tak-ab is a new winter bread wheat cultivar developed from evaluation of icarda-turkey-cimmyt international bread wheat germplasm to supplementary irrigation areas. study of new cultivars under supplementary irrigation in maragheh and ardebil research stations (2005-2012) showed that, tak-ab had high grain potential under supplementary irrigation conditions. based on results means of grain yiel...

this study was performed to investigate the photosynthetic partitioning pattern of materials to aerial parts of bread wheat in dryland conditions. it was as well to study its relationship with bread wheat resistance and grain yield in drought conditions. seven genotypes including two cultivars (azar2, sardari) and five lines were investigated in a field experiment through a randomized complete ...

to study the effects of different amounts of sulphur and boron fertilizers on grain yield and grain quality of bread wheat cultivar pishtaz, an experiment was conduncted in karaj during two cropping seasons 2001-2003. three levels of sulphur (s0= 0, s1=250 and s2= 500 kgha-1) and three levels of boron (b0= 0, b1= 20 and b2= 40 kgha-1) were different treatments of the experiment arranged in rcbd...

an experiment was conducted in the experimental field of seed and plant improvement institute in karaj for three consecutive cropping seasons, 2001-2003, to study the effects of eight different fertilizer treatments including some microelements on grain yield and protein content of a bread wheat cultivar pishtaz. the experiment was in a rcbd with three replications.eight fertilizer treatments w...

The biggest challenges mankind ever faces are falling energy sources and food shortages. If controlled nuclear fusion were achieved with net energy yield, the energy source problem would be solved. If natural photosynthesis were reproduced, food shortage concern would be addressed. Though both nuclear fusion and photosynthesis are universal, the difficulties to achieve them are disproportionall...

Surplus bread is a major bakery side stream that should be strictly kept within the human food chain to reduce waste and ensure resource efficiency in baking processes. Optimally, surplus recycled as dough ingredient, however, this known detrimental volume texture of bread. The purpose study was investigate how gelatinized starch bread, untreated or enzymatically hydrolyzed, affects development...

Bread is a major contributor to sodium intake in many countries. Reducing the salt (NaCl) content in bread might be an effective way to reduce overall sodium intake. The objectives of this study were to examine the effects of gradually lowering the salt content in brown bread, with and without flavor compensation (KCl and yeast extract), on bread consumption and sodium intake compensation by ch...

Pedigree selection was practiced on two bread wheat populations, namely i.e. (Debeira x Sahel 1) as considered population I and (Sids 6 x Sahel 1) as considered population II. Experiments were conducted under drought stress conditions (at 12 % soil moisture content) in order to improve yield and its component traits (no. of spikes / plant, biological yield, grain yield / plant and 1000-grain we...