Results 51 to 60 of about 859 (186)
Study on the relationship between quality indexes of rheological properties of wheat flour
Liang you shipin ke-ji, 2019 56 representative wheat flour samples were detected by Farinograph, Extensograph, Alveograph and Glutograph-E respectively, and the relationship between rheological properties such as farinogram properties, tensile properties, alveogram characteristics ...
BA Rui-xin +4 more
doaj +1 more source
Anthocyanin bio-fortified colored wheat: Nutritional and functional characterization. [PDF]
PLoS ONE, 2018 Colored wheat, rich in anthocyanins, has created interest among the breeders and baking industry. This study was aimed at understanding the nutritional and product making potential of our advanced, high yielding and regionally adapted colored wheat lines.
Saloni Sharma +7 more
doaj +1 more source
Journal of Food Quality, Volume 2025, Issue 1, 2025.In this study, the effect of drought stress at different growing stages (tillering, jointing‐booting, heading‐flowering, and filling‐maturing) on the qualities of wheat flour and steamed bread was investigated using three winter wheat varieties (Huaimai 58, Yannong 19, Aikang 58). As for Huaimai 58, all stages of drought treatments significantly (p < 0.
Fengcun Yu +4 more
wiley +1 more source
Effect of sucrose on the mixolab, alveograph charactersitics and breadmaking properties of strong wheat flour [PDF]
, 2008 The effects of the addition of sucrose (1%, 3%, 6%, 15%, 20%), on various rheological characteristics of wheat dough from a strong flour has been studied.
Pâslaru, V. +1 more
core
The Scientific World Journal, 2014 The effects of wheat bug infestation (Eurygaster spp. and Aelia spp.) on the composition of wheat gluten proteins and its influence on flour technological quality were investigated in the present study.
Aleksandra M. Torbica +3 more
doaj +1 more source
How to reduce gluten in foods: a critical review of patents
International Journal of Food Science &Technology, Volume 59, Issue 11, Page 8069-8081, November 2024.Gluten proteins in wheat, barley, and rye cause celiac disease. Rarely cited in the scientific literature, food processing methods to reduce gluten were described in 89 patents published up to August 2024. Summary Specific gluten protein fractions cause major health problems to individuals with coeliac disease.
Pierre Gélinas, Jérémie Théolier
wiley +1 more source
Accelerating wheat improvement through trait characterization: advances and perspectives
Physiologia Plantarum, Volume 176, Issue 5, September/October 2024.Abstract Wheat (Triticum spp.) is a primary dietary staple food for humanity. Many wheat genetic resources with variable genomes have a record of domestication history and are widespread throughout the world. To develop elite wheat varieties, agronomical and stress‐responsive trait characterization is foremost for evaluating existing germplasm to ...
Rajib Roychowdhury +5 more
wiley +1 more source
Biplot of principal component analysis.
, 2015 (A) Eigenvalues of the correlation matrix symbolized as vectors representing the quality traits. (B) The 118 Facultative and Winter Wheat ICARDA lines and Bezostaya and Solh are plotted on the plane determined by the first two PC.
W. Tadesse (817701) +6 more
core +1 more source
Innovations in nondestructive assessment of baked products: Current trends and future prospects
Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 4, July 2024.Abstract Rising consumer awareness, coupled with advances in sensor technology, is propelling the food manufacturing industry to innovate and employ tools that ensure the production of safe, nutritious, and environmentally sustainable products. Amidst a plethora of nondestructive techniques available for evaluating the quality attributes of both raw ...
Sunday J. Olakanmi +3 more
wiley +1 more source
Farinograph Vs. Alveograph in Predictive Modelling of Wheat Flours Quality
“Agriculture for Life, Life for Agriculture” Conference Proceedings, 2018 AbstractThe aim of the research was to determine to what extent the farinograph and alveograph parameters correlate with each other, and with the physical-chemical parameters, frequently used in the evaluation of wheat flours quality. Thus, 81 samples of wheat flours were analyzed.
Radiana-Maria Tamba-Berehoiu +5 more
openaire +1 more source