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This study was carried out to increase the shelf life of bread by using different additives at ambient temperature. The Wheat flour used was also chemically analyzed and results depicted 12.1% moistur...
The Effect of Bread-making Process on Contents of Key Trichothecene Mycotoxins: Deoxynivalenol, T-2, and HT-2 Toxins
HPLC–MS/MS Fusarium toxins baking
2014/11/28
The fate of trichothecene mycotoxins deoxynivalenol (DON), T-2 and HT-2 toxins during the bread preparation and baking was investigated in order to obtain information about the influence of processing...
The Utilization of Wheat Genetic Resources in Breeding for Bread-making Quality
agronomic characters grain quality landraces obsolete cultivars wheat
2014/2/25
This paper describes the structure and content of the Czech wheat germplasm collection. The collection, at present, includes 10 800 wheat accessions.Evaluation data, of variable content are available ...
Wheat Breeding for the Improved Bread-making Quality Using PCR Based Markers of Glutenins
bread-making quality breeding glutenin subunits MAS winter wheat
2014/3/11
The relation between high-molecular-weight (HMW) glutenin subunits and bread-making quality could enable selection for improved bread-making quality in early stages of breeding process. The compositio...
Bread is life, the ‘food of the body and soul; the visible and manifest
life (…) bread is the visible manifestation of the spirit which dies and
rises again; man and divinity united; the balanced pr...
Effects of Nitrogen Topdressing at Anthesis on Milling Property, Physical Dough Characteristics and Bread-Making Quality of Bread Wheat Cultivar “Minaminokaori” and “Nishinokaori”
Bread-making quality Bread wheat Milling property Nitrogen topdressing at anthesis
2009/7/7
The effects of nitrogen topdressing at anthesis on the milling property, physical dough characteristics and bread-making quality of wheat were investigated with two cultivars, “Minaminokaori” and “Ni...
Effects of Early Sowing on Physical Dough Characteristics and Bread-Making Quality of Bread Wheat Cultivar “Minaminokaori”
Physical dough characteristics Bread-making quality Protein composition Early sowing
2009/7/7
The effects of early sowing on physical dough characteristics and bread-making quality of bread wheat cultivar “Minaminokaori” were investigated in Northern Kyusyu. The protein content of flour did ...
Improving the Utility of Potato Pulp for Bread-Making by Fermentation with Rhizopus oryzae
bread potato pulp bread-making quality
2009/6/18
Potato pulp is an agricultural by-product of the starch industry. To use it for bread-making, experiments were conducted to evaluate the bread-making quality of doughs to which intact potato pulp (IPP...
The bread-making quality of rice flour was evaluated by conducting baking tests using strong wheat flours blended with various quantities of rice flour containing 15% gluten (rice flour). The dough pr...
Relationship between Physical Dough Properties and the Improvement of Bread-Making Quality during Flour Aging
flour aging bread-making quality specific loaf volume
2009/6/18
The relationship between physical dough properties and bread-making quality during flour aging was investigated for two Japanese domestic bread-making spring wheat cultivars (Haruyutaka, Haruyokoi) an...
The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour
extra strong flour blended flour domestic flour
2009/6/18
A Japanese domestic middle-soft flour (Hokusin) was mixed with an extra strong (ES) flour (Wildcat) and examined to evaluate its quality for bread-making. The results were as follows: (1) The properti...
Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality
wheat high-molecular-weight glutenin protein content
2009/6/17
The objective of this study was to evaluate the effects of high-molecular-weight glutenin subunits with different protein contents on the quality of flour. The flour properties of near isogenic lines ...
Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines
wheat high-molecular-weight glutenin near-isogenic line
2009/6/17
The difference of combination between Glu-B1 and Glu-D1 alleles in bread-making quality was investigated using the near-isogenic lines (NILs) of Glu-1 alleles. We found that composition of the HMWG su...
Relationship Between Physical Properties of Dough and Expansion Ability During Bread-Making
physical property bread dough expansion
2009/5/31
We investigated whether the physical properties (rheological properties) of various bread doughs, obtained from a linear Kelvin four-element model of visco-elasticity, could be used to express the exp...
Cost of Bread Making in Central Samsun and an Economic Analysis of the Factors Affecting Bread Prices
Bread Making Central Samsun Economic Analysis Factors Affecting Bread Prices
2009/1/16
Most of the bread making units in the central district of the province of Samsun are small-scale and have so-called "black-oven" technology. On average, 500 kg of flour is processed daily in a bakery...