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Growing South Dakota (Spring/Summer 2020), College Of Agriculture, Food And Environmental Sciences Jul 2020

Growing South Dakota (Spring/Summer 2020), College Of Agriculture, Food And Environmental Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

This issue contains the South Dakota Agricultural Experiment Station 2019 Annual Report.

[Page] 2 South Dakota Agricultural Experiment Station Update
[Page] 4 Featured Research
[Page] 14 Graduate and Undergraduate Research: In Our Own Words
[Page] 20 Featured Research
[Page] 32 Research in Progress
[Page] 38 CAFES News and Updates
[Page] 56 Jackrabbits Now and Then: A Current Student and Alumni Q&A


Dairy Digest 2020 : Rooted In Tradition, South Dakota State University Dairy Club Apr 2020

Dairy Digest 2020 : Rooted In Tradition, South Dakota State University Dairy Club

Dairy Digest

This is the 2020 Dairy Digest published annually by the South Dakota State University Dairy Club. The Digest contains information and news about the activities and members of the SDSU Dairy Club for the academic year 2019 - 2020.


Jackrabbit Dairy & Food Review, Winter 2019-2020, Vikram V. Mistry Jan 2020

Jackrabbit Dairy & Food Review, Winter 2019-2020, Vikram V. Mistry

The Jackrabbit Dairy & Food Review

This is the Winter 2019- 2020 Jackrabbit Dairy and Food Review.
It contains the following articles and information: Message from the Department Head, David A. Thompson Endowment, New Personnel, Judging Activities, Dairy Club, Student Accomplishments, Food Science Club, Career Opportunities, Professional Activities of Faculty and Staff, Dairy Facilities, 2019 Graduates, Where Are They Now?, Scholarships, Dairy and Food Science Students, Outreach, Distinguished Alumnus


Understanding The Effect Of Single- And Twin-Screw Extrusion Processing Parameters On Physical And Physico-Chemical Properties Of Sprouted Quinoa And Sprouted Proso Millets, Gabriela John Swamy Jan 2020

Understanding The Effect Of Single- And Twin-Screw Extrusion Processing Parameters On Physical And Physico-Chemical Properties Of Sprouted Quinoa And Sprouted Proso Millets, Gabriela John Swamy

Electronic Theses and Dissertations

According to Mordor Intelligence Research, the new compositional research and moisture content extrusion process are helping the growth of the plant protein market. The demand for plant proteins is growing at a fast rate, owing to change in lifestyle, lack of balanced dietary intake, and improved research and development in order to develop new kinds of plant-protein enriched products. It is necessary to identify the right plant protein sources and choose the right processing methodology to create highly digestible foods which can be consumed by infants and elderly as well. In addition, it is important to support local farmers and ...


Applications Of Hydrodynamic Cavitation In Dairy Manufacturing: Process Development And Standardization, Jae Young Sim Jan 2020

Applications Of Hydrodynamic Cavitation In Dairy Manufacturing: Process Development And Standardization, Jae Young Sim

Electronic Theses and Dissertations

The phenomenon of hydrodynamic cavitation involves the formation, growth, and subsequent collapse of bubbles when a given liquid experienced a reduction of pressure below its vapor pressure. The presence of cavitation limits the performance and the safe operation of many machinery and pumps. However, innovation in the design of the hydrodynamic cavitation devices has offered promising applications in the food and dairy industry. Upon collapse of the cavities, the fluid experiences significant mechanical effects (shear and turbulence) as well as instantaneously elevation of the fluid temperature. All these effects can be put to work for mixing, dispersion, particle size reduction ...


Growing South Dakota (Winter 2020), College Of Agriculture, Food And Environmental Sciences Jan 2020

Growing South Dakota (Winter 2020), College Of Agriculture, Food And Environmental Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

This issue contains the SDSU Extension 2019 Annual Report

[Page] 2-3 South Dakota Animal Disease Research and Diagnostic Laboratory Ribbon Cutting Ceremony
[Page] 4 SDSU Extension
[Page] 4 From the Director of Extension Karla Trautman
[Page] 5 2019 USDA Risk Management Agency Crop Indemnities
[Page] 6-8 SDSU Extension Responds to Mother Nature in 2019
[Page] 9 Successful Energize! Conference Buoys Community Efforts in Lemmon & Beyond
[Page] 10-11 Helping Loved Ones Transition Smoothly
[Page] 12 AmeriCorps VISTA Members Expand Extension Programming
[Page] 13 South Dakota Wellness Coalitions Make Big Impacts in Small Communities [Page] 14-16 Extension Programs in Our Own Words ...


The Parmesan Cheese Model System: Alleviation Of Browning Defect In Parmesan Cheese, Megan Huegli Aubrey Jan 2020

The Parmesan Cheese Model System: Alleviation Of Browning Defect In Parmesan Cheese, Megan Huegli Aubrey

Electronic Theses and Dissertations

In cold temperature storage, Parmesan cheese can develop an undesirable browning defect. Certain pyrazine compounds converted from methylglyoxal have been identified and associated with the brown pigmentations in Parmesan cheese samples. This study focused on creating a cheese model system to study variables that caused browning and variables that helped reduce or alleviate browning. The cheese making steps for the cheese model system were monitored by measuring pH and TA and the final composition for % fat, % moisture, % salt and pH. Additionally, the cooling curve was studied to ensure all wheels of cheese made were cooled similarly. Cheese made in the ...


Growing South Dakota (Summer 2016), College Of Agriculture, Food And Environmental Sciences Jul 2019

Growing South Dakota (Summer 2016), College Of Agriculture, Food And Environmental Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

[Page] 3 Celebration of Faculty Excellence
[Page] 6 Ag and Biosystems Engineering - Quarter Scale Tractor Team Named Reserve National Champs - Jackrabbit Wrestler Passionate About Sharing the Story of Pork - Mesonet Spray Tool Aids Precision Application Decisions
[Page] 10 Ag Business and Economics -POET Commodity Trading Fund
[Page] 12 Ag Education, Communication and Leadership - Leadership Opportunities Launch Recent Graduate to Career Readiness
[Page] 14 Agronomy, Horticulture & Plant Science - Local Foods Education Center Donates Over 5,000 Pumpkins - Seeding Success - Doug Malo Retires After 43 Years of Teaching - Howard Woodard's 29-Year Career Had a Global Impact - Judging Teams
[Page] 21 Animal ...


Effects Of Harvest Time On The Aroma Of White Wines Made From Cold-Hardy Brianna And Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction And Gas Chromatography-Mass Spectrometry-Olfactometry, Somchai Rice, Madina Tursumbayeva, Matthew Clark, David Greenlee, Murlidhar Dharmadhikari, Anne Fennell Dr, Jacek A. Koziel Jan 2019

Effects Of Harvest Time On The Aroma Of White Wines Made From Cold-Hardy Brianna And Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction And Gas Chromatography-Mass Spectrometry-Olfactometry, Somchai Rice, Madina Tursumbayeva, Matthew Clark, David Greenlee, Murlidhar Dharmadhikari, Anne Fennell Dr, Jacek A. Koziel

Agronomy, Horticulture and Plant Science Faculty Publications

The Midwest wine industry has shown a marked increase in growers, hectares planted, wineries, and wine production. This growth coincides with the release of cold-hardy cultivars such as Brianna and Frontenac gris, in 2001 and 2003, respectively. These white grape varieties account for one-third of the total area grown in the state of Iowa. It is generally accepted that the wine aroma profile plays a crucial role in developing a local, sustainable brand. However, the identity of Brianna/Frontenac Gris-based wine aromas and their link to the grape berry chemistry at harvest is unknown. This study aims to preliminarily characterize ...


Jackrabbit Dairy And Food Review, Vikram V. Mistry Jan 2019

Jackrabbit Dairy And Food Review, Vikram V. Mistry

The Jackrabbit Dairy & Food Review

This is the Winter 2017- 2018 Jackrabbit Dairy and Food Review. It contains the following articles and information: Message from the Department Head, 2017 Graduates, David A. Thompson Endowment, New Faculty and Visitors, information on the Dairy Club and Food Science Club, Judging Activities, Student Accomplishments, Professional Activities of Faculty and Staff, Distinguished Alumni, Dairy Facilities, a list of Scholarships and Dairy and Food Science Students, information on Departmental Outreach and Research Highlights.


Growing South Dakota (Winter 2019), College Of Agriculture, Food And Environmental Sciences Jan 2019

Growing South Dakota (Winter 2019), College Of Agriculture, Food And Environmental Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

This is issue contains the South Dakota Agricultural Experiment Station 2018 Annual Report, and the SDSU Extension 2018 Annual Report.

[Page] 2 Setting Into role as Dean
[Page] 4 Raven Precision Ag Center Groundbreaking Ceremony
[Page] 10 Collaborating for Research-Based Solutions
[Page] 12 From the SDSU Extension Director
[Page] 14 Empowering South Dakotans Through Training and Certifications
[Page] 18 Mental Health and Opioid Education
[Page] 21 Science of Agriculture
[Page] 23 Community Gardens Bring Hope to Pine Ridge Indian Reservation
[Page] 26 Energize! Conference
[Page} 28 Disaster Preparedness Training
[Page] 30 Bush Foundation Change Network
[Page] 32 SDSU to Participate ...


Application Of Analytical Techniques In Food Product Development, Sonali R. Pandey Jan 2019

Application Of Analytical Techniques In Food Product Development, Sonali R. Pandey

Electronic Theses and Dissertations

Products are analyzed in major sectors of food industry to meet regulatory standards, food safety, quality control, and research and development. Analytical and extraction techniques have been applied for simultaneous investigation of multiple product characteristics. Food analysis faces critical challenges due to the complex composition of food, leading to matrix effects that result in loss of accuracy and reliability. The analytical techniques require an efficient sample preparation to avoid or minimize matrix effects. Solid-phase extraction has been widely used to address this issue. In this dissertation, the aim is to apply analytical techniques in food product development. To accomplish this ...


Effect Of Mineral Ions On The Functional Properties Of Starch Films, Aliza Sigdel Jan 2019

Effect Of Mineral Ions On The Functional Properties Of Starch Films, Aliza Sigdel

Electronic Theses and Dissertations

Essential minerals are indispensable inorganic micronutrients that modulate vital physiological functions at the molecular level. Their deficiency, though required in small amounts, impairs health significantly. Their supplementation through diet is prudent and carbohydrates standout as favorable choice. Carbohydrates, starches and polysaccharides, exhibit unique chemical structures and functionalities, and interact with mineral ions in several ways. The aim of this research is to investigate the effect of mineral ions on the physicochemical properties, tensile strength and in vitro starch digestion of starch-films. Corn starch and potato starch along with Fe2+, Mn2+, Cu2+ and Zn2+ ions have been chosen as model starch ...


Production And Storage Stability Of High Concentrated Micellar Casein And Its Effect On The Functional Properties Of Process Cheese Products, Ahmed Hammam Jan 2019

Production And Storage Stability Of High Concentrated Micellar Casein And Its Effect On The Functional Properties Of Process Cheese Products, Ahmed Hammam

Electronic Theses and Dissertations

Micellar casein is a high-protein ingredient that can be used in process cheese products (PCP) formulations. PCP is a dairy food prepared by blending dairy ingredients (such as natural cheese, protein concentrates, butter, non-fat dry milk NFDM, whey powder, and permeate) with nondairy ingredients (such as sodium chloride, water, emulsifying salts, color, and flavors) and then heating the mixture with a continuous agitation to produce a homogeneous product with an extended shelf-life. The first objective of this study was to produce a highly concentrated micellar casein (HC-MC) and evaluate its storage stability. Skim milk was pasteurized at 76°C for ...


Dairy Digest 2018: Home Is Where The Cows Are, South Dakota State University Dairy Club Apr 2018

Dairy Digest 2018: Home Is Where The Cows Are, South Dakota State University Dairy Club

Dairy Digest

This is the 2018 Dairy Digest published annually by the South Dakota State University Dairy Club. The Digest contains information and news about the activities and members of the SDSU Dairy Club for the academic year 2017 - 2018.


Jackrabbit Dairy And Food Review, Vikram V. Mistry Jan 2018

Jackrabbit Dairy And Food Review, Vikram V. Mistry

The Jackrabbit Dairy & Food Review

This is the Winter 2017- 2018 Jackrabbit Dairy and Food Review.
It contains the following articles and information: Message from the Department Head, 2017 Graduates, New Faculty and Visitors, information on the Dairy Club and Food Science Club, Judging Activities, Student Accomplishments, Professional Activities of Faculty and Staff, Distinguished Alumni, Dairy Facilities, a list of Scholarships and Dairy and Food Science Students, information on Departmental Outreach and Research Highlights.


Determination Of Selected Aromas In Marquette And Frontenac Wine Using Headspace-Spme Coupled With Gc-Ms And Simultaneous Olfactometry, Somchai Rice, Nanticha Lutt, Jacek A. Koziel, Murlidhar Dharmadhikari, Anne Fennell Dr Jan 2018

Determination Of Selected Aromas In Marquette And Frontenac Wine Using Headspace-Spme Coupled With Gc-Ms And Simultaneous Olfactometry, Somchai Rice, Nanticha Lutt, Jacek A. Koziel, Murlidhar Dharmadhikari, Anne Fennell Dr

Agronomy, Horticulture and Plant Science Faculty Publications

Understanding the aroma profile of wines made from cold climate grapes is needed to help winemakers produce quality aromatic wines. The current study aimed to add to the very limited knowledge of aroma-imparting compounds in wines made from the lesser-known Frontenac and Marquette cultivars. Headspace solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) with simultaneous olfactometry was used to identify and quantify selected, aroma-imparting volatile organic compounds (VOC) in wines made from grapes harvested at two sugar levels (22° Brix and 24° Brix). Aroma-imparting compounds were determined by aroma dilution analysis (ADA). Odor activity values (OAV) were also used to ...


Growing South Dakota (Winter 2018), College Of Agriculture &. Biological Sciences Jan 2018

Growing South Dakota (Winter 2018), College Of Agriculture &. Biological Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

[Page] 2 Learn About Our Leaders
[Page] 4 Academic Programs at a Glace
[Page] 6 New Precision Ag Major Takes Off
[Page] 9 Raven Gives $5 Million Gift
[Page] 10 New Plant Science Research Facility
[Page] 13 Technical Training to Four-Year Degree
[Page] 15 Ag-Bio Career Fair Hits Record
[Page] 16 Breaking Ground : SD ADRDL
[Page] 19 Distinguished Professor Eric Nelson
[Page] 20 SDSU’s Veterinary Students
[Page] 24 Conservation Planning and Park Management
[Page] 25 Natural Resource Law Enforcement
[Page] 26 Medical Stethoscope Ceremony
[Page] 29 Master’s Degree in Human Biology
[Page] 30 Scott Pedersen Prepares Students
[Page ...


Strategies To Improve Calf Performance: Improving Water Quality, Feeding Microbially-Enhanced Soy Protein, And Supplementing Condensed Whey Solubles, Nirosh Dias Senevirathne Jan 2018

Strategies To Improve Calf Performance: Improving Water Quality, Feeding Microbially-Enhanced Soy Protein, And Supplementing Condensed Whey Solubles, Nirosh Dias Senevirathne

Electronic Theses and Dissertations

Six experiments were conducted for this dissertation research to evaluate strategies to improve growth performance and health of calves. Growth performance, nutrient utilization, and health effects were evaluated when calves were offered water treated with reverse osmosis system (RW), fed starter pellets supplemented with microbially-enhanced soy protein (MSP) or supplemented condensed whey solubles (CWS). The first two experiments were conducted to determine drinking preference, growth performance, and health of dairy calves offered RW or by a municipal water treatment plant (MW), compared with local untreated well water (WW). First a sequential elimination study was conducted to observed drinking preference of ...


Stability Analysis Of Immunogenic Gliadin Accumulation In Hard Red Spring Wheat (Triticum Aestivum L.), Stacy Lindblom-Dreis Jan 2018

Stability Analysis Of Immunogenic Gliadin Accumulation In Hard Red Spring Wheat (Triticum Aestivum L.), Stacy Lindblom-Dreis

Electronic Theses and Dissertations

Misconceptions regarding plant breeding objectives have led to speculation regarding the increasing prevalence of gluten intolerance, wheat allergy, and celiac disease. It is thought that contemporary wheat cultivars accumulate more immunogenic proteins than older cultivars because of supposed genetic changes effected through plant breeding strategies. This study evaluated the stability of gliadin accumulation in 191 hard red spring wheat cultivars grown in 12 location-years. Two enzyme-linked immunosorbent assays (ELISAs) were developed. A paired t test (N = 34) failed to find a statistically significant difference between the experimental ELISAs and the commercial R5 assay measures of mean gliadin (t = 0.37 ...


Characterization Of Anthocyanins In Aronia, Theodore Mohr Jan 2018

Characterization Of Anthocyanins In Aronia, Theodore Mohr

Electronic Theses and Dissertations

Anthocyanins function as antioxidants and offer numerous other health benefits, such as anti-atherogenic and anti-inflammation protection, and may aid in the prevention of degenerative diseases. Aronia berries, uniquely high in anthocyanins, have a great potential in improving human wellness. The objectives of this study were: (1) to develop a rapid and reproducible analytical method for estimating the anthocyanin amount in Aronia berries; and (2) to determine the effect of growing conditions on anthocyanin concentration. A standard curve method was established based on anthocyanin absorbance in the visible range. The results reveal that the developed protocol could yield rapid and reproducible ...


Rapid And Simultaneous Determination Of Nutritional Constituents Of United States Grown Oats Using Near Infrared Reflectance Spectroscopy (Nirs), Devendra Paudel Jan 2018

Rapid And Simultaneous Determination Of Nutritional Constituents Of United States Grown Oats Using Near Infrared Reflectance Spectroscopy (Nirs), Devendra Paudel

Electronic Theses and Dissertations

Oats is a unique cereal owing to its nutritional and health benefits. Near Infrared Reflectance Spectroscopy (NIRS) is an efficient tool for monitoring the quality of cereal foods. NIRS holds potential for non-destructive multicomponent oat analyses with advantage of large sample throughput, speed, and reduced cost. The purpose of this study was to develop predictive calibration models for estimating beta-glucan, protein, and oil content of US oat cultivars using NIRS and validated AACCI reference methods. A rapid, non-destructive (whole oat groat), and secondary NIRS method was developed to estimate beta-glucan, protein, and oil content based on the standard reference analyses ...


Nutritional And Health Benefits Enhancement Of Wheat-Based Food Products Using Chickpea And Distiller’S Dried Grains, Waleed H.M. Alrayyes Jan 2018

Nutritional And Health Benefits Enhancement Of Wheat-Based Food Products Using Chickpea And Distiller’S Dried Grains, Waleed H.M. Alrayyes

Electronic Theses and Dissertations

The first objective of this research was to enhance nutritional, rheological, sensory profiles, and shelf life of wheat-based pita bread using chickpea (CP) and food grade distiller’s dried grains (FDDG) as fortification ingredients. CP and FDDG are both high-protein and high-fiber ingredients. Nutritional efficacy was evaluated. Dough rheology and product texture were also analyzed. Chemical, physical, and rheological properties of blends, doughs and finished products were evaluated and the results showed an increase in protein, fat, ash, and total dietary fiber with an increase of FDDG and CP in the wheat-based food formulation. Moisture content was decreased in both ...


Growing South Dakota (Summer 2017), College Of Agriculture &. Biological Sciences Jul 2017

Growing South Dakota (Summer 2017), College Of Agriculture &. Biological Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

This issue contains the 2016 SDSU Extension Annual Report.

Page] 2 From the Director
[Page] 3 WaterTouches Everything, Multi-State Network Strives to Enhance Water Stewardship
[Page] 6 From RubbleTo Renewal, Unique Art Project Helps Delmont Community Heal
[Page] 7 Future Focused, Community Development Program Helps Harness Ideas Into Action
[Page] 8 Health Help, Statewide Program Strives To Help Individuals Better Manage Chronic Health Condition
[Page] 10 Making An Impact, Master Gardener Program Helps Individuals & Communities Flourish
[Page] 12 Statewide Highlights & Happenings
[Page] 14 Outreach to Youth, Programs Foster Engagement With Diverse Youth Audiences
[Page] 17 A Look At Land Use ...


Growing South Dakota (Spring 2017), College Of Agriculture &. Biological Sciences Apr 2017

Growing South Dakota (Spring 2017), College Of Agriculture &. Biological Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

[Page] 3 Opportunities With Oats SDSU Researchers Strive to Improve Varieties [Page] 6 Stopping Stem Canker Plant Pathologists Making Progress To Keep This Disease At Bay
[Page] 7 Disease Detectives Vet Scientists Researching Another Emerging Virus [Page] 8 Community Support Devastating West River Fire Brings Ag Industry Together
[Page] 10 Research In Progress Dakota Lakes Research Farm Investigates Three Big Ideas
[Page] 14 Water Quality Quest Understanding E. Coli Behavior Aims To Aid Water Quality In Rivers & Streams
[Page] 15 Verifying Ag Land Valuation Researchers Assist In Reviewing Ag Land’s Classification
[Page] 16 Cattle Insights Fetal Programming Research Evaluates ...


Jackrabbit Dairy & Food Review, Vikram V. Mistry Jan 2017

Jackrabbit Dairy & Food Review, Vikram V. Mistry

The Jackrabbit Dairy & Food Review

No abstract provided.


Biofilm Formation By Common Dairy Sporeformers On Native And Modified Stainless Steel Surfaces, Shivali Jindal Jan 2017

Biofilm Formation By Common Dairy Sporeformers On Native And Modified Stainless Steel Surfaces, Shivali Jindal

Electronic Theses and Dissertations

Aerobic sporeformers can be traced in a variety of dairy products such as milk powders, evaporated milk, and canned products, which demonstrates their capability of resisting high temperature treatments such as pasteurization and Ultra high temperatures. These bacilli also actively attach to the stainless steel surfaces, consequently resulting in the formation of biofilms. Product quality as well as its safety is undesirably affected by the growth of these sporeforming bacteria. Therefore, creating an ideal environment for the processing of dairy products is a critical challenge for the dairy industry. Hence, the objective of this research was to analyze various surface ...


Effect Of Ultrasonication On Biofilm Forming Ability Of Common Dairy Sporeformers, Taghreed Almalki Jan 2017

Effect Of Ultrasonication On Biofilm Forming Ability Of Common Dairy Sporeformers, Taghreed Almalki

Electronic Theses and Dissertations

Sporeformers are common dairy contaminants, which are of a great concern to the dairy industry. Quality of dairy products is affected by these sporeformers such as Bacillus species, which are a significant cause of spoilage of dairy products. Thermal processes such as pasteurization have been used to inactivate pathogens, but some of the sporeformers and their endospores are resistant to such heat treatments. Beside thermal treatments, various new approaches are being developed to improve the quality of dairy products. Amongst these, ultrasonication is a promising non-thermal technique for the inactivation of thermoduric sporeformers and their endospores. Current study was carried ...


Mitigating Risks Of Ochratoxin A Contamination In Oats, Bandana Dhungana Jan 2017

Mitigating Risks Of Ochratoxin A Contamination In Oats, Bandana Dhungana

Electronic Theses and Dissertations

Ochratoxin A (OTA) is a toxic metabolite produced by several species of fungal genera Penicillium and Aspergillus. The major OTA producer in temperate regions (i.e. U.S., Canada, Europe) is Penicillium verrucosum. Oat (Avena sativa), like any other cereal grain, can be contaminated with OTA when storage conditions are favorable for fungal growth. The presence of OTA exceeding the European Union maximum limit of 3 ppb in processed food has been reported in some samples of oat-based breakfast cereals from the US. The use of oat genotypes with limited OTA accumulation would be an effective way to reduce risks ...


Using Gluten Index To Improve Spring Wheat Loaf Volume Prediction, Yaming Lu Jan 2017

Using Gluten Index To Improve Spring Wheat Loaf Volume Prediction, Yaming Lu

Electronic Theses and Dissertations

Wheat (Triticum aestivum L.) is the most widely cultivated crop in the world and contributes about 20% of the total dietary calories and proteins globally. Unique properties of doughs formed from wheat flour make it feasible to produce a range of food, including bread. Loaf volume is the most perceptible indicator for breadmaking quality. Selection in the early generations for loaf volume is difficult due to the requirement of the large volume of grains and due to the costly, time-consuming, and labor-intensive evaluation process. Identification of simple and reliable predictive tests for loaf volume is highly desirable. This study mainly ...