Agriculture Reference
In-Depth Information
Encyclopedia of grain science. Vol. 3. Elsevier, Oxford,
UK.
Lunn, G.D., B.J. Major, P.S. Kettlewell, and R.K. Scott.
2001. Mechanisms leading to excess
alpha
-amylase activity
in wheat (
Triticum aestivum
, L.) grain in the U.K. J. Cereal
Sci. 33:313-329.
MacRitchie, F. 1977. Flour lipids and their effects in baking.
J. Sci. Food Agric. 28:53-58.
MacRitchie, F. 1981. Flour lipids: Theoretical aspects and
functional properties. Cereal Chem. 58:156-158.
MacRitchie, F. 2003. Fundamentals of dough formation.
Cereal Foods World 48:173-176.
MacRitchie, F., and P.W. Gras. 1973. The role of fl our lipids
in baking. Cereal Chem. 50:292-302.
Maningat, C.C., and S.D. Bassi. 2004. Fuel ethanol produc-
tion. p. 406-415.
In
C. Wrigley, H. Corke, and C. Walker
(ed.) Encyclopedia of grain science. Vol. 1. Elsevier,
Oxford, UK.
Mares, D.J., and A.W. Campbell. 2001. Mapping compo-
nents of fl our and noodle colour in Australian wheat. Aust.
J. Agric. Res. 52:1297-1309.
Mares, D.J., and K. Mrva. 2008a. Genetic variation for
quality traits in synthetic wheat germplasm. Aust. J. Agric.
Res. 59:406-412.
Mares, D.J., and K. Mrva. 2008b. Late-maturity
Morris, C.F., G.A. Greenblatt, A.D. Bettge, and H.I.
Malkawi. 1994. Isolation and characterization of multiple
forms of friabilin. J. Cereal Sci. 20:167-174.
Morrison, W.R. 1978. Wheat lipid composition. Cereal
Chem. 55:548-558.
Morrison, W.R., and K.D. Hargin. 1981. Distribution of soft
wheat kernel lipids into fl our milling fractions. J. Sci. Food
Agric. 32:579-587.
Morrison, W.R., R.F. Tester, C.E. Snape, R. Law, and M.J.
Gidley. 1993. Swelling and gelatinization of cereal starches:
IV. Some effects of lipid-complexed amylose and free
amylose in waxy and normal barley starches. Cereal Chem.
70:385-391.
Nakamura, T., M. Yamamori, H. Hriano, S. Hidaka, and T.
Nagamine. 1995. Production of
waxy
(amylose-free)
wheats. Mol. Gen. Genet. 248:253-259.
Papantoniou, E., E.W. Hammond, A.A. Tsiami, F. Scriven,
M.H. Gordon, and J.D. Schofi eld. 2003. Effects of endog-
enous fl our lipids on the quality of semisweet biscuits. J.
Agric. Food Chem. 51:1057-1063.
Payne, P.I. 1987. Genetics of wheat storage proteins and the
effect of allelic variation on bread-making quality. Annu.
Rev. Plant Physiol. 38:141-153.
Payne, P.I., M.A. Nightingale, A.F. Krattiger, and L.M.
Holt. 1987. The relationship between HMW glutenin
subunit composition and the bread-making quality of
British-grown varieties. J. Sci. Food Agric. 40:51-65.
Posner, E.S., and A.N. Hibbs (ed.) 2005. Wheat fl our milling.
2nd ed. AACC Int., St. Paul, MN.
Rahman, S., Z. Li, I. Batey, M.P. Cochrane, R. Appels, and
M. Morell. 2000. Genetic alteration of starch functionality
in wheat. J. Cereal Sci. 31:91-110.
Rasper, V.F., and J.M. de Man. 1980. Effect of granule size
of substituted starches on the rheological character of com-
posite doughs. Cereal Chem. 57:331-340.
Rebetzke, G.J., R. Appels, A.D. Morrison, R.A. Richards, G.
McDonald, M.H. Ellis, W. Spielmeyer, and D.G Bonnett.
2001. Quantitative trait loci on chromosome 4B for cole-
optile length and early vigour in wheat (
Triticum aestivum
L.). Aust. J. Agric. Res. 52:1221-1234.
Rooke, L., F. Bekes, R. Fido, F. Barro, P. Gras, A.S. Tatham,
P. Barcelo, P. Lazzeri, and P.R. Shewry. 1999. Overex-
pression of a gluten protein in transgenic wheat results in
greatly increased dough strength. J. Cereal Sci. 30:
115-120.
Rouillé, J., G. Della Valle, M.F. Devaux, D. Marion, and L.
Dubreil. 2005. French bread loaf volume variations and
digital image analysis of crumb grain changes induced by
the minor components of wheat fl our. Cereal Chem.
82:20-27.
Shewry, P.R., N.G. Halford, and D. Lafi andra. 2003.
Genetics of wheat gluten proteins. Adv. Genet. 49:111-
184.
Shewry, P.R., D. Lafi andra, L. Tamas, and F. Bekes. 2006.
Genetic manipulation of gluten structure and function. p.
363-385.
In
C.W. Wrigley, F. Bekes, and W. Bushuk (ed.)
Gliadin and glutenin: The unique balance of wheat quality.
AACC Int., St. Paul, MN.
Sivri, D., I.L. Batey, D.J. Skylas, L. Daqiq, and C.W.
Wrigley. 2004. Changes in the composition and size distri-
-amylase:
Low falling number in wheat in the absence of preharvest
sprouting. J. Cereal Sci. 47:6-17.
Marion, D., L. Dubreil, and J.P. Douliez. 2003. Functional-
ity of lipids and lipid-protein interactions in cereal-derived
food products. Oléagineux, Corps Gras, Lipides
10:47-56.
Marion, D., C. LeRoux, S. Akoka, C. Tellier, and D. Gallant.
1987. Lipid-protein interactions in wheat gluten: A phos-
phorus nuclear magnetic resonance spectroscopy and
freeze-fracture electron microscopy study. J. Cereal Sci.
5:101-115.
Martinek, P., M. Vinterova, I. Buresova, and T. Vyhnanek.
2008. Agronomic and quality characteristics of triticale (×
Triticosecale
Wittmack) with HMW glutenin subunits
5
α
+
10
. J. Cereal Sci. 47:68-78.
McCann, T.H., D.M. Small, I.L. Batey, C.W. Wrigley, and
L. Day. 2008. Protein-lipid interactions in gluten eluci-
dated using acetic-acid fractionation. Food Chem. (in
press).
McCormack, G., J. Panozzo, F. Bekes, and F. MacRitchie.
1991. Contributions to breadmaking of inherent variations
in lipid content and composition of wheat cultivars: I.
Results of survey. J. Cereal Sci. 13:255-261.
McIntosh, R.A., Y. Yamazaki, K.M. Devos, J. Dubcovsky,
W.J. Rogers, and R. Appels. 2003. Catalogue of gene
symbols for wheat. p. 34.
In
N.E. Pogna, M. Romanò, E.
A. Pogna, and G. Galterio (ed.) Int. Wheat Genetics
Symp., 10th, Paestum, Italy. Vol. 4. 1-6 September 2003.
Istituto Sperimentale per la Cerealicoltura, Paestrum,
Rome, Italy.
Miura, H., and S. Tanii. 1993. Endosperm starch properties
in several wheat cultivars preferred for Japanese noodles.
Euphytica 72:171-175.
Morris, C.F. 2002. Puroindolines: The molecular basis of
wheat grain hardness. Plant Mol. Biol. 48:633-647.
