Results 11 to 20 of about 21,485 (264)
Australian Hard 2 (AH2) wheat class with null4A genetic basis to produce high-quality Japanese ramen noodle. [PDF]
J Sci Food AgricAbstract BACKGROUND Australia exports wheat to various countries for the production of staple foods, including noodles. The Japanese market considers Australian Prime Hard (APH) wheat to be the benchmark for high‐quality ramen noodle production. We hypothesie that hard wheat with relatively low protein content and null4A gene is particularly well ...
Siah SD +5 more
europepmc +2 more sources
Characteristics of Gluten-Free Wet Noodles Substituted with Soy Flour
IOP Conference Series: Earth and Environmental Science, 2020 Abstract Noodles are food products made from flour with or without the addition of other food ingredients and additives that are permitted and have a specific shape of noodles. Generally, noodles made from flour, eggs, and water. The content of gluten in wheat flour can increase intestinal hyperpermeability, which causes gluten was ...
F Violalita +4 more
openaire +1 more source
Wheat and flour quality relations in a commercial mill
Czech Journal of Food Sciences, 2001 The bread-making quality of forty commercial winter wheat samples, grown in the western region of the CzechRepublic, and their flours (white flours with ash content of about 0.5%) prepared in a commercial mill was studied.
M. Hrušková +2 more
doaj +1 more source
Agronomy, 2023 The aim of this study was to compare agro-phenological and technological traits in advanced durum wheat lines differing in responses to Hessian fly larval attacks.
Siham Ouriniche +5 more
doaj +1 more source
Journal of Basic and Applied Research in Biomedicine, 2022 Grain quality is a complex character that depends on a number of traits, and the individual contribution of each trait varies depending on specific reaction to environmental conditions.
Gergana Desheva
doaj +2 more sources
Ultrasonics Sonochemistry, 2023 Physicochemical properties and microstructure of gluten protein, and the structural characteristics of steamed bread with 30 % potato pulp (SBPP) were investigated by ultrasonic treatments. Results showed that 400 W ultrasonic treatment significantly (P
Jialin Song +9 more
doaj +1 more source
Effect of a Complex Plant Additive on Flour Mixes and Wheat Dough
Техника и технология пищевых производств, 2022 Food additives from non-traditional plant raw materials are a promising source of new fortified bakery products. However, they can affect the protein-starch structure of wheat flour and the rheological profile of the semi-finished bakery products, thus ...
Alexander V. Maslov +3 more
doaj +1 more source
Wheat Growing and Quality in Organic Farming [PDF]
, 2011 This chapter will present criteria of the selection of suitable varieties for the organic farming system, depending on land and climatic conditions of a farm, current legislation, availability of seeds, options of the final use, etc. Data in this chapter
Capouchova, Ivana +3 more
core +2 more sources
ESTIMATION OF PHENOTYPIC AND GENETIC CORRELATIONS FOR QUALITY TRAITS IN A WHEAT POPULATION [PDF]
Poljoprivreda, 2012 The objective of this paper was to estimate phenotypic and genetic correlations in order to improve existing wheat quality breeding methodology in early generations.
Dario Novoselović +3 more
doaj
Chemical and biochemical changes during microwave treatment of wheat
Czech Journal of Food Sciences, 2002 The effect of microwave (MW) heating on the changes in wet gluten content, Gluten Index, Falling Number and amylographic characteristics was studied in sprouted wheat grain.
J. Kaasová +4 more
doaj +1 more source