Now showing items 1-10 of 643
Protein Characteristics That Affect The Quality Of Vital Wheat Gluten To Be Used In Baking: A Review
(Blackwell Publishing Inc., 2017)
Use of Near Infrared Reflectance Spectroscopy to Evaluate Quality Characteristics in Whole-Wheat Grain
(Instituto de Investigaciones Agropecuarias, INIA, 2006)
Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality
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 ...
A new apparatus for the evaluation of rheological properties of wheat gluten
(Akademiai KiadoBudapestHungria, 2000)
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 ...
Wheat varietal flours: influence of Pectin and DATEM on dough and bread quality
(Taylor & Francis, 2013-01)
The effect of two additives, high methoxyl pectin (P) and the emulsifier diacetyl tartaric acid esters of monoglycerides commonly named DATEM (D) and their mixture (P+D) on dough properties and baking performance of two ...
Improved assessment of wheat seeds vigor.
(Ciência e Agrotecnologia, Lavras, v. 36, n. 6, p. 608-614, nov./dez. 2012., 2012)