Drought is one of the major abiotic stresses affecting wheat yield. A recurrent selection program was conducted to improve the drought tolerance and yield of bread wheat using drought tolerant advanced breeding lines from a drought tolerant x susceptible cross (HI 1500 x HUW 510). The parental lines were evaluated for yield, biomass and harvest index (HI) in addition to the drought adaptive tra...

In arid and semi-arid regions of the world bread wheat (Triticum aestivum L.) yield is highlylimited due to late season heat stress, mostly occurring during the reproductive phase. Hence thecurrent study was conducted to evaluate the effect of late season heat stress on grain yield andyield components of 20 spring bread wheat cultivars. For this purpose, a stripe block experimentincluding four ...

In this study, a new application of pumpkin pulp in bread production is shown. The aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly into wheat flour on physical, sensorial and biological properties of bread. The bioaccessibility of active compounds was also studied. An increase in the addition of pumpkin pulp from 5 to 20% (converted to dry matter) c...

In the context of climate changes, expected increases in intensity, frequency, and unpredictability waterlogging events will aggravate wheat yield losses, currently estimated to range between 20-50%. Wheat production must fulfill ca. 20% population’s energy protein requirements. Evaluating germplasm with different backgrounds may reveal variability for tolerance, allowing a better selection gen...

Abstract The article provides research on the quality and yield of bakery products from wheat flour grown in conditions Ryazan region, with various doses salt used recipe. Salt is not only a prescription component production products, but also factor active influence structural mechanical properties dough indicators finished products. According to results, salt, amount recommended recipe, had p...

This study was aimed at combining the highest degradation of gluten during wheat flour fermentation with good structural and sensory features of the related bread. As estimated by R5-ELISA, the degree of degradation of immune reactive gluten was ca. 28%. Two-dimensional electrophoresis and RP-FPLC analyses showed marked variations of the protein fractions compared to the untreated flour. The co...

in order to evaluate the relationship between grain yield and agronomic characteristics in bread wheat genotypes in different planting dates under rainfed conditions, a factorial experiment was conducted based on rcbd with four replications at gonbad-e qabus region, iran, during 2012-2014 growing seasons. number of spikes per unit area, grain filling rate, effective grain filling period, number...

OBJECTIVES To explore salt content in bread and to evaluate the feasibility of reducing salt contained in 'pan francés' bread. DESIGN The study had two phases. Phase 1, an exploratory phase, involved the estimation of salt contained in bread as well as a triangle taste test to establish the amount of salt to be reduced in 'pan francés' bread without detection by consumers. In Phase 2, a quasi...