a partial set of diallel crosses conducted among seven bread wheat genotypes contain (gasspard,m86-4,m86-6,dn-11,ws82-9 and m86-12) along with 21 hybrid, based on randomized complete block design(rcbd) with three replication were evaluated. the experiment was accomplished in a research field of agriculture and natural research center of tehran province in 2012-2013 in order to study genetic ana...

BACKGROUND Xylanase can replace chemical additives to improve the volume and sensory properties of bread in the baking. Suitable baking xylanase with improved yield will promote the application of xylanase in baking industry. The xylanase XYNZG from the Plectosphaerella cucumerina has been previously characterized by heterologous expression in Pichia pastoris. However, P. pastoris is not a suit...

The present study aimed at investigating the effect of different levels of nitrogen on yield and yield components of bread and durum wheat. To this end the experiment was conducted in 2010-2011 in south west of Iran as split plots based on randomized complete block design with three replications. Main plot included four levels of nitrogen 60, 120, 180, 240 kg.ha-1 and the sub plot included four...

Selection of genotypes based on high value of heritability and forecasted genetic conditions would be an effective method for improvement of wheat cultivars. The present investigation was carried out to estimate the genetic variability of agro-physiological characters using biometrical genetic techniques in 20 bread wheat genotypes under irrigated condition. For this purpose an experiment was c...

Muş ilinde kış koşulları çok sert geçtiğinden dolayı genel olarak kışlık ekmeklik buğday yetiştiriciliği yapılmaktadır. Çalışma, 2020-2021 üretim sezonunda Muş’un yağışa dayalı koşullarında yürütülmüştür. Deneme, 15 genotipi ile Tesadüf Blokları Deneme Deseninde 3 tekrarlamalı Verim bileşenlerinin tane verimi ilişkisinin belirlenmesi amacıyla yapılan analizler sonucunda, araştırılan tüm özellik...

This work is focused on the preparation of an innovative gluten-free (GF) bread with remarkable softness and antioxidant features over time. To overcome technological inconveniences related to removal gluten from bread, kefir beverage fortified vegetable extracts employed as a functional ingredient in bread-making process. In this context, carob (Ceratonia siliqua L.) leaves represent outstandi...