processing and end-use characteristics, which depend on protein hydration and development through mixing. Hybridizations between hard and soft wheat types could be a source Hard wheat is generally used for making bread-type of novel variation for wheat quality improvement. This study was conducted to identify genomic regions related to differences in milling and products, and soft wheat is gene...

Cereal Chem. 70(l):77-80 Soft white wheat flours from varied growing conditions were analyzed However, when the correction for protein content was not taken into for selected variables of gluten and components of flour lipid to identify account, total protein was shown to be negatively correlated with cookie those that are associated with baking quality as measured by cookie diameter. Among the...

The effect of wheat flour refined milling on nutritional and antioxidant quality of hard and soft grown in Ethiopia was evaluated. Bread was prepared with the supplementation of the white wheat flour with different levels (0%, 10%, 20%, and 25%) of wheat bran. Whole (100% extraction) and white wheat (68% extraction) flours were analyzed for proximates, minerals, and antioxidants. Results indica...

Five adult male volunteers were fed a diet containing (as percent of calories) 16% protein, 40% fat, and 44% carbohydrate, a diet similar to that consumed by many American males. Twenty-six grams of soft white wheat bran or corn bran were added to the daily bread, and the effects on zinc, iron, and copper balance were assessed during the last 12 days of each 30-day study period. The soft white ...

Comparisons between cereal species have shown that wheat starch is fermented more rapidly in the rumen than starch from maize, barley, potato or sorghum, probably due to the protein matrix surrounding the starch granules, but there are few comparisons of starch digestion from different cultivars of wheat. Although wheat varieties are classi®ed as being hard or soft, genetic factors affecting nu...

Genetic differences among major types of wheat are well characterized; however, little is known about how these distinctions affect the small molecule profile of the wheat seed. Ethanol/water (65% v/v) extracts of seed from 45 wheat lines representing 3 genetically distinct classes, tetraploid durum (Triticum turgidum subspecies durum) (DW) and hexaploid hard and soft bread wheat (T. aestivum s...

Combinations of proline and glutamine significantly increased the functional properties of soft wheatthat were unseen when added individually. To hard wheat, proline contributed more positively than glutamine onmost dough and bread properties, which is different from the observations with soft wheat. Addition of glutamine tohard wheat increased the amount of gluten and glutenin afte...

Puroindoline (Pina and Pinb) genes control grain texture or hardness in wheat. Wild-type/soft alleles lead to softer grain while a mutation in one or both of these genes results in a hard grain. Variation in hardness in genotypes with identical Pin alleles (wild-type or mutant) is known but the molecular basis of this is not known. We now report the identification of wheat genotypes with hard g...

Resorcinolic lipid contents and homologue compositions in extracts isolated from soft winter, soft spring and hard (durum) wheat grains were evaluated by both instrumental and chromatography means. Resorcinol concentrations determined in wheat were diverse and varied in samples harvested within two consecutive vegetative years, whereas their homologue profiles were found to be rather invariable...

The functionality of gluten extracted from Canada Western Red Spring (CWRS) and Canada Western Extra Strong (CWES) wheat flours was evaluated and compared. The extra-strong wheat cultivars had stronger dough properties and produced smaller bread loaves than AC Barrie. Modifications of a starch displacement gluten extraction method were evaluated. For optimal gluten formation and extraction, wat...