Results 51 to 60 of about 225,364 (308)

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
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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 ...
Demin Mirjana A., Milovanović Mirjana M., Stikić Radmila I., Vucelić-Radović Biljana V., Žarković Branka M.   +4 more
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Comprehensive Characterization of Spelt Wheat and Common Wheat Protein and Viscosity Traits Under Different Field Management Systems

Cereal Chemistry, EarlyView.
ABSTRACT Background There is an increasing interest in healthier, nutrient‐rich foods so alternative grains produced in smaller quantities—including spelt wheat (Triticum spelta L.)—have once again become the focus of consumers. At the same time, the scientific proof of these claims is incomplete.
Edina Jaksics, Barnabás Pisch, Anna Csák, Viktor Boricsev, Eszter Takács, Alexandra Farkas, Bálint Tasi, Éva Pusztai, Viola Tóth, Marianna Rakszegi, Sándor Tömösközi   +10 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

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

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

How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley   +1 more source

Sensory evaluation of sourdough breads produced with the addition of several flours

Turkish Journal of Agriculture: Food Science and Technology
Bread is among the most commonly consumed foods in daily diets around the world. It is known that breads produced with sourdough or different cereal flours have positive effects on health. Consumer demand for these types of bread is steadily growing. One
Aslı Aksoy, Çağıl Suleymanzade
doaj   +1 more source

Origin and evolution of the bread wheat D genome. [PDF]

Nature
Cavalet-Giorsa E, González-Muñoz A, Athiyannan N, Holden S, Salhi A, Gardener C, Quiroz-Chávez J, Rustamova SM, Elkot AF, Patpour M, Rasheed A, Mao L, Lagudah ES, Periyannan SK, Sharon A, Himmelbach A, Reif JC, Knauft M, Mascher M, Stein N, Chayut N, Ghosh S, Perovic D, Putra A, Perera AB, Hu CY, Yu G, Ahmed HI, Laquai KD, Rivera LF, Chen R, Wang Y, Gao X, Liu S, Raupp WJ, Olson EL, Lee JY, Chhuneja P, Kaur S, Zhang P, Park RF, Ding Y, Liu DC, Li W, Nasyrova FY, Dvorak J, Abbasi M, Li M, Kumar N, Meyer WB, Boshoff WHP, Steffenson BJ, Matny O, Sharma PK, Tiwari VK, Grewal S, Pozniak CJ, Chawla HS, Ens J, Dunning LT, Kolmer JA, Lazo GR, Xu SS, Gu YQ, Xu X, Uauy C, Abrouk M, Bougouffa S, Brar GS, Wulff BBH, Krattinger SG.   +70 more
europepmc   +2 more sources

Investigation of the Efficiency of Use of Polycomponent Acidifiers in the Technology of Rye- Wheat Bread [PDF]

, 2017
The polycomponent acidifiers “Optimal 1” and “Optimal 2” were elaborated at the National University of food technologies (Kyiv city, Ukraine) for intensifying the technology of rye-wheat bread and prolongation of its freshness.The composition of ...
Bilyk, O. (Olena), Kovbasa, V. (Volodymyr), Sylchuk, T. (Tatyana), Zuiko, V. (Vira)   +3 more
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