Results 11 to 20 of about 185,186 (294)

Energy utilisation in commercial bread baking [PDF]

, 2013
The aim of this project was to benchmark energy utilisation of bread manufacturing and to provide methodologies and results with the aim of improving efficiency in commercial bakeries.
Paton, Joe Bramwell
core   +6 more sources

Origin and evolution of the bread wheat D genome

bioRxiv, 2023
Bread wheat (Triticum aestivum) is a globally dominant crop and major source of calories and proteins for the human diet. Compared to its wild ancestors, modern bread wheat shows lower genetic diversity caused by polyploidisation, domestication, and ...
Emile Cavalet-Giorsa, Andrea González-Muñoz, Naveenkumar Athiyannan, Samuel Holden, Adil Salhi, Catherine Gardener, J. Quiroz-Chávez, S. Rustamova, A. Elkot, M. Patpour, Awais Rasheed, Long Mao, E. Lagudah, Sambasivam K. Periyannan, A. Sharon, A. Himmelbach, J. Reif, Manuela Knauft, M. Mascher, N. Stein, N. Chayut, Sreya Ghosh, D. Perović, Alexander Putra, Ana B. Perera, Chia-Yi Hu, Guotai Yu, H. Ahmed, Konstanze D. Laquai, Luis F. Rivera, Renjie Chen, Yajun Wang, Xin Gao, Sanzhen Liu, W. Raupp, Eric L. Olson, Jong-Yeol Lee, P. Chhuneja, S. Kaur, Peng Zhang, Robert F. Park, Yi Ding, Deng-Cai Liu, Wan-Long Li, F. Nasyrova, Jan Dvorak, Mehrdad Abbasi, Meng Li, Naveen Kumar, Wilku B. Meyer, Willem H. P. Boshoff, B. Steffenson, O. Matny, P. Sharma, Vijay K. Tiwari, S. Grewal, Curtis J. Pozniak, H. Chawla, J. Ens, Luke T. Dunning, J. Kolmer, G. Lazo, Steven S. Xu, Yong Q. Gu, Xianyang Xu, C. Uauy, Michael Abrouk, S. Bougouffa, G. Brar, B. Wulff, S. Krattinger   +70 more
semanticscholar   +1 more source

Evolution and origin of bread wheat

The Plant Cell, 2022
Bread wheat (Triticum aestivum, genome BBAADD) is a young hexaploid species formed only 8,500–9,000 years ago through hybridization between a domesticated free-threshing tetraploid progenitor, genome BBAA, and Aegilops tauschii, the diploid donor of the ...
Avraham A. Levy, M. Feldman
semanticscholar   +1 more source

Gluten-Free Bread and Bakery Products Technology

Foods, 2022
Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods ...
Z. Šmídová, J. Rysová
semanticscholar   +1 more source

Population genomic analysis of Aegilops tauschii identifies targets for bread wheat improvement

Nature Biotechnology, 2021
Aegilops tauschii, the diploid wild progenitor of the D subgenome of bread wheat, is a reservoir of genetic diversity for improving bread wheat performance and environmental resilience. Here we sequenced 242 Ae.
K. Gaurav, Sanu Arora, P. Silva, J. Sánchez-Martín, R. Horsnell, Liangliang Gao, G. Brar, Victoria Widrig, W. John Raupp, Narinder Singh, Shuangye Wu, S. Kale, C. Chinoy, P. Nicholson, J. Quiroz-Chávez, J. Simmonds, S. Hayta, M. Smedley, W. Harwood, S. Pearce, David Gilbert, Ngonidzashe Kangara, Catherine Gardener, Macarena Forner-Martínez, Jiaqian Liu, Guotai Yu, S. Boden, Attilio Pascucci, Sreya Ghosh, Amber N. Hafeez, Tom O'Hara, Joshua Waites, Jitender Cheema, B. Steuernagel, M. Patpour, A. Justesen, Shu-Yu Liu, J. Rudd, Raz Avni, A. Sharon, B. Steiner, R. P. Kirana, H. Buerstmayr, A. Mehrabi, F. Nasyrova, N. Chayut, O. Matny, B. Steffenson, N. Sandhu, P. Chhuneja, E. Lagudah, A. Elkot, Simon M. Tyrrell, Xingdong Bian, R. Davey, M. Simonsen, L. Schauser, V. Tiwari, H. R. Kutcher, P. Hucl, Aili Li, Deng-Cai Liu, Long Mao, Steven S. Xu, G. Brown-Guedira, J. Faris, J. Dvorak, Ming-Cheng Luo, K. Krasileva, Thomas M. Lux, Susanne Artmeier, K. Mayer, C. Uauy, M. Mascher, A. Bentley, B. Keller, J. Poland, B. Wulff   +77 more
semanticscholar   +1 more source

Sustainable plant-based ingredients as wheat flour substitutes in bread making

npj Science of Food, 2022
Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation.
Ya-Qin Wang, Ching‐Sung Jian
semanticscholar   +1 more source

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Foods, 2021
Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g.
Roberta Tolve, B. Simonato, Giada Rainero, Federico Bianchi, C. Rizzi, Mariasole Cervini, G. Giuberti   +6 more
semanticscholar   +1 more source

Bee Bread as a Promising Source of Bioactive Molecules and Functional Properties: An Up-To-Date Review

Antibiotics, 2022
Bee bread is a natural product obtained from the fermentation of bee pollen mixed with bee saliva and flower nectar inside the honeycomb cells of a hive.
Meryem Bakour, Hassan Laaroussi, D. Ousaaid, Asmae El Ghouizi, I. Es-safi, Hamza Mechchate, B. Lyoussi   +6 more
semanticscholar   +1 more source

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Foods, 2021
Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties ...
A. Culețu, D. Duță, M. Papageorgiou, T. Varzakas   +3 more
semanticscholar   +1 more source

Adding Mealworm (Tenebrio molitor L.) Powder to Wheat Bread: Effects on Physicochemical, Sensory and Microbiological Qualities of the End-Product

Molecules, 2022
Entomophagy, that is, the consumption of insects, is gaining more and more popularity. The research carried out so far on the use of edible insects in the food industry has shown that they are a valuable source of protein, and do not significantly affect
M. Gantner, K. Król, A. Piotrowska, B. Sionek, A. Sadowska, Klaudia Kulik, Mateusz Wiącek   +6 more
semanticscholar   +1 more source