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Sample records for bread wheat cultivars

  1. IPR 118 - Bread wheat cultivar

    Directory of Open Access Journals (Sweden)

    Carlos Roberto Riede

    2007-01-01

    Full Text Available Wheat cultivar IPR 118 developed by IAPAR has a good yield potential and is widely adapted. It is earlymaturing and moderately tolerant to shattering and soil aluminum, moderately resistant to leaf rust and presents high glutenstrength for bread-making. The overall yield exceeded controls by 13%.

  2. Characterization of zinc uptake, binding, and translocation in intact seedlings of bread and durum wheat cultivars

    International Nuclear Information System (INIS)

    Durum wheat (Triticum turgidum L. var durum) cultivars exhibit lower Zn efficiency than comparable bread wheat (Triticum aestivum L.) cultivars. To understand the physiological mechanism(s) that confers Zn efficiency, this study used 65Zn to investigate ionic Zn2+ root uptake, binding, and translocation to shoots in seedlings of bread and durum wheat cultivars. Time-dependent Zn2+ accumulation during 90 min was greater in roots of the bread wheat cultivar. Zn2+ cell wall binding was not different in the two cultivars. In each cultivar, concentration-dependent Zn2+ influx was characterized by a smooth, saturating curve, suggesting a carrier-mediated uptake system. At very low solution Zn2+ activities, Zn2+ uptake rates were higher in the bread wheat cultivar. As a result, the Michaelis constant for Zn2+ uptake was lower in the bread wheat cultivar (2.3 micromolar) than in the durum wheat cultivar (3.9 micromolar). Low temperature decreased the rate of Zn2+ influx, suggesting that metabolism plays a role in Zn2+ uptake. Ca inhibited Zn2+ uptake equally in both cultivars. Translocation of Zn to shoots was greater in the bread wheat cultivar, reflecting the higher root uptake rates. The study suggests that lower root Zn2+ uptake rates may contribute to reduced Zn efficiency in durum wheat varieties under Zn-limiting conditions

  3. Intergenic spacer length variants in Old Portuguese bread wheat cultivars

    Indian Academy of Sciences (India)

    Ana Carvalho; Henrique Guedes-Pinto; José Lima-Brito

    2011-08-01

    The intergenic spacer of the ribosomal DNA is highly variable, but is location specific in the nucleolar organizer region of the chromosomes. This study provides an event of high level of polymorphism / size variation and occurrence of 14 unique phenotypes in 48 landraces of Portuguese bread wheat cultivars for IGS-amplified products obtained by PCR-RFLP technique performed with TaqI. The attendant IGS polymorphism has been used to deduce affinities between landraces. Some of the high molecular weight IGS allelic variants were also probed for their chromosomal localization by sequential silver nitrate staining and fluorescence in situ hybridization. However, only the intergenic spacer allelic variant of 3.1 kb could be successfully hybridized, and was observed to be physically located on the chromosome pair 1B in the NOR loci of the cultivar ‘Magueija’.

  4. Comparison of foliar anatomy of ten bread wheat (triticum, poaceae) and ten barley (hordeum, poaceae) cultivars

    International Nuclear Information System (INIS)

    The aim of this study is to determine anatomical differences and classification of leaf and leaf cell characteristics (cuticle thickness, upper epidermis thickness, lower epidermis thickness, mesophyll thickness, parenchyma thickness and leaf thickness) between 10 bread wheat cultivars (Triticum aestivum L.) and 10 barley cultivars (Hordeum vulgare L.). Classification of leaf characteristics in bread wheat and barley cultivars and relationship between leaf characteristics are made by principal component and correlation analyses. Highest thickness belongs to W8 Mufitbey cultivar in mesophyll and lower epidermis and W1 Sonmez 01 cultivar have the lowest thickness of upper epidermis in bread wheat. In Barley, B1 Ince cultivar has highest leaf thickness mesophyll and parenchyma; lowest thickness of cuticle is included B7 Cumhuriyet 50 cultivar. All other cultivars have homogenous contents of leaf characteristics. (author)

  5. Characterization of cadmium binding, uptake, and translocation in intact seedlings of bread and durum wheat cultivars

    International Nuclear Information System (INIS)

    High Cd content in durum wheat (Triticum turgidum L. var durum) grain grown in the United States and Canada presents potential health and economic problems for consumers and growers. In an effort to understand the biological processes that result in excess Cd accumulation, root Cd uptake and xylem translocation to shoots in seedlings of bread wheat (Triticum aestivum L.) and durum wheat cultivars were studied. Whole-plant Cd accumulation was somewhat greater in the bread wheat cultivar, but this was probably because of increased apoplastic Cd binding. Concentration-dependent 109Cd2+-influx kinetics in both cultivars were characterized by smooth, nonsaturating curves that could be dissected into linear and saturable components. The saturable component likely represented carrier-mediated Cd influx across root-cell plasma membranes (Michaelis constant, 20-40 nM; maximum initial velocity, 26-29 nmol g-1 fresh weight h-1), whereas linear Cd uptake represented cell wall binding of 109Cd. Cd translocation to shoots was greater in the bread wheat cultivar than in the durum cultivar because a larger proportion of root-absorbed Cd moved to shoots. Our results indicate that excess Cd accumulation in durum wheat grain is not correlated with seedling-root influx rates or root-to-shoot translocation, but may be related to phloem-mediated Cd transport to the grain

  6. Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran.

    Science.gov (United States)

    Previtali, Maria Assunta; Mastromatteo, Marcella; Conte, Amalia; De Vita, Pasquale; Ficco, Donatella Bianca Maria; Del Nobile, Matteo Alessandro

    2016-02-01

    In this work the effect of bran addition (5 %, 10 %, 15 %, 20 %, 25 %, 30 %) on sensory, nutritional and mechanical properties of bread made from a durum wheat semolina enriched with selenium (cultivar PR22D89) was addressed; traditional and whole-meal bread from the same cultivar PR22D89, without any further bran addition, were also investigated for comparative purpose. In order to improve the durum wheat functional bread, different structuring agents (agar agar, gellan gum, guar seed flour, hydroxy-propyl-cellulose, modified food starch-CAPSUL® and tapioca starch) were firstly screened and then optimized. Sensory, textural and nutritional properties of bread were studied in each step. Results showed that bread from PR22D89 cultivar with addition of bran up to 30 % was completely accepted from the textural, nutritional and sensory points of view with proper utilization of guar seed flour or modified food-starch (2 %). PMID:27162413

  7. Comparison of Leaf Sheath Transcriptome Profiles with Physiological Traits of Bread Wheat Cultivars under Salinity Stress

    KAUST Repository

    Takahashi, Fuminori

    2015-08-05

    Salinity stress has significant negative effects on plant biomass production and crop yield. Salinity tolerance is controlled by complex systems of gene expression and ion transport. The relationship between specific features of mild salinity stress adaptation and gene expression was analyzed using four commercial varieties of bread wheat (Triticum aestivum) that have different levels of salinity tolerance. The high-throughput phenotyping system in The Plant Accelerator at the Australian Plant Phenomics Facility revealed variation in shoot relative growth rate and salinity tolerance among the four cultivars. Comparative analysis of gene expression in the leaf sheaths identified genes whose functions are potentially linked to shoot biomass development and salinity tolerance. Early responses to mild salinity stress through changes in gene expression have an influence on the acquisition of stress tolerance and improvement in biomass accumulation during the early “osmotic” phase of salinity stress. In addition, results revealed transcript profiles for the wheat cultivars that were different from those of usual stress-inducible genes, but were related to those of plant growth. These findings suggest that, in the process of breeding, selection of specific traits with various salinity stress-inducible genes in commercial bread wheat has led to adaptation to mild salinity conditions.

  8. Selection and hydroponic growth of bread wheat cultivars for bioregenerative life support systems

    Science.gov (United States)

    Page, V.; Feller, U.

    2013-08-01

    As part of the ESA-funded MELiSSA program, the suitability, the growth and the development of four bread wheat cultivars were investigated in hydroponic culture with the aim to incorporate such a cultivation system in an Environmental Control and Life Support System (ECLSS). Wheat plants can fulfill three major functions in space: (a) fixation of CO2 and production of O2, (b) production of grains for human nutrition and (c) production of cleaned water after condensation of the water vapor released from the plants by transpiration. Four spring wheat cultivars (Aletsch, Fiorina, Greina and CH Rubli) were grown hydroponically and compared with respect to growth and grain maturation properties. The height of the plants, the culture duration from germination to harvest, the quantity of water used, the number of fertile and non-fertile tillers as well as the quantity and quality of the grains harvested were considered. Mature grains could be harvested after around 160 days depending on the varieties. It became evident that the nutrient supply is crucial in this context and strongly affects leaf senescence and grain maturation. After a first experiment, the culture conditions were improved for the second experiment (stepwise decrease of EC after flowering, pH adjusted twice a week, less plants per m2) leading to a more favorable harvest (higher grain yield and harvest index). Considerably less green tillers without mature grains were present at harvest time in experiment 2 than in experiment 1. The harvest index for dry matter (including roots) ranged from 0.13 to 0.35 in experiment 1 and from 0.23 to 0.41 in experiment 2 with modified culture conditions. The thousand-grain weight for the four varieties ranged from 30.4 to 36.7 g in experiment 1 and from 33.2 to 39.1 g in experiment 2, while market samples were in the range of 39.4-46.9 g. Calcium levels in grains of the hydroponically grown wheat were similar to those from field-grown wheat, while potassium, magnesium

  9. Breeding bread wheat cultivars for high protein content by transfer of protein genes from Triticum dicoccoides

    International Nuclear Information System (INIS)

    Triticum dicoccoides sel. G-25, a selection of wild emmer with a protein content of 20.5% and a kernel weight of 31.5 mg, was used as the donor of protein genes. Since this selection is highly resistant to stripe rust, the object of the crossing programme was to transfer this resistance, together with the high protein potential, to durum and bread wheat cultivars susceptible to the disease. In the tetraploid lines obtained from the T. dicoccoides/T. durum cross, the protein values ranged from 17 to 22%. These lines had resistance to stripe rust from the wild emmer and to stem rust from the durum. After two further crosses between these tetraploid lines and T. aestivum cultivars, several lines were selected which combined good yield, high protein level and resistance to rust diseases. These lines attained protein levels of 14 to 19% in the whole grain and 14 to 17% in the flour, combined with yields of 4.5 to 6.0 t/ha. They had also inherited resistance to stem rust, and in some instances also to leaf rust, from the cultivated wheat parental lines. (author)

  10. Genetic characterization of Moroccan and the exotic bread wheat cultivars using functional and random DNA markers linked to the agronomic traits for genomics-assisted improvement

    OpenAIRE

    Henkrar, Fatima; El-Haddoury, Jamal; Ouabbou, Hassan; Bendaou, Najib; Udupa, Sripada M.

    2016-01-01

    Genetic characterization, diversity analysis and estimate of the genetic relationship among varieties using functional and random DNA markers linked to agronomic traits can provide relevant guidelines in selecting parents and designing new breeding strategies for marker-assisted wheat cultivar improvement. Here, we characterize 20 Moroccan and 19 exotic bread wheat (Triticum aestivum L.) cultivars using 47 functional and 7 linked random DNA markers associated with 21 loci of the most importan...

  11. A comprehensive study on dehydration-induced antioxidative responses during germination of Indian bread wheat (Triticum aestivum L. em Thell) cultivars collected from different agroclimatic zones

    OpenAIRE

    Garg, Bharti; Jaiswal, Jai P.; Misra, Shrilekha; Tripathi, Bhumi Nath; Prasad, Manoj

    2012-01-01

    To explore the adaptability of bread wheat to dehydration stress, we screened 28 cultivars collected from different agroclimatic zones, on the basis of malonaldehyde content as biochemical marker in roots of wheat seedlings during germination and classified them as highly tolerant, tolerant, sensitive and highly sensitive. From this primary screening, ten cultivars that showed differential responses to dehydration stress were selected to understand the biochemical and physiological basis of s...

  12. Proteome characterization of developing grains in bread wheat cultivars (Triticum aestivum L.)

    OpenAIRE

    Guo Guangfang; Lv Dongwen; Yan Xing; Subburaj Saminathan; Ge Pei; Li Xiaohui; Hu Yingkao; Yan Yueming

    2012-01-01

    Abstract Background The analyses of protein synthesis, accumulation and regulation during grain development in wheat are more complex because of its larger genome size compared to model plants such as Arabidopsis and rice. In this study, grains from two wheat cultivars Jimai 20 and Zhoumai 16 with different gluten quality properties were harvested at five development stages, and were used to displayed variable expression patterns of grain proteins. Results Proteome characterization during gra...

  13. BRS Guamirim: cultivar de trigo da classe pão, precoce e de baixa estatura BRS Guamirim: bread wheat cultivar, early cycle and short stature

    Directory of Open Access Journals (Sweden)

    Pedro Luiz Scheeren

    2007-02-01

    Full Text Available A cultivar de trigo BRS Guamirim foi desenvolvida pela Embrapa e resultou de um cruzamento entre os genitores Embrapa 27/Buck Nandu e PF 93159. Possui ciclo precoce, baixa estatura de planta e intenso afilhamento. Apresenta equilibrada reação às principais moléstias do trigo, pertence à classe pão e demonstra adaptabilidade às diferentes regiões tritícolas do país, com estabilidade de produção. Seu potencial de rendimento é superior a 5 t ha-1.Wheat cultivar BRS Guamirim was developed by Embrapa and resulted from a cross among Embrapa 27/Buck Nandu and PF 93159. BRS Guamirim has early cycle, short plant stature and high tillering. It shows equilibrate behaviour to mainly wheat deseases, belongs to bread class and is adapted to different wheat regions, showing production stability. Its grain yield potential is higher than 5 t ha-1.

  14. Rupanco - INIA: Una nueva variedad de trigo alternativoa de pan Rupanco-INIA: a new alternative bread wheat cultivar

    Directory of Open Access Journals (Sweden)

    Cristian Hewstone M.

    2005-03-01

    Full Text Available Rupanco-INIA es una nueva variedad de trigo (Triticum aestivum L. alternativo creada por el Proyecto de Mejoramiento de Trigo del Centro Regional de Investigación Carillanca, del Instituto de Investigaciones Agropecuarias (INIA. La cruza fue: X-101,2 Alt. 94B/ X-104 Alt. 94M. Su pedigrí es TG-688-t-1t-2t y su denominación interna en el Proyecto es Temu 2618-00. Rupanco-INIA tiene un hábito de desarrollo alternativo y una caña corta, con un promedio de 93 cm de alto. Posee espiga semicompacta, con barbas, y corrientemente presenta cierto grado de melanosis. El grano es semiduro, rojo, con un promedio de peso de 1000 granos de 39 g, 79,4 kg de peso de hectolitro, 12,7% de proteína y 886 cm³ de volumen de pan, en ensayos efectuados en 2000 y 2001 desde Traiguén hasta Purranque. Es moderadamente resistente al ataque de polvillo estriado (Puccinia striiformis West. f. sp. tritici y polvillo de la hoja (Puccinia triticina Erikss.. Su rendimiento fue alto, con un promedio de 9,79 t ha-1, en tres años de ensayos en cuatro localidades.Rupanco-INIA is a new alternative bread wheat (Triticum aestivum L. cultivar released by the Wheat Breeding Project at Carillanca Research Center of the National Institute of Agricultural Research (INIA. The cross was: X-101,2 Alt.94B/X-104 Alt.94M. The pedigree is TG-688-t-1t-2t, and its internal name in the Project is Temu 2618-00. Rupanco-INIA has a facultative growth habit and short straw, with a mean height of 93 cm. The spike is semi-compact, awned, and usually shows some brown necrosis. The grain is semi-hard, red, with a 1000 grain weight of 39 g, 79.4 kg hectoliter weight, 12.7% protein percentage, and 886 cm³ bread volume. It is moderately resistant to stripe rust (Puccinia striiformis West. f. sp. tritici and leaf rust (Puccinia triticina Erikss.. Its yield was high, with a mean of 9.79 t ha-1 in three years of trials at four locations.

  15. Resistance to Ug99 stem rust in six bread wheat cultivars maps to chromosome 6DS

    Science.gov (United States)

    Over 80% of wheat area worldwide is currently grown to varieties that are susceptible to the Ug99 race group of the stem rust fungus. Wheat lines Niini, Tinkio, Coni, Pfunye, Blouk and Ripper were resistant to Ug99 at the seedling and adult plant stages. We mapped stem rust resistance in populations...

  16. Aroma of Wheat Bread Crumb

    DEFF Research Database (Denmark)

    Birch, Anja Niehues

    Understanding how the dough fermentation conditions influence the wheat bread production time and the bread aroma is important for the bread industry. The overall purpose of this PhD project is to investigate the effects of commercial baker’s yeast (level and type) and fermentation temperature on...... dough expansion and aroma in bread crumb. In Paper I the effects of commercial baker’s yeast (level and type) and fermentation temperature on dough expansion were investigated. Wheat doughs were fermented by seven commercial baker’s yeasts (baker’s yeast I to VII) at different yeast concentrations (2...... VII. The longest fermentation times were generally found for doughs fermented with all baker’s yeasts at 5°C and the lowest yeast concentration (2.88•1014 CFU/kg flour). In Paper II, III and V wheat breads were produced for volatile analysis. The dough samples were fermented to equal height and baked...

  17. Allelic variations in Glu-1 and Glu-3 loci of historical and modern Iranian bread wheat (Triticum aestivum L.) cultivars

    Indian Academy of Sciences (India)

    Ali Izadi-Darbandi; Bahman Yazdi-Samadi; Ali-Akbar Su-Boushehri; Mohsen Mohammadi

    2010-08-01

    Proline and glutamine-rich wheat seed endosperm proteins are collectively referred to as prolamins. They are comprised of HMW-GSs, LMW-GSs and gliadins. HMW-GSs are major determinants of gluten elasticity and LMW-GSs considerably affect dough extensibility and maximum dough resistance. The inheritance of glutenin subunits follows Mendelian genetics with multiple alleles in each locus. Identification of the banding patterns of glutenin subunits could be used as an estimate for screening high quality wheat germplasm. Here, by means of a two-step 1D-SDS-PAGE procedure, we identified the allelic variations in high and low-molecular-weight glutenin subunits in 65 hexaploid wheat (Triticum aestivum L.) cultivars representing a historical trend in the cultivars introduced or released in Iran from the years 1940 to 1990. Distinct alleles 17 and 19 were detected for Glu-1 and Glu-3 loci, respectively. The allelic frequencies at the Glu-1 loci demonstrated unimodal distributions. At Glu-A1, Glu-B1 and Glu-D1, we found that the most frequent alleles were the null, 7 + 8, 2 + 12 alleles, respectively, in Iranian wheat cultivars. In contrast, Glu-3 loci showed bimodal or trimodal distributions. At Glu-A3, the most frequent alleles were c and e. At Glu-B3 the most frequent alleles were a, b and c. At Glu-D3 locus, the alleles b and a, were the most and the second most frequent alleles in Iranian wheat cultivars. This led to a significantly higher Nei coefficient of genetic variations in Glu-3 loci (0.756) as compared to Glu-1 loci (0.547). At Glu-3 loci, we observed relatively high quality alleles in Glu-A3 and Glu-D3 loci and low quality alleles at Glu-B3 locus.

  18. The Relation between Dough Rheology and Bread Crumb Properties in Winter Wheat

    OpenAIRE

    Daniela Horvat; Damir Magdić; Gordana Šimić; Krešimir Dvojković; Georg Drezner

    2008-01-01

    The present paper is focused on rheology dough properties of winter wheat cultivars in relation to bread crumb properties. The rheological characteristics of wheat fl our were evaluated by using Farinograph and Extensograph tests. The image analysis for bread crumb grain assessment was applied as alternative technique for more rapid and efficient measurement of bread characteristics. The highest significant positive correlation (P

  19. Induced Mutations for Improving Production on Bread and Durum Wheat

    Science.gov (United States)

    Stamo, Ilirjana; Ylli, Ariana; Dodbiba, Andon

    2007-04-01

    Wheat is a very important crop and has been bred for food and its improvement is continuous from cross-breeding. Radiation and chemically induced mutations have provided variability in selection for novel varieties. Four bread and one durum wheat cultivars were exposed to gamma rays, Cs 137 with doses 10, 15 and 20 krad (2000 seeds of each dose and cultivars). We have isolated mutant plants with height reduced and on cv Progress spike without chaff.

  20. Induced Mutations for Improving Production on Bread and Durum Wheat

    International Nuclear Information System (INIS)

    Wheat is a very important crop and has been bred for food and its improvement is continuous from cross-breeding. Radiation and chemically induced mutations have provided variability in selection for novel varieties. Four bread and one durum wheat cultivars were exposed to gamma rays, Cs 137 with doses 10, 15 and 20 krad (2000 seeds of each dose and cultivars). We have isolated mutant plants with height reduced and on cv Progress spike without chaff

  1. Characterization of stem rust resistance in wheat cultivar 'Gage'

    Science.gov (United States)

    Wheat (Triticum spp.) stem rust, caused by Puccinia graminis f. sp. tritici Eriks. & E. Henn. (Pgt), re-emerged as a devastating disease of wheat because of virulent race Ug99 (TTKSK). Many bread wheat (T. aestivum L.) cultivars grown in North America are susceptible to Ug99 or its derivative races ...

  2. Genetic control and combining ability of flag leaf area and relative water content traits of bread wheat cultivars under drought stress condition

    Directory of Open Access Journals (Sweden)

    Golparvar Ahmad Reza

    2013-01-01

    Full Text Available In order to compare mode of inheritance, combining ability, heterosis and gene action in genetic control of traits flag leaf area, relative water content and grain filling rate of bread wheat under drought stress, a study was conducted on 8 cultivars using of Griffing’s method2 in fixed model. Mean square of general combining ability was significant also for all traits and mean square of specific combining ability was significant also for all traits except relative water content of leaf which show importance of both additive and dominant effects of genes in heredity of these traits under stress. GCA to SCA mean square ratio was significant for none of traits. Results of this study showed that non additive effects of genes were more important than additive effect for all traits. According to results we can understand that genetic improvement of mentioned traits will have low genetic efficiency by selection from the best crosses of early generations. Then it is better to delay selection until advanced generations and increase in heritability of these traits.

  3. The spectrum of low molecular weight alpha-amylase/protease inhibitor genes expressed in the US bread wheat cultivar Butte 86

    Directory of Open Access Journals (Sweden)

    Vensel William H

    2011-07-01

    Full Text Available Abstract Background Wheat grains accumulate a variety of low molecular weight proteins that are inhibitors of alpha-amylases and proteases and play an important protective role in the grain. These proteins have more balanced amino acid compositions than the major wheat gluten proteins and contribute important reserves for both seedling growth and human nutrition. The alpha-amylase/protease inhibitors also are of interest because they cause IgE-mediated occupational and food allergies and thereby impact human health. Results The complement of genes encoding alpha-amylase/protease inhibitors expressed in the US bread wheat Butte 86 was characterized by analysis of expressed sequence tags (ESTs. Coding sequences for 19 distinct proteins were identified. These included two monomeric (WMAI, four dimeric (WDAI, and six tetrameric (WTAI inhibitors of exogenous alpha-amylases, two inhibitors of endogenous alpha-amylases (WASI, four putative trypsin inhibitors (CMx and WTI, and one putative chymotrypsin inhibitor (WCI. A number of the encoded proteins were identical or very similar to proteins in the NCBI database. Sequences not reported previously included variants of WTAI-CM3, three CMx inhibitors and WTI. Within the WDAI group, two different genes encoded the same mature protein. Based on numbers of ESTs, transcripts for WTAI-CM3 Bu-1, WMAI Bu-1 and WTAI-CM16 Bu-1 were most abundant in Butte 86 developing grain. Coding sequences for 16 of the inhibitors were unequivocally associated with specific proteins identified by tandem mass spectrometry (MS/MS in a previous proteomic analysis of milled white flour from Butte 86. Proteins corresponding to WDAI Bu-1/Bu-2, WMAI Bu-1 and the WTAI subunits CM2 Bu-1, CM3 Bu-1 and CM16 Bu-1 were accumulated to the highest levels in flour. Conclusions Information on the spectrum of alpha-amylase/protease inhibitor genes and proteins expressed in a single wheat cultivar is central to understanding the importance of

  4. Determination of rust resistance genes in pakistani bread wheats

    International Nuclear Information System (INIS)

    Stripe and leaf rusts are the major constraints to bread wheat production in Pakistan. Molecular markers were used to investigate the presence of leaf rust and stripe rust resistance gene cluster Lr34/Yr18 and stem rust resistance gene Sr2 in 52 Pakistani bread wheat cultivars/lines. PCR amplification of DNA fragments using DNA marker csLV-34 showed that 13 of the studied cultivars/lines, namely 03FJ26, NR 337, NR 339, NR 347, NR 350, Manthar, Margalla 99, Iqbal 2000, Saleem 2000, Wafaq 2001, Marwat 2001, Pirsabak 2004 and Fareed 2006 carry leaf rust and stripe rust resistance genes Lr34/Yr18. Stem rust resistance gene Sr2 was observed in 36 Pakistani spring wheat cultivars/lines using stm560.3tgag marker. The slow rusting gene Sr2 needs to be combined with additional stem rust resistance genes to establish durable resistance against Ug99 in modern wheat cultivars. Low frequency of Lr34/Yr18 was found in Pakistani wheats. This gene cluster needs to be incorporated into Pakistani wheats for durable rust resistance. (author)

  5. Ancestral QTL Alleles from Wild Emmer Wheat Improve Drought Resistance and Productivity in Modern Wheat Cultivars

    OpenAIRE

    Merchuk-Ovnat, Lianne; Barak, Vered; Fahima, Tzion; Ordon, Frank; Lidzbarsky, Gabriel A.; Krugman, Tamar; Saranga, Yehoshua

    2016-01-01

    Wild emmer wheat (Triticum turgidum ssp. dicoccoides) is considered a promising source for improving stress resistances in domesticated wheat. Here we explored the potential of selected quantitative trait loci (QTLs) from wild emmer wheat, introgressed via marker-assisted selection, to enhance drought resistance in elite durum (T. turgidum ssp. durum) and bread (T. aestivum) wheat cultivars. The resultant near-isogenic lines (BC3F3 and BC3F4) were genotyped using SNP array to confirm the intr...

  6. Computational Analysis Of Group 2 Late Embryogenesis Protein (Lea In Different Cultivar Of Bread Wheat (Triticum Aestivum

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    Rasouli Hassan

    2014-12-01

    Full Text Available Late Embryogenesis abundant protein has a crucial role as the cold-acclimation process in the wheat. These proteins encoded by TaWdhn13 gene. This gene is transcriptionally activated and produces the accumulated proteins and metabolites and protection cell structure from freezing damage. The objectives of this study were to isolate the genomic DNA (g-DNA sequence of TaWdhn13, to analyze structure, conserved domains of the gene, and to found a basis for association analysis of the functional sites associated with computational analysis. We here report on the functional assignment to TaWdhn13 gene by computational analysis. The Three-Dimensional (3D model of LEA protein drawing by using the phyre 2 server. For identify the conserved domain and motif of these gene sequence we used the Conserved Domain Database and DNA Motif Searching Database, however, the conserved domains and motif has been recognized. The results showed TaWdhn13 conserved domain incudes: Dehydrin superfamily. Also, motifs structure for this gene includes: 2FE2S_FER_1 Motif, INTEGRIN_BETA Motif, VWFC_1 Motif, EGF_1 Motif and DEFENSIN Motif. Our results reveal that group 2 LEA proteins are most likely to function within the cell nucleus. The analysis of protein property showed that the protein had no trans-membrane domains. The isoelectric point of the protein was 3.41, which was charged with 5.34 negative electrons when pH value of the buffer was 7.0.

  7. Infuence of gamma radiation on the rheological and functional properties of bread wheats

    International Nuclear Information System (INIS)

    The effects of gamma irradiation on some biochemical, rheological and functional properties of bread wheats were studied. Two wheat cultivars were selected to represent medium-strong and weak dough mixing strengths. Falling number values were severely depressed at doses of 500 and 1000 krad. Rheological dough properties, as assessed with the mixograph and farinograph, were also investigated. Radiation at medium doses produced an increase in the farinograph water absorption for both wheats. Radiation decreased the amount of bound water as compared to the control sample. For the medium-strong wheat low levels of radiation produced bread with volumes and overall bread quality equal to or slightly better than those of the control flour, whereas for the weak wheat an improvement of the baking performance was obtained at all the low doses of radiation. However, the overall bread quality of both wheats was highly reduced at medium doses of radiation. (author)

  8. Evolution of bread-making quality of Spanish bread-wheat genotypes

    Energy Technology Data Exchange (ETDEWEB)

    Gomez, M.; Aparicio, N.; Ruiz-Paris, E.; Oliete, B.; Caballero, P. A.

    2009-07-01

    In this study, 36 Spanish wheat genotypes (five modern commercial cultivars, four cultivars introduced after the green revolution and 27 land races from northwestern Spain) were evaluated. Grain (yield, specific weight, protein content and falling number) and flour (yield, protein content, Zeleny index, wet gluten and gluten index) properties were analyzed. Dough behaviour during mixing (DoughLAB) and handling (alveograph) was also considered. An evolution in grain and flour properties was observed over time. In modern cultivars, grain yield was improved owing to higher grain production. In land races, higher grain yields were related to larger grain size. Unlike in land races, an inverse correlation between grain yield and protein content was found in modern cultivars. In addition, because of their high protein quality, modern cultivars surpassed land races in bread-making properties. Land races showed considerable variability in protein quality and scored lower curve configuration ratio values than other cultivars with similar strength. Cultivars introduced after the green revolution reached the highest levels of bread-making quality, a feature attributable to their high protein quality. (Author) 24 refs.

  9. 21 CFR 136.180 - Whole wheat bread, rolls, and buns.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Whole wheat bread, rolls, and buns. 136.180... § 136.180 Whole wheat bread, rolls, and buns. (a) Each of the foods whole wheat bread, graham bread, entire wheat bread, whole wheat rolls, graham rolls, entire wheat rolls, whole wheat buns, graham...

  10. TEXTURE ANALYSIS OF SPELT WHEAT BREAD

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    Magdaléna Lacko - Bartošová

    2013-02-01

    Full Text Available The bread quality is considerably dependent on the texture characteristic of bread crumb. Texture analysis is primarily concerned with the evaluation of mechanical characteristics where a material is subjected to a controlled force from which a deformation curve of its response is generated. It is an objective physical examination of baked products and gives direct information on the product quality, oppositely to dough rheology tests what are inform on the baking suitability of the flour, as raw material. This is why the texture analysis is one of the most helpful analytical methods of the product development. In the framework of our research during the years 2008 – 2009 were analyzed selected indicators of bread crumb for texture quality of three Triticum spelta L. cultivars – Oberkulmer Rotkorn, Rubiota and Franckenkorn grown in an ecological system at the locality of Dolna Malanta near Nitra. The bread texture quality was evaluated on texture analyzer TA.XT Plus and expressed as crumb firmness (N, stiffness (N.mm-1 and relative elasticity (%.Our research proved that all selected indicators were significantly influenced by the year of growing and variety. The most soft bread was measured in Rubiota, whereas bread crumb samples from Franckenkorn were the most firm and stiff. Relative elasticity confirmed that the lowest firmness and stiffness was found in Rubiota bread. The spelt grain can be a good source for making bread flour, but is closely dependent on choice of spelt variety.

  11. Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples

    Directory of Open Access Journals (Sweden)

    Abboud Al-Saleh

    2012-11-01

    Full Text Available The relationships between breadmaking quality, kernel properties (physical and chemical, and dough rheology were investigated using flours from six genotypes of Syrian wheat lines, comprising both commercially grown cultivars and advanced breeding lines. Genotypes were grown in 2008/2009 season in irrigated plots in the Eastern part of Syria. Grain samples were evaluated for vitreousness, test weight, 1000-kernel weight and then milled and tested for protein content, ash, and water content. Dough rheology of the samples was studied by the determination of the mixing time, stability, weakness, resistance and the extensibility of the dough. Loaf baking quality was evaluated by the measurement of the specific weight, resilience and firmness in addition to the sensory analysis. A comparative study between the six Syrian wheat genotypes and two English flour samples was conducted. Significant differences were observed among Syrian genotypes in vitreousness (69.3%–95.0%, 1000-kernel weight (35.2–46.9 g and the test weight (82.2–88.0 kg/hL. All samples exhibited high falling numbers (346 to 417 s for the Syrian samples and 285 and 305 s for the English flours. A significant positive correlation was exhibited between the protein content of the flour and its absorption of water (r = 0.84 **, as well as with the vitreousness of the kernel (r = 0.54 *. Protein content was also correlated with dough stability (r = 0.86 **, extensibility (r = 0.8 **, and negatively correlated with dough weakness (r = −0.69 **. Bread firmness and dough weakness were positively correlated (r = 0.66 **. Sensory analysis indicated Doumah-2 was the best appreciated whilst Doumah 40765 and 46055 were the least appreciated which may suggest their suitability for biscuit preparation rather than bread making.

  12. Evolution of the BBAA component of bread wheat during its history at the allohexaploid level.

    Science.gov (United States)

    Zhang, Huakun; Zhu, Bo; Qi, Bao; Gou, Xiaowan; Dong, Yuzhu; Xu, Chunming; Zhang, Bangjiao; Huang, Wei; Liu, Chang; Wang, Xutong; Yang, Chunwu; Zhou, Hao; Kashkush, Khalil; Feldman, Moshe; Wendel, Jonathan F; Liu, Bao

    2014-07-01

    Subgenome integrity in bread wheat (Triticum aestivum; BBAADD) makes possible the extraction of its BBAA component to restitute a novel plant type. The availability of such a ploidy-reversed wheat (extracted tetraploid wheat [ETW]) provides a unique opportunity to address whether and to what extent the BBAA component of bread wheat has been modified in phenotype, karyotype, and gene expression during its evolutionary history at the allohexaploid level. We report here that ETW was anomalous in multiple phenotypic traits but maintained a stable karyotype. Microarray-based transcriptome profiling identified a large number of differentially expressed genes between ETW and natural tetraploid wheat (Triticum turgidum), and the ETW-downregulated genes were enriched for distinct Gene Ontology categories. Quantitative RT-PCR analysis showed that gene expression differences between ETW and a set of diverse durum wheat (T. turgidum subsp durum) cultivars were distinct from those characterizing tetraploid cultivars per se. Pyrosequencing revealed that the expression alterations may occur to either only one or both of the B and A homoeolog transcripts in ETW. A majority of the genes showed additive expression in a resynthesized allohexaploid wheat. Analysis of a synthetic allohexaploid wheat and diverse bread wheat cultivars revealed the rapid occurrence of expression changes to the BBAA subgenomes subsequent to allohexaploidization and their evolutionary persistence. PMID:24989045

  13. Induced mutations for rust resistance in bread wheat

    International Nuclear Information System (INIS)

    Full text: Seeds of variety ''Lalbahadur'' were treated with 0.04% NMH. M2 plants were inoculated with a mixture of pathotypes of each of the 3 Puccinia species (P. graminis, P. recondita, P. striiformis). Plants with simultaneous resistance to all 3 rusts were selected. Repeated testing in subsequent generations confirmed the resistance. The mutant lines are morphologically similar to the parent cultivar and therefore could be used as components of a multiline variety. Comparison of variety pattern against the Indian pathotypes of rusts suggests that the mutant genes are different from the ones known already in bread wheat. (author)

  14. In vivo evaluation of wheat (Triticum aestivum L.) cultivars for moisture stress

    OpenAIRE

    S. Tamiru

    2014-01-01

    In Ethiopia, wheat productivity is constrained by water stress especially at germination and seedling stage. The objective of this research was to determine the effect of moisture stress on bread wheat (Triticum aestivum) cultivars. Four wheat cultivars (Danda’a, Kubsa, Huluka and Local) were treated with six levels of water stress (0, 50, 100, 150, 200 and 250 g L-1) using PEG-6000. The experiment was arranged factorally in completely randomized design with three replications. Data on germin...

  15. Staling of wheat bread stored in modified atmosphere

    DEFF Research Database (Denmark)

    Rasmussen, Peter Have; Hansen, A.

    2001-01-01

    Modified atmosphere packing (MAP) of bread is known to extend the microbial shelf-life. However, the effect of MAP on staling of bread is more questionable, and conflicting results are reported in the literature. To investigate the effect of BT AP, wheat bread was packed in modified atmosphere...... containing 100% CO2 and in a mixture gas of 50% CO2 and 50% N-2, respectively. The control bread was packed in atmospheric air. No significant effects of MAP were found during storage of bread for 7 days at 20 degreesC compared to control bread. when changes in bread firmness and starch retrogradation...

  16. IMAGE ANALYSIS OF BREAD CRUMB STRUCTURE IN RELATION TO GLUTEN STRENGTH OF WHEAT

    Directory of Open Access Journals (Sweden)

    D. Magdić

    2006-06-01

    Full Text Available The objective of this study was to determine bread slice medium part properties in relation to quality parameters with a focus on gluten strength. Since sensory evaluation of bread is time consuming, expensive and subjective in nature, computerized image analysis was applied as objective method of bread crumb quality evaluation. Gluten Index method was applied as fast and reliable tool for defining gluten strength of wheat. Significant (P90 Ana, Demetra, Klara, Srpanjka and Divana have shown trend to give unequal and bigger crumb grains while cultivars Golubica, Barbara, Žitarka, Kata and Sana with optimal gluten strength (GI= 60-90 have shown finer and uniform crumb grain.

  17. Genetic analysis of preharvest sprouting tolerance in bread wheat (Triticum aestivum L. emend. Thell.)

    OpenAIRE

    Yücel, Cemal; BALOCH, Faheem Shehzad; HATİPOĞLU, RÜŞTÜ; Özkan, Hakan

    2011-01-01

    Rains during grain ripening in wheat (Triticum aestivum L.) can cause preharvest sprouting (PHS), which drastically affects the grain yield and the baking quality of flour. In the present study, to screen 7 cultivars and 4 lines of spring bread wheat for PHS, germination tests were conducted with seeds obtained from wet spikes harvested immediately after natural rainfall. Germination tests were carried out as 3 different treatments: 1) seeds immediately germinated after hand-threshing on samp...

  18. Organoleptic and glycemic properties of chickpea-wheat composite breads

    OpenAIRE

    Zafar, Tasleem A.; Al-Hassawi, Fatima; Al-Khulaifi, Fatima; Al-Rayyes, Ghanima; Waslien, Carol; Huffman, Fatma G.

    2013-01-01

    Prevalence of obesity and type-2-diabetes requires dietary manipulation. It was hypothesized that wheat-legume-composite breads will reduce the spike of blood glucose and increase satiety. Four pan bread samples were prepared: White bread (WB) as standard, Whole-wheat bread (WWB), WWB supplemented with chickpea flour at 25 % (25%ChB) and 35 % (35%ChB) levels. These breads were tested in healthy female subjects for acceptability and for effect on appetite, blood glucose, and physical discomfor...

  19. Effects of Bread Making and Wheat Germ Addition on the Natural Deoxynivalenol Content in Bread

    OpenAIRE

    Isabel Giménez; Jesús Blesa; Marta Herrera; Agustín Ariño

    2014-01-01

    Deoxynivalenol (DON, vomitoxin) is a type-B trichothecene mycotoxin produced by several field fungi such as Fusarium graminearum and Fusarium culmorum and known to have various toxic effects. This study investigated the effect of the bread making process on the stability of DON in common bread and wheat germ-enriched bread using naturally contaminated ingredients at the level of 560 µg/kg. The concentration of DON and its evolution during bread making were determined by immunoaffinity column ...

  20. Drought Resistance in Bread Wheat Genotypes

    OpenAIRE

    ÖZTÜRK, Ali

    1998-01-01

    Development of drought-resistant cultivars is one of the major goals in plant breeding programs. Twentysix wheat genotypes were evaluated for drought resistance using the criteria of leaf relative water content (LRWC), leaf relative water loss (LRWL) and drought susceptibility index (DSI) under Erzurum conditions in the crop seasons of 1995-96 and 1996-97. The results showed that differences among the genotypes in LRWC, LRWL and DSI were significant. In rainfed condition; LRWC, LRWL and DSI ...

  1. ATTEMPT TO APPLY STABILIZED WHEAT GERM FOR BREAD SUPPLEMENTATION

    Directory of Open Access Journals (Sweden)

    Halina Gambuś

    2015-02-01

    Full Text Available The increased interest in rational nutrition causes, that from many years is observed a growing consumption of bread, and novel food supplemented with health promoting components. For the bread production in Poland mainly wheat and rye cake flours are used, depleted of a many valuable nutrients such as protein, dietary fibre, minerals and vitamins. Because of their unique chemical composition wheat germs are a particularly valuable resource, both for direct consumption and to enhance the nutritional value of food products. The aim of the study was to prepare wheat bread with a 10% addition of commercial stabilized wheat germs. Based on the obtained results, it was found that wheat germs, due to their unique chemical composition, were a particularly valuable resource to supplement the nutritional value of bread. However, germs had detrimental effect on mechanical properties of dough, and on bread quality. Texture of bread crumb and its chemical composition were analysed. It was shown, that germs subjected to fermentation process could be used in wheat bread production as dietary fibre and mineral compound supplement.

  2. Aroma of wheat porridge and bread-crumb is influenced by the wheat variety

    DEFF Research Database (Denmark)

    Starr, Gerrard; Hansen, Åse Solvej; Petersen, Mikael Agerlin;

    2015-01-01

    evaluation, from these eight were selected for bread evaluation. Porridge and bread results were compared. Variations were found in both evaluations. Five odour- and nine flavour descriptors were found to be common to both wheat porridge and bread. The results for two descriptors: "cocoa" and "oat porridge......" were correlated between the wheat porridge and bread samples. Analysis of whole-meal and low-extraction samples revealed that the descriptors "malt", "oat-porridge", "øllebrød", "cocoa" and "grain" mostly characterized wheat bran, while descriptors for "maize", "bean-shoots", "chamomile", "umami", and...... "fresh grass" mostly characterized wheat endosperm. Low-extraction bread made from four different varieties also differentiated for five odour- and six flavour descriptors. These results indicate that variations in wheat flavour and odour directly affect bread flavour and odour even in low...

  3. Drought Resistance and Mitotic Instability of Tritipyrum Compared with Triticale and Bread Wheat

    OpenAIRE

    shahriari, zolfaghar; Mohammad Taghi ASSAD; Hosein Shahsavand HASANI

    2012-01-01

    This study presents the first data on the drought resistance pattern of seven new synthetic 6x primary Tritipyrum amphiploid linesand evaluates their mitotic instability. The primary Tritipyrum lines were crossed with Iranian 6x bread wheat ‘Navid’ cultivar and theirF1 and F2 progenies were obtained. Two experiments with complete randomized design were conducted under optimum and limitedwater conditions to evaluate Tritipyrum-derived genotypes for drought resistance in greenhouse. Under optim...

  4. Genetic control and heredity of harvest index and biological yield in bread wheat (Triticum aestivum L.)

    OpenAIRE

    Golparvar Ahmad Reza

    2014-01-01

    Assessment of genetic control, mode of inheritance, general and specific combining abilities and effect of drought stress on genetic parameters of harvest index and biological yield traits in bread wheat were achieved by using Diallel mating design. Parents (eight cultivars) along with F1 progenies (28 crosses) were sown in a randomized complete blocks design with three replications under stress condition in Karadj Agricultural Research Center. The data wer...

  5. BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR

    Directory of Open Access Journals (Sweden)

    F. Nemar

    2015-09-01

    Full Text Available Wheat bread constitutes the most regularly consumed food in the World, the international market for wheat undergoes strong pressure and prices are unceasingly increasing. The aim of this study is to substitute wheat flour by potato starch in bread preparation. Mixtures flours were characterized for composition, damaged starch, and Alveograph properties. According to the results of alveograph parameters, they decrease with the rate of incorporation of potato starch. This decrease can be corrected by adding vital gluten. The results of physicochemical analysis showed a decrease in protein levels, an increase in moisture content (about 2% and carbohydrates levels due to the composition of potato starch. However, sensory analysis (p ≤ 0.05 showed that the addition 80% of potato starch leads to bread with better characteristics: taste, colour and odour, based on that, it is highly advisable as an ingredient in the standard preparation of wheat bread.

  6. Food label guide for whole wheat bread (image)

    Science.gov (United States)

    Whole grains, like the kind found in whole wheat bread, contain fiber and antioxidants such as Vitamin E and selenium, iron, magnesium, zinc and B vitamins. Fiber is a very beneficial nutrient that ...

  7. Organic bread-wheat in New England, USA

    OpenAIRE

    Rasmussen, Ilse A.; Mallory, Ellen

    2010-01-01

    In October 2010, researchers, farmers and millers from Maine and Vermont, USA, organized a trip to Denmark, in order to learn about local bread wheat production, milling and use from their more experienced counterparts with climates similar to their own. They have received a grant over four years for the project antitled Enhancing Farmers’ Capacity to Produce High Quality Organic Bread Wheat in which they will carry out research, development and education to improve the production and qual...

  8. Buckwheat and quinoa seeds as supplements in wheat bread production

    Directory of Open Access Journals (Sweden)

    Demin Mirjana A.

    2013-01-01

    Full Text Available The aim of this work was to compare the nutritional characteristics of wheat bread with the bread produced of wheat flour supplemented with quinoa and buckwheat seeds. Bread making properties of these blends were analyzed in order to investigate their ability to make moulded bread. Quinoa (Chenopodium quinoa Will. and buckwheat seeds were grown in the vicinity of Belgrade, Serbia. The addition of pseudocereal seeds (at levels of 30% and 40% and a selected technological process, which included hydrothermal preparation of supplements, resulted with a valuable effect on nutritive value of breads. In comparison with the wheat bread that was used as control sample, the protein increase of 2% and the increase of crude fiber content at around 0.5% in 30% supplemented breads were registered. Furthermore, the incorporation of both seeds mixture at the level of 40%, increased the content of protein for 2.5% and fiber content for 0.4%. In regard to the starch, fat, and ash contents there were no major differences. The investigated breads were nutritionally superior to the wheat bread. Chemical composition of the selected seeds was also investigated. The results showed that the blends containing either 30% or 40% of selected seeds expressed high potential for the production of molded breads, as new baking products with enhanced nutritional composition. The applied technological procedure was modified in such way that for all blended combination of supplements it changed rheological properties of dough. Furthermore, it resulted in a good volume of breads with excellent sensory properties of aroma-odor and taste.

  9. Wheat-based traditional flat breads of India.

    Science.gov (United States)

    Parimala, K R; Sudha, M L

    2015-01-01

    Wheat forms the basic ingredient for various bakery and traditional products. Wheat-based flat breads are one of the traditional products prepared in different parts of the world. Different regions of the world have inherited different preparation methods since time immemorial, which has led to the existence of traditional flat breads'. Being traditional, only a few have been extensively studied scientifically. India, being the second largest producer of wheat, has a great saga of traditional flat breads with different tastes and texture. This review is a compiled information related to the research studies carried out on some of the wheat-based traditional flat breads of India namely chapati, puri, tandoori roti, parantha (whole-wheat flour based) and parotta, naan, bhatura, kulcha (refined wheat flour based) which indicates the magnitude of attention they have drawn among the food scientists. The review delves upon the developments and improvements brought about in the storage stability and realization of large-scale production of few of these flat breads which has helped considerably to cater to the growing demand in the domestic as well as international markets. The review also indicates the possibility and the tremendous scope available for technological developments for traditional flat breads. PMID:24915406

  10. Ancestral QTL alleles from wild emmer wheat improve drought resistance and productivity in modern wheat cultivars

    Directory of Open Access Journals (Sweden)

    Lianne eMerchuk-Ovnat

    2016-04-01

    Full Text Available Wild emmer wheat (Triticum turgidum ssp. dicoccoides is considered a promising source for improving stress resistances in domesticated wheat. Here we explored the potential of selected quantitative trait loci (QTLs from wild emmer wheat, introgressed via marker-assisted selection, to enhance drought resistance in elite durum (T. turgidum ssp. durum and bread (T. aestivum wheat cultivars. The resultant near-isogenic lines (BC3F3 and BC3F4 were genotyped using SNP array to confirm the introgressed genomic regions and evaluated in two consecutive years under well-watered (690–710 mm and water-limited (290–320 mm conditions. Three of the introgressed QTLs were successfully validated, two in the background of durum wheat cv. Uzan (on chromosomes 1BL and 2BS, and one in the background of bread wheat cvs. Bar Nir and Zahir (chromosome 7AS. In most cases, the QTL x environment interaction was validated in terms of improved grain yield and biomass - specifically under drought (7AS QTL in cv. Bar Nir background, under both treatments (2BS QTL, and a greater stability across treatments (1BL QTL. The results provide a first demonstration that introgression of wild emmer QTL alleles can enhance productivity and yield stability across environments in domesticated wheat, thereby enriching the modern gene pool with essential diversity for the improvement of drought resistance.

  11. Ancestral QTL Alleles from Wild Emmer Wheat Improve Drought Resistance and Productivity in Modern Wheat Cultivars

    Science.gov (United States)

    Merchuk-Ovnat, Lianne; Barak, Vered; Fahima, Tzion; Ordon, Frank; Lidzbarsky, Gabriel A.; Krugman, Tamar; Saranga, Yehoshua

    2016-01-01

    Wild emmer wheat (Triticum turgidum ssp. dicoccoides) is considered a promising source for improving stress resistances in domesticated wheat. Here we explored the potential of selected quantitative trait loci (QTLs) from wild emmer wheat, introgressed via marker-assisted selection, to enhance drought resistance in elite durum (T. turgidum ssp. durum) and bread (T. aestivum) wheat cultivars. The resultant near-isogenic lines (BC3F3 and BC3F4) were genotyped using SNP array to confirm the introgressed genomic regions and evaluated in two consecutive years under well-watered (690–710 mm) and water-limited (290–320 mm) conditions. Three of the introgressed QTLs were successfully validated, two in the background of durum wheat cv. Uzan (on chromosomes 1BL and 2BS), and one in the background of bread wheat cvs. Bar Nir and Zahir (chromosome 7AS). In most cases, the QTL x environment interaction was validated in terms of improved grain yield and biomass—specifically under drought (7AS QTL in cv. Bar Nir background), under both treatments (2BS QTL), and a greater stability across treatments (1BL QTL). The results provide a first demonstration that introgression of wild emmer QTL alleles can enhance productivity and yield stability across environments in domesticated wheat, thereby enriching the modern gene pool with essential diversity for the improvement of drought resistance. PMID:27148287

  12. Organoleptic and glycemic properties of chickpea-wheat composite breads.

    Science.gov (United States)

    Zafar, Tasleem A; Al-Hassawi, Fatima; Al-Khulaifi, Fatima; Al-Rayyes, Ghanima; Waslien, Carol; Huffman, Fatma G

    2015-04-01

    Prevalence of obesity and type-2-diabetes requires dietary manipulation. It was hypothesized that wheat-legume-composite breads will reduce the spike of blood glucose and increase satiety. Four pan bread samples were prepared: White bread (WB) as standard, Whole-wheat bread (WWB), WWB supplemented with chickpea flour at 25 % (25%ChB) and 35 % (35%ChB) levels. These breads were tested in healthy female subjects for acceptability and for effect on appetite, blood glucose, and physical discomfort in digestion. The breads were rated >5.6 on a 9-point hedonic scale with WB significantly higher than all other breads. No difference in area under the curve (AUC) for appetite was found, but blood glucose AUC was reduced as follows: 35%ChB 25%ChB = WWB or 35%ChB. We conclude that addition of chickpea flour at 35 % to whole wheat produces a bread that is acceptable to eat, causing no physical discomfort and lowers the glycemic response. PMID:25829607

  13. Evaluation of the Agronomical and Biochemical Characteristics of New Lines of Bread Wheat in Turkey

    OpenAIRE

    Ramazan DOGAN

    2010-01-01

    Sixteen new lines of bread wheat obtained from the CIMMYT/ICARDA and a standard cultivar were evaluated during three successive years (2003, 2004 and 2005). The experiments were conducted at the experimental farm of the Faculty of Agriculture of the Uluda? University in Bursa. The lines and the standard cultivar showed significant differences in plant height, number of seeds/spike, seed weight/spike, seed yield and a 1000-kernel weight. The lines numbered 4, 6, 7, 9, 11, 14 and 15 produced si...

  14. Quantitative Proteomic Analysis of Wheat Cultivars with Differing Drought Stress Tolerance

    OpenAIRE

    Ford, Kristina L.; Cassin, Andrew; Bacic, Antony

    2011-01-01

    Using a series of multiplexed experiments we studied the quantitative changes in protein abundance of three Australian bread wheat cultivars (Triticum aestivum L.) in response to a drought stress. Three cultivars differing in their ability to maintain grain yield during drought, Kukri (intolerant), Excalibur (tolerant), and RAC875 (tolerant), were grown in the glasshouse with cyclic drought treatment that mimicked conditions in the field. Proteins were isolated from leaves of mature plants an...

  15. Biochemical and sensory evaluation of wheat bran supplemented sorghum kisra bread

    International Nuclear Information System (INIS)

    Studies were carried out on the effects of addition of wheat bran to sorghum flour (Dabar cultivar) at two levels extraction rates (72% and 80%). Samples were fermented for 14hr and the PH, titrable acidity, crude fibre, protein, total solid, total soluble solids and reducing sugars of fermented batter were determined at 2 hrs intervals. Results indicated that addition of wheat bran either before or after fermentation increased the PH there was decrease in titrable acidity. Reducing sugar contents decrease as a result of addition of wheat bran. Addition of wheat bran result in increasing protein content (15.7%m 19.0% and 20.7% for control, 80%S/WB and 72% S/WB. respectively at the end of fermentation) and also increase of crude fibre content. Addition of wheat bran to sorghum batter either before or after fermentation was accompanied by increase in viscosity ( from 145.1 cp for control to 203.1 cp and 209.8 cp fpr 80%S/WB and 72%S/WB blends respectively). Starch content was determined using iodine spectrophotometry, the moisture content of kisra bread containing wheat bran was significant higher compared with control and lower in available calories. Kisra bread containing wheat bran was lower in reducing sugars 7.42% for control to 5.2% and 4.2% and 4.5% for kisra containing wheat bran, a higher reduction in total carbohydrate were observed in samples containing wheat bran added after fermentation.Kisra containing wheat bran before fermentation gave significantly lower in vitro protein digestabilities. Addition of wheat bran after fermentation resulted in still lower decrease in IVPD compared to addition before fermentation. Sensory evaluation of kisra containing wheat bran indicated significant preference for kisra containing wheat bran compared to the control kisra

  16. Ancient hybridizations among the ancestral genomes of bread wheat.

    Science.gov (United States)

    Marcussen, Thomas; Sandve, Simen R; Heier, Lise; Spannagl, Manuel; Pfeifer, Matthias; Jakobsen, Kjetill S; Wulff, Brande B H; Steuernagel, Burkhard; Mayer, Klaus F X; Olsen, Odd-Arne

    2014-07-18

    The allohexaploid bread wheat genome consists of three closely related subgenomes (A, B, and D), but a clear understanding of their phylogenetic history has been lacking. We used genome assemblies of bread wheat and five diploid relatives to analyze genome-wide samples of gene trees, as well as to estimate evolutionary relatedness and divergence times. We show that the A and B genomes diverged from a common ancestor ~7 million years ago and that these genomes gave rise to the D genome through homoploid hybrid speciation 1 to 2 million years later. Our findings imply that the present-day bread wheat genome is a product of multiple rounds of hybrid speciation (homoploid and polyploid) and lay the foundation for a new framework for understanding the wheat genome as a multilevel phylogenetic mosaic. PMID:25035499

  17. Changes in allelic frequency over time in European bread wheat (Triticum aestivum L.) varieties revealed using DArT and SSR markers

    DEFF Research Database (Denmark)

    Orabi, Jihad; Jahoor, Ahmed; Backes, Gunter Martin

    2014-01-01

    A collection of 189 bread wheat landraces and cultivars, primarily of European origin, released between 1886 and 2009, was analyzed using two DNA marker systems. A set of 76 SSR markers and ~7,000 DArT markers distributed across the wheat genome were employed in these analyses. All of the SSR mar...

  18. Wheat in the Mediterranean revisited - tetraploid wheat landraces assessed with elite bread wheat single-nucleotide polymorphism markers

    OpenAIRE

    Oliveira, Hugo R.; Hagenblad, Jenny; Leino, Matti W; Leigh, Fiona J.; Lister, Diane L.; Peña-Chocarro, Leonor; Jones, Martin K.

    2014-01-01

    Abstract Background Single Nucleotide Polymorphism (SNP) panels recently developed for the assessment of genetic diversity in wheat are primarily based on elite varieties, mostly those of bread wheat. The usefulness of such SNP panels for studying wheat evolution and domestication has not yet been fully explored and ascertainment bias issues can potentially affect their applicability when studying landraces and tetraploid ancestors of bread wheat. We here evaluate whether population structure...

  19. Studies on Production of Arabic Bread From Irradiated and Stored Potato Flour as Partial Substitute of Wheat Flour

    International Nuclear Information System (INIS)

    The present study was carried out to evaluate Arabic bread produced from potato flour and wheat flour. Potato flour was prepared from Diamont cultivar of potato tubers after irradiation with 50 and 150 Gy. The ratios of potato flour were 5, 10 and 15% and the flour was stored for six months and taken for analysis every three months. Amino acids, protein, carbohydrate, baking and staling tests were applied to study the effect of adding potato flour extracts from tubers of non-irradiated and irradiated potato to wheat flour in Arabic bread making. Amino acids in potato and wheat were studied. The flour of wheat was found to be poor in lysine while potato flour contained about twice of these amino acids. Protein content was decreased with increasing the ratios of potato flour. The addition of potato flour to the Arabic bread increased the percentage of essential amino acids. Moreover, the addition of potato flour during storage periods had an improving effect on the quality of Arabic bread. Water retention capacity (the staling rate) was increased progressively with increasing the percentage as potato flour in the bread which was effective in keeping bread fresh and organoleptic properties

  20. Use of Avocado (Persea americana M. Paste in Wheat Bread

    Directory of Open Access Journals (Sweden)

    Simona Man

    2015-05-01

    Full Text Available Bread is the staple food for most people around the world, it being consumed since ancient times. Because of it’s major importance in the diet, over the last years, the trend of enrich the nutritional quality was developed, by replacing the chemical fortification of foods with an intake of bioactive compounds from fruits, vegetables and cereals. The avocado is useful in human nutrition as a source of various nutrients and especially as source of energy and monounsaturated fatty acids. This paper belongs to a more complex study, which aiming the evaluation of enriched bread for breakfast prepared with an addition of avocado paste (12% as a source of biologically active components in nutrition. Bread produced from 100% wheat flour served as the control. The seasoned bread for breakfast and the control samples were subjected to physico-chemical and organoleptic analyses. Addition of avocado paste (AP in bread has improved physicochemical and sensory attributes.

  1. The content of buckwheat flour in wheat bread

    Directory of Open Access Journals (Sweden)

    Psodorov Đorđe B.

    2014-01-01

    Full Text Available Seven samples of bread were prepared in a special way. Samples were made of a mixture of wheat and buckwheat flour in defined proportions. Carbohydrates from crumbs of bread were derivatized with BSTFA and analyzed by GC-MS. Multivariate analysis was applied. The purpose of this study was not the identification and quantification of carbohydrate composition. The results demonstrated a clear relation between the carbohydrate composition of the bread samples and the type of flour used for their production.[Projekat Ministarstva nauke Republike Srbije, br. TR 31066 i br. III 46005

  2. Ancient hybridizations among the ancestral genomes of bread wheat

    OpenAIRE

    Marcussen, T.; Sandve, S. R.; Heier, L.; Spannagl, M.; Pfeifer, M.; Rogers, J; Doležel, J. (Jaroslav); Pozniak, C.; Eversole, K.; Feuillet, C; Gill, B; Friebe, B; Lukaszewski, A. J.; Sourdille, P.; Endo, T. R.

    2014-01-01

    The allohexaploid bread wheat genome consists of three closely related subgenomes (A, B, and D), but a clear understanding of their phylogenetic history has been lacking. We used genome assemblies of bread wheat and five diploid relatives to analyze genome-wide samples of gene trees, as well as to estimate evolutionary relatedness and divergence times. We show that the A and B genomes diverged from a common ancestor similar to 7 million years ago and that these genomes gave rise to the D geno...

  3. A Proteomic Study of the Response to Salinity and Drought Stress in an Introgression Strain of Bread Wheat*

    OpenAIRE

    Peng, Zhenying; Wang, Mengcheng; Li, Fei; Lv, Hongjun; Li, Cuiling; Xia, Guangmin

    2009-01-01

    The effect of drought and salinity stress on the seedlings of the somatic hybrid wheat cv. Shanrong No. 3 (SR3) and its parent bread wheat cv. Jinan 177 (JN177) was investigated using two-dimensional gel electrophoresis and mass spectrometry. Of a set of 93 (root) and 65 (leaf) differentially expressed proteins (DEPs), 34 (root) and six (leaf) DEPs were cultivar-specific. The remaining DEPs were salinity/drought stress-responsive but not cultivar-specific. Many of the DEPs were expressed unde...

  4. Acrylamide in relation to asparagine in baked and toasted wheat and rye bread.

    OpenAIRE

    Granby, Kit; Nielsen, Nikoline Juul; Hedegaard, Rikke V; Christensen, Tue; Kann, Mette; Skibsted, Leif H.

    2009-01-01

    Abstract Acrylamide in baked and toasted wheat and rye bread was studied in relation to the contents of asparagine in flour, dough, bread and toasts. The asparagine was consumed during bread preparation resulting in a reduced acrylamide contents in the products. In wheat bread 12% of the asparagine initially present in the flour (0.14g kg-1) was left after yeast fermentation and baking, while for rye bread 82% of the asparagine was left after sourdough fermentation and baking. The ...

  5. Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types

    OpenAIRE

    Maria Eduardo; Ulf Svanberg; Jorge Oliveira; Lilia Ahrné

    2013-01-01

    Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-maize bread quality containing cassava levels from 20 to 40% (w/w) was evaluated in combination with...

  6. 面包面条兼用型强筋小麦品种郑麦366品质评价%Quality Evaluation of Strong- Gluten Wheat Cultivar Zhengmai 366 that Both Bread and Noodle Can Be Used

    Institute of Scientific and Technical Information of China (English)

    王美芳; 李巍; 雷振生; 吴政卿; 杨会民; 林作楫; 杨攀; 何宁; 徐福新; 何盛莲

    2012-01-01

    通过分析郑麦366品质特性,为粮食生产、食品加工利用、品种选育等提供参考.研究结果表明,郑麦366的HMW - GS和LMW - GS组成为1、7+8、5+10和Glu - A3a、Glu - B3d,不含1B/1R,表现蛋白质含量高,面筋强度大,面包烘焙品质优异;同时郑麦366为Wx - BI基因缺失类型,具有较好的淀粉糊化特性;控制郑麦366多酚氧化酶(PPO)活性的2个主效基因PPO - 2Ab、PPO - 2Da均为隐性,表现很低的PPO 活性,面条品质优良.郑麦366的品质在多个地区、多个年份表现稳定,为品质稳定的优质强筋小麦新品种.郑麦366集优质、高产、抗病、矮秆、农艺性状好于一体,在河南大面积种植的产量都在7500 kg/hm2以上,百亩超高产攻关田的产量在9750 kg/hm2以上,在周边省份进行大面积示范推广,表现突出.%This paper aims to analyse the quality of Zhengmai 366, and to provide the theoretical evidence for food production,food processing and utilization,breeding,and so on. The results show that the components of HMW - GS and LMW -GS in Zhengmai 366 are 1,7 +8,5 + 10 and Glu -A3a,Glu, -B3d,respectively. There is null 1B/1R. It appears high protein content, strong gluten strength, excellent bread baking properties. Zhengmai 366 is the null Wx - Bl type and associated with good starch paste property. The two primary poly phenol oxidase ( PPO) genes are PPO -2Ab,PP0 -2Da associated with low PPO activity,therefore,the quality of noodles is good. Zhengmai 366 havs stable quality in many places in several years, so it is a new high - quality Strong - gluten wheat cultivar with stable quality. Superior quality-,high yield, disease resistance, dwarf, good agronomic behavior appear simultaneously on Zhengmai 366. Its average yield is over 7 500 kg/hm2 in large area,and over 9 750 kg/hm2 in a hundred - acre super high yield field in Henan. It is also planted in large area in neighbouring provinces with excellent expression.

  7. Balance sheet method assessment for nitrogen fertilization in bread wheat: I. yield and quality

    Directory of Open Access Journals (Sweden)

    Mario Monotti

    2011-02-01

    Full Text Available In the European Union the production of high quality wheat is mainly located in the Mediterranean regions where the climatic conditions positively affect protein concentration in the grain. High quality wheat calls for proper management of nitrogen fertilization, thus there is a need to verify whether the limitations imposed by local governments on maximum rate of nitrogen fertilization admitted may affect bread making quality. Trials were conducted in fourteen environments (E to study the effects of different nitrogen fertilizations on eight cultivars (C, belonging to four quality grades (Q. Nitrogen (N was applied to crops according to three rates/modalities: N1 corresponding to the maximum rate admitted calculated according to a balance sheet method and distributed at the stage of spike initiation; N2 with 50 kg ha-1 of nitrogen more than N1, also distributed at the stage of spike initiation; N3 with 50 kg ha-1 of nitrogen more than N1 but distributed at the stage of flag leaf appearance. The effects of environment, nitrogen and cultivar were significant for grain yield, test weight, 1000 kernel weight, heading time, plant height and for quality traits (protein content and alveograph indices. The existence of variability among cultivars and quality grades in the response to rate and timing of nitrogen fertilization was demonstrated by the significance of NxC and NxQ interactions. Dry matter and nitrogen contents of plant at anthesis and at harvest were significantly affected by the main sources of variation. High quality cultivars yielded more grain of better quality with higher N rates (N2 and N3 as compared to the maximum rate of nitrogen admitted by the local government (N1. These results demonstrated that the adopted balance sheet method for the calculation of N requirements of wheat crop adversely affects the full potential expression of the cultivars belonging to superior bread making quality grades.

  8. Effects of fat replacement on properties of whole wheat bread

    OpenAIRE

    Patrícia Matos Scheuer; Bruna Mattioni; Pedro Luiz Manique Barreto; Flávio Martins Montenegro; Cristiane Rodrigues Gomes-Ruffi; Sílvia Biondi; Mariana Kilpp; Alicia de Francisco

    2014-01-01

    Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume...

  9. New wheat cultivars induced by fast neutrons in Iraq

    International Nuclear Information System (INIS)

    Wheat (Triticum aestivum L. ssp. aestivum) seeds from the cultivar Mexipak and F2 of the cross SaberBeg/Mexipak and saberBeg/Mexipak/Abu-Ghraib-4 were irradiated with fast neutrons and screened for resistance to leaf rust (Puccinia recondita Rob. ex Desm.) during three generations. Thirty-eight and 226 variants showing resistant and moderately resistant reactions, respectively, were selected. Of these variants three mutants showing genetic purity and stability were studied for yield components for four successive generations. Analyses of proteins and isozymes along with chemical and physical properties were conducted on these mutants and their parents. Data on disease incidence, lodging, shattering and yield components indicated that all the mutants significantly surpassed the cultivars Mexipak, SaberBeg and Abu-Ghraib-4. Both mutants Tamuz-1 and Tamuz-2 surpassed Mexipak in bread-making quality, while the mutant Tamuz-3 had a higher tendency for better bread-making quality than Mexipak or SeberBeg

  10. Upgrading of shamy wheat bread quality through supplement with flour of certain gamma irradiated legumes

    International Nuclear Information System (INIS)

    Soybean flour,chick peas flour and lupines were irradiated at 0,5 and 10 kGy and individually used to replace 5,10 or 15% of wheat flour in shamy bread. The effect of supplementation of wheat flour with these legume flours on the major, chemical composition and nutritional quality of bread was studied. Results indicated that protein, ash and fiber contents of supplemented shamy bread were higher than the control. On the other hand, the amino acids of the shamy wheat bread supplemented irradiated legumes flour, improved the quality (water retention capacity, stailing rate and bread freshness) of bread

  11. Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms

    DEFF Research Database (Denmark)

    Lappi, J; Mykkänen, H; Knudsen, Knud Erik Bach;

    2014-01-01

    BackgroundRye bread benefits glucose metabolism. It is unknown whether the same effect is achieved by rye bran-enriched wheat bread. We tested whether white wheat bread enriched with bioprocessed rye bran (BRB + WW) and sourdough wholegrain rye bread (WGR) have similar effects on glucose metabolism...

  12. Resistance Potential of Bread Wheat Genotypes Against Yellow Rust Disease Under Egyptian Climate

    Directory of Open Access Journals (Sweden)

    Amer F. Mahmoud

    2015-12-01

    Full Text Available Yellow rust (stripe rust, caused by Puccinia striiformis f. sp. tritici, is one of the most destructive foliar diseases of wheat in Egypt and worldwide. In order to identify wheat genotypes resistant to yellow rust and develop molecular markers associated with the resistance, fifty F₈ recombinant inbred lines (RILs derived from a cross between resistant and susceptible bread wheat landraces were obtained. Artificial infection of Puccinia striiformis was performed under greenhouse conditions during two growing seasons and relative resistance index (RRI was calculated. Two Egyptian bread wheat cultivars i.e. Giza-168 (resistant and Sakha-69 (susceptible were also evaluated. RRI values of two-year trial showed that 10 RILs responded with RRI value >6 2 <6. However, only 7 RILs showed RRI value <2. Five RILs expressed hypersensitive type of resistance (R against the pathogen and showed the lowest Average Coefficient of Infection (ACI. Bulked segregant analysis (BSA with eight simple sequence repeat (SSR, eight sequence-related amplified polymorphism (SRAP and sixteen random amplified polymorphic DNA (RAPD markers revealed that three SSR, three SRAP and six RAPD markers were found to be associated with the resistance to yellow rust. However, further molecular analyses would be performed to confirm markers associated with the resistance and suitable for marker-assisted selection. Resistant RILs identified in the study could be efficiently used to improve the resistance to yellow rust in wheat.

  13. Genetic Analysis and Gliadin Banding Patterns in Some Bread Wheat Varieties Grown in Turkey and Their Hybrids

    OpenAIRE

    KESKİN, Sibel; ASAL, Sevinç; KAVUNCU, Orhan

    1999-01-01

    In this study, 20 individual kernels of "Gün 91", "Kırkpınar 79", "Atay 85", "Kıraç 66", "Bolal 2973", "Bezostaya 1" and "Gerek 79" bread wheat cultivars that are grown in Turkey and their half diallel F 1 hybrids were analysed using polyacylamide gel electrophoresis (PAGE) in order to determine gliadin band patterns and to show homogeneity and/or heterogeneity. Result of electrophoretic analysis showed that there is a dete...

  14. Submergence sensitivity of durum wheat, bread wheat and barley at the germination stage

    Directory of Open Access Journals (Sweden)

    Iduna Arduini

    2016-06-01

    Full Text Available Soil waterlogging at initial growth stages can cause heavy yield losses of winter cereals. Therefore, the screening for submergence tolerance traits in seeds of commercial varieties is of high concern worldwide. Ten Italian varieties of durum wheat (Triticum durum Desf., bread wheat (T. aestivum L. and barley (Hordeum vulgare L. were investigated for their ability to germinate in submerged conditions and to recover after submergence periods of three to 15 days. Submergence prevented germination and decreased germinability, at rates that increased with duration of submergence. Sensitivity ranked in the order: barley >durum wheat >bread wheat. We related the higher sensitivity of barley to its slower germination and slightly higher leakage of electrolytes, whereas the percentage of abnormal seedlings was lower than in other species. It was less than 4%, compared to less than 15 and 8% in durum wheat and bread wheat, respectively. Wide varietal differences were found in all species. According to variety, after 6-day submergence, germinability ranged from 2 to 42% in barley, from 5 to 80% in durum wheat, and from 30 to 77% in bread wheat. Varieties with more than 40% seed survival were three, six and seven per species, in the same order. The differential submergence sensitivity of varieties indicates a potential to select for waterlogging tolerance within Italian genotypes of winter cereal crops.

  15. Making the Bread: Insights from Newly Synthesized Allohexaploid Wheat.

    Science.gov (United States)

    Li, Ai-li; Geng, Shuai-Feng; Zhang, Lian-quan; Liu, Deng-cai; Mao, Long

    2015-06-01

    Bread wheat (or common wheat, Triticum aestivum) is an allohexaploid (AABBDD, 2n = 6x = 42) that arose by hybridization between a cultivated tetraploid wheat T. turgidum (AABB, 2n = 4x = 28) and the wild goatgrass Aegilops tauschii (DD, 2n = 2x = 14). Polyploidization provided niches for rigorous genome modification at cytogenetic, genetic, and epigenetic levels, rendering a broader spread than its progenitors. This review summarizes the latest advances in understanding gene regulation mechanisms in newly synthesized allohexaploid wheat and possible correlation with polyploid growth vigor and adaptation. Cytogenetic studies reveal persistent association of whole-chromosome aneuploidy with nascent allopolyploids, in contrast to the genetic stability in common wheat. Transcriptome analysis of the euploid wheat shows that small RNAs are driving forces for homoeo-allele expression regulation via genetic and epigenetic mechanisms. The ensuing non-additively expressed genes and those with expression level dominance to the respective progenitor may play distinct functions in growth vigor and adaptation in nascent allohexaploid wheat. Further genetic diploidization of allohexaploid wheat is not random. Regional asymmetrical gene distribution, rather than subgenome dominance, is observed in both synthetic and natural allohexaploid wheats. The combinatorial effects of diverged genomes, subsequent selection of specific gene categories, and subgenome-specific traits are essential for the successful establishment of common wheat. PMID:25747845

  16. Germination and Seedling Properties of Different Wheat Cultivars under Salinity Conditions

    Directory of Open Access Journals (Sweden)

    Hamdollah ESKANDARI

    2011-08-01

    Full Text Available Salinity effects were evaluated on seed germination and seedling growth of four bread wheat cultivars (Triticum aestivum L. including �Taro�, �Shoa�, �Chamran� and �S-78-11�. The seeds were subjected to four levels of electrical conductivity (EC 0.0, 4.0, 8.0 and 12.0 ds m-2. The measured factors consisted of germination percentage, speed of germination, shoot and root dry weight and shoot and root lengths. The experiment was arranged as split plot based on randomized complete block design (RCBD with three replications (NaCl levels as main plot and cultivars as sub-plots. By increasing NaCl concentration, seed germination delayed and decreased in all cultivars. The lowest germination percentage took place in �Shoa� cultivar and the highest germination in �S-78-11� cultivar. The largest shoot length was observed in the control (no salt condition. Increasing NaCl concentrations adversely affected plumule and radicle dry weight in each cultivar; shoot dry weight fluctuated by varying NaCl concentrations. The lowest value found in �Shoa� cultivar. Regarding the relationship between speed of germination and seed vigour, salt stress decreased seed vigour of wheat cultivars. �S-78-11� was a superior cultivar under all salinity levels.

  17. Main varieties of bread (Triticum aestivum L.) and durum (Triticum durum Desf.) wheat.

    OpenAIRE

    Чебаков, М. П.

    2008-01-01

    Results of systematization and morphological characteristics of two wheat species-bread (Triticum aestivum L.) and hard (Triticum durum Desf.) are given. Detail descriptions of 55 main varieties of bread wheat and 32 varieties of hard wheat arep- resented in table version. In practical application these result enable plant breeders, seed producers and variety testers to determine wheat varieties easily sinse it is method for morphological systematics of wheat.

  18. Effects of fat replacement on properties of whole wheat bread

    Directory of Open Access Journals (Sweden)

    Patrícia Matos Scheuer

    2014-12-01

    Full Text Available Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends along with their farinographic parameters (water absorption, development time and stability and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters were also increased. Enzymatically modified starch was found to be an effective fat replacer in whole wheat loaves. The loaves made using fat replacer had the same specific volume and higher cell density as those made with fat, but exhibited different texture profile parameters such as higher hardness value and lower springiness value.

  19. Induced variability for protein content in bread wheat

    International Nuclear Information System (INIS)

    The negative correlation observed between seed weight and percentage of protein in the seeds of bread wheat is a function of the fact that increase in seed size is commonly associated with a disproportionately large deposition of starch relative to the protein. The present study, as well as our earlier analysis, shows that exceptional genotypes of bread wheat do exist in which increase in seed weight is associated with a relatively larger synthesis of protein. In the course of the present investigation on radiation-induced variability, genotypes showing more efficient synthesis of storage proteins in their seeds have been identified in the M2 and M3 generations. The induced variability, thus, makes it possible to break the negative correlation between seed weight and percentage of protein in the seed. Based on these findings, it has been suggested that in a protein improvement programme on bread wheat it should be useful to select in the segregating generation plants showing increase in seed size, some of which can be expected to be relatively more efficient in protein synthesis and give higher protein yields. (author)

  20. Evaluation of the Agronomical and Biochemical Characteristics of New Lines of Bread Wheat in Turkey

    Directory of Open Access Journals (Sweden)

    Ramazan DOGAN

    2010-12-01

    Full Text Available Sixteen new lines of bread wheat obtained from the CIMMYT/ICARDA and a standard cultivar were evaluated during three successive years (2003, 2004 and 2005. The experiments were conducted at the experimental farm of the Faculty of Agriculture of the Uluda? University in Bursa. The lines and the standard cultivar showed significant differences in plant height, number of seeds/spike, seed weight/spike, seed yield and a 1000-kernel weight. The lines numbered 4, 6, 7, 9, 11, 14 and 15 produced significantly higher seed yields than the standard cultivar. Therefore, they formed the highest group (a of seed yield. Similarly, these lines had a higher number of seeds/spike value than the standard cultivar. However, lines 6 and 11 produced higher seed yields than lines 4, 7, 9, 14 and 15. In particular, the gluten composition and the zeleny sedimentation test values of whole flours revealed that lines 6 and 11 could be suitable for high-quality pasta production with good sensory characteristics. To summarize, there were significant differences between the lines with respect to agronomic and biochemical characteristics. In particular, lines 6 and 11 had better performance than both the other lines and the standard cultivar because of their seed yield and quality.

  1. Effect of zinc fertilization on cadmium toxicity in durum and bread wheat grown in zinc-deficient soil

    International Nuclear Information System (INIS)

    The effect of increasing application of zinc (Zn) and cadmium (Cd) on shoot dry weight and shoot concentrations of Zn and Cd was studied in bread and durum wheat cultivars. Plants were grown in severely Zn-deficient calcareous soil treated with increasing Zn (0 and 10 mg kg-1 soil) and Cd (0, 10 and 25 mg kg-1 soil) and harvested after 35 and 65 days of growth under greenhouse conditions. Growing plants without Zn fertilization caused severe depression in shoot growth, especially in durum wheat and at high Cd treatment. Cadmium treatments resulted in rapid development of necrotic patches on the base and sheath parts of the oldest leaves of both wheat cultivars, but symptoms were more severe in durum wheat and under Zn deficiency. Decreases in shoot dry weight from increasing Cd application were more severe in Zn-deficient plants. Severity of Cd toxicity symptoms in durum and bread wheat at different Zn treatments did not show any relation to the Cd concentrations in shoot. Increasing Cd application to Zn-deficient plants tended to decrease Zn concentrations in Zn-deficient plants, whereas in plants with adequate Zn, concentrations of Zn were either not affected or increased by Cd. The results show that durum wheat was more sensitive to both Zn deficiency and Cd toxicity as compared to bread wheat. Cadmium toxicity in the shoot was alleviated by Zn treatment, but this was not accompanied by a corresponding decrease in shoot concentrations of Cd. Our results are compatible with the hypothesis that Zn protects plants from Cd toxicity by improving plant defense against Cd-induced oxidative stress and by competing with Cd for binding to critical cell constituents such as enzymes and membrane protein and lipids

  2. Physical localization of NORs and ITS length variants in old Portuguese durum wheat cultivars

    Indian Academy of Sciences (India)

    Ana Carvalho; Henrique Guedes-Pinto; José Lima-Brito

    2011-04-01

    The variation at the internal transcribed spacer (ITS) region of the ribosomal DNA has been correlated with the number of nucleolar organizer regions (NORs) in some plant species. Besides, the number of NORs might influence the rate of homogenization of the rDNA repeats. In recent studies, ITS length variants were detected in bread wheat cultivars but no reports about their presence in durum wheat were found. In the present study, we localized and identified the NORs of 51 old Portuguese durum wheat cultivars by using sequential silver staining and fluorescence in situ hybridization performed with the pTa71 rDNA probe. We also detected ITS length variants by PCR-RFLP. No variation at the number of Ag-NORs per metaphase was found among the 51 durum wheat cultivars, but the PCR-RFLP technique carried out with the restriction enzyme HpaII, allowed the detection of ITS length variants among them. The molecular data was used in order to establish the genetic relationships among cultivars and botanical varieties of durum wheat. The knowledge of this feature could be useful for future design of breeding strategies, involving this collection that constitutes an excellent repository of germplasm in Portugal.

  3. Chromosomal engineering and crop improvement in bread wheat

    International Nuclear Information System (INIS)

    Bread wheat is not only the world's most important food crop but is also an excellent model system for genetic analysis of allopolyploid plants. Diploid nuclear and cytoplasm donors are now known for polyploid wheats. The origin of disomic allopolyploid species can be traced back to a single plant. Establishment of nucleocytoplasmic compatibility is critical in allopolyploid speciation. Polyploid wheats show disomic inheritance that is genetically controlled. Genetic expression arises from interactive and dosage dependent effects. Apart form polyploidy, the basic wheat genome (1n = 1x = 7) is also huge (5.3 x 109 bp). Because of the availability of a large number of cytogenic stocks, target mapping is possible. It shows that the gene rich, recombinogenic regions are restricted to the distal ends of the chromosome arms and gene cloning by chromosome landing is feasible. Because of polyploidy, the wheat genome is highly buffered and transfer of chromosome segments of large linkage blocks is more important than single genes. There are spectacular examples of alien chromosome segments transferred to wheat, either by physical means (irradiation) or by genetic manipulation, which have immensely improved productivity. Therefore, enhancing the efficiency of chromosome engineering protocols is a worthwhile goal in wheat improvement. (author). 15 refs, 3 figs, 1 tab

  4. Characterization of Brazilian wheat cultivars for specific technological applications

    Directory of Open Access Journals (Sweden)

    Patrícia Matos Scheuer

    2011-09-01

    Full Text Available Functional and technological properties of wheat depend on its chemical composition, which together with structural and microscopic characteristics, define flour quality. The aim of the present study was to characterize four Brazilian wheat cultivars (BRS Louro, BRS Timbauva, BRS Guamirim and BRS Pardela and their respective flours in order to indicate specific technological applications. Kernels were analyzed for test weight, thousand kernel weight, hardness, moisture, and water activity. Flours were analyzed for water activity, color, centesimal composition, total dietary fiber, amylose content and identification of high molecular weight glutenins. The rheological properties of the flours were estimated by farinography, extensography, falling number, rapid visco amylography, and glutomatic and glutork equipment. Baking tests and scanning electron microscopy were also performed. The data were subjected to analysis of variance and principal component analysis. BRS Timbauva and BRS Guamirim presented results that did not allow for specific technological application. On the other hand, BRS Louro presented suitable characteristics for the elaboration of products with low dough strength such as cakes, pies and biscuits, while BRS Pardela seemed suitable for bread and pasta products.

  5. Transcriptome-wide identification of bread wheat WRKY transcription factors in response to drought stress.

    Science.gov (United States)

    Okay, Sezer; Derelli, Ebru; Unver, Turgay

    2014-10-01

    The WRKY superfamily of transcription factors was shown to be involved in biotic and abiotic stress responses in plants such as wheat (Triticum aestivum L.), one of the major crops largely cultivated and consumed all over the world. Drought is an important abiotic stress resulting in a considerable amount of loss in agronomical yield. Therefore, identification of drought responsive WRKY members in wheat has a profound significance. Here, a total of 160 TaWRKY proteins were characterized according to sequence similarity, motif varieties, and their phylogenetic relationships. The conserved sequences of the TaWRKYs were aligned and classified into three main groups and five subgroups. A novel motif in wheat, WRKYGQR, was identified. To putatively determine the drought responsive TaWRKY members, publicly available RNA-Seq data were analyzed for the first time in this study. Through in silico searches, 35 transcripts were detected having an identity to ten known TaWRKY genes. Furthermore, relative expression levels of TaWRKY16/TaWRKY16-A, TaWRKY17, TaWRKY19-C, TaWRKY24, TaWRKY59, TaWRKY61, and TaWRKY82 were measured in root and leaf tissues of drought-tolerant Sivas 111/33 and susceptible Atay 85 cultivars. All of the quantified TaWRKY transcripts were found to be up-regulated in root tissue of Sivas 111/33. Differential expression of TaWRKY16, TaWRKY24, TaWRKY59, TaWRKY61 and TaWRKY82 genes was discovered for the first time upon drought stress in wheat. These comprehensive analyses bestow a better understanding about the WRKY TFs in bread wheat under water deficit, and increased number of drought responsive WRKYs would contribute to the molecular breeding of tolerant wheat cultivars. PMID:24748053

  6. Identification of bitter compounds in whole wheat bread crumb.

    Science.gov (United States)

    Bin, Qing; Peterson, Devin G

    2016-07-15

    Consumer acceptability of whole wheat foods is challenged by negative bitter flavour attributes. In this study, bitter compounds in whole wheat bread crumb were investigated. Utilising sensory-guided multi-dimensional fractionation techniques, the compounds with the highest bitterness intensity in the crumb were purified and identified by LC-MS-ToF and NMR techniques. The main bitter compounds were reported to be L-tryptophan, Wessely-Moser isomers apigenin-6-C-galactoside-8-C-arabinoside & apigenin-6-C-arabinoside-8-C-galactoside, and 9,12,13-trihydroxy-trans-10-octadecenoic acid (pinellic acid). Sensory recombination experiments of the bitter compounds formulated at the concentrations determined in expectorated saliva after bread mastication indicated pinellic acid had the greatest contribution to the bitterness perception of the crumb. Quantitative analysis of pinellic acid in the raw flour was reported to be inherently low compared to bread; the concentration increased more than 30-fold after flour hydration and baking. PMID:26948582

  7. Durum and soft wheat flours in sourdough and straight-dough bread-making.

    Science.gov (United States)

    Rinaldi, Massimiliano; Paciulli, Maria; Caligiani, Augusta; Sgarbi, Elisa; Cirlini, Martina; Dall'Asta, Chiara; Chiavaro, Emma

    2015-10-01

    In the present work, the bread-making performance of durum wheat flour under straight-dough and sourdough procedures were compared to those offered by soft wheat flour by means of selected physical properties (colour, texture, water dynamics, crumb grain characteristic, bulk volume) immediately after baking and during a 5-day shelf-life. The use of sourdough process better preserved both crumb grain characteristic and moisture content of the breads during shelf-life, independently of the wheat flour used. The flour seemed to significantly affect the water dynamics in sourdough breads, being the dehydration process of crust and under-crust faster in durum wheat breads. On the other hand, increasing trend of crumb firmness during the shelf-life was slower in durum wheat breads than in those obtained with soft wheat flour. Initial colour parameters of crust and crumb appeared to less change during shelf-life if durum wheat flour was used. Thus, the final quality of breads after baking and along the shelf-life was significantly affected by both the type of flours and the bread-making process. The results reported herein showed that technological performances of durum wheat flour, especially when combined with sourdough processes, could be successfully exploited for the production of innovative products in the bread-making industry. PMID:26396371

  8. Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends

    OpenAIRE

    Milovanović Mirjana M.; Demin Mirjana A.; Vucelić-Radović Biljana V.; Žarković Branka M.; Stikić Radmila I.

    2014-01-01

    The purpose of this research was to blend quinoa (Chenopodium quinoa Willd.), buckwheat (Fagopyrum esculentum Möench) and pumpkin (Cucurbita pepo L.) seed kernels at 40% level with wheat flour and to examine the effect of this blend on nutritional and sensory quality and also energy values of the pan bread. Hydrothermal preparation of these supplements is included. Chemical composition of the investigated materials, wheat bread and supplemented bread, was d...

  9. Utilization of Decorticated Pigeon Pea (Cajanus cajan L.) With Wheat (Triticum aestivum) Flours in Bread Making

    OpenAIRE

    Hassan, H. A.; Mustafa, A. I.; Ahmed, A R

    2011-01-01

    The objectives of this study were to investigate the use of decorticated pigeon pea flour in the development of protein rich - bread, suitable for general and specific nutritional purposes and to study the effect of incorporation of pigeon pea flour on the sensory evaluation and quality of bread produced. Decorticated Pigeon Pea Flour (DPPF) was incorporated with wheat flour (WF 72% Ext.) to replace 0, 5, 10, 15, 20 and 25% of the wheat flour for bread making. Proximate composition, falling n...

  10. Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability.

    Science.gov (United States)

    Bartl, Pavel; Albreht, Alen; Skrt, Mihaela; Tremlová, Bohuslava; Ošťádalová, Martina; Šmejkal, Karel; Vovk, Irena; Ulrih, Nataša Poklar

    2015-01-01

    The anthocyanin composition of blue (Triticum aestivum L., cv. Skorpion) and purple wheat (Triticum aethiopicum JAKUBZ cv. Abyssinskaja arrasajta cv. Abyssinskaja arrasajta), cultivated in the Czech Republic, and of the prepared whole blue and purple wheat bread was determined. In blue and purple wheat, 19 and 26 anthocyanins, respectively, were tentatively identified by liquid chromatography and mass spectrometry. The total content of anthocyanins determined in blue and purple wheat was 9.26 and 13.23 mgkg(-1), respectively. The breads were baked at 240 and 180 °C. Some significant differences in anthocyanins content were observed between breads prepared at different baking temperatures. The content of cyanidin-3-glucoside, delphinidin-3-glucoside and pelargonidin-3-glucoside was determinated in starting material, whole meal flours and baked breads. These kinds of wheat are suitable for baking bread, since intake of anthocyanins may play an important role in the prevention of human diseases. PMID:26088282

  11. Comparative Evaluation of the Nutritional and Sensory Quality of Major Commercial Whole-wheat Breads in Nigerian Market

    Directory of Open Access Journals (Sweden)

    Joel Ndife

    2013-12-01

    Full Text Available The study examined the nutritional, microbial and sensory profile of regularly consumed commercial whole wheat breads in Nigeria in order to offer an insight into the overall quality of these foods. Four major local brands of commercial whole wheat breads (samples A, B, C and D were evaluated. The normal white bread (sample E served as control. Results of the physical properties obtained, showed that the white bread (sample E had higher values for bread volume (2850 cm3 , specific volume (4.38 cm3, hydration capacity (4.50% and compressibility (45% than the whole wheat breads. No trace of bromate was found in all the bread samples. The proximate analyses for the whole wheat bread showed the moisture content to range from (30.64-38.74%, fat (3.5-5.0%, Fibre (2.5-3.5% higher than in white bread (26.40, 3.0 and 1.20% respectively. While the whole wheat breads had lower levels of protein (5.25-6.48%, carbohydrate (45.74-51.25% and energy (249-258 Kcal when compared to white bread of 9.00, 59.40% and 301 Kcal, respectively. The ash and mineral contents of the whole wheat breads were higher than that of white bread. While the viable microbial counts for the whole wheat breads (1.0×102-1.5×10 2 were lower than in the white bread (3.1×102. Generally, the bread samples were within the regulatory specifications and the whole wheat breads were nutritionally superior to the white bread while the white bread had better overall sensory preference than the whole wheat breads.

  12. Heritability of Indirect Bread-making Quality Traits in Segregating Generations of Two Winter Wheat Crosses

    Directory of Open Access Journals (Sweden)

    Ana Lovrić

    2016-01-01

    Full Text Available Modern wheat breeding programs aim to create cultivars with high genetic potential for yield and bread-making quality. The effectiveness of selection in segregating generations depends on the heritability of the traits under selection and on the correlations among traits. The aim of this study was to compare realized heritability of 1000 kernel weight and five indirect bread-making quality traits (grain protein content, wet gluten content, gluten index, the Zeleny sedimentation value and Pelshenke value between segregating generations (F4 to F6 of two bi-parental wheat crosses, calculated using four different methods, and to estimate phenotypic correlations among these traits. Realized heritability of investigated traits, estimated as parent-off spring regression, ranged from 0.21 to 0.79. Realized heritability for wet gluten content, gluten index and Pelshenke value was much higher in comparison with other quality traits. Correlations between the four methods used to calculate realized heritability revealed the best agreement between heritability estimated as parent-off spring regression and that based on divergent screening, and the lowest agreement between realized heritabilities based on upward and downward screening. Strong positive correlations were observed among grain protein content, wet gluten content, and Zeleny sedimentation value; and strong negative correlations between gluten index on one side and grain protein content and wet gluten content on the other side.

  13. Comparative Evaluation of the Nutritional and Sensory Quality of Major Commercial Whole-wheat Breads in Nigerian Market

    OpenAIRE

    Joel Ndife; James Obiegbunna; Simeon Ajayi

    2013-01-01

    The study examined the nutritional, microbial and sensory profile of regularly consumed commercial whole wheat breads in Nigeria in order to offer an insight into the overall quality of these foods. Four major local brands of commercial whole wheat breads (samples A, B, C and D) were evaluated. The normal white bread (sample E) served as control. Results of the physical properties obtained, showed that the white bread (sample E) had higher values for bread volume (2850 cm3 ), specific volume ...

  14. Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread

    Institute of Scientific and Technical Information of China (English)

    QIN Peng; MA Chuan-xi; WU Rong-lin; KONG Zhi-you; ZHANG Bo-qiao

    2009-01-01

    Starch is the major component in the wheat kernel,which is mainly composed of amylose and amylopectin.The wheat without amylose in its endosperm was called"waxy wheat".Waxy wheat can be used to adjust the amylose content and improve the wheat-based food quality by adding to non-waxy wheat flour.In order to investigate the effect of waxy wheat flour on the quality of fresh and stale bread,waxy wheat flour was added into the flour of Canadian Spring Wheat 2 at 0.0,5.0,10.0,15.0,20.0,25.0,30.0,and 35.0% to make breads.The physicochemical properties were adjusted to suitability by adding Yangmai 158 flour,and breads were evaluated for sensory quality,crumb firmness,loaf volume and weight loss over a period of 0,2,4,and 6 days.The result showed that the best total score of fresh bread was 82.9 by adding waxy flour at 7.0%,though no significant difference was found among blends with 0.0-15.0% of waxy flour.Breads with the addition of 22.0% waxy flour had lower firmness,and decreasing loss of weight.Waxy wheat flour blend at 15.0% was optimal in retarding staling without significant decreasing fresh bread quality in comparison to the control.

  15. Some Physical and Chemical Properties of Iraqi Wheat Varieties and their Relationship with Bread Characteristics

    International Nuclear Information System (INIS)

    The results showed that the volume of the bread baked from wheat flour of Tammoze 3 was increased significantly compared to other wheat varieties. Maxiback flour gave the smallest bread volume; whereas Abugraib and Rabi'ah bread were not significantly different. Abugraib wheat was not significantly different from Rabi'ah bread. The taste panel results were compatible with baking results. Tammoze 3 was the highest in one thousand grain weight and total protein percentage. Rabi'ah wheat flour was superior in water absorption Among the tested wheat flour varieties, maxiback flour showed best fat content. Amylases and proteases activities were higher in wheat grains than in flour. Protease activity was the highest in Maxiback flour; whereas in Tammoze 3 it was the lowest. (Author's) 19 refs., 5 tabs

  16. IDENTIFICATION OF TECHNOLOGICALLY IMPORTANT GENES AND THEIR PRODUCTS IN THE COLLECTION OF BREAD WHEAT GENOTYPES

    Directory of Open Access Journals (Sweden)

    Milan Chňapek

    2015-02-01

    Full Text Available Wheat is the second most cultivated crop on the world and is very important plant for feed not only mankind but also animals. Because of this is necessary to develop new varieties with better properties. Bread making quality of wheat grain is one of the most important paramaters for quality evaluation. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE of wheat storage proteins and allelic specific polymerase chain reaction (AS-PCR are analysis suitable for identification, differentiation and characterization of bread wheat (Triticum aestivum L.. There were analysed 16 genotypes of new varieties of bread wheat in our work by SDS-PAGE and obtained results were verified by AS-PCR. Analysed genotypes of bread wheat genotypes were homogenous and single line with very good bread making quality. Our results confirmed hypothesis, that cultivated bread wheat genotypes are uniformed with high production and quality but there is a risk of sensitivity to environmental conditions. SDS-PAGE analyses of wheat grain proteins are fast and not very expensive technique, which provide us information of bread making quality of grains. However, there is possibility of environmental influence on protein synthesis and because of this is necessary to couple these analysis with analysis of DNA.

  17. Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends

    Directory of Open Access Journals (Sweden)

    Milovanović Mirjana M.

    2014-01-01

    Full Text Available The purpose of this research was to blend quinoa (Chenopodium quinoa Willd., buckwheat (Fagopyrum esculentum Möench and pumpkin (Cucurbita pepo L. seed kernels at 40% level with wheat flour and to examine the effect of this blend on nutritional and sensory quality and also energy values of the pan bread. Hydrothermal preparation of these supplements is included. Chemical composition of the investigated materials, wheat bread and supplemented bread, was determined using relevant AOAC methods. Chemical composition of supplemented bread with an increase in protein, oil and crude fiber was superior in comparison with control wheat bread. Sensory properties of supplemented bread such as specific volume, appearance, crust and crumb texture, aroma-odor and color were evaluated and found excellent. [Projekat Ministarstva nauke Republike Srbije, br. TR 31006, TR 31034 and EU FP7 project 316004, project acronym: AREA

  18. Quality of Bread from Composite Flour of Sorghum and Hard White Winter Wheat

    OpenAIRE

    R.F. Abdelghafor; A.I. Mustafa, A.M.H. Ibrahim and P.G. Krishnan

    2011-01-01

    This study was carried out to investigate the baking properties of whole, decorticated sorghum- (Sorghum bicolor) - wheat (Triticum aestivum Desf.) composite flours as well as to determine the physical characteristics and organoleptic quality of pan and balady breads made from those flours. Whole and decorticated sorghum flours were used to replace 0, 5, 10, 15, and 20% by weight of bread wheat flour. Sensory evaluation results showed that up to 20% wheat replacement with whole or decorticate...

  19. The Role of Sensory Experiences and Information on the Willingness to Pay for Organic Wheat Bread

    OpenAIRE

    Boxall, Peter C.; Cash, Sean B.; Wismer, Wendy V.; Muralidharan, Vijay; Annett, Lisa E.

    2007-01-01

    This study examined the size and the determinants of the price premium a sample of Edmonton-area consumers was willing to pay for organic wheat bread. The development of these premiums included consideration of providing information on health or environmental advantages of organic production and consideration of sensory (taste) acceptance. To do this conventional and organic wheat was grown under similar conditions and milled and baked into 60% whole wheat bread under identical conditions. Sa...

  20. Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption

    OpenAIRE

    Kleef, van, G.A.; Vrijhof, M.N.; Polet, I.A.; Vingerhoeds, M.H.; Wijk, van, A.J.

    2014-01-01

    Background: Many children do not eat enough whole grains, which may have negative health consequences. Intervention research is increasingly focusing on nudging as a way to influence food choices by affecting unconscious behavioural processes. The aim of this field study was to examine whether the shape of bread rolls is able to shift children’s bread choices from white to whole wheat during breakfast to increase whole grain intake. Methods: In a between-subjects experiment conducted at twelv...

  1. Yield stability in bread wheat genotypes

    International Nuclear Information System (INIS)

    Stability for grain yield performance and genotype x environment (GxE) interaction was studied in twelve (nine advance genotypes and 3 checks) wheat genotypes evaluated at various locations having different agro-climatic conditions in Sindh province of Pakistan over two years. The combined and individual analysis of variance for locations and years was conducted. Pooled analysis of variance revealed highly significant (p<0.01) difference for genotypes, environments and genotype x environment (GxE) interaction. A joint regression analysis was applied to grain yield data to estimate the stability parameters viz., regression coefficient (b), s.e. (b) and deviation from regression coefficients (S2d) for each genotype. Genotype MSH-14 produced the highest mean yield (5090 kg/ha) in all environments averaged for two years, and had regression coefficient (b) close to unity (0.86) and S2d close to zero (0.7923). This indicated wide adaptation and stability of performance of MSH-14 in all environments. Other high yielding genotypes MSH-03 and MSH-05 ranked second and third showing regression coefficient (b=0.78 and 0.69 respectively) and deviation from regression (S2d= 1.076 and 1.29 respectively) indicating specific adaptability of these genotypes to harsh (un favorable) environments. These findings suggested that both the genotypes could be used as stress tolerant genotypes under stressed environments (such as drought, heat and salinity stress). (author)

  2. A high-density, SNP-based consensus map of tetraploid wheat as a bridge to integrate durum and bread wheat genomics and breeding.

    Science.gov (United States)

    Maccaferri, Marco; Ricci, Andrea; Salvi, Silvio; Milner, Sara Giulia; Noli, Enrico; Martelli, Pier Luigi; Casadio, Rita; Akhunov, Eduard; Scalabrin, Simone; Vendramin, Vera; Ammar, Karim; Blanco, Antonio; Desiderio, Francesca; Distelfeld, Assaf; Dubcovsky, Jorge; Fahima, Tzion; Faris, Justin; Korol, Abraham; Massi, Andrea; Mastrangelo, Anna Maria; Morgante, Michele; Pozniak, Curtis; N'Diaye, Amidou; Xu, Steven; Tuberosa, Roberto

    2015-06-01

    Consensus linkage maps are important tools in crop genomics. We have assembled a high-density tetraploid wheat consensus map by integrating 13 data sets from independent biparental populations involving durum wheat cultivars (Triticum turgidum ssp. durum), cultivated emmer (T. turgidum ssp. dicoccum) and their ancestor (wild emmer, T. turgidum ssp. dicoccoides). The consensus map harboured 30 144 markers (including 26 626 SNPs and 791 SSRs) half of which were present in at least two component maps. The final map spanned 2631 cM of all 14 durum wheat chromosomes and, differently from the individual component maps, all markers fell within the 14 linkage groups. Marker density per genetic distance unit peaked at centromeric regions, likely due to a combination of low recombination rate in the centromeric regions and even gene distribution along the chromosomes. Comparisons with bread wheat indicated fewer regions with recombination suppression, making this consensus map valuable for mapping in the A and B genomes of both durum and bread wheat. Sequence similarity analysis allowed us to relate mapped gene-derived SNPs to chromosome-specific transcripts. Dense patterns of homeologous relationships have been established between the A- and B-genome maps and between nonsyntenic homeologous chromosome regions as well, the latter tracing to ancient translocation events. The gene-based homeologous relationships are valuable to infer the map location of homeologs of target loci/QTLs. Because most SNP and SSR markers were previously mapped in bread wheat, this consensus map will facilitate a more effective integration and exploitation of genes and QTL for wheat breeding purposes. PMID:25424506

  3. Gamma radiation effects on commercial Mexican bread making wheat flour

    Science.gov (United States)

    Agúndez-Arvizu, Z.; Fernández-Ramírez, M. V.; Arce-Corrales, M. E.; Cruz-Zaragoza, E.; Meléndrez, R.; Chernov, V.; Barboza-Flores, M.

    2006-04-01

    Gamma irradiation is considered to be an alternative method for food preservation to prevent food spoilage, insect infestation and capable of reducing the microbial load. In the present investigation, commercial Mexican bread making wheat flour was irradiated at 1.0 kGy using a 60C Gammabeam 651 PT irradiator facility. No changes were detected in moisture, protein and ashes in gamma irradiated samples as compared to those of non-irradiated samples. Slight radiation effects were observed in the alveogram values and farinograph properties; the falling number decreased 11%, the absorption as well as the mixing tolerance were practically unchanged by irradiation. An increase of 15% in the stability value and a 29% in the dough development time were observed. Also the deformation energy decreased 7% with no change at all in the tenacity/extensibility factor. Total aerobic, yeast and mold counts were reduced 96%, 25% and 75%; respectively by the irradiation process. The obtained results confirm that gamma irradiation is effective in reducing the microbial load in bread making wheat flour without a significant change in the physicochemical and baking properties.

  4. Gamma radiation effects on commercial Mexican bread making wheat flour

    International Nuclear Information System (INIS)

    Gamma irradiation is considered to be an alternative method for food preservation to prevent food spoilage, insect infestation and capable of reducing the microbial load. In the present investigation, commercial Mexican bread making wheat flour was irradiated at 1.0 kGy using a 6C Gammabeam 651 PT irradiator facility. No changes were detected in moisture, protein and ashes in gamma irradiated samples as compared to those of non-irradiated samples. Slight radiation effects were observed in the alveogram values and farinograph properties; the falling number decreased 11%, the absorption as well as the mixing tolerance were practically unchanged by irradiation. An increase of 15% in the stability value and a 29% in the dough development time were observed. Also the deformation energy decreased 7% with no change at all in the tenacity/extensibility factor. Total aerobic, yeast and mold counts were reduced 96%, 25% and 75%; respectively by the irradiation process. The obtained results confirm that gamma irradiation is effective in reducing the microbial load in bread making wheat flour without a significant change in the physicochemical and baking properties

  5. Induced mutations in Iraqi bread wheat cv. Saber Beg

    International Nuclear Information System (INIS)

    ''Saber Beg'', is a local wheat cultivar important in the semi-arid zone of Iraq where the rainfall is less than 450 mm per year. This cultivar has a good baking quality, but is of low productivity, high susceptibility to common bunt (Tilletia spp.) and to leaf rust (Puccinia recondita Rob. ex Desm.), but only in the rainy season. A mutation breeding programme using gamma irradiation has been started in 1978 to improve this cultivar. Seeds of all main tillers from M1 plants were harvested and artificially inoculated with teliospores of Tilletia spp. All the seeds from healthy M2 plants were inoculated again and sown in the same area. Out of 22920 M3 plants, 244 resistant ones were selected. During subsequent screening for 4 generations, however, only 3 mutants were confirmed

  6. Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread

    Directory of Open Access Journals (Sweden)

    Lilei Yu

    2013-11-01

    Full Text Available Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC, 2,2-diphenyl-1-picrylhydrazyl (DPPH radical scavenging activity and oxygen radical absorbance capacity (ORAC were employed to determine the content of ethanol extractable phenolic compounds. HPLC was used to detect the presence of phenolic acids prior to their confirmation using LC-MS/MS. Whole wheat flour showed significantly higher antioxidant activity than refined flour (p < 0.05. There was a significant effect of the bread-making process with the TPC of whole wheat bread (1.50–1.65 mg/g and white bread (0.79–1.03 mg/g showing a respective reduction of 28% and 33% of the levels found in whole wheat and refined flour. Similarly, baking decreased DPPH radical scavenging capacity by 32% and 30%. ORAC values, however, indicated that baking increased the antioxidant activities of whole wheat and refined flour by 1.8 and 2.9 times, respectively. HPLC analysis showed an increase of 18% to 35% in ferulic acid after baking to obtain whole and refined wheat bread containing 330.1 and 25.3 µg/g (average, respectively. Whole wheat flour and bread were superior to refined flour and bread in in vitro antioxidant properties.

  7. Elemental characterization of bread and durum wheat by instrumental neutron activation analysis

    International Nuclear Information System (INIS)

    Cereals are by far the most significant agricultural crops, not only due to the sheer amount of their gross-tonnage production and prevalence in human diets worldwide, but also as food vehicles of important items for human nutrition and wellness at large-proteins, dietary fibers and oligoelements, such as selenium, calcium, zinc and iron, to name just a few. Still, some micronutrients feature an uneven distribution in the upper continental crust, and thus in cultivation soils deriving therefrom. Whether soils have always been poor in an essential element, or have just become deprived of it by intensive farming, the result is the same: insufficient soil-plant transfer, feeble-to-nonexistent plant uptake, and, therefore, unsatisfactory dietary distribution of that element through the food chain. Countries that implemented corrective measures or programs of crop biofortification and consumer education have been successful in dealing with some micronutrients' deficiencies. Given their relative weight in Portuguese diets, cereals are obvious candidates for crop-supplementation strategies that may contribute to an upgrade in the health status of the whole population. A good knowledge of element-baseline data for major cereal varieties (plants) and main production areas (soils) is a pre-requisite though. The present work was aimed at an elemental characterization of cereals and soils from relevant wheat-producing areas of mainland Portugal. This paper is focused on wheat samples-bread and durum wheats; Triticum aestivum L. (Farak and Jordao cultivars) and Triticum durum Desf. (Don Duro and Simeto cultivars), respectively-from the 2009 campaign, collected at Tras-os-Montes, Alto Alentejo and Baixo Alentejo (inland regions). Elemental concentrations were determined by instrumental neutron activation analysis (INAA; k0-variant), and assessed with the k0-IAEA software. Quality control was asserted through the analysis of NIST-SRMR 1567a (Wheat Flour), NIST-SRMR 1568a (Rice

  8. The Effect of Grazing Applied in the Different Phenological Stages on Yield and Yield Components of Bread Wheat and Triticale

    Directory of Open Access Journals (Sweden)

    A. Balkan M. L. Özdüven İ. Nizam E. E. Teykin M. Tuna

    2011-01-01

    Full Text Available This study was conducted during two growing seasons, 2003-04 and 2004-05, at experimental farm of Field Crops Department of Agricultural Faculty of Namik Kemal University of Turkey. In the study, the effects of grazing regimes (a. control, b. 1 time grazing. c. 2 times grazing and d. 3 times grazing on grain yield and related characteristics of 2 bread wheat and 2 triticale cultivars were investigated. The experimental design was split plot on randomized blocks, with cultivars as the main plot and grazing regimes as subplot. Grazing was simulated by lawn cutter. According to the results of the study, grazing regimes significantly reduced grain yield and related characteristics. The average reduction in grain yield was 8.43% in only one time grazed, 16.47 % in 2 times grazed and 52.57% in 3 times grazed plots. The reduction in grain yield varied according to year, species, cultivars and grazing date. The results of the study indicate that approximately 12 weeks after sowing, bread wheat and triticale can be grazed one time in the years when there is a shortage of forage

  9. Germination and Seedling Properties of Different Wheat Cultivars under Salinity Conditions

    OpenAIRE

    Hamdollah ESKANDARI; Kamyar KAZEMI

    2011-01-01

    Salinity effects were evaluated on seed germination and seedling growth of four bread wheat cultivars (Triticum aestivum L.) including �Taro�, �Shoa�, �Chamran� and �S-78-11�. The seeds were subjected to four levels of electrical conductivity (EC) 0.0, 4.0, 8.0 and 12.0 ds m-2. The measured factors consisted of germination percentage, speed of germination, shoot and root dry weight and shoot and root lengths. The experiment was arranged as split plot based on randomized complete block design ...

  10. Quality of Bread from Composite Flour of Sorghum and Hard White Winter Wheat

    Directory of Open Access Journals (Sweden)

    R.F. Abdelghafor

    2011-02-01

    Full Text Available This study was carried out to investigate the baking properties of whole, decorticated sorghum- (Sorghum bicolor - wheat (Triticum aestivum Desf. composite flours as well as to determine the physical characteristics and organoleptic quality of pan and balady breads made from those flours. Whole and decorticated sorghum flours were used to replace 0, 5, 10, 15, and 20% by weight of bread wheat flour. Sensory evaluation results showed that up to 20% wheat replacement with whole or decorticated sorghum flour produced acceptable pan and balady breads. Decreases, however, were noted in all sensory properties except odor.

  11. Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes

    Directory of Open Access Journals (Sweden)

    Miroljub Barać

    2011-09-01

    Full Text Available The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins, as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread (T. aestivum L. and five durum wheat (T. durum Desf. genotypes. In addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise from 58.17% to 65.27% and 56.25% to 64.48% of total proteins and as such account for both quantity and quality of the bread and durum wheat grain proteins, respectively. The ratio of gliadin/total glutenin varied from 0.49 to 1.01 and 0.57 to 1.06 among the bread and durum genotypes, respectively. According to SDS-PAGE analysis, bread wheat genotypes had a higher concentration of α + β + γ-subunits of gliadin (on average 61.54% of extractable proteins than durum wheat (on average 55.32% of extractable proteins. However, low concentration of ω-subunit was found in both bread (0.50% to 2.53% of extractable proteins and durum (3.65% to 6.99% of extractable proteins wheat genotypes. On average, durum wheat contained significantly higher amounts of tryptophan and wet gluten (0.163% dry weight (d.w. and 26.96% d.w., respectively than bread wheat (0.147% d.w. and 24.18% d.w., respectively.

  12. Pattern analysis of multi-environment trials in bread wheat

    Directory of Open Access Journals (Sweden)

    Yuksel Kaya

    2006-08-01

    Full Text Available To detect genotype-by-environment interactions (GEIs, pattern analysis (PA was performed on yield data of 20 bread wheat (Triticum aestivum L. genotypes tested across nine environments during the 2001-2002 growing season in the Central Anatolian Region of Turkey. Nine clusters of genotypes with similar patterns in performance, mostly reflecting their origin and pedigree, were identified. Most of the genotypes from the National Bread Wheat Improvement Program (NBWIP, Turkey, fell into one of the two broad genotypic clusters, whereas most of those from the International Winter Wheat Improvement Program (IWWIP, a collaborative breeding program among Turkey, CIMMYT and ICARDA, were clustered together in another cluster. Six clusters of the environments with similar trends in discriminating genotypes were identified; discrimination of the environments tested indicated that there existed two distinct main types of environments: rain-fed and irrigated. However, the rain-fed environment E2 (Eskisehir joined the irrigated environments, whereas the irrigated environment E9 (Haymana was clustered with the rain-fed environments. Irrigated environments E6 (Konya and E7 (Cumra contributed trivially to discrimination of the genotypes, as they exhibited a pattern that was almost identical to that of the irrigated environments. The first two principal components explained 53.3% of the total variation in GEI data. This study revealed that the genotypes with a common parent in their pedigree or with the same origin tended to be clustered together. All the genotypes from the NBWIP and one-third of genotypes from the IWWIP were stable; therefore, the NBWIP could be strengthened by introductions from the IWWIP. Environmental cluster analysis effectively identified trials that received rainfall and supplementary irrigation. It might be possible to reduce the number of test environments by eliminating one or more of those that differentiate among genotypes in a similar

  13. Initial Study on Applications of French Wheat in Chinese Steamed Bread and Noodles

    Institute of Scientific and Technical Information of China (English)

    Zhou Xiangqing; Cao Jian; Chen Fusheng; Zhao Renyong; Gu Xin; Wang Shu

    2000-01-01

    the physical-chemical properties of four kinds of French commercial wheat and its flour and its dough rheological properties were analyzed in more detail .The suitability of French wheat flour in Chinese traditional food products such as ste2med bread and noodle was preliminarily studied in order to get and spread more infomation on how to utilize French wheat in Chinese food.

  14. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.

    Science.gov (United States)

    Wolter, Anika; Hager, Anna-Sophie; Zannini, Emanuele; Czerny, Michael; Arendt, Elke K

    2014-02-17

    Breads based on gluten-free buckwheat, quinoa, sorghum and teff flours were produced with addition of 20% sourdough fermented with exopolysaccharide (EPS) producing Weissella cibaria MG1. Wheat bread was baked as a reference. Dough rheology, bread quality parameters and sensory properties of the sourdough-containing breads were compared to sourdough non-containing control breads of the respective flour. The specific volume remained unaffected by sourdough application. In buckwheat, sorghum, teff and wheat sourdough breads acidification increased crumb porosity compared to control breads. Crumb hardness was significantly reduced in buckwheat (-122%), teff (-29%), quinoa (-21%) and wheat sourdough breads (-122%). The staling rate was significantly reduced in buckwheat, teff and wheat sourdough breads. Water activity of the sourdough containing bread crumb was not influenced by the presence of EPS. Due to the presence of exopolysaccharides (EPS) and influence of acidification, the dough strength, AF, as measured by oscillation tests decreased significantly in sourdough-containing buckwheat, sorghum and wheat dough, but increased in sourdough-containing quinoa and teff dough. Microbial shelf-life was significantly prolonged neither for gluten-free sourdough nor for wheat sourdough breads. Scanning electron microscopy of control and sourdough bread crumbs did not show differences concerning structural starch features. In addition, the aroma of most bread was not improved by sourdough addition. PMID:24361837

  15. Physicochemical, rheological, thermal, and bread making properties of flour obtained from irradiated wheat

    International Nuclear Information System (INIS)

    Most of the methods that are nowadays used for food preservation derive from old times. Besides these methods, new non-thermal methods have been developed in order to improve food quality during its processing. Irradiation technology has a great contribution potential to improve preservation, storage and distribution of foods. Several studies from international literature have reported the efficiency of irradiation process on microbiological control of grains and their products. Due to the low technological quality of national wheat, Brazil depends on its import. Wheat is the main ingredient of bread which is one of the most important products of Brazilian people's diet. The objective of this work was to study the effect of ionizing radiation on wheat on physicochemical, rheological, and thermal properties of flour produced from this wheat, and consequently, its performance on bread making. All experiments were conducted on laboratory scale. Wheat was submitted to irradiation on different doses (0.0; 0.5; 1.0 and 2.0 kGy) and flour produced underwent physicochemical, rheological, thermal and microbiological analyses. Flour bread making performance was measured through quality of bread. None of the physicochemical, rheological or thermal parameters was influenced by irradiation, with the exception of Falling Number, which decreased significantly with the increase of irradiation dose, indicating the effect of irradiation on wheat starch, and consequently on dough's gelatinization. Bread quality parameters did also not show significant differences, and sensory analysis showed that bread produced from irradiated and non irradiated wheat did not present perceivable flavor. (author)

  16. Dosage effect of the short arm of chromosome 1 of rye on root morphology and anatomy in bread wheat

    OpenAIRE

    Sharma, Sundrish; DeMason, Darleen A.; Ehdaie, Bahman; Lukaszewski, Adam J.; Waines, J. Giles

    2010-01-01

    The spontaneous translocation of the short arm of chromosome 1 of rye (1RS) in bread wheat is associated with higher root biomass and grain yield. Recent studies have confirmed the presence of QTL for different root morphological traits on the 1RS arm in bread wheat. This study was conducted to address two questions in wheat root genetics. First, does the presence of the 1RS arm in bread wheat affect its root anatomy? Second, how does root morphology and anatomy of bread wheat respond to diff...

  17. THE INULIN AND OLIGOFRUCTOSE EFFECT ON QUAL­ITY PARAMETERS OF BIG DARK AND WHEAT BREAD FUNCTIONAL PROPERTIES

    OpenAIRE

    Koryachkina, S.; Matveeva, T.; Akhmedova, D.

    2012-01-01

    To determine the expediency of inulin and oligofructose use as an additive giving the bread functional properties, the effect of inulin and oligofructose on quality parameters of big dark and wheat bread.

  18. HARD RED SPRING WHEAT / C-TRIM 20 BREAD: FORMULATION, PROCESSING AND TEXTURE ANALYSIS

    Science.gov (United States)

    C-TRIM, a beta-glucan-rich fraction, was added to Hard Red Spring wheat (HRSW) flour in order to increase soluble fiber content of bread to a minimum of 0.75 g / bread serving, the minimum required for health claim as established by the FDA. Two blends FGT1 (flour, 25% gluten, and 17% C-TRIM) and F...

  19. Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder

    DEFF Research Database (Denmark)

    Altunkaya, Arzu; Hedegaard, Rikke Susanne Vingborg; Brimer, Leon;

    2013-01-01

    rate of the brine shrimp larvae was found as a function of the replacement of wheat flour with PP in fortified bread providing a general screening method for the toxicological test of polyphenol fortified bread to be recommended for use in product development in addition to subjective evaluation. Based...

  20. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten.

    Science.gov (United States)

    Heredia-Sandoval, Nina Gisella; Islas-Rubio, Alma Rosa; Cabrera-Chávez, Francisco; Calderón de la Barca, Ana María

    2014-08-01

    Due to an increasing incidence of celiac disease (CD) and other gluten-related disorders, different gluten-free breads have been developed using starches and additives as a substitute for gluten. Thus, patients miss not only the taste and aroma of wheat bread but also risk their sensitive intestines. Therefore, modifying gluten to avoid an immune response in CD and its application to baking is in progress. The aim of the study was to enzymatically modify gluten on wheat flour, during bread-making avoiding the use of additives, to reduce immunoreactivity, preserving its properties. Microbial transglutaminase (mTG) or chymotrypsin (ChT) was used to bind lysine or valine to gluten proteins in a model system. The best conditions were directly applied to wheat flour for bread-making with and without punching at 45 min. Subsequently, the rheological properties of the doughs, specific volume of the loaves, immunoreactive gluten content and modification of the extracted proteins were evaluated. ChT-treated breads presented a better appearance with a more homogeneous crumb, higher specific volume values (3.34-4.25 cm(3) g(-1)) and higher reactive gluten reduction (up to 71%) than the mTG-treated ones (1.23-2.66 cm(3) g(-1)) with only a 42% reactive gluten reduction. Thus, transpeptidation during bread-making is a promising technology, although it is necessary to improve the modification process to obtain the reactive gluten reduction required in breads for the treatment of CD patients and other gluten-related disorders. PMID:24917417

  1. Integrating Small Scale Farmers into Bread Wheat Marketing Chain through Contract Farming in Ethiopia

    OpenAIRE

    Getaneh, Wubalem; Bekabil, Fufa

    2008-01-01

    The treatment effect censored regression model results of this study showed that educational level, value of agricultural equipment and number of oxen owned affected the participation decisions of the farmers in bread wheat contract farming significantly. The most important factors that determine gross margin obtained from bread wheat production were contract farming experience, the number of oxen owned and participation in contract farming. However, technical efficiency differences and manag...

  2. Bread in the Economy of Qualities: The Creative Reconstitution of the Canada-UK Commodity Chain for Wheat

    Science.gov (United States)

    Magnan, Andre

    2011-01-01

    This article traces the creative reconstitution of the Canada-UK wheat-bread commodity chain since the 1990s. In the mid-1990s, the Canadian Wheat Board (CWB) and a British bakery, Warburtons, pioneered an innovative identity-preserved sourcing relationship that ties contracted prairie wheat growers to consumers of premium bread in the United…

  3. 彩粒小麦面包品质评价%Bread Quality Evaluation of Color Wheat Lines

    Institute of Scientific and Technical Information of China (English)

    唐晓珍; 董玉秀; 位思清; 张宪省; 孙兰珍; 尹燕枰

    2009-01-01

    彩粒小麦富含蛋白质、氨基酸和对人体有益的微量元素或矿物质,具有较高的营养保健作用和加工品质,从而成为食品加工中的特殊原料,可被制成各种高营养功能食品.为了考察我校培育的5个彩粒小麦的面包加工品质,以同一试验田同时种植、采收、加工的济麦19为对照,根据GB/T14611-1993进行了5个彩粒小麦品系的面包制作及其感官品质评价,并采用质构分析法评价了面包的质构特性.结果显示,绿麦面包感官总分最高,D_4红次之,二者高于对照济麦19,而质构品质各有特色.感官和质构评价结果都显示,红5、黑3、红6的面包品质低于济麦19,其中红5较差,黑3更差,红6最差.面包质构品质评价与感官评价结果基本一致,说明可以采用质构特性值辅助评价面包加工品质,可避免感官评价的主观性.%The color wheat contains high percentages of protein, amino acids and minerals beneficial to human body, so possesses high nutrition value and processing quality and becomes a sort of special material for making functional foods. To evaluate the bread processing quality of 5 color wheat lines bred by specialists of our University, a common wheat cultivar, Jimai 19, planted in the same experimental field and harvested, processed at the same conditions with the color wheat lines, was used as control, and bread baking, bread sensory quality according to GB/ T14611 - 1993, and texture profile analysis (TPA) were carried out for the 5 color wheat lines and the common wheat cultivar. Results: The green wheat exhibits the best bread sensory quality, Red D_4 the second; both of them are better than Jimai 19 in bread sensory quality; each of them has its special TPA characters, and hard to be compared with others' In the evaluation of bread sensory quality and TPA characters, Red 5 is worse than Jimai 19, black 3 is worse than Red 5, and Red 6 is the worst. The result of TPA character evaluation

  4. QTL analysis for some quantitative traits in bread wheat

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    Quantitative trait loci (QTL) analysis was conducted in bread wheat for 14 important traits utilizing data from four different mapping populations involving different approaches of QTL analysis. Analysis for grain protein content (GPC) suggested that the major part of genetic variation for this trait is due to environmental interactions. In contrast, pre-harvest sprouting tolerance (PHST) was controlled mainly by main effect QTL (M-QTL) with very little genetic variation due to environmental interactions; a major QTL for PHST was detected on chromosome arm 3AL. For grain weight, one QTL each was detected on chromosome arms 1AS, 2BS and 7AS. QTL for 4 growth related traits taken together detected by different methods ranged from 37 to 40; nine QTL that were detected by single-locus as well as two-locus analyses were all M-QTL. Similarly, single-locus and two-locus QTL analyses for seven yield and yield contributing traits in two populations respectively allowed detection of 25 and 50 QTL by composite interval mapping (CIM), 16 and 25 QTL by multiple-trait composite interval mapping (MCIM) and 38 and 37 QTL by two-locus analyses. These studies should prove useful in QTL cloning and wheat improvement through marker aided selection.

  5. Effect of the Chickpea (Cicer arietinum L. Flour Addition on Physicochemical Properties of Wheat Bread

    Directory of Open Access Journals (Sweden)

    Simona Man

    2015-05-01

    Full Text Available Chickpea flour is a good source of proteins, fibers, minerals and other bioactive compounds and it could be an ideal ingredient for improve the nutritional value of bread and bakery products. The aim of this study was to supplement wheat flour (WF with various levels of chickpea flour (CF in order to obtain bread with good nutritional and quality characteristics. Four experimental variants obtained by substituting wheat flour with different proportions (0%, 10%, 20%, and 30% of chickpea flour were used. The results showed a valuable increment in bread protein and fiber content. The volume of the breads decreased as the level of chickpea flour (CF increased due the dilution of gluten content in the blend and due to the interactions among fiber components, water and gluten. Nevertheless, substitution at 10%, 20% and 30%, gives parameter values at least as good as the control sample (WFB and produces acceptable bread, in terms of weight, volume and sensorial properties.

  6. Heritability estimates for yield and related traits in bread wheat

    International Nuclear Information System (INIS)

    A set of 22 experimental wheat lines along with four check cultivars were evaluated in in-irrigated and unirrgated environments with objectives to determine genetic and phenotypic variation and heritability estimates for yield and its traits- The two environments were statistically at par for physiological maturity, plant height, spikes m/sub -2/. spike lets spike/sup -1/ and 1000-grain weight. Highly significant genetic variability existed among wheat lines (P < 0.0 I) in the combined analysis across two test environments for traits except 1000- grain weight. Genotypes x environment interactions were non-significant for traits indicating consistent performance of lines in two test environments. However lines and check cultivars were two to five days early in maturity under unirrigated environment. Plant height, spikes m/sup -2/ and 1000-grain weight also reduced under unirrigated environments. Genetic variances were greater than Environmental variances for most of traits- Heritability estimates were of higher magnitude (0.74 to 0.96) for plant height, medium (0.31 to 0.56) for physiological maturity. spikelets spike/sup -1/ (unirrigated) and 1000-grain weight, and low for spikes m/sup -2/. (author)

  7. Bran hydration and physical treatments improve the bread-baking quality of whole grain wheat flour

    Science.gov (United States)

    Fine and coarse bran particles of a hard red and a hard white wheat were used to study the influences of bran hydration and physical treatments such as autoclaving and freezing as well as their combinations on the dough properties and bread-baking quality of whole grain wheat flour (WWF). For both h...

  8. Drought Responses of Leaf Tissues from Wheat Cultivars of Differing Drought Tolerance at the Metabolite Level

    Institute of Scientific and Technical Information of China (English)

    Jairus B.Bowne; Tim A.Erwin; Juan Juttner; Thorsten Schnurbusch; Peter Langridge; Antony Bacic; Ute Roessner

    2012-01-01

    Drought has serious effects on the physiology of cereal crops.At the cellular and specifically the metabolite level,many individual compounds are increased to provide osmoprotective functions,prevent the dissociation of enzymes,and to decrease the number of reactive oxygen species present in the cell.We have used a targeted GC-MS approach to identify compounds that differ in three different cultivars of bread wheat characterized by different levels of tolerance to drought under drought stress (Kukri,intolerant; Excalibur and RAC875,tolerant).Levels of amino acids,most notably proline,tryptophan,and the branched chain amino acids leucine,isoleucine,and valine were increased under drought stress in all cultivars.In the two tolerant cultivars,a small decrease in a large number of organic acids was also evident.Excalibur,a cultivar genotypically related to Kukri,showed a pattern of response that was more similar to Kukri under well-watered conditions.Under drought stress,Excalibur and RAC875 had a similar response; however,Excalibur did not have the same magnitude of response as RAC875.Here,the results are discussed in the context of previous work in physiological and proteomic analyses of these cultivars under drought stress.

  9. CD 123 - Wheat bread for white flour in cool regions of Brazil

    Directory of Open Access Journals (Sweden)

    Volmir Sergio Marchioro

    2014-11-01

    Full Text Available Cultivar CD 123 is recommendable for the wheat-growing regions 1, 2 and 3 of the States of Rio Grande do Sul, Santa Catarina and Paraná. It is a white flour wheat destined for production in cooler regions. The mean potential yield is 3514 kg ha-1, exceeding that of the control cultivars by 5%.

  10. Utilization of Decorticated Pigeon Pea (Cajanus cajan L. With Wheat (Triticum aestivum Flours in Bread Making

    Directory of Open Access Journals (Sweden)

    H.A. Hassan

    2011-12-01

    Full Text Available The objectives of this study were to investigate the use of decorticated pigeon pea flour in the development of protein rich - bread, suitable for general and specific nutritional purposes and to study the effect of incorporation of pigeon pea flour on the sensory evaluation and quality of bread produced. Decorticated Pigeon Pea Flour (DPPF was incorporated with wheat flour (WF 72% Ext. to replace 0, 5, 10, 15, 20 and 25% of the wheat flour for bread making. Proximate composition, falling number, gluten quality and quantity, tannins and phytic acid were determined for the flour blends (Composite flour. Bread proximate composition, sensory evaluation and specific volume were determined as well. Decortication of pigeon pea led to decrease in moisture, ash, tannins and phytic acid and increase in the protein and carbohydrates contents. The falling number (alpha amylase activity significantly increased over the control with the increasing level of DPPF. There were also significant reduction (p#0.05 on gluten quantity (wet and dry gluten and quality (gluten index. No significant differences were found in bread specific volume up to 10% addition of DPPF. The protein, ash, fat contents and calorific values for the bread were significantly increased (p#0.05 with incorporation of DPPF. Increasing levels of the replacement of DPPF resulted in a decrease in the organoleptic quality of the bread. The bread containing up to 15% DPPF was found to be the best in overall acceptability.

  11. MOLECULAR SCREENING OF LEAF RUST AND STRIP RUST RESISTANCE GENES IN F5 BREAD WHEAT IN EGYPT

    Directory of Open Access Journals (Sweden)

    Reham M. Abd El-Azeem

    2014-03-01

    Full Text Available Highly wheat production in Egypt is constrained due to many diseases. Rust and stripe (yellow rust diseases consider from the most important wheat diseases in Egypt. Thus, molecular screening of genetically resistant cultivars, varieties, accessions and hybrids offspring through many generations, is one of the most sustainable solutions to overcome these diseases. The objective of this study is screening strip (yellow rust and leaf rust resistance genes in the three parents varieties, and F5 bread wheat families resulting from two hybrids: (Debeira x Sahel1 and (Sids6 x Sahel1. This was established by using Yr10 and Yr15 SSR markers for screening (yellow rust resistance genes, and Lr9, Lr19, Lr24 and Lr26 as STS and SCAR markers for screening leaf rust resistance genes. The obtained results showed that, none of the studied wheat families had all the screened resistance genes. Where, families resulting from (Debeira x Sahel1 did not have any of the studied rust resistance genes. While, the families resulting from (Sids6 x Sahel1 had both SSR markers except family no. 22 had Yr10 only. For the Lr genes, all the studied families of both hybrids had the Lr9 resistance gene. There were variations between families in having the Lr19 resistance gene. The SCAR marker for Lr24 resistance gene was found in Debeira parent and families no. 17, 18,20 ,24 ,30 and 39 of its hybrid. No bands of this marker were found in any of the parents or families of (Sids6 x Sahel1 hybrid. Finally the Lr26 STS marker was not found in any of the studied bread wheat families

  12. Intake of whole-grain and fiber-rich rye bread versus refined wheat bread does not differentiate intestinal microbiota composition in Finnish adults with metabolic syndrome

    NARCIS (Netherlands)

    Lappi, J.; Salojärvi, J.; Kolehmainen, M.; Mykkänen, H.; Poutanen, K.; Vos, de W.M.; Salonen, A.

    2013-01-01

    Whole-grain (WG) foods rich in indigestible carbohydrates are thought to modulate the composition of the intestinal microbiota. We investigated in a randomized, parallel, 2-arm 12-wk intervention whether consumption of WG and fiber-rich rye breads compared with refined wheat breads affected the micr

  13. Growth Responses of Wheat Cultivars to Rock Phosphate in Hydroponics

    Institute of Scientific and Technical Information of China (English)

    M.ASHRAF; RAHMATULLAH; M.A.MAQSOOD; S.KANWAL; M.A.TAHIR; L.ALI

    2009-01-01

    Screening cultivars to grow under conditions of low phosphorus (P) availability and utilize P efficiently from compounds of low solubility in soils may be beneficial to overcome poor plant growth in P-deficient soils.The growth behavior and P utilization efficiency of seven wheat cultivars grown in hydroponics were studied,using rock phosphate as P source.The wheat cultivars grown for 30 days were significantly different in biomass accumulation,P uptake and P utilization efficiency.The dry matter production of all the cultivars was significantly correlated with P uptake,which in turn correlated to the drop in the root medium pH.The ranking of wheat cultivars on the basis of dry matter yield,P uptake and P utilization efficiency was Zamindar 80 > Yccora > C 271 > WL 711 > Barani 83 > PARI 73 > Rohtas.The cultivar Zamindar 80 appeared to possess the best growth potential in P-deficient soils.

  14. Medical and biological estimation of bread made from a whole wheat grain with inclusion of root crops

    OpenAIRE

    Мардар, Марина Ромиківна; Кордзая, Натела Ревазовна

    2013-01-01

    Modern assortment of bakery products in Ukraine is formed mainly by the traditional grades of bread and rather limited in prophylactic one.One of the trends of expansion of assortment is production of bread made from a whole wheat grain, which is characterized by a high content of many essential nutrients: protein, vitamins, minerals, dietary fiber, and others.The considerable content of fiber and coarse-fibered structure, make the bread made from a whole wheat grain an irritant for sensitive...

  15. Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains

    OpenAIRE

    Lilei Yu; Trust Beta

    2015-01-01

    Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g) significantly (p < 0.05) increased during mixing, fermenting, and baking (65% to 68%). Bound phenolics slightly (p > 0.05) decreased after 30 min fermentation (7% to 9%) compared ...

  16. The Effects on Gluten Strength and Bread Volume of Adding Soybean Peroxidase Enzyme to Wheat Flour

    OpenAIRE

    Kirby, Ratia

    2007-01-01

    The Effects on Gluten Strength and Bread Volume of Adding Soybean Peroxidase Enzyme to Wheat Flour Ratia Kirby ABSTRACT Soy peroxidase enzyme obtained from isoelectic precipitation procedures was added to all-purpose flour (APF) to assess its effects on the rheological properties and consumer acceptability of yeast bread. A pH 4.8 isoelectrically precipitated fraction from soybeans was used because it produced the most precipitate and had about the same peroxidase activity as the...

  17. Characterization of Brazilian wheat cultivars for specific technological applications

    OpenAIRE

    Patrícia Matos Scheuer; Alicia de Francisco; Martha Zavariz de Miranda; Paulo José Ogliari; Gisele Torres; Valéria Limberger; Flávio Martins Montenegro; Cristiane Rodrigues Ruffi; Sílvia Biondi

    2011-01-01

    Functional and technological properties of wheat depend on its chemical composition, which together with structural and microscopic characteristics, define flour quality. The aim of the present study was to characterize four Brazilian wheat cultivars (BRS Louro, BRS Timbauva, BRS Guamirim and BRS Pardela) and their respective flours in order to indicate specific technological applications. Kernels were analyzed for test weight, thousand kernel weight, hardness, moisture, and water activity. F...

  18. Chemical, Lutein and Zeaxanthin Composition of Wheat-yellow Maize Bread for the Prevention of Atherosclerosis

    Directory of Open Access Journals (Sweden)

    Ngozi Innocentia Olaitan

    2015-04-01

    Full Text Available The study examined the effect of substitution of wheat flour with yellow maize flour on the Lutein, Zeaxanthin and proximate composition as well as sensory properties of their bread samples. Standard procedures were used in the production of yellow maize flour. The blend ratios of wheat-yellow maize composite flour used in the production of the bread samples were 100:0 (control, 90:10, 80:20, 70:30, 60:40 and 50:50%, respectively. Results revealed that there were significant (p≤0.05 increases in the lutein 92.4 µg (100:0% to 132.4 µg (50:50% and zeaxanthin 225.0 &mug (100:0% to 580.3 &mug (50:50% content of the bread samples. The proximate composition of the bread samples however, revealed that the carbohydrate, protein and ash content of the bread samples decreased with increase in yellow maize flour. The increase in yellow maize flour however, significantly (p≤0.05 increased the fiber, fat and moisture content of the bread samples. Bread sample B (90:10 was generally the most accepted with an organoleptic score of 8.11, however, sample F (50:50 was the most preferred on the basis of color (7.78, flavor (7.78 and texture (7.58. It would be concluded that substitution of wheat flour with yellow maize flour could be employed to improve on the carotenoids composition of bread, increase their intake and confer protection on consumers against atherosclerosis. The low carbohydrate content of the bread samples could be employed to control spike in blood glucose levels, weight gain and in the management of diabetes. The high fibre content could be harnessed in the prevention and management of obesity and hyperlipideamia.

  19. Baking properties of irradiated wheat flour and their effects on the quality of hard crust bread

    International Nuclear Information System (INIS)

    The effects of gamma irradiation on rheological characteristics and baking properties of hard wheat flour were studied in the range 0,5 kGy-2,0 kGy. Different quality parameters and the staling kinetics of hard bread produced with control and irradiated flours were also evaluated. Samples were stored before and after treatment at room temperature (160C-300C, 60%-98% R.H.). It is possible to make hard crust bread, the main bread consumed by the Cuban people, from irradiated flour (up to 2,0 kGy) two weeks after treatment. No changes due to irradiation of the flour in quality of bread were found. The Brabender maximum viscosity and the falling number of flour decreased in irradiated samples, but these results did not affect the quality of bread produced

  20. Virulence of wheat yellow rust races and resistance genes of wheat cultivars in Ecuador

    NARCIS (Netherlands)

    Ochoa, J.B.; Danial, D.L.; Paucar, B.

    2007-01-01

    Virulence factors of the yellow rust, Puccinia striiformis, populations in bread wheat were studied in Ecuador between 1973 and 2004. The number of virulence factors has increased markedly from very few in the early seventies to 16 at the end of the 90s. Isolates belonging to race 0E0 seem to be the

  1. The TaDREB3 transgene transferred by conventional crossings to different genetic backgrounds of bread wheat improves drought tolerance.

    Science.gov (United States)

    Shavrukov, Yuri; Baho, Manahil; Lopato, Sergiy; Langridge, Peter

    2016-01-01

    Drought tolerance of the wheat cultivar Bobwhite was previously enhanced by transformation with a construct containing the wheat DREB3 gene driven by the stress-inducible maize Rab17 promoter. Progeny of a single T2 transgenic line were used as pollinators in crosses with four elite bread wheat cultivars from Western Australia: Bonnie Rock, IGW-2971, Magenta and Wyalkatchem, with the aim of evaluating transgene performance in different genetic backgrounds. The selected pollinator line, BW8-9-10-3, contained multiple transgene copies, had significantly improved drought tolerance compared with wild-type plants and showed no growth and development penalties or abnormalities. A single hybrid plant was selected from each cross-combination for three rounds of backcrossing with the corresponding maternal wheat cultivar. The transgene was detected in all four F1 BC3 combinations, but stress-inducible transgene expression was found in only three of the four combinations. Under well-watered conditions, the phenotypes and grain yield components of the F2 BC3 transgene-expressing lines were similar to those of corresponding recurrent parents and null-segregants. Under severe drought conditions, the backcross lines demonstrated 12-18% higher survival rates than the corresponding control plants. Two from four F3 BC3 transgenic lines showed significantly higher yield (18.9% and 21.5%) than control plants under limited water conditions. There was no induction of transgene expression under cold stress, and therefore, no improvement of frost tolerance observed in the progenies of drought-tolerant F3 BC3 lines. PMID:25940960

  2. The three pistils mutation enables to produce three kernels in a floret in bread wheat (Triticum aestivum L.)

    International Nuclear Information System (INIS)

    The spontaneous mutation of bread wheat (Triticum aestivum L.) producing three pistils (TP) in a floret is presented. The TP mutant was found in a spring Chinese landrace and can form up to three kernels in a floret and thus to increase grain number per spike. Restricted space in florets causes kernel flattening. Doublets or triplets of kernels form clusters where the basal parts arise from the receptacle and ventral groove of kernels is outside oriented. In some cases, these groups of kernels are visible after threshing. The TP mutant is determined by the dominant Pis1 gene located on long arm of chromosome 2D. The original Chinese landrace was grown in field tests at Kromeriz (Czech Republic) in 2007. Its yield was only 44 % in comparison with mean yield of check registered cultivars of spring wheat Vanek, Granny and SW Kadrilj (6.46 t.ha-1). TP wheat exhibited low resistance to fungal pathogens, low 1000-kernel weight (TKW) (27.9 g), low volume weight (75.4 kg.hl-1), lower germination vigour, high protein content (17.7 %) and was 10 and 7 days earlier at heading and maturity, respectively. The TP mutant was crossed to significant cultivars of winter wheat aiming to transfer the gene Pis1 to the genetic background of currently grown cultivars. TKW of the harvested F1 plants was around the average of parents. The TP can be used as a potential gene resource for increasing reproductive spike capacity (a kernel number per spike) and spike sink capacity. The significance of the Pis1 gene cannot be exactly evaluated unless the comparison of near-isogenic lines distinguishing in the TP trait and identical in genetic background is carried out. (author)

  3. Carbon-13 discrimination as a criterion for identifying high water use efficiency wheat cultivars under water deficit conditions

    International Nuclear Information System (INIS)

    During four consecutive years, 20 durum wheat (Triticum durum Desf) and bread wheat (Triticum aestrivum L.) cultivars were grown under rain-fed conditions and supplementary irrigation with the objective of assessing the possibility of using 13C discrimination Δ as a criterion to screen for wheat cultivars that produce high yields and have a better water use efficiency under water deficit conditions. In all four growing season, both treatments were subjected to some water stress which was higher under rain-fed conditions and varied according to the intensity and time of rainfall. During the first growing season, and despite small differences between the two treatments in terms of the amounts of water used, the grain and straw yields as well as Δ were significantly higher in the treatment which received an irrigation at installation than in the one without irrigation. There was substantial genotypic variation in Δ. When both treatments were considered, the total above ground dry matter yield and grain yield were positively correlated with Δ although the correlation coefficient of grain yield versus Δ was not high (**). The data suggest that while a high Δ value may be used as a criterion for selection of cultivars of wheat with potential for high yield and high water use efficiency in wheat under field conditions, caution must be exercised in the selection process as the size of the canopy and the changes in environmental factors mainly soil water content, can result in changes in Δ and the yield of a cultivar. However, Δ of a genotype can also provide valuable information with respect to plant parameters responsible for the control of Δ and this information can be usefully employed in breeding programmes aimed at developing wheat cultivars high in yield and high in water use efficiency, and suitable for cultivation in arid and semi-arid regions of the tropics and sub-tropics. 11 refs, 2 figs, 2 tabs

  4. Evolutionary history of the mitochondrial genome in Mycosphaerella populations infecting bread wheat, durum wheat and wild grasses.

    Science.gov (United States)

    Torriani, Stefano F F; Brunner, Patrick C; McDonald, Bruce A

    2011-02-01

    Plant pathogens emerge in agro-ecosystems following different evolutionary mechanisms over different time scales. Previous analyses based on sequence variation at six nuclear loci indicated that Mycosphaerella graminicola diverged from an ancestral population adapted to wild grasses during the process of wheat domestication approximately 10,500 years ago. We tested this hypothesis by conducting coalescence analyses based on four mitochondrial loci using 143 isolates that included four closely related pathogen species originating from four continents. Pathogen isolates from bread and durum wheat were included to evaluate the emergence of specificity towards these hosts in M. graminicola. Although mitochondrial and nuclear genomes differed greatly in degree of genetic variability, their coalescence was remarkably congruent, supporting the proposed origin of M. graminicola through host tracking. The coalescence analysis was unable to trace M. graminicola host specificity through recent evolutionary time, indicating that the specificity towards durum or bread wheat emerged following the domestication of the pathogen on wheat. PMID:21145978

  5. Gamma rays induced variability in bread wheat (Triticum aestivum L.)

    International Nuclear Information System (INIS)

    The present study was established in the experimental farm belonging to plant Research Department, Nuclear Research Center, Inchas to study the effect of gamma ray (0.200 and 300 Gy) on means of yield and yield attributes for irradiated populations of Giza 164 and Sakha 92, varieties in comparison with untreated control, Moreover, genetic variation was studied by estimate phenotypic, genotypic, coefficient of variation, heritability and genetic advance under selection of bread wheat varieties (Giza 164 and Sakha 92). 1- In -M1- generation: (1995-1996) on plant with morphological change (dwarfness) was identified in 300Gy dose of Giza 164 variety. Moreover, this varient was confirmed and segregated in M2 generation into three types of segregants (dwarf-semidwarf and tall stem). 2- Results showed that mean values of yield and yield attributes of irradiated populations in M2 of Giza 164 and Sakha 92 varieties were insignificantly increased. High magnitudes of G.C-V.%, Hb% and Gs% for number of spike/plant and number of grain/spike were obtained, however moderate magnitude was found for the weight of grains spike. The high values of heritability and genetic gains from selection for these triaits in the next generations. The correlation between grain yield and each of number of spike/plant and number of grain/spike were positive and highly significant however, it was positive and significant for weight grain/spike. Some variants with morphological changes i.e. dwarf, semidward, tall stem, earlly maturity and brown spike were selected in M2 generations. These variants surpassed their mother varieties for one or more of yield attributes suggesting the importance of further evaluation and confirmation of this variants in the next generations

  6. Manthar-03: a high-yielding cultivar of wheat released for general cultivation in Southern Punjab

    International Nuclear Information System (INIS)

    We report the release of a new wheat variety Manthar-03. 'Manthar-03' is a high yielding and rust resistant variety of bread wheat with erect growth habit. It was released in the year 2003 as a general purpose variety. Manthar-03 is a selection from CIMMYT material (Entry No. 42 of 29 International Bread Wheat Screening Nursery) made at Regional Agricultural Research Institute (RARI), Bahawalpur during 1996-97. This strain has the famous CIMMYT line 'Kauz' in its parentage (KAUZ//ALTAR 84/AOS). Its pedigree is CM11163-6M-20Y-10M- 0M-0B. It is a more adapted and a high yielder. Genetically, this strain differs from existing commercial cultivars of Punjab. Resistance against leaf rust (5MRMS to 10MR), RRI value of 6.7 and 7.6 for leaf rust and ACI values of 3.4 and 0.7 for leaf rust) and high yield potential (6300 kg ha-1 ) are the major attributes of Manthar-03 that make it a superior variety for its target regions. Manthar-03 is tolerant to wheat aphid and Helicoverpa armigera. The thousand seed weight of this variety is 40-44 g. Seed is amber in color and contains 12.97% protein, 8.2% dry gluten and 1.55% ash. It has good chapati making quality. Plant type of Manthar-03 is erect with plant height 94 cm and droopy flag leaves. It is lodging resistant. It completes heading in 98 days and matures in 142 days. Manthar-03 performs better when planted from 15, November to 1, December, keeping 125 kg ha/sup -1/ seed rate and 125-85-50 kg NPK ha/sup -1/ are applied. (author)

  7. An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread

    Directory of Open Access Journals (Sweden)

    Aneta Kopeć

    2014-03-01

    Full Text Available Background. Bread can be a good source of nutrients as well as non-nutrient compounds. This study was designed to assess the effect of adding of sourdough and whey proteins to wholemeal (WM bread produced by bake-off technology on chemical composition and bioavailability of proteins, calcium, phosphorus, magnesium and iron content in Wistar rats. Material and methods. Wholemeal breads were baked with using conventional or bake off technology. In breads chemical composition, selected minerals content, amino acid composition were measured. Five week-old Wistar rats (n = 30, male, were randomly divided into fi ve groups and fed with modifi ed AIN-93G diets containing experimental breads. In animal study the nutritional value of breads’ proteins and concentration of selected minerals in serum, liver and femoral bone, were measured. Results. The body weight gain, biological value (BV and net protein utilization (NPU were signifi cantly higher in rats fed with partially baked frozen wholemeal (PBF WM bread with sourdough and whey proteins. The level of magnesium was signifi cantly lower in serum of animals fed with the diet containing PBF WM bread with sourdough and whey proteins in comparison to rodents fed with conventional WM bread with sourdough. The content of iron was signifi cantly higher in liver of rats fed with PBF WM with sourdough bread in comparison to the groups fed with conventional WM and conventional WM with sourdough breads. Conclusions. Sourdough addition can be recommended in a production of whole wheat partially baked frozen bread but its use is further more benefi cial if it is fermented with whey proteins.

  8. Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread

    Directory of Open Access Journals (Sweden)

    Mykkänen Hannu

    2011-10-01

    Full Text Available Abstract Background The mechanism behind the lowered postprandial insulin demand observed after rye bread intake compared to wheat bread is unknown. The aim of this study was to use the metabolomics approach to identify potential metabolites related to amino acid metabolism involved in this mechanism. Methods A sourdough fermented endosperm rye bread (RB and a standard white wheat bread (WB as a reference were served in random order to 16 healthy subjects. Test bread portions contained 50 g available carbohydrate. In vitro hydrolysis of starch and protein were performed for both test breads. Blood samples for measuring glucose and insulin concentrations were drawn over 4 h and gastric emptying rate (GER was measured. Changes in the plasma metabolome were investigated by applying a comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry metabolomics platform (GC×GC-TOF-MS. Results Plasma insulin response to RB was lower than to WB at 30 min (P = 0.004, 45 min (P = 0.002 and 60 min (P in vitro protein digestibility. There were no differences in GER between breads. From 255 metabolites identified by the metabolomics platform, 26 showed significant postprandial relative changes after 30 minutes of bread intake (p and q values Conclusions A single meal of a low fibre sourdough rye bread producing low postprandial insulin response brings in several changes in plasma amino acids and their metabolites and some of these might have properties beneficial for health.

  9. RNA-seq in grain unveils fate of neo- and paleopolyploidization events in bread wheat (Triticum aestivum L.)

    OpenAIRE

    Pont, Caroline; Murat, Florent; Confolent, Carole; Balzergue, Sandrine; Salse, Jérôme

    2011-01-01

    Background Whole genome duplication is a common evolutionary event in plants. Bread wheat (Triticum aestivum L.) is a good model to investigate the impact of paleo- and neoduplications on the organization and function of modern plant genomes. Results We performed an RNA sequencing-based inference of the grain filling gene network in bread wheat and identified a set of 37,695 non-redundant sequence clusters, which is an unprecedented resolution corresponding to an estimated half of the wheat g...

  10. Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies

    OpenAIRE

    Javier Gil-Humanes; Fernando Pistón; Rossana Altamirano-Fortoul; Ana Real; Isabel Comino; Carolina Sousa; Cristina M. Rosell; Francisco Barro

    2014-01-01

    Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins have increased worldwide in recent years, and the only effective treatment available is a lifelong gluten-free diet, which is complicated to follow and detrimental to gut health. This manuscript describes the development of wheat bread potentially suitable for celiac patients and other gluten-intolerant individuals. We have made bread using wheat flour with very low conten...

  11. Effects of different priming applications on seed germination and some agromorphological characteristics of bread wheat (Triticum aestivum L.)

    OpenAIRE

    Toklu, Faruk; BALOCH, FAHEEM SHAHZAD; Karaköy, Tolga; Özkan, Hakan

    2015-01-01

    Abstract: This study was conducted to determine the effects of some priming treatments on seed germination properties, grain yield, and several agromorphological characteristics of bread wheat. Two commonly grown bread wheat varieties, namely Adana-99 and Pandas, were selected for experimentation conducted during the 2007-08 and 2008-09 growing periods. The seeds of the Adana-99 and Pandas wheat varieties were primed with the following: (1) distilled water, (2) 100 ppm indole-3-acetic acid (I...

  12. Seed and Seedling Performance of Bread Wheat (Triticum aestivum L.) as Influenced by Rate and In-Season Nitrogen Application

    OpenAIRE

    Deressa, Haile; Nigussie-Dechassa, R.

    2013-01-01

    Field and laboratory experiments were conducted in the wheat growing belt of southeastern Ethiopia to assess effects of rate and in-season N application on seed and seedling performance of local and improved bread wheat varieties. For the field experiments, a factorial combination of four N levels, two bread wheat varieties, and three times of N application were laid out in a Randomized Complete Block Design with three replicates. Laboratory tests were conducted in a Completely Randomized Des...

  13. Co-digestion of wheat and rye bread suspensions with source-sorted municipal biowaste

    International Nuclear Information System (INIS)

    Graphical abstract: Volatile fatty acid spectra of acidified WBS, RBS or FBS differ, but methanogenesis is similar. Display Omitted - Highlights: • Biogas improvement by co-digestion of wheat and rye bread. • Increased population density at high organic loading rates. • Less Pelotomaculum but increased numbers of Syntrophobacter and Smithella found in rye bread reactor. • Replacement of Methanosarcinales by acetate-oxidizers in rye bread co-digestion. • Increasing proportion of Methanomicrobiales in biowaste + rye bread reactor. - Abstract: Acidification of wheat bread (WBS), rye bread (RBS) and fresh biowaste suspensions (FBS), leading to lactate+acetate, lactate+acetate+n-buyrate, and acetate+propionate+n-butyrate, respectively, and biogas production as well as population dynamics were investigated. Co-fermentation of FBS (14 kg m−3 d−1 organic loading rate (OLR)) with WBS or RBS was stable up to an OLR of 22 kg m−3 d−1 and resulted in up to 3 times as much biogas. During co-fermentation at more than 20 kg m−3 d−1 OLR the total population increased more than 2-fold, but the originally low share of propionate-oxidizing bacteria significantly decreased. The proportion of methanogens also decreased. Whereas the proportion of Methanosarcinales to Methanomicrobiales in biowaste and biowaste+WBS remained constant, Methanosarcinales and in particular Methanosaeta spec. in the biowaste+RBS assay almost completely disappeared. Methanomicrobiales increased instead, indicating propionate oxidation via acetate cleavage to CO2 and hydrogen

  14. Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread

    Directory of Open Access Journals (Sweden)

    Weili Li

    2013-06-01

    Full Text Available Arabinoxylan (AX is a major dietary fibre component found in a variety of cereals. Numerous health benefits of arabinoxylans have been reported to be associated with their solubility and molecular features. The current study reports the development of a functional bread using a combination of AX-enriched material (AEM and optimal commercial endoxylanase. The total AX content of bread was increased to 8.2 g per 100 g available carbohydrates. The extractability of AX in breads with and without endoxylanase was determined. The results demonstrate that water-extractable AX (WE-AX increased progressively through the bread making process. The application of endoxylanase also increased WE-AX content. The presence of 360 ppm of endoxylanase had positive effects on the bread characteristics in terms of bread volume and firmness by converting the water unextractable (WU-AX to WE-AX. In addition, the molecular weight (Mw distribution of the WE-AX of bread with and without endoxylanase was characterized by size-exclusion chromatography. The results show that as the portion of WE-AX increased, the amount of high Mw WE-AX (higher than 100 kDa decreased, whereas the amount of low Mw WE-AX (lower than 100 kDa increased from 33.2% to 44.2% through the baking process. The low Mw WE-AX further increased to 75.5% with the application of the optimal endoxylanase (360 ppm.

  15. Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread

    OpenAIRE

    Lilei Yu; Anne-Laure Nanguet; Trust Beta

    2013-01-01

    Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) were employed to determine the content of ethanol extractable phenolic compounds. HPLC was used to detect the presence of phenolic acids prior to their confirmation using LC-MS/MS. Whole wheat flour showed significantly ...

  16. Whole grain rye porridge breakfast improves satiety compared to refined wheat bread breakfast

    OpenAIRE

    Isaksson, Hanna; Sundberg, Birgitta; Åman, Per; Fredriksson, Helena; Olsson, Johan

    2008-01-01

    Background: Previous studies show that dietary fibre rich foods with low energy density have a stronger effect on satiety per calorie compared to more energy dense foods. Objective: To investigate subjective appetite and voluntary energy intake (24 h) after consumption of rye porridge breakfast and pasta lunch made from whole grain compared to iso-energetic reference meals made from refined cereals: wheat bread breakfast and wheat pasta lunch. Subjects: In all, 22 healthy subjects, 14 females...

  17. Response of Bread Wheat Genotypes to Immature Embryo Culture, Callus Induction and Drought Stress

    OpenAIRE

    Parvin Elyasi; Ezatollah Farshadfar; Mostafat Aghaee

    2012-01-01

    In order to evaluate the response of twenty genotypes of bread wheat (Triticum aestivum L.) to callus induction and in vitro drought stress. The immature embryos of wheat were used in a Completely Randomized Design (CRD) with six replications for callus induction and a 20×2 factorial experiment based on CRD design with three replications was carried out for response of genotypes to in vitro drought stress at the Agricultural College of Razi University, Kermanshah, Iran during 2010-2011. Signi...

  18. Hard Winter Wheat and Flour Properties in Relation to Breadmaking Quality of Straight-dough Bread: Flour Particle Size and Bread Crumb Grain

    Science.gov (United States)

    Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein content, starch damage, swelling power, pasting characteristics, and flour particl...

  19. The structure of wheat bread influences the postprandial metabolic response in healthy men

    DEFF Research Database (Denmark)

    Eelderink, Coby; Noort, Martijn W J; Sozer, Nesli; Koehorst, Martijn; Holst, Jens J; Deacon, Carolyn F; Rehfeld, Jens F; Poutanen, Kaisa; Vonk, Roel J; Oudhuis, Lizette; Priebe, Marion G

    2015-01-01

    Postprandial high glucose and insulin responses after starchy food consumption, associated with an increased risk of developing several metabolic diseases, could possibly be improved by altering food structure. We investigated the influence of a compact food structure; different wheat products with...... a similar composition were created using different processing conditions. The postprandial glucose kinetics and metabolic response to bread with a compact structure (flat bread, FB) was compared to bread with a porous structure (control bread, CB) in a randomized, crossover study with ten healthy...... male volunteers. Pasta (PA), with a very compact structure, was used as the control. The rate of appearance of exogenous glucose (RaE), endogenous glucose production, and glucose clearance rate (GCR) was calculated using stable isotopes. Furthermore, postprandial plasma concentrations of glucose...

  20. Effect of gamma-irradiation of wheat on voltile flavor components of bread

    International Nuclear Information System (INIS)

    Comparative sensory and objective evaluations of bread prepared from wheat flour, irradiated at different doses, have been carried out. The preference of bread decreases with higher radiation dose (1 Mrad) due to increase in off-flavor intensity. Total carbonyl contents are increased in irradiated products. A significant inverse correlation between consumer preference and total carbonyls as well as GLC headspace vapor analysis, is established. An attempt has been made to postulate a mechanism for the excessive formation of volatiles, imparting off-flavor in bread from irradiated wheat. It is suggested that they may arise from the volatile degradation products of amino acids and proteins or by their interaction with reducing sugars, the ultimate radiation-induced breakdown product of starch

  1. Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains

    Directory of Open Access Journals (Sweden)

    Lilei Yu

    2015-08-01

    Full Text Available Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g significantly (p < 0.05 increased during mixing, fermenting, and baking (65% to 68%. Bound phenolics slightly (p > 0.05 decreased after 30 min fermentation (7% to 9% compared to the dough after mixing, but increased significantly (p < 0.05 during 65 min fermenting and baking (16% to 27%. Their antioxidant activities followed a similar trend as observed for total phenolic content. The bread crust demonstrated increased free (103% to 109% but decreased bound (2% to 3% phenolic content, whereas bread crumb exhibited a reversal of these results. Total anthocyanin content (TAC significantly (p < 0.05 decreased by 21% after mixing; however, it gradually increased to 90% of the original levels after fermenting. Baking significantly (p < 0.05 decreased TAC by 55%, resulting in the lowest value for bread crust (0.8 to 4.4 mg cyn-3-glu equiv./100 g. p-Hydroxybenzoic, vanillic, p-coumaric, and ferulic acids were detected in free-phenolic extracts, while protocatechuic, caffeic syringic, and sinapic were additional acids in bound-phenolic extracts. Cyanidin-3-glucoside was the detectable anthocyanin in purple wheat. Bread-making significantly (p < 0.05 increased the phenolic content and antioxidant activities; however, it compromised the anthocyanin content of purple wheat bread.

  2. Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata By-Products

    Directory of Open Access Journals (Sweden)

    Kampuse Solvita

    2015-12-01

    Full Text Available Pumpkin processing into puree, juice, candied fruit and pumpkin seed oil results in large amount of by-products. Pumpkins are rich in carotenes, vitamins, minerals, pectin and dietary fibre. The aim of the current study was to evaluate effect of pumpkin pomace and pumpkin residue powder on wheat bread quality. The total content of carotenes was analyzed by spectrophotometric method. The initial increase of pumpkin residue addition indicated increase in loaf volume, which started to decrease at higher amounts. Sensory evaluation (appearance; surface, crust; porosity; texture, crumb; taste, and flavour of wheat bread with pumpkin revealed very high consumer acceptance except sample with 50% pomace addition. Total carotene content and colour b* value in wheat bread increased by adding pumpkin by-products. It is recommended to add 5% and 10% of pumpkin powder and no more than 30% of pumpkin pomace (calculated per 100 kg of flour to dough for production of wheat bread with pumpkin by-product additions.

  3. Analysis of the allohexaploid bread wheat genome (Triticum aestivum) using comparative whole genome shotgun sequencing

    Science.gov (United States)

    The large 17 Gb allopolyploid genome of bread wheat is a major challenge for genome analysis because it is composed of three closely- related and independently maintained genomes, with genes dispersed as small “islands” separated by vast tracts of repetitive DNA. We used a novel comparative genomi...

  4. Phosphorus Uptake from Rhizosphere Soilby Two Wheat Cultivars

    Institute of Scientific and Technical Information of China (English)

    MAJIAN; T.S.GAHOONIA; 等

    1998-01-01

    Inorganic soil phosphorus extractable with sodium bicarbonate(NaHCO3-Pi),soil pH and root hairs length and density in the rhizosphere of two winter wheat cultivars (Tritium aestivum L.cv.Shichum,Sleipner)grown on a high pH Chinese silt loam(52.7 mg NaHCO3-Pikg-1) and a Danish sandy loam(43.4mg NaHCO3-Pi kg-1)wer studied to assess how these wheat cultivars differed in phosphorus uptake.The rhizosphere soil pH of two wheat cultivars grown on the two soils were fairly unchanged with increasing distrance from the roo surface.However the root hairs of Shichun were 2.1 times longer than those of Sleipner,Root surface area(RSA) of Shichun increased by 192% due to root hairs whereas root hairs of Sleipner increased RSA by 68% only.Hence the root system of Shichun was in contact with more soil than that of Sleipner,even though Sleipner had a longer root,Grown at the lower pH and level of NaHCO3-Pi in the Danish soil Shichun absorbed more inorganic phosphorus than Sleipner whereas at the higher pH and level of NaHCO3-Pi in the Chinese soil there was no phosphorus uptake difference between the two wheat culivars.

  5. Iron Biofortification of Modern Wheat Cultivar

    DEFF Research Database (Denmark)

    Shirvanehdeh, Behrooz Darbani; Brinch-Pedersen, Henrik; Tauris, Birgitte;

    2011-01-01

    an iron storage complex. Primary evaluation of Bobwhite cv. has approved that endosperm expression of wheat’s own ferritin, works as a sink for iron and accumulates two to three folds more iron in the endosperm. To bring the bioavailable iron on the people's tables, modern cultivars were applied for...

  6. Selenium in bread and durum wheats grown under a soil-supplementation regime in actual field conditions, determined by cyclic and radiochemical neutron activation analysis

    International Nuclear Information System (INIS)

    This work focuses on the ability of bread and durum wheat to accumulate selenium (Se) via a soil-addition procedure at sowing time. Total Se in mature-grain samples was determined by neutron activation analysis (cyclic and radiochemical). Results show that Se-supplementation at the top rate (100 g Se ha-1) can increase Se contents up to 2, 16, 18 and 20 times for Jordao, Roxo, Marialva and Celta cultivars, respectively, when compared to their unsupplemented crops. These findings do not preclude the need for weighing up an eventual trade-off between agrochemical costs, field logistics and Se recovery for alternative Se-biofortification methods. (author)

  7. Volume, texture, and molecular mechanism behind the collapse of bread made with different levels of hard waxy wheat flours

    Science.gov (United States)

    Physico-chemical properties of bread baked by partially replacing wild type wheat (Triticum aestivum L.) flour (15, 30, and 45%) with two waxy wheat flours having different dough properties were investigated. Substitution with waxy wheat flour resulted in higher loaf volume and softer loaves. Howeve...

  8. 100-year history of the development of bread winter wheat breeding programs

    OpenAIRE

    Литвиненко, М. А.

    2016-01-01

    Purpose. Review of the main achievements of the Wheat Breeding and Seed ProductionDepartment in the Plant Breeding and Genetic Institute – National Centre of Seed and Cultivar Investigation in the developing theoretical principles of breeding and creation of winter wheat varieties of different types during 100-year (1916–2016) period of breeding programs realization. Results. The main theoretical, methodical developments and breeding achievements of Wheat Breeding and Seed Production Departme...

  9. Products deriving from microbial fermentation are linked to insulinaemic response in pigs fed breads prepared from whole-wheat grain and wheat and rye ingredients

    DEFF Research Database (Denmark)

    Theil, Peter Kappel; Jørgensen, Henry Johs. Høgh; Serena, Anja;

    2011-01-01

    The effects of wheat and rye breads made from whole-wheat grain (WWG), wheat aleurone flour (WAF) or rye aleurone flour (RAF) on net portal absorption of carbohydrate-derived nutrients (glucose, SCFA and lactate) and apparent insulin secretion were studied in a model experiment with catheterised...

  10. Selenium supplementation of Portuguese wheat cultivars through foliar treatment in actual field conditions

    International Nuclear Information System (INIS)

    Selenium (Se) is a trace element essential to the well-being and health quality of humankind. Plant-derived foodstuffs, namely cereals, are the major dietary sources of Se in most countries throughout the world, even if Se contents are strongly dependent upon the corresponding levels in cereal-growing soils. Therefore, wheat is one of the staple crops that appears as an obvious candidate for Se biofortification, considering its gross-tonnage production and nutritional relevance worldwide. The present paper focuses on the ability of bread and durum wheat-Triticum aestivum L. and Triticum durum Desf., respectively-to accumulate Se after supplementation via a foliar-addition procedure. Two of the most representative wheat cultivars in Portugal - Jordao (bread) and Marialva (durum) - have been selected for supplementation trials, following the same agronomic practices and field schedules as the regular (non-supplemented) crops of those varieties (sowing: November 2010; harvesting: July 2011). Foliar additions were performed at the booting and grain-filling stages, using sodium selenate and sodium selenite solutions at three different Se concentrations-equivalent to field supplementation rates of 4, 20 and 100 g of Se per ha-with and without potassium iodide. Selenium contents in wheat grains obtained under foliar application are compared to data from regular wheat samples (field blanks) grown at the same soil/season, yet devoid of any Se supplementation. Total Se in all field samples was determined by cyclic neutron activation analysis (CNAA), via the short-lived nuclide 77mSe (half-life time: 17.5 s), in the Portuguese Research Reactor (RPI; CTN-IST, Sacavem). Quality control of the analytical procedure was asserted through concurrent analyses of NIST-SRMR 1567a (Wheat Flour). Results show that foliar additions can increase Se contents in mature grains up to 15 and 40 times for Marialva and Jordao, respectively, when compared to non-supplemented crops. Jordao and

  11. Response of two genetically diverse wheat cultivars to salt stress at different growth stages: leaf lipid peroxidation and phenolic contents

    International Nuclear Information System (INIS)

    The effect of root zone salinity on two hexaploid bread wheat (Triticum aestivum L.) cultivars (S-24, salt-tolerant; MH-97, salt-sensitive) was appraised at different growth stages. Grains of the two cultivars were sown in Petri-plates at two salt levels (0 and 150 mM of NaCl). After 8 days of germination, the seedlings were transplanted into plastic tubs containing either 0 or 150 mM of NaCl in full strength Hoagland's nutrient solution. Changes in growth, lipid peroxidation and phenolic contents were examined in the cultivars at different growth stages (vegetative, booting and reproductive) under salt stress. Higher MDA contents were observed in cv. MH-97 as compared to that in S-24 under saline regimes at different growth stages. Salt-induced effect in terms of lipid peroxidation was more pronounced at the booting and reproductive stages as compared with that at the vegetative stage in both cultivars, however, the accumulation of leaf total phenolics was higher at the booting stage as compared with that at the other stages. A significant variability in salt response was found among different growth stages in both cultivars. Correlations among growth and biochemical parameters showed a significant negative correlation between growth and MDA content but a positive correlation between growth and phenolic contents, which shows that phenolic compounds were involved in the mechanism of salt tolerance of the two cultivars by showing enhanced antioxidant activity which resulted in reduced membrane damage and hence improved growth. (author)

  12. Cadmium Contents of Soils, Durum, and Bread Wheats in Harran Plain, Southeast Turkey

    Science.gov (United States)

    Büyükkılıç, Asuman; Mermut, Ahmet; Faz Cano, Angel; Carmona Garces, Doria

    2010-05-01

    Turkey is growing significant amount of durum wheat (Triticum turgidum durum - (Desf.)Husn) which is widely used for making pasta, spaghetti, noodles etc. Objective of this study were to: 1) determine Cd concentrations of the soils, durum and bread wheats grown in the Harran plain, southeast Turkey and 2) evaluate this element in terms of food safety. Soil samples from the selected 16 profiles, grains, roots, and leaves of durum and bread wheats were taken for analyses. Total Cd contents of the soils were below the threshold values. The soils in the northern part of the plain have more than 0.2 ppm of Cd. Carbonate and clay contents are > 15% and 40% respectively and have substantial amounts of Fe-oxy-hydroxides. Three phosphorus fertilizer samples, frequently used in the area, had > 2 ppm of Cd. As expected, the amounts of Cd in bread wheat were lower than durum wheat. However, the Cd contents in durum wheat grains in the area studied were 100 ?g kg-1) and similar to the drum grains from Italy. Some samples in Italy even had 71 ?g kg-1. These were attributed to the presence of high amounts of carbonates, Fe-oxy-hydroxides, and clay in the soils we studied. In the surface soil, Zn contents were between 21.5 and 72.8 mg kg-1.This could be another reason for lower contents of Cd in our durum wheat. Our study confirms that durum wheat grown in the Harran plain southeast Turkey has a better quality, therefore advantageous; in terms of food safety from the standpoint of Cd contents.

  13. Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality.

    Science.gov (United States)

    Mancebo, Camino M; Merino, Cristina; Martínez, Mario M; Gómez, Manuel

    2015-10-01

    Gluten-free bread production requires gluten-free flours or starches. Rice flour and maize starch are two of the most commonly used raw materials. Over recent years, gluten-free wheat starch is available on the market. The aim of this research was to optimize mixtures of rice flour, maize starch and wheat starch using an experimental mixture design. For this purpose, dough rheology and its fermentation behaviour were studied. Quality bread parameters such as specific volume, texture, cell structure, colour and acceptability were also analysed. Generally, starch incorporation reduced G* and increased the bread specific volume and cell density, but the breads obtained were paler than the rice flour breads. Comparing the starches, wheat starch breads had better overall acceptability and had a greater volume than maize-starch bread. The highest value for sensorial acceptability corresponded to the bread produced with a mixture of rice flour (59 g/100 g) and wheat starch (41 g/100 g). PMID:26396377

  14. EFFECT OF PROTEIN COMPOSITION OF WHEAT FLOUR MILL STREAMS ON DOUGH RHEOLOGICAL PROPERTIES AND BREAD CRUMB CHARACTERISTICS

    Science.gov (United States)

    Flour mill streams, obtained from three samples of Nekota, a hard red winter wheat, were used in this study. The objective was to assess the contribution of protein composition on dough rheological properties and bread crumb characteristics of bread made from the mill streams. Flour proteins were fr...

  15. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.

    Science.gov (United States)

    Rizzello, Carlo Giuseppe; Curiel, José Antonio; Nionelli, Luana; Vincentini, Olimpia; Di Cagno, Raffaella; Silano, Marco; Gobbetti, Marco; Coda, Rossana

    2014-02-01

    This study was aimed at combining the highest degradation of gluten during wheat flour fermentation with good structural and sensory features of the related bread. As estimated by R5-ELISA, the degree of degradation of immune reactive gluten was ca. 28%. Two-dimensional electrophoresis and RP-FPLC analyses showed marked variations of the protein fractions compared to the untreated flour. The comparison was also extended to in vitro effect of the peptic/tryptic-digests towards K562 and T84 cells. The flour with the intermediate content of gluten (ICG) was used for bread making, and compared to whole gluten (WG) bread. The chemical, structural and sensory features of the ICG bread approached those of the bread made with WG flour. The protein digestibility of the ICG bread was higher than that from WG flour. Also the nutritional quality, as estimated by different indexes, was the highest for ICG bread. PMID:24230474

  16. The Dıfferences of Spike Development on Bread Wheat (Triticum aestivum L. Em Thell. in the Tekirdağ Conditions

    Directory of Open Access Journals (Sweden)

    İ. Atılgan Helvacıoğlu , S. Şehirali

    2011-01-01

    Full Text Available The research was conducted in experiment fields of Field Crop Department of Tekirdağ Ağricultural Faculty at Trakya University in growing seasons of 2001-2002 and 2002-2003 based on random block of experiment desing with four replications. Two bread wheat cultivars (Pehlivan and Sana were used as the material in this research. The main stem length, tiller numbers, apex developments and the number of circles on apex were measured as physical properties. In the physical properties the difference of bread wheat varieties on main stem development, tiller numbers, apex developments and the number of circles on apex were significant. Achived data evince that earlyriser and mid-riser wheat varieties which complete apex growing more faster, are more convenient for Trakya Region. However, it is determined that wheat varieties which completes apex growing more later, are not convenient for this region. In apex growing the exess number of circles on apex shows that spikelet numbers will be more.

  17. Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses

    OpenAIRE

    Emilia Nordlund; Kati Katina; Hannu Mykkänen; Kaisa Poutanen

    2016-01-01

    Disintegration of rye and wheat breads during in vitro gastric digestion and its relation to the postprandial glucose and insulin responses of the breads was studied. Breads with distinct composition and texture characteristics were prepared with refined or wholegrain wheat and rye flour by using either straight dough or sourdough process. After chewing and gastric digestion in vitro, 100% wholemeal and refined rye breads prepared by sourdough method were disintegrated to a much lower extent ...

  18. Patterns of homoeologous gene expression shown by RNA sequencing in hexaploid bread wheat.

    KAUST Repository

    Leach, Lindsey J

    2014-04-11

    BACKGROUND: Bread wheat (Triticum aestivum) has a large, complex and hexaploid genome consisting of A, B and D homoeologous chromosome sets. Therefore each wheat gene potentially exists as a trio of A, B and D homoeoloci, each of which may contribute differentially to wheat phenotypes. We describe a novel approach combining wheat cytogenetic resources (chromosome substitution \\'nullisomic-tetrasomic\\' lines) with next generation deep sequencing of gene transcripts (RNA-Seq), to directly and accurately identify homoeologue-specific single nucleotide variants and quantify the relative contribution of individual homoeoloci to gene expression. RESULTS: We discover, based on a sample comprising ~5-10% of the total wheat gene content, that at least 45% of wheat genes are expressed from all three distinct homoeoloci. Most of these genes show strikingly biased expression patterns in which expression is dominated by a single homoeolocus. The remaining ~55% of wheat genes are expressed from either one or two homoeoloci only, through a combination of extensive transcriptional silencing and homoeolocus loss. CONCLUSIONS: We conclude that wheat is tending towards functional diploidy, through a variety of mechanisms causing single homoeoloci to become the predominant source of gene transcripts. This discovery has profound consequences for wheat breeding and our understanding of wheat evolution.

  19. Investigation on Paste Property of Chinese Bread Wheat Varieties

    Institute of Scientific and Technical Information of China (English)

    YAN Jun; ZHANG Yong; HE Zhong-hu

    2002-01-01

    Starch viscosity is closely associated with noodle quality. RVA(rapid viscosity analyzer)was used to investigate the paste property of leading Chinese wheat varieties and 38 Australian wheat lines. Results showed that significant variability for RVA parameters was observed among Chinese wheat varieties, particularly among spring wheat varieties. In general, Australia wheat lines performed better paste characters than that of Chinese winter wheats. Genotype (G), environment (E) and genotype by environment (G × E) interaction affected all paste traits. Correlation analysis indicated that peak viscosity correlated highly and significantly with viscosity, breakdown, setback, final viscosity, peak time, and falling number(r = 0.56-0.93, P < 0.01 ). However breakdown was not significantly associated with most paste properties. Paste characters increased from low to high latitude both in the north and south part of Yellow and Huai Valley.

  20. Effect of Partial Replacement of Wheat Flour with High Quality Cassava Flour on the Chemical Composition, Antioxidant Activity, Sensory Quality, and Microbial Quality of Bread

    OpenAIRE

    Eleazu, Chinedum; Eleazu, Kate; Aniedu, Chinyere; Amajor, John; Ikpeama, Ahamefula; Ebenzer, Ike

    2014-01-01

    In the current study, wheat flour was mixed with high quality cassava flour (HQCF) in several ratios: 90:10, 80:20, 70:30, and 60:40, and used to prepare 10%, 20%, 30%, and 40% National Root Crops Research Institute (NRCRI) cassava bread, respectively. 100% wheat bread was prepared as a control (100% wheat bread). Five bread samples were prepared per group. Antioxidant assays [i.e., 2,2-diphenyl- 1-picrylhydrazyl radical (DPPH) scavenging assay, reducing power assay] revealed that the bread s...

  1. Biochemical analysis of whole wheat (triticum aestivum) flour of different wheat cultivars commonly grown in NWFP

    International Nuclear Information System (INIS)

    Whole wheat (Triticum aestivum) flour of six different NWFP wheat (Triticum aestivum) cultivars named as Ghaznavi-98, Auqab, Fakhr-e-sarhad Saleem-2000, Khyber-87 and Pirsabak-2005 were evaluated for Biochemical, Physical and Sensory characteristics in order to highlight their nutritional significance. The maximum level of Protein content (16.11%) was found in wheat cultivar Pirsabak-2005 where as minimum protein content was found in Auqab (11.73%). Crude fat content of whole-wheat flour was found lower in Khyber-87 (1.74%)and higher in Fakhr-e-sarhad (2.21%), Ghaznavi-98 was found to have maximum crude fiber value (0.74%) while Saleem-2000 was found to have minimum value (0.40%). Maximum ash content was found for Fakhr-e-sarhad (2.12%) and minimum was found for Saleem-2000 (1.05%). Wheat cultivars Ghaznavi-98 was found to have maximum moisture content (14%), while Pirsabak-2005 was found to have lower moisture content (13.11%). The wet gluten content was recorded in the range of 8.7 to 5.2% while dry gluten content was found in the ranged of 2.82 to 2.03% and The falling number was recorded in the range of 64 to 214 and significantly higher in saleem-2000 (214). For Sensory Evaluation, it is evidence that maximum overall acceptability were found both for Ghaznavi-98 and Pirsabak-2000 and Minimum for Saleem-2000 (6.4). (author)

  2. Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

    OpenAIRE

    Leandra Zafalon Jaekel; Camila Batista da Silva; Caroline Joy Steel; Yoon Kil Chang

    2012-01-01

    The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour) on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme); however, the specific volume did not differ significantly (p < 0.05) among the breads with different enzyme concentrations. All form...

  3. High molecular weight glutenin subunits of wheat: qualitative and quantitative variation in relation to bread-making quality.

    OpenAIRE

    Kolster, P.

    1992-01-01

    In view of the poor bread-making quality of the wheat grown in The Netherlands, only a small part of production is used for baking of bread. Therefore quality improvement is a major aim of plant breeding. Unfortunately, breeding for breadmaking quality is hampered by its complexity. The suitability of wheat flour for the manufacture of bread depends on the composition of a large number of kernel components, such as lipids, starch and proteins, and this kernel composition in turn depends on ag...

  4. Co-digestion of wheat and rye bread suspensions with source-sorted municipal biowaste

    Energy Technology Data Exchange (ETDEWEB)

    Li, Chaoran, E-mail: Chaoran.Li3@kit.edu [Karlsruhe Institute of Technology (KIT), Institute of Biology for Engineers and Biotechnology of Wastewater, Am Fasanengarten, D-76128 Karlsruhe (Germany); Mörtelmaier, Christoph, E-mail: Christoph.Moertelmaier@kit.edu [Karlsruhe Institute of Technology (KIT), Institute of Biology for Engineers and Biotechnology of Wastewater, Am Fasanengarten, D-76128 Karlsruhe (Germany); Winter, Josef, E-mail: Josef.Winter@kit.edu [Karlsruhe Institute of Technology (KIT), Institute of Biology for Engineers and Biotechnology of Wastewater, Am Fasanengarten, D-76128 Karlsruhe (Germany); Gallert, Claudia, E-mail: Claudia.Gallert@HS-Emden-Leer.de [Karlsruhe Institute of Technology (KIT), Institute of Biology for Engineers and Biotechnology of Wastewater, Am Fasanengarten, D-76128 Karlsruhe (Germany); University of Applied Science, Hochschule Emden-Leer, Faculty of Technology, Division Microbiology – Biotechnology, Constantiaplatz 4, D-26723 Emden (Germany)

    2015-06-15

    Graphical abstract: Volatile fatty acid spectra of acidified WBS, RBS or FBS differ, but methanogenesis is similar. Display Omitted - Highlights: • Biogas improvement by co-digestion of wheat and rye bread. • Increased population density at high organic loading rates. • Less Pelotomaculum but increased numbers of Syntrophobacter and Smithella found in rye bread reactor. • Replacement of Methanosarcinales by acetate-oxidizers in rye bread co-digestion. • Increasing proportion of Methanomicrobiales in biowaste + rye bread reactor. - Abstract: Acidification of wheat bread (WBS), rye bread (RBS) and fresh biowaste suspensions (FBS), leading to lactate+acetate, lactate+acetate+n-buyrate, and acetate+propionate+n-butyrate, respectively, and biogas production as well as population dynamics were investigated. Co-fermentation of FBS (14 kg m{sup −3} d{sup −1} organic loading rate (OLR)) with WBS or RBS was stable up to an OLR of 22 kg m{sup −3} d{sup −1} and resulted in up to 3 times as much biogas. During co-fermentation at more than 20 kg m{sup −3} d{sup −1} OLR the total population increased more than 2-fold, but the originally low share of propionate-oxidizing bacteria significantly decreased. The proportion of methanogens also decreased. Whereas the proportion of Methanosarcinales to Methanomicrobiales in biowaste and biowaste+WBS remained constant, Methanosarcinales and in particular Methanosaeta spec. in the biowaste+RBS assay almost completely disappeared. Methanomicrobiales increased instead, indicating propionate oxidation via acetate cleavage to CO{sub 2} and hydrogen.

  5. Properties and nutritional value of wheat bread enriched by hemp products

    Directory of Open Access Journals (Sweden)

    Ivan Švec

    2015-08-01

    Full Text Available Hemp (Cannabis sativa is annual plant that is native to China and remained as important material for food, industrial  and medical purposes. As source of cannabinoids belongs to controversial, but due to its excellent nutritional profile, non-gluten protein, fat and fibre it has potential in bakery products. Addition of 5% - 20% of hemp press cake fine flour and fine wholemeal significantly increased dietary fibre content, but their influence on volume of laboratory baked bread was different. Reflecting actual dosage, both types of hemp press cake flour diminished bun sizes about 6% - 33%; volumes of bread containing hulled wholemeal were comparable to standard (mean 310 mL/100 g vs. 333 ml/100 g, respectively. Only dehulled wholemeal hemp form increased the bread specific volume (6% - 30%, especially as 10% fortification (434 mL/100 g. Six Canadian hemp products were added as 10% and 20% on wheat flour base, comprising fine hemp flour and coarse hemp powder, dehulled whole seeds, hulled hemp seeds with sea salt as well as 50% and 43% hemp protein concentrates (KP1-KP6, respectively. The higher level of KP1, KP2, KP5 and KP6, the lower bread specific volumes were determined (decrease about 9% - 48%. Soft increase in buns size caused by 10% and 20% KP3 (323 and 319 ml/100 g vs. 296 mL/100 g was insignificant. The effect of KP4 was reversely verifiable, magnifying the parameter about 25% and 17%, respectively. In terms of protein content in bread, a level 11.75% in wheat bread has risen to approx. 14.5% and 18.0% when 10% and 20% of KP3 and KP5, respectively, was included into bread recipe. All six Canadian hemp products increased dietary fibre content in bread, mainly owing to KP4 and both protein concentrates (up to 4 and 3 times, respectively. Incorporation of hemp flour up to the level of 10% positively affected bread sensorial properties.

  6. Bread making properties of wheat flour supplemented with thermally processed hypoallergenic lupine flour

    Energy Technology Data Exchange (ETDEWEB)

    Guillamon, E.; Cuadrado, C.; Pedrosa, M. M.; Varela, A.; Cabellos, B.

    2010-07-01

    In recent years there has been increased interest in using lupine for human nutrition due to its nutritional properties and health benefits. Moreover, lupine is used as an ingredient in bread making because of its functional and technological properties. However, a higher number of allergic reactions to this legume have recently been reported as a consequence of a more widespread consumption of lupine-based foods. In a previous study, several thermal treatments were applied to lupine seeds and flours resulting in reduced allergenicity. In order to study how this thermal processing (autoclaving and boiling) affects the bread making properties, raw and thermally processed lupine flours were used to replace 10% of wheat flour. The effect of supplementing wheat flour with lupine flour on physical dough properties, bread structure and sensory characteristics were analysed. The results indicated that thermally-treated lupine flours, had similar bread making and sensorial properties as untreated lupine flour. These thermal treatments could increase the potential use of lupine flour as a food ingredient while reducing the risk to provoke allergic reactions. (Author) 36 refs.

  7. Genetics of flowering time in bread wheat Triticum aestivum: complementary interaction between vernalization-insensitive and photoperiod-insensitive mutations imparts very early flowering habit to spring wheat

    Indian Academy of Sciences (India)

    Sushil Kumar; Vishakha Sharma; Swati Chaudhary; Anshika Tyagi; Poonam Mishra; Anupama Priyadarshini; Anupam Singh

    2011-04-01

    Time to flowering in the winter growth habit bread wheat is dependent on vernalization (exposure to cold conditions) and exposure to long days (photoperiod). Dominant Vrn-1 (Vrn-A1, Vrn-B1 and Vrn-D1) alleles are associated with vernalization-independent spring growth habit. The semidominant Ppd-D1a mutation confers photoperiod-insensitivity or rapid flowering in wheat under short day and long day conditions. The objective of this study was to reveal the nature of interaction between Vrn-1 and Ppd-D1a mutations (active alleles of the respective genes vrn-1 and Ppd-D1b). Twelve Indian spring wheat cultivars and the spring wheat landrace Chinese Spring were characterized for their flowering times by seeding them every month for five years under natural field conditions in New Delhi. Near isogenic Vrn-1 Ppd-D1 and Vrn-1 Ppd-D1a lines constructed in two genetic backgrounds were also phenotyped for flowering time by seeding in two different seasons. The wheat lines of Vrn-A1a Vrn-B1 Vrn-D1 Ppd-D1a, Vrn-A1a Vrn-B1 Ppd-D1a and Vrn-A1a Vrn-D1 Ppd-D1a (or Vrn-1 Ppd-D1a) genotypes flowered several weeks earlier than that of Vrn-A1a Vrn-B1 Vrn-D1 Ppd-D1b, Vrn-A1b Ppd-D1b and Vrn-D1 Ppd-D1b (or Vrn-1 Ppd-D1b) genotypes. The flowering time phenotypes of the isogenic vernalization-insensitive lines confirmed that Ppd-D1a hastened flowering by several weeks. It was concluded that complementary interaction between Vrn-1 and Ppd-D1a active alleles imparted super/very-early flowering habit to spring wheats. The early and late flowering wheat varieties showed differences in flowering time between short day and long day conditions. The flowering time in Vrn-1 Ppd-D1a genotypes was hastened by higher temperatures under long day conditions. The ambient air temperature and photoperiod parameters for flowering in spring wheat were estimated at 25°C and 12 h, respectively.

  8. A kaizen approach to food safety quality management in the value chain from wheat to bread

    CERN Document Server

    Hill, Victoria

    2014-01-01

    This book provides a Management Science approach to quality management in food production. Aspects of food quality, product conformance and reliability/food safety are examined, starting with wheat and ending with its value chain transformation into bread. Protein qualities that influence glycemic index levels in bread are used to compare the value chains of France and the US. With Kaizen models the book shows how changes in these characteristics are the result of management decisions made by the wheat growers in response to government policy and industry strategy. Lastly, it provides step-by-step instructions on how to apply kaizen methodology and Deming's work on quality improvement to make the HACCPs (Hazard Analysis and Critical Control Points) in food safety systems more robust.

  9. Wheat Prices, Bread Consumption and Health in Scotland

    OpenAIRE

    Revoredo-Giha, Cesar; Leat, Philip M.K.; Toma, Luiza; Lamprinopoulou-Kranis, Chrysa; Kupiec-Teahan, Beata; Cacciolatti, Luca

    2009-01-01

    The relative recent rise in food prices has increased concern about the choice of a healthy food basket, especially in the context of the formulation of a National Food Policy for Scotland. This concern has revived interest in food price and expenditure demand systems as they provide information about consumers’ food decisions. The paper focuses on the consumption of brown and white bread, as they are the most typical forms of cereals use in the UK. Moreover, nutritionists recommend the consu...

  10. Production of wheat bread without preservatives using sourdough starters

    OpenAIRE

    Denkova, Rositsa; Ilieva, Svetla; Denkova, Zapryana; Georgieva, Ljubka; Yordanova, Mariya; Nikolova, Dilyana; Evstatieva, Yana

    2014-01-01

    In order for the beneficial effects of sourdough application in breadmaking to take place a proper selection of lactic acid bacteria species and strains, an appropriate technology and effective control of the purity and activity of the selected cultures. Four symbiotic starters for sourdough for the production of bread were developed and probated in a production laboratory using the selected strains Lactobacillus brevis LBRZ7, L. buchneri LBRZ6, L. plantarum X2, L. paracasei RN5, L. sanfranci...

  11. Use of Avocado (Persea americana M.) Paste in Wheat Bread

    OpenAIRE

    Simona Man; Adriana Păucean; Ioana Daniela Călian Ianoş; Sevastiţa Muste

    2015-01-01

    Bread is the staple food for most people around the world, it being consumed since ancient times. Because of it’s major importance in the diet, over the last years, the trend of enrich the nutritional quality was developed, by replacing the chemical fortification of foods with an intake of bioactive compounds from fruits, vegetables and cereals. The avocado is useful in human nutrition as a source of various nutrients and especially as source of energy and monounsaturated fatty acids. This pa...

  12. Yellow berry, protein and agronomic characteristics in bread wheat under different conditions of nitrogen and irrigation in northwest mexico

    International Nuclear Information System (INIS)

    The aim of this research was to determine the effect of the amount of nitrogen fertilizer and number of irrigations on the YB disorder of wheat cultivar Tarachi, as well as its relationship with protein content, and the agronomic characteristics. The experiment was conducted in northwestern Mexico, during the fall-winter season, 2009-2010. Three levels of nitrogen (75, 150 or 250 kg ha-1) and three levels of irrigation (3, 4 or 5 irrigations) were studied. Increasing the nitrogen rate decreased the YB content, the thousand kernel weight and hectoliter weight; and increased the protein content and the number of grains per spike. The number of irrigations did not affect the number of grains per spike. However, increasing the number of irrigations increased the YB content, the thousand kernel weight and hectoliter weight; on the other hand, the protein content decreased. A negative correlation between protein content and percentage of YB was presented. It was concluded that the presence of the disorder YB in bread wheat, Tarachi, is due to a low nitrogen rate in the soil and an increase in number of irrigations. (author)

  13. Copper-65-absorption by men fed intrinsically and extrinsically labeled whole wheat bread

    International Nuclear Information System (INIS)

    Six men were fed a diet composed of conventional foods with all bread as whole wheat bread. Intrinsically labeled 65Cu bread (containing 6.5 ppm Cu and 48 atom % 65Cu) was substituted for unlabeled bread for 3 days, and stools were collected for 24 days. Extrinsically labeled bread was then substituted for 3 days and another 24-day stool collection made. 65Cu excretion was measured by mass spectrometry. Mean Cu intake was 1.10 mg of Cu/day. Average Cu balance was /minus/0.06 /+-/ 0.08 mg/day. Average absorption of the intrinsic copper was 72.2 /+-/ 9.3% and of extrinsic Cu 64.2 /+-/ 5.8%. The ratio of extrinsic to intrinsic absorption was 0.906 /+-/ 0.164. Absorption of intrinsic and extrinsic tracers did not differ significantly (p > 0.05) by a paired t-test, and the ratio (E/I) was not significantly different from 1. Use of extrinsic Cu tracers to assess Cu absorption is supported by these results

  14. Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products

    OpenAIRE

    Kampuse Solvita; Ozola Liene; Straumite Evita; Galoburda Ruta

    2015-01-01

    Pumpkin processing into puree, juice, candied fruit and pumpkin seed oil results in large amount of by-products. Pumpkins are rich in carotenes, vitamins, minerals, pectin and dietary fibre. The aim of the current study was to evaluate effect of pumpkin pomace and pumpkin residue powder on wheat bread quality. The total content of carotenes was analyzed by spectrophotometric method. The initial increase of pumpkin residue addition indicated increase in loaf volume, which started to decrease a...

  15. Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

    OpenAIRE

    Vira Drobot; Anastasiya Semenova; Jelyzaveta Smirnova; Larisa Mykhonik

    2014-01-01

    The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph. Investigation of structural an...

  16. Analysis of the bread wheat genome using whole-genome shotgun sequencing

    OpenAIRE

    Brenchley R.; Brenchley, Rachel; Spannagl M.; Spannagl, Manuel; Pfeifer M; Pfeifer, Matthias; Barker, Gary L. A.; Barker G.L.A.; D'Amore R.; D'Amore, Rosalinda; Allen A.M.; Allen, Alexandra M.; McKenzie, Neil; McKenzie N.; Kramer, Melissa

    2012-01-01

    Summary Bread wheat (Triticum aestivum) is a globally important crop, accounting for 20% of the calories consumed by mankind. We sequenced its large and challenging 17 Gb hexaploid genome using 454 pyrosequencing and compared this with the sequences of diploid ancestral and progenitor genomes. Between 94,000-96,000 genes were identified, and two-thirds were assigned to the A, B and D genomes. High-resolution synteny maps identified many small disruptions to conserved gene order. We show the h...

  17. Branching Shoots and Spikes from Lateral Meristems in Bread Wheat

    OpenAIRE

    Wang, Ying; Miao, Fang; Yan, Liuling

    2016-01-01

    Wheat grain yield consists of three components: spikes per plant, grains per spike (i.e. head or ear), and grain weight; and the grains per spike can be dissected into two subcomponents: spikelets per spike and grains per spikelet. An increase in any of these components will directly contribute to grain yield. Wheat morphology biology tells that a wheat plant has no lateral meristem that forms any branching shoot or spike. In this study, we report two novel shoot and spike traits that were pr...

  18. TaER Expression Is Associated with Transpiration Efficiency Traits and Yield in Bread Wheat.

    Directory of Open Access Journals (Sweden)

    Jiacheng Zheng

    Full Text Available ERECTA encodes a receptor-like kinase and is proposed as a candidate for determining transpiration efficiency of plants. Two genes homologous to ERECTA in Arabidopsis were identified on chromosomes 6 (TaER2 and 7 (TaER1 of bread wheat (Triticum aestivum L., with copies of each gene on the A, B and D genomes of wheat. Similar expression patterns were observed for TaER1 and TaER2 with relatively higher expression of TaER1 in flag leaves of wheat at heading (Z55 and grain-filling (Z73 stages. Significant variations were found in the expression levels of both TaER1 and TaER2 in the flag leaves at both growth stages among 48 diverse bread wheat varieties. Based on the expression of TaER1 and TaER2, the 48 wheat varieties could be classified into three groups having high (5 varieties, medium (27 varieties and low (16 varieties levels of TaER expression. Significant differences were also observed between the three groups varying for TaER expression for several transpiration efficiency (TE- related traits, including stomatal density (SD, transpiration rate, photosynthetic rate (A, instant water use efficiency (WUEi and carbon isotope discrimination (CID, and yield traits of biomass production plant-1 (BYPP and grain yield plant-1 (GYPP. Correlation analysis revealed that the expression of TaER1 and TaER2 at the two growth stages was significantly and negatively associated with SD (P<0.01, transpiration rate (P<0.05 and CID (P<0.01, while significantly and positively correlated with flag leaf area (FLA, P<0.01, A (P<0.05, WUEi (P<0.05, BYPP (P<0.01 and GYPP (P<0.01, with stronger correlations for TaER1 than TaER2 and at grain-filling stage than at heading stage. These combined results suggested that TaER involved in development of transpiration efficiency -related traits and yield in bread wheat, implying a function for TaER in regulating leaf development of bread wheat and contributing to expression of these traits. Moreover, the results indicate that

  19. Green Manure Addition to Soil Increases Grain Zinc Concentration in Bread Wheat

    OpenAIRE

    Aghili, Forough; Gamper, Hannes A.; Eikenberg, Jost; Khoshgoftarmanesh, Amir H.; Afyuni, Majid; Schulin, Rainer; Jansa, Jan; Frossard, Emmanuel

    2014-01-01

    Zinc (Zn) deficiency is a major problem for many people living on wheat-based diets. Here, we explored whether addition of green manure of red clover and sunflower to a calcareous soil or inoculating a non-indigenous arbuscular mycorrhizal fungal (AMF) strain may increase grain Zn concentration in bread wheat. For this purpose we performed a multifactorial pot experiment, in which the effects of two green manures (red clover, sunflower), ZnSO4 application, soil γ-irradiation (elimination of n...

  20. Mutational rectification for resistance to diseases in rice and bread wheat

    International Nuclear Information System (INIS)

    The mutation breeding programme with a view to rectify the defects of severe susceptibility to important diseases of a few varieties of rice and bread wheat was undertaken using different mutagenic treatments with radiation (X-rays and gamma rays), chemical mutagens (EMS, NMU, NEU) and combination of radiation and chemical mutagens (gamma rays + EMS). In rice two mutant strains have shown moderate resistance to helminthosporiose, one strain to both helminthosporiose and blast and five strains resistant to bacterial leaf blight under artificial epiphytotic conditions. In bread wheat, out of large M2 population, derived from different mutagenic treatments, the frequencies of appearance of mutants resistant to rust diseases were observed to be 0.03 percent in H.D. 1944 from 0.2 percent EMS treatment, 0.06 percent in H.D. 1999 from 0.01 percent NEU treatment and 0.07 percent in Kalyan Sona from combined treatment with 20 krad gamma rays and 0.4 percent EMS. The mutants bred true for resistance upto M6 generations. A few of the mutants, resistant to different diseases in rjce and bread wheat, proved to be very promising in yield. An early (earlier to Kalyan Sona by 25 days) mutant, derived from Kalyan Sona, topped in yield out of 49 varieties tested in 1974l75 in Delhi and Pusa. The Kalyan Sona early tested in 1974-75 in Delhi and Pusa. The Kalyan Sona early mutant is having resistance to yellow and brown rusts. (author)

  1. Ancient hybridizations among the ancestral genomes of bread wheat

    Czech Academy of Sciences Publication Activity Database

    Marcussen, T.; Sandve, S. R.; Heier, L.; Spannagl, M.; Pfeifer, M.; Rogers, J.; Doležel, Jaroslav; Pozniak, C.; Eversole, K.; Feuillet, C.; Gill, B.; Friebe, B.; Lukaszewski, A.J.; Sourdille, P.; Endo, T. R.; Kubaláková, Marie; Čihalíková, Jarmila; Dubská, Zdeňka; Vrána, Jan; Šperková, Romana; Šimková, Hana; Febrer, M.; Clissold, L.; Jakobsen, K. S.; Wulff, B.H.; Steuernagel, B.; Mayer, K. F. X.; Olsen, O.A.

    2014-01-01

    Roč. 345, č. 6194 (2014). ISSN 0036-8075 Institutional support: RVO:61389030 Keywords : POLYPLOID WHEAT * HYBRID SPECIATION * AEGILOPS-TAUSCHII Subject RIV: EB - Genetics ; Molecular Biology Impact factor: 33.611, year: 2014

  2. WHEAT CULTIVARS: RESPONSE TO IRRIGATION AND SOWING DATES

    Directory of Open Access Journals (Sweden)

    Klar A.E.

    1996-01-01

    Full Text Available This study was carried out in an Alfisol-Oxisol transition sandy-clay texture, using six wheat cultivars (Triticum aestivum, L.: two tall and tolerant to soil aluminium toxicity (BH-1146, and IAC-18, and four semi-dwarf cultivars - Anahuac, IAC-162, IAC-24, and IAC-60 - of which only the first two are sensitive to soil aluminium toxicity. Two minimum soil water potentials (ys levels were used: 1. watered, when Ys reached about -0.05 MPa; 2. dry, when the water potential reached around -1.5 MPa. Two sowing dates, 05/22/92 and 06/11/92, were used. The results showed that Anahuac and IAC-60 are the most indicated cultivars for the studied region; when irrigated all cultivars presented similar yield level under no irrigation conditions; the irrigation was not sufficient to avoid yield differences between the two growing seasons; differences in rainfall were important for the crop in the dry treatment for both seasons.

  3. Evaluation on Chinese Bread Wheat Landraces for Low pH and Aluminum Tolerance Using Hydroponic Screening

    Institute of Scientific and Technical Information of China (English)

    DAI Shou-fen; YAN Ze-hong; LIU Deng-cai; ZHANG Lian-quan; WEI Yu-ming; ZHENG You-liang

    2009-01-01

    Aluminum (A1) toxicity often takes place in acidic soils with a pH of 5.5 or lower. Breeding and cultivation of A1 tolerance wheat can partially protect wheat escaping from AI toxicity. The scarcity of the tolerant sources impedes the wheat breeding.In order to find new AI tolerance sources, we screened 173 bread wheat landraces from Tibet of China using hydroponic screening. It was indicated that: (1) There were diversities on the root regenerate length (RRL). The RRL of a large of landraces were longer than 7.00 cm in pH 7 (58.38%) and pH 4.5 (66.47%), but shorter than 5.00 cm in pH 4.5 +50 μM Al3+(80.93%). The low pH showed either promotion or restraining effects depend on landraces, but AI toxicity under low pH only showed restraining effects on the root elongation. (2) There were also diversities on root tolerance index of low pH (RTI 1) or root aluminum tolerance index (RTI2) among cultivars. The RTI1 varied from a narrow range but with relatively high value (0.8722-1.2953) in comparison with that of RTI2 (0.3829-1.0058), and the RTI1 of approximately 60% landraces was higher than 1.0000, the RTI2 of only 19.07% landraces was higher than 0.7000, suggesting that A1 toxicity acted as an important factor for the reduction of the root elongation under acidic soils. (3) The RTI 1 of many wheats was higher than 1.0000, and As2256 and As2295 were the most tolerant for low pH, with RTI1 1.2953 and 1.2925, respectively. (4) Based on RTI2, seven wheats showed similar or higher tolerance to AI toxicity than Chinese Spring (CS), a known tolerance wheat. Much better tolerance existed in landraces of As1543 and As1242, which can be used as the new parents for AI tolerant breeding.

  4. A three-tier phenotyping approach for hunting QTLs related to heat tolerance in bread wheat

    DEFF Research Database (Denmark)

    Sharma, Dew Kumari; Rosenqvist, Eva; Ottosen, Carl-Otto;

    functionality, therefore, its physiological relevance in terms of overall plant performance was validated under moderate heat stress (36°C for a week) mimicking natural heat waves. Interestingly, the wheat cultivars previously selected for high Fv/Fm also showed higher net photosynthesis,chlorophyll content......, stomatal conductance and transpiration rate, suggesting that the tolerant cultivars had better evaporative cooling and stay green characteristics under heat stress. Further, cultivar Fv/Fm and dry matter content also showed a significant positive correlation. Tier 3: Linking phenotypic differences to QTLs...

  5. Effect of Drought Stress on Some Physiological Traits of Durum (Triticum durum Desf. and Bread (Triticum aestivum L. Wheat Genotypes

    Directory of Open Access Journals (Sweden)

    Tofig Allahverdiyev

    2015-04-01

    Full Text Available Drought is a wide-spread problem seriously influencing wheat production and quality worldwide. We aimed to study adaptive changes in physiological parameters of 6 durum and 7 bread wheat genotypes under drought stress. Water stress caused reduction of leaf gas exchange parameters-photosynthesis rate, stomatal conductance, intercellular CO2 concentration, transpiration rate as well leaf area, dry mass, relative water content, and chlorophyll content. Photosynthesis rate, chlorophyll content were higher in flag leaf of bread wheat genotypes. Photosynthesis rate positively correlated with leaf area, dry mass and relative water content.

  6. Exploiting resource use efficiency and resilience in ancient wheat species

    OpenAIRE

    Parmar, Anisha

    2014-01-01

    Modern bread wheat (Triticum aestivum) initially derived from wild progenitors which underwent hybridisation and domestication events. It is hypothesised that modern plant breeding has reduced the genetic variation among modern cultivars (Sparkes, 2010). Ancient wheat species form a conduit between wild ancient wheat and cultivated Triticum species, and may harbour the genetic variation required to supplement the modern bread wheat gene pool. The current work investigated a range of morpholog...

  7. Heavy Metal Contents of Soils, Durum and Bread Wheats in Harran Plain, Southeast Turkey

    Science.gov (United States)

    Büyükkılıç Yanardaǧ, Asuman

    2013-04-01

    Soils are vital for regulating the biological effects and mobility of metals in nature. Iron and zinc are some of the essential nutrients for plants and animals, while other metals are potentially toxic such as lead and cadmium. Toxic heavy metals (HMs) can be taken up easily by organisms. HMs inputs to soil via the application of metal-contained fertilizers often exceed outputs in crops and drainage waters, thus toxic HMs content in many agricultural soils tends to be gradually increasing. Thus adverse human health effects due to soil-plant and plant-human transfer of HMs have been enhanced. HMs may cause harmful effects on human health due to the ingestion of food grain grown in soils. The objectives of this study were (1) to understand the chemistry of metals in soils for managing their agricultural and ecological impacts, (2) to identify metal uptakes of different genotypes of wheat. Concentrations of HMs (Cd, Zn, Ni, Mn, Cu, Mo, Pb) in wheat were investigated in different agricultural areas in Southeast, Turkey. The results showed that concentrations of HMs were in following order: Mn>Ni>Zn>Cu>Pb>Mo>Cd in surface and next to surface soil and Mn>Zn>Cu>Pb> Ni>Mo>Cd in wheat, respectively. HMs concentrations of several soil samples exceeded the permissible limits of Europe standard except for Ni and Mn. In addition, concentration of Cd, Zn, Cu, and Pb were higher in bread wheat than in durum wheat; however, concentration of Mn, Ni and Mo were higher in durum wheat than in bread wheat. Unusual amount of heavy metals found in some fertilizers used in the Southeast region of Turkey, it becomes an important subject to determine the amount of metals added to the soil every year. Heavy metals uptake by plants still remains to be an interest for researchers. As the heavy metals contents of plants were below the threshold levels, we conclude that the quality of wheat is high and it should receive attention in national and international markets. Keywords: Heavy Metals

  8. Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses

    Directory of Open Access Journals (Sweden)

    Emilia Nordlund

    2016-03-01

    Full Text Available Disintegration of rye and wheat breads during in vitro gastric digestion and its relation to the postprandial glucose and insulin responses of the breads was studied. Breads with distinct composition and texture characteristics were prepared with refined or wholegrain wheat and rye flour by using either straight dough or sourdough process. After chewing and gastric digestion in vitro, 100% wholemeal and refined rye breads prepared by sourdough method were disintegrated to a much lower extent than the wheat breads, having more bread digesta particles with size over 2 or 3 mm. Microstructure of the digesta particles of rye sourdough bread revealed more aggregated and less degraded starch granules when compared to refined wheat bread. The postprandial insulin responses, but not those of glucose, to the 100% rye breads made with sourdough method were lower than the responses to the refined wheat bread. Addition of gluten or bran in rye sourdough bread increased insulin response. PCA (Principal Component Analysis analysis confirmed that the insulin response had a negative correlation with the number of larger particles after in vitro digestion as well as amount of soluble fiber and sourdough process. Since the high relative proportion of large sized particles after chewing and in vitro gastric digestion was associated with low postprandial insulin responses, the analysis of structural disintegration in vitro is proposed as a complementary tool in predicting postprandial physiology.

  9. Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.

    Science.gov (United States)

    Bae, Woosung; Lee, Sung Ho; Yoo, Sang-Ho; Lee, Suyong

    2014-08-01

    A maltotetraose-producing enzyme (G4-amylase) was utilized to improve the baking performance of whole-grain wheat flour. Whole-grain bread dough prepared with G4-amylase showed reduced water absorption and increased development time, while the dough stability was not affected. Also, the G4-amylase-treated samples exhibited lower Mixolab torque values than the control upon heating and cooling. Rheological measurements showed the decreased ratio of Rmax /E and increased tan δ, clearly demonstrating that the viscous characteristics of whole-grain bread dough became dominant with increasing levels of G4-amylase. The use of G4-amylase produced whole-grain wheat breads with a variety of maltooligosaccharides, primarily maltotetraose that positively contributed to the bread volume (1.2-fold higher than the control). Moreover, G4-amylase delayed the crumb firming of whole-grain wheat bread during a 7-d storage period, showing that it can function as an antiretrogradation agent to enhance the quality attributes of whole-grain wheat bread. PMID:25040090

  10. Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

    Directory of Open Access Journals (Sweden)

    Vira Drobot

    2014-04-01

    Full Text Available The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph. Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 % than dough made from buckwheat flour, and a higher valorimetric value (by 20 %. Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests. The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %, specific volume (by 12 % and porosity (by 11 % than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

  11. AMMI AND GGE BIPLOT ANALYSIS OF BREAD WHEAT GENOTYPES IN THE NORTHERN PART OF ETHIOPIA

    Directory of Open Access Journals (Sweden)

    Hintsa G. Hagos

    2013-04-01

    Full Text Available The genotype environment interaction manipulates the selection criteria in a multipurpose crop like wheat. Ten bread wheat genotypes were evaluated at five wheat growing locations of Tigray region in the year 2011. Yield data was analyzed using the additive main effect and multiplication interaction model (AMMI and GGE biplot. The AMMI analysis of variance for grain yield detected significant effects for genotype, location and genotype by location interaction. Location effect was responsible for the greatest part of the variation, followed by genotype and genotype by location interaction effects. Based on AMMI stability value, G4, G10, G8 and G9 were the most stable genotypes, while G1, G2, and G3 were the most responsive genotypes. The GGE biplot also showed G1, G2, G3, and G4 have long vectors and located far away from the biplot origin and hence are considered to have larger contribution to GEI (specifically adapted genotypes. G10 however is widely adapted genotype. The ‘which won where’ feature of the GGE biplot identified G4 as the winning genotype at Samre, Hagereselam, and Atsbi, while G1 winning at Quiha and Wukro. The GGE biplot also identified two bread wheat mega-environments. This indicates that analysis of multi-location trail data using GGE and AMMI model is important for determining visual comparisons, adaptability/stability focusing on overall performance to identify superior genotypes.

  12. AMMI AND GGE BIPLOT ANALYSIS OF BREAD WHEAT GENOTYPES IN THE NORTHERN PART OF ETHIOPIA

    Directory of Open Access Journals (Sweden)

    Fetien Abay

    2013-04-01

    Full Text Available The genotype environment interaction manipulates the selection criteria in a multipurpose crop like wheat. Ten bread wheat genotypes were evaluated at five wheat growing locations of Tigray region in the year 2011. Yield data was analyzed using the additive main effect and multiplication interaction model (AMMI and GGE biplot. The AMMI analysis of variance for grain yield detected significant effects for genotype, location and genotype by location interaction. Location effect was responsible for the greatest part of the variation, followed by genotype and genotype by location interaction effects. Based on AMMI stability value, G4, G10, G8 and G9 were the most stable genotypes, while G1, G2, and G3 were the most responsive genotypes. The GGE biplot also showed G1, G2, G3, and G4 have long vectors and located far away from the biplot origin and hence are considered to have larger contribution to GEI (specifically adapted genotypes. G10 however is widely adapted genotype. The ‘which won where’ feature of the GGE biplot identified G4 as the winning genotype at Samre, Hagereselam, and Atsbi, while G1 winning at Quiha and Wukro. The GGE biplot also identified two bread wheat mega-environments. This indicates that analysis of multi-location trail data using GGE and AMMI model is important for determining visual comparisons, adaptability/stability focusing on overall performance to identify superior genotypes. 

  13. Improving nutrient uptake in wheat through cultivar specific interaction with Azospirillum

    OpenAIRE

    Hoagland, Dr. Lori; Murphy, Dr. Kevin; Carpenter-Boggs, Dr. Lynne; Jones, Dr. Steve

    2008-01-01

    Obtaining sufficient plant available nitrogen in organic dryland wheat cropping systems is difficult. This study was conducted to determine whether inoculation with Azospirillum could improve nitrogen uptake and increase crop yield, and whether there are differences among wheat cultivars in the ability to benefit from inoculation of these diazotrophic bacteria. Seed from twenty historic and modern wheat cultivars were either left untreated, or treated with a commercial inoculant of Azospiri...

  14. Identification and characterization of more than 4 million intervarietal SNPs across the group 7 chromosomes of bread wheat

    OpenAIRE

    Lai, Kaitao; Lorenc, Michał T.; Lee, Hong Ching; Berkman, Paul J.; Bayer, Philipp Emanuel; Visendi, Paul; Ruperao, Pradeep; Fitzgerald, Timothy L.; Zander, Manuel; Chan, Chon-Kit Kenneth; Manoli, Sahana; Stiller, Jiri; Batley, Jacqueline; Edwards, David

    2015-01-01

    Despite being a major international crop, our understanding of the wheat genome is relatively poor due to its large size and complexity. To gain a greater understanding of wheat genome diversity, we have identified single nucleotide polymorphisms between 16 Australian bread wheat varieties. Whole-genome shotgun Illumina paired read sequence data were mapped to the draft assemblies of chromosomes 7A, 7B and 7D to identify more than 4 million intervarietal SNPs. SNP density varied between the t...

  15. Genetic and ecophysiological dissection of tolerance to drought and heat stress in bread wheat: from environmental characterization to QTL detection

    OpenAIRE

    Bouffier, Bruno

    2014-01-01

    A stagnation of wheat yield was reported in France and other countries worldwide since the 1990’s, which incriminated mainly drought and heat stress. Improving the European wheat tolerance to them is of first importance. This study aimed to investigate the genetic determinism of the tolerance to such stresses. Three CIMMYT bread wheat populations combining complementary heat and drought adaptive habits were grown in Northern Mexico under irrigated, drought and heat-irrigated treatments from 2...

  16. Sodium exclusion QTL associated with improved seedling growth in bread wheat under salinity stress.

    Science.gov (United States)

    Genc, Y; Oldach, K; Verbyla, A P; Lott, G; Hassan, M; Tester, M; Wallwork, H; McDonald, G K

    2010-09-01

    Worldwide, dryland salinity is a major limitation to crop production. Breeding for salinity tolerance could be an effective way of improving yield and yield stability on saline-sodic soils of dryland agriculture. However, this requires a good understanding of inheritance of this quantitative trait. In the present study, a doubled-haploid bread wheat population (Berkut/Krichauff) was grown in supported hydroponics to identify quantitative trait loci (QTL) associated with salinity tolerance traits commonly reported in the literature (leaf symptoms, tiller number, seedling biomass, chlorophyll content, and shoot Na(+) and K(+) concentrations), understand the relationships amongst these traits, and determine their genetic value for marker-assisted selection. There was considerable segregation within the population for all traits measured. With a genetic map of 527 SSR-, DArT- and gene-based markers, a total of 40 QTL were detected for all seven traits. For the first time in a cereal species, a QTL interval for Na(+) exclusion (wPt-3114-wmc170) was associated with an increase (10%) in seedling biomass. Of the five QTL identified for Na(+) exclusion, two were co-located with seedling biomass (2A and 6A). The 2A QTL appears to coincide with the previously reported Na(+) exclusion locus in durum wheat that hosts one active HKT1;4 (Nax1) and one inactive HKT1;4 gene. Using these sequences as template for primer design enabled mapping of at least three HKT1;4 genes onto chromosome 2AL in bread wheat, suggesting that bread wheat carries more HKT1;4 gene family members than durum wheat. However, the combined effects of all Na(+) exclusion loci only accounted for 18% of the variation in seedling biomass under salinity stress indicating that there were other mechanisms of salinity tolerance operative at the seedling stage in this population. Na(+) and K(+) accumulation appear under separate genetic control. The molecular markers wmc170 (2A) and cfd080 (6A) are expected to

  17. Profitability of Contractual Bread Wheat Seed Production in Mecha District of Amhara Region, Ethiopia

    Directory of Open Access Journals (Sweden)

    Dawit TSEGAYE

    2012-03-01

    Full Text Available The study was undertaken to examine the profitability of contractual bread wheat seed production in Kudmi village of Mecha district in Amhara region, Ethiopia. Primary data were collected from fourteen seed growers using structured questionnaire. The analytical tools employed include descriptive statistics and average net farm income. Results revealed that the average total cost of production per hectare is Br 8,478.82 ($ 493.82; the average gross revenue per hectare is Br 17,783.72 ($ 1,035.74; and hence the average net profit per hectare is Br 9,304.90 ($ 541.93. The findings also showed that an index of 1.10 economic efficiency of certified bread wheat seed production indicating that contractual bread what seed production is a profitable venture in the study area. The study identified non- application or improper application of inputs (fertilizers and seed and not exercising the recommended management practices were the major problems in seed production. It is necessary to provide adequate extension service for farmers to promote better seed management technologies and efficient use of agricultural inputs.

  18. Concentrated Arabinoxylan but Not Concentrated Beta-Glucan in Wheat Bread Has Similar Effects on Postprandial Insulin as Whole-Grain Rye in Porto-arterial Catheterized Pigs

    DEFF Research Database (Denmark)

    Christensen, Kirstine Lykke; Hedemann, Mette Skou; Lærke, Helle Nygaard;

    2013-01-01

    The acute glycemic effects of concentrated dietary fibers (DF) versus whole-grain rye were studied in portoarterial catheterized pigs. Two white wheat breads with wheat arabinoxylan (AX) or oat beta-glucan (BG), two rye breads with intact rye kernels (RK) or milled rye (GR), and a low DF white...

  19. Effect of gamma-irradiation on the natural occurence of Fusarium mycotoxins in wheat, flour and bread

    International Nuclear Information System (INIS)

    A survey was carried out to obtain data on the occurence of Fusarium mycotoxin in wheat and flour samples collected from local markets in Egypt and to study the influence of gamma-irradiation on controlling the occurrence of thesemycotoxins in wheat, flour and bread. Deoxynivalenol (DON) was detected in five samples of wheat at levels ranging from 103 to 287 ug/kg and one sample each of flour and bread concentrations 188 and 170 ug/kg. Zearaleone (ZEN) was detected in ten samples of wheat at levels from 28 to 42 ug/kg and four samples each of flour and bread at concentrations of 95 and 34 ug/kg, respectively. T-2 toxin was detected only in one sample each of wheat, flour and bread at concentrations of 2.9, 2.2, and 2.3 ug/kg, respectively. Gamma-irradiation at dose level of 6 kGy completely eliminated fungal flora in flour and wheat. DON, ZEN and T-2 toxin concentrations are reduced to 85, 20 and 2.0 ug/kg for wheat and to 125, 45, and 1.0 ug/kg for flour after 4 kGy exposure and a sharp drop in Fusarium toxin levels occured at 6 kGy and was eliminated at 8 kGy. Bread prepared from 6 kGy was contaminate4d with Fusarium toxin at levels below 5 ug/kg. It was noticed that gamme-irradiation reduce greatly the natural occurrence of Fusarium mycotoxins in bread

  20. Structural and functional partitioning of bread wheat chromosome 3B

    Czech Academy of Sciences Publication Activity Database

    Choulet, F.; Alberti, A.; Theil, S.; Glover, N.; Barbe, V.; Daron, J.; Pingault, L.; Sourdille, P.; Couloux, A.; Paux, E.; LeRoy, P.; Bellec, A.; Gaspin, Ch.; Šafář, Jan; Doležel, Jaroslav; Rogers, J.; Vandepoele, K.; Mayer, K.; Wincker, P.; Feuillet, C.

    2014-01-01

    Roč. 345, č. 6194 (2014). ISSN 0036-8075 R&D Projects: GA ČR GBP501/12/G090; GA MŠk(CZ) LO1204 Institutional support: RVO:61389030 Keywords : hexaploid wheat * sequencing * meiotic recombination Subject RIV: EB - Genetics ; Molecular Biology Impact factor: 33.611, year: 2014 http://gateway.isiknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=Alerting&SrcApp=Alerting&DestApp=MEDLINE&DestLinkType=FullRecord&UT=25035497

  1. Delivery of Flavonoids and Saponins from Black Bean (Phaseolus vulgaris) Seed Coats Incorporated into Whole Wheat Bread

    OpenAIRE

    Chávez-Santoscoy, Rocio A.; Lazo-Vélez, Marco A.; Sergio O. Serna-Sáldivar; Janet A. Gutiérrez-Uribe

    2016-01-01

    Cereal-based products can be used as vehicles for the delivery of relevant bioactive compounds since they are staple foods for most cultures throughout the world. The health promoting benefits of flavonoids and saponins contained in black bean seed coats have been previously described. In the present work, the effect of adding flavonoids and saponins from black bean seed coat to the typical yeast-leavened whole wheat bread formulation in terms of bread features, organoleptic properties and ph...

  2. PRODUCTION OF A NOVEL ROBERTSONIAN TRANSLOCATION FROM THINOPYRUM BESSARABICUM INTO BREAD WHEAT.

    Science.gov (United States)

    Ghazali, S; Mirzaghaderi, G; Majdi, M

    2015-01-01

    Development of wheat-alien translocation lines will facilitate its practical utilization in wheat improvement. The objective of the present study was to produce compensating wheat--Thinopyrum bessarabicum whole arm Robertsonian translocations (RobTs) involving chromosomes 2B of wheat and 2E(b) of Th. bessarabicum through the mechanism of centric breakage-fusion. F2 population from crosses between DS2E(b)(2B) substitution line and bread wheat 'Roushan' (2n = 6x = 42, AABBDD) as female parent were made. Forty one F2 lines (L1 to L41) were screened for their chromosome composition. Three 2E(b) specific PCR-based Landmark Unique Gene (PLUG) markers were used for screening F2 progeny derived from plants double-monosomic for chromosome 2B and 2E(b). Two Rob Ts (-5%) were observed among F2 plants. Homozygous translocation (T2E(b)S.2BL) with good plant vigor and full fertility were selected from F3 families. The T2E(b)S.2BL stock has longer awn than that of its parents. It is cytogenetically stable, and may be useful in wheat improvement. PMID:26841492

  3. Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls.

    Science.gov (United States)

    Sęczyk, Łukasz; Świeca, Michał; Dziki, Dariusz; Anders, Andrzej; Gawlik-Dziki, Urszula

    2017-01-01

    Antioxidant capacity, nutritional and functional quality of wheat bread supplemented with 1-5% flaxseed hull (FH) were studied. Analyses of the chemically-extractable fraction show that supplementation with 5% of FH increased (compared to control) phenolics content (by 93%), radicals scavenging ability (by 176%) and reducing power (by 220%). Furthermore, phenolic antioxidants were bioaccessible in vitro (samples after simulated digestion). Fortification had no significant influence on rapidly and slowly digestible starch, in vitro starch digestibility and values of expected glycemic index; however, a decrease (up to 8%) of relative proteins digestibility was determined. Enrichment decreased loaf volume and increased crumb hardness. The results from sensory evaluation show that the incorporation of FH had a slightly unfavorable effect on bread sensory properties but ensured satisfactory consumer acceptability. In view of these facts, it is concluded that flaxseed hulls may be a beneficial food additive. PMID:27507444

  4. Effect of bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread.

    Science.gov (United States)

    Abdualrahman, Mohammed A Y; Ali, Ali O; Elkhalifa, Elamin A; Sulieman, Abdelmoneim E

    2012-09-01

    Bambara groundnut (Vigna subterrenea (L) Verdc) is a major source of vegetable protein in sub-Saharan Africa. And the aim of this study was to enhance the nutritional value of wheat bread through the addition of bambara groundnut flour to wheat four. For this, bambara groundnut seeds were soaked in tap water, manually decorticated, sun dried and milled into fine flour. Proximate analysis of flours of de-hulled bambara groundnut and wheat were conducted. Flour of de-hulled bambara groundnut was used for bread supplementation in ratios of 5, 10 and 15%. Rheological properties of the control flour and wheat flour supplemented with 10% of de-hulled bambara groundnut flour were conducted. The total area and dough development time increased. However, water absorption, stability and extensibility respectively decreased, from 71.3; 8.5; 190 in the control flour to 71.0; 5.5; 180 in the 10% supplemented flour. The increases in the resistance to extension and proportional number from 260 to 280 and 1.37 to 1.56, respectively resulted in stiff dough. The most important effect of wheat bread supplementation was the improvement of protein quantity from 13.74 +/- 0.02% for the control bread to 15.49 +/- 0.02, 17.00 +/- 0.05 and 18.98 +/- 0.02% for the 5, 10 and 15% blending ratios, respectively. The in-vitro protein digestibility progressively increased from 84.33 +/- 0.03 in the control bread to 85.42 +/- 0.04, 86.57 +/- 0.04 and 87.64 +/- 0.03 in breads containing 5, 10 and 15% bambara groundnut flour. The sensory attributes of different types of bread showed that, a significant difference was observed in texture, colour and overall acceptability. However, the panelists gave higher score for 10% de-hulled bambara groundnut flour bread than bread made from other blends. The loaf weights, loaf volume and specific volume increased. However, while the loaf weight increased with addition of 15% de-hulled bambara groundnut flour, both of loaf volume and specific volume decreased

  5. Effects of chickpea flour on wheat pasting properties and bread making quality.

    Science.gov (United States)

    Mohammed, I; Ahmed, Abdelrahman R; Senge, B

    2014-09-01

    Pulses (pea, chickpea, lentil, bean) are an important source of food proteins. They contain high amounts of lysine, leucine, aspartic acid, glutamic acid and arginine and provide well balanced essential amino acid profiles when consumed with cereals. The influence of partial substitution of wheat flour with chickpea flour at the levels of 10, 20 and 30 % was carried out to study their pasting properties and bread making quality. Pasting properties were determined using Micro Visco-Amylo-Graph Analyser and Farinograph. The pasting temperature increased with increase chickpea flour concentration and the temperature of pasting ranged between 62 to 66.5 °C. No peak of viscosity curve was found for pure chickpea flour and have higher pasting temperature than pure wheat flour. Chickpea flour addition increased the water absorption and dough development time (p flour in dough affected bread quality in terms of volume, internal structure and texture. The color of crust and crumb got progressively darker as the level of chickpea flour substitution increased. While the substitution of wheat flour with 10 % chickpea flour gave loaves as similar as control. PMID:25190845

  6. Response of Bread Wheat Genotypes to Immature Embryo Culture, Callus Induction and Drought Stress

    Directory of Open Access Journals (Sweden)

    Parvin Elyasi

    2012-07-01

    Full Text Available In order to evaluate the response of twenty genotypes of bread wheat (Triticum aestivum L. to callus induction and in vitro drought stress. The immature embryos of wheat were used in a Completely Randomized Design (CRD with six replications for callus induction and a 20×2 factorial experiment based on CRD design with three replications was carried out for response of genotypes to in vitro drought stress at the Agricultural College of Razi University, Kermanshah, Iran during 2010-2011. Significant differences were observed among the genotypes for Callus Growth Rate (CGR, Relative Fresh Weight Growth (RFWG, Relative Growth Rate (RGR and Percentage of Callus Induction (PCI indicating the presence of genetic variability, different responses of bread wheat genotypes to callus induction and possible selection of callus induction at in vitro level using immature embryos. Mean comparison of the traits measured in callus induction showed that genotypes 1 and 6 had the highest PCI (100%. Analysis of variance for CGR, RFWG and RGR, Relative Water Content (RWC, Percent of Callus Chlorosis (PCC and Proline Content (PC exhibited significant differences among the genotypes for all the characters in the stress condition (15% PEG. Screening drought tolerant genotypes and in vitro indicators of drought tolerance using mean rank, standard deviation of ranks and biplot analysis, discriminated genotypes (6, (19 and (1 as the most drought tolerant.

  7. Quality assessment and consumer acceptability of bread from wheat and fermented banana flour.

    Science.gov (United States)

    Adebayo-Oyetoro, Abiodun Omowonuola; Ogundipe, Oladeinde Olatunde; Adeeko, Kehinde Nojeemdeen

    2016-05-01

    Bread was produced from wheat flour and fermented unripe banana using the straight dough method. Matured unripe banana was peeled, sliced, steam blanched, dried and milled, and sieved to obtain flour. The flour was mixed with water and made into slurry and allowed to stand for 24 h after which it was divided into several portions and blended with wheat flour in different ratios. Proximate and mineral compositions as well as functional, pasting, and sensory characteristics of the samples were determined. The results of proximate analysis showed that crude fiber ranged between 1.95% and 3.19%, carbohydrate was between 49.70% and 52.98% and protein was 6.92% and 10.25%, respectively, while iron was between 27.07 mg/100 g and 29.30 mg/100 g. Swelling capacity of the experimental samples showed a significant difference from that of control. Peak viscosity ranged between 97.00RVU and 153.63RVU for experimental samples compared with 392.35RVU obtained for the control. Most of the sensory properties for the experimental samples were significantly different from the control. This study showed that bread with better quality and acceptability can be produced from wheat-unripe banana blends. PMID:27247766

  8. Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction.

    Science.gov (United States)

    Blandino, Massimo; Sovrani, Valentina; Marinaccio, Federico; Reyneri, Amedeo; Rolle, Luca; Giacosa, Simone; Locatelli, Monica; Bordiga, Matteo; Travaglia, Fabiano; Coïsson, Jean Daniel; Arlorio, Marco

    2013-12-01

    A strategy to maximise the health benefits of wheat-based products enriched with refined flour and selected fractions of kernel, obtained by sequential pearling, has been tested. Five mixtures of refined commercial flour with an increasing replacement of a pearled wheat fraction were used to prepare bread and were compared with a control for the dough rheological properties (Mixolab® parameters), the bioactive compound content, deoxynivalenol (DON) contamination and the physical properties (volume, crust colour, instrumental crunchiness and crumb texture profile analysis parameters). The antioxidant and dietary fibre contents increased linearly as the flour was enriched with the pearled fraction. The dietary fibre, β-glucan, total phenolic, alkylresorcinol content and the antioxidant activity increased significantly at a replacement level of 10%, while the technological properties were not significantly different from those of the control. It has been shown that refined flour could be enriched through the addition of a selected wheat pearled fraction and the bioactive compound content of composite bread could be improved, while few rheological and technological differences could be obtained and the risk for DON contamination could be limited. PMID:23870994

  9. Gluten characteristics imparting bread quality in wheats differing for high molecular weight glutenin subunits at Glu D1 locus.

    Science.gov (United States)

    Mohan, Devinder; Gupta, Raj Kumar

    2015-07-01

    High yielding genotypes differing for high molecular weight glutenin subunits at Glu D1 locus in national wheat programme of India were examined for bread loaf volume, gluten and protein contents, gluten strength, gluten index and protein-gluten ratio. Number of superior bread quality genotypes in four agro-climatically diverse zones of Indian plains was comparable in both categories of wheat i.e., 5 + 10 and 2 + 12. There wasn't any difference in average bread loaf volume and grain protein content either. 5 + 10 wheats showed better gluten strength and their gluten quality was also superior in the zones where protein content was high. 2 + 10 wheats exerted more gluten due to better protein-gluten ratio. Good bread making in 5 + 10 was derived by better gluten strength and also gluten quality in certain regions but bread quality in 2 + 12 wheats was channelized through higher gluten content as they were more efficient in extracting gluten from per unit protein. Difference in route to bread quality was apparent as gluten content and gluten strength were the key gluten attributes in 5 + 10 whereas protein content and gluten index were prominent in 2 + 12 types. Unlike 2 + 12, there was a ceiling in gluten harvest of 5 + 10 wheats as higher protein failed to deliver more gluten after some limit. PMID:26261410

  10. Effects of Low Temperature on Freezing Injury of Various Winter Wheat Cultivars at Different Sowing Time

    Institute of Scientific and Technical Information of China (English)

    2012-01-01

    Freezing injury is one of the major disasters for the production of winter wheat in the North China Plain, which leads to a significant decrease of wheat yield. This study was conducted to investigate the impact of subfreezing temperature on freezing injury of various winter wheat cultivars at different sowing time. Three wheat cultivars, including Zhengmai 9023, Wanmai 48 and Wanmai 50, were sowed on 25 September and 5 October, respectively. Plant anatomy was applied to investi- gate the impact of subfreezing temperature on cells of three wheat cultivars, results showed that severe plasmolysis occurred in wheat sowed earlier suddenly encoun- tered subfreezing temperature without cold acclimation, compared with wheat sowed at proper sowing time. The degree of plasmolysis of different cultivars and tissues of wheat had significant differences and showed positive correlation with subfreezing temperature. Wanmai 50 had the highest cold resistance compared with Zhengmai 9023 and Wanmai 48, and there was no significant difference between Zhengmai 9023 and Wanmai 48. This study concluded that wheat cold resistance may be im- proved by adopting proper cultivars and sowing dates.

  11. EVALUATION OF QUALITY INDICATORS RELATED TO QUALITY BREAD WHEAT PROMISING LINES

    Directory of Open Access Journals (Sweden)

    Watson Munyanyi

    2014-01-01

    Full Text Available The bread waste is one of the important socio-economic's issues country now, the urgent need is feeling to improve the wheat quality. Therefore, using the methods of farming and breeding is necessary to improve the quality of this strategic product. As a result, tests of quality's traits in wheat promising lines in Isfahan climate took place. In this study, the choice 17 advanced lines of compare the performances,s experiments, an experiment was conducted for two consecutive cropping (2011-2012 at cultural experiment and research centre in Isfahan located in Kabutar Abad region. Randomized complete block designs with 3 replications were compared with Spring variety (for control. Traits including: 1000 grain weight, hectolitre weight, protein content, Zeleny sedimentation rate, bread volume, grain moisture content, grain hardness, water absorption, falling number, percentage of dry gluten, gluten index, sedimentation rates were SDS.The results of the combined analysis of variance qualitative characteristics,s for two consecutive cropping showed that treatments with compare together and control variety had significant influence in 1% probability.Correlation coefficients of two years showed that the compound test significant positive correlation within grain hardness index and protein content, wet gluten and dry deposition rates of SDS. Also, significant positive correlation with the percentage of protein content of dry gluten. In view of the high correlation with protein content of dry gluten (quantity. However, grain hardness and relatively high correlation with SDS sedimentation as an important measure of protein quality. Therefore, the test results of dry gluten grains can be tough to choose in order to improve the quality of wheat bread may be used.

  12. Different levels of humoral immunoreactivity to different wheat cultivars gliadin are present in patients with celiac disease and in patients with multiple myeloma

    Directory of Open Access Journals (Sweden)

    Bonaci-Nikolic Branka

    2009-05-01

    Full Text Available Abstract Background Immunity to food antigens (gliadin, cow's milk proteins is in the centre of the attention of modern medicine focused on the prevention of diseases, prevention which is based on the use of appropriate restriction diet. Detection of the enhanced levels of the immune reactions to antigen(s present in food is from this point of view of great importance because there are reports that some of health disturbances, like celiac disease (CD and some premalignant conditions, like monoclonal gammopathy of undetermined significance (MGUS, were vanished after the appropriate restriction diets. It is well known that gliadin is toxic to small bowel mucosa of relatively small population of genetically predisposed individuals, who under this toxic action develop celiac disease (CD. As the quantity of immunogenic gliadin could vary between different wheat species, the first aim of this work was to determine the percentage of immunogenic gliadin in ten bread wheat cultivars and in three commercially grown durum wheat cultivars. The second part of the study was initiated by results of previous publication, reporting that sera of some of multiple myeloma (MM patients showed the presence of elevated levels of anti-gliadin IgA, without the enhanced levels of anti-gliadin IgG antibodies, determined with commercial ELISA test. It was designed to assess is it possible to reveal is there any hidden, especially anti-gliadin IgG immunoreactivity, in serum of mentioned group of patients. For this purpose we tested MM patients sera, as well as celiac disease (CD patients sera for the immunoreaction with the native gliadin isolated from wheat species used for bread and pasta making in corresponding geographic region. Results Gliadin was isolated from wheat flour by two step 60% ehanolic extraction. Its content was determined by commercial R5 Mendez Elisa using PWG gliadin as the standard. Results obtained showed that immunogenic gliadin content varies

  13. Quantitative aspects of the metabolism of lignans in pigs fed fibre-enriched rye and wheat bread

    DEFF Research Database (Denmark)

    Lærke, Helle N; Mortensen, Marianne A; Hedemann, Mette S; Bach Knudsen, Knud E; Penalvo, José L; Adlercreutz, Herman

    2009-01-01

    A diet rich in lignans has been suggested to be protective against a range of chronic diseases. The distribution and metabolic fate of lignans is, however, very poorly understood. We fed high-fibre wheat breads low in lignans (n 8) or high-fibre rye breads (n 9) rich in plant lignans to pigs for 58......, liver, breast and brain at a much higher level with rye than with wheat, but only in the form of enterolactone. The importance and implications of systemic exposure to plant lignans remain to be elucidated....

  14. Genetic Diversity and Linkage Disequilibrium in Chinese Bread Wheat (Triticum aestivum L.) Revealed by SSR Markers

    OpenAIRE

    Hao, Chenyang; Wang, Lanfen; Ge, Hongmei; Dong, Yuchen; Zhang, Xueyong

    2011-01-01

    Two hundred and fifty bread wheat lines, mainly Chinese mini core accessions, were assayed for polymorphism and linkage disequilibrium (LD) based on 512 whole-genome microsatellite loci representing a mean marker density of 5.1 cM. A total of 6,724 alleles ranging from 1 to 49 per locus were identified in all collections. The mean PIC value was 0.650, ranging from 0 to 0.965. Population structure and principal coordinate analysis revealed that landraces and modern varieties were two relativel...

  15. Induced variation for Pelshenke value and caryopsis weight in bread wheat

    International Nuclear Information System (INIS)

    The paper presents the evidence of induced mutations for Pelshenke value and caryopsis weight. M2 population of bread wheat (Triticum aestivum L.) variety Pak 70 derived from different doses of gamma rays (100, 150, 200 Gy) and fast neutrons (300, 450, 600 Rads) were screened. The coefficient of variation for Pelshenke value was considerably higher in Nf 450 Rads and 100 Gy gamma ray treatments in comparison with the untreated control. Gamma ray treatments were more effective than fast neutrons in increasing the caryopsis weight. Selection strategy based on highly heritable traits can result in breeding varieties with high yield and improved baking quality. (author)

  16. Introgression of a leaf rust resistance gene from Aegilops caudata to bread wheat

    Indian Academy of Sciences (India)

    Amandeep Kaur Riar; Satinder Kaur; H. S. Dhaliwal; Kuldeep Singh; Parveen Chhuneja

    2012-08-01

    Rusts are the most important biotic constraints limiting wheat productivity worldwide. Deployment of cultivars with broad spectrum rust resistance is the only environmentally viable option to combat these diseases. Identification and introgression of novel sources of resistance is a continuous process to combat the ever evolving pathogens. The germplasm of nonprogenitor Aegilops species with substantial amount of variability has been exploited to a limited extent. In the present investigation introgression, inheritance and molecular mapping of a leaf rust resistance gene of Ae. caudata (CC) acc. pau3556 in cultivated wheat were undertaken. An F2 population derived from the cross of Triticum aestivum cv.WL711 – Ae. caudata introgression line T291-2 with wheat cultivar PBW343 segregated for a single dominant leaf rust resistance gene at the seedling and adult plant stages. Progeny testing in F3 confirmed the introgression of a single gene for leaf rust resistance. Bulked segregant analysis using polymorphic D-genome-specific SSR markers and the cosegregation of the 5DS anchored markers (Xcfd18, Xcfd78, Xfd81 and Xcfd189) with the rust resistance in the F2 population mapped the leaf rust resistance gene (LrAC) on the short arm of wheat chromosome 5D. Genetic complementation and the linked molecular markers revealed that LrAC is a novel homoeoallele of an orthologue Lr57 already introgressed from the 5M chromosome of Ae. geniculata on 5DS of wheat.

  17. Characterization of Quantitative Loci for Morphological and Anatomical Root Traits on the Short Arm of Chromosome 1 of Rye in Bread Wheat

    OpenAIRE

    Sharma, Sundrish

    2009-01-01

    Bread wheat (Triticum aestivum L.) is the second most cultivated cereal crop after rice. Many present day bread wheats carry a centric rye-wheat translocation 1RS.1BL in place of chromosome 1B. The increased grain yield of translocation lines is positively associated with root biomass. To map loci controlling root characteristics, homoeologous recombinants of 1RS with 1BS were used to generate an integrated genetic map comprised of 20 phenotypic and molecular markers, with an average spacing ...

  18. Evaluation of Local Wheat Cultivars Susceptibility to infection with Black Stem Rust

    International Nuclear Information System (INIS)

    The present study was conducted to assess the susceptibility of seven local wheat cultivars from Palestine to infection with black stem rust caused by Puccinia graminis f. sp. tritici. Two techniques of disease inoculation were applied during bioassays: global inoculation of entire wheat plants with urediospores and localized inoculation with urediospores and localized inoculation with urediospores on wheat leaf-pieces incubated under humid conditions. Susceptibility of tested cultivars was evaluated according to disease scale based on number and size of typical unredial pustules that appeared after inoculation on entire plants or leaf pieces. Results obtained on bioassay of susceptibility and disease rating on entire plants indicated that Anbar, Kamata and Hetiya safra cultivars were the least susceptible to P. g. tritici infection, whereas Debiya beda cultivar was the most susceptible. The other tested cultivars such as Nab-El-Jama, sawda and Senf 870 were moderately susceptible. On leaf-pieces, Anbar and Kamatat were the least susceptible cultivars, whereas Debiya beda and Nab-El-Jamal were the most susceptible cultivars. The other tested cultivars such as Debiya swada, Senf 870 and Hetiya safra were moderately susceptible. Significant reductions were obtained for the size of unredial postules formed on leaf-pieces when inoculated in an unwounded state compared to the wounded indicating the importance of wounds during inoculation. The global results indicated the possibility of using above method of disease inoculating, scaling and rating for evaluation of wheat cultivars susceptibility for the eventual use in breeding program for resistant varieties in Palestine. (author)

  19. Comparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread

    OpenAIRE

    Demir, Mustafa Kürşat; Elgün, Adem

    2011-01-01

    In this study, whole wheat bread (WWB) prepared by whole wheat flour (WWF) which its branny fraction (35 ± 1% w/w whole flour) previously was stabilized with different processes. Branny fractions obtained by milling of two different Bezostaja-1 wheat samples (medium and high strong) at 65 ± 1% wheat flour extraction ratio. These fractions were stabilized using autoclave (AU), microwave (MW), infrared (IR) and ultraviolet-C (UV-C) methods. Then, WWF obtained by remixing of stabilized branny fr...

  20. 小麦中国春 NAM 转录因子 Gpc-1和 Gpc-2灌浆期时空表达模式分析%Spatiotemporal Expression Pattern Analysis of NAM Transcription Factors Gpc-1 and Gpc-2 in Bread Wheat Cultivar Chinese Spring During Grain Filling

    Institute of Scientific and Technical Information of China (English)

    吴丹; 董剑; 要燕杰; 赵万春; 高翔

    2015-01-01

    Objective]The objective of this experiment is to study the roles of no apical meristem (NAM) transcription factors Gpc-1 and Gpc-2 in early senescence and nutrient remobilization to the grain of bread wheat. [Method] Their spatiotemporal expression patterns were investigated during the grain-filling stage in wheat cultivar Chinese Spring. Their temporal expression dynamics were studied in penultimate leaf, flag leaf, peduncle, glume, rachis and the kernel using quantitative real time polymerase chain reaction (qRT-PCR). And the relative expression level was quantified using Pfaffl method with normalization against multiple verified reference genes. Applying mRNA in situ hybridization, the spatial expression pattern was explored in post-anthesis flag leaf, peduncle and the kernel only with digoxin-labeled oligonucleotide probes which were specifically targeting 5′ or 3′ untranslated regions (UTRs) of Gpc-1 and Gpc-2. [Result] Contrary to a previous report, the functional TaNAM-B1 rather than its dysfunctional paralog was found in Chinese Spring, and its nucleotide sequence was identical with the wild-type TtNAM-B1 in T. turgidum var.dicoccoides. All the results showed that Gpc-1 and Gpc-2 were all widely expressed in studied tissues with the exception of the root in which only the transcript of Gpc-1 was detected. The outcomes of mRNA in situ hybridization indicated that all five genes shared cell-type specificities. To be specific, no transcripts were distributed in leaf epidermal cells, pericarp and the seed coat;however, they mainly aggregated in leaf mesophyll cells, aleurone layer, embryo, and the tissues responsible for the mineral element transport (vascular bundle, pigment strand, nucellar projection and the transfer cell) in grain, in which the highest expression level was observed in embryo. In addition, lower expression level was detected in the peduncle and leaf vascular bundle as well. The results of qRT-PCR showed that the temporal expression

  1. Trends of mutation studies in bread wheat (Tricticum aestivum)

    International Nuclear Information System (INIS)

    Studies were undertaken in different wheat varieties to determine (a) the relative efficiency of different ionizing radiations in realising viable mutations; (b) effectiveness of acute VS chronic irradiation; (c) genotypic differences and varietal response to radiation damage and (d) fertility and survival in M1 as a parameter for mutation percentage in M2. The chemicals (ethyl methane sulphonate, nitroso methyl urethan and nitroso guanidine) and radiations (X-rays, gamma-rays, radio-isotopes P32 and S35 and neutrons) were used in different sets of treatments. The relative effect of these treatments on variable genotypes was studied, in relation to seed germination, growth, chromosome structure, pollen fertility an seed set in M1 and in M2 mutation frequency and spectrum. The treatments including higher sterility in M1, gave higher mutation percentage of phenotypic detectable types. In spite of the limited M2 population, the higher mutation frequency and mutation spectrum were maintained irrespective of the treatment and the genotype involved. (N.M.M.)

  2. Tissue Nitrogen and Fructan Translocation in Bread Wheat

    Institute of Scientific and Technical Information of China (English)

    HOU You-liang; L.O'Brien; ZHONG Gai-rong

    2002-01-01

    Translocation of previously accumulated nitrogen and carbohydrates from vegetative tissue of the wheat plant is a major assimilate source for grain filling. This study was conducted to examine genotype differences in nitrogen and fructan translocation and their relationships to grain yield and protein content. Effects indicated that significant genotype differences existed for nitrogen accumulation at anthesis and fructan at milk stage and their translocation. Two high protein genotypes, Cunningham and PST90-19, accumulated more nitrogen before anthesis and had greater nitrogen translocation, but lower post-anthesis nitrogen uptake,than two low protein genotypes, SUN109A and TM56. Among plant parts, leaves were the major storage for tissue nitrogen and provided the overwhelming proportion of the total nitrogen translocation, whereas for fructan accumulation and translocation it was the stems. The two high protein genotypes had a higher percentage of their grain nitrogen derived from nitrogen translocation, while for the two low protein ones, it was from postanthesis nitrogen uptake and assimilation. Increasing nitrogen application increased nitrogen accumulation and translocation, but decreased fructan accumulation and translocation. High grain protein content was associated with high nitrogen translocation from leaves, stems and the total plant, while high grain yield was related to high fructan translocation from stems and the total plant. Fructan translocation was negatively correlated to grain protein content. Nitrogen and fructan translocation were not correlated with each other.

  3. Influence of Salt and Osmotic Stress on Germination of Different Wheat Cultivars

    OpenAIRE

    Jovovic, Mirjana; Lucic, Aleksandra Govedarica; Tesanovic, Dejana; Tunguz, Vesna

    2015-01-01

     The aim of this research was to identify the cultivars of winter wheat which tolerate drought and increased salinity at the germination stage. The testing was carried out under controlled conditions with an aim to test reaction of 5 different cultivars of winter wheat to salinity and osmotic stress during the early stage of a seedling's growth. The test included examination of energy of germination and percentage of germination seeds. After being sterilized in 96% Ethanol and rinsed with dis...

  4. EFFECT OF DROUGHT STRESS ON SOME PHYSIOLOGICAL TRAITS OF DURUM (TRITICUM DURUM DESF.) AND BREAD (TRITICUM AESTIVUM L.) WHEAT GENOTYPES

    OpenAIRE

    Tofig Allahverdiyev

    2015-01-01

    Drought is a wide-spread problem seriously influencing wheat production and quality worldwide. We aimed to study adaptive changes in physiological parameters of 6 durum and 7 bread wheat genotypes under drought stress. Water stress caused reduction of leaf gas exchange parameters-photosynthesis rate, stomatal conductance, intercellular CO2 concentration, transpiration rate as well leaf area, dry mass, relative water content, and chlorophyll content. Photosynthesis rate, chlorophyll content we...

  5. Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive

    OpenAIRE

    Demin Mirjana A.; Popov-Raljić Jovanka V.; Laličić-Petronijević Jovanka G.; Rabrenović Biljana B.; Filipčev Bojana V.; Šimurina Olivera D.

    2013-01-01

    The effects of different concentrations of the complex additive containing emulsifiers, oxido-reductive substances and enzymes, on the rheological conditions of dough, and on the sensory properties of three groups of bread were investigated. The best initial quality and the lowest degree of protein network weakening had the dough obtained from mixed wheat and rye flours. The best expected baking properties were shown by the white wheat flour due to the least damage of its starch. The us...

  6. Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate

    OpenAIRE

    Gordana Brankovic; Vesna Dragičević; Dejan Dodig; Miroslav Zoric; Desimir Knežević; Sladana Žilić; Srbislav Denčić; Gordana Šurlan

    2015-01-01

    Antioxidants prevent oxidative stress and exert positive health effects. However, phytic acid among them decreases micronutrients absorption, representing also antinutrient to human and non-ruminant animals. Fifteen bread wheat (Triticum aestivum L.) and 15 durum wheat (Triticum durum Desf.) genotypes were evaluated across six environments to determine contents of phytic acid (PA), inorganic P (Pi), total yellow pigment, total soluble phenolic compounds, free protein sulfhydryl groups (PSH), ...

  7. Studies on certain aspects of seed-borne fungi. VI. Fungi associated with different cultivars of wheat (Triticum aestivum L.)

    OpenAIRE

    Pandey, K. K.

    2014-01-01

    Fungi associated with eight cultivars of wheat have been investigated. Twenty seven species were isolated from external and internal surface of all the wheat (Triticum aestivum L.) cultivars respectively. Out of five dominant and subdominant fungi anly Aspergillus terreus and Alternaria tenuis were able to colonize internally. The culture filtrates of test fungi reduced the germination of all wheat varieties up to different degrees.

  8. The Na+ transporter, TaHKT1;5-D, limits shoot Na+ accumulation in bread wheat

    KAUST Repository

    Byrt, Caitlin Siobhan

    2014-10-01

    Bread wheat (Triticum aestivum L.) has a major salt tolerance locus, Kna1, responsible for the maintenance of a high cytosolic K+/Na+ ratio in the leaves of salt stressed plants. The Kna1 locus encompasses a large DNA fragment, the distal 14% of chromosome 4DL. Limited recombination has been observed at this locus making it difficult to map genetically and identify the causal gene. Here, we decipher the function of TaHKT1;5-D, a candidate gene underlying the Kna1 locus. Transport studies using the heterologous expression systems Saccharomyces cerevisiae and Xenopus laevis oocytes indicated that TaHKT1;5-D is a Na+-selective transporter. Transient expression in Arabidopsis thaliana mesophyll protoplasts and in situ polymerase chain reaction indicated that TaHKT1;5-D is localised on the plasma membrane in the wheat root stele. RNA interference-induced silencing decreased the expression of TaHKT1;5-D in transgenic bread wheat lines which led to an increase in the Na+ concentration in the leaves. This indicates that TaHKT1;5-D retrieves Na+ from the xylem vessels in the root and has an important role in restricting the transport of Na+ from the root to the leaves in bread wheat. Thus, TaHKT1;5-D confers the essential salinity tolerance mechanism in bread wheat associated with the Kna1 locus via shoot Na+ exclusion and is critical in maintaining a high K+/Na+ ratio in the leaves. These findings show there is potential to increase the salinity tolerance of bread wheat by manipulation of HKT1;5 genes.

  9. Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread.

    Science.gov (United States)

    Cizeikiene, Dalia; Juodeikiene, Grazina; Bartkiene, Elena; Damasius, Jonas; Paskevicius, Algimantas

    2015-01-01

    The objective of this study was to determinate phytase activity of bacteriocins producing lactic acid bacteria previously isolated from spontaneous rye sourdough. The results show that the highest extracellular phytase activity produces Pediococcus pentosaceus KTU05-8 and KTU05-9 strains with a volumetric phytase activity of 32 and 54 U/ml, respectively, under conditions similar to leavening of bread dough (pH 5.5 and 30 °C). In vitro studies in simulated gastrointestinal tract media pH provide that bioproducts prepared with P. pentosaceus strains used in wholemeal wheat bread preparation increase solubility of iron, zinc, manganese, calcium and phosphorus average 30%. Therefore, P. pentosaceus KTU05-9 and KTU05-8 strains could be recommended to use as a starter for sourdough preparation for increasing of mineral bioavailability from wholemeal wheat bread. PMID:26397032

  10. Heritability of Morphological Traits in Bread Wheat Advanced Lines Under Irrigated and Non-Irrigated Conditions

    Directory of Open Access Journals (Sweden)

    N. Khan

    2011-05-01

    Full Text Available Current research was conducted with aim to identify the characters of utmost importance in irrigated and non-irrigated conditions that may be used as selection criteria in a wheat breeding program. The experimental material consisted of 13 wheat genotypes including 11 bread wheat advanced lines from two different sources, 1 synthetic hexaploid and its durum parent. Stress was imposed by withholding irrigation at three different growth stages of plant i.e. tillering, anthesis and grain filling. Experiment was carried out in a randomized complete block in a split-plot arrangement. Water regimes (irrigated and non-irrigated were allocated to the main plots and genotypes to the sub-plots. Morphological traits were recorded including days to heading, flowering, anthesis, physiological maturity, grain-filling period, flag leaf area, plant height, biomass, number of spikes, number of spikelets per spike, spike length, number of grains, grain yield, harvest index and 1000-grain weight. According to obtained results heritability among the traits under irrigated and non-irrigated conditions was estimated. Spike length exhibited highest heritability value of 0.89, 0.84 and 0.87 under irrigated, tillering and grain filling stress whereas grain yield had highest heritability value of 0.76 under anthesis stress. These traits therefore deserve more attention in future breeding programs for evolving better wheat for stress environments.

  11. Gradual Incorporation of Whole Wheat Flour into Bread Products for Elementary School Children Improves Whole Grain Intake

    Science.gov (United States)

    Rosen, Renee A.; Sadeghi, Lelia; Schroeder, Natalia; Reicks, Marla M.; Marquart, Len

    2008-01-01

    Purpose: Whole grain intake is associated with health benefits but current consumption by children is only about one-third of the recommended level. The purpose of this study was to test the feasibility of an innovative approach whereby the whole wheat content of bread products in school lunches was gradually increased to increase whole grain…

  12. Gamma Radiation Influence on Rheological and Technological Characteristics of Wheat Flour (misr-1) and Sensory Properties of Pan Bread

    International Nuclear Information System (INIS)

    This study aimed at determining the influence of gamma radiation on rheological and technological characteristics of flour extraction from irradiated wheat grains (misr-1) with 3,6 and 9 kGy, also baking quality and sensory characteristics of pan breads made from this flour. The rheological properties of wheat flour 72% extraction were determined by farinograph parameter, extensograph parameter and measured by amylo graph paramete. Gamma radiation caused increase in water absorption and decrease dough development time, and dough stability time. The decrease percentage increased by increasing dose rate and increased the dough weakness, also γ-irradiation increased the elasticity, decrease extensibility and decrease dough strength (energy), whereas γ-irradiation on wheat grains (misr-1) decrease the maximum viscosity of flour, it indicate an increase in enzymatic activity as a result of the breakdown of starch and improve the gluten index %, this fact is beneficial for bread baking purposes. So γ-irradiation increased volume loaf especially at the dose 6 kGy,and no real differences of taste, texture, appearance and odor scores for sensory evaluation of pan bread made of flour extraction from irradiated and un-irradiated wheat grains. Mean while, irradiation particularly at higher doses (6 and 9 kGy)caused difference in the color (darkness) of pan bread. Gamma irradiation increased the baking quality, and improvement volume loaf especially at the dose 6 kGy.

  13. Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive

    Directory of Open Access Journals (Sweden)

    Demin Mirjana A.

    2013-01-01

    Full Text Available The effects of different concentrations of the complex additive containing emulsifiers, oxido-reductive substances and enzymes, on the rheological conditions of dough, and on the sensory properties of three groups of bread were investigated. The best initial quality and the lowest degree of protein network weakening had the dough obtained from mixed wheat and rye flours. The best expected baking properties were shown by the white wheat flour due to the least damage of its starch. The use of the additive has an effect on the absorption of water and on the majority of C-values of all sorts of flour. The amount of additive had a significant effect on the sensory properties of wheat bread crumb texture. Also, storage duration significantly affected (p <0.01 the sensory properties of integral wheat bread aroma-taste and the weighted mean score. The interaction of these two factors had no significant effect on any of sensory properties of the investigated groups of bread.

  14. Allelopathic effects of redroot pigweed (Amaranthus retroflexus L. on germination & growth of cucumber, alfalfa, common bean and bread wheat

    Directory of Open Access Journals (Sweden)

    Hamideh BAKHSHAYESHAN-AGDAM

    2015-11-01

    Full Text Available Allelopathy is one of the important interactions among plants. Weeds can reduce crops productions in farms by their allelopathic effects. Redroot pigweed (Amaranthus retroflexus L. is the most common weed in Iran with well-known allelopathic potential. In the presented experiment, the allelopathic effects of redroot pigweed on germination and growth of four important crop species including cucumber (Cucumis sativus L., alfalfa (Medicago sativa L., common bean (Phaseulus vulgaris L. and bread wheat (Triticum aestivum L. was studied. The effect of different concentrations of redroot pigweed leachate on seed germination and seedlings growth parameters of tested plants was significant, but not same in all studied species. Bread wheat and cucumber were more resistance in seed germination stage in comparison to common bean and alfalfa. Except alfalfa, all plant species showed certain rate of resistance in the most measured parameters. According to the obtained results, bread wheat and common bean were the most resistant species, cucumber was resistant at low concentration but sensitive at high concentration, and alfalfa was the most sensitive species to the redroot pigweed leachate treatments. Therefore, the cultivation of resistant plant species (such as bread wheat and common bean plants in the regions with redroot pigweed’s invasion is appropriate way in management of the farms.

  15. Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies.

    Directory of Open Access Journals (Sweden)

    Javier Gil-Humanes

    Full Text Available Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins have increased worldwide in recent years, and the only effective treatment available is a lifelong gluten-free diet, which is complicated to follow and detrimental to gut health. This manuscript describes the development of wheat bread potentially suitable for celiac patients and other gluten-intolerant individuals. We have made bread using wheat flour with very low content of the specific gluten proteins (near gliadin-free that are the causal agents for pathologies such as celiac disease. Loaves were compared with normal wheat breads and rice bread. Organoleptic, nutritional, and immunotoxic properties were studied. The reduced-gliadin breads showed baking and sensory properties, and overall acceptance, similar to those of normal flour, but with up to 97% lower gliadin content. Moreover, the low-gliadin flour has improved nutritional properties since its lysine content is significantly higher than that of normal flour. Conservative estimates indicate that celiac patients could safely consume 67 grams of bread per day that is made with low-gliadin flour. However, additional studies, such as feeding trials with gluten-intolerant patients, are still needed in order to determine whether or not the product can be consumed by the general celiac population, as well as the actual tolerated amount that can be safely ingested. The results presented here offer a major opportunity to improve the quality of life for millions of sufferers of gluten intolerance throughout the world.

  16. Transcriptome-scale homoeolog-specific transcript assemblies of bread wheat

    Directory of Open Access Journals (Sweden)

    Schreiber Andreas W

    2012-09-01

    Full Text Available Abstract Background Bread wheat is one of the world’s most important food crops and considerable efforts have been made to develop genomic resources for this species. This includes an on-going project by the International Wheat Genome Sequencing Consortium to assemble its large and complex genome, which is hexaploid and contains three closely related ‘homoeologous’ copies for each chromosome. This multi-national effort avoids the complications polyploidy entails for correct assembly of the genome by sequencing flow-sorted chromosome arms one at a time. Here we report on an alternate approach, a direct homoeolog-specific assembly of the expressed portion of the genome, the transcriptome. Results After assessment of the ability of various assemblers to generate homoeolog-specific assemblies, we employed a two-stage assembly process to produce a high-quality assembly of the transcriptome of hexaploid wheat from Roche-454 and Illumina GAIIx paired-end sequence reads. The assembly process made use of a rapid partitioning of expressed sequences into homoeologous clusters, followed by a parallel high-fidelity assembly of each cluster on a 1150-processor compute cloud. We assessed assembly quality through comparison to known wheat gene sequences and found that in ca. 98.5% of cases the assembly was sufficiently accurate for homoeologous triplets to be cleanly separated into either two or three separate contigs. Comparison to publicly available transcript collections suggests that the assembly covers ~75-80% of the complete transcriptome. Conclusions This work therefore describes the first homoeolog-specific sequence assembly of the wheat transcriptome and provides a reference transcriptome for future wheat research. Furthermore, our assembly methodology is transferable to other polyploid organisms.

  17. Sensory Quality and Consumer Perception of Wheat Bread : Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values

    OpenAIRE

    Kihlberg, Iwona

    2004-01-01

    In order to study the effect of production systems aimed at sustainability on product quality and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated using a descriptive test, and the effect of information and values on liking of bread using consumer tests. Whole wheat and white breads were baked with wheat grown in six lots in established conven...

  18. Multi-element analysis of wheat flour and white bread by neutron activation

    International Nuclear Information System (INIS)

    One of the best source of feeding even for the human being as for animals are the Cereals. Although they are mainly energetic aliment, due to its composition in starch, they are a very important source of proteins and amino acids. They contribute mineral elements to the diet. Even those elements constitute a very small part of the total diet, they take a very important place in many human metabolic processes. To make a multielemental analysis of an aliment is very important that we are based on a very sensible analytic technique so we are able to find them, just as the Neutronic Activation. This Nuclear technique allows you to make a qualitative and quantitative analysis of the elements that are in a sample, but it does n't show the way in which the elements are presented. It is based in turning those elements into radioactive ones through its exposition to an uniform and constant fluid of neutrons, so then its radioactivity can be determined. The present work has as a main purpose to make a multielemental analysis of the wheat flour and white bread through the Neutronic Activation Technique, using the comparator method and establishing previously the most appropriate work conditions as much irradiation as digestion and measuring of the radioactivity of the sample. In this way, it was able to know that the wheat flour has potassium, chlorine, magnesium, sodium, iron, zinc, manganese, rubidium and selenium elements in a concentration of 2000, 700, 500, 25, 18, 13, 5.5, 0.9 and 0.01 - 0.3 mg/g respectively. In an other hand it was found that the white bread has the same elements than the wheat flour but its concentration was: 1700, 9000, 400, 7000, 52, 13, 6, 1 and 0.05 - 0.3 mg/g respectively. (Author)

  19. Molecular Screening and Resistance Evaluation of American Wheat Cultivars to Chinese Stripe Rust Races

    Institute of Scientific and Technical Information of China (English)

    BAI Yu-lu; ZHANG Chun-yu; SUN Quan; LIN Feng; CUI Na; XU Shi-chang; GAO Yang; XU Xiao-dan

    2010-01-01

    Stripe rust,caused by Puccinia striiformis f.sp.tritici,is one of the major diseases of wheat in China.In order to asses the resistance levels and existing Yr genes among 59 wheat cultivars (lines) from the Pacific Northwest (PNW) of the United States,to provide resistance resources for genetic improvement of wheat stripe rust resistance in China,59 wheat cultivars (lines) from PNW of the United States were infected by 3 mixed races of predominant Chinese stripe rust races CRY31,CRY32,and CRY33 to evaluate their resistance at seedling and adult plant stages,and screened with molecular markers tightly linked to currently effective all-stage resistance genes Yr10,Yr15 and adult plant resistance genes Yr18,Yr39.Of 59 American cultivars (lines),five cultivars (lines),Expresso,02W50076,ACS52610,WA008012,and WA00801833,had all-stage resistance,showing resistance to mixed races of CRY31,CRY32,and CRY33 at both seedling and adult plant stages.33 cultivars (lines) had adult plant resistance,only showing resistance to stripe rust at adult stage.Based on the molecular screening,none of the 59 PNW cultivars (lines) had the polymorphic bands of linked markers to Yr10.There were 12,33 and 29 cultivars (lines) which had polymorphic bands of linked markers to Yr15,Yr18 and Yr39,accounting for 20,55 and 49% of the 59 PNW cultivars (lines),respectively.All these results suggested that Yr15,Yr18 and Yr39 were widespread among PNW cultivars (cultivars) and could be utilized in Chinese wheat stripe rust resistance breeding.

  20. Use of modeling to characterize phenology and associated traits among wheat cultivars

    OpenAIRE

    Herndl, Markus

    2008-01-01

    Predicting phenology of wheat is important for many aspects of wheat production as for example facilitating accurate timing of pesticides, fertilizers and irrigation, avoiding stress at critical growth stages, and adapting cultivar characteristics to specific environmental constraints or global changes in climate. The aim of the dissertation was to characterize and test the impact of wheat phenology on agronomic traits through integrated use of crop models and information on the genetic makeu...

  1. A high-density, SNP-based consensus map of tetraploid wheat as a bridge to integrate durum and bread wheat genomics and breeding

    Science.gov (United States)

    Consensus linkage maps are important tools in crop genomics. We have assembled a high-density tetraploid wheat consensus map by integrating 13 datasets from independent biparental populations involving durum wheat cultivars (Triticum turgidum ssp. durum), cultivated emmer (T. turgidum ssp. dicoccum...

  2. The Selection of Transgenic Recipients from New Elite Wheat Cultivars and Study on Its Plant Regeneration System

    Institute of Scientific and Technical Information of China (English)

    TANG Zong-xiang; REN Zheng-long; WU Feng; FU Shu-lan; WANG Xiao-xia; ZHANG Huai-qiong

    2006-01-01

    In the protocol of wheat transformation, to use elite wheat cultivars as exogenous gene recipients can speed up the process of commercial field applications of transgenic wheat. However, it is necessary to screen wheat cultivars with good tissue culture response (TCR) continuously from plenty of elite wheat cultivars released for wheat transformation, and it is also important to find a plant regeneration system that is suitable for these cultivars. So, the TCR of mature and immatureembryos of six wheat cultivars Chuannong 11 (CN11), Chuannong12 (CN12), Chuannong17 (CN17), Chuannong18 (CN18), Chuannong19 (CN19), and Chuannong21 (CN21), which possess superior agronomic traits, were investigated by using a good TCR wheat cultivar Bobwhite as control. The results indicated that only the immature and mature embryos of CN12, CN17, and CN18 exhibited good TCR compared with Bobwhite. No significant differences were observed between embryos of Bobwhite and of the three cultivars in TCR. Mature embryo-derived calli of CN12 were used as explants for transformation by particle bombardment of SAMDC gene. Seven transformants were obtained and the efficiency was 2.3%. This research supplies three new elite recipient cultivars for wheat transformation. The wheat plant regeneration system used in this research is different from those successful ones reported previously and it could be a reference for other wheat genotypes. Furthermore, Bobwhite and the three wheat cultivars were proved to be 1RS/1BL translocation, by methods of A-PAGE, Cbanding, and genomic in situ hybridization (GISH). These results imply that probably there is some relationship between 1RS/1BL translocation and TCR of wheat embryos. So this research gives us a hint that we should pay more attention to the 1RS/1BL translocations when we screen the wheat cultivars with good TCR and also that the mechanism of the effect of 1RS/ 1BL translocation on TCR is worthy of being investigated.

  3. BREAD CRUMBS TEXTURE OF SPELT

    Directory of Open Access Journals (Sweden)

    Joanna Korczyk – Szabó

    2014-02-01

    Full Text Available Texture analysis is an objective physical examination of baked products and gives direct information on the product quality, oppositely to dough rheology tests what inform on the baking suitability of the flour, as raw material. Evaluation of the mechanical properties of bread crumb is important not only for quality assurance in the bakeries, but also for assessing the effects of changes in dough ingredients and processing condition and also for describing the changes in bread crumb during storage. Crumb cellular structure is an important quality criterion used in commercial baking and research laboratories to judge bread quality alongside taste, crumb colour and crumb physical texture. In the framework of our research during the years 2010 – 2011 were analyzed selected indicators of bread crumb for texture quality of three Triticum spelta L. cultivars – Altgold, Rubiota and Ostro grown in an ecological system. The bread texture quality was evaluated on texture analyzer TA.XT Plus (Stable Micro Systems, Surrey, UK, following the AACC (74-09 standard and expressed as crumb firmness (N, stiffness (N.mm-1 and relative elasticity (%. Our research proved that all selected indicators were significantly influenced by the year of growing and variety. The most soft bread was achieved in Rubiota, whereas bread crumb samples from Altgold and Ostro were the most firm and stiff. Correlation analysis showed strong negative correlation between relative elasticity and bread crumb firmness as well as bread stiffness (-0.65++, -0.66++. The spelt wheat bread crumb texture need further investigation as it can be a reliable quality parameter.

  4. Delivery of Flavonoids and Saponins from Black Bean (Phaseolus vulgaris) Seed Coats Incorporated into Whole Wheat Bread.

    Science.gov (United States)

    Chávez-Santoscoy, Rocio A; Lazo-Vélez, Marco A; Serna-Sáldivar, Sergio O; Gutiérrez-Uribe, Janet A

    2016-01-01

    Cereal-based products can be used as vehicles for the delivery of relevant bioactive compounds since they are staple foods for most cultures throughout the world. The health promoting benefits of flavonoids and saponins contained in black bean seed coats have been previously described. In the present work, the effect of adding flavonoids and saponins from black bean seed coat to the typical yeast-leavened whole wheat bread formulation in terms of bread features, organoleptic properties and phytochemical profile was studied. The retention of bioactive compounds was determined and the inhibitory effects of in vitro enzyme digested samples on two colon cancer cell lines (Caco-2 and HT29) was evaluated. The addition of bioactive compounds did not significantly affect baking properties or texture parameters. Among organoleptic properties of enriched breads, only crumb color was affected by the addition of bioactive compounds. However, the use of whole wheat flour partially masked the effect on color. More than 90% of added flavonoids and saponins and 80% of anthocyanins were retained in bread after baking. However, saponins were reduced more than 50% after the in vitro enzyme digestion. The black bean seed coat phytochemicals recovered after in vitro enzyme digestion of enriched breads significantly reduced by 20% the viability of colon cancer cells without affecting standard fibroblast cells (p < 0.05). PMID:26901186

  5. Delivery of Flavonoids and Saponins from Black Bean (Phaseolus vulgaris Seed Coats Incorporated into Whole Wheat Bread

    Directory of Open Access Journals (Sweden)

    Rocio A. Chávez-Santoscoy

    2016-02-01

    Full Text Available Cereal-based products can be used as vehicles for the delivery of relevant bioactive compounds since they are staple foods for most cultures throughout the world. The health promoting benefits of flavonoids and saponins contained in black bean seed coats have been previously described. In the present work, the effect of adding flavonoids and saponins from black bean seed coat to the typical yeast-leavened whole wheat bread formulation in terms of bread features, organoleptic properties and phytochemical profile was studied. The retention of bioactive compounds was determined and the inhibitory effects of in vitro enzyme digested samples on two colon cancer cell lines (Caco-2 and HT29 was evaluated. The addition of bioactive compounds did not significantly affect baking properties or texture parameters. Among organoleptic properties of enriched breads, only crumb color was affected by the addition of bioactive compounds. However, the use of whole wheat flour partially masked the effect on color. More than 90% of added flavonoids and saponins and 80% of anthocyanins were retained in bread after baking. However, saponins were reduced more than 50% after the in vitro enzyme digestion. The black bean seed coat phytochemicals recovered after in vitro enzyme digestion of enriched breads significantly reduced by 20% the viability of colon cancer cells without affecting standard fibroblast cells (p < 0.05.

  6. Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage.

    Science.gov (United States)

    Eduardo, Maria; Svanberg, Ulf; Ahrné, Lilia

    2016-07-01

    The objective of this study was to evaluate the effect of hydrocolloids and/or emulsifiers on the shelf-life of composite cassava-maize-wheat (ratio 40:10:50) reference bread during storage. Added hydrocolloids were carboxymethylcellulose (CMC) and high methoxyl pectin (HM pectin) at a 3% level (w/w) and/or the emulsifiers diacetyl tartaric acid esters of monoglycerides (DATEM), lecithin (LC), and monoglycerides (MG) at a 0.3% level (w/w). After 4 days of storage, composite breads with MG had comparatively lower crumb moisture while crumb density was similar in all breads. The reference bread crumb firmness was 33.4 N, which was reduced with an addition of DATEM (23.0 N), MG (29.8 N), CMC (24.6 N) or HM pectin (22.4 N). However, the CMC/DATEM, CMC/LC, and HM pectin/DATEM combinations further reduced crumb firmness to cassava-maize-wheat breads. PMID:27386112

  7. Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread.

    Science.gov (United States)

    Prückler, Michael; Lorenz, Cindy; Endo, Akihito; Kraler, Manuel; Dürrschmid, Klaus; Hendriks, Karel; Soares da Silva, Francisco; Auterith, Eric; Kneifel, Wolfgang; Michlmayr, Herbert

    2015-08-01

    Despite its potential health benefits, the integration of wheat bran into the food sector is difficult due to several adverse technological and sensory properties such as bitterness and grittiness. Sourdough fermentation is a promising strategy to improve the sensory quality of bran without inducing severe changes to the bran matrix. Therefore, identification of species/strains with potential for industrial sourdough fermentations is important. We compared the effects of different representatives of species of lactic acid bacteria (LAB) on wheat bran. Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus brevis, Lactobacillus sanfranciscensis and Fructobacillus fructosus produced highly individual fermentation patterns as judged from carbohydrate consumption and organic acid production. Interestingly, fructose was released during all bran fermentations and possibly influenced the fermentation profiles of obligately heterofermentative species to varying degrees. Except for the reduction of ferulic acid by L. plantarum and L. pentosus, analyses of phenolic compounds and alkylresorcinols suggested that only minor changes thereof were induced by the LAB metabolism. Sensory analysis of breads baked with fermented bran did not reveal significant differences regarding perceived bitterness and aftertaste. We conclude that in addition to more traditionally used sourdough species such as L. sanfranciscensis and L. brevis, also facultatively heterofermentative species such as L. plantarum and L. pentosus possess potential for industrial wheat bran fermentations and should be considered in further investigations. PMID:25846933

  8. Some ENU Induced Mutations: A Resource for Functional Genomics in Bread Wheat

    International Nuclear Information System (INIS)

    Induced mutations have been extensively used in the past for crop improvement. More recently a renewed interest in induced mutations has been witnessed due to their utility in functional genomics research. In the present study eight different types of mutations that were induced in common wheat (Triticumaestivum) due to ENU (N-ethylN-nitrosourea) treatment were grouped into four classes (stem mutants, reproductive mutants, leaf mutant and spike mutants). Two of the stem mutants, namely axillary branching and reduced node (1-2), were novel and interesting. In silico studies were conducted using candidate genes that were reported to produce similar mutant phenotypes in other species. We identified six wheat genomic sequences that were considered orthologous to the sequences for branching genes from rice and maize. Similarly, using EST database we identified 11 unigenes which matched a gene responsible for reduction in number of nodes in maize. These sequences that are involved in axillary branching and reduced number of nodes may be used as candidates for further studies of above mutants in bread wheat. (author)

  9. Evaluation of Pakistani wheat germplasm for bread quality based on allelic variation in HMW glutenin subunits

    International Nuclear Information System (INIS)

    Seventy six Pakistani wheat genotypes including land races were investigated for Bread quality (BQ) based on allelic variation in HMW glutenin subunits at the Glu-1 loci through SDS- polyacrylamide gel electropherosis. Twenty five different allelic combinations were detected with a total of 14 Glu-1 loci. Highest polymorphism was revealed by Glu-B locus and some single/ rare sub units were also screened out. The frequencies of dominant subunits were 50% for 2*, 42.11% for subunit pair 17+18 and 48.68% for 5+10 and 2+12 respectively. The quality scores displayed a range from 4 to 10, however generally good quality score of eight was more frequent (39. 47%). The highest quality scores of 10 and 9 were observed in 22.36% and 19.74% of genotypes respectively. The UPGMA analysis grouped genotypes into three major with two additional sub clusters for each. The cluster 'a' 'b' and 'C' were separated at 73% genetic distance which was further differentiated at a genetic distance of 50% into their sub clusters. Pakistani wheat varieties/land races exhibited large variation in term of HMW-GS. The generated information will lead to the pyrimiding of sub units for high BQ through mission oriented marker assisted breeding programmes for quality improvement of wheat. (author)

  10. Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate

    Directory of Open Access Journals (Sweden)

    Gordana Brankovic

    2015-06-01

    Full Text Available Antioxidants prevent oxidative stress and exert positive health effects. However, phytic acid among them decreases micronutrients absorption, representing also antinutrient to human and non-ruminant animals. Fifteen bread wheat (Triticum aestivum L. and 15 durum wheat (Triticum durum Desf. genotypes were evaluated across six environments to determine contents of phytic acid (PA, inorganic P (Pi, total yellow pigment, total soluble phenolic compounds, free protein sulfhydryl groups (PSH, and also phytic acid P/Pi (Pp/Pi. The objective of this study was to quantify, for each trait the effects of environment, genotype, and their interaction; and the influence of climatic factors on the Genotype x Environment interaction (GEI by the use of the factorial regression. GEI (P < 0.001 prevailed as source of variation over genotype (P < 0.001 in determining PA content in bread and durum wheat (44.3% and 34.7% of sum of squares-SS, respectively, PSH content in bread and durum wheat (27% and 28.4% of SS, respectively and total soluble phenolic compounds content in durum wheat (35.5% of SS. The major contribution to the GEI represented climatic variables during stages of stem elongation for PA and phenolic compounds, and also flowering, fertilization, grain formation and grain filling for PSH. Total yellow pigment and Pi contents in bread and durum wheat were predominantly determined by genotype (P < 0.001. Models of climatic variables proved to be efficient in the explanation of more than 92% of the SS of GEI for PA and antioxidants contents.

  11. Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making.

    Science.gov (United States)

    Shchekoldina, Tatiana; Aider, Mohammed

    2014-10-01

    Sunflower meal protein isolate (SMPI) is a promising food additive in different matrices. However, the uses of SMPI are limited because of the presence of antinutritional compounds like polyphenolic substances. Chlorogenic and caffeic acids are the dominants polyphenolics in the SMPI. These substances cause significant changes of the colour of the meal, proteins and food matrices during their extraction and use as food additives. Moreover, these substances lower the nutritional value of the end product due to their interaction with some amino acids such as lysine and methionine. Thus, the removal of these substances is important to enable the use of the SMPI and meal in general in a greater extent in food applications and replacing more expensive protein sources such as soy proteins. The aim of this work was to study the production of functional bread by supplementing wheat flour with sunflower meal protein isolate (SMPI). SMPI with low content of chlorogenic and caffeic acid was usefully produced following alkaline extraction and purification with succinic acid. Purified SMPI showed well balanced amino acid profile and was characterized by high water and fat absorption capacities. It was incorporated to dough formula at 8-12 % of the total wheat flour. The results showed that production of bread supplemented with SMPI was technologically feasible. The supplemented bread had high mass volume and nutritional quality compared to the control bread. The optimal SMPI to incorporate into dough formula without significant alteration of the final bread colour was established at 10 %. This study will be helpful to find economic ways to enhance the nutritional quality of wheat bread and to improve the profitability of sunflower meal residue. PMID:25328173

  12. Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

    Directory of Open Access Journals (Sweden)

    Leandra Zafalon Jaekel

    2012-12-01

    Full Text Available The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme; however, the specific volume did not differ significantly (p < 0.05 among the breads with different enzyme concentrations. All formulations made from whole grain wheat flour and added with xylanase also had specific volumes significantly higher than those of the control sample, and the highest value was found for the 8 g xylanase.100 kg-1 flour formulation. With respect to moisture content, the formulations with different enzyme concentrations showed small significant differences when compared to the control samples. In general, breads made with the addition of 8 g enzyme.100 kg-1 flour had the lowest firmness values, thus presenting the best technological characteristics.

  13. Methods for assessment of pre-harvest sprouting in wheat cultivars

    Directory of Open Access Journals (Sweden)

    Melícia Ingredi Araújo Gavazza

    2012-07-01

    Full Text Available 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.

  14. Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours

    Directory of Open Access Journals (Sweden)

    Mariana B. Osuna

    2014-01-01

    Full Text Available Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA profile of bakery products, producing breads with low saturated fatty acid (SFA content and with high polyunsaturated fatty acid (PUFA content, through partial substitution of wheat flour by other ingredients (soy flour, flax flour, and wheat bran and to analyze the effect of this change on the technological, rheological, and sensorial characteristics of breads. Flaxseed flour (FF, soybeans flour (SF, or wheat bran (WB was used to replace 50, 100, and 150 g kg−1 of wheat flour (WF in breads. FF or SF produced a decrease in monounsaturated and SFA and an increase of PUFA in these breads. Furthermore, breads replaced with FF presented considerable increase in the content of n3 FA, while, SF or WB contributed to rise of linoleic and oleic FA, respectively. The substitution percentage increase of FF, SF, or WB to formulation produced changes in the colour, rheological, textural, and technological characteristics of breads. This replacement resulted in improved lipid profile, being breads with 50 g kg−1 SF, the better acceptance, baking features, and enhanced fatty acid profile.

  15. WHEAT PATHOGEN RESISTANCE AND CHITINASE PROFILE

    OpenAIRE

    Zuzana Gregorová; Peter Socha; Marína Maglovski; Jana Moravčíková; Jana Libantová; Roman Kuna; Pavol Hauptvogel; Matušíková Ildikó

    2015-01-01

    The powdery mildew and leaf rust caused by Blumeria graminis and Puccinia recondita (respectively) are common diseases of wheat throughout the world. These fungal diseases greatly affect crop productivity. Incorporation of effective and durable disease resistance is an important breeding objective for wheat improvement. We have evaluated resistance of four bread wheat (Triticum aestivum) and four spelt wheat (Triticum spelta) cultivars. Chitinases occurrence as well as their activity was dete...

  16. DIFFERENCES BETWEEN WHEAT CULTIVARS IN GRAIN PARAMETERS RELATED TO ETHANOL PRODUCTION

    Directory of Open Access Journals (Sweden)

    Daniela Mikulíková

    2011-12-01

    Full Text Available Wheat grain samples from sixteen winter cultivars originated from four localities were evaluated and compared in traits related to ethanol production as grain yield, grain hardness, content of protein, starch and amylose, and α-amylase activity. Results obtained indicate significant differences between cultivars in amylose content, α-amylase activity, and grain hardness compared to grain yield, protein content, and starch content where differences were not significant. The amylose content, α-amylase activity, and grain hardness were affected by cultivar. Both testing methods for starch fermentation - separated hydrolysis and fermentation (SHF and simultaneous saccharification and fermentation (SSF revealed difference between cultivars in ethanol yield.

  17. Genetic Analysis for Some of Morphological Traits in Bread Wheat under Drought Stress Condition Using Generations Mean Analysis

    Directory of Open Access Journals (Sweden)

    Jamileh Abedi

    2015-06-01

    Full Text Available Perception of genes action controlling of quantitative traits is very important in genetic breeding methods the plant populations. to study and estimate the parameters of genetic and appointment the best genetically model for justification the genetic changing some of traits the bread wheat under drought stress condition, parents (P1 & P2 and F3, F4, F5 generations together the four control cultivars (Kharchia, Gaspard, Moghan and Mahuti were evaluated by generation mean analysis using a agoment design including six blocks. Generation mean analysis was performed for all traits with Mather and Jinks model using joint scaling test. Three parameter model [m d h] provided the best fit for all traits expect harvest index, main spike grain weight, number of grain per plant, Total spike weight of plant with significant at 5% and 1% levels . Though additive and dominance effect both had interfered in controlling often the traits but with attention to difference effects and variety component was determined that dominance is more impressive than additive effect for traits of number of tiller, main spike weight, grain yield and grain number of main spike. Therefore will benefit using of these traits in the collection and to improve these traits hybridization would be much efficient than the selection strategies. In this study additive Ч additive epistasis effect only observed for traits of Total spike weight of plant, number of grain per plant, main spike grain weight and harvest index and other traits hadn’t any epistasis effect that it was demonstration lack of existence the genes reciprocal effect in the inheritance studied traits. Therefore we can suggest that the selection strategies perform in terminal generations and additive Ч additive epistasis effect would be confirmed in selection under self-pollination condition.

  18. Co-digestion of wheat and rye bread suspensions with source-sorted municipal biowaste.

    Science.gov (United States)

    Li, Chaoran; Mörtelmaier, Christoph; Winter, Josef; Gallert, Claudia

    2015-06-01

    Acidification of wheat bread (WBS), rye bread (RBS) and fresh biowaste suspensions (FBS), leading to lactate+acetate, lactate+acetate+n-buyrate, and acetate+propionate+n-butyrate, respectively, and biogas production as well as population dynamics were investigated. Co-fermentation of FBS (14 kg m(-3) d(-1) organic loading rate (OLR)) with WBS or RBS was stable up to an OLR of 22 kg m(-3) d(-1) and resulted in up to 3 times as much biogas. During co-fermentation at more than 20 kg m(-3) d(-1) OLR the total population increased more than 2-fold, but the originally low share of propionate-oxidizing bacteria significantly decreased. The proportion of methanogens also decreased. Whereas the proportion of Methanosarcinales to Methanomicrobiales in biowaste and biowaste+WBS remained constant, Methanosarcinales and in particular Methanosaeta spec. in the biowaste+RBS assay almost completely disappeared. Methanomicrobiales increased instead, indicating propionate oxidation via acetate cleavage to CO2 and hydrogen. PMID:25843354

  19. Induced mutations in bread wheat (Triticum aestivum L.) cv. Kharchia 65

    International Nuclear Information System (INIS)

    Through mutagenesis with gamma rays, mutants characterized by reduced plant height, square head, awnless ear, semisterile, amber seed colour and bold seeds were induced in bread wheat (Triticum aeastivum L.) cv. Kharchia 65. They were isolated in M2 derived from dry seeds treated with 20 kR, 30 kR and 40 kR of gamma rays of M1 population. In the M3 generation, some progenies with morphological mutants were also recovered. The pattern of segregation was found to be controlled by monogenic recessive control of mutant phenotypes, and showed a good fit for 3 normal: 1 mutant and 1 normal: 2 segregating and 1 mutant between and within the progenies respectively. (author)

  20. An alternative method based on enzymatic fat hydrolysis to quantify volatile compounds in wheat bread crumb.

    Science.gov (United States)

    Pico, Joana; Nozal, María Jesús; Gómez, Manuel; Bernal, José Luis

    2016-09-01

    An alternative method to quantify 40 volatile compounds in wheat bread crumb is proposed. It consists of a Soxhlet extraction with a mixture of dichloromethane and diethyl ether containing lipases and a subsequent concentration with Vigreux column. It is the first time that lipases are added to transform the fat into free fatty acids and glycerol, which elute at the end of the chromatogram after the analytes, avoiding problems in the chromatography due to fat residues, such as dirtiness in the injector, column clogging or overlapping peaks. The extract is most easily analysed by GC/MS, using a standard addition method to correct matrix effect. The method was fully validated, with extraction efficiencies between 70% and 100% and precision RSD lower than 15%. The method was applied to a commercial crumb, with acetoin, phenylethyl alcohol and acetic acid as highly abundant compounds, which are considered main volatiles in crumb. PMID:27041305

  1. Induced variability for yield contributing traits and protein content in bread wheat

    International Nuclear Information System (INIS)

    Certain stable and promising mutants of bread wheat var. K-68 (induced by 15kR gamma rays at low seed moisture) were tested in M4 generation for yield contributing traits and total protein. They differed among themselves and from control with regard to all the characters except few. The reduction in plant height was upto 23.48 per cent and increase in protein was upto 25.31 per cent over the control value of K-68. To determine the magnitude and causes of induced variability various genetic parameters were studied. The high heritability accompanied with high genetic advance was observed for important characters like plant height, spike length, 1000-grain weight, grain yield/plot and total protein. This indicated that these attributes were mainly controlled by additive gene action and thus selection could be effectively used for improvement of the genotypes. (author)

  2. Bread wheat selection against abiotic and biotic stresses in highland Balochistan, Pakistan

    International Nuclear Information System (INIS)

    Bread wheat (Triticum aestivum L. ssp. aestivum) lines were screened in multi-location trials in highland Balochistan, Pakistan from 1982 (F2) to 1990 (fixed lines). Objective of the study was to select and evaluate desirable genotypes for winter planting, Of 816 entries, only four successfully passed through the observation nurseries and yield trials. After nine years of testing only genotype ICW81.1471 was selected for wide-scale agronomic testing. Although the yield potential of this genotype was not significantly higher than that of the local check, it had the important advantage of possessing good resistance to yellow rust (Puccinia striiformis West) The results showed that exposure of segregating population to the prevailing environmental stresses of cold and drought was an effective selection procedure for identifying genotypes which are resistant to such stresses. Effective selection can be made for other desirable attributes such as disease and pest resistance, plant height and time to maturity. (author)

  3. The role of seed size in the non-genetic variation exhibited in salt tolerance studies involving the bread wheat cv. chinese spring

    Directory of Open Access Journals (Sweden)

    P. K. Martin

    2014-02-01

    Full Text Available The intention of this study was to confirm the role of seed size in the non-genetic variation exhibited during salinity tolerance experiments involving the bread wheat cv. Chinese Spring. The nutrient film/rockwool hydroponics technique was utilised. This study concluded that seed size does not play a significant role in the non-genetic variation generated during a study of salinity tolerance of the bread wheat cv. Chinese Spring.

  4. Identificação de cultivares de trigo pelo teste de fenol Cultivars identification of wheat by phenol test

    Directory of Open Access Journals (Sweden)

    Nilson Lemos de Menezes

    1995-01-01

    Full Text Available O teste de fenol é recomendado para a identificação de cultivares de trigo em laboratório e se baseia na reação de compostos presentes no pericarpo das sementes. Devido à reação constante para cada cultivar, o teste serve para caracterização rápida e fácil de materiais com reações diferentes. No presente trabalho, com o objetivo de facilitar a identificação varietal em trigo, determinou-se a reação ao fenol de 42 cultivares, que estiveram ou estão em recomendação no Brasil.The phenol test is recommended for wheat cultivar identification and is based on the reaction of compounds present in the seeds pericarp. Due to the constant reaction for each cultivar, the test may be used for a rapid and easy characterization of different reactions materiais. In this essay, the phenol reaction was determined in 42 brazilian wheat varieties aiming to facilitate its identification.

  5. Postulation of seedling leaf rust resistance genes in 84 Chinese winter wheat cultivars

    Institute of Scientific and Technical Information of China (English)

    REN Xiao-li; LIU Tai-guo; LIU Bo; GAO Li; CHEN Wan-quan

    2015-01-01

    Wheat leaf rust (caused byPuccinia triticina) is one of the most important fungal diseases in China. There are tens of winter wheat cultivars which are approved to be released by the government at a national level and more than 100 wheat cultivars at the provincial level. But there is no information about leaf rust (Lr) genes in these cultivars, which makes it dififcult for farmers and breeders to select which cultivars they should plant in their ifelds and use in their breeding programs. The objec-tive of this paper was to identify the leaf rust resistant genes at seedling stage present in the 84 commercial wheat cultivars from China that have been released in the past few years. A set of 20 near isogenic lines with Thatcher background and 6 lines with knownLr genes were used to test the virulence of 12 races ofP. triticina (Pt). By comparing the infection types (ITs) produced on the 84 cultivars by the 12Pt races with the ITs on the differential sets, theLrgenes were postulated. In addition, 8 molecular markers ofLr genes such asLr9,Lr10,Lr19,Lr20,Lr21,Lr24,Lr26 andLr29, which are closely linked to or co-segregated with theLr gene, were used for further validation of the genes in the 84 Chinese winter wheat cultivars. TwelveLr genes, includingLr1, Lr3,(Lr3bg), (Lr3ka), Lr11, Lr13, Lr14a, Lr16, Lr26, Lr27, Lr30 andLr31 were postulated to be present either singly or in combinations in these Chinese wheat cultivars.Lr3 andLr26 were detected most often in the tested cultivars, with frequencies of 51.2 and 38.1%, respectively. No wheatLr genes were detected in 16 cultivars, and 4 cultivars may carry unknownLr genes other than those used in this study.Lr9,Lr20,Lr21,Lr24,Lr25andLr29 were not present in any of the 84 tested accessions.

  6. Response of Different Bread Wheat (Triticum aestivum L.) Genotypes to Post-Anthesis Water Deficit

    OpenAIRE

    Hamdollah ESKANDARI; Kamyar KAZEMI KAZEMI

    2010-01-01

    Resources of water are limited in many agricultural areas of West Asia. Therefore, effective use of this scarce resource is very important in this region. So, this research was conducted in 2009-2010 growing season at Research Farm of Agricultural Researches Center of Khuzestan, Iran, to investigate the effects of two irrigation regime (I1: normal irrigation and I2: no irrigation in post-anthesis growth stage) on grain yield of five wheat cultivars (�Chamran�, �S-78-11�, �A�, �S-80-18� and �S...

  7. Screening of Bread Wheat Genotypes for Drought Tolerance Using Phenotypic and Proline Analyses.

    Science.gov (United States)

    Mwadzingeni, Learnmore; Shimelis, Hussein; Tesfay, Samson; Tsilo, Toi J

    2016-01-01

    Drought stress is one of the leading constraints to wheat (Triticum aestivum L.) production globally. Breeding for drought tolerance using novel genetic resources is an important mitigation strategy. This study aimed to determine the level of drought tolerance among diverse bread wheat genotypes using agronomic traits and proline analyses and to establish correlation of proline content and agronomic traits under drought-stress conditions in order to select promising wheat lines for breeding. Ninety-six diverse genotypes including 88 lines from the International Maize and Wheat Improvement Center (CIMMYT)'s heat and drought nurseries, and eight local checks were evaluated under greenhouse and field conditions during 2014/15 and 2015/16 making four testing environments. The following phenotypic traits were collected after stress imposed during the heading to anthesis period: the number of days to heading (DTH), days to maturity (DTM), productive tiller number (TN), plant height (PH), spike length (SL), spikelet per spike (SPS), kernels per spike (KPS), thousand kernel weight (TKW) and grain yield (GY) and proline content (PC). Analysis of variance, Pearson's correlation coefficient, principal component and stress tolerance index were calculated. Genotypes with high yield performance under stressed and optimum conditions maintained high values for yield components. Proline content significantly increased under stress, but weakly correlated with agronomic traits under both optimal and water limited conditions. The positive correlation observed between grain yield and proline content under-drought stress conditions provides evidence that proline accumulation might ultimately be considered as a tool for effective selection of drought tolerant genotypes. The study selected 12 genotypes with high grain yields under drought stressed conditions and favorable adaptive traits useful for breeding. PMID:27610116

  8. Morphological, yield, cytological and molecular characterization of a bread wheat × tritordeum F1 hybrid

    Indian Academy of Sciences (India)

    J. Lima-Brito; A. Carvalho; A. Martin; J. S. Heslop-Harrison; H. Guedes-Pinto

    2006-08-01

    The morphological, yield, cytological and molecular characteristics of bread wheat × tritordeum F1 hybrids ($2n = 6x = 42$; AABBDHch) and their parents were analysed. Morphologically, these hybrids resembled the wheat parent. They were slightly bigger than both parents, had more spikelets per spike, and tillered more profusely. The hybrids are self-fertile but a reduction of average values of yield parameters was observed. For the cytological approach we used a double-target fluorescence in situ hybridization performed with total genomic DNA from Hordeum chilense L. and the ribosomal sequence pTa71. This technique allowed us to confirm the hybrid nature and to analyse chromosome pairing in this material. Our results showed that the expected complete homologous pairing (14 bivalents plus 14 univalents) was only observed in 9.59% of the pollen mother cells (PMCs) analysed. Some PMCs presented autosyndetic pairing of Hch and A, B or D chromosomes. The average number of univalents was higher in the wheat genome (6.8) than in the Hch genome (5.4). The maximum number of univalents per PMC was 20. We only observed wheat multivalents (one per PMC) but the frequency of trivalents (0.08) was higher than that of quadrivalents (0.058). We amplified 50 RAPD bands polymorphic between the F1 hybrid and one of its parents, and 31 ISSR polymorphic bands. Both sets of markers proved to be reliable for DNA fingerprinting. The complementary use of morphological and yield analysis, molecular cytogenetic techniques and molecular markers allowed a more accurate evaluation and characterization of the hybrids analysed here.

  9. Whole-genome profiling and shotgun sequencing delivers an anchored, gene-decorated, physical map assembly of bread wheat chromosome 6A

    OpenAIRE

    Poursarebani, N.; Nussbaumer, T.; Šimková, H. (Hana); Šafář, J.; Witsenboer, H.; van Oeveren, J.; Doležel, J. (Jaroslav); Mayer, K. F. X.; N. Stein; Schnurbusch, T.

    2014-01-01

    Bread wheat (Triticum aestivum L.) is the most important staple food crop for 35% of the world's population. International efforts are underway to facilitate an increase in wheat production, of which the International Wheat Genome Sequencing Consortium (IWGSC) plays an important role. As part of this effort, we have developed a sequence-based physical map of wheat chromosome 6A using whole-genome profiling (WGP (TM)). The bacterial artificial chromosome (BAC) contig assembly tools FINGERPRINT...

  10. Cultivar variation and selection potential relevant to the production of cellulosic ethanol from wheat straw

    DEFF Research Database (Denmark)

    Lindedam, Jane; Andersen, Sven Bode; DeMartini, J.;

    2012-01-01

    Optimizing cellulosic ethanol yield depends strongly on understanding the biological variation of feedstocks. Our objective was to study variation in capacity for producing fermentable sugars from straw of winter wheat cultivars with a high-throughput pretreatment and hydrolysis well-plate techni......Optimizing cellulosic ethanol yield depends strongly on understanding the biological variation of feedstocks. Our objective was to study variation in capacity for producing fermentable sugars from straw of winter wheat cultivars with a high-throughput pretreatment and hydrolysis well......-plate technique. This technique enabled us to estimate cultivar-related and environmental correlations between sugar yield, chemical composition, agronomic qualities, and distribution of botanical plant parts of wheat straw cultivars. Straws from 20 cultivars were collected in duplicates on two sites in Denmark....... Following hydrothermal pretreatment (180 °C for 17.6 min) and co-hydrolysis, sugar release and sugar conversion were measured. Up to 26% difference in sugar release between cultivars was observed. Sugar release showed negative cultivar correlation with lignin and ash content, whereas sugar release showed...

  11. Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties.

    Science.gov (United States)

    Lu, Yingjian; Luthria, Devanand; Fuerst, E Patrick; Kiszonas, Alecia M; Yu, Liangli; Morris, Craig F

    2014-10-29

    This study investigated the effect of breadmaking on the assay of phenolic acids from flour, dough, and bread fractions of three whole and refined wheat varieties. Comparison of the efficacy of two commonly used methods for hydrolysis and extraction of phenoilc acids showed that yields of total phenolic acids (TPA) were 5-17% higher among all varieties and flour types when samples were directly hydrolyzed in the presence of ascorbate and EDTA as compared to the method separating free, soluble conjugates and bound, insoluble phenolic acids. Ferulic acid (FA) was the predominant phenolic acid, accounting for means of 59 and 81% of TPA among all refined and whole wheat fractions, respectively. All phenolic acids measured were more abundant in whole wheat than in refined samples. Results indicated that the total quantified phenolic acids did not change significantly when breads were prepared from refined and whole wheat flour. Thus, the potential phytochemical health benefits of total phenolic acids appear to be preserved during bread baking. PMID:25286188

  12. The effect of whole grain wheat sourdough bread consumption on serum lipids in healthy normoglycemic/normoinsulinemic and hyperglycemic/hyperinsulinemic adults depends on presence of the APOE E3/E3 genotype: a randomized controlled trial

    OpenAIRE

    Bakovic Marica; Graham Terry E; Robinson Lindsay E; MacKay Kathryn A; Tucker Amy J; Duncan Alison M

    2010-01-01

    Abstract Background Epidemiological studies associate consumption of whole grain foods, including breads, with reduced cardiovascular disease (CVD) risk; however, few studies have compared wheat whole grains with wheat refined grains. Methods This study investigated effects of 6-week consumption of whole grain wheat sourdough bread in comparison to white bread on fasting serum lipids in normoglycemic/normoinsulinemic (NGI; n = 14) and hyperglycemic/hyperinsulinemic (HGI; n = 14) adults. The i...

  13. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.

    Science.gov (United States)

    Rizzello, Carlo Giuseppe; Calasso, Maria; Campanella, Daniela; De Angelis, Maria; Gobbetti, Marco

    2014-06-16

    This study aimed at investigating the addition of legume (chickpea, lentil and bean) flours to wheat flour bread. Type I sourdough containing legumes or wheat-legume flours were prepared and propagated (back slopped) in laboratory, according to traditional protocols that are routinely used for making typical Italian breads. Based on kinetic of acidification and culture-dependent data, the wheat-legume sourdough was further characterized and selected for bread making. As determined by RAPD-PCR and partial sequencing of 16S rDNA gene analyses, lactic acid bacteria in wheat-legume sourdough included Lactobacillus plantarum, Lactobacillus sanfranciscensis, Leuconostoc mesenteroides, Lactobacillus fermentum, Weissella cibaria, Lactobacillus pentosus, Lactobacillus coryneformis, Lactobacillus rossiae, Lactobacillus brevis, Lactobacillus parabuchneri and Lactobacillus paraplantarum. Two breads containing 15% (w/w) of legume (chickpea, lentil and bean) flours were produced using selected wheat-legume sourdough (WLSB) and traditional wheat sourdough (WSB). Compared to wheat yeasted bread (WYB), the level of total free amino acids (FAA) was higher in WSB and WLSB. Phytase and antioxidant activities were the highest in WLSB. Compared to bread WYB, the addition of legume flours decreased the in vitro protein digestibility (IVPD) (WYB versus WSB). However, the dough fermentation with WSLB favored an increase of IVPD. According to the levels of carbohydrates, dietary fibers and resistant starch, WSB and WLSB showed lower values of hydrolysis index (HI) compared to WYB. As showed by texture and image analyses and sensory evaluation of breads, a good acceptability was found for WSB and, especially, WLSB breads. PMID:24794619

  14. Effect of conventional milling on the nutritional value and antioxidant capacity of wheat types common in Ethiopia and a recovery attempt with bran supplementation in bread.

    Science.gov (United States)

    Heshe, Genet Gebremedhin; Haki, Gulelat Desse; Woldegiorgis, Ashagrie Zewdu; Gemede, Habtamu Fekadu

    2016-07-01

    The effect of wheat flour refined milling on nutritional and antioxidant quality of hard and soft grown in Ethiopia was evaluated. Bread was prepared with the supplementation of the white wheat flour with different levels (0%, 10%, 20%, and 25%) of wheat bran. Whole (100% extraction) and white wheat (68% extraction) flours were analyzed for proximates, minerals, and antioxidants. Results indicated that at a low extraction rate (68%), the protein, fat, fiber, ash, iron, zinc, phosphorous, and antioxidant contents of the samples significantly (P sensory evaluation of bread showed that all the supplementation levels had a mean score above 4 for all preferences on a 7- point hedonic scale. The results indicated that refined milling at 68% extraction significantly reduces the nutritional and antioxidant activity of the wheat flours. Bread of good nutritional and sensory qualities can be produced from 10% and 20% bran supplementations. PMID:27386103

  15. Responses of Some American, European and Japanese Wheat Cultivars to Soil-Borne Wheat Viruses in China

    Institute of Scientific and Technical Information of China (English)

    YANG Jian-ping; CHEN Jian-ping; CHENG Ye; CHEN Jiong; JIANG Hong-ming; LIU Qing; YANG Kai-shu; XU Hong; Michael J Adams

    2002-01-01

    Wheat seeds of 109 cultivars from USA, Europe and Japan were sown in experiments at seven sites in different provinces of China for one or two seasons. Five of the sites were infested with the bymovirus wheat yellow mosaic virus (WYMV) and two jointly with WYMV and the furovirus Chinese wheat mosaic virus (CWMV). Disease symptoms were assessed visually and leaf samples were tested for virus(es) by ELISA. At least 29 cultivars were resistant to WYMV at the sites where only this virus was present but all the cultivars were severely infected at Rongcheng (Shandong Province) where CWMV was mixed with WYMV. There was evidence that the presence of CWMV assisted infection by WYMV and also resulted in more severe symptoms.At the mixed site in Yantai, Shandong Province, symptoms were mild and many cultivars had symptomless infection. Of the two strains of WYMV identified in Japan, the Chinese sites seem to be most similar to the type isolated, WYMV-T. Eleven cultivars seemed to be susceptible to WYMV only at Loutian (Hubei Province),suggesting that the virus at this site would be worth studying further.

  16. Rheological study of mixed flour: wheat (Triticum vulgare, barley (Hordeum vulgare and potato (Solanum tuberosum for use in the preparation of bread

    Directory of Open Access Journals (Sweden)

    Galo Sandoval

    2012-06-01

    Full Text Available With wheat flour imported and domestic wheat cereals produced in the country, and the potato tuber, a rheological study was performed to determine the most suitable proportions of substitution of wheat flour imported with the latter and its feasibility for making bread. We worked in mixtures of flour, wheat CWRS # 1 (red spring wheat in western Canada Cañicapa barley flour, wheat and potato Cojitambo Gabriela, from Ecuadorian cultures in proportions of 10, 20 and 30% (p / p. Masses from mixtures of flours were analyzed on a Brabender Farinograph, in order to determine the water absorption, development time, stability and rate of tolerance with a view to selecting the flour blends that have a behavior similar to CWRS wheat flour # 1. The best mixtures found were: wheat flour # 1 CWRS replaced with 10, 20 and 30% barley flour Cañicapa, and the mixture of wheat flour # 1 CWRS wheat flour in Cojitambo 30%. These flour mixes selected were also subjected to rheological analysis of their masses using a computer Mixolab. The breads made from flours selected were evaluated in a sensory panel. The breads more accepted by consumers were those containing 20 and 30% barley, followed by the group of those made with imported wheat with 30% wheat Cojitambo, and containing 10% of barley flour.

  17. Cluster analysis of historical and modern hard red spring wheat cultivars based on parentage and HPLC of gluten protein

    Science.gov (United States)

    There have been substantial breeding efforts in North Dakota to produce wheat cultivars that are well adapted to weather conditions and disease resistance. In this study, 30 hard red spring (HRS) wheat cultivars released between 1910 and 2013 were analyzed with regard to how they cluster in terms of...

  18. [Substitution of wheat flour by defatted palm meal flour, rich source of dietetic fiber in the preparation of cookies and breads].

    Science.gov (United States)

    Pacheco de Delahaye, E; Cedres, M; Alvarado, A; Cioccia, A

    1994-06-01

    A flour from defatted oil palm kernels was used for substitution of wheat bran for the preparation of dietary fiber-rich wheat cookies and bread. The flour, containing 71% insoluble dietary fiber, 2% soluble dietary fiber and 19% protein (dry basis), was used at three different levels (3%, 4.5% or 6%) for the formulation of cookies, and at 2.5% and 5% for the preparation of bread. Commercial samples containing 6% and 5% wheat bran for the cookies and bread, respectively, were used as reference products. The dietary fiber content ranged between 6.8 and 10.1% for the experimental cookies and between 5.1 and 7% for the corresponding breads. Both types of products showed lower starch content (42-50% for cookies and 34-36% for breads) than the reference samples. Protein quality, as assessed by true and apparent digestibility, PER and NPR, was similar for experimental and reference cookies and breads. The final product texture (increased/decreased) as dietary fiber level increased. Flavor tests performed with both an untrained panel and the cookie senior chef indicated preference for the 3% palm flour cookies and the 2.5% flour bread. No change in pH regulating compounds was observed in either experimental or reference cookies, although a slight increase in humidity was recorded for the palm flour-based cookies. The experimental bread whiteness decreased as the palm flour level increased.(ABSTRACT TRUNCATED AT 250 WORDS) PMID:7733791

  19. An approach to breeding for higher protein content in bread wheat

    International Nuclear Information System (INIS)

    This study deals with the development of a suitable experimental approach for improving the protein content of seeds in bread wheat. It has been found that scoring of protein content on a per seed basis rather than as a percentage of seed weight gives better results. In the first place, the heritability of protein content increases nearly three times when scoring is done on the basis of seed number. Also, protein content scored in this way showed a significant positive correlation with seed size. Correlation between seed size and percentage of protein in the seed is negative. An important implication of these findings is that scoring of protein content on the basis of seed number should help to avoid selection of genotypes showing reduced starch synthesis and, therefore, a lower yield of grains as well as protein on a per acre basis. Also, the observations suggest that selection for larger seed size may be an important means of improving the protein content of wheat. These and other implications are discussed. (author)

  20. Morphological Characteristics and Protein Patterns for some Bread Wheat Mutants Induced by Gamma Irradiation

    International Nuclear Information System (INIS)

    The investigation was conducted during the three successive growing seasons 2002/2003, 2003/2004 and 2004/2005 at the experimental farm of Plant Research Department, Nuclear Research Center, in order to select some mutants from the local wheat cultivar Gemmiza 9 after gamma irradiation with dose of 150, 250, 350, 450 and 550 Gy as well as to determine differences in seed protein patterns between Gemmiza 9 and selected mutants in M3 generation. 1- In M2 generation some variants with morphological changes i.e., dwarf, semidwarf, early heading, long grain, and grain yielding were selected. 2- In M3 progeny test, most of the offspring appeared the some characters those of their M2 selections. Therefore, they are considered as breed true. 3- Results showed that protein electrophoresis patterns were varied in the number, position and bands intensity from genotype to another, the all genotype had 58.4 KD. While, dwarf mutant was characterized by absent of four bands (116, 81, 45 and 28.8 KD). Mutants No.4, 6, 7 and 8 showed an increase in the band intensity of 45 KD with compared Gemmiza 9 wheat cultivar. This indicated that the selected lines have different genotypes

  1. The Wheat Black Jack: Advances Towards Sequencing the 21 Chromosomes of Bread Wheat

    Czech Academy of Sciences Publication Activity Database

    Choulet, F.; Caccamo, M.; Wright, J.; Alaux, M.; Šimková, Hana; Šafář, Jan; LeRoy, P.; Doležel, Jaroslav; Rogers, J.; Eversole, K.; Feuillet, C.

    Volume 1. Managing, sequencing and mining genetic resources. Dordrecht: Springer, 2014 - (Tuberosa, R.; Graner, A.; Frison, E.), s. 405-438 ISBN 978-94-007-7571-8 R&D Projects: GA ČR GAP501/10/1740; GA MŠk(CZ) LO1204 Grant ostatní: GA MŠk(CZ) ED0007/01/01 Institutional support: RVO:61389030 Keywords : Wheat * Polyploid * Chromosome Subject RIV: EB - Genetics ; Molecular Biology

  2. Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake.

    Science.gov (United States)

    Campbell, Lydia; Euston, Stephen R; Ahmed, Mohamed A

    2016-03-01

    This paper investigates the sensory acceptability and textural properties of leavened wheat bread and sponge cake fortified with cow protein isolates that had been denatured and glycated by thermal treatment. Defatted cowpea flour was prepared from cow pea beans and the protein isolate was prepared (CPI) and thermally denatured (DCPI). To prepare glycated cowpea protein isolate (GCPI) the cowpea flour slurry was heat treated before isolation of the protein. CPI was more susceptible to thermal denaturation than GCPI as determined by turbidity and sulphydryl groups resulting in greater loss of solubility. This is attributed to the higher glycation degree and higher carbohydrate content of GCPI as demonstrated by glycoprotein staining of SDS PAGE gels. Water absorption of bread dough was significantly enhanced by DCPI and to a larger extent GCPI compared to the control, resulting in softer texture. CPI resulted in significantly increased crumb hardness in baked bread than the control whereas DCPI or GCPI resulted in significantly softer crumb. Bread fortified with 4% DCPI or GCPI was similar to control as regards sensory and textural properties whereas 4% CPI was significantly different, limiting its inclusion level to 2%. There was a trend for higher sensory acceptability scores for GCPI containing bread compared DCPI. Whole egg was replaced by 20% by GCPI (3.5%) in sponge cake without affecting the sensory acceptability, whereas CPI and DCPI supplemented cakes were significantly different than the control. PMID:26471676

  3. Evaluation of Diversity and Traits Correlation in Spring Wheat Cultivars under Drought Stress

    OpenAIRE

    Naghavi, Mohammad Reza; Toorchi, Mahmoud; Moghaddam, Mohammad; Mohammad Reza SHAKIBA

    2015-01-01

    In order to study of diversity and classify agro-morphological characters under normal irrigation and drought stress in spring wheat cultivars, 20 cultivars were evaluated in the research farm of University of Tabriz, Iran. According to the results, significant correlation was found between grain yield and number of spikes per plant, number of tiller per plant, number of fertile tillers, spike length, root length, root number, root volume, root diameter and root dry weight under both conditio...

  4. COMPARATIVE MORPHO-BIOCHEMICAL RESPONSES OF WHEAT CULTIVARS SENSITIVE AND TOLERANT TO WATER STRESS

    OpenAIRE

    Heshmat S. Aldesuquy; Farag I. Ibraheem; Hanan E. Gahnem

    2014-01-01

    Water stress is likely the most important factor that adversely affects plant growth and development. In this study two wheat cultivars Gemmieza-7 (sensitive) and Sahel-1 (tolerant) were subjected to water stress and compared in terms of growth parameters (growth vigor of root and shoot), water relations (relative water content and saturation water deficit ) and protein as well as nucleic acids (DNA and RNA) content in flag leaves of both cultivars. In general, water stress caused noticeable ...

  5. The Respons of Bread Wheat Genotypes in Different Drought Types I. Grain Yield, Drouhgt Tolerance and Grain Yield Stability

    OpenAIRE

    AYRANCI, Ramazan; SADE, Bayram; SOYLU, Süleyman

    2014-01-01

    The purpose of this study was to determine bread wheat genotypes with high yield potential and stability under controlled field conditions which resembled drought types exist in different plant growth stages in the Central Anatolia Region.This study was conducted using split-plot arrangement in randomized complete block design with four replications, the main plots were five drought treatments (D1: the general drought that represents the long term drought in region, D2:drought from the initia...

  6. Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients

    OpenAIRE

    Di Cagno, Raffaella; De Angelis, Maria; Auricchio, Salvatore; Greco, Luigi; Clarke, Charmaine; De Vincenzi, Massimo; Giovannini, Claudio; D'Archivio, Massimo; Landolfo, Francesca; Parrilli, Giampaolo; Minervini, Fabio; Arendt, Elke; Gobbetti, Marco

    2004-01-01

    This work was aimed at producing a sourdough bread that is tolerated by celiac sprue (CS) patients. Selected sourdough lactobacilli had specialized peptidases capable of hydrolyzing Pro-rich peptides, including the 33-mer peptide, the most potent inducer of gut-derived human T-cell lines in CS patients. This epitope, the most important in CS, was hydrolyzed completely after treatment with cells and their cytoplasmic extracts (CE). A sourdough made from a mixture of wheat (30%) and nontoxic oa...

  7. Physicochemical effects of chia (Salvia Hispanica) seed flour on each wheat bread-making process phase and product storage

    OpenAIRE

    Verdú Amat, Samuel; Vasquez, Francisco; Ivorra Martínez, Eugenio; Sánchez Salmerón, Antonio José; Barat Baviera, José Manuel; Grau Meló, Raúl

    2015-01-01

    Some chia seed flour effects relating to different bread-making process phases and variables were studied by distinct image analysis and physicochemical techniques. Wheat flours with three different degrees of substitution (5%, 10% and 15%) were tested. In technological terms, the aim was to study the influence and properties of chia flour on several relevant parameters, such as pasting properties, growth kinetics and internal crumb structure during dough fermentation; and baking ...

  8. Novel Structural and Functional Motifs in cellulose synthase (CesA) Genes of Bread Wheat (Triticum aestivum, L.)

    OpenAIRE

    Kaur, Simerjeet; Dhugga, Kanwarpal S; Gill, Kulvinder; Singh, Jaswinder

    2016-01-01

    Cellulose is the primary determinant of mechanical strength in plant tissues. Late-season lodging is inversely related to the amount of cellulose in a unit length of the stem. Wheat is the most widely grown of all the crops globally, yet information on its CesA gene family is limited. We have identified 22 CesA genes from bread wheat, which include homoeologs from each of the three genomes, and named them as TaCesAXA, TaCesAXB or TaCesAXD, where X denotes the gene number and the last suffix s...

  9. Characterization of new allele influencing flowering time in bread wheat introgressed from Triticum militinae.

    Science.gov (United States)

    Ivaničová, Zuzana; Jakobson, Irena; Reis, Diana; Šafář, Jan; Milec, Zbyněk; Abrouk, Michael; Doležel, Jaroslav; Järve, Kadri; Valárik, Miroslav

    2016-09-25

    Flowering time variation was identified within a mapping population of doubled haploid lines developed from a cross between the introgressive line 8.1 and spring bread wheat cv. Tähti. The line 8.1 carried introgressions from tetraploid Triticum militinae in the cv. Tähti genetic background on chromosomes 1A, 2A, 4A, 5A, 7A, 1B and 5B. The most significant QTL for the flowering time variation was identified within the introgressed region on chromosome 5A and its largest effect was associated with the VRN-A1 locus, accounting for up to 70% of phenotypic variance. The allele of T. militinae origin was designated as VRN-A1f-like. The effect of the VRN-A1f-like allele was verified in two other mapping populations. QTL analysis identified that in cv. Tähti and cv. Mooni genetic background, VRN-A1f-like allele incurred a delay of 1.9-18.6 days in flowering time, depending on growing conditions. Sequence comparison of the VRN-A1f-like and VRN-A1a alleles from the parental lines of the mapping populations revealed major mutations in the promoter region as well as in the first intron, including insertion of a MITE element and a large deletion. The sequence variation allowed construction of specific diagnostic PCR markers for VRN-A1f-like allele determination. Identification and quantification of the effect of the VRN-A1f-like allele offers a useful tool for wheat breeding and for studying fine-scale regulation of flowering pathways in wheat. PMID:26899284

  10. GENETIC DIVERSITY OF WINTER BREAD WHEAT (TRITICUM AESTIVUM L. SSP. VULGARE

    Directory of Open Access Journals (Sweden)

    Sonja Petrović

    2011-06-01

    Full Text Available Diversity was analyzed based on agronomic and morphologic traits and molecular data. The main objectives of this study were: 1. to estimate genetic diversity of wheat germplasm using agronomic and morphologic traits and molecular markers, 2. to investigate the existence of genetic erosion within tested wheat germplasm, 3. to explore potential utilization of combination of agronomic, morphologic and molecular markers in plant breeding. Forty winter bread wheat varieties were used originating from Croatia, Austria, France, Italy and Russia. Field trial was conducted during two vegetation years (2007/2008, 2008/2009 in three replications according to randomized block design. Ten traits were included in agronomic and morphologic analysis. Composition of high molecular weight glutenin subunits (HMW GS was evaluated for 16 varieties, whereas literature data are used for the rest. Starch composition analysis was based on amylose and amylopectin isolation, their quantity and ratio. For the SSR analysis 26 microsatellite primers were used, and for the AFLP analysis four primer combinations. Statistical analysis was performed using SAS Software 9.1.3, NTSYS ver.2.2., Arlequin ver2.0. and Powermarker ver.3.25. Analyzed varieties displayed highly significant differences (p<0,001 for all agronomic traits and for amylose/amylopectin ratio. High variability of HMW GS was found among varieties. Estimation of genetic diversity based on morphologic and molecular data were used to construct dendograms. AMOVA was used to evaluate variability based on molecular data. Genetic diversity was estimated among and within morphologic and molecular data. SSR and AFLP markers showed efficient discrimination power between highly related genotypes. Significant correlation was found out between two molecular methods which showed more accurate estimate of genetic diversity than by agronomic and morphologic data.

  11. Analysis of grain filling process to the varied meteorological conditions in winter wheat [Triticum aestivum] cultivars

    International Nuclear Information System (INIS)

    This paper describes effects of varied meteorological conditions on the grain filling periods, stabilities of yield and quality of winter wheat cultivars with different maturity characteristics (cv. Ayahikari, Norin61, Bandowase, and Tsurupikari). In the field experiments, the meteorological treatments were made during the first heading time on 17 April 2001 and the middle heading time on 24 April 2000. Air temperature, global solar radiation and soil moisture were controlled using a rain shelter, cheesecloth and irrigation system. The growth speed and growth period of wheat grains varied among four winter wheat cultivars, depending on meteorological conditions. The growth speed increased within 1 8.4 deg C of mean air temperature over the 30 days after the anthesis. On the other hand, it was found that the growth speed of wheat grains and the maximum number of wheat grains (Ymax) decreased greatly with the 44.4% interception of global solar radiation. Logistic functions were fitted to the relationship between the relative thousand-kernel-weight (Y/Ymax) and the total integrated temperature (sigmaTa) after heading for all treatment conditions. The maximum weight of grains (Ymax) achieved at the harvest time varied somewhat clearly among four winter wheat cultivars and meteorological conditions. Multiple regression analysis showed that the grain yield (Ymax) of four wheat cultivars correlated positively with daily mean solar radiation. It was also found that the cultivar Ayahikari had a highly significant negative correlation between its grain weight and soil moisture. Namely, the grain weight of high soil moisture plot with pF=1.5 was lower by about 9% than that of a control plot with pF=3.5. On the other hand, the grain yield of cultivar Norin61 responded inversely to a wet environment, indicating that its grain weight was higher for high soil moisture and high wet-bulb temperature than for a dry environment. The grain yield of early varieties of Bandowase and

  12. Identification and characterization of more than 4 million intervarietal SNPs across the group 7 chromosomes of bread wheat.

    Science.gov (United States)

    Lai, Kaitao; Lorenc, Michał T; Lee, Hong Ching; Berkman, Paul J; Bayer, Philipp Emanuel; Visendi, Paul; Ruperao, Pradeep; Fitzgerald, Timothy L; Zander, Manuel; Chan, Chon-Kit Kenneth; Manoli, Sahana; Stiller, Jiri; Batley, Jacqueline; Edwards, David

    2015-01-01

    Despite being a major international crop, our understanding of the wheat genome is relatively poor due to its large size and complexity. To gain a greater understanding of wheat genome diversity, we have identified single nucleotide polymorphisms between 16 Australian bread wheat varieties. Whole-genome shotgun Illumina paired read sequence data were mapped to the draft assemblies of chromosomes 7A, 7B and 7D to identify more than 4 million intervarietal SNPs. SNP density varied between the three genomes, with much greater density observed on the A and B genomes than the D genome. This variation may be a result of substantial gene flow from the tetraploid Triticum turgidum, which possesses A and B genomes, during early co-cultivation of tetraploid and hexaploid wheat. In addition, we examined SNP density variation along the chromosome syntenic builds and identified genes in low-density regions which may have been selected during domestication and breeding. This study highlights the impact of evolution and breeding on the bread wheat genome and provides a substantial resource for trait association and crop improvement. All SNP data are publically available on a generic genome browser GBrowse at www.wheatgenome.info. PMID:25147022

  13. Effects of soil properties and cultivar on cadmium accumulation in wheat grain

    International Nuclear Information System (INIS)

    Cd accumulation in the grain of wheat cultivars grown on soils at seven experimental sites in the Austrian wheat zone was significantly affected by soil chemical characteristics and by cultivar. Multiple linear regression analyses indicate that about 80% of the variation in Cd accumulation may be explained by cultivar, total soil Cd, and organic carbon (OC). An additional 10% of the variation was correlated with Cl- and Ca2+ in the soil solution. Uptake of Cd increased with higher soil Cd content and higher Cl- concentrations in soil solution, but decreased at higher levels of OC and soluble Ca. Cd accumulation varied by a factor of up to 2.5 among cultivars. The highest Cd accumulations was found in some spring durum cultivars in soils containing relatively low total Cd (-1); at some sites the maximum permissible Cd concentrations in wheat grain (0.1 mg kg-1) was exceeded according to German regulations. Selecting low Cd-accumulating cultivars and adjusting soil chemical conditions may provide alternatives to reduce Cd intake in human diet. (orig.)

  14. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.

    Science.gov (United States)

    Bucsella, Blanka; Takács, Ágnes; Vizer, Viktoria; Schwendener, Urs; Tömösközi, Sándor

    2016-01-01

    Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 °C, 12 min) and hydrothermal (95 °C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties. PMID:26213066

  15. EVALUATING THE DROUGHT STRESS TOLERANCE EFFICIENCY OF WHEAT ( TRITICUM AESTIVUM L.) CULTIVARS

    OpenAIRE

    SAMMAR RAZA M.A.; Saleem, M. F.; Khan, I H; M. Jamil; Ijaz, M.; Khan, M. A.

    2012-01-01

    The study was conducted at the Nuclear Institute for Agriculture and Biology (NIAB), Faisalabad, Pakistan to evaluate the drought stress tolerance efficiency of wheat cultivars. Eight wheat (Triticum aestivum L.) genotypes namely (Pasban-90, Inqalab-91, Auqab-2000, AS-2002, Sahar-2006, Shafaq-2006, Lasani-2008, and FSD-2008) were used for screening in laboratory. Three techniques were used for the screening. These techniques are (I) seed germination at -0.6 MPa external water potential (PEG-6...

  16. Identification of Leaf Proteins Differentially Accumulated between Wheat Cultivars Distinct in Their Levels of Drought Tolerance

    OpenAIRE

    Cheng, Zhiwei; Dong, Kun; Ge, Pei; Bian, Yanwei; Dong, Liwei; Deng, Xiong; Li, Xiaohui; Yan, Yueming

    2015-01-01

    The drought-tolerant ‘Ningchun 47’ (NC47) and drought-sensitive ‘Chinese Spring’ (CS) wheat (Triticum aestivum L.) cultivars were treated with different PEG6000 concentrations at the three-leaf stage. An analysis on the physiological and proteomic changes of wheat seedling in response to drought stress was performed. In total, 146 differentially accumulated protein (DAP) spots were separated and recognised using two-dimensional gel electrophoresis. In total, 101 DAP spots representing 77 uniq...

  17. Determination of Root Traits in Wild, Landrace and Modern Wheats and Dissection of Quantitative Trait Loci (QTL) for Root Characters in Bread Wheat

    OpenAIRE

    BEKTAS, HARUN

    2015-01-01

    Bread wheat is an allohexaploid crop with a large and complex genome structure. It was one of the first crops domesticated by human beings in the Near East and it had dramatic effects on human history. The amount of energy gained per hour of work from wheat was much higher than hunting and gathering. Ancient farmers continuously selected it to increase seed size, grain yield, and straw yield to feed a growing population; this scenario has not changed for thousands of years. Plant scientists, ...

  18. MOLECULAR SCREENING OF LEAF RUST AND STRIP RUST RESISTANCE GENES IN F5 BREAD WHEAT IN EGYPT

    OpenAIRE

    Reham M. Abd El-Azeem; S. H. M. Abd-El-Haleem

    2014-01-01

    Highly wheat production in Egypt is constrained due to many diseases. Rust and stripe (yellow) rust diseases consider from the most important wheat diseases in Egypt. Thus, molecular screening of genetically resistant cultivars, varieties, accessions and hybrids offspring through many generations, is one of the most sustainable solutions to overcome these diseases. The objective of this study is screening strip (yellow) rust and leaf rust resistance genes in the three parents ...

  19. Studies on certain aspects of seed-borne fungi. VI. Fungi associated with different cultivars of wheat (Triticum aestivum L.

    Directory of Open Access Journals (Sweden)

    K. K. Pandey

    2014-11-01

    Full Text Available Fungi associated with eight cultivars of wheat have been investigated. Twenty seven species were isolated from external and internal surface of all the wheat (Triticum aestivum L. cultivars respectively. Out of five dominant and subdominant fungi anly Aspergillus terreus and Alternaria tenuis were able to colonize internally. The culture filtrates of test fungi reduced the germination of all wheat varieties up to different degrees.

  20. Impact of the D genome and quantitative trait loci on quantitative traits in a spring durum by spring bread wheat cross

    Science.gov (United States)

    Desirable agronomic traits are similar for common hexaploid (6X) bread wheat (Triticum aestivum, 2n = 6x = 42, genome, AABBDD) and tetraploid (4X) durum wheat (Triticum turgidum durum, 2n = 4x = 28, genome, AABB). However, they are genetically isolated from each other due to an unequal number of ge...

  1. Crystallinity changes in wheat starch during the bread-making process: Starch crystallinity in the bread crust

    NARCIS (Netherlands)

    Primo-Martín, C.; Nieuwenhuijzen, N.H. van; Hamer, R.J.; Vliet, T. van

    2007-01-01

    The crystallinity of starch in crispy bread crust was quantified using several different techniques. Confocal scanning laser microscopy (CSLM) demonstrated the presence of granular starch in the crust and remnants of granules when moving towards the crumb. Differential scanning calorimetry (DSC) sho

  2. Weed suppression and weed tolerance of wheat cultivars - relevant traits for Integrated Pest Management

    Directory of Open Access Journals (Sweden)

    Verschwele, Arnd

    2014-02-01

    Full Text Available An assortment of 10 winter wheat cultivars was tested for specific effects on weed suppression. Furthermore cultivar specific effects of weed infestation and weed control measures on the crop yield were investigated. Two trial series conducted from 2005 to 2010 demonstrated a wide cultivar specific range of shading capacity and weed suppression. Light penetration and the dry matter of the model weed Sinapis alba were highly correlated (r = 0.87 in trial series A (2005-2007. Consequently, the weed dry matter in the less competitive cultivar Dekan was 5 times higher compared to the weak competitor Cubus. Mechanical weed control by harrowing reduced ears density of all cultivars tested in trial series A. These reductions were significantly higher in the cultivars Bussard and Pegassos compared to the other cultivars. Since the weed infestation was low and negative crop effects by harrowing could be compensated by a higher number of kernels/ear, the yield effects were the same for all cultivars. Contrary to the hypothesis, a cultivar specific yield response by harrowing could not be assessed. Higher competition effects by sowing the model weed Sinapis alba could be realised in trial series B (2008-20120. Consequently, the control measures (a harrowing (b 50% herbicide (c 100% herbicide resulted in significantly higher crop yields ranging from 1.23 t*ha-1 (harrowing to 2.08 t*ha-1 (100% herbicide. The yield reduction caused by the model weed was not the same for all cultivars and was lower for the cultivars Cubus and Limes (6% and 7% compared to Boomer (15%. Thus, weed tolerance could be identified as a cultivar specific trait. There were significant interactions between cultivar and weed control measures: The yield increase (relative to model weed was 5% for Bussard, which was much lower compared to the treatment effects on the cultivar Impression (11%. The hypothesis that yield effects by mechanical and chemical weed control may be affected by the

  3. Effect of bread dough mixing method on rye bread quality

    OpenAIRE

    Đukić Dragutin A.; Radović Milorad M.; Mandić Leka G.; Vesković-Moračanin Slavica M.

    2014-01-01

    The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method) on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour - 60:40) and determine its advantages over the straight dough method. Three bread dough mixing methods were used: I - indirect bread dough mixing using flour scalding; II - indirect bread dough mixing without flour scalding; III - straight dough mixing. The study involved t...

  4. Radioactivity of flour, wheat, bread improvers and dose estimates in Sudan

    International Nuclear Information System (INIS)

    The steady rise in the use of isotopes and nuclear technology in various purposes in human life, both agro-industrial military, medical, may increase the chances of radioactive contamination that increases the exposure of ionizing radiation which raise awareness in increasing the need to know how to assess that exposure. Control of imported foodstuffs to ensure that not contaminated with radioactive materials is very important at this stage. The present study aims to investigating radioactivity in foodstuff consumed in Sudan to measure radionuclide in wheat flour, bread improvers specific objectives to measure radioactive contaminants and to estimate radiation dose from this consumption. The health impact of radionuclide ingestion from foodstuffs was evaluated by the committed effective doses determined in 30 samples of foodstuff. collected in the Port Sudan on the red sea, the radioactivity tracer of K-40, U-238 and Th-232 were measured by gamma ray spectrometry employing an using Nal (Ti) calibration process carried out for gamma spectrometry using MW652 as a reference source which recommended by International Atomic Energy Agency (IAEA) including source Cs-137 and Co-60 with two energy levels. The K-40 activity concentration in the flour samples, rang (303.07-40.48) (Bq/kg), 238U (4.81-1.95) (Bq/kg), Th-232 (7.60-1.61) Bq/kg) wheat samples range k-40 (250.62-27.22) (Bq/kg), U-238 (4.92-190) (Bq/kg), Th-232 (5.74-1.61) (Bq/kg) and bread improvers samples k-40 (68.60-13.61 (Bq/kg) U-238 (5.73-194) (Bq/kg). The total average effective dose for age (>17 years) was found in to flour be 2.35±7.12 mSv/y, 1.15±0.95 mSv/y, 1.65±2.02 mSv/y, the maximum dose values obtained were 6.01 mSv/y, 1.95 mSv/y, 1.57 mSv/y. The total average effective dose for age (>17 years) was found in to wheat 1.58±6.85 mSv/y 1.16±1.33 mSv/y, 0.48±1.14 mSv/y, the maximum dose values obtained were 4.14 mSv/y, 1.66 mSv/y, 0.99 mSv/y. The total average effective dose for age (>17 years) was

  5. A high-density, SNP-based consensus map of tetraploid wheat as a bridge to integrate durum and bread wheat genomics and breeding

    OpenAIRE

    Maccaferri, M; Ricci, A.; Salvi, S.; Milner, SG; Noli, E; Martelli, PL; Casadio, R.; Akhunov, E.; Scalabrin, S.; Vendramin, V; AMMAR, K.; Blanco, A.; Desiderio, F.; Distelfeld, A; Dubcovsky, J.

    2015-01-01

    © 2015 Society for Experimental Biology, Association of Applied Biologists and John Wiley & Sons Ltd. Consensus linkage maps are important tools in crop genomics. We have assembled a high-density tetraploid wheat consensus map by integrating 13 data sets from independent biparental populations involving durum wheat cultivars (Triticum turgidum ssp. durum), cultivated emmer (T. turgidum ssp. dicoccum) and their ancestor (wild emmer, T. turgidum ssp. dicoccoides). The consensus map harboured 30...

  6. Cellulosic ethanol: interactions between cultivar and enzyme loading in wheat straw processing

    Directory of Open Access Journals (Sweden)

    Felby Claus

    2010-11-01

    Full Text Available Abstract Background Variations in sugar yield due to genotypic qualities of feedstock are largely undescribed for pilot-scale ethanol processing. Our objectives were to compare glucose and xylose yield (conversion and total sugar yield from straw of five winter wheat cultivars at three enzyme loadings (2.5, 5 and 10 FPU g-1 dm pretreated straw and to compare particle size distribution of cultivars after pilot-scale hydrothermal pretreatment. Results Significant interactions between enzyme loading and cultivars show that breeding for cultivars with high sugar yields under modest enzyme loading could be warranted. At an enzyme loading of 5 FPU g-1 dm pretreated straw, a significant difference in sugar yields of 17% was found between the highest and lowest yielding cultivars. Sugar yield from separately hydrolyzed particle-size fractions of each cultivar showed that finer particles had 11% to 21% higher yields than coarse particles. The amount of coarse particles from the cultivar with lowest sugar yield was negatively correlated with sugar conversion. Conclusions We conclude that genetic differences in sugar yield and response to enzyme loading exist for wheat straw at pilot scale, depending on differences in removal of hemicellulose, accumulation of ash and particle-size distribution introduced by the pretreatment.

  7. An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread

    OpenAIRE

    Aneta Kopeć; Barbara Borczak; Mirosław Pysz; Elżbieta Sikora; Marek Sikora; Duska Curic; Dubravka Novotni

    2014-01-01

    Background. Bread can be a good source of nutrients as well as non-nutrient compounds. This study was designed to assess the effect of adding of sourdough and whey proteins to wholemeal (WM) bread produced by bake-off technology on chemical composition and bioavailability of proteins, calcium, phosphorus, magnesium and iron content in Wistar rats. Material and methods. Wholemeal breads were baked with using conventional or bake off technology. In breads chemical composition, selected miner...

  8. A Standardized Inoculation Protocol to Test Wheat Cultivars for Reaction to Head Blast caused by Magnaporthe oryzae (Triticum pathotype)

    Science.gov (United States)

    Wheat blast, caused by the Triticum pathotype of M. oryzae (MoT), poses a significant threat to wheat production worldwide. Because this pathotype does not occur in the U.S., it is important to prepare for its possible introduction. As part of this preparation, over 500 U.S. wheat cultivars were tes...

  9. 黄淮麦区小麦资源中高温抗条锈性品种的筛选%Screening of Wheat Cultivars for High Temperature Resistance to Stripe Rust from Wheat Resources in Huanghuai Growth Area

    Institute of Scientific and Technical Information of China (English)

    杨炜迪; 陈宏灏; 王美南

    2008-01-01

    [Objective] The study aimed to screen wheat cultivars with high temperature resistance to stripe rust from the wheat resources in Huanghuai growth area. [Method] Seedlings of 165 wheat cultivars from Huanghuai growth area were identified by wheat stripe rust under high temperature; then the wheat cultivars showing stripe rust at seedling stage were further used to identify the same resistance in field. [Results] 13 cultivars were proved to be stripe rust resistant under high temperature, and the expression stages of stripe rust in the 13 cultivars were revealed. The field identification results confirmed the identification results at seedling stage via inoculation of mixed stripe rust of physiological races. The stripe resistances of wheat cultivars were also proved to be non-race-specific. [Conclusion] Wheat resources in Huanghuai growth area are abundant in wheat cultivars with high temperature resistance to stripe rust.

  10. Wheat cultivars affecting life history and digestive amylolytic activity of Sitotroga cerealella Olivier (Lepidoptera: Gelechiidae).

    Science.gov (United States)

    Borzoui, E; Naseri, B

    2016-08-01

    The life history and digestive α-amylase activity of the Angoumois grain moth, Sitotroga cerealella Olivier (Lepidoptera: Gelechiidae) were studied on six wheat cultivars (Arg, Bam, Nai 60, Pishtaz, Sepahan and Shanghai) at 25 ± 1°C, relative humidity of 65 ± 5% and a photoperiod of 16:8 (L:D) h. A delay in the developmental time of S. cerealella immature stages was detected when larvae were fed on cultivar Sepahan. The maximum survival rate of immature stages was seen on cultivar Bam (93.33 ± 2.10%), and the minimum rates were on cultivars Nai 60 (54.66 ± 2.49%) and Sepahan (49.33 ± 4.52%). The highest realized fecundity and fertility were recorded for females which came from larvae fed on cultivar Bam (93.30 ± 2.10 eggs/female and 91.90 ± 3.10%, respectively); and the lowest ones were observed for females which came from larvae fed on cultivar Sepahan (49.30 ± 4.50 eggs/female and 67.4 ± 11.1%, respectively). The heaviest male and female weights of S. cerealella were observed on cultivar Bam (2.97 ± 0.02 and 4.80 ± 0.01 mg, respectively). The highest amylolytic activity of the fourth instar was detected on cultivar Bam (0.89 ± 0.04 mg maltose min-1), which had the maximum mean hundred-wheat weight (5.92 ± 0.19 g). One α-amylase isozyme was detected in the midgut extracts from the fourth instar larvae fed on different wheat cultivars, and the highest intensity was found in larvae fed on cultivar Bam. Correlation analyses showed that very high correlations existed between the immature period, fecundity and fertility on one side and inhibition of α-amylase, soluble starch content and hundred-wheat weight on the other. According to the obtained results, cultivar Sepahan is an unfavorable host for the feeding and development of S. cerealella. PMID:27019124

  11. Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation.

    Science.gov (United States)

    Nionelli, Luana; Curri, Nertila; Curiel, José Antonio; Di Cagno, Raffaella; Pontonio, Erica; Cavoski, Ivana; Gobbetti, Marco; Rizzello, Carlo Giuseppe

    2014-12-01

    Six Albanian soft and durum wheat cultivars were characterized based on chemical and technological features, showing different attitudes for bread making. Gliadin and glutenin fractions were selectively extracted from flours, and subjected to two-dimensional electrophoresis. Linja 7 and LVS flours showed the best characteristics, and abundance of high molecular weight (HMW)-glutenins. Type I sourdoughs were prepared through back slopping procedure, and the lactic acid bacteria were typed and identified. Lactobacillus plantarum and Leuconostoc mesenteroides were the predominant species. Thirty-eight representative isolates were singly used for sourdough fermentation of soft and durum wheat Albanian flours and their selection was carried out based on growth and acidification, quotient of fermentation, and proteolytic activity. Two different pools of lactic acid bacteria were designed to ferment soft or durum wheat flours. Sourdough fermentation with mixed and selected starters positively affected the quotient of fermentation, concentration of free amino acids, profile of phenolic acids, and antioxidant and phytase activities. This study provided the basis to exploit the potential of wheat Albanian flours based on an integrated approach, which considered the characterization of the flours and the processing conditions. PMID:25084651

  12. Screening of Bangladeshi winter wheat (Triticum aestivum L.) cultivars for sensitivity to ozone

    Science.gov (United States)

    The sensitivity to ozone of ten Bangladeshi wheat cultivars was tested by exposing plants to eight ozone exposure regimes in controlled environment chambers. Visible leaf injury, dry weight, chlorophyll, carotenoid content, leaf greenness (SPAD value), quantum yield of photochemistry and stomatal re...

  13. Differential protection of ethylenediurea (EDU) against ambient ozone for five cultivars of tropical wheat

    International Nuclear Information System (INIS)

    The antiozonant EDU (ethylenediurea) was used to assess the impact of ambient O3 under field conditions on five cultivars of tropical wheat (Triticum aestivum L.). EDU solution (0 ppm and 400 ppm) was applied as soil drench (100 ml plant-1) 10 days after germination (DAG) at an interval of 12 days. EDU-treated plants showed significant increments in stomatal conductance, photosynthetic rate, variable fluorescence, total chlorophyll, ascorbic acid, proline and protein contents and protective enzymes (POX, SOD and APX) activities in HUW468, HUW510 and HUW234 cultivars, while, a reverse trend was observed for lipid peroxidation. EDU application restored grain yield significantly by maintaining higher levels of antioxidants, metabolites and enzymes in cultivars HUW468 and HUW510. Sonalika and PBW343 showed least response of measured parameters under EDU treatment suggesting their greater resistance to O3. EDU, thus proved its usefulness in screening suitable wheat cultivars for areas experiencing elevated concentrations of O3. - EDU successfully screened the sensitivity of tropical wheat cultivars to ambient O3 under natural field conditions.

  14. Differential protection of ethylenediurea (EDU) against ambient ozone for five cultivars of tropical wheat

    Energy Technology Data Exchange (ETDEWEB)

    Singh, Shalini [Lab of Air Pollution and Global Climatic Change, Ecology Research Circle, Department of Botany, Banaras Hindu University, Varanasi 221005 (India); Agrawal, S.B., E-mail: sbagrawal56@gmail.co [Lab of Air Pollution and Global Climatic Change, Ecology Research Circle, Department of Botany, Banaras Hindu University, Varanasi 221005 (India); Agrawal, Madhoolika [Lab of Air Pollution and Global Climatic Change, Ecology Research Circle, Department of Botany, Banaras Hindu University, Varanasi 221005 (India)

    2009-08-15

    The antiozonant EDU (ethylenediurea) was used to assess the impact of ambient O{sub 3} under field conditions on five cultivars of tropical wheat (Triticum aestivum L.). EDU solution (0 ppm and 400 ppm) was applied as soil drench (100 ml plant{sup -1}) 10 days after germination (DAG) at an interval of 12 days. EDU-treated plants showed significant increments in stomatal conductance, photosynthetic rate, variable fluorescence, total chlorophyll, ascorbic acid, proline and protein contents and protective enzymes (POX, SOD and APX) activities in HUW468, HUW510 and HUW234 cultivars, while, a reverse trend was observed for lipid peroxidation. EDU application restored grain yield significantly by maintaining higher levels of antioxidants, metabolites and enzymes in cultivars HUW468 and HUW510. Sonalika and PBW343 showed least response of measured parameters under EDU treatment suggesting their greater resistance to O{sub 3}. EDU, thus proved its usefulness in screening suitable wheat cultivars for areas experiencing elevated concentrations of O{sub 3}. - EDU successfully screened the sensitivity of tropical wheat cultivars to ambient O{sub 3} under natural field conditions.

  15. Green manure addition to soil increases grain zinc concentration in bread wheat.

    Science.gov (United States)

    Aghili, Forough; Gamper, Hannes A; Eikenberg, Jost; Khoshgoftarmanesh, Amir H; Afyuni, Majid; Schulin, Rainer; Jansa, Jan; Frossard, Emmanuel

    2014-01-01

    Zinc (Zn) deficiency is a major problem for many people living on wheat-based diets. Here, we explored whether addition of green manure of red clover and sunflower to a calcareous soil or inoculating a non-indigenous arbuscular mycorrhizal fungal (AMF) strain may increase grain Zn concentration in bread wheat. For this purpose we performed a multifactorial pot experiment, in which the effects of two green manures (red clover, sunflower), ZnSO4 application, soil γ-irradiation (elimination of naturally occurring AMF), and AMF inoculation were tested. Both green manures were labeled with 65Zn radiotracer to record the Zn recoveries in the aboveground plant biomass. Application of ZnSO4 fertilizer increased grain Zn concentration from 20 to 39 mg Zn kg-1 and sole addition of green manure of sunflower to soil raised grain Zn concentration to 31 mg Zn kg-1. Adding the two together to soil increased grain Zn concentration even further to 54 mg Zn kg-1. Mixing green manure of sunflower to soil mobilized additional 48 µg Zn (kg soil)-1 for transfer to the aboveground plant biomass, compared to the total of 132 µg Zn (kg soil)-1 taken up from plain soil when neither green manure nor ZnSO4 were applied. Green manure amendments to soil also raised the DTPA-extractable Zn in soil. Inoculating a non-indigenous AMF did not increase plant Zn uptake. The study thus showed that organic matter amendments to soil can contribute to a better utilization of naturally stocked soil micronutrients, and thereby reduce any need for major external inputs. PMID:24999738

  16. Global commodity price peaks and governmental interventions: The case of the wheat-to-bread supply chain in Serbia – Did consumers really benefit?

    OpenAIRE

    Djuric, Ivan; Gotz, Linde; Glauben, Thomas

    2012-01-01

    We analyze how the governmental market interventions, during the commodity price peaks 2007/2008 and 2010/2011, have affected the transmission of price changes along the wheat-to-bread supply chain in Serbia. We aim to investigate if consumers benefitted from the wheat and flour export restrictions or if other members along the supply chain were able to gain advantage. Our analysis of price dynamics between wheat and flour prices within a Markov Switching Vector Error Correction Model suggest...

  17. Wheat growing, flour milling and bread baking: A case study of a domestic agricultural industry adapting to overseas competition. Report to the foundation for Research Science and Technology

    OpenAIRE

    Pickford, Michael

    1999-01-01

    The wheat growing, flour milling and bread baking industries (henceforth, for the sake of brevity, 'the industries') are closely interrelated in various ways. [...] In New Zealand most wheat is grown to be milled into flour, with individual farmers usually contracting directly with particular millers for sale of their crop prior to sowing the seed. As the country is not self-sufficient in wheat, the local crop has to be supplemented by substantial imports, mostly from Australia. The bulk of t...

  18. ASCORBIC ACID CONTROLS MYCOSPHAERELLA GRAMINICOLA IN BREAD AND DURUM WHEAT THROUGH DIRECT EFFECT ON THE PATHOGEN AND INDIRECT ACTION VIA PLANT DEFENCE.

    Science.gov (United States)

    Somai-Jemmali, L; Magnin-Robert, M; Randoux, B; Siah, A; Tisserant, B; Halama, P; Reignault, Ph; Hamada, W

    2015-01-01

    Septoria tritici blotch (STB) caused by Mycosphaerella graminicola is one of the most devastating foliar diseases on wheat. Due to the emergence of fungicide-resistant M. graminicola strains and in an effort to reduce the impact of pesticides on the environment, considerable interest has been devoted to alternative control strategies. The use of natural products, especially through a defense-activating effect on the host, could be considered. Acid ascorbic (AA) is synthesized by plants and most animal cells with antioxidant properties. This study aimed at: (i) assessing the protective effect of an AA-based product on bread (BW) and durum (DW) wheat (Triticum aestivum and T. durum, respectively) susceptible cultivars against M. graminicola and (ii) investigating the mechanisms involved in wheat protection. Therefore, the foliar application of a formulated AA-based product (50 mg L-) on 3-week-old wheat plants reduced the infection level by more than 75% for both BW and DW. In vitro experiments revealed that AA induced a strong inhibition of spore germination (at 50 mg L.(-1)) and hyphal growth (at 16 mg L.(-1)) for both M. graminicola strains, infecting either BW or DW. Used as a preventive foliar spray on wheat leaves, microscopic observations revealed that AA inhibits in planta spore germination, hyphal growth, leaf penetration, substomatal colonization and eventually sporulation. Moreover, AA treatment also decreased fungal protease and cell wall degrading enzyme activities, putative pathogenicity determinants of M. graminicola. In addition to these effects on the fungus, AA induced defence reactions in both BW and DW. Indeed, in non-inoculated context, eliciting effect was observed on (i) stimulation of enzymatic activities such as lipoxygenase, peroxydase and catalase and (ii) transcript accumulation of genes encoding for pathogenesis-related (PR) proteins (chitinase class IV, peroxidase). In inoculated condition, accumulation of H2O2 and phenolic compounds

  19. Meiotic chromosome behaviours in M1 generation of bread wheat irradiated by gamma-rays

    International Nuclear Information System (INIS)

    Growing plants of bread wheat (Triticum aestivum L. 2 n=6x=42, AABBDD) were subjected to acute or chronic irradiation by gamma-rays from 60Co and meiotic chromosome behaviours of PMCS in M1 generation were cytologically compared. Both acute and chronic irradiations produced different types of chromosomal aberrations at the meiotic stages. Among them, translocation type was the most frequent, followed by univalent type. A mixed type, i. e. translocation accompanying one or more univalents was often detected. Even normal type which lacked translocation and univalent included laggards and briclges without exception. Other meiotic abnormalities such as deletion, iso-chromosome and micronuclei were observed frequently in both treatments. Dose dependency of translocation frequency was not recognized in this experiment. In chronic irradiation, different chromosome numbers and meiotic behaviours were found not only among florets of a spike but also among anthers of a floret. A number of plants with aneuploid-like grass types occurred at a high frequency in M1, especially with low exposure

  20. Heritability studies of yield and yield associated traits in bread wheat

    International Nuclear Information System (INIS)

    Heritability studies provide valid information about the traits that are transmitted from parents to offspring and also to the successive generations. Such studies help plant breeders to predict a successful cross with high heritability transmission to the progeny and thus are useful in the incorporation of characters into the offspring. Heritability study was conducted in F5 segregating generation of a cross between HT5 (female) and HT 37 (male) of bread wheat. The genetic parameters calculated were genetic variance (Vg,), environmental variance (Ve) and heritability percentage in broad sense (h2%), genetic advance (GA) and heritability coefficient (H). The highest heritability was observed for spike length (79.3%), number of grains per spike (54.5%) and main spike yield (69.5%) associated with high genetic advance (2.8, 22.8 and 1.5 respectively). Moderate to high heritability were recorded for peduncle length (48.75%) and number of grains per spikelet (47.2%) which associated with high genetic advance (2.3 and 0.68 respectively). However awn length and plant height had shown acceptable heritability values. The present finding suggests that most of the yield associated traits have been successfully transmitted. The information generated will be helpful for better understanding and selection of suitable, desirable material especially in advance generations. (author)

  1. Characterization of Wheat Cultivars Intended for Growth During Long-term Space Missions and Comparison to Select Common Terrestrial Cultivars--EAC Presentation 2004

    OpenAIRE

    Weiss, Ilan; Hayes, K. D.; Mauer, Lisa J; Perchonok, Michele; Bugbee, B.

    2004-01-01

    Cereal grains and their products will be included in long-term space missions beyond low earth orbit. Wheat is a candidate crop for the Advanced Life Support system and will likely be grown with other crops to provide food, oxygen, and water purification during extended planetary research missions. Apogee and Perigee are hard red spring wheat cultivars with dwarf and super-dwarf heights, respectively. These wheat varieties were developed at Utah State University for growth in space. Unique ch...

  2. Exploring the role of row spacing in yield improvement of wheat cultivars

    International Nuclear Information System (INIS)

    Growth and development of individual plant is generally modified with space available to it. The performance of divergent wheat cultivars sown under different row spacing was evaluated in a field experiment performed at the Agronomic Research Area, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University Multan, Pakistan during rabi season 2011-2012. The experimental setup was randomized complete block design (RCBD) with split plot arrangement replicated thrice. The main plots comprised of broadcast along with row spacings 10, 20 and 30 cm while five wheat cultivars i.e., Bhakar 2002, Seher 2006, Shafaq 2006, Faisalabad 2008 and Lasani 2008 were allocated in sub plots. The row spacing exhibited substantial effects on growth, yield and yield related attributes of wheat cultivars under study. The significant increase in LAI, LAD, CGR, number of fertile tillers per m2, spikelets per spike and number of grains per spike led to the highest grain yield in the cultivar Lasani 2008 at 20 cm row spacing. Nevertheless, the largest plant height and 1000-grain weight was obtained in Bhakar 2002 under 30 cm row spacing but it could not reimburse the severe decline in fertile tillers per m/sup 2/ resulting in reduced grain yield. The minimum grain yield was recorded for broadcast method in all cultivars, as unevenly distributed plants were unable to utilize land, light and other inputs efficiently. Thus, it may be concluded that wheat could be sown at 20 cm row spacing irrespective of cultivar to exploit its maximum growth and yield potential. (author)

  3. Phenotyping of wheat cultivars for heat tolerance using chlorophyll a fluorescence

    DEFF Research Database (Denmark)

    Sharma, Dew Kumari; Andersen, Svend Bode; Ottosen, Carl-Otto; Rosenqvist, Eva

    2012-01-01

    Abstract. In view of the global climate change, heat stress is an increasing constraint for the productivity of wheat (Triticum aestivum L.). Our aim was to identify contrasting cultivars in terms of heat tolerance by mass screening of 1274 wheat cultivars of diverse origin, based on a...... a milder heat stress of 38Cin 300 mmolm–2 s–1 for 2 h with preheating at 33–35Cfor 19 h in 7–14 mmolm–2 s–1 light showed a genetic determination of 8.52.7%.Aheat treatment of 40Cin 300 mmolm–2 s–1 for 72 h in the second screening with 138 selected cultivars resulted in larger differentiation of...... cultivars with an increased genetic component (15.43.6%), which was further increased to 27.96.8% in the third screening with 41 contrasting cultivars. This contrasting set of cultivars was then used to compare the ability of chlorophyll fluorescence parameters to detect genetic difference in heat tolerance...

  4. Comparison Between Salt Tolerance of Various Cultivars of Wheat and Maize

    Directory of Open Access Journals (Sweden)

    M. Goudarzi

    2008-01-01

    Full Text Available The effects of salt stress (NaCl and Na2SO4 in 1:1 ratio on the activity of peroxidase (POD, proline accumulation, protein, Na + and K + contents and K + /Na + ratio were studied on leaves of two maize and wheat genotypes. Wheat cvs., [Kavir (tolerant and Ghods (sensitive] and maize cvs. [704 (tolerant and 666 (semi-tolerant] were grown under control (ECe = 1.26 dS m 1 and two levels of salinity (ECe = 6.8 and 13.8 dS m 1, respectively in a greenhouse. A Completely Randomized Design (CRD with factorial treatments with three replications was used. Salinity stress decreased K + and K + /Na + ratio and increased Na + , proline, protein and POD activity in both genotypes of wheat and maize under both salinity levels. Furthermore the results showed a lower amount of proline, protein and POD activity in wheat than maize cvs. On the other hand, the higher amounts of K + and K + /Na + ratios which were found in wheat than maize resulted in better ion homeostasis in wheat that caused this species to have a higher tolerance than maize. In wheat cvs.; salinity stress resulted in an increase in proline and protein contents, POD activity, K + and K + /Na + ratio in Kavir cultivar than Ghods. However, Ghods cultivar showed a higher Na + content than Kavir. In maize, cultivar 704 showed a higher increase in proline and protein contents, POD activity, K + and K + /Na + ratio and a lower increase in Na + than 666 cultivar. Maize cvs. showed a higher level of proline, protein and POD activity than wheat cvs., but these components may have been a reaction to salt stress in maize and not a plant response associated with tolerance. The results of this study suggest that Na + and K + contents and K + /Na + ratio in maize as a C4 plant and in wheat as a C3 plant may be considered for selecting the tolerant cultivars.

  5. Heat-induced regulation of antioxidant defense system and nutrient accumulation in hexaploid bread wheat (triticum aestivum l.)

    International Nuclear Information System (INIS)

    Ten cultivars (five registered S-24, Inqlab-91, Saher-2006, Fsd-2008, and Lasani, and five candidate cultivars P.B-18, M.P-65, S.H-20, AARI-10, and G.A-20) of spring wheat (Triticum aestivum L.) were examined for high temperature stress tolerance. Plants were grown in soil filled pots in the Botanical Garden of the Department of Botany University of Agriculture Faisalabad, Pakistan. Three different temperature regimes (30, 40 and 50 degree C) were applied at two different growth stages (tillering and boot) for three temperature durations 30, 60 and 90 min in a growth chamber. The leaf and root samples were collected after two weeks of temperature treatment and then analyzed for enzymatic and non-enzymatic antioxidants as well as inorganic nutrients (N, P, K+, Ca2+). At the end, data obtained were statistically analyzed to distinguish heat tolerant from non-tolerant wheat cultivars. After appraisal of growth, antioxidant defense system and uptake of nutrients it was found that cvs. S-24, Inqlab-91, Saher-2006, Fsd-2008, Lasani and G.A-20 exhibited better thermo-tolerance capabilities than the other wheat cultivars (P.B-18, M.P-65, S.H-20, AARI-10). Among the thermo-tolerant wheat cultivars, G.A-20 and Lasani were superior in maintaining shoot fresh weights and shoot length, high antioxidant activities and better nutrient uptake at both tillering and boot stages. The response of all cultivars to heat stress applied at the tillering stage or boot stage was almost the same. (author)

  6. Phosphorus uptake efficiency, root morphology and architecture in Brazilian wheat cultivars

    International Nuclear Information System (INIS)

    The main aims of this study were to evaluate the P uptake of Brazilian wheat cultivars and to identify the root traits involved in P uptake capacity. Two greenhouse studies were carried out. An isotopic dilution technique with 32P as a tracer was used in the first experiment. The root morphology and architecture was evaluated in the second experiment. The results indicated differences in P uptake between the cultivars. The cultivars with higher values of P uptake exhibited total root shallow, which enhances root proliferation in P-rich surface soil. Twenty one cultivars showed potentially greater phosphorus uptake efficiency, and we observed the importance of root traits for improving the P uptake ability. (author)

  7. Composition and functional analysis of low-molecular-weight glutenin alleles with Aroona near-isogenic lines of bread wheat

    Directory of Open Access Journals (Sweden)

    Zhang Xiaofei

    2012-12-01

    Full Text Available Abstract Background Low-molecular-weight glutenin subunits (LMW-GS strongly influence the bread-making quality of bread wheat. These proteins are encoded by a multi-gene family located at the Glu-A3, Glu-B3 and Glu-D3 loci on the short arms of homoeologous group 1 chromosomes, and show high allelic variation. To characterize the genetic and protein compositions of LMW-GS alleles, we investigated 16 Aroona near-isogenic lines (NILs using SDS-PAGE, 2D-PAGE and the LMW-GS gene marker system. Moreover, the composition of glutenin macro-polymers, dough properties and pan bread quality parameters were determined for functional analysis of LMW-GS alleles in the NILs. Results Using the LMW-GS gene marker system, 14–20 LMW-GS genes were identified in individual NILs. At the Glu-A3 locus, two m-type and 2–4 i-type genes were identified and their allelic variants showed high polymorphisms in length and nucleotide sequences. The Glu-A3d allele possessed three active genes, the highest number among Glu-A3 alleles. At the Glu-B3 locus, 2–3 m-type and 1–3 s-type genes were identified from individual NILs. Based on the different compositions of s-type genes, Glu-B3 alleles were divided into two groups, one containing Glu-B3a, B3b, B3f and B3g, and the other comprising Glu-B3c, B3d, B3h and B3i. Eight conserved genes were identified among Glu-D3 alleles, except for Glu-D3f. The protein products of the unique active genes in each NIL were detected using protein electrophoresis. Among Glu-3 alleles, the Glu-A3e genotype without i-type LMW-GS performed worst in almost all quality properties. Glu-B3b, B3g and B3i showed better quality parameters than the other Glu-B3 alleles, whereas the Glu-B3c allele containing s-type genes with low expression levels had an inferior effect on bread-making quality. Due to the conserved genes at Glu-D3 locus, Glu-D3 alleles showed no significant differences in effects on all quality parameters. Conclusions This work

  8. The Bo1-specific PCR marker AWW5L7 is predictive of boron tolerance status in a range of exotic durum and bread wheats.

    Science.gov (United States)

    Schnurbusch, Thorsten; Langridge, Peter; Sutton, Tim

    2008-12-01

    High soil boron (B) constitutes a major soil problem in many parts of the world, particularly in low-rainfall areas and land under irrigation. Low accumulation of B in the shoot or grain of cereal crops is correlated with the maintenance of biomass production and grain yield under high B conditions, suggesting that this trait is an important component of field tolerance. A novel screening protocol to measure B accumulation in aerated and supported hydroponics was validated using a set of known and exotic bread wheat (Triticum aestivum L.) and durum wheat (Triticum turgidum L. subsp. durum (Desf.) Husn.) accessions. Furthermore, B accumulation in two Triticum urartu Tumanian ex Gandilyan and 54 Triticum monococcum L. accessions was measured and showed considerable phenotypic variation. However, B accumulation in these lines was higher than that observed in the most tolerant durum or bread wheats. Mapping of high B tolerance in the durum population AUS14010/Yallaroi revealed a locus possibly allelic to Bo1, a major source of B toxicity tolerance previously identified in bread wheat. Here, we show that the Bo1-specific codominant PCR marker AWW5L7 is predictive of B tolerance status among exotic durum and bread wheat accessions. All tolerant durum accessions assayed carried very similar AWW5L7 marker fragments, indicating wide distribution of this allele among tolerant durum wheats. Three bread wheat accessions had tolerance that was independent of Bo1 and is probably located on chromosome 4A. These lines represent a valuable genetic resource for B toxicity tolerance breeding in wheat. PMID:19088810

  9. Yield comparisons and unique characteristics of the dwarf wheat cultivar `USU-Apogee'

    Science.gov (United States)

    Bugbee, B.; Koerner, G.

    1997-01-01

    Extremely short, high yielding cultivars of all crop plants are needed to optimize the food production of bioregenerative life support systems in space. In the early 1980's, we examined over a thousand wheat genotypes from the world germplasm collection in search of genotypes with appropriate characteristics for food production in space. Here we report the results of 12 years of hybridization and selection for the perfect wheat cultivar. `USU-Apogee' is a full-dwarf hard red spring wheat (Triticum aestivum L.) cultivar developed for high yields in controlled environments. USU-Apogee was developed by the Utah Agricultural Experiment Station in cooperation with the National Aeronautics and Space Administration and released in April 1996. USU-Apogee is a shorter, higher yielding alternative to `Yecora Rojo' and `Veery-10', the short field genotypes previously selected for use in controlled environments. The yield advantage of USU-Apogee is 10 to 30% over these other cultivars, depending on environmental conditions. USU-Apogee (45-50 cm tall, depending on temperature) is 10 to 15 cm shorter than Yecora Rojo and 1 to 4 cm shorter than Veery-10. USU-Apogee was also selected for resistance to the calcium-induced leaf tip chlorosis that occurs in controlled-environments. Breeder seed of USU-Apogee will be maintained by the Crop Physiology Laboratory and seed is available for testing on request.

  10. Effect of temperature stress on polyphenol oxidase activity in grains of some wheat cultivars

    International Nuclear Information System (INIS)

    Color is a key quality trait of wheat-based products and polyphenol oxidase (PPO) is implicated to play a significant role in their undesirable darkening. Polyphenol oxidase catalyzes the oxidation of phenols to quinines, which auto oxidize and polymerize with amino acid of cellular proteins resulting brown and black pigmentation propounding reduced nutritional values. In present study, the PPO activity in 50 different Pakistani wheat cultivars was investigated and grouped into three categories viz; low, medium and high PPO activity cultivars. PPO is a heat labile enzyme. To investigate effect of heat stress, nine cultivars from each category were chosen for treatment at 30, 40 and 50 deg. C for 30, 60, and 120 minutes each. A substantial change was experienced in PPO activity as compared to room temperature. Two wheat cultivar Wafaq-2001 and AS-2002 showed a compromising attitude of minimum PPO activity at 30 deg. C for a period of 30 and 60 minutes of incubation. In general, an incubation of 30 deg. C or 60 deg. C (low or high) for a period of 30 minutes can be recommended for suppressing PPO activity. (author)

  11. Determination of selenium in bread-wheat samples grown under a Se-supplementation regime in actual field conditions

    International Nuclear Information System (INIS)

    Selenium is an essential micronutrient for humans and animals, yet it is deficient in at least one billion people worldwide. Plants and plant-derived products transfer the soil-uptaken selenium to humans; therefore, the cultivation of plants enriched in selenium can be an effective way to improve the selenium status on humankind. This paper focuses on determining the ability of bread wheat to accumulate selenium after supplementation. One of the methods for supplementing this element in plants is foliar application with selenium solutions. These supplemented crop of wheat samples - bread wheat; Triticum aestivum L. - were used to determine if there is an increase of selenium content in cereal grains by comparing them with cereals cultivated in 2009 and harvested in 2010 with no supplementation. The experiments were done using sodium selenate and sodium selenite at three different selenium concentrations: 4, 20 and 100 g per hectare. Total Se is assessed by cyclic neutron activation analysis (CNAA), through short irradiations on the fast pneumatic system (SIPRA) of the Portuguese Research Reactor (RPI-ITN). The short-lived nuclide 77mSe, that features a half-lifetime of 17.5 s, was used to determine the Se content in SIPRA. The experiment was successful, since the selenium concentration increased in the cropped grains and reached values up to 35 times the non-supplemented ones. (author)

  12. Molecular mapping of a gene for stripe rust resistance in spring wheat cultivar IDO377s.

    Science.gov (United States)

    Cheng, P; Chen, X M

    2010-06-01

    Stripe rust, caused by Puccinia striiformis f. sp. tritici, is one of the most important diseases of wheat worldwide. The best strategy to control stripe rust is to grow resistant cultivars. One such cultivar resistant to most races in North America is 'IDO377s'. To study the genetics of its resistance this spring wheat cultivar was crossed with 'Avocet Susceptible' (AvS). Seedlings of the parents, F(2) plants, and F(3) lines were tested under controlled greenhouse conditions with races PST-43 and PST-45 of P. striiformis f. sp. tritici. IDO377s carries a single dominant gene for resistance. Resistance gene analog polymorphism (RGAP) and simple sequence repeat (SSR) techniques were used to identify molecular markers linked to the resistance gene. A total of ten markers were identified, two of which flanked the locus at 4.4 and 5.5 cM. These flanking RGAP markers were located on chromosome 2B with nulli-tetrasomic lines of 'Chinese Spring'. Their presence in the ditelosomic 2BL line localized them to the long arm. The chromosomal location of the resistance gene was further confirmed with two 2BL-specific SSR markers and a sequence tagged site (STS) marker previously mapped to 2BL. Based on the chromosomal location, reactions to various races of the pathogen and tests of allelism, the IDO377s gene is different from all previously designated genes for stripe rust resistance, and is therefore designated Yr43. A total of 108 wheat breeding lines and cultivars with IDO377s or related cultivars in their parentage were assayed to assess the status of the closest flanking markers and to select lines carrying Yr43. The results showed that the flanking markers were reliable for assisting selection of breeding lines carrying the resistance gene. A linked stripe rust resistance gene, previously identified as YrZak, in cultivar Zak was designated Yr44. PMID:20198466

  13. Variation in Salt Tolerance of Wheat Cultivars: Role of Glycinebetaine and Ethylene

    Institute of Scientific and Technical Information of China (English)

    M.I.R.KHAN; N.IQBAL; A.MASOOD; N.A.KHAN

    2012-01-01

    Four wheat (Triticum aestivum L.) cultivars 711,PBW343,3765 and WH542 were screened for studying variations in glycinebetaine (GB) content and plant dry mass under 100 mmol L-1 NaCl stress.A tolerance index was calculated using plant dry mass data to select salt-tolerant and salt-sensitive types and find association between tolerance index and GB content.Tolerance index has been used as a good criterion to select the tolerant types under high salinity stress.Further,physiological differences in salt-tolerant cultivar 711 and salt-sensitive cultivar WH542 were examined.The salt-tolerant cultivar exhibited greater GB content,which was found correlative with ethylene.The cultivar also showed higher nitrogen (N) content and nitrate reductase activity,reduced glutathione and higher redox state resulting in maximal protection of plant dry mass than the salt-sensitive type.Thus,the content of GB may be considered as important physiological criteria for selecting salt-tolerant wheat types.

  14. Maracaí (IAC 17 e Xavantes (IAC 18: cultivares de trigo para o estado de São Paulo Maracaí (IAC 17 and Xavantes (IAC 18: wheat cultivars (Triticum aestivum L. For the State of São Paulo, Brazil

    Directory of Open Access Journals (Sweden)

    João Carlos Felício

    1983-01-01

    Full Text Available Foram analisados em experimentos localizados nas principais regiões tritícolas do Estado de São Paulo, a produtividade e as reações aos agentes da ferrugem-do-colmo(³ e ferrugem-da-folha, bem como as qualidades de panificação de dois novos cultivares de trigo, Maracaí (IAC 17 e Xavantes (IAC 18, provenientes de cruzamentos artificiais realizados no Instituto Agronômico e obtidos por seleção através do método de genealogia, comparados com os cultivares BH-1146 e IAC 5. Considerando a média de produção de grãos nos anos estudados, o 'Xavantes' foi superior estatisticamente 10 e 14% pelo teste de Duncan a 5% em relação, respectivamente, aos cultivares BH 1146 e IAC 5, utilizados como controles. O 'Maracaí' não apresentou diferença estatística significativa com relação as testemunhas: Relativamente à ferrugem-do-colmo (Puccinia graminis f. sp. tritici, os cultivares apresentaram, nos anos estudados, graus de infecção inferiores aos registrados sobre a testemunha BH 1146. O 'Maracaí' apresentou resistência a um maior número de raças do patógeno ocorrentes em nossas condições. O comportamento desses cultivares com relação à ferrugem-da-folha (P. recondita assemelhou-se às testemunhas com infecções de campo consideradas médias. Nos ensaios de panificação, os dois cultivares evidenciarem valores próximos, apresentando o Xavantes leve superioridade em algumas características, porém ambos demonstraram fraca capacidade panificadora quando comparados ao cultivar padrão Tobari 66.The new cultivars Maracaí (IAC 17 and Xavantes (IAC 18 were selected in the wheat breeding program conducted at Instituto Agronômico. They were studied in the main wheat area of the State of São Paulo, compared with the commercial cultivars BH-1146 and IAC 5, in relation to yield, reactions to stem and leaf rusts and to bread quality. The results showed that the cultivar Xavantes yielded 10% and 14% more than BH-1146 and IAC 5

  15. Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls

    OpenAIRE

    Guevara-Arauza, Juan Carlos; Bárcenas, Diego Guadalupe; Ortega-Rivas, Enrique; Martínez, Jaime David Pérez; Hernández, Jaime Reyes; de Jesús Ornelas-Paz, José

    2014-01-01

    In this study the addition of total fiber (TF), insoluble fiber (IF), and soluble fiber (SF) from nopal to wheat flour used to make bread rolls was assessed. The rheological properties of dough as well as quality, texture, sensorial and physical characteristics of the crumb rolls produced were evaluated. The storage (23.50 MPa) and loss modulus (11.95 MPa) for SF-dough were the lowest indicating that a less visco-elastic behavior was obtained. Polarized light microscopy showed that a more hom...

  16. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.

    Science.gov (United States)

    Rizzello, Carlo Giuseppe; Montemurro, Marco; Gobbetti, Marco

    2016-09-01

    Durum wheat semolina was fermented with sourdough lactic acid bacteria and fungal proteases aiming at a complete gluten hydrolysis. The gluten-free (GF) semolina, added with naturally GF ingredients and structuring agents, was used to produce bread (rendered GF bread; rGFB) at industrial level. An integrated approach including the characterization of the main chemical, nutritional, structural, and sensory features was used to compare rGFB to a gluten-containing bread and to 5 commercial naturally GF breads. High-performance liquid chromatography was used for free amino acids (FAAs), organic acids, and ethanol analysis. A methanolic extract was used for determining total phenols and antioxidant activity. The bread characterization also included the analysis of dietary fibers, mycotoxins, vitamins, and heavy metals. Beyond chemical analysis, nutritional profile was evaluated considering the in vitro protein digestibility and the predicted glycemic index, while the instrumental texture profile analysis was performed to investigate the structure and the physical/mechanical properties of the baked goods. Beyond the huge potential of market expansion, the main advantages of durum wheat semolina rendered GF can be resumed in the high availability of FAAs, the high protein digestibility, the low starch hydrolysis index, and the better technological properties of bread compared to the commercial GF products currently present on the market. Vitamins, minerals, and dietary fiber profiles are comparable to those of gluten-containing wheat bread. Also the sensory profile, determined by a panel test, can be considered the most similar to those of conventional baked goods, showing all the sourdough bread classic attributes. PMID:27505458

  17. Mechanism of Resistance in two Bread Wheat (Triticum Aestivum L.) Lines to Russian Wheat Aphid (Diuraphis Noxia: Homoptra: Aphididae) in Kenya

    International Nuclear Information System (INIS)

    Russian wheat aphid (Diuraphis noxia) is a recent pest of small cereals that is causing severe yield losses in farmers' fields and farmers have demanded a resistant wheat line. In wheat the pest causes both direct and indirect damage resulting in losses of up to 90%. Control of the aphid is a major constraint in the production of wheat in Kenya requiring the use of more than one systematic insecticide application.This cost is prohibitive.Breeding wheat for resistance to Russian wheat is the cheapest alternative and is the international trend. The use of Russian wheat aphid resistant cultivars may reduce the impact of these pest on cereal production. A study was therefore conducted in Kenya to understand and determine the genetics of inheritance pattern of D. noxia present in two new sources of resistance (RWA 8 and RWA 16). These two new sources would be potential donors of D. noxia resistance in breeding programmes. The two resistant donors with unknown resistance genes for Diuraphis noxia were crossed with susceptible Kenyan commercial wheat cultivar, Heroe. Resistant reaction of F1,BC1 and F2 indicated that resistance in the two lines differed. Resistant in RWA 8 may be controlled by a single dominant genes while RWA 16 by two incomplete dominant genes. It is unknown wether these genes are identical to any known, designated resistance genes. However, their resistance has been shown to be effective on the RWA population in Kenya. As studies continue on these genes at molecular level, it is recommended that resistant populations are carried on through the breeding programme to possibly identify and release a resistant variety for commercial production

  18. Molecular cloning, phylogenetic analysis, and expression profiling of endoplasmic reticulum molecular chaperone BiP genes from bread wheat (Triticum aestivum L.)

    OpenAIRE

    Zhu, Jiantang; Hao, Pengchao; Chen, Guanxing; Han, Caixia; Li, Xiaohui; Zeller, Friedrich J; Hsam, Sai LK; Hu, Yingkao; Yan, Yueming

    2014-01-01

    Background The endoplasmic reticulum chaperone binding protein (BiP) is an important functional protein, which is involved in protein synthesis, folding assembly, and secretion. In order to study the role of BiP in the process of wheat seed development, we cloned three BiP homologous cDNA sequences in bread wheat (Triticum aestivum), completed by rapid amplification of cDNA ends (RACE), and examined the expression of wheat BiP in wheat tissues, particularly the relationship between BiP expres...

  19. Induced mutations in bread wheat variety VL404 and their characterization

    International Nuclear Information System (INIS)

    Mutations were induced in a leaf rust resistant Indian wheat cultivar VL404 using 0.4% Ethymethane sulphonate treatment for 16 hrs. Highest frequency of 1.94 chlorophyll mutations/100 M1 spikes was obtained. Frequency of different viable mutations varied from 1.20 mutations/100 M1 spikes to 2.61 mutations/100 M1 spikes. Of the 161 viable mutants isolated, seventy six mutants showed stable expression in M3 and M4 generations. These were characterized for important characteristics. Three mutants having height more than and 58 mutants having height less than VL404 were observed. The spike length of mutants varied from 3.5 to 12 cm, compared to 8.5 cm of VL404. VL404 had 21 spikelets on an average in a spike, whereas 9 mutants had 23 spikelets/spike. Large variation (10 to 69 grains) in the number of grains per ear was observed in the mutants as compared to VL404 (65 grains). Mutants having up to 35 tillers were obtained as compared to 19 tillers of VL404 on an average. Cultivar VL404 has oblong grains whereas four mutants have round grains. Four mutants each having compact and sub-compact ears and twelve mutants having lax ears were recovered. VL404 has speltoid ears. Of the 76 mutants characterized, 18 showed light red to red and 3 mutants showed yellow grain colour as compared to the amber seeds of cultivar VL404. Mutants growing slower than VL404 were also recovered. A mutant bearing measled leaves with similarity to disease lesion mimics was recorded. Three mutants with waxy leaves having cup-shaped leaf tip were obtained. Twenty three of the 76 characterized mutants produced susceptible infection types on adult plants of VL404 indicating break down of resistance of VL404 to leaf rust. Origin of sequence variation in chromosomes 2A and 4B was observed when mutants were tested using 56 SSR markers specific to these chromosmes. (author)

  20. Heat stress and recovery of photosystem II efficiency in wheat (Triticum aestivum L.) cultivars acclimated to different growth temperatures

    DEFF Research Database (Denmark)

    Haque, Sabibul; Kjær, Katrine Heinsvig; Rosenqvist, Eva; Sharma, Dew Kumari; Ottosen, Carl-Otto

    2014-01-01

    The effect of heat stress on photosystem II (PS II) efficiency and post-stress recovery was studied in four wheat cultivars using chlorophyll fluorescence. The main aim was to examine the cultivar differences in relation to inhibition and recovery of PSII functionality after heat stress at differ...

  1. Genetic variability, path-coefficient and correlation studies in twenty elite bread-wheat (triticum aestivum L.) lines

    International Nuclear Information System (INIS)

    Twenty bread-wheat elite lines of diverse origin, developed by various research institutes in the country, were tested and evaluated at National Agricultural Research Centre (NARC) under optimum irrigated conditions. Significant variation was observed for all the traits studied viz: days to heading, days to maturity, kernel weight, test weight and grain yield. Genotypic and phenotypic correlations were computed and the direct and indirect contributions of each trait towards grain-yield were determined. Grain-yield showed significant association with test weight and kernel weight. Direct positive effects of kernel weight and test weight towards grain-yield suggest the effectiveness of these traits to select and identify the desirable wheat- genotypes for a target environment. (author)

  2. Comparison of Starch Granule Size Distribution Between Hard and Soft Wheat Cultivars in Eastern China

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    Granule size distribution of wheat starch is an important characteristic that can affect its chemical composition and functionality. Two types of wheat cultivars, the hard and soft wheat cultivars, grown at Tai'an Experimental Station of Shandong Agricultural University, Taian, Shandong, China, were examined in this study. The granule size distribution and amylose contents in wheat grains were studied and compared, and relationships between the properties were identified. A clear bimodal distribution of granule size was shown in all wheat cultivars. Volume distribution of starch granules shows the typical bimodal with peak values in the ranges of 5.6-6.1 μm and 20.7-24.9 μm, respectively. Also, granule surface area distribution was bimodal with peak values in the ranges of 2.4-3.2 μm and 20.7-24.9 μm, respectively. Number distribution of granules was a typical population with a peak value in the range of 0.54-1.05 μm. Contributions from the granules < 2.8 μm and<9.9 μm to the total volume were in the ranges of 94.2-95.1% and 99.7-99.9% of total number, respectively. Proportions of granules <2.8 μm, 2.8-9.9 μm, 9.9-22.8 μm, and 22.8-42.8 μm were in the ranges of 12.9-14.3%, 28.4-31.1%, 33.5-35.6%, and 19.7-22.7% for hard wheat, and 10.3-13.9%, 26.6-28.1%, 32.7-34.6%, and 24.2-27% for soft wheat. Hard wheat had greater B-type granules (< 9.9 μm), and had fewer granules of 22.8-42.8 μm than soft wheat. Amylose content was positively related to volume percentage of granules 22.8-42.8 μm, and negatively related to volume percentage of granules 2.8-22.8 μm.

  3. Relationships between Genetic Diversity and Fusarium Toxin Profiles of Winter Wheat Cultivars

    OpenAIRE

    Góral, Tomasz; Stuper-Szablewska, Kinga; Buśko, Maciej; Boczkowska, Maja; Walentyn-Góral, Dorota; Wiśniewska, Halina; Perkowski, Juliusz

    2015-01-01

    Fusarium head blight is one of the most important and most common diseases of winter wheat. In order to better understanding this disease and to assess the correlations between different factors, 30 cultivars of this cereal were evaluated in a two-year period. Fusarium head blight resistance was evaluated and the concentration of trichothecene mycotoxins was analysed. Grain samples originated from plants inoculated with Fusarium culmorum and naturally infected with Fusarium species. The genet...

  4. Assessment of wheat cultivars for drought tolerance via osmotic stress imposed at early seedling growth stages

    OpenAIRE

    Baloch, Muhammad Jurial; Dunwell, Jim; Khakwani, Abdul Aziz; Dennett, Mike; Jatoi, Wajid Ali; Channa, Siraj Ahmed

    2012-01-01

    A study was conducted in the Department of Plant Breeding and Genetics,Sindh Agriculture University, Tandojam, Pakistan during the year 2009. Sixteen spring wheat cultivars (Triticum aestivum L.) were screened under osmotic stress with three treatments i.e. control-no PEG (polyethylene glycol), 15 percent and 25 percent PEG-6000 solution. The analysis of variance indicated significant differences among treatments for all seedling traits except seed germination percentage. Varieties also di...

  5. Assessment of Drought Tolerance Indices and their Relation with ISSR Markers in Bread Wheat (Triticum aestivum L.)

    OpenAIRE

    Behnam FIROOZI; Sofalian, Omid; Majid SHOKRPOUR; Ali RASOULZADEH; Fatemeh AHMADPOOR

    2012-01-01

    Water stress is one of the most important environmental abiotic stress that reduced crop yield especially in arid and semi arid regions of the world. In order to identifying drought tolerance, 39 cultivars of spring, facultative and winter type wheat varieties were planted as subplots within the irrigation plots (main plots) in a randomized complete block design with three replications in a research filed of Faculty of Agriculture, University of Mohaghegh Ardabili, Iran. In 2/3 continuous irr...

  6. Optimizing rate of nitrogen application for higher growth and yield of wheat (triticum aestivum l.) cultivars

    International Nuclear Information System (INIS)

    In order to optimize the nitrogen rates in three wheat (Triticum aestivum L.) cultivars for obtaining higher grain yield, a split plot experiment based on Randomized Complete Block Design with three replicates was conducted in the research field of University of Agriculture, Faisalabad during Rabi season 2006-07. Among treatments nitrogen levels (N0= 0, N/sub 1/= 50, N2= 100, N3= 150 kg ha/sup -1/) in main while wheat cultivars (V1= Punjnad-I, V/sub 2/= Fareed-2006, V3=Uqab-2000) were allocated in sub plots during the course of growing season. Traits as plant height, fertile tillers, spike length, spikelets spike-1, grains spike-1, 1000-grain weight, straw yield, grain yield and harvest index (HI) were significantly (P=0.05) affected by treatment combinations. Maximum grain yield was obtained by V3 (Uqab-2000) cultivar when treated with N3 (150 kg ha/sup -1/) fertilizer level. Also, results showed that with increasing nitrogen rates, wheat yield increases significantly up to a level of significance (P=0.05). Increasing nitrogen levels led to significantly increase in plant height (101.81 cm), spike bearing tillers (495.77), grains spike/sup -1/ (61.45), straw yield (8.60 t ha/sup -1/) and harvest index (36.17%) of V3 (Uqab-2000). In all traits except germination count, V3 (Uqab-2000) was found to be superior. (author)

  7. GEOGRAPHICAL DISTRIBUTION OF PHYSIOLOGIC RACES OF PUCCINIA TRITICINA AND POSTULATION OF RESISTANCE GENES IN NEW WHEAT CULTIVARS IN EGYPT

    Directory of Open Access Journals (Sweden)

    Mohammad A.A. Najeeb

    2012-12-01

    Full Text Available Knowledge of the geographical distribution for physiologic races of Puccinia triticina and identification of leaf rust resistance genes (Lr ,s in the recent Egyptian wheat cultivars are essential for maximizing resistance in future-bred cultivars. The  aim   of   this   study   was   to   know   the   status  of resistance in Egyptian wheat cultivars against wheat leaf rust and the most frequent race distributed. Infected samples were collected from five Governorates, i.e.,  Dakahlia,  Kafr el-Sheikh,  Beheira,  Sharqia  and  Sohag comprised the wheat growing area in Egypt. These samples were isolated, purified and identified on the differential stes. Gene postulation was done using fifteen identified races on Egyptian wheat cultivars correlated with Lr genes. Thirty three races identified during three seasons 2009/2010, 2010/2011 and 2011/2012. The most frequent race was TK (10% followed by race BB (7.58%, PK (6.55%, TT (4.82%, PT (3.79% and MT (3.44%. Moreover, races; BB, TT and PT were present during three seasons while these races appeared in some Governorates and disappeared in other Governorates. On the other hand, the most frequently occurring gene in ten Egyptian wheat cultivars was Lr35 (70%, followed by Lr22 (60%, Lr27 (40%, Lr34 (30%, Lr19 (30%,Lr18 (10%, Lr36 (10% and Lr46 (10%, eight out of sixteen Lr genes were not present in the tested cultivars. It is concluded that there was a good variation in Lr genes carried by wheat cultivars commercially grown in Egypt. Therefore, strategies for deploying resistance genes to prolong effective disease resistance are suggested to control wheat leaf rust disease.

  8. Physiological and proteome studies of responses to heat stress during grain filling in contrasting wheat cultivars

    DEFF Research Database (Denmark)

    Wang, Xiao; Dinler, Burcu Seckin; Vignjevic, Marija;

    2015-01-01

    stress as compared to the control. Collectively, the results indicate that primarily changes in both the amount and activities of enzymes involved in photosynthesis and antioxidant activities in leaves contributed to higher heat tolerance in the cv. '810' compared to the heat sensitive cv. '1039'. (C......Experiments to explore physiological and biochemical differences of the effects of heat stress in ten wheat (Triticum aestivum L) cultivars have been performed. Based on the response of photosynthesis rates, cell membrane lipid peroxide concentrations and grain yield to heat, six cultivars were...... compared to sensitive cultivars under heat stress. The tolerant cv. '810' and the sensitive cv. '1039' were selected for further proteome analysis of leaves. Proteins related to photosynthesis, glycolysis, stress defence, heat shock and ATP production were differently expressed in leaves of the tolerant...

  9. Improvement of a headspace solid phase microextraction-gas chromatography/mass spectrometry method for the analysis of wheat bread volatile compounds.

    Science.gov (United States)

    Raffo, Antonio; Carcea, Marina; Castagna, Claudia; Magrì, Andrea

    2015-08-01

    An improved method based on headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS) was proposed for the semi-quantitative determination of wheat bread volatile compounds isolated from both whole slice and crust samples. A DVB/CAR/PDMS fibre was used to extract volatiles from the headspace of a bread powdered sample dispersed in a sodium chloride (20%) aqueous solution and kept for 60min at 50°C under controlled stirring. Thirty-nine out of all the extracted volatiles were fully identified, whereas for 95 other volatiles a tentative identification was proposed, to give a complete as possible profile of wheat bread volatile compounds. The use of an array of ten structurally and physicochemically similar internal standards allowed to markedly improve method precision with respect to previous HS-SPME/GC-MS methods for bread volatiles. Good linearity of the method was verified for a selection of volatiles from several chemical groups by calibration with matrix-matched extraction solutions. This simple, rapid, precise and sensitive method could represent a valuable tool to obtain semi-quantitative information when investigating the influence of technological factors on volatiles formation in wheat bread and other bakery products. PMID:26118802

  10. Down-Regulating γ-Gliadins in Bread Wheat Leads to Non-Specific Increases in Other Gluten Proteins and Has No Major Effect on Dough Gluten Strength

    OpenAIRE

    Piston, Fernando; Gil Humanes, Javier; Rodriguez De Quijano Urquiaga, Marta; Barro, Francisco

    2011-01-01

    Background: Gliadins are a major component of gluten proteins but their role in the mixing of dough is not well understood because their contribution to wheat flour functional properties are not as clear as for the glutenin fraction. Methodology/Principal Findings: Transgenic lines of bread wheat with γ-gliadins suppressed by RNAi are reported. The effects on the gluten protein composition and on technological properties of flour were analyzed by RP-HPLC, by sodium dodecyl sulfate sedimentati...

  11. A comparative gene analysis with rice identified orthologous group II HKT genes and their association with Na+ concentration in bread wheat

    OpenAIRE

    Ariyarathna, H. A. Chandima K.; Oldach, Klaus H; Francki, Michael G

    2016-01-01

    Background Although the HKT transporter genes ascertain some of the key determinants of crop salt tolerance mechanisms, the diversity and functional role of group II HKT genes are not clearly understood in bread wheat. The advanced knowledge on rice HKT and whole genome sequence was, therefore, used in comparative gene analysis to identify orthologous wheat group II HKT genes and their role in trait variation under different saline environments. Results The four group II HKTs in rice identifi...

  12. Effect of HMW-GS 5+10 on Quality Parameters in Four Leading Wheat Cultivars

    Institute of Scientific and Technical Information of China (English)

    ZHANG Yan-bin; SUN Lian-fa; XIN Wen-li; SONG Qin-jie; ZHANG Chun-li; ZHAO Hai-bin; XIAO Zhi-min; QI Shi-yu

    2003-01-01

    HMW-GS 5+ 10 was introduced to four major wheat cultivars Kehan9, Kefeng3, Longmai20and Kenda4 through 5 or 6 consecutive backcrosses. No significant difference in protein content and dry glutencontent was observed between cultivars containing 5+ 10 and 2+ 12 or 3+12 (P>0. 1). In cuitivars contai-ning HMW-GS 5 +10, the ratio of wet gluten content to dry gluten content was 2.9 -5.0 % (P<0.01) lowerthan the ratio from the cultivars containing 2+ 12 or 3+12, the ratio of Zeleny sedimentation volume to drygluten content was 4.5 - 13.4% (P<0. 05) higher. The degree of softening in cuitivars having 5+10 was 15- 25 FU (P<0.01) lower, while the maximum resistance was 82 - 193 EU (P<0.05) higher. Backcrosseswith biochemical marker assisted selection in the improvement of quality in wheat cultivars was discussed.

  13. Comparison of Volatiles Profile and Contents of Trichothecenes Group B, Ergosterol, and ATP of Bread Wheat, Durum Wheat, and Triticale Grain Naturally Contaminated by Mycobiota.

    Science.gov (United States)

    Buśko, Maciej; Stuper, Kinga; Jeleń, Henryk; Góral, Tomasz; Chmielewski, Jarosław; Tyrakowska, Bożena; Perkowski, Juliusz

    2016-01-01

    In natural conditions cereals can be infested by pathogenic fungi. These can reduce the grain yield and quality by contamination with mycotoxins which are harmful for plants, animals, and humans. To date, performed studies of the compounds profile have allowed for the distinction of individual species of fungi. The aim of this study was to determine the profile of volatile compounds and trichothecenes of group B, ergosterol, adenosine triphosphate content carried out on a representative sample of 16 genotypes of related cereals: triticale, bread wheat, and durum wheat. Based on an analysis of volatile compounds by means of gas chromatography mass spectrometry and with the use of an electronic nose, volatile profiles for cereals were determined. Differentiation is presented at four levels through discriminant analysis, heatmaps, principal component analysis (PCA), and electronic nose maps. The statistical model was built by subsequent incorporation of chemical groups such as trichothecenes (GC/MS), fungal biomass indicators ergosterol (HPLC) and ATP (luminometric) and volatiles. The results of the discriminatory analyses showed that the volatile metabolites most markedly differentiated grain samples, among which were mainly: lilial, trichodiene, p-xylene. Electronic nose analysis made it possible to completely separate all the analyzed cereals based only on 100 ions from the 50-150 m/z range. The research carried out using chemometric analysis indicated significant differences in the volatile metabolites present in the grain of bread wheat, durum wheat and triticale. The end result of the performed analyses was a complete discrimination of the examined cereals based on the metabolites present in their grain. PMID:27597856

  14. Wheat cultivar tolerance to boron deficiency and toxicity in nutrient solution

    Directory of Open Access Journals (Sweden)

    Furlani Ângela Maria Cangiani

    2003-01-01

    Full Text Available Field symptoms of open spikelets in wheat were observed in specific cultivars and supposedly related to low B soils and differential B requirement among cultivars. This study aimed to evaluate the response of four wheat (Triticum aestivum L. cultivars, IAC 24, IAC 60, IAC 287 and IAC 289, to increasing B concentrations in nutrient solution. The experiment was set up in a randomized complete block design, with four replicates and five B concentrations (0.0, 0.05, 0.2, 0.8 and 2.0 mg L-1, during 1997/1998, in a greenhouse. Plants were grown to maturity and evaluated for plant height, spike number and length, open spikelet number, grains per spike, plant parts dry matter, B, P, K, Ca and Mg leaf concentrations and total nutrient contents. The visual symptoms of B deficiency consisted of open spikelets, distorted spikes without grains. 'IAC 60' and 'IAC 287' had higher B efficiency, with the highest grain yields in lower B concentrations. The 'IAC 287' and 'IAC 24' were more tolerant to the highest B concentrations. 'IAC 24' required more B for grain production as compared to the other cultivars. The critical leaf B concentration for deficiency was 25 mg kg-1 of dry matter tissue for all cultivars, and for toxicity were: 44 to 45 mg kg-1 for 'IAC 60' and 'IAC 289'; 228 and 318 mg kg-1 for 'IAC 24' and 'IAC 287', respectively. Except for the highest B level in the nutrient solution, the leaf P, K, Ca and Mg concentrations and whole plant contents were in an adequate range in the plants and did not vary among cultivars.

  15. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods

    Institute of Scientific and Technical Information of China (English)

    Yaoguang Li; Dongyun Ma; Dexiang Sun; Chenyang Wang; Jian Zhang; Yingxin Xie; Tiancai Guo

    2015-01-01

    The objective of this study was to evaluate the effects of wheat variety, food processing, and milling method on antioxidant properties. Black wheat variety Heibaoshi 1 had the highest total phenolic content (659.8μg gallic acid equivalents g−1), total flavonoid content (319.3μg rutin equivalents g−1), and antioxidant activity, whereas light purple wheat variety Shandongzimai 1 had the lowest total flavonoid content (236.2μg rutin equivalents g−1) and antioxidant activity. Whole wheat flour and partially debranned grain flour had significantly higher total phenolic contents, total flavonoid contents, and antioxidant activity than refined flour (P<0.05). Compared with flour, total phenolic contents, total flavonoid contents and antioxidant activity decreased in noodles and steamed bread, whereas noodles had slightly higher total phenolic and flavonoid content than steamed bread. Antioxidant activities (by ferric reducing ability of plasma assay) of steamed bread made from whole wheat flour, partially debranned grain flour, and refined flour were 23.5%, 21.1%, and 31.6% lower, respectively, than the corresponding values of flour. These results suggested that black whole wheat flour and partially debranned grain flour are beneficial to human health.

  16. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods

    Directory of Open Access Journals (Sweden)

    Yaoguang Li

    2015-08-01

    Full Text Available The objective of this study was to evaluate the effects of wheat variety, food processing, and milling method on antioxidant properties. Black wheat variety Heibaoshi 1 had the highest total phenolic content (659.8 μg gallic acid equivalents g− 1, total flavonoid content (319.3 μg rutin equivalents g− 1, and antioxidant activity, whereas light purple wheat variety Shandongzimai 1 had the lowest total flavonoid content (236.2 μg rutin equivalents g− 1 and antioxidant activity. Whole wheat flour and partially debranned grain flour had significantly higher total phenolic contents, total flavonoid contents, and antioxidant activity than refined flour (P < 0.05. Compared with flour, total phenolic contents, total flavonoid contents and antioxidant activity decreased in noodles and steamed bread, whereas noodles had slightly higher total phenolic and flavonoid content than steamed bread. Antioxidant activities (by ferric reducing ability of plasma assay of steamed bread made from whole wheat flour, partially debranned grain flour, and refined flour were 23.5%, 21.1%, and 31.6% lower, respectively, than the corresponding values of flour. These results suggested that black whole wheat flour and partially debranned grain flour are beneficial to human health.

  17. Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: Spatial distribution and kinetic modeling of hardness and resilience.

    Science.gov (United States)

    Amigo, José Manuel; Del Olmo Alvarez, Arantxa; Engelsen, Merete Møller; Lundkvist, Henrik; Engelsen, Søren Balling

    2016-10-01

    Bread staling is one of the most costly food deterioration processes. This study presents an in-depth, multivariate, statistical assessment of the differences in the staling process of white wheat bread as a function of storage time, usage of maltogenic α-amylases and spatial position in the loaf by texture measurements and non-linear fitting (Avrami). This study demonstrates the effects of anti-staling enzymes upon bread staling, where significant changes in the spatial staling kinetics occur. While the spatial development of staling is reduced in the outer crumb by anti-staling enzymes, the staling is retarded in the middle. The Avrami model suggests that this happens by two different competing mechanisms: one which increases the initial staling rate, and one which slows the convergence towards the limiting hardness. The two enzyme treated breads differed widely in early and ultimate resilience, despite the fact that they were adjusted to provide the same ultimate hardness. PMID:27132856

  18. Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men

    DEFF Research Database (Denmark)

    Eelderink, Coby; Noort, Martijn W J; Sozer, Nesli;

    2016-01-01

    substituted with broken wheat kernels. The structure of the breads was characterized extensively. The use of stable isotopes enabled calculation of glucose kinetics: rate of appearance of exogenous glucose, endogenous glucose production, and glucose clearance rate. Additionally, postprandial plasma...... concentrations of glucose, insulin, glucagon, incretins, cholecystokinin, and bile acids were analyzed. RESULTS: Despite the attempt to obtain a bread with a low glycemic response by replacing flour by broken kernels, the glycemic response and glucose kinetics were quite similar after consumption of CB and KB....... Interestingly, the glucagon-like peptide-1 (GLP-1) response was much lower after KB compared to CB (iAUC, P < 0.005). A clear postprandial increase in plasma conjugated bile acids was observed after both meals. CONCLUSIONS: Substitution of 85 % wheat flour by broken kernels in bread did not result in a...

  19. Characterization of wheat cultivars for pre-harvest sprouting Caracterización de cultivares de trigo por brotado en precosecha

    Directory of Open Access Journals (Sweden)

    C. Bainotti

    2009-06-01

    Full Text Available Sprouting or germination in wheat takes place as a result of the rupture of the dormancy in grain, expressed in physiological terms as the increase of α-amylases and proteases activity, which has been associated with low values of falling number. Grain sprouting has been related with high moisture and temperature at harvest and it is a serious problem in the north of Argentina. The objectives of this study were to characterize introduced and local wheat cultivars for sprouting response through falling number and, tentatively, to identify adapted materials with good behavior for this trait. A set of thirty introduced and local late and early heading wheat varieties was tested through falling number in two experiments conducted at Marcos Juárez, Argentina in 2005 and 2006. Significant differences in falling number between tested cultivars were detected with a strong interaction with environment. Late heading cultivars introductions showed significantly higher falling number values than local cultivars, and early heading cultivars introductions and local cultivars showed similar values. In the early heading cultivars group, the highest falling number value was observed in Klein Proteo, a local cultivar.En trigo el término brotado se refiere a la ruptura de la dormición en el grano, lo que expresado en términos fisiológicos es el incremento de las actividades proteásica y α-amilásica, que se asocia con valores bajos del test falling number. El brotado de grano se ha relacionado con elevada temperatura y humedad a cosecha. En este estudio se propuso caracterizar la respuesta a brotado de cultivares de trigo, locales e introducidos, a través de falling number y tentativamente, identificar materiales adaptados con buen comportamiento a brotado de grano en precosecha. Treinta variedades de trigo locales e introducidas con espigazón precoz y tardía fueron evaluadas a través del falling number en dos experimentos conducidos en Marcos Ju

  20. Whole-genome profiling and shotgun sequencing delivers an anchored, gene-decorated, physical map assembly of bread wheat chromosome 6A

    Czech Academy of Sciences Publication Activity Database

    Poursarebani, N.; Nussbaumer, T.; Šimková, Hana; Šafář, Jan; Witsenboer, H.; van Oeveren, J.; Doležel, Jaroslav; Mayer, K. F. X.; Stein, N.; Schnurbusch, T.

    2014-01-01

    Roč. 79, č. 2 (2014), s. 334-347. ISSN 0960-7412 Institutional support: RVO:61389030 Keywords : bread wheat chromosome 6A * whole -genome profiling * LINEAR TOPOLOGICAL CONTIGS Subject RIV: EB - Genetics ; Molecular Biology Impact factor: 5.972, year: 2014

  1. Relationships of Polymeric Proteins with Dough and Bread-making Quality in a Recombinant Inbred Population of Hard Red Spring Wheat

    Science.gov (United States)

    Variation in wheat (Triticum aestivum L.) polymeric proteins is known to be associated with grain quality. In this study, our objective was to investigate the composition of polymeric proteins and their associations with dough mixing strength and bread-making characteristics in a segregating populat...

  2. Correlation of Deoxynivalenol Accumulation in Fusarium-Infected Winter and Spring Wheat Cultivars with Secondary Metabolites at Different Growth Stages.

    Science.gov (United States)

    Etzerodt, Thomas; Gislum, Rene; Laursen, Bente B; Heinrichson, Kirsten; Gregersen, Per L; Jørgensen, Lise N; Fomsgaard, Inge S

    2016-06-01

    Fusarium infection in wheat causes Fusarium head blight, resulting in yield losses and contamination of grains with trichothecenes. Some plant secondary metabolites inhibit accumulation of trichothecenes. Eighteen Fusarium infected wheat cultivars were harvested at five time points and analyzed for the trichothecene deoxynivalenol (DON) and 38 wheat secondary metabolites (benzoxazinoids, phenolic acids, carotenoids, and flavonoids). Multivariate analysis showed that harvest time strongly impacted the content of secondary metabolites, more distinctly for winter wheat than spring wheat. The benzoxazinoid 2-β-glucopyranoside-2,4-dihydroxy-7-methoxy-1,4-benzoxazin-3-one (DIMBOA-glc), α-tocopherol, and the flavonoids homoorientin and orientin were identified as potential inhibitors of DON accumulation. Several phenolic acids, lutein and β-carotene also affected DON accumulation, but the effect varied for the two wheat types. The results could form a basis for choosing wheat cultivars using metabolite profiling as a marker for selecting wheat cultivars with improved resistance against Fusarium head blight and accumulation of trichothecene toxins in wheat heads. PMID:27195655

  3. Plant Extract Control of the Fungi Associated with Different Egyptian Wheat Cultivars Grains

    Directory of Open Access Journals (Sweden)

    Mohamed Baka Zakaria Awad

    2014-07-01

    Full Text Available Grain samples of 14 Egyptian wheat cultivars were tested for seed-borne fungi. The deep freezing method was used. Five seed-borne fungi viz., Aspergillus flavus, A. niger, Curvularia lunata, Fusarium moniliforme and Penicillium chrysogenum were isolated from the wheat cultivars viz., Bani Suef 4, Bani Suef 5, Gemmiza 7, Gemmiza 9, Gemmiza 10, Giza 168, Misr 1, Misr 2, Sakha 93, Sakha 94, Shandaweel 1, Sids 1, Sids 2 and Sids 3. A. flavus, A. niger and F. moniliforme were the most prevalent fungal species. Their incidence ranged from 21.0-53.5%, 16.0-37.5%, and 12.0-31.0%, respectively. The antifungal potential of water extracts from aerial parts of five wild medicinal plants (Asclepias sinaica, Farsetia aegyptia, Hypericum sinaicum, Phagnalon sinaicum, and Salvia aegyptiaca were collected from the Sinai Peninsula, Egypt. The antifungal potential of water extracts from the aerial parts of these five plants were tested in the laboratory against the dominant fungi isolated from the wheat cultivars. All the aqueous plant extracts significantly (p ≤ 0.05 reduced the incidence of the tested seed-borne fungi. But the extract of Asclepias sinaica exhibited the most antifungal activity on tested fungi at all concentrations used when compared with other plant extracts. Maximum infested grain germination was observed in Giza 168 and minimum in Bani Suef 5. Treating grains with plant extract of A. sinaica (10% enhanced the percentage of grain germination of all cultivars in both laboratory and pot experiments. Maximum root and shoot length of seedlings was recorded in Bani Suef 4 during fungal infestation or treatment by plant extract. For one hour before sowing or storage, the aqueous extract of A. sinaica can be used to treat wheat grains, to reduce the fungal incidence. Aqueous extracts of the aerial parts of selected medicinal plants, particularly A. sinaica, are promising for protecting Egyptian wheat grain cultivars against major seed-borne fungi

  4. EFFECT OF STEM RUST INFECTION ON GRAIN YIELD AND YIELD COMPONENTS OF SOME WHEAT CULTIVARS IN EGYPT

    Directory of Open Access Journals (Sweden)

    Mamdouh A. Asmmawy

    2013-11-01

    Full Text Available Stem rust, caused by Puccinia graminis f. sp. tritici is an important disease of wheat worldwide. To estimate grain yield losses due to stem rust, replicated experiments including twelve wheat cultivars i.e.  Gemmeiza 7, Gemmeiza 9, Gemmeiza 10, Gemmeiza 11, Sakha 61, Sakha 93, Sakha 94, Sids 12, Sids 13, Giza 168, Misr 1 and Misr 2 were evaluated for adult plant resistance at Sakha Research Station, Kafr El-Sheikh, Egypt during 2011/12 and 2012/13 growing seasons. The field experiment was surrounded by spreader area of highly susceptible varieties i.e. Morroco and Max inoculated with a mixture of stem rust races as a source of inoculum. Disease severity was recorded each 10 days and area under disease progress curve (AUDPC was estimated and ranged from 100 to 475 in 2011/12 and 100 to 750 in 2012/13. It was found that, yield losses ranged between 2.47 % in the wheat cultivar Misr 2 to 6.29 % in the wheat cultivar Sids 12 during 2011/12, while during 2012/13 ranged from 1.96 % in the wheat cultivar Gemmeiza 7 to      8.21 % in the wheat cultivar Misr 1. High correlation was found between yield losses with disease severity and AUDPC.

  5. Fish filleting residues for enrichment of wheat bread: chemical and sensory characteristics

    OpenAIRE

    Bastos, Sabrina Carvalho; Tavares, Tássia; de Sousa Gomes Pimenta, Maria Emília; Leal, Renato; Fabrício, Luís Felipe; Pimenta, Carlos José; Nunes, Cleiton Antônio; Pinheiro, Ana Carla Marques

    2014-01-01

    The fish processing industry generates a large amount of materials discarded as residue. It is known that fish and its residue are a source of essential nutrients. Conversely, bread is a food accessible to different social classes but is deficient in protein, minerals, and fatty acids. Thus, this study aimed to develop bread products based on the addition of flour from Red-tailed Brycon (Brycon cephalus) processing residue and then evaluate the chemical and sensory qualities of the products. ...

  6. Genetic variability and correlation analysis of bread wheat (triticum aestivum l.) accessions

    International Nuclear Information System (INIS)

    Experimental plot was conducted to test the variation with correlation of one hundred bread wheat (Triticum aestivum L.) germplasms under the area of Plant Breeding and Genetics department, Faculty of Agriculture, Gomal University, Dera Ismail Khan, in the year 2006. All the germplasms were evaluated for the traits, spike length (cm), number of spike lets spike/sup -1/, grain yield plant/sup -1/sup (gm), 1000-grain weight (gm) and grain yield (Kg ha/sup -1/). Genetic diversity was statistically found for all the traits. Two germplasm [PARC/JICA 004275 (01)] had maximum spike length (cm) i.e., 22.4 (cm). Maximum variations were observed among the accessions for spike length (cm) with coefficient of variation 17.89%. The accession [PARC/JICA 004280 (01)] has maximum 31.8 number of spike lets spike/sup -1/ with coefficient of variation 18.45%. The entry [PARC/JICA 003845 (01)], [PARC/JICA 004279 (05)], [PARC/JICA 004274 (01)] and [PARC/JICA 004266 (04)] having greatest 1000-grain weight (g) i.e. (46.2, 46.1, 45.6 and 45.1 g) having greatest 1000-grain weight (g) with coefficient of variation 21.39%. The genotypes [PARC/JICA 004280 (01)], [PARC/JICA 004266 (05)] and [PARC/JICA 004267 (02)] had a maximum grain yield (kg ha/sup -1/) i.e., (5185, 5061 and 5051 kg ha/sup -1/) with coefficient of variation 11.75%. The spike length shows positive significant correlation with number of spike lets spike/sup -1/, grain yield plant-1 and grain yield (kg ha/sup -1/). While positive correlation was observed from spike length and 1000-grain weight. Number of spike lets spike/sup -1/ had highly significant correlation with grain yield plant/sup -1/and grain yield (kg ha/sup -1/). High significantly positive correlation was depicted from grain yield plant/sup -1/ and grain yield (kg ha/sup -1/) while, 1000-grain weight had positive highly significant correlation with grain yield (kg ha/sup -1/). (author)

  7. Identification of superior parents and hybrids from diallel crosses of bread wheat (triticum aestivum l.)

    International Nuclear Information System (INIS)

    Five parents of bread wheat (Triticum aestivum L.) viz. TD-1, SKD-1, Marvi, Moomal and Mehran were crossed in a half diallel design; hence 10 F1 hybrids were developed. Parents alongwith hybrids were evaluated for combining ability and heterosis for tillers/plant, spike length, spike density, grains/spike, grain yield/plant and seed index. The experiment was conducted in a randomized complete block design with four replications at Botanical Garden, Department of Plant Breeding and Genetics, Sindh Agriculture University,Tandojam, during 2010. The analysis of variance due to genotypes, parents, hybrids and parents vs. hybrids was significant for all the characters which revealed presence of significant amount of genetic variability in the material. The results also indicated significant differences among the parents for their general combining ability (GCA) and hybrids for specific combining ability (SCA) suggesting the importance of both additive and non-additive genes in the expression of traits studied. The greater magnitude of SCA variances over GCA were recorded for tillers/plant, grains/spike and grain yield/plant which indicated the importance of additive gene action while the involvement of non-additive genes was evident in the inheritance of spike length, spike density and seed index. Among the parents, generally TD-I, Mehran, Moomal and Marvi were the best general combiners for tillers/plant, spike length, spike density, grains/spike, grain yield/plant and seed index. Whereas, the hybrids like SKD-1 x Mehran, Marvi x Mehran, Marvix Moomal and TD-I x SKD-I were the best specific combiners for majority of yield traits. Positive heterosis was expressed by the hybrid SKD-1 x Moomal for tillers per plant; TD-I x Moomal for spike length; TD-1 x SKD-I for grains per spike; Marvi x Mehran for spike density and Marvi x Moomal for seed index. The best parents and hybrids could be effectively utilized in hybridization and selection programmes and also for hybrid crop

  8. Microsatellite polymorphism in wheat from Brazilian cultivars; inter- and intra-varietal studies

    Directory of Open Access Journals (Sweden)

    Lima Vitor Lopes de Abreu

    2003-01-01

    Full Text Available Eleven samples of wheat (Triticum aestivum from different Brazilian cultivars and six American varieties were compared for polymorphism, using primers for nine different STR loci. STR analysis of DNA from single grains of the Brazilian varieties showed that for most loci there was very little intra-cultivar polymorphism. The polymorphic variation observed for Brazilian cultivars was similar to that seen in the American varieties. For the Brazilian cultivars PCR analysis could be performed on only one half of a grain. The American samples required more seeds for analysis. The nucleotide sequences of five amplified microsatellites selected at random from the Brazilian samples were also determined and compared to those of the Chinese Spring variety. Although generally the dinucleotide sequence repeat was preserved for most loci, there were significant differences in sequences interspersed within the repeat domain. This result suggested that it may be possible to unequivocally identify the geographical origin of the cultivar by inspection of the DNA sequences of the repeat region.

  9. Influence of sowing dates on phenological development and yield of dual purpose wheat cultivars

    International Nuclear Information System (INIS)

    Dual-purpose wheat is getting recognition among community in diverse farming systems. Success of the system depends on management decisions regarding appropriate sowing dates, choice of cultivars, harvesting time and stage. A comprehensive understanding of how these factors influence the growth and phenology of dual purpose wheat is needed for comparison of grain only wheat to dual purpose system to feed the ever increasing population under this system. The existing higher yielding varieties (Saleem-2000, Bathoor-2007, Fakhre Sarhad-99, Uqab-2000, Siran-2008, and Ghaznavi-98) of wheat were sown on various planting dates from early to normal (15th, 30th October and 14th November) and were given cut after 70 days of sowing. The experiment was arranged in randomized complete block design having split plot arrangement with three replications. Results of the study indicated that booting, heading and physiological maturity were significantly influenced by planting dates, among the cultivars and cutting imposed 70 days after sowing. Mid October sowing prolonged booting, heading, anthesis, maturity and had long stature plants and higher grain yield than sowing in mid November. Uqab-2000 booted, headed and reached to anthesis and maturity earlier followed by Ghaznavi-98, Bathoor-2007 and Saleem-2000. Uqab-2000 and Siran-2008 had higher grain yield than other cultivars. Booting, heading, anthesis and maturity were significantly delayed in cutting as compared to no cut plots. Wheat varieties Bathoor-2007, Uqab-2000 and Fakhre Sarhad-99 produced taller plants compared to Saleem-2000. It is concluded that early sowing on mid October had prolonged phenological traits and higher yield of wheat with long stature plants than later sowing (15th November) and variety Fakhre Sarhad-99 unlike Uqab-2000 was late with respect to phenological development. Cutting prior to stem elongation had not delayed the maturity from three days without substantial yield reduction which revealed that

  10. Effect of bread dough mixing method on rye bread quality

    Directory of Open Access Journals (Sweden)

    Đukić Dragutin A.

    2014-01-01

    Full Text Available The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour - 60:40 and determine its advantages over the straight dough method. Three bread dough mixing methods were used: I - indirect bread dough mixing using flour scalding; II - indirect bread dough mixing without flour scalding; III - straight dough mixing. The study involved the monitoring of the following: microbial characterristics of the flour and dough (yeasts and lactic acid bacteria and of the bread (presence of Enterobacteriaceae, yeasts and moulds; chemical properties of the dough and the bread (pH and degree of acidity; organoleptic attributes of bread (volume, porosity according to Dallman, crumb elasticity, pore structure fineness, bread crumb score, external appearance, crumb appearance, flavour of both the crust and the crumb. The results showed the highest counts of lactic acid bacteria and yeasts in the indirect bread dough mixing method using rye flour scalding. The rye/wheat bread made with sourdough had a mild sourish flavour, an intense aroma, a prolonged shelf life, and reduced crumbliness. The study suggests that the technological process of sourdough-type rye/wheat bread making is an important requirement in improving bread quality and assortment that can be used in any bakery facility.[ Projekat Ministarstva nauke Republike Srbije, br. TR 31057 i br. III 46009

  11. Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread

    DEFF Research Database (Denmark)

    Juntunen, Katri S; Laaksonen, David E; Autio, Karin;

    2003-01-01

    BACKGROUND: Rye bread has a beneficial effect on the postprandial insulin response in healthy subjects. The role of rye fiber in insulin and glucose metabolism is not known. OBJECTIVE: The aim of the study was to determine the effect of the content of rye fiber in rye breads on postprandial insulin...... high-fiber rye bread; each bread provided 50 g available carbohydrate and was served with breakfast. Plasma glucose, insulin, glucose-dependent insulinotropic polypeptide, glucagon-like peptide 1, and serum C-peptide were measured in fasting and 8 postprandial blood samples. In vitro starch hydrolysis......-peptide responses to the rye breads were found. Glucose and glucagon-like peptide 1 responses to the rye breads were not significantly different from those to the control, except at 150 and 180 min. In vitro starch hydrolysis was slower in all rye breads than in the control, and the structure of continuous matrix...

  12. Identification of New Aquaporin Genes and Single Nucleotide Polymorphism in Bread Wheat

    OpenAIRE

    Pandey, B.; P.Sharma; Pandey, D.M.; I Sharma; Chatrath, R.

    2013-01-01

    Major facilitators of water movement through plant cell membranes include aquaporin proteins. Wheat is among the largest and most important cereal crops worldwide; however, unlike other model plants such as rice, maize and Arabidopsis, little has been reported on wheat major intrinsic proteins (MIPs). This study presents a comprehensive computational identification of 349 new wheat expressed sequence tags (ESTs), encoding 13 wheat aquaporin genes. Identified aquaporins consist of 6 plasma mem...

  13. Selenium levels in breads from Sakarya, Turkey.

    Science.gov (United States)

    Gülfen, Mustafa

    2012-01-01

    Selenium (Se) is an important trace element for human and animal health. It accumulates in wheat and corn, which is consumed mostly as bread. The Turkish population consumes mainly white wheat, whole wheat (brown bread) and corn breads. In this study, samples of these breads were collected from six different bakeries in the city of Sakarya, and their selenium levels were determined by ICP-OES after a chemical digestion. It was found that average selenium levels in white wheat, whole wheat and corn breads were 1149, 1204 and 2023 µg/kg, respectively. The results are compared with daily recommended intake and upper tolerable levels for selenium. PMID:24779690

  14. Leaf rust (Puccinia triticina) resistance in wheat (Triticum aestivum) cultivars grown in Northern Europe 1992-2002.

    Science.gov (United States)

    Hysing, Shu-Chin; Singh, Ravi P; Huerta-Espino, Julio; Merker, Arnulf; Liljeroth, Erland; Diaz, Oscar

    2006-12-01

    Diversity of resistance to leaf rust caused by Puccinia triticina can be enhanced in wheat (Triticum aestivum) cultivars through a better knowledge of resistance genes that are present in important cultivars and germplasm. Multi-pathotype tests on 84 wheat cultivars grown in Denmark, Finland, Norway and Sweden during 1992-2002 and 39 differential testers enabled the postulation of nine known genes for seedling resistance to leaf rust. Genes Lr1, Lr2a, Lr3, Lr10, Lr13, Lr14a, Lr17, Lr23 and Lr26 were found singly or in combination in 47 of the cultivars (55.9%). The most frequently occurring genes in cultivars grown in Sweden were Lr13 (20.4%), Lr14a (14.8%) and Lr26 (14.8%). Lr14a was the most common gene in cultivars grown in Norway (18.7%), Lr13 in Denmark (35.5%) and Lr10 in Finland (20.0%). Although 28 cultivars (33.3%) exhibited a response pattern that could not be assigned to resistance genes or combinations present in the tester lines, several pathotypes carried virulence and hence these genes or combinations are of limited use. Nine cultivars (10.7%) lacked detectable seedling resistance. One cultivar was resistant to all pathotypes used in the study. PMID:17362328

  15. Effects of changing climate and cultivar on the phenology and yield of winter wheat in the North China Plain

    Science.gov (United States)

    Li, Kenan; Yang, Xiaoguang; Tian, Hanqin; Pan, Shufen; Liu, Zhijuan; Lu, Shuo

    2016-01-01

    Understanding how changing climate and cultivars influence crop phenology and potential yield is essential for crop adaptation to future climate change. In this study, crop and daily weather data collected from six sites across the North China Plain were used to drive a crop model to analyze the impacts of climate change and cultivar development on the phenology and production of winter wheat from 1981 to 2005. Results showed that both the growth period (GP) and the vegetative growth period (VGP) decreased during the study period, whereas changes in the reproductive growth period (RGP) either increased slightly or had no significant trend. Although new cultivars could prolong the winter wheat phenology (0.3˜3.8 days per decade for GP), climate warming impacts were more significant and mainly accounted for the changes. The harvest index and kernel number per stem weight have significantly increased. Model simulation indicated that the yield of winter wheat exhibited increases (5.0˜19.4 %) if new cultivars were applied. Climate change demonstrated a negative effect on winter wheat yield as suggested by the simulation driven by climate data only (-3.3 to -54.8 kg ha-1 year-1, except for Lushi). Results of this study also indicated that winter wheat cultivar development can compensate for the negative effects of future climatic change.

  16. Characterization of heat tolerance in wheat cultivars and effects on production components

    Directory of Open Access Journals (Sweden)

    Adérico Júnior Badaró Pimentel

    2015-04-01

    Full Text Available Abstract: There is a need for heat tolerant wheat cultivars adapted to the expansion of cultivation areas in warmer regions due to the high demand of this cereal for human consumption. The objective of this study was to evaluate the effect of high temperatures on grain yield and yield components of wheat and characterize heat tolerant wheat genotypes at different development stages. The genotypes were evaluated in the field with and without heat stress. High temperatures reduced the number of spikelets per spike (21%, number of grains per spike (39%, number of grains per spikelet (23%, 1000-grain weight (27% and grain yield (79%. Cultivars MGS 1 Aliança, Embrapa 42, IAC 24-Tucuruí and IAC 364-Tucuruí III are the most tolerant to heat stress between the stages double ridge and terminal spikelet; MGS 1 Aliança, BRS 264, IAC 24-Tucuruí, IAC 364-Tucuruí III and VI 98053, between meiosis and anthesis; and BRS 254, IAC-24-Tucuruí, IAC-364-Tucuruí III and VI 98053, between anthesis and physiological maturity. High temperatures reduce grain yield and yield components. The number of grains per spike is the most reduced component under heat stress. The genotypes differed in tolerance to heat stress in different developmental stages.

  17. Development of a wheat-thinopyrum intermedium robertsonian translocation stock with Sr44 resistance to stem rust (Ug99)

    Science.gov (United States)

    Stem rust of bread wheat (Triticum aestivum L.) caused by the fungus Puccinia graminis Pers. F. is one of the most important threats of wheat production. A new stem rust race Ug99 is virulent to most of the resistant genes deployed in cultivars. New genes for Ug99 resistance can be transferred to wh...

  18. Screening of Bangladeshi winter wheat (Triticum aestivum L.) cultivars for sensitivity to ozone.

    Science.gov (United States)

    Saitanis, Costas J; Bari, Shafiqul M; Burkey, Kent O; Stamatelopoulos, Dimitris; Agathokleous, Evgenios

    2014-12-01

    The sensitivity to ozone of ten Bangladeshi wheat cultivars was tested by exposing plants to eight ozone exposure regimes (50, 60, 80, 100, 120, 135, 150, and 200 ppb for 14, 11, 8, 6, 5, 4, 3, and 1 days, respectively, for 8 h/day) in controlled environment chambers. Visible leaf injury, dry weight, chlorophyll, carotenoid content, leaf greenness (SPAD value), quantum yield of photosynthesis, and stomatal resistance were measured to evaluate response. Shoot biomass, total chlorophyll, leaf greenness, and carotenoid content were reduced in ozone-exposed plants. Based on the results of principal component analysis (PCA)-biplot analysis, the order of sensitivity to ozone was: Akbar > Sufi ≥ Bijoy ≥ Shatabdi > Bari-26 ≥ Gourab > Bari-25 ≥ Prodip ≥ Sourav > Kanchan. The most important parameters to discriminate cultivars with respect to ozone sensitivity were visible injury and chlorophyll b/a ratio, whereas quantum yield of photosynthesis was less important. Differences in stomatal resistance were not a significant factor in ozone response. Regression of cultivars' PCA scores against year of release revealed no trend, suggesting that ozone tolerance was not incorporated during cultivar breeding. PMID:25023654

  19. Optimization of image analysis techniques for quality assessment of whole-wheat breads made with fat replacer

    Directory of Open Access Journals (Sweden)

    Patrícia Matos Scheuer

    2015-03-01

    Full Text Available The cellular structure of healthy food products, with added dietary fiber and low in calories, is an important factor that contributes to the assessment of quality, which can be quantified by image analysis of visual texture. This study seeks to compare image analysis techniques (binarization using Otsu’s method and the default ImageJ algorithm, a variation of the iterative intermeans method for quantification of differences in the crumb structure of breads made with different percentages of whole-wheat flour and fat replacer, and discuss the behavior of the parameters number of cells, mean cell area, cell density, and circularity using response surface methodology. Comparative analysis of the results achieved with the Otsu and default ImageJ algorithms showed a significant difference between the studied parameters. The Otsu method demonstrated the crumb structure of the analyzed breads more reliably than the default ImageJ algorithm, and is thus the most suitable in terms of structural representation of the crumb texture.

  20. Effects of Molybdenum on the Intermediates of Chlorophyll Biosynthesis in Winter Wheat Cultivars Under Low Temperature

    Institute of Scientific and Technical Information of China (English)

    YU Min; HU Cheng-xiao; WANG Yun-hua

    2006-01-01

    The objective was to probe the site where the biosynthesis of chlorophyll was blocked under Mo deficiency at low temperature, which led to the decrease of chlorophyll in winter wheat cultivars. The intermediates of chlorophyll biosynthesis were analyzed in winter wheat cultivars in soil culture, miniblock culture, and solution culture to study the effects of Mo on chlorophyll biosynthesis without Mo addition (CK, soil available Mo 0.112 mg kg-1) and Mo addition (+ Mo,0.13 mg kg-1 Mo was added). Laevulinic acid (LA), the competitive analog of δ-aminolaevulinic acid (ALA) was also introduced in the experiment. The ratio of Chl a/Chl b was constant between CK and + Mo treatment, whereas it increased at low temperature, which indicated that Mo deficiency did not inhibit the transformation of Chl a to Chl b at low temperature. Under Mo deficiency, the contents of protochlorophyll (Pchl), Mg-protoporphyrin Ⅸ (Mg-Proto Ⅸ),protoporphyrin Ⅸ (proto Ⅸ), and uroporphyrinogen Ⅲ (Uro Ⅲ) decreased [Uro Ⅲ decreased significantly (P < 0.01)],whereas ALA and glutamate increased significantly (P < 0.01) compared with that of Mo addition, which suggested that the transformation from ALA to Ufo Ⅲ might be inhibited. The content of ALA reversed after addition of LA, it was significantly higher (P<0.01) in Mo addition than in CK. The results indicated that the transformation from ALA to Uro Ⅲ was blocked under Mo deficiency, which resulted in the inhibition of the biosynthesis of chlorophyll and led to the decrease of chlorophyll in winter wheat cultivars.

  1. Effects of external potassium (k supply on drought tolerances of two contrasting winter wheat cultivars.

    Directory of Open Access Journals (Sweden)

    Jiguang Wei

    Full Text Available BACKGROUND: Drought is a common stress limiting crops growth and productivities worldwide. Water deficit may increase cellular membrane permeability, resulting in K outflow. Internal K starvation may disorder plant metabolism and limit plant growth. However, it is seldom reported about the effects of external K on drought tolerance of contrasting wheat cultivars. METHODOLOGY/PRINCIPAL FINDINGS: A hydroponics experiment was carried out in a non-controlled greenhouse. Seedlings of drought-tolerant SN16 and intolerant JM22 were simultaneously treated by five levels of K2CO3 (0, 2.5, 5, 7.5, 10 mM and two levels of PEG6000 (0, 20% for 7 days. External K2CO3 significantly increased shoot K(+ content, water potential, chlorophyll content as well as gas exchange, but decreased electrolyte leakage (EL and MDA content in both cultivars under PEG6000 stress. Antioxidant enzymes activities were up-regulated by PEG6000 while external K2CO3 reduced those changes. Molecular basis was explained by measuring the expression levels of antioxidant enzymes related genes. Shoot and root biomass were also increased by K2CO3 supply under drought stress. Although adequate K2CO3 application enhanced plant growth for both cultivars under drought stress, SN16 was better than JM22 due to its high drought tolerance. CONCLUSIONS/SIGNIFICANCE: Adequate external K may effectively protect winter wheat from drought injuries. We conclude that drought-tolerant wheat combined with adequate external K supply may be a promising strategy for better growth in arid and semi-arid regions.

  2. Manufacture of gluten-free specialty breads and confectionery products

    Science.gov (United States)

    People suffering from celiac disease, wheat allergies or wheat intolerances require breads not containing any wheat or related cereals like rye and barley. The manufacture of these so-called gluten-free breads is not well understood and much less literature is available than on wheat breads. On the ...

  3. Effects of supplemental irrigation on water consumption characteristics and grain yield in different wheat cultivars

    Directory of Open Access Journals (Sweden)

    Meng Weiwei

    2015-06-01

    Full Text Available Shortage of water resources is a major limiting factor for wheat (Triticum aestivum L. production in the North China Plain. The objectives of this study were to evaluate the effects of supplemental irrigation (SI on water use characteristics and grain yield of the wheat cultivars 'Jimai 22'and 'Zhouyuan 9369'. Two supplemental irrigation treatment regimens were designed based on target relative soil moisture contents in 0-140 cm soil layers at jointing rising to 75% of field capacity (FC for each cultivar, and at anthesis rising to 65% and 75% (W1, and 70% and 80% (W2 in 2009-2010 and 2010-2011, respectively. Rain-fed (W0 treatment was used as control. Under W1, grain yield of 'Jimai 22' was 5.22% higher than that of W2, and water use efficiency (WUE of 'Zhouyuan 9369' was 4.0% higher than that under W2. No significant differences in WUE of 'Jimai 22' and grain yield of 'Zhouyuan 9369' were observed for the two treatment regimens in 2009-2010. Grain yield and WUE in W1 were higher than those of W2 for both cultivars in 2010-2011. W1 enhanced soil water consumption compared to W2, especially in the 100-200 cm soil layers, for both cultivars in 2009-2011. Meanwhile, 'Jimai 22' showed higher soil water consumption and ET from anthesis to mature stage, which resulted in increase in grain yield and WUE of 'Jimai 22' by 8.15-21.7% and 7.75-11.73% in 2009-2010 and 2010-2011, respectively, compared with 'Zhouyuan 9369'. Thus, our results showed that SI increased the yield and WUE of 'Jimai 22' and W1 was the better treatment regimen.

  4. Temperature Impact on the Forage Quality of Two Wheat Cultivars with Contrasting Capacity to Accumulate Sugars

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    Máximo Lorenzo

    2015-08-01

    Full Text Available Wheat is increasingly used as a dual-purpose crop (for forage and grain production worldwide. Plants encounter low temperatures in winter, which commonly results in sugar accumulation. High sugar levels might have a positive impact on forage digestibility, but may also lead to an increased risk of bloat. We hypothesized that cultivars with a lower capacity to accumulate sugars when grown under cold conditions may have a lower bloat risk than higher sugar-accumulating genotypes, without showing significantly lower forage digestibility. This possibility was studied using two wheat cultivars with contrasting sugar accumulation at low temperature. A series of experiments with contrasting temperatures were performed in controlled-temperature field enclosures (three experiments and growth chambers (two experiments. Plants were grown at either cool (8.1 °C–9.3 °C or warm (15.7 °C–16.5 °C conditions in field enclosures, and at either 5 °C or 25 °C in growth chambers. An additional treatment consisted of transferring plants from cool to warm conditions in the field enclosures and from 5 °C to 25 °C in the growth chambers. The plants in the field enclosure experiments were exposed to higher irradiances (i.e., 30%–100% than those in the growth chambers. Our results show that (i low temperatures led to an increased hemicellulose content, in parallel with sugar accumulation; (ii low temperatures produced negligible changes in in vitro dry matter digestibility while leading to a higher in vitro rumen gas production, especially in the higher sugar-accumulating cultivar; (iii transferring plants from cool to warm conditions led to a sharp decrease in in vitro rumen gas production in both cultivars; and (iv light intensity (in contrast to temperature appeared to have a lower impact on forage quality.

  5. Influence of stress conditions on irradiated wheat cultivar (triticum aestivum L.). Vol. 4

    International Nuclear Information System (INIS)

    This study was carried out from 1992-1994. It aimed to study genetic improvement in yield components namely: shoot length, shoot dry weight, and leaf area at 4, 8, and 12 weeks age under salt stress condition; plant, dry weight/plant earliness, grain yield/plant, and 100 - grain weight at harvest time under drought stress in three mutagenic generations. Results of the two experiments showed that the most suitable mutagenic dose was 75 Gy gamma ray, which caused improvement in stress tolerance for SK69 wheat cultivar by increased growth behaviour, and/or maintaining an active metabolism in plants under salinity and drought conditions. 3 tabs

  6. Effect of multiple fortification on the bioavailability of minerals in wheat meal bread.

    Science.gov (United States)

    Ahmed, Anwaar; Anjum, Faqir Muhammad; Randhawa, Muhammad Atif; Farooq, Umar; Akhtar, Saeed; Sultan, Muhammad Tauseef

    2012-12-01

    Bioavailability of calcium, iron and zinc as calcium carbonate (CaCO3), ferrous sulfate (FeSO4) and zinc sulphate (ZnSO4) @ 1,000, 40 and 20 mg kg(-1) respectively from fortified bread of 72% extraction straight grade flour was assessed. Fortified bread diets were fed to 64 female Sprague-Dawley Albino rats for a period of 28 days. The retention of Ca, Fe and Zn was measured in plasma, femur and liver tissues of rats. The results showed that the feed intake and live body weight of the experimental animals increased significantly with the time period. The Ca levels in plasma and liver did not change significantly while in femur, Ca retention changed significantly with changing type of the fortificants. Similarly, the results for percent apparent absorption (AA) of Ca also remained unchanged (P < 0.05). The Fe and Zn levels were significantly higher in the plasma, liver and femur of rats fed Fe and Zn fortified bread. Interaction of Ca, Fe and Zn resulted in their decreased bioavailability. However Ca, Fe and Zn absorption was higher in the rats fed triple fortified diet compared with those fed unfortified bread diet. This negative interaction did not appear to be great enough to discourage multiple fortification of flour to address minerals malnutrition in the vulnerable groups. PMID:24293693

  7. Assessment of adaptability and stability of grain yield in bread wheat genotypes under different sowing times in Punjab

    International Nuclear Information System (INIS)

    Twenty advanced lines/genotypes of wheat including two check varieties were sown under two different sowing times through out the Punjab province at 18 different locations with diverse environments to study their stability and adaptability. Normal sowing was done in second week of November 2007 while the delayed sowing was completed during second week of December 2007 during crop season 2007-08. The pooled analysis of variance showed significant differences among environments and genotypes for grain yield demonstrating the presence of considerable variations (p<0.01) among genotypes as well as diversity of growing environments at various locations for both normal and late sown wheat crops. The highest average grain yield was obtained at Jalandar Seed Farm, Arifwala and Pak. German Farm, Multan for normal and delayed sown crops, respectively. Most of the locations emerged as high yielding in normal sowing compared to late sown crop. Dendrograms of 18 locations based on the average yield of 20 wheat genotypes grown under normal and late sown crop revealed two main clusters. Under both normal and late sowing, none of the varieties exceeded the check Seher-2006, however, the check was followed by the advanced lines V-04022 and V-05066 for normal sown crop and Shafaq-2006, V-05066 and V-04022 under delayed sowing. All the genotypes revealed decline in grain yield for late sown wheat crop. The analysis of stability based on mean grain yield, regression coefficient and deviation from regression advocated that the cultivars V-05066 and V-03BT007 were most stable and adapted to diverse environmental conditions of Punjab. These cultivars revealed unit regression and non-significant deviations from regression. The check variety Seher-2006 produced maximum yield for both sowing times that suggested its consistent and stable performance across the environments. (author)

  8. Regularity of mitosis in different varieties of winter bread wheat under the action of herbicides

    OpenAIRE

    Tatyana Eugenivna KOPYTCHUK; Alexander Lvovivh SECHNYAK

    2012-01-01

    The influence of the most widespread herbicides on winter wheat in Ukraine was studied by anaphase test. Treatment with herbicides reduced the germination of the seeds and disturbed the regularity of mitosis in all varieties of wheat. The range of violations of mitosis was demonstrated by the formation of chromosomal aberrations and dysfunctions of cell cytoskeleton which occurred while processing herbicides. Varietal differences between investigated wheat by sensitivity to herbicides were di...

  9. Regularity of mitosis in different varieties of winter bread wheat under the action of herbicides

    Directory of Open Access Journals (Sweden)

    Tatyana Eugenivna KOPYTCHUK

    2012-05-01

    Full Text Available The influence of the most widespread herbicides on winter wheat in Ukraine was studied by anaphase test. Treatment with herbicides reduced the germination of the seeds and disturbed the regularity of mitosis in all varieties of wheat. The range of violations of mitosis was demonstrated by the formation of chromosomal aberrations and dysfunctions of cell cytoskeleton which occurred while processing herbicides. Varietal differences between investigated wheat by sensitivity to herbicides were discovered. The most resistant to herbicides was variety Fantasya Odesskaya, and the most sensitive – Nikoniya, while the most harmful herbicide for wheat was Napalm.

  10. The alleviating effect of elevated CO2 on heat stress susceptibility of two wheat (Triticum aestivum L.) cultivars

    DEFF Research Database (Denmark)

    Kjær, Katrine Heinsvig; Ottosen, Carl-Otto; Rosenqvist, Eva S. K.;

    2013-01-01

    Title: The alleviating effect of elevated CO2 on heat stress susceptibility of two wheat (Triticum aestivum L.) cultivars Session: Plant response and adaptation to abiotic stress Sindhuja Shanmugam1, Katrine Heinsvig Kjaer2*, Carl-Otto Ottosen2, Eva Rosenqvist3, Dew Kumari Sharma3 and Bernd......Institute for Agroecology, Aarhus University, Forsøgsvej 1, 4200 Slagelse, Denmark *Presenting author This study analysed the alleviating effect of elevated CO2 on stress-induced decreases in photosynthesis and changes in carbohydrate metabolism in two wheat cultivars (Triticum aestivum L.) of different...

  11. Climate, Soil Management, and Cultivar Affect Fusarium Head Blight Incidence and Deoxynivalenol Accumulation in Durum Wheat of Southern Italy

    Science.gov (United States)

    Scala, Valeria; Aureli, Gabriella; Cesarano, Gaspare; Incerti, Guido; Fanelli, Corrado; Scala, Felice; Reverberi, Massimo; Bonanomi, Giuliano

    2016-01-01

    Fusarium head blight (FHB) is a multifaceted disease caused by some species of Fusarium spp. A huge production of mycotoxins, mostly trichothecenes, often accompanied this disease. Amongst these toxic compounds, deoxynivalenol (DON) and its derivatives represent a major issue for human as well as for animal health and farming. Common and durum wheat are amongst the hosts of trichothecene-producing Fusaria. Differences in susceptibility to fungal infection and toxin accumulation occur in wheat cultivars. Recently, increasing incidence and severity of Fusarium infection and a higher DON accumulation in durum wheat were observed in Italy, especially in Northern regions. In this study, we analyzed wheat yield, technological parameters, the incidence of Fusarium infection and DON content in kernel samples of durum wheat coming from three locations of Southern Italy with different climatic conditions and grown during two seasons, with two methods of cultivation. Four different durum wheat cultivars prevalently cultivated in Southern Italian areas were chosen for this study. Our analysis showed the effects of environment and cultivar types on wheat productivity and key technological parameters for the quality level of the end-product, namely pasta. Notably, although a low rate of mycotoxin contamination in all study sites was assessed, an inverse relation emerged between fungal infection/DON production and durum wheat yield. Further, our study pinpoints the importance of environment conditions on several quality traits of durum wheat grown under Mediterranean climate. The environmental conditions at local level (microscale) and soil management practices may drive FHB outbreak and mycotoxin contamination even in growing area suitable for cropping this wheat species. PMID:27446052

  12. Climate, Soil Management, and Cultivar Affect Fusarium Head Blight Incidence and Deoxynivalenol Accumulation in Durum Wheat of Southern Italy.

    Science.gov (United States)

    Scala, Valeria; Aureli, Gabriella; Cesarano, Gaspare; Incerti, Guido; Fanelli, Corrado; Scala, Felice; Reverberi, Massimo; Bonanomi, Giuliano

    2016-01-01

    Fusarium head blight (FHB) is a multifaceted disease caused by some species of Fusarium spp. A huge production of mycotoxins, mostly trichothecenes, often accompanied this disease. Amongst these toxic compounds, deoxynivalenol (DON) and its derivatives represent a major issue for human as well as for animal health and farming. Common and durum wheat are amongst the hosts of trichothecene-producing Fusaria. Differences in susceptibility to fungal infection and toxin accumulation occur in wheat cultivars. Recently, increasing incidence and severity of Fusarium infection and a higher DON accumulation in durum wheat were observed in Italy, especially in Northern regions. In this study, we analyzed wheat yield, technological parameters, the incidence of Fusarium infection and DON content in kernel samples of durum wheat coming from three locations of Southern Italy with different climatic conditions and grown during two seasons, with two methods of cultivation. Four different durum wheat cultivars prevalently cultivated in Southern Italian areas were chosen for this study. Our analysis showed the effects of environment and cultivar types on wheat productivity and key technological parameters for the quality level of the end-product, namely pasta. Notably, although a low rate of mycotoxin contamination in all study sites was assessed, an inverse relation emerged between fungal infection/DON production and durum wheat yield. Further, our study pinpoints the importance of environment conditions on several quality traits of durum wheat grown under Mediterranean climate. The environmental conditions at local level (microscale) and soil management practices may drive FHB outbreak and mycotoxin contamination even in growing area suitable for cropping this wheat species. PMID:27446052

  13. Analysis of deoxynivalenol and deoxynivalenol-3-glucosides content in Canadian spring wheat cultivars inoculated with Fusarium graminearum.

    Science.gov (United States)

    Amarasinghe, Chami C; Simsek, Senay; Brûlé-Babel, Anita; Fernando, W G Dilantha

    2016-07-01

    Contamination of wheat grains with Fusarium mycotoxins and their modified forms is an important issue in wheat industry. The objective of this study was to analyse the deoxynivalenol (DON) and deoxynivalenol-3-glucosides (D3G) content in Canadian spring wheat cultivars grown in two locations, inoculated with a mixture of 3-acetyldeoxynivalenol (3-ADON)-producing Fusarium graminearum strains and a mixture of 15-acetlyldeoxynivalenol (15-ADON)-producing F. graminearum strains. According to the analysis of variance, significant differences were observed among the cultivars for Fusarium head blight (FHB) disease index, Fusarium-damaged kernel percentage (%FDK), DON content and D3G content. When the effect of chemotype was considered, significant differences were observed for FHB disease index, FDK percentage and DON content. The D3G content and D3G/DON ratio were not significantly different between the chemotypes, except for D3G content at the Winnipeg location. The Pearson correlation coefficient between DON and D3G was 0.84 and 0.77 at Winnipeg and Carman respectively. The highest D3G/DON ratio was observed in cultivars Carberry (44%) in Carman and CDC Kernen (63.8%) in Winnipeg. The susceptible cultivars showed lower D3G/DON ratio compared with the cultivars rated as moderately resistant and intermediate. The current study indicated that Canadian spring cultivars produce D3G upon Fusarium infection. PMID:27264644

  14. GLYCINE BETAINE AND SALICYLIC ACID INDUCED MODIFICATION IN PRODUCTIVITY OF TWO DIFFERENT CULTIVARS OF WHEAT GROWN UNDER WATER STRESS

    OpenAIRE

    Heshmat S. Aldesuquy; Mohamed A. Abbas; Samy. A. Abo- Hamed; Abeer H. Elhakem; Saeed S. Alsokari

    2012-01-01

    A pot experiment was conducted to evaluate the beneficial effect of foliar application of glycine betaine (10mM), grain presoaking in salicylic acid (0.05 M) and their interaction on drought tolerance of two wheat (Triticum aestivum L.) cultivars (sensitive, Sakha 94 and resistant, Sakha 93). Water stress decreased wheat yield components (spike length, number of spikelets / main spike, 100 kernel weight, grain number / spike, grain yield / spike, grain yield / plant, straw yield / plant, crop...

  15. Analysis of gluten proteins composition during grain filling in two durum wheat cultivars submitted to two water regimes

    OpenAIRE

    Marcella Michela Giuliani; Michele Andrea De Santis; Marianna Pompa; Luigia Giuzio; Zina Flagella

    2014-01-01

    Durum wheat (Triticum turgidum L. subsp. durum) is one of the major crops in the Mediterranean basin, where water stress often occurs during grain filling which represents a critical stage for the synthesis and accumulation of storage proteins (gliadins and glutenins). The aim of the study is to evaluate, by two-dimensional gel electrophoresis (2DE SDS-PAGE), the storage proteins composition of two durum wheat cultivars (Ciccio and Svevo) cultivated in a growth chamber under two different wat...

  16. Designing polymorphic ISSR primers in order to study gene sequences x and y types glutenin subunits in 1D locus controlling favourable baking quality in elite mutant lines of bread wheat

    International Nuclear Information System (INIS)

    Baking quality is one of important traits in qualitative improvement of bread wheat. Gluten prolamins determine wheat flour quality for different technological process such as bread making. Between gluten proteins, High Molecular Glutenin (HMW) group and specially, d allele in 1D locus with x-type and y-type subunits are very valuable in baking quality. In this study, amino acid sequences of x-type subunits (2.1, 2.2, 2.2*, 5) and y-type subunits (10, 12) related to 1D locus were searched, found and compared together using Genedoc software. After amino acid sequences alignment of y-type subunits and x-type subunits, it was characterized that deletion, insertion (duplication) and point mutations in these subunits involved in biological function of proteins. most important insertion and deletion mutations were 185 amino acids sequence insertion of 2.2* subunit and 102 amino acids sequence insertion of x2.2 subunit in position 486 of amino acid sequence and six amino acid sequence deletion IGQGQQ in position 203 of y10 subunit. From important point mutations can be pointed to conversion of serine to cysteine in position 118 of x 5 subunit and substitution of glutamine to histidine in position 626 of x5 subunit. Finally, polymorph ISSR primers in repetitive domains were designed on similarities and differences in subunits of x and y-types. These primers show good banding polymorphisms in elite mutant lines, standard commercial cultivars and F2 populations from crosses. (author)

  17. Postulation of Leaf Rust Resistance Genes in Seven Chinese Spring Wheat Cultivars

    Institute of Scientific and Technical Information of China (English)

    SHI Li-hong; ZHANG Na; HU Ya-ya; WEI Xue-jun; YANG Wen-xiang; LIU Da-qun

    2013-01-01

    To detect the leaf rust resistance genes in the 7 Chinese spring wheat clultivars Shenmian 99025, Shenmia 99042, Shenmian 85, Shenmian 91, Shenmian 96, Shenmian 1167 and Shenmian 962, Thatcher, Thatcher backgrounded near-isogenic lines and 15 pathotypes of P. triticina were used for gene postulate at the seedling stage, and 9 of the 15 pathotypes were used in the field tests. Molecular markers closely linked to, or co-segregated with resistance genes Lr1, Lr9, Lr10, Lr19, Lr20, Lr21, Lr24, Lr26, Lr28, Lr29, Lr32, Lr34, Lr35, Lr37, Lr38, and Lr47 were screened to assist detection of the resistance genes. As results, 4 known resistance genes, including Lr1, Lr9, Lr26, and Lr34, and other unknown resistance genes were postulated singly or in combination in the tested cultivars. Shenmian 85, Shenmian 91, Shenmian 96, Shenmian 962, Shenmian 1167, and Shenmian 99042 are potentially useful for wheat production and breeding programs. The result suggested that combining gene postulation, molecular markers and pedigrees is effective and more accuracy method to know the resistance genes in cultivars.

  18. Glycine betaine and salicylic acid induced modification in productivity of two different cultivars of wheat grown under water stress

    Directory of Open Access Journals (Sweden)

    Heshmat S. Aldesuquy

    2012-05-01

    Full Text Available A pot experiment was conducted to evaluate the beneficial effect of foliar application of glycine betaine (10mM, grain presoaking in salicylic acid (0.05 M and their interaction on drought tolerance of two wheat (Triticum aestivum L. cultivars (sensitive, Sakha 94 and resistant, Sakha 93. Water stress decreased wheat yield components (spike length, number of spikelets / main spike, 100 kernel weight, grain number / spike, grain yield / spike, grain yield / plant, straw yield / plant, crop yield / plant, harvest, mobilization and crop indices and the biochemical aspects of grains(grain biomass, carbohydrates, total protein, total phosphorus, ions content and amino acids in both wheat cultivars. The applied chemicals appeared to alleviate the negative effects of water stress on wheat productivity (particularly the sensitive one and the biochemical aspects of yielded grains. The effect was more pronounced with GB+SA treatment. This improvement would result from the repairing effect of the provided chemicals on growth and metabolism of wheat plants grown under water deficit condition. In response to the applied water stress and the used chemicals, the grain yield of the sensitive and resistant wheat cultivars was strongly correlated with all the estimated yield components (shoot length, spike length, plant height, main spike weight, number of spikelets per main spike, 100 kernel weight, grain number per spike, grain weight per plant, straw weight per plant, crop yield per plant, harvest, mobilization and crop indices.

  19. Radiotracing selenium in bread-wheat seeds for a Se-biofortification program. An optimization study in seed enrichment

    International Nuclear Information System (INIS)

    Selenium (Se) is an essential micronutrient for human health, but its deficiency may affect at least one billion people worldwide. Plants and plant-derived products transfer the soil-uptaken Se to humans through the food chain, which is hardly enough when soils have been always poor or already exhausted in bioavailable Se species. Other than agronomic approaches for enhancing Se levels in cereals, such as soil and foliar supplements, seed enrichment may be viewed as an alternative Se-biofortification technique. This study addresses the protocol for preparing Se-enriched wheat seeds, with the specific purpose of optimizing the administration of Se to the seeds prior to sowing. The first step was to soak an amount of bread-wheat seeds in an active Se solution, made with irradiated [Na2O4Se], and then monitoring 75Se in periodically-retrieved samples from that original amount. To avoid losing Se to soil (after sowing), and, especially, to ensure that Se gets really absorbed into the seeds - and not just adsorbed onto them - the washing time of the seeds should be optimized as well. This was carried out by washing Se-treated seeds several times, until no significant amount of the radiotracer could be detected in the washing water. In what concerns the full optimization procedure, the overall results of the present study point to an optimum time of 48 h for soaking and 24 h for washing. (author)

  20. Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads.

    Science.gov (United States)

    Pontonio, Erica; Nionelli, Luana; Curiel, José Antonio; Sadeghi, Alireza; Di Cagno, Raffaella; Gobbetti, Marco; Rizzello, Carlo Giuseppe

    2015-05-01

    This study aimed at describing the main chemical and technology features of eight Iranian wheat flours collected from industrial and artisanal mills. Their suitability for bread making was investigated using autochthonous sourdough starters. Chemical analyses showed high concentration of fibers and ash, and technology aptitude for making breads. As shown through 2-DE analyses, gliadin and glutenin subunits were abundant and varied among the flours. According to the back slopping procedure, type I sourdoughs were prepared from Iranian flours, and lactic acid bacteria were typed and identified. Strains of Pediococcus pentosaceus, Weissella cibaria, Weissella confusa, and Leuconostoc citreum were the most abundant. Based on the kinetics of growth and acidification, quotient of fermentation and concentration of total free amino acids, lactic acid bacteria were selected and used as sourdough mixed starters for bread making. Compared to spontaneous fermentation, sourdoughs fermented with selected and mixed starters favored the increase of the concentrations of organic acids and total free amino acids, the most suitable quotient of fermentation, and the most intense phytase and antioxidant activities. Although the high concentration of fibers, selected and mixed starters improved the textural features of the breads. This study might had contribute to the exploitation of the potential of Iranian wheat flours and to extend the use of sourdough, showing positive technology, nutritional and, probably, economic repercussions. PMID:25583343

  1. A multidisciplinary approach to improve the quality of organic wheat-bread chain

    OpenAIRE

    Abecassis, Joël; David, Christophe; Fontaine, Laurence; Taupier-Létage, Bruno; Viaux, P.

    2008-01-01

    The main challenge for organic farmers, millers and bakers is to fulfill consumers’ expectations of providing healthy and safe products. The quality of organic grain can be modulated by agronomic modifications on genotypes, crop management, crop rotation and soil fertility, but the milling process and finally the baking process are also key factors in producing bread of high baking quality, nutritional value, taste and flavour. Nitrogen (N) is a key nutrient in achieving acceptable yield leve...

  2. Phosphorus Uptake and Utilisation Efficiencies of Different Wheat Cultivars Based on a Sand-Culture Screening System

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    A sand-based culture system using rock phosphate (P) was developed to simulate the situation in alkalinesoils, with respect to the dominant P form, and five wheat cultivars (Excalibur, Brookton, Krichauff, Westoniaand Sunco) were tested in this screening system to compare their P uptake and utilisation efficiencies. Resultsshowed that these cultivars differed significantly in their ability to acquire P from the sparingly available form(rock phosphate in this case). The accumulation of P by Brookton was three times that by Krichauff. Pconcentrations in plant tissues did not differ significantly, indicating that all cultivars were similar in Putilisation efficiency. A further experiment showed that the greater ability of a cultivar to take up P fromsparingly available form was related to the ability of a cultivar to acidify the rhizosphere. Seed P content wasa confounding factor in this system, and the use of relatively uniform seed with similar P content, preferablylow, was conducive to a successful outcome of the screening process.

  3. Rapid and targeted introgression of genes into popular wheat cultivars using marker-assisted background selection.

    Directory of Open Access Journals (Sweden)

    Harpinder S Randhawa

    Full Text Available A marker-assisted background selection (MABS-based gene introgression approach in wheat (Triticum aestivum L. was optimized, where 97% or more of a recurrent parent genome (RPG can be recovered in just two backcross (BC generations. A four-step MABS method was developed based on 'Plabsim' computer simulations and wheat genome structure information. During empirical optimization of this method, double recombinants around the target gene were selected in a step-wise fashion during the two BC cycles followed by selection for recurrent parent genotype on non-carrier chromosomes. The average spacing between carrier chromosome markers was <4 cM. For non-carrier chromosome markers that flanked each of the 48 wheat gene-rich regions, this distance was approximately 12 cM. Employed to introgress seedling stripe rust (Puccinia striiformis f. sp. tritici resistance gene Yr15 into the spring wheat cultivar 'Zak', marker analysis of 2,187 backcross-derived progeny resulted in the recovery of a BC(2F(2ratio3 plant with 97% of the recurrent parent genome. In contrast, only 82% of the recurrent parent genome was recovered in phenotypically selected BC(4F(7 plants developed without MABS. Field evaluation results from 17 locations indicated that the MABS-derived line was either equal or superior to the recurrent parent for the tested agronomic characteristics. Based on these results, MABS is recommended as a strategy for rapidly introgressing a targeted gene into a wheat genotype in just two backcross generations while recovering 97% or more of the recurrent parent genotype.

  4. Fungicide seed treatment and host resistance for the management of wheat crown rot caused by Fusarium culmorum

    Directory of Open Access Journals (Sweden)

    Shree R Pariyar

    2014-11-01

    Full Text Available Seed treatment of wheat with the fungicide thiabendazole on the development of crown rot caused by Fusarium culmorum was evaluated on six wheat genotypes with different genetic sources of resistance under controlled conditions in a growth chamber. Seed of three susceptible (S cultivars, Seri 82 (Spring bread wheat, Kiziltan 91 (Winter durum Wheat, and Demir 2000 (Winter bread wheat and three moderately resistant (MR wheat lines, 2-49 (Spring bread wheat, Altay 2000 (Winter bread wheat, and Burbot-6 (Winter bread wheat were treated with thiabendazole at concentrations of 25, 50 and 100 g ai per 100 kg seeds. Thiabendazole seed treatment caused a significant (P< 0.05 reduction in severity of crown rot on 4 out of the 6 wheat genotypes. The highest crown score reduction was recorded on S genotypes Seri 82 and Demir 2000. Thiabendazole at 100 g ai per 100 kg seed gave the highest CS reduction on both the S and MR wheat genotypes. Seed coating with thiabendazole did not show any effect on plant height, plant weight, root length and root weight. No phytotoxicity symptoms were observed at any concentration of the fungicide.

  5. 'Elgin-ND' spring wheat: A newly adapted cultivar to the north-central plains of the United States with high agronomic quality performance

    Science.gov (United States)

    The spring wheat (Triticum aestivum L.) industry and growers usually value adapted wheat cultivars with high quality attributes, an essential criteria for maintaining wheat as a competitive commodity at the national and international levels. Therefore, the goal of the breeding program is to develop ...

  6. Identification of new aquaporin genes and single nucleotide polymorphism in bread wheat.

    Science.gov (United States)

    Pandey, B; Sharma, P; Pandey, D M; Sharma, I; Chatrath, R

    2013-01-01

    Major facilitators of water movement through plant cell membranes include aquaporin proteins. Wheat is among the largest and most important cereal crops worldwide; however, unlike other model plants such as rice, maize and Arabidopsis, little has been reported on wheat major intrinsic proteins (MIPs). This study presents a comprehensive computational identification of 349 new wheat expressed sequence tags (ESTs), encoding 13 wheat aquaporin genes. Identified aquaporins consist of 6 plasma membrane intrinsic proteins (PIP) and 1 TIP showing high sequence similarity with rice aquaporins. We also identified 4 NOD26-like intrinsic proteins (NIP) and 2 SIP members that showed more divergence. Further, expression analysis of the aquaporin genes using the available EST information in UniGene revealed their transcripts were differentially regulated in various stress- and tissue-specific libraries. Allele specific Polymerase chain reaction (PCR) primers based on single nucleotide polymorphism (SNP) were designed using PIP as the target gene and validated on a core set of Indian wheat genotypes. A 3D theoretical model of the wheat aquaporin protein was built by homology modeling and could prove to be useful in the further functional characterization of this protein. Collectively with expression and bioinformatics analysis, our results support the idea that the genes identified in this study signify an important genetic resource providing potential targets to modify the water use properties of wheat. PMID:24250219

  7. On-farm dynamic management of genetic diversity: the impact of seed diffusions and seed saving practices on a population-variety of bread wheat

    OpenAIRE

    Thomas, Mathieu; Demeulenaere, Elise; Dawson, Julie C.; Khan, Abdul Rehman; Galic, Nathalie; Jouanne-Pin, Sophie; Remoue, Carine; Bonneuil, Christophe; Goldringer, Isabelle

    2012-01-01

    Since the domestication of crop species, humans have derived specific varieties for particular uses and shaped the genetic diversity of these varieties. Here, using an interdisciplinary approach combining ethnobotany and population genetics, we document the within-variety genetic structure of a population-variety of bread wheat (Triticum aestivum L.) in relation to farmers’ practices to decipher their contribution to crop species evolution. Using 19 microsatellites markers, we conducted two c...

  8. Marker-assisted selection of highmolecular weight glutenin alleles related to bread-making quality in Iranian common wheat (Triticum aestivum L.)

    Indian Academy of Sciences (India)

    Ali Izadi-Darbandi; Bahman Yazdi-Samadi

    2012-08-01

    Bread-making quality in hexaploid wheats is a complex trait. It has been shown that the amount and composition of protein can influence dough rheological properties. The high-molecular-weight (HMW) glutenins are encoded by a complex locus, Glu-1, on the long arm of group-1 homoeologus chromosome of the A, B and D genomes. In this work we used PCR-based DNA markers as a substitution tool to distinguish wheat bread-making quality. We detected PCR-based DNA markers for coding sequence of Glu-A1x, Glu-B1x and Glu-D1x to be 2300 bp, 2400 bp and 2500 bp respectively. DNA markers related to coding sequence of Glu-A1y, Glu-B1y and Glu-D1y were; 1800 bp, 2100 bp and 1950 bp, however, the repetitive region of their coding sequence were shown to be about 1300 bp, 1500 bp and 1600 bp. The results demonstrate that the size variation was due to different lengths of the central repetitive domain. Good or poor bread-making quality in wheat is associated with two allelic pairs of Glu-D1, designated 1Dx5-1Dy10 and IDx2-1Dy12. The 1Bx7 allele has moderate-to-good quality score. The specific DNA markers, of 450 bp, 576 bp, 612 bp and 2400 bp respectively were characterized for 1Dx5, 1Dy10, 1Dy12 and 1Bx7 alleles. These markers are very important in screening of wheat for bread-making quality.

  9. Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect during Storage of Wheat Bread

    OpenAIRE

    Coda, Rossana; Cassone, Angela; Rizzello, Carlo G.; Nionelli, Luana; Cardinali, Gianluigi; Gobbetti, Marco

    2011-01-01

    This study aimed at investigating the antifungal activity of Wickerhamomyces anomalus and sourdough lactic acid bacteria to extend the shelf life of wheat flour bread. The antifungal activity was assayed by agar diffusion, growth rate inhibition, and conidial germination assays, using Penicillium roqueforti DPPMAF1 as the indicator fungus. Sourdough fermented by Lactobacillus plantarum 1A7 (S1A7) and dough fermented by W. anomalus LCF1695 (D1695) were selected and characterized. The water/sal...

  10. Stripe rust resistance genes in the UK winter wheat cultivar Claire.

    Science.gov (United States)

    Powell, N M; Lewis, C M; Berry, S T; Maccormack, R; Boyd, L A

    2013-06-01

    Stripe rust resistance in the winter wheat cultivar Claire had remained effective in the UK and Europe since its release in 1999 and consequently has been used extensively in wheat breeding programs. However, in 2012, reports indicated that this valuable resistance may now have been compromised. To characterise stripe rust resistance in Claire and determine which genes may still confer effective resistance a cross was made between Claire and the stripe rust susceptible cultivar Lemhi. A genetic linkage map, constructed using SSR, AFLP, DArT and NBS-AFLP markers had a total map length of 1,730 cM. To improve the definition of two quantitative trait loci (QTL) identified on the long arm of chromosome 2D further markers were developed from wheat EST. Stripe rust resistance was evaluated on adult plants under field and glasshouse conditions by measuring the extent of fungal growth and sporulation, percentage infection (Pi) and the necrotic/chlorotic responses of the plant to infection, infection type (IT). Four QTL contributing to stripe rust adult plant resistance (APR) were identified in Claire, QYr.niab-2D.1, QYr.niab-2D.2, QYr.niab-2B and QYr.niab-7B. For Pi QYr.niab-2D.1 explained up to 25.4 % of the phenotypic variation, QYr.niab-2D.2 up to 28.7 %, QYr.niab-2B up to 21.7 % and QYr.niab-7B up to 13.0 %. For IT the percentages of phenotypic variation explained were 23.4, 31.8, 17.2 and 12.6 %, respectively. In addition to the four QTL conferring APR in Claire, a race-specific, seedling expressed resistance gene was identified on chromosome 3B. PMID:23536048

  11. Germination characteristics and molecular characterizations of some wheat varieties in Sulaimanyah by SSR marker

    OpenAIRE

    TAHIR, Nawroz Abdul-razzak

    2010-01-01

    The genetic diversity of 11 bread and durum wheat varieties was estimated using germination characteristic and molecular analysis. The phenotypic data showed highly significant differences between cultivars for germination speed, germination percentage, seedling length, fresh weight, and dry weight. Simple sequence repeats (SSRs) were used to examine the genomic diversity of wheat (Triticum aestivum L. and Triticum durum L.). Eleven wheat varieties of diverse origins were analyzed with 12 sel...

  12. Wheat Resistance to the Adult Insect of Sunn Pest, Eurigaster Integriceps Put

    OpenAIRE

    Nima Sanaey; Tohid N. Mirak

    2012-01-01

    Sunn pest is one of the most serious pests of wheat and barley in Asia, North Africa and Eastern Europe. Using of resistant cultivars is an effective strategy for Integrated Pest Management (IPM). In order to identify the resistant wheat to sunn pest, 79 Iranian bread and durum wheat cultivarslines were evaluated for resistance to natural infestations of sunn pest in field conditions using CRD with four replications in Karaj in two cropping seasons. Analysis of variance revealed significant d...

  13. Effect of N fertilization on the yield, N and water use efficiencies of winter wheat (durum and bread) varieties under Central Anatolian conditions

    International Nuclear Information System (INIS)

    The main limiting factor to obtaining an optimum wheat yield is the lack of definite information on the efficient use of N fertilizer in the Central Anatolian Plateau, Turkey. The main objectives of this study were to determine: (a) the influence of N rates on the yield, the N derived from fertilizer (%Ndff) and the N use of efficiency (NUE) of durum and bread wheat varieties under rain fed conditions in the region using the 15N method; and (b) the water use efficiency (WUE) under different N rates. 2 refs, 2 figs

  14. Analysis of Quality-Related Parameters in Mature Kernels of Polygalacturonase Inhibiting Protein (PGIP) Transgenic Bread Wheat Infected with Fusarium graminearum.

    Science.gov (United States)

    Masci, Stefania; Laino, Paolo; Janni, Michela; Botticella, Ermelinda; Di Carli, Mariasole; Benvenuto, Eugenio; Danieli, Pier Paolo; Lilley, Kathryn S; Lafiandra, Domenico; D'Ovidio, Renato

    2015-04-22

    Fusarium head blight, caused by the fungus Fusarium graminearum, has a detrimental effect on both productivity and qualitative properties of wheat. To evaluate its impact on wheat flour, we compared its effect on quality-related parameters between a transgenic bread wheat line expressing a bean polygalacturonase inhibiting protein (PGIP) and its control line. We have compared metabolic proteins, the amounts of gluten proteins and their relative ratios, starch content, yield, extent of pathogen contamination, and deoxynivalenol (DON) accumulation. These comparisons showed that Fusarium significantly decreases the amount of starch in infected control plants, but not in infected PGIP plants. The flour of PGIP plants contained also a lower amount of pathogen biomass and DON accumulation. Conversely, both gluten and metabolic proteins were not significantly influenced either by the transgene or by fungal infection. These results indicate that the transgenic PGIP expression reduces the level of infection, without changing significantly the wheat seed proteome and other quality-related parameters. PMID:25823882

  15. Effect of gamma irradiation, evaporation retardants and transpiration suppressants on grain yield, nutrient uptake and moisture-use efficiency on bread wheat (Triticum aestivum)

    International Nuclear Information System (INIS)

    A field trial was conducted on 'Malaviya 37' bread wheat (Triticum aestivum Linn. emend. Fiori and Paol.) in 1982-83 and 1983-84. It included 4 dos es of gamma irradiation of seeds (0, 2.5, 4.5 and 6.5 kR) and 5 treatments of evaporation retardants and transpiration suppressants, viz. control, rice (Oryza sativa Linn.) straw, wheat straw, rice straw + phenyl mercuric acetate (150 ppm) and wheat straw + kaolin (6 per cent). Seed irradiation with gamma-rays at 6.5 kR and wheat straw + kaolin gave 11.76 and 61.37 per cent higher yield than the control respectively. For moisture-use efficiency and NPK uptake these treatments also showed the same trend. (author). 12 refs

  16. Effect of cultivars and culture medium on callus formation and plant regeneration from mature embryos of wheat triticum aestivum L.)

    International Nuclear Information System (INIS)

    Experiments were conducted to investigate callus induction, plant regeneration and somaclonal variations in 9 locally developed wheat cultivars viz., Ghaznavi-98, Fakhr-e-Sarhad, Inqilab-91, Tatara, Takbeer, Margalla, Pirsabak-85, SARC-3 and Khattakwal and one line from ICARDA (ICP-3) on hormones free and various concentrations of 2,4-dichorophenoxyaceitc acid (2, 4-D) in LS/MS medium. Cultivars responded differently to medium and 2, 4-D concentration for callus induction. Maximum calli induction (67.5%) was noted in ICP-3 followed by SARC-3 (65.5%) on MS. In our studies MS medium was more effective for all the wheat cultivars compared with LS medium for callus induction. When the effect of different concentration of 2, 4-D on callus induction was studied, MS medium containing 2 mg l/sup -1/ 2, 4-D produced the greatest number of calli. Morphology of these cultivars were further studied on both LS/MS medium containing only 2 mg l/sup -1/ 2, 4-D. Embroyogenic and non-embryogenic calli were observed in all the cultivars studied. Embryogenic calli were generally compact and rapidly growing whereas non-embryogenic calli were loose and slow growing. For regeneration, LS/MS medium was supplemented with various combinations of IAA and BAP. Significant differences were detected in plant regeneration, culture efficiency and regeneration capacity when mature embryos of 9 locally developed cultivars and one line from ICARDA (ICP-3) were compared. Six cultivars responded efficiently to LS medium while four showed better performance on MS medium for plant regeneration. Majority of the somaclones regenerated in this study were found to be inferior for agronomic traits except plant height, days to heading and maturity when compared with their respective controls. Our results showed that callus derived from this wheat cultivar is amendable and could be used for genetic transformation studies. (author)

  17. Production of thermo-alkali-stable xylanase by a novel polyextremophilic Bacillus halodurans TSEV1 in cane molasses medium and its applicability in making whole wheat bread.

    Science.gov (United States)

    Kumar, Vikash; Satyanarayana, T

    2014-06-01

    A high titre of thermo-alkali-stable xylanase was attained in cane molasses medium. When the culture variables for endoxylanase production were optimized [cane molasses 7 %, soluble alkaline extract of wheat bran (SAE-WB) 37 % and ammonium chloride 0.30 %], a 4.5-fold enhancement in xylanase production (69 U ml(-1)) was achieved as compared to that in the unoptimized medium (15 U ml(-1)). The enzyme titre attained in shake flasks could be sustained in a 7-l laboratory bioreactor. An activity band corresponding to 40 kDa was visualized on SDS-PAGE zymogram analysis. The enzyme has broad range of pH and temperature for activity with optima at 9.0 and 80 °C, and stable between pH 4.0 and 11.0 with 85 % retention of activity. It has T 1/2 of 40 and 15 min at 70 and 80 °C. The enzyme is halotolerant since it displays activity in the presence of salt up to 15 %, and remains 100 % active in the absence of salt. The supplementation of whole wheat dough with xylanase improves antistaling property, reducing sugar content, bread volume with prebiotic xylooligosaccharides in bread. This is the first report on xylanase production in cane molasses medium with SAE-WB as the inducer and its applicability in whole wheat bread making that improves human health. PMID:24297158

  18. Irradiated and stored potato flour as substitute for portion of wheat flour in Shamy bread

    International Nuclear Information System (INIS)

    Flour obtained from potato cv. Alpha tubers irradiated with 0, 50 or 150 Gy was combined in 0-15% mixtures with wheat flour, stored for 6 months, then analysed at 3-month intervals for nutrient content. Potato flour contained twice the lysine content of wheat flour, but protein levels fell as irradiated or unirradiated potato flour levels in the mixture were increased; this was attributed to enzyme activity

  19. Evaluation of Diversity and Traits Correlation in Spring Wheat Cultivars under Drought Stress

    Directory of Open Access Journals (Sweden)

    Mohammad Reza NAGHAVI

    2015-09-01

    Full Text Available In order to study of diversity and classify agro-morphological characters under normal irrigation and drought stress in spring wheat cultivars, 20 cultivars were evaluated in the research farm of University of Tabriz, Iran. According to the results, significant correlation was found between grain yield and number of spikes per plant, number of tiller per plant, number of fertile tillers, spike length, root length, root number, root volume, root diameter and root dry weight under both conditions. Moreover, 1,000 grain weight and plant dry weight had significant positive correlation with grain yield under drought stress. Factor analysis detected four and two factors which explained 96.77% and 90.59% of the total variation in normal irrigation and drought stress conditions, respectively. In drought stress condition the first factor justified 69.52% of total variation and was identified as yield factor. The second factor explained 21.07% of total variation and represented the biomass and plant height factor. Cluster analysis was based on the four and two factors obtained. According to the amount of factors for clusters obtained under drought stress, ‘Kavir’, ‘Niknejhad’, ‘Moghan 3’, ‘Darya’ and ‘Marvdasht’ were identified as the most drought tolerant cultivars. Other cluster was comprised of ‘Bahar’, ‘Pishtaz’, ‘Bam’, ‘Sepahan’, ‘Sistan’, ‘Pars’ and ‘Sivand’ and was named as the most sensitive under drought stress. Tolerant cultivars identified within the study can be used for direct culture or as genitors in breeding programs.

  20. Application of next-generation sequencing technology to study genetic diversity and identify unique SNP markers in bread wheat from Kazakhstan

    OpenAIRE

    Shavrukov, Yuri; Suchecki, Radoslaw; Eliby, Serik; Abugalieva, Aigul; Kenebayev, Serik; Langridge, Peter

    2014-01-01

    Background New SNP marker platforms offer the opportunity to investigate the relationships between wheat cultivars from different regions and assess the mechanism and processes that have led to adaptation to particular production environments. Wheat breeding has a long history in Kazakhstan and the aim of this study was to explore the relationship between key varieties from Kazakhstan and germplasm from breeding programs for other regions. Results The study revealed 5,898 polymorphic markers ...

  1. Traits in Spring Wheat Cultivars Associated with Yield Loss Caused by a Heat Stress Episode after Anthesis

    DEFF Research Database (Denmark)

    Vignjevic, Marija; Wang, Xiao; Olesen, Jørgen E;

    2015-01-01

    Heat stress resulting from climate change and more frequent weather extremes is expected to negatively affect wheat yield. We evaluated the response of different spring wheat cultivars to a post-anthesis high temperature episode and studied the relationship between different traits associated wit...... episodes during grain filling. There is in particular a need to model how heat and other stresses, including interacting effects of heat and drought, affect duration of GLA after flowering and how this affects source–sink relations during grain filling.......Heat stress resulting from climate change and more frequent weather extremes is expected to negatively affect wheat yield. We evaluated the response of different spring wheat cultivars to a post-anthesis high temperature episode and studied the relationship between different traits associated with...... heat tolerance. Fifteen spring wheat (Triticum aestivum L.) cultivars were grown in pots under semifield conditions, and heat stress (35/26 °C) and control treatments (20/12 °C) were applied in growth chambers for 5 days starting 14 days after flowering. The heat stress treatment reduced final yield in...

  2. Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread.

    Science.gov (United States)

    Rizzello, Carlo Giuseppe; Lavecchia, Anna; Gramaglia, Valerio; Gobbetti, Marco

    2015-06-15

    In order to identify antifungal compounds from natural sources to be used as ingredients in the bakery industry, water/salt-soluble extracts (WSE) from different legume flour hydrolysates obtained by the use of a fungal protease were assayed against Penicillium roqueforti DPPMAF1. The agar diffusion assays allowed the selection of the pea (Pisum sativum) hydrolysate as the most active. As shown by the hyphal radial growth rate, the WSE had inhibitory activity towards several fungi isolated from bakeries. The MIC of the WSE was 9.0 mg/ml. Fungal inhibition was slightly affected by heating and variations in pH. The antifungal activity was attributed to three native proteins (pea defensins 1 and 2 and a nonspecific lipid transfer protein [nsLTP]) and a mixture of peptides released during hydrolysis. The three proteins have been reported previously as components of the defense system of the plant. Five peptides were purified from WSE and were identified as sequences encrypted in leginsulin A, vicilin, provicilin, and the nsLTP. To confirm antifungal activity, the peptides were chemically synthesized and tested. Freeze-dried WSE were used as ingredients in leavened baked goods. In particular, breads made by the addition of 1.6% (wt/wt) of the extract and fermented by baker's yeast or sourdough were characterized for their main chemical, structural, and sensory features, packed in polyethylene bags, stored at room temperature, and compared to controls prepared without pea hydrolysate. Artificially inoculated slices of a bread containing the WSE did not show contamination by fungi until at least 21 days of storage and behaved like the bread prepared with calcium propionate (0.3%, wt/wt). PMID:25862230

  3. Histology and Ultrastructure of Incompatible Combination Between Puccinia striiformis and Wheat Cultivars with Low Reaction Type Resistance

    Institute of Scientific and Technical Information of China (English)

    KANG Zhen-sheng; WANG Yao; HUANG Li-li; WEI Guo-rong; ZHAO Jie

    2003-01-01

    The incompatible combinations between races of Puccinia striiformis and wheat cuitivars withlow reaction type resistance were examined by means of fluorescent microscopy, differential interference con-trast microscopy and electron microscopy. The incompatible combinations consisted of wheat cultivar Niuzhuteplus CY28, Hybrid46 plus CY29 and Tianxuan882 plus CY29, while the compatible combination was wheatcultivar Huixianhong plus CY28. The observation revealed a striking difference in the fungal development andthe host responses between susceptible and resistant wheat cuitivars following infection by the pathogen. Themain histological manifestation of the pathogen development in the resistant wheat cultivars include inhibitionof hyphal growth, delay of hyphal branching and colony formation, decrease of formation of haustorial mothercells and haustoria, and occurrence of host cell necrosis. The observation by electron microscopy demonstratedthat a series of abnormal changes occurred in intercellular hyphae, haustorial mother cells and haustoria dur-ing pathogen development in the resistant wheat cultivars. The cytoplasm became more electron-dense and vac-uoles in the cytoplasm increased in number and size. The cell walls of hyphae, haustorial mother cells werethickened irregularly. The organeiles were disorderly distributed in the cytoplasm and the haustorial mothercells and haustoria lost their physiological function. In the final stage of the pathogen development, the inter-cellular hyphae, haustorial mother cells and haustoria became necrotic and collapsed. The structural defensereactions such as formation of cell wall apposition, collar and encasement of haustorium were essentially morepronounced in the infected wheat leaves of the resistant cultivars than in the susceptible one. In addition, therelationship between the host resistance expression and the histological and cytological features occurred in theincompatible combination was discussed in this paper.

  4. Tolerância de genótipos de trigo comum, trigo duro e triticale à toxicidade de alumínio em soluções nutritivas Tolerance of bread wheat, durum wheat and triticale genotypes to aluminum toxicity in nutrient solution

    Directory of Open Access Journals (Sweden)

    Carlos Eduardo de Oliveira Camargo

    2006-01-01

    Full Text Available Foi estudado o comportamento diferencial de 12 genótipos de trigo comum (Triticum aestivum L., um genótipo de trigo duro (Triticum durum L., e um de triticale (Triticosecale sp em soluções nutritivas de tratamento contendo duas concentrações salinas (1/5 e 1/10 da completa e seis concentrações de alumínio ( 0, 2, 4, 6, 8 e 10 mg L-1, à temperatura de 25 ± 1ºC e pH 4,0. Foram utilizadas dez plântulas por parcela e quatro repetições. A tolerância foi medida pela capacidade de as raízes primárias continuarem a crescer em solução sem alumínio, após permanecer 48 horas em solução nutritiva completa, contendo uma concentração conhecida de alumínio combinada com cada uma das concentrações salinas. Os genótipos de trigo comum IAC-289, IAC-350 e IAC-370 e a cultivar controle Anahuac, e os genótipos de trigo duro IAC-1003 e de triticale IAC-5 foram os mais sensíveis a níveis crescentes de Al3+nas soluções nutritivas de tratamento e, portanto, somente seriam indicados para cultivo em solos corrigidos. Os genótipos de trigo comum IAC-24 e IAC-378 e a cultivar controle BH-1146 destacaram-se pela tolerância à toxicidade de Al3+, com potencial para uso em solos ácidos e como fontes genéticas de tolerância nos futuros cruzamentos. Os sintomas de toxicidade de alumínio foram maiores com a elevação da concentração de alumínio e da diminuição das concentrações de sais da solução nutritiva para todos os genótipos estudados.Twelve bread wheat (Triticum aestivum L., one durum wheat (Triticum durum L. and one triticale (Triticosecale sp genotypes were studied in nutrient solutions with a high salt concentration in experiment 1 and a weak salt concentration in experiment 2, for aluminum tolerance at six levels: 0, 2, 4, 6, 8 and 10 mg L-1, under temperature 25 ± 1ºC and pH 4,0. Four replications were used per experiment. Aluminum tolerance was evaluated by measuring root growth in an aluminum-free complete

  5. Cause and effect relationship for some biometric traits in bread wheat

    International Nuclear Information System (INIS)

    Genotypic and phenotypic correlations and path coefficient analysis were conducted for grains yield and some biometric traits in 25 cross-combinations of break wheat under the rain fed conditions. Significant positive genotypic and phenotypic association was observed between grain yield per plant, and the yield components, such as productive tillers per plant, spike-length, spike lets per spike, grains per spike and 1000-grain weight. The path coefficient analysis revealed that the number of grains per spike and 1000-grain weight had the maximum direct effect on grain yield. These traits may be considered as the selection criteria for developing highly yielding wheat genotypes for rain fed areas. (author)

  6. Whole-genome profiling and shotgun sequencing delivers an anchored, gene-decorated, physical map assembly of bread wheat chromosome 6A.

    Science.gov (United States)

    Poursarebani, Naser; Nussbaumer, Thomas; Simková, Hana; Safář, Jan; Witsenboer, Hanneke; van Oeveren, Jan; Doležel, Jaroslav; Mayer, Klaus F X; Stein, Nils; Schnurbusch, Thorsten

    2014-07-01

    Bread wheat (Triticum aestivum L.) is the most important staple food crop for 35% of the world's population. International efforts are underway to facilitate an increase in wheat production, of which the International Wheat Genome Sequencing Consortium (IWGSC) plays an important role. As part of this effort, we have developed a sequence-based physical map of wheat chromosome 6A using whole-genome profiling (WGP™). The bacterial artificial chromosome (BAC) contig assembly tools fingerprinted contig (fpc) and linear topological contig (ltc) were used and their contig assemblies were compared. A detailed investigation of the contigs structure revealed that ltc created a highly robust assembly compared with those formed by fpc. The ltc assemblies contained 1217 contigs for the short arm and 1113 contigs for the long arm, with an L50 of 1 Mb. To facilitate in silico anchoring, WGP™ tags underlying BAC contigs were extended by wheat and wheat progenitor genome sequence information. Sequence data were used for in silico anchoring against genetic markers with known sequences, of which almost 79% of the physical map could be anchored. Moreover, the assigned sequence information led to the 'decoration' of the respective physical map with 3359 anchored genes. Thus, this robust and genetically anchored physical map will serve as a framework for the sequencing of wheat chromosome 6A, and is of immediate use for map-based isolation of agronomically important genes/quantitative trait loci located on this chromosome. PMID:24813060

  7. WHEAT PATHOGEN RESISTANCE AND CHITINASE PROFILE

    Directory of Open Access Journals (Sweden)

    Zuzana Gregorová

    2015-02-01

    Full Text Available The powdery mildew and leaf rust caused by Blumeria graminis and Puccinia recondita (respectively are common diseases of wheat throughout the world. These fungal diseases greatly affect crop productivity. Incorporation of effective and durable disease resistance is an important breeding objective for wheat improvement. We have evaluated resistance of four bread wheat (Triticum aestivum and four spelt wheat (Triticum spelta cultivars. Chitinases occurrence as well as their activity was determined in leaf tissues. There was no correlation between resistance rating and activity of chitinase. The pattern of chitinases reveals four isoforms with different size in eight wheat cultivars. A detailed understanding of the molecular events that take place during a plant–pathogen interaction is an essential goal for disease control in the future.

  8. The impact of vernalization requirement, photoperiod sensitivity, and earliness per se on grain protein content of bread wheat (Triticum aestivum L.)

    Science.gov (United States)

    In wheat, a shorter pre-anthesis phase is often associated with increased grain protein content (GPC) but decreased grain yield. Cultivar differences in pre-anthesis development are mainly determined by vernalization requirement, photoperiod sensitivity and earliness per se. This research examines w...

  9. GA-responsive dwarfing gene Rht12 affects the developmental and agronomic traits in common bread wheat.

    Directory of Open Access Journals (Sweden)

    Liang Chen

    Full Text Available Opportunities exist for replacing reduced height (Rht genes Rht-B1b and Rht-D1b with alternative dwarfing genes, such as the gibberellin-responsive gene Rht12, for bread wheat improvement. However, a comprehensive understanding of the effects and mode of action of Rht12 is lacking. In the present study, the effects of Rht12 were characterized by analyzing its effects on seeding vigour, seedling roots, leaf and stem morphology, spike development and carbohydrate assimilation and distribution. This was carried out in the four genotypes of F2:3 lines derived from a cross between Ningchun45 and Karcagi (12 in two experiments of autumn sowing and spring sowing. Rht12 significantly decreased stem length (43%∼48% for peduncle and leaf length (25%∼30% for flag leaf while the thickness of the internode walls and width of the leaves were increased. Though the final plant stature was shortened (40% by Rht12, the seedling vigour, especially coleoptile length and root traits at the seedling stage, were not affected adversely. Rht12 elongated the duration of the spike development phase, improved the proportion of spike dry weight at anthesis and significantly increased floret fertility (14% in the autumn sowing experiment. However, Rht12 delayed anthesis date by around 5 days and even the dominant Vrn-B1 allele could not compensate this negative effect. Additionally, grain size was reduced with the ability to support spike development after anthesis decreased in Rht12 lines. Finally, grain yield was similar between the dwarf and tall lines in the autumn sowing experiment. Thus, Rht12 could substantially reduce plant height without altering seeding vigour and significantly increase spikelet fertility in the favourable autumn sowing environment. The successful utilization of Rht12 in breeding programs will require careful selection since it might delay ear emergence. Nonetheless, the potential exists for wheat improvement by using Rht12.

  10. Genetic diversity and structure found in samples of Eritrean bread wheat

    DEFF Research Database (Denmark)

    Desta, Zeratsion Abera; Orabi, Jihad; Jahoor, Ahmed; Backes, Gunter

    2014-01-01

    sequence repeat markers. A total of 539 alleles were detected. The allele number per locus ranged from 2 to 21, with a mean allele number of 9.2. The average genetic diversity index was 0.66, with values ranging from 0.01 to 0.89. Comparing the three genomes of wheat, the B genome had the highest genetic...

  11. Impact of bran components on the quality of whole wheat bread

    Science.gov (United States)

    Whole grains contain components, such as dietary fiber, starch, fat, antioxidant nutrients, minerals, vitamin, lignans, and phenolic compounds, which are beneficial to human health. Most of the beneficial components are found in the germ and bran as part of a wheat kernel, which are reduced in the ...

  12. Realtionship between protein content, bread-making quality and wheat endosperm microstructure

    Czech Academy of Sciences Publication Activity Database

    Burešová, I.; Dvořáková, P.; Hřivna, L.; Mika, Filip

    Zlín: Univerzita Tomáše Bati, 2011, s. 36-39. ISBN 978-80-7454-022-6. [Proteiny 2011 /4./. Zlín (CZ), 03.05.2011-04.05.2011] Institutional research plan: CEZ:AV0Z20650511 Keywords : wheat * microstructure * quality * endosperm Subject RIV: JA - Electronics ; Optoelectronics, Electrical Engineering

  13. A physical map of the 1-gigabase bread wheat chromosome 3B

    Czech Academy of Sciences Publication Activity Database

    Paux, E.; Sourdille, P.; Salse, J.; Saintenac, C.; Choulet, F.; LeRoy, P.; Korol, A.; Michalak, M.; Kianian, S.; Spielmeyer, W.; Lagudah, E.; Somers, D.; Kilian, A.; Alaux, M.; Vautrin, S.; Bergès, H.; Eversole, K.; Appels, R.; Šafář, Jan; Šimková, Hana; Doležel, Jaroslav; Bernard, M.; Feuillet, C.

    2008-01-01

    Roč. 322, č. 5898 (2008), s. 101-104. ISSN 0036-8075 R&D Projects: GA MŠk(CZ) LC06004 Institutional research plan: CEZ:AV0Z5038910 Keywords : RUST RESISTANCE GENE * TRITICUM-AESTIVUM * HEXAPLOID WHEAT Subject RIV: EB - Genetics ; Molecular Biology Impact factor: 28.103, year: 2008

  14. EMBRAPA 22: nova cultivar de trigo para Minas Gerais, Goiás e Distrito Federal EMBRAPA 22: a new wheat cultivar recommended to the brazilian states of Minas Gerais, Goiás, and Federal District

    Directory of Open Access Journals (Sweden)

    José Maria Vilela de Andrade

    1999-04-01

    cultivar was recomended for Bahia and Mato Grosso States. EMBRAPA 22 is originated from crossings carried out in the International Center for Corn and Wheat Breeding (CIMMYT, Mexico. It was introduced in Brazil through line colections and was identified in the trials of the Central Brazil research network as line CPAC 841153. The cultivar has higher qualities for the bread industry; has low grain shattering, it is resistant to stem rust and leaf rust under field conditions, and shows medium tolerance to lodging. In several trials, in different places and years, the yield of EMBRAPA 22 was 6% higher than the cultivar control Anahuac in Goiás and Federal District and 4% higher in Minas Gerais State.

  15. Mutant selections from wheat cultivar IAPAR 3-ARACATU with reduced height

    International Nuclear Information System (INIS)

    The development of high yielding, widely adapted, and stable wheat cultivars is the main goal of the breeding project at IAPAR. More recently, farmers have become interested in short straw genotypes which can support higher levels of fertilization and other agronomic practices without lodging. The development of advanced mutant lines from the cultivar IAPAR 3-ARACATU was the main objective of the present work. Preliminary tests with seven different doses of gamma rays were conducted to select the two basic treatments of 37.5 and 42.5 krad (375 and 425 Gy). One kilogram of seeds was treated for each dose to form the two populations: Mutara 1 and Mutara 2. The generations after M2 were managed by three different breeding methods: pedigree, modified pedigree, and modified bulk. In the evaluation of the derived lines, the following parameters were considered: height of the plants, resistance to leaf and stem rust, resistance to leaf blotch, cycle, and grain yield. The largest number of mutant lines was obtained with the pedigree method. The results indicated a higher variability for grain yield than for height reduction and are in accordance with the findings of others. Some promising mutant lines obtained in the present work will be included in yield trials conducted across the Parana state and depending on their performance might be recommended for cultivation or used in future crosses. (author). 12 refs, 6 tabs

  16. Arsenate (As) uptake by and distribution in two cultivars of winter wheat (Triticum aestivum L.).

    Science.gov (United States)

    Geng, Chun-Nu; Zhu, Yong-Guan; Tong, Yi-Ping; Smith, Sally E; Smith, F A

    2006-01-01

    Two cultivars of winter wheat (Triticum aestivum L.) (Jing 411 and Lovrin 10) were used to investigate arsenate (As) uptake and distribution in plants grown in hydroponic culture and in the soil. Results showed that without As addition, Lovrin 10 had higher biomass than Jing 411 in the soil pot experiment; in the hydroponic experiment Lovrin 10 had similar root biomass to and lower shoot biomass than Jing 411. Increasing P supply from 32 to 161 microM resulted in lower tissue As concentrations, and increasing As supply from 0 to 2,000 microM resulted in lower tissue P concentrations. Increasing P supply tended to increase shoot-to-root ratios of As concentrations, and increasing As supply tended to decrease shoot-to-root ratios of As concentrations. Both cultivars invested more in root production under P deficient conditions than under P sufficient conditions. Lovrin 10 invested more biomass production to roots than Jing 411, which might be partly responsible for higher shoot P and As concentrations and higher shoot-to-root ratios of As concentrations. Moreover, Lovrin 10 allocated less As to roots than Jing 411 and the difference disappeared with decreasing P supply. PMID:16081139

  17. Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours.

    Science.gov (United States)

    Bakare, Adegoke H; Osundahunsi, Oluwatooyin F; Olusanya, Joseph O

    2016-07-01

    The rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05-40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properties of loaves produced under laboratory and industrial conditions were analyzed with t-test, whereas ANOVA was used for other analyses. Peak and final viscosities in the composite blends (CB) ranged from 109.20 to 114.06 RVU and 111.86 to 134.40 RVU, respectively. Dough stability decreased from 9.15 to 0.78 min, whereas farinograph water absorption increased 59.7-65.9%. Alveograph curve configuration ratio increased from 1.27 to 7.39, whereas specific volume (Spv) of the loaves decreased from 2.96 to 1.32 cm(3)/g. The Spv of WF loaves were not significantly different (P > 0.05) from that of the 5% CB, whereas production conditions had no significant effects on absorbed water (t = 0.532, df = 18 P = 0.3005), weight loss during baking (t = 0.865, df = 18, P = 0.199), and Spv (t = 0.828, df = 14.17, P = 0.211). The sensory qualities of the 5% blend were not significantly different from the WF. PMID:27386107

  18. Path coefficient and correlation of yield and yield associated traits in candidate bread wheat (triticum aestivum l)lines

    International Nuclear Information System (INIS)

    Yield and yield contributing traits were studied in candidate bread wheat lines to find out the genetic contribution of the different characters towards grain yield at NIFA, Peshawar during 2001-02. All the characteristics studied differed significantly from each other. Days to heading showed negative and significant correlation with harvest index and grain yield but was negative and non-significant with the biological yield. Days to maturity were negatively correlated at both genotypic and phenotypic levels with biological yield; harvest index and grain yield and level of correlations were significant with harvest index and grain yield. Plant height showed negative genotypic and phenotypic correlation with harvest index and grain yield. Biological yield had positive and significant genotypic and phenotypic correlations with harvest index and grain yield. Harvest index had positive and highly significant genotypic and phenotypic correlation with grain yield. Genotypic and phenotypic correlation coefficients revealed that important characters influencing grain yield are harvest index and biological yield. Path analysis showed the importance in order of harvest index, biological yield, plant height, days to maturity and days to heading with grain yield. (author)

  19. Estimation of variability for yield parameters in Bread Wheat (Triticum aestivum L. grown in Gangetic West Bengal

    Directory of Open Access Journals (Sweden)

    Badole Sachin Shankarrao, Subhra Mukherjee, A.K. Pal and D.K. De

    2010-07-01

    Full Text Available Thirty eight genotypes of bread wheat (Triticum aestivum L. collected from DWR, Karnal, Haryana were evaluated inRandomized Block Design with three replications at the Teaching Farm of the Bidhan Chandra Krishi Viswavidyalaya in2008-09 crop season. Observations for eighteen different yield contributing characters viz., plant height, days to heading,flowering, maturity, tiller number per plant, length of spike, number of spikes per plant, and per meter square, number ofspikelets per spike, number of grains per spike, grain weight per spike, chlorophyll-a, b and total chlorophyll content, thousandgrain weight, grain protein content, yield per plant and grain weight per meter square were recorded. The genotypes exhibitedsignificant variation for all the characters studied. The estimate of PCV in all the traits studied were greater than those of theGCV, The close proximity between PCV and GCV values for most of the characters indicated less influence of environmenton the expression of the characters under study. Considering heritability, most of the characters showed high values. Highheritability coupled with high genetic advance (in % of mean were recorded for the grain weight per spike, per plant and permeter square, number of grains per spike, thousand grain weight and the grain protein content indicating the characters to beunder additive genetic control and also scope of improvement through direct selection.

  20. Effects of ozone on growth, yield and leaf gas exchange rates of two Bangladeshi cultivars of wheat (Triticum aestivum L.)

    Energy Technology Data Exchange (ETDEWEB)

    Akhtar, Nahid [United Graduate School of Agricultural Science, Tokyo University of Agriculture and Technology, Fuchu, Tokyo 183-8509 (Japan); Yamaguchi, Masahiro; Inada, Hidetoshi; Hoshino, Daiki; Kondo, Taisuke [Institute of Symbiotic Science and Technology, Tokyo University of Agriculture and Technology, Fuchu, Tokyo 183-8509 (Japan); Izuta, Takeshi, E-mail: izuta@cc.tuat.ac.j [Institute of Symbiotic Science and Technology, Tokyo University of Agriculture and Technology, Fuchu, Tokyo 183-8509 (Japan)

    2010-05-15

    To clarify the effects of O{sub 3} on crop plants cultivated in Bangladesh, two Bangladeshi wheat cultivars (Sufi and Bijoy) were grown in plastic boxes filled with Andisol and exposed daily to charcoal-filtered air or O{sub 3} at 60 and 100 nl l{sup -1} (10:00-17:00) from 13 March to 4 June 2008. The whole-plant dry mass and grain yield per plant of the two cultivars at the final harvest were significantly reduced by the exposure to O{sub 3}. Although there was no significant effect of O{sub 3} on stomatal diffusive conductance to H{sub 2}O of flag leaf, net photosynthetic rate of the leaf was significantly reduced by the exposure to O{sub 3.} The sensitivity of growth, yield, yield components and leaf gas exchange rates to O{sub 3} was not significantly different between the two cultivars. The results obtained in the present study suggest that ambient levels of O{sub 3} may detrimentally affect wheat production in Bangladesh. - The exposure to ambient levels of ozone decreases growth, yield and leaf gas exchange rates of two Bangladeshi cultivars of wheat.

  1. Effects of ozone on growth, yield and leaf gas exchange rates of two Bangladeshi cultivars of wheat (Triticum aestivum L.)

    International Nuclear Information System (INIS)

    To clarify the effects of O3 on crop plants cultivated in Bangladesh, two Bangladeshi wheat cultivars (Sufi and Bijoy) were grown in plastic boxes filled with Andisol and exposed daily to charcoal-filtered air or O3 at 60 and 100 nl l-1 (10:00-17:00) from 13 March to 4 June 2008. The whole-plant dry mass and grain yield per plant of the two cultivars at the final harvest were significantly reduced by the exposure to O3. Although there was no significant effect of O3 on stomatal diffusive conductance to H2O of flag leaf, net photosynthetic rate of the leaf was significantly reduced by the exposure to O3. The sensitivity of growth, yield, yield components and leaf gas exchange rates to O3 was not significantly different between the two cultivars. The results obtained in the present study suggest that ambient levels of O3 may detrimentally affect wheat production in Bangladesh. - The exposure to ambient levels of ozone decreases growth, yield and leaf gas exchange rates of two Bangladeshi cultivars of wheat.

  2. Responese of Two Cultivars of Winter Wheat Differing In Sensitivity to Aluminum Toxicity

    Institute of Scientific and Technical Information of China (English)

    SHENZHEN-GUO; LIANCHUN-LAN; 等

    1994-01-01

    A experiment was carried to evaluate the effects of Al on growth,accumulations of free proline and amino acid in 2 wheat cultivars(Triticum aestivum L.),Yangmai No.5 and Jian 864,differing in Al Sensitivity.Plants grew initially in a nutrient solution without Al for 13 days before the addition of Al and finally in a nutrient solution containing 0.5mmol Al(L-1)for 19 days,the results showed that there were marked deceases in dry weight,relative growth rate(RGR) and net assimilation rate (NAR)of Al-treated seedlings compared with control plants.The Al effects were more evident in Yangmai No.5 than Jian 864.Leaf area ratio(LAR) was little affected by Al.RGR was highly correlated with NAR rather than LAR.Aluminum increased the concentrations of free proline and total free amino acid in shoots of both the cultivars.The increases were greater in Yangmai No.5 than in Jian 864.The percentage of free proline in total amino acid in shoots was not affected by Al treatment.It was possible that accumulation of proline was merely a symptom of Al injury.The concentrations of total nitrogen in Al-treated plants did not significantly differ from those of control plants.Nitrate reductase activity(NRA),in leaves was severely decreased by Al,and a greater decrease was noted in Yangmai No.5 than in Jian 864,but NRA in roots of both the cultivars was not affected.The decreases in NRA might be and indirect(accumulation of amino acid) rather than a direct result of Al toxicity.

  3. Heterosis and hetrobeltiosis performance of morphologcal traits in bread wheat crosses under drought stress conditions

    International Nuclear Information System (INIS)

    The study was designed to observe the heterotic and heterobeltiotic effects in F /sub 1/ S of four different crosses having four drought tolerant cultivars four susceptible lines as parents. The experiment was conducted at the Faculty of Agriculture, Gomal University, Dera Ismail Khan, Pakistan during 2012, 13. The performance of crosses and their parents were evaluated with three replications. These crosses were evaluated for plant height, number of tillers plant, days to 50 percentage heading, spike length, number of spikelets spike, number of grains spike and 1000 - grain weight. Maximum heterosis and heterobeltiosis interactions were noted in Pari - 73 x Hashim - 08 for 1000 - graub weight (29 percentage and 22 percentage), grains per spike (19 percentage adn 11 percentage) and spike length (33 percentage and 22 percentage). Promising results were obtained with respect to shorter plant height, maximum spike length, more spikelets and grains spike and achieved all results important for drought resistant cultivars. (author)

  4. Myo-inositol hexakisphosphate degradation by Bifidobacterium pseudocatenulatum ATCC 27919 improves mineral availability of high fibre rye-wheat sour bread.

    Science.gov (United States)

    García-Mantrana, Izaskun; Monedero, Vicente; Haros, Monika

    2015-07-01

    The goal of this investigation was to develop baking products using Bifidobacterium pseudocatenulatum ATCC27919, a phytase producer, as a starter in sourdough for the production of whole rye-wheat mixed bread. This Bifidobacterium strain contributed to myo-inositol hexakisphosphate (phytate) hydrolysis, resulting in breads with higher mineral availability as was predicted by the phytate/mineral molar ratios, which remained below the inhibitory threshold values for Ca and Zn intestinal absorption. The products with sourdough showed similar technological quality as their homologous without sourdough, with levels of acetic and d/l lactic acids in dough and bread baking significantly higher with the use of sourdough. The overall acceptability scores showed that breads with 25% of whole rye flour were highly accepted regardless of the inclusion of sourdough. This work emphasises that the in situ production of phytase during fermentation by GRAS/QPS microorganisms constitutes a strategy which is particularly appropriate for reducing the phytate contents in products for human consumption. PMID:25704711

  5. Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads.

    Science.gov (United States)

    Giuseppe Rizzello, Carlo; Coda, Rossana; De Angelis, Maria; Di Cagno, Raffaella; Carnevali, Paola; Gobbetti, Marco

    2009-05-31

    This study aimed at investigating the use of the water-soluble extract of amaranth seeds for extending the shelf-life of gluten-free and wheat flour breads. The antifungal activity of the amaranth water-soluble extract was shown by agar diffusion, conidia germination and dry biomass assays, using Penicillium roqueforti DPPMAF1 as the indicator fungus. The crude water-soluble extract had minimal inhibitory concentration (MIC) of 5 mg of peptides/ml and showed inhibition towards a large number of fungal species isolated from bakeries. Four novel antifungal peptides, encrypted in amaranth agglutinin sequences, were identified from the water-soluble extract by nano-Liquid Chromatography-Electrospray Ionisation-Mass Spectra/Mass Spectra (nano-LC-ESI-MS/MS). The water-soluble extract of amaranth was used as an ingredient for the manufacture of gluten-free and wheat flour breads and the inhibitory activity was confirmed during long-term shelf-life under pilot plant conditions. The effect of the water-soluble extract on gluten-free bread rheology and sensory properties was also shown. PMID:19328576

  6. Physiological and biochemical constituents as predictive appreciation for selection of drought tolerant cultivars in wheat (triticum aestivum L.)

    International Nuclear Information System (INIS)

    A pot study was undertaken to assess the effect of drought stress imposed at various growth stages on growth, physiological and biochemical attributes of wheat. Five commercial wheat cultivars viz. Chakwal-97, Inqalab-91, Margalla-99, NR-234 and Wafaq-2001 were grown in pots. The plants were subjected to three consecutive drought cycles at tillering, pre-anthesis and milky growth stages. Measurements pertaining to various physiological and biochemical parameters such as relative water content (RWC), proline, superoxide dismutase (SOD), membrane stability index (MSI), yield and yield components were made. Significant reduction in grain yield was observed in all the test varieties when drought was imposed at any growth stage. The reduction was highest (39-64%) when stress was imposed at pre-anthesis followed by tillering growth stage. The wheat variety Wafaq-2001 and Inqalab-91 performed better by giving higher yield and produced greater numbers of filled seeds per spike compared to other varieties. Under water stress proline contents were higher in the drought-tolerant cultivar Wafaq-2001. The same variety showed higher membrane stability index and antioxidant enzymes (SOD) activity under drought stress conditions. The results suggest that pre-anthesis growth stage is the most sensitive towards drought stress. Wheat cultivars: Wafaq-2001 and Inqalab-91 showed best tolerance response against drought stress. Higher proline, RWC and SOD activity under drought stress seems to be the most reliable parameters enabling the discrimination of varieties for drought tolerance. (author)

  7. Drought tolerant wheat cultivar (raj) for rainfeed areas of KPK, Pakistan

    International Nuclear Information System (INIS)

    The wheat cultivar Raj 2002 having the parentage 1771, 5RK- 9RK-10RK during 1995-96 was first tested at Agriculture research institute D.I. Khan in the 16 Elite Screening Wheat Yield Trial (ESWYT) with local check variety BK-92. The line was selected on the basis of high yield (2839 kg ha/sup -1/) as compare to check BK-92, (2421 kg ha/sup -1/). Selected entries were promoted to B-2 test and MPT-4 (advanced yield trial) 1997-98 due to their high yield potential, disease and drought resistant and accepted stature as compared to Daman-98 and BK-92. Best performing entry Raj was promoted to Micro Plot Yield Trial in 1997-1998 and 1998-1999. Raj produced maximum yield of 3215 Kg ha/sup -1/ vs. 2756 Kg ha/sup -1/ of Rawal-87 during 1997-98. This selection was further evaluated for yield, disease and drought resistant and other agronomical traits in NUWYT conducted by National Agricultural Research Center, Islamabad at different sites in Pakistan (1854 to 3452 kg ha-1) Table 6. Based on higher grain yield, disease and drought resistance and better grain quality, this entry was named as Raj and was approved by the Provincial Seed Council of Khyber Pukhtunkhaw (KPK) and released for cultivation in the rain fed areas during 2001. (author)

  8. EVALUATING THE DROUGHT STRESS TOLERANCE EFFICIENCY OF WHEAT (TRITICUM AESTIVUM L. CULTIVARS

    Directory of Open Access Journals (Sweden)

    M.A. Sammar Raza

    2012-12-01

    Full Text Available The study was conducted at the Nuclear Institute for Agriculture and Biology (NIAB, Faisalabad, Pakistan to evaluate the drought stress tolerance efficiency of wheat cultivars. Eight wheat (Triticum aestivum L. genotypes namely (Pasban-90, Inqalab-91, Auqab-2000, AS-2002, Sahar-2006, Shafaq-2006, Lasani-2008, and FSD-2008 were used for screening in laboratory. Three techniques were used for the screening. These techniques are (I seed germination at -0.6 MPa external water potential (PEG-6000, (2 seedling growth after 14 days at -0.6 MPa (PEG-6000, and (3 plant water relations of seven-week-old pot-grown plants. Significantly highest germination stress tolerance index, root length stress tolerance index and the water content was recorded in Lasani-2008 and lowest was recorded in Auqab-2000. Dry matter percentage was recorded significantly highest in pasban-90 while the lowest dry matter percentage was observed in auqab-2000. FSD-2008 gained maximum plant height and was recorded minimum in Inqilab-91. Relative saturation deficit was significantly highest in Auqab-2000 while the significantly lowest relative saturation deficit was recorded in case of Lasani-2008. It was concluded from the results that Lasani-2008 performed better under drought and Auqab-2000 was recorded most drought sensitive variety.

  9. Mapping of adult plant stripe rust resistance genes in diploid A genome wheat species and their transfer to bread wheat.

    Science.gov (United States)

    Chhuneja, Parveen; Kaur, Satinder; Garg, Tosh; Ghai, Meenu; Kaur, Simarjit; Prashar, M; Bains, N S; Goel, R K; Keller, Beat; Dhaliwal, H S; Singh, Kuldeep

    2008-02-01

    Stripe rust, caused by Puccinia striiformis West. f.sp. tritici, is one of the most damaging diseases of wheat worldwide. Forty genes for stripe rust resistance have been catalogued so far, but the majority of them are not effective against emerging pathotypes. Triticum monococcum and T. boeoticum have excellent levels of resistance to rusts, but so far, no stripe rust resistance gene has been identified or transferred from these species. A set of 121 RILs generated from a cross involving T. monococcum (acc. pau14087) and T. boeoticum (acc. pau5088) was screened for 3 years against a mixture of pathotypes under field conditions. The parental accessions were susceptible to all the prevalent pathotypes at the seedling stage, but resistant at the adult plant stage. Genetic analysis of the RIL population revealed the presence of two genes for stripe rust resistance, with one gene each being contributed by each of the parental lines. A linkage map with 169 SSR and RFLP loci generated from a set of 93 RILs was used for mapping these resistance genes. Based on phenotypic data for 3 years and the pooled data, two QTLs, one each in T. monococcum acc. pau14087 and T. boeoticum acc. pau5088, were detected for resistance in the RIL population. The QTL in T. monococcum mapped on chromosome 2A in a 3.6 cM interval between Xwmc407 and Xwmc170, whereas the QTL from T. boeoticum mapped on 5A in 8.9 cM interval between Xbarc151 and Xcfd12 and these were designated as QYrtm.pau-2A and QYrtb.pau-5A, respectively. Based on field data for 3 years, their R2 values were 14 and 24%, respectively. T. monococcum acc. pau14087 and three resistant RILs were crossed to hexaploid wheat cvs WL711 and PBW343, using T. durum as a bridging species with the objective of transferring these genes into hexaploid wheat. The B genome of T. durum suppressed resistance in the F1 plants, but with subsequent backcrossing one resistance gene could be transferred from one of the RILs to the hexaploid wheat

  10. The effect of whole grain wheat sourdough bread consumption on serum lipids in healthy normoglycemic/normoinsulinemic and hyperglycemic/hyperinsulinemic adults depends on presence of the APOE E3/E3 genotype: a randomized controlled trial

    Directory of Open Access Journals (Sweden)

    Bakovic Marica

    2010-05-01

    Full Text Available Abstract Background Epidemiological studies associate consumption of whole grain foods, including breads, with reduced cardiovascular disease (CVD risk; however, few studies have compared wheat whole grains with wheat refined grains. Methods This study investigated effects of 6-week consumption of whole grain wheat sourdough bread in comparison to white bread on fasting serum lipids in normoglycemic/normoinsulinemic (NGI; n = 14 and hyperglycemic/hyperinsulinemic (HGI; n = 14 adults. The influence of single-nucleotide polymorphisms, 3 within the APOE gene (E2, E3, E4 and 2 within the hepatic lipase gene promoter (LIPC -514C>T, LIPC -250G>A were considered. Results At baseline, HGI participants had significantly higher body weight, waist circumference, body fat, and fasted glucose, insulin, homeostasis model assessment of insulin resistance (HOMA-IR, glucagon, triacylglycerols (TAG and TAG:HDL-cholesterol, compared to NGI participants; however, none of these in addition to none of the other serum lipids, differed between bread treatments, within either participant group. For participants with the APOE E3/E3 genotype, LDL-cholesterol (P = 0.02 increased in the NGI group (n = 7, and TAG (P = 0.03 and TAG:HDL-cholesterol (P = 0.04 increased in the HGI group (n = 10, following consumption of whole grain wheat sourdough compared to white bread. Conclusions In summary, 6-week consumption of whole grain wheat sourdough bread did not significantly modulate serum lipids in NGI or HGI adults; however, it significantly increased LDL-cholesterol, TAG and TAG:HDL-cholesterol in participants with the APOE E3/E3 genotype. These data add to limited literature comparing wheat whole grains to wheat refined grains on CVD risk and highlight the need to consider genetic variation in relation to lipoprotein lipid content and CVD risk.

  11. Effects of acute gamma irradiation, developmental stages and cultivar differences on growth and yield of wheat and sorghum plants

    International Nuclear Information System (INIS)

    Three cultivars of Triticum aestivum (Yecora, Chenab-70, and Pari) and of Sorghum vulgare (Pq. 7. dwarf, Ks. 12. medium dwarf, and Ts. 100. tall) were exposed to acute gamma rays (60Co) at three developmental stages, i.e. 1-leaf, ear emergence, and anthesis. Exposures ranged from 0.5-7 krad for wheat and 1-10 krad for sorghum. In wheat plants exposures of 0.5 and 1.25 krad had in general a stimulatory effect on height, tillering, ear number and grain yield per plant at the 1-leaf stage, but an adverse effect on the above characters at the ear emergence and anthesis stages of development. Among the three cultivars, Yecora and Pari were the most radiosensitive (LD100-2.5 krad) and Chenab-70 the most radioresistant (LD100 -5 krad). The three cultivars also differed in their ontogenetic sensitivity. In sorghum, cultivar Ts. 100. tall showed a large reduction in mean seedling height, tillering and ear number per plant at all exposures at the three stages of irradiation. A large reduction in seed set was found in Pq. 7. dwarf and Ks. 12. medium dwarf. Cultivar Pq. 7. dwarf was found to be the most radiosensitive for yield reduction (YD). (author)

  12. Whole-genome mapping of agronomic and metabolic traits to identify novel quantitative trait Loci in bread wheat grown in a water-limited environment.

    Science.gov (United States)

    Hill, Camilla B; Taylor, Julian D; Edwards, James; Mather, Diane; Bacic, Antony; Langridge, Peter; Roessner, Ute

    2013-07-01

    Drought is a major environmental constraint responsible for grain yield losses of bread wheat (Triticum aestivum) in many parts of the world. Progress in breeding to improve complex multigene traits, such as drought stress tolerance, has been limited by high sensitivity to environmental factors, low trait heritability, and the complexity and size of the hexaploid wheat genome. In order to obtain further insight into genetic factors that affect yield under drought, we measured the abundance of 205 metabolites in flag leaf tissue sampled from plants of 179 cv Excalibur/Kukri F1-derived doubled haploid lines of wheat grown in a field experiment that experienced terminal drought stress. Additionally, data on 29 agronomic traits that had been assessed in the same field experiment were used. A linear mixed model was used to partition and account for nongenetic and genetic sources of variation, and quantitative trait locus analysis was used to estimate the genomic positions and effects of individual quantitative trait loci. Comparison of the agronomic and metabolic trait variation uncovered novel correlations between some agronomic traits and the levels of certain primary metabolites, including metabolites with either positive or negative associations with plant maturity-related or grain yield-related traits. Our analyses demonstrate that specific regions of the wheat genome that affect agronomic traits also have distinct effects on specific combinations of metabolites. This approach proved valuable for identifying novel biomarkers for the performance of wheat under drought and could facilitate the identification of candidate genes involved in drought-related responses in bread wheat. PMID:23660834

  13. SDS-PAGE For Glutenins Protein of Some Durum Wheat Cultivars coming from Different Agro-Ecological Areas

    Directory of Open Access Journals (Sweden)

    Ahmed Salih Khalaf

    Full Text Available Ten durum wheat cultivars of different agro-ecological resources were involved, and subjected to electrophoresis for their glutenin subunits. Glutenin subunits resolution and coding based on relative mobility. Cultivars shown differences in migration patterns and categorized into different groups in accordance to possessing a particular subunits. Caronia and Haurani were similar as they possess subunits 6 + 15, while ACSAD 65, Simeto, and Waha possess subunits 7 + 8; but Korifla and Gidara 2 and Creso possess subunits 6 + 8 with an additional subunit 20 for the Creso. Lastly, Cham 5 and Om rabi 5 possess subunits 20.

  14. Dissecting large and complex genomes: flow sorting and BAC cloning of individual chromosomes from bread wheat

    Czech Academy of Sciences Publication Activity Database

    Šafář, Jan; Bartoš, Jan; Janda, Jaroslav; Bellec, A.; Kubaláková, Marie; Valárik, Miroslav; Pateyron, S.; Weiserová, Jitka; Tušková, Radka; Čihalíková, Jarmila; Vrána, Jan; Šimková, Hana; Faivre-Rampant, P.; Sourdille, P.; Caboche, M.; Bernard, M.; Doležel, Jaroslav; Chalhoub, B.

    2004-01-01

    Roč. 39, - (2004), s. 960-968. ISSN 0960-7412 R&D Projects: GA ČR GA522/03/0354; GA ČR GA521/04/0607; GA MZe QC1336 Institutional research plan: CEZ:AV0Z5038910 Keywords : wheat * flow sorting * DNA library Subject RIV: EB - Genetics ; Molecular Biology Impact factor: 6.367, year: 2004

  15. Intra-cultivar variability of the soil-to-grain transfer of fallout 137Cs and 90Sr for winter wheat

    International Nuclear Information System (INIS)

    Differences between the root uptake of fallout radionuclides by different cultivars ('inter-cultivar' variability) growing on the same field may be influenced not only by genetic differences of the cultivars, but also by the spatial variability of the soil-to-grain transfer within the cultivation area of each cultivar. This 'intra-cultivar' variability was investigated in 2001 and 2002 for 137Cs and 90Sr using three winter wheat cultivars with four replicates for each cultivar at three different sites in Bavaria, Germany. The intra-cultivar variability proved to be in the same range as the inter-cultivar variability which was determined earlier at the same sites for both radionuclides. An ANOVA of the 137Cs data set revealed that the variability of the 137Cs soil-to-grain transfer was caused by the soil and climate (year) at the field sites and the interaction of cultivar and field. A significant contribution of the factor 'cultivar' alone to the variability could not be detected. This may be due to the complex environmental conditions to which plants are exposed in field experiments. To find wheat cultivars with minimal uptake of fallout radionuclides it may be better to examine the molecular mechanisms of their root uptake in order to identify targets for breeding 'safer' plants

  16. Genetic Association between Grain Yield of Bread Wheat and Carbon Isotope Discrimination under Drought in Morocco

    International Nuclear Information System (INIS)

    The capacity of the wheat plant to discriminate against the carbon-13 isotope during photosynthesis, in favor of the lighter carbon-12 isotope, has been found to correlate with grain yield in many studies. This hypothesis was tested under four contrasting environments in Morocco during 2003-2006 using three sets of elite wheat genotypes. Significant positive correlations were found between carbon isotope discrimination (CID, Δ13C or Δ) and grain yield, and were higher under more water stressed environments at Douyet and Jemaa Sahim, indicating that high Δ is associated with high yield under drought stress. Selection based on yield appeared to have indirectly acted on Δ as well, since the correlation was significant and remained relatively unchanged across years of selection. This indicates a possible genetic linkage between yield and Δ. Also, transgressive segregation occurred for most agronomic and physiological traits, including Δ, offering a potential genetic variation for selection. At the molecular level, CID was found to be linked to a molecular marker at the gwm095 region of chromosome 2A, and to a thousand kernel weight marker at the gwm071 region, distant by 20-30 cent Morgan (cM). A poor QTL associated with grain yield was detected at chromosome 5A, similar to the one detected at CIMMYT in Obregon (Mexico) and northern Australia. From these results, it can be concluded that CID may be used as a new selection criterion to enhance wheat grain yield potential under drought in Morocco. (author)

  17. EFFECT OF STEM RUST INFECTION ON GRAIN YIELD AND YIELD COMPONENTS OF SOME WHEAT CULTIVARS IN EGYPT

    OpenAIRE

    Mamdouh A. Asmmawy; Walid M. El-Orabey; Mohamed Nazim; Atef A. Shahin

    2013-01-01

    Stem rust, caused by Puccinia graminis f. sp. tritici is an important disease of wheat worldwide. To estimate grain yield losses due to stem rust, replicated experiments including twelve wheat cultivars i.e.  Gemmeiza 7, Gemmeiza 9, Gemmeiza 10, Gemmeiza 11, Sakha 61, Sakha 93, Sakha 94, Sids 12, Sids 13, Giza 168, Misr 1 and Misr 2 were evaluated for adult plant resistance at Sakha Research Station, Kafr El-Sheikh, Egypt during 2011/12 and 2012/13 growing seasons. The field experiment was su...

  18. Development and Shelf-life Evaluation of Waxy Wheat Flour Bread%糯小麦面包的研制及货架期预测

    Institute of Scientific and Technical Information of China (English)

    张伟; 张焕新

    2015-01-01

    Waxy wheat flour have some specific physicochemical properties compared with those of normal wheat starch, it was used to extend the shelf-life of bread in this paper. With the organoleptic score as the index, single-factor and orthogonal experiments were carried out to design the optimum formula of resistant starch bread as follows:waxy wheat flour, 12.0%;yeast, 1.6%;sugar, 7.0%;cream, 4.0%, the proportion of waxy wheat flour and yeast have significant influence to the sensory quality of bread. The organoleptic , physicochemical, and health indices of the bread produced using the optimum formula were measured. The results showed that the resistant starch biscuits had the advantages of uniform color (golden yellow), intact appearance, pure flavor, soft and delicate taste, no sticking to teeth, and no grainy taste. All the physicochemical and health indices met national standards. The shelf-life of bread was measured by the method of accelerated shelf-life testing, and it was approximately13 d, and the results indicated the waxy wheat flour prolong the shelf-life of bread significantly compared with the white bread (<7 d).%糯小麦粉具有独特的理化特性,将其添加到面包中可以制作出货架期较长的面包。以面包的感官品质为评价指标,考察糯小麦粉、酵母、白砂糖、奶油添加量对糯小麦面包品质的影响,通过单因素和正交试验设计优化糯小麦面包的最佳配方,结果表明:糯小麦粉对面包感官品质影响最大,其次是酵母、奶油和白砂糖。糯小麦面包的最佳配比为:糯小麦粉12.0%、酵母1.6%、白砂糖7.0%、奶油4.0%。由此配比制得的糯小麦面包表面金黄、色泽均匀、形态饱满、口感纯正、松软可口,各项指标均符合国家标准。通过ASLT法预测糯小麦面包的货架期得出:储藏温度20℃和湿度60%的条件下,糯小麦面包的货架期大约为13 d,比市售白面包的货架期(<7 d)有显著提高。

  19. On the relationship between large-deformation properties of wheat flour dough and baking quality

    NARCIS (Netherlands)

    Sliwinski, E.L.; Kolster, P.; Vliet, van T.

    2004-01-01

    Baking performance for bread and puff pastry was tested for Six European and two Canadian wheat cultivars and related to the rheological and fracture properties in uniaxial extension of optimally mixed flour-water doughs and doughs to which a mix of bakery additives was added. Extensive baking tests

  20. Relationships between storage protein composition, protein content, growing season and flour quaility of bread wheat

    DEFF Research Database (Denmark)

    Faergestad, E.M.; Flaete, N.E.S.; Magnus, E.M.; Hollung, K.; Martens, Harald; Uhlen, A.K.

    2004-01-01

    The storage protein composition from the Glu-1, Glu-3 and Gli-1 loci encoding high and low molecular weight glutenin subunits (HMW-GS and LMW-GS) and gliadins, respectively, was determined on 30 wheat (T aestivum L) genotypes from three growing seasons. The gliadins and the LMW-GS were identified...... the protein alleles, the protein content and the growing seasons are related to flour quality. The year of growth had a large impact on mixograph peak time. When predicting mixograph peak time from the presence or absence of significant proteins and the year of growth, 70% of the variability in...

  1. EFFECT OF BORON AND ETHEPHON IN GROWTH AND YIELD OF BREAD WHEAT

    OpenAIRE

    M. A. Al-Naqeeb; Hashim, M. A.

    2016-01-01

    The experiment was carried out at the farm of field of Crops Department, College of Agriculture, University of Baghdad during 2010-2011 and 2011-2012 seasons to study the effect of boron elements and ethephon on some growth characteristics and the yield of wheat (Triticum aestivum L.) Abu Ghraib-3 var. A split plot arrangement according to RCBD was used with four replications. The boron spray with three concentrations (50, 75 and 100) mg B.L-1 in addition to control treatment (...

  2. A chromosome-based draft sequence of the hexaploid bread wheat (Triticum aestivum) genome

    Czech Academy of Sciences Publication Activity Database

    Mayer, K. F. X.; Rogers, J.; Doležel, Jaroslav; Pozniak, C.; Feuillet, C.; Lukaszewski, A.J.; Sourdille, P.; Kubaláková, Marie; Čihalíková, Jarmila; Dubská, Zdeňka; Vrána, Jan; Šperková, Romana; Šimková, Hana; Choulet, F.; Stein, N.; Praud, S.

    2014-01-01

    Roč. 345, č. 6194 (2014). ISSN 0036-8075 R&D Projects: GA ČR GBP501/12/G090; GA ČR(CZ) GAP501/12/2554; GA MŠk(CZ) LO1204 Institutional support: RVO:61389030 Keywords : GENE-EXPRESSION * POLYPLOID WHEAT * AEGILOPS-TAUSCHII Subject RIV: EB - Genetics ; Molecular Biology Impact factor: 33.611, year: 2014 http://gateway.isiknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=Alerting&SrcApp=Alerting&DestApp=CCC&DestLinkType=FullRecord&UT=000339400700040

  3. Evaluation of growth and gas exchange rates of two local saudi wheat cultivars grown under heat stress conditions

    International Nuclear Information System (INIS)

    The present study investigated the effects of three temperature regimes, low (20 degree C), moderate (25 degree C) and high (30 degree C), on growth and physiological parameters of two local Saudi wheat (Triticum durum) cultivars, Hab-Ahmar and Algaimi. Plants were grown under controlled environment in growth chambers. After four weeks plants were harvested and the following growth parameters were measured; plant height, number of tillers, leaf area, root length, fresh and dry weight. Physiological traits include chlorophyll content, photosynthesis rates, stomatal conductance, dark respiration and chlorophyll fluorescence parameters; Fo, Fm and Fv/Fm. In cultivar Hab-Ahmar, moderate and high temperatures caused significant decrease in most growth and physiological parameters such as plant height, number of tillers, leaf area, fresh and dry weight, chlorophyll content, photosynthesis rates, stomatal conductance, dark respiration and the maximum quantum yield of photosystem II (Fv/Fm). In contrast, cv. Algaimi was shown to be more thermotolerant to moderate and high temperatures, with the exception of some growth parameters that were decreased. Unlike cultivar Hab-Ahmar, cultivar Algaimi had an increased rate of dark respiration when temperature was high (30 degree C). Stomatal behavior is shown to be positively correlated with the rates of photosynthesis in both cultivars; however, in cultivar Hab-Ahmar such correlation decreased as temperature increased. (author)

  4. THE EFFECT OF ACCELERATED AGING ON GERMINATION CHARACTERISTICS, SEED RESERVE UTILIZATION AND MALONDIALDEHYDE CONTENT OF TWO WHEAT CULTIVARS

    OpenAIRE

    Maryam Goodarzian Ghahfarokhi; Elahe Ghasemi; Mohsen Saeidi; Zeinab Heidari Kazafi

    2014-01-01

    In this study experiment was conducted to evaluated the effect of accelerated aging on germination characteristics, seed reserve utilization and malondialdehyde of two wheat cultivars. The experiment was conducted in factorial with a randomized complete block design with 3 replications. Results of variance analysis showed that, seed aging had significant effects on germination percentage, germination index, normal seedling percentage, mean time to germination, malondialdehyde content, seedlin...

  5. Plant Density Effect on Grain Number and Weight of Two Winter Wheat Cultivars at Different Spikelet and Grain Positions

    Science.gov (United States)

    Ni, Yingli; Zheng, Mengjing; Yang, Dongqing; Jin, Min; Chen, Jin; Wang, Zhenlin; Yin, Yanping

    2016-01-01

    In winter wheat, grain development is asynchronous. The grain number and grain weight vary significantly at different spikelet and grain positions among wheat cultivars grown at different plant densities. In this study, two winter wheat (Triticum aestivum L.) cultivars, ‘Wennong6’ and ‘Jimai20’, were grown under four different plant densities for two seasons, in order to study the effect of plant density on the grain number and grain weight at different spikelet and grain positions. The results showed that the effects of spikelet and grain positions on grain weight varied with the grain number of spikelets. In both cultivars, the single-grain weight of the basal and middle two-grain spikelets was higher at the 2nd grain position than that at the 1st grain position, while the opposite occurred in the top two-grain spikelets. In the three-grain spikelets, the distribution of the single-grain weight was different between cultivars. In the four-grain spikelets of Wennong6, the single-grain weight was the highest at the 2nd grain position, followed by the 1st, 3rd, and 4th grain positions. Regardless of the spikelet and grain positions, the single-grain weight was the highest at the 1st and 2nd grain positions and the lowest at the 3rd and 4th grain positions. Overall, plant density affected the yield by controlling the seed-setting characteristics of the tiller spike. Therefore, wheat yield can be increased by decreasing the sterile basal and top spikelets and enhancing the grain weight at the 3rd and 4th grain positions, while maintaining it at the 1st and 2nd grain positions on the spikelet. PMID:27171343

  6. ROLE OF GLYCINE BETAINE AND SALICYLIC ACID IN IMPROVING GROWTH VIGOUR AND PHYSIOLOGICAL ASPECTS OF DROUGHTED WHEAT CULTIVARS

    OpenAIRE

    Heshmat S. Aldesuquy; Samy. A. Abo- Hamed; Mohmed. A. Abbas; Abeer H. Elhakem

    2012-01-01

    A pot experiment was conducted to evaluate the beneficial effect of foliar application of glycine betaine (10mM), grain presoaking in salicylic acid (0.05 M) and their interaction on two droughted wheat (Triticum aestivum L.) cultivars (sensitive, Sakha 94 and resistant, Sakha 93). In general, water stress caused noticeable increases in root length, number of adventitious roots, soluble sugars and nitrogen but a massive reduction in fresh and dry masses of root, growth vigor of shoot, leaf ar...

  7. Contrasting response of biomass and grain yield to severe drought in Cappelle Desprez and Plainsman V wheat cultivars

    OpenAIRE

    Paul, Kenny; Pauk, János; Deák, Zsuzsanna; Sass, László; Vass, Imre

    2016-01-01

    We report a case study of natural variations and correlations of some photosynthetic parameters, green biomass and grain yield in Cappelle Desprez and Plainsman V winter wheat (Triticum aestivum L.) cultivars, which are classified as being drought sensitive and tolerant, respectively. We monitored biomass accumulation from secondary leaves in the vegetative phase and grain yield from flag leaves in the grain filling period. Interestingly, we observed higher biomass production, but lower grain...

  8. Gene action in some yield attributes of bread wheat under two water regimes

    International Nuclear Information System (INIS)

    Breeders are always interested in the task of developing new varieties for changing environments. Thus, they have to deal with new crosses to select desired combinations. Grain yield is a complex character that is influenced by the fluctuating behavior of the environment. To overcome this situation, it is necessary to breed wheat varieties which perform better than existing ones under diverse conditions. A complete diallel cross was prepared from eight parental wheat accessions with a range of tolerance to drought. F1 hybrids and parents were grown at Barani Agricultural Research Institute, Chakwal. At maturity peduncle length, number of spike lets per spike, number of grains per spike, dry weight per plant at maturity and harvest index were recorded. Over-dominance genetic effects were important for the expression of number of spike lets per spike, number of grains per spike, dry weight per plant at maturity and harvest index under irrigated and rain fed conditions while additive type of gene action were important for the expression of peduncle length under irrigated and rain fed conditions. Average degree of dominance for peduncle length is 0.683 and 0.829 under irrigated and rain fed conditions respectively. Average degree of dominance for peduncle length was less than unity showing partial dominance and greater than unity showing over dominance in all characters under both irrigated and rain fed conditions. (author)

  9. Genomic prediction models for grain yield of spring bread wheat in diverse agro-ecological zones.

    Science.gov (United States)

    Saint Pierre, C; Burgueño, J; Crossa, J; Fuentes Dávila, G; Figueroa López, P; Solís Moya, E; Ireta Moreno, J; Hernández Muela, V M; Zamora Villa, V M; Vikram, P; Mathews, K; Sansaloni, C; Sehgal, D; Jarquin, D; Wenzl, P; Singh, Sukhwinder

    2016-01-01

    Genomic and pedigree predictions for grain yield and agronomic traits were carried out using high density molecular data on a set of 803 spring wheat lines that were evaluated in 5 sites characterized by several environmental co-variables. Seven statistical models were tested using two random cross-validations schemes. Two other prediction problems were studied, namely predicting the lines' performance at one site with another (pairwise-site) and at untested sites (leave-one-site-out). Grain yield ranged from 3.7 to 9.0 t ha(-1) across sites. The best predictability was observed when genotypic and pedigree data were included in the models and their interaction with sites and the environmental co-variables. The leave-one-site-out increased average prediction accuracy over pairwise-site for all the traits, specifically from 0.27 to 0.36 for grain yield. Days to anthesis, maturity, and plant height predictions had high heritability and gave the highest accuracy for prediction models. Genomic and pedigree models coupled with environmental co-variables gave high prediction accuracy due to high genetic correlation between sites. This study provides an example of model prediction considering climate data along-with genomic and pedigree information. Such comprehensive models can be used to achieve rapid enhancement of wheat yield enhancement in current and future climate change scenario. PMID:27311707

  10. Adaptation of bread-wheat lines across different environment of Pakistan

    International Nuclear Information System (INIS)

    Ten advance wheat-lines developed by National Agricultural Research Centre (NARC), Islamabad, were evaluated for stability of grain-yield over five locations. The experiment was conducted during 2006-07 at NARC, Islamabad, AARI, Faisalabad, RARI, Bahawalpur, CCRI, Pirsabak and NIFA, Peshawar, by following randomized complete block design with three replications. At maturity, grain-yield was taken from standard plot and data were analyzed statistically. Genotypes x locations interactions were found highly significant. Predictable (linear) portion of variation was important, but non-linear component was non significant. None of the regression coefficients differ significantly from unity. Hence deviation from regression and average grain-yield was used to identify superior genotypes. Above average grain-yields were observed in five genotypes. V4 and V8 were stable across environments with low deviation from regression and gave above-average yield. The study provides valuable information for selecting advance wheat-lines under different locations of the country, to be considered potential as breeding material for release as varieties. (author)

  11. Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture.

    Science.gov (United States)

    Tinzl-Malang, Saskia Katharina; Rast, Peter; Grattepanche, Franck; Sych, Janice; Lacroix, Christophe

    2015-12-01

    The storage of bread is limited by both physical (staling) and microbial (mainly fungal) spoilage. Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) and organic acids from propionibacteria (PAB) have been used to enhance texture and extend shelf-life of bakery products. In this study the functionality of EPS of Weissella confusa A3/2-1 (dextran), W. confusa F3/2-2 (dextran and levan), W. confusa 11GU-1 (dextran and ropy capsular polysaccharide) was evaluated in wheat bread. Two strains of Propionibacterium freudenreichii (Pf), shown to produce a heteropolysaccharide (Pf JS15) or a β-glucan (Pf DF30), were tested in single and mixed cultures with W. confusa (Wc). The EPS fermentates were prepared by batch fermentation of cereal- or malt-based medium using sucrose (Wc) or lactic acid (Pf) as carbon source. Incorporation of EPS from single culture fermentates and 1:1 Weissella-Propionibacterium fermentate mixtures revealed strong positive effects of dextran and ropy capsular polysaccharide produced by Wc 11GU-1 on bread staling retardation, with synergistic effects of EPS mixture from Wc 11GU-1 and Pf JS15. A co-fermentation of Wc 11GU-1 and Pf JS15 was developed to produce EPS together with antifungal organic acid mixture (acetate and propionate) in a single step process. The addition of 15% (w/w flour base) co-culture, yielding EPS, acetate and propionate concentrations of 1.5, 0.5 and 1g/kg dough, respectively, resulted in improved bread texture, increased loaf volume and decreased crumb firming during storage for 3days compared with control breads and breads supplemented with equivalent levels of chemical organic acids. Our data showed that EPS could compensate for the negative effects of chemical acetate and propionate in a concentration range exerting antifungal effects. The natural bioingredient produced by Wc 11GU-1 and Pf JS15 has potential for applications as antifungal, texture-building and anti-staling agent in breads, consistent with

  12. Photosynthesis and translocation patterns in wheat (Triticum aestivum L.) cultivars of the plant breeding programme in Uruguay

    International Nuclear Information System (INIS)

    The photosynthesis and translocation patterns were studied using the 14C technique in six representative Uruguayan wheat cultivars released between 1918 and 1985. The varieties differed in their vegetative cycle periods and stem heights. The cultivars were sown in two different trials: fertilized and non-fertilized. The differences in photosynthetic activity were associated with the development stage of the cultivar and there was no correlation with grain yield or with selection. The trials with fertilizer application showed lower values than those without, ranging from 6.7 to 27.6 mg CO2·dm-2·h-1. The differences in the translocation patterns were associated with the percentage of the varieties. (author). 16 refs, 2 figs, 2 tabs

  13. Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls.

    Science.gov (United States)

    Guevara-Arauza, Juan Carlos; Bárcenas, Diego Guadalupe; Ortega-Rivas, Enrique; Martínez, Jaime David Pérez; Hernández, Jaime Reyes; de Jesús Ornelas-Paz, José

    2015-05-01

    In this study the addition of total fiber (TF), insoluble fiber (IF), and soluble fiber (SF) from nopal to wheat flour used to make bread rolls was assessed. The rheological properties of dough as well as quality, texture, sensorial and physical characteristics of the crumb rolls produced were evaluated. The storage (23.50 MPa) and loss modulus (11.95 MPa) for SF-dough were the lowest indicating that a less visco-elastic behavior was obtained. Polarized light microscopy showed that a more homogeneous size and a better distribution of starch granules were developed into SF-dough. Crumb hardness (3.25-4.78 N) and chewiness (0.31-0.81 N) of SF-rolls were lower than the control experiment (3.99-5.81 N and 0.35-1.01 N respectively). Springiness for all treatments was constant (1.0) compared with the control (1.02-0.87) for 2 days of storage. The lowest cohesiveness values (0.24-014) were computed by IF treatment for a similar storage time. The specific crumb volume increased by 12.46, 9.03 and 1.10 % by the addition of SF, TF and IF respectively. The lowest rate of staling was shown by SF-rolls (0.199) and it was followed by TF (0.296), IF (0.381) and control (0.458) treatments. As a result, the highest scores on quality (9.3 out of 10) and sensorial attributes (from 8.9 up to 9.7) were assigned to SF-rolls. PMID:25892800

  14. Identification of Leaf Proteins Differentially Accumulated between Wheat Cultivars Distinct in Their Levels of Drought Tolerance.

    Science.gov (United States)

    Cheng, Zhiwei; Dong, Kun; Ge, Pei; Bian, Yanwei; Dong, Liwei; Deng, Xiong; Li, Xiaohui; Yan, Yueming

    2015-01-01

    The drought-tolerant 'Ningchun 47' (NC47) and drought-sensitive 'Chinese Spring' (CS) wheat (Triticum aestivum L.) cultivars were treated with different PEG6000 concentrations at the three-leaf stage. An analysis on the physiological and proteomic changes of wheat seedling in response to drought stress was performed. In total, 146 differentially accumulated protein (DAP) spots were separated and recognised using two-dimensional gel electrophoresis. In total, 101 DAP spots representing 77 unique proteins were identified by matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry. These proteins were allocated to 10 groups according to putative functions, which were mainly involved in carbon metabolism (23.4%), photosynthesis/respiration (22.1%) and stress/defence/detoxification (18.2%). Some drought stress-related proteins in NC47, such as enolase, 6-phosphogluconate dehydrogenase, Oxygen-evolving enhancer protein 2, fibrillin-like protein, 2-Cys peroxiredoxin BAS1 and 70-kDa heat shock protein, were more upregulated than those in CS. Multivariate principal components analysis revealed obvious differences between the control and treatments in both NC47 and CS, while cluster analysis showed that the DAPs displayed five and six accumulation patterns in NC47 and CS, respectively. Protein-protein interaction network analysis showed that some key DAPs, such as 2-Cys peroxiredoxin BAS1, RuBisCO large subunit-binding protein, 50S ribosomal protein L1, 6-phosphogluconate dehydrogenase, glyceraldehyde 3-phosphate dehydrogenase isoenzyme and 70-kDa heat shock protein, with upregulated accumulation in NC47, had complex interactions with other proteins related to amino acid metabolism, carbon metabolism, energy pathway, signal transduction, stress/defence/detoxification, protein folding and nucleotide metabolism. These proteins could play important roles in drought-stress tolerance and contribute to the relatively stronger drought tolerance of NC47. PMID

  15. Radiation-induced chromosome breakages in bread wheat (Triticum aestivum L.)

    International Nuclear Information System (INIS)

    Meiosis and pollen fertility were studied in the M2 generation in four varieties of hexaploid wheat. Meiosis was characterized by the formation of interchange configurations, such as rings and chains of four chromosomes in several cells. Chromosomal aberrations showed linear relationship with gamma irradiation; 45 kR dose induced the highest chromosomal abnormalities. Most multivalents were interchange rings of four chromosomes. Translocations involving two pairs of homologous or nonhomologous chromosomes seemed to be higher in frequency than those involving more than two pairs of chromosomes. Anaphase abnormalities, such as laggards, bridges and fragments and unequal segregation of chromosomes, were frequently observed. Pollen fertility was considerably reduced in the M2 plants arising form the treatments of higher doses of gamma rays because of the induced chromosome interchanges. (author)

  16. A whole-genome shotgun approach for assembling and anchoring the hexaploid bread wheat genome.

    Science.gov (United States)

    Chapman, Jarrod A; Mascher, Martin; Buluç, Aydın; Barry, Kerrie; Georganas, Evangelos; Session, Adam; Strnadova, Veronika; Jenkins, Jerry; Sehgal, Sunish; Oliker, Leonid; Schmutz, Jeremy; Yelick, Katherine A; Scholz, Uwe; Waugh, Robbie; Poland, Jesse A; Muehlbauer, Gary J; Stein, Nils; Rokhsar, Daniel S

    2015-01-01

    Polyploid species have long been thought to be recalcitrant to whole-genome assembly. By combining high-throughput sequencing, recent developments in parallel computing, and genetic mapping, we derive, de novo, a sequence assembly representing 9.1 Gbp of the highly repetitive 16 Gbp genome of hexaploid wheat, Triticum aestivum, and assign 7.1 Gb of this assembly to chromosomal locations. The genome representation and accuracy of our assembly is comparable or even exceeds that of a chromosome-by-chromosome shotgun assembly. Our assembly and mapping strategy uses only short read sequencing technology and is applicable to any species where it is possible to construct a mapping population. PMID:25637298

  17. Growth stage-based modulation in physiological and biochemical attributes of two genetically diverse wheat (Triticum aestivum L.) cultivars grown in salinized hydroponic culture.

    Science.gov (United States)

    Ashraf, Muhammad Arslan; Ashraf, Muhammad

    2016-04-01

    Hydroponic experiment was conducted to appraise variation in the salt tolerance potential of two wheat cultivars (salt tolerant, S-24, and moderately salt sensitive, MH-97) at different growth stages. These two wheat cultivars are not genetically related as evident from randomized polymorphic DNA analysis (random amplified polymorphic DNA (RAPD)) which revealed 28% genetic diversity. Salinity stress caused a marked reduction in grain yield of both wheat cultivars. However, cv. S-24 was superior to cv. MH-97 in maintaining grain yield under saline stress. Furthermore, salinity caused a significant variation in different physiological attributes measured at different growth stages. Salt stress caused considerable reduction in different water relation attributes of wheat plants. A significant reduction in leaf water, osmotic, and turgor potentials was recorded in both wheat cultivars at different growth stages. Maximal reduction in leaf water potential was recorded at the reproductive stage in both wheat cultivars. In contrast, maximal turgor potential was observed at the boot stage. Salt-induced adverse effects of salinity on different water relation attributes were more prominent in cv. MH-97 as compared to those in cv. S-24. Salt stress caused a substantial decrease in glycine betaine and alpha tocopherols. These biochemical attributes exhibited significant salt-induced variation at different growth stages in both wheat cultivars. For example, maximal accumulation of glycine betaine was evident at the early growth stages (vegetative and boot). However, cv. S-24 showed higher accumulation of this organic osmolyte, and this could be the reason for maintenance of higher turgor than that of cv. MH-97 under stress conditions. Salt stress significantly increased the endogenous levels of toxic ions (Na(+) and Cl(-)) and decreased essential cations (K(+) and Ca(2+)) in both wheat cultivars at different growth stages. Furthermore, K(+)/Na(+) and Ca(2+)/Na(+) ratios

  18. Identification of ISSR and RAPD markers linked to yield traits in bread wheat under normal and drought conditions

    Directory of Open Access Journals (Sweden)

    A.G.A. Khaled

    2015-12-01

    Full Text Available Genetic variability and identification of some molecular markers were studied in twenty promising lines of wheat using agronomic traits, ISSR (inter simple sequences repeats and RAPD (random amplified polymorphic DNA markers. Significant variation was evidenced in all agronomic traits. The lines proved to be superior to the check cultivar Sahel1 in yield and its component traits. Lines L2, L7 and L8 were the best in most yield component traits in both seasons. Moreover, Lines L2, L4, L5, L7 and L8 showed drought tolerance by which they displayed high performance in agronomic traits as well as a low drought susceptibility index. The percentage of polymorphism was 39.3% and 53.2% for ISSRs and RAPDs, respectively. UBC-881 belonged to penta-nucleotide repeat sequences (GGGTG that produced the highest level of polymorphism, while UBC-846 belonged to di-nucleotide repeat sequences (CA that produced the lowest level of polymorphism. Genetic similarities among wheat lines based on ISSR and RAPD markers ranged from 0.81 to 1.00 and from 0.86 to 0.98, respectively. There was a low average of PIC (polymorphism information content values which were 0.10 (ISSR and 0.15 (RAPD. The RAPD technique exhibited a higher marker index (MI = 0.69 compared to ISSR (MI = 0.43. There was insignificant correlation between ISSR and RAPD data (0.168, p > 0.05. There were two markers (UBC-881450bp and OPF-10540bp, on each of which two traits regressed significantly. The associated markers each explained a maximum regression of 18.92–34.95% of the total available variation for individual associated traits.

  19. Phytochemical Composition and Anti-Inflammatory Activity of Extracts from the Whole-Meal Flour of Italian Durum Wheat Cultivars

    Directory of Open Access Journals (Sweden)

    Barbara Laddomada

    2015-02-01

    Full Text Available In this study, the quali-quantitative composition of hydrophilic (phenolic acids and lipophilic (isoprenoids extracts from whole-meal flour of five elite Italian durum wheat cultivars was determined. Significant differences in the content of bioactive compounds were observed among the wheat extracts, in particular concerning the content of bound phenolic acids, lutein and β-tocotrienols. The cultivars Duilio and Svevo showed the highest amount of phenolic acids and isoprenoids, respectively. Extracts were evaluated for their anti-inflammatory activity on HT-29 human colon cells by measuring the levels of interleukin 8 (IL-8 and transforming growth factor β1 (TGF-β1. Durum wheat extracts significantly inhibited the secretion of the pro-inflammatory IL-8 mediator at 66 µg/mL of phenolic acids and at 0.2 µg/mL of isoprenoids. Conversely, the secretion of the anti-inflammatory mediator TGF-β1 was not modified by neither hydrophilic nor lipophilic extracts. These results provide further insight into the potential of durum wheat on human health suggesting the significance of varieties with elevated contents of bioactive components.

  20. Protein profiles and organoleptic properties of bread from wheat flour and full-fat or defatted fermented cocoa bean powder.

    Science.gov (United States)

    Aremu, C Y; Agiang, M A; Ayatse, J O

    1995-12-01

    This study has shown that the protein in bread may be quantitatively increased significantly by addition of full-fat or defatted cocoa powder to white flour. The recipe in which white flour is incorporated with up to 10 percent defatted cocoa powder gives bread that is nearly as well accepted as white bread, but with a significantly higher protein content than the latter. However, organoleptic acceptability drops with increasing percentage of cocoa supplementation. The bitter taste of theobromine, which is normally present in high amounts in cocoa bean, is thought to be responsible for this problem of poor acceptability of high cocoa breads. This problem will have to be addressed in order to enhance the scope of increasing bread protein by cocoa supplementation. PMID:8882367