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This study was designed to incorporate untreated and alkaline hydrogen peroxide treated wheat bran into wheat flour and to access the appropriate type of bran and its optimum level of addition in flour, which may not affect quality but enhance the overall status of the fiber in the bakery products.

Composite flours prepared by replacing wheat flour with wheat bran both untreated and untreated at 5, 10, 15 and 20 per cent were subject to proximate analysis. Panel of judges evaluated cakes prepared from composite flours to access suitable level of substitution. Calorific value of the product prepared was also determined.

Statistical analysis of data obtained predicted that significant decrease in moisture and nitrogen free extracts (carbohydrates) contents of flours were found. On the other hand, protein, fiber and total ash of the flour increase with increasing level of replacement. Calorific value of the cakes decreases with increasing level of wheat bran addition. Wheat bran up to 20 per cent replacement was found acceptable by the panel of judges with maximum acceptability of cake with chocolate flavor.

wheat bran may be supplemented to bakery product in order to prepare high fiber products. Wheat bran contains higher amount of insoluble fiber which can help to reduce the blood cholesterol level.

Research conduct was unique one in its nature as effect of both untreated and alkaline hydrogen peroxide treated wheat bran was evaluated in the same study and suitable levels of addition for both were accessed.

To contribute to the economic understanding of alternative food‐grain policy options for Morocco, examines the fiscal implications of instituting, in addition to the current soft wheat subsidy, a consumer and producer subsidy in the related markets of hard wheat and barley. Subsidizing the two related markets has been suggested by some economists as a possible means of alleviating the subsidy burden through shifting supply and demand in the soft wheat market. The analysis shows that the additional subsidies will not alleviate the problem.

The purpose of this paper is to estimate the short and the long run wheat demand elasticities in Pakistan.

Using cointegration and vector error correction model (VECM) techniques, the main objective of the study has been achieved.

The estimated long run and the short run elasticities suggest that income is the most significant determinant of wheat consumption in the long run while price of wheat is the major affecting factor of wheat consumption only in the short run.

The estimated demand elasticites may be used for framing any future food security policy in Pakistan. The less elastic nature of wheat demand both in the short and the long run suggests that under the likely Doha Round agricultural trade liberalization, wheat price rise will harm the poor consumers.

Wheat demand elasticities are estimated within the framework of cointegration and VECM to differentiate short run and long run elasticities in Pakistan.

Introduction: It is commonly observed that the ratio of food prices during the war times had become significantly more important than usual periods within the countries including Turkey, known as the Ottoman Empire that previously defeated in Balkans just before the Great World War. The scope of the study is to analyze increased or decreased wheat prices together with price fluctuations during the war period.

Aim: This study investigates the food pricing progress during The Great World War and its relationship with wheat prices.

Method: A model for the behavior of time series is applied to compare the important days of the war data against the timeline of wheat prices for British, German, and French. The statistical test named Holt–Winters uses exponential smoothing technique to encode the various values from the past and predicts “typical” values for the present and the future.

Findings: As a result, it can be said that wheat prices had anomaly patterns during the specific dates in war for French, British, and German sides. Great Britain’s wheat prices increased significantly on April 1915 when landings began on the Gallipoli Peninsula. Wheat prices in Great Britain and Germany dropped significantly just before on July 1916 when the first Battle of the Somme began. However, it increased in Great Britain whilst decreased considerably in Germany in March 1918 when the Soviet Government signed a separate peace agreement with the Central Powers. A significant increase for France was observed only at the end of this war.

The Russia–Ukraine war has disrupted the wheat supply worldwide. Given that wheat is one of the most important agri-food products in the world, it is necessary to pay attention to the wheat supply chain during the global crises. The use of resilience strategies is one of the solutions to face the supply chain disruptions. In addition, there is a possibility of multiple crises occurring in global societies simultaneously.

In this research, the resilience strategies of backup suppliers (BS) and inventory pre-prepositioning (IP) were discussed in order to cope with the wheat supply chain disruptions. Furthermore, the p-Robust Scenario-based Stochastic Programming (PRSSP) approach was used to optimize the wheat supply chain under conditions of disruptions from two perspectives, feasibility and optimality.

After implementing the problem of a real case in Iran, the results showed that the use of resilience strategy reduced costs by 9.33%. It was also found that if resilience strategies were used, system's flexibility and decision-making power increased. Besides, the results indicated that if resilience strategies were used and another crisis like the COVID-19 pandemic occurred, supply chain costs would increase less than when resilience strategies were not used.

In this study, the design of the wheat supply chain was discussed according to the wheat supply disruptions due to the Russia–Ukraine war and its implementation on a real case. In the following, various resilience strategies were used to cope with the wheat supply chain disruptions. Finally, the effect of the COVID-19 pandemic on the wheat supply chain in the conditions of disruptions caused by the Russia–Ukraine war was investigated.

Wheat, which is one of the major staple food grain crops in India, continues to depict occasional fluctuation in the prices though Union government has adopted administered price policy for wheat by intervening in its procurement at assured prices and distribution. Such fluctuations in prices are usually attributed to inefficient functioning of the agricultural markets. Since spatially separated markets also play an important role to determine efficiency of the agricultural markets, the study has used market integration as one of the tools to analyze the price transmission across the spatially separated markets to identify causes of price fluctuations and suggest ways to stabilize wheat prices.

The study utilizes monthly wholesale prices for January, 2006 to May, 2016 for dara wheat. First, the study employs augmented Dickey and Fuller (ADF), Phillips and Perron (PP) and Kwiatkowski, Phillips, Schmidt and Shin (KPSS) tests to check stationarity in wheat prices. Second, Johansen's cointegration test is applied to assess the integration of wholesale prices between selected pairs of wheat markets to determine long-run relationship among them. Third, Granger casualty test is used to find the direction of causality between the wheat market pairs. Finally, threshold vector error correction model (TVECM) and likelihood ratio (LR) tests are employed to examine long-run adjustment of prices towards the equilibrium in selected wheat markets.

Since wheat wholesale prices for the selected markets are found to be integrated of the order one, that is [I(1)], Johansen's test of cointegration is employed and its findings reveal that the selected wheat market pairs exhibit cointegration and show a long-run price association among themselves. There exists a bi-directional causality among the wheat market pairs. Since LR test is in favor of threshold model (except for Etawah–Delhi pair), one and two threshold models were also performed accordingly. Findings show that wholesale prices of wheat in Delhi markets remain higher than the prices of all other regional markets as regional markets are found to adjust their prices towards Delhi market. Distance of the wheat markets from each other is directly associated with threshold parameters, which are analogous to the transaction costs. Geographically dispersed wheat markets incorporate high transaction and vice versa.

The study argues that there is need to improve rural infrastructure and connectivity of the agricultural markets and remove market asymmetries through unified market regulating mechanisms across the states. This will enable price adjustment process from primary wholesale markets (in production regions) to the secondary wholesale markets (in scarcity regions) quickly.

The contribution of the study in the existing literature lies in the fact that there are no empirical evidences in the context of India that use price transmission as a tool of market integration among spatially separated wheat markets using TVCEM as this model examines role of transaction costs in efficient functioning of the agricultural markets.

The purpose of this current investigation is to evaluate the effect of adding different levels of cheeseweed Malva parviflora L. mallow leaves powder (MPLP) on the nutritional and quality characteristics of bread.

Wheat flour was partially replaced with MPLP at 0%, 1%, 2%, 3%, 4% and 5% levels to obtain the wheat– MPLP composite flour. Chemical composition, phenolics, flavonoids and antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl of wheat flour and MPLP were determined. Physicochemical and sensory characteristics of bread enriched with various levels of MPLP were evaluated.

MPLP contains 23.9% of protein, 10.1% of crude fiber and 9.8% of ash, respectively. MPLP had a significantly higher concentration of micronutrients than wheat flour. The content of total phenolics, flavonoids as well as free radical scavenging activity of MPLP were 17.6, 38.2 and 6.0 fold, respectively, higher compared to wheat flour. Protein content in bread samples increased with the addition of the MPLP in a range of 1.2%–6.6%. The increasing replacement of MPLP in the composite flours resulted in progressively higher dietary fiber and ash contents for fortified bread samples. The higher level of MPLP reduced the specific volume of fortified breads. The highest scores for the sensory attributes were noted for bread samples fortified with 2% and 3% of MPLP, whereas the lowest scores for bread samples fortified with 4% and 5% MPLP.

Supplementation of wheat bread with different levels of MPLP resulted in significant increases in macro and microelements of fortified breads.

Supplementation of wheat bread with different levels of cheeseweed Mallow (Malva parviflora L.) leaves powder resulted in significant increases in macro and microelements of fortified breads.

The purpose of this paper is to investigate the effect of partial substitution of wheat flour with sweet potato flour on the nutrient composition and sensory properties of bread.

Sweet potato flour was blended with wheat flour at 5, 10, 15, 20 and 25 percent levels of substitution for bread production. Proximate, minerals and antinutritional factors of the breads were investigated using AOAC methods. Sensory evaluation was carried out by a panel of 50 consumers. Data were subjected to analysis of variance and means were separated by Tukey’s comparison test at p <0.05. Results were reported as mean ± SD.

The nutritional and sensory quality of bread made from wheat flour supplemented with sweet potato flour at 5, 10, 15, 20 and 25 percent was investigated. Blending of sweet potato flour with wheat flour had significantly decreased the protein content (4.76–7.78 percent) while the ash (1.35–3.07 percent), crude fiber (0.24–1.03), carbohydrate contents (88.39–90.45 percent), iron, zinc, phosphorus and vitamin A contents were significantly increased ( p<0.05) with increasing sweet potato flour in the formulations. The tannin and phytate contents of the composite breads were low. Sensory evaluation of the breads revealed a mild reduction of the bread’s general acceptability with increase in the substitution level by sweet potato flour.

This study showed that the wheat flour used in making breads could be substituted with up to 15 percent sweet potato flour without compromising its nutritional quality, with only a mild reduction in sensory quality.

Soaked–dehulled moth bean seed (SDMBS) powder was incorporated into wheat flour and the paper aims to investigate its effects on the nutritional and quality properties of composite bread.

Different ratios of SDMBS powder (0%–12.5%) were mixed into wheat flour to prepare composite bread. Proximate composition, mineral content and functional properties of SDMBS powder and wheat flour were studied. The composite bread samples were assayed for proximate composition, mineral nutrients, amino acid composition, physical characteristics as well as sensorial properties.

Protein and ash contents of SDMBS powder were found to be 2.15 and 5.69 fold higher than wheat flour. Water absorption capacity (WAC), oil absorption capacity (OAC), (FC) and emulsion activity (EA) values of SDMBS powder were also 1.63, 1.78, 4.43 and 1.58 times higher than wheat flour, respectively. The inclusion of different levels of SDMBS powder into wheat flour significantly (p = 0.05) increased the functional properties of composite flours. Bread samples fortified with SDMBS powder exhibited higher values of essential amino acids than the recommendations of World Health Organization/Food and Agriculture Organization/United Nations University (2007). The bread samples containing 10% and 12.5% of SDMBS powder provided 39.23% and 41.15% of the recommended lysine level, respectively. The addition of a higher proportion of SDMBS powder into wheat flour gradually increased the protein and ash contents of the bread samples. Control sample without SDMBS powder (0%) and samples fortified containing 2.5% and 5% of SDMBS powder received the highest scores of overall acceptance, whereas the bread sample with the highest SDMBS powder (12.5%) content received the lowest scores.

The main findings of the current investigation indicated that the addition of 2.5–5% of SDMBS powder into wheat flour enhanced the nutritional and quality characteristics of wheat bread.

SDMBS powder could be incorporated into refined wheat bread to achieve functional bread with significantly higher protein content.

The purpose of the paper is to estimate wheat productivity in Bangladesh and forecast the future expected population and food requirements in the country by 2010.

This paper reaches the objectives using total factors productivity approach, Box Jenkins approach, and sensitivity analysis for wheat farms in the country. The study used data on wheat during 1972‐2002.

In the existing situation, the national average level wheat yield was 1.9 MT/ha that was lower than any other stations. The reasons are late sowing, coupled with lack of seed quality, excess moisture at sowing, lack of fertilizer at reasonable price and timeliness at the farmers' level, and lack of capital. The total productivity grew at an average annual rate of 1.35 percent.

The results show that the Bangladeshi government could increase the domestic wheat supply by 56.84, 115.79, 247.37, and 321.58 percent depending, respectively, on the applied model I‐IV, that is much higher than the existing level of production.

This paper brings together diverse views and fusing them together providing a future path for research and taking suitable policy for wheat production to meet the demand for food.