Significant down-regulation of γ-gliadins has minor effect on gluten and starch properties of bread wheat
The contribution of gliadins to the baking performance of wheat has been widely discussed.
In the present study we report the properties of the flours of fifteen transgenic wheat lines …
In the present study we report the properties of the flours of fifteen transgenic wheat lines …
Studies concerning the use of Lactobacillus helveticus and Kluyveromyces marxianus for rye sourdough fermentation
The aim of this study was to investigate the fermentation behaviour, antioxidant activity and
rheological behaviour of the sourdoughs prepared with Lactobacillus helveticus and …
rheological behaviour of the sourdoughs prepared with Lactobacillus helveticus and …
Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends
Millet has long been known as a good source of fiber and antioxidants, but only lately started
to be exploited by food scientists and food industry as a consequence of increased …
to be exploited by food scientists and food industry as a consequence of increased …
Flour from Triticum polonicum L. as a potential ingredient in bread production
E Suchowilska, A Szafrańska, E Słowik… - Cereal …, 2019 - Wiley Online Library
Background and objectives The experiment involved 35 lines of Triticum polonicum, three
common wheat cultivars, and one durum wheat cultivar. Findings Triticum polonicum lines …
common wheat cultivars, and one durum wheat cultivar. Findings Triticum polonicum lines …
Technological performance of various flours obtained through multigrain milling
This study was focused on multigrain flours consisting on wheat-rye-triticale and wheat-rye-
hulled oat, obtained by using an experimental Buhler roller mill after blending the cereals at …
hulled oat, obtained by using an experimental Buhler roller mill after blending the cereals at …
[PDF][PDF] Rheological evaluation of some laboratory mills
D Vizitiu, M Ognean, I Danciu - Bulletin of University of Agricultural …, 2012 - academia.edu
The dough rheology is one of the most important aspect in bread making so it is very
important to accurate evaluate the wheat potential for breadmaking by rheological test. The …
important to accurate evaluate the wheat potential for breadmaking by rheological test. The …
Rheological properties of the wheat flour supplemented with different additives
G Stoenescu, VS Ionescu, I Banu - … Annals of the University Dunarea de …, 2011 - gup.ugal.ro
One characteristic of the Romanian wheat flour in the recent years consists of high values of
the falling number. The aim of the present study was to explore the Mixolab device to …
the falling number. The aim of the present study was to explore the Mixolab device to …
[PDF][PDF] Impact of buckwheat flour granulation and supplementation level on the quality of composite wheat/buckwheat ginger-nut-type biscuits
B Filipčev, O Šimurina, M Bodroža-Solarov - Ital. J. Food Sci, 2015 - researchgate.net
AbstrAct Effects of gradual wheat flour substitution with buckwheat flour in ginger-nut biscuit
formulation were investigated regarding dough characteristics, physical and textural …
formulation were investigated regarding dough characteristics, physical and textural …
[PDF][PDF] Prediction the quality of industrial flour using the Mixolab device.
Mixolab is a device used to investigate the thermo-mechanical behaviour of the dough. The
aim of the present study was to investigated the possibility of predicting the quality of the …
aim of the present study was to investigated the possibility of predicting the quality of the …