The seed constituents i.e., proteins, starch, non- starch carbohydrates, lipids and other small molecules determines the processing quality of wheat. The protein content and types determine the end product quality like bread, biscuit, cake, chapatti and noodles etc. Wheat grains can generally be classified as having either a soft or hard endosperm texture. Soft grains are usually used for making biscuits whereas hard grains are used for pan-breads and pasta (Moss, 1973).
2.1 For biscuit making
Biscuit making requires soft wheat with low protein content, the starch granule-associated proteins, Pin, is the primary molecular determinant of grain texture, which is an important property as it determines the end use quality. Puroindoline form the molecular basis of wheat grain hardness. These are low molecular weight, highly basic, highly surface active, quantitative relatively proteins minor non-gluten protein of the wheat caryopsis. They occur in two forms, Pina and Pinb of 13 KDa protein. Morris (2002) the two Puroindoline genes and grain softness protein-1 (GSP-1) (Jolly et al. 1993) is associated with the hardness (Ha) locus is on the short arm of chromosome 5D in common wheat. However, the homologous loci on 5A and 5B lack both Pin genes these have been deleted during the evolution of durum and thus common wheat. The absence of softness conferring Pin genes is considered responsible for the very hard texture of durum, soft texture being restored in common wheat. The Pin genes are contributed by Ae.taudchii (Lagudah et al. 1991), during evolution. Soft texture is encoded by both Pina and Pinb in functional state, encoded by wild allels, designated by Pina-D1a and Pinb-D1a, and diverse mutation in either or both of these genes have...
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...assettes. Co-transformation with the silencing cassettes for both genes resulted in 91% reduction of Pina and Pinb transcripts in some segregating F1 progeny of Kontesa. The silencing was transmitted to the F4 kernel generation of the F3 lines. So lack of both puroindoline proteins in the silenced lines correlated with an essential increase in grain hardness.
Chen et al. (2013) investigated molecular characterization of the Puroindoline-D1 allele in bread wheat cultivars from five geographic regions, resulting in the discovery of two new alleles - Pina-D1s with a 4,422-bp deletion and Pina-D1u with a 6,460-bp deletion in the Ha (Hardness) locus. Molecular markers were developed for both alleles. They analyzed the association of the Puroindoline-D1 alleles with grain texture showed that cultivars with PinA-null allele possessed relatively high SKCS hardness index.
In a good year all or most of them will thrive and give you wheat. But in a bad year a spate of high winds may take down the tallest stalks and leave standing at the harvest time only, say, the 10 percent of the crop that had a “shortness” gene. And if that wheat comprises your winter’s supply of bread, plus the only seed you’ll have for next year’s crop, then you’ll be almighty glad to have that small, short harvest. Genetic diversity, in domestic populations as well as wild ones, is nature’s sole insurance policy. Environments change: Wet years are followed by droughts, lakes dry up, volcanoes rumble, ice ages dawn. It’s a big, bad world out there for a little strand of DNA. But a population will persist over time if, deep within the scattered genetics of its ranks, it is literally prepared for anything. When the windy years persist for a decade, the wheat population will be overtaken by a preponderance of shortness, but if the crop maintains its diversity, there will always be recessive aspirations [i.e., recessive genes] for height hiding in there somewhere, waiting to have their day (97-98).
Modern biotechnology was born at the hands of American scientists Herb Boyer and Stain Cohen, when they developed “recombinant deoxyribonucleotide, (rDNA), [1] for medicinal purposes. Subsequently, biotechnologists started genetically engineering agricultural plants using this technology. A single gene responsible for a certain trait, from one organism (usually a bacterium) is selected altered and then ‘spliced” into the DNA of a plant to create an agricultural crop consisting of that...
Old World crops such as wheat, barley, rice, and turnips had not traveled west across the Atlantic. Some of the New World crops that hav...
Nutritionism and Today’s Diet Nutritionism is the ideology that the nutritional value of a food is the sum of all its individual nutrients, vitamins, and other components. In the book, “In Defense of Food” by Michael Pollan, he critiques scientists and government recommendations about their nutritional advice. Pollan presents a strong case pointing out the many flaws and problems that have risen over the years of following scientific studies and government related warnings on the proper amount of nutrients needed for a healthy diet. Pollan’s main point is introducing science into our food system has had more of a negative impact than a positive one, we should go back to eating more of a traditional diet. I believe food science has given us
The general misconception about kosher food is that the food is blessed by Rabbi, or merely means clean and hygienic. There is no such blessing can make the food itself becoming kosher or non-kosher, even though Jewish ritual does recite a blessing before the diet. In summary, “Kosher is a comprehensive dietary discipline designed to promote Jewish spirituality.” So, what exactly kosher diet is about? Furthermore, is there any rule for kosher diet? Finally, how is the business of kosher food industry?
Michael Pollan makes arguments concerning the eating habits of the average American. Pollan suggests, in spite of our cultural norms, we should simply “Eat food. Not too much. Mostly Plants.”
Rice (Oryza sativa L.) is among the most widely consumed important staple food worldwide especially in Asia. Rice flour (starch) is one of the primary and major ingredients of various food products. Starch is the major carbohydrate of rice flour. Rice starch consists of two major polysaccharides such as amylose (20-30%) and amylopectin (70-80%).Starch physical and chemical properties with unique functionalities are due to these polysaccharide(Slattery, Kavakli, & Okita, 2000). Amylose is primarily linear molecule with comprises α-1, 4 linked glucose chains and amylopectin is branched which is linearly linked by α-1, 4 linked glucose and α-1, 6 branch linkages. Changes in physico-chemical properties are due to difference in length, degree of branching of these polysaccharides.
Wheat makes up about 20% of a daily human diet. It is highly nutritious, providing fiber, energy, and oils which are a necessity for productivity and efficiency in this fast-paced world. What creates the problem is that about 95% of wheat is refined, and the healthiest parts, bran and germ, are removed, leaving unhealthy white flour. The bran and the germ help digest gluten, but if gluten remains, it attaches to the lining of the stomach and slowly deteriorates is protective coating
Barley is a very important grain in the world today. It is very versatile in every way. It has been well adapted through its evolution. It has a very mysterious and much debated beginning. Now however, barely has become well known and so have its many uses. Barley, which is of the genus Hordeum, is a cereal that belongs to the grass family Poaceae. Barley has many different varieties. The most common is Hordeum vulgare, which is a six-rowed type of barley that has a spike notched on opposite sides with three spikelets on each notch. At each notch there is a flower or floret that later develops into a kernel. Hordeum distichum is a two-rowed type of barley that has central florets producing kernels and it has lateral florets that are sterile. Lastly there is Hordeum irregulare which has fertile central florets and different arrangements of sterile and fertile lateral florets. This is the least cultivated species of the three main forms (2).
Ashley Griswold, Allen Pahl, Kylie Taylor, Gabrielle Kanuch Dr. Nicholson Honors English 10, Period 2 2 March 2017 Latin American Literature “Copacabana with water seeping under the doorway of shops at street-level, thick muddy currents reaching half-way up my legs, as I probed with one foot to try to make contact with the invisible pavement” (Lispector 324). As it is descriptive, visual imagery appeals to the sense of sight. It allows readers to paint a mental picture, making it easier to personally connect and attach to certain ideas and characters. Clarice Lispector, Brazilian author of the essays “An Angel’s Disquiet”, “Five Days in Brasilia” and the short story “The Sharing of Bread”, wrote with imaginative and descriptive language while
The term “Sandwich Generation” is what some are using to describe those people who, for one reason or another, are ‘sandwiched’ between the need to provide care not only for their own children but also for at least one aging parent. There has been much debate on what classifies someone as being included in such group, and little emphasis on the hardships that accompany the transition between child and caregiver. This paper will discuss the classification that make up the “sandwich generation’ and some of the financial and emotional stress that comes with this new responsibility.
Fuel your day with a delicious spread that is part of a complete breakfast. With many essential ingredients for maintaining a healthy diet, why would two mothers from California file a lawsuit against this breakfast spread (7)? The breakfast spread they have been feeding their children, although seemingly beneficial, has the nutritional values of a candy bar. However, Nutella continues to contribute to Ferrero family’s net-worth of over $26 billion (10).
America is a capitalist society. It should come to a surprise when we live like this daily. We work for profit. We’ll buy either for pleasure or to sell later for profit. It should come to no surprise that our food is made the same way because we are what we eat. We are capitalist that eat a capitalist meal. So we must question our politics. Is our government system to blame for accepting and encouraging monopolies?
Foods from Africa, which have impacted North American cuisine are numerous, and common in the everyday eating habits of Americans. In the 21st century, Americans take for granted the history of the food they eat, and the origins of the foods that are eaten today. In the early part of the history of the United States, people of European descent brought recipes from home and adapted their recipes to the ingredients which were available. The slave trade was directly responsible for what many Americans think of as American food, and those foods are traceable to Africa. Because slaves incorporated their own foods into the everyday lives of their masters, some of the unique foods from Africa and their history are not well known today. American
Food insecurity and poor nutrition is an alarmingly large problem for low income families, especially in developing countries. Many strategies exist to fight this problem, although not many of these address all the factors contributing to it along with all the possible solutions to solve it. In many cases, multiple strategies must correlate and work together so that all the determinants of this issue are addressed and can fight food insecurity from different angles. This essay will discuss the significance of the problem, a range of possible strategies to solve the problem, and go into detail on a select few that will correlate and work together to solve different factors of food insecurity and poor nutrition.