Baking quality of wheat
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High-molecular-weight glutenin subunits (HMW-GS) play important roles in the elasticity of dough made from wheat. The HMW-GS null line is useful for studying the contribution of HMW-GS to the end-use quality of wheat.
12p vishikamaru2711 29-04-2020 12 1 Download
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The subject of this research was to investigate the level of expression of genes encoding protein disulfide isomerase (PDI) in cultivars and lines of wheat with different baking value of flour. PDI plays a key role in the formation of disulfide bonds in newly formed proteins.
13p vishikamaru2711 29-04-2020 11 1 Download
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This study aimed to assess the genetic diversity of 102 lines of doubled haploid wheat (obtained from CIMMYT) using the acid-PAGE method, morphological traits, and baking quality. Cluster analysis of the morphological traits separated all the genotypes into 4 groups, such that the genotypes with high yield were placed in 1 group.
11p vivant2711 15-02-2019 21 1 Download
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Very little information exists on the relative genetic architecture of the grain physical properties of wheat. The physical properties of grain have a direct or indirect influence on the milling and baking quality of wheat.
11p masterbarista 15-01-2019 17 2 Download
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Rains during grain ripening in wheat (Triticum aestivum L.) can cause preharvest sprouting (PHS), which drastically affects the grain yield and the baking quality of four. In the present study, to screen 7 cultivars and 4 lines of spring bread wheat for PHS, germination tests were conducted with seeds obtained from wet spikes harvested immediately afer natural rainfall.
14p masterbarista 15-01-2019 28 2 Download
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In this study, the possibility of bread machine utilization as a quality control tool in the baking industry was investigated. The study showed that bread machines with an optimized formula could be successfully employed for determining flour quality in bread making.
11p vimb123 12-01-2019 12 1 Download