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Baking quality of bread wheat cultivars damaged by nysius simulans
(Amer Assoc Cereal Chemists, 2017-07)
Wheat grain may be attacked by different insect species. Among them, some Heteroptera species (e.g. Aelia spp., Eurygaster spp.) reduce wheat breadmaking quality; others such as Nysius simulans commonly extract water and ...
Fortification Of Wheat Dough With Calcium And Magnesium Ions Affects Empirical Rheological Properties
(AACC INTERNATIONALST PAUL, 2015)
Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality
(Academic Press Ltd - Elsevier Science Ltd, 2010-05)
Glucose oxidase (Gox), transglutaminase (TG), and pentosanase (Pn) were investigated for their effect on bread quality. The changes introduced in wheat protein by the action of these enzymes were analysed to explain dough ...
How leaf rust disease and its control with fungicides affect dough properties, gluten quality and loaf volume under different N rates in wheat
(2018-03)
The unique viscoelastic properties of gluten make bread wheat (Triticum aestivum L.) a staple food. The specific balance between gluten fractions, together with grain protein content (GPC), defines nutritional and end-use ...
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)
Effect of the addition of enzymes on the quality of frozen pre-baked French bread substituted with whole wheat flour
(Elsevier Science BvAmsterdamHolanda, 2012)
Calidad industrial de trigos harineros mexicanos para temporal. II. Variabilidad genética y criterios de selecciónEnd-use quality of mexican bread wheat for reinfed areas. II. Genetic variability and selection criteria
(Sociedad Mexicana de Fitogenéticahttps://www.redalyc.org/articulo.oa?idp=1&id=61027106&cid=35542, 2021)
Adubação nitrogenada e sulfurada na qualidade tecnológica do trigoNitrogen and sulphur fertililization on breadmaking quality of wheat
(Universidade Federal de ViçosaBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosMestrado em Ciência e Tecnologia de AlimentosUFV, 2015)
Fermented milk obtained with kefir grains as an ingredient in breadmaking
(Wiley, 2014-04)
The objectives of this research were to study the effect of the addition of lyophilised kefir milk to premixes for household production of bread and evaluate the quality attributes of them. Four lyophilised samples were ...
Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality
(Elsevier, 2013-09)
The influence of high molecular weight glutenin subunits (HMW-GS) on wheat breadmaking quality has been extensively studied but the effect of different Glu-1 alleles on cookie quality is still poorly understood. This study ...