Results 131 to 140 of about 16,815 (227)
An analysis of the dietary iron intakes in celiac patients [PDF]
, 2008 Includes bibliographical ...
Kennedy Judy
core
Genetic control of wheat flour end‐use quality and rheology by genome‐wide association studies
The Plant Genome, Volume 19, Issue 2, June 2026.Abstract Improving end‐use quality in bread wheat (Triticum aestivum) requires dissecting the genetic basis of complex processing traits and deploying robust prediction pipelines in breeding. We performed genome‐wide association studies (GWASs) using 1767 high‐quality single‐nucleotide polymorphisms generated by genotyping‐by‐sequencing in a diverse ...
Juan Menor de Gaspar +10 more
wiley +1 more source
Improving the technology of gluten-free bread from composite flour mixtures
Новые технологииThe article presents the research on the development of bread technology from gluten-free composite mixtures: No. 1 from a mixture of rice and flax flour (70: 30), No. 2 from flax and corn flour (50: 50) and No. 3 from pumpkin and corn flour (50: 50).
A. I. Soloveva +3 more
doaj +1 more source
The Plant Genome, Volume 19, Issue 2, June 2026.Abstract Wheat (Triticum aestivum L.) is a globally important cereal crop which provides ∼20% calories in human diet. Identifying genes and elucidating their functions is still challenging in wheat due to its large genome (∼16 Gb) with significant amount of repetitive elements.
Santosh Gudi +6 more
wiley +1 more source
Development of high protein gluten-free oat bread
, 2015 Chemical composition of oats and its suitability for baking were reviewed in the literature part. The special features of baking without gluten and possibilities to increase the quality of gluten-free bread were also discussed.
Rekola, Kristiina
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Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT Peanuts are among the most widely produced nuts globally, generating greater quantities of shell residues than other nut by‐products, thereby representing a highly abundant source of lignocellulosic fiber and phenolic compounds. This study examined the effect of peanut shell ground to different sizes (212, 500, and 800 µm) on the physical ...
Ülgen İlknur Konak Alkış +2 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT Fortification of wheat‐based products with high‐nutritional‐value ingredients is becoming of great interest as a strategy for producing high‐quality sustainable food products. Therefore, pumpkin products such as pulp (PPU), peel (PPE), and seed (PS) were blended into wheat pasta at different proportions and combinations using D‐optimal mixture
Amira Oufighou +9 more
wiley +1 more source
Australasian Journal on Ageing, Volume 45, Issue 2, June 2026.ABSTRACT Objectives To (1) explore the experiences and perceptions of older adults accessing an Australian Government Home Care Package (HCP), (2) understand how recipients prioritise their package expenditure, (3) understand the value that recipients place on food and nutrition services, and (4) understand the barriers and facilitators to spending on ...
Caitlin Wyman +4 more
wiley +1 more source
Prediction of rye dough behaviour and bread quality using response surface methodology
, 2011 peer-reviewedBread making is a hydro-thermal process; therefore, knowing the behaviour of the main constituents of the flour at different temperatures allows control of the quality of the end-product.
Constantin, O.E. +3 more
core
Analysis of Textural Properties of Gluten Free Breads
, 2021 Bread is one of the most important gluten-free foods, and it is usually connected with crumbling texture, poor colour, low volume, unsatisfactory taste and a short shelf-life, probably due to the lack of the viscosity network formed by gluten. Thus, some defects of gluten- free bread are related with inefficient gas retention and expansion during dough
Correia, Paula +3 more
openaire +1 more source