Factors causing Fluctuation in Grain Protein Content of Bread Wheat Cultivar 'Minaminokaori'

Predicting Grain Protein Content of Winter Wheat

The objective of this paper is to propose to use a new Improved Particle Filtering (IPF) based on minimizing Kullback-Leibler divergence for crop models' predictions. The performances of the method are compared with those of the conventional Particle Filtering (PF) at a complex crop model (AZODYN) to predict an important winter-wheat quality criterion, namely the grain protein content. Furtherm...

Effect of urea foliar feeding on grain protein content and quality in two winter wheat cultivars

Distribution of gluten proteins in bread wheat (Triticum aestivum) grain.

BACKGROUND AND AIMS Gluten proteins are the major storage protein fraction in the mature wheat grain. They are restricted to the starchy endosperm, which forms white flour on milling, and interact during grain development to form large polymers which form a continuous proteinaceous network when flour is mixed with water to give dough. This network confers viscosity and elasticity to the dough, ...

Effect of ozonation of wheat grain on quality bread factory

Ozonation of wheat grain is a quick and easy process that could be realized during the storage. The ozone is in direct contact with the grain and modifies immediately the properties of the wheat. Stability and resistance of dough were increased with ozonation at 40 ppm in comparative with control sample. The results showed a gradual increase in specific volume of balady bread according to the t...

Impact of Wheat Grain Selenium Content Variation

Cereal Chem. 88(2):195–200 Selenium (Se) is an essential micronutrient in animals. High levels of Se can accumulate in wheat grain, but it is not clear how high Se affects milling or baking. Low and high Se grain from the same hard red winter wheat cultivar was milled and used for breadbaking studies and Se analysis. Mill stream yields from the low and high Se wheat were comparable, as were flo...