Results 1 to 10 of about 31,981 (258)
Comparative analysis of the fine molecular structures and pasting properties of zhiqu and bread wheat starch [PDF]
Food Chemistry: XWheat serves as raw material for daqu and bread production, while starch fine structure and pasting properties differ poorly understood between zhiqu and bread wheat cultivars.
Zhenbing Ma +8 more
doaj +2 more sources
Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread
Antioxidants, 2013 Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical ...
Trust Béta, Béta Trust
exaly +3 more sources
Evaluation of Productivity, Physico-Chemical and Technological Characteristics of Some New Egyptian Wheat Varieties [PDF]
Food Technology Research Journal, 2023 This study aims to investigate the quality potential of three new Egyptian wheat varieties (Misr 4, Benisweif 7, and Benisweif 8). Misr 4 as a new bread wheat variety compared with Sids 1 as an old bread wheat variety, Benisweif (7 and 8) as a new durum ...
Seham, Y. Gebreil, Mohamed, M. Mohamed
doaj +1 more source
Shipin gongye ke-ji, 2023 To compare steamed bread quality of different modified bran whole wheat flour, wheat bran was modified by atmospheric steam, superheated steam, microwave, extrusion, enzymolysis hydrolysis (xylanase) and fermentation (yeast).
Wenjun YE +8 more
doaj +1 more source
Producing Baladi Bread from Wheat Substitute to Ensure Food Security in Egypt During the Russian-Ukrainian War [PDF]
Egyptian Journal of Nutrition, 2023 Russian-Ukraine war showed reduction in global cereals index from 27% in 2021 to 14% in 2 months after the war. Since Egypt is the second largest wheat importer in the world and the food prices inflation increased from 17.7 to 37.3 (from February to ...
. Rasha Shalaby +3 more
doaj +1 more source
COMPARATIVE RETROTRANSPOSON ANALYSIS in WHEAT
Journal of Advanced Research in Natural and Applied Sciences, 2021 The presence of retrotransposons is associated with polyploidy, especially in wheat, and may cause an increase in genome size. In this study, the evolutionary information was aimed to reveal based on the comparison retrotrans-poson movements between ...
Elif Karlık +2 more
doaj +1 more source
EFFECT OF ENVIRONMENTAL TEMPERATURES ON PRODUCTION AND BREAD CHARACTERISTICS OF FOUR BREAD WHEAT CULTIVARS II. BREAD QUALITY ATTRIBUTES AS A FUNCTION OF ENVIRONMENTAL TEMPERATURES PRODUCTIVITY [PDF]
Journal of Plant Production, 2013 The effect of environmental temperatures on the production of wheat and the resulted bread quality of four cultivars was vestigated. The tested samples of (Misr 1, Gemmeiza 9, Sakha 93, and Sids 12) were grown under heat environment stress (HES) and ...
Hoda El-Gharbawy, M. Abo El-Naga
doaj +1 more source
PROTEIN QUALITY OF BREAD WHEAT
Journal of Agricultural, Food and Environmental Sciences, 2022 The storage proteins content and their composition have important role in determination of protein quality in bread wheat. The aim of this work is analysis of gluten content, loaf volume and their relationship with gliadin and high molecular weight glutenin subunits, and composition of amino-acids in bread wheat.
Knežević, Desimir +7 more
openaire +2 more sources
Liang you shipin ke-ji, 2023 The effects of different freezing temperatures (–20 ℃, –40 ℃, –80 ℃) on the re-steaming quality and component properties of frozen whole wheat steamed bread with different whole wheat flour replacement rates (30%, 50%, 100%) were analyzed.
WANG Li-ping +3 more
doaj +1 more source
Evolution and origin of bread wheat
The Plant Cell, 2022 Abstract 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 D subgenome.
Avraham A Levy, Moshe Feldman
openaire +2 more sources