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54th International Bread Wheat Screening Nursery
, 2022 The International Bread Wheat Screening Nursery (IBWSN) is designed to rapidly assess a large number of advanced generation (F3-F7) lines of spring bread wheat under Mega-environment 1 (ME1) which represents diversity for a wide range of latitudes ...
Singh, Ravi +3 more
core +1 more source
Evolution of Domesticated Bread Wheat [PDF]
The Plant Cell, 2010 The domestication of wheat around 10,000 years ago marked a dramatic turn in the development and evolution of human civilization, as it enabled the transition from a hunter-gatherer and nomadic pastoral society to a more sedentary agrarian one.
openaire +2 more sources
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.
Yaqin Wang, Ching Jian
doaj +1 more source
Tracing the ancestry of modern bread wheats [PDF]
Nature Genetics, 2019 For more than 10,000 years, the selection of plant and animal traits that are better tailored for human use has shaped the development of civilizations. During this period, bread wheat (Triticum aestivum) emerged as one of the world's most important crops.
Caroline Pont +28 more
openaire +6 more sources
International Journal of Bio-Resource and Stress ManagementThe experiment was conducted during May to December, 2024–2025 main seasons at mid-altitude bread wheat growing agro-ecologies of Ethiopia to study the agronomic performance, genotype-by-environment (G×E) interactions, heritability, cluster and ...
Bayisa Asefa +11 more
doaj +1 more source
Resource use efficiency of different wheat species under drought stress
The Indian Journal of Agricultural Sciences, 2018 Genotypes of modern bread wheat (Triticum aestivum L.) produced significantly more grain yield over spelt (Triticum spelta L.) and emmer (Triticum dicoccum) genotypes of ancient wheat.
S L MEENA, D L SPARKES
doaj +1 more source
PRODUCTION OF LOW PROTEIN BALADY BREAD AND PAN BREAD [PDF]
Journal of Food and Dairy Sciences, 2011 This study was designed to produce and evaluate low protein balady bread and pan bread made from different mixtures of wheat flour 82 % extraction with thermal treated corn starch and wheat flour 72 % extraction with corn starch.
Hala Sayed, N. El-Adly, A. Hussein
doaj +1 more source
Shipin gongye ke-ji, 2023 To increase the content of soluble dietary fiber in wheat bran and improve the edible quality of bran-containing flour products, the semi-solid enzymatic modification of extruded wheat bran was carried out with xylanase, and modified wheat bran was added
Shujing ZHANG +5 more
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Effect of Bran Powder on the Quality and Microstructure of Whole Grain Breads
Liang you shipin ke-jiWheat bran is an important source of dietary fiber for humans. Compared to regular bread, whole grain bread differs in shape, texture, and taste，which affects consumer experience. Improving the taste and texture of whole wheat bread is the main challenge
WEI Yi-min
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53rd International Bread Wheat Screening Nursery
, 2021 The International Bread Wheat Screening Nursery (IBWSN) is designed to rapidly assess a large number of advanced generation (F3-F7) lines of spring bread wheat under Mega-environment 1 (ME1) which represents diversity for a wide range of latitudes ...
Singh, Ravi +3 more
core +1 more source