Few genes are available to develop drought-tolerant bread wheat (Triticum aestivum L.) cultivars. One way to enhance bread wheat's genetic diversity would be to take advantage of the diversity of wild species by creating synthetic hexaploid wheat (SW) with the genomic constitution of bread wheat. In this study, we compared the expression of traits encoded at different ploidy levels and evaluate...

the purpose of this descriptive-survey research was to assess the attitude of the farmers, bakers and consumers toward cultural and social factors influencing wheat, flour, and bread losses. the population of the study was constituted of all the farmers, bakers and bread consumers in tehran, khuzestan, golestan and kermanshah provinces. a sample of 1500 farmers, 600 bakers, and 6000 consumers w...

fusarium head blight (fhb) is an important disease in wheat worldwide that reduces grain yield, quality as well as contaminates grains to the mycotoxins. thirty spring wheat genotypes including 28 bread wheat and two durum wheat genotypes were evaluated for fhb under a randomized complete block design with three replications. grain yield and its components were evaluated by using two environmen...

Drought stress is one of the leading constraints to wheat (Triticum aestivum L.) production globally. Breeding for drought tolerance using novel genetic resources is an important mitigation strategy. This study aimed to determine the level of drought tolerance among diverse bread wheat genotypes using agronomic traits and proline analyses and to establish correlation of proline content and agro...

Interspecific hybridisation between hexaploid and tetraploid wheat species leads to the development of F1 pentaploid hybrids with unique chromosomal constitutions. Pentaploid hybrids derived from bread wheat (Triticum aestivum L.) and durum wheat (Triticum turgidum spp. durum Desf.) crosses can improve the genetic background of either parent by transferring traits of interest. The genetic varia...

Selection for drought tolerance typically involves evaluating genotypes for either high yield potential or stable performance under drought stress. In order to select drought tolerant land races of bread wheat an experiment was conducted in a randomized complete block design (RCBD) with three replications under two different rainfed and irrigated conditions during the growing season 2010-2011. ...

Seed–storage proteins are important reservoirs of food and energy which are also involved in the determination of bread making quality. Solubility properties of these proteins are traditionally classified into four classes: albumin, globulin, prolamin and glutelin. Gliadin and glutenin have also been studied extensively and the genetics and biochemistry are relatively well known. Grain proteins...

IN THE CURRENT STUDY, WHEAT FLOUR WAS MIXED WITH HIGH QUALITY CASSAVA FLOUR (HQCF) IN SEVERAL RATIOS: 90:10, 80:20, 70:30, and 60:40, and used to prepare 10%, 20%, 30%, and 40% National Root Crops Research Institute (NRCRI) cassava bread, respectively. 100% wheat bread was prepared as a control (100% wheat bread). Five bread samples were prepared per group. Antioxidant assays [i.e., 2,2-dipheny...

in order to study the sink-source physiological relationship, current photosynthesis, contribution and remobilization of assimilates to grain yield in wheat and triticale genotypes, a field experiment was conducted in iran, ahvaz area on 2003-4. treatments were two bread wheat (simareh and tawer), one durum wheat (showa) and two triticale (juvanillo92 and line 45) genotypes. grain weight change...

Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-...