Wheat is a major staple food crop providing about 20% of dietary energy and proteins, and food products made of whole grain wheat are a major source of micronutrients like Zinc (Zn), Iron (Fe), Manganese (Mn), Magnesium (Mg), Vitamin B and E. Wheat provides about 40% intake of essential micronutrients by humans in the developing countries relying on wheat based diets. Varieties with genetically...

the crop simulation models are heuristic tools in order to determine optimal of management strategies and analyzing yield stability in agroecosystems. the objective of this study was to evaluate cropsyst model ability for simulating of development, growth and yield of wheat cultivars from golestan province in response to planting date. the results of model evaluation were acceptable so that, th...

Cereal Chem. 87(6):553–560 Molecular weight distribution (MWD) of proteins extracted from hard red spring wheat was analyzed by size-exclusion HPLC to investigate associations with wheat and breadmaking quality characteristics. Certain protein fractions were related to associations between wheat and breadmaking parameters, specifically when effect of quantitative variation of protein on those p...

samanoo is a traditional iranian dessert that has a high nutritional value. its consumption is on the rise.samanoo is made using a mixture of wheat sprout extract (wheat malt) and whole wheat flour. it is mainlyprepared at home or at in small businesses and there is no standard method of preparation. this studyinvestigates the effects of wheat cultivar (hirmand and tabasi) and the ratio of whea...

Low phytic acid (LPA) wheat (Triticum aestivum L.) is one approach to improving nutritional quality of wheat by reducing the major storage form of P and increasing the level of inorganic P (Pi), which is more readily absorbed by humans and other monogastric animals. A LPAmutant of wheat, designated Js-12-LPAwas isolated following mutagenesis. LPA and wild-type (WT) sib selections of hard red sp...

Agropyron elongatum (Host.) Neviski (synonym, Thinopyrum ponticum Podp., 2n = 70) has been used extensively as a valuable source for wheat breeding. Numerous chromosome fragments containing valuable genes have been successfully translocated into wheat from A. elongatum. However, reports on the transfer of powdery mildew resistance from A. elongatum to wheat are rare. In this study, a novel whea...

Cereal Chem. 88(5):473–479 Whole-grain wheat flour is used in baking to increase fiber content and to provide vitamins from the bran layers of the kernel. We surveyed whole-grain soft flour samples from North America to determine the nutritional profile using recently revised fiber quantification protocols, Codex 2009.1. Standard compositional and vitamin analyses were also included in the surv...

Wheat is the cereal grain of choice for Whole Grain Feeding (WGF) in poultry, despite fact that globally maize most commonly used grain. In this context, present study feeding whole wheat to commercial broilers with two types systems were ie. mixed and different levels replacement by 20, 40, 60, 80 100%. The body weight gain birds fed 20% 40% was found be highest (p<0.05). mean consumption (...