Results 261 to 270 of about 223,331 (293)
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2020
The wheat cultivar that consumed as the whole-kernel has a unique potency to enhance human health. Such activity has preserved throughout the millennia of the wheat cultivation of at least 23 ky. This Poaceae species might have a further potency whether the wheat cultivars will breed for better nutritious virtues. Presently, throughout human societies,
Yosef Dror, Ephraim Rimon, Reuben Vaida
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The wheat cultivar that consumed as the whole-kernel has a unique potency to enhance human health. Such activity has preserved throughout the millennia of the wheat cultivation of at least 23 ky. This Poaceae species might have a further potency whether the wheat cultivars will breed for better nutritious virtues. Presently, throughout human societies,
Yosef Dror, Ephraim Rimon, Reuben Vaida
openaire +1 more source
Novel breads of non-wheat flours
Food Chemistry, 2019The aim of this study was to provide new approach in creating gluten-containing and gluten-free breads without additives by combining thermal and hydrothermal pretreatments of flours (rye, oat, sorghum and millet). The applied methodology included determinations of chemical composition of flours and breads, water absorption index, empirical and ...
Torbica, Aleksandra +2 more
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JAMA: The Journal of the American Medical Association, 1972
To the Editor.— The AMA Council on Foods and Nutrition statement in the May 8th issue made reference to two studies: (1) an in-depth review of the state-ofthe-art concerning iron-storage phenomena in man, and (2) the feasibility of clinical research which would definitely answer the question as to whether increases in iron enrichment of cereal-based ...
M E, Conrad +4 more
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To the Editor.— The AMA Council on Foods and Nutrition statement in the May 8th issue made reference to two studies: (1) an in-depth review of the state-ofthe-art concerning iron-storage phenomena in man, and (2) the feasibility of clinical research which would definitely answer the question as to whether increases in iron enrichment of cereal-based ...
M E, Conrad +4 more
+5 more sources
Broadening the bread wheat D genome
Theoretical and Applied Genetics, 2019Although Ae. tauschii has been extensively utilised for wheat breeding, the D-genome-containing allopolyploids have largely remained unexploited. In this review, we discuss approaches that can be used to exploit the D genomes of the different Aegilops species for the improvement of bread wheat.
Ghader Mirzaghaderi, Annaliese S. Mason
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Wheat belongs to the genus Triticum of the grass family Gramineae. Wheat is the third cereal grain after maize & rice as a staple food. India ranks 2nd in wheat production (112.74 MT) during 2022 – 23. Uttar Pradesh is the largest wheat producing state in India. China is the 1st world’s largest producer of wheat (134.33 MT).
Patil Sachin Sambhajirao +3 more
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Patil Sachin Sambhajirao +3 more
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1994
The title of this chapter implies, perhaps, that the reader will receive a clear-cut definition of wheat that is eminently suitable for making bread. However, the subject does not lend itself to simple black and white statements. It depends on what we mean by ‘bread’; it depends on what we mean by ‘quality’; and it depends on who is doing the defining.
K. H. Tipples +2 more
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The title of this chapter implies, perhaps, that the reader will receive a clear-cut definition of wheat that is eminently suitable for making bread. However, the subject does not lend itself to simple black and white statements. It depends on what we mean by ‘bread’; it depends on what we mean by ‘quality’; and it depends on who is doing the defining.
K. H. Tipples +2 more
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Evaluation of wheat bread features
Journal of Food Engineering, 2010Abstract Bread and crumb features were used to compare differences between winter wheat varieties and commercial retail flours (crop years 2002–2005 and 2004–2006, respectively). Further, two commercial flours (crops 2006 and 2007) were fortified by 8 non-traditional cereals at 10% substitute level.
I. Švec, M. Hrušková
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Cereal Chemistry Journal, 2015
Bread aroma is an important parameter for bread quality and this review aims to provide an overview of aroma compounds identified in bread crumb and how these compounds are formed. More than 150 volatile compounds were identified in bread crumb and they mainly originate from the fermentative activity of yeast, from oxidation of flour lipids and to a ...
Birch, Anja Niehues +2 more
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Bread aroma is an important parameter for bread quality and this review aims to provide an overview of aroma compounds identified in bread crumb and how these compounds are formed. More than 150 volatile compounds were identified in bread crumb and they mainly originate from the fermentative activity of yeast, from oxidation of flour lipids and to a ...
Birch, Anja Niehues +2 more
openaire +2 more sources
1994
Trticum aestivum (bread wheat, 2n = 6x = 42, genomes A, B and D) is poorly genetically mapped in comparison to most of the other important crop plant species. The characteristics that are the most significant causes of this are polyploidy, a large genome, and autogamy. Due to polyploidy, most genes of T. aestivum are triplicated or at least duplicated.
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Trticum aestivum (bread wheat, 2n = 6x = 42, genomes A, B and D) is poorly genetically mapped in comparison to most of the other important crop plant species. The characteristics that are the most significant causes of this are polyploidy, a large genome, and autogamy. Due to polyploidy, most genes of T. aestivum are triplicated or at least duplicated.
openaire +1 more source