Food Science Commons^™

Arkansas Wheat Performance Tests 2022-2023, J. F. Carlin, R. B. Mulloy, R. D. Bond

Arkansas Agricultural Experiment Station Research Series

Wheat variety performance tests are conducted each year in Arkansas by the University of Arkansas System Division of Agriculture’s Arkansas Crop Variety Improvement Program.

The tests provide information to companies developing cultivars and marketing seed within the state and aid the Arkansas Cooperative Extension Service in formulating variety recommendations for small-grain producers. The tests were conducted at the Northeast Research and Extension Center at Keiser, the Vegetable Substation near Kibler, the Lon Mann Cotton Research Station near Marianna, the Pine Tree Research Station near Colt, and the Rohwer Research Station near Rohwer. Specific location and cultural practice information accompany each …

Evaluation Of Wheat-Specific Peptide Targets For Use In The Development Of Elisa And Mass Spectrometry-Based Detection Methods, Jessica Humphrey

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Individuals with IgE-mediated wheat allergy and celiac disease must avoid the consumption of wheat. Those with celiac disease must also avoid rye and barley in addition to wheat as these make up the gluten-containing grains. To ensure products are accurately labeled, ELISA methods may be used to monitor compliance with food allergen and gluten-free regulations. Currently, available ELISA methods for wheat detection utilize monoclonal antibodies that target peptides from the gluten fraction of proteins, and therefore, also detect rye and barley. Limitations such as differing antibody reactivity and unequal gluten content among wheat, rye, and barley have led to inconsistent …

Determination Of Soybean And Wheat Allergens In Food By Dual Real-Time Fluorescence Pcr, Jin Ping, Ding Hong-Liu, Zhang Min, Jin Xiao-Hong

Food and Machinery

Objective: A multiplex fluorescence PCR method based on TaqMan probe was developed for simultaneous detection of soybean and wheat allergens in food. Methods: TaqMan probe dual PCR was designed and established based on wheat gliadin gene and soybean lectin gene, respectively. The soybean Lectin gene was detected with FAM marker, and the wheat gliadin gene was detected with HEX marker. Moreover, the eukaryotic 18S rRNA was used as internal reference gene to ensure the effectiveness of the detection system. Results: The multiplex fluorescence PCR method for detection of soybean and wheat allergens created in this …

Arkansas Wheat Performance Tests 2021-2022, J. F. Carlin, R. B. Morgan, R. D. Bond, D. E. Moon

Arkansas Agricultural Experiment Station Research Series

Wheat variety performance tests are conducted each year in Arkansas by the University of Arkansas System Division of Agriculture’s Arkansas Agricultural Experiment Station, Department of Crop, Soil, and Environmental Sciences. The tests provide information to companies developing varieties and marketing seed within the state and aid the Arkansas Cooperative Extension Service in formulating variety recommendations for small-grain producers. The tests are conducted at the Northeast Research and Extension Center at Keiser, the Vegetable Substation near Kibler, the Lon Mann Cotton Research Station near Marianna, the Pine Tree Research Station near Colt, and the Rohwer Research Station near Rohwer. Specific location …

Coccidia Vaccine Challenge And Exogenous Enzyme Supplementation In Broiler Chicken 1. Effect On Digesta Viscosity, Diet Energy Utilization, And Apparent Metabolizable Energy Value Of Wheat, Andrew E. Dunaway, Sunday A. Adedokun

Animal and Food Sciences Faculty Publications

This study examined the effect of exogenous mixed-enzyme supplementation (xylanase, β-glucanase, and pectinase) to a corn-SBM (CS) and a wheat-CS-based (WCS) diet in birds challenged with coccidia vaccine (Coccivac B-52™). The WCS-based diet was produced by replacing 30% of the energy-yielding portions of the CS-based diet with wheat. On day 14, 448 (n = 7) Cobb by-product breeder male broilers were assigned to a 2 (diet types) × 2 (with or without enzyme supplementation) × 2 (0 or 20 × coccidia vaccine challenge; CVC) factorial arrangement of treatments in a completely randomized design for the determination of the apparent …

Editorial: Gluten, From Plant To Plate: Implications For People With Celiac Disease, Michelle Lisa Colgrave, Katharina Anne Scherf, Melanie Downs, Alberto Caminero

Department of Food Science and Technology: Faculty Publications

No abstract provided.

Proteome Analysis And Epitope Mapping In A Commercial Reduced-Gluten Wheat Product, Mitchell G. Nye-Wood, Angela Juhasz, Utpal Bos, Michelle L. Colgrave

Research outputs 2014 to 2021

Gluten related disorders, such as coeliac disease, wheat allergy and baker's asthma are triggered by proteins present in food products made from wheat and related cereal species. The only treatment of these medical illnesses is a strict gluten-free diet; however, gluten-free products that are currently available in the market can have lower nutritional quality and are more expensive than traditional gluten containing cereal products. These constraints have led to the development of gluten-free or gluten-reduced ingredients. In this vein, a non-GMO wheat flour that purports to contain “65% less allergenic gluten” was recently brought to market. The present study aims …

The Effect Of Hydrothermal Treatment In Increasing The Strength Of The Shell Of Wheat Grain In Preparation For Varietal Grinding, Ravshanov Suvankul, Mirzayev Jamol, Musaev Khasanjon

CHEMISTRY AND CHEMICAL ENGINEERING

The effect of hydrothermal treatment on the strength of the wheat grain shell before the first torn process is investigated. It was found that the anatomical parts of wheat grains grown in arid climatic conditions are firmly interconnected, which, in turn, affects the yield and quality of varietal flour. The aim of the study is to weaken strong native connections and improve the yield and quality of flour. The effect of NaHCO3, H3PO4, CH3COOH, HCl additives to water on the yield and quality of flour was studied. Accordingly, in solutions of 0.1-0.2% hydrochloric acid and 0.3-0.8% phosphoric acid, an increase …

The Effect Of Hydrothermal Treatment In Increasing The Strength Of The Shell Of Wheat Grain In Preparation For Varietal Grinding, Ravshanov Suvankul, Mirzayev Jamol, Musaev Khasanjon

CHEMISTRY AND CHEMICAL ENGINEERING

The effect of hydrothermal treatment on the strength of the wheat grain shell before the first torn process is investigated. It was found that the anatomical parts of wheat grains grown in arid climatic conditions are firmly interconnected, which, in turn, affects the yield and quality of varietal flour. The aim of the study is to weaken strong native connections and improve the yield and quality of flour. The effect of NaHCO3, H3PO4, CH3COOH, HCl additives to water on the yield and quality of flour was studied. Accordingly, in solutions of 0.1-0.2% hydrochloric acid and 0.3-0.8% phosphoric acid, an increase …

Rapid Detection Of Alternaria Monomethyl Ether In Wheat By High Performance Liquid Chromatography, Xu Qun-Ying, Zhai Yu-Heng

Food and Machinery

In this study, a high-performance liquid chromatography (HPLC) method for the efficient detection of alternariolmethyl ether (AME) in wheat was developed. The sample was extracted with acetonitrile/ methanol/ water (volume ratio 45/10/45), shaken at 30 ℃ for 30 minutes, and purified by Bond Elut Plexa solid-phase extraction cartridge. Then the sample was detected with a Variable wavelength detector. In this method, the limit of detection (LOD) of AME was 2.52 μg/kg, and the limit of quantification (LOQ) was 8.40 μg/kg, and the linear range was 0.25~2.00 μg/mL. The concentration of AME recovery was 80.1%~88.3%, the intra-day precision and inter-day precision …

Improving Bakery Properties In The Preparation Of Wheat Flour From Local Wheat Grains, Ravshanov Suvankul, Kodirov Оrifjon, Ramazanov Rozik, Musaev Khasanjon

CHEMISTRY AND CHEMICAL ENGINEERING

The article is devoted to the study of the physicochemical properties of water used to prepare wheat grain for sorting grinding. The physical and chemical properties of water for hydrothermal treatment, obtained from the vibrational effect of 10 Hz to 1000 Hz for 60 seconds in the and ultrasonic devices.

Identification, Aggressiveness And Mycotoxin Production Of Fusarium Graminearum And F. Boothii Isolates Causing Fusarium Head Blight Of Wheat In Nebraska, Esteban Valverde-Bogantes

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Fusarium head blight (FHB) is an economically important disease caused by several Fusarium species affecting wheat. Besides causing significant yield losses, infected grain may be contaminated with mycotoxins, primarily trichothecenes, that are harmful to both humans and animals. In recent years, reports of shifts in FHB pathogen populations in North America have highlighted the need for increased vigilance. This dissertation describes a four-year survey evaluating the species, trichothecene genotype and phenotypic diversity of FHB pathogens infecting Nebraska wheat. Most of the isolates were identified as F. graminearum (n=67). Additional species included F. boothii (n=3), F. poae (n=2) and F. acuminatum …

An Evaluation Of Hybrid Traits, Yield, And Major Qtl Effect On Heterosis In Hybrid Soft Red Winter Wheat, Zachary James Winn

Graduate Theses and Dissertations

Wheat (Triticum aestivum L.) is a self-pollinating species that is most often bred as a recombinant inbred line. When two inbred individuals are crossed, they produce progeny which experience heterosis; heterosis is the increased robustness experienced due to the reintroduction of heterozygosity. Hybrid wheat may be produced through the use of chemical hybridization agents, yet the structure of wheat flowers decreases the efficiency of outcrossing. The objectives of this study were to: assess the amount of heterosis experienced by a population of hybrid wheat and observe the effect of major gene loci on yield and yield components, phenotype anthers extruded …

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 = …

Review Of Nutraceuticals And Functional Properties Of Whole Wheat, Rachana Poudel, Madhav Bhatta

Department of Food Science and Technology: Faculty Publications

Wheat (Triticum aestivum L.) is one of the most commonly cultivated and consumed cereals throughout the world. Though phytochemicals and antioxidants in the cereal grains have not been studied as in fruits and vegetables, given the role of wheat in our diet plate, it is a given of primary importance to understand the chemistry of our major food, wheat. The presence of diverse polyphenols and their action against leading cause of death, including heart diseases, cancer, obesity, and diabetes, widens the scope of wheat. Phytochemicals such as phenolic acids, alkylresorcinols, flavonoids, phytosterols, and carotenoids are present in whole wheat. …

Studies On Asparagine In Nebraska Wheat And Other Grains, Sviatoslav Navrotskyi

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Understanding of the contribution of environmental and genetic factors on the chemical composition of different grains is a critical issue in the area of food safety of cereal products. Numerous studies have reported that asparagine can form acrylamide, a toxic and potentially carcinogenic precursor compound, during a Milliard reaction. Therefore, studying the environmental and genetic effects that contribute to accumulation of asparagine in wheat and proso millet lines, which were grown in the state of Nebraska, is important for supporting breeding programs aimed at providing safer crops for consumers. In the realm of reduction of the asparagine concentration in wheat-based …

Comparison Of Hermetic Storage Of Wheat With Traditional Storage Methods In India, Pavel Somavat, Haibo Huang, Sunil Kumar, Mukesh K. Garg, Mary-Grace C. Danao, Vijay Singh, Marvin R. Paulsen, Kent D. Rausch

Department of Food Science and Technology: Faculty Publications

India is among the countries experiencing high postharvest losses. Four hermetic bags, two metallic bins, and two gunny bag (also known as jute or burlap bag) piles each containing 1 tonne of wheat were instrumented with temperature, relative humidity, and carbon dioxide sensors. Representative samples from each structure were collected each month and tests for moisture, germination, insect-damaged grain, and milling yield were performed. After nine months, wheat stored in hermetic bags had higher germination (87%) and lower insect-damaged grain percentages (0% to 0.33% with a mean value of 0.2%). Hermetic bags with deliberately introduced Rhyzopertha dominica successfully eliminated the …

Genetic Diversity In Concentration Of A Protein Subcomponent In Selected Wheat Lines, Andrew B. Berman, Kelsey Gentry, Alexander K. Lee, Molly Yandrofski, Malorie Young, Robert L. Paris

The Research and Scholarship Symposium (2013-2019)

Celiac Disease is a hypersensitive response to gluten caused by HLA-DQ2 or HLA-DQ8 T-cell presentation, initiating destruction of intestinal epithelial cells. Studies indicate that an indigestible fragment of the gluten molecule, alpha-gliadin subcomponent 33-mer, rich in proline and glutamine, is responsible for the hypersensitivity response. Determination of 33 mer concentration in wheat lines would be beneficial to future development of wheat lines with reduced 33 mer concentration. Protein from wheat flour was extracted and subjected to western blot in order to quantify the concentration of 33-mer. This will be a valuable tool for future research efforts focused on identification and …

Reducing The Potential For Acrylamide Formation In Wheat Products, Amy Hauver, P. Stephen Baenziger, Mary J. Guttieri

UCARE Research Products

Acrylamide, a chemical formed from free asparagine and reducing sugars during high-temperature cooking via the Maillard reaction (i.e. frying or baking) of high starch foods is deemed ‘probably carcinogenic to humans’ based on its affect in mice. In April of 2002, a group of Swedish researchers reported findings that presented evidence that heat-treated, starch-rich foods contained high levels of acrylamide, later linking the production of acrylamide to the Maillard reaction. A number of other studies have been done to link dietary intake of acrylamide to human cancers and other health effects, although many have had inconclusive results. Nevertheless, the World …

Effects Of Wheat Grain Moisture: Quality, Germination, And Relationship To Accumulated Growing Degree Days, Kirsten Thomas

Open Access Theses

Bread wheat (Triticum aestivum L.) is a cereal crop of global importance. As global demand increases, it is essential to increase the quality and efficiency of crop production. Harvesting wheat early provides an opportunity for increased grain quality, and it may also allow the grower to double-crop soybean ( Glycine max L.) after wheat more effectively. Our objectives were to determine if harvesting grain early, at high moisture would, 1) increase milling and baking quality and 2) improve germination potential. As a result of these objectives, we will develop a model to predict dry-down of wheat. Five soft red …

Evidence Of Transmission Of Escherichia Coli O157:H7 To The Tissues Or Phyllo-Plane Of Wheat, From Contaminated Soil, Seeds Or Water, Bismarck Antonio Martinez

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Escherichia coli O157:H7 is a human pathogen that can cause a wide spectrum of disease symptoms, such as bloody diarrhea, hemorrhagic colitis, and hemolytic uremic syndrome (HUS). Escherichia coli O157:H7 illness are mainly associated with undercooked beef; however, in recent years outbreaks have been linked to fresh produce such as spinach, lettuce, and sprouts. In 2009, flour was implicated as a contamination source in the consumption of raw cookie dough resulting in 77 illness-cases. The objective of this research was to determine the possible route of transmission of E. coli O157:H7 into the phyllo-plane of wheat using contaminated seed, soil …

Evaluation On Leaf Proline Amount In Three Bread Wheat Cultivars In Presence Of Two Fertilizers Containing Amino Acids In Drought Stress, Amin Mousavi Khaneghah Mr

Amin Mousavi Khaneghah

To study leaf proline amount in presence of two fertilizers containing amino acids in drought stress on three bread wheat cultivars, a research was conducted in Ardabil IAU Research Center in 2012. To achieve this, factorial experimental design based on completely randomized block design was used. Factor A in six conditions (normal, aminol forte and fosnutren, drought, drought + aminol forte, drought + fosnutren) and factor B included three wheat genotypes (Kuhdasht, Cross Sabalan and Chmran). Results showed that there is a significant difference between The solutions on leave proline at 1 percent. Also, there was a significant difference between …

Crop Updates 2011 - Farming Systems, Janette Drew, Rob Grima, Bob French, Raj Malik, Mark Seymour, Christine Zaicou-Kunesch, Glenn Mcdonald, Brendon Nicholas, Dennis Van Gool, James Fisher, Peter Tozer, Doug Abrecht, Michael Robertson, Cameron Weeks, Michael O'Conner, Peter Newman, Mike Clarke, Andrew Blake, Gordon Macaulay, Vijay Jayasena, Syed M. Nasar-Abbas, Larisa Cato, Robert Loughman, Ken Quail

Crop Updates

This session covers twelve papers from different authors:

1. Fallowing 50% of the farm each year – does it pay? Janette Drew and Rob Grima

Department of Agriculture and Food

2. How crop sequences affect the productivity and resilience of cropping systems in two Western Australian environments, Bob French, Raj Malik, Mark Seymour, Department of Agriculture and Food

3. When is continuous wheat or barley sustainable? Christine Zaicou-Kunesch and Rob Grima Department of Agriculture and Food

4. Identifying constraints to bridging the yield gap, Glenn McDonald, Department of Agriculture and Food

5. Land constraints limiting wheat yields in …

Effects Of Long-Term Storage On Quality Of Wheat Packaged In No. 10 Cans, R. Green, Devin J. Rose, Lynn V. Ogden, Oscar A. Pike

Faculty Publications

There is interest in the long-term storage of low-moisture foods for applications such as space flight, disaster relief, and personal preparedness. Wheat packaged in restaurant-size No. 10 cans has been available in the retail market for decades. However, the quality of such wheat held in long-term storage is not well characterized. The purpose of this research was to examine the effects of long-term storage on the quality of wheat packaged in No. 10 cans and held at ambient temperatures up to 32 years. Twenty samples of hard red wheat (including 4 duplicates) packaged in No. 10 cans were obtained from …

Effects Of Long-Term Storage On Wheat Flour Packaged In A Low Oxygen Atmosphere, N. M. Dickey, Devin J. Rose, Lynn V. Ogden, Oscar A. Pike

Faculty Publications

There is interest in the long-term storage of food for applications such as space flight, military rations, and disaster relief. Long-term storage of wheat flour under modified atmospheres has not been extensively studied. The objective of this research was to examine the effects of long-term storage on wheat flour packaged in a low oxygen atmosphere. Ten samples of wheat flour packaged in No. 10 cans were obtained from donors. Samples ranged in age from 0.5-11 years and were stored at ambient temperatures (13-27º C). Oxygen levels were below 1%, and moisture contents were between 12.0% and 14.3%. Color was assessed …

Durum Wheat : A Potential New Crop For Western Australia, Alfredo Impiglia, Wal Anderson

Journal of the Department of Agriculture, Western Australia, Series 4

The export orientation of our grains industries and the current favourable position of durum wheat in the world trade make this an opportune time to examine the propsects for durum wheat in Western Australia. Alfredo Impiglia and Wal Anderson summarise the known requirements for consistant production of high quality durum that will lead to the establshment of a new industry in Western Australia.

Home Storage Of Wheat, Ralph E. Whitesides

Archived Food and Health Publications

Publication gives information and tips on how to properly and safely store wheat.

Home Storage Of Wheat, Ralph E. Whitesides

All Archived Publications

No abstract provided.

Use Of Annual And Perennial Triticeae Species For Wheat Improvement, A. Mujeeb-Kazi

Herbarium Publications

Constraints due to global biotic and abiotic stress continue to exist in wheat germ plasm. Novel genetic diversity resides in several annual/perennial Triticeae species that can be introgressed into wheat through intergeneric hybridization, of which Thinopyrum curvifolium is the principle source as it addresses the emphasis here for achieving wheat derivatives resistant to Helminthosporium leaf blight (Cochliobolus sativus). Some additional sources like Th. elongatum (2n=2x= 14) and Secale cereale are also mentioned. The interspecific hybridization strategy offers alien genetic introgression opportunities, for which the closely related Triticum species have a priority. Of these sources, the D genome T. tauschii (Aegilops …

Sensory And Functional Properties Of Wheat Stored Under Home Conditions, Marilyn M. Shumway

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Samples of wheat that had been stored in homes up to 48 years were collected with information about age and storage conditions. Germination, weight per bushel, protein, moisture, grade, and aroma were investigated. Volumes of gluten balls and bread made from ground whole wheat samples were measured. Sensory attributes of bread were evaluated by Quantitative Descriptive Analysis (QDA) for eight flavor and seven texture characteristics. Because of the tremendous variation in samples, generalizations on cause and effect are difficult to make. No one criterion was a perfect indicator of quality. A high percentage of germination was one of the better …