Buscar
Mostrando ítems 1-10 de 196
Effect of glutens of different quality on dough characteristics and breadmaking performance
(Elsevier Science, 2012-04)
Glutens of different quality were extracted from commercial flours of distinct breadmaking performance and employed as improvers at a level of 1 g/100 g. The same flours used as a source of gluten were employed for testing ...
Relationship of mixograph parameters with farinograph and extensograph parameters, and bread-making quality traits
(Institute of Crop Sciences, 2013)
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) ...
Relationships of mixolab parameters with Farinograph, Extensograph parameters, and bread-making quality
(Institute of Crop Sciences, 2013)
Effect of allelic variation at the Glu-3 / Gli-1 loci on breadmaking quality parameters in hexaploid wheat [Triticum aestivum L.]
(2015-03)
Low molecular weight glutenin subunits (LMW-GS) encoded by the Glu-3 loci are known to contribute to wheat breadmaking quality. However, the specific effect of individual Glu-3 alleles is not well understood due to their ...
Grain yield, milling and breadmaking quality responses to foliar diseases in old and modern Argentinean wheat cultivars
(Academic Press Ltd - Elsevier Science Ltd, 2021-05)
Foliar diseases limit yield and modify the quality of the bread wheat. Due to genetic improvement reduced source:sink ratio, it is possible to speculate that the diseases infections penalize yield more in modern than in ...
Effect of wheat pearling process on composition and nutritional profile of flour and its bread-making performance
(Wiley Blackwell Publishing, Inc, 2021-10)
Pearling process on wheat grains was evaluated as a strategy to reduce their adverse effect on whole-wheat bread (WWB) quality and simultaneously preserve part of the nutrients of the whole grain. The grains were pearled ...
Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling
(Elsevier Science, 2016-01)
Leguminous flours provide both nutritional and functional benefits when they are incorporated in a bread formula. Mesquite tree, (genus Prosopis) is widespread in semiarid regions of America and its fruit contains a high ...
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 ...