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Topic Review
Wheat Initiative Structure and Organisation
Wheat is the most widely grown crop, with the area sown to wheat in 2019 estimated at 216 million hectares, and over 90 countries each produce over 10,000 tonnes annually. The three cereals, maize, rice and wheat, dominate crop production, accounting for almost 90% of the world’s cereals, and play a critical role in human nutrition.
  • 570
  • 29 Nov 2022
Topic Review
Wheat Gluten and Gluten-Free Alternatives
Gluten is the nitrogen storage protein matrix found in wheat and cereals belonging to the Triticeae tribe, and it is composed of two proteins: gliadin and glutenin.
  • 1.4K
  • 28 Jan 2021
Topic Review
Wheat Gluten (Food)
Wheat gluten is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass, which is then cooked before being eaten. The name seitan (UK: /ˈseɪtæn/, US: /-tɑːn/; Japanese: セイタン) is now widely used in vegetarian, vegan, wholefood and macrobiotic circles for wheat gluten dishes. It is also known as miàn jīn (Chinese: 面筋), milgogi (Korean: 밀고기), wheat meat, gluten meat, vital wheat gluten or simply gluten. Wheat gluten is an alternative to soybean-based foods such as tofu, which are sometimes used as meat analogue. Some types of wheat gluten have a chewy or stringy texture that resembles meat more than other substitutes. Wheat gluten is often used instead of meat in Asian, vegetarian, Buddhist, and macrobiotic cuisines. Mock duck is a common use for wheat. Wheat gluten first appeared during the 6th century as an ingredient for Chinese noodles. It has historically been popular in the cuisines of China, Japan and other East and Southeast Asian nations. In Asia, it is commonly found on the menus of restaurants catering primarily to Buddhist customers who do not eat meat.
  • 1.0K
  • 12 Dec 2022
Topic Review
Wheat genes lost in evolution
The modern cultivated wheat has passed a long evolution involving origin of wild emmer (WEM), development of cultivated emmer, formation of spelt wheat and finally establishment of modern bread wheat and durum wheat. During this evolutionary process, rapid alterations and sporadic changes in wheat genome took place, due to hybridization, polyploidization, domestication, and mutation. This has resulted in some modifications and a high level of gene loss. As a result, the modern cultivated wheat does not contain all genes of their progenitors. These lost genes are novel for modern wheat improvement.
  • 1.7K
  • 27 Oct 2020
Topic Review
Wheat Dwarf Virus and Disease
Wheat dwarf disease (WDD) is an important disease of monocotyledonous species, including economically important cereals. The causative pathogen, wheat dwarf virus (WDV), is persistently transmitted mainly by the leafhopper Psammotettix alienus and can lead to high yield losses. Due to climate change, the periods of vector activity increased, and the vectors have spread to new habitats, leading to an increased importance of WDV in large parts of Europe. In the light of integrated pest management, cultivation practices and the use of resistant/tolerant host plants are currently the only effective methods to control WDV.
  • 364
  • 26 Oct 2023
Topic Review
Wheat Bran Modifications
The established use of wheat bran (WB) as a food ingredient is related to the nutritional components locked in its dietary fibre. Concurrently, the technological impairment it poses has impeded its use in product formulations. For over two decades, several modifications have been investigated to combat this problem. 
  • 670
  • 16 Aug 2021
Topic Review
Wheat Blast and Food Security
Wheat blast is a fearsome fungal disease caused by a filamentous fungus, Magnaporthe oryzae Triticum pathotype. It was first detected in Brazil in 1985, then it spread to some neighboring South American countries such as Bolivia, Argentina and Paraguay. The outbreak of wheat blast was spotted in Bangladesh for the first time in 2016, which devastated 15,000 hectares of wheat with yield losses up to 100%. Recently, it was detected in Zambia (an African country). The disease spreads through seeds and airborne conidia. There is no resistant variety against wheat blast disease. Once the disease symptoms are expressed as the bleached or partially bleached spikes, fungicide application is ineffective to control it. A convenient and rapid molecular diagnostic tool is developed for surveillance and monitoring of the wheat blast. However, our understanding the biology of wheat blast fungus and its interactions with the host plant is limited. A globally concerted effort is needed to develop durable blast-resistant varieties to combat this killer of wheat before the spread to major wheat growing countries in the world.
  • 1.6K
  • 23 Oct 2020
Topic Review
Wheat and Fungal Pathogens
Photosynthesis is a universal process in the plant kingdom that occurs in various green organs, such as leaves, young stems, green fruits, and ears before maturity, providing a material basis and energy supply for multiple physiological metabolic processes in plants. Plant organs that can perform photosynthesis are considered photosynthetic source organs, which mainly include the leaves of plants, while the storage organs of the organic matter synthesized by photosynthesis represent photosynthetic sink organs, which include mainly stalks, roots, and fruits. At different growth and development stages, the photosynthetic sources and sinks can change accordingly.
  • 396
  • 06 Sep 2021
Topic Review
Wheat
Wheat is a valuable source of essential nutrients, providing carbohydrate-based energy and fiber, protein, B vitamins, calcium, magnesium, phosphorus, potassium, zinc, and iron. In low and medium-income countries, grain-based foods still make up the central part of the diet. The wheat seed can be ground into flour or semolina, for example, which form the essential ingredients of bread, pasta, noodles, and other food products, essentially the primary source of nutrients for most of the world population.
  • 1.7K
  • 21 Aug 2021
Topic Review
WFS1 Gene
Wolframin ER transmembrane glycoprotein.
  • 371
  • 24 Dec 2020
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