scholarly journals ANALYSIS OF PROTEIN IN WHEAT GRAIN

2021 ◽  
Vol 9 (9) ◽  
pp. 345-359
Author(s):  
Venkata Naga Kaumudi Prabha Annavarapu ◽  
Murali Krishna Pamarthi
Keyword(s):  
Protein Content ◽  
Bread Wheat ◽  
Wheat Variety ◽  
Nitrogen Fertilizers ◽  
Cereal Crops ◽  
Bakery Products ◽  
Discussion Section ◽  
Baking Process ◽  
The Given ◽  
Bread Wheat Variety

Wheat is one of the most important cereal crops grown with highest demand. Nitrogen content that enables the protein in the grain is necessary for baking and processing quality. The importance of wheat protein and its functionality in bakery products are well discussed in the given topic. This Study was carried out to study the effect of nitrogen fertilizer supply and its implications on bread wheat variety in the baking process. Dumas method is used for estimating the protein content in the bread variety that is grown in two different nitrogen fertilizers supply with 100kg/ha and 350kg/ha respectively. The results clearly depict the highest growth of bread wheat variety which was grown in 350kg/ha of nitrogen supply has high amount of protein content. Wheat is the best source of carbohydrates and the proteins present in are gliadin and glutenin which are responsible to provide viscoelastic properties in the bakery products. Functionality of the bakery products are well discussed in the introduction part. The result includes test values and graphs have been plotted based on the comparison of protein present in bread. In the discussion section the differences and effects of protein in processing of foods are analysed against similar other research works.

scholarly journals Quantifying farmers' preferred agronomic traits and participatory bread wheat variety selection

2019 ◽  
Vol 4 (2) ◽  
pp. 50-56
Author(s):  
Gashaw AREGA ◽  
◽  
Gebru AKALU ◽  
Mekonnen AGEGNEHU ◽  
◽  
...  
Keyword(s):  
Bread Wheat ◽  
Agronomic Traits ◽  
Wheat Variety ◽  
Variety Selection ◽  
Bread Wheat Variety

scholarly journals Factors influencing Adoption of improved bread wheat technologies: a double hurdle approach in Northern Ethiopia

2021 ◽  
Author(s):  
Negussie Siyum ◽  
Almaz Giziew ◽  
Azanaw Abebe
Keyword(s):  
Bread Wheat ◽  
Wheat Variety ◽  
Household Head ◽  
Structured Interview ◽  
Northern Ethiopia ◽  
Wealth Creation ◽  
Wheat Varieties ◽  
Double Hurdle ◽  
On Farm ◽  
Bread Wheat Variety

Abstract This study was conducted in Meket District, Amhara National Regional State, in northern Ethiopia. Cross-sectional data collected from 214 randomly selected farm households via a structured interview protocol was used for the study. Double-hurdle model was to identify factors affecting the probability of adoption and intensity of use of improved bread wheat varieties and associated technologies in the study area. The first hurdle of the model suggests number of oxen owned by household, mobile phone ownership, education level of the household head and access to extension services significantly affected the probability of any improved bread wheat variety adoption. The intensity of improved bread wheat variety adoption was significantly associated with ownership of main plots, participation in on-farm demonstrations, perception towards shattering problems of local bread wheat varieties, and annual income of household. The findings of this study highlight the importance of economic(such as number of oxen) and institutional(such as access to extension) factors related to agricultural extension and communication, the participation of farmers in on-farm demonstrations, wealth creation and acknowledging farmers’ perception regarding improved bread wheat variety attributes. Development interventions should strive to target such economic, institutional, and psychological factors to promote wider adoption of improved bread wheat technologies.

PDKV Sardar (AKAW 4210-6): Bread Wheat Variety for Late Sown Irrigated Ecology in Maharashtra

2018 ◽  
Vol 10 (1) ◽  
Author(s):  
Nilkhant R. Potdukhe ◽  
Swati G. Bharad ◽  
Praveen V. Mahatale ◽  
Nilam M. Kanase ◽  
Jitendra Premchand Kathod
Keyword(s):  
Bread Wheat ◽  
Wheat Variety ◽  
Bread Wheat Variety

scholarly journals The new winter bread wheat variety of universal type ‘Donskaya Step’

2021 ◽  
pp. 76-80
Author(s):  
O. V. Skripka ◽  
A. P. Samofalov ◽  
S. V. Podgorny ◽  
S. N. Gromova ◽  
V. L. Chernova ◽  
...  
Keyword(s):  
Bread Wheat ◽  
Wheat Variety ◽  
Maximum Yield ◽  
The State ◽  
Wheat Bread ◽  
Standard Variety ◽  
North Caucasus ◽  
Winter Bread Wheat ◽  
Bread Wheat Variety ◽  
Variety Testing

Introduction and methodology. Wheat bread belongs to the greatest inventions of the mankind. Therefore, the study aimed at solving the issues of improving its productivity and quality, stabilizing the gross yield of wheat grain have always arisen a great interest of researchers and specialists in agricultural production. The most accessible source of improving yields and gross harvests is a variety.The purpose of the current study was to characterize the winter bread wheat variety ‘Donskaya Step’ according to the main economically valuable traits and properties. The study was carried out by the FSBSI “ARC “Donskoy”” from 2016 to 2020 on the experimental plots of crop rotation belonging to the winter wheat department. The object of the study was the winter bread wheat variety ‘Donskaya Step’. The variety ‘Ermak’ was used as a standard variety. There were used four forecrops: maize for grain, peas, sunflower and green fallow. The trials were conducted in sixfold replications. The accounting area of the plot was 10 m2.Results. The variety was sent to the State Variety Testing in 2016. In 2020 it was introduced into the State List for the North Caucasus and Low Volga regions of the Russian Federation. This variety has a high potential for grain productivity. The maximum yield of 11.83 t/ha was obtained in 2017 when sown in weedfree fallow. The average yield through four years of the competitive variety testing (2016–2020) was 9.77 t/ha, which is on 0.96 t/ha higher than that of the standard variety ‘Ermak’. The variety ‘Donskaya Step’ is a middle-maturing variety that forms ears and ripens as the standard variety ‘Ermak’. The variety forms high and stable yields due to increased frost resistance, drought resistance and resistance to the main wheat leaf diseases.

scholarly journals Development and evaluation of high yielding, multiple disease resistant bread wheat variety - Karan Vandana (DBW187)

2020 ◽  
Vol 12 (1) ◽  
Author(s):  
Hanif Khan ◽  
Ravish Chatrath ◽  
Satish Kumar ◽  
Chandra Nath Mishra ◽  
Vikas Gupta ◽  
...  
Keyword(s):  
Bread Wheat ◽  
Wheat Variety ◽  
Disease Resistant ◽  
Bread Wheat Variety
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