Results 31 to 40 of about 1,049 (174)

Conventional Versus Organic Wheat Production: Implications on Breeding and the Supply Chain

Plant Breeding, Volume 145, Issue 4, Page 689-703, August 2026.
ABSTRACT The majority of the wheat produced worldwide originates from conventional (CON) farming systems. However, EU policies aim to tremendously expand the area dedicated to organic (ORG) farming by 2030, which could affect stakeholders in the wheat supply chain and wheat breeding strategies.
Carina Meyenberg, Jana Kant, Patrick Thorwarth, Carl Friedrich Horst Longin   +3 more
wiley   +1 more source

THE PRODUCTIVITY OF SOFT WHEAT AND SOME OF ITS TECHNOLOGICAL INDICATORS AND CORRELATIONS AMONG THEM AT DIFFERENT IRRIGATION RATES [PDF]

Arab Universities Journal of Agricultural Sciences, 2012
Wheat is the most important strategic crops in Syria because it supports the national economy and provides a loaf of bread. The evaluation of wheat validity or its suitability for the bread production as well as the quality of the resulted bread, depends
Aziza Al-Ateyh, Abbas Al-Fares, Osman Abdallah   +2 more
doaj   +1 more source

Effects of buckwheat flour addition on the rheological properties of mixed flour dough and quality of Chinese leavened pancakes

Shipin yu jixie, 2023
Objective: This study aimed to explore the optimum addition of buckwheat flour in buckwheat Chinese leavened pancakes. Methods: Farinograph, extensograph and viscometer were used to investigated the effects of different buckwheat flour additions on the ...
FENG Li-ping, WANG Feng-cheng
doaj   +1 more source

A New Protocol for Measuring Gluten Index: Assessing Gluten Quality Independent of Protein Quantity

Cereal Chemistry, Volume 103, Issue 4, Page 487-493, July/August 2026.
ABSTRACT Background and Objectives When assessing wheat gluten quality, traditional dough rheological tests often confound protein quality with protein quantity, making it difficult to distinguish the contribution of each factor. This study presents a modified gluten index (GI) protocol designed to evaluate wheat gluten quality independent of protein ...
Kun Wang, Dale Taylor, Carly Isaak, Bin Xiao Fu   +3 more
wiley   +1 more source

Study of the effect of electrochemically activated water on rheological properties of dough and quality of bread

Новые технологии, 2019
In baking industry the problem of obtaining high-quality bakery products from flour with reduced baking properties remains acute. The solution of the problem can be facilitated by the impact of a number of physical factors on the individual components ...
N. V. Sokol, E. A. Atroshchenko
doaj   +1 more source

Comparative Effects of White and Black Garlic on the Technological, Nutritional, and Sensory Properties of White and Whole Wheat Bread

Cereal Chemistry, Volume 103, Issue 4, Page 587-610, July/August 2026.
ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white ...
Derya Ozalp Unal, Aliye Pehlivan, Yeliz Kaya Kartal, Arzu Ozer, Seda Kulen   +4 more
wiley   +1 more source

INVESTIGATION OF BAKING PROPERTIES OF FLOUR PRODUCED FROM WHEAT OF DIFFERENT HARVEST YEARS

Zernovì Produkti ì Kombìkorma
The article presents the results of a study on the influence of wheat harvest year on the baking properties of wheat flour of premium, first, and second grades.
O. Voloshenko, M. Kovalov, V. Kovalova, V. Yenhibarian   +3 more
doaj   +1 more source

Water absorption of food wheat flour – comparison of direct and indirect methods

Croatian Journal of Food Science and Technology, 2023
The study aims to compare three methods used for the evaluation of water absorption of wheat flour: a) a direct method consisting of a standard procedure on a Farinograph-E device and b) two indirect methods, namely NIR spectroscopy and centrifugation ...
Tibor Sedláček, Ivan Švec
doaj  

THE EFFECTS OF BREAD WHEAT VARIETY ON THE FARINOGRAPH AND COLOR PARAMETERS

, 2023
This study was undertaken to evaluate thecolor, water absorption and farinograph properties(development time, mixing tolerance index (MTI),softening degree and dough stability) of bread wheat(Triticum aestivum L.) varieties. The effects of 25different bread wheat varieties were investigated. Itwas observed that the wheat variety changed significantly(p
Öztürk, Ali, Çağlar, Özcan, Yıldız, Gülcin, Karaoğlu, Mehmet Murat, Bulut, Sancar   +4 more
openaire   +2 more sources

Effects of Early, High Moisture Harvesting on Grain, Milling, Flour, and Baking Quality of Six Winter Wheat Varieties

Cereal Chemistry, Volume 103, Issue 4, Page 637-650, July/August 2026.
ABSTRACT Background and Objectives Three US soft wheat varieties (Hilliard, Wilson, and Kokosing), one Korean soft wheat variety (Olgeru), and two Korean hard wheat varieties (Keumkang and Sukang) were harvested three times on weekly intervals beginning at approximately 20% grain moisture, and were evaluated for grain, milling, flour quality, and ...
Prabath Senanayaka Mudiyanselage, Jinhee Park, Byung‐Kee Baik, Laura E. Lindsey   +3 more
wiley   +1 more source