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Wheat: Grain-Quality Characteristics and Management of Quality Requirements
2017Flour made from wheat is unique as a source of the dough-forming gluten proteins. These gluten proteins have the unique properties needed to make the many wheat-based foods, such as leavened breads, pasta, noodles, flat/pocket breads, steamed breads, biscuits, cakes, pastries and various food ingredients.
Uthayakumaran, Surjani, Wrigley, Colin
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Triticale: Grain-Quality Characteristics and Management of Quality Requirements
2017The wheat-rye hybrid triticale was developed to combine the agronomic advantages of rye (winter hardiness and its ability to thrive in poorer soil) with the hope that the baking quality of wheat would be retained. These hopes have not (yet) been fulfilled completely, although triticale can thrive in situations where wheat may not.
Wrigley, Colin, Bushuk, Walter
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Plant Breeding, 2001
AbstractThe objective of this study was to examine the effect of selection using three indirect tests for grain quality on grain yield and dough, and baking properties, measured as alveograph strength, alveograph tenacity/extensibility ratio and loaf volume.
R. M. Trethowan +2 more
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AbstractThe objective of this study was to examine the effect of selection using three indirect tests for grain quality on grain yield and dough, and baking properties, measured as alveograph strength, alveograph tenacity/extensibility ratio and loaf volume.
R. M. Trethowan +2 more
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A grain quality classification system
2010 International Conference on Information Society, 2010Exploring the possibility of using technology for grain quality classification is necessary for the consumer market to protect consumers who are susceptible to any form of contamination that may occur in the market. Although some research has been reported on the classification of paddy seeds, no published work is found on the classification of milled ...
L. A. I. Pabamalie, H. L. Premaratne
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Impact Milling Quality of Grain Legumes
Journal of Food Science, 1984ABSTRACT Physical and chemical characteristics of seeds from eight legumes were evaluated for factors that determine the impact milling quality of grain legumes. The index of milling efficiency adopted was protein separation efficiency, defined as the proportion of the total flour protein shifted into the fine fraction during air ...
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1978
The importance of different aspects of quality depend upon the grain’s intended use. Viability of feed grain is immaterial, unlike its nutritional value and freedom from toxic substances. Seed grain should have a high viability, give vigorous seedlings and be free of grains of other varieties, or species (Chapter 9).
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The importance of different aspects of quality depend upon the grain’s intended use. Viability of feed grain is immaterial, unlike its nutritional value and freedom from toxic substances. Seed grain should have a high viability, give vigorous seedlings and be free of grains of other varieties, or species (Chapter 9).
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Soybean Breeding on the Grain Yield and Grain Quality
2002The soybean breeding program at the Agricultural Insitute Osijek is primary aimed at increasing yields of soybean (Glycine max (L.) Merrill) in Croatia. The objective of this research was to evaluate the genetic improvement of the grain yield and grain quality of 20 soybean promising lines in comparison to four commercial cultivars 0 maturity group ...
Sudarić, Aleksandra +2 more
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