Relevant bibliographies by topics / Wheat sprouting

Academic literature on the topic 'Wheat sprouting'

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Published: 4 June 2021
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Journal articles on the topic "Wheat sprouting"

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DePauw, R. M., R. S. Sadasivaiah, J. M. Clarke, M. R. Fernandez, R. E. Knox, T. N. McCaig, and J. G. McLeod. "AC2000 hard white spring wheat." Canadian Journal of Plant Science 82, no. 2 (April 1, 2002): 415–19. http://dx.doi.org/10.4141/p01-108.

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AC2000 is a hard white spring wheat (Triticum aestivum L.) with resistance to preharvest sprouting and prevalent races of common bunt [Tilletia laevis Kuhn in Rabenh. and T. caries (DC.) Tul. & C. Tul.]. It is eligible for grades of the Canada Prairie Spring (White) wheat class. Key words: Triticum aestivum L., cultivar description, white wheat, bunt resistance, preharvest sprouting resistance, noodle color
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PATERSON, A. H., M. E. SORRELLS, and R. L. OBENDORF. "METHODS OF EVALUATION FOR PREHARVEST SPROUTING RESISTANCE IN WHEAT BREEDING PROGRAMS." Canadian Journal of Plant Science 69, no. 3 (July 1, 1989): 681–89. http://dx.doi.org/10.4141/cjps89-084.

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Mature wheat (Triticum spp.) kernels subjected to high moisture often incur preharvest sprouting damage. The experiments described here sought to evaluate two methods of measuring preharvest sprouting susceptibility, and to determine the environmental sensitivity of the methods, for use in selection and testing of sprouting-resistant wheat genotypes. Preharvest sprouting of eight hexaploid wheat (Triticum aestivum L. em Thell) lines was measured by artificial wetting of intact spikes, and by germination tests on threshed seed from each of four location near Ithaca, N. Y., in 3 consecutive years. The relative size of genotypic and nongenetic effects varied over the course of the experiments. At optimal measurement times, genotype accounted for over 40% of phenotypic variation, with another 20% attributed to environment and interactions. Effects of nongenetic factors were minimal when phenotypes were based on germination percent at day 4 or spike sprouting score at day 6. A storage technique previously reported to preserve dormancy was found effective for up to 3 mo, increasing the number of treatments that can be tested at comparable levels of dormancy. These data will be useful in planning basic investigations of preharvest sprouting resistance, and incorporating sprouting resistance testing procedures into wheat breeding programs.Key words: Wheat, preharvest sprouting, resistance, germination, dormancy, white kernel color
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Bassoi, Manoel Carlos, John Flintham, and Carlos Roberto Riede. "Analysis of preharvest sprouting in three Brazilian wheat populations." Pesquisa Agropecuária Brasileira 41, no. 4 (April 2006): 583–90. http://dx.doi.org/10.1590/s0100-204x2006000400006.

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The objective of this work was to evaluate the possibility of obtaining recombinant inbred wheat lines more resistant to preharvest sprouting, independently of colour genes, in three red-grained Brazilian wheat populations. The results showed statistical significance among lines within all populations, which presented a normal distribution and transgressive segregation for preharvest sprouting. The normal distribution of the lines from all red-grained populations suggests that sprouting, excluding the genes expressing seed coat pigmentation, is, probably, controlled by many genes. These findings also indicate that it may be possible to improve resistance to preharvest sprouting, independently of the colour genes.
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Richter, K., K. Christiansen, and G. Guo. "Wheat Sprouting Enhances Bread Baking Performance." Cereal Foods World 59, no. 5 (September 2014): 231–33. http://dx.doi.org/10.1094/cfw-59-5-0231.

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Gavazza, Melícia Ingredi Araújo, Manoel Carlos Bassoi, Tereza Cristina de Carvalho, João Carlos Bespalhok Filho, and Maristela Panobianco. "Methods for assessment of pre-harvest sprouting in wheat cultivars." Pesquisa Agropecuária Brasileira 47, no. 7 (July 2012): 928–33. http://dx.doi.org/10.1590/s0100-204x2012000700008.

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The objective of this work was to test methods for pre-harvest sprouting assessment in wheat cultivars. Fourteen wheat cultivars were grown in Londrina and Ponta Grossa municipalities, Paraná state, Brazil. They were sampled at 10 and 17 days after physiological maturity and evaluated using the methods of germination by rainfall simulation (in a greenhouse), in-ear grain sprouting, and grains removed from the ears. The in-ear grain sprouting method allowed the differentiation of cultivars, but showed different resistance levels from the available description of cultivars. The sprouting of grain removed from the ears did not allow a reliable distinction of data on germination in any harvest date or location. The method of rainfall simulation is the most suitable for the assessment of cultivars as to pre-harvest sprouting, regardless of the sampling date and evaluated location.
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Bassoi, Manoel Carlos, and John Flintham. "Relationship between grain colour and preharvest sprouting-resistance in wheat." Pesquisa Agropecuária Brasileira 40, no. 10 (October 2005): 981–88. http://dx.doi.org/10.1590/s0100-204x2005001000006.

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Since red alleles (R) of the genes that control grain colour are important for the improvement of preharvest sprouting resistance in wheat and there are three independently inherited loci, on chromosomes 3A, 3B and 3D of hexaploid wheat, it is possible to vary the dosage of dominant alleles in a breeding program. The objective of this work was to evaluate the dosage effect of R genes on preharvest sprouting, in a single seed descent population, named TRL, derived from the cross between Timgalen, white-grained wheat, and RL 4137, red-grained wheat. The study was carried out using sprouting data in ripe ears obtained under artificial conditions in a rainfall simulator over three years. According to the results there is a significant effect on preharvest sprouting provided by colour and a weaker effect of increasing R dosage. However, the significant residual genotypic variation between red lines and all lines (reds and whites) at 0.1% level showed that preharvest sprouting was also controlled by other genes. There are no significant correlations between sprouting and date of ripeness or between ripeness, R dosage and colour intensity.
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Hucl, Pierre, and Maria Matus-Cádiz. "W98616, a white-seeded spring wheat with increased preharvest sprouting." Canadian Journal of Plant Science 82, no. 1 (January 1, 2002): 129–31. http://dx.doi.org/10.4141/p01-041.

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White-seeded spring wheat germplasm line W98616 was selected for improved levels of preharvest sprouting resistance. W98616 has levels of seed dormancy comparable to Columbus, a red-seeded sprouting-resistant cultivar. W98616 has similar test weight, kernel weight, maturity, plant height, grain protein, and kernel hardness, but is lower yielding and 2 d later heading relative to BW264, a hard white wheat cultivar. Key words: Triticum aestivum L., germplasm, white spring wheat, preharvest sprouting resistance
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Fox, S. L., M. R. Fernandez, and R. M. DePauw. "Red smudge infection modifies sprouting response in four wheat lines." Canadian Journal of Plant Science 83, no. 1 (January 1, 2003): 163–69. http://dx.doi.org/10.4141/p01-158.

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Infection of wheat (Triticum aestivum L.) spikes by Pyrenophora tritici-repentis (Died.) Drechs. (Ptr) causes kernel discolouration, reducing the commercial value of the grain. Preharvest sprouting in wheat causes loss of grain yield, grain functionality and value as seed. The objective of this research was to determine the effects of Ptr infection on the expression of preharvest sprouting response. Four genotypes representing a range of preharvest sprouting response were studied: RL4137 has very good sprouting resistance; SC8021V2, good; AC Karma, fair; and Genesis, poor. These genotypes were grown in a growth cabinet and their spikes were artificially inoculated with a conidial suspension of Ptr or water. Spikes were collected at physiologic maturity, threshed by hand and germinated on wetted filter paper at 10 or 20°C to obtain a percentage germination and a mean germination time. Healthy seeds were also germinated in a solution containing a crude extract of the fungus. At 20°C, sprouting-resistant genotypes showed a significant delay in germination compared to susceptible genotypes; however, differences were not significant at the lower temperature. Genesis germinated quickly at both temperatures. All genotypes except Genesis had reductions in sprouting resistance when infected by Ptr, but these effects were significant only at 20°C. When inoculated with Ptr and germinated at 20°C, AC Karma germinated as quickly as the water controls and gave a preharvest sprouting response similar to Genesis. However, SC8021V2 and RL4137 inoculated with Ptr retained 40 and 78%, respectively, of their mean germination time compared to the water controls. Germination of healthy seeds in a solution containing a crude extract of Ptr increased the percentage germination and shortened the mean germination time of all genotypes, but did not result in significant changes for any individual line. Key words: Triticum, Pyrenophora tritici-repentis, preharvest sprouting, smudge
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DePauw, R. M., T. N. McCaig, R. E. Knox, J. M.Clarke, M. R. Fernandez, and J. G. McLeod. "AC Vista hard white spring wheat." Canadian Journal of Plant Science 78, no. 4 (October 1, 1998): 617–20. http://dx.doi.org/10.4141/p97-150.

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AC Vista is a hard white spring wheat (Triticum aestivum L.) with resistance to preharvest sprouting. It combines high grain yield and resistance to prevalent races of leaf rust, stem rust, common bunt, and loose smut except race T9 in a semidwarf photoperiod insensitive background. AC Vista has harder kernels and stronger gluten than AC Karma. It is eligible for grades of the Canada Prairie Spring (White) wheat class. Key words: Triticum aestivum L., cultivar description, white spring wheat, preharvest sprouting resistance, common bunt resistance, high grain yield
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Liatukas, Žilvinas, and Vytautas Ruzgas. "Tolerance to Pre-Harvest Sprouting in Lithuanian Winter Wheat Advanced Lines." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 63, no. 1-2 (January 1, 2009): 45–50. http://dx.doi.org/10.2478/v10046-009-0015-8.

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Tolerance to Pre-Harvest Sprouting in Lithuanian Winter Wheat Advanced Lines Tolerance to pre-harvest sprouting of winter wheat advanced breeding lines was evaluated at the Lithuanian Institute of Agriculture in 2005 and 2006. The tests were conducted with intact ears germinated in plastic boxes on wet filter paper in a plant growth chamber. A total of 131 breeding lines were tested during the experimental period. The experiment revealed that sprouting cumulative index (SCI) characterises resistance of lines to pre-harvest sprouting more precisely than sprouting final score (SFS). The SFS ranged from 4.3 to 9.0 in 2005 and from 5.4 to 9.0 in 2006. The SCI value was 0.14-1.0 in both years. Lines in 2005 were more susceptible to pre-harvest sprouting than those in 2006. The most resistant were found to be the lines Flair/Asketis, Torfrida/Beaver//Tarso, Širvinta1/LIA3480, while the most susceptible ones were Elena/Flair, Mermaid/Alidos, Flair/Lut.96-3 in 2005. In 2006, the most resistant lines were Pegassos/Dream, Belisar/Briz, Lars/Lut.96-3 and the most susceptible were Rostovchanka/Lut.96-3, Rector/Briz, Rostovchanka/Flair. The SFS of resistant lines was up to score 6 and the SCI value reached 0.3 in both years. The SFS of susceptible lines was 9.0 and the SCI value more than 0.9 in both years.
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Dissertations / Theses on the topic "Wheat sprouting"

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Gold, Catherine Mary. "Pre-harvest sprouting in wheat." Thesis, University of Edinburgh, 1992. http://hdl.handle.net/1842/28116.

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This work examines some of the factors that influence PHS in wheat, with particular emphasis on the premature production of alpha-amylase (PMAA) in the absence of visible sprouting. Field trials in 1989 and 1990 studied alpha-amylase activity in relation to grain development in four winter wheat cultivars. Weather conditions were generally warmer and drier than average in both years. Differences in drying rate were induced by covering and wetting treatments. Fenman had a slower rate of grain drying (40% - 23% moisture) than other varieties, but, within varieties, drying rate appeared not to be related to alpha-amylase levels. This lack of relationship was possibly due to the fact that all of the drying rates were relatively fast and, apart from Fenman, levels of alpha-amylase were low. The level of dormancy and the lack of visible sprouting indicated that the alpha-amylase activity observed in Fenman was due to PMAA. The increase in alpha-amylase began when moisture percentage was between 40 and 35% . Activity rose steeply, and remained high until harvest. There were differences in alpha-amylase activity between the wetting and covering treatments and the control in 1989, but these were not related to effects on grain drying. There was an increase in the number of grains with high alpha-amylase activity in the covered and wetted treatment and it was suggested that changes in microclimate at an earlier stage of grain development may have affected sensitivity to GA, leading to subsequent development of PMAA. This was investigated in 1990. The onset of sensitivity to GA3 coincided with the increase in alpha-amylase activity in Fenman, but GA3 sensitivity was also apparent in other cultivars that did not exhibit PMAA. Fenman showed an earlier onset of GA-sensitivity than the other varieties, but neither covering nor wetting had a significant effect on GA-sensitivity of PMAA.
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Pisipati, Sudha R. "Pre-harvest sprouting tolerance in hard white winter wheat." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/1062.

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Ehmke, Laura C. "Impact of controlled sprouting of wheat kernels on bread baking performance." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/38172.

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Master of Science
Department of Grain Science and Industry
Rebecca A. Regan
A laboratory-scale method for wheat germination was developed and used to compare hard red winter wheat varieties for sprout related attributes, activity, and whole wheat bread baking performance. WB 4458, WB Grainfield, LCS Mint, LCS Wizard, SY Monument, and T158 wheat varieties grown in three Kansas locations were germinated with the developed small-scale germination method and falling number values were compared. Byrd, Tam 204, and T158 were germinated with a scaled-up germination method aimed at generating samples in three falling number ranges of less than 120 seconds (low falling number and highly sprouted), 250±40 seconds (medium falling number), and 350±40 seconds (high falling number and low sprouting). Controls were un-germinated, sound (>400 seconds falling number), samples of each variety. The control whole grain and sprouted wheat was ground into flour. A mixograph was used to determine dough water absorption and mixing time. Whole wheat bread was made to determine bread volume, crumb characteristics, and bread texture. Overall there were few significant differences within each wheat variety for the different levels of germination. The only significant difference observed in all three varieties was that each highly sprouted grain (<120 seconds falling number) produced bread with significantly lower elasticity than the control within each variety, indicating that this level of germination produced a gummier bread. Elasticity was positively correlated with falling number (r=+0.71). A focused analysis on the Byrd variety compared the germinated samples to samples generated with added malted barley to the same falling number ranges. RVA analysis showed the gelatinization profiles for germinated and malted samples were similar within each falling number range. The highly and medium sprouted grain had significantly lower dough water absorption than the malted counterparts for those levels and the medium sprouted grain also had a lower mix time then the malted sample. There were no significant differences in bread volume, crumb characteristics, or bread texture except the highly sprouted grain had significantly lower elasticity than the control and the malted counterpart was not significantly different. In general, this experiment demonstrated that variety and germination conditions are important considerations in sprouting wheat and that whole wheat flour made from a wide range of germination levels produced quality bread that was not different from the control for most of the parameters investigated.
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Lin, Meng. "Genetic and genomic studies on wheat pre-harvest sprouting resistance." Diss., Kansas State University, 2016. http://hdl.handle.net/2097/34597.

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Doctor of Philosophy
Department of Agronomy
Guihua Bai
Allan K. Fritz
Wheat pre-harvest sprouting (PHS), germination of physiologically matured grains in a wheat spike before harvesting, can cause significant reduction in grain yield and end-use quality. Many quantitative trait loci (QTL) for PHS resistance have been reported in different sources. To determine the genetic architecture of PHS resistance and its relationship with grain color (GC) in US hard winter wheat, a genome-wide association study (GWAS) on both PHS resistance and GC was conducted using in a panel of 185 U.S. elite breeding lines and cultivars and 90K wheat SNP arrrays. PHS resistance was assessed by evaluating sprouting rates in wheat spikes harvested from both greenhouse and field experiments. Thirteen QTLs for PHS resistance were identified on 11 chromosomes in at least two experiments, and the effects of these QTLs varied among different environments. The common QTLs for PHS resistance and GC were identified on the long arms of the chromosome 3A and 3D, indicating pleiotropic effect of the two QTLs. Significant QTLs were also detected on chromosome arms 3AS and 4AL, which were not related to GC, suggesting that it is possible to improve PHS resistance in white wheat. To identify markers closely linked to the 4AL QTL, genotyping-by-sequencing (GBS) technology was used to analyze a population of recombinant inbred lines (RILs) developed from a cross between two parents, “Tutoumai A” and “Siyang 936”, contrasting in 4AL QTL. Several closely linked GBS SNP markers to the 4AL QTL were identified and some of them were coverted to KASP for marker-assisted breeding. To investigate effects of the two non-GC related QTLs on 3AS and 4AL, both QTLs were transferered from “Tutoumai A” and “AUS1408” into a susceptible US hard winter wheat breeding line, NW97S186, through marker-assisted backcrossing using the gene marker TaPHS1 for 3AS QTL and a tightly linked KASP marker we developed for 4AL QTL. The 3AS QTL (TaPHS1) significantly interacted with environments and genetic backgrounds, whereas 4AL QTL (TaMKK3-A) interacted with environments only. The two QTLs showed additive effects on PHS resistance, indicating pyramiding these two QTLs can increase PHS resistance. To improve breeding selection efficiency, genomic prediction using genome-wide markers and marker-based prediction (MBP) using selected trait-linked markers were conducted in the association panel. Among the four genomic prediction methods evaluated, the ridge regression best linear unbiased prediction (rrBLUP) provides the best prediction among the tested methods (rrBLUP, BayesB, BayesC and BayesC0). However, MBP using 11 significant SNPs identified in the association study provides a better prediction than genomic prediction. Therefore, for traits that are controlled by a few major QTLs, MBP may be more effective than genomic selection.
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Biddulph, Thomas Benjamin. "Mechanisms of dormancy, preharvest sprouting tolerance and how they are influenced by the environment during grain filling and maturation in wheat (Triticum aestivum L.) /." Connect to this title, 2006. http://theses.library.uwa.edu.au/adt-WU2007.0168.

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Bassoi, Manoel Carlos. "Quantitative trait analysis of grain dormancy in wheat (Triticum aestivum L. Thell)." Thesis, University of East Anglia, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.251389.

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Rugg, Mory. "Evaluation of Hard Red and White Spring Wheat Genotypes for Tolerance to Pre-Harvest Sprouting." Thesis, North Dakota State University, 2012. https://hdl.handle.net/10365/26482.

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Each genotype was exposed to controlled PHS conditions for evaluation of susceptibility or tolerance to sprouting, falling number, kernel color, test weight, and yield. The 24 genotypes were grown in replicated trials at three locations over three years, all data subjected to an analysis of variance. Over three years the genotypes were rated for visual PHS using a 1 to 9 scale, with 1 equivalent to no visual PHS and 9 equivalent to maximum visual PHS. The red genotypes exhibited a higher tolerance to PHS than white genotypes with a mean PHS score of 4.46 compared with 5.16 for white genotypes. Not all the white genotypes were equally susceptible to PHS or more susceptible than the red genotypes, suggesting that not all seed dormancy is linked to the kernel color genes.
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Major, Bernard J. "Environmental factors affecting pre-maturity alpha-amylase activity in winter wheat (Triticum aestivum)." Thesis, Open University, 1999. http://oro.open.ac.uk/54878/.

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Pre-maturity alpha-amylase activity (PMAA) in the absence of sprouting is one of four causes of low Hagberg falling number (HFN) in UK winter wheat (Triticum aestivum), reducing the quality and value of milled flour. Other causes include the retention of pericarp alpha-amylase activity (RPAA), pre-maturity sprouting (PrMS) and post-maturity sprouting (PoMS). This thesis investigated the effects of environmental factors on PMAA which currently occurs in a variable and unpredictable fashion under UK weather conditions. A multi-site field experiment on four cultivars (Haven, Hornet, Pastiche and Riband), at four sites (Harper Adams University College, University of Nottingham, University of Aberdeen and ADAS-Bridgets) between 1994-1996 was undertaken to:- establish the frequency of the causes of low HFN; examine the relationship between grain drying-rate and PMAA; determine if it was possible to predict combine harvest HFN. A range of techniques including a visual sprouting assessment, fluorescein dibutyrate staining, iso-electric focusing and a beta-limit dextrin gel and iodine staining test were used to allow the cause of low HFN to be established. Of the forty crops analysed, 22 cases (45%) had detectable amounts of alpha-amylase activity. PMAA was identified solely in 2 cases (5%), in combination with PoMS in 8 cases (20%), in combination with RPAA in one case (2%), with PoMS occurring solely in 11 cases (28%). The HFN fell below the breadmaking standard of 250 s in 18 of the 36 site x year x cultivar combinations analysed. This was attributed solely to PMAA in two cases (11 %), a combination of PMAA and PoMS in a further eight cases (44%) and solely to PoMS in eight cases(44%). There were no cases where PrMS or RPAA reduced the HFN to below 250 s. The hypothesis that PMAA is related to the grain drying-rate between 40-20 % moisture content was tested. Grain drying-rate was determined by linear regression analysis using moisture content measurements made at regular intervals during grain development. In site x year x cultivar combinations where PMAA was detected the grain drying-rate was significantly (P = 0.047) lower (mean = 1.90 cf. 2.30% moisture loss day-1), suggesting a slow grain drying-rate enhances PMAA. However, the low frequency of occurrence of PMAA in isolation prevented quantification of this relationship. Initiation of PMAA in the grain, was shown to occur from a grain moisture content of 47.8%. A pre-harvest sample taken by hand at 850 °C-days (35 % moisture, Zadoks growth stage 85-87) was shown to enable a prediction of combine harvest HFN to be made in the absence of subsequent rainfall and PoMS. The 95 % confidence limits associated with this HFN prediction were however wide. The hypothesis that transient changes in temperature early in grain development may affect PMAA, before the onset of any grain drying-rate effects, was tested in five controlled-environment cabinet experiments. Of 36 cultivar x time of transfer combinations undertaken from a 16/ 10°C to a 26 /20°C temperature regime, six led to a significant increase (P < 0.05) arid one led to a significant decrease in PMAA. Of the 18 cultivar x time of transfer combinations undertaken from a 25 / 20°C to a 16 / 10°C temperature regime, one led to a significant increase and one led to a significant decrease in PMAA. A comparison between the field and controlled-environment experiment results highlighted that after conditions putatively stimulating PMAA had been encountered, subsequent environmental factors, such as mean temperature and relative humidity may also affect PMAA. It was concluded that PMAA can be enhanced by transient increases in temperature before the grain reaches 40% moisture content and by a slow grain drying-rate between 40-20% moisture content. The variability in the results, however, also suggested other environmental factors were influencing PMAA.
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Cato, Larisa, and lcato@awb com au. "The effect of selected enzymes on the quality and structural attributes of white salted and yellow alkaline Asian noodles." RMIT University. Aerospace, Mechanical and Manufacturing Engineering, 2006. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20070111.123042.

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Wheat and wheat products represent a major food staple consumed around the world. Asian noodles account for the end-use of at least twelve percent of all wheat produced globally. Whereas there has been extensive research into the role and significance of enzymes in the utilisation of wheat flour in bread-making, less is known of their role in Asian noodles. Accordingly, this study has been based on the hypothesis that some enzymes will have a significant impact on the quality characteristics of at least some styles of Asian noodle products. Five enzymes were selected for study: á-amylase, lipase, lipoxygenase, peroxidase and ascorbic acid oxidase. The focus has been on the processing of white salted and yellow alkaline styles of Asian noodles and the role of the enzymes in relation to the quality attributes of these products has been systematically investigated. The quality aspects encompass colour and colour stability, texture, cooking properties as well as structural characteristics of the products. As a part of the preliminary phases of the investigation, procedures for analysis and assessment of flours and noodles have been evaluated. In particular, for the textural properties of noodles, results were obtained with the TA-XT2 Texture Analyser using both a flat cylinder probe, to measure noodle hardness, and also a cutting blade measuring noodle firmness. In addition, various approaches were trialled for sample preparation and presentation in the use of scanning electron microscopy for the investigation of noodle structure. In order to measure the activity of the enzymes in flours and noodle products, assay procedures were set up and validated. These were then used for the analysis of a series of commercial flours and the levels of activity in each of the flours was relatively low indicating that they had been milled from wheat which had not been subjected to preharvest sprouting. á-Amylase was measured using the Ceralpha method and two different sources of exogenous á-amylase (bacterial and barley) were added to noodle formulations. In preliminary experiments various levels of á-amylase incorporation were compared and Abstract viii the impact on texture measured. Both sources of á-amylase resulted in softer noodle products. Adverse effects of the preparations on colour were observed in fresh noodles, although the differences were less obvious when noodles were cooked or dried immediately after preparation. Cooking losses were higher in noodles incorporating amylase, particularly the bacterial preparation. These impacts were reflected in changes in the appearance of starch granules in scanning electron micrographs of the noodles. Three different lipase preparations were studied and their incorporation had only minor effects on texture of noodles. Addition of wheat germ lipase resulted in slightly softer noodles, fungal lipase caused slightly harder noodles, while addition of porcine pancreas lipase gave harder noodles in the raw state and softer noodles after cooking. Similarly variable results were observed when colour and colour stability were evaluated, and there were no adverse effects upon cooking quality of Asian noodles. Two different preparations of horseradish peroxidase were investigated and both resulted in adverse effects on colour including at all stages of storage. One of the preparations resulted in softer noodles when texture was measured using the cylinder method and in firmer noodles when the blade attachment was applied. Neither the surface appearance of noodles nor the cooking properties were altered by the addition of peroxidase to the formulations. Different levels of addition of ascorbic acid oxidase from Cucurbita species showed only minor effects on characteristics for both styles of noodles. Incorporation of this enzyme resulted in lower lightness values but there was little effect on yellowness. Discolouration of noodle sheets was faster and more obvious at 25°C and compared to the storage of noodles at 4°C. The cooking qualities of noodles did not change upon addition of the oxidase. Activity of the enzyme lipoxygenase was measured spectrophotometrically using linoleic acid as substrate. Upon addition to the noodle formulations the enzyme preparation from soy bean resulted in slightly harder and firmer noodles. Colour and colour stability were not enhanced by the addition of lipoxygenase and significantly higher yellowness values were measured in some samples. This enzyme did not adversely impact upon the cooking or structural properties of either style of noodles. Abstract ix Some of the enzymes studied here demonstrated undesirable impacts on one or another aspect of noodle quality, particularly producing darkening or soft textural characteristics. Enzymes that might usefully be considered at lower levels of addition are ascorbic acid oxidase, porcine pancreas lipase and lipoxygenase. These three had no negative effects upon texture, structure or cooking quality of noodles. Visually the colour properties were not adversely impacted and instrumental assessment indicated brighter noodle sheet colours. At lower levels of addition, these three enzymes provide enhancement of noodle quality. On the other hand peroxidase, the two amylases and lipases affected the colour and colour stability of noodles. It was observed that the amylase preparations did result in pronounced softening of noodles. However, the data indicate that the adverse impact attributed to this enzyme when flour from sprouted wheat is used in noodle processing, are probably due to enzyme activities other than a- amylase.
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Biddulph, Thomas Benjamin. "Mechanisms of dormancy, preharvest sprouting tolerance and how they are influenced by the environment during grain filling and maturation in wheat (Triticum aestivum L.)." University of Western Australia. School of Plant Biology, 2007. http://theses.library.uwa.edu.au/adt-WU2007.0168.

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[Truncated abstract] Wheat is the main crop in Australia and there are stringent quality requirements. Preharvest sprouting induced by rainfall between maturity and harvest lowers grain quality from premium to feed grades and reduces yield. Wheat production has expanded into the southern Western Australian region where preharvest sprouting occurs in ~1 in 4 seasons and development of more preharvest sprouting tolerant genotypes is required. The main mechanism for improving preharvest sprouting tolerance is grain dormancy. There is genetic variation for dormancy based in the embryo and seed coat but dormancy is complex and is influenced by environmental conditions during grain filling and maturation. Screening and selecting for preharvest sprouting tolerance is problematic and the level of tolerance needed for regions which differ in the level of dormancy they impose, requires clarification. The research presented here aims to answer the underlying question for breeders of how much dormancy is required for preharvest sprouting tolerance in contrasting target environments of the central and coastal wheat belt regions of Western Australia. In the central and coastal wheat belt regions, field trials with modified environments were used to determine the environmental influence on dormancy. Water supply (without directly wetting the grain) and air temperature were modified during grain development in a range of genotypes with different mechanisms of dormancy to determine the influence of environment on dormancy. ... Genotypes with embryo dormancy were consistently the most preharvest sprouting tolerant, even though this dormancy was influenced by the environmental conditions in the different seasons. Pyramiding the embryo component with the specific seed coat component and/or awnless head trait removed some of the environmental variation in preharvest sprouting tolerance, but this was generally considered excessive to the environmental requirements. The methods developed here, of field imposed stresses may provide a valuable tool to further understand the influence of environment on the regulation of dormancy, as different phenotypes can be made with the same genotype. Moisture stress, sudden changes in water supply or high temperatures during the late dough stages influenced dormancy phenotype and should be considered and avoided if possible when selecting locations and running trials for screening for genetic differences in preharvest sprouting tolerance. In the Western Australian context, the embryo component of dormancy appeared to be sufficient and should be adopted as the most important trait for breeding for preharvest sprouting tolerance.
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Books on the topic "Wheat sprouting"

1

Lunn, G. D. Physiological control of hagberg falling number and sprouting in winter wheat and development of a prediction scheme. London: HGCA, 1998.

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Rosa, Andre Cunha. Pre-harvest sprouting tolerance of a synthetic hexaploid wheat (Triticum turgidum L. x Aegilops tauschii Coss.). 1999.

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Rosa, Andre Cunha. Pre-harvest sprouting tolerance of a synthetic hexaploid wheat (Triticum turgidum L. x Aegilops tauschii Coss.). 1999.

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Kundu, Partha Sarothi. Functional properties of flour streams from regular and pre-harvested sprouted wheats. 1991.

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Hu, Yezheng. Embryonic ABA sensitivity during grain development and heritability of grain germinability and embryonic ABA sensitivity in one winter wheat cross. 1988.

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DeMacon, Victor Louis. Loss of seed dormancy and the relationship between dormancy and embryo culture in wheat (Triticum aestivum L.). 1995.

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Hagemann, Mary G. Relationship between preharvest sprouting and phytohormones during grain development and after-ripening in winter wheat. 1986.

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Ben-Shahar, Omri, and Ariel Porat. Personalized Law. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780197522813.001.0001.

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We live in a world of one-size-fits-all law. People are different, but the laws that govern them are uniform. “Personalized Law”—rules that vary person by person—will change that. Here is a vision of a brave new world, where each person is bound by their own personally tailored law. “Reasonable person” standards would be replaced by a multitude of personalized commands, each individual with their own “reasonable you” rule. Skilled doctors would be held to higher standards of care; the most vulnerable consumers and employees would receive stronger protections; age restrictions for driving or for the consumption of alcohol would vary according to the recklessness risk that each person poses; and borrowers would be entitled to personalized loan disclosures tailored to their unique needs and delivered in a format fitting their mental capacity. The data and algorithms to administer personalized law are at our doorstep, and embryos of this regime are sprouting. Should we welcome this transformation of the law? Does personalized law harbor a utopic promise, or would it produce alienation, demoralization, and discrimination? This book is the first to explore personalized law, offering a vision of law and robotics that delegates to machines tasks traditionally performed by humans. It inquires how personalized law can be designed to deliver precision and justice and what pitfalls the regime would have to prudently avoid.
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Book chapters on the topic "Wheat sprouting"

1

Chen, Jiayu, Honghui Chen, Xiaodong Wang, Chunhua Yu, Cheng Wang, and Dazhou Zhu. "The Characteristic of Hyperspectral Image of Wheat Seeds during Sprouting." In Computer and Computing Technologies in Agriculture VII, 408–21. Berlin, Heidelberg: Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-642-54344-9_47.

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Barnard, A. "Genetic Diversity of South African Winter Wheat Cultivars in Relation to Preharvest Sprouting and Falling Number." In Wheat in a Global Environment, 237–42. Dordrecht: Springer Netherlands, 2001. http://dx.doi.org/10.1007/978-94-017-3674-9_28.

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Jones, H. D., and M. D. Wilkinson. "Transformation of Elite Wheat Varieties for Improved end-use Qualities: Modification of Gibberellin Levels and Pre-Harvest Sprouting." In Wheat in a Global Environment, 203–9. Dordrecht: Springer Netherlands, 2001. http://dx.doi.org/10.1007/978-94-017-3674-9_24.

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Jribi, Sarra, Khaled Sassi, Dorra Sfayhi, and Hajer Debbabi. "Sprouting, an Eco-Friendly Technology for Improving Nutritional Quality of Tunisian Wheat Cultivar “Khiar”." In Recent Advances in Environmental Science from the Euro-Mediterranean and Surrounding Regions, 1407–8. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-70548-4_410.

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Gale, M. D. "The Genetics Of Preharvest Sprouting In Cereals, Particularly In Wheat." In Preharvest Field Sprouting in Cereals, 85–110. CRC Press, 2018. http://dx.doi.org/10.1201/9781351075978-5.

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Gale, M. D. "Alpha-Amylase Genes in Wheat." In Third International Symposium on Pre-Harvest Sprouting in Cereals, 105–10. CRC Press, 2019. http://dx.doi.org/10.1201/9780367274719-14.

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McMaster, G. J. "Pre-Harvest Sprouting in Wheat — The Australian Experience." In Fourth International Symposium on Pre-Harvest Sprouting in Cereals, 3–14. CRC Press, 2019. http://dx.doi.org/10.1201/9780429038471-1.

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Mares, D. J. "Pre-Harvest Sprouting Tolerance in White Grained Wheat." In Fourth International Symposium on Pre-Harvest Sprouting in Cereals, 64–74. CRC Press, 2019. http://dx.doi.org/10.1201/9780429038471-7.

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King, R. W., and H. Chadim. "Ear Wetting and Pre-Harvest Sprouting of Wheat." In Third International Symposium on Pre-Harvest Sprouting in Cereals, 36–42. CRC Press, 2019. http://dx.doi.org/10.1201/9780367274719-5.

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Espinosa-Ramírez, Johanan, Sergio O. Serna-Saldívar, Marco A. Lazo-Vélez, and Esther Pérez-Carrillo. "Impact of preharvest and controlled sprouting on wheat and bread quality." In Trends in Wheat and Bread Making, 95–128. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-821048-2.00004-0.

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Conference papers on the topic "Wheat sprouting"

1

Jribi, Sarra, Hela Gliguem, Andras Nagy, Nagy Gabor Zsolt, Lilla Szalóki-Dorkó, Zoltan Naàr, Ildiko Bata-Vidàcs, Sarra Marzougui, Zsuzsanna Cserhalmi, and Hajer Debbabi. "Evolution of “Chili” Tunisian landrace durum wheat sprouts properties after drying." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7377.

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Sprouting is a green technology contributing in improving cereals and pulses nutritional properties. However sprouts have a high water content limiting their shelf-life. This research focused on the impact of drying technology on physico-chemical, functional and nutritional properties of Tunisian landrace durum wheat (Triticum durum)“Chili” sprouts for their use as a functional ingredient. Three technologies were evaluated: lyophilisation, micro-wave vacuum drying and oven drying at 50°C. Sprouted seeds flour properties were significantly (p&lt;0.05) affected by the drying methods used. Lyophilisation led to the highest preservation of bioactive compounds followed by micro-wave vacuum drying. The way of evolution of physico-chemical and functional properties depended on drying method used. Keywords: Sprouts; drying; functional properties; bioactive compounds.
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