Comparison between potassium bromate and ozone gas as oxidants in breadmaking. Starches and flours from various botanical sources will be evaluated in their native and in their gelatinized forms. Once the high grain protein genes are identified, the closest RFLP markers flanking the target gene will be sequenced from both ends, and STS-PCR primer sets will be synthesized for them.
A sample of durum wheat will be collected for every 3, acres of durum planted. Alveographs Durum wheat thesis be run where dough moisture is varied above and below the recommended dough moisture. Ingredients that are overhydrated often become very sticky and cause ingredients to form large aggregates that restrict proper flow of ingredients into the extruder.
This research indicates that high relative humidity at the time of harvest can decrease kernel vitreousness. Genotypes are being evaluated for yellow pigment content, lipoxygenase activity and polyphenol oxidase activity.
Measuring cooked firmness of short goods, such as macaroni, shells, and rotini, is difficult using the traditional pasta blade probe attached to a texture analyzer. Flow properties of semolina and whole wheat flour fortified with flaxseed flour during pasta processing.
Quality of durum wheat harvested in from Montana and North Dakota was determined from samples; the average crop grade was U. Improving the nutritional quality of pasta: An experiment was conducted to identify the best texture probe for a given shape of pasta.
Ozone gas affects the physical and chemical properties of wheat Triticum aestivum L. Loaf volume, symmetry, and crumb score were not affected by herbicide treatments. Quality of bread made from ozonated wheat Triticum aestivum L.
Determine the effects of processing parameters on the quality of traditional and nontraditional pasta products. The research presented in this thesis aimed at the identification of traits and genes that underlie root system architecture RSA and tolerance to heat stress in durum wheat, in order to eventually contribute to the genetic improvement of this species.
Results indicated that content of yellow pigment durum grain changed during grain development and varied with cultivar and environment. Effect of particle size and sample size on lipid stability of milled flaxseed Linum usitatissimum L.
Knowledge gained during this project was used in graduate courses in milling and in pasta processing.
Handouts of each presentation were provided to the audience. Susceptibility to FHB varies among durum cultivars. These results indicate that to manufacture pasta with deep yellow appearance, grain buyers should request low kernel moisture and high test weight, high kernel weight, and falling number.
Experiments were conducted to determine the relationships among carotenoid pigment content, lipoxygenase activity and oxidative stress level in wheat kernels during grain fill. Changes in durum wheat kernel composition and appearance during grain filling.
So, there is a need to evaluate other probes or other texture measure devices for their usefulness in determining cooked firmness.CADMIUM UPTAKE AND ANTIOXIDATIVE ENZYMES IN DURUM WHEAT CULTIVARS IN RESPONSE TO INCREASING Cd APPLICATION by These durum wheat cultivars have been selected from a This thesis would.
Durum wheat (Triticum turgidum L. Var. durum) is less tolerant of transient salinity than locally developed bread wheat (Triticum aestivum) varieties, and this results in reliable durum production being restricted to relatively unaffected soils.
WHEAT. PRODUCTION. GUIDE. and durum jumped prior year’s poor yields. Hard red winter wheat is up %, hard red spring is up %, and durum is up 6%. World wheat production is projected down over last year by 5% or 36 million metric tons to million.
Major wheat exporting countries have experienced shortfalls leading to a drop.
AAC Spitfire durum wheat [Triticum turgidum L. subsp. durum (Desf.)Husn.] is adapted to the durum production area of the Canadian prairies.
Averaged over four years, AAC Spitfire yielded significantly more grain than Strongfield, AC Avonlea, and AC Navigator, but the protein concentration was significantly lower than AC Avonlea and Strongfield.
Durum wheat (Triticum durum Desf.) is produced primarily in the Northern Great Plains and the Pacific Southwest of the United States. Current germplasm is predominantly of the spring growth habit. The objective of this study was to determine the feasibility of winter durum production in Virginia based upon both yield and quality parameters.
The high content in durum wheat is to be expected, as carotenoids contribute to the yellow colour of durum wheat semolina and products such as pasta (Lafiandra et al., ). Grain colour is therefore a quality trait in durum wheat and breeders have selected for high contents of lutein.Download