Wheat bread
Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends
... (Fagopyrum esculentum Möench) is a valuable source of proteins, fibers, and minerals, such as iron, manganese and selenium. Some buckwheat components, such as proteins possess valuable cholesterol lowering properties and ...
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TEXTURE ANALYSIS OF SPELT WHEAT BREAD
... The bread is one the most popular food products in the world, and it has more than thousand-year ...history. Bread used to be one of the essential foods for the ...good bread quality is very ...
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Effect of Brea Gum on the characteristics of wheat bread at different storage times
... basic bread formulation is ...of wheat bread in terms of changes in moisture, texture, retrogradation of amylopectin, and ...microstructure. Bread quality was assessed by the physical ...
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Determination of ochratoxin A content in wheat bread samples collected from the Algarve and Bragança regions, Portugal: Winter 2007
... Wheat bread from Bragança is noticeably more contaminated than that from ...of bread in the two studied regions seems to be well under control and unlikely to pose a threat ...
5
CD 123 - Wheat bread for white flour in cool regions of Brazil
... of wheat lour is determined by a device known as a Minolta colorimeter that measures three color intensities: color L (whiteness), on a scale of 0 (black) to 100 (white); the closer to 100, the whiter is the lour; ...
3
Produção de farinha de banana verde (Musa spp.) para aplicação em pão de trigo integral Production of unripe banana flour (Musa spp) for application in whole wheat bread
... whole wheat flour by UBF in a formulation for whole wheat ...Whole wheat loaves were then processed, replacing 10%, 15% and 20% of the whole wheat flour by the UBF containing the highest ...
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An integrated chemical and technological approach for assessing Portuguese wheat flours quality and lengthening bread shelf-life
... large-scale bread production is to facilitate processing at an industrial level, considering the use of flour mixtures with different chemical and technological parameters and incorporating food ...Portuguese ...
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of Gluten free Bread
... gluten-free bread produced with corn, rice and tapioca flours, using the hydrocolloid seaweed ...to wheat bread, it was found that the pH was slightly lower in gluten-free ...both bread types, ...
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Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan
... consumed wheat bread with an increased nutritional ...for bread intake is set between 200 and 300 g of bread per day (Ishida et ...of bread along with an intake of β-glucan that is ...
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CRUMB TEXTURE OF SPELT BREAD
... in bread production is possible: bread with addition of spelt flour is characteristic by excellent taste and it stay longer fresh and ...spelt wheat bread (crumb firmness, stiffness and ...
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Genetic control and combining ability of flag leaf area and relative water content traits of bread wheat cultivars under drought stress condition
... in wheat bread under stress, reported that selection for improving traits RWC and grain filling rate especially in primary generations had average genetic ...
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MICROBIOLOGICAL AND NUTRITIONAL QUALITY OF WARANKASHI ENRICHED BREAD
... of wheat bread had effect on the nutritional status of wheat bread with the protein and fat content of bread increased significantly (P > ...of wheat bread increased ...
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PARTIAL HYDROLYSIS OF PURPLE SWEET POTATO FLOUR BY AMYLASE FROM Saccharomycopsis fibuligera AND ITS APPLICATION FOR COMPOSITE BREADMAKING
... for bread, with ratio of wheat to partially hydrolyzed purple sweet potato flour was 70 : ...produced bread was then analyzed for its texture, organoleptic test and visualization of the bread ...
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Effects of genotype and environment on grain yield and quality traits in bread wheat (T. aestivum L.)
... In the present study, H for GY was low. Sharma & Smith (1986) reported that GY was highly influenced by the E and is known to have low H. The most common justification for conducting selection in optimum ...
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Arbutus unedo L. and Ocimum basilicum L. as sources of natural ingredients for bread functionalization Takwa Sallawi
... in bread samples, with two objectives: to functionalize bread, introducing bioactive properties; and as natural ingredients with preservation ...of bread samples were prepared: i) control (without ...
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Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour
... from wheat flour are effectively fortified with certain nutritive substances, such as group B vitamins (thiamine, riboflavin, niacin, and folic acid), and iron (SLAVIN et ...
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GENETIC DIVERSITY OF GLU-1 IN EUROPEAN WHEAT GENETIC RESOURCES AND VARIETIES
... Good bread making quality wheat (Triticum aestivum, ...Victorian wheat protein ...European wheat landraces and obsolete ...European wheat landraces and obsolete cultivars: Additional ...
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Assessment of high temperature effects on grain yield and composition in bread wheat commercial varieties
... The bread wheat (Triticum aestivum L., 2n = 6x = 42, AABBDD) commercial varieties studied in this work were selected from the List of Bread Wheat Varieties Recommended for Portugal [25]. This ...
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GA-responsive dwarfing gene Rht12 affects the developmental and agronomic traits in common bread wheat.
... Rht12, a dominant GA-responsive dwarfing gene from the gamma ray induced mutant Karcagi 522M7K of winter wheat [44], has been shown to be located distally in the long arm of chromosome 5A, approximately 5.4 cM ...
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Identification of Pm24, Pm35 and Pm37 in thirteen Egyptian bread wheat cultivars using SSR markers
... of wheat (Triticum ...important bread wheat diseases in Egypt. All the Egyptian common bread wheat cultivars are susceptible to that disease at seedling and adult ...monogenic ...
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