Results 181 to 190 of about 348,990 (307)

Effects of Early, High Moisture Harvesting on Grain, Milling, Flour, and Baking Quality of Six Winter Wheat Varieties

open access: yesCereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Three US soft wheat varieties (Hilliard, Wilson, and Kokosing), one Korean soft wheat variety (Olgeru), and two Korean hard wheat varieties (Keumkang and Sukang) were harvested three times on weekly intervals beginning at approximately 20% grain moisture, and were evaluated for grain, milling, flour quality, and ...
Prabath Senanayaka Mudiyanselage   +3 more
wiley   +1 more source

Ashes to Ashes?

open access: yesThe US Army War College Quarterly: Parameters, 1995
openaire   +2 more sources

Analyzing Twin Sigma Mixing Curves: Reliability for Characterizing Strong Wheat Flour Properties

open access: yesCereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The standard Farinograph protocol with mixing speed of 63 rpm presents challenges in identifying the dough development time (DDT) of strong wheat flours due to flat mixing curves or double peaks. This study illustrated these issues on strong and very strong flours representing several mixing curve shapes and ...
Carly Isaak   +5 more
wiley   +1 more source

Determining the Nutritional Potential of Ancient Wheat Species: A Closer Look at Starch and Protein Digestibility, and Phenolic Acid Content

open access: yesCereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage   +5 more
wiley   +1 more source

Maize Kernel Composition and Morphology Influences Pericarp Retention During Nixtamalization

open access: yesCereal Chemistry, EarlyView.
Abstract Background and Objectives Pericarp retention during nixtamalization directly influences masa quality, affecting texture, machinability, and nutritional content of staple foods such as tortillas and chips. Despite its industrial relevance, the underlying kernel traits that govern pericarp retention remain poorly characterized.
Michael J. Burns   +4 more
wiley   +1 more source

Nb<sub>2</sub>O<sub>5</sub>/g-C<sub>3</sub>N<sub>4</sub> Composite Photocatalysts Supported on Etna-Derived Aluminosilicate for Solar H<sub>2</sub> Production. [PDF]

open access: yesMaterials (Basel)
Fiorenza R   +11 more
europepmc   +1 more source

Linear Programming Optimization of Nutritional and Technological Properties in Wheat Bread Fortified With Taioba (Xanthosoma sagittifolium L.) Leaf Flour

open access: yesCereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study applied linear programming to optimize taioba (Xanthosoma sagittifolium) leaf flour (TLF) incorporation in wheat bread, balancing nutritional enrichment and technological quality. Findings Breads containing 0%–15% TLF (flour basis) were produced and evaluated for composition, dough expansion, specific ...
Diana Jessica Souza Guimarães   +3 more
wiley   +1 more source

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