Results 41 to 50 of about 31,925 (251)

PRODUCTION OF LOW PROTEIN BALADY BREAD AND PAN BREAD [PDF]

Journal of Food and Dairy Sciences, 2011
This study was designed to produce and evaluate low protein balady bread and pan bread made from different mixtures of wheat flour 82 % extraction with thermal treated corn starch and wheat flour 72 % extraction with corn starch.
Hala Sayed, N. El-Adly, A. Hussein
doaj   +1 more source

Preparation of Modified Extruded Wheat Bran by Semi-solid Enzymatic Hydrolysis and Its Effect on the Quality of Bran-containing Steamed Bread

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, Lina XU, Xiwu JIA, Wangyang SHEN, Chuanxi LI, Zhan WANG   +5 more
doaj   +1 more source

Tracing the ancestry of modern bread wheats [PDF]

Nature Genetics, 2019
For more than 10,000 years, the selection of plant and animal traits that are better tailored for human use has shaped the development of civilizations. During this period, bread wheat (Triticum aestivum) emerged as one of the world's most important crops.
Caroline Pont, Thibault Leroy, Michael Seidel, Alessandro Tondelli, Wandrille Duchemin, David Armisen, Daniel Lang, Daniela Bustos-Korts, Nadia Goué, François Balfourier, Márta Molnár-Láng, Jacob Lage, Benjamin Kilian, Hakan Özkan, Darren Waite, Sarah Dyer, Thomas Letellier, Michael Alaux, Joanne Russell, Beat Keller, Fred van Eeuwijk, Manuel Spannagl, Klaus F. X. Mayer, Robbie Waugh, Nils Stein, Luigi Cattivelli, Georg Haberer, Gilles Charmet, Jérôme Salse   +28 more
openaire   +6 more sources

Multi-environment Evaluation of Bread Wheat (Triticum aestivum L.) Genotypes in Mid-altitude of Ethiopia using Advanced Mixed Models

International Journal of Bio-Resource and Stress Management
The experiment was conducted during May to December, 2024–2025 main seasons at mid-altitude bread wheat growing agro-ecologies of Ethiopia to study the agronomic performance, genotype-by-environment (G×E) interactions, heritability, cluster and ...
Bayisa Asefa, Berhanu Sime, Habtemriam Zegeye, Negash Geleta, Alemu Dabi, Gadisa Alemu, Tafesse Solomon, Rut Duga, Abebe Delesa, Demeke Zewdu, Dawit Asnake, Abebe Getamesay   +11 more
doaj   +1 more source

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
doaj   +1 more source

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
doaj   +1 more source

Effect of Bran Powder on the Quality and Microstructure of Whole Grain Breads

Liang you shipin ke-ji
Wheat bran is an important source of dietary fiber for humans. Compared to regular bread, whole grain bread differs in shape, texture, and taste，which affects consumer experience. Improving the taste and texture of whole wheat bread is the main challenge
WEI Yi-min
doaj   +1 more source

How a slight modification of the bread-making procedure for the evaluation of wheat cultivars affects the most important properties of bread (bread volume and bread crumb) [PDF]

Journal on Processing and Energy in Agriculture, 2019
The aim of the study was to examine how a slight modification of the standard bread-making procedure for the evaluation of wheat cultivars affects bread making properties of different quality samples, without α-amylase activity.
Živančev Dragan, Jocković Bojan, Mirosavljević Milan, Momčilović Vojislava, Mladenov Novica, Aćin Vladimir, Pribić Milana   +6 more
doaj   +1 more source

The influence of the wheat-amaranth bran content on the pan bread quality

Vestnik MGTU, 2023
The biochemical composition, physical and technological properties of amaranth grain determine the possibility of its use to improve the consumer properties and nutritional value of bakery products.
Kandrokov R. H., Erina Ju. S., Burmatnov V. V.   +2 more
doaj   +1 more source

Extreme Weather Events and Consumer Food Responses

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT This study investigates consumer food responses to Hurricanes Helene and Milton, which affected a swath of the Southeastern U.S. in 2024. Using representative consumer survey data from six affected states, we analyze 10 distinct food responses classified into ex ante and ex post responses, and examine their associations with food insufficiency
Ahmad Zia Wahdat, Joseph Balagtas
wiley   +1 more source