Quality (End-Use) Improvement in Wheat

By R. Peña, R. Trethowan, W. Pfeiffer, M. Ginkel. 2002

134 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/af96d86964a97746fa713d9ab4eebdbabee75d00

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In Agronomy and Crop Science

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Citations in the corpus

Heat and drought stress on durum wheat: Responses of genotypes, yield, and quality parameters (2013, background): “Yellow pigment content, protein content, and gluten strength play a critical role in determining the pasta-making quality of durum wheat (Edwards et al., 2003; Peña et al., 2002).”
Wheat improvement in India: present status, emerging challenges and future prospects (2007, background): “However, with growing industrialization, the demand for bread, biscuit, and related products is growing throughout the world (Peña et al., 2002) and India should not be”
Wheat genetic resources enhancement by the International Maize and Wheat Improvement Center (CIMMYT) (2008, methodology): “Because MAS and conventional small-scale quality tests explain end-use quality only partially (Graybosch et al. 1999; Kuchel et al. 2006), it is advisable to apply quality screening based on more specific processing traits (dough viscoelasticity and mixing properties, starch pasting properties, baki”
Breeding progress in the pasta-making quality of durum wheat cultivars released in Italy and Spain during the 20th Century (2014, background): “It is also accepted that, of the two fractions, the glutenin is still the main one responsible of the gluten strength (Peña et al. 2002).”
Intercropping with pulses to concentrate nitrogen and sulphur in wheat (2007, background): “The SDS-sedimentation volume contains high molecular weight proteins, particularly the glutenins that impart viscosity and elasticity to dough, expanded in a layer consisting mainly of swollen gluten and occluded starch (Peña et al. 2002).”