Results 21 to 30 of about 31,925 (251)
Frontiers in Nutrition, 2023 This study aimed at evaluating the influence of different amounts (5, 10, 15, 20, and 25%) of psyllium husk gel (PHG) on wheat bread (WB) characteristics – chiefly, overall acceptability (OA), porosity, specific volume (v), mass loss after baking (ML ...
Elena Bartkiene +13 more
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The pangenome of hexaploid bread wheat [PDF]
The Plant Journal, 2017 SummaryThere is an increasing understanding that variation in gene presence–absence plays an important role in the heritability of agronomic traits; however, there have been relatively few studies on variation in gene presence–absence in crop species.
Montenegro, Juan D. +10 more
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THE Nutritive AND THERAPEUTIC VALUES OF BARLEY BREAD [PDF]
Journal of Food and Dairy Sciences, 2005 In this work the bread produced from wheat, barley flours and wheat/barley flour blends were evaluated from nutritional, therapeutic, technological and organoleptical stand points.
A. EI.Shaziy, A. Mobarak,
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Agronomy, 2020 Climate change creates challenges for wild species, but plants have survived and adapted to similar changes in their evolutionary past. Most plants were originally outcrossing, one theoretical genetic reason being that self-fertilization does not create ...
Maarten van Ginkel +1 more
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Foods, 2022 Gluten proteins are responsible for the wheat breadmaking quality. However, gluten is also related to human pathologies for which the only treatment is a gluten-free diet (GFD).
Carmen Haro +10 more
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Acta Universitatis Cibiniensis. Series E: Food Technology, 2021 This study is designed to evaluate the effect of wheat flour substitution with Clerodendrum volubile at different level (1, 3, 5 and 10%) on antioxidant, proximate, mineral and sensory acceptability of wheat bread.
Karigidi Kayode Olayele +3 more
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Wheat Proteins: A Valuable Resources to Improve Nutritional Value of Bread
Frontiers in Sustainable Food Systems, 2021 Triticum aestivum, commonly known as bread wheat, is one of the most cultivated crops globally. Due to its increasing demand, wheat is the source of many nutritious products including bread, pasta, and noodles containing different types of seed storage ...
Sonia Goel +4 more
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Is Wheat Bread a Better Choice Than White Bread? [PDF]
Current Developments in Nutrition, 2021 Objectives Are wheat bread products healthier than white bread products at sandwich restaurants?
Lynn Ulatowski, Marina Marusic
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Turkish Journal of Agriculture and Forestry, 1996 Values of heterosis and combining ability for seven traits were estimated in a 6 × 6 diallel population by using Method 4 of Griffing type analysis. High heterosis was found for the harvest index and yield in the cross Orsa × Ak 702. which had the best specific combining ability. In crosses involving Orso and Ak 702, Orso reduced the plant height while
Budak N., Yildirim M.B.
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Зерновое хозяйство России, 2021 The development of bakery industry is possible due to the use of such non-traditional raw materials as durum wheat. The purpose of the current study was to estimate the effect of varietal traits of durum wheat when mixed with bread wheat according to the
E. N. Shabolkina, N. V. Anisimkina
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