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Wheat

Wheat
Author : W. Bushuk,V.F. Rasper
Publisher : Springer Science & Business Media
Release Date : 1994-04-30
Category : Technology & Engineering
Total pages :239
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Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.

Wheat in Heat-stressed Environments

Wheat in Heat-stressed Environments
Author : David A. Saunders
Publisher : CIMMYT
Release Date : 1994
Category : Crop rotation
Total pages :402
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Wheat in hot, dry, irrigated environments, wad medani, sudam; progress of wheat cultivation in the hot environments; breeding for tolerance to heat stress; wheat management and transfer of technology; crop protection in the warm environments; the physiology of heat stress; wheat in warm area, rice-wheat farming systems, Dinajpur, Bangladesh; agronomy; pathology.

Bread-making quality of wheat

Bread-making quality of wheat
Author : Bob Belderok,J. Mesdag,Hans Mesdag,Dingena A. Donner
Publisher : Springer Science & Business Media
Release Date : 2000-09-30
Category : Cooking
Total pages :416
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Wheat is the world's most important agricultural commodity. In Europe, where wheat is the main staple, bread wheat (Triticum aestivum) covers the majority of land on which wheat is cropped. Wheat breeders and technologists have contributed greatly to the continued success of bread wheat and its products. The `bread-making quality' of a wheat variety can be described in relation to the processing its kernels must undergo to make a good bread. Bread wheat kernels must be suitable for proper milling into a flour that can produce a dough capable of becoming fine bread. The type of bread varies depending on local bread-making practices. Part I of this book contains a study of the anatomy and chemical composition of wheat kernels, and of the fundamental difference between `soft' and `hard' kernelled varieties. It relates these characteristics to the processes of milling, dough-making and manufacturing of bread, and to biscuit and pasta making. The genetic basis for these characteristics is illustrated, and assay methods for characterizing wheat varieties - ranging from Saunders' chewing test to the most recent developments in glutenin and gliadin research - are evaluated. Part II briefly describes - country by country - how bread-making quality has been integrated into wheat-breeding programmes throughout Europe, and how breeders have attempted to resolve the conflict between yield and quality. It describes how quality wheats `travelled' around the world - from their endogenic source in Eastern Europe to North America, and back again to Europe. This explains how specific genetic material can appear in the pedigrees of varieties grown in a wide range of agro-ecological zones. In addition to giving an interesting historical survey, the book points the way forward for breeders' efforts in the future. Bread-Making Quality updates and interprets knowledge in a way that makes it particularly accessible for food technologists, breeders, students, and teachers.

The Sixth Regional Wheat Workshop

The Sixth Regional Wheat Workshop
Author : Anonim
Publisher : CIMMYT
Release Date : 1989
Category : Wheat
Total pages :344
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Nutrient Deficiencies and Toxicities in Wheat

Nutrient Deficiencies and Toxicities in Wheat
Author : K. Snowball
Publisher : CIMMYT
Release Date : 1991
Category : Deficiency diseases in plants
Total pages :76
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Wheat

Wheat
Author : Brett F. Carver
Publisher : John Wiley & Sons
Release Date : 2009-09-15
Category : Technology & Engineering
Total pages :616
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Wheat: Science and Trade is an up-to-date, comprehensive reference work designed to expand the current body of knowledge on this staple crop, incorporating new information made available by genetic advances, improvements in the understanding of wheat's biology, and changes in the wheat trade industry. Covering phylogeny and ontogeny, manipulation of the environment and optimal management, genetic improvement, and utilization and commercialization, the book focuses on the most economically significant diseases and impacts

Application of Physiology in Wheat Breeding

Application of Physiology in Wheat Breeding
Author : M. P. Reynolds,A. McNab
Publisher : CIMMYT
Release Date : 2001
Category : Physiology
Total pages :240
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Wheat Antioxidants

Wheat Antioxidants
Author : Liangli L. Yu
Publisher : John Wiley & Sons
Release Date : 2008-03-07
Category : Technology & Engineering
Total pages :288
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This comprehensive reference consolidates current information on the antioxidant properties of wheat, their beneficial effects, the mechanisms involved, factors affecting availability/bioavailability, and the methods used to measure them. It discusses antioxidant properties of wheat grains and fractions and their phytochemical compositions and covers the effects of genotype, growing conditions, post-harvest treatment, storage, and food formulation and processing on availability/bioavailability. Wheat Antioxidants will help cereal chemists, food technologists, food processors, nutritionists, and others maximize the health benefits of wheat-based foods.

The Eleventh Regional Wheat Workshop for Eastern, Central and Southern Africa

The Eleventh Regional Wheat Workshop for Eastern, Central and Southern Africa
Author : Anonim
Publisher : CIMMYT
Release Date : 2000
Category : Wheat
Total pages :436
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Durum Wheat, Semolina and Pasta Quality

Durum Wheat, Semolina and Pasta Quality
Author : Joël Abecassis,Jean-Claude Autran,P. Feillet
Publisher : Editions Quae
Release Date : 2001
Category : Durum wheat
Total pages :201
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Wheat Revolution in India

Wheat Revolution in India
Author : Aswini Pal
Publisher : Mittal Publications
Release Date : 1990
Category : Business & Economics
Total pages :366
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Wheat Gluten

Wheat Gluten
Author : Peter R. Shewry,Arthur S. Tatham,Royal Society of Chemistry (Great Britain)
Publisher : Royal Society of Chemistry
Release Date : 2000
Category : Technology & Engineering
Total pages :548
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Bread, pasta, noodles ... some of the many ways in which humans consume wheat after processing has taken place. The gluten proteins of wheat grain, which determine the processing properties of wheat flour, have been the subject of intensive study for many years. The structures, genetics and functional properties of this unique group of proteins are the focus of this book. Providing a unique "snapshot" of the most exciting current research in the area, this wide-ranging book encompasses topics such as biotechnology; analysis, purification and characterization; quality testing; and environmental impacts. Contributions come from academia, government laboratories and industry throughout the world, and will be welcomed by practitioners in a variety of fields including the food, biological and agricultural sciences.

Bunt and Smut Diseases of Wheat

Bunt and Smut Diseases of Wheat
Author : Roy Dell Wilcoxson
Publisher : CIMMYT
Release Date : 1996
Category : Bunt (Disease of wheat)
Total pages :66
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Helminthosporium blights of wheat: Spot blotch and Tan spot

Helminthosporium blights of wheat: Spot blotch and Tan spot
Author : E. Duveiller
Publisher : CIMMYT
Release Date : 1997
Category :
Total pages :376
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Helminthosporium diseases of wheat: summary of group discussions and recommendations; Evolution of the nomenclature used for Helminthosporium spp. causing leaf blight of wheat; Crop management and breeding for control of Pyrenophora tritici-repentis causing yellow spot of wheat in Australia; Constraints on the integrated management of spot blotch of wheat; Components of the spot disease cycle; Leaf blight diseases and associated soilborne fungal pathogens of wheat in South and Southeast Asia; Foliar blights of wheat in India: germplasm improvement and future challenges for sustainable, high yelding wheat production; Distribution of pathogens causing foliar blight of wheat in India and neighboring countries; Occurrence and significance of spot blotch in Bangladesch; Disease incidence and yield loss due to foliar blight of wheat in nepal; Tan spot in Western Canada; Diseases caused by Bipolaris sorokiniana and Drechslera tritici-repentis in Hungary; Population structure and epidemiology of Bipolaris sorokiniana in the Rice-wheat cropping pattern of Nepal; Tan spot in Central Asia; Breeding for foliar blight resistance in heilongjiang province, China; Incidence and current management of spot blotch of wheat in China; Spot bloch and tan spot of wheat in Paraguay; Research on Pyrenophora tritici-repentis tan spot of wheat in Uruguay; Improving control of tan spot caused by Pyrenophora tritici-repentis in the Mixteca Alta of Oaxaca, Mexico; Importance of spot blotch caused by Bipolaris sorokiniana in Bolivia; Major foliar diseases of triticale in Morocco; Effect of crop rotation and straw mulch inoculation on tan spot and root rot in bread and durum wheat; Breeding for resistance to spot blotch in wheat: global perspective; Evaluating spot blotch resistance of wheat: improving disease assessment under controlled conditions and in the field; Results of the South Asia regional Helminthosporium leaf blight and yield experiment, 1993-94; Breeding for resistance to Helminthosporium blights in Nepal: strategies and genetic gains; Resistance to spot blotch in spring wheat: breeding and genetic studies; Effect of single D-Genome chromosome substitutions from bread wheat on spot blotch resistance of hexaploid triticale; Repeatability of tan spot resistance evaluation in wheat; New approach for clustering breedings genotypes using production variables, yield losses and a double-digit disease scale; Screening wheat for Bipolaris sorokiniana resistance in Vietnan; Ran spot resiatance in tetraploid and hexaploid wheat; Novel genetic diversity for stress tolerance in the triticease: strategic avenues and applied potentials; Evaluating Southern cone wheat germoplasm for spot blotch and ta spot; Variation in resistance to Bipolaris sorokiana and Magnaporthe grisea in wheat grisea in wheat plants regenerated throught embryogenesis; Evaluating spot blotch resistance traits in wheat and related species; In vitro selection for spot blotch resistance in wheat; Identification and inheritance of resistance to foliar blight of wheat; Root rot of wheat: inoculation and screening techniques, yield loss assessment, and germplasm evaluation; Transformation technologies available for enhamcing fungal resistance in wheat; Molecular analyses of toxin (s) produced by Pyrenophora tritici-repentis; Role of host metabolism in action of necrosis toxin from Pyrenophora tritici-repentis; Fungi associated with foliar blight of wheat in warm areas; Characterization of the Pyrenophora tritici-repentis necrosis toxin and a folding precursor; Diversity of Pyrephora tritici-repentis isolates from warm wheat growing areas: pathogenicity, toxin production, and RAPD analysis; Role of root exudates and toxins in susceptibility of yemeni wheat varieties to Cochliobolus sativus; Characterization od Cochliobolus sativuis isolates from the UK and yemen; A xylanase gene from Cochliobolus sativus; Leaf spot diseases of wheat in a conservation tillage study; Control of leaf blights of wheat by elimination of the inoculum source; Incidence and severity of leaf-spotting diseases of spring wheat in Southern Manitoba; Tan spot of wheat in Argentina: importance and disease management strategies; Influence of agronomic practice on foliar blight, and identification of alternate host in the rice-wheat cropping system; Evaluation of tan spot research in Morocco; Controlling leaf spot of wheat throught nutrient management; Phytosanitary effect of the combined application on green manure and antaginistic bacterium Bacillus subtilis on Bipolaris sorokiniana; Seed pathology of tan spot; Wheat reaction to kernel infection by Pyrenophora tritici-repentis and effect on the subsequent crop; List of participants.

Wheat Science - Today and Tomorrow

Wheat Science - Today and Tomorrow
Author : Lloyd Thomas Evans,L. T. Evans,W. J. Peacock
Publisher : Cambridge University Press
Release Date : 1981-03-19
Category : Nature
Total pages :290
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First published in 1981, Wheat Science - Today and Tomorrow was intended to survey the past, assess contemporary circumstances in the early 1980s and project the future course of wheat improvement in the last part of the twentieth century. The book was based on papers presented as a Symposium in honour of Sir Otto Frankel's 80th birthday.