Bread Wheat Production Research Articles

Sesbania brown manuring improves soil health, productivity, and profitability of post-rice bread wheat and chickpea

SummaryContinuous rotation of rice with wheat in rice–wheat system has resulted in stagnant yields and reduced profit margins while deteriorating the soil health. Legume incorporation in existing rice–wheat rotations might be a viable option to improve soil health and productivity. We investigated the influence of puddled transplanted flooded rice and direct-seeded rice on weed dynamics, soil health, productivity, and profitability of post-rice wheat and chickpea grown under zero tillage and conventional tillage. The previous direct-seeded rice crop was either sown alone or intercropped with sesbania as brown manure. The experiment comprised different rice–wheat and rice–chickpea systems which had been in place for two years: with and without rice residue retention. The initial soil analysis indicated that the plots with sesbania brown manuring in direct-seeded rice had the lowest soil bulk density (17.2%) and highest soil porosity (19.3%). Zero tillage in wheat or chickpea in the plots previously cultivated with co-culture of sesbania and direct-seeded rice increased total soil organic carbon by 13–22% in both years. The plots with sesbania brown manuring in direct-seeded rice followed by zero till or conventional till wheat and the plots with direct-seeded rice followed by zero till wheat with rice residue retention recorded the greater concentrations of total nitrogen, available phosphorus, and exchangeable potassium. Zero tillage in wheat and chickpea in post-rice sesbania brown manuring plots produced 41% and 43% more grain yield than those in the puddled transplanted flooded rice with conventional tillage and had the highest profitability. Overall, the rice–chickpea systems had better soil health and profitability than rice–wheat cropping systems. In conclusion, direct-seeded rice intercropped with sesbania followed by wheat and chickpea under zero tillage suppressed weed flora and improved soil physical properties, nutrient availability, productivity, and profitability.

Is Wheat Bread a Better Choice Than White Bread?

Abstract Objectives Are wheat bread products healthier than white bread products at sandwich restaurants? Methods An online nutritional analysis was conducted for wheat and white bread item from seven restaurants. Nutritional apps, including Cronometer (www.cronometer.com) and restaurant websites nutrition information were used to collect the data. Specifically, nutritional information was used to compare one wheat and one white bread product from each restaurant in the following nine categories: Calories, total fat, saturated fat, trans fat, sodium, cholesterol, total carbohydrates, dietary fiber, sugar, and protein. In order to maintain consistency, the data were normalized to weight of the bread product. Results The results suggest that what is determined a ‘healthy’ choice is dependent on the specific nutritional characteristics. For instance, white bread consistently showed lower Calories, total carbohydrates, added sugars, and sodium. However, the wheat bread had higher protein content and 2–3 times the dietary fiber compared to its white bread counterpart. Conclusions These results reinforce the idea that healthier choices may be individualized and underscores the trend towards personalized nutrition. Funding Sources None.

Impact of Preceding Crop, Sowing Methods and Nano-Fertilizer (Amino mineral) on Bread Wheat Production and Quality in Toshka Region, Egypt

THE CURRENT study was carried out at the Experimental Farm of the Water Studies and Research Complex (WSRC) Station, National Water Research Center, in Abu Simbel, Toshka Region (laying out in the part of the south valley of Egypt, about 1300 and 280km. south from Cairo and Aswan, respectively) during 2018-19 and 2019-20 seasons to study the effect of preceding crop (PC1: fallow, PC2: soybean and PC3: sunflower), sowing methods (SM1: drilling and SM2: broadcasting) and nano-fertilizer (NF1: 0.0 Nano (control), NF2: 125, NF3: 250 and NF4: 500mL fed-1) on the growth, yield and its quality of bread wheat cv. Giza 171 in sandy-loam soil. The experiment was carried out in (RCBD) using strip-split plot design with three replications. Results showed that plant height, number of spike plant-1, number of leaves plant-1, flag leaf area, spike length, number of grains spike-1, 1000-grain weight, grain yield, protein content, hectoliter weight, wet and dry gluten traits were significantly affected by preceding crops, sowing methods and nano-fertilizer in both seasons. Wheat preceded by soybean shows an increase in all studied wheat traits than those preceded by sunflower crop and fallow. The drilling method showed remarkably superior performance for all studied traits, except the plant height and hectoliter weight which was recorded the highest mean values with the broadcasting method. Increasing nano-fertilizer concentration from 125 to 500mL fed-1 resulted in an increased significance in all previous traits, except for hectoliter weight trait which was decreased by increasing nano-fertilizer concentration in both seasons. Also, all interactions involved in this respect had significant influences on the majority of the traits, and the highest mean value of grain yield was (3.480 and 3.553 ton fed-1) in the 1st and 2nd seasons, respectively which were resulted from planting wheat after soybean (PC2) with drilling method (SM1) and spraying with 500 ml fed-1 nano-fertilizer (NF4) at three times.

Determination of NPS fertilizer rates based on Pc and Pf for yield and yield components of bread wheat (Triticum Aestivum L.) in Negelle Arsi District, West Arsi Zone of Oromia, Ethiopia

The study was conducted for two years on farmers’ fields in Nagelle Arsi District in 2018/19 to 2019/20 to evaluate the effect of rates of NPS fertilizer on growth, yield and yield components of bread wheat and to determine economically appropriate rate of NPS fertilizer for bread wheat production. The experiments were laid out in randomized complete block design (RCBD) with two replications with a plot size of 5 m x 4 m accommodating 20 rows each spaced 20 cm. Spacing of 1.0 m and 0.5 m were maintained in between adjacent blocks and plots, respectively. The treatments consist of 100% Pc from TSP fertilizer and 100, 75, 50, 25% Pc from NPS fertilizer and control (no fertilizer application) on a bread wheat variety Ogolcho with seed rate of 150 kg ha-1. Weed and yellow rest were managed by pallas and rexcido, respectively. The effects of NPS fertilizer rate on mollic andosols was highly significant with phosphorus critical and requirement factors (p<0.01) on plant height, aboveground dry biomass and grain yield whereas spike length, seed per spike and thousand kernels weight were not significant. Also, the effects of NPS fertilizer rate on eutric vertisols was highly significant with phosphorus critical and requirement factors (p<0.01) on spike length, seed per spike, aboveground dry biomass and grain yield whereas the plant height and thousand kernels weight were not significant. The highest grain yield was obtained in 100% pc TSP with recommended rate of 46 kg N ha-1 followed 100% pc NPS with recommended rate of 46 kg N ha-1. The lowest yield (2468 kg ha-1) was obtained in control. The partial budget analysis showed that the maximum net benefit with an acceptable marginal rate of return (MRR) was obtained from 75% pc NPS fertilizer and supplemented rate of 69 kg N ha-1 application on eutric vertisols and 100 % pc NPS fertilizer and supplemented rate of 46 kg N ha-1 application on mollic andosols.

ФОРТИФІКАЦІЯ ПШЕНИЧНОГО ХЛІБА ІННОВАЦІЙНИМИ ІНГРЕДІЄНТАМИ РОСЛИННОГО ПОХОДЖЕННЯ

Bakery products have recently become the subject of discussion about the nutritional value of bread of different varieties, and one way to increase it is to enrich bakery products with innovative components of plant origin, so the development of new breads enriched with innovative plant components is relevant. It is important not only to choose the fortification component, but also to study the methodology of its addition, to determine the physical and chemical parameters of finished products and semi-finished products. The production of bread enriched with biologically active substances of vegetable raw materials is a promising direction for the development of innovative technologies in the food industry. Currently a recipe for wheat bread enriched with broccoli and cauliflower powder has not been developed, and the possibility of improving its taste by adding lemon zest has not been studied. Development of technology for the production of wheat bread enriched with dry vegetable raw materials: broccoli and cauliflower powder, improvement of taste properties by adding lemon peel. The influence of additives on the quality of gluten, the lifting power of yeast, quality indicators of finished bread, and optimal dosage of fortification components. The nutritional and energy value of enriched products is calculated. The samples selected according to the results of physicochemical and organoleptic research allow to recommend the developed recipe of wheat bread with the addition of cauliflower powder (8 %), broccoli powder (6 %) and lemon zest (6 %) as an innovative product - wheat bread fortified with dried vegetables.

Evaluation of the susceptibility of modern, wild, ancestral, and mutational wheat lines to Septoria tritici blotch disease

AbstractGlobally, bread wheat production is threatened by fungal diseases, including the devastating disease Septoria tritici blotch (STB). Given the global importance of STB, and the difficulty in identifying novel sources of resistance to this disease, we screened a variety of wheat genotypes, including wild, ancestral, and mutagenized lines, for their STB response. This delineated a panel of wild wheat relatives and Watkins collection lines with exceptional resistance to a range of Zymoseptoria tritici isolates, some of which are highly virulent on modern, elite wheat varieties. Additionally, we characterized the STB susceptibility of 500 lines of the wheat cultivar Cadenza TILLING population and developed backcross derivatives of two TILLING lines that show dominant partial resistance to STB. These backcross lines are partially resistant to multiple isolates of Z. tritici, and, with the wild and ancestral lines identified, provide a useful reservoir of STB‐resistant germplasm for use in wheat breeding programmes.

Impact of exogenous maltogenic \u03b1-amylase and maltotetraogenic amylase on sugar release in wheat bread

The use of exogenous maltogenic α-amylases or maltotetraogenic amylases of bacterial origin is common in wheat bread production, mainly as antistaling agents to retard crumb firming. To study the impact of maltogenic α-amylase and maltotetraogenic amylase on straight dough wheat bread, we performed a discovery-driven proteomics approach with commercial enzyme preparations and identified the maltotetraogenic amylase P22963 from Pelomonas saccharophila and the maltogenic α-amylase P19531 from Geobacillus stearothermophilus, respectively, as being responsible for the amylolytic activity. Quantitation of mono-, di- and oligosaccharides and residual amylase activity in bread crumb during storage for up to 96 h clarified the different effects of residual amylase activity on the sugar composition. Compared to the control, the application of maltogenic α-amylase led to an increased content of maltose and especially higher maltooligosaccharides during storage. Residual amylase activity was detectable in the breads containing maltogenic α-amylase, whereas maltotetraogenic amylase only had a very low residual activity. Despite the residual amylase activities and changes in sugar composition detected in bread crumb, our results do not allow a definite evaluation of a potential technological function in the final product. Rather, our study contributes to a fundamental understanding of the relation between the specific amylases applied, their residual activity and the resulting changes in the saccharide composition of wheat bread during storage.

Bread-making properties of einkorn wheat (Triticum monococcum ssp. monococcoum) and its suitability for whole wheat bread production

With the increase in demand for healthy and safe food, the interest in the wild ancestors of wheat and the demand for einkorn wheat have increased in the last few decades. In Turkey, einkorn wheat is commonly consumed as bulgur. However, due to the higher protein, minerals particularly Zn and Fe, and phenolic compounds it contains, einkorn wheat flour has started to be added to wheat flour at different rates. Aim in this study is to determine the suitability of einkorn wheat for bread making. Einkorn refined flour addition enables lighter and brighter bread production, while the increasing amount of whole wheat flour has brought together darker bread. Due to the higher amount of bran, it contains, whole wheat flour has led to a significant reduction in bread volume value. The ZS, modified Zeleny sedimentation, SDSS and modified sodium dodecyl Sulphate sedimentation values which directly affect the bread structure showed significant decreases as the amount of einkorn flour and wholemeal flour increased. Einkorn can be mixed with bread wheat flour and whole wheat flour in certain proportions and used in the production of bread suitable for consumer demands. Although it causes a certain decrease in bread structure; einkorn has enough potential to be used in making both wheat bread and whole wheat bread.

Races Identification of Wheat Rusts in Syria during the 2019 Growing Season

Kharouf, Sh., Sh. Hamzeh and M.F. Azmeh. 2021. Races Identification of Wheat Rusts in Syria during the 2019 Growing Season. Arab Journal of Plant Protection, 39(1): 1-13. Wheat rust diseases, caused by Puccinia striiformis f. sp. tritici (stripe or yellow rust), P. triticina f. sp. tritici (leaf or brown rust) and P. graminis f. sp. tritici (stem or black rust) are important factors affecting both durum and bread wheat production in Syria. Considerable losses were caused by these diseases, especially stripe rust, estimated at more than one million metric tons, in the 2010 season, out of 5 million anticipated production. Therefore, it is essential to monitor and follow the movement of these three rust physiological races. In the 2019 growing season, 165 wheat fields were surveyed, and 312 samples were collected and characterized. Ten races of stripe rust were identified in ten locations, of which, four represent new record in Syria, namely the races 16E154, 69E150, 264E46 and 258E64. In addition, four races of leaf rust were identified in four locations, one of which (BKLP) is a new record in Syria. In addition, three previously recorded stem rust races were identified from three different locations. It should be mentioned that the newly recorded races of stripe rust are able to overcome resistance genes Yr1 and Yr5, on which the resistance of durum wheat cultivars such as "Cham3" depended, with a disease severity of 40S recorded in the same locations. It is also worth noting that the stripe rust race 462E128 (warrior) was not detected in the isolates studied. Likewise, the stem rust race Ug99 was also not identified, and because of the aggressiveness of this race, continuous inspection through field surveys accompanied with pathogenicity tests is essential during the coming seasons. Keywords: Stripe (yellow) rust, Leaf (brown) rust, stem (black) rust, race identification, wheat, Syria

Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality

Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide health benefits via bioactive compounds, present significant technological problems related to poorer dough rheological properties and final product characteristics. Moreover, both the food industry and consumers are increasingly sensitive to environmental impacts, highlighting the urgent need for sustainable innovations and improvement strategies, from cradle to grave, for the entire production chains, thus motivating this review. The aim of this review is to provide technological innovations and improvement strategies to increase the sustainability, productivity, and quality of flours, pasta, bread, and bakery products. This review is focused on the main operations of the production chains (i.e., wheat cultivation, wheat milling, dough processing, and, finally, the manufacturing of pasta, bread, and bakery products). To achieve this goal, the use of life-cycle assessment (LCA) analysis proved to be an effective tool that can be used, from early stages, for the development of eco-friendly improvement strategies. The correct management of the wheat cultivation stage was found to be essential since it represents the most impacting phase for the environment. Successively, particular attention needs to be paid to the milling process, the kneading phase, to breadmaking, and, finally, to the manufacturing of pasta. In this review, several specifically developed solutions for these essential phases were suggested. In conclusion, despite further investigations being necessary, this review provided several innovations and improvement strategies, using an approach “from cradle to grave”, able to increase the sustainability, productivity, and final quality of flour, semolina, pasta, bread, and bakery products.

Researching the possibility of using recycled apple raw materials to create functional food products

When developing products for healthy and functional nutrition, much attention is currently paid to domestic raw materials of natural origin: fruit, vegetables, cereals and their processed products. In our region, one of these types of raw materials is apple. Apples are a source of nutrients for the human body: vitamins, minerals, organic acids, dietary fiber and pectin. They are the raw material for a large number of fruit and berry products, fillings for flour confectionery products, juice drinks, kissels, etc. During the production of these products, the so-called «secondary raw materials» remain, which are formed as a result of grinding, peeling, squeezing, grating, pressing and other technological operations. The study investigated the effect of addition of apple pomace in dried, crushed to a powdery state, and thawed (after deep freezing) form on the fermentation activity of yeast and the technology of wheat bread production with the addition of buckwheat flour. It has been established that the quality of the finished bread depends on the type of additive: fresh-frozen apple pomace improves the porosity and taste of bread to a greater extent.

Effects of phosphorus and sulfur on yield and nutrient uptake of wheat (Triticum aestivum L.) on Vertisols, North Central, Ethiopia

Deficiency of phosphorus (P) and sulfur (S) is increasingly being reported in soils of Ethiopia. While some studies have shown significant response of wheat to P and S application, information on the response of wheat to P and S application interactively is conspicuously lacking. In this regard, we evaluated the response of wheat to P and S application interactively in the study area. A field experiment was conducted at two locations to determine the effects of P and S, on yield, uptake and P, S use efficiency of bread wheat. A factorial combination of four levels of P (0,11,22 and 44 kg h−1) and three levels S (0, 15 and 30 kg ha−1) laid out in Randomized Complete Block Design with three replications. Results revealed that interacted application of P and S at 22 and 15 kg ha−1 respectively increased grain yield of wheat by 40.1 % over control. The corresponding increase with straw was 53.4 % over control. Wheat yield obtained with combined application of P and S greater than single application of P or S indicating synergistic between them. The maximum grain N (56.3 kg ha-1), P (12.8 kg ha-1) and S (4.2 kg ha-1) uptakes were obtained due to combined application of P and S at 22 P and 15 S kg ha-1. Agronomic efficiencies of P and S decreased as the rates of P and S application increased. Combined fertilization of S and P is necessary in the study district and 15 kg S combined with 22 kg P ha−1 produced the highest yield. Thus, this treatment is found to be recommended for bread wheat production in Vertisols of the district. While, partial budget analysis result revealed that, combination of 22P and 15S kg ha−1 produced the highest MMR (54.9 %) and thus, this treatment is found to be economically feasible treatment for bread wheat production in study area of the district. We recommend further experiments on different combination of P with S in different agro-ecologies and soil types are required for confirmation of results and the residual effect of P and S on the following crop is needed to study the long-term effect of P and S.

The changes of adaptability and productivity of the winter bread wheat varieties in arid conditions according to the stages of variety changing

The current paper has presented the study results on the change of adaptability to water and temperature stresses and the value of productivity according to the stages of variety changing. There have been selected 13 winter bread wheat varieties developed in the FSBSI Agricultural Research Center “Donskoy”. It was found that the varieties of the first stages of the variety changing (I–IV stage, 1950–1989) practically did not differ in the degree of drought tolerance and the value of productivity of winter bread wheat. In this regard, there was carried out an analysis of changes in the adaptability of winter wheat varieties starting from the V stage of the variety changing. The degree of drought tolerance increased from the weakly-medium drought-resistant varieties (37.4–51%) belonging to the V stage of the variety changing to highly drought-resistant samples (80.4–93.3%) belonging to the VII stage of the variety changing. There was a significant productivity increase of the winter bread wheat varieties zoned from 2010 to 2019 (the VII stage of the variety changing). The largest number of stomata per unit of leaf area in the V stage of the variety changing was identified in the variety ‘Don 95’ (12.2 pcs/mm2). In the VI stage of the variety changing, the largest value of this indicator was identified in the variety ‘Don 105’ (18.8 pcs/mm2), and in the variety ‘Krasa Dona’ (26.9 pcs/mm2) in the VII stage of the variety changing. The dry weight of roots of the varieties of the V stage of the variety changing varied from 1.18 (the variety ‘Donshchina’) to 1.41 g (the variety ‘Don 95’), while in varieties of the VI stage this indicator varied from 1.97 (the variety ‘Donskoy Mayak’) to 2.29 g (the variety ‘Don 105’), and the largest dry weight of roots was identified at the VII stage of the variety changing and ranged from 2.34 (the variety ‘Don 107’) to 2.79 (the variety ‘Asket’). The same regularity was established for the change in the amount of roots according to the stages of variety changing.

Manganese Supply Improves Bread Wheat Productivity, Economic Returns and Grain Biofortification under Conventional and No Tillage Systems

Manganese is an important essential micronutrient, and its deficiency causes latent health issues in humans. Agronomic biofortification can promisingly improve the plant nutrient concentration without changing the genetic makeup of plants. This study was designed to assess the best method of Mn application to enhance productivity and grain Mn contents under conventional tillage (CT) and no tillage (NT) systems. Manganese was delivered through seed coating (250-mg kg−1 seed), osmopriming (0.1-M Mn solution), soil application (1 kg ha−1), and foliar application (0.25-M Mn solution). A general control with no seed Mn application was included, whereas hydropriming and water spray were used as positive control treatments for Mn seed priming and Mn foliar spray, respectively. No tillage had a higher total soil porosity (9%), soil organic carbon (16%), soil microbial biomass carbon (4%), nitrogen (2%), and soil nutrients in the CT system. Manganese nutrition through various methods significantly enhanced the yield, grain biofortification, and net benefits for CT and NT systems. Averaged across two years, the maximum improvement in grain productivity was recorded with osmopriming (28%) followed by foliar application (26%). The highest grain Mn concentration (29% over no application) was recorded with Mn foliar applications under both tillage systems. Moreover, the highest economic returns and marginal net benefits were recorded with osmopriming. To improve the wheat production, profitability, and grain Mn concentration, Mn application through priming and foliar application may be opted.

Nutrient uptake, use efficiency and productivity of bread wheat (Triticum aestivum L.) as affected by nitrogen and potassium fertilizer in Keddida Gamela Woreda, Southern Ethiopia

Bread wheat (Triticum aestivum L.) is one of the most important cereal crops in Ethiopia. The productivity of wheat is markedly constrained by nutrient depletion and inadequate fertilizer application. The experiment was conducted to study the effect of nitrogen (N) and potassium (K) fertilizer rates on growth, yield, nutrient uptake and use efficiency during 2019 cropping season on Kedida Gamela Woreda, Kembata Tembaro Zone Southern Ethiopia. Factorial combinations of four rates of N (0, 23, 46 and 69 kg Nha−1) and three rates of K2O (0, 30 and 60 kg Nha−1) in the form of urea (46–0-0) and murate of potash (KCl) (0-0-60) respectively, were laid out in a randomized complete block design with three replications. The results showed that most parameters viz yield, yield components, N uptake and use efficiency revealed significant differences (P < 0.05) due to interaction effects of N and K. Fertilizer application at the rate of 46 N and 30 kg K ha−1 resulted in high grain yield of 4392 kg ha− 1 and the lowest 1041 from control. The highest agronomic efficiency of N (52.5) obtained from the application of 46 kg N ha−1. Maximum physiological efficiency of N (86.6 kg kg−1) and use efficiency of K (58.6%) was recorded from the interaction of 46 and 30 kg K ha−1. Hence, it could be concluded that applying 46 and 30 kg K ha−1was resulted in high grain yield and economic return to wheat growing farmers of the area. Yet, in order to draw sound conclusion, repeating the experiment in over seasons and locations is recommended.

Effect of Nitrogen, Phosphorus and Sulfur Nutrients on Growth and Yield Attributes of Bread Wheat

Wheat is one of the most important cereals cultivated in Ethiopia. The production and productivity of bread wheat are mainly constrained by the removal of soil nutrients from the soil, application of unbalanced fertilizer treatments and traditional farm management practices. Soil is one of the most important natural resources and medium for plant growth. It is a major source of nutrients needed by plants for growth. The objective of this review was design to pay attention to guide the effect and deficiency of Nitrogen, Phosphorus and Sulfur nutrients in plant growth of bread wheat. Nutrients are the essential components influence proper growth, development and quality of plants just like all other living organisms. Nitrogen is highly valuable plant nutrient and it is found in all plant cells, in plant proteins and hormones, and in chlorophyll. Phosphorous is an essential component of major cell proteins and nucleotides that are mainly responsible for development of different plant structures and helps transfer energy from sunlight to plants, stimulates early root and plant growth, and activate the maturity period. Sulfur is a ingredient of amino acids in plant proteins and is involved in energy-producing processes in plants and responsible for many flavor and odor compounds in plants. The deficiency and unbalanced application of nutrients are highly affected the growth, yield and quality of bread wheat. The use of right amount of fertilizer application based on crop requirement has a significant result for sustainable crop production.

On-farm Validation of Bread Wheat Innovations for Supporting Extension Package Formulation in Ethiopia

Bread wheat is an important crop type in the Ethiopian production system because of its dual function both as a staple crop that improves food security and income-generating. This study had three intervention treatments on the production sector with the selected method of substantive cost-benefit analysis. The objectives of this research were; to conduct partial budget analysis of the treatments and to improve the recommendations by incorporating the benefits derived from the production process with economic constraints and opportunities for improving bread wheat production systems in Ethiopia at smallholder level. This study presents the partial budget analysis (PBA) framework for the economic analysis of different bread wheat package treatments for their benefit returns. The on-farm experiment was conducted in Hetosa and Tiyo district (Oromia regional state of Ethiopia) and Minjar Shenkora districts (Amhara regional state of Ethiopia) to assess the cost and the return of the treatments. The study investigated for costs and benefits associated with adaptation approaches employed by the farmers on farm packages expressing in monetary term and identify the most effective and economic options based on general information and responses on station and trials with the necessary agronomic practices. Findings from this study shows that the packages tested for the two sample districts varies accordingly; in Oromia regional, state the average grain yield for ATA, Extension and New research package was found 5070, 4830 and 4130 kg per hectare while for Amhara regional state 3870, 4330 and 5000 kg per hectare. The thousands of kernel weight was 36.2, 34.7 and 39.3 for Oromia while 34.6, 38.7 and 33.1 grams. The hectoliter weight was found 69.7, 69.9 and 70.3 in Oromia while it was 77.7, 79.3 and 79.2 in Amhara. The average benefit cost ratio was 1.41, 1.34 and 1.20 for Oromia whereas 1.83, 1.45 and 1.97 in Amhara. This states that the ATA package had a good return in Oromia while new research package had 1.97 returns for 1 Birr invested in bread wheat production in Amhara. The net revenue in Oromia samples per hectare had 16,615.20 ($604.8), 16,602.67 ($604.4), and 8,518.33 ($310.1); whereas 15,413.73 ($561.1), 24,027.20 ($874.8), and 31,656.87 ($1,152.4) Eth.Birr per hectare in Amhara regional state. With the exchange rate of 1 USD=27.47 Eth.Birr. In Amhara the new research package has a worth net return while in the Oromia ATA package had a worth net return as compared to other package treatments.

Review Study on Current Bread Wheat (Triticum aestivum L.) Production Status and Key Challenges for Potential Efficiency of Wheat Markets in Ethiopia

The main aim of this review study is to provide an overview of current wheat production status and the key challenges of future bread wheat marketing competence in Ethiopia. Bread wheat (Triticum aestivum L.) is a prevailing crop in temperate countries and is being used as one of a human sustenance. It is also an important basic food crop in Ethiopia. The success of wheat production depends somewhat on its adaptability and high yield potential, and also based on the gluten protein fraction, which confers the visco-elastic properties that allows its dough to be processed into bread, pasta, noodles and other food products. Improving bread wheat production and productivity as well as facilitating its marketing access is therefore one of a key part of the economic growth strategies in the Ethiopian government’s food self-sufficiency policy programs. The government’s policy interventions that aimed at improving bread wheat production or agricultural production for that matter, however, require involvements beyond the farm lands at the entire bread wheat value chains. Both local production and import are the two key sources of wheat grain supply to the Ethiopian bread wheat value chain have shown a substantial increase since the mid-1990s. So far, a steady increase in domestic wheat consumption has resulted in rising bread wheat and product prices over the forgoing two decades. For instance, bread wheat grain, wheat flour as well as wheat bread prices have all being more than doubled between 2000 and 2020. Using a qualitative survey of selected bread wheat value chain actors and a review of existing literature, this study provides an overview of the bread wheat value chain, institutional and marketing arrangements, and trader behavior of bread wheat value chain actors in Ethiopia. The bread wheat value chain consists of multiple actors that include several small holder farmers and the Ethiopian grain trade enterprise at the upstream and urban and rural consumers at the other end. The study stresses the need for formulation of bread wheat market-enhancing policies, such as quality control and dispute settlement mechanisms as well as better access to market information, to improve bread wheat productivity as well as marketing efficiency.

Lachancea fermentati FST 5.1: an alternative to baker's yeast to produce low FODMAP whole wheat bread

A diet low in fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) is a successful therapeutic approach to alleviate symptoms of irritable bowel syndrome. However, wheat, as a fructan accumulating grain, is a major source of FODMAPs. Baker's yeast degrades fructans during fermentation, yet conventional whole wheat bread is often still high in FODMAPs. In this study, 96 yeast isolates from different environments were screened regarding their capability to metabolise FODMAPs. Two promising isolates were identified: Lachancea fermentati FST 5.1 and Cyberlindnera fabianii NTCyb, and their potential to produce low FODMAP whole wheat bread was compared to baker's yeast (Saccharomyces cerevisiae). A comprehensive characterisation of the carbohydrate metabolism by the different yeasts was achieved via HPAEC-PAD analysis of flour, doughs, and breads. L. fermentati FST 5.1 fermented fructans and excess fructose much more efficiently than baker's yeast and resulted in bread low in FODMAPs (below all cutoff levels known to induce symptoms). In contrast, C. fabianii NTCyb was unable to ferment FODMAPs in the wheat-dough-matrix. Furthermore, the yeasts' impact on the GC/MS-TOF profile of volatile aroma compounds, the sensory profile, the breads' ultrastructure, and the technological quality was examined. While C. fabianii NTCyb bread had poor technological and sensory attributes, the quality characteristics (volume, crumb structure, texture, sensory, aroma) of L. fermentati FST 5.1 bread were comparable to the baker's yeast bread. Ultimately, this study identified Lachancea fermentati FST 5.1 as an alternative to baker's yeast to produce low FODMAP whole wheat bread while maintaining optimal bread quality and consumer acceptance.

Genetic Evaluation of Bread Wheat's Grain Yield and Quality Traits

Wheat is the most extensively grown cereal crop worldwide. It's second only to rice as a major staple crop in India. Wheat is a cereal plant that is a member of the Poaceae (Gramineae) family. Wheat is seen as the king of cereal crops because of its high nutritious content, high production, and the area it occupies, as well as its compatibility to all agro-climatic zones. Wheat, in contrast to other cereals, has a relatively high concentration of gluten, a protein that provides the elasticity required for producing high-quality bread. Researchers in this publication conduct a genetic analysis of the grain production and quality attributes of bread wheat.