Results 41 to 50 of about 225,364 (308)

Testing the Marketing Performance of German Wheat Farmers

Agribusiness, EarlyView.
ABSTRACT This paper analyses the marketing performance of wheat farmers in Germany. Wheat sales data from 465 individual farms over a 12‐year period are used to test against different market benchmarks. Market benchmarks are constructed by simulating passive trading agents using regional wheat prices.
Franziska Potts, Jens‐Peter Loy
wiley   +1 more source

Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread

Shipin gongye ke-ji
In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition
Ying RAO, Xiaoping FENG, Jing ZHENG, Anlin LI, Shuangli XIONG   +4 more
doaj   +1 more source

Effects of Different Sprouted Degrees on the Quality of Whole Wheat Bread

Liang you shipin ke-ji, 2023
The sprouted degree had a great effect on the edible quality of whole wheat bread. This study investigated the morphological changes of sprouted wheat with the different sprouted degree.
GAO Kun, WEI Min, WANG Li-ping, LI Xiao-ning, TAN Bin   +4 more
doaj   +1 more source

Development Of Recipes And Estimation Of Raw Material For Production Of Wheat Bread [PDF]

, 2017
The study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected.
Gerasymchuk, H. (Helena), Kostetska, K. (Kateryna), Osokina, N. (Nina), Palyanichka, N. (Nadiya), Priss, O. (Olesia), Stepanenko, D. (Dmytrо), Telezhenko, L. (Lyubov), Verkholantseva, V. (Valentуna), Voziian, V. (Valeriia), Zhukova, V. (Valentina)   +9 more
core  

Iron bioavailability in two commercial cultivars of wheat: a comparison between wholegrain and white flour and the effects of nicotianamine and 2'-deoxymugineic acid on iron uptake into Caco-2 cells [PDF]

, 2014
Iron bioavailability in unleavened white and wholegrain bread made from two commercial wheat varieties was assessed by measuring ferritin production in Caco-2 cells.
Anna A. Wawer, Ariza-Nieto M., Beta T., Bouis H. E., Cakmak I., Cheng L., Eagling T., Engle-Stone R., Fang-Jie Zhao, Fernandez-Orozco R., Garcia M. N., Glahn R. P., Glahn R. P., Glahn R. P., Glahn R. P., Glahn R. P., Haas J. D., Higuchi K., Hurrell R., Kalgaonkar S., Lee S., Lipschitz D. A., Mattila P., McLean E., Mino Y., Morris E. R., Ortiz-Monasterio J. I., Oury F.-X., Persson D. P., Peter R. Shewry, Qureshi I. M., Sandberg A. S., Schlemmer U., Scientific Advisory Committee on Nutrition, Shewry P. R., Shojima S., Susan J. Fairweather-Tait, Thavarajah D., Thompson B., Thompson B. A. V., Tristan Eagling, Velu G., Wawer A. A., White P. J., Yun S., Zhang Y., Zhao F. J., Zheng L.   +47 more
core   +1 more source

The Effect of Lactic Acid in Association With Steam in Reducing Microorganisms in Soft Wheat

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Within the food industry, steam is an effective method of microbial reduction for a variety of products. Previous studies have shown that tempering soft wheat with organic acids, as well as steam application, can potentially reduce wheat's microbial load with minor changes in the functional properties of the flour ...
Shpresa Musa, Jayne Stratton, Devin Rose, Andréia Bianchini   +3 more
wiley   +1 more source

Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types

International Journal of Food Science, 2013
Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity.
Maria Eduardo, Ulf Svanberg, Jorge Oliveira, Lilia Ahrné   +3 more
doaj   +1 more source

The botanical integrity of wheat products influences the gastric distention and satiety in healthy subjects

Nutrition Journal, 2008
Background Maintenance of the botanical integrity of cereal kernels and the addition of acetic acid (as vinegar) in the product or meal has been shown to lower the postprandial blood glucose and insulin response and to increase satiety.
Almér Lars-Olof, Höglund Peter, Björgell Ola, Lindstedt Sandra, Hlebowicz Joanna, Darwiche Gassan   +5 more
doaj   +1 more source

Organic bread-wheat in New England, USA [PDF]

, 2010
In October 2010, researchers, farmers and millers from Maine and Vermont, USA, organized a trip to Denmark, in order to learn about local bread wheat production, milling and use from their more experienced counterparts with climates similar to their own.
Mallory, Ellen, Rasmussen, Ilse A.
core  

Towards Replacing the “Great Antifungal Wall”: Exploiting Synergies Between Sourdough Fermentation Protocols, Antifungal Plant Ingredients, and Contamination Control to Extend the Mold‐Free Shelf‐Life of Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez, Zoe Bumanis, Michael G. Gänzle   +2 more
wiley   +1 more source