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The Effects Of Low Molecular Weight And High Molecular Weight Glutenin Subunits On Physical Dough Properties Of Bread Wheat
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Book Synopsis The Effects of Low-molecular-weight and High-molecular-weight Glutenin Subunits on Physical Dough Properties of Bread Wheat by : Farajollah Shahriari-Ahmadi
Download or read book The Effects of Low-molecular-weight and High-molecular-weight Glutenin Subunits on Physical Dough Properties of Bread Wheat written by Farajollah Shahriari-Ahmadi and published by . This book was released on 1996 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: Demonstrates association between Glu-3 alleles encoding low molecular weight glutenins and the dough properties of wheat flours, as well as the interaction between Glu-3 and Glu-1 (high moilecular weight glutenin) in determing dough properties.
Book Synopsis High Molecular Weight Glutenins and Isozymes by : Tazeen Mohsin
Download or read book High Molecular Weight Glutenins and Isozymes written by Tazeen Mohsin and published by LAP Lambert Academic Publishing. This book was released on 2012-02 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: High molecular weight glutenin subunits are the key factors that influence bread making quality of common wheat. A number of HMW glutenin subunits have been detected using SDS-PAGE within each locus i.e. Glu-A1, Glu-B1 and Glu-D1 in common wheat. Particularly, alleles encoding the HMW glutenin subunits are associated with different dough properties of wheat. Of these, the allelic variation at the Glu-D1 locus has a particularly strong effect. Current study was undertaken with the main objective to study and characterize a group of synthetic elite genotypes for their high molecular weight glutenin subunit alleles in order to rank these elites for their bread making quality traits. For this, a total of 45 synthetic elites were picked from the elite set of 95 entries released by CIMMYT.
Book Synopsis Advances in Food and Nutrition Research by :
Download or read book Advances in Food and Nutrition Research written by and published by Academic Press. This book was released on 1992-08-24 with total page 375 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research
Book Synopsis Advances in Imaging and Electron Physics by : Peter W. Hawkes
Download or read book Advances in Imaging and Electron Physics written by Peter W. Hawkes and published by Elsevier. This book was released on 2003-09-04 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: The subjects reviewed in the Advances in Imaging and Electron Physics series cover a broad range of themes including microscopy, electromagnetic fields and image coding. This volume concentrates on microscopy and pattern recognition and also electron physics. The text bridges the gap between academic researchers and R&D designers by addressing and solving daily issues, which makes this book essential reading. - Emphasizes broad and in depth article collaborations between world-renowned scientists in the field of image and electron physics - Presents theory and it's application in a practical sense, providing long awaited solutions and new findings - Provides a comprehensive overview of international congress proceedings and associated publications, as source material
Book Synopsis Proceedings of the 11th International Wheat Genetics Symposium, 24-29 August 2008, Brisbane, Qld., Australia by : Rudi Appels
Download or read book Proceedings of the 11th International Wheat Genetics Symposium, 24-29 August 2008, Brisbane, Qld., Australia written by Rudi Appels and published by Sydney University Press. This book was released on 2008 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: The papers herein are volume 1 of the proceedings of the 11th International Wheat Genetics Symposium, held in Brisbane, Australia, in 2008. The series presents the science of the genetic sciences applied to bread and durum wheats and other species.
Book Synopsis Advances in Genetics by : Jeffrey C. Hall
Download or read book Advances in Genetics written by Jeffrey C. Hall and published by Elsevier. This book was released on 2003-06-07 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of genetics is rapidly evolving and new medical breakthroughs are occurring as a result of advances in knowledge of genetics. This series continually publishes important reviews of the broadest interest to geneticists and their colleagues in affiliated disciplines.The field of genetics is rapidly evolving and new medical breakthroughs are occurring as a result of advances in knowledge of genetics. This series continually publishes important reviews of the broadest interest to geneticists and their colleagues in affiliated disciplines.
Book Synopsis International Gluten Workshop, 11. Proceedings. Beijing, China; 12-15 Aug. 2012 by : He Zhonghu
Download or read book International Gluten Workshop, 11. Proceedings. Beijing, China; 12-15 Aug. 2012 written by He Zhonghu and published by CIMMYT. This book was released on 2014-01-20 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wheat written by W. Bushuk and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.
Book Synopsis Wheat in a Global Environment by : Z. Bedo
Download or read book Wheat in a Global Environment written by Z. Bedo and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 757 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat breeders have achieved significant results over the last fifty years in research on mankind's one of the most important crops. Classical genetic and breeding methods, far broader international cooperation than was experienced in earlier periods, and improvements in agronomic techniques have led to previously unimaginable development in the utilisation of wheat for human consumption. The contribution of wheat researchers is particularly noteworthy since these results have been achieved at a time when the world population has grown extremely dynamically. Despite this demographic explosion, of a proportion never previously experienced, thousands of millions of people have been saved from starvation, thus avoiding unpredictable social consequences and situations irreconcilable with human dignity. Despite these developments in many regions of the world food supplies are still uncertain and the increase in the world's wheat production has not kept pace with the population increase during the last decade. Due to the evils of civilisation and the pollution of the environment there is a constant decline in the per capita area of land suitable for agricultural production. Based on population estimates for 2030, the present wheat yield of around 600 million tonnes will have to be increased to almost 1000 million tonnes if food supplies are to be maintained at the present level.
Book Synopsis Wheat: Chemistry and Technology by : Khalil Khan
Download or read book Wheat: Chemistry and Technology written by Khalil Khan and published by Elsevier. This book was released on 2016-06-10 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.
Book Synopsis Molecular Characterization of the Low Molecular Weight Glutenin Subunit Gene Family Members and Their Effect on Wheat Quality by : Maria Itria Ibba
Download or read book Molecular Characterization of the Low Molecular Weight Glutenin Subunit Gene Family Members and Their Effect on Wheat Quality written by Maria Itria Ibba and published by . This book was released on 2018 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gluten is a macro polymer responsible for the unique viscoelastic properties of wheat dough and it is formed from the interaction of wheat seed storage proteins. The low-molecular-weight glutenin subunits (LMW-GSs) are one of the major components of gluten and play a critical role in the determination of wheat end-use quality. However, a clear association between different LMW-GSs and wheat quality is not well understood. The LMW-GSs are in fact hard to differentiate both at genic and protein level. They are encoded by a multigene family located on the short arm of the homoeologous group 1 chromosomes at the Glu-3 loci. The number of LMW-GS genes in each wheat variety differs and there is evidence that genes at each Glu-3 locus are divided by large intergenic and highly recombinogenic regions. Also, LMW-GSs are highly similar in structure among themselves and with many gliadins making them difficult to differentiate at the protein level. For these reasons, the identification of different LMW-GS protein profiles has been challenging, and conflicting results on the association between LMW-GS alleles and wheat end-use quality have been reported. The objective of this project was to develop a better understanding of the genetics of the LMW-GSs and of the role that each LMW-GS gene has in the determination of wheat end-use quality. First a set of common wheat varieties identified as standards for the Glu-3 alleles were analyzed for their LMW-GS genic profile to verify whether there was an association between a specific genic profile and the relative Glu-3 allele. Then, the genetic linkage between the LMW-GS genes at each Glu-3 locus was investigated to develop a better understanding of the Glu-3 loci structure. The results obtained from the two previous analyses were used to better interpret and characterize the LMW-GS profile of a set of elite bread wheat varieties and to correlate specific LMW-GS genes to different dough rheology parameters. Finally, a set of molecular markers specific for each LMW-GS haplotype was developed to facilitate the analysis of the LMW-GSs in wheat breeding programs. Results of this project will greatly improve the current knowledge of the LMW-GSs.
Book Synopsis Trends in Wheat and Bread Making by : Charis M. Galanakis
Download or read book Trends in Wheat and Bread Making written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-19 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. - Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates - Fills the gap in current resources, focusing on the application of new technologies for processing practices - Provides a guide to industrial and commercialized applications of innovative breadmaking
Book Synopsis Durum Wheat Chemistry and Technology by : Michael Sissons
Download or read book Durum Wheat Chemistry and Technology written by Michael Sissons and published by Academic Press. This book was released on 2016-04-27 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new expanded format. Forty-six contributors, each highly experienced and recognized as world authorities on durum wheat, provide the latest developments in scientific research and technology. All aspects of durum wheat are covered, from agronomy and the chemical composition of the grain, to the latest industrial approaches to processing durum wheat, as well as food safety and quality assurance issues. Expanded to include new topics like functional pasta, grain safety, and biotechnology, along with practical and applied information including a table of uses for specific carbohydrates, descriptions of improved laboratory techniques, and international comparisons of HACCP experiences, Durum Wheat: Chemistry and Technology, Second Edition is a must-have reference for professionals, students, and researchers inside and outside the field who want to learn about durum wheat technology and chemistry. New and Revised Topics Include: Agronomy of durum wheat production Pasta made from non-traditional raw materials: technological and nutritional aspects Grain safety assurance, including impacts on durum wheat trading Origin and distribution of durum wheat genetic diversity in the world Genetics and breeding of durum wheat Insect and mite pests and diseases of durum wheat Kernel components of technological value Vitamins, minerals, and nutritional value of durum wheat Durum wheat milling Manufacture of pasta products Other traditional durum derived products Methods used to assess and predict quality of durum wheat, semolina, and pasta Grading factors impacting on durum wheat and processing quality Grain safety assurance including impacts on durum wheat trading Marketing perspectives in the durum wheat trade Special Features: Detailed figures outlining the processes used to manufacture durum products International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Extensive bibliography An Essential Reference For: Scientists and researchers in agriculture and plant biology Professionals in the food industry who are processing durum wheat (millers, pasta makers, grain handling companies, and grain buyers) Government regulators Food scientists and technologists developing products using durum wheat Plant breeders University lecturers in agricultural science and plant biology Professionals who market wheat Nutritionists and medical practitioners interested in the impacts of food ingredients on human healthStudents Scientific libraries and their patrons
Book Synopsis Handbook of Seed Physiology by : Roberto Benech-Arnold
Download or read book Handbook of Seed Physiology written by Roberto Benech-Arnold and published by CRC Press. This book was released on 2004-09-21 with total page 501 pages. Available in PDF, EPUB and Kindle. Book excerpt: The latest findings in seed physiologydiscussed as they relate to agricultural problems! Presenting the latest findings in the area of seed physiology as well as the practical applications of that knowledge in the field, the Handbook of Seed Physiology: Applications to Agriculture provides a comprehensive view of seed biology and it
Book Synopsis Low‐molecular‐weight Glutenin Subunits from the 1U Genome of Aegilops Umbellulata Confer Superior Dough Rheological Properties and Improve Breadmaking Quality of Bread Wheat by :
Download or read book Low‐molecular‐weight Glutenin Subunits from the 1U Genome of Aegilops Umbellulata Confer Superior Dough Rheological Properties and Improve Breadmaking Quality of Bread Wheat written by and published by . This book was released on 2017 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Gliadin and Glutenin by : Colin W. Wrigley
Download or read book Gliadin and Glutenin written by Colin W. Wrigley and published by . This book was released on 2006 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: This monograph provides a review of the knowledge that makes possible the intelligent tailoring of wheat proteins to provide for specific dough requirements. It emphasizes the combined roles of the gliadin and glutenin proteins in providing the balance that gives wheat gluten its unique rheological properties. The book gives a major update on the composition and functional properties of the gluten proteins, but it also includes introductory chapters to "set the scene" for young scientists and anyone new to this area of food science.
Book Synopsis The Gluten Proteins by : Domenico Lafiandra
Download or read book The Gluten Proteins written by Domenico Lafiandra and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book brings together recent, international contributions to the study of gluten proteins from leading experts in the field. Gluten proteins have gained greater importance due not only to their fundamental role in determining technological quality of wheat end products, but also to the apparently increased number of people showing different degrees of gluten intolerance or allergy. Along with classical subjects such as gluten genetics, quality and rheology, The Gluten Proteins covers new tools and research fields, including the use of proteomics and genomics. Furthermore, information dedicated to intolerances and allergies is included and opens the possibility to widen future research opportunities, promoting cooperation between wheat breeders, medical researchers and gluten chemists and geneticists. The Gluten Proteins provides an authoritative source of information for researchers, professionals and postgraduate students wishing to increase their knowledge of the molecular bases of gluten functionality and nutritional role, as well as touching on possible future research opportunities.
