Results 121 to 130 of about 63,374 (298)
VALUE OF INCREASING KERNEL UNIFORMITY
Kernel uniformity is an important quality attribute that can now be measured at low cost. This study analyzes the profitability of sorting to increase wheat kernel uniformity.
Yoon, Byung-Sam +2 more
core
Utilisation of GlutoPeak tester on whole-wheat flour for gluten quality assessment
, 2019 WOS:000469388900009Rapid and accurate determination of gluten quality is crucial in the early generation of wheat breeding programs to develop cultivars with proper bread-making quality. Conventional gluten quality tests, involving wet-chemistry or those
Önder, O. +3 more
core +1 more source
Food Chemistry International, EarlyView.The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu +6 more
wiley +1 more source
The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato). [PDF]
Foods, 2022 Cappelli A, Bini A, Cini E.
europepmc +1 more source
Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley +1 more source
Quality of cookies with partial substitution of wheat flour for okra flour
Comunicata Scientiae, 2022 Okra is a vegetable of high nutritional value, but highly perishable when stored in natura. Cookies are products of great popular acceptance and allow the use of alternative flours. The objective was to evaluate cookies made with partial substitution of wheat flour for okra. Okra fruits were dried to obtain the flour.
Xavier, Swan Nunes +5 more
openaire +1 more source
Expression of seed storage proteins responsible for maintaining kernel traits and wheat flour quality in common wheat under heat stress conditions. [PDF]
Breed Sci, 2021 Tanaka H +5 more
europepmc +1 more source
Food Chemistry International, EarlyView.ABSTRACT Rice (Oryza sativa L.) is a vital staple crop for nearly half the world's population. This study investigates the levels of aflatoxins (AFB1, AFB2, AFG1, and AFG2) and selected heavy metals (Cd, Pb, and Cr) and essential elements (Mn, Fe, Mg, Cu, and Zn) in rice varieties cultivated in Fogera, Amhara Region, Ethiopia.
Melese Tilahun +3 more
wiley +1 more source
Food Chemistry International, EarlyView.The effect of pretreatment methods on the proximate content, antinutrient factors, antioxidant, and in vitro antidiabetic activities of elm oyster mushroom was studied. It was observed and statistically concluded that soaking in 0.5% salt solution for 5 min had the least deteriorating effect on the antioxidant and in vitro antidiabetic activities ...
Oluwadamilola Ogunsade +4 more
wiley +1 more source
Flour and Bread Quality of Spring Spelt
, 2011 The article contains results of the flour and bread quality assessment from the grains of spring spelt, also called as an ancient wheat. Spelt was cultivated on heavy and medium soils observing principles of organic farming.
E. Siemianowska +4 more
core +1 more source