Hexaploid Wheat (Triticum aestivum L.) is one of the most important food cereals grown in many areas worldwide. World population is to increase by 2.6 billion in 2050. Ethiopia is one of the world’s nine countries needed to increase food production. Since few studies on genetic diversity & in adequate evaluation of bread wheat varieties; my objective the project is to study genetic diversity of...

Purpose: To investigate the effects of oligosaccharides on the functional properties of wheat starch. Methods: The blue value, retrogradation and pasting properties of wheat starch were determined. In addition, water activity (Aw), melting enthalpy and melting temperature of wheat starch paste were analyzed. Results: Fructo-oligosaccharide (FOS) and xylo-oligosaccharide (XOS) inhibited the retr...

Tillage practices can redistribute the soil profiles, and thus affects soil organic carbon (SOC), and its storage. The stratification ratio (SR) can be an indicator of soil quality. This study was conducted to determine tillage effects on the profile distribution of certain soil properties in winter wheat (Triticum aestivum L.) and summer maize (Zea mays L.) systems in the North China Plain (NC...

This leaflet provides a practical overview for producers and others involved in wheat production and storage, on what can be done at these steps to improve the quality and safety of organically produced wheat, in addition to certification and general food safety requirements. A separate leaflet covers the milling and baking steps, and other leaflets cover other commodities and separate leaflets...

Wheat germ represents approximately 3% of the grain and it contains 8-14% oil, which is a rich source of tocopherols (vitamin E) and polyunsaturated fatty acids, mainly linoleic acid. The present work shows the influence of temperature (27oC and 45oC) and storage time (maximum 35 days) of the wheat germ on the concentration of tocopherol in the oil. Their effect on other quality parameters was ...

Yu K., Wang Y., Xu Y., Guo L., Du X. (2016): Correlation between wheat starch annealing conditions and retrogradation during storage. Czech J. Food Sci., 34: 79–86. The effects of annealing conditions on the degree of retrogradation (DR) in wheat starch were analysed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Three annealing parameters were varied, namely moisture (...

Gelatinisation and retrogradation of starch in wheat flour systems and whole wheat grains were studied using differential scanning calorimetry (DSC) and the impact of these events on starch digestibility was investigated. Retrogradation of starch was studied with partially and fully cooked (boiled at 100°C for 12 min and 32 min, respectively) wheat grains that were subjected to storage at 22°C ...

Timely prediction of seed viability loss over long-term storage represents a challenge in management and conservation of ex situ plant genetic resources. However, little attention has been paid to study the process of seed deterioration and seed aging signals under storage. An attempt was made here to investigate morphological and molecular changes in the scutellum and aleurone sections of natu...

A survey was carried out on respiratory symptoms and skin prick test response to common allergens (atopy), storage mites, and occupational allergens among 226 bakers and pastry makers from 105 small businesses in northern Italy. Atopy was present in 54 workers (23.4%); 40 workers (17.7%) were skin positive to at least one storage mite, 27 (11.9%) to wheat flour and 17 (7.5%) to alpha-amylase. W...

Rice (Oryza sativa L.) is a primary global food cereal. However, when compared to wheat, rice has poor food processing qualities. Dough that is made from rice flour has low viscoelasticity because rice seed lacks storage proteins that are comparable to gluten protein from wheat. Thus, current research efforts aim to improve rice flour processing qualities through the transgenic expression of vi...