Listar DGen-Artículos, capítulos... por autor "351ef45a-8d55-4109-a5ad-b8121bab9dc3"
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A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality
Guzmán, Carlos; Posadas-Romano, Gabriel; Hernández-Espinosa, Nayeli; Morales-Dorantes, Anayeli; Peña, Roberto Javier (Elsevier, 2015)Water is necessary for the development of gluten viscoelastic properties and plays an important role in all types of chemical reactions that occur during mixing and baking. Therefore, understanding the nature of all ... -
Genetic improvement of grain quality traits for CIMMYT semi-dwarf spring bread wheat varieties developed during 1965–2015: 50 years of breeding
Guzmán, Carlos; Autrique, Jorge Enrique; Mondal, Suchismita; Huerta-Espino, Julio; Singh, Ravi P.; Vargas, Mateo; Crossa, Jose; Amaya, Arnoldo; Peña, Roberto Javier (Elsevier, 2017)The Global Wheat Program, now managed by the CGIAR consortium and led by CIMMYT, initiated wheat breeding about 70 years ago in Mexico. Currently, the key objectives are to develop wheat cultivars that have superior grain ... -
Response to drought and heat stress on wheat quality, with special emphasis on bread-making quality, in durum wheat
Guzmán, Carlos; Autrique, Jorge Enrique; Mondal, Suchismita; Singh, Ravi P.; Govindan, Velu; Morales-Dorantes, Anayeli; Posadas-Romano, Gabriel; Crossa, Jose; Ammar, Karim; Peña, Roberto Javier (Elsevier, 2016)Durum wheat accounts for more than 50% of the total wheat-growing area in the Mediterranean region,where is used for the preparation of diverse food products, including pasta and bread. The effects of drought and heat ... -
Use of rapid tests to predict quality traits of CIMMYT bread wheat genotypes grown under different environments
Guzmán, Carlos; Mondal, Suchismita; Govindan, Velu; Autrique, Jorge Enrique; Posadas-Romano, Gabriel; Cervantes, Fausto; Crossa, Jose; Vargas, Mateo; Singh, Ravi P.; Peña, Roberto Javier (Elsevier, 2016)At the International Maize and Wheat Improvement Center (CIMMYT), wheat quality improvement is an important goal of breeding. CIMMYT scientists develop germplasm, which is diverse for quality traits intended for use in ... -
Use of wheat genetic resources to develop biofortified wheat with enhanced grain zinc and iron concentrations and desirable processing quality
Guzmán, Carlos; Medina-Larque, Sofía; Govindan, Velu; González-Santoyo, Héctor; Singh, Ravi P.; Huerta-Espino, Julio; Ortiz-Monasterio, Iván; Peña, Roberto Javier (Elsevier, 2014)As a major cereal crop worldwide, wheat contributes on average one-fifth of the calories in the human diet and is the main source of protein and nutrients for much of the world's population. Wheat varieties with improved ...