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Effects Of High Molecular Weight Glutenin Proteins On End Use Quality Of Soft White Winter Wheat
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Book Synopsis Effects of High Molecular Weight Glutenin Proteins on End-use Quality of Soft White Winter Wheat by : Rose Mongi
Download or read book Effects of High Molecular Weight Glutenin Proteins on End-use Quality of Soft White Winter Wheat written by Rose Mongi and published by . This book was released on 1996 with total page 186 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 Regulatory Mechanisms for Improving Cereal Seed Quality by : Vincenzo Rossi
Download or read book Regulatory Mechanisms for Improving Cereal Seed Quality written by Vincenzo Rossi and published by Frontiers Media SA. This book was released on 2022-05-31 with total page 127 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 The Relationship of Protein Composition to End-product Functionality of Hard White Wheat by : Sarah Bronwen Gehlhar
Download or read book The Relationship of Protein Composition to End-product Functionality of Hard White Wheat written by Sarah Bronwen Gehlhar and published by . This book was released on 2006 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Improving quality of hard white wheat (HW) cultivars in the Pacific Northwest is important to expand exports to Asia. Asian food processors prefer HW grain that can satisfy an array of baking needs, as well as produce superior quality noodle products. Three experimental populations were developed from single cross and backcross combinations of four parents with contrasting protein composition, bread-making attributes, and noodle quality. Three hundred-sixty F3-derived F5 progeny grown in Corvallis, Oregon in 2004 were evaluated for protein content, single kernel characteristics, milling yield, dough mixing properties, SDS sedimentation volume, and polyphenol oxidase activity. Variation in flour protein composition was determined by SE-HPLC and SDS-PAGE. The populations and progeny showed wide variations in quality. Ranges in protein composition and mixing properties exceeded those of the parents. Backcrossing had a significant influence on quality characteristics of progeny. Progeny with the Glu-D1 HMW glutenin subunit (GS) pair 5+10 had increased SDS sedimentation volume, mixing time, and tolerance as compared to those with HMW-GS 2+12. At the Glu-B1 locus, HMW-GS 7+9 was associated with improved protein quality and mixing properties as compared with either 7+null or 6+8. The Glu-A1 HMW-GS 1 was associated with increased mixing time and tolerance as compared with 2*; both of which had improved mixing properties as compared with progeny carrying the null allele at this locus. Changes in relative proportions of polymeric and monomeric proteins were associated with variation in HMW subunit composition. Five LMW-GS were found to be polymorphic in parents and progeny. The LMW-GS designated band-a, which had relatively higher molecular weight, was associated with increased protein quality and stronger dough handling properties. LMW-GS bands b and e were associated with reduced mixing time and tolerance and lower levels of monomeric proteins. Interactions of HMW and LMW subunits were generally associated with changes in magnitude of effects rather than change in rank. Influences of LMW-GS were more pronounced in progeny which carry HMW-GS associated with reduced dough strength, such as 2+12, 7+null, or 2*. Manipulation of protein composition can be an effective method to improve end-use quality of HW cultivars in the Pacific Northwest.
Book Synopsis Wheat Quality For Improving Processing And Human Health by : Gilberto Igrejas
Download or read book Wheat Quality For Improving Processing And Human Health written by Gilberto Igrejas and published by Springer Nature. This book was released on 2020-03-17 with total page 557 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat Quality for Improving Processing and Human Health brings together an international group of leading wheat scientists to outline highly relevant and diverse aspects and the latest advances in understanding of the world’s most consumed cereal. Topics covered include LMW glutenins, starch-related proteins, and the impact of processing on composition and consumer health. Individual chapters focus on important factors such as FODMAPs, protein structure, dough viscoelasticity and fumonisins. The environmental effects on allergen content are comprehensively covered, as are phenolic compounds and molecular markers. The major quality screening tools and genetic resources are reviewed in depth. Gluten is a major focus of this work with chapters dedicated to health effects, analytical methods and standards, proteomics and mutant proteins. Starting in 2015, wheat quality scientists from across the globe have united to develop the Expert Working Group for Improving Wheat Quality for Processing and Health under the umbrella of the Wheat Initiative. This joint effort provides a framework to establish strategic research and organisation priorities for wheat research at the international level in both developed and developing countries. This Expert Working Group aims to maintain and improve wheat quality for processing and health under varying environmental conditions. The Group focuses on a broad range of wheat quality issues including seed proteins, carbohydrates, nutrition quality and micronutrient content, grain processing and food safety. Bioactive compounds are also considered, both those with negative effects such as allergens and mycotoxins, and those with positive effects such as antioxidants and fibre. The Group also works in the development of germplasm sets and other tools that promote wheat quality research. Wheat quality specialists working on the wheat value chain, and nutritionists will find this book a useful resource to increase and update their knowledge of wheat quality, nutrition and health issues.
Book Synopsis Proceedings of FSTP3 Congress - A Sustainable Durum Wheat Chain for Food Security and Healthy Lives by : Brian L. Beres
Download or read book Proceedings of FSTP3 Congress - A Sustainable Durum Wheat Chain for Food Security and Healthy Lives written by Brian L. Beres and published by Frontiers Media SA. This book was released on 2021-06-04 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Australian Journal of Agricultural Research by :
Download or read book Australian Journal of Agricultural Research written by and published by . This book was released on 2008 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Developing Sustainable and Health-Promoting Cereals and Pseudocereals by : Marianna Rakszegi
Download or read book Developing Sustainable and Health-Promoting Cereals and Pseudocereals written by Marianna Rakszegi and published by Elsevier. This book was released on 2023-03-27 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developing Sustainable and Health Promoting Cereals and Pseudocereals: Conventional and Molecular Breeding reviews the most recent developments in the fields of cereal and pseudocereal breeding, with particular emphasis on the latest biotechnological techniques likely to lead to breakthrough changes in plant breeding. The book provides comprehensive information on the use of genetic resources or pre-breeding activities to improve health-related properties of cereals and pseudocereals. The text also explores targeted field-management practices and the latest in biotechnological methodologies, and offers a cohesive overview necessary for understanding the potential impacts and benefits of improved production of cereals and pseudocereals with high-nutritional value. Includes coverage of cereals and pseudocereals in a single comprehensive volume Focuses on sustainable circular economy, including assurance of food safety, quality, and health benefits Examines breeding to attain robust cereal and pseudocereals with higher nutritional value and adapted to specific regions, climate change, and global warming
Book Synopsis Isolation and Quantification of Storage Proteins in U.S. Soft Wheat Flours and Their Relationship to Rheological and Baking Properties by : Guoquan Hou
Download or read book Isolation and Quantification of Storage Proteins in U.S. Soft Wheat Flours and Their Relationship to Rheological and Baking Properties written by Guoquan Hou and published by . This book was released on 1995 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Handbook of Cereal Science and Technology, Revised and Expanded by : Karel Kulp
Download or read book Handbook of Cereal Science and Technology, Revised and Expanded written by Karel Kulp and published by CRC Press. This book was released on 2000-03-28 with total page 807 pages. Available in PDF, EPUB and Kindle. Book excerpt: This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the
Download or read book Asian Noodles written by Gary G. Hou and published by John Wiley & Sons. This book was released on 2011-02-16 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication. The authors cover an array of topics including breeding for noodle wheat, noodle flour milling, noodle flour quality control and analysis, noodle processing, sensory and instrumental measurements of noodle quality, the effects of wheat factors on noodle quality, packaging and storage, nutritional fortification of noodle products, noodle flavor seasoning, and noodle plant setup and management.
Book Synopsis Studies on Milling and Baking Quality and In-vitro Protein Digestibility of Historical and Modern Wheats by : Sujun Liu
Download or read book Studies on Milling and Baking Quality and In-vitro Protein Digestibility of Historical and Modern Wheats written by Sujun Liu and published by . This book was released on 2021 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is considerable controversy among the public and the scientific community about whether modern wheats are harmful for human health and responsible for the increase of Celiac disease compared with historical varieties. Therefore, the milling and baking quality, protein digestibility, and protein composition of historical and modern wheats adapted to the Great Plains of the US were evaluated in this thesis. One objective of this thesis was to determine how end-use quality of wheat changed with wheat cultivar release year. Kernel physical characteristics, milling yield, whole-wheat flour quality, flour protein content, mixing quality and baking quality of 23 hard winter wheat cultivars released in the Great Plains region of the US between 1870 and 2013 were evaluated. Several quality characteristics improved across release year, which is evidence of the impact of plant breeding efforts over the years. Specifically, wheat kernels have become harder, moister, more uniform in hardness but more variable in shape over a century of breeding. Bran quality decreased, which may have implications for whole grain quality and milling productivity. The baking quality remained constant despite a strong decrease in protein concentration. Another objective was to determine the change in in vitro protein digestibility during breeding and its relationship between wheat end-use quality. Digestibility of bread increased with release year and was significantly positively correlated with kernel diameter standard deviation, milling yield, Mixograph mixing peak time, and loaf firmness while negatively correlated with white flour protein content, Mixograph mixing peak value, and loaf volume. Flour protein digestibility had no relationship with release year and no correlation with end-use quality characteristics. High molecular weight protein increased while low molecular weight protein decreased as a function of release year. Several gluten proteins were associated with high digestibility which may need further study. In conclusion, the end-use quality improved during breeding somehow and some of them have positive correlation with protein digestibility which can be used for future wheat breeding selection.
Book Synopsis Breaking the myth: Breeding for stress tolerance, grain yield, and quality traits simultaneously by diversifying the narrow genetic base by : Karansher Singh Sandhu
Download or read book Breaking the myth: Breeding for stress tolerance, grain yield, and quality traits simultaneously by diversifying the narrow genetic base written by Karansher Singh Sandhu and published by Frontiers Media SA. This book was released on 2023-07-20 with total page 657 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Advances in Wheat Genetics: From Genome to Field by : Yasunari Ogihara
Download or read book Advances in Wheat Genetics: From Genome to Field written by Yasunari Ogihara and published by Springer. This book was released on 2015-09-15 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: This proceedings is a collection of 46 selected papers that were presented at the 12th International Wheat Genetics Symposium (IWGS). Since the launch of the wheat genome sequencing project in 2005, the arrival of draft genome sequences has marked a new era in wheat genetics and genomics, catalyzing rapid advancement in the field. This book provides a comprehensive review of the forefront of wheat research, across various important topics such as germplasm and genetic diversity, cytogenetics and allopolyploid evolution, genome sequencing, structural and functional genomics, gene function and molecular biology, biotic stress, abiotic stress, grain quality, and classical and molecular breeding. Following an introduction, 9 parts of the book are dedicated to each of these topics. A final, 11th part entitled “Toward Sustainable Wheat Production” contains 7 excellent papers that were presented in the 12th IWGS Special Session supported by the OECD. With rapid population growth and radical climate changes, the world faces a global food crisis and is in need of another Green Revolution to boost yields of wheat and other widely grown staple crops. Although this book focuses on wheat, many of the newly developed techniques and results presented here can be applied to other plant species with large and complex genomes. As such, this volume is highly recommended for all students and researchers in wheat sciences and related plant sciences and for those who are interested in stable food production and food security.
Book Synopsis Fruits, Vegetables, Corn and Oilseeds Processing Handbook by : H. Panda
Download or read book Fruits, Vegetables, Corn and Oilseeds Processing Handbook written by H. Panda and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2010-10-03 with total page 549 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruits & vegetables are an important nutritional requirement of human beings as these foods not only meet the quantitative needs to some extent but also supply vitamins & minerals which improve the quality of the diet & maintain health. Fruit, vegetables & oil seeds processing is one of the pillars of the food & edible oil industry. India is the second largest producer of both fruits and vegetables. Fruits and vegetables are the reservoir of vital nutrients. Being highly perishable, 20 to 40% of the total production of fruits and vegetables goes waste from the time of harvesting till they reach the consumers. It is, therefore, necessary to make them available for consumption throughout the year in processed or preserved form and to save the sizeable amount of losses. At present, about 2% of the total produce is processed in India mainly for domestic consumption. Fruits and vegetables have great potential for value addition and diversification to give a boost to food industry, create employment opportunities and give better returns to the farmers. Oil seeds also play an important role in the food sector & daily life. Edible oils constitute an important component of Indian households. Domestic edible oil consumption in India is increasing. Self sufficiency in edible oils today stands at in recent years, availabilities of non conventional oil, rice bran oil, soybean oil, palmolein oil and cottonseed have increased. Oils are essential components of all plants. However, commercial oil production facilities only utilize plants that accumulate large amounts of oil and are readily available In order to improve the nutritional status of the people & also to exploit the export potential of processed products there is need to increase the productivity of processed food in the country. Currently, India accounts for 7.0% of world oilseeds output; 7.0% of world oil meal production; 6.0% of world oil meal export; 6.0% of world veg. oil production; 14% of world veg. oil import; and 10 % of the world edible oil consumption. Some of the fundamentals of the book are preservation of pineapple, mango and papaya chunks by hurdle technology, effect of boiling on beta-carotene content of forest green leafy vegetables consumed by tribals of south India, process development for production of pure apple juice in natural colour of choice, physical refining of rice bran and soybean oils, anti nutrients and protein digestibility of fababean and ricebean as affected by soaking, dehulling and germination, quality changes in banana (musa acuminata) wines on adding pectolase and passion fruit, essential oil composition of fresh and osmotically dehydrated galgal peels, development of cold grinding process, packaging and storage of cumin powder, bakery products and confections, etc. This book deals completely on the basic principles & methodology of fruits, vegetables, corn & oilseed processing & its preservation. This will be very resourceful to readers especially to technocrats, engineers, upcoming entrepreneurs, scientists, food technologists etc. TAGS vegetable production in India, Dehydration and Canning of Fruits and Vegetables, Dehydration, Canning and Preservation of fruits and vegetables, food industry in India, Food Processing & fruits and vegetables Based Profitable Projects, food processing industry in India, fruit and vegetable industry in India, fruit processing industry in India, fruit production in India, fruits and vegetables Based Small Scale Industries Projects, fruits and vegetables processing in India, fruits and vegetables processing industry in India, fruits and vegetables Processing Projects, growth of food processing industry in India, how to start a food processing industry in India, How to Start a fruits and vegetables Production Business, How to Start fruits and vegetables Processing Industry in India, Indian food processing industry - opportunities and outlook, major value added products from fruits and vegetables, Manufacture of Value Added Products from fruits and vegetables, Most Profitable fruits and vegetables Processing Business Ideas, new small scale ideas in fruits and vegetables processing industry, Opportunities in Food & Agro Processing for new business ventures, preservation and canning of fruits and vegetables, processed Fruit and vegetable industry in India, processed fruit and vegetable products, Processing and Value Addition in Fruits and Vegetables Crops, processing of fruits and vegetables, production and processing of fruits and vegetables in India, production of fruits and vegetables in India, products made from fruits and vegetables, Small Scale fruits and vegetables Processing Projects, Starting a fruits and vegetables Processing Business, Using Dehydration to Preserve Fruits and Vegetables, Value Addition in Fruits And Vegetables, Value Addition of Fruits and Vegetables Through Packaging, Value addition to fruits and vegetables by processing, Vegetable and fruits preservation, complete book on fruits vegetables and food processing, Fruits and Vegetable Processing Book, Small scale Fruit and Vegetable Processing and Products
Download or read book Plant Breeding Abstracts written by and published by . This book was released on 1998 with total page 1212 pages. Available in PDF, EPUB and Kindle. Book excerpt:
