Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains. [PDF]
Plants (Basel), 2023 Rumler R, Bender D, Schoenlechner R.
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Empirical and Theoretical Bases of Good Steamed Bread Production. [PDF]
Foods, 2023 Peng Y +5 more
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Hybrid wheat: quantitative genetic parameters and heterosis for quality and rheological traits as well as baking volume. [PDF]
Theor Appl Genet, 2022 Schwarzwälder L +4 more
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Identification of traits underpinning good breadmaking performance of wheat grown with reduced nitrogen fertilisation. [PDF]
J Sci Food Agric, 2023 Shewry PR +15 more
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Greek Landrace Flours Characteristics and Quality of Dough and Bread. [PDF]
Foods, 2023 Skendi A +3 more
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Effect of cyclodextrin glucosyltransferase extracted from Bacillus xiaoxiensis on wheat dough and bread properties. [PDF]
Front Nutr, 2022 Yang L +7 more
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The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin. [PDF]
Foods, 2022 Ansari F +4 more
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Effect of high molecular weight glutenin subunits on wheat quality properties, across a wide range of climates and environments in Iran. [PDF]
Physiol Mol Biol Plants, 2023 Farahani H +4 more
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Genome-Wide Linkage Mapping for Mixograph Properties in Common Wheat. [PDF]
Plants (Basel)Zhang Q +8 more
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Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations. [PDF]
Insects, 2022 Bresciani A +4 more
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