Titlebook: Wheat Quality For Improving Processing And Human Health; Gilberto Igrejas,Tatsuya M. Ikeda,Carlos Guzmán Book 2020 Springer Nature Switzer

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Grain Quality in Breeding, use quality for wheat-based products. Among them, gluten strength and extensibility, mostly determined by glutenin and gliadin composition, are two of the main factors that determine gluten quality. The complex inheritance of most quality traits has led to the development of indirect tests used in

anagen

High Throughput Testing of Key Wheat Quality Traits in Hard Red Spring Wheat Breeding Programs,s with improved end-use quality. Here we propose and evaluate a screening protocol based on limited amounts of grain samples for early generation testing of wheat flour yield, flour water absorption and gluten strength. A modified protocol using the Quadrumat Junior (QJ) mill was developed to predic

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Molecular Marker Development and Application for Improving Qualities in Bread Wheat,loning, gene specific marker (functional marker) development and validation, establishment of high-throughput platform in genotyping, as well as integration of molecular marker technology with conventional quality testing and traditional breeding since 2000. Comparative genomic approach was used to

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Durum Wheat Products, Couscous,e most common paste products made from durum wheat. Couscous is one of the most ancient staple foods prepared by Berbers, the native inhabitants of North Africa. Couscous has a symbolic meaning and represents a part of their identity. Couscous quality is determined by two main factors, raw material

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The Impact of Processing on Potentially Beneficial Wheat Grain Components for Human Health,heat grain is composed of 70–75% starch and around 10–14% protein, which has led to the widespread perception of wheat foods as sources of energy and protein. However, whole grains are also important sources of dietary fiber, vitamins and minerals, and contain notable levels of bioactive compounds w

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