Results 51 to 60 of about 223,331 (293)

The Effects of Topdressing Organic Nitrogen on Hard Red Winter Wheat [PDF]

, 2012
The demand for local organic food is steadily increasing throughout Vermont and New England. Consumers are asking for bread baked with locally grown wheat; however, bakers have been slow to incorporate local wheat flour because of the challenges ...
Cummings, Erica, Darby, Heather, Harwood, Hannah, Madden, Rosalie, Monahan, Susan   +4 more
core   +1 more source

Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends [PDF]

, 2014
The purpose of this research was to blend quinoa (Chenopodium quinoa Willd.), buckwheat (Fagopyrum esculentum Möench) and pumpkin (Cucurbita pepo L.) seed kernels at 40% level with wheat flour and to examine the effect of this blend on ...
Milovanović Mirjana M., Demin Mirjana A., Vucelić-Radović Biljana V., Žarković Branka M., Stikić Radmila I.   +4 more
core   +1 more source

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

Food Bioengineering, EarlyView.
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob, Gebremedhin Gebreslassie, Etsay Mesele, Tesfakiros Semere   +3 more
wiley   +1 more source

The Effects of Topdressing Organic Nitrogen Hard Red Winter Wheat [PDF]

, 2010
The demand for local organic food is steadily increasing throughout Vermont and New England. Consumers are asking for bread baked with locally grown wheat; however bakers have been slow to incorporate local wheat flour because of the challenges ...
Cummings, Erica, Darby, Heather, Gervais, Amanda, Halteman, Phillip, Madden, Rosalie, Monahan, Susan   +5 more
core   +1 more source

Wheat Growing and Quality in Organic Farming [PDF]

, 2011
This chapter will present criteria of the selection of suitable varieties for the organic farming system, depending on land and climatic conditions of a farm, current legislation, availability of seeds, options of the final use, etc. Data in this chapter
Capouchova, Ivana, Konvalina, Petr, Moudry, Jan, Stehno, Zdenek   +3 more
core   +2 more sources

The spring bread wheat ‘Ekstra’

Grain Economy of Russia, 2020
The current study was carried out in order to create an early-ripening variety of spring bread wheat with productivity at the level of middle-early or higher, the most adapted to the specific conditions of the Middle Urals. The estimation of the breeding material was carried out in the fields, the soils of which are typical for the Sverdlovsk region ...
N. N. Zezin, V. A. Vorobiev, A. V. Vorobiev, A. V. Bezgodov, Z. R. Nikolaeva   +4 more
openaire   +3 more sources

Medicinal Pasta Alleviates Oxidative Stress and Metabolic Complications in Diabetic Rats

Food Chemistry International, EarlyView.
Composite ratio mixture of wheat, unripe plantain and moringa flours used to produce pasta modulated lipid profile, related glucose metabolic enzymes, and antioxidant in diabetic rats. ABSTRACT Medicinal plant‐based foods from natural sources with antioxidant properties, cholesterol, blood glucose, and blood pressure reducing properties are rarely ...
Bukola Christiana Adedayo, Olufunke Florence Ajeigbe, Chizobam Lilian Asonye, Ayokunle Olubode Ademosun, Ganiyu Oboh   +4 more
wiley   +1 more source

Quality Analysis and Standardization Discussion of Whole Wheat Steamed Bread

Liang you shipin ke-ji
To better understand the quality of whole wheat steamed bread and industrial development status in China, this study aims to accurately identify the existing problems in the whole wheat steamed bread industry.
JIA Shu-ying, GAO Kun, LIU Yan-xiang, SUN Jia-peng, TAN Bin   +4 more
doaj   +1 more source

Analysis Of Bakery Properties Of Grain Of New Varieties And Lines Of Wheat Spelts [PDF]

, 2018
There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the ...
Hryhorenko, O. (Olenа), Liubych, V. (Vitalii), Novak, L. (Larysa), Osokina, N. (Nina), Priss, O. (Olesia), Pushkarova-Bezdil, T. (Tetiana), Pusik, L. (Ludmila), Pusik, V. (Volodumur), Verkholantseva, V. (Valentуna)   +8 more
core  

Phenolic Profiles, Antioxidant Properties and Predicted Glycaemic Index of Bread Sweetened With Date Syrup in Comparison With Granulated Sugar

Food Chemistry International, EarlyView.
Date syrup are used as sweetener in bread. Bread with date syrup had superior phenolic composition, better antioxidant properties and carbohydrate hydrolysing enzymes while bread with granulated sugar had higher predicted glyceamic index. The study concluded that date syrup could be the next though‐out ingredient for dual purpose in bread. ABSTRACT The
Akinsola Albert Famuwagun, Tijesuni Oloyede, Adebola Iyabode Akinjokun, Rachael Taiwo Babalola, Olamide Atinuke Idowu, Adedayo Adeboye, Oluseye Oladapo Abiona, Saka Olasunkanmi Gbadamosi   +7 more
wiley   +1 more source