Bread-making Wheat Research Articles

Breeding in bread-making wheat varieties for Mediterranean climate: the need to get resilient varieties.

Being one of the "big three" most cultivated cereals in the world, wheat plays a crucial role in ensuring global food/nutrition security, supplying close to 20% of the global needs for calories and proteins. However, the increasingly large fluctuations between years in temperatures and precipitation due to climate change cause important variations in wheat production worldwide. This fact makes wheat breeding programs a tool that, far from going out of fashion, is becoming the most important solution to develop varieties that can provide humanity with the sufficient amount of food it demands without forgetting the objective of quality. The National Institute of Agricultural and Veterinary Research in Portugal has carried out a long-term experiment (9 years) in different locations to test four different bread-making wheat cultivars, each representing important variations in germplasm. Wheat yield and quality traits obtained by official methods were recorded in 18 different environments regarding temperature and precipitation. According to the ANOVA and PCA, protein content, wet gluten, dough tenacity, and extensibility were found to be highly affected by the environment. Paiva cultivar presented a higher yield in almost all the tested environments, but its quality traits varied enormously. Contrary behavior was recorded for Valbona cultivar. Antequera cultivar, with a production ranging between 4.7 and 9.3 tons/ha and a protein content between 11 and 16.8%, seems to be the most resilient cultivar regarding both productivity and quality of the flour with reference to changes in the main climate traits. The most ancient cultivar, Roxo, released in 1996, showed the worst results in this experiment, supporting the need to continue working in wheat breeding to meet the unavoidable changes in the environment.

Factors affecting the profitability of wheat production in the states of Guanajuato and Nuevo Leon, Mexico

The objective of this research was the analysis of the main factors involved in the profitability of bread wheat in the states of Guanajuato and Nuevo León, Mexico. To obtain the information, semi-structured interviews were applied to key informants who indicated the context of the crop in their region. In order to estimate profitability, production performance and costs production were determined. The production cost information, for the two Mexican states, was obtained through the producer panels methodology in 2019. Producers were asked about the costs expended in land preparation, cultivation inputs, harvest and others such as water, electricity and financial rights. In addition, wheat yields and the price received per ton sold at the market. It was noticed that Nuevo León and Guanajuato have an agro-industrial infrastructure that demands Mexican wheat. In each state, the profitability of the crop depends on a number of factors such as the planting system and the production technology used; but in all the places studied, bread wheat had positive profitability. However, there are high production costs and a continuous deterioration of the real prices of the product. It is necessary to develop soft wheat varieties that adapt to rainfall conditions for agricultural regions where wheat cultivation is under those conditions. Although Mexico is self-sufficient in the production of flour, each year it is necessary to import an additional volume of bread-making wheat since Mexican industry is deficient facing the high demand for bread production.

Breeding Bread-Making Wheat Varieties for Organic Farming Systems: The Need to Target Productivity, Robustness, Resource Use Efficiency and Grain Quality Traits.

Agronomic protocols (rotation, tillage, fertilization and crop protection) commonly used in organic and conventional crop production differ significantly and there is evidence that modern varieties developed for conventional high-input farming systems do not have the combination of traits required for optimum performance in organic farming systems. Specifically, there is evidence that prohibition on the use of water-soluble, mineral N, P and K fertilizers and synthetic pesticide inputs in organic farming results in a need to revise both breeding and selection protocols. For organic production systems, the focus needs to be on the following: (i) traits prioritized by organic farmers such as high nutrient use efficiency from organic fertilizer inputs, competitiveness against weeds, and pest and disease resistance, (ii) processing quality parameters defined by millers and bakers and (iii) nutritional quality parameters demanded by organic consumers. In this article, we review evidence from variety trials and factorial field experiments that (i) studied to what extent there is a need for organic farming focused breeding programs, (ii) investigated which traits/trait combinations should be targeted in these breeding programs and/or (iii) compared the performance of modern varieties developed for the conventional sector with traditional/older varieties favored by organic farmers and/or new varieties developed in organic farming focused breeding programs. Our review focuses on wheat because there have been organic and/or low-input farming focused wheat breeding programs for more than 20 years in Europe, which has allowed the performance of varieties/genotypes from organic/low-input and conventional farming focused breeding programs to be compared.

Impact of red flour beetle infestations in wheat flour and their effects on dough and bread physical, chemical, and color properties

The impact of Tribolium castaneum on the quality and technological suitability of bread-making wheat flour was evaluated. The aim of this study is to investigate whether insect-infested flours can be used, after pest removal, avoiding the common use of insecticides and flour waste. The tests were carried out with wheat flour infested red flour beetle with 500 adults/kg (N1), 1000 adults/kg (N2) and 2000 adults/kg (N3), for two weeks. Flour color, total starch, protein and water contents, mineral composition and flour acidity were studied. The technological properties of the respective doughs and of bread were characterized. The results showed that infested flours acidity was significantly higher (N1, N2 and N3 = 0.3 g H2SO4/100 g) than the control (0.1 g H2SO4/100 g), the total starch content decrease, from 78 g (control) to 70 g/100 g dm (N3), and protein content did not significantly change, 7 g/100 g (control) to 8 g/100 g (N2); flour infested showed darker greyish tone which colour differences ΔE higher than 5, while the bread crust was lighter; the gelatinization properties of starch were slightly influenced by degree of infestation with gelatinization temperature reduction of about 5°c. There was not impact on the structure of the doughs from infested flours measured by rheology. The extensibility of the doughs, before and after fermentation, was moderately affected by the insects. For the respective breads, they kept their softness for longer, without significant volume change. These results encourage insect tolerance on grains and derivatives, avoiding chemical toxic insecticides and food waste. This pretends to be a contribution to pest management and decision support systems, prevention, and control of losses, relevant subject to stored products.

Novel quality features to expand durum wheat applications.

Durum wheat represents a staple food in the human diet owing to its nutritional and technological features. In comparison to common wheat, durum wheat has higher tolerance to biotic and abiotic stresses. However, its production and culinary uses are limited compared to common wheat. Therefore, significant attention was attributed to upgrading the key quality of durum wheat (i.e., hardness, protein, starch and color). This review intends to put the spotlight on the modification of these properties to create new functionalities suiting a wider range of food applications based on critical compilation of scientific publications. Targeting specific genes has been shown to be a valuable strategy to design novel wheat varieties with higher nutritional value (e.g., high amylose), improved technological properties (e.g., higher glutenin content), attractive appearance (e.g., colored wheat) and new uses (e.g., soft durum wheat for breadmaking). Further efforts are still needed to find efficient ways to stabilize and maintain these properties. © 2022 Society of Chemical Industry.

Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach.

Ancient and old wheat grains are gaining interest as a genetic reservoir to develop improved Italian genotypes with peculiar features. In this light, the aim of this study was to assess the baking performance of two improved einkorn (Monlis and Norberto) and two improved emmer (Padre Pio and Giovanni Paolo) genotypes in comparison with two Italian landraces (Garfagnana and Cappelli) and Khorasan. This set was evaluated following a holistic approach considering the flour, dough, and bread properties. The results showed that the flour properties, dough rheology, pasting, and fermentation parameters, as well as the bread properties, significantly differed among the studied genotypes. Cappelli produced the bread with the best quality, i.e., the highest volume and lowest firmness. Despite having the same pedigrees, Giovanni Paolo and Padre Pio resulted in significantly different technological properties. Giovanni Paolo flour showed the highest protein content and provided a dough with a high gas production capacity, resulting in the bread having a similar firmness to Cappelli. Padre Pio flour provided bread having a similar volume to Cappelli but a high firmness similar to Khorasan and Garfagnana. The einkorn genotypes, Monlis and Norberto, showed poor fermentation properties and high gelatinization viscosity that resulted in bread with poor quality. Alternatively, they could be more suitable for making non-fermented flatbreads. Our results showed that the improved wheat showed a high versatility of features, which offers bakers a flexible material to make a genotype of bread types.

Effect of Processing on Some Quality Parameters of Flour and Bread Made from Wheat Grain Biofortified with Zn and Se

Millions of people have inadequate Se and Zn intakes, but agronomic biofortification could prevent this. This study evaluated the effect of the combined Zn and Se biofortification on the quality parameters of grain, and on the composition of minerals (Zn, Se, Mg, Ca and Fe) and their availability in bread-making wheat (Triticum aestivum L.) products, white flour, wholemeal bread and white bread were evaluated. The studied treatments were soil Zn (no Zn, and 50 kg Zn ha−1) and foliar applications (0, 10 g Se ha−1, 8 kg Zn ha−1, and 10 g Se ha−1 + 8 kg Zn ha−1) and were tested in a two-year field experiment (2017–2018, 2018–2019). The foliar combined biofortification increased the concentration of both minerals in white flour, wholemeal bread and white bread by about 33%, 24% and 51%, respectively for Zn, and 3.3-fold, 3.4-fold and 2.7-fold for Se, showing a synergistic effect on Se concentration with the Se and Zn combination. While the loss of Zn and Se during the milling process was41% and 18%, respectively, baking caused a loss of 15% and 19%, respectively, for wholemeal bread, and up to 61% and 29% for Zn and Se for white bread. Hence, although the consumption of wholemeal bread instead of white bread may enhance Zn and Se intake more than biofortification, until consumption habits change, the biofortification of wheat can help to mitigate inadequate Zn and Se intakes in the general population.

Combined Selenium and Zinc Biofortification of Bread-Making Wheat under Mediterranean Conditions.

Millions of people worldwide have an inadequate intake of selenium (Se) and zinc (Zn), and agronomic biofortification may minimise these problems. To evaluate the efficacy of combined foliar Se and Zn fertilisation in bread making wheat (Triticum aestivum L.), a two-year field experiment was established in southern Spain under semi-arid Mediterranean conditions, by following a split-split-plot design. The study year (2017/2018, 2018/2019) was considered as the main-plot factor, soil Zn application (50 kg Zn ha−1, nor Zn) as a subplot factor and foliar application (nor Se, 10 g Se ha−1, 8 kg Zn ha−1, 10 g Se ha−1 + 8 kg Zn ha−1) as a sub-subplot factor. The best treatment to increase both Zn and Se concentration in both straw, 12.3- and 2.7-fold respectively, and grain, 1.3- and 4.3-fold respectively, was the combined foliar application of Zn and Se. This combined Zn and Se application also increased on average the yield of grain, main product of this crop, by almost 7%. Therefore, bread-making wheat seems to be a very suitable crop to be used in biofortification programs with Zn and Se to alleviate their deficiency in both, people when using its grain and livestock when using its straw.

Genetic variation and heritability of grain protein deviation in European wheat genotypes

There is a well-established negative relationship between the yield and the concentration of protein in the mature wheat grain. However, some wheat genotypes consistently deviate from this relationship, a phenomenon known as Grain Protein Deviation (GPD). Positive GPD is therefore of considerable interest in relation to reducing the requirement for nitrogen fertilization for producing wheat for breadmaking. We have carried out two sets of field experiments on multiple sites in South East England. The first set comprised 11 field trials of 6 cultivars grown over three years (2008-2011) and the second comprised 9 field trials of 40 genotypes grown over two years (2015-2017) and 5 field trials of 30 genotypes grown in a single year (2017-2018). All trials comprised three replicate randomized plots of each genotype and nutrient regime. These studies showed strong genetic variation in GPD, which also differed in stability between genotypes, with cultivars bred in the UK generally having higher GPD and higher stability than those bred in other European countries. The heritability of GPD was estimated as 0.44, based on data from the field trials of 30 and 40 genotypes. The largest component contributing to the genetic variance was genotype (0.30), with a smaller contribution of the interaction between genotype and year/site (0.11) and a small (but statistically significant) contribution of nitrogen level. These studies suggest that selection for GPD is a viable target for breeders.

Biofortification of wheat cultivars with selenium

ABSTRACTBiofortification experiments with three winter wheat cultivars treated with sodium selenate through foliar- and soil-fertilisation were conducted at two locations in Croatia and Serbia in two consecutive years to increase the selenium (Se) concentration in bread-making wheat grain. The treatments were: (a) 5 g ha−1 Se foliar-, (b) 10 g ha−1 Se foliar- and (c) 10 g ha−1 Se in soil surface-application and they were compared with (d) control. Both Se foliar- and soil-fertilisation increased the Se concentration in grains from 2.6- to 4.6-fold. The concentration in grain was highest with Se foliar-fertilisation of 10 g ha−1 and it was increased by 29–32 µg Se kg−1 dry weight for each gram of Se applied per ha. The wheat cultivars differed in grain yield and Se uptake (g ha−1 Se). However, on average, there were no differences between wheat cultivars with respect to Se grain concentrations. Agronomic use efficiency (by grain) was significantly higher for Se foliar- (19%) than for soil-fertilisation (13%). It can be concluded that agronomic biofortification of winter wheat can be effective in increasing Se grain concentration, where the efficiency depends on the rate of Se applied, application method and local environmental conditions rather than on cultivar differences.

Environmental sustainability and economic matters of commercial types of common wheat

Common wheat, a fundamental commodity on international markets, is increasingly differentiated into commercial types on domestic markets to meet the demand of processing companies. Improver wheat, biscuit wheat, ordinary and superior bread-making wheat are commercial varieties with specific technological characteristics. Wheat farming systems are constantly evolving, and as a result, related environmental issues emerge. We applied an LCA (Life Cycle Assessment) analysis, where the functional unit was 1 tonne of grain for each typology and system boundaries were from cradle to farm gate. Primary data were used in the study, and special attention was paid to fertiliser use. From an LCA perspective, our findings show that nitrogen (N) plays an essential role in plant production although producing different waterborne and airborne emissions and nitrate leaching, for the 4 commercial typologies studied. Furthermore, the impact can be differentiated based on the technological features of the commercial types. Our results led us to observe that the four wheat types show contrasting economic and environmental performances.

Nitrification inhibitor DMPSA mitigated N2O emission and promoted NO sink in rainfed wheat

Fertilized cropping systems are important sources of nitrous oxide (N2O) and nitric oxide (NO) to the atmosphere, and biotic and abiotic processes control the production and consumption of these gases in the soil. In fact, the inhibition of nitrification after application of urea or an ammonium-based fertilizer to agricultural soils has resulted in an efficient strategy to mitigate both N2O and NO in aerated agricultural soils. Therefore, the NO and N2O mitigation capacity of a novel nitrification inhibitor (NI), 2-(3,4-dimethyl-1H-pyrazol-1-yl) succinic acid isomeric mixture (DMPSA), has been studied in a winter wheat crop. A high temporal resolution of fluxes of NO and NO2, obtained by using automatic chambers for urea (U) and urea with DMPSA, allowed a better understanding of the temporal net emissions of these gases under field conditions. Seventy-five days after fertilization, the effective reduction of nitrification by DMPSA significantly decreased the production of NO with respect to the treatment without it, giving net consumption of NO in the soil (−61.72 g-N ha−1) for U + DMPSA in comparison to net production (227.44 g-N ha−1) for U. The explanation of NO deposition after NI application, due to biotic and abiotic processes in the soil-plant system, supposes a challenge that needs to be studied in the future. In the case of N2O, the addition of DMPSA significantly mitigated the emissions of this gas by 71%, though the total N2O emissions in both fertilized treatments were significantly greater than those of the control (43.69 g-N ha−1). Regarding the fertilized treatments, no significant effect of DMPSA in comparison to urea alone was observed on grain yield nor bread-making wheat quality. To sum up, we got a significant reduction of N2O and NO with the addition of DMPSA, without a loss in yield and quality parameters in wheat.

Potential yield of wheat in the United Kingdom: How to reach 20 t ha−1

Given the need for increased yields in wheat, new cultivars will be wanted with higher potential yield (in optimal physical environment, without weeds, pests or diseases). The aim in the United Kingdom is 20 t ha−1.Potential yield can be predicted from the annual total solar radiation incident on the crop, the fraction of incident photosynthetically active radiation (PAR) which is intercepted, radiation use efficiency (RUE), and harvest index. The potential yield of current crops (interception of 0.46 of annual incident PAR; RUE 2.7 g MJ−1 dry matter above ground, intercepted PAR; harvest index 0.5) was 12–14 t ha−1 for annual solar radiation 3300–3800 MJ m−2 which is typical across wheat-growing regions of the United Kingdom. Many combinations of increases in interception (especially retention of green leaves into August and September), RUE and harvest index would achieve potential yields of 20 t ha−1 in sunny locations or sunny years with annual solar radiation of 3800 MJ m−2 or above.Advancing growth duration by one month reduced yields because there was little radiation to be intercepted in March and much to be missed in July and August. If duration was advanced one month and extended by one month of maximum interception then yields were increased by around 16%.From the relationships among yield, nitrogen concentrations of grain and straw, and nitrogen supply from soil and fertilizer, yields of 20 t ha−1 would require fertilizer application of 450–680 kg N ha−1 for breadmaking wheat (13% protein) and 350–580 kg N ha−1 for feed wheat (11% protein), with soil supply 100–200 kg N ha−1 and harvest index 0.5–0.6. If nitrogen application was restricted to the N-max limit for Nitrate Vulnerable Zones (440–500 kg N ha−1) then 20 t ha−1 was achievable only with soil supply well above 100 kg N ha−1.Potential yield of wheat of 20 t ha−1 is possible in the United Kingdom from new cultivars with improved interception of radiation, RUE and harvest index (e.g. by 17%, 32% and 18%, respectively). Improved RUE can be exploited if optimum water and nutrients are maintained throughout crop duration. Increased harvest index raises yield and reduces straw and also produces a larger yield for a given amount of nitrogen supplied. High-yielding crops will require proportionate increases in nitrogen supply from the soil and fertilizer.

Investigation of the influence of bakery enzymes on non-yeasted dough properties during mixing

Understanding the influence of bakery enzymes on dough properties during the early stages of the breadmaking process can help optimize the design of enzymes for the bakery industry. The objectives of this study were to determine whether bakery enzymes affected dough aeration during mixing and whether outcomes differed according to flour strength. Doughs were prepared from a strong breadmaking flour and a cookie flour to which various bakery enzymes were added. Dough density was measured, and the ultrasonic phase velocity and attenuation coefficient in the resonance frequency region for bubbles in dough were evaluated. Dough properties differed according to the enzyme and a significant interaction between enzyme type and flour strength was observed. For strong breadmaking wheat flour doughs, the greatest changes were observed for glucose oxidase, followed by xylanase and then cellulose. For the weak flour doughs, the largest changes were observed for doughs containing lipase and xylanase, with the effect of glucose oxidase being much less pronounced. The enzyme-dependent changes in acoustic signatures and in dough density demonstrate that some bakery enzymes influence bread crumb structure as early as at the mixing stage.

Impact of heat moisture treatment and hydration level on physico-chemical and viscoelastic properties of doughs from wheat-barley composite flours

The impact of heat moisture treatment (HMT) on the thermoviscous, viscoelastic and mechanical properties of binary flour matrices (wheat:barley, 60:40, wt:wt) was investigated in untreated and HMT (15% moisture content, 1 h heating time at 120 °C) hydrated samples to assess the potential of HMT to modify dough viscoelasticity and doughmaking functionality in diluted breadmaking wheat matrices. HMT significance was tackled (a) in excess of water, by applying successive cooking and cooling cycles to hydrated samples (14%, w:w), determination of viscometric parameters, and subsequent determination of textural (compression test) and viscoelastic parameters (stress relaxation test) in pasted and gelled hydrated flours, and (b) under water restrictions by assessing the consistency (forward extrusion test), the primary and secondary mechanical properties (Texture Profile Analysis), and the viscoelastic behaviour (stress relaxation test) of untreated and HMT mixed doughs made at different flour hydration levels (63 and 70%). In highly hydrated blends, HMT barley flour provided enhanced viscosity patterns regardless of the presence of native or HMT wheat flour, and harder gels with larger initial stress to reach a defined deformation, particularly in the presence of HMT wheat flour. Under restricted water availability, doughs made at 70% hydration level when compared to their counterparts made at 63% explicited lower stress relaxation curves with higher values for both initial decay rate and extent of the decay, shorter relaxation times and higher percent of stress relaxation, giving softer and more cohesive doughs. The most elastic-like dough blends were those prepared with HMT wheat and barley flours at 63% hydration, while the most viscous-like doughs were those from native flours made at 70% hydration.

Zinc (Zn) concentration of bread wheat grown under Mediterranean conditions as affected by genotype and soil/foliar Zn application

The combination of plant breeding and agronomic biofortification is the most reasonable approach to minimize zinc (Zn) deficiency-related problems in humans, but also in crop production. However, its efficiency and suitability under Mediterranean conditions and its effects on the grain yield and quality parameters are not well known. Field experiments were conducted over two years in south-eastern Portugal, where soils are deficient in Zn. Ten advanced breeding lines and three commercial varieties of bread-making wheat were fertilized with four Zn treatments as following: i) control, ii) soil Zn application, iii) foliar Zn application and iv) both soil and foliar Zn application. Low rainfall produced 46 % more of grain Zn concentration but about 67 % less of grain yield. Grain Zn concentration varied greatly across treatments and cultivars with INIAV-1, INIAV-6, INIAV-9 and the commercial varieties being the most efficient. There were no significant increases in Zn concentrations due to soil Zn application, but gains higher than 20 mg kg−1 were obtained both with foliar and soil+foliar Zn applications. Grain yield was not significantly higher in foliar application, but increased to about 10 % in soil, and about 7 % in soil+foliar applications, respectively. In soils with low Zn availability, the best strategy to improve grain Zn concentrations has been to select the most efficient cultivars for Zn accumulation with the added application of Zn in soil+foliar form.

Influence of fungicide treatments on disease severity caused by Zymoseptoria tritici, and on grain yield and quality parameters of bread-making wheat under Mediterranean conditions

Zymoseptoria tritici is a major fungal pathogen which can cause serious loss in bread-making wheat. In this study, field experiments were conducted over two growing seasons to evaluate the effect of fungicide treatment (1- or 2-sprays of prothioconazole and tebuconazole) on Septoria leaf blotch (SLB) severity, wheat grain yield, hectolitre weight, crude protein and on the SDS (sodium dodecyl sulphate) sedimentation test. The influence of cultivar resistance on fungicide efficacy under Mediterranean conditions was also analysed. The results showed that in years drier than average, fungicide application might not be recommended as SLB severity would be low and the fungicide application itself could reduce grain yield. At high-severity of SLB, one spray of prothioconazole + tebuconazole applied between anthesis and maturation reduced disease severity by more than 50 % and increased grain yield by approximately 20 %. Fungicide treatment did not affect the quality parameters of the grain, measured as crude protein and by the SDS sedimentation test, under these experiment conditions.

Selenium biofortification in bread-making wheat under Mediterranean conditions: influence on grain yield and quality parameters

The diet of millions of people around the world is deficient in selenium (Se). Bread-making wheat has been successfully used in Se biofortification programs under temperate climate to remedy Se deficiency. However, its suitability under Mediterranean conditions and its effect on the grain yield and quality parameters are not well known. In a wheat field in south-western Spain, two foliar Se fertilisers (sodium selenate and sodium selenite) were applied at four application rates (0, 10, 20, 40 g ha–1) in 2010–11 and 2011–12. Results showed a strong and linear relationship between total Se in grain and Se dose for both fertilisers, although selenate was much more efficient. A dose of 10 g sodium selenate ha–1 was able to increase significantly the Se in grain to close to the recommended values, although Se loss of 28% during the milling process might be expected. Grain yield was not negatively affected by fertilisation, but grain protein and dry gluten were slightly negatively affected, but only in the dry year. Alveograph parameters were either not affected or slightly favoured by Se fertilisation in any studied year. Bread-making wheat is a good candidate to be included in biofortification programs under semi-arid Mediterranean conditions.

Influence of the partial substitution of wheat flour for quinoa and potato flour on the thermomechanical and breadmaking properties of dough

The imports of wheat for breadmaking could be reduced by using flour from other starch sources such as potato and quinoa.The thermomechanical properties of dough and the physical characteristics of bread, made from quinoa-wheat and potato-wheat composite flours were evaluated in this study. The percentages of substitution used were 10 and 20% for both potato and quinoa flour. The functional properties of flours were measured by the water absorption index (IAA), water solubility index (ISA) and swelling power (PH). The thermomechanical properties of composite flours were assessed using a Mixolab and the baking quality characteristics evaluated of the final product were weight, height, width and volume. The results showed that the higher values of IAA (4.48), ISA (7.45%) and PH (4.84) were for potato flour. Quinoa-wheat composite flour presented the lower setback and cooking stability data, which is a good indicative of shelf life of bread. On the other hand, potato-wheat composite flour showed the lower stability, minimum torque and peak torque, and the higher water absorption. Potato-wheat composite flour substituted for 10%, presented the weight (133.86g), width (6.01cm) and volume (491.67g/cm3) results more similar to wheat bread.

Kernel Elastic Properties and Sedimentation: Influence of High and Low Molecular Weight Glutenin Allelic Composition

Cereal ChemistryVolume 88, Issue 1 p. 41-44 Note Kernel Elastic Properties and Sedimentation: Influence of High and Low Molecular Weight Glutenin Allelic Composition J. D. C. Figueroa, J. D. C. Figueroa Centro de Investigación y de Estudios Avanzados. (CINVESTAV-Unidad Querétaro), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro, C.P. 76230 Qro., México. Corresponding author. E-mail: [email protected] Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University, 123 FAPC, Stillwater, OK 74078-6055.Search for more papers by this authorR. J. Peña, R. J. Peña CIMMYT, km 45 Carretera México Veracruz El Batán, Texcoco, México C.P. 56130.Search for more papers by this authorT. Maucher, T. Maucher Centro de Investigación y de Estudios Avanzados. (CINVESTAV-Unidad Querétaro), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro, C.P. 76230 Qro., México. University of Applied Science Furtwangen, Jacob-Kienzle Str. 17, 78054 Villingen-Schwenningen, Germany.Search for more papers by this authorP. Rayas-Duarte, P. Rayas-Duarte Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University, 123 FAPC, Stillwater, OK 74078-6055.Search for more papers by this authorK. Khan, K. Khan Department of Cereal and Food Sciences, North Dakota State University, 111 Harris Hall, Dept 7640, P.O. Box 6050, Fargo, ND 58108-6050.Search for more papers by this author J. D. C. Figueroa, J. D. C. Figueroa Centro de Investigación y de Estudios Avanzados. (CINVESTAV-Unidad Querétaro), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro, C.P. 76230 Qro., México. Corresponding author. E-mail: [email protected] Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University, 123 FAPC, Stillwater, OK 74078-6055.Search for more papers by this authorR. J. Peña, R. J. Peña CIMMYT, km 45 Carretera México Veracruz El Batán, Texcoco, México C.P. 56130.Search for more papers by this authorT. Maucher, T. Maucher Centro de Investigación y de Estudios Avanzados. (CINVESTAV-Unidad Querétaro), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro, C.P. 76230 Qro., México. University of Applied Science Furtwangen, Jacob-Kienzle Str. 17, 78054 Villingen-Schwenningen, Germany.Search for more papers by this authorP. Rayas-Duarte, P. Rayas-Duarte Robert M. Kerr Food & Agricultural Products Center, Oklahoma State University, 123 FAPC, Stillwater, OK 74078-6055.Search for more papers by this authorK. Khan, K. Khan Department of Cereal and Food Sciences, North Dakota State University, 111 Harris Hall, Dept 7640, P.O. Box 6050, Fargo, ND 58108-6050.Search for more papers by this author First published: 15 February 2011 https://doi.org/10.1094/CCHEM-10-09-0142Citations: 5AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Citing Literature Volume88, Issue1January/February 2011Pages 41-44 RelatedInformation