Article
Food Science & Technology
Fernanda G. Santos, Vanessa D. Capriles
Summary: This study evaluated the effects of replacing rice flour with chickpea flour and their combinations with psyllium on dough properties and gluten-free bread quality. The results suggest that replacing rice flour with chickpea flour improved bread acceptance, while adding psyllium increased dough consistency to inhibit bread crumbling during storage. Mixolab analysis shows promise in predicting gluten-free bread quality over a 7-day storage period.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Environmental Sciences
Ilya Mikhayilovich Mikhailenko
Summary: This study introduces a new method for estimating biomass parameters of agricultural crops based on Earth remote sensing data, emphasizing the importance of considering spatial distribution and complex structure of crops. Refinement of remote sensing and dynamic model parameters is used to address this issue.
Article
Agronomy
Stephanie M. Sjobeg, Arron H. Carter, Camille M. Steber, Kimberly A. Garland Camplbell
Summary: The study utilized a factor analytic model to evaluate wheat quality data, aiding farmers and breeders in identifying lower-risk wheat varieties. Analysis of historical data extracted explicit measures of wheat performance and stability, providing a basis for breeding and planting decisions.
Article
Agronomy
Olga S. Walsh, Juliet Marshall, Eva Nambi, Sanaz Shafian, Dileepa Jayawardena, Chad Jackson, Ritika Lamichhane, Emmanuella Ansah Owusu, Jordan McClintick-Chess
Summary: Nitrogen is a key nutrient for cereal production, but its use efficiency is low. This study investigated the influence of nitrogen rates on the yield and quality of spring wheat, finding that the optimum rates vary by location. Nitrogen application improved grain quality, but had limited effects on nitrogen use efficiency and uptake.
Review
Agronomy
Lea Schwarzwalder, Patrick Thorwarth, Yusheng Zhao, Jochen Christoph Reif, C. Friedrich H. Longin
Summary: Heterosis effects for dough quality and baking volume were close to zero, but hybrids showed higher grain yield at a given level of bread making quality compared to their parental lines. Wheat hybrids can combine high grain yield with high bread making quality, but the future use depends on a cost-efficient and reliable seed production system.
THEORETICAL AND APPLIED GENETICS
(2022)
Article
Plant Sciences
Zechariah Effah, Lingling Li, Junhong Xie, Benjamin Karikari, Jinbin Wang, Min Zeng, Linlin Wang, Solomon Boamah, Jagadabhi Padma Shanthi
Summary: Nitrogen fertilization significantly affects wheat grain yield and nitrogen isotope discrimination, with NUE and harvest index being altered by nitrogen application rates.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Plant Sciences
Alexandre Mondaini, Umesh Rosyara, Deepmala Sehgal, Susanne Dreisigacker
Summary: The International Maize and Wheat Improvement Center (CIMMYT) distributes advanced wheat breeding lines annually through the International Wheat Improvement Network, targeting different production environments. Genetic diversity in the CIMMYT germplasm pool is utilized to target core traits to individual mega-environments, as shown by genotyping and population structure analysis. Genomic scans reveal large linkage blocks and significant SNP markers associated with selection signatures over time and environmental adaptation.
Article
Agronomy
Pierre Hucl, Connie Briggs, Steve Shirtliffe, Brian Beres, Dean Spaner, Adam Dyck, Guillermo Gerard
Summary: This study aims to determine whether low-protein, high-yielding wheat lines can exhibit desirable baking properties under different nitrogen levels. The results showed that these wheat lines demonstrated suitable and stable baking performance at various nitrogen levels. Additionally, reducing protein requirements while selecting for improved baking attributes can lead to increased grain yield and favorable end-use quality.
CANADIAN JOURNAL OF PLANT SCIENCE
(2022)
Article
Chemistry, Applied
Alecia M. Kiszonas, Maria Itria Ibba, Jeffrey D. Boehm, Craig F. Morris
Summary: Introduction of Glu-D1 alleles Glu-D1a and Glu-D1d from bread wheat into durum wheat improved dough strength, but excessive strength hindered bread loaf volume increase. This highlights the importance of a balance between dough extensibility and elasticity for achieving large bread loaf volume.
Article
Chemistry, Applied
Jayani Kulathunga, Senay Simsek
Summary: This study evaluated the pasting properties, baking quality, and in vitro starch digestibility of hulled wheat species. The results showed differences between hulled wheat and modern bread wheat in terms of dough properties, baking quality, starch digestibility, and pasting properties. These findings are significant for breeding new hulled wheat species.
Article
Agronomy
Shang Chen, Liang He, Yinxuan Cao, Runhong Wang, Lianhai Wu, Zhao Wang, Yufeng Zou, Kadambot H. M. Siddique, Wei Xiong, Manshuang Liu, Hao Feng, Qiang Yu, Xiaoming Wang, Jianqiang He
Summary: This study compared four different strategies for upscaling genetic parameters in phenology simulations at large scales using two sets of experimental data, with results indicating that the strategy of virtual cultivars achieved the highest accuracy in anthesis simulation but had relatively larger errors in maturity simulation.
AGRICULTURAL WATER MANAGEMENT
(2021)
Article
Agronomy
Jorge L. Valenzuela-Antelo, Ignacio Benitez-Riquelme, Mateo Vargas-Hernandez, Julio Huerta-Espino, Alison R. Bentley, Hector E. Villasenor-Mir, Francisco J. Pinera-Chavez
Summary: This study analyzed the grain yield performance of 30 bread and durum wheat cultivars in different environments in Mexico. It identified several high-yielding and stable cultivars, providing improved wheat varieties for wheat production demand in Mexico.
Article
Agronomy
Katalin Acs, Monika Varga, Andras Szekeres, Andras Salgo, Csaba Lantos, Ferenc Bekes, Janos Pauk, Akos Mesterhazy
Summary: The changes of water-soluble carbohydrate (WSC) content in wheat kernels in Fusarium epidemic and non-epidemic seasons were studied. The total amount of WSC was significantly higher in the epidemic year compared to the non-epidemic year. Sucrose, maltose, raffinose, and fructan components contributed to the increased WSC value, with maltose content showing the most substantial change. Fungicide application increased all carbohydrate components except for maltose, which was significantly reduced.
Article
Multidisciplinary Sciences
Jianyu Yuan, Lijuan Yan, Guang Li, Mahran Sadiq, Nasir Rahim, Jiangqi Wu, Weiwei Ma, Guorong Xu, Mengyin Du
Summary: This study investigated the effects of conservation tillage techniques on soil N2O emission and yield in a semi-arid region of the Loess Plateau in Dingxi, China. The results showed that conservation tillage techniques improved soil physicochemical properties, increased organic carbon and nutrient content, and enhanced crop yield. Additionally, the impact of conservation tillage on soil N2O emission was relatively small, making it the recommended tillage strategy for the semi-arid environmental zone of the Loess Plateau.
SCIENTIFIC REPORTS
(2022)
Article
Agronomy
Weinan Cui, Zhigang Nie, Guang Li, Jianyu Yuan
Summary: This study compared two algorithms for optimizing the single objective parameters of spring wheat in the dryland grain growth sub-model to identify the more efficient algorithm for future model parameter optimization. The results showed that both algorithms produced the same optimized results, but the DREAM-zs algorithm converged faster. After optimization, the root mean square error (RMSE) and the normalized root mean square error (NRMSE) between observed and simulated yield values decreased, indicating that the optimized results were consistent with the growth and development process of wheat and had high applicability.