Kernel hardness is one of the most important single traits of wheat seed. It classifies wheat cultivars, determines milling quality and affects many end-use qualities. Starch granule surfaces, polar lipids, storage protein matrices and Puroindolines...
The grain hardness index (HI) is one of the important reference bases for wheat quality and commodity properties; therefore, it is essential and useful to identify loci associated with the HI in wheat breeding. The grain hardness index of the natural...
Kernel hardness (KH) is a significant factor that influences wheat quality. In order to gain a better understanding of KH profiles and the effects of its associated genes in Chinese wheat cultivars growing under normal and latest stage drought stress...
Although durum wheat (Triticum durum L. ssp. durum Desf.) has traditionally been used to make a range of food products, its use has been restricted due to the absence of the D-genome glutenin proteins, the relatively low variability in starch composi...
To investigate the physicochemical, structural, and rheological characteristics of starch from wheat cultivars varying in grain hardness index employed in making jiuqu and to interrelate grain hardness index with physicochemical and structural proper...
The influence of grain hardness, determined by using molecular markers and physical methods (near-infrared (NIR) technique and particle size index—PSI) on dough characteristics, which in turn were determined with the use of a farinograph and reomixer...
The wild species, Thinopyrum intermedium. (Genome StStJSJSJJ), serves as a valuable germplasm resource providing novel genes for wheat improvement. In the current study, non-denaturing fluorescence in situ hybridization (ND-FISH) with multiple probes...
Wheat (Triticum aestivum L.) grain hardness is determined mainly by variations in puroindoline genes (Pina-D1 and Pinb-D1), which are located on the short arm of chromosome 5D. This trait has a direct effect on the technological properties of the flo...
Type 2 diabetes and osteoporosis are very serious diseases all over the world. We prepared noodles from ‘Kitanokaori’ (newly developed wheat) (KITs) using weakly acidic hard water, which showed a higher amount of resistant starch (9.0-fol...
Hard red spring (HRS) wheat cultivated in the Northern Great Plains of the United States is often considered as premium-quality wheat because of its potential to produce high-quality end-products. The potential of HRS wheat mainly stems from its high...
Wheat end-product quality results from complex interactions among protein, starch, and fiber, further complicated by genetic and environmental variability, especially in commercial samples composed of multiple varieties from diverse regions. Eighteen...
The aim of the study was to examine the Peleg and Normand model to characterize the overall stress relaxation behavior of wheat kernel at varying load conditions. The relaxation experiments were made with the help of the universal testing machine, Zw...
Kernel hardness influences the milling and baking quality of wheat. Stress environments such as heat and combined heat-drought can produce harder kernels, thereby affecting the overall wheat quality. Beside puroindoline genes that are known to determ...
Kernel hardness is a key trait of wheat seeds, largely controlled by two tightly linked genes Puroindoline a and b (Pina and Pinb). Genes homologous to Pinb, namely Pinb2, have been studied. Whether these genes contribute to kernel hardness and other...
Wheat of medium hardness with marbled endosperm (transitional form between hard and soft wheat) in which glassy and floury zones alternate, form almost exclusively available assortment for brewing needs in Southeastern Europe. The aim of this work is...
Lysophospholipids (LPLs) are the most abundant polar lipids in wheat endosperm and naturally complex with amylose, affecting starch physicochemical properties. We analyzed LPLs in wheat flour from 58 cultivars which differ by grain hardness using liq...
Wheat is one of the most widely grown crops in the world. One of the traits that defines wheat quality is grain hardness, which is determined by puroindolines (PINA and PINB) proteins encoded with Pina-D1 and Pinb-D1 genes. In this study, the diversi...
Electrical properties are the least known and described among the physical properties of food products. The most widespread practical directions of their use include moisture measurements as well as dielectric and microwave heating. Less frequently,...
Bran friability (particle size distribution after milling) and water retention capacity (WRC) impact wheat bran functionality in whole grain milling and baking applications. The goal of this study was to identify genomic regions and underlying genes...
While traditional flours, such as roller-milled refined flour (RRF) and stone-milled whole-wheat flour (SWF), are subject to a trade-off between nutritional value and sensory quality, stone-milled refined flour (SRF) offers a balanced composition. Ne...
Agronomic practices, such as planting date, seeding rate, and genotype, commonly influence hard red spring wheat (HRSW, Triticum aestivum L. emend. Thell.) production. Determining the agronomic optimum seeding rate (AOSR) of newly developed hybrids i...
Hulled wheat species are often used as whole grains in processing, and have been attracting attention in the last 20 years in the food industry. Whole wheat flour of hulled wheat can be used in the food industry for value addition. This study was con...
The flour functionality and particle size distribution of wheat flour obtained on roller milling are dependent on the type of wheat, tempering conditions, and milling conditions. In this study, the impact of the tempering conditions (moisture and tim...
Pre-harvest sprouting is a frequent problem for wheat culture that can be simulated by laboratory-based germination. Despite reducing baking properties, wheat sprouting has been shown to increase the bioavailability of some nutrients. It was investig...
This study evaluates the potential of hard hexaploid wheat (Triticum aestivum L.) lines, developed through marker-assisted selection (MAS), as an alternative to durum wheat for pasta production. Using hard hexaploid lines (SD lines) with targeted tra...
This paper examines the influence of the malting process of red hard wheat varieties (which have many characteristics of soft wheat varieties and represent a transitional form between durum and soft wheat). According to the values of total and solubl...
The purpose of this study was to investigate the effects of reconstituted whole wheat flour (WWF) particle size on flour characteristics and northern-type steamed bread (NTSB) quality. In this study, hard white (HW), hard red winter (HRW), and hard r...
A two-year study (harvest years 2019 and 2020) was conducted to investigate the effect of a commercially available biofertilizer, in combination with variable nitrogen (N) rate, on bread baking quality and agronomic traits in hard winter wheat grown...
Drought stress is becoming more prevalent with global warming, and has been shown to have large effects on gluten proteins linked to wheat bread making quality. Likewise, low temperature stress can detrimentally affect proteins in wheat. This study w...
Micronutrient deficiencies in the diet of many people are common and wheat is a staple food crop, providing a carbohydrate and micronutrient source to a large percentage of the world’s population. We conducted a field study to compare five Canadian r...
Delaying the deterioration of bakery goods is necessary in the food industry. The objective of this study was to determine the effects of wheat oligopeptide (WOP) on the qualities of bread rolls. The effects of WOP on the baking properties, moisture...
The use of instrumental methods of analysis in the assessment of indices that record changes in symmetry in the structure of grains to evaluate the quality of durum and soft wheat grain is currently considered a search tool that will allow us to obta...
The fluidized bed combustion (FBC) of biomass and solid recovered fuel (SRF) is globally emerging as a viable solution to achieve net-negative carbon emissions in the heat and power sector. Contrary to conventional fossil fuels, alternative fuels are...
Grain protein content (GPC) is a key quality attribute and an important marketing trait in wheat. In the current cropping systems worldwide, GPC is mostly determined by nitrogen (N) fertilizer application. The objectives of this study were to underst...
Wheat flour is one of the most important food raw materials, with its quality determined by various indicators. One such indicator is particle size and granulometric distribution. In recent years, numerous studies have focused on the effect of flour...
For the first time, a race survey of Puccinia graminis f. sp. tritici (Pgt) population was conducted on Triticum durum in the Altai region of Western Siberia, Russia. A total of 34 single-pustule isolates with different virulence phenotypes were iden...
Premium wheat with a high end-use quality is generally lacking in China, especially high-quality hard and soft wheat. Pina-D1 and Pinb-D1 (puroindoline genes) influence wheat grain hardness (i.e., important wheat quality-related parameter) and are am...
Pre-harvest sprouting (PHS) in wheat (Triticum aestivum L.) occurs when physiologically mature kernels begin germinating in the spike. The objective of this study was to provide fundamental information on physicochemical changes of starch due to PHS...
The best pasta raw material is durum wheat (Triticum turgidum subsp. durum (Desf.) Husn.). Recently, old wheat species have also attracted interest. The aim of the study was to evaluate their usefulness for industrial pasta production. The technologi...
The aim of this study was to evaluate the influence of purple wheat (varieties 8526-2 and 8529-1) wholemeal flour (PWWF) left untreated or fermented with Lactiplantibacillus plantarum No. 135 on the quality parameters of and acrylamide formation in w...
The aim of this study was to evaluate the quality of model homogenized sterilized canned meat products produced with wheat fiber preparations (WF 200 R or WF 600 R) with different fiber lengths used in the amount of 3% or 6% by weight of the batter....
Improving milling and baking properties is important during wheat breeding. To determine changes in milling and baking quality of hard winter wheat, 23 adapted cultivars released in the Great Plains between 1870 and 2013 were grown in triplicate in a...
This work is devoted to the study of the dynamics of changes in the composition of the heap of cereal crops during maturation and identifying the optimal stage at which the grain heap has a high feed value. We studied the grain heap of winter wheat o...
The objective of this study was to determine the grinding characteristics of wheat with a low moisture content. Two kinds of wheat—soft spelt wheat and hard Khorasan wheat—were dried at 45 °C to reduce the moisture content from 12% to...
The study investigates the impact of sourdoughs made with different flours (white wheat, wholemeal wheat, and barley) and specific enzymes (laccase, lipase, and hemicellulase) on the technological properties of gluten-based wheat breads, thereby expl...
Wheat breeding continues to be an important component of agricultural innovations in the Great Plains region of the US. This paper reviews Oklahoma’s wheat breeding program over the past several decades with an emphasis on the economic aspects...
The limited culinary utilizations of durum wheat (Triticum turgidum ssp. durum) are partly related to its very hard kernel texture, which is due to the softness genes Puroindoline a (Pina) and Puroindoline b (Pinb) on the Hardness (Ha) locus eliminat...
This study investigated the effects of incorporating colored wheat flours (red, blue, purple, and black) and replacing sucrose with xylitol on the technological, functional, and nutritional properties of cookies. Cookies were produced using 50:50 ble...
This study aimed to characterize the stress relaxation of wheat kernels of different hardness and varying moisture contents using generalized Maxwell models with three, five, and seven elements. Single-kernel stress relaxation tests were conducted un...
Rusts are important pathogens of angiosperms and gymnosperms including cereal crops and forest trees. With respect to cereals, rust fungi are among the most important pathogens. Cereal rusts are heteroecious and macrocyclic requiring two taxonomicall...
of 9