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Nitrogen-sulfur fertilisation effects on gluten composition and industrial quality in Argentinean bread wheat cultivars differing in apparent sulfur recovery
(Csiro Publishing, 2021-03)
Increasing wheat yield and grain quality is crucial for achieving profitable production systems. Genotype has an important role in determining potential grain end-use quality, because it defines the protein subunits stored ...
Nitrogen–sulfur fertilisation effects on gluten composition and industrial quality in Argentinean bread wheat cultivars differing in apparent sulfur recovery
(CSIRO, 2021-03-12)
Increasing wheat yield and grain quality is crucial for achieving profitable production systems. Genotype has an important role in determining potential grain end-use quality, because it defines the protein subunits stored ...
Composition and functional analysis of low-molecular-weight glutenin alleles with Aroona near-isogenic lines of bread wheat
(BioMed Centralhttp://www.biomedcentral.com/content/pdf/1471-2229-12-243.pdf, 2013)
Influência das proteínas formadoras do glúten na qualidade tecnológica da farinha de trigo para panificação
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em alimentosUTFPR, 2014-12-04)
The technological properties of wheat flour define their suitability for different industries and are determined by the content and quality of the gluten proteins, glutenins and gliadins. Knowing that the composition of ...
Perfil protéico e qualidade de panificação em linhagens de trigo desenvolvidas para a região do cerrado brasileiroProfile protein and quality of bakery in strains of wheat developed for the region of the Brazilian Cerrado
(Universidade Federal de ViçosaBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosMestrado em Ciência e Tecnologia de AlimentosUFV, 2015)
Efecto de la fertilización nitrogenada en la composición de las proteínas de la harina y la calidad de la masa en trigo cultivado en la provincia de La Pampa
(Facultad de Agronomía, Universidad Nacional de La Pampa, 2020-10-27)
La calidad panadera de la harina de trigo pan (Triticum aestivum L.) no sólo depende del genotipo sino también de la disponibilidad de nitrógeno, siendo importante la composición proteica para entender las bases bioquímicas ...
Perfil protéico e uso de marcadores moleculares relacionados à qualidade de panificação em trigoProtein profile and use of molecular markers related to baking quality of wheat
(Universidade Federal de ViçosaBRGenética animal; Genética molecular e de microrganismos; Genética quantitativa; Genética vegetal; MeMestrado em Genética e MelhoramentoUFV, 2015)
Elaboração de massa de pastel sem glúten
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2014-01-30)
Pasta or macaroniare unfermented product, presented in various forms obtained by mechanical mixing of the flour or wheat semolina with cold or warm water. Gluten is a complex of 75 % protein, 15% carbohydrates, 6 % fat and ...