Dietary fiber variation in ancient and modern wheat species: Einkorn, emmer, spelt and hard red spring wheat

2022 ◽  
pp. 103420
Author(s):  
Jayani Kulathunga ◽  
Senay Simsek
Keyword(s):  
Dietary Fiber ◽  
Spring Wheat ◽  
Wheat Species ◽  
Hard Red Spring Wheat ◽  
Modern Wheat

Effect of Milling Procedure on the Measurement of Dietary Fiber by a Gravimetric Method

1995 ◽  
Vol 78 (1) ◽  
pp. 83-87
Author(s):  
W John Mullin ◽  
Mark S Wolynetz
Keyword(s):  
Dietary Fiber ◽  
Spring Wheat ◽  
Gravimetric Method ◽  
Soluble Fiber ◽  
White Potato ◽  
Total Dietary Fiber ◽  
Hard Red Spring Wheat ◽  
Effect Of Particle Size ◽  
The Difference

Abstract Samples of white potato, sweet potato, hard red spring wheat, soft white winter wheat, and soft wheat bran were ground in a Wiley mill or a Cyclotec mill. A significantly (p < 0.0001) larger proportion of coarse material (>75μ) resulted from the Wiley mill, and a significantly (p < 0.0001) larger proportion of fine material (<45μ) was produced by the Cyclotec mill. The effect of particle size on the determination of soluble, insoluble, and total dietary fiber was less well defined. In 4 of 5 commodities tested, samples from the Cyclotec mill showed a greater amount of soluble fiber, while the reverse was true for insoluble and total fiber. The difference in total dietary fiber, with respect to the mill used in sample preparation, varied from 0.24% on a total 9.10% for potatoes to 1.00% on a total of 14.05% for hard red spring wheat.

Registration of ‘Duclair’ Hard Red Spring Wheat

2011 ◽  
Vol 5 (3) ◽  
pp. 349-352 ◽  
Author(s):  
S. P. Lanning ◽  
G. R. Carlson ◽  
P. F. Lamb ◽  
D. Nash ◽  
D. M. Wichman ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Hard Red Spring Wheat

Hybrid Vigor in Hard Red Spring Wheat Crosses 1

Crop Science ◽  
1970 ◽  
Vol 10 (3) ◽  
pp. 220-223 ◽  
Author(s):  
Darrell. G. Wells ◽  
Charles L. Lay
Keyword(s):  
Spring Wheat ◽  
Hybrid Vigor ◽  
Hard Red Spring Wheat

Registration of Russian Wheat Aphid Resistant Hard Red Spring Wheat Germplasm

Crop Science ◽  
1993 ◽  
Vol 33 (6) ◽  
pp. 1420-1420 ◽  
Author(s):  
S. P. Lanning ◽  
L. E. Talbert ◽  
G. D. Johnson
Keyword(s):  
Spring Wheat ◽  
Russian Wheat Aphid ◽  
Hard Red Spring Wheat ◽  
Wheat Germplasm

scholarly journals Seeding Rate Effects on Hybrid Spring Wheat Yield, Yield Components and Quality

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1240
Author(s):  
Peder K. Schmitz ◽  
Joel K. Ransom
Keyword(s):  
Spring Wheat ◽  
Yield Components ◽  
Wheat Yield ◽  
Triticum Aestivum L ◽  
Yield Component ◽  
Economic Feasibility ◽  
Protein Yield ◽  
Seeding Rate ◽  
Hard Red Spring Wheat ◽  
End Use

Agronomic practices, such as planting date, seeding rate, and genotype, commonly influence hard red spring wheat (HRSW, Triticum aestivum L. emend. Thell.) production. Determining the agronomic optimum seeding rate (AOSR) of newly developed hybrids is needed as they respond to seeding rates differently from inbred cultivars. The objectives of this research were to determine the AOSR of new HRSW hybrids, how seeding rate alters their various yield components, and whether hybrids offer increased end-use quality, compared to conventional cultivars. The performance of two cultivars (inbreds) and five hybrids was evaluated in nine North Dakota environments at five seeding rates in 2019−2020. Responses to seeding rate for yield and protein yield differed among the genotypes. The AOSR ranged from 3.60 to 5.19 million seeds ha−1 and 2.22 to 3.89 million seeds ha−1 for yield and protein yield, respectively. The average AOSR for yield for the hybrids was similar to that of conventional cultivars. However, the maximum protein yield of the hybrids was achieved at 0.50 million seeds ha−1 less than that of the cultivars tested. The yield component that explained the greatest proportion of differences in yield as seeding rates varied was kernels spike−1 (r = 0.17 to 0.43). The end-use quality of the hybrids tested was not superior to that of the conventional cultivars, indicating that yield will likely be the determinant of the economic feasibility of any future released hybrids.

scholarly journals Evaluating milling and baking quality associated with a Fusarium head blight resistance-enhancing genome deletion in wheat

2021 ◽  
Author(s):  
David F. Garvin ◽  
Linda Dykes
Keyword(s):  
Fusarium Head Blight ◽  
Spring Wheat ◽  
Fusarium Head Blight Resistance ◽  
Seed Storage ◽  
Isogenic Line ◽  
Head Blight ◽  
Hard Red Spring Wheat ◽  
Baking Quality ◽  
Wide Range ◽  
End Use

AbstractWheat (Triticum aestivum L.) breeding involves improvement of a wide range of traits. However, selection for these traits is only acceptable if the end use quality of the wheat is not compromised. In hard red spring wheat, the predominant end use of flour is bread. In this study, milling and baking quality characteristics were compared in the hard red spring wheat ‘Apogee’ and a near-isogenic line of Apogee (‘A30’) that contains a spontaneous segmental deletion of the long arm of chromosome arm 3DL that is associated with enhanced resistance to Fusarium head blight caused by the fungal pathogen Fusarium graminearum (Schwabe). Apogee and A30 were grown together in replicated greenhouse experiments, and the resultant grain was used to compare a diverse spectrum of grain characteristics and milling and baking properties of the grain in the two wheat genotypes. The major difference detected was a significant increase in protein content in A30, which had nearly 21% more flour protein than Apogee. This difference did not affect any of the flour properties or baking characteristics evaluated, suggesting that the increased protein concentrations in A30 are not associated with the principal seed storage properties associated with baking quality. These results indicate that despite the size of the deletion in A30, no key genes associated with end use quality are located on that chromosome segment. The deletion may therefore find use in efforts to enhance Fusarium head blight in hard red spring wheat.

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