Composition and quality of wheat grown under different shoot and root temperatures during maturation

Cereal Chemistry

Volumn 79, Issue 3, 2002, Pages 397-403

  Guedira, Mohammed ^a   McCluskey, Patrick J ^a   MacRitchie, Finlay ^a   Paulsen, Gary M ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GRANULATION; HEAT TREATMENT; HYDROPONICS; PLANTS (BOTANY); PROTEINS;

AIR ROOTS; AIR TEMPERATURE; AMYLOSE CONCENTRATION; HIGHEST TEMPERATURE; KERNEL SIZE; KERNEL WEIGHT; PASTING CHARACTERISTICS; SOIL TEMPERATURE; SPRING WHEAT; WHEAT (TRITICUM AESTIVUM L.);

GRAIN (AGRICULTURAL PRODUCT);

ARTICLE; FOOD QUALITY; GRAIN YIELD; NONHUMAN; ROOT GROWTH; SEED KERNEL; SEED SIZE; SEED WEIGHT; SHOOT GROWTH; TEMPERATURE DEPENDENCE; WHEAT;

TRITICUM; TRITICUM AESTIVUM;

EID: 0036097670     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.3.397     Document Type: Article

References (48)

1. Structural differences in starch quality
2. The nature of starch-protein interface in wheat endosperm
3. Size-distribution of wheat starch granules during endosperm development
4. Influence of variety and "environment" on wheat quality
5. Response to brief periods of elevated temperature in ears and grains of wheat
6. Differential responses to high temperatures of starch and nitrogen accumulation in the grain of four cultivars of wheat
7. Seasonal changes in wheat grain quality associated with high temperatures during grain filling
8. Identification of wheat genotypes tolerant to the effect of heat stress on grain quality
9. The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours
10. The physiological basis of nitrogen redistribution during grain filling in cereals
11. Loaf volume and protein content of hard winter and spring winter wheats
12. Effect on loaf volume of high temperature during the fruiting period of wheat
13. Quality of hard, soft, and durum wheats
14. Effects of variation in ear temperature on growth and yield of spring wheat
15. A procedure to measure amylose in cereal starches and flours with concanavalin A
16. Quality of hard red winter wheat grown under high temperature conditions during maturation and ripening
17. Accumulation of starch in wheat grain under different shoot/root temperatures during maturation
18. Biochemical basis of flour properties in bread wheats. I. Effect of variation in the quantity and size distribution of polymeric protein
19. Effect of kernel size and test weight on the Kansas State University (KSU) pilot mill
20. High temperature affects the activity of enzymes in the committed pathway of starch synthesis in developing wheat endosperm
21. Functional (breadmaking) and biochemical properties of wheat flour components. VIII
22. Effects of exposure of wheat ears to high temperature on dry matter accumulation and carbohydrate metabolism in the grain of two cultivars. II. Carry-over effect
23. The physiology of starch and protein deposition in the endosperm of wheat
24. Wheat cultivars, environment and bread-baking quality
25. Mediation of high-temperature injury by roots and shoots during reproductive growth of wheat
26. Physicochemical properties of wheat proteins in relation to functionality
27. Functionality-composition relationships of flour as a result of variation in sulfur availability
28. Temperature effects on root growth
29. A pictorial explanation for the increase in viscosity of a heated starch-water suspension
30. Variation in starch quality in Australian flour
31. Separation and characterization of A- and B-type starch granules in wheat endosperm
32. Wheat hardness: Its genetic, structural, and biochemical background, measurements and significance
33. Some effects of temperature regime during grain filling on wheat quality
34. Cultivar and climatic effects on the protein content of soft white winter wheat
35. Relationship of physical and milling properties of hard red winter wheat using the single kernel wheat characterization system
36. Effects of temperature during grain filling on starches from six wheat cultivars
37. The synthesis of the starch granule
38. Survey of starch particle-size distribution in wheat and related species
39. Wheat cultivars vary widely in their responses of grain yield and quality to short periods of post-anthesis heat stress
40. The response to high temperature shock and humidity changes prior to and during the early stages of grain development in wheat
41. Effects of elevated growth temperature and carbon dioxide levels on some physicochemical properties of wheat starch
42. Australian salt-noodle flours and their starches compared to U.S. wheat flours and their starches
43. Heat tolerance in temperate cereals: An overview
44. Protein-protein interactions-Essential to dough rheology
45. Sources of variation for starch gelatinization, pasting and gelation properties in wheat