Results 61 to 70 of about 859 (186)

Changes of wheat flour properties during short term storage

Czech Journal of Food Sciences, 2002
Two samples of commercial wheat flour from the last year's harvest were stored for three months (in the period from November to April) under different conditions.
M. Hrušková, D. Machová
doaj   +1 more source

Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products

Journal of the Science of Food and Agriculture, Volume 104, Issue 8, Page 4671-4679, June 2024.
Abstract Background The consumption of foods such as sweet potato and cassava with high levels of carotenoids is a possible solution to reduce vitamin A deficiency. In this study, we evaluated the kinetics of thermal degradation of carotenoids. The content of carotenoids was quantified by high‐performance liquid chromatography, first in fresh material,
Maria A Ospina, Jhon Larry Moreno, Thierry Tran, Angélica M. Jaramillo, Sonia Gallego‐Castillo, Bernardo Ospina, Dominique Dufour   +6 more
wiley   +1 more source

Effects of added resulting flours from heat‐treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread

Cereal Chemistry, Volume 101, Issue 3, Page 668-680, May/June 2024.
Abstract Background This work determined the effect of compositing wheat flour with the resulting flour (15% and 30%) from heat‐treated Bambara seeds on dough rheology and breadmaking properties. Bambara seeds (conditioned 53% moisture) were infrared or microwave heat (1200 W at 130°C) treated alone and in combination.
Peter Mukwevho, M. Naushad Emmambux
wiley   +1 more source

Mean, minimum and maximum values of the different agronomic and quality traits measured on 120 FWW genotypes at Tel Hadya, Syria, 2011–2012.

, 2015
a: SED (Standard error of the differences of the means) is indicated for yield, days to heading, days to maturity, plant height; and SD (Standard deviation) is indicated for quality traits: grain protein content, FDT: Farinograph development time, FST ...
W. Tadesse (817701), F. C. Ogbonnaya (817702), A. Jighly (817703), S. Rajaram (817706), M. Sanchez-Garcia (817704), Q. Sohail (817705), M. Baum (817707)   +6 more
core   +1 more source

ANALYSYS OF THE CORRELATION BETWEEN WHEAT DOUGH STRENGTH AND STORAGE PROTEINS

Вавиловский журнал генетики и селекции, 2015
We analyzed the hexaploid wheat cultivars Saratovskaya 29, Novosibirskaya 67, Skala, Irtyshanka 10, and Tselinnaya 20 and their introgression lines with Triticum timofeevii Zhuk.
L. V. Obukhova, E. B. Budashkina
doaj  

Study of industrial enzyme improvers of the rheological properties of baking flour and the quality of finished products [PDF]

BIO Web of Conferences
In today’s discerning consumer market, flour milling has evolved beyond merely meeting established standards; it demands an understanding of evolving consumer needs and the ability to tailor products accordingly.
Lensky Nikita, Saidov Anzor, Kalitka Dmitriy, Eseeva Gainiya, Balguzhinova Zhuldyzai   +4 more
doaj   +1 more source

Prediction models to evaluate baking quality instruments for commercial wheat flour

Cereal Chemistry, Volume 101, Issue 3, Page 681-691, May/June 2024.
Abstract Background and Objectives Loaf volume is the main indicator of wheat flour quality, but test baking has major limitations. Here, prediction models were used to evaluate which methodology best captured the baking quality in Swedish commercial wheat flour and if the chemical composition of flour increased prediction accuracy. Findings Flour type
Louise Selga, Eva Johansson, Roger Andersson   +2 more
wiley   +1 more source

Genome-Wide Association Mapping of Yield and Grain Quality Traits in Winter Wheat Genotypes.

PLoS ONE, 2015
The main goal of this study was to investigate the genetic basis of yield and grain quality traits in winter wheat genotypes using association mapping approach, and identify linked molecular markers for marker assisted selection.
W Tadesse, F C Ogbonnaya, A Jighly, M Sanchez-Garcia, Q Sohail, S Rajaram, M Baum   +6 more
doaj   +1 more source

Antinutrient removal in yellow lentils by malting

Journal of the Science of Food and Agriculture, Volume 104, Issue 1, Page 508-517, 15 January 2024.
Abstract BACKGROUND To improve the current low per capita consumption of lentils, the present study first aimed to minimize the anti‐nutrient content of two yellow Moroccan and Italian lentil seeds by resorting to the malting process and then testing the resulting decorticated flours as ingredients in the formulation of gluten‐free fresh egg pastas ...
Alessio Cimini, Alessandro Poliziani, Lorenzo Morgante, Mauro Moresi   +3 more
wiley   +1 more source

Comparison of alveohraph and extensigraph properties of winter wheat samples

, 2009
The rheological properties of dough are determined by the amount and proportion of gliadin and glutenin proteins. Extensibility and resistance to the extension of doughs which can be measured using the extensigraph or alveograph allow good assesment of ...
Mars, Éva, Boros, Norbert, Borbély, Mária, Győri, Zoltán, Tarján, Zsuzsanna   +4 more
core   +1 more source