Results 71 to 80 of about 1,049 (174)
Effect of bran addition ratioon rheological properties of whole wheat flour
Liang you shipin ke-ji, 2019 The effect of bran on rheological property of wheat flour was researched. The national trial strong gluten variety Jinmai 92 was used as raw material to grind flour.The bran addition were 5%, 10%, 15%, 20%, 25% and 30% with pure flour as negative control
HAO Jian-yu +7 more
doaj +1 more source
Integrating the variability of wheat minor components to model farinograph absorption
, 2023 Technological wheat quality can be defined as its ability to meet the specifications needed for a given end-use. But this quality assessment is becoming more challenging due to climate change, agro-cultural practices and changing societal demands.Many studies worked on the genetic and environmental impact on components of wheat grain but mainly ...
Rezette, Laura +5 more
openaire +1 more source
Czech Journal of Food Sciences, 2013 Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products characterised by farinograph parameters, laboratory baking tests, firmness, and ...
Jindřiška KUČEROVÁ +2 more
doaj +1 more source
Machine learning-based prediction of hard red spring wheat dough and baking quality using GlutoPeak
Journal of Agriculture and Food ResearchGlutoPeak gluten aggregation testing offers a rapid alternative to conventional farinograph and baking assays; however, its utility for multi-trait prediction in Hard Red Spring (HRS) wheat remains underexplored. In this study, we developed Partial Least
Simardeep Kaur +3 more
doaj +1 more source
Vegetable raw materials as a way to improve the quality of bakery products [PDF]
BIO Web of ConferencesThe development of the food industry is aimed at developing products with new consumer properties: low in sugar and fat, with an increase in the amount of dietary fiber, vitamins and minerals.
Naumenko N.V. +4 more
doaj +1 more source
Journal of Food Quality, 2019 Cold plasma is an emerging technology to improve microbiological safety as well as functionality of foods. This study compared the effect of radio frequency cold plasma on flour and dough properties of three members of the Triticeae tribe, soft as well ...
Sophie Held +2 more
doaj +1 more source
Model-based protein estimation during dough formation in a Farinograph
IFAC-PapersOnLineThe problem of estimating the protein content in dough during kneading in a farinograph is addressed exploiting underyling structural observability of a suitable model describing the biochemical reaction network of different protein fractions involved in the formation of the gluten network in the dough and its deterioration due to excessive kneading ...
Schaum A., Tronci S., Grosso M.
openaire +1 more source
The Scientific World Journal, 2014 The effects of wheat bug infestation (Eurygaster spp. and Aelia spp.) on the composition of wheat gluten proteins and its influence on flour technological quality were investigated in the present study.
Aleksandra M. Torbica +3 more
doaj +1 more source
, 2023 This study was undertaken to evaluate the colorand selected quality properties of facultative Kirikwheat variety. The effects of 3 different sowingtimes (winter, freezing, and spring) and 7 differentseeding rates (325, 375, 425, 475, 525, 575, and 625seeds m-2) were investigated.
Yıldız, Gülcin +4 more
openaire +2 more sources