Results 71 to 80 of about 859 (186)
Kernel hardness and dough reological investigation on different wheat varieties [PDF]
, 2013 The aim of this research was the investigation of winter wheat varieties, the kernel hardness and the dough features. We determined the kernel hardness with two dynamic methods. We measured the parameters of flour.
Szabó P. Balázs +2 more
core +1 more source
Agronomy, 2020 Flour from old varieties are usually considered very weak flours, and thus difficult to use in breadmaking especially when processed as Italian “Tipo 2” flour.
Lorenzo Guerrini +6 more
doaj +1 more source
Wheat and flour quality relations in a commercial mill
Czech Journal of Food Sciences, 2001 The bread-making quality of forty commercial winter wheat samples, grown in the western region of the CzechRepublic, and their flours (white flours with ash content of about 0.5%) prepared in a commercial mill was studied.
M. Hrušková +2 more
doaj +1 more source
, 1995 Thirty-three winter wheat hybrids produced using a chemical hybridizing agent and their 27 parents were compared for bread-making quality. The F1 was intermediate between the two parents for grain hardness, Pelshenke test and W of alveograph ...
M. Rousset +4 more
core +1 more source
Foods, 2020 This study aimed at understanding how the presence or absence of NaCl influences dough rheological performance of soft wheat cvs. currently used in the Italian bread manufacturing industry as a scientific support to national health strategies to reduce ...
Marina Carcea +3 more
doaj +1 more source
Foods, 2020 The aim of this work was to investigate the effect of date seed water-soluble polysaccharides (DSP) and hemicellulose (DSH) as dietary fiber sources in enhancing the wheat bread’s quality.
Fatma Bouaziz +4 more
doaj +1 more source
Demonstration and quantification of grain, dough and loaf volume tests.
, 2018 a) Grain samples for protein testing and milling, b) Alveograph example demonstrating that P/L is the height to width ratio which measures extensibility and W, area under the curve measures dough strength.
Ravi P. Singh (1849204) +11 more
core +1 more source
, 2008 The rheological properties of 17 pure European wheat cultivars were analyzed and evaluated in relation to the bread volume. Rheological testing included two empirical rheological methods, farinograph and alveograph, and more fundamental creep-recovery ...
Dewettinck, Koen +7 more
core +1 more source
Influence of irrigation on wheat crop Influência da irrigação na cultura do trigo
Engenharia Agrícola, 2013 The use of irrigation has been increased significantly in wheat crops in Brazil. This study aims to evaluate the effect of irrigation on the productivity, on flour technological quality and on the wheat root system.
Danilton L. Flumignan +4 more
doaj
The influence of reducing and oxidising agents on the rheology of wheat flour dough
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2008 The effects of a reducing agent (L-cysteine hydrochloride monohydrate), oxidising agents (inactivated dry yeast, L-tyrosine) and other two amino acids (L-threonine and L-tryptophan) on the rheological characteristics of wheat flour dough and its ...
Pavlína Pečivová +3 more
doaj +1 more source