Results 111 to 120 of about 918 (184)

Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars. [PDF]

Foods
Ghendov-Mosanu A, Popa N, Paiu S, Boestean O, Bulgaru V, Leatamborg S, Lupascu G, Codină GG.   +7 more
europepmc   +1 more source

Effect of buckwheat bran protein enzymatic hydrolysates on the rheological, textural and structural properties of non-fermented wheat dough. [PDF]

Food Chem X
Wang L, Yan M, Jiang Q, Wang B, Luo D, Yue C, Guo J, Qiu J, Wang H, Wu W, Huang Y.   +10 more
europepmc   +1 more source

Impact of Rye Malt with Various Diastatic Activity on Wholegrain Rye Flour Rheology and Sugar Formation in Scalding and Fermentation Processes. [PDF]

Foods
Murniece R, Reidzane S, Radenkovs V, Matisons R, Dabina-Bicka I, Klava D, Galoburda R.   +6 more
europepmc   +1 more source

Quality mapping of durum wheat germplasm as a tool for development of high quality pasta varieties. [PDF]

Sci Rep
Shakir S, Ahmad S, Sibt-E-Abbas M, Alotaibi NM, Usman M, Yaqoob S, Ali Z, Ul Haq N, Umar A, Gancarz M.   +9 more
europepmc   +1 more source

Assessing the quality and grain yield of winter wheat in the organic farming management under wheat-legume intercropping practice. [PDF]

Heliyon
Hoang TN, Konvalina P, Kopecký M, Ghorbani M, Nguyen TG, Bernas J, Murindangabo YT, Capouchová I, Shim S, Hlásná Čepková P.   +9 more
europepmc   +1 more source

Effect of <i>Polygonatum cyrtonema</i> Flour Addition on the Rheological Properties, Gluten Structure Characteristics of the Dough and the In Vitro Digestibility of Steamed Bread. [PDF]

Foods
Bi Z, Yang Y, Yang L, Yang C, Dong C, Liu Z, Gong Z, Wang R, Yin X.   +8 more
europepmc   +1 more source

Optimising White Wheat Bread Fortification with Vitamin D₃ and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality. [PDF]

Foods
Boudrag S, Arendt EK, Segura Godoy C, Sahin AW, Nyhan L, Cashman KD, Zannini E.   +6 more
europepmc   +1 more source

Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough. [PDF]

Foods
Ren X, Zhang H, Lv M, Fan H, Liu L, Wang B, Hu X, Shi Y, Yang C, Chen F, Sun Y.   +10 more
europepmc   +1 more source