| 000 | 02316nab a22003137a 4500 | ||
|---|---|---|---|
| 001 | 68865 | ||
| 003 | MX-TxCIM | ||
| 005 | 20250725145634.0 | ||
| 008 | 250530s2009 -us|||p|op||| 00| 0 eng d | ||
| 022 | _a0733-5210 | ||
| 022 | _a1095-9963 (Online) | ||
| 024 | 8 | _ahttps://doi.org/10.1016/j.jcs.2008.09.001 | |
| 040 | _aMX-TxCIM | ||
| 041 | _aeng | ||
| 100 | 1 |
_aLabuschagne, M. _92259 |
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| 245 | 1 | 4 | _aThe influence of temperature extremes on some quality and starch characteristics in bread, biscuit and durum wheat |
| 260 |
_aUnited States of America : _bElsevier, _c2009. |
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| 500 | _aPeer review | ||
| 520 | _aEnvironmental 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 | _aText in English | ||
| 650 | 7 |
_aStarch products _2AGROVOC _99651 |
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| 650 | 7 |
_aHeat stress _2AGROVOC _91971 |
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| 650 | 7 |
_aWheat _2AGROVOC _91310 |
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| 650 | 7 |
_aKernels _2AGROVOC _91168 |
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| 700 | 1 |
_aElago, O. _938984 |
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| 700 | 1 |
_aKoen, E. _938985 |
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| 773 | 0 |
_dUnited States of America : Elsevier, 2009. _gv. 49, no. 2, p. 184-189 _tJournal of Cereal Science _wG444514 _x0733-5210 |
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| 942 |
_2ddc _cJA _n0 |
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| 999 |
_c68865 _d68857 |
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