The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, content of tryptophan and wet gluten were analyzed. Gliadins and glutenins comprise fr...

Salinity as well as drought are increasing problems in agriculture. Durum wheat (Triticum turgidum L. ssp. durum Desf.) is relatively salt sensitive compared with bread wheat (Triticum aestivum L.), and yields poorly on saline soil. Field studies indicate that roots of durum wheat do not proliferate as extensively as bread wheat in saline soil. In order to look for genetic diversity in root gro...

The bread wheat (Triticum aestivum L.) genotype "Chinese Spring" ("CS") is the reference base in wheat genetics and genomics. Pericentric rearrangements in this genotype were systematically assessed by analyzing homoeoloci for a set of nonredundant genes from Brachypodium distachyon, Triticum urartu, and Aegilops tauschii in the CS chromosome shotgun sequence obtained from individual chromosome...

Developing high yielding and stable genotypes for wide and specific adaptation is important in wheat (Triticum aestivum L.) production. The objective of this study was to exploit the gains from genotype by environment interaction for increased bread wheat production in eastern Africa. Thirty-three advanced bread wheat lines, along with two check varieties (Danda’a and Hidasse) were evaluated at...

Introduction: Thirst is one of the main complaints during Islamic fasting. As bread is the staple food among most Muslims, evaluating its impact on thirst is important. In this study, we investigated the effect of licorice-enriched barley bread compared to barley bread and white wheat bread. Methods: This clinical trial was performed on three consecutive days during Itikaf ceremony. Data were g...

Different extraction, purification and digestion methods were used to investigate the molecular properties of carbohydrates in arabinoxylan and β-glucan concentrates, dietary fiber (DF) rich breads and ileum content of bread fed pigs. The breads studied were: a low DF wheat bread (WF), whole meal rye bread (GR), rye bread with kernels (RK), wheat bread supplemented with wheat arabinoxylan conce...

HRUŠKOVÁ MARIE, ŠVEC IVAN. 2016. Fermented Dough Characteristics of Wheat-barley-hemp Composites. Comparison of Two Dosages of Barley and Hemp Wholemeal/Flour. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 64(3): 803–812. Wheat fl our substitution by barley one led to shortening of fermentation and leavening times (about 14–57% and 35–83%, respectively) as well as to l...

BACKGROUND Steamed wheat bread have previously been shown to induce comparatively high postprandial plasma glucose responses, on the contrary, buckwheat products induced lower postprandial plasma glucose. The present study was to assess the effects of micronutrient enriched bread wheat variety Jizi439 and buckwheat on postprandial plasma glucose in healthy and diabetic subjects comparing with b...

Wheat genetic resources may be grown in organic farming systems or in less favourable areas for bread wheat species. Characteristics of hulled wheat species (23 varieties of einkorn, emmer wheat, spelt wheat) were studied and evaluated within a two-year trial period (which was executed on certified organic fields) and they were compared to characteristics of landraces and modern bread wheat var...