Durum cultivars were grown in field plots and spikes were collected every 3 to 4 days beginning 10 days after anthesis. Wheat is the second most important food crop of the country after rice both in area and production.
Inheritance of tan spot resistance in three durum wheat genotypes. Whole grain, milling, semolina, and pasta quality will be determined using standard methodology.
Information was disseminated through journal publications. Comparison between potassium bromate and ozone gas as oxidants in breadmaking. Cooked pasta texture method evaluation. In three of four years, samples assessed by the kernel surface method were often graded into lower subclassifications than if they had been analyzed by the cross section method.
So, there is a need to evaluate other probes or other Durum wheat thesis measure devices for their usefulness in determining cooked firmness. Challenges to processing non-traditional pastas. In the first two experiments we aimed at the identification of QTLs for root trait architecture at the seedling level by studying a bi-parental population of recombinant inbred lines from the cross Meridiano x Claudio and a collection of durum elite accessions.
Information on the quality of durum wheat grown in Montana and North Dakota is used by the domestic industry to source Durum wheat thesis wheat with desired quality characteristics, by agricultural economists and by commodity groups and trade organizations in their efforts to promote domestic and international sales of durum wheat.
Wet gluten content and gluten index values related poorly to pasta cooking quality. Kernel quality includes kernel color, vitreousness, size, weight, and hardness.
This information will aid durum wheat breeders as they develop durum cultivars with targeted gluten strength, weak, strong or very strong gluten. Glyphosate, paraquat, and metsulfuron plus 2,4-D were applied to durum wheat at soft dough and hard dough stages of kernel development. No further decline was observed after day 5.
All herbicides, except imazamethabenz, reduced protein content of the whole grain and semolina.
Glyphosate and paraquat applied at soft dough stage reduced test weight and kernel weight. Spikes will be collected prior to harvest. Lipoxygenase activity increased with grain fill until physiological maturity, then declined sharply as kernel desiccation progressed from physiological maturity to harvest.
The quantitative and qualitative distribution of major carotenoid pigments will be determined by normal-phase HPLC.
Loss of carotenoid pigments during pasta processing was positively correlated with kernel moisture content and negatively Durum wheat thesis with test weight, kernel weight, and falling number.
Noodle cooking and textural qualities were relatively unaffected by sprout damage or mechanical abrasion, possibly due to amylase inhibition by the carbonate salts present in the formula. A new lipoxygenase assay was evaluated for possible use in characterizing the oxidative stress level in the grain.
Processing experiments determined that when blending and hydrating semolina-nontraditional ingredient mixtures, their particle sizes should be varied depending on hydrophilicity.
Quality of bread made from ozonated wheat Triticum aestivum L. Mechanical strength of dry spaghetti was determined by TA-XT2 texture analyzer. Effects of additives on yellow pea gluten-free pasta processing parameters and products quality.
Effect of the addition of common bean flour on the cooking quality and antioxidant characteristics of spaghetti. Impacts This research indicates that SDS microsedimentation test is a good predictor of cooked firmness, but that new methods must be identified or developed that better predict mechanical strength and cooking quality of pasta.
Interspecific nuclear-cytoplasmic compatibility controlled by genes on group 1 chromosomes in durum wheat. Other research has been initiated in three areas: Anderson Mapping Fusarium head blight resistance genes. Similarly sudden increase in temperature at the time of the maturity of grains reduces the crop-yield.
This research is being continued for a second year. A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality.
Glutograph and mixolab will be evaluated to determine if they can be used to predict pasta quality from a given sample of durum wheat. In addition, an experiment was initiated that was designed to evaluate the effects of ingredient hydration and extrusion screw speed on extrusion properties and physical and cooking qualities of pasta.
Yield reduction did not relate to visible plant injury. Results indicated that in years when harvest was delayed by rain, samples that appeared opaque on the surface were often found vitreous upon dissection.
We are confirming the location of this QTL in the other two populations. Whole grain, milling, and pasta quality will be determined.
Durum cultivars differ in their tolerance to stress. Results from the evaluation of texture probes indicate that conclusions concerning pasta texture differed depending on whether the cutting-type probes or compression-type probes were used.Na + exclusion correlated well with salinity tolerance in the durum Kinet J-M and Lutts S Effect of salt and osmotic stresses on germination in durum wheat (Triticum durum Desf.).
Plant Soil– Husain S Physiology and genetics of salt tolerance in durum wheat.
A thesis submitted for the degree of Doctor of. Durum wheat prices and the Minneapolis Grain Exchange (MGE) hard red spring wheat futures are highly correlated; thus, each year’s regional durum price is compared with the MGE hard red spring wheat futures prices to compute an annual ratio.
Wheat, (Triticum species) a cereal grass of the Gramineae (poaceae) family, is the world's largest edible grain cereal- grass crop. It has been a food crop for mankind since the beginning of. Wheat Quality Project Leader Simsek Promoted - Read More Razi Ibrahim Presents M.S.
Seminar Razi Ibrahim presented his Plant Sciences M.S. thesis, “Predicting Potato Yield Loss Due to Metribuzin Sensitivity in North Dakota”, on June 11, WHEAT.
PRODUCTION. GUIDE. and durum jumped prior year’s poor yields. Hard red winter wheat is up %, hard red spring is up %, and durum is up 6%. World wheat production is projected down over last year by 5% or 36 million metric tons to million.
Major wheat exporting countries have experienced shortfalls leading to a drop. GROWTH AND PRODUCTION OF WHEAT Vinod Tiwari and Jag Shoran Crop Improvement Division, Directorate of Wheat Research (ICAR), Karnal, India. Keywords: Abiotic stress, bread wheat, disease resistance, durum wheat, rust resistance, wheat quality, wheat taxonomy, wheat trade, yield enhancement.
Contents 1. Introduction 2. Origin and Distribution 3. Botany 4.Download