Wholemeal flours from blends of bread wheat, emmer and spelt were processed into bread using yeast-based and sourdough fermentation. The bread wheat flour contained...

Periods of extreme wet-weather elevate agricultural diffuse water pollutant loads and climate projections for the UK suggest wetter winters. Within this context, we monitored...

Phosphorylation of the α-subunit of eukaryotic initiation factor 2 (eIF2α) and subsequent inhibition of protein synthesis is a major survival response to different stresses in...

Conventional breeding has been immensely successful in increasing crop production to meet the demands of the growing global population, particularly for wheat where production...

The biosynthetic route for the synthesis of trehalose in plants is through a low-flux pathway that leads to the accumulation of micromolar amounts of trehalose 6-phosphate (T6P)...

During recent years there have been several parallel trends in popular books and social media suggesting that the consumption of bread made from ‘modern bread wheat’ is bad for...

The dietary contributions of iron (Fe) and zinc (Zn) from cereals are determined by concentrations, locations and chemical forms. A genetically biofortified wheat line showed...

Scotch Whisky is an important global commodity which generates extensive co-product known as pot ale or spent wash (> 10 L co-product per L whisky). Whilst this is often used...

We investigated the effect of soil organic carbon (SOC) on the consolidation behaviour of soil from two long term field experiments at Rothamsted; the Broadbalk Wheat Experiment...

The high- and low-molecular-weight glutenin subunits are major contributors to dough strength and elasticity, through their influence on glutenin polymer structure. The study of...

The importance of wheat glutenin polymers in determining the processing quality of wheat is generally accepted. Similarly, genetic and molecular studies have provided detailed...

Although barley falls far behind the “big three” cereals (maize, rice and wheat) in total global production it is one of the most widely grown cereals in the world, being grown...

The presence of acrylamide in foods derived from grains, tubers, storage roots, beans and other crop products has become a difficult problem for the food industry. Here we...

Sorghum is an important source of dietary iron (Fe) and zinc (Zn) in parts of Africa and India, but there is a need to increase their concentrations to meet dietary...

High-molecular-weight glutenin subunits (HMW-GSs) are the most critical grain storage proteins that determine the unique processing quality of wheat. Although it is part of the...

Despite the significant inroads into increasing agricultural productivity in recent decades, nitrogen remains a key limiting factor for crop growth and yield. Though highly...

One of the major challenges facing rice breeding is to produce ideotype or ideal plant architecture (IPA) to improve canopy radiation use efficiency and hence grain yield. The...

Interaction between the embryo and endosperm affects seed development, an essential process in yield formation in crops such as rice. Signals that mediate communication between...

Soil compaction constrains root growth and crop yield. Previous studies have shown that localized nutrient supply can significantly improve maize plant growth in field...

Wheat is an important staple food globally, providing a significant contribution to daily energy, fiber, and micronutrient intake. Observational evidence for health impacts of...