This study is aimed to assess the suitability of T. aestivum wheat milled products and its combinations with T. durum semolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose) for pasta processing quality characteristics such as pasta dough rheology, microstructure, cooking quality, and sensory evaluation. Rheological studies showed maximum dough stab...

As food crop, wheat is of prime importance for human society. Nevertheless, our understanding of the genetic and molecular mechanisms controlling wheat productivity conditions has been, so far, hampered by the lack of sufficient genomic resources. The present work describes the isolation and characterization of TdERF1, an ERF gene from durum wheat (Triticum turgidum L. subsp. durum). The struct...

The aim of this study was to investigate the role of the plant food matrix in influencing the extent of starch gelatinisation during hydrothermal processing, and its implications for starch digestibility. Differential scanning calorimetry (DSC) was used to provide a detailed examination of the gelatinisation behaviour of five distinct size fractions (diameters <0.21 to 2.58 mm) of milled chickp...

This paper commemorates Ramsey Gohar by acknowledging his contributions to the fields of contact mechanics and elastohydrodynamic lubrication (EHL) within context developments these subjects. A historical discourse is provided on elastohydrodynamics, from its inception in 1940s present. We demonstrate that was not only a pioneer discoveries fundamentals subject, but also led or contributed sign...

Durum wheat (Triticum turgidum subsp. durum) is more salt sensitive than bread wheat (Triticum aestivum). A novel source of Na(+) exclusion conferring salt tolerance to durum wheat is present in the durum wheat Line 149 derived from Triticum monococcum C68-101, and a quantitative trait locus contributing to low Na(+) concentration in leaf blades, Nax1, mapped to chromosome 2AL. In this study, w...

ABSTRACT Isolates of Puccinia triticina collected from durum wheat from Argentina, Chile, Ethiopia, France, Mexico, Spain, and the United States were analyzed with 11 simple sequence repeat (SSR) markers in order to determine the genetic relationship among isolates. These isolates also were compared with P. triticina isolates from common wheat from North America, and an isolate collected from A...

High Cd content in durum wheat (Triticum turgidum L. var durum) grain grown in the United States and Canada presents potential health and economic problems for consumers and growers. In an effort to understand the biological processes that result in excess Cd accumulation, root Cd uptake and xylem translocation to shoots in seedlings of bread wheat (Triticum aestivum L.) and durum wheat cultiva...

Arabinoxylans (AX) represent the most abundant components of non-starch polysaccharides in wheat, constituting about 70% of cell wall polysaccharides. An important property of AX is their ability to form highly viscous water solutions; this peculiarity has a significant impact on the technological characteristics of wheat and determines the physiologically positive influence in consumption. Dur...

Fusarium head blight (FHB) is a multifaceted disease caused by some species of Fusarium spp. A huge production of mycotoxins, mostly trichothecenes, often accompanied this disease. Amongst these toxic compounds, deoxynivalenol (DON) and its derivatives represent a major issue for human as well as for animal health and farming. Common and durum wheat are amongst the hosts of trichothecene-produc...

The transfer of alien genes to crop plants using chromosome engineering has been attempted infrequently in tetraploid durum wheat (Triticum turgidum L. subsp. durum). Here, we report a highly efficient approach for the transfer of two genes conferring resistance to stem rust race Pgt-TTKSK (Ug99) from goatgrass (Aegilops speltoides) to tetraploid wheat. The durum line DAS15, carrying the stem r...