Search Results - "Wrigley, C. W."

Wheat-gluten uses and industry needs by Day, L., Augustin, M.A., Batey, I.L., Wrigley, C.W.

“…Gluten, the dough-forming protein of wheat flour, is the key to the unique ability of wheat to suit the production of leavened products. The past five decades…”
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Biochemical, Genetic, and Molecular Characterization of Wheat Glutenin and Its Component Subunits by Gianibelli, M. C., Larroque, O. R., MacRitchie, F., Wrigley, C. W.

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Rapid DNA-based identification of wheat and barley varieties by Tran-Dinh, N., Carole, M., Uthayakumaran, S., Batey, I.L., Wrigley, C.W.

“…Micro-fluidic capillary electrophoresis methodology was developed to analyse grain DNA composition, thus to provide unequivocal distinction between varieties…”
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Lupin Flours as Additives: Dough Mixing, Breadmaking, Emulsifying, and Foaming by Pollard, N.J, Stoddard, F.L, Popineau, Y, Wrigley, C.W, MacRitchie F

“…The nutritional quality of various food products could be improved by supplementation with grain legumes to increase protein content and to improve the balance…”
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Improved functional properties for soy–wheat doughs due to modification of the size distribution of polymeric proteins by Maforimbo, E., Skurray, G., Uthayakumaran, S., Wrigley, C.W.

“…Physical modification of soy flour was shown to greatly improve the dough and baking qualities of soy–wheat (1:1) composite doughs, compared to raw soy flour,…”
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On-the-spot identification of grain variety and wheat-quality type by Lab-on-a-chip capillary electrophoresis by Uthayakumaran, S., Batey, I.L., Wrigley, C.W.

“…Lab-on-a-chip capillary electrophoresis has been used for identification of wheat variety and quality type. Analysis of each chip takes 30 minutes for 10…”
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Heat Shock of Wheat During Grain Filling: Proteins Associated with Heat-tolerance by Skylas, D.J., Cordwell, S.J., Hains, P.G., Larsen, M.R., Basseal, D.J., Walsh, B.J., Blumenthal, C., Rathmell, W., Copeland, L., Wrigley, C.W.

“…Two complementary approaches were used to determine the effects of heat shock on wheat-grain quality. Heat-susceptible (cv. Wyuna) and heat-tolerant (cv. Fang)…”
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Rapid Methods to Predict Soft-Wheat Dough Quality for Specific Food Products by Uthayakumaran, S, Barker, N, Batey, I.L, Dines, J, Miskelly, D, Wrigley, C.W

“…A flour miller must provide flour with the potential to produce dough properties suited to the specifications for food manufacturers involved with a range of…”
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Proteome Approach to the Characterisation of Protein Composition in the Developing and Mature Wheat-grain Endosperm by Skylas, D.J., Mackintosh, J.A., Cordwell, S.J., Basseal, D.J., Walsh, B.J., Harry, J., Blumenthal, C., Copeland, L., Wrigley, C.W., Rathmell, W.

“…A proteomic approach was used for the analysis and characterisation of wheat-grain endosperm proteins at a developmental stage (17 days post-anthesis) of the…”
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Biochemical and genetic characterization of a monomeric storage protein (T1) with an unusually high molecular weight in Triticum tauschii by GIANIBELLI, M. C, LAGUDAH, E. S, WRIGLEY, C. W, MACRITCHIE, F

“…The protein named T1, present in Triticum tauschii, was previously characterized as a high-molecular-weight (HMW) glutenin subunit with a molecular size…”
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Identification of wheat genotypes tolerant to the effects of heat stress on grain quality by BLUMENTHAL, C, BEKES, F, GRAS, P. W, BARLOW, E. W. R, WRIGLEY, C. W

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Transport of dry matter into developing wheat kernels and its contribution to grain yield under post-anthesis water deficit and elevated temperature by Plaut, Z, Butow, B.J, Blumenthal, C.S, Wrigley, C.W

“…Two experiments were conducted on stress-tolerant Suneca and stress-susceptible Batavia wheat varieties which were grown in pots in a temperature-controlled…”
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Rapid identification and quantitation of high-molecular-weight glutenin subunits by Uthayakumaran, S., Listiohadi, Y., Baratta, M., Batey, I.L., Wrigley, C.W.

“…Knowledge of glutenin-subunit composition is important for the prediction of the genetic potential of breeding lines for dough quality. In screening for…”
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Changes in wheat grain quality due to doubling the level of atmospheric CO2 by BLUMENTHAL, C, RAWSON, H. M, MCKENZIE, E, GRAS, P. W, BARLOW, E. W. R, WRIGLEY, C. W

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Giant proteins with flour power by Wrigley, Colin W

“…According to the "Journal of Cereal Science," the largest protein molecules in nature occur in wheat flour. The unique sustainability of wheat flour for…”
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Heat-shock protein 70 and dough-quality changes resulting from heat stress during grain filling in wheat by Blumenthal, C. (CSIRO Plant Industry, North Ryde, NSW, Australia.), Stone, P.J, Gras, P.W, Bekes, F, Clarke, B, Barlow, E.W.R, Appels, R, Wrigley, C.W

“…In an attempt to further elucidate the molecular mechanisms that determine the loss of dough strength associated with heat stress of growing wheat, the roles…”
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Hungarian-Australian collaborations in flour milling and test milling over 120 years by Wrigley, C. W, S. Tömösközi, F. Békés

“…In Australia in the early 1890s, the wheat breeder William Farrer and chemist Frederick Guthrie shared a vision of selecting cross-bred wheats for enhanced…”
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Image analysis of whole grains to screen for flour-milling yield in wheat breeding by Berman, M. (Macquarie University, NSW, Australia.), Bason, M.L, Ellison, F, Peden, G, Wrigley, C.W

“…Image analysis of whole-grain samples was used to predict milling quality in wheat breeding to select for this aspect of quality, while preserving the seed…”
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Defect Identification in Wheat Grain by Micro-Fluidic Electrophoresis: Sulfur Deficiency and Bug Damage by Uthayakumaran, S, Zhao, F.J, Sivri, D, Roohani, M, Batey, I.L, Wrigley, C.W

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The diversity of allergens involved in bakers' asthma by Sutton, R, Skerritt, J H, Baldo, B A, Wrigley, C W

“…Sera from 35 individuals with suspected allergies to inhaled flour were screened for the presence of immunoglobulin E (IgE) specific for wheat-flour proteins…”
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