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Copyright of Environmental & Social Management Journal / Revista de Gestão Social e Ambiental is the property of Environmental & Social Management Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The article experimentally established the influence of amplitude, frequency and duration of processing on the efficiency of vibratory wetting of wheat. With increasing amplitude and frequency of oscillations, as well as the duration of processing, the increase in moisture in the grain increases nonlinearly. With oscillation amplitudes of 10 and 20 mm and constant frequency of 10 Hz and processing duration of 8 min., Wheat grain increased moisture by 2.1%. Processing time more than 8 min. does not increase the moisture content of wheat. The largest increase in moisture in wheat was observed at an oscillation frequency of 12 Hz and an amplitude of 20 mm and a treatment duration of 5 min. Increasing the oscillation frequency more than 12 Hz did not lead to an increase in wheat moisture. It was found that the load does not affect the efficiency of moistening wheat grain. [ABSTRACT FROM AUTHOR]

Copyright of Harran Journal of Agricultural & Food Science is the property of Harran University, Faculty of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Physical, chemical and flourgraph properties of Sagittario, Zerun, Gerek 79, Bezostaja, Victoria, Ceyhan 99, Bezostaja (import) and Pioneer wheat varieties used in Gaziantep pita (flat type regional bread in Turkey) production were investigated. Results showed that the hectoliter weights and the moisture contents of wheat samples were suitable except Ceyhan 99. The lowest sedimentation volume was for Gerek 79, while the highest value was for Ceyhan 99. Wet gluten amounts of wheat varieties were high above 27% except Zerun. The falling number values for the samples were higher than normal values excepting Bezostaja (import). The extensibility values were low for Zerun, Gerek 79 and Bezostaja, but high for Ceyhan 99, while the others were in normal values. Low resistance to extension values was determined except Sagittario. The energies for Sagittario, Victoria and Ceyhan 99 were in normal values, while the energy values for the others were low. [ABSTRACT FROM AUTHOR]

Impact of wheat flour replacement at 34% by ternary blends of 20% teff (T), 7% chestnut (CN) and 7% chickpea flours (CP) used native and submitted to heat moisture treatment (HMT) on in vitro starch digestibility were investigated in breads thereof. During the early stages of hydrolysis (0-60 min), HMT breads were hydrolyzed to a smaller extent than their native counterparts depending on the flour. All samples practically reached the plateau after 120 min and approached the equilibrium percentage of starch hydrolysed C∞ to an extent higher than 99.5% in all cases. Higher and delayed resistance towards the action of digestive enzymes was provided by CP flour on HMT when incorporated to bread formulations. The lowest value for hydrolysis index corresponded to samples with thermally treated T and CP flours that reached the lowest equilibrium percentage of starch hydrolyzed C∞, and hence leading to the lowest expected glycaemic index. Maximum formation of slowly digestible starch was achieved in breads with thermally treated T and native CP flours. [ABSTRACT FROM AUTHOR]

The aim of this study was to prepare cookies from common wheat and maize composite flour. The formulations of the study were F0 (100% wheat flour), F1 (90% wheat flour + 10% maize flour), F2 (80% wheat flour + 20% maize flour), F3 (70% wheat flour + 30% maize flour), F4 (60% wheat flour + 40% maize flour), F5(50% wheat flour + 50% maize flour), and F6 (100% maize flour). Physicochemical analysis of the cookies showed the different trend from F0 to F6. Mean score for moisture content increased and the ranged between F0-F6 (3.24-3.29%), other physicochemical parameters showed decreasing trend like ash (0.80-0.73%), fat 24.23-23.94%), protein (8.20-7.68%), fiber (6.47-6.38%) while NFE increased slowly (57.86-58.60%). The color of the cookies ranged from F0-F6 (6.88-6.93), taste ranged F0-F6 (6.82- 6.04) and texture ranged F0-F6 (6.91-6.15). Maximum overall acceptability was recorded in F2 (7.32) proceeded by F0 (6.99) whereas minimum mean score was recorded in F6 (6.37) proceeded by F5(6.47). [ABSTRACT FROM AUTHOR]

The utilization of ragi flour for noodles preparation can be ideal due to its higher dietary fiber and essential minerals content. Therefore, the current work was focused to prepare high nutrients noodles by supplementing ragi flour in wheat flour at 10, 20, 30, and 40% levels. The fortified uncooked noodles showed an increase in steady diameter from 1.23±0.03 mm to 2.33±0.06 mm with a gradual decrease in lightness and whiteness index from 45.46±1.23 to 32.38±1.27 and 43.07±1.06% to 31.09±1.14%, with respective increase of ragi flour. The moisture content of uncooked noodles decreased steadily, while minor changes were observed in fat and ash content. Significant increase in protein (1.06 to 1.25 folds) and crude fiber content (1.64 to 3.62 folds) was noticed in ragi flour noodles in correlation to the control, respectively. The ragi flour fortified noodles not only had a prominent DPPH and ABTS radical scavenging activity but also increased phenolics content. The sensory studies depicted that a maximum of 20% ragi flour can be integrated in the noodles to attain desired overall acceptability and that was further verified by t-test at significance level p<0.05. [ABSTRACT FROM AUTHOR]

The granulation step determines the production yield and the final characteristics of the agglomerated couscous grains of durum wheat. The objective of the present work was to explore the capability of the fluidised bed technology to produce agglomerates of durum wheat semolina. The impacts of different processing conditions have been investigated on the structure and functional properties of the agglomerates. The size, shape, water content, compactness, and mechanical strength of the granules were measured. The fluidized bed agglomeration process has been found to produce agglomerates of durum wheat with different attributes compared to those produced by granulation using the low shear mixers. The results were discussed in regard to the hydro-textural approach, in order to get a better understanding of the mechanisms and relationships between process, structure, and properties. Two major agglomeration mechanisms contribute to the growth of the wet agglomerates: a fractal-structuring process followed by a phenomenon of densification. By studying the evolution of the compactness, diameter and water content, it was demonstrated that inter granular arrangements led to an expansion followed by a densification of the wet agglomerates. A relationship was proposed to describe the growth using a fluidized bed of the wet agglomerates of durum wheat semolina. [ABSTRACT FROM AUTHOR]

Jiangsu is an important agricultural province in China. Winter wheat, as the second major grain crop in the province, is greatly affected by moisture variations. The objective of this study was to investigate whether there were significant trends in changes in the moisture conditions during wheat growing seasons over the past decades and how the wheat yields responded to different moisture levels by means of a popular drought index, the Standardized Precipitation Evapotranspiration Index (SPEI). The study started with a trend analysis and quantification of the moisture conditions with the Mann-Kendall test and Sen’s Slope method, respectively. Then, correlation analysis was carried out to determine the relationship between de-trended wheat yields and multi-scalar SPEI. Finally, a multivariate panel regression model was established to reveal the quantitative yield responses to moisture variations. The results showed that the moisture conditions in Jiangsu were generally at a normal level, but this century appeared slightly drier in because of the relatively high temperatures. There was a significant correlation between short time scale SPEI values and wheat yields. Among the three critical stages of wheat development, the SPEI values in the late growth stage (April-June) had a closer linkage to the yields than in the seedling stage (October-November) and the over-wintering stage (December-February). Moreover, the yield responses displayed an asymmetric characteristic, namely, moisture excess led to higher yield losses compared to moisture deficit in this region. The maximum yield increment could be obtained under the moisture level of slight drought according to the 3-month SPEI at the late growth stage, while extreme wetting resulted in the most severe yield losses. The moisture conditions in the first 15 years of the 21st century were more favorable than in the last 20 years of the 20th century for wheat production in Jiangsu. [ABSTRACT FROM AUTHOR]

Bread is an interesting non-dairy-based vehicle for probiotics delivery given its daily consumption worldwide. The incorporation of probiotics in bread is challenging due to the high baking temperatures. In this study the influence of various baking conditions and subsequent storage on survival of a model strain Lactobacillus plantarum P8 is systematically investigated. Bread samples with varying dough weight (5, 30, and 60 g) were baked at different temperatures (175, 205, and 235 ○ C) for 8 min, and the residual viability of bacteria was determined every 2 min. Under all baking conditions, the viability of probiotics decreased from 10 9 CFU/g to 10 4∼5 CFU/g after baking. For specific conditions a difference in bacterial viability between bread crust and crumb was observed, which was explained by the different temperature-moisture history and developed microstructure during baking. Remarkably, during storage bacterial viability increased by 2–3 log to 10 8 CFU/g in crust and 10 6 CFU/g in crumb, respectively. The re-growth of probiotics was accompanied by a decrease in pH of the bread and an increase of the total titratable acidity. The results of this work provide valuable experimental data for further modelling and optimization studies, which then could contribute to the development of probiotic bakery products. [ABSTRACT FROM AUTHOR]

Native tartary buckwheat starch (NTBS) and native tartary buckwheat flour (NTBF) were modified by heat-moisture treatment (HMT) with different moisture levels (200, 250, 300, and 350 g/kg) to investigate the effect of HMT on their physicochemical properties and in vitro digestibility. Compared to native samples. The onset, peak, conclusion temperatures of HMT-modified samples increased, while the pasting viscosities, enthalpy decreased. After HMT, the gel hardness of starch and flour decreased by 262 and 62.1 g, respectively. But the slowly digestible starch (SDS) content of starch and flour increased by 71.3 and 27 g/kg, respectively, meanwhile the resistant starch (RS) content of starch and flour increased by 23.8 and 41 g/kg, respectively. HMT did not change the A type crystalline pattern of NTBS and NTBF, but the relative crystallinity of NTBS and NTBF increased by 16% and 7%, respectively. HMT had a far greater effect on morphology and pasting properties on flour than on starch. The granule morphology was noticeably changed by HMT, HMT created more cavities and holes on the surface of HMT flours than HMT starches. The results showed that HMT greatly modified the physicochemical properties and in vitro digestibility of NTBS and NTBF to expand their application range. [ABSTRACT FROM AUTHOR]

This study aims to provide comprehensive information on the process of vacuum impregnation of wheat grains. Vacuum impregnation, saturating materials with additional liquid components, is a well-known process originally developed to ensure leak tightness or reduce the porosity of various materials. We describe its potential uses in the food processing industry relating to the impregnation of grains and leguminous plant seeds. The objective of the study was to determine the influence of impregnation and infrared heating of wheat grains on flour efficiency, moisture content and particle size distribution in the resulting flour and bran. The experimental material comprised three varieties of wheat. The results showed that the method of preparing the wheat grains for milling combined with impregnation had a significant impact on the particle size distribution of bran but not on the particle size distribution of flour. A more complete view of the process characteristics requires further investigation of factors related to the structural and textural properties of the impregnated material, factors which are highly varied in the case of food materials and food products. [ABSTRACT FROM AUTHOR]

The introduction of agro-food industry by-products rich in bioactive compounds represents major challenge in food industry sector. The influence of wheat germ particle size (<150 µm, 150-1000 µm, and 800-2000 µm), wheat germ content (5, 10, and 15%), and dough moisture content (20, 22, and 24%) on chemical, textural, and sensory characteristics of cookies was investigated using the Box--Behnken experimental design. The substitution of wheat flour with wheat germ increased the protein, fat, mineral, and fiber content of the cookies. The particle size of wheat germ affected the textural properties of cookies. As the particle size of wheat germ increased, the hardness of cookies decreased. The color of the cookie was most influenced by the interaction of dough moisture content and wheat germ particle size. Wheat germ level up to 15% had no significant effect on the sensory characteristics of cookies. A suitable combination of defatted wheat germ level, its particle size, and dough moisture content can improve the nutritional value of cookies, without causing a negative effect on the cookies' sensory characteristics. [ABSTRACT FROM AUTHOR]

Natural ageing is defined as handling and storage of freshly harvested grain for several years under storage condition to achieve suitable flour quality after milling. Accelerated ageing of wheat which is obtained using higher temperature during a specific storage time under controlled relative humidity may improve the quality of wheat flour. The present study addresses the effect of accelerated ageing on the rheological properties of wheat flour produced by freshly harvested wheat. The process of accelerated aging was performed by three different factors including rise in wheat moisture content (16, 18 and 20% w/w), control of storage temperature (30, 40 and 50°C) and control of the storage time (2, 5 and 8 days) using a central composite design. After the grain milling, rheological properties of wheat flour of different treatments were studied. Results indicated that promoting the storage time to 8 days and temperature up to 40°C could improve rheological properties such as dough stability, dough development time and farinograph quality number. This phenomenon may be due to oxidation and rearrangement of disulfide bonds resulting in increasing strength and improving flour quality. Increasing moisture content and storing in higher temperatures resulted in weakening rheological properties. [ABSTRACT FROM AUTHOR]

Wheat quality characteristics are influenced by different factors such as moisture content, storage time and temperature. In this study accelerated ageing of wheat grains was carried out by increasing moisture content (16, 18 and 20%) and keeping the samples in different temperatures (30, 40 and 50 °C) for different periods (2, 5 and 8 days). After milling, the thermal properties of starch and structure of gluten were investigated using Differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR); respectively. The experimental set up was designed using response surface methodology and the three distinct factors were combined by central composite design. Results showed that increasing moisture content caused a decrease in onset, peak and end set temperatures of gelatinization while increasing storage time and temperature increased these parameters. By progressing storage time the band intensity of thiol groups decreased while that of disulfide groups of gluten increased indicating an improvement in gluten quality. Increasing moisture content from 16 to 20% and higher storage temperature (50 °C) decreased intensity of disulfide bands. [ABSTRACT FROM AUTHOR]

We did a debranning research using two different wheat kernels; called GK Fény ('with soft kernel hardness), and GK Békés (with hard kernel hardness) in different water content. We used the varieties of Szegedi Gabonakutato Nonprofit Kft. (Cereal Research Non-Profit LTD., Szeged) as samples. The aim of our work was to demonstrate and compare the changes in parameter of wheat kernels such as Hardness Index as the function of debraning times. To the debranning we used PeriTec technology. We modelled the PeriTec technology with a laboratory size, batch-operating, horizontal debranning machine by SATAKE. Debranned grain samples were used to identify the Hardness Index (HI) by SKCS-4100 instrument (Perten Inc.). Our result: longer debranning times caused a decrease in kernel hardness. We found strong correlation between these parameters. The Hardess Index of GK Békés (tempered -15 % water content) decreased 76 to 73 and the Hardness Index of GK Fény (tempered -15 % water content) decreased 32 to 19. The Hardess Index of GK Békés (air dry - untempered) decreased 71 to 68 and the Hardness Index of GK Fény (air dry - untempered ) decreased 31 to 22. [ABSTRACT FROM AUTHOR]

High moisture content wheat kernels are subject to elevated respiration rates due to enzyme activity and mould growth that reduce the dry grain and may produce sufficient energy which may be harmful to wheat quality. Grain aeration provides a powerful nonchemical stored grain insect management. Currently, aeration is a suitable and economical device to overcome this problem. The moisture management is vital to prevent spoilage in stored grain. The objective of this study is to investigate the influence of using low relative humidity (RH) aeration on the wheat moisture content. The numerical investigation based on heat and mass balances is developed and used to simulate the evolution of grain temperature and moisture under various air RH in a wheat storage silo. Results show that the dehumidification of blown air had greater potential for decreasing RH of interstitial air and wheat moisture at C temperature and RH of 40%, 50% and 60%. [ABSTRACT FROM AUTHOR]

BACKGROUND In this study, research on the development of a puffed wheat snack using the instant controlled pressure drop ( DIC) process was carried out. Snack products were produced by expanding moistened wheat under various DIC processing conditions in order to obtain adequate puffing, followed by drying in a hot air dryer. The effects of operational variables such as wheat initial moisture content (11-23% w/w, wet basis), processing pressure (3-5 × 102 kPa) and processing time (3-11 min) on the physical (density, color and textural characteristics) and sensory properties of the product were investigated. RESULTS The physical properties of the wheat snack were most affected by changes in processing pressure, followed by processing time and wheat moisture content. Increasing processing pressure and time often improved expansion and textural properties but led to darkening of the raw wheat color. The most acceptable snack in terms of physical properties was obtained at the lowest wheat moisture content. Sensory analysis suggested that consumer acceptability was optimal for wheat snacks produced at higher processing pressure, medium processing time and lower moisture content. CONCLUSION The most desirable conditions for puffed wheat snack production using the DIC process were determined as 11% (w/w) of wheat moisture content, 5 × 102 kPa of processing pressure and 7 min of processing time. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Commercial corn and wheat products were obtained and investigated for, proximate composition, mineral composition and tocopherol content. Proximate composition shows moisture content in the range of 28.75-2.75%, ash (2.70-0.32%), fats (21.52-0.75%), protein (11.54-0.940%), crude fiber (4.06-0.250%) and carbohydrates (85.80-55.96%). The data indicate that Commercial corn and wheat products vary greatly in term of protein, fats and crude fiber. White flour and whole wheat flour were determined to contain high protein content (>10% protein) while oil popped popcorn and biscuit contain high fats content of >20%. In minerals the level of iron is 9.56-51.21mg/kg, Ca (50-560 mg/kg), Zn (1.90-32.40 mg/kg), K (820-2946) and Mg (310-1512 mg/kg). Tocopherol analysis was also done by the HPLC and found that Alpha tocopherol showed higher concentration than gamma and sigma tocopherol. In tocopherols level of alpha tocopherol is 0.3385-7.135 mg/100g, Gamma tocopherol (0.000212-9.665 mg/100g)Sigmmatocopherol (0.00212-1.685 mg/100g). [ABSTRACT FROM AUTHOR]

A laboratory experiment was conducted in the Department of Farm Structures, Sindh Agriculture University, Tandojam, Pakistan during 2015 to examine the effect of grain moisture on the physical and engineering properties on two wheat varieties (TD-1 and TJ-83). The properties evaluated were axial dimensions, arithmetic mean diameter, geometric mean diameter, equivalent diameter, seed weight, seed volume, true density, bulk density, porosity and surface area. The moisture was kept constant (±0.5) at 10, 15 and 20 percent for both varieties. The results revealed that axial dimensions, diameters, seed mass, seed volume, true density, porosity and surface area in both varieties increased with increase in moisture while bulk density decreased with increase in moisture. The change in wheat grain with increasing moisture has the practical application of processing, threshing and storage which must be considered while designing equipment. [ABSTRACT FROM AUTHOR]

The purpose of this study was to determine how storage time (0-90 days) and temperature (10, 12 and 14C) affect the functional properties of wheat and corn grains. Functional properties such as grain moisture content, grain geometry, dry matter, crude protein and fiber, thousand grain weight, bulk density, angles of internal friction and repose, and static coefficient of friction were determined for stored wheat and corn after different storage times and temperatures. The wheat and corn were stored under typical storage conditions and were observed for changes in their functional properties during the 90 days of storage. The results showed that the examined functional properties differed significantly between the storage conditions depending on the storage times and temperatures. For the storage conditions, the optimum temperature was 10C because the minimum losses were observed at this temperature. Practical Applications Little is known about the functional properties of the stored wheat and corn relative to their storage conditions. Recently, there has been an increasing interest by food industry and producers to assure consumers on the presevation of their wheat and corn foods. These research results demonstrated that the internal climatic conditions should be kept under constant control to provide the requirements of the stored grains, whichever storage type is used. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Soil Sciences & Agricultural Engineering is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The effect of tempering moisture on milling performance, energy consumption during grinding, granulometric composition (of both middlings and flour) and baking quality of flour for hard and medium-hard wheat grain were tested. The baking quality of flour was determined on the basis of water absorption and rheological properties of wet gluten and bread dough. Samples of wheat were tempered to 12%, 14%, 16% or 18% moisture content. An increase in the moisture content of grains due to pre-milling tempering increased both the specific grinding energy and the grinding efficiency index. An increase in the moisture content of hard wheat grains results in a decrease in flour yield, with the proportion of fractions forming the flour being maintained. In addition, it contributes to a decrease in the protein content of flour, which also results in a reduced amount of gluten, and a shortened period of dough development. An increase in the moisture level of the grain contributed to the mechanical strengthening of the gluten network and an enhancement of its sorption capacity. The positive effect of the moistening treatment is connected with the formation of bread dough with increased water absorption and much more stable consistency during kneading. [ABSTRACT FROM AUTHOR]

The change in quality of wheat grains in terms of physical parameters (moisture, test weight, 1000 grain weight and insect damage), chemical parameters (protein, fat, ash and starch) and flour quality tests (falling number, water absorption, dough development time and dough stability) were observed during storage in conventional structures (earthen bin, metal bin, bulk covered and room store) for 12 months. The results showed that test-weight (66.8 kg/hl), 1000 grain weight (39.67 g), protein (8.9%), fat (1.82%), ash (1.62%), starch (61.64%), falling number (285 s), water absorption (62.54%), dough development time (4.7 min) and dough stability (7.47 min) were recorded highest in grain samples collected from earthen bin followed by metal bin, bulk covered and room type store. Grain moisture and insect-infestation were increased during the whole storage period. The maximum insect-infestation (27%) and moisture content (15.2%) were observed in grain samples taken from the room type store. Wheat grain stored in earthen bin showed better quality characteristics as compared to other storage methods. Hence, the adoption of earthen bin should be encouraged in the developing countries. [ABSTRACT FROM AUTHOR]

In this study, the effects of tempering moisture and roller differential on the size reduction process of soft white winter (SWW) wheat during the first break rollers were investigated. The experiments were carried out according to a completely randomized factorial arrangement of six tempering moistures of 9.3%, 11.3%, 13.3%, 15.5%, 16.5%, and 18.1% dry basis (d.b.) for four roller differentials of 2.5:1, 3.0:1, 3.5:1, and 4.0:1 with duplicate tests. The tempering moisture and roller differential affected particle size distribution (p < 0.01). Since bran was difficult to break at higher tempering moisture levels, the amount of particles with sizes >1180 μm increased with an increase in tempering moisture and at higher roller differentials, and longer shear and compressive stresses on wheat generated more fine particles. It was also observed that the effect of roller differential increased with an increase in tempering moisture. [ABSTRACT FROM AUTHOR]

In northern China, water sources are one of most limiting factors for agricultural development, particularly for winter wheat. Optimizing supplemental irrigation (SI) to achieve the ideal soil moisture content and nutrient uptake by plants is therefore highly important in this region. The present study investigated how various SI regimes affect nitrogen use in winter wheat and alter soil nitrate nitrogen (NO3N) content under field conditions. The soil relative water content (SRWC) of the 0-20cm (D20), 0-40cm (D40) and 0-60cm (D60) soil layers was raised to 70% by supplemental irrigation at jointing and anthesis, and a non-irrigated, rain-fed (R-F) condition served as the control. The highest grain yields of 9648.4kgha-1 in 2011-2012 and 10,032.2kgha-1 in 2012-2013 were obtained in D40, which had higher nitrogen use efficiency (NUE) than R-F, D20 and D60. NUE was positively correlated with nitrogen translocation efficiency (NtE) and nitrogen fertilizer productivity (NfP) but not with nitrogen uptake efficiency (NupE). These results indicated that optimizing the SI regime improved NUE primarily by increasing nitrogen uptake and translocation and thereby raising NtE and NfP. The soil NO3N content was lower in D40 than in R-F, D20 and D60 in the 0-200cm soil layers, indicating that NO3N leaching was the lowest in D40. Thus, the optimal SI regime, which consisted of irrigating SRWC in the 0-40cm soil layer to 70% at jointing and anthesis, reduced NO3N leaching and increased NUE and NfP in winter wheat. [ABSTRACT FROM AUTHOR]

The paper presents the results of investigations on the energy consumption of individual winter wheat kernels, obtained based on uniaxial compression test. The experimental research was carried out on individual wheat grains at 10%, 12%, 14%, 16% and 18% moisture content, pursuing the energy consumption during the wheat grain compression. For each moisture content were selected 30 wheat grains and for the data analysis and interpretation of experimental research were used the average of the 30 determinations. The measurements showed significant differences regarding the energy consumption between the three moisture contents. [ABSTRACT FROM AUTHOR]

Key message: A stable QTL that may be used in marker-assisted selection in wheat breeding programs was detected for yield, yield components and drought tolerance-related traits in spring wheat association mapping panel. Abstract: Genome-wide association mapping has become a widespread method of quantitative trait locus (QTL) identification for many crop plants including wheat ( Triticum aestivum L.). Its benefit over traditional bi-parental mapping approaches depends on the extent of linkage disequilibrium in the mapping population. The objectives of this study were to determine linkage disequilibrium decay rate and population structure in a spring wheat association mapping panel ( n = 285-294) and to identify markers associated with yield and yield components, morphological, phenological, and drought tolerance-related traits. The study was conducted under fully irrigated and rain-fed conditions at Greeley, CO, USA and Melkassa, Ethiopia in 2010 and 2011 (five total environments). Genotypic data were generated using diversity array technology markers. Linkage disequilibrium decay rate extended over a longer genetic distance for the D genome (6.8 cM) than for the A and B genomes (1.7 and 2.0 cM, respectively). Seven subpopulations were identified with population structure analysis. A stable QTL was detected for grain yield on chromosome 2DS both under irrigated and rain-fed conditions. A multi-trait region significant for yield and yield components was found on chromosome 5B. Grain yield QTL on chromosome 1BS co-localized with harvest index QTL. Vegetation indices shared QTL with harvest index on chromosome 1AL and 5A. After validation in relevant genetic backgrounds and environments, QTL detected in this study for yield, yield components and drought tolerance-related traits may be used in marker-assisted selection in wheat breeding programs. [ABSTRACT FROM AUTHOR]

Abstract: In this study, the effect of compressive load and particle size on compression characteristics of four varieties (Strongfield, Blackbird, DT773 and DT818) of wheat straw grown at two different fields was investigated. Particle size, bulk and particle densities of all wheat straw samples were determined after grinding. Ground wheat straw samples were densified in a cylindrical die at 90 °C using an Instron testing machine. The wheat straw samples with 9% moisture content were compressed at five levels of compressive pressures (31.6, 63.2, 94.7, 126.4 and 138.9 MPa) and two levels of particle sizes (1.6 and 3.2 mm). Dimensions and mass of all compressed samples were measured to calculate the pellet density. The specific energy required to compress and eject the pellets was calculated from force-displacement data. Applied compressive force and particle size significantly affected the pellet density of wheat straw samples. The pellet density was in the range of 699–1064 kg m−3 increasing with pressure and particle size. The total specific energy required for compression and ejection of pellets varied from 4.35 to 33.64 MJ t−1 that increased with compressive load and particle size. Higher compressive forces and particle size increased the durability of pellets to more than 95%. Blackbird variety was the most compressible of the four varieties of wheat straw. [Copyright &y& Elsevier]

Grains (common term referring to cereal grains, oilseeds, pulses) are usually harvested at high moisture content and then dried to straight grade (dry) or safe storage moisture levels. Grain drying in freestanding, corrugated galvanized steel or welded steel bins using natural air is the most cost effective drying method with optimum grain quality. Adverse weather conditions and inappropriate fan control strategies may result in poor drying, higher drying cost (electricity and fuel), and grain spoilage. Several traditional fan control (continuous ON, only Day ON, only Night ON) and automated fan control (Natural Air Drying (NAD) and Self- Adapting Variable Heat (SAVH)) strategies were investigated using IntegrisPro model software (OPIsystems Inc.) for their drying potential for wheat using 30 years of historical weather data (1983-2012) from 14 locations in Western Canada (Alberta, Manitoba, and Saskatchewan provinces) which cover nearly 75% of Canada's farming area. Effects of initial wheat moistures (20, 18, and 16%), start dates (August 20th, September 1st, September 15th, and October 1st), locations, airflow rates (0.52, 0.78, and, 1.04 m3min-1t-1) and supplemental heat on drying performance were studied. High moisture wheat (18-20%) can only be dried effectively with sufficient airflow rate (0.78, and, 1.04 m3min-1t-1) and early drying start date (September 15th or earlier). Without automated control, Continuous ON fan control was a better control strategy. The SAVH control strategy gave the optimized results in terms of fan run hours, target moisture, moisture spread, and shrink (over-drying). The Night ON fan control strategy gave the poorest drying results. [ABSTRACT FROM AUTHOR]

Knowledge of wheat classes and seed moisture contents not only determines the end use of wheat flour but also helps in developing effective storage systems for wheat. Samples of four classes of wheat, including Canada Western Red Spring (CWRS), Canada Western Hard White Spring (CWHWS), Canada Western Soft White Spring (CWSWS), and Canada Prairie Spring Red (CPSR), were obtained from at least five different locations for each class in Manitoba, Saskatchewan, and Alberta for the 2007, 2008, and 2009 crop years and conditioned to moisture contents of 13%, 16%, and 19%. Near-infrared (NIR) hyperspectral images were acquired from bulk samples in the 960-1700 nm wavelength region at 10 nm intervals. The first and second principal component score images were compared for the segmented images of all wheat classes. Pairwise wheat class identification was done using a non-parametric statistical model and a four-layer back-propagation neural network (BPNN) model. The NIR wavelengths of 1260 to 1380 nm had the highest factor loadings for the first principal component using principal component analysis (PCA). The four-layer BPNN model was used for two-class identification of wheat classes. Overall average pairwise classification accuracies of 83.7% were obtained for discriminating wheat samples based on their moisture contents. Average classification accuracies of 83.2%, 75.4%, and 73.1%, were obtained for identifying wheat classes for samples with 13%, 16%, and 19% moisture content (m.c.), respectively. In this study, discriminant models yielded better classification accuracies than BPNN models. Overall average classification accuracies of wheat classes using statistical models were 80.6% for the linear discriminant analysis (LDA) and 76.3% for the quadratic discriminant analysis (QDA). This work showed that NIR hyperspectral imaging can be used as a potential nondestructive tool for classifying moisture-specific wheat classes. [ABSTRACT FROM AUTHOR]

A single‐kernel, near‐infrared reflectance instrument was designed, built, and tested for its ability to measure composition and traits in wheat kernels. The major objective of the work was targeted at improving an existing design concept of an instrument used for larger seeds such as soybeans and corn but in this case designed for small seeds. Increases in throughput were sought by using a vacuum to convey seeds without compromising measurement accuracy. Instrument performance was evaluated by examining measurement accuracy of wheat kernel moisture, protein content, and kernel mass. Spectral measurements were obtained on individual wheat kernels as they were conveyed by air through an illuminated tube. Partial least squares (PLS) prediction models for these constituents were then developed and evaluated. PLS single‐kernel moisture predictions had a root mean square error of prediction (RMSEP) around 0.5% MC wet basis; protein prediction models had an RMSEP near 0.70%. Prediction of mass was not as good but still provided a reasonable estimate of single‐kernel mass, with RMSEP values of 2.8–4 mg. Data showed that kernel mass and protein content were not correlated, in contrast to some previous research. Overall, results showed the instrument performed comparably to other single‐seed instruments or methods based on accuracy but with an increased throughput at a rate of at least 4 seeds/s. [ABSTRACT FROM AUTHOR]

Flour milling separates endosperm from bran through repeated roller milling and sifting, in which the size distribution of particles produced by the initial breakage of the wheat kernels critically affects the process. The double normalized Kumaraswamy breakage function (DNKBF), previously developed to describe wheat breakage during roller milling, was extended to refine the modeling of the effect of roll gap on breakage. The DNKBF describes two populations of particles arising from roller milling of wheat, a narrow peak of mid‐sized particles and a wider distribution of both small and very large particles. A new dataset was obtained from milling a set of wheat samples bred to give a range of shapes by cross‐breeding a conventional wheat, Cappelle, with an almost spherical wheat, Triticum sphaerococcum. A residual analysis showed a statistically significant effect of kernel shape on breakage using this new dataset. This analysis supports earlier suggestions that more elongated kernels break to give slightly larger particles than more spherical kernels of equivalent hardness, because of the relatively greater bran content of elongated kernels. The extended DNKBF was also used to model effects of moisture content, showing a distinct disjunction at around 16% moisture that aligns with commercial practice for wheat milling. [ABSTRACT FROM AUTHOR]

The stored grain mites which are one of the important pests of stored grains can modify the chemical composition of the stored wheat. The change in quality of wheat grains in terms of physical characteristics (thousand kernel weight, moisture, wet and dry gluten), chemical characteristics (crude protein, crude fat, fiber, ash and starch) and flour quality tests (falling number and dough rheological characteristics) of wheat variety Lasani-08 when infested by varying levels of mite infestation for six months were observed under laboratory conditions. Maximum moisture contents (18.13%) were observed in grains having highest number of mites (7513), while minimum moisture contents (16.40%) were found in the grains without mites. Thousand kernel weight, wet gluten, dry gluten, crude protein, fat and starch contents were found minimum in the treatments having maximum number of mite population that was 26.07g, 23.33%, 7.13%, 10.07%, 0.72% and 64.14% respectively as compared to control which was 38.50g, 30.47%, 9.20%, 13.85%, 1.28% and 66.17% after six months of storage. The fiber contents increased significantly in highly infested grains (3.47%) as compared in control (1.07%). The ash contents increased in the infested grains, which was from 1.23% in control to 3.47% in the treatment initially treated with 20 pairs of mites. Falling number, water absorption, dough development time, dough stability, mixing tolerance index and softening of dough was also decreased to 428.33 sec, 56.03%, 3.27 min, 4.30 min, 49.67 BU and 76.67 BU, respectively in the highly infested grains as compared to control which was 651.67 sec, 60.73%, 5.13 min, 6.03 min, 67.67 BU and 141.67 BU, respectively. The results will help to determine the nutritional changes in mite infested wheat during storage. [ABSTRACT FROM AUTHOR]

Abstract: The objective of this study was to produce wholegrain wheat flour on a laboratory-scale with particle size distributions similar to commercially-milled samples without re-milling the bran. The moisture contents of four hard winter wheat cultivars were adjusted to 7.29–7.98% (by drying), 9.00–10.6% (“as is”), and 15.6% (by tempering) prior to milling into wholegrain flour. The moisture treatments appeared to affect the partitioning of wholegrain flour particles into each of three categories: fine (<600 μm), medium (600–849 μm) and coarse (≥850 μm). When the distributions of particles were grouped into these categories, wholegrain flours made from dried and “as is” wheat fell within the values for commercial wholegrain flours, while that from tempered wheat contained more coarse particles than even the coarsest commercial wholegrain flour. Loaf volumes and crumb firmness were not significantly different between bread made from wholegrain flour that had been produced from dried or “as is” wheat, but loaf volume was significantly lower and bread crumb firmness was significantly higher when wholegrain flour from tempered wheat was used. These results show that wheat may be milled without tempering to produce wholegrain flour with particle size similar to some commercially-milled flours without needing to re-grind the bran. [Copyright &y& Elsevier]

The content and uptake of N, P and K in wheat decreased with the increased levels of salinity (6, 12 dS m-1) and plant age. But the content and uptake of S increased with the increased level of salinity and then decreased with plant age. The highest content of N, P and K in wheat at maturity was found 67.50 and 74.52, 45.68 and 55.97, 94.01 and 97.48 C mol kg-1 in Sonagazi and Badarkhali saline soils, respectively with the treatment of EC0G300H8. But in the both soils S contents were highest with the treatment of EC12G300H8 at maturity stage. In Sonagazi soils the highest content of S was 46 C mol kg-1 which is 33.80% more as compared with control (EC0G0H0). But in Badarkhali soil the highest content of S in wheat was 47.61 C mol kg-1 which is 89.30% more as compared with control (EC0G0H0). The combined application of gypsum 300 kg ha-1 and rice hull 8 t ha-1 significantly (P ≤ 0.05) increased the N, P, K and S content in wheat at maturity as compared with controlled in both saline soils. [ABSTRACT FROM AUTHOR]

Wheat product quality is related to its physicochemical properties and to the viscoelastic properties of the kernel. The aim of this work was to evaluate the viscoelastic properties of individual wheat kernels using the uniaxial compression test under small strain (3%) to create experimental conditions that allow the use of the elasticity theory to explain the wheat kernel viscoelasticity and its relationships to physicochemical characteristics, such as weight tests, size, and ash and protein contents. The following viscoelastic properties of the kernels of hard and soft wheat cultivars at two different moisture contents (original and tempered at 15%) were evaluated: total work (Wt), elastic work (We), plastic work (Wp), and modulus of elasticity (E). There was a significant decrease in Wt as the moisture content increased. In the soft wheat Saturno, Wt decreased 80% (from 0.217 to 0.044 N·mm) as the moisture content increased. Individual wheat kernels at their original moisture content showed higher We than under the tempered condition. Wp increased as the moisture content increased. E decreased as the moisture content increased. The soft wheat Saturno showed the highest decline (54.9%) in E (from 14.18 to 6.39 MPa) as the moisture content increased. There were significant negative relationships between the viscoelastic properties and the 1,000‐kernel weight and kernel thickness. The uniaxial compression test under small strain can be applied to evaluate the viscoelastic properties of individual wheat kernels from different classes and cultivars. [ABSTRACT FROM AUTHOR]

Highlights: [•] We assess WUE of dryland wheat in the Loess Plateau through analyzing the published data over more than 20 years. [•] The maximum yield and WUE were achieved under RM and RMS and the minimum under NT/RT. [•] The yield–evapotranspiration relationship indicated that present yields are limited by environmental (e.g. seasonal distribution of rainfall) and management factors. [•] The range of WUE is very large for the same or various practices, and thus offers tremendous opportunities for maintaining or increasing WUE. [ABSTRACT FROM AUTHOR]

Abstract: Three in vitro experiments were carried out to determine the effect of temperature, moisture content, duration of incubation, Ca level, soaking with water or citric acid onphytate degradation in a wheat–barley–rye–soybean meal-based broiler diet. In experiment 1, phytase activity of individual feed ingredients and 4 low-P broiler diets, containing 2, 4, 8, and 12g Ca per kg diet, respectively, were measured in the presence or absence of sodium phytate or soybean meal. By using sodium phytate as substrate, phytase activity of rye, wheat, barley and soybean meal was 3350, 1170, 580 and 30FTU/kg, respectively (P<0.001). Calcium level had no effect on the activity of intrinsic phytase of diets (P>0.05). In experiment 2, the effect of 2 moisture levels (0.25 and 50%), 3 temperatures (70, 75 and 80̊C) and 3 durations of incubation (2, 4, and 8min) on the residual phytase activity of diet 1 (basal diet) were evaluated as a 2×3×3 factorial arrangement with 3 replicates per treatment. The loss of activity of intrinsic phytase increased from 0.25 at 70̊C to 0.61 at 80̊C (P<0.001). Increasing duration of incubation from 2min to 8min increased the loss of activity from 0.27 to 0.52 (P<0.001). By increasing the moisture content, loss of activity of intrinsic phytase also significantly increased from 0.25 at 25% moisture to 0.53 at 50% moisture. In experiment 3, the effects of 4 dietary Ca levels (2, 4, 8, and 12g/kg), 2 types of soaking (with water or citric acid solution) and 4 duration times of soaking (2, 4, 8 and 24h) on the amount of P released from the complete diet were determined as a 4×2×4 factorial arrangement with 3 replicates per treatment. Increasing Ca level of the diet from 2 to 12g/kg decreased the amount of released P from 1.19 to 0.97g/kg of diet (P<0.001). As time of soaking increased, the difference in released P due to soaking with citric acid comparison to soaking with deionized water became more prominent (interaction soaking×time; P<0.05). In conclusion, soaking of a broiler diet, especially in a citric acid solution one day before feeding, may increase available P and decrease the need of supplemental inorganic P to these diets, thus improving the sustainable use of P resources. [Copyright &y& Elsevier]

A new coupled mathematical modeling to predict heat and moisture (liquid and vapor) transfer in capillary-porous bodies with particular reference to wheat kernel is presented. The mathematical model is based on the non-equilibrium thermodynamics by considering the wheat as prolate spheroid, variable transport coefficients and equilibrium boundary conditions at the surface of the solid. All the partial differential equations presented in the model have been written in prolate spheroidal coordinates. The finite-volume method has been used to obtain the numerical solution of the governing equations. Results of the average moisture content, average temperature, heat flux, liquid flux, vapor flux, and moisture content and temperature distributions inside a wheat kernel during drying process (T=87.8 oC, RH=5.6% and v=1.71 m/s) are presented and analyzed. [ABSTRACT FROM AUTHOR]

The impact of heat treating wheat flour (for 2 or 5 h at 80 or 100°C) on its functional properties was studied with solvent retention capacity (SRC) tests and related to changes in individual groups of flour constituents. Heat treatments increased the overall water retention capacity (from 55.6% for control flour to 62.4% for flour heated 5 h at 100°C) as well as sucrose SRC (from 85.0 to 113.5%), although no changes were observed in sodium carbonate SRC. The decrease in lactic acid SRC values (from 113.1 to 97.4%) indicated that heat treatment restricted swelling of the protein network. As deduced from a decrease in both the level of proteins extractable in sodium dodecyl sulfate–containing medium and the level of free sulfhydryl groups, the restricted swelling was related to protein cross‐linking within the flour particles. Such upfront polymerization prevented proper hydration and gluten network formation during mixing. Starch (swelling) properties were also affected by heat treatment. Finally, the impact of heat treatment on flour SRC profiles was comparable to that noted when chlorinating wheat flour. [ABSTRACT FROM AUTHOR]