Results 21 to 30 of about 859 (186)

Rheological study in the pasta industry by alveographic analysis

, 2002
The present rheological study was performed using a Chopin alveograph, which is a non-conventional mechanical equipment suitable to monitor very low biaxial strains. This work aims at evaluating the reliability and reproducibility of the UNI 10453 rheological standard method.
PEREGO, PATRIZIA, SORDI A, GRIVON D, CONVERTI, ATTILIO, DOVI V.   +4 more
openaire   +2 more sources

Insights into the Potential of Buckwheat Flour Fractions in Wheat Bread Dough

Applied Sciences, 2022
Buckwheat flour fractions with different particle sizes (PS), comprising various concentrations of valuable nutritional components, represent an opportunity to enhance refined wheat bakery products. The aim of this research was to assess the potential of
Ionica Coţovanu, Costel Mironeasa, Silvia Mironeasa   +2 more
doaj   +1 more source

Maintenance of UK bread baking quality: Trends in wheat quality traits over 50 years of breeding and potential for future application of genomic‐assisted selection

The Plant Genome, Volume 16, Issue 4, December 2023., 2023
Abstract Improved selection of wheat varieties with high end‐use quality contributes to sustainable food systems by ensuring productive crops are suitable for human consumption end‐uses. Here, we investigated the genetic control and genomic prediction of milling and baking quality traits in a panel of 379 historic and elite, high‐quality UK bread wheat
Nick S. Fradgley, Alison R. Bentley, Keith A. Gardner, Stéphanie M. Swarbreck, Matt Kerton   +4 more
wiley   +1 more source

Enrichment of a local sourdough bread with zinc and selenium through the use of biofortified whole wheat flour

International Journal of Food Science &Technology, Volume 58, Issue 9, Page 4562-4571, September 2023., 2023
Enrichment of a sourdough bread with zinc and selenium through the use of Biofortified Whole Wheat Flour (BWWF). Summary In this study, obtaining sourdough bread enriched in zinc (Zn) and selenium (Se) with biofortified whole wheat flour (BWWF) was investigated. Sourdough bread flour was blended with BWWF in the ratios of 25:75, 50:50 and 75:25. The Zn
Yaşar Karaduman, Sıla Seda Özer, Arzu Akın   +2 more
wiley   +1 more source

Impact of different on‐farm management practices on bread wheat quality: a case study in the Yaqui Valley

Journal of the Science of Food and Agriculture, Volume 103, Issue 10, Page 4975-4982, 15 August 2023., 2023
Abstract BACKGROUND Continuous development of new wheat varieties is necessary to satisfy the demands of farmers, industry, and consumers. The evaluation of candidate genotypes for commercial release under different on‐farm conditions is a strategy that has been strongly recommended to assess the performance and stability of new cultivars in ...
Facundo Tabbita, Iván Ortiz‐Monasterio, Francisco J. Piñera‐Chavez, María Itria Ibba, Carlos Guzmán   +4 more
wiley   +1 more source

Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve

Czech Journal of Food Sciences, 2011
The Mixolab device in view of the characterisation of the thermo-mechanical behaviour of ten different flours, and establishing the correlations between the rheological parameters of wheat flour supplemented with different additives such as fungal α ...
Iuliana Banu, Georgeta Stoenescu, Violeta Ionescu, Iuliana Aprodu   +3 more
doaj   +1 more source

Towards stable wheat grain yield and quality under climatic instability

Agronomy Journal, Volume 115, Issue 4, Page 1622-1639, July/August 2023., 2023
Abstract Global wheat production is likely to be affected by projected warming and water scarcity. As climate changes faster than breeding, we focused on genotypic and environmental effects on grain production and quality of present wheat cultivars. To mimic the continuous challenges farmers face given the erratic rainy seasonal and temperature pattern
David J. Bonfil, Shahal Abbo, Doron Degen, Yasmin Simchon, Roi Ben‐David   +4 more
wiley   +1 more source

Enhancing traceability of wheat quality through the supply chain

Comprehensive Reviews in Food Science and Food Safety, Volume 22, Issue 4, Page 2495-2522, July 2023., 2023
Abstract With the growing global population, the need for food is expected to grow tremendously in the next few decades. One of the key tools to address such growing food demand is minimizing grain losses and optimizing food processing operations. Hence, several research studies are underway to reduce grain losses/degradation at the farm (upon harvest)
Mohammad Nadimi, Eric Hawley, Jing Liu, Kurt Hildebrand, Elaine Sopiwnyk, Jitendra Paliwal   +5 more
wiley   +1 more source

Effect of Hemp Seed Oil Addition on the Rheological Properties of Dough and Bread

Applied Sciences, 2022
The aim of the study was to determine the influence of hemp seed oil on the rheological properties of the dough and the properties of white and black wheat flour bread.
Sorina Ropciuc, Laura Carmen Apostol, Cristina Damian, Ancuța Elena Prisacaru   +3 more
doaj   +1 more source

Application of two rheological methods for flour testing to predict pasta quality [PDF]

Acta Periodica Technologica, 2017
Two rheological methods were used for determining the quality of five different spelt flour samples as a raw material for pasta making. The measurements encompassed correlations between the mixolab and alveograph data and textural attributes for
Filipović Jelena S., Filipović Vladimir S.   +1 more
doaj   +1 more source