Results 91 to 100 of about 859 (186)

Evaluation of Technological Performance of Algerian Soft Wheat Varieties

NAJFNR
Background: Soft wheat (Triticum aestivum L.) constitutes the third most cultivated cereal crop in Algeria, following barley and durum wheat. Aims: This study was conducted to perform a comparative evaluation of technological performance between local
Lynda Messaoudene, Amina Belguendouz, Lamia Medouni-Haroune, Samira Negrichi, Mohamed Khalil Mellal   +4 more
doaj   +1 more source

COMPARATIVE ANALYSIS OF THE TECHNOLOGICAL PROPERTIES OF FLOUR FROM NEW DURUM WHEAT VARIETIES

Harčova Nauka ì Tehnologìâ
The article presents the results of a study of the technological properties of flour obtained from the grain of the new durum wheat variety Spadshchyna and the dual-purpose wheat varieties Demira and Chado, characterized by protein contents of 12.20%, 11.
O. Holyk, A. Zaparenko, Z. Usova, A. Novik, A. Braha   +4 more
doaj   +1 more source

Dough reological and kernel hardness investigation on different Hungarian winter wheat varieties [PDF]

, 2011
The aim of this research was the investigation of winter wheat varieties, the kernel hardness and the dough features. We determined the kernel hardness with two dynamic methods. We measured the parameters of flour.
Szabó P. B.
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Potential Utilization of Mixolab for Quality Evaluation of Bread Wheat Genotypes

, 2009
The aim of this study was to determine the possibility of using Mixolab to assess the quality of different wheat genotypes. Mixolab data were compared with various flour quality characteristics and bread volume.
Arnaud Dubat, Dilek Sivri Ozay, Turgay Sanal, Sanal, Turgay, SİVRİ ÖZAY, DİLEK, Hamit Koksel, KÖKSEL, HAMİT, Dubat, Arnaud, Kahraman, Kevser, Kevser Kahraman   +9 more
core   +1 more source

Association mapping profiles of wheat agronomic performance and quality attributes.

, 2015
Consensus linkage maps are based on information from Huang et al. (2012). On the left, values are genetic distance in centimorgans (cM). On the right, diversity array technology markers (underlined) are significantly associated with resistance to wheat ...
W. Tadesse (817701), F. C. Ogbonnaya (817702), A. Jighly (817703), S. Rajaram (817706), M. Sanchez-Garcia (817704), Q. Sohail (817705), M. Baum (817707)   +6 more
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Chemical, rheological and bread making characteristics of bran duster flours from roller flourmills.

, 2014
Bran dusters are used in the wheat flour milling process to increase flour extraction rate. Chemical, rheological and bread characteristics of bran duster flours (BDR1, BDR2, BDR3) and straight run flour (SRF) obtained from two commercial roller ...
Shwetha, B. Gaikwad, Indrani, D., Suresh, D.Sakhare, Aashitosh, A. Inamdar   +3 more
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PREDICTION OF WHITE FLOUR QUALITY OBTAINED BY INDUSTRIAL MILLING OF WHEAT

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2014
In order to establish the relations between quality of the wheat and white flour obtained through industrial milling, several parameters related to functional properties of the proteins and starch were analyzed.
IULIANA APRODU, GEORGETA STOENESCU , VIOLETA IONESCU, IULIANA BANU   +3 more
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EFFECT OF THE INDUSTRIAL MILLING PROCESS ON THE RHEOLOGICAL BEHAVIOR OF DIFFERENT TYPES OF WHEAT FLOUR

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2010
In the milling process a large number of milling streams are obtained. These fractions are usually combined into a single composite product, but it is possible to select for blending certain fractions to obtaining different types of flours.
Violeta Ionescu, Georgeta Stoenescu, Iuliana Banu, Iuliana Aprodu   +3 more
doaj  

The utilisation of gluten fractions as quality parameters in selected South African wheat cultivars

, 2010
The association between hexaploid wheat (Triticum aestivum L.) quality parameters and gluten protein were determined for selected South African wheat cultivars.
Wentzel, Barend Smit
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Changes in the structural and mechanical properties of bakery products with the addition of buckwheat bran

, 2021
In the paper the influence of dietary fiber of buckwheat as a product for dietary nutrition, on structural and mechanical properties of dough with fructose for diabetic bakery products was studied.
Shevchenko, Anastasiia
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