Results 31 to 40 of about 6,891,200 (292)
Foods, 2021 Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same ...
Marina Schopf, Katharina Anne Scherf
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Foliar N application at anthesis alters grain protein composition and enhances baking quality in winter wheat only under a low N fertiliser regimen [PDF]
, 2019 Wheat is the second biggest staple crop worldwide and is mainly consumed in the form of baked goods, requiring a specific flour quality. Grain protein concentration (GPC) is an underpinning parameter for baking quality and therefore strongly influences ...
Scherf, K. A. +9 more
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The use of spelt wheat (Triticum spelta L.) for baking applications
Plant, Soil and Environment, 2002 Five cultivars of spelt wheat (Rouquin, Bauländer Spelz, Schwabenkorn, Franckenkorn and Holstenkorn) have been evaluated for baking quality by means of direct and indirect indicators.
T. Bojňanská, H. Frančáková
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Current Research in Food Science, 2020 Vital gluten is a by-product of wheat starch production and commonly used in bread making, but its quality is difficult to predict. The most accurate method to determine vital gluten quality is the baking experiment, but this approach is time- and labor ...
Marina Schopf, Katharina Anne Scherf
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Consumer Baking Company in Paterson, New Jersey
, 1932 Consumers Baking Company produers of Wonder bread, 534 Ellison Place, circa ...
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Frontiers in Plant Science, 2020 Wheat productivity has been significantly improved worldwide through the incorporation of novel genes from various gene pools, not least from wild relatives of wheat, into the commonly cultivated bread and durum wheat.
Eva Johansson +5 more
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Influence of Baking and Thawing Conditions on Quality of Par-Baked Meat Pie
Journal of Agriculture & Life Science, 2013 We determined the influences of baking time and thawing conditions on par-baked meat pie from commercial wheat flours in Korean market. Optimum water absorption and resting time of dough sheet for meat pie were 33% and one hour, respectively. Loaf volume and crust color of par-baked meat pie with 12 min initial baking at 210°C, frozen at -30°C and then
Ha-Na Kang +6 more
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EFFECTS OF TEMPERATURE AND AIRFLOW ON VOLUME DEVELOPMENT DURING BAKING AND ITS INFLUENCE ON QUALITY OF CAKE [PDF]
Journal of Engineering Science and Technology, 2014 Volume and texture of cake are among the important parameters in measuring the quality of cake. The processing conditions play important roles in producing cakes of good quality.
NURUL ATIQAH SANI +3 more
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Yeast Gcn2 retains activity following humanization of its auto‐phosphorylation region
FEBS Open Bio, EarlyView.Using Saccharomyces cerevisiae as a model to study Gcn2 activation and regulation is limited by the lack of antibodies detecting phosphorylated Gcn2. To overcome this, we engineered Gcn2‐HsC, a yeast Gcn2 variant recognizable by commercial anti‐human phospho‐GCN2 antibodies.
Reuben A. Anderson +2 more
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Foods, 2022 Improving milling and baking properties is important during wheat breeding. To determine changes in milling and baking quality of hard winter wheat, 23 adapted cultivars released in the Great Plains between 1870 and 2013 were grown in triplicate in a ...
Sujun Liu +4 more
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