Search Results - "Hareland, G. A."

Sensory evaluation and composition of spaghetti fortified with soy flour by Shogren, R.L, Hareland, G.A, Wu, Y.V

“…Spaghetti was prepared from durum wheat supplemented with soy flour in order to make an inexpensive, highly nutritious food and to determine the effects of…”
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Agronomic and quality characteristics of two new sets of Langdon durum–wild emmer wheat chromosome substitution lines by Klindworth, D.L., Hareland, G.A., Elias, E.M., Faris, J.D., Chao, S., Xu, S.S.

“…Triticum turgidum L. var. dicoccoides has been a useful source of genes for high grain protein content (GPC) in wheat. The objective of this study was to test…”
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Variation in kernel characteristics and protein molecular weight distribution of Langdon durum-wild emmer wheat chromosome substitution lines by Ohm, J.B., Klindworth, D.L., Hareland, G.A., Faris, J.D., Elias, E.M., Xu, S.S.

“…Triticum turgidum L. var. dicoccoides (DIC) provides a useful source of genes to improve agronomic and quality characteristics of durum wheat. Research was…”
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Protein-Enriched Spaghetti Fortified with Corn Gluten Meal by Wu, Y. Victor, Hareland, Gary A, Warner, Kathleen

“…Spaghetti was prepared by replacing either 5 or 10% semolina or farina with corn gluten meal, a high-protein fraction from the wet milling of corn, to increase…”
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Relationships between small-scale wheat quality assays and commercial test bakes by Graybosch, R.A, Peterson, C.J, Hareland, G.A, Shelton, D.R, Olewnik, M.C, He, H, Stearns, M.M

“…Typical commercial bakeries in the United States are highly mechanized, mass-production facilities. U.S. hard wheat breeding programs use small-scale physical…”
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Effects of break-roll speed differential on product yield and semolina granulation in a durum pilot mill system by Hareland, G.A. (USDA, ARS, Wheat Quality Laboratory, Fargo, ND.)

“…Changes in break-roll speed differential in a 25-quintal (55-cwt) durum pilot mill system (136 kg/hr feed rate capacity) affected total yield of semolina,…”
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Mapping Gene(s) for Grain Protein in Tetraploid Wheat (Triticum turgidum L.) Using a Population of Recombinant Inbred Chromosome Lines by Joppa, L. R., Du, Changheng, Hart, Gary E., Hareland, Gary A.

“…A ‘Langdon’ durum wheat line with a pair of 6B chromosomes from an accession of Triticum turgidum L. var. dicoccoides (Körn. in litt., in Schweinf.) Bowden…”
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Registration of 'RB07' Wheat by Anderson, J.A, Linkert, G.L, Busch, R.H, Wiersma, J.J, Kolmer, J.A, Jin, Y, Dill-Macky, R, Wiersma, J.V, Hareland, G.A, McVey, D.V

“…'RB07' (Reg. No. CV-1028, PI 652930) hard red spring wheat (Triticum aestivum L.) was developed by the University of Minnesota Agricultural Experiment Station…”
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Registration of 'BacUp' wheat by Busch, R.H, McVey, D.V, Linkert, G.L, Wiersma, J.V, Warnes, D.D, Wilcoxson, R.D, Dill-Macky, R, Hareland, G.A, Edwards, I, Schmidt, H.J

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Registration of ‘Brick’ Wheat by Glover, K.D, Rudd, J.C, Devkota, R.N, Hall, R.G, Jin, Y, Osborne, L.E, Ingemansen, J.A, Rickertsen, J.R, Baltensperger, D.D, Hareland, G.A

“…Fusarium head blight (FHB) [caused by Fusarium graminearum Schwabe; telomorph Gibberella zeae (Schwein.) Petch], is a major constraint to spring wheat…”
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Recurrent Selection for Kernel Weight in Spring Wheat by Wiersma, Jochum J., Busch, Robert H., Fulcher, Gary G., Hareland, Gary A.

“…Increasing kernel weight has been proposed as a method to increase flour extraction in spring wheat (Triticum aestivum L.). Recurrent selection was initiated…”
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Soluble and insoluble dietary fiber content and composition in oat by Manthey, F.A, Hareland, G.A, Huseby, D.J

“…Six oat genotypes were grown in nursery yield trials during 1989-1992 at Lisbon, ND. Groats were analyzed for soluble and insoluble dietary fiber content and…”
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Agronomic and quality characteristics of 1AS.1AL-1DL translocation lines of durum wheat carrying glutenin allele Glu-D1d by Klindworth, D.L, Hareland, G.A, Elias, E.M, Xu, S.S

“…Markets for durum wheat (Triticum turgidum L. var. durum) could be expanded if cultivars with dual-purpose end-use could be developed. The Glu-D1d allele,…”
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Evaluating quality of yellow alkaline noodles made from mechanically abraded sprouted wheat by Chakraborty, Monisha, Hareland, Gary A, Manthey, Frank A, Berglund, Lois R

“…Five hard red spring wheat genotypes, with initial falling numbers (FNs) ranging from 62 to 427 s, were mechanically abraded for 30, 60, and 120 s to reduce…”
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Registration of 'Oklee' wheat by Anderson, J.A, Busch, R.H, Mcvey, D.V, Kolmer, J.A, Linkert, G.L, Wiersma, J.V, Dill-Macky, R, Wiersma, J.J, Hareland, G.A

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Registration of 'Ulen' wheat by Anderson, J.A, Busch, R.H, Mcvey, D.V, Kolmer, J.A, Jin, Y, Linkert, G.L, Wiersma, J.V, Dill-Macky, R, Wiersma, J.J, Hareland, G.A

“…The selection resulting in Ulen was a single plant selected for leaf and stem rust resistance and acceptable plant height from an F^sub 4^ headrow in 1996 and…”
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Effects of Break‐Roll Differential on Semolina and Spaghetti Quality by Manthey, Frank A., Hareland, Gary A.

“…ABSTRACT Break‐roll differential provides the shearing action needed to remove bran from the endosperm. The effects of break‐roll differential on semolina and…”
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Registration of ‘Linkert’ Spring Wheat with Good Straw Strength and Adult Plant Resistance to the Ug99 Family of Stem Rust Races by Anderson, J. A., Wiersma, J. J., Linkert, G. L., Reynolds, S.K., Kolmer, J. A., Jin, Y., Rouse, M., Dill-Macky, R., Hareland, G. A., Ohm, J.-B.

“…Straw strength is one of the most important criteria for spring wheat (Triticum aestivum L.) cultivar selection in the north central United States. ‘Linkert’…”
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Baking performance of durum and soft wheat flour in a sponge-dough breadmaking procedure by Hareland, G.A. (USDA, ARS, Hard Red Spring and Durum Wheat Quality Laboratory, Fargo, ND.), Puhr, D.P

“…Breadmaking properties were determined for formulations that included durum, soft, and spring wheat flour, using a pound-loaf sponge-dough baking procedure. Up…”
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Registration of ‘McVey’ Wheat by Busch, R.H., Mcvey, D.V., Linkert, G.L., Anderson, J.A., Wiersma, J.V., Dill‐macky, R., Hareland, G.A.

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