Results 41 to 50 of about 444,654 (160)

EFFECT OF USING SORGHUM ON THE QUALITY OF WHEAT MIXTURES AND THEIR FLOUR . [PDF]

Journal of Food and Dairy Sciences, 2014
Two wheat kernels Ukrainian hard red wheat, Egyptian hard red wheat (Masr1) local wheat cultivars and Egyptian yellow sorghum (Sakha 80) local sorghum cultivars were subjected to physico-chemical properties.
T. El-sisy, M. Masoud, Jehan B.
doaj   +1 more source

Genetic control of purothionins in wheat: problems of the aneuploid analysis when searching for regulatory genes [PDF]

, 1979
The study of the genetic control of purothionins in wheat endosperm illustrates some of the problems and pitfalls faced in aneuploid analysis of regulatory effects.
García Olmedo, Francisco, Fernandez de Caleya, R., Carbonero Zalduegui, Pilar, Hernandez Lucas, Carlos   +3 more
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Mapping components of flour and noodle colour in Australian wheat [PDF]

, 2001
Flour and noodle colour influence the value of wheat (Triticum aestivum L.) and are obvious targets for breeders seeking to improve quality, end-product range, and marketability of wheat.
D. J. Maresac, Campbell, A. W., Campbell, A., Mares, D. J., Mares, D., A. W. Campbellbd   +5 more
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Susceptibility of phytopathogenic bacteria to wheat purothionins in vitro [PDF]

, 1972
Purothionins are basic polypeptides with antimicrobial properties that are present in the endosperm of wheat and other cereal species. Susceptibility to wheat purothionins among phytopathogenic bacteria of the genera Pseudomonas, Xanthomonas ...
Gonzalez Pascual, Blanca, García Olmedo, Francisco, Fernandez de Caleya, R., Carbonero Zalduegui, Pilar   +3 more
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Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread

Shipin gongye ke-ji
In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition
Ying RAO, Xiaoping FENG, Jing ZHENG, Anlin LI, Shuangli XIONG   +4 more
doaj   +1 more source

The quest for celiac-safe wheat [PDF]

, 2010
Gluten proteins from wheat have the unique property to interact with each other and form a network in dough preparation. In this gluten network gas bubbles can be retained that are produced by yeast, which is added during dough preparation. The result is
van den Broeck, H.C., Broeck, H.C., van den   +1 more
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Effect of Chickpea (Cicer arietinum L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies

Foods
High nutritional value and antioxidant properties make chickpea flour a valuable substitute for wheat flour, although its texture-forming abilities are different.
Katarzyna Felisiak, Sylwia Przybylska, Grzegorz Tokarczyk, Małgorzata Tabaszewska, Jacek Słupski, Joanna Wydurska   +5 more
doaj   +1 more source

WHEAT IMPORT DEMAND IN THE JAPANESE FLOUR MILLING INDUSTRY: A PRODUCTION THEORY APPROACH [PDF]

The translog cost function is used to analyze import demand for wheat differentiated by class and country of origin in the Japanese wheat flour milling industry. Results indicate that U.S.
Koo, Won W., Sakurai, Takeshi, Mao, Weining, Suomala, Jon P.   +3 more
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Oregon wheat magazine [PDF]

, 1971
This archived document is maintained by the Oregon State Library as part of the Oregon Documents Depository Program. It is for informational purposes and may not be suitable for legal purposes.Vol. 22, no. 4 (July/Aug.

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South Korean Millers’ Preferences for the Quality Characteristics of Hard White Wheat that is Used in Producing All-purpose Flour [PDF]

Using the choice-based conjoint analysis and self explicated approach, I elicited South Korean millers’ preference and willingness to pay for the quality characteristics of hard white wheat that is used in producing all-purpose flour.
Henneberry, Shida Rastegari, Park, Jaehong   +1 more
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