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3 pp. / The influence of crop species, seed size, seed viability, seed depth,irrigation practices,stand establishment and uniformity, seeding equipment, planting date, crop variety, and planting configuration on optimum seeding rate for small grains is discussed.

Orientador: Yoon Kil Chang / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-03T21:12:19Z (GMT). No. of bitstreams: 1 Depieri_Matheus_M.pdf: 2073635 bytes, checksum: 4b24da7da4e4941973fd7a1a74858c5e (MD5) Previous issue date: 2004 / Resumo: O presente trabalho analisou a produção de pastas instantâneas feitas a partir de dois tipos de matérias-primas, a farinha de trigo comum e a semolina de trigo durum, utilizando o processo de extrusão termoplástica. O objetivo principal do trabalho foi comparar a qualidade dos dois tipos de pastas obtidos, já que pelo processo convencional de produção de massas alimentícias, a matéria-prima mais usada e que garante melhor qualidade às pastas é a semolina de trigo durum, que, por outro lado, apresenta um maior custo. Procurou-se, através do processo de extrusão, obter produtos de características semelhantes, mesmo usando uma matéria-prima de qualidade inferior e custo mais baixo, que é o caso da farinha de trigo comum. Para isso foi utilizado um extrusor termoplástico de rosca simples Brabender mod. 1014/2, seguindo um planejamento experimental do tipo composto central rotacional com 3 variáveis independentes, a temperatura na 2ª zona do extrusor (x1), umidade da mistura inicial (x2) e teor de emulsificante na mistura inicial (x3). Foram analisadas, além da composição centesimal e características reológicas das matérias-primas, as seguintes respostas para as pastas instantâneas obtidas: umidade, cor, tempo ótimo de cozimento, perda de sólidos na água de cozimento, ganho de peso, ganho de volume e textura (força máxima de ruptura e trabalho de ruptura). Foram obtidos os respectivos modelos matemáticos e as superfícies de resposta de cada parâmetro. Além disso, algumas amostras foram submetidas a testes de calorimetria de varredura diferencial, microscopia eletrônica de varredura e teste de difração de raios-X, a fim de se determinar, principalmente, o grau de gelatinização do amido nas amostras em cada condição de processo. As pastas instantâneas de melhor qualidade obtidas apresentaram tempo ótimo de cozimento de 1,5-2,0 minutos, perda mínima de sólidos na água de cozimento (1,5%), força de ruptura de 15-20 g e trabalho de ruptura em torno de 50 g. No caso da semolina de trigo durum, as condições de processo para se obter tais características seriam temperatura de 115°C, umidade da mistura inicial de 26% e teor de emulsificante de 1,0%. Já no caso da farinha de trigo comum, as condições de processo incluiriam temperatura de 105-110°C, umidade 24-25% e maior teor de emulsificante (1,15-1,5%). Micrografias, juntamente com análises de calorimetria diferencial de varredura (DSC) e difração de raios-X, evidenciaram um alto grau de gelatinização do amido e desnaturação protéica das amostras de pasta instantânea obtidas sob diferentes condições de processamento. Também foi verificada a formação de complexos amilose-emulsificante, apresentando forte influência nas características de cozimento e qualidade das pastas obtidas / Abstract: This present work analyzed the production of instantaneous pasta made from two different types of raw materials, flour of common wheat and semolina of durum wheat, using a thermoplastic extrusion process. The main purpose was to compare the quality of the two types of pasta, because through conventional process, pastas are usually made from semolina of durum wheat that guarantees a better quality but, on the other hand, shows a higher cost than other varieties of wheat. It had been tried, through cooking extrusion process, to obtain products with similar characteristics, even using a poorer quality and lower cost raw material, as the flour of common wheat. So, it was used a Brabender single screw extruder, model 1014/2, following a rotatable central-composite design with 3 independent variables: the temperature in the 2nd zone of the extruder (x1), moisture of initial mixture (x2) and rate of emulsifier in the initial mixture (x3). Besides the analysis of composition and rheological characteristics of raw materials, it had been determined the following answers for obtained pastas: moisture content, color parameters, cooking time, cooking loss, weight and volume gain after rehydration, and texture (including maximum force of rupture and work of rupture). It was obtained the mathematic models and surface response for each answer. Some experiments underwent to tests of differential scanning calorimetry (DSC), scanning electron microscopy (SEM) and X-ray diffraction to determine, mainly, the extent of gelatinization in pastas for each different process conditions. High quality obtained pastas presented cooking time of 1,5-2,0 minutes, minimum cooking loss (1,5%), force of rupture of 15-20 g and work of rupture around 50 g. In the case of durum wheat semolina, the conditions of process to get such characteristics were 115°C, 26% of initial moisture and 1,0% of emulsifier. No longer case of common wheat flour, the process conditions included temperature of 105-110°C, moisture 24-25% and high percentage of emulsifier (1,15-1,5%). Micrographs, with DSC and X-ray diffraction analysis, showed a high level of starch gelatinization and protein denaturation in pastas produced under different process conditions. It was also verified the formation of amylose-emulsifier complexes, those strongly influenced the pasta quality and cooking characteristics / Mestrado / Mestre em Tecnologia de Alimentos

Two populations derived by crossing LDN x LDN Dic-3A (Population I) and LDN x LDN Dic-3B (Population II) were genetically characterized for the seed dormancy present on chromosome 3A and 3B of durum wheat. The genes for seed dormancy in these two populations were contributed by the wild parent T. dicoccoides. Although the populations showed transgressive segregants for both dormant as well as nondormant parent, the populations were similar to the dormant parent at Langdon and Prosper 2006 field locations for Population I and at Langdon 2007 and Autumn greenhouse season for Population II. Genotypic and phenotypic analysis over the combined populations showed an environmental effect on expression of the trait. Different QTL were identified for both field and greenhouse season for the population derived from the cross between LDN x LDN Dic-3A. Five QTL for seed dormancy were identified on chromosome 3A for the QTL analysis performed over combined field locations. One QTL ranging between marker interval Xcfa2193 and Xcfd2a was consistently present for the 30 day period of seed germination and was also found to be linked to red grain color trait. The QTL analysis performed on the population derived from the cross between LDN x LDN Dic-3B identified only one major QTL on the long arm of chromosome 3B between the marker interval Xbarc84 and Xwmc291. This QTL was consistently present for all the field and spring greenhouse season for the seed germination period of 30 days. The QTL x E effect was also observed for this QTL, however it was very small.

Proposed reduction in maximum allowable cadmium (Cd) level in wheat grain from 0.2 to 0.15 ppm by European Union (EU) could affect Arizona wheat growers substantially. The possible breeding programs and management practices needs to be developed to keep the industry competitive for this major market. In this study, we used two durum wheat cultivars (Ocotillo representing higher Cd genotypes and Havasu representing lower Cd genotypes) to study the potential of Zn fertilizer (as ZnSO₄ and ground tire rubber) to reduce Cd uptake in durum wheat at Yuma Ag Center. While cadmium level in the two varieties were different significantly, applying ZnSO₄ or ground rubber did not affect grain cadmium level, grain yield, or protein content significantly.

3 pp. / The optimum planting by elevation is presented for small grains in Arizona. The influence of planting date on crop development, grain yield and frost risk is discussed.

2 pp. / Revised

2 pp. / Self seeding, planting equipment, planting into stubble, row spacing, bed vs flat planting, planting into moisture vs. irrigation up, and planting direction are discussed.

Optimizing late N applications in durum wheat is highly needed to obtain adequate protein levels without affecting grain yield. A simple and rapid method for estimating crop yield at flowering stage and crop N status is required to make immediate N application decisions for increasing grain protein content. There were significant differences in grain yield and grain protein among N treatments and durum varieties. Using information on soil properties, weather data, crop management, and variety growth, DSSAT crop model predicted durum grain yield accurately. Canopy reflectance index NDVI at flowering time were closely correlated with crop yield and protein content. The results indicate the potential of using crop models and canopy reflectance index in durum wheat yield prediction and N management.

Revised / 2 pp.