Results 31 to 40 of about 225,364 (308)
The influence of the wheat-amaranth bran content on the pan bread quality
Vestnik MGTU, 2023 The biochemical composition, physical and technological properties of amaranth grain determine the possibility of its use to improve the consumer properties and nutritional value of bakery products.
Kandrokov R. H. +2 more
doaj +1 more source
Research Into Technological Indicators of a Rye-wheat Dough Semi-finished Product with the Addition of the Polyfunctional Food Supplement "Magnetofооd" [PDF]
, 2017 We studied influence of the polyfunctional food supplement "Magnetofооd" on the technological parameters of rye-wheat dough semi-finished product and the finished product.
Alexandrov, A. (Alexandr) +5 more
core +2 more sources
A PCR-based method for discriminating between high molecular weight glutenin subunits Bx7 and Bx7* in Triticum aestivum L [PDF]
, 2012 The correct assignment of high molecular weight glutenin subunit variants is a key task in wheat breeding. However, the traditional analysis by protein electrophoresis is sometimes difficult and not very precise.
Carrillo Becerril, Jose Maria +3 more
core +2 more sources
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
doaj +1 more source
Impact of Added Colored Wheat Bran on Bread Quality
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2017 The impact of colored wheat bran addition on bread quality was tested on wheat varieties with purple pericarp (Konini, Rosso and Karkulka) and on a variety containing blue aleurone (Skorpion).
Lenka Machálková +7 more
doaj +1 more source
Long-term experiments as a platform for monitoring bread wheat quality [PDF]
, 2008 Both winter wheat and spring wheat have the potential for producing grain of bread wheat quality under North European conditions. The two crops may due to their different growth length respond differently to previous use of green manure and to the soil ...
Thomsen, Ingrid K.
core
India–United States Agricultural Trade Under the America‐First Agenda
Agribusiness, EarlyView.ABSTRACT This article examines India–United States agricultural trade under the America‐First agenda, highlighting trade patterns, tariff structures, and potential impacts of United States trade policies. Total agricultural trade remains modest at $7 billion annually, with India imposing higher tariffs (average 39%) than the United States (5%).
Badri N. Gopalakrishnan +2 more
wiley +1 more source
Fiber and microelements content in various types of wheat bread [PDF]
Journal of the Serbian Chemical SocietyVarious types of wheat bread are present in the Serbian market: white, brown, whole-wheat, wheat/rye, buckwheat/wheat, half-white and corn/ /wheat bread.
Redžepović-Đorđević Azra +3 more
doaj +1 more source
Shipin gongye ke-ji, 2023 Objective: In order to make whole wheat sourdough bread (WWSB) using Lactobacillus plantarum lyophilized powder fermentation, and to analyze its processing and storage characteristics.
Mengyang TIAN +3 more
doaj +1 more source
Genetical Research, 1976 SUMMARYEuploid and aneuploid plants ofTriticum aestivum, variety Chinese Spring were pollinated with, pollen ofHordeum bulbosum. Euhaploids and aneuhaploids of Chinese Spring were obtained from the crosses. Meiotic chromosome pairing was analysed in 25 different aneuhaploids and the results were compared with those obtained from euhaploids.
T. E. Miller, Victor Chapman
openaire +1 more source