Safety evaluation of the food enzyme endo-1,4-β-xylanase from genetically modified Aspergillus niger strain XYL [PDF]
, 2017 Publisher ...
Aguilera-Gomez, Margarita +31 more
core +3 more sources
Comparative Study on Protein Quality and Rheological Behavior of Different Wheat Species
Agronomy, 2020 The quantity and quality of protein and the rheological traits of wheat are crucial for processing flour in the baking industry, but there are few comparisons in the literature between old and modern wheat species.
Khoa Dang Tran +6 more
doaj +1 more source
What should organic farmers grow: heritage or modern spring wheat varieties? Report from a study comparing yields, grain and bread quality [PDF]
, 2019 For a 100% organic value chain, we need more varieties suitable for organic cultivation. Varieties bred for organic growing is a challenge in small markets. Many breeding goals are equal for organic and conventional cereals.
Dieseth, Jon Arne +4 more
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Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties
Applied SciencesThis study aimed to determine the baking quality of rye flour in terms of the content and properties of its polysaccharides, i.e., starch and pentosans.
Sylwia Stępniewska +5 more
doaj +1 more source
Effect of Baking Soda-Peroxide Dentifrice on Post-Surgical Wound Healing [PDF]
, 1995 Purpose: To investigate the effect of a baking soda-hydrogen peroxide (0.75%) dentifrice on wound healing, plaque formation, gingival inflammation, wound healing, patient comfort, probing depth, and clinical attachment level following gingival flap ...
Dentino, Andrew R.
core +1 more source
Mit Mikrobrötchen bessere Weizen finden [PDF]
, 2017 The trade-value of organically grown wheat is mostly determined by the wet gluten content, the SDS-sedimentation value and the stirring number. Further information about wheat quality can be obtained through the rapid-mix test, however, both the rapid ...
Müller, Karl-Josef, Österle, N.
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Die Bodenkultur, 2017 In general, micro-baking tests are used to determine the baking quality when only low amounts of test flour are available, for example, in grain breeding.
Frauenlob Johannes +5 more
doaj +1 more source
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
doaj +1 more source
Texture evolution of "Amaretti" cookies during storage [PDF]
, 2006 The results of a study on texture evolution during 35 days of storage of ldquoamarettirdquo, a typical Italian cookie, packaged in two different ways are reported.
Catzeddu, Pasquale +3 more
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Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters
Czech Journal of Food Sciences, 2019 Mixolab has been used for rapid assessment of common wheat quality, but data about hulled wheats quality are rare. The aim of this work was to test the potential of Mixolab II in the baking quality evaluation of emmer wheat varieties.
Magdaléna Lacko-Bartošová +3 more
doaj +1 more source