Zobrazeno 1 - 10
of 1 395
pro vyhledávání: '"Bread making quality"'
Publikováno v:
Tulīd va Farāvarī-i Maḥṣūlāt-i Zirā̒ī va Bāghī, Vol 13, Iss 2, Pp 1-16 (2023)
In order to evaluate the quantitative and qualitative performance of spring bread wheat cultivars under different planting dates, an experiment was conducted in Gonbad Agricultural Research Station, Gonbad, Golestan province, Iran, during two croppin
Externí odkaz:
https://doaj.org/article/bff4ff6cbbbc42918a40961e9d3e8435
Publikováno v:
Agricultural Science and Technology, Vol 15, Iss 2, Pp 3-16 (2023)
Effect of genotype-environment interaction on some important quality parameters of common wheat (Triticum aestivum L.) BREAD-MAKING QUALITY, correlation, FLOUR AND DOUGH QUALITY, genotype x environment, wheat N. Tsenov1*, T. Gubatov1, I. Yanchev2
Externí odkaz:
https://doaj.org/article/cd18e0b0f1404b3287232726ce213bfb
Publikováno v:
Вавиловский журнал генетики и селекции, Vol 26, Iss 6, Pp 537-543 (2022)
The 7DL-7Ae#1L·7Ae#1S translocation with the Lr29 gene attracts the attention of bread wheat breeders by its effectiveness against Puccinia triticina. However, its impact on useful agronomic traits has been little studied. In this report, the prebre
Externí odkaz:
https://doaj.org/article/0c2932c9989242659bf5a3c8b7189807
Autor:
M. U. Utebayev, T. V. Shelaeva, N. A. Bome, I. V. Chilimova, O. O. Kradetskaya, S. M. Dashkevich, V. N. Novokhatin, L. I. Weisfeld
Publikováno v:
Труды по прикладной ботанике, генетике и селекции, Vol 183, Iss 3, Pp 27-38 (2022)
Background. Environmental testing is the first stage of wheat breeding, the purpose of which is to identify wheat samples suitable for local environments and capable of forming a fairly stable yield and high-quality grain. The proposed study presents
Externí odkaz:
https://doaj.org/article/508ff12b536d4eaf8d76269c70fe396e
Autor:
Andrew Wilkinson, John N. Wilkinson, Peter Shotton, Enas Khalid Sufar, Gultekin Hasanaliyeva, Nikolaos Volakakis, Ismail Cakmak, Levent Ozturk, Paul Bilsborrow, Per Ole Iversen, Steve Wilcockson, Leonidas Rempelos, Carlo Leifert
Publikováno v:
Agronomy, Vol 13, Iss 9, p 2349 (2023)
Organic wheat production systems have lower yields compared with intensive conventional production and often do not achieve the grain protein content and quality thresholds set by millers and bakers. In contrast, organic production methods were repor
Externí odkaz:
https://doaj.org/article/aed00d8c1c0a4e27b2a8c805e7e691b7
Publikováno v:
Current Research in Food Science, Vol 7, Iss , Pp 100622- (2023)
Wheat is the most important crops worldwide, providing about one-fifth of the daily protein and calories for human consumption. The quality of cereal-based products is principally governed by the genetic basis of gluten (glutenin and gliadin proteins
Externí odkaz:
https://doaj.org/article/01579e12a4cf4d8b8799fa99b61f2ea5
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Maria P. Castellari, Senay Simsek, Jae-Bom Ohm, Robert Perry, Hanna J. Poffenbarger, Timothy D. Phillips, Krista L. Jacobsen, David A. Van Sanford
Publikováno v:
Foods, Vol 12, Iss 13, p 2617 (2023)
Focus on local food production and supply chains has heightened in recent years, as evidenced and amplified by the COVID-19 pandemic. This study aimed to assess the suitability of soft red winter (SRW) wheat breeding lines for local artisan bakers in
Externí odkaz:
https://doaj.org/article/a8d7fee50edd4983b973ef1ec71fb699
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Jacob Ojobi Omedi, Jing Huang, Weining Huang, Jianxian Zheng, Yongqing Zeng, Binle Zhang, Liyuan Zhou, Faqun Zhao, Ning Li, Tiecheng Gao
Publikováno v:
Heliyon, Vol 7, Iss 11, Pp e08290- (2021)
The objective of this study was to investigate the suitability of incorporating pitaya fruit fermented by antifungal LAB strains Lactiplantibacillus plantarum and Pediococcus pentosaceus at 1: 30 °C for 24h or 2: 31 °C for 19.5h as an ingredient wi
Externí odkaz:
https://doaj.org/article/bdbb4cbc4a9a4ce4b586491a16ae8e99