نتایج جستجو برای: 416 genotype of bread wheat
تعداد نتایج: 21177536 فیلتر نتایج به سال:
Background Deoxynivalenol (DON) is one of the most common mycotoxins found in cereal grains. Objective The purpose of this survey was determination of difference between DON fungal toxin pollution level in raw wheat flour and bread. Methods: In this In the present analytical-cross-sectional study, to determine DON level, 44 subjects were random samplings of wheat, bread and flour (Lavash and ...
PURPOSE Underlying mechanisms of the beneficial health effects of low glycemic index starchy foods are not fully elucidated yet. We varied the wheat particle size to obtain fiber-rich breads with a high and low glycemic response and investigated the differences in postprandial glucose kinetics and metabolic response after their consumption. METHODS Ten healthy male volunteers participated in ...
Two fractions (50-K and permeate) from a proteolytic hydrolysate (degree of hydrolysis, DH=3.8 %) of wheat gluten were separated using ultrafiltration (UF) membrane with molecular mass cut-off of 50 kDa. The effects of the wheat gluten hydrolysate (WGH) and its UF fractions on the mixing behaviour and viscoelastic properties of wheat dough were presented. The WGH and its UF fractions modified t...
This study was carried out to determine the ranks of 9 bread wheat (Triticum aestivum L.) genotypes across eleven environments in Central Anatolia, Turkey, in the 2000-2002 growing seasons. Experimental layout was a randomized complete block design with four replications. Analysis of Non parametric stability revealed that genotypes 4 and 8 were most stable and well adapted across eleven environ...
Targeted selection and inbreeding have resulted in a lack of genetic diversity in elite hexaploid bread wheat accessions. Reduced diversity can be a limiting factor in the breeding of high yielding varieties and crucially can mean reduced resilience in the face of changing climate and resource pressures. Recent technological advances have enabled the development of molecular markers for use in ...
In the frame of a long-term experiment carried out in Central Italy, conventional and organic winter wheat cropping systems were compared in 2004 and 2005 to evaluate the effect of system management on wheat grain yield and quality. The organic system showed grain and straw yield about 50% lower than the conventional system. Organic grain samples resulted 20% lower in protein content and exhibi...
During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into popular foods such as bread have grown rapidly, due to the increased consumer health awareness. The added bioactive ingredients may or may not p...
INTRODUCTION Ergot is a fungus, from family Clavicepitaceae, botanical name being Claviceps purpura. Secale Cor is made from the plant Rye infected by Claviceps. Rye is a grass that produced Rye was first cultivated rather late in human history, perhaps as recently as 2000 to 3000 years ago. It is still grown extensively in northern Europe and Asia. It lacks the proteins that make wheat suitabl...
A liquid chromatography-MS (LC-MS) metabolomics analysis of plasma from portal-arterial catheterised pigs fed breads prepared with whole-grain rye or wheat flour with added concentrated arabinoxylan (AX) or β-glucan (BG) was conducted. Comparison of the effects of concentrated fibres with whole grains has received little attention. Six female catheterised pigs were given two white wheat breads ...
Bread is one of the most popular bakery products, generally made from refined wheat flour which is limiting in vitamins, minerals, antioxidants and dietary fibre. Therefore, in the present study, wheat flour was supplemented with Spirulina powder at 2, 4, 6 and 8% levels to improve its nutritional quality. Developed enriched breads were found organoleptically acceptable by the panelists up to 6...
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