Search results for: Marcus Newberry

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article

A biotechnological approach to directly assess the impact of elevated endogenous α‐amylase on Asian white‐salted noodle quality

Jean‐Philippe F. Ral, May Sun, Alexia Mathy, Jenifer R. Pritchard, more

Flours from engineered wheat grain overexpressing a single α‐amylase type 3 (TaAMY3) were compared to flour from germinated grains to study the impact of elevated levels of α‐amylase on small‐scale noodle quality. The results showed that α‐amylase alone significantly reduced cooking time and increased cooking loss but had no detrimental effect on flour color, noodle color, or firmness. Noodles produced...

article

Variable Selection in Linear Mixed Models Using an Extended Class of Penalties

Julian D. Taylor, Arūnas P. Verbyla, Colin Cavanagh, Marcus Newberry

Australian & New Zealand Journal of Statistics > 54 > 4 > 427 - 449

There is an emerging need to advance linear mixed model technology to include variable selection methods that can simultaneously choose and estimate important effects from a potentially large number of covariates. However, the complex nature of variable selection has made it difficult for it to be incorporated into mixed models. In this paper we extend the well known class of

L_{r}

penalties and show...

article

Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits

Colin R. Cavanagh, Julian Taylor, Oscar Larroque, Neil Coombes, more

Theoretical and Applied Genetics > 2010 > 121 > 5 > 815-828

The genetic and phenotypic relationships among wheat quality predictors and sponge and dough bread making were evaluated in a population derived from a cross between an Australian cultivar ‘Chara’ and a Canadian cultivar ‘Glenlea’. The genetic correlation across sites for sponge and dough loaf volume was high; however, phenotypic correlations across sites for loaf volume were relatively low compared...

article

Small and large strain rheology of wheat gluten

Surjani Uthayakumaran, Marcus Newberry, Nhan Phan-Thien, Roger Tanner

Rheologica Acta > 2002 > 41 > 1-2 > 162-172

AbstractThe rheological properties of wheat gluten were studied under both small and large deformation and compared with those of the parent flours. The limiting strain of linear viscoelastic behaviour of gluten doughs, 3102, was an order of magnitude larger than that of the flour doughs, 103. The role of starch in the lower limiting strain of flour doughs was indicated by the exponential decrease...

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Search results for: Marcus Newberry

A biotechnological approach to directly assess the impact of elevated endogenous α‐amylase on Asian white‐salted noodle quality

Variable Selection in Linear Mixed Models Using an Extended Class of Penalties

Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits

Small and large strain rheology of wheat gluten

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