance to abiotic stress factors such as low temperatures, drought and poor soil conditions. However, application of biotechnologies has been limited in rye breeding since it is one of the most recalcitrant species in tissue culture. A simple and fast regeneration system from leaf-base segment explant of rye was developed in this study...
2016: SpringerPlus
https://www.readbyqxmd.com/read/27927976/metabolic-profiling-reveals-differences-in-plasma-concentrations-of-arabinose-and-xylose-after-consumption-of-fiber-rich-pasta-and-wheat-bread-with-differential-rates-of-systemic-appearance-of-exogenous-glucose-in-healthy-men
#2
Andre J Pantophlet, Suzan Wopereis, Coby Eelderink, Roel J Vonk, Johanna H Stroeve, Sabina Bijlsma, Leo van Stee, Ivana Bobeldijk, Marion G Priebe
BACKGROUND: The consumption of products rich in cereal fiber and with a low glycemic index is implicated in a lower risk of metabolic diseases. Previously, we showed that the consumption of fiber-rich pasta compared with bread resulted in a lower rate of appearance of exogenous glucose and a lower glucose clearance rate quantified with a dual-isotope technique, which was in accordance with a lower insulin and glucose-dependent insulinotropic polypeptide response. OBJECTIVE: To gain more insight into the acute metabolic consequences of the consumption of products resulting in differential glucose kinetics, postprandial metabolic profiles were determined...
December 7, 2016: Journal of Nutrition
https://www.readbyqxmd.com/read/27925030/production-of-crispy-bread-snacks-containing-chicken-meat-and-chicken-meat-powder
#3
Hulya Cakmak, Burak Altinel, Seher Kumcuoglu, Duygu Kisla, Sebnem Tavman
Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples...
December 1, 2016: Anais da Academia Brasileira de Ciências
https://www.readbyqxmd.com/read/27917192/mining-centuries-old-in-situ-conserved-turkish-wheat-landraces-for-grain-yield-and-stripe-rust-resistance-genes
#4
Deepmala Sehgal, Susanne Dreisigacker, Savaş Belen, Ümran Küçüközdemir, Zafer Mert, Emel Özer, Alexey Morgounov
Wheat landraces in Turkey are an important genetic resource for wheat improvement. An exhaustive 5-year (2009-2014) effort made by the International Winter Wheat Improvement Programme (IWWIP), a cooperative program between the Ministry of Food, Agriculture and Livestock of Turkey, the International Center for Maize and Wheat Improvement (CIMMYT) and the International Center for Agricultural Research in the Dry Areas (ICARDA), led to the collection and documentation of around 2000 landrace populations from 55 provinces throughout Turkey...
2016: Frontiers in Genetics
https://www.readbyqxmd.com/read/27917186/expression-level-of-the-dreb2-type-gene-identified-with-amplifluor-snp-markers-correlates-with-performance-and-tolerance-to-dehydration-in-bread-wheat-cultivars-from-northern-kazakhstan
#5
Yuri Shavrukov, Aibek Zhumalin, Dauren Serikbay, Makpal Botayeva, Ainur Otemisova, Aiman Absattarova, Grigoriy Sereda, Sergey Sereda, Vladimir Shvidchenko, Arysgul Turbekova, Satyvaldy Jatayev, Sergiy Lopato, Kathleen Soole, Peter Langridge
A panel of 89 local commercial cultivars of bread wheat was tested in field trials in the dry conditions of Northern Kazakhstan. Two distinct groups of cultivars (six cultivars in each group), which had the highest and the lowest grain yield under drought were selected for further experiments. A dehydration test conducted on detached leaves indicated a strong association between rates of water loss in plants from the first group with highest grain yield production in the dry environment relative to the second group...
2016: Frontiers in Plant Science
https://www.readbyqxmd.com/read/27913711/breadmaking-performance-and-textural-changes-during-storage-of-composite-breads-made-from-spelt-wheat-and-different-forms-of-amaranth-grain
#6
Bojana Filipčev, Marija Bodroža-Solarov, Mladenka Pestorić, Olivera Šimurina
The objectives of the present study were to assess the baking properties of composite spelt wheat-amaranth blends and to study the staling of composite breads during a six-day storage. Different forms of amaranth grains were added to spelt bread formulation: native amaranth flour and flour from popped amaranth, including their scalded and non-scalded variants. Native amaranth flour (both scalded and non-scalded) gave loaves with the highest volume and contributed to significantly softer crumb but not in comparison to the control bread...
December 2, 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/27904408/quality-of-bread-supplemented-with-antrodia%C3%A2-salmonea-fermented-grains
#7
Rao-Chi Chien, Enkhjargal Ulziijargal, Jeng-Leun Mau
Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked different. Bread supplemented with fermented grains had similar thermal properties, which differed from those of white bread and bread supplemented with mycelium...
June 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27904407/effect-of-various-sodium-chloride-mass-fractions-on-wheat-and-rye-bread-using-different-dough-preparation-techniques
#8
Marta Ambrosewicz-Walacik, Małgorzata Tańska, Daniela Rotkiewicz, Andrzej Piętak
This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the dough at 0, 0.5, 1.0 and 1.5% of the flour mass. The following bread properties were examined in the study: yield and volume of the loaf, moisture content, crumb firmness and porosity, and organoleptic properties. Reducing the mass fraction of added sodium chloride was not found to have considerable effect on bread yield, whereas it had a significant and variable effect on the loaf volume, and crumb firmness and porosity...
June 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27904393/the-production-of-synbiotic-bread-by-microencapsulation
#9
Mojan Seyedain-Ardabili, Anousheh Sharifan, Babak Ghiassi Tarzi
Bread is a global staple food. Despite attempts to develop functional breads containing viable microorganisms, this has not been done yet because of the high temperature during baking. The aim of this study is to obtain synbiotic bread, hence hamburger bun and white pan bread were selected. Lactobacillus acidophilus LA-5 and L. casei 431 were encapsulated with calcium alginate and Hi-maize resistant starch via emulsion technique and coated with chitosan. The morphology and size of microcapsules were measured by scanning electron microscopy and particle size analyser...
March 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27904392/the-effect-of-oat-fibre-powder-particle-size-on-the-physical-properties-of-wheat-bread-rolls
#10
Marcin Kurek, Jarosław Wyrwisz, Monika Piwińska, Agnieszka Wierzbicka
In response to the growing interest of modern society in functional food products, this study attempts to develop a bakery product with high dietary fibre content added in the form of an oat fibre powder. Oat fibre powder with particle sizes of 75 µm (OFP1) and 150 µm (OFP2) was used, substituting 4, 8, 12, 16 and 20% of the flour. The physical properties of the dough and the final bakery products were then measured. Results indicated that dough with added fibre had higher elasticity than the control group...
March 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27902805/genome-wide-association-mapping-reveals-novel-qtl-for-seedling-leaf-rust-resistance-in-a-worldwide-collection-of-winter-wheat
#11
Genqiao Li, Xiangyang Xu, Guihua Bai, Brett F Carver, Robert Hunger, J Michael Bonman, James Kolmer, Hongxu Dong
Leaf rust of wheat ( L.) is a major disease that causes significant yield losses worldwide. The short-lived nature of leaf rust resistance () genes necessitates a continuous search for novel sources of resistance. We performed a genome-wide association study (GWAS) on a panel of 1596 wheat accessions. The panel was evaluated for leaf rust reaction by testing with a bulk of Eriks. () isolates collected from multiple fields of Oklahoma in 2013 and two predominant races in the fields of Oklahoma in 2015. The panel was genotyped with a set of 5011 single-nucleotide polymorphism (SNP) markers...
November 2016: Plant Genome
https://www.readbyqxmd.com/read/27900504/a-large-scale-chromosome-specific-snp-discovery-guideline
#12
Bala Ani Akpinar, Stuart Lucas, Hikmet Budak
Single-nucleotide polymorphisms (SNPs) are the most prevalent type of variation in genomes that are increasingly being used as molecular markers in diversity analyses, mapping and cloning of genes, and germplasm characterization. However, only a few studies reported large-scale SNP discovery in Aegilops tauschii, restricting their potential use as markers for the low-polymorphic D genome. Here, we report 68,592 SNPs found on the gene-related sequences of the 5D chromosome of Ae. tauschii genotype MvGB589 using genomic and transcriptomic sequences from seven Ae...
November 29, 2016: Functional & Integrative Genomics
https://www.readbyqxmd.com/read/27900400/homoeologous-recombination-based-transfer-and-molecular-cytogenetic-mapping-of-a-wheat-streak-mosaic-virus-and-triticum-mosaic-virus-resistance-gene-wsm3-from-thinopyrum-intermedium-to-wheat
#13
Tatiana V Danilova, Guorong Zhang, Wenxuan Liu, Bernd Friebe, Bikram S Gill
Here, we report the production of a wheat- Thinopyrum intermedium recombinant stock conferring resistance to wheat streak mosaic virus and Triticum mosaic virus. Wheat streak mosaic caused by the wheat streak mosaic virus (WSMV) is an important disease of bread wheat (Triticum aestivum) worldwide. To date, only three genes conferring resistance to WSMV have been named and two, Wsm1 and Wsm3, were derived from the distantly related wild relative Thinopyrum intermedium. Wsm3 is only available in the form of a compensating wheat-Th...
November 29, 2016: TAG. Theoretical and Applied Genetics. Theoretische und Angewandte Genetik
https://www.readbyqxmd.com/read/27898810/genomic-selection-for-processing-and-end-use-quality-traits-in-the-cimmyt-spring-bread-wheat-breeding-program
#14
Sarah D Battenfield, Carlos Guzmán, R Chris Gaynor, Ravi P Singh, Roberto J Peña, Susanne Dreisigacker, Allan K Fritz, Jesse A Poland
Wheat ( L.) cultivars must possess suitable end-use quality for release and consumer acceptability. However, breeding for quality traits is often considered a secondary target relative to yield largely because of amount of seed needed and expense. Without testing and selection, many undesirable materials are advanced, expending additional resources. Here, we develop and validate whole-genome prediction models for end-use quality phenotypes in the CIMMYT bread wheat breeding program. Model accuracy was tested using forward prediction on breeding lines ( = 5520) tested in unbalanced yield trials from 2009 to 2015 at Ciudad Obregon, Sonora, Mexico...
July 2016: Plant Genome
https://www.readbyqxmd.com/read/27898761/transplant-resources-for-triticeae-genomic-data
#15
Manuel Spannagl, Michael Alaux, Matthias Lange, Daniel M Bolser, Kai C Bader, Thomas Letellier, Erik Kimmel, Raphael Flores, Cyril Pommier, Arnaud Kerhornou, Brandon Walts, Thomas Nussbaumer, Christoph Grabmuller, Jinbo Chen, Christian Colmsee, Sebastian Beier, Martin Mascher, Thomas Schmutzer, Daniel Arend, Anil Thanki, Ricardo Ramirez-Gonzalez, Martin Ayling, Sarah Ayling, Mario Caccamo, Klaus F X Mayer, Uwe Scholz, Delphine Steinbach, Hadi Quesneville, Paul J Kersey
The genome sequences of many important Triticeae species, including bread wheat ( L.) and barley ( L.), remained uncharacterized for a long time because their high repeat content, large sizes, and polyploidy. As a result of improvements in sequencing technologies and novel analyses strategies, several of these have recently been deciphered. These efforts have generated new insights into Triticeae biology and genome organization and have important implications for downstream usage by breeders, experimental biologists, and comparative genomicists...
March 2016: Plant Genome
https://www.readbyqxmd.com/read/27886388/phytate-calcium-molar-ratio-does-not-predict-accessibility-of-calcium-in-ready-to-eat-dishes
#16
Daniela Erba, Federica Manini, Erika Meroni, Maria C Casiraghi
BACKGROUND: Phytic acid (PA), a naturally occurring compound of plant food, is generally considered to affect mineral bioavailability. The aim of this study was to investigate the reliability of the PA/calcium molar ratio as a predictive factor of calcium accessibility in composed dishes and their ingredients. RESULTS: We chose dishes whose ingredients were rich in Ca (milk or cheese) or in PA (whole-wheat cereals) in order to consider a range of PA/Ca ratios (from 0 to 2...
November 25, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27872659/whole-genome-de-novo-sequencing-combined-with-rna-seq-analysis-reveals-unique-genome-and-physiological-features-of-the-amylolytic-yeast-saccharomycopsis-fibuligera-and-its-interspecies-hybrid
#17
Jin Ho Choo, Chang Pyo Hong, Jae Yun Lim, Jeong-Ah Seo, Young-Suk Kim, Dong Wook Lee, Sin-Gi Park, Gir Won Lee, Emily Carroll, Yin-Won Lee, Hyun Ah Kang
BACKGROUND: Genomic studies on fungal species with hydrolytic activity have gained increased attention due to their great biotechnological potential for biomass-based biofuel production. The amylolytic yeast Saccharomycopsis fibuligera has served as a good source of enzymes and genes involved in saccharification. Despite its long history of use in food fermentation and bioethanol production, very little is known about the basic physiology and genomic features of S. fibuligera. RESULTS: We performed whole-genome (WG) de novo sequencing and complete assembly of S...
2016: Biotechnology for Biofuels
https://www.readbyqxmd.com/read/27867819/assessment-of-genetic-variability-for-grain-nutrients-from-diverse-regions-potential-for-wheat-improvement
#18
Anamika Pandey, Mohd Kamran Khan, Erdogan E Hakki, George Thomas, Mehmet Hamurcu, Sait Gezgin, Ozge Gizlenci, Mahinur S Akkaya
BACKGROUND: A total of 150 bread wheat genotypes representing 121 Indian and 29 Turkish origin were screened for nutrient concentrations and grain protein content. Elemental and grain protein composition were studied by Inductively Coupled Plasma-Atomic Emission Spectrophotometer and LECO analyser, respectively. The study was performed to determine the variability in nutrient concentrations present in the collected wheat genetic material from two countries. RESULTS: Several fold variations among genotypes existed for almost all the elements...
2016: SpringerPlus
https://www.readbyqxmd.com/read/27826435/bambara-wheat-composite-flour-rheological-behavior-of-dough-and-functionality-in-bread
#19
Ochuko L Erukainure, Jane N C Okafor, Akinyele Ogunji, Happiness Ukazu, Ebele N Okafor, Ijeoma L Eboagwu
The rheological behavior and functional properties of doughs from bambara-wheat composite flour was investigated. Bambara-wheat composite flour was prepared by substituting wheat with 0%, 10%, 15%, and 20% of bambara flour. The rheological behavior of their dough was analyzed with Mixolab. Breads produced from the flour were analyzed for physical characteristics. Organoleptic analysis was carried out by 20 panelists. Mixolab analysis revealed, except for stability time, depreciating values for dough consistency (C1), protein weakening (C2), starch gelatinization (C3), amylase activity (C4), and retrogradation (C5) as the inclusion of bambara flour increased...
November 2016: Food Science & Nutrition
https://www.readbyqxmd.com/read/27822218/determining-phenological-patterns-associated-with-the-onset-of-senescence-in-a-wheat-magic-mapping-population
#20
Anyela V Camargo, Richard Mott, Keith A Gardner, Ian J Mackay, Fiona Corke, John H Doonan, Jan T Kim, Alison R Bentley
The appropriate timing of developmental transitions is critical for adapting many crops to their local climatic conditions. Therefore, understanding the genetic basis of different aspects of phenology could be useful in highlighting mechanisms underpinning adaptation, with implications in breeding for climate change. For bread wheat (Triticum aestivum), the transition from vegetative to reproductive growth, the start and rate of leaf senescence and the relative timing of different stages of flowering and grain filling all contribute to plant performance...
2016: Frontiers in Plant Science
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