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Review of sour cassava starch production in rural Colombian areas
(1996-12-01)
Sour cassava starch is traditionally produced in Latin America for preparation of cheesebreads such as 'pan de yuca' and 'pandebono' in Colombia, and 'pao de queijo' in Brazil. The processing involved is described and ...
Mixolab (tm) For Rheological Evaluation Of Wheat Flour Partially Replaced By Soy Protein Hydrolysate And Fructooligosaccharides For Bread Production
(Elsevier Science BVAmsterdam, 2017)
Mixolab (tm) For Rheological Evaluation Of Wheat Flour Partially Replaced By Soy Protein Hydrolysate And Fructooligosaccharides For Bread Production
(Elsevier Science BVAmsterdam, 2017)
Quality and yield response to the control of Mycosphaerella graminicola in wheat as affected by nitrogen rate and cultivar bread-making characteristics
(CSIRO, 2017-05)
Septoria leaf blotch (SLB), caused by Mycosphaerella graminicola, reduces yield and grain quality of wheat (Triticum aestivum L.) by affecting the photosynthetically active area of the crop. This might influence grain ...
Significant effects in bread-making quality associated with the gene cluster glu-D3/Gli-D1 from the bread wheat cultivar prointa Guazú
(Akadémiai Kiadó, 2019-03-01)
Seed storage proteins (gliadins and glutenins) play a key role in the determination of dough and bread-making quality in bread wheat. This is due to the interaction between high and low molecular weight glutenins subunits ...
Breadmaking quality and yield response to the green leaf area duration caused by fluxapyroxad under three nitrogen rates in wheat affected with tan spot
(Elsevier, 2018-04)
Tan spot caused by the necrotroph pathogen Pyrenophora tritici-repentis (Died.) Drechs. [anamorph Drechslera tritici-repentis) (Died.) Shoem] causes reductions in yield and grain quality of wheat (Triticum aestivum L.) by ...
Polimorfismo de gluteninas de alto peso molecular y su relación con trigos harineros para temporalPolimorphism of high molecular weight glutenins and its relationship with in rainfed bread wheat
(Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuariashttp://bit.ly/YfUeHs, 2013)
Hydrocolloids in wheat breadmaking: A concise review
(Elsevier, 2017-07)
The present review analyzes the effect of the most common hydrocolloids on diverse aspects of wheat breadmaking. This encompasses exudate gums, gums from seaweeds, modified celluloses, pectins, galactomannans from leguminous ...
Sourdough Reduces Sodium In Wheat Flour Doughs
(WILEY-BLACKWELLHOBOKEN, 2015)