Results 31 to 40 of about 223,920 (292)
Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread
Applied Sciences, 2022 Parsley leaves (PL) are a rich source of many bioactive compounds and show many health-promoting properties. The aim of this study is to analyze the effect of the addition of PL to wheat flour on the physical, antioxidant, and sensory properties of wheat
Dariusz Dziki +3 more
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Evolution and origin of bread wheat
The Plant Cell, 2022 Abstract Bread wheat (Triticum aestivum, genome BBAADD) is a young hexaploid species formed only 8,500–9,000 years ago through hybridization between a domesticated free-threshing tetraploid progenitor, genome BBAA, and Aegilops tauschii, the diploid donor of the D subgenome.
Avraham A Levy, Moshe Feldman
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Wheat variety grading by score analysis application [PDF]
Journal on Processing and Energy in Agriculture, 2018 New 48 wheat varieties, harvested in 2016 are classified in four wheat quality groups (improvers, bread varieties, basic varieties, poor quality varieties), based on minimum level of crude protein content, sedimentation value, flour extraction, yield of ...
Filipović Jelena +5 more
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Polish Journal of Food and Nutrition Sciences, 2023 The aim of this study was to determine differences in the technological quality of grain of hybrids between spelt ( Triticum spelta ) and bread wheat ( T.
Marian Wiwart +2 more
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Sustainable plant-based ingredients as wheat flour substitutes in bread making
npj Science of Food, 2022 Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation.
Yaqin Wang, Ching Jian
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Shipin gongye ke-ji, 2023 To increase the content of soluble dietary fiber in wheat bran and improve the edible quality of bran-containing flour products, the semi-solid enzymatic modification of extruded wheat bran was carried out with xylanase, and modified wheat bran was added
Shujing ZHANG +5 more
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Physical mapping integrated with syntenic analysis to characterize the gene space of the long arm of wheat chromosome 1A [PDF]
, 2013 Background: Bread wheat (Triticum aestivum L.) is one of the most important crops worldwide and its production faces pressing challenges, the solution of which demands genome information. However, the large, highly repetitive hexaploid wheat genome has
Akpınar, Bala Anı +15 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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Evolution of Domesticated Bread Wheat [PDF]
The Plant Cell, 2010 The domestication of wheat around 10,000 years ago marked a dramatic turn in the development and evolution of human civilization, as it enabled the transition from a hunter-gatherer and nomadic pastoral society to a more sedentary agrarian one.
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Resource use efficiency of different wheat species under drought stress
The Indian Journal of Agricultural Sciences, 2018 Genotypes of modern bread wheat (Triticum aestivum L.) produced significantly more grain yield over spelt (Triticum spelta L.) and emmer (Triticum dicoccum) genotypes of ancient wheat.
S L MEENA, D L SPARKES
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