Results 81 to 90 of about 223,920 (292)
A PCR-based method for discriminating between high molecular weight glutenin subunits Bx7 and Bx7* in Triticum aestivum L [PDF]
, 2012 The correct assignment of high molecular weight glutenin subunit variants is a key task in wheat breeding. However, the traditional analysis by protein electrophoresis is sometimes difficult and not very precise.
Carrillo Becerril, Jose Maria +3 more
core +2 more sources
JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti +3 more
wiley +1 more source
Organic Spring Wheat Weed Control Strategies Report [PDF]
, 2012 Many organic cereal grain growers struggle with weed issues, especially in spring wheat. Weed competition is one of the major issues in spring wheat due to many factors.
Cummings, Erica +4 more
core +1 more source
Bards use in production technologies rye-wheat bread [PDF]
, 2017 У статті проаналізовано сучасний стан та перспективність переробки післяспиртової барди – вторинного продукту при виробництві біоетанола з кукурудзи, обґрунтовано і досліджено шляхи її використання в хлібопекарській промисловості.
Лобачова, Надія Леонідівна +1 more
core +1 more source
The barley–malt–beer chain: A process and food safety approach
JSFA reports, EarlyView.Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza +5 more
wiley +1 more source
Wheat flour particle size: Influence of mill design and effects on quality and performance
JSFA reports, EarlyView.Abstract Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the
Ricardo Barroso Lopes +3 more
wiley +1 more source
KAJIAN PERBANDINGAN TEPUNG TERIGU (triticum aestivum) DENGAN TEPUNG JEWAWUT (Staria italica) TERHADAP KARAKTERISTIK ROTI MANIS [PDF]
, 2017 Currently, Indonesia's dependence on wheat was increasing as more and more processed products of flour as staple food, one of which is bread. On the basis of this fact, this study aims to determine whether the use of wheat flour can be reduced.
ADINDA SARAH FIRDHAUSA, 133020207 +2 more
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Wheat bread with dairy products - Technology, nutritional and sensory properties [PDF]
, 2019 Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and mineralsAs the relation between diet and health became a priority ...
Bilgin, Fardet, Hou, Li, Tamime
core +1 more source
JSFA reports, EarlyView.Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi +6 more
wiley +1 more source
Quality assessment of organic wheat [PDF]
, 2002 Bread making quality of wheat is mainly related to protein and gluten content of grain and ...
Pedersen, Aenior sceintist Lene
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