Results 111 to 120 of about 859 (186)

Sources of variation in spring wheat (Triticum aestivum L.) cultivars of the Western and Southern Cape. II. Baking characteristics

, 2000
Protein content and quality determine flour quality, as well as the success of bread-baking. The stability of wheat quality characteristics is of great importance to the milling and baking industry, who have to produce an end product of acceptable and ...
Agenbag G.A., Nel M.M., Purchase J.L.
core  

The Bran and Grain Grinding Level Affect the Tensile Characteristics of Bioplastics Derived from Wholegrain Wheat Flours. [PDF]

Polymers (Basel), 2023
Dominici F, Puglia D, Luzi F, Governatori C, Tosti G, Benincasa P.   +5 more
europepmc   +1 more source

Improvement of Rheological, Textural and Sensorial Properties of Dough and Enriched Cakes by Addition of <i>Cucumis melo</i> L. Peels Powder. [PDF]

Food Sci Nutr
Mallek-Ayadi S, Bahloul N.
europepmc   +1 more source

Effect of yeast on functional and rheological characteristics of whole wheat flour and its effect on quality of chapati. [PDF]

J Food Sci Technol, 2023
Khan MA, Chiravi K, Wadikar DD, Mahesh C, Harilal PT, Semwal AD.   +5 more
europepmc   +1 more source

Sicilian Rivet Wheat Landraces: Grain Characteristics and Technological Quality of Flour and Bread. [PDF]

Plants (Basel), 2023
Spina A, Guarnaccia P, Canale M, Sanfilippo R, Bizzini M, Blangiforti S, Zingale S, Lo Piero AR, Allegra M, Sicilia A, Nicotra C, Anastasi U.   +11 more
europepmc   +1 more source

Evaluation of grain yield, and quality characteristics of some bread wheat cultivars in different agro-ecological regions of Türkiye. [PDF]

Heliyon
Aktaş B, Gökdere Hİ.
europepmc   +1 more source

Effect of <i>1Bx7null</i> on Soft Wheat Cookie Quality Under Different Nitrogen Inputs and Its CAPS Marker Development. [PDF]

Foods
Zhang P, Song G, Zhang Y, Yao J.
europepmc   +1 more source

THE QUALITY OF WHEAT FLOUR UNDER THE INFLUENCE OF NITROGEN AND PHOSPHORUS DOSES

, 2015
Analysis of flour quality indicators, ie wet gluten, falling number, Zelenysedimentation test, gluten deformation index, the glutenic index, farinograph test and alveograph test, are currently used in the baking industry in the EU and highlights the ...
Dodocioiu, Ana Maria, Capruciu, Ramona, Matei, Gheorghe   +2 more
core  

Advancing Viscoelastic Material Characterization Through Computer Vision and Robotics: MIRANDA and RELAPP. [PDF]

Materials (Basel)
Monleón-Getino A, Madarnás-Gómez V, Cobos-Soler M, Almacellas E, Ramos-Castro J, Bielsa X, López-Brosa P, Sahuquillo-Estrugo À, Marsà-González I, Rodríguez-Mena A.   +9 more
europepmc   +1 more source

Association of Kernel Hardness and Puroindoline Genes with Alveograph and Mixolab Parameters

Acta Agronomica Sinica, 2012
Feng CHEN, Huan-Huan LI, Fu-Yan ZHANG, Xiao-Li SHANG, Hai-Xia XU, Dang-Qun CUI   +5 more
openaire   +1 more source