PubAg

Main content area

You searched for: Subject "baking quality" Remove constraint Subject: "baking quality"
Start Over

Search

934  Search Results

« Previous | 1 - 20 of 934 |
Number of results to display per page

Search Results

1. Correction to: Improving the baking quality of bread wheat by genomic selection in early generations

Author:
Michel, Sebastian; Kummer, Christian; Gallee, Martin; Hellinger, Jakob; Ametz, Christian; Akgöl, Batuhan; Epure, Doru; Güngör, Huseyin; Löschenberger, Franziska; Buerstmayr, Hermann
Source:
Theoretical and applied genetics 2018 v.131 no.2 pp. 495
ISSN:
0040-5752
Subject:
baking quality,   etc   ; marker-assisted selection; wheat;     Show all 3 Subjects
Abstract:
... Unfortunately, the co-author, Dr. Güngör was missed out in the authorship of original publication by mistake and it is updated now. ...
DOI:
10.1007/s00122-018-3049-y

2. Investigation of the possibility of combined macro and micro test baking instrumentation methodology in wheat research

Author:
Németh, Renáta; Farkas, Alexandra; Tömösközi, Sándor
Source:
Journal of cereal science 2019 v.87 pp. 239-247
ISSN:
0733-5210
Subject:
baking quality,   etc   ; baking; breads; color; digital images; hardness; image analysis; instrumentation; loaves; texture; wheat flour; winter wheat;     Show all 12 Subjects
Abstract:
... The aim of this research was to investigate the possibility of the instrumentation of baking tests on different scales and compare the results with a conventional, internationally standardized test baking method, using the flours of ten Hungarian winter wheat varieties.Baking quality of the wheat flours was tested on micro- and macro-scale using a semi-automatic test baking methodology developed b ...
DOI:
10.1016/j.jcs.2019.04.006

3. Diversity of Puroindoline genes and their association with kernel hardness in Chinese wheat cultivars and landraces

Author:
Li, Xiaoyan; Li, Yin; Zhang, Mengya; Yu, Xiaofen; Hu, Rui; Chang, Junli; Yang, Guangxiao; Wang, Yuesheng; He, Guangyuan
Source:
Molecular breeding 2019 v.39 no.4 pp. 61
ISSN:
1380-3743
Subject:
baking quality,   etc   ; allelic variation; cultivars; genetic markers; genotype; hardness; landraces; milling; null alleles; phenotype; seeds; texture; wheat;     Show all 13 Subjects
Abstract:
... Kernel hardness is a key trait that greatly affects the milling and baking qualities of common wheat. Kernel hardness is largely controlled by Pina and Pinb genes. Here, we investigate the allelic diversity of Pina and Pinb genes in a collection of 107 Chinese wheat cultivars and landraces. The kernel hardness values of these accessions were determined in two field seasons (2016/2017 and 2017/2018 ...
DOI:
10.1007/s11032-019-0967-6

4. Quality evaluation of biscuits produced from composite blends of pumpkin seed oil press cake and wheat flour

Author:
Jukić, Marko; Lukinac, Jasmina; Čuljak, Jaka; Pavlović, Mateja; Šubarić, Drago; Koceva Komlenić, Daliborka
Source:
International journal of food science & technology 2019 v.54 no.3 pp. 602-609
ISSN:
0950-5423
Subject:
baking quality,   etc   ; biscuits; byproducts; cold; color; computer vision; pressing; pumpkin oil; pumpkins; sensory evaluation; taste; texture; wheat flour;     Show all 13 Subjects
Abstract:
... Pumpkin seed oil press cake (PSOPC) is a by‐product of pumpkin oil production, and after cold pressing, a significant amount of oil still remains in the press cake. The aim of this study was to investigate the possible use of PSOPC flour as a substitute for wheat flour in biscuit production and, consequently, for reducing shortening usage. Biscuits have been produced from composite blends of plain ...
DOI:
10.1111/ijfs.13838

5. Influence of guar gum on the baking quality of gluten‐free cheese bread made using frozen and chilled dough

Author:
Zapata, Francisco; Zapata, Estefanía; Rodríguez‐Sandoval, Eduardo
Source:
International journal of food science & technology 2019 v.54 no.2 pp. 313-324
ISSN:
0950-5423
Subject:
baking quality,   etc   ; cheeses; consumer acceptance; freezing; frozen dough; gluten-free foods; guar gum; hardness; saltiness; sensory evaluation; texture;     Show all 11 Subjects
Abstract:
... The aim of the study was to assess the effect of guar gum on the quality and textural properties of gluten‐free (GF) cheese bread made using chilled and frozen GF cheese dough. The guar gum addition was at 3.5% (G3.5), 4% (G4) and 4.5% (G4.5) levels, based on the weight of the cheese in the product. Samples of frozen dough with 3.5% guar gum and of chilled dough with 4.5% guar gum were chosen for ...
DOI:
10.1111/ijfs.13936

6. Prospects of Using Low-Pentosan Grain Fodder Rye for Baking Purposes

Author:
Kobylyansky, V. D.; Kuznetsova, L. I.; Solodukhina, O. V.; Lavrentyeva, N. S.; Timina, M. A.
Source:
Russian agricultural sciences 2019 v.45 no.1 pp. 1-4
ISSN:
1068-3674
Subject:
baking quality,   etc   ; Secale cereale; acidity; bakery industry; baking; breads; cultivars; flour; forage; pentosans; rye; sourdough; water solubility;     Show all 13 Subjects
Abstract:
... The possibility of using low-pentosan grain fodder rye in the baking industry was determined. Baking properties of grain of new grain fodder rye cultivars Bereginya, Novaya Era, Vavilovskaya, Yantarnaya, Krasnoyarskaya Universalnaya, and Podarok with a low content (0.5–0.8%) of water-soluble pentosans in comparison with baking high-pentosan (1.7–2%) cultivars Ilmen and Era were studied. The result ...
DOI:
10.3103/S1068367419010063

7. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread

Author:
Xu, Xiaojuan; Luo, Zhigang; Yang, Qingyu; Xiao, Zhigang; Lu, Xuanxuan
Source:
Food chemistry 2019 v.294 pp. 87-95
ISSN:
0308-8146
Subject:
baking quality,   etc   ; antioxidant activity; breads; flavor; functional foods; gluten; glycemic index; hardness; in vitro digestibility; porosity; quinoa flour; resistant starch; sensory evaluation; wheat; wheat flour;     Show all 15 Subjects
Abstract:
... Quinoa flour (QF) was added in wheat flour to make nutritionally fortified wheat bread (WB). Effects of QF on baking performance, antioxidant activity and digestibility of WB were studied. The results indicated that with an addition of a small amount of QF (5%) would not affect the baking performance of WB, while higher amounts of QF (10% and 15%) resulted in smaller specific volume, increased har ...
DOI:
10.1016/j.foodchem.2019.05.037

8. Wheat grain storage at moisture milling: Control of protein quality and bakery performance

Author:
Meneghetti, Volnei Luiz; Pohndorf, Ricardo Scherer; Biduski, Bárbara; Zavareze, Elessandra da Rosa; Gutkoski, Luiz Carlos; Elias, Moacir Cardoso
Source:
Journal of food processing and preservation 2019 v.43 no.7 pp. e13974
ISSN:
0145-8892
Subject:
baking quality,   etc   ; cost effectiveness; drying; environmental sustainability; gluten; grain quality; milling; protein value; rehydration; response surface methodology; rheological properties; storage time; temperature; tempering; water content; wheat; wheat flour;     Show all 17 Subjects
Abstract:
... To maintain grain quality and prevent loss, effective storage systems are required. To enable wheat flour of a certain quality to be extracted from grain, stored dry wheat must be humidified prior to milling. With the aim of reducing post‐harvest drying stage costs for subsequent grain rehydration, the objective of this study was to optimize the wheat grain storage steps while maintaining the prot ...
DOI:
10.1111/jfpp.13974

9. Baking quality prediction of spelt wheat based on rheological and mixolab parameters

Author:
Lacko-Bartošová, M.; Konvalina, P.; Lacko-Bartošová, L.
Source:
Acta alimentaria 2019 v.48 no.2 pp. 213-220
ISSN:
1588-2535
Subject:
baking quality,   etc   ; Triticum aestivum subsp. spelta; amylases; baking; breads; climatic factors; cultivars; dough; enzyme activity; falling number; flour; gelatinization; genotype; gluten; prediction; retrogradation; rheological properties; starch;     Show all 18 Subjects
Abstract:
... The aim of this work was to test the potential of Mixolab II in the baking quality prediction of five Triticum spelta L. cultivars grown during growing periods with different climate conditions. Spelt cultivars varied in flour and dough properties examined by indirect baking qualm- indicators (wet gluten content. Falling number. Zelenv sedimentation, farinograph rheological properties, Mixolab par ...
DOI:
10.1556/066.2019.0002

10. Foliar N application at anthesis alters grain protein composition and enhances baking quality in winter wheat only under a low N fertiliser regimen

Author:
Rossmann, A.; Buchner, P.; Savill, G.P.; Hawkesford, M.J.; Scherf, K.A.; Mühling, K.H.
Source:
European journal of agronomy 2019
ISSN:
1161-0301
Subject:
baking quality,   etc   ; breads; fertilizer rates; flour; flowering; gluten; grain protein; leaching; nitrates; nitrogen; nitrogen fertilizers; protein composition; staple crops; weather; winter wheat;     Show all 15 Subjects
Abstract:
... Wheat is the second biggest staple crop worldwide and is mainly consumed in the form of baked goods, requiring a specific flour quality. Grain protein concentration (GPC) is an underpinning parameter for baking quality and therefore strongly influences the value of wheat. It is a common strategy to increase GPC by combining high protein varieties with the application of a late dose of nitrogen. Ho ...
DOI:
10.1016/j.eja.2019.04.004

11. Exploring the differences between organic and conventional breeding in early vigour traits of winter wheat

Author:
A.V., Vijaya Bhaskar; Weedon, Odette D.; Finckh, Maria R.
Source:
European journal of agronomy 2019 v.105 pp. 86-95
ISSN:
1161-0301
Subject:
baking quality,   etc   ; breeding; environmental factors; high-yielding varieties; hydroponics; nutrient use efficiency; plant height; root systems; roots; soil; vigor; winter wheat;     Show all 12 Subjects
Abstract:
... Breeding for organic systems may be done as pure line or population breeding. Early vigour, critical to organic systems, was compared for different winter wheat breeding origins in a hydroponic system, as well as in the field. Entries were: the F15 of composite cross populations (CCPs), based on high yielding (Y), high quality (Q) or Y*Q varietal intercrosses after 11 generations evolving under or ...
DOI:
10.1016/j.eja.2019.01.008

12. The effect of soil-climate conditions on yielding parameters, chemical composition and baking quality of ancient wheat species Triticum monococcum L., Triticum dicoccum Schrank and Triticum spelt L. in comparison with modern Triticum aestivum L.

Author:
Hlisnikovský, Lukáš; Hejcman, Michal; Kunzová, Eva; Menšík, Ladislav
Source:
Archiv für Acker- und Pflanzenbau und Bodenkunde 2019 v.65 no.2 pp. 152-163
ISSN:
1476-3567
Subject:
baking quality,   etc   ; Triticum aestivum subsp. spelta; Triticum monococcum; Triticum turgidum subsp. dicoccon; crude protein; gluten; grain yield; mineral content; straw; wheat;     Show all 10 Subjects
Abstract:
... Triticum monococcum L., Triticum dicoccum Schrank and Triticum spelt L. nowadays offer an alternative to Triticum aestivum L. We analyzed grain and straw yield, yielding parameters, chemical composition and bakery quality of these species and compared them with modern T. aestivum at three sites with different soil-climate conditions. The average grain yield varied from 0.41 t ha⁻¹ (T. monococcum) ...
DOI:
10.1080/03650340.2018.1491033

13. Organic and conventional breeding affects early vigour traits of wheat

Author:
AV, Vijaya Bhaskar; D Weedon, Odette; R Finckh, Maria
Source:
European journal of agronomy 2019
ISSN:
1161-0301
Subject:
baking quality,   etc   ; breeding; environmental factors; high-yielding varieties; hydroponics; nutrient use efficiency; plant height; root systems; roots; soil; vigor; winter wheat;     Show all 12 Subjects
Abstract:
... Breeding for organic systems may be done as pure line or population breeding. Early vigour, critical to organic systems, was compared for different winter wheat breeding origins in a hydroponic system, as well as in the field. Entries were: the F15 of composite cross populations (CCPs), based on high yielding (Y), high quality (Q) or Y*Q varietal intercrosses after 11 generations evolving under or ...
DOI:
10.1016/j.eja.2019.01.008

14. Optimization of micro-scale extension tests for wheat dough and wet gluten

Author:
Scherf, Katharina Anne; Koehler, Peter
Source:
Journal of cereal science 2018 v.79 pp. 477-485
ISSN:
0733-5210
Subject:
baking quality,   etc   ; centrifugation; dough; extensibility; flour; loaves; mixing; starch; texture; viscoelasticity; washing; wheat; wheat gluten;     Show all 13 Subjects
Abstract:
... Micro-scale extension tests to determine the viscoelastic properties of wheat dough and wet gluten based on 10 g of flour each are useful methods to predict baking performance, but there is no official standard method. The experimental procedure was optimized by varying rest periods and test speeds and the results were evaluated considering repeatability, discrimination of different samples and du ...
DOI:
10.1016/j.jcs.2017.12.008

15. Towards a genetic road map of wheat-processing quality

Author:
Henry, R.J.; Wrigley, C.W.
Source:
Journal of cereal science 2018 v.79 pp. 516-517
ISSN:
0733-5210
Subject:
baking quality,   etc   ; dough; extensibility; genetics; hardness; major genes; milling; nutritive value; protein content; viscosity;     Show all 10 Subjects
Abstract:
... The elucidation of wheat-quality genetics may be seen metaphorically as a road map to greater knowledge, and also as an interlocking jigsaw puzzle. Major genes relevant to the attributes needed for wheat-processing quality have been identified, namely, protein content, grain hardness, milling yield, dough strength, dough extensibility, baking quality, starch-paste viscosity and nutritional value. ...
DOI:
10.1016/j.jcs.2017.12.010

16. Reactivity of gluten proteins from spelt and bread wheat accessions towards A1 and G12 antibodies in the framework of celiac disease

Author:
Escarnot, Emmanuelle; Gofflot, Sébastien; Sinnaeve, Georges; Dubois, Benjamin; Bertin, Pierre; Mingeot, Dominique
Source:
Food chemistry 2018 v.268 pp. 522-532
ISSN:
0308-8146
Subject:
baking quality,   etc   ; Triticum aestivum subsp. spelta; breeding; celiac disease; gluten; landraces; monoclonal antibodies; new variety; protein content; wheat;     Show all 10 Subjects
Abstract:
... In the framework of celiac disease, this research aims at evaluating the reactivity of 195 wheat accessions and 240 spelt accessions to A1 and G12 monoclonal antibodies. A great variability in reactivity was found among the accessions of both subspecies. On average, spelt showed very slightly higher reactivity than wheat but accessions with low reactivity were encountered in both subspecies. In bo ...
DOI:
10.1016/j.foodchem.2018.06.094

17. Phytochemical profiles, dietary fiber and baking performance of wheat bread formulations supplemented with Roselle (Hibiscus sabdariffa)

Author:
Mata-Ramírez, Daniel; Serna-Saldívar, Sergio O.; Villela-Castrejón, Javier; Villaseñor-Durán, Mary C.; Buitimea-Cantúa, Nydia E.
Source:
Journal of food measurement & characterization 2018 v.12 no.4 pp. 2657-2665
ISSN:
2193-4126
Subject:
baking quality,   etc   ; Hibiscus sabdariffa; anthocyanins; antioxidant activity; chemical composition; color; dietary fiber; ferulic acid; hardness; sensory properties; wheat flour;     Show all 11 Subjects
Abstract:
... Roselle (Hibiscus sabdariffa) is a good source of dietary fiber, anthocyanins and phenolic acids with high antioxidant capacity. The objective of this research was to study the effects of Roselle powder (RP) addition (3, 6, or 9%) in the features and composition of yeast-leavened breads in terms of chemical composition, dietary fiber, color parameters, phenolic acids, total anthocyanin content, an ...
DOI:
10.1007/s11694-018-9883-4

18. Resource allocation optimization with multi-trait genomic prediction for bread wheat (Triticum aestivum L.) baking quality

Author:
Lado, Bettina; Vázquez, Daniel; Quincke, Martin; Silva, Paula; Aguilar, Ignacio; Gutiérrez, Lucia
Source:
Theoretical and applied genetics 2018 v.131 no.12 pp. 2719-2731
ISSN:
0040-5752
Subject:
baking quality,   etc   ; Triticum aestivum; breeding lines; breeding programs; genomics; genotyping by sequencing; models; phenotype; plant breeding; prediction; resource allocation; wheat;     Show all 12 Subjects
Abstract:
... KEY MESSAGE: Multi-trait genomic prediction models are useful to allocate available resources in breeding programs by targeted phenotyping of correlated traits when predicting expensive and labor-intensive quality parameters. Multi-trait genomic prediction models can be used to predict labor-intensive or expensive correlated traits where phenotyping depth of correlated traits could be larger than ...
DOI:
10.1007/s00122-018-3186-3

19. Effect of adding potato maltodextrins on baking properties of triticale flour and quality of bread

Author:
Pycia, Karolina; Jaworska, Grażyna; Telega, Joanna; Sudoł, Iwona; Kuźniar, Piotr
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.96 pp. 199-204
ISSN:
0023-6438
Subject:
baking quality,   etc   ; breads; chewiness; color; dough; falling number; hardness; hydrolysates; loaves; maltodextrins; mixing; potatoes; saccharification; texture; triticale flour; water uptake;     Show all 16 Subjects
Abstract:
... This work investigates the effect of the addition of potato maltodextrins saccharified to various degrees on the baking properties of triticale flour and the quality of the obtained bread. The experimental material was triticale flour and commercial potato maltodextrin preparations with a low and average degree of saccharification. The proportions of maltodextrins in the studied systems were 2, 4, ...
DOI:
10.1016/j.lwt.2018.05.039

20. Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality

Author:
Marchetti, L.; Califano, A.N.; Andrés, S.C.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.95 pp. 85-91
ISSN:
0023-6438
Subject:
baking quality,   etc   ; byproducts; color; financial economics; food industry; hardness; hedonic scales; image analysis; microstructure; muffins; oils; pecans; texture; wheat flour;     Show all 14 Subjects
Abstract:
... The objective of the present work was to evaluate the effect of replacing up to 40 g/100 g wheat flour by pecan nut expeller meal on baking quality of a typical muffin formulation. Baked samples were subjected to several assays: yield, height of the specimen, color, crumb moisture, texture (TPA), microstructure by image analysis. Replacement of 30 g/100 g of wheat flour by expeller significantly h ...
DOI:
10.1016/j.lwt.2018.04.050