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1. A Five-Minute Field Test for On-Farm Detection of Pre-Harvest Sprouting in Wheat

Author:
John H. Skerritt; Russell H. Heywood
Source:
Crop science 2000 v.40 no.3 pp. 742-756
ISSN:
0011-183X
Subject:
Triticum aestivum; alpha-amylase; antibodies; elevators; falling number; farmers; field experimentation; financial economics; harvesting; isozymes; rain; rapid methods; sprouting; vivipary (plants); wheat
Abstract:
... Field trials have shown that the extent of preharvest sprouting after rainfall can vary markedly between and within fields. Testing of grain from different fields or parts of fields before harvest would permit separate harvesting and binning of damaged grain from sound grain, and financial losses resulting from downgrading of the crop could be reduced. An immunochromatography method, based on dete ...
DOI:
10.2135/cropsci2000.403742x

2. A Laboratory Protocol for Determining Glucose and Maximum Ethanol Production from Wheat Grain: Application to a Complete Genetic Set of Near-Isogenic Waxy Lines

Author:
Gadonna-Widehem Pascale; Debiton Clément; Marier David; Rhazi Larbi; Branlard Gérard
Source:
Journal of agricultural and food chemistry 2012 v.60 no.4 pp. 985-990
ISSN:
1520-5118
Subject:
alleles; analytical methods; ethanol; ethanol production; falling number; glucose; grain protein; isogenic lines; loci; protein content; wheat; whole grain flour
Abstract:
... A laboratory protocol was developed to assess glucose and ethanol yields from wheat. The impact of the analyzed wholemeal flour quantity and the saccharification on the amount of released glucose was estimated. The whole process including the analytical methods (glucose and ethanol) was repeatable and reproducible. This protocol was used to assess the glucose and ethanol yields of six varieties an ...
DOI:
10.1021/jf204383u
PubMed:
22191399

3. A closer look at the bread making process and the quality of bread as a function of the degree of preharvest sprouting of wheat (Triticum aestivum)

Author:
Heleen Olaerts; Laurence Vandekerckhove; Christophe M. Courtin
Source:
Journal of cereal science 2018 v.80 pp. 188-197
ISSN:
0733-5210
Subject:
Triticum aestivum; alpha-amylase; bakery industry; baking; breadmaking; breadmaking quality; breads; color; cooling; dough; endo-1,4-beta-xylanase; enzyme activity; falling number; gels; loaves; mixing; peptidases; sprouting; starch; stickiness; texture; vivipary (plants); wheat; wheat flour
Abstract:
... In this study, the impact of the extent of field sprouting of wheat on bread making and bread quality was investigated. Wheat with a flour Falling number (FNflour) down to 200 s was still manageable during bread making on laboratory scale. In contrast, the use of severely sprouted wheat (FNflour below 200 s) resulted in sticky dough and bread with impaired crumb texture, high crumb stickiness, and ...
DOI:
10.1016/j.jcs.2018.03.004

4. A comparative study of strobilurin and triazole treatments in relation to the incidence of Fusarium head blight in winter wheat, grain quality and safety

Author:
Bronislava Butkutė; Audronė Mankevičienė; Irena Gaurilčikienė
Source:
Cereal research communications 2008 v.36 no.0 pp. 671-675
ISSN:
0133-3720
Subject:
Fusarium; Fusarium head blight; deoxynivalenol; falling number; field experimentation; fungi; gluten; grain protein; grain quality; growing season; morpholine; pesticide application; propiconazole; triazoles; weather; winter wheat; zearalenone
Abstract:
... Field experiments were conducted over 3 years to assess the effects of fungicides (F) containing strobilurins (alone and in mixture with morpholine, triazoles) and triazoles (epoxiconazole or propiconazole) on winter wheat ‘Zentos’ grain quality, incidence of Fusarium head blight (FHB) in the field, grain contamination with fungi and mycotoxins. The effect of strobilurins and triazoles on the para ...
DOI:
10.1556/CRC.36.2008.Suppl.B.58

5. A comparison of the functional characteristics of wheat stored as grain with wheat stored in spike form

Author:
Murat Karaoğlu, Mehmet; Aydeniz, Melek; Kotancilar, Halis Gürbüz; Gerçelaslan, Kamil Emre
Source:
International journal of food science & technology 2010 v.45 no.1 pp. 38-47
ISSN:
0950-5423
Subject:
color; enzyme activity; falling number; functional properties; grain quality; phytic acid; storage time; stored grain; temperature; titratable acidity; water content; wheat; wheat gluten
Abstract:
... In this study, wheat grain and wheat spike with 12%, 14% and 16% moisture content were stored at 10, 20 and 30 °C for 0, 3, 6 and 9 months. After storage, wheat samples were investigated for hectolitre weight, gluten content, Zeleny sedimentation volume, enzyme activity, acidity, phytic acid and L colour value. Storage of wheat at different storage forms (spike and grain) and storage conditions sh ...
DOI:
10.1111/j.1365-2621.2009.02101.x

6. A diallel analysis of various traits in winter triticale

Author:
Herrmann, M.
Source:
Plant breeding 2007 v.126 no.1 pp. 19-23
ISSN:
0179-9541
Subject:
breeding; breeding lines; cultivars; diallel analysis; falling number; general combining ability; grain quality; harvest date; heading; heritability; heterosis; hybrids; parents; planting; seeds; specific combining ability; sprouting; triticale; winter
Abstract:
... In triticale, preharvest sprouting tolerance is important for yield stability and quality of the grain. Therefore, an experiment was conducted to estimate quantitative genetic parameters of preharvest sprouting tolerance in triticale using a diallel of eight modern triticale cultivars and breeding lines. The 28 F₁-hybrids and the parents were planted in the breeding nurseries in 2001 and 2002 at f ...
DOI:
10.1111/j.1439-0523.2007.01323.x

7. A rapid, automated method for measuring α-amylase in pre-harvest sprouted (sprout damaged) wheat

Author:
Vincent A. McKie; Barry V. McCleary
Source:
Journal of cereal science 2015 v.64 pp. 70-75
ISSN:
0733-5210
Subject:
absorbance; alpha-amylase; alpha-glucosidase; baking; breeding; falling number; harvest date; humidity; p-nitrophenol; rain; rheological properties; sprouting; starch granules; wheat
Abstract:
... The quality of wheat for baking is critically dependent on the level of α-amylase (1,4-α-D-glucan glucanohydrolase, EC 3.2.1.1), which can be present as “late maturity α-amylase” (LMA), or due to pre-harvest sprouting due to high rainfall and humidity at the time of harvesting. The most commonly used method to measure α-amylase in wheat grain is the Hagberg Falling Number method, but values are al ...
DOI:
10.1016/j.jcs.2015.04.009

8. AAC Penhold Canada Prairie Spring Red wheat

Author:
R.D. Cuthbert; R.M. DePauw; R.E. Knox; A.K. Singh; T.N. McCaig; B. McCallum; T. Fetch; B.L. Beres
Source:
Canadian journal of plant science 2017 v.98 no.1 pp. 207-214
ISSN:
1918-1833
Subject:
Fusarium head blight; Triticum aestivum; amylographs; cultivars; disease resistance; falling number; flour; grain yield; hard red spring wheat; leaf rust; markets; races; seed size; smut diseases; stem rust; viscosity; water uptake; Canada
Abstract:
... AAC Penhold, an awned hard red spring wheat (Triticum aestivum L.) cultivar, yielded significantly more grain than check cultivar 5700PR while maturing 2 d earlier and was 7.5 cm shorter in stature. The seed size was significantly larger than 5700PR and 5701PR, with a test weight significantly heavier than both checks. AAC Penhold expressed resistance to prevalent races of leaf rust and common bun ...
DOI:
10.1139/cjps-2017-0186

9. AB-QTL analysis in winter wheat: I. Synthetic hexaploid wheat (T. turgidum ssp. dicoccoides x T. tauschii) as a source of favourable alleles for milling and baking quality traits

Author:
Kunert, Antje; Naz, Ali Ahmad; Dedeck, Oliver; Pillen, Klaus; Léon, Jens
Source:
Theoretical and applied genetics 2007 v.115 no.5 pp. 683-695
ISSN:
0040-5752
Subject:
DNA; alleles; analysis of variance; backcrossing; baking; baking quality; chromosomes; cultivars; durum wheat; falling number; flour; genotype; grain protein; hardness; hexaploidy; marker-assisted selection; microsatellite repeats; milling; protein content; quantitative trait loci; winter wheat
Abstract:
... The advanced backcross QTL (AB-QTL) strategy was utilised to locate quantitative trait loci (QTLs) for baking quality traits in two BC₂F₃ populations of winter wheat. The backcrosses are derived from two German winter wheat cultivars, Batis and Zentos, and two synthetic, hexaploid wheat accessions, Syn022 and Syn086. The synthetics originate from hybridisations of wild emmer (T. turgidum spp. dico ...
DOI:
10.1007/s00122-007-0600-7
PubMed:
17634917

10. Adaptive Potential of Winter Wheat’s Source Material in the Middle Volga

Author:
A. F. Sukhorukov; A. A. Sukhorukov
Source:
Russian agricultural sciences 2019 v.45 no.3 pp. 227-231
ISSN:
1068-3674
Subject:
breeding; breeding lines; drought tolerance; falling number; gluten; grain quality; winter wheat
Abstract:
... The results from the assessed adaptability of 14 soft winter wheat varieties of domestic breeding and 29 breeding lines from the Lukyanenko Scientific Center of Agriculture are provided. The stress-resistant varieties with the maximum range of adaptive abilities—Spartak, Marafon, Esaul, Zhemchyuzhina Povolzhya, and L. 351-04 ya0-19-7 line—are marked. The following varieties were characterized by t ...
DOI:
10.3103/S1068367419030169

11. Additive-dominance genetic model analyses for late-maturity alpha-amylase activity in a bread wheat factorial crossing population

Author:
Golam Rasul; Karl D. Glover; Padmanaban G. Krishnan; Jixiang Wu; William A. Berzonsky; Amir M. H. Ibrahim
Source:
Genetica 2015 v.143 no.6 pp. 671-680
ISSN:
0016-6707
Subject:
Triticum aestivum; additive gene effects; alpha-amylase; computer software; crossing; cultivars; falling number; general combining ability; grain quality; heritability; heterosis; hybrids; linear models; males; parents; phenotypic variation; specific combining ability; spring wheat; variance
Abstract:
... Elevated level of late maturity α-amylase activity (LMAA) can result in low falling number scores, reduced grain quality, and downgrade of wheat (Triticum aestivum L.) class. A mating population was developed by crossing parents with different levels of LMAA. The F₂ and F₃ hybrids and their parents were evaluated for LMAA, and data were analyzed using the R software package ‘qgtools’ integrated wi ...
DOI:
10.1007/s10709-015-9864-z

12. Agronomic and quality characteristics of triticale (X Triticosecale Wittmack) with HMW glutenin subunits 5+10

Author:
Martinek, P.; Vinterova, M.; Buresova, I.; Vyhnanek, T.
Source:
Journal of cereal science 2008 v.47 no.1 pp. 68-78
ISSN:
0733-5210
Subject:
triticale; Triticum aestivum; translocation lines; glutenins; alleles; grain yield; wheat; breadmaking quality; wheat flour; bread dough; falling number
Abstract:
... Sets of triticale (X Triticosecale Wittmack) lines derived from the cv. Presto with HMW glutenin allele Glu-D1d (subunits 5+10) translocated from bread wheat (Triticum aestivum L.) chromosome 1D to chromosome 1R were evaluated for agronomic and grain quality characteristics in 2002-2005. Two different translocation types were used: (a) single translocation 1R.1D(5+10)-2 where the long arm of 1R ca ...
DOI:
10.1016/j.jcs.2007.02.003

13. Amino acid digestibility of different rye genotypes in caecectomised laying hens

Author:
Tobias Zuber; Thomas Miedaner; Pia Rosenfelder; Markus Rodehutscord
Source:
Archives of animal nutrition 2016 v.70 no.6 pp. 470-487
ISSN:
1477-2817
Subject:
amino acids; cages; chemical composition; cooperative research; corn starch; diet; digestibility; energy; environmental factors; equations; excreta; experimental design; falling number; feed formulation; genotype; inositol phosphates; laying hens; metabolism; minerals; nitrogen; nutrients; polysaccharides; regression analysis; rye; solubility; viscoelasticity
Abstract:
... This study investigated the variability of amino acid (AA) digestibility of rye grains in laying hens. Relationships between AA digestibility and physical properties (thousand seed weight, test weight, falling number, and extract viscoelasticity), chemical composition (proximate nutrients, non-starch polysaccharides, AA, minerals, and inositol phosphates), gross energy concentration, and in vitro ...
DOI:
10.1080/1745039X.2016.1226035

14. An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology

Author:
B. Cetiner; O. Acar; K. Kahraman; T. Sanal; H. Koksel
Source:
Journal of cereal science 2017 v.74 pp. 103-111
ISSN:
0733-5210
Subject:
absorption; baking quality; breads; cultivars; experimental design; falling number; firmness; flour; gluten; mathematical models; response surface methodology; starch; temperature; wheat
Abstract:
... Effect of heat-moisture treatment on quality properties of two bread wheats (cvs. Tosunbey and Bayraktar) were investigated by using response surface methodology (RSM). Temperature and moisture conditions in the experimental design were in the range of 55–95 °C and 13–19%. Heat-moisture treated grains were milled into flour and quality properties were determined. The optimum moisture-temperature c ...
DOI:
10.1016/j.jcs.2017.01.002

15. Application of low-intensity ultrasound as a rapid, cost-effective tool to wheat screening: Discrimination of Canadian varieties at 10 MHz

Author:
Ali Salimi Khorshidi; Nancy Ames; Richard Cuthbert; Elaine Sopiwnyk; Sijo Joseph Thandapilly
Source:
Journal of cereal science 2019 v.88 pp. 9-15
ISSN:
0733-5210
Subject:
air; ash content; baking; breadmaking quality; bubbles; cost effectiveness; dough; falling number; flour; hard red spring wheat; principal component analysis; protein content; rheology; screening; starch; ultrasonics; wheat protein
Abstract:
... Our previous study on the use of low-intensity ultrasound for wheat variety discrimination showed the potential of ultrasound waves at 10 MHz for wheat screening and dough rheology evaluation. To further examine the reliability of the technique for wheat variety differentiation at 10 MHz, 23 hard red spring (HRS) wheat varieties with comparable bread making quality were studied. Wheat quality char ...
DOI:
10.1016/j.jcs.2019.05.001

16. Assessing the variation and genetic architecture of asparagine content in wheat: What can plant breeding contribute to a reduction in the acrylamide precursor?

Author:
Matthias Rapp; Klaus Schwadorf; Willmar L. Leiser; Tobias Würschum; C. Friedrich H. Longin
Source:
Theoretical and applied genetics 2018 v.131 no.11 pp. 2427-2437
ISSN:
0040-5752
Subject:
Maillard reaction; acrylamides; asparagine; breads; carcinogens; chromosome mapping; falling number; genetic variation; genotype-environment interaction; heritability; marker-assisted selection; plant breeding; prediction; protein content; quantitative trait loci; sulfur; variance; wheat; Central European region
Abstract:
... KEY MESSAGE : A large genetic variation, moderately high heritability, and promising prediction ability for genomic selection show that wheat breeding can substantially reduce the acrylamide forming potential in bread wheat by a reduction in its precursor asparagine. Acrylamide is a potentially carcinogenic substance that is formed in baked products of wheat via the Maillard reaction from carbonyl ...
DOI:
10.1007/s00122-018-3163-x

17. Association between line per se and testcross performance for eight agronomic and quality traits in winter rye

Author:
Thomas Miedaner; Diana D. Schwegler; Peer Wilde; Jochen C. Reif
Source:
Theoretical and applied genetics 2014 v.127 no.1 pp. 33-41
ISSN:
0040-5752
Subject:
falling number; heritability; rye; starch; surveys; testcrosses
Abstract:
... We investigated associations between line per se and testcross performance in rye and suggested that selection for per se performance is valuable for several traits in multi-stage selection programs. Genotypic correlation between line per se and testcross performance is an important quantitative-genetic parameter for optimizing hybrid breeding programs. The main goal of this survey was to study th ...
DOI:
10.1007/s00122-013-2198-2
PubMed:
24072205

18. Atmospheric pollution histories of three Cumbrian surface waters

Author:
EDWARD TIPPING; JACKY S. CHAPLOW
Source:
Freshwater biology 2012 v.57 no.2 pp. 244-259
ISSN:
0046-5070
Subject:
atmospheric deposition; Ephemeroptera; heavy metals; watersheds; dissolved organic carbon; anthropogenic activities; sulfur; lakes; sulfates; weathering; cadmium; Plecoptera; surface water; sorption; chlorine; soil organic matter; bicarbonates; models; highlands; pollutants; soil; hydrochemistry; acidification; falling number; zinc; nitrogen; heathlands; chlorides; pH; nickel; Trichoptera; nitrates
Abstract:
... 1. The CHemistry of the Uplands Model (CHUM), driven by measured and estimated atmospheric deposition, was used to simulate the chemical compositions of three upland Lake District surface waters: Devoke Water (DW), Levers Water (LW) and Mosedale Beck (MB) over several hundred years. 2. ‘Natural acidification’ combined with human activities, notably forest clearance, was assumed to have brought abo ...
DOI:
10.1111/j.1365-2427.2011.02617.x

19. Baking quality prediction of spelt wheat based on rheological and mixolab parameters

Author:
M. Lacko-Bartošová; P. Konvalina; L. Lacko-Bartošová
Source:
Acta alimentaria 2019 v.48 no.2 pp. 213-220
ISSN:
1588-2535
Subject:
Triticum aestivum subsp. spelta; amylases; baking; baking quality; breads; climatic factors; cultivars; dough; enzyme activity; falling number; flour; gelatinization; genotype; gluten; prediction; retrogradation; rheological properties; starch
Abstract:
... The aim of this work was to test the potential of Mixolab II in the baking quality prediction of five Triticum spelta L. cultivars grown during growing periods with different climate conditions. Spelt cultivars varied in flour and dough properties examined by indirect baking qualm- indicators (wet gluten content. Falling number. Zelenv sedimentation, farinograph rheological properties, Mixolab par ...
DOI:
10.1556/066.2019.0002

20. Bioactive compounds in spelt bread

Author:
Zieliński, Henryk; Ceglińska, Alicja; Michalska, Anna
Source:
European food research & technology 2008 v.226 no.3 pp. 537-544
ISSN:
1438-2377
Subject:
Triticum aestivum subsp. spelta; amylographs; baking quality; bioactive properties; breads; falling number; glutathione; gluten; hardness; inositol phosphates; milling; phenolic compounds; rolls; starch; tocopherols; tocotrienols; wheat; wheat flour
Abstract:
... In this study the milling and baking characteristics of ten strains of spelt wheat (Triticum aestivum ssp. spelta) originated from Polish breeding were shown. Evaluation of the grain included test weight, vitreousness and hardness. White spelt flour with extraction rate of 65-70% was characterized through the analyses of ash, protein, wet gluten and starch contents as well as Farinograph test, Amy ...
DOI:
10.1007/s00217-007-0568-1