Indian Wheat Cultivars: Correlation between Quality of Gluten Proteins, Rheological Characteristics of Dough and Tandoori Roti Quality

1997 ◽  
Vol 74 (2) ◽  
pp. 265-272 ◽  
Author(s):  
Dharmesh C Saxena ◽  
Ummiti J S Prasada Rao ◽  
Punaroor Haridas Rao
Keyword(s):  
Rheological Characteristics ◽  
Wheat Cultivars ◽  
Gluten Proteins

Transient changes in wheat endosperm polymeric proteins during the later stages of grain development

1995 ◽  
Vol 75 (1) ◽  
pp. 195-198 ◽  
Author(s):  
A. Hussain ◽  
O. M. Lukow
Keyword(s):  
Molecular Weight ◽  
Storage Proteins ◽  
Developmental Changes ◽  
Wheat Cultivars ◽  
Grain Development ◽  
Gluten Proteins ◽  
Distal Half ◽  
End Use ◽  
Qualitative Changes

End-use quality of wheat depends mainly on the composition of the storage proteins. These proteins undergo changes during grain development. This study was carried out to examine modifications in the polymeric protein fraction at different days post anthesis (DPA) and to determine whether these changes are cultivar dependent. Endosperm proteins of three hexaploid wheat cultivars harvested at different stages of maturity and extracted sequentially from distal half kernels showed quantitative and qualitative changes when separated in a 7.5–9.0% gradient polyacrylamide gel system. Sudden qualitative changes were observed at a later stage of seed development (35 DPA) in all tested cultivars. Most qualitative changes occurred in proteins of molecular weight 60–90 kDa and least in proteins above 90 kDa. An intense 60-kDa band appeared in the 35-DPA sample of Columbus; this band faded as the grain approached full maturity (40 DPA). Key words: Developmental changes, electrophoresis, gluten proteins, seed ripening

Quality of Major Wheat Cultivars Grown in Sichuan Province in Recent Decade

2016 ◽  
Vol 42 (6) ◽  
pp. 803 ◽  
Author(s):  
Chao-Su LI ◽  
Xiao-Li WU ◽  
Yong-Lu TANG ◽  
Wu-Yun YANG ◽  
Yuan-Qi WU ◽  
...  
Keyword(s):  
Recent Decade ◽  
Sichuan Province ◽  
Wheat Cultivars

scholarly journals Image data of crumb structure of bread from flour of czech spring wheat cultivars

2011 ◽  
Vol 22 (No. 4) ◽  
pp. 133-142 ◽  
Author(s):  
I. Švec ◽  
M. Hrušková
Keyword(s):  
Image Analysis ◽  
Image Data ◽  
Analysis Data ◽  
Wheat Cultivars ◽  
Rheological Measurements ◽  
Class A ◽  
Bread Volume ◽  
Class B ◽  
Crumb Structure

Abstract: Baking quality of flour from six wheat cultivars (harvest 2002 and 2003), belonging to the quality classes A and B, was evaluated using the fermented dough test. Analytical traits of kernel and flour showed differences between the classes which were confirmed by the baking test with the full-bread-formula according to Czech method. In addition to standard methods of the bread parameters description (specific bread volume and bread shape measurements) rheological measurements of penetrometer and image analysis were used in effort to differentiate wheat samples into the quality classes. The results of the baking test proved significant differences in specific bread volumes – the highest volume in class A was obtained with the cultivar Vinjet and in class B with SG-S1098 – approx. 410 and 420 ml/100 g. Although significant correlations among image analysis data and specific bread volume having been proved, any image analysis parameter did not distinguish the quality classes. Only the penetronetric measurements made with bread crumb were suitable for such purpose (r = 0.9083; for  = 0.01). Among image analysis data the total cell area of the crumb had the strongest correlation with specific bread volume (r = 0.7840; for α = 0.01).    

scholarly journals Compatibility of Azospirillum brasilense with fungicide and insecticide and its effects on the physiological quality of wheat seeds

2018 ◽  
Vol 39 (2) ◽  
pp. 855 ◽  
Author(s):  
Janete Denardi Munareto ◽  
Thomas Newton Martin ◽  
Tania Maria Müller ◽  
Ubirajara Russi Nunes ◽  
Guilherme Bergeijer da Rosa ◽  
...  
Keyword(s):  
Azospirillum Brasilense ◽  
Seed Treatment ◽  
Accelerated Aging ◽  
Triticum Aestivum L ◽  
Wheat Cultivars ◽  
Pests And Diseases ◽  
Physiological Quality ◽  
Growth Promoting ◽  
Germination Vigor

Seed treatment is a practice that helps the initial establishment of the crop without the effects caused by pests and diseases. The association of diazotrophic bacteria with grasses has been used in the supply of nitrogen to plants; however, these microorganisms produce growth-promoting substances, which promote benefits in the growth and development of the crops. Thus, the objective of this study was to evaluate the compatibility of Azospirillum brasilense associated with the fungicide difenoconazole and the insecticide thiamethoxam by observing the effects on the quality of seed emergence of three wheat cultivars (Triticum aestivum L.). Three wheat cultivars, arranged in a 4 x 2 factorial system with four replicates, were tested. The treatments were the control; difenoconazole (Spectro® at a dose of 150 mL per 100 kg of seed); thiamethoxam (Cruiser® FS 350 at a dose of 200 mL per 100 kg seed) and difenoconazole + thiamethoxam, applied on wheat cultivars TBIO Mestre, TBIO Itaipu and TBIO Sinuelo. Bacteria from the Azospirillum genus were used in the inoculation. The wheat seed retains its quality when it checks the germination, vigor and independent accelerated aging, whether or not fungicide, insecticide and A. brasilense were used. The insecticide thiamethoxam increased the length of shoots and roots and provided compatibility with A. brasilense, and fungicide inhibited the length of shoots and roots and was antagonistic to the bacterium A. brasilense.

scholarly journals Foliar application of silicon and the effect on wheat seed yield and quality

2013 ◽  
Vol 35 (1) ◽  
pp. 86-91 ◽  
Author(s):  
Samantha Rigo Segalin ◽  
Caroline Huth ◽  
Thais D'Avila Rosa ◽  
Diógenes Barella Pahins ◽  
Liliane Marcia Mertz ◽  
...  
Keyword(s):  
Seed Yield ◽  
Foliar Application ◽  
Accelerated Aging ◽  
Dry Weight ◽  
Wheat Cultivars ◽  
Wheat Seed ◽  
Germination Test ◽  
Yield And Quality ◽  
Physiological Quality

Adequate nutrients for plants are important for increasing the yield and quality of the seeds produced. The objective of this study was to evaluate foliar fertilization with silicon in wheat and its effect on seed yield and physiological quality. Treatments consisted of two silicon dosages (three and six liters silicon per hectare) and the control (no silicon) and five wheat cultivars: OR "Quartzo", OR "Ônix", Fundacep "Linhagem", Fundacep "Campo Real" and Fundacep "Horizonte". The experimental design was randomized blocks with four replications. After physiological maturity, harvesting and threshing of the seeds were done manually. Seed samples were evaluated for yield and physiological quality from the germination test, first germination count, seedling dry weight, accelerated aging, electrical conductivity, 1000 seeds and hectoliter weights. The results showed that the foliar application of silicon at the dosages tested did not affect the yield and physiological quality of the seeds produced by the wheat cultivars.

scholarly journals Researches on Rheological Characteristics of Dough of Wheat Flour and their Changes During Storage

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Gheorghe CONSTANTIN ◽  
Gheorghe VOICU ◽  
Carmen Otilia RUSĂNESCU ◽  
Elena Mădălina ŞTEFAN
Keyword(s):  
Absorption Capacity ◽  
Rheological Characteristics ◽  
Gluten Strength ◽  
Structure Changes ◽  
Degree Of Stability ◽  
Laboratory Device ◽  
Brabender Farinograph ◽  
Changes Over Time ◽  
Dough Development Time

In this paper, rheological characteristics of flour are determined with Brabender farinograph. Brabender Farinograph is the most widely used laboratory device to evaluate the quality of flour, in batter, with which the rheological characteristics of flour is determined by measuring and recording gluten strength and endurance. With farinograph records the dough structure changes over time and obtaining data about: Absorption of flour, flour power (its ability to form a dough with rheological properties appropriate to flow operations technology), forming time of the dough, the degree of stability and soaking, the consistency of dough during this time. Analyzing the data presented on farinograph curves, were extracted the values of the dough development time (min), stability (min), softening degree (FU), consistency (FU), the absorption capacity of flour (%) farinograph index of the dough ..

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