Zobrazeno 1 - 10
of 281
pro vyhledávání: '"Waxy wheat"'
Autor:
Ping Zhang, Jun-na Liu, Han-xue Li, Yi Ma, Zhi-en Pu, Li Li, Liu-bin Huang, Shan Zhang, Xu-qin Wang, Guo-fei Jiang, Ling-yuan Zhang, Yu-tao Bai, Peng Qin
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101864- (2024)
Chinese baijiu is highly regarded for its unique flavor, and a variety of crops can be utilized as raw materials in its production. Waxy crops are essential ingredients in the brewing of high-quality baijiu; however, there is currently no comprehensi
Externí odkaz:
https://doaj.org/article/9512843f6de04580932283ca8ba3cbfe
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 2, Pp 100-105 (2024)
Waxy wheat is the new variety for special purposes first proposed by Ministry of Agriculture and Rural Affairs of the People’s Republic of China in 2017. In order to better understand the characteristics of waxy wheat, we have studied the grain and
Externí odkaz:
https://doaj.org/article/d421212adfb14c74b4f1ddef65e7230e
Publikováno v:
Shipin Kexue, Vol 44, Iss 22, Pp 322-329 (2023)
The overall quality differences among different waxy wheat varieties was studied. Totally 17 waxy wheat varieties approved in China in the past decade and common wheat (hard, mixed and soft) were analyzed for hardness index, dough rheological propert
Externí odkaz:
https://doaj.org/article/6a61099915b040f6adcbff151276f1ac
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 20, Pp 97-106 (2022)
To explore the effect of saturated fatty acid carbon chain length on the structure and in vitro digestive properties of waxy wheat A and B starch-lipid complexes. Using waxy wheat A and B starch as the main raw materials, after being modified by comp
Externí odkaz:
https://doaj.org/article/78d59f3a949849529a5b3aca2334ca0c
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 17, Iss 1 (2023)
The results of the research on the functional properties of waxy wheat flour, obtained from the spring waxy wheat grain of the Biskvitna variety, adapted for agro-climatic conditions of the Kharkiv region, in comparison with white wheat flour, are pr
Externí odkaz:
https://doaj.org/article/e0cd4ce8a6744f4fa4ea3f26e456494e
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 21, Iss 3, Pp 21-28 (2022)
Preservation of initially high quality of the pastry based on the natural ingredients throughout their shelf-life is a major factor to ensure their competitiveness. One of the effective ways of solving this task is using the types of wheat flour with
Externí odkaz:
https://doaj.org/article/a4c0e96815eb4744ba92b1ec9f6cdcb6
Autor:
Ernestas Mockus, Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Vadims Bartkevics, Anastasija Borisova, João Miguel Rocha, Romas Ruibys, Zilvinas Liatukas, Vytautas Ruzgas, Elena Bartkiene
Publikováno v:
Fermentation, Vol 8, Iss 10, p 563 (2022)
The aim of this study was to analyse and compare the acidity, microbiological and colour characteristics, fatty (FA) and amino (AA) acid profiles, biogenic amine (BA) and gamma-aminobutyric acid (GABA) concentrations, and macro- and microelement cont
Externí odkaz:
https://doaj.org/article/d15115db4ef3488793487928181ab4c7
Autor:
Ryan J. Kowalski, Arjun Dangi, Bon-Jae Gu, Ewa Pietrysiak, Gaurav Dhumal, Jacob P. Hause, Christopher Kerr, Henry Campbell, Girish M. Ganjyal
Publikováno v:
Journal of Agriculture and Food Research, Vol 5, Iss , Pp 100178- (2021)
Two soft white varieties of waxy wheat flours, Waxy Penawawa and Waxy Alpowa, were extruded with different moisture contents (MC), screw speeds (SS), temperatures, and screw profiles (SPs) to identify differences in their extrusion characteristics. A
Externí odkaz:
https://doaj.org/article/addfc7eb690c40d9a31e5ddd24603cb1