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Some effects of date of planting and amount of seed planted per acre on the yield and quality of wheatGideiri, El-Tigani A. Abu, 1935- January 1965 (has links)
No description available.
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High performance liquid chromatographic determination of the sitosteryl-β-D-glucoside/sn-1,2-dilinoleoyl-3-galactosylglycerol ratio as an indicator of stored wheat conditionLee, Mao-Jung January 2011 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
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Interactions between late-season foliar applications of urea and fungicide on foliar disease, yield and breadmaking quality of winter wheatGooding, M. J. January 1988 (has links)
No description available.
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BREEDING FOR VALUE-ADDED TRAITS IN SOFT WINTER WHEATKnott, Carrie Ann 01 January 2007 (has links)
Increased interest in value-added traits of soft winter wheat (SWW; Triticum aestivum L.), such as white-seed coat and gluten strength, has resulted from economic incentives for these traits. The first objective of this study was to determine whether differences existed between red- and white- seeded progeny of 17 populations. When abiotic and biotic stresses were negligible, significant differences were not detected between red- and white-seeded progeny, except for yield: red-seeded progeny had a significantly higher yield than the white-seeded progeny. However, when abiotic and biotic stresses were larger, the yield of white-seeded progeny was not significantly different from red-seeded progeny and the white-seeded progeny accumulated a significantly greater amount of deoxynivalenol (DON) than red-seeded progeny. Therefore, Kentucky producers should be cautious when considering production of white-seeded cultivars. The second objective of this study was to determine whether early- or late- generation selection for white-seeded progeny produced a higher frequency of superior white-seeded lines. Three selection methods were studied. Late-generation bulk selection produced a significantly lower frequency of superior white-seeded lines (1.7%) than single seed descent (SSD; 13.9%); the early-generation bulk (9.6%) did not differ statistically from either method. Although SSD produced the most superior lines, the utility of SSD breeding will have to be assessed by SWW breeders to justify additional labor and space requirements. The final objective was to determine whether early-generation selection of wheat quality, as determined by wheat meal-based assays, was effective. A cross between a strong gluten soft red winter and a weak gluten soft white winter wheat was examined. Significant correlations and regressions between wheat meal assays and flour-based assays were found. High heritability and realized genetic gains were also observed. Therefore, early-generation selection for quality characteristics appears to be effective.
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Wheat flour arabinoxylans in soft wheat end-use qualityAsawaprecha, Sunida 18 March 2004 (has links)
Little is known about the effects of arabinoxylans (AX) on noodle quality. The aim of
this study was to observe interrelationships between wheat flour AX, SRC tests, and
noodle quality attributes, and to investigate the use of SRCs to predict cookie diameter.
Cookie diameter is the most common index of overall soft wheat quality used in
practice. Duplicate samples of 63 soft white wheat (Triticum aestivum) varieties and
breeding lines grown at Corvallis in 2002 were selected to study the relationships
between flour and noodle characteristics. Kernel hardness was positively correlated
with starch damage, total AX and water-extractable AX (WEAX) content but
negatively correlated with break flour yield. In this set of samples, despite significant
correlations, the sodium carbonate and sucrose SRC tests were not considered to be
reliable predictors of cookie diameter due to low numerical correlation coefficients.
A modified extraction method for WEAX-SE and WUAX-SE was optimized and
reduced in scale. During method development, WUAX 1-SE and WUAX 2-SE
fractions that had been treated with protease and amylase respectively were observed
using SEHPLC. The equivalent fractions had been discarded in other studies. In this study, AX was found to present in these fractions. A subset of 12 lines was used for
further AX extraction. WUAX 2-SE had the highest molecular weight, followed by
WUAX1-SE, and then WEAX-SE. The molecular weights of WEAX-SE ranged from
approximately 411,305 and 447,282. However, molecular weight of WUAX 1-SE and
WUAX 2-SE could not be specifically defined in this study. In addition, WEAX-SE
contained a higher degree of substitution than WUAX 1-SE and WUAX 2-SE.
For the whole sample set, flour protein content was negatively correlated with ti5A
cooked noodle hardness, adhesiveness and chewiness but positively correlated with
springiness. At the very low flour protein contents of this sample set, protein
composition, which related to lactic acid SRC, became more important for noodle
texture. Both starch damage and sodium carbonate SRC were positively correlated
with cooked noodle hardness and chewiness at t₀ and t [subscript 15A] Total AX and WUAX were
positively correlated with adhesiveness at to, which might result from gummy and
sticky characteristics of AX.
Using the subset of 12 lines, described above, increased xylose and arabinose contents
reflected overall higher AX abundance, and were related to harder kernel texture, poor
milling properties. They were also related to higher water, carbonate and sucrose
SRCs, and smaller cookie diameter. A/X ratios of WEAX-SE and WUAX 1-SE were
positively correlated with flour yield and break flour yield. The WUAX 2-SE fraction
seemed to behave different from the WEAX-SE and WUAX 1-SE fractions. The
relationships between A/G ratio, and milling characteristics and SRC were opposite to A/X ratios for all fractions. Decreased MW and increased abundance of WUAX in this
sample set was related to poorer milling characteristics. There appeared to be no direct
systematic relationships between AX and cooked noodle texture parameters in this
study. However, AX content appeared to affect noodle texture indirectly, mediated
through the effects ofAX on kernel hardness, milling properties, starch damage,
reduced FSV, and hence harder noodle texture. Kernel hardness index, flour yield,
break flour yield and tisw cooked noodle hardness were able to be predicted with some
confidence using stepwise multiple regressions that used selected parameters from the
WEAX, WUAX 1-SE and WUAX 2-SE fractions. / Graduation date: 2004
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Duration and rate of grain filling and subsequent grain protein content in selected winter wheat populationsMou, Beiquan 03 August 1992 (has links)
The lack of information regarding the inheritance of the duration and rate of
grain filling, and the possible relationship between grain fill and grain protein
content in wheat prompted this study.
Early maturing Chinese cultivars, 'AI Feng 2' and 'CB 83-52', and late
maturing cultivars adapted to Oregon, 'Stephens' and 'Yamhill Dwarf', were
examined for vernalization and photoperiod responses. Progeny from a diallel cross
of the genotypes was evaluated for grain filling parameters, grain protein content and
other agronomic traits for two years.
'Yamhill Dwarf' required six weeks of vernalization, while other cultivars
needed only four weeks. The two Oregon developed genotypes were more sensitive
to photoperiod than Chinese genotypes. Variation in developmental patterns among
genotypes was related to differences in leaf number, spikelet number, rate of spikelet
initiation, and rate of grain fill. Compared to solid planting, space-planting reduced
the grain filling period.
Significant genotypic variation for grain filling rate, duration, and kernel
weight was observed in both seasons. Genotype X year interaction was not
significant for any of the grain filling traits. General combining ability effects for
grain filling rate, duration, and kernel weight were much larger than specific
combining ability effects. Additive gene action made the major contribution to the
inheritance of the grain filling traits. However, dominance effects appeared also to
be involved in the genetic control of grain filling duration and kernel weight.
Narrow sense heritability estimates were high for all three grain filling traits.
Results indicated that early generation selection for both duration and rate of grain
fill should be effective in these populations.
Rate, but not duration of grain fill was closely associated with kernel weight.
There was an inverse relationship between duration and rate of grain filling. Kernel
protein percentage was positively associated with duration, but negatively related to
rate of the grain filling. Results suggest that starch and protein accumulations in the
kernel are two highly independent processes and may not necessarily compete for
assimilates or energy. It may be necessary under the environments of this study to
increase the duration of the grain fill to obtain high protein content with acceptable
grain yield. / Graduation date: 1993
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Possible association of grain protein content, harvest index and biological yield in winter wheat populationsCosta, Jose Maria 29 November 1990 (has links)
A negative relation between grain protein content and
grain yield is frequently observed in wheat (Triticum
aestivum L. em Thell) i.e. as grain yield increases, grain
protein decreases. It has been suggested that the inverse
relation between grain yield and protein is in part the
result of developing high yielding semi-dwarf wheat
cultivars with an increased harvest index. This
investigation was undertaken to determine the nature of the
possible association of grain yield and protein content as
influenced by harvest index, biological yield, plant height
and kernel weight in winter wheat populations grown in
Oregon.
Progenies derived from three crosses of winter wheat
were solid-planted in two environments during two seasons.
Phenotypic correlations showed a moderate negative
association of grain protein content with both grain yield
and harvest index. The magnitude of the genetic
correlations suggested the presence of genetic relationships
among these traits. Selection for harvest index among these
crosses could cause a correlated reduction of grain protein
content.
To investigate if the relationships between grain
protein content and selected plant growth traits were
similar when grown under space-planted and solid seeded
stands, progenies of two winter wheat crosses were evaluated
during two seasons. Performance for grain yield and grain
protein content was different under contrasting sowing
densities as values were not correlated between sowing
densities. This indicates the need to evaluate these traits
in solid-seeded stands. Harvest index, as well as plant
height and heading date, could be effectively selected under
space-planted or solid seeded conditions. Associations
among traits were reliably estimated in space-planted
stands.
To evaluate the effect on grain protein content when
grain yield and harvest index are modified, the plant growth
regulator Paclobutrazol was applied to selected winter wheat
genotypes under field and greenhouse conditions.
Paclobutrazol increased grain yield and harvest index values
of all genotypes in the greenhouse, while only some
genotypes improved these traits under field conditions.
Grain protein content, however, remained unchanged. Higher
grain yields were obtained in both greenhouse and field
experiments. / Graduation date: 1991
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Genomic selection and association mapping for wheat processing and end-use qualityBattenfield, Sarah January 1900 (has links)
Doctor of Philosophy / Genetics Interdepartmental Program / Allan K. Fritz / Globally, wheat (Triticum aestivum L.) is the second most widely grown cereal grain and is primarily used as a food crop. To meet the demands for human consumption, cultivars must possess suitable end-use quality for release and acceptability. However, breeding for quality traits is often considered a secondary goal, largely due to amount of seed needed and overall expense of such testing. Without testing and selection, many undesirable materials tend to be advanced.
Here we demonstrate two methods, mega-genome-wide association mapping and genomic selection, to enhance selection accuracy for quality traits in the CIMMYT bread wheat breeding program. The methods were developed using high-density SNPs detected from genotyping-by-sequencing and processing and end-use quality evaluations from unbalanced yield trial entries (n = 4,095) during 2009 to 2014, at Ciudad Obregon, Sonora, Mexico.
Genome-wide association mapping, with covariates for population structure and kinship, was applied for each trait to each site-year individually and results were combined across years in a mega-analysis using an inverse variance, fixed effect model in JMP-Genomics. This method presents a new way to detect genes of interest within a breeding program and develop markers for selection of these traits, which can then be used in earlier generations.
Genomic selection prediction models were developed using ridge regression, Gaussian kernel, partial least squares, elastic net, and random forest models in R. With these predictions genomic selection (GS) can be applied at earlier stages and undesirable materials culled before implementing expensive yield and quality screenings. In general, prediction accuracy increased over time as more data was available to train the model. Based on these prediction accuracies, we conclude that genomic selection can be a useful tool to facilitate earlier generation selection for end-use quality in CIMMYT bread wheat breeding.
Genomic selection was conducted for processing and end-use quality traits in the Kansas hard red winter wheat breeding unit. Genomic predictions demonstrate increases in accuracy with added data over time. These data demonstrate that current genomic selection models will need more data to continue improvement in prediction accuracy.
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Influencia da energia de microondas na qualidade tecnologica de trigo / Influence of microwave energy from the technological quality of wheatCampos, Marcelo Silveira 17 February 1985 (has links)
Orientador : Ahmed A. El-Dash / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos e Agricola / Made available in DSpace on 2018-07-14T06:28:19Z (GMT). No. of bitstreams: 1
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Previous issue date: 1985 / Resumo: A presente pesquisa teve por objetivo estudar a viabilidade tecnológica do uso de microondas no tratamento de trigo, visando a inativação de alfa-amilase e avaliação dos efeitos provocados por esse tipo de tratamento sobre a qualidade tecnológica da farinha. O trigo brasileiro (variedade BH 1146) sofreu um processo de maceração controlado, em água corrente à 300C, de tal forma a apresentar um elevado nível de atividade de alfa-amilase,uma condição requerida para esta pesquisa.O trigo, após maceração e secagem (400C), foi então exposto a energia de microondas variando o tempo e umidade no tratamento. As umidades qsqdas foram de 15, 18 e 21% enquanto que o tempo foi de 180, 270 e 360 segundos de irradiação. Diversos parâmetros que afetam a qualidade tecnológica foram estudadas de maneira a se estabelecer as condições favoráveis do processamento.Assim, foi estudado os efeitos da irradiação do trigo sobre as característicasdas propriedades de mistura,pasta, extensão, fermentação, cozimento da massa e na qualidade tecnológica global da farinha. A atividade de alfa-amilase foi reduzida, refletida pelo 10 aumento de viscosidade máxima com o incremento do tempo e umidade de tratamento. As amostras de trigo irradiadas por 180 segundos an todos os níveis de umidade pesquisados, apresentaram um aumento no tempo de desenvolvimento, estabilidade e tempo de saída enquanto que, índice de tolerância mecânica foi reduzido, indicando a formação de uma massa mais estável e tolerante à mistura. As amostras de trigo irradiadas por 180 segundos emto dos os níveis de umidade pesquisados e por 270 segundos à.15% de umidade apresentavam um aumento na energia total necessária para esticar a massa até o ponto de ruptura, acompanhado por um decréscimo na extensibilidade e um aumento na resistência à extensão,
juntamente com um aumento do número proporcional indicando um aumento de ligações na rede de proteínas do glúten com conseqüente melhora na qualidade das farinhas. A irradiação do trigo com microondas por 180 segundos à 15,18 e 21% de umidade e por 270 segundos à 15% de umidade resultou numa melhora da qualidade do pão. Essas amostras além de mostrarem acréscimos-de 3 a 20%, em relação ao padrão, na contagem total dos pontos de qualidade do pão, atingiram ainda, valores característicos de uma farinha com boa qualidade de panificação. Por outro lado, uma excessiva irradiação do trigo reduziu todos os parâmetros de qualidade do pão, resultando num produto muito inferior a aquele produzido com o controle / Abstract: This study aimed to investigate the feasibility of using microwave technology in the treatment of wheat, aimed at the inactivation of alpha-amylase and evaluation of the effects caused by this type of treatment on the technological quality of flour. The Brazilian wheat (variety BH 1146) has undergone a process of controlled maceration, in running water to 300C in such a way that shows a high level of activity of alpha-amylase, a condition required for this search query wheat, after soaking and drying (400C), was then exposed to microwave energy of varying the time and humidity in the treatment. The humidity qsqdas were 15, 18 and 21% while the time was 180, 270 and 360 seconds of irradiation. Several parameters that affect the technological quality have been studied so as to establish whether the favorable conditions of processamento.Assim, has been studied the effects of irradiation of wheat on característicasdas properties of the mixture, folder, extension, fermentation, cooking masses and the technological quality Overall the meal. The activity of alpha-amylase was reduced, reflected by the 10 highest increase of viscosity with the increase in humidity and time of treatment. Samples of wheat irradiated for 180 seconds an all levels of humidity surveyed, showed an increase in development time, stability and time of departure while, mechanical index of tolerance was low, indicating the formation of a mass more stable and tolerant to mixture. Samples of wheat irradiated for 180 seconds emto of the levels of moisture and searched for 270 seconds A.15% moisture showed an increase in total energy needed to stretch the mass to the point of collapse, accompanied by a decrease in extensibility and a increase resistance to extension,
along with an increase in the proportion indicating an increasing number of links in the network of gluten proteins with the consequent improvement in the quality of flour. The irradiation of wheat with microwave for 180 seconds to 15.18 and 21% moisture and 270 seconds for the 15% moisture resulted in an improvement in the quality of bread. These samples show increases in addition to the 3-to 20% on the standard, in the total count of points of quality of bread, yet, values characteristic of a good quality of flour with baking. On the other hand, an excessive irradiation of wheat reduced all the quality parameters of bread, resulting in a product much less than that produced with the control / Mestrado / Tecnologia de Alimentos / Mestre em Tecnologia de Alimentos
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Development of hard white winter wheats for a hard red winter wheat regionUpadhyay, Madhusudan P. January 1984 (has links)
Call number: LD2668 .T4 1984 U62 / Master of Science
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