Results 51 to 60 of about 64,389 (154)
Quality of spelt pasta enriched with eggs and identification of eggs using 13C MAS NMR spectroscopy [PDF]
Hemijska Industrija, 2015 This paper deals with the characteristics of spelt pasta enriched with eggs. Eggs were added to spelt farina in the quantity of 0, 124 or 248 g/kg (equivalent to 0, 3 or 6 eggs, respectively).
Filipović Jelena S. +5 more
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Analysis Of Bakery Properties Of Grain Of New Varieties And Lines Of Wheat Spelts [PDF]
, 2018 There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the ...
Hryhorenko, O. (Olenа) +8 more
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Free sugars in spelt wholemeal and flour
Journal of Applied Botany and Food Quality, 2012 Spelt (Triticum aestivum L. ssp. spelta) is experiencing a renaissance in Europe and North America, where it is used for baking, brewing, production of pasta, and self-supplied animal feed.
C. Zörb +4 more
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Agronomy, 2020 Wheat spelt is a very valuable plant, especially in organic farming. Its high nutritional values combined with low soil and climate requirements increase the interest in growing spelt in various soils.
Barbara Filipek-Mazur +3 more
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Texture and stress relaxation of spelt-amaranth composite breads [PDF]
Food and Feed Research, 2014 This study compares the influence of different forms of amaranth (steamed and non-steamed raw amaranth flour, steamed and non-steamed popped amaranth flour and steamed whole popped amaranth grains) at two doses on quality attributes of composite spelt ...
Filipčev Bojana V.
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Agriculture, 2023 The aims of this study were to evaluate and compare the radical scavenging activities (DPPH), phenolic concentrations and concentrations of selected phenolic acids (PAs) of spelt cultivars and breeding lines with common wheat in a three-year controlled ...
Magdaléna Lacko-Bartošová +5 more
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Comparison of the bread-making performance of spelt varieties grown under organic conditions in the environment of northern Serbia and their responses to dough strengthening improvers [PDF]
Hemijska Industrija, 2013 Spelt varieties were tested in 2010 and 2011 for dough rheology, bread-making and allelic gene composition coding for HMW glutenin subunits in order to evaluate the baseline of their baking potential, as well as the suitability for its growth under ...
Filipčev Bojana +3 more
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Ancient Wheat Species Can Extend Biodiversity of Cultivated Crops [PDF]
, 2011 Wheat genetic resources may be grown in organic farming systems or in less favourable areas for bread wheat species. Characteristics of hulled wheat species (23 varieties of einkorn, emmer wheat, spelt wheat) were studied and evaluated within a two-year ...
Capouchova, Ivana +4 more
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Comparative study on the physico-chemical, textural and thermal properties of instant porridges based on spelt and oats [PDF]
Food and Feed Research, 2018 Changing of food habits and increased preference for healthy meals, along with the growth of breakfast industry has increased the size of 'ready-made' and instant porridge market in Serbia. Porridges dominantly marketed are those based on oats.
Šimurina Olivera D. +4 more
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Malaria Journal, 2017 After publication of the article [1], it has been brought to our attention that two of the authors have had their names spelt incorrectly in the original publication. The eighth author should be “N.
Himanshu Gupta +11 more
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