Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum Article 17 October 2018 References Peña RJ (2002) In: Curtis BC, Rajaram S, Macpherson HG (eds) Bread wheat improvement and production. Food and Agriculture Organization of the United Nations, Rome ...
Whole wheat steamed bread is highly recommended because of its health benefits. However, the presence of phytate negatively influences dough properties, because it binds minerals and proteins. In this study, a yeast strain with phytate-degrading activity, namely, Wickerhamomyces anomalus P4 was ...
Fifty-six bread wheat cultivars and advanced lines from major Chinese wheat growing regions and 10 Australian cultivars were grown in Anyang located in Yellow and Huai Valleys and Chengdu located in Yangtze region. The genotypes were examined for their suitability to produce northern style Chinese ste...
Wheat (Triticum aestivumL.), the basic nutrition for most of the human population, contributes 20% of the daily energy needed because of its, carbohydrate, essential amino acids, minerals, protein, and vitamin content. Wheat varieties that produce high yields and have enhanced nutritional quality ...
Characterization and improvement of flour of three Sudanese wheat cultivars for flat bread making The aim of this study was to characterize and improve the flour of three Sudanese wheat cultivars for bread making. Three local wheat cultivars: Debaira, W... AB Makawi,AI Mustafa,IAM Ahmed 被引...
The second biggest abiotic factor affecting agricultural productivity worldwide is salinity/salt stress, which damages numerous physiological, biochemical, and molecular processes [5, 6]. Salinity is one of the important abiotic stresses that can seriously disrupt wheat production [7]. Generally speaking...
The main thrust of the previous chapters has been accented towards the production of bread from 100% wheat flours but, although such products are universal... SP Cauvain,LS Young - Springer US 被引量: 56发表: 2007年 NUTRITIONAL IMPROVEMENT OF CHAPATTI USING SOY HULLS Five treatments of compo...
aDuring the last 40 years, the International Maize and Wheat Improvement Center (CIMMYT) has had a tremendous impact on spring wheat. In all developing countries, excluding China, approximately 86% of the spring bread wheat area in 1997 was sown with CIMMYT or CIMMYT-related germplasm involving...
Wheat (Triticum aestivum L.) is one of the most significant crops and the backbone of food security worldwide. However, low wheat production remains a substantial concern in global agricultural systems. It can be attributed to several factors, including
Studies on genetic gains in a historical set of wheat cultivars mostly refer to grain yield and the associated agronomical and physiological traits, while