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Item Generating novel milling and baking properties in bread wheat via the development of novel puroindoline and glutenin alleles(Montana State University - Bozeman, College of Agriculture, 2016) Kammeraad, Jakob Darby; Chairperson, Graduate Committee: Jack Martin; Michael Giroux (co-chair); Michael J. Giroux, Andrew C. Hogg and John M. Martin were co-authors of the article, 'Mutagenesis-derived puroindoline alleles in Triticum aestivum and their impacts on milling and bread quality' in the journal 'Journal of cereal chemistry' which is contained within this thesis.The lack of natural allelic variation in genes impacting wheat quality limits the ability to make improvements based on selection among natural variation. Improvements to wheat quality can be made by generating new alleles in quality related genes via ethyl methane sulfonate mutagenesis. A series of novel puroindoline alleles were selected because each imparted a unique level of grain hardness. The impact of each allele upon wheat milling properties was tested by creating isolines in two wheat varieties. The results demonstrated that specific levels of grain hardness associated with individual puroindoline alleles result in modified break and total flour yield and modified flour particle size. A similar project was undertaken to create modified forms of several glutenin genes, which impact wheat flour mixing properties. The creation of novel glutenin alleles resulted in major loss of gluten function in nonsense mutations, while missense mutations generally did not significantly impact protein quality traits. Generating novel alleles in genes that have limited natural allelic variation is worthwhile, which is reinforced with the unique milling properties created in the puroindoline study. However, the application of EMS mutagenesis may not be equally useful for all genes impacting quality traits, since the generation of novel glutenin alleles did not result in significant improvements to wheat protein quality.Item Chemical and physical characteristics of barley flour as related to its use in baked products(Montana State University - Bozeman, College of Education, Health & Human Development, 1964) Niffenegger, Elnor VermeerItem A study of adapting soft wheat evaluation procedures to barley(Montana State University - Bozeman, College of Education, Health & Human Development, 1977) Sorum, Donald LawrenceItem The relationship of Gliadin and glutenin subunits to breadmaking characteristics in winter wheat(Montana State University - Bozeman, College of Agriculture, 1988) Al-Khawlani, Mohamed AliItem Factors affecting the demand for high protein hard red spring wheat(Montana State University - Bozeman, College of Agriculture, 1955) Richards, Allen B.Item An analysis of monthly wheat, flour, and bread prices in a structural and time series framework(Montana State University - Bozeman, College of Agriculture, 1985) Tronstad, Russell Eli; Chairperson, Graduate Committee: John M. Marsh.Wheat, flour, and bread prices fluctuate at all levels of the market. Accurate forecasts of these prices are valuable to buyers and sellers that trade in the cash and futures markets. Rational distributed lag models of monthly prices from June 1977 to May 1984 for Kansas City No. 1 Hard Red Winter Wheat, Minneapolis Dark Northern Spring Wheat, Portland No. 1 Soft White Wheat, Kansas City flour, and retail bread prices are made to evaluate the economic or structural factors influencing price. Multivariate autoregressive-integrated-moving average error (ARIMA) models are also used to compare with the structural models price forecasting ability. Rational lags are estimated using a nonlinear least squares algorithm, incorporating the specification of nonstochastic difference equations so that the disturbance process is divorced from the systematic portion of the difference equations. Certain economic factors are found to be significant in Influencing the prices of wheat, flour, and bread. Partial derivatives and price flexibilities are calculated to estimate the short, intermediate, and long-run adjustments of prices in the structural models. In the structural models total wheat stocks are the most Influential variable in determining wheat prices and the price of wheat was most influential in the flour price equation. Flour price is highly significant in influencing retail bread price, with the secular effects of income increasing over time. The price forecasting abilities of the structural and ARIMA are found to be relatively close when comparing the Root Mean Square Errors and the adjusted coefficients of determination.