Gluten Percentage Research Articles

Manipulation of the post-flowering source/sink ratio differentially affects protein composition and gluten quality in contrasting bread wheat genotypes

Studies of the impact of assimilate availability during grain filling on protein composition and gluten quality of bread wheat are scarce. Therefore, this work aimed to analyze the responses of wet gluten percentage, SDS sedimentation index, and protein composition to changes in the source/sink (S/S) ratio (post-flowering growth per grain) in six Argentinean wheat genotypes contrasting in baking aptitude (three quality groups), as well as to evaluate its interaction with early nitrogen-sulfur fertilization. For two years, rainfed field trials were carried out in the Humid Pampas in Southern South America, applying manipulative S/S treatments (shading, defoliation, thinning, and trimming). Gluten percentage showed a negative linear trend against the increase in S/S ratio with differences among genotypes even within the same quality group (slope range: −0.0248 to −0.6566). The associations between the main protein fractions (i.e., GLI/GLU, HMW/LMW) with the S/S ratio were not significant, while the proportions of specific high molecular weight glutenin subunits were relevant, such as Glu-A1x/HMW (slope range: −0.00027 to −0.00147) and Glu-D1y/HMW (0.00029–0.00139). Early nitrogen-sulfur fertilization increased the influence of the S/S ratio on gluten percentage while stabilizing the sedimentation index. These results apport another approach, based on S/S ratio, to understanding the determination of grain quality under changing contexts.

Effects of replacing wheat bran with palm kernel cake or fermented palm kernel cake on the growth performance, intestinal microbiota and intestinal health of tilapia (GIFT, Oreochromis niloticus).

A nine-week feeding trial was conducted to evaluate the effects of replacing wheat bran (WB) with palm kernel cake (PKC) or fermented palm kernel cake (FPKC) on the growth performance, intestinal microbiota and intestinal health of genetically improved farmed tilapia (GIFT, Oreochromis niloticus) (initial weight 7.00 ± 0.01 g). Eleven isonitrogenous and isolipidic experimental diets were formulated by replacing 0, 20, 40, 60, 80, and 100% of dietary WB with PKC or FPKC. Replacement of WB with PKC concentrations up to 80% had no significant effect on the growth rate of tilapia or feed utilisation (p > 0.05). FPKC improved the growth performance of tilapia, with optimum growth achieved at 40% replacement level (p < 0.05). Complete replacement with PKC significantly decreased the activity of lipase and trypsin, and reduced the height of muscularis and the height of villus (p < 0.05). However, FPKC significantly increased amylase activity and villus height (p < 0.05). The apparent digestibility of dry matter and energy decreased linearly with increasing levels of PKC substitution, while FPKC showed the opposite trend (p < 0.05). PKC replacement of WB by 20% significantly reduced serum diamine oxidase activity and endothelin levels and increased intestinal tight junctions (p < 0.05). However, FPKC significantly decreased diamine oxidase activity and increased intestinal tight junctions (p < 0.05). PKC completely replaced WB, up-regulating the expression of pro-inflammatory factors (il-1β) (p < 0.05). When 40% of WB was replaced with FPKC, the expression of pro-inflammatory factors (il-1β and il-6) was decreased significantly (p < 0.05). Completely replacement of WB with PKC reduced the abundance of Firmicutes and Chloroflexi, while FPKC reduced the abundance of Fusobacteriota and increased the levels of Actinobacteriota. WB can be replaced with PKC up to 80% in tilapia feeds. However, the high percentage of gluten induced intestinal inflammation, impaired gut health, and reduced dietary nutrient utilisation and growth performance. Complete replacement of WB with FPKC promoted intestinal immunity. It also improved dietary nutrient utilisation and growth performance. However, the optimal growth was achieved at a 40% replacement level.

Effect of Planting Dates on Qualitative Traits of Wheat (Triticum aestivum L.) Varieties

A field experiment was carried out during the winter season 2022-2023 at the research station of the Field Crops Department, College of Agriculture, Tikrit University to study the effect of planting dates on the qualitative characteristics of each of the cultivated varieties to determine the best planting date for each variety and to find the best combination between (varieties x planting dates). The experiment was applied using the Split Plot Design method using a Randomized Complete Block Design (R.C.B.D) with three replications. Main plots included planting dates (Oct. 5, Oct. 25, Nov. 15, Dec. 5, Dec. 25) while sub-plots included wheat varieties (Ibaa99, Al-Rashid, Al-Baraka, Sham6, Tammuz2, Al-Hashimiyah, Al-Nour and Al-Adnaniyah). The results showed a significant effect of the variety treatments on all studied qualitative traits. Tammuz 2 variety was superior in the protein percentage and sedimentation volume (12.32% and 30.03 ml), respectively, Sham6 variety was superior in the wet and dry gluten percentage (36.64 and 12.30%, respectively), while Ibaa99 variety was superior in the ash and flour moisture percentage (1.91 and 9.60%, respectively). Planting date treatments had a significant effect on the qualitative characteristics of wheat varieties. Planting date treatment of Dec. 25 was superior by giving the best results for the protein percentage (12.05%), wet and dry gluten percentage (35.85 and 11.97%, respectively), ash percentage (1.76%), and sedimentation volume (28.92 ml). Also, the interaction between (varieties x planting dates) had a significant impact on the qualitative traits studied, the interaction treatment of (Tammuz2 x Dec. 25) was superior by giving the best results for the protein percentage (12.76%), the interaction of (Sham6 x Dec. 25) was superior in wet and dry gluten percentages (38.96 and 12.93%, respectively), and the interaction of (Ibaa99 x Nov. 15, Dec. 5 and Dec. 25) gave the highest values of ash percentage (1.96%), sedimentation volume (35.53ml) and flour moisture percentage (9.96%), respectively.

The Effect Of Rye Translocation T1BL.1RS on economically valuable traits of winter common wheat varieties

There have been studied new promising winter common wheat varieties ‘Ambar’, ‘Premiera’ and ‘Ermak’, the leading variety according to the area occupied in the Rostov region. The variety ‘Don 107’ was used as a standard according to reserve protein loci to identify introgression of genetic material from rye, and there has been studied the effect of the translocation T1BL.1RS on the severity of grain quality traits. The samples were grown in a competitive variety testing conducted in the department of winter wheat breeding and seed production of the ARC “Donskoy” in 2017-2019. Estimations, records, and observations were carried out in accordance with the methodological instructions of the State Variety Testing of agricultural crops. In order to identify rye translocations, there has been used the method of electrophoresis of alcohol-soluble reserve proteins in an acidic medium in a starch gel. There has been determined that the mean productivity of the new promising variety ‘Ambar’ over the years of study exceeded the standard by 6%, and the variety ‘Ermak’ by 7%. The excess of maximum productivity was 5% and 23%, respectively, over the standard and the leading variety. The variety ‘Premiera’ has had mean productivity higher by 13 and 14% compared to the standard ‘Don 107’ and the variety ‘Ermak’, respectively. There has been established a maximum productivity excess to the standard and the leading variety by 3% and 9%. At the same time, their flour strength and SDS-sedimentation were 63% and 60%, 102% and 97%, respectively. According to protein and gluten percentage in grain, the varieties ‘Ambar’ and ‘Premiera’, like ‘Don 107’ and ‘Ermak’ have fallen into the same quality group of class 3, being characterized with valuable grain. An important advantage of the ‘varieties Ambar’ and ‘Premiera’ is resistance to brown rust, yellow rust, stem rust and powdery mildew, since the translocation contains resistance genes to these diseases.

Response of some Yield and Quality Indicators of Different Cultivars of Bread Wheat to Spraying with Nano-Potassium Fertilizer

A field experiment was conducted in plot numbered 95 affiliated to Al-Mahaweel district, north of Babylon, during the seasons 2020-2021 and 2021-2022. In order to know the response of three bread wheat cultivars to the stages and concentrations of nano-spraying potassium. A randomized complete block design (RCBD) was used in a split-split plot with three replicates, where the cultivars(Abu Ghraib, Hawler, Aras) occupied the main plot, and the spraying stages (tilleting, elongation, booting) occupied the sub plot, while potassium nano-fertilizer concentrations occupied (2,1,0 g/L) for sub-sub-plot. The results showed that the cultivar had excelled in the highest values for the characteristics of weight of 1000 grains, total protein yield, and grain yield for both seasons, with averages of (38.01 g and 38.59 g), (0.498 tons.ha-1, 0.520 tons.ha-1) and (4.629 tons.ha-1). 1 and 4.777 tons.ha-1) respectively. The spraying treatment excelled in the booting stage of the nano potassium at a concentration of 2 g L-1, and recorded the highest values in the trait of the number of grains per spike and the percentage of gluten in the grains in%, as it recorded (44.43 grains and 44.88 grains), (16.59% and 16.71%), respectively, and the weight of 1000 grains for both seasons were (35.77 and 36.63 g) respectively.

Breeding estimation of the winter wheat varieties in the conditions of the southern forest-steppe of Western Siberia

The expansion of winter wheat sowing areas is one of the reserves for increasing grain production in the Siberian region, since the areas under winter wheat is 15–20 % larger than under spring wheat according to productivity and has great potential in using bioclimatic resources of the region. the availability of sources of economically valuable traits and the development of various initial material on their basis is of decisive importance for breeding of new winter wheat varieties and their successful introduction into production. The purpose of the current paper was to find sources of economically valuable traits from the collection of winter wheat varieties of Russian breeding in the conditions of Western Siberia. There has been studied a collection of varieties and lines of winter common wheat of Russian breeding from the institutions of the Rostov region, Stavropol, and Krasnodar Areas. Field and laboratory trials were carried out on the experimental field of the Omsk SAU in the conditions of the southern forest-steppe of Western Siberia in 2020–2022. Sowing was laid in fallow at the generally accepted sowing dates. According to the breeding estimation of the studied samples in the field seasons of 2020–2022 there was a significant correlation between winter resistance of plants and winter wheat productivity (r = 0.59), as well as an inverse correlation between productivity and gluten percentage (r = –0.36), grain ash content (r = –0.73) and sedimentation (r = –0.38). The varieties ‘Barynya’ (North Caucasian FNAC), ‘Gubernator Dona’, ‘Donna’ (Rostov ARC), ‘Don 107’, ‘Nakhodka’ (ARC “Donskoy”) and the line ‘K18918’ (RCG named after P.P. Lukyanenko), characterized by increased winter resistance (6.5–8 points) and productivity (351–384 g/m2) have been recommended as sources in breeding to improve productivity level and stability of winter wheat varieties in the conditions of Western Siberia. The varieties ‘Etnos’, ‘Anka’, ‘Gurt’, ‘Antonina’, ‘Alekseich’ and ‘Duplet’ of Krasnodar breeding with a high protein and gluten percentage (16.1–17.9 % and 35.5–39.3 %), large grain ash content and sedimentation (1.59–1.92 % and 58.0–67.0 ml) can be used as an initial material in breeding to improve the quality of winter wheat grain.

Productivity and quality of winter wheat grain in crop rotations with different types of fallow and at different levels of fertilization

The purpose of the current work was to study the effect of various winter wheat forecrops (weedfree fallow, green fallow, sown fallow) and fertilization levels (control without fertilizers, NPK–60 kg.a.i./ha, NPK–80 kg.a.i./ha, NPK–100 kg.a.i./ha) on productivity and quality of winter wheat grain. The study was carried out at the Federal State Budgetary Scientific Institution “Kursk FARC” in 2018–2020. There has been established that the large-sized grain was grown in a crop rotation with a sown fallow. There has been established that with an increase of mineral fertilizers’ doses, the differences between crop rotations raised. In the crop rotation with sown fallow, grain evenness was also higher, by 0.3 and 0.5 % more than in crop rotations with green manure and weedfree fallow. There has been found that regardless of the crop rotation, with an increase in the dose of mineral fertilizers, grain evenness increased. There has been determined that the trait ‘1000-grain weight’ was the highest when it was sown in green fallow with 48.4 g of NPK–100 kg.a.i./ha, which was due to the improvement of the nutrient regime of the soil with the introduction of green manure. There has been determined that when growing wheat in green fallow in the variant without fertilizers, crude gluten in the flour was 2.3 and 2.5 % more than in sown and weedfree fallow. This pattern was also preserved on fertilized backgrounds. The indicator of gluten percentage in flour increased with the growth of fertilizer. There has been found that crop rotation with weedfree fallow was the best in terms of gluten elasticity. Winter wheat productivity at NPK–60 kg.a.i./ha and NPK–100 kg.a.i./ha was higher when sown in weedfree fallow, and on unfertilized control and at NPK–80 kg.a.i. / ha when sown in green fallow. There has been noted that there is a significant improvement in crop productivity, for example, from 4.39 to 6.19 t/ha in crop rotation with weedfree fallow, with an increase in fertilizer application rates.

Comparative Study on Rheological Properties of Wheat Flour Types for Industrial Usage

&lt;span lang="EN-US"&gt;Wheat, &lt;em&gt;Triticum aestivum&lt;/em&gt; is one of the grains consumed worldwide as a staple food used in a variety of processed commodities. &lt;/span&gt;&lt;span lang="IN"&gt;The r&lt;/span&gt;&lt;span lang="EN-US"&gt;heological properties of the raw commodity will define the end product’s characteristics, whether it is of high quality or not. Moreover, the processes of, e.g., grinding, crushing, etc., of grain will also determine the flour’s content, which will further go on for other processes and be delivered to the consumer in the end product. &lt;/span&gt;&lt;span lang="IN"&gt;To that end&lt;/span&gt;&lt;span lang="EN-US"&gt;, the properties and effects of different wheat flour contents were analyzed for different types of flour 550, 1050 and whole grain flour available in Germany. These samples were analyzed to select the best-suited commodity for industrial purposes. Falling number, gluten percentage, starch content, viscosity and farinograph were determined for flour &lt;/span&gt;&lt;span lang="IN"&gt;during&lt;/span&gt;&lt;span lang="EN-US"&gt; baking test and bread volume for its products. Three types of flour with different content percentages were tested for comparison &lt;/span&gt;&lt;span lang="IN"&gt;to&lt;/span&gt;&lt;span lang="EN-US"&gt; find the best-suited type for the baking purpose among them. Among the types 550, 1050 and whole grain flour, the parameters are fitter for bread baking process is 550 type as the results show falling number = 450.25; 334; 296.87; starch (%) = 75.45; 69.72; 64.75; gluten (%) = 38.65; 31.84 and 21.44, and bread volume is 400, 340 and 300 ml respectively. This study suggested that flour with more starch content and a falling number will produce a reasonable volume and more appealing bread regarding sensory attributes.&lt;/span&gt;

Study of the quality indicators of modern winter wheat varieties developed by the FSBSI ARC “Donskoy”

The current paper has presented a three-year estimation of 14 new winter bread wheat varieties, recently developed in the laboratory of half-intensive type of the FSBSI Agricultural Research Center “Donskoy”, according to such indicators as kernel hardness, grain nature weight, protein and gluten percentage in grain, IDK, SDS-sedimentation, flour strength, volume yield of bread from 100 g of flour and general baking assessment. The main way to improve the quality of winter bread wheat grain and flour is breeding, the development of varieties and samples with optimal values of these indicators. The purpose of the current study was to estimate current winter bread wheat varieties developed by the FSBSI Agricultural Research Center “Donskoy” according to the main quality indicators of grain and flour. Breeding for high flour-grinding and baking quality of grain has always been one of the priority areas for winter bread wheat breeding at the Agricultural Research Center “Donskoy”. There has been identified more than 14 % of protein in grain on average for all studied varieties in 2019 (14.14 %) and 2021 (14.10 %). The average value of gluten content in grain was at the level of 27.1 %. More than 28.0 % of gluten was found in such varieties as ‘Volnitsa’ (28.9 %), ‘Podarok Krymu’ (29.5 %) and ‘Zolotoy Kolos’ (28.9 %). According to a set of quality indicators, the studied genotypes belonged to the second and third quality classes according to GOST 9353-2016. According to the study results, there have been determined significant positive correlations between protein percentage and gluten content in grain (r = 0.71±0.19); volume yield of bread and general baking assessment (r = 0.95±0.05); gluten content and flour strength (r = 0.57±0.22); grain nature weight and SDS-sedimentation (r = 0.62±0.21); SDS-sedimentation and flour strength (r = 0.63±0.21).

Effects of Different Soil Moisture-Holding Strategies on Growth Characteristics, Yield and Quality of Winter-Seeded Spring Wheat

Drought during the overwintering period threatens the emergence rate and restricts the yield under the “winter-seeded spring wheat” cultivated model in the Hetao Plain Irrigation District in Inner Mongolia. To address this issue, from 2017 to 2019, six treatments were set up in the field to study the emergence rate, growth attributes, grain quality, yield and its percentage of winter-seeded spring wheat. These treatments were the (1) application of water-retaining agents under winter sowing (WRA), (2) soil amendments under winter sowing (SA) and wheat seed presoaking with amino acid water-soluble fertilizer under winter sowing (SP), (3) straw mulching under winter sowing (SM), (4) film-mulching hole sowing under winter sowing (FMHS), (5) blank control under winter sowing (CKW) and (6) conventional blank control under spring sowing (CKS). The results showed that the emergence rate of winter-seeded treatment was lower than CKS treatment, the emergence of WRA, SA, SM, and FMHS treatment increased by 5.4%, 2.3%, 6.5% and 10.8% compared with CKW treatment, respectively. The winter-seeded treatment is earlier than CKS treatment in the growth process, in which FMHS treatment is between 12 d and 16 d earlier in the emergence period, between 13 d and 15 d earlier in the maturation period, between 8 d and 12 d earlier than the CKW treatment in the emergence period, and between 8 d and 10 d earlier in the maturity period. Compared with CKW treatment, WRA, SA, SM, FMHS and CKS treatments increased yield by 13.49%, 11.42%, 14.75%, 21.61% and 28.15%, respectively. FMHS treatment significantly reduced the total water consumption and significantly improved water use efficiency. The protein content, wet gluten content, sedimentation value, dough ductility and maximum resistance in CKS treatment were significantly lower than other winter sowing treatments. The protein percentage and wet gluten percentage in FMHS treatment were the highest, and the difference with CKW treatment was significant. In summary, film-mulching hole sowing in winter improves soil water and the emergence rate, significantly accelerates the growth process of wheat, increases yield and promotes grain quality.

Influence of sowing dates and seeding rates on productivity and grain quality of the Univer winter bread wheat variety

In the southern zone of Rostov region there were studied seeding rates (1, 2, 3, 4, 5, 6, 7 million pcs/ha) and sowing dates (the 10th, 20th, 30th of September, the 10th of October) of Univer soft winter wheat variety according to various forecrops (black fallow and sunflower). The research was carried out in 2020-2021. It has been established that according to the studied predecessors, the Univer variety shows a tendency to form the highest grain yield in the late sowing periods (September, the 30th and October, the 10th): significantly higher by 0.43-0.73 t/ha in comparison with the control sowing on September, the 20th. It was determined that, regardless of the sowing date, according to the «black fallow» predecessor the maximum productivity of 6.33-7.13 t/ha had been obtained with seeding rates of 4 and 5 million pcs/ha, and 4.16-4.80 t/ha with seeding rates of 6 and 7 million pcs/ha when sown after sunflower. The least productivity but the highest protein and gluten percentage in the variety was identified in the variant with the minimum seeding rate (1 million pcs/ha) and was 5.08-6.09 t/ha sown after the black fallow with 13.7-14.3 and 25.0-26.0 %, respectively; 3.00-3.59 t/ha sown after sunflower with 13.6-14.0 and 22.9-24.3 %, respectively. With a sowing rate increase, high productivity was due to the number of productive stems. When sown after black fallow, the greatest economic effect of Univer variety was obtained when sown on the 10th of September with a seeding rate of 5 million pcs/ha. When sowing in later dates, there was an increase of efficiency of lower seeding rates of 2, 3 and 4 million pcs/ha. When sown after sunflower, there was a high economic effect with seeding rates of 5, 6 and 7 million pcs/ha at all sowing dates.

EFFECT OF DIFFERENT FOOD ENZYMES AS LEAVENING AGENT ON WHEAT FLOUR PROTEIN DURING FERMENTATION

The present study was undertaken for the characterization of wheat flour on the basis of protein content and dough quality and to evaluate the rheological changes of the dough after fermentation with a-amylase, protease, sodium acid pyrophosphate (SAPP) and yeast. In this experiment, three types of wheat flour (hard, soft and mixed) were used and the resulted gluten percentage were 1575, 10.14 and 5.78, respectively. Four types of dough samples were made. During fermentation of the dough, the temperature and pH of the dough mass using different leavening agents viz. a-amylase, protease, SAPP and yeast have been found optimum 24 to 25 °C at pH 5.9- 6.3; 25 to 26 °C at pH 6.2; 26 °C at pH 5.2 to 5.4 and 28 to 30 °C at pH 4.9 to 5.3, respectively. After fermentation, the content of gluten in different processed dough samples were estimated as 8.32 %, 0.11%, 6.5% and 3.15 %, respectively. The use of a-amylase resulted crispiness crumb, protease resulted very small yellowish crumb product, SAPP resulted very good crumb mass with increased volume and yeast showed more elastic crumb texture with gas cell at desirable stage. The results of the study indicate that, soft wheat flour can be used for quality biscuit dough preparation and the use of particular leavening agents can bring desirable rheological changes during fermentation. The particular leavening agents can also help to produce well structured crumb texture, sufficient gas cell (porosity) and color which are few of the requirements for standard biscuit production.

The study of breeding material of winter bread wheat according to the main criteria of quality

The study of grain quality at all stages of a variety development, starting with the selection of parental pairs, is the most important condition for the efficiency of breeding. The purpose of the current paper was to estimate winter wheat samples according to the main criteria of grain quality and to select promising ones for further use in the breeding process. The study was carried out in 2019–2021. There were studied new varieties and promising lines of winter bread wheat from the main Competitive Variety Testing, according to green manure fallow. Criteria characterizing grain quality were determined in the laboratory conditions in accordance with methodology and GOSTs. Based on the conducted study, there were identified sources that were characterized by a high severity of grain quality traits. According to ‘grain unit’, there were distinguished such varieties as ‘Matritsa’, ‘Rubin Dona’ and the lines ‘1043/17’ and ‘1582/166’. According to the general kernel hardness there were identified such samples as ‘Matritsa’, ‘Priazovie’ and the line ‘1582/16’. The samples and lines ‘Ermak’, ‘Razdolie’, ‘Rubin Dona’, ‘Matritsa’, ‘Priazovie’, ‘1582/16’, ‘1043/17’, ‘1295/18’, ‘1431/18’, ‘1463/18’, ‘1518/18’, ‘1612/18’ and ‘1895/18’ corresponded to good quality according to SDS-sedimentation. The sample ‘1463/18’ was characterized by a high protein percentage in grain (15.02 %). There were also studied a quantity and quality of gluten, falling number and baking properties. The varieties ‘Rubin Dona’, ‘Matritsa’, ‘Priazovie’ and the lines ‘1582/16’, ‘1463/18’ were characterized by the best expression of the studied traits of quality. These genotypes can be used in the breeding process as sources of high protein and gluten percentage in grain and good baking properties.

Combining Ability Determination of Chemical Structures and Grain Yield of Grains (Triticum Aestivum. L)

The crosses were carried out according to the half-reciprocal cross-hybrid system proposed by of ten genotypes of bread wheat (Triticum aestvum.L) in the agricultural season (2018-2019) in the fields of a farmer in Baladrooz district - Diyala governorate. Crosses were carried out between them to obtain the seeds of the first generation of 45 hybrids according to the second Krvenk method, the second model. Parents and first-generation crosses were planted in the second season on (25) November 2020 using the RCBD and with three replications. Estimated (grain yield, protein, total and dry gluten, ash). The results of the analysis of variance for the studied traits of the mean squares of the genotypes of fathers and individual crosses and fathers against crosses were significant at the 1% probability level for all traits except for fathers against crosses. The performance of the genotypes in the studied traits in the trait of grain yield in the father (4) was superior and gave the highest rate of (72.08) gm plant ¯1, and the hybrid (1×10) was significantly superior to the rest of the crosses with an average of (80.39) gm plant ¯1. In the percentage of protein, it was superior to the Parent (1) and gave the highest percentage of protein (15.28%). The hybrid (2×3) was significantly superior with the highest percentage of protein (15.78)%. And for the trait of total gluten is superior to the Parent (6), the percentage of gluten in it is (74.0)%. The hybrid (8×6) was superior with the highest value of the gluten percentage which reached (88.67)%. In the trait of dry gluten, Parent (6) had the highest percentage of dry gluten, which was superior with a percentage of total gluten that amounted to (32.10%), while in crosses, the hybrid (1×2) had the highest percentage of dry gluten (22.80). The highest ash value reached (2.32), while in the hybrids (4×8) the hybrid surpassed with the highest ash value (2.66).The estimates of the general combing ability for each were positive in grain yield and significantly in the Parent (1, 3, 4, 9, 10). As for the estimates of the special effects of each individual hybrid for the studied traits, they were positively affected in the grain yield and in the desired direction in the direction of sixteen hybrids, the most important of which are (1×8), (1×10), (2×3), (2×4) and (2×). 6) In the proportion of protein, it was a significant positive desirable at the probability level of 1% in the hybrids, including (1×10) and (2×3).

“SADIQ-21”: A New High Yielding and Rust Resistant Bread Wheat Variety

Sadiq-21 is a new wheat variety (Triticum aestivum L.) with better yield and rust resistance. It has been released for general cultivation in Punjab in 2021. The variety has been developed through selection from exotic germplasm at Regional Agricultural Research Institute (RARI), Bahawalpur, Pakistan. This variety has high yield potential (&gt;6700 kg ha-1) and is resistant to yellow, leaf and stem rust. The variety can be adapted to rainfed areas of the province due to its better tolerance against moisture stress. Thousand grain weight ranges from 38-40 g, test weight is high (75.7 kg hl-­1). It is less appealing to wheat aphids and responds very well to fertilizers. The grains are amber in colour and contain good protein, starch and gluten percentage (12.9%, 53.9% and 21%, respectively). It has good chapati making quality. It has good yield potential if planted in the first two weeks of November, maintaining a seed rate of 100-120 kg ha-1 and a fertilizer dose of 150-120-60 NPK kg ha-1. It can be concluded that Sadiq-21 has high yield capability and is resistant to biotic and abiotic stresses prevaling in the region.

EFFECT OF FOLIAR APPLICATION OF MORINGA LEAVES EXTRACT ON YIELD AND QUALITY OF BREAD WHEAT

A field experiment was conducted at the experimental field, Dept. of Field Crops, Coll. of Agricultural Engineering Sciences, University of Baghdad, Al-Jadiriya, Iraq, during the winter seasons of 2018-2019 and 2019-2020, to study the effect of foliar application of moringa leaves extract at different stages of growth and its reflection on yield and quality of bread wheat (Triticum aestivum L.) var. Rasheed by determining best concentration and the spraying stage to raise the efficiency of production. A split plot arrangements was used according to RCBD design with three replicates, where the main plots contained three concentrations of moringa leaves extract (1/10, 1/20, 1/30), as well as control treatment (sprayed plants with water) While the sub plots contained three spraying stages (S1: tillering + elongation + booting stage , S2: elongation + booting + 100% anthesis stage, S3: booting + 100% anthesis + grain formation stage). The results showed that the concentration of 1/20 had a significant impact by giving the highest means of quality trails and grain yield 4.73 and 4.84 Mg ha-1 for both seasons. Spraying stage S1 recorded highest grain yield 4.45 and 4.56 Mg ha-1for the both seasons while the spray stage S3 recorded the highest rate of quality trails. Therefore, we recommend spraying the moringa leaves extract with concentration of 1/20 in the S1 stage for the highest grain yield while spraying it during the S3 stage to obtaine the highest protein and wet gluten percentage.

Response of Several Varieties of Spraying Wheat to Kinetin

A field experiment was carried out during winter season of 2020-2021 at one of the fields of Al-Hamdhiya research station - College of Agriculture - Anbar University - Ramadi district in order to know the response of some growth traits, grain yield and its quality of several varieties of spring wheat to spraying of kinetin. Randomized complete block design (RCBD) according to split plots arrangement at three replications was used. The main plots were occupied by four concentrations of kinetin (0, 50, 100 and 150 mg L-1), whereas the sub-plots were occupied by three varieties of spraying wheat (Sham-6, Iba-99 and Bora). The results showed that the spraying of kinetin at a 100 mg L- 1was significantly superior inthe plant height (101.78 cm), flag leaf area (48.32 cm2), number of grains (57.58 grain spike-1), grain yield (6.542 ton ha-1) and dry gluten percentage (8.91%) compared with other concentrations. Also, Iba-99 variety was significant superior inthe flag leaf area (48.67 cm2), number of grains (62.71 grain spike-1), grain yield (7.185ton ha-1) and wet gluten percentage (28.50%) compared with other varieties.We conclude the possibility of using kinetin to improve the performance of bread wheat crop, as well as the possibility of using the Iba-99 variety on a large scale for agriculture in Iraq.

The study of biochemical properties of legume flour (peas, soybeans), physical and baking indicators of the dough from mixtures with wheat flour

High protein content, simplicity and time of cooking are two main advantages with which legumes have gained popularity among the population, however, this culture is used not only in its pure form, but also in the form of additives for baking. Adding pea and soybean flour to composite mixtures affects the behavior of the dough, requires corrections in the baking process, and all these issues can be resolved by farinographic analysis. The purpose of the current study was to determine the biochemical parameters of whole-meal pea and soybean flour, to study the rheological properties of the dough of composite mixtures with grain legume flour and to evaluate the efficiency of mixing pea and soybean flour with premium wheat flour according to the results of baking assessment. There has been identified nutritional value of whole-meal pea and soybean flour, additives exceeding the protein content on 13.2–23.6%, oil content on 1.3–21.2%, sugar content on 3.2–9.3%, which is very important in baking. There has been characterized the influence of the type of ingredients (pea, soybean flour) on the rheological properties of dough using farinographic analysis, when 5% addition of pea flour (the variety ‘Flagman 9’) to composite mixtures did not worsen the physical traits of the dough, 10 and 15% addition reduced dough stability on 1–2 minutes, valorimetric assessment on 4–6 e.u., but water absorption capacity of flour raised on 6% in relation to wheat flour. The addition of whole-meal soybeans (the variety ‘Samer 1’) strengthened and improved the physical the dough parameters, however, the volume of bread reduced because of a decrease in gluten percentage in the mixtures and the prevailing salt-soluble (globulins) and water-soluble (albumin) protein fractions. There has been estimated the efficiency of mixtures of premium wheat flour with wholemeal pea and soybean flour, when the overall baking assessment gave positive results of 4.0–4.6 points; in that case the bread is attractive, of regular shape, with smooth crust without cracks, the crumb color is light yellowish with fine porosity, but a little denser than in control, the smell is pleasant and fragrant.

Safe use of Wheat Flour by Knowing Gluten Content

There is greater demand for fast food in the form of noodles, pasta, pizza, bread, etc. in younger generation. Wheat is a staple food of many Indians. Wheat flour is the main ingredient of fast food products. The main contents of wheat are proteins and carbohydrates. Gluten is the protein part of wheat flour which gives elasticity and strength to dough. Wheat with high gluten content is preferred by many food industries however gluten is responsible for digestive discomfort and also found to be allergic, under such circumstances it is necessary for us to select wheat with less percentage of gluten for consumption. Hence in present study wheat flour gluten was analysed and the quantification of gluten was done by calculating wet gluten, dry gluten. The gluten index is also studied by using biochemical test (Folin-Lowry method). In all six local varieties of wheat were analyzed for gluten content, and out of them many showed high gluten content. Present study gives an idea to select the variety of wheat to be used for consumption.

Effect of Cytokinin Levels on Some Varieties of Wheat on Yield, Growth and Yield Components

An experiment was conducted throughout winter 2020-2021 in the experimental field of the Department of Field Crops, Tikrit University to investigate the effect of spraying cytokinin on the growth and yield of wheat bread Triticum aestivum L varieties. Randomized Complete Block Design (RCBD) was used with a split-plot system and three replications. Cytokinin concentrations were 0, 100, 200 that were sprayed on two dates; during the branching stage (ZGS: 22); during the al-Battan stage (ZGS:40). Ten varieties were used included Al-Rasheed, Ibaa 99, Sham 6, Baghdad, Bohouth 22, Adana 99, Bora Italian, Sulaymaniyah 2, Al Fayyad and Al Wafiya. Nnumber of days from planting to 50% of spikes, leaf area of the flag, grain yield and biological, and protein percentage and wet gluten percentage were measured. The ten-wheat cultivars showed a significant difference in growth, yield, and quality. The Fayyad was the earliest than the other cultivars by the number of days from emergence to 50% spikes, 104.33 days, and the highest of the number of spikes per area unit, 569.22 spikes. m-2. Rashid cultivar showed the highest average of flag leaf area, 67.22 cm2, and the highest average number of grains per spike,100.88 grains. Also, it gave the highest average of grain yield, 496.77 g. m-2. Sulaymaniyah 2 cultivar was the highest in the weight of 1000 grains, 51.38 g. Spraying 200 ml. L-1 cytokinin indicated a significant difference for the most of traits such as flag leaf area, 53.56 cm2, the number of grains in the 78.80 grains, biological yield 452.46 g. m-1, protein percentage, 15.02%.