The contribution of wheat to human diet and health [PDF]
, 2015 Wheat is the most important staple crop in temperate zones and is in increasing demand in countries undergoing urbanization and industrialization. In addition to being a major source of starch and energy, wheat also provides substantial amounts of a ...
Abrams +204 more
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Comparison of Structural Development and Biochemical Accumulation of Waxy and Non-waxy Wheat Caryopses [PDF]
, 2015 This study was conducted to compare structural development and biochemical accumulation of waxy and non-waxy wheat (NW) caryopses. The caryopses’ microstructure of the waxy wheat (WW) and NW cultivars at different developmental stages were observed under
Gao, D.R. +8 more
core +1 more source
Acta Agrobotanica, 2018 Screening genotypes of wheat by allelic variants of Waxy and HMW-GS genes is a constitutional unit of marker-assisted selection of varieties with high values of desirable properties for flour-baking and technological attributes of the grain.
Ramil Vafin +4 more
doaj +1 more source
Turkish Journal of Agriculture: Food Science and Technology, 2020 The aim of this study is to screen the recombinant inbred lines (RILs) carrying rye translocation for the semi-dwarf (Rht), photoperiod (Ppd) and vernalization (Vrn) genes.
Tuğba Güleç, Nevzat Aydın
doaj +1 more source
Functional properties of waxy wheat flours: genotypic and environmental effects
Journal of Cereal Science, 2003 A set of waxy (amylose-free) experimental spring wheats (Triticum aestivum L.) of diverse parentage were grown, along with two nonwaxy and two partial waxy check cultivars, at diverse North American cultural environments. Grain yield and functional attributes of derived flours were determined.
Graybosch, Robert A. +4 more
openaire +2 more sources
SENSORY AND PHYSICAL PROPERTIES OF MUFFINS MADE WITH WAXY WHOLE WHEAT FLOUR [PDF]
Journal of Food Quality, 2011 ABSTRACTThe quality of muffins made with different amounts (0, 15, 30, 45 and 60%) of waxy whole wheat flour (WWWF) blended with conventional whole wheat flour were characterized. High amounts of WWWF blends produced darker but acceptable crust color.
KATHRYN ACOSTA +2 more
openaire +1 more source
Investigation Of Foaming And Hydration Properties Of Collagen Hydrolyzate [PDF]
, 2017 Qualitative parameters of foams, received due to glutin were studied. Technological conditions for receiving food foams were optimized. Their microstructure was determined; it was demonstrated that foam bubbles have the spherical form with the size from ...
Bilenka, I. (Iryna) +3 more
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Inactivation of Endogenous Rice Flour β-Glucanase by Microwave Radiation and Impact on Physico-chemical Properties of the Treated Flour [PDF]
, 2016 Producción CientíficaThe apparent reduction of β-glucan (BG) molecular weight in rice based gluten-free (GF) breads fortified with cereal BG concentrates reveals the presence of β-glucanase activity in rice flour.
Biliaderis, Costas G. +4 more
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Elaboration of the Recipe of the Fermented Milk Dessert for Child Food [PDF]
, 2017 Using the tabular processor MS Excel 2007 there was elaborated the recipe of the fermented milk dessert for child food. The recipe of this dessert consists of (mass.
Atanasova, V. (Vita) +3 more
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Nutritional and functional performance of high β-glucan barley flours in breadmaking: mixed breads versus wheat breads [PDF]
, 2013 The ability of high β-glucan barley (HBGB) flour versus regular commercial barley (CB) to make highly nutritious wheat (WT) blended breads meeting functional and sensory standards has been investigated.
Angioloni, Alessandro, Collar, Concha
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