'Most famous wheat gene' found
Washington State University researchers have found "the most famous wheat gene," a reproductive traffic cop of sorts that can be used to transfer valuable genes from other plants to wheat.
Washington State University researchers have found "the most famous wheat gene," a reproductive traffic cop of sorts that can be used to transfer valuable genes from other plants to wheat.
Biotechnology
Sep 15, 2014
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(PhysOrg.com) -- For 60 years, the French village of Pont-Saint-Esprit has been famous for the events of a few days in August, 1951, when dozens of villagers were struck with unexplainable and horrifying hallucinations of ...
The past attempts of honey bee researchers to inventory the fungal diversity in honey bee colonies revealed that Aspergillus flavus is frequently found in hives. In a new study, researchers have discovered that this fungus ...
Evolution
May 21, 2024
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121
Bread wheat is one of the most important staple crops for millions of people and is apparently the largest cultivated and traded cereal worldwide. Bread wheat is a hexaploid species with three subgenomes (2n = 6x = 42, AABBDD) ...
Molecular & Computational biology
Apr 23, 2024
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62
Stingless bees in the Colombian Andes are adapting to a derivative of the ubiquitous insecticide ivermectin, which the bees ingest along with pollen from pasture flowers, according to a new study.
Evolution
Mar 6, 2024
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122
A few years ago, amid lockdown boredom, it seemed like everyone was perfecting their sourdoughs. A simple, fermented mixture of flour and water, the bread is powered by microbes that provide its one-of-a-kind tangy flavor. ...
Analytical Chemistry
Aug 16, 2023
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96
Building on the Middle East's reputation as one of the historical birthplaces of cereal crop domestication, a KAUST-led team has compiled the first complete genome map of an ancient grain known as einkorn.
Molecular & Computational biology
Aug 2, 2023
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Researchers have cloned the wheat rust resistance genes Lr9 and Sr43 and identified that they encode unusual kinase fusion proteins. The research, published in Nature Genetics, will enable new options for addressing resistance ...
Molecular & Computational biology
May 22, 2023
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147
Wheat, which includes bread wheat and its relatives, is a staple food crop that feeds about 35% of the world's population. As one of the first ancient crops to appear in the Fertile Crescent, wheat has been cultivated for ...
Evolution
Mar 20, 2023
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123
The DNA sequence of a gene in wheat responsible for resisting a devastating virus has been discovered, providing vital clues for managing more resistant crops and maintaining a healthy food supply.
Molecular & Computational biology
Mar 6, 2023
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Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas). It may be leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy). Referred to colloquially as the "staff of life", bread has been prepared for at least 30,000 years. The development of leavened bread can probably also be traced to prehistoric times. Sometimes, the word bread refers to a sweetened loaf cake, often containing appealing ingredients like dried fruit, chocolate chips, nuts or spices, such as pumpkin bread, banana bread or gingerbread.
Fresh bread is prized for its taste, aroma, quality, appearance and texture. Retaining its freshness is important to keep it appetizing. Bread that has stiffened or dried past its prime is said to be stale. Modern bread is sometimes wrapped in paper or plastic film or stored in a container such as a breadbox to reduce drying. Bread that is kept in warm, moist environments is prone to the growth of mold. Bread kept at low temperatures, in a refrigerator for example, will develop mold growth more slowly than bread kept at room temperature, but will turn stale quickly due to retrogradation.
The soft, inner part of bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is called the crust.
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