Wheat in Asia: Trends, Challenges and Research Priorities

Sendhil, R; Kumari, Binita; Khandoker, S; Jalali, Sahabuddin; Acharya, Kamlesh Kumar; Krishnappa, Gopalareddy; Singh, Gyanendra; Joshi, Arun Kumar

doi:10.1007/978-981-16-4449-8_3

Cited by 13 publications

(13 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For example, Asia's top five wheat producers (China, India, Pakistan, Turkey, and Iran) contributed 332.94 Mt to global production, compared with 260.23 Mt in Europe in 2019. However, their wheat imports (74.19 Mt) exceeded their exports (6.61 Mt), attributed to the limited countries in Asia that meet the required growth conditions for bread wheat (Sendhil et al, 2022). However, with modern breeding technologies, many cereal crop varieties can withstand adverse climatic patterns, providing breakthroughs that allow crops to be grown outside their typical environments.…”

Section: Market Diversificationmentioning

confidence: 99%

Diversifying agrifood systems to ensure global food security following the Russia–Ukraine crisis

Neik

Siddique

Mayes

et al. 2023

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

The recent Russia–Ukraine conflict has raised significant concerns about global food security, leaving many countries with restricted access to imported staple food crops, particularly wheat and sunflower oil, sending food prices soaring with other adverse consequences in the food supply chain. This detrimental effect is particularly prominent for low-income countries relying on grain imports, with record-high food prices and inflation affecting their livelihoods. This review discusses the role of Russia and Ukraine in the global food system and the impact of the Russia–Ukraine conflict on food security. It also highlights how diversifying four areas of agrifood systems—markets, production, crops, and technology can contribute to achieving food supply chain resilience for future food security and sustainability.

show abstract

Section: Market Diversificationmentioning

confidence: 99%

Diversifying agrifood systems to ensure global food security following the Russia–Ukraine crisis

Neik

Siddique

Mayes

et al. 2023

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

show abstract

“…For example, bread dough requires high water absorption, prolonged dough development time, high dough stability and intermediate α‐amylase activity. Wheat flour lacking with these characteristics can be upgraded by utilizing enzymes and chemical additives 5,6 . Chemical additives commonly comprising synthetic oxidants including ascorbic acid (AA) and potassium bromate are widely used to strengthen the gluten network during bread making 7 but their use has become limited because of hazardous health effects (i.e.…”

Section: Introductionmentioning

confidence: 99%

“…The increasing trend of mechanization in baking industry with technological innovations and rising demand for a variety of products increased the significance of balancing the structure and viscoelasticity of dough, which is essential to maintaining end-use quality. 5 For example, bread dough requires high water absorption, prolonged dough development time, high dough stability and intermediate ⊍-amylase activity. Wheat flour lacking with these characteristics can be upgraded by utilizing enzymes and chemical additives.…”

Section: Introductionmentioning

confidence: 99%

“…Wheat flour lacking with these characteristics can be upgraded by utilizing enzymes and chemical additives. 5,6 Chemical additives commonly comprising synthetic oxidants including ascorbic acid (AA) and potassium bromate are widely used to strengthen the gluten network during bread making 7 but their use has become limited because of hazardous health effects (i.e. carcinogenicity in several countries).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

A combined use of different functional additives for improvement of wheat flour quality for bread making

et al. 2023

View full text Add to dashboard Cite

BACKGROUND: Low-protein wheat flour can produce bread with poor texture and appearance, reducing its nutritional value and market appeal. This is a growing concern for both the food industry and consumers relying on wheat as a dietary staple. The present study evaluated the individual and combined effects of bacterial xylanase (BX), maltogenic ⊍-amylase (MG), vital gluten (VG) and ascorbic acid (AA) with respect to improving weak flour properties for bread making. RESULTS: BX, VG and AA improved gluten Index (GI), whereas MG was employed for optimizing amylolytic-activity in flour. VG increased the water absorption (WA) capacity of flour and prolonged dough development time (DDT). The dough stability (DST) was increased by BX and VG. BX and MG decreased crumb firmness (CF) and showed anti-staling effect. All additives reduced bake loss, increased loaf volume (LV) and retained or improved sensory attributes of bread. However, MG at 60 mg kg −1 (MG60), BX at 30 mg kg −1 (BX30), VG at 5% (VG5) and AA at 50 mg kg −1 (AA50) were found to be the most suitable for evaluating in combinations. Ternary combinations of MG60, BX30, VG5 or AA50 imparted significantly (P < 0.05) positive impacts on GI, WA, DDT, DST, CF, LV and sensory attributes compared to control, individual and binary combinations. CONCLUSION:The PCA suggested that a combination of MG60 + VG5 was more similar to MG60 + BX30 + VG5, whereas, MG60 + BX30 and MG60 + AA50 were more related to MG60 + BX30 + AA50 combination, but all of these combinations showed the improvement in the characteristics compared to control flour.

show abstract

“…Wheat is a significant micronutrient source, providing 20% of the calories and 25% of the proteins daily consumed in human nutrition. Therefore, it has an important role ensuring the zero hunger committed within the scope of the Sustainable Development Goals and guaranteeing food and nutrition security ( Shewry & Hey, 2015 ; Sendhil et al, 2022 ). Improving the nutritional quality of the grain such as protein and micronutrient levels, along with the grain yield and alleviating malnutrition and hidden hunger are the main goals of breeding programs ( Lantican et al, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

Phenotypic and genetic diversity of doubled haploid bread wheat population and molecular validation for spike characteristics, end-use quality, and biofortification capacity

Kutlu

Çelik

Karaduman

et al. 2023

PeerJ

View full text Add to dashboard Cite

Increasing grain quality and nutritional value along with yield in bread wheat is one of the leading breeding goals. Selection of genotypes with desired traits using traditional breeding selection methods is very time-consuming and often not possible due to the interaction of environmental factors. By identifying DNA markers that can be used to identify genotypes with desired alleles, high-quality and bio-fortified bread wheat production can be achieved in a short time and cost-effectively. In the present study, 134 doubled haploid (DH) wheat lines and their four parents were phenotypically evaluated for yield components (spike characteristics), quality parameters, and grain Fe and Zn concentrations in two successive growing seasons. At the same time, ten genic simple sequence repeats (SSR) markers linked to genes related to the traits examined were validated and subsequently used for molecular characterization of trait-specific candidate genotypes. Significant genotypic variations were determined for all studied traits and many genotypes with desired phenotypic values were detected. The evaluation performed with 10 SSR markers revealed significant polymorphism between genotypes. The polymorphic information content (PIC) values of 10 markers ranged from 0.00 to 0.87. Six out of 10 SSRs could be more effective in representing the genotypic differentiation of the DH population as they demonstrated the highest genetic diversity. Both Unweighted Pair Group Method with Arithmetic Mean (UPGMA) clustering and STRUCTURE analyses divided 138 wheat genotypes into five (K = 5) main groups. These analyzes were indicative of genetic variation due to hybridization and segregation in the DH population and the differentiation of the genotypes from their parents. Single marker regression analysis showed that both Xbarc61 and Xbarc146 had significant relationships with grain Fe and Zn concentrations, while Xbarc61 related to spike characteristics and Xbarc146 related to quality traits, separately. Other than these, Xgwm282 was associated with spike harvest index, SDS sedimentation value and Fe grain concentration, while Gwm445 was associated with spikelet number, grain number per spike and grain Fe concentration. These markers were validated for the studied DH population during the present study and they could be effectively used for marker-assisted selection to improve grain yield, quality, and bio-fortification capacity of bread wheat.

show abstract

Wheat in Asia: Trends, Challenges and Research Priorities

Cited by 13 publications

References 22 publications

Diversifying agrifood systems to ensure global food security following the Russia–Ukraine crisis

Diversifying agrifood systems to ensure global food security following the Russia–Ukraine crisis

A combined use of different functional additives for improvement of wheat flour quality for bread making

Phenotypic and genetic diversity of doubled haploid bread wheat population and molecular validation for spike characteristics, end-use quality, and biofortification capacity

Contact Info

Product

Resources

About