نتایج جستجو برای: bread wheat

تعداد نتایج: 61215  

رحیم عبادی, , علیرضا عباسیان, ,

In order to study the effects of different protein feeds on honey bees (Apis mellifera L), experiments were conducted in a completely randomized block design with 15 treatments and 4 replicates. The nutritional effects of different treatments on caged bees were studied through recording half-life time (50% mortality). Pollen substitutes were soybean flour, soybean meal, bread yeast, wheat glute...

2014
Maria Eduardo Ulf Svanberg Lilia Ahrné

A consumer test of composite cassava: maize: wheat (40:10:50) breads prepared with improvers, 0.3% emulsifiers, either as lecithin (LC) or diacetyl tartaric acid ester of mono-diglycerides (DATEM), and 3% hydrocolloids, either as high-methylated pectin (HM pectin) or carboxymethyl cellulose (CMC), was carried out in supermarkets in Mozambique. Overall acceptance and sensory attributes such as a...

2007
J. Giles Waines Bahman Ehdaie

BACKGROUND AND AIMS Most plant scientists, in contrast to animal scientists, study only half the organism, namely above-ground stems, leaves, flowers and fruits, and neglect below-ground roots. Yet all acknowledge roots are important for anchorage, water and nutrient uptake, and presumably components of yield. This paper investigates the relationship between domestication, and the root systems ...

2014
Azhari Siddeeg

The aim of this study was to evaluate the effect of supplementing wheat flour with 5, 10, and 15% seinat seed proteins on physicochemical, nutritional and sensory properties of bread. Seinat seeds protein concentrate (SSPC) and seinat seeds protein isolates (SSPI) were added to wheat flour (WF) to make bread. Dough characteristics were studied using a Brabender Farinograph and Extensograph. Loa...

Journal: :iranian journal of virology 0
z zinati department of plant production and plant breeding, college of agriculture, shiraz university, shiraz, iran mt assad department of plant production and plant breeding, college of agriculture, shiraz university, shiraz, iran m masumi agricultural research center of fars and plant virology research center, shiraz university, shiraz, iran a alemzadeh department of plant production and plant breeding, college of agriculture, shiraz university, shiraz, iran h razi department of plant production and plant breeding, college of agriculture, shiraz university, shiraz, iran k izadpanah plant virology research center, college of agriculture, shiraz university, shiraz, iran

background and aims: to evaluate the effect of temperature on wheat streak mosaic virus (wsmv) resistance phenotype, through total protein, phenol, and peroxidase activity in bread wheat, a factorial experiment was conducted using adl-cross (resistant) and marvdasht (susceptible) cultivars. materials and methods: results showed that incubation at 32c changed the gene expression for resistance ...

Journal: :journal of agricultural science and technology 2011
gh. peymanpour k. rezaei b. sorkhilalehloo b. pirayeshfar g. najafian

among cereals, oats are unique for their benefiting from high protein as well as lipid content. however, insufficient gluten content creates a big challenge to making breads out of this kind of cereals. flour made of one type of bread wheat cultivar plus two types of improved oat lines were employed in this study to make composite oat-wheat flour bread. according to the data obtained from farin...

ژورنال: علوم آب و خاک 2002
رحیم عبادی, , علیرضا عباسیان, ,

In order to study the effects of different protein feeds on honey bees (Apis mellifera L), experiments were conducted in a completely randomized block design with 15 treatments and 4 replicates. The nutritional effects of different treatments on caged bees were studied through recording half-life time (50% mortality). Pollen substitutes were soybean flour, soybean meal, bread yeast, wheat glute...

1996
KEISHA TRESSA ROBERTS Keisha T. Roberts Sonny Augustus Williams

Influence of fenugreek gum on bread and in vitro physiological effects This thesis examined the effect of fenugreek gum, from Canadian grown fenugreek on bread quality, when substituted for wheat flour at 5 % and 10 %, and the in vitro physiological effects of these breads, based on models of acute and long-term feeding. Study I determined bread could be produced with 10 % fenugreek gum, while ...

2014
Mohsen Janmohammadi Naser Sabaghnia Mojtaba Nouraein

JANMOHAMMADI MOHSEN, SABAGHNIA NASER, NOURAEIN MOJTABA. 2014. Path Analysis of Grain Yield and Yield Components and Some Agronomic Traits in Bread Wheat. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 62(5): 945–952. Development of new bread wheat cultivars needs effi cient tools to monitor trait association in a breeding program. This investigation was aimed to charact...

Journal: :Science 1918

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