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1. Pre-harvest sprouting resistance of soft winter wheat varieties and associated grain characteristics

Author:
Ji, Taehyun; Penning, Bryan; Baik, Byung-Kee
Source:
Journal of cereal science 2018 v.83 pp. 110-115
ISSN:
0733-5210
Subject:
soft white wheat,   etc   ; alpha-amylase; enzyme activity; falling number; preharvest sprouting resistance; sprouting; vivipary (plants); winter; winter wheat;     Show all 9 Subjects
Abstract:
... The varietal differences in pre-harvest sprouting (PHS) resistance and associated grain characteristics have yet to be understood. We tested the grains of 125–166 soft winter (SW) wheat varieties grown for three years for falling number (FN), α-amylase activity, and degree of sprouting (DS) under field sprouting (FS) and spike wetting conditions, and determined the characteristics of grain produce ...
Handle:
10113/6120047
DOI:
10.1016/j.jcs.2018.08.006

2. Influence of protein characteristics and the proportion of gluten on end-use quality in Korean wheat cultivars

Author:
Cho, Seong-Woo; Kang, Chon-Sik; Ko, Hyeon Seok; Baik, Byung-Kee; Cho, Kwang-Min; Park, Chul Soo
Source:
Journal of integrative agriculture 2018 v.17 no.8 pp. 1706-1719
ISSN:
2095-3119
Subject:
soft white wheat,   etc   ; breads; cohesion; cookies; cultivars; gliadin; gluten; hard red winter wheat; hardness; noodles; principal component analysis; protein content; reversed-phase high performance liquid chromatography; sodium dodecyl sulfate; spring wheat; texture; water uptake;     Show all 17 Subjects
Abstract:
... The effects of protein characteristics and the proportion of gluten on end-use quality in 13 Korean wheat cultivars for three years were verified in this study. Year, cultivar, and the interaction between the year and the cultivar influenced protein characteristics, the proportion of gluten except for γ- and ω-gliadin using RP-HPLC (reversed-phase high-performance liquid chromatography), and end-u ...
DOI:
10.1016/S2095-3119(17)61822-7

3. Genetic analysis of soft white wheat end-use quality traits in a club by common wheat cross

Author:
Jernigan, Kendra L.; Morris, Craig F.; Zemetra, Robert; Chen, Jianli; Garland-Campbell, Kimberly; Carter, Arron H.
Source:
Journal of cereal science 2017 v.76 pp. 148-156
ISSN:
0733-5210
Subject:
soft white wheat,   etc   ; alleles; baking; chromosome mapping; genetic analysis; genetic factors; inbred lines; loci; microsatellite repeats; milling; quantitative trait loci; single nucleotide polymorphism; Idaho; Washington (state);     Show all 14 Subjects
Abstract:
... Improved understanding of the genetic architecture of end-use quality traits and identification of associated quantitative trait loci (QTL) allow breeders to target loci and clarify the complex relationships among these traits. A set of 207 recombinant inbred lines from a ‘Coda’ by ‘Brundage’ soft wheat mapping population was grown in five environments over four years at Aberdeen, ID, Moscow, ID, ...
Handle:
10113/5710483
DOI:
10.1016/j.jcs.2017.06.005
CHORUS:
10.1016/j.jcs.2017.06.005

4. Nitrogen Requirement to Change Protein Concentration of Spring Wheat in Semiarid Pacific Northwest

Author:
Long, Dan S.; McCallum, John D.; Reardon, Catherine L.; Engel, Richard E.
Source:
Agronomy journal 2017 v.109 no.2 pp. 675-683
ISSN:
0002-1962
Subject:
soft white wheat,   etc   ; Triticum aestivum; cultivars; fertilizer rates; grain protein; hard red spring wheat; harvest date; nitrogen; nitrogen fertilizers; protein content; rain; spring wheat; water supply; Montana; Oregon;     Show all 15 Subjects
Abstract:
... On-combine yield monitors and grain protein analyzers enable mapping of grain N removal at time of harvest. Nitrogen removal maps combined with estimates of the fertilizer nitrogen equivalent (FNE) for each 10 g kg–¹ change in grain protein concentration (GPC) are useful for developing site-specific fertilizer prescriptions for fields. This study was conducted to determine the critical protein con ...
Handle:
10113/5934964
DOI:
10.2134/agronj2016.09.0518

5. Preharvest sprouting and α-amylase activity in soft winter wheat

Author:
Brown, Linda K.; Wiersma, Andrew T.; Olson, Eric L.
Source:
Journal of cereal science 2018 v.79 pp. 311-318
ISSN:
0733-5210
Subject:
soft white wheat,   etc   ; alpha-amylase; breeding lines; breeding programs; color; enzyme activity; genes; genotype; genotyping; germplasm; grain quality; harvest date; markets; phenotypic selection; phenotypic variation; photoperiod; risk; screening; soft red winter wheat; sprouting; supply chain; vivipary (plants); winter wheat; Great Lakes region;     Show all 24 Subjects
Abstract:
... The wheat value chain is vulnerable to reduced grain quality caused by preharvest sprouting. The Great Lakes region and the Pacific Northwest are particularly vulnerable to sprouting related quality issues because precipitation events near or at the time of harvest are common and are the leading cause of sprout related losses. Both visual preharvest sprouting (PHS) and alpha-amylase activity (αAmy ...
DOI:
10.1016/j.jcs.2017.11.016

6. Waxy Soft White Wheat: Extrusion Characteristics and Thermal and Rheological Properties

Author:
Kowalski, Ryan J.; Morris, Craig F.; Ganjyal, Girish M.
Source:
Cereal chemistry 2015 v.92 no.2 pp. 145-153
ISSN:
0009-0352
Subject:
soft white wheat,   etc   ; absorption; energy; extrusion; gelatinization; ingredients; rheological properties; solubilization; temperature; thermal properties; water solubility; wheat flour;     Show all 12 Subjects
Abstract:
... Waxy wheat flour was analyzed for its thermal and rheological properties and was extruded to evaluate its potential for extruded products. Normal soft white wheat flour was analyzed with the same methods and same extrusion conditions to directly compare differences between the two types of flour. Through DSC analysis, energy. Rapid visco-analysis indicated that the waxy wheat flour pasted much mor ...
Handle:
10113/60749
DOI:
10.1094/CCHEM-03-14-0039-R

7. Physical, Textural, and Antioxidant Properties of Extruded Waxy Wheat Flour Snack Supplemented with Several Varieties of Bran

Author:
Fleischman, Emily F.; Kowalski, Ryan J.; Morris, Craig F.; Nguyen, Thuy; Li, Chongjun; Ganjyal, Girish; Ross, Carolyn F.
Source:
Journal of food science 2016 v.81 no.11 pp. E2726
ISSN:
0022-1147
Subject:
soft white wheat,   etc   ; Triticum aestivum; Triticum turgidum subsp. durum; absorption; antioxidant activity; byproducts; color; consumer acceptance; extruded foods; extrusion; flavor; functional foods; hard red spring wheat; livestock; pasting properties; reactive oxygen species; snack foods; wheat bran; wheat flour;     Show all 19 Subjects
Abstract:
... Wheat represents a ubiquitous commodity and although industries valorize 10% of wheat bran, most of this antioxidant-rich byproduct gets fed to livestock. The objective of this study was to incorporate wheat bran into an extruded snack. Bran samples from hard red spring, soft white club cv. Bruehl, and purple wheat lines were added to cv. Waxy-Pen wheat flour (Triticum aestivum L.) at replacement ...
Handle:
10113/5695336
DOI:
10.1111/1750-3841.13511

8. Population growth of the khapra beetle, Trogoderma granarium Everts (Coleoptera: Dermestidae) on different commodities

Author:
Athanassiou, Christos G.; Kavallieratos, Nickolas G.; Boukouvala, Maria C.
Source:
Journal of stored products research 2016 v.69 pp. 72-77
ISSN:
0022-474X
Subject:
soft white wheat,   etc   ; Trogoderma granarium; adults; barley; barley flour; bioassays; corn; corn flour; hard white wheat; international trade; larvae; oats; pasta; population growth; rough rice; rye; rye flour; seeds; semolina; triticale; wheat flour;     Show all 21 Subjects
Abstract:
... We evaluated the population growth of the khapra beetle, Trogoderma granarium Everts (Coleoptera: Dermestidae) on different grains, cracked wheat containment categories and amylaceous materials by conducting three series of laboratory bioassays. In the first series, peeled barley, whole (raw) barley, peeled oats, whole (raw) oats, peeled rice, rough rice, rye, triticale and hard wheat were tested. ...
DOI:
10.1016/j.jspr.2016.05.001

9. Identifying genetic markers of wheat (Triticum aestivum) associated with flavor preference using a laboratory mouse model

Author:
Kiszonas, Alecia M.; Morris, Craig F.
Source:
Journal of cereal science 2016 v.71 pp. 153-159
ISSN:
0733-5210
Subject:
soft white wheat,   etc   ; Triticum aestivum; animal models; consumer acceptance; covariance; cultivars; flavor; genes; genetic markers; haplotypes; hard white wheat; human health; inbred lines; laboratory animals; mice; nutrients; palatability; phenotype; seeds; t-test; texture;     Show all 21 Subjects
Abstract:
... Whole wheat products provide critical nutrients for human health, but flavor of whole wheat products may hinder consumer acceptance. However, flavor differences among wheat varieties are not well understood. Using a mouse model system, flavor of whole wheat grain was examined using a two-choice feeding system. A bi-parental recombinant inbred line (RIL) population derived from Clark's Cream x NY64 ...
Handle:
10113/5493343
DOI:
10.1016/j.jcs.2016.08.012

10. Combining Ability for Tolerance to Pre-Harvest Sprouting in Common Wheat (Triticum aestivum L.)

Author:
Fakthongphan, Juthamas; Graybosch, R.A.; Baenziger, P.S.
Source:
Crop science 2016 v.56 no.3 pp. 1025-1035
ISSN:
0011-183X
Subject:
soft white wheat,   etc   ; Triticum aestivum; breeding programs; color; crossing; cultivars; falling number; financial economics; general combining ability; genes; genotype; hard red winter wheat; hard white wheat; parents; seed coat; specific combining ability; sprouting; vivipary (plants);     Show all 18 Subjects
Abstract:
... Pre-harvest sprouting (PHS) affects wheat (Triticum aestivum L.) yield and end-use product quality leading to massive economic losses. Red wheat cultivars are typically more resistant to PHS than white wheat. The objective of this study was to identify red wheat genotypes capable of donating genes for PHS tolerance to white wheat, independent of red seed coat color. A factorial (M×N) mating was co ...
Handle:
10113/5695339
DOI:
10.2135/cropsci2015.08.0490

11. Evaluation of α-amylase activity and falling number around maturity for soft white and soft red wheat varieties in Michigan

Author:
Yu, N.; Laurenz, R.; Siler, L.; Ng, P. K. W.; Souza, E.; Lewis, J. M.
Source:
Cereal research communications 2015 v.43 no.4 pp. 672-681
ISSN:
1788-9170
Subject:
soft white wheat,   etc   ; Triticum aestivum; alpha-amylase; cultivars; enzyme activity; falling number; freeze drying; genotype; genotype-phenotype correlation; grain sprouting; harvest index; harvesting; seeds; winter wheat; Michigan;     Show all 15 Subjects
Abstract:
... White wheat is, categorically, more susceptible to pre-harvest sprouting (PHS) than red wheat. Physiological maturity (PM), defined as when the seeds reach their maximum dry weight, is a critical time before harvesting. The objective of this study was to determine a reference level of α-amylase activity and the corresponding Falling Number (FN) value near the time of PM of selected red and white c ...
DOI:
10.1556/0806.43.2015.026

12. Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

Author:
Liu, Chong; Liu, Lin; Li, Limin; Hao, Chunming; Zheng, Xueling; Bian, Ke; Zhang, Jie; Wang, Xiaoxi
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.62 no.1 pp. 310-318
ISSN:
0023-6438
Subject:
soft white wheat,   etc   ; bran; breadmaking; breadmaking quality; color; grinding; heat treatment; milling; particle size; physicochemical properties; raw materials; texture; viscosity; whole wheat bread; whole wheat flour; Canada;     Show all 16 Subjects
Abstract:
... In recent years there has been growing interest in whole grain products. However, few studies have analyzed the influence of whole wheat flour on the quality of Chinese steamed bread. This study determined the influence of different milling processes on the physicochemical properties and steamed bread quality of whole wheat flour. A medium hard red wheat, soft white wheat and Canada hard wheat was ...
DOI:
10.1016/j.lwt.2014.08.030

13. The distal portion of the short arm of wheat (Triticum aestivum L.) chromosome 5D controls endosperm vitreosity and grain hardness

Author:
Morris, Craig F.; Beecher, Brian S.
Source:
Theoretical and applied genetics 2012 v.125 no.2 pp. 247
ISSN:
0040-5752
Subject:
soft white wheat,   etc   ; Triticum aestivum; backcrossing; chromosomes; endosperm; genes; hardness; plants; protein content; seeds;     Show all 10 Subjects
Abstract:
... Kernel vitreosity is an important trait of wheat grain, but its developmental control is not completely known. We developed back-cross seven (BC7) near-isogenic lines in the soft white spring wheat cultivar Alpowa that lack the distal portion of chromosome 5D short arm. From the final back-cross, 46 BC7F2 plants were isolated. These plants exhibited a complete and perfect association between kerne ...
Handle:
10113/54524
DOI:
10.1007/s00122-012-1830-x
PubMed:
22366813

14. Increased ABA sensitivity results in higher seed dormancy in soft white spring wheat cultivar ‘Zak’

Author:
Schramm, Elizabeth C.; Nelson, Sven K.; Kidwell, Kimberlee K.; Steber, Camille M.
Source:
Theoretical and applied genetics 2013 v.126 no.3 pp. 791-803
ISSN:
0040-5752
Subject:
soft white wheat,   etc   ; abscisic acid; after-ripening; breeding; cultivars; genes; germination; mutants; mutation; phenotype; seed dormancy; seeds; spring wheat; sprouting;     Show all 14 Subjects
Abstract:
... As a strategy to increase the seed dormancy of soft white wheat, mutants with increased sensitivity to the plant hormone abscisic acid (ABA) were identified in mutagenized grain of soft white spring wheat “Zak”. Lack of seed dormancy is correlated with increased susceptibility to preharvest sprouting in wheat, especially those cultivars with white kernels. ABA induces seed dormancy during embryo m ...
DOI:
10.1007/s00122-012-2018-0
PubMed:
23212773
PubMed Central:
PMC4241963

15. Wheat Color (Class), Not Refining, Influences Colon Cancer Risk in Rats

Author:
Buescher, Mary I.; Gallaher, Daniel D.
Source:
Nutrition and cancer 2014 v.66 no.5 pp. 849-856
ISSN:
1532-7914
Subject:
soft white wheat,   etc   ; bile acids; carcinogens; color; colorectal neoplasms; epidemiological studies; grain consumption; oxygen radical absorbance capacity; rats; refining; risk; whole wheat flour;     Show all 12 Subjects
Abstract:
... Epidemiological studies suggest whole grain consumption is associated with decreased colon cancer risk. However, wheat classes differ in their usage, making the influence of wheat class (red vs. white) and state of refinement (whole vs. refined) difficult to separate, leading to potential confounding. Consequently, we examined the effect of wheat class and refining on colonic precancerous lesions ...
DOI:
10.1080/01635581.2014.904909

16. Characterization of a Unique “Super Soft” Kernel Trait in Wheat

Author:
Morris, Craig F.; Anderson, James A.; King, G. E.; Bettge, Arthur D.; Garland-Campbell, Kimberly; Allan, R. E.; Fuerst, E. Patrick; Beecher, Brian S.
Source:
Cereal chemistry 2011 v.88 no.6 pp. 576
ISSN:
0009-0352
Subject:
soft white wheat,   etc   ; Triticum aestivum; cookies; flour; hardness; phenotype; seeds; sodium carbonate; texture; winter wheat;     Show all 10 Subjects
Abstract:
... Kernel texture in wheat (Triticum sp.) is central to end-use quality and utilization. Here we report the discovery of a novel soft kernel trait in soft white winter wheat (T. aestivum L.). Two heritable kernel phenotypes were selected among F₃-derived sibs, hereafter designated “normal soft” (wild-type) and “super soft.” Normal soft lines exhibited single kernel characterization system (SKCS) hard ...
Handle:
10113/53946
DOI:
10.1094/CCHEM-07-11-0094

17. Improvement of Sponge Cake Baking Test Procedure for Simple and Reliable Estimation of Soft White Wheat Quality

Author:
Choi, Hyun-Wook; Harris, Tracy; Baik, Byung-Kee
Source:
Cereal chemistry 2012 v.89 no.2 pp. 73-78
ISSN:
0009-0352
Subject:
soft white wheat,   etc   ; baking; batters; breeding lines; eggs; foams; heat; markets; mixing; sponge cakes; wheat flour; whipping;     Show all 12 Subjects
Abstract:
... The sponge cake baking test is accepted and routinely used as a standard quality evaluation tool of soft white wheat for Asian markets, but its lengthy and laborious procedure makes it unsuitable for the routine evaluation of a large number of wheat breeding lines. We simplified the sponge cake baking procedure in the egg-whipping step and improved its consistency by replacement of the hand mixing ...
DOI:
10.1094/CCHEM-10-11-0125

18. Some observations on the granivorous feeding behavior preferences of the house mouse (Mus musculus L.)

Author:
Morris, Craig F.; McLean, Derek; Engleson, Jodi A.; Patrick Fuerst, E.; Burgos, Francisco; Coburn, Erin
Source:
Mammalia 2012 v.76 no.2 pp. 209
ISSN:
1864-1547
Subject:
soft white wheat,   etc   ; Mus musculus; bran; breads; color; feeding preferences; grain crops; hardness; hulls; learning; mice; pellets; seeds; texture;     Show all 14 Subjects
Abstract:
... The house mouse (Mus musculus) is a highly successful mammal worldwide, in part due to its adaptive consumption of a wide range of seeds, especially those of the agricultural cereal crops. The present study examined the granivorous feeding behavior of mice in relation to wheat kernel texture (hardness), bran color, and the presence/absence of hulls. Three wheat taxa were examined: common bread whe ...
Handle:
10113/54152
DOI:
10.1515/mammalia-2011-0121

19. Effects of Phosphate Salts on the pH Values and Rapid Visco Analyser (RVA) Pasting Parameters of Wheat Flour Suspensions

Author:
Zhou, Yibin; Hou, Gary G.
Source:
Cereal chemistry 2012 v.89 no.1 pp. 38-43
ISSN:
0009-0352
Subject:
soft white wheat,   etc   ; gelatinization; heat; pH; pasting properties; salt concentration; sodium phosphate; starch; viscosity; wheat flour; winter;     Show all 11 Subjects
Abstract:
... Changes in pH and pasting properties of instant-noodle formula dry-mix suspensions containing each of 12 phosphate salts were investigated. The pH values of solutions alone and then solution and flour suspensions decreased as the level of phosphate salts increased, except that of trisodium phosphate, which increased the pH value. The changes in the Rapid Visco Analyser (RVA) pasting parameters of ...
DOI:
10.1094/CCHEM-07-11-0090

20. Oxidative Gelation of Solvent-Accessible Arabinoxylans is the Predominant Consequence of Extensive Chlorination of Soft Wheat Flour

Author:
Kweon, Meera; Slade, Louise; Levine, Harry
Source:
Cereal chemistry 2009 v.86 no.4 pp. 421
ISSN:
0009-0352
Subject:
soft white wheat,   etc   ; wheat flour; chlorination; arabinoxylan; oxidation; gelation; food composition; chemical reactions;     Show all 8 Subjects
Abstract:
... This study explores the effects of flour milling yield, extent of chlorination, and particle size on cake-flour functionality and potential batter viscosity using solvent retention capacity (SRC) testing and Bostwick flow. Straight-grade flour (SG, 74% milling yield) and low-extraction flour (Low X, 55% milling yield) samples were prepared from Croplan 594W (soft red winter wheat grown in Ohio in ...
Handle:
10113/34871
DOI:
10.1094/CCHEM-86-4-0421