Baking Quality of Angel-Cake Flour

2009 ◽  
Author(s):  
AACC Technical
Keyword(s):  
Baking Quality ◽  
Cake Flour

Effect of Preripe Harvest and Artificial Drying on the Milling and Baking Quality of Soft Red Winter Wheat 1

Crop Science ◽  
1982 ◽  
Vol 22 (4) ◽  
pp. 871-876 ◽  
Author(s):  
Allen W. Kirlies ◽  
Thomas L. Housley ◽  
Abdallah M. Emam ◽  
Fred L. Patterson ◽  
Martin R. Okos
Keyword(s):  
Winter Wheat ◽  
Baking Quality ◽  
Soft Red Winter Wheat ◽  
Red Winter Wheat

Milling and Baking Quality of Low Phytic Acid Wheat

Crop Science ◽  
2006 ◽  
Vol 46 (6) ◽  
pp. 2403-2408 ◽  
Author(s):  
M. J. Guttieri ◽  
K. M. Peterson ◽  
E. J. Souza
Keyword(s):  
Phytic Acid ◽  
Low Phytic Acid ◽  
Baking Quality

Effect of Kernel Size and Mill Type on Protein, Milling Yield, and Baking Quality of Hard Red Spring Wheat

2015 ◽  
Vol 92 (1) ◽  
pp. 81-87 ◽  
Author(s):  
Tsogtbayar Baasandorj ◽  
Jae-Bom Ohm ◽  
Frank Manthey ◽  
Senay Simsek
Keyword(s):  
Spring Wheat ◽  
Kernel Size ◽  
Hard Red Spring Wheat ◽  
Baking Quality ◽  
Milling Yield

Effects of genotype, N-fertilisation, and temperature during grain filling on baking quality of hearth bread

2007 ◽  
pp. 484-487
Author(s):  
A. K. Uhlen ◽  
E. M. Magnus ◽  
E. M. Færgestad ◽  
S. Sahlstrøm ◽  
K. Ringlund
Keyword(s):  
Grain Filling ◽  
Baking Quality

Effect of 1BL.1RS on Milling and Baking Quality of Soft Red Winter Wheat

Crop Science ◽  
1996 ◽  
Vol 36 (4) ◽  
pp. 848-851 ◽  
Author(s):  
A. L. McKendry ◽  
D. N. Tague ◽  
P. L. Finney ◽  
K. E. Miskin
Keyword(s):  
Winter Wheat ◽  
Baking Quality ◽  
Soft Red Winter Wheat ◽  
Red Winter Wheat

Effect of L‐cysteine on the rheology and baking quality of doughs formulated with flour from five contrasting Canada spring wheat cultivars

2019 ◽  
Vol 97 (2) ◽  
pp. 235-247
Author(s):  
Patricia Tozatti ◽  
María Constanza Fleitas ◽  
Connie Briggs ◽  
Pierre Hucl ◽  
Ravindra N. Chibbar ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Wheat Cultivars ◽  
Baking Quality

scholarly journals Polymorphism of prolamin proteins of the grain of triticale varieties certifiedin the Czech Republic

2011 ◽  
Vol 51 (No. 4) ◽  
pp. 151-155 ◽  
Author(s):  
T. Vyhnánek ◽  
J. Bednář
Keyword(s):  
Genetic Diversity ◽  
Czech Republic ◽  
Cold Resistance ◽  
The Czech Republic ◽  
Baking Quality ◽  
The Individual

 Genetic diversity was detected in 11 varieties of triticale registered in the Czech Republic by means of polymorphism of prolamin proteins using the PAGE ISTA method. The polymorphism of prolamin proteins allowed the differentiation of the individual triticale varieties in 2002 and 2003 harvests. On the basis of Dice’s calculations of coefficients of similarity we discovered, in parallel with the uniform genotypes, genotypes with sister prolamin spectrums with a different percentage of participation in the respective years. A uniform spectrum was detected in the following varieties: Disco, Kolor, Lamberto, Marko, Presto, Sekundo, Ticino and Tricolor; Kitaro and Modus were dimorphous varieties. In 2003 three sister prolamin lines appeared in the variety Gabo and in 2004 only two. In 2003 a 5% admixture of a foreign genotype was detected in the variety Marko. Typical of the unknown genotype was the gliadin block Gld 1B3, which is the marker of rye translocation T1BL.1RS, gene Sr31 with resistance to black rust, higher cold resistance and lower baking quality of the wheat. The prolamin proteins of triticale grain are suitable for the detection of the genetic diversity and for the assessment of varietal authenticity and purity in seed samples of triticale varieties registered in the Czech Republic.

scholarly journals Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)

2019 ◽  
Vol 56 (7) ◽  
pp. 3422-3430
Author(s):  
Małgorzata Warechowska ◽  
Józef Warechowski ◽  
Józef Tyburski ◽  
Ewa Siemianowska ◽  
Agnieszka Nawrocka ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Secale Cereale ◽  
Antioxidant Potential ◽  
Baking Quality
Sign in / Sign up

Export Citation Format

Share Document