Results 71 to 80 of about 49,741 (265)

Characterizing Low Falling Number in the Absence of Elevated Alpha‐Amylase Activity in Soft White Wheat and the Impact on Japanese Sponge Cakes

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Non‐alpha‐amylase induced low falling number was identified in 2024 soft white wheat. The objectives of this work were to characterize these low falling number samples and determine the impact on end‐product quality. The results were analyzed to determine differences in flour characteristics that might result in a low
Gabriely M. Soncin Alfaro, Alecia M. Kiszonas, Sean M. Finnie, Xiaorong Wu, Jayne Bock, Andrew S. Ross, Amber L. Hauvermale, Alison L. Thompson   +7 more
wiley   +1 more source

Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Durum wheat (Triticum turgidum L. subsp. durum) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High‐amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality.
Prashant Kumar, Andrew C. Hogg, Frank Manthey, Michael J. Giroux   +3 more
wiley   +1 more source

Independence of Thermal, Pasting, and Gelling Properties From Particle Size in Cereal Flours Across Heating Temperatures

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigated how particle size influenced pasting and gelling behaviors of cereal flours across a wide range of heating temperatures. Hard wheat, soft wheat, oats, barley, and rye were milled into flours using 0.5‐, 1.0‐, or 2.0‐mm screens, and the resulting flours were subjected to heating over 95°C–140°C ...
Fan Cheng, Dongxing Li, Dong‐Jin Lee, Ke Ding, Janelle Carlin, Emily Moore, Yongfeng Ai   +6 more
wiley   +1 more source

Evolution of bread-making quality of Spanish bread-wheat genotypes

Spanish Journal of Agricultural Research, 2009
In this study, 36 Spanish wheat genotypes (five modern commercial cultivars, four cultivars introduced after the green revolution and 27 landraces from northwestern Spain) were evaluated. Grain (yield, specific weight, protein content and falling number) and flour (yield, protein content, Zeleny index, wet gluten and gluten index) properties were ...
Gómez Pallarés, Manuel, Aparicio Gutiérrez., Nieves, Ruiz París, Elena, Oliete, Bonastre, Caballero Calvo, Pedro Antonio   +4 more
openaire   +4 more sources

Contextual Factors Impacting Different Stages of Voluntary Occupational Change: The Case of Turkey

The Career Development Quarterly, EarlyView.
ABSTRACT Occupational change has become increasingly common in recent decades. However, we know little about how contextual factors shape the voluntary occupational change process. By integrating the Careers in Context Framework (Mayrhofer et al. 2007) and the Transtheoretical Model of Career Change (Barclay et al.
Duygu Gulseren, Gamze Arman, Ayse Nur Asyali, Soner Cem Gur, Ayca Aksu, Buse Baylar   +5 more
wiley   +1 more source

ALD Derived Li2O Layer Stabilizing Solid Electrolyte Interphase of Silicon/Carbon Anodes for Lithium Storage

Carbon Energy, EarlyView.
A durable solid electrolyte interphase (SEI) is essential for mitigating the mechanical fracture and interfacial instability of silicon anodes under strong electrochemical‐mechanical coupling. Herein, a uniform Li2O layer was accurately deposited on the Si/C composites to regulate the growth characteristics of SEI.
Ming Li, He Xu, Qinting Jiang, Yuhui Xu, Jingjing Wang, Mengxin Bai, Bo Sun, Xuan Yang, Xiaoli Yang, Xuexia Song, Ruixian Duan, Guiqiang Cao, Jiaxuan Zuo, Haoqi Li, Wenyu Liu, Zheng Wang, Wenbin Li, Xifei Li   +17 more
wiley   +1 more source

Dietary patterns in children with epilepsy: The role of household environment and clinical comorbidities

Epileptic Disorders, EarlyView.
Abstract Objective To evaluate dietary patterns in children with epilepsy and compare them with age‐ and sex‐matched healthy siblings living in the same household environment. Associations between clinical characteristics and dietary adequacy were also examined.
Ana Claudia Cândido Oliveira, Maria Eduarda Pereira Santana, Giuliane V. M. Zanin, Jaqueline Lamas da Silva, Camila Borelli Zeller, Ana Carolina Coan   +5 more
wiley   +1 more source

Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color

Sensors, 2009
Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter ...
Vladimir S. Popov, Jasna S. Mastilović, Jovanka G. Laličić-Petronijević, Jovanka V. Popov-Raljić   +3 more
doaj   +1 more source

The study of the bread quality indices

, 2018
It is expedient to enrich the flour obtained from the wheat genotypes Azamatli-95 and Gyrmyzy-gul-1 with proteins, vitamins, macro-, microelements and other active biological compounds. Chickpea flour was found to be richer in nutrients compared with wheat flour.
K.A. Mustafayeva, F.A. Akperova, A.A. Gasimova, A.A. Nabiyev   +3 more
openaire   +2 more sources

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source