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

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 Breeding of Buckwheat for Usage of Sprout and Pre-Harvest Sprouting Resistance

Plants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 997
Author(s):  
Tatsuro Suzuki ◽  
Takahiro Hara ◽  
Kenjiro Katsu
Keyword(s):  
Subsequent Growth ◽  
Local Economies ◽  
Cereal Grain ◽  
The World ◽  
New Varieties ◽  
Sprouting Resistance ◽  
Sprout Growth ◽  
Noodle Quality ◽  
Buckwheat Flour

Buckwheat is recognized as an important traditional crop and supports local economies in several regions around the world. Buckwheat is used, for example, as a cereal grain, noodle and bread. In addition, buckwheat is also used as a sprout or a young seedling. For these foods, sprouting is an important characteristic that affects food quality. For foods made from buckwheat flour, pre-harvest sprouting may decrease yield, which also leads to the deterioration of noodle quality. Breeding buckwheat that is resistant to pre-harvest sprouting is therefore required. Germination and subsequent growth are also important characteristics of the quality of sprouts. Although buckwheat sprouts are the focus because they contain many functional compounds, such as rutin, several problems have been noted, such as thin hypocotyls and husks remaining on sprouts. To date, several new varieties have been developed to resolve these quality issues. In this review, we summarize and introduce research on the breeding of buckwheat related to quality, sprouting and subsequent sprout growth.

Genetic Loci Related to Kernel Quality Differences between a Soft and a Hard Wheat Cultivar

Crop Science ◽  
2005 ◽  
Vol 45 (5) ◽  
pp. 1685-1695 ◽  
Author(s):  
Flávio Breseghello ◽  
Patrick L. Finney ◽  
Charles Gaines ◽  
Lonnie Andrews ◽  
James Tanaka ◽  
...  
Keyword(s):  
Wheat Cultivar ◽  
Genetic Loci ◽  
Hard Wheat ◽  
Kernel Quality

scholarly journals The Importance Of The Variety Of Spring Hard Wheat In The Formation Of Yield And Quality Of Grain In The Southern Chernozem Of The Orenburg Region

2021 ◽  
Vol 901 (1) ◽  
pp. 012059
Author(s):  
D O Izbasarov ◽  
G F Yartsev ◽  
R K Baikasenov ◽  
T P Aisuvakova ◽  
B B Kartabaeva ◽  
...  
Keyword(s):  
Sea Level ◽  
The Body ◽  
Cultivated Plants ◽  
Hard Wheat ◽  
Orenburg Region ◽  
The North ◽  
Yield And Quality ◽  
Southern Chernozem ◽  
Potassium Magnesium

Abstract Wheat is a plastic crop and therefore occupies a huge area, spreading in the north to the cold pole (Verkhoyansk), and in the south to the border of cultivation of cultivated plants. In some regions of Azerbaijan, it is sown in fields below sea level, and in Peru, it rises in the mountains up to 4000 m. Cultivation of wheat on a huge territory is possible due to the high adaptive properties of the culture, its resistance to frost and drought. Almost half of the bread composition is represented by carbohydrates, in which starch takes the main place (up to 80%). Under the influence of enzymes, it is broken down to simple sugars that the body needs. The total digestibility of bread carbohydrates reaches 90-92%. The protein substances of bread are of the utmost importance, thanks to which a third of a person’s daily needs are often covered in our diet. Bread is the main source of supply for the body with vitamins B1, B2, PP. It is rich in phosphorus, potassium, magnesium, sulfur.

scholarly journals Effects of wheat cultivar and harvest year on technological quality studied by univariate and multivariate analyses

2008 ◽  
Vol 25 (No. 5) ◽  
pp. 249-258
Author(s):  
I. Švec ◽  
M. Hrušková ◽  
O. Jirsa
Keyword(s):  
Wheat Cultivar ◽  
Principal Component ◽  
Test Results ◽  
Multivariate Statistical ◽  
Wheat Varieties ◽  
Milling Quality ◽  
Technological Quality ◽  
Harvest Year ◽  
Parameter Values

The effects of wheat cultivar and harvest year on the wheat technological quality were studied by univariate and multivariate statistical methods. Two wheat varieties sown in the harvest years 2003–2005 were used, the first one of European (cultivar Bezostaja, RUS), the second one of American origin (cultivar Jagger, USA). The evaluated parameter values indicated otherness of technological quality of the varieties studied, mostly in the milling effectivity and in proteins contents and quality. Principal component analysis (PCA) results suggested these differences, but their verifiability based on ANOVA testing was not proved. The harvest year mostly affected also the milling quality and alveograph parameters. The baking test results were not affected by either of both effects studied. The crop of 2003 had higher proximity to the crop of 2004 than to that of 2005. Multivariate analysis (cluster analysis; CA), was used to evaluate the interaction between the wheat cultivar and harvest year effects. In comparison of these effects rate, the technological quality of American cultivar Jagger was strongly influenced by the cultivar (with exception of Falling Number and gases volume). In contrast, the quality of the European wheat cultivar Bezostaja depended significantly on the harvest year.

scholarly journals Effecs of damage by wheat bug, Aelia germari [Hemiptera : Pentatomidae], on grain quality and on reproductive performance of the rice weevil, Sitophilus oryzae [Coleoptera : curculionidae]

2005 ◽  
Vol 78 (3) ◽  
pp. 105-116 ◽  
Author(s):  
R. Fourar ◽  
F. Fleurat-Lessard
Keyword(s):  
Grain Quality ◽  
Wheat Cultivar ◽  
Sitophilus Oryzae ◽  
Kernel Weight ◽  
Rice Weevil ◽  
Wheat Kernels ◽  
Assimilable Nitrogen ◽  
Insect Attack ◽  
Different Levels

The wheat bug, Aelia germari, feeds on developing wheat kernels, causing a loss in baking quality of the harvested wheat (Triticum aestivum). The possible nutritional changes in the bug-damaged kernels after the harvest were tested in a bioassay using the rice weevil Sitophilus oryzae, which feeds on the kernel endosperm. The weevils were reared on baking wheat cultivar 'Manon demias', grown in Algeria, with different levels (0, 4, 8 and 13%) of wheat bug (A. germari) damaged kernels. Rice weevil reared on 4, 8 or 13% damaged wheat had a shorter development time than on wheat with no damage. However, pair-wise correlations showed that Dobie's index for susceptibility of grain for stored-products insect attack, number of progeny per female and kernel weight loss were not correlated with the percentage of damaged kernels. Using multivariate analysis, the general characteristics of high quality grain were associated with long development times for S. oryzae, low number of progeny, high baking strength, high falling number, high nitrogen, low ash content, and low assimilable nitrogen.

scholarly journals Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality

2018 ◽  
Vol 36 (No. 3) ◽  
pp. 246-254 ◽  
Author(s):  
Li Cuicui ◽  
Lu Qiyu ◽  
Liu Zipeng ◽  
Yan Huili
Keyword(s):  
Cross Section ◽  
Disulfide Bond ◽  
Disulfide Bonds ◽  
Sodium Sulfite ◽  
Structural Characteristics ◽  
Cooking Time ◽  
Disulphide Bonds ◽  
Chinese White ◽  
Noodle Quality

The disulfide bonds and sulfhydryl in gluten were evaluated to investigate the effects of structural characteristics on the quality of white noodles. The free sulfhydryl concentration increased significantly, but disulphide bonds decreased initially, and then became stable with increasing sodium sulfite concentration. With a decrease in disulfide bond concentration from 56.78 μmol/g to 20.01 μmol/g in gluten added to noodles, microstructural graphs verified that the cross-section and surface of noodles became rougher and looser with more holes generated; optimal cooking time decreased from 4.4 min to 3.3 min for fresh noodles and from 10.11 min to 9.19 min for dried samples; water absorption and cooking loss increased from 159% to 203% and from 5.26% to 9.06%, respectively. A decreasing trend and marked differences were observed for hardness, springiness, chewiness as well as resilience of fresh and cooked noodles, but the cohesiveness of fresh noodles exhibited no significant changes (P < 0.05).

The quality of noodles prepared from the flours of some Australian wheat

1971 ◽  
Vol 11 (49) ◽  
pp. 243 ◽  
Author(s):  
HJ Moss
Keyword(s):  
Protein Content ◽  
Cooking Quality ◽  
Yellow Colour ◽  
Hard Wheat ◽  
Melanin Formation ◽  
Similar Protein ◽  
Subjective Tests ◽  
Australian Wheat ◽  
Wheat Flours

The brightness of Japanese noodles made from flours of eight varieties of wheat was found to depend inversely on the protein content, but hard wheat flours gave slightly whiter noodles than did others of similar protein content. Discolouration appeared to be related to melanin formation from tyrosine groups. The cooking quality of six varieties, both in respect of Japanese and Chinese noodles, was also investigated. Noodles made from Heron flour tended to lose their integrity with prolonged boiling. Emblem flour required longer cooking than the others, both for Chinese and Japanese noodles, while Raven flour gave the most attractive noodles according to subjective tests. In another set of comparisons, Olympic and Rencubbin flour developed significantly more yellow colour, when made into Chinese type noodles, than did other varieties. Olympic noodles were the most attractive after cookinq, as they retained their integrity and yellowness.

scholarly journals Effects of Early Sowing on Physical Dough Characteristics and Bread-Making Quality of Bread Wheat Cultivar “Minaminokaori”

2008 ◽  
Vol 77 (4) ◽  
pp. 403-408 ◽  
Author(s):  
Tetsuya Iwabuchi ◽  
Kohei Tanaka ◽  
Yuji Matsue ◽  
Hitoshi Matsunaka ◽  
Suetsugu Yamaguchi
Keyword(s):  
Bread Wheat ◽  
Wheat Cultivar ◽  
Bread Making ◽  
Bread Wheat Cultivar ◽  
Dough Characteristics
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