Deoxynivalenol (DON) is the most commonly found mycotoxin in scabbed wheat. In order to reduce the DON concentration in scabbed wheat with superheated steam (SS) and explore the feasibility to use the processed wheat as crisp biscuit materials, wheat...
This paper presents a fuzzy quality certification of wheat. This analysis is based on the fuzzy analysis model of wheat. We developed a Matlab application with the help of which we modeled the perceptions in relation to the main quality physical and...
The objective of this study is to compare the yields and qualities of the hulled wheats emmer (Triticum dicoccum Schübl.) and spelt (Triticum aestivum L. ssp. spelta) with the commonly cultivated naked wheats common wheat (Triticum aestivum L. s...
The wheat cultivar significantly influences the quality of grain and malt, which are used to produce wheat beers, determining their potential for use in brewing. The brewing process influenced the quality of wheat beers obtained from selected winter...
Grain yield and quality of wheat are both important components for food security. Great effort has been made in the genetic improvement of wheat grain yield in China. However, wheat grain quality (i.e., protein concentration and protein quality) has...
The reduced N fertilization rate and N supplied by pea (Pisum sativum L.) residue may sustain subsequent spring wheat (Triticum aestivum L.) growth, yield, and quality. We examined the response of spring wheat growth, yield, and quality to cropping s...
The main aim of this study was to investigate the quality and nutritional properties (dietary fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of colored wheats. White (cultivar Agronomicheskaya 5), re...
Grain yield and quality are critical factors in agricultural production. This study aimed to investigate the impact of sowing time on wheat yield and quality and identify the optimal sowing period for wheat in the Xinjiang region of China. The yield...
Par-baking technology increases the production efficiency of bread. However, the degree of par-baking can vary significantly amongst product types and intended sales markets, leading to substantial differences in the quality attributes of the finishe...
Wheat quality assessment involves physical, physicochemical, chemical, and sensory characterization of wheat kernels and the resulting wheat flour, dough, and bread. The physical tests conducted on wheat flour dough are mostly based on empirical meth...
Wheat is a vital staple food crop, and its post-harvest storage is paramount to maintaining its quality. However, conventional grain storage methods frequently impede the ability to promptly and accurately predict and assess quality changes. Moreover...
Soil quality assessment based on crop yields and identification of key indicators of it can be used for better management of agricultural production. In the current research, the weighted additive soil quality index (SQIw), factor analysis (FA), and...
Spelt wheat (Triticum aestivum L. ssp. spelta Thell.) is an ancient wheat that has been widely cultivated for hundreds of years. Recently, this species has been neglected in most of Europe; however, the desire for more natural and traditional foods h...
The study assessed the quality parameters of grain and flour, the rheological properties of dough and the quality of bread prepared from flour of hybrid cultivars of wheat in comparison with population cultivars of wheat. As the interest in wheat hyb...
This paper aimed to investigate the influence of certain wheat and wheat malt quality indicators on limit of attenuation of wort (LAT). The experiment was conducted using wheats that have been proven to display the best malting properties with height...
Proper grain storage plays a critical role in maintaining food quality. Among a variety of grains, wheat has emerged as one of the most important grain reserves globally due to its short growing period, high yield, and storage resistance. To improve...
With climate change, maintaining wheat quality has become essential for the functional properties, end-use, commodity value, and nutritional benefits of wheat flour. Temperature indirectly influences wheat quality by modulating grain size, starch and...
This study was conducted to determine the effect of pre-harvest glyphosate application on spring wheat quality characteristics, ranging from kernel quality to baking quality. Two wheat cultivars were grown in three locations, and glyphosate was appli...
Irrigation has been pivotal in sustaining wheat as a major food crop in the world and is increasingly important as an adaptation response to climate change. In the context of agricultural production responding to climate change, improved irrigation m...
Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich...
The quantity and quality of protein and the rheological traits of wheat are crucial for processing flour in the baking industry, but there are few comparisons in the literature between old and modern wheat species. To help fill this gap, the baking q...
Durum wheat is a staple crop for the Mediterranean diet because of its adaptability to environmental pressure and for its large use in cereal-based food products, such as pasta and bread, as a source of calories and proteins. Durum wheat whole grains...
This study investigates the impact of climatic factors on the quality of naturally stored wheat, focusing on the relationship between environmental conditions (temperature and humidity) and key physico-chemical properties (internal moisture, protein,...
In this work, we studied the impact of harvesting time on Fusarium mycotoxin occurrence in spring wheat and the effect of mycotoxin contamination on the quality of these grains. The spring wheat grains (Triticum aestivum L.) were collected in 2016–20...
In order to improve the detection accuracy for the quality of wheat, a recognition method for wheat quality using the terahertz (THz) spectrum and multi-source information fusion technology is proposed. Through a combination of the absorption and the...
Selection for wheat (Triticum aestivum L.) grain quality is often costly and time-consuming since it requires extensive phenotyping in the last phases of development of new lines and cultivars. The development of high-throughput genotyping in the las...
Higher moisture content in wheat benefits processing but impairs storage stability. Current research on quality changes in high-moisture wheat under varying storage temperatures remains limited. This study systematically evaluated wheat with 14% mois...
As a globally distributed cereal, wheat is an essential part of the daily human dietary structure. Various changes in nutrient composition and starch structure can reflect the quality of wheat. In this study, we carried out a series of measurements t...
Mechanical damage to wheat grains is inevitable during harvester threshing; damaged wheat grains are vulnerable to mold colonies. Selecting optimal threshing pattern is an important approach to reduce wheat storage quality loss for threshing damage....
The quality of wheat primarily depends on its storage protein quality, especially in regards to gluten content and high-molecular-weight glutenin subunits (HMW-GS). The number of HMW-GS alleles is limited in bread wheat (Triticum aestivum L.), wherea...
There are long-standing established intrinsic quality requirements of end products made from durum wheat semolina, with color, textural, and cooking properties of pasta and couscous representing persistent key attributes for consumers. Over time, tra...
Selenium is a micronutrient that is important for the proper functioning of the body. The research presented in this paper investigated the impact of various methods of selenium fertilization at various stages of plant growth on its content in grain...
Wheat (Triticum aestivum L.) stands as a significant cereal crop globally, including in Korea, where its consumption reached 35.7 kg per capita in 2023. In the southern regions of Korea, wheat cultivation follows paddy rice, with harvesting typically...
Modern plant-breeding practices have narrowed the genetic base of wheat, such that there is a need to introduce new germplasms with underexploited diversity into breeding programs. Wheat landraces are a very valuable resource when searching for genet...
The study aims to accurately detect gluten quality of whole wheat flour without a refining process by measuring gluten aggregation properties with a novel and non-destructive chemometric technique called GlutoPeak, coupled with principal component an...
Genotype-by-environment interaction (GEI) is often a great challenge for breeders since it makes the selection of stable or superior genotypes more difficult. In order to reduce drawbacks caused by GEI and make the selection for wheat quality more ef...
This study was conducted to evaluate the influence of kernel size and its potential interaction with genotype on durum wheat quality with emphases on kernel physical characteristics, milling performance, and color-related quality parameters. Wheat sa...
The main purpose of the paper is to highlight the impact of foliar fertilization during the various growth stages of winter wheat and its role in achieving high-quality and superior production. Foliar fertilizers play a crucial role in calibrating an...
The relationships between breadmaking quality, kernel properties (physical and chemical), and dough rheology were investigated using flours from six genotypes of Syrian wheat lines, comprising both commercially grown cultivars and advanced breeding l...
In order to study the contribution of long-term tillage and rice straw management practices on wheat yield and soil properties in a rice–wheat system, a field study was conducted with seven main plot treatments as straw management practices, i....
The Huang–Huai–Hai Plain is a primary wheat production base in China, where lodging remains a critical constraint limiting yield improvement and quality enhancement. Both nitrogen application and wheat varieties are key factors influencin...
Wheat (Triticum aestivum) is one of the most extensively cultivated and used staple crops in human nutrition, while wheat bread is annually consumed in more than nine billion kilograms over the world. Consumers’ purchase decisions on wheat bread are...
In this study, the effects of microwave treatment on protease activity, dough properties and protein quality in sprouted wheat were investigated. Microwave treatment led to a significant (p < 0.05) reduction in protease activity in sprouted wheat....
This study examines the microbiological and mycotoxicological quality of common wheat in Romania in the extremely dry 2023–2024 agricultural year. Common wheat grown in the West Plain, Southern Hilly Area, Transylvania, and northern Moldavia (4...
Wheat is undoubtedly one of the most important crops worldwide and it is essential to study how the distinct varieties answer to heat waves associated with climatic changes, in order to design adequate wheat breeding strategies. To assess high temper...
Because it is a staple food, sustainable production of wheat is crucial for global food security. Arid and semi-arid regions are worst affected by climate change, which has resulted in poor productivity of different crops, including wheat. To this en...
Near-infrared spectroscopy is a non-invasive, rapid, and efficient analytical method widely employed in agricultural quality assessment. This study aims to explore the potential of Fourier transform near-infrared (FT-NIR) spectroscopy in the analysis...
The role of HMW-GSs in soft wheat quality remains inadequately understood. In Chinese soft wheat variety Ningmai 9, a nonsense mutation (Glu-B1x, 1Bx7null) reduced dough tenacity while enhancing dough extensibility under both low (LN) and high nitrog...
Agribusiness firms requiring a consistent supply of high quality agricultural raw materials have increasingly adopted production contracts to coordinate their supply chains. The present work is aimed to shed light on the role played by sources of ass...
This study was undertaken to determine the effect of the partial replacement of wheat flour (WF) with barley brewer’s spent grain (BBSG) and barley-buckwheat brewer’s spent grain (BBSG + B) on dough quality and bread properties, including...
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