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wheat breading

Stefanie Hackenberg, Mario Jekle, Thomas Becker
Mechanical flour modification is frequently associated with a reduced bread volume due to changed structural and functional properties of protein and starch. To clarify the effect of mechanical flour treatment on the protein network formation at the optimum kneading time (Peaktime), dough was produced with various mechanical starch modification (MSM) levels and visualized by confocal laser scanning microscope before being characterized by protein network analysis (PNA). Dough produced with high MSM showed a reduced branching rate (-14%), a high end-point rate (+25%) and an increased lacunarity (+139%), indicating a poor network connectivity with network interruptions...
May 15, 2018: Food Chemistry
Mona Singh, N Mallick, S Chand, P Kumari, J B Sharma, M Sivasamy, P Jayaprakash, K V Prabhu, S K Jha, Vinod
This study was undertaken to pyramid two effective leaf rust resistance genes (Lr19 and Lr24) derived from Thinopyrum (syn. Agropyron), in the susceptible, but agronomically superior wheat cultivar HD2733 using marker-assisted selection. In the year 2001, HD2733 was released for irrigated timely sown conditions of the north eastern plains zone (NEPZ) of India became susceptible to leaf rust, a major disease of the region. Background selection helped in developing near-isogenic lines (NILs) of HD2733 with Lr19 and Lr24 with 97...
December 2017: Journal of Genetics
Laura E Dixon, Alba Farré, E Jean Finnegan, Simon Orford, Simon Griffiths, Scott A Boden
FLOWERING LOCUS T (FT) is a central integrator of environmental signals that regulates the timing of vegetative to reproductive transition in flowering plants. In model plants, these environmental signals have been shown to include photoperiod, vernalization and ambient temperature pathways, whilst in crop species the integration of the ambient temperature pathway remains less well understood. In hexaploid wheat, at least 5 FT-like genes have been identified, each with a copy on the A, B and D genomes. Here we report the characterization of FT-B1 through analysis of FT-B1 null and over-expression genotypes under different ambient temperature conditions...
January 4, 2018: Plant, Cell & Environment
István Monostori, Fruzsina Szira, Alessandro Tondelli, Tamás Árendás, Krisztián Gierczik, Luigi Cattivelli, Gábor Galiba, Attila Vágújfalvi
To satisfy future demands, the increase of wheat (Triticum aestivum L.) yield is inevitable. Simultaneously, maintaining high crop productivity and efficient use of nutrients, especially nitrogen use efficiency (NUE), are essential for sustainable agriculture. NUE and its components are inherently complex and highly influenced by environmental factors, nitrogen management practices and genotypic variation. Therefore, a better understanding of their genetic basis and regulation is fundamental. To investigate NUE-related traits and their genetic and environmental regulation, field trials were evaluated in a Central European wheat collection of 93 cultivars at two nitrogen input levels across three seasons...
2017: PloS One
Bartosz Brzozowski
BACKGROUND: Enzymatic modification of wheat proteins during dough fermentation, and its digestion supported by peptidases of microbiological origin can cause degradation of important peptides in the pathogenesis of coeliac disease. However, baking bread and the high temperature associated with could change a physicochemical and immunological properties of proteins. Thermal changes in spatial structure of proteins and its hydrolysis can lead to masking or degrading immunoreactive peptides...
December 25, 2017: Journal of the Science of Food and Agriculture
Daniela Freitas, Steven Le Feunteun, Maud Panouillé, Isabelle Souchon
The role of salivary α-amylase (HSA) in starch digestion is often overlooked in favour of that of pancreatic α-amylase due to the short duration of the oral phase. Although it is generally accepted that the amylase of salivary origin can continue to be active in the stomach, studies ascertaining its contribution are lacking. This study aimed to address this issue by coupling in vitro oral processing with an in vitro dynamic system that mimicked different postprandial gastric pH reduction kinetics observed in vivo following a snack- or lunch-type meal...
December 20, 2017: Food & Function
N G Heredia-Sandoval, A M Calderón de la Barca, E Carvajal-Millán, A R Islas-Rubio
Consumers with gluten-related disorders require gluten-free (GF) foods to avoid an immune response. Alternative to the use of non-gluten containing grains to prepare GF bread, the gluten reactivity has been greatly reduced using a proline specific cleavage enzyme, however, the gluten functionality was lost. The aim of this study was to evaluate the effect of adding an amaranth flour blend (AFB) to enzymatically modified wheat-flour proteins on dough functionality and to evaluate the immunoreactivity and acceptability of the prepared bread...
December 20, 2017: Food & Function
Zongli Chu, Junying Chen, Junyan Sun, Zhongdong Dong, Xia Yang, Ying Wang, Haixia Xu, Xiaoke Zhang, Feng Chen, Dangqun Cui
BACKGROUND: During asexual reproduction the embryogenic callus can differentiate into a new plantlet, offering great potential for fostering in vitro culture efficiency in plants. The immature embryos (IMEs) of wheat (Triticum aestivum L.) are more easily able to generate embryogenic callus than mature embryos (MEs). To understand the molecular process of embryogenic callus formation in wheat, de novo transcriptome sequencing was used to generate transcriptome sequences from calli derived from IMEs and MEs after 3d, 6d, or 15d of culture (DC)...
December 19, 2017: BMC Plant Biology
Francesco Camerlengo, Francesco Sestili, Marco Silvestri, Giuseppe Colaprico, Benedetta Margiotta, Roberto Ruggeri, Roberta Lupi, Stefania Masci, Domenico Lafiandra
BACKGROUND: Among wheat gluten proteins, the α-type gliadins are the major responsible for celiac disease, an autoimmune disorder that affects about 1% of the world population. In fact, these proteins contain several toxic and immunogenic epitopes that trigger the onset of the disease. The α-type gliadins are a multigene family, encoded by genes located at the complex Gli-2 loci. RESULTS: Here, three bread wheat deletion lines (Gli-A2, Gli-D2 and Gli-A2/Gli-D2) at the Gli-2 loci were generated by the introgression in the bread wheat cultivar Pegaso of natural mutations, detected in different bread wheat cultivars...
December 19, 2017: BMC Plant Biology
Rémi Perronne, Isabelle Goldringer
We present and highlight a partitioning procedure based on the Rao quadratic entropy index to assess temporal in situ inter-annual varietal and genetic changes of crop diversity. For decades, Western-European agroecosystems have undergone profound changes, among which a reduction of crop genetic diversity. These changes have been highlighted in numerous studies, but no unified partitioning procedure has been proposed to compute the inter-annual variability in both varietal and genetic diversity. To fill this gap, we tested, adjusted and applied a partitioning procedure based on the Rao quadratic entropy index that made possible to describe the different components of crop diversity as well as to account for the relative acreages of varieties...
December 15, 2017: TAG. Theoretical and Applied Genetics. Theoretische und Angewandte Genetik
Anjali Joshi, Simranjeet Kaur, Keya Dharamvir, Harsh Nayyar, Gaurav Verma
BACKGROUND: Reports of multi-walled carbon nanotubes (MWCNT) incorporated into plants have indicated better yield and productivity, yet the phenomena needs in-depth understanding especially when agricultural crops are tested. We primed wheat seeds with MWCNT to understand the effects on germination, growth, anatomy, physiology and yield. RESULT: This study, carried out in field conditions is a step forward over the previous reports. Early germination, excessive root hair, denser stomata & larger root length result in faster growth and higher yield of wheat plants...
December 8, 2017: Journal of the Science of Food and Agriculture
Sivakumar Sukumaran, Marta Lopes, Susanne Dreisigacker, Matthew Reynolds
GWAS on multi-environment data identified genomic regions associated with trade-offs for grain weight and grain number. Grain yield (GY) can be dissected into its components thousand grain weight (TGW) and grain number (GN), but little has been achieved in assessing the trade-off between them in spring wheat. In the present study, the Wheat Association Mapping Initiative (WAMI) panel of 287 elite spring bread wheat lines was phenotyped for GY, GN, and TGW in ten environments across different wheat growing regions in Mexico, South Asia, and North Africa...
December 7, 2017: TAG. Theoretical and Applied Genetics. Theoretische und Angewandte Genetik
Julie King, Surbhi Grewal, Cai-Yun Yang, Stella Hubbart Edwards, Duncan Scholefield, Stephen Ashling, John A Harper, Alexandra M Allen, Keith J Edwards, Amanda J Burridge, Ian P King
Background and Aims: Bread wheat (Triticum aestivum) has been through a severe genetic bottleneck as a result of its evolution and domestication. It is therefore essential that new sources of genetic variation are generated and utilized. This study aimed to generate genome-wide introgressed segments from Aegilops speltoides. Introgressions generated from this research will be made available for phenotypic analysis. Methods: Aegilops speltoides was crossed as the male parent to T...
December 5, 2017: Annals of Botany
Milena Veronezi Silva, Giseli Cristina Pante, Jéssica Cristina Zoratto Romoli, Alexandra Perdigão Maia de Souza, Gustavo Henrique Oliveira da Rocha, Flavio Dias Ferreira, Adriane Lettnin Roll Feijó, Salesia Maria Prodócimo Moscardi, Karina Ruaro de Paula, Erika Bando, Samuel Botião Nerilo, Miguel Machinski
Deoxynivalenol (DON) is the most important of the trichothecenes in terms of amounts and occurrence in wheat. This compound was show to be associated with a glomerulonephropathy involving an increase of immunoglobulin A in humans. This study assessed the occurrence of DON in wheat flour and the exposure of Brazilian teenagers, adults and elderly to this mycotoxin due to intake of wheat flour-based products. DON extraction in wheat flour was carried out by solid phase extraction and the quantification was performed by ultra-high proficiency liquid chromatography with diode-array detection...
December 6, 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
Fernanda G Santos, Camilly Fratelli, Denise G Muniz, Vanessa D Capriles
The aim of the study was utilized chickpea to create appealing, nutritious, and palatable gluten-free bread (GFB). The performance of chickpea flour (CF) in single and composite GFB formulations was studied with a mixture design and response surface methodology. Six simplex-centroid designs for 3 ingredients were used to identify the ideal proportions of CF in various blends with cassava starch (CS), maize starch (MS), potato starch (PS), and rice flour (RF) achieving the best physical properties. For each design, 3 single, 3 binary, and 3 ternary formulations were prepared...
December 6, 2017: Journal of Food Science
Monika Šporin, Martina Avbelj, Boris Kovač, Sonja Smole Možina
Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: 'Merlot' and 'Zelen'. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when 'Merlot' grape pomace flour was added compared to 'Zelen' grape pomace flour and the control...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
Takashi Okada, J E A Ridma M Jayasinghe, Moureen Nansamba, Mathieu Baes, Patricia Warner, Allan Kouidri, David Correia, Vy Nguyen, Ryan Whitford, Ute Baumann
Bread wheat is strongly autogamous; however, an opportunity for outcrossing occurs when self-pollination fails and florets open. The first phase of floret opening at anthesis is short and induced by lodicule turgidity. Some wheat florets re-open post-anthesis for several days, known as the 'second opening', for which the underlying mechanisms are largely unknown. We performed detailed physiological, anatomical, and histological investigations to understand the biological basis of the flower opening process...
November 30, 2017: Journal of Experimental Botany
Govindan Velu, Ravi P Singh, Julio Huerta, Carlos Guzmán
Wheat is a major staple food crop providing about 20% of dietary energy and proteins, and food products made of whole grain wheat are a major source of micronutrients like Zinc (Zn), Iron (Fe), Manganese (Mn), Magnesium (Mg), Vitamin B and E. Wheat provides about 40% intake of essential micronutrients by humans in the developing countries relying on wheat based diets. Varieties with genetically enhanced levels of grain micronutrient concentrations can provide a cost-effective and sustainable option to resource poor wheat consumers...
December 2017: Field Crops Research
Elahe Tavakol
Among the available reverse genetic approaches for studying gene function, virus-induced gene silencing (VIGS) has several advantages. It allows rapid characterization of gene function independent of stable transformation, which is basically difficult to achieve in monocots, and offers the potential to silence individual or multiple genes of a gene family. In order to establish a VIGS system in Aegilops tauschii, modified vectors derived from Barley stripe mosaic virus (BSMV) were used for silencing a phytoene desaturase gene that provides a convenient visual reporter for silencing...
December 1, 2017: Molecular Biotechnology
Miriam Zanoletti, Alessandra Marti, Mauro Marengo, Stefania Iametti, M Ambrogina Pagani, Stefano Renzetti
A molecular and material science approach is used to describe the influence of coarse and fine buckwheat bran on wheat dough properties and bread textural quality. Focus is given on (i) gluten solvation and structural arrangements in presence of bran as studied by front-face fluorescence; (ii) thermo-mechanical behavior of dough during heating studied by dynamic mechanical thermal analysis and (iii) texture of bread crumb analyzed in terms of a cellular solid. The thermo-mechanical behavior of dough was found to be largely related to starch phase transitions during heating...
December 2017: Food Research International
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