Selection of cultivars for soft wheat quality. 2. Small scale tests of soft wheat quality

1973 ◽  
Vol 13 (62) ◽  
pp. 299 ◽  
Author(s):  
HJ Moss ◽  
CS Edwards ◽  
NA Goodchild
Keyword(s):  
Soft Wheat ◽  
Small Scale ◽  
Water Retention Capacity ◽  
Wheat Quality ◽  
Retention Capacity ◽  
Fermentation Time ◽  
Cultivar Groups ◽  
Scale Test ◽  
Milling Yield ◽  
Selection Of

Ten small scale tests of soft wheat quality have been investigated for their ability to discriminate between cultivars, and to arrange a series of samples in order of acceptability according to soft wheat criteria. The tests were grain size, fibre, protein, and ash content, pearling resistance, wheatmeal granularity, wheatmeal fermentation time, milling yield (Brabender Quadrumat Mill), sedimentation value and alkaline water retention capacity of the flour. Grain fibre and pearling resistance ranked cultivars in the same order irrespective of location or season, but the ranking according to other tests depended on environmental features. No small scale test nor combination of small scale tests was satisfactory at all sites for predictive purposes. Within most single-cultivar groups grains became harder as they became larger, while the protein level simultaneously declined.

Selection of cultivars for soft wheat quality. 1. Tests for softness in flour

1973 ◽  
Vol 13 (62) ◽  
pp. 292 ◽  
Author(s):  
HJ Moss ◽  
NA Goodchild ◽  
CS Edwards
Keyword(s):  
Water Absorption ◽  
Fibrous Material ◽  
Soft Wheat ◽  
Wheat Quality ◽  
Relative Importance ◽  
Flour Quality ◽  
Damaged Starch ◽  
Flour Colour ◽  
Brabender Farinograph ◽  
Selection Of

Cultivars are not always placed in the same order in respect of soft wheat quality when grain from different trials is examined. This is largely because the relative importance of the underlying components varies from place to place and from year to year. The hydrophilic components-damaged starch, protein, and fibrous material-are the principal features limiting soft flour quality as they affect water absorption, flour colour, and cookie spread. Of the tests most commonly applied to flour, the water absorption as measured by the Brabender Farinograph appears to provide the most useful single test for soft flour quality.

A small-scale milling technique for establishment of flour yield of wheat

1974 ◽  
Vol 14 (70) ◽  
pp. 658 ◽  
Author(s):  
BR Whan
Keyword(s):  
Moisture Content ◽  
Wheat Breeding ◽  
Soft Wheat ◽  
Small Samples ◽  
Small Scale ◽  
Common Basis ◽  
Constant Moisture Content ◽  
Flour Yield ◽  
Milling Yield ◽  
Satisfactory Relationship

The Brabender Quadrumat Junior mill was investigated as a possible means of estimating the flour yield of small samples of wheat. When very hard, hard and soft wheats were milled at a constant moisture content (whether equilibrium or a higher, conditioned moisture content) on the Quadrumat Junior mill, the flour yields did not correlate with those from a Buhler experimental mill, because the hard and very hard varieties were over-estimated. A satisfactory relationship was obtained by milling the hard wheats at a moisture content one per cent higher than the soft wheats, and the very hard wheats two per cent higher than the soft wheats. All wheats could then be compared on a common basis. When seven soft wheat samples were milled on the Quadrumat Junior and six large experimental mills, the Quadrumat Junior estimated the flour yields as accurately as any of the large mills. This method appears to be suitable for selection in a wheat breeding programme to improve milling yield. Samples as small as 5 g can be used

scholarly journals Physiological analysis and gene expression analysis of ZmDBP3, ZmALDH9, ZmAN13, and ZmDREB2A in maize lines

2019 ◽  
Vol 42 ◽  
pp. e43479
Author(s):  
Thaís Lima Marques ◽  
Renzo Garcia Von Pinho ◽  
Édila Vilela de Resende Von Pinho ◽  
Bruno da Costa Paniago ◽  
Natália Chagas Freitas ◽  
...  
Keyword(s):  
Gene Expression ◽  
Water Deficit ◽  
Shoot Length ◽  
Water Retention Capacity ◽  
Transcript Analysis ◽  
Retention Capacity ◽  
Root And Shoot Length ◽  
Dry Conditions ◽  
Physiological Analysis ◽  
Selection Of

The objective of this study was to evaluate gene expression related to water deficit tolerance in maize lines. For this, lines previously classified as tolerant (91-T and 32-T) and non-tolerant (24-NT and 57-NT) to water deficit were used. The seeds of the four lines were evaluated for emergence and emergence speed index, and the seedlings were evaluated for root and shoot length under two conditions of water availability (70 and 10% substrate water retention capacity). In transcript analysis, the expression of several genes associated with water deficit tolerance, ZmDBP3, ZmALDH9, ZmAN13, and ZmDREB2A, was evaluated by qRT-PCR for the 91-T and 57-NT lines. It can be concluded that soil water deficiency did not reduce root development. However, the shoot length was significantly lower under dry conditions. Through transcript analysis, the genes ZmDBP3 and ZmAN13 were identified as potential markers for the early selection of maize lines tolerant to water deficit.

scholarly journals Comparison of physiological effects of osmotic stress on two wheat genotypes

Botanica ◽  
2021 ◽  
pp. 134-140
Author(s):  
Elisaveta Kirova ◽  
Irina Moskova ◽  
Tania Kartseva ◽  
Konstantina Kocheva
Keyword(s):  
Soluble Sugars ◽  
Triticum Aestivum L ◽  
Water Retention Capacity ◽  
Membrane Injury ◽  
Retention Capacity ◽  
Crop Varieties ◽  
Scavenging Capacity ◽  
Total Free Amino Acids ◽  
Resistance To Stress ◽  
Selection Of

Revealing stress tolerance mechanisms in plants would contribute to the selection of crop varieties with a higher capacity for surviving in unfavourable environments. In this regard, it is essential to identify possible physiological features that might be beneficial for increasing plant resistance to stress. Two contrasting common wheat (Triticum aestivum L.) cultivars with different drought tolerance were subjected to 48 h treatment with 20% polyethylene glycol 8000, which provoked an extra degree of osmotic and oxidative stress as well as distinct physiological responses. Better water retention capacity in leaves and lesser extent of membrane injury found in cultivar ‘Guinness’ compared to cultivar ‘Niki’ correlated with increased osmotic adjustment by accumulating higher amounts of proline and higher antioxidant scavenging capacity in the former. Compared to soluble sugars and total free amino acids, proline contributed to a greater extent to preserving leaf water. It was speculated that such a combination of features would set a genotypic advantage for this cultivar, which could also determine better performance under drought conditions in the field.

scholarly journals WHEY PROTEIN ADDITION TO FACILITATE ACCELERATION OF YOGHURT FERMENTATION

2019 ◽  
Vol 57 (3B) ◽  
pp. 69
Author(s):  
Nguyen Chính Nghia ◽  
Vu Thu Trang ◽  
Do Van Duong
Keyword(s):  
Whey Protein ◽  
Protein Interactions ◽  
Water Retention ◽  
Whey Proteins ◽  
Whey Protein Concentrate ◽  
Water Retention Capacity ◽  
Protein Protein Interactions ◽  
Retention Capacity ◽  
Fermentation Time ◽  
Fresh Milk

Whey proteins were present in appropriate proportion in milk, during heat-treatment at pasteurization temperatures; whey proteins and casein have the ability to form firm gel of uniform porosity through heat-induced protein-protein interactions. In this study, the addition of whey proteins in fresh milk were carry out to investigate whether whey protein would accelerate yoghurt fermentation time and facilitate the yoghurt structure. The results indicated that the addition of whey concentrate 80 increased the water retention capacity of the final product. Whey protein concentrate 80 supplement at the content of 0.8% shortened fermentation time for the product 12.5%. The addition of whey protein also improved the properties of water retention until 26%, viscosity and structure of yoghurt products.

scholarly journals Quantitative trait loci associated with soft wheat quality in a cross of good by moderate quality parents

PeerJ ◽  
2018 ◽  
Vol 6 ◽  
pp. e4498
Author(s):  
Gioconda Garcia-Santamaria ◽  
Duc Hua ◽  
Clay Sneller
Keyword(s):  
Soft Wheat ◽  
Water Retention Capacity ◽  
Quality Traits ◽  
Retention Capacity ◽  
Flour Protein ◽  
Solvent Retention ◽  
Flour Yield ◽  
Transgressive Segregants ◽  
End Use ◽  
Genomic Regions

Information on the genetic control of the quality traits of soft wheat (Triticum aestivum) is essential for breeding. Our objective was to identify QTL associated with end-use quality. We developed 150 F4-derived lines from a cross of Pioneer 26R46 × SS550 and tested them in four environments. We measured flour yield (FY), softness equivalent (SE), test weight (TW), flour protein content (FP), alkaline water retention capacity (AWRC), and solvent retention capacity (SRC) of water (WA), lactic acid (LA), sucrose (SU), sodium carbonate (SO). Parents differed for nine traits, transgressive segregants were noted, and heritability was high (0.67 to 0.90) for all traits. We detected QTL distributed on eight genomic regions. The QTL with the greatest effects were located on chromosome 1A, 1B, and 6B with each affecting at least five of ten quality traits. Pioneer 26R46 is one of the best quality soft wheats. The large-effect QTL on 1A novel and accounted for much of the variation for AWRC (r2 = 0.26), SO (0.26) and SE (0.25), and FY (0.15) and may explain why Pioneer 26R46 has such superior quality. All alleles that increased a trait came from the parent with the highest trait value. This suggests that in any population that marker-assisted selection for these quality traits could be conducted by simply selecting for the alleles at key loci from the parent with the best phenotype without prior mapping.

Evaluation of Resistant Starch Quality from Different Types of Banana in Batter Coating Formulation to Reduce Oil Absorption in Fried Food

2019 ◽  
Vol 2 (2) ◽  
pp. 115-120
Author(s):  
Karissha Fritzi Della ◽  
Mutiara Pratiwi ◽  
Purwa Tri Cahyana ◽  
Maria DPT Gunawan-Puteri
Keyword(s):  
Resistant Starch ◽  
Extraction Process ◽  
Fat Content ◽  
Water Retention Capacity ◽  
Oil Absorption ◽  
Retention Capacity ◽  
Fried Food ◽  
Musa Paradisiaca ◽  
Different Types ◽  
Coating Formulation

Fried food is convenient for many people due to its pleasant texture and taste. On the other hand, it comes with the risk of high oil absorption which might lead to certain health problems. Resistant starch (RS) has been known to have a functionality of reducing oil absorption. Three different types of banana: Kepok (Musa paradisiaca formatypica), Raja Bulu (Musa paradisiaca L.) and Ambon (Musa paradisiaca L. var sapientum) were evaluated on its performance when utilized as source of resistant starch especially on their application in reducing oil absorption in fried food. Tempeh was used as the food model. Banana starch (RS2) was isolated through water alkaline extraction process, continued with modification process through three repeated cycles of autoclaving-cooling process to obtain the RS3. RS3 was added into the batter coating formulation at three substitution ratios (10%, 30% and 50%) and then used to coat tempeh before frying. Evaluation of resistant starch in batter and battered productwas conducted on the following parameters: fat content, water retention capacity (WRC), coating pick up and sensory analysis. The result of this study revealed that Raja Bulu showed the most effective result on reducing oil absorption in the food tested. In the three bananas used, the ratio of 50% performed best in coating pick up (highest), WRC (highest) and fat content(lowest) parameters, but not significantly different with the 30% ratio. In terms of sensory acceptance, using Raja Bulu as the selected banana type, 30% of substitution ratio was significantly more preferable by the panelists in crispness, oiliness, and overall acceptance attributes compared to control and other substitution ratios.

Study of Multiaspect and Multistatic Sonar Systems Using a Small-Scale Test Bed

2010 ◽  
Author(s):  
Jon La Follett ◽  
John Stroud ◽  
Pat Malvoso ◽  
Joseph Lopes ◽  
Raymond Lim ◽  
...  
Keyword(s):  
Small Scale ◽  
Test Bed ◽  
Sonar Systems ◽  
Scale Test

scholarly journals Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates

2021 ◽  
Vol 11 (4) ◽  
pp. 1595
Author(s):  
Salvatore La China ◽  
Luciana De Vero ◽  
Kavitha Anguluri ◽  
Marcello Brugnoli ◽  
Dhouha Mamlouk ◽  
...  
Keyword(s):  
Intraspecific Diversity ◽  
Water Retention Capacity ◽  
Combined Model ◽  
Discrimination Power ◽  
Retention Capacity ◽  
High Mechanical Strength ◽  
Kombucha Tea ◽  
Typing Methods ◽  
Fermented Beverage ◽  
Tea Production

Bacterial cellulose (BC) is receiving a great deal of attention due to its unique properties such as high purity, water retention capacity, high mechanical strength, and biocompatibility. However, the production of BC has been limited because of the associated high costs and low productivity. In light of this, the isolation of new BC producing bacteria and the selection of highly productive strains has become a prominent issue. Kombucha tea is a fermented beverage in which the bacteria fraction of the microbial community is composed mostly of strains belonging to the genus Komagataeibacter. In this study, Kombucha tea production trials were performed starting from a previous batch, and bacterial isolation was conducted along cultivation time. From the whole microbial pool, 46 isolates were tested for their ability to produce BC. The obtained BC yield ranged from 0.59 g/L, for the isolate K2G36, to 23 g/L for K2G30—which used as the reference strain. The genetic intraspecific diversity of the 46 isolates was investigated using two repetitive-sequence-based PCR typing methods: the enterobacterial repetitive intergenic consensus (ERIC) elements and the (GTG)5 sequences, respectively. The results obtained using the two different approaches revealed the suitability of the fingerprint techniques, showing a discrimination power, calculated as the D index, of 0.94 for (GTG)5 rep-PCR and 0.95 for ERIC rep-PCR. In order to improve the sensitivity of the applied method, a combined model for the two genotyping experiments was performed, allowing for the ability to discriminate among strains.

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