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Emulsifiers: effects on quality of Fibre-Enriched wheat bread
(Springer, 2013-05)
Resistant starch (RS) is a nutritional ingredient commonly used in bread products as dietary fibre (DF). This ingredient presents similar physiological functions than those imparted by DF, promoting beneficial effects such ...
Structural Changes in the Dough During the Pre-baking and Re-baking of French Bread Made with Whole Wheat Flour
(SpringerNew YorkEUA, 2013)
Effect of Xylanase on the Technological Behaviour of Wheat Flours
(Academia Publishing, 2013-04)
The objective of this work is to investigate the effect of enzyme xylanase on the technological behaviour of wheat flours, particularly in alveograms and bread making, using two flour qualities and two bread making methods. ...
Evaluation of different fungicides and nitrogen rates on grain yield and bread-making quality in wheat affected by Septoria tritici blotch and yellow spot
(Academic Press Ltd - Elsevier Science Ltd, 2018-09)
This study aims to evaluate the influence of different fungicide mixtures under three nitrogen (N) fertilization rates on the area under disease progress curve (AUDPC) of STB (Septoria tritici blotch, Zymoseptoria tritici) ...
Partial substitution of wheat (Triticum aestivum) for arracacha (Arracacia xanthorrhiza B.) in making breadSustitución parcial de trigo (Triticum aestivum) por zanahoria blanca (Arracacia xanthorrhiza B.) en la elaboración de pan
(USFQ PRESS, departamento editorial de la Universidad San Francisco de Quito USFQ, 2013)
Multigrain bread processing with extruded floursElaboración de pan multigrano con harinas precocidas por extrusión
(Laboratorio Tecnológico del Uruguay - LATU, 2014)
The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars
(Academic Press Ltd - Elsevier Science Ltd, 2017-09)
Septoria tritici blotch (STB), caused by Zymoseptoria tritici is a relevant foliar wheat disease worldwide. Several reports show the importance of STB on grain yield, their components and grain protein while little is known ...
Guía para trabajos experimentalesSegunda edición
(Servicio Nacional de Aprendizaje (SENA)Subdirección General de Operaciones. División de Industria, 2014)