Knowledge Center Catalog

The influence of temperature extremes on some quality and starch characteristics in bread, biscuit and durum wheat (Record no. 68865)

MARC details
000 -LEADER
fixed length control field 02316nab a22003137a 4500
001 - CONTROL NUMBER
control field 68865
003 - CONTROL NUMBER IDENTIFIER
control field MX-TxCIM
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250725145634.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250530s2009 -us|||p|op||| 00| 0 eng d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 0733-5210
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 1095-9963 (Online)
024 8# - OTHER STANDARD IDENTIFIER
Standard number or code https://doi.org/10.1016/j.jcs.2008.09.001
040 ## - CATALOGING SOURCE
Original cataloging agency MX-TxCIM
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Labuschagne, M.
9 (RLIN) 2259
245 14 - TITLE STATEMENT
Title The influence of temperature extremes on some quality and starch characteristics in bread, biscuit and durum wheat
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. United States of America :
Name of publisher, distributor, etc. Elsevier,
Date of publication, distribution, etc. 2009.
500 ## - GENERAL NOTE
General note Peer review
520 ## - SUMMARY, ETC.
Summary, etc. Environmental conditions during grain-fill can affect the duration of protein accumulation and starch deposition, and thus play an important role in grain yield and flour quality of wheat. Two bread-, one durum- and one biscuit wheat were exposed to extreme low (−5.5 °C for 3 h) and high (32 °C/15 °C day/night for three days) temperatures during grain filling under controlled conditions for two consecutive seasons. Flour protein content was increased significantly in one bread wheat, Kariega, under heat stress. Cold stress significantly reduced SDS sedimentation in both bread wheats. Kernel weight and diameter were significantly decreased at both stress treatments for the two bread wheats. Kernel characteristics of the biscuit wheat were thermo stable. Kernel hardness was reduced in the durum wheat for the heat treatment. Durum wheat had consistently low SDS sedimentation values and the bread wheat high values. Across the two seasons, the starch content in one bread wheat was significantly reduced by both high and low temperatures, as is reflected in the reduction of weight and diameter of these kernels. In the durum wheat, only heat caused a significant reduction in starch content, which is again reflected in the reduction of kernel weight and diameter.
546 ## - LANGUAGE NOTE
Language note Text in English
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Starch products
Source of heading or term AGROVOC
9 (RLIN) 9651
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Heat stress
Source of heading or term AGROVOC
9 (RLIN) 1971
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Wheat
Source of heading or term AGROVOC
9 (RLIN) 1310
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Kernels
Source of heading or term AGROVOC
9 (RLIN) 1168
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Elago, O.
9 (RLIN) 38984
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Koen, E.
9 (RLIN) 38985
773 0# - HOST ITEM ENTRY
Place, publisher, and date of publication United States of America : Elsevier, 2009.
Related parts v. 49, no. 2, p. 184-189
Title Journal of Cereal Science
Record control number G444514
International Standard Serial Number 0733-5210
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Article
Suppress in OPAC No
Holdings
Date last seen Total Checkouts Price effective from Koha item type Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Withdrawn status Home library Current library Date acquired
05/30/2025   05/30/2025 Article Not Lost Dewey Decimal Classification     Reprints Collection   CIMMYT Knowledge Center: John Woolston Library CIMMYT Knowledge Center: John Woolston Library 05/30/2025

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