Zobrazeno 1 - 10
of 1 079
pro vyhledávání: '"baking quality"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-13 (2024)
Abstract Choosing appropriate tillage methods and applying the right amount of chemical fertilizers are pivotal for optimizing wheat management and enhancing wheat quality. This study investigated the influence of conservation agriculture and phospho
Externí odkaz:
https://doaj.org/article/d1e91557c8064019a43a5b76f0cf6e72
Autor:
Hamida Mahroug, Adra Mouellef, Hayat Bourekoua, Fairouz Djeghim, Haroun Chenchouni, Abdelkader Benbelkacem, Mohamed Hadef El Okki, Awatif Fetouhi, Nedjla Silini, Ana María Calderón de la Barca
Publikováno v:
AIMS Agriculture and Food, Vol 9, Iss 2, Pp 531-550 (2024)
The primary staple of the Algerian population is wheat, and due to climate change, it is necessary to look for wheat genotypes with a high yield, drought and heat tolerance, and disease resistance, in addition to high quality for bread-making and oth
Externí odkaz:
https://doaj.org/article/2d3d72deabe84089b733f681993f68d3
Akademický článek
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Publikováno v:
Foods and Raw Materials, Vol 12, Iss 1, Pp 156-167 (2024)
The research featured two species of buckwheat: Fagopyrum esculentum Moench. and Fagopyrum tataricum (L.) Gaertn. The authors used 10, 20, or 30% of buckwheat flour to substitute soft wheat flour in order to obtain biscuits with improved sensory an
Externí odkaz:
https://doaj.org/article/5b6d476e88544f2caaf9a3b40511f7c3
Autor:
Trong Nghia Hoang, Petr Konvalina, Marek Kopecký, Mohammad Ghorbani, Thi Giang Nguyen, Jaroslav Bernas, Yves Theoneste Murindangabo, Ivana Capouchová, Sangin Shim, Petra Hlásná Čepková
Publikováno v:
Heliyon, Vol 10, Iss 10, Pp e31234- (2024)
Intercropping is an alternative farming method that maximizes crop yield and resource usage effectiveness, especially in low-input agricultural systems. Legume-based intercropping systems can effectively boost the quality and wheat yield by promoting
Externí odkaz:
https://doaj.org/article/11f079d226d54866a13b72f1426a7d0b
Autor:
A. A. Galimova, B. R. Kuluev
Publikováno v:
Вавиловский журнал генетики и селекции, Vol 27, Iss 5, Pp 433-439 (2023)
Studies of the genetic base and polymorphism of bread wheat cultivars aimed at identifying alleles of genes associated with high baking and other economically valuable traits seem to be relevant, since bread wheat, along with all representatives of t
Externí odkaz:
https://doaj.org/article/e2b52f78dd1648f69827954d94c6524f
Akademický článek
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Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 22, Iss 4, Pp 7-11 (2023)
The article is devoted to the study of the wheat samples of the 3rd classwith the same quality indicators according to DSTU 3768, but had different baking properties. In particular, the “strength” of flour (W) significantly differed. The quantita
Externí odkaz:
https://doaj.org/article/d00d32b1d3c14919b98c3d023b816ce2
Autor:
BANTEA-ZAGAREANU, Valentina
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXX, Iss 1, Pp 187-206 (2023)
Potential functional ingredients, resulting after partial oil extraction by cold pressing, present a promising direction with perspective for the nutritional improvement of traditional bakery products and may enhance their health-promoting properties
Externí odkaz:
https://doaj.org/article/199b3bc9369444c082fec900c8e19325