Results 101 to 110 of about 3,577 (217)

Field Trials and Baking Studies of Ultra‐Low Asparagine, Genome Edited (CRISPR/Cas9) and Mutant (TILLING) Wheat

Plant Biotechnology Journal, Volume 24, Issue 7, Page 4704-4715, July 2026.
ABSTRACT Field trials were conducted of wheat (Triticum aestivum) cv. Cadenza in which asparagine synthetase gene, TaASN2, had been knocked out, either on its own or together with a partial knockout of the related gene, TaASN1, using CRISPR/Cas9. Chemical mutagenesis (TILLING) TaASN2 nulls in the Claire background were also included.
Navneet Kaur, Sarah Raffan, Suzanne J. Clark, Shpresa Musa, Katharina Scherf, J. Stephen Elmore, Tanya Y. Curtis, Emma Honan, Nigel G. Halford   +8 more
wiley   +1 more source

Effects of Grafting Methods on the Physicochemical Properties of Gluten-Curcumin Conjugate and Its Application in Frozen Dough

Shipin gongye ke-ji
In this study, the conjugate of curcumin and gluten were prepared through alkaline, ultrasonic, and enzymatic methods. The effects of grafting methods on physicochemical properties of gluten, rheology properties of frozen dough and the quality of ...
Jianying LIU, Yalu ZHENG, Ruhuan YUAN, Feng XUE, Xiaohui XIONG, Chen LI   +5 more
doaj   +1 more source

Multifunctionality of annual forage crop mixtures for improved biomass, beef cattle diets, and soil health outcomes

Agrosystems, Geosciences &Environment, Volume 9, Issue 2, June 2026.
Abstract Cover crop mixtures (CCMs) can fit well into various agricultural production systems and have gained popularity among grain and livestock producers, as well as organic and market gardeners across western Canada, due to their potential to enhance forage production and soil health.
Akim Tunde Omokanye, Surendra Bhattarai, Guillermo Hernandez Ramirez, Blasius Azuhnwi, Yamily Zavala, Hayford Gyamfi, Bharat Shrestha   +6 more
wiley   +1 more source

Effect of Dough Yield, Flour Type and Fermentation Time on Sourdough Near‐Infrared Spectral Data With ANOVA–Simultaneous Component Analysis

Journal of Chemometrics, Volume 40, Issue 6, June 2026.
ABSTRACT Near‐infrared (NIR) spectroscopy combined with ANOVA–simultaneous component analysis (ASCA) provides a powerful approach for investigating sourdough fermentation. Two complementary longitudinal experiments (repeated four times) were conducted to evaluate the influence of key design factors on sourdough development over a 28‐day refreshment ...
Mari van Wyk, Federico Marini, Marena Manley   +2 more
wiley   +1 more source

Studies on the Baking Properties of Frozen Wheat Dough

, 1994
P(論文)Functional properties of frozen wheat dough (FMG) and gluten prepared from FMG were estimated and baking properties were estimated using FMG. Freeze dried sample of FMG indicated lower water absorption capacity and higher adhesive properties than ...
KANAI, SETSUKO, 筒井, 知己, 11360, 11362, 11361, カナイ, セツコ, TSUTSUI, TOMOMI, 11357, 11359, 金井, 節子, 11358, ツツイ, トモミ   +11 more
core  

Frozen Sangak dough and bread properties: Impact of pre-fermentation and freezing rate

, 2016
International audienceThe impact of pre-fermentation time and freezing rate on Sangak frozen dough and bread quality were studied. The pre-fermented doughs for 0, 30, 60, 90, or 120 min were frozen under –20, –25, or –30°C in air blast freezer.
Le-Bail, Alain, Ayati, Sayyed-Vahid, Hamdami, Nasser   +2 more
core   +1 more source

Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ChemFoodChem, Volume 2, Issue 2, June 2026.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley   +1 more source

Pengaruh Konsentrasi Yeast dan Jenis Emulsifier pada Frozen Dough

, 2010
Frozen dough adalah produk adonan beku yang diproses dengan menggunakan teknologi air blast freezer dengan suhu (-30°C). Adonan dari frozen dough memiliki keuntungan antara lain dapat diproduksi secara sentralisasi, mudah dalam distribusi atau ...
Soekotjo, Reriel Anantria
core   +1 more source

Synergistic effects of enzyme combinations on improving the quality of frozen pastry Shaobing

Journal of Agriculture and Food Research
Frozen storage adversely affects Shaobing dough quality by disrupting gluten network integrity and reducing water-holding capacity. To mitigate these detrimental effects, this study investigated the influence of an enzyme combination on the properties of
Li Niu, Xuechao Zheng, Weixiu Lu, Meina Zhang, Mingkun Sun, Huan Rao, Jianxiong Hao   +6 more
doaj   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, Volume 3, Issue 2, Page 378-393, June 2026.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source