In this study, the addition of Sweet lupin seeds flour (SLSF) in different levels (5, 10 and 15%) to wheat flour (WF) was evaluated. Dough mixing properties, bread physical characteristics and sensory properties were investigated. Increasing SLSF level in the SLSF-WF composites led to an increased water absorption, dough development time, C4 and setback torque, while it decreased flour moisture...

The objectives of this study were to compare nonparametric stability measures, and to identify promising high-yield and stable bread wheat (Triticum aestivum L.) genotypes in 7 environments during 2003-2005 in the central Black Sea region of Turkey. The bread wheat genotypes (20 advanced lines and 5 cultivars) were grown in a randomized complete block design with 4 replications in 7 different e...

The selenium content of the 1989 harvest of wheat used for bread making in Scotland ranged from 0.028 microgram/g dry weight for home-grown wheat to 0.518 microgram/g for Canadian wheat. The tonnage values indicate that 13.8% of the wheat used in bread making came from Canada. This reflects in a calculated dietary intake of 31 micrograms/d which is well below the recommended levels of 70 and 55...

Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g) significantly (p < 0.05) increased during mixing, fermenting, and baking (65% to 68%)....

The bread-making quality of wheat is strongly influenced by multiple low molecular weight glutenin subunit (LMW-GS) proteins expressed in the seeds. However, the organization, recombination and expression of LMW-GS genes and their functional mechanism in bread-making are not well understood. Here we report a systematic molecular analysis of LMW-GS genes located at the orthologous Glu-3 loci (Gl...

BACKGROUND The present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate. METHODS Defatted soy flour (DSF) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. Bread produced with these blends compared with regular Taftoon bread and was tested for chemical an...

Hexaploid triticale (X Triticosecale Wittmack) is rarely used for human consumption because of its poor bread-making quality. To create the genetic potential for bread-making quality similar to that of bread wheat (Triticum aestivum L), rye (Secale cereale L.) chromosome 1R in triticale cv. Presto was cytogenetically engineered to remove secalin loci Sec-1 and Sec-3, and to introduce wheat stor...

increasing the nutritional value of bread is important since the enriched product can be used for special target groups such as developing countries or special diets. wheat germ, a highly nutritive part of wheat kernel, is a by-product of milling factories and has the potential to be used for food supplementation. the main aim of this research was to supplement flat bread (barbari) with wheat g...