Results 31 to 40 of about 859 (186)
Bread making potential of Triticum aestivum and Triticum spelta species
Open Life Sciences, 2020 The aim of this study was to assess the effect of two winter wheat species: Triticum aestivum ssp. vulgare, and Triticum spelta, cultivated in different percentage of cereals in crop rotation, on their bread making potential.
Podolska Grażyna +2 more
doaj +1 more source
Investigation of processing characteristics of high-protein wheat grain
Новые технологии, 2019 Protein content in wheat is one of the most pressing problems of farmers, because it is this vegetable protein that plays the decisive role in ensuring the nutrition of a person.
O. P. Khrapko +3 more
doaj +1 more source
Zernovì Produkti ì Kombìkorma, 2020 Practice of processing of new types of wheat is widespread in the world, but it’s almost unknown in the CIS countries, because selection for many years aimed at obtaining exclusively high protein bread-baking varieties of wheat.
D. Zhygunov +3 more
doaj +1 more source
Productivity and grain quality of winter common wheat varieties developed by the “FRC “Nemchinovka”
Зерновое хозяйство России, 2023 Obtaining wheat grain with good baking qualities is an important part of the food security of the Russian Federation. An important link in the production of grain is the development of winter common wheat varieties, which have genetically determined ...
B. I. Sandukhadze +4 more
doaj +1 more source
Bread-Making Potential and Yielding of Hybrid Wheat Under Varied Agronomic and Environmental Factors
Acta Universitatis Cibiniensis. Series E: Food Technology, 2022 The purpose of this study was to determine the effect of simplified tillage systems (RT, NT) in comparison with conventional tillage (CT) on technological grain quality and baking value, as well as of hybrid wheat grown under variable weather conditions.
Buczek Jan +3 more
doaj +1 more source
Italian Journal of Agronomy, 2016 The increasing demand for a high and homogeneous technological quality of common wheat (Triticum aestivum L.) points out the necessity of improving wheat with by a higher protein (GPC) and gluten content, strength of dough (W) and dough stability.
Massimo Blandino +2 more
doaj +1 more source
Comparison of the alveographic qualification and the baking quality of winter wheat
Acta Agraria Debreceniensis, 2007 On the basis of the operative French regulations, we qualified the alveographic qualification and the valorigraphic qualification respectively for each of the 10-14 winter wheat varieties grown each year between 2002-2005, and used in a field experiment at the Karcag Research Institute of the University of Debrecen.
Árpád Tóth +3 more
openaire +2 more sources
IOP Conference Series: Earth and Environmental Science, 2021 Abstract Due to the constantly growing demand for flour confectionery and culinary products, it became necessary to develop specialized requirements for the quality of wheat flour as a raw material. To date, there are no such requirements in our country, and for the production of these products, bakery flour obtained according to the ...
E P Meleshkina +3 more
openaire +1 more source
Predicting cookie wheat germplasm performance
Czech Journal of Genetics and Plant Breeding, 2011 Compared to the large effort spent developing Brazilian bread wheat cultivars, relatively few soft wheat cultivars for cookie flour were released in this country in the recent years.
J. L. DE ALMEIDA +1 more
doaj +1 more source