Results 71 to 80 of about 152,025 (206)
Spread and Microwave Oven Baking Test for Bread Making Quality
, 2010 Spread ratio test of dough and microwave-baked bread were used to study the effects of various flour sources and addition of 2% vital gluten and 12% wheat starch. Before fermentation and at 30, 60 and 90 min of proof time, the width (W) and height (H) of fermented dough was measured and the spread ratio (W/H) was calculated as an indicator of spreading.
Dogan, Ismail Sait +2 more
openaire +3 more sources
International Symposium on Evolutionary Breeding in Cereals [PDF]
, 2013 Evolutionary plant breeding has a long history, but has so far not become part of mainstream breeding research, nor has it been implemented in practice to any substantial degree.
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Effect of powdery mildew attack on quality parameters and experimental bread baking of wheat
Acta Agriculturae Slovenica, 2006 The research of powdery mildew impact on bread making quality of wheat was conducted on seven divergent wheat cultivars/lines, in factorial treatment designs (T0 - untreated and T1 - with fungicide Duett treated variants) at Križevci, Croatia.
Vesna SAMOBOR +2 more
doaj +1 more source
Some correlations between parameters of winter wheat technological quality
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2006 The results of three-year trials (1999 to 2001) conducted with six winter wheat varieties in which was studied the grain yield and parameters of technological quality. Varieties of wheat come from four different localities of the Czech Republic. The most
Jindřiška Kučerová
doaj +1 more source
, 2010 A model for the onset of the reduction in SRF cavity quality factor, the so-called Q-drop, at high accelerating electric fields is presented. Breakdown of the surface barrier against magnetic flux penetration at the cavity equator is considered to be the
A Dzyuba +22 more
core +1 more source
Experiences of an automatic small-scale 'home bakery' in test bakings of six spring wheat varieties
Agricultural and Food Science, 1991 Four units of an automatic small-scale 'home bakery' (Panasonic SD-BT2P, Japan) were tested for their suitability for rapid and simplified test baking. The results indicated that the four baking machines used produced loaves equal in volume.
Jari Peltonen, Hannu Salovaara
doaj
Colloidal interactions in an alternate make cheese : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, (Manawatū), New Zealand [PDF]
, 2017 The role of emulsion structure and interactions on the material and technical functionality of an alternate make cheese (AMC) was investigated. Lab scale cheese samples (25 g comprising 23 wt.% fat and 20 wt.%) were prepared by recombining model ...
Luo, Jing
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Effects of additives and ingredient sizing on the shelf-life of "Amaretti" cookies [PDF]
, 2007 Cookies are characterised by moisture and water activity (aw) higher than 7% and 0.5, respectively. Cookies have the capacity of bending after baking, when they are fresh, unlike biscuits that break when bent.
Catzeddu, Pasquale +5 more
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, 1955 Developed from the hybrid Diamond x Khogot by the Alaska Agricultural Experiment Station, Gasser wheat was released to seed producers in 1955. This variety exhibits an excellent combination of high yield and agronomic desirability m Alaska.
Brinsmade, J.C., Taylor, R.L.
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