Results 121 to 130 of about 20,205 (272)

IMPROVING THE QUALITY OF GLUTEN-FREE BREAD MANUFACTURED FROM PROSO MILLET USING HYDROCOLLOIDS

The Iraqi Journal of Agricultural science
The aim of this study was to investigate the role of some hydrocolloids in improving the physical and sensory properties of gluten-free bread manufactured from millet flour.
E. K. Hammood, J. M. Nasser
doaj   +1 more source

Field Trials and Baking Studies of Ultra‐Low Asparagine, Genome Edited (CRISPR/Cas9) and Mutant (TILLING) Wheat

Plant Biotechnology Journal, Volume 24, Issue 7, Page 4704-4715, July 2026.
ABSTRACT Field trials were conducted of wheat (Triticum aestivum) cv. Cadenza in which asparagine synthetase gene, TaASN2, had been knocked out, either on its own or together with a partial knockout of the related gene, TaASN1, using CRISPR/Cas9. Chemical mutagenesis (TILLING) TaASN2 nulls in the Claire background were also included.
Navneet Kaur, Sarah Raffan, Suzanne J. Clark, Shpresa Musa, Katharina Scherf, J. Stephen Elmore, Tanya Y. Curtis, Emma Honan, Nigel G. Halford   +8 more
wiley   +1 more source

Wheat News Wheat Scoop For Immediate Release

, 2002
International Grains Program Year in Review KWC Provides Wheat Quality Online By Justin Wheat quality short course educates participants Wheat and milling expert head to Cuba Kansas Joint Study of HW Handling Consumers Focus On Comfort Food USW urges ...
Kansas Wheat Commission
core  

Development and quality assessment of oat flour incorporated sponge cake

NUST Journal of Natural Sciences
The demand for healthy foods enhanced with different functional bioactive ingredients is rising in the modern day. Cakes are widely consumed, ready-to-eat baked goods that can be used to produce functional food products.
Zahoor Ahmed, Asadullah Marri, Nida Shaikh, Asif Irshad, Alam Khan, Hidayat Ullah, Chaker Khan, Iftikhar Ahmed   +7 more
doaj   +1 more source

Effect of yeast on functional and rheological characteristics of whole wheat flour and its effect on quality of chapati. [PDF]

J Food Sci Technol, 2023
Khan MA, Chiravi K, Wadikar DD, Mahesh C, Harilal PT, Semwal AD.   +5 more
europepmc   +1 more source

Optimizing Carbon Sources in Biofloc Technology for Sustainable Aquaculture: A Meta‐Analytical Review

Aquaculture, Fish and Fisheries, Volume 6, Issue 3, June 2026.
ABSTRACT Aquaculture intensification is increasingly constrained by high water demand, nutrient‐rich effluents and disease risk, increasing interest in biofloc technology (BFT) as a waste‐recycling, low‐exchange production model. However, BFT performance depends strongly on the carbon source used to adjust the carbon‐to‐nitrogen (C/N) ratio and ...
Mavindu Muthoka, Esther Magondu, Markose Zewdie, Douglas Okemwa, Domitila Kyule, Jonathan Munguti, Erick Ogello   +6 more
wiley   +1 more source

Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies. [PDF]

Foods, 2023
Dhal S, Anis A, Shaikh HM, Alhamidi A, Pal K.   +4 more
europepmc   +1 more source

Effect of Dough Yield, Flour Type and Fermentation Time on Sourdough Near‐Infrared Spectral Data With ANOVA–Simultaneous Component Analysis

Journal of Chemometrics, Volume 40, Issue 6, June 2026.
ABSTRACT Near‐infrared (NIR) spectroscopy combined with ANOVA–simultaneous component analysis (ASCA) provides a powerful approach for investigating sourdough fermentation. Two complementary longitudinal experiments (repeated four times) were conducted to evaluate the influence of key design factors on sourdough development over a 28‐day refreshment ...
Mari van Wyk, Federico Marini, Marena Manley   +2 more
wiley   +1 more source

Whole Wheat Flour Product Innovation Into Bolen Cake

, 2022
Gandum utuh memiliki kandungan gizi yang tinggi. Produk olahan dari tepung gandum di Indonesia sudah sangat banyak baik diolah menjadi roti, mie, kue biskuit dan masih banyak lagi.
Andrianto, K., Setiawan, A. W.
core  

Substituting Whole Wheat Flour with Pigeon Pea (Cajanus cajan) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Digestion. [PDF]

Foods, 2022
Sachanarula S, Chantarasinlapin P, Adisakwattana S.   +2 more
europepmc   +1 more source