Results 11 to 20 of about 291 (129)

Utilizing Quinoa Flour for Functional Lavash Bread Production. [PDF]

Food Sci Nutr
This study investigated the effects of incorporating 5%–20% quinoa flour into lavash bread. The addition of quinoa improved dough rheology, enhanced protein, fiber, and mineral content, and maintained sensory acceptability. Lavash enriched with 15%–20% quinoa flour showed optimal nutritional and functional qualities.
Akturfan M, Yalçın S.
europepmc   +2 more sources

Genetic control of wheat flour end-use quality and rheology by genome-wide association studies. [PDF]

Plant Genome
Abstract Improving end‐use quality in bread wheat (Triticum aestivum) requires dissecting the genetic basis of complex processing traits and deploying robust prediction pipelines in breeding. We performed genome‐wide association studies (GWASs) using 1767 high‐quality single‐nucleotide polymorphisms generated by genotyping‐by‐sequencing in a diverse ...
Menor de Gaspar J, Cuthbert RD, Yuefeng R, Knox R, Fu B, Wang K, Sangah JS, Berraies S, Meyer B, Bokore FE, Isidro Y Sánchez J.   +10 more
europepmc   +2 more sources

Australian Hard 2 (AH2) wheat class with null4A genetic basis to produce high-quality Japanese ramen noodle. [PDF]

J Sci Food Agric
Abstract BACKGROUND Australia exports wheat to various countries for the production of staple foods, including noodles. The Japanese market considers Australian Prime Hard (APH) wheat to be the benchmark for high‐quality ramen noodle production. We hypothesie that hard wheat with relatively low protein content and null4A gene is particularly well ...
Siah SD, Shinkai Y, Lu M, Edwards J, Quail K, Okusu H.   +5 more
europepmc   +2 more sources

Fusarium Head Blight Infestation in Relation to Winter Wheat End-Use Quality—A Three-Year Study

Agronomy, 2021
Fusarium head blight (FHB) is one of the major threats for wheat production worldwide. It reduces yield, quality, and feeding value of wheat grains. In addition, mycotoxins produced by Fusarium pathogens can have a negative effect on livestock and human ...
Valentina Spanic, Kresimir Dvojkovic, Jurislav Babic, Georg Drezner, Zvonimir Zdunic   +4 more
doaj   +1 more source

The application of natural organic compounds in bakery industry [PDF]

Hemijska Industrija, 2010
Investigations include the analysis of the impact of commercial products: complex additive (0.1, 0.3, and 0.5%), L-ascorbic acid (0.002, 0.004 and 0.012%), diacetyl ester of tartaric acid with monoglycerides (DATEM E472e, 0.1, 0.3, and 0.5%), α-amylase ...
Davidović Dejan N., Dodić Siniša N., Mastilović Jasna S., Dodić Jelena M., Popov Stevan D., Lazić Miodrag L.   +5 more
doaj   +1 more source

Variation in quality traits of newly developed Serbian wheat cultivars under different environmental conditions of Pannonian plain

Italian Journal of Agronomy, 2021
Introduction of new high-yielding wheat cultivars and intensification of high year-to-year variability require an additional update of information about environmental effects on main wheat quality parameters that is lacking for newly released cultivars ...
Dragan Živančev, Milan Mirosavljević, Vladimir Aćin, Vojislava Momčilović, Sanja Mikić, Aleksandra Torbica, Bojan Jocković   +6 more
doaj   +1 more source

RHEOLOGICAL, NUTRITIONAL AND QUALITY CHARACTERISTICS OF PAN BREAD PRODUCED FROM WHEAT FLOUR AND PAPAYA FRUITS POWDER [PDF]

مجلة دراسات و بحوث التربیة النوعیة, 2016
The present study aims to investigate the effect of partial replacement of wheat flour by different levels of papaya (carica papaya L.) powder (20 and 30%) on rheological, nutritional, microbiological and baking characteristics of pan bread.
Madiha M. Abd El-Hay, Hanaa F. El-Mehiry, Afaf Haniem M. Ramadan   +2 more
doaj   +1 more source

The Effect of Native and Acetylated Wheat Starches on Reological Properties of Dough and Quality of Barbari Bread [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2016
The main aim of this study was to determine the effects of acetylated wheat starch (AWS) addition in different levels on the properties of dough and bread.
Mohammad Hossein Azizi, Hassan Ahmadi Gavlighi, Mansureh Ebrahimian   +2 more
doaj   +1 more source

QUALITY ATTRIBUTES OF SOME BREADS MADE FROM WHEAT FLOUR SUBSTITUTED BY DIFFERENT LEVELS OF WHOLE AMARANTH MEAL [PDF]

Journal of Food and Dairy Sciences, 2009
Amaranth plant grows rapidly, with a high tolerance to arid conditions and poor soils. So, a trial was made to use amaranth meal in producing popular Egyptian breads.
M. H. M. Mahmoud, A. I. El-Desouky, A. M. A. Sharoba, Kh. M. Youssef   +3 more
doaj   +1 more source

QUALITATIVE & RHEOLOGICAL STUDY FOR SORGHUM FLOUR AS A PARTIAL SUBSTITUTE TO WHEAT FLOUR [PDF]

Mesopotamia Journal of Agriculture, 2008
Gross Composition, Physical, Chemical and Rheological Properties for three varieties of certified local cultivars of Sorghum ( Sorghum bicolor L.Mocnch) were studied .
Mohammad Wajeeh Zainnulabideen
doaj   +1 more source