Results 171 to 180 of about 859 (186)
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Alveograph and Mixolab parameters associated with Puroindoline‐D1 genes in Chinese winter wheats
Journal of the Science of Food and Agriculture, 2013AbstractBackgroundGrain texture is one of the most important characteristics of bread wheat and has a significant influence on end‐use qualities.ResultsForty‐three Chinese cultivars were tested under three environments and used to characterise kernel hardness, Puroindoline‐D1 alleles and Alveograph and Mixolab parameters.
Feng, Chen +6 more
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Journal of Agricultural and Food Chemistry, 2003
Moisture, protein, wet gluten, dry gluten, and alveograph parameters (W, P, and P/L) of whole wheat grown in different countries around the world were analyzed using near infrared (NIR) transmittance spectroscopy. Modified partial least squares on NIR spectra (850-1048.2 nm) were developed for each constituent or physical property. The best models were
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Moisture, protein, wet gluten, dry gluten, and alveograph parameters (W, P, and P/L) of whole wheat grown in different countries around the world were analyzed using near infrared (NIR) transmittance spectroscopy. Modified partial least squares on NIR spectra (850-1048.2 nm) were developed for each constituent or physical property. The best models were
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Journal of Cereal Science, 2005
The effect of substituting canola oil/caprylic acid structured lipid (SL) for partially hydrogenated shortening (at 0, 25, 50, 75, and 100% levels) on the rheology of soft wheat flour dough (28.4% total lipid on flour weight basis, 43% moisture) was determined using the Alveograph. The effect of SL substitution on baking and textural qualities of sugar-
K Addo, Youling L Xiong, Casimir C Akoh
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The effect of substituting canola oil/caprylic acid structured lipid (SL) for partially hydrogenated shortening (at 0, 25, 50, 75, and 100% levels) on the rheology of soft wheat flour dough (28.4% total lipid on flour weight basis, 43% moisture) was determined using the Alveograph. The effect of SL substitution on baking and textural qualities of sugar-
K Addo, Youling L Xiong, Casimir C Akoh
exaly +2 more sources
A Modified Alveograph Method for Hard Winter Wheat Flour1
Agronomy Journal, 1963SynopsisDifferentiation, ranking, and replicability were improved by modifying the original alveograph method for testing hard winter wheat flour quality.
M. D. Shogren +3 more
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Cereal Research Communications, 2008
In the present study, correlations between wet gluten content, valorigraphic value and alveographic parameters (P, L, P/L, G, W) of winter wheat varieties were investigated as influenced by fertilizer and fertilizer + fungicide treatment in the years 2001 and 2002. Various correlation analyses (Pearson correlation, principal component analysis, cluster
Tanács, L., Matuz, J., Petróczi, I.
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In the present study, correlations between wet gluten content, valorigraphic value and alveographic parameters (P, L, P/L, G, W) of winter wheat varieties were investigated as influenced by fertilizer and fertilizer + fungicide treatment in the years 2001 and 2002. Various correlation analyses (Pearson correlation, principal component analysis, cluster
Tanács, L., Matuz, J., Petróczi, I.
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Canadian Institute of Food Science and Technology Journal, 1987
Abstract Samples of Neepawa, BW15 and Glenlea hard red spring wheat were each milled to low, normal and high starch damage levels on an experimental mill equipped with 254 mm (10 inch) rolls. The flours obtained were used to assess the alveograph properties in relation to starch damage, dough water level and wheat variety. Analysis of variance showed
K.R. Preston, R.H. Kilborn, J.E. Dexter
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Abstract Samples of Neepawa, BW15 and Glenlea hard red spring wheat were each milled to low, normal and high starch damage levels on an experimental mill equipped with 254 mm (10 inch) rolls. The flours obtained were used to assess the alveograph properties in relation to starch damage, dough water level and wheat variety. Analysis of variance showed
K.R. Preston, R.H. Kilborn, J.E. Dexter
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Alveographic Techniques in Soft Wheat Flour Quality Evaluation
Canadian Institute of Food Science and Technology Journal, 1985K. Hardy, V.F. Rasper
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Adapted Hydration: A Modern Way of Understanding Alveographs
2008Michel Dubois +2 more
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2012
Bu araştırma, bazı reolojik özellikler (alveograf, miksograf ve farinograf) arasındaki ilişkilerin belirlenmesi amacıyla 20 ekmeklik buğday genotipi ile yürütülmüştür. Hamurun-reolojik özellikleri; fırıncılık ürünlerinin kalitesini doğrudan etkilediğinden ve aynı zamanda hamurun yapısı hakkında bilgi vermesi nedeniyle oldukça önemlidir.
AYDOGAN, Seydi +6 more
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Bu araştırma, bazı reolojik özellikler (alveograf, miksograf ve farinograf) arasındaki ilişkilerin belirlenmesi amacıyla 20 ekmeklik buğday genotipi ile yürütülmüştür. Hamurun-reolojik özellikleri; fırıncılık ürünlerinin kalitesini doğrudan etkilediğinden ve aynı zamanda hamurun yapısı hakkında bilgi vermesi nedeniyle oldukça önemlidir.
AYDOGAN, Seydi +6 more
openaire +1 more source
Wheat flour dough Alveograph characteristics predicted by Mixolab regression models
Journal of the Science of Food and Agriculture, 2012Georgiana Gabriela Codina +2 more
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