Wheat

were sent to yield evacuation to various locations around the world.The trainees who studied in Mexico went back to grow back these nurseries from their prior knowledge. This initiated in a wide adaptation and rust resistance among the semi-dwarf wheat varieties. Borlaug came to a Japanese dwarf variety after his vain trials to make a short-stalked

looking further into proso millet include benefits in crop rotation with wheat, and its characteristic ability to be used to produce ethanol, as well as other products. Proso millet commonly grows up to four feet tall, and the seeds are small

There are two foremost factors for improving NUE, which are crop physiological efficiency and agronomic efficiency. The primary goal of plant breeding targeting for NUE is to increase plant N sink ability, thus the characterization of traits, which connect to NUE improvement, gives breeders good breeding tools (Cormier et al., 2013). On the other hand, agronomic efficiency as soil ability to maintain and supply N (i.e. N source) could be improved by fertilizer and field management techniques. Improvement

Alteration in the microbiota in Celiac Disease Introduction Consumption of cereal crops has been important in the history of humankind, and the ingestion of gluten – a class of proteins present in certain types of cereals which are mainly found in bread, pasta, cookies, and beer - has been linked with the development of diseases. Celiac disease (CD) is an autoimmune enteropathy, affecting mainly the small intestine. CD is triggered by the ingestion of gluten in genetically susceptible individuals

also an important determinant for better quality noodle preparation. Thus the strategies one should follow to generate wheat varieties suitable for oriental noodles are reduction in amylose content and over-production of amylopectin chains in starch. To achieve that one should target the enzymes responsible for amylose and amylopectine biosynthesis (Fig. 8; Fig. 12). Because wheat is an allohexaploid, obtaining naturally occurring starch structural mutants is quite difficult because of the dosage

four different types of flour are whole wheat flour, all purpose flour, rye flour, and the tapioca and rice flour blend. Each type of flour had different amounts of gluten, and some did not even have gluten in them. The hypothesis is that the flour with the most amount of gluten in it will make bread rise higher, and the flour with the least amount of gluten will make bread rise the least. In this case the flour with most amount of gluten in it is whole wheat flour. All purpose flour has an average

Functional foods are those foods that are beneficial to health and are able to reduce the risks of chronic diseases. The interest in functional foods has increased in the recent years as people look for safer way to improve general health and living. In India, despite of low level of public awareness compared to western markets, functional foods and ingredients are finding huge growth as consumers switch on to the promise of healthier foods, beverages and supplements. On the contrary, due to urbanization

Noodles are known for their widely consumption throughout the world. Wheat flour which is usually used to make instant noodles has low fibre and protein contents (lysine). Legumes are becoming popular in various food applications as it is rich in fibre and protein. This study was carried out to establish the proportions of cowpea flours that would produce good quality noodles, in composite with soft wheat flour. Up to 50% cowpea flour substitutions were made. The following parameters were investigated

does not prove to help the symptoms as claimed. Nevertheless, going gluten-free is only beneficial for those who have celiac disease, gluten sensitivity or a wheat allergy. Countless members of society do not understand where gluten comes from, they just believe that it is not good for them. Gluten originated when people began to grow wheat and other grains as civilizations were created. Our ancient

getting worse and worse and many trips to the doctor they finally made the diagnosis: I was lacking iron in my blood stream. Due to my gluten free diet I was eliminating meats as they tend to be marinated in sauces that contain gluten and whole wheats, two products that are high in iron. I was lacking my body of very important nutrients when I was not needing too. I quickly cut my gluten free diet and starting on my healthy life style. While a gluten-free diet can be life changing to a celiac patient