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Quality characteristics of bread wheat
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Consumers wish to have a wide range of foods that are nutritious and flavorful with long shelf life without added preservatives. The objective of this research work was to study the effect produced on whole wheat bread by using natural sourdough starter culture.
10p
viisac
23-09-2023
5
1
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In this work, we aimed to experimentally investigate the influences of the addition of passion fruit powder on finished bread characteristics, i.e., the quality and sensory perception, and the dough physical-chemical properties. The substitution rate of the passion fruit peel powder ranged from 5 to 20% of the wheat flour by weight.
8p
vicedric
08-02-2023
6
3
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The oil absorption capacity decreased with blending. Other functional properties such as Water absorption capacity, Bulk density, swelling index, loaf height, and loaf volume increased as blends ration increases. Sensory characteristic reflected a down turn progression as blending was increased. Increase in cashew nut flour led to increase in chemical and functional quality values of the bread samples hence cheap bio functional ingredient which could also alleviate hidden hunger in rural populations with supplies of macro and micro nutrients.
6p
mudbound
10-12-2021
16
1
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White bread loaves prepared from wheat flour and the addition of different levels of acidulants, i.e. acetic and lactic acid with calcium propionate, were evaluated for their microbial shelf life as well as sensory quality characteristics during 96 h of storage.
6p
vivant2711
15-02-2019
18
2
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Wheat landraces could be unique sources of favorable genes for agronomic traits like yield and insect, pest, and disease resistances, as well as quality characteristics that are important for breeding programs.
9p
vivant2711
01-02-2019
31
2
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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
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Results showed that the number of alleles was lower in national and new cultivars compared to foreign and old cultivars. Therefore, breeding sources do not appear to improve the genetic base of wheat cultivars in Turkey. Introducing new variation sources may be needed to broaden the narrowed gene pool of bread wheat.
12p
danhdanh11
09-01-2019
24
2
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