Results 21 to 30 of about 432,454 (262)
Assessment of intra- and inter-genetic diversity in tetraploid and hexaploid wheat genotypes based on omega, gamma and alpha-gliadin profiles [PDF]
PeerJ, 2023 Durum and bread wheat are well adapted to the Mediterranean Basin. Twenty-three genotypes of each species were grown to evaluate the intra- and inter-genetic diversity based on omega (ω), gamma (γ) and alpha (α)-gliadin profiles. To achieve this purpose,
Jameel M. Al-Khayri +10 more
doaj +2 more sources
Is It Possible to Quench Thirst Using Barley Enriched Licorice Bread during Islamic Fasting? [PDF]
Journal of Fasting and Health, 2017 Introduction: Thirst is one of the main complaints during Islamic fasting. As bread is the staple food among most Muslims, evaluating its impact on thirst is important.
M.R. Amiryousefi +15 more
doaj +1 more source
THE PRODUCTIVITY OF SOFT WHEAT AND SOME OF ITS TECHNOLOGICAL INDICATORS AND CORRELATIONS AMONG THEM AT DIFFERENT IRRIGATION RATES [PDF]
Arab Universities Journal of Agricultural Sciences, 2012 Wheat is the most important strategic crops in Syria because it supports the national economy and provides a loaf of bread. The evaluation of wheat validity or its suitability for the bread production as well as the quality of the resulted bread, depends
Aziza Al-Ateyh +2 more
doaj +1 more source
The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread [PDF]
, 2011 Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 i Pediococcus acidilactici MI807, bakterije koje proizvode inhibitore slične bakteriocinu, izolirane su iz litvanskoga kiselog tijesta što se proizvodi od raženoga brašna, te prilagođene za uporabu
Narbutaite, Vilma +11 more
core +1 more source
Polish Journal of Food and Nutrition Sciences, 2023 The aim of this study was to determine differences in the technological quality of grain of hybrids between spelt ( Triticum spelta ) and bread wheat ( T.
Marian Wiwart +2 more
doaj +1 more source
Acta Agrobotanica, 2018 Screening genotypes of wheat by allelic variants of Waxy and HMW-GS genes is a constitutional unit of marker-assisted selection of varieties with high values of desirable properties for flour-baking and technological attributes of the grain.
Ramil Vafin +4 more
doaj +1 more source
Wheat variety grading by score analysis application [PDF]
Journal on Processing and Energy in Agriculture, 2018 New 48 wheat varieties, harvested in 2016 are classified in four wheat quality groups (improvers, bread varieties, basic varieties, poor quality varieties), based on minimum level of crude protein content, sedimentation value, flour extraction, yield of ...
Filipović Jelena +5 more
doaj +1 more source
Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread
Applied Sciences, 2022 Parsley leaves (PL) are a rich source of many bioactive compounds and show many health-promoting properties. The aim of this study is to analyze the effect of the addition of PL to wheat flour on the physical, antioxidant, and sensory properties of wheat
Dariusz Dziki +3 more
doaj +1 more source
Development of technological parameters of wheat grain germination [PDF]
E3S Web of Conferences, 2023 Green wheatgrass juice has an increased nutritional value. It is well suited for enriching bakery products. Juice of green wheat germs, yeast dough made from wheat flour, bread made from wheat flour with different content of green wheat germ juice were ...
Kazina Valentina V. +4 more
doaj +1 more source