Journal articles on the topic 'High and low protein wheat'
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Pasikatan, M. C., and F. E. Dowell. "High-Speed NIR Segregation of High- and Low-Protein Single Wheat Seeds." Cereal Chemistry Journal 81, no. 1 (January 2004): 145–50. http://dx.doi.org/10.1094/cchem.2004.81.1.145.
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Mastilovic, Jasna, Daniela Horvat, Dragan Zivancev, Aleksandra Torbica, Zarko Kevresan, Nevena Djukic, Damir Magdic, and Gordana Simic. "Analysis of interrelations between wheat protein fractions composition and its technological quality with combined multivariate and univariate statistics." Chemical Industry 68, no. 3 (2014): 321–29. http://dx.doi.org/10.2298/hemind130313057m.
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Data on protein fractions proportion obtained with RP-HPLC and technological quality parameters for 29 wheat cultivars grown in Serbia and Croatia were used for studying of interrelations among wheat protein fractions with different solubility and molecular weight properties by multivariate (PCA) analysis. Obtained trends were used as the base for investigations related to differentiation of technological quality among wheat cultivars with different combination of protein fractions compositions using univariate statistics (ANOVA followed by Duncan?s test) in order to draw out information about interrelations between protein fractions proportion in wheat cultivars and their technological quality. Analysis based on first four PCA factors (89.04% of variability) pointed out at interdependences between: (1) high content of albumins and globulins, low gliadins content and gliadins/glutenins ratio, high ?-gliadins, LMW glutenins and low ?- gliadins share in total protein with low water absorption, high energy and high resistance to extensibility ratio, (2) high albumin and globulin content and high proportion of ?-gliadins in total protein and low extensigraph extensibility, (3) high share of high molecular weight glutenins (HMW-GS) in total proteins, high extensigraph resistance/extensibility ratio and (4) high ?-gliadins share in total protein and low extensigraph resistance/extensibility ratio.
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Cornish, G. B., D. J. Skylas, S. Siriamornpun, F. Békés, O. R. Larroque, C. W. Wrigley, and M. Wootton. "Grain proteins as markers of genetic traits in wheat." Australian Journal of Agricultural Research 52, no. 12 (2001): 1161. http://dx.doi.org/10.1071/ar01054.
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Different protein fractionation techniques were used to define differences between a set of 8 wheat lines used in genetic mapping studies in Australia. A proteomics approach was used to establish the feasibility of identifying new protein polymorphisms for mapping purposes. Detailed analysis confirmed differences in the glutenin subunits, gliadin proteins, and 10–20 other proteins, between the mapping population parents, Cranbrook, Halberd, CD87, and Katepwa. Differences were particularly evident in the low molecular weight classes of protein. Alternative technologies were used to determine the differences in various protein classes in order to screen doubled haploid lines derived from crosses between the wheat lines. Polyacrylamide gel electrophoresis analysis allowed the mapping of loci encoding high molecular weight (HMW) and low molecular weight (LMW) glutenin subunit proteins. Reversed phase high performance liquid chromatography also allowed several loci encoding LMW glutenin subunit proteins to be mapped, as well as a new protein on chromosome 6A. Capillary electrophoresis provided a high-resolution system that was used to map several gliadin-type proteins. The studies showed that proteins provide useful genetic markers and the data are discussed from the point of view of the advantages that protein-based markers offer in providing both genotypic and phenotypic data.
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Clarke, J. M., T. N. McCaig, R. M. DePauw, R. E. Knox, F. R. Clarke, M. R. Fernandez, and N. P. Ames. "Strongfield durum wheat." Canadian Journal of Plant Science 85, no. 3 (July 1, 2005): 651–54. http://dx.doi.org/10.4141/p04-119.
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Strongfield durum wheat (Triticum turgidum L. var durum) is adapted to the durum production area of the southern Canadian prairies. It combines high yield, high grain protein concentration, and low grain cadmium concentration. Strongfield has shorter, stronger straw than Kyle, and has similar maturity and disease resistance to other currently registered durum cultivars. Key words: Triticum turgidum L. var durum, durum wheat, cultivar description, yield, protein, disease resistance
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Clarke, J. M., R. E. Knox, R. M. DePauw, F. R. Clarke, T. N. McCaig, M. R. Fernandez, and A. K. Singh. "Eurostar durum wheat." Canadian Journal of Plant Science 89, no. 2 (March 1, 2009): 317–20. http://dx.doi.org/10.4141/cjps08129.
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Eurostar durum wheat [Triticum turgidum L. subsp. durum (Desf.) Husn.] is adapted to the durum production area of the Canadian prairies. It combines high grain yield, high grain protein concentration, very strong gluten, and low grain cadmium concentration. Eurostar has similar straw strength to Strongfield, and slightly later maturity and similar disease resistance to other currently registered durum cultivars. Key words: Triticum turgidum L. subsp. durum (Desf.) Husn., durum wheat, cultivar description, yield, protein, disease resistance
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Rahimi Eichi, Vahid, Mamoru Okamato, Stephan M. Haefele, Nathaniel Jewell, Chris Brien, Trevor Garnett, and Peter Langridge. "Understanding the Interactions between Biomass, Grain Production and Grain Protein Content in High and Low Protein Wheat Genotypes under Controlled Environments." Agronomy 9, no. 11 (November 1, 2019): 706. http://dx.doi.org/10.3390/agronomy9110706.
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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 understand the differences in N response between high and low GPC wheat genotypes, and to assess the value of biomass growth analysis to assess the differences in N response. Six wheat genotypes from a range of high to low GPC were grown in low, medium and high N, under glasshouse conditions. This experiment was designed around non-destructive estimation of biomass using a high throughput image-based phenotyping system. Results showed that Spitfire and Mace had higher grain N% than Gazelle and QAL2000, and appeared to demand more N to grow their biomass. Moreover, at low N, Spitfire grew faster and achieved the maximum absolute growth rate earlier than high N-treated plants. High grain N% genotypes seem able to manage grain N reserves by compromising biomass production at low N. This study also indicated the importance of biomass growth analysis to show the differences in the N responsiveness of high and low GPC wheat.
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AGAPIE, Alina Laura, Cristian BOSTAN, and Nicolae Marinel HORABLAGA. "THE SULFUR IMPORTANCE FOR HIGH QUALITATIV PRODUCTIONS AT WINTER WHEAT." LIFE SCIENCE AND SUSTAINABLE DEVELOPMENT 1, no. 1 (April 24, 2020): 1–4. http://dx.doi.org/10.58509/lssd.v1i1.7.
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Wheat quality is a complex notion that involves more analysis parameters and the study of a large number of factors that act implicitly to determine it. Besides the genetic factor, mineral nutrition plays an important role in increasing the quality of the crops. Sulfur is an important element in plant nutrition, its absence causing similar damage to nitrogen deficiency. The experience was located at ARDS Lovrin, on a semicarbonatic chernozem, weakly-gleizated and weakly-alkalinised. The mobile P content in soil is 75.7 ppm, of mobile K is 205 ppm and the humus content is 3.47%. Four different agrofunds were studied, with the following graduations of experimental factors: N50, N50S20, N100 and N100S20. The aim of the paper is to highlight the importance of chemical sulfur fertilizers to increase the quality of wheat production. The analyzed parameters were: the percentage of protein, gluten, gliadin, glutenin and the accumulation of protein subunits with high and low molecular weight. Applying a dose of 20 kg/ha sulfur fertilizer active substance brings significant and very significant increases in the percentage of protein (2.8%) and gluten (6.5%), depending on the level of nitrogen fertilization used. The value of gluten proteins, gliadin and glutenin, expressed in g / 100 g flour, increases significantly when applying sulfur fertilizers. In conclusion, sulfur fertilizers, on the background of an adequate supply with nitrogen, help to achieve a balanced protein and gluten content and has a direct positive influence on gluten proteins content.
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Labuschagne, Maryke, Stefania Masci, Silvio Tundo, Vera Muccilli, Rosaria Saletti, and Angeline van Biljon. "Proteomic Analysis of Proteins Responsive to Drought and Low Temperature Stress in a Hard Red Spring Wheat Cultivar." Molecules 25, no. 6 (March 17, 2020): 1366. http://dx.doi.org/10.3390/molecules25061366.
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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 was done to determine the differential abundance of high molecular weight (HMW) glutenin proteins in a drought and low temperature stressed high quality hard red spring wheat cultivar (PAN3478), against a control. The treatments were applied in the greenhouse at the soft dough stage. HMW glutenin proteins were extracted from the flour, and were separated by using two-dimensional gel electrophoresis. Protein spots that had p values lower than 0.05 and fold values equal to or greater than 1.2 were considered to be significantly differentially abundant. These proteins were further analyzed by using tandem mass spectrometry. There was a 1.3 to 1.8 fold change in 17 protein spots due to the cold treatment. The drought treatment caused a 1.3 to 3.8 fold change in 19 protein spots. These spots matched either HMW or low molecular weight (LMW) glutenin subunits. In the latter case, the C subunits of LMW glutenins were notably found to be up-regulated under both stress conditions. All the proteins that have been identified can directly influence dough characteristics. Data are available via ProteomeXchange with the identifier PXD017578.
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Fowler, D. B. "CDC Ptarmigan soft white winter wheat." Canadian Journal of Plant Science 90, no. 6 (December 1, 2010): 857–61. http://dx.doi.org/10.4141/cjps09181.
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CDC Ptarmigan is a soft white winter wheat (Triticum aestivum L.) cultivar that is eligible for grades of the Canada Western General Purpose (CWGP) wheat class. The CWGP class was introduced in 2007 to encourage the development and production of cultivars for the biofuel and livestock feed markets in western Canada. CDC Ptarmigan is an intermediate height, very high-yielding, stem and leaf rust susceptible, low protein concentration, soft kernel texture winter wheat cultivar that is adapted to the low rust hazard area of western Canada. A high yield potential of low protein concentration grain make CDC Ptarmigan a good fit for the CWGP class.
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Uri, Csilla, Árpád Tóth, Péter Sipos, Mária Borbélyné Varga, and Zoltán Győri. "The composition of gluten proteins and their effect on the rheological properties of gluten." Acta Agraria Debreceniensis, no. 23 (May 23, 2006): 124–29. http://dx.doi.org/10.34101/actaagrar/23/3215.
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Wheat is the major cereal component of bread in the world and is grown worldwide. Of the cereals only the bread wheats – and less the triticale – includes storage proteins that play an important role in the performance of gluten. Proteins of gluten complex may be present in two classes:− low molecular weight (gliadin-) components, and− high molecular weight (glutenin-) components.Gliadins shown appreciable heterogenity and can be separated into 40-50 components with gel electrophoresis. The composition of gliadins is employable for the identification the wheat varieties and to investigate the varieties. In the decreasing electrophoretic mobility sequence may be distinguish α-, β-, γ- and ω-gliadins. A glutenin subunits may be include in two classes:− high molecular weight glutenin subunits (HMW-GS),− low molecular weight glutenin subunits (LMW-GS).Wheat varieties can be identified by glutenin and their quality selection is also possible. The gliadin’s polypeptides encoding genes are located on the short arm of chromosomes 1A, 1B and 1D, 6A, 6B and 6D. Genetic coding for HMW subunits is located on the long arms of chromosomes 1A, 1B and 1D, the LMW-GS are also located on chromosomes 1A, 1B and 1D (Glu-3 loci) near the gliadin-coding loci.Storage proteins affect the rheological properties of gluten by two factors:1. The quality and quantity of the protein components of the gluten complex,2. The interactions between the protein fractions.
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Sampson, D. R., R. G. Fulcher, W. L. Seaman, and J. Fregeau-Reid. "Harmil winter wheat." Canadian Journal of Plant Science 71, no. 2 (April 1, 1991): 543–46. http://dx.doi.org/10.4141/cjps91-079.
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Harmil is a new soft white winter wheat (Triticum aestivum L.) cultivar well adapted to southwestern Ontario. It has high yield, medium height, strong straw, low grain and flour protein, and low 1000-grain weight. It is moderately susceptible to leaf and head diseases, but it is the only cultivar available for the area that is resistant to the two prevalent races of loose smut (Ustilago tritici). Key words: Triticum aestivum L., wheat (winter), soft white, cultivar description
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Zivancev, Dragan, Branislava Nikolovski, Aleksandra Torbica, Jasna Mastilovic, and Nevena Djukic. "Lab-on-a-Chip method uncertanties in determination of high-molecular-weight glutenin subunits." Chemical Industry and Chemical Engineering Quarterly 19, no. 4 (2013): 553–61. http://dx.doi.org/10.2298/ciceq120517090z.
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Polymeric wheat endosperm proteins, especially the high-molecular-weight glutenin subunits (HMW-GS), are probably the most interesting protein fraction giving the essential information about bread-making quality of wheat flour. A relatively new method that shows a great potential for a fast, reliable and automatable analysis of protein purity, sizing and quantification is microfluidic or Lab-on-a-Chip (LoaC) capillary electrophoresis. This work was aimed to explore the possibilities of implementation of LoaC method to analysis of protein samples isolated from a Serbian common wheat variety, emphasizing the steps that might bring uncertainties and affect reproducibility of obtained glutenin subunits quantitation results. A good resolution of protein bands in a molecular weight range of 14.0 to 220.0 kDa was achieved. The reproducibility of HMW-GS sizing and quantitation were good, with the average coefficient of variation values of 1.2% and 12.2%. The ratio of HMW-GS to low-molecular-weight glutenin subunits (LMW-GS) was about 20%. The investigation ruled out influences of the extract solution addition and the buffer addition steps of the applied method, as well as the individual chip influence on GS quantitation results. However, there was statistically significant difference between HMW-GS quantitation results of multi-step and one-step extraction procedures applied prior to glutenin subunits extraction step.
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Pozniak, C. J. "CDC Vivid durum wheat." Canadian Journal of Plant Science 93, no. 1 (January 2013): 137–41. http://dx.doi.org/10.4141/cjps2012-160.
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Pozniak, C. J. 2013. CDC Vivid durum wheat. Can. J. Plant Sci. 93: 137–141. CDC Vivid durum wheat is adapted to the durum production area of the Canadian prairies. This conventional height durum wheat cultivar combines high grain yield potential with high grain pigment and protein concentrations and low grain cadmium. CDC Vivid is strong-strawed and has similar maturity and disease resistance to the current check cultivars.
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Pozniak, C. J. "CDC Desire durum wheat." Canadian Journal of Plant Science 93, no. 6 (November 2013): 1265–70. http://dx.doi.org/10.4141/cjps2013-214.
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Pozniak, C. J. 2013. CDC Desire durum wheat. Can. J. Plant Sci. 93: 1265–1270. CDC Desire durum wheat is adapted to the durum production area of the Canadian prairies. This conventional height durum wheat cultivar combines high grain yield potential with high grain pigment and protein concentrations and low grain cadmium. CDC Desire is strong-strawed and is earlier maturing than all check cultivars. CDC Desire expresses disease resistance similar to the current check cultivars.
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Anderson, WK, GB Crosbie, and K. Lemsom. "Production practices for high protein, hard wheat in Western Australia." Australian Journal of Experimental Agriculture 35, no. 5 (1995): 589. http://dx.doi.org/10.1071/ea9950589.
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Field experiments were conducted at 18 sites over 4 years in the eastern and north-eastern wheatbelt of Western Australia where average annual rainfall is <400mm, to investigate suitable techniques for the production of high protein (>13%) wheat in an area that traditionally produces grain of a much lower average protein percentage. Wilgoyne yielded as well as, or better than, any of the cultivars accepted into the Special Hard (SH) grade in Western Australia but 5-10% less than cultivars suitable for the Australian Standard White (ASW) grade. Differences between cultivars were greatest at the optimum sowing time in late May. Lower yields in early May were attributed to water stress during early growth or to frost damage during grain filling. The addition of nitrogen (N) fertiliser to crops sown after 1 June was less effective in increasing grain yield and grain protein than N added to earlier sowings. Most crops that produced >13% protein followed medic or field peas. The addition of N fertiliser was seldom required to produce this concentration of protein in crops that followed medic or peas. Crops following pasture with a low legume content or wheat had lower grain protein concentrations. Friable red-brown earth soils in a medic or pea rotation were able to achieve the required grain protein, but other combinations were not extensively tested. From these experiments, cultivars with inherently small grains due to their propensity to produce high levels of small grain screenings (whole grain through a 2-mm, slotted sieve) may be less able to increase yields economically by increasing kernel numbers per unit area under conditions in Western Australia.
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Singh, A. K., J. M. Clarke, R. M. DePauw, R. E. Knox, F. R. Clarke, M. R. Fernandez, and T. N. McCaig. "Enterprise durum wheat." Canadian Journal of Plant Science 90, no. 3 (May 1, 2010): 353–57. http://dx.doi.org/10.4141/cjps09147.
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Enterprise durum wheat [Triticum turgidum L. subsp. durum (Desf.) Husn.] is adapted to the durum production area of the Canadian prairies. It combines high grain yield, grain protein concentration, test weight, yellow grain pigment, and low grain cadmium concentration. Enterprise has slightly weaker straw strength, similar days to maturity, and improved fusarium head blight resistance compared with strongfield. Key words: Triticum turgidum L. subsp. durum (Desf.) Husn., durum wheat, cultivar description, grain yield, yellow pigment, cadmium
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Pozniak, C. J., K. Nilsen, J. M. Clarke, and B. L. Beres. "CDC Fortitude durum wheat." Canadian Journal of Plant Science 95, no. 5 (September 2015): 1013–19. http://dx.doi.org/10.4141/cjps-2015-042.
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Pozniak, C. J., Nilsen, K., Clarke, J. M. and Beres, B. L. 2015. CDC Fortitude durum wheat. Can. J. Plant Sci. 95: 1013–1019. CDC Fortitude durum wheat is adapted to the durum production area of the Canadian prairies. This conventional-height durum wheat cultivar combines high grain yield potential with high grain pigment and protein concentrations and low grain cadmium. CDC Fortitude has strong straw with a solid stem (high degree of pith expression) conferring wheat stem sawfly resistance. CDC Fortitude expresses leaf, stem, and stripe rust, common bunt, loose smut and Fusarium head blight resistance similar to the current check cultivars.
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Kahlon, Talwinder S., Roberto J. Avena-Bustillos, Jenny L. Brichta, and Ashwinder K. Kahlon. "High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals." Foods 8, no. 11 (November 19, 2019): 591. http://dx.doi.org/10.3390/foods8110591.
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Whole grain quinoa and wheat, high-protein vegetable flatbreads were evaluated by tasters and a physical analysis was conducted. The objective was to produce nutritious, tasty gluten-free (quinoa) as well as gluten-containing (wheat) flatbreads. Flatbreads were Quinoa Peanut Oilcake Broccoli (QPCBROC), Wheat Peanut Oilcake Broccoli (WPCBROC), Quinoa Peanut Oilcake Beets (QPCBEET) and Wheat Peanut Oilcake Beets (WPCBEET). Peanut Oilcake would increase protein and add value to this farm byproduct. Bile acid binding broccoli and beets with cholesterol-lowering potential were used. Tasters preferred QPCBROC flatbreads for all sensory parameters. Acceptance of flatbreads was QPCBROC (83%), WPCBROC (70%), QPCBEET (78%) and WPCBEET (69%); these values were statistically similar. The objective of ≥25% protein content was exceeded by 5–8% and that of ≥70% acceptance was adequately achieved. These flatbreads were low in fat (5–6%) and contained essential minerals (4%) with only ≤1% added salt. Porosity and expansion data suggest that these flatbreads would take up relatively little shelf space. These flatbreads require only three ingredients and can be made in a household kitchen or by commercial production. These flatbreads offer a nutritious, tasty choice for all, and quinoa flatbreads offer an option for gluten-sensitive individuals.
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Perenzin, M., N. E. Pogna, and B. Borghi. "Combining ability for breadmaking quality in wheat." Canadian Journal of Plant Science 72, no. 3 (July 1, 1992): 743–54. http://dx.doi.org/10.4141/cjps92-090.
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Combining ability and heterotic patterns for grain yield, kernel weight, and seven traits related to breadmaking quality were determined in 45 F1 hybrid wheats and 18 parents grown in two environments in Italy. Significant, positive general combining ability (GCA) effects were observed for yield (cultivars Pandas and SK 7), protein content (Salmone) and for the alveograph parameters of dough strength W (Pandas, Saliente and Salmone), tenacity P (Irnerio, Kosutka and Saliente) and extensibility L (Pandas, Salgemma and Salmone). Although best-parent heterotic responses for yield were generally low (5–10%), they were evident at all levels of yield potential. Hybrid wheats tended to have high protein content, enhanced dough extensibility and weak gluten compared with the parents. However, a few hybrid combinations from crosses between high-yielding cultivars and good-quality cultivars had both good yield levels (> 7 t ha−1) and acceptable breadmaking properties (W > 250, P/L < 1). Significant positive correlations were found between protein content and dough extensibility, and between the SDS sedimentation volume and dough tenacity. The lack of correlation between yield and protein content in hybrid wheat could result from the high total biomass in hybrid genotypes.Key words: Breadmaking, combining ability, heterosis, protein content, Wheat, Triticum aestivum L.
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Pozniak, C. J., S. L. Fox, and D. R. Knott. "CDC Verona durum wheat." Canadian Journal of Plant Science 89, no. 2 (March 1, 2009): 321–24. http://dx.doi.org/10.4141/cjps08117.
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CDC Verona durum wheat is adapted to the durum production area of the Canadian prairies. This conventional-height durum wheat combines good yield and high grain pigment and protein concentrations and is low in grain cadmium. CDC Verona is strong strawed and has similar maturity and disease resistance as other registered durum cultivars. Key words: Triticum turgidum L. var durum, durum wheat, yield, yellow pigment, cadmium, cultivar description
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Zhang, Hai Yan. "Fundamental Characteristics of Wheat Protein Composite Fiber." Advanced Materials Research 821-822 (September 2013): 325–28. http://dx.doi.org/10.4028/www.scientific.net/amr.821-822.325.
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Wheat protein composite fiber is a kind of new regenerated cellulose fiber containing protein utilization of wheat bran prepared. The fundamental characteristics of wheat protein composite fiber were studied. The results show that the dry fracture strength is 2.03 cN/dtex and it is lower than that of viscose fiber. It has high moisture regain and low fracture strength and the moisture regain of the fiber is 12.23%. The whiteness of wheat protein composite fiber is lower than viscose fiber. The combustion performance of wheat protein composite fiber is similar to viscose fiber. Compared with wool, the combustion performance is easy. Dyeing properties of the fiber with reactive dyes is excellent and the goods have bright color and good color fastness. The dyeing percentage of direct dyes reached to 90%. The wheat protein composite fiber product is deeply liked by people with its good wearing property, and extensively applied to wear base material with its fine affinity.
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Singh, A. K., J. M. Clarke, R. E. Knox, R. M. DePauw, T. N. McCaig, M. R. Fernandez, and F. R. Clarke. "Transcend Durum wheat." Canadian Journal of Plant Science 92, no. 4 (July 2012): 809–13. http://dx.doi.org/10.4141/cjps2011-255.
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Singh, A. K., Clarke, J. M., Knox, R. E., DePauw, R. M., McCaig, T. N., Fernandez, M. R. and Clarke, F. R. 2012. Transcend durum wheat. Can. J. Plant Sci. 92: 809–813. Transcend durum wheat [Triticum turgidum L. subsp. durum (Desf.) Husn.] is adapted to the durum production area of the Canadian prairies. It combines high grain yield, grain protein concentration, test weight, yellow grain and dough pigment, and low grain cadmium concentration. Transcend has strong straw, slightly more days to maturity, and improved Fusarium head blight resistance compared to Strongfield.
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Liu, CY, and AJ Rathjen. "Association of high and low molecular weight glutenin subunits with dough strength in durum wheats (Triticum turgidum ssp. turgidum L. conv. durum (Desf.)) in southern Australia." Australian Journal of Experimental Agriculture 36, no. 4 (1996): 451. http://dx.doi.org/10.1071/ea9960451.
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A large set of durum wheat lines (79 including 8 advanced Australian breeding lines) randomly collected from 11 countries and 11 bread wheat cultivars were grown in replicated trials at 2 field locations to compare yield and gluten quality. Gluten strength, as measured by the sodium dodecyl sulfate (SDS)-sedimentation (SDSS) test, varied considerably among the durum lines and was associated with the presence of specific glutenins. Unlike some previous reports, the present study showed that durum wheat cultivars having the high molecular weight (HMW) glutenin subunits coded by Glu-B1 genes such as 13 + 16 and 7 + 8 were highly correlated with improved dough strength, which was consistent with the effect of HMW glutenin subunits on dough quality in bread wheat. Cultivars having the low molecular weight (LMW) glutenin allele LMW-2 (or gliadin band r-45) generally gave stronger gluten than lines with allele LMW-1, as reported by earlier workers. The LMW pattern LMW-IIt gave the strongest glutenin. The combined better alleles at Glu-B1 (coded bands 13 + 16, 7 + 8 v. 6 + 8, 20) and Glu-3 (patterns LMW- II, LMW-IIt v. LMW-I) showed linear cumulative effects for dough strength. All the durum lines studied had lower SDSS values than the bread wheat controls (45.8 v. 76.2 mL), though durum wheats tended to possess higher grain protein concentrations (14.0 v. 11.9%) and gave lower grain yield than bread wheat. The Australian advanced lines had higher yield and better dough strength than durums from other countries except those from CIMMYT. The Australian lines also had 1-1.5% higher protein concentration and equal or better grain yield than the bread wheat, suggesting that these lines had potential for commercial use.
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Pozniak, C. J., and J. M. Clarke. "CDC Carbide durum wheat." Canadian Journal of Plant Science 95, no. 5 (September 2015): 1007–12. http://dx.doi.org/10.4141/cjps-2015-045.
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Pozniak, C. J. and Clarke, J. M. 2015. CDC Carbide durum wheat. Can. J. Plant Sci. 95: 1007–1012. CDC Carbide durum wheat is adapted to the durum production area of the Canadian prairies. This conventional-height durum wheat cultivar combines high grain yield potential with high grain pigment and protein concentrations, and low grain cadmium. CDC Carbide carries the Sm1 gene conferring resistance to the Orange Wheat Blossom Midge [Sitodiplosis modellana (Gehin)]. CDC Carbide is resistant to prevalent races of leaf, stem and stripe rust, and common bunt, and expresses end-use quality suitable for the Canada Western Amber Durum class.
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Kusnandar, Feri, Harya Danniswara, and Agus Sutriyono. "Pengaruh Komposisi Kimia dan Sifat Reologi Tepung Terigu terhadap Mutu Roti Manis." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 9, no. 2 (October 31, 2022): 67–75. http://dx.doi.org/10.29244/jmpi.2022.9.2.67.
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Wheat flour is the main ingredient in bread processing. Wheat flour manufacturers produce quality wheat flour suitable for bread in term of its chemical composition and rheological properties. This study compared four types of wheat flours (premium high protein, high protein, economic high protein, and medium protein) produced by PT XYZ (namely GC, GE, KR and BS) with wheat flours produced by other manufacturers (TTK1 to TTK8) in the making of sweet bread. Chemical composition (moisture, ash, protein and gluten), Farinograph profile and sensory quality of the resulting sweet bread were compared. The quality of GC flour had a high moisture and lower protein content than wheat flours in the same class (TTK1, TTK2). This affected the rheological characteristics, i.e a low development time and stability, as well as a high mixing tolerance index (MTI). The KR flour had a higher ash content than other flours in the same class (TTK5, TTK6), while BS flour had a higher moisture content than TTK7 and TTK8. The moisture content of wheat flour had negative correlations on sweet bread taste, while the ash had negative correlations on aroma, crumb, and taste. The protein and gluten of wheat flour affected its rheological characteristics, hence contributed to volume, crumb and softness of sweet bread.
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MacRitchie, F., and RB Gupta. "Functionality-Composition relationships of wheat flour as a result of variation in sulfur availability." Australian Journal of Agricultural Research 44, no. 8 (1993): 1767. http://dx.doi.org/10.1071/ar9931767.
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Some recently developed methods for analysing wheat protein composition have been applied to studying the composition/functionality relationships for flours from grain samples of the wheat variety Olympic, grown under differing nitrogen/sulfur fertilizer treatments. In this way, the effects of changing protein composition on functional properties could be followed without the complication of allelic variation. Previous work had established that sulfur deficiency caused an imbalance in dough properties characterized by an increase in dough strength (extensograph maximum resistance, Rmax) and a decrease in extensibility (Ext). In the present study, decreasing flour sulfur content was accompanied by an increase in the ratio of high (HMW) to low (LMW) molecular weight glutenin subunits. As a result, the portion of polymeric proteins (those proteins such as glutenins whose molecules contain multiple polypeptide chains) that is unextractable in SDS-buffer solution (%UPP, a measure of molecular size distribution) also increased with a decrease in sulfur content. A highly significant correlation was found between Rmax and %UPP. In contrast, Rmax showed a high negative correlation with the percentage of polymeric protein in the total protein. Results are generally in agreement with previous studies of wheat samples which varied considerably in genotype but not in environment, thus establishing fundamental relationships between protein composition and dough properties. Extensibility related positively to the percentage of polymeric protein in the flour, but evidence suggested that Ext can be limited by a shift in the molecular weight distribution to too high molecular weight. Reduction in the percentage of polymeric protein in flour (and Ext) as a result of sulfur deficiency was due to a decrease in LMW glutenin subunits which are normally present in greater amounts than the HMW subunits. Dependence of dough mixing and baking performance parameters on protein composition is also reported.
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Ma, Junjie, Yonggui Xiao, Lingling Hou, and Yong He. "Combining Protein Content and Grain Yield by Genetic Dissection in Bread Wheat under Low-Input Management." Foods 10, no. 5 (May 11, 2021): 1058. http://dx.doi.org/10.3390/foods10051058.
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The simultaneous improvement of protein content (PC) and grain yield (GY) in bread wheat (Triticum aestivum L.) under low-input management enables the development of resource-use efficient varieties that combine high grain yield potential with desirable end-use quality. However, the complex mechanisms of genotype, management, and growing season, and the negative correlation between PC and GY complicate the simultaneous improvement of PC and GY under low-input management. To identify favorable genotypes for PC and GY under low-input management, this study used 209 wheat varieties, including strong gluten, medium-strong gluten, medium gluten, weak gluten, winter, semi-winter, weak-spring, and spring types, which has been promoted from the 1980s to the 2010s. Allelic genotyping, performed using kompetitive allele-specific polymerase chain reaction (KASP) technology, found 69 types of GY-PC allelic combinations in the tested materials. Field trials were conducted with two growing season treatments (2018–2019 and 2019–2020) and two management treatments (conventional management and low-input management). Multi-environment analysis of variance showed that genotype, management, and growing season had extremely substantial effects on wheat GY and PC, respectively, and the interaction of management × growing season also had extremely significant effects on wheat GY. According to the three-sigma rule of the normal distribution, the GY of wheat varieties Liangxing 66 and Xinmai 18 were stable among the top 15.87% of all tested materials with high GY, and their PC reached mean levels under low-input management, but also stably expressed high GY and high PC under conventional management, which represents a great development potential. These varieties can be used as cultivars of interest for breeding because TaSus1-7A, TaSus1-7B, TaGW2-6A, and TaGW2-6B, which are related to GY, and Glu-B3, which is related to PC, carry favorable alleles, among which Hap-1/2, the allele of TaSus1-7A, and Glu-B3b/d/g/i, the allele of Glu-B3, can be stably expressed. Our results may be used to facilitate the development of high-yielding and high-quality wheat varieties under low-input management, which is critical for sustainable food and nutrition security.
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Busetto, Luca, Mariangela Marangon, and Fabio De Stefano. "High-protein low-carbohydrate diets: what is the rationale?" Diabetes/Metabolism Research and Reviews 27, no. 3 (March 2011): 230–32. http://dx.doi.org/10.1002/dmrr.1171.
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Metakovsky, EV, CW Wrigley, F. Bekes, RB Gupta, and EV Metakovskii. "Gluten polypeptides as useful genetic markers of dough quality in Australian wheats." Australian Journal of Agricultural Research 41, no. 2 (1990): 289. http://dx.doi.org/10.1071/ar9900289.
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Seed proteins of 28 Australian bread wheat cultivars were analysed by gel electrophoresis to indicate variations in the composition of their gliadins and glutenin polypeptides (both low- and high-molecular-weight). Composition was indicated according to allelic blocks of genes for each protein class and for each chromosome involved. Relationships were studied between gluten-protein alleles, pedigrees and dough properties (in the Extensograph). Overall, gliadins and low-molecular-weight (LMW) subunits of glutenin controlled by group 1 chromosomes showed closest relationships with each other. LMW subunits were most highly correlated with dough resistance and extensibility. Gliadins controlled by chromosomes 6A and 6D also had highly significant relationships to dough resistance and extensibility, respectively. Among high-molecular-weight subunits of glutenin, however, only those controlled by chromosome 1B showed a significant relationship with resistance to dough extension.
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Giménez, Marilina. "EFFECTS OF NITROGEN FERTILIZER ON FLOUR PROTEIN COMPOSITION AND DOUGH QUALITY IN WHEAT CULTIVATED IN LA PAMPA PROVINCE." Semiárida Revista de la Facultad de Agronomía UNLPam 30, no. 2 (October 1, 2020): 63–77. http://dx.doi.org/10.19137/semiarida.2020(02).63-77.
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Breadmaking quality of wheat flour (Triticum aestivum L.) depends not only on the genotype but also on the availability of nitrogen, and wheat protein composition is important for understanding the biochemical basis of wheat quality. The objective of this study was to evaluate the effect of nitrogen availability on flour protein fractions, to analyze their distribution and relationship with bakery quality. We worked with ACA 315 cultivar, where different application rates and timing of nitrogen nutrition were tested. Flour protein fraction composition was quantified following two protocols. Nitrogen application affected glutenin concentration and protein fraction composition favoring polymeric proteins and increasing polymeric/monomeric proteins ratio, however, increase of flour polymeric proteins did not resulted in improved rheological properties. The nitrogen added in this experiment in the differen experiments was not enough to obtain good quality bakery flours. Low protein values were obtained in grain, low gluten concentration and the dough had low W value and high P/L, being very tenacious and no very extensible. Due to low grain protein concentration farinograph parameters could not be interpreted since, under these conditions they are overestimated. These results show that not only genotypic genetic information, should be considered, also gene expression regulation in response to environmental factors, such as nitrogen availability. Therefore, genotype should continue to be studied, both at the level of variation allelic individual and in combination of different alleles of grain reserve proteins. It is also necessary to incorporate in future studies amount and timing of nitrogen application and other nutrients, such us S, in order to obtain better quality bakery flours in La Pampa province.
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Venegas, Jorge P., Robert A. Graybosch, Brian Wienhold, Devin J. Rose, Brian M. Waters, P. Stephen Baenziger, Kent Eskridge, Guihua Bai, and Paul St Amand. "Biofortification of Hard Red Winter Wheat by Genes Conditioning Low Phytate and High Grain Protein Concentration." Crop Science 58, no. 5 (July 26, 2018): 1942–53. http://dx.doi.org/10.2135/cropsci2018.03.0175.
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Fuller, M. F., A. Cadenhead, D. S. Brown, A. C. Brewer, M. Carver, and R. Robinson. "Varietal differences in the nutritive value of cereal grains for pigs." Journal of Agricultural Science 113, no. 2 (October 1989): 149–63. http://dx.doi.org/10.1017/s0021859600086706.
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SUMMARYEstimates were made of the dry matter (DM) yield and N content of cereal grains harvested from trial plots. They included 236 combinations of variety and treatment, with 13 varieties of winter wheat grown under six husbandry regimes, 14 varieties of spring barley under three husbandry regimes and ten varieties of winter barley under 11 husbandry regimes. The husbandry included timing and rate of fertilizer application, use of growth regulator and fungicide, and seed rate.For all three cereals, there were highly significant positive associations between grain N content (g/kg DM) and grain DM yield (t/ha) when individual varieties were grown under different conditions. The regression coefficients were: winter wheat 2·28, spring barley 0·74 and winter barley 1·06. When varieties were compared under constant husbandry, the association between N content and yield was negative; the regression coefficients were: winter wheat – 1·53, spring barley –1·14 and winter barley –1·21.The contents of lysine, threonine, isoleucine and valine were examined in 19 samples of winter wheat, 19 of spring barley and 21 of winter barley. Each cereal type included a comparison of varieties under one husbandry regime and a comparison of husbandry regimes in one variety.The amino acid composition of wheat protein changed little with either variety or treatment. In spring and winter barley, lysine concentration in grain protein (g/16 g N) decreased with increases in grain N which arose from additional fertilizer N. There were similar decreases in threonine, isoleucine and valine in winter barley, but varietal differences in grain N were not associated with significant changes in the amino acid composition of grain protein.The nutritive values of spring barley, winter barley and winter wheat were compared in digestion and N balance studies in growing pigs. A subset often samples was examined which included, for each cereal type, high- and low-protein varieties, each (except for spring barley) grown with high or low rates of applied fertilizer N.Apparent digestibility of dry matter measured at the terminal ileum was similar (0·67–0·70) in all three types of cereal but there was a tendency for the DM of high-protein varieties to be digested better than that of low-protein varieties. Over the whole digestive tract, the apparent digestibility of the DM of wheat was higher (0·83) than that of barley (0·75).The apparent digestion of the starch of all samples was virtually complete (0·98) by the end of the ileum; the remainder was digested in the large intestine.The apparent digestibility of N up to the terminal ileum was significantly higher for wheat than for barley, and significantly higher in high- than in low-protein varieties. Over the whole gastro-intestinal tract, the difference between the cereals was even larger; a greater proportion of wheat N than of barley N was digested in the large intestine.The rate of N fertilizer application did not significantly affect the apparent digestibility of any amino acid but there were significant differences amongst the cereal types in the apparent digestibility of seven amino acids. The amino acids in high-protein varieties were, on average, 6 % more digestible than those in low-protein varieties.When allowance was made for the endogenous flow of amino acids, some of the differences between cereals and between high- and low-protein varieties disappeared but some significant differences remained.The biological value (BV) of wheat protein (0·43) was significantly lower than that of barley protein (mean 0·57). When pigs were fed wheat as the sole protein source, the higher N content of wheat compensated for its lower BV. There were no significant differences in the rates of N retention between pigs fed on wheat or barley.
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Zhang, Wei, Haoxuan Wang, Liuyan Li, Xuefeng Zeng, Zaixi Shu, and Pingping Wang. "Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour." Journal of Food Quality 2022 (August 23, 2022): 1–7. http://dx.doi.org/10.1155/2022/1584656.
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Wheat flours were treated with ozone gas at low- and high-intensity conditions (0.61 and 3.82 g/h) for different durations (short: 5 min; long: 30 min), and the ozone-treated flours were evaluated in quality properties, including pH, protein component, water molecular mobility of dough, pasting property, and steamed bread quality. At both conditions, ozone treatment decreased the pH of wheat flour. Long duration of high-intensity treatment aroused significant increase in insoluble polymeric protein (IPP) content of wheat flour, but other treatments did not significantly change the IPP content. Dough of ozone-treated flour had higher water molecular mobility than that of native flour. Short duration of low-intensity treatment did not significantly change most pasting viscosity parameters of wheat flour, but other treatments increased the peak viscosity, breakdown viscosity, and setback viscosity. Steamed bread of ozone-treated flour had lower specific volume and pore uniformity than that of native flour. Long duration of high-intensity treatment of flour increased the hardness and chewiness of the steamed bread product, but other treatment showed opposite effect. Among the four ozone treatments, long duration of high-intensity treatment aroused the greatest change in pH, IPP, water molecular mobility of dough, and the quality of steamed bread, while short duration of low-intensity treatment had the minimum effect. Long duration of low-intensity treatment was close to the short duration of high-intensity treatment in quality attributes of wheat flour and the total ozone yield. These results suggested that the quality of wheat flour gradually changed with the increase of total ozone yield, and overozonization would greatly deteriorate the quality of wheat flour.
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Fradgley, Nick S., Alison R. Bentley, and Stéphanie M. Swarbreck. "Defining the physiological determinants of low nitrogen requirement in wheat." Biochemical Society Transactions 49, no. 2 (March 26, 2021): 609–16. http://dx.doi.org/10.1042/bst20200282.
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Nitrogen (N) is a major nutrient limiting productivity in many ecosystems. The large N demands associated with food crop production are met mainly through the provision of synthetic N fertiliser, leading to economic and ecological costs. Optimising the balance between N supply and demand is key to reducing N losses to the environment. Wheat (Triticum aestivum L.) production provides food for millions of people worldwide and is highly dependent on sufficient N supply. The size of the N sink, i.e. wheat grain (number, size, and protein content) is the main driver of high N requirement. Optimal functioning of temporary sinks, in particular the canopy, can also affect N requirement. N use efficiency (i.e. yield produced per unit of N available) tends to be lower under high N conditions, suggesting that wheat plants are more efficient under low N conditions and that there is an optimal functioning yet unattained under high N conditions. Understanding the determinants of low N requirement in wheat would provide the basis for the selection of genetic material suitable for sustainable cereal production. In this review, we dissect the drivers of N requirement at the plant level along with the temporal dynamics of supply and demand.
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Radoš, Kristina, Nikolina Čukelj Mustač, Katarina Varga, Saša Drakula, Bojana Voučko, Duška Ćurić, and Dubravka Novotni. "Development of High-Fibre and Low-FODMAP Crackers." Foods 11, no. 17 (August 25, 2022): 2577. http://dx.doi.org/10.3390/foods11172577.
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Since there are no products in the European market labelled as low-FODMAP (low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), patients with irritable bowel syndrome and non-celiac wheat sensitivity often consume gluten-free products. These naturally contain little FODMAP, but have poorer sensory properties and lower nutritional value. This study aimed to develop sensory attractive crackers with high-fibre and low-FODMAP content. Various gluten-free flours (wholemeal buckwheat and millet, white maize), pumpkin seed meal, chia seeds, flax seeds, rice protein, sweet potato, sourdough, and spices were used to develop nine formulations. Using a nine-point hedonic scale and ranking test, four best-scored products were selected for which descriptive sensory analysis was performed and nutritional value and fructan content were determined. Crackers made from maize and millet flour mixtures (ratio 1:2.5) with sourdough and with chia or flax seed addition were rated highest for overall impression (8.2 and 7.0, respectively). Generally, high-fibre content, hardness, chewiness, dark colour, and bitterness lower the acceptability of crackers, but the addition of spices and sourdough can improve their acceptability and marketability. The crackers could be labelled as “gluten-free”, “low-FODMAP” (<0.12 g/100 g), “naturally high-fibre” (7–10 g/100 g of which 17–23% are soluble), and “high in protein” (24–26 g/100 g).
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Pettersson, D., H. Graham, and P. Åman. "Enzyme supplementation of low or high crude protein concentration diets for broiler chickens." Animal Science 51, no. 2 (October 1990): 399–404. http://dx.doi.org/10.1017/s0003356100005547.
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ABSTRACTPrevious investigations have established that supplementing broiler chicken diets with appropriate endosperm cell wall degrading enzymes can improve nutrient digestion, and indicated that this could allow lower protein diets to be used. In this study the effect of enzyme supplementation on the productive value of low (192 g/kg dry matter (DM)) and high (227 g/kg DM) protein diets was studied. The diets employed were based on barley, wheat and rye, and the two enzyme preparations used, Glucanase GP 5000® and Novozym-343®, contained β3-glucanase and arabinoxylanase activities.The high protein diet gave a higher incidence of sticky droppings, but resulted in a higher growth rate and improved food conversion ratio than the low protein diet. Enzyme supplementation reduced the incidence of sticky droppings and also improved growth rate, food intake and food conversion efficiency for both diets, with the Glucanase GP 5000 preparation generally being more effective. Enzyme supplementation improved growth rate on the low protein diet to a level equal to or better than that on the high protein diet, although this was achieved by a better food intake and an inferior food conversion ratio. This study demonstrated that supplementation with appropriate enzymes could allow a reduction in dietary protein level without affecting broiler growth rate.
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DEXTER, J. E., K. R. PRESTON, L. A. COOKE, B. C. MORGAN, J. E. KRUGER, R. H. KILBORN, and R. H. ELLIOTT. "THE INFLUENCE OF ORANGE WHEAT BLOSSOM MIDGE (Sitodiplosis mosellana Géhin) DAMAGE ON HARD RED SPRING WHEAT QUALITY AND THE EFFECTIVENESS OF INSECTICIDE TREATMENTS." Canadian Journal of Plant Science 67, no. 3 (July 1, 1987): 697–712. http://dx.doi.org/10.4141/cjps87-097.
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Orange wheat blossom midge damage can impart serious loss of quality to Canadian hard red spring wheat. The extent of wheat quality deterioration is highly variable and not well related to degree of visual midge damage. Midge-damaged hard red spring wheat exhibits very high protein content, reduced flour yield, dark flour color, increased flour ash, weak sticky dough properties, low baking absorption and poor bread quality. Midge-damaged wheat contains normal levels of α-amylase and proteolytic enzymes. Severely midge-damaged wheat exhibits inferior gluten protein quality, but the cause remains obscure. The poor baking quality of severely midge-damaged wheat is associated with an unusually low sodium dodecyl sulfate (SDS) sedimentation volume. Samples with visual evidence of midge damage can be rapidly screened for quality defects on the basis of protein content and SDS-sedimentation volume. Aerial applications of Cygon and Lorsban to fields of midge-infested hard red spring wheat significantly reduced visual midge damage, and significantly reduced the extent of wheat quality deterioration.Key words: Midge (orange wheat blossom), wheat (spring), insecticide treatment
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Fowler, D. B. "Sunrise soft red winter wheat." Canadian Journal of Plant Science 92, no. 1 (January 2012): 195–98. http://dx.doi.org/10.4141/cjps2011-107.
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Fowler, D. B. 2012. Sunrise soft red winter wheat. Can. J. Plant Sci. 92: 195–198. Sunrise is a high-yielding soft red winter wheat (Triticum aestivum L.) cultivar that is registered in the Canada Western General Purpose (CWGP) wheat class for production in western Canada. The CWGP wheat class was created in 2008 to encourage the development of cultivars to fill the high energy demands of the biofuel and livestock feed markets. The grain yield of Sunrise is similar to the high-yielding hard red and soft white winter wheat cultivars registered in the CWGP class. It has good stem rust, stripe rust, and tan spot resistance and moderate leaf rust resistance. High grain yield potential of low protein concentration grain combined with good agronomic and disease packages make Sunrise a good fit for the CWGP class.
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Gao, Dan, Anna Helikh, Zhenhua Duan, Yan Liu, and Feifei Shang. "Development of pumpkin seed meal biscuits." Eastern-European Journal of Enterprise Technologies 2, no. 11 (116) (April 30, 2022): 36–42. http://dx.doi.org/10.15587/1729-4061.2022.254940.
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Biscuits are common snacks, which have a wide variety of flavors. With the enhancement of modern health awareness, regular biscuits with high sugar, oil, fat and low protein cannot meet the demand of customers. Customers need more healthy biscuits in the market. In this study, pumpkin seed meal, konjac along with low-gluten wheat powder were used as the main material and maltitol was added as a sweetener to make a kind of healthy biscuits with high protein, high dietary fiber and low sugar. Pumpkin seed meal is a by-product of the oil production from pumpkin seed, which has high protein content. Pumpkin seed protein is composed of albumin, globulin, glutenin, and proline. It contains high-quality protein and necessary amino acids for people. Konjac is rich in dietary fiber, which can promote intestinal peristalsis. Maltitol is a healthy sugar substitute. Both of them have a low calorie level. In this study, the effects of the addition ratio of the main material (low-gluten wheat powder, pumpkin seed meal, and konjac powder), the addition ratio of plant oil and butter, and the addition amount of maltitol on the flavor and hardness of the biscuits were analyzed by a single-factor test. Besides, the orthogonal test was conducted, and the results showed that the optimal formula was the ratio of the main material (low-gluten wheat powder, pumpkin seed meal, and konjac powder) of 2:1:1, the amount of plant oil and butter of 4 % and 12 %, and maltitol amount of 20 %. According to the nutritional determination, the pumpkin seed meal biscuits contain 20.4 % protein, 18.0 % fat, 1.8 % ash, 59.2 % total carbohydrate (including 19.1 % dietary fiber and 40.1 % available carbohydrate), and 0.6 % water
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Nocente, Francesca, Elena Galassi, Federica Taddei, Chiara Natale, and Laura Gazza. "Ancient Caucasian Wheats: A Contribution for Sustainable Diets and Food Diversity." Foods 11, no. 9 (April 21, 2022): 1209. http://dx.doi.org/10.3390/foods11091209.
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Through the centuries, the domestication and modern breeding of wheat led to a significant loss of genetic variation in the cultivated gene pool with a consequent decrease in food diversity. Current trends towards low-input and sustainable agriculture call for the revitalization and exploitation of ancient wheats, which represent a reservoir of biodiversity useful to ensure sustainable wheat production in the context of climate change and low-input farming systems. Ancient Caucasian wheat species, such as the hulled wheats Triticum timopheevii (tetraploid AuAuGG) and Triticum zhukovskyi (hexaploid AuAuAmAmGG), are still grown to a limited extent in the Caucasus for the production of traditional foods. These Caucasian wheats were grown in Italy and were analyzed for physical, nutritional and technological characteristics and compared to durum wheat. Both Caucasian species revealed a high protein content (on average 18.5%) associated with a low gluten index, mainly in T. zhukovskyi, and test weight values comparable to commercial wheats. The total antioxidant capacity was revealed to be the double of that in durum wheat, suggesting the use of ancient Caucasian wheats for the production of healthy foods. Finally, the technological and rheological results indicated that Caucasian wheats could be potential raw material for the formulation of flat breads, biscuits and pasta.
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Skerritt, J. H., R. H. Heywood, F. Ellison, S. J. Kammholz, and H. M. Allen. "Interchangeability of genotypes and growth locations for high-quality, high-protein wheat production in Australia." Australian Journal of Agricultural Research 54, no. 10 (2003): 987. http://dx.doi.org/10.1071/ar01205.
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The aim of this study was to assess whether the recent finding that 4 Prime Hard wheat varieties grown at southern sites provided flour of comparable quality with that from northern sites is likely to be generally applicable to other varieties, as this is especially important as new varieties are developed. The grain, dough processing, and baking properties of samples from 4 sets of lines, each grown over 2 seasons at 2 northern and 2 southern sites, was assessed. The samples included 2 sets of doubled haploid lines (one derived from Hartog × Klasic, differing only at Glu-A3, and the other Hartog × CD-87, differing at 5 glutenin loci), and 2 sets of F8 crossbred lines (from Janz/Hartog and Janz*2/Dollarbird, permitting an additional comparison of effects of allelic variation at the Glu-D1 locus). Approximately similar grain protein contents were obtained at one pair of northern and southern sites (respectively Narrabri and Ariah Park, 12–14%) and a second pair of northern and southern sites (respectively Roma and Walpeup, 14–17%, although the latter was consistently higher). The results demonstrated that the grain, dough, and baking properties of the lines were broadly similar at each protein content, and that in general, grain from the southern sites had comparable quality characteristics with that from the northern sites. However, in 1997, the Walpeup southern site suffered very dry conditions late in grain filling, and several of the grain samples were of low size and poor flour milling extraction rate and colour. In 1998, wet conditions late in the season meant that the grain at Ariah Park was lower in protein content and doughs were of lower extensibility and produced depressed loaf volumes. The variation in glutenin subunit composition also permitted the conduct of a detailed comparison of allelic influences on flour processing and baking properties at 4 sites and in 4 backgrounds. This revealed significant effects of allelic variation at Glu-B1, Glu-D1, and Glu-B3 on dough properties, with the effect of Glu-B1 differing between sets of lines.
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Rawat, Nidhi, Kumari Neelam, Vijay K. Tiwari, Gursharn S. Randhawa, Bernd Friebe, Bikram S. Gill, and Harcharan S. Dhaliwal. "Development and molecular characterization of wheat – Aegilops kotschyi addition and substitution lines with high grain protein, iron, and zinc." Genome 54, no. 11 (November 2011): 943–53. http://dx.doi.org/10.1139/g11-059.
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Over two billion people, depending largely on staple foods, suffer from deficiencies in protein and some micronutrients such as iron and zinc. Among various approaches to overcome protein and micronutrient deficiencies, biofortification through a combination of conventional and molecular breeding methods is the most feasible, cheapest, and sustainable approach. An interspecific cross was made between the wheat cultivar ‘Chinese Spring’ and Aegilops kotschyi Boiss. accession 396, which has a threefold higher grain iron and zinc concentrations and about 33% higher protein concentration than wheat cultivars. Recurrent backcrossing and selection for the micronutrient content was performed at each generation. Thirteen derivatives with high grain iron and zinc concentrations and contents, ash and ash micronutrients, and protein were analyzed for alien introgression. Morphological markers, high molecular weight glutenin subunit profiles, anchored wheat microsatellite markers, and GISH showed that addition and substitution of homoeologous groups 1, 2, and 7 chromosomes of Ae. kotschyi possess gene(s) for high grain micronutrients. The addition of 1U/1S had high molecular weight glutenin subunits with higher molecular weight than those of wheat, and the addition of 2S in most of the derivatives also enhanced grain protein content by over 20%. Low grain protein content in a derivative with a 2S-wheat translocation, waxy leaves, and absence of the gdm148 marker strongly suggests that the gene for higher grain protein content on chromosome 2S is orthologous to the grain protein QTL on the short arm of group 2 chromosomes.
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McCubbin, William D., Cyril M. Kay, and Byron G. Lane. "Hydrodynamic and optical properties of the wheat germ Em protein." Canadian Journal of Biochemistry and Cell Biology 63, no. 8 (August 1, 1985): 803–11. http://dx.doi.org/10.1139/o85-102.
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The size and shape of the Em protein from wheat embryos have been examined by gel filtration, densitometry, ultracentrifugation, and viscosity. Circular dichroism and fluorescence measurements have also been made. Em has an intrinsic sedimentation coefficient, [Formula: see text], of 1.11S and a Stokes radius, RS, of 28.2 Å (1 Å = 0.1 nm) as determined by high performance liquid chromatography gel filtration on a TSK 2000SW column. The partial specific volume [Formula: see text] from density measurements is 0.683 mL/g, a much lower than typical value. The molecular weight from sedimentation equilibrium is 11 200, with no indication for protein aggregation. The intrinsic viscosity [η] of Em is 6.02 mL/g. Circular dichroism shows the molecule to be about 70% random coil. The fluorescence emission spectrum is typical for a tyrosine-containing protein. The hydrodynamic data indicates a poor fit to either a prolate or oblate ellipsoid model; excess hydration or flexibility of the polypeptide chain caused by the rather unusual amino acid composition may be a possible cause. The implications that the low value of [Formula: see text], the high value of RS, and the random-coil configuration of the Em protein may have on its ability to bind water and to contribute to the maintenance of a minimal level of hydration compatible with the sustained viability of the "dry" organism are subjects of an extended discussion. Briefly, it is suggested that Em may provide a matrix of bound water which opposes denaturation of proteins in the "desiccated" cytoplasm of dry plant embryos.
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Liu, Cong, Yi Sun, Lei Yang, Yuxian Chen, Rigala Ji, Hao Wang, Jinghong Shi, and Jilite Wang. "The Hypolipidemic and Antioxidant Activity of Wheat Germ and Wheat Germ Protein in High-Fat Diet-Induced Rats." Molecules 27, no. 7 (March 31, 2022): 2260. http://dx.doi.org/10.3390/molecules27072260.
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Background: So far, no articles have discussed the hypolipidemic effect of wheat germ protein in in vivo experiments. Objective: In this study, we investigated the effects of wheat germ protein (WGP, 300 mg/kg/day) and wheat germ (WG, 300 mg/kg/day) on cholesterol metabolism, antioxidant activities, and serum and hepatic lipids in rats fed a high-fat diet through gavage. Methodology: We used 4-week-old male Wistar 20 rats in our animal experiment. Biochemical indicators of fecal, serum and liver were tested by kits or chemical methods. We also conducted the cholesterol micellar solubility experiment in vitro. Results: After 28 days of treatment, our results showed that WGP significantly reduced the serum levels of total cholesterol (p < 0.05) and nonhigh-density lipoprotein cholesterol (p < 0.05), improved the enzymatic activities of cholesterol 7-α hydroxylase (p < 0.01) and low-density lipoprotein receptor (p < 0.01) and increased bile acid excretion in feces (p < 0.05). Conclusion: WG did not significantly increase bile acid excretion in feces or decrease serum levels of total cholesterol. Moreover, WGP and WG both presented significant antioxidant activity in vivo (p < 0.05) and caused a significant reduction in cholesterol micellar solubility in vitro (p < 0.001). Therefore, WGP may effectively prevent hyperlipidemia and its complications as WGP treatment enhanced antioxidant activity, decreased the concentration of serum lipids and improved the activity of enzymes involved in cholesterol metabolism.
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Fowler, D. B. "Swainson hard red winter wheat." Canadian Journal of Plant Science 93, no. 6 (November 2013): 1257–59. http://dx.doi.org/10.4141/cjps2013-054.
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Fowler, D. B. 2013. Swainson hard red winter wheat. Can. J. Plant Sci. 93: 1257–1259. Swainson is a medium tall, high-yielding, stem and leaf rust resistant winter wheat (Triticum aestivum L.) that is registered for production in western Canada. It is a hard red winter wheat cultivar that is eligible for grades of the Canada Western General Purpose (CWGP) wheat class, which was created in 2008 to encourage the development of cultivars to fill the high energy demands of the biofuel and livestock feed markets in western Canada. Its high yield potential has been particularly evident on dry land in Saskatchewan where its grain yield was 116% of CDC Buteo, the Canada Western Red Winter Wheat Class grain quality check cultivar, and 110% of Accipiter and 117% of CDC Falcon, the high-yielding check cultivars. High grain yield potential of low protein concentration grain and rust resistance make Swainson a good fit for the CWGP class.
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Pandiangan, Febbyandi Isnanda, Veronica, and Oei Alvindra Wijaya. "ANALISIS KANDUNGAN GIZI DAN GLUTEN COOKIES TEPUNG MODIFIKASI SINGKONG DENGAN PENAMBAHAN WHEY PROTEIN KONSENTRAT." Jurnal Pengolahan Pangan 7, no. 2 (December 30, 2022): 92–98. http://dx.doi.org/10.31970/pangan.v7i2.73.
Full textAbstract:
Indonesia is one of the largest cassava producers in the world. Cassava can be processed into modified cassava flour (MOCAF) which has many functions. A lot of studies about MOCAF have been conducted to know the potency of replacing wheat flour. One of the popular snack products made from wheat flour is cookies with high protein. This study aimed to see the potential of the MOCAF as a raw material replacing wheat flour to produce low-gluten soft cookies with the addition of concentrated whey protein to increase the protein value. This research used 2 types of formulations, MOCAF: wheat flour (30%:70% and 40%:60%) and the addition of whey protein concentrate with the evaluation of protein content, fat content, water content, and gluten. This study showed that both types of formulations have the potential as a substitute for wheat flour to make soft cookies. All formulations can be claimed to be gluten-free products and the second formulation can almost be claimed to be a source of protein. The resulting cookies have the potential to reduce dependence on wheat flour and can be consumed by consumers who have gluten allergies or have high protein requirements.
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Husenov, Bahromiddin, Siham Asaad, Hafiz Muminjanov, Larisa Garkava-Gustavsson, and Eva Johansson. "Sustainable Wheat Production and Food Security of Domestic Wheat in Tajikistan: Implications of Seed Health and Protein Quality." International Journal of Environmental Research and Public Health 18, no. 11 (May 27, 2021): 5751. http://dx.doi.org/10.3390/ijerph18115751.
Full textAbstract:
Staple crop yield, quality and sustainable production are critical for domestic food security in developing countries. In Tajikistan, both seed-borne diseases and protein quality impair the yield and the quality of the major staple crop, wheat. Here, we used a detailed two-year survey of fields on 21 wheat-producing farms in Tajikistan, combined with lab analyses on seed health and protein quality, to investigate the presence of seed-borne diseases and bread-making quality in Tajik wheat. Seed samples were collected for the analysis of: (i) the presence of common bunt (Tilletia spp.) using the centrifuge wash test, (ii) the major pathogenic fungi on/in the seed using the agar plate test and (iii) the protein amount and size distribution using size-exclusion high-performance liquid chromatography (SE-HPLC). Field occurrence of common bunt and loose smut was generally low (3 farms in year one (14%) showed common bunt occurrence), but the presence of fungi was observed microscopically on most seed samples (on seeds from 19 out of 21 farms = 91%). Tilletia laevis was the dominant agent in common bunt (present in 19 farms compared to T. tritici present in 6 farms). Altogether, 18 different fungi were identified from seed samples by microscopy. Protein composition, measured with high-performance liquid chromatography as protein amount and size distribution (known to correlate with bread-making quality), differed significantly between samples from different farms and years, although the farm type and land elevation of the farm were not the determinants of the protein composition. The presence of certain fungi on the seed correlated significantly with the protein quality and could then have an impact on the bread-making quality of the Tajik wheat. The presence of seed-borne diseases, a low protein content and weak gluten were the characteristics of the majority of the grain samples, mostly irrespective of farm type and farmer’s knowledge. For sustainable development of the Tajik farming systems, and to strengthen the food security of the country, the knowledge of Tajik farmers needs to be increased independently of farm type; in general, plant breeding is required and certified seeds need to be made available throughout the country.
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MARCHYLO, B. A. "IDENTIFICATION OF CANADIAN AND AMERICAN WHEAT CULTIVARS BY SDS GRADIENT PAGE ANALYSIS OF GLIADIN AND GLUTENIN SUBUNITS." Canadian Journal of Plant Science 67, no. 4 (October 1, 1987): 945–52. http://dx.doi.org/10.4141/cjps87-132.
Full textAbstract:
Sodium dodecyl sulphate gradient polyacrylamide gel electrophoresis (SDSGPAGE) was used to resolve gliadin and high- and low-molecular-weight glutenin subunits from 19 registered Canadian spring wheat cultivars eligible for Canada Western Red Spring (CWRS) and Canada Prairie Spring (CPS) wheat grades and eight nonregistered spring wheat cultivars from the U.S.A. Reproducible molecular weight estimates were obtained for wheat proteins of apparent molecular weights ranging from 34 238 to 136 174 (avg. CV = 0.72%). Eight different patterns of HMW glutenin subunits consisting of 7–11 protein bands were observed for the 27 cultivars and their biotypes. SDSGPAGE was able to discriminate among the majority of cultivars with all non-registered cultivars and their biotypes distinguishable from registered cultivars. Separation of glutenin subunits along with gliadins provided additional protein bands which assisted in the discrimination of cultivars.Key words: SDS gradient PAGE, wheat cultivar identification, gliadin, glutenin subunits
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Sissons, Mike, Ben Ovenden, Dante Adorada, and Andrew Milgate. "Durum wheat quality in high-input irrigation systems in south-eastern Australia." Crop and Pasture Science 65, no. 5 (2014): 411. http://dx.doi.org/10.1071/cp13431.
Full textAbstract:
To extend the production base of durum wheat in Australia, field trials were conducted on seven registered durum varieties across four seasons and six sites in locations where irrigation was supplied during crop growth. The purpose was to determine if the quality of the grain produced met the requirements for good milling and pasta-making quality and to understand the genotype, environment and their interaction in affecting yield and technological quality of the grain and derived pasta. High grain yields and grain protein were obtained, producing large grain weights, low screenings and low percentage of hard vitreous kernels. Yellow colour of semolina and pasta was reduced marginally but dough and other pasta technological characteristics were similar to typical dryland durum production, with some exceptions. Varieties were identified with potential for production under irrigation.
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Konvalina, P., I. Capouchová, and Z. Stehno. "Agronomically important traits of emmer wheat." Plant, Soil and Environment 58, No. 8 (August 21, 2012): 341–46. http://dx.doi.org/10.17221/174/2011-pse.
Full textAbstract:
Particular agronomic traits of six landraces of Triticum diccocum Schrank (Schuebl) were studied during three years in Prague and České Budějovice localities, Czech Republic. The analysis of tolerance to drought by using the method of <sup>13</sup>C discrimination (CID) was also focused on in the research. All the tested varieties were resistant to usual wheat diseases. An inclination of particular varieties to lodging and a low harvest index rate (0.33) were negative factors having a significant effect on the yield rate. Meanwhile, all the varieties contained a high percentage of proteins in grain (17.92%) which was an important advantage in low input conditions. The landraces of emmer wheat also proved to be more tolerant to drought (CID = 25.82‰) than check varieties of bread wheat (CID = 26.70‰). Results of the research showed that some of the emmer landraces may be successfully grown and used directly in low-input farming systems or in breeding programs focused on the breeding of suitable varieties for low-input farming.