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1. Red–Green–Blue (RGB) colour system approach to study the segregation and percolation in a mixture of white wheat flour and bleached wheat bran

Author:
Aït‐Aissa, Amara; Zaddem, Meriem; Aïder, Mohammed
Source:
International journal of food science & technology 2018 v.53 no.1 pp. 254-261
ISSN:
0950-5423
Subject:
wheat bran; wheat flour,   etc   ; color; image analysis; ingredients; mixing;     Show all 6 Subjects
Abstract:
... In this work, we applied a nonintrusive measurement method based on the Red–Green–Blue (RGB) image analysis system to study the segregation and percolation in a mixture of white wheat flour and bleached wheat bran. This method intended to quantify the presence of one or several colours in the surface of mixed ingredients. The mixing of flour particles with bleached and unbleached wheat bran was st ...
DOI:
10.1111/ijfs.13581

2. Correction to: Genetic analysis of multi-environmental spring wheat trials identifies genomic regions for locus-specific trade-offs for grain weight and grain number

Author:
Sukumaran, Sivakumar; Lopes, Marta; Dreisigacker, Susanne; Reynolds, Matthew
Source:
Theoretical and applied genetics 2018 v.131 no.4 pp. 999-999
ISSN:
0040-5752
Subject:
spring wheat,   etc   ; genetic analysis; genomics;     Show all 3 Subjects
Abstract:
... Unfortunately, the Fig. 1 of this original article was incorrectly published. The corrected Fig. 1 is given below. ...
DOI:
10.1007/s00122-018-3066-x

3. Impact of wheat bran addition on the temperature‐induced state transitions in dough during bread‐baking process

Author:
S., Padma Ishwarya; Desai, Kiran M.; Naladala, Srinivasulu; Anandharamakrishnan, C.
Source:
International journal of food science & technology 2018 v.53 no.2 pp. 404-411
ISSN:
0950-5423
Subject:
wheat; wheat bran; wheat flour,   etc   ; baking; bread dough; deformation; gelatinization; glass transition temperature; hardness; modulus of elasticity;     Show all 10 Subjects
Abstract:
... Wheat bran‐mediated effects on temperature‐induced state transitions of proofed bread dough were studied as function of its level of replacement (5%–15%) to wheat flour. Proofed dough was subjected to rheological tests at small deformations. During heating of proofed dough from 30 °C to 95 °C, the value of elastic modulus (G′) attained its maximum at a temperature (TGmax′) that represented peak ge ...
DOI:
10.1111/ijfs.13598

4. Retraction Note to: Cadmium permeates through calcium channels and activates transcriptomic complexity in wheat roots in response to cadmium stress

Author:
Yue, Jieyu; Zhang, Xin; Liu, Ning
Source:
Genes & genomics 2018 v.40 no.6 pp. 685-685
ISSN:
1976-9571
Subject:
wheat,   etc   ; cadmium; calcium channels; permeates; roots; transcriptomics;     Show all 6 Subjects
Abstract:
... The authors are retracting this article [1] because Figs. 1A, 1E and 1F have been taken without permission from the Master’s thesis of Qiaoling Wang. ...
DOI:
10.1007/s13258-018-0694-0

5. Changes in rheological properties of wheat due to storage

Author:
Kamboj, Uma; Guha, Paramita; Mishra, Sunita
Source:
Journal of the science of food and agriculture 2018 v.98 no.4 pp. 1374-1380
ISSN:
0022-5142
Subject:
wheat,   etc   ; ambient temperature; dough; models; viscoelasticity;     Show all 5 Subjects
Abstract:
... BACKGROUND: The present study aimed to investigate changes in the fundamental rheological properties of dough prepared from wheat grains stored for 6 months at 20 °C, at ambient temperature (temperature varied with time) and at 4 °C. Stress/shear rate ramp, oscillation and creep‐recovery tests were performed to assess the changes in rheological properties as a result of storage. RESULTS: Samples w ...
DOI:
10.1002/jsfa.8603

6. Correction to: Comparison of a one- and two-stage mixed model analysis of Australia’s National Variety Trial Southern Region wheat data

Author:
Gogel, Beverley; Smith, Alison; Cullis, Brian
Source:
Euphytica 2018 v.214 no.3 pp. 51-51
ISSN:
0014-2336
Subject:
wheat,   etc   ; plant breeding; statistical models; Australia;     Show all 4 Subjects
Abstract:
... This article has been published with an erroneous version of Eq. 15. Please find the correct Eq. 15 in this document. ...
DOI:
10.1007/s10681-018-2129-z

7. Correction to: Improving the baking quality of bread wheat by genomic selection in early generations

Author:
Michel, Sebastian; Kummer, Christian; Gallee, Martin; Hellinger, Jakob; Ametz, Christian; Akgöl, Batuhan; Epure, Doru; Güngör, Huseyin; Löschenberger, Franziska; Buerstmayr, Hermann
Source:
Theoretical and applied genetics 2018 v.131 no.2 pp. 495-495
ISSN:
0040-5752
Subject:
wheat,   etc   ; baking quality; marker-assisted selection;     Show all 3 Subjects
Abstract:
... Unfortunately, the co-author, Dr. Güngör was missed out in the authorship of original publication by mistake and it is updated now. ...
DOI:
10.1007/s00122-018-3049-y

8. Correction to: Strategic crossing of biomass and harvest index—source and sink—achieves genetic gains in wheat

Author:
Reynolds, MatthewP.; Pask, AlistairJ. D.; Hoppitt, WilliamJ. E.; Sonder, Kai; Sukumaran, Sivakumar; Molero, Gemma; Pierre, CarolinaSaint; Payne, Thomas; Singh, RaviP.; Braun, HansJ.; Gonzalez, FernandaG.; Terrile, IgnacioI.; Barma, NareshC. D.; Hakim, Abdul; He, Zhonghu; Fan, Zheru; Novoselovic, Dario; Maghraby, Maher; Gad, KhaledI. M.; Galal, ElHusseinyG.; Hagras, Adel; Mohamed, MohamedM.; Morad, AbdulFatah A.; Kumar, Uttam; Singh, GyanendraP.; Naik, Rudra; Kalappanavar, IshwarK.; Biradar, Suma; Sai Prasad, SakuruV.; Chatrath, Ravish; Sharma, Indu; Panchabhai, Kishor; Sohu, VirinderS.; Mavi, GurvinderS.; Mishra, VinodK.; Balasubramaniam, Arun; Jalal-Kamali, MohammadR.; Khodarahmi, Manoochehr; Dastfal, Manoochehr; Tabib-Ghaffari, SeyedM.; Jafarby, Jabbar; Nikzad, AhmadR.; Moghaddam, HosseinAkbari; Ghojogh, Hassan; Mehraban, Asghar; Solís-Moya, Ernesto; Camacho-Casas, MiguelA.; Figueroa-López, Pedro; Ireta-Moreno, Javier; Alvarado-Padilla, JorgeI.; Borbón-Gracia, Alberto; Torres, Araceli; Quiche, YeiNayeli; Upadhyay, SheshR.; Pandey, Deepak; Imtiaz, Muhammad; Rehman, MonsifU.; Hussain, Manzoor; Hussain, Makhdoom; Ud-Din, Riaz; Qamar, Maqsood; Sohail, Muhammad; Mujahid, MuhammadY.; Ahmad, Gulzar; Khan, AbdulJ.; Sial, MahboobA.; Mustatea, Pompiliu; von Well, Eben; Ncala, Moses; de Groot, Stephan; Hussein, AbdelraheemH. A.; Tahir, IzzatS. A.; Idris, AmaniA. M.; Elamein, HalaM. M.; Manes, Yann; Joshi, ArunK.
Source:
Euphytica 2018 v.214 no.1 pp. 9-9
ISSN:
0014-2336
Subject:
wheat,   etc   ; biomass; crossing; genetic improvement; plant breeding;     Show all 5 Subjects
Abstract:
... The original article was corrected. Author Muhammad Kundi should instead read: Muhammad Sohail. ...
DOI:
10.1007/s10681-017-2086-y

9. High amylose wheat starch increases the resistance to deformation of wheat flour dough

Author:
McCann, Thu H.; Homer, Stephen H.; Øiseth, Sofia K.; Day, Li; Newberry, Marcus; Regina, Ahmed; Lundin, Leif
Source:
Journal of cereal science 2018 v.79 pp. 440-448
ISSN:
0733-5210
Subject:
wheat; wheat flour; wheat gluten,   etc   ; amylose; confocal laser scanning microscopy; deformation; dough; granules; mechanical properties; microstructure; modulus of elasticity; protein content; rheology; starch granules; wheat starch;     Show all 15 Subjects
Abstract:
... High amylose wheat (HAW) starch has been the focus of a number of nutritional studies, but there is limited information around its effect on the mechanical properties of wheat flour dough. This study investigated the size, shape and packing volume of HAW starch and their effect on the microstructure and rheology of dough. Four flour blends were formulated by adding vital wheat gluten and either HA ...
DOI:
10.1016/j.jcs.2017.12.001

10. Patterns of world wheat trade, 1945–2010: The long hangover from the second food regime

Author:
González‐Esteban, Ángel Luis
Source:
Journal of agrarian change 2018 v.18 no.1 pp. 87-111
ISSN:
1471-0358
Subject:
wheat,   etc   ; World Trade Organization; trade negotiations;     Show all 3 Subjects
Abstract:
... Food regime analysis is concerned with interpreting possibilities and conflicts inherent to the 21st‐century food system in historical terms. This paper summarizes the theoretical discussion of the food regime method, and of the identification of different “food regime periods” throughout modern history. While it is widely accepted that the so‐called “second food regime” has already ended, there i ...
DOI:
10.1111/joac.12219

11. Price Discovery and the Basis Effects of Failures to Converge in Soft Red Winter Wheat Futures Markets

Author:
Karali, Berna; McNew, Kevin; Thurman, Walter N.
Source:
Journal of agricultural and resource economics 2018 v.43 no.1 pp. 1-17
ISSN:
1068-5502
Subject:
soft red winter wheat,   etc   ; commodity futures; prices;     Show all 3 Subjects
Abstract:
... Wheat futures contracts failed to converge to spot prices at delivery locations in 2008–2009. By analyzing basis at nondelivery locations surrounding this episode, we study the spatial pattern of failures to converge. We find that basis fell as distance from delivery location increased and remained tightly connected to basis at the delivery location during the nonconvergence episodes. This finding ...

12. Spatiotemporal distribution of barley and wheat plants naturally infected with bacterial black node in fields in western Japan

Author:
Kawaguchi, Akira; Yoshioka, Rikuto; Mori, Mitsutaka; Nishimura, Fumihiro; Kawata, Kazutoshi; Tomioka, Keisuke; Takehara, Toshiaki
Source:
Journal of general plant pathology 2018 v.84 no.1 pp. 35-43
ISSN:
1345-2630
Subject:
wheat,   etc   ; barley; models; plant density; variance; Japan;     Show all 6 Subjects
Abstract:
... Bacterial black node caused by Pseudomonas syringae pv. syringae is the most serious bacterial disease of barley and wheat in Japan. The spatiotemporal distribution of barley and wheat plants infected with bacterial black node in fields in 2016–2017 was analyzed using Taylor’s model and Iwao’s model. In Taylor’s model, the sample variance (s ²) of the total and the newly diseased plants at each ob ...
DOI:
10.1007/s10327-017-0757-0

13. Settling volume and morphology changes in cross-linked and unmodified starches from wheat, waxy wheat, and waxy maize in relation to their pasting properties

Author:
Wang, Weiwei; Guan, Lan; Seib, Paul A.; Shi, Yong-Cheng
Source:
Carbohydrate polymers 2018 v.196 pp. 18-26
ISSN:
0144-8617
Subject:
wheat; wheat starch,   etc   ; corn starch; crosslinking; granules; pasting properties; phosphorus; starch; temperature; viscosity; waxy corn;     Show all 11 Subjects
Abstract:
... Normal wheat, waxy wheat and waxy maize starches were cross-linked with 0.01, 0.03 and 0.06% (sb) phosphorus oxychloride. The objective of this study was to correlate the morphology changes and settling volume to the pasting properties of those cross-linked and unmodified starches. Pasting and microscopic data for waxy maize starch and its cross-linked products was similar to waxy wheat starch, ex ...
DOI:
10.1016/j.carbpol.2018.05.009

14. Effect of formulation and process on the extrudability of starch-based foam cushions

Author:
Georges, Abinader; Lacoste, Catherine; Damien, Erre
Source:
Industrial crops and products 2018 v.115 pp. 306-314
ISSN:
0926-6690
Subject:
wheat; wheat starch,   etc   ; extrusion; foams; gluten; glycerol; mechanical properties; peas; petroleum; renewable resources; sodium bicarbonate; starch;     Show all 12 Subjects
Abstract:
... Solid foams produced from petroleum sources have a number of environmental and sustainability issues. Using renewable resources to produce foams has great perspectives but those kinds of foams are technically difficult to process. Starch foams from wheat, pea and potato starches were prepared using reactive extrusion with different concentrations of starch/glycerol/gluten/sodium bicarbonate. The d ...
DOI:
10.1016/j.indcrop.2018.02.001

15. Water Sorption Kinetics of Wheat Flour Noodles with Added Chemically Modified Starch

Author:
Katsuki, Kazutaka; Ogawa, Takenobu; Adachi, Shuji
Source:
DieStärke = 2018 v.70 no.5-6 pp. e1700280-
ISSN:
0038-9056
Subject:
wheat; wheat flour,   etc   ; adhesion; cooking; equations; equilibrium moisture content; gluten; modified starch; noodles; sorption;     Show all 10 Subjects
Abstract:
... To clarify the water sorption behavior of Japanese wheat noodles (udon) to which a modified starch has been added, noodles are prepared with different starch types and amounts of added starch, and the changes in the moisture content, the noodle diameter, and the loss of noodle mass during cooking are measured. The changes in the moisture content can be empirically represented by a hyperbolic equat ...
DOI:
10.1002/star.201700280

16. Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology

Author:
Pico, Joana; Antolín, Beatriz; Román, Laura; Gómez, Manuel; Bernal, José
Source:
Food research international 2018 v.106 pp. 686-695
ISSN:
0963-9969
Subject:
wheat flour; wheat starch,   etc   ; Eragrostis tef; furfural; gluten-free bread; odors; pyrazines; rice; volatile compounds;     Show all 9 Subjects
Abstract:
... The aroma of bread crust, as one of the first characteristics perceived, is essential for bread acceptance. However, gluten-free bread crusts exhibit weak aroma. A SPME-GC/QTOF methodology was optimised with PCA and RSM and validated for the quantification of 44 volatile compounds in bread crust, extracting 0.75 g of crust at 60 °C for 51 min. LODs ranged between 3.60 and 1760 μg Kg⁻¹, all the R² ...
DOI:
10.1016/j.foodres.2018.01.048

17. GlutoPeak method improvement for gluten aggregation measurement of whole wheat flour

Author:
Wang, Jungang; Hou, Gary G.; Liu, Ting; Wang, Naifu; Bock, Jayne
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.90 pp. 8-14
ISSN:
0023-6438
Subject:
wheat; whole wheat flour,   etc   ; aggregation behavior; calcium chloride; gluten; mixing; particle size; solvents; temperature; torque;     Show all 10 Subjects
Abstract:
... A shear-based device, the GlutoPeak, was developed to measure the aggregation behavior of gluten. In this study, the GlutoPeak testing method was improved and applied for the gluten aggregation evaluation of whole wheat flour (WWF) of different particle size ranges. The sample/solvent weight ratio, mixing speed, and testing temperature were adjusted to different levels for obtaining more repeatabl ...
DOI:
10.1016/j.lwt.2017.11.059

18. Towards speciation of organically bound tritium and deuterium: Quantification of non-exchangeable forms in carbohydrate molecules

Author:
Péron, O.; Fourré, E.; Pastor, L.; Gégout, C.; Reeves, B.; Lethi, H.H.; Rousseau, G.; Baglan, N.; Landesman, C.; Siclet, F.; Montavon, G.
Source:
Chemosphere 2018 v.196 pp. 120-128
ISSN:
0045-6535
Subject:
wheat; wheat starch,   etc   ; cellulose; deuterium; enzymatic hydrolysis; glucose; hydrogen bonding; isotopes; moieties; tritium; vapor pressure; vapors;     Show all 12 Subjects
Abstract:
... An original methodology to quantitatively explore exchangeability of hydrogen isotopes in carbohydrate molecules is proposed. To access the speciation of organically bound hydrogen isotopes, isotopic exchanges were carried out under a soft path regime in the vapor phase at 20 °C with set (D,T/H) vapor pressure ratios. When steady states were reached, the fraction of exchangeable hydrogen of microc ...
DOI:
10.1016/j.chemosphere.2017.12.136

19. The effect of a default-based nudge on the choice of whole wheat bread

Author:
van Kleef, Ellen; Seijdell, Karen; Vingerhoeds, Monique H.; de Wijk, René A.; van Trijp, Hans C.M.
Source:
Appetite 2018 v.121 pp. 179-185
ISSN:
0195-6663
Subject:
wheat; whole wheat bread,   etc   ; consumer preferences; fried foods; restaurants; schools; surveys; white bread; willingness to pay;     Show all 9 Subjects
Abstract:
... Consumer choices are often influenced by the default option presented. This study examines the effect of whole wheat bread as a default option in a sandwich choice situation. Whole wheat bread consists of 100% whole grain and is healthier than other bread types that are commonly consumed, such as brown or white bread. A pilot survey (N = 291) examined the strength of combinations of toppings and b ...
DOI:
10.1016/j.appet.2017.11.091

20. Effect of brown seaweed powder on physical and textural properties of wheat bread

Author:
Arufe, S.; Della Valle, G.; Chiron, H.; Chenlo, F.; Sineiro, J.; Moreira, R.
Source:
European food research & technology 2018 v.244 no.1 pp. 1-10
ISSN:
1438-2377
Subject:
wheat; wheat flour,   etc   ; Fucus vesiculosus; color; dough; firmness; food research; macroalgae; porosity; texture; viscosity;     Show all 11 Subjects
Abstract:
... This study addresses the effect of Fucus vesiculosus seaweed powder addition up to 8% (flour basis, f.b.) on wheat flour dough and bread properties. Rheological properties and proofing behaviour of dough and density, colour, and crumb texture of bread were determined. Compared to a typical wheat bread formulation, the addition of Fucus vesiculosus seaweed powder raised elongational dough viscosity ...
DOI:
10.1007/s00217-017-2929-8