Stable resistance to infection with Wheat streak mosaic virus (WSMV) can be evolved de novo in selfing bread wheat lines subjected to cycles of WSMV inoculation and selection of best-performing plants or tillers. To learn whether this phenomenon might be applied to evolve resistance de novo to pathogens unrelated to WSMV, we examined the responses to leaf rust of succeeding generations of the r...

Combinations of proline and glutamine significantly increased the functional properties of soft wheatthat were unseen when added individually. To hard wheat, proline contributed more positively than glutamine onmost dough and bread properties, which is different from the observations with soft wheat. Addition of glutamine tohard wheat increased the amount of gluten and glutenin afte...

Bread wheat (Triticum aestivum) has a greater ability to exclude Na+ from its leaves and is more salt tolerant than durum wheat (Triticum turgidum L. subsp. durum [Desf.]). A novel durum wheat, Line 149, was found to contain a major gene for Na+ exclusion, Nax2, which removes Na+ from the xylem in the roots and leads to a high K+-to-Na+ ratio in the leaves. Nax2 was mapped to the distal region ...

1. Cereals : (i) The total quantity of rationed cereals should be as laid down, from time to time, by the rationing authorities. At present, it is 12 ozs. per day per patient. It should preferably be distributed in the proportions indicated against rice, bread, wheat flour, etc. in the different diet scales. (ii) Undermilled rice a ,, wholemeal bread sho be used in. place of nil and/or polished...

1. When nineteen "free-living" male students, who normally ate 231 (SEM 14) g white bread/d changed to wholemeal bread for a 19-week period, there was no significant change in body-weight, plasma cholesterol or plasma triglyceride levels. These values, as well as plasma concentrations of calcium, phosphate, urate and haemoglobin, remained essentially the same as those for a control group. 2. In...

Stripe rust of wheat, caused by Puccinia striiformis f. sp. tritici (Pst), is a global concern for wheat production, and has been increasingly destructive in Ethiopia, as well as in the United States and in many other countries. As Ethiopia has a long history of stripe rust epidemics, its native wheat germplasm harbors potentially valuable resistance loci. Moreover, the Ethiopian germplasm has ...

Stem rust has become a renewed threat to global wheat production after the emergence and spread of race TTKSK (also known as Ug99) and related races from Africa. To elucidate U.S. winter wheat resistance genes to stem rust, association mapping was conducted using a panel of 137 lines from cooperative U.S. winter wheat nurseries from 2008 and simple sequence repeat (SSR) and sequence tagged site...

Enzymes are useful to modify wheat proteins to preserve the gas better and to correct the rheological properties of the dough of weak flour and bread. Gluten proteins are highly impacting the quality of various gluten-based products, and transglutaminases (TGs) leading to the strengthening, stability and constancy of the dough as well as the improvement of the volume, texture and storage time o...

A consumer test of composite cassava: maize: wheat (40:10:50) breads prepared with improvers, 0.3% emulsifiers, either as lecithin (LC) or diacetyl tartaric acid ester of mono-diglycerides (DATEM), and 3% hydrocolloids, either as high-methylated pectin (HM pectin) or carboxymethyl cellulose (CMC), was carried out in supermarkets in Mozambique. Overall acceptance and sensory attributes such as a...