Dryland wheat (Triticum aestivum L.) and grain sorghum (Sorghum bicolor (L.) Moench) are often grown using a wheat–sorghum-fallow (WSF) crop rotation on the semiarid North American Great Plains. Precipitation stored during fallow as soil water is crucial to the success of the WSF rotation. Stubble mulch-tillage (SM) and no-tillage (NT) residue management practices reduce evaporation, but the sp...

Value-added whole-wheat flour biscuits and cookies were developed evaluated for shelf life studies. Three types of i.e. Type I, II III, respectively, by replacing 10, 20 30 per cent whole wheat with germinated pumpkin seed flour. Peroxide value total plate count increased storage period time. Whole organoleptically acceptable upto 60 days whereas found to be 75 storage.

The effects of gibberellic acid, abscisic acid, cycloheximide, actinomycin D, and cordycepin upon exo- and endoproteolytic activities and storage (gluten) protein hydrolysis in germinating wheat and in incubated embryoless wheat seeds have been studied. Early increases in endoproteolytic activity were insensitive to the addition of gibberellic acid and inhibitors of protein and RNA synthesis. L...

Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, che...

to enhance germplasms of bread wheat, a gene, encoding the smallest y-type high molecular weight glutenin subunit (hmw gs) gene (12.4t) from the d-genome using synthetic hexaploid approach was introgressed into bread wheat. tetraploid wheat (t. turgidum cv. langdon) was crossed with t. tauschii accession aus24092. immature embryos were rescued and placed onto b5 regeneration media. hybrid f1 pl...

Celiac disease is activated by the consumption of some storage proteins present in cereals, which are usually classified as prolamins, as they are soluble in 70-90 % alcohol [1,2]. Wheat prolamins, called gliadins, together with another storage protein glutelin, could form a complex called gluten, which is responsible for rheological and mechanical properties of the dough and wheat based food. ...

AIMS To determine the survival and growth characteristics of Cronobacter species (Enterobacter sakazakii) in infant wheat-based formulas reconstituted with water, milk, grape juice or apple juice during storage. METHODS AND RESULTS Infant wheat-based formulas were reconstituted with water, ultra high temperature milk, pasteurized grape or apple juices. The reconstituted formulas were inoculat...

A field experiment with six treatments was conducted to study the nitrogen reserves in summer maize topsoil on the north China plain. Results showed that topdressing significantly increased topsoil nitrogen reserves. Summer corn topsoil nitrogen reserves were affected by several management measures. Shallow tillage, wheat straw no-returning and deep intertillage at the corn seedling stage signi...

In higher plants, seed storage proteins (SSPs) are frequently expressed from complex gene families, and allelic variation of SSP genes often affects the quality traits of crops. In common wheat, the Glu-D1 locus, encoding 1Dx and 1Dy SSPs, has multiple alleles. The Glu-D1d allele frequently confers superior end-use qualities to commercial wheat varieties. Here, we studied the haplotype structur...