scholarly journals Relationship between Yellow Alkaline Noodle Quality and Flour Properties in Hard Wheat Varieties in the Central Region of Japan

2008 ◽  
Vol 77 (4) ◽  
pp. 449-456 ◽  
Author(s):  
Masaya Fujita ◽  
Masako Seki ◽  
Hitoshi Matsunaka ◽  
Chikako Kiribuchi-Otobe ◽  
Ado Hiwatashi ◽  
...  
Keyword(s):  
Central Region ◽  
Wheat Varieties ◽  
Hard Wheat ◽  
Flour Properties ◽  
Yellow Alkaline Noodle ◽  
Noodle Quality

scholarly journals Effect of Nitrogen Topdressing at the Heading Stage on Yellow Alkaline Noodle Quality of a Hard Wheat Cultivar ‘Yukichikara’

2012 ◽  
Vol 81 (2) ◽  
pp. 173-182
Author(s):  
Masato Taira ◽  
Naoto Nihei ◽  
Akari Endo ◽  
Yoshinori Taniguchi ◽  
Hidekazu Maejima ◽  
...  
Keyword(s):  
Wheat Cultivar ◽  
Hard Wheat ◽  
Yellow Alkaline Noodle ◽  
Noodle Quality ◽  
Heading Stage

Relationship of various flour properties with noodle making characteristics among durum wheat varieties

2015 ◽  
Vol 188 ◽  
pp. 517-526 ◽  
Author(s):  
Amritpal Kaur ◽  
Narpinder Singh ◽  
Seeratpreet Kaur ◽  
Mehak Katyal ◽  
Amardeep Singh Virdi ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Wheat Varieties ◽  
Flour Properties ◽  
Relationship Of

Influence of some digestive processes on the digestion by cattle of cereal grain fed whole

1978 ◽  
Vol 18 (90) ◽  
pp. 29 ◽  
Author(s):  
PC Toland
Keyword(s):  
Particle Size ◽  
Cereal Grains ◽  
Lower Percentage ◽  
Whole Grain ◽  
Wheat Grain ◽  
Wheat Varieties ◽  
Hard Wheat ◽  
Cereal Grain ◽  
Size Index

Pen studies were conducted with cattle in which the digestibility, rate of fermentation, site of digestion and grain loss in faeces were measured in diets comprising 4.8 kg of one or other of four cereal grains together with 2.4 kg of pasture hay. The cereals were Avon oats, Swan oats, Olympic wheat and Emblem wheat with natural weights of 48.3, 60.5, 81.3 and 78.8 kg hl-1 and particle size index 24, 35, 31 and 14, respectively. The apparent in vivo digestibility of Avon and Swan oats of 71.9 and 74.6 did not differ significantly (P > 0.05). However, there was significantly less grain cracked during initial mastication (12.5 vs. 19.2 per cent and a lower percentage of grain voided in faeces (4.3 vs. 9.3) for Avon compared with Swan oats (P < 0.05). The in vivo digestibility of wheat grain was significantly higher for Olympic than for Emblem (77.5 vs. 72.6 per cent) ;these performances were accompanied by lower percentages of grain cracked during initial mastication (17.0 vs. 22.3) and less whole grain DM voided in faeces (14.6 vs. 18.4 per cent) for Olympic compared with Emblem (P < 0.05). The major difference in the digestion of oat and wheat varieties was that rumination accounted for a high proportion of the breakdown of oat grain whereas the wheat varieties were digested by rumen fermentation with only a small proportion of grains broken down by rumination. The breakdown of whole grain in rumination was important for all rations. For the light oats, heavy oats, soft wheat and hard wheat, rumination accounted for 66 per cent, 44 per cent, 27 per cent and 17 per cent of the total breakdown respectively.

Varietal differences in rumen degradation of barley, wheat and hard wheat straws

1991 ◽  
Vol 53 (2) ◽  
pp. 143-150 ◽  
Author(s):  
M. Ramanzin ◽  
L. Bailoni ◽  
G. Beni
Keyword(s):  
Dry Matter ◽  
Minor Importance ◽  
Wheat Varieties ◽  
Varietal Differences ◽  
Hard Wheat ◽  
Rumen Degradation ◽  
Cereal Species ◽  
Dry Matter Degradation

AbstractThe rumen dry-matter degradation of straw from nine varieties of barley, nine varieties of wheat and seven varieties of hard wheat was studied to provide further information on varietal differences and their relationships with agronomic characteristics.In all the cereals there were significant differences in in situ dry-matter disappearance between varieties. The range of differences was lower in hard wheat varieties compared with the other cereals. There were no significant correlations between straw degradability and plant height, days from sowing to heading and grain production and quality. Lignin concentration was significantly correlated to straw degradability (r = −0·937 in barley, −0·675 in wheat and −0·987 in hard wheat).Leaf had lower concentrations of lignin and higher degradability than stem in barley and wheat but the two fractions were similar in hard wheat straws. The differences in degradation between the most and the least degradable straw varieties of each cereal species were mainly due to differences in degradability of both the fractions whereas the role of leaf and stem proportions was of minor importance.

scholarly journals Effects of Powder Vibration and Time Consolidation on Soft and Hard Wheat Flour Properties

2021 ◽  
Author(s):  
Yumeng Zhao ◽  
Poonam Phalswal ◽  
Abhishek Shetty ◽  
R.P. Kingsly Ambrose
Keyword(s):  
Wheat Flour ◽  
Hard Wheat ◽  
Flour Properties

Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium‐hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior

2019 ◽  
Vol 85 (1) ◽  
pp. 65-76
Author(s):  
Mehak Katyal ◽  
Narpinder Singh ◽  
Amardeep Singh Virdi ◽  
Amritpal Kaur ◽  
Arvind Kumar Ahlawat ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Rheological Behavior ◽  
Wheat Varieties ◽  
Hard Wheat

Corrigendum to “Relationship of various flour properties with noodle making characteristics among durum wheat varieties” [Food Chem. 188 (2015) 517–526]

2016 ◽  
Vol 201 ◽  
pp. 363
Author(s):  
Amritpal Kaur ◽  
Narpinder Singh ◽  
Seeratpreet Kaur ◽  
Mehak Katyal ◽  
Amardeep Singh Virdi ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Wheat Varieties ◽  
Flour Properties ◽  
Relationship Of
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