Chapter 9 Chemistry, Genetics and Prediction of Dough Strength and End-use Quality in Durum Wheat

2006 ◽  
pp. 281-305 ◽  
Author(s):  
M.D. Oak ◽  
J.E. Dexter
Keyword(s):  
Durum Wheat ◽  
Dough Strength ◽  
End Use

End-Use Quality of CIMMYT-Derived Soft-Kernel Durum Wheat Germplasm: II. Dough Strength and Pan Bread Quality

Crop Science ◽  
2017 ◽  
Vol 57 (3) ◽  
pp. 1485-1494 ◽  
Author(s):  
Jeffrey D. Boehm ◽  
M. Itria Ibba ◽  
Alecia M. Kiszonas ◽  
Craig F. Morris
Keyword(s):  
Durum Wheat ◽  
Bread Quality ◽  
Dough Strength ◽  
Wheat Germplasm ◽  
Pan Bread ◽  
End Use

CDC Carbide durum wheat

2015 ◽  
Vol 95 (5) ◽  
pp. 1007-1012 ◽  
Author(s):  
C. J. Pozniak ◽  
J. M. Clarke
Keyword(s):  
Grain Yield ◽  
Durum Wheat ◽  
Wheat Cultivar ◽  
Yield Potential ◽  
Common Bunt ◽  
Canadian Prairies ◽  
Durum Wheat Cultivar ◽  
Production Area ◽  
End Use ◽  
Wheat Blossom Midge

Pozniak, C. J. and Clarke, J. M. 2015. CDC Carbide durum wheat. Can. J. Plant Sci. 95: 1007–1012. CDC Carbide durum wheat is adapted to the durum production area of the Canadian prairies. This conventional-height durum wheat cultivar combines high grain yield potential with high grain pigment and protein concentrations, and low grain cadmium. CDC Carbide carries the Sm1 gene conferring resistance to the Orange Wheat Blossom Midge [Sitodiplosis modellana (Gehin)]. CDC Carbide is resistant to prevalent races of leaf, stem and stripe rust, and common bunt, and expresses end-use quality suitable for the Canada Western Amber Durum class.

Durum Wheat Dough Strength Relationship to Polymeric Protein Quantity and Composition

2011 ◽  
pp. 132-135 ◽  
Author(s):  
N.M. Edwards ◽  
M.C. Gianibelli ◽  
N.P. Ames ◽  
J.M. Clarke ◽  
J.E. Dexter ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Dough Strength ◽  
Wheat Dough ◽  
Strength Relationship

AAC Marchwell durum wheat

2015 ◽  
Vol 95 (1) ◽  
pp. 189-195 ◽  
Author(s):  
A. K. Singh ◽  
J. M. Clarke ◽  
R. E. Knox ◽  
R. M. DePauw ◽  
I. Wise ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Root Rot ◽  
Protein Concentration ◽  
Triticum Turgidum ◽  
Cadmium Concentration ◽  
Canadian Prairies ◽  
Common Root Rot ◽  
Days To Maturity ◽  
Production Area ◽  
End Use

Singh, A. K, Clarke, J. M., Knox, R. E., DePauw, R. M., Wise, I., Thomas, J., McCaig, T. N., Cuthbert, R. D., Clarke, F. R. and Fernandez, M.R. 2015. AAC Marchwell durum wheat. Can. J. Plant Sci. 95: 189–195. AAC Marchwell durum wheat [Triticum turgidum L. subsp. durum (Desf.) Husn.] is adapted to the durum production area of th Canadian prairies. AAC Marchwell is the first durum genotype registered for commercial production in Canada with the Sm1 gene for antibiosis-based resistance to orange wheat blossom midge [Sitodiplosis modellana (Gehin)]. It combines high grain yield, grain protein concentration, yellow pigment, test weight, and low grain cadmium concentration. AAC Marchwell has similar straw strength, plant height, and days to maturity as Strongfield. AAC Marchwell is resistant to leaf rust, stem rust, stripe rust, common bunt, loose smut, and common root rot. AAC Marchwell has end use quality suitable for the Canada Western Amber Durum class.

Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypes

2007 ◽  
Vol 45 (2) ◽  
pp. 140-149 ◽  
Author(s):  
N.M. Edwards ◽  
M.C. Gianibelli ◽  
T.N. McCaig ◽  
J.M. Clarke ◽  
N.P. Ames ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Dough Strength ◽  
Wheat Genotypes

CDC Credence durum wheat

2020 ◽  
Vol 100 (6) ◽  
pp. 720-724
Author(s):  
C.J. Pozniak ◽  
J.M. Clarke ◽  
T.A. Haile
Keyword(s):  
Grain Yield ◽  
Durum Wheat ◽  
Wheat Cultivar ◽  
Yield Potential ◽  
Common Bunt ◽  
Canadian Prairies ◽  
Durum Wheat Cultivar ◽  
Production Area ◽  
End Use ◽  
Grain Cadmium

CDC Credence durum wheat is adapted to the durum production area of the Canadian prairies. This conventional height durum wheat cultivar combines high grain yield potential with high grain and pasta color and low grain cadmium. CDC Credence is resistant to leaf, stem, and stripe rusts and common bunt and demonstrated end-use quality suitable for the Canada Western Amber Durum class.

Association of high and low molecular weight glutenin subunits with dough strength in durum wheats (Triticum turgidum ssp. turgidum L. conv. durum (Desf.)) in southern Australia

1996 ◽  
Vol 36 (4) ◽  
pp. 451 ◽  
Author(s):  
CY Liu ◽  
AJ Rathjen
Keyword(s):  
Molecular Weight ◽  
Grain Yield ◽  
Durum Wheat ◽  
Bread Wheat ◽  
Low Molecular Weight ◽  
Wheat Cultivars ◽  
Glutenin Subunits ◽  
Dough Strength ◽  
Hmw Glutenin Subunits ◽  
Hmw Glutenin

A large set of durum wheat lines (79 including 8 advanced Australian breeding lines) randomly collected from 11 countries and 11 bread wheat cultivars were grown in replicated trials at 2 field locations to compare yield and gluten quality. Gluten strength, as measured by the sodium dodecyl sulfate (SDS)-sedimentation (SDSS) test, varied considerably among the durum lines and was associated with the presence of specific glutenins. Unlike some previous reports, the present study showed that durum wheat cultivars having the high molecular weight (HMW) glutenin subunits coded by Glu-B1 genes such as 13 + 16 and 7 + 8 were highly correlated with improved dough strength, which was consistent with the effect of HMW glutenin subunits on dough quality in bread wheat. Cultivars having the low molecular weight (LMW) glutenin allele LMW-2 (or gliadin band r-45) generally gave stronger gluten than lines with allele LMW-1, as reported by earlier workers. The LMW pattern LMW-IIt gave the strongest glutenin. The combined better alleles at Glu-B1 (coded bands 13 + 16, 7 + 8 v. 6 + 8, 20) and Glu-3 (patterns LMW- II, LMW-IIt v. LMW-I) showed linear cumulative effects for dough strength. All the durum lines studied had lower SDSS values than the bread wheat controls (45.8 v. 76.2 mL), though durum wheats tended to possess higher grain protein concentrations (14.0 v. 11.9%) and gave lower grain yield than bread wheat. The Australian advanced lines had higher yield and better dough strength than durums from other countries except those from CIMMYT. The Australian lines also had 1-1.5% higher protein concentration and equal or better grain yield than the bread wheat, suggesting that these lines had potential for commercial use.

scholarly journals Impact of yield component alleles from durum wheat on end‐use quality of spring wheat

2020 ◽  
Author(s):  
Brittney H. Jones ◽  
Nancy K. Blake ◽  
Hwa‐Young Heo ◽  
Jay R. Kalous ◽  
John M. Martin ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Spring Wheat ◽  
Yield Component ◽  
End Use

Negative effect of chromosome 1A on dough strength shown by modification of 1D addition in durum wheat (Triticum durum)

2007 ◽  
Vol 114 (7) ◽  
pp. 1141-1150 ◽  
Author(s):  
Monika Garg ◽  
Harcharan Singh Dhaliwal ◽  
Parveen Chhuneja ◽  
Deepak Kumar ◽  
Quan-Wen Dou ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Triticum Durum ◽  
Dough Strength ◽  
Negative Effect

scholarly journals A dataset of Agronomic Biofortification and Seeding rate - by - Location effects on Grain Mineral concentration, End-use quality and Agro-phenological traits of Durum wheat Genotypes

Data in Brief ◽  
2021 ◽  
Vol 35 ◽  
pp. 106899
Author(s):  
Anteneh Agezew Melash ◽  
Dejene K. Mengistu ◽  
Amare Assefa Bogale ◽  
Shegaw Getu Mengistu
Keyword(s):  
Durum Wheat ◽  
Seeding Rate ◽  
Mineral Concentration ◽  
Wheat Genotypes ◽  
End Use ◽  
Agronomic Biofortification
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